Ingredients
1 cup mayonnaise
1/2 cup ketchup
1/4 cup prepared yellow mustard
2 teaspoons dried minced onion
1/4 teaspoon dried minced garlic
1/8 teaspoon white vinegar
hot sauce to taste
seasoned pepper to taste
Directions
Whisk together the mayonnaise, ketchup, mustard, onion, garlic, and vinegar in a bowl. Season with hot sauce and seasoned pepper to taste. Cover and chill at least 1 hour before serving.
7/07/2011
Yummy or not :Apple Curry Turkey Pita recipe.
Ingredients
2 tablespoons olive oil
1 cup sliced onion
2 tablespoons lemon juice
1/2 pound cooked turkey, cut into chunks
1 tablespoon curry powder, or to taste
1 medium apple, cored and thinly sliced
3 pita bread rounds
1/2 cup plain yogurt
Directions
Heat oil in a skillet over medium-high heat. Stir in onion and lemon juice. Cook until onion is tender. Mix in turkey, season with curry powder and continue cooking until heated through.
Remove from heat. Stir in apple. Stuff pitas with the mixture. Drizzle with yogurt to serve.
2 tablespoons olive oil
1 cup sliced onion
2 tablespoons lemon juice
1/2 pound cooked turkey, cut into chunks
1 tablespoon curry powder, or to taste
1 medium apple, cored and thinly sliced
3 pita bread rounds
1/2 cup plain yogurt
Directions
Heat oil in a skillet over medium-high heat. Stir in onion and lemon juice. Cook until onion is tender. Mix in turkey, season with curry powder and continue cooking until heated through.
Remove from heat. Stir in apple. Stuff pitas with the mixture. Drizzle with yogurt to serve.
Yummy or not :Broccoli Chicken Delight recipe.
Ingredients
1 (16 ounce) package frozen broccoli, thawed
3 1/2 cups cubed cooked chicken
2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
1 cup mayonnaise*
1 tablespoon lemon juice
1/4 teaspoon curry powder
2 cups shredded Cheddar cheese
1 cup crushed butter-flavored crackers
Directions
In a greased 13-in. x 9-in. x 2-in. baking dish, layer broccoli and chicken. In a bowl, combine the soup, mayonnaise, lemon juice and curry; pour over chicken. Sprinkle with cheese and cracker crumbs. Cover and bake at 350 degrees F for 1 hour or until heated through.
1 (16 ounce) package frozen broccoli, thawed
3 1/2 cups cubed cooked chicken
2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
1 cup mayonnaise*
1 tablespoon lemon juice
1/4 teaspoon curry powder
2 cups shredded Cheddar cheese
1 cup crushed butter-flavored crackers
Directions
In a greased 13-in. x 9-in. x 2-in. baking dish, layer broccoli and chicken. In a bowl, combine the soup, mayonnaise, lemon juice and curry; pour over chicken. Sprinkle with cheese and cracker crumbs. Cover and bake at 350 degrees F for 1 hour or until heated through.
Yummy or not :Apple Pie Muffins recipe.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
2 cups diced apples
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin or line with paper muffin cups.
In a large bowl, stir together 2 1/4 cups flour, baking soda and salt. In a separate smaller bowl, mix together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar until sugar has dissolved. Pour into the flour mixture and sprinkle the diced apple into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups to the top.
In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour and cinnamon. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended. Sprinkle this over the tops of the muffins.
Bake for 25 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
2 cups diced apples
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin or line with paper muffin cups.
In a large bowl, stir together 2 1/4 cups flour, baking soda and salt. In a separate smaller bowl, mix together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar until sugar has dissolved. Pour into the flour mixture and sprinkle the diced apple into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups to the top.
In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour and cinnamon. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended. Sprinkle this over the tops of the muffins.
Bake for 25 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed.
Yummy or not :Brian's German Potato Salad recipe.
Ingredients
4 pounds red potatoes, halved
1 pound Bacon, cut into 1/2-inch pieces
1 cup chopped onion
1/4 cup all-purpose flour
1/4 cup white sugar
1 1/2 teaspoons salt
1 cup apple cider vinegar
2 teaspoons celery seed
2 tablespoons chopped fresh parsley
Directions
Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until just tender, about 10 minutes. Drain and allow to steam dry for a minute or two; cut into 1/2-inch pieces and place into a large mixing bowl.
Meanwhile, stir the bacon and onion together in a large skillet over medium heat until the fat has rendered from the bacon and the onion is very tender but not brown, about 15 minutes. Stir in the flour, sugar, and salt; cook for 1 minute. Pour in the vinegar; bring to a simmer and cook until slightly thickened, about 5 minutes.
Pour the dressing over the potatoes and sprinkle with celery seed and parsley. Stir gently to combine. Serve hot.
4 pounds red potatoes, halved
1 pound Bacon, cut into 1/2-inch pieces
1 cup chopped onion
1/4 cup all-purpose flour
1/4 cup white sugar
1 1/2 teaspoons salt
1 cup apple cider vinegar
2 teaspoons celery seed
2 tablespoons chopped fresh parsley
Directions
Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until just tender, about 10 minutes. Drain and allow to steam dry for a minute or two; cut into 1/2-inch pieces and place into a large mixing bowl.
Meanwhile, stir the bacon and onion together in a large skillet over medium heat until the fat has rendered from the bacon and the onion is very tender but not brown, about 15 minutes. Stir in the flour, sugar, and salt; cook for 1 minute. Pour in the vinegar; bring to a simmer and cook until slightly thickened, about 5 minutes.
Pour the dressing over the potatoes and sprinkle with celery seed and parsley. Stir gently to combine. Serve hot.
Yummy or not :Beth's Scalloped Cabbage recipe.
