Ingredients
3/4 cup beer
1 1/2 cups milk
4 cups pastry flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons cornstarch
salt to taste
ground black pepper to taste
1/8 teaspoon garlic powder
1 1/2 pounds cod fillets
2 quarts vegetable oil for frying
Directions
In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.
7/24/2011
Yummy or not :Black Russian Cake II recipe.
Ingredients
1 (18.25 ounce) package yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
1 (3.9 ounce) package instant chocolate pudding mix
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon instant coffee powder
4 eggs, beaten
1 (16 ounce) container chocolate fudge frosting
1 tablespoon coffee flavored liqueur
1 teaspoon vodka
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
Beat together the cake mix, water, vegetable oil, instant pudding mix, cinnamon, cloves, instant coffee and eggs until blended. Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool before frosting.
For the frosting: Mix together the frosting, coffee liqueur and vodka until blended. Spread onto cooled cake.
1 (18.25 ounce) package yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
1 (3.9 ounce) package instant chocolate pudding mix
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon instant coffee powder
4 eggs, beaten
1 (16 ounce) container chocolate fudge frosting
1 tablespoon coffee flavored liqueur
1 teaspoon vodka
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
Beat together the cake mix, water, vegetable oil, instant pudding mix, cinnamon, cloves, instant coffee and eggs until blended. Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool before frosting.
For the frosting: Mix together the frosting, coffee liqueur and vodka until blended. Spread onto cooled cake.
Yummy or not :Bohemia Cookies recipe.
Ingredients
1 cup shortening
1 1/4 cups confectioners' sugar
1 teaspoon vanilla extract
1 pinch salt
1 1/4 cups all-purpose flour
1 cup ground walnuts
6 ounces milk chocolate, grated
Directions
Preheat oven to 250 degrees F (120 degrees C).
In a medium bowl, cream together the shortening and confectioners' sugar until smooth. Stir in the vanilla and salt. Mix in flour, walnuts and grated chocolate until well blended. Drop by teaspoonfuls onto ungreased cookie sheets.
Bake for 35 to 40 minutes in the preheated oven, or until firm. Remove from baking sheets to cool on wire racks.
1 cup shortening
1 1/4 cups confectioners' sugar
1 teaspoon vanilla extract
1 pinch salt
1 1/4 cups all-purpose flour
1 cup ground walnuts
6 ounces milk chocolate, grated
Directions
Preheat oven to 250 degrees F (120 degrees C).
In a medium bowl, cream together the shortening and confectioners' sugar until smooth. Stir in the vanilla and salt. Mix in flour, walnuts and grated chocolate until well blended. Drop by teaspoonfuls onto ungreased cookie sheets.
Bake for 35 to 40 minutes in the preheated oven, or until firm. Remove from baking sheets to cool on wire racks.
Yummy or not :Becca's Bruschetta recipe.
Ingredients
1 loaf French bread, sliced
1/2 sweet onion, finely chopped
2 cloves garlic, chopped
1 (2.25 ounce) can sliced black olives, drained
3 tablespoons extra virgin olive oil, divided
1 tablespoon chopped fresh oregano
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh parsley
2 large fresh tomatoes, diced
1 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Arrange the bread slices in a single layer on a baking sheet. In a bowl, mix the onion, garlic, olives, 2 tablespoons olive oil, oregano, basil, and parsley. Gently toss in the tomatoes. Top bread slices with the tomato mixture. Sprinkle with feta cheese and Parmesan cheese. Drizzle with remaining olive oil.
Bake 10 minutes in the preheated oven, or until cheese is melted and bread is lightly toasted.
1 loaf French bread, sliced
1/2 sweet onion, finely chopped
2 cloves garlic, chopped
1 (2.25 ounce) can sliced black olives, drained
3 tablespoons extra virgin olive oil, divided
1 tablespoon chopped fresh oregano
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh parsley
2 large fresh tomatoes, diced
1 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Arrange the bread slices in a single layer on a baking sheet. In a bowl, mix the onion, garlic, olives, 2 tablespoons olive oil, oregano, basil, and parsley. Gently toss in the tomatoes. Top bread slices with the tomato mixture. Sprinkle with feta cheese and Parmesan cheese. Drizzle with remaining olive oil.
Bake 10 minutes in the preheated oven, or until cheese is melted and bread is lightly toasted.
Yummy or not :Boiled Chicken recipe.
Ingredients
1 (3 pound) whole chicken
1 large onion, halved - unpeeled
3 carrots, cut into chunks - unpeeled
2 stalks celery, cut into chunks
1 tablespoon whole peppercorns
water to cover
Directions
Place chicken in a large pot with onion, carrots, celery and peppercorns; add water to cover. Cover pot and bring to a boil; reduce heat to a gentle boil and cook for about 90 minutes, or until chicken meat is falling off of the bone. Remove chicken, let cool and shred or chop the meat.
1 (3 pound) whole chicken
1 large onion, halved - unpeeled
3 carrots, cut into chunks - unpeeled
2 stalks celery, cut into chunks
1 tablespoon whole peppercorns
water to cover
Directions
Place chicken in a large pot with onion, carrots, celery and peppercorns; add water to cover. Cover pot and bring to a boil; reduce heat to a gentle boil and cook for about 90 minutes, or until chicken meat is falling off of the bone. Remove chicken, let cool and shred or chop the meat.
