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Black Tie Cookies | - 2 1/4 cups flour
- 1/2 cup cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark brown sugar
- 1 cup butter
- 3 eggs
- 2 teaspoons vanilla
- 6 ounces semi-sweet chocolate chips
- 6 ounces white chocolate chips
- 3/4 cup granulated sugar | - Preheat oven to 325°F.
- In a medium bowl, combine the flour, cocoa, baking soda, and salt. Set aside. In a separate mixing bowl, cream together sugars and butter. Add eggs and vanilla and beat until smooth.
- Add flour mixture and chocolates, and blend until just combined. Drop by the tablespoonful onto an ungreased cookie sheet about 2 inches apart. Bake 12-15 minutes.
- Cool slightly before transferring to a cool, flat surface. | |
Cheese Ball | - 1 stick butter or margarine
- 8 oz. cream cheese
- 1/2 c. sour cream
- 4 oz. Blue cheese
- 2 Tbsp. finely minced onion
- 8 oz. sharp Cheddar, grated
- 1/2 c. chopped walnuts and/or parsley | - Mix together all ingredients (all but walnuts and parsley) by pressing in wax paper, then roll into a ball.
- Roll in walnuts and/or chopped parsley.
- Refrigerate. | |
Garden Stuffed Vegetables | - 2 medium zucchini, cut in half lengthwise, seeds and some meat removed, leaving shells intact
- 4 large peppers, assorted colors, tops sliced off, seeds removed
- 2 medium Portobello mushrooms, stems removed
- 1/2 cup quinoa, rinsed well
- 1 small red bell pepper, chopped
- 1/2 pound shiitake mushrooms, chopped
- 3 whole green onions, chopped
- 2 stalks celery, chopped
- 1 stalk broccoli, chopped in small pieces
- 4 cloves garlic, chopped in small pieces
- 1 cup cooked lentils or canned, no salt added or low sodium, drained
- 1/2 cup walnuts, coarsely chopped
- 2 ounces non dairy mozzarella type cheese*, shredded
- 1/2 cup raisins
- 1/4 cup plus 2 tablespoons parsley, chopped, divided
- 2 teaspoons Bragg Liquid Aminos
- 1 tablespoon Dr. Fuhrman's VegiZest or other no salt seasoning
- 2 cups pasta sauce, no or low salt
- salad greens
- 1 tablespoon Dr. Fuhrman's Black Fig Vinegar or balsamic vinegar | - Preheat oven to 350 degrees.
-
- On baking sheet, bake the zucchini and peppers for 5 minutes. Add Portobello mushrooms and bake for an additional 15 minutes.
-
- For filling:
- Cook quinoa according to package instructions. Set aside.
-
- In small amount of water, saute red pepper, shiitake mushrooms, green onions, celery, broccoli and garlic until tender and water has cooked off.
-
- In large bowl, mix cooked quinoa, lentils, walnuts, cheese substitute, raisins and 1/4 cup chopped parsley with sauteed ingredients and season with liquid aminos and VegiZest.
-
- Fill zucchini, mushrooms and peppers with quinoa mixture and place in a baking dish.
-
- Spoon pasta sauce over vegetables. Bake for 20-30 minutes until hot.
-
- Serve on bed of salad greens which have been lightly tossed with Dr. Fuhrman's Black Fig vinegar or balsamic vinegar.
-
- Garnish vegetables with remaining chopped parsley. | |
Potato-Vegetable Au Gratin | - 5 cups cubed red potato (about 1 1/2 pounds)
- 2 cups broccoli florets
- 2 cups sliced carrot
- 1 cup chopped onion
- 1 cup 2% reduced-fat milk
- 3/4 cup (3 ounces) shredded sharp cheddar cheese, divided
- 1/2 cup thinly sliced fresh basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Cooking spray | - Steam potato, covered, for 20 minutes or until tender. Drain and return to pan; partially mash with a potato masher.
- Preheat oven to 375°.
- Steam the broccoli, sliced carrot, and chopped onion, covered, for 10 minutes or until tender.
- Combine the potato, steamed vegetables, milk, 1/2 cup cheese, basil, salt, and pepper in a large bowl. Spoon the potato mixture into a 2-quart-deep baking dish coated with cooking spray, and top with 1/4 cup cheese. Bake potato mixture, uncovered, at 375° for 20 minutes. | |
Orange Cardamom Sour Cream Cake | - 1/2 cup softened butter
- 1 cup granulated sugar
- 1 tsp vanilla bean paste
- 2 None large eggs
- 2 tbsp orange zest
- 1/2 cup self-rising flour, sifted
- 1 tsp ground cardamom
- 3/4 cup sour cream
- 1 cup sliced almonds
- None None heavy cream or ice cream, to serve | - Preheat oven to 350°F. Lightly grease and line base and sides of an 8 inch round springform cake pan.
- Beat butter, sugar and vanilla bean paste until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Beat in orange zest. Combine flour and cardamom together. Lightly fold into creamed mixture alternately with sour cream. Transfer to prepared pan and sprinkle almonds over top. Bake for 45-50 mins, or until a skewer inserted in the center comes out clean. Let cool completely in pan. Serve sliced with warm heavy cream or ice cream. | |
Wacky Cake | - 1 1/2 c. flour
- 1 c. sugar
- 3 Tbsp. cocoa
- 1 c. cold water
- 1 tsp. salt
- 1 tsp. vanilla
- 1 Tbsp. vinegar
- 5 Tbsp. oil
- 1/2 c. chopped nuts
- 1 tsp. soda | - Preheat oven to 325°.
- Sift flour, soda, cocoa and salt into an 8-inch pan.
- Make 3 holes in mixture.
- In one hole pour vanilla.
- Next pour vinegar.
- In third hole, pour oil.
- Pour water over all and stir until smooth.
- Sprinkle nuts on top of batter.
- Bake 25 minutes. | |
Cranberry-Cinnamon Punch | - 1/4 c. red cinnamon candies
- 1 qt. water
- 2 qt. ???
- 1 (6 oz.) can frozen limeade concentrate, thawed and undiluted
- 1 (6 oz.) can frozen orange juice concentrate, thawed and undiluted | - Combine candies and water in a small saucepan. Cook over medium heat, stirring constantly, until candy melts.
- Remove from heat. Cool, cover and chill. Add remaining ingredients and stir well.
- Yields 3 quarts. | |
Chicken Soup | - 1 whole chicken
- 4 potatoes, cubed
- 3 carrots, sliced
- 1 medium onion, chopped
- 1 can cream of chicken soup
- salt and pepper to taste
- 2 c. egg noodles (optional) | - Cook, debone and chop chicken; save broth.
- Cook potatoes, carrots and onion until done.
- Drain vegetables if you have a lot of liquid.
- Add vegetables to chicken and broth.
- Add cream of chicken soup and salt and pepper.
- If you choose to use noodles, add them last.
- Cook just until noodles are tender. | |
Coconut Chicken Soup | - 2 None chicken bouillion cubes
- 2 None chicken breasts, thinly sliced
- None 14 oz can light coconut milk
- 2 None carrots, peeled, finely chopped
- 3 None celery sticks, thinly sliced
- 2 tbsp lime juice
- 3 tsp ground cumin
- 3 tsp ground coriander
- 2 tbsp coarsely chopped cilanro
- None None naan bread, for serving | - Combine the crumbled stock cubes with 5 cups of water in a large, heavy-based pot over a moderate heat. Bring to a boil, then add the chicken and coconut milk. Reduce the heat and simmer, uncovered, for 10 mins.
- Add the carrot and celery to the soup and simmer for 5 mins, or until the chicken is cooked through. Stir in the lime juice, cumin and ground coriander and simmer for 2 mins or until fragrant.
- Divide the soup among serving bowls, sprinkle with cilantro and serve with warmed naan bread. | |
Ritz Cracker Pie | - 3 eggs
- 1 c. sugar
- 1 tsp. vanilla flavoring
- 1 tsp. baking powder
- Cool Whip
- 1 c. chopped pecans
- 1 pkg. crushed Ritz crackers | - Beat egg whites until stiff. Add sugar, vanilla flavoring and baking powder; beat again until stiff.
- Fold in pecans and Ritz crackers. Put in greased pie pan.
- Bake at 325° for 25 minutes. Let cool. Top with Cool Whip. | |
White Sangria | - 3 bottles white wine
- 6 oz. triple sec
- 6 oz. brandy
- 6 oz. white grape juice
- 9 fresh strawberries, in bite-size chunks
- 2 peaches, in bite-size chunks
- 12 white grapes, sliced in half
- juice of one lime
- one handful of mint leaves, chopped | - mix brandy, triple sec, and juice with fruit and mint. Add wine.
-
- Allow to refrigerate for at least three hours.
-
- Mix with 7 cups of ice or three cups of lemon-lime seltzer before serving. | |
Candied Yams | - 8 medium sweet potatoes
- 1 c. packed brown sugar
- 1/2 c. chopped walnuts
- 1/2 c. raisins
- 1 tsp. ground cinnamon
- 1/2 c. water
- 2 Tbsp. light corn syrup
- 1 1/2 c. miniature marshmallows | - Cook sweet potatoes, covered, in enough lightly salted boiling water to cover for 35 to 40 minutes or until tender.
- Drain; cool slightly.
- Peel and cut into 1/2-inch slices.
- Halve slices. | |
Chili Con Queso | - 1 large onion, chopped
- 2 garlic cloves, minced
- 4 Tbsp. butter, divided
- 1 (16 oz.) can tomatoes
- 1 (4 oz.) can chopped chilies
- 2 Tbsp. flour
- 1 c. milk
- 1 Tbsp. Tabasco sauce
- 1 tsp. salt
- 2 lb. Velveeta cheese, cubed
- 1/2 lb. Cheddar cheese, cubed
- 1 1/2 to 2 lb. ground beef, browned and drained | - Saute onion and garlic in 2 tablespoons butter.
- Add tomatoes; simmer until thick.
- Stir in chilies.
- Make white sauce with remaining 2 tablespoons butter, flour and milk.
- Add Tabasco sauce and salt.
- Add both cheeses, stirring over medium until melted. Combine cheese sauce, tomato mixture and ground beef.
- Serve in chafing dish, crock-pot or fondue pot with tortilla chips. | |
Foiled Cheese Potatoes | - 4 medium potatoes
- 1 large onion, sliced
- 1/3 c. Parmesan cheese
- 1/3 c. butter
- salt and pepper | - Scrub potatoes, cut into 1/4-inch slices.
- Place slices of potatoes on a 20-inch length of aluminum foil.
- Dash liberally with salt and pepper.
