Ingredients
1/2 cup reduced-fat ranch dressing
2 tablespoons orange juice
1 tablespoon prepared horseradish
4 cups chopped broccoli
1 large mango, peeled and cubed
1/2 cup cashews
1 small red onion, cut into thin wedges
1 (11 ounce) can mandarin oranges, drained
Directions
Combine ranch dressing, orange juice, and horseradish in a bowl; mix well and set aside.
Toss together the chopped broccoli, cubed mango, cashews, and wedged onion in a salad bowl. Pour the dressing over the broccoli mixture; toss to coat. Refrigerate at least 4 hours. Add the drained oranges to the salad just before serving.
6/06/2011
Yummy or not :Baked Corn Pudding recipe.
Ingredients
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15.25 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn
Directions
In a bowl, combine the sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean.
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15.25 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn
Directions
In a bowl, combine the sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean.
Yummy or not :Almond Croissants recipe.
Ingredients
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup cold butter
3/4 cup warm milk (110 to 115 degrees F)
3 egg yolks
1/2 cup almond paste
1 egg white
1/4 cup confectioners' sugar
1 egg white
1 tablespoon water
1/4 cup sliced almonds
Directions
In a bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add milk and egg yolks to yeast mixture; mix well. Stir into flour mixture; mix well. Do not knead. Cover and refrigerate overnight.
In a mixing bowl, beat filling ingredients until smooth. Punch dough down. Turn dough onto a lightly floured surface; divide in half. Roll each piece into a 12-in. circle; cut each circle into eight wedges. Spread filling over wedges; roll up from wide end. Place with point side down 3 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place for 1 hour (dough will not double).
Beat egg white and water; brush over croissants. Sprinkle with almonds. Bake at 350 degrees F for 15-20 minutes. Remove from pans to wire racks to cool.
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup cold butter
3/4 cup warm milk (110 to 115 degrees F)
3 egg yolks
1/2 cup almond paste
1 egg white
1/4 cup confectioners' sugar
1 egg white
1 tablespoon water
1/4 cup sliced almonds
Directions
In a bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add milk and egg yolks to yeast mixture; mix well. Stir into flour mixture; mix well. Do not knead. Cover and refrigerate overnight.
In a mixing bowl, beat filling ingredients until smooth. Punch dough down. Turn dough onto a lightly floured surface; divide in half. Roll each piece into a 12-in. circle; cut each circle into eight wedges. Spread filling over wedges; roll up from wide end. Place with point side down 3 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place for 1 hour (dough will not double).
Beat egg white and water; brush over croissants. Sprinkle with almonds. Bake at 350 degrees F for 15-20 minutes. Remove from pans to wire racks to cool.
Yummy or not :Baked Garlic Chicken recipe.
Ingredients
2 cups sour cream
2 tablespoons lemon juice
4 garlic cloves, minced
4 teaspoons celery salt
4 teaspoons Worcestershire sauce
2 teaspoons paprika
1/2 teaspoon pepper
8 skinless, boneless chicken breast halves
2 cups crushed butter-flavored crackers
1/2 cup butter or margarine, melted
1/4 cup vegetable oil
Directions
In a large shallow glass dish, combine the first seven ingredients. Add chicken; turn to coat. Cover and refrigerate for 3-4 hours. Place cracker crumbs in a shallow bowl; roll chicken in crumbs until coated. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Combine butter and oil; pour over the chicken. Bake, uncovered, at 350 degrees F for 50-60 minutes or until chicken juices run clear.
2 cups sour cream
2 tablespoons lemon juice
4 garlic cloves, minced
4 teaspoons celery salt
4 teaspoons Worcestershire sauce
2 teaspoons paprika
1/2 teaspoon pepper
8 skinless, boneless chicken breast halves
2 cups crushed butter-flavored crackers
1/2 cup butter or margarine, melted
1/4 cup vegetable oil
Directions
In a large shallow glass dish, combine the first seven ingredients. Add chicken; turn to coat. Cover and refrigerate for 3-4 hours. Place cracker crumbs in a shallow bowl; roll chicken in crumbs until coated. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Combine butter and oil; pour over the chicken. Bake, uncovered, at 350 degrees F for 50-60 minutes or until chicken juices run clear.
Yummy or not :Allison's Supreme Chocolate Chip Cookies recipe.
Ingredients
1/2 cup shortening
1/2 cup butter, softened
3/4 cup packed brown sugar
3/4 cup white sugar
1 teaspoon vanilla extract
1 tablespoon coffee-flavored liqueur
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oats
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening, butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and coffee liqueur. Combine the flour, baking soda, and salt; stir into the sugar mixture. Mix in the oats, chocolate chips, and walnuts. Roll tablespoonfuls of dough into balls, and place them 2 inches apart onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until golden. Cool on a wire rack for a few minutes before eating!