Yummy or not :Ahi Poke Salad recipe.
Ingredients
1 1/4 pounds ahi tuna, cut into 1/2 inch cubes
1/4 cup minced onion
1/4 cup minced green onion
1 teaspoon minced fresh ginger
2 tablespoons lightly crumbled wakame seaweed
1 tablespoon ground roasted macadamia nuts
2 teaspoons sesame oil
1 1/2 teaspoons crushed red pepper flakes
8 leaves iceberg lettuce
2 tablespoons cilantro leaves, for garnish
Directions
Mix together the ahi tuna, minced onion, green onion, ginger, seaweed, macadamia nuts, sesame oil, and red pepper in a mixing bowl. Cover and refrigerate at least one hour, for the flavors to come together. Arrange the lettuce leaves on a serving platter, spoon the ahi poke on top, and garnish with the cilantro.
1 1/4 pounds ahi tuna, cut into 1/2 inch cubes
1/4 cup minced onion
1/4 cup minced green onion
1 teaspoon minced fresh ginger
2 tablespoons lightly crumbled wakame seaweed
1 tablespoon ground roasted macadamia nuts
2 teaspoons sesame oil
1 1/2 teaspoons crushed red pepper flakes
8 leaves iceberg lettuce
2 tablespoons cilantro leaves, for garnish
Directions
Mix together the ahi tuna, minced onion, green onion, ginger, seaweed, macadamia nuts, sesame oil, and red pepper in a mixing bowl. Cover and refrigerate at least one hour, for the flavors to come together. Arrange the lettuce leaves on a serving platter, spoon the ahi poke on top, and garnish with the cilantro.
Yummy or not :Bacon Mustard Pork Roast with Stuffed Mushroom Caps recipe.
Ingredients
1 (2 pound) boneless sirloin pork roast
3/4 cup prepared spicy mustard
10 slices bacon
6 bacon strips, cut in half
1/2 small onion, minced
2 large mushroom stems, chopped
3/4 cup prepared spicy mustard
12 large mushroom caps
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Use a knife to cut shallow slits into the surface of the roast. Using 3/4 cup of mustard, brush half over the roast, then completely cover it with 10 strips of bacon; brush bacon with remaining mustard. Cook in preheated oven for 60 minutes until bacon is browned, or until meat thermometer inserted into thickest part of the pork reaches an internal temperature of 150 degrees F (65 degrees C).
Meanwhile, cook halved bacon over medium heat in a skillet until crispy; drain on a paper towel. Crumble bacon into a small bowl and combine with the onion, chopped mushroom stems, and 3/4 cup of mustard. Spoon mixture into the mushroom caps. Place caps in a baking dish and bake for 30 minutes. Serve with sliced pork roast.
1 (2 pound) boneless sirloin pork roast
3/4 cup prepared spicy mustard
10 slices bacon
6 bacon strips, cut in half
1/2 small onion, minced
2 large mushroom stems, chopped
3/4 cup prepared spicy mustard
12 large mushroom caps
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Use a knife to cut shallow slits into the surface of the roast. Using 3/4 cup of mustard, brush half over the roast, then completely cover it with 10 strips of bacon; brush bacon with remaining mustard. Cook in preheated oven for 60 minutes until bacon is browned, or until meat thermometer inserted into thickest part of the pork reaches an internal temperature of 150 degrees F (65 degrees C).
Meanwhile, cook halved bacon over medium heat in a skillet until crispy; drain on a paper towel. Crumble bacon into a small bowl and combine with the onion, chopped mushroom stems, and 3/4 cup of mustard. Spoon mixture into the mushroom caps. Place caps in a baking dish and bake for 30 minutes. Serve with sliced pork roast.
Yummy or not :Basic Easy Chicken Wings recipe.
Ingredients
3 pounds chicken wings, separated at joints, tips discarded
1/2 cup butter
1 cup hot sauce
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
Directions
Preheat grill for high heat.
Lightly oil the grill grate. Cook the wings 8 to 12 minutes on each side, until juices run clear. The larger pieces will take slightly longer to cook.
Melt the butter in a saucepan, and mix in the hot sauce, cayenne pepper, and black pepper.
Place wings in a large container with a secure lid. Pour sauce over the wings, and seal. Shake wings with the sauce until thoroughly coated.
3 pounds chicken wings, separated at joints, tips discarded
1/2 cup butter
1 cup hot sauce
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
Directions
Preheat grill for high heat.
Lightly oil the grill grate. Cook the wings 8 to 12 minutes on each side, until juices run clear. The larger pieces will take slightly longer to cook.
Melt the butter in a saucepan, and mix in the hot sauce, cayenne pepper, and black pepper.
Place wings in a large container with a secure lid. Pour sauce over the wings, and seal. Shake wings with the sauce until thoroughly coated.
Yummy or not :Bruschetta 'n Cheese Stuffed-Chicken Breasts recipe.
Ingredients
1 (19 ounce) can diced tomatoes with garlic and olive oil, undrained
1 1/4 cups KRAFT Mozzarella Shredded Cheese, divided
1/4 cup chopped fresh basil
1 (120 g) package STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breasts
1/3 cup KRAFT Signature Roasted Red Pepper with Parmesan Dressing
Directions
Heat oven to 350 degrees F.
Mix tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.
