Ingredients
1 pound ground beef
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 teaspoons beef bouillon granules
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
2 cups water
1 cup uncooked white rice
Directions
Heat a large skillet over medium-high heat and stir in the ground beef, onion, green and red peppers, beef bullion, salt, seasoned salt, and pepper. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the water and rice. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
6/26/2011
Yummy or not :Bob Evans� Au Gratin Potatoes recipe.
Ingredients
1 (20 ounce) package Bob Evans� Hash Brown Potatoes
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
2 cups shredded Cheddar cheese, divided
2 tablespoons shredded Parmesan cheese
2 tablespoons butter or margarine, melted
Directions
Preheat oven to 350 degrees F. Grease 9x9 inch baking pan. Blend together flour, salt, pepper and onion powder. Set aside.
In a large bowl combine Bob Evans hash brown potatoes and dry seasoning mixture, mix together. Place half of potato mixture into baking pan. Top with 1 cup of cheddar cheese. Place other half of potato mixture on top and top with 1 cup of cheddar cheese and parmesan cheese. Pour milk and melted butter or margarine over mixture.
Bake for 45-50 minutes or until top is golden brown.
1 (20 ounce) package Bob Evans� Hash Brown Potatoes
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
2 cups shredded Cheddar cheese, divided
2 tablespoons shredded Parmesan cheese
2 tablespoons butter or margarine, melted
Directions
Preheat oven to 350 degrees F. Grease 9x9 inch baking pan. Blend together flour, salt, pepper and onion powder. Set aside.
In a large bowl combine Bob Evans hash brown potatoes and dry seasoning mixture, mix together. Place half of potato mixture into baking pan. Top with 1 cup of cheddar cheese. Place other half of potato mixture on top and top with 1 cup of cheddar cheese and parmesan cheese. Pour milk and melted butter or margarine over mixture.
Bake for 45-50 minutes or until top is golden brown.
Yummy or not :Balsamic Brown Rice Salad recipe.
Ingredients
2 cups water
1 cup brown rice
1/4 cup diced red onion
1/2 cup diced celery
1/4 cup dried cranberries
1/2 cup balsamic vinaigrette salad dressing
1 tablespoon SPLENDA� No Calorie Sweetener, Granulated
Directions
In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done.
Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing, and SPLENDA� Granulated Sweetener. Cover, refrigerate, and serve cold.
2 cups water
1 cup brown rice
1/4 cup diced red onion
1/2 cup diced celery
1/4 cup dried cranberries
1/2 cup balsamic vinaigrette salad dressing
1 tablespoon SPLENDA� No Calorie Sweetener, Granulated
Directions
In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done.
Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing, and SPLENDA� Granulated Sweetener. Cover, refrigerate, and serve cold.
Yummy or not :Bar Harbor Cranberry Pie recipe.
Ingredients
2 cups cranberries
1 1/2 cups white sugar, divided
1/2 cup chopped pecans
2 eggs, beaten
1 cup all-purpose flour
1/2 cup margarine, melted
1/4 cup shortening, melted
Directions
Preheat the oven to 325 degrees F (165 degrees C). Butter a 9 inch glass pie plate.
Spread cranberries over the bottom of the buttered pie plate. Sprinkle 1/2 cup of sugar and pecans over the berries. In a medium bowl, mix together the eggs and remaining sugar until well blended. Stir in flour, margarine and shortening, beating well after each addition. Pour over the cranberries.
Bake for 1 hour in the preheated oven, until the filling is set, and the top is lightly browned.
2 cups cranberries
1 1/2 cups white sugar, divided
1/2 cup chopped pecans
2 eggs, beaten
1 cup all-purpose flour
1/2 cup margarine, melted
1/4 cup shortening, melted
Directions
Preheat the oven to 325 degrees F (165 degrees C). Butter a 9 inch glass pie plate.
Spread cranberries over the bottom of the buttered pie plate. Sprinkle 1/2 cup of sugar and pecans over the berries. In a medium bowl, mix together the eggs and remaining sugar until well blended. Stir in flour, margarine and shortening, beating well after each addition. Pour over the cranberries.
Bake for 1 hour in the preheated oven, until the filling is set, and the top is lightly browned.
Yummy or not :Asian Potato Salad recipe.
Ingredients
4 slices bacon, crisply cooked and crumbled
6 new red potatoes
1 1/3 cups mayonnaise
1 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon sesame oil
1/8 teaspoon dry hot mustard
1/8 teaspoon salt
3/4 cup chopped bok choy
1 red bell pepper, seeded and diced
1/2 cup chopped green onion
1/4 cup chopped fresh cilantro
Directions
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop into bite-size chunks.
To make the dressing, mix together the mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt.
Combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. Pour over dressing and mix well. Refrigerate for at least one hour to allow flavors to blend, and serve.
4 slices bacon, crisply cooked and crumbled
6 new red potatoes
1 1/3 cups mayonnaise
1 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon sesame oil
1/8 teaspoon dry hot mustard
1/8 teaspoon salt
3/4 cup chopped bok choy
1 red bell pepper, seeded and diced
1/2 cup chopped green onion
1/4 cup chopped fresh cilantro
Directions
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop into bite-size chunks.
To make the dressing, mix together the mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt.
Combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. Pour over dressing and mix well. Refrigerate for at least one hour to allow flavors to blend, and serve.
Yummy or not :Beer Cheese Soup III recipe.
