Ingredients
1 mango - peeled, seeded and diced
1 red bell pepper, seeded and diced
3/4 cup chopped red onion
1 tablespoon white sugar
1 tablespoon olive oil
2 tablespoons white wine vinegar
1 avocado - peeled, pitted, and diced
1 teaspoon salt
Directions
Toss together mango, bell pepper, onion, sugar, olive oil, and vinegar in a bowl. Gently fold in diced avocado, and season with salt.
9/12/2011
Yummy or not :Applesauce Spice Cake recipe.
Ingredients
1 1/4 cups boiling water
1 cup rolled oats
1/4 cup vegetable oil
1/4 cup applesauce
2/3 cup white sugar
3/4 cup packed brown sugar
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup raisins
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Combine rolled oats with boiling water and let stand for 20 minutes. Grease and flour a 9 inch square pan. In a medium bowl, sift flour, baking soda, cinnamon and nutmeg together and set aside.
In a large bowl, combine oatmeal, oil and applesauce. Add eggs, sugar and brown sugar and mix well. Add the flour mixture and mix well. Finally, fold in the raisins and nuts. Pour into the 9 inch square pan.
Bake at 350 degrees F (175 degrees C) for 35 minutes, or until a toothpick inserted into the cake comes out clean.
1 1/4 cups boiling water
1 cup rolled oats
1/4 cup vegetable oil
1/4 cup applesauce
2/3 cup white sugar
3/4 cup packed brown sugar
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup raisins
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Combine rolled oats with boiling water and let stand for 20 minutes. Grease and flour a 9 inch square pan. In a medium bowl, sift flour, baking soda, cinnamon and nutmeg together and set aside.
In a large bowl, combine oatmeal, oil and applesauce. Add eggs, sugar and brown sugar and mix well. Add the flour mixture and mix well. Finally, fold in the raisins and nuts. Pour into the 9 inch square pan.
Bake at 350 degrees F (175 degrees C) for 35 minutes, or until a toothpick inserted into the cake comes out clean.
Yummy or not :Busy Mom Peach Cobbler recipe.
Ingredients
1/2 cup butter
1 (16 ounce) can sliced peaches in heavy syrup
2 tablespoons white sugar
1 cup self-rising flour
1 cup white sugar
1/4 teaspoon ground cinnamon, or to taste
1/8 teaspoon ground nutmeg, or to taste
1 cup 2% milk
2 tablespoons white sugar
Directions
Preheat an oven to 325 degrees F (165 degrees C). Put the butter in an 8x8 inch baking dish and place in the oven to melt while you prepare the remaining ingredients.
Bring the peaches with syrup and 2 tablespoons of sugar to a boil in a saucepan. Reduce heat to medium-low and simmer 10 minutes; set aside. Whisk together the flour, 1 cup sugar, cinnamon, and nutmeg in a bowl. Stir in the milk until the mixture is just moistened. Pour into the hot baking dish over the butter. Spoon the peach slices and most of the syrup over the batter.
Bake in the preheated oven for 30 minutes. Sprinkle with the remaining 2 tablespoons of sugar. Return to the oven and bake until the top is golden brown, 30 to 45 minutes longer.
1/2 cup butter
1 (16 ounce) can sliced peaches in heavy syrup
2 tablespoons white sugar
1 cup self-rising flour
1 cup white sugar
1/4 teaspoon ground cinnamon, or to taste
1/8 teaspoon ground nutmeg, or to taste
1 cup 2% milk
2 tablespoons white sugar
Directions
Preheat an oven to 325 degrees F (165 degrees C). Put the butter in an 8x8 inch baking dish and place in the oven to melt while you prepare the remaining ingredients.
Bring the peaches with syrup and 2 tablespoons of sugar to a boil in a saucepan. Reduce heat to medium-low and simmer 10 minutes; set aside. Whisk together the flour, 1 cup sugar, cinnamon, and nutmeg in a bowl. Stir in the milk until the mixture is just moistened. Pour into the hot baking dish over the butter. Spoon the peach slices and most of the syrup over the batter.
Bake in the preheated oven for 30 minutes. Sprinkle with the remaining 2 tablespoons of sugar. Return to the oven and bake until the top is golden brown, 30 to 45 minutes longer.
Yummy or not :Beef Stew with Dumplings recipe.
Ingredients
1 1/2 pounds cubed beef stew meat
1/4 cup all-purpose flour
1/4 cup butter
1 cup sliced onion
2 cloves garlic, minced
2 cups water
1/4 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon pepper
2 cups cubed potatoes
1 1/2 cups diced carrots
1 cup sliced celery
1/2 cup chopped green pepper
1 cup sliced fresh mushrooms
1 1/2 cups biscuit baking mix
1/2 cup milk
3 tablespoons butter, melted
Directions
In a bowl, toss cubed beef with flour to coat.
Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.
