Ingredients
1 (2 pound) butternut squash, halved and seeded
salt to taste
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks like French fries. Arrange squash pieces on a baking sheet and season with salt.
Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking. Fries are done when they are starting to brown on the edges and become crispy.
6/27/2011
Yummy or not :Bacon-Balsamic Deviled Eggs recipe.
Ingredients
4 slices bacon
1/2 cup mayonnaise
1/4 cup minced red onion
2 teaspoons white sugar
1/2 teaspoon balsamic vinegar
1/4 teaspoon celery salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley
Directions
Place the eggs in a large pot in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; immediately remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water in the sink. Peel and halve lengthwise. Separate the yolks from the whites, placing the yolks in a bowl; arrange the egg whites with the rounded side down onto a serving platter.
Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop.
Mash the yolks with a fork. Add the bacon, mayonnaise, onion, sugar, vinegar, celery salt, and pepper; stir until thoroughly combined. Spoon the mixture into the egg whites. Garnish with parsley.
4 slices bacon
1/2 cup mayonnaise
1/4 cup minced red onion
2 teaspoons white sugar
1/2 teaspoon balsamic vinegar
1/4 teaspoon celery salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley
Directions
Place the eggs in a large pot in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; immediately remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water in the sink. Peel and halve lengthwise. Separate the yolks from the whites, placing the yolks in a bowl; arrange the egg whites with the rounded side down onto a serving platter.
Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop.
Mash the yolks with a fork. Add the bacon, mayonnaise, onion, sugar, vinegar, celery salt, and pepper; stir until thoroughly combined. Spoon the mixture into the egg whites. Garnish with parsley.
Yummy or not :Banana Wake-Up Bars recipe.
Ingredients
1/3 cup peanut butter
1/3 cup brown sugar
2 1/2 tablespoons butter
1/2 teaspoon vanilla extract
1 ripe banana, mashed
2/3 cup rolled oats
1/3 cup all-purpose flour
2 tablespoons wheat germ
1/4 teaspoon baking soda
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
In a mixing bowl, beat together the peanut butter, brown sugar, and butter with an electric mixer until smooth and fluffy. Beat in the egg and vanilla extract, then the banana. Stir in the oats, flour, wheat germ, and baking soda until completely combined. Spread in prepared baking pan.
Bake in the preheated oven until set and lightly browned, 20 to 25 minutes. Remove from oven and cool in pan on wire rack before cutting into bars.
1/3 cup peanut butter
1/3 cup brown sugar
2 1/2 tablespoons butter
1/2 teaspoon vanilla extract
1 ripe banana, mashed
2/3 cup rolled oats
1/3 cup all-purpose flour
2 tablespoons wheat germ
1/4 teaspoon baking soda
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
In a mixing bowl, beat together the peanut butter, brown sugar, and butter with an electric mixer until smooth and fluffy. Beat in the egg and vanilla extract, then the banana. Stir in the oats, flour, wheat germ, and baking soda until completely combined. Spread in prepared baking pan.
Bake in the preheated oven until set and lightly browned, 20 to 25 minutes. Remove from oven and cool in pan on wire rack before cutting into bars.
Yummy or not :Banana Yogurt Pie recipe.
Ingredients
2 cups rolled oats
1 cup pitted dates
1 teaspoon vanilla extract
2 tablespoons orange juice
3 tablespoons cocoa powder
1/4 cup boiling water
1 teaspoon unflavored gelatin
2 frozen bananas, peeled and chopped
1 cup low-fat evaporated milk, chilled
1/2 teaspoon vanilla extract
1 cup low-fat plain yogurt
1 banana, finely sliced
1/4 cup lemon juice
1 teaspoon ground nutmeg
Directions
Combine the rolled oats, dates, vanilla extract, orange juice, and cocoa powder in the bowl of a food processor. Blend for 3 minutes, or until mixture sticks together. Press the mixture thinly around the sides and base of a 9 inch pie dish and refrigerate.
Place the gelatin in a small bowl. Pour boiling water over gelatin, stir to dissolve, and set aside to cool.
Place frozen bananas in food processor or blender and blend until smooth. Add milk and blend for 3-4 minutes. Add extra vanilla and yogurt and mix well. Add dissolved gelatin. Pour mixture into the base of the pie dish and refrigerate until firm.
Soak the extra banana in the lemon juice, slice and place on top of pie. Sprinkle with nutmeg and serve.
