Ingredients
1/3 cup iced tea
1/3 cup prepared lemonade
Directions
Pour the iced tea and lemonade into an ice-filled glass; stir to mix.
6/04/2011
Yummy or not :Bananas Foster Chimichangas recipe.
Ingredients
1/4 cup butter
3 firm bananas. sliced
1/2 cup brown sugar
2 tablespoons spiced rum
2 (10 inch) flour tortillas
1 cup vegetable oil for frying
Directions
In a large skillet over medium heat, melt butter . Stir in bananas and sugar, and stir until sugar is dissolved. Pour in rum and cook 1 to 2 minutes more. Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito.
In a large skillet, heat the vegetable oil over medium-high heat. Fry chimichangas until golden. Drain on paper towels. Serve warm.
1/4 cup butter
3 firm bananas. sliced
1/2 cup brown sugar
2 tablespoons spiced rum
2 (10 inch) flour tortillas
1 cup vegetable oil for frying
Directions
In a large skillet over medium heat, melt butter . Stir in bananas and sugar, and stir until sugar is dissolved. Pour in rum and cook 1 to 2 minutes more. Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito.
In a large skillet, heat the vegetable oil over medium-high heat. Fry chimichangas until golden. Drain on paper towels. Serve warm.
Yummy or not :Benji's Pork Chops with Grapefruit Relish recipe.
Ingredients
4 cups water
2 cups orange juice
1/2 cup salt
1/2 cup light brown sugar
1 tablespoon garlic powder
1 tablespoon dried oregano
1 1/2 teaspoons ground thyme
4 boneless pork chops
2 grapefruits, juiced
1/4 cup brown sugar
1 tablespoon red pepper flakes
1 grapefruit, peeled and sectioned
salt and black pepper to taste
Directions
Whisk together the water, orange juice, 1/2 cup salt, light brown sugar, garlic powder, oregano, and thyme in a large glass or ceramic bowl. Submerge the pork chops in the brine. Cover the bowl with plastic wrap, and brine in the refrigerator for 1 hour.
Heat grapefruit juice, 1/4 cup brown sugar, and red pepper flakes in a saucepan. Cook and stir until sugar is dissolved and mixture comes to a boil; reduce heat and cook until syrupy, about 15 minutes. Remove 3 tablespoons of the mixture and set aside. Add half of the grapefruit sections to the syrup mixture and cook for 5 to 10 minutes.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Remove the pork chops from the brine and pat dry. Place the pork chops on a baking sheet lined with tin foil. Brush each side of the chops with the reserved grapefruit juice syrup. Season with salt and pepper. Broil for 7 to 10 minutes on each side and the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Place the remaining fresh grapefruit sections on the pork and drizzle relish over the top.
4 cups water
2 cups orange juice
1/2 cup salt
1/2 cup light brown sugar
1 tablespoon garlic powder
1 tablespoon dried oregano
1 1/2 teaspoons ground thyme
4 boneless pork chops
2 grapefruits, juiced
1/4 cup brown sugar
1 tablespoon red pepper flakes
1 grapefruit, peeled and sectioned
salt and black pepper to taste
Directions
Whisk together the water, orange juice, 1/2 cup salt, light brown sugar, garlic powder, oregano, and thyme in a large glass or ceramic bowl. Submerge the pork chops in the brine. Cover the bowl with plastic wrap, and brine in the refrigerator for 1 hour.
Heat grapefruit juice, 1/4 cup brown sugar, and red pepper flakes in a saucepan. Cook and stir until sugar is dissolved and mixture comes to a boil; reduce heat and cook until syrupy, about 15 minutes. Remove 3 tablespoons of the mixture and set aside. Add half of the grapefruit sections to the syrup mixture and cook for 5 to 10 minutes.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Remove the pork chops from the brine and pat dry. Place the pork chops on a baking sheet lined with tin foil. Brush each side of the chops with the reserved grapefruit juice syrup. Season with salt and pepper. Broil for 7 to 10 minutes on each side and the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Place the remaining fresh grapefruit sections on the pork and drizzle relish over the top.
Yummy or not :Asparagus 'n' Vinaigrette recipe.
Ingredients
2 pounds fresh asparagus, trimmed and cut into 2 inch pieces
2 green onions, thinly sliced
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon low-sodium teriyaki sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover; steam for 4-6 minutes or until crisp-tender. Immediately rinse in cold water. Place asparagus and green onions in a bowl.
Whisk together the oil, vinegar, teriyaki sauce, sugar, salt and pepper. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 2 hours. Stir before serving.
2 pounds fresh asparagus, trimmed and cut into 2 inch pieces
2 green onions, thinly sliced
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon low-sodium teriyaki sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover; steam for 4-6 minutes or until crisp-tender. Immediately rinse in cold water. Place asparagus and green onions in a bowl.
Whisk together the oil, vinegar, teriyaki sauce, sugar, salt and pepper. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 2 hours. Stir before serving.
Yummy or not :Brunch Egg Bake recipe.
Ingredients
3 cups shredded Cheddar cheese
3 cups shredded mozzarella cheese
1 (4.5 ounce) jar sliced mushrooms, drained
1/3 cup sliced green onions
1/2 cup chopped sweet red pepper
2 tablespoons butter or margarine
2 cups diced fully cooked ham
1 3/4 cups milk
1/2 cup all-purpose flour
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Combine cheeses; place 3 cups in an ungreased 13-in. x 9-in. x 2-in. baking dish and set aside. In a medium skillet, saute mushrooms, onions and red pepper in butter until tender; drain. Place over cheese; top with ham. Sprinkle with remaining cheese. In a bowl, beat eggs. Add milk, flour, parsley, basil, salt and pepper; mix well. Slowly pour over the cheese. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.
