Ingredients
2/3 cup dry bread crumbs
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1 tablespoon water
10 chicken wings
Directions
In a large resealable plastic bag, combine the bread crumbs, onion powder, basil, garlic salt and paprika. In a small bowl, whisk egg and water. Cut chicken wings into three sections; discard wing tips. Dip wings in egg, then place in bag and shake to coat. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425 degrees F for 30-35 minutes or until juices run clear, turning once.
6/30/2011
Yummy or not :Allison's Supreme Chocolate Chip Cookies recipe.
Ingredients
1/2 cup shortening
1/2 cup butter, softened
3/4 cup packed brown sugar
3/4 cup white sugar
1 teaspoon vanilla extract
1 tablespoon coffee-flavored liqueur
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oats
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening, butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and coffee liqueur. Combine the flour, baking soda, and salt; stir into the sugar mixture. Mix in the oats, chocolate chips, and walnuts. Roll tablespoonfuls of dough into balls, and place them 2 inches apart onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until golden. Cool on a wire rack for a few minutes before eating!
1/2 cup shortening
1/2 cup butter, softened
3/4 cup packed brown sugar
3/4 cup white sugar
1 teaspoon vanilla extract
1 tablespoon coffee-flavored liqueur
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oats
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening, butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and coffee liqueur. Combine the flour, baking soda, and salt; stir into the sugar mixture. Mix in the oats, chocolate chips, and walnuts. Roll tablespoonfuls of dough into balls, and place them 2 inches apart onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until golden. Cool on a wire rack for a few minutes before eating!
Yummy or not :Bacon Wrapped Dates Stuffed with Blue Cheese recipe.
Ingredients
1 pound sliced bacon, cut in half
1 pound pitted dates
4 ounces blue cheese
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Slice dates in half, and open them up. Pinch off pieces of blue cheese, and place them into the center of the dates. Close the halves of the dates, and wrap a half-slice of bacon around the outside. Secure each one with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease.
Bake for 30 to 40 minutes in the preheated oven, or until the bacon is crisp. Turn dates over after the first 20 minutes for even cooking.
1 pound sliced bacon, cut in half
1 pound pitted dates
4 ounces blue cheese
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Slice dates in half, and open them up. Pinch off pieces of blue cheese, and place them into the center of the dates. Close the halves of the dates, and wrap a half-slice of bacon around the outside. Secure each one with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease.
Bake for 30 to 40 minutes in the preheated oven, or until the bacon is crisp. Turn dates over after the first 20 minutes for even cooking.
Yummy or not :Almond Currant Rice recipe.
Ingredients
2 cups uncooked instant rice
2 tablespoons butter or margarine
1/4 teaspoon salt
1/4 cup chopped toasted almonds
1/4 cup dried currants
Directions
Prepare rice according to package directions, adding butter and salt. Just before serving, stir in almonds and currants.
2 cups uncooked instant rice
2 tablespoons butter or margarine
1/4 teaspoon salt
1/4 cup chopped toasted almonds
1/4 cup dried currants
Directions
Prepare rice according to package directions, adding butter and salt. Just before serving, stir in almonds and currants.
Yummy or not :Bar-B-Q Baked Beans recipe.
Ingredients
1 (15 ounce) can kidney beans, drained (optional)
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can lima beans, drained
1 (16 ounce) can great Northern beans, drained
1 (12 ounce) bottle chili sauce
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 tablespoons molasses
3 slices bacon, cut in half
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a medium baking dish, mix kidney beans, pinto beans, lima beans, great northern beans, chili sauce, brown sugar, Dijon mustard, Worcestershire sauce and molasses. Top with bacon.
Bake 1 hour in the preheated oven, until thick and bubbly.
1 (15 ounce) can kidney beans, drained (optional)
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can lima beans, drained
1 (16 ounce) can great Northern beans, drained
1 (12 ounce) bottle chili sauce
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 tablespoons molasses
3 slices bacon, cut in half
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a medium baking dish, mix kidney beans, pinto beans, lima beans, great northern beans, chili sauce, brown sugar, Dijon mustard, Worcestershire sauce and molasses. Top with bacon.
Bake 1 hour in the preheated oven, until thick and bubbly.
Yummy or not :Aioli (Garlic Mayonnaise) recipe.
Ingredients
1 teaspoon Dijon mustard
1 cup extra-virgin olive oil
1/2 clove garlic, minced
lemon juice to taste
salt and pepper to taste
Directions
In a bowl, whisk together the Dijon mustard and egg yolk. Slowly pour in olive oil while whisking rapidly. After all the olive oil is in the mixture, blend in the garlic and lemon juice. Season with salt and pepper.
1 teaspoon Dijon mustard
1 cup extra-virgin olive oil
1/2 clove garlic, minced
lemon juice to taste
salt and pepper to taste
Directions
In a bowl, whisk together the Dijon mustard and egg yolk. Slowly pour in olive oil while whisking rapidly. After all the olive oil is in the mixture, blend in the garlic and lemon juice. Season with salt and pepper.
Yummy or not :Broiled Ginger Chicken recipe.
Ingredients
4 pounds skinless, boneless chicken breast halves
1/2 cup mayonnaise
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
Directions
Flatten the chicken to 1/4-in. thickness. Place on a broiler pan rack. Broil for 3 minutes on each side. Combine mayonnaise, soy sauce, ginger and cayenne; brush over chicken. Broil 2-3 minutes longer on each side or until juices run clear.
4 pounds skinless, boneless chicken breast halves
1/2 cup mayonnaise
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
Directions
Flatten the chicken to 1/4-in. thickness. Place on a broiler pan rack. Broil for 3 minutes on each side. Combine mayonnaise, soy sauce, ginger and cayenne; brush over chicken. Broil 2-3 minutes longer on each side or until juices run clear.
Yummy or not :Apricot Cranberry Cake recipe.
Ingredients
3 cups biscuit/baking mix
3/4 cup sugar
2 eggs, beaten
1 cup plain yogurt
1/4 cup orange juice
1/4 cup vegetable oil
1 1/2 teaspoons almond extract
2 cups fresh or frozen cranberries
3/4 cup chopped dried apricots
1/2 cup chopped almonds
1 cup confectioners' sugar
4 teaspoons orange juice
1/2 teaspoon vanilla extract
Directions
In a bowl, combine the biscuit mix and sugar. In another bowl, combine the eggs, yogurt, orange juice, oil and almond extract. Stir into biscuit mixture just until combined. Fold in the cranberries, apricots and almonds.
Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 50-55 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire rack to cool completely. In a bowl, combine the glaze ingredients until smooth. Drizzle over cooled cake.
3 cups biscuit/baking mix
3/4 cup sugar
2 eggs, beaten
1 cup plain yogurt
1/4 cup orange juice
1/4 cup vegetable oil
1 1/2 teaspoons almond extract
2 cups fresh or frozen cranberries
3/4 cup chopped dried apricots
1/2 cup chopped almonds
1 cup confectioners' sugar
4 teaspoons orange juice
1/2 teaspoon vanilla extract
Directions
In a bowl, combine the biscuit mix and sugar. In another bowl, combine the eggs, yogurt, orange juice, oil and almond extract. Stir into biscuit mixture just until combined. Fold in the cranberries, apricots and almonds.
Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 50-55 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire rack to cool completely. In a bowl, combine the glaze ingredients until smooth. Drizzle over cooled cake.
Yummy or not :Buttermilk Pie I recipe.
