Ingredients
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons lard
2/3 cup milk
2 cups water
1 cup white sugar
1 pint blueberries
Directions
In a medium bowl, mix flour, baking powder and salt. Rub in lard with fingers. Stir in milk to make a soft dough.
In a deep skillet, boil water. Reduce heat to a simmer and stir in sugar until dissolved. Stir in blueberries. Drop dough by rounded spoonfuls into simmering blueberry syrup. Cover and simmer 10 minutes. Serve.
6/07/2011
Yummy or not :Blackened Tuna Steaks with Mango Salsa recipe.
Ingredients
2 tablespoons olive oil
2 tablespoons lime juice
2 cloves garlic, minced
4 tuna steaks
1 fresh mango - peeled, pitted, and chopped
1/4 cup finely chopped red bell pepper
1/2 Spanish onion, finely chopped
1 green onion, chopped
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 1/2 teaspoons olive oil
2 tablespoons paprika
1 tablespoon cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon garlic powder
4 tablespoons olive oil
Directions
Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.
2 tablespoons olive oil
2 tablespoons lime juice
2 cloves garlic, minced
4 tuna steaks
1 fresh mango - peeled, pitted, and chopped
1/4 cup finely chopped red bell pepper
1/2 Spanish onion, finely chopped
1 green onion, chopped
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 1/2 teaspoons olive oil
2 tablespoons paprika
1 tablespoon cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon garlic powder
4 tablespoons olive oil
Directions
Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.
Yummy or not :Burnt Sugar Chiffon Cake recipe.
Ingredients
1 cup white sugar
1/2 cup boiling water
2 cups sifted all-purpose flour
1 1/2 cups white sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 egg yolks
1/4 cup water
1 teaspoon vanilla extract
1 cup egg whites
1/2 teaspoon cream of tartar
Directions
To Make Burnt Sugar Mixture: Melt 1 cup white sugar in a pan till medium brown. Slowly stir in 1/2 cup boiling water.
Preheat oven to 325 degrees (165 degrees C).
Sift together into mixing bowl the flour, 1 1/2 cups white sugar, baking powder, and salt. Form a well in the dry ingredients and add the vegetable oil, egg yolks, burnt sugar mixture, cold water and vanilla. Beat with wooden spoon until smooth.
Beat egg whites and cream of tartar in large bowl until they hold very stiff peaks. Pour egg yolk mixture in a thin stream over egg whites. Fold in gently. Pour batter into an ungreased tube pan.
Bake at 325 degrees F (165 degrees C) for 65 to 70 minutes.
1 cup white sugar
1/2 cup boiling water
2 cups sifted all-purpose flour
1 1/2 cups white sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 egg yolks
1/4 cup water
1 teaspoon vanilla extract
1 cup egg whites
1/2 teaspoon cream of tartar
Directions
To Make Burnt Sugar Mixture: Melt 1 cup white sugar in a pan till medium brown. Slowly stir in 1/2 cup boiling water.
Preheat oven to 325 degrees (165 degrees C).
Sift together into mixing bowl the flour, 1 1/2 cups white sugar, baking powder, and salt. Form a well in the dry ingredients and add the vegetable oil, egg yolks, burnt sugar mixture, cold water and vanilla. Beat with wooden spoon until smooth.
Beat egg whites and cream of tartar in large bowl until they hold very stiff peaks. Pour egg yolk mixture in a thin stream over egg whites. Fold in gently. Pour batter into an ungreased tube pan.
Bake at 325 degrees F (165 degrees C) for 65 to 70 minutes.
Yummy or not :Broccoli, Leek, and Potato Soup recipe.
Ingredients
4 slices bacon, diced
2 tablespoons olive oil
2 tablespoons butter
3 large leeks, chopped
1 onion, chopped
3 stalks celery, chopped
3 cups chicken stock
3 Yukon Gold potatoes, cubed
1 teaspoon herbes de Provence
1/2 teaspoon ground coriander
1/2 teaspoon fennel seed, crushed
1/2 teaspoon salt
1 tablespoon ground black pepper
3 cups broccoli florets
2 1/2 cups whole milk
3 green onions, chopped (optional)
Directions
Stir the bacon and olive oil in a large pot over medium heat until the bacon has turned golden brown and released its grease, about 7 minutes. Add the butter, leeks, onion, and celery. Cook and stir until the leeks have softened, about 7 minutes.
