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Prune Cake Ingredients: - 2 c. sugar - 3 whole eggs - 1 c. Wesson oil - 2 c. flour - 1 tsp. salt - 1 tsp. soda - 1 tsp. cloves - 1 tsp. cinnamon - 1 tsp. nutmeg - 1 tsp. allspice Directions: - Mix the first 3 ingredients in bowl. - Mix the remaining ingredients in another bowl. - Mix these ingredients alternately with 1 cup buttermilk. - Add 1 cup cooked prunes (cut up) and 1 cup chopped nuts. - Cook at 250° for about 1 hour and 15 minutes in tube pan.
Amazing Spiced Chai Concentrate Ingredients: - 4-1/2 cups Water - 1 stick Cinnamon - 1 piece Fresh Ginger Chopped - 7 whole Cardamom Pods - 2 whole Star Anise Pods - 10 whole Cloves - 1/4 teaspoons Freshly Ground Black Pepper - 1/2 teaspoons Freshly-ground Nutmeg - 1 teaspoon Orange Zest - 10 teaspoons Green Or Black Tea Or 10 Tea Bags - 2/3 cups Brown Sugar - 1 Tablespoon Honey - 1 Tablespoon Vanilla Directions: - Bring the water to a boil. Add the spices and tea, remove from heat and let steep 15-20 minutes, depending on how strong you want it. Strain and add the brown sugar, honey, and vanilla. Stir to combine. - Mix 1 part concentrate with 1 part milk, heat and enjoy or pour over ice. - For a stronger flavor, mix 2 parts concentrate with 1 part milk or half-and-half (if you're like me). - This concentrate will keep in the fridge for around 2 weeks. Freeze it in an icecube tray and add to smoothies!
Summer Bean Salad Ingredients: - 1 1/4 cups fresh shelled peas (such as black-eyed, lima, or scarlett runner; about 3 pounds unshelled) - 3/4 pound green beans, trimmed and cut in half crosswise - 3/4 pound wax beans, trimmed and cut in half crosswise - 1/4 cup minced shallots - 3 tablespoons chopped fresh chives - 1 1/2 tablespoons chopped fresh or 1 teaspoon dried savory - 3 tablespoons white wine vinegar - 2 tablespoons extravirgin olive oil - 2 teaspoons chopped fresh thyme - 3/4 teaspoon salt - 1/4 teaspoon freshly ground black pepper - 1 garlic clove, minced Directions: - Cook peas in boiling water 15 minutes. Add beans; cook 5 minutes or until crisp-tender. Drain and rinse with cold water. Drain; place bean mixture in a large bowl. - Combine shallots and remaining ingredients. Pour over bean mixture; toss well. Serve at room temperature or chilled.
Zucchini Bread Ingredients: - 1 c. oil - 3 eggs - 2 c. zucchini, grated (use peeling) - 2 c. sugar - 1 tsp. vanilla - 3 c. flour, sifted - 1 tsp. salt - 1/4 tsp. baking powder - 1 tsp. soda - 1 tsp. cinnamon - 1 c. drained crushed pineapple (optional) Directions: - Grate zucchini, using peeling. - Beat together eggs, oil, zucchini, vanilla and sugar. - Beat thoroughly. - Mix together in another bowl the flour, salt, baking powder, cinnamon and soda. Add dry ingredients to zucchini mixture. - (Optional: - Add nuts, raisins or dates.) Makes 2 large loaves or 3 small loaves. - Grease and flour loaf pans. - Bake at 325° for 1 hour. - Take out of pans immediately. - Cool on racks.
Braciole Al La Trigiano Ingredients: - Two Pork Tenderloins butterflyed and pounded to 1/4 inch. - Stuffing: - 2 eggs, beaten - 1 cup Romano cheese grated - 1 1/2 cups Italian Bread crumbs - 1/2 teaspoon salt - 1/2 teaspoon pepper - toasted pine nuts - 1/4 cup fresh parcley - 1/2 cup milk add a little at a time only to moisten bread crumbs - 4 quarts Marinara sauce Directions: - Prepare Marinara sauce or use your favorite store bought. - Butterfly tenderloin and pound between a plastic freezer bag 1/4 inch thick - Mix together stuffing ingredients and spread stuffing in a layer over the 2 loins. - Leaving 1/2 inch border all around edges - roll loin like jelly roll and secure with tooth picks or tie with butchers string. - Sear loins in a hot skillet - Drop into sauce and simmer until tender about 2 hours - remove loins carve into 1 inch rounds. - Serve with pasta
Sombrero Eggs Ingredients: - 1 flour tortilla (6 inch) - 1 tsp. butter - 1 egg - 2 Tbsp. KRAFT Mexican Style Finely Shredded Four Cheese - 1 Tbsp. sliced green onions - 1/4 tsp. soy sauce Directions: - Use 1-1/2-inch cookie cutter to cut hole in center of tortilla. - Melt butter in small skillet on medium heat. - Add tortilla and cutout; cook 2 min. - on each side or until each is browned on both sides. - Remove cutout from skillet; set aside. - Slip broken egg into hole in tortilla; cover. - Cook 3 min. - or until egg white is set and yolk is cooked to desired doneness. - Sprinkle with cheese; cook, covered, 1 min. - or until melted. - Remove from heat. - Top with tortilla cutout and onions; drizzle with soy sauce.
Lemon Lush Ingredients: - 1 cube butter or margarine - 1 c. flour - 1/2 c. chopped walnuts - 8 oz. cream cheese - 1 c. powdered sugar - 2 small pkg. instant lemon pudding - 3 c. milk Directions: - Mix first - 3 - ingredients. - Pour into 8 x 10-inch glass dish. Pat down to cover bottom. - Bake at 350° for 20 minutes. With mixer, mix cheese and sugar. - Fold in 1/2 of large carton of Cool Whip. - Spread on cooled crust.
Sherried Fruit Ingredients: - 2 c. halved fresh or canned sweet cherries - 2 c. cantaloupe balls - 1 c. sliced nectarines - 1 c. cubed fresh or canned pineapple - 1/3 c. dry sherry - 3/4 tsp. chopped fresh mint Directions: - Combine fruit in a large bowl. - Add sherry and mint, tossing lightly. - Cover and chill at least 2 hours.
Chipotle Thai Passion Ingredients: - 1 1/2 ounces rum, preferably aged - 3/4 ounce passion fruit puree - 3/4 ounce chipotle infused syrup - 1/2 ounce fresh lime juice - 1 slice Thai chile, 3/8-inch - 1 shiso leaves or 1 mint - Chipotle Simple Syrup - 1 cup sugar - 1 cup water - 1 dried chipotle chile Directions: - Muddle one Shiso leaf and Thai chili, pounding lightly with muddler to crack chili seeds. Use several mint leaves if subbing. - Add the rest of ingredients. Shake with ice, double strain over 2 large clear ice cubes in an Old-Fashioned glass. - Garnish with a second Shiso leaf. - Chipotle Simple Syrup. - In a small pot over medium heat, bring the sugar, water and chipotle to a boil. Stir until the sugar dissolves, then take off the heat. Pour into a heat-proof container and let cool.
Old Fashioned Ginger Bread Ingredients: - 1/2 c. sugar - 1/2 c. butter - 1 c. molasses - 2 1/2 c. flour - 1 1/2 tsp. baking soda - 1 egg - 1/2 tsp. cloves - 1/2 tsp. salt - 1 tsp. cinnamon - 1 tsp. ginger - 1 c. hot water Directions: - Mix all ingredients together quickly. - Pour into medium sized baking pan that has been rubbed with butter and dusted with flour. Bake 35 minutes at 350°. - Serve with whipped topping.
Lemon Tea Bread Ingredients: - 1/2 c. shortening - 1 c. sugar - 2 large eggs - 1 1/2 c. all-purpose flour - 1 1/2 tsp. baking powder - 1/4 tsp. salt - 1/2 c. milk - grated rind of 1 lemon - 1/2 c. chopped pecans - Lemon Glaze Directions: - Beat shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. - Add eggs, one at a time, beating after each addition.
