Spiced Pumpkin Bread
From Bon Appétit
3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
Makes 2 loaves.
Saturday, October 1, 2011
Boo Puddings
Boo Puddings
These cute little puddings are sinfully easy to make, really adorable, and kids gobble them up like crazy. The puddings themselves can be mixed in advance - but do not add the ghost or else it will get soft and yucky in the pudding.
1 package instant chocolate pudding mix
2 cups milk
1/2 cup marshmallow cream
2 cups whipped cream or topping
6 marshmallow ghosts
Prepare the chocolate pudding as directed on the box in a large bowl. Spoon a few tablespoons of the pudding into the bottom of each glass. In a medium bowl beat the marshmallow cream until smooth and it loses its stiffness. If your kitchen is cold, you might need to microwave the cream for a 10-20 seconds to soften it slightly. Fold the whipped cream into the marshmallow cream. Spread the marshmallow mixture evenly into the 6 glasses. Top with the remaining chocolate pudding. Cover and refrigerate until ready to serve. Add a ghost to each pudding before serving.
Makes 6 servings.
Preparation Time: 10 minutes
Chilling Time: 30 minutes
Total Time: 35 minutes
These cute little puddings are sinfully easy to make, really adorable, and kids gobble them up like crazy. The puddings themselves can be mixed in advance - but do not add the ghost or else it will get soft and yucky in the pudding.
1 package instant chocolate pudding mix
2 cups milk
1/2 cup marshmallow cream
2 cups whipped cream or topping
6 marshmallow ghosts
Prepare the chocolate pudding as directed on the box in a large bowl. Spoon a few tablespoons of the pudding into the bottom of each glass. In a medium bowl beat the marshmallow cream until smooth and it loses its stiffness. If your kitchen is cold, you might need to microwave the cream for a 10-20 seconds to soften it slightly. Fold the whipped cream into the marshmallow cream. Spread the marshmallow mixture evenly into the 6 glasses. Top with the remaining chocolate pudding. Cover and refrigerate until ready to serve. Add a ghost to each pudding before serving.
Makes 6 servings.
Preparation Time: 10 minutes
Chilling Time: 30 minutes
Total Time: 35 minutes
Owl Cookies
Owl Cookies
http://community/.
Make these cute cookies for Halloween or any kids' party. As a variation for a Harry Potter party, decorate these cookies with some white icing then add the chocolate chip or candy eyes afterwards for "Hedwig" cookies!
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter ( 1 1/2 sticks)room temperature
1 cup light brown sugar, firmly packed
1 egg
1 teaspoon vanilla extract
1 1/2 ounces unsweetened chocolate, melted and cooled chocolate chips... About 3 to 4 dozen (or use other candies for eyes)
Cashews; about 3 to 4 dozen
Sift together the flour, baking powder, baking soda and salt. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla, beating until smooth and creamy. Gradually blend in dry ingredients. Remove about 2/3 of the cookie dough to a floured surface. To the remaining
Dough, add the cooled melted chocolate, blending well. Roll out half of the vanilla dough to a 10- x 4 1/2-inch rectangle. Shape half of the Chocolate dough into a roll 10 inches long, place on the vanilla dough portion. Wrap the vanilla dough around chocolate dough wrap in foil.
Repeat with remaining vanilla and chocolate dough chill rolls for about 2 to 3 hours. Cut rolls of dough into slices about 1/4-inch thick. Place two slices together on a greased cookie sheet, pinch upper edge of each Cookie to make ear tufts and place a chocolate chip in the center of each chocolate dough eye section. Place a cashew at the bottom connection of the two cookies to make the beak. Repeat with remaining cookies. Bake owl cookies at 350° 8 to 12 minutes until lightly browned. Remove from baking sheet and let Cool on racks. Store between layers of waxed paper or foil in tightly covered containers.
snagged from recipescraftsfreebi esnfrugals group
http://community/.
Make these cute cookies for Halloween or any kids' party. As a variation for a Harry Potter party, decorate these cookies with some white icing then add the chocolate chip or candy eyes afterwards for "Hedwig" cookies!
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter ( 1 1/2 sticks)room temperature
1 cup light brown sugar, firmly packed
1 egg
1 teaspoon vanilla extract
1 1/2 ounces unsweetened chocolate, melted and cooled chocolate chips... About 3 to 4 dozen (or use other candies for eyes)
Cashews; about 3 to 4 dozen
Sift together the flour, baking powder, baking soda and salt. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla, beating until smooth and creamy. Gradually blend in dry ingredients. Remove about 2/3 of the cookie dough to a floured surface. To the remaining
Dough, add the cooled melted chocolate, blending well. Roll out half of the vanilla dough to a 10- x 4 1/2-inch rectangle. Shape half of the Chocolate dough into a roll 10 inches long, place on the vanilla dough portion. Wrap the vanilla dough around chocolate dough wrap in foil.
Repeat with remaining vanilla and chocolate dough chill rolls for about 2 to 3 hours. Cut rolls of dough into slices about 1/4-inch thick. Place two slices together on a greased cookie sheet, pinch upper edge of each Cookie to make ear tufts and place a chocolate chip in the center of each chocolate dough eye section. Place a cashew at the bottom connection of the two cookies to make the beak. Repeat with remaining cookies. Bake owl cookies at 350° 8 to 12 minutes until lightly browned. Remove from baking sheet and let Cool on racks. Store between layers of waxed paper or foil in tightly covered containers.
snagged from recipescraftsfreebi esnfrugals group
PUMPKIN CAKE ROLL
PUMPKIN CAKE ROLL
Cake
3 eggs
1 cup sugar
2/3 cup canned or fresh pumpkin
1 tsp. lemon juice
3/4 cup. flour
1 tsp. baking powder
2 tsps. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup finely chopped nuts
Filling
1 cup powdered sugar
2 3 oz. pkgs. cream cheese
4 Tbsps. butter
1 tsp. vanilla
Cake: Beat the eggs for five minutes; gradually beat in the sugar. Add pumpkin and lemon juice. Combine the dry ingredients and fold into the pumpkin mixture. Spread onto a greased and floured 15-by-10-by- 1-inch jelly roll pan. Top with finely chopped nuts. Bake at 375 degrees for fifteen minutes. Carefully turn hot cake out onto a tea towel sprinkled with powdered sugar. Starting at the narrow end, roll the towel and cake together and let it cool. Unroll.
Filling: Combine powdered sugar, cream cheese, butter, and vanilla. Beat until smooth and spread over pumpkin cake. Carefully roll up cake. Chill.
-- Phyllis Ackerman, Red Hill
Cake
3 eggs
1 cup sugar
2/3 cup canned or fresh pumpkin
1 tsp. lemon juice
3/4 cup. flour
1 tsp. baking powder
2 tsps. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup finely chopped nuts
Filling
1 cup powdered sugar
2 3 oz. pkgs. cream cheese
4 Tbsps. butter
1 tsp. vanilla
Cake: Beat the eggs for five minutes; gradually beat in the sugar. Add pumpkin and lemon juice. Combine the dry ingredients and fold into the pumpkin mixture. Spread onto a greased and floured 15-by-10-by- 1-inch jelly roll pan. Top with finely chopped nuts. Bake at 375 degrees for fifteen minutes. Carefully turn hot cake out onto a tea towel sprinkled with powdered sugar. Starting at the narrow end, roll the towel and cake together and let it cool. Unroll.
Filling: Combine powdered sugar, cream cheese, butter, and vanilla. Beat until smooth and spread over pumpkin cake. Carefully roll up cake. Chill.
-- Phyllis Ackerman, Red Hill
SQUASH DRESSING
SQUASH DRESSING
1 Box Jiffy Cornbread Mix - (baked according to package directions)
1 stick butter
2 cups cooked yellow squash
1 can cream of chicken soup, undiluted
1 cup sour cream
1 TBSP sugar
1 green pepper, chopped
1 onion, chopped
salt and pepper, to taste
Bake cornbread according to package directions. Cook yellow squash till tender, and drain. Mix all ingredients together, stirring in crumbled cornbread well. Bake in 400 degree oven for about 30 minutes in ungreased casserole dish.
1 Box Jiffy Cornbread Mix - (baked according to package directions)
1 stick butter
2 cups cooked yellow squash
1 can cream of chicken soup, undiluted
1 cup sour cream
1 TBSP sugar
1 green pepper, chopped
1 onion, chopped
salt and pepper, to taste
Bake cornbread according to package directions. Cook yellow squash till tender, and drain. Mix all ingredients together, stirring in crumbled cornbread well. Bake in 400 degree oven for about 30 minutes in ungreased casserole dish.
Cincinnati-Style Chili
Cincinnati-Style Chili
1 pound ground beef
1 tablespoon dried minced onion
1 (15 ounce) can kidney beans, rinsed and drained
1 (8 ounce) can tomato sauce
½ cup beef broth
1 tablespoon chili powder
1 tablespoon semisweet chocolate pieces
1 tablespoon vinegar
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
8 ounces fettuccine, broken into 4-inch lengths, or 8 ounces egg noodles
Sliced onion (optional)
1 cup shredded cheddar cheese (4 ounces)
In a medium saucepan, cook beef and onion until beef is brown. Drain fat. Stir in beans, tomato sauce, beef broth, chili powder, chocolate, vinegar, pumpkin pie spice, and salt. Bring to boiling. Reduce heat. Cover; simmer about 15 minutes.
Meanwhile, cook pasta according to package directions. To serve, divide pasta among 4 plates. Make a well in the center of each. Top with meat sauce and sliced onion, if desired; then cheese. Makes 4 servings. Enjoy. Marilyn.
1 pound ground beef
1 tablespoon dried minced onion
1 (15 ounce) can kidney beans, rinsed and drained
1 (8 ounce) can tomato sauce
½ cup beef broth
1 tablespoon chili powder
1 tablespoon semisweet chocolate pieces
1 tablespoon vinegar
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
8 ounces fettuccine, broken into 4-inch lengths, or 8 ounces egg noodles
Sliced onion (optional)
1 cup shredded cheddar cheese (4 ounces)
In a medium saucepan, cook beef and onion until beef is brown. Drain fat. Stir in beans, tomato sauce, beef broth, chili powder, chocolate, vinegar, pumpkin pie spice, and salt. Bring to boiling. Reduce heat. Cover; simmer about 15 minutes.
Meanwhile, cook pasta according to package directions. To serve, divide pasta among 4 plates. Make a well in the center of each. Top with meat sauce and sliced onion, if desired; then cheese. Makes 4 servings. Enjoy. Marilyn.
Pumpkin Cookies
Pumpkin Cookies
2 cups flour
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup butter
1 cup sugar
1 cup pumpkin
1 egg
1 teaspoon vanilla
Cream sugar and butter, add pumpkin and egg, then dry ingredients.
Bake 10-12 minutes at 350F.
Icing
3 tablespoons butter
4 tablespoons milk
1/2 cup brown sugar
1 cup powdered sugar
3/4 teaspoon vanilla
Combine butter, milk and brown sugar. Boil 3 minutes. Cool. Stir in sugar and vanilla. (When you ice, work fast -- the icing hardens quickly).
This is from the Recipe Gal website...
Rhonda G in Missouri
2 cups flour
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup butter
1 cup sugar
1 cup pumpkin
1 egg
1 teaspoon vanilla
Cream sugar and butter, add pumpkin and egg, then dry ingredients.
Bake 10-12 minutes at 350F.
Icing
3 tablespoons butter
4 tablespoons milk
1/2 cup brown sugar
1 cup powdered sugar
3/4 teaspoon vanilla
Combine butter, milk and brown sugar. Boil 3 minutes. Cool. Stir in sugar and vanilla. (When you ice, work fast -- the icing hardens quickly).
This is from the Recipe Gal website...
Rhonda G in Missouri
Mini Pumpkin Whoopie Pies
Mini Pumpkin Whoopie Pies
2 cups all-purpose flour
1 tsp. each baking powder, baking soda, ground cinnamon
1/2 tsp. each ground ginger, salt
1/2 cup (1 stick) butter or margarine, softened
1-1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup 100% Pure Pumpkin
1 tsp. vanilla extract
Cream Cheese Filling
4 oz. cream cheese, at room temperature
6 tbsp. butter or margarine, softened
1/2 tsp. vanilla extract
1-1/2 cups confectionrs' sugar
Heat oven to 350° F. (175º C). Lightly grease or line four baking sheets with parchment paper.
