Ingredients
4 cups self-rising flour
1 tablespoon white sugar
1 tablespoon baking powder
2/3 cup shortening
2 cups buttermilk
1/4 cup buttermilk
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease two baking sheets.
In a large mixing bowl, combine flour, sugar and baking powder; stir well. Cut in shortening until mixture resembles coarse cornmeal. Add 2 cups buttermilk and mix just to moisten.
Roll out dough to 1 inch thick and cut into biscuits. Place biscuits on prepared baking sheets; brush tops with remaining 1/4 cup buttermilk.
Bake in preheated oven for 15 minutes, or until golden.
7/02/2011
Yummy or not :Beef Potato House Pie Casserole recipe.
Ingredients
6 large potatoes, peeled and chopped
1/2 cup milk
2 tablespoons butter
2 pounds ground beef
1 onion, chopped
1 green bell pepper, chopped
salt and pepper to taste
1 (8 ounce) package processed American cheese, sliced
Directions
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, then mash with milk and butter until smooth.
In a large, deep skillet over medium high heat, combine ground beef, onion and green pepper. Cook until beef is evenly brown. Drain excess fat. Season with salt and pepper.
In a deep casserole dish, spoon a layer of beef mixture. Spread a layer of mashed potato over the beef. Continue alternating layers until the dish is full. Top with cheese.
Bake in preheated oven for 20 minutes.
6 large potatoes, peeled and chopped
1/2 cup milk
2 tablespoons butter
2 pounds ground beef
1 onion, chopped
1 green bell pepper, chopped
salt and pepper to taste
1 (8 ounce) package processed American cheese, sliced
Directions
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, then mash with milk and butter until smooth.
In a large, deep skillet over medium high heat, combine ground beef, onion and green pepper. Cook until beef is evenly brown. Drain excess fat. Season with salt and pepper.
In a deep casserole dish, spoon a layer of beef mixture. Spread a layer of mashed potato over the beef. Continue alternating layers until the dish is full. Top with cheese.
Bake in preheated oven for 20 minutes.
Yummy or not :Apple-Berry Pie recipe.
Ingredients
1 pastry for a 9 inch double crust pie
1 cup white sugar
4 teaspoons tapioca
1/2 teaspoon ground cinnamon
2 cups fresh blackberries
2 cups apples - peeled, cored and sliced
2 tablespoons butter, cut into small pieces
Directions
Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.
In a large bowl, mix together the sugar, tapioca, and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Let stand for 20 minutes.
Spoon filling into pastry lined pan. Dot with butter. Moisten the edge of the pastry with water. Cover with top crust; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning.
Bake in preheated oven for 25 minutes. Remove foil, and continue baking for 20 to 25 minutes, or until crust is golden brown. Cool on wire rack.
1 pastry for a 9 inch double crust pie
1 cup white sugar
4 teaspoons tapioca
1/2 teaspoon ground cinnamon
2 cups fresh blackberries
2 cups apples - peeled, cored and sliced
2 tablespoons butter, cut into small pieces
Directions
Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.
In a large bowl, mix together the sugar, tapioca, and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Let stand for 20 minutes.
Spoon filling into pastry lined pan. Dot with butter. Moisten the edge of the pastry with water. Cover with top crust; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning.
Bake in preheated oven for 25 minutes. Remove foil, and continue baking for 20 to 25 minutes, or until crust is golden brown. Cool on wire rack.
Yummy or not :Bread of Life recipe.
Ingredients
6 cups whole wheat flour
2 (.25 ounce) packages active dry yeast
1/2 cup white sugar
2 teaspoons baking soda
1 tablespoon baking powder
2 1/2 cups water
1/2 cup anise seed
2 egg whites
Directions
Combine whole wheat flour and yeast in a large bowl. Stir in sugar, baking soda, baking powder, and water. Stir in anise seeds. Let dough stand in warm area for 1 hour, letting bread rise.
Knead bread and put in 2 regular loaf pans. Brush tops with beaten egg whites.
Bake at 400 degrees F (205 degrees C) for 50 minutes. Enjoy!
6 cups whole wheat flour
2 (.25 ounce) packages active dry yeast
1/2 cup white sugar
2 teaspoons baking soda
1 tablespoon baking powder
2 1/2 cups water
1/2 cup anise seed
2 egg whites
Directions
Combine whole wheat flour and yeast in a large bowl. Stir in sugar, baking soda, baking powder, and water. Stir in anise seeds. Let dough stand in warm area for 1 hour, letting bread rise.
Knead bread and put in 2 regular loaf pans. Brush tops with beaten egg whites.
Bake at 400 degrees F (205 degrees C) for 50 minutes. Enjoy!
Yummy or not :Asparagus Supreme recipe.
