Ingredients
1 medium onion, chopped
3/4 cup chopped green bell pepper
1 tablespoon butter or margarine
1 tablespoon milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded Cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
4 (10 inch) flour tortillas
salsa (optional)
Directions
In a nonstick skillet, saute onion and green pepper in butter until tender. In a bowl, beat the eggs, milk, salt and pepper. Pour over vegetables in the skillet. Sprinkle with cheese and bacon. Cook and stir gently over medium heat until the eggs are completely set. Spoon 1/2 cup down the center of each tortilla; fold sides over filling. Serve with salsa if desired.
6/09/2011
Yummy or not :Bacon Nut Meatballs recipe.
Ingredients
10 bacon strips, diced
1/3 cup tomato paste
1 1/2 cups soft bread crumbs
1/3 cup minced fresh parsley
2 tablespoons chopped slivered almonds
1 tablespoon dried oregano
1 tablespoon salt
1 1/2 teaspoons pepper
2 pounds ground beef
1 pound fresh mushrooms, sliced
1 medium onion, chopped
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1 (10.5 ounce) can beef consomme
Directions
In a large skillet, cook bacon. Remove bacon with a slotted spoon; drain o paper towels. Reserve drippings in skillet. In a large bowl, combine the eggs, tomato past, crumbs, parsley, almonds, oregano, salt, pepper and bacon. Crumble beef over mixture and mix well. Shape into 1-in. balls. Brown meatballs in drippings. Remove with a slotted spoon. Drain, reserving 1 tablespoon drippings. Saute mushrooms and onion in the drippings. Combine soup and consomme; stir into the mushroom mixture until blended. Return meatballs to pan. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes or until meat is no longer pink.
10 bacon strips, diced
1/3 cup tomato paste
1 1/2 cups soft bread crumbs
1/3 cup minced fresh parsley
2 tablespoons chopped slivered almonds
1 tablespoon dried oregano
1 tablespoon salt
1 1/2 teaspoons pepper
2 pounds ground beef
1 pound fresh mushrooms, sliced
1 medium onion, chopped
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1 (10.5 ounce) can beef consomme
Directions
In a large skillet, cook bacon. Remove bacon with a slotted spoon; drain o paper towels. Reserve drippings in skillet. In a large bowl, combine the eggs, tomato past, crumbs, parsley, almonds, oregano, salt, pepper and bacon. Crumble beef over mixture and mix well. Shape into 1-in. balls. Brown meatballs in drippings. Remove with a slotted spoon. Drain, reserving 1 tablespoon drippings. Saute mushrooms and onion in the drippings. Combine soup and consomme; stir into the mushroom mixture until blended. Return meatballs to pan. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes or until meat is no longer pink.
Yummy or not :Best Ever Pie Crust recipe.
Ingredients
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water
Directions
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water
Directions
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.
Yummy or not :Blackberry and Blueberry Pie recipe.
Ingredients
2/3 cup shortening
2 cups all-purpose flour
1 teaspoon salt
5 tablespoons cold water
3/4 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 1/2 cups fresh blackberries
1 tablespoon lemon juice
2 tablespoons butter
Directions
Cut shortening into 2 cups flour and salt until particles are size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, and roll out onto a lightly floured board. Make two rounds. Place one crust in a 9 inch pie dish.
Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Turn filling into pastry lined pan. Sprinkle with lemon juice, dot with butter. Cover with top crust; cut slits in the top. Seal and flute.
Bake at 425 degrees F (220 degrees C) for 35 to 45 minutes. Cover edges with foil to prevent burning, and remove foil for last 12 minutes of baking.
2/3 cup shortening
2 cups all-purpose flour
1 teaspoon salt
5 tablespoons cold water
3/4 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 1/2 cups fresh blackberries
1 tablespoon lemon juice
2 tablespoons butter
Directions
Cut shortening into 2 cups flour and salt until particles are size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, and roll out onto a lightly floured board. Make two rounds. Place one crust in a 9 inch pie dish.
Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Turn filling into pastry lined pan. Sprinkle with lemon juice, dot with butter. Cover with top crust; cut slits in the top. Seal and flute.