Ingredients
1 recipe pastry for a 9 inch single crust pie
1 1/4 cups white sugar
1/4 cup all-purpose flour
2 cups buttermilk
1 teaspoon vanilla extract
1/4 cup butter
Directions
Mix sugar and flour. Add buttermilk, beaten eggs, vanilla. Melt the butter over low heat. Add to buttermilk mixture and mix well.
Pour into pie crust and bake at 350 degrees F (175 degrees C) for 35 - 40 minutes.
1 recipe pastry for a 9 inch single crust pie
1 1/4 cups white sugar
1/4 cup all-purpose flour
2 cups buttermilk
1 teaspoon vanilla extract
1/4 cup butter
Directions
Mix sugar and flour. Add buttermilk, beaten eggs, vanilla. Melt the butter over low heat. Add to buttermilk mixture and mix well.
Pour into pie crust and bake at 350 degrees F (175 degrees C) for 35 - 40 minutes.
Yummy or not :Albondigas Sinaloenses recipe.
Ingredients
1 tablespoon olive oil
1/2 small onion, finely diced
1 clove garlic, minced
1/3 cup tomato sauce
1/4 cup uncooked white rice
fresh mint or spearmint
1 1/2 pounds lean ground sirloin
2 plum tomatoes, finely chopped
2 tablespoons diced onion
1 egg white
salt and pepper
4 sprigs fresh mint or spearmint, minced
Directions
In a large stock pot, cook onion and garlic in olive oil over medium high heat until translucent. Stir in tomato sauce, water, rice, mint, and salt, and bring to a low boil.
Meanwhile, combine ground sirloin with tomatoes, 2 tablespoons diced onion, egg white, mint, and salt and pepper. Form into small balls, and place in boiling liquid. Reduce to a simmer, cover, and cook for 30 minutes, or until meat is cooked and rice is tender.
1 tablespoon olive oil
1/2 small onion, finely diced
1 clove garlic, minced
1/3 cup tomato sauce
1/4 cup uncooked white rice
fresh mint or spearmint
1 1/2 pounds lean ground sirloin
2 plum tomatoes, finely chopped
2 tablespoons diced onion
1 egg white
salt and pepper
4 sprigs fresh mint or spearmint, minced
Directions
In a large stock pot, cook onion and garlic in olive oil over medium high heat until translucent. Stir in tomato sauce, water, rice, mint, and salt, and bring to a low boil.
Meanwhile, combine ground sirloin with tomatoes, 2 tablespoons diced onion, egg white, mint, and salt and pepper. Form into small balls, and place in boiling liquid. Reduce to a simmer, cover, and cook for 30 minutes, or until meat is cooked and rice is tender.
Yummy or not :Blueberry Party Salad recipe.
Ingredients
3 (6 ounce) packages raspberry flavored gelatin mix
3 1/4 cups boiling water
1 (.25 ounce) package unflavored gelatin
1/2 cup cold water
1 cup half-and-half
1 cup white sugar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 cup boiling water
1 (21 ounce) can blueberry pie filling
Directions
In a medium bowl, dissolve 2 packages of the raspberry gelatin in 3 1/4 cups boiling water. Pour into a 9 by 13 inch pan and refrigerate until firm.
In a medium saucepan, whisk together unflavored gelatin and 1/2 cup cold water. Whisk in the half and half, sugar and vanilla and cook over medium heat until hot but not boiling. Remove from heat and stir in the softened cream cheese. Spread over the raspberry gelatin layer.
In a medium bowl, dissolve the remaining package of raspberry gelatin in 1 cup boiling water. Stir in the blueberry pie filling and pour over the cream cheese layer. Chill until serving.
3 (6 ounce) packages raspberry flavored gelatin mix
3 1/4 cups boiling water
1 (.25 ounce) package unflavored gelatin
1/2 cup cold water
1 cup half-and-half
1 cup white sugar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 cup boiling water
1 (21 ounce) can blueberry pie filling
Directions
In a medium bowl, dissolve 2 packages of the raspberry gelatin in 3 1/4 cups boiling water. Pour into a 9 by 13 inch pan and refrigerate until firm.
In a medium saucepan, whisk together unflavored gelatin and 1/2 cup cold water. Whisk in the half and half, sugar and vanilla and cook over medium heat until hot but not boiling. Remove from heat and stir in the softened cream cheese. Spread over the raspberry gelatin layer.
In a medium bowl, dissolve the remaining package of raspberry gelatin in 1 cup boiling water. Stir in the blueberry pie filling and pour over the cream cheese layer. Chill until serving.
Yummy or not :Baked Miniature Pumpkins recipe.
Ingredients
1 small sugar pumpkin
1 teaspoon brown sugar
1/2 teaspoon butter
2 teaspoons ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.
Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.
1 small sugar pumpkin
1 teaspoon brown sugar
1/2 teaspoon butter
2 teaspoons ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.
Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.
Yummy or not :Broiler S'mores recipe.
Ingredients
4 graham crackers
2 milk chocolate candy bars
12 marshmallows
Directions
Preheat the oven broiler. Line a small pan with aluminum foil and lightly coat with cooking spray.
Break the graham crackers in half and lay 4 of the squares out on a serving plate. Break the candy bars in half and lay one piece on each of the graham crackers on the plate.
Arrange the marshmallows in a single layer in the prepared pan.
Broil the marshmallows until the tops brown, turn the marshmallows to brown the undersides. Keep a close eye on the marshmallows so they do not burn. They will brown very quickly.
Remove the marshmallows from the pan and place three on each of the chocolate squares. Top with the remaining graham cracker halves.
4 graham crackers
2 milk chocolate candy bars
12 marshmallows
Directions
Preheat the oven broiler. Line a small pan with aluminum foil and lightly coat with cooking spray.
Break the graham crackers in half and lay 4 of the squares out on a serving plate. Break the candy bars in half and lay one piece on each of the graham crackers on the plate.
Arrange the marshmallows in a single layer in the prepared pan.
Broil the marshmallows until the tops brown, turn the marshmallows to brown the undersides. Keep a close eye on the marshmallows so they do not burn. They will brown very quickly.
Remove the marshmallows from the pan and place three on each of the chocolate squares. Top with the remaining graham cracker halves.
Yummy or not :Apple Roll-Ups recipe.
Ingredients
3 Granny Smith apples - peeled, cored and chopped
3/4 teaspoon ground cinnamon
1/4 cup white sugar
12 (7 inch square) egg roll wrappers
1/4 cup butter, melted
1 teaspoon cornstarch
2 teaspoons water
2 tablespoons milk
1 tablespoon white sugar
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet.
In a medium-size mixing bowl, toss together the apples, cinnamon and sugar. On a clean dry surface, lay out egg roll wrappers. Brush each one lightly with butter to within 1/2 inch of the sides. spread about 1/4 cup of the apple mixture onto the buttered area. Combine the cornstarch and water, brush top edge with the mixture. Fold the wrapper around the filling, and roll up to seal. Place onto the prepared cookie sheet, seam side down. Brush the tops with milk and sprinkle with sugar.
Bake for 15 to 18 minutes in the preheated oven, until golden and crisp.
3 Granny Smith apples - peeled, cored and chopped
3/4 teaspoon ground cinnamon
1/4 cup white sugar
12 (7 inch square) egg roll wrappers
1/4 cup butter, melted
1 teaspoon cornstarch
2 teaspoons water
2 tablespoons milk
1 tablespoon white sugar
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet.
In a medium-size mixing bowl, toss together the apples, cinnamon and sugar. On a clean dry surface, lay out egg roll wrappers. Brush each one lightly with butter to within 1/2 inch of the sides. spread about 1/4 cup of the apple mixture onto the buttered area. Combine the cornstarch and water, brush top edge with the mixture. Fold the wrapper around the filling, and roll up to seal. Place onto the prepared cookie sheet, seam side down. Brush the tops with milk and sprinkle with sugar.
