Ingredients
1 cup soy sauce
1/2 cup pear juice or white wine
3 tablespoons white sugar
2 tablespoons chopped garlic
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 tablespoon ground black pepper
1 teaspoon monosodium glutamate
1 (2 pound) beef rump roast, sliced into thin strips
1 onion, cut into thin strips
Directions
In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate. Place beef and onions into the mixture, and stir to coat. Cover, and refrigerate for 1 hour.
Preheat grill pan over high heat. Brush oil over grill pan, and add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.
7/19/2011
Yummy or not :Bourbon Sausage recipe.
Ingredients
1 (16 ounce) package little smokie sausages
1/2 cup packed brown sugar
3/8 cup cocktail sauce
1/2 cup bourbon
Directions
In a large skillet, combine sausages, brown sugar, ketchup or cocktail sauce, and bourbon. Bring the mixture to a simmer and cook until the sausages are heated through.
1 (16 ounce) package little smokie sausages
1/2 cup packed brown sugar
3/8 cup cocktail sauce
1/2 cup bourbon
Directions
In a large skillet, combine sausages, brown sugar, ketchup or cocktail sauce, and bourbon. Bring the mixture to a simmer and cook until the sausages are heated through.
Yummy or not :Bourbon Sausage recipe.
Ingredients
1 (16 ounce) package little smokie sausages
1/2 cup packed brown sugar
3/8 cup cocktail sauce
1/2 cup bourbon
Directions
In a large skillet, combine sausages, brown sugar, ketchup or cocktail sauce, and bourbon. Bring the mixture to a simmer and cook until the sausages are heated through.
1 (16 ounce) package little smokie sausages
1/2 cup packed brown sugar
3/8 cup cocktail sauce
1/2 cup bourbon
Directions
In a large skillet, combine sausages, brown sugar, ketchup or cocktail sauce, and bourbon. Bring the mixture to a simmer and cook until the sausages are heated through.
Yummy or not :Bacon-Cauliflower Tossed Salad recipe.
Ingredients
2 heads iceberg lettuce, coarsely shredded
1 head cauliflower, coarsely chopped
1 pound sliced bacon, cooked and crumbled
1 1/2 cups shredded Colby-Monterey Jack cheese
6 green onions, sliced
1 cup mayonnaise
1/3 cup sugar
1 tablespoon milk
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
In a large salad bowl, toss the lettuce, cauliflower, bacon, cheese and green onions. In a small bowl, whisk together the dressing ingredients. Serve with salad.
2 heads iceberg lettuce, coarsely shredded
1 head cauliflower, coarsely chopped
1 pound sliced bacon, cooked and crumbled
1 1/2 cups shredded Colby-Monterey Jack cheese
6 green onions, sliced
1 cup mayonnaise
1/3 cup sugar
1 tablespoon milk
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
In a large salad bowl, toss the lettuce, cauliflower, bacon, cheese and green onions. In a small bowl, whisk together the dressing ingredients. Serve with salad.
Yummy or not :Black-Eyed Pea Salad recipe.
Ingredients
1 (15.5 ounce) can black-eyed peas, rinsed and drained
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/4 cup chopped green onions
1 large tomato, seeded and chopped
2 cups shredded lettuce
2/3 cup fat-free ranch salad dressing
Directions
In a large bowl, combine all ingredients; toss lightly. Serve immediately.
1 (15.5 ounce) can black-eyed peas, rinsed and drained
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/4 cup chopped green onions
1 large tomato, seeded and chopped
2 cups shredded lettuce
2/3 cup fat-free ranch salad dressing
Directions
In a large bowl, combine all ingredients; toss lightly. Serve immediately.
Yummy or not :Apple Filled Chicken in Pecan Creme Sauce recipe.
Ingredients
2 skinless, boneless chicken breast halves
2 slices provolone cheese, halved
1 Granny Smith apple - peeled, cored and thinly sliced
1 shallot, sliced
2 tablespoons milk
1/2 cup Italian seasoned bread crumbs
3 egg yolks
1/3 cup white sugar
1/4 cup white wine
1/2 teaspoon vanilla extract
1/4 cup finely chopped pecans
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly oil a baking pan.
Using a sharp knife, carefully cut a large pocket in each chicken breast. (Hint: Cutting close to the smooth side of the breast ensures no holes in the chicken.) Place 1 half-slice of provolone inside each chicken, followed by half of the apple slices, and a small amount of shallot or onion, to suit your tastes. Top with the remaining half slice of provolone. Pull the chicken back together, sprinkle with a small amount of milk, and coat with breadcrumbs. Place stuffed breasts on baking pan.
Bake in preheated oven for 30 to 35 minutes, or until no longer pink, and juices run clear.
While the chicken bakes, you may start your sauce. In a double boiler over lightly simmering water, combine the egg yolks and sugar. Beat until the yolk lightens and froth forms. Slowly add the wine, stirring constantly, until the sauce thickens. Remove from the heat and stir in the pecans and vanilla. The sauce looks nice served under the chicken with a small amount drizzled over it.
2 skinless, boneless chicken breast halves
2 slices provolone cheese, halved
1 Granny Smith apple - peeled, cored and thinly sliced
1 shallot, sliced
2 tablespoons milk
1/2 cup Italian seasoned bread crumbs
3 egg yolks
1/3 cup white sugar
1/4 cup white wine
1/2 teaspoon vanilla extract
1/4 cup finely chopped pecans
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly oil a baking pan.
