Ingredients
3 pounds pork shoulder, trimmed and cubed
1 clove garlic
1 tablespoon salt
ground black pepper to taste
sausage casings
Directions
In a medium bowl, mix together the pork, garlic, salt and pepper. Place on a clean smooth surface and knead, knead, knead for at least 10 or 15 minutes. The longer you knead it, the more tender your sausage will be.
Soak the sausage casings in water for 1 or 2 minutes. Rinse the casings by sliding over the faucet. Slide the casing all the way up onto the spout of a sausage stuffing funnel. Press meat through the funnel into the casing carefully so that no air bubbles get inside. Sausages should be plump. Twist periodically to form links.
Place sausages in a large pot with enough water to cover them. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 1 hour and 15 minutes. They can be frozen after cooling. Use as you would store bought Polish Sausage.
5/23/2011
Yummy or not :Buckeye Cookies III recipe.
Ingredients
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
2 1/2 cups semisweet chocolate chips
2 tablespoons shortening
4 cups confectioners' sugar
Directions
You'll need wax paper, a double boiler, a cookie pan, and a medium bowl. In the medium size bowl, mix peanut butter, butter, vanilla, and confectioners' sugar (mixture will be stiff).
Shape into balls and place on a pan covered with wax paper. Place into the refrigerator.
In double boiler, melt chocolate and shortening. Pour into bowl and dip balls with chocolate. Refrigerate for thirty minutes until chocolate is firm.
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
2 1/2 cups semisweet chocolate chips
2 tablespoons shortening
4 cups confectioners' sugar
Directions
You'll need wax paper, a double boiler, a cookie pan, and a medium bowl. In the medium size bowl, mix peanut butter, butter, vanilla, and confectioners' sugar (mixture will be stiff).
Shape into balls and place on a pan covered with wax paper. Place into the refrigerator.
In double boiler, melt chocolate and shortening. Pour into bowl and dip balls with chocolate. Refrigerate for thirty minutes until chocolate is firm.
Yummy or not :Blueberry Vodka Martinis recipe.
Ingredients
1 liter vodka
1 pint blueberries, rinsed and dried
1 cup raspberry flavored liqueur
1 lime, juiced
1 twist lime zest, garnish
Directions
To make the blueberry vodka: Pour out approximately 1/3 of the bottle of vodka into a holding container; set aside. Score each blueberry with a small nick and place into vodka bottle. With the vodka previously set aside, fill the vodka bottle until just below the neck. Add just enough raspberry liqueur to top off the bottle. Let sit in a dark place for 2 weeks.
To make martinis: In a cocktail shaker filled with ice, combine 2 parts blueberry vodka, 1 part raspberry liqueur, and a dash of lime juice. Shake vigorously and strain into glass. Garnish with twist of lime zest.
1 liter vodka
1 pint blueberries, rinsed and dried
1 cup raspberry flavored liqueur
1 lime, juiced
1 twist lime zest, garnish
Directions
To make the blueberry vodka: Pour out approximately 1/3 of the bottle of vodka into a holding container; set aside. Score each blueberry with a small nick and place into vodka bottle. With the vodka previously set aside, fill the vodka bottle until just below the neck. Add just enough raspberry liqueur to top off the bottle. Let sit in a dark place for 2 weeks.
To make martinis: In a cocktail shaker filled with ice, combine 2 parts blueberry vodka, 1 part raspberry liqueur, and a dash of lime juice. Shake vigorously and strain into glass. Garnish with twist of lime zest.
Yummy or not :Baked Ziti Supreme recipe.
Ingredients
1 pound ground beef
1 medium onion, chopped
1 (28 ounce) jar Prego� Fresh Mushroom Italian Sauce
1 1/2 cups shredded mozzarella cheese
5 cups hot cooked medium tube-shaped pasta (ziti)
1/4 cup grated Parmesan cheese
Directions
In large saucepan over medium-high heat, cook beef and onion until beef is browned, stirring to separate meat. Pour off fat.
Stir in pasta sauce, 1 cup mozzarella cheese and macaroni. Spoon into 3-quart shallow baking dish. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake at 350 degrees F for 30 minutes or until hot.
1 pound ground beef
1 medium onion, chopped
1 (28 ounce) jar Prego� Fresh Mushroom Italian Sauce
1 1/2 cups shredded mozzarella cheese
5 cups hot cooked medium tube-shaped pasta (ziti)
1/4 cup grated Parmesan cheese
Directions
In large saucepan over medium-high heat, cook beef and onion until beef is browned, stirring to separate meat. Pour off fat.
Stir in pasta sauce, 1 cup mozzarella cheese and macaroni. Spoon into 3-quart shallow baking dish. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake at 350 degrees F for 30 minutes or until hot.
Yummy or not :Best Chicken Salad Ever II recipe.
Ingredients
1/4 cup honey
1/4 cup Worcestershire sauce
6 (4 ounce) skinless, boneless chicken breast halves
3 tablespoons honey
3 tablespoons prepared Dijon-style mustard
2 tablespoons white wine vinegar
2 teaspoons lemon zest
1 1/2 teaspoons lemon pepper
1/2 teaspoon poppy seeds
1/2 teaspoon garlic powder
1 cup halved seedless red grapes
1/2 cup cashews
Directions
In a large, self-sealing bag, combine honey and Worcestershire sauce. Add chicken and place bag in a shallow dish in the refrigerator. Chill 2 to 4 hours, turning bag occasionally. Remove chicken and discard marinade.
Grill chicken over medium heat for 12 to 15 minutes, until juices run clear and chicken is no longer pink inside. Remove from grill, cool and chop.
In a medium bowl, whisk together the remaining honey, mustard, vinegar, lemon zest, lemon pepper, poppy seeds and garlic powder. Add chicken, grapes and cashews and toss until evenly coated. Cover and chill until serving.
