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Crock-Pot Vegetarian Chili Ingredients: - 1 butternut squash, medium sized, peeled and cubed - 2 carrots, medium sized, diced - 1 onion, medium sized, finely chopped - 2 (15 ounce) cans tomatoes, diced with juice - 1 (19 ounce) can black beans, rinsed and drained - 1 (19 ounce) can kidney beans, rinsed and drained - 1 (4 1/2 ounce) can green chilies, chopped, with liquid - 1 cup vegetable stock - 3 tablespoons chili powder - 12 teaspoon salt - 14 cup fresh cilantro, chopped Directions: - Combine all ingredients except cilantro in medium-sized crockpot. - Cook on low 6-8 hours. - Add cilantro; cook on high 15-20 minutes longer.
Double Cheese Crab Dip Ingredients: - 8 ounces, weight Neufchatel Cream Cheese, Softened - 1 cup Salsa - 1 teaspoon Chili Powder - 8 ounces, weight Imitation Crab Meat Or Canned Crab Meat, Drained - 1 cup Shredded Mexican Cheese Blend - 1/4 cups Sliced Black Olives - Fresh Thyme Leaves, For Garnish - Tortilla Chips For Serving Directions: - Heat oven to 350 degrees F. Spread softened cream cheese evenly in the bottom of a 9-inch pie plate. - In a small bowl, combine salsa and chili powder. - Pour mixture evenly over cream cheese. - Top evenly with crab meat, then sprinkle with shredded cheese and black olives. - Bake 20 minutes until mixture is bubbly and cheese is melted and lightly browned. - Garnish with fresh thyme leaves and serve immediately. - Recipe adapted from Mission Foods.
Grilled Striped Bass With Chunky Mango-Ginger Sauce Ingredients: - 4 (6-ounce) striped bass or other firm white fish fillets (such as amberjack or grouper) - 1 tablespoon olive oil - 1/2 teaspoon kosher salt - 1/4 teaspoon black pepper Directions: - Prepare grill. - Brush fish with oil; sprinkle with salt and pepper. Grill fish for 4 minutes on each side or until the fish flakes easily when tested with a fork. Serve with the Chunky Mango-Ginger Sauce. - Totals include Chunky Mango-Ginger Sauce.
Leg Of Lamb Ingredients: - 8 pounds whole leg of lamb - salt to taste - ground black pepper to taste - 6 ounces prepared mustard - 1 dash Worcestershire sauce - 2 tablespoons all-purpose flour - 4 cloves garlic, sliced (optional) Directions: - Preheat oven to 325 degrees F (165 degrees C). - Generously salt and pepper lamb. Smear the mustard all over the lamb and sprinkle it with a fine coating of flour. Place lamb in a roasting pan and place slices of garlic over top. Sprinkle with Worcestershire sauce to taste. - Roast uncovered at 325 degrees F (165 degrees C) until desired doneness. About 20 minutes per pound for a pink roast. Remove from pan to a heated platter. Use the drippings to make a gravy by a little flour and water. Season with salt and pepper.
Garden’S Plenty Meatballs Ingredients: - 1 egg - 1 cup unsweetened applesauce - 1 cup soft bread crumbs - 2 teaspoons salt - 1/4 teaspoon ground allspice - 1/4 teaspoon pepper - 2 pounds ground beef - 1/2 cup all-purpose flour - 3 tablespoons vegetable oil - 1 can (28 ounces) diced tomatoes, undrained - 1 cup sliced carrots - 1 small green pepper, chopped - 1 small onion, sliced Directions: - In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Roll in flour. In a large skillet, brown meatballs in oil; drain. Transfer to a greased 3-qt. baking dish. Combine the tomatoes, carrots, pepper and onion. Pour over meatballs. Cover and bake at 350° for 45 minutes or until the meat is no longer pink.
Tabbouleh Salad Ingredients: - 1 cup Bulgar wheat - 2 cups boiling water - 2 medium tomatoes, diced - 1 medium onion, chopped - 4 scallions, minced - 2 cups flat leaf parsley, minced - 14 cup fresh lemon juice - 14 cup olive oil - 1 cup of fresh mint, minced - salt and pepper Directions: - In a medium sauce pan, bring water to full boil. - Remove from heat. - Add bulgur, cover with tight fitting lid, and allow to stand for 20 to 30 minutes. - Drain excess water. - Add remaining ingredients to bulgur.
Salmon Loaf Ingredients: - 4 slices bread - 3 beaten eggs - 1 c. chopped onions - 1 c. chopped celery - 1 large can salmon, drained Directions: - Break bread in pieces. - Combine all ingredients and mix well. Place in well-greased pan. - Bake, covered, at 350° for 45 minutes and uncovered for 45 minutes.
Applesauce Cake Ingredients: - 2 c. applesauce - 2 c. raisins, cook 1/2 c. - 2 c. flour - 2 c. sugar - 1/2 c. shortening - 1 egg - 2 Tbsp. cocoa - 1 tsp. allspice - 1 tsp. cinnamon - 2 tsp. soda - 1 tsp. vanilla flavoring - 1/2 c. walnuts Directions: - Mix all ingredients. - Bake at 350°. - Makes 3 (9-inch) layers.
Lemony Light Cooler Ingredients: - 3 cups dry white wine or 3 cups white grape juice, chilled - 12-34 cup sugar - 12 cup ReaLemon juice, from concentrate - 1 (32 ounce) bottle club soda - strawberries (or any favorite fruit) or plums (or any favorite fruit) or peaches (or any favorite fruit) or orange slice, chilled (or any favorite fruit) Directions: - Combine first 3 ingredients in pitcher, stir until sugar dissolves. - Just before serving add club soda and fruit. - Serve over ice.
Hearty Tuna Salad Sandwiches Recipe Ingredients: - 1 (10 ounce.) can tuna, liquid removed - 2 hard boiled Large eggs, minced - 2 tbsp. pickle relish - 5 tbsp. salad dressing/mayonnaise - 1 apple, peeled, cored, diced - 3 slices American cheese, sliced, minced - Pepper if you like Directions: - Blend ingredients well. - Add in salad dressing for desired consistency. - Refrigerateif you like. - Serve on wheat bread with cold drink. - Enjoy!
Homemade Italian Garden Soup Ingredients: - 1 (14 1/2 ounce) canitalian beans, drained - 1 (14 1/2 ounce) can zucchini with Italian-style tomato sauce - 1 (14 1/2 ounce) can peas and carrots - 1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic - 1 (14 1/2 ounce) can chicken broth or 1 (14 1/2 ounce) can beef broth Directions: - Combine all ingredients in a large pot. - Bring to a boil then reduce heat and simmer 3 minutes. - Seadon to taste with salt and pepper. - Serve with breadsticks, croutons or warm bread.
M&M Trail Mix Ingredients: - 16 ounces mixed nuts - 12 ounces M&M's (Large Bag) - 1/2 cup raisins Directions: - Combine in a large bowl. Store in an airtight container. I have used the seasonal M&M's when the season dictates.
Cauldron of Bubbling Cheesy Bean Soup Ingredients: - 1 pound ground beef - 1 can cheese soup with 1/2 can of water - 1 (16-ounce) package processed cheese with jalapeno peppers - 1 (15-ounce) can kidney beans, well drained - 1 (15-ounce) can black beans, well drained - 1 cup medium or hot salsa - 6 medium individual rounds dark rye bread, unsliced Directions: - Saute ground beef in a soup pot over medium high heat until browned, about 5 to 7 minutes. - Add canned cheese soup and water and bring to a very gentle simmer. - Add the cheese with jalapeno peppers, and stir until melted. - Remove from heat. - Stir in beans and salsa and bring back to a simmer. - Cut off tops of each loaf of bread, and reserve for later. - Carefully hollow out center of each loaf leaving 1 1/2-inch shell. - Spoon soup into hollowed out bread, allowing some to spill over top of bread cauldron as if bubbling, and replace top of the loaf. - Serve hot.
Tangerine Gin Ingredients: - 2 large tangerines - 1 bottle (750 ml) gin Directions: - Remove zest from tangerines with a vegetable peeler and save fruit for another use. Put zest in a 1-qt.* glass jar or decorative bottle. Pour in gin (through a funnel, if the bottle has a narrow opening). - Close jar tightly and put in a cool, dark place for 1 week. - Chill gin and serve cold; it will take on the color of the zest and will gradually intensify in flavor and get a little cloudy. - * You can use a smaller bottle, but the infusion will be stronger, so taste it occasionally and remove the zest when the liquor tastes the way you want. - Make ahead: Up to 3 months (1 year, strained), chilled.
