Ingredients
2 teaspoons butter, divided
1/2 cup flaked coconut
1 cup sugar
1/2 cup light corn syrup
1 (3.5 ounce) jar macadamia nuts
1/2 cup chopped pecans
1 teaspoon baking soda
1 teaspoon water
1 teaspoon vanilla extract
Directions
Butter a large baking sheet with 1 teaspoon butter. Sprinkle coconut in a 12-in. circle on the prepared pan. In a large heavy saucepan, combine sugar and corn syrup. Cook over medium heat until a candy thermometer reads 240 degrees F (soft-ball stage), stirring constantly. Stir in the macadamia nuts, pecans and remaining butter; cook and stir until the mixture reads 300 degrees F (hard-crack stage).
Combine the baking soda, water and vanilla. Remove saucepan from the heat; stir in the baking soda mixture. Quickly pour over the coconut. Cool before breaking into pieces. Store in an airtight container with waxed paper between layers.
5/06/2011
Yummy or not :Berry Refresher Dessert recipe.
Ingredients
1 quart pineapple or lemon sherbet
1 cup sliced fresh strawberries
1/2 cup blueberries
1/2 cup white grape juice or white wine
Directions
Divide the sherbet between six dessert cups or bowls. Top with the berries and grape juice.
1 quart pineapple or lemon sherbet
1 cup sliced fresh strawberries
1/2 cup blueberries
1/2 cup white grape juice or white wine
Directions
Divide the sherbet between six dessert cups or bowls. Top with the berries and grape juice.
Yummy or not :Blue Hawaiian recipe.
Ingredients
2 fluid ounces pineapple juice
1 fluid ounce blue curacao
1 1/2 fluid ounces coconut-flavored rum
Directions
Pour the pineapple juice, curacao, and rum into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.
2 fluid ounces pineapple juice
1 fluid ounce blue curacao
1 1/2 fluid ounces coconut-flavored rum
Directions
Pour the pineapple juice, curacao, and rum into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.
Yummy or not :Baked Apple-Raisin Stuffing recipe.
Ingredients
1/4 cup chopped onion
1 celery rib, chopped
2 tablespoons butter or margarine
1/2 cup cubed peeled tart apples
1/4 cup golden raisins
1/2 teaspoon chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon poultry seasoning
1/8 teaspoon pepper
1/3 cup chicken broth
2 cups cubed crustless day-old bread
Directions
In a skillet, saute onion and celery in butter until tender. Add the apple, raisins, bouillon, salt, sage, poultry seasoning and pepper. Cook and stir 1-2 minutes longer. Stir in broth. Pour over bread crumbs; toss to coat.
Transfer to a greased 1-qt. baking dish. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 20-25 minutes longer or until top is golden brown.
1/4 cup chopped onion
1 celery rib, chopped
2 tablespoons butter or margarine
1/2 cup cubed peeled tart apples
1/4 cup golden raisins
1/2 teaspoon chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon poultry seasoning
1/8 teaspoon pepper
1/3 cup chicken broth
2 cups cubed crustless day-old bread
Directions
In a skillet, saute onion and celery in butter until tender. Add the apple, raisins, bouillon, salt, sage, poultry seasoning and pepper. Cook and stir 1-2 minutes longer. Stir in broth. Pour over bread crumbs; toss to coat.
Transfer to a greased 1-qt. baking dish. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 20-25 minutes longer or until top is golden brown.
Yummy or not :Blueberry Apple Crisp recipe.
Ingredients
4 cups sliced peeled tart apples
2 cups blueberries
2 tablespoons brown sugar
1 cup all-purpose flour, divided
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg, beaten
1/2 cup butter, melted
Directions
Place apples in a greased 11-in. x 7-in. x 2-in. baking dish. Top with blueberries. Mix brown sugar and 2 tablespoons flour; sprinkle over fruit. Combine sugar, baking powder, salt, cinnamon, nutmeg and remaining flour. Stir in egg with a fork until mixture is crumbly. Sprinkle over fruit; drizzle with butter. Bake at 350 degrees F for 55-60 minutes or until apples are tender. Serve warm.
4 cups sliced peeled tart apples
2 cups blueberries
2 tablespoons brown sugar
1 cup all-purpose flour, divided
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg, beaten
1/2 cup butter, melted
Directions
Place apples in a greased 11-in. x 7-in. x 2-in. baking dish. Top with blueberries. Mix brown sugar and 2 tablespoons flour; sprinkle over fruit. Combine sugar, baking powder, salt, cinnamon, nutmeg and remaining flour. Stir in egg with a fork until mixture is crumbly. Sprinkle over fruit; drizzle with butter. Bake at 350 degrees F for 55-60 minutes or until apples are tender. Serve warm.
Yummy or not :Apple Cider Chicken Marinade recipe.
Ingredients
2/3 cup white wine
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 cloves garlic, minced
1 teaspoon fresh-ground black pepper
1/2 teaspoon salt
Directions
Whisk together the white wine, olive oil, lemon juice, cider vinegar, basil, parsley, rosemary, thyme, garlic, pepper, and salt in a bowl. Marinade chicken in mixture 8 hours or overnight.
2/3 cup white wine
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 cloves garlic, minced
1 teaspoon fresh-ground black pepper
1/2 teaspoon salt
Directions
Whisk together the white wine, olive oil, lemon juice, cider vinegar, basil, parsley, rosemary, thyme, garlic, pepper, and salt in a bowl. Marinade chicken in mixture 8 hours or overnight.
Yummy or not :Artichoke and Sun-dried Tomato Chicken recipe.
Ingredients
4 skinless, boneless chicken breast halves
salt and pepper to taste
2 teaspoons olive oil
1 (14.5 ounce) can diced tomatoes with green peppers and onions
1/4 cup sun-dried tomato pesto
1 (14 ounce) can artichoke hearts in water, drained and quartered
Directions
Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.
4 skinless, boneless chicken breast halves
salt and pepper to taste
2 teaspoons olive oil
1 (14.5 ounce) can diced tomatoes with green peppers and onions
1/4 cup sun-dried tomato pesto
1 (14 ounce) can artichoke hearts in water, drained and quartered
Directions
Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.
