Ingredients
1 (8 ounce) package elbow macaroni
5 tablespoons butter
5 tablespoons all-purpose flour
1 quart warm milk (110 degrees F/45 degrees C)
salt and pepper to taste
1 pinch cayenne pepper
1/4 pound cubed ham
5 ounces cubed Cheddar cheese
5 ounces mozzarella cheese, cubed
5 ounces Monterey Jack cheese, cubed
paprika to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In medium saucepan, melt butter and stir in flour to make a roux. Cook 1 to 2 minutes, stirring constantly, then whisk in warm milk a little at a time to make a white sauce. Bring to a boil, then reduce heat and simmer. Mix in salt, pepper, and cayenne, and stir frequently until sauce thickens.
Remove pan from heat and stir in cheddar, mozzarella, jack and ham. Combine pasta with sauce and stir well. Pour into baking dish. Use paprika to make a decorative pattern on top. Bake 45 to 60 minutes, or until top is the desired crispiness. Let rest 20 minutes before serving.
5/22/2011
Yummy or not :Butternut Squash Fries recipe.
Ingredients
1 (2 pound) butternut squash, halved and seeded
salt to taste
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks like French fries. Arrange squash pieces on a baking sheet and season with salt.
Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking. Fries are done when they are starting to brown on the edges and become crispy.
1 (2 pound) butternut squash, halved and seeded
salt to taste
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks like French fries. Arrange squash pieces on a baking sheet and season with salt.
Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking. Fries are done when they are starting to brown on the edges and become crispy.
Yummy or not :Basic Nut Cookies recipe.
Ingredients
1/2 cup butter
2 cups Basic Cookie Mix
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (180 degrees C).
Melt butter over low heat and stir into Basic Cookie Mix.
Lightly beat egg and add to mixture. Stir in vanilla and nuts.
Bake for 12 to 15 minutes until golden. Cool a couple of minutes before removing from cookie sheet to racks to complete cooling.
1/2 cup butter
2 cups Basic Cookie Mix
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (180 degrees C).
Melt butter over low heat and stir into Basic Cookie Mix.
Lightly beat egg and add to mixture. Stir in vanilla and nuts.
Bake for 12 to 15 minutes until golden. Cool a couple of minutes before removing from cookie sheet to racks to complete cooling.
Yummy or not :Angel Hair with Feta and Sun-Dried Tomatoes recipe.
Ingredients
1 (16 ounce) package angel hair pasta
1/4 cup olive oil
4 cloves garlic, crushed
3 ounces sun-dried tomatoes, softened and chopped
1 (8 ounce) package tomato basil feta cheese, crumbled
1 cup grated Parmesan cheese
1 bunch fresh cilantro, chopped
salt and pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.
Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Serve warm.
1 (16 ounce) package angel hair pasta
1/4 cup olive oil
4 cloves garlic, crushed
3 ounces sun-dried tomatoes, softened and chopped
1 (8 ounce) package tomato basil feta cheese, crumbled
1 cup grated Parmesan cheese
1 bunch fresh cilantro, chopped
salt and pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.
Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Serve warm.
Yummy or not :Barbecue Muncher Mix recipe.
Ingredients
4 cups Corn Chex� cereal
4 cups Wheat Chex� cereal
2 cups square-shaped cheese flavored crackers
2 cups pretzel sticks
2 cups mixed nuts or dry roasted peanuts
1/2 cup butter or margarine
4 tablespoons barbecue sauce
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt
Directions
In a large roasting pan, combine the cereals, crackers, pretzels and nuts; set aside. In a small saucepan, melt butter; stir in the barbecue sauce, Worcestershire sauce and seasoned salt until blended. Pour over cereal mixture and stir to coat.
Bake, uncovered, at 250 degrees F for 1 hour, stirring every 15 minutes. Spread on waxed paper to cool completely. Store in airtight containers.
4 cups Corn Chex� cereal
4 cups Wheat Chex� cereal
2 cups square-shaped cheese flavored crackers
2 cups pretzel sticks
2 cups mixed nuts or dry roasted peanuts
1/2 cup butter or margarine
4 tablespoons barbecue sauce
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt
Directions
In a large roasting pan, combine the cereals, crackers, pretzels and nuts; set aside. In a small saucepan, melt butter; stir in the barbecue sauce, Worcestershire sauce and seasoned salt until blended. Pour over cereal mixture and stir to coat.
Bake, uncovered, at 250 degrees F for 1 hour, stirring every 15 minutes. Spread on waxed paper to cool completely. Store in airtight containers.
Yummy or not :Broccoli Chicken Potato Parmesan recipe.