3 cups shredded Cheddar cheese
3 cups shredded mozzarella cheese
1 (4.5 ounce) jar sliced mushrooms, drained
1/3 cup sliced green onions
1/2 cup chopped sweet red pepper
2 tablespoons butter or margarine
2 cups diced fully cooked ham
1 3/4 cups milk
1/2 cup all-purpose flour
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Combine cheeses; place 3 cups in an ungreased 13-in. x 9-in. x 2-in. baking dish and set aside. In a medium skillet, saute mushrooms, onions and red pepper in butter until tender; drain. Place over cheese; top with ham. Sprinkle with remaining cheese. In a bowl, beat eggs. Add milk, flour, parsley, basil, salt and pepper; mix well. Slowly pour over the cheese. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.
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 :Broiler Icing recipe.
Ingredients
1 cup brown sugar
1/4 cup butter, melted
1/4 cup cream
1 cup flaked coconut
1/2 cup chopped walnuts
Directions
In a medium bowl, combine brown sugar, butter, and cream. Mix in coconut and chopped nuts.
Spread icing over cooled cake. Place cake under broiler for 2 minutes or until bubbly.
1 cup brown sugar
1/4 cup butter, melted
1/4 cup cream
1 cup flaked coconut
1/2 cup chopped walnuts
Directions
In a medium bowl, combine brown sugar, butter, and cream. Mix in coconut and chopped nuts.
Spread icing over cooled cake. Place cake under broiler for 2 minutes or until bubbly.
Yummy or not :Baked Pork Chops I recipe.
Ingredients
6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine
Directions
Preheat oven to 350 degrees F (175 degrees C).
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.
6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine
Directions
Preheat oven to 350 degrees F (175 degrees C).
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.
Yummy or not :Banana Fudge Cake recipe.
Ingredients
1 (18.25 ounce) package chocolate fudge cake mix
1 large ripe banana, mashed
1/2 cup butter or margarine
1/4 cup water
5 1/2 cups confectioners' sugar, divided
1/4 cup baking cocoa
1 small ripe banana, mashed
1/2 teaspoon vanilla extract
Directions
In a mixing bowl, prepare cake mix according to package directions, omitting 1/4 cup of the water. Beat on low speed until moistened. Add banana; beat on high for 2 minutes. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely. In a saucepan, heat butter and water until butter is melted; set aside. In a mixing bowl, combine 4 cups confectioners' sugar and cocoa. Add butter mixture, banana and vanilla; beat until smooth. Add enough remaining sugar until frosting reaches desired spreading consistency. Frost the cake.
1 (18.25 ounce) package chocolate fudge cake mix
1 large ripe banana, mashed
1/2 cup butter or margarine
1/4 cup water
5 1/2 cups confectioners' sugar, divided
1/4 cup baking cocoa
1 small ripe banana, mashed
1/2 teaspoon vanilla extract
Directions
In a mixing bowl, prepare cake mix according to package directions, omitting 1/4 cup of the water. Beat on low speed until moistened. Add banana; beat on high for 2 minutes. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely. In a saucepan, heat butter and water until butter is melted; set aside. In a mixing bowl, combine 4 cups confectioners' sugar and cocoa. Add butter mixture, banana and vanilla; beat until smooth. Add enough remaining sugar until frosting reaches desired spreading consistency. Frost the cake.
Yummy or not :Animal Crackers recipe.
Ingredients
1/2 cup rolled oats
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
2 teaspoons honey
1/4 cup buttermilk
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grind oats until fine using a blender or food processor.
In a medium bowl, stir together the blended oats, flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the buttermilk and honey to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto cookie sheets.
Bake for 5 to 7 minutes in the preheated oven, until edges are lightly browned. Remove from cookie sheets to cool on wire racks.
1/2 cup rolled oats
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
2 teaspoons honey
1/4 cup buttermilk
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grind oats until fine using a blender or food processor.
In a medium bowl, stir together the blended oats, flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the buttermilk and honey to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto cookie sheets.
Bake for 5 to 7 minutes in the preheated oven, until edges are lightly browned. Remove from cookie sheets to cool on wire racks.
Yummy or not :Baby Back Ribs recipe.
Ingredients
2 pounds pork baby back ribs
1 (18 ounce) bottle barbecue sauce
Directions
Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
Preheat oven to 300 degrees F (150 degrees C).
Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.
2 pounds pork baby back ribs
1 (18 ounce) bottle barbecue sauce
Directions
Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
Preheat oven to 300 degrees F (150 degrees C).
Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.
Yummy or not :A Good Easy Garlic Chicken recipe.
Ingredients
3 tablespoons butter
4 skinless, boneless chicken breast halves
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder
Directions
Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.
3 tablespoons butter
4 skinless, boneless chicken breast halves
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder
Directions
Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.
Yummy or not :Bakery Shop Icing recipe.
Ingredients
1/2 cup butter, softened
6 tablespoons shortening
1 cup white sugar
2 teaspoons vanilla extract
1 tablespoon cornstarch
1/2 cup warm milk
Directions
In a large bowl, cream butter, shortening, sugar and vanilla together. Stir cornstarch into milk and add to butter mixture. Beat at low speed until well blended. Beat another 5 to 7 minutes until icing is creamy.
Note: This icing will appear curdled at first, but continue beating and it will become smooth.
1/2 cup butter, softened
6 tablespoons shortening
1 cup white sugar
2 teaspoons vanilla extract
1 tablespoon cornstarch
1/2 cup warm milk
Directions
In a large bowl, cream butter, shortening, sugar and vanilla together. Stir cornstarch into milk and add to butter mixture. Beat at low speed until well blended. Beat another 5 to 7 minutes until icing is creamy.
Note: This icing will appear curdled at first, but continue beating and it will become smooth.
Yummy or not :BREAKSTONE'S Chicken and Sour Cream Enchiladas recipe.
