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Easy Chicken And Noodles | - 3 c. bite-sized cooked chicken or turkey
- 1 can mushroom soup
- 1 can celery soup
- 1 can chicken broth
- 1 pkg. onion soup mix (dry)
- 1 pkg. Reams frozen noodles or make your own with recipe in pasta | - Cook noodles half time suggested on package in water, then drain.
- Mix all ingredients in large bowl and add noodles.
- Pour in greased casserole and bake 1 hour in 350° oven covered. | |
Octopus, Avocado, and Tomato Salad with Cilantro | - 150 grams Octopus
- 1 medium Tomato
- 1 Avocado
- 1/2 bunch plus Cilantro
- 8 Cashew nuts
- 2 tsp Fish sauce
- 2 tbsp Lemon juice
- 1/2 tsp Chicken stock granules
- 1 Salt, black pepper | - Cut the octopus and tomato into bite-sized pieces.
- Cut the cilantro into 3-4 cm lengths.
- Cut the avocado in half lengthwise, and remove the pit using the edge of a knife.
- Scoop out into bite-sized pieces using a spoon.
- Mix the ingredients well.
- Chop the cashew nut into 2-3 pieces.
- Add the Step 1 and 2 ingredients into a bowl, and mix in the Step 3 dressing.
- Add Step 4 as well, and adjust the taste with the ingredients.
- Serve in a bowl and it's done. | |
Persimmon Poundcake | - 3 Persimmons
- 6 tbsp Sugar
- 1 tbsp Margarine
- 3 tbsp Rum
- 110 grams Cake flour
- 1/3 tsp Baking powder
- 80 grams Margarine
- 2 Eggs
- 1 (Sugar to use if you have hard persimmons)
- 4 portions Coffee creamer
- 1 Vanilla extract
- 10 to 15 Almonds
- 2 tbsp Raisins (optional)
- 1 - optional Almonds, sliced almonds, pumpkin seeds etc. | - Peel the persimmons and cut up roughly.
- Coarsely chop up the almonds.
- Separate the eggs.
- Sift the cake flour and baking powder together.
- Put the sugar in a pan and heat until it's caramelized.
- Add the persimmons (here I used ripe and soft ones).
- The caramel will harden for a short while, but as you keep simmering it will melt.
- When the persimmons are cooked through turn off the heat.
- Add the margarine and rum, mix in and leave to cool.
- Cream the margarine for the batter well in a bowl using a whisk.
- If you have firm persimmons add 2 teaspoons of sugar to the margarine.
- Add the egg yolks one at a time, mixing well between additions.
- Change from a whisk to a spatula.
- Mix the sifted flour in well using a cutting motion.
- Add the persimmons cooked in caramel from Step 2 as well as the raisins, almonds, vanilla essence and coffee creamer, and mix.
- Make a meringue with the 2 egg whites (whip until stiff peaks form).
- Mix half of the meringue into the Step 6 batter using a spatula and scooping it up from the bottom so as not to eliminate all the air bubbles.
- Fold in the rest of the meringue in the same way.
- Pour the batter into a parchment paper lined poundcake tin and bake in a 170C oven for 25 minutes, then at 160C for about 10 minutes while checking the cake for doneness.
- When the cake has risen nicely and is golden brown on top, it is done.
- It has a moist, dense texture.
- It's so delicious, and you can scarcely believe it has persimmon in it. | |
Energy Breakfast Loaf | - 2 cups oats
- 1 cup all-purpose flour
- 1/3 cup brown sugar
- 3 tablespoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 cups milk
- 1/2 cup unsweetened applesauce
- 6 tablespoons honey
- 1/4 cup peanut butter
- 1 tablespoon vanilla extract
- 2 eggs, beaten
- 3 ripe bananas, mashed
- 1/4 cup milk chocolate chips
- 1/4 cup semisweet chocolate chips
- 1 teaspoon all-purpose flour, or as needed | - Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking pan.
- Combine oats, 1 cup flour, brown sugar, cinnamon, salt, and baking powder together in a bowl. Beat milk, applesauce, honey, peanut butter, and vanilla extract together in a large bowl until smooth; add eggs and mix well. Mix oats mixture into milk mixture until batter is just combined; stir in bananas. Pour 1/2 of the batter into the prepared baking pan.
- Bake in the preheated oven until partially cooked, about 5 minutes. Remove pan from oven and cool completely.
- Mix milk chocolate chips, semisweet chocolate chips, and 1 teaspoon flour together in a bowl until chips are coated in flour, adding more flour if needed. Spread coated chips over the cooled loaf and top with remaining batter.
- Bake in the oven until loaf is cooked through and lightly browned on top, 35 to 45 minutes. | |
Curried Lentil Dip | - 1 can coconut milk
- 1 1/2 cups dried red lentils (rinsed)
- 1 onion, large, minced
- 1 tablespoon garlic, minced
- 1 pinch salt, plus more to taste
- 1 tablespoon minced fresh ginger
- 1 1/2 cups chicken stock
- 1 tablespoon olive oil
- 1/2 teaspoon each ground cumin, turmeric, cumin, and black pepper
- 2 teaspoons garam masala
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground cinnamon
- 3 bay leaves
- 3 tablespoons chopped cilantro
- Sweet Potato Chips (optional) | - Place can of coconut milk in freezer 20 minutes before starting to cook. Open can and remove solidified coconut butter from the top to use in sauteing. Reserve the rest of the coconut milk.
- In a sieve rinse lentils and drain.
- In a 2-quart heavy saucepan cook onion, garlic, and a couple pinches of salt in 2 tablespoons coconut milk fat over moderate heat, stirring, until golden.
- Add ginger and cook, stirring, 1 minute.
- Add lentils, coconut milk, chicken stock and 1 1/2 cups water and gently boil, uncovered, until lentils fall apart, about 20 minutes.
- While lentils are cooking, take a small heavy skillet and heat the olive oil over moderate heat until hot but not smoking and cook cumin, stirring, until a shade darker, about 30 seconds.
- Add garam masala and other remaining spices and cook, stirring, until fragrant, 15 to 30 seconds. Stir hot spice oil into lentils.
- Let curry stand, covered, 5 minutes to allow flavors to develop. Stir in cilantro and add salt to taste.
- Serve with either sweet potato chips or as a side dish. | |
Imu-Style Squirrelfish with Passion Fruit | - 2 squirrelfish, (red snapper may be substituted) left whole and dressed
- 2 passion fruit, halved
- 2 lemons, halved
- Kosher salt
- Ti leaves, this leaves are native to the Hawaiian Islands (aluminum foil may be substituted to wrap the fish)
- Imu fire pit (or your outdoor grill may be substituted) | - First start the fire and place lava rocks on the fire (or start your outdoor grill).
- Let the rocks get hot while you prepare the fish.
- To prepare the fish, half a passion fruit into the belly of the fish.
- Then squeeze half a lemon on the inside, and outside of the fish.
- Sprinkle the salt on the outside and inside of the fish to your liking.
- Wrap each fish in the ti leaves.
- To prepare the imu, lay 2 wet sheets of burlap on the rocks.
- This creates the steam in which the fish is cooked.
- Lay ti leaves on top of the burlap to create a bed for the fish wraps.
- Lay the wrapped fish on the ti leaves and cover with a layer of thick plastic.
- Then cover the plastic with sand to trap the steam in.
- If your are using an outdoor grill, wrap the fish in aluminum foil to make a packet.
- Place fish on outdoor grill and pull down lid to cover.
- The fish should be cooked in 15 to 20 minutes depending on the size and temperature of the makeshift oven or your outdoor grill.
- To uncover, push away sand and pull back the plastic sheet, be careful of rising steam that will rise.
- Then pull out the wrapped fish, open and serve. | |
Turkey Quesadilla | - 2 flour tortillas (6 inch)
- 1 Tbsp. salsa
- 2 slices OSCAR MAYER Deli Fresh Smoked Turkey Breast
- 1 KRAFT 2% Milk Singles | - Spread 1 tortilla with salsa.
- Cover with turkey and 2% Milk Singles; top with remaining tortilla.
- Place quesadilla in heated skillet.
- Cook 1 min.
- on each side or until crisp and golden brown on both sides. | |
Special Meat Loaf | - 1 1/2 lb. hamburger
- 1 medium onion, diced
- 1 egg
- 1 c. shredded cheese
- 1/2 c. sour cream
- 1 can tomato soup
- 1 c. crackers
- salt and pepper (dash) | - Mix all ingredients together.
- Bake at 350° for 1 to 1 1/2 hours. | |
Light Hollandaise Sauce | - 1 Tablespoon Butter
- 2 teaspoons Olive Oil
- 2 whole Egg Yolks
- 1 Tablespoon Lemon Juice
- 1/4 teaspoons Lemon Zest
- 1/8 teaspoons Paprika
- 1/8 teaspoons Salt
- 2 pinches Black Pepper
- 1/4 cups Water
- 1/4 cups Sour Cream
- 1/4 cups Fresh Chives | - 1. In an uncoated pan, melt butter while continuously beating together with olive oil and egg yolks. You'll end up with a thick, yellow sauce. To do this, I borrowed a tiny whisk from my son's kitchen toy set and it work perfectly. I'm pretty sure they sell them at kitchen supply stores for adult use, too.
- 2. Beat in lemon juice, lemon zest, paprika, salt, and pepper.
- 3. Add water to pan and bring to a gentle simmer while continuously beating. Once you have reached a simmer, remove sauce from heat.
- 4. Once sauce has stopped simmering, whisk sour cream into mixture until evenly combined and there are no lumps. Garnish with fresh chives. | |
Super Easy Barbecue Sauce | - 1 c. catsup
- 1/2 c. chopped onion
- 2 Tbsp. brown sugar
- 3/4 tsp. liquid smoke
- 6 to 8 drops hot pepper sauce
- 1 c. water
- 1/4 c. cider vinegar
- 1 tsp. paprika
- 1/4 tsp. celery seed | - Combine ingredients in saucepan.
- Bring to simmering stage and simmer, about 15 minutes to blend flavors and thicken slightly. | |
Baked Beans | - 2 (10 1/2 oz.) cans baked beans
- 1/2 c. brown sugar
- 1 tsp. instant coffee
- 1 tsp. dry mustard
- 1 onion, thinly sliced
- 3/4 c. catsup
- dash of cinnamon
- dash of nutmeg
- 4 strips lean bacon | - Mix all ingredients, except bacon, together.
- Put in baking dish.
- Lay strips of bacon on top of casserole.
- Bake at 375° for 30 to 40 minutes.
- Serves 6. | |
Chorizo y Papas Breakfast Tacos Recipe | - Vegetable oil
- 2 1/2 cups cooked, diced potatoes
- 8 ounces Spanish chorizo, in 1/4-inch slices
- 6 large eggs
- Kosher salt
- 6 corn tortillas | - Set a large nonstick skillet over medium heat and add a little oil.
- Add the cooked potatoes and saute until theyre browned and crisp, about 10 minutes.
- Add the chorizo slices and saute with the potatoes for 5 minutes; set aside.