1/2 cup shortening
1/2 cup butter, softened
3/4 cup packed brown sugar
3/4 cup white sugar
1 teaspoon vanilla extract
1 tablespoon coffee-flavored liqueur
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oats
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening, butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and coffee liqueur. Combine the flour, baking soda, and salt; stir into the sugar mixture. Mix in the oats, chocolate chips, and walnuts. Roll tablespoonfuls of dough into balls, and place them 2 inches apart onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until golden. Cool on a wire rack for a few minutes before eating!
Yummy or not :Asian Turkey Burgers recipe.
Ingredients
1 egg white
1 tablespoon soy sauce
1/2 cup dry bread crumbs
1 tablespoon finely chopped onion
1 garlic clove, minced
1/4 teaspoon ground ginger
1/8 teaspoon pepper
12 ounces ground turkey
Directions
In a bowl, combine the first seven ingredients. Crumble turkey over mixture and mix just until combined. Shape into four patties. Cook in a nonstick skillet coated with nonstick cooking spray until no longer pink.
1 egg white
1 tablespoon soy sauce
1/2 cup dry bread crumbs
1 tablespoon finely chopped onion
1 garlic clove, minced
1/4 teaspoon ground ginger
1/8 teaspoon pepper
12 ounces ground turkey
Directions
In a bowl, combine the first seven ingredients. Crumble turkey over mixture and mix just until combined. Shape into four patties. Cook in a nonstick skillet coated with nonstick cooking spray until no longer pink.
Yummy or not :Basil Pecan Pesto recipe.
Ingredients
3 cups fresh basil leaves
1 1/2 cups pecans
4 cloves garlic
1/2 cup shredded Parmesan cheese
3/4 cup olive oil
1/2 teaspoon kosher salt
1 pinch ground black pepper to taste
Directions
Blend the basil, pecans, garlic, Parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste.
3 cups fresh basil leaves
1 1/2 cups pecans
4 cloves garlic
1/2 cup shredded Parmesan cheese
3/4 cup olive oil
1/2 teaspoon kosher salt
1 pinch ground black pepper to taste
Directions
Blend the basil, pecans, garlic, Parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste.
Yummy or not :Buffalo Sauce recipe.
Ingredients
1 cup red pepper sauce
1 cup Italian-style salad dressing
1/2 cup butter
Directions
In a medium saucepan over medium heat, place red pepper sauce, Italian-style salad dressing and butter. Slowly cook and stir until the butter has melted and ingredients are well blended.
1 cup red pepper sauce
1 cup Italian-style salad dressing
1/2 cup butter
Directions
In a medium saucepan over medium heat, place red pepper sauce, Italian-style salad dressing and butter. Slowly cook and stir until the butter has melted and ingredients are well blended.
Yummy or not :Aussie Omelet recipe.
Ingredients
1 onion, diced
1 clove garlic, crushed
1/2 cup sliced fresh mushrooms
1/4 cup diced green bell pepper
12 medium shrimp - peeled and deveined
1/2 cup milk
1 teaspoon curry powder
salt and pepper to taste
1 tablespoon olive oil
4 ounces shredded Cheddar cheese
1 tomato, sliced
Directions
In a medium nonstick saucepan over medium heat, cook and stir the onion, garlic, mushrooms and pepper until tender, about 5 minutes Mix in shrimp, and cook until opaque. Remove from heat, and set aside.
In a medium bowl, beat together eggs and milk. Mix in curry powder, salt and pepper.
Heat the olive oil in a skillet over medium heat. Pour in egg mixture, and cook 5 minutes, or until firm. Top with Cheddar cheese, tomato and the onion and shrimp mixture. Fold eggs over filling, and serve warm.
1 onion, diced
1 clove garlic, crushed
1/2 cup sliced fresh mushrooms
1/4 cup diced green bell pepper
12 medium shrimp - peeled and deveined
1/2 cup milk
1 teaspoon curry powder
salt and pepper to taste
1 tablespoon olive oil
4 ounces shredded Cheddar cheese
1 tomato, sliced
Directions
In a medium nonstick saucepan over medium heat, cook and stir the onion, garlic, mushrooms and pepper until tender, about 5 minutes Mix in shrimp, and cook until opaque. Remove from heat, and set aside.
In a medium bowl, beat together eggs and milk. Mix in curry powder, salt and pepper.
Heat the olive oil in a skillet over medium heat. Pour in egg mixture, and cook 5 minutes, or until firm. Top with Cheddar cheese, tomato and the onion and shrimp mixture. Fold eggs over filling, and serve warm.
