Ingredients
1 tablespoon vegetable oil
1 teaspoon sesame oil
2 cloves garlic, chopped
1 green onion, chopped
1 tablespoon miso paste
1 cup heavy cream
1/4 cup sake
1/4 cup fresh lime juice
1 1/2 cups dry bread crumbs
1 (7 ounce) can salmon, drained and flaked
1/3 cup chopped onion
1/4 cup chopped fresh cilantro
1 tablespoon soy sauce
1 tablespoon water
2 tablespoons vegetable oil
Directions
Heat the vegetable oil and sesame oil in a large skillet over medium heat. Add the green onion and garlic, and cook until tender. Stir in the miso paste and sake until blended. Bring to a simmer then stir in the cream and lime juice. Return to a simmer and cook until thickened, about 7 minutes. Remove from heat and set aside.
In a medium bowl, stir together the bread crumbs, salmon, onion, and cilantro. IN a small bowl, whisk together the egg, soy sauce and water using a fork. Stir about half of this into the salmon mixture, and if it seems dry, stir in a little more until the salmon mixture will stick together in patties.
Heat the oil in a large skillet over medium-high heat. Form the salmon mixture into 2 inch patties for appetizers, or 4 inch patties for a main dish. Fry patties for about 4 minutes per side, or until golden brown. Serve with the sauce drizzled over, or separately for dipping.
6/17/2011
Yummy or not :1-Dish Taco Bake recipe.
Ingredients
Taco Meat Filling:
1 pound ground beef
1 (1.25 ounce) package taco seasoning
Mazola Pure� Cooking Spray
3/4 cup all-purpose flour
1/2 cup masa corn flour OR corn meal
2 envelopes Fleischmann's� RapidRise Yeast
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup very warm milk (120 degrees F to 130 degrees F)
3 tablespoons Mazola� Corn Oil
1 cup chunky salsa
1 cup shredded Mexican-style cheese
1 cup corn chips, partially crushed
Directions
Brown ground beef and drain. Add taco seasoning and mix well.
Mix batter ingredients together in a pre-sprayed 9-1/2-inch deep dish pie plate.
Top batter with taco meat filling. Pour salsa evenly over meat; sprinkle with shredded cheese and corn chips.
Bake by placing in a COLD oven; set temperature to 350 degrees F. Bake for 30 minutes or until done.
Taco Meat Filling:
1 pound ground beef
1 (1.25 ounce) package taco seasoning
Mazola Pure� Cooking Spray
3/4 cup all-purpose flour
1/2 cup masa corn flour OR corn meal
2 envelopes Fleischmann's� RapidRise Yeast
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup very warm milk (120 degrees F to 130 degrees F)
3 tablespoons Mazola� Corn Oil
1 cup chunky salsa
1 cup shredded Mexican-style cheese
1 cup corn chips, partially crushed
Directions
Brown ground beef and drain. Add taco seasoning and mix well.
Mix batter ingredients together in a pre-sprayed 9-1/2-inch deep dish pie plate.
Top batter with taco meat filling. Pour salsa evenly over meat; sprinkle with shredded cheese and corn chips.
Bake by placing in a COLD oven; set temperature to 350 degrees F. Bake for 30 minutes or until done.
Yummy or not :Blueberry Liquor recipe.
Ingredients
1 (12 ounce) package frozen blueberries, thawed
1/2 lemon, zested
3 whole cloves
1 1/2 cups vodka
3/4 cup simple syrup
Directions
Mash thawed blueberries with a fork in a bowl, then place into a 1-quart canning jar. Add the lemon zest, cloves, and vodka.
Seal the jar tightly with its lid and place in a cool, dark place. Allow the vodka to stand for 3 months, shaking the jar gently every few days.
After 3 months, strain out the blueberries, and filter the vodka through cheesecloth into another 1-quart jar. Pour in the simple syrup, seal the jar tightly with its lid, and shake until the syrup has dissolved.
Again place into a cool, dark place, and age for at least a month. When ready to bottle, filter again through cheesecloth, then pour into a decorative bottle of your choice.
1 (12 ounce) package frozen blueberries, thawed
1/2 lemon, zested
3 whole cloves
1 1/2 cups vodka
3/4 cup simple syrup
Directions
Mash thawed blueberries with a fork in a bowl, then place into a 1-quart canning jar. Add the lemon zest, cloves, and vodka.
Seal the jar tightly with its lid and place in a cool, dark place. Allow the vodka to stand for 3 months, shaking the jar gently every few days.
After 3 months, strain out the blueberries, and filter the vodka through cheesecloth into another 1-quart jar. Pour in the simple syrup, seal the jar tightly with its lid, and shake until the syrup has dissolved.
Again place into a cool, dark place, and age for at least a month. When ready to bottle, filter again through cheesecloth, then pour into a decorative bottle of your choice.
Yummy or not :Bowler Beef Marinade recipe.
Ingredients
3/4 cup soy sauce
1/4 cup rice wine vinegar
1/3 cup olive oil
1/3 cup orange juice
2 tablespoons minced fresh ginger root
2 tablespoons minced garlic
1 1/2 tablespoons ground mustard
1 1/2 tablespoons brown sugar
Directions
In a medium bowl, stir together soy sauce, vinegar, olive oil, orange juice, ginger, garlic, mustard, and brown sugar. Pour over meat in a shallow container. Make sure all meat is submerged in marinade. Cover, and refrigerate for at least 6 hours.
