Ingredients
3 tablespoons butter
1 clove garlic, minced
1 onion, chopped
1 1/2 cups vegetable broth
1 cup uncooked Arborio rice
3/4 cup white wine
1/4 cup grated Parmesan cheese
Directions
In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.
8/26/2011
Yummy or not :Apricot Fold-Ups recipe.
Ingredients
2 cups all-purpose flour
1 teaspoon salt
8 ounces cream cheese, cold
1 cup margarine, chilled
1 tablespoon milk
1 tablespoon distilled white vinegar
2 cups apricot preserves
3/4 cup confectioners' sugar
2 tablespoons water
Directions
In a medium bowl, stir together the flour and salt. Cut in the cream cheese and margarine until the mixture resembles coarse crumbs. Sprinkle on the milk and vinegar. Work the dough by hand until it holds together in a ball. Divide dough into 4 pieces and refrigerate for 2 hours.
Preheat oven to 400 degrees F (190 degrees C).
On a lightly floured surface, roll out each piece of dough into a rectangle measuring 7 1/2x10 inches. Cut the dough into 2 1/2 inch squares. Place a 1/2 teaspoon dollop of apricot preserves onto the center of each square. Fold each corner to the center and pinch together.
Place cookies on an unprepared cookie sheet, and bake for about 15 minutes in the preheated oven. Drizzle with glaze when cool.
In a small bowl stir together 3/4 cup of confectioners' sugar with 2 tablespoons of water until smooth. Drizzle over the cookies.
2 cups all-purpose flour
1 teaspoon salt
8 ounces cream cheese, cold
1 cup margarine, chilled
1 tablespoon milk
1 tablespoon distilled white vinegar
2 cups apricot preserves
3/4 cup confectioners' sugar
2 tablespoons water
Directions
In a medium bowl, stir together the flour and salt. Cut in the cream cheese and margarine until the mixture resembles coarse crumbs. Sprinkle on the milk and vinegar. Work the dough by hand until it holds together in a ball. Divide dough into 4 pieces and refrigerate for 2 hours.
Preheat oven to 400 degrees F (190 degrees C).
On a lightly floured surface, roll out each piece of dough into a rectangle measuring 7 1/2x10 inches. Cut the dough into 2 1/2 inch squares. Place a 1/2 teaspoon dollop of apricot preserves onto the center of each square. Fold each corner to the center and pinch together.
Place cookies on an unprepared cookie sheet, and bake for about 15 minutes in the preheated oven. Drizzle with glaze when cool.
In a small bowl stir together 3/4 cup of confectioners' sugar with 2 tablespoons of water until smooth. Drizzle over the cookies.
Yummy or not :Authentic Thousand Island Dressing recipe.
Ingredients
1/4 cup Worcestershire sauce
1 tablespoon white sugar
1/4 cup white vinegar
1 pinch ground cloves
1 quart mayonnaise
3/4 cup sweet pickle relish
1/2 cup chopped black olives
1/2 cup diced red bell pepper
Directions
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a medium bowl, whisk together the chopped eggs, Worcestershire sauce, sugar, vinegar, cloves, mayonnaise, relish, olives and red pepper until evenly blended. Chill and serve spooned over fresh greens. Store in the refrigerator.
1/4 cup Worcestershire sauce
1 tablespoon white sugar
1/4 cup white vinegar
1 pinch ground cloves
1 quart mayonnaise
3/4 cup sweet pickle relish
1/2 cup chopped black olives
1/2 cup diced red bell pepper
Directions
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a medium bowl, whisk together the chopped eggs, Worcestershire sauce, sugar, vinegar, cloves, mayonnaise, relish, olives and red pepper until evenly blended. Chill and serve spooned over fresh greens. Store in the refrigerator.
Yummy or not :Brown Jug Soup recipe.
Ingredients
4 cubes chicken bouillon
6 cups water
1 cup chopped celery
1 cup chopped onion
3 cups peeled and cubed potatoes
1 (10 ounce) package frozen mixed vegetables
1 (10 ounce) package frozen chopped broccoli
2 (10.75 ounce) cans condensed cream of chicken soup
1 pound processed cheese, cubed
Directions
In a large soup pot, dissolve chicken bouillon cubes in 6 cups of water.
Add all the vegetables, fresh and frozen, to the pot. Simmer for 30 minutes.
Stir in cream of chicken soup. Add cheese, and mix until melted. Serve.
4 cubes chicken bouillon
6 cups water
1 cup chopped celery
1 cup chopped onion
3 cups peeled and cubed potatoes
1 (10 ounce) package frozen mixed vegetables
1 (10 ounce) package frozen chopped broccoli
2 (10.75 ounce) cans condensed cream of chicken soup
1 pound processed cheese, cubed
Directions
In a large soup pot, dissolve chicken bouillon cubes in 6 cups of water.
Add all the vegetables, fresh and frozen, to the pot. Simmer for 30 minutes.
Stir in cream of chicken soup. Add cheese, and mix until melted. Serve.
Yummy or not :Broccoli and Four Cheese Calzones recipe.
Ingredients
1 1/3 cups warm water (110 degrees F/45 degrees C)
2 tablespoons olive oil
2/3 teaspoon salt
1/2 teaspoon dried oregano
4 cups bread flour
2 1/2 teaspoons active dry yeast
1 (10 ounce) package chopped frozen broccoli, thawed
1/4 teaspoon garlic powder
2 tablespoons olive oil
1/2 cup shredded provolone cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup ricotta cheese
1 tablespoon olive oil
Directions
Place the water, olive oil, salt, oregano, bread flour, and yeast in the bread machine pan in the order recommend by the manufacturer. Select the dough cycle.
Meanwhile, to make the filling, squeeze out excess liquid from broccoli. In a large skillet saute the broccoli and garlic powder with the olive oil. Stir in the grated provolone cheese, grated Parmesan cheese, grated mozzarella cheese, and ricotta cheese.
Once bread cycle has finished, remove dough from machine and roll into 8 inch circles. Spread filling on one half of the circle leaving a border around it for closing. Close the calzone by folding the unfilled side on top of the filled side. Crimp the edges closed with your fingers or a fork. Place on a lightly greased baking pan. Let rise in a draft-free area for 30 minutes.
Brush tops lightly with olive oil. Bake in a preheated 500 degree F (260 degrees C) oven for 20 to 30 minutes, or until golden brown.
1 1/3 cups warm water (110 degrees F/45 degrees C)
2 tablespoons olive oil
2/3 teaspoon salt
1/2 teaspoon dried oregano
4 cups bread flour
2 1/2 teaspoons active dry yeast
1 (10 ounce) package chopped frozen broccoli, thawed
1/4 teaspoon garlic powder
2 tablespoons olive oil
1/2 cup shredded provolone cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup ricotta cheese
1 tablespoon olive oil
Directions
Place the water, olive oil, salt, oregano, bread flour, and yeast in the bread machine pan in the order recommend by the manufacturer. Select the dough cycle.
Meanwhile, to make the filling, squeeze out excess liquid from broccoli. In a large skillet saute the broccoli and garlic powder with the olive oil. Stir in the grated provolone cheese, grated Parmesan cheese, grated mozzarella cheese, and ricotta cheese.