Coffee With A Butterscotch Twist Ingredients: - 1/2 cup butterscotch chips - 8 cups hot brewed coffee - 1/2 cup half-and-half - 5 -8 tablespoons sugar (to taste) - whipped cream, in a can Directions: - In a large bowl, stir the coffee with butterscotch chips until chips are melted. - Stir in half and half. - Add sugar. - Serve in mugs with whipped cream.
Potato And Canadian Bacon Slow Cooker Chowder Weight Watchers Ingredients: - 2 cup(s) potato(es), cut into 1/2-inch cubes - 1 large carrot(s), diced - 1 cup(s) leek(s), chopped, white part only - 1 medium garlic clove(s), minced - 4 cup(s) fat-free chicken broth - 1/2 cup(s) uncooked barley - 1 piece(s) bay leaf - 1/4 tsp dried thyme, crushed - 1/4 tsp black pepper - 4 oz Canadian-style bacon, cut into 1/4-inch pieces - 1/2 cup(s) fat-free evaporated milk - 2 oz fat-free half-and-half Directions: - In a slow cooker, combine potatoes, carrots, leek, garlic, broth, barley, bay leaf, thyme, pepper and bacon; cover and cook on low for 6 hours. - - * Stir in evaporated milk and half-and-half; heat through, uncovered, about 10 minutes. Yields about 1 2/3 cups per serving.
Sand Tarts Ingredients: - 2 1/4 cups sugar - 1 cup butter - 2 -4 cups flour - 3 eggs Directions: - mix together, you will be rolling out the dough, so not too wet and not to dry. - once dough comes together, roll into ball cover tightly, and refrigerate for 1-2 hours. - when ready to roll out take a portion, leaving the rest refrigerated until to ready to use. - roll out thin, use fav. cookie cutters to cut shape out place on cookie pan bake at - 350-375 for 10 minute.
Death By Chocolate Ingredients: - 1 box chocolate cake mix - 1 c. Kahlua - 4 boxes chocolate mousse instant pudding - 4 Skor candy bars - 2 medium size tubs whipped topping Directions: - Prepare the cake according to the package directions and bake in a 9 x 13-inch pan. - Let the cake cook, then pierce it with a fork and drizzle the Kahlua over the cake. - Chill overnight.
Cape Breton Blueberry Cake (milk/egg substitute incl.) Ingredients: - 2 cups sugar - 1 34 cups margarine - 3 eggs - 1 cup milk (milk allergy use l c. water) - 2 teaspoons almond flavoring - 3 12 cups flour - 1 12 teaspoons baking soda - 1 pinch salt - 2 cups blueberries - 1 12 tablespoons oil - 1 12 tablespoons water - 1 teaspoon baking powder Directions: - Mix and cream together: sugar,margarine,eggs (or substitute),almond in bowl. - Then mix together in another bowl: flour, baking soda, salt and adding milk (or substitute- water) while combining both mixtures. - Add blueberries. - Bake 350 degrees for approximately 1 1/4 hours. - Great in large tube-like or bundt cake pan. - EGG SUBSTITUTE: Mix together all ingredients and add to recipe.
Vegetable Turkey Pot Pie Ingredients: - 1 (10 oz.) frozen peas and carrots - 1 (9 oz.) frozen small onions in cream sauce - 3/4 c. water - 1 Tbsp. butter - 3 c. diced turkey - 1 (6 serving size) pkg. chicken flavored stuffing mix Directions: - Put peas and carrots, water and butter in saucepan. - Bring to a boil. - Cook gently for 6 minutes. - Remove from heat and stir in onions in cream sauce. - Add turkey. - Pour into a 2-quart casserole dish and bake for 15 minutes at 350°. - Prepare stuffing mix as directed on package. - Spoon around edge and bake 15 minutes longer.
Pesto Quesadilla Pizza Ingredients: - 8 whole Tortillas, I Think Whole Wheat Taste Best - 3 cups Mozzarella Cheese, Shredded - 4 Tablespoons Pesto Sauce, Add More According To Taste - 4 whole Roma Tomatoes, Sliced - Dash Pepper Directions: - In large fry pan over medium heat, cover one tortilla with cheese. - Lay an additional tortilla on top and heat to melt cheese. - Remove from pan and spread about 1 tablespoon of pesto sauce over the top tortilla. - Place sliced tomatoes on top of the pesto sauce and sprinkle with a little more cheese. - Dash pepper over top. - Place on a cookie sheet and broil in oven for 2-5 minutes, depending on oven, until cheese is melted.
Beef Stroganoff Ingredients: - 2 14 lbs beef (boneless) - 4 tablespoons flour - 4 tablespoons ketchup - 5 ounces sour cream - 2 cups broth - 1 tablespoon flour, mixed with butter - 1 onion - salt, to taste - pepper, to taste Directions: - Chop the meat long wise fibers (fibres) and beat the pieces a little. - After that cut the pieces into strips 2 cm long and 1/2 cm wide. - Season and roll them in flour. - Fry chopped onion in the pan and when it is gold brown, put the strips there. - Fry on hot heat until the meat is light brown. - Make a sauce: fry 1 tb flour pounded with butter for few minutes, add sour cream, ketchup, salt. - Pour the sauce over meat and stew on a low heat during 15-20 minutes. - Don't let sauce to boil, overwise the meat will be hard. - Beef Stroganoff is served with fried potatoes.
Chicken Paprikash Ingredients: - 6 -8 chicken thighs - 3 tablespoons butter or 3 tablespoons margarine - 1 clove garlic, chopped - 1 medium onion, chopped - 1 green pepper, chopped - 1 cup chicken broth - 1 cup sour cream - 3 -4 tablespoons Hungarian paprika - salt and pepper Directions: - Salt and pepper thighs and brown in margarine or butter. - Add chopped onion and green pepper. - Sprinkle paprika on both sides. - Add stock and simmer for 30 Mins. - Add sour cream and simmer until warm do not boil. - Serve over noodles or rice.
Crispy Chicken Ingredients: - 12 cup light mayonnaise - 3 tablespoons mustard - 12 cup margarine - 8 boneless chicken breasts - 8 ounces chicken flavor stuffing mix Directions: - Mix the light mayonnaise, the mustard and butter in a casserole dish. - Dip the chicken in the mixture. - Roll the chicken in the stuffing mix. - Arrange in a single layer in a 9*13 in baking pan. - Stir the remaining stuffing mix into the remaining batter and spoon over chicken. - Bake at 350 for 35 minutes and then uncover and bake for 10 more minutes.
Beef Dip Ingredients: - 1 (8 ounce) package cream cheese, softened - 1 (5 ounce) container sharp processed cheese spread - 1 (2.5 ounce) package smoked sliced beef - 1/4 cup chopped onion Directions: - Combine cream cheese and processed cheese in medium bowl; mix until well blended. Chop beef in small pieces. Stir beef and onion into cheese mixture. Refrigerate overnight before serving.
Del Bars Ingredients: - 2 c. graham cracker crumbs - 2 c. fine coconut - 2 eggs - 2 sticks butter - 1/2 c. sugar - 8 Tbsp. cocoa - 2 tsp. vanilla - 8 oz. cream cheese - 1 c. powdered sugar - 1 1/2 sticks butter, melted - 12 oz. chocolate chips Directions: - Mix the graham cracker crumbs and coconut; set aside. - Mix the eggs, 2 sticks butter, sugar, cocoa and vanilla together and cook over medium heat for 5 minutes. - Add to crumb mixture. - Butter a large 10 x 15-inch cookie sheet and pat crumb mixture into pan. Mix cream cheese and powdered sugar; beat well. - Mix top or crumb mixture. - Spread melted butter and chocolate chips on top of the entire mixture. - Chill until hard. - Remove from refrigerator about 1/2 hour before serving.