Cookies: Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, 1 at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined.
Drop by heaping measuring tsp.. onto prepared baking sheets. (A total of 72 cookies are needed for recipe.) Bake 10 - 13 minutes, or until springy to the touch. Cool on baking sheets 5 minutes; remove to wire racks to cool completely.
Filling: Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in confectioners' sugar until light and fluffy. Spread a heaping tsp. of filling onto flat side of 1 cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.
Makes 36 mini pies per batch.
2 cups all-purpose flour
1 tsp. each baking powder, baking soda, ground cinnamon
1/2 tsp. each ground ginger, salt
1/2 cup (1 stick) butter or margarine, softened
1-1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup 100% Pure Pumpkin
1 tsp. vanilla extract
Cream Cheese Filling
4 oz. cream cheese, at room temperature
6 tbsp. butter or margarine, softened
1/2 tsp. vanilla extract
1-1/2 cups confectionrs' sugar
Heat oven to 350° F. (175º C). Lightly grease or line four baking sheets with parchment paper.
Cookies: Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, 1 at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined.
Drop by heaping measuring tsp.. onto prepared baking sheets. (A total of 72 cookies are needed for recipe.) Bake 10 - 13 minutes, or until springy to the touch. Cool on baking sheets 5 minutes; remove to wire racks to cool completely.
Filling: Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in confectioners' sugar until light and fluffy. Spread a heaping tsp. of filling onto flat side of 1 cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.
Makes 36 mini pies per batch.
Bewitching Ice Cream Cones
Bewitching Ice Cream Cones Recipe
Both young and old members of my family request these frozen treats every Halloween. It's been a fun tradition around here for many years. —Edie DeSpain, Logan, Utah
8 chocolate sugar ice cream cones
1 tube chocolate decorating gel
8 thin round chocolate wafers (2-1/4 inch diameter)
1 quart pistachio, mint or ice cream of your choice
15 shoestring black licorice
16 semisweet chocolate chips
8 candy corn candies
Red decorating gel
Directions
Coat edge of ice cream cones with decorating gel; press chocolate wafer against gel to make bring of hat. Set aside.
Drop eight scoops of ice cream onto a waxed paper-lined baking sheet. Cut licorice into strips for hair; press into ice cream. Add chocolate chips for eyes and candy corn for noses. Pipe red gel for mouths.
Flatten scoops slightly to hold hats in place; position hats over heads. Freeze for at least 2 hours or until hats are set. Wrap each in plastic wrap after solidly frozen. Yield: 8 servings.
Bewitching Ice Cream Cones published in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p235
New Use for Ice Cream Cones
Have picky eaters at your house? Try serving chicken, egg or tuna salad in an ice cream cone instead of between bread. Kids love this crunchy lunch that resembles dessert. —Suzanne M., Lyons, Georgia
Beth Layman :)
Both young and old members of my family request these frozen treats every Halloween. It's been a fun tradition around here for many years. —Edie DeSpain, Logan, Utah
8 chocolate sugar ice cream cones
1 tube chocolate decorating gel
8 thin round chocolate wafers (2-1/4 inch diameter)
1 quart pistachio, mint or ice cream of your choice
15 shoestring black licorice
16 semisweet chocolate chips
8 candy corn candies
Red decorating gel
Directions
Coat edge of ice cream cones with decorating gel; press chocolate wafer against gel to make bring of hat. Set aside.
Drop eight scoops of ice cream onto a waxed paper-lined baking sheet. Cut licorice into strips for hair; press into ice cream. Add chocolate chips for eyes and candy corn for noses. Pipe red gel for mouths.
Flatten scoops slightly to hold hats in place; position hats over heads. Freeze for at least 2 hours or until hats are set. Wrap each in plastic wrap after solidly frozen. Yield: 8 servings.
Bewitching Ice Cream Cones published in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p235
New Use for Ice Cream Cones
Have picky eaters at your house? Try serving chicken, egg or tuna salad in an ice cream cone instead of between bread. Kids love this crunchy lunch that resembles dessert. —Suzanne M., Lyons, Georgia
Beth Layman :)
"Boo"-rrific Kisses
"Boo"-rrific Kisses
Our Test Kitchen turned Phyllis Schmalz’s cute meringue cookies into these whimsical kisses, perfect for Halloween. With just 15 calories, each little treat from the Kansas City, Kansas cook can be enjoyed guilt-free!
2 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon cider vinegar
1/2 cup sugar
Orange food coloring, optional
1-1/2 teaspoons miniature semisweet chocolate chips
Directions
Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add extracts and vinegar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Beat in food coloring if desired.
Cut a small hole in the corner of a pastry or plastic bag; insert a #10 round pastry tip. Fill bag with egg white mixture. Pipe 1-1/2-in.-diameter ghosts onto parchment paper-lined baking sheets. Add two chips on each for eyes.
Bake at 250° for 40-45 minutes or until set and dry. Turn oven off; leave cookies in oven for 1 hour. Carefully remove from parchment paper. Store in an airtight container. Yield: 2-1/2 dozen.
"Boo"-rrific Kisses published in Light & Tasty October/November 2007, p60
Our Test Kitchen turned Phyllis Schmalz’s cute meringue cookies into these whimsical kisses, perfect for Halloween. With just 15 calories, each little treat from the Kansas City, Kansas cook can be enjoyed guilt-free!
2 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon cider vinegar
1/2 cup sugar
Orange food coloring, optional
1-1/2 teaspoons miniature semisweet chocolate chips
Directions
Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add extracts and vinegar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Beat in food coloring if desired.
Cut a small hole in the corner of a pastry or plastic bag; insert a #10 round pastry tip. Fill bag with egg white mixture. Pipe 1-1/2-in.-diameter ghosts onto parchment paper-lined baking sheets. Add two chips on each for eyes.
Bake at 250° for 40-45 minutes or until set and dry. Turn oven off; leave cookies in oven for 1 hour. Carefully remove from parchment paper. Store in an airtight container. Yield: 2-1/2 dozen.
"Boo"-rrific Kisses published in Light & Tasty October/November 2007, p60
Bat Wings with Swamp Dip
Bat Wings with Swamp Dip
20 chicken wings (3-1/2 pounds)
1/2 cup soy sauce
2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1 teaspoon five spice powder
2 cloves garlic, minced
Swamp Dip (recipe follows)
Place wings in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, ginger, crushed red pepper, five spice powder and garlic. Pour over wings. Close bag and toss to coat. Chill in refrigerator several hours or overnight, turning bag occasionally. Remove wings from bag, reserving marinade.
Place wings on a foil-lined 15x10x1-inch baking pan. Bake, uncovered, in a 450 degree F oven for 10 minutes. Brush with reserved marinade (discard remaining marinade). Bake 15 to 20 minutes longer or until chicken is tender and no longer pink. Serve with Swamp Dip.
Makes 20 appetizers.
Swamp Dip: In a small bowl stir together a 8-ounce container of dairy sour cream and 3 tablespoons coarse ground mustard. Garnish with fresh whole chives. Serve with bat wings.
snagged from cooksrecipes. com
20 chicken wings (3-1/2 pounds)
1/2 cup soy sauce
2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1 teaspoon five spice powder
2 cloves garlic, minced
Swamp Dip (recipe follows)
Place wings in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, ginger, crushed red pepper, five spice powder and garlic. Pour over wings. Close bag and toss to coat. Chill in refrigerator several hours or overnight, turning bag occasionally. Remove wings from bag, reserving marinade.
Place wings on a foil-lined 15x10x1-inch baking pan. Bake, uncovered, in a 450 degree F oven for 10 minutes. Brush with reserved marinade (discard remaining marinade). Bake 15 to 20 minutes longer or until chicken is tender and no longer pink. Serve with Swamp Dip.
Makes 20 appetizers.
Swamp Dip: In a small bowl stir together a 8-ounce container of dairy sour cream and 3 tablespoons coarse ground mustard. Garnish with fresh whole chives. Serve with bat wings.
snagged from cooksrecipes. com
It's That Time of the Year!
For me Halloween kicks off the holiday season. We start decorating, we celebrate with friends, we reminisce about the past, we tell stories and we cook. Whether it is Chili to warm your loved ones after a long night of gathering candy, or sweets, because you just haven’t had enough yet, this is a time for some of the best foods of the year. So all month long we will be focusing on …
HALLOWEEN TREETS!!! Muuhaaahaaahaaaha
HALLOWEEN TREETS!!! Muuhaaahaaahaaaha
Friday, September 30, 2011
Parmesan-Herb Biscuits
Parmesan-Herb Biscuits
3 cups self-rising flour
1/2 cup finely grated Parmesan cheese
1 tsp. basil
1/2 tsp. thyme
1 cup milk or buttermilk
1 stick butter, melted
In medium bowl, stir together flour, cheese, basil and thyme. Stir in milk and melted butter until dough forms. Drop spoonfuls of dough onto baking sheet coated with cooking spray. Bake at 450 for 10-12 minutes or until biscuits are golden brown.
3 cups self-rising flour
1/2 cup finely grated Parmesan cheese
1 tsp. basil
1/2 tsp. thyme
1 cup milk or buttermilk
1 stick butter, melted
In medium bowl, stir together flour, cheese, basil and thyme. Stir in milk and melted butter until dough forms. Drop spoonfuls of dough onto baking sheet coated with cooking spray. Bake at 450 for 10-12 minutes or until biscuits are golden brown.
Texas Toast
Texas Toast
4 oz. shredded sharp cheddar cheese
4 oz. butter or margarine
1/8 tsp. pepper
1 tsp. dry mustard
16 slices bread, thick cut
Preheat oven to 400. Combine the cheese, butter, pepper and mustard in the top of a double boiler or in a heavy-bottomed saucepan. Heat until blended and smooth, stirring with a wire whisk.
Meanwhile, toast the slices of bread. Spread the cheese mixture on the toasted bread, cut into quarters, and bake until browned, about 5 minutes.
Notes: 2 or 3 drops of Worcestershire sauce on each quarter toast will enhance the sharp "cheesy" flavor.
4 oz. shredded sharp cheddar cheese
4 oz. butter or margarine
1/8 tsp. pepper
1 tsp. dry mustard
16 slices bread, thick cut
Preheat oven to 400. Combine the cheese, butter, pepper and mustard in the top of a double boiler or in a heavy-bottomed saucepan. Heat until blended and smooth, stirring with a wire whisk.
Meanwhile, toast the slices of bread. Spread the cheese mixture on the toasted bread, cut into quarters, and bake until browned, about 5 minutes.
Notes: 2 or 3 drops of Worcestershire sauce on each quarter toast will enhance the sharp "cheesy" flavor.
Pumpkin and Raisin Biscuits
Pumpkin and Raisin Biscuits
Fat-Free
If you want to make the dough itself a little sweeter, substitute agave nectar for a couple tablespoons of the soy milk. Or, if you want sweetness without calories, try adding a little stevia or your favorite sweetener to the batter.
2 cups white whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/4 cup raisins
1/2 cup pumpkin (canned or cooked, pureed, and drained)
1/2 cup plain soy milk (plus additional, as needed)
1 tablespoon lemon juice
Preheat oven to 425F and lightly oil a non-stick baking sheet. Mix the dry ingredients together well (flour through raisins). Add the pumpkin and mix until crumbly (do not overmix). Combine the soymilk and lemon juice and add it, stirring until a soft dough forms. If all flour is not moistened, add additional soymilk a teaspoon at at time until dough forms a ball.
Turn out the dough onto a well-floured surface and sprinkle the top lightly with flour. Roll out about 3/4 inch thick. Using a 1 1/2-2-inch wide biscuit cutter or glass dipped in flour, press straight down without twisting to cut into 12-15 biscuits.
Place the biscuits, sides lightly touching, on the oiled sheet. Bake until tops are lightly browned, 9-11 minutes. Serve hot.
