Ingredients
1 1/2 cups dried pinto beans
1 1/2 cups white kidney beans
1 cup dry kidney beans
1 cup dry lima beans
1 cup dry garbanzo beans
1/2 cup dried minced onion
1 tablespoon paprika
2 teaspoons salt
1 teaspoon mustard powder
1/2 teaspoon granulated garlic
1 tablespoon chicken bouillon powder
3 cubes beef bouillon
1 tablespoon dried parsley
1/4 cup bacon bits
1/4 cup mixed vegetable flakes
4 quarts water
1/4 cup vegetable oil (optional)
4 (14.5 ounce) cans whole peeled tomatoes
Directions
To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or bag.
To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in plastic bag and shake to mix. Place bag in bean container. Store at room temperature.
To make one batch (6 bowls) soup, start 2 1/2 hours before. Rinse 1 1/2 cups bean mix in sieve under running water. Place beans in a three-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add the juice and reserve the tomatoes to add near the end of the simmering time.) Bring to a boil, reduce heat and cover. Simmer for 2 to 2 1/2 hours until beans are tender.
5/08/2011
Yummy or not :Apple Pudding recipe.
Ingredients
6 tart apples - peeled, cored and sliced
1/4 cup all-purpose flour
1 cup sugar
1 pinch salt
2 cups milk
Directions
Preheat oven to 325 degrees F (165 degrees C).
Toss apples with flour, sugar and salt and place in a 9x9 inch baking dish. Pour enough milk into dish to come almost to the top of the apples, but not cover them.
Bake in preheated oven 45 minutes, until apples are tender.
6 tart apples - peeled, cored and sliced
1/4 cup all-purpose flour
1 cup sugar
1 pinch salt
2 cups milk
Directions
Preheat oven to 325 degrees F (165 degrees C).
Toss apples with flour, sugar and salt and place in a 9x9 inch baking dish. Pour enough milk into dish to come almost to the top of the apples, but not cover them.
Bake in preheated oven 45 minutes, until apples are tender.
Yummy or not :Beefy Hash Brown Bake recipe.
Ingredients
4 cups frozen shredded hash brown potatoes
3 tablespoons vegetable oil
1/8 teaspoon pepper
1 pound ground beef
1 cup water
1 (.75 ounce) packet dry brown gravy mix
1/2 teaspoon garlic salt
2 cups frozen mixed vegetables
1 (2.8 ounce) can French-fried onions, divided
1 cup shredded Cheddar cheese, divided
Directions
In a bowl, combine the potatoes, oil and pepper. Press into a greased 8-in. square baking dish. Bake, uncovered, at 350 degrees F for 15-20 minutes or until potatoes are thawed and set.
Meanwhile, in a saucepan over medium heat, cook the beef until no longer pink; drain. Stir in water, gravy mix and garlic salt. Bring to a boil; cook and stir for 2 minutes. Add vegetables; cook and stir for 5 minutes. Stir in half of the onions and cheese.
Pour over potatoes. Bake for 5-10 minutes. Sprinkle with remaining onions and cheese; bake 5 minutes longer or until cheese is melted.
4 cups frozen shredded hash brown potatoes
3 tablespoons vegetable oil
1/8 teaspoon pepper
1 pound ground beef
1 cup water
1 (.75 ounce) packet dry brown gravy mix
1/2 teaspoon garlic salt
2 cups frozen mixed vegetables
1 (2.8 ounce) can French-fried onions, divided
1 cup shredded Cheddar cheese, divided
Directions
In a bowl, combine the potatoes, oil and pepper. Press into a greased 8-in. square baking dish. Bake, uncovered, at 350 degrees F for 15-20 minutes or until potatoes are thawed and set.
Meanwhile, in a saucepan over medium heat, cook the beef until no longer pink; drain. Stir in water, gravy mix and garlic salt. Bring to a boil; cook and stir for 2 minutes. Add vegetables; cook and stir for 5 minutes. Stir in half of the onions and cheese.
Pour over potatoes. Bake for 5-10 minutes. Sprinkle with remaining onions and cheese; bake 5 minutes longer or until cheese is melted.
Yummy or not :Apple Glazed Pork recipe.
Ingredients
4 Granny Smith apples, cored and chopped
1 (8 ounce) can crushed pineapple, with juice
1/2 cup apple cider vinegar
1/4 cup brown sugar
1/4 cup Dijon mustard
1/4 cup water
2 tablespoons honey
4 cloves garlic, crushed
2 teaspoons cayenne pepper
1 teaspoon onion powder
6 boneless pork chops
Directions
Place apples, pineapple and juice, vinegar, sugar, mustard, water, honey, garlic, cayenne pepper, and onion powder in a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the apples are tender, about 15 minutes. Allow the mixture to cool to room temperature, then puree in a blender until smooth. Place the pork chops into a resealable plastic bag, and pour the apple puree overtop. Marinate in the refrigerator overnight.
Preheat an outdoor grill for medium heat, and lightly oil grate. Remove pork chops from marinade, and shake off excess. Discard remaining marinade.
Cook on preheated grill until the chops are no longer pink in the center, about 5 minutes per side depending on the thickness.
4 Granny Smith apples, cored and chopped
1 (8 ounce) can crushed pineapple, with juice
1/2 cup apple cider vinegar
1/4 cup brown sugar
1/4 cup Dijon mustard
1/4 cup water
2 tablespoons honey
4 cloves garlic, crushed
2 teaspoons cayenne pepper
1 teaspoon onion powder
6 boneless pork chops
Directions
Place apples, pineapple and juice, vinegar, sugar, mustard, water, honey, garlic, cayenne pepper, and onion powder in a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the apples are tender, about 15 minutes. Allow the mixture to cool to room temperature, then puree in a blender until smooth. Place the pork chops into a resealable plastic bag, and pour the apple puree overtop. Marinate in the refrigerator overnight.
Preheat an outdoor grill for medium heat, and lightly oil grate. Remove pork chops from marinade, and shake off excess. Discard remaining marinade.
Cook on preheated grill until the chops are no longer pink in the center, about 5 minutes per side depending on the thickness.
Yummy or not :Baked Chicken recipe.
Ingredients
1 (3 pound) broiler-fryer chicken, cut up
1 tablespoon all-purpose flour
1/4 cup water
1/4 cup packed brown sugar
1/4 cup ketchup
2 tablespoons white vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 small onion, chopped
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish. In a saucepan, whisk flour and water until smooth. Stir in brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
Stir in the remaining ingredients. Pour over chicken. Cover and refrigerate for 2-4 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 35-45 minutes or until chicken juices run clear.
1 (3 pound) broiler-fryer chicken, cut up
1 tablespoon all-purpose flour
1/4 cup water
1/4 cup packed brown sugar
1/4 cup ketchup
2 tablespoons white vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 small onion, chopped
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish. In a saucepan, whisk flour and water until smooth. Stir in brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
Stir in the remaining ingredients. Pour over chicken. Cover and refrigerate for 2-4 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 35-45 minutes or until chicken juices run clear.
