Ingredients
1 pastry for a 9 inch double crust pie
1 cup white sugar
4 teaspoons tapioca
1/2 teaspoon ground cinnamon
2 cups fresh blackberries
2 cups apples - peeled, cored and sliced
2 tablespoons butter, cut into small pieces
Directions
Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.
In a large bowl, mix together the sugar, tapioca, and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Let stand for 20 minutes.
Spoon filling into pastry lined pan. Dot with butter. Moisten the edge of the pastry with water. Cover with top crust; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning.
Bake in preheated oven for 25 minutes. Remove foil, and continue baking for 20 to 25 minutes, or until crust is golden brown. Cool on wire rack.
9/26/2011
Yummy or not :African Sweet Potato and Peanut Soup recipe.
Ingredients
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1 pinch ground cloves
3 medium tomatoes, chopped
1 1/2 pounds sweet potatoes, peeled and chopped
1 carrot, peeled and chopped
4 1/2 cups water
1 teaspoon salt
1/4 cup chopped, unsalted dry-roasted peanuts
1 pinch cayenne pepper
2 tablespoons creamy peanut butter
1 bunch chopped fresh cilantro
Directions
Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1 pinch ground cloves
3 medium tomatoes, chopped
1 1/2 pounds sweet potatoes, peeled and chopped
1 carrot, peeled and chopped
4 1/2 cups water
1 teaspoon salt
1/4 cup chopped, unsalted dry-roasted peanuts
1 pinch cayenne pepper
2 tablespoons creamy peanut butter
1 bunch chopped fresh cilantro
Directions
Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.
Yummy or not :Black Forest Cake II recipe.
Ingredients
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 1/2 cups buttermilk
1/2 cup kirschwasser
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirschwasser
1 (1 ounce) square semisweet chocolate
Directions
Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 1/2 cups buttermilk
1/2 cup kirschwasser
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirschwasser
1 (1 ounce) square semisweet chocolate
Directions
Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.
Yummy or not :Better Slow Cooker Robust Chicken recipe.
Ingredients
1 1/2 pounds skinless, boneless chicken breast halves - cut into 1 inch strips
2 tablespoons bacon bits
1/4 cup chopped green olives
1 (14.5 ounce) can diced tomatoes, drained
1 (4.5 ounce) can sliced mushrooms, drained
1 (1.25 ounce) envelope dry chicken gravy mix
1/2 cup red wine
3 tablespoons Dijon mustard
1/4 cup balsamic vinegar
Directions
In a slow cooker, combine the chicken, bacon bits, olives, tomatoes, mushrooms, gravy mix, wine, mustard, and vinegar. Mix together.
Cover slow cooker, and cook on Low setting for 6 to 8 hours.
1 1/2 pounds skinless, boneless chicken breast halves - cut into 1 inch strips
2 tablespoons bacon bits
1/4 cup chopped green olives
1 (14.5 ounce) can diced tomatoes, drained
1 (4.5 ounce) can sliced mushrooms, drained
1 (1.25 ounce) envelope dry chicken gravy mix
1/2 cup red wine
3 tablespoons Dijon mustard
1/4 cup balsamic vinegar
Directions
In a slow cooker, combine the chicken, bacon bits, olives, tomatoes, mushrooms, gravy mix, wine, mustard, and vinegar. Mix together.
Cover slow cooker, and cook on Low setting for 6 to 8 hours.
Yummy or not :Berdean's Cube Steak recipe.
Ingredients
4 (4 ounce) cube steaks
salt and pepper to taste
1/4 cup all-purpose flour
1/3 cup vegetable oil
1 teaspoon beef bouillon granules
Directions
Season the cube steaks on both sides with salt and pepper. Pour the flour onto a shallow plate and press the steaks into the flour; shake off the excess flour. Heat the oil in a large skillet with lid over medium-high heat. Place the steaks into the hot oil, and cook until golden brown on both sides, about 3 minutes per side.
Pour water into the skillet to almost cover the steaks. Stir the beef bouillon and salt to taste into the water. Bring to a boil; reduce heat to medium-low, cover, and simmer until very tender, about 2 hours.
4 (4 ounce) cube steaks
salt and pepper to taste
1/4 cup all-purpose flour
1/3 cup vegetable oil
1 teaspoon beef bouillon granules
Directions
Season the cube steaks on both sides with salt and pepper. Pour the flour onto a shallow plate and press the steaks into the flour; shake off the excess flour. Heat the oil in a large skillet with lid over medium-high heat. Place the steaks into the hot oil, and cook until golden brown on both sides, about 3 minutes per side.
Pour water into the skillet to almost cover the steaks. Stir the beef bouillon and salt to taste into the water. Bring to a boil; reduce heat to medium-low, cover, and simmer until very tender, about 2 hours.
Yummy or not :Beefy Oven Packets recipe.
Ingredients
1 pound ground beef
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can green beans
2 (4 ounce) jars mushrooms, drained
1 (16 ounce) jar processed cheese sauce
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut squares out of aluminum foil. Form beef into small, round flat hamburgers and place one (seasoned to taste) on each square. To each burger add a bit of corn, beans, mushrooms and a spoonfull of cheese sauce. Fold foil over so that there is no leaking during baking.
Bake in the preheated oven for 1 hour.
1 pound ground beef
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can green beans
2 (4 ounce) jars mushrooms, drained
1 (16 ounce) jar processed cheese sauce
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cut squares out of aluminum foil. Form beef into small, round flat hamburgers and place one (seasoned to taste) on each square. To each burger add a bit of corn, beans, mushrooms and a spoonfull of cheese sauce. Fold foil over so that there is no leaking during baking.
Bake in the preheated oven for 1 hour.
Yummy or not :Asian Tuna Patties recipe.