Ingredients
4 cubes chicken bouillon
1 (12 fluid ounce) can or bottle beer
4 cups water
1 1/2 cups cubed potatoes
1 cup chopped celery
1 cup diced carrots
1 cup chopped onion
1 (20 ounce) package frozen cauliflower and broccoli
2 (10.75 ounce) cans condensed cream of chicken soup
1 pound processed cheese food (eg. Velveeta), cubed
Directions
In a large pot over medium high heat, dissolve the bouillon in the beer and water. Add the potatoes, celery, carrots and onion, mix well and allow to cook for 15 to 20 minutes.
Stir in the cauliflower and broccoli mix, and heat for 10 more minutes. Finally, add the condensed chicken soup and the cheese. Reduce heat to low and allow the cheese to melt, stirring often.
4 cubes chicken bouillon
1 (12 fluid ounce) can or bottle beer
4 cups water
1 1/2 cups cubed potatoes
1 cup chopped celery
1 cup diced carrots
1 cup chopped onion
1 (20 ounce) package frozen cauliflower and broccoli
2 (10.75 ounce) cans condensed cream of chicken soup
1 pound processed cheese food (eg. Velveeta), cubed
Directions
In a large pot over medium high heat, dissolve the bouillon in the beer and water. Add the potatoes, celery, carrots and onion, mix well and allow to cook for 15 to 20 minutes.
Stir in the cauliflower and broccoli mix, and heat for 10 more minutes. Finally, add the condensed chicken soup and the cheese. Reduce heat to low and allow the cheese to melt, stirring often.
Yummy or not :Black Beans a la Olla recipe.
Ingredients
2 tablespoons olive oil
2 large onions, diced
6 cloves garlic, chopped
1 (19 ounce) can black beans, rinsed and drained
1 (16 ounce) can tomato sauce
2 tomatoes, diced
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3/4 cup chopped fresh cilantro
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
Directions
Heat the olive oil in a large pot over medium-high heat; cook the onions and garlic in the oil until the onions are translucent, 5 to 7 minutes. Stir in the black beans, tomato sauce, diced tomatoes, cumin, and cayenne pepper; reduce heat to medium-low and simmer 5 minutes. Add 3/4 cup cilantro and simmer another 2 minutes. Stir in the green onions and remove from heat. Garnish with 1/4 cup cilantro.
2 tablespoons olive oil
2 large onions, diced
6 cloves garlic, chopped
1 (19 ounce) can black beans, rinsed and drained
1 (16 ounce) can tomato sauce
2 tomatoes, diced
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3/4 cup chopped fresh cilantro
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
Directions
Heat the olive oil in a large pot over medium-high heat; cook the onions and garlic in the oil until the onions are translucent, 5 to 7 minutes. Stir in the black beans, tomato sauce, diced tomatoes, cumin, and cayenne pepper; reduce heat to medium-low and simmer 5 minutes. Add 3/4 cup cilantro and simmer another 2 minutes. Stir in the green onions and remove from heat. Garnish with 1/4 cup cilantro.
Yummy or not :Baked Brie with Quebec Maple Syrup recipe.
Ingredients
1 (14 ounce) round Brie cheese
1 cup chopped walnuts
2 cups real maple syrup (fine light grade)
1 18-inch French baguette, cut into 3/4-inch slices
Directions
Preheat oven to 200 degrees F (95 degrees C). Place the unwrapped Brie cheese into a baking dish, sprinkle with walnuts, and pour maple syrup over the nuts and cheese.
Bake in the preheated oven until the cheese warms and softens, about 10 minutes. Serve cheese with slices of baguette.
1 (14 ounce) round Brie cheese
1 cup chopped walnuts
2 cups real maple syrup (fine light grade)
1 18-inch French baguette, cut into 3/4-inch slices
Directions
Preheat oven to 200 degrees F (95 degrees C). Place the unwrapped Brie cheese into a baking dish, sprinkle with walnuts, and pour maple syrup over the nuts and cheese.
Bake in the preheated oven until the cheese warms and softens, about 10 minutes. Serve cheese with slices of baguette.
Yummy or not :Applesauce Bread II recipe.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup white sugar
3 tablespoons vegetable oil
2/3 cup applesauce
1 1/2 teaspoons ground cinnamon
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Let the dough mix for 3 to 5 minutes, until all ingredients are thoroughly combined. If necessary, use a rubber spatula to push the dough from the sides of the bread pan. After 3 to 5 minutes have passed on the clock display, press Stop. Smooth out the top of the loaf with the rubber spatula. Select Bake setting and press Start.
To test the bread for doneness, insert a toothpick into the center top. Remove the toothpick. If the bread is done, the toothpick will come out clean. If there is dough on the toothpick, reset the machine to Bake and continue an additional 10 to 15 minutes. Test again with toothpick to assure the bread is completely baked. Remove the pan from the machine but allow the bread to remain in the pan for 10 minutes before removing the bread and placing on a wire rack to cool.
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup white sugar
3 tablespoons vegetable oil
2/3 cup applesauce
1 1/2 teaspoons ground cinnamon
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Let the dough mix for 3 to 5 minutes, until all ingredients are thoroughly combined. If necessary, use a rubber spatula to push the dough from the sides of the bread pan. After 3 to 5 minutes have passed on the clock display, press Stop. Smooth out the top of the loaf with the rubber spatula. Select Bake setting and press Start.
To test the bread for doneness, insert a toothpick into the center top. Remove the toothpick. If the bread is done, the toothpick will come out clean. If there is dough on the toothpick, reset the machine to Bake and continue an additional 10 to 15 minutes. Test again with toothpick to assure the bread is completely baked. Remove the pan from the machine but allow the bread to remain in the pan for 10 minutes before removing the bread and placing on a wire rack to cool.
Yummy or not :Beef and Potato Nacho Casserole recipe.