2 cups rolled oats
1 cup pitted dates
1 teaspoon vanilla extract
2 tablespoons orange juice
3 tablespoons cocoa powder
1/4 cup boiling water
1 teaspoon unflavored gelatin
2 frozen bananas, peeled and chopped
1 cup low-fat evaporated milk, chilled
1/2 teaspoon vanilla extract
1 cup low-fat plain yogurt
1 banana, finely sliced
1/4 cup lemon juice
1 teaspoon ground nutmeg
Directions
Combine the rolled oats, dates, vanilla extract, orange juice, and cocoa powder in the bowl of a food processor. Blend for 3 minutes, or until mixture sticks together. Press the mixture thinly around the sides and base of a 9 inch pie dish and refrigerate.
Place the gelatin in a small bowl. Pour boiling water over gelatin, stir to dissolve, and set aside to cool.
Place frozen bananas in food processor or blender and blend until smooth. Add milk and blend for 3-4 minutes. Add extra vanilla and yogurt and mix well. Add dissolved gelatin. Pour mixture into the base of the pie dish and refrigerate until firm.
Soak the extra banana in the lemon juice, slice and place on top of pie. Sprinkle with nutmeg and serve.
Yummy or not :Bread N Butter Dressing recipe.
Ingredients
8 slices bread
6 tablespoons butter or margarine, divided
3/4 cup chicken broth
1/4 cup chopped onion
1/2 teaspoon rubbed sage
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Toast bread and spread with 2 tablespoons of butter; cut into 3/4-in. cubes. Place in a 1-qt. microwave-safe dish set aside. Place remaining butter in a microwave-safe bowl; cover and microwave on high for 50-60 seconds. stir in broth, onion and seasonings. Pour over the bread cubes and toss to coat. Microwave, uncovered, on high for 6 minutes, stirring once.
8 slices bread
6 tablespoons butter or margarine, divided
3/4 cup chicken broth
1/4 cup chopped onion
1/2 teaspoon rubbed sage
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Toast bread and spread with 2 tablespoons of butter; cut into 3/4-in. cubes. Place in a 1-qt. microwave-safe dish set aside. Place remaining butter in a microwave-safe bowl; cover and microwave on high for 50-60 seconds. stir in broth, onion and seasonings. Pour over the bread cubes and toss to coat. Microwave, uncovered, on high for 6 minutes, stirring once.
Yummy or not :Big Daddy's Barbeque Sauce recipe.
Ingredients
1 cup ketchup
1/4 cup water
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
3 tablespoons butter
1/2 teaspoon celery salt
salt and pepper to taste
Directions
Bring the ketchup, water, liquid smoke, Worcestershire sauce, butter, and celery salt to a simmer in a small saucepan over medium heat. Season to taste with salt and pepper before serving.
1 cup ketchup
1/4 cup water
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
3 tablespoons butter
1/2 teaspoon celery salt
salt and pepper to taste
Directions
Bring the ketchup, water, liquid smoke, Worcestershire sauce, butter, and celery salt to a simmer in a small saucepan over medium heat. Season to taste with salt and pepper before serving.
Yummy or not :Bran Muffins III recipe.
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 cups wheat bran
1/2 teaspoon salt
1 1/4 teaspoons baking soda
6 tablespoons molasses
2 cups buttermilk
1 egg, beaten
3 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease muffin pans or line with paper cups.
In a large bowl, combine all purpose flour, whole wheat flour, wheat bran, salt and baking soda. Add molasses, buttermilk, egg and butter; stir just to moisten. Scoop batter into prepared muffin pans. Cups should be 2/3 to 3/4 full.
Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 cups wheat bran
1/2 teaspoon salt
1 1/4 teaspoons baking soda
6 tablespoons molasses
2 cups buttermilk
1 egg, beaten
3 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease muffin pans or line with paper cups.
In a large bowl, combine all purpose flour, whole wheat flour, wheat bran, salt and baking soda. Add molasses, buttermilk, egg and butter; stir just to moisten. Scoop batter into prepared muffin pans. Cups should be 2/3 to 3/4 full.
Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Yummy or not :Asian Grilled Chicken recipe.
Ingredients
1 3/4 cups Swanson� Chicken Broth
2 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon sugar
1 teaspoon garlic powder
1/8 teaspoon crushed red pepper
4 skinless, boneless chicken breasts
Directions
Mix broth, soy, vinegar, sugar, garlic powder and red pepper in shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 1 hour. Remove chicken from marinade.
Grill or broil chicken 15 minutes or until done, turning and brushing often with marinade.
Heat remaining marinade to a boil and serve with chicken.
1 3/4 cups Swanson� Chicken Broth
2 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon sugar
1 teaspoon garlic powder
1/8 teaspoon crushed red pepper
4 skinless, boneless chicken breasts
Directions
Mix broth, soy, vinegar, sugar, garlic powder and red pepper in shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 1 hour. Remove chicken from marinade.
Grill or broil chicken 15 minutes or until done, turning and brushing often with marinade.