Once bread cycle has finished, remove dough from machine and roll into 8 inch circles. Spread filling on one half of the circle leaving a border around it for closing. Close the calzone by folding the unfilled side on top of the filled side. Crimp the edges closed with your fingers or a fork. Place on a lightly greased baking pan. Let rise in a draft-free area for 30 minutes.
Brush tops lightly with olive oil. Bake in a preheated 500 degree F (260 degrees C) oven for 20 to 30 minutes, or until golden brown.
Yummy or not :Basic Quiche by Shelly recipe.
Ingredients
2 cups half-and-half cream
1/8 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
4 ounces Jarlsberg cheese, shredded
2 ounces mozzarella cheese, shredded
1 (9 inch) unbaked pie shell
Directions
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, whisk together eggs and half-and-half. Season with salt, white pepper and nutmeg. Place shredded Jarlsberg and mozzarella in the pie shell. Pour egg mixture over cheese.
Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 25 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving.
2 cups half-and-half cream
1/8 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
4 ounces Jarlsberg cheese, shredded
2 ounces mozzarella cheese, shredded
1 (9 inch) unbaked pie shell
Directions
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, whisk together eggs and half-and-half. Season with salt, white pepper and nutmeg. Place shredded Jarlsberg and mozzarella in the pie shell. Pour egg mixture over cheese.
Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 25 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving.
Yummy or not :Brussels Sprouts With Franks recipe.
Ingredients
2 tablespoons olive oil
1 onion, chopped
8 frankfurters, sliced
1 clove garlic, minced
1 cup spicy vegetable juice cocktail
1 teaspoon Worcestershire sauce
1 large tomato, chopped
3 cups Brussels sprouts, halved
freshly ground black pepper to taste
Directions
Heat the olive oil in a large skillet over medium heat. Add onion; cook and stir until tender. Throw in the sliced frankfurters; continue to cook and stir until slightly browned. Stir in the garlic and cook just until fragrant, about 30 seconds.
Pour in the vegetable juice cocktail and Worcestershire sauce and add tomato, Brussels sprouts and pepper. Stir to blend, then cover and simmer over low heat for 15 to 20 minutes or until sprouts are tender.
2 tablespoons olive oil
1 onion, chopped
8 frankfurters, sliced
1 clove garlic, minced
1 cup spicy vegetable juice cocktail
1 teaspoon Worcestershire sauce
1 large tomato, chopped
3 cups Brussels sprouts, halved
freshly ground black pepper to taste
Directions
Heat the olive oil in a large skillet over medium heat. Add onion; cook and stir until tender. Throw in the sliced frankfurters; continue to cook and stir until slightly browned. Stir in the garlic and cook just until fragrant, about 30 seconds.
Pour in the vegetable juice cocktail and Worcestershire sauce and add tomato, Brussels sprouts and pepper. Stir to blend, then cover and simmer over low heat for 15 to 20 minutes or until sprouts are tender.
Yummy or not :Banana Oat Bread Pudding recipe.
Ingredients
4 slices whole wheat bread
1 cup rolled oats
2 1/2 cups lowfat milk
1/4 cup butter, softened
4 ripe bananas, sliced
1/3 cup brown sugar
1/4 cup raisins (optional)
Directions
In a large bowl, break bread into small pieces. Add oats and milk; stir. Let stand for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
To the milk mixture add: butter, bananas, brown sugar and raisins (if desired). Stir just to combine and pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 45-55 minutes, or until pudding has set. Cool before serving.
4 slices whole wheat bread
1 cup rolled oats
2 1/2 cups lowfat milk
1/4 cup butter, softened
4 ripe bananas, sliced
1/3 cup brown sugar
1/4 cup raisins (optional)
Directions
In a large bowl, break bread into small pieces. Add oats and milk; stir. Let stand for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
To the milk mixture add: butter, bananas, brown sugar and raisins (if desired). Stir just to combine and pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 45-55 minutes, or until pudding has set. Cool before serving.
Yummy or not :Buffalo Chicken Wings recipe.
Ingredients
1 cup vegetable oil
1 pound chicken wings
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/2 cup butter
1/2 teaspoon hot pepper sauce
1 cup mayonnaise
4 tablespoons minced onion
3 cloves garlic, minced
1/3 cup chopped fresh parsley
1/2 cup sour cream
1 tablespoon lemon juice
1 tablespoon distilled white vinegar
1/2 cup blue cheese, crumbled
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large frying pan or deep fryer, heat oil to 375 degrees F (190 degrees C). Fry wings for approximately 8 minutes. Transfer wings to a paper towel and let drain. Season with salt and white pepper. After the wings have drained, place them in a large mixing bowl.
In a small saucepan, melt butter or margarine. Stir in hot pepper sauce. Pour mixture over chicken wings, toss to coat the wings. Place wings in a baking dish.
Bake 15 to 20 minutes.
While the chicken wings are baking, make the blue cheese dressing: In a medium size mixing bowl, combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar and blue cheese. Blend the mixture well. Arrange the baked chicken wings on a serving platter. Serve with blue cheese dressing.
1 cup vegetable oil
1 pound chicken wings
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/2 cup butter
1/2 teaspoon hot pepper sauce
1 cup mayonnaise
4 tablespoons minced onion
3 cloves garlic, minced
1/3 cup chopped fresh parsley
1/2 cup sour cream
1 tablespoon lemon juice
1 tablespoon distilled white vinegar
1/2 cup blue cheese, crumbled
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large frying pan or deep fryer, heat oil to 375 degrees F (190 degrees C). Fry wings for approximately 8 minutes. Transfer wings to a paper towel and let drain. Season with salt and white pepper. After the wings have drained, place them in a large mixing bowl.
In a small saucepan, melt butter or margarine. Stir in hot pepper sauce. Pour mixture over chicken wings, toss to coat the wings. Place wings in a baking dish.
Bake 15 to 20 minutes.
While the chicken wings are baking, make the blue cheese dressing: In a medium size mixing bowl, combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar and blue cheese. Blend the mixture well. Arrange the baked chicken wings on a serving platter. Serve with blue cheese dressing.
Yummy or not :Brunch on the Bayou recipe.
Ingredients
4 ounces Italian sausage, casings removed
1/2 (1 pound) loaf day old French bread, broken into small pieces
3 tablespoons butter, melted
1 pound shredded Monterey Jack cheese
1 1/2 cups whole milk
1/3 cup white wine
3 green onions, chopped
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 cup sour cream
1/2 cup Parmesan cheese
Directions
Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside.
Spread bread pieces in the bottom of a 9x13 inch baking dish. Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage. Cover with shredded cheese. In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions. Season with black and red pepper. Pour the egg mixture over everything in the baking dish. Cover, and refrigerate overnight.
Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).
Cover the dish, and bake for 30 minutes in the preheated oven. Then uncover, and bake for an additional 30 minutes. Remove from the oven, and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.
4 ounces Italian sausage, casings removed
1/2 (1 pound) loaf day old French bread, broken into small pieces
3 tablespoons butter, melted
1 pound shredded Monterey Jack cheese
1 1/2 cups whole milk
1/3 cup white wine
3 green onions, chopped
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 cup sour cream
1/2 cup Parmesan cheese
Directions
Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside.