Bake at 425 degrees F (220 degrees C) for 35 to 45 minutes. Cover edges with foil to prevent burning, and remove foil for last 12 minutes of baking.
Yummy or not :Baked French Fries II recipe.
Ingredients
3 russet potatoes, sliced into 1/4 inch strips
cooking spray
1 teaspoon dried basil
1/4 cup grated Parmesan cheese
salt and pepper to taste
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.
Arrange potato strips in a single layer on the prepared baking sheet, skin sides down. Spray lightly with cooking spray, and sprinkle with basil, Parmesan cheese, salt and pepper.
Bake 25 minutes in the preheated oven, or until golden brown.
3 russet potatoes, sliced into 1/4 inch strips
cooking spray
1 teaspoon dried basil
1/4 cup grated Parmesan cheese
salt and pepper to taste
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.
Arrange potato strips in a single layer on the prepared baking sheet, skin sides down. Spray lightly with cooking spray, and sprinkle with basil, Parmesan cheese, salt and pepper.
Bake 25 minutes in the preheated oven, or until golden brown.
Yummy or not :Balsamic Bruschetta recipe.
Ingredients
8 roma (plum) tomatoes, diced
1/3 cup chopped fresh basil
1/4 cup shredded Parmesan cheese
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 loaf French bread, toasted and sliced
Directions
In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.
8 roma (plum) tomatoes, diced
1/3 cup chopped fresh basil
1/4 cup shredded Parmesan cheese
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 loaf French bread, toasted and sliced
Directions
In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.
Yummy or not :Broccoli Chicken Stir-Fry recipe.
Ingredients
1 pound boneless, skinless chicken breasts cut into thin strips
2 teaspoons canola oil
2 medium carrots, julienned
2 cups broccoli florets
3 1/4 cups water, divided
3 teaspoons chicken bouillon granules
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger
1/4 cup cornstarch
4 cups hot cooked rice
Directions
In a large nonstick skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. stir-fry the carrots and broccoli for 3-4 minutes or until crisp-tender. Remove and keep warm.
Add 3 cups water to the pan; bring to a boil. Add bouillon; stir until dissolved. Reduce heat. Add soy sauce, ginger, chicken and vegetables; cook for 5 minutes or until heated through. Combine the cornstarch and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
1 pound boneless, skinless chicken breasts cut into thin strips
2 teaspoons canola oil
2 medium carrots, julienned
2 cups broccoli florets
3 1/4 cups water, divided
3 teaspoons chicken bouillon granules
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger
1/4 cup cornstarch
4 cups hot cooked rice
Directions
In a large nonstick skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. stir-fry the carrots and broccoli for 3-4 minutes or until crisp-tender. Remove and keep warm.
Add 3 cups water to the pan; bring to a boil. Add bouillon; stir until dissolved. Reduce heat. Add soy sauce, ginger, chicken and vegetables; cook for 5 minutes or until heated through. Combine the cornstarch and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Yummy or not :Awesome Buttertarts recipe.
Ingredients
24 (3 inch) unbaked tart shells
2 cups dark brown sugar
2/3 cup butter, melted
2 eggs, lightly beaten
4 tablespoons heavy cream
2 teaspoons vanilla extract
1/2 cup raisins
1/2 cup chopped pecans
Directions
Preheat oven to 375 degrees F (190 degrees C.) Arrange tart shells on a cookie sheet.
In a large bowl, mix together brown sugar, butter, eggs, cream and vanilla. Stir in raisins and pecans. Divide filling into 24 (3 inch) tart shells.
Bake in preheated oven for 16 to 20 minutes, or until filling is set.
24 (3 inch) unbaked tart shells
2 cups dark brown sugar
2/3 cup butter, melted
2 eggs, lightly beaten
4 tablespoons heavy cream
2 teaspoons vanilla extract
1/2 cup raisins
1/2 cup chopped pecans
Directions
Preheat oven to 375 degrees F (190 degrees C.) Arrange tart shells on a cookie sheet.
In a large bowl, mix together brown sugar, butter, eggs, cream and vanilla. Stir in raisins and pecans. Divide filling into 24 (3 inch) tart shells.
Bake in preheated oven for 16 to 20 minutes, or until filling is set.
Yummy or not :Blueberry Meringue Pie recipe.