Yummy or not :Asian-Inspired Honey-Vanilla Chicken recipe.
Ingredients
3 tablespoons soy sauce
1 tablespoon orange juice
1 teaspoon hot pepper sauce, or to taste
1 teaspoon vanilla extract
1 tablespoon light brown sugar
1 tablespoon honey
1/2 teaspoon minced garlic
1/2 tablespoon garlic powder
1/2 teaspoon Italian seasoning
1/2 teaspoon sesame oil
1/2 cup vegetable oil
2 pounds skinless, boneless chicken breast meat - cut into strips
Directions
Stir together soy sauce, orange juice, hot pepper sauce, vanilla, brown sugar, and honey until dissolved. Season with minced garlic, garlic powder, and Italian seasoning. Whisk in sesame oil and vegetable oil until combined.
Toss chicken with marinade, cover, and refrigerate for at least 20 minutes.
Adjust oven rack to its top position, and turn oven on to Broil.
Place chicken into a baking dish or baking sheet. Broil until golden brown, 5 to 8 minutes. Turn chicken over, and continue broiling until no longer pink, about 5 minutes more.
3 tablespoons soy sauce
1 tablespoon orange juice
1 teaspoon hot pepper sauce, or to taste
1 teaspoon vanilla extract
1 tablespoon light brown sugar
1 tablespoon honey
1/2 teaspoon minced garlic
1/2 tablespoon garlic powder
1/2 teaspoon Italian seasoning
1/2 teaspoon sesame oil
1/2 cup vegetable oil
2 pounds skinless, boneless chicken breast meat - cut into strips
Directions
Stir together soy sauce, orange juice, hot pepper sauce, vanilla, brown sugar, and honey until dissolved. Season with minced garlic, garlic powder, and Italian seasoning. Whisk in sesame oil and vegetable oil until combined.
Toss chicken with marinade, cover, and refrigerate for at least 20 minutes.
Adjust oven rack to its top position, and turn oven on to Broil.
Place chicken into a baking dish or baking sheet. Broil until golden brown, 5 to 8 minutes. Turn chicken over, and continue broiling until no longer pink, about 5 minutes more.
Yummy or not :Apple-Berry Pie recipe.
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.
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.
Yummy or not :Beefy Lentil Vegetable Soup recipe.
Ingredients
1 pound lean ground beef
1 1/2 cups dry lentils, rinsed
1 cup chopped carrots
1 cup chopped onion
1 cup chopped celery
3 cups water
1 teaspoon salt
ground black pepper to taste
2 cubes beef bouillon cube
6 cups tomato-vegetable juice cocktail
1 (4.5 ounce) can mushrooms, drained
1 dash Worcestershire sauce
Directions
Brown beef; break meat into small pieces while cooking. Drain.
Place meat in a big pot with lid. Add lentils, vegetables, water, salt, pepper, bouillon, vegetable juice, mushrooms, and Worcestershire sauce. Cook on high until it boils. Reduce heat to low, and cover. Simmer for about 1 1/2 to 2 hours, or until lentils are tender. Stir occasionally.
1 pound lean ground beef
1 1/2 cups dry lentils, rinsed
1 cup chopped carrots
1 cup chopped onion
1 cup chopped celery
3 cups water
1 teaspoon salt
ground black pepper to taste
2 cubes beef bouillon cube
6 cups tomato-vegetable juice cocktail
1 (4.5 ounce) can mushrooms, drained
1 dash Worcestershire sauce
Directions
Brown beef; break meat into small pieces while cooking. Drain.
Place meat in a big pot with lid. Add lentils, vegetables, water, salt, pepper, bouillon, vegetable juice, mushrooms, and Worcestershire sauce. Cook on high until it boils. Reduce heat to low, and cover. Simmer for about 1 1/2 to 2 hours, or until lentils are tender. Stir occasionally.
Yummy or not :Asparagus Swiss Quiche recipe.
Ingredients
10 bacon strips, diced
1/2 cup chopped onion
1 pound fresh asparagus, trimmed
1 cup shredded Swiss cheese
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 (9 inch) unbaked pastry shell
1/2 cup half-and-half cream
Directions
In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until browned; drain.
Cut eight asparagus spears into 4-in.-long spears for garnish. Cut remaining asparagus into 1-in. pieces. In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain.
In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper. Pour into pastry shell. In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears. Bake at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Let stand for 10 minutes before cutting.
10 bacon strips, diced
1/2 cup chopped onion
1 pound fresh asparagus, trimmed
1 cup shredded Swiss cheese
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 (9 inch) unbaked pastry shell
1/2 cup half-and-half cream
Directions
In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until browned; drain.
Cut eight asparagus spears into 4-in.-long spears for garnish. Cut remaining asparagus into 1-in. pieces. In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain.
In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper. Pour into pastry shell. In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears. Bake at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Let stand for 10 minutes before cutting.
Yummy or not :Brown Rice Slaw recipe.
Ingredients
2 cups coleslaw mix
2 cups cooked brown rice
1 medium tart apple, chopped
1/3 cup orange juice concentrate
1/3 cup fat-free mayonnaise
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup chopped pecans, toasted
Directions
In a bowl, combine the coleslaw mix, rice and apple. In a small bowl, combine orange juice concentrate, mayonnaise, sugar and salt; pour over coleslaw mixture and toss to coat. Cover and refrigerate until serving. Stir in pecans.
2 cups coleslaw mix
2 cups cooked brown rice
1 medium tart apple, chopped
1/3 cup orange juice concentrate
1/3 cup fat-free mayonnaise
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup chopped pecans, toasted
Directions
In a bowl, combine the coleslaw mix, rice and apple. In a small bowl, combine orange juice concentrate, mayonnaise, sugar and salt; pour over coleslaw mixture and toss to coat. Cover and refrigerate until serving. Stir in pecans.
Yummy or not :Breakfast Loaf recipe.