Ingredients
2 (6 ounce) cans tuna, drained and flaked
1 egg, beaten
3/4 cup dry bread crumbs
3 green onions, minced
1 clove garlic, peeled and minced
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
1 tablespoon ketchup
1 teaspoon sesame oil
1 teaspoon black pepper
1/2 cup cornmeal
2 tablespoons vegetable oil
Directions
In a large bowl, mix tuna, egg, bread crumbs, green onions, and garlic. Blend soy sauce, teriyaki sauce, ketchup, sesame oil, and pepper into the mixture. Form the mixture into about 6 patties approximately 1 inch thick. Lightly sprinkle each patty on all sides with cornmeal.
Heat oil in a medium skillet over medium heat. Fry each patty about 5 minutes on each side, until golden brown.
2 (6 ounce) cans tuna, drained and flaked
1 egg, beaten
3/4 cup dry bread crumbs
3 green onions, minced
1 clove garlic, peeled and minced
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
1 tablespoon ketchup
1 teaspoon sesame oil
1 teaspoon black pepper
1/2 cup cornmeal
2 tablespoons vegetable oil
Directions
In a large bowl, mix tuna, egg, bread crumbs, green onions, and garlic. Blend soy sauce, teriyaki sauce, ketchup, sesame oil, and pepper into the mixture. Form the mixture into about 6 patties approximately 1 inch thick. Lightly sprinkle each patty on all sides with cornmeal.
Heat oil in a medium skillet over medium heat. Fry each patty about 5 minutes on each side, until golden brown.
Yummy or not :Apple-Stuffed Squash recipe.
Ingredients
1 medium acorn squash, halved and seeded
1/4 teaspoon salt
1 medium tart apple, thinly sliced
1 tablespoon raisins
2 tablespoons butter or margarine
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions
Sprinkle squash with salt. In a skillet, saute apple slices and raisins in butter until apples are tender. Add sugar, cinnamon and nutmeg. Spoon into squash halves; place in a baking dish. Bake, uncovered, at 350 degrees F for 45-55 minutes or until squash is tender.
1 medium acorn squash, halved and seeded
1/4 teaspoon salt
1 medium tart apple, thinly sliced
1 tablespoon raisins
2 tablespoons butter or margarine
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions
Sprinkle squash with salt. In a skillet, saute apple slices and raisins in butter until apples are tender. Add sugar, cinnamon and nutmeg. Spoon into squash halves; place in a baking dish. Bake, uncovered, at 350 degrees F for 45-55 minutes or until squash is tender.
Yummy or not :African Turkey Stew recipe.
Ingredients
3 smoked turkey legs, cut into 1-inch thick pieces
4 chicken bouillon cubes
4 red bell peppers - cored, seeded, and cut into chunks
6 tomatoes, cut into chunks
1 onion, cut into chunks
4 habanero peppers, seeded and chopped (wear gloves)
1 tablespoon minced garlic
2 tablespoons tomato paste
1 cup vegetable oil
salt to taste
Directions
Place the turkey legs into a large saucepan, pour in enough water to barely cover, and add the bouillon cubes. Bring to a boil over medium heat, and cook until the water has nearly evaporated, about 30 minutes. Place the red bell peppers, tomatoes, onion, habanero peppers, garlic, and tomato paste into a blender, and blend until the vegetables are pureed. Be careful because the habanero peppers are very hot -- don't touch your eyes after handling peppers.
Heat the vegetable oil in a Dutch oven over medium heat, and pour the blended mixture into the oil. Reduce heat and simmer until the oil separates and the sauce begins to fry, about 30 minutes; stir the turkey into the sauce, and simmer for 15 to 20 minutes to blend the flavors. Season to taste with salt.
3 smoked turkey legs, cut into 1-inch thick pieces
4 chicken bouillon cubes
4 red bell peppers - cored, seeded, and cut into chunks
6 tomatoes, cut into chunks
1 onion, cut into chunks
4 habanero peppers, seeded and chopped (wear gloves)
1 tablespoon minced garlic
2 tablespoons tomato paste
1 cup vegetable oil
salt to taste
Directions
Place the turkey legs into a large saucepan, pour in enough water to barely cover, and add the bouillon cubes. Bring to a boil over medium heat, and cook until the water has nearly evaporated, about 30 minutes. Place the red bell peppers, tomatoes, onion, habanero peppers, garlic, and tomato paste into a blender, and blend until the vegetables are pureed. Be careful because the habanero peppers are very hot -- don't touch your eyes after handling peppers.
Heat the vegetable oil in a Dutch oven over medium heat, and pour the blended mixture into the oil. Reduce heat and simmer until the oil separates and the sauce begins to fry, about 30 minutes; stir the turkey into the sauce, and simmer for 15 to 20 minutes to blend the flavors. Season to taste with salt.
Yummy or not :Basic Bean Soup recipe.
Ingredients
1 pound dry great Northern beans
8 cups water
12 baby carrots
1 cup chopped onion
1/2 pound chopped ham
1/4 cup ketchup
salt and pepper to taste
Directions
In a large bowl, combine the beans with the water, cover and let soak overnight.
In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste.
1 pound dry great Northern beans
8 cups water
12 baby carrots
1 cup chopped onion
1/2 pound chopped ham
1/4 cup ketchup
salt and pepper to taste
Directions
In a large bowl, combine the beans with the water, cover and let soak overnight.
In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste.
Yummy or not :Asparagus Crab Omelets recipe.
Ingredients
1 (1.25 ounce) envelope hollandaise sauce
2 tablespoons milk
salt, pepper and garlic powder to taste
1 1/2 teaspoons vegetable oil
2 cups shredded Cheddar cheese, divided
2 cups cut fresh asparagus, cooked, divided
2 cups flaked imitation crabmeat, coarsely chopped, divided
minced chives
Directions
Prepare hollandaise sauce according to package directions; set aside and keep warm.
