Ingredients
4 (6 ounce) rib-eye steaks
2 tablespoons olive oil
salt and freshly ground black pepper to taste
8 cloves garlic, minced
4 sprigs fresh rosemary
Directions
Preheat grill for high heat.
Rub each steak lightly with olive oil - this is to ensure that the steaks don't stick to the grill. Season with salt and pepper. Rub fresh garlic into both sides of each steak. Let stand for 15 minutes.
Place the steaks on the preheated grill, and immediately turn after 30 seconds (this first turn is to ensure that one side is seared). Place the fresh rosemary sprigs on top. Cook 7 minutes per side, to desired doneness, remembering to remove the rosemary sprigs before turning, and to replace on top of the meat after turning.
9/03/2011
Yummy or not :Apple Cream Coffee Cake recipe.
Ingredients
1/2 cup chopped walnuts
2 teaspoons ground cinnamon
1 1/2 cups sugar, divided
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 medium apple - peeled, cored and thinly sliced
Directions
Combine nuts, cinnamon and 1/2 cup sugar; set aside. In a large mixing bowl, cream butter; gradually add remaining sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine dry ingredients; add to creamed mixture alternately with sour cream, beating well after each addition. Spread half of the batter in a well greased 10-in. tube pan with a removable bottom. Top with apple slices; sprinkle with half of the nut mixture. To with remaining batter, then with remaining nut mixture. Bake at 375 degrees F for 40 minutes or until cake tests done. Remove from oven; let stand 30 minutes. Loosen sides of cake; lift cake with removable bottom from pan. Cool. Before serving, carefully lift cake from pan.
1/2 cup chopped walnuts
2 teaspoons ground cinnamon
1 1/2 cups sugar, divided
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 medium apple - peeled, cored and thinly sliced
Directions
Combine nuts, cinnamon and 1/2 cup sugar; set aside. In a large mixing bowl, cream butter; gradually add remaining sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine dry ingredients; add to creamed mixture alternately with sour cream, beating well after each addition. Spread half of the batter in a well greased 10-in. tube pan with a removable bottom. Top with apple slices; sprinkle with half of the nut mixture. To with remaining batter, then with remaining nut mixture. Bake at 375 degrees F for 40 minutes or until cake tests done. Remove from oven; let stand 30 minutes. Loosen sides of cake; lift cake with removable bottom from pan. Cool. Before serving, carefully lift cake from pan.
Yummy or not :Alternative Baked Salmon recipe.
Ingredients
1 tablespoon olive oil
1 small yellow onion, chopped
1/2 teaspoon dried minced garlic
salt and pepper to taste
1/2 cup herb seasoned bread crumbs
2 tablespoons mayonnaise, or as needed
1 teaspoon mustard powder
2 salmon fillets (about 1 inch thick)
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet, and set aside.
Heat oil in a skillet over medium-high heat. Saute onion with dried garlic, salt and pepper until tender. Transfer to a medium bowl, and mix with bread crumbs, mustard powder and mayonnaise. If necessary, add more mayonnaise to achieve a paste like consistency.
Place salmon fillets onto the greased baking sheet, and press the crumb mixture on the top so that it is about 1/4 inch thick.
Bake for 10 minutes in the preheated oven, until salmon is easily cut with a fork, then broil for 5 minutes to crisp the top.
1 tablespoon olive oil
1 small yellow onion, chopped
1/2 teaspoon dried minced garlic
salt and pepper to taste
1/2 cup herb seasoned bread crumbs
2 tablespoons mayonnaise, or as needed
1 teaspoon mustard powder
2 salmon fillets (about 1 inch thick)
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet, and set aside.
Heat oil in a skillet over medium-high heat. Saute onion with dried garlic, salt and pepper until tender. Transfer to a medium bowl, and mix with bread crumbs, mustard powder and mayonnaise. If necessary, add more mayonnaise to achieve a paste like consistency.
Place salmon fillets onto the greased baking sheet, and press the crumb mixture on the top so that it is about 1/4 inch thick.
Bake for 10 minutes in the preheated oven, until salmon is easily cut with a fork, then broil for 5 minutes to crisp the top.
Yummy or not :Baked Falafel recipe.
Ingredients
1/4 cup chopped onion
1 (15 ounce) can garbanzo beans, rinsed and drained
1/4 cup chopped fresh parsley
3 cloves garlic, minced
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon all-purpose flour
1 egg, beaten
2 teaspoons olive oil
Directions
Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
Preheat an oven to 400 degrees F (200 degrees C).
Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.
1/4 cup chopped onion
1 (15 ounce) can garbanzo beans, rinsed and drained
1/4 cup chopped fresh parsley
3 cloves garlic, minced
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon all-purpose flour
1 egg, beaten
2 teaspoons olive oil
Directions
Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
Preheat an oven to 400 degrees F (200 degrees C).
Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.
Yummy or not :Apricot Nectar Pound Cake recipe.
Ingredients
1 (18.25 ounce) package moist yellow cake mix
1/2 cup white sugar
1/2 cup vegetable oil
3/4 cup apricot nectar
1/4 cup apricot brandy
3 tablespoons apricot nectar
3 tablespoons white sugar
2 tablespoons butter
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 or 10 inch Bundt pan.
In a large bowl, mix together the cake mix, eggs, 1/2 cup of sugar, oil, 3/4 cup of apricot nectar and brandy using an electric mixer on low speed. Mix for 3 minutes on high speed. Pour into the prepared pan.
Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean. Cool in the pan, then invert onto a serving plate.
To make the icing, combine 3 tablespoons of apricot nectar, 3 tablespoons of sugar and butter in a saucepan. Cook over medium heat, stirring, until butter is melted and sugar has dissolved. Let cool one minute, then pour over the cake.
1 (18.25 ounce) package moist yellow cake mix
1/2 cup white sugar
1/2 cup vegetable oil
3/4 cup apricot nectar
1/4 cup apricot brandy
3 tablespoons apricot nectar
3 tablespoons white sugar
2 tablespoons butter
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 or 10 inch Bundt pan.
In a large bowl, mix together the cake mix, eggs, 1/2 cup of sugar, oil, 3/4 cup of apricot nectar and brandy using an electric mixer on low speed. Mix for 3 minutes on high speed. Pour into the prepared pan.
Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean. Cool in the pan, then invert onto a serving plate.
To make the icing, combine 3 tablespoons of apricot nectar, 3 tablespoons of sugar and butter in a saucepan. Cook over medium heat, stirring, until butter is melted and sugar has dissolved. Let cool one minute, then pour over the cake.
Yummy or not :BBQ Sauerkraut Casserole recipe.
Ingredients
1 1/2 pounds ground beef
1 small onion, chopped
1 (27 ounce) can sauerkraut, drained
2 cups tomato juice
1 cup brown sugar
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat, and stir in the ground beef and onion. Cook until the beef is crumbly, evenly browned, and no longer pink. Drain, and discard any excess grease.
Pour the beef mixture into a 3-quart casserole dish. Layer the sauerkraut over the ground beef, pour the tomato juice over the sauerkraut, then sprinkle with brown sugar. Bake in the preheated oven until the sauce is bubbly, about 60 minutes.
1 1/2 pounds ground beef
1 small onion, chopped
1 (27 ounce) can sauerkraut, drained
2 cups tomato juice
1 cup brown sugar
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat, and stir in the ground beef and onion. Cook until the beef is crumbly, evenly browned, and no longer pink. Drain, and discard any excess grease.
Pour the beef mixture into a 3-quart casserole dish. Layer the sauerkraut over the ground beef, pour the tomato juice over the sauerkraut, then sprinkle with brown sugar. Bake in the preheated oven until the sauce is bubbly, about 60 minutes.
Yummy or not :Apricot Baked Ham recipe.
Ingredients
1 (5 pound) fully-cooked, bone-in ham
20 whole cloves
1/2 cup apricot preserves
3 tablespoons dry mustard
1/2 cup packed light brown sugar
Directions
Score the surface of the ham with shallow diamond-shaped cuts. Combine preserves and mustard; spread over ham. Pat brown sugar over apricot mixture. Place ham on a rack in a roasting pan. Bake at 325 degrees F for 20 minutes per pound or until ham is heated through and thermometer reads 140 degrees F.
1 (5 pound) fully-cooked, bone-in ham
20 whole cloves
1/2 cup apricot preserves
3 tablespoons dry mustard
1/2 cup packed light brown sugar
Directions
Score the surface of the ham with shallow diamond-shaped cuts. Combine preserves and mustard; spread over ham. Pat brown sugar over apricot mixture. Place ham on a rack in a roasting pan. Bake at 325 degrees F for 20 minutes per pound or until ham is heated through and thermometer reads 140 degrees F.
Yummy or not :BREAKSTONE'S Curried Mashed Sweet Potatoes recipe.
Ingredients
1 1/2 pounds sweet potatoes, peeled, quartered
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 teaspoons curry powder
1/2 cup BREAKSTONE'S Reduced Fat Sour Cream
1/2 teaspoon salt (optional)
Directions
Cook sweet potatoes in boiling water in 3-quart saucepan 15 minutes or until tender. Drain.
Meanwhile heat oil in large nonstick skillet on medium-high heat. Add onion; cook and stir 4 minutes. Add curry powder; cook an additional 2 minutes, stirring frequently. Remove from heat.
Mash cooked sweet potatoes. Stir in onion mixture, sour cream and salt.