Ingredients
2 cups chopped cooked chicken
1 cup BREAKSTONE'S Reduced Fat Sour Cream
1 1/2 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheese, divided
1 cup salsa, divided
2 tablespoons chopped cilantro
1 teaspoon ground cumin
10 flour tortillas
1 cup shredded lettuce
1 medium tomatoes, chopped
Directions
Preheat oven to 350 degrees F. Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin until well blended.
Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish. Top with remaining 3/4 cup salsa; cover.
Bake 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato just before serving.
2 cups chopped cooked chicken
1 cup BREAKSTONE'S Reduced Fat Sour Cream
1 1/2 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheese, divided
1 cup salsa, divided
2 tablespoons chopped cilantro
1 teaspoon ground cumin
10 flour tortillas
1 cup shredded lettuce
1 medium tomatoes, chopped
Directions
Preheat oven to 350 degrees F. Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin until well blended.
Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish. Top with remaining 3/4 cup salsa; cover.
Bake 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato just before serving.
Yummy or not :Broccoli with Poppy Seed Sauce recipe.
Ingredients
3 tablespoons butter
3 tablespoons minced onion
20 ounces broccoli florets
1 1/2 cups sour cream
2 teaspoons distilled white vinegar
2 teaspoons white sugar
1 1/2 teaspoons poppy seeds
1 teaspoon paprika
1/2 teaspoon salt (optional)
1/8 teaspoon cayenne pepper
1/4 cup chopped pecans (optional)
Directions
Melt butter in a saucepan over medium-high heat. Stir in onion, and cook until the onion has begun to turn golden brown, about 5 minutes. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6 minutes. Drain.
When the onions have turned golden brown, remove the saucepan from the heat, and whisk in the sour cream, vinegar, sugar, poppy seeds, paprika, salt, and cayenne pepper. Place the cooked broccoli into a serving dish, and pour the sauce overtop. Sprinkle with chopped pecans to serve.
3 tablespoons butter
3 tablespoons minced onion
20 ounces broccoli florets
1 1/2 cups sour cream
2 teaspoons distilled white vinegar
2 teaspoons white sugar
1 1/2 teaspoons poppy seeds
1 teaspoon paprika
1/2 teaspoon salt (optional)
1/8 teaspoon cayenne pepper
1/4 cup chopped pecans (optional)
Directions
Melt butter in a saucepan over medium-high heat. Stir in onion, and cook until the onion has begun to turn golden brown, about 5 minutes. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6 minutes. Drain.
When the onions have turned golden brown, remove the saucepan from the heat, and whisk in the sour cream, vinegar, sugar, poppy seeds, paprika, salt, and cayenne pepper. Place the cooked broccoli into a serving dish, and pour the sauce overtop. Sprinkle with chopped pecans to serve.
Yummy or not :Apple Cobbler recipe.
Ingredients
3 cups all-purpose flour
1 cup sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
1 tablespoon vanilla extract
3 tablespoons milk
8 cups thinly sliced peeled baking apples
2 tablespoons quick-cooking tapioca
1 tablespoon milk
3/4 teaspoon sugar
1/4 teaspoon ground cinnamon
Directions
In a bowl, combine flour, 1/4 cup sugar, baking powder and salt. Cut in butter until crumbly. In another bowl, lightly beat eggs and vanilla; add to crumb mixture. With a fork, gently mix in milk to moisten. Stir until dough forms a ball. Press half of the dough into the bottom of a greased 13-in. x 9-in. x 2-in. baking pan. Chill the remaining dough. Toss apples with tapioca, cinnamon and remaining sugar; place over dough in pan. On a lightly floured surface, roll chilled dough to fit top of pan. Place over apples. Brush with milk. Combine sugar and cinnamon; sprinkle on top. Bake at 350 degrees F for 45-50 minutes or until apples are tender and crust is golden.
3 cups all-purpose flour
1 cup sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
1 tablespoon vanilla extract
3 tablespoons milk
8 cups thinly sliced peeled baking apples
2 tablespoons quick-cooking tapioca
1 tablespoon milk
3/4 teaspoon sugar
1/4 teaspoon ground cinnamon
Directions
In a bowl, combine flour, 1/4 cup sugar, baking powder and salt. Cut in butter until crumbly. In another bowl, lightly beat eggs and vanilla; add to crumb mixture. With a fork, gently mix in milk to moisten. Stir until dough forms a ball. Press half of the dough into the bottom of a greased 13-in. x 9-in. x 2-in. baking pan. Chill the remaining dough. Toss apples with tapioca, cinnamon and remaining sugar; place over dough in pan. On a lightly floured surface, roll chilled dough to fit top of pan. Place over apples. Brush with milk. Combine sugar and cinnamon; sprinkle on top. Bake at 350 degrees F for 45-50 minutes or until apples are tender and crust is golden.
Yummy or not :Australian Deep Fried Chicken Wings recipe.
Ingredients
8 chicken wings
4 tablespoons soy sauce
3 tablespoons oyster sauce
3 tablespoons sweet sherry
salt and pepper to taste
1/2 cup all-purpose flour
1/2 cup corn flour
1 quart oil for deep frying
Directions
To Marinate: Place the chicken wings in a large nonporous glass dish or bowl. In a small bowl mix the soy sauce, oyster sauce, sherry, salt and pepper and pour mixture over chicken; turn to coat. Cover dish and refrigerate to marinate for 12 to 24 hours.
Remove chicken from marinade, disposing of any remaining marinade. Mix all-purpose flour with corn flour in a shallow dish or bowl and toss wings in flour mixture until well coated.
Heat oil in a deep skillet or deep fryer and deep fry wings until crispy and cooked through (juices run clear). Drain on paper towels and serve.
8 chicken wings
4 tablespoons soy sauce
3 tablespoons oyster sauce
3 tablespoons sweet sherry
salt and pepper to taste
1/2 cup all-purpose flour
1/2 cup corn flour
1 quart oil for deep frying
Directions
To Marinate: Place the chicken wings in a large nonporous glass dish or bowl. In a small bowl mix the soy sauce, oyster sauce, sherry, salt and pepper and pour mixture over chicken; turn to coat. Cover dish and refrigerate to marinate for 12 to 24 hours.