Using a sharp knife, carefully cut a large pocket in each chicken breast. (Hint: Cutting close to the smooth side of the breast ensures no holes in the chicken.) Place 1 half-slice of provolone inside each chicken, followed by half of the apple slices, and a small amount of shallot or onion, to suit your tastes. Top with the remaining half slice of provolone. Pull the chicken back together, sprinkle with a small amount of milk, and coat with breadcrumbs. Place stuffed breasts on baking pan.
Bake in preheated oven for 30 to 35 minutes, or until no longer pink, and juices run clear.
While the chicken bakes, you may start your sauce. In a double boiler over lightly simmering water, combine the egg yolks and sugar. Beat until the yolk lightens and froth forms. Slowly add the wine, stirring constantly, until the sauce thickens. Remove from the heat and stir in the pecans and vanilla. The sauce looks nice served under the chicken with a small amount drizzled over it.
Yummy or not :Baked Apples in Caramel Cream recipe.
Ingredients
3 tablespoons brown sugar
1/4 cup hot water
4 large Rome beauty apples, cored
1 tablespoon lemon juice
12 individually wrapped caramels, unwrapped
1/2 cup whipping cream
Directions
Combine brown sugar and water in an 9-in. square baking dish. Peel the top half of each apple; brush with lemon juice. Place in the baking dish. Fill each with three caramels. Bake at 350 degrees F for 60-65 minutes or until apples are tender, basting every 20 minutes. Carefully lift apples, allowing any caramel in centers to drip into pan, and place in individual dessert dishes. Pour sauce into a small saucepan; add cream. Cook and stir over medium-low heat until sauce is smooth and thick. Spoon over apples; serve immediately.
3 tablespoons brown sugar
1/4 cup hot water
4 large Rome beauty apples, cored
1 tablespoon lemon juice
12 individually wrapped caramels, unwrapped
1/2 cup whipping cream
Directions
Combine brown sugar and water in an 9-in. square baking dish. Peel the top half of each apple; brush with lemon juice. Place in the baking dish. Fill each with three caramels. Bake at 350 degrees F for 60-65 minutes or until apples are tender, basting every 20 minutes. Carefully lift apples, allowing any caramel in centers to drip into pan, and place in individual dessert dishes. Pour sauce into a small saucepan; add cream. Cook and stir over medium-low heat until sauce is smooth and thick. Spoon over apples; serve immediately.
Yummy or not :Brandy Flamed Peppercorn Steak recipe.
Ingredients
3 tablespoons crushed black peppercorns
2 (8 ounce) beef top sirloin steaks
1 tablespoon lemon pepper
1 teaspoon salt
5 tablespoons butter
2 cloves garlic, minced
1/2 cup red wine
3 tablespoons brandy
1/4 cup chopped green onions
1 shallot, chopped
1/2 cup heavy cream
1 teaspoon white sugar (optional)
Directions
Press crushed peppercorns into both sides of each steak. Sprinkle with lemon pepper, and salt.
Melt butter in a large skillet over medium-high heat. Stir in garlic and wine, and cook for 1 minute. Arrange steaks in pan, and cook for 5 to 10 minutes per side, or until desired doneness. Reduce heat to low.
Pour brandy onto steaks, and carefully light with a match. Let the flames burn off. Sprinkle green onion and shallot around the steaks, and circle the steaks with cream. Cook, stirring sauce, until hot. Transfer steaks to plates. Stir sugar into sauce, and then spoon over meat.
3 tablespoons crushed black peppercorns
2 (8 ounce) beef top sirloin steaks
1 tablespoon lemon pepper
1 teaspoon salt
5 tablespoons butter
2 cloves garlic, minced
1/2 cup red wine
3 tablespoons brandy
1/4 cup chopped green onions
1 shallot, chopped
1/2 cup heavy cream
1 teaspoon white sugar (optional)
Directions
Press crushed peppercorns into both sides of each steak. Sprinkle with lemon pepper, and salt.
Melt butter in a large skillet over medium-high heat. Stir in garlic and wine, and cook for 1 minute. Arrange steaks in pan, and cook for 5 to 10 minutes per side, or until desired doneness. Reduce heat to low.
Pour brandy onto steaks, and carefully light with a match. Let the flames burn off. Sprinkle green onion and shallot around the steaks, and circle the steaks with cream. Cook, stirring sauce, until hot. Transfer steaks to plates. Stir sugar into sauce, and then spoon over meat.
Yummy or not :Brandy Sweet Potatoes recipe.
Ingredients
3 large sweet potatoes, peeled and cubed
1/2 cup white sugar
3/4 cup packed brown sugar
1/4 cup butter
1/2 cup brandy
1 teaspoon vanilla extract
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the sweet potatoes in a large bowl, then mix in the white sugar, brown sugar, butter, eggs, brandy, and vanilla extract. Spread potatoes in a 9-inch square baking dish.
Bake until golden brown, 40 to 45 minutes.
3 large sweet potatoes, peeled and cubed
1/2 cup white sugar
3/4 cup packed brown sugar
1/4 cup butter
1/2 cup brandy
1 teaspoon vanilla extract
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the sweet potatoes in a large bowl, then mix in the white sugar, brown sugar, butter, eggs, brandy, and vanilla extract. Spread potatoes in a 9-inch square baking dish.
Bake until golden brown, 40 to 45 minutes.
Yummy or not :Boscobel Beach Ginger Cake recipe.
Ingredients
1 cup butter
1 1/4 cups packed brown sugar
1/4 cup grated fresh ginger root
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
4 teaspoons baking powder
4 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 tablespoons confectioners' sugar for dusting
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour, baking powder, ground ginger, cinnamon and salt. Set aside.