Ingredients
2 pounds lean ground beef
3/4 cup chopped onion, divided
1 (1.25 ounce) package taco seasoning mix
3/4 cup water
1 (8 ounce) can tomato sauce
1 (4 ounce) can chopped green chilies, drained
1 (16 ounce) can red kidney beans, rinsed and drained
1 (24 ounce) package frozen O'Brien potatoes, thawed
1 (10.75 ounce) can nacho cheese soup, undiluted
1/2 cup milk
1/4 cup chopped green pepper
1/4 teaspoon sugar
1 teaspoon Worcestershire sauce
Paprika
Directions
Brown ground beef and 1/2 cup onion in skillet; drain excess fat. Stir in taco seasoning, water and tomato sauce. Bring to boil and simmer 1 minute. Spread meat mixture into a greased 9-in. x 13-in. baking pan. Top with green chilies, beans and potatoes. In mixing bowl, combine soup, milk, 1/4 cup onions, green pepper, sugar and Worcestershire sauce; pour over potatoes. Sprinkle with paprika. Cover with foil and bake at 350 degrees F for 1 hour. Remove foil and bake another 15 minutes, or until lightly browned. Allow to stand 10 minutes before cutting into squares.
2 pounds lean ground beef
3/4 cup chopped onion, divided
1 (1.25 ounce) package taco seasoning mix
3/4 cup water
1 (8 ounce) can tomato sauce
1 (4 ounce) can chopped green chilies, drained
1 (16 ounce) can red kidney beans, rinsed and drained
1 (24 ounce) package frozen O'Brien potatoes, thawed
1 (10.75 ounce) can nacho cheese soup, undiluted
1/2 cup milk
1/4 cup chopped green pepper
1/4 teaspoon sugar
1 teaspoon Worcestershire sauce
Paprika
Directions
Brown ground beef and 1/2 cup onion in skillet; drain excess fat. Stir in taco seasoning, water and tomato sauce. Bring to boil and simmer 1 minute. Spread meat mixture into a greased 9-in. x 13-in. baking pan. Top with green chilies, beans and potatoes. In mixing bowl, combine soup, milk, 1/4 cup onions, green pepper, sugar and Worcestershire sauce; pour over potatoes. Sprinkle with paprika. Cover with foil and bake at 350 degrees F for 1 hour. Remove foil and bake another 15 minutes, or until lightly browned. Allow to stand 10 minutes before cutting into squares.
Yummy or not :Boston Brown Bread III recipe.
Ingredients
2 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2/3 cup firmly packed brown sugar
1/4 cup molasses
2 cups buttermilk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan, knocking out excess flour.
In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and brown sugar. Mix in molasses and buttermilk until just combined. Pour batter into prepared pan.
Bake for one hour, or until done. Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.
2 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2/3 cup firmly packed brown sugar
1/4 cup molasses
2 cups buttermilk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan, knocking out excess flour.
In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and brown sugar. Mix in molasses and buttermilk until just combined. Pour batter into prepared pan.
Bake for one hour, or until done. Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.
Yummy or not :Bread and Butter Pickles I recipe.
Ingredients
6 small onions, sliced
1 teaspoon mustard seed
3/4 teaspoon ground turmeric
1 teaspoon celery seed
1 cup white sugar
3 cups distilled white vinegar
1/3 cup coarse salt
6 cucumbers, sliced
Directions
In a large pan, combine the onions, mustard seed, turmeric and celery seed.
In a saucepan, combine the sugar, vinegar and salt. Bring to a boil. Pour the boiling mixture into the pan with the onion mixture.
Add the cucumber slices. Pack into sterile jars. Refrigerate for 2 weeks before eating.
6 small onions, sliced
1 teaspoon mustard seed
3/4 teaspoon ground turmeric
1 teaspoon celery seed
1 cup white sugar
3 cups distilled white vinegar
1/3 cup coarse salt
6 cucumbers, sliced
Directions
In a large pan, combine the onions, mustard seed, turmeric and celery seed.
In a saucepan, combine the sugar, vinegar and salt. Bring to a boil. Pour the boiling mixture into the pan with the onion mixture.
Add the cucumber slices. Pack into sterile jars. Refrigerate for 2 weeks before eating.
Yummy or not :Boston Cream Dessert Cups recipe.
Ingredients
1 (16 ounce) package refrigerated sugar cookie dough
2 (8 ounce) packages cream cheese, softened
1/2 cup sour cream
1/2 cup white sugar
1 tablespoon all-purpose flour
1 tablespoon milk
1 (3.5 ounce) package instant vanilla pudding mix
1 (16 ounce) container prepared chocolate frosting
Directions
Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners. Divide sugar cookie dough into each muffin cup.
Bake in the preheated oven until the cookie dough softens and spreads across the bottom of each muffin cup, 8 to 10 minutes. Remove from oven and set aside.
Beat the cream cheese, sour cream, sugar, flour, and milk with an electric mixer in a large bowl until smooth. Beat the first egg into the cream cheese mixture until completely blended, then beat in the last egg. Mix in the instant pudding mix until just incorporated. Spoon about 2 tablespoons of the cream cheese filling into each muffin cup. Return muffin cups to the oven and bake until the filling is set, about 25 minutes. Cool in the pans for 30 minutes then remove the desserts.
Remove the foil cover of the prepared frosting and microwave until softened, about 30 seconds. Stir frosting until smooth, then spread about one tablespoon of frosting onto each dessert cup. Refrigerate until set, about 1 hour.