Bake for 15 to 18 minutes in the preheated oven, until golden and crisp.
Yummy or not :Baked Apple Pudding recipe.
Ingredients
1/4 cup butter, softened
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 cups grated peeled tart apples
1/4 cup chopped walnuts
1 teaspoon vanilla extract
4 cups vanilla frozen yogurt
Directions
In a mixing bowl, beat together the butter, sugar and egg until blended. In a bowl, combine the flour, baking soda, salt, nutmeg and cinnamon; gradually add to the sugar mixture and mix well. Stir in the apples, walnuts and vanilla until well combined.
Spread mixture into an 8-in. square baking dish coated with nonstick cooking spray. Bake at 350 degrees F for 35-40 minutes or until pudding is lightly browned and springs back when lightly touched. Serve warm with frozen yogurt.
1/4 cup butter, softened
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 cups grated peeled tart apples
1/4 cup chopped walnuts
1 teaspoon vanilla extract
4 cups vanilla frozen yogurt
Directions
In a mixing bowl, beat together the butter, sugar and egg until blended. In a bowl, combine the flour, baking soda, salt, nutmeg and cinnamon; gradually add to the sugar mixture and mix well. Stir in the apples, walnuts and vanilla until well combined.
Spread mixture into an 8-in. square baking dish coated with nonstick cooking spray. Bake at 350 degrees F for 35-40 minutes or until pudding is lightly browned and springs back when lightly touched. Serve warm with frozen yogurt.
Yummy or not :Annie's Strawberry Dessert recipe.
Ingredients
1 cup butter, softened
1 1/2 cups all-purpose flour
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
2 1/2 cups confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
1 1/2 quarts fresh strawberries, halved
1 (8 ounce) jar ready-to-use strawberry glaze
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix the butter, flour, and pecans in a bowl, and press into a 9x13 inch baking dish.
Bake 10 to 15 minutes; do not allow to brown. Set aside until completely cool.
In a bowl, mix the cream cheese and confectioners' sugar until smooth. Blend in the whipped topping. Spread over the cooled crust. Refrigerate 8 hours, or overnight.
Top with strawberries and drizzle with glaze to serve.
1 cup butter, softened
1 1/2 cups all-purpose flour
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
2 1/2 cups confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
1 1/2 quarts fresh strawberries, halved
1 (8 ounce) jar ready-to-use strawberry glaze
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix the butter, flour, and pecans in a bowl, and press into a 9x13 inch baking dish.
Bake 10 to 15 minutes; do not allow to brown. Set aside until completely cool.
In a bowl, mix the cream cheese and confectioners' sugar until smooth. Blend in the whipped topping. Spread over the cooled crust. Refrigerate 8 hours, or overnight.
Top with strawberries and drizzle with glaze to serve.
Yummy or not :Apple Raisin Bread recipe.
Ingredients
2 (.25 ounce) packages active dry yeast
1 1/2 cups warm water (110 degrees to 115 degrees), divided
1 teaspoon sugar
3 eggs, beaten
1 cup applesauce
1/2 cup honey
1/2 cup vegetable oil
2 teaspoons salt
8 cups all-purpose flour
1 1/2 cups peeled, diced apples
1 1/2 cups raisins
2 tablespoons lemon juice
2 tablespoons cornmeal
1 egg, beaten
sugar
Directions
In a small bowl, combine yeast, 1/2 cup water and sugar; set aside. In a large bowl, combine eggs, applesauce, honey, oil, salt and remaining water; mix well. Stir in yeast mixture. Gradually add enough flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 10 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and turn over in bowl. Cover and let rise 30 minutes. In a small bowl, combine apples, raisins and lemon juice. Divide dough into three parts; knead one-third of the apple mixture into each part. Shape each into round flat balls. Place each in a greased 8-in. round baking pan that has been sprinkled with cornmeal. Cover and let rise until doubled, about 1 hour. Brush each loaf with egg and sprinkle with sugar. Bake at 350 degrees F for 30 to 35 minutes or until brown sounds hollow when tapped.
2 (.25 ounce) packages active dry yeast
1 1/2 cups warm water (110 degrees to 115 degrees), divided
1 teaspoon sugar
3 eggs, beaten
1 cup applesauce
1/2 cup honey
1/2 cup vegetable oil
2 teaspoons salt
8 cups all-purpose flour
1 1/2 cups peeled, diced apples
1 1/2 cups raisins
2 tablespoons lemon juice
2 tablespoons cornmeal
1 egg, beaten
sugar
Directions
In a small bowl, combine yeast, 1/2 cup water and sugar; set aside. In a large bowl, combine eggs, applesauce, honey, oil, salt and remaining water; mix well. Stir in yeast mixture. Gradually add enough flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 10 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and turn over in bowl. Cover and let rise 30 minutes. In a small bowl, combine apples, raisins and lemon juice. Divide dough into three parts; knead one-third of the apple mixture into each part. Shape each into round flat balls. Place each in a greased 8-in. round baking pan that has been sprinkled with cornmeal. Cover and let rise until doubled, about 1 hour. Brush each loaf with egg and sprinkle with sugar. Bake at 350 degrees F for 30 to 35 minutes or until brown sounds hollow when tapped.
Yummy or not :Beer and Maple Lentil Stew recipe.
Ingredients
6 slices bacon, diced
1 cup diced onion
1 clove garlic, minced
1 cup diced celery
1 cup diced carrot
3 cups beef stock
1 (12 ounce) bottle beer
1 cup dried brown lentils, rinsed and drained
1 tablespoon maple syrup
1/4 teaspoon ground nutmeg
1/4 teaspoon caraway seed
1/4 teaspoon celery salt
salt and ground black pepper to taste
Directions
Place a large pot over medium-high heat; cook the bacon in the pot until crisp, 5 to 7 minutes. Stir in the onion and garlic; continue to cook until onions are translucent, about 5 minutes. Stir in the celery and carrot; cook another 2 minutes.
Pour the beef stock and beer into the pot; bring to a boil. Stir in the lentils, syrup, nutmeg, caraway seed, and celery salt; cover and cook for 45 minutes. Season with salt and pepper.
6 slices bacon, diced
1 cup diced onion
1 clove garlic, minced
1 cup diced celery
1 cup diced carrot
3 cups beef stock
1 (12 ounce) bottle beer
1 cup dried brown lentils, rinsed and drained
1 tablespoon maple syrup
1/4 teaspoon ground nutmeg
1/4 teaspoon caraway seed
1/4 teaspoon celery salt
salt and ground black pepper to taste
Directions
Place a large pot over medium-high heat; cook the bacon in the pot until crisp, 5 to 7 minutes. Stir in the onion and garlic; continue to cook until onions are translucent, about 5 minutes. Stir in the celery and carrot; cook another 2 minutes.
Pour the beef stock and beer into the pot; bring to a boil. Stir in the lentils, syrup, nutmeg, caraway seed, and celery salt; cover and cook for 45 minutes. Season with salt and pepper.
Yummy or not :Angel Hair with Feta and Sun-Dried Tomatoes recipe.
Ingredients
1 (16 ounce) package angel hair pasta
1/4 cup olive oil
4 cloves garlic, crushed
3 ounces sun-dried tomatoes, softened and chopped
1 (8 ounce) package tomato basil feta cheese, crumbled
1 cup grated Parmesan cheese
1 bunch fresh cilantro, chopped
salt and pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.
Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Serve warm.