In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the grated ginger root and vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Dust lightly with confectioners' sugar before serving.
1 cup butter
1 1/4 cups packed brown sugar
1/4 cup grated fresh ginger root
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
4 teaspoons baking powder
4 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 tablespoons confectioners' sugar for dusting
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour, baking powder, ground ginger, cinnamon and salt. Set aside.
In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the grated ginger root and vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Dust lightly with confectioners' sugar before serving.
Yummy or not :Anise Overnight Cookies recipe.
Ingredients
1 1/8 cups white sugar
1/4 teaspoon anise oil
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Directions
In a large bowl, beat eggs and sugar for 20 minutes, yes 20, with an electric mixer. Combine the flour, baking powder and salt; stir into the egg mixture along with the anise oil and continue to mix for about three minutes. Drop by teaspoonfuls onto well greased cookie sheets so that cookies are 2 inches apart. Cover the cookie sheets carefully with foil or plastic wrap and refrigerate overnight.
Preheat the oven to 325 degrees F (165 degrees C). Bake cookies for 10 to 12 minutes in the preheated oven, until the bottoms begin to brown. When cool, store in tins.
1 1/8 cups white sugar
1/4 teaspoon anise oil
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Directions
In a large bowl, beat eggs and sugar for 20 minutes, yes 20, with an electric mixer. Combine the flour, baking powder and salt; stir into the egg mixture along with the anise oil and continue to mix for about three minutes. Drop by teaspoonfuls onto well greased cookie sheets so that cookies are 2 inches apart. Cover the cookie sheets carefully with foil or plastic wrap and refrigerate overnight.
Preheat the oven to 325 degrees F (165 degrees C). Bake cookies for 10 to 12 minutes in the preheated oven, until the bottoms begin to brown. When cool, store in tins.
Yummy or not :Broccoli Salad recipe.
Ingredients
4 cups fresh broccoli florets
1/4 cup red onion, finely diced
3 tablespoons raisins
2 tablespoons dry roasted sunflower seeds
1/4 cup plain yogurt
2 tablespoons orange juice
1 tablespoon fat-free mayonnaise
Directions
Combine the broccoli, onions, raisins, and sunflower seeds.
In a small bowl, whisk the yogurt, orange juice, and mayonnaise until blended. Pour over the broccoli mixture and toss to coat.
4 cups fresh broccoli florets
1/4 cup red onion, finely diced
3 tablespoons raisins
2 tablespoons dry roasted sunflower seeds
1/4 cup plain yogurt
2 tablespoons orange juice
1 tablespoon fat-free mayonnaise
Directions
Combine the broccoli, onions, raisins, and sunflower seeds.
In a small bowl, whisk the yogurt, orange juice, and mayonnaise until blended. Pour over the broccoli mixture and toss to coat.
Yummy or not :Apple Coffee Cake recipe.
Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
2 cups white sugar
1 cup vegetable oil
1/2 cup orange juice
4 apples - peeled, cored and sliced
5 tablespoons white sugar
5 tablespoons brown sugar
2 teaspoons ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch tube pan.
In a large bowl, stir together flour and baking powder. In a separate bowl, beat together 2 cups sugar, vegetable oil, eggs. Stir egg mixture into flour mixture, alternately with orange juice, until smooth. In a small bowl, combine 5 tablespoons white sugar, 5 tablespoons brown sugar and 2 teaspoons cinnamon.
Pour 1/2 of batter into prepared pan. Add 1/2 of the apples then 1/2 of the cinnamon sugar mixture. Repeat laying with remaining ingredients.
Bake in preheated oven until a toothpick inserted into center of cake comes out clean, about 50 to 70 minutes. Let cool for 15 to 20 minutes, invert on a plate and serve.
3 cups all-purpose flour
1 tablespoon baking powder
2 cups white sugar
1 cup vegetable oil
1/2 cup orange juice
4 apples - peeled, cored and sliced
5 tablespoons white sugar
5 tablespoons brown sugar
2 teaspoons ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch tube pan.
In a large bowl, stir together flour and baking powder. In a separate bowl, beat together 2 cups sugar, vegetable oil, eggs. Stir egg mixture into flour mixture, alternately with orange juice, until smooth. In a small bowl, combine 5 tablespoons white sugar, 5 tablespoons brown sugar and 2 teaspoons cinnamon.
Pour 1/2 of batter into prepared pan. Add 1/2 of the apples then 1/2 of the cinnamon sugar mixture. Repeat laying with remaining ingredients.
Bake in preheated oven until a toothpick inserted into center of cake comes out clean, about 50 to 70 minutes. Let cool for 15 to 20 minutes, invert on a plate and serve.
Yummy or not :Avocado, Tomato and Mango Salsa recipe.
Ingredients
1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil
Directions
In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil
Directions
In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
Yummy or not :Aunt Dot's Brunswick Stew recipe.
Ingredients
2 cups water
2 potatoes, diced
1 onion, chopped
1 (15 ounce) can peas, drained
1 (15.25 ounce) can whole kernel corn, with liquid
2 (14.5 ounce) cans peeled and diced tomatoes with juice
1 pound ground turkey
4 slices bacon, diced
3 teaspoons salt, or to taste
3 teaspoons ground black pepper, or to taste
3 teaspoons garlic salt, or to taste
1 tablespoon sugar
1 tablespoon all-purpose flour (optional)
Directions
Bring water to boil in a saucepan; add potatoes, and boil until tender ( about 15 minutes).