Servings: 14
Yield: 12-15
Fat-Free
If you want to make the dough itself a little sweeter, substitute agave nectar for a couple tablespoons of the soy milk. Or, if you want sweetness without calories, try adding a little stevia or your favorite sweetener to the batter.
2 cups white whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/4 cup raisins
1/2 cup pumpkin (canned or cooked, pureed, and drained)
1/2 cup plain soy milk (plus additional, as needed)
1 tablespoon lemon juice
Preheat oven to 425F and lightly oil a non-stick baking sheet. Mix the dry ingredients together well (flour through raisins). Add the pumpkin and mix until crumbly (do not overmix). Combine the soymilk and lemon juice and add it, stirring until a soft dough forms. If all flour is not moistened, add additional soymilk a teaspoon at at time until dough forms a ball.
Turn out the dough onto a well-floured surface and sprinkle the top lightly with flour. Roll out about 3/4 inch thick. Using a 1 1/2-2-inch wide biscuit cutter or glass dipped in flour, press straight down without twisting to cut into 12-15 biscuits.
Place the biscuits, sides lightly touching, on the oiled sheet. Bake until tops are lightly browned, 9-11 minutes. Serve hot.
Servings: 14
Yield: 12-15
Chocolate Chip Pumpkin Bread
Taste of Home -- recipe submitted by Lora Stanley
Chocolate Chip Pumpkin Bread
3 cups flour
2 tsp ground cinnamon
1 tsp salt
1 tsp baking soda
4 eggs
2 cups sugar
2 cups canned pumpkin
1 1/2 cups vegetable oil
1 1/2 cup (6 ounces) semisweet chocolate chips
Preheat oven to 350 F. Grease two 8 x 4 inch loaf pans. In a large bowl, combine the flour, cinnamon, salt, and baking soda.
In another bowl, beat the eggs, sugar, pumpkin, and oil.
Stir into the dry ingredients just until moistened.
Fold in the chocolate chips.
Pour into prepared loaf pans.
Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks.
Yield: 2 loaves
** or makes 7 small loaves (bake for 30-35 minutes)
Recipe source: Make_it_All_ Recipes yahoo group, submitted by Jennifer Jean
Chocolate Chip Pumpkin Bread
3 cups flour
2 tsp ground cinnamon
1 tsp salt
1 tsp baking soda
4 eggs
2 cups sugar
2 cups canned pumpkin
1 1/2 cups vegetable oil
1 1/2 cup (6 ounces) semisweet chocolate chips
Preheat oven to 350 F. Grease two 8 x 4 inch loaf pans. In a large bowl, combine the flour, cinnamon, salt, and baking soda.
In another bowl, beat the eggs, sugar, pumpkin, and oil.
Stir into the dry ingredients just until moistened.
Fold in the chocolate chips.
Pour into prepared loaf pans.
Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks.
Yield: 2 loaves
** or makes 7 small loaves (bake for 30-35 minutes)
Recipe source: Make_it_All_ Recipes yahoo group, submitted by Jennifer Jean
Apple Pie Bread
Apple Pie Bread
Added by Jody on September 4, 2009 in Breads, Quick Breads
Ingredients
1/2 cups Butter Or Margarine (butter Is Better)
1/2 cups Brown Sugar
1/2 cups Granulated Sugar
1/4 cups Sour Milk, Cream, Buttermilk (whatever)
2 teaspoons Baking Powder
2 whole Eggs
1 teaspoon Vanilla (I Use A Bourbon Based Vanilla)
2 cups Flour
1/2 teaspoons Sea Salt
2 cups Shredded Apples (leave The Peel On; Its Pretty)
1 cup Pecans Or Walnuts, Chopped Fine
For The Topping
2 Tablespoons Butter
3 Tablespoons Flour
1/4 cups Brown Sugar
1/2 cups Walnuts Or Pecans, Chopped
Preparation Instructions
Preheat oven to 350 degrees. Spray loaf pan with Crisco or Pam (whatever you have works).
In a large bowl, beat butter (1/2 cup) until fluffy; add sugar and mix well. Then add milk and baking powder, again mixing well. Add eggs and vanilla; you guessed it, mixing well after this addition too. Add the flour and salt and beat well. Stir in apples and nuts. Spoon batter into pan and spread evenly.
Then make the topping - combine butter (2 tablespoons) , flour (3 tablespoons) and brown sugar (1/4 cup) and the rest of the nuts, mixing well until crumbly. Then sprinkle evenly over the top of the batter.
Put in oven, for 1 hour or until done. Cool on wire rack for 10 minutes or so and then remove from the pan. Cool completely, wrap and store overnight BEFORE slicing. (It’s seriously hard to wait, but does make a difference on the texture. Trust me!)
I have added cranberries (1/2 to 3/4 c), or raisins (1/2 to 3/4 c) and it has been divine!. I have also put a thin glaze on top of it which can make your fat cells sing a chorus so amazing that American Idol calls you and asks you to be the next contestant
Recipe Source: http://thepioneerwoman.com/
Added by Jody on September 4, 2009 in Breads, Quick Breads
Ingredients
1/2 cups Butter Or Margarine (butter Is Better)
1/2 cups Brown Sugar
1/2 cups Granulated Sugar
1/4 cups Sour Milk, Cream, Buttermilk (whatever)
2 teaspoons Baking Powder
2 whole Eggs
1 teaspoon Vanilla (I Use A Bourbon Based Vanilla)
2 cups Flour
1/2 teaspoons Sea Salt
2 cups Shredded Apples (leave The Peel On; Its Pretty)
1 cup Pecans Or Walnuts, Chopped Fine
For The Topping
2 Tablespoons Butter
3 Tablespoons Flour
1/4 cups Brown Sugar
1/2 cups Walnuts Or Pecans, Chopped
Preparation Instructions
Preheat oven to 350 degrees. Spray loaf pan with Crisco or Pam (whatever you have works).
In a large bowl, beat butter (1/2 cup) until fluffy; add sugar and mix well. Then add milk and baking powder, again mixing well. Add eggs and vanilla; you guessed it, mixing well after this addition too. Add the flour and salt and beat well. Stir in apples and nuts. Spoon batter into pan and spread evenly.
Then make the topping - combine butter (2 tablespoons) , flour (3 tablespoons) and brown sugar (1/4 cup) and the rest of the nuts, mixing well until crumbly. Then sprinkle evenly over the top of the batter.
Put in oven, for 1 hour or until done. Cool on wire rack for 10 minutes or so and then remove from the pan. Cool completely, wrap and store overnight BEFORE slicing. (It’s seriously hard to wait, but does make a difference on the texture. Trust me!)
I have added cranberries (1/2 to 3/4 c), or raisins (1/2 to 3/4 c) and it has been divine!. I have also put a thin glaze on top of it which can make your fat cells sing a chorus so amazing that American Idol calls you and asks you to be the next contestant
Recipe Source: http://thepioneerwoman.com/
Thursday, September 29, 2011
FIRE HOT CHILI
FIRE HOT CHILI
1 lb. ground beef
1/2 lb. ground pork
1/2 lb. smoke sausage, diced in sm. bits
1 c. onions, chopped
1/2 c. green pepper, chopped
1/2 c. celery, chopped
2 cloves garlic, chopped
5 tbsp. chili powder
1 tsp.paprika
1 tsp. garlic powder
1 tsp. ground cumin
1 (16 oz.) can tomato sauce
1 can Rotel tomatoes
In heavy pan brown first 3 ingredients. Drain fat off. Add rest of ingredients, cover and simmer for about 1
1/2 hours until thickens. Adjust seasoning to taste in last 10 minutes of cooking.
1 lb. ground beef
1/2 lb. ground pork
1/2 lb. smoke sausage, diced in sm. bits
1 c. onions, chopped
1/2 c. green pepper, chopped
1/2 c. celery, chopped
2 cloves garlic, chopped
5 tbsp. chili powder
1 tsp.paprika
1 tsp. garlic powder
1 tsp. ground cumin
1 (16 oz.) can tomato sauce
1 can Rotel tomatoes
In heavy pan brown first 3 ingredients. Drain fat off. Add rest of ingredients, cover and simmer for about 1
1/2 hours until thickens. Adjust seasoning to taste in last 10 minutes of cooking.
Easy White Chili with Chicken
Easy White Chili with Chicken
Ingredients:
2 cups chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
2 15-ounce cans white beans, drained
14.5 ounce can chicken broth
2 4-ounce cans diced green chiles
2 tablespoons Italian seasoning
4 cups cubed, cooked chicken breast
1 cup shredded Monterey Jack cheese
1 cup chunky salsa (mild or hot)
1/2 cup chopped fresh cilantro
Directions: In a 4-quart pot, saute the onion and garlic in oil until onions are tender.
Stir in beans, chicken broth, chiles and seasoning. Bring to boil; reduce heat and simmer 10 minutes. Stir in chicken; heat through. Garnish each serving with cheese, salsa and cilantro.
Visit our Website @ http://www.cookingforfun.info/ Yahoo! Groups Links
Ingredients:
2 cups chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
2 15-ounce cans white beans, drained
14.5 ounce can chicken broth
2 4-ounce cans diced green chiles
2 tablespoons Italian seasoning
4 cups cubed, cooked chicken breast
1 cup shredded Monterey Jack cheese
1 cup chunky salsa (mild or hot)
1/2 cup chopped fresh cilantro
Directions: In a 4-quart pot, saute the onion and garlic in oil until onions are tender.
Stir in beans, chicken broth, chiles and seasoning. Bring to boil; reduce heat and simmer 10 minutes. Stir in chicken; heat through. Garnish each serving with cheese, salsa and cilantro.
Visit our Website @ http://www.cookingforfun.info/ Yahoo! Groups Links
Fireside Chili
Fireside Chili
Makes: 8 servings
Prep: 40 min.
Cook: 1 hr. 15 min.
Stand: 30 min.
Ingredients
1 Recipe Chili Seasoning, (recipe below)
1-1/2 lb. ground beef chuck
1 large onion, chopped
2 stalks celery, sliced
2 Tbsp. smoked paprika
2 tsp. ground coriander
1 tsp. crushed red pepper
1/4 to 1/2 tsp. ground cloves
1 28-oz. can whole tomatoes, cut up
1-1/2 cups water
1 14-oz. can beef broth
1 6-oz. can tomato paste
1 to 2-oz. bittersweet chocolate, chopped (optional)
1-1/2 cups dried plums or raisins, chopped
Cumin Polenta (optional), (recipe below)
Directions
1. Prepare Chili Seasoning Puree. In 6-quart Dutch oven cook beef, onion, and celery until meat is browned, stirring as needed. Drain fat.
2. Stir in Chili Puree, paprika, coriander, crushed red pepper, and cloves. Cook and stir 2 minutes. Stir in undrained tomatoes, water, beef broth, and tomato paste. Bring to boiling; reduce heat. Add chocolate and plums. Simmer, covered, 1 hour, stirring occasionally. Serve with Cumin Polenta. Makes 8 servings.
Chili Seasoning Puree: Place 2 dried chile peppers in a bowl. Add boiling water to cover. Let stand 30 minutes. Drain; remove stems and seeds. In food processor or blender combine drained chile pepper, 1 fresh jalapeño pepper, seeded and chopped; 3/4 cup beef broth, and 5 pitted dried plums. Cover and process or blend until smooth.
Cumin Polenta: In large heavy saucepan combine 2, 14-oz. cans reduced-sodium chicken broth and 2 teaspoons ground cumin; bring to boiling. Reduce heat; gradually whisk in 1 cup yellow cornmeal. Cook and stir until thick, about 6 to 8 minutes. Whisk in 1/2 cup whole milk and 1 tablespoon butter. Season with salt and pepper.
Makes: 8 servings
Prep: 40 min.
Cook: 1 hr. 15 min.
Stand: 30 min.
Ingredients
1 Recipe Chili Seasoning, (recipe below)
1-1/2 lb. ground beef chuck
1 large onion, chopped
2 stalks celery, sliced
2 Tbsp. smoked paprika
2 tsp. ground coriander
1 tsp. crushed red pepper
1/4 to 1/2 tsp. ground cloves
1 28-oz. can whole tomatoes, cut up
1-1/2 cups water
1 14-oz. can beef broth
1 6-oz. can tomato paste
1 to 2-oz. bittersweet chocolate, chopped (optional)
1-1/2 cups dried plums or raisins, chopped
Cumin Polenta (optional), (recipe below)
Directions
1. Prepare Chili Seasoning Puree. In 6-quart Dutch oven cook beef, onion, and celery until meat is browned, stirring as needed. Drain fat.