Ingredients
1 medium head cabbage, cut into small wedges
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
2/3 cup shredded American cheese
1/2 cup crushed buttery round crackers
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
Bring a large pot of salted water to a boil. Cook cabbage in boiling water until barely tender, about 10 minutes; drain.
Meanwhile, melt butter in a small saucepan over low heat. Blend in flour, milk, and salt. Cook and stir until slightly thickened, and then fold in cheese.
Transfer cabbage to prepared casserole dish, and stir in cheese sauce. Sprinkle cracker crumbs on top.
Bake for 25 to 30 minutes in the preheated oven, or until top is browned.
1 medium head cabbage, cut into small wedges
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
2/3 cup shredded American cheese
1/2 cup crushed buttery round crackers
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
Bring a large pot of salted water to a boil. Cook cabbage in boiling water until barely tender, about 10 minutes; drain.
Meanwhile, melt butter in a small saucepan over low heat. Blend in flour, milk, and salt. Cook and stir until slightly thickened, and then fold in cheese.
Transfer cabbage to prepared casserole dish, and stir in cheese sauce. Sprinkle cracker crumbs on top.
Bake for 25 to 30 minutes in the preheated oven, or until top is browned.
Yummy or not :Berries and Cream recipe.
Ingredients
1 1/2 cups sliced fresh strawberries
1 1/2 cups fresh blueberries
1 cup part-skim ricotta cheese
1 tablespoon nonfat evaporated milk
1 tablespoon white sugar
1 1/2 tablespoons Marsala wine
1 1/2 tablespoons chopped toasted hazelnuts
Directions
Layer the strawberries and blueberries in 6 individual serving dishes.
Using an electric beater, whip together the ricotta cheese, milk, sugar and wine. Spoon a portion of the cream over each fruit serving, top with toasted hazelnuts, and serve.
1 1/2 cups sliced fresh strawberries
1 1/2 cups fresh blueberries
1 cup part-skim ricotta cheese
1 tablespoon nonfat evaporated milk
1 tablespoon white sugar
1 1/2 tablespoons Marsala wine
1 1/2 tablespoons chopped toasted hazelnuts
Directions
Layer the strawberries and blueberries in 6 individual serving dishes.
Using an electric beater, whip together the ricotta cheese, milk, sugar and wine. Spoon a portion of the cream over each fruit serving, top with toasted hazelnuts, and serve.
Yummy or not :Banana Cake X recipe.
Ingredients
2 tablespoons lemon juice
2/3 cup milk
2 large very ripe bananas, mashed
1 (18.25 ounce) package butter cake mix
1 teaspoon baking soda
1/2 cup butter, softened
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Put 1 tablespoon lemon juice in a measuring cup with 2/3 cup milk. Set aside. Mash bananas with a fork, adding the remaining 1 tablespoon lemon juice to them as you mash. Set aside.
In a large bowl, combine cake mix and baking soda. Stir to combine. Add bananas, softened butter, milk mixture, eggs and vanilla. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes. Pour into prepared pan.
Bake in the preheated oven for 30 to 35 minutes, or until center of cake springs back when lightly tapped. A toothpick stuck in the center may leave a slight crumb. Allow to cool on a wire rack.
2 tablespoons lemon juice
2/3 cup milk
2 large very ripe bananas, mashed
1 (18.25 ounce) package butter cake mix
1 teaspoon baking soda
1/2 cup butter, softened
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Put 1 tablespoon lemon juice in a measuring cup with 2/3 cup milk. Set aside. Mash bananas with a fork, adding the remaining 1 tablespoon lemon juice to them as you mash. Set aside.
In a large bowl, combine cake mix and baking soda. Stir to combine. Add bananas, softened butter, milk mixture, eggs and vanilla. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes. Pour into prepared pan.
Bake in the preheated oven for 30 to 35 minutes, or until center of cake springs back when lightly tapped. A toothpick stuck in the center may leave a slight crumb. Allow to cool on a wire rack.
Yummy or not :Angela's Awesome Enchiladas recipe.
Ingredients
2 pounds skinless, boneless chicken breast meat - cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives
Directions
Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.
2 pounds skinless, boneless chicken breast meat - cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives
Directions
Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.
Yummy or not :Brown Sugar Pudding Cake recipe.
Ingredients
1 cup packed brown sugar
1 tablespoon all-purpose flour
2 tablespoons butter, melted
1/4 teaspoon salt
2 cups boiling water
2 tablespoons butter, melted
1/2 cup packed brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts
1/2 cup milk
Directions
Combine all sauce ingredients. Pour into a 1-1/2-qt. baking dish; set aside. For pudding, beat butter and sugar in a mixing bowl. Combine flour, baking powder, salt and nuts; add alternately with milk to butter mixture. Spoon into baking dish. Bake at 350 degrees F for 40-45 minutes.
1 cup packed brown sugar
1 tablespoon all-purpose flour
2 tablespoons butter, melted
1/4 teaspoon salt
2 cups boiling water
2 tablespoons butter, melted
1/2 cup packed brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts
1/2 cup milk
Directions
Combine all sauce ingredients. Pour into a 1-1/2-qt. baking dish; set aside. For pudding, beat butter and sugar in a mixing bowl. Combine flour, baking powder, salt and nuts; add alternately with milk to butter mixture. Spoon into baking dish. Bake at 350 degrees F for 40-45 minutes.
Yummy or not :Blonde Brownies III recipe.
Ingredients
2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
2 1/2 cups packed brown sugar
1 cup chopped walnuts
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 15 x 10 x 1 inch baking pan.
Sift flour, baking powder and salt together, and set aside. Using a large pan, melt the butter and stir in the brown sugar. Let this cool for about 10 minutes and then add the eggs one at a time. Be sure to beat well after adding each egg. Add the flour mixture, the nuts and the chocolate chips and blend well. Spread in the greased pan.
Bake 25 to 30 minutes in the preheated oven or until the edges begin to pull away from the sides. Cut into small squares when cool.