Ingredients
6 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter or margarine
1 (1 pound) round French bread loaf
6 ounces thinly sliced deli ham, divided
3/4 cup shredded Monterey Jack cheese, divided
3/4 cup shredded Cheddar cheese, divided
1/2 medium red bell pepper, thinly sliced
1 medium tomato, thinly sliced
Directions
In a small bowl, combine eggs, salt and pepper. Melt butter in a skillet; add eggs. Cook and stir until set; set aside. Cut the top fourth off loaf of bread. Carefully hollow out top and bottom, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) Set top aside.
In bottom of bread, place a fourth of the ham. Layer with half of the Monterey Jack and cheddar cheese, red pepper, scrambled eggs and tomato slices. Top with the remaining cheese and ham. Gently press the layers together. Replace bread top and wrap tightly in foil. Bake at 350 degrees F for 25-30 minutes or until heated through. Let stand for 10 minutes before cutting.
6 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter or margarine
1 (1 pound) round French bread loaf
6 ounces thinly sliced deli ham, divided
3/4 cup shredded Monterey Jack cheese, divided
3/4 cup shredded Cheddar cheese, divided
1/2 medium red bell pepper, thinly sliced
1 medium tomato, thinly sliced
Directions
In a small bowl, combine eggs, salt and pepper. Melt butter in a skillet; add eggs. Cook and stir until set; set aside. Cut the top fourth off loaf of bread. Carefully hollow out top and bottom, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) Set top aside.
In bottom of bread, place a fourth of the ham. Layer with half of the Monterey Jack and cheddar cheese, red pepper, scrambled eggs and tomato slices. Top with the remaining cheese and ham. Gently press the layers together. Replace bread top and wrap tightly in foil. Bake at 350 degrees F for 25-30 minutes or until heated through. Let stand for 10 minutes before cutting.
Yummy or not :Best Peanut Sauce recipe.
Ingredients
1/2 cup crunchy peanut butter
2 tablespoons soy sauce
1 teaspoon white sugar
2 drops hot pepper sauce
1 clove garlic, minced
1/2 cup water
Directions
In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy.
1/2 cup crunchy peanut butter
2 tablespoons soy sauce
1 teaspoon white sugar
2 drops hot pepper sauce
1 clove garlic, minced
1/2 cup water
Directions
In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy.
Yummy or not :Apple, Sausage, Bacon, and Mushroom Stuffing recipe.
Ingredients
1/2 pound ground beef
1/2 pound pork sausage
1/2 pound bacon
1 large onion, diced
3 stalks celery, sliced
1/2 pound fresh mushrooms, sliced
1 tablespoon dried parsley
1 teaspoon dried sage
1 teaspoon dried thyme
2 apples, cored and diced
1 (4 ounce) can water chestnuts, drained and chopped
1/4 cup butter, melted
1 cup chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
3/4 cup applesauce
1/2 teaspoon salt to taste
1 teaspoon ground black pepper
1 pound dry bread cubes
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
Place the beef, sausage, and bacon in a large skillet over medium heat. Mix in the onion, celery, and mushrooms. Season with parsley, sage, and thyme. Cook and stir until meats are evenly browned. Mix in apples and water chestnuts, and continue cooking 5 minutes. Drain grease.
Mix butter, broth, soup, and applesauce into skillet. Season with salt and pepper. Gently fold in the bread cubes until evenly moist. Transfer the mixture to the prepared baking dish.
Bake covered 45 minutes. Uncover, and continue baking 15 minutes, until lightly browned.
1/2 pound ground beef
1/2 pound pork sausage
1/2 pound bacon
1 large onion, diced
3 stalks celery, sliced
1/2 pound fresh mushrooms, sliced
1 tablespoon dried parsley
1 teaspoon dried sage
1 teaspoon dried thyme
2 apples, cored and diced
1 (4 ounce) can water chestnuts, drained and chopped
1/4 cup butter, melted
1 cup chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
3/4 cup applesauce
1/2 teaspoon salt to taste
1 teaspoon ground black pepper
1 pound dry bread cubes
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
Place the beef, sausage, and bacon in a large skillet over medium heat. Mix in the onion, celery, and mushrooms. Season with parsley, sage, and thyme. Cook and stir until meats are evenly browned. Mix in apples and water chestnuts, and continue cooking 5 minutes. Drain grease.
Mix butter, broth, soup, and applesauce into skillet. Season with salt and pepper. Gently fold in the bread cubes until evenly moist. Transfer the mixture to the prepared baking dish.
Bake covered 45 minutes. Uncover, and continue baking 15 minutes, until lightly browned.
Yummy or not :Alsatian Pork and Sauerkraut recipe.
Ingredients
4 slices bacon, cut into 1-inch pieces
1 onion, chopped
1 (16 ounce) can sauerkraut, drained
1 1/2 tablespoons dark brown sugar
4 cups chicken broth, plus more if needed
3 potatoes, quartered
1 large Granny Smith apple, cored and sliced
12 juniper berries
6 whole black peppercorns
2 whole cloves
1 sprig fresh parsley
4 (6 ounce) boneless pork chops, 1/2 inch thick
1 pound kielbasa sausage, cut into 3-inch pieces
Directions
Place the bacon in a large, deep pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on a paper towel-lined plate. With a paper towel, wipe the bacon grease out of the pot but keep as much of the brown bits as possible. Stir in the onion, sauerkraut, brown sugar, and chicken broth, stirring to dissolve the sugar. Add the potatoes and apple slices.
Place the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small cheesecloth square, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and kielbasa sausage pieces. Add more chicken broth, if needed, to just cover the ingredients. Bring the pot to a boil, reduce heat, and simmer until the potatoes are very tender, about 1 hour.
To serve, use a slotted spoon to remove the sauerkraut, potatoes, and apple slices to the center of a serving platter. Arrange bacon, pork chops, and kielbasa pieces around the outside of the platter.
4 slices bacon, cut into 1-inch pieces
1 onion, chopped
1 (16 ounce) can sauerkraut, drained
1 1/2 tablespoons dark brown sugar
4 cups chicken broth, plus more if needed
3 potatoes, quartered
1 large Granny Smith apple, cored and sliced
12 juniper berries
6 whole black peppercorns
2 whole cloves
1 sprig fresh parsley
4 (6 ounce) boneless pork chops, 1/2 inch thick
1 pound kielbasa sausage, cut into 3-inch pieces
Directions
Place the bacon in a large, deep pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on a paper towel-lined plate. With a paper towel, wipe the bacon grease out of the pot but keep as much of the brown bits as possible. Stir in the onion, sauerkraut, brown sugar, and chicken broth, stirring to dissolve the sugar. Add the potatoes and apple slices.