1 1/2 pounds cubed beef stew meat
1/4 cup all-purpose flour
1/4 cup butter
1 cup sliced onion
2 cloves garlic, minced
2 cups water
1/4 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon pepper
2 cups cubed potatoes
1 1/2 cups diced carrots
1 cup sliced celery
1/2 cup chopped green pepper
1 cup sliced fresh mushrooms
1 1/2 cups biscuit baking mix
1/2 cup milk
3 tablespoons butter, melted
Directions
In a bowl, toss cubed beef with flour to coat.
Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.
Yummy or not :Bow Tie Pasta with Tomato Tuna Sauce recipe.
Ingredients
1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil
1/2 cup whole wheat bread crumbs
1 tablespoon salt
1/2 teaspoon ground black pepper
1 tablespoon lemon zest
1 (15 ounce) can canned beans
1 (6 ounce) can tuna, drained
2 cups tomato sauce
3/4 cup grated Parmesan cheese, divided
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil over high heat. Stir in the pasta and boil until cooked through, but still firm to the bite, about 12 minutes. Drain well.
Heat the olive oil in a large skillet. Toast bread crumbs in oil, about 2 minutes. Season with salt and pepper; stir in lemon zest. Remove seasoned bread crumbs from skillet and drain on paper towels.
Place the skillet back over medium heat. Add the beans, and mash. Stir in the tuna, tomato sauce, and 1/4 cup of the Parmesan cheese. Reduce heat to a simmer and cook for 10 to 15 minutes.
Toss sauce with prepared pasta; place in prepared baking dish. Top with the toasted bread crumbs and remaining 1/2 cup Parmesan cheese. Bake in preheated oven until the cheese melts, about 10 minutes.
1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil
1/2 cup whole wheat bread crumbs
1 tablespoon salt
1/2 teaspoon ground black pepper
1 tablespoon lemon zest
1 (15 ounce) can canned beans
1 (6 ounce) can tuna, drained
2 cups tomato sauce
3/4 cup grated Parmesan cheese, divided
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil over high heat. Stir in the pasta and boil until cooked through, but still firm to the bite, about 12 minutes. Drain well.
Heat the olive oil in a large skillet. Toast bread crumbs in oil, about 2 minutes. Season with salt and pepper; stir in lemon zest. Remove seasoned bread crumbs from skillet and drain on paper towels.
Place the skillet back over medium heat. Add the beans, and mash. Stir in the tuna, tomato sauce, and 1/4 cup of the Parmesan cheese. Reduce heat to a simmer and cook for 10 to 15 minutes.
Toss sauce with prepared pasta; place in prepared baking dish. Top with the toasted bread crumbs and remaining 1/2 cup Parmesan cheese. Bake in preheated oven until the cheese melts, about 10 minutes.
Yummy or not :Balsamic Vinegar and Olive Oil Dressing recipe.
Ingredients
1 sprig fresh oregano
1 sprig fresh thyme
1 cup olive oil
1/4 cup balsamic vinegar
salt and pepper to taste
Directions
In a medium glass mixing bowl combine the oregano, thyme, oil, vinegar, salt and pepper. Mix together and pour mixture into a bottle, using a funnel to keep yourself from losing oil. Cover tightly and store at room temperature.
1 sprig fresh oregano
1 sprig fresh thyme
1 cup olive oil
1/4 cup balsamic vinegar
salt and pepper to taste
Directions
In a medium glass mixing bowl combine the oregano, thyme, oil, vinegar, salt and pepper. Mix together and pour mixture into a bottle, using a funnel to keep yourself from losing oil. Cover tightly and store at room temperature.
Yummy or not :Black and Tan recipe.
Ingredients
1 (12 fluid ounce) bottle lager beer (such as Harp�)
1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness�)
Directions
Gently pour half the lager beer into a tall beer glass. Place a large tablespoon, dome side up, an inch or so above the lager beer, with the tip of the spoon pointed slightly downhill. Slowly pour half the stout beer over the tablespoon, so the stout gently pours down the side of the glass in a thick trickle. Allow to stand a few seconds so 2 distinct layers of beer form.
1 (12 fluid ounce) bottle lager beer (such as Harp�)
1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness�)
Directions
Gently pour half the lager beer into a tall beer glass. Place a large tablespoon, dome side up, an inch or so above the lager beer, with the tip of the spoon pointed slightly downhill. Slowly pour half the stout beer over the tablespoon, so the stout gently pours down the side of the glass in a thick trickle. Allow to stand a few seconds so 2 distinct layers of beer form.
Yummy or not :Blueberry Party Salad recipe.
Ingredients
3 (6 ounce) packages raspberry flavored gelatin mix
3 1/4 cups boiling water
1 (.25 ounce) package unflavored gelatin
1/2 cup cold water
1 cup half-and-half
1 cup white sugar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 cup boiling water
1 (21 ounce) can blueberry pie filling
Directions
In a medium bowl, dissolve 2 packages of the raspberry gelatin in 3 1/4 cups boiling water. Pour into a 9 by 13 inch pan and refrigerate until firm.
In a medium saucepan, whisk together unflavored gelatin and 1/2 cup cold water. Whisk in the half and half, sugar and vanilla and cook over medium heat until hot but not boiling. Remove from heat and stir in the softened cream cheese. Spread over the raspberry gelatin layer.