Pour in the chicken stock, potatoes, herbes de Provence, coriander, fennel, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just beginning to turn tender, about 8 minutes. Stir in the broccoli, and simmer 5 minutes. Add the milk, and continue simmering until the vegetables are tender, about 5 minutes more.
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Season to taste with additional salt and pepper; sprinkle with chopped green onions to serve.
4 slices bacon, diced
2 tablespoons olive oil
2 tablespoons butter
3 large leeks, chopped
1 onion, chopped
3 stalks celery, chopped
3 cups chicken stock
3 Yukon Gold potatoes, cubed
1 teaspoon herbes de Provence
1/2 teaspoon ground coriander
1/2 teaspoon fennel seed, crushed
1/2 teaspoon salt
1 tablespoon ground black pepper
3 cups broccoli florets
2 1/2 cups whole milk
3 green onions, chopped (optional)
Directions
Stir the bacon and olive oil in a large pot over medium heat until the bacon has turned golden brown and released its grease, about 7 minutes. Add the butter, leeks, onion, and celery. Cook and stir until the leeks have softened, about 7 minutes.
Pour in the chicken stock, potatoes, herbes de Provence, coriander, fennel, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just beginning to turn tender, about 8 minutes. Stir in the broccoli, and simmer 5 minutes. Add the milk, and continue simmering until the vegetables are tender, about 5 minutes more.
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Season to taste with additional salt and pepper; sprinkle with chopped green onions to serve.
Yummy or not :Amazing Pork Chops in Cream Sauce recipe.
Ingredients
8 boneless pork chops
salt, to taste
ground black pepper, to taste
3/4 cup white wine
3/4 cup heavy cream
3 tablespoons butter
1 (8 ounce) package sliced fresh mushrooms
Directions
Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently. Return chops to pan to warm. Serve.
8 boneless pork chops
salt, to taste
ground black pepper, to taste
3/4 cup white wine
3/4 cup heavy cream
3 tablespoons butter
1 (8 ounce) package sliced fresh mushrooms
Directions
Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently. Return chops to pan to warm. Serve.
Yummy or not :Berry Bread Pudding with Brown Sugar Sauce recipe.
Ingredients
3 tablespoons butter
1 1/2 (1 pound) loaves stale French bread, sliced
6 cups whole milk
2 cups white sugar
2 1/2 tablespoons vanilla extract
2 1/2 teaspoons ground cinnamon
1 cup chopped strawberries
1 cup blackberries
1/2 cup unsalted butter
1 cup packed brown sugar
1/3 cup water
1/4 teaspoon pumpkin pie spice
1/8 teaspoon salt
1 egg, beaten
Directions
Generously butter a 9x13 inch baking dish. Arrange the bread slices in the dish so they are packed in a little bit tight. In a medium bowl, whisk together the 4 eggs, milk, white sugar, vanilla, and cinnamon. Pour the liquid over the bread, and let it sit for an hour in the refrigerator. Press down the top with a spatula occasionally to help the bread absorb the liquid. After about 30 minutes, sprinkle the berries over the pudding, and press them down inside a bit to distribute.
Preheat the oven to 350 degrees F (175 degrees C). Bake the bread pudding for 45 to 50 minutes in the preheated oven, or until the top is golden, and the middle is firm. While the pudding is baking, make the brown sugar sauce.
Melt the unsalted butter in a saucepan over medium heat. Stir in the brown sugar, water, pumpkin pie spice, and salt. Cook, stirring constantly for about 2 minutes. Remove from heat, and whisk in the egg. Return to the burner, and cook stirring constantly until thickened, about 1 minute. Serve hot over the hot bread pudding.
3 tablespoons butter
1 1/2 (1 pound) loaves stale French bread, sliced
6 cups whole milk
2 cups white sugar
2 1/2 tablespoons vanilla extract
2 1/2 teaspoons ground cinnamon
1 cup chopped strawberries
1 cup blackberries
1/2 cup unsalted butter
1 cup packed brown sugar
1/3 cup water
1/4 teaspoon pumpkin pie spice
1/8 teaspoon salt
1 egg, beaten
Directions
Generously butter a 9x13 inch baking dish. Arrange the bread slices in the dish so they are packed in a little bit tight. In a medium bowl, whisk together the 4 eggs, milk, white sugar, vanilla, and cinnamon. Pour the liquid over the bread, and let it sit for an hour in the refrigerator. Press down the top with a spatula occasionally to help the bread absorb the liquid. After about 30 minutes, sprinkle the berries over the pudding, and press them down inside a bit to distribute.