1/4 cup honey
1/4 cup Worcestershire sauce
6 (4 ounce) skinless, boneless chicken breast halves
3 tablespoons honey
3 tablespoons prepared Dijon-style mustard
2 tablespoons white wine vinegar
2 teaspoons lemon zest
1 1/2 teaspoons lemon pepper
1/2 teaspoon poppy seeds
1/2 teaspoon garlic powder
1 cup halved seedless red grapes
1/2 cup cashews
Directions
In a large, self-sealing bag, combine honey and Worcestershire sauce. Add chicken and place bag in a shallow dish in the refrigerator. Chill 2 to 4 hours, turning bag occasionally. Remove chicken and discard marinade.
Grill chicken over medium heat for 12 to 15 minutes, until juices run clear and chicken is no longer pink inside. Remove from grill, cool and chop.
In a medium bowl, whisk together the remaining honey, mustard, vinegar, lemon zest, lemon pepper, poppy seeds and garlic powder. Add chicken, grapes and cashews and toss until evenly coated. Cover and chill until serving.
Yummy or not :Butter Cookies I recipe.
Ingredients
1 cup butter
4 cups all-purpose flour
2 cups white sugar
3 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt butter over low heat. Remove from heat and add 2 cups of the flour and the sugar. Beat in the eggs one at a time until well blended. Slowly mix in the remaining 2 cups of flour.
Roll out the dough on a floured surface to a thickness of 1/4 of an inch. Cut cookies using cookie cutters and place 1 1/2 inches apart on cookie sheets.
Bake for 12 to 15 minutes, until brown at the edges.
1 cup butter
4 cups all-purpose flour
2 cups white sugar
3 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt butter over low heat. Remove from heat and add 2 cups of the flour and the sugar. Beat in the eggs one at a time until well blended. Slowly mix in the remaining 2 cups of flour.
Roll out the dough on a floured surface to a thickness of 1/4 of an inch. Cut cookies using cookie cutters and place 1 1/2 inches apart on cookie sheets.
Bake for 12 to 15 minutes, until brown at the edges.
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 :Brie Cranberry and Chicken Pizza recipe.
Ingredients
2 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 (12 inch) prepared pizza crust
1 1/2 cups cranberry sauce
6 ounces Brie cheese, chopped
8 ounces shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Chop chicken breasts into bite-size pieces. Heat oil in medium skillet until hot. Add chicken and saute until browned and almost cooked through.
Spread cranberry sauce over the pizza crust. Top with chicken, brie and cover with mozzarella.
Bake at 350 degrees F (175 degrees C) for 20 minutes.
2 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 (12 inch) prepared pizza crust
1 1/2 cups cranberry sauce
6 ounces Brie cheese, chopped
8 ounces shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Chop chicken breasts into bite-size pieces. Heat oil in medium skillet until hot. Add chicken and saute until browned and almost cooked through.
Spread cranberry sauce over the pizza crust. Top with chicken, brie and cover with mozzarella.
Bake at 350 degrees F (175 degrees C) for 20 minutes.
Yummy or not :Big Bob's Big Brunch Quesadillas recipe.
Ingredients
1/2 small onion, chopped
1/2 tomato, chopped
1 jalapeno pepper, seeded and minced
1 sprig fresh cilantro, chopped
6 eggs, beaten
4 (10 inch) flour tortillas
2 cups shredded Cheddar cheese
1/4 cup sour cream, for topping
1/4 cup guacamole, for topping
Directions
Heat skillet at a high setting and toss in the chopped onion, tomato, jalapeno, and cilantro. Saute until tender.
When vegetables have softened, crack eggs into the pan. Allow eggs to cook all the way on one side and then flip and cook the other side.
When the eggs are finished, heat tortillas in the same skillet until warmed through. Place one tortilla on a plate and top with egg mixture and shredded cheese. Top each serving with 1 tablespoon each guacamole and sour cream.
1/2 small onion, chopped
1/2 tomato, chopped
1 jalapeno pepper, seeded and minced
1 sprig fresh cilantro, chopped
6 eggs, beaten
4 (10 inch) flour tortillas
2 cups shredded Cheddar cheese
1/4 cup sour cream, for topping
1/4 cup guacamole, for topping
Directions
Heat skillet at a high setting and toss in the chopped onion, tomato, jalapeno, and cilantro. Saute until tender.
When vegetables have softened, crack eggs into the pan. Allow eggs to cook all the way on one side and then flip and cook the other side.
When the eggs are finished, heat tortillas in the same skillet until warmed through. Place one tortilla on a plate and top with egg mixture and shredded cheese. Top each serving with 1 tablespoon each guacamole and sour cream.
Yummy or not :Butternut Cranberry Sauce Pizza recipe.
Ingredients
1 (10 ounce) package refrigerated pizza crust dough
1/2 cup mashed, cooked butternut squash
1/4 cup cranberry sauce
1/2 cup Cheddar cheese, grated
1/4 cup Parmesan cheese, grated
1/4 cup pecans, chopped
Directions
Preheat oven to 450 degrees F (230 degrees C).
Roll out the pizza dough and shape into a round circle to fit a 10 inch pizza pan. Slide the dough onto the pan.
Stir the squash and cranberry sauce together in a bowl until smooth. Spoon the squash mixture over the pizza dough so it's even but not too thick. Sprinkle the sauce with the Cheddar and Parmesan cheeses. Sprinkle the pecans over the cheese.
Bake in preheated oven until cheese is melted. Remove pizza from the oven, slide onto a serving plate, and cut into wedges. Serve immediately.
1 (10 ounce) package refrigerated pizza crust dough
1/2 cup mashed, cooked butternut squash
1/4 cup cranberry sauce
1/2 cup Cheddar cheese, grated
1/4 cup Parmesan cheese, grated
1/4 cup pecans, chopped
Directions
Preheat oven to 450 degrees F (230 degrees C).
Roll out the pizza dough and shape into a round circle to fit a 10 inch pizza pan. Slide the dough onto the pan.
Stir the squash and cranberry sauce together in a bowl until smooth. Spoon the squash mixture over the pizza dough so it's even but not too thick. Sprinkle the sauce with the Cheddar and Parmesan cheeses. Sprinkle the pecans over the cheese.
Bake in preheated oven until cheese is melted. Remove pizza from the oven, slide onto a serving plate, and cut into wedges. Serve immediately.
Yummy or not :Bruce's Honey Sesame Bread recipe.
