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Strawberry Sorbet Ingredients: - 1 cup cold water - 3 cups fresh strawberries, hulled Safeway 1 lb For $3.99 thru 02/09 - 1 pkg. (4-serving size) Jell-O Strawberry Jelly Powder - 1/2 cup sugar - 2 cups boiling water Directions: - Blend water and berries in blender until smooth. - Combine jelly powder and sugar in medium bowl. - Add boiling water; stir 2 min. - until completely dissolved. - Add strawberry puree; mix well. - Pour into 9-inch square pan. - Freeze 1 to 1-1/2 hours or until ice crystals form 1 inch around edges of pan. - Blend half the berry mixture in blender 30 sec. - or until slightly increased in volume; return to pan. - Repeat with remaining berry mixture. - Freeze 6 hours or until firm. - Scoop into dessert dishes to serve.
Banana Cream Pie Deluxe Ingredients: - FILLING - 2/3 cup sugar - 3 tablespoons cornstarch - 1/2 teaspoon salt - 3 cups milk - 3 egg yolks, slightly beaten - 1 tablespoon butter - 1 teaspoon vanilla - 2 -3 bananas, large Directions: - Prepare a 9 or 9 1/2 -inch baked pie shell. - Mix, in a saucepan, sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, untl mixture begins to thicken. Remove from heat. - Gradually stir half of hot mixture into the slightly beaten egg yolks. Blend this into hot mixture in saucepan, Return to heat. Stir constantly until mixture boils and thickens to desired consistency. Remove from heat. Blend in 1 tablespoons butter and vanilla; cool. - Arrange a layer of sliced bananas 1/2 -inch deep in pastry shell before pouring in cooled filling. - Top with meringue. Bake at 400F until meringue is delicately browned, 8-10 mintues. Cool at room temperature.
Stewed Apples Ingredients: - Granny Smith Best: Peel, Core, and Cut Apples in Half - Water - Sugar - McCormick Vanilla - Butter - Nut Flavoring Directions: - Cover with water and cook until tender (Check with fork). Take apples out of water and put in bowl. - In water from apples, add sugar to taste and 6 to 8 drops of McCormick's Vanilla, butter and nut flavoring. - Add cornstarch to thicken. - Pour over apples and sprinkle with cinnamon.
Amatriciana Sauce Ingredients: - 1/4 lb +/- pancetta diced(chill before cutting up) - 3 28 oz cans tomatoes (break up whole tomatoes and drain - reserve 2 cups liquid) - 1/3 cup red wine - corn oil - 1-2 T butter - 2 small or 1 lg onion chopped - pinch hot pepper flakes - salt - sugar(if necessary) - chicken stock (if necessary) - 1-2 T tomato paste - 1-2 garlic cloves Directions: - 1. Heat corn oil in sauce pan - 2. Dice pancetta and cook slowly in oil - 3. When fat begins to render, add onions - 4. Cook slowly until all fat is redered and onions are translucent. - 5. Add tomato paste and cook down. - 6. Add drained tomatoes and cook 20-40 min. - 7. Make space in tomatoes so bottom of pan is exposed. - 8. Add red wine and allow to almost evaporate. - 9. Stir in red wine - 10. Add some chicken stock. - 11. Correct seasoning.
Western Sandwiches Ingredients: - 3 Tbsp. margarine - 1 (6 oz.) pkg. sliced, cooked ham, diced - 1/2 medium onion, diced - 6 eggs - 2 Tbsp. milk - 3/4 tsp. salt - 8 slices white bread, toasted Directions: - About 35 minutes before serving, in a 10-inch skillet over medium heat, in hot margarine, cook onion until tender about 5 minutes. - Add ham. - Meanwhile, in a large bowl with fork, beat eggs, milk and salt until well mixed. - Stir into ham mixture. Reduce heat to low; cover and cook 12 to 15 minutes, until top is set and underside is lightly browned. - Serve egg mixture between bread slices. - Makes 4 servings.
Chocolate Cherry Bread Recipe Ingredients: - 1 pkg. Pillsbury nut or possibly date quick bread mix - 1 c. coarsely minced pecans - 1 (10 ounce.) jar Maraschino cherries, liquid removed and cut in half - 3/4 c. mini chocolate chips - 1 c. water - 2 teaspoon almond extract - 1 tbsp. oil - 1 egg - 1/4 c. mini chocolate chips - 2 teaspoon oil Directions: - Heat oven to 350 degrees. - Grease and flour bottom of an 8 x 4 or possibly 9 x 5 inch loaf pan. - In a large bowl, combine all ingredients except 1/4 c. mini chocolate chips and 2 tsp. - oil. - Stir by hand till mix is moistened. - Pour in pan and bake for 60-80 min. - Cold 15 min before removing from pan. - In saucepan over low heat, mix 1/4 c. chocolate chips and 2 tsp. - oil till smooth. - Drizzle on bread. - Refrigeratein refrigerator for 24 hrs before serving for best flavor.
Easy Chicken And Biscuits Ingredients: - 2 c. cubed cooked chicken - 1 can cream of celery soup - 1 can cream of potato soup - 1 c. milk - 1/4 tsp. pepper - salt to taste - 4 c. cooked cut up vegetables - 1 pkg. biscuits Directions: - Mix milk, soups, chicken and vegetables in a 3-quart shallow baking dish. Bake at 400° for 15 minutes. Cut each refrigerated biscuit into quarters. Top with biscuits and bake 15 minutes longer.
Kale Salad with Honey-Mustard Vinaigrette Ingredients: - 1/2 lb. Brussels sprouts - 1 bunch kale, stems and ribs removed - 2 Gala apples, coarsely chopped - 1/4 cup chopped red onions - 1/4 cup PLANTERS Sunflower Kernels, toasted - 1/2 cup KRAFT Lite Zesty Italian Dressing - 2 Tbsp. GREY POUPON Dijon Mustard - 1 Tbsp. honey - 1/4 tsp. pepper Directions: - Cut stems off Brussels sprouts; discard. - Cut sprouts lengthwise in half, then crosswise into thin strips; place in large bowl. - Shred kale. - Add to Brussels sprouts along with apples, onions and sunflower seeds; mix lightly. - Whisk remaining ingredients until blended. - Add to kale mixture; toss to evenly coat.
Goat Cheese and Tomato Crostini Ingredients: - 1 French baguette - 4 small tomatoes - 1/2 small red onion - 1 tbsp. chopped basil - 2 tbsp. red wine vinegar - 2 tbsp. olive oil - salt - ground black pepper - 4 oz. goat cheese - 2 tbsp. milk Directions: - Slice the baguette on the bias into 1/2-inch thick slices and arrange on a sheet pan in a single layer. - Toast the bread slices in a 400-degrees-F oven until the bread is very crisp and the outside edges are golden brown, about 5 to 7 minutes. - Set aside to cool. - In a medium-sized mixing bowl, combine the tomatoes with the onions, basil, vinegar, and oil. - Season with salt and pepper to taste. - Set aside until ready to assemble. - In a small mixing bowl, stir together the goat cheese and milk until smooth and spreadable. - Just before serving, spread the goat cheese over the toasted slices and top with the tomato mixture.
Chewy Chocolate Chips Ingredients: - 1 c. shortening - 1 c. brown sugar - 1 c. white sugar - 2 eggs - 2 c. flour - 1 tsp. soda - 1 tsp. salt - 1 Tbsp. vinegar - 2 tsp. vanilla - 2 c. oatmeal - 1 pkg. chocolate chips - 1 c. nuts (optional) Directions: - Mix shortening, sugar and eggs together well. Add vinegar, vanilla and all dry ingredients. - Mix well, then add chocolate chips. Drop by teaspoonful on greased cookie sheet. Bake in a 350° oven for 15 to 20 minutes. Do not overbake if you like your cookies chewy.