Remove chicken from marinade, disposing of any remaining marinade. Mix all-purpose flour with corn flour in a shallow dish or bowl and toss wings in flour mixture until well coated.
Heat oil in a deep skillet or deep fryer and deep fry wings until crispy and cooked through (juices run clear). Drain on paper towels and serve.
Yummy or not :Ali's Amazing Bruschetta recipe.
Ingredients
2 large tomatoes, coarsely chopped
1/2 sweet onion, chopped
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
2 teaspoons chopped fresh parsley
1/2 (1 pound) loaf Italian bread, cut into 1 inch slices
1/4 cup freshly grated Parmesan cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.
2 large tomatoes, coarsely chopped
1/2 sweet onion, chopped
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
2 teaspoons chopped fresh parsley
1/2 (1 pound) loaf Italian bread, cut into 1 inch slices
1/4 cup freshly grated Parmesan cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.
Yummy or not :Best Ever Brisket recipe.
Ingredients
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon white sugar
1 tablespoon seasoned salt
1 (4 pound) beef brisket
1 1/2 cups beef broth
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the chili powder, salt, garlic powder, onion powder, black pepper, sugar, and seasoning salt in a medium bowl, and blend thoroughly. Apply rub to surface of brisket.
Cook brisket, uncovered, in preheated oven for 1 hour. Remove from oven and add beef broth to roasting pan. Lower oven temperature to 300 degrees F (150 degrees C), cover roasting pan tightly with foil, and cook 3 more hours. Let brisket rest 30 minutes before slicing.
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon white sugar
1 tablespoon seasoned salt
1 (4 pound) beef brisket
1 1/2 cups beef broth
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the chili powder, salt, garlic powder, onion powder, black pepper, sugar, and seasoning salt in a medium bowl, and blend thoroughly. Apply rub to surface of brisket.
Cook brisket, uncovered, in preheated oven for 1 hour. Remove from oven and add beef broth to roasting pan. Lower oven temperature to 300 degrees F (150 degrees C), cover roasting pan tightly with foil, and cook 3 more hours. Let brisket rest 30 minutes before slicing.
Yummy or not :Balsamic Mushrooms recipe.
Ingredients
1/3 cup olive oil
3 cloves garlic, minced
1 pound fresh mushrooms, sliced
3 tablespoons balsamic vinegar
3 tablespoons white wine
salt and pepper to taste
Directions
Saute the garlic in olive oil for 1 to 2 minutes. Do not brown the garlic. Add mushrooms and cook 2 more minutes, stirring occasionally. Stir in balsamic vinegar and wine, cook another 2 minutes. Season to taste with salt and pepper.
1/3 cup olive oil
3 cloves garlic, minced
1 pound fresh mushrooms, sliced
3 tablespoons balsamic vinegar
3 tablespoons white wine
salt and pepper to taste
Directions
Saute the garlic in olive oil for 1 to 2 minutes. Do not brown the garlic. Add mushrooms and cook 2 more minutes, stirring occasionally. Stir in balsamic vinegar and wine, cook another 2 minutes. Season to taste with salt and pepper.
Yummy or not :Apple Cranberry Cobbler recipe.
Ingredients
5 cups thinly sliced peeled tart apples
1 1/4 cups sugar
1 cup fresh or frozen cranberries
3 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1 cup water
2 tablespoons butter or margarine
3/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup cold butter or margarine
1/4 cup milk
Directions
In a large saucepan, combine the apples, sugar, cranberries, tapioca, cinnamon and water. Let stand for 5 minutes, stirring occasionally. Cook and stir over medium heat until mixture comes to a full boil. Cook and stir 3 minutes longer. Pour into a greased 2-qt. baking dish. Dot with butter.
In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk to form a soft dough. Drop dough by tablespoonfuls over hot apple mixture. Bake, uncovered, at 375 degrees F for 30-35 minutes or until topping is golden brown and a toothpick inserted into topping comes out clean.
5 cups thinly sliced peeled tart apples
1 1/4 cups sugar
1 cup fresh or frozen cranberries
3 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1 cup water
2 tablespoons butter or margarine
3/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup cold butter or margarine
1/4 cup milk
Directions
In a large saucepan, combine the apples, sugar, cranberries, tapioca, cinnamon and water. Let stand for 5 minutes, stirring occasionally. Cook and stir over medium heat until mixture comes to a full boil. Cook and stir 3 minutes longer. Pour into a greased 2-qt. baking dish. Dot with butter.
In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk to form a soft dough. Drop dough by tablespoonfuls over hot apple mixture. Bake, uncovered, at 375 degrees F for 30-35 minutes or until topping is golden brown and a toothpick inserted into topping comes out clean.
Yummy or not :Apricot Fruitcake recipe.
Ingredients
1 cup dried apricots
1 cup water
3/4 cup butter
1 cup white sugar
1 cup golden raisins
1 pound red and green candied cherries
6 candied pineapple slices
1 pound dried mixed fruit
2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup apricot nectar
1 cup chopped walnuts
Directions
Preheat oven to 275 degrees F (135 degrees C). Grease two 9 inch tube pans.
In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
Separate the eggs. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside.
Cream the butter or margarine and sugar together. Add the beaten egg yolks and the apricots, and mix thoroughly.
Combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.
Combine the remaining flour, baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the prepared pans.
Bake at 275 degrees F (135 degrees C) for 2 hours. Garnish cakes with candied pineapples and cherries. Makes about 24 servings.
1 cup dried apricots
1 cup water
3/4 cup butter
1 cup white sugar
1 cup golden raisins
1 pound red and green candied cherries
6 candied pineapple slices
1 pound dried mixed fruit
2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup apricot nectar
1 cup chopped walnuts
Directions
Preheat oven to 275 degrees F (135 degrees C). Grease two 9 inch tube pans.
