Ingredients
4 (6 ounce) fillets boneless, skinless rainbow trout
2 teaspoons soy sauce
salt and pepper to taste
1 teaspoon white sugar
1 teaspoon olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
4 green onions, chopped
Directions
Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.
Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.
6/08/2011
Yummy or not :Berries and Cream recipe.
Ingredients
1 1/2 cups sliced fresh strawberries
1 1/2 cups fresh blueberries
1 cup part-skim ricotta cheese
1 tablespoon nonfat evaporated milk
1 tablespoon white sugar
1 1/2 tablespoons Marsala wine
1 1/2 tablespoons chopped toasted hazelnuts
Directions
Layer the strawberries and blueberries in 6 individual serving dishes.
Using an electric beater, whip together the ricotta cheese, milk, sugar and wine. Spoon a portion of the cream over each fruit serving, top with toasted hazelnuts, and serve.
1 1/2 cups sliced fresh strawberries
1 1/2 cups fresh blueberries
1 cup part-skim ricotta cheese
1 tablespoon nonfat evaporated milk
1 tablespoon white sugar
1 1/2 tablespoons Marsala wine
1 1/2 tablespoons chopped toasted hazelnuts
Directions
Layer the strawberries and blueberries in 6 individual serving dishes.
Using an electric beater, whip together the ricotta cheese, milk, sugar and wine. Spoon a portion of the cream over each fruit serving, top with toasted hazelnuts, and serve.
Yummy or not :Brownie Oat Cookies recipe.
Ingredients
2/3 cup all-purpose flour
2/3 cup white sugar
1 cup quick cooking oats
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2 egg whites
1/3 cup light corn syrup
1 teaspoon vanilla extract
Directions
Spray cookie sheet with non-stick spray. Preheat oven to 350 degrees F (175 degrees C).
In a bowl, mix the flour, sugar, oats, cocoa powder, baking powder, and salt. Mix in the egg whites, syrup, and vanilla. Drop by spoonfuls on the prepared cookie sheet.
Bake 10 minutes in the preheated oven.
2/3 cup all-purpose flour
2/3 cup white sugar
1 cup quick cooking oats
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2 egg whites
1/3 cup light corn syrup
1 teaspoon vanilla extract
Directions
Spray cookie sheet with non-stick spray. Preheat oven to 350 degrees F (175 degrees C).
In a bowl, mix the flour, sugar, oats, cocoa powder, baking powder, and salt. Mix in the egg whites, syrup, and vanilla. Drop by spoonfuls on the prepared cookie sheet.
Bake 10 minutes in the preheated oven.
Yummy or not :Banana Split Cake VI recipe.
Ingredients
2 cups cornflakes cereal crumbs
1/2 cup margarine, softened
1 tablespoon vanilla extract
1 cup margarine
2 cups confectioners' sugar
2 (15 ounce) cans crushed pineapple, drained
1 (16 ounce) container frozen whipped topping, thawed
chopped walnuts
Directions
Combine 1/2 cup margarine with cornflake crumbs, then press into the bottom of a 13x9 inch pan. Chill in the refrigerator for 30 minutes.
Mix together eggs, vanilla extract, 1 cup margarine and confectioners' sugar until smooth. Pour mixture over the chilled cornflake crust. Slice bananas lengthwise and place over the egg mixture. Spoon pineapple over the bananas, then spread whipped topping over the top to cover. Sprinkle with chopped nuts. Refrigerate overnight before serving.
2 cups cornflakes cereal crumbs
1/2 cup margarine, softened
1 tablespoon vanilla extract
1 cup margarine
2 cups confectioners' sugar
2 (15 ounce) cans crushed pineapple, drained
1 (16 ounce) container frozen whipped topping, thawed
chopped walnuts
Directions
Combine 1/2 cup margarine with cornflake crumbs, then press into the bottom of a 13x9 inch pan. Chill in the refrigerator for 30 minutes.
Mix together eggs, vanilla extract, 1 cup margarine and confectioners' sugar until smooth. Pour mixture over the chilled cornflake crust. Slice bananas lengthwise and place over the egg mixture. Spoon pineapple over the bananas, then spread whipped topping over the top to cover. Sprinkle with chopped nuts. Refrigerate overnight before serving.
Yummy or not :Best Ever Meatloaf with Brown Gravy recipe.
Ingredients
1 1/2 pounds ground beef
3/4 cup fresh bread crumbs
1/2 cup chili sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup fresh sliced mushrooms
2 tablespoons minced onion
1 tablespoon butter
1 cup beef broth
2 tablespoons water
1 tablespoon cornstarch
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper; mix well. Shape into an 8x4 inch loaf pan.
Place loaf pan on a rack in an oven-roasting pan. Bake for 1 hour, or until done. Cook until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving.
While the meatloaf is resting, prepare the gravy. In a medium saucepan, melt butter or margarine over medium heat. Add mushrooms and onions; cook and stir until tender. Add beef broth; simmer for 5 minutes, stirring occasionally. Combine water and cornstarch in a small cup; stir into broth. Cook and stir for 1 minute, or until thickened.
1 1/2 pounds ground beef
3/4 cup fresh bread crumbs
1/2 cup chili sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup fresh sliced mushrooms
2 tablespoons minced onion
1 tablespoon butter
1 cup beef broth
2 tablespoons water
1 tablespoon cornstarch
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper; mix well. Shape into an 8x4 inch loaf pan.
Place loaf pan on a rack in an oven-roasting pan. Bake for 1 hour, or until done. Cook until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving.
While the meatloaf is resting, prepare the gravy. In a medium saucepan, melt butter or margarine over medium heat. Add mushrooms and onions; cook and stir until tender. Add beef broth; simmer for 5 minutes, stirring occasionally. Combine water and cornstarch in a small cup; stir into broth. Cook and stir for 1 minute, or until thickened.
Yummy or not :Blueberry Corn Muffins recipe.
Ingredients
1/4 cup butter or stick margarine, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 cup all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup 2% milk
1 cup fresh or frozen blueberries*
Directions
In a mixing bowl, cream butter and sugars. Add egg; mix well. Combine the flour, cornmeal, baking powder, salt and nutmeg; add to creamed mixture alternately with milk just until moistened. Fold in blueberries. Coat muffin cups with nonstick cooking spray and use paper liners; fill two-thirds full with batter. Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
1/4 cup butter or stick margarine, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 cup all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup 2% milk
1 cup fresh or frozen blueberries*
Directions
In a mixing bowl, cream butter and sugars. Add egg; mix well. Combine the flour, cornmeal, baking powder, salt and nutmeg; add to creamed mixture alternately with milk just until moistened. Fold in blueberries. Coat muffin cups with nonstick cooking spray and use paper liners; fill two-thirds full with batter. Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Yummy or not :Blue Moon Salad recipe.