Preheat the oven to 350 degrees F (175 degrees C). Bake the bread pudding for 45 to 50 minutes in the preheated oven, or until the top is golden, and the middle is firm. While the pudding is baking, make the brown sugar sauce.
Melt the unsalted butter in a saucepan over medium heat. Stir in the brown sugar, water, pumpkin pie spice, and salt. Cook, stirring constantly for about 2 minutes. Remove from heat, and whisk in the egg. Return to the burner, and cook stirring constantly until thickened, about 1 minute. Serve hot over the hot bread pudding.
Yummy or not :Brown-Eyed Susans I recipe.
Ingredients
1 cup butter
1/4 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
1 cup confectioners' sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon hot water
1/2 teaspoon vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C).
Cream butter or margarine and 1/4 cup white sugar until light and fluffy. Blend in almond extract. Add flour and salt; mix well.
Shape rounded teaspoonfuls of dough into balls. Place on ungreased cookie sheet. Flatten middle of dough ball with thumb print. Bake 8 - 10 minutes or until golden brown around edges. Let cool.
To make Frosting: combine confectioner's sugar and cocoa. Add water and vanilla and mix well. Place chocolate frosting into thumb print indention of cooled cookies.
1 cup butter
1/4 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
1 cup confectioners' sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon hot water
1/2 teaspoon vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C).
Cream butter or margarine and 1/4 cup white sugar until light and fluffy. Blend in almond extract. Add flour and salt; mix well.
Shape rounded teaspoonfuls of dough into balls. Place on ungreased cookie sheet. Flatten middle of dough ball with thumb print. Bake 8 - 10 minutes or until golden brown around edges. Let cool.
To make Frosting: combine confectioner's sugar and cocoa. Add water and vanilla and mix well. Place chocolate frosting into thumb print indention of cooled cookies.
Yummy or not :Braised Lamb Shank with Vegetables recipe.
Ingredients
7 (1 pound) lamb shanks
2 tablespoons vegetable oil
water to cover
1 1/2 pounds potatoes, peeled and diced
1 1/2 pounds carrots, peeled and diced
1 1/2 pounds onions, peeled and diced
1 ounce all-purpose flour
2 ounces butter, melted
Directions
Heat oil in a large saucepan over medium high heat. Brown shanks in oil, about 20 minutes. Add water to cover, reduce heat to low and simmer for about 1 hour.
Add potatoes, carrots and onions and simmer for about 1 hour. In a small bowl blend flour into melted butter to make a roux, then stir this into simmering dish to thicken.
7 (1 pound) lamb shanks
2 tablespoons vegetable oil
water to cover
1 1/2 pounds potatoes, peeled and diced
1 1/2 pounds carrots, peeled and diced
1 1/2 pounds onions, peeled and diced
1 ounce all-purpose flour
2 ounces butter, melted
Directions
Heat oil in a large saucepan over medium high heat. Brown shanks in oil, about 20 minutes. Add water to cover, reduce heat to low and simmer for about 1 hour.
Add potatoes, carrots and onions and simmer for about 1 hour. In a small bowl blend flour into melted butter to make a roux, then stir this into simmering dish to thicken.
Yummy or not :Basic Chocolate Drop Cookies recipe.
Ingredients
1/4 cup sifted cocoa
2 cups Basic Cookie Mix
1/2 cup butter
1/4 cup water
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (180 degrees C).
Sift cocoa into Basic Cookie Mix. Beat egg lightly and stir into mixture. Melt butter over low heat and stir into mixture. Add water and vanilla and mix well. Drop by teaspoonfuls onto greased baking sheet.
Bake for 12 to 15 minutes in the preheated oven.
1/4 cup sifted cocoa
2 cups Basic Cookie Mix
1/2 cup butter
1/4 cup water
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (180 degrees C).
Sift cocoa into Basic Cookie Mix. Beat egg lightly and stir into mixture. Melt butter over low heat and stir into mixture. Add water and vanilla and mix well. Drop by teaspoonfuls onto greased baking sheet.