In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
Separate the eggs. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside.
Cream the butter or margarine and sugar together. Add the beaten egg yolks and the apricots, and mix thoroughly.
Combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.
Combine the remaining flour, baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the prepared pans.
Bake at 275 degrees F (135 degrees C) for 2 hours. Garnish cakes with candied pineapples and cherries. Makes about 24 servings.
Yummy or not :Broiled Asparagus with Lemon Tarragon Dressing recipe.
Ingredients
1 bunch asparagus spears, trimmed
4 teaspoons olive oil
kosher salt and ground black pepper to taste
1 tablespoon fresh lemon juice
1 shallot, minced
1 teaspoon dried tarragon
1/4 teaspoon Dijon mustard
1 teaspoon olive oil
Directions
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
Toss the asparagus with 4 teaspoons olive oil, salt, and pepper. Spread out onto the prepared baking sheet, and broil in the preheated oven until the asparagus spears are just tender and begin to turn lightly brown, about 8 minutes. Turn the spears over halfway through cooking.
While the spears are cooking, prepare the dressing by whisking together the lemon juice, shallot, tarragon, mustard, and olive oil in a small bowl; season to taste with salt and pepper. Once the asparagus is done, place it onto a serving platter and pour the dressing overtop.
1 bunch asparagus spears, trimmed
4 teaspoons olive oil
kosher salt and ground black pepper to taste
1 tablespoon fresh lemon juice
1 shallot, minced
1 teaspoon dried tarragon
1/4 teaspoon Dijon mustard
1 teaspoon olive oil
Directions
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
Toss the asparagus with 4 teaspoons olive oil, salt, and pepper. Spread out onto the prepared baking sheet, and broil in the preheated oven until the asparagus spears are just tender and begin to turn lightly brown, about 8 minutes. Turn the spears over halfway through cooking.
While the spears are cooking, prepare the dressing by whisking together the lemon juice, shallot, tarragon, mustard, and olive oil in a small bowl; season to taste with salt and pepper. Once the asparagus is done, place it onto a serving platter and pour the dressing overtop.
Yummy or not :Beef Marinade II recipe.
Ingredients
3/4 cup red wine
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon crushed bay leaf
1 teaspoon garlic powder
4 slices lemon
Directions
In a nonreactive container, blend red wine, soy sauce, and sesame oil. Place meat in the mixture, and season with basil, oregano, bay leaf, and garlic powder. Place lemon slices over the beef. Cover, and marinate in the refrigerator 25 minutes, turning once, before grilling as desired.
3/4 cup red wine
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon crushed bay leaf
1 teaspoon garlic powder
4 slices lemon
Directions
In a nonreactive container, blend red wine, soy sauce, and sesame oil. Place meat in the mixture, and season with basil, oregano, bay leaf, and garlic powder. Place lemon slices over the beef. Cover, and marinate in the refrigerator 25 minutes, turning once, before grilling as desired.
Yummy or not :Buttered Ginger Sauce recipe.
Ingredients
1/2 cup butter
1/4 cup grated fresh ginger root
1 1/2 tablespoons minced garlic
1/2 cup chopped green onions
1 1/2 teaspoons dried basil
1 teaspoon black pepper
1 dash red pepper flakes
1/3 cup grated Parmesan cheese
Directions
Melt butter in a small saucepan over medium heat. Stir in ginger, garlic, green onions, basil, black pepper and red pepper flakes; cook for 5 minutes. Stir in Parmesan cheese and cook until well blended.
1/2 cup butter
1/4 cup grated fresh ginger root
1 1/2 tablespoons minced garlic
1/2 cup chopped green onions
1 1/2 teaspoons dried basil
1 teaspoon black pepper
1 dash red pepper flakes
1/3 cup grated Parmesan cheese
Directions
Melt butter in a small saucepan over medium heat. Stir in ginger, garlic, green onions, basil, black pepper and red pepper flakes; cook for 5 minutes. Stir in Parmesan cheese and cook until well blended.
Yummy or not :Baked Orange Roughy with Veggies recipe.
Ingredients
3/4 teaspoon lemon-pepper seasoning
1/8 teaspoon salt
2 (6 ounce) fillets orange roughy, red snapper, cod or haddock
1/2 cup sliced fresh mushrooms
1/4 cup thinly sliced green onions
1/4 cup chopped seeded tomato
1/4 cup finely chopped green pepper
2 tablespoons butter, melted
1 1/2 teaspoons orange juice
1 cup hot cooked rice
4 1/2 teaspoons grated Parmesan cheese
Directions
Combine lemon-pepper and salt; sprinkle over both sides of fillets. Place in a greased 11-in. x 7-in. x 2-in. baking dish. Combine the mushrooms, onions, tomato and green pepper; spoon over fillets. Combine butter and orange juice; pour over fish and vegetables.
Cover and bake at 350 degrees F for 20-25 minutes or until fish flakes easily with a fork. Serve over rice. Sprinkle with Parmesan cheese if desired.
3/4 teaspoon lemon-pepper seasoning
1/8 teaspoon salt
2 (6 ounce) fillets orange roughy, red snapper, cod or haddock
1/2 cup sliced fresh mushrooms
1/4 cup thinly sliced green onions
1/4 cup chopped seeded tomato
1/4 cup finely chopped green pepper
2 tablespoons butter, melted
1 1/2 teaspoons orange juice
1 cup hot cooked rice
4 1/2 teaspoons grated Parmesan cheese
Directions
Combine lemon-pepper and salt; sprinkle over both sides of fillets. Place in a greased 11-in. x 7-in. x 2-in. baking dish. Combine the mushrooms, onions, tomato and green pepper; spoon over fillets. Combine butter and orange juice; pour over fish and vegetables.