Spread bread pieces in the bottom of a 9x13 inch baking dish. Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage. Cover with shredded cheese. In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions. Season with black and red pepper. Pour the egg mixture over everything in the baking dish. Cover, and refrigerate overnight.
Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).
Cover the dish, and bake for 30 minutes in the preheated oven. Then uncover, and bake for an additional 30 minutes. Remove from the oven, and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.
Yummy or not :Almond-Topped Chicken recipe.
Ingredients
4 boneless, skinless chicken breast halves
5 tablespoons butter or margarine, divided
1/3 cup slivered almonds
3 tablespoons lemon juice
Directions
In a skillet, cook the chicken in 2 tablespoons of butter until juices run clear, about 20 minutes. Transfer to serving plate and keep warm. Add almonds and remaining butter to skillet; cook and stir just until almonds are lightly browned. Stir in lemon juice; heat through. Spoon over chicken.
4 boneless, skinless chicken breast halves
5 tablespoons butter or margarine, divided
1/3 cup slivered almonds
3 tablespoons lemon juice
Directions
In a skillet, cook the chicken in 2 tablespoons of butter until juices run clear, about 20 minutes. Transfer to serving plate and keep warm. Add almonds and remaining butter to skillet; cook and stir just until almonds are lightly browned. Stir in lemon juice; heat through. Spoon over chicken.
Yummy or not :Berry Blend Salad recipe.
Ingredients
2 cups torn romaine lettuce
1 cup torn radicchio
1 cup torn escarole
1 cup torn red leaf lettuce
1 cup snow peas
1/2 cup sliced fresh strawberries
1 cup diced cooked ham
1/2 cup diced Muenster cheese
1/2 cup raspberry vinegar
1/2 cup canola oil
8 packets artificial sweetener
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
Directions
Place the romaine, radicchio, escarole, and red leaf into a colander. Rinse, drain and set aside. Rinse the peas and cut into thirds. Transfer the mixed greens and peas into a large bowl, and gently toss in the cheese, ham and strawberries. Set aside.
In a shaker container or a jar with lid, add the vinegar, oil, sweetener, mustard, oregano and pepper and shake well. Add up to two additional packets of sweetener, if desired. Pour over salad just before serving, or pour into a serving container and pass.
2 cups torn romaine lettuce
1 cup torn radicchio
1 cup torn escarole
1 cup torn red leaf lettuce
1 cup snow peas
1/2 cup sliced fresh strawberries
1 cup diced cooked ham
1/2 cup diced Muenster cheese
1/2 cup raspberry vinegar
1/2 cup canola oil
8 packets artificial sweetener
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
Directions
Place the romaine, radicchio, escarole, and red leaf into a colander. Rinse, drain and set aside. Rinse the peas and cut into thirds. Transfer the mixed greens and peas into a large bowl, and gently toss in the cheese, ham and strawberries. Set aside.
In a shaker container or a jar with lid, add the vinegar, oil, sweetener, mustard, oregano and pepper and shake well. Add up to two additional packets of sweetener, if desired. Pour over salad just before serving, or pour into a serving container and pass.
Yummy or not :Alfredo Potatoes recipe.
Ingredients
2 large baking potatoes
1 cup prepared Alfredo sauce
1 teaspoon garlic powder
1/2 teaspoon pepper
1/8 teaspoon dried thyme
1 cup shredded Cheddar cheese, divided
1/2 cup shredded mozzarella cheese
Directions
Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 6 minutes or until tender. Allow potatoes to cool slightly.
Meanwhile, in a bowl, combine the Alfredo sauce, garlic powder, pepper and thyme. Stir in 1/2 cup cheddar cheese and mozzarella cheese.
Cut potatoes in half lengthwise. Scoop out the pulp, leaving a thin shell.
Mash the pulp and add to the sauce mixture; mix well. Spoon into potato shells. Sprinkle with remaining cheddar cheese. Microwave on high for 1 minute or until cheese is melted.
2 large baking potatoes
1 cup prepared Alfredo sauce
1 teaspoon garlic powder
1/2 teaspoon pepper
1/8 teaspoon dried thyme
1 cup shredded Cheddar cheese, divided
1/2 cup shredded mozzarella cheese
Directions
Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 6 minutes or until tender. Allow potatoes to cool slightly.
Meanwhile, in a bowl, combine the Alfredo sauce, garlic powder, pepper and thyme. Stir in 1/2 cup cheddar cheese and mozzarella cheese.
Cut potatoes in half lengthwise. Scoop out the pulp, leaving a thin shell.
Mash the pulp and add to the sauce mixture; mix well. Spoon into potato shells. Sprinkle with remaining cheddar cheese. Microwave on high for 1 minute or until cheese is melted.
Yummy or not :Artichoke Salad II recipe.
Ingredients
1 (.7 ounce) package dry Italian-style salad dressing mix
1 cup low fat sour cream
4 cups chopped romaine lettuce
1 cup chopped red bell pepper
1 cup chopped broccoli
1 cup sliced fresh mushrooms
1/4 cup diced onion
1 (14 ounce) can artichoke hearts, drained and chopped
Directions
In a small bowl, whisk together the sour cream and Italian dressing mix.
In a large bowl, toss together the lettuce, red pepper, broccoli, mushrooms, onion and artichoke hearts. Top with dressing and toss until evenly coated. Refrigerate until ready to serve.
1 (.7 ounce) package dry Italian-style salad dressing mix
1 cup low fat sour cream
4 cups chopped romaine lettuce
1 cup chopped red bell pepper
1 cup chopped broccoli
1 cup sliced fresh mushrooms
1/4 cup diced onion
1 (14 ounce) can artichoke hearts, drained and chopped
Directions
In a small bowl, whisk together the sour cream and Italian dressing mix.
In a large bowl, toss together the lettuce, red pepper, broccoli, mushrooms, onion and artichoke hearts. Top with dressing and toss until evenly coated. Refrigerate until ready to serve.
Yummy or not :Apricot Orange Bread recipe.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup white sugar
1/4 cup butter or margarine, softened
1/2 cup orange juice
2 tablespoons milk
1 1/2 cups dried apricots, chopped
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Sift together flour, baking powder, salt and baking soda, set aside.
In a large bowl, cream together the butter or margarine and sugar until light and fluffy. Add the orange juice, milk and egg; beat well. Gradually blend in the flour mixture. Stir in the apricots, chocolate chips and walnuts. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup white sugar
1/4 cup butter or margarine, softened
1/2 cup orange juice
2 tablespoons milk
1 1/2 cups dried apricots, chopped
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Sift together flour, baking powder, salt and baking soda, set aside.
In a large bowl, cream together the butter or margarine and sugar until light and fluffy. Add the orange juice, milk and egg; beat well. Gradually blend in the flour mixture. Stir in the apricots, chocolate chips and walnuts. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
Yummy or not :Apple Crunch a la Mode recipe.