Yummy or not :Apple Crisp I recipe.
Ingredients
1 cup all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1 1/2 tablespoons ground cinnamon
1/4 cup white sugar
1 tablespoon butter, melted
Directions
Mix together flour, 1 cup sugar, baking powder, and egg. The mixture will look like cornmeal.
Peel, core, and slice the apples. Mix together with 1/2 tablespoon cinnamon. Place apples in a greased 8 inch square pan. Spread flour mixture over the apples. Mix together 1 tablespoon cinnamon and 1/4 cup sugar; sprinkle over the top of the crisp. Drizzle with butter or margarine.
Bake at 300 degrees F (150 degrees C) for one hour. Serve warm.
1 cup all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1 1/2 tablespoons ground cinnamon
1/4 cup white sugar
1 tablespoon butter, melted
Directions
Mix together flour, 1 cup sugar, baking powder, and egg. The mixture will look like cornmeal.
Peel, core, and slice the apples. Mix together with 1/2 tablespoon cinnamon. Place apples in a greased 8 inch square pan. Spread flour mixture over the apples. Mix together 1 tablespoon cinnamon and 1/4 cup sugar; sprinkle over the top of the crisp. Drizzle with butter or margarine.
Bake at 300 degrees F (150 degrees C) for one hour. Serve warm.
Yummy or not :Barbeque Beef Bake recipe.
Ingredients
1 pound ground beef
3/4 cup chopped onion
1 cup barbeque sauce
2 cups shredded Cheddar cheese
2 cups baking mix (such as Bisquick �)
1 cup milk
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Cook the ground beef and onion together in a large skillet over medium heat until the beef is completely browned; stir the barbeque sauce and Cheddar cheese into the ground beef. Pour the mixture into a 9x13-inch dish.
Whisk the baking mix, eggs, and milk together in a bowl; pour over the beef mixture.
Bake in the preheated oven until the crust is golden brown and cooked throughout, about 25 minutes.
1 pound ground beef
3/4 cup chopped onion
1 cup barbeque sauce
2 cups shredded Cheddar cheese
2 cups baking mix (such as Bisquick �)
1 cup milk
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Cook the ground beef and onion together in a large skillet over medium heat until the beef is completely browned; stir the barbeque sauce and Cheddar cheese into the ground beef. Pour the mixture into a 9x13-inch dish.
Whisk the baking mix, eggs, and milk together in a bowl; pour over the beef mixture.
Bake in the preheated oven until the crust is golden brown and cooked throughout, about 25 minutes.
Yummy or not :Blue Ribbon Sugar Cookies recipe.
Ingredients
3/4 cup butter, softened
1 cup vegetable oil
1 cup confectioners' sugar
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 teaspoons lemon extract
4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup white sugar for decoration
Directions
Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, cream of tartar, baking soda and salt; set aside.
In a large bowl, cream together the butter, oil, confectioners' sugar and white sugar until well blended. Stir in the eggs, vanilla and lemon extracts. Gradually mix in the dry ingredients until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet. Flatten cookies to 1/8 inch thickness using the bottom of a glass dipped in sugar. Colored sugar may be used if you do not plan to frost cookies later.
Bake for 9 to 12 minutes in the preheated oven, or until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
3/4 cup butter, softened
1 cup vegetable oil
1 cup confectioners' sugar
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 teaspoons lemon extract
4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup white sugar for decoration
Directions
Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, cream of tartar, baking soda and salt; set aside.
In a large bowl, cream together the butter, oil, confectioners' sugar and white sugar until well blended. Stir in the eggs, vanilla and lemon extracts. Gradually mix in the dry ingredients until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet. Flatten cookies to 1/8 inch thickness using the bottom of a glass dipped in sugar. Colored sugar may be used if you do not plan to frost cookies later.
Bake for 9 to 12 minutes in the preheated oven, or until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Yummy or not :Artichoke Tuna Toss recipe.
Ingredients
3 1/2 cups water
1/4 cup butter or margarine
2 (4.6 ounce) packages garlic and olive oil vermicelli mix
1 (16 ounce) can artichoke hearts, undrained and quartered
2 (6 ounce) cans light water-packed tuna
1 (10 ounce) package frozen peas
1 tablespoon olive or vegetable oil
1 tablespoon cider or red wine vinegar
4 cloves garlic, minced
Directions
In a saucepan, bring water and butter to a boil. Stir in vermicelli with contents of seasoning packets, artichokes, tuna, peas, oil, vinegar and garlic. Return to a boil; cook, uncovered, for 8-10 minutes or until vermicelli is tender. Let stand 5 minutes before serving.
3 1/2 cups water
1/4 cup butter or margarine
2 (4.6 ounce) packages garlic and olive oil vermicelli mix
1 (16 ounce) can artichoke hearts, undrained and quartered
2 (6 ounce) cans light water-packed tuna
1 (10 ounce) package frozen peas
1 tablespoon olive or vegetable oil
1 tablespoon cider or red wine vinegar
4 cloves garlic, minced
Directions
In a saucepan, bring water and butter to a boil. Stir in vermicelli with contents of seasoning packets, artichokes, tuna, peas, oil, vinegar and garlic. Return to a boil; cook, uncovered, for 8-10 minutes or until vermicelli is tender. Let stand 5 minutes before serving.
Yummy or not :Amish Bob And Andy Pie recipe.
Ingredients
1 cup white sugar
1 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 eggs, beaten
2 cups milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C).
Beat all ingredients together very well and pour into a 9 inch unbaked pie shell.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Pie will quiver. This is ok! The top will be puffed up when you remove the pie from the oven and will fall down after it has cooled. This is ok, too! Best served at room temperature.
1 cup white sugar
1 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 eggs, beaten
2 cups milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C).
Beat all ingredients together very well and pour into a 9 inch unbaked pie shell.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Pie will quiver. This is ok! The top will be puffed up when you remove the pie from the oven and will fall down after it has cooled. This is ok, too! Best served at room temperature.
Yummy or not :A Smarter Tuna Salad recipe.
Ingredients
1 (6 ounce) can white meat tuna, packed in water
1 large stalk celery, minced
4 radishes, minced
1 tablespoon minced red onion
1/2 Granny Smith apple, minced
2 tablespoons minced flat-leaf parsley, or more to taste
2 teaspoons fresh lime juice
3 tablespoons reduced-fat mayonnaise, or more to taste
1/4 cup minced walnuts, lightly toasted
Directions
Place the tuna in a bowl and flake with a fork.
Add remaining ingredients and mix well.
1 (6 ounce) can white meat tuna, packed in water
1 large stalk celery, minced
4 radishes, minced
1 tablespoon minced red onion
1/2 Granny Smith apple, minced
2 tablespoons minced flat-leaf parsley, or more to taste
2 teaspoons fresh lime juice
3 tablespoons reduced-fat mayonnaise, or more to taste
1/4 cup minced walnuts, lightly toasted
Directions
Place the tuna in a bowl and flake with a fork.