In a bowl, beat eggs, milk, salt, pepper and garlic powder. Heat oil in a 10-in. skillet over medium-low; add half of the egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with 1/2 cup cheese, 1 cup asparagus, 1 cup crab and another 1/2 cup cheese. Fold omelet in half. Cover for 1-2 minutes or until the cheese is melted. Repeat for second omelet. Serve with hollandaise sauce. Garnish with chives.
1 (1.25 ounce) envelope hollandaise sauce
2 tablespoons milk
salt, pepper and garlic powder to taste
1 1/2 teaspoons vegetable oil
2 cups shredded Cheddar cheese, divided
2 cups cut fresh asparagus, cooked, divided
2 cups flaked imitation crabmeat, coarsely chopped, divided
minced chives
Directions
Prepare hollandaise sauce according to package directions; set aside and keep warm.
In a bowl, beat eggs, milk, salt, pepper and garlic powder. Heat oil in a 10-in. skillet over medium-low; add half of the egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with 1/2 cup cheese, 1 cup asparagus, 1 cup crab and another 1/2 cup cheese. Fold omelet in half. Cover for 1-2 minutes or until the cheese is melted. Repeat for second omelet. Serve with hollandaise sauce. Garnish with chives.
Yummy or not :Anita's Cozy Apple Fig Compote recipe.
Ingredients
2 Red Delicious apples - peeled, cored and diced
14 ounces dried figs
1 (2 inch) stick cinnamon
1 tablespoon lemon juice
1 1/2 cups apple cider
Directions
Place the apples, figs, and cinnamon stick into a large saucepan. Pour in the lemon juice and apple cider. Bring to a simmer over medium heat, and cook 20 to 25 minutes, stirring occasionally. Cover the compote as it cooks if you prefer the compote thinner. Serve warm or cold.
2 Red Delicious apples - peeled, cored and diced
14 ounces dried figs
1 (2 inch) stick cinnamon
1 tablespoon lemon juice
1 1/2 cups apple cider
Directions
Place the apples, figs, and cinnamon stick into a large saucepan. Pour in the lemon juice and apple cider. Bring to a simmer over medium heat, and cook 20 to 25 minutes, stirring occasionally. Cover the compote as it cooks if you prefer the compote thinner. Serve warm or cold.
Yummy or not :Brunch Cream Cheese Muffins recipe.
Ingredients
1/2 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1/2 teaspoon lemon zest
1/8 teaspoon vanilla extract
3/4 cup milk
1/2 cup vegetable oil
2 cups all-purpose flour
1/3 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Oil bottoms only of medium muffin tins.
Mix together cream cheese, 1/4 cup white sugar, lemon peel, vanilla, and 1 egg with an electric mixer. Set filling aside.
In a large bowl, mix together flour, 1/3 cup white sugar, baking powder, and salt until well blended. Beat remaining egg, and stir in milk and oil; pour into flour mixture, and stir until moistened. Fill muffin cups about 1/2 full. Spoon 1 teaspoon filling onto batter. Top with batter to 3/4 full.
Bake 30 to 35 minutes. Don't brown these; muffins should be light in color. Roll while still hot in sifted confectioners' sugar.
1/2 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1/2 teaspoon lemon zest
1/8 teaspoon vanilla extract
3/4 cup milk
1/2 cup vegetable oil
2 cups all-purpose flour
1/3 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Oil bottoms only of medium muffin tins.
Mix together cream cheese, 1/4 cup white sugar, lemon peel, vanilla, and 1 egg with an electric mixer. Set filling aside.
In a large bowl, mix together flour, 1/3 cup white sugar, baking powder, and salt until well blended. Beat remaining egg, and stir in milk and oil; pour into flour mixture, and stir until moistened. Fill muffin cups about 1/2 full. Spoon 1 teaspoon filling onto batter. Top with batter to 3/4 full.
Bake 30 to 35 minutes. Don't brown these; muffins should be light in color. Roll while still hot in sifted confectioners' sugar.
Yummy or not :Baked French Toast recipe.
Ingredients
1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
2 cups milk
1 1/2 cups half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup
Directions
Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
Bake in preheated oven, uncovered, for 40 minutes.
1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
2 cups milk
1 1/2 cups half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup
Directions
Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
Bake in preheated oven, uncovered, for 40 minutes.
Yummy or not :Black Beans and Rice recipe.
Ingredients
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 garlic clove, minced
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 tablespoon tomato sauce
1 (15 ounce) can black beans, rinsed and drained
1 cup cooked long-grain rice
1 tablespoon red wine vinegar
1/4 cup shredded Cheddar cheese
Directions
In a nonstick skillet that has been coated with nonstick cooking spray, saute the onion, green and red peppers, garlic, basil and pepper until tender. Stir in tomato sauce. Add beans, rice and vinegar; heat through. Transfer to a serving dish; sprinkle with cheese.
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 garlic clove, minced
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 tablespoon tomato sauce
1 (15 ounce) can black beans, rinsed and drained
1 cup cooked long-grain rice
1 tablespoon red wine vinegar
1/4 cup shredded Cheddar cheese
Directions
In a nonstick skillet that has been coated with nonstick cooking spray, saute the onion, green and red peppers, garlic, basil and pepper until tender. Stir in tomato sauce. Add beans, rice and vinegar; heat through. Transfer to a serving dish; sprinkle with cheese.
Yummy or not :Apricot Bonbons recipe.
Ingredients
1/2 cup butter (no substitutes), cubed
1 cup sugar
1 egg, beaten
7 ounces dried apricots, finely chopped
1 teaspoon vanilla extract
2 cups crisp rice cereal
1 cup finely chopped pecans
confectioners' sugar
Directions
In a heavy saucepan, combine butter, sugar, egg, apricots, vanilla and salt. Bring to a boil over medium heat, stirring constantly. Cook and stir for 8 minutes or until thickened. Remove from the heat; stir in cereal and pecans. Let stand until cool enough to handle.
