Ingredients
1 French baguette, cut into 1/3 inch thick slices
1/4 cup butter, melted
4 ounces crumbled blue cheese
1/4 cup butter, softened
salt and pepper to taste
1/2 cup chopped walnuts
1/2 cup chopped fresh parsley
Directions
Preheat the oven to 400 degrees F (200 degrees C). Brush one side of each slice of bread with melted butter, and place butter side up on a baking sheet. Bake for 7 minutes, or until lightly toasted.
In a small bowl, stir together the blue cheese, softened butter, salt and pepper. Spread this mixture over the tops of the toasted bread slices, then sprinkle with chopped walnuts.
Bake for 6 minutes in the preheated oven, or until the topping is melted and bubbly. Arrange on a serving tray and garnish with chopped parlsley.
7/08/2011
Yummy or not :Buffalo Chicken Wings III recipe.
Ingredients
20 chicken wings, split and tips discarded
1/2 cup butter, melted
1/2 cup red pepper sauce
3/4 cup tomato sauce
1 1/2 tablespoons chili powder
1 teaspoon cayenne pepper
Directions
Preheat oven to 375 degrees F (190 degrees C).
Bake wings in preheated oven for 30 minutes, or until cooked through and crispy.
Meanwhile, in a small bowl combine melted butter, red pepper sauce, tomato sauce, chili powder and cayenne pepper. Mix together.
When wings are baked, dip in sauce to coat well, then shake off excess and return coated wings to baking sheet. Reduce oven temperature to 250 degrees F (120 degrees C) and bake for another 15 minutes to set sauce.
20 chicken wings, split and tips discarded
1/2 cup butter, melted
1/2 cup red pepper sauce
3/4 cup tomato sauce
1 1/2 tablespoons chili powder
1 teaspoon cayenne pepper
Directions
Preheat oven to 375 degrees F (190 degrees C).
Bake wings in preheated oven for 30 minutes, or until cooked through and crispy.
Meanwhile, in a small bowl combine melted butter, red pepper sauce, tomato sauce, chili powder and cayenne pepper. Mix together.
When wings are baked, dip in sauce to coat well, then shake off excess and return coated wings to baking sheet. Reduce oven temperature to 250 degrees F (120 degrees C) and bake for another 15 minutes to set sauce.
Yummy or not :Bourbon Glaze recipe.
Ingredients
1 cup bourbon whiskey
1/2 cup brown sugar
1 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup white vinegar
1 tablespoon lemon juice
1/2 teaspoon minced garlic
1 pinch dry mustard
salt and pepper to taste
Directions
In a medium bowl, combine bourbon, brown sugar, ketchup, Worcestershire sauce, vinegar, lemon juice, garlic, and mustard. Season with salt and pepper to taste.
Use to baste meat, especially chicken or salmon, while cooking.
1 cup bourbon whiskey
1/2 cup brown sugar
1 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup white vinegar
1 tablespoon lemon juice
1/2 teaspoon minced garlic
1 pinch dry mustard
salt and pepper to taste
Directions
In a medium bowl, combine bourbon, brown sugar, ketchup, Worcestershire sauce, vinegar, lemon juice, garlic, and mustard. Season with salt and pepper to taste.
Use to baste meat, especially chicken or salmon, while cooking.
Yummy or not :Better Than...Cake recipe.
Ingredients
1 (18.25 ounce) package butter cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1/4 cup water
1/2 cup vegetable oil
8 ounces sour cream
2 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, combine cake mix, pudding mix, eggs, water, oil and sour cream. Beat with a mixer until smooth. Stir in chocolate chips.
Divide into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Frost with Cream Cheese Frosting or Sour Cream Chocolate Frosting.
1 (18.25 ounce) package butter cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1/4 cup water
1/2 cup vegetable oil
8 ounces sour cream
2 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, combine cake mix, pudding mix, eggs, water, oil and sour cream. Beat with a mixer until smooth. Stir in chocolate chips.
Divide into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Frost with Cream Cheese Frosting or Sour Cream Chocolate Frosting.
Yummy or not :Aunt Mary's Layered Salad recipe.
Ingredients
1 pound bacon
1 head iceberg lettuce - rinsed, dried, and chopped
1 onion, chopped
1 head cauliflower, chopped
16 ounces shredded sharp Cheddar cheese
1 (32 ounce) jar mayonnaise
1 (16 ounce) package frozen green peas
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large serving bowl place a thin layer of 1/2 of the listed ingredients. Begin with the lettuce followed by onion, cauliflower, cheese, bacon and peas. Repeat.
Top the salad with mayonnaise and garnish with a sprinkle of crumbled bacon.
1 pound bacon
1 head iceberg lettuce - rinsed, dried, and chopped
1 onion, chopped
1 head cauliflower, chopped
16 ounces shredded sharp Cheddar cheese
1 (32 ounce) jar mayonnaise
1 (16 ounce) package frozen green peas
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large serving bowl place a thin layer of 1/2 of the listed ingredients. Begin with the lettuce followed by onion, cauliflower, cheese, bacon and peas. Repeat.
Top the salad with mayonnaise and garnish with a sprinkle of crumbled bacon.
Yummy or not :Aunt Hazel's Apple Oatmeal Cookies recipe.
Ingredients
3/4 cup packed brown sugar
1/2 cup butter, softened
2 cups rolled oats
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup chopped walnuts
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1 apple - peeled, cored and shredded
1/2 cup confectioners' sugar
1 tablespoon milk
Directions
Preheat oven to 375 degrees F.
Mix together brown sugar and margarine until light and fluffy.
Beat in eggs and vanilla.
Mix in the rest of the ingredients, except for powdered sugar and milk. Stir until well blended.
Drop on cookie sheet and bake 9 to 12 minutes.
Mix powdered sugar and milk in small bowl and drizzle over cooled cookies.
3/4 cup packed brown sugar
1/2 cup butter, softened
2 cups rolled oats
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup chopped walnuts
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1 apple - peeled, cored and shredded
1/2 cup confectioners' sugar
1 tablespoon milk
Directions
Preheat oven to 375 degrees F.
Mix together brown sugar and margarine until light and fluffy.
Beat in eggs and vanilla.
Mix in the rest of the ingredients, except for powdered sugar and milk. Stir until well blended.
Drop on cookie sheet and bake 9 to 12 minutes.
Mix powdered sugar and milk in small bowl and drizzle over cooled cookies.
Yummy or not :Butter Dip Breadsticks recipe.