Strawberry Ice Cream (Cooked Custard) Ingredients: - 4 c. milk, divided - 2 c. miniature marshmallows - 4 eggs, well beaten - 2 1/2 c. sugar - 2 c. half and half - 1 c. heavy whipping cream - 2 tsp. vanilla extract - 4 c. pureed, fresh strawberries Directions: - Combine 2 cups of milk and the marshmallows in a heavy saucepan. - Cook over medium heat until all marshmallows are dissolved. - Gradually stir about 1/4 of this hot mixture into the well beaten eggs. - Add the remaining hot mixture, stirring constantly. - Cook until the temperature reaches 165°. - Remove from heat; add the remaining 2 cups of milk, sugar, half and half, heavy cream and the vanilla. - Chill. - Combine this thoroughly chilled mixture with the pureed strawberries (chilled, also). Pour into a 5-quart hand-turned ice cream freezer and freeze according to directions. - Let ripen 1 hour before serving. - Makes about 1 gallon.
Peppermint Chocolate Blast Ingredients: - 1 tablespoon instant coffee crystals - 12 cup ice cube - 1 teaspoon cocoa powder - 12 cup light soymilk - 2 (1 g) packets sugar substitute - 14 teaspoon peppermint extract - 14 teaspoon french vanilla extract Directions: - Put ice in blender and crush. - Mix together the milk, sugar, and extracts and add to blender. - Add coffee crystals and cocoa powder to blender. - Blend for 30 to 60 seconds until combined.
Salad Dressing Ingredients: - 1 medium onion - juice of 1 lemon - 2 Tbsp. Worcestershire sauce - 1 c. sugar - 1 tsp. salt - dash of pepper - 1/4 c. ketchup - 1/2 c. vinegar - 1 c. oil Directions: - Combine all ingredients in a blender and mix until well blended.
Beef 'N Potato Bake(Quick, Easy And Good!) Ingredients: - 4 c. frozen hash browns, thawed - 3 Tbsp. vegetable oil - 1 lb. ground beef - 1 can cream of mushroom soup - 1/2 tsp. garlic powder - 1 (10 oz.) pkg. frozen mixed vegies - 1 c. (4 oz.) shredded cheese (half Jack and half Cheddar) - 1 (2.8 oz.) can Durkee French fried onion rings - 1/8 tsp. black pepper - 1 large onion and garlic - 1 can water Directions: - In a shallow, 1 1/2-quart baking dish, combine potatoes, oil and black pepper. - Firmly press mixture across bottom and up sides of dish to form a shell. - Bake, uncovered, at 400° for 15 minutes.
Spicy Pickles Ingredients: - 48 oz. sliced hamburger dills - 3 c. sugar - 1 oz. Tabasco - 6 cloves garlic, sliced Directions: - Drain liquid from dills; discard. - Add sugar and Tabasco. Stir. - Cover and let sit 24 hours, then refrigerate.
Mexi-Corn Bake Ingredients: - 3/4 lb. ground beef - 1/2 lb. lean pork, diced - 1 c. onion, sliced - 2 1/2 c. tomato juice - 1 pkg. frozen corn - 1 Tbsp. chili powder - 1 tsp. salt - 1/4 tsp. pepper - cornmeal pastry Directions: - In 1-quart ovenware casserole dish, brown onion, pork and beef. - Turn dish, stir and cook for additional 8 minutes. - Drain off fat. - Place in baking dish. - Stir in remaining ingredients. Continue cooking for 15 to 16 minutes or until mixture boils. Stir, then cook for another 10 minutes. - Prepare pastry. - Cover dish with pastry. - Cook 14 to 15 minutes longer.
Onion Dressing Patties Ingredients: - 1 large onion, chopped - 1 cup chopped celery - 3 tablespoons butter or margarine - 2 cups cornbread crumbs - 5 slices bread, toasted and crumbled (about 3 3/4 cups crumbs) - 1/4 teaspoon rubbed sage - 1/8 teaspoon poultry seasoning - 1/8 teaspoon ground thyme - 2 hard-cooked eggs, chopped - 1 egg - 1 teaspoon Worcestershire sauce - 1/2 cup chicken broth Directions: - Saute onion and celery in butter until tender; stir in remaining ingredients, mixing well. - Shape stuffing into 9 patties; place on a lightly greased baking sheet. Bake at 350° for 20 minutes or until golden brown.
Candie'S Simply Great Punch Ingredients: - 2 (46 fluid ounce) cans fruit punch - 1 (2 liter) bottle lemon-lime flavored carbonated beverage - 1/2 gallon French vanilla ice cream Directions: - Pour chilled punch and soda into punch bowl. Scoop out entire half-gallon of ice cream, and carefully slide into punch.
Tobey's Carob Treats Ingredients: - 3 cups whole wheat flour - 12 cup wheat germ - 2 12 cups rolled oats, not instant - 18 cup peanut oil - 18 cup vegetable oil - 1 tablespoon brown sugar, heaping - 2 ounces carob chips, melted - 14 cup molasses - 1 cup water - 12 cup powdered milk Directions: - To melt carob chips, use a double boiler.I always use paramount crystals.it helps make carob chips, melted, smoother.I buy these online.but some candy or cake baking shops carry them.I use a couple of tbls.or 1/4 cup of paramount crystals to 2 cups of carob chips. - Mix ingredients in large bowl -- - Add remaining ingredients and mix until blended. - Dough will be stiff. - Chill. - Roll dough on a greased cookie sheet and cut into squares.1/2" thick. - Bake at 300*.for 1 hour.
Fried Squash Blossoms Ingredients: - 1/2 c. all-purpose flour - 1/2 tsp. baking powder - 1/4 tsp. garlic salt - 1/4 tsp. ground cumin - 1 egg - 1/2 c. milk - 1 Tbsp. oil * - 12 large freshly pickled blossoms Directions: - *Additional oil is needed for frying.
Vegetable Dill Dip Ingredients: - 6 oz. real mayonnaise - 6 oz. sour cream - 1 Tbsp. onion, minced - 1 Tbsp. parsley flakes - 1 tsp. dill weed - pinch of garlic powder Directions: - Mix ingredients thoroughly. - Store in refrigerator for approximately 1 hour before serving.
Chocolate Chip Cookies Ingredients: - 2 12 cups all-purpose flour - 12 teaspoon baking soda - 14 teaspoon salt - 1 cup dark brown sugar, firmly packed - 12 cup granulated sugar - 1 cup salted butter, softened - 2 large eggs - 2 teaspoons pure vanilla extract - 2 cups semi-sweet chocolate chips Directions: - Preheat oven to 300 degrees F. - In medium bowl combine flour, soda and salt. - Mix well with wire whisk. - Set aside. - In a large bowl with an electric mixer blend sugars at meduim speed. - Add butter and mix to form a grainy paste, scraping down the sides of the bowl. - Add eggs and vanilla extract, and mix at meduim speed until just blended. - Do not overmix. - Add the flour mixture and chocolate chips, and blend at low speed until just mixed. - Do not overmix. - Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart. - Bake 22-24 minutes or until golden brown. - Transfer cookies immediately to a cool surface with a spatula.
Baked Lima Beans Ingredients: - 2 (10 oz.) pkg. frozen lima beans - 1/2 c. chopped onion (1 small) - 2 Tbsp. butter - 1/4 c. brown sugar - 1/4 c. ketchup - 1/2 tsp. salt - 1/8 tsp. pepper Directions: - Cook beans in boiling salted water until tender; drain. Meanwhile, cook onion in butter until soft. Stir in remaining ingredients and blend. Stir in lima beans. Place in 1 1/2-quart casserole; bake at 350° for 25 minutes.
Super Biscuits Ingredients: - 2 c. flour - 4 tsp. baking powder - 1/2 tsp. salt - 1/2 tsp. cream of tartar - 1 tsp. sugar - 1/2 c. shortening - 3/4 c. milk - 1 egg Directions: - Bake at 450° for 10 minutes.
Marinade For Beef Ingredients: - 1/2 c. Wesson oil - 1/2 c. vinegar - 3 Tbsp. A.1. steak sauce - 1/2 tsp. onion powder - 1/4 tsp. garlic powder - 1/2 tsp. thyme - 1/2 tsp. salt and pepper - 1 tsp. sugar Directions: - For marinade, combine all ingredients. - Pour over beef and marinate overnight. - Cook beef on grill, using marinade as a basting sauce.