- Grab a small nonstick skillet, add a bit of oil to the center, and break in 1 egg.
- Season with a little salt and fry until the white is set.
- Repeat with the remaining 5 eggs.
- Meanwhile, heat your tortillas (we do it directly over a gas flame till theyre puffed and a little blistered).
- Place a fried egg on each tortilla, then evenly distribute the potato-chorizo mixture on top.
- Serve immediately. | |
Brunswick Stew | - 2 lb. ground beef
- 1 (12 oz.) pkg. frozen chopped onions (Ore-Ida)
- 3 (10 oz.) cans Castleberry barbecue pork
- 4 (5 oz.) cans Swanson white chicken, cut into small pieces
- 1 (32 oz.) bottle ketchup
- 32 oz. water
- 2 (12 oz.) cans white corn
- 1/4 c. sugar
- 1 can baby limas
- 1 tsp. lemon pepper
- 1 tsp. onion salt
- 2 tsp. vinegar
- 1/2 stick margarine | - Brown ground beef. Mix all ingredients and cook on low for approximately 1 hour. | |
Black-Eyed Peas | - 1 qt. shelled fresh black-eyed peas
- 1 qt. water
- 3 ham hocks
- 1 medium onion, minced
- 1 to 1 1/2 tsp. salt
- pepper to taste | - Combine all ingredients in a 4 quart
- Dutch oven; bring to boil.
- Reduce heat; cover and simmer 1 to
- 1
- 1/2
- hours or until peas are tender (add more water as
- needed).
- Remove ham hock and take meat from bones.
- Add to peas.
- Yields
- 6
- to
- 8 servings. | |
Hormel Casserolé | - 1 (25 ounce) can hormel chili with beans or (25 ounce) can chili without beans
- 1 (28 ounce) can hormel beef tamales
- 1/3 cup chopped onion
- 1 cup cheddar cheese, shredded | - Preheat oven to 350°F.
- In a 9x13-inch baking pan, spray non-stick spray and then spread chili.
- Open can of beef tamales and remove paper from each tamale as you place on top of the chili.
- Sprinkle with onion and cheese.
- Bake 30 minutes or until hot.
- MICROWAVE DIRECTIONS:
- Spread chili in 2-quart casserole.
- Top with tamales; sprinkle with onion.
- Microwave on HIGH 4 minutes.
- Sprinkle cheese over casserole and microwave 3 minutes more or until hot.
- Cover and allow to stand 3 minutes. | |
Dinner Tonight: Shredded Romaine Salad Recipe | - 1 head of Romaine
- 4 green onions
- 1 bunch of fresh dill
- 1 lemon
- 1/2 cup olive oil
- Feta
- Salt | - Separate the romaine leaves from the heart. Wash the leaves and dry. Lay about four leaves on top of each other and thinly slice crosswise. Repeat with the other leaves until done. Toss in a large bowl.
- Thinly slice the green onions and add them to the romaine. Finely chop the dill.
- Add the juice of 1 lemon, and the oil until properly dressed. Top with crumbled feta. | |
Nana'S Christmas Bread | - 2 c. milk
- 1 c. sugar
- 2 sticks butter
- 1 tsp. salt
- 3 pkg. dry yeast, dissolved in 1/2 c. warm water
- 2 1/2 tsp. ground cardamon
- 3 beaten eggs
- 1 c. citron or candied cherries
- 1 1/2 c. golden raisins
- 4 to 5 c. flour
- 1 1/2 c. sifted powdered sugar
- 1 1/2 Tbsp. milk | - Heat milk almost to boiling.
- Stir in sugar, butter and salt. Let cool to lukewarm.
- Add yeast mixture and stir in 3 cups of flour.
- Cover and let rise for 1 hour.
- Add cardamon and eggs to mixture.
- Mix candied fruit and raisins with 1/4 cup flour and add to dough.
- Add just enough flour to make soft dough that's not sticky (about 1 cup).
- Knead on well floured board, about 6 minutes.
- Cover and let rise until light, about 30 minutes. Preheat oven to 450°.
- Grease two 9 x 5-inch loaf pans.
- Punch down dough and divide in half and place in loaf pans.
- Let rise until double in size.
- Bake 10 minutes.
- Reduce heat to 325° and bake an additional 50 minutes or until brown.
- Combine powdered sugar and milk; mix well and drizzle over cooled bread. | |
Bourbon Chocolate Cake * Recipe | - 1 pkt Chocolate cake mix, with pudding
- 3 x Large eggs
- 1/2 c. Bourbon whiskey
- 1/2 c. Water, cool
- 1/3 c. Vegetable oil
- 1 pt Whipping cream
- 1/3 c. Unsweetened cocoa pwdr
- 1/2 c. Powdered sugar
- 1 tsp Vanilla
- 1/2 c. Bourbon
- 1 c. Nuts, minced | - Butter and flour two 9" round cake pans.
- Combine cake mix, Large eggs, bourbon, cool water and vegetable oil in large bowl of mixer.
- Beat for 2 min on high speed till very light.
- Pour into pans.
- Bake at 350 for 30 min or possibly till tests done.
- Cold in pans 10 min.
- Remove.
- Cold completely.
- Split layers in half horizontally.
- Spread frosting over each cake layer.
- Sprinkle with walnuts.
- Stack layers.
- Cover sides with frosting.
- Refrigerateat least 2 hrs.
- FROSTING: In large mixing bowl, combine whipping cream, cocoa, powdered sugar and vanilla.
- Beat till stiff then mix in the bourbon. | |
Potato Chip Cookies | - 1 c. margarine or butter
- 1/2 c. sugar
- 1 tsp. vanilla
- 1/2 c. crushed potato chips
- 1/2 c. chopped pecans
- 2 c. sifted all-purpose flour | - Cream together the margarine, sugar and vanilla.
- Add crushed potato chips and pecans.
- Add flour.
- Bake at 350° until lightly browned (15 to 18 minutes). | |
Cabbage Sausage Skillet | - 1/2 cup butter or 1/2 cup margarine
- 1 small head of cabbage, chopped
- 1 small onion, chopped
- 1 lb smoked sausage, sliced into round pieces
- 1 (15 ounce) can diced tomatoes or (15 ounce) can Rotel Tomatoes | - On medium heat, add butter.
- saute's smoked sausage and onion.
- add cabbage and tomatoes.
- cook for about 30 minutes.
- serve. | |
Chili Cook Off Chili | - 2 (28 ounce) cans crushed tomatoes
- 20 ounces chili beans
- 1 green pepper
- 1 poblano pepper
- 6 garlic cloves (you can buy whole garlic or you can buy the already minced in a jar)
- 1 sweet onion
- 1 lb hot ground sausage
- 3 lbs round steaks
- 4 tablespoons Worcestershire sauce
- 2 teaspoons Tabasco sauce
- 2 tablespoons liquid smoke
- 2 tablespoons chili powder
- 1/4 teaspoon ground cayenne pepper
- 1 teaspoon ground coriander
- 2 tablespoons salt
- 1 teaspoon pepper
- 1 teaspoon cumin | - Marinate step:.
- Dice peppers and onions. Place in a large bowl. Add garlic. Chop the round steak into cubes and add to large bowl. Take the roll of sausage and break into pieces and place into the large bowl. You do not need to cook the sausage first. Add salt, pepper, liquid smoke, worchestershire sauce. Mix all ingredients in large bowl together. Cover the large bowl and let sit in the refrigerator over night.
- Cooking the chili.
- After you have marinated the mixture over night, you want to use a large skillet to start to brown the mixture. You will need to do this in batches as it will brown quicker and make it easier for you to keep stirring as you are browning. Don't be to concerned with making sure that the meat gets fully cooked as it will simmer in a pot for 3-4 hours. Do not drain your meat mixture as the juices from your meat mixture will be great flavoring for your chili. Once the meat mixture is browned you can dump it right into a large pot. Then you can add chili beans, crushed tomatoes. Add the seasonings chili powder, tabasco sauce, cumin and coriander, cayenne pepper. Stir your pot and let simmer. Simmer for 3-4 hours.
- You can top this chili with your normal chili topping or even use as a dip. Enjoy! | |
Lemon Meringue Pie | - 1 c. sugar
- 1/4 tsp. salt
- 1/4 c. flour
- 2 Tbsp. cornstarch
- 1 1/2 c. water
- 2 egg yolks
- 1 Tbsp. butter or margarine
- 1/2 c. lemon juice
- grated rind of 1 lemon | - Blend together sugar, salt, flour and cornstarch.
- Stir in water.
- Cook over low heat, stirring constantly until mixture thickens.
- Stir a little of this hot mixture into beaten egg yolks.
- Combine mixes and cook a minute longer, stirring constantly.
- Add lemon juice, rind and butter.
- Pour in baked pastry shell.
- Brown in slow oven at 325° for 14 to 20 minutes or until meringue is delicately browned. | |
Philly Beef Sandwiches | - 2 medium onions
- 2 Tbsp. margarine or butter
- 6 bulky rolls, split and toasted
- 1 lb. thinly sliced, cooked roast beef
- 12 slices processed American cheese | - Cook and stir onions in margarine until tender, about 10 minutes.
- Place bottom half of buns on ungreased cookie sheet. Top with onions and beef.
- Cut cheese slices in half.
- Place 4 halves on each sandwich.
- Broil with tops, 5 to 6-inches from heat, until cheese melts.
- Makes 6 sandwiches. | |
Gingerbread Pumpkin Waffles | - Waffles:
- 2 c. flour
- 1/4 c. sugar
- 1 t. baking powder
- 1 t. baking soda
- 3/4 t. salt
- 11/2 t. ground cinnamon
- 1 t. ground ginger
- 1/4 t. grated nutmeg
- 1/4 t. ground cloves
- 4 large eggs
- 6 T. butter, melted and cooled
- 1 c. milk
- 1/2 c. sour cream
- 3 T. unsulfured molasses
- 1/2 c. pureed pumpkin
- Buttermilk Syrup:
- 1/2 c. butter
- 1 c. buttermilk
- 2 c. sugar
- 2 T. corn syrup
- 2 t. baking soda
- Whipping Cream:
- 1 c. heavy whipping cream
- 3 T. sugar
- 1 t. vanilla
- Cinnamon for garnish | - 1. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and spices. Whisk to blend. In a medium bowl, combine the eggs, butter, milk, sour cream, molasses, and pumpkin and whisk to blend well. Add the wet ingredients to the bowl with the dry ingredients and whisk to combine until all the dry ingredients are incorporated.
-
- 2. Preheat a waffle iron. Fill waffle wells and cook according to the manufacturer's instructions. Cook until crisp and golden. Serve immediately with buttermilk syrup and whipping cream.
-
- 3. While waffles are cooking, make buttermilk syrup. In LARGE (very important) saucepan combine butter, buttermilk, sugar and corn syrup. Bring to a boil. Remove from heat and add vanilla and baking soda. Stir as fast as you can--it will foam A LOT. Pour over pancakes and enjoy.