Ingredients
1/3 cup butter or margarine, melted
2 1/4 cups all-purpose flour
3 1/2 teaspoons baking powder
3 teaspoons sugar
1 1/2 teaspoons salt
1 cup milk
Directions
Place butter in an ungreased 15-in. x 10-in. x 1-in. baking pan. In a bowl, combine the flour, baking powder, sugar and salt; mix well. Stir in the milk just until moistened. Turn onto a floured surface; knead 10 times. Roll into a 12-in. x 9-in. rectangle. Cut into 9-in. x 1/2-in. strips.
Dip each side of strip in butter in prepared pan; arrange in the pan (do not allow sides to touch). Bake at 450 degrees F for 15-20 minutes or until golden brown.
1/3 cup butter or margarine, melted
2 1/4 cups all-purpose flour
3 1/2 teaspoons baking powder
3 teaspoons sugar
1 1/2 teaspoons salt
1 cup milk
Directions
Place butter in an ungreased 15-in. x 10-in. x 1-in. baking pan. In a bowl, combine the flour, baking powder, sugar and salt; mix well. Stir in the milk just until moistened. Turn onto a floured surface; knead 10 times. Roll into a 12-in. x 9-in. rectangle. Cut into 9-in. x 1/2-in. strips.
Dip each side of strip in butter in prepared pan; arrange in the pan (do not allow sides to touch). Bake at 450 degrees F for 15-20 minutes or until golden brown.
Yummy or not :Baked Chicken with Peaches recipe.
Ingredients
8 skinless, boneless chicken breast halves
1 cup brown sugar
4 fresh peaches - peeled, pitted and sliced
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons fresh lemon juice
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.
8 skinless, boneless chicken breast halves
1 cup brown sugar
4 fresh peaches - peeled, pitted and sliced
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons fresh lemon juice
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.
Yummy or not :Banana Honey Yogurt Ice recipe.
Ingredients
4 bananas, sliced
1 1/4 cups Greek yogurt
1 tablespoon lemon juice
2 tablespoons honey
1/2 teaspoon ground cinnamon
Directions
Place bananas, yogurt, lemon juice, honey, and cinnamon into a blender. Puree until smooth, then pour into a freezer-safe container. Freeze until nearly solid, then scrape back into blender, and puree again until smooth. Return to freezer, and freeze until solid.
4 bananas, sliced
1 1/4 cups Greek yogurt
1 tablespoon lemon juice
2 tablespoons honey
1/2 teaspoon ground cinnamon
Directions
Place bananas, yogurt, lemon juice, honey, and cinnamon into a blender. Puree until smooth, then pour into a freezer-safe container. Freeze until nearly solid, then scrape back into blender, and puree again until smooth. Return to freezer, and freeze until solid.
Yummy or not :Buffalo Chicken Wings II recipe.
Ingredients
12 chicken wings, split and tips discarded
3 tablespoons butter, divided
1/4 cup all-purpose flour
1 tablespoon distilled white vinegar
3 teaspoons hot pepper sauce
1/4 teaspoon salt
1/2 cup blue cheese salad dressing
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons butter in a 9x13 inch baking dish in preheated oven. Coat chicken with flour, shake off excess and place in dish.
Bake uncovered in preheated oven for 20 minutes. Turn pieces and bake uncovered for another 20 to 25 minutes, or until chicken is cooked through and no longer pink inside when thickest pieces are cut in the center. Drain on paper toweling.
In a small bowl combine the remaining 1 tablespoon butter, vinegar, pepper sauce and salt and mix until well blended. Add chicken and toss until evenly coated with mixture. Serve with bleu cheese salad dressing.
12 chicken wings, split and tips discarded
3 tablespoons butter, divided
1/4 cup all-purpose flour
1 tablespoon distilled white vinegar
3 teaspoons hot pepper sauce
1/4 teaspoon salt
1/2 cup blue cheese salad dressing
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons butter in a 9x13 inch baking dish in preheated oven. Coat chicken with flour, shake off excess and place in dish.
Bake uncovered in preheated oven for 20 minutes. Turn pieces and bake uncovered for another 20 to 25 minutes, or until chicken is cooked through and no longer pink inside when thickest pieces are cut in the center. Drain on paper toweling.
In a small bowl combine the remaining 1 tablespoon butter, vinegar, pepper sauce and salt and mix until well blended. Add chicken and toss until evenly coated with mixture. Serve with bleu cheese salad dressing.
Yummy or not :Bachelors Flamin' Hot Mexican Bean Dip recipe.
Ingredients
1 tablespoon olive oil
1 clove garlic, minced
1 onion, chopped
1 (11 ounce) can chopped jalapeno peppers
1 (15 ounce) can black beans with green chilies, drained
1 (10 ounce) can diced tomatoes with green chilies, drained
1 (15 ounce) jar nacho cheese dip
Directions
Heat the olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Pour in the jalapenos, black beans, diced tomatoes with green chilies and cheese dip. Heat through, stirring to blend as needed. Serve hot.
1 tablespoon olive oil
1 clove garlic, minced
1 onion, chopped
1 (11 ounce) can chopped jalapeno peppers
1 (15 ounce) can black beans with green chilies, drained
1 (10 ounce) can diced tomatoes with green chilies, drained
1 (15 ounce) jar nacho cheese dip
Directions
Heat the olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Pour in the jalapenos, black beans, diced tomatoes with green chilies and cheese dip. Heat through, stirring to blend as needed. Serve hot.
Yummy or not :Beet Surprise Cake recipe.
Ingredients
2 teaspoons lemon juice
1 cup beets, boiled and grated
2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 cups white sugar
1/2 cup unsweetened cocoa powder
1 1/4 cups melted butter
4 eggs, beaten
2 tablespoons honey
1/2 cup milk
2 teaspoons vanilla extract
3 tablespoons cream
3 ounces cream cheese
1 teaspoon vanilla extract
1 pinch salt
1 pound confectioners' sugar
Directions
Grease one 9x13 inch pan. Preheat oven to 350 degrees F (175 degrees C). Sprinkle lemon juice over beets, set aside.
Combine flour, 1 teaspoon salt, soda, white sugar, cocoa, melted butter, eggs, honey, milk, and 2 teaspoons vanilla in a large mixing bowl. Stir in beets. Beat 2 minutes at medium speed of mixer. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) about 40 minutes. Cool and frost.
To make frosting: combine cream and cream cheese, 1 teaspoon vanilla, and pinch of salt. Add confectioners' sugar, beat until fluffy. Spread on cake. Add nuts if desired.