Ingredients
6 tart apples, peeled and thinly sliced
1 cup white sugar
1 cup cold water
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup packed brown sugar
3/4 cup old-fashioned rolled oats
1/2 cup butter, melted
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Scatter sliced apples in the prepared baking dish. Whisk together the white sugar, cold water, cornstarch, and vanilla extract in a small saucepan. Cook over medium heat until syrup is clear, and all sugar had dissolved, about 5 minutes. Pour hot syrup over the fruit.
Stir together the flour, brown sugar, oats, melted butter, walnuts, and cinnamon until crumbly. Scatter crumble over fruit mixture.
Bake in preheated oven until the top is brown and the crunch is bubbly, about 1 hour.
6 tart apples, peeled and thinly sliced
1 cup white sugar
1 cup cold water
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup packed brown sugar
3/4 cup old-fashioned rolled oats
1/2 cup butter, melted
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Scatter sliced apples in the prepared baking dish. Whisk together the white sugar, cold water, cornstarch, and vanilla extract in a small saucepan. Cook over medium heat until syrup is clear, and all sugar had dissolved, about 5 minutes. Pour hot syrup over the fruit.
Stir together the flour, brown sugar, oats, melted butter, walnuts, and cinnamon until crumbly. Scatter crumble over fruit mixture.
Bake in preheated oven until the top is brown and the crunch is bubbly, about 1 hour.
Yummy or not :Best Ever Pasta Salad recipe.
Ingredients
1 (16 ounce) package dry penne pasta
2 large cucumbers, peeled and cubed
2 roma (plum) tomatoes, chopped
2 cups mayonnaise
1 (8 ounce) container sour cream
3 tablespoons dried dill weed
2 tablespoons lemon pepper
Directions
Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
Combine pasta, cucumbers, tomatoes, mayonnaise, sour cream, dill weed and lemon pepper. Serve as is or chill for 45 minutes.
1 (16 ounce) package dry penne pasta
2 large cucumbers, peeled and cubed
2 roma (plum) tomatoes, chopped
2 cups mayonnaise
1 (8 ounce) container sour cream
3 tablespoons dried dill weed
2 tablespoons lemon pepper
Directions
Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
Combine pasta, cucumbers, tomatoes, mayonnaise, sour cream, dill weed and lemon pepper. Serve as is or chill for 45 minutes.
Yummy or not :Apple Pie Filling II recipe.
Ingredients
5 cups thinly sliced apples
1 cup white sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice
Directions
Combine apples and sugar in a large saucepan. Mix together, then let stand until juice starts to be released from apples. Place over medium-high heat and stir frequently until mixture comes to a boil. Boil hard 1 minute, continuing to stir frequently.
Mix tapioca, cinnamon, and lemon juice into apples. Boil hard for 1 minute more, continuing to stir. Pack mixture into a sterilized quart jar, a spoonful at a time, ensuring that there are no air bubbles in mixture. Secure sterilized lid.
Place a rack in the bottom of a large stock pot and fill halfway with boiling water. Carefully lower jar into pot using a holder. If processing more than one jar, leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Can be stored up to one year.
5 cups thinly sliced apples
1 cup white sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice
Directions
Combine apples and sugar in a large saucepan. Mix together, then let stand until juice starts to be released from apples. Place over medium-high heat and stir frequently until mixture comes to a boil. Boil hard 1 minute, continuing to stir frequently.
Mix tapioca, cinnamon, and lemon juice into apples. Boil hard for 1 minute more, continuing to stir. Pack mixture into a sterilized quart jar, a spoonful at a time, ensuring that there are no air bubbles in mixture. Secure sterilized lid.
Place a rack in the bottom of a large stock pot and fill halfway with boiling water. Carefully lower jar into pot using a holder. If processing more than one jar, leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Can be stored up to one year.
Yummy or not :Beef Heart en Mole recipe.
Ingredients
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1 stalk celery, sliced
1 carrot, cubed
1 slice bacon, sliced into small strips
2 pounds beef heart, rinsed and cubed
2 teaspoons beef bouillon granules
1 teaspoon ground cumin
1/2 cup red wine
3 cups water, or as needed
1/4 cup prepared mole sauce
1 parsnip, cubed (optional)
2 large potatoes, peeled and cut into large chunks
1 cup canned lima beans
Directions
Heat the oil in a Dutch oven over low heat. Add onion, garlic, celery, carrots and bacon. Cover, and let the vegetables sweat for about 10 minutes.
Remove vegetables to a plate to make room, and place the beef heart in the pan, adding a bit more oil if necessary. Saute over medium heat until browned. Return the onion mixture to the pan, sprinkle in the cumin and beef bouillon. Pour in the red wine, mole sauce, and enough water to cover. Put the lid on the pan, and simmer over low heat for 2 hours.
Add the parsnip and potato to the stew, and stir in the beans. Continue to simmer for another 30 minutes, until vegetables are tender. I hope you enjoy making and eating my creation.
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1 stalk celery, sliced
1 carrot, cubed
1 slice bacon, sliced into small strips
2 pounds beef heart, rinsed and cubed
2 teaspoons beef bouillon granules
1 teaspoon ground cumin
1/2 cup red wine
3 cups water, or as needed
1/4 cup prepared mole sauce
1 parsnip, cubed (optional)
2 large potatoes, peeled and cut into large chunks
1 cup canned lima beans
Directions
Heat the oil in a Dutch oven over low heat. Add onion, garlic, celery, carrots and bacon. Cover, and let the vegetables sweat for about 10 minutes.
Remove vegetables to a plate to make room, and place the beef heart in the pan, adding a bit more oil if necessary. Saute over medium heat until browned. Return the onion mixture to the pan, sprinkle in the cumin and beef bouillon. Pour in the red wine, mole sauce, and enough water to cover. Put the lid on the pan, and simmer over low heat for 2 hours.
Add the parsnip and potato to the stew, and stir in the beans. Continue to simmer for another 30 minutes, until vegetables are tender. I hope you enjoy making and eating my creation.
Yummy or not :Bahama Mama II recipe.
Ingredients
1 fluid ounce dark rum
1/2 fluid ounce apricot brandy
3 1/2 fluid ounces fruit punch
1/2 fluid ounce pina colada mix
Directions
In a mixing glass combine the rum, apricot brandy, fruit punch and pina colada mix. Stir to blend and serve over ice.
1 fluid ounce dark rum
1/2 fluid ounce apricot brandy
3 1/2 fluid ounces fruit punch
1/2 fluid ounce pina colada mix
Directions
In a mixing glass combine the rum, apricot brandy, fruit punch and pina colada mix. Stir to blend and serve over ice.
Yummy or not :Blackberry Barbecued Pork Tenderloin recipe.
Ingredients
Crisco� Original No-Stick Cooking Spray
1 1/4 pounds pork tenderloin
Salt and pepper
1/2 cup Smucker's� Seedless Blackberry Sugar Free Jam
3 tablespoons prepared thick barbecue sauce
3/4 teaspoon Italian seasoning
Brown rice, if desired
Finely chopped fresh parsley, if desired
Directions
Spray grill grates with no-stick cooking spray. Heat grill to 350 degrees F to 375 degrees F. Generously season tenderloin with salt and pepper.