- Sprinkle with cheese, cover with onions, then dot with butter.
- Wrap and seal tightly.
- Roast on grill or bake in 350° oven for 30 to 40 minutes until tender. | |
Pistachio Salad | - 1 (3 3/4 oz.) pkg. instant pistachio pudding
- 1 (15 oz.) can pineapple chunks
- 1 (4 oz.) jar maraschino cherries
- 1 (16 oz.) can mandarin oranges
- 1 large Cool Whip
- 1/2 c. chopped pecans
- 1 c. small marshmallows | - Dissolve pudding in juices from pineapple and oranges.
- Fold this mixture into the Cool Whip.
- Add fruits, nuts and marshmallows.
- Chill and serve. | |
Mexican Corn Bread | - 3 c. corn meal mix
- 1 c. chopped onion
- 1 c. hot peppers
- 1 1/2 c. sharp Cheddar cheese
- 1 can cream-style corn
- 3 eggs, beaten well
- 1 c. milk
- 1/2 c. heated oil | - Mix all ingredients together well.
- Bake at 400° for 25 minutes in 9 x 12-inch pan. | |
Teriyaki Chicken | - 4 skinless chicken breasts
- 1/4 c. soy sauce
- 2 Tbsp. water
- 1 tsp. ginger
- 1 tsp. sugar
- 3/4 c. white wine
- 1/4 c. salad oil
- 1 clove garlic, diced
- 1 1/2 tsp. oregano | - In casserole, mix all ingredients; add chicken breasts.
- Cover loosely and microwave 25 minutes on High, or bake in conventional oven at 375° for 1 1/2 hours. | |
Mexican-Stuffed Flank Steak | - 1 beef flank steak (2 lb.) Safeway 1 lb For $5.99 thru 02/09
- 2 cups fat-free reduced-sodium beef broth
- 1/2 cup KRAFT Zesty Italian Dressing, divided
- 6 ancho chiles, crushed
- 1 Tbsp. dried oregano leaves
- 1 small red potato (3 oz.), peeled, shredded
- 1 carrot, shredded Target 2 lb For $3.00 thru 02/06
- 1 serrano chile, minced
- 4 slices cooked OSCAR MAYER Bacon, crumbled Rite Aid 2 For $7.00 thru 02/06
- 1/4 cup chopped fresh cilantro, divided | - Score steak on both sides with shallow cross-cuts; place in shallow dish.
- Blend broth, 1/4 cup dressing, ancho peppers and oregano in blender until smooth; pour over steak.
- Turn to evenly coat both sides of steak with broth mixture.
- Refrigerate overnight to marinate, turning occasionally.
- Combine potatoes, carrots, serrano chiles, bacon and 2 Tbsp.
- cilantro; set aside.
- Remove steak from marinade; reserve marinade.
- Place steak on clean work surface.
- Spread with potato mixture to within 1/2 inch of edges; roll up tightly, starting at one short end.
- Tie securely with kitchen string at 2-inch intervals.
- Heat remaining dressing in large skillet on medium-high heat.
- Add steak; cook until browned on all sides, turning occasionally.
- Add reserved marinade; bring to boil.
- Cover; simmer on low heat 1 hour 45 min.
- or until steak is done (160F).
- Transfer steak to cutting board; let stand 10 min.
- Remove string; cut steak into 1/2-inch-thick slices.
- Place on platter.
- Spoon broth mixture over steak slices; sprinkle with remaining cilantro. | |
Roasted Tomato Caprese | - 12 plum tomatoes, halved lengthwise, seed (not cores) removed
- 1/4 c good olive oil, plus more for drizzling
- 1 1/2 tbl balsamic vinegar
- 2 cloves garlic, minced
- 2 tsp sugar
- kosher salt and fresh grnd pepper
- 16oz fresh mozzarella
- 12 basil leaves, julienned | - Preheat the oven to 275 degrees. Arrange the tomatoes on a sheet pan, cut side up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 tsp salt, and 1/2 tsp pepper. Roast for 2 hours until the tomatoes are concentrated and begin to carmelize. Allow the tomatoes to cool to room temp. Cut the mozzarella into slicesless than 1/2 inch thick. If the slices of maozzarella are larger than the tomatoes, cut the mozzarella in half. Layer the tomatoes alternately with the mozzarella on platter and scatter basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temp. | |
Broccoli Casserole | - 1/4 c. chopped onion
- 6 Tbsp. butter
- 2 Tbsp. flour
- 1 (8 oz.) jar Cheez Whiz
- 1/2 c. water
- 2 pkg. frozen broccoli, thawed and drained
- 3 eggs, well beaten
- 1/2 c. soda cracker crumbs
- 1 can onion rings (optional) | - Fry onion in butter.
- Stir in flour; add water and cook over low heat, stirring, until mixture thickens and comes to a boil. Blend in cheese and add broccoli.
- Mix in eggs until gently blended.
- Use 1 1/2-quart casserole dish.
- Cover with crackers and dot with butter before baking.
- Bake at 350° for 30 minutes.
- Makes 8 servings. | |
Quiche | - 1/2 lb. ham, shaved
- 1 bunch green onions, finely chopped
- 2 eggs
- 1/2 lb. Swiss cheese
- 1/2 lb. Provolone cheese
- 1/2 c. mayonnaise
- 1/2 c. milk
- 2 Tbsp. cornstarch | - Mix all ingredients together.
- Pour into a deep dish pie shell and bake at 350° until done. | |
Barbecue Sauce | - 1 teaspoon cumin seed
- 5 cloves
- 2 tablespoons fennel seeds, crushed
- 12 teaspoon salt
- 1 teaspoon ground black pepper
- 14 cup fresh thyme
- 14 cup fresh rosemary
- 1 orange, zested and juiced
- 8 garlic cloves
- 4 teaspoons sweet smoked paprika
- 6 tablespoons balsamic vinegar
- 12 cup tomato ketchup
- 8 tablespoons olive oil
- 5 bay leaves | - Grind the cumin seeds and fennel seeds and cloves in a bowl with the salt and pepper.
- Chop the rosemary and thyme leaves, orange zest and garlic together finely.
- Put into a bowl with the spices.
- At the balsamic vinegar, ketchup and olive oil.
- Mix together.
- Rub the sauce over your meat.
- Let the meat rest for at least 1 hour.
- Better to put the marinade ont the meat the night before. | |
Layered Taco Dip | - 16 ounces refried beans
- 8 ounces sour cream
- 12 ounces mayonnaise
- 1 14 ounces taco seasoning
- 1 medium onion
- 3 ounces canned diced green chiles
- 2 cups cheddar cheese
- 1 large red ripe tomato | - in a square 8 X 8 dish layer ingredients as follows.
- 1st layer: spread the entire can of refried beans over the bottom of the 8X8 dish.
- 2nd layer: mix 1 cup of sour cream, 1 and a half cups of mayonnaise, and the envelope of taco seasoning until the taco seasoning is evenly blended.
- spread evenly over the bean layer.
- 3rd layer: mince the medium onion and sprinkle it over the 2nd layer.
- 4th layer: sprinkle as much of the canned green chiles as you like over the onions.
- the more you put on the spicier the dip will be.
- 5th layer: spread the 2 cups of shredded cheddar cheese (you don't have to use shredded cheddar cheese -- you can also use a shredded mexican cheese blend, or Monterey jack blend).
- 6th layer: dice the tomatoes and place them on top of the cheese.
- ( I deseed the tomatoes before I dice them.
- I don't like the goopy insides messing up the prettiness of the dish.
- ).
- Put this dish in the refrigerator for about an hour at least -- then serve with your favorite tortilla chips.
- Prep time does not include the hour chill time. | |
Pizza Dough | - 2 to 2 1/2 cups unsifted, unbleached all-purpose flour
- One 1/4-ounce package quick-rising yeast (about 2 1/4 teaspoons)
- 1 teaspoon sugar
- 1 teaspoon table salt
- 1 tablespoon extra virgin olive oil | - Combine 1 3/4 cups of the flour, the yeast, sugar, and salt in the bowl of a food processor fitted with the chopping blade. Add 3/4 cup very warm water (120 to 130 F) and the oil; process until a soft dough forms. Add as much of the remaining flour, 1/4 cup at time, as necessary to make the dough manageable.
- Shape the dough in a ball and place in an oiled bowl, turning so an oiled surface is up. Cover and let rise in a warm place until double in size, about 35 minutes. Use as directed in a recipe. | |
"Souvlakia" - Shish Kabobs | - 3 lb. pork roast
- salt and pepper
- oregano
- juice of 2 lemons
- 1/2 to 3/4 c. oil
- salt and pepper | - Cut pork in 1 to 1 1/2-inch cubes.
- Rub with salt and pepper and oregano.
- Broil on skewers over charcoal for 15 minutes or until brown.
- Baste with mixture of lemons, oil, salt and pepper, mixed well.
- Baste often until done.
- Serve hot with steamed rice. | |
Cuban Pork Sliders | - 1 teaspoon Salt
- 1/2 teaspoons Ground Black Pepper
- 1- 1/4 teaspoon Cumin
- 1 teaspoon Oregano
- 1- 1/2 pound Boneless Pork Loin Roast
- 3 Tablespoons Olive Oil
- 1/2 whole Large Onion, Diced Into Large Pieces
- 5 cloves Garlic, Smashed
- 2 whole Bay Leaves
- 1 whole Lemon, Sliced
- 1- 1/2 cup Chicken Stock
- 18 whole Slider Rolls (see My Mini Hamburger Bun Recipe In My Recipe Box)
- Desired Slider Toppings (See Instructions For Suggestions) | - In a small bowl, stir salt, pepper, cumin and oregano together.
- Rub onto entire roast and set aside.
- Heat oil in large heavy-bottomed braiser.
- Sear meat on all sides until brown.
- Toss in onions, garlic, bay leaves, lemon slices and chicken stock.
- Stir and cover.
- Reduce heat to low and cook for 1-2 hours or until meat is thoroughly cooked, or place into a 250 degrees F oven for 2 hours or until meat is thoroughly cooked.
- Remove roast from pan and cover to rest.
- After 10 minutes, slice meat into thin pieces and build sliders with desired ingredients.
- Serve.
- Suggested slider toppings: lettuce, provolone cheese, deli ham, pickles, yellow pepper rings, mustard, etc. | |
Pumpkin Bread | - 4 c. plain flour
- 2 c. sugar
- 2 tsp. soda
- 1 1/2 tsp. salt
- 1 tsp. baking powder
- 3 tsp. pumpkin spice
- 1 c. cooking oil
- 2 c. pumpkin
- 4 eggs (add one at a time; beat well)
- 2/3 c. cold water | - Grease and flour 4 small loaf pans.