Heat remaining marinade to a boil and serve with chicken.
Yummy or not :Blue Cheese Apple Salad recipe.
Ingredients
3 unpeeled red apples, cubed
2 teaspoons lemon juice
3 cups cubed cantaloupe
2 cups sliced celery
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/3 cup mayonnaise or salad dressing
Lettuce Leaves
Directions
In a large bowl, toss apples with lemon juice. Add cantaloupe and celery; mix well. In a small bowl, combine the sour cream, blue cheese and mayonnaise. Pour over apple mixture and toss to coat. Cover and refrigerate for 1 hour. Serve in a lettuce-lined bowl.
3 unpeeled red apples, cubed
2 teaspoons lemon juice
3 cups cubed cantaloupe
2 cups sliced celery
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/3 cup mayonnaise or salad dressing
Lettuce Leaves
Directions
In a large bowl, toss apples with lemon juice. Add cantaloupe and celery; mix well. In a small bowl, combine the sour cream, blue cheese and mayonnaise. Pour over apple mixture and toss to coat. Cover and refrigerate for 1 hour. Serve in a lettuce-lined bowl.
Yummy or not :Bread Dumplings recipe.
Ingredients
10 white dinner rolls
2 cups lukewarm milk
1 tablespoon butter
1/2 cup diced cooked ham
1 small onion, chopped
1 tablespoon chopped parsley
3 eggs, lightly beaten
salt and pepper to taste
1 pinch ground nutmeg
Directions
Slice rolls finely and soak in milk, until moist but not soggy.
Melt butter in a small skillet and saute ham with onion and parsley.
Fill a large saucepan with salted water and bring to a boil. Meanwhile, add eggs, salt, pepper and nutmeg to bread/milk mixture and combine with ham/onion saute. Mix well and shape into dumplings.
Cook in salted water for 20 minutes and serve immediately.
10 white dinner rolls
2 cups lukewarm milk
1 tablespoon butter
1/2 cup diced cooked ham
1 small onion, chopped
1 tablespoon chopped parsley
3 eggs, lightly beaten
salt and pepper to taste
1 pinch ground nutmeg
Directions
Slice rolls finely and soak in milk, until moist but not soggy.
Melt butter in a small skillet and saute ham with onion and parsley.
Fill a large saucepan with salted water and bring to a boil. Meanwhile, add eggs, salt, pepper and nutmeg to bread/milk mixture and combine with ham/onion saute. Mix well and shape into dumplings.
Cook in salted water for 20 minutes and serve immediately.
Yummy or not :Aunt Sally Cookies recipe.
Ingredients
1 cup white sugar
2 cups shortening
2 egg yolks
1 cup molasses
5 1/2 cups all-purpose flour
2 teaspoons cream of tartar
4 teaspoons baking soda
2 teaspoons salt
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 cup sour milk
1 1/2 cups white sugar
1/2 teaspoon distilled white vinegar
1/2 cup water
18 large marshmallows
2 egg whites
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
Directions
In a large bowl, cream together 1 cup white sugar and shortening until smooth. Stir in the egg yolks and molasses. Combine the flour, cream of tartar, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the sour milk. Cover and chill for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface roll the dough out to 1/8 inch thickness. Cut into rectangular shapes (I like to use a Spam can). Place cookies 1 inch apart onto an ungreased baking sheet.
Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Remove from baking sheets to cool on wire racks.
To make the frosting, combine 1 1/2 cups sugar, vinegar, water and marshmallows. Mix well and place over a pot of simmering water. when the marshmallows have melted, stir in the egg whites. Remove from heat and beat with an electric mixer for 7 minutes. Stir in the vanilla and confectioners' sugar until well blended. Frost cooled cookies.
1 cup white sugar
2 cups shortening
2 egg yolks
1 cup molasses
5 1/2 cups all-purpose flour
2 teaspoons cream of tartar
4 teaspoons baking soda
2 teaspoons salt
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 cup sour milk
1 1/2 cups white sugar
1/2 teaspoon distilled white vinegar
1/2 cup water
18 large marshmallows
2 egg whites
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
Directions
In a large bowl, cream together 1 cup white sugar and shortening until smooth. Stir in the egg yolks and molasses. Combine the flour, cream of tartar, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the sour milk. Cover and chill for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface roll the dough out to 1/8 inch thickness. Cut into rectangular shapes (I like to use a Spam can). Place cookies 1 inch apart onto an ungreased baking sheet.
Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Remove from baking sheets to cool on wire racks.
To make the frosting, combine 1 1/2 cups sugar, vinegar, water and marshmallows. Mix well and place over a pot of simmering water. when the marshmallows have melted, stir in the egg whites. Remove from heat and beat with an electric mixer for 7 minutes. Stir in the vanilla and confectioners' sugar until well blended. Frost cooled cookies.