Place the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small cheesecloth square, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and kielbasa sausage pieces. Add more chicken broth, if needed, to just cover the ingredients. Bring the pot to a boil, reduce heat, and simmer until the potatoes are very tender, about 1 hour.
To serve, use a slotted spoon to remove the sauerkraut, potatoes, and apple slices to the center of a serving platter. Arrange bacon, pork chops, and kielbasa pieces around the outside of the platter.
Yummy or not :Beef Heart Braised in Wine recipe.
Ingredients
4 pounds beef heart
1/4 cup all-purpose flour
salt and pepper to taste
3 tablespoons butter
1 onion, chopped
2 carrots, chopped
2 potatoes, chopped
2 teaspoons dried thyme
1 cup beef broth
1/2 cup red wine
Directions
Wash the heart and remove any fat and arteries. Slice the heart in half, then slice it into 1/2 inch thick slices.
Dredge heart in flour and season with salt and pepper.
Heat the butter in large saute pan over medium-high heat. Add the heart slices and cook for 30 to 45 seconds per side.
Stir in the onion, carrots, potatoes, thyme, beef broth and wine. Reduce heat to low, cover and simmer for 1 hour. Serve.
4 pounds beef heart
1/4 cup all-purpose flour
salt and pepper to taste
3 tablespoons butter
1 onion, chopped
2 carrots, chopped
2 potatoes, chopped
2 teaspoons dried thyme
1 cup beef broth
1/2 cup red wine
Directions
Wash the heart and remove any fat and arteries. Slice the heart in half, then slice it into 1/2 inch thick slices.
Dredge heart in flour and season with salt and pepper.
Heat the butter in large saute pan over medium-high heat. Add the heart slices and cook for 30 to 45 seconds per side.
Stir in the onion, carrots, potatoes, thyme, beef broth and wine. Reduce heat to low, cover and simmer for 1 hour. Serve.
Yummy or not :Big B's Collard Greens recipe.
Ingredients
1 quart chicken stock
3 small ham hocks
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon crushed red pepper flakes
3 tablespoons cider vinegar
1/4 teaspoon black pepper
1 bunch collard greens - rinsed, trimmed and chopped
salt to taste
hot pepper sauce to taste
Directions
Pour chicken stock into a large pot, and add ham hocks onion, garlic, red pepper flakes, vinegar, black pepper, and enough water to cover ham hocks. Bring to a boil; reduce heat, and simmer for 1 to 2 hours to create the broth.
Remove ham hocks from broth. Pull meat from hocks. Add meat and collard greens to the broth. Simmer for 1 to 5 hours, depending on the texture you prefer. Salt to taste, and serve with hot sauce.
1 quart chicken stock
3 small ham hocks
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon crushed red pepper flakes
3 tablespoons cider vinegar
1/4 teaspoon black pepper
1 bunch collard greens - rinsed, trimmed and chopped
salt to taste
hot pepper sauce to taste
Directions
Pour chicken stock into a large pot, and add ham hocks onion, garlic, red pepper flakes, vinegar, black pepper, and enough water to cover ham hocks. Bring to a boil; reduce heat, and simmer for 1 to 2 hours to create the broth.
Remove ham hocks from broth. Pull meat from hocks. Add meat and collard greens to the broth. Simmer for 1 to 5 hours, depending on the texture you prefer. Salt to taste, and serve with hot sauce.
Yummy or not :Bittersweet Chocolate Mousse Brownies recipe.
Ingredients
6 tablespoons unsalted butter
1 (1 ounce) square unsweetened chocolate
1/2 cup white sugar
1/4 teaspoon vanilla extract
1/3 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 (1 ounce) squares bittersweet chocolate, chopped
3 tablespoons strong brewed coffee
3/4 cup heavy whipping cream
1/3 cup heavy whipping cream
1 tablespoon confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Line an 8 inch pan with aluminum foil. Make sure to extend the foil beyond the two opposite ends of the pan. This will help in lifting brownies out of pan. Lightly butter bottom and sides of foil-lined pan.
Cut butter into pieces and melt in a saucepan over low heat. Remove pan from heat, add 1 ounce of unsweetened chocolate. Let stand 1 minute, then stir until smooth. Let cool for 10 minutes.
Whisk in 1/2 cup white sugar, 1 egg (make sure egg is at room temperature), and then vanilla. Using a wooden spoon, stir in flour, baking soda and salt just until smooth. Spread dough evenly into pan.
Bake 10-12 minutes until toothpick inserted in center comes out with a moist crumb. Do not overbake. Cool completely on wire rack.
To Make Mousse: Melt 4 ounces of bittersweet chocolate with the coffee in top of a double boiler over hot water. Stir often until smooth. Whisk in 3 egg yolks, one at a time. Remove from heat.
In a chilled medium bowl, beat 3/4 cup heavy cream just until soft peaks form. In another medium bowl, beat 3 egg whites just until soft peaks begin to form. Stir 1/4 of these beaten egg whites into the chocolate/coffee mixture, then carefully fold in the rest
Gently fold in the whipped cream. Spread chocolate mousse evenly over the top of the cooled brownie in the pan.
To Make Topping: In a chilled medium sized bowl, beat 1/3 cup heavy cream and 1 tablespoon confectioners' sugar until soft peaks form. Remove brownie from baking pan by grasping the overhanging foil. Cut into squares and transfer to serving dish. Place some whipped cream on top of each brownie and top with a chocolate espresso bean. Store in refrigerator.
6 tablespoons unsalted butter
1 (1 ounce) square unsweetened chocolate
1/2 cup white sugar
1/4 teaspoon vanilla extract
1/3 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 (1 ounce) squares bittersweet chocolate, chopped
3 tablespoons strong brewed coffee
3/4 cup heavy whipping cream
1/3 cup heavy whipping cream
1 tablespoon confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Line an 8 inch pan with aluminum foil. Make sure to extend the foil beyond the two opposite ends of the pan. This will help in lifting brownies out of pan. Lightly butter bottom and sides of foil-lined pan.
