Ingredients
cooking spray
12 ounces milk chocolate
1/3 cup light cream
1 teaspoon vanilla extract
12 ounces semisweet chocolate chips
2 teaspoons shortening
Directions
Cover a baking sheet with wax paper, and spray paper with nonstick cooking spray. Melt milk chocolate in a small saucepan over low heat, stirring constantly. Stir in the cream and vanilla. Spoon tablespoon-sized scoops of the chocolate mixture onto the prepared baking sheets. Refrigerate until well chilled, about 30 minutes.
Melt the chocolate chips in a small saucepan over low heat. Stir in shortening.
Roll each piece of chilled chocolate into a ball. Use a spoon to dip chocolate balls into the melted chocolate chip mixture. Return truffles to baking sheet, and chill until firm.
9/06/2011
Yummy or not :Barley Turkey Soup recipe.
Ingredients
2 quarts chicken broth
1 1/2 cups diced celery
1 cup medium pearl barley
1 medium onion, diced
3/4 cup diced carrots
1/4 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon ground allspice
1/8 teaspoon pepper
dash cayenne pepper
2 cups cubed cooked turkey
1/4 cup minced fresh parsley
Directions
In a Dutch oven or soup kettle, combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until vegetables and barley are tender. Stir in turkey and parsley if desired; heat through. Discard bay leaf before serving.
2 quarts chicken broth
1 1/2 cups diced celery
1 cup medium pearl barley
1 medium onion, diced
3/4 cup diced carrots
1/4 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon ground allspice
1/8 teaspoon pepper
dash cayenne pepper
2 cups cubed cooked turkey
1/4 cup minced fresh parsley
Directions
In a Dutch oven or soup kettle, combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until vegetables and barley are tender. Stir in turkey and parsley if desired; heat through. Discard bay leaf before serving.
Yummy or not :Apricot Chicken III recipe.
Ingredients
8 chicken thighs
1 packet dry onion soup mix
1 (14 ounce) can apricot nectar
1 (14 ounce) can apricot halves, drained
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a 9x13 inch baking dish.
In a small bowl mix together soup mix and apricot nectar. Pour over chicken.
Bake in preheated oven for 55 minutes.
Sprinkle apricot halves over chicken and cook another 5 minutes.
8 chicken thighs
1 packet dry onion soup mix
1 (14 ounce) can apricot nectar
1 (14 ounce) can apricot halves, drained
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a 9x13 inch baking dish.
In a small bowl mix together soup mix and apricot nectar. Pour over chicken.
Bake in preheated oven for 55 minutes.
Sprinkle apricot halves over chicken and cook another 5 minutes.
Yummy or not :Blue Ribbon Chocolate Chip Cookies recipe.
Ingredients
1 cup white sugar
1/2 cup packed brown sugar
1 cup shortening
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 cup wheat germ
1 teaspoon salt
1 teaspoon baking soda
1 cup crispy rice cereal
1 1/2 cups semisweet chocolate chips
Directions
Preheat oven to 375 degrees F (190 degrees C).
Cream together white sugar, brown sugar and shortening until fluffy. Stir in the vanilla and eggs. Combine the flour, wheat germ, salt and baking soda; mix into the batter. Stir in crispy rice cereal and chocolate chips. Drop by teaspoonfuls on an ungreased cookie sheet, spacing cookies 2 inches apart.
Bake for 11 to 13 minutes in the preheated oven, until cookies are light brown at the edges. Cool well before eating as the chocolate can burn your mouth.
1 cup white sugar
1/2 cup packed brown sugar
1 cup shortening
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 cup wheat germ
1 teaspoon salt
1 teaspoon baking soda
1 cup crispy rice cereal
1 1/2 cups semisweet chocolate chips
Directions
Preheat oven to 375 degrees F (190 degrees C).
Cream together white sugar, brown sugar and shortening until fluffy. Stir in the vanilla and eggs. Combine the flour, wheat germ, salt and baking soda; mix into the batter. Stir in crispy rice cereal and chocolate chips. Drop by teaspoonfuls on an ungreased cookie sheet, spacing cookies 2 inches apart.
Bake for 11 to 13 minutes in the preheated oven, until cookies are light brown at the edges. Cool well before eating as the chocolate can burn your mouth.
Yummy or not :Benne Cookies recipe.
Ingredients
3/4 cup butter
1 1/2 cups packed brown sugar
1/4 teaspoon baking powder
1 1/4 cups all-purpose flour
1/2 cup toasted sesame seeds
1 teaspoon vanilla extract
Directions
Cream together the butter and the brown sugar. Beat in the eggs. Sift together the baking powder and the flour and mix in. Stir in the sesame seeds and vanilla.
Drop by teaspoon on a cookie sheet lined with wax paper. Bake at 325 degrees F (165 degrees C) for about 25 - 30 minutes.
3/4 cup butter
1 1/2 cups packed brown sugar
1/4 teaspoon baking powder
1 1/4 cups all-purpose flour
1/2 cup toasted sesame seeds
1 teaspoon vanilla extract
Directions
Cream together the butter and the brown sugar. Beat in the eggs. Sift together the baking powder and the flour and mix in. Stir in the sesame seeds and vanilla.
Drop by teaspoon on a cookie sheet lined with wax paper. Bake at 325 degrees F (165 degrees C) for about 25 - 30 minutes.
Yummy or not :Bar Cookies from Cake Mix recipe.
Ingredients
1/2 cup butter
1/2 cup packed brown sugar
2 tablespoons water
1 (18.25 ounce) package white cake mix
1 cup chopped walnuts
2 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Mix in water and egg, then stir in cake mix. Finally, mix in nuts and chocolate chips. Spread mixture into pan.
Bake for 30 to 35 minutes in the preheated oven. Cool completely before cutting into bars.
1/2 cup butter
1/2 cup packed brown sugar
2 tablespoons water
1 (18.25 ounce) package white cake mix
1 cup chopped walnuts
2 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Mix in water and egg, then stir in cake mix. Finally, mix in nuts and chocolate chips. Spread mixture into pan.