Add remaining ingredients and mix well.
Yummy or not :Banana Wheat Muffins recipe.
Ingredients
1 1/3 cups all-purpose flour
2/3 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mayonnaise*
3/4 cup sugar
1 cup mashed ripe bananas
Directions
In a bowl, combine the flours, baking soda and salt. In another bowl, combine mayonnaise, sugar and bananas; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
1 1/3 cups all-purpose flour
2/3 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mayonnaise*
3/4 cup sugar
1 cup mashed ripe bananas
Directions
In a bowl, combine the flours, baking soda and salt. In another bowl, combine mayonnaise, sugar and bananas; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Yummy or not :Bob's Mexican Stuffed Chicken recipe.
Ingredients
2 cups crushed corn flakes
1 tablespoon chili powder
1 (1.27 ounce) packet dry fajita seasoning
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup chopped orange bell pepper
1/3 cup chopped fresh mushrooms
1/2 medium red onion, diced
4 skinless, boneless chicken breast halves - pounded thin
1 cup shredded Cheddar cheese, divided
1/4 cup salsa
toothpicks
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
In a shallow bowl, mix the corn flakes, chili powder, and fajita seasoning. In a separate bowl, mix the red bell pepper, yellow bell pepper, orange bell pepper, mushrooms, and onion.
Dredge the chicken in the corn flakes mixture to evenly coat. Sprinkle one side of each breast with 2 tablespoons Cheddar cheese, and layer with 1/4 the vegetable mixture. Top with equal amounts salsa. Carefully roll the breast halves over the filling. Seal seams with toothpicks, then dredge again in the corn flakes mixture.
Arrange the rolled chicken breasts in the prepared baking dish. Bake 30 minutes in the preheated oven. Top with remaining cheese, and continue baking 10 minutes, or until chicken juices run clear and cheese is melted.
2 cups crushed corn flakes
1 tablespoon chili powder
1 (1.27 ounce) packet dry fajita seasoning
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup chopped orange bell pepper
1/3 cup chopped fresh mushrooms
1/2 medium red onion, diced
4 skinless, boneless chicken breast halves - pounded thin
1 cup shredded Cheddar cheese, divided
1/4 cup salsa
toothpicks
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
In a shallow bowl, mix the corn flakes, chili powder, and fajita seasoning. In a separate bowl, mix the red bell pepper, yellow bell pepper, orange bell pepper, mushrooms, and onion.
Dredge the chicken in the corn flakes mixture to evenly coat. Sprinkle one side of each breast with 2 tablespoons Cheddar cheese, and layer with 1/4 the vegetable mixture. Top with equal amounts salsa. Carefully roll the breast halves over the filling. Seal seams with toothpicks, then dredge again in the corn flakes mixture.
Arrange the rolled chicken breasts in the prepared baking dish. Bake 30 minutes in the preheated oven. Top with remaining cheese, and continue baking 10 minutes, or until chicken juices run clear and cheese is melted.
Yummy or not :Broccoli Crunch Salad recipe.
Ingredients
2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup SPLENDA� No Calorie Sweetener, Granulated
2 tablespoons white wine vinegar
Directions
Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
Cut broccoli into bite-size pieces and cut onion into thin bite-size slices. Combine with the bacon, raisins, and almonds and mix well.
To prepare the dressing, mix mayonnaise, SPLENDA� Granulated Sweetener, and vinegar together until smooth. Stir into the salad, let chill and serve.
2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup SPLENDA� No Calorie Sweetener, Granulated
2 tablespoons white wine vinegar
Directions
Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
Cut broccoli into bite-size pieces and cut onion into thin bite-size slices. Combine with the bacon, raisins, and almonds and mix well.
To prepare the dressing, mix mayonnaise, SPLENDA� Granulated Sweetener, and vinegar together until smooth. Stir into the salad, let chill and serve.
Yummy or not :Baby Food Cake I recipe.
Ingredients
1 (18.25 ounce) package moist yellow cake mix
1/2 cup white sugar
1 cup vegetable oil
1 (4 ounce) jar apricot baby food
1 (4 ounce) jar plum baby food
1/2 cup chopped walnuts
Directions
Preheat oven to 375 degrees F (175 degrees C). Grease and flour one 9 or 10 inch Bundt pan.
Combine the cake mix, sugar, vegetable oil, eggs, apricot baby food and plum baby food. Mix for 2 minutes. Stir in walnuts and pour batter into the prepared pan.
Bake at 375 degrees F (190 degrees C) for 1 hour. Wonderful with a light dusting of confectioner's sugar or with an almond frosting.
1 (18.25 ounce) package moist yellow cake mix
1/2 cup white sugar
1 cup vegetable oil
1 (4 ounce) jar apricot baby food
1 (4 ounce) jar plum baby food
1/2 cup chopped walnuts
Directions
Preheat oven to 375 degrees F (175 degrees C). Grease and flour one 9 or 10 inch Bundt pan.
Combine the cake mix, sugar, vegetable oil, eggs, apricot baby food and plum baby food. Mix for 2 minutes. Stir in walnuts and pour batter into the prepared pan.
Bake at 375 degrees F (190 degrees C) for 1 hour. Wonderful with a light dusting of confectioner's sugar or with an almond frosting.
Yummy or not :Ali's Greek Tortellini Salad recipe.
Ingredients
2 (9 ounce) packages cheese tortellini
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon salt
1 pound baby spinach leaves
1 cup crumbled feta cheese
1/2 cup slivered red onion
Directions
Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.
Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel, and quarter.
Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.
2 (9 ounce) packages cheese tortellini
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon salt
1 pound baby spinach leaves
1 cup crumbled feta cheese
1/2 cup slivered red onion
Directions
Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.
Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel, and quarter.
Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.
Yummy or not :Atomic Tuna Salad recipe.
Ingredients
2 (6 ounce) cans tuna, drained
1/2 head broccoli, finely chopped
1/2 head cauliflower, finely chopped
1/2 red onion, finely chopped
2 stalks celery, finely chopped
1 cup fat-free mayonnaise, or to taste
4 pita bread rounds
Directions
In a large bowl, toss together the tuna, broccoli, cauliflower, onion and celery. Stir in mayonnaise until the salad reaches your desired consistency. Serve on pita bread.
2 (6 ounce) cans tuna, drained
1/2 head broccoli, finely chopped
1/2 head cauliflower, finely chopped
1/2 red onion, finely chopped
2 stalks celery, finely chopped
1 cup fat-free mayonnaise, or to taste
4 pita bread rounds
Directions
In a large bowl, toss together the tuna, broccoli, cauliflower, onion and celery. Stir in mayonnaise until the salad reaches your desired consistency. Serve on pita bread.
Yummy or not :Apple and Spice Cookies recipe.