Place 2 chicken breasts in large freezer-weight resealable plastic bag. Pound with meat mallet or side of heavy can until chicken is 1/4 inch thick. Remove from bag; place, top-sides down, on cutting board. Repeat with remaining chicken. Spread chicken with stuffing mixture. Starting at 1 narrow end, tightly roll up each breast. Place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing.
Bake 40 minutes or until chicken is done (170 degrees F). Sprinkle with remaining cheese; bake 5 minutes or until melted.
1 (19 ounce) can diced tomatoes with garlic and olive oil, undrained
1 1/4 cups KRAFT Mozzarella Shredded Cheese, divided
1/4 cup chopped fresh basil
1 (120 g) package STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breasts
1/3 cup KRAFT Signature Roasted Red Pepper with Parmesan Dressing
Directions
Heat oven to 350 degrees F.
Mix tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.
Place 2 chicken breasts in large freezer-weight resealable plastic bag. Pound with meat mallet or side of heavy can until chicken is 1/4 inch thick. Remove from bag; place, top-sides down, on cutting board. Repeat with remaining chicken. Spread chicken with stuffing mixture. Starting at 1 narrow end, tightly roll up each breast. Place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing.
Bake 40 minutes or until chicken is done (170 degrees F). Sprinkle with remaining cheese; bake 5 minutes or until melted.
Yummy or not :Buffalo Mozzarella and Roma Tomatoes Pizza recipe.
Ingredients
1 (16 ounce) loaf King's Hawaiian� Sweet Bread
1/2 cup olive oil
1 tablespoon minced garlic
4 ounces shredded mozzarella
Salt and pepper to taste
3 ounces diced buffalo mozzarella
1 tablespoon basil chiffonade (basil leaves cut into strips widthwise)
Directions
Preheat oven to 400 degrees F.
Slice a 3/4-inch thick round slice off the top of the sweet bread loaf.
Lightly saute garlic in olive oil, set aside and cool. Dice roma tomatoes, marinate in olive oil.
Brush cut side of sweetbread with garlic and olive oil. Top sweet bread with a little shredded mozzarella, then with half of the diced tomatoes. Season with salt and pepper to taste. Top with buffalo mozzarella and rest of the tomatoes.
Place pizza on baking sheet, cook until cheese is lightly browned, about 7-8 minutes. Top pizza with basil chiffonade. Serve.
1 (16 ounce) loaf King's Hawaiian� Sweet Bread
1/2 cup olive oil
1 tablespoon minced garlic
4 ounces shredded mozzarella
Salt and pepper to taste
3 ounces diced buffalo mozzarella
1 tablespoon basil chiffonade (basil leaves cut into strips widthwise)
Directions
Preheat oven to 400 degrees F.
Slice a 3/4-inch thick round slice off the top of the sweet bread loaf.
Lightly saute garlic in olive oil, set aside and cool. Dice roma tomatoes, marinate in olive oil.
Brush cut side of sweetbread with garlic and olive oil. Top sweet bread with a little shredded mozzarella, then with half of the diced tomatoes. Season with salt and pepper to taste. Top with buffalo mozzarella and rest of the tomatoes.
Place pizza on baking sheet, cook until cheese is lightly browned, about 7-8 minutes. Top pizza with basil chiffonade. Serve.
Yummy or not :Basic Beef Starter recipe.
Ingredients
5 pounds ground beef
4 medium onions, chopped
3 garlic cloves, minced
1 (12 ounce) bottle chili sauce
1 (.75 ounce) packet dry brown gravy mix
1 envelope onion soup mix
1 teaspoon salt
Directions
In a Dutch oven cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Cook for 10 minutes or until heated through. Cool. Place about 2-3/4 cups each in four freezer containers. May be frozen for up to 3 months.
5 pounds ground beef
4 medium onions, chopped
3 garlic cloves, minced
1 (12 ounce) bottle chili sauce
1 (.75 ounce) packet dry brown gravy mix
1 envelope onion soup mix
1 teaspoon salt
Directions
In a Dutch oven cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Cook for 10 minutes or until heated through. Cool. Place about 2-3/4 cups each in four freezer containers. May be frozen for up to 3 months.
Yummy or not :Apricot Crumble recipe.
Ingredients
8 cups fresh apricots, pitted and coarsely chopped
3 tablespoons lemon juice
4 cups rolled oats
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup butter
1/4 cup water
1/2 cup heavy cream, whipped (optional)
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Toss the apricots with the lemon juice in a bowl; set aside. Combine oats, brown sugar, cinnamon, cloves, and nutmeg in a bowl. Cut in the butter with a knife or pastry blender until mixture resembles coarse crumbs. Set 2 cups of the oat mixture aside in a bowl. Mix the water into the remaining oat mixture until well blended; pat mixture into the prepared baking dish to make a crust. Spread the apricots evenly over the crust, and top with the reserved crumble mixture.
Bake in the preheated oven until the topping is lightly browned, 35 to 40 minutes. Served hot with whipped cream.
8 cups fresh apricots, pitted and coarsely chopped
3 tablespoons lemon juice
4 cups rolled oats
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup butter
1/4 cup water
1/2 cup heavy cream, whipped (optional)
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Toss the apricots with the lemon juice in a bowl; set aside. Combine oats, brown sugar, cinnamon, cloves, and nutmeg in a bowl. Cut in the butter with a knife or pastry blender until mixture resembles coarse crumbs. Set 2 cups of the oat mixture aside in a bowl. Mix the water into the remaining oat mixture until well blended; pat mixture into the prepared baking dish to make a crust. Spread the apricots evenly over the crust, and top with the reserved crumble mixture.