Yummy or not :Brown Rice Pudding III recipe.
Ingredients
2/3 cup brown rice
1 1/3 cups water
1 (14 ounce) can light coconut milk
1 (5 ounce) can evaporated milk
1/3 cup granular no-calorie sucralose sweetener (such as Splenda�), or more to taste
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 tablespoon molasses
1/2 teaspoon almond extract
1 egg, beaten
Directions
Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
Bring the coconut milk and evaporated milk to a simmer in a large saucepan over medium-low heat. Stir the sucralose sweetener into the mixture until dissolved. Add the cinnamon, nutmeg, ginger, and molasses to the mixture and mix well.
Temper the eggs by stirring about 2 tablespoons of the coconut mixture into the eggs; add to the mixture in the saucepan along with the almond extract. Stir the cooked rice into the mixture, breaking the grains apart with a spoon as you stir. Reduce heat to low and simmer until the mixture thickens, about 45 minutes.
2/3 cup brown rice
1 1/3 cups water
1 (14 ounce) can light coconut milk
1 (5 ounce) can evaporated milk
1/3 cup granular no-calorie sucralose sweetener (such as Splenda�), or more to taste
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 tablespoon molasses
1/2 teaspoon almond extract
1 egg, beaten
Directions
Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
Bring the coconut milk and evaporated milk to a simmer in a large saucepan over medium-low heat. Stir the sucralose sweetener into the mixture until dissolved. Add the cinnamon, nutmeg, ginger, and molasses to the mixture and mix well.
Temper the eggs by stirring about 2 tablespoons of the coconut mixture into the eggs; add to the mixture in the saucepan along with the almond extract. Stir the cooked rice into the mixture, breaking the grains apart with a spoon as you stir. Reduce heat to low and simmer until the mixture thickens, about 45 minutes.
Yummy or not :Bob Evans� Mediterranean Pasta Salad recipe.
Ingredients
1 (2.1 ounce) package Bob Evans� Express pre-cooked bacon
8 ounces bow tie pasta
1/2 cup sun-dried tomato salad dressing (can also use Italian or Greek style dressing)
8 ounces fresh mozzarella, cut into small cubes
1 cup cherry tomatoes, cut in half
1/3 cup kalamata olives, chopped
4 sun dried tomatoes in oil, drained and chopped
Directions
Microwave bacon according to package directions. Cool slightly and then chop. Meanwhile cook pasta according to package directions and drain. In a large serving bowl, combine all ingredients and stir well. Serve warm.
1 (2.1 ounce) package Bob Evans� Express pre-cooked bacon
8 ounces bow tie pasta
1/2 cup sun-dried tomato salad dressing (can also use Italian or Greek style dressing)
8 ounces fresh mozzarella, cut into small cubes
1 cup cherry tomatoes, cut in half
1/3 cup kalamata olives, chopped
4 sun dried tomatoes in oil, drained and chopped
Directions
Microwave bacon according to package directions. Cool slightly and then chop. Meanwhile cook pasta according to package directions and drain. In a large serving bowl, combine all ingredients and stir well. Serve warm.
Yummy or not :Beer Cheese Soup VII recipe.
Ingredients
3/8 cup butter
1 1/2 cups chopped onion
3 (12 fluid ounce) cans or bottles beer
1 1/2 cups diced carrots
3 stalks celery, diced
1 tablespoon ground cumin
2 1/2 teaspoons salt
3/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon ground black pepper
3 cups sour cream
12 ounces processed cheese, cubed
Directions
In a large pot over medium heat, melt butter. Cook onion in butter until tender. Stir in beer, carrots and celery. Bring to a boil, then reduce heat, cover and simmer 10 minutes.
Stir in cumin, salt, nutmeg, cloves and pepper. Bring to a boil again, then reduce heat, cover and simmer 30 minutes.
Remove from heat and stir in sour cream and cheese. Serve at once.
3/8 cup butter
1 1/2 cups chopped onion
3 (12 fluid ounce) cans or bottles beer
1 1/2 cups diced carrots
3 stalks celery, diced
1 tablespoon ground cumin
2 1/2 teaspoons salt
3/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon ground black pepper
3 cups sour cream
12 ounces processed cheese, cubed
Directions
In a large pot over medium heat, melt butter. Cook onion in butter until tender. Stir in beer, carrots and celery. Bring to a boil, then reduce heat, cover and simmer 10 minutes.
Stir in cumin, salt, nutmeg, cloves and pepper. Bring to a boil again, then reduce heat, cover and simmer 30 minutes.
Remove from heat and stir in sour cream and cheese. Serve at once.