My Favorite Lemon Pudding Ingredients: - 3/4 cup sugar - 1/4 cup cornstarch - 2 1/2 cups milk - 3 large egg yolks, lightly beaten - 2 tablespoons finely grated lemon zest - Pinch salt - 1/2 cup fresh lemon juice - 2 tablespoons unsalted butter, at room temperature Directions: - Whisk the sugar and the cornstarch together in a medium saucepan. - Add the milk and whisk until smooth. - Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon. - Remove the pan from the heat and stir in the lemon juice and butter. - Pour through a strainer into a large serving bowl or 4 individual serving dishes. - Let cool to room temperature. - Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. - Serve chilled.
Chicken Casserole Ingredients: - 2 stacks Ritz crackers - 2 sticks butter - 1 can cream of chicken soup - 1 can cream of mushroom soup - 1 can sliced water chestnuts - 8 oz. sour cream - 4 whole chicken breasts, cooked and chopped - salt and pepper to taste Directions: - Crumble crackers and mix with melted butter. - Divide in half and line the bottom of 9 x 13 pan. - Heat soups, sour cream and chestnuts. - Pour half in pan and cover with chicken. - Add rest of sauce then chicken and top with cracker mix. - Bake at 350° for 30 minutes and serve hot.
Williamsburg Orange Cake Ingredients: - 2 1/2 c. flour - 1 1/2 c. sugar - 1 1/2 tsp. soda - 3/4 tsp. salt - 1 1/2 c. buttermilk - 3/4 c. soft butter - 3 eggs - 1 1/2 tsp. vanilla - 1 c. golden raisins - 1/2 c. chopped nuts - 1 Tbsp. grated orange rind Directions: - Measure all ingredients into bowl. - Blend 1/2 minute on low speed. - Beat for 3 minutes at high speed, scrape bowl constantly. Pour into pan. - Bake at 350°. - (May be made in 9 x 13 x 2-inch pan or tube pan or two 9-inch pans.) - Bake in 9 x 13-inch pan for 45 to 50 minutes and layers about 30 minutes.
Pineapple Lush Dip Ingredients: - 3 1/2 ounces vanilla flavor instant pudding mix - 20 ounces crushed pineapple in juice, undrained - 1 cup thawed whipped topping Directions: - ADD dry pudding mix to pineapple in medium bowl; whisk 2 minute. - STIR in whipped topping. - For a colorful presentation, serve with 12 NILLA Wafers, 1 sliced fresh pear, 1 each sliced red and green apple, 1 cut-up banana, 1 sectioned orange or tangerine, 1/2 lb. seedless red grapes and 1/4 cup pomegranate seeds. - Creative Leftovers. Layer remaining dip with cut-up fresh fruit in a parfait glass. Or serve spooned over slices of pound cake. - Make Ahead. Dip can be made ahead of time. Refrigerate until ready to serve.
Applesauce Chocolate Chip Cake Ingredients: - 2-1/2 cups Flour - 1-1/2 cup Sugar - 2 teaspoons Baking Soda - 2 teaspoons Cinnamon - 1 teaspoon Salt - 1/2 teaspoons Cloves - 1/2 teaspoons Freshly Cracked Black Pepper - 2 cups Applesauce - 2 whole Eggs, Beaten - 1/2 cups Vegetable Oil - 1 stick Butter, Melted - 1 package (12 Oz) Chocolate Chips Directions: - Preheat oven to 350 degrees. Butter and flour a bundt pan. - Whisk flour through pepper together (dry ingredients plus sugar). Whisk in applesauce, eggs, oil, and butter. Fold in the chocolate chips. - Pour in the pan and bake for about one hour and fifteen minutes, or until a toothpick comes out almost clean. Let cool. This is really delicious served with creme fraiche. I apologize for introducing you to this.
7 Points Plus - Chicken Salad With Grapes And Walnuts Ingredients: - 1/2 cup yogurt, plain, fat-free - 2 tablespoons mayonnaise, reduced fat - 1 tablespoon honey - 1 teaspoon apple cider vinegar - 1/2 teaspoon Dijon mustard - 1/8 teaspoon nutmeg - 1/4 teaspoon salt - 1/8 teaspoon pepper, fresh ground - 2 cups chicken breasts, cooked and chopped - 1 1/2 cups green grapes, halved - 1/4 cup walnuts, chopped Directions: - Combine yogurt, mayo, honey, vinegar, mustard, nutmeg, salt and pepper in large bowl. - Add chicken, grapes, and walnuts. Toss to coat. - Cover and refridgerate 1-8 hours. - 7 Points plus yields 3/4 cup.
Marinated Leg of Lamb Ingredients: - 1 cup dry red wine - 12 cup chili sauce - 2 tablespoons lemon juice - 2 tablespoons cider vinegar - 12 cup grated carrot - 14 cup chopped fresh parsley - 12 cup beef broth - 2 teaspoons salt - 2 tablespoons oil - 12 teaspoon pepper - 1 tablespoon sugar - 1 bay leaf - 1 garlic clove, minced - 1 cup minced onion Directions: - Combine all ingredients, place in zipper bag with lamb, squeeze out air, and marinate several hours or overnight, turning occasionally. - Place lamb in roasting pan with all marinade. - Roast 30 minutes at 425 F - Reduce heat to 350 F and roast another 1.5 to 2 hours, basting occasionally. - Use instant read thermometer to check for desired doneness. - Remove meat from pan and use pan drippings (depending on length of cooking time, you may need to either thicken or add more broth to thin). - Slice and serve drippings with sliced meat.
Caramel Brownies Ingredients: - 1 German chocolate cake mix - 14 oz. Kraft caramels - 1/2 c. butter, melted - 2/3 c. evaporated milk - 1 c. chopped nuts (optional) - 1 c. chocolate chips Directions: - Melt caramels with 1/3 cup evaporated milk in a medium-size saucepan, remove from heat. - Melt butter. - Mix cake mix, butter, 1/3 cup evaporated milk and nuts. - Press half of batter into a greased 9 x 13-inch pan. - Bake at 350° for 5 minutes. - Remove from oven and sprinkle chocolate chips on top; drizzle with caramel. Crumble with remaining batter on top of caramel. - Bake an additional 15 minutes. - The batter won't look done, but it is. Cool completely before cutting.
Chicken Rollatini Ingredients: - 4 boneless skinless chicken breast halves - 1/2 cup shredded parmesan cheese - 1 garlic clove, finely chopped - 4 teaspoons butter - 4 ounces thinly sliced prosciutto - 10 ounces sliced whole milk mozzarella cheese - 1/3 cup white wine - 1/4 cup olive oil - 1 pinch black pepper Directions: - Preheat oven to 325 degrees F (165 degrees C). - Pound chicken breasts flat. Sprinkle Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. (Keep some of the prosciutto to place on top of the chicken) Roll up each chicken breast, and secure with toothpicks. - In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper. - Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.
Lemon Snowflake Cookies Ingredients: - 1 (18.25 ounce) package lemon cake mix with pudding - 1 egg - 2 1/4 cups frozen whipped topping, thawed - 2 cups confectioners' sugar Directions: - Preheat oven to 350 degrees F (175 degrees C). - Mix the cake mix, egg and whipped topping together. Beat with an electric mixer on medium speed until well blended (batter will be sticky). - Drop batter by teaspoonfuls into the confectioners' sugar and roll to coat. Place cookies onto ungreased baking sheets and bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until lightly browned.
Garlic Scalloped Potatoes Ingredients: - 3 lb. baking potatoes (about 6), peeled, very thinly sliced Safeway 2 pkg For $5.00 thru 02/09 - 1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread - 1 cup milk - 1/2 tsp. garlic powder - 1/8 tsp. ground black pepper - 2/3 cup KRAFT Shredded Parmesan Cheese Directions: - Heat oven to 350 degrees F. - Cook potatoes in boiling water in saucepan 25 min. - or just until tender; drain. - Cool. - Peel and slice potatoes. - Whisk cream cheese spread, milk, garlic powder and pepper until blended. - Layer half each of the potatoes, cream cheese mixture and Parmesan in shallow 2-qt. - casserole sprayed with cooking spray; repeat layers. - Bake 30 min. - or until sauce is hot and bubbly.