Ingredients
1 (9 inch) pie shell, partially baked
4 cups blueberries
1 cup white sugar
1 teaspoon ground cinnamon
3 tablespoons cornstarch
2 tablespoons lemon juice
2 egg whites
1/4 cup white sugar
Directions
Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl, stir together the sugar, cinnamon and cornstarch. Add blueberries and lemon juice, and stir gently to coat berries. Pour into the pie crust.
Bake for 30 minutes in the preheated oven. When the pie is done, whip the egg whites in a large glass or metal bowl until soft peaks form. Gradually sprinkle in sugar while continuing to whip into a stiff meringue. Spread over the hot filling so that the meringue is sealed to the crust all around.
Bake for 10 more minutes, or until meringue is nicely browned. Cool to room temperature before refrigerating or serving.
1 (9 inch) pie shell, partially baked
4 cups blueberries
1 cup white sugar
1 teaspoon ground cinnamon
3 tablespoons cornstarch
2 tablespoons lemon juice
2 egg whites
1/4 cup white sugar
Directions
Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl, stir together the sugar, cinnamon and cornstarch. Add blueberries and lemon juice, and stir gently to coat berries. Pour into the pie crust.
Bake for 30 minutes in the preheated oven. When the pie is done, whip the egg whites in a large glass or metal bowl until soft peaks form. Gradually sprinkle in sugar while continuing to whip into a stiff meringue. Spread over the hot filling so that the meringue is sealed to the crust all around.
Bake for 10 more minutes, or until meringue is nicely browned. Cool to room temperature before refrigerating or serving.
Yummy or not :Apple Oatmeal Bars recipe.
Ingredients
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup packed brown sugar
1 cup rolled oats
1 cup butter
4 tablespoons butter
6 cups thinly sliced apples
Directions
Mix flour, salt and baking soda. Add brown sugar and oatmeal, mix well. Cut in 1 cup butter.
Spread half of the crumb mixture in a buttered 9 x 13 pan.
Put apples on top of bottom layer. Cover with remaining crumb mixture and dot with 4 tablespoons butter.
Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes. It is great served with ice cream!
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup packed brown sugar
1 cup rolled oats
1 cup butter
4 tablespoons butter
6 cups thinly sliced apples
Directions
Mix flour, salt and baking soda. Add brown sugar and oatmeal, mix well. Cut in 1 cup butter.
Spread half of the crumb mixture in a buttered 9 x 13 pan.
Put apples on top of bottom layer. Cover with remaining crumb mixture and dot with 4 tablespoons butter.
Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes. It is great served with ice cream!
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 :7-Layer Taco Dip recipe.
Ingredients
1 (1 pound) package Bob Evans� Original Roll Sausage
1 (16 ounce) can refried beans
1 (1.25 ounce) package taco seasoning mix
2 cups shredded Mexican cheese blend
1 (16 ounce) container sour cream
1 (4.5 ounce) can chopped green chilies
1 large tomato, diced
1 (6 ounce) can sliced black olives
1 bunch green onions, chopped
1 (11 ounce) jar salsa
tortilla chips
Directions
In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix. Spread sausage mix into 7 x 11 serving dish. Top with sour cream then salsa. Sprinkle olives, tomato and onion on top. Cover with cheese. Serve immediately with chips. Refrigerate leftovers.
1 (1 pound) package Bob Evans� Original Roll Sausage
1 (16 ounce) can refried beans
1 (1.25 ounce) package taco seasoning mix
2 cups shredded Mexican cheese blend
1 (16 ounce) container sour cream
1 (4.5 ounce) can chopped green chilies
1 large tomato, diced
1 (6 ounce) can sliced black olives
1 bunch green onions, chopped
1 (11 ounce) jar salsa
tortilla chips
Directions
In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix. Spread sausage mix into 7 x 11 serving dish. Top with sour cream then salsa. Sprinkle olives, tomato and onion on top. Cover with cheese. Serve immediately with chips. Refrigerate leftovers.
Yummy or not :Basic Chocolate Drop Cookies recipe.
Ingredients
1/4 cup sifted cocoa
2 cups Basic Cookie Mix
1/2 cup butter
1/4 cup water
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (180 degrees C).