2. Stir in Chili Puree, paprika, coriander, crushed red pepper, and cloves. Cook and stir 2 minutes. Stir in undrained tomatoes, water, beef broth, and tomato paste. Bring to boiling; reduce heat. Add chocolate and plums. Simmer, covered, 1 hour, stirring occasionally. Serve with Cumin Polenta. Makes 8 servings.
Chili Seasoning Puree: Place 2 dried chile peppers in a bowl. Add boiling water to cover. Let stand 30 minutes. Drain; remove stems and seeds. In food processor or blender combine drained chile pepper, 1 fresh jalapeño pepper, seeded and chopped; 3/4 cup beef broth, and 5 pitted dried plums. Cover and process or blend until smooth.
Cumin Polenta: In large heavy saucepan combine 2, 14-oz. cans reduced-sodium chicken broth and 2 teaspoons ground cumin; bring to boiling. Reduce heat; gradually whisk in 1 cup yellow cornmeal. Cook and stir until thick, about 6 to 8 minutes. Whisk in 1/2 cup whole milk and 1 tablespoon butter. Season with salt and pepper.
Mexican Chili
Mexican Chili
1 pound ground beef
2 (15 1/2-oz) cans red kidney beans, drained
28-oz can tomatoes, cut up
1 cup chopped celery
1 cup chopped onion
6-oz can tomato paste
1/2 cup chopped green pepper
4-oz can green chili peppers, drained and chopped
2 tabl sugar
1 bay leaf
1/2 teas garlic powder
1 teas salt
1 teas dried, crushed marjoram
Dash of pepper
In skillet brown ground beef and drain. In crockery cooker combine all ingredients. Cover, cook on low heat for 8 to 10 hours. Remove bay leaf and stir before serving. Approximately 10 servings and great with corn bread!
1 pound ground beef
2 (15 1/2-oz) cans red kidney beans, drained
28-oz can tomatoes, cut up
1 cup chopped celery
1 cup chopped onion
6-oz can tomato paste
1/2 cup chopped green pepper
4-oz can green chili peppers, drained and chopped
2 tabl sugar
1 bay leaf
1/2 teas garlic powder
1 teas salt
1 teas dried, crushed marjoram
Dash of pepper
In skillet brown ground beef and drain. In crockery cooker combine all ingredients. Cover, cook on low heat for 8 to 10 hours. Remove bay leaf and stir before serving. Approximately 10 servings and great with corn bread!
Cincinnati Chili
Cincinnati Chili
Makes 6 servings
1 pound grd beef
1 c chopped onion
2 T chili powder
1 t cinnamon, ground
1 t garlic powder
1/2 t allspice, ground
2 t sugar
1/2 t salt
15 oz. can tomato sauce
15 oz. can kidney beans, drained
2 c water
Garnish -- shredded cheese, and chopped onions
Brown ground beef & onion; drain. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer uncovered for 45 minutes, stirring occasionally. Serve chili over cooked spaghetti. Garnish with cheese, and onions.
Makes 6 servings
1 pound grd beef
1 c chopped onion
2 T chili powder
1 t cinnamon, ground
1 t garlic powder
1/2 t allspice, ground
2 t sugar
1/2 t salt
15 oz. can tomato sauce
15 oz. can kidney beans, drained
2 c water
Garnish -- shredded cheese, and chopped onions
Brown ground beef & onion; drain. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer uncovered for 45 minutes, stirring occasionally. Serve chili over cooked spaghetti. Garnish with cheese, and onions.
Chili With Corn Dumplings
Chili With Corn Dumplings
Makes 6 Servings
1 1/2 pounds ground beef
3/4 cup chopped onion
1 can (15 1/4 ounces) whole kernel corn
1 can (14 1/2 ounces) stewed tomatoes, undrained
1 can (8 ounces) tomato sauce
2 tablespoons chili powder
1 teaspoon red pepper sauce
1 1/3 cups Original Bisquick®
2/3 cup cornmeal
2/3 cup milk
2 to 4 tablespoons chopped fresh cilantro or parsley, if desired
Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain. Reserve 1/2 cup of the corn. Stir remaining corn with liquid, tomatoes, tomato sauce, chili powder and pepper sauce into beef mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Mix Bisquick and cornmeal.
Stir in milk, cilantro and reserved 1/2 cup corn just until moistened. Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer or until dumplings are dry. High Altitude (3500-6500 ft): Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 15 min. Cover and cook 15-18 min longer.
Dorie http://groups.yahoo.com/group/DoriesRecipeBox/
Makes 6 Servings
1 1/2 pounds ground beef
3/4 cup chopped onion
1 can (15 1/4 ounces) whole kernel corn
1 can (14 1/2 ounces) stewed tomatoes, undrained
1 can (8 ounces) tomato sauce
2 tablespoons chili powder
1 teaspoon red pepper sauce
1 1/3 cups Original Bisquick®
2/3 cup cornmeal
2/3 cup milk
2 to 4 tablespoons chopped fresh cilantro or parsley, if desired
Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain. Reserve 1/2 cup of the corn. Stir remaining corn with liquid, tomatoes, tomato sauce, chili powder and pepper sauce into beef mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Mix Bisquick and cornmeal.
Stir in milk, cilantro and reserved 1/2 cup corn just until moistened. Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer or until dumplings are dry. High Altitude (3500-6500 ft): Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 15 min. Cover and cook 15-18 min longer.
Dorie http://groups.yahoo.com/group/DoriesRecipeBox/
Chili with Beans
Chili with Beans
2 teaspoons vegetable oil
2 teaspoons bottled minced garlic
4 teaspoons chili powder
1 teaspoon ground cumin
1 15.5-ounce can white hominy, drained
1 15-ounce can red beans, drained
1 14.5-ounce can no-salt-added diced tomatoes, undrained
1 14.5-ounce can no-salt-added stewed tomatoes, undrained and chopped
1/4 cup low-fat sour cream
1/4 cup (1 ounce) shredded reduced-fat sharp Cheddar cheese
4 teaspoons minced fresh cilantro
Heat oil in large saucepan over medium heat. Add garlic; saute 1 minute. Stir in chili powder and next 5 ingredients; bring to boil. Reduce heat; simmer, uncovered, 15 minutes. Spoon 1-1/4 cups chili into each of 4 serving bowls; top each with 1 tablespoon sour cream, 1 tablespoon cheese and 1 teaspoon cilantro.
Makes 4 servings.
Dorie http://groups.yahoo.com/group/DoriesRecipeBox/
2 teaspoons vegetable oil
2 teaspoons bottled minced garlic
4 teaspoons chili powder
1 teaspoon ground cumin
1 15.5-ounce can white hominy, drained
1 15-ounce can red beans, drained
1 14.5-ounce can no-salt-added diced tomatoes, undrained
1 14.5-ounce can no-salt-added stewed tomatoes, undrained and chopped
1/4 cup low-fat sour cream
1/4 cup (1 ounce) shredded reduced-fat sharp Cheddar cheese
4 teaspoons minced fresh cilantro
Heat oil in large saucepan over medium heat. Add garlic; saute 1 minute. Stir in chili powder and next 5 ingredients; bring to boil. Reduce heat; simmer, uncovered, 15 minutes. Spoon 1-1/4 cups chili into each of 4 serving bowls; top each with 1 tablespoon sour cream, 1 tablespoon cheese and 1 teaspoon cilantro.
Makes 4 servings.
Dorie http://groups.yahoo.com/group/DoriesRecipeBox/
Black Bean N Pumpkin Chili
Black Bean N Pumpkin Chili
Taste of Home 2009 Annual Recipes
1 med onion chopped
1 med sweet yellow pepper, chopped
3 garlic cloves, minced
2 Tbsp olive oil
3 cups chicken broth
2 cans – 15 oz black beans, rinsed & drained
2-1/2 cups cubed cooked turkey
1 15 oz can solid-pack pumpkin
1 14.5 oz can diced tomatoes, undrained
2 tsp dried parsley flakes
2 tsp chili powder
1-1/2 tsp dried oregano
1-1/2 tsp ground cumin
1/2 tsp salt
In a large skillet, sauté the onion, pepper and garlic in oil until tender. Transfer to a 5 at slow cooker; stir in remaining ingredients. Cover and cook on low 4-5 hrs until heated through.
Taste of Home 2009 Annual Recipes
1 med onion chopped
1 med sweet yellow pepper, chopped
3 garlic cloves, minced
2 Tbsp olive oil
3 cups chicken broth
2 cans – 15 oz black beans, rinsed & drained
2-1/2 cups cubed cooked turkey
1 15 oz can solid-pack pumpkin
1 14.5 oz can diced tomatoes, undrained
2 tsp dried parsley flakes
2 tsp chili powder
1-1/2 tsp dried oregano
1-1/2 tsp ground cumin
1/2 tsp salt
In a large skillet, sauté the onion, pepper and garlic in oil until tender. Transfer to a 5 at slow cooker; stir in remaining ingredients. Cover and cook on low 4-5 hrs until heated through.
Wednesday, September 28, 2011
Texas Turkey Burgers
Texas Turkey Burgers
3/4 pound ground, white-meat turkey
3 tablespoons barbecue sauce
Salt and freshly ground pepper
1 jalapeno pepper, seeded and chopped (about 2 tablespoons)
3 tablespoons reduced-fat mayonnaise
2 whole wheat hamburger rolls
1 small tomato, sliced
Vegetable oil spray
Mix ground turkey with the barbecue sauce. Add salt and pepper to taste. Form into 2 patties, about 4 inches across and 1/2 inch thick. Heat a nonstick skillet over medium-high heat and coat with vegetable oil spray. Add the burgers and cook 3 minutes. Turn and cook 3 minutes. Turn heat down to medium and cover the skillet with a lid. Cook 2 to 3 minutes or until a meat thermometer reads 165 degrees.
While burgers cook, mix chopped jalapeño and mayonnaise. When burgers are cooked, place each on the bottom half of a hamburger roll. Place several slices of tomato on each. Spread the mayonnaise on the top half of the roll and close.
Makes 2 servings.
3/4 pound ground, white-meat turkey
3 tablespoons barbecue sauce
Salt and freshly ground pepper
1 jalapeno pepper, seeded and chopped (about 2 tablespoons)
3 tablespoons reduced-fat mayonnaise
2 whole wheat hamburger rolls
1 small tomato, sliced
Vegetable oil spray
Mix ground turkey with the barbecue sauce. Add salt and pepper to taste. Form into 2 patties, about 4 inches across and 1/2 inch thick. Heat a nonstick skillet over medium-high heat and coat with vegetable oil spray. Add the burgers and cook 3 minutes. Turn and cook 3 minutes. Turn heat down to medium and cover the skillet with a lid. Cook 2 to 3 minutes or until a meat thermometer reads 165 degrees.
While burgers cook, mix chopped jalapeño and mayonnaise. When burgers are cooked, place each on the bottom half of a hamburger roll. Place several slices of tomato on each. Spread the mayonnaise on the top half of the roll and close.
Makes 2 servings.
Baked Zucchini
Baked Zucchini
Olive Oil
Zucchini sliced length wise
Parmesan Cheese
Preheat oven to 350 (or other temp if all ready cooking something, temp isn't all that important).
Slice zucchini length wise. Put some olive oil onto a cookie sheet. Coat both sides of the zucchini with the oil (dip the zucchini into the oil and then flip it). Layer the zucchini 1 deep on the cookie sheet.
Sprinkle with Parmesan cheese. Bake until lightly browned.
Olive Oil
Zucchini sliced length wise
Parmesan Cheese
Preheat oven to 350 (or other temp if all ready cooking something, temp isn't all that important).
Slice zucchini length wise. Put some olive oil onto a cookie sheet. Coat both sides of the zucchini with the oil (dip the zucchini into the oil and then flip it). Layer the zucchini 1 deep on the cookie sheet.