In a medium bowl, dissolve the remaining package of raspberry gelatin in 1 cup boiling water. Stir in the blueberry pie filling and pour over the cream cheese layer. Chill until serving.
3 (6 ounce) packages raspberry flavored gelatin mix
3 1/4 cups boiling water
1 (.25 ounce) package unflavored gelatin
1/2 cup cold water
1 cup half-and-half
1 cup white sugar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 cup boiling water
1 (21 ounce) can blueberry pie filling
Directions
In a medium bowl, dissolve 2 packages of the raspberry gelatin in 3 1/4 cups boiling water. Pour into a 9 by 13 inch pan and refrigerate until firm.
In a medium saucepan, whisk together unflavored gelatin and 1/2 cup cold water. Whisk in the half and half, sugar and vanilla and cook over medium heat until hot but not boiling. Remove from heat and stir in the softened cream cheese. Spread over the raspberry gelatin layer.
In a medium bowl, dissolve the remaining package of raspberry gelatin in 1 cup boiling water. Stir in the blueberry pie filling and pour over the cream cheese layer. Chill until serving.
Yummy or not :Apricot Coffee Cake recipe.
Ingredients
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
3/4 cup warm milk (110 to 115 degrees F)
1/2 cup butter or margarine, softened
4 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
APRICOT FILLING:
12 ounces dried apricots
3/4 cup water
3/4 cup sugar
1/4 teaspoon ground cinnamon
1/2 cup confectioners' sugar
1 teaspoon milk
1/2 teaspoon butter or margarine, softened
1/2 teaspoon vanilla extract
Directions
In a large mixing bowl, dissolve yeast in warm water. Add warm milk, egg and butter; mix. Add 2-1/2 cups flour, sugar and salt; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. For filling, combine apricots and water in a saucepan. Cover and simmer for 30 minutes. Cool 10 minutes. Pour into a blender; process at high speed until smooth. Stir in sugar and cinnamon; set aside. Punch dough down. Divide in half and roll each half into a 15-in. x 12-in. rectangle. Place on a greased baking sheet. Spread half of the filling in a 15-in. x 4-in. strip down center of dough. With a sharp knife, cut dough on each side of apricot filling into 1-in. wide strips. Fold strips alternately across filling to give braided effect. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 20 minutes or until golden brown. Cool on wire racks for 15 minutes. Combine glaze ingredients; drizzle over warm coffee cakes. Serve warm or allow to cool completely.
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
3/4 cup warm milk (110 to 115 degrees F)
1/2 cup butter or margarine, softened
4 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
APRICOT FILLING:
12 ounces dried apricots
3/4 cup water
3/4 cup sugar
1/4 teaspoon ground cinnamon
1/2 cup confectioners' sugar
1 teaspoon milk
1/2 teaspoon butter or margarine, softened
1/2 teaspoon vanilla extract
Directions
In a large mixing bowl, dissolve yeast in warm water. Add warm milk, egg and butter; mix. Add 2-1/2 cups flour, sugar and salt; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. For filling, combine apricots and water in a saucepan. Cover and simmer for 30 minutes. Cool 10 minutes. Pour into a blender; process at high speed until smooth. Stir in sugar and cinnamon; set aside. Punch dough down. Divide in half and roll each half into a 15-in. x 12-in. rectangle. Place on a greased baking sheet. Spread half of the filling in a 15-in. x 4-in. strip down center of dough. With a sharp knife, cut dough on each side of apricot filling into 1-in. wide strips. Fold strips alternately across filling to give braided effect. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 20 minutes or until golden brown. Cool on wire racks for 15 minutes. Combine glaze ingredients; drizzle over warm coffee cakes. Serve warm or allow to cool completely.
Yummy or not :Betty's Broccoli Casserole recipe.
Ingredients
1 (16 ounce) bag frozen broccoli florets
1/2 (16 ounce) bag frozen chopped broccoli
1 (8 ounce) package cream cheese, softened and cut into pieces
1 cup dry bread crumbs
1/4 cup melted butter
1 (2.25 ounce) package slivered almonds
Directions
Preheat an oven to 300 degrees F (150 degrees C). Grease an 8x8 inch baking dish.
Pour 1 or 2 tablespoons of water into a saucepan, and bring to a boil. Place the broccoli florets and chopped broccoli into the saucepan with the water, cover, and cook over medium heat until thawed, about 5 minutes. Drain off the water, and stir the cream cheese into the hot broccoli. Spread the broccoli mixture into the prepared baking dish.
Mix the bread crumbs with butter in a bowl, and spread over the broccoli in an even layer. Sprinkle the top with almonds, and bake in the preheated oven until the top is browned and the dish is bubbling, 45 minutes to 1 hour.
1 (16 ounce) bag frozen broccoli florets
1/2 (16 ounce) bag frozen chopped broccoli
1 (8 ounce) package cream cheese, softened and cut into pieces
1 cup dry bread crumbs
1/4 cup melted butter
1 (2.25 ounce) package slivered almonds
Directions
Preheat an oven to 300 degrees F (150 degrees C). Grease an 8x8 inch baking dish.