Sift cocoa into Basic Cookie Mix. Beat egg lightly and stir into mixture. Melt butter over low heat and stir into mixture. Add water and vanilla and mix well. Drop by teaspoonfuls onto greased baking sheet.
Bake for 12 to 15 minutes in the preheated oven.
1/4 cup sifted cocoa
2 cups Basic Cookie Mix
1/2 cup butter
1/4 cup water
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (180 degrees C).
Sift cocoa into Basic Cookie Mix. Beat egg lightly and stir into mixture. Melt butter over low heat and stir into mixture. Add water and vanilla and mix well. Drop by teaspoonfuls onto greased baking sheet.
Bake for 12 to 15 minutes in the preheated oven.
Yummy or not :Avocado Shrimp Bisque recipe.
Ingredients
1 (14.5 ounce) can chicken broth
2 cups milk
1 teaspoon lemon juice
2 teaspoons minced onion
1/2 pound cooked fresh shrimp
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Cut avocados in half. Discard pits. Spoon meat into a small bowl.
Chop cooked shrimp.
In a medium saucepan, combine avocado, chicken broth, whole milk, lemon juice, and chopped onion. Heat slowly to boiling, stirring frequently. Add chopped shrimp, along with salt and pepper. Heat through, but do not boil. Remove from heat. Adjust seasonings to taste. May be served hot or cold.
1 (14.5 ounce) can chicken broth
2 cups milk
1 teaspoon lemon juice
2 teaspoons minced onion
1/2 pound cooked fresh shrimp
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Cut avocados in half. Discard pits. Spoon meat into a small bowl.
Chop cooked shrimp.
In a medium saucepan, combine avocado, chicken broth, whole milk, lemon juice, and chopped onion. Heat slowly to boiling, stirring frequently. Add chopped shrimp, along with salt and pepper. Heat through, but do not boil. Remove from heat. Adjust seasonings to taste. May be served hot or cold.
Yummy or not :BBQ Potatoes with Green Onions recipe.
Ingredients
6 large potatoes, peeled
4 green onions, finely chopped
2 tablespoons butter
salt and ground black pepper to taste
Directions
Preheat an outdoor grill for high heat.
Microwave potatoes on High 5 to 8 minutes, until tender but still firm. Cool slightly, and cube.
Place cubed potatoes on a large piece of foil. Top with green onions. Dot with butter, and season with salt and pepper. Tightly seal foil around the potatoes.
Cook on the prepared grill 20 to 30 minutes, until tender.
6 large potatoes, peeled
4 green onions, finely chopped
2 tablespoons butter
salt and ground black pepper to taste
Directions
Preheat an outdoor grill for high heat.
Microwave potatoes on High 5 to 8 minutes, until tender but still firm. Cool slightly, and cube.
Place cubed potatoes on a large piece of foil. Top with green onions. Dot with butter, and season with salt and pepper. Tightly seal foil around the potatoes.
Cook on the prepared grill 20 to 30 minutes, until tender.
Yummy or not :Back to the Basics Smoothie recipe.
Ingredients
1 (11 ounce) can mandarin oranges, frozen
1 banana, frozen and chunked
1 frozen Gala apple, peeled, cored and chopped
1 (12 ounce) package tofu
1 cup orange juice
Directions
In a blender, combine mandarin oranges, banana, apple and tofu. Pour in orange juice. Blend until smooth. Pour into glasses and serve.
1 (11 ounce) can mandarin oranges, frozen
1 banana, frozen and chunked
1 frozen Gala apple, peeled, cored and chopped
1 (12 ounce) package tofu
1 cup orange juice
Directions
In a blender, combine mandarin oranges, banana, apple and tofu. Pour in orange juice. Blend until smooth. Pour into glasses and serve.
Yummy or not :BLT Bow Tie Pasta Salad recipe.
Ingredients
2 1/2 cups uncooked bow tie pasta
6 cups torn romaine
1 1/2 cups cubed cooked chicken breast
1 medium tomato, diced
4 bacon strips, cooked and crumbled
1/3 cup reduced-fat mayonnaise
1/4 cup water
1 tablespoon barbecue sauce
1 1/2 teaspoons white vinegar
1/4 teaspoon pepper
Directions
Cook pasta according to package directions. Drain and rinse under cold water. In a large serving bowl, combine the pasta, romaine, chicken, tomato and bacon. In a small bowl, whisk together the mayonnaise, water, barbecue sauce, vinegar and pepper. Pour over pasta mixture; toss to coat evenly. Serve immediately.