Sprinkle with Parmesan cheese. Bake until lightly browned.
Creamy Parmesan Orzo
Creamy Parmesan Orzo
1 TBSP butter
1 cup orzo
1 1/4 cups fat-free, less-sodium chicken broth
1 1/4 cups water
1/4 cup (1-oz) grated fresh Parmesan cheese
2 TBSP chopped fresh basil
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 tsp pine nuts, toasted
Heat butter in a medium saucepan over medium heat. Add orzo, and cook 3 minutes, stirring constantly. Stir in broth and water; bring to a boil. Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 minutes). Remove from heat; stir in cheese, basil, salt, and pepper. Sprinkle with the pine nuts. Serve immediately. 4 servings
1 TBSP butter
1 cup orzo
1 1/4 cups fat-free, less-sodium chicken broth
1 1/4 cups water
1/4 cup (1-oz) grated fresh Parmesan cheese
2 TBSP chopped fresh basil
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 tsp pine nuts, toasted
Heat butter in a medium saucepan over medium heat. Add orzo, and cook 3 minutes, stirring constantly. Stir in broth and water; bring to a boil. Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 minutes). Remove from heat; stir in cheese, basil, salt, and pepper. Sprinkle with the pine nuts. Serve immediately. 4 servings
Lemon Herb Ozo
Lemon Herb Ozo
2 1/2 cups uncooked orzo
1/4 cup chopped fresh parsley
3 tablespoons fresh lemon juice
2 tablespoons fresh lemon zest
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1/8 teaspoon pepper
Directions
Prepare pasta according to package directions. Combine all ingredients in a large bowl and stir well.
Servings 10
2 1/2 cups uncooked orzo
1/4 cup chopped fresh parsley
3 tablespoons fresh lemon juice
2 tablespoons fresh lemon zest
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1/8 teaspoon pepper
Directions
Prepare pasta according to package directions. Combine all ingredients in a large bowl and stir well.
Servings 10
ORZO with PARMESAN and BASIL
ORZO with PARMESAN and BASIL
3 Tablespoons unsalted butter
1 1/2 cups orzo (rice shaped pasta)
3 cups chicken stock or canned broth
1/2 cup grated Parmesan cheese
6 Tablespoons fresh basil julienne or 1 1/2 teaspoons -- crumbled
dried basil
salt and freshly ground pepper
fresh basil sprigs
Melt butter in heavy 10 inch skillet over medium high heat. Add orzo and saute 2 minutes. Add stock and bring to boil. Reduce heat, cover and simmer until orzo is tender and liquid is absorbed, about 20 minutes. Mix in Parmesan and basil julienne. Season with salt and pepper. Transfer orzo to shallow bowl. Garnish with basil sprigs.
Parmesan cheese gives this rice shaped pasta its rich flavour and creaminess. If using dried basil instead of fresh, add it to the skillet along with the chicken stock.
Bon Apetit - September 1989
3 Tablespoons unsalted butter
1 1/2 cups orzo (rice shaped pasta)
3 cups chicken stock or canned broth
1/2 cup grated Parmesan cheese
6 Tablespoons fresh basil julienne or 1 1/2 teaspoons -- crumbled
dried basil
salt and freshly ground pepper
fresh basil sprigs
Melt butter in heavy 10 inch skillet over medium high heat. Add orzo and saute 2 minutes. Add stock and bring to boil. Reduce heat, cover and simmer until orzo is tender and liquid is absorbed, about 20 minutes. Mix in Parmesan and basil julienne. Season with salt and pepper. Transfer orzo to shallow bowl. Garnish with basil sprigs.
Parmesan cheese gives this rice shaped pasta its rich flavour and creaminess. If using dried basil instead of fresh, add it to the skillet along with the chicken stock.
Bon Apetit - September 1989
Candied Dill Slices
Candied Dill Slices
14 oz. jar of dill pickles
2 cups sugar
1 tsp. mustard seed
1/2 tsp. dill seed (SEED)
1/2 cup of cider vinegar
Drain pickles (see note). In a large bowl, slice dills into 1/4-inch slices. (No thinner.) Add remaining ingredients and stir well.
Cover and leave at room temperature overnight; stir a couple of times until sugar is completely dissolved. Put back in the same jar and refrigerate.
Note: You can use this juice to pickle 1 dozen small or medium eggs.
14 oz. jar of dill pickles
2 cups sugar
1 tsp. mustard seed
1/2 tsp. dill seed (SEED)
1/2 cup of cider vinegar
Drain pickles (see note). In a large bowl, slice dills into 1/4-inch slices. (No thinner.) Add remaining ingredients and stir well.
Cover and leave at room temperature overnight; stir a couple of times until sugar is completely dissolved. Put back in the same jar and refrigerate.
Note: You can use this juice to pickle 1 dozen small or medium eggs.
Caraway Cabbage
Caraway Cabbage
• 1 teaspoon canola oil
• 1 medium-size onion, sliced (2 cups)
• 1 medium-size apple, cored and sliced (1 cup)
• 1 tablespoon sugar
• 3/4 cups water
• 1/4 small head red cabbage sliced (3 1/2 cups)
• 2 tablespoons apple-cider vinegar
• 2 teaspoons caraway seeds
• Salt and freshly ground black pepper, to taste
Heat the oil in a large, nonstick skillet over medium-high heat. Add the onion and saute for 2 minutes. Add the apple and sugar and saute over medium heat for 2 minutes, stirring as they cook. Add the water and cabbage and stir; add the vinegar and caraway seeds.
Bring to a boil, lower heat, cover and simmer for 15 minutes. Most of the liquid will be absorbed and the cabbage will be slightly firm. Season with salt and pepper.
Makes 2 servings.
• 1 teaspoon canola oil
• 1 medium-size onion, sliced (2 cups)
• 1 medium-size apple, cored and sliced (1 cup)
• 1 tablespoon sugar
• 3/4 cups water
• 1/4 small head red cabbage sliced (3 1/2 cups)
• 2 tablespoons apple-cider vinegar
• 2 teaspoons caraway seeds
• Salt and freshly ground black pepper, to taste
Heat the oil in a large, nonstick skillet over medium-high heat. Add the onion and saute for 2 minutes. Add the apple and sugar and saute over medium heat for 2 minutes, stirring as they cook. Add the water and cabbage and stir; add the vinegar and caraway seeds.
Bring to a boil, lower heat, cover and simmer for 15 minutes. Most of the liquid will be absorbed and the cabbage will be slightly firm. Season with salt and pepper.
Makes 2 servings.
Tuesday, September 27, 2011
Autumn (Fall) Glory Soup
Autumn (Fall) Glory Soup
"Glorious pumpkin shells summon up the delights of autumn and seem too good to throw away. Use one instead as a serving dish. Pumpkin and pasta make marvelous partners, especially as a main course served from the baked shell." From 'Best-Ever Cook's Collection- Pasta' but adapted to our own tastes.
4 lb. whole pumpkin
1 medium onion, sliced
2 tablespoons finely minced garlic
3 tablespoons extra virgin olive oil
1 medium courgette, sliced (zucchini)
4 oz. mushrooms, sliced
14 oz. canned chopped tomatoes
3 oz. pasta shells
1-3/4 cups vegetable stock
4 tablespoons fromage frais (or cream cheese if unavailable)
2 tablespoons fresh basil, chopped
salt & fresh ground pepper, to taste
Preheat the oven to 350F.
Cut the top off the pumpkin with a large sharp knife and scoop out and discard the seeds.
Using a small sharp knife and a tablespoon, cut and scrape out as much of the flesh from the shell as possible, then chop the flesh into rough chunks.
Bake the pumpkin with its lid on for 45 minutes to 1 hour until inside begins to soften.
Meanwhile, make the filling. Gently fry onion, garlic and pumpkin flesh in olive oil for about 10 minutes, stirring occasionally.
Add the sliced courgette and the mushrooms and cook for a further 3 minutes, then stir in the tomatoes, pasta shells and stock. Season well, bring to the boil, then cover the pasta and simmer gently for about 10 minutes.
Stir the fromage frais and basil into the pasta and spoon the mixture into the pumpkin. (It may not be possible to fit all the filling into the pumpkin shell so serve the rest separately if necessary).
"Glorious pumpkin shells summon up the delights of autumn and seem too good to throw away. Use one instead as a serving dish. Pumpkin and pasta make marvelous partners, especially as a main course served from the baked shell." From 'Best-Ever Cook's Collection- Pasta' but adapted to our own tastes.
4 lb. whole pumpkin
1 medium onion, sliced
2 tablespoons finely minced garlic
3 tablespoons extra virgin olive oil
1 medium courgette, sliced (zucchini)
4 oz. mushrooms, sliced
14 oz. canned chopped tomatoes
3 oz. pasta shells
1-3/4 cups vegetable stock
4 tablespoons fromage frais (or cream cheese if unavailable)
2 tablespoons fresh basil, chopped
salt & fresh ground pepper, to taste
Preheat the oven to 350F.
Cut the top off the pumpkin with a large sharp knife and scoop out and discard the seeds.
Using a small sharp knife and a tablespoon, cut and scrape out as much of the flesh from the shell as possible, then chop the flesh into rough chunks.
Bake the pumpkin with its lid on for 45 minutes to 1 hour until inside begins to soften.
Meanwhile, make the filling. Gently fry onion, garlic and pumpkin flesh in olive oil for about 10 minutes, stirring occasionally.
Add the sliced courgette and the mushrooms and cook for a further 3 minutes, then stir in the tomatoes, pasta shells and stock. Season well, bring to the boil, then cover the pasta and simmer gently for about 10 minutes.
Stir the fromage frais and basil into the pasta and spoon the mixture into the pumpkin. (It may not be possible to fit all the filling into the pumpkin shell so serve the rest separately if necessary).
French Duck Soup
French Duck Soup
serves:- 4,
Ingredients
* 1 litre or 2 pints of chicken stock
* 8 cloves of garlic, minced
* 75g or 3oz of duck fat
* 2 eggs, separated
* 1 bouquet garni
* salt & pepper
* 4 slices of stale bread toasted
* 75g or 3oz of grated cheese.
Method
* bring the stock to the boil
* fry the garlic in the duck fat, then add to the stock
* add the bouquet garni and simmer for 20 mins
* remove the bouquet garni
* beat the egg whites lightly and add to the soup
* as soon as they have set remove from the heat
* whisk some of the soup with the egg yolks a bit at a time
* then pour into the rest of the soup
* add salt and pepper to taste
* put a slice of the stale, toasted bread in the bottom of the bowl
* cover with grated cheese
* pour on the soup, cut the egg whites into pieces if you like
serves:- 4,
Ingredients
* 1 litre or 2 pints of chicken stock
* 8 cloves of garlic, minced
* 75g or 3oz of duck fat
* 2 eggs, separated
* 1 bouquet garni
* salt & pepper
* 4 slices of stale bread toasted
* 75g or 3oz of grated cheese.
Method
* bring the stock to the boil
* fry the garlic in the duck fat, then add to the stock
* add the bouquet garni and simmer for 20 mins
* remove the bouquet garni
* beat the egg whites lightly and add to the soup
* as soon as they have set remove from the heat
* whisk some of the soup with the egg yolks a bit at a time
* then pour into the rest of the soup
* add salt and pepper to taste
* put a slice of the stale, toasted bread in the bottom of the bowl
* cover with grated cheese
* pour on the soup, cut the egg whites into pieces if you like
Butternut Squash Soup
Butternut Squash Soup
1 butternut squash, halved and seeded
1/4 cup butter
1 tablespoon chopped fresh garlic
1 cup chopped onion
1 teaspoon ground cumin
1/8 teaspoon ground allspice
2 cups chicken stock
1/2 cup milk
salt and pepper to taste
2 tablespoons chopped chives
Preheat the over to 350°F. Spray a baking sheet with nonstick cooking spray.
Place the squash cut side down on the baking sheet. Bake until soft, about 40 minutes. Scoop out the squash pulp and discard the skin.
In a large saucepan, melt the butter and add the garlic, onion, cumin, and allspice. Sauté until the onion is tender, about 10 minutes. Purée the squash with the onion mixture and the chicken stock using a food processor, blender, or hand blender.