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 :Bub Bub's Hearty Mush recipe.
Ingredients
2 cups uncooked long grain white rice
1 quart water
1 (16 ounce) package kielbasa sausage, sliced
1 tablespoon ground cayenne pepper
1 teaspoon garlic salt
1 teaspoon seasoned salt
1 teaspoon salt
1 teaspoon ground black pepper
2 (29 ounce) cans mixed vegetables, drained
3 tablespoons butter
Directions
In a medium pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 25 minutes.
Cut the kielbasa slices in half, and place in a large skillet over medium heat. Cook 5 minutes, until heated through, and season with cayenne pepper, garlic salt, seasoned salt, salt, and pepper. Mix in the vegetables and butter. Cover, and continue cooking about 10 minutes. Serve over the cooked rice.
2 cups uncooked long grain white rice
1 quart water
1 (16 ounce) package kielbasa sausage, sliced
1 tablespoon ground cayenne pepper
1 teaspoon garlic salt
1 teaspoon seasoned salt
1 teaspoon salt
1 teaspoon ground black pepper
2 (29 ounce) cans mixed vegetables, drained
3 tablespoons butter
Directions
In a medium pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 25 minutes.
Cut the kielbasa slices in half, and place in a large skillet over medium heat. Cook 5 minutes, until heated through, and season with cayenne pepper, garlic salt, seasoned salt, salt, and pepper. Mix in the vegetables and butter. Cover, and continue cooking about 10 minutes. Serve over the cooked rice.
Yummy or not :Brandon's Squash Surprise recipe.
Ingredients
2 medium delicata squash, halved and seeded
2 tablespoons honey
1 tablespoon dark brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon allspice
Directions
Place squash in a large saucepan with enough water to cover. Bring to a boil, and cook 10 minutes or until tender. Drain, and cool slightly. When cool enough, remove the skin.
Transfer squash to a medium bowl. Mix in the honey, dark brown sugar, cinnamon, and allspice. Mash together thoroughly, and serve warm.
2 medium delicata squash, halved and seeded
2 tablespoons honey
1 tablespoon dark brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon allspice
Directions
Place squash in a large saucepan with enough water to cover. Bring to a boil, and cook 10 minutes or until tender. Drain, and cool slightly. When cool enough, remove the skin.
Transfer squash to a medium bowl. Mix in the honey, dark brown sugar, cinnamon, and allspice. Mash together thoroughly, and serve warm.
Yummy or not :Afghan Tomato Soup (Aush Goshti) recipe.
Ingredients
1 tablespoon butter
1 onion, chopped
3 cloves garlic, minced
1/2 pound ground beef
1 (6 ounce) can tomato paste
1 (32 ounce) can tomato juice
5 cups water
1 (15 ounce) can garbanzo beans, drained and coarsely chopped
1 (16 ounce) package uncooked fettuccine
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dry mustard
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh cilantro, or to taste
1 teaspoon chili paste, or to taste
2 teaspoons fresh lemon juice, or to taste
Directions
Melt butter in a large pot over medium heat. Cook onions in butter until they begin to soften, about 10 minutes; stir in garlic and cook for one minute. Add ground beef and cook until beef loses its pink color, 10 to 15 minutes, stirring occasionally to break up lumps. Stir in the tomato paste, tomato juice, water, and garbanzo beans. Season with salt, pepper, dry mustard, dill, cilantro, chili paste, and lemon juice. Bring to a boil, then reduce heat to low. Simmer uncovered 30 minutes.
Increase heat and bring mixture to a low boil; add fettuccine, reduce heat to medium-low and cook until fettuccine is tender, about 10 minutes. Adjust seasonings adding more chile paste, salt, or lemon juice as desired. If soup seems too thick, thin with a little water.
1 tablespoon butter
1 onion, chopped
3 cloves garlic, minced
1/2 pound ground beef
1 (6 ounce) can tomato paste
1 (32 ounce) can tomato juice
5 cups water
1 (15 ounce) can garbanzo beans, drained and coarsely chopped
1 (16 ounce) package uncooked fettuccine
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dry mustard
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh cilantro, or to taste
1 teaspoon chili paste, or to taste
2 teaspoons fresh lemon juice, or to taste
Directions
Melt butter in a large pot over medium heat. Cook onions in butter until they begin to soften, about 10 minutes; stir in garlic and cook for one minute. Add ground beef and cook until beef loses its pink color, 10 to 15 minutes, stirring occasionally to break up lumps. Stir in the tomato paste, tomato juice, water, and garbanzo beans. Season with salt, pepper, dry mustard, dill, cilantro, chili paste, and lemon juice. Bring to a boil, then reduce heat to low. Simmer uncovered 30 minutes.
