Ingredients
1/2 cup finely chopped pecans
1/2 cup dry bread crumbs
8 skinless, boneless chicken breast halves
1/4 cup clarified butter, melted
1/4 cup Dijon mustard
1/4 cup dark brown sugar
2 2/3 tablespoons bourbon whiskey
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
3/4 cup unsalted butter, chilled and cut into small cubes
1/2 cup sliced green onions
Directions
Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.
5/02/2011
Yummy or not :Breakfast Sausage Casserole recipe.
Ingredients
1 (12 ounce) package fresh breakfast sausage, cooked, drained and crumbled
4 cups cubed day-old bread
2 cups shredded sharp Cheddar cheese
2 (12 fluid ounce) cans NESTLE� CARNATION� Evaporated Milk
10 large eggs, lightly beaten
1 teaspoon dry mustard
1/4 teaspoon onion powder
ground black pepper to taste
Directions
GREASE 13 x 9-inch baking dish. Place bread in prepared baking dish. Sprinkle with cheese. Combine evaporated milk, eggs, dry mustard, onion powder and pepper in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover; refrigerate overnight.
PREHEAT oven to 325 degrees F.
BAKE for 55 to 60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly.
1 (12 ounce) package fresh breakfast sausage, cooked, drained and crumbled
4 cups cubed day-old bread
2 cups shredded sharp Cheddar cheese
2 (12 fluid ounce) cans NESTLE� CARNATION� Evaporated Milk
10 large eggs, lightly beaten
1 teaspoon dry mustard
1/4 teaspoon onion powder
ground black pepper to taste
Directions
GREASE 13 x 9-inch baking dish. Place bread in prepared baking dish. Sprinkle with cheese. Combine evaporated milk, eggs, dry mustard, onion powder and pepper in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover; refrigerate overnight.
PREHEAT oven to 325 degrees F.
BAKE for 55 to 60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly.
Yummy or not :Amy's Mexican Soup recipe.
Ingredients
4 (6 ounce) skinless, boneless chicken breast halves
1 (28 ounce) can whole peeled tomatoes, drained
1 (10 ounce) can diced tomatoes with green chile peppers
2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon chopped fresh garlic
1 (32 fluid ounce) container chicken broth
1 (14.5 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can black beans, rinsed and drained
cayenne pepper to taste
chili powder to taste
Cheddar cheese, shredded
sour cream, for topping
Directions
Preheat the oven broiler.
Arrange chicken breasts in a large pan, and broil 15 minutes in the preheated oven. Remove chicken, allow to cool, then shred.
In a food processor or blender, puree the drained whole tomatoes and diced tomatoes.
Heat olive oil in a large skillet over medium heat. Stir in onion and garlic; cook until onion is soft and translucent. Stir in chicken broth and pureed tomatoes. Add shredded chicken, kidney beans, and black beans. Season with cayenne pepper and chili powder. Bring to a boil; then cover, leaving the lid slightly ajar, and simmer 2 hours. Ladle into bowls, and top with cheese and dollops of sour cream.
4 (6 ounce) skinless, boneless chicken breast halves
1 (28 ounce) can whole peeled tomatoes, drained
1 (10 ounce) can diced tomatoes with green chile peppers
2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon chopped fresh garlic
1 (32 fluid ounce) container chicken broth
1 (14.5 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can black beans, rinsed and drained
cayenne pepper to taste
chili powder to taste
Cheddar cheese, shredded
sour cream, for topping
Directions
Preheat the oven broiler.
Arrange chicken breasts in a large pan, and broil 15 minutes in the preheated oven. Remove chicken, allow to cool, then shred.
In a food processor or blender, puree the drained whole tomatoes and diced tomatoes.
Heat olive oil in a large skillet over medium heat. Stir in onion and garlic; cook until onion is soft and translucent. Stir in chicken broth and pureed tomatoes. Add shredded chicken, kidney beans, and black beans. Season with cayenne pepper and chili powder. Bring to a boil; then cover, leaving the lid slightly ajar, and simmer 2 hours. Ladle into bowls, and top with cheese and dollops of sour cream.
Yummy or not :Beef and Pepper Pie recipe.
Ingredients
1 pound lean ground beef
2 cups sweet red peppers, with sauce
1 onion, chopped
1 (4.5 ounce) can sliced mushrooms, drained
1 cup shredded sharp Cheddar cheese
1 recipe pastry for a 9 inch double crust pie
Directions
Place peppers, including liquid, into food processor; pulse until peppers are cut into small pieces.
Brown meat and onions. Add peppers, mushrooms, and cheese to meat mixture. Spoon into bottom crust. Cover with top crust, and seal the edges.
Bake at 350 degrees F (175 degrees C) until crust is brown, and pie is heated through.
1 pound lean ground beef
2 cups sweet red peppers, with sauce
1 onion, chopped
1 (4.5 ounce) can sliced mushrooms, drained
1 cup shredded sharp Cheddar cheese
1 recipe pastry for a 9 inch double crust pie
Directions
Place peppers, including liquid, into food processor; pulse until peppers are cut into small pieces.
Brown meat and onions. Add peppers, mushrooms, and cheese to meat mixture. Spoon into bottom crust. Cover with top crust, and seal the edges.
Bake at 350 degrees F (175 degrees C) until crust is brown, and pie is heated through.
Yummy or not :Adrienne's Cucumber Salad recipe.
Ingredients
4 cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1 tablespoon dried dill, or to taste
Directions
Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.
4 cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1 tablespoon dried dill, or to taste
Directions
Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.
Yummy or not :Bacon Wrapped Pineapple and Water Chestnuts recipe.
Ingredients
2 (8 ounce) cans whole water chestnuts, drained
1 teaspoon garlic powder
1 1/4 cups soy sauce
24 slices thick sliced bacon, cut in half
1 (15 ounce) can pineapple chunks, drained
1 cup brown sugar
Directions
Stir the water chestnuts together with the garlic powder and soy sauce in a small bowl. Set aside to marinate for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Drain the water chestnuts, discarding the soy sauce. Place a pineapple chunk in the center of each piece of bacon, then place a water chestnut on top of that. Fold the ends of the bacon over the water chestnut, and secure with a toothpick. Repeat with the remaining bacon, pineapple, and water chestnuts. Gently toss the bacon-wrapped chestnuts with brown sugar in a bowl, then place onto the prepared baking sheet.