Ingredients
1 1/4 cups water
1/4 cup honey
1 tablespoon powdered buttermilk
1 1/2 teaspoons salt
3 cups bread flour
3 tablespoons wheat bran
1/2 cup sesame seeds, toasted
2 1/4 teaspoons active dry yeast
Directions
Place ingredients in bread machine pan in the order suggested by the manufacturer.
Select Basic Bread cycle.
1 1/4 cups water
1/4 cup honey
1 tablespoon powdered buttermilk
1 1/2 teaspoons salt
3 cups bread flour
3 tablespoons wheat bran
1/2 cup sesame seeds, toasted
2 1/4 teaspoons active dry yeast
Directions
Place ingredients in bread machine pan in the order suggested by the manufacturer.
Select Basic Bread cycle.
Yummy or not :Almond Cherry Biscotti recipe.
Ingredients
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cold butter (no substitutes)
1 tablespoon milk
1/2 teaspoon vanilla extract
1 cup coarsely chopped blanched almonds
1 cup halved candied cherries
Directions
In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat eggs, milk and vanilla until blended; stir into dry ingredients until blended. Stir in almonds and cherries (the dough will be crumbly). Divide dough in half; shape each half into a ball. On an ungreased baking sheet, roll each ball into a 10-in. x 2-1/2-in. rectangle. Bake at 350 degrees F for 30-35 minutes or until golden brown. Carefully remove to wire racks; cool for 20 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 15 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cold butter (no substitutes)
1 tablespoon milk
1/2 teaspoon vanilla extract
1 cup coarsely chopped blanched almonds
1 cup halved candied cherries
Directions
In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat eggs, milk and vanilla until blended; stir into dry ingredients until blended. Stir in almonds and cherries (the dough will be crumbly). Divide dough in half; shape each half into a ball. On an ungreased baking sheet, roll each ball into a 10-in. x 2-1/2-in. rectangle. Bake at 350 degrees F for 30-35 minutes or until golden brown. Carefully remove to wire racks; cool for 20 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 15 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.
Yummy or not :Amish Potato Salad recipe.
Ingredients
6 medium white potatoes with skin
1 small onion, finely chopped
1 cup chopped celery
1 cup chopped carrots
1 teaspoon celery seed
4 hard-cooked eggs, peeled and chopped
2 eggs, beaten
3/4 cup white sugar
1 teaspoon cornstarch
1/2 teaspoon salt
1/3 cup apple cider vinegar
1/2 cup milk
1 teaspoon prepared yellow mustard
3 tablespoons butter
1 cup mayonnaise or salad dressing
Directions
Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.
6 medium white potatoes with skin
1 small onion, finely chopped
1 cup chopped celery
1 cup chopped carrots
1 teaspoon celery seed
4 hard-cooked eggs, peeled and chopped
2 eggs, beaten
3/4 cup white sugar
1 teaspoon cornstarch
1/2 teaspoon salt
1/3 cup apple cider vinegar
1/2 cup milk
1 teaspoon prepared yellow mustard
3 tablespoons butter
1 cup mayonnaise or salad dressing
Directions
Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.
Yummy or not :Brazilian Coffee Cookies recipe.
Ingredients
1/3 cup shortening
1/2 cup packed brown sugar
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
1 tablespoon milk
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons instant coffee powder
Directions
Preheat oven to 400 degrees F (205 degrees C). Line baking sheets with parchment paper.
Beat the shortening, brown sugar, white sugar, egg, vanilla and milk until fluffy.
Stir the flour, salt, baking soda, baking powder and instant coffee. Add to sugar mixture and mix thoroughly.
Shape dough in 1 inch balls. If it's too soft, chill it for a while. Place balls 2 inches apart on prepared baking sheets. Flatten to 1/8 inch thickness with fork or glass dipped in sugar.
Bake at 400 degrees F (205 degrees CV) for 8 to 10 minutes until lightly browned.
1/3 cup shortening
1/2 cup packed brown sugar
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
1 tablespoon milk
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons instant coffee powder
Directions
Preheat oven to 400 degrees F (205 degrees C). Line baking sheets with parchment paper.
Beat the shortening, brown sugar, white sugar, egg, vanilla and milk until fluffy.
Stir the flour, salt, baking soda, baking powder and instant coffee. Add to sugar mixture and mix thoroughly.
Shape dough in 1 inch balls. If it's too soft, chill it for a while. Place balls 2 inches apart on prepared baking sheets. Flatten to 1/8 inch thickness with fork or glass dipped in sugar.
Bake at 400 degrees F (205 degrees CV) for 8 to 10 minutes until lightly browned.
Yummy or not :Brunch Potato Casserole recipe.
Ingredients
4 pounds new potatoes, skinned, cut into 1-inch cubes
1 pound processed cheese food, cubed
2 cups mayonnaise
1 onion, finely chopped
1 pound bacon, cooked crisp and chopped
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place potatoes in a large pan, fill with water to cover potatoes, and bring to a boil. Cook until potatoes are just soft. Drain, place in a large bowl. While the potatoes are still hot, gently stir in cheese without mashing potatoes. Continue to stir, every minute or so, until cheese is melted.
In a separate bowl, stir together mayonnaise, onion, and bacon. Gently stir into potatoes and cheese. Spread into a 13x9-inch baking dish.
Bake in a preheated oven for 50 minutes.
4 pounds new potatoes, skinned, cut into 1-inch cubes
1 pound processed cheese food, cubed
2 cups mayonnaise
1 onion, finely chopped
1 pound bacon, cooked crisp and chopped
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place potatoes in a large pan, fill with water to cover potatoes, and bring to a boil. Cook until potatoes are just soft. Drain, place in a large bowl. While the potatoes are still hot, gently stir in cheese without mashing potatoes. Continue to stir, every minute or so, until cheese is melted.
In a separate bowl, stir together mayonnaise, onion, and bacon. Gently stir into potatoes and cheese. Spread into a 13x9-inch baking dish.
Bake in a preheated oven for 50 minutes.
Yummy or not :Asian Chicken with Peanuts recipe.