Ingredients
2 cups coarsely chopped cabbage
1/2 cup thinly sliced radishes
1 cup Red Delicious apples - peeled, cored and chopped
4 ounces blue cheese, crumbled
1 tablespoon olive oil
1/4 cup white wine vinegar
Directions
In a large serving bowl, combine the cabbage, radishes, and apple. Pour in the olive oil, and toss to coat. Add blue cheese, then mix in the vinegar. Chill until serving.
2 cups coarsely chopped cabbage
1/2 cup thinly sliced radishes
1 cup Red Delicious apples - peeled, cored and chopped
4 ounces blue cheese, crumbled
1 tablespoon olive oil
1/4 cup white wine vinegar
Directions
In a large serving bowl, combine the cabbage, radishes, and apple. Pour in the olive oil, and toss to coat. Add blue cheese, then mix in the vinegar. Chill until serving.
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 :Broccoli Tuna Roll-ups recipe.
Ingredients
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (12 ounce) can tuna, drained and flaked
2 1/2 cups broccoli florets, cooked
1 cup shredded Cheddar cheese, divided
1 (2.8 ounce) can French-fried onions, divided
6 (6 inch) flour tortillas
1/2 cup chopped tomatoes
Directions
In a small bowl, combine soup and milk; set aside. In a medium bowl, combine tuna, broccoli, 1/2 cup cheddar cheese half of the onions and 3/4 cup of the soup mixture; mix well. Divide mixture among tortillas and roll up.
Place, seam side down, in a greased 12-in. x 8-in. x 2-in. baking dish. Pour remaining soup mixture over tortillas. Sprinkle with tomatoes if desired. Cover and bake at 350 degrees F for 35 minutes. Uncover; sprinkle with remaining cheese and onions. Return to the oven for 5 minutes.
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (12 ounce) can tuna, drained and flaked
2 1/2 cups broccoli florets, cooked
1 cup shredded Cheddar cheese, divided
1 (2.8 ounce) can French-fried onions, divided
6 (6 inch) flour tortillas
1/2 cup chopped tomatoes
Directions
In a small bowl, combine soup and milk; set aside. In a medium bowl, combine tuna, broccoli, 1/2 cup cheddar cheese half of the onions and 3/4 cup of the soup mixture; mix well. Divide mixture among tortillas and roll up.
Place, seam side down, in a greased 12-in. x 8-in. x 2-in. baking dish. Pour remaining soup mixture over tortillas. Sprinkle with tomatoes if desired. Cover and bake at 350 degrees F for 35 minutes. Uncover; sprinkle with remaining cheese and onions. Return to the oven for 5 minutes.
Yummy or not :Brownstone Front Chocolate Cake recipe.
Ingredients
2 1/4 cups white sugar
1 cup shortening
2 teaspoons baking soda
2 1/2 cups cake flour
1 cup buttermilk
4 teaspoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 pinch salt
2 cups white sugar
1 cup heavy whipping cream
1/2 cup butter
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans.
Separate the eggs. Set the egg yolks aside and beat the egg whites until stiff peaks form.
Cream 2 1/'4 cups sugar, vanilla, and shortening. Add the egg yolks and beat till smooth.
Sift together the cocoa, cake flour, baking soda, and salt. Then add dry ingredients alternately with buttermilk to creamy mixture. Lastly, fold in beaten egg whites.
Pour into 3 greased and floured cake pans. Bake 20-25 minutes in 325 degree F (165 degrees C) oven, or until done.
To Make Icing: Cook 2 cups white sugar, 1 cup cream and 1/2 cup butter or margarine over low flame until mixture forms a soft ball in water. Remove from heat, beat about 5 or 6 strokes to make mixture smooth. Cool, spread between and on layers while lukewarm. This hardens when cold.
2 1/4 cups white sugar
1 cup shortening
2 teaspoons baking soda
2 1/2 cups cake flour
1 cup buttermilk
4 teaspoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 pinch salt
2 cups white sugar
1 cup heavy whipping cream
1/2 cup butter
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans.
Separate the eggs. Set the egg yolks aside and beat the egg whites until stiff peaks form.
Cream 2 1/'4 cups sugar, vanilla, and shortening. Add the egg yolks and beat till smooth.
Sift together the cocoa, cake flour, baking soda, and salt. Then add dry ingredients alternately with buttermilk to creamy mixture. Lastly, fold in beaten egg whites.
Pour into 3 greased and floured cake pans. Bake 20-25 minutes in 325 degree F (165 degrees C) oven, or until done.
To Make Icing: Cook 2 cups white sugar, 1 cup cream and 1/2 cup butter or margarine over low flame until mixture forms a soft ball in water. Remove from heat, beat about 5 or 6 strokes to make mixture smooth. Cool, spread between and on layers while lukewarm. This hardens when cold.
Yummy or not :Banana Toffee Cream recipe.
Ingredients
1/2 cup heavy whipping cream, whipped
1/2 cup English toffee bits or almond brickle chips
1 large ripe banana, sliced
Directions
In a bowl, combine the cream, toffee bits and banana. Spoon into parfait glasses or dishes. Cover and refrigerate until serving.
1/2 cup heavy whipping cream, whipped
1/2 cup English toffee bits or almond brickle chips
1 large ripe banana, sliced
Directions
In a bowl, combine the cream, toffee bits and banana. Spoon into parfait glasses or dishes. Cover and refrigerate until serving.
Yummy or not :al fresco Roasted Pepper and Asiago Chicken Sausage Frittata recipe.
Ingredients
1 (12 ounce) package al fresco� Roasted Pepper & Asiago Chicken Sausage, thinly sliced
1 tablespoon extra-virgin olive oil
3 ounces canned or jarred roasted red peppers, chopped
1 clove garlic, finely minced
4 large eggs
2 tablespoons fresh Italian flat parsley, chopped
1/2 teaspoon black pepper
1/2 cup low-sodium Parmesan cheese, grated
1 teaspoon Tabasco sauce
Directions
Preheat oven to 400 degrees.
Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the sausage and brown slightly. Add the roasted red peppers and garlic, cook for 1 minute. Reduce heat.
In a mixing bowl, whisk eggs. Add parsley, pepper, cheese and Tabasco. Stir. Pour egg mixture over sausage and peppers. Cook on low heat for 7-8 minutes until the bottom is set and the top is a little runny.
Place the skillet in the oven and cook until the eggs are set and golden brown, about 6-7 minutes.
When done, remove and carefully slide Frittata onto a serving platter. Slice and serve.