Mix blackberry jam, barbecue sauce and seasoning in a microwave-safe bowl. Microwave on HIGH 30 to 40 seconds; stir to blend.
Grill pork, turning occasionally, 16 to 20 minutes (or until thermometer reads 160 degrees F). Baste liberally with 1/4 cup blackberry barbecue sauce during last 5 minutes of cooking. Transfer tenderloin to platter, tent with foil and allow to rest for 5 minutes before slicing. Serve pork over brown rice, drizzled with additional sauce and sprinkled with chopped parsley, if desired.
Crisco� Original No-Stick Cooking Spray
1 1/4 pounds pork tenderloin
Salt and pepper
1/2 cup Smucker's� Seedless Blackberry Sugar Free Jam
3 tablespoons prepared thick barbecue sauce
3/4 teaspoon Italian seasoning
Brown rice, if desired
Finely chopped fresh parsley, if desired
Directions
Spray grill grates with no-stick cooking spray. Heat grill to 350 degrees F to 375 degrees F. Generously season tenderloin with salt and pepper.
Mix blackberry jam, barbecue sauce and seasoning in a microwave-safe bowl. Microwave on HIGH 30 to 40 seconds; stir to blend.
Grill pork, turning occasionally, 16 to 20 minutes (or until thermometer reads 160 degrees F). Baste liberally with 1/4 cup blackberry barbecue sauce during last 5 minutes of cooking. Transfer tenderloin to platter, tent with foil and allow to rest for 5 minutes before slicing. Serve pork over brown rice, drizzled with additional sauce and sprinkled with chopped parsley, if desired.
Yummy or not :Apple Sausage Pancakes recipe.
Ingredients
1/2 pound bulk pork sausage
2/3 cup milk
2 tablespoons vegetable oil
1 cup pancake mix
1/2 teaspoon ground cinnamon
1/2 cup shredded peeled apples
CIDER SYRUP:
1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon pumpkin pie spice
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons butter or margarine
Directions
In a skillet, cook the sausage over medium heat until no longer pink; drain and set aside. In a bowl, beat the egg, milk and oil. Stir in pancake mix and cinnamon just until moistened. Fold in apple and sausage. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles from on top. Cook until second side is golden brown.
For syrup, combine the sugar, cornstarch and pumpkin pie spice in a saucepan. Gradually stir in cider and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter until melted. Serve warm with the pancakes.
1/2 pound bulk pork sausage
2/3 cup milk
2 tablespoons vegetable oil
1 cup pancake mix
1/2 teaspoon ground cinnamon
1/2 cup shredded peeled apples
CIDER SYRUP:
1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon pumpkin pie spice
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons butter or margarine
Directions
In a skillet, cook the sausage over medium heat until no longer pink; drain and set aside. In a bowl, beat the egg, milk and oil. Stir in pancake mix and cinnamon just until moistened. Fold in apple and sausage. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles from on top. Cook until second side is golden brown.
For syrup, combine the sugar, cornstarch and pumpkin pie spice in a saucepan. Gradually stir in cider and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter until melted. Serve warm with the pancakes.
Yummy or not :Black Beans with Pico de Gallo recipe.
Ingredients
1 large tomato, diced
2 tablespoons chopped red onion
1/2 cup chopped cilantro
1/2 teaspoon honey
1 teaspoon lime juice
1 tablespoon balsamic vinegar
Salt and pepper to taste
1 tablespoon bacon grease
1 clove garlic, minced
2 tablespoons minced red onion
1 (15.5 ounce) can black beans, drained and rinsed
2 tablespoons water
Directions
Stir together the tomato, onion, cilantro, and honey. Season with lime juice, vinegar, salt and pepper; set aside.
Melt bacon grease in a saucepan over medium heat. Stir in garlic and onion, cook until softened and translucent, about 3 minutes. Pour in the black beans and water, season to taste with salt and pepper, then simmer for 10 minutes or until hot. Serve topped with pico de gallo.
1 large tomato, diced
2 tablespoons chopped red onion
1/2 cup chopped cilantro
1/2 teaspoon honey
1 teaspoon lime juice
1 tablespoon balsamic vinegar
Salt and pepper to taste
1 tablespoon bacon grease
1 clove garlic, minced
2 tablespoons minced red onion
1 (15.5 ounce) can black beans, drained and rinsed
2 tablespoons water
Directions
Stir together the tomato, onion, cilantro, and honey. Season with lime juice, vinegar, salt and pepper; set aside.
Melt bacon grease in a saucepan over medium heat. Stir in garlic and onion, cook until softened and translucent, about 3 minutes. Pour in the black beans and water, season to taste with salt and pepper, then simmer for 10 minutes or until hot. Serve topped with pico de gallo.
Yummy or not :Apple-Cinnamon Baked French Toast recipe.
Ingredients
10 (3/4 inch thick) slices day-old French bread
6 eggs, lightly beaten
2 3/4 cups milk
2/3 cup sugar, divided
1 tablespoon vanilla extract
4 medium apples - peeled, cored and thinly sliced
2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 tablespoon butter or margarine
Directions
Place bread in a 13-in. x 9-in. x 2-in. baking dish. Combine eggs, milk, 1/3 cup sugar and vanilla; pour half over bread. Top with half of the apples. Combine cinnamon, nutmeg and remaining sugar; sprinkle half over apples. Top with the remaining apples. Pour remaining egg mixture over apples and sprinkle with remaining sugar mixture. Dot with butter. Cover and chill 8 hours or overnight. remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 1 hour or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
10 (3/4 inch thick) slices day-old French bread
6 eggs, lightly beaten
2 3/4 cups milk
2/3 cup sugar, divided
1 tablespoon vanilla extract
4 medium apples - peeled, cored and thinly sliced
2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 tablespoon butter or margarine
Directions
Place bread in a 13-in. x 9-in. x 2-in. baking dish. Combine eggs, milk, 1/3 cup sugar and vanilla; pour half over bread. Top with half of the apples. Combine cinnamon, nutmeg and remaining sugar; sprinkle half over apples. Top with the remaining apples. Pour remaining egg mixture over apples and sprinkle with remaining sugar mixture. Dot with butter. Cover and chill 8 hours or overnight. remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 1 hour or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
Yummy or not :Blue Cheese Pear Salad recipe.
Ingredients
8 cups mixed salad greens
1 cup unpeeled fresh pear slices
1 cup fresh raspberries
1/2 cup crumbled blue cheese
1/4 cup chopped walnuts, toasted
1/3 cup olive or vegetable oil
1/4 cup cider vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon sugar
pepper to taste
Directions
In a large salad bowl, combine the greens, pears, raspberries if desired, blue cheese and nuts. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Serve immediately.
8 cups mixed salad greens
1 cup unpeeled fresh pear slices
1 cup fresh raspberries
1/2 cup crumbled blue cheese
1/4 cup chopped walnuts, toasted
1/3 cup olive or vegetable oil
1/4 cup cider vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon sugar
pepper to taste
Directions
In a large salad bowl, combine the greens, pears, raspberries if desired, blue cheese and nuts. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Serve immediately.
Yummy or not :Best Ever Pasta Salad recipe.