Increase heat and bring mixture to a low boil; add fettuccine, reduce heat to medium-low and cook until fettuccine is tender, about 10 minutes. Adjust seasonings adding more chile paste, salt, or lemon juice as desired. If soup seems too thick, thin with a little water.
Yummy or not :Artichoke Salsa recipe.
Ingredients
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
3 roma (plum) tomatoes, chopped
2 tablespoons chopped red onion
1/4 cup chopped black olives
1 tablespoon chopped garlic
2 tablespoons chopped fresh basil
salt and pepper to taste
Directions
In a medium bowl, mix together the artichoke hearts, tomatoes, onion, olives, garlic, salt, and pepper. Serve chilled, or at room temperature, with tortilla chips.
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
3 roma (plum) tomatoes, chopped
2 tablespoons chopped red onion
1/4 cup chopped black olives
1 tablespoon chopped garlic
2 tablespoons chopped fresh basil
salt and pepper to taste
Directions
In a medium bowl, mix together the artichoke hearts, tomatoes, onion, olives, garlic, salt, and pepper. Serve chilled, or at room temperature, with tortilla chips.
Yummy or not :Basic Guacamole Dip recipe.
Ingredients
4 ripe avocados - peeled, pitted, and mashed
2 tomatoes, diced
2 tablespoons minced onion
1 tablespoon lemon juice
Directions
Thoroughly mix together the avocado, tomato, onion, and lemon juice in a bowl. Serve immediately. Store unused portions in refrigerator.
4 ripe avocados - peeled, pitted, and mashed
2 tomatoes, diced
2 tablespoons minced onion
1 tablespoon lemon juice
Directions
Thoroughly mix together the avocado, tomato, onion, and lemon juice in a bowl. Serve immediately. Store unused portions in refrigerator.
Yummy or not :Broiled Tilapia Parmesan recipe.
Ingredients
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
Directions
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
Directions
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Yummy or not :Almond Cookies (Dim Sum Variety) recipe.
Ingredients
red food coloring
1 cup vegetable shortening, plus
3 tablespoons vegetable shortening
1 cup sugar
1 egg, beaten
1 teaspoon almond extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Pour a few drops of red food coloring into a small bowl, and set aside.
With an electric mixer, beat the shortening together with the sugar in a mixing bowl until creamy. Beat in the egg and almond extract.
In another bowl, sift together the flour, baking soda, and salt. Stir the flour mixture into the sugar-shortening mixture, and mix well. Scoop up a scant tablespoon of dough with a spoon, and form into a walnut-sized ball. Place the ball onto an ungreased cookie sheet, and press the ball slightly with your thumb to create a flat spot on top (don't flatten the cookie). Dip the end of a bamboo chopstick into the red food coloring, and touch the center of each cookie to make a red dot.
Bake in the preheated oven until slightly browned, 15 to 18 minutes. Cool on a rack.
red food coloring
1 cup vegetable shortening, plus
3 tablespoons vegetable shortening
1 cup sugar
1 egg, beaten
1 teaspoon almond extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Pour a few drops of red food coloring into a small bowl, and set aside.
With an electric mixer, beat the shortening together with the sugar in a mixing bowl until creamy. Beat in the egg and almond extract.
In another bowl, sift together the flour, baking soda, and salt. Stir the flour mixture into the sugar-shortening mixture, and mix well. Scoop up a scant tablespoon of dough with a spoon, and form into a walnut-sized ball. Place the ball onto an ungreased cookie sheet, and press the ball slightly with your thumb to create a flat spot on top (don't flatten the cookie). Dip the end of a bamboo chopstick into the red food coloring, and touch the center of each cookie to make a red dot.
Bake in the preheated oven until slightly browned, 15 to 18 minutes. Cool on a rack.
Yummy or not :Brown Sugar Crinkles recipe.
Ingredients
1 cup butter or margarine, softened
1 cup shortening
3 cups sugar
1 1/2 cups packed brown sugar
1 tablespoon vanilla extract
6 cups all-purpose flour
1 tablespoon baking soda
1 1/2 teaspoons salt
Directions
In a mixing bowl, cream butter, shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture (the dough will be soft).
Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
1 cup butter or margarine, softened
1 cup shortening
3 cups sugar
1 1/2 cups packed brown sugar
1 tablespoon vanilla extract
6 cups all-purpose flour
1 tablespoon baking soda
1 1/2 teaspoons salt
Directions
In a mixing bowl, cream butter, shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture (the dough will be soft).
Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
Yummy or not :Blue Cheese Potatoes Delmonico recipe.