Quinoa With Strawberries Ingredients: - 1 1/2 cups quinoa - 3 cups water - 1/2 lemon - 2 yogurt with strawberry pieces or greek - 8 strawberries large - 2 mint leaves Directions: - Wash the quinoa and boil it in water with lemon peel for 10 minutes. - Keep it muffled until the grains come off well. - Remove the lemon peel and let cool. - Wash the strawberries and mash them. - Prepare the glasses, alternating in layers of quinoa, yogurt and strawberry pulp. - Garnish with a mint leaf flavoring.
Strawberry Pie(Fresh) Ingredients: - 1 (9-inch) baked pie shell - 3/4 c. sugar - 2 Tbsp. cornstarch - 2 Tbsp. white corn syrup - 1 c. water - 2 Tbsp. strawberry gelatin powder - 1 qt. fresh strawberries, sliced Directions: - Mix sugar, cornstarch, syrup and water together. - Bring to a boil and cook until thick and clear. - Add gelatin powder, stirring until - dissolved. - Cool. - Arrange - strawberries - to cover bottom of baked - pie shell. - Pour cooled gelatin mixture over strawberries and chill until set. - Makes 8 servings.
Easy BBQ Shredded Chicken Taco Ingredients: - 1/2 small red onion, thinly sliced - 2 tsp. red wine vinegar - 2 cups shredded cooked chicken breasts - 1/4 cup KRAFT Sweet & Spicy Barbecue Sauce - 8 corn tortillas (6 inch), warmed - 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream - 1 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA Directions: - Toss onions with vinegar in bowl; let stand 10 min. - Meanwhile, combine chicken and barbecue sauce in microwaveable bowl. - Microwave on HIGH 1 to 2 min. - or until heated through, stirring after each minute. - Drain onions; discard vinegar. - Spoon chicken onto tortillas; top with onions and remaining ingredients.
Alouette Southwestern Pinwheels Ingredients: - 1 (6 1/2 ounce) package Alouette spinach artichoke spreadable cheese - 1 whole avocado, meat removed and lightly mashed with fork - 4 (6 inch) flour tortillas - 16 slices turkey breast - 16 pieces of canned or bottled roasted red peppers - 1 large red onion, diced in small pieces - 30 toothpicks Directions: - Mix Alouette(R) Spinach Artichoke Spreadable Cheese and avocado together to create a smooth paste. - Evenly spread a layer of paste to cover each tortilla. - Cover each tortilla with 4 slices of turkey breast. - Place 4 roasted red pepper filets on top of turkey slices. - Evenly divide small diced onion over entire length of tortillas. - Roll each tortilla jelly-roll style and secure with toothpicks at 3/4 inch intervals and refrigerate for 30 minutes. - Remove from refrigerator and slice into 3/4 inch pinwheels. - Note: - For a colorful touch use Sundried Tomato and Spinach Flour Tortillas.
Salisbury Steak, Onion Gravy Recipe Ingredients: - 1 can (10 1/2 ounce.) condensed onion soup - 1 1/2 lbs. grnd beef - 1/2 c. fine bread crumbs - 1 egg, slightly beaten - 1/4 teaspoon salt - 1/4 c. water - Dash pepper - 1/4 c. catsup - 1 teaspoon Worcestershire - 1/2 teaspoon prepared mustard - 1 tbsp. flour Directions: - In bowl, combine 1/3 c. soup with beef, crumbs, egg, salt, pepper. - Shape into 6 oval patties. - In skillet, brown patties; pour off fat. - Gradually blend in remaining soup into flour till smooth. - Add in to skillet with remaining ingredients; stir to loosen brown bits. - Cover; cook over low heat 20 min or possibly till done. - 6 servings.
Yo Ho! Let's Go! Bacon Roll-Up Ingredients: - 1 flour tortilla - 2 Tbsp. peanut butter - 1/4 cup finely chopped apple Safeway 1 lb For $0.99 thru 02/09 - 3 slices OSCAR MAYER Center Cut Bacon, cooked Directions: - Spread tortilla with peanut butter. - Top with apple and bacon; roll up.
Grilled Salmon With Tarragon Mayonnaise Ingredients: - 1 1/2 lbs salmon fillets - 1/4 cup mayonnaise - 1/4 cup green onion, sliced - 1 tablespoon lemon juice - 1 1/4 teaspoons dried tarragon, crushed & divided - 1 tablespoon margarine, softened - 1 teaspoon lemon, thinly sliced Directions: - Thaw fish, if frozen. - For sauce: - In a small bowl combine 1/4 cup mayonnaise, 1/4 cup sliced green onions, 1 tbs lemon juice, and 2 tsp tarragon. - Cover and chill. - Tear heavy foil slightly longer than salmon. - Poke several holes in foil with a fork. - Spray foil with nonstick coating. - Place salmon, skin side down, on foil. - Stir together softened margarine and 1 teaspoon fresh tarragon. - Spread butter mixture over salmon. - Place foil with salmon on grill. - Cover and grill for 4 to 6 minutes until fish begins to flake easily when tested with a fork. - Serve with sauce. - If desired, garnish with lemon slices and tarragon sprigs.
Strawberry-Peach Cobbler Ingredients: - 1 1/2 lb. fresh peaches, peeled and sliced - 2 c. strawberries, hulled and halved - 1/3 c. granulated sugar - 1/4 c. butter or margarine - 1 c. all-purpose flour - 1 1/2 tsp. baking powder - 1/2 tsp. salt - 1/2 c. whipping cream Directions: - Layer the peaches and strawberries in a shallow 1-quart baking dish. - Sprinkle with sugar. - Dot with 1 tablespoon of the butter.
Honey Almond Cookies Ingredients: - 1/2 c. butter - 1/2 c. honey - 1/3 c. sugar - 2 large egg whites - 1/2 tsp. vanilla - 1/8 c. all-purpose flour - pinch of salt - 1/4 c. sliced almonds Directions: - Preheat oven to 350°. - Butter two cookie sheets. - Heat butter and honey in a medium saucepan, stirring occasionally over medium heat until butter is melted. - Stir in sugar. - Cool 5 minutes. - Add egg whites and vanilla, stirring until well blended. - Stir in flour, salt and almonds until well blended. - Drop batter by tablespoon onto prepared cookie sheet, 3 cookies per sheet. Spread in 4-inch circles. - Bake 5 to 6 minutes, until edges are golden. - Cool on cookie sheet on a wire rack.
Chili Ingredients: - 2 lb. chopped meat - 2 pkg. McCormick chili mix - 2 cans tomato soup - 1 large can kidney beans Directions: - Brown meat and drain. - Add chili mix, soup and beans (undrained). - Mix together and simmer for 10 minutes.
Orange Creamsicle Pie Ingredients: - 18 each graham crackers/wafers fine crush, about 11/4 cup crumbs - 1/4 cup sugar - 13 cup margarine melted - 1 quart vanilla ice cream softened - 6 ounces orange juice, concentrated thawed - 1 x whipped topping, prepared - 1 slices oranges Directions: - In small bowl, combine crumbs, sugar and margarine; press onto bottom and sides of 9 inch pie plate. - Set aside. - In large bowl, with electric mixer on medium speed, blend ice cream and orange juice concentrate; spread in prepared crust. - Freeze until firm, about 4 hours. - Before serving, garnish with Cool Whip and orange slices.
Pickled Pigs' Feet Ingredients: - 4 each pigs' feet - 3 cups vinegar - 1 each onions - 12 each peppercorns - 6 each cloves, whole - 1 each bay leaves - 1 tablespoon salt Directions: - Split the pigs' feet, scrub thoroughly and cover with cold water. - Add the vinegar and bring to a boil. - Skim off the top. - Add seasonings and boil slowly for 2 hours. - Cool in liquid and serve cold.
Corn Casserole Ingredients: - 1 can whole kernel corn - 1 can cream-style corn - 1 stick melted butter - 1 (8 oz.) carton sour cream - 2 Tbsp. sugar - 1 box Jiffy corn muffin mix Directions: - Cook equal parts of broccoli and cauliflower to half done. Salt to taste. - Toast 4 slices of bread and melt 1/2 stick of butter; crumble toast and add to butter for topping.