1 (16 ounce) package angel hair pasta
1/4 cup olive oil
4 cloves garlic, crushed
3 ounces sun-dried tomatoes, softened and chopped
1 (8 ounce) package tomato basil feta cheese, crumbled
1 cup grated Parmesan cheese
1 bunch fresh cilantro, chopped
salt and pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.
Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Serve warm.
Yummy or not :Beef Curry Soup recipe.
Ingredients
1 pound cubed beef stew meat
2 onions, chopped
2 tablespoons margarine
6 cups beef stock
2 tablespoons curry powder
2 bay leaves
2 potatoes, sliced
2 tablespoons distilled white vinegar
2 teaspoons salt
Directions
In a large saucepan or pot, brown the beef cubes and onions in butter or margarine.
Add the beef stock, curry and bay leaves. Cook at low heat for 30 minutes.
Add the potatoes, vinegar, and salt. Simmer for 45 minutes to 1 hour, until all is tender. Serve hot!!
1 pound cubed beef stew meat
2 onions, chopped
2 tablespoons margarine
6 cups beef stock
2 tablespoons curry powder
2 bay leaves
2 potatoes, sliced
2 tablespoons distilled white vinegar
2 teaspoons salt
Directions
In a large saucepan or pot, brown the beef cubes and onions in butter or margarine.
Add the beef stock, curry and bay leaves. Cook at low heat for 30 minutes.
Add the potatoes, vinegar, and salt. Simmer for 45 minutes to 1 hour, until all is tender. Serve hot!!
Yummy or not :Best Cocktail Meatballs recipe.
Ingredients
1 pound lean ground beef
2/3 cup evaporated milk
2 (1 ounce) packages dry onion soup mix
1/4 cup Worcestershire sauce
1 cup ketchup
1/2 cup packed brown sugar
Directions
Preheat oven to broil.
In a medium-sized mixing bowl, combine hamburger, milk, onion soup mix, and Worcestershire sauce. Roll the mixture into small balls. Arrange meatballs on a cookie sheet. Broil for 10 minutes, or until cooked through.
In a small bowl, mix ketchup and brown sugar. Transfer mixture to a slow cooker. Add the meatballs to the slow cooker.
Cook meatballs on high for approximately 30 minutes.
1 pound lean ground beef
2/3 cup evaporated milk
2 (1 ounce) packages dry onion soup mix
1/4 cup Worcestershire sauce
1 cup ketchup
1/2 cup packed brown sugar
Directions
Preheat oven to broil.
In a medium-sized mixing bowl, combine hamburger, milk, onion soup mix, and Worcestershire sauce. Roll the mixture into small balls. Arrange meatballs on a cookie sheet. Broil for 10 minutes, or until cooked through.
In a small bowl, mix ketchup and brown sugar. Transfer mixture to a slow cooker. Add the meatballs to the slow cooker.
Cook meatballs on high for approximately 30 minutes.
Yummy or not :Brown Rice Bake recipe.
Ingredients
2 1/4 cups cooked brown rice
1 (10 ounce) package frozen peas, thawed
1/2 pound processed cheese food (eg. Velveeta), cubed
1 (4.5 ounce) jar sliced mushrooms, drained
Directions
In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350 degrees F for 25-30 minutes or until heated through.
2 1/4 cups cooked brown rice
1 (10 ounce) package frozen peas, thawed
1/2 pound processed cheese food (eg. Velveeta), cubed
1 (4.5 ounce) jar sliced mushrooms, drained
Directions
In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350 degrees F for 25-30 minutes or until heated through.
Yummy or not :Baked French Toast with Home Style Syrup recipe.
Ingredients
4 eggs, lightly beaten
2 teaspoons vanilla extract
1 teaspoon salt
12 slices day-old French bread
1 1/4 cups crushed cornflakes
1 tablespoon butter or margarine
1 1/2 cups sugar
2/3 cup light corn syrup
1/2 cup water
1 teaspoon ground cinnamon
1 (5 ounce) can evaporated milk
1/2 teaspoon butter flavoring
1/2 teaspoon almond extract
Directions
In a shallow dish or pie plate, combine eggs, milk, vanilla and salt. Add bread and soak for 5 minutes, turning once to coat. Coat each slice with cornflake crumbs and place on a well greased baking sheet. Dot each slice with butter. Bake at 450 degrees F for 10-12 minutes or until golden brown. For syrup, combine sugar, corn syrup, water and cinnamon in a saucepan. Bring to a boil. Boil, stirring constantly, for 2 minutes. Remove from the heat; stir in evaporated milk and flavorings. Serve over warm French toast.
4 eggs, lightly beaten
2 teaspoons vanilla extract
1 teaspoon salt
12 slices day-old French bread
1 1/4 cups crushed cornflakes
1 tablespoon butter or margarine
1 1/2 cups sugar
2/3 cup light corn syrup
1/2 cup water
1 teaspoon ground cinnamon
1 (5 ounce) can evaporated milk
1/2 teaspoon butter flavoring
1/2 teaspoon almond extract
Directions
In a shallow dish or pie plate, combine eggs, milk, vanilla and salt. Add bread and soak for 5 minutes, turning once to coat. Coat each slice with cornflake crumbs and place on a well greased baking sheet. Dot each slice with butter. Bake at 450 degrees F for 10-12 minutes or until golden brown. For syrup, combine sugar, corn syrup, water and cinnamon in a saucepan. Bring to a boil. Boil, stirring constantly, for 2 minutes. Remove from the heat; stir in evaporated milk and flavorings. Serve over warm French toast.
Yummy or not :Baked Italian Chicken and Pasta recipe.
Ingredients
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup
1 1/3 cups water
1 teaspoon dried basil leaves, crushed
2 cups uncooked corkscrew-shaped pasta (rotini)
4 (4 ounce) skinless, boneless chicken breast halves
1/2 cup shredded mozzarella cheese
Directions
Stir the soup, water, basil and pasta in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the cheese and additional basil, if desired. Cover the baking dish.
Bake at 350 degrees F for 45 minutes or until the chicken is cooked through and the pasta is tender.
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup
1 1/3 cups water
1 teaspoon dried basil leaves, crushed
2 cups uncooked corkscrew-shaped pasta (rotini)
4 (4 ounce) skinless, boneless chicken breast halves
1/2 cup shredded mozzarella cheese
Directions
Stir the soup, water, basil and pasta in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the cheese and additional basil, if desired. Cover the baking dish.
Bake at 350 degrees F for 45 minutes or until the chicken is cooked through and the pasta is tender.
Yummy or not :Balsamic Bruschetta recipe.
Ingredients
8 roma (plum) tomatoes, diced
1/3 cup chopped fresh basil
1/4 cup shredded Parmesan cheese
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 loaf French bread, toasted and sliced
Directions
In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.
8 roma (plum) tomatoes, diced
1/3 cup chopped fresh basil
1/4 cup shredded Parmesan cheese
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 loaf French bread, toasted and sliced
Directions
In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.
Yummy or not :Beer Cooked Chicken recipe.
Ingredients
1 (12 fluid ounce) can or bottle beer
4 skinless, boneless chicken breast halves
2 tablespoons butter
1 cup sliced fresh mushrooms
1 tablespoon grated Parmesan cheese
Directions
To Marinate: Pour 1/2 of the beer into a nonporous glass dish or bowl. Add chicken breasts, toss to coat, cover dish and refrigerate for 30 minutes to marinate.
Melt 1 tablespoon of the butter in a large skillet over medium heat. Add mushrooms and saute for 5 to 10 minutes or until cooked; remove from skillet and reserve, keeping warm.