Pour the purée back into the saucepan, add the milk, and bring to a boil. Reduce the heat and simmer for about 10 minutes, stirring occasionally. Season with salt and pepper, and stir in the chives.
1 butternut squash, halved and seeded
1/4 cup butter
1 tablespoon chopped fresh garlic
1 cup chopped onion
1 teaspoon ground cumin
1/8 teaspoon ground allspice
2 cups chicken stock
1/2 cup milk
salt and pepper to taste
2 tablespoons chopped chives
Preheat the over to 350°F. Spray a baking sheet with nonstick cooking spray.
Place the squash cut side down on the baking sheet. Bake until soft, about 40 minutes. Scoop out the squash pulp and discard the skin.
In a large saucepan, melt the butter and add the garlic, onion, cumin, and allspice. Sauté until the onion is tender, about 10 minutes. Purée the squash with the onion mixture and the chicken stock using a food processor, blender, or hand blender.
Pour the purée back into the saucepan, add the milk, and bring to a boil. Reduce the heat and simmer for about 10 minutes, stirring occasionally. Season with salt and pepper, and stir in the chives.
Pumpkin Soup with Maple Cream
Pumpkin Soup with Maple Cream
2 Tbs (30 ml) butter
1 medium onion, finely chopped
1 rib celery, finely chopped
4 cups (1 L) chicken or vegetable stock
2 cups (500 ml) fresh or canned pumpkin puree (unsweetened)
2 cups (500 ml) half-and-half or milk
1/2 tsp (2 ml) ground ginger
Salt and freshly ground pepper to taste
For the garnish:
1/2 cup (125 ml) heavy cream whipped to soft peaks with
2 Tbs (30 ml) maple syrup
Heat the butter in a large pot over moderate heat and saute the onion and celery until tender but now brown, about 5 minutes. Add the stock and pumpkin puree and bring to a boil over high heat, stirring frequently. Reduce the heat to low and stir in the half-and-half, ginger, salt, and pepper. Bring back to a simmer but do not boil.
Serve garnished with a dollop of the maple cream. Serves 6 to 8.
2 Tbs (30 ml) butter
1 medium onion, finely chopped
1 rib celery, finely chopped
4 cups (1 L) chicken or vegetable stock
2 cups (500 ml) fresh or canned pumpkin puree (unsweetened)
2 cups (500 ml) half-and-half or milk
1/2 tsp (2 ml) ground ginger
Salt and freshly ground pepper to taste
For the garnish:
1/2 cup (125 ml) heavy cream whipped to soft peaks with
2 Tbs (30 ml) maple syrup
Heat the butter in a large pot over moderate heat and saute the onion and celery until tender but now brown, about 5 minutes. Add the stock and pumpkin puree and bring to a boil over high heat, stirring frequently. Reduce the heat to low and stir in the half-and-half, ginger, salt, and pepper. Bring back to a simmer but do not boil.
Serve garnished with a dollop of the maple cream. Serves 6 to 8.
Minestrone Soup with Pasta, Beans and Vegetables
Minestrone Soup with Pasta, Beans and Vegetables - Robin Miller
Show: Quick Fix Meals with Robin Miller
Episode: Slow It Down
4 servings
3 cups reduced-sodium vegetable or chicken broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can white (cannellini or navy) beans, drained
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
2 cups cooked ditalini pasta
1 medium zucchini, chopped
2 cups coarsely chopped fresh or frozen spinach, defrosted
4 tablespoons grated Parmesan or Romano cheese
Basil sprigs, garnish, optional
In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.
Show: Quick Fix Meals with Robin Miller
Episode: Slow It Down
4 servings
3 cups reduced-sodium vegetable or chicken broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can white (cannellini or navy) beans, drained
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
2 cups cooked ditalini pasta
1 medium zucchini, chopped
2 cups coarsely chopped fresh or frozen spinach, defrosted
4 tablespoons grated Parmesan or Romano cheese
Basil sprigs, garnish, optional
In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.
Homemade Chicken Broth with Matzo Balls
Homemade Chicken Broth with Matzo Balls
Host: Michael Smith
Yield: 4
Michael heads to the kitchen to play doctor daddy. His restorative cooking helps Gabe fight off the sniffles with homemade chicken soup, matzo balls.
For the Broth:
1 x chicken carcass, meat removed and reserved for another use
3 x carrots, cut into chunks
3 stalks of celery, cut into chunks
3 x onions, cut into quarters
1 x small bunch of fresh parsley
3 sprigs of fresh thyme
For the Matzo Balls:
4 x eggs
4 tbsp vegetable oil
1/2 tsp nutmeg
1 cup matzo meal
Salt and pepper
For the Soup Base:
1 x recipe of chicken broth
1 inch piece of ginger, grated
2 cups of baby spinach leaves
3 x green onions, sliced
1 cup of bean sprouts
Directions:
For the Broth:
Roast chicken carcass in a 400-degree oven until golden brown. Place into a stockpot along with the carrots, celery, onions, parsley and thyme. Cover with cold water and bring to a boil and then let simmer for 1 hour. Strain.
For the Matzo Balls:
Whisk together eggs, oil, nutmeg and salt and pepper to taste.
Stir in matzo meal and let rest for 20 minutes. Form into balls with two spoons.
For the Soup Base:
Bring chicken broth to a simmer and add matzo balls. Cook for 10 minutes; they are done when they float to the top. Add ginger, spinach, onions and bean sprouts and stir to wilt, just prior to serving
Host: Michael Smith
Yield: 4
Michael heads to the kitchen to play doctor daddy. His restorative cooking helps Gabe fight off the sniffles with homemade chicken soup, matzo balls.
For the Broth:
1 x chicken carcass, meat removed and reserved for another use
3 x carrots, cut into chunks
3 stalks of celery, cut into chunks
3 x onions, cut into quarters
1 x small bunch of fresh parsley
3 sprigs of fresh thyme
For the Matzo Balls:
4 x eggs
4 tbsp vegetable oil
1/2 tsp nutmeg
1 cup matzo meal
Salt and pepper
For the Soup Base:
1 x recipe of chicken broth
1 inch piece of ginger, grated
2 cups of baby spinach leaves
3 x green onions, sliced
1 cup of bean sprouts
Directions:
For the Broth:
Roast chicken carcass in a 400-degree oven until golden brown. Place into a stockpot along with the carrots, celery, onions, parsley and thyme. Cover with cold water and bring to a boil and then let simmer for 1 hour. Strain.
For the Matzo Balls:
Whisk together eggs, oil, nutmeg and salt and pepper to taste.
Stir in matzo meal and let rest for 20 minutes. Form into balls with two spoons.
For the Soup Base:
Bring chicken broth to a simmer and add matzo balls. Cook for 10 minutes; they are done when they float to the top. Add ginger, spinach, onions and bean sprouts and stir to wilt, just prior to serving
Soup au Gratin
Soup au Gratin
Yield:4
1 x large chopped onion
2 x cloves garlic, minced
1 x large potato, peeled and diced
1 x baguette bread
sliced Canadian provolone cheese, shredded
5 cup (1.25 L) broth of your choice: tomato juice or vegetable, chicken or beef broth
4 cup (1 L) vegetables of your choice: sliced carrots, zucchini and celery or chopped broccoli, cauliflower and leeks or sliced mushrooms and (19 oz/ 540 ml) can drained lentils herbs of your choice: marjoram, thyme, ground cumin or bay leaf
Directions:
Soup au Gratin:
In a large saucepan, cook chopped onion and garlic in a little melted butter until soft. Add potato, broth, vegetables and herbs to taste. Simmer, uncovered, 10 minutes.
Process half of the mixture in blender until smooth. Stir purée back into saucepan.
Ladle soup into ovenproof bowls, top with toasted slices of baguette bread and Canadian Provolone.
Broil until cheese is melted.
Yield:4
1 x large chopped onion
2 x cloves garlic, minced
1 x large potato, peeled and diced
1 x baguette bread
sliced Canadian provolone cheese, shredded
5 cup (1.25 L) broth of your choice: tomato juice or vegetable, chicken or beef broth
4 cup (1 L) vegetables of your choice: sliced carrots, zucchini and celery or chopped broccoli, cauliflower and leeks or sliced mushrooms and (19 oz/ 540 ml) can drained lentils herbs of your choice: marjoram, thyme, ground cumin or bay leaf
Directions:
Soup au Gratin:
In a large saucepan, cook chopped onion and garlic in a little melted butter until soft. Add potato, broth, vegetables and herbs to taste. Simmer, uncovered, 10 minutes.
Process half of the mixture in blender until smooth. Stir purée back into saucepan.
Ladle soup into ovenproof bowls, top with toasted slices of baguette bread and Canadian Provolone.
Broil until cheese is melted.
Golden Autumn Soup
Golden Autumn Soup
1/4 cup butter
1 large onion -- chopped
2 leeks -- chopped
1 large potato -- peeled and diced
1 cup carrots -- thinly sliced
2 cups butternut squash -- cut into 1/2" cubes
3 cups chicken stock
2 cups light cream -- *up to 3 cups
2 ounces dry white wine -- optional
salt and pepper
***GARNISH** *
chopped chives or green onion
carrot -- grated
1. In a large heavy pot, melt butter; add onion and leeks and cook until soft but not brown.
2. Add potato, carrots and squash; cook and stir 2 or 3 minutes.
3. Add stock; cover and simmer about 20 minutes or until vegetables are tender.
4. Puree in food processor or blender until very smooth. Return to saucepan. (Can be made ahead and frozen to this point).
5. Stir in cream to desired consistency. Add wine if desired. Heat slowly until very hot (do not boil). 6. Taste and season with salt and pepper. Serve garnished with a sprinkle of chives or green onions and a little grated carrot.
Notes: Use white part only of the leeks.
Formatted & Busted by RecipeLu
By RecipeLuon Dec 15, 1997.
1/4 cup butter
1 large onion -- chopped
2 leeks -- chopped
1 large potato -- peeled and diced
1 cup carrots -- thinly sliced
2 cups butternut squash -- cut into 1/2" cubes
3 cups chicken stock
2 cups light cream -- *up to 3 cups
2 ounces dry white wine -- optional
salt and pepper
***GARNISH** *
chopped chives or green onion
carrot -- grated
1. In a large heavy pot, melt butter; add onion and leeks and cook until soft but not brown.
2. Add potato, carrots and squash; cook and stir 2 or 3 minutes.
3. Add stock; cover and simmer about 20 minutes or until vegetables are tender.
4. Puree in food processor or blender until very smooth. Return to saucepan. (Can be made ahead and frozen to this point).
5. Stir in cream to desired consistency. Add wine if desired. Heat slowly until very hot (do not boil). 6. Taste and season with salt and pepper. Serve garnished with a sprinkle of chives or green onions and a little grated carrot.
Notes: Use white part only of the leeks.
Formatted & Busted by RecipeLu
By RecipeLu
Tennessee Onion Soup
Tennessee Onion Soup
2 Tbs. butter
2 Tbs. oil
6 cups sliced onions
1/3 cup Jack Daniel's Tennessee Whiskey
1/4 tsp. thyme
6 cups beef broth
6 slices toasted French bread
1-1/2 cups shredded smoked cheddar cheese
Heat butter and oil in large soup pot. Cover and cook onions over low heat about 30 minutes, stirring occasionally, until it is a rich brown color. Stir in Jack Daniel's Tennessee Whiskey, thyme and broth. Season to taste with salt and pepper. Simmer 15-20 minutes.
Ladle into ovenproof bowls.
2 Tbs. butter
2 Tbs. oil
6 cups sliced onions
1/3 cup Jack Daniel's Tennessee Whiskey
1/4 tsp. thyme
6 cups beef broth
6 slices toasted French bread
1-1/2 cups shredded smoked cheddar cheese
Heat butter and oil in large soup pot. Cover and cook onions over low heat about 30 minutes, stirring occasionally, until it is a rich brown color. Stir in Jack Daniel's Tennessee Whiskey, thyme and broth. Season to taste with salt and pepper. Simmer 15-20 minutes.