Snickerdoodle Cookies Ingredients: - 1 c. shortening - 1 1/2 c. sugar - 2 eggs, beaten - 2 3/4 c. sifted flour - 2 tsp. cream of tartar - 1 tsp. soda - 1/2 tsp. salt - 2 Tbsp. sugar - 2 tsp. cinnamon Directions: - Space about 2-inches apart on ungreased cookie sheet. Bake at 325° for 8 to 10 minutes or until brown, but still soft. - Yields 5 dozen 2-inch cookies.
Wine Sauerkraut Ingredients: - 2 (1-pound) heads cabbage, cleaned, shredded, and boiled - 1 medium onion, chopped - 1/2 cup butter or margarine - 1/4 cup sugar - 2 cups dry white wine - 1/2 teaspoon salt - 1/8 teaspoon pepper Directions: - Saute onion in butter until tender. Add sugar; cook until sugar dissolves; stir constantly. - Combine sauteed onion mixture, cabbage, wine, salt, and pepper in a Dutch oven. Cover and cook over low heat 1 hour.
Pepperoni Lasagna Roll-Ups Ingredients: - 3 lasagna noodles - 3/4 cup ricotta cheese - 1/2 teaspoon chives, minced - 1/2 teaspoon dried oregano - 1/2 teaspoon dried basil - 24 slices pepperoni - 3 slices swiss cheese, cut in thirds - 1 cup meatless spaghetti sauce - 1/4 cup parmesan cheese, shredded Directions: - Cook noodles according to pkg directions, drain. - Combine ricotta cheese, chives, oregano, and basil. - Spread 1/4 cup over each to within 1/2 inch of edges. - Top with pepperoni and Swiss cheese; carefully roll up. - Place seam side down in a greased shallow 1-qt baking dish; top with spaghetti sauce. - Cover and bake at 350 degrees for 20-25 minutes or until bubbly. - Uncover; sprinkle with Parmesan cheese. - Bake 5 minutes longer or until cheese is melted. - Let stand for 5 minutes before serving.
Chocolate Chip Cookies With Avocado Ingredients: - cooking spray - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 3/4 cup white sugar - 3/4 cup brown sugar - 1/2 cup unsalted butter, softened - 1/2 cup mashed avocado - 1 teaspoon vanilla extract - 1 egg - 10 ounces chocolate chips Directions: - Preheat oven to 375 degrees F (190 degrees C). Spray baking sheets with cooking spray. - Combine flour, baking soda, and salt in a bowl. Beat white sugar, brown sugar, butter, avocado, and vanilla extract together in a bowl using an electric mixer until creamy; beat in egg until smooth. Stir flour mixture, a few tablespoons at a time, into creamed mixture until dough is just mixed; stir in chocolate chips. Drop dough by the spoonful onto the baking sheets. - Bake in the preheated oven until edges of cookies are lightly browned, 8 to 10 minutes. Cool cookies on baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Impossible Brownie Pie Ingredients: - 4 eggs - 1/4 cup butter, melted - 4 (1 ounce) squares semisweet chocolate, melted - 1/2 cup brown sugar - 1/2 cup biscuit baking mix - 1/2 cup white sugar Directions: - Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan. - In a large mixing bowl, combine eggs, butter, and chocolate. Mix on medium speed until smooth, about 30 seconds. Add brown sugar, baking mix, and white sugar. Mix for 2 minutes. Pour into pie pan and sprinkle with nuts. - Bake in preheated oven for 35 minutes, until knife inserted in center comes out clean. Cool before serving.
Coffee Cookie Cake Ingredients: - Maria wafers rectangular - 1 1/8 cups butter - 2 1/16 cups powdered sugar - 2 egg yolks - strong coffee - sugar paste black, to make the decoration Directions: - Beat the sugar with the butter until a cream is obtained. - Add egg yolks and the strong coffee, to taste. - In a dish, place the coffee. Dip the wafers into the coffee, without letting soak. - In the dish where you want to put the cake, make layers alternating wafer with cream. Make the shape of the carripana taking care to leave cream to cover the whole cake. - Crush one or two wafers. With a piece of tin foil, make a rectangle and place it in the cake dish. Sprinkle the remaining cake with the crushed wafers. - Carefully remove the tin foil and make the eyes, mustache, wheels, mouth and antenna using the black sugar paste. - Store the cake in the refrigerator until ready to serve.
Chicken Elegance Ingredients: - 6 boneless chicken breasts - mayonnaise - cheese Directions: - Spread mayonnaise on chicken. - Sprinkle the chicken with cheese. - Bake at 350° for 45 minutes to 1 hour.
Ground Beef Vegetable Casserole Ingredients: - 1 pound ground beef - onion 1 sm., sliced - 2 cups celery chopped - 2 cups macaroni cooked - 1 can cream style corn - 1 can vegetable soup - 1 can tomato soup Directions: - Mix all ingredients, put into buttered casserole dish. - Bake at 350 degrees for 35 minutes.
Zucchini Bread Ingredients: - 1 1/2 c. sugar - 1 c. oil - 3 eggs - 2 c. zucchini, grated - 1 tsp. vanilla - 3 c. flour - 1 Tbsp. cinnamon - 1 tsp. salt - 1 Tbsp. baking powder - 1 c. nuts (optional) Directions: - Preheat oven to 350°. - Mix dry ingredients together (sugar, flour, salt, baking powder, baking soda and cinnamon). - Beat eggs with fork. - Add vanilla and mix together with grated zucchini. Add zucchini mixture to dry ingredients, alternating with oil. Blend in nuts (optional). - Lightly grease and flour two bread pans. - Bake for 1 hour. - Yields 2 loaves.
Pecan Clusters Ingredients: - 1 large can evaporated milk - 5 c. sugar - 1 c. butter - 1 1/2 lb. chocolate kisses - 1 jar marshmallow cream - 5 c. pecans - 1 tsp. vanilla Directions: - Cook milk, sugar and butter, stirring constantly after mixture boils. - Boil 5 minutes over low heat. - Remove from heat and add marshmallow cream and kisses. - Mix well. - Add pecans. - Drop by teaspoon onto wax paper.
Egg Custard Ingredients: - 1 pie shell - 3 eggs - 1/2 c. sugar - 1 c. milk - 1 Tbsp. margarine - 1 Tbsp. flour - vanilla - dash of nutmeg Directions: - Beat eggs. - Add sugar and flour. - Add remaining ingredients. Mix well. - Pour in unbaked pie shell. - Bake slowly until firm at 300° for 30 to 40 minutes.
Apple Crisp Ingredients: - 1 c. brown sugar - 1 c. white sugar - 1 c. margarine - 2 c. flour - 1/2 tsp. salt - 1/2 tsp. soda - 2 c. oatmeal - 8 to 10 apples - sugar - cinnamon Directions: - Cut margarine into dry ingredients and mix well. - Mixture is crumbly. - Pat 1/2 crumb mixture into bottom of a 9 x 13-inch pan. Cut up 8 apples, which have been peeled and cored. Sprinkle with 1/2 cup sugar and a little cinnamon. - Pat remainder of crumbs on top. - Pat real good. - Bake at 350° for 1 hour.
Lemon Herb Tea Ingredients: - 9 Tbsp. lemon thyme - 3 Tbsp. lemon basil - 4 Tbsp. green tea Directions: - Add boiling water to ingredients. - Steep 5 to 10 minutes.
Squealing Purple B Ingredients: - 4 ounces tequila - 1 ounce lime juice - 1/2 ounce agave syrup - 1/2 ounce acai pulp - 2 ounces champagne - lime slices for garnish Directions: - Shake tequila, lime, agave and acai vigorously with ice. Strain into glasses and top with champagne. Garnish with lime.