Broccoli Soup Ingredients: - 1 Tbsp. oleo - 1/4 c. chopped onion - 3 c. water - 3 beef bouillon cubes - 1 (10 oz.) pkg. chopped broccoli - 4 oz. small egg noodles - 3 c. milk - 1/2 lb. Velveeta cheese Directions: - Saute onion in oleo for 3 minutes. - Add water, cubes, broccoli and noodles. - Cook until noodles are done. - Add milk and cheese; cook until cheese melts.
Baked Beans Ingredients: - 3 cans pork and beans - 1/2 lb. ground beef - 1 small onion, chopped - 1 small bell pepper, chopped - 1/2 c. brown sugar - 1/2 tsp. salt - 1/2 tsp. black pepper - 1/2 tsp. garlic salt Directions: - Brown ground beef with salt, black pepper and garlic salt. Add onion and bell pepper. - Mix with pork and beans and brown sugar in a baking dish. - Bake in 325° oven for 1 hour or microwave for 30 minutes.
Potato Salad Ingredients: - 4 large cooked potatoes - 3 hard-boiled eggs - 1/2 c. finely chopped onions - 1/3 c. finely chopped bell pepper - 1 small can chopped olives - 1 small jar pimentos - 1 c. Miracle Whip - 1/2 c. relish sandwich spread - 1/3 c. sweet relish - 2 Tbsp. spicy mustard Directions: - Cut potatoes in small chunks; dice eggs. - Mix with remaining ingredients very well. - Season to taste with black pepper and Accent, garlic powder or garlic salt. - Garnish with sprigs of parsley and sliced boiled egg. - Sprinkle with paprika. Refrigerate.
Fire Crackers Ingredients: - 1 box Saltine Crackers - 1-13 cup Canola Oil - 1 package Hidden Valley Ranch Dressing Mix (1 Oz. Packet) - 2 Tablespoons Crushed Red Pepper Flakes, Or More To Taste Directions: - Mix oil and red pepper flakes in a glass bowl and allow to sit for 1 hour. - Add ranch dressing packet to oil mixture and combine well. - Open all crackers and place in a large container with a lid. - I use a plastic bulk size mayo jar with a screw top lid. - You could also divide these out into gallon-size Ziploc bags. - Once you have your crackers in place, just pour the oil mixture on top of them and seal up the container. - Rotate your container so that all the crackers will be coated with the mixture and soak up the oil. - I usually roll them around every 20 mintues for the next hour or so. - Once they are ready, just store them in airtight containers or Ziploc bags lined with a paper towel. - These things are so good, I just eat them as they are!
Grandma'S Sugar Cookies Ingredients: - 2 c. flour - 1/2 tsp. baking powder - 6 Tbsp. butter or margarine - 1/3 c. shortening - 3/4 c. sugar - 1 egg - 1 Tbsp. milk - 1 tsp. vanilla Directions: - Stir together flour, baking powder and 1/4 teaspoon salt. Beat butter and shortening for 30 seconds. - Add the sugar and beat until fluffy. - Add egg, milk and vanilla; beat well. - Add dry ingredients to beaten mixture until well combined. - Cover and chill for 3 hours. - Working with half the dough at a time, on a lightly floured surface, roll to 1/8-inch thickness. - Cut into desired shapes. - Place on an ungreased cookie sheet. - Bake at 375° for 8 minutes or until done. - Makes 36.
Turkey Spaghetti Casserole Ingredients: - 1 medium onion, chopped - 1 medium carrot, chopped - 1 celery rib, chopped - 1/3 cup sliced fresh mushrooms - 1 tablespoon butter - 2-1/2 cups reduced-sodium chicken broth - 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted - 1/4 teaspoon salt - 1/4 teaspoon pepper - 2-1/2 cups cubed cooked turkey breast - 6 ounces uncooked spaghetti, broken into 2-inch pieces - 1/2 cup shredded reduced-fat Colby-Monterey Jack cheese - 1/2 teaspoon paprika Directions: - In a small skillet, saute the vegetables in butter until tender. In a large bowl, combine the broth, soup, salt and pepper. - In a 2-1/2-qt. baking dish coated with cooking spray, layer the turkey, spaghetti and vegetable mixture. Pour broth mixture over the top. - Cover and bake at 350° for 70-80 minutes or until spaghetti is tender, stirring once. Uncover; sprinkle with cheese and paprika. Bake 5-10 minutes longer or until cheese is melted.
Chocolate Scotcheroo Bars Ingredients: - 1 cup white sugar - 1 cup light corn syrup - 1 cup peanut butter - 6 cups crispy rice cereal - 1 cup semisweet chocolate chips - 1 cup butterscotch chips Directions: - Butter a 9x13 inch baking pan. - In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter. Mix in the rice cereal until evenly coated. Press the mixture into the prepared pan. - In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars.
Semi- Homemade Meat Spaghetti Sauce Ingredients: - 1 1/2 lbs ground beef - 2 (28 ounce) cans tomato sauce - 2 tablespoons basil - 1 1/2 tablespoons oregano - 2 tablespoons minced dried onion - 1 tablespoon salt - 1 tablespoon garlic powder - 1 tablespoon black pepper - 3/4 cup grated parmesan cheese (not fresh, but from a container, like Kraft brand) Directions: - Brown Beef in an extra large sauce pan. - When cooked throughly (do not drain unless there is excessive oil, other than that you need the beef oil for flavor)Put in 2 cans of sauce. - Add all the spices and parmesan cheese. Bring to just a slight boil, lower heat and cover. Simmer for just 5 more minutes. - Serve over your favorite pasta. You might need to add more salt to taste.
Pink Pussycat Ingredients: - 3 tablespoons gin - 4 1/2 tablespoons pineapple juice - 3 tablespoons grapefruit juice - 2 teaspoons grenadine Directions: - Shake all the ingredients well with ice and strain into a tall glass. Garnish with a segment of grapefruit.
7 Layer Salad Ingredients: - 1 bell pepper - 1 onion or green onions - 1 can English peas, drained - 1 c. mayonnaise - lettuce - Cheddar cheese, grated - bacon bits Directions: - Layer in dish as listed. - I add a chopped tomato just before serving.
Brisket Ingredients: - brisket - liquid smoke - salt and pepper - 1 c. cold coffee - 1 c. dry red wine (Merlot or Burgundy) - 1 sliced onion - 6 bay leaves Directions: - Brush liquid smoke on brisket and sprinkle with salt and pepper. - Soak overnight in cold coffee and wine. - Add onion and bay leaves. - Bake in a covered roaster or roasting bag for 5 to 6 hours at 300°, fat side up. - Remove fat after 4 hours and drizzle with barbecue sauce. - Slice across grain and add more sauce, if desired. Keep in low oven (200° to 250°) until ready to serve.
My Salsa Ingredients: - 2 jalapeno peppers - 2 serrano peppers - 2 (14 ounce) cans whole tomatoes - 1 medium-size white onion, roughly chopped - 5 -10 cloves garlic, roughly chopped - 12 teaspoon salt - 14 teaspoon cumin - 14 cup chopped cilantro Directions: - Blacken peppers in a dry cast iron skillet. - While roasting the peppers, process half of the tomatoes in a blender or food proceesor to desired chunkiness and pour into bowl. - After peppers are blackened, remove stems, seeds and skins (leave some seeds for added heat). - Do not rinse as some of the burnt flavor is desirable. - Process the peppers along with the remaining tomatoes, onion and garlic in blender or food processor. - Add to previously processed tomatoes and stir in cumin. - Keeps in refrigerator for about 2 to 3 weeks.
Pizza Casserole Ingredients: - 1 lb. beef - 1 onion, chopped - 1 green pepper, chopped - 1/2 tsp. garlic salt - 1/4 tsp. pepper - 1/4 tsp. dried oregano - 1/4 tsp. basil - 1 (14 oz.) pizza sauce - 1 (8 oz.) pkg. uncooked macaroni - 1 (3 1/2 oz.) pkg. pepperoni - 1 (4 oz.) pkg. shredded Mozzarella cheese Directions: - Brown ground beef, onion and green pepper in large Dutch oven. Drain. - Return to Dutch oven; add garlic salt and next 4 ingredients. - Stir well; cover. - Reduce heat and simmer 15 minutes. - Cook macaroni; omit salt. - Add to meat mixture. - Stir well. - Spoon into a lightly greased 12 x 8 x 2-inch baking dish. Top evenly with pepperoni. - Cover and bake at 350° for 20 minutes. Top with cheese and bake uncovered 5 minutes.