Shape into 1-in. balls; roll in confectioners' sugar. Place on baking sheets; let stand until completely cool. Reroll in sugar if desired. Refrigerate in an airtight containers.
1/2 cup butter (no substitutes), cubed
1 cup sugar
1 egg, beaten
7 ounces dried apricots, finely chopped
1 teaspoon vanilla extract
2 cups crisp rice cereal
1 cup finely chopped pecans
confectioners' sugar
Directions
In a heavy saucepan, combine butter, sugar, egg, apricots, vanilla and salt. Bring to a boil over medium heat, stirring constantly. Cook and stir for 8 minutes or until thickened. Remove from the heat; stir in cereal and pecans. Let stand until cool enough to handle.
Shape into 1-in. balls; roll in confectioners' sugar. Place on baking sheets; let stand until completely cool. Reroll in sugar if desired. Refrigerate in an airtight containers.
Yummy or not :Break-Apart Cookie Bites recipe.
Ingredients
1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 cup miniature semisweet chocolate chips
1 cup finely chopped walnuts, divided
Directions
In a mixing bowl, cream butter, shortening and sugar. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture. Stir in chocolate chips and 3/4 cup walnuts. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with remaining nuts; press down gently. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool completely. Break into pieces.
1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 cup miniature semisweet chocolate chips
1 cup finely chopped walnuts, divided
Directions
In a mixing bowl, cream butter, shortening and sugar. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture. Stir in chocolate chips and 3/4 cup walnuts. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with remaining nuts; press down gently. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool completely. Break into pieces.
Yummy or not :A Different Carrot Raisin Salad recipe.
Ingredients
3 large carrots, shredded
1 cup raisins
1 cup walnuts
1/4 cup finely chopped celery
2 tablespoons shredded coconut
1/2 cup mayonnaise
2 tablespoons sour cream
1 tablespoon cider vinegar
1/2 teaspoon white sugar
1/4 teaspoon salt
Directions
In a medium bowl, combine shredded carrots, raisins, walnuts, celery, and coconut. Whisk together mayonnaise, sour cream, vinegar, sugar, and salt. Stir dressing into carrot mixture. Chill a few hours before serving.
3 large carrots, shredded
1 cup raisins
1 cup walnuts
1/4 cup finely chopped celery
2 tablespoons shredded coconut
1/2 cup mayonnaise
2 tablespoons sour cream
1 tablespoon cider vinegar
1/2 teaspoon white sugar
1/4 teaspoon salt
Directions
In a medium bowl, combine shredded carrots, raisins, walnuts, celery, and coconut. Whisk together mayonnaise, sour cream, vinegar, sugar, and salt. Stir dressing into carrot mixture. Chill a few hours before serving.
Yummy or not :Baked Ziti IV recipe.
Ingredients
1 pound dry ziti pasta
1 1/2 tablespoons olive oil
1 onion, sliced
1 teaspoon minced fresh rosemary
4 cloves garlic, chopped
1/2 pound ground beef
1/2 pound ground pork sausage
1 1/2 (26 ounce) jars spaghetti sauce
salt to taste
1 (6 ounce) package provolone cheese, sliced
3/4 cup sour cream
3/4 cup cottage cheese
1 (6 ounce) package mozzarella cheese, shredded
2 tablespoons freshly 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.
Meanwhile, heat olive oil in large, heavy skillet over medium heat. Cook onion in oil until tender. Stir in rosemary and garlic. Transfer to a small bowl.
Place ground beef and sausage in the skillet. Cook over medium-high heat until evenly brown. Stir in the onion mixture and the spaghetti sauce. Season with salt. Reduce heat to low, and simmer for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In the prepared dish, layer 1/2 of the cooked pasta, provolone cheese, sour cream, cottage cheese, and a little less than 1/2 of the meat mixture. Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture, and Parmesan cheese.
Bake in the preheated oven for 20 to 30 minutes, or until heated through and cheeses are melted.
1 pound dry ziti pasta
1 1/2 tablespoons olive oil
1 onion, sliced
1 teaspoon minced fresh rosemary
4 cloves garlic, chopped
1/2 pound ground beef
1/2 pound ground pork sausage
1 1/2 (26 ounce) jars spaghetti sauce
salt to taste
1 (6 ounce) package provolone cheese, sliced
3/4 cup sour cream
3/4 cup cottage cheese
1 (6 ounce) package mozzarella cheese, shredded
2 tablespoons freshly 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.
Meanwhile, heat olive oil in large, heavy skillet over medium heat. Cook onion in oil until tender. Stir in rosemary and garlic. Transfer to a small bowl.
Place ground beef and sausage in the skillet. Cook over medium-high heat until evenly brown. Stir in the onion mixture and the spaghetti sauce. Season with salt. Reduce heat to low, and simmer for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In the prepared dish, layer 1/2 of the cooked pasta, provolone cheese, sour cream, cottage cheese, and a little less than 1/2 of the meat mixture. Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture, and Parmesan cheese.
Bake in the preheated oven for 20 to 30 minutes, or until heated through and cheeses are melted.
Yummy or not :Almond Sour Cream Dip recipe.
Ingredients
1 cup sour cream
1/4 cup white sugar
1 pinch salt
1/2 cup slivered almonds
1/2 cup heavy cream, whipped
Directions
In a medium bowl, mix the sour cream, sugar and salt. Fold in the almonds and whipped cream. Chill in the refrigerator 1 hour or longer before serving.
1 cup sour cream
1/4 cup white sugar
1 pinch salt
1/2 cup slivered almonds
1/2 cup heavy cream, whipped
Directions
In a medium bowl, mix the sour cream, sugar and salt. Fold in the almonds and whipped cream. Chill in the refrigerator 1 hour or longer before serving.
Yummy or not :Bing Cherry Gelatin Mold recipe.