Banana Orange Date Oatmeal Recipe Ingredients: - 2 c. orange juice - 1 c. water - 1/4 tsp salt (optional) - 1/8 tsp grnd nutmeg - 1 1/2 c. oatmeal uncooked (don't use instant) - 3/4 c. minced dates or possibly raisins - 1 med ripe banana mashed Directions: - In medium saucepan, bring juice, water, salt and nutmeg to a boil. - Sir in oatmeal and dates or possibly raisins. - Return to boil, reduce heat. - Cook 1 minute for quick oatmeal or possibly 5 min for old-fashioned oatmeal, stirring occasionally. - Stir in banana. - Let stand till of desired consistency. - This recipe yields 4 servings.
Marlo Thomas'S Creole Lamb Chops Ingredients: - 6 shoulder lamb chops - salt - 1 teaspoon cooking oil - 1 medium onion, diced - 1 1/2 cups chopped green peppers - 2 1/2 cups canned tomatoes, drained - 2 dashes cayenne pepper - 1/2 teaspoon chili powder Directions: - Sprinkle a heavy frying pan with salt; brown the chops on both sides and put them in a casserole. - Wipe out the skillet with a paper napkin or towel; put in the oil and heat. - Add the onions and green pepper. - Brown lightly; then add tomatoes and seasonings. - Stir the mixture well; simmer for a few minutes and then pour it over the lamb chops. - Bake tightly covered for an hour in a preheated 350F oven.
White Chocolate Butterscotch Bars Ingredients: - 1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), divided - 1-1/4 cups flour - 1 tsp. baking soda - 3/4 cup butter, softened - 3/4 cup packed brown sugar - 1 pkg. (3.4 oz.) JELL-O Butterscotch Flavor Instant Pudding - 1 egg - 1/2 cup chopped PLANTERS Dry Roasted Peanuts Directions: - Heat oven to 350 degrees F. - Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. - Chop 4 oz. - chocolate. - Combine flour and baking soda. - Beat next 4 ingredients in large bowl with mixer until blended. - Gradually beat in flour mixture. - Stir in chopped chocolate and nuts. - Press onto bottom of prepared pan. - Bake 15 to 18 min. - or until toothpick inserted in center comes out clean. - Cool completely. - Use foil handles to remove dessert from pan before cutting into bars. - Melt remaining chocolate as directed on package; drizzle over bars.
Baked Chicken And Rice With Black Beans Ingredients: - 1 (10-oz.) package yellow rice mix - 1 cup chopped onion - 1/2 cup chopped green bell pepper - 1/2 cup chopped carrot - 1 tablespoon olive oil - 2 cups cubed cooked chicken - 1 (15-oz.) can black beans, drained - 1 (10-oz.) can diced tomatoes and green chiles, undrained - 2 cups (8 oz.) grated Monterey Jack cheese Directions: - Preheat oven to 350°. Prepare rice according to package directions. - Meanwhile, saute onion, bell pepper, and carrot in hot oil in a medium skillet over medium heat 10 minutes or until tender. - Combine hot cooked rice, onion mixture, chicken, beans, diced tomatoes and chiles, and 1 1/2 cups cheese in a large bowl. Spoon into a lightly greased 3-qt. or 13- x 9-inch baking dish; sprinkle with remaining 1/2 cup cheese. - Bake, covered, at 350° for 30 minutes; uncover and bake 10 minutes or until cheese is melted.
Strawberry Salad Ingredients: - 1 large strawberry jello - 2 c. boiling water - 2 pkg. frozen strawberries (carton) - 1/2 c. crushed pineapple (small can) - 2 bananas, mashed - 8 oz. cream cheese - 1 c. confectioners sugar - 1 tsp. vanilla - 1/4 c. reserved jello - 1 medium Cool Whip - nuts (if desired) Directions: - Dissolve jello in 2 cups boiling water (save 1/4 cup of dissolved jello). - Add frozen strawberries, pineapple and bananas. Put in refrigerator to congeal. - When congealed, mix cream cheese, confectioners sugar, vanilla and reserved jello. - Fold in Cool Whip. - Spread this mixture over congealed jello. - Sprinkle with nuts, if desired.
Quesadillas Ingredients: - 1 pkg. (12 medium) flour tortillas - 1 (12 1/2 oz.) can Swanson white chunk chicken - 1 pkg. Lawry's chicken taco seasoning - 1 pkg. grated Cheddar cheese Directions: - Drain chicken. - Mash into finely ground pieces and mix with seasoning mix. - Place thin layer of chicken on a tortilla; top with grated cheese. - Place another tortilla on top of the first. Place quesadilla in dry skillet (or may add small amount of butter). Brown on both sides. - Remove from heat; cut into fourths. Serve with sour cream, salsa or guacamole.
No-Bake Cookies Ingredients: - 2 c. sugar - 4 Tbsp. cocoa - 1 stick margarine - 1/2 c. milk - 1/2 c. peanut butter - 3 c. oats - 1 tsp. vanilla - pinch of salt Directions: - Combine sugar, cocoa, margarine and milk in saucepan. - Boil 1 minute. - Remove from stove and add peanut butter, oats, salt and vanilla. - Drop with spoon on wax paper. - Cool completely.
7-Up Biscuits With Greek Yogurt Ingredients: - 1/2 cups Melted Butter - 2 cups Bisquick Or Another Baking Mix - 1/2 cups Greek Yogurt - 1/2 cups 7-up Directions: - Preheat oven to 450°F. Melt butter into a baking pan. - In a bowl, mix together baking mix and Greek yogurt until just combined. Don't use your mixer, simply use a fork, spoon or even easier: your fingers. The dough should be soft and sticky. - Stir 7-up into dough. Don't worry if dough is very soft, that's how it should be. - Sprinkle counter with baking mix and turn the dough out onto counter. Knead and fold dough until it is coated with baking mix. - Pat dough out until about 1/2 in inch thick and cut biscuits (yields about 15). Bake for 12-15 minutes, or until biscuits are golden brown.
Garlic And Red Pepper Asparagus Ingredients: - 1 pound trimmed asparagus - 2 tablespoons extra-virgin olive oil - 1/4 teaspoon kosher salt - 1/4 teaspoon crushed red pepper - 1/4 teaspoon freshly ground black pepper - 2 garlic cloves, thinly sliced Directions: - Preheat oven to 425°. Combine asparagus, olive oil, salt, crushed red pepper, black pepper, and garlic on a jelly-roll pan; toss to coat. Bake at 425° for 8 minutes or until asparagus is crisp-tender. - MyRecipes is working with - , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit - .
Chicken Broccoli Dijon Ingredients: - 4 boneless skinless chicken breast halves - 1 34 cups chicken broth - 14 teaspoon garlic powder or 2 garlic cloves, minced - 2 cups broccoli florets - 14 cup all-purpose flour - 12 cup milk - 1 tablespoon dijon-style mustard - 4 cups medium hot cooked egg noodles, cooked without salt Directions: - COOK chicken in nonstick skillet until browned. - ADD broth, garlic powder and broccoli. - Heat to a boil. - Cover and cook over low heat 10 minute or until done. - Remove chicken. - MIX flour, milk and mustard. - Gradually add to broth mixture. - Cook and stir until mixture boils and thickens. - Serve with chicken and noodles.
Dad'S Absolutely Amazing Brandied Shrimp Ingredients: - 2 tablespoons unsalted butter - 1 tablespoon olive oil - 3 garlic cloves, minced - 1 lb medium shrimp - 2 teaspoons Worcestershire sauce - 1 dash Tabasco sauce - 1 tablespoon fresh oregano - salt & freshly ground black pepper - 1/2 cup ketchup - 2 tablespoons brandy - 3 tablespoons flat leaf parsley Directions: - Melt butter with olive oil in a large skillet over medium heat. - Add the garlic and cook, stirring often, until it is fragrant, one to two minutes - Stir in the shrimp, Worcestershire sauce, Tabasco, oregano, and some salt and pepper and let the mixture simmer until the shrimp are partially cooked through and beginning to curl, about 2 minutes - Stir in ketchup and simmer until the shrimp are opaque and just cooked through, two more minutes - Add the brandy and parsley. Stir to combine, remove from heat and serve.