Turkey And Dressing Bake Ingredients: - 2 stalks celery, chopped - 1 (8 oz.) pkg. (5 c.) herb seasoned stuffing - 1 c. fresh mushrooms, sliced - 4 c. cooked, diced turkey - 1 1/2 c. milk - 5 eggs - 2 cans cream of chicken soup - 1/2 c. slivered almonds (optional) - 1/4 c. grated Parmesan cheese - 1/4 c. melted butter Directions: - In a 3-quart casserole, mix celery, stuffing and mushrooms. Layer turkey evenly over stuffing. - Combine and mix well the milk, eggs and soup. - Pour over turkey. - Sprinkle with almonds; sprinkle Parmesan cheese over top. - Drizzle with butter. - Bake at 350° for 35 to 40 minutes, until knife inserted in center comes out clean. Serves 8 to 10.
Clam-Filled Lasagna Rolls Ingredients: - 8 strips lasagna, cooked as pkg. directs and drained - 1 (6 1/2 oz.) can chopped clams, drained (reserving liquid) - 1 (26 oz.) jar meatless spaghetti sauce - 1 (15 or 16 oz.) container Ricotta cheese - 1 egg, beaten - 1/2 c. grated Parmesan cheese - 1 Tbsp. chopped parsley Directions: - Preheat oven to 350°. - Combine reserved clam liquid and spaghetti sauce. - Reserving 1 cup sauce, spoon remainder equally into 12 x 7-inch baking dish. - In medium bowl, combine clams, Ricotta cheese, Parmesan cheese, egg and parsley. - Mix well. Spread equal portions on lasagna strips; roll up jelly roll fashion. - Place seam side down in baking dish. - Top with reserved sauce. - Cover. - Bake 35 to 45 minutes or until hot.
No Bake Chocolate Peanut Cookies Ingredients: - 1/2 c. milk - 2 c. sugar - 3 Tbsp. cocoa - 3 Tbsp. chunky peanut butter - 1/2 c. butter or margarine - 3 c. old fashioned rolled oats, uncooked - 1 tsp. vanilla Directions: - Wipe interior of 3-quart saucepan with butter just below rim. Combine milk, sugar, cocoa, peanut butter and butter in pan. - Stir and bring to a boil over medium heat. - Boil for 1 1/2 minutes without stirring. - Remove from heat. - Stir in rolled oats and vanilla. - Stir until well blended. - Drop by teaspoon onto a buttered baking sheet or waxed paper. - Cool before serving. - Makes 4 to 5 dozen small cookies.
Mushroom Skewers Ingredients: - 1/2 tablespoon harissa - 1 tablespoon olive oil - 2 tablespoons balsamic vinegar - 1 teaspoon dried oregano - 8 ounces baby portabella mushrooms, halved lengthwise Directions: - Whisk the harissa, olive oil, balsamic vinegar, and oregano together in a medium bowl. - Add the halved mushrooms and toss well to coat. Marinate for 30 minutes. - Preheat the oven to 350 degrees Fahrenheit or Preheat the grill, if grilling. - Thread the mushrooms onto pre-soaked bamboo skewers. Roast them in the oven for 10-12 minutes, or grill them, 5 minutes per side.
Cheesy Au Gratin Potatoes! Ingredients: - 10 potatoes, peeled and sliced - 1 medium onion, sliced - 12 cup butter - 14 cup flour - 4 cups milk - 12 lb bacon, cooked and crumbled - 12 teaspoon basil - 14 teaspoon dry mustard - 12 teaspoon salt - 1 teaspoon thyme - 12 cup cheddar cheese, shredded - 12 cup Velveeta cheese, cubed Directions: - Boil potatoes for 15-20 minutes. - Saute onions with salt, pepper, basil and thyme. - Add flour to form a rue. - Add milk, stir and cook until thick. - Add cheese and continue stirring until melted. - Pour over potatoes. - Bake at 350 F for 45 minutes. - Sprinkle top with the crumbled bacon!
White Chili Ingredients: - 1 lb. dried white beans (small) - 2 cans (4 oz. each) chopped green chilies - 1 cayenne pepper - 1/4 tsp. salt (to taste) - 3 garlic cloves, minced - 1 tsp. ground cinnamon - 1/4 tsp. pepper - 1 onion, minced (chopped) - 1 Tbsp. dried oregano - 4 c. cooked poultry, diced - 3 tsp. olive oil - 1 Tbsp. ground cumin - 9 c. chicken broth - 1 3/4 c. Monterey Jack cheese Directions: - Soak beans in cold water overnight. - Cook beans until tender (3 to 4 hours) or in crock-pot. - (If in crock-pot, start them in the morning and they will be ready when you return home from work.) - When the beans are tender, drain.
Tammy'S Meatloaf Ingredients: - 2 beaten eggs - 3/4 cup milk - 1/2 cup fine dry breadcrumb - 1/4 cup chopped onion - 2 tablespoons snipped parsley - 1 teaspoon salt - 1/2 teaspoon ground sage - 1/8 teaspoon pepper - 1 1/2 lbs ground beef - 1/4 cup ketchup - 2 tablespoons brown sugar - 1 teaspoon dry mustard Directions: - Combine eggs and milk in medium bowl. - Stir in bread crumbs, onion, parsley, salt, sage and pepper. - Add ground beef. - Mix with hands. - Place in loaf pan. - Shape into mold. (freeze now if using for once a month cooking). - Bake at 350 degrees for 1 hour and 15 minutes. - Mix ketchup, brown sugar, and dry mustard. - Glaze meatloaf with ketchup mixture. - Cook 10 minutes longer.
"Melt In Your Mouth" Pancakes Ingredients: - 1 c. all-purpose flour - 1 c. self-rising flour - 1/2 c. Crisco - 1/2 c. sugar - 2 eggs - 1/2 tsp. vanilla extract - 1/2 tsp. almond extract - milk (to cake batter consistency, not too thin) Directions: - Mix flours together and cut in Crisco. - Add remaining ingredients and pour onto a hot griddle. - Yields 10 to 15 (6-inch) pancakes.
Garlic and Herb Dip with Hard-Boiled Eggs Ingredients: - 4 ounces goat cheese - 3/4 cup sour cream - 3 hard-boiled eggs, peeled - 2 tablespoons minced fresh chives - 2 teaspoons minced fresh cilantro - 2 teaspoons minced fresh dill - 1 lemon, zested and juiced - Salt and freshly ground black pepper - Spring vegetables, for serving Directions: - Combine the goat cheese and sour cream, and whisk until smooth. - Finely mince the hard-boiled eggs or push through a strainer or French tamis until finely chopped, and add to the cheese mixture. - Add the chives, cilantro, dill, lemon zest and juice. - Stir to incorporate. - Season with salt and pepper, and serve with spring vegetable crudite.
Turkey In A Bag Ingredients: - 12 pounds whole turkey - salt and pepper to taste - 2 tablespoons all-purpose flour - 5 stalks celery - 2 large onions, quartered Directions: - Preheat oven to 350 degrees F (175 degrees C). - Rinse turkey and remove giblets. Salt and pepper to taste. - Sprinkle the bottom of a turkey size oven bag with flour. Place turkey, celery and onions in the bag. Seal bag and poke several holes in it with a fork. - Bake 3 to 3 1/2 hours, or until internal temperature of the thigh meat reaches 180 degrees F (85 degrees C).
Beef Barley Stew(Crock-Pot) Ingredients: - 1 1/2 lb. beef stew meat, cubed - 1 medium onion, chopped - 2 Tbsp. vegetable oil - 1 qt. water - 1 (15 oz.) can tomato sauce - 5 medium carrots, cut in 1-inch pieces - 1 stalk celery, chopped - 2 tsp. salt - 1/2 tsp. dried oregano - 1/2 tsp. paprika - 1/4 tsp. pepper - 2 c. frozen green beans - 2 c. frozen corn - 3/4 c. pearl barley Directions: - In a skillet, brown beef and onion in oil. Drain. Transfer to a 5-quart slow cooker. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper. Cover and cook on low for 4 to 5 hours. Add beans, corn and barley; cover and cook on low 2 hours longer or until barley, beef and vegetables are tender. Yield: 6 to 8 servings.
Sweet Potato Pie Ingredients: - 1 1/2 c. yams (strained can) - 2/3 c. dark brown sugar - 1/2 tsp. salt - 1/2 tsp. allspice and nutmeg - 2 eggs, beaten - 1 Tbsp. lemon juice - 1 can evaporated milk Directions: - Preheat oven to 450°. - Mix all ingredients well. - Cook pie for 15 minutes, then reduce to 325° for 30 minutes.