Sugar Cookies Ingredients: - 1 c. soft butter - 1 c. confectioners sugar - 1 c. granulated sugar - 2 eggs - 1 c. salad oil - 2 tsp. vanilla extract - 4 1/2 c. unsifted flour - 1 tsp. baking powder - 1 tsp. cream of tartar - 1 tsp. salt - colored sugar Directions: - At medium speed, cream the butter and sugar. - Add eggs, one at a time, until light and fluffy. - Add oil and vanilla and beat until well mixed. - Combine flour, baking soda, cream of tartar and salt and add to creamed mixture. - Beat until well blended. - Wrap and chill for several hours. - Set oven at 325°. - Grease cookie sheets. Form heaping teaspoonful into ball. - Flatten with glass to 2 inches in diameter; dip glass in sugar. - Bake 8 to 10 minutes. - Let stand 2 to 3 minutes before removing.
Soy Fried Rice Ingredients: - 2 Tbsp. cooking oil (peanut or Mazola) - 3 eggs, beaten - 1 bunch green onions and tops, sliced - 1 (14 oz.) box Minute rice, cooked as directed or 1 c. regular rice, cooked and drained - 2 Tbsp. soy sauce - 1 c. cooked diced shrimp or 1 c. cooked diced pork tenderloin (optional) Directions: - Heat oil; add eggs, mixing constantly while breaking up with fork. - Add eggs and onions to rice with soy sauce to color rice brown. - Blend very well and serve hot. - (Can be reheated in oven at 350° for 30 minutes.) - If desired, stir in 1 cup cooked, diced shrimp or 1 cup cooked, diced pork tenderloin.
Banana Nut Bread Ingredients: - 1/2 cup butter - 1 cup sugar - 2 eggs - 3 ripe bananas - 2 cups flour - 1 teaspoon baking soda - 3 tablespoons milk - 1 cup walnuts (chopped) Directions: - 1. Preheat oven to 350°. - 2. Cream together butter and sugar. - 3. Add eggs and bananas. Mix (using an electric mixer) until bananas are well mashed. - 4. Add flour, milk, and soda. Blend thoroughly but do not over mix. - 5. Fold in nuts. - 6. Pour batter into 2 greased and floured load pans (8 1/2" by 4 1/2"). Bake for 35-40 minutes. Remove baked loaves from pans to cool.
Peanut Butter Cookies Ingredients: - 1 c. oleo - 1 c. sugar - 1 c. brown sugar - 2 eggs - 1 c. peanut butter - 3 c. flour - 2 tsp. baking soda - pinch of salt - 1 tsp. vanilla Directions: - Cream oleo and sugars until smooth. - Drop in eggs and beat. Add peanut butter and blend. - Sift flour, soda and salt and add to mixture. - Add vanilla. - Roll into small round balls. - Put on cookie sheet 2-inches apart. - Crisscross with fork which has been dipped in cold water. - Bake at 350° for 15 minutes.
Sage Turkey Burgers Ingredients: - 1 pound ground turkey - 1/4 cup chopped fresh sage - 3/4 teaspoon salt - 1/2 teaspoon freshly ground or coarse ground pepper - 2 (3/4-ounce) slices Land O Lakes Swiss Cheese, cut in half - 4 whole wheat hamburger buns - 4 slices tomato - 4 lettuce leaves Directions: - Heat gas grill on medium or charcoal grill until coals are ash white. - Combine ground turkey, sage, salt and pepper in bowl. - Form mixture into 4 patties. - Place patties onto grill. - Grill, turning occasionally, 15-16 minutes or until internal temperature reaches at least 165F or until meat is no longer pink in center. - Top each burger with 1 piece cheese; let melt slightly. - Remove burgers from grill; place burgers onto bottom half of buns. - Top each with 1 slice tomato, 1 lettuce leaf and top half of bun.
Lemon Cheese Bars Ingredients: - 1 yellow cake mix (with pudding) - 1 (8 oz.) pkg. cream cheese, softened - 1/3 c. sugar - 1 tsp. lemon juice Directions: - Mix dry cake mix, 1 egg and 1/3 cup oil until crumbly; reserve 1 cup. Pat remaining mixture lightly in an ungreased 13 x 9 x 2-inch pan. Bake 15 minutes at 350°.
Hot Veggie Stew Ingredients: - 1 Tbsp. olive oil - 1 c. chopped onion - 4 minced garlic cloves - 1 medium zucchini, sliced thin - 8 oz. fresh mushrooms - 15 oz. can kidney beans, rinsed and drained - 14 oz. can green beans - 8 oz. can tomato sauce - 2 (15 oz.) cans diced tomatoes - 2/3 c. cracked wheat (bulgar) - 15 oz. can vegetable stock or chicken bouillon - 1/4 c. fresh parsley - 1 tsp. Italian seasoning - 1 1/2 tsp. crushed red pepper Directions: - Saute onion and garlic in olive oil. - Add zucchini, mushrooms, kidney beans and green beans. - Cook 5 minutes. - Add the rest of the ingredients and cover and simmer for 30 minutes.
Four Seasons Enchiladas Ingredients: - 1 (4 ounce) can chopped green chile peppers, drained - 4 ounces cream cheese, softened - 1/2 teaspoon ground cumin - 2 cups chopped cooked turkey - 8 (8 inch) flour tortillas - 1 (16 ounce) jar salsa - 1 (16 ounce) can chili beans, undrained - 1 cup shredded Monterey Jack cheese Directions: - Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. - In a medium bowl, mix chile peppers, cream cheese, and cumin. Stir in chopped turkey. - Place the tortillas in a microwave oven. Heat for 1 minute, or until the tortillas are softened. Spread about 2 heaping tablespoons of the chile pepper mixture on each tortilla, and roll up. Place the rolled tortillas, seam-side down, in single layer in the prepared baking dish. - In a medium bowl, combine the salsa and beans. Spoon the mixture over the enchiladas. Sprinkle the top with cheese. - Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.
Vegan Chocobundt Recipe Ingredients: - 350 g whole wheat flour - 70 g cocoa - 180 g sugar - 1 teaspoon baking soda - 12 teaspoon sea salt - 280 ml water - 4 tablespoons vegetable oil (preferably coconut or safflower oil) - 1 teaspoon vanilla - 1 teaspoon cider vinegar Directions: - Preheat the oven to 200C. - Mix the dry ingredients flour, cocoa, sugar, baking soda and salt. - Mix all the wet ingredients in a separate bowl water, oil, vanilla and vinegar. - Add to dry ingredients. - Beat quickly to thoroughly distribute everything. - Pour into prepared Bundt pan. - Bake 45 minutes. - Cool completely before un-moulding.