-
- 4. For whipping cream: combine whipping cream, sugar, and vanilla in medium bowl and beat with electric hand mixer until peaks form. Put a dollop on top of your waffles and sprinkle with cinnamon. | |
Wonderful Baked Beans | - 1 medium onion, sliced
- 3 slices bacon, cut up
- 3 (16 oz.) cans pork and beans
- 1/3 c. maple-blended syrup
- 1/4 c. chili sauce
- 1 1/2 tsp. mustard | - Combine
- onion
- and bacon in skillet.
- Cook over medium heat, stirring occasionally, about 4 minutes or until bacon is crisp. Stir
- in
- beans, syrup, chili sauce and mustard.
- Heat until bubbly.
- Reduce
- the
- heat;
- simmer,
- uncovered, for 30 minutes, stirring occasionally.
- Makes 8 servings. | |
Jeera Aloo ,Potato Roast | - 4 potatoes,boiled
- 2 green chilie
- 4 tablespoons cooking oil
- 1 teaspoon cumin seeds
- 2 tablespoons coriander seeds,pounded
- 1 teaspoon roasted cumin powder
- salt to taste
- 1 teaspoon chili powder
- 1.5 teaspoons Mango powder or Lemon juice | - Peel and dice the boiled potatoes in medium size cubes.
Slit green chilies lengthwise.
- Slightly crush the whole coriander seeds
heat oil in a wide and heavy pan
- When cumin become golden then add the chopped potatoes and stir.
- Now add salt and roast for a minute.
- Serve with rice ,poori or any bread of your choice
- Note-
You can add turmeric powder if you wish.
If making for fasting then use pepper powder instead of red chili powder.
Can also serve these potatoes as a starter.
You can use lemon juice instead of mango powder /amchoor | |
Icing | - 9 egg yolks
- 1 1/2 cups sugar
- 3/4 pound (3 sticks) butter
- Juice and zest of 4 lemons | - Mix all ingredients together and cook in double boiler until thick, approximately 20 minutes.
- Allow cake to cool.
- Spread icing in between layers and on entire outside of cake. | |
Pasta Caserole | - 1-sm box macaroni
- 2-16 oz cans diced tomatoes
- 1-medium onion halved&cut in small slices
- 1/2-ts salt
- 1-ts pepper
- 1-16 oz pk of kraft singles cheese | - cook pasta & onions till tender
- then drain and return to pot
- Add tomatoes ,salt&pepper
- pour half of the pasta mixture in a 9x13 pan then layer 8 slices of the cheese, them pour rest of pasta mixture and then the 8 slices of cheese.
- put in preheated oven and bake till chesse is melted well | |
Apple-Rosemary Tarte Tatin | - 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 3/4 teaspoon kosher salt
- 3/4 cup cold, unsalted butter, cut into 1/2-inch pieces
- 2 egg yolks, beaten with 1 tablespoon of water
- 1 cup sugar
- 10 large Granny Smith apples, peeled, quartered and cored
- 2 tablespoons unsalted butter, melted
- 1 1/2 tablespoons chopped fresh rosemary | - To make the crust, place the flour, sugar and salt in a food processor and pulse just to combine.
- Add the butter and pulse until most of the butter is incorporated into the flour.
- Add the yolk mixture and pulse until mixture just begins to come together.
- Gather the dough into a ball, flatten into a disk, wrap in plastic and refrigerate.
- To make the filling, place the sugar in an 11-inch ovenproof skillet over medium-low heat.
- When the sugar begins to melt, stir until it melts completely and turns into a caramel-colored syrup.
- Remove from the heat.
- Toss the apples with the melted butter and rosemary.
- Arrange the apples in the skillet on top of the syrup in 2 layers, making concentric circles; put the first layer in core side down and the second layer core side up.
- Place over medium heat and cover the skillet.
- Cook for 5 minutes.
- Uncover and cook for 10 minutes.
- Set aside to cool.
- Preheat the oven to 350 degrees.
- Roll the dough out into a circle slightly larger than the skillet.
- Place the dough over the apples and fold in the extra dough, pressing it against the skillet to form a seal.
- Bake until the crust is lightly browned, about 30 minutes.
- Let stand for 10 minutes.
- Quickly but carefully invert the skillet over a large plate or platter.
- Serve warm with creme fraiche or vanilla ice cream. | |
Asparagus Casserole | - 2 slices toast, buttered
- 1 can asparagus, drained
- 1 can English peas, drained
- 1 can cream of mushroom soup | - First place the buttered slices of toast on bottom of a Pyrex baking dish.
- Then add, one at a time, 1/2 asparagus, 1/2 English peas and 1/2 cream of mushroom soup.
- Repeat the steps as needed to fill up the baking dish.
- Bake at 350° until lightly browned. Serves 4 to 6. | |
Beef Short Ribs With Tomatoes (Slow Cooker) | - 2 1/2 - 3 lbs boneless beef short ribs
- 1 teaspoon garlic salt
- 3 ounces sun-dried tomatoes, coarsely chopped
- 2 medium onions, coarsely chopped
- 3 medium carrots, peeled and coarsely chopped
- 2 teaspoons dried Italian seasoning, crushed
- 1 cup low sodium beef broth
- 3 cups dry egg noodles, cooked and drained | - Trim fat from ribs; cut into 3 inch pieces; sprinkle with garlic salt and set aside.
- In a 4 qt slow cooker, combine the tomatoes, onions and carrots. Place ribs over the vegetables, and sprinkle with the Italian seasoning. Add broth.
- Cover. Cook on Low for 10-11 hours or on High for 5 to 5 1/2 hours.
- Using a slotted spoon, remove the ribs and vegetables from the cooker. Skim fat from juices in cooker; discard.
- Serve ribs, vegetables and cooking juices over egg noodles. | |
Erin's Potato Salad | - 2 medium russet potatoes
- 2 hard-boiled eggs, chopped
- 13 cup vidalia onion, chopped
- 13 cup chopped pickle
- 1 12 cups Miracle Whip
- 12 cup sour cream
- 2 tablespoons sugar
- 2 tablespoons lemon juice
- 12 teaspoon french's honey mustard
- paprika (to garnish) | - Wash potatoes and put slits in both sides of them.
- Microwave on HIGH for five minutes.
- Turn, microwave another five minutes.
- Put in cold water to cool off.
- When cool enough to handle (but still warm), chop into 1/2 inch cubes.
- Combine all other ingredients except paprika, and eggs.
- Stir in potatoes.
- Fold in eggs gently.
- Sprinkle with paprika.
- Chill for several hours. | |
Rhubarb Freezer Jam | - 5 c. rhubarb, cut in small pieces
- 4 c. granulated sugar
- 1 small box strawberry Jell-O
- 1 small can crushed pineapple | - Mix all together in a 4-quart saucepan.
- Let heat to boil; cook 20 minutes.
- Skim off any foam on top.
- Cool and put in containers.
- Freeze.
- Makes about 6 cups. | |
Raspberry Semifreddo Torte | - 2 (5 1/3 ounce) boxes shortbread
- 1/2 cup natural almonds, toasted and cooled
- 2 large eggs
- 1/2 cup plus 1 tablespoon sugar
- 1 1/2 cups raspberries (6 ounces)
- 1 cup chilled heavy cream
- Mixed-Berry Compote | - Preheat oven to 350F.
- Break shortbread into pieces and pulse pieces with nuts in a food processor until finely ground.
- Press firmly over bottom and 1 1/4 inches up side of a 24-centimeter springform pan.
- Bake crust in middle of oven 10 minutes, then cool in pan on a rack.
- Beat eggs, 1/2 cup sugar, and a pinch of salt in a metal bowl with a handheld electric mixer at medium-high speed until doubled in volume, about 5 minutes.
- Set bowl over a saucepan with 1 inch of simmering water and beat custard until an instant-read thermometer registers 140F, about 5 minutes.
- Continue beating over heat 3 minutes more.
- Remove bowl from heat and chill custard until cool, about 10 minutes.
- Toss raspberries with remaining tablespoon sugar in a large fine sieve set over a bowl, then force berries through sieve, pressing on solids, and discard seeds.
- Fold strained raspberries into cooled custard.
- Beat cream with cleaned beaters until it just holds stiff peaks and fold gently into raspberry mixture.
- Spoon filling into crust, smoothing top.
- Wrap pan in foil and freeze at least 4 hours.
- (Filling will be firm but not frozen solid.)
- Run a thin knife around edge of torte and remove side of pan. | |
Sun-Dried Tomato Stuffed Mozzarella Nuggets | - 12 sticks mozzarella string cheese
- 6 sun-dried tomatoes (not packed in oil)
- 4 eggs
- 2 cups seasoned bread crumbs
- 3 cups vegetable oil, for frying
- 1 cup bottled marinara sauce (for dipping) | - Remove cheese from wrappers.
- Cut each cheese stick crosswise into thirds.
- With a small knife, cut a thin opening along the length of each piece, being careful not to cut completely through.
- If tomatoes are not pliable, soak in boiling water for 5 minutes.
- Place them in a stack and slice stack crosswise into 6 thin slices for a total of 36 each, about same length as your cheese pieces.
- Gently tuck one tomato slice into a piece of cheese.
- Repeat, using all tomato and cheese pieces.
- Beat 2 of the eggs lightly.
- Place 1 cup of the bread crumbs in shallow dish.
- In medium saucepan, heat oil to 350F.
- Meanwhile, coat 18 of the nuggets; dip all 18 in egg, then coat with breadcrumbs.
- Return nuggets to egg for a second round of coating and then to bread crumbs, tossing to cover completely with crumbs.
- Repeat for remaining 18 nuggets, using remaining 2 eggs and 1 cup bread crumbs.
- Beginning with the nuggets coated first, fry 5 or 6 in a batch for 1 minute, until golden brown.
- Remove from oil with a slotted spoon.
- Place on a paper towel lined baking sheet.
- Keep warm in 200F oven while frying remaining nuggets.
- Heat marinara sauce in microwave for 1 minute.
- Serve nuggets with sauce for dipping. | |
Simple Hawaiian Spare Ribs | - 2 small to medium racks of spare ribs
- 1 cup (225 ml) brown sugar (about)
- 1 lemon, sliced thinly
- 1 Maui Sweet Onion, sliced thinly (any sweet onion can be used)
- 6 tbsp (90 ml) Hoisin Sauce
- 1/2 bottle ketchup (About 1-1/2 Cups (350 ml) or so)
- 1 tbsp (15 ml) garlic powder, or to taste
- 1 tbsp (15 ml) toasted (or raw if you like) sesame seeds
- 1/2 cup (125 ml) light Karo Syrup
- 1/2 cup (125 ml) honey
- 1/4 cup (60 ml) soy sauce
- 1/8 to 1/4 cup (60 ml) Worcestershire sauce, (to taste)
- 2 tbsp (30 ml) 5 Spice Powder | - Put the Hoisin dauce, ketchup, garlic powder, sesame seeds, Karo Syrup, honey, soy sauce, Worcestershire sauce, and 5 Spice Powder into a deep medium sauce pan.
- Whisk together and bring to a boil.
- Turn off the heat and set aside.
- Sprinkle and heavily rub spare rib racks with brown sugar.
- Add slices of lemon and onions.