Cut butter into pieces and melt in a saucepan over low heat. Remove pan from heat, add 1 ounce of unsweetened chocolate. Let stand 1 minute, then stir until smooth. Let cool for 10 minutes.
Whisk in 1/2 cup white sugar, 1 egg (make sure egg is at room temperature), and then vanilla. Using a wooden spoon, stir in flour, baking soda and salt just until smooth. Spread dough evenly into pan.
Bake 10-12 minutes until toothpick inserted in center comes out with a moist crumb. Do not overbake. Cool completely on wire rack.
To Make Mousse: Melt 4 ounces of bittersweet chocolate with the coffee in top of a double boiler over hot water. Stir often until smooth. Whisk in 3 egg yolks, one at a time. Remove from heat.
In a chilled medium bowl, beat 3/4 cup heavy cream just until soft peaks form. In another medium bowl, beat 3 egg whites just until soft peaks begin to form. Stir 1/4 of these beaten egg whites into the chocolate/coffee mixture, then carefully fold in the rest
Gently fold in the whipped cream. Spread chocolate mousse evenly over the top of the cooled brownie in the pan.
To Make Topping: In a chilled medium sized bowl, beat 1/3 cup heavy cream and 1 tablespoon confectioners' sugar until soft peaks form. Remove brownie from baking pan by grasping the overhanging foil. Cut into squares and transfer to serving dish. Place some whipped cream on top of each brownie and top with a chocolate espresso bean. Store in refrigerator.
Yummy or not :Brussels Sprouts with Grapes recipe.
Ingredients
2 pounds Brussels sprouts, trimmed and scored
2 cups water
1 teaspoon salt
1/4 cup olive oil
4 cloves garlic, crushed
2 bunches green onions, chopped
1 cup seedless red grapes, halved
4 tablespoons butter
Directions
Place the Brussels sprouts, water and salt in a medium saucepan and bring to a boil. Boil 10 minutes, or until sprouts are tender but firm.
Over medium low heat in a large saucepan, mix the olive oil, garlic and green onions. Slowly cook and stir 5 minutes, until the green onions are soft. Mix in the Brussels sprouts, grapes and butter. Cover and simmer 20 minutes.
2 pounds Brussels sprouts, trimmed and scored
2 cups water
1 teaspoon salt
1/4 cup olive oil
4 cloves garlic, crushed
2 bunches green onions, chopped
1 cup seedless red grapes, halved
4 tablespoons butter
Directions
Place the Brussels sprouts, water and salt in a medium saucepan and bring to a boil. Boil 10 minutes, or until sprouts are tender but firm.
Over medium low heat in a large saucepan, mix the olive oil, garlic and green onions. Slowly cook and stir 5 minutes, until the green onions are soft. Mix in the Brussels sprouts, grapes and butter. Cover and simmer 20 minutes.
Yummy or not :Blueberry Gingerbread recipe.
Ingredients
1/2 cup vegetable oil
1 cup white sugar
3 tablespoons molasses
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh or frozen blueberries
1 cup buttermilk
2 tablespoons sugar
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch baking dish.
In a large bowl, mix together the oil, 1 cup sugar and molasses until well blended. Beat in the egg. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Remove 2 tablespoons of the flour mixture, and toss with blueberries to coat. Stir the remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. Carefully stir in blueberries. Pour the batter into the prepared pan, and sprinkle remaining white sugar over the top.
Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
1/2 cup vegetable oil
1 cup white sugar
3 tablespoons molasses
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh or frozen blueberries
1 cup buttermilk
2 tablespoons sugar
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch baking dish.
In a large bowl, mix together the oil, 1 cup sugar and molasses until well blended. Beat in the egg. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Remove 2 tablespoons of the flour mixture, and toss with blueberries to coat. Stir the remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. Carefully stir in blueberries. Pour the batter into the prepared pan, and sprinkle remaining white sugar over the top.
Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
Yummy or not :Bacon-Wrapped Hamburgers recipe.
Ingredients
1/2 cup shredded Cheddar cheese
1 small onion, chopped
2 tablespoons ketchup
1 tablespoon grated Parmesan cheese
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
6 bacon strips, diced
6 hamburger buns, split
Directions
In a bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into six patties. Wrap a bacon strip around each; secure with a toothpick. Grill until beef is no longer pink. Discard toothpicks. Serve on buns.
1/2 cup shredded Cheddar cheese
1 small onion, chopped
2 tablespoons ketchup
1 tablespoon grated Parmesan cheese
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
6 bacon strips, diced
6 hamburger buns, split
Directions
In a bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into six patties. Wrap a bacon strip around each; secure with a toothpick. Grill until beef is no longer pink. Discard toothpicks. Serve on buns.
Yummy or not :Best Rolls Ever! recipe.
Ingredients
2 cups water
1 cup butter
1 cup white sugar
1/2 cup water
1 teaspoon white sugar
3 (.25 ounce) packages active dry yeast
1 teaspoon salt
7 1/2 cups self-rising flour
Directions
In a large bowl place 2 cups water and butter or margarine. Microwave about 2 minutes.
In another bowl, mix 1 cup sugar and eggs.
In a separate cup, microwave 1/2 cup water for 30 seconds. Add 1 teaspoon sugar and dissolve yeast in this.
Mix butter water and sugar and eggs mixture together; add salt. Mix in yeast water. Stir in 7 to 7 1/2 cups flour. Mix well and let rise in the refrigerator overnight, covered.
When ready to use, dump onto floured surface (DO NOT PUNCH DOWN!) and let warm to room temperature. LIGHTLY KNEAD! Only work in enough extra flour to handle.
Shape into rolls and place on greased sheet(s). Let rest 30 minutes, or until doubled in size.
Bake in a preheated 400 degree F (205 degrees C) oven until tops are golden. Brush with oil or butter immediately out of the oven.
2 cups water
1 cup butter
1 cup white sugar
1/2 cup water
1 teaspoon white sugar
3 (.25 ounce) packages active dry yeast
1 teaspoon salt
7 1/2 cups self-rising flour
Directions
In a large bowl place 2 cups water and butter or margarine. Microwave about 2 minutes.