Pour 1 or 2 tablespoons of water into a saucepan, and bring to a boil. Place the broccoli florets and chopped broccoli into the saucepan with the water, cover, and cook over medium heat until thawed, about 5 minutes. Drain off the water, and stir the cream cheese into the hot broccoli. Spread the broccoli mixture into the prepared baking dish.
Mix the bread crumbs with butter in a bowl, and spread over the broccoli in an even layer. Sprinkle the top with almonds, and bake in the preheated oven until the top is browned and the dish is bubbling, 45 minutes to 1 hour.
Yummy or not :Breakfast Pies recipe.
Ingredients
3/4 pound breakfast sausage
1/8 cup minced onion
1/8 cup minced green bell pepper
1 (12 ounce) can refrigerated biscuit dough
3 eggs, beaten
3 tablespoons milk
1/2 cup shredded Colby-Monterey Jack cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
Bake in preheated oven for 18 to 20 minutes, or until filling is set.
3/4 pound breakfast sausage
1/8 cup minced onion
1/8 cup minced green bell pepper
1 (12 ounce) can refrigerated biscuit dough
3 eggs, beaten
3 tablespoons milk
1/2 cup shredded Colby-Monterey Jack cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
Bake in preheated oven for 18 to 20 minutes, or until filling is set.
Yummy or not :Barbeque Chicken and Red Onion Pizza recipe.
Ingredients
1 tablespoon sesame oil
1 skinless, boneless chicken breast half
1/4 cup barbeque sauce, divided
1/2 cup Classico� Tomato and Basil Sauce
1 (16 ounce) package pre-baked pizza crust
1 cup shredded mozzarella cheese
1/3 cup thinly sliced red onion
2 tablespoons chopped fresh cilantro
Directions
Heat the sesame oil in a skillet over medium heat. Place the chicken breast in the skillet, and top with 1 tablespoon barbeque sauce. Cook 10 minutes, turn, and top with 1 tablespoon barbeque sauce. Continue cooking 10 minutes, until juices run clear. Cool slightly, and cut into chunks.
Preheat oven to 425 degrees F (220 degrees C).
In a small bowl, mix the remaining barbeque sauce and pasta sauce. Spread evenly over the pizza crust. Sprinkle with mozzarella cheese. Arrange cooked chicken chunks and red onion slices over the top.
Bake 15 minutes in the preheated oven, or until cheese is melted and bubbly. Remove from heat, sprinkle with cilantro, and let sit 10 minutes before slicing.
1 tablespoon sesame oil
1 skinless, boneless chicken breast half
1/4 cup barbeque sauce, divided
1/2 cup Classico� Tomato and Basil Sauce
1 (16 ounce) package pre-baked pizza crust
1 cup shredded mozzarella cheese
1/3 cup thinly sliced red onion
2 tablespoons chopped fresh cilantro
Directions
Heat the sesame oil in a skillet over medium heat. Place the chicken breast in the skillet, and top with 1 tablespoon barbeque sauce. Cook 10 minutes, turn, and top with 1 tablespoon barbeque sauce. Continue cooking 10 minutes, until juices run clear. Cool slightly, and cut into chunks.
Preheat oven to 425 degrees F (220 degrees C).
In a small bowl, mix the remaining barbeque sauce and pasta sauce. Spread evenly over the pizza crust. Sprinkle with mozzarella cheese. Arrange cooked chicken chunks and red onion slices over the top.
Bake 15 minutes in the preheated oven, or until cheese is melted and bubbly. Remove from heat, sprinkle with cilantro, and let sit 10 minutes before slicing.
Yummy or not :Amaretto Mousse Cheesecake recipe.
Ingredients
2 cups graham cracker crumbs
1/2 cup butter, melted
1 (.25 ounce) package unflavored gelatin
1/2 cup water
3 (8 ounce) packages cream cheese
1 1/4 cups white sugar
1 (5 ounce) can evaporated milk
1 teaspoon lemon juice
1/3 cup amaretto liqueur
1 teaspoon vanilla extract
3/4 cup heavy whipping cream
Directions
In a small bowl, stir together the graham cracker crumbs and melted butter. Press into the bottom and sides of a 9 inch springform pan, refrigerate.
Put the water into a small saucepan, water should be cold. Sprinkle the gelatin over the water, and let stand for 1 minute. Then, stir over low heat until gelatin is dissolved, set aside. In a large bowl, beat cream cheese and sugar until fluffy. Gradually add the evaporated milk and lemon juice, container to beat until fluffy. Scrape the bottom of the bowl occasionally to make sure there are no lumps. Gradually beat in the amaretto, vanilla and the gelatin mixture until everything is well blended.
In a medium bowl, whip the heavy cream until stiff but not grainy, then fold it into the cream cheese mixture. Pour the filling into the chilled crust and refrigerate for at least 12 hours before serving. Do not remove the springform ring until serving time.