3/4 cup soy sauce
1/4 cup rice wine vinegar
1/3 cup olive oil
1/3 cup orange juice
2 tablespoons minced fresh ginger root
2 tablespoons minced garlic
1 1/2 tablespoons ground mustard
1 1/2 tablespoons brown sugar
Directions
In a medium bowl, stir together soy sauce, vinegar, olive oil, orange juice, ginger, garlic, mustard, and brown sugar. Pour over meat in a shallow container. Make sure all meat is submerged in marinade. Cover, and refrigerate for at least 6 hours.
Yummy or not :Amalgamation Cake I recipe.
Ingredients
2 cups white sugar
1 1/2 cups butter
1 cup buttermilk
1 teaspoon baking soda
4 cups all-purpose flour
1 cup chopped walnuts
1 cup raisins
1 cup flaked coconut
1 teaspoon ground cloves
1 teaspoon ground cinnamon
2 cups any flavor fruit jam
4 egg whites
1 1/2 cups evaporated milk
2 cups white sugar
4 egg yolks
1/2 cup butter
2 cups chopped walnuts
2 cups raisins
2 cups flaked coconut
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 8-inch cake pans.
Mix flour, soda, cloves, and cinnamon; add 1 cup raisins, 1 cup nuts, and 1 cup coconut and mix well. Set aside.
Cream 2 cups sugar and 1 1/2 cups butter. Stir in jam. Add buttermilk alternately with flour mixture, mixing with a spoon, until all is used up, ending with flour mixture.
In a separate bowl, beat egg whites until they hold a peak. Fold into other mixture. Pour into prepared cake pans.
Bake approximately 30 minutes or until top springs back when lightly touched. Cool and frost.
To make frosting: mix 4 egg yolks until they are broken up and smooth, add 1/2 cup evaporated milk and mix together until the eggs yolks are mixed well with milk. Add rest of evaporated milk, 2 cups sugar, and 1/2 cup butter. Cook until thick and remove from heat. Stir in 2 cups nuts, 2 cups raisins, and 2 cups coconut. Cool slightly while beating mixture with a spoon. Spread on cooled cake.
2 cups white sugar
1 1/2 cups butter
1 cup buttermilk
1 teaspoon baking soda
4 cups all-purpose flour
1 cup chopped walnuts
1 cup raisins
1 cup flaked coconut
1 teaspoon ground cloves
1 teaspoon ground cinnamon
2 cups any flavor fruit jam
4 egg whites
1 1/2 cups evaporated milk
2 cups white sugar
4 egg yolks
1/2 cup butter
2 cups chopped walnuts
2 cups raisins
2 cups flaked coconut
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 8-inch cake pans.
Mix flour, soda, cloves, and cinnamon; add 1 cup raisins, 1 cup nuts, and 1 cup coconut and mix well. Set aside.
Cream 2 cups sugar and 1 1/2 cups butter. Stir in jam. Add buttermilk alternately with flour mixture, mixing with a spoon, until all is used up, ending with flour mixture.
In a separate bowl, beat egg whites until they hold a peak. Fold into other mixture. Pour into prepared cake pans.
Bake approximately 30 minutes or until top springs back when lightly touched. Cool and frost.
To make frosting: mix 4 egg yolks until they are broken up and smooth, add 1/2 cup evaporated milk and mix together until the eggs yolks are mixed well with milk. Add rest of evaporated milk, 2 cups sugar, and 1/2 cup butter. Cook until thick and remove from heat. Stir in 2 cups nuts, 2 cups raisins, and 2 cups coconut. Cool slightly while beating mixture with a spoon. Spread on cooled cake.
Yummy or not :Baked Ziti II recipe.
Ingredients
1 (16 ounce) package ziti pasta
24 ounces ricotta cheese
1 pound shredded mozzarella cheese
1 egg, beaten
1 (32 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse.
In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce.
Preheat oven to 375 degrees F (190 degrees C).
Lightly grease a 9x13 inch baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese.
Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving.
1 (16 ounce) package ziti pasta
24 ounces ricotta cheese
1 pound shredded mozzarella cheese
1 egg, beaten
1 (32 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse.
In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce.
Preheat oven to 375 degrees F (190 degrees C).
Lightly grease a 9x13 inch baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese.
Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving.
Yummy or not :Ambrosia Cake recipe.
Ingredients
2/3 cup shortening
1 3/4 cups white sugar
2 1/2 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup flaked coconut
1 1/2 teaspoons vanilla extract
5 egg whites
1/2 cup white sugar
1 1/2 teaspoons cornstarch
1 tablespoon butter
1 egg yolk, beaten
1/3 cup flaked coconut
2 tablespoons orange zest
1 tablespoon orange juice
1 tablespoon lemon juice
1 cup white sugar
1/2 cup light corn syrup
1/4 cup water
2 egg whites
1 teaspoon almond extract
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, cream together the shortening and 1 3/4 cups sugar until light and fluffy. Combine the flour, baking powder and salt; stir into the creamed mixture alternately with the milk, beginning and ending with the flour. Stir in vanilla and 1 cup coconut. In a separate glass or metal bowl, whip egg whites to soft peaks. Fold egg whites into the cake batter. Divide the batter evenly between the prepared pans.