Bake in the preheated oven for 25 minutes, then turn the pieces over, and continue baking 15 to 35 minutes longer until the bacon has cooked to your desired degree of doneness. Briefly drain on a paper towel-lined plate, and serve hot.
2 (8 ounce) cans whole water chestnuts, drained
1 teaspoon garlic powder
1 1/4 cups soy sauce
24 slices thick sliced bacon, cut in half
1 (15 ounce) can pineapple chunks, drained
1 cup brown sugar
Directions
Stir the water chestnuts together with the garlic powder and soy sauce in a small bowl. Set aside to marinate for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Drain the water chestnuts, discarding the soy sauce. Place a pineapple chunk in the center of each piece of bacon, then place a water chestnut on top of that. Fold the ends of the bacon over the water chestnut, and secure with a toothpick. Repeat with the remaining bacon, pineapple, and water chestnuts. Gently toss the bacon-wrapped chestnuts with brown sugar in a bowl, then place onto the prepared baking sheet.
Bake in the preheated oven for 25 minutes, then turn the pieces over, and continue baking 15 to 35 minutes longer until the bacon has cooked to your desired degree of doneness. Briefly drain on a paper towel-lined plate, and serve hot.
Yummy or not :Brown Rice Pudding III recipe.
Ingredients
2/3 cup brown rice
1 1/3 cups water
1 (14 ounce) can light coconut milk
1 (5 ounce) can evaporated milk
1/3 cup granular no-calorie sucralose sweetener (such as Splenda�), or more to taste
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 tablespoon molasses
1/2 teaspoon almond extract
1 egg, beaten
Directions
Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
Bring the coconut milk and evaporated milk to a simmer in a large saucepan over medium-low heat. Stir the sucralose sweetener into the mixture until dissolved. Add the cinnamon, nutmeg, ginger, and molasses to the mixture and mix well.
Temper the eggs by stirring about 2 tablespoons of the coconut mixture into the eggs; add to the mixture in the saucepan along with the almond extract. Stir the cooked rice into the mixture, breaking the grains apart with a spoon as you stir. Reduce heat to low and simmer until the mixture thickens, about 45 minutes.
2/3 cup brown rice
1 1/3 cups water
1 (14 ounce) can light coconut milk
1 (5 ounce) can evaporated milk
1/3 cup granular no-calorie sucralose sweetener (such as Splenda�), or more to taste
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 tablespoon molasses
1/2 teaspoon almond extract
1 egg, beaten
Directions
Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
Bring the coconut milk and evaporated milk to a simmer in a large saucepan over medium-low heat. Stir the sucralose sweetener into the mixture until dissolved. Add the cinnamon, nutmeg, ginger, and molasses to the mixture and mix well.
Temper the eggs by stirring about 2 tablespoons of the coconut mixture into the eggs; add to the mixture in the saucepan along with the almond extract. Stir the cooked rice into the mixture, breaking the grains apart with a spoon as you stir. Reduce heat to low and simmer until the mixture thickens, about 45 minutes.
Yummy or not :Boneless Buffalo Wings recipe.
Ingredients
oil for deep frying
1 cup unbleached all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/2 teaspoon paprika
3 skinless, boneless chicken breasts, cut into 1/2 inch strips
1/4 cup hot pepper sauce
1 tablespoon butter
Directions
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.
oil for deep frying
1 cup unbleached all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/2 teaspoon paprika
3 skinless, boneless chicken breasts, cut into 1/2 inch strips
1/4 cup hot pepper sauce
1 tablespoon butter
Directions
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.
Yummy or not :Apricot Round Steak recipe.
Ingredients
1 3/4 pounds boneless top round steak (3/4 inch thick)
3/4 cup apricot preserves
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
Directions
Place steak on broiler pan rack; broil for 6-8 minutes on each side. Meanwhile, in a saucepan or microwave-safe bowl, combine remaining ingredients. Cook until preserves are melted. set aside 1/2 cup; brush remaining sauce over steak. Broil 2-3 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Slice meat on the diagonal; serve with reserved apricot sauce.
1 3/4 pounds boneless top round steak (3/4 inch thick)
3/4 cup apricot preserves
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
Directions
Place steak on broiler pan rack; broil for 6-8 minutes on each side. Meanwhile, in a saucepan or microwave-safe bowl, combine remaining ingredients. Cook until preserves are melted. set aside 1/2 cup; brush remaining sauce over steak. Broil 2-3 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Slice meat on the diagonal; serve with reserved apricot sauce.
Yummy or not :Awesome Fried Chicken recipe.
Ingredients
1 (4 pound) whole chicken, cut into 8 pieces
1 quart buttermilk
1 tablespoon salt
3 cups all-purpose flour
1 (.7 ounce) package dry Italian-style salad dressing mix
1 teaspoon poultry seasoning
1/2 teaspoon salt
1 teaspoon ground black pepper
oil for frying
Directions
In a large resealable plastic bag, combine chicken, buttermilk and salt. Refrigerate for 8 hours or overnight.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
In a large resealable plastic bag, combine flour, Italian dressing mix, poultry seasoning, salt and pepper. Remove chicken from buttermilk, and coat well with flour mixture. Let set on a plate for about 10 minutes.
Fry in hot oil until meat is no longer pink, and breading is golden brown, about 20 minutes. Drain on paper towels.
1 (4 pound) whole chicken, cut into 8 pieces
1 quart buttermilk
1 tablespoon salt
3 cups all-purpose flour
1 (.7 ounce) package dry Italian-style salad dressing mix
1 teaspoon poultry seasoning
1/2 teaspoon salt
1 teaspoon ground black pepper
oil for frying
Directions
In a large resealable plastic bag, combine chicken, buttermilk and salt. Refrigerate for 8 hours or overnight.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
In a large resealable plastic bag, combine flour, Italian dressing mix, poultry seasoning, salt and pepper. Remove chicken from buttermilk, and coat well with flour mixture. Let set on a plate for about 10 minutes.
Fry in hot oil until meat is no longer pink, and breading is golden brown, about 20 minutes. Drain on paper towels.
