Ingredients
2 1/2 cups butter (no substitutes), softened
2 cups sugar
1/4 cup milk
2 teaspoons vanilla extract
8 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
Directions
In a large mixing bowl, cream butter and sugar. Add the eggs, milk and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture, beating just until combined. Divide dough into four 2-cup portions. Cover and refrigerate.
8/02/2011
Yummy or not :Black Bean Pasta Salad recipe.
Ingredients
8 ounces rigatoni or penne pasta
1 (16 ounce) jar salsa
1 (15 ounce) can black beans, rinsed and drained
2 cups (8 ounces) shredded reduced-fat Mexican-blend cheese
1/2 cup chopped green pepper
1 small onion, chopped
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
Cook pasta according to package directions; drain and rinse in cold water. Place in a bowl; stir in the remaining ingredients. Cover and refrigerate for 30 minutes before serving.
8 ounces rigatoni or penne pasta
1 (16 ounce) jar salsa
1 (15 ounce) can black beans, rinsed and drained
2 cups (8 ounces) shredded reduced-fat Mexican-blend cheese
1/2 cup chopped green pepper
1 small onion, chopped
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
Cook pasta according to package directions; drain and rinse in cold water. Place in a bowl; stir in the remaining ingredients. Cover and refrigerate for 30 minutes before serving.
Yummy or not :Asparagus Cheese Soup recipe.
Ingredients
2 cups water, divided
1 teaspoon chicken bouillon granules
1/4 teaspoon seasoned salt
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon white pepper
3/4 pound fresh asparagus spears, trimmed
4 slices process American cheese, diced
1 bacon strip, cooked and crumbled
Directions
In a small skillet, combine 1 cup water, bouillon, seasoned salt, lemon-pepper and white pepper. Add asparagus. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until asparagus is tender. Remove asparagus; cool slightly.
Cut off several asparagus tips and set aside. Cut remaining asparagus into larger pieces. Place asparagus pieces and cooking liquid in a blender or food processor; cover and process until smooth. In a saucepan, combine asparagus mixture and remaining water; heat through. Reduce heat; stir in cheese just until melted. Garnish with bacon bits and reserved asparagus tips.
2 cups water, divided
1 teaspoon chicken bouillon granules
1/4 teaspoon seasoned salt
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon white pepper
3/4 pound fresh asparagus spears, trimmed
4 slices process American cheese, diced
1 bacon strip, cooked and crumbled
Directions
In a small skillet, combine 1 cup water, bouillon, seasoned salt, lemon-pepper and white pepper. Add asparagus. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until asparagus is tender. Remove asparagus; cool slightly.
Cut off several asparagus tips and set aside. Cut remaining asparagus into larger pieces. Place asparagus pieces and cooking liquid in a blender or food processor; cover and process until smooth. In a saucepan, combine asparagus mixture and remaining water; heat through. Reduce heat; stir in cheese just until melted. Garnish with bacon bits and reserved asparagus tips.
Yummy or not :Broccoli and Cauliflower Casserole recipe.
Ingredients
1/2 cup uncooked white rice
10 ounces broccoli florets
10 ounces cauliflower florets
1/2 cup butter
1 onion, chopped
1 pound processed cheese food, cubed
1 (10.75 ounce) can condensed cream of chicken soup
5 3/8 fluid ounces milk
1 1/2 cups crushed buttery round crackers
Directions
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.
1/2 cup uncooked white rice
10 ounces broccoli florets
10 ounces cauliflower florets
1/2 cup butter
1 onion, chopped
1 pound processed cheese food, cubed
1 (10.75 ounce) can condensed cream of chicken soup
5 3/8 fluid ounces milk
1 1/2 cups crushed buttery round crackers
Directions
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.
Yummy or not :Buffalo Chicken Wing Soup recipe.
Ingredients
6 cups milk
3 (10.75 ounce) cans condensed cream of chicken soup, undiluted
3 cups shredded cooked chicken
1 cup sour cream
1/4 cup hot pepper sauce
Directions
Combine all ingredients in a slow cooker. Cover and cook on low for 4-5 hours.
6 cups milk
3 (10.75 ounce) cans condensed cream of chicken soup, undiluted
3 cups shredded cooked chicken
1 cup sour cream
1/4 cup hot pepper sauce
Directions
Combine all ingredients in a slow cooker. Cover and cook on low for 4-5 hours.
Yummy or not :Amaretto Roasted Chicken recipe.
Ingredients
1 (4 pound) whole chicken
1/4 cup butter
1 large lemon, halved
1 head garlic, halved
1/2 cup amaretto liqueur
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the chicken in a baking pan, and rub with 2 tablespoons butter. Place remaining butter and 1/2 the lemon in the chicken cavity. Squeeze juice from remaining lemon half over chicken. Distribute squeezed lemon half and both halves of the garlic head in the pan around the chicken. Pour 1/4 cup amaretto over chicken.
Bake chicken 1 hour and 25 minutes in the preheated oven, or until juices run clear.
Remove chicken from pan, and set aside. Squeeze juice from the lemon half inside chicken into the pan juices. Mash the garlic. Discard lemon rids and garlic pulp. Pour remaining amaretto into the pan, and mix to make a gravy. Serve chicken with the gravy.