2 teaspoons lemon juice
1 cup beets, boiled and grated
2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 cups white sugar
1/2 cup unsweetened cocoa powder
1 1/4 cups melted butter
4 eggs, beaten
2 tablespoons honey
1/2 cup milk
2 teaspoons vanilla extract
3 tablespoons cream
3 ounces cream cheese
1 teaspoon vanilla extract
1 pinch salt
1 pound confectioners' sugar
Directions
Grease one 9x13 inch pan. Preheat oven to 350 degrees F (175 degrees C). Sprinkle lemon juice over beets, set aside.
Combine flour, 1 teaspoon salt, soda, white sugar, cocoa, melted butter, eggs, honey, milk, and 2 teaspoons vanilla in a large mixing bowl. Stir in beets. Beat 2 minutes at medium speed of mixer. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) about 40 minutes. Cool and frost.
To make frosting: combine cream and cream cheese, 1 teaspoon vanilla, and pinch of salt. Add confectioners' sugar, beat until fluffy. Spread on cake. Add nuts if desired.
Yummy or not :Bing Cherry Gelatin Mold recipe.
Ingredients
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (16.5 ounce) can pitted Bing cherries
1 (20 ounce) can crushed pineapple with juice
1 (6 ounce) package black cherry flavored gelatin mix
1 cup chopped pecans
Directions
Drain pineapple. Drain the cherries and save their juice.
In a saucepan combine the reserved cherry juice with the coke. Heat until boiling then stir in the gelatin. Mix until gelatin is dissolved. Remove from the heat and stir in the drained pineapple, drained cherries and chopped pecans. Pour mixture into a mold sprayed with a non-stick cooking spray and refrigerate for at least 24 hours before serving.
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (16.5 ounce) can pitted Bing cherries
1 (20 ounce) can crushed pineapple with juice
1 (6 ounce) package black cherry flavored gelatin mix
1 cup chopped pecans
Directions
Drain pineapple. Drain the cherries and save their juice.
In a saucepan combine the reserved cherry juice with the coke. Heat until boiling then stir in the gelatin. Mix until gelatin is dissolved. Remove from the heat and stir in the drained pineapple, drained cherries and chopped pecans. Pour mixture into a mold sprayed with a non-stick cooking spray and refrigerate for at least 24 hours before serving.
Yummy or not :Beets with Onion and Cumin recipe.
Ingredients
2 tablespoons canola oil
1 small onion, chopped
1 clove garlic, minced
1 1/2 teaspoons cumin seed
2 tablespoons all-purpose flour
5 medium beets, peeled and quartered
2 tomatoes - peeled, seeded and chopped
1 1/2 cups water
1 teaspoon salt
Directions
Heat a medium saucepan over medium-high heat. Pour in oil and saute onion and garlic until translucent. Mix in cumin seed and saute an additional 2 minutes. Sprinkle in flour and saute 1 minute more.
Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.
2 tablespoons canola oil
1 small onion, chopped
1 clove garlic, minced
1 1/2 teaspoons cumin seed
2 tablespoons all-purpose flour
5 medium beets, peeled and quartered
2 tomatoes - peeled, seeded and chopped
1 1/2 cups water
1 teaspoon salt
Directions
Heat a medium saucepan over medium-high heat. Pour in oil and saute onion and garlic until translucent. Mix in cumin seed and saute an additional 2 minutes. Sprinkle in flour and saute 1 minute more.
Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.
Yummy or not :Apple Kielbasa Coins recipe.
Ingredients
1 1/2 pounds fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
1/4 cup apple juice
1/4 cup apple jelly
2 tablespoons maple syrup
Directions
In a large skillet, bring sausage and apple juice to a boil. Cover and cook for 5 minutes. Uncover and cook 5 minutes longer. Drain. Add jelly and syrup; cook and stir until jelly is melted and sausage is coated.
1 1/2 pounds fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
1/4 cup apple juice
1/4 cup apple jelly
2 tablespoons maple syrup
Directions
In a large skillet, bring sausage and apple juice to a boil. Cover and cook for 5 minutes. Uncover and cook 5 minutes longer. Drain. Add jelly and syrup; cook and stir until jelly is melted and sausage is coated.
Yummy or not :Broccoli Salad II recipe.
Ingredients
5 cups fresh chopped broccoli
1 pound bacon - cooked and crumbled
1 cup raisins
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a large bowl, combine the broccoli, bacon and raisins.
Whisk together the mayonnaise, sugar and vinegar. Pour dressing over broccoli mixture, toss and refrigerate.
5 cups fresh chopped broccoli
1 pound bacon - cooked and crumbled
1 cup raisins
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a large bowl, combine the broccoli, bacon and raisins.
Whisk together the mayonnaise, sugar and vinegar. Pour dressing over broccoli mixture, toss and refrigerate.
Yummy or not :Bavarian Sausage Supper recipe.
Ingredients
2 cups coleslaw mix
1 cup thinly sliced carrots
2 tablespoons butter or margarine
2 1/4 cups water
3/4 pound fully cooked kielbasa or Polish sausage, sliced
1 (4.5 ounce) package quick-cooking noodles and sour cream chive sauce mix
1/2 teaspoon caraway seeds (optional)
Directions
In a skillet, saute coleslaw mix and carrots in butter until crisp-tender. Add water; bring to a boil. Stir in remaining ingredients. Return to a boil; cook for 8 minutes or until noodles are tender, stirring occasionally.
2 cups coleslaw mix
1 cup thinly sliced carrots
2 tablespoons butter or margarine
2 1/4 cups water
3/4 pound fully cooked kielbasa or Polish sausage, sliced
1 (4.5 ounce) package quick-cooking noodles and sour cream chive sauce mix
1/2 teaspoon caraway seeds (optional)
Directions
In a skillet, saute coleslaw mix and carrots in butter until crisp-tender. Add water; bring to a boil. Stir in remaining ingredients. Return to a boil; cook for 8 minutes or until noodles are tender, stirring occasionally.
Yummy or not :Brandy Chicken recipe.
Ingredients
4 skinless, boneless chicken breast halves
1 cup all-purpose flour
1 egg, beaten with water
1 cup bread crumbs
3 tablespoons vegetable oil
1/4 cup grated Parmesan cheese
salt and ground black pepper to taste
1/3 cup brandy
2 cups milk
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Gently press the chicken breasts into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
Heat the oil in a large skillet over medium-high heat. Cook the breaded chicken breasts on both sides in the hot oil until evenly browned; transfer to a large baking dish. Sprinkle Parmesan cheese over the chicken and season with salt and pepper. Pour the brandy and milk over the chicken.
Bake in the preheated oven until the milk is bubbly and browned around the edges, about 1 hour.