1 (16 ounce) package refrigerated sugar cookie dough
2 (8 ounce) packages cream cheese, softened
1/2 cup sour cream
1/2 cup white sugar
1 tablespoon all-purpose flour
1 tablespoon milk
1 (3.5 ounce) package instant vanilla pudding mix
1 (16 ounce) container prepared chocolate frosting
Directions
Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners. Divide sugar cookie dough into each muffin cup.
Bake in the preheated oven until the cookie dough softens and spreads across the bottom of each muffin cup, 8 to 10 minutes. Remove from oven and set aside.
Beat the cream cheese, sour cream, sugar, flour, and milk with an electric mixer in a large bowl until smooth. Beat the first egg into the cream cheese mixture until completely blended, then beat in the last egg. Mix in the instant pudding mix until just incorporated. Spoon about 2 tablespoons of the cream cheese filling into each muffin cup. Return muffin cups to the oven and bake until the filling is set, about 25 minutes. Cool in the pans for 30 minutes then remove the desserts.
Remove the foil cover of the prepared frosting and microwave until softened, about 30 seconds. Stir frosting until smooth, then spread about one tablespoon of frosting onto each dessert cup. Refrigerate until set, about 1 hour.
Yummy or not :Blueberry-Peach Pound Cake recipe.
Ingredients
2 tablespoons butter or stick margarine, softened
1 1/4 cups sugar
3 tablespoons unsweetened applesauce
3/4 cup egg substitute
1/4 cup 2% milk
2 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2 1/4 cups chopped fresh or frozen unsweetened peaches
2 cups fresh or frozen unsweetened blueberries*
3/4 cup reduced-fat whipped topping
Directions
In a mixing bowl, beat the butter, sugar and applesauce. Add egg substitute and milk. Combine the flour, baking powder and salt; add to the creamed mixture and mix until blended. Fold in peaches and blueberries. Pour into a 10-in. flouted tube pan coated with nonstick cooking spray.
Bake at 350 degrees F for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Garnish slices with whipped topping.
2 tablespoons butter or stick margarine, softened
1 1/4 cups sugar
3 tablespoons unsweetened applesauce
3/4 cup egg substitute
1/4 cup 2% milk
2 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2 1/4 cups chopped fresh or frozen unsweetened peaches
2 cups fresh or frozen unsweetened blueberries*
3/4 cup reduced-fat whipped topping
Directions
In a mixing bowl, beat the butter, sugar and applesauce. Add egg substitute and milk. Combine the flour, baking powder and salt; add to the creamed mixture and mix until blended. Fold in peaches and blueberries. Pour into a 10-in. flouted tube pan coated with nonstick cooking spray.
Bake at 350 degrees F for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Garnish slices with whipped topping.
Yummy or not :Bacon 'n' Egg Gravy recipe.
Ingredients
6 bacon strips, diced
5 tablespoons all-purpose flour
1 1/2 cups water
1 (12 ounce) can evaporated milk
3 hard-cooked eggs, sliced
salt and pepper to taste
4 slices bread, toasted
Directions
In a skillet, cook bacon over medium heat until crisp; remove to paper towels. Stir flour into the drippings until blended; cook over medium heat until browned, stirring constantly. Gradually add water and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add bacon, eggs, salt and pepper. Serve over toast.
6 bacon strips, diced
5 tablespoons all-purpose flour
1 1/2 cups water
1 (12 ounce) can evaporated milk
3 hard-cooked eggs, sliced
salt and pepper to taste
4 slices bread, toasted
Directions
In a skillet, cook bacon over medium heat until crisp; remove to paper towels. Stir flour into the drippings until blended; cook over medium heat until browned, stirring constantly. Gradually add water and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add bacon, eggs, salt and pepper. Serve over toast.
Yummy or not :Baked Tuna 'Crab' Cakes recipe.
Ingredients
2 (12 ounce) cans chunk light tuna in water, drained and flaked
1 cup bread crumbs
1 zucchini, shredded
1/2 green bell pepper, chopped
1/2 onion, finely chopped
1/2 cup green onions, chopped
2 cloves garlic, pressed or minced
1 teaspoon finely chopped jalapeno pepper
1/2 cup nonfat cottage cheese
1/4 cup fat free sour cream
1 lime, juiced
1 tablespoon dried basil
1 teaspoon ground black pepper
salt to taste
1 cup yellow cornmeal
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and spray with cooking spray.
In a large bowl, thoroughly mix the tuna, bread crumbs, zucchini, green pepper, onion, green onions, garlic, jalapeno pepper, cottage cheese, sour cream, 2 eggs, lime juice, dried basil, pepper, and salt.
Beat 2 eggs in a shallow bowl, and place the cornmeal on a plate.
Scoop up about 1/4 cup of the tuna mixture, and gently form it into a compact patty. Dip both sides of each cake into beaten egg and then press into cornmeal, and place the cakes onto the prepared baking sheet. Spray the tops of the cakes with cooking oil spray.
Bake in the preheated oven until the tops of the cakes are beginning to brown, about 20 minutes. Flip each cake, spray with cooking spray, and bake until the cakes are cooked through and lightly browned, about 20 more minutes.
2 (12 ounce) cans chunk light tuna in water, drained and flaked
1 cup bread crumbs
1 zucchini, shredded
1/2 green bell pepper, chopped
1/2 onion, finely chopped
1/2 cup green onions, chopped
2 cloves garlic, pressed or minced
1 teaspoon finely chopped jalapeno pepper
1/2 cup nonfat cottage cheese
1/4 cup fat free sour cream
1 lime, juiced
1 tablespoon dried basil
1 teaspoon ground black pepper
salt to taste
1 cup yellow cornmeal
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and spray with cooking spray.