1 1/2 pounds sweet potatoes, peeled, quartered
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 teaspoons curry powder
1/2 cup BREAKSTONE'S Reduced Fat Sour Cream
1/2 teaspoon salt (optional)
Directions
Cook sweet potatoes in boiling water in 3-quart saucepan 15 minutes or until tender. Drain.
Meanwhile heat oil in large nonstick skillet on medium-high heat. Add onion; cook and stir 4 minutes. Add curry powder; cook an additional 2 minutes, stirring frequently. Remove from heat.
Mash cooked sweet potatoes. Stir in onion mixture, sour cream and salt.
Yummy or not :Broccoli Rabe with Portobello Mushroom recipe.
Ingredients
1/2 cup extra-virgin olive oil
3 cloves garlic, minced
1/2 cup red onion, chopped
3 sprigs fresh thyme, chopped
2 portobello mushroom caps, cut into 1/4-inch pieces
sea salt and freshly ground black pepper to taste
2 bunches broccoli rabe, ends trimmed, and cut into 2-inch pieces
1/4 cup grated Parmesan cheese, or as needed
Directions
Heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened, and the garlic begins to brown, about 10 minutes. Stir in the thyme and portobello mushrooms, then turn the heat to low. Season to taste with salt and pepper, and cook until the mushrooms have reduced but are not browning, 30 to 35 minutes.
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli rabe, recover, and steam until tender, about 6 minutes. Once the broccoli rabe has cooked, toss it with the mushroom mixture, and sprinkle with Parmesan cheese to serve.
1/2 cup extra-virgin olive oil
3 cloves garlic, minced
1/2 cup red onion, chopped
3 sprigs fresh thyme, chopped
2 portobello mushroom caps, cut into 1/4-inch pieces
sea salt and freshly ground black pepper to taste
2 bunches broccoli rabe, ends trimmed, and cut into 2-inch pieces
1/4 cup grated Parmesan cheese, or as needed
Directions
Heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened, and the garlic begins to brown, about 10 minutes. Stir in the thyme and portobello mushrooms, then turn the heat to low. Season to taste with salt and pepper, and cook until the mushrooms have reduced but are not browning, 30 to 35 minutes.
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli rabe, recover, and steam until tender, about 6 minutes. Once the broccoli rabe has cooked, toss it with the mushroom mixture, and sprinkle with Parmesan cheese to serve.
Yummy or not :Beef Stroganoff I recipe.
Ingredients
1/4 cup butter
1 1/2 pounds sirloin tip, cut into thin slices
1 onion, chopped
1 (16 ounce) container sour cream
Directions
Melt butter in a large skillet over medium heat. Add beef and the onions; cook until the meat is browned and the onion tender.
Stir in sour cream, and heat through. Do not boil.
1/4 cup butter
1 1/2 pounds sirloin tip, cut into thin slices
1 onion, chopped
1 (16 ounce) container sour cream
Directions
Melt butter in a large skillet over medium heat. Add beef and the onions; cook until the meat is browned and the onion tender.
Stir in sour cream, and heat through. Do not boil.
Yummy or not :Asian Chicken Noodle Salad recipe.
Ingredients
1 (3 ounce) package ramen noodle pasta, crushed
2 tablespoons butter, melted
1/2 cup sunflower seeds
1/2 cup pine nuts
3 cups shredded bok choy
5 green onions, thinly sliced
1 cup diced, cooked chicken breast meat
1 (5 ounce) can water chestnuts, drained
12 pods snow peas
1/2 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1/4 cup white sugar
1 tablespoon lemon juice
Directions
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.
1 (3 ounce) package ramen noodle pasta, crushed
2 tablespoons butter, melted
1/2 cup sunflower seeds
1/2 cup pine nuts
3 cups shredded bok choy
5 green onions, thinly sliced
1 cup diced, cooked chicken breast meat
1 (5 ounce) can water chestnuts, drained
12 pods snow peas
1/2 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1/4 cup white sugar
1 tablespoon lemon juice
Directions
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.
Yummy or not :Beer Basted Rabbit recipe.
Ingredients
3 pounds rabbit meat
2 tablespoons garlic salt
2 (12 fluid ounce) cans beer
Directions
Preheat grill to medium high and lightly oil grate.
Place rabbit meat on heated grill and season with garlic salt. Pour beer into a medium bowl. Let meat cook 15 minutes, then start basting with beer every 10 minutes until done, about 30 minutes.
3 pounds rabbit meat
2 tablespoons garlic salt
2 (12 fluid ounce) cans beer
Directions
Preheat grill to medium high and lightly oil grate.
Place rabbit meat on heated grill and season with garlic salt. Pour beer into a medium bowl. Let meat cook 15 minutes, then start basting with beer every 10 minutes until done, about 30 minutes.
Yummy or not :Baked Garlic Chicken recipe.