Ingredients
3 cups cooked rice
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
1 (12 ounce) package frozen cut asparagus, thawed and drained
4 skinless, boneless chicken breast halves - cut into 1 inch strips
1/4 cup cooking oil
1 cup sliced fresh mushrooms
6 green onions, chopped
1/4 cup chopped sweet red pepper
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon salt-free seasoning blend
1/2 cup shredded Cheddar cheese
Directions
Spread rice in a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover with asparagus. Sprinkle chicken with remaining salt and pepper. In a large skillet, cook chicken in oil over medium-high heat until browned on all sides. With a slotted spoon, remove chicken and place over asparagus. Add mushrooms, onions and red pepper to skillet; saute until tender. Spoon over chicken. Combine soup, mayonnaise, lemon juice and seasoning blend; spread over vegetables. Sprinkle with cheese. Cover and bake at 350 degrees F for 40-45 minutes.
3 cups cooked rice
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
1 (12 ounce) package frozen cut asparagus, thawed and drained
4 skinless, boneless chicken breast halves - cut into 1 inch strips
1/4 cup cooking oil
1 cup sliced fresh mushrooms
6 green onions, chopped
1/4 cup chopped sweet red pepper
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon salt-free seasoning blend
1/2 cup shredded Cheddar cheese
Directions
Spread rice in a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover with asparagus. Sprinkle chicken with remaining salt and pepper. In a large skillet, cook chicken in oil over medium-high heat until browned on all sides. With a slotted spoon, remove chicken and place over asparagus. Add mushrooms, onions and red pepper to skillet; saute until tender. Spoon over chicken. Combine soup, mayonnaise, lemon juice and seasoning blend; spread over vegetables. Sprinkle with cheese. Cover and bake at 350 degrees F for 40-45 minutes.
Yummy or not :Beef and Onion Stew recipe.
Ingredients
1 1/2 pounds beef stew meat
all-purpose flour
1/4 cup butter or margarine
3 cups diced onion
1 garlic clove, minced
1 1/2 cups beef broth
2 tablespoons cider vinegar
1 tablespoon tomato paste
1 1/2 teaspoons salt
1 teaspoon lemon-pepper seasoning
1/2 teaspoon dried thyme
cooked rice or noodles
Directions
Dredge meat in flour; brown in butter in a Dutch oven. Add the onion and garlic; cook, stirring occasionally, for 10 minutes. Add broth, vinegar, tomato paste and seasonings. Cover and simmer for 1-1/2 to 2 hours or until meat is tender. Serve over rice or noodles.
1 1/2 pounds beef stew meat
all-purpose flour
1/4 cup butter or margarine
3 cups diced onion
1 garlic clove, minced
1 1/2 cups beef broth
2 tablespoons cider vinegar
1 tablespoon tomato paste
1 1/2 teaspoons salt
1 teaspoon lemon-pepper seasoning
1/2 teaspoon dried thyme
cooked rice or noodles
Directions
Dredge meat in flour; brown in butter in a Dutch oven. Add the onion and garlic; cook, stirring occasionally, for 10 minutes. Add broth, vinegar, tomato paste and seasonings. Cover and simmer for 1-1/2 to 2 hours or until meat is tender. Serve over rice or noodles.
Yummy or not :Argentinean Potato Salad recipe.
Ingredients
4 russet potatoes - peeled, boiled, and cubed
3 hard cooked eggs, chopped
1 (10 ounce) can mixed vegetables
1/2 cup mayonnaise
1/2 teaspoon black pepper
1/2 teaspoon ground mustard
1/2 tablespoon fresh lemon juice
1/2 teaspoon dried dill weed
5 tablespoons chopped pimiento-stuffed olives
salt and black pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Cook peeled potatoes until tender but still firm, about 15 minutes. Drain, cool, and cube.
Place eggs in a saucepan, and cover with cold water. Bring to a boil, and immediately remove from heat. Cover pan, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Peel and chop the eggs, and toss together with the potatoes and vegetables in a large mixing or serving bowl.
In a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives. Stir to blend. Pour dressing over the potato mixture, season with salt and pepper, and toss to coat. Cover, and refrigerate for 1 hour, or overnight.
4 russet potatoes - peeled, boiled, and cubed
3 hard cooked eggs, chopped
1 (10 ounce) can mixed vegetables
1/2 cup mayonnaise
1/2 teaspoon black pepper
1/2 teaspoon ground mustard
1/2 tablespoon fresh lemon juice
1/2 teaspoon dried dill weed
5 tablespoons chopped pimiento-stuffed olives
salt and black pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Cook peeled potatoes until tender but still firm, about 15 minutes. Drain, cool, and cube.
Place eggs in a saucepan, and cover with cold water. Bring to a boil, and immediately remove from heat. Cover pan, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Peel and chop the eggs, and toss together with the potatoes and vegetables in a large mixing or serving bowl.
In a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives. Stir to blend. Pour dressing over the potato mixture, season with salt and pepper, and toss to coat. Cover, and refrigerate for 1 hour, or overnight.
Yummy or not :Berry Valentine Pie recipe.
Ingredients
1 (9 inch) prepared graham cracker crust
1 (16 ounce) package frozen strawberries, thawed and drained
3 (7 ounce) cans whipped cream
1 (16.5 ounce) can pitted dark sweet cherries
1 (15 ounce) can blueberries
2 graham crackers, crushed
Directions
On bottom of pie crust, spread strawberries evenly; cover with whipped cream.