2 cups graham cracker crumbs
1/2 cup butter, melted
1 (.25 ounce) package unflavored gelatin
1/2 cup water
3 (8 ounce) packages cream cheese
1 1/4 cups white sugar
1 (5 ounce) can evaporated milk
1 teaspoon lemon juice
1/3 cup amaretto liqueur
1 teaspoon vanilla extract
3/4 cup heavy whipping cream
Directions
In a small bowl, stir together the graham cracker crumbs and melted butter. Press into the bottom and sides of a 9 inch springform pan, refrigerate.
Put the water into a small saucepan, water should be cold. Sprinkle the gelatin over the water, and let stand for 1 minute. Then, stir over low heat until gelatin is dissolved, set aside. In a large bowl, beat cream cheese and sugar until fluffy. Gradually add the evaporated milk and lemon juice, container to beat until fluffy. Scrape the bottom of the bowl occasionally to make sure there are no lumps. Gradually beat in the amaretto, vanilla and the gelatin mixture until everything is well blended.
In a medium bowl, whip the heavy cream until stiff but not grainy, then fold it into the cream cheese mixture. Pour the filling into the chilled crust and refrigerate for at least 12 hours before serving. Do not remove the springform ring until serving time.
Yummy or not :Asparagus 'Guacamole' recipe.
Ingredients
1 1/2 pounds asparagus, cut into small pieces
1 tablespoon fat-free Greek-style yogurt
1 tablespoon lime juice
1/4 cup chopped fresh cilantro
3 green onions, thinly sliced
1/2 jalapeno pepper, minced
1 tablespoon minced garlic
1 tomato, diced
1/2 teaspoon Worcestershire sauce
1 dash hot pepper sauce
salt and ground black pepper to taste
Directions
Place the asparagus into a steamer insert and set into a pot over one inch of water; bring the water to a boil. Place a cover on the pot and steam the asparagus for 5 minutes. Transfer the asparagus to the bowl of a food processor and puree until smooth.
Combine the asparagus puree with the yogurt, lime juice, cilantro, green onions, jalapeno pepper, garlic, tomato, Worcestershire sauce, and hot pepper sauce in a large bowl; gently stir to combine. Season with salt and pepper. Chill in refrigerator until completely cooled.
1 1/2 pounds asparagus, cut into small pieces
1 tablespoon fat-free Greek-style yogurt
1 tablespoon lime juice
1/4 cup chopped fresh cilantro
3 green onions, thinly sliced
1/2 jalapeno pepper, minced
1 tablespoon minced garlic
1 tomato, diced
1/2 teaspoon Worcestershire sauce
1 dash hot pepper sauce
salt and ground black pepper to taste
Directions
Place the asparagus into a steamer insert and set into a pot over one inch of water; bring the water to a boil. Place a cover on the pot and steam the asparagus for 5 minutes. Transfer the asparagus to the bowl of a food processor and puree until smooth.
Combine the asparagus puree with the yogurt, lime juice, cilantro, green onions, jalapeno pepper, garlic, tomato, Worcestershire sauce, and hot pepper sauce in a large bowl; gently stir to combine. Season with salt and pepper. Chill in refrigerator until completely cooled.
Yummy or not :Breaded Toasted Ravioli recipe.
Ingredients
1 egg white
1 teaspoon water
1 cup bread crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons freshly grated Parmesan cheese
1 (25 ounce) package cheese ravioli, thawed if frozen
cooking spray
Directions
Preheat an oven to 400 degrees F (200 degrees C). Place a wire rack on a baking sheet.
Beat together the egg white and water in a small bowl. Mix bread crumbs, oregano, basil, and Parmesan cheese in a large bowl.
Dip each ravioli in the beaten egg, and then roll in the bread crumb mixture. Spray both sides of breaded ravioli with cooking spray; place on the wire rack.
Bake breaded ravioli in preheated oven until golden brown and crispy, 15 to 25 minutes.
1 egg white
1 teaspoon water
1 cup bread crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons freshly grated Parmesan cheese
1 (25 ounce) package cheese ravioli, thawed if frozen
cooking spray
Directions
Preheat an oven to 400 degrees F (200 degrees C). Place a wire rack on a baking sheet.
Beat together the egg white and water in a small bowl. Mix bread crumbs, oregano, basil, and Parmesan cheese in a large bowl.
Dip each ravioli in the beaten egg, and then roll in the bread crumb mixture. Spray both sides of breaded ravioli with cooking spray; place on the wire rack.
Bake breaded ravioli in preheated oven until golden brown and crispy, 15 to 25 minutes.
Yummy or not :Blueberry Cream Muffins recipe.
Ingredients
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 minutes.
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 minutes.
Yummy or not :Applesauce Cookies I recipe.
Ingredients
3/4 cup shortening
1 cup packed brown sugar
1/2 cup applesauce
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1 cup raisins
1/2 cup chopped walnuts
Directions
Preheat oven to 375 degrees F ( 195 degrees C ). Grease cookie sheets.