- Mix all ingredients well and place in loaf pans.
- Bake for 1 hour at 350°. | |
Barbecued Baked Beans | - 4 slices bacon, cut crosswise into thin strips
- 1 c. finely diced Spanish onion
- 1 large clove garlic, minced
- 1 lb. cooked navy or pea beans or 16 oz. can B & M baked beans
- 3/4 c. ketchup
- 1 c. brown sugar
- 1 tsp. mustard powder
- 1 Tbsp. ground mild red chile | - Preheat the oven to 325°.
- In a heavy skillet, saute the bacon strips over medium heat until crisp.
- Add the onion and garlic and continue cooking until the onion is transparent, but not browned. Transfer the bacon, onion and any fat that may have accumulated to a mixing bowl.
- Add the remaining ingredients and combine well. Pour the mixture into an ungreased 2-quart baking dish and bake, uncovered, at 325° for 2 1/2 to 3 hours.
- Serves 4. | |
Cherry Fruit Salad | - 1 c. chopped pecans
- 1 can Eagle Brand milk
- 1 (15 1/2 oz.) can crushed pineapple, drained
- 1 (8 oz.) bowl Cool Whip (room temperature)
- 1 can cherry pie filling | - Mix Cool Whip, Eagle Brand milk, pineapple and cherry pie filling.
- Mix well and add pecans.
- Mix with mixer for about 2 minutes.
- Refrigerate a few hours before serving. | |
Chicken with Lemon and Spicy Spring Onions | ['1 lemon', '2 (3 1/2–4-lb.) chickens', 'Kosher salt, freshly ground pepper', '2 large red onions, quartered', '2 bunches spring onions or 3 bunches scallions, trimmed, divided', '4 green garlic bulbs, very finely chopped, or 4 garlic cloves, finely grated', '1/2 cup extra-virgin olive oil', '1/2 cup (1 stick) unsalted butter', '6–8 (1"-thick) slices crusty bread', '1/4 cup parsley leaves with tender stems', 'Crushed red pepper flakes (for serving)'] | Preheat oven to 350°F. Very thinly slice 1 lemon; tease out seeds. Place chickens on a rimmed baking sheet; season outsides and insides all over with salt and black pepper. Scatter red onions, three-quarters of spring onions, and half of lemon slices around.
Cook green garlic, oil, and butter in a small saucepan over medium heat, swirling occasionally, until butter melts and garlic starts to lightly sizzle; season with salt and black pepper. Pour over chickens, letting some of the mixture drip onto onions and lemon.
Roast chickens, tossing onions and lemon and basting chickens with drippings in baking sheet occasionally, until chickens are golden brown all over and an instant-read thermometer inserted into the thickest part of the breast registers 160°F and onions and lemon are softened and starting to brown, 80 minutes–2 hours.
Remove baking sheet from oven and transfer chickens to a cutting board, leaving onions and lemon behind. Place bread slices on baking sheet and turn once to coat in chicken fat. Return baking sheet with bread and vegetables to oven and roast until vegetables are starting to sizzle and crisp and bread is toasted, 10–15 minutes.
Meanwhile, thinly slice remaining spring onions and toss in a medium bowl with parsley and remaining lemon slices. Season with salt, black pepper, and enough red pepper flakes to achieve your desired level of spiciness.
Carve chickens and transfer to a large shallow bowl or platter (or serve right on the cutting board). Pour any remaining juices on baking sheet over chicken and scatter roasted onions and lemon slices around, followed by raw spring onion mixture. Slice each toast into a few pieces and serve alongside. | |
Moist Cheesy Macaroni | - macaroni
- 1/2 c. bread crumbs
- 1 egg, beaten
- 1/3 c. milk
- 1/3 c. butter
- 1 Tbsp. seasoning salt
- sour cream
- 1pkg. Cheddar cheese
- 1 pkg. Mozzarella cheese | - Turn oven to 350°.
- Cook macaroni according to directions on box; rinse and drain.
- Mix butter in macaroni until melted.
- Mix egg, seasoning salt, bread crumbs, sour cream, Cheddar cheese and milk (in that order).
- Pour all mixed ingredients in glass baking dish.
- Top with Cheddar or Mozzarella cheese.
- Bake 30 to 35 minutes.
- Makes 5 to 6 servings. | |
Grape Leaves Stuffed with Goat Cheese | - 1 (7 ounce) packagemild goat cheese (or 5 oz goat cheese plus 2 oz softened cream cheese)
- 1 tablespoon minced chives
- 1 tablespoon beaten egg
- fresh coarse ground black pepper
- 12 large grape leaves
- olive oil | - Preheat oven to 350F.
- Cream together cheese, chives, egg and pepper to taste.
- Wash grape leaves and pat dry.
- Remove stems.
- Working with one leaf at a time, place 1 rounded T of the cheese mixture at stem end of each leaf.
- Roll up tightly, tucking ends in to form a cigar shape.
- Place rolls, open end down, on a greased baking sheet.
- Brush generously with olive oil.
- Bake for 10 minutes.
- Serve hot or tepid. | |
Salmon and Asparagus Kebabs Recipe | - Zest and juice of 1 large or 2 small lemons, preferably Meyer
- 2 tablespoons soy sauce
- 1 (1-inch chunk) fresh ginger, peeled and shredded on a Microplane
- 1 tablespoon brown sugar
- 2 pounds fresh wild salmon fillets, about 1 inch thick, skinned and cut into 1-inch chunks
- 8 bamboo skewers
- Kosher salt
- 1 bunch medium-sized asparagus, trimmed and halved crosswise
- Oil, for coating the grill
- Fresh cilantro, for garnish (optional) | - In a bowl, whisk together the lemon zest and juice, soy sauce, ginger, and brown sugar.
- Add the salmon chunks and toss to coat.
- Cover and let marinate for 1 hour.
- Meanwhile, soak the skewers in water for 30 minutes.
- Bring a saucepan of salted water to a boil, add the asparagus, and blanch until just barely tender, about 1 to 2 minutes.
- Drain and rinse in cold water to stop the cooking.
- Prepare a charcoal or gas grill for direct-heat grilling over medium heat.
- Remove the salmon from the marinade and thread it onto the skewers with the asparagus spears, distributing the ingredients evenly.
- Brush and oil the grill grate.
- Grill the skewers, turning once, until the fish is cooked through and nicely charred, about 5 minutes.
- Transfer to a platter, garnish with cilantro if you like, and serve. | |
Homemade Cranberry Sauce | - 24 ounces, weight (2-12 Oz Pkgs) Fresh Cranberries
- 2 cups Sugar
- 1 teaspoon Cinnamon
- 12 ounces, weight Jar Sweet Orange Marmalade (I Recommend Smucker's)
- 3 Tablespoons Lemon Juice | - Spray a large baking dish with cooking spray and fill it with the fresh cranberries. Add the sugar and cinnamon, stir well to combine.
- Cover tightly with foil and place a lid on top. (This will splatter while in the oven, so make sure to at least cover it tightly with foil.)
- Bake at 350 degrees for 1 hour.
- While cranberries are still hot, stir in the sweet orange marmalade (I recommend Smucker's; others I have tried were too bitter) and the lemon juice.
- Stir well to combine, cover and cool completely. (This can be done the day before and allowed to sit, covered, on the counter overnight.)
- Stir before spooning into a serving dish. | |
Bill Telepan'S Squash Spaetzle With Maple Glaze Recipe | - 2 eggs
- 1 egg yolk
- 1/3 cup milk
- 2/3 cup roasted butternut squash bottoms
- 2 cups flour
- 1 teaspoon salt
- 2 ounces white wine vinegar
- 2 ounces white wine
- 2 ounces maple syrup
- 4 ounces small diced bacon
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 cup diced squash
- 1 tart apple, peeled and diced small | - Mix together the eggs, yolk, and milk. Add the squash and blend together with a hand blender or in a blender until smooth. Whisk in flour and salt and let rest a few minutes.
- Set up an ice water bath. Place a colander over a pot of lightly salted boiling water. Scoop in half of the mix and press through the holes into the water using a rubber spatula until all the mix is in. Remove colander and when the water returns to a boil, cook the spaetzle for one minute.
- Remove spaetzle from the water into the ice bath and chill for a few minutes. Repeat with remaining batter. When fully chilled (5 to 7 minutes in the water) drain and drizzle with a little vegetable oil to hold.
- Mix all the ingredients in a saucepan and reduce over medium heat until it's the consistency of maple syrup.
- Place the bacon and oil in a large saute pan and on medium heat, cook until crisp.
- Add the butter and when bubbly, add the squash and cook to a golden brown, approximately five minutes.
- Add the spaetzle and brown, toss in apples, and cook an additional minute.
- Serve as a side and drizzle with glaze. | |
Braised Chicken And Cabbage | - 2 slices bacon, cut in small pieces
- 4 whole chicken legs (skin removed)
- 1/4 c. water
- 1 envelope onion-mushroom soup mix (1.8 oz. box of 2)
- 4 c. cabbage, shredded
- 2 medium-size carrots (1 c.)
- 1 tsp. dried thyme
- 1 (16 oz.) can black-eyed peas, rinsed and drained | - Cook bacon until crisp.
- Remove chicken from bones.
- Add chicken to drippings from bacon and turn once 6 to 8 minutes until colored and brown.
- Remove chicken.
- Add water and stir to scrape up brown bits on bottom of pans.
- Stir in soup mix, cabbage, carrots, thyme and bacon.
- Return chicken to pot.
- Cover and cook over medium-low heat 35 to 45 minutes.
- Stir occasionally until vegetables are tender and chicken is light.
- Stir in black-eyed peas until cooked through (taste peas for tenderness).
- Makes 4 servings, 381 calories, 38 g protein, 13 g fat. | |
Bratwurst | - 3 lbs veal, trimmed
- 7 lbs pork shoulder, trimmed
- 1 pint milk, cold
- 1 ounce fine salt
- 12 ounce white pepper, ground
- 2 ounces mace
- 2 ounces ginger
- 2 ounces nutmeg
- 1 lb powdered soy protein concentrate
- 4 large eggs, well-beaten
- 5 ounces fresh parsley, finely chopped
- collagen or hog casing (32-35 mm)
- veal stock, cold | - Grind the veal and pork with a 3/8 in.
- (0.95 cm) plate.
- Place the ground meat into a mixing tub and add all remaining ingredients.
- Mix very thoroughly.
- Return to the cooler and chill at least 1 hour.
- Stuff the prepared casings.Tie into 4 in.
- (10 cm) links.
- Poach the sausages in good veal stock for the best flavor.