2 1/2 cups uncooked bow tie pasta
6 cups torn romaine
1 1/2 cups cubed cooked chicken breast
1 medium tomato, diced
4 bacon strips, cooked and crumbled
1/3 cup reduced-fat mayonnaise
1/4 cup water
1 tablespoon barbecue sauce
1 1/2 teaspoons white vinegar
1/4 teaspoon pepper
Directions
Cook pasta according to package directions. Drain and rinse under cold water. In a large serving bowl, combine the pasta, romaine, chicken, tomato and bacon. In a small bowl, whisk together the mayonnaise, water, barbecue sauce, vinegar and pepper. Pour over pasta mixture; toss to coat evenly. Serve immediately.
Yummy or not :Barbequed Citrus Burgers recipe.
Ingredients
1 tablespoon barbeque sauce
1 pound ground beef
1/4 cup barbeque sauce
4 slices pepperjack cheese
hamburger buns
Directions
Grate the zest from the lemon, lime, and orange into a large bowl. Squeeze the juice from half of each piece of fruit into the bowl. Whisk in 1 tablespoon barbeque sauce. Stir in ground beef; mix well. Cover and refrigerate for 10 to 30 minutes.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Form meat into patties. Grill with lid open, about 3 minutes per side. Brush each burger with one tablespoon barbeque sauce during grilling, coating both sides. Top burgers with pepperjack cheese and cook until cheese is melted and meat is no longer pink in the center, about 1 additional minute.
1 tablespoon barbeque sauce
1 pound ground beef
1/4 cup barbeque sauce
4 slices pepperjack cheese
hamburger buns
Directions
Grate the zest from the lemon, lime, and orange into a large bowl. Squeeze the juice from half of each piece of fruit into the bowl. Whisk in 1 tablespoon barbeque sauce. Stir in ground beef; mix well. Cover and refrigerate for 10 to 30 minutes.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Form meat into patties. Grill with lid open, about 3 minutes per side. Brush each burger with one tablespoon barbeque sauce during grilling, coating both sides. Top burgers with pepperjack cheese and cook until cheese is melted and meat is no longer pink in the center, about 1 additional minute.
Yummy or not :Artichoke Pie recipe.
Ingredients
1 tablespoon olive oil
1 clove garlic, minced
2 (6 ounce) cans artichoke hearts, drained
1/2 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese, divided
1 (9 inch) unbaked 9 inch pie crust
3 eggs, beaten
1 (8 ounce) package mozzarella cheese, shredded
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat. Saute garlic until it starts to brown. Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese. When heated through, transfer half of artichoke mixture to pie crust.
Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese. Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
Bake in preheated oven for 45 minutes, or until crust begins to brown.
1 tablespoon olive oil
1 clove garlic, minced
2 (6 ounce) cans artichoke hearts, drained
1/2 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese, divided
1 (9 inch) unbaked 9 inch pie crust
3 eggs, beaten
1 (8 ounce) package mozzarella cheese, shredded
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat. Saute garlic until it starts to brown. Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese. When heated through, transfer half of artichoke mixture to pie crust.
Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese. Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
Bake in preheated oven for 45 minutes, or until crust begins to brown.
Yummy or not :Badische Schupfnudeln (Potato Noodles) recipe.
Ingredients
1 1/2 pounds russet potatoes
1/2 cup all-purpose flour
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1/4 cup lard or other cooking fat
Directions
Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and place on a lightly floured surface. Mash potatoes with a rolling pin.
Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt, and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1/2 inch. Cut flattened dough into thin strips, about 1 1/2 inches long. Gently roll out the strips, or stretch them until the ends taper. Set aside for 15 minutes.
In a large skillet, heat lard over medium heat. Place the potato strips into the skillet, and fry until golden brown on both sides.