Bake in the preheated oven until the topping is lightly browned, 35 to 40 minutes. Served hot with whipped cream.
Yummy or not :Almond Mocha Pie recipe.
Ingredients
1 teaspoon instant coffee granules
2 tablespoons boiling water
1 (7 ounce) bar milk chocolate candy bar with almonds
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) pastry shell, baked
Chocolate curls and additional whipped topping (optional)
Directions
In a small bowl, dissolve coffee in boiling water; set aside.
In a microwave or saucepan, melt the candy bar; cool slightly. Fold in half of the whipped topping. Fold in coffee and remaining whipped topping. Pour into pastry shell; freeze.
Remove from the freezer 15 minutes before serving. Garnish with chocolate curls and additional whipped topping if desired.
1 teaspoon instant coffee granules
2 tablespoons boiling water
1 (7 ounce) bar milk chocolate candy bar with almonds
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) pastry shell, baked
Chocolate curls and additional whipped topping (optional)
Directions
In a small bowl, dissolve coffee in boiling water; set aside.
In a microwave or saucepan, melt the candy bar; cool slightly. Fold in half of the whipped topping. Fold in coffee and remaining whipped topping. Pour into pastry shell; freeze.
Remove from the freezer 15 minutes before serving. Garnish with chocolate curls and additional whipped topping if desired.
Yummy or not :Broccoli Noodles and Cheese Casserole recipe.
Ingredients
1 (16 ounce) package egg noodles
1 head broccoli, cut into florets
2 cups cottage cheese
2 cups shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Steam broccoli until bright green and tender, 5 to 10 minutes. Combine broccoli, pasta and cottage cheese in 2 quart baking dish; mix well.
Sprinkle pasta mixture with Cheddar cheese and bake for 8 to 10 minutes, until cheese is bubbly.
1 (16 ounce) package egg noodles
1 head broccoli, cut into florets
2 cups cottage cheese
2 cups shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Steam broccoli until bright green and tender, 5 to 10 minutes. Combine broccoli, pasta and cottage cheese in 2 quart baking dish; mix well.
Sprinkle pasta mixture with Cheddar cheese and bake for 8 to 10 minutes, until cheese is bubbly.
Yummy or not :Baked Ravioli recipe.
Ingredients
2 (25 ounce) packages frozen cheese ravioli
4 (14.5 ounce) cans diced tomatoes with juice
4 (8 ounce) cans tomato sauce
1 onion, chopped
2 tablespoons Italian seasoning
1 teaspoon salt
1 cup water
16 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
Directions
In a medium stock pot combine the diced tomatoes, tomato sauce, chopped onion, Italian seasoning, salt and water. Stir in the minced garlic in quantity desired. Allow mixture to simmer for 2 hours. If sauce seems dry add additional water.
In large pot of boiling salted water cook the ravioli until done. Drain.
In a 9x13 inch pan layer sauce and cooked ravioli. Top with grated Parmesan cheese and grated mozzarella cheese.
In a preheated 400 degrees F(205 degrees C) oven bake for 30 minutes, or until light golden brown. Let cool 15 minutes before serving.
2 (25 ounce) packages frozen cheese ravioli
4 (14.5 ounce) cans diced tomatoes with juice
4 (8 ounce) cans tomato sauce
1 onion, chopped
2 tablespoons Italian seasoning
1 teaspoon salt
1 cup water
16 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
Directions
In a medium stock pot combine the diced tomatoes, tomato sauce, chopped onion, Italian seasoning, salt and water. Stir in the minced garlic in quantity desired. Allow mixture to simmer for 2 hours. If sauce seems dry add additional water.
In large pot of boiling salted water cook the ravioli until done. Drain.
In a 9x13 inch pan layer sauce and cooked ravioli. Top with grated Parmesan cheese and grated mozzarella cheese.
In a preheated 400 degrees F(205 degrees C) oven bake for 30 minutes, or until light golden brown. Let cool 15 minutes before serving.
Yummy or not :Alabama Mud Cake recipe.
Ingredients
1 (20 ounce) can crushed pineapple, with juice
1 (21 ounce) can cherry pie filling
1 (18.25 ounce) package devil's food cake mix
1 cup chopped pecans
1/2 cup mint chocolate chips
1/2 cup butter, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Pour pineapple with juice into prepared pan, spreading evenly to make the first layer. Spread cherry pie filling over the pineapple layer, then spread the cake mix over the cherry pie filling. Sprinkle the cake mix layer with pecans and mint chocolate chips, then distribute the sliced butter evenly over the top.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
1 (20 ounce) can crushed pineapple, with juice
1 (21 ounce) can cherry pie filling
1 (18.25 ounce) package devil's food cake mix
1 cup chopped pecans
1/2 cup mint chocolate chips
1/2 cup butter, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Pour pineapple with juice into prepared pan, spreading evenly to make the first layer. Spread cherry pie filling over the pineapple layer, then spread the cake mix over the cherry pie filling. Sprinkle the cake mix layer with pecans and mint chocolate chips, then distribute the sliced butter evenly over the top.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Yummy or not :Buffalo Blue Cheese Chicken Burgers recipe.