Chicken Pot pie-yumm Ingredients: - 3 chicken breasts - 2 cans cream of chicken soup - 2 (15 ounce) cans Veg-All - 1 cup milk - 12 cup margarine (melted) - 1 cup self-rising flour - chicken broth Directions: - Boil chicken, keeping broth, when done cool chicken on plate. - mix cream of chicken with 1 1/2 cup broth from chicken. - mix with mixer till smooth. - place aside shredd chicken and place at bottom of casserole dish. - poor 1/2 chicken mixture over chicken. - spread vegall over that,then pour the rest of cream of chicken mixture over that. - mix butter, milk, and, flour together in a seperate bowl with a mixer. - (will be runny, don't fret) pour over other ingredients in casserole dish bake in preheated oven at 375 degrees 45 minutes or till crust golden brown.
Hot Shrimp Dip Ingredients: - 1 (8 oz.) pkg. cream cheese, softened - 1 c. sour cream - 1 (1.4 oz.) pkg. Knorr vegetable soup recipe mix - 1 (14 oz.) can artichoke hearts, drained and coarsely chopped - 1 (5 oz.) pkg. frozen shrimp, thawed and well drained, or 1 (6 oz.) can crab meat, drained - 1/2 c. jarred roasted red pepper, drained and coarsely chopped - 1/2 tsp. hot pepper sauce Directions: - In medium bowl, stir cream cheese and sour cream until blended. - Stir in soup mix, artichokes, shrimp, red pepper and hot pepper sauce until well mixed. - Spoon into 9-inch quiche dish or pie plate. - Bake in 375° oven for 25 minutes or until lightly browned. - Makes 4 cups.
Herb-Grilled Chicken Ingredients: - 4 (4- to 6-oz.) skinned and boned chicken breasts - 2 tablespoons olive oil - 1 teaspoon salt - 1 teaspoon pepper - Fresh herb sprigs - Fresh spinach Directions: - Preheat grill to 350° to 400° (medium-high). Rub chicken breasts evenly with 2 olive oil; sprinkle with salt and pepper. Cut a small slit at 1 end of each chicken breast; tuck end of 1 fresh herb sprig into each slit, laying sprigs over top of chicken. Grill chicken breasts, covered with grill lid, over 350° to 400° (medium-high) heat 6 to 7 minutes on each side or until done. If desired, remove and discard herb sprigs. Serve over fresh spinach. - Our top herb picks included fresh dill, basil, sage, rosemary, flat-leaf parsley, thyme, tarragon, and oregano. - Herbs will char a little because the sprigs will be next to the grate, but the result is a pretty and rustic look.
Chinese Green Beans Ingredients: - 2 cup fresh green beans, trimmed and washed - 1/3 cup low sodium soy sauce - 1/2 cup packed brown sugar - 1/2 tsp ground ginger or 1 tsp. fresh - 2 clove garlic, minced - 1 sesame seeds Directions: - Place green beans in saucepan. - Add about a half a cup of water, steam for about 15 minutes on medium or until they are almost done. - While they are cooking, in a small sauce pan add soy sauce, brown sugar, ginger, and garlic. - Cook on medium for 5 minutes. - Turn off heat until green beans are done. - When green beans are done, drain the water. - Add sauce and simmer for 5 minutes. - Top with sesame seeds.
Toffee Bars Ingredients: - 1 c. brown sugar - 1 egg yolk - 1 c. butter - 2 c. flour - 1 tsp. vanilla - 1 large Hershey bar or 10 small bars - 1 c. chopped nuts Directions: - Cram the butter and add sugar and egg yolk. - Mix well. - Add flour and vanilla. - Spread in a 10 x 14-inch ungreased shallow pan. - Bake at 350° for 15 minutes. - Place the candy bar which has been broken into small pieces on top of this and spread as it melts. - Sprinkle with chopped nuts. - Cut while warm. - Makes 3 dozen bars.
Green Goddess Salad Topped With Almonds Ingredients: - 1 cup Fresh organic arugula greens - 1/2 cup Lightly steamed organic broccoli - 1/2 cup Lightly steamed and halved Brussels sprouts - 1/4 cup Halved cherry tomatoes - 1 handful Raw almonds Directions: - On your bed of arugula, gently place steamed broccoli pieces (I like to steam under 5-6min) and halved Brussels sprouts. Sprinkle in your raw almonds and top with halved cherry tomatoes. Now it's time to dress your salad! - No one likes a naked salad, even if you're trying to save on calories. Instead, opt for a homemade dressing using fresh ingredients. Goddess Dressing: whisk together 1 tbsp of olive oil with the juice from 1/2 a lemon until creamy. Add a dash of sea salt.
Bourbon Chicken Ingredients: - 8 whole Boneless, Skinless Chicken Thighs Diced - 1/2 cups Light Soy Sauce - 1/2 cups Brown Sugar - 3 cloves Garlic, Minced - 1 Tablespoon Fresh Ginger Grated Or 2 Teaspoons Powdered - 1/2 cups Shallots Or Onions Chopped - 1/2 cups Bourbon Whiskey - 1 Tablespoon Rice Wine Vinegar - 1 teaspoon Red Chili Flakes Directions: - In a small saucepan, combine soy sauce, brown sugar, garlic, ginger, onion, bourbon, vinegar, and chili flakes; stir until sugar has dissolved. - Pour over chicken in a 9 x 13 baking dish and stir to coat. - Cover and refrigerate for several hours or overnight. - Bake in a preheated 350 degrees F oven for 1 hour, basting every 20 minutes with pan juices. - Serve immediately with pan juices over cooked rice.
Yogurt Leather Ingredients: - 2 cups yogurt - 1 -2 cup fruit (optional) - sugar, to taste Directions: - Place all ingredients in blender. - Blend until smooth. - Pour onto dehydrator trays. - Dry at 135 degrees for 4-5 hours.
Macaroni & Cheese Bake Ingredients: - 16 oz elbow macaroni, cooked - 1 regular size small curd cottage cheese (1 lb.) - 1 cup sour cream - 1 slightly beaten egg - 1 tsp salt - dash of pepper - 2 cups (10 oz.) shredded extra sharp cheese Directions: - Boil macaroni in salted water. Drain. Mix together all ingredients. Place in 9 x 13 baking dish. Sprinkle paprika over top. Bake in 350° oven about 1 hour or until sides of dish show macaroni is browning. Serve hot.
Canned Kraut Ingredients: - 1 gal. water - 1 c. vinegar - 3/4 c. salt - 2 large cabbage heads Directions: - You will need 12 quart jars.
Swiss Vegetable Medley Ingredients: - 1 bag frozen vegetables (broccoli, carrots, cauliflower), thawed and drained (16 oz.) - 1 (10 3/4 oz.) can condensed cream of mushroom soup - 1 c. shredded Swiss cheese - 1/3 c. sour cream - 1 can French fried onions Directions: - Combine ingredients except 1/2 cup cheese and 1/2 cup onions. Pour into casserole dish, bake covered at 350° for 30 minutes. Top with remaining cheese and onions. - Bake for an additional 5 minutes uncovered or until onions are golden. - Makes 6 servings.
Holiday Rum Cookie Balls Ingredients: - 3 cups crushed vanilla wafers - 1 cup powdered sugar - 2 tablespoons cocoa - 2 tablespoons white Karo - 1 cup ground pecans - 1/2 cup rum or 1/2 cup Bourbon Directions: - Mix all ingredients together. Form into small balls, roll in extra powdered sugar. Place in metal container lined with wax paper to 'season' (ferment) for several days. - Serve during holiday season!
Green Monster Smoothie Ingredients: - 2 cups baby spinach - 2 apples, peeled, cored, and chopped - 2 bananas, sliced - 1 cup chopped carrots - 1 cup orange juice - 1 cup fresh strawberries - 1 cup ice Directions: - Blend spinach, apples, bananas, carrots, orange juice, strawberries, and ice in a blender until smooth.
Not Edible Soapy Dough Ingredients: - 2 c. flour - 1/2 c. salt - 2 Tbsp. liquid tempera paint - 1 Tbsp. liquid soap - water Directions: - Mix all ingredients, except water. - Add enough water to make workable dough. - Store in airtight container.