Ingredients
2 tablespoons vegetable oil
1 pound small red potatoes, sliced 1/4-inch thick
1 (10.75 ounce) can Campbell's� Condensed Broccoli Cheese Soup (Regular or 98% Fat Free)
1/2 cup milk
1/4 teaspoon garlic powder
2 cups fresh or frozen broccoli flowerets
1 (10 ounce) package refrigerated cooked chicken breast strips
1/4 cup grated Parmesan cheese
Directions
Heat the oil in a 10-inch skillet over medium heat. Add the potatoes. Cover and cook for 10 minutes, stirring occasionally.
Stir the soup, milk, garlic powder, broccoli and chicken into the skillet. Sprinkle with the cheese. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are fork-tender.
2 tablespoons vegetable oil
1 pound small red potatoes, sliced 1/4-inch thick
1 (10.75 ounce) can Campbell's� Condensed Broccoli Cheese Soup (Regular or 98% Fat Free)
1/2 cup milk
1/4 teaspoon garlic powder
2 cups fresh or frozen broccoli flowerets
1 (10 ounce) package refrigerated cooked chicken breast strips
1/4 cup grated Parmesan cheese
Directions
Heat the oil in a 10-inch skillet over medium heat. Add the potatoes. Cover and cook for 10 minutes, stirring occasionally.
Stir the soup, milk, garlic powder, broccoli and chicken into the skillet. Sprinkle with the cheese. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are fork-tender.
Yummy or not :Barbecued Beef Sandwiches recipe.
Ingredients
2 cups thin slices cooked roast beef
1 (18 ounce) bottle barbecue sauce
5 Kaiser rolls, split
Directions
In a saucepan, combine beef and barbecue sauce; heat through. Serve on rolls.
2 cups thin slices cooked roast beef
1 (18 ounce) bottle barbecue sauce
5 Kaiser rolls, split
Directions
In a saucepan, combine beef and barbecue sauce; heat through. Serve on rolls.
Yummy or not :Butter Balls I recipe.
Ingredients
3/4 cup butter
1 cup packed brown sugar
3/4 teaspoon baking powder
1 teaspoon vanilla extract
2 cups all-purpose flour
Directions
Preheat oven to 400 degrees F and grease cookie sheets.
Cream butter.
Add eggs, sugar and vanilla. Mix well.
Add sifted dry ingredients. Stir until well blended.
Cut dough into pieces about 2 inches by 2 inches. Dip in white sugar. Roll dough into palm of hand until round. Dip in brown sugar and place on greased cookie sheet about 2 inches apart.
Bake at 400 degrees F for about 10 minutes or until light brown.
3/4 cup butter
1 cup packed brown sugar
3/4 teaspoon baking powder
1 teaspoon vanilla extract
2 cups all-purpose flour
Directions
Preheat oven to 400 degrees F and grease cookie sheets.
Cream butter.
Add eggs, sugar and vanilla. Mix well.
Add sifted dry ingredients. Stir until well blended.
Cut dough into pieces about 2 inches by 2 inches. Dip in white sugar. Roll dough into palm of hand until round. Dip in brown sugar and place on greased cookie sheet about 2 inches apart.
Bake at 400 degrees F for about 10 minutes or until light brown.
Yummy or not :Babe Ruth Bars recipe.
Ingredients
1 cup peanut butter
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate chips
2/3 cup peanuts
Directions
In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook stirring occasionally until smooth. Remove from heat and quickly mix in the cornflakes, chocolate chips and peanuts until evenly coated.
Press the entire mixture gently into a buttered 9x13 inch baking dish. Allow to cool completely before cutting into bars.
1 cup peanut butter
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate chips
2/3 cup peanuts
Directions
In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook stirring occasionally until smooth. Remove from heat and quickly mix in the cornflakes, chocolate chips and peanuts until evenly coated.
Press the entire mixture gently into a buttered 9x13 inch baking dish. Allow to cool completely before cutting into bars.
Yummy or not :Broccoli Italiano recipe.
Ingredients
5 1/2 cups broccoli florets
1/2 cup thinly sliced green onions
4 teaspoons olive oil or canola oil
4 garlic cloves, minced
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 large fresh mushrooms, sliced
Directions
In a large saucepan, bring 1 in. of water to a boil. Place broccoli in a steamer basket over water; cover and steam for 4-5 minutes or until crisp-tender.
In a nonstick skillet, cook onions in oil over medium heat for 1 minute. Add garlic; cook 30 seconds longer. Reduce heat. Add the broccoli, lemon juice, salt and pepper; toss to coat. Remove from the heat; let stand for 5 minutes before serving. Add mushrooms.
5 1/2 cups broccoli florets
1/2 cup thinly sliced green onions
4 teaspoons olive oil or canola oil
4 garlic cloves, minced
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 large fresh mushrooms, sliced
Directions
In a large saucepan, bring 1 in. of water to a boil. Place broccoli in a steamer basket over water; cover and steam for 4-5 minutes or until crisp-tender.
In a nonstick skillet, cook onions in oil over medium heat for 1 minute. Add garlic; cook 30 seconds longer. Reduce heat. Add the broccoli, lemon juice, salt and pepper; toss to coat. Remove from the heat; let stand for 5 minutes before serving. Add mushrooms.