In a large bowl, cream the shortening, sugar, and egg. Stir in the applesauce. Sift together the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Then mix in the raisins and nuts.
Drop by teaspoonfuls onto the prepared cookie sheets. Bake 10 to 12 minutes in the preheated oven. Remove to cool on wire racks.
3/4 cup shortening
1 cup packed brown sugar
1/2 cup applesauce
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1 cup raisins
1/2 cup chopped walnuts
Directions
Preheat oven to 375 degrees F ( 195 degrees C ). Grease cookie sheets.
In a large bowl, cream the shortening, sugar, and egg. Stir in the applesauce. Sift together the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Then mix in the raisins and nuts.
Drop by teaspoonfuls onto the prepared cookie sheets. Bake 10 to 12 minutes in the preheated oven. Remove to cool on wire racks.
Yummy or not :Beer Cheese Soup II recipe.
Ingredients
1 tablespoon margarine
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1 (12 fluid ounce) can or bottle light beer
1 (14.5 ounce) can chicken broth
3 tablespoons cornstarch
2 cups half-and-half
2 cups shredded sharp Cheddar cheese
Directions
Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.
Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.
Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.
1 tablespoon margarine
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1 (12 fluid ounce) can or bottle light beer
1 (14.5 ounce) can chicken broth
3 tablespoons cornstarch
2 cups half-and-half
2 cups shredded sharp Cheddar cheese
Directions
Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.
Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.
Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.
Yummy or not :Bean Quesadillas recipe.
Ingredients
1 tablespoon vegetable oil
1 onion, finely diced
2 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 green bell pepper, chopped
2 tomatoes, chopped
1/2 (10 ounce) package frozen corn
12 (12 inch) flour tortillas
1 cup shredded Cheddar cheese
1/4 cup vegetable oil
Directions
Heat 1 tablespoon oil in a skillet over medium heat, and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated through.
Spread 6 tortillas with equal amounts of the bean and vegetable mixture. Sprinkle with equal amounts of the Cheddar cheese, and top with the remaining tortillas to form quesadillas.
Heat 1/4 cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.
1 tablespoon vegetable oil
1 onion, finely diced
2 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 green bell pepper, chopped
2 tomatoes, chopped
1/2 (10 ounce) package frozen corn
12 (12 inch) flour tortillas
1 cup shredded Cheddar cheese
1/4 cup vegetable oil
Directions
Heat 1 tablespoon oil in a skillet over medium heat, and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated through.
Spread 6 tortillas with equal amounts of the bean and vegetable mixture. Sprinkle with equal amounts of the Cheddar cheese, and top with the remaining tortillas to form quesadillas.
Heat 1/4 cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.
Yummy or not :Beets and Greens recipe.
Ingredients
1 bunch beets - trimmed, leaving 1 inch of stems attached, greens washed and reserved
2 tablespoons olive oil, divided
1 small onion, halved and thinly sliced
sea salt (optional)
fresh-ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Rub the beets with 1 tablespoon of olive oil and place onto prepared baking sheet. Place in preheated oven, and bake until the beets can be easily pierced with a fork, 20 to 60 minutes depending on size. When done, allow to cool on the baking sheet until cool enough to handle, then remove and discard the skin, and cut the beets into wedges or slices.
Meanwhile, cut the beet greens in to 1/4 inch wide ribbons. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion; cook and stir until it begins to turn golden brown, about 10 minutes. Once the onions have begun to caramelize, stir in the beet greens and cook until they wilt. Add the beet slices and continue cooking until heated through. Season with sea salt and pepper before serving.
1 bunch beets - trimmed, leaving 1 inch of stems attached, greens washed and reserved
2 tablespoons olive oil, divided
1 small onion, halved and thinly sliced
sea salt (optional)
fresh-ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Rub the beets with 1 tablespoon of olive oil and place onto prepared baking sheet. Place in preheated oven, and bake until the beets can be easily pierced with a fork, 20 to 60 minutes depending on size. When done, allow to cool on the baking sheet until cool enough to handle, then remove and discard the skin, and cut the beets into wedges or slices.
Meanwhile, cut the beet greens in to 1/4 inch wide ribbons. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion; cook and stir until it begins to turn golden brown, about 10 minutes. Once the onions have begun to caramelize, stir in the beet greens and cook until they wilt. Add the beet slices and continue cooking until heated through. Season with sea salt and pepper before serving.
Yummy or not :Brazilian Chicken with Coconut Milk recipe.
Ingredients
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
4 skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
1 tablespoon minced fresh ginger
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
3 tomatoes, seeded and chopped
1 (14 ounce) can light coconut milk
1 bunch chopped fresh parsley
Directions
In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
4 skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
1 tablespoon minced fresh ginger
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
3 tomatoes, seeded and chopped
1 (14 ounce) can light coconut milk
1 bunch chopped fresh parsley
Directions
In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.
Yummy or not :Avocado Feta Salsa recipe.
Ingredients
2 plum tomatoes, chopped
1 ripe avocado - peeled, pitted and chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
1 tablespoon snipped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1 tablespoon red or white wine vinegar
4 ounces crumbled feta cheese
Directions
In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.