4 skinless, boneless chicken breast halves
1 cup all-purpose flour
1 egg, beaten with water
1 cup bread crumbs
3 tablespoons vegetable oil
1/4 cup grated Parmesan cheese
salt and ground black pepper to taste
1/3 cup brandy
2 cups milk
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Gently press the chicken breasts into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
Heat the oil in a large skillet over medium-high heat. Cook the breaded chicken breasts on both sides in the hot oil until evenly browned; transfer to a large baking dish. Sprinkle Parmesan cheese over the chicken and season with salt and pepper. Pour the brandy and milk over the chicken.
Bake in the preheated oven until the milk is bubbly and browned around the edges, about 1 hour.
Yummy or not :Beautiful Salad recipe.
Ingredients
8 cups baby spinach leaves
1/2 medium red onion, sliced and separated into rings
1 (11 ounce) can mandarin oranges, drained
1 1/2 cups sweetened dried cranberries
1 cup honey-roasted sliced almonds
1 cup crumbled feta cheese
1 cup balsamic vinaigrette salad dressing, or to taste
Directions
Place servings of spinach onto salad plates. Top with red onion, mandarin oranges, cranberries, sliced almonds and feta cheese in that order. Drizzle dressing over each salad.
8 cups baby spinach leaves
1/2 medium red onion, sliced and separated into rings
1 (11 ounce) can mandarin oranges, drained
1 1/2 cups sweetened dried cranberries
1 cup honey-roasted sliced almonds
1 cup crumbled feta cheese
1 cup balsamic vinaigrette salad dressing, or to taste
Directions
Place servings of spinach onto salad plates. Top with red onion, mandarin oranges, cranberries, sliced almonds and feta cheese in that order. Drizzle dressing over each salad.
Yummy or not :Broccoli Chicken Casserole II recipe.
Ingredients
6 skinless, boneless chicken breast halves - boiled and cut into bite-size pieces
2 heads fresh broccoli , boiled and cut into pieces
3 (10.75 ounce) cans condensed cream of chicken soup
1 cup mayonnaise
1 teaspoon curry powder
3 tablespoons lemon juice
8 ounces shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place chicken and broccoli in a lightly greased 9x13 inch baking dish. In a medium saucepan combine cream of chicken soup, mayonnaise, curry powder and lemon juice. Bring all to a boil over low heat, stirring constantly. Pour soup mixture over chicken/broccoli mixture and top with shredded cheese.
Bake at 350 degrees F (175 degrees C) for about 20 minutes or until cheese is melted.
6 skinless, boneless chicken breast halves - boiled and cut into bite-size pieces
2 heads fresh broccoli , boiled and cut into pieces
3 (10.75 ounce) cans condensed cream of chicken soup
1 cup mayonnaise
1 teaspoon curry powder
3 tablespoons lemon juice
8 ounces shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place chicken and broccoli in a lightly greased 9x13 inch baking dish. In a medium saucepan combine cream of chicken soup, mayonnaise, curry powder and lemon juice. Bring all to a boil over low heat, stirring constantly. Pour soup mixture over chicken/broccoli mixture and top with shredded cheese.
Bake at 350 degrees F (175 degrees C) for about 20 minutes or until cheese is melted.
Yummy or not :Bacon Biscuit Wreath recipe.
Ingredients
1 (5 ounce) jar sharp American cheese spread
3 tablespoons butter flavored shortening
1 (12 ounce) package refrigerated flaky biscuits
4 bacon strips, cooked and crumbled
2 tablespoons minced fresh parsley
Directions
In a small saucepan, melt the cheese spread and shortening; stir until blended. Pour into a well-greased 6-cup oven-proof ring mold or 9-in. fluted tube pan. Cut each biscuits into quarters and place over cheese mixture. Bake at 400 degrees F for 12-14 minutes or until golden brown. Immediately invert pan onto a serving platter and remove. Sprinkle with bacon and parsley. Serve warm.
1 (5 ounce) jar sharp American cheese spread
3 tablespoons butter flavored shortening
1 (12 ounce) package refrigerated flaky biscuits
4 bacon strips, cooked and crumbled
2 tablespoons minced fresh parsley
Directions
In a small saucepan, melt the cheese spread and shortening; stir until blended. Pour into a well-greased 6-cup oven-proof ring mold or 9-in. fluted tube pan. Cut each biscuits into quarters and place over cheese mixture. Bake at 400 degrees F for 12-14 minutes or until golden brown. Immediately invert pan onto a serving platter and remove. Sprinkle with bacon and parsley. Serve warm.
Yummy or not :Bella's Mac and Cheese recipe.
Ingredients
1 (16 ounce) package macaroni
1 cup American cheese
1 (8 ounce) package extra sharp Cheddar cheese
1/2 cup butter
Directions
Cook elbow macaroni according to package directions. Drain.
Meanwhile, cut up butter, American cheese, and sharp cheese into 1 inch squares for easy melting. Separate butter and cheeses into two equal size portions.
Begin with one of the butter and cheese portions, microwave on 50% power for 7 minutes. Remove from microwave and stir well. Add second portion of butter and cheese to melted mixture. Microwave an additional 7 minutes on 50% power. Remove and stir well.
Pour cheese mixture over cooked macaroni and stir until noodles are coated with butter and cheese mixture. Allow to stand for 10 minutes before serving.
1 (16 ounce) package macaroni
1 cup American cheese
1 (8 ounce) package extra sharp Cheddar cheese
1/2 cup butter
Directions
Cook elbow macaroni according to package directions. Drain.
Meanwhile, cut up butter, American cheese, and sharp cheese into 1 inch squares for easy melting. Separate butter and cheeses into two equal size portions.
Begin with one of the butter and cheese portions, microwave on 50% power for 7 minutes. Remove from microwave and stir well. Add second portion of butter and cheese to melted mixture. Microwave an additional 7 minutes on 50% power. Remove and stir well.
Pour cheese mixture over cooked macaroni and stir until noodles are coated with butter and cheese mixture. Allow to stand for 10 minutes before serving.
Yummy or not :Broccoli Crawfish Cheese Soup recipe.
Ingredients
6 cups chicken broth
4 cups fresh chopped broccoli
1/4 cup chopped onion
1/4 cup margarine
1 tablespoon minced garlic
1 pound crawfish
1 teaspoon hot pepper sauce
Creole seasoning to taste
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
2 cups milk
4 tablespoons cornstarch
1/2 cup water
8 ounces shredded Cheddar cheese
Directions
In a large pot over high heat, combine the chicken broth and the broccoli. Cook about 3 to 5 minutes, or until tender. Set aside. In a large skillet, saut E the onions in the butter or margarine for about 5 minutes or until lightly browned. Add the garlic, crawfish or shrimp, hot pepper sauce and Creole seasoning. Saute another 5 minutes and add to the broccoli and broth.