Bake for 30 to 35 minutes in the preheated oven. Cool completely before cutting into bars.
Yummy or not :Beefy Corn Bread Casserole recipe.
Ingredients
1 pound ground beef
1 small onion, chopped
2 jalapeno peppers, seeded and chopped*
2 (8.5 ounce) packages corn bread/muffin mix
3/4 teaspoon salt
1/2 teaspoon baking soda
1 (14.75 ounce) can cream-style corn
1/2 cup vegetable oil
2 eggs, beaten
3 cups shredded Cheddar cheese, divided
Directions
In a large skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain and set aside. In a small bowl, combine the corn bread mix, salt, baking soda, corn, milk, oil and eggs.
Pour half in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with half of the cheese and all of the beef mixture. Top with remaining cheese. Carefully spread remaining batter over top. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean.
1 pound ground beef
1 small onion, chopped
2 jalapeno peppers, seeded and chopped*
2 (8.5 ounce) packages corn bread/muffin mix
3/4 teaspoon salt
1/2 teaspoon baking soda
1 (14.75 ounce) can cream-style corn
1/2 cup vegetable oil
2 eggs, beaten
3 cups shredded Cheddar cheese, divided
Directions
In a large skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain and set aside. In a small bowl, combine the corn bread mix, salt, baking soda, corn, milk, oil and eggs.
Pour half in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with half of the cheese and all of the beef mixture. Top with remaining cheese. Carefully spread remaining batter over top. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Yummy or not :Armenian Lentils recipe.
Ingredients
2 tablespoons olive oil
1 yellow onion, chopped
4 cups water
1 cup lentils
1/4 cup bulgur
1 teaspoon salt
1 teaspoon ground black pepper
1 lemon, quartered
2 green onions, chopped
1 cup plain yogurt
Directions
Heat the oil in a skillet over high heat; cook and stir the onion in the oil until caramelized, 5 to 7 minutes; set aside.
Bring water to a boil in a pan over medium heat; add the lentils. Return mixture to a boil, reduce heat to low; simmer until the lentils get soupy, about 15 minutes. Stir in the bulgur, salt, and pepper; simmer until water is completely absorbed, about 10 minutes; stir in the caramelized onions. Remove from heat, cover, and allow to rest for 3 to 5 minutes.
Divide lentils into 4 even portions; squeeze one lime wedge over each portion and top with green onions and yogurt.
2 tablespoons olive oil
1 yellow onion, chopped
4 cups water
1 cup lentils
1/4 cup bulgur
1 teaspoon salt
1 teaspoon ground black pepper
1 lemon, quartered
2 green onions, chopped
1 cup plain yogurt
Directions
Heat the oil in a skillet over high heat; cook and stir the onion in the oil until caramelized, 5 to 7 minutes; set aside.
Bring water to a boil in a pan over medium heat; add the lentils. Return mixture to a boil, reduce heat to low; simmer until the lentils get soupy, about 15 minutes. Stir in the bulgur, salt, and pepper; simmer until water is completely absorbed, about 10 minutes; stir in the caramelized onions. Remove from heat, cover, and allow to rest for 3 to 5 minutes.
Divide lentils into 4 even portions; squeeze one lime wedge over each portion and top with green onions and yogurt.
Yummy or not :Aunt Peg's Chowder recipe.
Ingredients
1 tablespoon vegetable oil
1 large onion, sliced
1/4 pound zucchini, chopped
1 (8 ounce) can garbanzo beans, with liquid
1 (8 ounce) can whole peeled tomatoes with liquid, chopped
3/4 cup dry white wine
3 tablespoons butter, melted
1 teaspoon minced garlic
1 teaspoon dried basil
1/2 cup heavy cream
1/2 cup shredded Monterey Jack cheese
1/2 cup grated Romano cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
Heat oil in a medium saucepan over medium heat, and saute onion until tender and lightly browned.
In a medium baking dish, mix onion, zucchini, garbanzo beans with liquid, tomatoes with liquid, wine, butter, garlic, basil, and bay leaf.
Cover, and bake in the preheated oven 30 minutes. Uncover, stir, and continue baking 30 minutes.
Stir heavy cream, Monterey Jack cheese, and Romano cheese into the vegetable mixture, and continue baking 10 minutes, until cheeses are melted and bubbly.
1 tablespoon vegetable oil
1 large onion, sliced
1/4 pound zucchini, chopped
1 (8 ounce) can garbanzo beans, with liquid
1 (8 ounce) can whole peeled tomatoes with liquid, chopped
3/4 cup dry white wine
3 tablespoons butter, melted
1 teaspoon minced garlic
1 teaspoon dried basil
1/2 cup heavy cream
1/2 cup shredded Monterey Jack cheese
1/2 cup grated Romano cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
Heat oil in a medium saucepan over medium heat, and saute onion until tender and lightly browned.
In a medium baking dish, mix onion, zucchini, garbanzo beans with liquid, tomatoes with liquid, wine, butter, garlic, basil, and bay leaf.
Cover, and bake in the preheated oven 30 minutes. Uncover, stir, and continue baking 30 minutes.
Stir heavy cream, Monterey Jack cheese, and Romano cheese into the vegetable mixture, and continue baking 10 minutes, until cheeses are melted and bubbly.
Yummy or not :Andi's Apricot Almond Chicken recipe.
Ingredients
4 skinless, boneless chicken breast halves
salt to taste
1 (16 ounce) can apricot halves
1/2 cup orange juice
2 tablespoons lite soy sauce
1 teaspoon sesame oil
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
vegetable oil
1 shallot, minced
1 garlic clove, minced
2 tablespoons all-purpose flour
sliced almonds for garnish
Directions
Place chicken between plastic wrap, and gently pound with a mallet to 1/2" thickness. Season with salt, and set aside. Strain apricot liquid into a small bowl and stir in orange juice, soy sauce, and sesame oil. Coarsely chop apricots and set aside. Place flour and cayenne pepper in a resealable plastic bag, and shake to combine. Add chicken breasts in batches, tossing to coat and dusting off excess flour.