2 plum tomatoes, chopped
1 ripe avocado - peeled, pitted and chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
1 tablespoon snipped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1 tablespoon red or white wine vinegar
4 ounces crumbled feta cheese
Directions
In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.
Yummy or not :Bacon Cheddar Chive Muffins recipe.
Ingredients
6 thick slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup cream of mushroom soup
1/2 cup vegetable oil
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.
In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.
Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
6 thick slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup cream of mushroom soup
1/2 cup vegetable oil
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.
In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.
Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Yummy or not :Artichokes in a Garlic and Olive Oil Sauce recipe.
Ingredients
4 ounces small uncooked seashell pasta
2 1/2 tablespoons extra virgin olive oil
3 tablespoons butter
2 cloves garlic
1 sprig fresh basil, chopped
1 (8 ounce) can artichoke hearts, drained and quartered
Directions
Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.
4 ounces small uncooked seashell pasta
2 1/2 tablespoons extra virgin olive oil
3 tablespoons butter
2 cloves garlic
1 sprig fresh basil, chopped
1 (8 ounce) can artichoke hearts, drained and quartered
Directions
Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.
Yummy or not :Best Ever Layered Mexican Dip recipe.
Ingredients
1 (9 ounce) can bean dip
1 (6 ounce) container guacamole
12 ounces sour cream
1 (1 ounce) package taco seasoning mix
1 (8 ounce) package shredded Cheddar cheese
1 jalapeno pepper, seeded and diced
1 tomato, chopped
Directions
In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.
In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes.
1 (9 ounce) can bean dip
1 (6 ounce) container guacamole
12 ounces sour cream
1 (1 ounce) package taco seasoning mix
1 (8 ounce) package shredded Cheddar cheese
1 jalapeno pepper, seeded and diced
1 tomato, chopped
Directions
In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.
In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes.
Yummy or not :Butter Icing for Cookies recipe.
Ingredients
2 cups confectioners' sugar
2 1/2 tablespoons cream
4 tablespoons butter
1 teaspoon vanilla extract
Directions
In a saucepan, over medium heat, heat cream and butter until butter is melted. Stir in the vanilla and confectioners' sugar. Remove from heat, and beat with an electric mixer until thick and smooth.
2 cups confectioners' sugar
2 1/2 tablespoons cream
4 tablespoons butter
1 teaspoon vanilla extract
Directions
In a saucepan, over medium heat, heat cream and butter until butter is melted. Stir in the vanilla and confectioners' sugar. Remove from heat, and beat with an electric mixer until thick and smooth.
Yummy or not :Broccoli With Lemon Almond Butter recipe.
Ingredients
1 head fresh broccoli, cut into florets
1/4 cup butter, melted
2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 cup blanched slivered almonds
Directions
Steam or boil broccoli until tender, approximately 4 to 8 minutes. Drain.
In a small saucepan, melt butter over medium low heat. Remove from heat. Stir in lemon juice. lemon zest, and almonds. Pour over hot broccoli, and serve.
1 head fresh broccoli, cut into florets
1/4 cup butter, melted
2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 cup blanched slivered almonds
Directions
Steam or boil broccoli until tender, approximately 4 to 8 minutes. Drain.
In a small saucepan, melt butter over medium low heat. Remove from heat. Stir in lemon juice. lemon zest, and almonds. Pour over hot broccoli, and serve.
Yummy or not :Bran Muffins with Coffee recipe.
Ingredients
3/4 cup white sugar
1/3 cup butter, melted
1 cup brewed coffee
2 tablespoons buttermilk
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking soda
3 cups whole bran cereal
Directions
In a large bowl, mix together the eggs, white sugar and butter until smooth. Stir in the buttermilk and coffee. The mixture will look curdled. Combine the flour and baking soda; stir into the coffee mixture. Blend in bran cereal. Cover and refrigerate for at least 20 minutes or up to a week.
Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners. Fill each cup with 1/4 cup batter.
Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in pan before removing.
3/4 cup white sugar
1/3 cup butter, melted
1 cup brewed coffee
2 tablespoons buttermilk
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking soda
3 cups whole bran cereal
Directions
In a large bowl, mix together the eggs, white sugar and butter until smooth. Stir in the buttermilk and coffee. The mixture will look curdled. Combine the flour and baking soda; stir into the coffee mixture. Blend in bran cereal. Cover and refrigerate for at least 20 minutes or up to a week.
Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners. Fill each cup with 1/4 cup batter.
Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in pan before removing.
Yummy or not :Afghan Tomato Soup (Aush Goshti) recipe.