Bake for 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cakes comes out clean. Cool cakes in pans over a wire rack. When cakes are cool enough to handle, tap out of the pan to cool completely. Spread the Citrus Coconut Filling between the layers, and frost the outside with fluffy white frosting.
To make the Citrus Coconut Filling: Whisk together 1/2 cup sugar and cornstarch in a small saucepan. Add butter, coconut, and egg yolk, and cook over medium heat stirring constantly until the butter is melted, and the mixture has thickened. Remove from heat, and stir in the orange zest, orange juice and lemon juice.
To make Fluffy White Frosting: Combine 1 cup sugar with corn syrup and water in a small saucepan over medium heat. Bring to a boil, stirring occasionally to dissolve sugar. Continue cooking without stirring, until the temperature is between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. In a large glass or metal bowl, whip remaining 2 egg whites until soft peaks form. Pour the hot syrup in a thin stream into the egg whites while continuing to whip until thick and glossy. Stir in almond extract.
2/3 cup shortening
1 3/4 cups white sugar
2 1/2 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup flaked coconut
1 1/2 teaspoons vanilla extract
5 egg whites
1/2 cup white sugar
1 1/2 teaspoons cornstarch
1 tablespoon butter
1 egg yolk, beaten
1/3 cup flaked coconut
2 tablespoons orange zest
1 tablespoon orange juice
1 tablespoon lemon juice
1 cup white sugar
1/2 cup light corn syrup
1/4 cup water
2 egg whites
1 teaspoon almond extract
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, cream together the shortening and 1 3/4 cups sugar until light and fluffy. Combine the flour, baking powder and salt; stir into the creamed mixture alternately with the milk, beginning and ending with the flour. Stir in vanilla and 1 cup coconut. In a separate glass or metal bowl, whip egg whites to soft peaks. Fold egg whites into the cake batter. Divide the batter evenly between the prepared pans.
Bake for 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cakes comes out clean. Cool cakes in pans over a wire rack. When cakes are cool enough to handle, tap out of the pan to cool completely. Spread the Citrus Coconut Filling between the layers, and frost the outside with fluffy white frosting.
To make the Citrus Coconut Filling: Whisk together 1/2 cup sugar and cornstarch in a small saucepan. Add butter, coconut, and egg yolk, and cook over medium heat stirring constantly until the butter is melted, and the mixture has thickened. Remove from heat, and stir in the orange zest, orange juice and lemon juice.
To make Fluffy White Frosting: Combine 1 cup sugar with corn syrup and water in a small saucepan over medium heat. Bring to a boil, stirring occasionally to dissolve sugar. Continue cooking without stirring, until the temperature is between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. In a large glass or metal bowl, whip remaining 2 egg whites until soft peaks form. Pour the hot syrup in a thin stream into the egg whites while continuing to whip until thick and glossy. Stir in almond extract.
Yummy or not :Boysenberry Cashew Cheesecake Ice Cream recipe.
Ingredients
1 cup graham cracker crumbs
3 tablespoons sugar
4 tablespoons butter or margarine, melted
2 cups buttermilk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese
1/8 cup lemon juice
1 tablespoon lemon zest
1 pinch salt
1/4 cup coarsely chopped cashews
1/4 cup boysenberry preserves
Directions
Preheat an oven to 350 degrees F (175 degrees C). In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture evenly into the bottom of a pie pan. Bake for 8 minutes, and remove from oven. When cool, break into small pieces.
Combine buttermilk, sweetened condensed milk, cream cheese, lemon juice, zest, and salt in a blender or food processor. Process until smooth. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
Mix in cashews and pieces of graham cracker crust. Gently fold in preserves to create a ribbon effect. Transfer to the freezer for 1 hour to harden.
1 cup graham cracker crumbs
3 tablespoons sugar
4 tablespoons butter or margarine, melted
2 cups buttermilk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese
1/8 cup lemon juice
1 tablespoon lemon zest
1 pinch salt
1/4 cup coarsely chopped cashews
1/4 cup boysenberry preserves
Directions
Preheat an oven to 350 degrees F (175 degrees C). In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture evenly into the bottom of a pie pan. Bake for 8 minutes, and remove from oven. When cool, break into small pieces.
Combine buttermilk, sweetened condensed milk, cream cheese, lemon juice, zest, and salt in a blender or food processor. Process until smooth. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
Mix in cashews and pieces of graham cracker crust. Gently fold in preserves to create a ribbon effect. Transfer to the freezer for 1 hour to harden.
Yummy or not :Ash-e-jow (Iranian/Persian Barley Soup) recipe.
Ingredients
2 quarts chicken stock
2 tablespoons vegetable oil
1 medium onion, diced
1 cup uncooked pearl barley
1 teaspoon turmeric
1 lime, juiced
1/4 cup tomato paste
salt, to taste
ground black pepper, to taste
1 cup diced carrots
1/2 cup sour cream
1/2 cup chopped fresh parsley
8 lime wedges
Directions
Heat the chicken stock in a pot to a gentle simmer.
Heat the vegetable oil in a large pot over medium heat and saute the onion until translucent. Add the pearl barley to the pot and stir for one minute. Stir in the hot chicken stock, turmeric, lime juice, tomato paste, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer for 1 hour.
Mix in the carrots and continue simmering 30 minutes or until the soup has thickened and the carrots and barley are tender. If the soup is too thick, add hot water, one tablespoon at a time.