Spread cherries on whipped cream and cover cherries with whipped cream layer.
Spread blueberries on top of whipped cream and cover with last layer of whipped cream.
Sprinkle crumbled crackers on top of pie and place in the refrigerator for 45 minutes; serve.
1 (9 inch) prepared graham cracker crust
1 (16 ounce) package frozen strawberries, thawed and drained
3 (7 ounce) cans whipped cream
1 (16.5 ounce) can pitted dark sweet cherries
1 (15 ounce) can blueberries
2 graham crackers, crushed
Directions
On bottom of pie crust, spread strawberries evenly; cover with whipped cream.
Spread cherries on whipped cream and cover cherries with whipped cream layer.
Spread blueberries on top of whipped cream and cover with last layer of whipped cream.
Sprinkle crumbled crackers on top of pie and place in the refrigerator for 45 minutes; serve.
Yummy or not :Amazing Chicken recipe.
Ingredients
4 skinless, boneless chicken breast halves
1/2 cup mayonnaise
2 cups Italian seasoned bread crumbs
Directions
Preheat the oven to 425 degrees F (220 degrees C). Grease a shallow baking dish.
Coat chicken breasts on all sides with mayonnaise, and roll in bread crumbs until coated. Place coated breasts into the prepared pan.
Bake uncovered for 30 minutes in the preheated oven, or until chicken is no longer pink in the middle, and the juices run clear.
4 skinless, boneless chicken breast halves
1/2 cup mayonnaise
2 cups Italian seasoned bread crumbs
Directions
Preheat the oven to 425 degrees F (220 degrees C). Grease a shallow baking dish.
Coat chicken breasts on all sides with mayonnaise, and roll in bread crumbs until coated. Place coated breasts into the prepared pan.
Bake uncovered for 30 minutes in the preheated oven, or until chicken is no longer pink in the middle, and the juices run clear.
Yummy or not :Buffalo Chicken Tacos recipe.
Ingredients
8 Mission� Life Balance� Whole Wheat Tortillas
1 cup Mission� Guacamole Flavored Dip
1 pound skinless, boneless chicken breast
3 tablespoons cayenne pepper hot sauce
Non-stick cooking spray to coat
1 green bell pepper, cut into thin strips
1/2 red onion, cut into thin strips
1/2 cup cilantro leaves
12 baby carrots, rinsed
12 celery sticks
1 cup prepared blue cheese dressing
Directions
Pre-heat charcoal or indoor grill to medium-high heat.
Place cleaned chicken breasts into a gallon size zipper storage bag, add hot sauce and toss; close and refrigerate for 30 minutes.
After 30 minutes remove chicken from refrigerator. Spray each side of the marinated chicken with non-stick cooking spray; place on pre-heated grill and cook for 8 minutes per side or until cooked through. Place cooked chicken onto your work surface and allow to cool for a few minutes. Slice each chicken breast into thin strips cutting across the breast.
Warm Mission� Tortillas. Evenly spread 1 tablespoon of Mission� Guacamole Flavored Dip edge to edge.
Lay 5-6 slices of chicken across the middle of each tortilla, top chicken with 5 strips of green bell pepper, red onion and a tablespoon of cilantro leaves.
Starting at the bottom roll tortilla forward to form a cylinder, repeat process for remaining tortillas.
Serve a portion of tacos (two tacos) with 3 baby carrots, 3 celery sticks and a 1/4 cup of blue cheese dressing in a small ramekin.
8 Mission� Life Balance� Whole Wheat Tortillas
1 cup Mission� Guacamole Flavored Dip
1 pound skinless, boneless chicken breast
3 tablespoons cayenne pepper hot sauce
Non-stick cooking spray to coat
1 green bell pepper, cut into thin strips
1/2 red onion, cut into thin strips
1/2 cup cilantro leaves
12 baby carrots, rinsed
12 celery sticks
1 cup prepared blue cheese dressing
Directions
Pre-heat charcoal or indoor grill to medium-high heat.
Place cleaned chicken breasts into a gallon size zipper storage bag, add hot sauce and toss; close and refrigerate for 30 minutes.
After 30 minutes remove chicken from refrigerator. Spray each side of the marinated chicken with non-stick cooking spray; place on pre-heated grill and cook for 8 minutes per side or until cooked through. Place cooked chicken onto your work surface and allow to cool for a few minutes. Slice each chicken breast into thin strips cutting across the breast.
Warm Mission� Tortillas. Evenly spread 1 tablespoon of Mission� Guacamole Flavored Dip edge to edge.
Lay 5-6 slices of chicken across the middle of each tortilla, top chicken with 5 strips of green bell pepper, red onion and a tablespoon of cilantro leaves.
Starting at the bottom roll tortilla forward to form a cylinder, repeat process for remaining tortillas.
Serve a portion of tacos (two tacos) with 3 baby carrots, 3 celery sticks and a 1/4 cup of blue cheese dressing in a small ramekin.
Yummy or not :Apple Crumb Pie recipe.