Ingredients
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 cup shortening
1 1/3 cups packed brown sugar
1/3 cup apple juice
1 cup chopped walnuts
1 cup chopped apples
1 cup raisins
Directions
Cream together shortening and brown sugar. Stir in flour, baking soda, salt and spices until dampened. Stir until smooth. Mixture will be very thick.
Stir in nuts, apples and raisins.
Drop by tablespoon 2 inches apart on a lightly greased cookie sheet. Bake 8 to 10 minutes in a 400 degree F (205 degrees C) oven. Let cool slightly, remove from cookie sheet.
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 cup shortening
1 1/3 cups packed brown sugar
1/3 cup apple juice
1 cup chopped walnuts
1 cup chopped apples
1 cup raisins
Directions
Cream together shortening and brown sugar. Stir in flour, baking soda, salt and spices until dampened. Stir until smooth. Mixture will be very thick.
Stir in nuts, apples and raisins.
Drop by tablespoon 2 inches apart on a lightly greased cookie sheet. Bake 8 to 10 minutes in a 400 degree F (205 degrees C) oven. Let cool slightly, remove from cookie sheet.
Yummy or not :Barbequed Crabs recipe.
Ingredients
1/2 cup butter
2 1/2 tablespoons garlic powder
2 1/2 tablespoons seasoning salt
2 tablespoons Worcestershire sauce
6 pounds whole Dungeness crab
Directions
Preheat an outdoor grill for medium heat and lightly oil grate.
In a medium saucepan over medium heat, melt butter. Mix in garlic powder, seasoning salt and Worcestershire sauce.
Remove legs from crab bodies. Pull apart shells and remove meat.
Loosely wrap crabmeat and legs in aluminum foil, and place on the prepared grill. Unwrap slightly, and coat with the butter mixture. Cook until pink and flaky, 15 to 20 minutes.
1/2 cup butter
2 1/2 tablespoons garlic powder
2 1/2 tablespoons seasoning salt
2 tablespoons Worcestershire sauce
6 pounds whole Dungeness crab
Directions
Preheat an outdoor grill for medium heat and lightly oil grate.
In a medium saucepan over medium heat, melt butter. Mix in garlic powder, seasoning salt and Worcestershire sauce.
Remove legs from crab bodies. Pull apart shells and remove meat.
Loosely wrap crabmeat and legs in aluminum foil, and place on the prepared grill. Unwrap slightly, and coat with the butter mixture. Cook until pink and flaky, 15 to 20 minutes.
Yummy or not :Angry Shrimp with Tuscan White Beans recipe.
Ingredients
Bean Mixture:
1 (19 ounce) can Progresso� cannellini beans, drained, rinsed
2 tablespoons extra-virgin olive oil
3/4 cup Progresso� chicken broth
1 tablespoon lemon juice
1 tablespoon chopped fresh Italian (flat-leaf) parsley
Coating Mixture:
1 cup all-purpose flour
4 1/2 teaspoons California chili powder
1 tablespoon coarse sea salt (gray salt)
1 teaspoon freshly ground black pepper
1 cup Progresso� plain Panko crispy bread crumbs
Shrimp Mixture:
16 large uncooked shrimp, peeled (tail shells left on), deveined
1/3 cup extra-virgin olive oil (or as needed)
4 cloves garlic, thinly sliced
1 small serrano chile, thinly sliced
1 cup fresh whole basil leaves
1 1/2 teaspoons grated orange peel
Additional extra-virgin olive oil
Directions
In small saucepan, heat beans, 2 tablespoons olive oil and the chicken broth to boiling. Reduce heat to low to keep mixture warm. (Lemon juice and parsley will be added later.)
In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. In another small bowl, beat egg lightly. In third small bowl, place bread crumbs.
Coat shrimp with flour mixture, shaking off excess; next dip shrimp into egg and then coat with bread crumbs. In 10-inch skillet, heat 1/3 cup of the oil over high heat. Add shrimp to skillet in single layer. (Do not toss or move shrimp.) Cook about 3 minutes. Turn shrimp over; cook until browned. Remove shrimp from skillet to cookie sheet.
Add garlic to hot oil in skillet; cook and stir until light brown, adding more oil if necessary. Add chile; cook until soft. Carefully add basil (water in skillet will pop). Cook 45 to 60 seconds or until crisp.
Meanwhile, stir lemon juice and parsley into bean mixture in saucepan; season to taste with additional salt and pepper.
Stir orange peel into basil mixture in skillet. Remove from heat. Return shrimp to skillet; toss to combine.
Spoon bean mixture onto platter or individual plates. Drizzle with olive oil. Top with shrimp; spoon some of basil mixture with some of its oil over top.
Bean Mixture:
1 (19 ounce) can Progresso� cannellini beans, drained, rinsed
2 tablespoons extra-virgin olive oil
3/4 cup Progresso� chicken broth
1 tablespoon lemon juice
1 tablespoon chopped fresh Italian (flat-leaf) parsley
Coating Mixture:
1 cup all-purpose flour
4 1/2 teaspoons California chili powder
1 tablespoon coarse sea salt (gray salt)
1 teaspoon freshly ground black pepper
1 cup Progresso� plain Panko crispy bread crumbs
Shrimp Mixture:
16 large uncooked shrimp, peeled (tail shells left on), deveined
1/3 cup extra-virgin olive oil (or as needed)
4 cloves garlic, thinly sliced
1 small serrano chile, thinly sliced
1 cup fresh whole basil leaves
1 1/2 teaspoons grated orange peel
Additional extra-virgin olive oil
Directions
In small saucepan, heat beans, 2 tablespoons olive oil and the chicken broth to boiling. Reduce heat to low to keep mixture warm. (Lemon juice and parsley will be added later.)
In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. In another small bowl, beat egg lightly. In third small bowl, place bread crumbs.
Coat shrimp with flour mixture, shaking off excess; next dip shrimp into egg and then coat with bread crumbs. In 10-inch skillet, heat 1/3 cup of the oil over high heat. Add shrimp to skillet in single layer. (Do not toss or move shrimp.) Cook about 3 minutes. Turn shrimp over; cook until browned. Remove shrimp from skillet to cookie sheet.
Add garlic to hot oil in skillet; cook and stir until light brown, adding more oil if necessary. Add chile; cook until soft. Carefully add basil (water in skillet will pop). Cook 45 to 60 seconds or until crisp.
Meanwhile, stir lemon juice and parsley into bean mixture in saucepan; season to taste with additional salt and pepper.
Stir orange peel into basil mixture in skillet. Remove from heat. Return shrimp to skillet; toss to combine.
Spoon bean mixture onto platter or individual plates. Drizzle with olive oil. Top with shrimp; spoon some of basil mixture with some of its oil over top.
Yummy or not :Aunt Bev's Famous Apple Pie recipe.
Ingredients
7 tart apples, peeled and cored
1 cup white sugar
1 1/2 teaspoons ground cinnamon, or to taste
2 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
salt to taste
2 recipes unbaked pie shells
1 tablespoon butter
Directions
Preheat oven to 400 degrees F (200 degrees C).