2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
2 1/2 cups packed brown sugar
1 cup chopped walnuts
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 15 x 10 x 1 inch baking pan.
Sift flour, baking powder and salt together, and set aside. Using a large pan, melt the butter and stir in the brown sugar. Let this cool for about 10 minutes and then add the eggs one at a time. Be sure to beat well after adding each egg. Add the flour mixture, the nuts and the chocolate chips and blend well. Spread in the greased pan.
Bake 25 to 30 minutes in the preheated oven or until the edges begin to pull away from the sides. Cut into small squares when cool.
Yummy or not :Baked Ziti with Sausage recipe.
Ingredients
1 (16 ounce) package dry ziti pasta
1 pound mild Italian sausage
1 (15 ounce) container ricotta cheese
1 large yellow onion, minced
2 teaspoons minced garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 (26 ounce) jars spaghetti sauce, divided
1 (8 ounce) package shredded Italian cheese blend
1 teaspoon dried basil (optional)
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
While pasta is cooking, heat a large skillet over medium heat. Add the sausage, and cook and stir until brown, about 10 minutes. Drain sausage and set aside.
Stir together the ricotta, egg, onion, garlic, and oregano in a large bowl until well combined. Stir in the drained pasta, the drained sausage, salt, pepper, and 1/2 jar of the spaghetti sauce; mix well.
In the prepared baking dish, cover the bottom with 1/3 jar of spaghetti sauce. Layer 1/2 of the pasta mixture, 1/3 jar of spaghetti sauce, and 1/2 of the shredded cheese. Then layer the remaining 1/2 of the pasta, 1/3 of the sauce, and 1/2 of the cheese. Sprinkle with basil. Cover the dish tightly with aluminum foil.
Bake in the preheated oven until heated through, about 20 minutes. Uncover; return to the oven and bake until cheese is melted, 5 to 10 more minutes.
1 (16 ounce) package dry ziti pasta
1 pound mild Italian sausage
1 (15 ounce) container ricotta cheese
1 large yellow onion, minced
2 teaspoons minced garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 (26 ounce) jars spaghetti sauce, divided
1 (8 ounce) package shredded Italian cheese blend
1 teaspoon dried basil (optional)
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
While pasta is cooking, heat a large skillet over medium heat. Add the sausage, and cook and stir until brown, about 10 minutes. Drain sausage and set aside.
Stir together the ricotta, egg, onion, garlic, and oregano in a large bowl until well combined. Stir in the drained pasta, the drained sausage, salt, pepper, and 1/2 jar of the spaghetti sauce; mix well.
In the prepared baking dish, cover the bottom with 1/3 jar of spaghetti sauce. Layer 1/2 of the pasta mixture, 1/3 jar of spaghetti sauce, and 1/2 of the shredded cheese. Then layer the remaining 1/2 of the pasta, 1/3 of the sauce, and 1/2 of the cheese. Sprinkle with basil. Cover the dish tightly with aluminum foil.
Bake in the preheated oven until heated through, about 20 minutes. Uncover; return to the oven and bake until cheese is melted, 5 to 10 more minutes.
Yummy or not :Amish Cookies recipe.
Ingredients
1 cup butter, softened
1 cup vegetable oil
1 cup white sugar
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
4 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon cream of tartar
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, mix together the butter, oil, white sugar, and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and cream of tartar. Stir into the sugar mixture until just combined. Drop dough by teaspoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in preheated oven, or until bottoms are lightly browned. Remove from baking sheets to cool on wire racks.
1 cup butter, softened
1 cup vegetable oil
1 cup white sugar
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
4 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon cream of tartar
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, mix together the butter, oil, white sugar, and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and cream of tartar. Stir into the sugar mixture until just combined. Drop dough by teaspoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in preheated oven, or until bottoms are lightly browned. Remove from baking sheets to cool on wire racks.
Yummy or not :Blueberry Breakfast Sauce recipe.
Ingredients
1/2 cup sugar
1 tablespoon cornstarch
1/3 cup water
2 cups fresh or frozen blueberries
Directions
In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over French toast, pancakes or waffles.
1/2 cup sugar
1 tablespoon cornstarch
1/3 cup water
2 cups fresh or frozen blueberries
Directions
In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over French toast, pancakes or waffles.
Yummy or not :Brodetto (Fish Stew) Ancona-Style recipe.
Ingredients
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, finely chopped
1 carrot, chopped
2 celery ribs, chopped
2 bay leaves
1 cup chopped fresh parsley
red pepper flakes to taste
1 (28 ounce) can whole peeled tomatoes, mashed
1 1/2 pounds red snapper fillets, cut into 2 inch pieces
1/2 cup white vinegar
salt and ground black pepper to taste
3 cups fish stock
1 pound clams in shell, scrubbed
1/2 pound medium shrimp, with shells
6 (3/4 inch thick) slices Italian bread, toasted
Directions
Heat the olive oil in a large saucepan, Dutch oven, or preferably a clay pot over medium heat. Add the onion, garlic, carrot, celery, bay leaves, parsley, and red pepper flakes. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
Stir in the mashed tomatoes and cook for 15 minutes over medium heat. Add the fish. Pour in the vinegar or wine. Cook until the liquid has almost evaporated, about 10 minutes; pour in the fish stock. Cover, reduce the heat to low, and simmer for 10 minutes.
Gently mix in the clams. Cook until clams have opened (discard any that don't open) about 2 minutes, and then stir in the shrimp. Cook until the shrimp are pink, about 3 minutes.
Place a slice of toasted bread in the bottom of each bowl. Ladle brodetto over the bread and serve immediately.