Ingredients
2 tablespoons cornstarch
1 3/4 cups Swanson� Chicken Stock
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon sesame oil (optional)
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast, cut into strips
2 cups broccoli florets
2 small red peppers, cut into 2-inch-long strips
2 cloves garlic, minced
1/2 cup salted peanuts
4 cups Hot cooked regular long-grain white rice
Directions
Stir the cornstarch, stock, soy sauce, ginger and sesame oil, if desired, in a medium bowl until the mixture is smooth.
Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the chicken and stir-fry until it is well browned, stirring often. Remove the chicken from the skillet.
Reduce the heat to medium. Heat the remaining vegetable oil in the skillet. Add the broccoli, peppers and garlic and stir-fry until the vegetables are tender-crisp. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet. Stir in the peanuts and cook until the mixture is hot and bubbling. Serve over the rice.
2 tablespoons cornstarch
1 3/4 cups Swanson� Chicken Stock
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon sesame oil (optional)
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast, cut into strips
2 cups broccoli florets
2 small red peppers, cut into 2-inch-long strips
2 cloves garlic, minced
1/2 cup salted peanuts
4 cups Hot cooked regular long-grain white rice
Directions
Stir the cornstarch, stock, soy sauce, ginger and sesame oil, if desired, in a medium bowl until the mixture is smooth.
Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the chicken and stir-fry until it is well browned, stirring often. Remove the chicken from the skillet.
Reduce the heat to medium. Heat the remaining vegetable oil in the skillet. Add the broccoli, peppers and garlic and stir-fry until the vegetables are tender-crisp. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet. Stir in the peanuts and cook until the mixture is hot and bubbling. Serve over the rice.
Yummy or not :Asparagus with Lime and Ginger recipe.
Ingredients
1 1/2 pounds fresh asparagus, trimmed
2 tablespoons fresh lime juice
1 teaspoon grated lime zest
1 tablespoon chopped fresh cilantro
1 1/2 teaspoons minced fresh ginger root
1/2 teaspoon white sugar
6 tablespoons vegetable oil
salt and ground black pepper to taste
Directions
Pour about 1 inch of water into the bottom half of a steamer pan set, and place over medium heat. Place the asparagus in the top half of the steamer pan set; steam until tender, 4 to 5 minutes. Remove the asparagus and arrange on a serving platter.
Whisk the lime juice, lime zest, cilantro, ginger, and sugar together in a bowl; stream the vegetable oil into the mixture while whisking. Season with salt and pepper. Drizzle over the asparagus.
1 1/2 pounds fresh asparagus, trimmed
2 tablespoons fresh lime juice
1 teaspoon grated lime zest
1 tablespoon chopped fresh cilantro
1 1/2 teaspoons minced fresh ginger root
1/2 teaspoon white sugar
6 tablespoons vegetable oil
salt and ground black pepper to taste
Directions
Pour about 1 inch of water into the bottom half of a steamer pan set, and place over medium heat. Place the asparagus in the top half of the steamer pan set; steam until tender, 4 to 5 minutes. Remove the asparagus and arrange on a serving platter.
Whisk the lime juice, lime zest, cilantro, ginger, and sugar together in a bowl; stream the vegetable oil into the mixture while whisking. Season with salt and pepper. Drizzle over the asparagus.
Yummy or not :Blurry-Eyed Kicker recipe.
Ingredients
1/4 fluid ounce melon liqueur
1/4 fluid ounce Southern Comfort liqueur
1/4 fluid ounce banana liqueur
1/4 fluid ounce vodka
3/4 fluid ounce orange juice
1/2 ounce whiskey sour mix
2 cups ice
Directions
Fill a cocktail shaker with ice. Pour in the melon liqueur, Southern Comfort, Banana liqueur, vodka, orange juice and sour mix.
Shake vigorously for 1 to 2 minutes. Strain into a highball glass and serve.
1/4 fluid ounce melon liqueur
1/4 fluid ounce Southern Comfort liqueur
1/4 fluid ounce banana liqueur
1/4 fluid ounce vodka
3/4 fluid ounce orange juice
1/2 ounce whiskey sour mix
2 cups ice
Directions
Fill a cocktail shaker with ice. Pour in the melon liqueur, Southern Comfort, Banana liqueur, vodka, orange juice and sour mix.
Shake vigorously for 1 to 2 minutes. Strain into a highball glass and serve.
Yummy or not :Armenian Shish Kabob recipe.
Ingredients
1/2 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon dry white wine
1 tablespoon minced garlic
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary leaves
2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
2 large onions, peeled, cut into 8 wedges each
2 large green bell peppers, cut into 8 wedges each
12 mushrooms, stems removed
2 large tomatoes, cut into 8 wedges
Directions
Stir together olive oil, lemon juice, wine, and garlic; season with salt, pepper, oregano, rosemary, and bay leaf. Toss lamb with marinade until evenly combined, then pour into a resealable plastic bag, and marinate in refrigerator at least 24 hours.
Position oven rack to its top setting and set oven to broil.
Remove lamb from marinade and thread onto metal skewers; reserve marinade. Thread onion wedges, green peppers, and mushrooms onto separate metal skewers. Brush vegetables with reserved marinade.
Broil the skewers on a broiler pan, turning frequently. Cook onions for 12 minutes, lamb for 10 minutes, green pepper for 7 minutes, and the mushrooms for 3 minutes. Remove from oven, and allow to cool until cool enough to handle.
Remove skewers from ingredients and set aside. Reassemble skewers, alternating lamb, onions, green peppers, mushrooms, and tomatoes. Place onto broiler pan and brush again with marinade. Discard remaining marinade.
Broil skewers again to finish cooking, turning frequently until the lamb is medium-rare and the vegetables begin to blacken in spots, 5 to 7 minutes.
1/2 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon dry white wine
1 tablespoon minced garlic
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary leaves
2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
2 large onions, peeled, cut into 8 wedges each
2 large green bell peppers, cut into 8 wedges each
12 mushrooms, stems removed
2 large tomatoes, cut into 8 wedges
Directions
Stir together olive oil, lemon juice, wine, and garlic; season with salt, pepper, oregano, rosemary, and bay leaf. Toss lamb with marinade until evenly combined, then pour into a resealable plastic bag, and marinate in refrigerator at least 24 hours.