Bake for 12 to 15 minutes in the preheated oven.
Yummy or not :Artichoke & Spinach Dip Restaurant Style recipe.
Ingredients
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
Yummy or not :Baked Barbecued Beef recipe.
Ingredients
2 1/2 pounds ground beef
2 small onions, chopped
1 large green pepper, chopped
1 (10.75 ounce) can condensed tomato soup, undiluted
1 cup chili sauce
1 tablespoon vinegar
1 teaspoon prepared mustard
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
10 hamburger buns, split
Directions
In a Dutch oven, brown beef and onions; drain. Stir in the next eight ingredients. Bake, uncovered, at 325 degrees F for 2 hours, stirring occasionally. Serve on buns.
2 1/2 pounds ground beef
2 small onions, chopped
1 large green pepper, chopped
1 (10.75 ounce) can condensed tomato soup, undiluted
1 cup chili sauce
1 tablespoon vinegar
1 teaspoon prepared mustard
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
10 hamburger buns, split
Directions
In a Dutch oven, brown beef and onions; drain. Stir in the next eight ingredients. Bake, uncovered, at 325 degrees F for 2 hours, stirring occasionally. Serve on buns.
Yummy or not :Angel Food Candy recipe.
Ingredients
1 cup white sugar
1 cup dark corn syrup
1 tablespoon vinegar
1 tablespoon baking soda
1 pound chocolate confectioners' coating
Directions
Butter a 9x13 inch baking dish.
In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in baking soda. Pour into prepared pan; do not spread. Mixture will not fill pan. Allow to cool completely.
In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. Break cooled candy into bite sized pieces and dip into melted candy coating. Let set on waxed paper. Store tightly covered.
1 cup white sugar
1 cup dark corn syrup
1 tablespoon vinegar
1 tablespoon baking soda
1 pound chocolate confectioners' coating
Directions
Butter a 9x13 inch baking dish.
In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in baking soda. Pour into prepared pan; do not spread. Mixture will not fill pan. Allow to cool completely.
In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. Break cooled candy into bite sized pieces and dip into melted candy coating. Let set on waxed paper. Store tightly covered.
Yummy or not :Blueberry Bread II recipe.
Ingredients
2 1/3 cups bread flour
2 tablespoons white sugar
1 teaspoon salt
1 tablespoon vegetable oil
1/2 cup dried blueberries
1 teaspoon baking soda
1 cup buttermilk
2 tablespoons vital wheat gluten
1 1/2 teaspoons active dry yeast
Directions
Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer.
Select White Bread cycle, and Start.
2 1/3 cups bread flour
2 tablespoons white sugar
1 teaspoon salt
1 tablespoon vegetable oil
1/2 cup dried blueberries
1 teaspoon baking soda
1 cup buttermilk
2 tablespoons vital wheat gluten
1 1/2 teaspoons active dry yeast
Directions
Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer.
Select White Bread cycle, and Start.
Yummy or not :Broccoli-Stuffed Lasagna Spirals recipe.
Ingredients
10 wide lasagna noodles
2 (10 ounce) packages chopped frozen broccoli, thawed and drained
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese
4 green onions, chopped
2 teaspoons dried basil
1/4 teaspoon ground nutmeg
1 (32 ounce) jar Classico� Tomato and Basil Sauce
1/2 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and rinse.
In a large bowl combine broccoli, ricotta cheese, mozzarella cheese, green onions, basil and nutmeg.
Spread about 1/2 cup of the broccoli mixture along each noodle. Roll noodles to form spirals. Place in prepared dish. Spoon spaghetti sauce on and around spirals, and top with Parmesan cheese.
Bake in preheated oven for 30 minutes.
10 wide lasagna noodles
2 (10 ounce) packages chopped frozen broccoli, thawed and drained
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese
4 green onions, chopped
2 teaspoons dried basil
1/4 teaspoon ground nutmeg
1 (32 ounce) jar Classico� Tomato and Basil Sauce
1/2 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and rinse.
In a large bowl combine broccoli, ricotta cheese, mozzarella cheese, green onions, basil and nutmeg.
Spread about 1/2 cup of the broccoli mixture along each noodle. Roll noodles to form spirals. Place in prepared dish. Spoon spaghetti sauce on and around spirals, and top with Parmesan cheese.
Bake in preheated oven for 30 minutes.