1 (12 ounce) package al fresco� Roasted Pepper & Asiago Chicken Sausage, thinly sliced
1 tablespoon extra-virgin olive oil
3 ounces canned or jarred roasted red peppers, chopped
1 clove garlic, finely minced
4 large eggs
2 tablespoons fresh Italian flat parsley, chopped
1/2 teaspoon black pepper
1/2 cup low-sodium Parmesan cheese, grated
1 teaspoon Tabasco sauce
Directions
Preheat oven to 400 degrees.
Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the sausage and brown slightly. Add the roasted red peppers and garlic, cook for 1 minute. Reduce heat.
In a mixing bowl, whisk eggs. Add parsley, pepper, cheese and Tabasco. Stir. Pour egg mixture over sausage and peppers. Cook on low heat for 7-8 minutes until the bottom is set and the top is a little runny.
Place the skillet in the oven and cook until the eggs are set and golden brown, about 6-7 minutes.
When done, remove and carefully slide Frittata onto a serving platter. Slice and serve.
Yummy or not :Blueberry Granita recipe.
Ingredients
2 1/2 cups blueberries
1/2 cup white sugar
3/4 cup water
1 tablespoon fresh lemon juice
Directions
Blend the blueberries and sugar in a food processor until smooth; strain through a fine-mesh strainer, pressing with a wooden spoon to separate the blueberry puree from any chunks of skin or seeds.
Stir the strained blueberry puree, water, and lemon juice together in a shallow glass baking dish or tray. Place the dish in the freezer; scrape and stir the blueberry mixture with a fork once an hour until evenly frozen and icy, about 4 hours. Scrape to fluff and lighten the ice crystals; spoon into chilled glasses to serve.
2 1/2 cups blueberries
1/2 cup white sugar
3/4 cup water
1 tablespoon fresh lemon juice
Directions
Blend the blueberries and sugar in a food processor until smooth; strain through a fine-mesh strainer, pressing with a wooden spoon to separate the blueberry puree from any chunks of skin or seeds.
Stir the strained blueberry puree, water, and lemon juice together in a shallow glass baking dish or tray. Place the dish in the freezer; scrape and stir the blueberry mixture with a fork once an hour until evenly frozen and icy, about 4 hours. Scrape to fluff and lighten the ice crystals; spoon into chilled glasses to serve.
Yummy or not :Brown-Eyed Susans II recipe.
Ingredients
1/2 cup butter
1/2 cup margarine
1/4 cup confectioners' sugar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon vanilla extract
1 cup chopped pecans
1 1/2 cups confectioners' sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract
3 tablespoons hot water
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
In a medium bowl, cream the butter, margarine and confectioners' sugar until light and fluffy. Stir in the vanilla. Add the flour and mix until just blended. Do not overmix.
Roll dough into 1 inch balls. Place cookies 2 inches apart into prepared cookie sheets. Make a slight indentation in the center. Bake for 10 to 12 minutes in the preheated oven. Cookies should be lightly browned. Cool slightly and frost the center of each cookie.
To make the icing, combine the confectioners' sugar, cocoa and vanilla in a small bowl. Stir in the hot water 1 tablespoon at a time until desired consistency is reached. Drizzle the icing from the tip of a knife or spoon onto the center of each cookie. Allow the cookies time to set up before serving.
1/2 cup butter
1/2 cup margarine
1/4 cup confectioners' sugar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon vanilla extract
1 cup chopped pecans
1 1/2 cups confectioners' sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract
3 tablespoons hot water
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
In a medium bowl, cream the butter, margarine and confectioners' sugar until light and fluffy. Stir in the vanilla. Add the flour and mix until just blended. Do not overmix.
Roll dough into 1 inch balls. Place cookies 2 inches apart into prepared cookie sheets. Make a slight indentation in the center. Bake for 10 to 12 minutes in the preheated oven. Cookies should be lightly browned. Cool slightly and frost the center of each cookie.
To make the icing, combine the confectioners' sugar, cocoa and vanilla in a small bowl. Stir in the hot water 1 tablespoon at a time until desired consistency is reached. Drizzle the icing from the tip of a knife or spoon onto the center of each cookie. Allow the cookies time to set up before serving.
Yummy or not :Almond Chocolate Coconut Cups recipe.
Ingredients
1 (18.25 ounce) package chocolate fudge cake mix
1/2 cup margarine, melted
3/4 cup all-purpose flour
1/2 cup white sugar
1/2 cup evaporated milk
14 large marshmallows
7 ounces flaked coconut
1/4 cup evaporated milk
3/4 cup semisweet chocolate chips
2 tablespoons margarine
1/2 cup sliced almonds
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin tins.
In a bowl, combine cake mix, egg, 1/2 cup melted margarine and flour until well blended. Roll into 1 inch balls and place in prepared mini-muffin pans. Press into bottom and up sides of muffin cups.
Bake in preheated oven 10 minutes, until set.
While cups are baking, combine 1/2 cup sugar and 1/2 cup evaporated milk in microwave-safe bowl. Microwave on high 2 minutes, until mixture comes to a boil. Stir in marshmallows until melted. Stir in coconut until well combined. Spoon into baked shells while mixture is still warm.
In a microwave-safe bowl, combine 1/4 cup evaporated milk, chocolate chips and 2 tablespoons margarine. Microwave on high 1 minute, remove from oven and stir until chocolate is melted and mixture is smooth. Stir in almonds until well coated. Spoon over coconut mixture and spread to cover. Cool completely before removing from pans. Store in refrigerator or freezer.
1 (18.25 ounce) package chocolate fudge cake mix
1/2 cup margarine, melted
3/4 cup all-purpose flour
1/2 cup white sugar
1/2 cup evaporated milk
14 large marshmallows
7 ounces flaked coconut
1/4 cup evaporated milk
3/4 cup semisweet chocolate chips
2 tablespoons margarine
1/2 cup sliced almonds
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin tins.
In a bowl, combine cake mix, egg, 1/2 cup melted margarine and flour until well blended. Roll into 1 inch balls and place in prepared mini-muffin pans. Press into bottom and up sides of muffin cups.
Bake in preheated oven 10 minutes, until set.
While cups are baking, combine 1/2 cup sugar and 1/2 cup evaporated milk in microwave-safe bowl. Microwave on high 2 minutes, until mixture comes to a boil. Stir in marshmallows until melted. Stir in coconut until well combined. Spoon into baked shells while mixture is still warm.
In a microwave-safe bowl, combine 1/4 cup evaporated milk, chocolate chips and 2 tablespoons margarine. Microwave on high 1 minute, remove from oven and stir until chocolate is melted and mixture is smooth. Stir in almonds until well coated. Spoon over coconut mixture and spread to cover. Cool completely before removing from pans. Store in refrigerator or freezer.