In another bowl, mix 1 cup sugar and eggs.
In a separate cup, microwave 1/2 cup water for 30 seconds. Add 1 teaspoon sugar and dissolve yeast in this.
Mix butter water and sugar and eggs mixture together; add salt. Mix in yeast water. Stir in 7 to 7 1/2 cups flour. Mix well and let rise in the refrigerator overnight, covered.
When ready to use, dump onto floured surface (DO NOT PUNCH DOWN!) and let warm to room temperature. LIGHTLY KNEAD! Only work in enough extra flour to handle.
Shape into rolls and place on greased sheet(s). Let rest 30 minutes, or until doubled in size.
Bake in a preheated 400 degree F (205 degrees C) oven until tops are golden. Brush with oil or butter immediately out of the oven.
Yummy or not :Authentic Enchiladas Verdes recipe.
Ingredients
2 bone-in chicken breast halves
2 cups chicken broth
1/4 white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers
1/4 white onion
1 clove garlic
1 pinch salt
12 corn tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco
1/2 white onion, chopped
1 bunch fresh cilantro, chopped
Directions
In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
2 bone-in chicken breast halves
2 cups chicken broth
1/4 white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers
1/4 white onion
1 clove garlic
1 pinch salt
12 corn tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco
1/2 white onion, chopped
1 bunch fresh cilantro, chopped
Directions
In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
Yummy or not :Barbadian Plain Cake recipe.
Ingredients
1 1/2 cups white sugar
2 cups butter
4 1/2 teaspoons baking powder
3 cups all-purpose flour
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups milk
Directions
Preheat oven to 400 degrees F (205 degrees C). Lightly grease and flour one 9 or 10 inch bundt pan.
By hand with a spatula cream butter and sugar together until light and fluffy. Add eggs all at once and beat well.
Sift the flour and the baking powder together. Add to butter mixture along with 1 cup of the milk. Continue to beat well (the batter will be doughy). Add the remaining 1 cup of milk along with the vanilla, and almond extracts. Pour batter into the prepared pan.
Bake at 400 degrees F (205 degrees C) for 1 hour. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 15 minutes longer.
1 1/2 cups white sugar
2 cups butter
4 1/2 teaspoons baking powder
3 cups all-purpose flour
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups milk
Directions
Preheat oven to 400 degrees F (205 degrees C). Lightly grease and flour one 9 or 10 inch bundt pan.
By hand with a spatula cream butter and sugar together until light and fluffy. Add eggs all at once and beat well.
Sift the flour and the baking powder together. Add to butter mixture along with 1 cup of the milk. Continue to beat well (the batter will be doughy). Add the remaining 1 cup of milk along with the vanilla, and almond extracts. Pour batter into the prepared pan.
Bake at 400 degrees F (205 degrees C) for 1 hour. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 15 minutes longer.
Yummy or not :Banana Rice Pudding recipe.
Ingredients
1 cup hot cooked rice
1/3 cup sugar
1/3 cup whipping cream, whipped
1 large firm banana, sliced
fresh mint
Directions
In a bowl, combine rice and sugar; mix well. Cool completely. Fold in whipped cream and banana. Cover and refrigerate until ready to serve. Spoon into serving dishes; garnish with mint if desired.
1 cup hot cooked rice
1/3 cup sugar
1/3 cup whipping cream, whipped
1 large firm banana, sliced
fresh mint
Directions
In a bowl, combine rice and sugar; mix well. Cool completely. Fold in whipped cream and banana. Cover and refrigerate until ready to serve. Spoon into serving dishes; garnish with mint if desired.
Yummy or not :A Little Bit of Everything recipe.
Ingredients
1/2 cup barbecue sauce
1/2 cup steak sauce
1/2 cup balsamic vinegar
1 teaspoon garlic powder
4 tablespoons hot sauce
1 1/4 cups beer
3 cloves garlic, minced
Directions
In a tall glass combine barbeque sauce, steak sauce, vinegar, garlic powder, hot sauce and beer. Mix well.
Place the meat of choice in a container and rub the diced garlic firmly into it.
Pour the marinade over the meat until fully covered, and marinate for about 5 hours; cover and refrigerate while marinating. Cook as desired.
1/2 cup barbecue sauce
1/2 cup steak sauce
1/2 cup balsamic vinegar
1 teaspoon garlic powder
4 tablespoons hot sauce
1 1/4 cups beer
3 cloves garlic, minced
Directions
In a tall glass combine barbeque sauce, steak sauce, vinegar, garlic powder, hot sauce and beer. Mix well.
Place the meat of choice in a container and rub the diced garlic firmly into it.
Pour the marinade over the meat until fully covered, and marinate for about 5 hours; cover and refrigerate while marinating. Cook as desired.
Yummy or not :Almond Butter Icing recipe.
Ingredients
1 cup shortening
1 cup butter
5 cups sifted confectioners' sugar
4 1/2 tablespoons milk
1 1/2 teaspoons almond extract
Directions
Cream together the shortening and the butter, add the almond extract and beat until fluffy.
Beat in the confectioners' sugar, one cup at a time. Add the milk alternately with the confectioners' sugar, one tablespoon at a time until the icing reaches the desired consistency. Color and decorate as desired.
1 cup shortening
1 cup butter
5 cups sifted confectioners' sugar
4 1/2 tablespoons milk
1 1/2 teaspoons almond extract
Directions
Cream together the shortening and the butter, add the almond extract and beat until fluffy.
Beat in the confectioners' sugar, one cup at a time. Add the milk alternately with the confectioners' sugar, one tablespoon at a time until the icing reaches the desired consistency. Color and decorate as desired.
Yummy or not :Blonde Brownies II recipe.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2/3 cup butter
2 cups packed light brown sugar
2 teaspoons vanilla extract
1 cup mini semi-sweet chocolate chips
1 cup chopped walnuts (optional)
Directions
Melt butter or margarine. Add sugar and mix well. Cool.
Add eggs and vanilla, blend well. Add the rest of the ingredients except the chocolate chips.