Yummy or not :Brined Bratwurst recipe.
Ingredients
1 medium onion, cut in strips
1/2 cup balsamic vinegar
3 1/2 cups water
5 fresh bratwurst links
1 teaspoon butter or margarine
Directions
In a large skillet, combine onion, balsamic vinegar, and water. Simmer over medium-low heat for 10 minutes. Place bratwurst in the simmering water; cover, and simmer 20 minutes. Be sure the water is only simmering, not boiling.
Preheat an outdoor grill for high heat, and lightly oil grate.
Remove the bratwurst, and drain liquid from pan. Add butter to the pan with the onions, and cook over low heat until onions are browned.
Grill brats over high heat for 5 to 7 minutes, turning to brown on all sides. Serve with onions.
1 medium onion, cut in strips
1/2 cup balsamic vinegar
3 1/2 cups water
5 fresh bratwurst links
1 teaspoon butter or margarine
Directions
In a large skillet, combine onion, balsamic vinegar, and water. Simmer over medium-low heat for 10 minutes. Place bratwurst in the simmering water; cover, and simmer 20 minutes. Be sure the water is only simmering, not boiling.
Preheat an outdoor grill for high heat, and lightly oil grate.
Remove the bratwurst, and drain liquid from pan. Add butter to the pan with the onions, and cook over low heat until onions are browned.
Grill brats over high heat for 5 to 7 minutes, turning to brown on all sides. Serve with onions.
Yummy or not :Bread Pudding II recipe.
Ingredients
6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Yummy or not :Baked Sweet Potato Sticks recipe.
Ingredients
1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters
Directions
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spay or vegetable oil.
In a large bowl, mix oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet.
Bake 40 minutes in the preheated oven. Best eaten at room temperature.
1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters
Directions
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spay or vegetable oil.
In a large bowl, mix oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet.
Bake 40 minutes in the preheated oven. Best eaten at room temperature.
Yummy or not :Asian Glazed Chicken Thighs recipe.
Ingredients
1/2 cup rice vinegar
5 tablespoons honey
1/3 cup soy sauce (such as Silver Swan�)
1/4 cup Asian (toasted) sesame oil
3 tablespoons Asian chili garlic sauce
3 tablespoons minced garlic
salt to taste
8 skinless, boneless chicken thighs
1 tablespoon chopped green onion (optional)
Directions
Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
Preheat oven to 425 degrees F (220 degrees C).
Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.
1/2 cup rice vinegar
5 tablespoons honey
1/3 cup soy sauce (such as Silver Swan�)
1/4 cup Asian (toasted) sesame oil
3 tablespoons Asian chili garlic sauce
3 tablespoons minced garlic
salt to taste
8 skinless, boneless chicken thighs
1 tablespoon chopped green onion (optional)
Directions
Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
Preheat oven to 425 degrees F (220 degrees C).
Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.
Yummy or not :Asparagus and Mushroom Frittata recipe.
Ingredients
1 tablespoon butter
3 tablespoons olive oil
1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
1/2 pound fresh mushrooms, sliced
1 tablespoon water
1 teaspoon chopped fresh thyme
3 tablespoons freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Directions
Preheat oven to 325 degrees F (165 degrees C).
Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.
In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.
Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned.
1 tablespoon butter
3 tablespoons olive oil
1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
1/2 pound fresh mushrooms, sliced
1 tablespoon water
1 teaspoon chopped fresh thyme
3 tablespoons freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Directions
Preheat oven to 325 degrees F (165 degrees C).
Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.
In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.
Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned.
Yummy or not :Apple Streusel Muffins recipe.
Ingredients
2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/4 cup butter or margarine, melted
1 1/2 cups chopped, peeled tart apples
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons cold butter or margarine
Directions
In a large bowl, combine dry ingredients. In another bowl, beat the eggs, sour cream and butter. Stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cusp two-thirds full.
For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle a rounded teaspoonful over each muffin. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/4 cup butter or margarine, melted
1 1/2 cups chopped, peeled tart apples
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons cold butter or margarine
Directions
In a large bowl, combine dry ingredients. In another bowl, beat the eggs, sour cream and butter. Stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cusp two-thirds full.
For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle a rounded teaspoonful over each muffin. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Yummy or not :Bacon Wrapped Water Chestnuts IV recipe.
Ingredients
1 pound bacon
2 (8 ounce) cans water chestnuts, drained
1 cup mayonnaise
1/2 cup white sugar
3 tablespoons dill pickle relish
1/2 cup ketchup
Directions
Preheat oven to 425 degrees F (220 degrees C).
Wrap single pieces of bacon around individual water chestnuts, securing with a toothpick.
Place the wrapped water chestnuts on a large baking sheet. Bake in the preheated oven 20 minutes, or until the bacon is crisp. Remove from heat and drain.
In a medium bowl, mix the mayonnaise, white sugar, dill pickle relish and ketchup. Pour the mixture over the wrapped water chestnuts.
Bake in the preheated oven 10 minutes, or until the sauce is hot and bubbly.
1 pound bacon
2 (8 ounce) cans water chestnuts, drained
1 cup mayonnaise
1/2 cup white sugar
3 tablespoons dill pickle relish
1/2 cup ketchup
Directions
Preheat oven to 425 degrees F (220 degrees C).
Wrap single pieces of bacon around individual water chestnuts, securing with a toothpick.
Place the wrapped water chestnuts on a large baking sheet. Bake in the preheated oven 20 minutes, or until the bacon is crisp. Remove from heat and drain.
In a medium bowl, mix the mayonnaise, white sugar, dill pickle relish and ketchup. Pour the mixture over the wrapped water chestnuts.
Bake in the preheated oven 10 minutes, or until the sauce is hot and bubbly.
Yummy or not :Blueberry Peach Muffins recipe.
Ingredients
3 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1 tablespoon baking powder
1 pinch salt
1/2 cup melted butter
1 cup blueberries
1 cup peeled and diced fresh peaches
2 teaspoons white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons melted butter
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
In a large bowl, stir together the flour, 1/2 cup white sugar, brown sugar, baking powder and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup of melted butter until well blended. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches. Fill muffin cups with batter.
Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. In a small bowl, stir together the remaining sugar, cinnamon and nutmeg. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.
3 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1 tablespoon baking powder
1 pinch salt
1/2 cup melted butter
1 cup blueberries
1 cup peeled and diced fresh peaches
2 teaspoons white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons melted butter
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
In a large bowl, stir together the flour, 1/2 cup white sugar, brown sugar, baking powder and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup of melted butter until well blended. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches. Fill muffin cups with batter.
Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. In a small bowl, stir together the remaining sugar, cinnamon and nutmeg. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.
Yummy or not :Asparagus with Sesame Butter recipe.
Ingredients
2 pounds fresh asparagus
1 cup boiling water
1/2 teaspoon salt
1 tablespoon cornstarch
1/4 cup cold water
1/4 cup butter or margarine
3 tablespoons sesame seeds, toasted
Directions
Place asparagus spears in a large skillet; add boiling water and salt. Cook for 5-7 minutes or until tender. Remove asparagus and keep warm. Drain cooking liquid, reserving 1/2 cup in a small saucepan. Combine cornstarch and cold water; stir into liquid. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute more. Stir in butter until melted. Spoon over asparagus; sprinkle with sesame seeds and serve immediately.
2 pounds fresh asparagus
1 cup boiling water
1/2 teaspoon salt
1 tablespoon cornstarch
1/4 cup cold water
1/4 cup butter or margarine
3 tablespoons sesame seeds, toasted
Directions
Place asparagus spears in a large skillet; add boiling water and salt. Cook for 5-7 minutes or until tender. Remove asparagus and keep warm. Drain cooking liquid, reserving 1/2 cup in a small saucepan. Combine cornstarch and cold water; stir into liquid. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute more. Stir in butter until melted. Spoon over asparagus; sprinkle with sesame seeds and serve immediately.
Yummy or not :Bird Seed Energy Bars recipe.
Ingredients
4 cups old-fashioned rolled oats
1 cup brown sugar, packed
1 cup wheat germ
1 teaspoon cinnamon
2 cups whole wheat flour
2 eggs, beaten
1 cup honey
1 cup canola oil
2 teaspoons vanilla extract
1 teaspoon salt
1/2 cup flax seeds
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup semi-sweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x14 inch ovenproof baking dish.
Mix the rolled oats, brown sugar, wheat germ, cinnamon, and flour together in a large bowl. In a separate bowl, whisk together the eggs, honey, canola oil, vanilla, and salt until evenly blended., and stir into the oat mixture. Stir in the flax seeds, sesame seeds, sunflower seeds, and chocolate chips. Use your hands to mix the ingredients, and press the mixture into the prepared pan.
Bake in preheated oven until the edges are golden brown, 20 to 25 minutes. Cool completely in the baking dish before cutting into 2 inch bars.
4 cups old-fashioned rolled oats
1 cup brown sugar, packed
1 cup wheat germ
1 teaspoon cinnamon
2 cups whole wheat flour
2 eggs, beaten
1 cup honey
1 cup canola oil
2 teaspoons vanilla extract
1 teaspoon salt
1/2 cup flax seeds
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup semi-sweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x14 inch ovenproof baking dish.
Mix the rolled oats, brown sugar, wheat germ, cinnamon, and flour together in a large bowl. In a separate bowl, whisk together the eggs, honey, canola oil, vanilla, and salt until evenly blended., and stir into the oat mixture. Stir in the flax seeds, sesame seeds, sunflower seeds, and chocolate chips. Use your hands to mix the ingredients, and press the mixture into the prepared pan.
Bake in preheated oven until the edges are golden brown, 20 to 25 minutes. Cool completely in the baking dish before cutting into 2 inch bars.
Yummy or not :Apple Raisin Coffee Cake recipe.
Ingredients
1/2 cup shortening
1 1/2 cups sugar
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup raisins
2 baking apples, peeled and sliced
2 tablespoons sugar
1 teaspoon ground cinnamon
Directions
In a large mixing bowl, cream shortening and sugar. Add egg and beat well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in the raisins. Spread batter in a greased 13-in. x 9-in. x 2-in. baking pan. Top with apples. Combine sugar and cinnamon; sprinkle over the apples. Bake at 375 degrees F for 40-45 minutes or until cake tests done. Serve warm.
1/2 cup shortening
1 1/2 cups sugar
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup raisins
2 baking apples, peeled and sliced
2 tablespoons sugar
1 teaspoon ground cinnamon
Directions
In a large mixing bowl, cream shortening and sugar. Add egg and beat well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in the raisins. Spread batter in a greased 13-in. x 9-in. x 2-in. baking pan. Top with apples. Combine sugar and cinnamon; sprinkle over the apples. Bake at 375 degrees F for 40-45 minutes or until cake tests done. Serve warm.
Yummy or not :Birthday Cake recipe.
Ingredients
1 1/2 cups butter
2 1/3 cups confectioners' sugar
7 egg yolks
4 1/2 cups cake flour
3/4 teaspoon salt
2 1/2 teaspoons baking powder
1 3/4 cups milk
1 1/2 teaspoons vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour three 8 inch round pans.
Sift flour before measuring; resift with salt and baking powder at least twice more.
Beat egg yolks until very thick and pale - approximately 5 minutes with a mixer on high speed.
In a large bowl, cream butter or margarine and sugar. Blend in eggs. Fold sifted mixture, alternately with milk, into creamed mixture. Stir in vanilla. Pour batter into prepared pans.
Bake for 25 to 30 minutes, until cake springs back when touched. Cool in pans for 10 minutes. Turn out, and cool on wire rack. Frost with Decorator Frosting.
1 1/2 cups butter
2 1/3 cups confectioners' sugar
7 egg yolks
4 1/2 cups cake flour
3/4 teaspoon salt
2 1/2 teaspoons baking powder
1 3/4 cups milk
1 1/2 teaspoons vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour three 8 inch round pans.
Sift flour before measuring; resift with salt and baking powder at least twice more.
Beat egg yolks until very thick and pale - approximately 5 minutes with a mixer on high speed.
In a large bowl, cream butter or margarine and sugar. Blend in eggs. Fold sifted mixture, alternately with milk, into creamed mixture. Stir in vanilla. Pour batter into prepared pans.