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, finely chopped
1 carrot, chopped
2 celery ribs, chopped
2 bay leaves
1 cup chopped fresh parsley
red pepper flakes to taste
1 (28 ounce) can whole peeled tomatoes, mashed
1 1/2 pounds red snapper fillets, cut into 2 inch pieces
1/2 cup white vinegar
salt and ground black pepper to taste
3 cups fish stock
1 pound clams in shell, scrubbed
1/2 pound medium shrimp, with shells
6 (3/4 inch thick) slices Italian bread, toasted
Directions
Heat the olive oil in a large saucepan, Dutch oven, or preferably a clay pot over medium heat. Add the onion, garlic, carrot, celery, bay leaves, parsley, and red pepper flakes. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
Stir in the mashed tomatoes and cook for 15 minutes over medium heat. Add the fish. Pour in the vinegar or wine. Cook until the liquid has almost evaporated, about 10 minutes; pour in the fish stock. Cover, reduce the heat to low, and simmer for 10 minutes.
Gently mix in the clams. Cook until clams have opened (discard any that don't open) about 2 minutes, and then stir in the shrimp. Cook until the shrimp are pink, about 3 minutes.
Place a slice of toasted bread in the bottom of each bowl. Ladle brodetto over the bread and serve immediately.
Yummy or not :Apricot Muffins recipe.
Ingredients
1 cup chopped dried apricots
1 cup boiling water
2 cups all-purpose flour
3/4 cup white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup melted butter
1/4 cup vegetable oil
1 cup buttermilk
1 egg
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.
1 cup chopped dried apricots
1 cup boiling water
2 cups all-purpose flour
3/4 cup white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup melted butter
1/4 cup vegetable oil
1 cup buttermilk
1 egg
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.
Yummy or not :Beach Goers' Wraps recipe.
Ingredients
1 (13 ounce) package DOLE� Endless Summer Kit
1 cup pineapple, cut into 1/2-inch slices
1 cup peach, cut into 1/2-inch slices
1 cup mango, cut into 1/2-inch slices
2 teaspoons raspberry vinegar
1/4 teaspoon salt
Ground black pepper, to taste
4 (10 inch) wraps
Directions
Slice pineapple into 1/2 -inch thick slices. Cut peach in half, remove pit and cut each half-length wise into five pieces. Peel mango. Starting at pointy end slice around large seed. Cut slice in half length wise.
Grill fruit brushing with olive oil turning occasionally until soft about 5 to 7 minutes. Remove fruit and cool slightly, coarsely chop fruit. Toss fruit with raspberry vinegar, salt and pepper. Combine with DOLE Salad kit.
Heat wraps in microwave for 30 seconds. Lay out wraps and divide salad filling equally. Fold over one end and wrap sides over filling.
1 (13 ounce) package DOLE� Endless Summer Kit
1 cup pineapple, cut into 1/2-inch slices
1 cup peach, cut into 1/2-inch slices
1 cup mango, cut into 1/2-inch slices
2 teaspoons raspberry vinegar
1/4 teaspoon salt
Ground black pepper, to taste
4 (10 inch) wraps
Directions
Slice pineapple into 1/2 -inch thick slices. Cut peach in half, remove pit and cut each half-length wise into five pieces. Peel mango. Starting at pointy end slice around large seed. Cut slice in half length wise.
Grill fruit brushing with olive oil turning occasionally until soft about 5 to 7 minutes. Remove fruit and cool slightly, coarsely chop fruit. Toss fruit with raspberry vinegar, salt and pepper. Combine with DOLE Salad kit.
Heat wraps in microwave for 30 seconds. Lay out wraps and divide salad filling equally. Fold over one end and wrap sides over filling.
Yummy or not :Apple Cheese Crisp recipe.
Ingredients
6 cups sliced peeled tart apples
1/3 cup sugar
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon salt
4 ounces cream cheese, softened
1/4 cup sugar
1 tablespoon all-purpose flour
1 tablespoon milk
3/4 cup quick-cooking oats
2/3 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
5 tablespoons cold butter
Directions
In a 2-qt. microwave-safe dish, toss the first six ingredients. Microwave, uncovered, on high for 8 minutes, stirring once. In a mixing bowl, beat cream cheese and sugar. Add eggs, flour and milk; mix well. Spread evenly over apples.
In a bowl, combine the oats, flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle over filling. Microwave, uncovered, on high for 6 minutes or until apples are tender. rotating dish twice. Serve warm.
6 cups sliced peeled tart apples
1/3 cup sugar
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon salt
4 ounces cream cheese, softened
1/4 cup sugar
1 tablespoon all-purpose flour
1 tablespoon milk
3/4 cup quick-cooking oats
2/3 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
5 tablespoons cold butter
Directions
In a 2-qt. microwave-safe dish, toss the first six ingredients. Microwave, uncovered, on high for 8 minutes, stirring once. In a mixing bowl, beat cream cheese and sugar. Add eggs, flour and milk; mix well. Spread evenly over apples.
In a bowl, combine the oats, flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle over filling. Microwave, uncovered, on high for 6 minutes or until apples are tender. rotating dish twice. Serve warm.
Yummy or not :BREAKSTONE'S Classic Cheesy Potatoes recipe.
Ingredients
1 (10.75 ounce) can condensed cream of chicken soup
1 1/2 cups BREAKSTONE'S Reduced Fat Sour Cream
1 (32 ounce) package frozen Southern-style hash browns, thawed
1 (8 ounce) package KRAFT Shredded Sharp Cheddar Cheese
20 RITZ Crackers, crushed
2 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F. Mix soup and sour cream in large bowl. Add potatoes and cheese; stir until well blended.
Spoon mixture into 13x9-inch baking dish. Combine cracker crumbs and butter; sprinkle over potato mixture.
Bake 50 minutes or until heated through.
1 (10.75 ounce) can condensed cream of chicken soup
1 1/2 cups BREAKSTONE'S Reduced Fat Sour Cream
1 (32 ounce) package frozen Southern-style hash browns, thawed
1 (8 ounce) package KRAFT Shredded Sharp Cheddar Cheese
20 RITZ Crackers, crushed
2 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F. Mix soup and sour cream in large bowl. Add potatoes and cheese; stir until well blended.