Position oven rack to its top setting and set oven to broil.
Remove lamb from marinade and thread onto metal skewers; reserve marinade. Thread onion wedges, green peppers, and mushrooms onto separate metal skewers. Brush vegetables with reserved marinade.
Broil the skewers on a broiler pan, turning frequently. Cook onions for 12 minutes, lamb for 10 minutes, green pepper for 7 minutes, and the mushrooms for 3 minutes. Remove from oven, and allow to cool until cool enough to handle.
Remove skewers from ingredients and set aside. Reassemble skewers, alternating lamb, onions, green peppers, mushrooms, and tomatoes. Place onto broiler pan and brush again with marinade. Discard remaining marinade.
Broil skewers again to finish cooking, turning frequently until the lamb is medium-rare and the vegetables begin to blacken in spots, 5 to 7 minutes.
Yummy or not :Beef and Sausage Fried Wontons recipe.
Ingredients
1 egg white
1 tablespoon water
1 pound lean ground beef
1 pound bulk hot Italian sausage
1 tablespoon Asian sweet chili sauce, or to taste
1 tablespoon Chinese five-spice powder
1 teaspoon garlic powder
1 green onion, finely chopped
salt and pepper to taste
1 (16 ounce) package wonton wrappers
3 cups vegetable oil for frying
1/2 cup Asian sweet chili sauce, for dipping
Directions
Beat the egg white and water together in a small bowl; set aside. Lightly mix the ground beef, sausage, 1 tablespoon sweet chile sauce, five-spice powder, garlic powder, green onion, and salt and pepper. Place about 1 teaspoonful of the meat mixture onto a wonton wrapper with one corner facing you. Fold in the left and right corners of the wrapper to slightly overlap the filling, then tightly roll the lower corner up to create a pocket around the filling. Continue rolling until just the tip of the remaining corner is visible; brush the corner with the egg white mixture to seal.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Fry the egg rolls in the hot oil in batches until golden brown, 3 to 5 minutes. Drain on a paper towel-lined plate. Serve with 1/2 cup of sweet chili sauce.
1 egg white
1 tablespoon water
1 pound lean ground beef
1 pound bulk hot Italian sausage
1 tablespoon Asian sweet chili sauce, or to taste
1 tablespoon Chinese five-spice powder
1 teaspoon garlic powder
1 green onion, finely chopped
salt and pepper to taste
1 (16 ounce) package wonton wrappers
3 cups vegetable oil for frying
1/2 cup Asian sweet chili sauce, for dipping
Directions
Beat the egg white and water together in a small bowl; set aside. Lightly mix the ground beef, sausage, 1 tablespoon sweet chile sauce, five-spice powder, garlic powder, green onion, and salt and pepper. Place about 1 teaspoonful of the meat mixture onto a wonton wrapper with one corner facing you. Fold in the left and right corners of the wrapper to slightly overlap the filling, then tightly roll the lower corner up to create a pocket around the filling. Continue rolling until just the tip of the remaining corner is visible; brush the corner with the egg white mixture to seal.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Fry the egg rolls in the hot oil in batches until golden brown, 3 to 5 minutes. Drain on a paper towel-lined plate. Serve with 1/2 cup of sweet chili sauce.
Yummy or not :Apple and Honey Sorbet recipe.
Ingredients
1 1/4 pounds Granny Smith apples, cored and thinly sliced
1 1/2 cups water
1 1/2 cups sugar
1 1/2 lemons, juiced
1 tablespoon honey
Directions
In a large, resealable plastic bag or plastic container with a lid, mix apples with the juice of 1/2 lemon. Freeze for several hours or overnight.
In a small saucepan, bring water and sugar to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and stir in honey. Cool completely.
Place apple in a blender, and liquidize them with juice of 1 lemon and the cooled sugar syrup until as smooth as possible. The peel will add texture, and prevent the mixture from being completely smooth.
Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving.
1 1/4 pounds Granny Smith apples, cored and thinly sliced
1 1/2 cups water
1 1/2 cups sugar
1 1/2 lemons, juiced
1 tablespoon honey
Directions
In a large, resealable plastic bag or plastic container with a lid, mix apples with the juice of 1/2 lemon. Freeze for several hours or overnight.
In a small saucepan, bring water and sugar to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and stir in honey. Cool completely.
Place apple in a blender, and liquidize them with juice of 1 lemon and the cooled sugar syrup until as smooth as possible. The peel will add texture, and prevent the mixture from being completely smooth.
Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving.
Yummy or not :Butter Cream Frosting I recipe.
Ingredients
1/2 cup butter, softened
1/8 teaspoon salt
4 cups confectioners' sugar
2 egg yolk, beaten
1 teaspoon vanilla extract
2 tablespoons milk
Directions
Cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth. Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8 or 9 inch layers.
Note: If desired, 1 whole egg may be substituted for the 2 egg yolks to make 2 3/4 cups frosting.
1/2 cup butter, softened
1/8 teaspoon salt
4 cups confectioners' sugar
2 egg yolk, beaten
1 teaspoon vanilla extract
2 tablespoons milk
Directions
Cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth. Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8 or 9 inch layers.
Note: If desired, 1 whole egg may be substituted for the 2 egg yolks to make 2 3/4 cups frosting.
Yummy or not :Blended Fruit Chiller recipe.
Ingredients
3 cups fat-free plain yogurt
1 cup unsweetened pineapple juice, chilled
1 cup fresh or frozen unsweetened strawberries
1 medium ripe banana, sliced
1/2 cup fresh or canned unsweetened pineapple chunks
3 tablespoons honey
1 teaspoon vanilla extract
Directions
Place half of each ingredient in a blender; cover and process until blended. Repeat.
3 cups fat-free plain yogurt
1 cup unsweetened pineapple juice, chilled
1 cup fresh or frozen unsweetened strawberries
1 medium ripe banana, sliced
1/2 cup fresh or canned unsweetened pineapple chunks
3 tablespoons honey
1 teaspoon vanilla extract
Directions
Place half of each ingredient in a blender; cover and process until blended. Repeat.