Yummy or not :Best Unsteamed Shrimp recipe.
Ingredients
1/2 cup butter
2 pounds large shrimp - peeled and deveined
1/4 cup Old Bay Seasoning TM
2 tablespoons lemon juice
Directions
Place butter in microwave safe bowl. Place bowl in microwave and melt butter (15 to 30 seconds on high). Add Old Bay seasoning ™ and lemon juice. Stir well.
Coat microwave safe pan with non-stick cooking spray. Arrange shrimp in a layer in the pan. Pour butter mixture evenly over shrimp.
Cook in microwave on high power for 6 minutes. After two minutes have elapsed pause microwave and rearrange shrimp (move shrimp for the center to the outside, from the outside to the center). Let the shrimp cook another 2 minutes. When 4 minutes have elapsed pause the microwave again, rearrange the shrimp once more. Place shrimp back in the microwave and cook remaining two minutes. Cook until shrimp turn pink. Serve hot with your favorite cocktail sauce.
1/2 cup butter
2 pounds large shrimp - peeled and deveined
1/4 cup Old Bay Seasoning TM
2 tablespoons lemon juice
Directions
Place butter in microwave safe bowl. Place bowl in microwave and melt butter (15 to 30 seconds on high). Add Old Bay seasoning ™ and lemon juice. Stir well.
Coat microwave safe pan with non-stick cooking spray. Arrange shrimp in a layer in the pan. Pour butter mixture evenly over shrimp.
Cook in microwave on high power for 6 minutes. After two minutes have elapsed pause microwave and rearrange shrimp (move shrimp for the center to the outside, from the outside to the center). Let the shrimp cook another 2 minutes. When 4 minutes have elapsed pause the microwave again, rearrange the shrimp once more. Place shrimp back in the microwave and cook remaining two minutes. Cook until shrimp turn pink. Serve hot with your favorite cocktail sauce.
Yummy or not :Brussels Sprouts With Franks recipe.
Ingredients
2 tablespoons olive oil
1 onion, chopped
8 frankfurters, sliced
1 clove garlic, minced
1 cup spicy vegetable juice cocktail
1 teaspoon Worcestershire sauce
1 large tomato, chopped
3 cups Brussels sprouts, halved
freshly ground black pepper to taste
Directions
Heat the olive oil in a large skillet over medium heat. Add onion; cook and stir until tender. Throw in the sliced frankfurters; continue to cook and stir until slightly browned. Stir in the garlic and cook just until fragrant, about 30 seconds.
Pour in the vegetable juice cocktail and Worcestershire sauce and add tomato, Brussels sprouts and pepper. Stir to blend, then cover and simmer over low heat for 15 to 20 minutes or until sprouts are tender.
2 tablespoons olive oil
1 onion, chopped
8 frankfurters, sliced
1 clove garlic, minced
1 cup spicy vegetable juice cocktail
1 teaspoon Worcestershire sauce
1 large tomato, chopped
3 cups Brussels sprouts, halved
freshly ground black pepper to taste
Directions
Heat the olive oil in a large skillet over medium heat. Add onion; cook and stir until tender. Throw in the sliced frankfurters; continue to cook and stir until slightly browned. Stir in the garlic and cook just until fragrant, about 30 seconds.
Pour in the vegetable juice cocktail and Worcestershire sauce and add tomato, Brussels sprouts and pepper. Stir to blend, then cover and simmer over low heat for 15 to 20 minutes or until sprouts are tender.
Yummy or not :Basic Easy Chicken Wings recipe.
Ingredients
3 pounds chicken wings, separated at joints, tips discarded
1/2 cup butter
1 cup hot sauce
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
Directions
Preheat grill for high heat.
Lightly oil the grill grate. Cook the wings 8 to 12 minutes on each side, until juices run clear. The larger pieces will take slightly longer to cook.
Melt the butter in a saucepan, and mix in the hot sauce, cayenne pepper, and black pepper.
Place wings in a large container with a secure lid. Pour sauce over the wings, and seal. Shake wings with the sauce until thoroughly coated.
3 pounds chicken wings, separated at joints, tips discarded
1/2 cup butter
1 cup hot sauce
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
Directions
Preheat grill for high heat.
Lightly oil the grill grate. Cook the wings 8 to 12 minutes on each side, until juices run clear. The larger pieces will take slightly longer to cook.