Bake for 25 to 30 minutes, until cake springs back when touched. Cool in pans for 10 minutes. Turn out, and cool on wire rack. Frost with Decorator Frosting.
Yummy or not :Blue Ribbon Fruit Cookies recipe.
Ingredients
3/4 cup butter
1 1/2 cups packed brown sugar
4 (1 ounce) squares unsweetened chocolate
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup candied pineapple
1 cup raisins
1 cup chopped walnuts
Directions
Combine melted butter and brown sugar in large mixer bowl; blend well. Add eggs; beat well.
Melt chocolate in top of a double boiler over hot (not boiling) water; add to egg-sugar mixture.
In a separate bowl, combine flour, baking powder, salt and cinnamon; gradually add to chocolate mixture. Stir in candied pineapple, raisins and nuts.
Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8-10 minutes or until almost set. Cool slightly on cookie sheet. Remove from cookie sheet; cool on wire rack.
3/4 cup butter
1 1/2 cups packed brown sugar
4 (1 ounce) squares unsweetened chocolate
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup candied pineapple
1 cup raisins
1 cup chopped walnuts
Directions
Combine melted butter and brown sugar in large mixer bowl; blend well. Add eggs; beat well.
Melt chocolate in top of a double boiler over hot (not boiling) water; add to egg-sugar mixture.
In a separate bowl, combine flour, baking powder, salt and cinnamon; gradually add to chocolate mixture. Stir in candied pineapple, raisins and nuts.
Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8-10 minutes or until almost set. Cool slightly on cookie sheet. Remove from cookie sheet; cool on wire rack.
Yummy or not :Baked Oatmeal I recipe.
Ingredients
1/2 cup vegetable oil
3/4 cup white sugar
1/2 teaspoon salt
1 tablespoon baking powder
3 cups quick cooking oats
1/2 cup raisins
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
Directions
Beat together oil and sugar. Mix in eggs, milk, salt, baking powder, oatmeal. Beat well then stir in raisins. Pour into a lightly grease pie pan. Sprinkle with brown sugar and cinnamon. Refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven until firm, about 35 minutes. Serve hot.
1/2 cup vegetable oil
3/4 cup white sugar
1/2 teaspoon salt
1 tablespoon baking powder
3 cups quick cooking oats
1/2 cup raisins
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
Directions
Beat together oil and sugar. Mix in eggs, milk, salt, baking powder, oatmeal. Beat well then stir in raisins. Pour into a lightly grease pie pan. Sprinkle with brown sugar and cinnamon. Refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven until firm, about 35 minutes. Serve hot.
Yummy or not :Buttermilk White Bread recipe.
Ingredients
1 1/8 cups water
3 tablespoons honey
1 tablespoon margarine
1 1/2 teaspoons salt
3 cups bread flour
2 teaspoons active dry yeast
4 tablespoons powdered buttermilk
Directions
Add ingredients to bread machine pan in order recommended by your manufacturer. Use medium crust and white bread settings. I use less yeast during hot, humid summer months.
1 1/8 cups water
3 tablespoons honey
1 tablespoon margarine
1 1/2 teaspoons salt
3 cups bread flour
2 teaspoons active dry yeast
4 tablespoons powdered buttermilk
Directions
Add ingredients to bread machine pan in order recommended by your manufacturer. Use medium crust and white bread settings. I use less yeast during hot, humid summer months.
Yummy or not :A+ Green Bean Casserole recipe.
Ingredients
2 tablespoons vegetable oil spread
4 ounces mushrooms, minced
1 cup chopped onion
3 tablespoons flour
1 1/2 cups chicken stock
1/2 cup fat-free half and half
3/4 teaspoon salt
Freshly ground pepper to taste
1 1/2 pounds fresh green beans, trimmed
2/3 cup crushed whole grain seasoned croutons
2/3 cup chopped walnuts
2 tablespoons vegetable or soy spread, melted
1/2 cup minced onion
Directions
Melt spread in a medium saucepan over medium heat. Add mushrooms and onion; cook, stirring frequently, for 10 minutes. Stir in flour; cook and stir for 5 minutes more. Slowly add stock and bring mixture to a boil; reduce heat and simmer for 10 minutes. Stir in half & half and season with salt and pepper; set aside.
Preheat oven to 350 degrees F. Cook beans in boiling water for 5 minutes. Drain well then add to mushroom sauce; toss to coat with mixture. Transfer to an 11 x 7-inch baking dish.
Stir together all topping ingredients until well blended and sprinkle around the edge of the beans.
Bake for 20 minutes or until golden brown on top.
2 tablespoons vegetable oil spread
4 ounces mushrooms, minced
1 cup chopped onion
3 tablespoons flour
1 1/2 cups chicken stock
1/2 cup fat-free half and half
3/4 teaspoon salt
Freshly ground pepper to taste
1 1/2 pounds fresh green beans, trimmed
2/3 cup crushed whole grain seasoned croutons
2/3 cup chopped walnuts
2 tablespoons vegetable or soy spread, melted
1/2 cup minced onion
Directions
Melt spread in a medium saucepan over medium heat. Add mushrooms and onion; cook, stirring frequently, for 10 minutes. Stir in flour; cook and stir for 5 minutes more. Slowly add stock and bring mixture to a boil; reduce heat and simmer for 10 minutes. Stir in half & half and season with salt and pepper; set aside.
Preheat oven to 350 degrees F. Cook beans in boiling water for 5 minutes. Drain well then add to mushroom sauce; toss to coat with mixture. Transfer to an 11 x 7-inch baking dish.
Stir together all topping ingredients until well blended and sprinkle around the edge of the beans.
Bake for 20 minutes or until golden brown on top.
Yummy or not :Awadi Dahi Machili (Meat in Yogurt Gravy) recipe.
Ingredients
1 (1 1/2 inch) piece fresh ginger root, chopped
1 tablespoon minced garlic
2 tablespoons ground turmeric
3 tablespoons chili powder
1/2 cup ground coriander
1/2 cup corn oil
1/2 teaspoon fenugreek seeds
1 (32 ounce) container plain yogurt
2 1/2 cups chopped fresh cilantro
2 tablespoons chopped green chiles
1 tablespoon salt
3 pounds skinless, boneless chicken breast halves - cut into cubes
Directions
Place the ginger, garlic, turmeric, chili powder, and coriander in a blender; blend into a smooth paste.