Yummy or not :Baked Polenta with Fresh Tomatoes and Parmesan recipe.
Ingredients
2 1/4 cups water
1 tablespoon butter
1 cup quick-cooking polenta
1 cup grated Parmesan cheese
2 fresh basil leaves, chopped
salt and ground black pepper to taste
1 tablespoon butter, chilled and cut into pieces
2 tomatoes, sliced
1/2 cup grated Parmesan cheese
2 fresh basil leaves, chopped
Directions
Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.
2 1/4 cups water
1 tablespoon butter
1 cup quick-cooking polenta
1 cup grated Parmesan cheese
2 fresh basil leaves, chopped
salt and ground black pepper to taste
1 tablespoon butter, chilled and cut into pieces
2 tomatoes, sliced
1/2 cup grated Parmesan cheese
2 fresh basil leaves, chopped
Directions
Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.
Yummy or not :Apricot Oat Muffins recipe.
Ingredients
2 cups all-purpose flour
1/2 cup quick-cooking oats
1/2 cup packed dark brown sugar
1/4 cup sugar
3 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 1/2 cups fat-free milk
1/3 cup canola oil
1/4 cup egg substitute
3/4 cup chopped dried apricots
1/3 cup chopped walnuts
Directions
In a bowl, combine the flour, oats, sugars, baking powder, pumpkin pie spice and salt. In another bowl, combine milk, oil and egg substitute until blended; stir into dry ingredients just until blended (batter will be thin). Fold in the apricots and walnuts.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
2 cups all-purpose flour
1/2 cup quick-cooking oats
1/2 cup packed dark brown sugar
1/4 cup sugar
3 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 1/2 cups fat-free milk
1/3 cup canola oil
1/4 cup egg substitute
3/4 cup chopped dried apricots
1/3 cup chopped walnuts
Directions
In a bowl, combine the flour, oats, sugars, baking powder, pumpkin pie spice and salt. In another bowl, combine milk, oil and egg substitute until blended; stir into dry ingredients just until blended (batter will be thin). Fold in the apricots and walnuts.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Yummy or not :Balsamic and Rosemary Grilled Salmon recipe.
Ingredients
4 (4 ounce) salmon fillets
sea salt to taste
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1/4 cup lemon juice
1 clove garlic, minced
1 sprig fresh rosemary, minced
Directions
Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.
4 (4 ounce) salmon fillets
sea salt to taste
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1/4 cup lemon juice
1 clove garlic, minced
1 sprig fresh rosemary, minced
Directions
Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.
Yummy or not :Asparagus Chicken Divan recipe.
Ingredients
1 pound skinless, boneless chicken breast halves
2 pounds fresh asparagus, trimmed
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 teaspoon Worcestershire sauce
1/4 teaspoon ground nutmeg
1 cup grated Parmesan cheese, divided
1/2 cup whipping cream, whipped
3/4 cup mayonnaise*
Directions
Broil chicken 6 in. from the heat until juices run clear. Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and place in a greased shallow 2-1/2-qt. baking dish. Cut chicken into thin slices.
In a bowl, combine the soup, Worcestershire sauce and nutmeg. Spread half over asparagus. Sprinkle with 1/3 cup Parmesan cheese. Top with chicken. Spread remaining soup mixture over chicken; sprinkle with 1/3 cup Parmesan cheese.
Bake, uncovered, at 400 degrees F for 20 minutes. Fold whipped cream into mayonnaise; spread over top. Sprinkle with remaining Parmesan cheese. Broil 4-6 in. from the heat for about 2 minutes or until golden brown.
1 pound skinless, boneless chicken breast halves
2 pounds fresh asparagus, trimmed
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 teaspoon Worcestershire sauce
1/4 teaspoon ground nutmeg
1 cup grated Parmesan cheese, divided
1/2 cup whipping cream, whipped
3/4 cup mayonnaise*
Directions
Broil chicken 6 in. from the heat until juices run clear. Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and place in a greased shallow 2-1/2-qt. baking dish. Cut chicken into thin slices.
In a bowl, combine the soup, Worcestershire sauce and nutmeg. Spread half over asparagus. Sprinkle with 1/3 cup Parmesan cheese. Top with chicken. Spread remaining soup mixture over chicken; sprinkle with 1/3 cup Parmesan cheese.
Bake, uncovered, at 400 degrees F for 20 minutes. Fold whipped cream into mayonnaise; spread over top. Sprinkle with remaining Parmesan cheese. Broil 4-6 in. from the heat for about 2 minutes or until golden brown.
Yummy or not :Apple Walnut Cake recipe.