Ingredients
1 (9 inch) pie shell
6 cups thinly sliced apples
1 tablespoon lemon juice (optional)
3/4 cup white sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)
1/2 cup all-purpose flour
1/2 cup packed brown sugar
3 tablespoons butter
Directions
Preheat oven to 375 degrees F (190 degrees C).
Place sliced apples in a large bowl. Sprinkle with lemon juice if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Stir in raisins and walnuts if desired. Spoon mixture into pastry shell.
In a small bowl mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack.
1 (9 inch) pie shell
6 cups thinly sliced apples
1 tablespoon lemon juice (optional)
3/4 cup white sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)
1/2 cup all-purpose flour
1/2 cup packed brown sugar
3 tablespoons butter
Directions
Preheat oven to 375 degrees F (190 degrees C).
Place sliced apples in a large bowl. Sprinkle with lemon juice if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Stir in raisins and walnuts if desired. Spoon mixture into pastry shell.
In a small bowl mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack.
Yummy or not :Bell Pepper Frittata recipe.
Ingredients
1 teaspoon butter
1 tablespoon chopped onion
1 roma (plum) tomato, seeded and chopped
2 eggs, beaten
1 teaspoon butter (optional)
1 pinch dried tarragon, or to taste
1 pinch dried basil, or to taste
1 pinch salt and ground black pepper to taste
1 teaspoon shredded Cheddar cheese, or to taste
1 large red bell pepper, top and seeds removed
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat the butter in a skillet over medium heat until the foam subsides, and cook and stir the onion and tomato until the onion is translucent and the liquid from the tomato has evaporated, about 8 minutes. Transfer the tomato and onion to a bowl. Pour the beaten eggs into the cooked vegetables, and stir in tarragon, basil, salt, black pepper, and Cheddar cheese until thoroughly combined. Pour the egg mixture into the red bell pepper, and set into a small baking dish, standing upright. Cover the dish and pepper with foil.
Bake in the preheated oven until the pepper is tender and the eggs are set, about 55 minutes.
1 teaspoon butter
1 tablespoon chopped onion
1 roma (plum) tomato, seeded and chopped
2 eggs, beaten
1 teaspoon butter (optional)
1 pinch dried tarragon, or to taste
1 pinch dried basil, or to taste
1 pinch salt and ground black pepper to taste
1 teaspoon shredded Cheddar cheese, or to taste
1 large red bell pepper, top and seeds removed
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat the butter in a skillet over medium heat until the foam subsides, and cook and stir the onion and tomato until the onion is translucent and the liquid from the tomato has evaporated, about 8 minutes. Transfer the tomato and onion to a bowl. Pour the beaten eggs into the cooked vegetables, and stir in tarragon, basil, salt, black pepper, and Cheddar cheese until thoroughly combined. Pour the egg mixture into the red bell pepper, and set into a small baking dish, standing upright. Cover the dish and pepper with foil.
Bake in the preheated oven until the pepper is tender and the eggs are set, about 55 minutes.
Yummy or not :Avocado Feta Salsa recipe.
Ingredients
2 plum tomatoes, chopped
1 ripe avocado - peeled, pitted and chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
1 tablespoon snipped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1 tablespoon red or white wine vinegar
4 ounces crumbled feta cheese
Directions
In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.
2 plum tomatoes, chopped
1 ripe avocado - peeled, pitted and chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
1 tablespoon snipped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1 tablespoon red or white wine vinegar
4 ounces crumbled feta cheese
Directions
In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.
Yummy or not :Buffet Scrambled Eggs recipe.
Ingredients
4 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
2 teaspoons chicken bouillon granules
8 eggs, beaten
Minced fresh parsley
Directions
In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside.
In a large skillet, melt remaining butter. Add eggs; cook over medium heat until eggs begin to set, stirring occasionally. Add white sauce; mix well. Cook until the eggs are completely set. Garnish with parsley if desired.
4 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
2 teaspoons chicken bouillon granules
8 eggs, beaten
Minced fresh parsley
Directions
In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside.
In a large skillet, melt remaining butter. Add eggs; cook over medium heat until eggs begin to set, stirring occasionally. Add white sauce; mix well. Cook until the eggs are completely set. Garnish with parsley if desired.
Yummy or not :Brunch Tidbits Bread recipe.
Ingredients
1 1/2 cups shredded Cheddar cheese
3/4 cup chopped green olives
3/4 cup chopped ripe olives
1/2 cup creamy salad dressing or mayonnaise
1/4 cup sliced green onions
1/4 teaspoon pepper
4 English muffins, split
Directions
In a bowl, combine cheese, olives, salad dressing, onions and pepper. Spread on English muffins; cut into fourths. Place on an ungreased baking sheet and bake at 350 degrees F for 8-10 minutes or until bubbly. Or freeze and bake frozen at 350 degrees F for 18-20 minutes.