Spoon mixture into 13x9-inch baking dish. Combine cracker crumbs and butter; sprinkle over potato mixture.
Bake 50 minutes or until heated through.
Yummy or not :Broccoli and Cheese Stuffed Shells recipe.
Ingredients
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
18 jumbo shell-shaped pasta, cooked and drained
1 (25.75 ounce) jar Prego� Chunky Garden Combination Italian Sauce
Directions
Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell.
Spread 1 cup of the pasta sauce in a 13x9x2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining pasta sauce over the shells. Sprinkle with the remaining mozzarella cheese.
Bake at 400 degrees F for 25 minutes or until hot.
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
18 jumbo shell-shaped pasta, cooked and drained
1 (25.75 ounce) jar Prego� Chunky Garden Combination Italian Sauce
Directions
Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell.
Spread 1 cup of the pasta sauce in a 13x9x2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining pasta sauce over the shells. Sprinkle with the remaining mozzarella cheese.
Bake at 400 degrees F for 25 minutes or until hot.
Yummy or not :Broccoli Casserole III recipe.
Ingredients
2 (10 ounce) packages frozen chopped broccoli
8 ounces processed cheese food, shredded
1/4 pound butter
32 buttery round crackers, crushed
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place broccoli in casserole dish and cover with cheese.
In a large skillet over medium heat, melt the butter; add the cracker crumbs and stir until evenly coated. Sprinkle over cheese.
Bake for 30 minutes.
2 (10 ounce) packages frozen chopped broccoli
8 ounces processed cheese food, shredded
1/4 pound butter
32 buttery round crackers, crushed
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place broccoli in casserole dish and cover with cheese.
In a large skillet over medium heat, melt the butter; add the cracker crumbs and stir until evenly coated. Sprinkle over cheese.
Bake for 30 minutes.
Yummy or not :Apple-Bacon Green Beans recipe.
Ingredients
6 bacon strips, diced
1 small onion, diced
1 (16 ounce) package frozen cut green beans
1 large tart apple, chopped
3 tablespoons brown sugar
3 tablespoons cider vinegar
2 tablespoons dried parsley flakes
salt and pepper to taste
Directions
In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Stir in the remaining ingredients. Reduce heat; cover and simmer until the apple and beans are tender.
6 bacon strips, diced
1 small onion, diced
1 (16 ounce) package frozen cut green beans
1 large tart apple, chopped
3 tablespoons brown sugar
3 tablespoons cider vinegar
2 tablespoons dried parsley flakes
salt and pepper to taste
Directions
In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Stir in the remaining ingredients. Reduce heat; cover and simmer until the apple and beans are tender.
Yummy or not :Berry Tiramisu Cake recipe.
Ingredients
4 cups Assorted fresh berries
1 cup sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
SPONGE CAKE:
1 1/2 cups all-purpose flour
1 1/8 cups sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs, separated
1/2 cup water
1/3 cup vegetable oil
CREAM FILLING:
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 cups whipping cream, whipped
Directions
In a bowl, combine berries, sugar and lemon juice. Cover and refrigerate for 1 hour. Gently press berries; drain, reserving juice. Set berries aside. In a large saucepan, combine cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool completely.
In a large mixing bowl, combine the flour, 1 cup sugar, baking powder and salt. Whisk egg yolks, water and oil; add to dry ingredients, beating until smooth. In another mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form; fold into batter. Spread into an ungreased 9-in. springform pan. Bake at 325 degrees F for 30-38 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pan and cool on a wire rack.
In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Split cake into three layers; place one layer on a serving plate. Spread with a third of the filling; top with a third of the berries and drizzle with 1/4 cup berry syrup. Refrigerate for at least 2 hours before serving.
4 cups Assorted fresh berries
1 cup sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
SPONGE CAKE:
1 1/2 cups all-purpose flour
1 1/8 cups sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs, separated
1/2 cup water
1/3 cup vegetable oil
CREAM FILLING:
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 cups whipping cream, whipped
Directions
In a bowl, combine berries, sugar and lemon juice. Cover and refrigerate for 1 hour. Gently press berries; drain, reserving juice. Set berries aside. In a large saucepan, combine cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool completely.
In a large mixing bowl, combine the flour, 1 cup sugar, baking powder and salt. Whisk egg yolks, water and oil; add to dry ingredients, beating until smooth. In another mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form; fold into batter. Spread into an ungreased 9-in. springform pan. Bake at 325 degrees F for 30-38 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pan and cool on a wire rack.
In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Split cake into three layers; place one layer on a serving plate. Spread with a third of the filling; top with a third of the berries and drizzle with 1/4 cup berry syrup. Refrigerate for at least 2 hours before serving.
Yummy or not :Black Beans and Rice recipe.
Ingredients
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 1/2 cups canned black beans, drained
Directions
In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 1/2 cups canned black beans, drained
Directions
In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.
Yummy or not :Best Garlic Souffle recipe.
Ingredients
1/4 cup butter
1 (10.75 ounce) can condensed cream of celery soup
1/2 cup milk
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 cups shredded Cheddar cheese
2 teaspoons lemon juice
3 eggs, well beaten
1 cup minced garlic
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
Melt butter in a large saucepan over medium heat. Stir in celery soup, milk, salt and pepper. Heat, stirring, until smooth. Slowly stir in cheese and lemon juice, mixing well.
Remove from heat and stir in eggs and garlic. Mix well and pour into prepared dish.
Bake in preheated oven for 50 minutes.