Place the sour cream in a small bowl. Slowly pour 1/2 cup of hot soup mixture into sour cream, whisking constantly. Gradually add the sour cream mixture into the soup pot, whisking constantly. Stir in the fresh parsley. Serve with fresh lime wedges.
2 quarts chicken stock
2 tablespoons vegetable oil
1 medium onion, diced
1 cup uncooked pearl barley
1 teaspoon turmeric
1 lime, juiced
1/4 cup tomato paste
salt, to taste
ground black pepper, to taste
1 cup diced carrots
1/2 cup sour cream
1/2 cup chopped fresh parsley
8 lime wedges
Directions
Heat the chicken stock in a pot to a gentle simmer.
Heat the vegetable oil in a large pot over medium heat and saute the onion until translucent. Add the pearl barley to the pot and stir for one minute. Stir in the hot chicken stock, turmeric, lime juice, tomato paste, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer for 1 hour.
Mix in the carrots and continue simmering 30 minutes or until the soup has thickened and the carrots and barley are tender. If the soup is too thick, add hot water, one tablespoon at a time.
Place the sour cream in a small bowl. Slowly pour 1/2 cup of hot soup mixture into sour cream, whisking constantly. Gradually add the sour cream mixture into the soup pot, whisking constantly. Stir in the fresh parsley. Serve with fresh lime wedges.
Yummy or not :Amish Potato Salad recipe.
Ingredients
6 medium white potatoes with skin
1 small onion, finely chopped
1 cup chopped celery
1 cup chopped carrots
1 teaspoon celery seed
4 hard-cooked eggs, peeled and chopped
2 eggs, beaten
3/4 cup white sugar
1 teaspoon cornstarch
1/2 teaspoon salt
1/3 cup apple cider vinegar
1/2 cup milk
1 teaspoon prepared yellow mustard
3 tablespoons butter
1 cup mayonnaise or salad dressing
Directions
Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.
6 medium white potatoes with skin
1 small onion, finely chopped
1 cup chopped celery
1 cup chopped carrots
1 teaspoon celery seed
4 hard-cooked eggs, peeled and chopped
2 eggs, beaten
3/4 cup white sugar
1 teaspoon cornstarch
1/2 teaspoon salt
1/3 cup apple cider vinegar
1/2 cup milk
1 teaspoon prepared yellow mustard
3 tablespoons butter
1 cup mayonnaise or salad dressing
Directions
Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.
Yummy or not :Apple Cider Sweet Potatoes recipe.
Ingredients
3 pounds sweet potatoes, peeled and cubed
1 cup apple cider
1/2 teaspoon salt
1 tablespoon butter
1 pinch ground black pepper
Directions
Combine the sweet potatoes, apple cider, and salt in a large pot over high heat. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.
Mash potatoes together with the cider until smooth. Stir in the butter, and season with pepper.
3 pounds sweet potatoes, peeled and cubed
1 cup apple cider
1/2 teaspoon salt
1 tablespoon butter
1 pinch ground black pepper
Directions
Combine the sweet potatoes, apple cider, and salt in a large pot over high heat. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.
Mash potatoes together with the cider until smooth. Stir in the butter, and season with pepper.
Yummy or not :Avocado Soup with Chicken and Lime recipe.
Ingredients
4 (6 inch) corn tortillas, julienned
1 1/2 tablespoons olive oil
1 white onion, sliced thinly
8 cloves garlic, thinly sliced
4 fresh jalapeno peppers, sliced
8 ounces skinless, boneless chicken breast halves - cut into thin strips
1 quart chicken broth
1/4 cup fresh lime juice
1 tomato, seeded and diced
salt and pepper to taste
1 avocado - peeled, pitted and diced
1/4 cup chopped fresh cilantro
Directions
Preheat oven to 400 degrees F (200 degrees C).
Arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3 to 5 minutes.
In a large saucepan over medium heat, cook onion, garlic and jalapenos in olive oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is cooked, 3 to 5 minutes. Stir in avocado and cilantro and heat through. Adjust seasonings.
Ladle soup into bowls and sprinkle with tortilla strips to serve.
4 (6 inch) corn tortillas, julienned
1 1/2 tablespoons olive oil
1 white onion, sliced thinly
8 cloves garlic, thinly sliced
4 fresh jalapeno peppers, sliced
8 ounces skinless, boneless chicken breast halves - cut into thin strips
1 quart chicken broth
1/4 cup fresh lime juice
1 tomato, seeded and diced
salt and pepper to taste
1 avocado - peeled, pitted and diced
1/4 cup chopped fresh cilantro
Directions
Preheat oven to 400 degrees F (200 degrees C).
Arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3 to 5 minutes.
In a large saucepan over medium heat, cook onion, garlic and jalapenos in olive oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is cooked, 3 to 5 minutes. Stir in avocado and cilantro and heat through. Adjust seasonings.
Ladle soup into bowls and sprinkle with tortilla strips to serve.
Yummy or not :Beef Onion Soup recipe.
Ingredients
1 (10.5 ounce) can condensed French onion soup
1 cup cubed cooked beef
2 (3/4 inch thick) slices French bread, toasted
1/3 cup shredded Monterey Jack cheese
2 teaspoons shredded Parmesan cheese (optional)
Directions
Prepare soup according to package directions; add beef. Ladle into two 2-cup ovenproof bowls. Top each with a French bread slice. Sprinkle with Monterey Jack cheese and Parmesan cheese if desired. Broil until cheese is melted. Serve immediately.