Heat the oil in a large skillet over medium heat. Cook the fenugreek seeds in the oil until fragrant, 2 to 3 minutes; stir in the paste; cook until the oil separates from the mixture, about 20 minutes. Mix in the yogurt, cilantro, chilies, and salt; cook until thick, 5 to 6 minutes. Add the chicken; cook for 10 minutes.
1 (1 1/2 inch) piece fresh ginger root, chopped
1 tablespoon minced garlic
2 tablespoons ground turmeric
3 tablespoons chili powder
1/2 cup ground coriander
1/2 cup corn oil
1/2 teaspoon fenugreek seeds
1 (32 ounce) container plain yogurt
2 1/2 cups chopped fresh cilantro
2 tablespoons chopped green chiles
1 tablespoon salt
3 pounds skinless, boneless chicken breast halves - cut into cubes
Directions
Place the ginger, garlic, turmeric, chili powder, and coriander in a blender; blend into a smooth paste.
Heat the oil in a large skillet over medium heat. Cook the fenugreek seeds in the oil until fragrant, 2 to 3 minutes; stir in the paste; cook until the oil separates from the mixture, about 20 minutes. Mix in the yogurt, cilantro, chilies, and salt; cook until thick, 5 to 6 minutes. Add the chicken; cook for 10 minutes.
Yummy or not :Black Bean Soup recipe.
Ingredients
2 tablespoons Goya Extra Virgin Olive Oil
1 teaspoon Goya Ground Cumin
1 teaspoon Goya Minced Garlic
1 teaspoon Goya Oregano Leaf
1 packet Sazon Goya Natural and Complete
2 tablespoons Goya Golden Cooking Wine
2 (15.5 ounce) cans Goya Black Beans, undrained
2 Goya Bay Leaves
1 teaspoon brown sugar
1 teaspoon Goya White Distilled Vinegar
Goya Adobo with Pepper, to taste
Finely chopped white onions
Fresh cilantro leaves (optional)
Directions
Heat oil in medium saucepan over medium heat. Add cumin, garlic, oregano and Sazon to pot. Cook until fragrant, about 30 seconds. Add wine; bring to a boil. Add 1 cup water, beans, bay leaves, brown sugar and vinegar; bring bean mixture to a boil. Reduce to medium-low and simmer, uncovered, stirring occasionally, until mixture thickens and ingredients come together, about 15 minutes. Season soup with Adobo; discard bay leaf.
Divide soup evenly among serving bowls. Garnish with onions and cilantro, if desired.
2 tablespoons Goya Extra Virgin Olive Oil
1 teaspoon Goya Ground Cumin
1 teaspoon Goya Minced Garlic
1 teaspoon Goya Oregano Leaf
1 packet Sazon Goya Natural and Complete
2 tablespoons Goya Golden Cooking Wine
2 (15.5 ounce) cans Goya Black Beans, undrained
2 Goya Bay Leaves
1 teaspoon brown sugar
1 teaspoon Goya White Distilled Vinegar
Goya Adobo with Pepper, to taste
Finely chopped white onions
Fresh cilantro leaves (optional)
Directions
Heat oil in medium saucepan over medium heat. Add cumin, garlic, oregano and Sazon to pot. Cook until fragrant, about 30 seconds. Add wine; bring to a boil. Add 1 cup water, beans, bay leaves, brown sugar and vinegar; bring bean mixture to a boil. Reduce to medium-low and simmer, uncovered, stirring occasionally, until mixture thickens and ingredients come together, about 15 minutes. Season soup with Adobo; discard bay leaf.
Divide soup evenly among serving bowls. Garnish with onions and cilantro, if desired.
Yummy or not :Apricot Cookie Frosting recipe.
Ingredients
1 cup confectioners' sugar
1 tablespoon butter
1/2 cup apricot preserves
3/4 cup pecan halves
Directions
Mix together sugar, butter or margarine and apricot preserves until well blended.
1 cup confectioners' sugar
1 tablespoon butter
1/2 cup apricot preserves
3/4 cup pecan halves
Directions
Mix together sugar, butter or margarine and apricot preserves until well blended.
Yummy or not :Bacon Cheddar Chive Muffins recipe.
Ingredients
6 slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup vegetable oil
1/2 cup condensed cream of mushroom soup
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Meanwhile, preheat oven to 400 degrees F (200 degrees C) and lightly grease 12 muffin cups or use paper liners.
In a large bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, Parmesan cheese, cheddar cheese and crumbled bacon.
In a separate bowl, combine egg, milk, cream of mushroom soup and vegetable oil. Stir this mixture into the flour mixture just until moistened. Spoon batter into the prepared muffin pans.
Bake in preheated oven for 20 minutes or until a toothpick inserted into a muffin comes out clean.
6 slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup vegetable oil
1/2 cup condensed cream of mushroom soup
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Meanwhile, preheat oven to 400 degrees F (200 degrees C) and lightly grease 12 muffin cups or use paper liners.
In a large bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, Parmesan cheese, cheddar cheese and crumbled bacon.
In a separate bowl, combine egg, milk, cream of mushroom soup and vegetable oil. Stir this mixture into the flour mixture just until moistened. Spoon batter into the prepared muffin pans.
Bake in preheated oven for 20 minutes or until a toothpick inserted into a muffin comes out clean.
Yummy or not :Apple Bread Pudding Pie recipe.
Ingredients
1 cup applesauce
1/2 cup vanilla fat-free yogurt
1/2 cup SPLENDA� No Calorie Sweetener, Granulated
1/4 cup SPLENDA� Brown Sugar Blend
1/2 cup rolled oats
1 teaspoon ground cinnamon
3 cups bread cubes
2 apples - peeled, cored and chopped
1 (9 inch) unbaked 9 inch pie crust
2 tablespoons SPLENDA� Brown Sugar Blend
1/4 cup all-purpose flour
2 tablespoons butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl stir together eggs, applesauce, yogurt, SPLENDA� Granulated Sweetener, 1/4 cup SPLENDA� Brown Sugar Blend, oats, and cinnamon. Stir in bread and apples. Pour into pie crust.