Yummy or not :Best Ever Chocolate Chip Cookies II recipe.
Ingredients
1 cup butter, melted
2 cups brown sugar
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups semisweet chocolate chips
Directions
Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
In a medium bowl, stir together the melted butter and brown sugar until smooth. Beat in the eggs one at a time. Combine the flour, baking powder and baking soda, gradually stir into the sugar mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
1 cup butter, melted
2 cups brown sugar
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups semisweet chocolate chips
Directions
Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
In a medium bowl, stir together the melted butter and brown sugar until smooth. Beat in the eggs one at a time. Combine the flour, baking powder and baking soda, gradually stir into the sugar mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Yummy or not :Brown Sugar Pie I recipe.
Ingredients
6 tablespoons all-purpose flour
2 cups packed brown sugar
1 1/2 cups evaporated milk
4 tablespoons butter
1/2 teaspoon salt
1 teaspoon vanilla extract
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.
6 tablespoons all-purpose flour
2 cups packed brown sugar
1 1/2 cups evaporated milk
4 tablespoons butter
1/2 teaspoon salt
1 teaspoon vanilla extract
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.
Yummy or not :Adipoli Parathas recipe.
Ingredients
For the dough:
2 cups whole wheat flour
1/4 cup vegetable oil
2/3 cup water
For the filling:
1/2 cup vegetable oil
1/2 teaspoon mustard seeds
1 green chile pepper, chopped
1 (1 1/2 inch) piece ginger, grated
2 onions, peeled and finely chopped
10 fresh curry leaves
1/2 teaspoon ground turmeric
sea salt to taste
6 ounces uncooked prawns, peeled and deveined
2 eggs, beaten
Directions
To make the dough, place the flour into a mixing bowl. Gradually stir in 1/4 cup vegetable oil and the water to make a soft, pliable dough. Turn the dough out onto a floured work surface and knead until smooth, about 4 minutes. Transfer the dough to an oiled bowl, cover, and set aside for 1 hour.
Heat 1/2 cup of vegetable oil in a frying pan over medium-low heat. Sprinkle in the mustard seeds; when the seeds start to pop, stir in the green chile, ginger, onions, and curry leaves. Cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the turmeric and a pinch of salt and cook for 1 minute more. Mix in the prawns and cook, stirring occasionally, until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Remove from the heat and set aside.
Divide the dough into 8 equal portions. Place one piece in the palm of your hands and roll it into a smooth ball. Lightly dust with flour, then place it on work surface and roll out the dough into a paper-thin round about 8 1/2 inches (22 cm) in diameter. Repeat with the remaining dough.
Heat a cast iron skillet or heavy frying pan over medium heat. Brush the skillet with oil or use cooking spray.
Stir the beaten eggs into the prawn filling mixture. Place a circle of dough into the preheated skillet. Spread 3 tablespoons of filling over the dough. Cook until the bottom of the bread has browned, about 5 minutes. Lower the heat and carefully turn the paratha over with a spatula. Cook for an additional 5 minutes so the prawn mixture is well stuck to the paratha. Flip the paratha over again and transfer it to a cutting board.
Roll the paratha into a cylinder shape to enclose the filling. Repeat with the remaining dough and filling. Cut each stuffed paratha in half to serve.
For the dough:
2 cups whole wheat flour
1/4 cup vegetable oil
2/3 cup water
For the filling:
1/2 cup vegetable oil
1/2 teaspoon mustard seeds
1 green chile pepper, chopped
1 (1 1/2 inch) piece ginger, grated
2 onions, peeled and finely chopped
10 fresh curry leaves
1/2 teaspoon ground turmeric
sea salt to taste
6 ounces uncooked prawns, peeled and deveined
2 eggs, beaten
Directions
To make the dough, place the flour into a mixing bowl. Gradually stir in 1/4 cup vegetable oil and the water to make a soft, pliable dough. Turn the dough out onto a floured work surface and knead until smooth, about 4 minutes. Transfer the dough to an oiled bowl, cover, and set aside for 1 hour.
Heat 1/2 cup of vegetable oil in a frying pan over medium-low heat. Sprinkle in the mustard seeds; when the seeds start to pop, stir in the green chile, ginger, onions, and curry leaves. Cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the turmeric and a pinch of salt and cook for 1 minute more. Mix in the prawns and cook, stirring occasionally, until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Remove from the heat and set aside.
Divide the dough into 8 equal portions. Place one piece in the palm of your hands and roll it into a smooth ball. Lightly dust with flour, then place it on work surface and roll out the dough into a paper-thin round about 8 1/2 inches (22 cm) in diameter. Repeat with the remaining dough.
Heat a cast iron skillet or heavy frying pan over medium heat. Brush the skillet with oil or use cooking spray.
Stir the beaten eggs into the prawn filling mixture. Place a circle of dough into the preheated skillet. Spread 3 tablespoons of filling over the dough. Cook until the bottom of the bread has browned, about 5 minutes. Lower the heat and carefully turn the paratha over with a spatula. Cook for an additional 5 minutes so the prawn mixture is well stuck to the paratha. Flip the paratha over again and transfer it to a cutting board.
Roll the paratha into a cylinder shape to enclose the filling. Repeat with the remaining dough and filling. Cut each stuffed paratha in half to serve.
Yummy or not :Apple Jack Iowa Pork Chops from Des Moines recipe.
Ingredients
1/2 cup all-purpose flour
1/2 teaspoon seasoned salt
4 boneless pork loin chops
1/4 cup butter
1/2 cup chopped green onions
3 Granny Smith apples - peeled, cored and sliced
3 cups sliced fresh mushrooms
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup apple brandy
1 cup heavy cream
Directions
In a medium bowl, mix flour with seasoned salt; coat chops evenly with mixture and shake off excess. Over medium-high heat, melt butter in large skillet. Add chops, and cook about 5 minutes, turning once, or until meat surface is browned. Remove chops from pan and set aside on a separate plate.
Add onions, apples, and mushrooms to skillet, cooking just until soft. Add thyme, salt, pepper, and apple brandy; stir to blend. Return chops to skillet and surround with onion mixture. Over medium heat, simmer uncovered, for about 10 minutes. Mix in cream and simmer until sauce thickens, about 10 minutes longer. Do not let cream boil.
1/2 cup all-purpose flour
1/2 teaspoon seasoned salt
4 boneless pork loin chops
1/4 cup butter
1/2 cup chopped green onions
3 Granny Smith apples - peeled, cored and sliced
3 cups sliced fresh mushrooms
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup apple brandy
1 cup heavy cream
Directions
In a medium bowl, mix flour with seasoned salt; coat chops evenly with mixture and shake off excess. Over medium-high heat, melt butter in large skillet. Add chops, and cook about 5 minutes, turning once, or until meat surface is browned. Remove chops from pan and set aside on a separate plate.