In a separate bowl, mix together the cream of chicken soup, the cream of celery soup, and the milk. Mix the cornstarch and cold water and stir into the soup mixture. Mix well. Add mixture to the broccoli and broth. Cook over medium heat, stirring constantly until thick and bubbly. Stir in cheese. Reduce heat to low and stir until cheese is blended. DO NOT BOIL.
6 cups chicken broth
4 cups fresh chopped broccoli
1/4 cup chopped onion
1/4 cup margarine
1 tablespoon minced garlic
1 pound crawfish
1 teaspoon hot pepper sauce
Creole seasoning to taste
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
2 cups milk
4 tablespoons cornstarch
1/2 cup water
8 ounces shredded Cheddar cheese
Directions
In a large pot over high heat, combine the chicken broth and the broccoli. Cook about 3 to 5 minutes, or until tender. Set aside. In a large skillet, saut E the onions in the butter or margarine for about 5 minutes or until lightly browned. Add the garlic, crawfish or shrimp, hot pepper sauce and Creole seasoning. Saute another 5 minutes and add to the broccoli and broth.
In a separate bowl, mix together the cream of chicken soup, the cream of celery soup, and the milk. Mix the cornstarch and cold water and stir into the soup mixture. Mix well. Add mixture to the broccoli and broth. Cook over medium heat, stirring constantly until thick and bubbly. Stir in cheese. Reduce heat to low and stir until cheese is blended. DO NOT BOIL.
Yummy or not :Broccoli Buffet Salad recipe.
Ingredients
3 cups broccoli florets
1/2 cup chopped red onion
1/4 cup sunflower seeds
1/2 cup chopped raisins
1/2 cup crumbled feta cheese
1/2 cup plain low-fat yogurt
1/4 cup light mayonnaise
2 tablespoons white sugar
1 tablespoon lemon juice
salt and pepper to taste
Directions
In a measuring cup, mix together yogurt, mayonnaise, sugar, and lemon juice.
In a salad bowl, stir together broccoli, red onion, sunflower seeds, raisins, and crumbled feta cheese. Toss with yogurt dressing, and season with salt and pepper to taste. Cover, and refrigerate for 2 hours.
3 cups broccoli florets
1/2 cup chopped red onion
1/4 cup sunflower seeds
1/2 cup chopped raisins
1/2 cup crumbled feta cheese
1/2 cup plain low-fat yogurt
1/4 cup light mayonnaise
2 tablespoons white sugar
1 tablespoon lemon juice
salt and pepper to taste
Directions
In a measuring cup, mix together yogurt, mayonnaise, sugar, and lemon juice.
In a salad bowl, stir together broccoli, red onion, sunflower seeds, raisins, and crumbled feta cheese. Toss with yogurt dressing, and season with salt and pepper to taste. Cover, and refrigerate for 2 hours.
Yummy or not :Beef and Cheddar Soft Tacos recipe.
Ingredients
1 pound ground beef
1 (10.75 ounce) can Campbell's� Condensed Cheddar Cheese Soup
1/2 cup Pace� Chunky Salsa
8 (8 inch) flour tortillas, warmed
2 cups shredded lettuce
Directions
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir the soup and salsa in the skillet and cook until the mixture is hot and bubbling.
Spoon about 1/3 cup beef mixture down the center of each tortilla. Top with the lettuce. Fold the tortillas around the filling. Serve with additional salsa.
1 pound ground beef
1 (10.75 ounce) can Campbell's� Condensed Cheddar Cheese Soup
1/2 cup Pace� Chunky Salsa
8 (8 inch) flour tortillas, warmed
2 cups shredded lettuce
Directions
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir the soup and salsa in the skillet and cook until the mixture is hot and bubbling.
Spoon about 1/3 cup beef mixture down the center of each tortilla. Top with the lettuce. Fold the tortillas around the filling. Serve with additional salsa.
Yummy or not :Asian-Style Pork Chop Bake recipe.
Ingredients
1/2 cup teriyaki sauce
1/2 cup orange juice
1/4 cup dry sherry
2 teaspoons minced fresh ginger root
2 cloves garlic, minced
ground black pepper to taste
1 dash ground allspice
6 (3/4 inch) thick pork chops
Directions
To Make Marinade: In a medium, non-reactive bowl, mix the teriyaki sauce, orange juice, sherry, ginger root, garlic, pepper and allspice. Add pork chops to bowl, cover, and marinate in refrigerator for 6 hours, turning as needed.
Preheat oven to 400 degrees F (200 degrees C).
Remove chops and marinade from refrigerator. Remove cover and bake in the preheated oven for 30 to 40 minutes, or until internal temperature of meat has reached 160 degrees F (70 degrees C).
1/2 cup teriyaki sauce
1/2 cup orange juice
1/4 cup dry sherry
2 teaspoons minced fresh ginger root
2 cloves garlic, minced
ground black pepper to taste
1 dash ground allspice
6 (3/4 inch) thick pork chops
Directions
To Make Marinade: In a medium, non-reactive bowl, mix the teriyaki sauce, orange juice, sherry, ginger root, garlic, pepper and allspice. Add pork chops to bowl, cover, and marinate in refrigerator for 6 hours, turning as needed.
Preheat oven to 400 degrees F (200 degrees C).
Remove chops and marinade from refrigerator. Remove cover and bake in the preheated oven for 30 to 40 minutes, or until internal temperature of meat has reached 160 degrees F (70 degrees C).
Yummy or not :Blueberry Almond Scones recipe.
Ingredients
2 tablespoons fresh blueberries
2 tablespoons blueberry preserves
1 tablespoon pomegranate juice
5 tablespoons unsalted butter
3/4 cup white sugar
1/3 cup milk
1 teaspoon almond extract
2 teaspoons lemon zest
1/2 teaspoon lemon juice
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped almonds
1 cup fresh blueberries
Directions
Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
Place 2 tablespoons blueberries in a microwaveable bowl; heat in the microwave until very soft, about 20 seconds. Stir in the preserves and pomegranate juice; set aside.
Cream together the butter and sugar in a small bowl using an electric hand mixer. Beat in the egg. Add the milk, almond extract, lemon zest, lemon juice, and the blueberry mixture, continuing to beat until combined.
Sift together the flour, baking powder, baking soda, and salt in a bowl. Gradually add the flour mixture to the blueberry mixture, continually beating until you have a soft dough. Fold the almonds and 1 cup blueberries into the dough. Drop dough by rounded teaspoonfuls onto lined baking sheets.