1 (4 pound) whole chicken
1/4 cup butter
1 large lemon, halved
1 head garlic, halved
1/2 cup amaretto liqueur
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place the chicken in a baking pan, and rub with 2 tablespoons butter. Place remaining butter and 1/2 the lemon in the chicken cavity. Squeeze juice from remaining lemon half over chicken. Distribute squeezed lemon half and both halves of the garlic head in the pan around the chicken. Pour 1/4 cup amaretto over chicken.
Bake chicken 1 hour and 25 minutes in the preheated oven, or until juices run clear.
Remove chicken from pan, and set aside. Squeeze juice from the lemon half inside chicken into the pan juices. Mash the garlic. Discard lemon rids and garlic pulp. Pour remaining amaretto into the pan, and mix to make a gravy. Serve chicken with the gravy.
Yummy or not :Beef and Cheese-Filled Spaghetti Pie recipe.
Ingredients
6 ounces cooked and drained spaghetti
1 egg white
1/3 cup grated Parmesan cheese
1/2 pound lean ground beef
1 1/4 cups Classico� Tomato and Basil Sauce
3/4 cup ricotta cheese
1 teaspoon dried parsley
1 cup shredded mozzarella cheese
1 (9 inch) pie shell
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium size bowl, combine spaghetti, egg white and Parmesan cheese. Place mixture into a 9 inch pie shell.
In a skillet over medium heat, cook beef until browned. Add pasta sauce, stirring, and cook for 5 more minutes. Set aside.
In a medium size bowl combine egg yolk, ricotta, parsley and 1/2 cup of the mozzarella. Spread cheese mixture over spaghetti mixture in pie shell, spread meat sauce over cheese mixture and top with remaining 1/2 cup of mozzarella.
Cover pie with foil and bake at 375 degrees F (190 degrees C) for 35 minutes, removing foil during the last 10 minutes of cooking. Let stand before serving.
6 ounces cooked and drained spaghetti
1 egg white
1/3 cup grated Parmesan cheese
1/2 pound lean ground beef
1 1/4 cups Classico� Tomato and Basil Sauce
3/4 cup ricotta cheese
1 teaspoon dried parsley
1 cup shredded mozzarella cheese
1 (9 inch) pie shell
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium size bowl, combine spaghetti, egg white and Parmesan cheese. Place mixture into a 9 inch pie shell.
In a skillet over medium heat, cook beef until browned. Add pasta sauce, stirring, and cook for 5 more minutes. Set aside.
In a medium size bowl combine egg yolk, ricotta, parsley and 1/2 cup of the mozzarella. Spread cheese mixture over spaghetti mixture in pie shell, spread meat sauce over cheese mixture and top with remaining 1/2 cup of mozzarella.
Cover pie with foil and bake at 375 degrees F (190 degrees C) for 35 minutes, removing foil during the last 10 minutes of cooking. Let stand before serving.
Yummy or not :Broccoli Salad III recipe.
Ingredients
1 head fresh broccoli, chopped
2 cups seedless grapes
1 onion, finely diced
12 slices turkey bacon
1 cup sunflower seeds
1/4 cup white sugar
1/2 cup mayonnaise
1 tablespoon white wine vinegar
Directions
Place turkey bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Prepare dressing by whisking together the sugar, salad dressing or mayonnaise and vinegar. Pour over broccoli, grapes, onion, turkey bacon and sunflower seeds. Toss until well coated, refrigerate until chilled and serve.
1 head fresh broccoli, chopped
2 cups seedless grapes
1 onion, finely diced
12 slices turkey bacon
1 cup sunflower seeds
1/4 cup white sugar
1/2 cup mayonnaise
1 tablespoon white wine vinegar
Directions
Place turkey bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Prepare dressing by whisking together the sugar, salad dressing or mayonnaise and vinegar. Pour over broccoli, grapes, onion, turkey bacon and sunflower seeds. Toss until well coated, refrigerate until chilled and serve.
Yummy or not :Baked Paprika-Parmesan Chicken recipe.
Ingredients
1/4 cup all-purpose flour
1/2 cup grated Parmesan cheese
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 egg, beaten
2 tablespoons milk
4 skinless, boneless chicken breast halves
1/4 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat a shallow baking dish with nonstick cooking spray.
Combine flour, parmesan, paprika, salt, and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg, then dredge in the flour mixture. Place in the baking dish, and pour the melted butter evenly over the chicken.
Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.
1/4 cup all-purpose flour
1/2 cup grated Parmesan cheese
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 egg, beaten
2 tablespoons milk
4 skinless, boneless chicken breast halves
1/4 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat a shallow baking dish with nonstick cooking spray.
Combine flour, parmesan, paprika, salt, and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg, then dredge in the flour mixture. Place in the baking dish, and pour the melted butter evenly over the chicken.
Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.
Yummy or not :Beef Chimichangas recipe.
Ingredients
1 pound ground beef
1 small onion, chopped
1 clove garlic, minced
1/2 teaspoon taco seasoning mix, or more to taste
1 teaspoon dried oregano
1/4 cup sour cream
1 (4 ounce) can chopped green chilies
2 tablespoons distilled white vinegar
1 cup shredded Cheddar cheese
1/4 cup margarine
6 (7 inch) corn tortillas
Directions
Preheat oven to 450 degrees F (230 degrees C).
Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
Bake in the preheated oven until the tortilla is crisp, about 15 minutes.