Melt the butter in a saucepan, and mix in the hot sauce, cayenne pepper, and black pepper.
Place wings in a large container with a secure lid. Pour sauce over the wings, and seal. Shake wings with the sauce until thoroughly coated.
Yummy or not :Apricot Cobbler recipe.
Ingredients
3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup water
3 (15 ounce) cans apricot halves, drained
1 tablespoon butter or margarine
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons cold butter or margarine
1/2 cup milk
Directions
In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg. stir in water; bring to a boil over medium heat. Boil and stir for 1 minute; reduce heat. Add apricots and butter; heat through. Pour into a greased 2-qt. baking dish.
For topping, combine flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly. Stir in milk just until moistened. Spoon over hot apricot mixture. Bake at 400 degrees F for 30-35 minutes or until golden brown and a toothpick inserted into the topping comes out clean.
3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup water
3 (15 ounce) cans apricot halves, drained
1 tablespoon butter or margarine
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons cold butter or margarine
1/2 cup milk
Directions
In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg. stir in water; bring to a boil over medium heat. Boil and stir for 1 minute; reduce heat. Add apricots and butter; heat through. Pour into a greased 2-qt. baking dish.
For topping, combine flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly. Stir in milk just until moistened. Spoon over hot apricot mixture. Bake at 400 degrees F for 30-35 minutes or until golden brown and a toothpick inserted into the topping comes out clean.
Yummy or not :Buster Bar Dessert recipe.
Ingredients
1 1/2 cups evaporated milk
2/3 cup chocolate chips
1/2 cup butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 pound chocolate sandwich cookies, crushed
1/2 cup melted butter
1/2 gallon vanilla ice cream, softened
1 1/2 cups roasted Spanish peanuts
1 (12 ounce) container frozen whipped topping, thawed
Directions
In a saucepan over medium heat, combine evaporated milk, 1/2 cup butter, chocolate chips, and confectioners' sugar. Bring to a boil, and cook 8 minutes, stirring constantly. Remove from heat, and stir in vanilla extract. Allow to cool thoroughly.
In a large bowl, mix together crushed chocolate sandwich cookies and 1/2 cup melted butter. Press onto the bottom of a 9x13 inch pan; freeze until firm. Spread softened ice cream over crust, then freeze until firm. Spread top with cooled fudge sauce, and sprinkle with peanuts; freeze until firm. Spread with whipped topping, and freeze until firm, or overnight.
1 1/2 cups evaporated milk
2/3 cup chocolate chips
1/2 cup butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 pound chocolate sandwich cookies, crushed
1/2 cup melted butter
1/2 gallon vanilla ice cream, softened
1 1/2 cups roasted Spanish peanuts
1 (12 ounce) container frozen whipped topping, thawed
Directions
In a saucepan over medium heat, combine evaporated milk, 1/2 cup butter, chocolate chips, and confectioners' sugar. Bring to a boil, and cook 8 minutes, stirring constantly. Remove from heat, and stir in vanilla extract. Allow to cool thoroughly.
In a large bowl, mix together crushed chocolate sandwich cookies and 1/2 cup melted butter. Press onto the bottom of a 9x13 inch pan; freeze until firm. Spread softened ice cream over crust, then freeze until firm. Spread top with cooled fudge sauce, and sprinkle with peanuts; freeze until firm. Spread with whipped topping, and freeze until firm, or overnight.
Yummy or not :Blue Cheese Crusted Filet Mignon with Port Wine Sauce recipe.
Ingredients
1 tablespoon butter
1/2 cup minced white onion
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
3/4 cup low-sodium beef broth
1/2 cup port wine
1 tablespoon vegetable oil
4 filet mignon steaks (1 1/2 inch thick)
3/4 cup crumbled blue cheese
1/4 cup panko bread crumbs
Directions
Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.
1 tablespoon butter
1/2 cup minced white onion
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
3/4 cup low-sodium beef broth
1/2 cup port wine
1 tablespoon vegetable oil
4 filet mignon steaks (1 1/2 inch thick)
3/4 cup crumbled blue cheese
1/4 cup panko bread crumbs
Directions
Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.
Yummy or not :Banana-Dulce de Leche Pie (Banana-Caramel Pie) recipe.