Cut the apples into 1/4 inch slices.
In a mixing bowl, combine sugar, cinnamon, flour, nutmeg (or apple pie spice), and salt; mix thoroughly. Pour the spice mix over the apples and stir until the apples are coated.
Line one crust in a 9 inch deep dish pie pan. Place the apples in the pie crust. Dot the apple filling evenly with butter. Fit the top crust over the apples. Press the crust down gently and cut 3 or 4 slits in the top crust to allow steam to escape while the pie bakes
Bake in the preheated oven 50 minutes, or until the crust is golden brown. Check the pie after the first 30 minutes of cooking: if the crust is already browned reduce the heat to 350 degrees F (175 degrees C) to allow the apples to cook without the crust burning.
7 tart apples, peeled and cored
1 cup white sugar
1 1/2 teaspoons ground cinnamon, or to taste
2 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
salt to taste
2 recipes unbaked pie shells
1 tablespoon butter
Directions
Preheat oven to 400 degrees F (200 degrees C).
Cut the apples into 1/4 inch slices.
In a mixing bowl, combine sugar, cinnamon, flour, nutmeg (or apple pie spice), and salt; mix thoroughly. Pour the spice mix over the apples and stir until the apples are coated.
Line one crust in a 9 inch deep dish pie pan. Place the apples in the pie crust. Dot the apple filling evenly with butter. Fit the top crust over the apples. Press the crust down gently and cut 3 or 4 slits in the top crust to allow steam to escape while the pie bakes
Bake in the preheated oven 50 minutes, or until the crust is golden brown. Check the pie after the first 30 minutes of cooking: if the crust is already browned reduce the heat to 350 degrees F (175 degrees C) to allow the apples to cook without the crust burning.
Yummy or not :Apricot Pork Chops recipe.
Ingredients
6 pork chops
1 (1 ounce) package dry onion soup mix
10 ounces Russian-style salad dressing
1 cup apricot preserves
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the pork chops into a casserole dish. Mix onion soup mix, Russian dressing and apricot preserves together.
Pour mixture over chops and bake for 1 hour.
6 pork chops
1 (1 ounce) package dry onion soup mix
10 ounces Russian-style salad dressing
1 cup apricot preserves
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the pork chops into a casserole dish. Mix onion soup mix, Russian dressing and apricot preserves together.
Pour mixture over chops and bake for 1 hour.
Yummy or not :Best Ever Irish Soda Bread recipe.
Ingredients
4 cups all-purpose flour
3/4 cup white sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter, at room temperature
1 1/2 cups raisins
1 1/2 cups buttermilk, at room temperature
3 eggs, at room temperature
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
Stir together the flour, sugar, salt, baking powder, and baking soda in a large bowl. Using a pastry cutter, cut the butter gently into the flour mixture until well combined, and stir in the raisins. In another bowl, whisk the buttermilk and eggs together; lightly beat the buttermilk mixture into the flour mixture. Place the dough into the prepared cake pan.
Bake in the preheated oven until the bread has risen and the top is golden brown, 45 minutes to 1 hour. A knife inserted into the center of the bread should come out clean. Cool the bread in the pan on a wire rack for 10 minutes before removing. Serve warm.
4 cups all-purpose flour
3/4 cup white sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter, at room temperature
1 1/2 cups raisins
1 1/2 cups buttermilk, at room temperature
3 eggs, at room temperature
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
Stir together the flour, sugar, salt, baking powder, and baking soda in a large bowl. Using a pastry cutter, cut the butter gently into the flour mixture until well combined, and stir in the raisins. In another bowl, whisk the buttermilk and eggs together; lightly beat the buttermilk mixture into the flour mixture. Place the dough into the prepared cake pan.
Bake in the preheated oven until the bread has risen and the top is golden brown, 45 minutes to 1 hour. A knife inserted into the center of the bread should come out clean. Cool the bread in the pan on a wire rack for 10 minutes before removing. Serve warm.
Yummy or not :Banana Raisin Cake recipe.
Ingredients
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups diced bananas
1 cup corn oil
1 1/2 teaspoons vanilla extract
1 cup raisins
1/2 cup water
1/2 cup chopped walnuts
Directions
Measure flour, sugar, soda, cinnamon, and salt, and sift together.
Dice bananas and add to dry ingredients with oil ,vanilla, eggs, raisins, water, and nuts. Pour into a greased 10-inch tube pan.
Bake at 350 degrees F (175 degrees C) for 1 1/2 hour or until done. Cool on rack before removing.
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups diced bananas
1 cup corn oil
1 1/2 teaspoons vanilla extract
1 cup raisins
1/2 cup water
1/2 cup chopped walnuts
Directions
Measure flour, sugar, soda, cinnamon, and salt, and sift together.
Dice bananas and add to dry ingredients with oil ,vanilla, eggs, raisins, water, and nuts. Pour into a greased 10-inch tube pan.
Bake at 350 degrees F (175 degrees C) for 1 1/2 hour or until done. Cool on rack before removing.
Yummy or not :Bacon Wrapped Brown Sugar Smokies Dipping Sauce recipe.
Ingredients
1/4 cup mayonnaise
1/4 cup barbeque sauce
2 tablespoons brown sugar
Directions
Stir together mayonnaise, barbeque sauce, and brown sugar in a small bowl until the brown sugar has dissolved.
1/4 cup mayonnaise
1/4 cup barbeque sauce
2 tablespoons brown sugar
Directions
Stir together mayonnaise, barbeque sauce, and brown sugar in a small bowl until the brown sugar has dissolved.
Yummy or not :Awesome Apple Martinis recipe.
Ingredients
1 fluid ounce apple schnapps
1 fluid ounce vodka
1 fluid ounce apple juice
Directions
In a cocktail shaker full of ice, combine apple schnapps, vodka and apple juice. Mix well. Pour into glasses and garnish with a slice of Granny Smith apple.
1 fluid ounce apple schnapps
1 fluid ounce vodka
1 fluid ounce apple juice
Directions
In a cocktail shaker full of ice, combine apple schnapps, vodka and apple juice. Mix well. Pour into glasses and garnish with a slice of Granny Smith apple.
Yummy or not :Brazilian Fish Stew recipe.
Ingredients
3 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds tilapia fillets, cut into chunks
2 tablespoons olive oil
2 onions, chopped
4 large bell peppers, sliced
1 (16 ounce) can diced tomatoes, drained
1 (16 ounce) can coconut milk
1 bunch fresh cilantro, chopped (optional)
Directions
Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.
3 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds tilapia fillets, cut into chunks
2 tablespoons olive oil
2 onions, chopped
4 large bell peppers, sliced
1 (16 ounce) can diced tomatoes, drained
1 (16 ounce) can coconut milk
1 bunch fresh cilantro, chopped (optional)
Directions
Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.
Yummy or not :Apple Cider Stew recipe.