Greek Scalloped Potatoes #SP5 Ingredients: - 1 (16 ounce) bag Simply Potatoes Homestyle Slices - 4 slices cooked bacon, cut into 1-inch pieces - 2 cups ranch dressing - 2 tablespoons white vinegar - 1 teaspoon pepper Directions: - 1. - Heat oven to 350 degrees. - In 2 quart saucepan cook bacon over medium heat until slightly crisp. - Drain and set aside. - 2. - In mixing bowl combine Ranch, White Vinegar. - and pepper. - Stir until well mixed. - 3. - Place half of Simply Potatoes in 8" non stick baking dish. - Sprinkle with half of bacon slices. - Top with half of ranch sauce. - Repeat layer with remaining Simply Potatoes, bacon and sauce. - Cover; bake 20 minutes. - Uncover, continue baking 20-25 minutes until potatoes are tender.
Snickerdoodles Ingredients: - 1 1/2 c. sugar - 1 1/2 c. soft margarine - 1/2 c. vegetable shortening - 2 eggs - 2 3/4 c. flour - 2 tsp. cream of tartar - 1 tsp. baking soda - 1/2 tsp. salt - 3 Tbsp. sugar - 3 tsp. cinnamon Directions: - Heat oven to 400°. - Mix 1 1/2 cups of sugar, margarine, shortening and eggs in a large bowl. - Stir in flour, cream of tartar, baking soda and salt. - Shape dough by rounded teaspoonfuls into balls. - Mix 3 tablespoons sugar and the cinnamon; roll balls in mixture. - Place about 2 inches apart on ungreased cookie sheet. Bake until set, 8 to 10 minutes. - Immediately remove from cookie sheet. - Makes about 6 dozen cookies.
Jennie'S Fresh Apple Cake Ingredients: - 2 c. sugar - 1 1/2 c. oil - 2 tsp. vanilla - 2 well beaten eggs - juice of 1/2 lemon - 1 tsp. salt - 3 c. flour - 1 1/4 tsp. baking soda - 3 c. peeled, chopped apples - 1 1/2 c. pecans - 1 1/2 tsp. cinnamon Directions: - Combine sugar, oil, vanilla, eggs, lemon juice. salt and cinnamon in mixing bowl and mix well. - Mix flour and soda and fold in. - Beat well. - Add apples and pecans and mix well. - Pour into greased and floured tube pan. - Bake at 325° for 1 1/2 hours. - Cool before removing from pan.
Rhubarb Lime Spring Spritzer Ingredients: - 3 ounces rhubarb cordial from ALittleZaftig's recipe, made with added orange peel - 1 ounce fresh squeezed lime juice - 8 ounces seltzer water, unflavored - lime and/or orange slice for garnish Directions: - Pour the liquids over ice, garnish with sliced fruit.
Saikyo-Style Grilled Salmon Ingredients: - 2 filets Raw salmon - 100 grams Saikyo miso paste - 2 tbsp Sugar - 1 tbsp Sake Directions: - Pat dry the salmon with paper towels to remove excess moisture, combine miso, sugar, and sake, and coat the salmon (as shown). - Let sit for 2 to 4 days in the refrigerator to let the flavors absorb. - Rinse off the miso, pat dry the excess moisture with paper towels, grill on both sides until golden, and serve. - I collaborated with user "Hitomi-chan" on the super fluffy Easy Salmon Flakes (Recipe no. - 1720985).
Dixie Divinity Ingredients: - 2 2/3 c. sugar - 2/3 c. light corn syrup - 1/2 c. water - 2 egg whites - 1 tsp. vanilla - 2/3 c. chopped nuts Directions: - Stir sugar, syrup and water over low heat until sugar dissolves. - Cook without stirring until forms hard ball when dropped in cold water (250°). - Beat egg whites until stiff peaks form. - Continue beating while pouring hot syrup in thin stream over egg whites. - Add vanilla; beat until mixture holds shape, then fold in nuts. - Drop by teaspoon onto waxed paper. - Makes 4 dozen.
Mussels Dijon Ingredients: - 2 mussels - 1 tablespoon olive oil - 1 tablespoon minced garlic - 1/4 cup spanish onion sliced - 1/4 cup white wine - 1 tablespoon dijon mustard - 1/2 cup heavy cream - 1/2 cup bottled clam juice Directions: - Debeard and scrub the mussels. - Heat a large saute pan, place the oil in the pan, and saute the garlic and onions until soft. Deglaze the pan with the white wine over medium-high heat, add the mustard and stir to combine. - Place the mussels, cream, and clam juice in the pan. Cover with a second pan (inverted) to create a steamer. Lower the heat slightly and steam for 5 minutes. The mussels are done when the shells open and the mussels are firm. - Heap the mussels in a large bowl and pour the broth over them. Serve with crusty bread for dipping.
Cheese Ball Ingredients: - 2 (8 oz.) cream cheese - 1 (8 oz.) Cheddar cheese - 6 slices American cheese - 1 small onion - 1 Tbsp. mayonnaise - 1/2 c. pecans Directions: - Grate Cheddar cheese and American cheese slices. - Let cream cheese soften and then add to other cheeses. - Dice small onion into small pieces. - Add mayonnaise. - Mix all together.
Bacon, Egg & Cheese Casserole Ingredients: - 1 whole Egg - 1/4 cups Milk - 1 Tablespoon Fresh Scallions Or Chives, Chopped - Salt And Pepper, to taste - 1/4 cups Cheddar Cheese, Shredded - 1 slice Thick Cut Bacon, Cooked And Crumbled - 1 slice Thick Bread Of Your Choice, Cut Into 1" Cubes Directions: - Preheat oven to 350 F. In a bowl, whisk together the egg, milk, herbs and seasoning. Stir in the cheese and bacon. Add the bread cubes into a small oven proof dish and pour the egg mixture over it. Bake in a 350 F oven for approximately 45 minutes or until the top is a nice, golden brown. - This makes one serving but you can double or triple (or more) the ingredients and either bake them separately or in one large casserole dish.
Madeira Sauce Ingredients: - 7 tablespoons unsalted butter - 3 tablespoons flour - 16 ounces beef stock - 1/2 cup madeira wine - 2 cups fresh mushrooms, sliced Directions: - Melt 3 tablespoons of the butter and when it is gently bubbling, add the flour, stirring constantly until brown and smooth. - Add beef stock and wine - keep stirring and stir until thickened. Takes about 15 minutes over medium heat.(This step is more fun while you are sipping some of the Madeira wine that you are using in your recipe). - In a separate pan, saute mushrooms in 4 tablespoons of butter until "fork tender." Add these to the sauce. - Serve warm over beef tenderloins, beef kabobs, etc.
Triple-Cheese Macaroni Ingredients: - 1 (16 ounce) package elbow macaroni - 2 eggs - 1 (12 ounce) can evaporated milk - 1/4 cup butter, melted - 2 tablespoons prepared mustard - 1 teaspoon seasoning salt - 1 teaspoon pepper - 8 ounces Velveeta cheese, melted - 2 cups shredded mild cheddar cheese, divided - 2 cups shredded sharp cheddar cheese, divided Directions: - Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the process cheese and 1-1/2 cups of each cheddar cheese. - Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt. baking dish. Top with remaining cheeses. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted and edges are bubbly.
Nuwave Mini Grilled Tilapia Ingredients: - 2 frozen tilapia fillets (or any other 1/2 inch thick frozen fish fillet) - 1 pinch smoked sea salt - 1 pinch ground pepper - olive oil flavored cooking spray Directions: - In the NuWave Mini, ensure the rack is on top height in order to place fillets closest to the heating element. In the Pro/Elite, use the high rack. - Place frozen fillets on rack. Spray with Olive Oil (Or other choice). - Sprinkle with Smoked Sea Salt and Pepper. - Cook on PL-HI for 8 minutes. In the Elite, set it for 350. - Using a large spatula, gently turn tilapia over. - Sprinkle a tad more pepper. No more salt is needed. - Spray with some more olive oil. - Cook on PL-HI for 8 more minutes. In the Elite, set it for 350. - Yummy! The best 35 calories per ounce meat you can enjoy!