- Broil until the sugar and lemon and onion brown--This happens very quickly, watch not to burn it.
- Turn the oven to 325 degrees (175 C.) and start basting the sauce over the ribs until the ribs are done, about an hour or so. | |
Oven-Fried Tennessee Chicken | - pieces of chicken
- 1/2 c. butter or shortening
- flour (for coating) with 2 tsp. salt and 2 tsp. paprika | - Melt butter (or shortening) in a shallow baking dish, 13 x 9 x 2, in a 375° oven. Coat pieces of chicken with seasoned flour in a paper sack. Place chicken in dish, then turn over to coat both sides with butter and bake, skin side down, in a single layer for 30 minutes. Turn chicken and bake another 30 minutes, until tender. | |
Date Cheese Ball | - 8 oz. dates, chopped fine
- 1 c. ground almonds
- 2 (8 oz.) cream cheese | - Combine ingredients and form into 3 balls.
- Roll each ball lightly in parsley or finely chopped nuts.
- Also may be used for sandwich spread for parties. | |
Barbecue Sauce | - 2 Tbsp. shortening
- 1 medium onion
- 2 tsp. chili powder
- 1/2 tsp. salt
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. vinegar
- 1 dash Tabasco sauce
- 1 c. brown sugar
- 1 c. catsup
- 1 (8 oz.) can tomato sauce
- 1/2 c. white sugar | - Combine the shortening and onion; brown.
- Add the remaining ingredients; simmer for 20 minutes.
- (You may add water to the mixture as desired.) | |
Pina Colada Cake | - 1 large Cool Whip
- 1 can Eagle Brand milk
- 1 can cream of coconut
- 1 white cake mix
- 1 large can coconut | - Bake cake according to box.
- Punch holes in hot cake.
- Warm Eagle Brand milk and pour over cake.
- Pour 1/2 can of cream of coconut over cake.
- Sprinkle 1/2 can coconut over cake.
- Freeze cake for one hour.
- Cover with the Cool Whip and remaining coconut and refrigerate. | |
Oatmeal Cake | - 1 c. quick cooking oatmeal (uncooked)
- 1 1/4 c. boiling water
- 1 1/2 c. white flour
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 c. brown sugar, packed
- 1/2 c. butter
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 c. granulated sugar
- 2 eggs, beaten | - In large mixing bowl, combine oatmeal, water and butter; let set about 10 minutes or until butter is melted.
- Stir together flour, soda, cinnamon, salt and nutmeg.
- Set aside.
- Add sugars and eggs to cereal mixture.
- Add flour; mix well.
- Pour batter into a greased 9 x 13 x 2-inch pan.
- Bake in a preheated 350° oven for about 45 minutes.
- Spread Coconut Topping evenly on top of hot cake; continue to cook about 20 minutes until lightly browned or broil 1 to 2 minutes to brown top.
- Cool completely. | |
Boloney | - 100 lb. hamburger
- 4 lb. Tender Quick salt
- 1 oz. saltpetre
- 1 lb. sugar
- 3 oz. or 6 Tbsp. pepper
- 1 lb. salt | - Mix ingredients well; let set 4 days, then grind again and stuff in cloth bags.
- Cook real slow, just simmer, for 30 minutes. You can smoke it or paint it with liquid smoke.
- Or, can it in wide mouth cans.
- Put in 1/2 teaspoon liquid smoke.
- Pressure cook for 1 1/2 hours at 10 pounds pressure. | |
Vietnamese Coffee Ice Cream | - 1 1/2 cups (600 g) sweetened condensed milk
- 1 1/2 cups (375 ml) brewed espresso (or very strongly brewed coffee)
- 1/2 cup (125 ml) half-and-half
- Big pinch of finely ground dark roast coffee | - Whisk together the condensed milk, espresso, half-and-half, and ground coffee.
- Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions. | |
Creamy Hamburger and Spinach Noodle Bake | - 1 lb 80% lean ground beef
- 12 lb pasta
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 cup water
- 1 -9 ounce frozen creamed spinach (stick in microwave for a min to loosen)
- 1 (7 ounce) can mushrooms
- 12 cup cheddar cheese
- 12 cup mozzerella cheese
- salt, pepper, onion powder, red pepper flakes (i used a little for some flavor, add more to kick up the spice factor) | - Cook pasta until still chewy.
- Set aside.
- Brown and drain beef.
- You can do this while the pasta is cooking.
- Mix together in large mixing bowl cooked pasta, browned beef, spinach, soup, water, mushrooms, salt, peppers, and cheeses.
- Transfer to sprayed baking pan top with foil.
- I had a skillet that is oven save with a lid so i mixed and baked in that.
- Put in 350 degree oven for about 40 minute You can remove cover and add more cheese on top for last 5 min if you like.
- I didn't.
- I just Sprinkled a little cheese on after I took out of the oven and let melt while it was cooling off.
- (Saving calories). | |
Heart Healthy Beef Or Pork Stir Fry Recipe | - 1 pound lean boneless beef top round steak
- 1 tbsp. vegetable oil
- 1 sm. onion, sliced
- 1 clove garlic, chopped
- 1/2 pound fresh broccoli stems cut in 1/8" slices, flowerettes separated
- 1/2 pound carrots, cut in 1/8" diagonal slices
- 1 tbsp. soy sauce | - Or possibly 1 lb.
- lean boneless pork loin, sliced in 1/4" thick strips.
- Trim excess fat from meat.
- Quickly brown lean beef or possibly pork strips in warm oil in large skillet or possibly wok, stirring constantly.
- Add in onion, broccoli stems, and carrots.
- Cook till vegetables are warm, but crisp.
- Add in broccoli flowerettes and soy sauce; cook and stir 1 minute.
- Makes 4 (3 ounce.)
- cooked servings.
- Can serve alone or possibly with rice. | |
Peanut Patties | - 2 1/2 c. sugar
- 1 c. milk
- 1 tsp. vanilla extract
- several drops red food coloring (approximately 15)
- 2/3 c. white corn syrup (Karo)
- 2 c. raw peanuts
- 1 tsp. butter or margarine | - Mix sugar, corn syrup, milk and peanuts in a 250° electric skillet.
- Cook to soft ball stage (240°).
- Remove (turn off) from heat.
- Add vanilla, butter and food coloring.
- Stir until mixture begins to thicken (this process can take approximately 20 to 30 minutes).
- Drop by teaspoonfuls onto waxed paper or foil.
- Let stand until firm. | |
Rhubarb Chutney | - 2 cups diced rhubarb
- 3/4 cup diced apple
- 1/2 cup dried cranberries
- 1/4 cup finely chopped onion
- 1 Tbsp grated orange peel
- 1/4 cup water
- 2 Tbsp honey
- 1 Tbsp minced ginger
- 1 teasp red-wine vinegar
- 1 teasp orange juice
- 1/4 teasp crushed red pepper | - Combine all ingredients in a saucepan, bring to a boil, stirring occassionally. Reduce heat to low, cover and simmer until tender, 3-6 minutes or more. Uncover and cook until thickened. Serve warm or cold. | |
Cracker Snacks | - assorted crackers
- Monterey Jack cheese with jalapeno peppers
- salsa (if desired)
- graham crackers
- Cool Whip
- apple or pear slices
- peanut butter
- miniature semi-sweet chocolate pieces
- coconut
- cream cheese
- wheat crackers
- orange marmalade
- peach preserves
- chives
- onions
- Ritz crackers
- green onions | - Top assorted crackers with Monterey Jack cheese with jalapeno peppers.
- Top with some salsa, if desired.
- Broil for 30 to 60 seconds or until cheese melts. | |
Roasted Chicken With Potatoes And Spinach | - 1 1/2 lbs medium yukon gold potatoes, sliced 1/4 inch thick
- 1 (10 ounce) bag spinach
- 1 medium onion, thinly sliced
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 (6 ounce) chicken breasts
- 1 teaspoon paprika
- 1 teaspoon fresh rosemary, chopped
- lemon wedge, for serving | - Preheat oven to 450°F In a very large roasting pan, toss the potatoes, spinach and onion with the olive oil. Season with salt and pepper and spread in an even layer.
- Season the chicken breast with salt and pepper, sprinkle with the paprika and rosemary; set on top of the vegetables.
- Cover the pan with foil. Roast the chicken in upper third of oven for 20 minutes. Remove foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges. | |
Sassy Spinach Baked Eggs | - cooking spray
- 1 (10 ounce) package spinach, frozen, chopped, thawed and well-drained
- 4 eggs
- 14 cup chunky salsa
- 14 cup shredded monterey jack cheese
- sour cream (optional)
- additional salsa (optional) | - Preheat oven to 325F
- Evenly coat 4 (6 oz.)
- custard cups with cooking spray.
- Press about 1/4 cup spinach into each cup.
- With back of spoon, make an indentation in center of spinach.
- Break and slip an egg into each indentation.
- Top each with 1 tablespoon salsa and 1 tablespoon cheese.
- Bake until whites are completely set and yolks begin to thicken but are not hard, about 20 to 25 minutes.
- Top with sour cream and/or additional salsa, if desired. | |
Roasted Leg of Lamb with Red Onions and Sour Cherries | - 1 (6-pound) leg of lamb, fat trimmed, boned out, rolled and tied by your butcher
- 1/4 cup extra-virgin olive oil, plus more as needed
- 1/2 cup freshly ground black pepper, plus more as needed
- 1 cup chopped fresh basil leaves
- Kosher salt
- 4 medium red onions
- 1/2 cup red wine
- 1/4 cup balsamic vinegar
- 1 cup beef stock
- 1 cup dried sour cherries, reconstituted in hot water; then drained
- 1 tablespoon butter | - Preheat oven to 400 degrees F.
- Rub the lamb leg all over with olive oil, and then the pepper and basil.
- Let the lamb sit at room temperature for at least 20 minutes.
- Season the lamb all over with salt, set fat-side up on a rack in a shallow roasting pan, and roast for 30 minutes.
- Reduce heat to 350 degrees F. and continue to cook for about 1 hour.
- While the lamb is roasting, peel the onions, cut the ends off, and slice in half into 2 thick rings.
- Place into a baking pan, drizzle with olive oil, season with salt and freshly ground pepper, and roast alongside the lamb for the last 30 minutes or until they are soft and caramelized.
- The lamb is done when a thermometer placed in the thickest part of the leg reads 120 to 125 degrees F. Transfer lamb to a cutting board and let rest 10 to 20 minutes.
- Spoon off the fat from the roasting pan.
- Set the pan over 2 burners, add the red wine and balsamic and reduce by half, stirring and scraping up any browned bits from the bottom of the pan.
- Add the beef broth and reduce until sauce reaches desired consistency.
- Whisk in the sour cherries and butter.
- Season with salt and pepper and serve with slices of lamb and red onions. | |
Angelic Tiramisu | - 1 cup cold water
- 1 (14-ounce) can fat-free sweetened condensed milk
- 1 (1.4-ounce) package sugar-free vanilla instant pudding mix
- 1 (8-ounce) block 1/3-less-fat cream cheese, softened
- 1 (8-ounce) container frozen fat-free whipped topping, thawed
- 2 4 cake-style ladyfingers (2 [3-ounce] packages)
- 1 cup strong brewed coffee
- 1 tablespoon unsweetened cocoa | - Combine first 3 ingredients in a large bowl; stir well with a whisk. Cover and chill 30 minutes.