1/4 cup butter
1 (10.75 ounce) can condensed cream of celery soup
1/2 cup milk
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 cups shredded Cheddar cheese
2 teaspoons lemon juice
3 eggs, well beaten
1 cup minced garlic
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
Melt butter in a large saucepan over medium heat. Stir in celery soup, milk, salt and pepper. Heat, stirring, until smooth. Slowly stir in cheese and lemon juice, mixing well.
Remove from heat and stir in eggs and garlic. Mix well and pour into prepared dish.
Bake in preheated oven for 50 minutes.
Yummy or not :Angel Chicken Pasta recipe.
Ingredients
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
Yummy or not :Banana Pecan Cake recipe.
Ingredients
1 1/2 cups sugar
3/4 cup shortening
1 cup mashed bananas
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup chopped pecans
PECAN FILLING:
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 cup light cream
2 tablespoons butter
1/2 cup chopped pecans
1/4 teaspoon salt
1 teaspoon vanilla extract
FLUFFY FROSTING:
1 egg white
1/4 cup shortening
1/4 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
Directions
In a large mixing bowl, cream sugar and shortening. Add eggs, one at a time, beating well after each addition. Blend in bananas and vanilla. Sift flour; then sift together with baking powder, soda and salt. Add alternately with buttermilk to the creamed mixture. Stir in nuts. Pour into two greased and floured 9-in. round cake pans. Sprinkle coconut on top of each cake. Bake at 375 degrees F for 25-30 minutes or until cakes test done. Cool in pans 10 minutes; remove and cool completely. For filling, combine sugar, flour, cream and butter in a saucepan. Cook over medium heat until thick. Add nuts, salt and vanilla; cool. Spread filling on one cake layer with coconut side up. Place second layer, coconut side up, on top. For frosting, beat egg white, shortening, butter and vanilla until smooth and creamy. Add sugar and beat until light and fluffy. Frost sides of cake only. If desired, cake can be made without frosting.
1 1/2 cups sugar
3/4 cup shortening
1 cup mashed bananas
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup chopped pecans
PECAN FILLING:
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 cup light cream
2 tablespoons butter
1/2 cup chopped pecans
1/4 teaspoon salt
1 teaspoon vanilla extract
FLUFFY FROSTING:
1 egg white
1/4 cup shortening
1/4 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
Directions
In a large mixing bowl, cream sugar and shortening. Add eggs, one at a time, beating well after each addition. Blend in bananas and vanilla. Sift flour; then sift together with baking powder, soda and salt. Add alternately with buttermilk to the creamed mixture. Stir in nuts. Pour into two greased and floured 9-in. round cake pans. Sprinkle coconut on top of each cake. Bake at 375 degrees F for 25-30 minutes or until cakes test done. Cool in pans 10 minutes; remove and cool completely. For filling, combine sugar, flour, cream and butter in a saucepan. Cook over medium heat until thick. Add nuts, salt and vanilla; cool. Spread filling on one cake layer with coconut side up. Place second layer, coconut side up, on top. For frosting, beat egg white, shortening, butter and vanilla until smooth and creamy. Add sugar and beat until light and fluffy. Frost sides of cake only. If desired, cake can be made without frosting.
Yummy or not :Almond Poppy Seed Bars recipe.
Ingredients
2 1/4 cups sugar
1 1/2 cups milk
1 cup vegetable oil
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons butter flavoring or additional vanilla extract
3 cups all-purpose flour
4 1/2 teaspoons poppy seeds
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/3 cup butter or margarine, melted
3 cups confectioners' sugar
3 tablespoons milk
Directions
In a mixing bowl, beat the eggs, sugar, milk, oil, extracts and butter flavoring. Combine the flour, poppy seeds, baking powder and salt; add to the egg mixture and mix just until combined. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a mixing bowl, combine the frosting ingredients; beat until smooth. Frost bars.
2 1/4 cups sugar
1 1/2 cups milk
1 cup vegetable oil
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons butter flavoring or additional vanilla extract
3 cups all-purpose flour
4 1/2 teaspoons poppy seeds
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/3 cup butter or margarine, melted
3 cups confectioners' sugar
3 tablespoons milk
Directions
In a mixing bowl, beat the eggs, sugar, milk, oil, extracts and butter flavoring. Combine the flour, poppy seeds, baking powder and salt; add to the egg mixture and mix just until combined. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a mixing bowl, combine the frosting ingredients; beat until smooth. Frost bars.
Yummy or not :Anise Cookies recipe.
Ingredients
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1 1/2 teaspoons crushed anise seeds
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
1 cup sugar, divided
1 1/4 teaspoons vanilla extract
1 cup blanched almonds, toasted and finely chopped
2 teaspoons milk
Directions
Combine flour, baking powder, anise seed, salt, cinnamon and nutmeg; set aside. In a separate bowl, cream butter and 3/4 cup sugar until fluffy. Beat in vanilla and eggs. Stir in almonds and flour mixture. Line a baking pan with foil. Divide the dough in half and mold into two 12-in. x 2-in. rectangles on the foil. Smooth the surface of each rectangle, then brush with milk and sprinkle with remaining sugar. Bake at 375 degrees F for 20 minutes or until golden brown and firm to the touch. Remove from the oven and reduce heat to 300 degrees F. Lift rectangles with foil onto a wire racks; cool 15 minutes. Place rectangles on a cutting board; slice 1/2 in. thick crosswise on the diagonal. Place slices, cut side down, on baking sheets. Bake 10-12 minutes longer. Turn oven off, leaving cookies in oven to cool with door ajar. Store cookies in airtight containers.