Heat oil in a large skillet over medium high heat. Cook chicken, turning once, until no longer pink in center and juices run clear. Transfer to a paper towel-lined dish. Cook and stir shallot and garlic in the same pan until translucent, being careful not to burn the garlic and adding more oil if needed. Stir in orange juice mixture and chopped apricots. Bring to a boil, reduce heat, and simmer for 5 minutes.
In a small bowl, whisk together 1/4 cup simmering liquid and 2 tablespoons flour until well blended and no lumps of flour remain. Slowly stir back into skillet to thicken, repeating if necessary for desired consistency. Return chicken to skillet, spooning with sauce, until warmed through. Garnish with almonds, if desired.
4 skinless, boneless chicken breast halves
salt to taste
1 (16 ounce) can apricot halves
1/2 cup orange juice
2 tablespoons lite soy sauce
1 teaspoon sesame oil
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
vegetable oil
1 shallot, minced
1 garlic clove, minced
2 tablespoons all-purpose flour
sliced almonds for garnish
Directions
Place chicken between plastic wrap, and gently pound with a mallet to 1/2" thickness. Season with salt, and set aside. Strain apricot liquid into a small bowl and stir in orange juice, soy sauce, and sesame oil. Coarsely chop apricots and set aside. Place flour and cayenne pepper in a resealable plastic bag, and shake to combine. Add chicken breasts in batches, tossing to coat and dusting off excess flour.
Heat oil in a large skillet over medium high heat. Cook chicken, turning once, until no longer pink in center and juices run clear. Transfer to a paper towel-lined dish. Cook and stir shallot and garlic in the same pan until translucent, being careful not to burn the garlic and adding more oil if needed. Stir in orange juice mixture and chopped apricots. Bring to a boil, reduce heat, and simmer for 5 minutes.
In a small bowl, whisk together 1/4 cup simmering liquid and 2 tablespoons flour until well blended and no lumps of flour remain. Slowly stir back into skillet to thicken, repeating if necessary for desired consistency. Return chicken to skillet, spooning with sauce, until warmed through. Garnish with almonds, if desired.
Yummy or not :Anu's Bhapa Doi recipe.
Ingredients
1 (32 ounce) container plain whole-milk yogurt
1 (14 ounce) can sweetened condensed milk
2 tablespoons sliced almonds
Directions
Line a large strainer with a large coffee filter, or several layers of cheesecloth. Pour the yogurt into the lined strainer, and set it over a bowl. Cover and refrigerate until the yogurt has reached the consistency of soft cream cheese, about 8 hours.
Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch pie tin.
Discard the liquid that has drained from the yogurt. Place the yogurt into the bowl, and whisk in the condensed milk. Pour into the prepared pan.
Bake in the preheated oven until the mixture is firm and the top is lightly browned, about 30 minutes. Remove from the oven, and sprinkle almonds over top. Cool to room temperature before slicing into wedges and serving.
1 (32 ounce) container plain whole-milk yogurt
1 (14 ounce) can sweetened condensed milk
2 tablespoons sliced almonds
Directions
Line a large strainer with a large coffee filter, or several layers of cheesecloth. Pour the yogurt into the lined strainer, and set it over a bowl. Cover and refrigerate until the yogurt has reached the consistency of soft cream cheese, about 8 hours.
Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch pie tin.
Discard the liquid that has drained from the yogurt. Place the yogurt into the bowl, and whisk in the condensed milk. Pour into the prepared pan.
Bake in the preheated oven until the mixture is firm and the top is lightly browned, about 30 minutes. Remove from the oven, and sprinkle almonds over top. Cool to room temperature before slicing into wedges and serving.
Yummy or not :Avocado Scrambled Eggs recipe.
Ingredients
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
2 tablespoons butter or margarine
6 bacon strips, cooked and crumbled
Directions
In a bowl, beat eggs. Add milk, salt and pepper; stir in avocado.
In a skillet over medium heat, melt butter. Add egg mixture; cook and stir gently until the eggs are completely set. Sprinkle with bacon.
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
2 tablespoons butter or margarine
6 bacon strips, cooked and crumbled
Directions
In a bowl, beat eggs. Add milk, salt and pepper; stir in avocado.
In a skillet over medium heat, melt butter. Add egg mixture; cook and stir gently until the eggs are completely set. Sprinkle with bacon.
Yummy or not :Apples 'n' Onion Topped Chops recipe.
Ingredients
4 boneless lean pork loin chops
3 cups sliced sweet onions
1 teaspoon canola oil
2 medium Granny Smith apples, peeled and sliced
1/2 cup water
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried rosemary, crushed
Directions
In a large nonstick skillet coated with nonstick cooking spray, cook chops for about 3 minutes on each side or until browned. Remove meat; set aside and keep warm.
In same skillet, cook and stir onion in oil for 7 minutes or until golden brown. Add apple slices; cook and stir 3 minutes longer. Combine the water, brown sugar, vinegar, garlic powder, salt, pepper and rosemary. Stir into skillet. Bring to a boil. Return meat to pan. Reduce heat; cover and simmer for 8-10 minutes or until apples are crisp-tender and a meat thermometer reads 160 degrees F.
4 boneless lean pork loin chops
3 cups sliced sweet onions
1 teaspoon canola oil
2 medium Granny Smith apples, peeled and sliced
1/2 cup water
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried rosemary, crushed
Directions
In a large nonstick skillet coated with nonstick cooking spray, cook chops for about 3 minutes on each side or until browned. Remove meat; set aside and keep warm.
In same skillet, cook and stir onion in oil for 7 minutes or until golden brown. Add apple slices; cook and stir 3 minutes longer. Combine the water, brown sugar, vinegar, garlic powder, salt, pepper and rosemary. Stir into skillet. Bring to a boil. Return meat to pan. Reduce heat; cover and simmer for 8-10 minutes or until apples are crisp-tender and a meat thermometer reads 160 degrees F.