- Add cream cheese; beat with a mixer at medium speed until blended. Fold in whipped topping.
- Split ladyfingers in half lengthwise. Arrange 16 halves in a single layer in an 8- inch square baking dish. Drizzle with 1/3 cup coffee. Spread one-third of pudding mixture evenly over ladyfingers. Repeat procedure twice with remaining ladyfingers, coffee, and pudding mixture. Cover and chill 8 hours. Sprinkle with cocoa. | |
Potato Leek Soup | - 8 cups chicken stock (or use 8 cups of water and 3-4 bouillon cubes)
- 2 large leeks, finely slices (whites only)
- 2 large potatoes, finely diced
- 12 cup chopped fresh dill
- salt and pepper
- 13 cup milk (opptional)
- grated cheddar cheese (garnish)
- chopped jalapeno (garnish)
- fresh parsley (garnish) | - In a pan, sweat the leeks and potatoes until they are clear.
- In a stock/soup pot, bring the chicken stock to a full boil.
- Add the leeks and potatoes.
- Throw in the fresh dill, reserving a little to throw in in the last 10 minutes of cooking.
- (Fresh herbs lose their potency during the cooking process and the addition of fresh dill towards the end really makes a difference).
- Add fresh grated pepper to taste and salt if needed.
- (most chicken stocks are salty enough that you don't need to add a lot).
- Let the soup boil for about 30 minutes and reduce down by 1/3, making sure to stir it often.
- Reduce heat and simmer for another 30-45 minutes, stirring regularly, until the potatoes look completely cloudy and have no hint of opaqueness to them.
- You will notice the soup has a thickness and heartiness to it that indicates it's ready to eat.
- I usually have this cooking for a couple of hours.
- The more you let it simmer, the richer the soup becomes.
- If you're in a rush for time, it still tastes fantastic after about an hour, but it's worth the wait if you can!
- In the last 10 minutes, you can add the milk if you think it needs it (some potatoes are starchier than others) and also add the little bit of reserved fresh dill.
- Serve this soup as is, or add some cheddar cheese, jalapenos, or fresh parsley on top.
- My husband loves it with the Jalapenos, and I love it with the cheese and parsely.
- You experiment! | |
Granny'S Fruit Cake | - 2 2/3 c. cake flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 c. butter or margarine
- 1 3/4 c. sugar
- 4 eggs or equivalent egg substitute
- 1 c. milk or skim milk
- 2 tsp. vanilla extract
- 1/3 c. oil
- 1/2 c. each: peanuts or mixed nuts, walnuts, pecans, almonds, raisins, mixed dried fruit or anything else you like | - Preheat oven to 350°.
- Sift together flour, baking powder and salt.
- Set aside.
- Cream butter and sugar.
- Add eggs to creamed mixture.
- Combine milk, vanilla and oil in a measuring cup. Alternate flour mixture and milk mixture until batter is blended. Process the fruit/nut mixture until small pieces.
- Fold into batter.
- Bake in two 9-inch cake pans 35 to 40 minutes or Bundt pan 50 minutes. | |
Savory Brown Rice Patties | - 11/2 cup Brown Rice, cooked
- 11/4 cup Sweet Potato, cooked and mashed
- 1 Shallot, minced and browned
- 1 Egg
- 1 tablespoon Tamari or Soy Sauce
- 1/2 cup Whole Wheat All Purpose Flour or Regular APF
- 1/2 teaspoon Ground Black Pepper
- 1 teaspoon Salt
- 1 tablespoon Chinese 5 Spice
- 1 cup Chives, Chopped
- Sesame oil for frying or other oil with high burning point
- 2 cups Sour Cream or Greek Yogurt
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper | - In a bowl, combine the rice, potato, shallot, egg and tamari. In another bowl, combine the pepper, salt, Chinese 5 spice and flour. Add the dry to the wet ingredients and fold in half the chives. In a frying pan, add the sesame oil or other oil to the pan over medium heat. Once the oil is hot, drop leveled tablespoons of mixture onto pan with enough space between to flip each patty. Heat until brown on each side, about 3 to 5 minutes per side. Once done, set on paper towels to allow any excess grease to be absorbed. While cooling, mix the sour cream, chives, salt and pepper in a bowl and set aside. To serve, arrange patties on plate with either the sauce on the side. | |
Apple Cider Vinaigrette | - 1/4 cup apple cider vinegar
- 1/4 cup white wine vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons agave syrup
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup canola oil
- 1 1/2 tablespoons minced shallots | - Combine first 6 ingredients in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk; stir in shallots. | |
White Wine Spritzer | - 1 Tablespoon Freshly Squeezed Organic Lime Juice
- 2 Tablespoons Dry White Wine
- 6 drops Or To Taste Liquid Stevia
- 6 ounces, fluid Cold Club Soda | - Mix the lime juice, wine and stevia in a highball glass.
- Fill the glass with club soda and stir gently.
- Serve with crushed ice and lime wedges. | |
Apple Cheddar Wontons Recipe | - 1 x Peanut Oil
- 1 pkt Wonton Skins
- 2 x Apples, Md, *
- 10 ounce Cheddar, Sharp, Cubed
- 1/2 c. Brown Sugar
- 2 Tbsp. Cinnamon, Grnd | - * Core the apples and cut into small pcs.
- Mix the brown sugar and cinnamon together and set aside.
- Preheat the peanut or possibly vegetable oil in a deep fryer or possibly other pan used for deep frying.
- Wrap a piece of apple and a cube of cheddar cheese in a wonton skin and seal according to the directions on the package.
- Deep fry till golden.
- Coat with the brown sugar - cinnamon mix and serve.
- This is good served warm or possibly cool. | |
Tomato Sauce | - 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 Fresno chile, minced, or 1/2 teaspoon red pepper flakes
- 1 (28-ounce) can whole tomatoes, such as San Marzano, with half of the juice strained out, and crushed with your fingers
- 2 tablespoons tomato paste
- Salt and freshly ground black pepper | - Add the olive oil to a large saucepan over high heat; decrease the heat to medium. Add the onion and cook for 1 minute, stirring often, until the onion begins to soften. Add the garlic, oregano, and chile, and stir to mix. Add the crushed tomatoes, tomato paste, a large pinch of salt, and a few cranks of pepper. Decrease the heat to medium-low and cook for about 8 to 10 minutes. Run the tomato sauce through a ricer, otherwise known as a food mill, break up the tomatoes with a few pulses of an immersion blender, or use as is. Taste and season with more salt and pepper, if needed. | |
Banana Nut Bread | - 1 1/4 c. sifted flour
- 1 1/4 tsp. baking powder
- 1/2 tsp. soda
- 2/3 c. sugar
- 1/3 c. Crisco
- 2 eggs
- 1/2 c. nuts
- 1 tsp. lemon rind
- 1 c. banana pulp (2 or 3 bananas mashed) | - Sift flour and dry ingredients.
- Add sugar to Crisco and cream until fluffy. Blend in one egg at a time.
- Mix until smooth and light after each.
- Stir in nuts and lemon rind.
- Add flour alternately with banana pulp. Blend well.
- Pour into a well-greased loaf pan.
- Bake at 350° for 55 minutes or until brown. Cool on wire rack. | |
Sausage Gravy For A Crowd | - 1 lb pork sausage
- 2 links Italian sausage
- 3 slices bacon
- 4 tablespoons butter or 4 tablespoons margarine
- 1/4 - 1/2 cup flour
- 5 cups milk, approximately
- ham soup base or chicken base (in the soup aisle)
- salt and pepper | - brown and crumble the italian and pork sausage in a big pot.
- Cook and crumble the bacon and add to the pot with some of the drippings.
- Add the butter or margarine if there is not a lot of grease.
- DO NOT DRAIN.
- Add the flour to the pan with the sausage to make a sort of roux.
- Cook over medium low for about 5-10 minutes.
- Add the milk and cook for about 10-15 minutes until thick.
- Thin with milk as needed.
- Season with some of the ham base, salt, and pepper as you desire. | |
Brisket With Stone-Ground Mustard Sauce | - 1 (3-pound) beef brisket
- 6 cups water
- 1/4 cup chopped fresh parsley
- 3 ribs (2 cups) celery, cut into 2-inch pieces
- 4 medium (1 cup) carrots, cut into 2-inch pieces
- 1 large (1 cup) onion, cut into 2-inch pieces
- 1 teaspoon salt
- 1 teaspoon coarse ground pepper
- 1 teaspoon dried thyme leaves
- 2 bay leaves
- 3 tablespoons all-purpose flour
- 1/2 cup country-style Dijon mustard
- 1/2 cup currant jelly
- 1/2 cup Land O Lakes Heavy Whipping Cream
- 1 teaspoon Worcestershire sauce | - Place brisket into 5-quart saucepan or Dutch oven; add water.
- Add all remaining brisket ingredients; bring to a full boil.
- Cover; cook over medium-low heat 2 1/2-3 hours or until brisket is fork tender.
- Remove bay leaves.
- Place brisket and vegetables onto serving platter.
- Reserve 1 1/2 cups broth in saucepan; discard rest of broth.
- Whisk in flour.
- Cook over medium heat, stirring occasionally, 2-3 minutes or until smooth and bubbly.
- Stir in all remaining sauce ingredients.
- Continue cooking, stirring occasionally, 4-5 minutes or until sauce is thickened.
- Serve sauce over carved brisket and vegetables. | |
Cheese Bars | - 2 c. New York sharp cheese, grated
- 2 sticks butter
- 2 c. plain flour
- 1/2 tsp. salt
- 2 c. Rice Krispies | - Mix grated cheese and butter well with mixer.
- Add flour; mix well.
- Fold in Rice Krispies.
- Shape in small balls; place on greased cookie sheet.
- Flatten slightly with a fork.
- Top with pecans; bake at 375° for 10 minutes, or until golden brown. | |
Fresh Apple Bread | - 1 cup sugar
- 12 cup shortening
- 2 eggs, beaten
- 1 cup tart apple, ground or grated
- 2 cups sifted all-purpose flour
- 12 teaspoon salt
- 1 teaspoon baking soda
- 1 cup broken pecan pieces
- 1 12 tablespoons buttermilk
- 12 teaspoon vanilla
- 3 tablespoons sugar
- 1 teaspoon cinnamon | - Cream sugar and shortening; add eggs and apples.
- Sift dry ingredients together.
- Mix with sugar mixture; add pecans.
- Stir in buttermilk and vanilla.
- Pour into greased 10x6x3 inch loaf pan.
- Mix sugar and cinnamon; sprinkle over top.