MAN-icotti Ingredients: - 1 dozen MANICOTTI SHELLS - 1 lb GROUND BEEF - 1 WHOLE ONION - 12 oz CREAM CHEESE - 1 cup MOZZARELLA CHEESE - 1 tbsp GARLIC POWDER - 1 tsp PAPRIKA - 1 tsp PARSLEY - 1 tsp CILANTRO - 1 tsp SALT - 1 tsp PEPPER - 24 oz TOMATO SAUCE (CANNED/HOMEMADE) - 4 qts water - 4 strips bacon Directions: - Bring water for boiling shells to a hard boil. - Add shells and boil for 8 minutes. - Drain and cool shells making sure the do not touch so they do not stick together. - Brown ground beef and bacon with all spices/seasoning with diced onion. - Add cream cheese and shredded cheese, cook on low until melted. - Cover 1/4 in of pan with heated sauce mixture and pre-heat oven to 300F. - Stuff cooled shells with meat cheese mixture. - Place stuffed shells on pan with sauce layer. - Sprinkle mozzarella on top with parsley and cilantro and sauce. - I love mine with more sauce than most. - Bake at 350F for 15 minutes. - This is a MAN-icotti.
Oatmeal, Cranberry & Walnut Frosted Cookies Ingredients: - 1/2 cup dried cranberries, divided - 1/2 cup golden raisins, divided - 1/2 cup coarsely chopped PLANTERS Walnuts, divided - 1 pkg. (16.5 oz.) refrigerated sliceable sugar cookies - 1/2 cup old-fashioned or quick-cooking oats - 1/4 cup milk - 1 container (16 oz.) ready-to-spread vanilla frosting - 1 cup thawed COOL WHIP Whipped Topping Directions: - Heat oven to 350F. - Reserve 1 Tbsp. - each cranberries, raisins and nuts. - Place cookie dough in large bowl. - Add oats, milk and remaining cranberries, raisins and nuts; mix well. - Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray. - Bake 10 to 14 min. - or until lightly browned. - Cool on baking sheet 5 min. - Remove to wire racks; cool completely. - Spoon frosting into medium bowl. - Add COOL WHIP; whisk until blended. - Spread onto cookies; top with reserved cranberries, raisins and nuts.
Rainbow Pasta Salad Ii Ingredients: - 1 (16 ounce) package tri-colored pasta assortment - 2 large tomatoes, diced - 1 large cucumber, peeled and diced - 1 red onion, finely chopped - 1 (16 ounce) bottle Italian-style salad dressing Directions: - Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water. - In a large bowl combine tomatoes, cucumbers, onion, cooled pasta and Italian dressing. Refrigerate overnight, or for at least 1 hour.
Ultimate Crab Dip Ingredients: - 2 (8 oz.) blocks fat-free cream cheese - 1 Tbsp. prepared horseradish - 1/4 tsp. ground red pepper - 1 Tbsp. finely chopped green onions - 1 lb. lump crabmeat, shell pieces removed - 1/4 c. low-fat plain yogurt - 1/2 tsp. Worcestershire sauce - 1/4 tsp. hot sauce - 1/2 c. chopped water chestnuts Directions: - Beat cream cheese at high speed of a mixer until smooth. Add yogurt, horseradish, Worcestershire sauce, pepper and hot sauce; beat well. Stir in green onions, water chestnuts and crabmeat. Yield: 4 cups. Serving Size: 1/4 cup.
A Basic Preparation for Snails (Escargots au court-bouillon) Ingredients: - 18 to 60 drained canned snails - 1/2 cup coarsely chopped carrot - 1/2 cup coarsely chopped onion - 13 cup coarsely chopped celery - 4 sprigs parsley, tied into a bundle - 1/2 cup dry white wine - 1 cup water - 5 peppercorns - 1 clove garlic, peeled Directions: - This is a basic preparation for snails. - The snails are cooked and drained before being used in other recipes. - Combine all of the ingredients in a saucepan or skillet. - Bring to the boil and let simmer for 10 minutes. - Let cool and drain.
Cosmopolitan Ingredients: - 2 ounces vodka - 1 ounce cranberry juice cocktail - 3/4 ounce fresh lime juice - 3/4 ounce triple sec - Orange twist (for serving) Directions: - Combine vodka, cranberry juice, lime juice, and triple sec in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds. - Strain cocktail through a Hawthorne strainer or a slotted spoon into a martini glass. Garnish with orange twist.
Norwegian Blotkake(Wet Cake) Ingredients: - 4 eggs - 1 c. flour - 1 (10 oz.) pkg. frozen strawberries (fresh strawberries, raspberries or kiwi may be substituted for frozen berries) - 1 Tbsp. cornstarch - 1/2 c. pineapple juice - 1 (15 1/2 oz.) can crushed pineapple - 1 c. sugar - 1 tsp. baking powder - 1 tsp. almond extract - 1 tsp. butter - 2 c. cream, whipped - apricot jam (optional) - additional strawberries Directions: - Beat eggs and sugar until light or pale yellow in color. Combine flour and baking powder; stir in slowly (add gradually). Stir in almond extract. - Pour batter into a 9-inch buttered and floured spring-form pan. - Bake in preheated 350° oven for 30 minutes. - Set aside to cool.
Spicy Cauliflower Simmered In Red Wine Ingredients: - 1 medium head cauliflower (about 2 pounds) - 3 tablespoons olive oil - 1 medium onion, sliced thin - 8 large green olives, pitted and chopped (1/2 cup) - 3/4 cup fruity red wine - 1/2 teaspoon red pepper flakes - 2 tablespoons fresh parsley, minced - 1 tablespoon drained capers - Salt to taste Directions: - Trim the leaves and stems from the cauliflower; cut into small florets. - Heat the oil in a large saute pan, over medium heat. Add the onion and cook until golden, about 8 minutes. - Add the cauliflower, olives, red wine, and red pepper flakes. Bring the liquid to a simmer, reduce the heat to medium-low and cover. Cook, stirring occasionally, until the cauliflower has absorbed the liquid and is tender but firm, about 35 minutes. - Stir in the parsley and capers; salt to taste. - Serve immediately.
Vegetable Pizza Ingredients: - 2 pkg. crescent rolls Directions: - Press crescent rolls into greased pizza pan. - Bake at 350° until light brown.
Banana Cream Pie Ingredients: - 1 1/4 cups graham cracker crumbs - 3 tablespoons sugar - 1/3 cup butter or margarine, melted - 1 (4 serving size) package vanilla pudding mix, prepared - 3 medium bananas, sliced - To serve: Whipped cream or whipped topping Directions: - For the crust: Mix all the ingredients well and press firmly into the bottom and sides of a 9-inch pie plate. - Chill 1 hour. - For the filling: Prepare the pudding mix as directed on the package. - Place the sliced bananas over the entire bottom of the crust. - Pour the pudding over the bananas. - Refrigerate for 4 hours or more. - When ready to serve, top with whipped cream or whipped topping. - Serve chilled. - A beautiful finish!
Kathy's Macaroni Salad Ingredients: - 1 cup mayonnaise - 1 tablespoon mustard - 14 cup sweet relish - 1 teaspoon salt - 14 teaspoon pepper - 1 12 cups elbow macaroni, cooked and drained - 1 cup finely chopped green pepper - 1 cup chopped celery - 12 cup finely chopped onion - 3 hard-boiled eggs, chopped Directions: - Combine the first 5 ingredients in a large bowl. - Add the rest of the ingredients to the bowl. - Toss and chill.
Zucchini Bake Ingredients: - zucchini, sliced and seeded - sliced tomatoes - sliced onions - shredded Cheddar cheese - garlic croutons - salt and pepper to taste Directions: - Grease oblong baking dish. - Layer, starting with zucchini, salt and pepper, onions and tomatoes. - Repeat layers; top with cheese. - Bake at 375° for 30 minutes. - Remove from oven; top with croutons and more cheese. - Bake an additional 10 minutes, or until cheese is melted and brown.
Asparagus Casserole Ingredients: - 1/2 stick melted margarine - 4 Tbsp. self-rising flour - 2 c. milk - 2 c. grated cheese - 2 tall cans drained asparagus - cracker crumbs Directions: - Combine margarine, flour and milk and cook until fairly thick. Remove from heat and add grated cheese. - Pour this mixture over drained asparagus. - Cook at 350° for 20 minutes. - Spread the top with cracker crumbs and brown.