Yummy or not :Bacon-Wrapped Potatoes recipe.
Ingredients
1 small onion, thinly sliced
2 medium baking potatoes, halved lengthwise
4 bacon strips
Directions
Layer onion slices on cut side of two potato halves; top with other potato half. Wrap each potato with two bacon strips. Secure with toothpicks. Place on a lightly greased baking pan. Bake, uncovered, at 325 degrees F for 1 hour and 20 minutes or until potato is tender and bacon is crispy. Discard toothpicks.
1 small onion, thinly sliced
2 medium baking potatoes, halved lengthwise
4 bacon strips
Directions
Layer onion slices on cut side of two potato halves; top with other potato half. Wrap each potato with two bacon strips. Secure with toothpicks. Place on a lightly greased baking pan. Bake, uncovered, at 325 degrees F for 1 hour and 20 minutes or until potato is tender and bacon is crispy. Discard toothpicks.
Yummy or not :Artichoke Bites I recipe.
Ingredients
2 (6.5 ounce) jars marinated artichoke hearts, chopped
1 small onion, chopped
1 clove garlic, minced
4 eggs, beaten
1/4 cup fine dry bread crumbs
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon dried oregano
1/8 teaspoon hot pepper sauce
2 cups shredded sharp Cheddar cheese
2 tablespoons finely minced fresh parsley
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9 inch square baking pan.
Drain marinade from 1 jar of artichokes into a medium sized skillet. Drain second jar and discard marinade. Heat the marinade in the medium sized skillet. Add the onions and garlic and saute for about 5 minutes.
In a medium sized bowl, combine the eggs, bread crumbs, salt, pepper, oregano and hot pepper sauce. Slowly mix in the shredded cheddar cheese, parsley and artichoke. Blend the marinade with the sauteed onions and garlic into the mix.
Grease a 9 inch square baking pan and pour in the contents of the bowl.
Bake for approximately 30 minutes and allow to cool briefly. Cut into one inch squares and serve.
2 (6.5 ounce) jars marinated artichoke hearts, chopped
1 small onion, chopped
1 clove garlic, minced
4 eggs, beaten
1/4 cup fine dry bread crumbs
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon dried oregano
1/8 teaspoon hot pepper sauce
2 cups shredded sharp Cheddar cheese
2 tablespoons finely minced fresh parsley
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9 inch square baking pan.
Drain marinade from 1 jar of artichokes into a medium sized skillet. Drain second jar and discard marinade. Heat the marinade in the medium sized skillet. Add the onions and garlic and saute for about 5 minutes.
In a medium sized bowl, combine the eggs, bread crumbs, salt, pepper, oregano and hot pepper sauce. Slowly mix in the shredded cheddar cheese, parsley and artichoke. Blend the marinade with the sauteed onions and garlic into the mix.
Grease a 9 inch square baking pan and pour in the contents of the bowl.
Bake for approximately 30 minutes and allow to cool briefly. Cut into one inch squares and serve.
Yummy or not :Applesauce Muffin Mix recipe.
Ingredients
1/2 cup sugar
1 1/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups all-purpose flour, divided
2 tablespoons quick cooking oats
ADDITIONAL INGREDIENTS:
1 egg, lightly beaten
1 cup unsweetened applesauce
1/2 cup butter, melted
1 teaspoon vanilla extract
1 tablespoon sugar
Directions
In a bowl, combine the first five ingredients. In a 1-pint glass jar, layer 3/4 cup flour, oats, sugar mixture and remaining flour. Cover and store in a cool dry place for up to 6 months.
To prepare muffins: In a bowl, combine the egg, applesauce, butter and vanilla. Stir in muffin mix just until moistened. Fill greased muffin cups three-fourths full. Sprinkle with sugar. Bake at 375 degrees F for 15-20 minutes or until a toothpick comes our clean. Cool for 5 minutes before removing from pan to a wire rack.
1/2 cup sugar
1 1/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups all-purpose flour, divided
2 tablespoons quick cooking oats
ADDITIONAL INGREDIENTS:
1 egg, lightly beaten
1 cup unsweetened applesauce
1/2 cup butter, melted
1 teaspoon vanilla extract
1 tablespoon sugar
Directions
In a bowl, combine the first five ingredients. In a 1-pint glass jar, layer 3/4 cup flour, oats, sugar mixture and remaining flour. Cover and store in a cool dry place for up to 6 months.
To prepare muffins: In a bowl, combine the egg, applesauce, butter and vanilla. Stir in muffin mix just until moistened. Fill greased muffin cups three-fourths full. Sprinkle with sugar. Bake at 375 degrees F for 15-20 minutes or until a toothpick comes our clean. Cool for 5 minutes before removing from pan to a wire rack.
Yummy or not :Apple and Spice Cookies recipe.
Ingredients
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 cup shortening
1 1/3 cups packed brown sugar
1/3 cup apple juice
1 cup chopped walnuts
1 cup chopped apples
1 cup raisins
Directions
Cream together shortening and brown sugar. Stir in flour, baking soda, salt and spices until dampened. Stir until smooth. Mixture will be very thick.
Stir in nuts, apples and raisins.
Drop by tablespoon 2 inches apart on a lightly greased cookie sheet. Bake 8 to 10 minutes in a 400 degree F (205 degrees C) oven. Let cool slightly, remove from cookie sheet.
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 cup shortening
1 1/3 cups packed brown sugar
1/3 cup apple juice
1 cup chopped walnuts
1 cup chopped apples
1 cup raisins
Directions
Cream together shortening and brown sugar. Stir in flour, baking soda, salt and spices until dampened. Stir until smooth. Mixture will be very thick.
Stir in nuts, apples and raisins.