- Bake for 1 hour at 350 degrees. | |
Irish Hot Chocolate | - 1/2 cup unsweetened cocoa powder
- 1/3 cup sugar
- 1 teaspoon vanilla
- 1/2 cup cold water
- 2 1/4 cups milk, scalded
- 3/4 cup half-and-half cream, scalded
- 1/2 cup baileys original irish cream, to taste
- whipped cream
- shaved bittersweet chocolate (to garnish) | - In a large heavy saucepan combine the cocoa powder, sugar, vanilla, water and a dash of salt.
- Heat mixture over low heat, whisking, until the cocoa powder is dissolved and the mixture is a smooth paste.
- Gradually add the milk and half&half and simmer whisking for 2 minutes.
- Stir in Baileys.
- Divide hot chocolate into warmed mugs and top with whipped cream and chocolate shavings. | |
Sauteed Spinach | - 6 handfuls spinach
- 2 tablespoons extra virgin olive oil
- 2 garlics
- salt
- pepper black
- red peppercorns
- Fleur de sel | - Wash the spinach and pat dry with a tea towel.
- Add the olive oil and garlic in a sauteeing pan.
- When the garlic starts to sizzle add the spinach, a pinch of salt and sautee for 2 minutes until it starts wilting. Remove the garlics and drain the spinach well.
- Serve on a warm plate, add some freshly ground black pepper. Sprinkle with a few hand crushed red peppercorns and a pinch of Fleur de sel. Drizzle a little extra virgin olive oil around the plate.
- You can also serve it on individual plates as a bed with a piece of grilled fish or steak on top. | |
Cheese Soup | - 1 medium onion, minced
- 1 c. chopped celery
- 2 Tbsp. butter
- 1/4 c. flour
- 2 chicken bouillon cubes
- 3 c. water
- 2 small carrots, sliced
- 1/2 frozen peas
- salt and pepper
- 2 (12 oz.) cans evaporated milk
- 1 1/2 to 2 c. shredded American cheese | - Saute onion and celery in butter about 5 minutes.
- Do not brown.
- Add carrots, bouillon and water.
- Boil until carrots are tender.
- Add peas.
- Make a paste of flour and a little water.
- Add to soup while stirring and simmer for 10 to 15 minutes.
- Add milk and cheese.
- Heat, stirring frequently, but do not boil.
- Season with salt and pepper.
- Serve with crackers. | |
Fresh Strawberry Rhubarb Pie | - 2 9-inch pie shells
- 3 cups fresh rhubarb, cut into 3/4 inch chunks
- 2 cups fresh strawberries, sliced
- 2 tablespoons orange juice
- 1 1/3 cups sugar
- 1/3 cup flour
- 1 dash salt
- 2 tablespoons butter
- sugar, for dusting baked top crust | - Line 9" pie plate with crust.
- Pour rhubarb and strawberries into large bowl and sprinkle with orange juice; mix gently.
- Add sugar, flour and salt and mix.
- Pour into pie plate and dot with butter; adjust top crust, seal and vent; cover edges with narrow piece of foil.
- Bake at 425° for 20 minutes; reduce heat to 375° and bake another 40-45 minutes until bubbling and browned.
- Remove foil last 10 minutes to brown edges if needed.
- Remove from oven and immediately sprinkle liberally with sugar. | |
Sauteed Steak Strips on Walnut-Basil Rice | - 1 teaspoon dried cilantro
- 1 teaspoon dried oregano
- 12 teaspoon cayenne pepper
- 12 teaspoon powdered clove
- 1 teaspoon minced garlic paste
- 1 teaspoon soy sauce
- 14 cup olive oil
- 12 large onion (cut into strips)
- 1 lb sirloin beef
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon walnuts (crushed)
- 1 teaspoon white pepper
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- 3 cups hot cooked rice
- fresh parsley sprig | - Thoroughly mix cilantro, oregano, cayenne, clove and garlic.
- Place in a large resealable (zip-style works best) plastic bag.
- Add soy sauce, 1/4 cup olive oil, and onion.
- Close and shake until well-blended.
- Open and add steak.
- Reseal and shake until steak is well-coated.
- Place in refrigerator for at least 1 hour.
- Meanwhile, thoroughly mix basil, walnuts, pepper, and 2 tablespoons olive oil in a small container.
- Place in refrigerator.
- If the weather permits, you can use the marinated steak and onions for grilling.
- Otherwise, approximately 20 minutes prior to serving, remove the steak and slice into strips.
- Place the steak, onions, and marinade in a skillet on medium heat.
- When thoroughly cooked, turn down heat to low and add cornstarch.
- While the steak with sauce is thickening, thoroughly mix walnut mixture into hot rice.
- Place on serving plates and top with finished steak and onion mixture.
- Garnish with parsley sprigs.
- ***My Diced Avocado-Tomato Salad with Parsley -Lemon Vinaigrette made a great accompaniment -- . | |
Chilled Avocado Soup | - 2 cups buttermilk
- 2 cups avocado pulp
- 1 cucumber, peeled, seeded and coarsely chopped
- 2 tbsp. white onion, diced
- 1 lime, zest and juice of, divided
- 1 tsp. salt
- 1 tsp. white pepper
- 2 cups milk
- 1 cup water
- 2 tbsp. jalapeno sauce
- other smooth green hot sauce
- Sour cream, for garnish | - Blend buttermilk and avocados in blender then add cucumber, onion, lime juice (reserving the zest), salt and pepper.
- With blender running, add milk, water and hot sauce.
- Chill soup.
- Serve garnished with a dollop of sour cream and a little lime zest. | |
Lemon-Dijon Chicken | - 3-1/2 tbsp (50 ml) lemon juice
- 3/4 tsp (4 ml). Dijon mustard
- 2 cloves garlic, crushed
- 1-1/3 cups (325 ml) low sodium chicken broth, fat skimmed off top and discarded
- 4 6 oz (168 grm). boneless skinless chicken breast halves, washed and patted dry
- 1/4 tsp (1 ml). lemon pepper
- 2 tsp (10 ml). cornstarch
- 1/4 tsp (1 ml). fresh rosemary
- 3/4 tsp (4 ml). lemon peel, shredded | - Combine first 3 ingredients and 1/3 cup (80 ml) chicken broth.
- Mix well.
- Pour marinade over chicken breasts and marinate in refrigerater 1 hour.
- Preheat broiler.
- Remove chicken from marinade and reserve marinade.
- Sprinkle chicken with lemon pepper.
- Broil about 10 minutes per side, or until cooked throughout.
- Measure out 1 tbsp (15 ml) plus 1 tsp (5 ml).
- of remaining chicken broth and set aside.
- Combine rest of chicken broth with the marinade in a saucepan.
- Bring to a boil and then reduce heat to low.
- Simmer 15 minutes.
- Mix together cornstarch and reserved chicken broth.
- Blend into simmering mixture and cook 5 minutes longer.
- Strain the sauce through a china cap or fine sieve.
- Add rosemary and lemon peel.
- Serve sauce over chicken. | |
Roasted Tomatoes | - 12 roma tomatoes or 12 round tomatoes
- 3 garlic cloves, sliced
- 1 tablespoon olive oil
- 12 teaspoon salt
- fresh coarse ground black pepper | - Preheat oven to 325F Cut Roma tomatoes in half or larger tomatoes in quarters.
- Place cut side up on a foil-lined baking sheet.
- Scatter sliced garlic on top and drizzle with oil.
- Sprinkle with salt and pepper.
- Bake 2 hours or until soft and shriveled. | |
Mock Blueberry Cream Cheese Danish Ww 2 Pts | - 1 light multi-grain English muffin
- 2 tablespoons weight watchers low-fat whipped cream cheese
- 1/4 cup fresh blueberries | - Split and toast the english muffin.
- Top each half with 1 Tbls. of the cream cheese and half of the blueberries. | |
Snappy Green Beans | - 4 slices bacon
- 1/4 c. chopped onion
- 1 to 2 Tbsp. vinegar
- 2 c. hot drained green beans
- 1/2 tsp. salt
- dash of pepper | - Fry bacon until crisp; drain.
- Cook onion in 2 tablespoons of the bacon fat until tender.
- Add vinegar.
- Season with 1/2 teaspoon salt and dash of pepper.
- Pour over hot beans.
- Crumble bacon atop. Makes 3 or 4 servings. | |
Chicken "La Crab" | - 12 skinless, boneless chicken breasts
- 1/4 tsp. each salt and ground pepper
- 1 c. each chopped onions and celery
- 2/3 c. butter, divided
- 1 1/4 c. dry white wine, divided
- 2 (7 1/2 oz.) cans crab meat, drained and flaked
- 1 c. dry herb-seasoned stuffing mix
- 1/4 c. flour
- 1 tsp. paprika
- 2 (1 1/4 oz.) pkg. Hollandaise sauce mix
- 1 1/2 c. milk
- 1 c. (4 oz.) shredded Swiss cheese | - Pound chicken breasts to flatten.
- Sprinkle with salt and pepper.
- Cook onions and celery in 1/2 cup butter until transparent.
- Remove from heat and add 6 tablespoons wine, the crab and stuffing mix; mix well.
- Divide mixture among chicken breasts, placing in center of each piece.
- Roll up and secure with toothpicks.
- Combine flour and paprika. Roll chicken in mixture to coat.
- Divide between two 11 x 7-inch casseroles.
- Drizzle remaining butter on top.
- Bake in 375° oven for 1 hour. | |
Frosty Orange Dream Squares | - 40 nilla vanilla wafers, finely crushed (about 1 1/2 cups)
- 14 cup butter, melted
- 2 cups cold milk
- 2 (113 g) packagesjell-o instant vanilla pudding
- 3 cups thawed Cool Whip Topping, divided
- 2 cups Orange sherbet, softened | - Line 13x9-inch pan with foil, with ends extending over sides of pan.
- Mix crumbs and butter.
- Press firmly onto bottom of pan; set aside until ready to use.
- Add milk to dry pudding mixes in medium bowl.
- Beat with wire whisk 2 minutes or until well blended.
- Gently stir in half of the whipped topping.
- Spoon evenly over crust.
- Refrigerate 10 minutes.
- Add remaining whipped topping to sherbet; stir with wire whisk until well blended.
- Spoon evenly over pudding layer; cover.
- Freeze at least 3 hours or overnight.
- Use foil handles or remove dessert from pan before cutting into squares to serve.
- Store leftover dessert in freezer.
- SUBSTITUTE: Prepare as directed, using lemon or lime sherbet. | |
"Cheddar-able" Kabobs | - 1 pkg. (200 g) Cracker Barrel Light Cheddar Cheese, cut into 32 cubes
- 1 large red pepper, cut into 16 pieces
- 1/2 cup cucumber slices (1/2 inch thick), cut crosswise in half
- 2 Tbsp. Kraft Calorie-Wise Balsamic Vinaigrette Dressing | - Toss cheese and vegetables with dressing.
- Thread cucumbers, cheese and peppers onto 16 small skewers. | |
Moroccan Pumpkin Soup (L'Hamraak Garagh) | - 1 cup dried garbanzo beans
- 3 tablespoons vegetable oil
- 3 leeks, white and light green part only or 2 large onions
- 8 cups chicken broth or 8 cups vegetable broth
- 6 6 cups butternut squash, peeled, seeded & diced or 4 cups canned pumpkin puree
- 2 -4 tablespoons honey
- 1 cinnamon sticks or 2 teaspoons ground cinnamon
- 1/8 1/8 teaspoon nutmeg or 1/8 teaspoon ground cloves
- 1 teaspoon salt
- fresh ground pepper | - Cover the chickpeas with water.