Ingredients
1 pound beef stew meat, cut into bite-size pieces
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon dried thyme (optional)
2 teaspoons vegetable oil
2 1/2 cups apple cider
4 carrots, sliced
3 potatoes, chopped
2 small Fuji apples - peeled, cored, and chopped
1 cup chopped onion
1 cup water
1 stalk celery, chopped (optional)
1 teaspoon salt
1/4 teaspoon dried thyme
Directions
Combine the beef stew meat with the flour, 1/2 teaspoon salt, the black pepper, and 1/8 teaspoon thyme in a bowl; toss to coat evenly.
Heat 2 teaspoons oil in a pot; cook the stew meat in the hot oil until completely browned, 5 to 7 minutes. Pour the apple cider over the beef, reduce heat to medium low, and simmer the mixture until the beef is tender, about 1 hour.
Add the carrots, potatoes, apples, onion, water, celery, 1 teaspoon salt, and 1/4 teaspoon thyme to the pot; continue cooking at a simmer until the vegetables are tender, about 30 minutes more.
1 pound beef stew meat, cut into bite-size pieces
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon dried thyme (optional)
2 teaspoons vegetable oil
2 1/2 cups apple cider
4 carrots, sliced
3 potatoes, chopped
2 small Fuji apples - peeled, cored, and chopped
1 cup chopped onion
1 cup water
1 stalk celery, chopped (optional)
1 teaspoon salt
1/4 teaspoon dried thyme
Directions
Combine the beef stew meat with the flour, 1/2 teaspoon salt, the black pepper, and 1/8 teaspoon thyme in a bowl; toss to coat evenly.
Heat 2 teaspoons oil in a pot; cook the stew meat in the hot oil until completely browned, 5 to 7 minutes. Pour the apple cider over the beef, reduce heat to medium low, and simmer the mixture until the beef is tender, about 1 hour.
Add the carrots, potatoes, apples, onion, water, celery, 1 teaspoon salt, and 1/4 teaspoon thyme to the pot; continue cooking at a simmer until the vegetables are tender, about 30 minutes more.
Yummy or not :Bailey's Sundae Coffee Drink recipe.
Ingredients
12 cups brewed coffee
1 pint French vanilla ice cream
12 fluid ounces Irish cream liqueur
Directions
Brew 12 cups of coffee. While the coffee is brewing, fill each cup with a scoop of ice cream. Be sure to use large cups (the oversized types you get at coffee houses are best). Top each scoop of ice cream with just enough Irish cream so that the ice cream looks lightly coated.
When the coffee is brewed, pour it so that each cup is filled up about halfway. It is then up to each individual to add more Irish cream, half-and-half, or sugar to suit his/her taste.
12 cups brewed coffee
1 pint French vanilla ice cream
12 fluid ounces Irish cream liqueur
Directions
Brew 12 cups of coffee. While the coffee is brewing, fill each cup with a scoop of ice cream. Be sure to use large cups (the oversized types you get at coffee houses are best). Top each scoop of ice cream with just enough Irish cream so that the ice cream looks lightly coated.
When the coffee is brewed, pour it so that each cup is filled up about halfway. It is then up to each individual to add more Irish cream, half-and-half, or sugar to suit his/her taste.
Yummy or not :Broccoli Beef II recipe.
Ingredients
2 tablespoons low-sodium soy sauce
2 tablespoons fat-free Italian dressing
1 teaspoon cornstarch
1 tablespoon minced garlic
1 teaspoon ground ginger
3/4 pound round steak, cut into strips
6 cups water
5 cubes beef bouillon
4 ounces linguine pasta, uncooked
1/2 cup fat free beef broth
1 cup fresh mushrooms, sliced
1/2 cup sliced green onion
1 pound broccoli, separated into florets
Directions
In a shallow glass dish or bowl, stir together the soy sauce, Italian dressing, cornstarch, garlic and ginger. Place steak strips in the mixture to marinate for 15 minutes.
While the beef is marinating, combine the bouillon cubes in water in a large saucepan. Bring to a boil, and add pasta. Cook for about 8 minutes, or until al dente. Drain.
Heat a large skillet over medium-high heat. Remove beef from marinade with a slotted spoon, and place in the hot skillet. Discard marinade. Cook beef, stirring constantly for 2 to 3 minutes, or until mostly browned. Stir in the beef broth, mushrooms and green onions, reduce heat to medium-low, cover, and simmer for about 5 minutes. Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp. Add drained linguine, toss, and serve.
2 tablespoons low-sodium soy sauce
2 tablespoons fat-free Italian dressing
1 teaspoon cornstarch
1 tablespoon minced garlic
1 teaspoon ground ginger
3/4 pound round steak, cut into strips
6 cups water
5 cubes beef bouillon
4 ounces linguine pasta, uncooked
1/2 cup fat free beef broth
1 cup fresh mushrooms, sliced
1/2 cup sliced green onion
1 pound broccoli, separated into florets
Directions
In a shallow glass dish or bowl, stir together the soy sauce, Italian dressing, cornstarch, garlic and ginger. Place steak strips in the mixture to marinate for 15 minutes.
While the beef is marinating, combine the bouillon cubes in water in a large saucepan. Bring to a boil, and add pasta. Cook for about 8 minutes, or until al dente. Drain.
Heat a large skillet over medium-high heat. Remove beef from marinade with a slotted spoon, and place in the hot skillet. Discard marinade. Cook beef, stirring constantly for 2 to 3 minutes, or until mostly browned. Stir in the beef broth, mushrooms and green onions, reduce heat to medium-low, cover, and simmer for about 5 minutes. Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp. Add drained linguine, toss, and serve.
Yummy or not :Asian Corn Fritters recipe.
Ingredients
1/2 cup coarsely chopped sweet onion
1/4 cup coarsely chopped garlic
2 teaspoons ground coriander
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
2 teaspoons salt
3 tablespoons sweetened condensed milk
3 cups fresh corn kernels, roughly mashed
1 cup chopped fresh chives
1/2 cup frozen peas
1/4 cup white rice flour
2 tablespoons all-purpose flour
1 egg, beaten
1/4 cup water
1/2 cup chopped raw shrimp (optional)
3 tablespoons thinly sliced red chile pepper (optional)
4 cups vegetable oil for frying
Directions
Combine the onion, garlic, ground coriander, cayenne pepper, black pepper, salt, and sweetened condensed milk in the work bowl of a food processor, and pulse 4 to 5 times, until the mixture forms a smooth paste.
Scoop the spice paste into a large bowl, and stir in the corn, chives, peas, rice flour, all-purpose flour, egg, water, shrimp, and red chile pepper. Mix together to form a thick batter.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Drop batter about 1/4 cup at a time into the hot oil, and fry 2 to 3 minutes per side until golden brown. Remove the fritters from the hot oil, and drain on paper towels.