Ingredients
1 tablespoon butter
1 onion, chopped
3 cloves garlic, minced
1/2 pound ground beef
1 (6 ounce) can tomato paste
1 (32 ounce) can tomato juice
5 cups water
1 (15 ounce) can garbanzo beans, drained and coarsely chopped
1 (16 ounce) package uncooked fettuccine
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dry mustard
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh cilantro, or to taste
1 teaspoon chili paste, or to taste
2 teaspoons fresh lemon juice, or to taste
Directions
Melt butter in a large pot over medium heat. Cook onions in butter until they begin to soften, about 10 minutes; stir in garlic and cook for one minute. Add ground beef and cook until beef loses its pink color, 10 to 15 minutes, stirring occasionally to break up lumps. Stir in the tomato paste, tomato juice, water, and garbanzo beans. Season with salt, pepper, dry mustard, dill, cilantro, chili paste, and lemon juice. Bring to a boil, then reduce heat to low. Simmer uncovered 30 minutes.
Increase heat and bring mixture to a low boil; add fettuccine, reduce heat to medium-low and cook until fettuccine is tender, about 10 minutes. Adjust seasonings adding more chile paste, salt, or lemon juice as desired. If soup seems too thick, thin with a little water.
1 tablespoon butter
1 onion, chopped
3 cloves garlic, minced
1/2 pound ground beef
1 (6 ounce) can tomato paste
1 (32 ounce) can tomato juice
5 cups water
1 (15 ounce) can garbanzo beans, drained and coarsely chopped
1 (16 ounce) package uncooked fettuccine
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dry mustard
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh cilantro, or to taste
1 teaspoon chili paste, or to taste
2 teaspoons fresh lemon juice, or to taste
Directions
Melt butter in a large pot over medium heat. Cook onions in butter until they begin to soften, about 10 minutes; stir in garlic and cook for one minute. Add ground beef and cook until beef loses its pink color, 10 to 15 minutes, stirring occasionally to break up lumps. Stir in the tomato paste, tomato juice, water, and garbanzo beans. Season with salt, pepper, dry mustard, dill, cilantro, chili paste, and lemon juice. Bring to a boil, then reduce heat to low. Simmer uncovered 30 minutes.
Increase heat and bring mixture to a low boil; add fettuccine, reduce heat to medium-low and cook until fettuccine is tender, about 10 minutes. Adjust seasonings adding more chile paste, salt, or lemon juice as desired. If soup seems too thick, thin with a little water.
Yummy or not :Baked Apples on the Grill recipe.
Ingredients
4 medium tart apples, cored
1/3 cup raisins
1/3 cup flaked coconut
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
Directions
Place each apple on a piece of heavy-duty foil (about 12 in. square). Combine the remaining ingredients; spoon into center of apples. Fold foil over the apples and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until apples are tender. Open foil carefully to allow steam to escape.
4 medium tart apples, cored
1/3 cup raisins
1/3 cup flaked coconut
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
Directions
Place each apple on a piece of heavy-duty foil (about 12 in. square). Combine the remaining ingredients; spoon into center of apples. Fold foil over the apples and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until apples are tender. Open foil carefully to allow steam to escape.
Yummy or not :Broccoli Coleslaw recipe.
Ingredients
1 cup olive oil
1/3 cup distilled white vinegar
1/2 cup white sugar
1 (3 ounce) package chicken flavored ramen noodles, crushed, seasoning packet reserved
1 large head fresh broccoli, diced
2 carrots, grated
2 bunches green onions, chopped
1 cup sunflower seeds
Directions
In a small bowl combine oil, vinegar, sugar and the seasoning packet from the ramen noodles. Mix well and refrigerate at least one hour before serving, or overnight.
In a large bowl combine broccoli, carrots, green onions and sunflower seeds. Crush ramen noodles and stir in. Pour dressing over salad about 10 minutes before serving.
1 cup olive oil
1/3 cup distilled white vinegar
1/2 cup white sugar
1 (3 ounce) package chicken flavored ramen noodles, crushed, seasoning packet reserved
1 large head fresh broccoli, diced
2 carrots, grated
2 bunches green onions, chopped
1 cup sunflower seeds
Directions
In a small bowl combine oil, vinegar, sugar and the seasoning packet from the ramen noodles. Mix well and refrigerate at least one hour before serving, or overnight.
In a large bowl combine broccoli, carrots, green onions and sunflower seeds. Crush ramen noodles and stir in. Pour dressing over salad about 10 minutes before serving.
Yummy or not :Banana Honey Yogurt Ice recipe.
Ingredients
4 bananas, sliced
1 1/4 cups Greek yogurt
1 tablespoon lemon juice
2 tablespoons honey
1/2 teaspoon ground cinnamon
Directions
Place bananas, yogurt, lemon juice, honey, and cinnamon into a blender. Puree until smooth, then pour into a freezer-safe container. Freeze until nearly solid, then scrape back into blender, and puree again until smooth. Return to freezer, and freeze until solid.
4 bananas, sliced
1 1/4 cups Greek yogurt
1 tablespoon lemon juice
2 tablespoons honey
1/2 teaspoon ground cinnamon
Directions
Place bananas, yogurt, lemon juice, honey, and cinnamon into a blender. Puree until smooth, then pour into a freezer-safe container. Freeze until nearly solid, then scrape back into blender, and puree again until smooth. Return to freezer, and freeze until solid.
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