Cover and bake at 350 degrees F for 20-25 minutes or until fish flakes easily with a fork. Serve over rice. Sprinkle with Parmesan cheese if desired.
Yummy or not :Best Ziti Ever with Sausage recipe.
Ingredients
1 (16 ounce) package ziti pasta
1 pound mild Italian sausage, casings removed
2 (24 ounce) jars Classico� Tomato and Basil Sauce
1 1/2 teaspoons dried basil, divided
12 ounces ricotta cheese
1 1/2 teaspoons Italian seasoning, divided
1 dash salt and pepper
1 pound mozzarella cheese, shredded
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat pasta sauce with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
Bake in preheated oven for 40 to 45 minutes.
1 (16 ounce) package ziti pasta
1 pound mild Italian sausage, casings removed
2 (24 ounce) jars Classico� Tomato and Basil Sauce
1 1/2 teaspoons dried basil, divided
12 ounces ricotta cheese
1 1/2 teaspoons Italian seasoning, divided
1 dash salt and pepper
1 pound mozzarella cheese, shredded
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat pasta sauce with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
Bake in preheated oven for 40 to 45 minutes.
Yummy or not :Asian Salmon Wrap recipe.
Ingredients
2 green onions, chopped
1/3 cup thinly julienned daikon radish
1/3 cup chopped cucumber
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1/4 teaspoon wasabi paste
1/8 teaspoon ground ginger
2 (12 inch) flour tortillas
1 cup cooked white rice
2/3 cup canned salmon, drained
2 teaspoons sesame seeds
Directions
Toss together the green onion, daikon radish, and cucumber in a small bowl. In a separate bowl, whisk together the rice wine vinegar, soy sauce, wasabi paste, and ground ginger.
Lay to two tortillas onto a flat surface. Divide the rice and place in the center of each tortilla. Top each portion of rice with half of the salmon and half of the vegetable mixture. Drizzle half of the soy sauce mixture over each portion of vegetables. Sprinkle each with 1 teaspoon sesame seeds. Wrap the edges of the tortillas around the filling completely to serve.
2 green onions, chopped
1/3 cup thinly julienned daikon radish
1/3 cup chopped cucumber
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1/4 teaspoon wasabi paste
1/8 teaspoon ground ginger
2 (12 inch) flour tortillas
1 cup cooked white rice
2/3 cup canned salmon, drained
2 teaspoons sesame seeds
Directions
Toss together the green onion, daikon radish, and cucumber in a small bowl. In a separate bowl, whisk together the rice wine vinegar, soy sauce, wasabi paste, and ground ginger.
Lay to two tortillas onto a flat surface. Divide the rice and place in the center of each tortilla. Top each portion of rice with half of the salmon and half of the vegetable mixture. Drizzle half of the soy sauce mixture over each portion of vegetables. Sprinkle each with 1 teaspoon sesame seeds. Wrap the edges of the tortillas around the filling completely to serve.
Yummy or not :Abernathy Biscuits recipe.
Ingredients
5 1/2 cups all-purpose flour
1 1/2 teaspoons lemon zest
1 1/2 cups white sugar
1 1/2 teaspoons baking powder
1 1/2 cups shortening
3 tablespoons milk
3 tablespoons caraway seed
Directions
In a large bowl, combine the flour, sugar, and baking powder. Cut in the shortening until the mixture resembles coarse crumbs.
In another bowl, beat the eggs, milk, seeds and lemon zest until blended well. Add to the dry ingredients and blend until smooth. If the dough seems a bit stiff, add extra milk, one tablespoon at a time.
On a floured surface, roll dough out 1/4 inch thick and cut using a 2 inch round cutter. Place cookies 2 inches apart on greased cookie sheet.
Bake in preheated 375 degree F (190 degrees C) oven for 7 to 10 minutes until edges are lightly browned. Cool on wire rack.
5 1/2 cups all-purpose flour
1 1/2 teaspoons lemon zest
1 1/2 cups white sugar
1 1/2 teaspoons baking powder
1 1/2 cups shortening
3 tablespoons milk
3 tablespoons caraway seed
Directions
In a large bowl, combine the flour, sugar, and baking powder. Cut in the shortening until the mixture resembles coarse crumbs.
In another bowl, beat the eggs, milk, seeds and lemon zest until blended well. Add to the dry ingredients and blend until smooth. If the dough seems a bit stiff, add extra milk, one tablespoon at a time.
On a floured surface, roll dough out 1/4 inch thick and cut using a 2 inch round cutter. Place cookies 2 inches apart on greased cookie sheet.
Bake in preheated 375 degree F (190 degrees C) oven for 7 to 10 minutes until edges are lightly browned. Cool on wire rack.
Yummy or not :Apple Pancake Tier recipe.
Ingredients
1 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
5 tablespoons butter or margarine, melted
6 cups sliced peeled baking apples
1/4 cup sugar
1 teaspoon grated lemon peel
confectioners' sugar
Directions
In a mixing bowl, beat eggs until fluffy. Add milk. Combine flour, salt and cinnamon; add to egg mixture and mix well. Brush 3 tablespoons butter on sides and bottom of three 9-in. pie pans (using 1 tablespoon in each pan). Divide batter evenly between the pans. Bake at 400 degrees F for 20-25 minutes or until golden and puffy. Heat remaining butter in a skillet. Saute apples for 10 minutes or until crisp-tender. Stir in sugar and continue cooking for 5 minutes or until apples are tender. drain, reserving juice. When pancakes are done, stack on a serving plate in this order: one pancake, a third of the apples and a third of the lemon peel. Repeat layers. Dust with confectioners' sugar. Pass reserved apple juice if desired.