1 1/2 cups shredded Cheddar cheese
3/4 cup chopped green olives
3/4 cup chopped ripe olives
1/2 cup creamy salad dressing or mayonnaise
1/4 cup sliced green onions
1/4 teaspoon pepper
4 English muffins, split
Directions
In a bowl, combine cheese, olives, salad dressing, onions and pepper. Spread on English muffins; cut into fourths. Place on an ungreased baking sheet and bake at 350 degrees F for 8-10 minutes or until bubbly. Or freeze and bake frozen at 350 degrees F for 18-20 minutes.
Yummy or not :Asparagus Angel Hair Pasta recipe.
Ingredients
1 (16 ounce) package angel hair pasta
1/4 cup extra virgin olive oil, divided
2 cloves garlic, minced
1 pound fresh asparagus spears, trimmed and chopped
2 cups grape tomatoes, halved
1 (14.5 ounce) can chicken broth
1 teaspoon dried dill weed
freshly ground black pepper to taste
2 avocados - peeled, pitted, and mashed
1/2 lime, juiced
1/2 teaspoon garlic powder
1 cup shredded queso asadero (white Mexican cheese)
Directions
Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook for 5 to 6 minutes, until al dente; drain and toss with 1 tablespoon of olive oil to prevent stickiness.,
Heat the remaining 3 tablespoons olive oil in a skillet over medium heat, and cook the garlic for 1 to 2 minutes. Add the asparagus and tomatoes, stirring to coat. Pour in the broth, and continue cooking uncovered 10 minutes, or until the asparagus is tender, but still bright green.
Place the pasta in a large bowl, and toss with the asparagus and tomato mixture. Season with dill and pepper. In a separate bowl, mix the avocados, lime juice, and garlic powder together until blended.
Serve pasta with a dollop of the avocado mixture, and top with shredded cheese.
1 (16 ounce) package angel hair pasta
1/4 cup extra virgin olive oil, divided
2 cloves garlic, minced
1 pound fresh asparagus spears, trimmed and chopped
2 cups grape tomatoes, halved
1 (14.5 ounce) can chicken broth
1 teaspoon dried dill weed
freshly ground black pepper to taste
2 avocados - peeled, pitted, and mashed
1/2 lime, juiced
1/2 teaspoon garlic powder
1 cup shredded queso asadero (white Mexican cheese)
Directions
Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook for 5 to 6 minutes, until al dente; drain and toss with 1 tablespoon of olive oil to prevent stickiness.,
Heat the remaining 3 tablespoons olive oil in a skillet over medium heat, and cook the garlic for 1 to 2 minutes. Add the asparagus and tomatoes, stirring to coat. Pour in the broth, and continue cooking uncovered 10 minutes, or until the asparagus is tender, but still bright green.
Place the pasta in a large bowl, and toss with the asparagus and tomato mixture. Season with dill and pepper. In a separate bowl, mix the avocados, lime juice, and garlic powder together until blended.
Serve pasta with a dollop of the avocado mixture, and top with shredded cheese.
Yummy or not :Banana Split Pudding recipe.
Ingredients
2/3 cup sugar
2 tablespoons Argo� Corn Starch
1/4 teaspoon salt
2 cups milk
2 egg yolks
2 tablespoons butter
1 teaspoon Spice Islands� Pure Vanilla Extract
2 bananas, sliced
1/4 cup fudge topping
Directions
Mix sugar, corn starch and salt in a large microwaveable bowl. Whisk in milk and egg yolks until well blended.
Microwave on HIGH (100%) for about 5 to 7 minutes, stirring every 1 to 2 minutes. Cook until pudding is thick and has boiled at least 1 minute. Remove from microwave. Stir in butter and vanilla. Cover surface with plastic wrap.
Chill 30 minutes.
Layer pudding with bananas and fudge topping in individual clear serving bowls. Garnish with whipped topping, chopped pecans and cherries, if desired.
2/3 cup sugar
2 tablespoons Argo� Corn Starch
1/4 teaspoon salt
2 cups milk
2 egg yolks
2 tablespoons butter
1 teaspoon Spice Islands� Pure Vanilla Extract
2 bananas, sliced
1/4 cup fudge topping
Directions
Mix sugar, corn starch and salt in a large microwaveable bowl. Whisk in milk and egg yolks until well blended.
Microwave on HIGH (100%) for about 5 to 7 minutes, stirring every 1 to 2 minutes. Cook until pudding is thick and has boiled at least 1 minute. Remove from microwave. Stir in butter and vanilla. Cover surface with plastic wrap.
Chill 30 minutes.
Layer pudding with bananas and fudge topping in individual clear serving bowls. Garnish with whipped topping, chopped pecans and cherries, if desired.
Yummy or not :Buffalo Chicken Dipping Balls recipe.
Ingredients
2 (12.5 fl oz) cans chunk chicken breast, drained and flaked
4 green onions, chopped
1 cup shredded sharp Cheddar cheese
1 cup shredded pepperjack cheese
1 cup hot pepper sauce (such as Frank's RedHot�)
1 (1 ounce) package ranch dressing mix
oil for frying
1 cup all-purpose flour
3 eggs, beaten
1 cup plain bread crumbs
Directions
Mix the chicken, green onions, Cheddar cheese, pepperjack cheese, hot sauce, and ranch dressing mix together in a bowl; form the mixture into 1-inch balls with a scoop. Place the balls on a large, flat dish; chill in refrigerator 2 to 3 hours.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Gently press the balls into the flour to coat and shake off any excess. Dip into the beaten egg and then press into bread crumbs. Place the breaded chicken balls onto a plate while breading the rest; do not stack.