Israeli Couscous And Tomato Salad Ingredients: - 1 cup Israeli couscous - 2 tablespoons olive oil, plus more for brushing - Grilled Tomatoes (click for recipe) - 1/2 head of radicchio - 1/4 small red onion, thinly sliced - Kosher salt and freshly ground black pepper - Shaved ricotta salata, chopped toasted almonds, fresh flat-leaf parsley leaves, and fresh oregano leaves (for serving) Directions: - Cook Israeli couscous according to package directions; toss with 2 Tbsp. oil. Meanwhile, prepare grilled tomatoes. - Brush radicchio with oil; grill over high heat, turning occasionally, until lightly charred, 5-8 minutes. Let cool; coarsely chop. Toss with tomatoes, onion, and couscous; season with salt and pepper. Serve topped with ricotta, almonds, and parsley and oregano leaves.i
Ahad E Changezi Recipe Ingredients: - 1 x Leg of kid lamb, (1 kg) - 2 c. Jamun vinegar, (480 ml) - 2 Tbsp. Ginger-garlic paste, (30 g) - Salt and black pepper pwdr to taste - 2 Tbsp. Oil, (30 ml) - 1 x Carrot, minced (100 g) - 2 x Onions, minced (100 g) - 2 tsp Chilli pwdr, (10 g) - 2 tsp Chaat masala pwdr, (10 g) Directions: - CLEAN the baby lamb leg and dry well. - Mix jamun vinegar, ginger-garlic paste, salt, pepper, minced onions, carrot and chilli pwdr. - Apply to the leg and keep aside for six hrs, so which the lamb meat absorbs the flavour and taste of the marinade. - Put the baby lamb leg on a skewer (sheekh) and cook in a clay oven (tandoor) for 20 to 25 min or possibly until done. - Season with salt and chaat masala pwdr. - Serve warm along with greens and onion rings. - NOTES : Tender lamb leg roasted and seasoned with chaat masala pwdr
"The Best" Yeast Bread Ingredients: - 3 c. flour - 1 c. warm milk (110~ to 115~) - 1 pkg. yeast, dissolved in milk - 1 tsp. salt - 1 tsp. sugar - 2 sticks margarine - 2 eggs Directions: - Have ingredients at room temperature. - Heat milk to lukewarm. Add yeast, stirring to dissolve. - Cream 1 stick butter, sugar and salt. - Add milk and yeast to butter mixture. - Beat eggs and add. Beat together. - Add 1 1/2 cups flour, mixing well. - Cover and let rise 1 hour. - Add 1 1/2 cups flour and mix well. - Refrigerate several hours or overnight. - Drop by spoonfuls into greased Bundt or tube pan. - Pour 1 stick melted butter over mix. - Let rise 3 hours. - Bake at 350° for 30 minutes. - Slice to serve.
The Tastiest No-Roll Pie Crust Ever Ingredients: - 3 cups pastry flour - 1 tablespoon sugar - 12 teaspoon baking powder - 1 teaspoon salt - 1 teaspoon vanilla extract - 23 cup olive oil (use light or extra-light for best flavor ) - 13 cup water, cold Directions: - Stir together the dry ingredients. - Stir together the wet ingredients. - Combine the two, stirring just to blend. - Divide the mixture in half; it will make 2 single crusts or one crust plus a streusel topping. - Press half of the dough into the bottom and up the sides of a 9" pie pan, crimping the edges. - Use the other half to make the bottom crust for another pie or put it back in the mixing bowl, add 1/3 cup brown sugar and 1 tsp cinnamon. - Mix till it becomes moist/crumbly. - Fill your prepared crust, spread the topping over the filling, and bake as directed.
Seared Sun-Dried Tomato-Pesto Sea Scallops Ingredients: - 4 ounces sun-dried tomatoes - 6 ounces pesto sauce - 8 large sea scallops - 1 teaspoon salt - 1 teaspoon pepper - 2 ounces clarified butter Directions: - Place the sundried tomatoes and pesto sauce in food prossesor, and blend together. - Sprinkle salt and pepper on both sides of sea scallops to taste. Put clarrified butter in pan over med-hi heat, and sear scallops in butter for 3 minutes on each side. - Heat the sundried tomato pesto sauce over med heat until hot. - Serve scollops on plate with 1 teaspoon of hot sundried pesto sauce on top of each scallop.
Mom'S Donuts Ingredients: - 1 1/2 tsp. salt - 2 c. sugar - 3 Tbsp. butter - 5 eggs - 1/4 tsp. nutmeg - 1/4 tsp. cinnamon - 3 to 4 c. flour - 1 1/2 c. sweet milk - 3 Tbsp. baking powder - vanilla Directions: - Mix all ingredients and add enough flour to make soft dough.
Cherry Cheesecake Tart Ingredients: - 14 Tbsp. soft butter - 2 Tbsp. sugar - 1 1/2 c. flour - 2 pkg. Dream Whip - 2 c. powdered sugar - 1 (8 oz.) cream cheese - 1 can cherry pie filling - 1 tsp. almond flavoring - 1/2 c. sugar Directions: - Mix all; pour on top of pie. - Chill well.
Weight Watchers Cheesecake Ingredients: - 1 (3 oz.) sugar free lemon Jell-O - 1/2 c. boiling water - 2 c. blended smooth cottage cheese - 1/2 carton Cool Whip Directions: - Dissolve Jell-O in boiling water. - Cool. - Blend cottage cheese in mixer or blender. - Stir into cooled Jell-O and add Cool Whip. Can pour into graham cracker pie crust or into Pyrex pie pan.
Candied Sweet Potatoes Ingredients: - 6 medium sweet potatoes - 1 c. firmly packed light brown sugar - 1 tsp. salt - 1/4 c. butter or margarine - 1/4 c. water Directions: - Parboil potatoes 15 minutes. - Peel and cut in half lengthwise. Place in buttered baking dish. - Combine sugar, salt, butter and water. - Boil 3 minutes. - Pour syrup over potatoes. Bake in moderate oven at 350° for 1 to 1 1/4 hours. - Baste occasionally.
Roasted Lemon Chicken Ingredients: - 3 tablespoons olive oil - 1/4 cup dry white wine - 3 tablespoons fresh squeezed lemon juice - 7 garlic cloves, finely minced - 2 1/2 teaspoons grated lemon zest - 1 1/2 teaspoons dried oregano - 1/2 teaspoon dried thyme - 1 teaspoon kosher salt, divided - 1/4 teaspoon crushed red pepper flakes - 4 boneless skin-on chicken breasts - 1/4 teaspoon fresh coarse ground black pepper - 1 lemon, cut into 6 wedges Directions: - Preheat oven to 400 degrees. - In a 9x13" glass baking dish, whisk together oil, wine and lemon juice; stir in garlic, zest, oregano, thyme, 1/2 teaspoon salt and the red pepper flakes. - Sprinkle chicken on both sides with the remaining salt and black pepper. Place breasts skin side up in the baking dish with the lemon wedges. Bake until chicken is done and skin is golden-brown (30-40 min.). Remove from oven; cover pan with foil 10 minute to rest. Spoon pan sauce onto a rimmed serving platter and set breasts on top.
Becky'S Salmon Ingredients: - 14 oz. can salmon - 2 eggs, beaten - 1 tsp. dried, minced onion - 2 Tbsp. milk - 1/4 tsp. seasoned salt - 1/8 tsp. black pepper - 1/8 tsp. paprika - 10 to 12 saltines, crushed - corn meal Directions: - Drain salmon. - Remove skin and bones. - Flake salmon into mixing bowl. - Add milk, eggs, onion, salt, black pepper, paprika and crushed crackers. - Mix thoroughly. - Pat out into 6 to 7 patties or "tee pees." - Roll lightly in cornmeal to coat. - Place on plate and refrigerate 30 minutes or longer, covered with plastic wrap.
Orange Chicken Salad Ingredients: - 2 c. mixed greens - 2 chopped chicken breasts, cooked - 1 (11 oz.) can Mandarin orange pieces - 1 c. Feta cheese chunks - 1/2 c. raisins - 1/2 c. Granny apples, chopped - 1/2 c. candied walnut pieces Directions: - Toss with olive oil/balsamic/herb dressing to taste.
Broccoli And Rice Casserole Ingredients: - 1 (10 oz.) pkg. frozen chopped broccoli - 1/2 c. chopped onion - 1 Tbsp. butter - 2 c. cooked rice - 1 (10 3/4 oz.) can condensed mushroom soup - 1/2 c. grated cheese Directions: - Cook broccoli; drain. Saute onion in butter until soft but not brown. Stir in rice, soup and broccoli. Stir in a little cheese, if desired. Butter shallow 1 1/2-quart casserole dish. Place ingredients in prepared dish. Top with 1/2 cup of grated cheese. Cook in 350° oven for 30 minutes or until slightly browned or bubbly.
*Banana Cocktail Ingredients: - 1/2 c. ketchup - 3 Tbsp. lime or lemon juice - 1 Tbsp. finely chopped scallions - 2 Tbsp. finely chopped celery - 2 tsp. Worcestershire sauce - 1/8 tsp. Tabasco sauce - 3 c. diced bananas Directions: - Mix together the ketchup, lime juice, scallions, celery, Worcestershire sauce and Tabasco sauce. - Fold in the bananas. Chill for 30 minutes. - Serve in lettuce cups or sherbet cups. Serves 6 to 8.