Yummy or not :All-Bran Classic Carrot Muffins recipe.
Ingredients
1 1/2 cups whole wheat flour
1 1/2 cups Kellogg's* All-Bran* Original cereal
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup raisins or chopped dates
1 cup grated carrots
1 3/4 cups buttermilk or soured milk
1/4 cup vegetable oil
1 egg, lightly beaten
Grated rind of 1 lemon or orange
Directions
In large bowl, stir together flour, cereal, sugar, cinnamon, baking powder, soda, salt raisins and carrots.
Add buttermilk, oil, egg and lemon rind, stirring just until combined.
Spoon into greased non - stick muffin tins. Bake in 200 degrees C (400 degrees F) oven for 20 minutes or until tops are firm to the touch.
1 1/2 cups whole wheat flour
1 1/2 cups Kellogg's* All-Bran* Original cereal
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup raisins or chopped dates
1 cup grated carrots
1 3/4 cups buttermilk or soured milk
1/4 cup vegetable oil
1 egg, lightly beaten
Grated rind of 1 lemon or orange
Directions
In large bowl, stir together flour, cereal, sugar, cinnamon, baking powder, soda, salt raisins and carrots.
Add buttermilk, oil, egg and lemon rind, stirring just until combined.
Spoon into greased non - stick muffin tins. Bake in 200 degrees C (400 degrees F) oven for 20 minutes or until tops are firm to the touch.
Yummy or not :Blue Cheese Jalapeno Poppers recipe.
Ingredients
2 eggs, beaten
1/4 cup milk
1 cup panko bread crumbs
1 teaspoon salt
1 teaspoon ground black pepper
1/2 tablespoon garlic powder
12 jalapeno chile peppers
1/2 cup crumbled bleu cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
Mix together the egg and milk in a small bowl. In a separate bowl, mix together the panko crumbs, salt, pepper, and garlic powder.
Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the blue cheese. Place the halves back together and secure with toothpicks. Dip each stuffed jalapeno in the egg mixture and then coat with the panko mixture. Arrange the breaded peppers on a baking sheet.
Bake in preheated oven until golden brown, about 15 minutes.
2 eggs, beaten
1/4 cup milk
1 cup panko bread crumbs
1 teaspoon salt
1 teaspoon ground black pepper
1/2 tablespoon garlic powder
12 jalapeno chile peppers
1/2 cup crumbled bleu cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
Mix together the egg and milk in a small bowl. In a separate bowl, mix together the panko crumbs, salt, pepper, and garlic powder.
Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the blue cheese. Place the halves back together and secure with toothpicks. Dip each stuffed jalapeno in the egg mixture and then coat with the panko mixture. Arrange the breaded peppers on a baking sheet.
Bake in preheated oven until golden brown, about 15 minutes.
Yummy or not :Bourbon Pecan Chicken recipe.
Ingredients
1/2 cup finely chopped pecans
1/2 cup dry bread crumbs
8 skinless, boneless chicken breast halves
1/4 cup clarified butter, melted
1/4 cup Dijon mustard
1/4 cup dark brown sugar
2 2/3 tablespoons bourbon whiskey
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
3/4 cup unsalted butter, chilled and cut into small cubes
1/2 cup sliced green onions
Directions
Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.
1/2 cup finely chopped pecans
1/2 cup dry bread crumbs
8 skinless, boneless chicken breast halves
1/4 cup clarified butter, melted
1/4 cup Dijon mustard
1/4 cup dark brown sugar
2 2/3 tablespoons bourbon whiskey
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
3/4 cup unsalted butter, chilled and cut into small cubes
1/2 cup sliced green onions
Directions
Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.
Yummy or not :Bailik (buy-lick) recipe.
Ingredients
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 tablespoons Hungarian paprika, divided
2 tablespoons prepared yellow mustard
salt and pepper to taste
2 cups matzo meal
1 cup oil for frying
Directions
In a bowl, whisk together the eggs, 1 tablespoon of paprika, mustard, salt and pepper. In a separate dish, stir together the remaining paprika and matzo meal.
Heat the oil in a large skillet over medium-high heat. Dip each chicken breast into the eggs, then into the matzo meal until completely coated. Make sure you can see no chicken through the breading, or it may fall off. Fry in the hot oil for about 5 minutes per side, or until the chicken is firm and the juices run clear. If it starts to brown too fast, reduce the heat slightly.
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 tablespoons Hungarian paprika, divided
2 tablespoons prepared yellow mustard
salt and pepper to taste
2 cups matzo meal
1 cup oil for frying
Directions
In a bowl, whisk together the eggs, 1 tablespoon of paprika, mustard, salt and pepper. In a separate dish, stir together the remaining paprika and matzo meal.
Heat the oil in a large skillet over medium-high heat. Dip each chicken breast into the eggs, then into the matzo meal until completely coated. Make sure you can see no chicken through the breading, or it may fall off. Fry in the hot oil for about 5 minutes per side, or until the chicken is firm and the juices run clear. If it starts to brown too fast, reduce the heat slightly.
Yummy or not :Better Than Best Fried Chicken recipe.
Ingredients
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
seasoning salt to taste
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper to taste
oil for frying
Directions
In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. Once chicken is doughy, test oil by dropping a piece of the 'dough' into it; the oil is ready when it starts to fry immediately.
Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
seasoning salt to taste
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper to taste
oil for frying
Directions
In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. Once chicken is doughy, test oil by dropping a piece of the 'dough' into it; the oil is ready when it starts to fry immediately.
Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.
Yummy or not :Betty's Green Tomato Chutney recipe.
Ingredients
2 pounds green tomatoes, chopped
1 pound cauliflower, chopped
1 1/2 pounds onions, chopped
2 1/2 pounds brown sugar
3 cups distilled white vinegar
1 1/4 cups all-purpose flour
2 1/2 teaspoons ground turmeric
2 1/2 teaspoons dry mustard powder
2 1/2 teaspoons curry powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup distilled white vinegar
Directions
Place the tomatoes, cauliflower, onion, sugar, and 3 cups of vinegar into a large pot; bring to a boil. Reduce heat to medium-low and stir until the sugar has dissolved, 5 to 10 minutes.