Drop by tablespoon 2 inches apart on a lightly greased cookie sheet. Bake 8 to 10 minutes in a 400 degree F (205 degrees C) oven. Let cool slightly, remove from cookie sheet.
Yummy or not :Banana Milk Drink recipe.
Ingredients
1 large ripe banana
1 1/2 teaspoons sugar
1/2 teaspoon vanilla extract
1 dash ground cinnamon
Directions
Place the first four ingredients in a blender; cover and process until smooth. Pour into glasses; sprinkle with cinnamon if desired. Serve immediately.
1 large ripe banana
1 1/2 teaspoons sugar
1/2 teaspoon vanilla extract
1 dash ground cinnamon
Directions
Place the first four ingredients in a blender; cover and process until smooth. Pour into glasses; sprinkle with cinnamon if desired. Serve immediately.
Yummy or not :Bechamel Sauce recipe.
Ingredients
4 tablespoons butter
2 tablespoons grated onion
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 pinch dried thyme
1 pinch ground cayenne pepper
Directions
MICROWAVE METHOD: In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH.
Add grated onion and flour and mix well. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly.
Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. Do NOT boil.
After 2 minutes, stir mixture, then stir again every 30 seconds to one minute as needed. When sauce reaches medium thickness, remove from microwave, add seasonings and stir. Mmmm!
STOVETOP METHOD: In a small saucepan, melt butter and stir in the flour, salt and white pepper. Add cold half-and-half and COLD chicken broth all at once. Stir well. Cook, stirring frequently, at medium heat until thick. Remove from heat and stir in seasoning.
4 tablespoons butter
2 tablespoons grated onion
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 pinch dried thyme
1 pinch ground cayenne pepper
Directions
MICROWAVE METHOD: In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH.
Add grated onion and flour and mix well. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly.
Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. Do NOT boil.
After 2 minutes, stir mixture, then stir again every 30 seconds to one minute as needed. When sauce reaches medium thickness, remove from microwave, add seasonings and stir. Mmmm!
STOVETOP METHOD: In a small saucepan, melt butter and stir in the flour, salt and white pepper. Add cold half-and-half and COLD chicken broth all at once. Stir well. Cook, stirring frequently, at medium heat until thick. Remove from heat and stir in seasoning.
Yummy or not :Almond Mocha Pie recipe.
Ingredients
1 teaspoon instant coffee granules
2 tablespoons boiling water
1 (7 ounce) bar milk chocolate candy bar with almonds
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) pastry shell, baked
Chocolate curls and additional whipped topping (optional)
Directions
In a small bowl, dissolve coffee in boiling water; set aside.
In a microwave or saucepan, melt the candy bar; cool slightly. Fold in half of the whipped topping. Fold in coffee and remaining whipped topping. Pour into pastry shell; freeze.
Remove from the freezer 15 minutes before serving. Garnish with chocolate curls and additional whipped topping if desired.
1 teaspoon instant coffee granules
2 tablespoons boiling water
1 (7 ounce) bar milk chocolate candy bar with almonds
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) pastry shell, baked
Chocolate curls and additional whipped topping (optional)
Directions
In a small bowl, dissolve coffee in boiling water; set aside.
In a microwave or saucepan, melt the candy bar; cool slightly. Fold in half of the whipped topping. Fold in coffee and remaining whipped topping. Pour into pastry shell; freeze.
Remove from the freezer 15 minutes before serving. Garnish with chocolate curls and additional whipped topping if desired.
Yummy or not :Buffalo Chicken Sauce recipe.
Ingredients
1 1/2 cups butter
1 (12 fluid ounce) can or bottle hot sauce
Directions
Melt butter in a small saucepan over medium heat, or in microwave on high, until completely melted. Skim off white foam from the top and add hot sauce. Blend until well mixed, remove from heat and set aside until mixture starts to set.
1 1/2 cups butter
1 (12 fluid ounce) can or bottle hot sauce
Directions
Melt butter in a small saucepan over medium heat, or in microwave on high, until completely melted. Skim off white foam from the top and add hot sauce. Blend until well mixed, remove from heat and set aside until mixture starts to set.
Yummy or not :Bacon Turnip Mash recipe.
Ingredients
2 pounds orange turnip
3 tablespoons butter
1 pinch salt
1 pinch ground black pepper
1 dash garlic powder
1/2 pound bacon - cooked and crumbled
2 tablespoons rendered bacon fat
Directions
Peel and cube the turnip. Cook in a saucepan in salted water until very tender. Drain then mash with the butter or margarine, salt, pepper and garlic powder to taste. Set aside.
In a skillet fry the bacon until nice and crispy. Remove from the skillet and crumble. Reserve 2 tablespoons of the bacon grease.
To the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon. Stir and heat to the desired temperature before serving.
2 pounds orange turnip
3 tablespoons butter
1 pinch salt
1 pinch ground black pepper
1 dash garlic powder
1/2 pound bacon - cooked and crumbled
2 tablespoons rendered bacon fat
Directions
Peel and cube the turnip. Cook in a saucepan in salted water until very tender. Drain then mash with the butter or margarine, salt, pepper and garlic powder to taste. Set aside.
In a skillet fry the bacon until nice and crispy. Remove from the skillet and crumble. Reserve 2 tablespoons of the bacon grease.
To the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon. Stir and heat to the desired temperature before serving.
Yummy or not :Asparagus, Chicken and Penne Pasta recipe.
Ingredients
1 (16 ounce) package dry penne pasta
2 tablespoons olive oil, divided
3/4 pound skinless, boneless chicken breast meat - cut into bite-size pieces
4 cloves garlic, minced
12 ounces asparagus, trimmed and cut into 1 inch pieces
1 teaspoon crushed red pepper flakes
salt and pepper to taste
1/2 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and transfer to a large bowl.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute chicken until firm and lightly browned; remove from pan. Add the remaining tablespoon of olive oil to the skillet. Cook and stir garlic, asparagus, and red pepper flakes in oil until asparagus is tender. Stir in chicken, and cook for 2 minutes to blend the flavors. Season with salt and pepper.