- Cover with the cold stock and heat gently.
- Maintain a temperature of no more than 160 F (710C).
- When the sausages reach an internal temperature of 140 F (60 C), remove from the stock.
- Cool quickly.
- Dry wrap, and refrigerate for use. | |
"Buck-Eye" Balls | - 1 lb. peanut butter
- 1 1/2 lb. powdered sugar
- 1 lb. oleo
- 2 tsp. vanilla
- 1 pkg. chocolate chips
- 1/2 stick paraffin | - Mix and roll into
- balls
- the first 4 ingredients.
- Put on cookie sheet and
- chill.
- Melt
- chocolate
- chips
- in double boiler with paraffin.
- Dip balls in this mixture and return to cookie sheet. | |
Chocolate Cookies | - 2 12 cups flour
- 1 12 teaspoons baking powder
- 34 teaspoon salt
- 1 cup sugar
- 34 cup cooking oil
- 2 eggs
- 1 teaspoon vanilla
- 3 ounces unsweetened chocolate, melted | - Preheat the oven to 375 degrees.
- Mix the flour, baking soda, and salt in a bowl and set aside.
- In another bowl or mixer, combine sugar and oil.
- Mix in the eggs and vanilla, combining completely.
- Melt chocolate in a microwave safe bowl in the microwave.
- Be careful not to scorch or burn it.
- (I suggest microwaving for 15 seconds at a time and stirring in between).
- Add 2 tbsp of the wet mixture to the chocolate and stir well.
- add another 2 tbsp and stir again.
- This will ensure the chocolate is well incorporated in the dough and prevent problems with the texture of the cookies.
- Add chocolate mixture to wet ingredients and mix well.
- Add the dry mixture and mix again.
- Shape dough into 1 inch balls and coat in additional sugar.
- Place the dough on a lined cookie sheet about 2 inches apart.
- Using a fork, gently press down each ball.
- Rotate fork 90 degrees and press down again making a criss cross pattern.
- Bake for 10 minutes. | |
Pierogi Casserole | - 1 pkg. lasagna noodles
- 1 lb. Velveeta cheese
- 1 1/2 sticks margarine
- 2 Tbsp. dry onion or 1 small onion, chopped
- 1 1/2 c. milk
- 6 to 8 potatoes | - Make mashed potatoes with potatoes and part of milk.
- Save remaining milk for cheese sauce.
- Cook noodles 10 minutes; rinse with warm water and set aside.
- Cook margarine, milk, onion and cheese until melted.
- In 9 x 13-inch greased pan, add 1/2 of noodles.
- Spread in pan.
- Add not quite 1/2 of cheese sauce. Spread evenly.
- Add mashed potatoes on top of noodles and cheese. Add remaining noodles and cheese sauce.
- Bake at 350° until golden brown or 30 minutes. | |
Honey-Baked Chicken | - 3 lbs broiler-fryer chickens, skined
- 34 cup yellow squash, Shredded
- 34 cup zucchini, Shredded
- 12 cup onion, Finely chopped
- 12 cup celery, Finely chopped
- 1 14 cups toasted sesame, wholewheat breadcrum
- 1 clove garlic, crushed
- 1 egg, beaten
- 14 cup pecans, Chopped
- 14 teaspoon salt
- 14 teaspoon pepper
- 3 tablespoons unsweetened apple juice
- 2 tablespoons honey | - Discard giblets and neck of chicken (or save for stock.)
- Rinse chicken under cold, running water, and pat dry.
- Set aside.
- Coat a large nonstick skillet with Pam; place over med-hi heat until hot.
- Add yellow squash, zucchini, onion, celery, and garlic, and saute until tender-crisp.
- Drain.
- Combine vegetable mixture, breadcrumbs, egg, pecans, salt, and pepper in a med bowl; stir well.
- Place chicken, breast side up, on a rack in a roasting pan that has been coated with Pam.
- Stuff lightly with dressing mixture.
- Truss chicken (or put ball of foil in opening.)
- Combine apple juice and honey, stirring well.
- Brush chicken with half of apple juice-honey mixture.
- Bake at 350 deg F for 1 1/2- 2 hours or until drumsticks are easy to move and juices run clear, basting occasionally with remaining apple-honey muixture. | |
Grandma Campbell'S Butterscotch Pudding And Pie Filling | - 2 c. light brown sugar
- 4 egg yolks
- 1/2 stick butter, sliced
- 2/3 c. sifted flour
- 2 c. milk | - Mix sugar and flour.
- Add beaten egg yolks, milk and butter. Stir constantly over medium heat until filling thickens and boils. Remove from heat and cool. Pour into prepared crust and top with meringue. | |
Vancouver Island Cookies | - 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 1/2 tablespoons ground cinnamon
- 1 tablespoon ground nutmeg
- 1 tablespoon ground allspice
- 2 pinches salt
- 1 cup margarine, softened
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 3 tablespoons molasses
- 1 tablespoon vanilla extract
- 1 1/2 cups quick cooking oats
- 1 cup sweetened flaked coconut | - Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a bowl.
- Beat margarine, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat egg, molasses, and vanilla into butter mixture until blended. Stir flour mixture into butter mixture until dough forms; fold in oats and coconut until just combined.
- Roll dough into 1 1/4-inch balls and place 2 inches apart on the prepared baking sheets.
- Bake in the preheated oven until edges are lightly browned, about 12 minutes. Allow to cool on the baking sheet for 5 minutes; remove to cool completely on a wire rack. | |
Coffee-Drizzled Cream Cheese Pie | - 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/3 cup sugar
- 1/2 cup milk
- 2 Tbsp. MAXWELL HOUSE INTERNATIONAL Suisse Mocha
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 1 ready-to-use graham cracker crumb crust (6 oz.) | - Beat cream cheese in medium bowl until creamy.
- Gradually add sugar, mixing until well blended.
- Stir in milk.
- Remove 1/4 cup of the cream cheese mixture; place in small bowl.
- Stir in flavored instant coffee mix.
- Drizzle 1 Tbsp.
- of the coffee-flavored cream cheese mixture onto bottom of crust.
- Set remaining flavored cream cheese mixture aside.
- Stir whipped topping gently into remaining plain cream cheese mixture, stirring just until marbleized.
- Spoon into crust.
- Drizzle with remaining coffee-flavored cream cheese mixture.
- Swirl knife gently through mixtures several times for marble effect.
- Refrigerate 2 hours or until set.
- Store leftover pie in refrigerator. | |
Cashew Chicken | - 3 whole Chicken Breasts
- 1 whole Egg
- 1/4 cups Milk
- 4 cups Flour
- 6 cups Vegetable Oil, For Frying Chicken
- 3- 1/2 cups Water, Divided
- 2 cups Rice
- 2 whole Chicken Bouillon Cubes
- 2 Tablespoons Cornstarch
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Butter | - 1.
- Cut the chicken breasts into bite-sized pieces.
- 2.
- Mix the egg and milk together.
- Dip the chicken pieces then pass them through the flour.
- 3.
- Bring your oil up to temperature and fry your chicken pieces.
- 4.
- In the meantime, bring half of the water up to a boil.
- Place the rice in, place a lid on and let the rice cook according to package directions.
- To make the sauce: 1.
- Add the remaining water to a pan, over medium to medium high heat.
- Add the chicken bouillon cubes and let them dissolve.
- 2.
- Next add the corn starch and mix with your whisk.
- 3.
- Then add the soy sauce.
- 4.
- Now add the butter.
- Keep whisking until it thickens.
- It should have the consistency of gravy.
- To assemble, place rice on your plate.
- Top with the chicken then the sauce.
- Then dress it with additional soy sauce, cashews and scallions. | |
Hamburger Stew | - 1 1/2 lb. ground beef
- 1/2 c. onion, chopped
- 2 Tbsp. shortening
- 1 c. ketchup
- 1 c. water
- 4 medium carrots, sliced
- 4 medium potatoes, cubed
- 2 tsp. salt
- 1/8 tsp. pepper | - Brown beef and onion in shortening.
- Add remaining ingredients. Simmer, covered, for 1 hour or until vegetables are tender.
- Add more water if stew becomes too thick. | |
Chilled Sweet Corn Soup With Crab & Avocado Salad | - Corn Soup:
- Olive oil
- 1 medium white onion, finely chopped
- 1/2 cup finely chopped celery
- 3.5 cups fresh or frozen corn kernels
- 5+ cups water
- 4 large fresh thyme sprigs
- Crab & Avocado Salad:
- 1/2 cup fresh orange juice
- 1/4 cup olive oil
- 1.5 tbsp fresh lime juice
- 1.5 tbsp fresh lemon juice
- 1 lb lump crabmeat
- 2 avocados, cut into 1/2 in cubes
- 2 tbsp chopped fresh chives | - CORN SOUP:
-
- Heat olive oil in heavy large saucepan over medium heat. Add onion & celery; sprinkle with salt & pepper & saute until almost tender, about 5 minutes. Add 5 cups of water, corn kernels, & thyme sprigs. Bring to boil, reduce heat to med-low, & simmer until corn is very tender, about 20-25 minutes. Cool, discard thyme.
-
- Puree soup in pot with hand blender (or in batches in blender) until smooth. Pour soup through strainer set over large bowl, pressing on solids in strainer to release liquid. Discard solids in strainer. Thin with more water if desired. Season with salt & pepper. Cover & chill until cold (at least 4 hours).
-
-
- CRAB & AVOCADO SALAD:
-
- Whisk orange juice, 1/4 cup olive oil, lime juice, & lemon juice in large bowl. Fold crab & avocados into dressing. Mound salad in center or bowls. Ladle soup around salad. Sprinkle with chives, drizzle with olive oil & serve. | |
Pumpkin Cheesecake Bars | - 16 oz. pound cake mix
- 3 eggs
- 2 Tbsp. melted butter
- 4 tsp. pumpkin pie spice
- 8 oz. soft cream cheese
- 14 oz. sweetened condensed milk
- 16 oz. can pumpkin
- 1/2 tsp. salt
- 1 c. chopped nuts | - Preheat oven to 350°.
- Combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice on low speed until crumbly.
- Press on bottom of 15 x 10-inch pan.
- Beat cream cheese until fluffy. Gradually beat in milk, 2 eggs, 2 teaspoons spice and salt; mix well.
- Pour over crust and sprinkle nuts on top.
- Bake 30 to 35 minutes.
- Chill; cut into bars and store in refrigerator. | |
Creamy Corn And Vegetable Soup | - 1 tablespoon canola oil
- 4 skinless, boneless chicken breasts, about 1 1/4 pounds
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons brown sugar
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup orange juice
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 4 large firm-ripe peaches, cut into 1/4-inch slices, or 2 (10-ounce) packages frozen peaches, (about 4 1/2 cups)
- 2 tablespoons sliced almonds | - Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
-
- Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.