Ingredients
2 cups rotelli pasta
1 cup vegetable oil
1/2 cup white wine vinegar
1/2 teaspoon dried tarragon
1/2 teaspoon dried dill weed
1 teaspoon salt
2 teaspoons prepared Dijon-style mustard
1/4 cup minced pimento
2 tablespoons minced capers
coarsely ground black pepper to taste
1 green bell pepper, seeded and diced
1/2 pound Havarti cheese, diced
4 green onions, diced
4 boneless chicken breast halves - cooked, cooled and cubed
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 medium bowl, whisk together the oil, vinegar, tarragon, dill, salt, mustard, pimento, capers and pepper. Seat aside.
In a large bowl, toss together the pasta, green pepper, Havarti, green onions and chicken. Add dressing to taste and toss to coat.
2 cups rotelli pasta
1 cup vegetable oil
1/2 cup white wine vinegar
1/2 teaspoon dried tarragon
1/2 teaspoon dried dill weed
1 teaspoon salt
2 teaspoons prepared Dijon-style mustard
1/4 cup minced pimento
2 tablespoons minced capers
coarsely ground black pepper to taste
1 green bell pepper, seeded and diced
1/2 pound Havarti cheese, diced
4 green onions, diced
4 boneless chicken breast halves - cooked, cooled and cubed
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 medium bowl, whisk together the oil, vinegar, tarragon, dill, salt, mustard, pimento, capers and pepper. Seat aside.
In a large bowl, toss together the pasta, green pepper, Havarti, green onions and chicken. Add dressing to taste and toss to coat.
Yummy or not :Banana Prune Muffins recipe.
Ingredients
1/2 cup white sugar
1/4 cup vegetable oil
1 cup mashed banana
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup chopped pitted prunes
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
In a large bowl, combine sugar, oil and eggs. Beat until smooth. Blend in banana and vanilla. Mix together flour, baking powder, baking soda, salt and cinnamon, then stir into egg mixture until just moistened. Mix in the prunes. Spoon into muffin cups.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
1/2 cup white sugar
1/4 cup vegetable oil
1 cup mashed banana
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup chopped pitted prunes
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
In a large bowl, combine sugar, oil and eggs. Beat until smooth. Blend in banana and vanilla. Mix together flour, baking powder, baking soda, salt and cinnamon, then stir into egg mixture until just moistened. Mix in the prunes. Spoon into muffin cups.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Yummy or not :Black Forest Angel Food Cake recipe.
Ingredients
1 (9 inch) angel food cake
2 (3.5 ounce) packages instant chocolate fudge pudding mix
1 (12 ounce) container frozen whipped topping (such as Cool Whip�), thawed
3 cups milk
1 1/2 teaspoons almond extract
1 (20 ounce) can cherry pie filling
Directions
Use a long serrated knife to cut the angel food cake in half, width-wise. Hollow out each cake half; use the bits of cake to fill the hole in the center, making 2 cake bowls.
Whisk the pudding mix, whipped topping, milk, and almond extract in a large bowl; beat well. Pour pudding mixture evenly into the cake bowls.
Evenly spoon cherry pie filling around the top edge of each cake. Chill cakes in refrigerator for 30 minutes before serving.
1 (9 inch) angel food cake
2 (3.5 ounce) packages instant chocolate fudge pudding mix
1 (12 ounce) container frozen whipped topping (such as Cool Whip�), thawed
3 cups milk
1 1/2 teaspoons almond extract
1 (20 ounce) can cherry pie filling
Directions
Use a long serrated knife to cut the angel food cake in half, width-wise. Hollow out each cake half; use the bits of cake to fill the hole in the center, making 2 cake bowls.
Whisk the pudding mix, whipped topping, milk, and almond extract in a large bowl; beat well. Pour pudding mixture evenly into the cake bowls.
Evenly spoon cherry pie filling around the top edge of each cake. Chill cakes in refrigerator for 30 minutes before serving.
Yummy or not :Avocado Ice Cream Sauce recipe.
Ingredients
2 avocados, peeled and pitted
1/4 cup white sugar
1/4 cup milk
Directions
Mash the avocados in a bowl using a fork. Stir in the sugar and milk until smooth and completely blended.
2 avocados, peeled and pitted
1/4 cup white sugar
1/4 cup milk
Directions
Mash the avocados in a bowl using a fork. Stir in the sugar and milk until smooth and completely blended.
Yummy or not :Asian Cucumber Salad recipe.
Ingredients
2 cucumbers - halved lengthwise, seeded, and sliced
2 teaspoons salt
1/2 cup rice vinegar
1/4 cup white sugar
2 tablespoons sesame oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 tablespoon sesame seeds
4 fresh red chile peppers, sliced
Directions
Put the cucumber slices in a colander and sprinkle with salt; set aside to drain for 1 hour.
Whisk the vinegar and sugar together until the sugar is dissolved; add the sesame oil, garlic, ginger, and sesame seeds; stir.
Rinse salt off the cucumber slices by running under cold water; place in a large bowl with the sliced red chile peppers. Drizzle the dressing over the vegetables and toss to coat. Serve immediately.
2 cucumbers - halved lengthwise, seeded, and sliced
2 teaspoons salt
1/2 cup rice vinegar
1/4 cup white sugar
2 tablespoons sesame oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 tablespoon sesame seeds
4 fresh red chile peppers, sliced
Directions
Put the cucumber slices in a colander and sprinkle with salt; set aside to drain for 1 hour.
Whisk the vinegar and sugar together until the sugar is dissolved; add the sesame oil, garlic, ginger, and sesame seeds; stir.
Rinse salt off the cucumber slices by running under cold water; place in a large bowl with the sliced red chile peppers. Drizzle the dressing over the vegetables and toss to coat. Serve immediately.
Yummy or not :Baked Spaghetti with Chicken recipe.
Ingredients
3 tablespoons olive oil
2 bay leaves
1 1/2 tablespoons Italian seasoning
1 teaspoon chopped garlic
salt and pepper to taste
4 skinless, boneless chicken breast halves
1 green bell pepper, chopped
1/2 onion, chopped
1 head broccoli, cut into florets
8 fresh mushrooms, sliced
1 pound uncooked spaghetti
5 ounces shredded Colby-Monterey Jack cheese
1 (16 ounce) jar spaghetti sauce
Directions
In shallow non-aluminum dish or resealable plastic bag, combine olive oil, bay leaves, Italian seasoning, garlic, salt, and pepper. Poke holes in chicken breasts and add to olive oil mixture. Marinate in refrigerator for 1 to 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Remove chicken from refrigerator and cut into half-inch pieces. Cook in large skillet, with marinade, until chicken is light brown and sauce is bubbly. Remove bay leaves. Stir pepper, onion, broccoli, and mushrooms into skillet and allow to simmer until tender, about 5 minutes.
While vegetables are cooking, 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. Return pasta to pot and add chicken mixture and spaghetti sauce. Stir. Pour mixture into 9x13 inch pan. Top with shredded cheese.
Bake in preheated oven for 20 minutes, or until cheese is melted. Serve.