Oatmeal Pan Bread Ingredients: - 1 1/2 cups oatmeal - 1/2 cup flour - 1/2 cup brown sugar - 1 teaspoon baking powder - 1/2 teaspoon cinnamon - 1/2 teaspoon salt - 1/2 cup milk - 1/4 cup softened butter - 1 beaten egg Directions: - Preheat oven to 350F degrees. - Spray 9x9" pan with non-stick cooking spray. - Combine dry ingredients. - Mix well. - Add remaining ingredients and beat with electric mixer until well blended. - Pour into baking pan and bake 30 minutes.
Vanilla Cupcakes Ingredients: - 1 tsp. vanilla - 2 eggs - 1/2 c. Crisco or 1 stick margarine - 1 c. sugar - 2 c. flour - 3 tsp. baking powder - 1 c. milk Directions: - Cream together eggs, margarine, sugar and vanilla. - Combine sugar, flour, baking powder and milk. - Add to wet ingredients.
Three Layered Mint Sticks Ingredients: - 2 unsweetened chocolate squares - 12 cup butter - 2 eggs (beaten) - 1 cup sugar - 1 dash salt - 12 teaspoon peppermint extract - 12 cup flour - 12 teaspoon baking soda - 12 cup chopped walnuts or 12 cup pecans (optional) - 2 tablespoons softened butter - 1 cup confectioners' sugar - 1 tablespoon cream - 12 teaspoon peppermint extract - 1 ounce unsweetened chocolate - 1 tablespoon butter Directions: - Preheat oven to 350 degrees F. - Grease 9 in. - square pan. - Bottom layer: Melt chocolate and butter. - Beat eggs until frothy and stir in sugar, chocolate mixture and extract. - Add salt, flour and nuts. - Mix well and pour into 9" pan. - Bake for 25 minutes. - Cool. - Filling: Mix ingredient until fluffy and spread on cooled cake layer. - Let cool until firm. - Topping: Melt and drizzle over the firm filling. - Cool in the refrigeratoe for 15 minutes. - Using a knife dipped in hot water, cut into strips.
Oven Chicken Ingredients: - 1 chicken, cut up (skinless) - 1 pt. sour cream - 2 cans cream of chicken soup Directions: - Lightly flour the chicken and then brown in a small amount of oil. Drain. - Place in a large baking pan. - Mix the sour cream and the soup together and pour over chicken. - Bake at 350° for 1 hour.
Squash Dressing Ingredients: - 2 c. cooked squash - 1 small onion, chopped - 2 Tbsp. butter - 1 can cream of chicken soup - 1 pkg. cornbread mix, cooked according to directions - salt and pepper Directions: - Saute onion in butter. - Add cooked squash and cream of chicken soup. - Simmer 10 minutes. - Add crumbled cornbread. - Add seasoning. Bake at 350° for 20 minutes.
Old Fashioned Bread Pudding Ingredients: - 1/2 c. sugar - 2 eggs, slightly beaten - 1/4 tsp. salt - 1 tsp. cinnamon - 1/2 c. seedless raisins - 3 c. soft bread crumbs or homemade biscuits - 1/4 c. butter - 2 c. milk, scalded Directions: - Mix all - together. - Place in buttered 1 1/2 quart baking dish. Then - place baking dish in pan of hot water. - Bake until knife inserted - 1-inch from edge comes out clean. - Bake at 350° for 40 to 45 minutes. - Serve warm with or without hard sauce or cream.
Hungarian Goulash Ingredients: - 1.5 Kilograms gravy beef - cut into 1 inch pieces - 3 tablespoons olive oil - 3 tablespoons olive oil (another) - 2 large onions - chopped roughly - 6 garlic cloves - skinned, bruised and left whole - 1/4 cup smoked Spanish paprika - 1 teaspoon salt - 1 teaspoon ground black pepper - 1/8 teaspoon cayenne pepper - 2 sprigs fresh thyme - 6 medium carrots - peel and cut in half - 2 medium parsnip - peeled and chopped into large chunks - 2 tablespoons tomato paste - 2 cups beef broth Directions: - Brown the steak chunks with the first lot of olive oil, remove from the pan and set aside. - Add the rest of the olive oil to the hot pan and add onions; fry on low until onions have softened, do not brown. - Serve either with rice, noodles or cauliflower mash. Traditionally served with sour cream (I like yogurt).
Agave Masa Recipe - 2012 Ingredients: - 20 lbs masa harina flour - 7 lbs margarine or 7 lbs butter - 10 tablespoons baking powder - 1 cup seasoning salt (salt or pepper or garlic or paprika) Directions: - Blend well.
Grilled Corn on the Cob Ingredients: - 4 ears corn on the cob - 2 Tbsp. margarine or butter, softened - 2 Tbsp. GREY POUPON Dijon Mustard - 1 clove garlic, minced - 1/2 tsp. Italian seasoning Directions: - Heat grill to medium heat. - Pull back husks of corn, being careful to leave husks attached at bottom of each ear. - Remove and discard corn silk. - Rinse corn. - Combine margarine, mustard, garlic and Italian seasoning. - Spread about 1 Tbsp. - of the mustard mixture onto each ear of corn. - Rewrap husks around corn. - Grill 15 to 20 min. - or until corn is tender, turning frequently to prevent husks from burning. - Serve warm.
Okra Croquettes Ingredients: - 2 c. finely chopped raw okra - 1/4 c. finely chopped onion - 1 egg - 1 Tbsp. flour - 3 Tbsp. corn meal - 1/2 tsp. salt or to taste - 1/4 tsp. black pepper - 1/2 c. cooking oil or bacon drippings Directions: - Combine okra, onion, flour, cornmeal, salt and pepper. - Beat egg slightly and add to okra mixture. - Mix well. - Heat cooking oil in skillet (I use safflower oil). - Drop okra from a tablespoon in hot oil. - Flatten with a pancake turner. - Cook about 3 minutes on each side. - Drain on paper towels. - Serves 6.
Fruity Baked Oatmeal Ingredients: - 3 cups quick-cooking oats - 1 cup packed brown sugar - 2 teaspoons baking powder - 1 teaspoon salt - 1/2 teaspoon ground cinnamon - 2 large eggs, lightly beaten - 1 cup fat-free milk - 1/2 cup butter, melted - 3/4 cup chopped peeled tart apple - 1/3 cup chopped fresh or frozen peaches - 1/3 cup fresh or frozen blueberries - Additional fat-free milk, optional Directions: - Preheat oven to 350°. In a large bowl, combine oats, brown sugar, baking powder, salt and cinnamon. Combine eggs, milk and butter; add to the dry ingredients. Stir in apple, peaches and blueberries. - Pour into an 8-in. square baking dish coated with cooking spray. Bake, uncovered, until a knife inserted in center comes out clean, 35-40 minutes. Cut into squares. Serve with milk if desired.
Rob Roy Ingredients: - 1 1/2 ounces (1 jigger) Scotch - 1 1/2 ounces (1 jigger) sweet or dry vermouth - Dash of Angostura bitters - 1 lemon twist for garnish - Ice cubes Directions: - In a small cocktail pitcher combine the Scotch, the vermouth, the bitters, and 1 cup ice cubes, stir the mixture well, and strain it into a stemmed cocktail glass. Garnish with the lemon twist.
Chive And Onion Cream Cheese Ingredients: - 8 ounces cream cheese, softened - 4 tablespoons feta cheese, crumbled (optional) - 1 teaspoon onion powder (more or less to taste) - 4 tablespoons red onions, minced - 2 tablespoons fresh chives, minced (more to taste) Directions: - In a medium bowl with a hand mixer cream together cream cheese, feta cheese and onion powder until well mixed. - Beat in red onion and chives until mixed. - Good served immediately but will develop more flavor upon sitting. - Serve spread on a flour tortilla for a spiral recipe or as a cracker spread or vegetable dip. - Enjoy!