Ingredients
1 (16.5 ounce) can pitted Bing cherries, drained, juice reserved
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (6 ounce) package black cherry flavored gelatin mix
1 (15.25 ounce) can crushed pineapple, drained
1 cup chopped pecans
Directions
In a saucepan, combine the reserved cherry juice with the cola. Bring to a boil, and stir in the gelatin until dissolved. Remove from the heat, and mix in the drained cherries, drained pineapple, and chopped pecans. Pour mixture into a mold sprayed with non-stick cooking spray, and refrigerate for at least 24 hours before serving.
1 (16.5 ounce) can pitted Bing cherries, drained, juice reserved
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (6 ounce) package black cherry flavored gelatin mix
1 (15.25 ounce) can crushed pineapple, drained
1 cup chopped pecans
Directions
In a saucepan, combine the reserved cherry juice with the cola. Bring to a boil, and stir in the gelatin until dissolved. Remove from the heat, and mix in the drained cherries, drained pineapple, and chopped pecans. Pour mixture into a mold sprayed with non-stick cooking spray, and refrigerate for at least 24 hours before serving.
Yummy or not :Best BBQ Shrimp Ever recipe.
Ingredients
1 cup canola oil
3/4 teaspoon hot pepper sauce (such as Tabasco�)
2 cloves garlic, crushed
1/4 cup tomato-based chili sauce
1 lemon, juiced
1 teaspoon dried oregano
2 pounds peeled and deveined medium shrimp
16 skewers
Directions
Whisk together the canola oil, hot pepper sauce, garlic, chili sauce, lemon juice, and oregano in a large glass or ceramic bowl. Add the shrimp and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 1 hour.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade. Thread about 4 shrimp onto each skewer.
Cook on the preheated grill until pink on the outside and no longer translucent in the center, about 3 minutes per side.
1 cup canola oil
3/4 teaspoon hot pepper sauce (such as Tabasco�)
2 cloves garlic, crushed
1/4 cup tomato-based chili sauce
1 lemon, juiced
1 teaspoon dried oregano
2 pounds peeled and deveined medium shrimp
16 skewers
Directions
Whisk together the canola oil, hot pepper sauce, garlic, chili sauce, lemon juice, and oregano in a large glass or ceramic bowl. Add the shrimp and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 1 hour.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade. Thread about 4 shrimp onto each skewer.
Cook on the preheated grill until pink on the outside and no longer translucent in the center, about 3 minutes per side.
Yummy or not :Beef and Bow Ties Pasta recipe.
Ingredients
1 1/2 cups bow-tie pasta (farfalle)
1 pound ground beef
3 cloves garlic, minced
2 cups chopped fresh tomatoes
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh basil
3 tablespoons grated Parmesan cheese
Directions
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow-tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
In a large skillet over medium heat, cook the ground beef until browned and crumbly, about 10 minutes; drain off excess fat. Stir in garlic and cook for 5 minutes, stirring frequently. Stir in tomatoes, salt, and pepper. Cook, stirring occasionally, until tomatoes are soft, about 5 minutes.
Place the bow-tie pasta into a large serving dish, and pour the ground beef mixture over the pasta. Sprinkle on the chopped basil. Toss lightly to combine, and sprinkle with Parmesan cheese before serving.
1 1/2 cups bow-tie pasta (farfalle)
1 pound ground beef
3 cloves garlic, minced
2 cups chopped fresh tomatoes
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh basil
3 tablespoons grated Parmesan cheese
Directions
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow-tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
In a large skillet over medium heat, cook the ground beef until browned and crumbly, about 10 minutes; drain off excess fat. Stir in garlic and cook for 5 minutes, stirring frequently. Stir in tomatoes, salt, and pepper. Cook, stirring occasionally, until tomatoes are soft, about 5 minutes.
Place the bow-tie pasta into a large serving dish, and pour the ground beef mixture over the pasta. Sprinkle on the chopped basil. Toss lightly to combine, and sprinkle with Parmesan cheese before serving.
Yummy or not :Acapulco Margarita Grouper recipe.
Ingredients
4 (6 ounce) grouper fillets
1/3 cup tequila
1/2 cup orange liqueur
3/4 cup fresh lime juice
1 teaspoon salt
3 large cloves garlic, peeled
4 tablespoons olive oil
3 medium tomatoes, diced
1 medium onion, chopped
1 small jalapeno, seeded and minced
4 tablespoons chopped fresh cilantro
1 pinch white sugar
salt to taste
1 tablespoon olive oil
ground black pepper to taste
Directions
Place fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Pour mixture over fillets, and rub into fish. Cover, and refrigerate for 1/2 hour, turning the fillets once.
Preheat the grill for high heat.
In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside.
Remove fillets from marinade, and pat dry. Brush the fillets with oil, and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat, and strain out garlic cloves. Set aside to cool.
Grill fish for 4 minutes per side, or until fish is easily flaked with a fork. Transfer fillets to a serving dish. Transfer the fish to a serving plate. Spoon salsa over the fish, and drizzle with the cooked marinade to serve.
4 (6 ounce) grouper fillets
1/3 cup tequila
1/2 cup orange liqueur
3/4 cup fresh lime juice
1 teaspoon salt
3 large cloves garlic, peeled
4 tablespoons olive oil
3 medium tomatoes, diced
1 medium onion, chopped
1 small jalapeno, seeded and minced
4 tablespoons chopped fresh cilantro
1 pinch white sugar
salt to taste
1 tablespoon olive oil
ground black pepper to taste
Directions
Place fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Pour mixture over fillets, and rub into fish. Cover, and refrigerate for 1/2 hour, turning the fillets once.
Preheat the grill for high heat.
In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside.
Remove fillets from marinade, and pat dry. Brush the fillets with oil, and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat, and strain out garlic cloves. Set aside to cool.