Ingredients
8 medium potatoes, peeled and cubed
1/2 cup butter
1/2 cup all-purpose flour
1 cup cream
1/2 cup crumbled blue cheese
1/3 cup bread crumbs
Directions
Preheat the oven to 375 degrees F (190 degrees C). Place the potatoes in a large saucepan with water to cover. Bring to a boil over medium-high heat, and cook until tender, about 8 to 10 minutes. Drain, and transfer to a casserole dish.
Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Gradually whisk in the milk and cream so there are no lumps. Reduce heat and simmer for 20 minutes. Remove from heat and whisk in the blue cheese until smooth. Pour over the potatoes in the dish. Sprinkle breadcrumbs over the top.
Bake for 25 minutes in the preheated oven, or until top is nicely browned.
8 medium potatoes, peeled and cubed
1/2 cup butter
1/2 cup all-purpose flour
1 cup cream
1/2 cup crumbled blue cheese
1/3 cup bread crumbs
Directions
Preheat the oven to 375 degrees F (190 degrees C). Place the potatoes in a large saucepan with water to cover. Bring to a boil over medium-high heat, and cook until tender, about 8 to 10 minutes. Drain, and transfer to a casserole dish.
Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Gradually whisk in the milk and cream so there are no lumps. Reduce heat and simmer for 20 minutes. Remove from heat and whisk in the blue cheese until smooth. Pour over the potatoes in the dish. Sprinkle breadcrumbs over the top.
Bake for 25 minutes in the preheated oven, or until top is nicely browned.
Yummy or not :Apple Delight recipe.
Ingredients
2 (21 ounce) cans apple pie filling
1 (18.25 ounce) package yellow cake mix
1/2 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
Pour apple pie filling into a 9x13-inch pan. Sprinkle cake mix over apples. Drizzle melted butter on top, stirring slightly to evenly moisten dry cake batter. Bake 30 minutes. Serve hot or cold.
2 (21 ounce) cans apple pie filling
1 (18.25 ounce) package yellow cake mix
1/2 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
Pour apple pie filling into a 9x13-inch pan. Sprinkle cake mix over apples. Drizzle melted butter on top, stirring slightly to evenly moisten dry cake batter. Bake 30 minutes. Serve hot or cold.
Yummy or not :Au Gratin Party Potatoes recipe.
Ingredients
20 pounds potatoes, peeled, cubed and cooked
4 (12 fluid ounce) cans evaporated milk
3 (1 pound) loaves processed cheese, cubed
1 cup butter or margarine, cubed
2 tablespoons salt
2 teaspoons pepper
Paprika
Directions
In several large bowls, combine potatoes, milk, cheese, butter, salt and pepper. Transfer to four greased 13-in. x 9-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 45-50 minutes or until bubbly. Sprinkle with paprika if desired.
20 pounds potatoes, peeled, cubed and cooked
4 (12 fluid ounce) cans evaporated milk
3 (1 pound) loaves processed cheese, cubed
1 cup butter or margarine, cubed
2 tablespoons salt
2 teaspoons pepper
Paprika
Directions
In several large bowls, combine potatoes, milk, cheese, butter, salt and pepper. Transfer to four greased 13-in. x 9-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 45-50 minutes or until bubbly. Sprinkle with paprika if desired.
Yummy or not :Apple Cranberry Pie recipe.
Ingredients
1 cup dried cranberries
2/3 cup white sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground allspice
2 1/4 pounds Pippin apples - peeled, cored and thinly sliced
1 1/2 tablespoons brandy
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch double crust pie
Directions
Preheat oven to 375 degrees F (190 degrees C.) Position oven rack in the bottom third of the oven.
In a medium bowl, toss together the dried cranberries, sugar, flour and allspice. Mix in the apples, brandy and vanilla. Place bottom crust into a 9 inch round pie pan so that it hangs 1 inch over the edges. Pour filling into the crust and cover with top crust. Seal and flute the edges. Cut slits in the top using a small knife.
Bake in the preheated oven for 60 to 65 minutes, or until apples are tender and crust is golden.
1 cup dried cranberries
2/3 cup white sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground allspice
2 1/4 pounds Pippin apples - peeled, cored and thinly sliced
1 1/2 tablespoons brandy
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch double crust pie
Directions
Preheat oven to 375 degrees F (190 degrees C.) Position oven rack in the bottom third of the oven.
In a medium bowl, toss together the dried cranberries, sugar, flour and allspice. Mix in the apples, brandy and vanilla. Place bottom crust into a 9 inch round pie pan so that it hangs 1 inch over the edges. Pour filling into the crust and cover with top crust. Seal and flute the edges. Cut slits in the top using a small knife.
Bake in the preheated oven for 60 to 65 minutes, or until apples are tender and crust is golden.