Grilled Eggplant And Peppers With Fontinella Cheese Ingredients: - 4 medium-sized Japanese eggplants - 1 large red bell pepper - 1 large yellow bell pepper - 1/2 c. extra-virgin olive oil - 2 oz. balsamic vinegar (see Note) - salt and freshly ground black pepper to taste - 2 oz. Fontinella cheese Directions: - Cut eggplants in half lengthwise. - Cut peppers in quarters. Core and seed. - Combine oil and vinegar and salt and pepper to taste. - Marinate peppers and eggplant in oil mixture for 2 hours.
Fried Cabbage Ingredients: - 1 large head of cabbage cut into bit size pieces - 1 large onion cut into bite size pieces - 2 sticks of butter - 1 bag of curly noodles, thoroughly cooked Directions: - Melt butter, put cabbage and onion in pan; cook till tender. Cook and drain 2 c. noodles; add cabbage and onion.
Fruit Dip Ingredients: - 1 c. Cool Whip - 1/2 c. brown sugar - 1/2 c. sour cream Directions: - Mix well and store in refrigerator.
Smoky Bloody Mary Recipe Ingredients: - 2 ounces vodka - 4 ounces tomato juice - 1/2 teaspoon finely grated fresh horseradish - 3 dashes Worcestershire sauce - 3 dashes hot sauce, such as Tabasco - Pinch of kosher salt - Pinch of freshly ground black pepper - 1 teaspoon barbecue sauce - 1/2 teaspoon finely chopped chipotles in adobo sauce - Generous squeeze of lemon juice - Pinch of celery seeds - 1 English cucumber, cut into 4-inch-long spears - 1 large green olive - Ice Directions: - Combine all of the ingredients except the cucumber spear and olive in a cocktail shaker with ice. - Shake to combine, and then strain over fresh ice into a highball glass. - Garnish with the cucumber and olive.
No Prep Crockpot Creamy Basil Chicken Ingredients: - 4 whole Chicken Breasts - 1 can (29 Oz. Size) Chopped Tomatoes - 2 cups Water Or Chicken Broth - 1 Tablespoon Dried Basil - 1 teaspoon Garlic Powder - 1 dash Salt And Pepper - 1/2 teaspoons Red Pepper Flakes - 8 ounces, weight Package Neufchatel Cheese (or Cream Cheese) - Fresh Basil, Parmesan Cheese, And Pasta Of Your Choice, To Serve Directions: - Throw chicken, tomatoes, broth or water, basil, garlic powder, salt, pepper, and red pepper flakes into your crockpot and set on high. - Cook for 6 hours. - After 6 hours, remove chicken and set aside. - Strain out about 1 cup of the liquid and add Neufchatel cheese. - Stir until melted. - Add chicken back to crockpot. - Serve with fresh basil and Parmesan cheese over pasta of your choice.
Sausage Log Ingredients: - 1 pkg. mild sausage - 1 pkg. hot sausage - 2 bags grated Mozzarella cheese - 2 eggs - 1 pkg. Pillsbury hot roll mix Directions: - Brown sausage; drain and chop fine. - Mix sausage with cheese and eggs in a large bowl. - Mix hot roll mix according to directions on box. - Roll the dough out and fill with sausage mixture, then roll up and bake in a 400° oven for 30 minutes. This recipe is enough to make 2 logs.
Diabetic Peanut Butter Cookies Ingredients: - 1 1/2 c. sifted all-purpose flour - 1 1/2 tsp. baking powder - 1/2 tsp. salt - 1/4 c. margarine - 1/2 c. creamy peanut butter - 1/2 tsp. grated, fresh orange rind - 1 1/2 tsp. pure vanilla - 1 egg, well beaten - 1/3 c. orange juice - artificial sweetener to substitute for 24 tsp. sugar - 3/4 c. seedless raisins Directions: - Preheat oven to 400°. - Sift together flour, baking powder and salt. - Cream together margarine, peanut butter, orange rind and vanilla. - Add egg, orange juice and artificial sweetener; blend well. - Add dry ingredients gradually; mix well after each addition. - Add raisins; mix well. - Mix 1 level tablespoon of dough for each cookie. - Roll between hands to form ball. - Place 2 inches apart on an ungreased cookie sheet; flatten with fork. - Bake about 15 minutes. - Store in tightly covered tin. - Tastes better 24 hours after baking. - Makes 12 servings. - Yield: - 24 cookies. - One serving, 2 cookies.
Slimmies Veggie Soup Ingredients: - 1 bag (16 oz.) frozen broccoli florets - 1 bag (16 oz.) frozen cauliflower florets Safeway 1 lb For $1.99 thru 02/09 - 3 cans (14.5 oz) fat free chicken broth - 1 can (10 oz.) diced tomatoes and green chiles - 10 oz. VELVEETA LIGHT Reduced Fat Pasteurized Prepared Cheese Product, cubed Directions: - Mix all ingredients except VELVEETA in large saucepan; simmer until vegetables are tender. - Add VELVEETA; reduce heat to medium-low. - Cook until VELVEETA is melted, stirring frequently.
Sb Barley Risotto Ingredients: - 3 cups lower-sodium chicken broth - 2 tsp extra-virgin olive oil - 1 small onion, thinly sliced - 1/2 cup pearled barley - 1/4 cup freshly grated Parmesan cheese - 1/4 tsp salt - Freshly ground black pepper Directions: - In a medium saucepan, bring broth to a simmer; remove from the heat and cover to keep warm. - Meanwhile, in a second medium, heavy-bottomed saucepan, heat oil over medium heat. Add onion and barley; stir to combine. Reduce heat to low and cook, stirring occasionally, until onion is softened and barley is lightly toasted, about 5 minutes. - Add about a third of the broth, bring to barely a simmer, and cook over very low heat, stirring occasionally, until broth is almost absorbed, about 12 minutes. Repeat with another cup of the broth, and then with the remaining cup of broth. Cooking time will be about 50 minutes total. Remove the pan from the heat and stir in parmesan, salt and pepper to taste.
Carrot Pineapple Cake Ingredients: - 3 large eggs - 2 c. sugar - 1 c. cooking oil - 2 c. grated carrots - 1 (18 oz.) can crushed pineapple - 1 c. chopped nuts - 2 tsp. vanilla - 1 tsp. salt - 1 tsp. cinnamon - 1 1/2 tsp. soda - 3 c. flour Directions: - Mix all ingredients well. - Bake at 350° for 40 minutes.
Dark Cookies Ingredients: - 1 c. shortening - 1 c. molasses - 1 c. sugar - 1 c. hot water - 2 tsp. soda - 1 tsp. ginger - 2 tsp. cinnamon - 5 to 6 c. flour Directions: - Mix ingredients well. - Roll out to about 1/2-inch thick. - Cut into squares. - Bake at 350° for a few minutes. - Cool and then frost.
Thick and Meaty Spaghetti Sauce Ingredients: - 3 lbs ground beef (can sub ground poultry) - 1 lb sausage - 1 cup onion, chopped - 4 garlic cloves, minced - salt and pepper - 2 (6 ounce) cans tomato paste - 2 (10 ounce) cans rotel (original) - 2 (10 3/4 ounce) cans tomato puree - 2 (14 ounce) cans crushed tomatoes - 2 (14 1/2 ounce) cans stewed tomatoes - 2 (15 ounce) cans tomato sauce - 14 cup red wine - 5 teaspoons basil - 1 teaspoon oregano - 1 bay leaf, broken in half - 12 teaspoon garlic salt - 1 -2 teaspoon sugar (optional) Directions: - in a large skillet, brown ground meat, onion, garlic, salt and pepper. - Two batches may be necessary. - Drain well. - Transfer to a 12 quart stockpot and stir in remaining ingredients. - Simmer 1 or 2 hours uncovered, stirring occasionally, until the sauce reaches the thickness you like. - Cool, package in meal size servings and freeze.
Portuguese Shrimp Ingredients: - 6 garlic cloves coarsely chopped - 3 tomatoes mediums, abt 3/4 lb coarsely chopped - 1 teaspoon fresh thyme leaves Chopped - 1/2 teaspoon dried thyme - 1 teaspoon salt - 1 tablespoon dijon mustard - 2 tablespoons olive oil - white vermouth cup Dry - 1/2 cup dry white wine - shells - jumbo shrimp - 2 lemon medium - 1 cup fresh parsley leaves - 3 garlic cloves lrgs Directions: - Mix together the garlic, tomatoes, thyme, salt, mustard, oil and vermouth in a dish large enough to hold the shrimp in 1 heaping layer. Microwave, uncovered, on High for 10 minutes, or until the tomatoes soften. - Add the shrimp, toss to mix, and microwave, uncovered, on High for 4 minutes. Stir and continue to microwave, uncovered, on High for 2 minutes more, or until the shrimp turn pink and firm. - Finely chop the zest, parsley, and garlic with a chef's knife or in a food processor. Sprinkle the Gremolata over the top of the shrimp and serve right away.