Toss pasta with chicken and asparagus mixture. Sprinkle with Parmesan cheese.
1 (16 ounce) package dry penne pasta
2 tablespoons olive oil, divided
3/4 pound skinless, boneless chicken breast meat - cut into bite-size pieces
4 cloves garlic, minced
12 ounces asparagus, trimmed and cut into 1 inch pieces
1 teaspoon crushed red pepper flakes
salt and pepper to taste
1/2 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and transfer to a large bowl.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute chicken until firm and lightly browned; remove from pan. Add the remaining tablespoon of olive oil to the skillet. Cook and stir garlic, asparagus, and red pepper flakes in oil until asparagus is tender. Stir in chicken, and cook for 2 minutes to blend the flavors. Season with salt and pepper.
Toss pasta with chicken and asparagus mixture. Sprinkle with Parmesan cheese.
Yummy or not :Baked Homemade Macaroni and Cheese recipe.
Ingredients
2 1/2 cups elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
4 cups milk
1/2 teaspoon salt
1 pound shredded Cheddar cheese
1/4 cup butter, melted
1 sleeve buttery round crackers, crushed
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the macaroni, and cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.
Combine 1/4 cup butter, flour, milk, salt, and Cheddar cheese in a large saucepan over medium heat; cook and stir until the cheese is melted and the mixture thickens, 7 to 10 minutes. Add the macaroni and stir to coat. Pour the mixture into a 9x13 inch baking dish. Mix the 1/4 cup melted butter and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni mixture.
Bake in preheated oven until golden brown on top, about 45 minutes.
2 1/2 cups elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
4 cups milk
1/2 teaspoon salt
1 pound shredded Cheddar cheese
1/4 cup butter, melted
1 sleeve buttery round crackers, crushed
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the macaroni, and cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.
Combine 1/4 cup butter, flour, milk, salt, and Cheddar cheese in a large saucepan over medium heat; cook and stir until the cheese is melted and the mixture thickens, 7 to 10 minutes. Add the macaroni and stir to coat. Pour the mixture into a 9x13 inch baking dish. Mix the 1/4 cup melted butter and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni mixture.
Bake in preheated oven until golden brown on top, about 45 minutes.
Yummy or not :Almond Chicken Stir-Fry recipe.
Ingredients
1 pound boneless, skinless chicken breasts cut into thin strips
3/4 cup sliced almonds
1 tablespoon canola oil
1 (16 ounce) package frozen broccoli stir-fry vegetable blend
1 tablespoon cornstarch
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1/3 cup unsweetened pineapple juice
1/3 cup reduced-sodium soy sauce
Hot cooked rice
Directions
In a large nonstick skillet or wok, stir-fry chicken and almonds in hot oil for 2 minutes. Add vegetables. Reduce heat to low; cover and cook for 4 minutes or until vegetables are tender and chicken is no longer pink.
In a small bowl, combine the cornstarch, brown sugar and ginger. Stir in pineapple juice and soy sauce until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.
1 pound boneless, skinless chicken breasts cut into thin strips
3/4 cup sliced almonds
1 tablespoon canola oil
1 (16 ounce) package frozen broccoli stir-fry vegetable blend
1 tablespoon cornstarch
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1/3 cup unsweetened pineapple juice
1/3 cup reduced-sodium soy sauce
Hot cooked rice
Directions
In a large nonstick skillet or wok, stir-fry chicken and almonds in hot oil for 2 minutes. Add vegetables. Reduce heat to low; cover and cook for 4 minutes or until vegetables are tender and chicken is no longer pink.
In a small bowl, combine the cornstarch, brown sugar and ginger. Stir in pineapple juice and soy sauce until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.
Yummy or not :Brown Rice Pudding III recipe.
Ingredients
2/3 cup brown rice
1 1/3 cups water
1 (14 ounce) can light coconut milk
1 (5 ounce) can evaporated milk
1/3 cup granular no-calorie sucralose sweetener (such as Splenda�), or more to taste
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 tablespoon molasses
1/2 teaspoon almond extract
1 egg, beaten
Directions
Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
Bring the coconut milk and evaporated milk to a simmer in a large saucepan over medium-low heat. Stir the sucralose sweetener into the mixture until dissolved. Add the cinnamon, nutmeg, ginger, and molasses to the mixture and mix well.
Temper the eggs by stirring about 2 tablespoons of the coconut mixture into the eggs; add to the mixture in the saucepan along with the almond extract. Stir the cooked rice into the mixture, breaking the grains apart with a spoon as you stir. Reduce heat to low and simmer until the mixture thickens, about 45 minutes.
2/3 cup brown rice
1 1/3 cups water
1 (14 ounce) can light coconut milk
1 (5 ounce) can evaporated milk
1/3 cup granular no-calorie sucralose sweetener (such as Splenda�), or more to taste
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 tablespoon molasses
1/2 teaspoon almond extract
1 egg, beaten
Directions
Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
Bring the coconut milk and evaporated milk to a simmer in a large saucepan over medium-low heat. Stir the sucralose sweetener into the mixture until dissolved. Add the cinnamon, nutmeg, ginger, and molasses to the mixture and mix well.
Temper the eggs by stirring about 2 tablespoons of the coconut mixture into the eggs; add to the mixture in the saucepan along with the almond extract. Stir the cooked rice into the mixture, breaking the grains apart with a spoon as you stir. Reduce heat to low and simmer until the mixture thickens, about 45 minutes.
Yummy or not :Beer Batter for Fish recipe.
Ingredients
3/4 cup beer
1 1/2 cups milk
4 cups pastry flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons cornstarch
salt to taste
ground black pepper to taste
1/8 teaspoon garlic powder
1 1/2 pounds cod fillets
2 quarts vegetable oil for frying
Directions
In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.
3/4 cup beer
1 1/2 cups milk
4 cups pastry flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons cornstarch
salt to taste
ground black pepper to taste
1/8 teaspoon garlic powder
1 1/2 pounds cod fillets
2 quarts vegetable oil for frying
Directions
In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.