Chipped Beef Log Ingredients: - 3 pkg. dried beef - 3 (8 oz.) pkg. cream cheese - 1 jar horseradish (about 6 oz. or to taste) - 1 bunch scallions, cleaned and cut to approximately 5 inches and chopped Directions: - Put cream cheese in microwave for a minute or until soft. Stir the cream cheese until creamy and then add horseradish and scallions. - Open the dried beef. - Save 10 or 12 of the outside slices. - Tear the remaining dried beef and add to cream cheese mixture. - Place the reserved pieces of beef on plastic wrap. Form a base, approximately 3 x 12 inches for the log. - Put the cream cheese mixture on the beef to form a log. - Cover with the rest of the beef. - Roll into a log. - Refrigerate for 24 to 48 hours. - Serves about 20. - Serve on mini bagels or Triscuits. Leftovers will freeze for a month if wrapped tightly.
Frank'S Chicken And Dumplings Ingredients: - 1 (3 lb.) chicken, cut up - 1 tsp. salt - 1/2 tsp. pepper - 1 or 2 bay leaves - water - 2 c. flour - 2 tsp. baking powder - 1 tsp. salt - 1/2 c. milk - 4 Tbsp. shortening Directions: - Place chicken in a big pot and cover with water. - Heat to simmering stage and add bay leaves, salt and pepper. Simmer until chicken is tender. Add cornstarch thickener and enough water to cover chicken well. Bring to simmering stage again.
Dirt Cake Ingredients: - 1 1/2 lb. Oreo cookies - 2 small boxes French vanilla instant pudding - 3 3/4 c. milk 8 oz. cream cheese - 3/4 c. butter - 1/3 c. powdered sugar - 8 oz. carton whipped topping Directions: - Crush cookies in food processor and set aside. - Mix pudding and milk according to directions on box and set aside. - Cream together cream cheese and butter. - Add powdered sugar. - Mix pudding cookies and cream cheese mixtures. - Fold in whipped topping. - Put in flower pot arranging in layers beginning and ending with cookie crumbs. - Refrigerate. - Just before serving, add shovel and artificial flowers.
Hot Rolls Ingredients: - 2 cups milk, scalded and cooled - 1/2 cup sugar - 1 tsp. salt - 1/3 cup shortening - 1 pkg. dry yeast - 1/4 cup warm water - 6 1/2 cups flour Directions: - Dissolve dry yeast in 1/4 cup warm water. - In mixing bowl add milk, sugar, salt, shortening and dissolved yeast. - Add flour a little at a time. - Knead and let rise. Turn onto floured board. Shape into rolls. - Let rise again. - Bake at 375° for 15 to 20 minutes.
Cheese & Onion French Bread Ingredients: - 2 cups shredded Italian cheese blend - 2/3 cup mayonnaise - 1/4 cup grated Parmesan cheese - 1/4 cup chopped green onions - 1 loaf (1 pound) unsliced French bread, halved lengthwise Directions: - In a small bowl, combine the cheese blend, mayonnaise, Parmesan cheese and onions; spread over cut sides of bread. - Place on an ungreased - . Bake at 375° for 12-15 minutes or until cheese is melted.
Cabbage And Klushki Ingredients: - 1 1/2 c. flour - 2 eggs - 2 Tbsp. water - pinch of salt - 1 small head cabbage Directions: - Mix flour, eggs, water and salt; knead thoroughly until smooth. - Roll very thin. - Let stand about 1/2 hour. - Flour the dough lightly and cut into 1-inch squares. - Cook in salted boiling water about 20 minutes. - Drain and cool slightly. - Serve plain in butter or with cabbage.
Best Doughnuts Ingredients: - 4 eggs, beaten - 2/3 c. sugar - 1/3 c. milk - 1/3 c. shortening, melted - 1 1/3 c. flour, sifted - 3 tsp. baking powder - 1/2 tsp. salt - 1/4 tsp. nutmeg Directions: - Beat eggs and sugar until light. - Add milk and cooled shortening. - Add sifted dry ingredients. - Mix until smooth. Chill. - Roll 3/8 inch thick on lightly floured surface. - Cut with floured cutter. - Let stand for 15 minutes. - Fry in hot deep fat (375 degrees) until brown, turning once. - Drain. - Makes 2 dozen.
The Graduand Ingredients: - 25 milliliters Dark Rum - 25 milliliters Dry Vermouth - 25 milliliters Cranberry Juice - 20 milliliters Rosemary Brown Sugar Simple Syrup* - 3-4 dashes Orange Bitters - 1 sprig Rosemary (to serve) Directions: - Combine over ice and shake until cold. Flame orange peel over glass and run around rim before discarding. Garnish with a sprig of rosemary and serve. (*For rosemary simple syrup: Combine equal parts brown sugar and water in a pan with 4 sprigs of rosemary. Heat til sugar is disolved. Cool.) - Double strain into a chilled coupe/martini glass. - Flame orange peel over glass and run around rim before discarding. - Garnish with a sprig of rosemary and serve. - (*For rosemary simple syrup: Combine equal parts brown sugar and water in a pan with 4 sprigs of rosemary. Heat until sugar is disolved. Cool. - Recipe taken from The Kitchn, here: http://www.thekitchn.com/summer-cocktail-essential-rose-54454)
Sauerkraut Salad Ingredients: - 1 (16 oz.) can sauerkraut, drain and save juice - 1 medium onion, chopped - 2 medium bell peppers, chopped - 3 c. thinly sliced celery - 1 jar pimentos, drained and chopped - 1/2 c. salad oil - 1 c. sugar Directions: - Mix sauerkraut, onion, pepper, celery and pimento. - Mix together sauerkraut juice, salad oil and sugar. Pour over sauerkraut mixture. - Refrigerate overnight.
Lemony Tofu-Herb Dip Ingredients: - 4 ounces drained silken tofu - 1/2 cup full-fat Greek yogurt - 1 cup parsley leaves - 1/4 cup chopped chives - 3 drained boquerones (white anchovies) or oil-packed anchovies, drained and rinsed - 1/2 teaspoon finely grated fresh garlic - 1/2 teaspoon finely grated lemon zest plus 1 tablespoons fresh lemon juice - Kosher salt - Pepper - Radishes and cucumber sticks, for serving Directions: - In a blender, combine the tofu, yogurt and 2 tablespoons of water and puree until smooth, scraping down the side. - Add the parsley, chives, boquerones, garlic and lemon zest and juice and puree until smooth and well blended. - Season with salt and pepper. - Serve the dip with radishes and cucumber sticks.
Banana Bread Ingredients: - 1 scant c. sugar - 1/4 c. melted shortening - 1 egg - 2 c. flour - 1 tsp. soda - 3 bananas, mashed - 1 c. nuts (optional) Directions: - Bake 1 large loaf pan at 350° for 1 hour or 2 small loaf pans at 350° for 40 minutes.
Gram'S Donuts Ingredients: - 2 small potatoes - 2 eggs - 1 c. sugar - 2 scant Tbsp. shortening - 3/4 c. milk - 1 tsp. soda - 1/2 tsp. salt - 1/4 tsp. cinnamon - 1 tsp. vanilla - 2 tsp. baking powder - 1/4 tsp. nutmeg - 3 1/2 c. flour Directions: - Boil and mash potatoes. - Add hot to additional ingredients. Roll out dough. - Cut. - Drop into hot oil until golden brown. Place on paper towel. - Drop donuts in cinnamon/sugar or powdered sugar for variation.
Marinated Shrimp Ingredients: - 2 1/2 lb. cooked shrimp, peeled - 1 1/4 c. salad oil - 3/4 c. vinegar - 2 1/2 Tbsp. capers and juice - 2 1/2 tsp. celery seed - 1 tsp. salt - dash of Tabasco - 2 c. onion slices - 7 or 8 bay leaves Directions: - Size of shrimp can be your preference. - Mix all ingredients. Place in covered container and marinate overnight in refrigerator. Can be kept for a week.