1 1/2 pounds russet potatoes
1/2 cup all-purpose flour
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1/4 cup lard or other cooking fat
Directions
Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and place on a lightly floured surface. Mash potatoes with a rolling pin.
Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt, and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1/2 inch. Cut flattened dough into thin strips, about 1 1/2 inches long. Gently roll out the strips, or stretch them until the ends taper. Set aside for 15 minutes.
In a large skillet, heat lard over medium heat. Place the potato strips into the skillet, and fry until golden brown on both sides.
Yummy or not :Basil Chicken over Angel Hair recipe.
Ingredients
1 (8 ounce) package angel hair pasta
2 teaspoons olive oil
1/2 cup finely chopped onion
1 clove garlic, chopped
2 1/2 cups chopped tomatoes
2 cups boneless chicken breast halves, cooked and cubed
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 cup Parmesan cheese
Directions
In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.
In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.
1 (8 ounce) package angel hair pasta
2 teaspoons olive oil
1/2 cup finely chopped onion
1 clove garlic, chopped
2 1/2 cups chopped tomatoes
2 cups boneless chicken breast halves, cooked and cubed
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 cup Parmesan cheese
Directions
In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.
In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.
Yummy or not :Beautiful Summer Salad recipe.
Ingredients
3 tomatoes, cut into thin wedges
1 cup sweet onion, cut into wedges
1 papaya - peeled, seeded, and cut into wedges
1/4 cup three cheese Italian salad dressing
Directions
In a bowl, mix the tomatoes, onion, and papaya. Pour in the dressing, and toss to coat.
3 tomatoes, cut into thin wedges
1 cup sweet onion, cut into wedges
1 papaya - peeled, seeded, and cut into wedges
1/4 cup three cheese Italian salad dressing
Directions
In a bowl, mix the tomatoes, onion, and papaya. Pour in the dressing, and toss to coat.
Yummy or not :Bow Tie Chicken: Tux Optional recipe.
Ingredients
2 cups bow tie pasta
1 cup pasta sauce
1/2 cup Hidden Valley� Original Ranch� Salad Dressing, divided
1 tablespoon olive oil
1/2 pound boneless, skinless chicken breast
1 cup frozen peas
1 cup frozen corn
1/2 cup crumbled feta cheese
1/4 cup breadcrumbs
Directions
Preheat oven to 350 degrees F. Grease a 10-inch round casserole dish.
Cook pasta according to package directions. Drain. Stir sauce and 1/4 cup Ranch into pasta; set aside.
Heat olive oil in frying pan. Cook chicken over medium heat. Remove chicken; cut into small pieces. Return chicken to frying pan. Add peas, corn and Feta to frying pan; simmer for 5 minutes.
Scoop half the pasta mixture into casserole dish. Layer half the chicken mixture on top of the pasta. Repeat. Drizzle remaining Ranch and sprinkle breadcrumbs on top. Bake for 30 minutes.
2 cups bow tie pasta
1 cup pasta sauce
1/2 cup Hidden Valley� Original Ranch� Salad Dressing, divided
1 tablespoon olive oil
1/2 pound boneless, skinless chicken breast
1 cup frozen peas
1 cup frozen corn
1/2 cup crumbled feta cheese
1/4 cup breadcrumbs
Directions
Preheat oven to 350 degrees F. Grease a 10-inch round casserole dish.
Cook pasta according to package directions. Drain. Stir sauce and 1/4 cup Ranch into pasta; set aside.
Heat olive oil in frying pan. Cook chicken over medium heat. Remove chicken; cut into small pieces. Return chicken to frying pan. Add peas, corn and Feta to frying pan; simmer for 5 minutes.
Scoop half the pasta mixture into casserole dish. Layer half the chicken mixture on top of the pasta. Repeat. Drizzle remaining Ranch and sprinkle breadcrumbs on top. Bake for 30 minutes.
Yummy or not :Brownie cookies recipe.
Ingredients
3/4 cup vegetable oil
2 cups white sugar
2/3 cup cocoa powder
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons vanilla extract
1/2 cup chopped walnuts (optional)
1/4 cup confectioners' sugar
Directions
In a small mixing bowl combine flour and baking powder.