Melt remaining 1 tablespoon butter in skillet over medium high heat and add chicken. Saute 5 to 6 minutes each side or until cooked through and juices run clear. Reduce heat to low, pour remaining beer over chicken and add reserved mushrooms. Cover skillet and let simmer for 5 to 10 minutes. Sprinkle with cheese and serve.
1 (12 fluid ounce) can or bottle beer
4 skinless, boneless chicken breast halves
2 tablespoons butter
1 cup sliced fresh mushrooms
1 tablespoon grated Parmesan cheese
Directions
To Marinate: Pour 1/2 of the beer into a nonporous glass dish or bowl. Add chicken breasts, toss to coat, cover dish and refrigerate for 30 minutes to marinate.
Melt 1 tablespoon of the butter in a large skillet over medium heat. Add mushrooms and saute for 5 to 10 minutes or until cooked; remove from skillet and reserve, keeping warm.
Melt remaining 1 tablespoon butter in skillet over medium high heat and add chicken. Saute 5 to 6 minutes each side or until cooked through and juices run clear. Reduce heat to low, pour remaining beer over chicken and add reserved mushrooms. Cover skillet and let simmer for 5 to 10 minutes. Sprinkle with cheese and serve.
Yummy or not :Blueberry-Sausage Breakfast Cake recipe.
Ingredients
1/2 cup butter, softened
3/4 cup sugar
1/4 cup packed brown sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sour cream
1 pound bulk pork sausage, cooked and drained
1 cup fresh or frozen blueberries
1/2 cup chopped pecans
BLUEBERRY SAUCE:
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
Directions
In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and baking soda; add alternately with sour cream to creamed mixture, beating well after each addition. Fold in sausage and blueberries.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with pecans. Bake at 350 degrees F for 35-40 minutes or until cake tests done.
For sauce, combine sugar and cornstarch in a saucepan. Add water and blueberries. Cook and stir until thick and bubbly. Spoon over individual servings.
1/2 cup butter, softened
3/4 cup sugar
1/4 cup packed brown sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sour cream
1 pound bulk pork sausage, cooked and drained
1 cup fresh or frozen blueberries
1/2 cup chopped pecans
BLUEBERRY SAUCE:
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
Directions
In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and baking soda; add alternately with sour cream to creamed mixture, beating well after each addition. Fold in sausage and blueberries.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with pecans. Bake at 350 degrees F for 35-40 minutes or until cake tests done.
For sauce, combine sugar and cornstarch in a saucepan. Add water and blueberries. Cook and stir until thick and bubbly. Spoon over individual servings.
Yummy or not :Apple Pound Cake recipe.
Ingredients
2 cups sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups chopped, peeled tart apples
1 cup chopped almonds
1/2 cup raisins
APPLE CIDER GLAZE:
1/2 cup apple cider or apple juice
1/2 cup packed brown sugar
2 tablespoons butter or margarine
Directions
In a mixing bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan.
Bake at 350 degrees F for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely.
In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze.
2 cups sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups chopped, peeled tart apples
1 cup chopped almonds
1/2 cup raisins
APPLE CIDER GLAZE:
1/2 cup apple cider or apple juice
1/2 cup packed brown sugar
2 tablespoons butter or margarine
Directions
In a mixing bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan.
Bake at 350 degrees F for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely.
In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze.
Yummy or not :Asparagus and Tomato Salad with Yogurt-Cheese Dressing recipe.
Ingredients
1 (10 ounce) package frozen cut asparagus, thawed
1 tomato, chopped
2 tablespoons thinly sliced green onion
3 tablespoons nonfat plain yogurt
1 tablespoon grated Parmesan cheese
1 teaspoon prepared mustard
10 leaves lettuce
Directions
Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set aside.
In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top.
1 (10 ounce) package frozen cut asparagus, thawed
1 tomato, chopped
2 tablespoons thinly sliced green onion
3 tablespoons nonfat plain yogurt
1 tablespoon grated Parmesan cheese
1 teaspoon prepared mustard
10 leaves lettuce
Directions
Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set aside.
In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top.
Yummy or not :Breaded Chicken Limone recipe.
Ingredients
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 eggs, lightly beaten
1 cup all-purpose flour
2 cups bread crumbs
salt and pepper to taste
1 teaspoon cayenne pepper
1 tablespoon olive oil
4 tablespoons butter, divided
3 cloves garlic, minced
1 (10 ounce) package frozen Brussels sprouts, thawed and diced
2 tablespoons all-purpose flour
3/4 cup water
2 tablespoons lemon juice
1 (16 ounce) can navy beans, drained
1 tablespoon white sugar
1/4 cup grated Parmesan cheese
1 teaspoon salt
ground black pepper to taste
1 tablespoon chopped fresh parsley, for garnish
2 tablespoons grated Parmesan cheese for topping
Directions
Preheat oven to 400 degrees F (200 degrees C).
Season flour, eggs, and bread crumbs with salt and pepper. Mix cayenne pepper into the flour only. Dip each breast into flour, then into the beaten eggs, and then into the bread crumbs, coating evenly. Place onto a greased cookie sheet. Bake for 15 minutes on each side or until brown and crispy.
While chicken bakes, heat oil and 2 tablespoons of the butter in a skillet over medium heat. Add garlic and Brussels sprouts and stir until garlic releases its fragrance and sprouts are heated through, about 2 minutes.
Stir in the flour. Then add the water, lemon juice, drained beans, and sugar. Stir over medium heat until sauce thickens, about 8 minutes. Add additional water if sauce is too thick. Remove from the heat and stir in remaining butter, 1/4 cup Parmesan cheese, salt and pepper.
Place each piece of chicken onto a serving plate. Spoon the sauce over it and garnish with chopped parsley and remaining Parmesan cheese.
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 eggs, lightly beaten
1 cup all-purpose flour
2 cups bread crumbs
salt and pepper to taste
1 teaspoon cayenne pepper
1 tablespoon olive oil
4 tablespoons butter, divided
3 cloves garlic, minced
1 (10 ounce) package frozen Brussels sprouts, thawed and diced
2 tablespoons all-purpose flour
3/4 cup water
2 tablespoons lemon juice
1 (16 ounce) can navy beans, drained
1 tablespoon white sugar
1/4 cup grated Parmesan cheese
1 teaspoon salt
ground black pepper to taste
1 tablespoon chopped fresh parsley, for garnish
2 tablespoons grated Parmesan cheese for topping
Directions
Preheat oven to 400 degrees F (200 degrees C).
Season flour, eggs, and bread crumbs with salt and pepper. Mix cayenne pepper into the flour only. Dip each breast into flour, then into the beaten eggs, and then into the bread crumbs, coating evenly. Place onto a greased cookie sheet. Bake for 15 minutes on each side or until brown and crispy.
While chicken bakes, heat oil and 2 tablespoons of the butter in a skillet over medium heat. Add garlic and Brussels sprouts and stir until garlic releases its fragrance and sprouts are heated through, about 2 minutes.
Stir in the flour. Then add the water, lemon juice, drained beans, and sugar. Stir over medium heat until sauce thickens, about 8 minutes. Add additional water if sauce is too thick. Remove from the heat and stir in remaining butter, 1/4 cup Parmesan cheese, salt and pepper.
Place each piece of chicken onto a serving plate. Spoon the sauce over it and garnish with chopped parsley and remaining Parmesan cheese.
Yummy or not :Best Cherry Pie recipe.
Ingredients
1 recipe pastry for a 9 inch double crust pie
1 (20 ounce) can pitted sour cherries
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons butter
1/4 teaspoon almond extract
1/4 teaspoon red food coloring (optional)
1 egg yolk
Directions
Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.
Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.
On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.
Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.