In a large bowl, thoroughly mix the tuna, bread crumbs, zucchini, green pepper, onion, green onions, garlic, jalapeno pepper, cottage cheese, sour cream, 2 eggs, lime juice, dried basil, pepper, and salt.
Beat 2 eggs in a shallow bowl, and place the cornmeal on a plate.
Scoop up about 1/4 cup of the tuna mixture, and gently form it into a compact patty. Dip both sides of each cake into beaten egg and then press into cornmeal, and place the cakes onto the prepared baking sheet. Spray the tops of the cakes with cooking oil spray.
Bake in the preheated oven until the tops of the cakes are beginning to brown, about 20 minutes. Flip each cake, spray with cooking spray, and bake until the cakes are cooked through and lightly browned, about 20 more minutes.
Yummy or not :Broccoli-Chicken Cups recipe.
Ingredients
2 (10 ounce) cans refrigerated biscuit dough
2 cups shredded Cheddar cheese, divided
1 1/3 cups crisp rice cereal
1 cup cubed cooked chicken
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (10 ounce) package frozen chopped broccoli, cooked and drained
Directions
Place biscuits in greased muffin cups, pressing dough over the bottom and up the sides. Add 1 tablespoon cheese and cereal to each cup.
In a large bowl, combine chicken, soup and broccoli; spoon into cups. Bake at 375 degrees F for 20-25 minutes or until bubbly. Sprinkle with remaining cheese.
2 (10 ounce) cans refrigerated biscuit dough
2 cups shredded Cheddar cheese, divided
1 1/3 cups crisp rice cereal
1 cup cubed cooked chicken
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (10 ounce) package frozen chopped broccoli, cooked and drained
Directions
Place biscuits in greased muffin cups, pressing dough over the bottom and up the sides. Add 1 tablespoon cheese and cereal to each cup.
In a large bowl, combine chicken, soup and broccoli; spoon into cups. Bake at 375 degrees F for 20-25 minutes or until bubbly. Sprinkle with remaining cheese.
Yummy or not :Bacon, Asparagus, and Cheese Sandwiches recipe.
Ingredients
8 slices bacon
1 (10 ounce) can asparagus tips, drained
4 thick slices sourdough bread, lightly toasted
4 slices sharp Cheddar cheese
Directions
Adjust oven rack to upper position, and set oven to broil. You may also use a toaster oven to cook the sandwiches if you don't want to broil them in the oven.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown and crispy. Drain on paper towels.
Place a few spears of asparagus on a slice of bread. Top with 2 slices crisp bacon then a slice of cheese.
Toast under the broiler until the cheese is melted and bubbly.
8 slices bacon
1 (10 ounce) can asparagus tips, drained
4 thick slices sourdough bread, lightly toasted
4 slices sharp Cheddar cheese
Directions
Adjust oven rack to upper position, and set oven to broil. You may also use a toaster oven to cook the sandwiches if you don't want to broil them in the oven.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown and crispy. Drain on paper towels.
Place a few spears of asparagus on a slice of bread. Top with 2 slices crisp bacon then a slice of cheese.
Toast under the broiler until the cheese is melted and bubbly.
Yummy or not :Better Slow Cooker Robust Chicken recipe.
Ingredients
1 1/2 pounds skinless, boneless chicken breast halves - cut into 1 inch strips
2 tablespoons bacon bits
1/4 cup chopped green olives
1 (14.5 ounce) can diced tomatoes, drained
1 (4.5 ounce) can sliced mushrooms, drained
1 (1.25 ounce) envelope dry chicken gravy mix
1/2 cup red wine
3 tablespoons Dijon mustard
1/4 cup balsamic vinegar
Directions
In a slow cooker, combine the chicken, bacon bits, olives, tomatoes, mushrooms, gravy mix, wine, mustard, and vinegar. Mix together.
Cover slow cooker, and cook on Low setting for 6 to 8 hours.
1 1/2 pounds skinless, boneless chicken breast halves - cut into 1 inch strips
2 tablespoons bacon bits
1/4 cup chopped green olives
1 (14.5 ounce) can diced tomatoes, drained
1 (4.5 ounce) can sliced mushrooms, drained
1 (1.25 ounce) envelope dry chicken gravy mix
1/2 cup red wine
3 tablespoons Dijon mustard
1/4 cup balsamic vinegar
Directions
In a slow cooker, combine the chicken, bacon bits, olives, tomatoes, mushrooms, gravy mix, wine, mustard, and vinegar. Mix together.
Cover slow cooker, and cook on Low setting for 6 to 8 hours.
Yummy or not :Best Salmon Bake recipe.
Ingredients
1 pound salmon fillet, halved
1 small tomato, chopped
5 green onions, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place salmon on a lightly oiled sheet pan or in a shallow baking dish, folding under thin outer edges of fillets for even cooking. Top salmon with chopped tomatoes and green onions, and season with salt and pepper.
Cook salmon in the preheated oven, uncovered, for approximately 20 minutes. Fish is done when easily flaked with a fork.
1 pound salmon fillet, halved
1 small tomato, chopped
5 green onions, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place salmon on a lightly oiled sheet pan or in a shallow baking dish, folding under thin outer edges of fillets for even cooking. Top salmon with chopped tomatoes and green onions, and season with salt and pepper.
Cook salmon in the preheated oven, uncovered, for approximately 20 minutes. Fish is done when easily flaked with a fork.
Yummy or not :Broccoli with Lemon Butter Sauce recipe.
Ingredients
1/4 cup butter or margarine
1/4 cup water
1 lemon, juiced
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 (16 ounce) package frozen broccoli florets
Directions
In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold.