Ingredients
1 pound ground chicken
1 cup dry bread crumbs
3/4 cup crumbled blue cheese
1 extra large egg
1/4 cup onion, chopped (optional)
1/3 cup buffalo wing sauce
4 hamburger buns, split and toasted
Directions
Mix together the chicken, bread crumbs, blue cheese, egg, onion, and wing sauce in a mixing bowl until evenly combined. Form into 4 patties and place between sheets of waxed paper or plastic wrap. Place into an airtight container and refrigerate overnight for best results.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Cook the patties on the preheated grill until no longer pink in the center and the juices run clear, about 3 minutes per side. Serve on toasted buns with condiments of your choice.
1 pound ground chicken
1 cup dry bread crumbs
3/4 cup crumbled blue cheese
1 extra large egg
1/4 cup onion, chopped (optional)
1/3 cup buffalo wing sauce
4 hamburger buns, split and toasted
Directions
Mix together the chicken, bread crumbs, blue cheese, egg, onion, and wing sauce in a mixing bowl until evenly combined. Form into 4 patties and place between sheets of waxed paper or plastic wrap. Place into an airtight container and refrigerate overnight for best results.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Cook the patties on the preheated grill until no longer pink in the center and the juices run clear, about 3 minutes per side. Serve on toasted buns with condiments of your choice.
Yummy or not :Black Bean Hummus with Tahini recipe.
Ingredients
1 (15 ounce) can black beans, rinsed and drained
1/4 cup tahini paste
1/4 cup plain yogurt
1 tablespoon minced garlic
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon olive oil, for drizzling
Directions
Combine the black beans, tahini, yogurt, garlic, lemon juice, 1 tablespoon olive oil, and salt in the bowl of a blender or food processor; blend until smooth. Chill 1 hour before serving. Drizzle with 1 teaspoon olive oil to garnish.
1 (15 ounce) can black beans, rinsed and drained
1/4 cup tahini paste
1/4 cup plain yogurt
1 tablespoon minced garlic
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon olive oil, for drizzling
Directions
Combine the black beans, tahini, yogurt, garlic, lemon juice, 1 tablespoon olive oil, and salt in the bowl of a blender or food processor; blend until smooth. Chill 1 hour before serving. Drizzle with 1 teaspoon olive oil to garnish.
Yummy or not :Brandy Snap Baskets recipe.
Ingredients
1/2 cup all-purpose flour
1 teaspoon ground ginger
1/4 cup butter
1/3 cup superfine sugar
1/3 cup golden syrup
1/2 teaspoon grated lemon zest
Directions
Preheat oven to 350 degrees F (175 degrees C). Generously grease baking sheets.
Sift together flour and ginger.
In a small saucepan over medium heat, combine butter, sugar and syrup and cook until butter is melted. Allow to cool.
Stir flour mixture and lemon rind into syrup. Drop by spoonfuls onto prepared sheets, well spaced apart, as the mixture will spread.
Bake 10 to 15 minutes in preheated oven, until golden. Remove from oven and let cool 1 minute. Have ready 5 small bowls, their undersides buttered. Gently lift the brandy snap off the tray and bend it over a bowl to shape. Remove baskets when cooler and set.
1/2 cup all-purpose flour
1 teaspoon ground ginger
1/4 cup butter
1/3 cup superfine sugar
1/3 cup golden syrup
1/2 teaspoon grated lemon zest
Directions
Preheat oven to 350 degrees F (175 degrees C). Generously grease baking sheets.
Sift together flour and ginger.
In a small saucepan over medium heat, combine butter, sugar and syrup and cook until butter is melted. Allow to cool.
Stir flour mixture and lemon rind into syrup. Drop by spoonfuls onto prepared sheets, well spaced apart, as the mixture will spread.
Bake 10 to 15 minutes in preheated oven, until golden. Remove from oven and let cool 1 minute. Have ready 5 small bowls, their undersides buttered. Gently lift the brandy snap off the tray and bend it over a bowl to shape. Remove baskets when cooler and set.
Yummy or not :Bread Machine Rolls recipe.
Ingredients
3 cups bread flour
3 tablespoons white sugar
1 teaspoon salt
1/4 cup dry milk powder
1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons butter, softened
1 (.25 ounce) package active dry yeast
1 egg white
2 tablespoons water
Directions
Place the bread flour, sugar, salt, milk powder, water, butter, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Set on Dough cycle; press Start.
Remove risen dough from the machine, deflate, and turn out onto a lightly floured surface. Divide the dough into twelve equal pieces, and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
In a small bowl, mix together the egg white and 2 tablespoons water; brush lightly onto the rolls. Bake in the preheated oven for 15 minutes, or until the rolls are golden brown.
3 cups bread flour
3 tablespoons white sugar
1 teaspoon salt
1/4 cup dry milk powder
1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons butter, softened
1 (.25 ounce) package active dry yeast
1 egg white
2 tablespoons water
Directions
Place the bread flour, sugar, salt, milk powder, water, butter, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Set on Dough cycle; press Start.
Remove risen dough from the machine, deflate, and turn out onto a lightly floured surface. Divide the dough into twelve equal pieces, and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
In a small bowl, mix together the egg white and 2 tablespoons water; brush lightly onto the rolls. Bake in the preheated oven for 15 minutes, or until the rolls are golden brown.
Yummy or not :Baba Ghanoush recipe.