Yummy or not :Bavarian-Style Apple Torte recipe.
Ingredients
3/4 cup butter or margarine, softened
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup white sugar
2 (8 ounce) packages cream cheese, softened
1/4 cup white sugar
3/4 teaspoon vanilla extract
3 cups apples - peeled, cored and sliced thinly
1 teaspoon ground cinnamon
1/2 cup white sugar
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix together the butter, 1/2 teaspoon vanilla extract, all-purpose flour, and 1/2 cup of sugar in a bowl. Press the mixture into the bottom of an ungreased 9-inch springform pan.
Beat together the cream cheese and sugar in a large bowl. Stir in the eggs and 3/4 teaspoons vanilla extract. Pour the egg mixture over the crust.
Combine the sliced apples, cinnamon, and 1/2 cup sugar in a bowl. Spoon apple mixture evenly over the cream cheese mixture. Place the springform pan on a baking sheet.
Bake in preheated oven until center is set, 50 to 65 minutes.
3/4 cup butter or margarine, softened
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup white sugar
2 (8 ounce) packages cream cheese, softened
1/4 cup white sugar
3/4 teaspoon vanilla extract
3 cups apples - peeled, cored and sliced thinly
1 teaspoon ground cinnamon
1/2 cup white sugar
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix together the butter, 1/2 teaspoon vanilla extract, all-purpose flour, and 1/2 cup of sugar in a bowl. Press the mixture into the bottom of an ungreased 9-inch springform pan.
Beat together the cream cheese and sugar in a large bowl. Stir in the eggs and 3/4 teaspoons vanilla extract. Pour the egg mixture over the crust.
Combine the sliced apples, cinnamon, and 1/2 cup sugar in a bowl. Spoon apple mixture evenly over the cream cheese mixture. Place the springform pan on a baking sheet.
Bake in preheated oven until center is set, 50 to 65 minutes.
Yummy or not :Best Cherry Pie recipe.
Ingredients
1 recipe pastry for a 9 inch double crust pie
1 (20 ounce) can pitted sour cherries
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons butter
1/4 teaspoon almond extract
1/4 teaspoon red food coloring (optional)
1 egg yolk
Directions
Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.
Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.
On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.
Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.
1 recipe pastry for a 9 inch double crust pie
1 (20 ounce) can pitted sour cherries
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons butter
1/4 teaspoon almond extract
1/4 teaspoon red food coloring (optional)
1 egg yolk
Directions
Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.
Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.
On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.
Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.
Yummy or not :Black-Eyed Pea Salsa recipe.
Ingredients
1 (15.5 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can white corn, drained
1 1/3 cups medium salsa
3/4 cup chopped green pepper
1/2 cup chopped green onions
1 (2.25 ounce) can chopped ripe olives, drained
1 jalapeno pepper, seeded and chopped*
1 envelope Italian salad dressing mix
1 teaspoon ground cumin
1 teaspoon garlic powder
Tortilla chips
Directions
In a bowl, combine the first 12 ingredients. Serve with tortilla chips.
1 (15.5 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can white corn, drained
1 1/3 cups medium salsa
3/4 cup chopped green pepper
1/2 cup chopped green onions
1 (2.25 ounce) can chopped ripe olives, drained
1 jalapeno pepper, seeded and chopped*
1 envelope Italian salad dressing mix
1 teaspoon ground cumin
1 teaspoon garlic powder
Tortilla chips
Directions
In a bowl, combine the first 12 ingredients. Serve with tortilla chips.
Yummy or not :Applesauce Cake VI recipe.
Ingredients
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups white sugar
1 1/2 cups vegetable oil
2 cups applesauce
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, mix together the flour, baking powder, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, sugar, oil, applesauce and vanilla. Mix well and pour into prepared pan.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups white sugar
1 1/2 cups vegetable oil
2 cups applesauce
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, mix together the flour, baking powder, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, sugar, oil, applesauce and vanilla. Mix well and pour into prepared pan.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Yummy or not :Black Bean And Corn Salad II recipe.
Ingredients
1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro (optional)
Directions
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro (optional)
Directions
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
Yummy or not :Beef and Broccoli recipe.
Ingredients
1 pound boneless beef sirloin steak or beef top round steak
1 tablespoon vegetable oil
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular or 25% Less Sodium)
3 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon garlic powder
1/4 teaspoon crushed red pepper
3 cups fresh or frozen broccoli flowerets
4 cups hot cooked rice
Directions
Slice beef into very thin strips.
Heat oil in skillet. Add beef and stir-fry until browned and juices evaporate.
Add soup, soy, vinegar, garlic powder and pepper. Heat to a boil. Add broccoli and cook until tender-crisp. Serve over rice.