1 (10.5 ounce) can condensed French onion soup
1 cup cubed cooked beef
2 (3/4 inch thick) slices French bread, toasted
1/3 cup shredded Monterey Jack cheese
2 teaspoons shredded Parmesan cheese (optional)
Directions
Prepare soup according to package directions; add beef. Ladle into two 2-cup ovenproof bowls. Top each with a French bread slice. Sprinkle with Monterey Jack cheese and Parmesan cheese if desired. Broil until cheese is melted. Serve immediately.
Yummy or not :Barley Salad With Almonds And Apricots recipe.
Ingredients
1 1/2 cups pearl barley
4 1/2 cups water
1 tablespoon canola oil
1 red onion, thinly sliced
3/4 cup dried apricots, sliced
1/2 cup sliced almonds
2 tablespoons chopped fresh parsley
1 cup plain low-fat yogurt
2 tablespoons honey
1 lemon, juiced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1 pinch ground nutmeg
Directions
Rinse barley in a fine sieve. Bring water to a boil in a heavy saucepan. Stir in the barley, and return to a boil. Cover, and reduce heat. Simmer until water is absorbed, about 45 to 50 minutes. Cool to room temperature.
Pour oil into a small skillet, and place over medium heat. Add onion, and saute until golden brown.
In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.
In a small bowl, mix together yogurt, honey, lemon juice, cinnamon, turmeric, salt, and nutmeg. Pour over the barley mixture ,and toss well to combine. Serve at room temperature.
1 1/2 cups pearl barley
4 1/2 cups water
1 tablespoon canola oil
1 red onion, thinly sliced
3/4 cup dried apricots, sliced
1/2 cup sliced almonds
2 tablespoons chopped fresh parsley
1 cup plain low-fat yogurt
2 tablespoons honey
1 lemon, juiced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1 pinch ground nutmeg
Directions
Rinse barley in a fine sieve. Bring water to a boil in a heavy saucepan. Stir in the barley, and return to a boil. Cover, and reduce heat. Simmer until water is absorbed, about 45 to 50 minutes. Cool to room temperature.
Pour oil into a small skillet, and place over medium heat. Add onion, and saute until golden brown.
In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.
In a small bowl, mix together yogurt, honey, lemon juice, cinnamon, turmeric, salt, and nutmeg. Pour over the barley mixture ,and toss well to combine. Serve at room temperature.
Yummy or not :Bobbie's Oatmeal Cookies recipe.
Ingredients
1 cup butter, softened
1 cup packed brown sugar
1 cup white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
1/2 cup semisweet chocolate chips
1 cup raisins
1/2 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together butter, brown sugar and white sugar until smooth. Beat in eggs and vanilla. Combine flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats, chocolate chips, raisins, and pecans, one ingredient at a time. 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 transferring to a wire rack to cool completely.
1 cup butter, softened
1 cup packed brown sugar
1 cup white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
1/2 cup semisweet chocolate chips
1 cup raisins
1/2 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together butter, brown sugar and white sugar until smooth. Beat in eggs and vanilla. Combine flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats, chocolate chips, raisins, and pecans, one ingredient at a time. 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 transferring to a wire rack to cool completely.
Yummy or not :Bratwurst Snacker recipe.
Ingredients
4 King's Hawaiian� Snacker Rolls
1 pkg. (4 serving size) bratwurst sausages
1 medium onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 tablespoon olive oil
Directions
Preheat grill to medium-low. Place oil, peppers and onion in a foil pan and place on grill. Saute until slightly tender.
Grill brats according to package directions.
Serve brats on Snacker Rolls; top with peppers and onions.
4 King's Hawaiian� Snacker Rolls
1 pkg. (4 serving size) bratwurst sausages
1 medium onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 tablespoon olive oil
Directions
Preheat grill to medium-low. Place oil, peppers and onion in a foil pan and place on grill. Saute until slightly tender.
Grill brats according to package directions.
Serve brats on Snacker Rolls; top with peppers and onions.
Yummy or not :Buffalo Chicken Wings II recipe.
Ingredients
12 chicken wings, split and tips discarded
3 tablespoons butter, divided
1/4 cup all-purpose flour
1 tablespoon distilled white vinegar
3 teaspoons hot pepper sauce
1/4 teaspoon salt
1/2 cup blue cheese salad dressing
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons butter in a 9x13 inch baking dish in preheated oven. Coat chicken with flour, shake off excess and place in dish.
Bake uncovered in preheated oven for 20 minutes. Turn pieces and bake uncovered for another 20 to 25 minutes, or until chicken is cooked through and no longer pink inside when thickest pieces are cut in the center. Drain on paper toweling.
In a small bowl combine the remaining 1 tablespoon butter, vinegar, pepper sauce and salt and mix until well blended. Add chicken and toss until evenly coated with mixture. Serve with bleu cheese salad dressing.
12 chicken wings, split and tips discarded
3 tablespoons butter, divided
1/4 cup all-purpose flour
1 tablespoon distilled white vinegar
3 teaspoons hot pepper sauce
1/4 teaspoon salt
1/2 cup blue cheese salad dressing
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons butter in a 9x13 inch baking dish in preheated oven. Coat chicken with flour, shake off excess and place in dish.