Bake until golden brown, about 15 minutes.
2 tablespoons fresh blueberries
2 tablespoons blueberry preserves
1 tablespoon pomegranate juice
5 tablespoons unsalted butter
3/4 cup white sugar
1/3 cup milk
1 teaspoon almond extract
2 teaspoons lemon zest
1/2 teaspoon lemon juice
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped almonds
1 cup fresh blueberries
Directions
Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
Place 2 tablespoons blueberries in a microwaveable bowl; heat in the microwave until very soft, about 20 seconds. Stir in the preserves and pomegranate juice; set aside.
Cream together the butter and sugar in a small bowl using an electric hand mixer. Beat in the egg. Add the milk, almond extract, lemon zest, lemon juice, and the blueberry mixture, continuing to beat until combined.
Sift together the flour, baking powder, baking soda, and salt in a bowl. Gradually add the flour mixture to the blueberry mixture, continually beating until you have a soft dough. Fold the almonds and 1 cup blueberries into the dough. Drop dough by rounded teaspoonfuls onto lined baking sheets.
Bake until golden brown, about 15 minutes.
Yummy or not :Awesome Ham Pasta Salad recipe.
Ingredients
8 ounces ziti pasta
1 pound cooked ham, cubed
1 large red bell pepper, cut into 1 inch pieces
1 large green bell pepper, cut into 1 inch pieces
1 large red onion, coarsely chopped
15 small sweet pickles, chopped, juice reserved
1 cup cherry tomatoes, halved
1 cup mayonnaise
1/2 cup sour cream
2 1/2 teaspoons beef bouillon granules
1 tablespoon white vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cloves garlic, minced
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles and tomatoes.
In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and 1/2 cup of reserved pickle juice. Fold into the salad and toss gently until evenly coated. Chill overnight to allow the flavors to blend. Serve near room temperature.
8 ounces ziti pasta
1 pound cooked ham, cubed
1 large red bell pepper, cut into 1 inch pieces
1 large green bell pepper, cut into 1 inch pieces
1 large red onion, coarsely chopped
15 small sweet pickles, chopped, juice reserved
1 cup cherry tomatoes, halved
1 cup mayonnaise
1/2 cup sour cream
2 1/2 teaspoons beef bouillon granules
1 tablespoon white vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cloves garlic, minced
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles and tomatoes.
In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and 1/2 cup of reserved pickle juice. Fold into the salad and toss gently until evenly coated. Chill overnight to allow the flavors to blend. Serve near room temperature.
Yummy or not :Aunt Fannie's Dinner recipe.
Ingredients
1/2 cup uncooked elbow macaroni
1 1/2 pounds ground beef
1/2 onion, chopped
1 teaspoon garlic powder
salt and pepper to taste
1 (8 ounce) can tomato sauce
1 cup stewed, diced tomatoes
1 (15 ounce) can whole kernel corn, drained
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and saute for 5 to 10 more minutes. Season with garlic powder, salt and pepper to taste. Add the tomato sauce, stewed OR diced tomatoes, corn and cooked macaroni. Stir well and allow to heat through, about 5 to 7 minutes.
1/2 cup uncooked elbow macaroni
1 1/2 pounds ground beef
1/2 onion, chopped
1 teaspoon garlic powder
salt and pepper to taste
1 (8 ounce) can tomato sauce
1 cup stewed, diced tomatoes
1 (15 ounce) can whole kernel corn, drained
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and saute for 5 to 10 more minutes. Season with garlic powder, salt and pepper to taste. Add the tomato sauce, stewed OR diced tomatoes, corn and cooked macaroni. Stir well and allow to heat through, about 5 to 7 minutes.
Yummy or not :Baltimore Zoo recipe.
Ingredients
1/2 fluid ounce silver tequila
1/2 fluid ounce gin
1/2 fluid ounce white rum
1/2 fluid ounce vodka
1/2 fluid ounce triple sec
3 fluid ounces orange juice
3 fluid ounces grenadine syrup
4 fluid ounces beer (such as Budweiser�)
Directions
Fill a pitcher with ice, and pour in the tequila, gin, rum, vodka, triple sec, orange juice, and grenadine. Stir to mix, then pour in beer to serve.
1/2 fluid ounce silver tequila
1/2 fluid ounce gin
1/2 fluid ounce white rum
1/2 fluid ounce vodka
1/2 fluid ounce triple sec
3 fluid ounces orange juice
3 fluid ounces grenadine syrup
4 fluid ounces beer (such as Budweiser�)
Directions
Fill a pitcher with ice, and pour in the tequila, gin, rum, vodka, triple sec, orange juice, and grenadine. Stir to mix, then pour in beer to serve.
Yummy or not :Bruschetta with Hummus recipe.
Ingredients
1 (14 ounce) can garbanzo beans, drained
3 tablespoons fresh lemon juice
1/4 teaspoon chopped fresh garlic
1/4 teaspoon ground cumin
2 teaspoons olive oil
1/4 cup butter, softened
12 slices ciabatta bread
1/4 cup grated Parmesan cheese
1 teaspoon paprika
24 slices roma (plum) tomatoes
1/2 cup crumbled feta cheese
1 teaspoon dried oregano
1 teaspoon garlic powder
Directions
For the hummus, place the drained garbanzos, lemon juice, garlic, cumin, and olive oil in a food processor. Process until blended, about 1 minute. Refrigerate overnight. Bring to room temperature before making the bruschetta.
Spread a teaspoon of butter on each slice of ciabatta; sprinkle with a teaspoon of Parmesan cheese. Place under broiler until slices are golden, about 3 minutes. Remove from oven and spread with a generous tablespoon of hummus. Sprinkle with a dusting of paprika.
To serve, top with tomato slices, feta cheese, and a sprinkle of the oregano and garlic powder.
1 (14 ounce) can garbanzo beans, drained
3 tablespoons fresh lemon juice
1/4 teaspoon chopped fresh garlic
1/4 teaspoon ground cumin
2 teaspoons olive oil
1/4 cup butter, softened
12 slices ciabatta bread
1/4 cup grated Parmesan cheese
1 teaspoon paprika
24 slices roma (plum) tomatoes
1/2 cup crumbled feta cheese
1 teaspoon dried oregano
1 teaspoon garlic powder
Directions
For the hummus, place the drained garbanzos, lemon juice, garlic, cumin, and olive oil in a food processor. Process until blended, about 1 minute. Refrigerate overnight. Bring to room temperature before making the bruschetta.