1 pound boneless beef sirloin steak or beef top round steak
1 tablespoon vegetable oil
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular or 25% Less Sodium)
3 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon garlic powder
1/4 teaspoon crushed red pepper
3 cups fresh or frozen broccoli flowerets
4 cups hot cooked rice
Directions
Slice beef into very thin strips.
Heat oil in skillet. Add beef and stir-fry until browned and juices evaporate.
Add soup, soy, vinegar, garlic powder and pepper. Heat to a boil. Add broccoli and cook until tender-crisp. Serve over rice.
Yummy or not :Beef 'n' Black Bean Soup recipe.
Ingredients
1 pound ground beef
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 tablespoon sugar
1 1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups cooked rice
Directions
In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook for 4-5 hours or until vegetables are tender. Add the beans and rice; cook 1 hour longer or until heated through.
1 pound ground beef
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 tablespoon sugar
1 1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups cooked rice
Directions
In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook for 4-5 hours or until vegetables are tender. Add the beans and rice; cook 1 hour longer or until heated through.
Yummy or not :Big E's BBQ Rub recipe.
Ingredients
1 tablespoon ground mustard
1 tablespoon seafood seasoning, such as Old Bay™
1 1/2 teaspoons garlic powder
1 tablespoon ground white pepper
1 tablespoon ground black pepper
1 tablespoon red pepper flakes
2 tablespoons paprika
1 tablespoon kosher salt
1 1/2 teaspoons ground cumin
3 tablespoons white sugar
3 tablespoons brown sugar
Directions
Mix together mustard, seafood seasoning, garlic powder, white pepper, black pepper, red pepper flakes, paprika, salt, cumin, white sugar, and brown sugar in a bowl until evenly combined.
To use, rub the mixture on up to 5 pounds of meat and refrigerate from 2 to 12 hours before smoking or grilling.
1 tablespoon ground mustard
1 tablespoon seafood seasoning, such as Old Bay™
1 1/2 teaspoons garlic powder
1 tablespoon ground white pepper
1 tablespoon ground black pepper
1 tablespoon red pepper flakes
2 tablespoons paprika
1 tablespoon kosher salt
1 1/2 teaspoons ground cumin
3 tablespoons white sugar
3 tablespoons brown sugar
Directions
Mix together mustard, seafood seasoning, garlic powder, white pepper, black pepper, red pepper flakes, paprika, salt, cumin, white sugar, and brown sugar in a bowl until evenly combined.
To use, rub the mixture on up to 5 pounds of meat and refrigerate from 2 to 12 hours before smoking or grilling.
Yummy or not :Antojitos Minis recipe.
Ingredients
4 (12 inch) flour tortillas
3 ounces shredded white Cheddar cheese
3 ounces shredded Monterey Jack cheese
3 ounces shredded Cheddar cheese
1 tomato, diced
1 cup chopped red bell pepper
1/8 cup chopped green onions
1/3 cup black beans, drained
2 tablespoons hot salsa
1/8 teaspoon chili powder
Directions
Preheat oven to 425 degrees F (220 degrees C). Lightly grease two 12 cup muffin pans.
Cut each tortilla into 6 smaller round pieces. Insert the pieces into the muffin tin cups. Arrange the white Cheddar cheese, Monterey Jack cheese, Cheddar cheese, tomato, red bell pepper, green onions, black beans, hot salsa and chili powder in the cups as desired.
Bake in the preheated oven 5 minutes, or until the cheeses are lightly browned and bubbly.
4 (12 inch) flour tortillas
3 ounces shredded white Cheddar cheese
3 ounces shredded Monterey Jack cheese
3 ounces shredded Cheddar cheese
1 tomato, diced
1 cup chopped red bell pepper
1/8 cup chopped green onions
1/3 cup black beans, drained
2 tablespoons hot salsa
1/8 teaspoon chili powder
Directions
Preheat oven to 425 degrees F (220 degrees C). Lightly grease two 12 cup muffin pans.
Cut each tortilla into 6 smaller round pieces. Insert the pieces into the muffin tin cups. Arrange the white Cheddar cheese, Monterey Jack cheese, Cheddar cheese, tomato, red bell pepper, green onions, black beans, hot salsa and chili powder in the cups as desired.
Bake in the preheated oven 5 minutes, or until the cheeses are lightly browned and bubbly.
Yummy or not :Alaskan BBQ Salmon recipe.
Ingredients
1 cup brown sugar
1/2 cup honey
1 dash liquid smoke flavoring
1/2 cup apple cider vinegar
1 (4 pound) whole salmon fillet
Directions
Preheat grill for high heat.
In a small bowl, mix together brown sugar, honey, liquid smoke, and vinegar.
Brush one side of the salmon with the basting sauce. Place the salmon on the grill, basted side down. After about 7 minutes, generously baste the top, and turn over. Cook for about 8 more minutes, then brush on more basting sauce, turn, and cook for 2 minutes. Take care not to overcook the salmon as it will loose its juices and flavor if cooked too long.