Bake uncovered in preheated oven for 20 minutes. Turn pieces and bake uncovered for another 20 to 25 minutes, or until chicken is cooked through and no longer pink inside when thickest pieces are cut in the center. Drain on paper toweling.
In a small bowl combine the remaining 1 tablespoon butter, vinegar, pepper sauce and salt and mix until well blended. Add chicken and toss until evenly coated with mixture. Serve with bleu cheese salad dressing.
Yummy or not :Baked Macaroni with Pepperoni recipe.
Ingredients
3 cups uncooked elbow macaroni
2 (8 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
1/2 pound shredded Cheddar cheese
1/2 pound shredded sharp Cheddar cheese
25 slices pepperoni sausage
salt and pepper to taste
onion powder to taste
garlic powder to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
In a 9x13 inch baking dish combine cooked macaroni, tomato sauce, tomato paste, cheeses, pepperoni, salt, pepper, onion powder and garlic powder.
Bake in preheated oven for 45 minutes.
3 cups uncooked elbow macaroni
2 (8 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
1/2 pound shredded Cheddar cheese
1/2 pound shredded sharp Cheddar cheese
25 slices pepperoni sausage
salt and pepper to taste
onion powder to taste
garlic powder to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
In a 9x13 inch baking dish combine cooked macaroni, tomato sauce, tomato paste, cheeses, pepperoni, salt, pepper, onion powder and garlic powder.
Bake in preheated oven for 45 minutes.
Yummy or not :Apricot Dessert recipe.
Ingredients
1 quart apricot nectar
2 (3 ounce) packages apricot flavored gelatin mix
1 pint sour cream
1 (8.75 ounce) can apricot halves, drained and chopped
1 (8 ounce) tub frozen whipped topping, thawed
Directions
Pour the apricot nectar into a saucepan and bring to a boil. Remove from heat and stir in gelatin mix until completely dissolved. Whisk in sour cream until smooth or process in a blender. Pour into a serving bowl, and stir in the apricots. Chill until set, about 3 hours. Top with whipped topping just before serving.
1 quart apricot nectar
2 (3 ounce) packages apricot flavored gelatin mix
1 pint sour cream
1 (8.75 ounce) can apricot halves, drained and chopped
1 (8 ounce) tub frozen whipped topping, thawed
Directions
Pour the apricot nectar into a saucepan and bring to a boil. Remove from heat and stir in gelatin mix until completely dissolved. Whisk in sour cream until smooth or process in a blender. Pour into a serving bowl, and stir in the apricots. Chill until set, about 3 hours. Top with whipped topping just before serving.
Yummy or not :Absolutely Fabulous Greek/House Dressing recipe.
Ingredients
1 1/2 quarts olive oil
1/3 cup garlic powder
1/3 cup dried oregano
1/3 cup dried basil
1/4 cup pepper
1/4 cup salt
1/4 cup onion powder
1/4 cup Dijon-style mustard
2 quarts red wine vinegar
Directions
In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.
1 1/2 quarts olive oil
1/3 cup garlic powder
1/3 cup dried oregano
1/3 cup dried basil
1/4 cup pepper
1/4 cup salt
1/4 cup onion powder
1/4 cup Dijon-style mustard
2 quarts red wine vinegar
Directions
In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.
Yummy or not :Autumn Glazed Pork Chops recipe.
Ingredients
4 boneless pork chops, 3/4-inch thick
1/4 teaspoon freshly ground pepper
1/4 cup apple cider or juice
1/2 cup whole cranberry sauce
2 tablespoons honey
2 tablespoons frozen orange juice concentrate
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Directions
Spray a large nonstick skillet with nonstick coating. Heat over medium-high heat. Sprinkle both sides of chops with pepper. Brown chops on each side in hot skillet. Add apple cider. Cover tightly; cook over low heat for 5-6 minutes or until chops are just done. Drain off juices. In a small bowl combine cranberry sauce, honey, orange juice concentrate, ginger and nutmeg. Pour over chops. Cook for 1 to 2 minutes, until heated through.
4 boneless pork chops, 3/4-inch thick
1/4 teaspoon freshly ground pepper
1/4 cup apple cider or juice
1/2 cup whole cranberry sauce
2 tablespoons honey
2 tablespoons frozen orange juice concentrate
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Directions
Spray a large nonstick skillet with nonstick coating. Heat over medium-high heat. Sprinkle both sides of chops with pepper. Brown chops on each side in hot skillet. Add apple cider. Cover tightly; cook over low heat for 5-6 minutes or until chops are just done. Drain off juices. In a small bowl combine cranberry sauce, honey, orange juice concentrate, ginger and nutmeg. Pour over chops. Cook for 1 to 2 minutes, until heated through.
Yummy or not :Brownie Martini recipe.
Ingredients
2 fluid ounces vanilla-flavored vodka
3/4 fluid ounce Irish cream liqueur
3/4 fluid ounce creme de cacao
1 fluid ounce coffee-flavored liqueur
1/2 fluid ounce butterscotch schnapps
Directions
Fill a cocktail shaker with ice; pour the vodka, Irish cream, creme de cacao, coffee-flavored liqueur, and butterscotch schnapps over the ice; cover and shake. Strain into a chilled martini glass to serve.
2 fluid ounces vanilla-flavored vodka
3/4 fluid ounce Irish cream liqueur
3/4 fluid ounce creme de cacao
1 fluid ounce coffee-flavored liqueur
1/2 fluid ounce butterscotch schnapps
Directions
Fill a cocktail shaker with ice; pour the vodka, Irish cream, creme de cacao, coffee-flavored liqueur, and butterscotch schnapps over the ice; cover and shake. Strain into a chilled martini glass to serve.