Grilled Pineapple and Banana Sauce with Honey and Lime Ingredients: - 2 tablespoons (1/4 stick) unsalted butter - 2 tablespoons honey - 2 tablespoons golden brown sugar - 1 tablespoon fresh lime juice - 1/2 vanilla bean, split lengthwise - 5 1/2-inch-thick rounds peeled cored pineapple - 2 medium bananas, peeled Directions: - Place butter, honey, brown sugar, and lime juice in small saucepan. - Scrape in seeds from vanilla bean; add bean. - Bring to simmer over medium heat, whisking until smooth. - DO AHEAD Can be made 2 days ahead. - Cover and refrigerate. - Remove vanilla bean and rewarm sauce before using. - Prepare barbecue (medium-high heat). - Brush both sides of pineapple with some sauce. - Grill 1 minute per side. - Transfer to plate; cut into 1/2-inch cubes and place in large bowl, leaving juices behind. - Mix remaining sauce into pineapple. - Cut bananas into 1/2-inch chunks; fold into pineapple mixture.
Zucchini Soup Ingredients: - 1 lb. Italian sweet or hot sausage, casing removed and cut in 1/2 inch pieces - 2 c. celery, cut in 1/2 inch pieces - 2 lb. zucchini, sliced in 1/2 inch pieces - 1 c. chopped onion - 2 cans (28 oz. each) tomatoes - 2 tsp. salt - 1 tsp. Italian seasoning - 1 tsp. oregano and sugar - 1/2 tsp. basil - 1/4 tsp. garlic powder - 2 green peppers, cut in 1/2 inch pieces Directions: - You may use more sausage and zucchini if desired. - Also less or more salt to taste. - Brown sausage in a large Dutch oven; drain off excess fat. - Add celery and cook for 10 minutes, stirring occasionally. - Add all remaining ingredients, except green pepper. Simmer covered 20 minutes. - Add green peppers and cook covered 10 minutes. - Makes 3 1/2 quarts.
Lime Rice and Black-Eyed Peas Ingredients: - 1 cup raw short-grain brown rice - 2 12 cups vegetable broth, boiling - 1 teaspoon olive oil - 1 large shallot, minced - 12 cup thinly sliced scallion - 2 large roasted green chilies, seeded and diced - 1 (15 ounce) can black-eyed peas - 1 lime, juice of - 13 cup chopped fresh cilantro - 12 tablespoon dried marjoram Directions: - Combine rice with broth, and bring to a boil. - Reduce heat to low, and cook, covered, for 40 minutes, or until liquid is absorbed. - Remove from heat, and set aside. - Heat oil in a large saucepan for 1 minute over medium-high heat. - Add shallot, scallions and chilies, and cook for 3 minutes. - Add black-eyed peas and rice, and reduce heat to low. - Add lime juice, cilantro, and marjoram. - Cover, and cook mixture for 10 minutes, stirring occasionally.
Best Broccoli Casserole Ingredients: - 1 c. water - 1/2 tsp. salt - 1 c. instant rice - 1/4 c. butter or margarine - 1/4 c. chopped onion - 1/4 c. chopped celery - 1 can (10 3/4 oz.) condensed cream of mushroom soup - 1 can (10 3/4 oz.) condensed cream of celery soup - 1 package (10 oz.) frozen chopped broccoli, thawed - 1/2 c. diced process American cheese Directions: - Bring water and salt to boil. - Add rice, cover and remove from heat. - Let stand for 5 minutes. - Melt butter in skillet; saut onion and celery until tender. - In large mixing bowl, combine rice, celery, and onion with remaining ingredients. - Pour into greased 1 1/2 qt casserole dish. - Bake at 350 degrees for 1 hour.
Classic Peanut Butter Cookies Ingredients: - 1 cup peanut butter - 1 cup butter, softened - 1 cup sugar - 1 cup packed brown sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 2 eggs - 1 teaspoon vanilla - 2 1/2 cups flour Directions: - Preheat oven to 375°. - Combine Peanut butter and butter for 30 seconds. Add sugar, brown sugar, baking powder, baking soda and salt. - Beat until light and fluffy, about 3 minutes. - Beat in eggs and vanilla until well combined. Blend in flour. - Drop dough by rounded teaspoons 1-inch apart onto an ungreased cookie sheet. - Bake in preheated oven for 9-11 minutes or until tops are lightly browned. Let cookies stand on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool. - To Store: layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Dijon-Tarragon Chicken Ingredients: - chicken cutlets or tenders (for 4 servings) - 2 cloves garlic, crushed and minced - 1/4 c. chopped shallots - 3/4 c. white wine (dry) - tarragon vinegar - 1 1/2 to 2 Tbsp. finely chopped fresh tarragon - 2 Tbsp. olive oil - dash of sesame oil - heaping tsp. Dijon mustard - 3/4 c. chicken stock - freshly crushed black pepper - salt - cayenne pepper - flour Directions: - Dredge chicken in flour mixed with black pepper and a tiny bit of salt. - Add oil to pan with dash of sesame oil, dash of tarragon vinegar and touch of garlic. - Saute chicken hot and fast, 2 to 3 minutes on each side. - Remove chicken and set aside.
Mocha Cake Ingredients: - 1-1/2 c. unsifted flour - 3/4 c. sugar - 1 tsp. baking soda - 1/4 tsp. salt - 2/3 c. strong coffee - 1/2 c. real mayonnaise - 1/3 c. chocolate syrup - 1 Tbsp. vinegar - 1 tsp. vanilla Directions: - In an 8x8-inch baking, mix first 4 ingredients. - Add remaining ingredients; stir.
Blueberry Buckle Ingredients: - 3/4 c. sugar - 1/2 c. shortening - 1 egg - 2 1/2 c. flour - 2 1/2 tsp. baking powder - 1/2 c. milk - 2 c. blueberries - 1/2 c. sugar - 1/2 tsp. cinnamon - 1/4 c. butter Directions: - Beat 3/4 cup sugar and shortening until light and fluffy. - Add egg and beat well. - Stir together 2 cups flour, baking powder and 1/4 teaspoon salt. - Add flour mixture and milk alternately to mixture; beat until smooth. - Pour into 9 x 13-inch greased pan. Top mixture with berries. - Combine remaining 1/2 cup flour and 1/2 cup sugar and cinnamon. - Cut butter in until crumbly. - Sprinkle on top. - Bake at 350° for 45 to 50 minutes.
Butterscotch-Oatmeal Spatter Cookies Ingredients: - 7 ounces butterscotch bits - 1 1/2 sticks unsalted butter - 2 tablespoons boiling water - 1 teaspoon baking soda - 3/4 cup white sugar - 1 cup flour - 2 cups oatmeal - 1/2 teaspoon vanilla Directions: - *Preheat oven to 350. Line cookie sheets with parchment paper.. - *Cook butterscotch bits and butter in a pot until mostly melted. Dissolve baking soda in boiling water, add to butterescotch mixture and remove pan from heat. Immediately add sugar, flour, oatmeal, and vanilla. Mix. - *Spoon out small teaspoons (6 per sheet) of the mixture onto cookie sheets-cookies will spread and splatter out. - *Bake approximately 8-10 minutes (watch carefully). Let cool before removing from pans. Store in a covered container or freeze. .
Pumpkin Cake Ingredients: - 1 large can pumpkin - 1 box yellow cake mix - 1 c. chopped nuts - 1 1/2 sticks margarine Directions: - Prepare 1 large can of pumpkin according to directions for pie filling. - Pour into greased 9 x 13-inch pan. - Sprinkle cake mix over top. - Add 1 cup chopped nuts. - Cut 1 1/2 sticks of margarine over top. - Bake at 350° for 50 minutes. - Serve with Cool Whip, whipping cream or ice cream.
Egg Nog Ingredients: - 4 eggs - 1/4 c. sugar - 1/8 tsp. salt - 4 c. milk - 1 tsp. vanilla - 1/8 tsp. nutmeg Directions: - In large bowl, beat eggs. - Add sugar and salt. - Stir well. Add milk and vanilla. - Stir. - Pour into glass and sprinkle - with nutmeg.
Carrot Cake Ingredients: - Cake: - 2 C flour - 2 C sugar - 1 t baking powder - 1 t soda - 1 t cinnamon - 1 t salt - 1 C oil - 4 large eggs - 3 C grated carrots - 1 t vanilla - Frosting: - 8 oz pkg. cream cheese - 1/4 C butter - 1 t vanilla - 2 1/2 C icing sugar Directions: - Grease and flour a 10 inch Bundt Pan. - In a large bowl stir together flour, sugar, baking powder, soda, cinnamon and salt. Add oil, eggs, grated carrots and vanilla. Mix just until dry ingredients are moistened. Pour into prepared pan and bake in centre of 325 oven for 60-65 minutes. - - Frosting: - - Mix together cream cheese, butter and vanilla. Add icing sugar and mix until smooth. Spread over cooled cake.