1 pound ground beef
1 small onion, chopped
1 clove garlic, minced
1/2 teaspoon taco seasoning mix, or more to taste
1 teaspoon dried oregano
1/4 cup sour cream
1 (4 ounce) can chopped green chilies
2 tablespoons distilled white vinegar
1 cup shredded Cheddar cheese
1/4 cup margarine
6 (7 inch) corn tortillas
Directions
Preheat oven to 450 degrees F (230 degrees C).
Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
Bake in the preheated oven until the tortilla is crisp, about 15 minutes.
Yummy or not :Bierox Casserole recipe.
Ingredients
1/2 medium head cabbage, cored and shredded
1 pound ground beef
1 onion, chopped
1 clove chopped fresh garlic
1 (10 ounce) can refrigerated crescent roll dough
1 (1 pound) loaf processed cheese food, cubed
salt and pepper to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place the cabbage and ground beef into a large skillet over medium heat. Cook, stirring to crumble beef, until evenly browned and cabbage is tender. Drain off excess grease, and stir in the onion, garlic, and processes cheese. Scoop into a 9x13 inch baking dish. Unroll crescent roll dough, and place over the top of the dish. Pinch seams together to cover completely.
Bake for 15 minutes in the preheated oven, or until the top is puffed and browned.
1/2 medium head cabbage, cored and shredded
1 pound ground beef
1 onion, chopped
1 clove chopped fresh garlic
1 (10 ounce) can refrigerated crescent roll dough
1 (1 pound) loaf processed cheese food, cubed
salt and pepper to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place the cabbage and ground beef into a large skillet over medium heat. Cook, stirring to crumble beef, until evenly browned and cabbage is tender. Drain off excess grease, and stir in the onion, garlic, and processes cheese. Scoop into a 9x13 inch baking dish. Unroll crescent roll dough, and place over the top of the dish. Pinch seams together to cover completely.
Bake for 15 minutes in the preheated oven, or until the top is puffed and browned.
Yummy or not :Apple Crisp Cups recipe.
Ingredients
3 large McIntosh apples - peeled, cored, and chopped
1/4 cup water
2 tablespoons white sugar
1/2 teaspoon ground cinnamon, or to taste
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (optional)
1 1/2 cups butter
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 4 12-cup mini-muffin tins.
Mix apples, water, white sugar, and 1/2 teaspoon of cinnamon together in a saucepan, and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat.
Combine flour, oats, brown sugar, 1 teaspoon of cinnamon, and nutmeg in a large bowl; cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Place a heaping tablespoon of the crust mixture into a mini muffin cup, and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Make the crust go all the way to the top of the little muffin cup, and patch any holes with more crust mixture. There will be crust mixture left over. Place about 2 teaspoons of apple filling in the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling.
Bake in the preheated oven until golden brown, 15 to 20 minutes.
3 large McIntosh apples - peeled, cored, and chopped
1/4 cup water
2 tablespoons white sugar
1/2 teaspoon ground cinnamon, or to taste
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (optional)
1 1/2 cups butter
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 4 12-cup mini-muffin tins.
Mix apples, water, white sugar, and 1/2 teaspoon of cinnamon together in a saucepan, and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat.
Combine flour, oats, brown sugar, 1 teaspoon of cinnamon, and nutmeg in a large bowl; cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Place a heaping tablespoon of the crust mixture into a mini muffin cup, and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Make the crust go all the way to the top of the little muffin cup, and patch any holes with more crust mixture. There will be crust mixture left over. Place about 2 teaspoons of apple filling in the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling.
Bake in the preheated oven until golden brown, 15 to 20 minutes.
Yummy or not :Barbecue Chicken Casserole recipe.
Ingredients
1 cup all-purpose flour
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped green pepper
1 cup thinly sliced celery
1 cup ketchup
1/2 cup water
3 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) package frozen corn, thawed
Directions
Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown the chicken in oil; transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish.
Drain skillet, reserving 2 tablespoons drippings. In the drippings, saute onion, green pepper and celery until tender. In a bowl, combine the ketchup, water, brown sugar, Worcestershire sauce, salt and pepper; add to vegetables. Bring to a boil. Pour over the chicken.
Cover and bake at 350 degrees F for 30 minutes. Sprinkle with corn. Bake 18-20 minutes longer or until chicken juices run clear and corn is tender.
1 cup all-purpose flour
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped green pepper
1 cup thinly sliced celery
1 cup ketchup
1/2 cup water
3 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) package frozen corn, thawed
Directions
Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown the chicken in oil; transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish.
Drain skillet, reserving 2 tablespoons drippings. In the drippings, saute onion, green pepper and celery until tender. In a bowl, combine the ketchup, water, brown sugar, Worcestershire sauce, salt and pepper; add to vegetables. Bring to a boil. Pour over the chicken.
Cover and bake at 350 degrees F for 30 minutes. Sprinkle with corn. Bake 18-20 minutes longer or until chicken juices run clear and corn is tender.
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 :Broccoli-Onion Deluxe recipe.