Ingredients
2 cups white sugar
1/2 pound butter
3 cups sifted all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 teaspoons vanilla extract
1 cup chopped walnuts
3 cups sliced Macintosh apples
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter and flour one 10 inch tube pan.
Cream together the butter and sugar. Add eggs one at a time beating well after each addition. Set aside.
Sift together the flour, salt, baking soda, cinnamon and nutmeg. Add to wet ingredients and mix well.
Stir in vanilla, walnuts and apples. Mix well and pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for approximately 1 hour or until toothpick inserted in center comes out clean. Set aside to cool. Slide knife along outer edges to release bottom of tube pan. Slide knife along bottom of tube pan and inner tube to release cake.
2 cups white sugar
1/2 pound butter
3 cups sifted all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 teaspoons vanilla extract
1 cup chopped walnuts
3 cups sliced Macintosh apples
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter and flour one 10 inch tube pan.
Cream together the butter and sugar. Add eggs one at a time beating well after each addition. Set aside.
Sift together the flour, salt, baking soda, cinnamon and nutmeg. Add to wet ingredients and mix well.
Stir in vanilla, walnuts and apples. Mix well and pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for approximately 1 hour or until toothpick inserted in center comes out clean. Set aside to cool. Slide knife along outer edges to release bottom of tube pan. Slide knife along bottom of tube pan and inner tube to release cake.
Yummy or not :Boiled Custard II recipe.
Ingredients
2 1/2 cups white sugar
1 gallon milk
1 teaspoon vanilla extract
Directions
In a medium mixing bowl, mix together eggs and white sugar. Stir in milk.
In the lower pot of a double boiler, add water and bring to a low boil. Into the top pot, pour milk and sugar mixture. Cook over medium heat until mixture coats a spoon, about 30 minutes.
Add vanilla extract and strain using a sieve. Chill before serving.
2 1/2 cups white sugar
1 gallon milk
1 teaspoon vanilla extract
Directions
In a medium mixing bowl, mix together eggs and white sugar. Stir in milk.
In the lower pot of a double boiler, add water and bring to a low boil. Into the top pot, pour milk and sugar mixture. Cook over medium heat until mixture coats a spoon, about 30 minutes.
Add vanilla extract and strain using a sieve. Chill before serving.
Yummy or not :Best Zucchini Appetizer recipe.
Ingredients
3 cups sliced zucchini
1 cup all-purpose baking mix
1/2 cup chopped onion
1/2 teaspoon salt
4 eggs, beaten
1/2 cup shredded Cheddar cheese
1/2 cup vegetable oil
1 clove garlic, minced
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, mix zucchini, all-purpose baking mix, onion, salt, eggs, Cheddar cheese, vegetable oil and garlic.
Spread zucchini mixture into the prepared baking dish. Bake in the preheated oven 25 minutes, or until bubbly and lightly browned. Cut into bite-sized pieces to serve.
3 cups sliced zucchini
1 cup all-purpose baking mix
1/2 cup chopped onion
1/2 teaspoon salt
4 eggs, beaten
1/2 cup shredded Cheddar cheese
1/2 cup vegetable oil
1 clove garlic, minced
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, mix zucchini, all-purpose baking mix, onion, salt, eggs, Cheddar cheese, vegetable oil and garlic.
Spread zucchini mixture into the prepared baking dish. Bake in the preheated oven 25 minutes, or until bubbly and lightly browned. Cut into bite-sized pieces to serve.
Yummy or not :Birthday Cake recipe.
Ingredients
1 1/2 cups butter
2 1/3 cups confectioners' sugar
7 egg yolks
4 1/2 cups cake flour
3/4 teaspoon salt
2 1/2 teaspoons baking powder
1 3/4 cups milk
1 1/2 teaspoons vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour three 8 inch round pans.
Sift flour before measuring; resift with salt and baking powder at least twice more.
Beat egg yolks until very thick and pale - approximately 5 minutes with a mixer on high speed.
In a large bowl, cream butter or margarine and sugar. Blend in eggs. Fold sifted mixture, alternately with milk, into creamed mixture. Stir in vanilla. Pour batter into prepared pans.
Bake for 25 to 30 minutes, until cake springs back when touched. Cool in pans for 10 minutes. Turn out, and cool on wire rack. Frost with Decorator Frosting.
1 1/2 cups butter
2 1/3 cups confectioners' sugar
7 egg yolks
4 1/2 cups cake flour
3/4 teaspoon salt
2 1/2 teaspoons baking powder
1 3/4 cups milk
1 1/2 teaspoons vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour three 8 inch round pans.
Sift flour before measuring; resift with salt and baking powder at least twice more.
Beat egg yolks until very thick and pale - approximately 5 minutes with a mixer on high speed.