Beat oil, sugar, and cocoa together in a large mixing bowl. Add eggs to oil and cocoa mixture one egg at a time, beating well after each addition. Stir in vanilla. Mix in flour mixture. Fold in nuts if desired. Chill the dough overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
Roll dough into walnut-size balls and roll each ball in confectioners' sugar.
Bake cookies for 12 to 15 minutes.
3/4 cup vegetable oil
2 cups white sugar
2/3 cup cocoa powder
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons vanilla extract
1/2 cup chopped walnuts (optional)
1/4 cup confectioners' sugar
Directions
In a small mixing bowl combine flour and baking powder.
Beat oil, sugar, and cocoa together in a large mixing bowl. Add eggs to oil and cocoa mixture one egg at a time, beating well after each addition. Stir in vanilla. Mix in flour mixture. Fold in nuts if desired. Chill the dough overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
Roll dough into walnut-size balls and roll each ball in confectioners' sugar.
Bake cookies for 12 to 15 minutes.
Yummy or not :Authentic French Meringues recipe.
Ingredients
4 egg whites
2 1/4 cups confectioners' sugar
Directions
Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.
4 egg whites
2 1/4 cups confectioners' sugar
Directions
Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.
Yummy or not :Amy's Garlic Egg Chicken recipe.
Ingredients
6 cloves garlic, chopped
4 skinless, boneless chicken breast halves
6 tablespoons butter
1 cup dry bread crumbs
1 cup grated Parmesan cheese
1 tablespoon dried parsley
1 tablespoon garlic powder
1/2 tablespoon salt
1 tablespoon ground black pepper
Directions
In a glass dish, beat egg yolk with garlic. Place chicken in egg mixture, and turn to coat. Cover dish and refrigerate for at least 4 hours, or overnight if possible.
Preheat oven to 400 degrees F (200 degrees C).
Melt butter and pour into the bottom of a 9x13 inch baking dish. Mix together the bread crumbs, Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over.
Bake in preheated oven for 15 to 20 minutes on each side, or until chicken is no longer pink and juices run clear.
6 cloves garlic, chopped
4 skinless, boneless chicken breast halves
6 tablespoons butter
1 cup dry bread crumbs
1 cup grated Parmesan cheese
1 tablespoon dried parsley
1 tablespoon garlic powder
1/2 tablespoon salt
1 tablespoon ground black pepper
Directions
In a glass dish, beat egg yolk with garlic. Place chicken in egg mixture, and turn to coat. Cover dish and refrigerate for at least 4 hours, or overnight if possible.
Preheat oven to 400 degrees F (200 degrees C).
Melt butter and pour into the bottom of a 9x13 inch baking dish. Mix together the bread crumbs, Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over.
Bake in preheated oven for 15 to 20 minutes on each side, or until chicken is no longer pink and juices run clear.
Yummy or not :Bourbon Chicken Dish recipe.
Ingredients
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
2/3 cup shredded mozzarella cheese
1/2 cup melted butter
1 1/2 cups dry bread crumbs
salt and pepper to taste
1/3 cup bourbon whiskey
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a 9x13 inch baking dish. In a large bowl combine the cream of chicken soup, cream of celery soup and cheese and mix together. Pour mixture over chicken, then pour melted butter over top. Sprinkle with bread crumbs and season with salt and pepper to taste. Pour bourbon over all.
Bake in the preheated oven for 1 hour, or until browned and bubbly.
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
2/3 cup shredded mozzarella cheese
1/2 cup melted butter
1 1/2 cups dry bread crumbs
salt and pepper to taste
1/3 cup bourbon whiskey
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a 9x13 inch baking dish. In a large bowl combine the cream of chicken soup, cream of celery soup and cheese and mix together. Pour mixture over chicken, then pour melted butter over top. Sprinkle with bread crumbs and season with salt and pepper to taste. Pour bourbon over all.
Bake in the preheated oven for 1 hour, or until browned and bubbly.
Yummy or not :Breakfast Fruit Salad recipe.
Ingredients
2 cups cubed cantaloupe
2 large red apples, chopped
1 cup red or green grapes
1 medium firm banana, sliced
1/2 cup lemon yogurt
1 tablespoon orange juice concentrate
Directions
In a serving bowl, combine the fruit. Combine the yogurt and orange juice concentrate; drizzle over fruit.