-
- In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.
- Serve the chicken topped with the sauce and sprinkled with the toasted almonds.
-
- Yield: 4 serving, 1 piece chicken, 2/3 cup sauce and 1/2 tablespoon almonds per serving | |
Stromboli | - 1 Tablespoon Active Dry Yeast
- 1 cup Warm Water (105 Degrees F)
- 2- 1/2 cups Flour
- 2 Tablespoons Olive Oil
- 2 teaspoons Sugar
- 1 teaspoon Salt
- 1/4 cups (Real) Mayonnaise
- 2 Tablespoons Creamy Italian Dressing
- 1 Tablespoon Minced Garlic
- 1 teaspoon Italian Seasoning
- 1/2 cups Onion, Chopped
- 1/2 cups Green Pepper, Chopped
- 1/2 cups Black Olives, Chopped
- 6 ounces, weight Canadian Bacon
- 6 ounces, weight Pepperoni
- 4 ounces, weight Provolone Cheese, Sliced
- 4 ounces, weight Swiss Or Muenster Cheese, Sliced
- 4 ounces, weight Shredded Mozzarella
- 1 whole Egg, Beaten
- 2 Tablespoons Parmesan, Grated
- 1 Tablespoon Dried Parsley | - To prepare the dough: In a large bowl, dissolve yeast in warm water.
- Stir in remaining dough ingredients and mix well.
- Form into a ball and place in a large greased bowl.
- Cover the bowl with a sheet of plastic wrap and allow dough to rise for 30-40 minutes.
- Punch down dough and roll into a 12x15 rectangle.
- Put the rectangle of dough onto a parchment paper lined baking sheet or pizza stone.
- Preheat oven to 400 degrees F.
- In a small bowl, combine mayonnaise, dressing, garlic and Italian seasoning.
- Spread mixture down center of the dough, about 4 wide.
- Sprinkle the top of the dressing mixture with onion, peppers, and black olives.
- Layer Canadian bacon and pepperoni over that and then top with cheeses (provolone, Swiss and mozzarella).
- Gently fold sides of dough up and over the top of the filling so that the sides overlap.
- Pinch seams together and fold ends of dough to seal.
- Carefully turn over the stromboli so the top seam is on the bottom.
- (I used a piece of parchment paper for easier turning.)
- Brush the top with the beaten egg and sprinkle with Parmesan and parsley.
- Bake 30-35 minutes until golden brown.
- Let stand 10 minutes before slicing.
- Serves 4-6.
- Yum! | |
Colorful Pineapple Pork | - 1 cup plus 3 tablespoons water, divided
- 2 tablespoons sugar
- 2 tablespoons cider vinegar
- 3/4 teaspoon salt
- 1/2 pound cubed cooked pork
- 1 small cucumber, peeled, halved and sliced
- 1 small carrot, sliced
- 1 can (8 ounces) pineapple chunks, drained
- 1 medium tomato, seeded and cut into 1-inch chunks
- 1/2 medium green pepper, thinly sliced
- 1 tablespoon soy sauce
- 2 tablespoons cornstarch
- Hot cooked rice | - In a skillet, combine 1 cup water, sugar, vinegar and salt. Bring to a boil. Reduce heat; add the pork, cucumber, carrot, pineapple, tomato, green pepper and soy sauce. Simmer, uncovered, for 5 minutes or until heated through.
- Combine the cornstarch and remaining water until smooth. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. | |
Baked Custard | - 4 eggs
- 2 1/2 c. milk
- 1/2 c. sugar
- 1 tsp. vanilla
- nutmeg
- dash of salt | - Mix all together.
- Put in an 8 x 8-inch Pyrex dish.
- Place dish in larger pan with about 2-inches of water. Bake at 350° for 45 minutes. | |
Country Fried Steak And Pan Gravy | - Steak
- 4 -6 cube steaks
- flour (for dredging)
- salt and pepper
- 2 tablespoons oil
- 2 tablespoons butter
- Pan Gravy
- 4 -8 tablespoons butter
- 4 -8 tablespoons flour (approximately)
- 2 cups milk
- water
- salt and pepper | - For steak: Melt butter & oil in an electric skillet set on about 350°F
- Dredge cube steak in flour seasoned with salt & pepper mixture. (I have done it dipping it in egg first & didn't think it made that much difference).
- Fry about 5 minutes on each side. (If you over cook it gets tough.) Move cooked steak to a small cookie sheet & place in a warmed oven.
- For the gravy: Pour any butter and oil out of the skillet, being careful to not pour off the browned flour that are in the pan. Loosen the bits of browned flour from the pan with your spatula.
- Turn the heat down to about 250°F and melt 4-8 Tbls of butter stirring the pan drippings into it. (The more butter you start with, the more gravy you'll have. My family likes LOTS of gravy!).
- Once the butter has browned a bit add enough flour to absorb all the butter, mixing well. (You will use approximately the same amount of flour as butter.).
- Start adding milk about 1/2 cup at a time while using a whisk to work it into the flour/butter mixture. After I have added about 2 cups of milk I start using water. Add liquid until the gravy is as thin as you like it. This takes a little time especially when you are first getting used to it. Add some liquid, mix, add liquid, mix --
- Once the gravy is the right consistency add some salt & pepper until it is to your liking (I used quite a bit of salt actually).
- Remove steak from oven & serve with mashed potatoes!
- (Hint: have the rest if the meal done before you start the steak & gravy. Once you are into making the gravy you won't be able to do anything else because you have to stir it constantly so it doesn't stick or burn). | |
Mini Chocolate Cakewiches | ['1/2 cup reduced-fat cream cheese, at room temperature', '"2 tablespoons confectioners sugar", 1/2 cup nonfat plain Greek yogurt', '1/2 teaspoon vanilla extract', 'Vegetable oil cooking spray', '3/4 cup unbleached all-purpose flour', '1/4 cup unsweetened cocoa powder, plus more for dusting', '1/2 teaspoon baking soda', '1/2 cup granulated sugar', '3 tablespoons unsalted butter', '1 egg white', '1/2 cup skim milk', 'divided'] | Beat cream cheese and confectioners' sugar in a bowl with an electric mixer on high until smooth. Add yogurt and vanilla; beat until well combined. Coat 3 baking sheets with cooking spray. Heat oven to 400°F. Whisk flour, cocoa powder and baking soda in a second bowl. Beat sugar and butter with an electric mixer on high in a third bowl until combined; add egg white and beat until mixture is thick and pale yellow. Add half the flour mixture to sugar and butter mixture; beat until just combined. Add 1/4 cup milk; beat on low speed until combined. Repeat with remaining flour mixture and remaining 1/4 cup milk. Spoon batter into a large resealable bag; squeeze batter into a corner of the bag and clip 1/4 inch off corner to make a piping bag. Squeeze 16 lines of batter, 4 inches long and 1 inch apart, onto each baking sheet. Bake until centers spring back to the touch, 5 to 7 minutes. Cool on a wire rack. Spread half the cakes with cream cheese filling; top with a second cake to make sandwiches and dust with cocoa powder, if desired. Serve immediately, or store in the refrigerator for up to 3 days. | |
Buffalo Roast Chicken | - 6 lbs roasting chickens
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 tablespoons butter, melted
- 1 tablespoon hot pepper sauce, like tabasco
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper | - Preheat oven to 350 degrees.
- Sprinkle chicken with salt and paprika. Place on rack in a roasting pan.
- Chicken should roast for 2 to 2 1/2 hours until a meat thermometer registers 180 degrees when inserted in the thickest part of the thigh. Avoid touching the thigh bone when checking the temperature.
- While chicken is cooking, combine the butter, hot pepper sauce, vinegar, garlic powder, and cayenne in a small bowl.
- Brush this mixture over the chicken several times during the last 20 minutes of cooking.
- Let the chicken sit 10 minutes before carving. | |
Pumpkin Pecan Cake | - 1 can (15 ounces) solid-pack pumpkin
- 2 cups sugar
- 1-1/2 cups canola oil
- 4 eggs
- 2 cups all-purpose flour
- 3 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup chopped pecans
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 3-3/4 cups confectioners' sugar
- 2 teaspoons vanilla extract | - In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. Stir in pecans.
- Transfer to a greased
- . Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
- For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator. | |
Dorothy'S Banana Bread | - 3 Tbsp sour cream
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups flour
- 1 cup sugar
- 1/2 cup walnuts
- 3 ripe bananas
- 1 stick margarine ( I can't believe its not butter)
- 2 eggs | - Pre-heat oven to 350 degrees.
-
- Combine sour cream and baking soda then set aside.
-
- Mix together dry ingredients, butter, egg, banana and fold in walnuts & baking soda. Bake at 350 for 45 - 60 minutes in greased bread loaf pan. | |
Blueberry Blackberry Spice Syrup | - 10 ounces blueberries (2 cups)
- 12 ounces blackberries (2 1/2 cups)
- 1 cup sugar
- 1/2 cup water
- 1 (3-inch) cinnamon stick
- 1 whole clove
- 1 green cardamom pod (optional) | - Bring berries, sugar, water, spices, and a pinch of salt to a boil in a heavy medium saucepan, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, stirring occasionally, until fruit is very soft, about 30 minutes. Strain thourough a fine-mesh sieve into a bowl, pressing gently on and then discarding solids. Cool, then chill, covered. | |
Pecan Pie Surprise Bars | - 1 (18.25 ounce) package yellow cake mix
- 1/2 cup butter, melted
- 1 egg
- 1/2 cup packed brown sugar
- 1 1/2 cups dark corn syrup
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup chopped pecans | - Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x13 inch baking pan.
- Reserve 2/3 cup of the cake mix and set aside. In a large bowl combine the remaining cake mix, melted butter and 1 egg. Mix until crumbly then press mixture into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes, until light golden brown.
- Combine the reserved 2/3 cup cake mix, brown sugar, corn syrup, vanilla and 3 eggs. Beat at medium speed for 1 to 2 minutes. Pour filling over the baked crust and sprinkle with pecans.
- Return to oven and bake for an additional 30 to 35 minutes, until the filling is set. Cool and cut into 36 bars. | |
Chestnut Bread | - 1 7/16 cups strong flour
- 1 3/4 cups dried chestnuts
- 1 tablespoon cocoa bittersweet
- 1 1/4 tablespoons yeast fresh brewer's
- 1 tablespoon softened butter
- 1 tablespoon chestnut honey
- 1 1/8 teaspoons salt
- 1/8 teaspoon warm water | - Grind the dried chestnuts finely.