Ingredients
1 (16 ounce) package frozen pearl onions
1 pound fresh broccoli, cut into spears
6 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 pinch pepper
1 (3 ounce) package cream cheese, softened
1/2 cup shredded Cheddar cheese
1 cup soft bread crumbs
Directions
In a covered saucepan, cook onions in a small amount of water for 5 minutes. Add broccoli; cook 5 more minutes. Drain. Place in a 2-qt. baking dish. In a small saucepan, melt 4 tablespoons butter; stir in flour, salt and pepper. Gradually add milk; cook and stir until thickened. Add cream cheese; stir until melted. Pour sauce over vegetables; sprinkle with cheddar cheese. Cover and bake at 350 degrees F for 30 minutes. Melt remaining butter; combine with crumbs. Sprinkle over casserole. Return to the oven, uncovered, for 15 minutes.
1 (16 ounce) package frozen pearl onions
1 pound fresh broccoli, cut into spears
6 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 pinch pepper
1 (3 ounce) package cream cheese, softened
1/2 cup shredded Cheddar cheese
1 cup soft bread crumbs
Directions
In a covered saucepan, cook onions in a small amount of water for 5 minutes. Add broccoli; cook 5 more minutes. Drain. Place in a 2-qt. baking dish. In a small saucepan, melt 4 tablespoons butter; stir in flour, salt and pepper. Gradually add milk; cook and stir until thickened. Add cream cheese; stir until melted. Pour sauce over vegetables; sprinkle with cheddar cheese. Cover and bake at 350 degrees F for 30 minutes. Melt remaining butter; combine with crumbs. Sprinkle over casserole. Return to the oven, uncovered, for 15 minutes.
Yummy or not :Broccoli Slaw recipe.
Ingredients
4 cups broccoli florets
1 medium carrot, shredded
2 cups shredded red cabbage
1/2 cup raisins
1 small sweet onion, chopped
1 (16 ounce) bottle coleslaw dressing
Directions
In a serving bowl, combine all ingredients. Cover and refrigerate for at least 2 hours. Stir before serving.
4 cups broccoli florets
1 medium carrot, shredded
2 cups shredded red cabbage
1/2 cup raisins
1 small sweet onion, chopped
1 (16 ounce) bottle coleslaw dressing
Directions
In a serving bowl, combine all ingredients. Cover and refrigerate for at least 2 hours. Stir before serving.
Yummy or not :Brown Sugar Cake recipe.
Ingredients
2 cups packed brown sugar
1 cup butter
3 tablespoons sour cream
1 teaspoon baking soda
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 cup raisins
2 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
Cream the brown sugar and the butter. Add the eggs, and mix well.
Mix the baking soda and the sour cream, and add this to the creamed mixture.
Sift the flour with the baking powder and spices. Add the flour mixture to the creamed mixture and stir in the raisins. Pour batter into three 9 inch round greased and floured cake pans.
Bake at 350 degrees F (175 degrees C) for 40 minutes or until cakes tests done.
2 cups packed brown sugar
1 cup butter
3 tablespoons sour cream
1 teaspoon baking soda
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 cup raisins
2 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
Cream the brown sugar and the butter. Add the eggs, and mix well.
Mix the baking soda and the sour cream, and add this to the creamed mixture.
Sift the flour with the baking powder and spices. Add the flour mixture to the creamed mixture and stir in the raisins. Pour batter into three 9 inch round greased and floured cake pans.
Bake at 350 degrees F (175 degrees C) for 40 minutes or until cakes tests done.
Yummy or not :Barbecued Beef Sandwiches recipe.
Ingredients
2 cups thin slices cooked roast beef
1 (18 ounce) bottle barbecue sauce
5 Kaiser rolls, split
Directions
In a saucepan, combine beef and barbecue sauce; heat through. Serve on rolls.
2 cups thin slices cooked roast beef
1 (18 ounce) bottle barbecue sauce
5 Kaiser rolls, split
Directions
In a saucepan, combine beef and barbecue sauce; heat through. Serve on rolls.
Yummy or not :Amaretto Shrimp Almandine recipe.
Ingredients
1 pound angel hair pasta
1 cup all-purpose flour
1 pound medium shrimp - peeled and deveined
1/2 cup butter
1 cup honey
1/2 cup sliced almonds
1/2 cup amaretto liqueur
Directions
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.
Place flour in a bowl and season with a pinch of salt. Pat shrimp dry with a paper towel. Melt the butter in a large skillet over medium-high heat until bubbling. Dredge the shrimp in the flour a few at a time, and place in the skillet. Work as quickly as possible, as the shrimp will cook very quickly. Cook shrimp only part way, about 1 or 2 minutes. Remove to a paper towel lined dish, and set aside.
Stir in the honey and almonds, return to a simmer, and cook 2 to 3 minutes. Very carefully pour in the Amaretto. Light a match, or even better, a long wooden skewer. Holding your hand away from the flame and to the side of the pan, ignite the Amaretto. This will quickly burn off the alcohol and speed the reduction process. Lightly boil for 2 minutes to reduce.
Return the shrimp and pasta to the skillet, and toss together until heated through.
1 pound angel hair pasta
1 cup all-purpose flour
1 pound medium shrimp - peeled and deveined
1/2 cup butter
1 cup honey
1/2 cup sliced almonds
1/2 cup amaretto liqueur
Directions
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.