Seasoned Rib Roast Ingredients: - 1 1/2 teaspoons lemon-pepper seasoning - 1 1/2 teaspoons paprika - 3/4 teaspoon garlic salt - 1/2 teaspoon dried rosemary, crushed - 1/4 teaspoon cayenne pepper - 1 (3 -4 lb) boneless beef rib roast Directions: - In a small bowl, combine the seasonings; rub over roast. Place roast fat side up on a rack in a shallow roasting pan. - Bake, uncovered, at 350 for 2-2 1/2 hours or until meat reaches desired doneness (for medium rare, a meat thermometer should read 145, medium, 160, well done, 170). - Remove to a warm serving platter. Let stand for 10-15 minutes before carving.
Frosted Mocha Brownies Ingredients: - 4 ounces unsweetened chocolate - 1 cup butter - 4 eggs - 2 cups sugar - 1 teaspoon vanilla - 1 14 cups flour - 12 teaspoon baking powder - 12 teaspoon salt - 4 cups confectioners' sugar - 12 cup butter, melted - 13 cup baking cocoa - 14 cup strong brewed coffee - 2 teaspoons vanilla Directions: - In a saucepan over low heat, melt the chocolate and butter; stir until smooth. - Remove from the heat and add sugar. - Mix well and add eggs, one at a time, beating well after each. - Stir in vanilla. - Combine the flour, baking powder, and salt; add to the chocolate mixture until just combined. - Pour into a greased 9x13x2-inch baking pan and bake at 375F for 30 minutes or until a toothpick inserted near the center comes out clean. - Cool on a wire rack. - Combine frosting ingredients and stir until smooth. - Frost brownies.
Deep Dark Devil'S Food Cake Ingredients: - 1 package devil's food cake mix - 4 eggs - 1 cup sour cream - 3/4 cup water - 1/4 cup vegetable oil - 1 (3 1/2 ounce) package instant chocolate pudding mix - 1 cup chocolate chips - powdered sugar (or glaze if desired) Directions: - Preheat oven to 350 degrees. - Prepare bundt pan- oil and flour (I like to use Baker's Joy). - Mix cake mix, eggs, sour cream, water, oil and pudding mix until well blended. - Fold in chocolate chips. - Bake 50 to 60 minutes. - Cool 20 minutes. - Cover with foil. - Dust with powdered sugar or glaze if desired.
Banana Bread Ingredients: - 1/2 c. shortening - 1 c. sugar - 2 eggs - 2 c. flour - 1 tsp. soda - 1/2 tsp. salt - 2 to 3 mashed bananas Directions: - Cream shortening and sugar. - Add eggs and mix well. - Add dry ingredients and bananas. - Mix well. - Bake 25 to 30 minutes at 350°.
Yellow Pepper Salsa Ingredients: - 1 large yellow bell pepper, sliced - 1 small onion, diced - 1/4 cup orange juice - 1 teaspoon jalapeno pepper, minced (or more to taste) - salt and pepper (to taste) Directions: - Combine all ingredients in a bowl, mix well, and serve.
Mini Pepperoni Pizza Ingredients: - 1 can buttery biscuit (5 biscuits) - 1 (8 ounce) jar pizza sauce - 1 bag of shredded mozzarella cheese - 1/2 cup pepperoni Directions: - Preheat oven to 350 degrees F. - Seperate biscuits and place on cookie sheet. - Flatten biscuit until it is about 5" in diameter. - Pinch the sides to make a crust. - For a tastier pizza, brush on a little olive oil and add a pinch of cumin and oregano. - Put 2 tablespoons of pizza sauce on each biscuit and spread around. - Add pepperoni and then sprinkle about 2-3 tablespoons of cheese on top. - Do not add too much or the pizza will overflow when it is baking. - Bake in oven for 8-11 minutes. - cool for about 3-4 minutes.
Oatmeal Pie Ingredients: - 2 eggs, well beaten - 3/4 c. sugar - 1/2 c. rolled oats - 3/4 c. dark corn syrup - 1/2 stick melted margarine - 1/2 c. milk - 1/4 tsp. cinnamon - dash of salt - 1 tsp. vanilla - chopped pecans Directions: - Combine sugar, oats, cinnamon and salt. - Add eggs and milk; mix well. - Add margarine, then syrup and blend well. - Add vanilla. Sprinkle bottom of unbaked pie shell with pecans. - Pour mixture over pecans and bake at 325° until firm. - Makes 6 to 8 servings.
Marinated Mushrooms (Martha Stewart'S) Ingredients: - 1/4 cup water - 2 tablespoons olive oil - 2 tablespoons white wine vinegar - 2 garlic cloves, minced - 1/4 teaspoon dried thyme - 1 1/4 teaspoons coarse salt - 1/4 teaspoon ground black pepper - 1 lb button mushroom Directions: - In a medium saucepan, bring 1/4 cup water, 2 Tbs each olive oil and white wine vinegar, 2 minced cloves, 1/4 tsp dried thyme, 1 1/4 tsp coarse salt, and 1/4 tsp ground black pepper to a boil. - Add 1 pound button mushrooms, halved or quartered; stir to coat. - Cover; simmer over low heat until mushrooms are tender and have released their liquid, 5 to 8 minutes. - Remove mushrooms with a slotted spoon to a bowl; reserve. - Return liquid to a boil; cook until reduced to 1/4 cup, 3 to 4 minutes. - Pour over mushrooms. Refrigerate until completely chilled; serve. For the most flavor, let them marinate overnight.
Crab Quesadillas Ingredients: - 1 medium onion, chopped - 2 cloves garlic, finely chopped - 3 tablespoons olive oil - 2 peeled and seeded red fresh tomatoes - 1 lb crabmeat - 1/2 cup finely chopped cilantro - 1 tablespoon finely chopped olive (optional) - salt - flour or corn tortilla Directions: - Stir fry onion and garlic in olive oil. - Add tomato and when its juice has almost evaporated, add the crabmeat, cilantro, chilies and olives. - Season with salt to taste. - Fill flour or corn tortillas with this filling, securing edges with toothpicks Fry in enough frying oil until tortillas are golden brown.
Fried Scallops Ingredients: - 2 lb. scallops - 1/2 c. half and half cream - 1 Tbsp. Worcestershire powder - 1 c. bread crumbs Directions: - Combine half and half with Worcestershire powder. - Dip scallops in milk mixture and roll in bread crumbs. - Fry in hot oil for 3 to 5 minutes.
Kraft Macaroni Dinner Ingredients: - 1 Kraft dinner, cooked as directed - 2 Tbsp. milk - 2 eggs - 1 medium onion, chopped - 1 c. chopped ham - 1 c. grated Swiss cheese - 2 Tbsp. parsley - 1 can mushroom soup (undiluted) Directions: - Cook dinner. Add cheese packet, milk, eggs, onions, ham, parsley and soup. Mix well. Put in casserole dish. Top with Swiss cheese. Bake at 300° for 20 minutes.
Oven-Baked Chicken With Mushrooms Ingredients: - 1 (3 lb.) chicken - 8 slices bacon - 1/2 lb. fresh mushrooms, chopped - pepper to taste - 1/2 c. butter - 1/2 tsp. salt - 1/4 c. flour - 3/4 c. basic chicken stock - 1/4 c. dry white wine - 1/2 c. whipping cream Directions: - Preheat oven to 400°. - Skin the chicken; cut into 2 legs, 2 thighs, and 4 breast pieces. - Lay each piece of chicken on a bacon slice; sprinkle half the mushrooms over the chicken. - Season each portion with pepper. - Roll bacon around chicken; secure with toothpicks. - Grease a shallow baking dish with 1/4 cup butter. Place the bacon-wrapped chicken portions in the baking dish; dot with small pieces of remaining butter. - Sprinkle with salt. Cover. - Bake on middle shelf for 1 hour, basting occasionally. Remove cover; bake for 15 minutes longer or until bacon is brown. Place chicken portions on heated serving dish; cover. - Keep warm.