Ingredients
2 cups sour cream
2 tablespoons lemon juice
4 garlic cloves, minced
4 teaspoons celery salt
4 teaspoons Worcestershire sauce
2 teaspoons paprika
1/2 teaspoon pepper
8 skinless, boneless chicken breast halves
2 cups crushed butter-flavored crackers
1/2 cup butter or margarine, melted
1/4 cup vegetable oil
Directions
In a large shallow glass dish, combine the first seven ingredients. Add chicken; turn to coat. Cover and refrigerate for 3-4 hours. Place cracker crumbs in a shallow bowl; roll chicken in crumbs until coated. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Combine butter and oil; pour over the chicken. Bake, uncovered, at 350 degrees F for 50-60 minutes or until chicken juices run clear.
2 cups sour cream
2 tablespoons lemon juice
4 garlic cloves, minced
4 teaspoons celery salt
4 teaspoons Worcestershire sauce
2 teaspoons paprika
1/2 teaspoon pepper
8 skinless, boneless chicken breast halves
2 cups crushed butter-flavored crackers
1/2 cup butter or margarine, melted
1/4 cup vegetable oil
Directions
In a large shallow glass dish, combine the first seven ingredients. Add chicken; turn to coat. Cover and refrigerate for 3-4 hours. Place cracker crumbs in a shallow bowl; roll chicken in crumbs until coated. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Combine butter and oil; pour over the chicken. Bake, uncovered, at 350 degrees F for 50-60 minutes or until chicken juices run clear.
Yummy or not :Almond Tea Cakes recipe.
Ingredients
2 cups butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
4 teaspoons almond extract
4 cups all-purpose flour
1 teaspoon baking powder
1 egg white
1/2 cup sugar
1/2 cup ground almonds
1/2 teaspoon lemon juice
Sliced almonds
Directions
In a large mixing bowl, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill.
For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice . Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon of filling into each. Cover with quarter-sized circles of dough.
Brush with a little milk and top with an almond. Bake at 350 degrees F for 20-25 minutes or until golden.
2 cups butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
4 teaspoons almond extract
4 cups all-purpose flour
1 teaspoon baking powder
1 egg white
1/2 cup sugar
1/2 cup ground almonds
1/2 teaspoon lemon juice
Sliced almonds
Directions
In a large mixing bowl, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill.
For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice . Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon of filling into each. Cover with quarter-sized circles of dough.
Brush with a little milk and top with an almond. Bake at 350 degrees F for 20-25 minutes or until golden.
Yummy or not :Bean-Hole Beans recipe.
Ingredients
10 cups dried great Northern beans
1 pound salt pork
2 1/2 cups molasses
1 teaspoon black pepper
4 teaspoons dry hot mustard
1/2 cup butter
Directions
The bean hole should be 2 1/2 to 3 feet deep, depending on your pot. The hole should be big enough around to have a 6 inch space between the pot and the edge of the hole on all sides. To help hold heat, put some old tire chains or stones in the hole before starting the fire.
Start the fire and keep it filled with good dry hardwood. Let it burn for about 3 hours. The hole should be at least 3/4 full of hot coals. After the fire has been going for about an hour, place the beans in a large pot, on the stove with water to cover. Bring to a boil and cook until skins roll back when you blow on them, about 45 minutes. Watch closely, because they will get mushy if left too long.
When the hole is ready, cut the salt pork in to 2 inch wide and 1/4 inch thick slices. Place them into the bottom of the bean pot. Peel and cut the onions in half; lay them on top of the pork. Pour the beans and their liquid into the pot, then mix in the molasses, black pepper and dry mustard. Slice butter and place on top. Add enough boiling water to cover the beans by one inch. Cover the top of the pot tightly with aluminum foil so that it goes down over the sides by at least 2 inches. Place lid onto bean pot.
Before putting the pot into the hole, remove about 1/3 of the coals using a shovel. Remove and discard any burning pieces of wood. Place the bean pot into the hole, and put the coals from the hole back in around the sides and over the top of the bean pot. Now start filling the hole in with the dirt, packing it down with your feet as you go. You should end up with about 2 feet of dirt covering the pot. Cover the place where the beans are buried with a tarp or piece of metal to keep out rain.
Let the beans stew overnight in their bean hole. Carefully dig them out the next day and enjoy!
10 cups dried great Northern beans
1 pound salt pork
2 1/2 cups molasses
1 teaspoon black pepper
4 teaspoons dry hot mustard
1/2 cup butter
Directions
The bean hole should be 2 1/2 to 3 feet deep, depending on your pot. The hole should be big enough around to have a 6 inch space between the pot and the edge of the hole on all sides. To help hold heat, put some old tire chains or stones in the hole before starting the fire.