Grill fish for 4 minutes per side, or until fish is easily flaked with a fork. Transfer fillets to a serving dish. Transfer the fish to a serving plate. Spoon salsa over the fish, and drizzle with the cooked marinade to serve.
Yummy or not :Buckeye Delights (Cookie Mix) recipe.
Ingredients
Cookie Base:
1 (1 pound 1.5 ounce) pouch Betty Crocker� sugar cookie mix
1/3 cup unsweetened cocoa powder
1/2 cup butter or margarine, softened
1/2 cup powdered sugar
1/2 cup peanut butter
2 tablespoons butter or margarine, softened
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup whipping cream
1 cup semisweet chocolate chips
2 tablespoons semisweet chocolate chips
1 tablespoon peanut butter
Directions
Heat oven to 350 degrees F. Line 36 mini muffin cups with mini foil candy cups (about 1 1/4 inch). In large bowl, stir cookie base ingredients until dough forms. Press about 1 tablespoon dough into each foil cup. Bake 8 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan.
In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie.
In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup.
Place remaining 2 tablespoons chocolate chips and 1 tablespoon peanut butter in resealable food-storage plastic bag; seal bag. Microwave on High 30 to 60 seconds or until softened; knead to mix. Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup. Refrigerate about 30 minutes or until set. Store covered in refrigerator.
Cookie Base:
1 (1 pound 1.5 ounce) pouch Betty Crocker� sugar cookie mix
1/3 cup unsweetened cocoa powder
1/2 cup butter or margarine, softened
1/2 cup powdered sugar
1/2 cup peanut butter
2 tablespoons butter or margarine, softened
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup whipping cream
1 cup semisweet chocolate chips
2 tablespoons semisweet chocolate chips
1 tablespoon peanut butter
Directions
Heat oven to 350 degrees F. Line 36 mini muffin cups with mini foil candy cups (about 1 1/4 inch). In large bowl, stir cookie base ingredients until dough forms. Press about 1 tablespoon dough into each foil cup. Bake 8 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan.
In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie.
In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup.
Place remaining 2 tablespoons chocolate chips and 1 tablespoon peanut butter in resealable food-storage plastic bag; seal bag. Microwave on High 30 to 60 seconds or until softened; knead to mix. Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup. Refrigerate about 30 minutes or until set. Store covered in refrigerator.
Yummy or not :Apricot Danish Coffee Cake recipe.
Ingredients
1 (18.25 ounce) package white cake mix
1 1/2 cups sour cream
1 (15 ounce) can apricot halves, drained
1 tablespoon butter
1/2 cup slivered almonds
1 (8 ounce) package cream cheese
2 tablespoons milk
2/3 cup confectioners' sugar
2 teaspoons water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. Set aside 1/2 cup of the dry cake mix.
In a medium bowl, mix together eggs and sour cream. Stir in the package of cake mix. Batter will be lumpy. Spread batter into the prepared pan. Using the back of a spoon, make 15 wells in the batter, 3 rows of 5. In another bowl, beat together the cream cheese and milk until fluffy. Place one tablespoon of the cream cheese mixture into each well. Place 1 apricot half, cut side up, onto each blob of cream cheese.
In a small bowl, combine the 1/2 cup of reserved cake mix with the butter. stir in the butter until the mixture is crumbly. Stir in the slivered almonds, and sprinkle the mixture evenly over the Danish.
Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. To make the glaze, stir together the confectioners' sugar and water until smooth, adding another teaspoon of water if necessary. Drizzle over the Danish when cool.
1 (18.25 ounce) package white cake mix
1 1/2 cups sour cream
1 (15 ounce) can apricot halves, drained
1 tablespoon butter
1/2 cup slivered almonds
1 (8 ounce) package cream cheese
2 tablespoons milk
2/3 cup confectioners' sugar
2 teaspoons water
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. Set aside 1/2 cup of the dry cake mix.
In a medium bowl, mix together eggs and sour cream. Stir in the package of cake mix. Batter will be lumpy. Spread batter into the prepared pan. Using the back of a spoon, make 15 wells in the batter, 3 rows of 5. In another bowl, beat together the cream cheese and milk until fluffy. Place one tablespoon of the cream cheese mixture into each well. Place 1 apricot half, cut side up, onto each blob of cream cheese.
In a small bowl, combine the 1/2 cup of reserved cake mix with the butter. stir in the butter until the mixture is crumbly. Stir in the slivered almonds, and sprinkle the mixture evenly over the Danish.
Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. To make the glaze, stir together the confectioners' sugar and water until smooth, adding another teaspoon of water if necessary. Drizzle over the Danish when cool.
Yummy or not :Apple and Onion Dressing recipe.
Ingredients
7 cups white bread cubes
1 cup raisins
3/4 cup butter
1 cup chopped onion
1 cup chopped celery
1 clove garlic, minced
3 cups diced apple without peel
1/4 cup chopped fresh parsley
1 1/2 teaspoons salt
1/4 teaspoon paprika
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
Cover raisins with boiling water and let sit for 5 minutes. Drain well then toss them with the bread cubes.
In a skillet melt the butter and saute the onions, garlic, and celery for about 4 to 5 minutes. Stir the sauteed onions into the bread cube mixture. Add the diced apples, parsley, salt and paprika and stir carefully. Place stuffing mix in the prepared dish or you can alternately place it in a large roaster with your favorite uncooked meat (pork chops, turkey, chicken, etc.).
Bake the dressing for 30 to 40 minutes. If you are baking the dressing with meat cook it until the meat is completely done all the way through.
7 cups white bread cubes
1 cup raisins
3/4 cup butter
1 cup chopped onion
1 cup chopped celery
1 clove garlic, minced
3 cups diced apple without peel
1/4 cup chopped fresh parsley
1 1/2 teaspoons salt
1/4 teaspoon paprika
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
Cover raisins with boiling water and let sit for 5 minutes. Drain well then toss them with the bread cubes.