In a large bowl, cream butter or margarine and sugar. Blend in eggs. Fold sifted mixture, alternately with milk, into creamed mixture. Stir in vanilla. Pour batter into prepared pans.
Bake for 25 to 30 minutes, until cake springs back when touched. Cool in pans for 10 minutes. Turn out, and cool on wire rack. Frost with Decorator Frosting.
Yummy or not :Buffalo Chicken Fingers recipe.
Ingredients
4 skinless, boneless chicken breast halves - cut into finger-sized pieces
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 cup bread crumbs
2 egg whites, beaten
1 tablespoon water
Directions
Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.
In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.
Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet.
Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juices run clear.
4 skinless, boneless chicken breast halves - cut into finger-sized pieces
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 cup bread crumbs
2 egg whites, beaten
1 tablespoon water
Directions
Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.
In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.
Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet.
Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juices run clear.
Yummy or not :Awesome Broccoli Casserole recipe.
Ingredients
2 (10 ounce) packages chopped frozen broccoli, thawed
1 (15.25 ounce) can whole kernel corn, drained
1 large onion, diced
1 (16 ounce) container sour cream
1 (10.75 ounce) can condensed cream of broccoli soup
2 cups shredded Cheddar cheese, divided
1 (6 ounce) package herb-seasoned dry bread stuffing mix
1/4 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together broccoli, corn, and onions. Stir in sour cream, soup, and 1/4 cup shredded cheese. In a separate bowl, toss together stuffing mix and melted butter. Spread broccoli mixture into a 2 quart casserole dish and cover with stuffing mix.
Bake in preheated oven for 30 minutes, or until heated through and browned on top. Sprinkle remaining 1 3/4 cups cheese on top and bake an additional 5 minutes, until cheese is melted and bubbly.
2 (10 ounce) packages chopped frozen broccoli, thawed
1 (15.25 ounce) can whole kernel corn, drained
1 large onion, diced
1 (16 ounce) container sour cream
1 (10.75 ounce) can condensed cream of broccoli soup
2 cups shredded Cheddar cheese, divided
1 (6 ounce) package herb-seasoned dry bread stuffing mix
1/4 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together broccoli, corn, and onions. Stir in sour cream, soup, and 1/4 cup shredded cheese. In a separate bowl, toss together stuffing mix and melted butter. Spread broccoli mixture into a 2 quart casserole dish and cover with stuffing mix.
Bake in preheated oven for 30 minutes, or until heated through and browned on top. Sprinkle remaining 1 3/4 cups cheese on top and bake an additional 5 minutes, until cheese is melted and bubbly.
Yummy or not :Apple Mashed Potatoes recipe.
Ingredients
4 medium potatoes, peeled and cubed
2 medium tart apples, peeled and quartered
1/2 teaspoon salt
4 bacon strips, diced
1 small onion, quartered and thinly sliced
1/4 cup butter, softened
1 teaspoon cider vinegar
1/2 teaspoon sugar
1 dash ground nutmeg
Directions
Place the potatoes, apples and salt in a large saucepan; add enough water to cover. Bring to a boil; cover and cook for 12 minutes or until tender.
Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender.
Drain the potatoes and apples. Add the butter, vinegar and sugar; mash until smooth. Top with bacon, onion and nutmeg.
4 medium potatoes, peeled and cubed
2 medium tart apples, peeled and quartered
1/2 teaspoon salt
4 bacon strips, diced
1 small onion, quartered and thinly sliced
1/4 cup butter, softened
1 teaspoon cider vinegar
1/2 teaspoon sugar
1 dash ground nutmeg
Directions
Place the potatoes, apples and salt in a large saucepan; add enough water to cover. Bring to a boil; cover and cook for 12 minutes or until tender.
Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender.
Drain the potatoes and apples. Add the butter, vinegar and sugar; mash until smooth. Top with bacon, onion and nutmeg.
Yummy or not :Apple-Raisin Breakfast Bread Pudding recipe.
Ingredients
1/2 cup heavy cream
1 tablespoon vanilla extract
1 teaspoon ground nutmeg
1 (16 ounce) loaf cinnamon bread with raisins, cut into 1-inch cubes
2 Granny Smith apples - peeled, cored, and sliced
1 cup brown sugar
1 teaspoon ground cinnamon
1/4 cup melted butter
1 Granny Smith apple - peeled, cored, and diced
Directions
Beat the eggs in a mixing bowl. Whisk in the milk, cream, vanilla extract, and nutmeg until evenly blended. Fold in the bread cubes and set aside until the bread soaks up the egg mixture, about 5 minutes. Place the sliced apples into a mixing bowl and sprinkle with brown sugar, cinnamon, and melted butter; toss to evenly coat. Grease a 9x13-inch baking dish and arrange the apple slices evenly into the bottom of the prepared baking dish; spoon the bread mixture over top. Cover the dish with aluminum foil and refrigerate overnight.