Baked Barley Risotto With Butternut Squash Ingredients: - Oh and important. I chunk the butter and cheese - add it to the flour and 1/2 pkg of onion soup mix in the quisinart until it begins to gob together. Then dump it on waxed paper and form into 3 rolls. No shredding needed. Directions: - Heat oven to 400° F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes. - Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 minutes. - Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan.
Pomegranate Granita Ingredients: - 1 cup ice - 1 (1.5 fluid ounce) jigger Cointreau or other orange liqueur - 1/2 (1.5 fluid ounce) jigger white rum - 2 fluid ounces pomegranate syrup - 1 orange slice - 2 teaspoons white sugar Directions: - Place the ice, Cointreau, rum, and pomegranate syrup into a blender, blend until smooth. Moisten the rim of a tumbler with the cut edge of the orange slice, and dip the glass into the sugar to line the rim. Pour the granita into the glass, and garnish with the orange slice to serve.
Sweet Okinawa Doughnuts Ingredients: - oil (for deep frying) - 2 c. flour - 1 c. sugar - 4 1/2 tsp. baking powder - 1/2 tsp. salt - 3 eggs, slightly beaten - 1 c. milk Directions: - Heat oil to 375°. - Sift dry ingredients together. - Combine eggs and milk. - Add dry ingredients to liquid and mix thoroughly. Drop by teaspoons into hot oil. - Fry until brown and drain. - Makes 2 to 3 dozen.
Delicious Spinach Salad Ingredients: - 8 cups baby spinach leaves - 2 carrots, sliced - 1/4 cup croutons, or as desired - 2 green onions, sliced - 1/4 cup sliced black olives - 1/4 cup crumbled feta cheese, or more to taste - 1/4 cup drained and rinsed black beans, or more to taste - 1/4 cup toasted pine nuts - 2 tablespoons extra-virgin olive oil - 2 tablespoons red wine vinegar - 1/2 lemon, juiced - salt and ground black pepper to taste Directions: - Mix spinach, carrots, croutons, green onions, black olives, feta cheese, black beans, and pine nuts together in a large bowl. - Whisk olive oil, vinegar, lemon juice, salt, and pepper together in a small bowl. Drizzle over spinach mixture; stir to coat.
Hide and Seek Chicken #RSC Ingredients: - 1 loaf pizza dough - 1 (8 ounce) mozzarella cheese - 14 cup parmesan cheese, grated - 34 lb chicken breast, strips fully cooked - 1 (10 ounce) package spinach, cooked - 13 cup Hidden Valley Original Ranch Dressing - 1 beaten egg white - 1 tablespoon water - 2 tablespoons grated parmesan cheese Directions: - In microwave cook chicken according to package directions. - Cook spinach and drain; mix these two ingredients with the Hidden Valley Ranch dressing. - Preheat oven to 350. - Roll out pizza dough in rectangular shape. - Place on greased cookie sheet. - Spread chicken mixture on half of dough lengthwise. - Combine mozzarella cheese with grated parmesan and layer on top of chicken mixture. - Fold over dough and pinch edges together. - Shape evenly. - Combine egg white and water and brush over dough, sprinkle with remaining 2 tablespoons of parmesan cheese. - Bake 20 - 30 minutes until golden brown.
Cherries Jubilee Ingredients: - 1 (16 oz.) can dark pitted cherries, drained (syrup reserved) - 1/4 c. currant jelly - 1 Tbsp. cornstarch - 1/4 c. cherry brandy - vanilla ice cream Directions: - In 1 1/2-quart saucepan, blend cherry syrup, jelly and cornstarch. - Microwave at High for 3 to 4 minutes, or until slightly thickened, stirring 2 times. - Add cherries. - Microwave at High for 2 minutes. - Place brandy in 1 cup measure. - Microwave at High for 30 seconds. - Pour over hot cherry sauce; flame. - Serve over vanilla ice cream. - Serves 4.
Chocolate Cobbler Ingredients: - 6 tablespoons butter - 1 cup self-rising flour - 3/4 cup white sugar - 1 1/2 tablespoons unsweetened cocoa powder - 1/2 cup milk - 1 teaspoon vanilla extract - 1 cup white sugar - 1/4 cup unsweetened cocoa powder - 1 1/2 cups boiling water Directions: - Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8x8 inch baking dish while the oven preheats. - In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish. - Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture. - Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.
Party Salad Ingredients: - 1 large bowl Cool Whip - 1 can Eagle Brand milk - 1 large can cherry pie filling - 1 c. pecans, broken - 1 large can crushed pineapple, drained - 1 c. flaked coconut - 1 1/2 c. miniature marshmallows Directions: - Mix Cool Whip and Eagle Brand milk and refrigerate 1 hour. Stir in rest of ingredients and mix well. - Refrigerate until well chilled.
Sour Cream Chicken Or Turkey Recipe Ingredients: - 2 c. chicken pcs or possibly leftover turkey - 1 can cream of mushroom soup - 1/2 soup can of lowfat milk - 4 ounce. lowfat sour cream - 1 sm. bag Pepperidge Farm herb stuffing - 1 stick butter - 1 c. boiling water Directions: - Chicken on bottom. - Heat soup and lowfat milk. - Remove from heat. - Stir in the lowfat sour cream. - Pour over chicken. - Sprinkle stuffing on top. - Melted butter and boiling water are poured over top. - Bake 1 hour at 375 degrees.
Broccoli Pasta Salad Ingredients: - 1/2 lb. spaghetti, cooked - Zesty Italian dressing - 1 bunch broccoli, cut up - 1 c. chopped onion (red or green) - 1 c. sliced ripe olives - 1 c. chopped pimento (optional) - 1 c. Parmesan cheese Directions: - Toss spaghetti with Italian dressing. - Add remaining ingredients.
Gingered Sake Spritzers Ingredients: - 1 1/2 cups sake - a 28-ounce bottle chilled ginger ale - 2 teaspoons Angostura bitters, or to taste - 4 lime slices Directions: - In a pitcher combine the sake, the ginger ale, and the bitters and add the lime slices. - Serve the drink in tall glasses filled with ice.
Tomato, Onion And Zucchini Salad Ingredients: - 2 large tomatoes, sliced - 2 medium zucchini, sliced - 1 large onion, thinly sliced - 1 Tbsp. chopped, fresh basil or 1 tsp. dried basil, crumbled - 1 Tbsp. chopped, fresh oregano or 1 tsp. dried oregano - 6 Tbsp. olive oil - 3 Tbsp. balsamic vinegar or 2 Tbsp. red wine vinegar - salt and pepper Directions: - Place alternating slices of tomatoes, zucchini and onion on serving platter. - Sprinkle with herbs. - Whisk together oil and vinegar and pour over salad. - Season with salt and pepper. - Cover and refrigerate 2 hours, but not more than 4 hours.
Knoephla Soup Ingredients: - 1/2 cup butter, cubed - 3 medium potatoes, peeled and cubed - 1 small onion, grated - 3 cups milk - 6 cups water - 6 teaspoons chicken or 3 vegetable bouillon cubes - 1-1/2 cups all-purpose flour - 1 egg, beaten - 5 to 6 tablespoons milk - 1/2 teaspoon salt - Minced fresh parsley, optional Directions: - In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a Dutch oven, bring water and bouillon to a boil. - Meanwhile, combine first four knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through. Sprinkle with parsley if desired.
Pistachio Dessert Salad Ingredients: - 1 (3 oz.) pkg. pistachio pudding (dry) - 1 c. small marshmallows - 1 c. chopped pecans - 1 (20 oz.) can crushed pineapple with juice - 1 (9 oz.) container Cool Whip Directions: - Mix pudding in pineapple. - Add all other ingredients. - Chill and serve. - (May use sugar-free pudding and light Cool Whip.)