Put into a greased 9 x 13 inch pan. Sprinkle with chocolate chips and bake at 350 degrees F (180 degrees C) for 20 to 25 minutes. Cool and cut into bars.
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2/3 cup butter
2 cups packed light brown sugar
2 teaspoons vanilla extract
1 cup mini semi-sweet chocolate chips
1 cup chopped walnuts (optional)
Directions
Melt butter or margarine. Add sugar and mix well. Cool.
Add eggs and vanilla, blend well. Add the rest of the ingredients except the chocolate chips.
Put into a greased 9 x 13 inch pan. Sprinkle with chocolate chips and bake at 350 degrees F (180 degrees C) for 20 to 25 minutes. Cool and cut into bars.
Yummy or not :Best BBQ Rub in Texas recipe.
Ingredients
1 (16 ounce) bottle seasoning salt
1/4 cup paprika
2/3 cup chili powder
1 teaspoon ground ginger
1 teaspoon ground nutmeg
2 teaspoons ground dry mustard
1 teaspoon ground cloves
1 teaspoon dry mesquite flavored seasoning mix
2 tablespoons garlic salt
1 tablespoon black pepper
1 cup packed brown sugar
Directions
In a large bowl, mix seasoning salt, paprika, chili powder, ginger, nutmeg, dry mustard, cloves, dry mesquite flavored seasoning mix, garlic salt, black pepper and brown sugar.
1 (16 ounce) bottle seasoning salt
1/4 cup paprika
2/3 cup chili powder
1 teaspoon ground ginger
1 teaspoon ground nutmeg
2 teaspoons ground dry mustard
1 teaspoon ground cloves
1 teaspoon dry mesquite flavored seasoning mix
2 tablespoons garlic salt
1 tablespoon black pepper
1 cup packed brown sugar
Directions
In a large bowl, mix seasoning salt, paprika, chili powder, ginger, nutmeg, dry mustard, cloves, dry mesquite flavored seasoning mix, garlic salt, black pepper and brown sugar.
Yummy or not :Apricot Cheesecake Bars recipe.
Ingredients
1/3 cup butter (no substitutes), softened
1/3 cup packed brown sugar
1 cup all-purpose flour
1/2 cup chopped walnuts
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
3/4 cup apricot jam, warmed
Directions
In a small mixing bowl, cream butter and brown sugar. Stir in flour and nuts; mix well. Set aside 1 cup for topping. Press remaining mixture into a greased 8-in. square baking dish. Bake at 350 degrees F for 15-20 minutes or until lightly browned. Cool on a wire rack.
In another small mixing bowl, beat cream cheese and sugar. Add the egg, milk, lemon juice and vanilla; mix well. Spread the jam over cooled crust. Pour cream cheese mixture over jam. Sprinkle with reserved topping mixture; press down lightly. Bake at 350 degrees F for 17-20 minutes or until center is almost set. Cool on a wire rack. Store in the refrigerator.
1/3 cup butter (no substitutes), softened
1/3 cup packed brown sugar
1 cup all-purpose flour
1/2 cup chopped walnuts
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
3/4 cup apricot jam, warmed
Directions
In a small mixing bowl, cream butter and brown sugar. Stir in flour and nuts; mix well. Set aside 1 cup for topping. Press remaining mixture into a greased 8-in. square baking dish. Bake at 350 degrees F for 15-20 minutes or until lightly browned. Cool on a wire rack.
In another small mixing bowl, beat cream cheese and sugar. Add the egg, milk, lemon juice and vanilla; mix well. Spread the jam over cooled crust. Pour cream cheese mixture over jam. Sprinkle with reserved topping mixture; press down lightly. Bake at 350 degrees F for 17-20 minutes or until center is almost set. Cool on a wire rack. Store in the refrigerator.
Yummy or not :Beef and Lentil Soup recipe.
Ingredients
2 tablespoons olive oil
1 pound beef chuck, cut into 1-inch cubes
salt and pepper to taste
2 large stalks celery, chopped
2 large carrots, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 1/2 teaspoons dried cilantro
1 teaspoon dried oregano
2 (32 ounce) cartons chicken broth
1 (28 ounce) can diced tomatoes
2 cups dry lentils
1/4 cup chopped fresh parsley
1/2 cup grated Parmesan cheese, or to taste
Directions
Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, then gently place into the hot oil, and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, cilantro, and oregano; cook and stir until the onion has softened and turned translucent, about 8 minutes more.
Pour in the chicken broth, tomatoes, and browned beef. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is beginning to turn tender, about 1 hour.
After the soup has simmered 1 hour, add the lentils, recover, and continue simmering until the lentils are tender, about 40 minutes. Season to taste with salt and pepper, then stir in the parsley. Sprinkle with Parmesan cheese to serve.
2 tablespoons olive oil
1 pound beef chuck, cut into 1-inch cubes
salt and pepper to taste
2 large stalks celery, chopped
2 large carrots, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 1/2 teaspoons dried cilantro
1 teaspoon dried oregano
2 (32 ounce) cartons chicken broth
1 (28 ounce) can diced tomatoes
2 cups dry lentils
1/4 cup chopped fresh parsley
1/2 cup grated Parmesan cheese, or to taste
Directions
Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, then gently place into the hot oil, and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, cilantro, and oregano; cook and stir until the onion has softened and turned translucent, about 8 minutes more.
Pour in the chicken broth, tomatoes, and browned beef. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is beginning to turn tender, about 1 hour.
After the soup has simmered 1 hour, add the lentils, recover, and continue simmering until the lentils are tender, about 40 minutes. Season to taste with salt and pepper, then stir in the parsley. Sprinkle with Parmesan cheese to serve.
Yummy or not :Broccoli and Cheese Stuffed Shells recipe.
Ingredients
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
18 jumbo shell-shaped pasta, cooked and drained
1 (25.75 ounce) jar Prego� Chunky Garden Combination Italian Sauce
Directions
Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell.
Spread 1 cup of the pasta sauce in a 13x9x2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining pasta sauce over the shells. Sprinkle with the remaining mozzarella cheese.
Bake at 400 degrees F for 25 minutes or until hot.