1 cup brown sugar
1/2 cup honey
1 dash liquid smoke flavoring
1/2 cup apple cider vinegar
1 (4 pound) whole salmon fillet
Directions
Preheat grill for high heat.
In a small bowl, mix together brown sugar, honey, liquid smoke, and vinegar.
Brush one side of the salmon with the basting sauce. Place the salmon on the grill, basted side down. After about 7 minutes, generously baste the top, and turn over. Cook for about 8 more minutes, then brush on more basting sauce, turn, and cook for 2 minutes. Take care not to overcook the salmon as it will loose its juices and flavor if cooked too long.
Yummy or not :Asparagus Salad recipe.
Ingredients
3/4 cup white sugar
1/2 cup white wine vinegar
1 cup water
1/2 teaspoon salt
2 (.25 ounce) envelopes unflavored gelatin
1 tablespoon lemon juice
2 teaspoons grated onion
1 cup chopped celery
1/2 cup chopped pecans
1/2 (4 ounce) jar pimentos
1 (10 ounce) can canned asparagus, drained
Directions
In a saucepan, combine the sugar, white vinegar and 1 cup water. Bring to boil and stir until dissolved.
In a small bowl, whisk together the salt, gelatin and 1/2 cup water. Add to saucepan, stir and cool.
Once mixture is cool, add lemon juice, onion, celery, pecans, pimentos and asparagus. Mix well and place into favorite mold. Refrigerate until ready to serve.
3/4 cup white sugar
1/2 cup white wine vinegar
1 cup water
1/2 teaspoon salt
2 (.25 ounce) envelopes unflavored gelatin
1 tablespoon lemon juice
2 teaspoons grated onion
1 cup chopped celery
1/2 cup chopped pecans
1/2 (4 ounce) jar pimentos
1 (10 ounce) can canned asparagus, drained
Directions
In a saucepan, combine the sugar, white vinegar and 1 cup water. Bring to boil and stir until dissolved.
In a small bowl, whisk together the salt, gelatin and 1/2 cup water. Add to saucepan, stir and cool.
Once mixture is cool, add lemon juice, onion, celery, pecans, pimentos and asparagus. Mix well and place into favorite mold. Refrigerate until ready to serve.
Yummy or not :Brunch Pockets recipe.
Ingredients
1 (15 ounce) package refrigerated pie crust
2 fresh pineapple, cut into pieces
4 thin slices deli ham
4 thin slices deli-style turkey
4 slices Swiss cheese
1 egg, beaten
Directions
Cut each pastry sheet into four wedges. Pat pineapple slices dry with paper towels. Top four pastry wedges with one slice each of ham, turkey, cheese and pineapple, folding meat and cheese to fit if necessary. Top each with a pastry wedge; seal and crimp edges with a fork. Cut slits in pastry.
Place on an ungreased baking sheet. Brush lightly with egg. Bake at 350 degrees F for 25-30 minutes or until golden brown. Serve warm.
1 (15 ounce) package refrigerated pie crust
2 fresh pineapple, cut into pieces
4 thin slices deli ham
4 thin slices deli-style turkey
4 slices Swiss cheese
1 egg, beaten
Directions
Cut each pastry sheet into four wedges. Pat pineapple slices dry with paper towels. Top four pastry wedges with one slice each of ham, turkey, cheese and pineapple, folding meat and cheese to fit if necessary. Top each with a pastry wedge; seal and crimp edges with a fork. Cut slits in pastry.
Place on an ungreased baking sheet. Brush lightly with egg. Bake at 350 degrees F for 25-30 minutes or until golden brown. Serve warm.
Yummy or not :Beans, Beans, and Beans recipe.
Ingredients
3/4 pound bacon
1 pound ground beef
2 large onions, chopped
1 (18 ounce) bottle honey barbecue sauce
4 (15 ounce) cans pork and beans
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can lima beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1/2 cup packed brown sugar
3 tablespoons cider vinegar
1 tablespoon liquid smoke flavoring (optional)
1 teaspoon salt
1/2 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Let cool, and crumble.
Place the ground beef and onions into a large skillet over medium heat, and cook and stir until the meat is no longer pink, breaking the meat apart as it cooks, about 10 minutes. Drain excess grease. Transfer the beef and onion mixture into a large Dutch oven. Stir in the crumbled bacon, honey barbecue sauce, pork and beans, kidney beans, lima beans, black beans, brown sugar, cider vinegar, liquid smoke, salt, and pepper.
Cover, and bake in the preheated oven until bubbling, about 1 hour.
3/4 pound bacon
1 pound ground beef
2 large onions, chopped
1 (18 ounce) bottle honey barbecue sauce
4 (15 ounce) cans pork and beans
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can lima beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1/2 cup packed brown sugar
3 tablespoons cider vinegar
1 tablespoon liquid smoke flavoring (optional)
1 teaspoon salt
1/2 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Let cool, and crumble.