Pour the potatoes and the water used to boil them into a large pot. Stir in onion, peas, corn, tomatoes, ground turkey, and bacon. Bring to a boil. Cover, reduce heat to medium-low, and simmer for 2 hours, stirring occasionally.
Stir in the salt, pepper, garlic salt, and sugar. If stew appears too watery, stir together flour and some of the stew liquid in a small cup, and then stir mixture into the stew. Continue cooking for 1 hour.
2 cups water
2 potatoes, diced
1 onion, chopped
1 (15 ounce) can peas, drained
1 (15.25 ounce) can whole kernel corn, with liquid
2 (14.5 ounce) cans peeled and diced tomatoes with juice
1 pound ground turkey
4 slices bacon, diced
3 teaspoons salt, or to taste
3 teaspoons ground black pepper, or to taste
3 teaspoons garlic salt, or to taste
1 tablespoon sugar
1 tablespoon all-purpose flour (optional)
Directions
Bring water to boil in a saucepan; add potatoes, and boil until tender ( about 15 minutes).
Pour the potatoes and the water used to boil them into a large pot. Stir in onion, peas, corn, tomatoes, ground turkey, and bacon. Bring to a boil. Cover, reduce heat to medium-low, and simmer for 2 hours, stirring occasionally.
Stir in the salt, pepper, garlic salt, and sugar. If stew appears too watery, stir together flour and some of the stew liquid in a small cup, and then stir mixture into the stew. Continue cooking for 1 hour.
Yummy or not :Asian Style Country Ribs recipe.
Ingredients
1/4 cup lightly packed brown sugar
1 cup soy sauce
1/4 cup sesame oil
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons lime juice
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
1 teaspoon Sriracha hot pepper sauce
12 boneless country-style pork ribs
Directions
Stir together the brown sugar, soy sauce, sesame oil, olive oil, rice vinegar, lime juice, garlic, ginger, and Sriracha in the crock of a slow cooker. Add the ribs; cover and refrigerate. Allow ribs to marinate in the refrigerator for 8 hours or overnight.
Before cooking, drain marinade and discard. Cook on Low for 9 hours. Drain cooked meat and shred, using 2 forks.
1/4 cup lightly packed brown sugar
1 cup soy sauce
1/4 cup sesame oil
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons lime juice
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
1 teaspoon Sriracha hot pepper sauce
12 boneless country-style pork ribs
Directions
Stir together the brown sugar, soy sauce, sesame oil, olive oil, rice vinegar, lime juice, garlic, ginger, and Sriracha in the crock of a slow cooker. Add the ribs; cover and refrigerate. Allow ribs to marinate in the refrigerator for 8 hours or overnight.
Before cooking, drain marinade and discard. Cook on Low for 9 hours. Drain cooked meat and shred, using 2 forks.
Yummy or not :Bakery Graham Cracker Pie recipe.
Ingredients
1 1/2 cups graham cracker crumbs
2 tablespoons white sugar
1 tablespoon butter, melted
1/2 cup white sugar
1/4 cup cornstarch
1/3 teaspoon salt
2 1/2 cups scalded milk
4 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
4 egg whites
1/4 cup white sugar
1/2 teaspoon vanilla extract
Directions
Preheat an oven to 300 degrees F (150 degrees C).
Mix graham cracker crumbs, 2 tablespoons of white sugar, and melted butter together in a bowl. Reserve a couple tablespoons of the cracker mixture to use as garnish. Press the remaining cracker mixture into a 9-inch pie plate to form a crust.
Place 1/2 cup of sugar, cornstarch, and salt in the top of a double boiler over just-barely simmering water. Slowly stir in the scalded milk, stirring until mixture thickens. Slowly whisk 1/3 of the milk mixture into the beaten egg yolks, then pour the egg mixture back into the double boiler. Cook for 2 minutes, stirring constantly so as not to scramble the eggs. Remove from heat, and cool slightly, then stir in the remaining 2 tablespoons of butter and 1 teaspoon of vanilla extract, until butter is melted. Pour the egg mixture into the prepared pie shell. Set aside.
Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add 1/4 cup of sugar and 1/2 teaspoon of vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread the meringue over the pie.
Bake in the preheated oven until the meringue is lightly browned, about 10 minutes. Cool, and sprinkle with the reserved graham cracker mixture before serving.
1 1/2 cups graham cracker crumbs
2 tablespoons white sugar
1 tablespoon butter, melted
1/2 cup white sugar
1/4 cup cornstarch
1/3 teaspoon salt
2 1/2 cups scalded milk
4 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
4 egg whites
1/4 cup white sugar
1/2 teaspoon vanilla extract
Directions
Preheat an oven to 300 degrees F (150 degrees C).
Mix graham cracker crumbs, 2 tablespoons of white sugar, and melted butter together in a bowl. Reserve a couple tablespoons of the cracker mixture to use as garnish. Press the remaining cracker mixture into a 9-inch pie plate to form a crust.
Place 1/2 cup of sugar, cornstarch, and salt in the top of a double boiler over just-barely simmering water. Slowly stir in the scalded milk, stirring until mixture thickens. Slowly whisk 1/3 of the milk mixture into the beaten egg yolks, then pour the egg mixture back into the double boiler. Cook for 2 minutes, stirring constantly so as not to scramble the eggs. Remove from heat, and cool slightly, then stir in the remaining 2 tablespoons of butter and 1 teaspoon of vanilla extract, until butter is melted. Pour the egg mixture into the prepared pie shell. Set aside.
Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add 1/4 cup of sugar and 1/2 teaspoon of vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread the meringue over the pie.
Bake in the preheated oven until the meringue is lightly browned, about 10 minutes. Cool, and sprinkle with the reserved graham cracker mixture before serving.
Yummy or not :Apple Pan Chicken recipe.
Ingredients
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, crushed
4 boneless, skinless chicken breast halves
3 apples - peeled, cored and sliced
3 tablespoons dried currants
3 tablespoons pine nuts (optional)
1/3 cup apple juice
1 1/2 teaspoons dried thyme
1 1/2 teaspoons chopped fresh parsley
1 jalapeno pepper, seeded and chopped (optional)
salt and pepper to taste
Directions
Heat oil in a large heavy skillet over medium heat. Saute onions and garlic until soft and translucent. Move the onions to the side, and brown chicken breasts 4 minutes on each side. Top chicken with apples, currants and pine nuts. Pour in apple juice. Season with thyme, parsley, jalapeno, salt and pepper. Cover, reduce heat, and simmer for 15 to 20 minutes, or until apples are cooked and chicken is no longer pink.
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, crushed
4 boneless, skinless chicken breast halves
3 apples - peeled, cored and sliced
3 tablespoons dried currants
3 tablespoons pine nuts (optional)
1/3 cup apple juice
1 1/2 teaspoons dried thyme
1 1/2 teaspoons chopped fresh parsley
1 jalapeno pepper, seeded and chopped (optional)
salt and pepper to taste
Directions
Heat oil in a large heavy skillet over medium heat. Saute onions and garlic until soft and translucent. Move the onions to the side, and brown chicken breasts 4 minutes on each side. Top chicken with apples, currants and pine nuts. Pour in apple juice. Season with thyme, parsley, jalapeno, salt and pepper. Cover, reduce heat, and simmer for 15 to 20 minutes, or until apples are cooked and chicken is no longer pink.
Yummy or not :Black Bean Vegetable Soup recipe.
Ingredients
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
1/4 teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes
Directions
In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
1/4 teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes
Directions
In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
Yummy or not :Brown Rice Lentil Salad recipe.
Ingredients
1/2 cup uncooked brown rice
1 cup water
1 teaspoon chicken bouillon granules
1 cup cooked lentils
1 medium tomato, seeded and diced
1/3 cup thinly sliced green onion
1 tablespoon minced fresh parsley
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons lime juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a saucepan over medium heat, bring the rice, water and bouillon to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is tender. Cool.
In a bowl, combine the rice, lentils, tomato, onions and parsley. In a small bowl, combine the remaining ingredients. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour.
1/2 cup uncooked brown rice
1 cup water
1 teaspoon chicken bouillon granules
1 cup cooked lentils
1 medium tomato, seeded and diced
1/3 cup thinly sliced green onion
1 tablespoon minced fresh parsley
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons lime juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a saucepan over medium heat, bring the rice, water and bouillon to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is tender. Cool.
In a bowl, combine the rice, lentils, tomato, onions and parsley. In a small bowl, combine the remaining ingredients. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour.
Yummy or not :Best Baconless Broccoli Salad recipe.
Ingredients
6 cups chopped fresh broccoli
1/4 cup chopped red onion
3/4 cup dried cranberries
1/2 cup pumpkin seeds
2 tablespoons flax seeds
1/2 cup mayonnaise
2 tablespoons raspberry vinegar
2 tablespoons white sugar
1/2 cup chopped pecans
Directions
Make the salad by tossing together the broccoli, onion, cranberries, pumpkin seeds, and flax seeds in a large bowl.
Whisk together the mayonnaise, vinegar, and white sugar; pour over the salad. Toss to evenly coat. Chill at least 30 minutes. Sprinkle with pecans before serving.
6 cups chopped fresh broccoli
1/4 cup chopped red onion
3/4 cup dried cranberries
1/2 cup pumpkin seeds
2 tablespoons flax seeds
1/2 cup mayonnaise
2 tablespoons raspberry vinegar
2 tablespoons white sugar
1/2 cup chopped pecans
Directions
Make the salad by tossing together the broccoli, onion, cranberries, pumpkin seeds, and flax seeds in a large bowl.
Whisk together the mayonnaise, vinegar, and white sugar; pour over the salad. Toss to evenly coat. Chill at least 30 minutes. Sprinkle with pecans before serving.
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 :Appalachian Slaw recipe.
Ingredients
4 cups chopped cabbage
1 tomato, chopped
1/2 cucumber, chopped
1/2 cup chopped onion
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon mayonnaise
Directions
In a large bowl, stir together the cabbage, tomato, cucumber, onion, sugar, salt, pepper and mayonnaise. Add additional mayonnaise to suit your taste.
4 cups chopped cabbage
1 tomato, chopped
1/2 cucumber, chopped
1/2 cup chopped onion
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon mayonnaise
Directions
In a large bowl, stir together the cabbage, tomato, cucumber, onion, sugar, salt, pepper and mayonnaise. Add additional mayonnaise to suit your taste.
Yummy or not :Bing Cherry Delight recipe.
Ingredients
1 (14 ounce) can sweetened condensed milk
7 tablespoons lemon juice
1 (16.5 ounce) can pitted dark sweet cherries, drained
1 cup whipping cream
1 cup chopped pecans
1/2 cup vanilla wafer crumbs
Directions
In a large bowl, combine milk and lemon juice. Fold in cherries. In a mixing bowl, beat cream until stiff peaks form. Gently fold cream and pecans into cherry mixture. Spread into an ungreased 11-in. x 7-in. x 2-in. dish; sprinkle with wafer crumbs. Cover and freeze overnight or until firm. May be frozen for up to 2 months. Remove from the freezer 15 minutes before cutting.