1/2 cup coarsely chopped sweet onion
1/4 cup coarsely chopped garlic
2 teaspoons ground coriander
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
2 teaspoons salt
3 tablespoons sweetened condensed milk
3 cups fresh corn kernels, roughly mashed
1 cup chopped fresh chives
1/2 cup frozen peas
1/4 cup white rice flour
2 tablespoons all-purpose flour
1 egg, beaten
1/4 cup water
1/2 cup chopped raw shrimp (optional)
3 tablespoons thinly sliced red chile pepper (optional)
4 cups vegetable oil for frying
Directions
Combine the onion, garlic, ground coriander, cayenne pepper, black pepper, salt, and sweetened condensed milk in the work bowl of a food processor, and pulse 4 to 5 times, until the mixture forms a smooth paste.
Scoop the spice paste into a large bowl, and stir in the corn, chives, peas, rice flour, all-purpose flour, egg, water, shrimp, and red chile pepper. Mix together to form a thick batter.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Drop batter about 1/4 cup at a time into the hot oil, and fry 2 to 3 minutes per side until golden brown. Remove the fritters from the hot oil, and drain on paper towels.
Yummy or not :Asparagus Cheese Strata Main Dish recipe.
Ingredients
1 1/2 pounds fresh asparagus, cut into 2 inch pieces
3 tablespoons butter or margarine, melted
1 (1 pound) loaf sliced bread, crusts removed
3/4 cup shredded Cheddar cheese, divided
2 cups cubed cooked ham
3 cups milk
2 teaspoons dried minced onion
1/2 teaspoon salt
1/4 teaspoon dry mustard
Directions
In a saucepan, cover asparagus with water; cover and cook until just tender but still firm. Drain and set aside. Lightly brush butter over one side of bread slices. Place half of the bread, buttered side up, in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with 1/2 cup cheese. Layer with asparagus and ham. Cover with remaining bread, buttered side up. In a bowl, lightly beat eggs; add milk, onion, salt and mustard; pour over bread. Cover and refrigerate overnight. Bake, uncovered, at 325 degrees F for 50 minutes. Sprinkle with the remaining cheese. Return to the oven for 10 minutes or until cheese is melted and a knife inserted near the center comes out clean.
1 1/2 pounds fresh asparagus, cut into 2 inch pieces
3 tablespoons butter or margarine, melted
1 (1 pound) loaf sliced bread, crusts removed
3/4 cup shredded Cheddar cheese, divided
2 cups cubed cooked ham
3 cups milk
2 teaspoons dried minced onion
1/2 teaspoon salt
1/4 teaspoon dry mustard
Directions
In a saucepan, cover asparagus with water; cover and cook until just tender but still firm. Drain and set aside. Lightly brush butter over one side of bread slices. Place half of the bread, buttered side up, in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with 1/2 cup cheese. Layer with asparagus and ham. Cover with remaining bread, buttered side up. In a bowl, lightly beat eggs; add milk, onion, salt and mustard; pour over bread. Cover and refrigerate overnight. Bake, uncovered, at 325 degrees F for 50 minutes. Sprinkle with the remaining cheese. Return to the oven for 10 minutes or until cheese is melted and a knife inserted near the center comes out clean.
Yummy or not :BBQ Feta and Hot Banana Pepper Turkey Burgers recipe.
Ingredients
1 pound ground turkey
1/4 cup seeded, chopped banana peppers
1/2 cup crumbled feta cheese
salt and pepper to taste
Directions
Preheat an outdoor grill for high heat.
In a bowl, mix the turkey, peppers, and feta cheese. Season with salt and pepper. Form the mixture into 4 patties.
Cook patties about 8 minutes per side on the prepared grill, to an internal temperature of 180 degrees F (85 degrees C).
1 pound ground turkey
1/4 cup seeded, chopped banana peppers
1/2 cup crumbled feta cheese
salt and pepper to taste
Directions
Preheat an outdoor grill for high heat.
In a bowl, mix the turkey, peppers, and feta cheese. Season with salt and pepper. Form the mixture into 4 patties.
Cook patties about 8 minutes per side on the prepared grill, to an internal temperature of 180 degrees F (85 degrees C).
Yummy or not :A Pad Thai Worth Making recipe.
Ingredients
1 (8 ounce) package dried flat rice noodles
3 tablespoons fish sauce
1/4 cup fresh lime juice
1 tablespoon white sugar
2 tablespoons oyster sauce
1 1/2 tablespoons Asian chile pepper sauce, divided
1/4 cup chicken stock
1/4 cup vegetable oil
1 tablespoon chopped garlic
8 ounces medium shrimp - peeled and deveined
8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
2 eggs, beaten
3 cups bean sprouts
6 green onions, chopped into 1 inch pieces
2 tablespoons chopped unsalted dry-roasted peanuts
1/4 cup chopped fresh cilantro
1 lime, cut into 8 wedges
2 cups bean sprouts
Directions
Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.
Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.
1 (8 ounce) package dried flat rice noodles
3 tablespoons fish sauce
1/4 cup fresh lime juice
1 tablespoon white sugar
2 tablespoons oyster sauce
1 1/2 tablespoons Asian chile pepper sauce, divided
1/4 cup chicken stock
1/4 cup vegetable oil
1 tablespoon chopped garlic
8 ounces medium shrimp - peeled and deveined
8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
2 eggs, beaten
3 cups bean sprouts
6 green onions, chopped into 1 inch pieces
2 tablespoons chopped unsalted dry-roasted peanuts
1/4 cup chopped fresh cilantro
1 lime, cut into 8 wedges
2 cups bean sprouts
Directions
Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.
Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.
Yummy or not :Berry Rhubarb Pie recipe.
Ingredients
1 cup fresh blackberries
1 cup raspberries
2 cups rhubarb, cut into 1/2 inch pieces
3/4 cup white sugar
1/4 cup all-purpose flour
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
2 tablespoons butter
4 tablespoons ice water
1 tablespoon butter, melted
1 teaspoon lemon juice
1 1/2 tablespoons half-and-half cream
2 tablespoons white sugar
Directions
To Make Filling: In a medium bowl, combine blackberries, raspberries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.
To Make Crust: In a large bowl, mix 2 cups flour with salt. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.
Preheat oven to 400 degrees F (200 degrees C).
Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.
Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown.
1 cup fresh blackberries
1 cup raspberries
2 cups rhubarb, cut into 1/2 inch pieces
3/4 cup white sugar
1/4 cup all-purpose flour
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
2 tablespoons butter
4 tablespoons ice water
1 tablespoon butter, melted
1 teaspoon lemon juice
1 1/2 tablespoons half-and-half cream
2 tablespoons white sugar
Directions
To Make Filling: In a medium bowl, combine blackberries, raspberries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.
To Make Crust: In a large bowl, mix 2 cups flour with salt. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.
Preheat oven to 400 degrees F (200 degrees C).
Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.
Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown.
Yummy or not :Brown Sugar Pecan Refrigerator Cookies recipe.