Start the fire and keep it filled with good dry hardwood. Let it burn for about 3 hours. The hole should be at least 3/4 full of hot coals. After the fire has been going for about an hour, place the beans in a large pot, on the stove with water to cover. Bring to a boil and cook until skins roll back when you blow on them, about 45 minutes. Watch closely, because they will get mushy if left too long.
When the hole is ready, cut the salt pork in to 2 inch wide and 1/4 inch thick slices. Place them into the bottom of the bean pot. Peel and cut the onions in half; lay them on top of the pork. Pour the beans and their liquid into the pot, then mix in the molasses, black pepper and dry mustard. Slice butter and place on top. Add enough boiling water to cover the beans by one inch. Cover the top of the pot tightly with aluminum foil so that it goes down over the sides by at least 2 inches. Place lid onto bean pot.
Before putting the pot into the hole, remove about 1/3 of the coals using a shovel. Remove and discard any burning pieces of wood. Place the bean pot into the hole, and put the coals from the hole back in around the sides and over the top of the bean pot. Now start filling the hole in with the dirt, packing it down with your feet as you go. You should end up with about 2 feet of dirt covering the pot. Cover the place where the beans are buried with a tarp or piece of metal to keep out rain.
Let the beans stew overnight in their bean hole. Carefully dig them out the next day and enjoy!
Yummy or not :Blender Chocolate Mousse II recipe.
Ingredients
2 cups semisweet chocolate chips
1/2 cup white sugar
1 cup hot milk
4 tablespoons brandy
Directions
In blender container, combine chocolate chips, sugar and eggs. Pour in hot milk and brandy. Blend on medium speed until this mixture is smooth. Pour into 8 demitasse cups or pots de creme. Chill in refrigerator at least 1 hour.
2 cups semisweet chocolate chips
1/2 cup white sugar
1 cup hot milk
4 tablespoons brandy
Directions
In blender container, combine chocolate chips, sugar and eggs. Pour in hot milk and brandy. Blend on medium speed until this mixture is smooth. Pour into 8 demitasse cups or pots de creme. Chill in refrigerator at least 1 hour.
Yummy or not :Brown Rice Pudding II recipe.
Ingredients
2 cups uncooked brown rice
2 cups water
1 teaspoon salt
1 (12 fluid ounce) can evaporated milk
1/2 cup pure maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon vanilla extract
1/2 teaspoon rum extract
Directions
Bring the rice, water, and salt to a boil in a pot; cover, reduce heat to medium-low, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
Stir the evaporated milk, maple syrup, cinnamon, nutmeg, vanilla extract, and rum extract into the cooked rice. Continue simmering until the mixture thickens, about 5 minutes. Remove from heat and cover until ready to serve.
2 cups uncooked brown rice
2 cups water
1 teaspoon salt
1 (12 fluid ounce) can evaporated milk
1/2 cup pure maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon vanilla extract
1/2 teaspoon rum extract
Directions
Bring the rice, water, and salt to a boil in a pot; cover, reduce heat to medium-low, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
Stir the evaporated milk, maple syrup, cinnamon, nutmeg, vanilla extract, and rum extract into the cooked rice. Continue simmering until the mixture thickens, about 5 minutes. Remove from heat and cover until ready to serve.
Yummy or not :Apple Bran Muffins recipe.
Ingredients
1 1/4 cups bran flakes cereal
1 1/4 cups all-purpose flour
1/3 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon baking powder
1 1/4 cups apple juice
1/4 cup margarine, melted
1 teaspoon vanilla extract
1 apple - peeled, cored and chopped
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease muffin tins.
In a mixing bowl, combine bran flakes, flour, brown sugar, cinnamon and baking powder. Stir in apple juice, margarine, vanilla, and apple. Spoon the mixture into the greased muffin tins.
Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.
1 1/4 cups bran flakes cereal
1 1/4 cups all-purpose flour
1/3 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon baking powder
1 1/4 cups apple juice
1/4 cup margarine, melted
1 teaspoon vanilla extract
1 apple - peeled, cored and chopped
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease muffin tins.
In a mixing bowl, combine bran flakes, flour, brown sugar, cinnamon and baking powder. Stir in apple juice, margarine, vanilla, and apple. Spoon the mixture into the greased muffin tins.
Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.
Yummy or not :Baked Moist and Savory Stuffing recipe.
Ingredients
2 1/2 cups Swanson� Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
2 stalks celery, coarsely chopped
1 large onion, coarsely chopped
1 (16 ounce) package Pepperidge Farm� Herb Seasoned Stuffing
Directions
Heat the broth, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Add the stuffing and mix lightly.
Spoon the stuffing mixture into a greased 3-quart casserole dish. Cover and bake at 350 degrees F. for 30 minutes or until hot.
2 1/2 cups Swanson� Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
2 stalks celery, coarsely chopped
1 large onion, coarsely chopped
1 (16 ounce) package Pepperidge Farm� Herb Seasoned Stuffing
Directions
Heat the broth, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Add the stuffing and mix lightly.