1 (14 ounce) can sweetened condensed milk
7 tablespoons lemon juice
1 (16.5 ounce) can pitted dark sweet cherries, drained
1 cup whipping cream
1 cup chopped pecans
1/2 cup vanilla wafer crumbs
Directions
In a large bowl, combine milk and lemon juice. Fold in cherries. In a mixing bowl, beat cream until stiff peaks form. Gently fold cream and pecans into cherry mixture. Spread into an ungreased 11-in. x 7-in. x 2-in. dish; sprinkle with wafer crumbs. Cover and freeze overnight or until firm. May be frozen for up to 2 months. Remove from the freezer 15 minutes before cutting.
Yummy or not :Amaretto Divine recipe.
Ingredients
1 (18.25 ounce) package yellow cake mix
1 cup non dairy amaretto flavored creamer
1 cup amaretto liqueur
1/3 cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
1 cup non dairy amaretto flavored creamer
1/4 cup amaretto liqueur
2 cups heavy cream, whipped
4 (1.4 ounce) bars chocolate covered toffee bars, chopped
1 (1.5 ounce) bar chocolate candy bar, melted
1/2 cup sliced almonds
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8- inch pans.
Mix together the cake mix, 1 cup amaretto flavored creamer, 1 cup amaretto liqueur, eggs and oil until blended. Distribute cake batter evenly between the cake pans. Bake in the preheated oven for 15 minutes, making certain the cake layers do not overbake. Allow to cool completely before filling.
To make the amaretto whipped cream filling: Combine pudding mix, 1/4 cup amaretto liqueur and 1 cup amaretto flavored creamer. Set aside for 5 minutes until thickened. Fold the whipped cream into the amaretto mixture, then stir in the crushed chocolate covered toffee bars. Use to fill and frost top of the cake (do not frost sides). Drizzle cake with melted chocolate candy bar and sprinkle with sliced almonds. Refrigerate until ready to serve.
1 (18.25 ounce) package yellow cake mix
1 cup non dairy amaretto flavored creamer
1 cup amaretto liqueur
1/3 cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
1 cup non dairy amaretto flavored creamer
1/4 cup amaretto liqueur
2 cups heavy cream, whipped
4 (1.4 ounce) bars chocolate covered toffee bars, chopped
1 (1.5 ounce) bar chocolate candy bar, melted
1/2 cup sliced almonds
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8- inch pans.
Mix together the cake mix, 1 cup amaretto flavored creamer, 1 cup amaretto liqueur, eggs and oil until blended. Distribute cake batter evenly between the cake pans. Bake in the preheated oven for 15 minutes, making certain the cake layers do not overbake. Allow to cool completely before filling.
To make the amaretto whipped cream filling: Combine pudding mix, 1/4 cup amaretto liqueur and 1 cup amaretto flavored creamer. Set aside for 5 minutes until thickened. Fold the whipped cream into the amaretto mixture, then stir in the crushed chocolate covered toffee bars. Use to fill and frost top of the cake (do not frost sides). Drizzle cake with melted chocolate candy bar and sprinkle with sliced almonds. Refrigerate until ready to serve.
Yummy or not :Apricot-Nut Spread recipe.
Ingredients
6 ounces dried apricots
1/2 cup water
1 (8 ounce) package cream cheese, cubed and softened
1/2 cup chopped walnuts
Directions
Soak apricots in water overnight; drain; reserving 2 tablespoons liquid. Place apricots and reserved liquid in a blender or food processor. Process for about 10 seconds. Add cream cheese; process just until blended, about 10-20 seconds. Add walnuts and blend until mixed. Store in the refrigerator.
6 ounces dried apricots
1/2 cup water
1 (8 ounce) package cream cheese, cubed and softened
1/2 cup chopped walnuts
Directions
Soak apricots in water overnight; drain; reserving 2 tablespoons liquid. Place apricots and reserved liquid in a blender or food processor. Process for about 10 seconds. Add cream cheese; process just until blended, about 10-20 seconds. Add walnuts and blend until mixed. Store in the refrigerator.
Yummy or not :Beer-Batter Onion Rings recipe.
Ingredients
3 cups all-purpose flour
2 eggs, separated
4 tablespoons butter, melted
salt to taste
3 large onions, sliced into rings
2 quarts oil for frying
Directions
Sift flour into a large bowl. In another large bowl, whisk egg yolks. Mix in beer, butter and salt. Set aside 1 cup of flour for dipping the onion rings. Slowly stir the egg yolk mixture into the remaining flour and mix well. Allow the mixture to stand 30 to 60 minutes.
Heat deep fryer to 375 degrees F (190 degrees C).
In a small bowl, stiffly beat the egg whites. Gently combine the egg whites with the batter.
Coat each onion ring with flour and dip into batter.
Deep fry the battered rings, several at a time, until golden brown. Drain on paper towels and serve.
3 cups all-purpose flour
2 eggs, separated
4 tablespoons butter, melted
salt to taste
3 large onions, sliced into rings
2 quarts oil for frying
Directions
Sift flour into a large bowl. In another large bowl, whisk egg yolks. Mix in beer, butter and salt. Set aside 1 cup of flour for dipping the onion rings. Slowly stir the egg yolk mixture into the remaining flour and mix well. Allow the mixture to stand 30 to 60 minutes.