1 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
5 tablespoons butter or margarine, melted
6 cups sliced peeled baking apples
1/4 cup sugar
1 teaspoon grated lemon peel
confectioners' sugar
Directions
In a mixing bowl, beat eggs until fluffy. Add milk. Combine flour, salt and cinnamon; add to egg mixture and mix well. Brush 3 tablespoons butter on sides and bottom of three 9-in. pie pans (using 1 tablespoon in each pan). Divide batter evenly between the pans. Bake at 400 degrees F for 20-25 minutes or until golden and puffy. Heat remaining butter in a skillet. Saute apples for 10 minutes or until crisp-tender. Stir in sugar and continue cooking for 5 minutes or until apples are tender. drain, reserving juice. When pancakes are done, stack on a serving plate in this order: one pancake, a third of the apples and a third of the lemon peel. Repeat layers. Dust with confectioners' sugar. Pass reserved apple juice if desired.
Yummy or not :Brunch on the Bayou recipe.
Ingredients
4 ounces Italian sausage, casings removed
1/2 (1 pound) loaf day old French bread, broken into small pieces
3 tablespoons butter, melted
1 pound shredded Monterey Jack cheese
1 1/2 cups whole milk
1/3 cup white wine
3 green onions, chopped
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 cup sour cream
1/2 cup Parmesan cheese
Directions
Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside.
Spread bread pieces in the bottom of a 9x13 inch baking dish. Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage. Cover with shredded cheese. In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions. Season with black and red pepper. Pour the egg mixture over everything in the baking dish. Cover, and refrigerate overnight.
Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).
Cover the dish, and bake for 30 minutes in the preheated oven. Then uncover, and bake for an additional 30 minutes. Remove from the oven, and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.
4 ounces Italian sausage, casings removed
1/2 (1 pound) loaf day old French bread, broken into small pieces
3 tablespoons butter, melted
1 pound shredded Monterey Jack cheese
1 1/2 cups whole milk
1/3 cup white wine
3 green onions, chopped
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 cup sour cream
1/2 cup Parmesan cheese
Directions
Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside.
Spread bread pieces in the bottom of a 9x13 inch baking dish. Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage. Cover with shredded cheese. In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions. Season with black and red pepper. Pour the egg mixture over everything in the baking dish. Cover, and refrigerate overnight.
Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).
Cover the dish, and bake for 30 minutes in the preheated oven. Then uncover, and bake for an additional 30 minutes. Remove from the oven, and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.
Yummy or not :Bavarian Pot Roast recipe.
Ingredients
1 (4 pound) boneless beef top round roast, halved
1 1/2 cups apple juice
1 (8 ounce) can tomato sauce
1 small onion, chopped
2 tablespoons white vinegar
1 tablespoon salt
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 cup cornstarch
1/2 cup water
Directions
In a Dutch oven coated with nonstick cooking spray, brown roast on all sides over medium-high heat; drain. transfer to a 5-qt. slow cooker. In a bowl, combine the juice, tomato sauce, onion, vinegar, salt, ginger and cinnamon; pour over roast. Cover and cook on high for 5-7 hours.
In a small bowl, combine cornstarch and water until smooth; stir into cooking juices until well combined. Cover and cook 1 hour longer or until the meat is tender and gravy begins to thicken.
1 (4 pound) boneless beef top round roast, halved
1 1/2 cups apple juice
1 (8 ounce) can tomato sauce
1 small onion, chopped
2 tablespoons white vinegar
1 tablespoon salt
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 cup cornstarch
1/2 cup water
Directions
In a Dutch oven coated with nonstick cooking spray, brown roast on all sides over medium-high heat; drain. transfer to a 5-qt. slow cooker. In a bowl, combine the juice, tomato sauce, onion, vinegar, salt, ginger and cinnamon; pour over roast. Cover and cook on high for 5-7 hours.
In a small bowl, combine cornstarch and water until smooth; stir into cooking juices until well combined. Cover and cook 1 hour longer or until the meat is tender and gravy begins to thicken.
Yummy or not :Brussels Sprouts Salad recipe.
Ingredients
1 1/2 pounds Brussels sprouts, trimmed and halved
2 green onions, chopped
1/2 cup olive or vegetable oil
2 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 head red leaf lettuce or radiccio, torn
2 tablespoons slivered almonds, toasted
Directions
Place 1 in. of water in a saucepan; add brussels sprouts. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain; rinse with cold water and pat dry. Place sprouts and onions in a bowl; set aside.
In a small bowl, whisk the oil, lemon juice, mustard, salt, thyme and pepper. Toss lettuce with 2 tablespoons of dressing; place in a large shallow serving bowl. Pour remaining dressing over brussels sprouts and toss to coat; mound on lettuce. Sprinkle with almonds.
1 1/2 pounds Brussels sprouts, trimmed and halved
2 green onions, chopped
1/2 cup olive or vegetable oil
2 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 head red leaf lettuce or radiccio, torn
2 tablespoons slivered almonds, toasted
Directions
Place 1 in. of water in a saucepan; add brussels sprouts. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain; rinse with cold water and pat dry. Place sprouts and onions in a bowl; set aside.
In a small bowl, whisk the oil, lemon juice, mustard, salt, thyme and pepper. Toss lettuce with 2 tablespoons of dressing; place in a large shallow serving bowl. Pour remaining dressing over brussels sprouts and toss to coat; mound on lettuce. Sprinkle with almonds.
Yummy or not :Bing Cherry Delight recipe.
Ingredients
1 (14 ounce) can sweetened condensed milk
7 tablespoons lemon juice
1 (16.5 ounce) can pitted dark sweet cherries, drained
1 cup whipping cream
1 cup chopped pecans
1/2 cup vanilla wafer crumbs
Directions
In a large bowl, combine milk and lemon juice. Fold in cherries. In a mixing bowl, beat cream until stiff peaks form. Gently fold cream and pecans into cherry mixture. Spread into an ungreased 11-in. x 7-in. x 2-in. dish; sprinkle with wafer crumbs. Cover and freeze overnight or until firm. May be frozen for up to 2 months. Remove from the freezer 15 minutes before cutting.