In a skillet melt the butter and saute the onions, garlic, and celery for about 4 to 5 minutes. Stir the sauteed onions into the bread cube mixture. Add the diced apples, parsley, salt and paprika and stir carefully. Place stuffing mix in the prepared dish or you can alternately place it in a large roaster with your favorite uncooked meat (pork chops, turkey, chicken, etc.).
Bake the dressing for 30 to 40 minutes. If you are baking the dressing with meat cook it until the meat is completely done all the way through.
Yummy or not :Apple Cream Coffee Cake recipe.
Ingredients
1/2 cup chopped walnuts
2 teaspoons ground cinnamon
1 1/2 cups sugar, divided
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 medium apple - peeled, cored and thinly sliced
Directions
Combine nuts, cinnamon and 1/2 cup sugar; set aside. In a large mixing bowl, cream butter; gradually add remaining sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine dry ingredients; add to creamed mixture alternately with sour cream, beating well after each addition. Spread half of the batter in a well greased 10-in. tube pan with a removable bottom. Top with apple slices; sprinkle with half of the nut mixture. To with remaining batter, then with remaining nut mixture. Bake at 375 degrees F for 40 minutes or until cake tests done. Remove from oven; let stand 30 minutes. Loosen sides of cake; lift cake with removable bottom from pan. Cool. Before serving, carefully lift cake from pan.
1/2 cup chopped walnuts
2 teaspoons ground cinnamon
1 1/2 cups sugar, divided
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 medium apple - peeled, cored and thinly sliced
Directions
Combine nuts, cinnamon and 1/2 cup sugar; set aside. In a large mixing bowl, cream butter; gradually add remaining sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine dry ingredients; add to creamed mixture alternately with sour cream, beating well after each addition. Spread half of the batter in a well greased 10-in. tube pan with a removable bottom. Top with apple slices; sprinkle with half of the nut mixture. To with remaining batter, then with remaining nut mixture. Bake at 375 degrees F for 40 minutes or until cake tests done. Remove from oven; let stand 30 minutes. Loosen sides of cake; lift cake with removable bottom from pan. Cool. Before serving, carefully lift cake from pan.
Yummy or not :Amazing Whole Wheat Pizza Crust recipe.
Ingredients
1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour
Directions
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.
1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour
Directions
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.
Yummy or not :Almond Bars II recipe.
Ingredients
12 graham crackers
1 cup sliced almonds
3/4 cup butter
1 cup brown sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jelly roll pan.
Break graham crackers into 4 pieces and arrange them touching on the prepared jelly roll pan. Sprinkle the sliced almonds over the crackers. In a small saucepan, melt butter. When butter is melted, stir in the brown sugar and vanilla until smooth and remove from heat. Pour the butter mixture evenly over the graham crackers in the pan.
Bake for 8 to 10 minutes in the preheated oven. Watch carefully so that the edges do not burn. Cut bars while still warm and remove from pan. If the bars are stuck, put the pan into the warm oven for a minute to loosen.
12 graham crackers
1 cup sliced almonds
3/4 cup butter
1 cup brown sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jelly roll pan.
Break graham crackers into 4 pieces and arrange them touching on the prepared jelly roll pan. Sprinkle the sliced almonds over the crackers. In a small saucepan, melt butter. When butter is melted, stir in the brown sugar and vanilla until smooth and remove from heat. Pour the butter mixture evenly over the graham crackers in the pan.
Bake for 8 to 10 minutes in the preheated oven. Watch carefully so that the edges do not burn. Cut bars while still warm and remove from pan. If the bars are stuck, put the pan into the warm oven for a minute to loosen.
Yummy or not :Apricot Pecan Bars recipe.
Ingredients
1 (8 ounce) package refrigerated crescent rolls
1 1/2 cups chopped pecans, divided
3/4 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (12 ounce) jar apricot preserves
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter or margarine
1 cup flaked coconut
Directions
Unroll crescent dough into a rectangle; press into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with 1 cup pecans, confectioners' sugar, cinnamon and nutmeg. Drop preserves over the top.
In a bowl, combine the flour and brown sugar; cut in butter. Add the coconut and remaining pecans. Sprinkle over preserves. Bake at 375 degrees F for 25-30 minutes or until golden brown. Cool on a wire rack before cutting.
1 (8 ounce) package refrigerated crescent rolls
1 1/2 cups chopped pecans, divided
3/4 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (12 ounce) jar apricot preserves
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter or margarine
1 cup flaked coconut
Directions
Unroll crescent dough into a rectangle; press into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with 1 cup pecans, confectioners' sugar, cinnamon and nutmeg. Drop preserves over the top.
In a bowl, combine the flour and brown sugar; cut in butter. Add the coconut and remaining pecans. Sprinkle over preserves. Bake at 375 degrees F for 25-30 minutes or until golden brown. Cool on a wire rack before cutting.
Yummy or not :Almond Spinach Salad recipe.
Ingredients
1 tablespoon Dijon-style mustard
1/2 teaspoon finely minced garlic
1 teaspoon sugar
2 tablespoons freshly squeezed lemon juice
1 teaspoon white wine vinegar
1/2 cup extra-virgin olive oil
1 (5 ounce) bag baby spinach
1/2 cup dried cranberries
4 ounces fresh goat cheese, crumbled
CANDIED ALMONDS
1/2 cup sugar
2 tablespoons water
1 drop freshly squeezed lemon juice
3/4 cup roughly chopped or slivered California Almonds
Directions
For vinaigrette, stir together mustard, garlic, sugar, lemon juice and vinegar in a medium bowl. Gradually whisk in olive oil until mixture is smooth and glossy.