Spoon the stuffing mixture into a greased 3-quart casserole dish. Cover and bake at 350 degrees F. for 30 minutes or until hot.
Yummy or not :Brownie Frosting recipe.
Ingredients
6 tablespoons milk
6 tablespoons butter, softened
1 1/2 cups white sugar
1 cup chocolate chips
1 dash vanilla extract
Directions
Combine the milk, butter, and sugar together in a saucepan and bring to a boil; allow to cook at a rolling boil for 30 seconds and immediately remove from heat. Add the chocolate chips and vanilla to the milk mixture and stir until the chips are completely melted. Pour immediately over warm brownies.
6 tablespoons milk
6 tablespoons butter, softened
1 1/2 cups white sugar
1 cup chocolate chips
1 dash vanilla extract
Directions
Combine the milk, butter, and sugar together in a saucepan and bring to a boil; allow to cook at a rolling boil for 30 seconds and immediately remove from heat. Add the chocolate chips and vanilla to the milk mixture and stir until the chips are completely melted. Pour immediately over warm brownies.
Yummy or not :Au Gratin Taters N Chops recipe.
Ingredients
1 (4.9 ounce) package au gratin potatoes
6 (3/4 inch thick) boneless pork loin chops
1 tablespoon vegetable oil
1/2 cup shredded Cheddar cheese
4 bacon strips, cooked and crumbled
Directions
Combine potatoes and sauce mix according to package directions. Spoon into a greased 13-in. x 9-in. x 2-in. baking dish; set aside. In a large skillet, brown pork chops in oil; arrange over potatoes.
Bake, uncovered, at 375 degrees F for 20-25 minutes or until meat juices run clear and potatoes are tender. Sprinkle cheese and bacon over chops. Bake 2-3 minutes longer or until cheese is melted.
1 (4.9 ounce) package au gratin potatoes
6 (3/4 inch thick) boneless pork loin chops
1 tablespoon vegetable oil
1/2 cup shredded Cheddar cheese
4 bacon strips, cooked and crumbled
Directions
Combine potatoes and sauce mix according to package directions. Spoon into a greased 13-in. x 9-in. x 2-in. baking dish; set aside. In a large skillet, brown pork chops in oil; arrange over potatoes.
Bake, uncovered, at 375 degrees F for 20-25 minutes or until meat juices run clear and potatoes are tender. Sprinkle cheese and bacon over chops. Bake 2-3 minutes longer or until cheese is melted.
Yummy or not :Apple Cheddar Cheese Pie recipe.
Ingredients
3 cups all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter, chilled
1/2 pound shredded sharp Cheddar cheese
1/4 cup ice water
1/4 cup white vinegar
7 large Granny Smith apples - peeled, cored and sliced
3 tablespoons lemon juice
1 1/2 cups white sugar
1/2 teaspoon ground cinnamon
1 tablespoon unsalted butter, cubed
1 egg, beaten
1 tablespoon white sugar
Directions
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Combine water and vinegar, and gradually stir in until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight.
Preheat oven to 450 degrees F (230 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
In a large bowl, toss apples in lemon juice to prevent discoloration. Drain and discard any excess juice. Stir in sugar and cinnamon. Arrange rows of overlapping apple slices, working from outer rim in. Dot with butter. Cover with top pie crust. Seal and crimp edges with fork, then trim excess dough. Cut a few slashes in top crust to allow steam to escape.
Bake on cookie sheet in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking for about 30 minutes, or until golden brown. Remove from oven, brush lightly with beaten egg, and sprinkle liberally with sugar. Bake 5 to 10 minutes more until sugar forms a crisp glaze.
3 cups all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter, chilled
1/2 pound shredded sharp Cheddar cheese
1/4 cup ice water
1/4 cup white vinegar
7 large Granny Smith apples - peeled, cored and sliced
3 tablespoons lemon juice
1 1/2 cups white sugar
1/2 teaspoon ground cinnamon
1 tablespoon unsalted butter, cubed
1 egg, beaten
1 tablespoon white sugar
Directions
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Combine water and vinegar, and gradually stir in until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight.
Preheat oven to 450 degrees F (230 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
In a large bowl, toss apples in lemon juice to prevent discoloration. Drain and discard any excess juice. Stir in sugar and cinnamon. Arrange rows of overlapping apple slices, working from outer rim in. Dot with butter. Cover with top pie crust. Seal and crimp edges with fork, then trim excess dough. Cut a few slashes in top crust to allow steam to escape.
Bake on cookie sheet in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking for about 30 minutes, or until golden brown. Remove from oven, brush lightly with beaten egg, and sprinkle liberally with sugar. Bake 5 to 10 minutes more until sugar forms a crisp glaze.