Stir the flour, turmeric, mustard, curry, nutmeg, clove, and ginger together in a bowl. Stir in the remaining cup of vinegar to create a thin paste. Blend this mixture into the simmering tomatoes. Cook and stir until the mixture thickens, then simmer an additional 10 minutes. Cool completely and store in the refrigerator.
2 pounds green tomatoes, chopped
1 pound cauliflower, chopped
1 1/2 pounds onions, chopped
2 1/2 pounds brown sugar
3 cups distilled white vinegar
1 1/4 cups all-purpose flour
2 1/2 teaspoons ground turmeric
2 1/2 teaspoons dry mustard powder
2 1/2 teaspoons curry powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup distilled white vinegar
Directions
Place the tomatoes, cauliflower, onion, sugar, and 3 cups of vinegar into a large pot; bring to a boil. Reduce heat to medium-low and stir until the sugar has dissolved, 5 to 10 minutes.
Stir the flour, turmeric, mustard, curry, nutmeg, clove, and ginger together in a bowl. Stir in the remaining cup of vinegar to create a thin paste. Blend this mixture into the simmering tomatoes. Cook and stir until the mixture thickens, then simmer an additional 10 minutes. Cool completely and store in the refrigerator.
Yummy or not :Blue Cheese and Walnut Wafers recipe.
Ingredients
1/2 cup butter
4 ounces blue cheese
1 1/4 cups all-purpose flour
1/8 teaspoon salt
1/3 cup finely chopped walnuts
Directions
Mix the butter, blue cheese, flour, and salt in a food processor, and process until smooth. Transfer to a bowl, and stir in the walnuts. Cover, and chill 5 minutes in the refrigerator.
Divide dough in half. Form each half into a log shape. Wrap in plastic wrap, and refrigerate 1 hour, until firm.
Preheat oven to 350 degrees F (175 degrees C). Slice the dough logs into 1/4 inch rounds, and arrange rounds on a baking sheet.
Bake 12 minutes in the preheated oven.
1/2 cup butter
4 ounces blue cheese
1 1/4 cups all-purpose flour
1/8 teaspoon salt
1/3 cup finely chopped walnuts
Directions
Mix the butter, blue cheese, flour, and salt in a food processor, and process until smooth. Transfer to a bowl, and stir in the walnuts. Cover, and chill 5 minutes in the refrigerator.
Divide dough in half. Form each half into a log shape. Wrap in plastic wrap, and refrigerate 1 hour, until firm.
Preheat oven to 350 degrees F (175 degrees C). Slice the dough logs into 1/4 inch rounds, and arrange rounds on a baking sheet.
Bake 12 minutes in the preheated oven.
Yummy or not :Brat 'N' Tot Bake recipe.
Ingredients
16 ounces uncooked bratwurst, casings removed
1 medium onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (32 ounce) package tater tots
2 cups sour cream
2 cups shredded Cheddar cheese
Directions
Crumble bratwurst into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. Stir in the soup. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Top with Tater Tots and sour cream. Sprinkle with cheese.
Bake, uncovered, at 350 degrees F for 35-40 minutes or until heated through and cheese is melted. Let stand for 5 minutes before serving.
16 ounces uncooked bratwurst, casings removed
1 medium onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (32 ounce) package tater tots
2 cups sour cream
2 cups shredded Cheddar cheese
Directions
Crumble bratwurst into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. Stir in the soup. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Top with Tater Tots and sour cream. Sprinkle with cheese.
Bake, uncovered, at 350 degrees F for 35-40 minutes or until heated through and cheese is melted. Let stand for 5 minutes before serving.
Yummy or not :Applesauce French Toast recipe.
Ingredients
3/4 cup milk
1 teaspoon ground cinnamon
2 tablespoons white sugar
1/4 cup applesauce
6 slices bread
Directions
In a large mixing bowl, combine the eggs, milk, cinnamon, sugar and applesauce; mix well.
Soak bread one slice at a time until saturated with liquid.
Cook on a lightly greased skillet or griddle over medium/high heat until lightly browned on both sides. Serve hot.
3/4 cup milk
1 teaspoon ground cinnamon
2 tablespoons white sugar
1/4 cup applesauce
6 slices bread
Directions
In a large mixing bowl, combine the eggs, milk, cinnamon, sugar and applesauce; mix well.
Soak bread one slice at a time until saturated with liquid.
Cook on a lightly greased skillet or griddle over medium/high heat until lightly browned on both sides. Serve hot.
Yummy or not :Barengate Bay Chicken recipe.
Ingredients
1 (10.75 ounce) can condensed cream of broccoli soup
1 (10.75 ounce) can milk
6 skinless, boneless chicken breast halves
1/4 cup olive oil
4 cloves garlic, chopped
1 (14.5 ounce) can chicken broth
6 fresh button mushrooms
2 lemons, quartered and seeded
Directions
In a small saucepan heat soup with milk over low heat; when heated through, set aside. Meanwhile, roll chicken in bread crumbs, pressing hard to make sure chicken is well coated.
Preheat oven to 350 degrees F (175 degrees C).
Place coated chicken in a lightly greased 9x13 inch baking dish and drizzle with oil, then sprinkle with chopped garlic. Stir chicken broth into soup mixture, and pour mixture all over chicken. Sprinkle with mushrooms, then squeeze lemon over all.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until chicken is cooked through and juices run clear.
1 (10.75 ounce) can condensed cream of broccoli soup
1 (10.75 ounce) can milk
6 skinless, boneless chicken breast halves
1/4 cup olive oil
4 cloves garlic, chopped
1 (14.5 ounce) can chicken broth
6 fresh button mushrooms
2 lemons, quartered and seeded
Directions
In a small saucepan heat soup with milk over low heat; when heated through, set aside. Meanwhile, roll chicken in bread crumbs, pressing hard to make sure chicken is well coated.
Preheat oven to 350 degrees F (175 degrees C).
Place coated chicken in a lightly greased 9x13 inch baking dish and drizzle with oil, then sprinkle with chopped garlic. Stir chicken broth into soup mixture, and pour mixture all over chicken. Sprinkle with mushrooms, then squeeze lemon over all.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until chicken is cooked through and juices run clear.