Preheat an oven to 375 degrees F (190 degrees C).
Sprinkle the diced apple over the bread pudding and cover again with the aluminum foil. Bake in the preheated oven until the bread is no longer soggy, about 40 minutes. Remove the foil and set the oven to Broil; broil until golden brown on top, about 5 minutes. Remove and let stand 5 to 10 minutes before serving.
1/2 cup heavy cream
1 tablespoon vanilla extract
1 teaspoon ground nutmeg
1 (16 ounce) loaf cinnamon bread with raisins, cut into 1-inch cubes
2 Granny Smith apples - peeled, cored, and sliced
1 cup brown sugar
1 teaspoon ground cinnamon
1/4 cup melted butter
1 Granny Smith apple - peeled, cored, and diced
Directions
Beat the eggs in a mixing bowl. Whisk in the milk, cream, vanilla extract, and nutmeg until evenly blended. Fold in the bread cubes and set aside until the bread soaks up the egg mixture, about 5 minutes. Place the sliced apples into a mixing bowl and sprinkle with brown sugar, cinnamon, and melted butter; toss to evenly coat. Grease a 9x13-inch baking dish and arrange the apple slices evenly into the bottom of the prepared baking dish; spoon the bread mixture over top. Cover the dish with aluminum foil and refrigerate overnight.
Preheat an oven to 375 degrees F (190 degrees C).
Sprinkle the diced apple over the bread pudding and cover again with the aluminum foil. Bake in the preheated oven until the bread is no longer soggy, about 40 minutes. Remove the foil and set the oven to Broil; broil until golden brown on top, about 5 minutes. Remove and let stand 5 to 10 minutes before serving.
Yummy or not :Broccoli Chicken Braid recipe.
Ingredients
2 cups chopped cooked chicken
1 cup chopped fresh broccoli florets
1 cup shredded Cheddar cheese
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 garlic clove, minced
1 teaspoon dill weed
1/4 teaspoon salt
1/2 cup mayonnaise
2 (8 ounce) cans refrigerated crescent rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds
Directions
In a bowl, combine the first eight ingredients. Stir in mayonnaise. Unroll both tubes of crescent roll dough into one long rectangle on an ungreased baking sheet. Roll into a 15-in. x 12-in. rectangle, sealing seams and perforations. Spoon chicken mixture down center third of dough.
On each long side, cut eight strips about 3-1/2 in. into the center. bring one strip from each side over filling and pinch ends to seal; repeat. Brush with egg white. Sprinkle with almonds. Bake at 375 degrees F for 15-20 minutes or until filling is heated through and top is golden brown.
2 cups chopped cooked chicken
1 cup chopped fresh broccoli florets
1 cup shredded Cheddar cheese
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 garlic clove, minced
1 teaspoon dill weed
1/4 teaspoon salt
1/2 cup mayonnaise
2 (8 ounce) cans refrigerated crescent rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds
Directions
In a bowl, combine the first eight ingredients. Stir in mayonnaise. Unroll both tubes of crescent roll dough into one long rectangle on an ungreased baking sheet. Roll into a 15-in. x 12-in. rectangle, sealing seams and perforations. Spoon chicken mixture down center third of dough.
On each long side, cut eight strips about 3-1/2 in. into the center. bring one strip from each side over filling and pinch ends to seal; repeat. Brush with egg white. Sprinkle with almonds. Bake at 375 degrees F for 15-20 minutes or until filling is heated through and top is golden brown.
Yummy or not :Basic Cheese Polenta recipe.
Ingredients
1 cup cornmeal
1 cup cold water
1 teaspoon salt
3 cups boiling water
1 cup grated Parmesan cheese
Directions
In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.
Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving.
1 cup cornmeal
1 cup cold water
1 teaspoon salt
3 cups boiling water
1 cup grated Parmesan cheese
Directions
In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.
Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving.
Yummy or not :Apple Pie Spice Mix recipe.
Ingredients
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cardamom
Directions
In a small bowl, combine cinnamon, nutmeg and cardamom. Store in a sealed jar.
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cardamom
Directions
In a small bowl, combine cinnamon, nutmeg and cardamom. Store in a sealed jar.
Yummy or not :Applesauce Sandwiches recipe.
Ingredients
1 cup applesauce
8 slices bread
1/4 cup butter or margarine, softened
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Directions
Spread the applesauce on four slices of bread; top with remaining bread. Lightly butter the outsides of sandwiches. Toast on a hot griddle for 3-4 minutes on each side or until golden brown. Combine sugar and cinnamon; sprinkle over hot sandwiches. Serve immediately.