For candied almonds, preheat oven to 250 degrees F. Place a sheet of well-oiled foil on countertop. Place sugar in a very clean medium saucepan and cover with 2 tablespoons water and lemon juice. Place almonds on a baking sheet and place in oven. Bring sugar and water to a boil, and boil until sugar turns deep golden brown, swirling occasionally to ensure even color. Stir in warm almonds, and immediately spread coated almonds onto prepared foil. (Take care not to touch them--caramelized sugar is extremely hot.) Cool completely, then chop roughly or break into small pieces.
To assemble salad, place spinach, candied almonds, cranberries and goat cheese in a large bowl. Toss lightly with dressing and serve immediately.
1 tablespoon Dijon-style mustard
1/2 teaspoon finely minced garlic
1 teaspoon sugar
2 tablespoons freshly squeezed lemon juice
1 teaspoon white wine vinegar
1/2 cup extra-virgin olive oil
1 (5 ounce) bag baby spinach
1/2 cup dried cranberries
4 ounces fresh goat cheese, crumbled
CANDIED ALMONDS
1/2 cup sugar
2 tablespoons water
1 drop freshly squeezed lemon juice
3/4 cup roughly chopped or slivered California Almonds
Directions
For vinaigrette, stir together mustard, garlic, sugar, lemon juice and vinegar in a medium bowl. Gradually whisk in olive oil until mixture is smooth and glossy.
For candied almonds, preheat oven to 250 degrees F. Place a sheet of well-oiled foil on countertop. Place sugar in a very clean medium saucepan and cover with 2 tablespoons water and lemon juice. Place almonds on a baking sheet and place in oven. Bring sugar and water to a boil, and boil until sugar turns deep golden brown, swirling occasionally to ensure even color. Stir in warm almonds, and immediately spread coated almonds onto prepared foil. (Take care not to touch them--caramelized sugar is extremely hot.) Cool completely, then chop roughly or break into small pieces.
To assemble salad, place spinach, candied almonds, cranberries and goat cheese in a large bowl. Toss lightly with dressing and serve immediately.
Yummy or not :Beef and Cheese Baked Pasta recipe.
Ingredients
1 pound uncooked pasta
1 pound ground beef
1 onion, chopped
6 1/2 cups Classico� Tomato and Basil Sauce
6 ounces provolone cheese, thinly sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain.
Meanwhile, cook ground meat and onion in a skillet over medium heat, stirring frequently, until meat is browned. Stir in pasta sauce, reduce heat, and simmer for 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Layer the ingredients in the prepared baking dish as follows: half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.
Bake in preheated oven for 30 minutes, or until bubbly.
1 pound uncooked pasta
1 pound ground beef
1 onion, chopped
6 1/2 cups Classico� Tomato and Basil Sauce
6 ounces provolone cheese, thinly sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain.
Meanwhile, cook ground meat and onion in a skillet over medium heat, stirring frequently, until meat is browned. Stir in pasta sauce, reduce heat, and simmer for 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Layer the ingredients in the prepared baking dish as follows: half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.
Bake in preheated oven for 30 minutes, or until bubbly.
Yummy or not :Broccoli Cheese Skillet Potatoes recipe.
Ingredients
2 tablespoons butter
1 small onion, sliced
1 (10.75 ounce) can Campbell's� Condensed Broccoli Cheese Soup (Regular or 98% Fat Free)
1/3 cup milk
1/8 teaspoon ground black pepper
1 1/4 pounds potatoes, cooked and sliced 1/4-inch thick
Chopped fresh parsley for garnish
Directions
Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until it's tender.
Stir the soup, milk, pepper and potatoes in the skillet and heat through. Sprinkle with parsley.
2 tablespoons butter
1 small onion, sliced
1 (10.75 ounce) can Campbell's� Condensed Broccoli Cheese Soup (Regular or 98% Fat Free)
1/3 cup milk
1/8 teaspoon ground black pepper
1 1/4 pounds potatoes, cooked and sliced 1/4-inch thick
Chopped fresh parsley for garnish
Directions
Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until it's tender.
Stir the soup, milk, pepper and potatoes in the skillet and heat through. Sprinkle with parsley.
Yummy or not :Baked Chicken and Zucchini recipe.
Ingredients
1 tablespoon water
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1 cup dry bread crumbs
4 boneless, skinless chicken breast halves
4 tablespoons olive oil, divided
5 medium zucchini, sliced
4 medium tomatoes, sliced
1 cup shredded mozzarella cheese, divided
2 teaspoons minced fresh basil
Directions
In a shallow bowl, beat egg, water, 1/2 teaspoon salt and pepper. Set aside 2 tablespoons bread crumbs. Place the remaining crumbs in a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
In a skillet, cook chicken in 2 tablespoons oil for 2-3 minutes on each side or until golden brown; remove and set aside. In the same skillet, saute zucchini in remaining oil until crisp-tender; drain. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
Sprinkle the reserved bread crumbs over the zucchini. Top with tomato slices; sprinkle with 2/3 cup mozzarella cheese, basil and remaining salt. Top with chicken. Cover and bake at 400 degrees F for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted.
1 tablespoon water
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1 cup dry bread crumbs
4 boneless, skinless chicken breast halves
4 tablespoons olive oil, divided
5 medium zucchini, sliced
4 medium tomatoes, sliced
1 cup shredded mozzarella cheese, divided
2 teaspoons minced fresh basil
Directions
In a shallow bowl, beat egg, water, 1/2 teaspoon salt and pepper. Set aside 2 tablespoons bread crumbs. Place the remaining crumbs in a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
In a skillet, cook chicken in 2 tablespoons oil for 2-3 minutes on each side or until golden brown; remove and set aside. In the same skillet, saute zucchini in remaining oil until crisp-tender; drain. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
Sprinkle the reserved bread crumbs over the zucchini. Top with tomato slices; sprinkle with 2/3 cup mozzarella cheese, basil and remaining salt. Top with chicken. Cover and bake at 400 degrees F for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted.
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