Yummy or not :Anytime Chili recipe.
Ingredients
1 pound ground sirloin beef
3 (8 ounce) cans Hunt's� Tomato Sauce
1 cup chili without beans
1 (15 ounce) can pinto beans, drained, rinsed
1 (15 ounce) can red kidney beans, drained, rinsed
1 (6 ounce) can Hunt's� Tomato Paste
Directions
Brown meat in large skillet over medium-high heat; drain.
Add tomato sauce, chili, pinto beans, kidney beans and tomato paste; stir until well blended.
Cook over medium heat 15 minutes, or until heated through, stirring occasionally.
1 pound ground sirloin beef
3 (8 ounce) cans Hunt's� Tomato Sauce
1 cup chili without beans
1 (15 ounce) can pinto beans, drained, rinsed
1 (15 ounce) can red kidney beans, drained, rinsed
1 (6 ounce) can Hunt's� Tomato Paste
Directions
Brown meat in large skillet over medium-high heat; drain.
Add tomato sauce, chili, pinto beans, kidney beans and tomato paste; stir until well blended.
Cook over medium heat 15 minutes, or until heated through, stirring occasionally.
Yummy or not :Apple Harvest Pound Cake with Caramel Glaze recipe.
Ingredients
2 cups white sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt
2 medium Granny Smith apples - peeled, cored and chopped
1 cup chopped walnuts
1/2 cup butter or margarine
2 teaspoons milk
1/2 cup brown sugar
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.
Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.
Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.
2 cups white sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt
2 medium Granny Smith apples - peeled, cored and chopped
1 cup chopped walnuts
1/2 cup butter or margarine
2 teaspoons milk
1/2 cup brown sugar
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.
Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.
Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.
Yummy or not :Apple Pudding recipe.
Ingredients
6 tart apples - peeled, cored and sliced
1/4 cup all-purpose flour
1 cup sugar
1 pinch salt
2 cups milk
Directions
Preheat oven to 325 degrees F (165 degrees C).
Toss apples with flour, sugar and salt and place in a 9x9 inch baking dish. Pour enough milk into dish to come almost to the top of the apples, but not cover them.
Bake in preheated oven 45 minutes, until apples are tender.
6 tart apples - peeled, cored and sliced
1/4 cup all-purpose flour
1 cup sugar
1 pinch salt
2 cups milk
Directions
Preheat oven to 325 degrees F (165 degrees C).
Toss apples with flour, sugar and salt and place in a 9x9 inch baking dish. Pour enough milk into dish to come almost to the top of the apples, but not cover them.
Bake in preheated oven 45 minutes, until apples are tender.
Yummy or not :Blackened Green Beans recipe.
Ingredients
2 pounds bacon, chopped
1/2 onion, chopped
salt and pepper to taste
1 teaspoon minced garlic
3 pounds fresh green beans, trimmed
Directions
Heat a large pot over medium-high heat. Add bacon, onion and garlic, and cook until browned. Gradually stir in the green beans, stirring to coat with bacon grease. Reduce heat to low, cover, and cook for 5 to 6 hours, stirring occasionally to prevent sticking.
2 pounds bacon, chopped
1/2 onion, chopped
salt and pepper to taste
1 teaspoon minced garlic
3 pounds fresh green beans, trimmed
Directions
Heat a large pot over medium-high heat. Add bacon, onion and garlic, and cook until browned. Gradually stir in the green beans, stirring to coat with bacon grease. Reduce heat to low, cover, and cook for 5 to 6 hours, stirring occasionally to prevent sticking.
Yummy or not :Baked Swiss Chicken recipe.
Ingredients
6 boneless skinless chicken breast halves (1-1/2 pounds)
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/2 cup white wine or chicken broth
6 slices Swiss cheese
1 cup crushed seasoned croutons
Directions
Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the soup and wine or broth; pour over chicken. Top with cheese and sprinkle with croutons. Bake, uncovered, at 350 degrees F for 35-40 minutes or until chicken juices run clear.
6 boneless skinless chicken breast halves (1-1/2 pounds)
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/2 cup white wine or chicken broth
6 slices Swiss cheese
1 cup crushed seasoned croutons
Directions
Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the soup and wine or broth; pour over chicken. Top with cheese and sprinkle with croutons. Bake, uncovered, at 350 degrees F for 35-40 minutes or until chicken juices run clear.
Yummy or not :Blueberry Nut Oat Bran Muffins recipe.
Ingredients
1 1/2 cups oat bran
1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/8 cups applesauce
1/2 cup egg substitute
2 tablespoons canola oil
1 teaspoon vanilla extract
1 1/2 cups blueberries
1/4 ounce chopped pecans
1/2 cup low fat granola
Directions
Preheat oven to 400 degrees F (200 degrees C). Line a 12 cup muffin pan with paper muffin liners, and spray liners with cooking spray.
In a large bowl, mix the oat bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, blend the applesauce, egg substitute, canola oil, and vanilla extract. Thoroughly mix the applesauce mixture into the flour mixture. Fold in the blueberries and pecans. Spoon the batter into the prepared muffin cups. Sprinkle batter with granola, and press granola lightly to make it stick.
Bake 18 minutes in the preheated oven, or until a toothpick inserted into a muffin comes out clean. Cool on a wire rack.
1 1/2 cups oat bran
1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/8 cups applesauce
1/2 cup egg substitute
2 tablespoons canola oil
1 teaspoon vanilla extract
1 1/2 cups blueberries
1/4 ounce chopped pecans
1/2 cup low fat granola
Directions
Preheat oven to 400 degrees F (200 degrees C). Line a 12 cup muffin pan with paper muffin liners, and spray liners with cooking spray.
In a large bowl, mix the oat bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, blend the applesauce, egg substitute, canola oil, and vanilla extract. Thoroughly mix the applesauce mixture into the flour mixture. Fold in the blueberries and pecans. Spoon the batter into the prepared muffin cups. Sprinkle batter with granola, and press granola lightly to make it stick.
Bake 18 minutes in the preheated oven, or until a toothpick inserted into a muffin comes out clean. Cool on a wire rack.
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