Red Velvet Cake Ingredients: - 1 package Duncan Hines(R) Signature Red Velvet Cake Mix - oil - 1 container Duncan Hines Creamy Home-Style Cream Cheese Frosting - white chocolate curls for garnish Directions: - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. - Combine cake mix, water, oil and eggs in large bowl. - Beat with electric mixer at medium speed for 2 minutes. Pour into prepared pans. - Bake 26 minutes or until toothpick inserted in centers comes out clean of crumbs. - Cool cakes on wire rack for 25 minutes. Remove cakes from pans and cool completely. - Spread flat side of one cake layer with frosting, top with next cake layer and frost top only. Garnish with white chocolate curls.
Pizza Loaf Ingredients: - 8 oz. box macaroni - 1 lb. lean ground beef - 2 (8 oz.) cans tomato sauce - 1/4 tsp. oregano - Mozzarella cheese - 1 small onion Directions: - Cook and drain macaroni. - Brown ground beef and onion; drain. Add 1 1/2 cans tomato sauce, oregano, macaroni and salt to taste. Pack in loaf pan; top with remaining tomato sauce and cheese. Bake at 350° for 30 minutes.
Cajun Cake Ingredients: - 2 c. flour - 1 1/2 tsp. baking soda - 2 eggs - 1 1/2 c. sugar - pinch of salt - 2 c. crushed pineapple (large can) Directions: - Sift dry ingredients into a mixing bowl. - Mix in the eggs and pineapple. - Grease a 9 x 13 cake pan with oil or spray with Pam. Bake at 300° for 40 minutes.
Broiled Parmesan Potatoes Ingredients: - 2 Tbsp. melted butter - 1 tsp. crushed dried basil - 1/2 tsp. paprika - 1/4 tsp. garlic powder - 1/8 tsp. pepper - 2 medium potatoes (1/4-inch thick slices) - 1/4 c. grated Parmesan or Romano cheese Directions: - Stir together butter and spices. Place potato slices in a single layer on the unheated rack of a broiler pan. - Brush butter over both sides of potato slices. - Broil about 5-inches from the heat for 8 to 9 minutes or until potatoes begin to brown. - Turn potatoes with wide spatula. - Sprinkle with cheese. - Broil for 4 to 6 more minutes or until potatoes are tender. - Makes 4 servings.
Easy Cherry Coffeecake Ingredients: - 2 pkg. crescent rolls - 1 (8 oz.) pkg. cream cheese - 1/2 c. sugar - 1/2 tsp. vanilla - 1/2 tsp. almond flavoring - 1 can sweet cherries or other fruit, drained Directions: - Spread 2 packages of crescent rolls across the pan width wise on a lightly greased cookie sheet. - Combine cream cheese, sugar, vanilla and almond flavoring. - Mix well. - Spread onto the layer of crescent rolls. - Top with drained fruit and fold over dough so it is not quite touching each other. Bake for about 20 minutes at 350°.
Zucchini And Comte Cheese Risotto Ingredients: - 3 bouillon cubes - 4 1/4 cups water - 1 zucchini - 2 onions - 2 cups risotto rice - 5 slices comte cheese - olive oil Directions: - Boil the water with broth cubes. - Peel and chop the zucchini and onion. - Heat a little olive oil in a saucepan, add the zucchini and onion. - Add the rice, and when it becomes translucent, add 1 cup of broth. - Wait until the broth is completely absorbed before adding another cup. Repeat until all the broth is used. - Once the rice is cooked and the vegetables are tender, add the cheese and mix until the cheese melts.
Barbecue Scalloped Potatoes Ingredients: - 3 large baking potatoes - 1 1/2 teaspoons salt, divided - 1 (10 ounce) can cream of mushroom soup, undiluted - 1 (5 ounce) can evaporated milk - 1/4 cup spicy barbecue sauce - 1/4 teaspoon onion salt - 2 cups sharp cheddar cheese, shredded - 1 dash paprika Directions: - Cook potatoes with 1 teaspoons salt in boiling water to cover, 30-40 minutes or until tender. Cool slightly; peel and slice. Set aside. - Stir together remaining 1/2 teaspoons salt, soup, milk, barbecue sauce, and onion salt until blended. - Layer half each of potato slices, barbecue sauce mixture, and cheese in a sprayed 2-quart baking dish. Repeat layers; sprinkle with paprika. - Bake at 350°F for 45 minutes, or until golden.
Quiche Ingredients: - 1 unbaked pie shell - 1/2 c. bacon - 3 beaten eggs - 1 1/2 c. milk - 1 Tbsp. plain flour - 1/4 tsp. salt - dash of nutmeg - 1/2 c. Cheddar cheese - 1 c. broccoli, chopped and cooked Directions: - You can add anything you want. - Bake the pie shell until almost done. - Mix remaining ingredients and pour into pastry shell. - Bake at 325° for 35 to 40 minutes.
Shrimp Dip Ingredients: - 1 (8 oz.) carton sour cream - 1 (8 oz.) pkg. cream cheese softened - 1 Pkg. Italian salad dressing mix - 1 4 1/4 can shrimp, drained and finely chopped Directions: - Mix above ingredients and chill. - Serve with crackers.
Acorn Squash with Corn Bread Stuffing Ingredients: - 1/2 acorn squash - 1 tsp. olive oil - 3 Tbsp. chopped sweet onion - 1 celery stalk, chopped - 3 Tbsp. sliced mushrooms - 1/2 tsp. ground sage - 1/8 tsp. black pepper - 1 , chopped - 1 small corn muffin, crumbled - 3 Tbsp. low sodium vegetable broth - 8 fl oz (1 cup) Directions: - PREHEAT oven to 400F. - REMOVE seeds form squash half. - Place cut side down on baking sheet sprayed with vegetable pan spray. - Bake squash 40 minutes or until tender. - HEAT olive oil in non-stick skillet over medium heat. - Add onions and celery; saute 4 to 5 min. - Add mushrooms, sage, pepper and BOCA sausage; cook for an additional 2 to 3 min. - Stir in corn muffin until combined. - Remove from heat. - Stir in broth until well combined. - REMOVE squash from oven and fill with stuffing mix. - Place back in oven for 10 to 15 additional minutes. - SERVE meal with a glass of CRYSTAL LIGHT.
Low Cal Pumpkin Cheese Pie Ingredients: - 1 each pie shell (9 inch) - 8 ounces cream cheese - 1 teaspoon vanilla extract - 1 each eggs - 1 1/2 cups pumpkin puree (canned) - 1 cup evaporated milk skim - 2 large eggs - 1 teaspoon cinnamon - 1/4 teaspoon nutmeg Directions: - Combine the softened cream cheese, vanilla and 1 egg in a bowl. - Stir well. - Spread into bottom of the pie shell. - Combine the pumpkin, milk and remaining ingredients in a mixing bowl or work bowl of processor. - Beat or process until well blended. - Careful pour mixture over prepared shell. - Bake in a 350F (180C). - oven for 65 to 70 minute or until a tester comes out clean.
Orange And Beet Grain Salad Ingredients: - 1/2 cup Wild Rice, prepared and chilled - 1/2 cup Cottage Cheese - 1/4 cup Edamame - Sliced Beets - 1/2 Orange slices - Bacon crumbles - Micro Greens - Pistachios Directions: - Prepare the wild rice according to package instructions and chill. Ideally, make this the day ahead so that it is cooled and faster to assemble the salad. - Start with 1/2 cup wild rice in the bottom of a bowl. Add 1/2 cup cottage cheese to one side. - Add sliced oranges, beets, edamame and micro greens around the bowl. - Sprinkle bacon crumbles and pistachios on top. Enjoy!