Yummy or not :Baked Potato with Mushrooms recipe.
Ingredients
1 large baking potato
1 tablespoon unsalted butter
1/4 cup chopped onions
1/2 cup chopped mushrooms
salt to taste
2 tablespoons nonfat plain yogurt
Directions
Preheat an oven to 450 degrees F (230 degrees C).
Pierce potato a few times with a fork. Place on a microwave safe plate, and cook 10 minutes in the microwave on high, until tender but not mushy. Transfer potato to a baking dish, and bake 15 minutes in the preheated oven.
Melt butter in a saucepan over medium heat. Mix in onion. Cook and stir until tender. Mix in mushrooms. Season with salt. Reduce heat to low, cover, and let sit 5 minutes, or until mushrooms are tender. Serve potato topped with the mushrooms and yogurt.
1 large baking potato
1 tablespoon unsalted butter
1/4 cup chopped onions
1/2 cup chopped mushrooms
salt to taste
2 tablespoons nonfat plain yogurt
Directions
Preheat an oven to 450 degrees F (230 degrees C).
Pierce potato a few times with a fork. Place on a microwave safe plate, and cook 10 minutes in the microwave on high, until tender but not mushy. Transfer potato to a baking dish, and bake 15 minutes in the preheated oven.
Melt butter in a saucepan over medium heat. Mix in onion. Cook and stir until tender. Mix in mushrooms. Season with salt. Reduce heat to low, cover, and let sit 5 minutes, or until mushrooms are tender. Serve potato topped with the mushrooms and yogurt.
Yummy or not :Amazing Almond Chicken Casserole recipe.
Ingredients
1 (10.5 ounce) can condensed cream of chicken soup
1 (10.5 ounce) can water or chicken broth
4 cups cooked diced chicken
2 cups water chestnuts, drained (optional)
2 teaspoons lemon juice
1 1/2 cups mayonnaise
2 cups chopped celery
1 small onion, chopped
2 teaspoons salt
2 cups cooked rice
1/2 cup butter
1 1/2 cups crushed buttery round crackers
1 cup sliced almonds
1 cup shredded Colby cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large pan over medium heat, stir together cream of chicken soup and water (or broth). Stir in chicken, chestnuts, lemon juice, and mayonnaise. Stir in celery, onion, salt, and rice. Combine well, then pour into a casserole dish.
Melt butter in a skillet over medium heat. Pour in crushed crackers, and stir to coat with butter. Pour crackers over the top of casserole. Then sprinkle almonds and shredded cheese over the top.
Bake in preheated oven until cheese is melted, about 30 minutes.
1 (10.5 ounce) can condensed cream of chicken soup
1 (10.5 ounce) can water or chicken broth
4 cups cooked diced chicken
2 cups water chestnuts, drained (optional)
2 teaspoons lemon juice
1 1/2 cups mayonnaise
2 cups chopped celery
1 small onion, chopped
2 teaspoons salt
2 cups cooked rice
1/2 cup butter
1 1/2 cups crushed buttery round crackers
1 cup sliced almonds
1 cup shredded Colby cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large pan over medium heat, stir together cream of chicken soup and water (or broth). Stir in chicken, chestnuts, lemon juice, and mayonnaise. Stir in celery, onion, salt, and rice. Combine well, then pour into a casserole dish.
Melt butter in a skillet over medium heat. Pour in crushed crackers, and stir to coat with butter. Pour crackers over the top of casserole. Then sprinkle almonds and shredded cheese over the top.
Bake in preheated oven until cheese is melted, about 30 minutes.
Yummy or not :Baked Mushrooms with Thyme and White Wine recipe.
Ingredients
1 1/2 tablespoons minced onion
1/2 teaspoon minced garlic
1/4 teaspoon dried thyme
1 1/2 tablespoons white wine
1 tablespoon olive oil
8 ounces fresh mushrooms, quartered
salt and pepper to taste
Directions
Preheat oven to 375 degrees F (190 degrees C).
Whisk together the onion, garlic, thyme, white wine, and olive oil in a large bowl. Add the mushrooms and toss to coat; season to taste with salt and pepper.
Transfer mushroom mixture into a small baking dish, cover, and bake for 35 minutes, stirring occasionally.
1 1/2 tablespoons minced onion
1/2 teaspoon minced garlic
1/4 teaspoon dried thyme
1 1/2 tablespoons white wine
1 tablespoon olive oil
8 ounces fresh mushrooms, quartered
salt and pepper to taste
Directions
Preheat oven to 375 degrees F (190 degrees C).
Whisk together the onion, garlic, thyme, white wine, and olive oil in a large bowl. Add the mushrooms and toss to coat; season to taste with salt and pepper.
Transfer mushroom mixture into a small baking dish, cover, and bake for 35 minutes, stirring occasionally.