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
18 jumbo shell-shaped pasta, cooked and drained
1 (25.75 ounce) jar Prego� Chunky Garden Combination Italian Sauce
Directions
Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell.
Spread 1 cup of the pasta sauce in a 13x9x2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining pasta sauce over the shells. Sprinkle with the remaining mozzarella cheese.
Bake at 400 degrees F for 25 minutes or until hot.
Yummy or not :Buffalo Chicken Sauce recipe.
Ingredients
1 1/2 cups butter
1 (12 fluid ounce) can or bottle hot sauce
Directions
Melt butter in a small saucepan over medium heat, or in microwave on high, until completely melted. Skim off white foam from the top and add hot sauce. Blend until well mixed, remove from heat and set aside until mixture starts to set.
1 1/2 cups butter
1 (12 fluid ounce) can or bottle hot sauce
Directions
Melt butter in a small saucepan over medium heat, or in microwave on high, until completely melted. Skim off white foam from the top and add hot sauce. Blend until well mixed, remove from heat and set aside until mixture starts to set.
Yummy or not :Aunt Ione's Icebox Cookies recipe.
Ingredients
6 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups butter, softened
1 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups chopped nuts
Directions
Sift together first five ingredients; set aside. In a mixing bowl, cream butter and sugars. Add eggs, vanilla and lemon extract; beat well. Add dry ingredients; mix well. Stir in nuts. Divide dough into four parts and shape into 1-1/2-in. x 11-in. rolls. Wrap in foil and chill overnight. Slice cookies 3/8 in. thick. Bake on greased baking sheets at 350 degrees F for about 10 minutes.
6 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups butter, softened
1 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups chopped nuts
Directions
Sift together first five ingredients; set aside. In a mixing bowl, cream butter and sugars. Add eggs, vanilla and lemon extract; beat well. Add dry ingredients; mix well. Stir in nuts. Divide dough into four parts and shape into 1-1/2-in. x 11-in. rolls. Wrap in foil and chill overnight. Slice cookies 3/8 in. thick. Bake on greased baking sheets at 350 degrees F for about 10 minutes.
Yummy or not :Amish Coleslaw recipe.
Ingredients
1 medium head cabbage, cored and shredded
1 medium onion, finely chopped
1 cup SPLENDA� No Calorie Sweetener, Granulated
1 cup vinegar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon SPLENDA� No Calorie Sweetener, Granulated
1 teaspoon prepared mustard
3/4 cup vegetable oil
Directions
In a large bowl, toss together the cabbage, onion, and 1 cup SPLENDA� Granulated Sweetener. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon SPLENDA� Granulated Sweetener, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.
1 medium head cabbage, cored and shredded
1 medium onion, finely chopped
1 cup SPLENDA� No Calorie Sweetener, Granulated
1 cup vinegar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon SPLENDA� No Calorie Sweetener, Granulated
1 teaspoon prepared mustard
3/4 cup vegetable oil
Directions
In a large bowl, toss together the cabbage, onion, and 1 cup SPLENDA� Granulated Sweetener. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon SPLENDA� Granulated Sweetener, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.
Yummy or not :Bread Pretzels recipe.
Ingredients
1 1/2 teaspoons active dry yeast
3/4 cup warm water (110 degrees F/45 degrees C)
1/2 teaspoon white sugar
1/4 teaspoon salt
2 cups bread flour
1 egg, beaten
2 tablespoons kosher salt
Directions
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine yeast mixture, sugar, salt and 1 cup flour; beat well. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough is formed. Place dough in a lightly oiled bowl, cover, and let rise until doubled in volume.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a cookie sheet.
Turn dough out onto a lightly floured surface and divide into 12 pieces. Roll pieces out into long sticks and form into pretzel shape. Place pretzels on prepared baking sheet. Brush with beaten egg and sprinkle with kosher salt.
Bake in preheated oven for 12 to 15 minutes, until golden brown.
1 1/2 teaspoons active dry yeast
3/4 cup warm water (110 degrees F/45 degrees C)
1/2 teaspoon white sugar
1/4 teaspoon salt
2 cups bread flour
1 egg, beaten
2 tablespoons kosher salt
Directions
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine yeast mixture, sugar, salt and 1 cup flour; beat well. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough is formed. Place dough in a lightly oiled bowl, cover, and let rise until doubled in volume.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a cookie sheet.
Turn dough out onto a lightly floured surface and divide into 12 pieces. Roll pieces out into long sticks and form into pretzel shape. Place pretzels on prepared baking sheet. Brush with beaten egg and sprinkle with kosher salt.
Bake in preheated oven for 12 to 15 minutes, until golden brown.
Yummy or not :Avocado Ice Cream Sauce recipe.
Ingredients
2 avocados, peeled and pitted
1/4 cup white sugar
1/4 cup milk
Directions
Mash the avocados in a bowl using a fork. Stir in the sugar and milk until smooth and completely blended.
2 avocados, peeled and pitted
1/4 cup white sugar
1/4 cup milk
Directions
Mash the avocados in a bowl using a fork. Stir in the sugar and milk until smooth and completely blended.
Yummy or not :Apricot Chicken II recipe.
Ingredients
6 skinless, boneless chicken breasts
1 cup apricot preserves
1 tablespoon distilled white vinegar
1 tablespoon brown sugar
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the chicken breasts in a 9x13 inch baking dish. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover and bake for 50 minutes. Remove cover and bake for 10 more minutes.
6 skinless, boneless chicken breasts
1 cup apricot preserves
1 tablespoon distilled white vinegar
1 tablespoon brown sugar
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the chicken breasts in a 9x13 inch baking dish. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover and bake for 50 minutes. Remove cover and bake for 10 more minutes.
Yummy or not :Black Glutinous Rice Porridge recipe.
Ingredients
1 2/3 cups water
1 pandan leaf
3/4 cup black glutinous rice
1/2 cup brown sugar
1/4 cup white sugar
2 cups coconut milk
Directions
In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.
1 2/3 cups water
1 pandan leaf
3/4 cup black glutinous rice
1/2 cup brown sugar
1/4 cup white sugar
2 cups coconut milk
Directions
In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.
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