- Dilute the yeast with 50 milliliters of warm water and the honey, cover and let it rest for 10 minutes.
- Bread machine method:
- Place all the ingredients in the bowl (first the liquid ingredients, then the dry ingredients, and the salt last) and turn the machine on to the kneading and rising function (1 hour and 30 minutes), leave the dough in the bowl in the machine for an additional hour.
- Kneading by hand method:
- Preheat the oven to 190C.
- Sift the flour with the ground chestnuts and the cocoa in a bowl, make a well in the center.
- Place the yeast in the well and sprinkle the flour with 2 pinches of salt.
- Begin kneading the dough with the flours, incorporating 130 to 150 milliliters of warm water a little at a time, add the softened butter and continue kneading for 5 minutes.
- Shape the dough into a ball, cover with a damp cloth and let it rest in a warm area until it has doubled in volume.
- Punch down the dough delicately, and using your hands, roll the dough into many chestnut shaped rolls (each roll weighing approximately 35 grams), coat the base of the rolls in flour, and place them on a wax paper-lined baking sheet.
- Cover the rolls with a kitchen towel and let them rise for 50 to 60 minutes.
- Bake for approximately 30 minutes. | |
Upside Down Black Forest Pie | - 1 frozen cherry pie (9-inch)
- 3/4 cup hot fudge ice cream topping, warmed
- 1/4 cup sliced almonds, toasted
- Reddi-wip(R) Original Whipped Light Cream | - Bake pie according to package directions. Cool on wire rack 20 minutes.
- Carefully invert baked pie onto serving plate. Top with ice cream topping. Sprinkle with almonds.
- Cut pie into 8 slices. Top each slice with a serving of Reddi-wip just before serving. | |
Black Garlic And Pasilla Pepper Spread | - 3 black garlic cloves
- 2 large dried pasilla chiles
- 1/8 cup honey
- 4 teaspoons sesame oil
- 2 teaspoons rice wine vinegar
- 1 teaspoon soy sauce | - Place in a small blender and pulverize to a paste. Place in a small bowl and serve. | |
Blackberry Surprise | - Crunch Topping
- 1/2 Cup (from an 18.25-oz box) yellow cake mix
- 1/3 cup packed brown sugar
- 3 tablespoons cold butter, cut into small pieces
- 1/2 cup finely chopped pecans
- Filling
- 1 8-oz package cream cheese, softened
- 2 tablespoons Blackberry Jam
- 1/2 teaspoon almond extract
- 1/4 cup powdered sugar
- 1/3 cup finely chopped pecans
- Cake
- Remaining cake mix
- 1 8-oz package cream cheese, softened
- 1/2 cup melted butter
- 1 teaspoon almond extract
- 3 egg whites
- 1 egg
- 1 cup frozen blackberries
- 1 teaspoon sugar | - 1. Heat oven to 350F. Lightly spray a 9-in springform pan with nonstick spray.
- 2. Topping: Put first 3 ingredients in a small bowl. Cut with a pasty
- cutter until mixture resembles small peas. Stir in pecans. Put in
- freezer until ready for use.
- 3. Filling: With mixer, cream cheese, blackberry jam, powered
- suger and almond extract. Stir in pecans.
- 4. Cake: Sprinkle frozen blackberries with sugar and set aside. Combine the first 6 ingredients in a large mixing bowl; with
- mixer, beat at medium speed until smooth. fold in blackberries.
- Pour half of the batter into the bottom of springform pan,
- smooth out to edge of pan. Add filling, spoonful at a time, over the bottom layer. Pour remaining batter over filling. Add
- topping over top of cake.
- 5. Bake 1 hour 10 minutes or until wooden toothpick inserted in middle of cake comes out clean (cake may settle in middle, that's okay)
- 6. Cool completely in pan on wire rack. Run a knife around edge of pan sides. Loosen cake from pan bottom with a wide spatula; slide cake onto serving plate. | |
Pumpkinslaw | - 2 pounds pumpkin - Jullien (matchsticks)
- 1 green pepper - Jullien
- 1 red pepper - Jullien
- 1 onion - sliced thinly
- 2 green/spring onions - sliced thinly
- I carrot - shreaded
- 1 cup - white sugar
- 1 cup - canola oil
- 2 teaspoon - salt | - Julliene all vegatables and put into bowl.
-
- Bring to boil: Vinigar, Oil, sugar and salt
-
- POUR over vegetables.. DO NOT STIR
-
- Allow to cool well, the stir well and then refridgerate overnight.
-
- This should keep in the fridge for about a week. | |
Pancakes | - 1 1/2 c. flour
- 2 Tbsp. sugar
- 1 Tbsp. baking powder
- dash of salt
- 3 eggs or equivalent egg substitute
- 3/4 c. skim milk
- 1 c. applesauce | - Combine all ingredients and mix well.
- Fry on hot griddle. Makes 8 medium size pancakes. | |
Broccoli Casserole | - 1 pkg. frozen chopped broccoli
- 1/2 can cream of mushroom soup
- 1/4 c. mayonnaise
- 1 egg
- 1 Tbsp. chopped onion
- 1/2 c. grated Cheddar cheese | - Cook broccoli
- 8 minutes in boiling water.
- Drain.
- Mix all ingredients
- together
- (reserve
- a little cheese for top). Put in casserole. Top with cheese and saltine cracker crumbs. Bake at 400° for 20 minutes. | |
Creme Fraiche Biscuits (Cajun/Creole for ZWT-9) | - 4 cups all-purpose flour (plus more for dusting)
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 1 teaspoon sugar
- 12 lb unsalted butter (2 sticks, cold & cut into 16 tbsp)
- 1 14 cups heavy cream
- 12 cup creme fraiche
- 1 large egg | - Preheat oven to 400F - In a lrg bowl, whisk the flour w/the baking powder, salt & sugar.
- Cut in the butter until the dough is roughly the size of peas.
- Make a well in the center.
- In a sml bowl, whisk the heavy cream w/the creme fraiche & egg.
- Pour into the well & stir w/a fork until evenly moistened.
- Turn the dough out onto a lightly-floured work surface & gently knead 2-3 times until it holds together.
- Roll out the dough 1-in thick.
- Using a 2 1/4-in rd cookie cutter, stamp out the biscuits as close together as possible.
- Gently press the scraps together & stamp out more biscuits.
- Transfer to baking sheets & chill until firm (about 30 min).
- Bake the biscuits for 18 min (or until golden on top).
- Serve warm from the oven or at room temperature. | |
Stove-Top Smoked Shrimp | - 1/2 cup finely ground hickory chips
- 3 lbs large raw shrimp (I like mine peeled and cleaned first)
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1/4 teaspoon cajun spices (optional) | - Place wood chips into center stove-top smoking pan.
- Insert drip pan and food rack.
- Toss shrimp with remaining ingredients.
- Arrange shrimp on food rack; cover with smoker lid.
- Cook shrimp over medium heat 10 minutes or just until shrimp turn pick. | |
Sultana Raita-Tini | - 2 cucumbers, halved, seeded and diced
- 2 cups nonfat plain yogurt
- 1/4 cup sultanas, plumped in ouzo and water and drained
- 1/2 teaspoon ras el hanout
- 1/2 cup crumbled feta cheese, dried
- 1/2 cup diced red onion
- 3 teaspoons finely chopped fresh mint
- 1 teaspoon chopped fresh cilantro (reserve sprigs for garnish)
- 3 scallions chopped, green part only
- 1 jalapeno, diced
- Kalamata olives, pitted (for garnish)
- Green olives, pitted (for garnish)
- Red onion, chunks (for garnish) | - Mix together all the ingredients and refrigerate.
-
- To serve, fill martini glass with raita. Garnish with cilantro and olive/onion/olive skewer. | |
Apple Crisp | - 4 c. apples (about 4 medium), unpeeled or peeled
- 3/4 c. self-rising flour
- 3/4 c. packed brown sugar
- 1/2 c. quick cooking or regular oats
- 1/3 c. walnuts
- 1 1/2 tsp. ground cinnamon
- 1/2 c. (1 stick) margarine or butter, softened | - Heat oven to 375°.
- Spread apples in ungreased 8-inch square pan.
- Mix other ingredients with fork and sprinkle over apples. Bake about 30 minutes or until topping is golden brown and apples are tender. | |
Cranberry Gelatin Salad | - 1/2 lb. cranberries, washed, drained and chopped
- 1 pkg. lemon Jell-O
- 1/2 c. chopped nuts
- 1/2 c. halved red grapes
- few drops red food coloring
- 1 1/4 c. sugar
- 1 orange and rind
- 1 c. hot water
- 1/2 c. celery, chopped | - Mix Jell-O with hot water and blend.
- Blend in sugar.
- Pour into mold and refrigerate for 1/2 hour.
- Add remaining ingredients.
- Refrigerate until firm.
- Unmold prior to serving. This may also be served with whipped cream. | |
Hot French Baked Potatoes | - about 12 small new potatoes or red potatoes
- 1 Tbsp. vegetable oil
- 1/2 c. olive or vegetable oil
- 6 Tbsp. red wine vinegar
- 1 tsp. Dijon mustard
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 c. chopped parsley
- 1/4 c. finely sliced green onions | - Rub each potato thoroughly with the 1 tablespoon oil.
- Bake until done.
- While potatoes cook, whisk remaining ingredients in small bowl until well blended.
- Arrange cooked potatoes on platter or plate with rim.
- Potatoes must touch bottom.
- Make single layer only.
- Open each potato by plunging a fork in and twisting.
- Pour dressing over all and serve.
- Makes 6 servings. | |
Chocolate Eclair Cake | - 8 oz. container Cool Whip
- 3 1/2 c. milk
- 3 boxes (3.9 oz.) vanilla instant pudding
- 1 box graham crackers
- 1 container chocolate icing | - Mix milk with pudding.
- Then add Cool Whip.
- Stir until smooth.
- Use a 9 x 13-inch pan.
- Layer the bottom of pan with graham crackers.
- Pour half of pudding on graham crackers and then put another layer of graham crackers.
- Pour the rest of mixture on these.
- Put last layer of graham crackers on.
- Heat chocolate icing for 30 seconds in microwave, then ice the top of graham crackers.
- Refrigerate. | |
Blueberry Cheese Pie | - 1 (3 oz.) pkg. cream cheese
- 1/2 c. powdered sugar
- 1/2 tsp. vanilla
- 1 c. heavy cream
- 1 (No. 2) can blueberry pie mix
- 3 Tbsp. lemon juice
- 1 baked pie shell | - Blend softened cream cheese, sugar and vanilla together until light and fluffy.