Place flour in a bowl and season with a pinch of salt. Pat shrimp dry with a paper towel. Melt the butter in a large skillet over medium-high heat until bubbling. Dredge the shrimp in the flour a few at a time, and place in the skillet. Work as quickly as possible, as the shrimp will cook very quickly. Cook shrimp only part way, about 1 or 2 minutes. Remove to a paper towel lined dish, and set aside.
Stir in the honey and almonds, return to a simmer, and cook 2 to 3 minutes. Very carefully pour in the Amaretto. Light a match, or even better, a long wooden skewer. Holding your hand away from the flame and to the side of the pan, ignite the Amaretto. This will quickly burn off the alcohol and speed the reduction process. Lightly boil for 2 minutes to reduce.
Return the shrimp and pasta to the skillet, and toss together until heated through.
Yummy or not :Better Than Brad Pitt Cake recipe.
Ingredients
1 (18.25 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple, with juice
3/4 cup white sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 cups milk
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
3/4 cup flaked coconut, toasted
Directions
Prepare yellow cake as directed, using a 9 x 13 inch pan. Bake until done, and remove from oven. Poke holes in the top of the cake using a fork.
In a saucepan, combine pineapple with juices and sugar. Cook over medium heat until syrup thickens. Pour over top of warm cake, and cool.
In another bowl, beat milk with pudding. Spread over the pineapple mixture.
Beat whipping cream until soft peaks form, and then beat in confectioners' sugar and vanilla. Spread whipped cream over pudding. Sprinkle toasted coconut over the top of the cake. Refrigerate for several hours or overnight.
1 (18.25 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple, with juice
3/4 cup white sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 cups milk
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
3/4 cup flaked coconut, toasted
Directions
Prepare yellow cake as directed, using a 9 x 13 inch pan. Bake until done, and remove from oven. Poke holes in the top of the cake using a fork.
In a saucepan, combine pineapple with juices and sugar. Cook over medium heat until syrup thickens. Pour over top of warm cake, and cool.
In another bowl, beat milk with pudding. Spread over the pineapple mixture.
Beat whipping cream until soft peaks form, and then beat in confectioners' sugar and vanilla. Spread whipped cream over pudding. Sprinkle toasted coconut over the top of the cake. Refrigerate for several hours or overnight.
Yummy or not :Apricot Chicken Provencal recipe.
Ingredients
8 chicken drumsticks, with skin
1 teaspoon salt, or more to taste
3 tablespoons herbes de Provence
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon herbes de Provence
6 fresh apricots, pitted and chopped
1/2 cup apricot preserves
Directions
Preheat an oven to 400 degrees F (200 degrees C). Grease a baking dish.
Season the chicken drumsticks with the salt and liberally rub with 3 tablespoons herbes de Provence.
Heat the olive oil in a large skillet over medium heat. Cook the garlic in the hot oil until fragrant, 3 to 5 minutes. Add the seasoned chicken to the skillet and cook, turning to brown on all sides, 5 to 10 minutes. Sprinkle 1 tablespoon herbes de Provence, assuring all sides of chicken are covered with herbs. Transfer the chicken to the prepared baking dish, reserving the liquid in the skillet.
Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
While the chicken bakes, add the apricots and the apricot preserves to the skillet, scraping the bottom of the skillet with the back of a wooden spoon. Reduce heat to low and simmer until the chicken is cooked through. Add the chicken to the skillet and simmer with the sauce another 5 minutes. Spoon the sauce over the chicken to serve.
8 chicken drumsticks, with skin
1 teaspoon salt, or more to taste
3 tablespoons herbes de Provence
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon herbes de Provence
6 fresh apricots, pitted and chopped
1/2 cup apricot preserves
Directions
Preheat an oven to 400 degrees F (200 degrees C). Grease a baking dish.
Season the chicken drumsticks with the salt and liberally rub with 3 tablespoons herbes de Provence.
Heat the olive oil in a large skillet over medium heat. Cook the garlic in the hot oil until fragrant, 3 to 5 minutes. Add the seasoned chicken to the skillet and cook, turning to brown on all sides, 5 to 10 minutes. Sprinkle 1 tablespoon herbes de Provence, assuring all sides of chicken are covered with herbs. Transfer the chicken to the prepared baking dish, reserving the liquid in the skillet.
Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
While the chicken bakes, add the apricots and the apricot preserves to the skillet, scraping the bottom of the skillet with the back of a wooden spoon. Reduce heat to low and simmer until the chicken is cooked through. Add the chicken to the skillet and simmer with the sauce another 5 minutes. Spoon the sauce over the chicken to serve.
Yummy or not :Beer Cheese Philly Steak Casserole recipe.
Ingredients
1 tablespoon olive oil
2 green bell peppers, sliced
1 large onion, sliced thin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon olive oil
2 pounds rib-eye steak, sliced thin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
3/4 loaf Italian bread, cut into 1 inch cubes
5 tablespoons butter
1/4 cup flour
1 (12 fluid ounce) can or bottle beer
2 teaspoons hot pepper sauce
1 1/2 teaspoons ground black pepper
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon Worcestershire sauce
1/2 teaspoon soy sauce
1 1/2 cups milk
1 cup shredded Monterey Jack cheese
1 cup shredded American cheese
8 ounces provolone cheese, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat 1 tablespoon olive oil in a skillet over medium-low heat; add the bell pepper and onion to the skillet; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until soft, about 20 minutes; set aside.