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1 1/2 teaspoons crushed anise seeds
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
1 cup sugar, divided
1 1/4 teaspoons vanilla extract
1 cup blanched almonds, toasted and finely chopped
2 teaspoons milk
Directions
Combine flour, baking powder, anise seed, salt, cinnamon and nutmeg; set aside. In a separate bowl, cream butter and 3/4 cup sugar until fluffy. Beat in vanilla and eggs. Stir in almonds and flour mixture. Line a baking pan with foil. Divide the dough in half and mold into two 12-in. x 2-in. rectangles on the foil. Smooth the surface of each rectangle, then brush with milk and sprinkle with remaining sugar. Bake at 375 degrees F for 20 minutes or until golden brown and firm to the touch. Remove from the oven and reduce heat to 300 degrees F. Lift rectangles with foil onto a wire racks; cool 15 minutes. Place rectangles on a cutting board; slice 1/2 in. thick crosswise on the diagonal. Place slices, cut side down, on baking sheets. Bake 10-12 minutes longer. Turn oven off, leaving cookies in oven to cool with door ajar. Store cookies in airtight containers.
Yummy or not :Broccoli Beef II recipe.
Ingredients
2 tablespoons low-sodium soy sauce
2 tablespoons fat-free Italian dressing
1 teaspoon cornstarch
1 tablespoon minced garlic
1 teaspoon ground ginger
3/4 pound round steak, cut into strips
6 cups water
5 cubes beef bouillon
4 ounces linguine pasta, uncooked
1/2 cup fat free beef broth
1 cup fresh mushrooms, sliced
1/2 cup sliced green onion
1 pound broccoli, separated into florets
Directions
In a shallow glass dish or bowl, stir together the soy sauce, Italian dressing, cornstarch, garlic and ginger. Place steak strips in the mixture to marinate for 15 minutes.
While the beef is marinating, combine the bouillon cubes in water in a large saucepan. Bring to a boil, and add pasta. Cook for about 8 minutes, or until al dente. Drain.
Heat a large skillet over medium-high heat. Remove beef from marinade with a slotted spoon, and place in the hot skillet. Discard marinade. Cook beef, stirring constantly for 2 to 3 minutes, or until mostly browned. Stir in the beef broth, mushrooms and green onions, reduce heat to medium-low, cover, and simmer for about 5 minutes. Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp. Add drained linguine, toss, and serve.
2 tablespoons low-sodium soy sauce
2 tablespoons fat-free Italian dressing
1 teaspoon cornstarch
1 tablespoon minced garlic
1 teaspoon ground ginger
3/4 pound round steak, cut into strips
6 cups water
5 cubes beef bouillon
4 ounces linguine pasta, uncooked
1/2 cup fat free beef broth
1 cup fresh mushrooms, sliced
1/2 cup sliced green onion
1 pound broccoli, separated into florets
Directions
In a shallow glass dish or bowl, stir together the soy sauce, Italian dressing, cornstarch, garlic and ginger. Place steak strips in the mixture to marinate for 15 minutes.
While the beef is marinating, combine the bouillon cubes in water in a large saucepan. Bring to a boil, and add pasta. Cook for about 8 minutes, or until al dente. Drain.
Heat a large skillet over medium-high heat. Remove beef from marinade with a slotted spoon, and place in the hot skillet. Discard marinade. Cook beef, stirring constantly for 2 to 3 minutes, or until mostly browned. Stir in the beef broth, mushrooms and green onions, reduce heat to medium-low, cover, and simmer for about 5 minutes. Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp. Add drained linguine, toss, and serve.
Yummy or not :Baked Egg Casserole recipe.
Ingredients
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup evaporated milk
1 cup water
1 teaspoon salt
1 dash white pepper
3 dashes cayenne pepper
6 hard-cooked eggs, sliced
3 slices extra sharp Cheddar cheese, halved
6 slices white bread, toasted and cut into triangles
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a saucepan over medium heat. Stir in flour until smooth. Gradually whisk in evaporated milk and water. Season with salt, white pepper and cayenne pepper. Cook, stirring frequently, until thickened.
Arrange sliced eggs in a medium baking dish. Pour sauce over eggs. Place cheese slices on top.
Bake in preheated oven for 15 to 20 minutes. Place toast on plates, and spoon egg mixture over.
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup evaporated milk
1 cup water
1 teaspoon salt
1 dash white pepper
3 dashes cayenne pepper
6 hard-cooked eggs, sliced
3 slices extra sharp Cheddar cheese, halved
6 slices white bread, toasted and cut into triangles
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a saucepan over medium heat. Stir in flour until smooth. Gradually whisk in evaporated milk and water. Season with salt, white pepper and cayenne pepper. Cook, stirring frequently, until thickened.
Arrange sliced eggs in a medium baking dish. Pour sauce over eggs. Place cheese slices on top.
Bake in preheated oven for 15 to 20 minutes. Place toast on plates, and spoon egg mixture over.
Yummy or not :Baked Rice and Vegetables in Broth recipe.
Ingredients
3/4 cup uncooked long-grain rice
1 tablespoon uncooked wild rice
1/4 cup uncooked brown rice
1/4 cup sliced fresh mushrooms
1/4 chopped fresh broccoli
1/4 cup chopped carrots
1/4 cup chopped red bell pepper
1/4 cup finely chopped onion
1 teaspoon salt
1 teaspoon dried onion flakes
1 teaspoon paprika
1/4 teaspoon black pepper
2 1/2 cups vegetable broth
Directions
Preheat oven to 425 degrees F (220 degrees C).
In a 9 x 13 inch baking dish combine white rice, wild rice, brown rice, mushrooms, broccoli, carrots, bell pepper, onion, salt, onion flakes, paprika, black pepper and broth. Mix well; cover.
Bake in preheated oven for 30 minutes, or until cooked through; stir once during baking.
3/4 cup uncooked long-grain rice
1 tablespoon uncooked wild rice
1/4 cup uncooked brown rice
1/4 cup sliced fresh mushrooms
1/4 chopped fresh broccoli
1/4 cup chopped carrots
1/4 cup chopped red bell pepper
1/4 cup finely chopped onion
1 teaspoon salt
1 teaspoon dried onion flakes
1 teaspoon paprika
1/4 teaspoon black pepper
2 1/2 cups vegetable broth
Directions
Preheat oven to 425 degrees F (220 degrees C).