Ingredients
2 large eggplants
1/4 cup lemon juice
1 pinch salt
1 tablespoon olive oil
1 cup plain yogurt
1/4 cup tahini
1/2 teaspoon teriyaki sauce
1 clove crushed garlic
Directions
Wash both eggplants, and pierce them with a knife. Place eggplants on a cookie sheet, put them in a 500 degrees F (260 degrees C) preheated oven for 15 to 20 minutes. After eggplants are baked and cooled, peel the skin off. Put eggplant in a mixing bowl.
Stir in the lemon juice, salt, olive oil, and plain yogurt. Mix ingredients until smooth. Stir in tahini according to taste. When all ingredients are added, transfer the dip to a serving bowl. Stir in teryiaki sauce and garlic. Refrigerate until you are ready to serve.
2 large eggplants
1/4 cup lemon juice
1 pinch salt
1 tablespoon olive oil
1 cup plain yogurt
1/4 cup tahini
1/2 teaspoon teriyaki sauce
1 clove crushed garlic
Directions
Wash both eggplants, and pierce them with a knife. Place eggplants on a cookie sheet, put them in a 500 degrees F (260 degrees C) preheated oven for 15 to 20 minutes. After eggplants are baked and cooled, peel the skin off. Put eggplant in a mixing bowl.
Stir in the lemon juice, salt, olive oil, and plain yogurt. Mix ingredients until smooth. Stir in tahini according to taste. When all ingredients are added, transfer the dip to a serving bowl. Stir in teryiaki sauce and garlic. Refrigerate until you are ready to serve.
Yummy or not :Baking Powder Biscuits I recipe.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup shortening
1 cup milk
Directions
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
In a bowl mix the flour, baking powder, and salt. Cut in the shortening until the mixture has only pea sized lumps. Add milk and mix until dry mixture is absorbed. Drop dough by heaping spoonfuls onto the prepared baking sheet.
Bake for 12 to 15 minutes in the preheated oven, until golden brown.
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup shortening
1 cup milk
Directions
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
In a bowl mix the flour, baking powder, and salt. Cut in the shortening until the mixture has only pea sized lumps. Add milk and mix until dry mixture is absorbed. Drop dough by heaping spoonfuls onto the prepared baking sheet.
Bake for 12 to 15 minutes in the preheated oven, until golden brown.
Yummy or not :Blue Cheese Appetizer Pizza recipe.
Ingredients
1 (1 pound) loaf frozen bread dough, thawed
3 tablespoons olive oil
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon garlic powder
1 small red onion, thinly sliced, pulled into rings
2 plum tomatoes, chopped
1 cup shredded part-skim mozzarella cheese, divided
3 ounces crumbled blue cheese
2 tablespoons grated Parmesan cheese
Directions
Divide bread dough in half. Press each portion onto the bottom of a 12-in. pizza pan coated with nonstick cooking spray; build up edges slightly. Prick dough several times with a fork. Cover and let rise in a warm place for 30 minutes.
Brush dough with oil. Combine the basil, oregano and garlic powder; sprinkle over dough. Bake at 425 degrees F for 10 minutes. Arrange onion and tomatoes over crust; sprinkle with cheeses. Bake 8-10 minutes longer or until golden brown.
1 (1 pound) loaf frozen bread dough, thawed
3 tablespoons olive oil
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon garlic powder
1 small red onion, thinly sliced, pulled into rings
2 plum tomatoes, chopped
1 cup shredded part-skim mozzarella cheese, divided
3 ounces crumbled blue cheese
2 tablespoons grated Parmesan cheese
Directions
Divide bread dough in half. Press each portion onto the bottom of a 12-in. pizza pan coated with nonstick cooking spray; build up edges slightly. Prick dough several times with a fork. Cover and let rise in a warm place for 30 minutes.
Brush dough with oil. Combine the basil, oregano and garlic powder; sprinkle over dough. Bake at 425 degrees F for 10 minutes. Arrange onion and tomatoes over crust; sprinkle with cheeses. Bake 8-10 minutes longer or until golden brown.
Yummy or not :Boston Iced Tea recipe.
Ingredients
1 gallon water
1 cup white sugar
15 tea bags
1 (12 fluid ounce) can frozen cranberry juice concentrate
Directions
Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool.
1 gallon water
1 cup white sugar
15 tea bags
1 (12 fluid ounce) can frozen cranberry juice concentrate
Directions
Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool.
Yummy or not :Banana Coffee Cake recipe.
Ingredients
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 1/4 cups sugar
1 cup mashed ripe bananas
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup chopped pecans
2 tablespoons sugar
1 teaspoon ground cinnamon
Directions
In a mixing bowl, beat the cream cheese, butter and sugar. Add eggs, one at a time, beating well after each addition. Add the bananas and vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Combine topping ingredients; add half to batter. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with the remaining topping. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 1/4 cups sugar
1 cup mashed ripe bananas
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup chopped pecans
2 tablespoons sugar
1 teaspoon ground cinnamon
Directions
In a mixing bowl, beat the cream cheese, butter and sugar. Add eggs, one at a time, beating well after each addition. Add the bananas and vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Combine topping ingredients; add half to batter. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with the remaining topping. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Yummy or not :Beef Meatballs and Picante Glaze recipe.
Ingredients
1 pound lean ground beef
1/4 cup plain dry bread crumbs
1 egg, beaten
3 cloves garlic, minced
1 (16 ounce) jar Pace� Picante Sauce
1/3 cup grape jelly
1 tablespoon fresh thyme leaves
Directions
Heat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil.