- Beat heavy cream (best in chilled bowl and beaters) until whipped.
- Fold in whipped cream.
- Spoon mixture into cooked pie shell.
- Put in refrigerator to chill for at least 1 hour. | |
Linguica In A Blanket | - 2 (8 oz.) pkg. crescent dinner rolls
- 1 pkg. linguica, cut into 2-inch pieces | - Heat oven to 375°.
- Separate dough into 8 triangles.
- Cut each triangle lengthwise into thirds.
- Place linguica on shortest side of each triangle.
- Roll up, starting at shortest side and rolling to opposite point.
- Place on ungreased cookie sheets.
- Bake at 375° for 12 to 15 minutes or until golden brown.
- Serve warm. | |
Potato Pancakes (Placki Kartoflane) | - 8 large grated potatoes
- 1 large grated onion
- 2 eggs
- 2 tablespoons flour
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste | - Grate potatoes, and onion together in large bowl. Add salt,pepper,eggs,onion and enough flour to hold together. Add oil to frying pan, on med high heat. Drop mixture by tablespoon into pan and fry until well done and turn once.Drain on paper towel, and serve with dollop of sour cream on top | |
More Sourdough Starter | - 1 cup water
- 1 cup sugar
- 1/2 cup potatoes flakes | - Mix the ingredients.
- Cover loosely and leave in a warm place, such as on top of a water heater, for 3 or 4 days.
- If the mixture starts to smell yeasty prior to 3 or 4 days, or is ready.
- Go ahead and feed it and start making bread.
- See the feeding directions below. | |
Fruit And Cabbage Salad | - 2 oranges, pared and sectioned
- 2 apples, chopped
- 2 c. shredded cabbage (about 1/4 medium head)
- 1 c. seedless green grapes
- 1/2 c. whipping cream
- 1 Tbsp. sugar
- 1 Tbsp. lemon juice
- 1/4 tsp. salt
- 1/2 c. mayonnaise or salad dressing | - Place oranges, apples, cabbage and grapes in bowl. Beat whipping cream in chilled bowl until stiff. Fold whipped cream, sugar, lemon juice and salt into mayonnaise. Stir into fruit mixture. | |
Camping Pasta With Clam Sauce | - 1 (16 ounce) package linguine pasta
- 1 1/2 tablespoons dried minced onion
- 1 tablespoon seafood seasoning (such as Old Bay(R))
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 pinch garlic powder, or to taste
- 1 pinch red pepper flakes
- salt and ground black pepper to taste
- 2 tablespoons olive oil
- 2 (6.5 ounce) cans chopped clams with juice
- 1 (8 ounce) can sliced mushrooms, drained
- 2 teaspoons dried parsley | - Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
- Combine minced onion, seafood seasoning, oregano, basil, garlic powder, red pepper flakes, salt, and pepper in a bowl.
- Heat olive oil in a saucepan over medium-high heat. Add onion mixture; cook, stirring constantly, until fragrant, about 1 minute. Stir in mushrooms to coat with onion mixture. Add clams with juice. Bring to a simmer; reduce heat and simmer until flavors combine, about 5 minutes.
- Toss clam sauce with pasta in a large bowl. Top with dried parsley. | |
Lemon Lovers White Chocolate Cake | - 6 ounces white chocolate, coarsley chopped
- 1 (18 1/4 ounce) package white cake mix
- 23 cup water
- 13 cup vegetable oil
- 3 large eggs
- 2 egg whites
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon zest
- 1 (10 ounce) jar lemon curd
- 1 (8 ounce) can lemon frosting
- 1 (3 ounce) package cream cheese, softened | - Preheat oven to 350 degrees, Grease and flour 2 9 inch round cake pans.
- Melt white chocolate in microwave for about 1 minute.
- Stir until smooth.
- Beat together cake mix, water, vegetable oil, eggs and egg whites, lemon juice and zest.
- Pour in the white chocolate.
- Beat on medium 1 minute and then on high for about 2 minutes, until well combined.
- Pour evenly into prepared pans and bake for 28 to 32 minutes or until cake springs back when lightly touched.
- Cool in pans for 10 minutes and then remove to wire rack to cool completely.
- For Frosting: Beat together can of lemon frosting with cream cheese until light and creamy.
- To Assemble: Place 1 layer of cake on serving platter and spread with half of lemon curd.
- Top with 2nd layer and frost top and sides with lemon cream cheese frosting.
- Drop teaspoonfulls of remaining lemon curd ontop of frosted cake and swirl with knife. | |
Sundried Tomatoes Vinagrette | - 4 ounces sun-dried tomatoes packed in oil
- 34 cup olive oil
- 1 cup fresh basil, minced
- 12 cup green onion, chopped
- salt and pepper, to taste | - Place all ingredents in blend.
- add salt and pepper to taste.
- Blend until creamy.
- Serve over green salad, garden fresh vegitables or other salad of your choice. | |
Panoche | - 1/2 sq. unsweetened chocolate, grated
- 3 c. firmly packed dark brown sugar
- 1 c. cream or evaporated milk
- 1 Tbsp. butter
- 1 tsp. vanilla
- 1 1/2 c. chopped nuts | - Combine first three ingredients in saucepan.
- Bring to a boil. Add butter and cook, stirring occasionally until 238° (soft ball stage).
- Remove from heat.
- Add extract and nuts.
- Beat until candy begins to thicken.
- Turn into buttered 9 x 9-inch pan.
- Cut into squares.
- Makes 24 squares. | |
Quesadillas Huevos Rancheros | - 4 6-inch corn tortillas
- Grated Monterey Jack cheese
- 3 sliced hard-cooked eggs
- Salsa | - Lay tortillas on a cookie sheet. Place in a 325° F oven for 10 minutes. Remove from oven and top 2 of the tortillas with grated Monterey Jack cheese and hard-cooked eggs. Top with the other tortillas. Bake until the cheese melts, about 5 minutes. Cut into wedges and decorate with spoonfuls of salsa. | |
Cinnamon Raisin Muffins | - 1 1/4 c. flour
- 1/2 c. cream of wheat
- 1 Tbsp. baking powder
- 2 tsp. cinnamon
- 1 c. milk (can use skimmed)
- 1 egg, lightly beaten
- 2 Tbsp. melted oleo
- 1 tsp. vanilla
- 1 c. raisins
- 2 Tbsp. fruit juice (any flavor)
- 1/2 c. sugar | - In a medium bowl combine flour, cream of wheat, 1/4 cup sugar, baking powder and cinnamon.
- Set aside.
- In a small bowl combine milk, egg, oleo and vanilla.
- Stir into dry ingredients until moistened.
- Stir in raisins.
- Spoon mixture into a greased muffin pan.
- Makes 12.
- Bake at 400° for 18 to 20 minutes.
- Remove from pan; brush tops with fruit juice and roll in remainder of sugar. Good without sugar also. | |
HEART VEIN OPENING RECIPE... | - 1 cup LEMON JUICE
- 1 cup GINGER ROOT JUICE
- 1 cup GARLIC JUICE
- 1 cup APPLE CIDER VINEGAR
- 3 cup NATURAL HONEY | - MIX ALL ABOVE AND SIMMER ON LOW HEAT FOR ABOUT 60 MINUTES OR UNTIL SOLUTION REDUCES TO 3 CUPS.THEN REMOVE SOLUTION TO COOL DOWN .ONCE SOLUTION HAS COOL MIX IT WITH 3 CUPS OF HONEY IN A JAR ....DRINK ONE TABLE SPOON DAILY BEFORE BREAKFAST...YOUR VEIN BLOCKAGE SHOULD OPEN IN MOST CASES...ENJOY YOUR DRINK,TASTE GOOD TOO... | |
Thai Southern Chicken | - 4 pounds chicken whole, spatchcocked and thoroughly pricked with a fork
- 4 large garlic cloves peeled
- 1 1/2 teaspoons white peppercorns whole
- 2 each cilantro root or 1/4 cup of finely-chopped cilantro stems
- 1 tablespoon turmeric
- 1 tablespoon fish sauce Thai, or 2 tablespoons light soy sauce
- 1/4 cup brown sugar packed | - In a food processor, blend everything but the chicken together to form a paste.
- Thoroughly rub the chicken with the marinade, going underneath the skin where possible.
- Let the chicken marinate in a covered bowl, chilled, for 2 hours (up to overnight).
- Grill on low coals until the skin is charred and the thighs release clear juices when punctured. | |
Nauvoo Gingerbread Cookies | - 1 cup white sugar
- 1 cup molasses
- 3/4 cup lard
- 1/2 cup hot water
- 2 eggs
- 6 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons ground ginger | - In a large bowl, mix together the sugar, molasses, lard, and hot water until smooth. Stir in eggs. Combine the flour, baking soda, salt, cinnamon and ginger; stir into the batter to make a soft dough. Add more flour if needed. Cover the bowl and refrigerate dough for at least 1 hour, or until firm.
- Preheat the oven to 350 degrees F (175 degrees C). Roll out the dough to 1/4 inch thickness on a floured surface. Cut into desired shapes using cookie cutters. Place cookies onto ungreased baking sheets.
- Bake for 10 minutes in the preheated oven, or until cookies appear dry in the center. | |
Green Bean Casserole | - 1 1/2 lb fresh green beans, trimmed and cut.
- 1 can (10 3/4 oz) cream of mushroom soup.
- 3/4 cup whole milk
- 1 tsp soy sauce
- 1 tsp Worchestershire sauce
- 1 tsp Tabasco sauce (or other pepper sauce)
- freshly ground black pepper to taste
- 2 cups French's French fried onions
- 1 large onion sliced
- 3 cloves garlic finely chopped
- 3 red chilies chopped | - 1. Blanch green beans in salted boiling water for 5 minutes.
- 2. Fry onion, garlic, and chilies in olive oil until lightly golden.
- 3. Turn the heat off of the onion mixture. Add mushroom soup, milk, soy sauce, Worchestershire sauce, Tabasco, and black pepper. Mix well.
- 4. Fold the beans into the onion mixture.
- 5. In a greased casserole dish, spread half of the green bean mixture. Sprinkle with half of the french fried onions. Layer the remaining green beans into the casserole.
- 6. Bake in 350 deg F oven for 40 minutes uncovered.
- 7. Sprinkle remaining french fried onions on top and bake for another 10-15 minutes.
- 8. Remove from oven and allow to rest for 10 minutes before serving. | |
Potato Salad | - 7 c. potatoes
- 6 hard-boiled eggs
- 1/2 c. chopped onion
- 1 c. chopped celery
- 1 c. shredded carrots
- 1 1/2 c. mayonnaise
- 2 Tbsp. vinegar
- 2 tsp. salt
- 1 c. sugar
- 1/4 c. milk | - Boil potatoes.