1 recipe pastry for a 9 inch double crust pie
1 (20 ounce) can pitted sour cherries
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons butter
1/4 teaspoon almond extract
1/4 teaspoon red food coloring (optional)
1 egg yolk
Directions
Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.
Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.
On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.
Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.
Yummy or not :Apple, Brie, and Walnut Salad recipe.
Ingredients
2 red apples, cored and thinly sliced
1/2 cup balsamic vinaigrette
3 cups spring mix salad greens
1/2 cup sliced Brie cheese
1/3 cup toasted walnut pieces
Directions
Toss the apple slices with the vinaigrette in a bowl until evenly coated; add the greens and toss again; top with the Brie and walnuts just before serving.
2 red apples, cored and thinly sliced
1/2 cup balsamic vinaigrette
3 cups spring mix salad greens
1/2 cup sliced Brie cheese
1/3 cup toasted walnut pieces
Directions
Toss the apple slices with the vinaigrette in a bowl until evenly coated; add the greens and toss again; top with the Brie and walnuts just before serving.
Yummy or not :Brown Sugar Pudding Cake recipe.
Ingredients
1 cup packed brown sugar
1 tablespoon all-purpose flour
2 tablespoons butter, melted
1/4 teaspoon salt
2 cups boiling water
2 tablespoons butter, melted
1/2 cup packed brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts
1/2 cup milk
Directions
Combine all sauce ingredients. Pour into a 1-1/2-qt. baking dish; set aside. For pudding, beat butter and sugar in a mixing bowl. Combine flour, baking powder, salt and nuts; add alternately with milk to butter mixture. Spoon into baking dish. Bake at 350 degrees F for 40-45 minutes.
1 cup packed brown sugar
1 tablespoon all-purpose flour
2 tablespoons butter, melted
1/4 teaspoon salt
2 cups boiling water
2 tablespoons butter, melted
1/2 cup packed brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts
1/2 cup milk
Directions
Combine all sauce ingredients. Pour into a 1-1/2-qt. baking dish; set aside. For pudding, beat butter and sugar in a mixing bowl. Combine flour, baking powder, salt and nuts; add alternately with milk to butter mixture. Spoon into baking dish. Bake at 350 degrees F for 40-45 minutes.
Yummy or not :Almond Dukkah recipe.
Ingredients
1/4 cup coriander seeds
1/4 cup sesame seeds
1 tablespoon black peppercorns
1 teaspoon fennel seeds
1/2 cup prepared dry-roasted almonds
2 tablespoons ground cumin
1 teaspoon fresh thyme
2 teaspoons kosher salt or sea salt
Pita bread or hearty, crusty dipping bread
Olive oil
Directions
Heat a heavy skillet over medium-low heat. Stirring frequently, toast coriander seeds, sesame seeds, peppercorns and fennel seeds until slightly brown and fragrant, about 5 minutes. Cool and transfer to food processor. Add almonds, cumin, thyme and salt. Grind until crumbly; do not allow mixture to become a paste.
Serve Dukkah in a bowl or plate, along with a bowl or plate of olive oil and bread. Dip bread first in olive oil and then in Almond Dukkah so it adheres to the olive oil; serve as an appetizer or hearty and nutritious snack.
1/4 cup coriander seeds
1/4 cup sesame seeds
1 tablespoon black peppercorns
1 teaspoon fennel seeds
1/2 cup prepared dry-roasted almonds
2 tablespoons ground cumin
1 teaspoon fresh thyme
2 teaspoons kosher salt or sea salt
Pita bread or hearty, crusty dipping bread
Olive oil
Directions
Heat a heavy skillet over medium-low heat. Stirring frequently, toast coriander seeds, sesame seeds, peppercorns and fennel seeds until slightly brown and fragrant, about 5 minutes. Cool and transfer to food processor. Add almonds, cumin, thyme and salt. Grind until crumbly; do not allow mixture to become a paste.
Serve Dukkah in a bowl or plate, along with a bowl or plate of olive oil and bread. Dip bread first in olive oil and then in Almond Dukkah so it adheres to the olive oil; serve as an appetizer or hearty and nutritious snack.
Yummy or not :Blueberry Grunt recipe.
Ingredients
2 (15 ounce) cans blueberries
1/2 cup white sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons lemon zest
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup milk
1/2 cup heavy cream
Directions
Pour blueberries and their juice into a 10 inch iron skillet or kettle. Stir in sugar. Cook until juice begins to boil, and lower heat.
In medium mixing bowl, mix flour, baking powder, lemon rind, spices, and salt. Stir in milk until dry particles are just moistened. Drop dough by spoonfuls (8 dumplings) on top of simmering berry mixture, and cover skillet. Cook over medium-low heat until dough is puffed and cooked through. Serve dumplings with berry sauce and cold cream.
2 (15 ounce) cans blueberries
1/2 cup white sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons lemon zest
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup milk
1/2 cup heavy cream
Directions
Pour blueberries and their juice into a 10 inch iron skillet or kettle. Stir in sugar. Cook until juice begins to boil, and lower heat.
In medium mixing bowl, mix flour, baking powder, lemon rind, spices, and salt. Stir in milk until dry particles are just moistened. Drop dough by spoonfuls (8 dumplings) on top of simmering berry mixture, and cover skillet. Cook over medium-low heat until dough is puffed and cooked through. Serve dumplings with berry sauce and cold cream.
Yummy or not :Apple Butter VI recipe.
Ingredients
4 cups apple cider
4 pounds cooking apples - peeled, cored, and thinly sliced
2 cups white sugar
1 cup packed brown sugar
Directions
In a 5 quart saucepan, bring apple cider and apples to a boil. Reduce heat. Cover and, stirring often, simmer 10 minutes, or until the apples are very tender.
Sieve the mixture through a strainer or food mill, then return to simmer in the saucepan.
Stir sugar and brown sugar into the mixture. Simmer uncovered 2 hours, stirring often, until the mixture reaches a spreadable consistency.
Transfer to sterile containers and refrigerate or freeze until serving.
4 cups apple cider
4 pounds cooking apples - peeled, cored, and thinly sliced
2 cups white sugar
1 cup packed brown sugar
Directions
In a 5 quart saucepan, bring apple cider and apples to a boil. Reduce heat. Cover and, stirring often, simmer 10 minutes, or until the apples are very tender.
Sieve the mixture through a strainer or food mill, then return to simmer in the saucepan.
Stir sugar and brown sugar into the mixture. Simmer uncovered 2 hours, stirring often, until the mixture reaches a spreadable consistency.
Transfer to sterile containers and refrigerate or freeze until serving.
Yummy or not :Bacon Cheddar Chive Muffins recipe.
Ingredients
6 thick slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup cream of mushroom soup
1/2 cup vegetable oil
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.
In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.
Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
6 thick slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup cream of mushroom soup
1/2 cup vegetable oil
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.
In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.
Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Yummy or not :Brown Sugar Spice Cake recipe.
Ingredients
vegetable cooking spray
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular or Healthy Request�)
1/2 cup water
1 (18.25 ounce) package spice cake mix
1 1/4 cups hot water
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
vanilla ice cream
Directions
Spray the inside of a 4-quart slow cooker with the cooking spray.
Combine the soup, water, eggs and cake mix in a medium bowl and mix according to the package directions. Pour the batter into the cooker.
Stir the water, brown sugar and cinnamon in a small bowl. Pour over the batter.
Cover and cook on HIGH for 2 hours or until a knife inserted in the center comes out clean.