Ladle into ovenproof bowls.
Roasted Butternut and Cauliflower Soup
Roasted Butternut and Cauliflower Soup
Roasting the squash and cauliflower gives this soup a delightful sweetness, accentuated by a hint of freshly squeezed orange juice.
1 butternut squash
1 head cauliflower, cut into small florets
1 medium onion, chopped
2 cloves garlic, smashed or chopped
1 1/2 teaspoons minced fresh ginger
2 teaspoons mild curry powder (see note)
4 cups vegetable broth
1 tablespoon sherry or vermouth (optional)
1 teaspoon salt (or to taste)
dash cayenne pepper (optional)
juice of one orange (or 1/2 cup orange juice)
Preheat oven to 400 F. Cut the butternut in half lengthwise, and scrape out the seeds. Spray or rub a rectangular baking dish with oil (lightly) and place the squash in it cut-side down. Put the squash into the oven and set the timer for 15 minutes.
Meanwhile, put the cauliflower florets into a small, oiled baking dish of their own. After the squash has cooked for 15 minutes, put the cauliflower in with it. Bake, stirring every 10 minutes, until the cauliflower is beginning to brown and the squash can be pierced easily with a fork. (They will probably be finished at different times.) Remove from the oven and set the cauliflower aside.
Allow the squash to cool until it's easy to handle, and scrape the flesh out of the skin and into a bowl. Use a fork or masher to mash it a little.
In a large saucepan, sauté the onion in a little water until it is translucent. Add the garlic and ginger and cook for about 3 more minutes, adding water as necessary. Add the squash to the pan along with the curry powder and the vegetable broth. Using a hand blender, blend the soup to a smooth puree. (Or, if you don't have a hand blender, puree the soup in your blender in batches.) Reduce the heat to low, and cook for about 15 minutes.
Add the cauliflower to the soup. Taste for seasoning, and add sherry, salt, cayenne, and additional curry powder as needed. Cover and allow the soup to simmer until the cauliflower is tender. Add the orange juice, cook for 5 more minutes and serve.
Note: Using good curry powder makes a huge amount of difference. If you like the curry powder you are using, that's great, but if you often find that your curry dishes lack flavor or taste bitter or "off" in some way, it could be that your curry powder is old. Buying from spice stores, where the turnover is quick, or in small quantities from the bulk bins in natural food stores can help ensure that the curry powder you're using isn't months or even years old. My personal favorite mild curry powder is the Maharajah Curry from Penzey's. It's more expensive than most because it contains saffron, but every time I use it, I'm happy I ordered it. (No, they don't pay me--darn it! I'm just a happy customer.)
Roasting the squash and cauliflower gives this soup a delightful sweetness, accentuated by a hint of freshly squeezed orange juice.
1 butternut squash
1 head cauliflower, cut into small florets
1 medium onion, chopped
2 cloves garlic, smashed or chopped
1 1/2 teaspoons minced fresh ginger
2 teaspoons mild curry powder (see note)
4 cups vegetable broth
1 tablespoon sherry or vermouth (optional)
1 teaspoon salt (or to taste)
dash cayenne pepper (optional)
juice of one orange (or 1/2 cup orange juice)
Preheat oven to 400 F. Cut the butternut in half lengthwise, and scrape out the seeds. Spray or rub a rectangular baking dish with oil (lightly) and place the squash in it cut-side down. Put the squash into the oven and set the timer for 15 minutes.
Meanwhile, put the cauliflower florets into a small, oiled baking dish of their own. After the squash has cooked for 15 minutes, put the cauliflower in with it. Bake, stirring every 10 minutes, until the cauliflower is beginning to brown and the squash can be pierced easily with a fork. (They will probably be finished at different times.) Remove from the oven and set the cauliflower aside.
Allow the squash to cool until it's easy to handle, and scrape the flesh out of the skin and into a bowl. Use a fork or masher to mash it a little.
In a large saucepan, sauté the onion in a little water until it is translucent. Add the garlic and ginger and cook for about 3 more minutes, adding water as necessary. Add the squash to the pan along with the curry powder and the vegetable broth. Using a hand blender, blend the soup to a smooth puree. (Or, if you don't have a hand blender, puree the soup in your blender in batches.) Reduce the heat to low, and cook for about 15 minutes.
Add the cauliflower to the soup. Taste for seasoning, and add sherry, salt, cayenne, and additional curry powder as needed. Cover and allow the soup to simmer until the cauliflower is tender. Add the orange juice, cook for 5 more minutes and serve.
Note: Using good curry powder makes a huge amount of difference. If you like the curry powder you are using, that's great, but if you often find that your curry dishes lack flavor or taste bitter or "off" in some way, it could be that your curry powder is old. Buying from spice stores, where the turnover is quick, or in small quantities from the bulk bins in natural food stores can help ensure that the curry powder you're using isn't months or even years old. My personal favorite mild curry powder is the Maharajah Curry from Penzey's. It's more expensive than most because it contains saffron, but every time I use it, I'm happy I ordered it. (No, they don't pay me--darn it! I'm just a happy customer.)
Monday, September 26, 2011
APPLE-DIJON PORK ROAST WITH POTATOES AND BROCCOLI
APPLE-DIJON PORK ROAST WITH POTATOES AND BROCCOLI
Published by St. Louis Post-Dispatch, 5/6/2011
1 (about 2 1/2-pound) pork shoulder roast
1/2 cup water
1/2 cup applesauce
1/4 cup apple juice
1/4 cup Dijon mustard
6 red potatoes
2 tablespoons extra-virgin olive oil
1 teaspoon dried Italian seasoning
Salt
Freshly ground black pepper
2 heads broccoli
1. Place roast and water in the insert of a slow cooker. In a small bowl, whisk together applesauce, apple juice and mustard; pour over the roast. Cook on the low setting for 8 hours.
2. About 30 minutes before you're ready to serve the roast, scrub the red potatoes and cut into 1-inch cubes. Sauté potatoes in the oil in a skillet over medium heat for about 5 minutes. Stir in Italian seasoning and salt and pepper to taste. Cover and cook for about 10 minutes or until potatoes are cooked through.
3. Remove stems from broccoli and separate it into florets. Steam or microwave until tender, 4 to 5 minutes.
4. Cut the roast in half. Slice one of the halves, dividing the slices into four equal portions. (Reserve the other half for another use, such as Apple-Walnut Pork.) Arrange the slices on four plates. If desired, skim fat from
sauce. Top pork with sauce, and divide the potatoes and broccoli among the plates.
Serves 4
Recipe by "The $5 Dinner Mom Cookbook, " by Erin Chase (St. Martin's Griffin, 2009)
Published by St. Louis Post-Dispatch, 5/6/2011
1 (about 2 1/2-pound) pork shoulder roast
1/2 cup water
1/2 cup applesauce
1/4 cup apple juice
1/4 cup Dijon mustard
6 red potatoes
2 tablespoons extra-virgin olive oil
1 teaspoon dried Italian seasoning
Salt
Freshly ground black pepper
2 heads broccoli
1. Place roast and water in the insert of a slow cooker. In a small bowl, whisk together applesauce, apple juice and mustard; pour over the roast. Cook on the low setting for 8 hours.
2. About 30 minutes before you're ready to serve the roast, scrub the red potatoes and cut into 1-inch cubes. Sauté potatoes in the oil in a skillet over medium heat for about 5 minutes. Stir in Italian seasoning and salt and pepper to taste. Cover and cook for about 10 minutes or until potatoes are cooked through.
3. Remove stems from broccoli and separate it into florets. Steam or microwave until tender, 4 to 5 minutes.
4. Cut the roast in half. Slice one of the halves, dividing the slices into four equal portions. (Reserve the other half for another use, such as Apple-Walnut Pork.) Arrange the slices on four plates. If desired, skim fat from
sauce. Top pork with sauce, and divide the potatoes and broccoli among the plates.
Serves 4
Recipe by "The $5 Dinner Mom Cookbook, " by Erin Chase (St. Martin's Griffin, 2009)
Apple Pie Bread Pudding
Apple Pie Bread Pudding
Nonstick cooking spray
3 eggs, beaten
2 cups milk, half-and-half, or light cream
1/2 cup sugar
1 21-ounce can chunky apple pie filling (more fruit)
6-1/2 cups cinnamon-raisin bread cut into 1/2-inch cubes, dried*(4-1/2 cups dry)
Whipped cream or vanilla ice cream (optional)
1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray; set aside.
2. In a large bowl whisk together the eggs, milk, and sugar. Gently stir in pie filling and bread cubes. Pour mixture into the prepared cooker.
3. Cover and cook on low-heat setting for 3 hours until a knife inserted near center comes out clean (mixture will be puffed). Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 30 to 45 minutes to cool slightly before serving (pudding will fall as it cools).
4. To serve, spoon bread pudding into dessert dishes. If desired, top each serving with a dollop of whipped cream or a scoop of vanilla ice cream.
Makes 6 servings.
Nonstick cooking spray
3 eggs, beaten
2 cups milk, half-and-half, or light cream
1/2 cup sugar
1 21-ounce can chunky apple pie filling (more fruit)
6-1/2 cups cinnamon-raisin bread cut into 1/2-inch cubes, dried*(4-1/2 cups dry)
Whipped cream or vanilla ice cream (optional)
1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray; set aside.
2. In a large bowl whisk together the eggs, milk, and sugar. Gently stir in pie filling and bread cubes. Pour mixture into the prepared cooker.
3. Cover and cook on low-heat setting for 3 hours until a knife inserted near center comes out clean (mixture will be puffed). Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 30 to 45 minutes to cool slightly before serving (pudding will fall as it cools).
4. To serve, spoon bread pudding into dessert dishes. If desired, top each serving with a dollop of whipped cream or a scoop of vanilla ice cream.
Makes 6 servings.
CARAMEL APPLE CRISP
CARAMEL APPLE CRISP
12-14 Servings
Prep: 20 min. Bake: 45 min.
Ingredients
3 cups old-fashioned oats
2 cups all-purpose flour
1-1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1 cup cold butter
8 cups thinly sliced peeled tart apples
1 package (14 ounces) caramels, halved
1 cup apple cider, divided
Directions
In a large bowl, combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Press half of the mixture into a greased 13-in. X 9-in. Baking dish. Layer with half of the apples, caramels and 1 cup oat mixture. Repeat layers. Pour 1/2 cup cider over top.
Bake, uncovered, at 350° for 30 minutes. Drizzle with remaining cider; bake 15-20 minutes longer or until apples are tender. Yield: 12-14 servings.
12-14 Servings
Prep: 20 min. Bake: 45 min.
Ingredients
3 cups old-fashioned oats
2 cups all-purpose flour
1-1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1 cup cold butter
8 cups thinly sliced peeled tart apples
1 package (14 ounces) caramels, halved
1 cup apple cider, divided
Directions
In a large bowl, combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Press half of the mixture into a greased 13-in. X 9-in. Baking dish. Layer with half of the apples, caramels and 1 cup oat mixture. Repeat layers. Pour 1/2 cup cider over top.
Bake, uncovered, at 350° for 30 minutes. Drizzle with remaining cider; bake 15-20 minutes longer or until apples are tender. Yield: 12-14 servings.
Low Fat Apple Turnovers
Low Fat Apple Turnovers
Great served warm!
Servings: 20
• 2 1/4 cups peeled, cored, chopped tart (like Granny Smith) apples
• 1 1/2 teaspoons lemon juice
• 1/4 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• dash of ground nutmeg
• 10 sheets frozen phyllo (filo) pastry, thawed
• vegetable cooking spray
Combine apple and lemon juice in a small bowl; toss gently. Add sugar, flour, and next 3 ingredients and set aside.
Spray 1 phyllo (filo) sheet at a time with cooking spray, and cut each sheet lengthwise into 4 - 3 1/4 inch wide strips. Stack 2 strips, 1 on top of the other. Spoon 1 heaping tbsp. apple mixture onto 1 end of each strip, and spread to within 1 inch of end; fold the left bottom corner over mixture, forming a triangle. Keep folding back and forth into a triangle to end of strip. Repeat procedure with remaining ingredients.