2 cups cubed cantaloupe
2 large red apples, chopped
1 cup red or green grapes
1 medium firm banana, sliced
1/2 cup lemon yogurt
1 tablespoon orange juice concentrate
Directions
In a serving bowl, combine the fruit. Combine the yogurt and orange juice concentrate; drizzle over fruit.
Yummy or not :Blueberry Upside-Down Cake recipe.
Ingredients
2 cups fresh blueberries
1/2 cup white sugar
2 tablespoons all-purpose flour
2 tablespoons grated lemon zest
1/2 cup butter, softened
1 cup white sugar
1 teaspoon almond extract
1 tablespoon grated lemon zest
3/4 cup milk
2 cups all-purpose flour
4 teaspoons baking powder
1/2 cup slivered almonds, toasted
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. In a medium bowl, combine blueberries, 1/2 cup sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries, then pour into the prepared pan.
In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and 1 tablespoon grated lemon zest. Stir together 2 cups flour and the baking powder. Beat into butter mixture alternately with the milk, mixing just until incorporated. Pour batter over the berries in the pan.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place serving plate over the top of the pan and carefully invert cake and plate together, so that the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of cake and serve warm.
2 cups fresh blueberries
1/2 cup white sugar
2 tablespoons all-purpose flour
2 tablespoons grated lemon zest
1/2 cup butter, softened
1 cup white sugar
1 teaspoon almond extract
1 tablespoon grated lemon zest
3/4 cup milk
2 cups all-purpose flour
4 teaspoons baking powder
1/2 cup slivered almonds, toasted
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. In a medium bowl, combine blueberries, 1/2 cup sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries, then pour into the prepared pan.
In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and 1 tablespoon grated lemon zest. Stir together 2 cups flour and the baking powder. Beat into butter mixture alternately with the milk, mixing just until incorporated. Pour batter over the berries in the pan.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place serving plate over the top of the pan and carefully invert cake and plate together, so that the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of cake and serve warm.
Yummy or not :15-Minute Herbed Chicken recipe.
Ingredients
1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can Campbell's� Condensed Cream of Chicken with Herbs Soup
1/2 cup milk
Broth Simmered Rice (see note)
Directions
Heat oil in skillet. Add chicken and cook until browned.
Add soup and milk. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serve with Broth Simmered Rice.
1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can Campbell's� Condensed Cream of Chicken with Herbs Soup
1/2 cup milk
Broth Simmered Rice (see note)
Directions
Heat oil in skillet. Add chicken and cook until browned.
Add soup and milk. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serve with Broth Simmered Rice.
Yummy or not :Anna's German Dumplings recipe.
Ingredients
3/4 cup milk
1/2 teaspoon salt
1 1/2 tablespoons all-purpose flour
1/2 cup cold water
1 cup all-purpose flour
3 eggs, beaten
1 cup all-purpose flour
Directions
Place the milk and salt in a saucepan, and set over medium heat. In a small bowl, mix together 1 1/2 tablespoons of flour and water. When the milk begins to bubble, stir in the flour mixture, and cook stirring constantly until thickened, 2 or 3 minutes. Let cool until set. You can put the mixture in the refrigerator to speed the process.
Fold the eggs into the chilled dough. Add 1 cup of flour and mix thoroughly (dough will be lumpy). Drop into simmering soups by the teaspoonful. Simmer covered for 10 minutes, remove lid, and simmer 10 minutes more.
3/4 cup milk
1/2 teaspoon salt
1 1/2 tablespoons all-purpose flour
1/2 cup cold water
1 cup all-purpose flour
3 eggs, beaten
1 cup all-purpose flour
Directions
Place the milk and salt in a saucepan, and set over medium heat. In a small bowl, mix together 1 1/2 tablespoons of flour and water. When the milk begins to bubble, stir in the flour mixture, and cook stirring constantly until thickened, 2 or 3 minutes. Let cool until set. You can put the mixture in the refrigerator to speed the process.
Fold the eggs into the chilled dough. Add 1 cup of flour and mix thoroughly (dough will be lumpy). Drop into simmering soups by the teaspoonful. Simmer covered for 10 minutes, remove lid, and simmer 10 minutes more.
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