Spoon the cake into bowls, spooning the sauce from the bottom of the cooker. Serve warm with the ice cream.
vegetable cooking spray
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular or Healthy Request�)
1/2 cup water
1 (18.25 ounce) package spice cake mix
1 1/4 cups hot water
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
vanilla ice cream
Directions
Spray the inside of a 4-quart slow cooker with the cooking spray.
Combine the soup, water, eggs and cake mix in a medium bowl and mix according to the package directions. Pour the batter into the cooker.
Stir the water, brown sugar and cinnamon in a small bowl. Pour over the batter.
Cover and cook on HIGH for 2 hours or until a knife inserted in the center comes out clean.
Spoon the cake into bowls, spooning the sauce from the bottom of the cooker. Serve warm with the ice cream.
Yummy or not :Berry Nectarine Salad recipe.
Ingredients
4 medium unpeeled nectarines, sliced
1/4 cup sugar
1/2 teaspoon ground ginger
1 teaspoon lemon juice
2 cups fresh raspberries
1 cup fresh blueberries
3 ounces reduced-fat cream cheese
Directions
Place nectarines in a large bowl. Combine sugar and ginger; sprinkle over nectarines and gently stir to evenly coat. Drizzle with lemon juice. Cover and refrigerate for 1 hour, stirring once.
Drain and reserve liquid. Gently stir raspberries and blueberries into nectarines. In a small mixing bowl, beat cream cheese until smooth. Gradually beat in reserved liquid. Spoon over fruit; serve immediately.
4 medium unpeeled nectarines, sliced
1/4 cup sugar
1/2 teaspoon ground ginger
1 teaspoon lemon juice
2 cups fresh raspberries
1 cup fresh blueberries
3 ounces reduced-fat cream cheese
Directions
Place nectarines in a large bowl. Combine sugar and ginger; sprinkle over nectarines and gently stir to evenly coat. Drizzle with lemon juice. Cover and refrigerate for 1 hour, stirring once.
Drain and reserve liquid. Gently stir raspberries and blueberries into nectarines. In a small mixing bowl, beat cream cheese until smooth. Gradually beat in reserved liquid. Spoon over fruit; serve immediately.
Yummy or not :Baked Stuffed Apple recipe.
Ingredients
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 tablespoon white sugar
2 tablespoons cream cheese
1 tablespoon dried cranberries
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Cut the stem out of the apple and hollow out the center until it is about 1 1/2 inches wide without going through the bottom. In a small cup, stir together the cinnamon, nutmeg and sugar. Set aside half of this mixture, and mix the rest with the cream cheese and dried cranberries.
Sprinkle some of the reserved cinnamon sugar into the apple's cavity. Fill with the cream cheese mixture, and sprinkle the remaining cinnamon sugar on the top. Place the apple in a small baking dish.
Bake for 35 to 40 minutes, until the apple is tender enough to easily pierce with a fork.
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 tablespoon white sugar
2 tablespoons cream cheese
1 tablespoon dried cranberries
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Cut the stem out of the apple and hollow out the center until it is about 1 1/2 inches wide without going through the bottom. In a small cup, stir together the cinnamon, nutmeg and sugar. Set aside half of this mixture, and mix the rest with the cream cheese and dried cranberries.
Sprinkle some of the reserved cinnamon sugar into the apple's cavity. Fill with the cream cheese mixture, and sprinkle the remaining cinnamon sugar on the top. Place the apple in a small baking dish.
Bake for 35 to 40 minutes, until the apple is tender enough to easily pierce with a fork.
Yummy or not :Braised Venison with Rosemary and Shiitake recipe.
Ingredients
2 tablespoons bacon drippings
1 1/2 pounds venison, cut into 2 inch cubes
2 cups fresh shiitake mushrooms, stemmed and sliced
2 medium onions, chopped
4 cloves garlic, minced
2 tablespoons cognac or brandy (optional)
2 cups dry red wine
1 cube beef bouillon
1/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1 1/4 teaspoons dried rosemary
2 bay leaves
1 (8 ounce) package baby carrots (optional)
1 tablespoon cornstarch (optional)
2 tablespoons water (optional)
Directions
Melt the bacon drippings in a large Dutch oven over medium-high heat. Sear the venison in two batches until nicely browned and remove. Stir in the shiitake, onions, and garlic; cook until softened, 1 to 2 minutes. Pour in the cognac, wine, and bouillon cube, simmer for 30 seconds to remove the alcohol flavor and dissolve the bouillon.
Stir in the venison, pepper, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low and simmer gently until the venison is tender, about two hours or more; adding water as needed.
If using baby carrots, add them during the last half hour of cooking. When the venison is tender, you may wish to thicken the sauce by dissolving the cornstarch in 2 tablespoons of water and stirring it into the sauce.
2 tablespoons bacon drippings
1 1/2 pounds venison, cut into 2 inch cubes
2 cups fresh shiitake mushrooms, stemmed and sliced
2 medium onions, chopped
4 cloves garlic, minced
2 tablespoons cognac or brandy (optional)
2 cups dry red wine
1 cube beef bouillon
1/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1 1/4 teaspoons dried rosemary
2 bay leaves
1 (8 ounce) package baby carrots (optional)
1 tablespoon cornstarch (optional)
2 tablespoons water (optional)
Directions
Melt the bacon drippings in a large Dutch oven over medium-high heat. Sear the venison in two batches until nicely browned and remove. Stir in the shiitake, onions, and garlic; cook until softened, 1 to 2 minutes. Pour in the cognac, wine, and bouillon cube, simmer for 30 seconds to remove the alcohol flavor and dissolve the bouillon.
Stir in the venison, pepper, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low and simmer gently until the venison is tender, about two hours or more; adding water as needed.
If using baby carrots, add them during the last half hour of cooking. When the venison is tender, you may wish to thicken the sauce by dissolving the cornstarch in 2 tablespoons of water and stirring it into the sauce.
Yummy or not :Autumn Muffins recipe.
Ingredients
3/4 cup brown sugar
3/4 cup white sugar
3 cups all-purpose flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup butter, melted
2 eggs, beaten
1 1/4 cups milk
1 cup chopped cranberries
1 cup chopped, peeled apple
1/2 cup chopped dried figs
3/4 cup chopped toasted hazelnuts
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper muffin liners.
In a large bowl, stir together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Make a well in the center, and add the melted butter, milk and eggs, mix until smooth. Stir in the cranberries, apple, figs, and hazelnuts. Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full.
Bake for 15 to 20 minutes in the preheated oven or until a toothpick inserted into a muffin comes out clean.
3/4 cup brown sugar
3/4 cup white sugar
3 cups all-purpose flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup butter, melted
2 eggs, beaten
1 1/4 cups milk
1 cup chopped cranberries
1 cup chopped, peeled apple
1/2 cup chopped dried figs
3/4 cup chopped toasted hazelnuts
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper muffin liners.
In a large bowl, stir together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Make a well in the center, and add the melted butter, milk and eggs, mix until smooth. Stir in the cranberries, apple, figs, and hazelnuts. Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full.
Bake for 15 to 20 minutes in the preheated oven or until a toothpick inserted into a muffin comes out clean.
Yummy or not :Best Garlic Souffle recipe.
Ingredients
1/4 cup butter
1 (10.75 ounce) can condensed cream of celery soup
1/2 cup milk
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 cups shredded Cheddar cheese
2 teaspoons lemon juice
3 eggs, well beaten
1 cup minced garlic
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
Melt butter in a large saucepan over medium heat. Stir in celery soup, milk, salt and pepper. Heat, stirring, until smooth. Slowly stir in cheese and lemon juice, mixing well.
Remove from heat and stir in eggs and garlic. Mix well and pour into prepared dish.
Bake in preheated oven for 50 minutes.