Yummy or not :Bunny Cookies recipe.
Ingredients
1 1/4 cups white sugar
2/3 cup shortening
3 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 1/2 teaspoons orange zest
1 tablespoon orange juice
1/4 cup cinnamon red hot candies
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the sugar and shortening. Add eggs and beat until smooth. Stir in the flour, baking powder, and salt until well blended. Mix in the orange juice and orange zest.
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut out rabbit shapes with a cookie cutter. Place rabbits onto an unprepared cookie sheet and place the cinnamon candies onto them for eyes. Bake in the preheated oven for 8 to 10 minutes. Frost if desired.
1 1/4 cups white sugar
2/3 cup shortening
3 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 1/2 teaspoons orange zest
1 tablespoon orange juice
1/4 cup cinnamon red hot candies
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the sugar and shortening. Add eggs and beat until smooth. Stir in the flour, baking powder, and salt until well blended. Mix in the orange juice and orange zest.
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut out rabbit shapes with a cookie cutter. Place rabbits onto an unprepared cookie sheet and place the cinnamon candies onto them for eyes. Bake in the preheated oven for 8 to 10 minutes. Frost if desired.
Yummy or not :Banana and Black Bean Saute recipe.
Ingredients
1 tablespoon cooking oil
1 banana, chopped
2 tablespoons honey
3/4 (14.5 ounce) can black beans, rinsed and drained
1 tablespoon fresh lime juice
1 pinch salt
1 (14 ounce) can coconut milk
Directions
Heat the oil in a skillet over medium-high heat; cook the bananas in the hot oil until hot, 2 to 3 minutes. Stir the honey and black beans with the bananas; cook and stir another 2 to 3 minutes. Stir the lime juice and salt into the mixture. Pour the coconut milk over the mixture and stir. Allow the mixture to simmer until hot, about 5 minutes. Serve hot.
1 tablespoon cooking oil
1 banana, chopped
2 tablespoons honey
3/4 (14.5 ounce) can black beans, rinsed and drained
1 tablespoon fresh lime juice
1 pinch salt
1 (14 ounce) can coconut milk
Directions
Heat the oil in a skillet over medium-high heat; cook the bananas in the hot oil until hot, 2 to 3 minutes. Stir the honey and black beans with the bananas; cook and stir another 2 to 3 minutes. Stir the lime juice and salt into the mixture. Pour the coconut milk over the mixture and stir. Allow the mixture to simmer until hot, about 5 minutes. Serve hot.
Yummy or not :Awesome Red Wine Pot Roast recipe.
Ingredients
3 pounds boneless beef chuck roast
2 tablespoons all-purpose flour
2 tablespoons canola oil
1/2 cup water
1/2 cup red wine
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
1 onion, sliced
6 red potatoes, washed and halved
6 carrot, peeled and cut into 2-inch lengths
8 pearl onions, peeled and halved
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast.
Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.
3 pounds boneless beef chuck roast
2 tablespoons all-purpose flour
2 tablespoons canola oil
1/2 cup water
1/2 cup red wine
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
1 onion, sliced
6 red potatoes, washed and halved
6 carrot, peeled and cut into 2-inch lengths
8 pearl onions, peeled and halved
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast.
Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.
Yummy or not :Aunt Mazo's Dessert recipe.
Ingredients
4 (14 ounce) cans sweetened condensed milk
4 pints heavy whipping cream
1 (4 ounce) jar maraschino cherries
1 cup chopped almonds
Directions
Remove labels from the cans of milk and put them unopened into a large pot of gently boiling water. Boil for about 3 hours. Make sure the water doesn't boil away or the cans will explode (or so I'm told).
After 3 hours, take the cans out and cool in fridge.
When chilled, open the cans and put the results into a bowl.
Beat the whipping cream, and fold into the "caramel sauce" (cooked, cooled condensed milk). Mix in the nuts and cherries.
4 (14 ounce) cans sweetened condensed milk
4 pints heavy whipping cream
1 (4 ounce) jar maraschino cherries
1 cup chopped almonds
Directions
Remove labels from the cans of milk and put them unopened into a large pot of gently boiling water. Boil for about 3 hours. Make sure the water doesn't boil away or the cans will explode (or so I'm told).
After 3 hours, take the cans out and cool in fridge.
When chilled, open the cans and put the results into a bowl.
Beat the whipping cream, and fold into the "caramel sauce" (cooked, cooled condensed milk). Mix in the nuts and cherries.
Yummy or not :Apple Cider Chicken 'n' Dumplings recipe.