Thoroughly mix the beef, bread crumbs, egg, garlic and 1/4 cup picante sauce in a large bowl. Shape the mixture firmly into 40 (1-inch) meatballs. Place the meatballs onto the baking sheet.
Bake for 15 minutes or until the meatballs are cooked through, turning them over once halfway through the bake time.
Heat the remaining picante sauce and jelly in a 12-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the mixture is reduced to 1 cup. Stir in the thyme, if desired. Add the meatballs to the skillet and cook until the meatballs are hot, stirring occasionally. Serve the meatballs on toothpicks.
1 pound lean ground beef
1/4 cup plain dry bread crumbs
1 egg, beaten
3 cloves garlic, minced
1 (16 ounce) jar Pace� Picante Sauce
1/3 cup grape jelly
1 tablespoon fresh thyme leaves
Directions
Heat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil.
Thoroughly mix the beef, bread crumbs, egg, garlic and 1/4 cup picante sauce in a large bowl. Shape the mixture firmly into 40 (1-inch) meatballs. Place the meatballs onto the baking sheet.
Bake for 15 minutes or until the meatballs are cooked through, turning them over once halfway through the bake time.
Heat the remaining picante sauce and jelly in a 12-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the mixture is reduced to 1 cup. Stir in the thyme, if desired. Add the meatballs to the skillet and cook until the meatballs are hot, stirring occasionally. Serve the meatballs on toothpicks.
Yummy or not :Berry Barbecued Pork Roast recipe.
Ingredients
1 (3 pound) boneless pork loin roast
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups fresh or frozen cranberries
1 cup sugar
1/2 cup orange juice
1/2 cup barbecue sauce
Directions
Sprinkle roast with salt and pepper. Place with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 45 minutes.
Meanwhile, in a saucepan, combine the cranberries, sugar, orange juice and barbecue sauce. Bring to a boil. Reduce heat to medium-low; cook and stir for 10-12 minutes or until cranberries pop and sauce is thickened.
Brush some of the sauce over roast. Bake 15-20 minutes longer or until a meat thermometer reads 160 degrees F, brushing often with sauce. Let stand for 10 minutes before slicing. Serve with remaining sauce.
1 (3 pound) boneless pork loin roast
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups fresh or frozen cranberries
1 cup sugar
1/2 cup orange juice
1/2 cup barbecue sauce
Directions
Sprinkle roast with salt and pepper. Place with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 45 minutes.
Meanwhile, in a saucepan, combine the cranberries, sugar, orange juice and barbecue sauce. Bring to a boil. Reduce heat to medium-low; cook and stir for 10-12 minutes or until cranberries pop and sauce is thickened.
Brush some of the sauce over roast. Bake 15-20 minutes longer or until a meat thermometer reads 160 degrees F, brushing often with sauce. Let stand for 10 minutes before slicing. Serve with remaining sauce.
Yummy or not :Blueberry Topping recipe.
Ingredients
2 quarts blueberries, rinsed and drained
2 cups water
1 tablespoon grated lemon peel
3 cups white sugar
4 cups water
2 tablespoons lemon juice
Directions
Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon peel; simmer over low heat for 5 minutes. Strain fruit through cheese cloth, metal strainer or food mill to remove pulp and seeds; reserve juice.
In a large saucepan, mix sugar and 4 cups water. Bring to a boil, stirring occasionally, until temperature reaches 260 degrees F (125 degrees C). Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and freeze or can as desired.
2 quarts blueberries, rinsed and drained
2 cups water
1 tablespoon grated lemon peel
3 cups white sugar
4 cups water
2 tablespoons lemon juice
Directions
Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon peel; simmer over low heat for 5 minutes. Strain fruit through cheese cloth, metal strainer or food mill to remove pulp and seeds; reserve juice.
In a large saucepan, mix sugar and 4 cups water. Bring to a boil, stirring occasionally, until temperature reaches 260 degrees F (125 degrees C). Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and freeze or can as desired.
Yummy or not :Braised Lamb with a Sour Orange Marinade recipe.
Ingredients
6 pounds deboned leg of lamb
1 tablespoon dried oregano
4 cloves garlic, minced
1 large onion, thinly sliced
2 bay leaves
4 sour oranges
1 cup white wine
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
2 tablespoons vegetable oil
Directions
Juice the sour oranges, and combine with the garlic, onion, oregano, bay leaf, and white wine in a large bowl. Place meat into the marinade, cover, and refrigerate for 2 to 4 hours.
In a large pot, heat oil over medium high heat. Place meat into the pan, and sear on all sides. Decrease heat to low. Pour marinade over meat in the pan, and cover. Cook until the meat is fork tender, about 3 hours; add water to the pot if necessary to keep the meat from scorching.
6 pounds deboned leg of lamb
1 tablespoon dried oregano
4 cloves garlic, minced
1 large onion, thinly sliced
2 bay leaves
4 sour oranges
1 cup white wine
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
2 tablespoons vegetable oil
Directions
Juice the sour oranges, and combine with the garlic, onion, oregano, bay leaf, and white wine in a large bowl. Place meat into the marinade, cover, and refrigerate for 2 to 4 hours.