Place the ground beef and onions into a large skillet over medium heat, and cook and stir until the meat is no longer pink, breaking the meat apart as it cooks, about 10 minutes. Drain excess grease. Transfer the beef and onion mixture into a large Dutch oven. Stir in the crumbled bacon, honey barbecue sauce, pork and beans, kidney beans, lima beans, black beans, brown sugar, cider vinegar, liquid smoke, salt, and pepper.
Cover, and bake in the preheated oven until bubbling, about 1 hour.
Yummy or not :Brown Sugar Candy recipe.
Ingredients
1 pound brown sugar
3/4 cup evaporated milk
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
Directions
Butter a 8 or 9 inch square baking dish.
In a large heavy saucepan, stir together the brown sugar and evaporated milk. Bring to a boil over medium-high heat. Cook until the temperature reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Remove from the heat and stir in the butter, vanilla and walnuts. Continue to beat with a sturdy spoon until the mixture looses its gloss. Pour into the prepared pan. Score into squares with a knife then set aside until firm, about 5 minutes. Cut into squares and serve or store in an airtight container in the refrigerator.
1 pound brown sugar
3/4 cup evaporated milk
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
Directions
Butter a 8 or 9 inch square baking dish.
In a large heavy saucepan, stir together the brown sugar and evaporated milk. Bring to a boil over medium-high heat. Cook until the temperature reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Remove from the heat and stir in the butter, vanilla and walnuts. Continue to beat with a sturdy spoon until the mixture looses its gloss. Pour into the prepared pan. Score into squares with a knife then set aside until firm, about 5 minutes. Cut into squares and serve or store in an airtight container in the refrigerator.
Yummy or not :Amazing Corn Cake recipe.
Ingredients
1 (14.75 ounce) can cream-style corn
1/2 cup packed brown sugar
3/4 cup white sugar
1 cup vegetable oil
1 tablespoon baking powder
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup raisins
1/2 cup chopped walnuts
Directions
Stir together flour, baking powder, baking soda, cinnamon, and salt.
In a mixing bowl, combine corn and sugars. Beat in eggs and oil till well blended. Mix flour mixture into batter. Stir in raisins and nuts. Pour batter into greased 9 x 13 inch pan.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or till cake tests done. Cool.
1 (14.75 ounce) can cream-style corn
1/2 cup packed brown sugar
3/4 cup white sugar
1 cup vegetable oil
1 tablespoon baking powder
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup raisins
1/2 cup chopped walnuts
Directions
Stir together flour, baking powder, baking soda, cinnamon, and salt.
In a mixing bowl, combine corn and sugars. Beat in eggs and oil till well blended. Mix flour mixture into batter. Stir in raisins and nuts. Pour batter into greased 9 x 13 inch pan.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or till cake tests done. Cool.
Yummy or not :Brown Rim Cookies recipe.
Ingredients
2 cups butter flavored shortening
1 1/3 cups white sugar
2 teaspoons vanilla extract
5 cups all-purpose flour
2 teaspoons salt
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour and salt; stir into the creamed mixture until well blended. Drop by heaping spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. When cookies have cooled, turn them over and look at the bottom to see the "brown rim".
2 cups butter flavored shortening
1 1/3 cups white sugar
2 teaspoons vanilla extract
5 cups all-purpose flour
2 teaspoons salt
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour and salt; stir into the creamed mixture until well blended. Drop by heaping spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. When cookies have cooled, turn them over and look at the bottom to see the "brown rim".
Yummy or not :Apple-Onion Pork Chops recipe.
Ingredients
4 (4 ounce) lean boneless pork loin chops
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive or canola oil, divided
2 cups sliced red onion (1/2 inch slices)
1 large tart apple - peeled and chopped
3 tablespoons red wine vinegar or cider vinegar
1/3 cup reduced sodium chicken broth
Directions
Sprinkle both sides of pork chops with salt and pepper. In a large nonstick skillet, brown chops in 1 tablespoon oil on both sides over medium-high heat. Remove and keep warm. In the same skillet, cook onions and apple in remaining oil over low heat until golden brown, about 30 minutes.
Return pork chops to the pan. Add vinegar; cook for 2 minutes. Stir in the broth. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until meat is tender.
4 (4 ounce) lean boneless pork loin chops
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive or canola oil, divided
2 cups sliced red onion (1/2 inch slices)
1 large tart apple - peeled and chopped
3 tablespoons red wine vinegar or cider vinegar
1/3 cup reduced sodium chicken broth
Directions
Sprinkle both sides of pork chops with salt and pepper. In a large nonstick skillet, brown chops in 1 tablespoon oil on both sides over medium-high heat. Remove and keep warm. In the same skillet, cook onions and apple in remaining oil over low heat until golden brown, about 30 minutes.