Add onions, apples, and mushrooms to skillet, cooking just until soft. Add thyme, salt, pepper, and apple brandy; stir to blend. Return chops to skillet and surround with onion mixture. Over medium heat, simmer uncovered, for about 10 minutes. Mix in cream and simmer until sauce thickens, about 10 minutes longer. Do not let cream boil.
Yummy or not :Apple Dip with a Twist recipe.
Ingredients
1 1/4 cups fat free ranch dressing
1 1/4 cups grated apple
1 tablespoon prepared horseradish
3/4 teaspoon pumpkin pie spice
2 teaspoons fresh lemon juice
1/4 teaspoon ground black pepper, or to taste
Directions
Mix the fat free ranch dressing, grated apple, horseradish, pumpkin pie spice, lemon juice and pepper in a medium sized serving bowl and chill until serving.
1 1/4 cups fat free ranch dressing
1 1/4 cups grated apple
1 tablespoon prepared horseradish
3/4 teaspoon pumpkin pie spice
2 teaspoons fresh lemon juice
1/4 teaspoon ground black pepper, or to taste
Directions
Mix the fat free ranch dressing, grated apple, horseradish, pumpkin pie spice, lemon juice and pepper in a medium sized serving bowl and chill until serving.
Yummy or not :Brown Sugar Pie I recipe.
Ingredients
6 tablespoons all-purpose flour
2 cups packed brown sugar
1 1/2 cups evaporated milk
4 tablespoons butter
1/2 teaspoon salt
1 teaspoon vanilla extract
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.
6 tablespoons all-purpose flour
2 cups packed brown sugar
1 1/2 cups evaporated milk
4 tablespoons butter
1/2 teaspoon salt
1 teaspoon vanilla extract
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.
Yummy or not :Baked Garlic Chicken recipe.
Ingredients
2 cups sour cream
2 tablespoons lemon juice
4 garlic cloves, minced
4 teaspoons celery salt
4 teaspoons Worcestershire sauce
2 teaspoons paprika
1/2 teaspoon pepper
8 skinless, boneless chicken breast halves
2 cups crushed butter-flavored crackers
1/2 cup butter or margarine, melted
1/4 cup vegetable oil
Directions
In a large shallow glass dish, combine the first seven ingredients. Add chicken; turn to coat. Cover and refrigerate for 3-4 hours. Place cracker crumbs in a shallow bowl; roll chicken in crumbs until coated. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Combine butter and oil; pour over the chicken. Bake, uncovered, at 350 degrees F for 50-60 minutes or until chicken juices run clear.
2 cups sour cream
2 tablespoons lemon juice
4 garlic cloves, minced
4 teaspoons celery salt
4 teaspoons Worcestershire sauce
2 teaspoons paprika
1/2 teaspoon pepper
8 skinless, boneless chicken breast halves
2 cups crushed butter-flavored crackers
1/2 cup butter or margarine, melted
1/4 cup vegetable oil
Directions
In a large shallow glass dish, combine the first seven ingredients. Add chicken; turn to coat. Cover and refrigerate for 3-4 hours. Place cracker crumbs in a shallow bowl; roll chicken in crumbs until coated. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Combine butter and oil; pour over the chicken. Bake, uncovered, at 350 degrees F for 50-60 minutes or until chicken juices run clear.
Yummy or not :Bread Pudding I recipe.
Ingredients
2 egg whites
1 1/2 cups skim milk
2 tablespoons honey
1 teaspoon vanilla extract
6 slices raisin bread, cubed
Directions
Preheat oven to 325 degrees F (165 degrees C). Spray one 9 inch pie dish with non-stick coating.
In a large bowl, beat together the eggs and egg whites until foamy. Mix in the milk, honey and vanilla.
Stir in the bread cubes and pour into pie dish.
Bake for 30 to 35 minutes or until knife inserted in center comes out clean. Serve warm.
2 egg whites
1 1/2 cups skim milk
2 tablespoons honey
1 teaspoon vanilla extract
6 slices raisin bread, cubed
Directions
Preheat oven to 325 degrees F (165 degrees C). Spray one 9 inch pie dish with non-stick coating.
In a large bowl, beat together the eggs and egg whites until foamy. Mix in the milk, honey and vanilla.
Stir in the bread cubes and pour into pie dish.
Bake for 30 to 35 minutes or until knife inserted in center comes out clean. Serve warm.
Yummy or not :Breakfast Pita Pockets recipe.
Ingredients
1 pound bulk pork sausage
5 pita breads, halved
1/4 cup milk
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/4 teaspoon pepper
5 slices Swiss cheese, halved
Directions
In a skillet, cook sausage until no longer pink. Drain and set aside. Place the pita halves in an ungreased 11-in. x 7-in. x 2-in. baking pan. Bake at 300 degrees F for 5 minutes. In a bowl, beat eggs, milk, oregano, salt and pepper. Pour into a lightly greased skillet. Cook and stir gently over medium heat until the eggs are completely set. Stir in sausage. Place a half slice of cheese in each pita half; spoon about 1/3 cup of egg mixture into each. Serve warm.
1 pound bulk pork sausage
5 pita breads, halved
1/4 cup milk
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/4 teaspoon pepper
5 slices Swiss cheese, halved
Directions
In a skillet, cook sausage until no longer pink. Drain and set aside. Place the pita halves in an ungreased 11-in. x 7-in. x 2-in. baking pan. Bake at 300 degrees F for 5 minutes. In a bowl, beat eggs, milk, oregano, salt and pepper. Pour into a lightly greased skillet. Cook and stir gently over medium heat until the eggs are completely set. Stir in sausage. Place a half slice of cheese in each pita half; spoon about 1/3 cup of egg mixture into each. Serve warm.
Yummy or not :Apricot Meringue Pie recipe.
Ingredients
12 ounces dried apricots, chopped
1 1/2 cups water
2 1/2 cups sugar, divided
3 tablespoons cornstarch
1/4 teaspoon salt
4 eggs, separated
2 tablespoons butter or margarine
1/4 teaspoon cream of tartar
1 (9 inch) pastry shell, baked
Directions
In a saucepan, bring apricots and water to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until apricots are softened. In a bowl, combine 2 cups sugar, cornstarch and salt; stir into apricot mixture. Bring to a boil. Reduce heat; cook and stir for 1 minute or until thickened. Remove from the heat; stir a small amount of hot filling into yolks. Return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer or until glossy and clear. Remove from the heat; stir in butter. Keep warm.