1/4 cup butter or margarine
1/4 cup water
1 lemon, juiced
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 (16 ounce) package frozen broccoli florets
Directions
In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold.
Yummy or not :Broccoli Rice Casserole recipe.
Ingredients
2 (10 ounce) packages frozen chopped broccoli
3 cups instant rice
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups water
1 (16 ounce) package processed American cheese, cubed
1 tablespoon butter
1 bunch celery, chopped
1 large onion, chopped
salt and pepper to taste
Directions
Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
Melt butter in a large skillet over medium-high heat, and saute celery and onion until soft.
In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.
2 (10 ounce) packages frozen chopped broccoli
3 cups instant rice
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups water
1 (16 ounce) package processed American cheese, cubed
1 tablespoon butter
1 bunch celery, chopped
1 large onion, chopped
salt and pepper to taste
Directions
Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
Melt butter in a large skillet over medium-high heat, and saute celery and onion until soft.
In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.
Yummy or not :Banana Muffins with a Crunch recipe.
Ingredients
3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, lightly beaten
3/4 cup milk
2 teaspoons vanilla extract
1 cup melted butter, cooled
2 bananas, mashed
1 banana, chopped
1 cup granola
1 cup chopped walnuts
1 cup shredded coconut
1/4 cup banana chips (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
In a bowl, mix the flour, sugar, baking powder, baking soda, and salt. Mix in the eggs, milk, vanilla, and butter. Fold in mashed bananas, chopped banana, granola, walnuts, and coconut. Scoop into the prepared muffin cups. Sprinkle with banana chips.
Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, lightly beaten
3/4 cup milk
2 teaspoons vanilla extract
1 cup melted butter, cooled
2 bananas, mashed
1 banana, chopped
1 cup granola
1 cup chopped walnuts
1 cup shredded coconut
1/4 cup banana chips (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
In a bowl, mix the flour, sugar, baking powder, baking soda, and salt. Mix in the eggs, milk, vanilla, and butter. Fold in mashed bananas, chopped banana, granola, walnuts, and coconut. Scoop into the prepared muffin cups. Sprinkle with banana chips.
Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Yummy or not :Brussels Sprouts Stir Fry recipe.
Ingredients
1 tablespoon vegetable oil
1 onion, chopped
1 large potato, peeled and cubed
1 pound Brussels sprouts, trimmed and halved lengthwise
1 red pepper, seeded and cut into 1/2-inch cubes
1/4 cup chicken broth
ground black pepper, to taste
2 tablespoons chopped green onions
Directions
Heat the vegetable oil in a skillet over medium heat. Stir in the onion, potato, and bay leaf. Cook and stir until the onion is transparent, about 5 minutes. Add the Brussels sprouts, red pepper, and chicken broth. Cover and cook until vegetables are tender, about 10 minutes. Remove the bay leaf. Toss with black pepper, to taste. Garnish with green onions, and serve immediately.
1 tablespoon vegetable oil
1 onion, chopped
1 large potato, peeled and cubed
1 pound Brussels sprouts, trimmed and halved lengthwise
1 red pepper, seeded and cut into 1/2-inch cubes
1/4 cup chicken broth
ground black pepper, to taste
2 tablespoons chopped green onions
Directions
Heat the vegetable oil in a skillet over medium heat. Stir in the onion, potato, and bay leaf. Cook and stir until the onion is transparent, about 5 minutes. Add the Brussels sprouts, red pepper, and chicken broth. Cover and cook until vegetables are tender, about 10 minutes. Remove the bay leaf. Toss with black pepper, to taste. Garnish with green onions, and serve immediately.
Yummy or not :Baked Stuffed Onions recipe.
Ingredients
1/2 cup uncooked long-grain rice
6 large Spanish onions, peeled
1/2 pound spicy ground pork sausage
1/4 cup chopped green bell pepper
1 egg, beaten
1/2 cup soft bread crumbs
1/2 teaspoon dried oregano
2 tablespoons chopped fresh parsley
2 tablespoons butter, melted
1/2 teaspoon paprika
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a shallow baking dish.
In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Slice tops off of onions. Bring a large pot of salted water to a boil. Add onions and cook until tender but still firm, about 15 minutes. Drain, cool and remove centers of onions, leaving shell intact. Chop centers and reserve 1/2 cup of the chopped flesh.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
In the reserved drippings saute green pepper and reserved 1/2 cup chopped onion until tender. Combine with sausage, egg, cooked rice, bread crumbs, oregano and parsley. Spoon mixture into onion shells and place in prepared dish.
Combine melted butter and paprika; brush or spoon over onions.
Bake in preheated oven, covered, for 15 minutes. Uncover and bake an additional 5 minutes.
1/2 cup uncooked long-grain rice
6 large Spanish onions, peeled
1/2 pound spicy ground pork sausage
1/4 cup chopped green bell pepper
1 egg, beaten
1/2 cup soft bread crumbs
1/2 teaspoon dried oregano
2 tablespoons chopped fresh parsley
2 tablespoons butter, melted
1/2 teaspoon paprika
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a shallow baking dish.
In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Slice tops off of onions. Bring a large pot of salted water to a boil. Add onions and cook until tender but still firm, about 15 minutes. Drain, cool and remove centers of onions, leaving shell intact. Chop centers and reserve 1/2 cup of the chopped flesh.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
In the reserved drippings saute green pepper and reserved 1/2 cup chopped onion until tender. Combine with sausage, egg, cooked rice, bread crumbs, oregano and parsley. Spoon mixture into onion shells and place in prepared dish.
Combine melted butter and paprika; brush or spoon over onions.