Yummy or not :Anise Cookies (Springerle) recipe.
Ingredients
4 cups confectioners' sugar
2 teaspoons lemon zest
4 1/2 cups cake flour
1 teaspoon baking powder
4 drops anise oil
Directions
In a large bowl, beat the eggs and sugar until very light and fluffy. Stir in the anise oil and lemon zest. Add the flour and baking powder; mix until well blended. Cover and chill dough for 3 to 4 hours.
On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness. Use a springerle rolling pin or board to make the designs. Cut into 1 1/2 inch rectangles, place onto a cookie sheet, and let them sit out overnight, uncovered, in a cool dry place.
The next morning, preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 15 to 20 minutes. Do not let the cookies brown. Allow cookies to cool, and store in an airtight tin for 1 week to blend the flavors.
4 cups confectioners' sugar
2 teaspoons lemon zest
4 1/2 cups cake flour
1 teaspoon baking powder
4 drops anise oil
Directions
In a large bowl, beat the eggs and sugar until very light and fluffy. Stir in the anise oil and lemon zest. Add the flour and baking powder; mix until well blended. Cover and chill dough for 3 to 4 hours.
On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness. Use a springerle rolling pin or board to make the designs. Cut into 1 1/2 inch rectangles, place onto a cookie sheet, and let them sit out overnight, uncovered, in a cool dry place.
The next morning, preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 15 to 20 minutes. Do not let the cookies brown. Allow cookies to cool, and store in an airtight tin for 1 week to blend the flavors.
Yummy or not :Armenian Circulation Juice recipe.
Ingredients
2 quarts spring water
5 fresh apricots, pitted and sliced
1 cup green grapes
Directions
Pour the water into a large pot. Add the apricots and grapes. Cover and let soak in the refrigerator overnight.
The next day, bring the contents of the pot to a boil. As soon as it boils, remove it from the heat. Cool completely. The fruit should be soft and the grapes should look swollen. Cool, then refrigerate for at least 2 hours. Serve after the drink is completely chilled.
2 quarts spring water
5 fresh apricots, pitted and sliced
1 cup green grapes
Directions
Pour the water into a large pot. Add the apricots and grapes. Cover and let soak in the refrigerator overnight.
The next day, bring the contents of the pot to a boil. As soon as it boils, remove it from the heat. Cool completely. The fruit should be soft and the grapes should look swollen. Cool, then refrigerate for at least 2 hours. Serve after the drink is completely chilled.
Yummy or not :Apricot and White Chip Cookies with Almonds recipe.
Ingredients
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, softened
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups white chocolate chips
3/4 cup chopped almonds
3/4 cup dried apricots, chopped
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the flour, baking soda, and salt. In a large bowl, cream the butter and sugar until smooth. Beat in the egg and vanilla. Stir in the dry ingredients until well blended, then stir in the white chips, almonds, and apricots.
Drop dough by rounded teaspoonfuls onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cookies should be golden brown. Remove from the baking sheet to cool on wire racks.
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, softened
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups white chocolate chips
3/4 cup chopped almonds
3/4 cup dried apricots, chopped
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the flour, baking soda, and salt. In a large bowl, cream the butter and sugar until smooth. Beat in the egg and vanilla. Stir in the dry ingredients until well blended, then stir in the white chips, almonds, and apricots.
Drop dough by rounded teaspoonfuls onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cookies should be golden brown. Remove from the baking sheet to cool on wire racks.
Yummy or not :Black-Eyed Peas Spicy Style recipe.
Ingredients
1 (15.5 ounce) can black-eyed peas with liquid
1/2 onion, chopped
minced jalapeno pepper to taste
ground black pepper to taste
Directions
In a medium-size pot, combine black-eyed peas, onion, jalapeno peppers, and black pepper (to taste). Heat all ingredients to simmer, let cook 30 minutes. Enjoy!
1 (15.5 ounce) can black-eyed peas with liquid
1/2 onion, chopped
minced jalapeno pepper to taste
ground black pepper to taste
Directions
In a medium-size pot, combine black-eyed peas, onion, jalapeno peppers, and black pepper (to taste). Heat all ingredients to simmer, let cook 30 minutes. Enjoy!
Yummy or not :Broccoli Cheese Soup V recipe.
Ingredients
3 (10 ounce) packages frozen chopped broccoli
3 (14.5 ounce) cans chicken broth
6 tablespoons margarine
1 onion, chopped
1/2 cup all-purpose flour
2 cups milk
1 1/2 pounds processed cheese food (eg. Velveeta), cubed
1 pinch ground white pepper
Directions
In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness.
Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper. (Note: Be careful not to let the soup boil, or the cheese will break down.)
3 (10 ounce) packages frozen chopped broccoli
3 (14.5 ounce) cans chicken broth
6 tablespoons margarine
1 onion, chopped
1/2 cup all-purpose flour
2 cups milk
1 1/2 pounds processed cheese food (eg. Velveeta), cubed
1 pinch ground white pepper
Directions
In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness.
Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper. (Note: Be careful not to let the soup boil, or the cheese will break down.)
Yummy or not :Beef Bourguignon I recipe.