In a large pot, heat oil over medium high heat. Place meat into the pan, and sear on all sides. Decrease heat to low. Pour marinade over meat in the pan, and cover. Cook until the meat is fork tender, about 3 hours; add water to the pot if necessary to keep the meat from scorching.
Yummy or not :All-Star Apple Pie recipe.
Ingredients
1 (21 ounce) can apple pie filling
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1 (9 inch) pastry shell, baked
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons cold butter or margarine
1/4 cup chopped pecans or walnuts
1/4 cup quick-cooking oats
2 tablespoons flaked coconut
Directions
In a bowl, combine pie filling, lemon juice and cinnamon; spoon into pastry shell. In another bowl, combine the flour and brown sugar; cut in butter until the mixture resembles coarse crumbs. Stir in nuts, oats and coconut; sprinkle over pie filling. Bake at 400 degrees F for 12-15 minutes or until topping is golden brown, covering edge of pastry with foil to prevent overbrowning if needed. Cool on a wire rack before cutting.
1 (21 ounce) can apple pie filling
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1 (9 inch) pastry shell, baked
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons cold butter or margarine
1/4 cup chopped pecans or walnuts
1/4 cup quick-cooking oats
2 tablespoons flaked coconut
Directions
In a bowl, combine pie filling, lemon juice and cinnamon; spoon into pastry shell. In another bowl, combine the flour and brown sugar; cut in butter until the mixture resembles coarse crumbs. Stir in nuts, oats and coconut; sprinkle over pie filling. Bake at 400 degrees F for 12-15 minutes or until topping is golden brown, covering edge of pastry with foil to prevent overbrowning if needed. Cool on a wire rack before cutting.
Yummy or not :Bacon-Topped Brussels Sprouts recipe.
Ingredients
1 (16 ounce) package frozen Brussels sprouts
2 tablespoons butter or margarine, melted
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 pound sliced bacon, cooked and crumbled
Directions
Cook brussels sprouts according to package directions; drain. Add butter, garlic salt, onion powder and oregano; toss. Place in a serving dish. Top with bacon.
1 (16 ounce) package frozen Brussels sprouts
2 tablespoons butter or margarine, melted
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 pound sliced bacon, cooked and crumbled
Directions
Cook brussels sprouts according to package directions; drain. Add butter, garlic salt, onion powder and oregano; toss. Place in a serving dish. Top with bacon.
Yummy or not :Baked Salmon II recipe.
Ingredients
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon
Directions
In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
Preheat oven to 375 degrees F (190 degrees C).
Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon
Directions
In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
Preheat oven to 375 degrees F (190 degrees C).
Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
Yummy or not :All-Bran Mesclun Mix with Cranberries and Walnuts recipe.
Ingredients
8 cups Mesclun salad mix
1 cup sliced or chopped sweet yellow peppers
1/2 cup toasted walnut pieces
1/2 cup dried cranberries
5 ounces soft chevre (goat's milk) cheese
1 cup All-Bran Buds* cereal
Balsamic or red wine vinaigrette dressing
Directions
Place salad mix on four serving plates or large bowl.
Add yellow peppers, walnuts and dried cranberries.
Crumble chevre over top.
Divide All-Bran Bran Buds* cereal among 4 plates or sprinkle over salad in salad bowl.
Drizzle with vinaigrette, to taste.
8 cups Mesclun salad mix
1 cup sliced or chopped sweet yellow peppers
1/2 cup toasted walnut pieces
1/2 cup dried cranberries
5 ounces soft chevre (goat's milk) cheese
1 cup All-Bran Buds* cereal
Balsamic or red wine vinaigrette dressing
Directions
Place salad mix on four serving plates or large bowl.
Add yellow peppers, walnuts and dried cranberries.
Crumble chevre over top.
Divide All-Bran Bran Buds* cereal among 4 plates or sprinkle over salad in salad bowl.
Drizzle with vinaigrette, to taste.
Yummy or not :Baby Back Ribs recipe.
Ingredients
2 pounds pork baby back ribs
1 (18 ounce) bottle barbecue sauce
Directions
Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
Preheat oven to 300 degrees F (150 degrees C).
Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.
2 pounds pork baby back ribs
1 (18 ounce) bottle barbecue sauce
Directions
Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
Preheat oven to 300 degrees F (150 degrees C).
Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.
Yummy or not :Apple-Cheddar Tossed Salad recipe.
Ingredients
10 cups torn mixed salad greens
1 cup chopped red apple
1 cup cubed Cheddar cheese
1 cup chopped walnuts, toasted
HONEY DRESSING:
2/3 cup honey
2 tablespoons cider vinegar
1 teaspoon celery seed
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon grated onion
1/4 teaspoon salt
1 cup vegetable oil
Directions
In a large salad bowl, combine the greens, apple, cheese and walnuts. In a blender or food processor, combine the first eight dressing ingredients. While processing, gradually add oil in a steady stream. Serve with salad.
10 cups torn mixed salad greens
1 cup chopped red apple
1 cup cubed Cheddar cheese
1 cup chopped walnuts, toasted
HONEY DRESSING:
2/3 cup honey
2 tablespoons cider vinegar
1 teaspoon celery seed
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon grated onion
1/4 teaspoon salt
1 cup vegetable oil
Directions
In a large salad bowl, combine the greens, apple, cheese and walnuts. In a blender or food processor, combine the first eight dressing ingredients. While processing, gradually add oil in a steady stream. Serve with salad.
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