Ingredients
1 cup brown sugar
1/2 cup butter
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1 pinch salt
1 cup chopped pecans
Directions
Beat the brown sugar and butter with an electric mixer in a large bowl until smooth. Beat in the egg and vanilla extract until completely incorporated. Mix the flour, baking powder, and salt together in a separate bowl, then stir the flour mixture into the butter mixture until just incorporated. Fold in the pecans mixing just enough to evenly combine.
Roll the dough into a log, and wrap in wax paper. Chill the dough in the refrigerator for at least one hour.
Preheat an oven to 350 degrees F (175 degrees C). Slice the dough and arrange the cookies on a baking sheet.
Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
1 cup brown sugar
1/2 cup butter
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1 pinch salt
1 cup chopped pecans
Directions
Beat the brown sugar and butter with an electric mixer in a large bowl until smooth. Beat in the egg and vanilla extract until completely incorporated. Mix the flour, baking powder, and salt together in a separate bowl, then stir the flour mixture into the butter mixture until just incorporated. Fold in the pecans mixing just enough to evenly combine.
Roll the dough into a log, and wrap in wax paper. Chill the dough in the refrigerator for at least one hour.
Preheat an oven to 350 degrees F (175 degrees C). Slice the dough and arrange the cookies on a baking sheet.
Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Yummy or not :Bread in a Bag recipe.
Ingredients
3 cups all-purpose flour, divided
3 tablespoons white sugar
1 (.25 ounce) package rapid rise yeast
1 cup warm water
3 tablespoons non-fat dry milk
3 tablespoons olive oil
1 1/2 teaspoons salt
Directions
In a large resealable freezer bag, combine 1 cup of flour, sugar, yeast and warm water. Squeeze most of the air out of the bag, and seal. Squish with your hands until the well blended. Set aside to rest for 10 minutes at room temperature, or until bubbles appear.
In a separate bowl, stir together 1 cup of flour, dry milk, oil and salt. Pour into the resealable bag and squeeze out most of the air. Seal, and squish until well blended. Add the last cup of flour to the bag, and continue mixing in the same manner until well blended.
Remove the dough from the bag, and place on a floured surface. Knead for 5 to 8 minutes. Form into a small loaf, and place in a greased 8x4 inch loaf pan. Cover with a towel, and allow to rise for about 30 minutes, or until your finger leaves an impression when you poke the top of the loaf gently.
Preheat the oven to 375 degrees F (190 degrees C).
Bake the bread for 35 minutes in the preheated oven, until golden brown.
3 cups all-purpose flour, divided
3 tablespoons white sugar
1 (.25 ounce) package rapid rise yeast
1 cup warm water
3 tablespoons non-fat dry milk
3 tablespoons olive oil
1 1/2 teaspoons salt
Directions
In a large resealable freezer bag, combine 1 cup of flour, sugar, yeast and warm water. Squeeze most of the air out of the bag, and seal. Squish with your hands until the well blended. Set aside to rest for 10 minutes at room temperature, or until bubbles appear.
In a separate bowl, stir together 1 cup of flour, dry milk, oil and salt. Pour into the resealable bag and squeeze out most of the air. Seal, and squish until well blended. Add the last cup of flour to the bag, and continue mixing in the same manner until well blended.
Remove the dough from the bag, and place on a floured surface. Knead for 5 to 8 minutes. Form into a small loaf, and place in a greased 8x4 inch loaf pan. Cover with a towel, and allow to rise for about 30 minutes, or until your finger leaves an impression when you poke the top of the loaf gently.
Preheat the oven to 375 degrees F (190 degrees C).
Bake the bread for 35 minutes in the preheated oven, until golden brown.
Yummy or not :Bacon Scalloped Potatoes recipe.
Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
3/4 cup milk
2 medium potatoes, peeled and sliced
2 small onions, sliced
3 bacon strips, cooked and crumbled
Directions
In a saucepan, melt butter. Stir in flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
In a greased 1-qt. baking dish, layer the potatoes and onions. Pour white sauce over the top. Cover and bake at 350 degrees F for 65-75 minutes or until potatoes are tender. Sprinkle with bacon.
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
3/4 cup milk
2 medium potatoes, peeled and sliced
2 small onions, sliced
3 bacon strips, cooked and crumbled
Directions
In a saucepan, melt butter. Stir in flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
In a greased 1-qt. baking dish, layer the potatoes and onions. Pour white sauce over the top. Cover and bake at 350 degrees F for 65-75 minutes or until potatoes are tender. Sprinkle with bacon.
Yummy or not :Apricot Bars II recipe.
Ingredients
2 cups chopped dried apricots
2 teaspoons lemon juice
1/2 cup white sugar
2 cups butter
3 cups packed light brown sugar
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
8 cups rolled oats
Directions
Preheat oven to 350 degrees F (175 degrees C.) Grease a 9x13 inch pan. In a small saucepan, combine the dried apricots, lemon juice and white sugar. Cook over medium high heat, stirring occasionally, until thick; set aside.
In a large bowl, cream together the butter and brown sugar until smooth. Beat in eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt, stir into the creamed mixture, then stir in the rolled oats. Set aside 1/4 of the mixture and press the rest into the bottom of the prepared pan. Spread the apricot mixture over the entire crust. Crumble the reserved oat mixture over the top of the apricot layer.
Bake for 30 to 35 minutes in the preheated oven, until top is toasted. Cool before cutting into squares.
2 cups chopped dried apricots
2 teaspoons lemon juice
1/2 cup white sugar
2 cups butter
3 cups packed light brown sugar
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
8 cups rolled oats
Directions
Preheat oven to 350 degrees F (175 degrees C.) Grease a 9x13 inch pan. In a small saucepan, combine the dried apricots, lemon juice and white sugar. Cook over medium high heat, stirring occasionally, until thick; set aside.
In a large bowl, cream together the butter and brown sugar until smooth. Beat in eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt, stir into the creamed mixture, then stir in the rolled oats. Set aside 1/4 of the mixture and press the rest into the bottom of the prepared pan. Spread the apricot mixture over the entire crust. Crumble the reserved oat mixture over the top of the apricot layer.
Bake for 30 to 35 minutes in the preheated oven, until top is toasted. Cool before cutting into squares.
Yummy or not :Awesome Red Wine Pot Roast recipe.
Ingredients
3 pounds boneless beef chuck roast
2 tablespoons all-purpose flour
2 tablespoons canola oil
1/2 cup water
1/2 cup red wine
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
1 onion, sliced
6 red potatoes, washed and halved
6 carrot, peeled and cut into 2-inch lengths
8 pearl onions, peeled and halved
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast.
Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.
3 pounds boneless beef chuck roast
2 tablespoons all-purpose flour
2 tablespoons canola oil
1/2 cup water
1/2 cup red wine
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
1 onion, sliced
6 red potatoes, washed and halved
6 carrot, peeled and cut into 2-inch lengths
8 pearl onions, peeled and halved
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast.
Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.
Inscription à :
Articles (Atom)