In a 9 x 13 inch baking dish combine white rice, wild rice, brown rice, mushrooms, broccoli, carrots, bell pepper, onion, salt, onion flakes, paprika, black pepper and broth. Mix well; cover.
Bake in preheated oven for 30 minutes, or until cooked through; stir once during baking.
Yummy or not :Baked Havarti Chicken recipe.
Ingredients
4 boneless, skinless chicken breast halves
1 (8 ounce) package sliced fresh mushrooms
2 (4 ounce) cans whole green chili peppers, drained, and sliced lengthwise
4 ounces sliced Havarti cheese with dill
Italian dressing
Greek seasoning (optional)
1 tablespoon butter
1 tablespoon white cooking wine
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
salt
Directions
Preheat oven to 400 degrees F (200 degrees C).
Marinate chicken in Italian Dressing and Greek Seasoning, if using, for a minimum of 30 minutes.
Place chicken in a 9 x 13 inch baking dish. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear.
Shortly before chicken is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed.
Remove chicken from the oven. Lay green chili slices on top of each breast, then top each chili with a slice of cheese. Return to the oven until cheese has melted.
Remove chicken from the oven, top with mushrooms and their pan juices, and serve.
4 boneless, skinless chicken breast halves
1 (8 ounce) package sliced fresh mushrooms
2 (4 ounce) cans whole green chili peppers, drained, and sliced lengthwise
4 ounces sliced Havarti cheese with dill
Italian dressing
Greek seasoning (optional)
1 tablespoon butter
1 tablespoon white cooking wine
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
salt
Directions
Preheat oven to 400 degrees F (200 degrees C).
Marinate chicken in Italian Dressing and Greek Seasoning, if using, for a minimum of 30 minutes.
Place chicken in a 9 x 13 inch baking dish. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear.
Shortly before chicken is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed.
Remove chicken from the oven. Lay green chili slices on top of each breast, then top each chili with a slice of cheese. Return to the oven until cheese has melted.
Remove chicken from the oven, top with mushrooms and their pan juices, and serve.
Yummy or not :Bavarian Sausage Supper recipe.
Ingredients
2 cups coleslaw mix
1 cup thinly sliced carrots
2 tablespoons butter or margarine
2 1/4 cups water
3/4 pound fully cooked kielbasa or Polish sausage, sliced
1 (4.5 ounce) package quick-cooking noodles and sour cream chive sauce mix
1/2 teaspoon caraway seeds
Directions
In a skillet, saute coleslaw mix and carrots in butter until crisp-tender. Add water; bring to a boil. Stir in remaining ingredients. Return to a boil; cook for 8 minutes or until noodles are tender, stirring occasionally.
2 cups coleslaw mix
1 cup thinly sliced carrots
2 tablespoons butter or margarine
2 1/4 cups water
3/4 pound fully cooked kielbasa or Polish sausage, sliced
1 (4.5 ounce) package quick-cooking noodles and sour cream chive sauce mix
1/2 teaspoon caraway seeds
Directions
In a skillet, saute coleslaw mix and carrots in butter until crisp-tender. Add water; bring to a boil. Stir in remaining ingredients. Return to a boil; cook for 8 minutes or until noodles are tender, stirring occasionally.
Yummy or not :Adult Watermelon for BBQ's recipe.
Ingredients
1 seedless watermelon
1 1/2 cups rum, or as needed
Directions
Rinse the outer rind of the watermelon thoroughly, and pat dry. Set the watermelon in a position so it will not roll over. Press the tip of a funnel through the rind of the melon. If using a plastic funnel, you may need to cut a hole.
Situate the melon on a towel in the bottom of the refrigerator or on the counter. Pour rum into the funnel a little at a time, refilling as it seeps into the melon. I start the afternoon before, since we usually leave to go to events in the morning. Allow the melon to marinate at least a few hours, before removing the funnel. Slice just before serving.
1 seedless watermelon
1 1/2 cups rum, or as needed
Directions
Rinse the outer rind of the watermelon thoroughly, and pat dry. Set the watermelon in a position so it will not roll over. Press the tip of a funnel through the rind of the melon. If using a plastic funnel, you may need to cut a hole.
Situate the melon on a towel in the bottom of the refrigerator or on the counter. Pour rum into the funnel a little at a time, refilling as it seeps into the melon. I start the afternoon before, since we usually leave to go to events in the morning. Allow the melon to marinate at least a few hours, before removing the funnel. Slice just before serving.
Yummy or not :Broccoli Salad I recipe.
Ingredients
1 pound bacon
4 cups broccoli florets
5 green onions, chopped
1/4 cup sunflower seeds
1/4 cup golden raisins
1 cup mayonnaise
1/2 cup white sugar
6 tablespoons red wine vinegar
Directions
Place bacon in a large skillet. Cook over medium-high heat until evenly browned. Cool, crumble, and set aside.
In a large bowl, toss together broccoli, green onions, sunflower seeds, raisins, and bacon.
In a small bowl, mix together mayonnaise, sugar, and red wine vinegar. Toss with vegetables to coat. Cover, and chill until serving.
1 pound bacon
4 cups broccoli florets
5 green onions, chopped
1/4 cup sunflower seeds
1/4 cup golden raisins
1 cup mayonnaise
1/2 cup white sugar
6 tablespoons red wine vinegar
Directions
Place bacon in a large skillet. Cook over medium-high heat until evenly browned. Cool, crumble, and set aside.
In a large bowl, toss together broccoli, green onions, sunflower seeds, raisins, and bacon.
In a small bowl, mix together mayonnaise, sugar, and red wine vinegar. Toss with vegetables to coat. Cover, and chill until serving.
Yummy or not :Brooke's Best Bombshell Brownies recipe.
Ingredients
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
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