- Cover and allow to soak overnight.
- Drain.
- Saute the leeks in the oil over medium heat until soft and translucent,approximately 5-10 minutes.
- Add the broth, pumpkin cubes or puree, chickpeas, honey, spices and salt to the pan.
- Cover and simmer until the chickpeas are tender, about 1 1/4 hours.
- If using the cinnamon stick, discard it.
- If desired, transfer the soup to a blender and puree until smooth.
- Season to taste.
- Note: Sugar pumpkins are eating pumpkins.
- They are considerably smaller than ornamental carving pumpkins.
- For Vegan option do not use honey. And for Vegetarian do not use Chicken broth. | |
Oven Fries | - 6 to 7 medium potatoes
- 1/2 c. Parmesan cheese
- 1/4 c. flour
- 1 stick margarine | - Slice potatoes into wedges without peeling.
- While potatoes are wet, coat with Parmesan and flour.
- Melt 1 stick margarine in 13 x 9-inch pan.
- Place potatoes in one layer in pan and bake at 350°.
- Turn after approximately 15 to 20 minutes and continue baking until slightly golden and tender, approximately 30 to 40 minutes. | |
Pressure Cooker Pulled Pork | - 1 tablespoon +1 tsp. ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon mustard powder
- 1 teaspoon salt
- 1 teaspoon ground thyme
- 3 pounds pork shoulder roast - boneless/fat trimmed, cut 2" pieces
- 1 cup ketchup
- 1 onion, chopped
- 2 tablespoons cider vinegar
- 2 tablespoons molasses
- 1 tablespoon Worcestershire sauce
- 1 tablespoon packed dark brown sugar
- 1/2 teaspoon pepper
- 6 hamburger buns | - In a large bowl, combine cumin, garlic powder, mustard powder, salt and thyme. Add pork; toss to coat.
-
- Brown/Sear pork in pressure cooker(without lid) in small batches. Set pork aside in a large bowl.
-
- The bottom of the pressure cooker pot should have a coating of browned, if not burnt; meat drippings and spices. DO NOT CLEAN the pot before continuing
-
- Add a bit of olive oil and sweat the onions at medium heat. This should do well to deglaze the pot. Add a splash or three of beer(porter or stout ) to further deglaze the pot if necessary.
-
- Reduce the onion and beer mixture for about 5 minutes just to remove excess liquid from the mixture.
-
- Add the pork. Stir in ketchup, vinegar, molasses, Worcestershire, sugar and pepper.
-
- Cover with pressure cooker lid. Over medium-high heat bring cooker to pressure according to manufacturer's directions. Reduce heat to medium; cook, maintaining pressure, 40 minutes.
-
- Remove from heat; release pressure according to manufacturer's directions. Remove lid; with 2 forks pull meat apart into shreds.
-
- Fill buns with pork mixture... Eat drink and be merry... | |
Christmas Casserole Cookies I | - 2 eggs
- 1 1/4 cups white sugar
- 1 cup coarsely chopped walnuts
- 1 cup chopped dates
- 1 teaspoon vanilla extract
- 1 cup flaked coconut
- 1/4 teaspoon almond extract | - Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, beat eggs with an electric mixer. Add 1 cup sugar and beat well. Blend in nuts, dates, vanilla, coconut and almond extract. Transfer mixture to an ungreased 2 quart casserole.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Remove the mixture from the oven while still hot and beat well with a wooden spoon. Cool until the mixture can be handled then form into small balls and roll in the 1/4 cup remaining sugar. | |
Veracruz Fish With Shrimp | - 6 cups water
- 3/4 lb unpeeled fresh shrimp
- 4 fish fillets (halibut preferred)
- 2 garlic cloves, minced
- 1/4 cup lime juice
- 1 small onion, chopped
- 1 medium bell pepper, chopped
- 2 cups roma tomatoes, peeled and chopped
- 1 large fresh jalapeno pepper, seeded and diced
- 1 tablespoon olive oil
- 1 bay leaf
- 1 1/2 teaspoons dried oregano
- 1/4 cup roughly chopped stuffed green olive
- 2 tablespoons capers, drained and rinsed | - Preheat oven to 425 degrees.
- Bring water to boil; add shrimp, and cook 3-5 minutes until opaque. Drain. immerse in ice water bath to chill. Peel and devein shrimp; set aside.
- Place fish fillets in greased casserole dish. Spread minced garlic and lime juice over fish; set aside.
- Heat olive oil in skillet. Saute onion, bell pepper, and jalapeno in olive oil until vegetables are tender. Add tomatoes, bay leaf, oregano and olives. Saute for 4-5 minutes; remove bay leaf.
- Spoon tomato mixture on top of fish fillets. Sprinkle with capers.
- Bake uncovered at 425 for 20 minutes.
- Add shrimp and return to oven, uncovered, for 3-4 minutes to heat shrimp.
- Serve. | |
Lollipop Cookies | - 1 cup butter, softened
- 1-1/2 cups confectioners' sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 to 1/2 teaspoon almond extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 ounces semisweet chocolate, melted
- 1 cup confectioners' sugar
- 1/4 to 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1 to 2 teaspoons milk
- Red Hots and red sprinkles | - In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. Divide dough in half; stir chocolate into one half. Refrigerate for 2 hours or until easy to handle.
- On a lightly floured surface, roll out each portion to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter. Place 1 in. apart on lightly greased
- .
- Bake at 375° for 7-8 minutes or until lightly browned. Remove to wire racks to cool.
- For frosting, combine the confectioners' sugar, extract, salt and enough milk to achieve spreading consistency. Frost bottoms of chocolate cookies. Place a wooden stick on each cookie, leaving 3 in. for handle. Top each with a plain cookie. Frost tops; add candies and sprinkles. | |
Cod Baked In Foil - Bittman | - 1 1/2 - 2 lbs thick cod fish fillets, cut into 4 pieces
- 1/4 cup extra virgin olive oil
- salt, to taste
- pepper, to taste
- 1 teaspoon minced garlic
- 1/4 cup chopped fresh parsley (or basil)
- lemon | - Put a baking dish in the oven and preheat it to 400 degrees.
- Take 8 sheets of foil, each about 18 inches long. Placed one piece on top of the other, making 4 packages.
- Generously rub the fish with some of the olive oil. Season with salt and pepper; put it on a piece of foil. Sprinkle with garlic and parsley (or basil). Fold the foil onto itself, crimping the edges as tightly as possible. Repeat. You can chill the packages until ready to cook, but no longer than 6 hours.
- Put the pkgs in the baking dish. Bake for about 15 minutes (or about 8 minutes from the time it starts sizzling). Let sit for couple of minutes before carefully slitting open the package.
- Spoon out fish and serve with lemon.
- VARIATION 1: Add any or all of the following to each package: 1 seeded and diced plum tomato, a few black olives, some capers, some very thinly sliced onion.
- VARIATION 2: If you don't want to mess with the foil, put it all in a covered baking dish (like Corningware). Bake at 350 to 400 degrees until cooked through. (The point of a thin knife inserted into the thickest part meets little resistance.) It would be 10-15 minutes. | |
Robyn'S Potato & Broccoli Bake | - 2 lbs frozen hash browns
- 16 ounces sour cream
- 2 cups frozen chopped broccoli
- 4 cups colby-monterey jack cheese (shredded)
- 2 teaspoons salt (or less)
- 2 teaspoons pepper (or less) | - Preheat oven to 350 degrees.
- In a large bowl, combine hashbrowns, brocolli, salt and pepper until thoughroughly mixed.
- Add sour cream and stir.
- Spoon half of the mixture into 9 x 13 baking dish.
- Top with half of the cheese.
- Spoon remaining mixture on top and finish with a final layer of cheese.
- Bake for 1 hour and 15 minute or until the center of casserole is hot. | |
Hamburger Cupcakes | - 1 box Yellow Cake Mix
- 1 box Brownie Mix (I use Ghirardelli)
- 16 ounces Icing (store bought or homemade from favorite recipe)
- 3 Food Coloring (1 Red, 1 Green, 1 Yellow) | - Yellow cake mix = Buns
- Brownie mix = Patties
- Colored Icing = Lettuce, ketchup, and mustard
- -Make yellow cake mix according to box. You can use paper liners, but I find it better using none and spray the pan holes with cooking spray.
- -Fill the individual cupcake holes less than you normally would (about 1/2 way) and bake according to box or until a toothpick comes out clean.
- -Take cupcakes out and let them cool for at least 20 minutes
- -Prepare brownie mix according to the box. Bake preferrably in a 10 x 14 pan so that the brownie patties are thin.
- -While brownies are baking, cut cupakes in half horizontally
- -After the brownies are done cooking, let them cool for 30 minutes
- -Next, divide Icing into three separate mixing bowls. Put yellow food coloring in one, red in another, and green in the last one. Mix and keep adding food coloring until desired color.
- -Once brownies are cooled, cut "patties" with a round cookie cutter or with the rim of a cup to a size similar of the cupcakes.
- -On the bottom half of the cupcake (the bottom bun) squeeze icing in a zigzag shape around the circle so that the "lettuce" is visible on the outside. Add a dot in the center so the pattie will stick.
- -Lay the brownie patty on top of the icing
- -Drizzle the red and yellow icing around the top of the patty until you get desired look
- -Add the top cupcake bun
- -Enjoy! :)
- OPTIONAL- For a more realistic look, you can add sesame seeds to the top bun. Also, orange fondant may be used for a "cheese slice"
- IMPORTANT- After you have completed every burger, let them sit out for at least 25 minutes. If they go directly into a closed container, top buns will become very sticky. | |
Mushroom And Celery Meatballs | - 1 lb. ground beef
- 1 egg
- bread crumbs
- 1 small onion, chopped
- 1 c. ketchup
- salt and pepper to taste
- 1 can mushroom soup
- 1 can celery soup | - Mix all ingredients except soups together; mix very well. Form meatballs (small); fry on medium heat until done.
- When all meatballs are fried, put all meat balls back into pan.
- Mix soups together with one can of water.
- Pour over meatballs.
- Bring to boil, stirring well.
- Then turn on low and simmer until time to serve. | |
Hot Mocha & Banana Smoothie | - 1 cup milk
- 1 None banana, peeled and chopped
- 1/4 cup Ovaltine or Milo, plus additional, to dust
- 1/4 cup brewed coffee | - Place milk and banana in a large measuring cup. Using an immersion blender, process until smooth. Pour into a small saucepan with Ovaltine and coffee.
- Stir on low heat until just below boiling point. Dust with additional Ovaltine, to serve. | |
Bob'S Italian Sausage Sliders | - 1 lb mild Italian sausage
- 1 cup marinara sauce
- 1 cup fire-roasted peppers and onion (red and green)
- 2 slices mozzarella cheese (quartered or shredded)
- 8 sliced dinner rolls or 8 slider buns
- butter (For rolls) or liquid butter (For rolls) | - Weigh and divide the sausage into 2 ounce balls.