Yummy or not :Blackberry Cobbler recipe.
Ingredients
1 cup butter or margarine, divided
1 cup sugar
1 cup water
1 1/2 cups self-rising flour*
1/3 cup milk, room temperature
2 cups fresh or frozen blackberries
1/2 teaspoon ground cinnamon
2 tablespoons sugar
Directions
In a 10-in. round or oval baking dish, melt 1/2 cup butter; set aside. In a saucepan, heat sugar and water until sugar melts; set aside. Place flour in a mixing bowl; cut in remaining butter until fine crumbs form. Add milk, stirring with a fork until dough leaves sides of bowl. Turn out onto a floured surface; knead three or four times. Roll out to an 11-in. x 9-in. rectangle 1/4 in. thick. Spread berries over dough; sprinkle with cinnamon. Roll up, jelly-roll style. Cut into 1/4-in. thick slices. Carefully lay slices in baking dish over butter. Pour sugar syrup around slices (syrup will be absorbed). Bake at 350 degrees F for 45 minutes. Sprinkle sugar over top and bake 15 minutes more. Serve warm or cold. (*If self-rising flour is not available, use 1-1/2 cups all-purpose flour plus 1/4 teaspoon salt and 2-1/4 teaspoons baking powder.)
1 cup butter or margarine, divided
1 cup sugar
1 cup water
1 1/2 cups self-rising flour*
1/3 cup milk, room temperature
2 cups fresh or frozen blackberries
1/2 teaspoon ground cinnamon
2 tablespoons sugar
Directions
In a 10-in. round or oval baking dish, melt 1/2 cup butter; set aside. In a saucepan, heat sugar and water until sugar melts; set aside. Place flour in a mixing bowl; cut in remaining butter until fine crumbs form. Add milk, stirring with a fork until dough leaves sides of bowl. Turn out onto a floured surface; knead three or four times. Roll out to an 11-in. x 9-in. rectangle 1/4 in. thick. Spread berries over dough; sprinkle with cinnamon. Roll up, jelly-roll style. Cut into 1/4-in. thick slices. Carefully lay slices in baking dish over butter. Pour sugar syrup around slices (syrup will be absorbed). Bake at 350 degrees F for 45 minutes. Sprinkle sugar over top and bake 15 minutes more. Serve warm or cold. (*If self-rising flour is not available, use 1-1/2 cups all-purpose flour plus 1/4 teaspoon salt and 2-1/4 teaspoons baking powder.)
Yummy or not :Beer Batter Fish Made Great recipe.
Ingredients
2 quarts vegetable oil for frying
8 (4 ounce) fillets cod
salt and pepper to taste
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 (12 fluid ounce) can or bottle beer
Directions
Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.
2 quarts vegetable oil for frying
8 (4 ounce) fillets cod
salt and pepper to taste
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 (12 fluid ounce) can or bottle beer
Directions
Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.
Yummy or not :Actually Delicious Turkey Burgers recipe.
Ingredients
3 pounds ground turkey
1/4 cup seasoned bread crumbs
1/4 cup finely diced onion
2 egg whites, lightly beaten
1/4 cup chopped fresh parsley
1 clove garlic, peeled and minced
1 teaspoon salt
1/4 teaspoon ground black pepper
Directions
In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).
3 pounds ground turkey
1/4 cup seasoned bread crumbs
1/4 cup finely diced onion
2 egg whites, lightly beaten
1/4 cup chopped fresh parsley
1 clove garlic, peeled and minced
1 teaspoon salt
1/4 teaspoon ground black pepper
Directions
In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).
Yummy or not :Apple Crumb Pie recipe.
Ingredients
1 (9 inch) pie shell
6 cups thinly sliced apples
1 tablespoon lemon juice (optional)
3/4 cup white sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)
1/2 cup all-purpose flour
1/2 cup packed brown sugar
3 tablespoons butter
Directions
Preheat oven to 375 degrees F (190 degrees C).
Place sliced apples in a large bowl. Sprinkle with lemon juice if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Stir in raisins and walnuts if desired. Spoon mixture into pastry shell.
In a small bowl mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack.
1 (9 inch) pie shell
6 cups thinly sliced apples
1 tablespoon lemon juice (optional)
3/4 cup white sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)
1/2 cup all-purpose flour
1/2 cup packed brown sugar
3 tablespoons butter
Directions
Preheat oven to 375 degrees F (190 degrees C).
Place sliced apples in a large bowl. Sprinkle with lemon juice if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Stir in raisins and walnuts if desired. Spoon mixture into pastry shell.
In a small bowl mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack.
Yummy or not :Angelyn's Marinade recipe.
Ingredients
1/3 cup soy sauce
2/3 cup white wine
1 tablespoon sesame oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
1/4 cup chopped fresh cilantro
Directions
In a shallow dish, mix together soy sauce, wine, sesame oil, garlic, ginger and cilantro. Marinate fish or chicken for 1/2 hour or more before grilling.
1/3 cup soy sauce
2/3 cup white wine
1 tablespoon sesame oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
1/4 cup chopped fresh cilantro
Directions
In a shallow dish, mix together soy sauce, wine, sesame oil, garlic, ginger and cilantro. Marinate fish or chicken for 1/2 hour or more before grilling.
Yummy or not :Almond Shortbread I recipe.
Ingredients
1 cup butter
1/2 cup white sugar
2 teaspoons almond extract
2 1/2 cups sifted all-purpose flour
1/3 cup granulated sugar for decoration
Directions
In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Refrigerate, covered for 2 hours.
Preheat oven 300 degrees F (150 degrees C).
On lightly sugared surface, roll out dough, one part at a time, about 1/2 inch thick. Using a 1 1/2 inch round cookie cutter, cut out cookies. Place 1 inch apart, on ungreased cookie sheet. With end of wooden spoon, or cookie press, make an indentation in center of each cookie.