Pour 1 tablespoon olive oil into the skillet and raise the heat to medium; add the sliced steak to the hot oil until; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until no longer pink, about 5 minutes. Remove from heat immediately.
Arrange the bread cubes in the bottom of a 9x13 dish. Layer the steak on the bread and then layer the pepper and onion mixture atop the steak; set aside.
Melt the butter in a saucepan. Whisk in the flour to make a paste. Pour in the beer, whisking continually until there are no lumps. Stir in the 1 1/2 teaspoons black pepper, 1 teaspoon garlic powder, parsley, onion powder, 1/2 teaspoon salt, paprika, Worcestershire sauce, soy sauce, 1 1/2 teaspoons black pepper, parsley, 1 teaspoon garlic powder, onion powder, 1/2 teaspoon salt, paprika, Worcestershire sauce, and soy sauce; stir. As the mixture thickens, pour in the milk. Add the Monterey Jack cheese and American cheese; stir until the cheese is melted. Pour the mixture over the assembled ingredients in the 9x13 pan. Top with provolone cheese slices.
Bake in preheated oven until the provolone cheese melts, about 20 minutes.
1 tablespoon olive oil
2 green bell peppers, sliced
1 large onion, sliced thin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon olive oil
2 pounds rib-eye steak, sliced thin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
3/4 loaf Italian bread, cut into 1 inch cubes
5 tablespoons butter
1/4 cup flour
1 (12 fluid ounce) can or bottle beer
2 teaspoons hot pepper sauce
1 1/2 teaspoons ground black pepper
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon Worcestershire sauce
1/2 teaspoon soy sauce
1 1/2 cups milk
1 cup shredded Monterey Jack cheese
1 cup shredded American cheese
8 ounces provolone cheese, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat 1 tablespoon olive oil in a skillet over medium-low heat; add the bell pepper and onion to the skillet; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until soft, about 20 minutes; set aside.
Pour 1 tablespoon olive oil into the skillet and raise the heat to medium; add the sliced steak to the hot oil until; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until no longer pink, about 5 minutes. Remove from heat immediately.
Arrange the bread cubes in the bottom of a 9x13 dish. Layer the steak on the bread and then layer the pepper and onion mixture atop the steak; set aside.
Melt the butter in a saucepan. Whisk in the flour to make a paste. Pour in the beer, whisking continually until there are no lumps. Stir in the 1 1/2 teaspoons black pepper, 1 teaspoon garlic powder, parsley, onion powder, 1/2 teaspoon salt, paprika, Worcestershire sauce, soy sauce, 1 1/2 teaspoons black pepper, parsley, 1 teaspoon garlic powder, onion powder, 1/2 teaspoon salt, paprika, Worcestershire sauce, and soy sauce; stir. As the mixture thickens, pour in the milk. Add the Monterey Jack cheese and American cheese; stir until the cheese is melted. Pour the mixture over the assembled ingredients in the 9x13 pan. Top with provolone cheese slices.
Bake in preheated oven until the provolone cheese melts, about 20 minutes.
Yummy or not :Betty's Pork Roast recipe.
Ingredients
3 pounds bone-in pork roast
2 cloves garlic
salt and pepper to taste
1/4 teaspoon Cajun seasoning
1 (28 ounce) bottle ketchup
16 ounces prepared mustard
Directions
Preheat oven to 350 degrees F (175 degrees C).
Stuff roast with garlic, salt, pepper and Cajun seasoning. In a large pot of boiling water, boil roast until meat is slightly pink. Remove from water.
Lay roast in a 9x13 inch baking dish lined with aluminum foil. Cover in ketchup and mustard. Then cover with more foil and bake in the preheated oven for 1 1/2 to 2 hours or until internal temperature has reached 160 degrees F (70 degrees C).
3 pounds bone-in pork roast
2 cloves garlic
salt and pepper to taste
1/4 teaspoon Cajun seasoning
1 (28 ounce) bottle ketchup
16 ounces prepared mustard
Directions
Preheat oven to 350 degrees F (175 degrees C).
Stuff roast with garlic, salt, pepper and Cajun seasoning. In a large pot of boiling water, boil roast until meat is slightly pink. Remove from water.
Lay roast in a 9x13 inch baking dish lined with aluminum foil. Cover in ketchup and mustard. Then cover with more foil and bake in the preheated oven for 1 1/2 to 2 hours or until internal temperature has reached 160 degrees F (70 degrees C).
Yummy or not :Blackberry Cheese Pie recipe.
Ingredients
Pastry for a single-crust 9-inch pie
2 (3 ounce) packages cream cheese, softened
1/3 cup confectioners' sugar
1/3 cup heavy whipping cream, whipped
3/4 cup sugar
1/4 cup cornstarch
1 cup pineapple-orange juice
2 cups fresh blackberries, divided
whipped topping
Directions
Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. bake at 450 degrees F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a small mixing bowl, beat cream cheese and confectioners' sugar. Fold in whipped cream. Transfer to pastry shell. Refrigerate for 30 minutes.
In a saucepan, combine sugar and cornstarch. Gradually whisk in juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
Mash 1/2 cup blackberries; stir into juice mixture. Cool for 10 minutes, stirring several times. Fold in remaining blackberries. Spoon over cream cheese mixture. Cover and refrigerate for at least 4 hours. Garnish with whipped topping if desired. Refrigerate leftovers.