In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pour hot filling into crust. Spread meringue evenly over filling, sealing edges to crust.
Bake at 325 degrees F for 25-30 minutes or until golden brown. Cool on a wire rack for 1 hour. Chill for at least 3 hours before serving. Refrigerate leftovers.
12 ounces dried apricots, chopped
1 1/2 cups water
2 1/2 cups sugar, divided
3 tablespoons cornstarch
1/4 teaspoon salt
4 eggs, separated
2 tablespoons butter or margarine
1/4 teaspoon cream of tartar
1 (9 inch) pastry shell, baked
Directions
In a saucepan, bring apricots and water to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until apricots are softened. In a bowl, combine 2 cups sugar, cornstarch and salt; stir into apricot mixture. Bring to a boil. Reduce heat; cook and stir for 1 minute or until thickened. Remove from the heat; stir a small amount of hot filling into yolks. Return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer or until glossy and clear. Remove from the heat; stir in butter. Keep warm.
In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pour hot filling into crust. Spread meringue evenly over filling, sealing edges to crust.
Bake at 325 degrees F for 25-30 minutes or until golden brown. Cool on a wire rack for 1 hour. Chill for at least 3 hours before serving. Refrigerate leftovers.
Yummy or not :Acorn Squash Gnocchi with Parmesan Sage Beurre Blanc recipe.
Ingredients
1 acorn squash, halved and seeded
2 cloves garlic, pressed
1/2 teaspoon salt
1 cup whole wheat flour
1 cup white flour
7 cups water
1 tablespoon salt
1 cube chicken bouillon
1/3 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 cup cold unsalted butter, cut into small cubes
1/2 cup grated Parmesan cheese
Directions
Use a knife to perforate the acorn squash with several slits. Cook in microwave for 10 minutes. Scrape the flesh into a bowl. Stir in the garlic, 1/2 teaspoon salt, egg, and whole wheat flour. Add the white flour in small amounts and mix until you get a sticky dough with a manageable texture. Turn the dough out onto a floured surface and roll into thin ropes. Slice the dough into quarter-sized gnocchi.
Bring the water with 1 tablespoon salt to a boil in a large pot; add the gnocchi to the boiling water one at a time, until they are all floating at the top; remove with a slotted spoon to a large bowl; set aside.
Discard all but 1 1/2 cups of the water from the pot and return to heat; add the bouillon cube, beer, sage, and pepper and bring to a boil; continue to boil until the mixture reduces to about half its original volume, about 15 minutes; reduce heat to medium. Whisk the butter cubes into the mixture, one at a time, until they are all melted into the liquid; immediately return the gnocchi to the mixture, turn off the heat, and stir in the Parmesan cheese. Cover the pot and allow to sit for 10 minutes before serving.
1 acorn squash, halved and seeded
2 cloves garlic, pressed
1/2 teaspoon salt
1 cup whole wheat flour
1 cup white flour
7 cups water
1 tablespoon salt
1 cube chicken bouillon
1/3 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 cup cold unsalted butter, cut into small cubes
1/2 cup grated Parmesan cheese
Directions
Use a knife to perforate the acorn squash with several slits. Cook in microwave for 10 minutes. Scrape the flesh into a bowl. Stir in the garlic, 1/2 teaspoon salt, egg, and whole wheat flour. Add the white flour in small amounts and mix until you get a sticky dough with a manageable texture. Turn the dough out onto a floured surface and roll into thin ropes. Slice the dough into quarter-sized gnocchi.
Bring the water with 1 tablespoon salt to a boil in a large pot; add the gnocchi to the boiling water one at a time, until they are all floating at the top; remove with a slotted spoon to a large bowl; set aside.
Discard all but 1 1/2 cups of the water from the pot and return to heat; add the bouillon cube, beer, sage, and pepper and bring to a boil; continue to boil until the mixture reduces to about half its original volume, about 15 minutes; reduce heat to medium. Whisk the butter cubes into the mixture, one at a time, until they are all melted into the liquid; immediately return the gnocchi to the mixture, turn off the heat, and stir in the Parmesan cheese. Cover the pot and allow to sit for 10 minutes before serving.
Yummy or not :Almond Cream-Puff Ring recipe.
Ingredients
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
1 (3.4 ounce) package instant vanilla pudding mix
1 1/4 cups milk
1 cup heavy cream, whipped
1 teaspoon almond extract
1/2 cup semi-sweet chocolate chips
1 tablespoon butter
1 1/2 teaspoons milk
1 1/2 teaspoons light corn syrup
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease and flour a cookie sheet, or use parchment paper. Using a dinner plate as a guide, trace a circle on the sheet.
In 2 quart saucepan over medium heat, combine water, butter, and salt. Bring to a boil. With a wooden spoon, vigorously stir in flour all at once, until mixture forms a ball, and leaves the sides of the pan. Remove from heat, and beat in the eggs one at a time, until mixture is smooth. Drop batter into 10 mounds inside the circle traced on the cookie sheet, to form a ring.
Bake in preheated oven for 40 minutes, or until golden brown. Turn off oven, leaving ring in for another 15 minutes. Remove from oven, and cool on wire rack. When cool, slice in half horizontally, and place bottom ring on serving plate. Spoon Almond Cream Filling on bottom ring, then replace top ring. Chill in refrigerator.
To make Almond Cream Filling: Prepare pudding according to instructions on package, but use only 1 1/4 cups milk. Fold in whipped cream, and 1 teaspoon almond extract.
To make Chocolate Glaze: In a double boiler over hot (not boiling) water, combine chocolate chips, 1 tablespoon butter, 1 1/2 teaspoons milk, and 1 1/2 teaspoons corn syrup. Heat until melted and smooth, stirring occasionally. Spoon over the top of chilled ring.
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
1 (3.4 ounce) package instant vanilla pudding mix
1 1/4 cups milk
1 cup heavy cream, whipped
1 teaspoon almond extract
1/2 cup semi-sweet chocolate chips
1 tablespoon butter
1 1/2 teaspoons milk
1 1/2 teaspoons light corn syrup
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease and flour a cookie sheet, or use parchment paper. Using a dinner plate as a guide, trace a circle on the sheet.
In 2 quart saucepan over medium heat, combine water, butter, and salt. Bring to a boil. With a wooden spoon, vigorously stir in flour all at once, until mixture forms a ball, and leaves the sides of the pan. Remove from heat, and beat in the eggs one at a time, until mixture is smooth. Drop batter into 10 mounds inside the circle traced on the cookie sheet, to form a ring.