In another bowl stir 2 tablespoons SPLENDA� Brown Sugar Blend and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of pie filling.
Bake in preheated oven for 1 hour or until top is golden and fruit is tender.
1 cup applesauce
1/2 cup vanilla fat-free yogurt
1/2 cup SPLENDA� No Calorie Sweetener, Granulated
1/4 cup SPLENDA� Brown Sugar Blend
1/2 cup rolled oats
1 teaspoon ground cinnamon
3 cups bread cubes
2 apples - peeled, cored and chopped
1 (9 inch) unbaked 9 inch pie crust
2 tablespoons SPLENDA� Brown Sugar Blend
1/4 cup all-purpose flour
2 tablespoons butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl stir together eggs, applesauce, yogurt, SPLENDA� Granulated Sweetener, 1/4 cup SPLENDA� Brown Sugar Blend, oats, and cinnamon. Stir in bread and apples. Pour into pie crust.
In another bowl stir 2 tablespoons SPLENDA� Brown Sugar Blend and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of pie filling.
Bake in preheated oven for 1 hour or until top is golden and fruit is tender.
Yummy or not :Almond Oatmeal Cutouts recipe.
Ingredients
1/2 cup butter or margarine, softened
1/2 cup shortening
3/4 cup sugar
2 teaspoons almond extract
1 3/4 cups all-purpose flour
1 1/4 cups old-fashioned oats
Directions
In a mixing bowl, cream butter, shortening and sugar. Beat in extract. Combine flour and oats; gradually add to the creamed mixture.
Roll out between waxed paper to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
1/2 cup butter or margarine, softened
1/2 cup shortening
3/4 cup sugar
2 teaspoons almond extract
1 3/4 cups all-purpose flour
1 1/4 cups old-fashioned oats
Directions
In a mixing bowl, cream butter, shortening and sugar. Beat in extract. Combine flour and oats; gradually add to the creamed mixture.
Roll out between waxed paper to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
Yummy or not :Broiled Lemon and Garlic Tiger Prawns recipe.
Ingredients
1 1/2 pounds tiger prawns, peeled and deveined
1 cup butter
1 teaspoon minced garlic
1 1/2 tablespoons lemon juice
3 tablespoons grated Parmesan cheese
Directions
Preheat oven on broiler setting. With a sharp knife, remove tails from prawns, and butterfly them from the underside. Arrange prawns on broiler pan.
In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 cup butter mixture in a small bowl, and brush onto prawns. Sprinkle Parmesan cheese over shrimp.
Place broiler pan on top rack, and broil prawns for 4 to 5 minutes, or until done. Serve with remaining butter mixture for dipping.
1 1/2 pounds tiger prawns, peeled and deveined
1 cup butter
1 teaspoon minced garlic
1 1/2 tablespoons lemon juice
3 tablespoons grated Parmesan cheese
Directions
Preheat oven on broiler setting. With a sharp knife, remove tails from prawns, and butterfly them from the underside. Arrange prawns on broiler pan.
In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 cup butter mixture in a small bowl, and brush onto prawns. Sprinkle Parmesan cheese over shrimp.
Place broiler pan on top rack, and broil prawns for 4 to 5 minutes, or until done. Serve with remaining butter mixture for dipping.
Yummy or not :Bierock Casserole recipe.
Ingredients
1/2 cup chopped onion
1 1/2 pounds lean ground beef
1 (16 ounce) can sauerkraut, drained and pressed dry
2 (8 ounce) cans refrigerated crescent rolls
1 (8 ounce) package shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Brown onion and ground beef in a large skillet over medium high heat; drain extra fat out of skillet, then stir in drained sauerkraut. Heat through and set aside.
Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13 inch baking dish. Spread beef mixture on top, then lay 2nd package of crescent roll dough over the top of the beef mixture. Press dough seams together and sprinkle all with cheese.
Bake in preheated oven for 25 to 30 minutes, or until golden brown.
1/2 cup chopped onion
1 1/2 pounds lean ground beef
1 (16 ounce) can sauerkraut, drained and pressed dry
2 (8 ounce) cans refrigerated crescent rolls
1 (8 ounce) package shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Brown onion and ground beef in a large skillet over medium high heat; drain extra fat out of skillet, then stir in drained sauerkraut. Heat through and set aside.
Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13 inch baking dish. Spread beef mixture on top, then lay 2nd package of crescent roll dough over the top of the beef mixture. Press dough seams together and sprinkle all with cheese.
Bake in preheated oven for 25 to 30 minutes, or until golden brown.
Yummy or not :Broccoli Cheese Chicken recipe.
Ingredients
4 skinless, boneless chicken breasts
1 (10.75 ounce) can Campbell's� Condensed Broccoli Cheese Soup (Regular or 98% Fat Free)
1/3 cup milk
4 cups hot cooked medium egg noodles
Chopped fresh parsley
Directions
Place chicken in 2-quart shallow baking dish. Mix soup and milk. Spoon over chicken and bake at 400 degrees F. for 20 minutes or until chicken is done.
Serve with noodles and garnish with parsley.
4 skinless, boneless chicken breasts
1 (10.75 ounce) can Campbell's� Condensed Broccoli Cheese Soup (Regular or 98% Fat Free)
1/3 cup milk
4 cups hot cooked medium egg noodles
Chopped fresh parsley
Directions
Place chicken in 2-quart shallow baking dish. Mix soup and milk. Spoon over chicken and bake at 400 degrees F. for 20 minutes or until chicken is done.
Serve with noodles and garnish with parsley.
Yummy or not :Breakfast Burritos de Frank recipe.
Ingredients
1 (15 ounce) can black beans, drained
2 tablespoons vegetable oil
8 (10 inch) flour tortillas
1 1/2 cups shredded Cheddar cheese
1 (16 ounce) jar salsa
Directions
Pour the drained can of black beans into a small saucepan and cook over medium-low until heated through.
While the beans are heating, heat the vegetable oil in a large skillet. In a large bowl, scramble the eggs together. Pour the eggs into the hot skillet and scramble until cooked to desired wetness.