3 tablespoons olive oil
2 bay leaves
1 1/2 tablespoons Italian seasoning
1 teaspoon chopped garlic
salt and pepper to taste
4 skinless, boneless chicken breast halves
1 green bell pepper, chopped
1/2 onion, chopped
1 head broccoli, cut into florets
8 fresh mushrooms, sliced
1 pound uncooked spaghetti
5 ounces shredded Colby-Monterey Jack cheese
1 (16 ounce) jar spaghetti sauce
Directions
In shallow non-aluminum dish or resealable plastic bag, combine olive oil, bay leaves, Italian seasoning, garlic, salt, and pepper. Poke holes in chicken breasts and add to olive oil mixture. Marinate in refrigerator for 1 to 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Remove chicken from refrigerator and cut into half-inch pieces. Cook in large skillet, with marinade, until chicken is light brown and sauce is bubbly. Remove bay leaves. Stir pepper, onion, broccoli, and mushrooms into skillet and allow to simmer until tender, about 5 minutes.
While vegetables are cooking, 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. Return pasta to pot and add chicken mixture and spaghetti sauce. Stir. Pour mixture into 9x13 inch pan. Top with shredded cheese.
Bake in preheated oven for 20 minutes, or until cheese is melted. Serve.
Yummy or not :Brisket with BBQ Sauce recipe.
Ingredients
4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt
1 1/2 tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
1/4 cup water
1/2 teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 teaspoons mustard powder
salt and pepper to taste
Directions
Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
Pour sauce over meat slices in pan. Cover and bake for 1 more hour.
4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt
1 1/2 tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
1/4 cup water
1/2 teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 teaspoons mustard powder
salt and pepper to taste
Directions
Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
Pour sauce over meat slices in pan. Cover and bake for 1 more hour.
Yummy or not :Beach Goers' Wraps recipe.
Ingredients
1 (13 ounce) package DOLE� Endless Summer Kit
1 cup pineapple, cut into 1/2-inch slices
1 cup peach, cut into 1/2-inch slices
1 cup mango, cut into 1/2-inch slices
2 teaspoons raspberry vinegar
1/4 teaspoon salt
Ground black pepper, to taste
4 (10 inch) wraps
Directions
Slice pineapple into 1/2 -inch thick slices. Cut peach in half, remove pit and cut each half-length wise into five pieces. Peel mango. Starting at pointy end slice around large seed. Cut slice in half length wise.
Grill fruit brushing with olive oil turning occasionally until soft about 5 to 7 minutes. Remove fruit and cool slightly, coarsely chop fruit. Toss fruit with raspberry vinegar, salt and pepper. Combine with DOLE Salad kit.
Heat wraps in microwave for 30 seconds. Lay out wraps and divide salad filling equally. Fold over one end and wrap sides over filling.
1 (13 ounce) package DOLE� Endless Summer Kit
1 cup pineapple, cut into 1/2-inch slices
1 cup peach, cut into 1/2-inch slices
1 cup mango, cut into 1/2-inch slices
2 teaspoons raspberry vinegar
1/4 teaspoon salt
Ground black pepper, to taste
4 (10 inch) wraps
Directions
Slice pineapple into 1/2 -inch thick slices. Cut peach in half, remove pit and cut each half-length wise into five pieces. Peel mango. Starting at pointy end slice around large seed. Cut slice in half length wise.
Grill fruit brushing with olive oil turning occasionally until soft about 5 to 7 minutes. Remove fruit and cool slightly, coarsely chop fruit. Toss fruit with raspberry vinegar, salt and pepper. Combine with DOLE Salad kit.
Heat wraps in microwave for 30 seconds. Lay out wraps and divide salad filling equally. Fold over one end and wrap sides over filling.
Yummy or not :Blue Cheese Garlic Bread recipe.
Ingredients
1/2 cup butter or margarine, softened
4 ounces crumbled blue cheese
2 tablespoons grated Parmesan cheese
1 tablespoon snipped chives
1 teaspoon garlic powder
1 (1 pound) loaf unsliced French bread
Directions
In a small bowl, combine the first five ingredients. Cut bread into 1-in. thick slices, but not all the way through, leaving slices attached at the bottom. Spread cheese mixture between slices. Wrap loaf in a large piece of heavy -duty foil (about 28-in. x 18-in.). Fold foil around bread and seal tightly. Bake at 350 degrees F for 20 minutes or until heated through. Serve warm.
1/2 cup butter or margarine, softened
4 ounces crumbled blue cheese
2 tablespoons grated Parmesan cheese
1 tablespoon snipped chives
1 teaspoon garlic powder
1 (1 pound) loaf unsliced French bread
Directions
In a small bowl, combine the first five ingredients. Cut bread into 1-in. thick slices, but not all the way through, leaving slices attached at the bottom. Spread cheese mixture between slices. Wrap loaf in a large piece of heavy -duty foil (about 28-in. x 18-in.). Fold foil around bread and seal tightly. Bake at 350 degrees F for 20 minutes or until heated through. Serve warm.
Yummy or not :Butternut Squash Soup with Spinach Ravioli recipe.
Ingredients
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
2 tablespoons butter
1 cup sliced onions
3/4 cup sliced leeks
2 1/2 cups peeled, seeded and cubed butternut squash
1/2 cup dry white wine
5 cups chicken broth
1 pinch ground cinnamon
1 pinch ground ginger
1 pound cheese filled spinach ravioli
3/4 cup light cream
salt and pepper to taste
Directions
Place the cumin seeds and nutmeg in a large saucepan over medium heat, and cook until lightly browned. Stir in the butter, and saute the onions and leeks until tender. Mix in squash, wine, and chicken broth. Season with cinnamon and ginger. Reduce heat, and simmer 10 to 15 minutes.
Bring a large pot of lightly salted water to a boil. Add ravioli, and cook 8 to 10 minutes or until al dente; drain.
With a hand mixer, puree the soup mixture. Blend in light cream, and season with salt and pepper. Mix in the cooked ravioli just before serving.
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
2 tablespoons butter
1 cup sliced onions
3/4 cup sliced leeks
2 1/2 cups peeled, seeded and cubed butternut squash
1/2 cup dry white wine
5 cups chicken broth
1 pinch ground cinnamon
1 pinch ground ginger
1 pound cheese filled spinach ravioli
3/4 cup light cream
salt and pepper to taste
Directions
Place the cumin seeds and nutmeg in a large saucepan over medium heat, and cook until lightly browned. Stir in the butter, and saute the onions and leeks until tender. Mix in squash, wine, and chicken broth. Season with cinnamon and ginger. Reduce heat, and simmer 10 to 15 minutes.
Bring a large pot of lightly salted water to a boil. Add ravioli, and cook 8 to 10 minutes or until al dente; drain.
With a hand mixer, puree the soup mixture. Blend in light cream, and season with salt and pepper. Mix in the cooked ravioli just before serving.
Yummy or not :BBQ Chicken and Bacon Bread recipe.
Ingredients
1/4 cup water
3 cooked skinless, boneless chicken breast halves, chopped
6 slices bacon - cooked and crumbled
1 small green bell pepper, chopped
1 1/2 cups honey barbecue sauce, divided
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend, divided
all-purpose flour for rolling
1 (11.5 ounce) can refrigerated crusty French loaf dough
Directions
Preheat an oven to 350 degrees F (175 degrees C). Whisk egg and water; set aside.