1 cup applesauce
8 slices bread
1/4 cup butter or margarine, softened
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Directions
Spread the applesauce on four slices of bread; top with remaining bread. Lightly butter the outsides of sandwiches. Toast on a hot griddle for 3-4 minutes on each side or until golden brown. Combine sugar and cinnamon; sprinkle over hot sandwiches. Serve immediately.
Yummy or not :Asian Flank Steak Stir-Fry recipe.
Ingredients
4 ounces uncooked Asian rice noodles
2 teaspoons cornstarch
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons hoisin sauce
1 teaspoon minced gingerroot
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 (14 ounce) package frozen stir fry vegetable blend
1 1/2 cups shredded carrots
2 teaspoons sesame oil, divided
1 1/2 pounds beef flank steak, cut into thin strips
2 teaspoons sesame seeds, toasted
Directions
In a large bowl, soak noodles in boiling water for 10 minutes. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic, salt and pepper until blended; set aside.
In a large skillet or wok, stir-fry the vegetable blend and carrots in 1 teaspoon oil for 2-3 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry beef in remaining oil for 3-4 minutes or until no longer pink.
Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain noodles. Stir noodles and vegetables into beef mixture; heat through. Sprinkle with sesame seeds.
4 ounces uncooked Asian rice noodles
2 teaspoons cornstarch
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons hoisin sauce
1 teaspoon minced gingerroot
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 (14 ounce) package frozen stir fry vegetable blend
1 1/2 cups shredded carrots
2 teaspoons sesame oil, divided
1 1/2 pounds beef flank steak, cut into thin strips
2 teaspoons sesame seeds, toasted
Directions
In a large bowl, soak noodles in boiling water for 10 minutes. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic, salt and pepper until blended; set aside.
In a large skillet or wok, stir-fry the vegetable blend and carrots in 1 teaspoon oil for 2-3 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry beef in remaining oil for 3-4 minutes or until no longer pink.
Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain noodles. Stir noodles and vegetables into beef mixture; heat through. Sprinkle with sesame seeds.
Yummy or not :Apricot Brandy Cake recipe.
Ingredients
1/2 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/2 cup apricot brandy
1/2 cup vegetable oil
1/2 cup water
1/4 cup butter
2 teaspoons apricot brandy
2 teaspoons water
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle pecans on the bottom of the pan.
In large mixing bowl, combine cake mix, pudding mix, apricot brandy, oil, water and eggs. Beat on medium speed for 10 minutes. Pour batter over pecans in prepared Bundt pan.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make apricot brandy glaze: In medium pan, combine butter, apricot brandy and water. Bring to boil and simmer for 5 minutes. Cool slightly. Stir in confectioners' sugar until of desired consistency. Drizzle over cake.
1/2 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/2 cup apricot brandy
1/2 cup vegetable oil
1/2 cup water
1/4 cup butter
2 teaspoons apricot brandy
2 teaspoons water
1 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle pecans on the bottom of the pan.
In large mixing bowl, combine cake mix, pudding mix, apricot brandy, oil, water and eggs. Beat on medium speed for 10 minutes. Pour batter over pecans in prepared Bundt pan.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make apricot brandy glaze: In medium pan, combine butter, apricot brandy and water. Bring to boil and simmer for 5 minutes. Cool slightly. Stir in confectioners' sugar until of desired consistency. Drizzle over cake.
Yummy or not :Baked Haddock recipe.
Ingredients
5 pounds haddock fillets
1 teaspoon dill weed
3 medium lemons, sliced
TARTAR SAUCE:
1 cup mayonnaise
1/4 cup dill pickle relish
1 tablespoon sugar
1 tablespoon finely chopped onion
1 tablespoon diced pimientos
1 teaspoon lemon juice
1/2 teaspoon dill weed
Directions
Place fillets in a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with dill. Arrange lemon slices over fillets. Cover and bake at 350 degrees F for 30 minutes or until fish flakes easily with a fork. In a small bowl, combine the tartar sauce ingredients. Serve with fish.
5 pounds haddock fillets
1 teaspoon dill weed
3 medium lemons, sliced
TARTAR SAUCE:
1 cup mayonnaise
1/4 cup dill pickle relish
1 tablespoon sugar
1 tablespoon finely chopped onion
1 tablespoon diced pimientos
1 teaspoon lemon juice
1/2 teaspoon dill weed
Directions
Place fillets in a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with dill. Arrange lemon slices over fillets. Cover and bake at 350 degrees F for 30 minutes or until fish flakes easily with a fork. In a small bowl, combine the tartar sauce ingredients. Serve with fish.
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