Ingredients
3 cups Burgundy wine
2 tablespoons brandy
2 onions, thinly sliced
2 carrots, chopped
1 sprig fresh parsley
1 clove garlic, crushed
10 whole black peppercorns
1 teaspoon salt
2 pounds cubed beef chuck roast
4 tablespoons olive oil, divided
1/4 pound bacon, cubed
2 onions, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
2 cloves garlic, crushed
1 (10.5 ounce) can beef broth
salt and pepper to taste
4 tablespoons butter
1 pound fresh mushrooms, sliced
Directions
For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
Preheat oven to 300 degrees F (150 degrees C).
For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.
Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish.
Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.
3 cups Burgundy wine
2 tablespoons brandy
2 onions, thinly sliced
2 carrots, chopped
1 sprig fresh parsley
1 clove garlic, crushed
10 whole black peppercorns
1 teaspoon salt
2 pounds cubed beef chuck roast
4 tablespoons olive oil, divided
1/4 pound bacon, cubed
2 onions, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
2 cloves garlic, crushed
1 (10.5 ounce) can beef broth
salt and pepper to taste
4 tablespoons butter
1 pound fresh mushrooms, sliced
Directions
For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
Preheat oven to 300 degrees F (150 degrees C).
For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.
Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish.
Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.
Yummy or not :Avocado Blast recipe.
Ingredients
5 avocados, peeled and pitted
4 tablespoons sweetened condensed milk
1 tablespoon dry milk powder
2 teaspoons white sugar
1/2 cup ice
Directions
In a blender, combine avocado, sweetened condensed milk, powdered milk, sugar and ice. Blend until smooth. Pour into glasses and serve.
5 avocados, peeled and pitted
4 tablespoons sweetened condensed milk
1 tablespoon dry milk powder
2 teaspoons white sugar
1/2 cup ice
Directions
In a blender, combine avocado, sweetened condensed milk, powdered milk, sugar and ice. Blend until smooth. Pour into glasses and serve.
Yummy or not :Autumn Pork Roast recipe.
Ingredients
2 1/2 pounds boneless pork loin
1 teaspoon garlic powder
salt and pepper to taste
2 tablespoons olive oil
1/2 cup dry white wine
2 cups cubed butternut squash
1 large onion, sliced
1/2 cup applesauce
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Season the pork loin with garlic powder, salt, and pepper. Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Brown the pork loin on all sides in the hot oil, about 10 minutes total. Remove the pork loin from the pan, and set aside. Pour in the white wine, and bring to a simmer, stirring to dissolve the caramelized bits in the pan.
Scatter the butternut squash and onion in the skillet and place the browned pork loin on top so they work as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon. Pour over the pork loin, then cover the pan with a lid or a double layer of aluminum foil.
Bake pork loin in preheated oven until it has reached an internal temperature of 160 degrees F (70 degrees C), about 1 hour. Allow to rest for 10 minutes before serving
2 1/2 pounds boneless pork loin
1 teaspoon garlic powder
salt and pepper to taste
2 tablespoons olive oil
1/2 cup dry white wine
2 cups cubed butternut squash
1 large onion, sliced
1/2 cup applesauce
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Season the pork loin with garlic powder, salt, and pepper. Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Brown the pork loin on all sides in the hot oil, about 10 minutes total. Remove the pork loin from the pan, and set aside. Pour in the white wine, and bring to a simmer, stirring to dissolve the caramelized bits in the pan.
Scatter the butternut squash and onion in the skillet and place the browned pork loin on top so they work as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon. Pour over the pork loin, then cover the pan with a lid or a double layer of aluminum foil.
Bake pork loin in preheated oven until it has reached an internal temperature of 160 degrees F (70 degrees C), about 1 hour. Allow to rest for 10 minutes before serving
Yummy or not :Blackberry Buckle recipe.
Ingredients
1/2 cup shortening
1 cup sugar, divided
1 egg, beaten
2 1/2 cups all-purpose flour, divided
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh or frozen blackberries
2 teaspoons lemon juice
1/2 teaspoon ground cinnamon
1/4 cup cold butter
Directions
In a large mixing bowl, cream the shortening and 1/2 cup sugar until light and fluffy. Add the egg and mix well. Combine 2 cups flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition.
Spread into a greased 9-in. square baking dish. Toss the blackberries with lemon juice; sprinkle over batter. In a small bowl, combine the cinnamon and remaining sugar and flour; cut in the butter until mixture resembles coarse crumbs. Sprinkle over berries.
Bake, uncovered, at 350 degrees F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Refrigerate leftovers.
1/2 cup shortening
1 cup sugar, divided
1 egg, beaten
2 1/2 cups all-purpose flour, divided
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh or frozen blackberries
2 teaspoons lemon juice
1/2 teaspoon ground cinnamon
1/4 cup cold butter
Directions
In a large mixing bowl, cream the shortening and 1/2 cup sugar until light and fluffy. Add the egg and mix well. Combine 2 cups flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition.
Spread into a greased 9-in. square baking dish. Toss the blackberries with lemon juice; sprinkle over batter. In a small bowl, combine the cinnamon and remaining sugar and flour; cut in the butter until mixture resembles coarse crumbs. Sprinkle over berries.
Bake, uncovered, at 350 degrees F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Refrigerate leftovers.
Yummy or not :Alfredo Sauce recipe.
Ingredients
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
Directions
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
Directions
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
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