Heat the tortillas in a microwave or in the oven until soft. Lay the tortillas flat and spoon as many black beans onto each tortilla as you like. Follow with eggs, cheese and salsa. Roll the tortillas into burritos. Serve or let cool and freeze for reheating and eating another morning.
1 (15 ounce) can black beans, drained
2 tablespoons vegetable oil
8 (10 inch) flour tortillas
1 1/2 cups shredded Cheddar cheese
1 (16 ounce) jar salsa
Directions
Pour the drained can of black beans into a small saucepan and cook over medium-low until heated through.
While the beans are heating, heat the vegetable oil in a large skillet. In a large bowl, scramble the eggs together. Pour the eggs into the hot skillet and scramble until cooked to desired wetness.
Heat the tortillas in a microwave or in the oven until soft. Lay the tortillas flat and spoon as many black beans onto each tortilla as you like. Follow with eggs, cheese and salsa. Roll the tortillas into burritos. Serve or let cool and freeze for reheating and eating another morning.
Yummy or not :Aunt Ione's Icebox Cookies recipe.
Ingredients
6 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups butter, softened
1 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups chopped nuts
Directions
Sift together first five ingredients; set aside. In a mixing bowl, cream butter and sugars. Add eggs, vanilla and lemon extract; beat well. Add dry ingredients; mix well. Stir in nuts. Divide dough into four parts and shape into 1-1/2-in. x 11-in. rolls. Wrap in foil and chill overnight. Slice cookies 3/8 in. thick. Bake on greased baking sheets at 350 degrees F for about 10 minutes.
6 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups butter, softened
1 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups chopped nuts
Directions
Sift together first five ingredients; set aside. In a mixing bowl, cream butter and sugars. Add eggs, vanilla and lemon extract; beat well. Add dry ingredients; mix well. Stir in nuts. Divide dough into four parts and shape into 1-1/2-in. x 11-in. rolls. Wrap in foil and chill overnight. Slice cookies 3/8 in. thick. Bake on greased baking sheets at 350 degrees F for about 10 minutes.
Yummy or not :Baked Pepperoni Dip recipe.
Ingredients
2 cups shredded mozzarella cheese
2 cups shredded Cheddar cheese
2 cups mayonnaise
1 (4 ounce) can diced green chile peppers, drained
1/2 cup diced red onion
2 jalapeno peppers, seeded and chopped, or more to taste
10 slices pepperoni sausage, or as needed
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix together the mozzarella cheese, Cheddar cheese, mayonnaise, canned green chilies, onion, and jalapenos in a bowl until the mixture is thoroughly combined. Spread the dip out into an ungreased 9x13-inch baking dish, and top with a layer of pepperoni slices.
Bake in the preheated oven until the dip is bubbling, about 45 minutes. Serve hot.
2 cups shredded mozzarella cheese
2 cups shredded Cheddar cheese
2 cups mayonnaise
1 (4 ounce) can diced green chile peppers, drained
1/2 cup diced red onion
2 jalapeno peppers, seeded and chopped, or more to taste
10 slices pepperoni sausage, or as needed
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix together the mozzarella cheese, Cheddar cheese, mayonnaise, canned green chilies, onion, and jalapenos in a bowl until the mixture is thoroughly combined. Spread the dip out into an ungreased 9x13-inch baking dish, and top with a layer of pepperoni slices.
Bake in the preheated oven until the dip is bubbling, about 45 minutes. Serve hot.
Yummy or not :Baked French Toast with Home Style Syrup recipe.
Ingredients
4 eggs, lightly beaten
2 teaspoons vanilla extract
1 teaspoon salt
12 slices day-old French bread
1 1/4 cups crushed cornflakes
1 tablespoon butter or margarine
1 1/2 cups sugar
2/3 cup light corn syrup
1/2 cup water
1 teaspoon ground cinnamon
1 (5 ounce) can evaporated milk
1/2 teaspoon butter flavoring
1/2 teaspoon almond extract
Directions
In a shallow dish or pie plate, combine eggs, milk, vanilla and salt. Add bread and soak for 5 minutes, turning once to coat. Coat each slice with cornflake crumbs and place on a well greased baking sheet. Dot each slice with butter. Bake at 450 degrees F for 10-12 minutes or until golden brown. For syrup, combine sugar, corn syrup, water and cinnamon in a saucepan. Bring to a boil. Boil, stirring constantly, for 2 minutes. Remove from the heat; stir in evaporated milk and flavorings. Serve over warm French toast.
4 eggs, lightly beaten
2 teaspoons vanilla extract
1 teaspoon salt
12 slices day-old French bread
1 1/4 cups crushed cornflakes
1 tablespoon butter or margarine
1 1/2 cups sugar
2/3 cup light corn syrup
1/2 cup water
1 teaspoon ground cinnamon
1 (5 ounce) can evaporated milk
1/2 teaspoon butter flavoring
1/2 teaspoon almond extract
Directions
In a shallow dish or pie plate, combine eggs, milk, vanilla and salt. Add bread and soak for 5 minutes, turning once to coat. Coat each slice with cornflake crumbs and place on a well greased baking sheet. Dot each slice with butter. Bake at 450 degrees F for 10-12 minutes or until golden brown. For syrup, combine sugar, corn syrup, water and cinnamon in a saucepan. Bring to a boil. Boil, stirring constantly, for 2 minutes. Remove from the heat; stir in evaporated milk and flavorings. Serve over warm French toast.
Yummy or not :Apple Butter II recipe.
Ingredients
2 (16 ounce) jars applesauce
2 1/2 cups packed brown sugar
1/2 cup distilled white vinegar
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a 2 quart casserole combine applesauce, sugar, vinegar, cloves and cinnamon. Bake uncovered for 2 1/2 hours or until mixture is very thick. Stir occasionally during baking.
Allow to cool and place in jars or freezer containers.
2 (16 ounce) jars applesauce
2 1/2 cups packed brown sugar
1/2 cup distilled white vinegar
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a 2 quart casserole combine applesauce, sugar, vinegar, cloves and cinnamon. Bake uncovered for 2 1/2 hours or until mixture is very thick. Stir occasionally during baking.
Allow to cool and place in jars or freezer containers.
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