Bake in preheated oven, covered, for 15 minutes. Uncover and bake an additional 5 minutes.
Yummy or not :Brocomole Dip recipe.
Ingredients
2 cups chopped fresh broccoli, cooked and chilled
1/4 cup reduced fat sour cream
3 tablespoons chopped onions
1 tablespoon mayonnaise
1 lemon, juiced
1/4 teaspoon chili powder
Directions
In a food processor or blender, combine the broccoli, sour cream, onion, mayonnaise, lemon juice and chile powder. Blend until smooth. Transfer to a medium bowl, cover and refrigerate until chilled.
2 cups chopped fresh broccoli, cooked and chilled
1/4 cup reduced fat sour cream
3 tablespoons chopped onions
1 tablespoon mayonnaise
1 lemon, juiced
1/4 teaspoon chili powder
Directions
In a food processor or blender, combine the broccoli, sour cream, onion, mayonnaise, lemon juice and chile powder. Blend until smooth. Transfer to a medium bowl, cover and refrigerate until chilled.
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 :Apple Butter Pork Loin recipe.
Ingredients
2 (2 pound) boneless pork loin roast
seasoning salt to taste
2 cups apple juice
1/2 cup apple butter
1/4 cup brown sugar
2 tablespoons water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture.
Cover, and return to the oven for 2 hours, or until fork-tender.
2 (2 pound) boneless pork loin roast
seasoning salt to taste
2 cups apple juice
1/2 cup apple butter
1/4 cup brown sugar
2 tablespoons water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture.
Cover, and return to the oven for 2 hours, or until fork-tender.
Yummy or not :Beet and Cheddar Risotto recipe.
Ingredients
1 beet, peeled and quartered
2 cups loosely packed beat greens, stems trimmed
2 cups water
2 cups vegetable broth
2 tablespoons extra-virgin olive oil
1 onion, minced
1 cup Arborio rice
8 ounces shredded sharp Cheddar cheese
salt and pepper to taste
grated Parmesan cheese
Directions
Place the beet and greens in a blender or food processor and pulse until finely chopped.
Bring the water and broth to a simmer in a large pot over medium-low heat.
Heat the olive oil in a large saucepan over medium-high heat; cook and stir the onion in the oil until tender, about 3 minutes. Add the rice; cook and stir another 2 minutes. Mix in the beet and beet green mixture, cooking another minute. Pour in the broth mixture 1 cup at a time, allowing the liquid to be absorbed before adding each batch, stirring continually; reduce heat to medium and simmer 20 minutes. Stir in the Cheddar cheese. Season with salt and pepper. Continue stirring until creamy and thick, about 3 minutes more. Serve with Parmesan cheese.
1 beet, peeled and quartered
2 cups loosely packed beat greens, stems trimmed
2 cups water
2 cups vegetable broth
2 tablespoons extra-virgin olive oil
1 onion, minced
1 cup Arborio rice
8 ounces shredded sharp Cheddar cheese
salt and pepper to taste
grated Parmesan cheese
Directions
Place the beet and greens in a blender or food processor and pulse until finely chopped.
Bring the water and broth to a simmer in a large pot over medium-low heat.
Heat the olive oil in a large saucepan over medium-high heat; cook and stir the onion in the oil until tender, about 3 minutes. Add the rice; cook and stir another 2 minutes. Mix in the beet and beet green mixture, cooking another minute. Pour in the broth mixture 1 cup at a time, allowing the liquid to be absorbed before adding each batch, stirring continually; reduce heat to medium and simmer 20 minutes. Stir in the Cheddar cheese. Season with salt and pepper. Continue stirring until creamy and thick, about 3 minutes more. Serve with Parmesan cheese.
Yummy or not :Bubble 'n' Squeak II recipe.
Ingredients
1 (16 ounce) package farfalle (bow tie) pasta
1 medium head cabbage, quartered
2 tablespoons olive oil
ground black pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, saute cabbage in olive oil. If skillet gets dry add a bit more oil. Saute about 10 minutes then add cooked farfalle pasta. Reduce heat to low and cook, stirring occasionally, for about 20 minutes more. Sprinkle on pepper to taste.
1 (16 ounce) package farfalle (bow tie) pasta
1 medium head cabbage, quartered
2 tablespoons olive oil
ground black pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, saute cabbage in olive oil. If skillet gets dry add a bit more oil. Saute about 10 minutes then add cooked farfalle pasta. Reduce heat to low and cook, stirring occasionally, for about 20 minutes more. Sprinkle on pepper to taste.
Yummy or not :Beefy Beef Chili recipe.
Ingredients
2 pounds ground beef
1 large onion, chopped
2 (16 ounce) cans chili beans, drained
1 (64 fluid ounce) bottle tomato juice
1 (40 ounce) can prepared beef stew
1 tablespoon chili powder, or to taste
salt and pepper to taste
Directions
In a 6 quart stock pot over medium-high heat, brown the ground beef with the onion until no longer pink. Drain grease from the pan, and stir in the chili beans, tomato juice, and beef stew. Season with chili powder, salt, and pepper to taste. Cook over medium heat until simmering. Serve hot.
2 pounds ground beef
1 large onion, chopped
2 (16 ounce) cans chili beans, drained
1 (64 fluid ounce) bottle tomato juice
1 (40 ounce) can prepared beef stew
1 tablespoon chili powder, or to taste
salt and pepper to taste
Directions
In a 6 quart stock pot over medium-high heat, brown the ground beef with the onion until no longer pink. Drain grease from the pan, and stir in the chili beans, tomato juice, and beef stew. Season with chili powder, salt, and pepper to taste. Cook over medium heat until simmering. Serve hot.