Return pork chops to the pan. Add vinegar; cook for 2 minutes. Stir in the broth. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until meat is tender.
Yummy or not :Artichoke Melts recipe.
Ingredients
1 (14 ounce) can water packed artichoke hearts, drained and chopped
1 1/2 cups shredded Cheddar cheese
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
6 slices rye or pumpernickel bread
3 hard-cooked eggs, sliced
Directions
In a bowl, combine the artichokes, cheese, mayonnaise, mustard and thyme; set aside. Place bread on a baking sheet; broil 4 in. from the heat until toasted. Turn over. Place egg slices on untoasted side of bread; spread with artichoke mixture. Broil for 3-5 minutes or until cheese is melted and top is golden brown.
1 (14 ounce) can water packed artichoke hearts, drained and chopped
1 1/2 cups shredded Cheddar cheese
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
6 slices rye or pumpernickel bread
3 hard-cooked eggs, sliced
Directions
In a bowl, combine the artichokes, cheese, mayonnaise, mustard and thyme; set aside. Place bread on a baking sheet; broil 4 in. from the heat until toasted. Turn over. Place egg slices on untoasted side of bread; spread with artichoke mixture. Broil for 3-5 minutes or until cheese is melted and top is golden brown.
Yummy or not :Beefy Spanish Rice recipe.
Ingredients
2 tablespoons vegetable oil
1 cup uncooked converted white rice
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 pound ground beef
1 cup canned corn
1 (6 ounce) can tomato sauce
1/2 cup ketchup
1 cup water
salt and pepper to taste
garlic powder to taste
Directions
In a large saucepan over medium heat, heat the oil. Add the rice, onion and bell pepper and saute for 5 minutes, or until onions are tender. Add the ground beef and saute until browned. Drain excess oil and fat.
Add the corn, tomato sauce, ketchup and water. Reduce heat to low, cover and simmer for 20 minutes or until rice is cooked, stirring occasionally. Season with salt, pepper and garlic powder to taste.
2 tablespoons vegetable oil
1 cup uncooked converted white rice
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 pound ground beef
1 cup canned corn
1 (6 ounce) can tomato sauce
1/2 cup ketchup
1 cup water
salt and pepper to taste
garlic powder to taste
Directions
In a large saucepan over medium heat, heat the oil. Add the rice, onion and bell pepper and saute for 5 minutes, or until onions are tender. Add the ground beef and saute until browned. Drain excess oil and fat.
Add the corn, tomato sauce, ketchup and water. Reduce heat to low, cover and simmer for 20 minutes or until rice is cooked, stirring occasionally. Season with salt, pepper and garlic powder to taste.
Yummy or not :Boudreaux's Zydeco Stomp Gumbo recipe.
Ingredients
1 tablespoon olive oil
1 cup skinless, boneless chicken breast halves - chopped
1/2 pound pork sausage links, thinly sliced
1 cup olive oil
1 cup all-purpose flour
2 tablespoons minced garlic
3 quarts chicken broth
1 (12 fluid ounce) can or bottle beer
6 stalks celery, diced
4 roma (plum) tomatoes, diced
1 sweet onion, sliced
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
2 tablespoons chopped fresh red chile peppers
1 bunch fresh parsley, chopped
1/4 cup Cajun seasoning
1 pound shrimp, peeled and deveined
Directions
Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.
1 tablespoon olive oil
1 cup skinless, boneless chicken breast halves - chopped
1/2 pound pork sausage links, thinly sliced
1 cup olive oil
1 cup all-purpose flour
2 tablespoons minced garlic
3 quarts chicken broth
1 (12 fluid ounce) can or bottle beer
6 stalks celery, diced
4 roma (plum) tomatoes, diced
1 sweet onion, sliced
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
2 tablespoons chopped fresh red chile peppers
1 bunch fresh parsley, chopped
1/4 cup Cajun seasoning
1 pound shrimp, peeled and deveined
Directions
Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.
Yummy or not :Blue Ribbon White Bread recipe.
Ingredients
1 (.25 ounce) package active dry yeast
1 teaspoon sugar
1/2 cup warm water (110 degrees F/45 degrees C)
1 (12 fluid ounce) can evaporated milk
1/4 cup warm water
1/4 cup shortening, melted
1/4 cup honey
2 teaspoons salt
6 cups bread flour
2 tablespoons butter, melted
Directions
In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.
Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.
1 (.25 ounce) package active dry yeast
1 teaspoon sugar
1/2 cup warm water (110 degrees F/45 degrees C)
1 (12 fluid ounce) can evaporated milk
1/4 cup warm water
1/4 cup shortening, melted
1/4 cup honey
2 teaspoons salt
6 cups bread flour
2 tablespoons butter, melted
Directions
In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.
Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.
Yummy or not :Bread Pudding Apple Pie recipe.