Spread a teaspoon of butter on each slice of ciabatta; sprinkle with a teaspoon of Parmesan cheese. Place under broiler until slices are golden, about 3 minutes. Remove from oven and spread with a generous tablespoon of hummus. Sprinkle with a dusting of paprika.
To serve, top with tomato slices, feta cheese, and a sprinkle of the oregano and garlic powder.
Yummy or not :Barbecue Pork On Buns recipe.
Ingredients
1 (2 pound) boneless pork loin
1 onion, chopped
3/4 cup cola carbonated beverage
3/4 cup barbecue sauce
8 sandwich buns
Directions
Combine all ingredients except buns in a 4-quart slow-cooker; cook, covered, on high for 5-6 hours, until very tender.
Drain and slice or shred pork; serve on buns with additional barbecue sauce, if desired.
1 (2 pound) boneless pork loin
1 onion, chopped
3/4 cup cola carbonated beverage
3/4 cup barbecue sauce
8 sandwich buns
Directions
Combine all ingredients except buns in a 4-quart slow-cooker; cook, covered, on high for 5-6 hours, until very tender.
Drain and slice or shred pork; serve on buns with additional barbecue sauce, if desired.
Yummy or not :Apple Cake and Butter Sauce recipe.
Ingredients
1 cup white sugar
1/4 cup butter
2 large apples
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup butter
1 cup white sugar
1/2 cup heavy whipping cream
1 1/2 teaspoons vanilla extract
Directions
Peel, core, and grate the apples.
Cream together 1 cup sugar and 1/4 cup butter or margarine. Stir in the grated apples and eggs. Sift together flour, salt, soda, nutmeg, and cinnamon; mix into the apple mixture. Pour batter into an ungreased 9 inch glass pie plate.
Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from oven.
Place 1/2 cup butter or margarine, 1 cup sugar, 1/2 cup cream, and vanilla in the top pan of a double boiler. Heat and stir until sugar has dissolved and butter or margarine has melted. Serve over apple cake.
1 cup white sugar
1/4 cup butter
2 large apples
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup butter
1 cup white sugar
1/2 cup heavy whipping cream
1 1/2 teaspoons vanilla extract
Directions
Peel, core, and grate the apples.
Cream together 1 cup sugar and 1/4 cup butter or margarine. Stir in the grated apples and eggs. Sift together flour, salt, soda, nutmeg, and cinnamon; mix into the apple mixture. Pour batter into an ungreased 9 inch glass pie plate.
Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from oven.
Place 1/2 cup butter or margarine, 1 cup sugar, 1/2 cup cream, and vanilla in the top pan of a double boiler. Heat and stir until sugar has dissolved and butter or margarine has melted. Serve over apple cake.
Yummy or not :Braised Beef with Barley recipe.
Ingredients
2 pounds boneless chuck roast
1 tablespoon vegetable oil
1 medium onion, chopped
1/2 pound fresh mushrooms, sliced
3 garlic cloves, minced
1 (14.5 ounce) can beef broth
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup pearl barley
1 cup frozen peas
1/3 cup sour cream
Directions
In a Dutch oven, brown meat in oil on all sides over medium-high heat. Remove roast and set aside. Drain, reserving 1 tablespoon of drippings. Saute the onion, mushrooms and garlic in drippings until tender.
Return roast to the pan. Add the broth, bay leaf, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Add barley. Cover and simmer for 45 minutes or until meat and barley are tender. Add peas; cover and simmer for 5 minutes or until peas are tender.
Discard bay leaf. Set the roast and barley aside; keep warm. Skim fat from pan juices. If desired, add sour cream to the pan juices; stir until heated through over low heat (do not boil). Slice roast; serve with barley and gravy.
2 pounds boneless chuck roast
1 tablespoon vegetable oil
1 medium onion, chopped
1/2 pound fresh mushrooms, sliced
3 garlic cloves, minced
1 (14.5 ounce) can beef broth
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup pearl barley
1 cup frozen peas
1/3 cup sour cream
Directions
In a Dutch oven, brown meat in oil on all sides over medium-high heat. Remove roast and set aside. Drain, reserving 1 tablespoon of drippings. Saute the onion, mushrooms and garlic in drippings until tender.
Return roast to the pan. Add the broth, bay leaf, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Add barley. Cover and simmer for 45 minutes or until meat and barley are tender. Add peas; cover and simmer for 5 minutes or until peas are tender.
Discard bay leaf. Set the roast and barley aside; keep warm. Skim fat from pan juices. If desired, add sour cream to the pan juices; stir until heated through over low heat (do not boil). Slice roast; serve with barley and gravy.
Yummy or not :Banana Split Pie recipe.
Ingredients
1 cup margarine, softened
2 cups confectioners' sugar
2 (9 inch) prepared graham cracker crusts
5 bananas, sliced
1 (15 ounce) can crushed pineapple, drained with juice reserved
1 (16 ounce) container frozen whipped topping, thawed
1 (4 ounce) jar maraschino cherries
1/2 cup pecans
Directions
In a medium bowl, cream together the margarine, eggs and confectioners' sugar; beat for 15 minutes. Spread evenly in the graham cracker crusts.
In each crust, place banana slices on top of sugar mixture; spread pineapple on bananas. Spoon a little of the reserved juice over fruit. Spoon whipped topping over fruit; garnish with cherries and pecans. Chill before serving.
1 cup margarine, softened
2 cups confectioners' sugar
2 (9 inch) prepared graham cracker crusts
5 bananas, sliced
1 (15 ounce) can crushed pineapple, drained with juice reserved
1 (16 ounce) container frozen whipped topping, thawed
1 (4 ounce) jar maraschino cherries
1/2 cup pecans
Directions
In a medium bowl, cream together the margarine, eggs and confectioners' sugar; beat for 15 minutes. Spread evenly in the graham cracker crusts.
In each crust, place banana slices on top of sugar mixture; spread pineapple on bananas. Spoon a little of the reserved juice over fruit. Spoon whipped topping over fruit; garnish with cherries and pecans. Chill before serving.
Yummy or not :Bandito Baked Beans recipe.
Ingredients
1 tablespoon vegetable oil
1 medium onion, chopped
1 cup Pace� Picante Sauce
1/4 cup molasses
1 tablespoon spicy brown mustard
1 (15 ounce) can pork and beans
1 (15 ounce) can black beans, rinsed and drained
Directions
Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook until it's tender.
Stir the picante sauce, molasses, mustard, pork and beans and black beans in the saucepan and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mixture is hot and bubbling.
1 tablespoon vegetable oil
1 medium onion, chopped
1 cup Pace� Picante Sauce
1/4 cup molasses
1 tablespoon spicy brown mustard
1 (15 ounce) can pork and beans
1 (15 ounce) can black beans, rinsed and drained
Directions
Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook until it's tender.