Place the triangles, seam side down, on a baking sheet. Lightly spray tops with cooking spray. Bake at 400 degrees for 7 minutes or until golden. Serve warm.
Makes 20 turnovers.
Great served warm!
Servings: 20
• 2 1/4 cups peeled, cored, chopped tart (like Granny Smith) apples
• 1 1/2 teaspoons lemon juice
• 1/4 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• dash of ground nutmeg
• 10 sheets frozen phyllo (filo) pastry, thawed
• vegetable cooking spray
Combine apple and lemon juice in a small bowl; toss gently. Add sugar, flour, and next 3 ingredients and set aside.
Spray 1 phyllo (filo) sheet at a time with cooking spray, and cut each sheet lengthwise into 4 - 3 1/4 inch wide strips. Stack 2 strips, 1 on top of the other. Spoon 1 heaping tbsp. apple mixture onto 1 end of each strip, and spread to within 1 inch of end; fold the left bottom corner over mixture, forming a triangle. Keep folding back and forth into a triangle to end of strip. Repeat procedure with remaining ingredients.
Place the triangles, seam side down, on a baking sheet. Lightly spray tops with cooking spray. Bake at 400 degrees for 7 minutes or until golden. Serve warm.
Makes 20 turnovers.
Butterscotch Apple Crisp
Butterscotch Apple Crisp
Adapted from Quick Cooking Magazine
6 servings
6 cups Granny Smith apples, sliced and peeled
3 1/2 ozs butterscotch pudding mix
3/4 cup light brown sugar, packed
1 1/2 tsps cinnamon
1/2 cup unbleached flour
1/4 cup margarine
1/2 cup quick cooking oats
In a 3-quart cooker placed sliced apples; set aside. In a mixing bowl, combine brown sugar, flour, oats, pudding ,and cinnamon. Mix well. Cut in margarine until mixture is crumbly. Sprinkle over the apples in cooker. Cover and cook on low for 5 to 5-1/2 hours or until apples are done.
Adapted from Quick Cooking Magazine
6 servings
6 cups Granny Smith apples, sliced and peeled
3 1/2 ozs butterscotch pudding mix
3/4 cup light brown sugar, packed
1 1/2 tsps cinnamon
1/2 cup unbleached flour
1/4 cup margarine
1/2 cup quick cooking oats
In a 3-quart cooker placed sliced apples; set aside. In a mixing bowl, combine brown sugar, flour, oats, pudding ,and cinnamon. Mix well. Cut in margarine until mixture is crumbly. Sprinkle over the apples in cooker. Cover and cook on low for 5 to 5-1/2 hours or until apples are done.
Apple-Stuffed Acorn Squash
Apple-Stuffed Acorn Squash
1 cup chopped tart cooking apples (peel may be left on)
1/4 cup brown sugar, packed
1 tablespoon butter, melted
1/4 teaspoon ground cinnamon
1 medium acorn squash, halved and seeded
1 tablespoon chopped pecans
In a medium bowl, stir apples, brown sugar, butter and cinnamon to coat.
Place squash cut side up in an 8-by-8-inch microwave-safe baking dish.
Fill each squash half with half of the apple mixture. Cover loosely with plastic wrap and microwave on high for about 20 minutes or until squash is soft. Sprinkle with pecans before serving. Makes 2 servings.
1 cup chopped tart cooking apples (peel may be left on)
1/4 cup brown sugar, packed
1 tablespoon butter, melted
1/4 teaspoon ground cinnamon
1 medium acorn squash, halved and seeded
1 tablespoon chopped pecans
In a medium bowl, stir apples, brown sugar, butter and cinnamon to coat.
Place squash cut side up in an 8-by-8-inch microwave-safe baking dish.
Fill each squash half with half of the apple mixture. Cover loosely with plastic wrap and microwave on high for about 20 minutes or until squash is soft. Sprinkle with pecans before serving. Makes 2 servings.
Lots O' Apple Cake
Lots O' Apple Cake
Recipe By : Pillsbury
Serving Size : 12
1 1/3 cups all-purpose flour
1 cup whole wheat flour
1 1/4 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
5 cups thinly sliced peeled apples -- {5 medium apples}
1/2 cup oil
1/4 cup honey
1 teaspoon vanilla
2 eggs
1/2 cup chopped pecans or walnuts
Heat oven to 350 degrees. Grease and flour bottom only of 13 x 9 inch pan. In large bowl, combine all ingredients except nuts at low speed until moistened; beat 2 minutes at medium speed. Stir in nuts. Spread batter in prepared pan.
Bake for 40 to 50 minutes or until toothpick inserted in center comes out clean. Serve warm or cool with whipped cream, ice cream, or caramel sauce, if desired.
Recipe By : Pillsbury
Serving Size : 12
1 1/3 cups all-purpose flour
1 cup whole wheat flour
1 1/4 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
5 cups thinly sliced peeled apples -- {5 medium apples}
1/2 cup oil
1/4 cup honey
1 teaspoon vanilla
2 eggs
1/2 cup chopped pecans or walnuts
Heat oven to 350 degrees. Grease and flour bottom only of 13 x 9 inch pan. In large bowl, combine all ingredients except nuts at low speed until moistened; beat 2 minutes at medium speed. Stir in nuts. Spread batter in prepared pan.
Bake for 40 to 50 minutes or until toothpick inserted in center comes out clean. Serve warm or cool with whipped cream, ice cream, or caramel sauce, if desired.
Cinnamon Apple Fruit Roll-Ups
Cinnamon Apple Fruit Roll-Ups
24 oz Jar Cinnamon Applesauce
2 tsp Cinnamon
Heat oven to 250. Line jelly roll pan with tin foil or waxed paper, securing ends with tape if necessary.
In medium bowl, combine all ingredients. Pour into prepared pan; spread evenly. Bake at 250 for 1 1/4 hours. Turn off oven. Let stand in oven 2 to 3 hours until dry. Cut into 8 squares. Carefully remove wrapping. Roll up jelly roll fashion. 8 snacks.
24 oz Jar Cinnamon Applesauce
2 tsp Cinnamon
Heat oven to 250. Line jelly roll pan with tin foil or waxed paper, securing ends with tape if necessary.
In medium bowl, combine all ingredients. Pour into prepared pan; spread evenly. Bake at 250 for 1 1/4 hours. Turn off oven. Let stand in oven 2 to 3 hours until dry. Cut into 8 squares. Carefully remove wrapping. Roll up jelly roll fashion. 8 snacks.
Apple Brown Betty
Apple Brown Betty
5 slices bread, cut into 1/2-inch cubes
1/2 cup margarine or butter, melted
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/8 tsp salt
3/4 cup packed brown sugar
4 medium cooking apples, peeled, cored and chopped
In a medium bowl, mix bread crumbs with margarine or butter, cinnamon, nutmeg, salt and brown sugar. Arrange in alternate layers with apples in a slow cooker. Cover and cook on high 1-1/2 to 2-1/2 hours or until apples are tender. Serve warm.
Source: Mabel Hoffman's Crockery Cooker
5 slices bread, cut into 1/2-inch cubes
1/2 cup margarine or butter, melted
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/8 tsp salt
3/4 cup packed brown sugar
4 medium cooking apples, peeled, cored and chopped
In a medium bowl, mix bread crumbs with margarine or butter, cinnamon, nutmeg, salt and brown sugar. Arrange in alternate layers with apples in a slow cooker. Cover and cook on high 1-1/2 to 2-1/2 hours or until apples are tender. Serve warm.
Source: Mabel Hoffman's Crockery Cooker
Sunday, September 25, 2011
Jamaican Vacation Sauce Recipe
Jamaican Vacation Sauce Recipe
Great for jerk chicken, fish, and ribs, whether you're grilling them or making them in the oven. It makes me feel like I'm on vacation!
Ingredients
* 1 bacon strip, halved
* 1/2 cup chopped onion
* 2 tablespoons chopped green onion
* 1 tablespoon chopped jalapeno pepper
* 1 cup ketchup
* 1/2 cup chicken broth
* 1/2 cup molasses
* 2 tablespoons cider vinegar
* 2 tablespoons lemon juice
* 1 tablespoon soy sauce
* 1 tablespoon Worcestershire sauce
* 1 tablespoon prepared mustard
* 1 tablespoon minced fresh thyme
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1/4 to 1/2 teaspoon ground cinnamon
* 1/4 to 1/2 teaspoon ground nutmeg
Directions
* In a saucepan, cook bacon over medium heat until crisp. Discard bacon or save for another use. In the drippings, saute the onions and jalapeno until tender. Stir in the remaining ingredients. Bring to a boil. Remove from the heat; cool. Store in the refrigerator. Yield: 2 cups.
Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Great for jerk chicken, fish, and ribs, whether you're grilling them or making them in the oven. It makes me feel like I'm on vacation!
Ingredients
* 1 bacon strip, halved
* 1/2 cup chopped onion
* 2 tablespoons chopped green onion
* 1 tablespoon chopped jalapeno pepper
* 1 cup ketchup
* 1/2 cup chicken broth
* 1/2 cup molasses
* 2 tablespoons cider vinegar
* 2 tablespoons lemon juice
* 1 tablespoon soy sauce
* 1 tablespoon Worcestershire sauce
* 1 tablespoon prepared mustard
* 1 tablespoon minced fresh thyme
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1/4 to 1/2 teaspoon ground cinnamon
* 1/4 to 1/2 teaspoon ground nutmeg
Directions
* In a saucepan, cook bacon over medium heat until crisp. Discard bacon or save for another use. In the drippings, saute the onions and jalapeno until tender. Stir in the remaining ingredients. Bring to a boil. Remove from the heat; cool. Store in the refrigerator. Yield: 2 cups.
Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Teriyaki Sauce
Teriyaki Sauce
1 cup soy sauce
1 cup salad oil
1/2 cup catsup
4 Tbs. vinegar
6 cloves garlic -- crushed (6 to 8)
This makes about a quart of sauce but it can be doubled or cut in half. This can be saved in a jar for an indefinite period of time. Just combine all the ingredients. Mix well or put in a quart jar and shake well. Pour the desired amount on the meat, let stand for an hour or more and grill or whatever. Delicious!!!
1 cup soy sauce
1 cup salad oil
1/2 cup catsup
4 Tbs. vinegar
6 cloves garlic -- crushed (6 to 8)
This makes about a quart of sauce but it can be doubled or cut in half. This can be saved in a jar for an indefinite period of time. Just combine all the ingredients. Mix well or put in a quart jar and shake well. Pour the desired amount on the meat, let stand for an hour or more and grill or whatever. Delicious!!!
Coach Witt’s 911 Hot Sauce
Coach Witt’s 911 Hot Sauce
Source: J. Witt, Huntington via the Nacogdoches Daily Sentinel Food Section
1 squatty can of diced tomatoes
1 can of “Ro-tel” hot or extra hot
1/2 peeled onion…red is best but yellow will do
3-4 fresh jalapenos
I put peppers that have a “curly” stem more curl, more hot(according to “pepper heads”)
*1-2 fresh Serrano peppers…only if you want it hotter
2 cloves of garlic or 1/2 tsp. of fresh minced garlic
1/2 bunch of cilantro….no stems (too bitter)
2 T. of white vinegar
1 T. of lime or lemon juice
Salt and pepper to desired taste
Combine all ingredients in a blender and pulse till desired consistency. Salt and pepper to your taste.
Place in bowl. Refrigerate after use. Keeps for about 1 week.
Source: J. Witt, Huntington via the Nacogdoches Daily Sentinel Food Section
1 squatty can of diced tomatoes
1 can of “Ro-tel” hot or extra hot
1/2 peeled onion…red is best but yellow will do
3-4 fresh jalapenos
I put peppers that have a “curly” stem more curl, more hot(according to “pepper heads”)
*1-2 fresh Serrano peppers…only if you want it hotter
2 cloves of garlic or 1/2 tsp. of fresh minced garlic
1/2 bunch of cilantro….no stems (too bitter)
2 T. of white vinegar
1 T. of lime or lemon juice
Salt and pepper to desired taste
Combine all ingredients in a blender and pulse till desired consistency. Salt and pepper to your taste.
Place in bowl. Refrigerate after use. Keeps for about 1 week.
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