1/4 cup butter
1 (10.75 ounce) can condensed cream of celery soup
1/2 cup milk
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 cups shredded Cheddar cheese
2 teaspoons lemon juice
3 eggs, well beaten
1 cup minced garlic
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
Melt butter in a large saucepan over medium heat. Stir in celery soup, milk, salt and pepper. Heat, stirring, until smooth. Slowly stir in cheese and lemon juice, mixing well.
Remove from heat and stir in eggs and garlic. Mix well and pour into prepared dish.
Bake in preheated oven for 50 minutes.
Yummy or not :Blue Cheese Hot Wings! recipe.
Ingredients
30 chicken wings, cut apart at joints, wing tips discarded
2 teaspoons ground cayenne pepper
2 teaspoons seasoned salt
1 cup Louisiana-style hot sauce
1/3 cup molasses
1 teaspoon liquid mesquite smoke flavoring
1/2 cup chopped onion
1/2 cup chopped green bell pepper
4 cloves garlic, minced
2 cups prepared blue cheese dressing
Directions
Preheat oven to 375 degrees F (190 degrees C). Sprinkle the chicken wings on all sides with cayenne pepper and seasoned salt, and spread in a single layer into a large baking dish.
Bake the wings in the preheated oven until the skin is browned and crisp, 30 to 40 minutes, turning the wings over halfway through cooking for even browning.
While the wings are baking, combine hot sauce, molasses, and liquid smoke flavoring in a saucepan over medium-low heat. Stir in the onion, green pepper, and garlic, and bring the mixture to a boil. Stir in the blue cheese dressing. Reduce heat to a simmer, and cook until the onions are translucent, about 5 minutes. Remove from heat.
Transfer the wings from the baking dish to paper towels to drain excess grease. Pour off any excess fat from the dish, and return the wings to the dish. Pour the sauce evenly over the wings, turning them over with a spatula or tongs to coat all sides with sauce.
Return to the oven and bake until the sauce has thickened and cooked onto the wings, about 20 minutes. Cool for about 5 minutes before serving.
30 chicken wings, cut apart at joints, wing tips discarded
2 teaspoons ground cayenne pepper
2 teaspoons seasoned salt
1 cup Louisiana-style hot sauce
1/3 cup molasses
1 teaspoon liquid mesquite smoke flavoring
1/2 cup chopped onion
1/2 cup chopped green bell pepper
4 cloves garlic, minced
2 cups prepared blue cheese dressing
Directions
Preheat oven to 375 degrees F (190 degrees C). Sprinkle the chicken wings on all sides with cayenne pepper and seasoned salt, and spread in a single layer into a large baking dish.
Bake the wings in the preheated oven until the skin is browned and crisp, 30 to 40 minutes, turning the wings over halfway through cooking for even browning.
While the wings are baking, combine hot sauce, molasses, and liquid smoke flavoring in a saucepan over medium-low heat. Stir in the onion, green pepper, and garlic, and bring the mixture to a boil. Stir in the blue cheese dressing. Reduce heat to a simmer, and cook until the onions are translucent, about 5 minutes. Remove from heat.
Transfer the wings from the baking dish to paper towels to drain excess grease. Pour off any excess fat from the dish, and return the wings to the dish. Pour the sauce evenly over the wings, turning them over with a spatula or tongs to coat all sides with sauce.
Return to the oven and bake until the sauce has thickened and cooked onto the wings, about 20 minutes. Cool for about 5 minutes before serving.
Yummy or not :Beef Mac Casserole recipe.
Ingredients
1 (16 ounce) package uncooked pasta shells
1 pound ground beef
1/4 cup chopped onions
1/4 cup chopped green bell pepper
1 (3 ounce) package pepperoni, sliced
2 (8 ounce) cans tomato sauce
2 cups tomato juice
3/4 teaspoon dried oregano
1/2 teaspoon celery salt
1/4 teaspoon onion powder
1/4 teaspoon garlic salt
1/4 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
2 cups shredded mozzarella cheese
Directions
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.
Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and green pepper until browned. Drain off excess grease. Stir in pepperoni, tomato sauce, tomato juice, oregano, celery salt, onion powder, garlic salt, basil, red pepper flakes, and cooked pasta. Pour into the prepared baking dish and cover with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove casserole from oven and sprinkle with mozzarella cheese. Return to the oven and bake until the cheese melts, about 5 minutes.
1 (16 ounce) package uncooked pasta shells
1 pound ground beef
1/4 cup chopped onions
1/4 cup chopped green bell pepper
1 (3 ounce) package pepperoni, sliced
2 (8 ounce) cans tomato sauce
2 cups tomato juice
3/4 teaspoon dried oregano
1/2 teaspoon celery salt
1/4 teaspoon onion powder
1/4 teaspoon garlic salt
1/4 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
2 cups shredded mozzarella cheese
Directions
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.
Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and green pepper until browned. Drain off excess grease. Stir in pepperoni, tomato sauce, tomato juice, oregano, celery salt, onion powder, garlic salt, basil, red pepper flakes, and cooked pasta. Pour into the prepared baking dish and cover with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove casserole from oven and sprinkle with mozzarella cheese. Return to the oven and bake until the cheese melts, about 5 minutes.
Yummy or not :Apple, Carrot, Or Zucchini Cake recipe.
Ingredients
4 cups peeled, cored and shredded apple
2 cups white sugar
1 cup chopped walnuts
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
2 teaspoons baking soda
1/2 cup vegetable oil
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 X 13 inch pan.
In a large bowl, blend the sugar with the eggs. Add the oil, and mix well. Mix in flour, spices, salt, and baking soda. Stir in the nuts and the apples, carrots, or zucchini. Pour batter into prepared pan.
Bake for 40 minutes. Serve warm or cooled.
4 cups peeled, cored and shredded apple
2 cups white sugar
1 cup chopped walnuts
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
2 teaspoons baking soda
1/2 cup vegetable oil
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 X 13 inch pan.
In a large bowl, blend the sugar with the eggs. Add the oil, and mix well. Mix in flour, spices, salt, and baking soda. Stir in the nuts and the apples, carrots, or zucchini. Pour batter into prepared pan.
Bake for 40 minutes. Serve warm or cooled.
Yummy or not :Bacon Chicken and Dumplings recipe.
Ingredients
3 slices bacon
3 large potatoes, peeled and diced
1 onion, diced
4 skinless, boneless chicken breast halves - diced
3 cups chicken broth
1 teaspoon poultry seasoning
salt and pepper to taste
1 (15.25 ounce) can whole kernel corn, drained and rinsed
3 cups half-and-half
1 1/2 cups biscuit mix
1 cup milk
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.
Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes.
Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.
3 slices bacon
3 large potatoes, peeled and diced
1 onion, diced
4 skinless, boneless chicken breast halves - diced
3 cups chicken broth
1 teaspoon poultry seasoning
salt and pepper to taste
1 (15.25 ounce) can whole kernel corn, drained and rinsed
3 cups half-and-half
1 1/2 cups biscuit mix
1 cup milk
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.
Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes.
Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.
Yummy or not :Butternut Pie Crust recipe.
Ingredients
3 cups all-purpose flour
1 cup mashed, cooked butternut squash
Directions
Place the flour, egg and squash into the container of a food processor. Pulse until mixed into a doughy ball. You may need to add a little extra flour. Divide into two equal parts. Use in your favorite pie recipe.
3 cups all-purpose flour
1 cup mashed, cooked butternut squash
Directions
Place the flour, egg and squash into the container of a food processor. Pulse until mixed into a doughy ball. You may need to add a little extra flour. Divide into two equal parts. Use in your favorite pie recipe.
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