Bake in preheated oven for 40 minutes, or until golden brown. Turn off oven, leaving ring in for another 15 minutes. Remove from oven, and cool on wire rack. When cool, slice in half horizontally, and place bottom ring on serving plate. Spoon Almond Cream Filling on bottom ring, then replace top ring. Chill in refrigerator.
To make Almond Cream Filling: Prepare pudding according to instructions on package, but use only 1 1/4 cups milk. Fold in whipped cream, and 1 teaspoon almond extract.
To make Chocolate Glaze: In a double boiler over hot (not boiling) water, combine chocolate chips, 1 tablespoon butter, 1 1/2 teaspoons milk, and 1 1/2 teaspoons corn syrup. Heat until melted and smooth, stirring occasionally. Spoon over the top of chilled ring.
Yummy or not :Beef Heart Stew recipe.
Ingredients
1 medium beef heart, rinsed and cubed
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 large onion, peeled and sliced
1 cup water
2 teaspoons salt
1/2 teaspoon seasoned salt
Directions
Dredge the beef heart in flour until coated. Heat the oil in a Dutch oven over medium-high heat. Fry the pieces of heart until browned. Stir in onions and water. Season with salt and seasoning salt. Cover, reduce heat to low, and simmer for 2 to 3 hours, or until the meat is very tender. Serve over noodles or mashed potatoes.
1 medium beef heart, rinsed and cubed
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 large onion, peeled and sliced
1 cup water
2 teaspoons salt
1/2 teaspoon seasoned salt
Directions
Dredge the beef heart in flour until coated. Heat the oil in a Dutch oven over medium-high heat. Fry the pieces of heart until browned. Stir in onions and water. Season with salt and seasoning salt. Cover, reduce heat to low, and simmer for 2 to 3 hours, or until the meat is very tender. Serve over noodles or mashed potatoes.
Yummy or not :Apple-Cranberry Crostada recipe.
Ingredients
3 tablespoons butter
2 pounds Granny Smith apples (or other firm, crisp apples), peeled, quartered, cored and sliced 1/4-inch thick
1 pound Macintosh apples (or other soft-textured apples that fall apart when cooked), peeled, quartered, cored, and sliced 1/4-inch thick
1/2 cup sugar
1/2 cup dried cranberries
1 sheet frozen puff pastry, thawed but still cold (follow package directions)
1 egg white, lightly beaten
1 tablespoon sugar
Optional: Ice cream or lightly sweetened whipped cream (optional)
Directions
Heat butter in a large skillet over medium-high heat. Add apples, 1/2 cup sugar and cranberries; cover and cook until apples release their liquid, about 5 minutes. Remove lid and continue to cook, stirring frequently, until soft apples fall apart and juices thicken to a thin-syrup consistency, about 5 minutes longer. Pour onto a large-lipped cookie sheet or jellyroll pan and cool to room temperature. (Can be refrigerated in an airtight container up to 5 days.)
Adjust oven rack to low position and heat oven to 400 degrees. Open puff pastry sheet on a lightly floured work surface. Roll into a rectangle, about 10 by 16 inches. Transfer to a large cookie sheet. (I suggest lining the sheet with parchment paper; this ensures the crostada doesn't stick and allows easy cleanup.)
Spread cooked apples over pastry, leaving a 2-inch border. Fold up pastry borders over apples. Unfold corners and form ruffled creases to keep dough from overlapping. Brush pastry border with egg white and sprinkle with the remaining 1 Tb. sugar. Bake until pastry is golden brown, 25 to 30 minutes. Serve warm or at room temperature with optional ice cream or whipped cream.
3 tablespoons butter
2 pounds Granny Smith apples (or other firm, crisp apples), peeled, quartered, cored and sliced 1/4-inch thick
1 pound Macintosh apples (or other soft-textured apples that fall apart when cooked), peeled, quartered, cored, and sliced 1/4-inch thick
1/2 cup sugar
1/2 cup dried cranberries
1 sheet frozen puff pastry, thawed but still cold (follow package directions)
1 egg white, lightly beaten
1 tablespoon sugar
Optional: Ice cream or lightly sweetened whipped cream (optional)
Directions
Heat butter in a large skillet over medium-high heat. Add apples, 1/2 cup sugar and cranberries; cover and cook until apples release their liquid, about 5 minutes. Remove lid and continue to cook, stirring frequently, until soft apples fall apart and juices thicken to a thin-syrup consistency, about 5 minutes longer. Pour onto a large-lipped cookie sheet or jellyroll pan and cool to room temperature. (Can be refrigerated in an airtight container up to 5 days.)
Adjust oven rack to low position and heat oven to 400 degrees. Open puff pastry sheet on a lightly floured work surface. Roll into a rectangle, about 10 by 16 inches. Transfer to a large cookie sheet. (I suggest lining the sheet with parchment paper; this ensures the crostada doesn't stick and allows easy cleanup.)
Spread cooked apples over pastry, leaving a 2-inch border. Fold up pastry borders over apples. Unfold corners and form ruffled creases to keep dough from overlapping. Brush pastry border with egg white and sprinkle with the remaining 1 Tb. sugar. Bake until pastry is golden brown, 25 to 30 minutes. Serve warm or at room temperature with optional ice cream or whipped cream.
Yummy or not :Bahama Mama Celebration Drink recipe.
Ingredients
2 cups fresh orange juice
2 cups unsweetened pineapple juice
1 cup simple syrup
1 cup coconut-flavored rum
1 cup 151 proof rum
1/2 cup grenadine syrup
1/2 cup fruit-flavored rum liqueur
8 cups shaved ice
8 maraschino cherries for garnish
8 orange slices for garnish
Directions
Stir the orange juice, pineapple juice, simple syrup, coconut-flavored rum, 151 proof rum, grenadine syrup, and fruit-flavored liqueur together in a 2-quart or larger pitcher. Refrigerate at least 2 hours, or overnight.
Place 1 cup of crushed ice in each of eight 12-ounce glasses. Pour about 1 cup of the rum mixture into each glass, and garnish each with a maraschino cherry and an orange slice.
2 cups fresh orange juice
2 cups unsweetened pineapple juice
1 cup simple syrup
1 cup coconut-flavored rum
1 cup 151 proof rum
1/2 cup grenadine syrup
1/2 cup fruit-flavored rum liqueur
8 cups shaved ice
8 maraschino cherries for garnish
8 orange slices for garnish
Directions
Stir the orange juice, pineapple juice, simple syrup, coconut-flavored rum, 151 proof rum, grenadine syrup, and fruit-flavored liqueur together in a 2-quart or larger pitcher. Refrigerate at least 2 hours, or overnight.
Place 1 cup of crushed ice in each of eight 12-ounce glasses. Pour about 1 cup of the rum mixture into each glass, and garnish each with a maraschino cherry and an orange slice.