Heat deep fryer to 375 degrees F (190 degrees C).
In a small bowl, stiffly beat the egg whites. Gently combine the egg whites with the batter.
Coat each onion ring with flour and dip into batter.
Deep fry the battered rings, several at a time, until golden brown. Drain on paper towels and serve.
Yummy or not :Banana-Orange Smoothie recipe.
Ingredients
1 banana, peeled
1 large orange, peeled and seeded
2 cups vanilla-flavored soy milk
1 teaspoon ground ginger
Directions
Place banana, orange, soy milk, and ginger in an electric blender. Process until ingredients are blended and smooth.
1 banana, peeled
1 large orange, peeled and seeded
2 cups vanilla-flavored soy milk
1 teaspoon ground ginger
Directions
Place banana, orange, soy milk, and ginger in an electric blender. Process until ingredients are blended and smooth.
Yummy or not :Apricot Glazed Chicken recipe.
Ingredients
6 skinless, boneless chicken breasts
1 (10.75 ounce) can low-sodium chicken broth
3/4 cup apricot preserves
1 tablespoon light soy sauce
1 tablespoon cornstarch
1 tablespoon water
Directions
Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.
Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center).
Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.
6 skinless, boneless chicken breasts
1 (10.75 ounce) can low-sodium chicken broth
3/4 cup apricot preserves
1 tablespoon light soy sauce
1 tablespoon cornstarch
1 tablespoon water
Directions
Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.
Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center).
Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.
Yummy or not :Banana Crumb Muffins recipe.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large ripe bananas, mashed
3/4 cup sugar
1 egg, lightly beaten
1/2 cup butter or margarine, melted
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon cold butter
Directions
In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees F for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large ripe bananas, mashed
3/4 cup sugar
1 egg, lightly beaten
1/2 cup butter or margarine, melted
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon cold butter
Directions
In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees F for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Yummy or not :Brenda's Italian Style Patties recipe.
Ingredients
2 pounds ground beef
1 pound ground pork
1 1/2 cups dried bread crumbs
2 eggs, beaten
1 cup chopped onion
1 cup chopped green bell pepper
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 teaspoons Italian-style seasoning
1 teaspoon dried sage
1 1/2 teaspoons garlic powder
3/4 cup pizza sauce
2 cups chopped stewed tomatoes
1/4 cup chopped fresh mushrooms
1/4 (2 ounce) can chopped black olives, drained
1 (8 ounce) package sliced pepperoni sausage
12 slices mozzarella cheese
1/2 cup shredded mozzarella cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine the ground beef, ground pork, bread crumbs, eggs, onion, green bell pepper, salt, ground black pepper, Italian-style seasoning, sage, garlic powder, 1/2 cup pizza sauce and stewed tomatoes. Mix well and form into 24 patties using a 1/4 cup measuring cup OR an ice cream scoop.
In a separate small bowl, combine the mushrooms and olives and set aside. Arrange 12 patties on 2 ungreased baking sheets. Place 4 slices of pepperoni on each patty, then a small amount of the mushroom olive mixture, and then a slice of mozzarella cheese. Top each patty off with another patty and pinch the edges all around to seal everything into the middle. Finally, top each with a drizzle of remaining pizza sauce and some shredded mozzarella cheese.
Bake at 375 degrees F (190 degrees C) for 30 to 40 minutes.
2 pounds ground beef
1 pound ground pork
1 1/2 cups dried bread crumbs
2 eggs, beaten
1 cup chopped onion
1 cup chopped green bell pepper
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 teaspoons Italian-style seasoning
1 teaspoon dried sage
1 1/2 teaspoons garlic powder
3/4 cup pizza sauce
2 cups chopped stewed tomatoes
1/4 cup chopped fresh mushrooms
1/4 (2 ounce) can chopped black olives, drained
1 (8 ounce) package sliced pepperoni sausage
12 slices mozzarella cheese
1/2 cup shredded mozzarella cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine the ground beef, ground pork, bread crumbs, eggs, onion, green bell pepper, salt, ground black pepper, Italian-style seasoning, sage, garlic powder, 1/2 cup pizza sauce and stewed tomatoes. Mix well and form into 24 patties using a 1/4 cup measuring cup OR an ice cream scoop.
In a separate small bowl, combine the mushrooms and olives and set aside. Arrange 12 patties on 2 ungreased baking sheets. Place 4 slices of pepperoni on each patty, then a small amount of the mushroom olive mixture, and then a slice of mozzarella cheese. Top each patty off with another patty and pinch the edges all around to seal everything into the middle. Finally, top each with a drizzle of remaining pizza sauce and some shredded mozzarella cheese.
Bake at 375 degrees F (190 degrees C) for 30 to 40 minutes.
Yummy or not :Banana Blast II recipe.
Ingredients
1/4 cup water
2 tablespoons brown sugar
8 cubes ice
Directions
In a blender combine bananas and milk. Pulse until bananas are chopped. Pour in water and brown sugar. Blend until smooth. Toss in the Ice cubes and blend until smooth. Pour into 4 glasses and serve immediately.
1/4 cup water
2 tablespoons brown sugar
8 cubes ice
Directions
In a blender combine bananas and milk. Pulse until bananas are chopped. Pour in water and brown sugar. Blend until smooth. Toss in the Ice cubes and blend until smooth. Pour into 4 glasses and serve immediately.
Yummy or not :Almond Cream-Puff Ring recipe.