Ingredients
1 (14 ounce) can sweetened condensed milk
1 cup graham cracker crumbs
1/2 cup butter, melted
1 1/2 cups whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
Directions
To make dulce de leche, place the unopened can of sweetened condensed milk in a saucepan, and add enough water to cover half-way up the can. Place the saucepan over medium-high heat and bring to a boil. Cook for 3 hours, adding more water as necessary. Remove from heat and cool.
Preheat oven to 350 degrees F (175 degrees C).
Combine the graham cracker crumbs with the butter in a mixing bowl until evenly blended. Press the crumb mixture evenly into a 9 inch pie plate.
Bake pie crust in preheated oven until lightly browned, 10-15 minutes. Remove from oven, and cool on a wire rack.
Open the can of dulce de leche, and pour half, or about 3/4 cup, over the pie crust. Slice the bananas and arrange half in a layer over the dulce de leche filling. Pour the remaining dulce de leche over the bananas. Top with remaining banana slices.
Pour the whipping cream into a mixing bowl, and beat until soft peaks form. Add the sugar and vanilla extract; continue beating until stiff peaks form. Spoon the whipped cream over the bananas. Chill at least 1 hour before serving.
1 (14 ounce) can sweetened condensed milk
1 cup graham cracker crumbs
1/2 cup butter, melted
1 1/2 cups whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
Directions
To make dulce de leche, place the unopened can of sweetened condensed milk in a saucepan, and add enough water to cover half-way up the can. Place the saucepan over medium-high heat and bring to a boil. Cook for 3 hours, adding more water as necessary. Remove from heat and cool.
Preheat oven to 350 degrees F (175 degrees C).
Combine the graham cracker crumbs with the butter in a mixing bowl until evenly blended. Press the crumb mixture evenly into a 9 inch pie plate.
Bake pie crust in preheated oven until lightly browned, 10-15 minutes. Remove from oven, and cool on a wire rack.
Open the can of dulce de leche, and pour half, or about 3/4 cup, over the pie crust. Slice the bananas and arrange half in a layer over the dulce de leche filling. Pour the remaining dulce de leche over the bananas. Top with remaining banana slices.
Pour the whipping cream into a mixing bowl, and beat until soft peaks form. Add the sugar and vanilla extract; continue beating until stiff peaks form. Spoon the whipped cream over the bananas. Chill at least 1 hour before serving.
Yummy or not :Beefy Baked Ziti recipe.
Ingredients
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
52 ounces Classico� Tomato and Basil Sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add pasta sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
52 ounces Classico� Tomato and Basil Sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add pasta sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Yummy or not :Buttermilk Pralines recipe.
Ingredients
2 cups sugar
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon butter (no substitutes)
1 1/2 cups pecan halves
1 teaspoon vanilla extract
Directions
In a heavy 3-qt. saucepan, combine sugar, buttermilk and baking soda. Cook and stir over medium heat until a candy thermometer reads 210 degrees F. Stir in butter and pecans; cook until thermometer reads 230 degrees F. Remove from the heat; add vanilla. Beat with a wooden spoon until mixture loses its gloss and begins to set, about 8 minutes. Quickly drop by teaspoonfuls onto foil-lined baking sheets. Cool.
2 cups sugar
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon butter (no substitutes)
1 1/2 cups pecan halves
1 teaspoon vanilla extract
Directions
In a heavy 3-qt. saucepan, combine sugar, buttermilk and baking soda. Cook and stir over medium heat until a candy thermometer reads 210 degrees F. Stir in butter and pecans; cook until thermometer reads 230 degrees F. Remove from the heat; add vanilla. Beat with a wooden spoon until mixture loses its gloss and begins to set, about 8 minutes. Quickly drop by teaspoonfuls onto foil-lined baking sheets. Cool.
Yummy or not :Baked Sweet Potatoes with Ginger and Honey recipe.
Ingredients
3 pounds sweet potatoes, peeled and cubed
1/2 cup honey
3 tablespoons grated fresh ginger
2 tablespoons walnut oil
1 teaspoon ground cardamom
1/2 teaspoon ground black pepper
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan.
Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.
3 pounds sweet potatoes, peeled and cubed
1/2 cup honey
3 tablespoons grated fresh ginger
2 tablespoons walnut oil
1 teaspoon ground cardamom
1/2 teaspoon ground black pepper
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan.
Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.
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