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 :Bananas Foster I recipe.
Ingredients
2 tablespoons butter
3 tablespoons brown sugar
1/8 teaspoon ground cinnamon
1 tablespoon lemon juice
1/4 cup rum
2 tablespoons banana liqueur
Directions
In a small skillet over medium heat, melt butter. Stir in sugar and cinnamon and heat until bubbly. Peel and quarter the banana. Place banana pieces and lemon juice in skillet and cook 3 to 4 minutes more, basting with syrup.
In a long-handled pan, heat rum and banana liqueur over medium heat until just warm. Ignite the alcohol and pour carefully over the banana slices. Remove the banana pan from the heat and continue to baste the banana slices with their sauce until the flames die down. Serve at once.
2 tablespoons butter
3 tablespoons brown sugar
1/8 teaspoon ground cinnamon
1 tablespoon lemon juice
1/4 cup rum
2 tablespoons banana liqueur
Directions
In a small skillet over medium heat, melt butter. Stir in sugar and cinnamon and heat until bubbly. Peel and quarter the banana. Place banana pieces and lemon juice in skillet and cook 3 to 4 minutes more, basting with syrup.
In a long-handled pan, heat rum and banana liqueur over medium heat until just warm. Ignite the alcohol and pour carefully over the banana slices. Remove the banana pan from the heat and continue to baste the banana slices with their sauce until the flames die down. Serve at once.
Yummy or not :Blueberry Coffee Cake recipe.
Ingredients
1/4 cup butter, softened
2/3 cup sugar
1 1/8 cups all-purpose flour, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 cup fresh or frozen blueberries
1 (3 ounce) package cream cheese, cubed
2 tablespoons all-purpose flour
2 tablespoons sugar
1 tablespoon cold butter
Directions
For batter, in a large mixing bowl, cream butter and sugar. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-in. square baking dish.
For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
1/4 cup butter, softened
2/3 cup sugar
1 1/8 cups all-purpose flour, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 cup fresh or frozen blueberries
1 (3 ounce) package cream cheese, cubed
2 tablespoons all-purpose flour
2 tablespoons sugar
1 tablespoon cold butter
Directions
For batter, in a large mixing bowl, cream butter and sugar. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-in. square baking dish.
For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Yummy or not :Almond Bars I recipe.
Ingredients
2 cups all-purpose flour
1/2 cup white sugar
1/4 teaspoon salt
2 egg yolks
3/4 cup butter
1/2 cup any flavor fruit jam
2 egg whites
1/4 teaspoon almond extract
1/4 cup white sugar
1/2 cup flaked coconut
1/2 cup blanched slivered almonds
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, stir together the flour, 1/2 cup sugar and salt. Make a well in the center and add the egg yolks and butter. Work into the dry ingredients with your hands until well blended. Press dough into an unprepared 9x9 inch baking pan.
Bake 15 to 20 minutes in the preheated oven. When the crust cools a little bit, spread with the jam or jelly, and set aside.
In a clean bowl, whip the egg whites until they reach soft peaks. Gradually add the remaining 1/4 cup of sugar, then the almond extract. Continue to whip until the whites hold stiff peaks and sugar is dissolved. Fold in the coconut and spread the mixture over the jam layer. Sprinkle the almonds over the top, and return to the oven.
Bake for 8 to 10 more minutes until the top is lightly browned. Cool slightly and cut into bars.
2 cups all-purpose flour
1/2 cup white sugar
1/4 teaspoon salt
2 egg yolks
3/4 cup butter
1/2 cup any flavor fruit jam
2 egg whites
1/4 teaspoon almond extract
1/4 cup white sugar
1/2 cup flaked coconut
1/2 cup blanched slivered almonds
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, stir together the flour, 1/2 cup sugar and salt. Make a well in the center and add the egg yolks and butter. Work into the dry ingredients with your hands until well blended. Press dough into an unprepared 9x9 inch baking pan.
Bake 15 to 20 minutes in the preheated oven. When the crust cools a little bit, spread with the jam or jelly, and set aside.
In a clean bowl, whip the egg whites until they reach soft peaks. Gradually add the remaining 1/4 cup of sugar, then the almond extract. Continue to whip until the whites hold stiff peaks and sugar is dissolved. Fold in the coconut and spread the mixture over the jam layer. Sprinkle the almonds over the top, and return to the oven.
Bake for 8 to 10 more minutes until the top is lightly browned. Cool slightly and cut into bars.
Yummy or not :Asparagus with Brie recipe.
Ingredients
1 bunch fresh asparagus, trimmed
1/2 (2.2 pound) wheel Brie cheese, sliced
1/4 cup butter, melted
1/2 cup dry bread crumbs
1/4 cup toasted sesame seeds
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still crisp, about 2 to 6 minutes. Drain and place in a shallow baking dish.
Lay cheese slices over asparagus. In a small bowl combine melted butter, bread crumbs and sesame seeds. Sprinkle over cheese.
Bake in preheated oven for 8 minutes.
Increase oven to broil. Broil just until breadcrumbs are golden brown.
1 bunch fresh asparagus, trimmed
1/2 (2.2 pound) wheel Brie cheese, sliced
1/4 cup butter, melted
1/2 cup dry bread crumbs
1/4 cup toasted sesame seeds
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still crisp, about 2 to 6 minutes. Drain and place in a shallow baking dish.
Lay cheese slices over asparagus. In a small bowl combine melted butter, bread crumbs and sesame seeds. Sprinkle over cheese.
Bake in preheated oven for 8 minutes.
Increase oven to broil. Broil just until breadcrumbs are golden brown.
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