Baked Prune Whip Ingredients: - 2 c. cooked prunes - 2 tsp. lemon juice - 1 tsp. grated lemon peel - 4 Tbsp. sugar - 4 stiffly beaten egg whites Directions: - Remove the pits from the prunes and mash to a pulp. - Add lemon juice, grated peel and 2 tablespoons sugar. Blend well. Add remaining 2 tablespoons sugar to the beaten egg whites and beat until stiff. - Fold prune mixture slowly into beaten whites and pile lightly in a greased baking dish. Bake at 350° for 20 to 30 minutes. Serves 6.
Pecan Pie Ingredients: - 1 1/2 c. Log Cabin syrup - 1/4 c. sugar - 1/2 stick margarine - 1 1/2 c. pecans - 3 eggs - 1 tsp. vanilla - dash of salt Directions: - Heat oven to 375°. - Combine sugar, syrup and margarine in saucepan. - Bring to boil. - Boil gently, uncovered, for 5 minutes. Let cool. - Place pecans in pie shell. - Mix eggs, vanilla and salt in bowl. - Stir in cooled syrup. - Pour over pecans in shell. - Bake 35 to 40 minutes.
Pork Chop Casserole Ingredients: - 4 to 6 center cut pork chops - 6 medium size potatoes - 1 small onion - 1 can cream of mushroom soup - 3/4 can water - salt and pepper to taste Directions: - Season pork chops and brown on both sides; set aside. - Peel potatoes and slice round; put in a 9 x 13 x 2-inch baking dish. Season to taste. - Mix can cream of mushroom soup with water and pour over potatoes; put sliced onion over this. - Top with browned pork chops. - Cover dish with aluminum foil and bake 1 hour at 350°.
Easy Grilled Shrimp Ingredients: - 2 lbs large shrimp, peeled and deveined - 1 (8 ounce) bottle Italian salad dressing - 1 lime, juice of - 1/2 cup salted butter, melted Directions: - Mix Italian dressing (I use Kraft Zesty Italian) and lime juice to make marinade. - Place shrimp in resealable container. - Pour marinade over shrimp and gently stir. - Cover and refrigerate for 20 to 30 minutes. No longer than that or the acid in the lime will start to "cook" the shrimp. - Thread shrimp on skewers and place on prepared grill. Be careful not to overcook. - Dunk hot, grilled shrimp into melted butter and eat as many as you can! - I usually serve linguini with butter and parmesan cheese with this.
Pacific Lime Mold Ingredients: - 1 pkg. (3 oz.) lime jello - 1 can (9 oz.) crushed pineapple, drained, reserve juice - 1 c. creamy cottage cheese - 1 tsp. horseradish (optional) - 1/2 c. mayonnaise or 1/2 c. whipped cream (I use mayonnaise) - 1/4 c. chopped nuts Directions: - Dissolve jello in 1 cup boiling water. - Add juice from pineapple. - Chill until slightly thickened. - Beat until frothy. Fold in pineapple, cottage cheese, horseradish, mayonnaise and chopped nuts. - Chill until firm.
Taco Pizza Ingredients: - 8 oz. sour cream - 2 Tbsp. mayonnaise - 1 pkg. taco seasoning mix - 1 large can Fritos bean dip or 16 oz. can refried beans - shredded lettuce - chopped firm tomatoes - 2 chopped green onions - 6 oz. shredded sharp Cheddar cheese - chopped black olives Directions: - Mix and refrigerate for 3 hours the sour cream, mayonnaise and taco seasoning. - Layer in the following order on a pizza pan: Bean dip, sour cream mixture, lettuce, tomatoes, green onions, Cheddar cheese and top with black olives. - Serve with Tostitos.
Onion Roasted Potatoes Ingredients: - 1 envelope Lipton onion soup mix - potatoes (approximately 2 lb.) - 1/3 c. oil Directions: - Preheat oven to 450°. - Cut potatoes in large chunks. - Add oil and mix potatoes in large bag. - Shake well. - Potatoes should be evenly coated. - Put in shallow baking dish. Bake 40 minutes, stirring occasionally.
Crisp Bran Cookies Ingredients: - 1/2 c. butter - 1/2 c. sugar - 1/2 c. brown sugar - 1 egg - 1 tsp. vanilla extract - 1 1/3 c. all-purpose flour - 1 tsp. baking soda - 1/4 tsp. nutmeg - 1/2 c. chopped walnuts or pecans - 1 c. bran flakes Directions: - Preheat oven to 350°. - In a large bowl, cream butter, sugar and brown sugar. - Add egg and vanilla; beat until fluffy. - Stir in flour, baking soda and nutmeg. - Mix well. - Stir in nuts and bran flakes until blended. - Drop rounded teaspoonfuls onto ungreased baking sheet 2 inches part. - Bake for 10 minutes or until golden brown. - Makes 4 dozen.
Fresh Mushroom And Spinach Salad Ingredients: - 2 Tbsp. tarragon or wine vinegar - 1 small clove garlic, crushed - 16 oz. spinach, torn - 3/4 tsp. salt - dash of pepper - 8 oz. mushrooms, sliced - 1/4 c. vegetable oil Directions: - Mix vinegar, salt, pepper and garlic in a large salad bowl. Toss with mushrooms. - Let stand 15 minutes. Toss spinach and oil until leaves glisten. Toss mushroom mixture with spinach.
Old Fashioned Muffins Ingredients: - 2 cups all-purpose flour - 1/2 cup sugar - 2 teaspoons baking powder - 1 teaspoon salt - 1/4 cup butter - 1/4 cup shortening - 1/2 cup milk - 1/2 teaspoon vanilla - 2 eggs, beaten - 1 1/2 cups blueberries Directions: - Preheat oven to 400 degrees. - In medium bowl, combine dry ingredients and mix well. - Cut in butter and shortening until mixture resembles fine crumbs. - Combine milk, vanilla and eggs and blueberries. - Add to dry mix until just moistened. - Spoon into prepared pan filling each cup 3/4 full. - Bake 30-35 minutes. - Cool five minutes before serving. - *Variation: leave out the blueberries and reduce cooking time to 20-25 minutes.
Smoked Lemon Whiskey Sour Ingredients: - 12 Lemons - 12 ounces, fluid Agave Nectar - 12 ounces, fluid Bourbon - 6 whole Maraschino Cherries, For Garnish (optional) Directions: - Halve lemons and put on the smoker, pulp side up, for about 4 hours, never letting the smoker get past 250°F. When they're done, they will be slightly shrunken and golden and easy to squeeze. - Add 2 ounces each of smoked lemon juice, agave nectar, and bourbon to a shaker and pour over ice. Add a maraschino cherry for flair.
Hamburger Casserole Ingredients: - 4 medium-size potatoes, sliced - 1 large onion, chopped - 1 large can each: green beans, corn, carrots - 2 lb. hamburger, browned - 1 can cream of mushroom or cream of chicken soup Directions: - In 4-quart casserole dish, layer in order the potatoes, onion, corn, green beans and carrots. - Mix soup with hamburger. - Pour over top. - Place in 350° - oven covered with lid. - Bake for 1 hour. Top with grated Cheddar cheese the last few minutes so it will melt.
Best of the Best Broccoli and Cheese Soup Ingredients: - 12 onion, chopped - 1 stalk celery, chopped - 1 carrot, julienned - 2 garlic cloves, chopped - 14 cup butter - 14 cup flour - 2 cups half-and-half cream - 2 cups chicken broth - 2 heads broccoli, chopped - salt and pepper - 14 teaspoon nutmeg - 1 cup cheddar cheese, shredded Directions: - In a large sauce pan with a little bit of butter, saute onion, celery, carrot and garlic. - In another small pan make a rue with butter and flour; cook down for about 3 minutes over medium heat. - Remove from heat and slowly whisk in half and half cream. - Return to medium heat; add chicken broth and broccolli. - Cover and bring to barely a simmer. - Remove from heat and blend with hand blender. - Return to heat and simmer for about 10 minutes. - Remove from heat, add salt and pepper, nutmeg, and cheddar cheese. - Stir cheese in and return to low-medium heat until heated through. - Serve and enjoy!