Pastry for a single-crust 9-inch pie
2 (3 ounce) packages cream cheese, softened
1/3 cup confectioners' sugar
1/3 cup heavy whipping cream, whipped
3/4 cup sugar
1/4 cup cornstarch
1 cup pineapple-orange juice
2 cups fresh blackberries, divided
whipped topping
Directions
Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. bake at 450 degrees F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a small mixing bowl, beat cream cheese and confectioners' sugar. Fold in whipped cream. Transfer to pastry shell. Refrigerate for 30 minutes.
In a saucepan, combine sugar and cornstarch. Gradually whisk in juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
Mash 1/2 cup blackberries; stir into juice mixture. Cool for 10 minutes, stirring several times. Fold in remaining blackberries. Spoon over cream cheese mixture. Cover and refrigerate for at least 4 hours. Garnish with whipped topping if desired. Refrigerate leftovers.
Yummy or not :Apple and Spice Pork Roast recipe.
Ingredients
1 (4 pound) boneless pork roast
1 cup applesauce
1/3 cup packed brown sugar
2 teaspoons vinegar
1 teaspoon yellow mustard
1/8 teaspoon ground cloves
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
Directions
Heat oven to 350 degrees F. Stir together applesauce, brown sugar, vinegar, mustard and cloves in small bowl; refrigerate half of the applesauce mixture and set aside remaining applesauce mixture. Combine flour, salt, sugar, garlic powder and pepper in another small bowl.
Rub flour mixture evenly over entire surface of pork. Place pork on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 140 degrees F. Spoon reserved applesauce mixture over roast. Roast until internal temperature is 155 degrees F., 1 to 1 1/2 hours total cooking time (about 18-20 minutes per pound). Transfer roast to serving platter; cover with foil and let stand for 15 minutes before slicing. Heat chilled applesauce mixture in small saucepan until boiling; boil for 1 minute. Spoon heated applesauce mixture over pork slices.
1 (4 pound) boneless pork roast
1 cup applesauce
1/3 cup packed brown sugar
2 teaspoons vinegar
1 teaspoon yellow mustard
1/8 teaspoon ground cloves
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
Directions
Heat oven to 350 degrees F. Stir together applesauce, brown sugar, vinegar, mustard and cloves in small bowl; refrigerate half of the applesauce mixture and set aside remaining applesauce mixture. Combine flour, salt, sugar, garlic powder and pepper in another small bowl.
Rub flour mixture evenly over entire surface of pork. Place pork on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 140 degrees F. Spoon reserved applesauce mixture over roast. Roast until internal temperature is 155 degrees F., 1 to 1 1/2 hours total cooking time (about 18-20 minutes per pound). Transfer roast to serving platter; cover with foil and let stand for 15 minutes before slicing. Heat chilled applesauce mixture in small saucepan until boiling; boil for 1 minute. Spoon heated applesauce mixture over pork slices.
Yummy or not :Banana Nut Yeast Bread recipe.
Ingredients
2 (.25 ounce) packages active dry yeast
1 1/3 cups warm water (110 degrees to 115 degrees)
1 cup mashed ripe bananas
1/2 cup sugar
1/3 cup warm milk (110 to 115 degrees F)
1/3 cup butter or margarine, softened
1/2 teaspoon salt
5 cups all-purpose flour
1/2 cup chopped nuts
Directions
In a mixing bowl, dissolve yeast in warm water. Add the bananas, sugar, milk, butter, salt, eggs and 3 cups flour. Beat on medium speed for 2 minutes. Stir in nuts. Stir in enough remaining flour to form a stiff batter. Do not knead. Spoon into two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Bake at 375 degrees F for 25-30 minutes or until a toothpick comes out clean. Remove from pans to wire racks to cool.
2 (.25 ounce) packages active dry yeast
1 1/3 cups warm water (110 degrees to 115 degrees)
1 cup mashed ripe bananas
1/2 cup sugar
1/3 cup warm milk (110 to 115 degrees F)
1/3 cup butter or margarine, softened
1/2 teaspoon salt
5 cups all-purpose flour
1/2 cup chopped nuts
Directions
In a mixing bowl, dissolve yeast in warm water. Add the bananas, sugar, milk, butter, salt, eggs and 3 cups flour. Beat on medium speed for 2 minutes. Stir in nuts. Stir in enough remaining flour to form a stiff batter. Do not knead. Spoon into two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Bake at 375 degrees F for 25-30 minutes or until a toothpick comes out clean. Remove from pans to wire racks to cool.
Yummy or not :Bow Tie Cookies recipe.
Ingredients
1/2 teaspoon vanilla extract
3/4 cup vegetable oil
1 cup white sugar
2 1/3 cups all-purpose flour
1 teaspoon salt
Directions
Place the eggs, vanilla, vegetable oil, 1 teaspoon of the sugar, and the flour and salt in the bowl of an electric mixer fitted with the paddle and blend on low speed until incorporated. Then beat on high speed for 5 minutes.
Remove the paddle and scrape the batter down the sides of the bowl. Rest the dough in the bowl, covered, until soft and spongy outside, about 1 hour. Then remove it from the bowl, it will be sticky, and make a ball out of it.
Preheat oven to 350 degrees F (175 degrees C) and grease 2 baking sheets.