Ingredients
8 chicken thighs, skin removed
2 tablespoons butter or margarine
1 medium red onion, chopped
1 celery rib, chopped
2 tablespoons minced fresh parsley
salt and pepper to taste
3 tablespoons all-purpose flour
3 cups chicken broth
1 cup apple cider or apple juice
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon cold butter
1 egg, lightly beaten
2/3 cup milk
Directions
In a Dutch oven, brown chicken in butter; remove and set aside. In the same pan, combine the onion, celery, parsley, salt and pepper; cook and stir until vegetables are tender. Sprinkle with flour and mix well. Add broth and cider. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken. Cover and bake at 350 degrees F for 45-50 minutes.
Increase heat to 425 degrees F. For dumplings, combine the flour, baking powder and salt in a bowl; cut in butter until crumbly. Combine the egg and milk; stir into dry ingredients just until moistened. Drop batter into 12 mounds onto hot broth. Bake, uncovered, at 425 degrees F for 10 minutes. Cover and bake 10 minutes longer or until a toothpick inserted into a dumpling comes out clean.
8 chicken thighs, skin removed
2 tablespoons butter or margarine
1 medium red onion, chopped
1 celery rib, chopped
2 tablespoons minced fresh parsley
salt and pepper to taste
3 tablespoons all-purpose flour
3 cups chicken broth
1 cup apple cider or apple juice
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon cold butter
1 egg, lightly beaten
2/3 cup milk
Directions
In a Dutch oven, brown chicken in butter; remove and set aside. In the same pan, combine the onion, celery, parsley, salt and pepper; cook and stir until vegetables are tender. Sprinkle with flour and mix well. Add broth and cider. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken. Cover and bake at 350 degrees F for 45-50 minutes.
Increase heat to 425 degrees F. For dumplings, combine the flour, baking powder and salt in a bowl; cut in butter until crumbly. Combine the egg and milk; stir into dry ingredients just until moistened. Drop batter into 12 mounds onto hot broth. Bake, uncovered, at 425 degrees F for 10 minutes. Cover and bake 10 minutes longer or until a toothpick inserted into a dumpling comes out clean.
Yummy or not :Apple Cider Sauce and Pork Loin Chops recipe.
Ingredients
3 tablespoons olive oil
4 pork loin chops
seasoning salt to taste
black pepper to taste
garlic powder to taste
1/2 teaspoon poultry seasoning
3 tablespoons Worcestershire sauce
1 (8 ounce) container frozen apple cider concentrate, undiluted
1/4 cup dry sherry
Directions
Preheat oven to 375 degrees F (190 degrees C).
Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider.
Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium-high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops.
3 tablespoons olive oil
4 pork loin chops
seasoning salt to taste
black pepper to taste
garlic powder to taste
1/2 teaspoon poultry seasoning
3 tablespoons Worcestershire sauce
1 (8 ounce) container frozen apple cider concentrate, undiluted
1/4 cup dry sherry
Directions
Preheat oven to 375 degrees F (190 degrees C).
Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider.
Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium-high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops.
Yummy or not :Beef 'n' Biscuit Bake recipe.
Ingredients
1 pound ground beef
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (10.75 ounce) can condensed tomato soup, undiluted
1/4 cup milk
2 tablespoons minced onion
1/2 teaspoon chili powder
1/4 teaspoon salt
1 cup cubed process cheese (Velveeta)
1 (12 ounce) can refrigerated biscuit dough
2 tablespoons butter, melted
1/3 cup yellow cornmeal
Directions
In a saucepan over medium heat, cook the beef until no longer pink; drain. Add beans, corn, soup, milk, onion, chili powder and salt; bring to a boil. Remove from the heat; stir in cheese until melted. Spoon into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 375 degrees F for 10 minutes.
Meanwhile, brush all sides of biscuits with butter; roll in cornmeal. Place on top of bubbling meat mixture. Return to the oven for 10-12 minutes or until biscuits are lightly browned and cooked through.
1 pound ground beef
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (10.75 ounce) can condensed tomato soup, undiluted
1/4 cup milk
2 tablespoons minced onion
1/2 teaspoon chili powder
1/4 teaspoon salt
1 cup cubed process cheese (Velveeta)
1 (12 ounce) can refrigerated biscuit dough
2 tablespoons butter, melted
1/3 cup yellow cornmeal
Directions
In a saucepan over medium heat, cook the beef until no longer pink; drain. Add beans, corn, soup, milk, onion, chili powder and salt; bring to a boil. Remove from the heat; stir in cheese until melted. Spoon into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 375 degrees F for 10 minutes.
Meanwhile, brush all sides of biscuits with butter; roll in cornmeal. Place on top of bubbling meat mixture. Return to the oven for 10-12 minutes or until biscuits are lightly browned and cooked through.
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