- Have very cool, then shred.
- Add onion, celery and carrots.
- Mix rest of ingredients for dressing.
- Then fold into potato mixture.
- Chopped ham may be added. | |
Marinated Pasta Salad | - 1 lb tri-color spiral pasta
- 1 pint grape tomatoes, halved
- 1 (2 1/4 ounce) can black olives, sliced
- 1/2 red onion, diced
- 1 (14 ounce) can marinated artichoke hearts, diced
- 1/2 lb fresh mozzarella cheese, cheesecubed
- 2 bell peppers, cut into small strips (1 red and 1 yellow)
- 0.5 (3 1/2 ounce) package pepperoni
- Dressing
- 3/4 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 1 1/2 teaspoons salt
- fresh ground pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley | - Cook pasta according to package directions. Drain and rinse. Meanwhile, in a small bowl combine all dressing ingredients and chill. In a large bowl, combine all other ingredients. Pour dressing over the top and mix slightly, refrigerate at least one hour or overnight.
- If necessary, add another T of oil, few splashes of vinegar and a pinch of salt before serving. | |
Rice Casserole | - 1 c. uncooked rice
- 1 can water chestnuts, sliced
- 1 can French onion soup
- 2/3 can water
- 1 jar mushrooms, sliced
- 3/4 stick margarine
- 1 c. peas (optional) | - Melt margarine in casserole dish.
- Add all ingredients except peas, cover and bake in a 350° oven for one hour.
- Add peas, if desire leave in oven for another five minutes; then serve. | |
Stuffed Deviled Crabs | - 1 c. white sauce
- 1 egg
- 1/2 c. cracker meal
- 1 tsp. Mexene seasoning
- 1 c. crabmeat
- 1 green pepper, chopped
- 1/2 tsp. salt
- 6 crab shells
- 2 Tbsp. tomato catsup | - To white sauce, add beaten egg, catsup, salt, green pepper and Mexene; mix with crabmeat.
- Pack mixture into crab shells; sprinkle with cracker meal.
- Garnish with Mexene seasoning and bake until crumbs are brown. | |
Tuscan Grilled Chicken With Warm Gorgonzola Sauce | - 8 boneless skinless chicken breasts
- 1 (16 ounce) box Swanson chicken broth
- 3/4 cup heavy whipping cream
- 1/3 cup crumbled gorgonzola
- 2 garlic cloves, minced
- 1 teaspoon ground black pepper
- 1/4 cup sun-dried tomato packed in oil, drained
- 1/4 cup capers, drained | - Preheat grill to medium-high heat (350° to 400°). Spray grill rack with nonstick nonflammable cooking spray.
- Grill chicken, covered with grill lid, for about 7 to 10 minutes per side, or until cooked through. Set aside, and keep warm.
- In a medium saucepan, add chicken broth, and cook over high heat until reduced by half. Stir in cream; reduce heat to medium, and cook, stirring frequently, until mixture is reduced by one-third. Add Gorgonzola, garlic, and pepper. Stir until cheese melts and sauce is creamy. Stir in sun-dried tomatoes.
- Serve chicken with desired amount of Gorgonzola sauce and capers.
- Makes 8 servings. | |
Candied Walnut Wedge | - 3 tablespoons unsalted butter, plus more to butter pan
- 1 1/4 cups coarsely chopped walnuts
- 1 1/2 cups walnut halves
- 1/2 vanilla bean
- 3 tablespoons brown sugar
- 3 tablespoons granulated sugar
- 2 tablespoons dark rum
- 6 tablespoons light corn syrup
- 1 extra-large egg yolk
- 1 extra-large egg | - Preheat the oven to 375F.
- Butter the bottom and sides of a 9-inch springform pan, and line the bottom with parchment paper.
- Close the latch, and place the pan on a large sheet of aluminum foil.
- Fold the foil up around the sides of the pan to prevent the filling from leaking out while the walnut wedge bakes.
- Place the pan on a baking sheet.
- Toast the chopped walnuts and walnut halves separately on a baking sheet, about 8 minutes, until theyve browned slightly and smell nutty.
- Place 3 tablespoons butter in a small saute pan.
- Split the vanilla bean lengthwise, and use a paring knife to scrape out the pulp and seeds onto the butter.
- To make sure not to lose any of the precious seeds, run your vanilla-coated knife through the butter.
- Add the vanilla pod to the pan, and cook the butter and vanilla over medium heat, swirling the pan a few times, until the butter browns and smells nutty.
- In a stand mixer fitted with the whisk attachment, beat the sugars, rum, and corn syrup at medium speed 4 to 5 minutes.
- Add the warm brown butter, and mix another 2 to 3 minutes to incorporate.
- Add the egg and yolk, and continue to mix at medium speed another minute or two.
- Spread the chopped walnuts in an even layer in the prepared pan.
- Place the walnut halves in concentric circles over the chopped walnuts.
- Pour the filling evenly over the nuts, and bake about 40 minutes, until the nuts are caramel-colored and the filling is set.
- Let cool about 30 minutes.
- Remove from the pan, and cut into wedges. | |
Classic Crisco Crust(10-Inch Double Crust) | - 2 2/3 c. all-purpose flour
- 1 tsp. salt
- 1 c. Crisco shortening
- 7 to 8 Tbsp. cold water | - Combine flour and salt in bowl.
- Cut in Crisco with pastry blender until all flour is blended in to form pea-size chunks. Sprinkle water 1 tablespoon at a time.
- Toss lightly with fork until dough will form a ball.
- Divide dough in half.
- Roll each crust separately.
- Press dough ball between hands to form a 5 to 6-inch "pancake".
- Flour rolling surface and pin lightly.
- Roll dough into circle.
- Trim 1 inch larger than upside-down pie plate. Loosen dough carefully.
- Fold in quarters.
- Unfold and press into pie plate.
- Trim edge even with pie plate.
- Moisten pastry edge with water.
- Add desired filling to unbaked pie shell.
- Roll top crust same as bottom and place on top of filled pie.
- Trim 1/2 inch beyond edge of pie plate.
- Fold top edge under bottom crust and flute.
- Cut slits in top crust or prick with fork.
- Bake according to filling recipe. | |
Granola Bars | - 4 c. regular oats, uncooked
- 2/3 c. butter or margarine, melted
- 1/2 c. firmly packed brown sugar
- 1/3 c. honey
- 1 egg, slightly beaten
- 1/2 tsp. salt
- 1/2 tsp. vanilla extract
- 1 c. chopped pecans
- 1 c. raisins | - Place oats in ungreased 15 x 10 x 1-inch jelly roll pan. Bake at
- 350°
- for
- 15 minutes, stirring at 5 minute intervals; set aside.
- Combine
- remaining
- ingredients; add oats, and mix well. Spread
- mixture
- evenly
- into
- lightly greased jellyroll pan. Bake
- at
- 350°
- for
- 25 minutes.
- Cool completely and cut into bars.
- Yields about 5 dozen bars. | |
Randy's Fajita Marinade | - 2 ounces silver tequila, the cheap stuff
- 2 tablespoons olive oil
- 2 limes, juice of
- 1 -2 serrano chili, minced
- 4 garlic cloves, minced
- 12 small white onion, minced
- 2 tablespoons alton brown's homemade chili powder, below
- 12 teaspoon salt | - Mix all ingredients, marinate 1 to 2 pounds of unsliced skirt steak 8 hours in marinade before grilling it along with colored bell peppers, poblano chiles, and white onion halves.
- Let meat rest several minutes before slicing thinly against the grain.
- Serve sliced meat and vegetables on warm flour tortillas with sides of salsa, guacamole, pinto beans, and Recipe #461278.
- Alton Brown's homemade chili powder: We substitute ground chipotle for the smoked paprika in that recipe.
- Recipe #225751. | |
White Bean and Avocado Sandwich/Dip | - 1 can (15 Oz. Size) Great Northern Beans, Rinsed And Drained
- 1 can (15 Oz. Size) Chickpeas (Garbanzo Beans), Rinsed And Drained
- 2 Ripe Avocados, Pitted
- 3/4 cups Finely Diced Red Onion
- 2 teaspoons Apple Cider Vinegar
- 2- 1/2 Tablespoons Lemon Juice
- 18 teaspoons Freshly Ground Black Pepper
- 1 teaspoon Dried Mustard
- 1 teaspoon Ground Sea Salt
- 1/2 teaspoons Olive Oil
- Favorite Multigrain Bread, For Sandwiches | - In a large bowl, combine white beans, chickpeas and avocados.
- Mash with potato masher.
- It should be mashed well but still chunky.
- Add the rest of ingredients and stir with a large spoon until blended.
- Spread onto sandwich bread and top with ingredients of choice (tomato, sprouts, etc.).
- You can also use this as a dip.
- Best served immediately. | |
Spicy Chicken Lettuce Wraps | ['2 Tbsp. soy sauce', '1 Tbsp. dark brown sugar', '1 tsp. fish sauce', '1 Tbsp. sambal oelek or Sriracha, plus more for serving', '2 Tbsp. vegetable oil', '3 scallions, white and pale green parts only, thinly sliced', '2 garlic cloves, finely chopped', '1 lb. ground chicken', 'Kosher salt', 'Bibb lettuce leaves', 'lime wedges', 'and tender herbs (for serving)'] | Mix soy sauce, sambal oelek, brown sugar, and fish sauce in a small bowl; set aside.
Heat oil in a skillet over medium. Add scallions and garlic and cook, stirring occasionally, until softened (a little color is okay), about 3 minutes. Add chicken and lightly season with salt. Cook, breaking up with a wooden spoon and tossing occasionally, until chicken is cooked through, 5–7 minutes. Add reserved soy sauce mixture and cook, tossing occasionally, until liquid is almost completely reduced, about 2 minutes.
Serve chicken mixture with lettuce, herbs, lime wedges, and more sambal oelek for making lettuce wraps. | |
Pan De Lote | - 1 c. Bisquick
- 1 egg
- 1/2 c. milk
- 2 Tbsp. sugar
- 2 Tbsp. margarine, melted
- 1 (8 oz.) can creamed corn
- 1 (4 oz.) can chopped green chilies
- 1/2 lb. Monterey Jack cheese, grated | - Mix together Bisquick, egg, milk, sugar, margarine and corn. Pour 1/2 of the mixture into a greased 2-quart casserole.
- Top with chilies and cheese.
- Pour remaining batter over top.
- Bake 35 minutes at 400°.
- Great with chili or fried catfish. |
Subsets and Splits