Bake 25 to 30 minutes, or until light golden brown around the edges. While still warm, roll in sugar. Cool completely on a wire rack.
1 cup butter
1/2 cup white sugar
2 teaspoons almond extract
2 1/2 cups sifted all-purpose flour
1/3 cup granulated sugar for decoration
Directions
In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Refrigerate, covered for 2 hours.
Preheat oven 300 degrees F (150 degrees C).
On lightly sugared surface, roll out dough, one part at a time, about 1/2 inch thick. Using a 1 1/2 inch round cookie cutter, cut out cookies. Place 1 inch apart, on ungreased cookie sheet. With end of wooden spoon, or cookie press, make an indentation in center of each cookie.
Bake 25 to 30 minutes, or until light golden brown around the edges. While still warm, roll in sugar. Cool completely on a wire rack.
Yummy or not :Annex Theater Champagne Cocktail recipe.
Ingredients
1 sugar cube
1 dash bitters (such as Angostura�)
5 fluid ounces Champagne
Directions
Place the sugar cube into a Champagne flute, and drop the bitters onto the sugar. Fill the flute with Champagne, and serve. Do not stir.
1 sugar cube
1 dash bitters (such as Angostura�)
5 fluid ounces Champagne
Directions
Place the sugar cube into a Champagne flute, and drop the bitters onto the sugar. Fill the flute with Champagne, and serve. Do not stir.
Yummy or not :Basil Pan-Seared Scallops over Pasta recipe.
Ingredients
1 (16 ounce) package farfalle (bow tie) pasta
24 scallops, rinsed and drained
3/4 cup olive oil
1/4 cup lemon juice
1 1/2 teaspoons dried minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons dried basil
9 tablespoons whipped butter
Directions
Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.
Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.
Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way.
In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt.
Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.
1 (16 ounce) package farfalle (bow tie) pasta
24 scallops, rinsed and drained
3/4 cup olive oil
1/4 cup lemon juice
1 1/2 teaspoons dried minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons dried basil
9 tablespoons whipped butter
Directions
Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.
Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.
Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way.
In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt.
Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.
Yummy or not :Black 'n' White Cheesecake Bars recipe.
Ingredients
2 cups semisweet chocolate chips
1/2 cup butter
2 cups graham cracker crumbs
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
Directions
In a double boiler or microwave, melt chocolate chips and butter, stirring occasionally. Stir in the graham cracker crumbs. Set aside 1/4 cup for topping. Press the remaining crumbs into an ungreased 13-in. x 9-in. x 2-in. baking pan.
In a mixing bowl, beat cream cheese until smooth. Gradually beat in milk, egg and vanilla. Pour over crust. Sprinkle with reserved crumbs. Bake at 325 degrees F for 25-30 minutes or until lightly browned. Cool. Refrigerate 3 hours or until completely chilled. Cut into bars. Store in the refrigerator.
2 cups semisweet chocolate chips
1/2 cup butter
2 cups graham cracker crumbs
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
Directions
In a double boiler or microwave, melt chocolate chips and butter, stirring occasionally. Stir in the graham cracker crumbs. Set aside 1/4 cup for topping. Press the remaining crumbs into an ungreased 13-in. x 9-in. x 2-in. baking pan.
In a mixing bowl, beat cream cheese until smooth. Gradually beat in milk, egg and vanilla. Pour over crust. Sprinkle with reserved crumbs. Bake at 325 degrees F for 25-30 minutes or until lightly browned. Cool. Refrigerate 3 hours or until completely chilled. Cut into bars. Store in the refrigerator.
Yummy or not :Best Ever Cinnamon Pull Aparts recipe.
Ingredients
3 (10 ounce) cans refrigerated biscuit dough
2 cups white sugar
4 tablespoons ground cinnamon
1/4 cup melted butter
1/2 cup chopped pecans
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch cake pan.
In a small bowl combine sugar, cinnamon and a dash of salt. Open the biscuits and cut each biscuit into four pieces; set aside.
Put the pieces of biscuit into the mixture, a few at a time, until they are all completely coated. Arrange the biscuit pieces in the pan in layers.
Heat the butter in a small saucepan over low heat, stir the remaining sugar mixture and the pecans into the hot butter. Pour the butter mixture over the biscuit pieces.
Bake in preheated oven for 45 minutes, until top is golden brown.
3 (10 ounce) cans refrigerated biscuit dough
2 cups white sugar
4 tablespoons ground cinnamon
1/4 cup melted butter
1/2 cup chopped pecans
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch cake pan.
In a small bowl combine sugar, cinnamon and a dash of salt. Open the biscuits and cut each biscuit into four pieces; set aside.
Put the pieces of biscuit into the mixture, a few at a time, until they are all completely coated. Arrange the biscuit pieces in the pan in layers.
Heat the butter in a small saucepan over low heat, stir the remaining sugar mixture and the pecans into the hot butter. Pour the butter mixture over the biscuit pieces.
Bake in preheated oven for 45 minutes, until top is golden brown.
Yummy or not :Beef Tip Salad Topping recipe.
Ingredients
1/2 cup olive oil
1 tablespoon soy sauce
1 onion, sliced
1 green bell pepper, seeded and thinly sliced
1 pound beef stew meat, cut into 1/2 inch pieces
Directions
Heat olive oil in a large skillet over medium heat. Stir in soy sauce, onion and green bell pepper. Cook 3 to 5 minutes, until tender. Mix in beef stew meat. Cook 15 minutes, stirring occasionally, until evenly browned.
1/2 cup olive oil
1 tablespoon soy sauce
1 onion, sliced
1 green bell pepper, seeded and thinly sliced
1 pound beef stew meat, cut into 1/2 inch pieces
Directions
Heat olive oil in a large skillet over medium heat. Stir in soy sauce, onion and green bell pepper. Cook 3 to 5 minutes, until tender. Mix in beef stew meat. Cook 15 minutes, stirring occasionally, until evenly browned.
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