Yummy or not :Bearnaise Sauce I recipe.
Ingredients
1/3 cup white vinegar
1/4 cup minced shallots
2 teaspoons dried tarragon
4 egg yolks, beaten
1/2 cup butter
Directions
In a microwave safe dish combine vinegar, shallots and tarragon. Microwave on high until boiling. Allow to cool.
Stir in egg yolks and butter. Microwave until thickened, about 1 minute.
1/3 cup white vinegar
1/4 cup minced shallots
2 teaspoons dried tarragon
4 egg yolks, beaten
1/2 cup butter
Directions
In a microwave safe dish combine vinegar, shallots and tarragon. Microwave on high until boiling. Allow to cool.
Stir in egg yolks and butter. Microwave until thickened, about 1 minute.
Yummy or not :Best Scrambled Eggs Ever! recipe.
Ingredients
1/4 cup milk
1 teaspoon salt
1 teaspoon ground black pepper
Directions
In a medium bowl, whisk together the eggs and milk using a fork. Whisk in the salt and pepper.
Heat a small non-stick pan over medium heat. Pour the egg mixture into the pan, and cook. Stir, scrape, and cut up the eggs while cooking until no liquid remains. Enjoy!
1/4 cup milk
1 teaspoon salt
1 teaspoon ground black pepper
Directions
In a medium bowl, whisk together the eggs and milk using a fork. Whisk in the salt and pepper.
Heat a small non-stick pan over medium heat. Pour the egg mixture into the pan, and cook. Stir, scrape, and cut up the eggs while cooking until no liquid remains. Enjoy!
Yummy or not :Butterscotch Berry Tart recipe.
Ingredients
1 cup Pillsbury BEST� All Purpose Flour
1/3 cup sugar
1/4 teaspoon salt
6 tablespoons CRISCO� Butter Shortening, chilled
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup slivered almonds, toasted*, plus
2 tablespoons slivered almonds, toasted
1/2 cup Smucker's� Seedless Red-Raspberry Jam, plus
2 tablespoons Smucker's� Seedless Red Raspberry Jam
1/2 cup Smucker's� Butterscotch Spoonable Ice Cream Topping, plus
2 tablespoons Smucker's� Butterscotch Spoonable Ice Cream Topping
5 cups fresh berries, quartered if large, such as strawberries, blueberries, raspberries and blackberries
Directions
Heat oven to 350 degrees F. Combine flour, sugar and salt in processor; blend 10 seconds. Add shortening, blending until mixture resembles coarse meal. Add egg, vanilla and almond extracts. Process until moist clumps form, turning mixer on/off to scrape sides.
Gather dough into ball and, using floured fingertips, press dough onto bottom and up sides of 9-inch tart pan with removable bottom.
Press 1/2 cup almonds over bottom of crust. Spread 1/2 cup jam over almonds; spread 1/2 cup butterscotch topping over jam.
Bake tart until crust is golden at edges and jam is thick and bubbly, about 40 minutes. Cool completely on rack. Push up pan bottom to release tart.
Toss berries with remaining 2 tablespoons jam in bowl to coat. Top tart with berries; sprinkle remaining 2 tablespoons almonds around edge of tart. Drizzle additional 2 tablespoons butterscotch over top.
1 cup Pillsbury BEST� All Purpose Flour
1/3 cup sugar
1/4 teaspoon salt
6 tablespoons CRISCO� Butter Shortening, chilled
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup slivered almonds, toasted*, plus
2 tablespoons slivered almonds, toasted
1/2 cup Smucker's� Seedless Red-Raspberry Jam, plus
2 tablespoons Smucker's� Seedless Red Raspberry Jam
1/2 cup Smucker's� Butterscotch Spoonable Ice Cream Topping, plus
2 tablespoons Smucker's� Butterscotch Spoonable Ice Cream Topping
5 cups fresh berries, quartered if large, such as strawberries, blueberries, raspberries and blackberries
Directions
Heat oven to 350 degrees F. Combine flour, sugar and salt in processor; blend 10 seconds. Add shortening, blending until mixture resembles coarse meal. Add egg, vanilla and almond extracts. Process until moist clumps form, turning mixer on/off to scrape sides.
Gather dough into ball and, using floured fingertips, press dough onto bottom and up sides of 9-inch tart pan with removable bottom.
Press 1/2 cup almonds over bottom of crust. Spread 1/2 cup jam over almonds; spread 1/2 cup butterscotch topping over jam.
Bake tart until crust is golden at edges and jam is thick and bubbly, about 40 minutes. Cool completely on rack. Push up pan bottom to release tart.
Toss berries with remaining 2 tablespoons jam in bowl to coat. Top tart with berries; sprinkle remaining 2 tablespoons almonds around edge of tart. Drizzle additional 2 tablespoons butterscotch over top.
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