Ingredients
1 cup applesauce
1/2 cup vanilla fat-free yogurt
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup rolled oats
1 teaspoon ground cinnamon
3 cups bread cubes
2 apples - peeled, cored and chopped
1/4 cup brown sugar
1/4 cup all-purpose flour
2 tablespoons butter
1 (9 inch) unbaked 9 inch pie crust
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl stir together eggs, applesauce, yogurt, white sugar, 1/2 cup brown sugar, oats, and cinnamon. Stir in bread and apples. Pour into pie crust.
In another bowl stir 1/4 cup brown sugar 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 white sugar
1/2 cup brown sugar
1/2 cup rolled oats
1 teaspoon ground cinnamon
3 cups bread cubes
2 apples - peeled, cored and chopped
1/4 cup brown sugar
1/4 cup all-purpose flour
2 tablespoons butter
1 (9 inch) unbaked 9 inch pie crust
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl stir together eggs, applesauce, yogurt, white sugar, 1/2 cup brown sugar, oats, and cinnamon. Stir in bread and apples. Pour into pie crust.
In another bowl stir 1/4 cup brown sugar 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 :Asparagus Wrapped in Crisp Prosciutto recipe.
Ingredients
1 tablespoon olive oil
16 spears fresh asparagus, trimmed
16 slices prosciutto
Directions
Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.
1 tablespoon olive oil
16 spears fresh asparagus, trimmed
16 slices prosciutto
Directions
Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.
Yummy or not :Absolute Best Pancake Syrup recipe.
Ingredients
1/2 cup butter
1 cup sugar
1 cup buttermilk
1 tablespoon vanilla extract
1 tablespoon corn syrup
1/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
Directions
Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnamon to a simmer in a large saucepan over medium-high heat. Once simmering, whisk in baking soda, and cook for 10 seconds before removing from heat. Serve warm.
1/2 cup butter
1 cup sugar
1 cup buttermilk
1 tablespoon vanilla extract
1 tablespoon corn syrup
1/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
Directions
Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnamon to a simmer in a large saucepan over medium-high heat. Once simmering, whisk in baking soda, and cook for 10 seconds before removing from heat. Serve warm.
Yummy or not :BBQ Sauerkraut Casserole recipe.
Ingredients
1 1/2 pounds ground beef
1 small onion, chopped
1 (27 ounce) can sauerkraut, drained
2 cups tomato juice
1 cup brown sugar
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat, and stir in the ground beef and onion. Cook until the beef is crumbly, evenly browned, and no longer pink. Drain, and discard any excess grease.
Pour the beef mixture into a 3-quart casserole dish. Layer the sauerkraut over the ground beef, pour the tomato juice over the sauerkraut, then sprinkle with brown sugar. Bake in the preheated oven until the sauce is bubbly, about 60 minutes.
1 1/2 pounds ground beef
1 small onion, chopped
1 (27 ounce) can sauerkraut, drained
2 cups tomato juice
1 cup brown sugar
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat, and stir in the ground beef and onion. Cook until the beef is crumbly, evenly browned, and no longer pink. Drain, and discard any excess grease.
Pour the beef mixture into a 3-quart casserole dish. Layer the sauerkraut over the ground beef, pour the tomato juice over the sauerkraut, then sprinkle with brown sugar. Bake in the preheated oven until the sauce is bubbly, about 60 minutes.
Yummy or not :Apple Chicken Stir Fry recipe.
Ingredients
1 pound cubed boneless, skinless chicken breast
1/2 cup onion, vertically sliced
1 3/4 cups carrots, thinly sliced
1 1/2 teaspoons vegetable oil
1 teaspoon dried basil, crushed
1 cup fresh or frozen Chinese pea pods
1 tablespoon water
1 medium baking apple, cored and thinly sliced
1 tablespoon oil
2 cups cooked brown rice
Directions
Stir-fry cubed chicken breast in 1 tablespoon vegetable oil in nonstick skillet until lightly browned and cooked. Remove from skillet.
Stir-fry onion, carrots and basil in oil in same skillet until carrots are tender. Stir in pea pods and water. Stir-fry 2 minutes.
Remove from heat and stir in apple. Add to chicken.
Serve hot over cooked rice.
1 pound cubed boneless, skinless chicken breast
1/2 cup onion, vertically sliced
1 3/4 cups carrots, thinly sliced
1 1/2 teaspoons vegetable oil
1 teaspoon dried basil, crushed
1 cup fresh or frozen Chinese pea pods
1 tablespoon water
1 medium baking apple, cored and thinly sliced
1 tablespoon oil
2 cups cooked brown rice
Directions
Stir-fry cubed chicken breast in 1 tablespoon vegetable oil in nonstick skillet until lightly browned and cooked. Remove from skillet.
Stir-fry onion, carrots and basil in oil in same skillet until carrots are tender. Stir in pea pods and water. Stir-fry 2 minutes.
Remove from heat and stir in apple. Add to chicken.
Serve hot over cooked rice.
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