Fry the breaded balls in the hot oil until slightly browned, about 1 minute.
2 (12.5 fl oz) cans chunk chicken breast, drained and flaked
4 green onions, chopped
1 cup shredded sharp Cheddar cheese
1 cup shredded pepperjack cheese
1 cup hot pepper sauce (such as Frank's RedHot�)
1 (1 ounce) package ranch dressing mix
oil for frying
1 cup all-purpose flour
3 eggs, beaten
1 cup plain bread crumbs
Directions
Mix the chicken, green onions, Cheddar cheese, pepperjack cheese, hot sauce, and ranch dressing mix together in a bowl; form the mixture into 1-inch balls with a scoop. Place the balls on a large, flat dish; chill in refrigerator 2 to 3 hours.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Gently press the balls into the flour to coat and shake off any excess. Dip into the beaten egg and then press into bread crumbs. Place the breaded chicken balls onto a plate while breading the rest; do not stack.
Fry the breaded balls in the hot oil until slightly browned, about 1 minute.
Yummy or not :Broccoli With Lemon Almond Butter recipe.
Ingredients
1 head fresh broccoli, cut into florets
1/4 cup butter, melted
2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 cup blanched slivered almonds
Directions
Steam or boil broccoli until tender, approximately 4 to 8 minutes. Drain.
In a small saucepan, melt butter over medium low heat. Remove from heat. Stir in lemon juice. lemon zest, and almonds. Pour over hot broccoli, and serve.
1 head fresh broccoli, cut into florets
1/4 cup butter, melted
2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 cup blanched slivered almonds
Directions
Steam or boil broccoli until tender, approximately 4 to 8 minutes. Drain.
In a small saucepan, melt butter over medium low heat. Remove from heat. Stir in lemon juice. lemon zest, and almonds. Pour over hot broccoli, and serve.
Yummy or not :Baked Fish and Rice recipe.
Ingredients
1 1/2 cups boiling chicken broth
1/2 cup uncooked long grain rice
1/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 (10 ounce) package frozen cut broccoli, thawed and drained
1 tablespoon grated Parmesan cheese
1 (2.8 ounce) can French fried onions, divided
1 pound fresh or frozen fish fillets, thawed
1 dash paprika
1/2 cup shredded Cheddar cheese
Directions
In a greased 11-in. x 7-in. x 2-in. baking dish, combine the broth, rice, Italian seasoning and garlic powder.
Cover and bake at 375 degrees for 10 minutes.
Add the broccoli, Parmesan cheese and half of the onions. Top with fish fillets; sprinkle with paprika. Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining onions. Return to the oven for 3 minutes or until cheese is melted.
1 1/2 cups boiling chicken broth
1/2 cup uncooked long grain rice
1/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 (10 ounce) package frozen cut broccoli, thawed and drained
1 tablespoon grated Parmesan cheese
1 (2.8 ounce) can French fried onions, divided
1 pound fresh or frozen fish fillets, thawed
1 dash paprika
1/2 cup shredded Cheddar cheese
Directions
In a greased 11-in. x 7-in. x 2-in. baking dish, combine the broth, rice, Italian seasoning and garlic powder.
Cover and bake at 375 degrees for 10 minutes.
Add the broccoli, Parmesan cheese and half of the onions. Top with fish fillets; sprinkle with paprika. Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining onions. Return to the oven for 3 minutes or until cheese is melted.
Yummy or not :Amy's Spicy Beans and Rice recipe.
Ingredients
1 1/2 cups water
1/2 cup uncooked brown rice
2 (15 ounce) cans black beans, undrained
2 fresh jalapeno peppers, seeded and chopped
1 teaspoon ground cumin, or to taste
1 tablespoon chili powder, or to taste
black pepper to taste
1/2 cup shredded sharp Cheddar cheese
2 fresh green onions, chopped
1/2 (2 ounce) can sliced black olives, drained
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan bring the water to a boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes.
Meanwhile, pour beans into a 2 quart casserole. Sprinkle with jalapenos, cumin, chili powder and black pepper.
Bake in preheated oven for 30 minutes. Sprinkle with cheese, green onions and olives. Bake for 5 to 10 minutes more.
Serve beans over cooked rice.
1 1/2 cups water
1/2 cup uncooked brown rice
2 (15 ounce) cans black beans, undrained
2 fresh jalapeno peppers, seeded and chopped
1 teaspoon ground cumin, or to taste
1 tablespoon chili powder, or to taste
black pepper to taste
1/2 cup shredded sharp Cheddar cheese
2 fresh green onions, chopped
1/2 (2 ounce) can sliced black olives, drained
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan bring the water to a boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes.