Yummy or not :Ambrosia Pecan Pie recipe.
Ingredients
3/4 cup light corn syrup
1/2 cup sugar
3 tablespoons brown sugar
3 tablespoons orange juice
2 tablespoons butter or margarine, melted
1 teaspoon grated orange peel
1/8 teaspoon salt
1 1/2 cups chopped pecans
2/3 cup flaked coconut
1 (9 inch) unbaked pastry shell
Directions
In a large mixing bowl, beat eggs, corn syrup, sugars, orange juice, butter, orange peel and salt until well blended. Stir in pecans and coconut. Pour into pastry shell. Bake at 350 degrees F for 50-60 minutes or until a knife inserted near the center comes out clean. If edges become too brown, cover with foil. Cool on a wire rack.
3/4 cup light corn syrup
1/2 cup sugar
3 tablespoons brown sugar
3 tablespoons orange juice
2 tablespoons butter or margarine, melted
1 teaspoon grated orange peel
1/8 teaspoon salt
1 1/2 cups chopped pecans
2/3 cup flaked coconut
1 (9 inch) unbaked pastry shell
Directions
In a large mixing bowl, beat eggs, corn syrup, sugars, orange juice, butter, orange peel and salt until well blended. Stir in pecans and coconut. Pour into pastry shell. Bake at 350 degrees F for 50-60 minutes or until a knife inserted near the center comes out clean. If edges become too brown, cover with foil. Cool on a wire rack.
Yummy or not :Beets in Orange Sauce recipe.
Ingredients
8 medium beets
1/4 cup sugar
2 teaspoons cornstarch
Dash pepper
1 cup orange juice
1 medium navel orange, sliced and halved (optional)
1/2 teaspoon grated orange peel
Directions
Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and slice; place in a serving bowl and keep warm.
In a saucepan, combine the sugar, cornstarch and pepper; stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange slices if desired and peel. Pour over beets.
8 medium beets
1/4 cup sugar
2 teaspoons cornstarch
Dash pepper
1 cup orange juice
1 medium navel orange, sliced and halved (optional)
1/2 teaspoon grated orange peel
Directions
Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and slice; place in a serving bowl and keep warm.
In a saucepan, combine the sugar, cornstarch and pepper; stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange slices if desired and peel. Pour over beets.
Yummy or not :Blueberry Blintz Souffle recipe.
Ingredients
1/4 cup butter or margarine, softened
1/3 cup sugar
1 1/2 cups sour cream
1/2 cup orange juice
1 cup all-purpose flour
2 teaspoons baking powder
2 cups small curd cottage cheese
1 (8 ounce) package cream cheese, softened
2 egg yolks
1 tablespoon sugar
1 teaspoon vanilla extract
BLUEBERRY SYRUP:
1 (15 ounce) can blueberries
1 tablespoon cornstarch
1/2 cup corn syrup
1/2 teaspoon lemon juice
1 dash ground cinnamon
Directions
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream and orange juice. Combine flour and baking powder; stir into egg mixture. Set aside. Combine filling ingredients in a small mixing bowl; beat until blended. Pour half of the batter into a greased 13-in. x 9-in. x 2-in. baking dish. Top with filling and remaining batter. Bake, uncovered, at 350 degrees F for 40-50 minutes or until a knife inserted near the center comes out clean. Meanwhile, for syrup, drain blueberries, reserving juice; set berries aside. In a saucepan, combine cornstarch, corn syrup, lemon juice, salt, cinnamon and reserved blueberry juice until smooth. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Add blueberries; heat through. Serve warm with the souffle.
1/4 cup butter or margarine, softened
1/3 cup sugar
1 1/2 cups sour cream
1/2 cup orange juice
1 cup all-purpose flour
2 teaspoons baking powder
2 cups small curd cottage cheese
1 (8 ounce) package cream cheese, softened
2 egg yolks
1 tablespoon sugar
1 teaspoon vanilla extract
BLUEBERRY SYRUP:
1 (15 ounce) can blueberries
1 tablespoon cornstarch
1/2 cup corn syrup
1/2 teaspoon lemon juice
1 dash ground cinnamon
Directions
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream and orange juice. Combine flour and baking powder; stir into egg mixture. Set aside. Combine filling ingredients in a small mixing bowl; beat until blended. Pour half of the batter into a greased 13-in. x 9-in. x 2-in. baking dish. Top with filling and remaining batter. Bake, uncovered, at 350 degrees F for 40-50 minutes or until a knife inserted near the center comes out clean. Meanwhile, for syrup, drain blueberries, reserving juice; set berries aside. In a saucepan, combine cornstarch, corn syrup, lemon juice, salt, cinnamon and reserved blueberry juice until smooth. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Add blueberries; heat through. Serve warm with the souffle.
Yummy or not :Bread Pudding with Whiskey Sauce recipe.
Ingredients
3 eggs, beaten
1 cup white sugar
2 1/2 cups whole milk
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
4 fresh peaches - peeled, pitted and sliced
4 apples - peeled, cored and sliced
6 cups day-old bread cubes
6 tablespoons butter, cut into pieces
1 cup whiskey
1 pound butter
2 cups white sugar
Directions
Coat a 9x13 baking dish with cooking spray. Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine eggs, 1 cup sugar, milk, cinnamon and nutmeg and stir until smooth. Fold in peaches, apples and bread cubes, until bread is well coated. Pour into prepared baking dish. Dot with 6 tablespoons butter.
Bake in preheated oven for 1 hour, until set. Serve warm with whiskey sauce.
To make whiskey sauce: In a medium saucepan over medium heat, combine whiskey, 1 pound butter and 2 cups sugar. Cook and stir until sugar dissolves and sauce is smooth. Remove from heat and serve hot.
3 eggs, beaten
1 cup white sugar
2 1/2 cups whole milk
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
4 fresh peaches - peeled, pitted and sliced
4 apples - peeled, cored and sliced
6 cups day-old bread cubes
6 tablespoons butter, cut into pieces
1 cup whiskey
1 pound butter
2 cups white sugar
Directions
Coat a 9x13 baking dish with cooking spray. Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine eggs, 1 cup sugar, milk, cinnamon and nutmeg and stir until smooth. Fold in peaches, apples and bread cubes, until bread is well coated. Pour into prepared baking dish. Dot with 6 tablespoons butter.
Bake in preheated oven for 1 hour, until set. Serve warm with whiskey sauce.
To make whiskey sauce: In a medium saucepan over medium heat, combine whiskey, 1 pound butter and 2 cups sugar. Cook and stir until sugar dissolves and sauce is smooth. Remove from heat and serve hot.
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