1 (14 ounce) can sweetened condensed milk
7 tablespoons lemon juice
1 (16.5 ounce) can pitted dark sweet cherries, drained
1 cup whipping cream
1 cup chopped pecans
1/2 cup vanilla wafer crumbs
Directions
In a large bowl, combine milk and lemon juice. Fold in cherries. In a mixing bowl, beat cream until stiff peaks form. Gently fold cream and pecans into cherry mixture. Spread into an ungreased 11-in. x 7-in. x 2-in. dish; sprinkle with wafer crumbs. Cover and freeze overnight or until firm. May be frozen for up to 2 months. Remove from the freezer 15 minutes before cutting.
Yummy or not :Awesome Turkey Sandwich recipe.
Ingredients
2 slices whole wheat bread, toasted (optional)
1 tablespoon mayonnaise
2 teaspoons Dijon-style prepared mustard
3 slices smoked turkey breast
2 tablespoons guacamole
1/2 cup mixed salad greens
1/4 cup bean sprouts
1/4 avocado - peeled, pitted and sliced
3 ounces Colby-Monterey Jack cheese, sliced
2 slices tomato
Directions
Spread mayonnaise on one slice of toast, then spread mustard on the other. Arrange the sliced turkey on one side. Spread guacamole over the turkey. Pile on the salad greens, bean sprouts, avocado and cheese. Finish with tomato slices, then place the remaining slice of toast on top.
2 slices whole wheat bread, toasted (optional)
1 tablespoon mayonnaise
2 teaspoons Dijon-style prepared mustard
3 slices smoked turkey breast
2 tablespoons guacamole
1/2 cup mixed salad greens
1/4 cup bean sprouts
1/4 avocado - peeled, pitted and sliced
3 ounces Colby-Monterey Jack cheese, sliced
2 slices tomato
Directions
Spread mayonnaise on one slice of toast, then spread mustard on the other. Arrange the sliced turkey on one side. Spread guacamole over the turkey. Pile on the salad greens, bean sprouts, avocado and cheese. Finish with tomato slices, then place the remaining slice of toast on top.
Yummy or not :Apple Downside-Up Cake recipe.
Ingredients
2 tablespoons butter
1/4 cup packed brown sugar
2 medium sized apples, sliced
2 cups buttermilk baking mix
2 tablespoons white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup milk
Directions
Preheat oven to 400 degrees F (200 degrees C).
Melt butter in the 9 inch pan over the stovetop. Remove from heat. Sprinkle the brown sugar over the melted butter. Arrange the apple slices over the brown sugar.
In a medium bowl, stir together the baking mix, sugar, cinnamon and nutmeg. Add the egg and milk, beat with an electric mixer until smooth. Spoon batter over the apples.
Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean. Invert cake onto a serving plate while still hot. Serve with ice cream or whipped topping.
2 tablespoons butter
1/4 cup packed brown sugar
2 medium sized apples, sliced
2 cups buttermilk baking mix
2 tablespoons white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup milk
Directions
Preheat oven to 400 degrees F (200 degrees C).
Melt butter in the 9 inch pan over the stovetop. Remove from heat. Sprinkle the brown sugar over the melted butter. Arrange the apple slices over the brown sugar.
In a medium bowl, stir together the baking mix, sugar, cinnamon and nutmeg. Add the egg and milk, beat with an electric mixer until smooth. Spoon batter over the apples.
Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean. Invert cake onto a serving plate while still hot. Serve with ice cream or whipped topping.
Yummy or not :Aunty Pasto's Seafood Lasagna recipe.
Ingredients
8 lasagna noodles
2 tablespoons butter
1 cup chopped onion
1 (8 ounce) package cream cheese, softened
1 1/2 cups cottage cheese, creamed
1 egg, beaten
2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 (10.75 ounce) cans condensed cream of mushroom soup
1/3 cup milk
1/3 cup dry white wine
1 (6 ounce) can crabmeat
1 pound cooked salad shrimp
1/4 cup grated Parmesan cheese
1/2 cup shredded sharp Cheddar cheese
2 cups fresh sliced mushrooms
Directions
Cook noodles in a large pot of boiling salted water until done. Rinse and drain noodles. Set aside.
Melt butter or margarine in a small saute pan over medium heat. Add onion; cook and stir until tender. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
In a medium bowl, combine soup, milk, and wine. Stir in crab, shrimp, and mushrooms.
Place 4 noodles in the bottom of a well oiled 9x13 inch pan. Spread 1/2 cheese mixture over the noodles, and spoon 1/2 soup mixture over cheese. Repeat layers.
Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Top with sharp cheese, and parmesan cheese. Brown lasagna under broiler. Remove from oven, and let stand 15 minutes before serving.
8 lasagna noodles
2 tablespoons butter
1 cup chopped onion
1 (8 ounce) package cream cheese, softened
1 1/2 cups cottage cheese, creamed
1 egg, beaten
2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 (10.75 ounce) cans condensed cream of mushroom soup
1/3 cup milk
1/3 cup dry white wine
1 (6 ounce) can crabmeat
1 pound cooked salad shrimp
1/4 cup grated Parmesan cheese
1/2 cup shredded sharp Cheddar cheese
2 cups fresh sliced mushrooms
Directions
Cook noodles in a large pot of boiling salted water until done. Rinse and drain noodles. Set aside.
Melt butter or margarine in a small saute pan over medium heat. Add onion; cook and stir until tender. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
In a medium bowl, combine soup, milk, and wine. Stir in crab, shrimp, and mushrooms.
Place 4 noodles in the bottom of a well oiled 9x13 inch pan. Spread 1/2 cheese mixture over the noodles, and spoon 1/2 soup mixture over cheese. Repeat layers.
Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Top with sharp cheese, and parmesan cheese. Brown lasagna under broiler. Remove from oven, and let stand 15 minutes before serving.
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