Meanwhile, pour beans into a 2 quart casserole. Sprinkle with jalapenos, cumin, chili powder and black pepper.
Bake in preheated oven for 30 minutes. Sprinkle with cheese, green onions and olives. Bake for 5 to 10 minutes more.
Serve beans over cooked rice.
Yummy or not :Apple-Stuffed Acorn Squash recipe.
Ingredients
1 medium acorn squash
1 cup chopped, peeled apple
4 teaspoons honey
2 teaspoons butter
1/8 teaspoon ground cinnamon
Directions
Cut squash in half; discard seeds. Place squash cut side up in a 9-in. x 5-in. x 3-in. loaf pan. Fill centers with apple. Cover and bake at 400 degrees F for 30 minutes.
In a microwave-safe bowl, combine the honey and butter. Cover and microwave on high for 15-20 seconds or until butter is melted. Drizzle over squash. Sprinkle with cinnamon. Bake, uncovered, 25-30 minutes longer or until tender.
1 medium acorn squash
1 cup chopped, peeled apple
4 teaspoons honey
2 teaspoons butter
1/8 teaspoon ground cinnamon
Directions
Cut squash in half; discard seeds. Place squash cut side up in a 9-in. x 5-in. x 3-in. loaf pan. Fill centers with apple. Cover and bake at 400 degrees F for 30 minutes.
In a microwave-safe bowl, combine the honey and butter. Cover and microwave on high for 15-20 seconds or until butter is melted. Drizzle over squash. Sprinkle with cinnamon. Bake, uncovered, 25-30 minutes longer or until tender.
Yummy or not :Beth's Portobello Mushroom Burgers recipe.
Ingredients
2 portobello mushroom caps
4 slices turkey bacon
3 teaspoons horseradish sauce
2 leaves romaine lettuce
2 slices tomato
2 hamburger buns
Directions
Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray it with cooking spray. With a damp cloth, wipe the mushrooms making sure to get off any excess dirt. Trim the stem so the mushroom will sit even like a hamburger.
Wrap 2 pieces of turkey bacon around each mushroom, tucking the ends under the stem. Place the mushrooms on the cookie sheet. Bake for 10 to 15 minutes. Remove mushrooms from cookie sheet to paper towel to drain.
Spread 1 1/2 teaspoons of the horseradish sauce over each of the buns (adjust to your own taste). Place 1 piece of lettuce and 1 slice tomato onto each bun. Place one mushroom burger on each bun.
2 portobello mushroom caps
4 slices turkey bacon
3 teaspoons horseradish sauce
2 leaves romaine lettuce
2 slices tomato
2 hamburger buns
Directions
Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray it with cooking spray. With a damp cloth, wipe the mushrooms making sure to get off any excess dirt. Trim the stem so the mushroom will sit even like a hamburger.
Wrap 2 pieces of turkey bacon around each mushroom, tucking the ends under the stem. Place the mushrooms on the cookie sheet. Bake for 10 to 15 minutes. Remove mushrooms from cookie sheet to paper towel to drain.
Spread 1 1/2 teaspoons of the horseradish sauce over each of the buns (adjust to your own taste). Place 1 piece of lettuce and 1 slice tomato onto each bun. Place one mushroom burger on each bun.
Yummy or not :Baked Coconut Shrimp recipe.
Ingredients
1 pound large shrimp, peeled and deveined
1/3 cup cornstarch
1 teaspoon salt
3/4 teaspoon cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy
Directions
Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.
1 pound large shrimp, peeled and deveined
1/3 cup cornstarch
1 teaspoon salt
3/4 teaspoon cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy
Directions
Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.
Yummy or not :Baked Pepperoni Dip recipe.
Ingredients
2 cups shredded mozzarella cheese
2 cups shredded Cheddar cheese
2 cups mayonnaise
1 (4 ounce) can diced green chile peppers, drained
1/2 cup diced red onion
2 jalapeno peppers, seeded and chopped, or more to taste
10 slices pepperoni sausage, or as needed
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix together the mozzarella cheese, Cheddar cheese, mayonnaise, canned green chilies, onion, and jalapenos in a bowl until the mixture is thoroughly combined. Spread the dip out into an ungreased 9x13-inch baking dish, and top with a layer of pepperoni slices.
Bake in the preheated oven until the dip is bubbling, about 45 minutes. Serve hot.
2 cups shredded mozzarella cheese
2 cups shredded Cheddar cheese
2 cups mayonnaise
1 (4 ounce) can diced green chile peppers, drained
1/2 cup diced red onion
2 jalapeno peppers, seeded and chopped, or more to taste
10 slices pepperoni sausage, or as needed
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix together the mozzarella cheese, Cheddar cheese, mayonnaise, canned green chilies, onion, and jalapenos in a bowl until the mixture is thoroughly combined. Spread the dip out into an ungreased 9x13-inch baking dish, and top with a layer of pepperoni slices.
Bake in the preheated oven until the dip is bubbling, about 45 minutes. Serve hot.
Yummy or not :Broccoli Cheese Soup VII recipe.