Ingredients
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
1 (3.4 ounce) package instant vanilla pudding mix
1 1/4 cups milk
1 cup heavy cream, whipped
1 teaspoon almond extract
1/2 cup semi-sweet chocolate chips
1 tablespoon butter
1 1/2 teaspoons milk
1 1/2 teaspoons light corn syrup
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease and flour a cookie sheet, or use parchment paper. Using a dinner plate as a guide, trace a circle on the sheet.
In 2 quart saucepan over medium heat, combine water, butter, and salt. Bring to a boil. With a wooden spoon, vigorously stir in flour all at once, until mixture forms a ball, and leaves the sides of the pan. Remove from heat, and beat in the eggs one at a time, until mixture is smooth. Drop batter into 10 mounds inside the circle traced on the cookie sheet, to form a ring.
Bake in preheated oven for 40 minutes, or until golden brown. Turn off oven, leaving ring in for another 15 minutes. Remove from oven, and cool on wire rack. When cool, slice in half horizontally, and place bottom ring on serving plate. Spoon Almond Cream Filling on bottom ring, then replace top ring. Chill in refrigerator.
To make Almond Cream Filling: Prepare pudding according to instructions on package, but use only 1 1/4 cups milk. Fold in whipped cream, and 1 teaspoon almond extract.
To make Chocolate Glaze: In a double boiler over hot (not boiling) water, combine chocolate chips, 1 tablespoon butter, 1 1/2 teaspoons milk, and 1 1/2 teaspoons corn syrup. Heat until melted and smooth, stirring occasionally. Spoon over the top of chilled ring.
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
1 (3.4 ounce) package instant vanilla pudding mix
1 1/4 cups milk
1 cup heavy cream, whipped
1 teaspoon almond extract
1/2 cup semi-sweet chocolate chips
1 tablespoon butter
1 1/2 teaspoons milk
1 1/2 teaspoons light corn syrup
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease and flour a cookie sheet, or use parchment paper. Using a dinner plate as a guide, trace a circle on the sheet.
In 2 quart saucepan over medium heat, combine water, butter, and salt. Bring to a boil. With a wooden spoon, vigorously stir in flour all at once, until mixture forms a ball, and leaves the sides of the pan. Remove from heat, and beat in the eggs one at a time, until mixture is smooth. Drop batter into 10 mounds inside the circle traced on the cookie sheet, to form a ring.
Bake in preheated oven for 40 minutes, or until golden brown. Turn off oven, leaving ring in for another 15 minutes. Remove from oven, and cool on wire rack. When cool, slice in half horizontally, and place bottom ring on serving plate. Spoon Almond Cream Filling on bottom ring, then replace top ring. Chill in refrigerator.
To make Almond Cream Filling: Prepare pudding according to instructions on package, but use only 1 1/4 cups milk. Fold in whipped cream, and 1 teaspoon almond extract.
To make Chocolate Glaze: In a double boiler over hot (not boiling) water, combine chocolate chips, 1 tablespoon butter, 1 1/2 teaspoons milk, and 1 1/2 teaspoons corn syrup. Heat until melted and smooth, stirring occasionally. Spoon over the top of chilled ring.
Yummy or not :Apple Sweet Potato Bake recipe.
Ingredients
3 cups sliced peeled cooked sweet potatoes
3 cups sliced peeled tart apples
3/4 cup packed brown sugar
3/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 dash pepper
3 tablespoons butter or margarine
Directions
In a greased 1-1/2-qt. baking dish, layer half of the sweet potatoes and apples. Combine brown sugar, nutmeg, allspice, salt and pepper; sprinkle half over apples. Dot with half of the butter. Repeat layers. Cover and bake at 350 for 15 minutes. Baste with pan juices. Bake, uncovered, 15 minutes longer or until the apples are tender.
3 cups sliced peeled cooked sweet potatoes
3 cups sliced peeled tart apples
3/4 cup packed brown sugar
3/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 dash pepper
3 tablespoons butter or margarine
Directions
In a greased 1-1/2-qt. baking dish, layer half of the sweet potatoes and apples. Combine brown sugar, nutmeg, allspice, salt and pepper; sprinkle half over apples. Dot with half of the butter. Repeat layers. Cover and bake at 350 for 15 minutes. Baste with pan juices. Bake, uncovered, 15 minutes longer or until the apples are tender.
Yummy or not :Baked Beef Stew recipe.
Ingredients
1 (14.5 ounce) can diced tomatoes, undrained
1 cup water
3 tablespoons quick-cooking tapioca
2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 pounds lean beef stew meat, cut into 1-inch cubes
4 medium carrots, cut into 1-inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs, cut into 3/4-inch chunks
1 medium onion, cut into chunks
1 slice bread, cubed
Directions
In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Add remaining ingredients; mix well. Pour into a greased 13-in. x 9-in. x 2-in. or 3-qt. baking dish. Cover and bake at 375 degrees F for 1-3/4 to 2 hours or until meat and vegetables are tender. Serve in bowls.
1 (14.5 ounce) can diced tomatoes, undrained
1 cup water
3 tablespoons quick-cooking tapioca
2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 pounds lean beef stew meat, cut into 1-inch cubes
4 medium carrots, cut into 1-inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs, cut into 3/4-inch chunks
1 medium onion, cut into chunks
1 slice bread, cubed
Directions
In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Add remaining ingredients; mix well. Pour into a greased 13-in. x 9-in. x 2-in. or 3-qt. baking dish. Cover and bake at 375 degrees F for 1-3/4 to 2 hours or until meat and vegetables are tender. Serve in bowls.
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