Stir the picante sauce, molasses, mustard, pork and beans and black beans in the saucepan and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mixture is hot and bubbling.
Yummy or not :Blue Cheese Salad recipe.
Ingredients
1/4 cup white wine vinegar
1/4 cup olive or vegetable oil
1 garlic clove, minced
1/4 teaspoon pepper
1/4 teaspoon seasoned salt
1/2 teaspoon dill weed
1 small head romaine lettuce, torn
3 hard-cooked eggs, chopped
1 cup croutons
1/2 cup crumbled blue cheese
Directions
In a small bowl or jar with tight-fitting lid, combine the first six ingredients; mix or shake until well blended. Place romaine in a large salad bowl; top with the eggs, croutons and blue cheese. Add dressing and toss. Serve immediately.
1/4 cup white wine vinegar
1/4 cup olive or vegetable oil
1 garlic clove, minced
1/4 teaspoon pepper
1/4 teaspoon seasoned salt
1/2 teaspoon dill weed
1 small head romaine lettuce, torn
3 hard-cooked eggs, chopped
1 cup croutons
1/2 cup crumbled blue cheese
Directions
In a small bowl or jar with tight-fitting lid, combine the first six ingredients; mix or shake until well blended. Place romaine in a large salad bowl; top with the eggs, croutons and blue cheese. Add dressing and toss. Serve immediately.
Yummy or not :Basic Yummy Stuffing recipe.
Ingredients
1/4 cup butter
3 stalks celery, chopped
1 onion, chopped
1 (8 ounce) can oysters
1 1/2 teaspoons poultry seasoning
1 (1 pound) loaf day-old bread, torn into small pieces
1/2 cup turkey drippings
Directions
Preheat oven to 375 degrees F (190 degrees C).
Melt butter in a large saucepan over medium heat. Slowly cook and stir celery and onions until onions are translucent, about 10 minutes. Stir in oysters, poultry seasoning, bread and enough turkey drippings to keep the mixture moist but not soggy.
When bread pieces are thoroughly coated, transfer the mixture to a 9x13 inch baking dish. Cover and bake in the preheated oven 30 to 45 minutes, until lightly browned.
1/4 cup butter
3 stalks celery, chopped
1 onion, chopped
1 (8 ounce) can oysters
1 1/2 teaspoons poultry seasoning
1 (1 pound) loaf day-old bread, torn into small pieces
1/2 cup turkey drippings
Directions
Preheat oven to 375 degrees F (190 degrees C).
Melt butter in a large saucepan over medium heat. Slowly cook and stir celery and onions until onions are translucent, about 10 minutes. Stir in oysters, poultry seasoning, bread and enough turkey drippings to keep the mixture moist but not soggy.
When bread pieces are thoroughly coated, transfer the mixture to a 9x13 inch baking dish. Cover and bake in the preheated oven 30 to 45 minutes, until lightly browned.
Yummy or not :Avocado Salad with Orange-Wasabi Glazed Chicken recipe.
Ingredients
4 grilled skinless, boneless chicken breast halves
1 cup white sugar
1/4 cup water
1/2 cup red wine
1 cup orange juice
1 teaspoon wasabi paste
1/2 cup diced tomatoes
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro
2 limes, juiced
2 avocados - peeled, pitted and diced
salt and pepper to taste
hot sauce to taste
1 (10 ounce) package mixed salad greens, rinsed and dried
Directions
Preheat oven to 400 degrees F (200 degrees C). Slice chicken strips and set aside.
In a large, nonreactive pot, heat sugar and water together over medium high heat, stirring occasionally, until caramelized to a deep amber color. Remove from heat and slowly (and very carefully--use an oven mitt!) add wine. Return to heat and stir until all particles are dissolved. Stirring constantly, add orange juice and wasabi, adjusting the amount to taste.
Brush chicken strips with the glaze, and then place on a baking sheet. Bake in the preheated oven until heated through.
While chicken is warming, toss together the tomatoes, red onion, cilantro, lime juice, avocados, salt, pepper and hot sauce. Adjust seasonings to taste, and spoon mixture onto the greens. Top with warmed chicken strips and serve.
4 grilled skinless, boneless chicken breast halves
1 cup white sugar
1/4 cup water
1/2 cup red wine
1 cup orange juice
1 teaspoon wasabi paste
1/2 cup diced tomatoes
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro
2 limes, juiced
2 avocados - peeled, pitted and diced
salt and pepper to taste
hot sauce to taste
1 (10 ounce) package mixed salad greens, rinsed and dried
Directions
Preheat oven to 400 degrees F (200 degrees C). Slice chicken strips and set aside.
In a large, nonreactive pot, heat sugar and water together over medium high heat, stirring occasionally, until caramelized to a deep amber color. Remove from heat and slowly (and very carefully--use an oven mitt!) add wine. Return to heat and stir until all particles are dissolved. Stirring constantly, add orange juice and wasabi, adjusting the amount to taste.
Brush chicken strips with the glaze, and then place on a baking sheet. Bake in the preheated oven until heated through.
While chicken is warming, toss together the tomatoes, red onion, cilantro, lime juice, avocados, salt, pepper and hot sauce. Adjust seasonings to taste, and spoon mixture onto the greens. Top with warmed chicken strips and serve.
Yummy or not :Brandy Cheese Dip recipe.
Ingredients
8 ounces Gouda cheese, shredded
8 ounces sour cream
8 ounces cream cheese
3 tablespoons brandy
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the Gouda, sour cream, cream cheese and brandy in a 1 quart casserole dish. Bake for 30 minutes.
8 ounces Gouda cheese, shredded
8 ounces sour cream
8 ounces cream cheese
3 tablespoons brandy
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the Gouda, sour cream, cream cheese and brandy in a 1 quart casserole dish. Bake for 30 minutes.
Yummy or not :Applesauce Cake I recipe.
Ingredients
1/2 cup butter
1 cup white sugar
1 cup chilled applesauce
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup raisins
1/2 cup chopped walnuts
Directions
Cream butter or margarine with sugar. Add applesauce; beat well. Stir in flour, soda, and spices. Add nuts and raisins.
Pour the batter into a greased and floured 8 inch square pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until done. Serve warm.
1/2 cup butter
1 cup white sugar
1 cup chilled applesauce
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup raisins
1/2 cup chopped walnuts
Directions
Cream butter or margarine with sugar. Add applesauce; beat well. Stir in flour, soda, and spices. Add nuts and raisins.
Pour the batter into a greased and floured 8 inch square pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until done. Serve warm.
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