Ingredients
1 (10 ounce) package frozen broccoli
2 1/2 cups milk
2 1/2 cups cubed processed cheese
1/3 cup all-purpose flour
1 cup heavy cream
1 cube chicken bouillon
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Directions
Place broccoli in a medium saucepan with just enough water to cover. Cook until tender, about 8 minutes. Set aside and do not drain water.
In a large saucepan, heat milk. Blend in the flour and cheese until smooth. Stir in the cream and bouillon cube. Add the broccoli and it's water to the mixture and season with salt and pepper. Heat soup to warm and serve immediately.
1 (10 ounce) package frozen broccoli
2 1/2 cups milk
2 1/2 cups cubed processed cheese
1/3 cup all-purpose flour
1 cup heavy cream
1 cube chicken bouillon
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Directions
Place broccoli in a medium saucepan with just enough water to cover. Cook until tender, about 8 minutes. Set aside and do not drain water.
In a large saucepan, heat milk. Blend in the flour and cheese until smooth. Stir in the cream and bouillon cube. Add the broccoli and it's water to the mixture and season with salt and pepper. Heat soup to warm and serve immediately.
Yummy or not :Apple Breakfast Popover recipe.
Ingredients
4 egg whites
1/2 cup fat-free milk
1/2 cup all-purpose flour
1 tablespoon butter or stick margarine, melted
1/8 teaspoon salt
1 1/2 cups finely chopped peeled apple
1/2 cup apple jelly
2 tablespoons water
1/8 teaspoon ground cinnamon
Directions
In a mixing bowl, beat the egg whites, milk, flour, butter and salt until smooth. Pour into an 8-in. square baking dish coated with nonstick cooking spray. Bake at 400 degrees F for 20-25 minutes or until golden and puffed. Meanwhile, in a small saucepan, combine the apples, jelly, water and cinnamon. heat over low heat until jelly is melted and mixture is heated through. Cut popover into quarters; serve with apple topping.
4 egg whites
1/2 cup fat-free milk
1/2 cup all-purpose flour
1 tablespoon butter or stick margarine, melted
1/8 teaspoon salt
1 1/2 cups finely chopped peeled apple
1/2 cup apple jelly
2 tablespoons water
1/8 teaspoon ground cinnamon
Directions
In a mixing bowl, beat the egg whites, milk, flour, butter and salt until smooth. Pour into an 8-in. square baking dish coated with nonstick cooking spray. Bake at 400 degrees F for 20-25 minutes or until golden and puffed. Meanwhile, in a small saucepan, combine the apples, jelly, water and cinnamon. heat over low heat until jelly is melted and mixture is heated through. Cut popover into quarters; serve with apple topping.
Yummy or not :Brunch Scones recipe.
Ingredients
1 3/4 cups all-purpose flour
4 teaspoons baking powder
5 tablespoons unsalted butter
5 tablespoons white sugar
2/3 cup whole milk
1/2 cup currants
1 egg yolk, beaten
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet or line with baking parchment.
Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, and add milk and currants. Knead gently together, being careful not to over mix. Dough will be sticky.
On a generously floured surface, roll out dough to 3/4 inch thickness. Stamp out 2 1/2 inch rounds with a plain pastry cutter. Transfer to prepared pan, and brush tops with egg yolk. Allow to stand for 15 minutes.
Bake in preheated oven until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool.
1 3/4 cups all-purpose flour
4 teaspoons baking powder
5 tablespoons unsalted butter
5 tablespoons white sugar
2/3 cup whole milk
1/2 cup currants
1 egg yolk, beaten
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet or line with baking parchment.
Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, and add milk and currants. Knead gently together, being careful not to over mix. Dough will be sticky.
On a generously floured surface, roll out dough to 3/4 inch thickness. Stamp out 2 1/2 inch rounds with a plain pastry cutter. Transfer to prepared pan, and brush tops with egg yolk. Allow to stand for 15 minutes.
Bake in preheated oven until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool.
Yummy or not :Broccoli Salad IV recipe.
Ingredients
1/4 cup bacon bits
1 head fresh broccoli florets
1 cup shredded Cheddar cheese
1/2 cup raisins
1/2 cup hulled sunflower seeds
1 red onion, chopped
1 cup creamy salad dressing, e.g. Miracle Whip ™
1/4 cup white sugar
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, mix together the bacon, broccoli, cheese, raisins, onion and sunflower seeds.
In a small bowl, whisk together the creamy salad dressing and sugar. Pour over broccoli mixture and toss well to coat. Cover and refrigerate until chilled.
1/4 cup bacon bits
1 head fresh broccoli florets
1 cup shredded Cheddar cheese
1/2 cup raisins
1/2 cup hulled sunflower seeds
1 red onion, chopped
1 cup creamy salad dressing, e.g. Miracle Whip ™
1/4 cup white sugar
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, mix together the bacon, broccoli, cheese, raisins, onion and sunflower seeds.
In a small bowl, whisk together the creamy salad dressing and sugar. Pour over broccoli mixture and toss well to coat. Cover and refrigerate until chilled.
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