- Flatten into patties.
- Fry them until done.
- If cooking a large amount of them such as a party, I have baked them as one big sheet and divided into patties.
- Top individual patties with about a teaspoon of marinara sauce each.
- Place a little of the fire roasted red and green peppers and onion on the marinara sauce.
- Place the quartered sliced Mozzarella cheese on the peppers.
- Bake at 350 degrees Fahrenheit or broil until the cheese is melted and slightly browned.
- Butter the sliced rolls; place on griddle or grill.
- When browned, place the patties on the rolls. And enjoy! | |
My Yummy Crispy Belly Pork | - 4 slice Belly Pork
- 1 cup Plain flour
- 1 tsp Cayenne Pepper
- 1/2 tsp Thai 7 Spice or any peppery spice
- 1/4 tsp Salt
- 2 Eggs separated use the clear part
- 3 cup Veg oil for deep frying | - Heat up the oil either it be in a deep saucepan or a deep fat fryer really hot
- Mix all the ingredients into the flour and mix well
- Separate the White and add the White to a bowl
- Take a belly pork slice and dip it and cover all over with egg white and dip into the flour mix and cover all over
- Then drop carefully in the hot oil and fry for 3 mins take out and put on kitchen paper to soak off excess oil
- Repeat with the other 3 slices and add them to a greased ovenproof Dish and cook on 170 for 20 minutes in the oven then serve with salad or Boiled Potatoes and peas | |
Beef And Couscous Skillet Dinner | - 1 pound lean boneless top sirloin steak
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Vegetable cooking spray
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 2 cups frozen broccoli, carrot, and cauliflower mix, thawed
- 1 (14 1/4-ounce) can no-salt-added beef broth
- 1 cup couscous, uncooked
- 1 1/2 cups seeded, coarsely chopped tomato
- 1/2 cup lightly packed sliced fresh basil
- 2 tablespoons balsamic vinegar | - Trim fat from steak; slice steak in half lengthwise. Slice halves into 1/4-inch-wide strips. Sprinkle with salt and pepper. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add meat, and cook 5 to 7 minutes or until browned on all sides. Remove meat from skillet; keep warm.
- Add oil to skillet. Place over medium-high heat until hot. Add garlic; saute 30 seconds. Add vegetable mix and broth. Bring to a boil; cover, reduce heat, and simmer 4 minutes or until vegetables are crisp-tender. Stir in meat and couscous; cover and let stand 5 minutes or until liquid is absorbed. Add tomato, basil, and vinegar; stir well. | |
Green Beans And Hot Sauce | - 2 pounds fresh green beans, washed and trimmed
- 2 onions, chopped
- 1 (14.5 ounce) can diced tomatoes with juice
- 2 hot yellow banana peppers, diced
- 1 green bell pepper, chopped
- 1/2 cup water
- 6 slices bacon | - Place green beans, onions, tomatoes, banana peppers, bell pepper, and water in a large pot. Bring to a boil over high heat, then reduce heat to low. Cover pot and simmer approximately 10 minutes, until green beans are tender.
- While green beans are steaming, arrange bacon slices in a medium skillet. Fry over medium heat until crispy, approximately 10 minutes. Drain on paper towels. Crumble and set aside.
- Spoon green bean mixture and juice into a serving dish. Sprinkle crumbled bacon over top and serve immediately. | |
Chicksicles | - 1 tablespoon coriander seeds
- 2 teaspoons cumin seeds
- 1/2 teaspoon curry powder
- 1/4 teaspoon cinnamon
- 1 teaspoon salt
- 2 teaspoons sugar
- 1/2 cup peanuts (or more to taste)
- 2 tablespoons sesame oil
- 2 tablespoons neutral vegetable oil
- 2 pounds chicken breast, cut into 1-inch cubes or 1/2-inch slices
- Heavy-bottom skillet
- Mortar with pestle, or coffee grinder
- Small bowl
- Food processor
- Metal or bamboo skewers (see Notes)
- Broiler and broiler pan, or gas or charcoal grill
- Broiling or Grilling | - Place coriander and cumin in a heavy dry skillet and toast, tossing occasionally, over high heat.
- When the seeds just start to smoke, remove from the heat and pour onto a plate to cool.
- Then grind in a mortar with a pestle, or an electric coffee grinder.
- Combine the cumin and coriander with other spices and sugar in a small bowl.
- Chop the peanuts in a food processor until theyre the size of small crumbs.
- Add the spices to the processor.
- While pulsing, add the oils and process to form a paste.
- Rub the paste on the chicken pieces.
- Cover and refrigerate overnight.
- Thread the chicken pieces onto skewers.
- Heat the broiler and move the rack into position so that the chicken will be within 4 inches of the burner.
- Or fire up a grill or hibachi.
- Lay the skewers directly over the heat and cook, turning often until paste is dark and chicken cooked through. | |
Chocolate Pie | - 1/3 c. cocoa
- 1 1/2 c. sugar
- 1/3 c. flour
- 3 egg yolks
- 2 c. milk
- 3/4 tsp. salt
- 1 tsp. vanilla | - Mix and sift cocoa, flour, salt and sugar. Add unbeaten egg yolks and milk; stir well. Cook until thick. Add vanilla. Pour into baked crust. Cover with whipped cream. | |
Roasted New Potato Salad With Poblano Mayo Recipe | - 1 1/2 pounds small new potatoes, cut into bite size pieces (if necessary)
- Vegetable oil
- Kosher salt and freshly ground black pepper
- 2 large poblano chiles
- 4 garlic cloves, peeled
- 4 green onions, roots and wilted outer leaves removed, chopped into 1/2-inch pieces
- 1 egg yolk
- 1/4 cup light vinegar (rice vinegar or Spanish cava vinegar)
- 1 cup olive oil
- 1/4 cup cilantro, chopped
- 4 slices of cooked bacon, crumbled | - Adjust oven rack to middle position and preheat the oven to 375°F. Toss potatoes on one side of roasting pan and drizzle with vegetable oil. Season with salt and pepper. Roast for 10 minutes.
- Remove the baking sheet from the oven. Toss the poblanos and garlic with a little more vegetable oil and place on the other side of the baking sheet. Add the green onions on top of the new potatoes. Place back in the oven and cook until the potatoes are tender, the poblanos are evenly blistered, and the garlic is soft, about 20 minutes. Remove from the oven and let cool.
- Peel off the blackened skin from the poblanos, and discard the seeds and stems. Chop the poblano and place half in a blender along with the roasted garlic, egg yolk, vinegar, and 1/2 teaspoon salt. Blend until smooth. While still running, slowly drizzle in the olive oil.
- Toss potatoes, green onion, cilantro, and the rest of the roasted chile into a medium bowl. Add a half cup of the poblano mayonnaise and stir until thoroughly coated. Serve with the crumbled bacon. | |
Cheesy Cookies | - 1 box yellow cake mix
- 1 egg, beaten
- 1 stick margarine, melted
- 1 (8 oz.) pkg. cream cheese, softened
- 2 eggs, beaten
- 3 c. powdered sugar | - Mix first 3 ingredients and press in bottom of 13 x 9-inch pan.
- Mix together remaining ingredients.
- Pour over mix and bake at 350° until golden brown.
- When cool, sprinkle with powdered sugar. | |
No Fall-Apart Tacos | - 1 1/2 lb. ground beef
- 1 pkg. taco seasoning
- 1 (12 count) box taco shells
- 1 1/2 c. shredded lettuce
- 1 c. Cheddar cheese, grated
- 2 medium tomatoes, chopped | - Preheat oven to 350°.
- In medium skillet, brown ground beef until crumbly.
- Drain fat.
- Add taco seasonings and water per package directions.
- Cook as directed.
- Fill each taco shell with 3 tablespoons meat; place on baking sheet.
- Bake in oven 5 minutes.
- Do not use toast, broil or top brown settings.
- Top each taco with lettuce, cheese and tomatoes.
- Garnish with chunky salsa, sliced ripe olives, chopped onion if desired. | |
Roasted Garlic And Basil Butter | - Qty. Measurement Description
- 1 garlic head
- 1/4 pound unsalted butter, softened
- 1 tablespoon fresh basil, chopped fine
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon each freshly ground white & black pepper, to taste. | - 1.Roast the garlic. When the garlic is cool enough to handle, squeeze the pulp from the skin and place in a bowl.
- 2.Mash the roasted garlic into a paste. Add the butter, basil, salt and pepper. Mix well to thoroughly combine.
- 3.The butter may be used right away or wrapped and sealed tightly and kept in the refrigerator or freezer. | |
Arugula, Grape, And Almond Salad With Saba Vinaigrette | - 1/2 pound seedless red or purple grapes
- 1 tablespoon minced shallot
- 1 tablespoon (or more) Sherry vinegar
- 1/4 teaspoon kosher salt plus more for seasoning
- 1/4 cup extra-virgin olive oil
- 1 tablespoon saba or aged balsamic vinegar plus more for drizzling
- Freshly ground black pepper
- 1/2 pound arugula (about 8 cups)
- 1/4 pound Roncal, Manchego, or Pecorino cheese, shaved with a peeler
- 3/4 cup salted, roasted Marcona almonds, coarsely chopped | - Finely chop 7 grapes; transfer to a small bowl. Cut remaining grapes in half; transfer to another small bowl and set aside. Using a fork, mash chopped grapes in bowl into a puree. Stir in shallot, 1 tablespoon Sherry vinegar, and 1/4 teaspoon salt and let sit for 5 minutes. Whisk in oil and 1 tablespoon saba. Season vinaigrette to taste with salt, pepper, and more Sherry vinegar, if desired. DO AHEAD:
- Combine arugula and halved grapes in a large bowl; drizzle with vinaigrette and season with salt and pepper. Toss salad to coat. Arrange salad on chilled dinner plates, dividing evenly. Scatter cheese and almonds over. Drizzle salads with more saba. | |
Salmon And Spice Carrot With Farfalla Pasta | - 2 cup FARFALLE
- 4 cup water
- 1 dash salt
- 4 cup salmon bone and 1grated carrot
- 1 cup cooked salmon flake
- 1 tsp olive oil
- 1 thinly slice carrot
- 1/2 tsp each of cumin and coriander powder
- 1 dash black pepper
- 1 tbsp each of fresh dill and parmesan cheese
- 1 tbsp each of candied sundries tomato and and walnut | - SALMON AND CARROT BROTH
- simmer salmon and carrot for 20minute add salt then sieve and drain the broth and set aside
- COOK PASTA
- cook FARFALLE as per package drain and add a dash of olive oil set aside
- SALMON AND SPICE CARROT
- Mix carrot with cumin powder and coriander powder then with olive oil then broil for about 10 minute then add cooked salmon for another 5 minute
- TO SERVE
- On a plate with broth add FARFALLE top spice salmon and carrot with sun dried tomato top parmesan cheese
- Top fresh dill |
Subsets and Splits