Combine chicken, bacon, bell pepper, 1 cup barbecue sauce, and 1 cup of shredded cheese blend. The barbecue sauce should coat the meat; if the mixture is too dry, add more sauce.
Unroll dough on smooth, clean, well-floured surface, and spread or roll out to 1/4 inch thick, keeping rectangular shape. Spread the chicken mixture down the middle of the dough. Top the mixture with more barbecue sauce and the rest of the cheese. Fold one side of dough over mixture. Brush egg wash on edge of folded dough; then fold over other side of dough, sealing with egg wash. Seal both ends of loaf well with egg wash and brush it over the top of the bread.
Carefully place the bread on a greased baking sheet. Bake in the preheated oven until golden brown, about 25 to 35 minutes. Cool slightly before slicing.
1/4 cup water
3 cooked skinless, boneless chicken breast halves, chopped
6 slices bacon - cooked and crumbled
1 small green bell pepper, chopped
1 1/2 cups honey barbecue sauce, divided
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend, divided
all-purpose flour for rolling
1 (11.5 ounce) can refrigerated crusty French loaf dough
Directions
Preheat an oven to 350 degrees F (175 degrees C). Whisk egg and water; set aside.
Combine chicken, bacon, bell pepper, 1 cup barbecue sauce, and 1 cup of shredded cheese blend. The barbecue sauce should coat the meat; if the mixture is too dry, add more sauce.
Unroll dough on smooth, clean, well-floured surface, and spread or roll out to 1/4 inch thick, keeping rectangular shape. Spread the chicken mixture down the middle of the dough. Top the mixture with more barbecue sauce and the rest of the cheese. Fold one side of dough over mixture. Brush egg wash on edge of folded dough; then fold over other side of dough, sealing with egg wash. Seal both ends of loaf well with egg wash and brush it over the top of the bread.
Carefully place the bread on a greased baking sheet. Bake in the preheated oven until golden brown, about 25 to 35 minutes. Cool slightly before slicing.
Yummy or not :Brownie Bread recipe.
Ingredients
1/2 cup unsweetened cocoa powder
1/2 cup boiling water
2 1/2 teaspoons active dry yeast
2 teaspoons white sugar
1/2 cup warm water (110 degrees F/45 degrees C)
3 cups bread flour
2/3 cup white sugar
1 teaspoon salt
2 tablespoons vegetable oil
1 egg yolk
Directions
In a small bowl, dissolve cocoa powder in boiling water.
In a separate bowl, dissolve yeast and 2 teaspoons sugar in warm water. Let stand until creamy, about 10 minutes.
Place cocoa mixture, yeast mixture, bread flour, remaining 2/3 cup white sugar, salt, vegetable oil and egg in bread machine pan. Select basic Bread cycle; press Start.
1/2 cup unsweetened cocoa powder
1/2 cup boiling water
2 1/2 teaspoons active dry yeast
2 teaspoons white sugar
1/2 cup warm water (110 degrees F/45 degrees C)
3 cups bread flour
2/3 cup white sugar
1 teaspoon salt
2 tablespoons vegetable oil
1 egg yolk
Directions
In a small bowl, dissolve cocoa powder in boiling water.
In a separate bowl, dissolve yeast and 2 teaspoons sugar in warm water. Let stand until creamy, about 10 minutes.
Place cocoa mixture, yeast mixture, bread flour, remaining 2/3 cup white sugar, salt, vegetable oil and egg in bread machine pan. Select basic Bread cycle; press Start.
Yummy or not :Adobo Herb Salsa recipe.
Ingredients
1 (28 ounce) can diced tomatoes
1 green bell pepper, diced
1/4 cup minced red onion
1/4 cup minced fresh cilantro
1 tablespoon adobo sauce from canned chipotle peppers
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
2 tablespoons balsamic vinegar
Directions
In a bowl, toss together the tomatoes, bell pepper, onion, cilantro, adobo sauce, tarragon, and vinegar. Season to taste with salt, cover, and refrigerate at least 30 minutes.
1 (28 ounce) can diced tomatoes
1 green bell pepper, diced
1/4 cup minced red onion
1/4 cup minced fresh cilantro
1 tablespoon adobo sauce from canned chipotle peppers
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
2 tablespoons balsamic vinegar
Directions
In a bowl, toss together the tomatoes, bell pepper, onion, cilantro, adobo sauce, tarragon, and vinegar. Season to taste with salt, cover, and refrigerate at least 30 minutes.
Yummy or not :Aunt Dorothy's Marinated Carrot Salad recipe.
Ingredients
2 pounds carrots, peeled and sliced into rounds
1 (10.75 ounce) can condensed tomato soup
1 cup white sugar
1 cup vegetable oil
3/4 cup white vinegar
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon mustard powder
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 large onion, chopped
Directions
Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.
2 pounds carrots, peeled and sliced into rounds
1 (10.75 ounce) can condensed tomato soup
1 cup white sugar
1 cup vegetable oil
3/4 cup white vinegar
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon mustard powder
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 large onion, chopped
Directions
Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.
Yummy or not :Amy's Po' Man Green Beans and Sausage Dish recipe.
Ingredients
2 pounds fresh green beans, trimmed
1 teaspoon salt, or to taste
1 pound smoked sausage, cut into bite-sized pieces
8 potatoes, peeled and quartered
Directions
Place the green beans in a large saucepan with a lid or a slow cooker. Pour water over the beans to cover; stir in salt. Bring to a boil over medium heat, reduce heat to low, cover, and simmer until the beans are very tender, 3 to 4 hours; add water throughout the cooking time as needed to keep moist.
Add the smoked sausage and potatoes; cover and simmer until the potatoes are very tender and the beans and potatoes have absorbed the smoky flavor of the sausage, about 2 more hours.
2 pounds fresh green beans, trimmed
1 teaspoon salt, or to taste
1 pound smoked sausage, cut into bite-sized pieces
8 potatoes, peeled and quartered
Directions
Place the green beans in a large saucepan with a lid or a slow cooker. Pour water over the beans to cover; stir in salt. Bring to a boil over medium heat, reduce heat to low, cover, and simmer until the beans are very tender, 3 to 4 hours; add water throughout the cooking time as needed to keep moist.
Add the smoked sausage and potatoes; cover and simmer until the potatoes are very tender and the beans and potatoes have absorbed the smoky flavor of the sausage, about 2 more hours.
Yummy or not :Berry Shooters recipe.
Ingredients
1 (3 ounce) package tropical fruit-flavored gelatin mix
1 cup hot water
1 cup triple berry vodka
Directions
In a medium bowl combine the gelatin mix and boiling water. Stir until gelatin dissolves. Pour in the vodka and stir. Pour into small paper cups and chill in the refrigerate until set.
1 (3 ounce) package tropical fruit-flavored gelatin mix
1 cup hot water
1 cup triple berry vodka
Directions
In a medium bowl combine the gelatin mix and boiling water. Stir until gelatin dissolves. Pour in the vodka and stir. Pour into small paper cups and chill in the refrigerate until set.
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