Sprinkle a work surface with the 1 cup sugar, about 1/8 inch deep. Place the dough in the center, flatten it slightly with a rolling pin and sprinkle the dough liberally with sugar.
Roll the dough to a thickness of 1/8 inch, a rectangle about 18 by 12 inches. Then, using a pastry cutter or a dull knife, cut out the dough into strips 3/4 inch wide and 2 inches long. Lift each strip, twist in the middle to make a bow tie and place on the cookie sheets, leaving 1/2 inch between each strip.
Bake the cookies for 25 to 30 minutes on the middle rack of the oven, until the cookies are hard to the touch on all corners and golden brown. (If using 1 oven, put the cookie sheets on the top and center racks, then switch them midway). To test for doneness, break a cookie in half. If it is doughy or too soft, it is not done yet. Return to the oven for a few minutes more.
1/2 teaspoon vanilla extract
3/4 cup vegetable oil
1 cup white sugar
2 1/3 cups all-purpose flour
1 teaspoon salt
Directions
Place the eggs, vanilla, vegetable oil, 1 teaspoon of the sugar, and the flour and salt in the bowl of an electric mixer fitted with the paddle and blend on low speed until incorporated. Then beat on high speed for 5 minutes.
Remove the paddle and scrape the batter down the sides of the bowl. Rest the dough in the bowl, covered, until soft and spongy outside, about 1 hour. Then remove it from the bowl, it will be sticky, and make a ball out of it.
Preheat oven to 350 degrees F (175 degrees C) and grease 2 baking sheets.
Sprinkle a work surface with the 1 cup sugar, about 1/8 inch deep. Place the dough in the center, flatten it slightly with a rolling pin and sprinkle the dough liberally with sugar.
Roll the dough to a thickness of 1/8 inch, a rectangle about 18 by 12 inches. Then, using a pastry cutter or a dull knife, cut out the dough into strips 3/4 inch wide and 2 inches long. Lift each strip, twist in the middle to make a bow tie and place on the cookie sheets, leaving 1/2 inch between each strip.
Bake the cookies for 25 to 30 minutes on the middle rack of the oven, until the cookies are hard to the touch on all corners and golden brown. (If using 1 oven, put the cookie sheets on the top and center racks, then switch them midway). To test for doneness, break a cookie in half. If it is doughy or too soft, it is not done yet. Return to the oven for a few minutes more.
Yummy or not :Apricot Kuchen recipe.
Ingredients
8 ounces dried apricot halves
3 cups cold water
2 cups sugar
4 cups all-purpose flour
1 cup butter
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup sugar
1 teaspoon salt
3 eggs, beaten
1 teaspoon ground cardamom
Ground cinnamon
Additional sugar
Directions
Place apricots and water in a bowl; soak overnight.
In a saucepan, combine apricots, soaking liquid, and sugar. Simmer until apricots are transparent. Cool; drain and set aside.
Place flour in a mixing bowl; cut in butter until mixture resembles coarse crumbs. Dissolve yeast in water; add to crumb mixture along with sugar, salt, eggs and cardamom. Beat until smooth (dough will be soft and sticky). Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
On a floured surface or pastry cloth, knead dough for 2 minutes. Divide into three portions; roll each in a 9-inch circle. Place each in a greased 9-inch round cake pan. Let rise until doubled, about 1 1/4 hours.
Preheat an oven to 350 degrees F (175 degrees C).
Place apricots on top of dough. Combine cinnamon and sugar; sprinkle over apricots. Bake in preheated oven for 25-30 minutes. Cool on wire racks.
8 ounces dried apricot halves
3 cups cold water
2 cups sugar
4 cups all-purpose flour
1 cup butter
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup sugar
1 teaspoon salt
3 eggs, beaten
1 teaspoon ground cardamom
Ground cinnamon
Additional sugar
Directions
Place apricots and water in a bowl; soak overnight.
In a saucepan, combine apricots, soaking liquid, and sugar. Simmer until apricots are transparent. Cool; drain and set aside.
Place flour in a mixing bowl; cut in butter until mixture resembles coarse crumbs. Dissolve yeast in water; add to crumb mixture along with sugar, salt, eggs and cardamom. Beat until smooth (dough will be soft and sticky). Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
On a floured surface or pastry cloth, knead dough for 2 minutes. Divide into three portions; roll each in a 9-inch circle. Place each in a greased 9-inch round cake pan. Let rise until doubled, about 1 1/4 hours.
Preheat an oven to 350 degrees F (175 degrees C).
Place apricots on top of dough. Combine cinnamon and sugar; sprinkle over apricots. Bake in preheated oven for 25-30 minutes. Cool on wire racks.
Yummy or not :Apple Ham Grilled Cheese recipe.
Ingredients
4 slices ham, chopped
1 small apple - peeled, cored and finely chopped
1 tablespoon mayonnaise
2 slices Cheddar cheese
4 slices bread
2 tablespoons butter
4 tablespoons milk
Directions
Mix ham and apple with mayonnaise in a small bowl. Spread onto two slices of bread. Top each one with a slice of cheese and a second slice of bread.
Melt butter over medium heat in a large skillet. Whisk together eggs and milk in a small bowl. Quickly dip both sides of the sandwich into the egg mixture. Fry sandwiches in pan for 1 to 2 minutes per side, or until golden brown. Watch carefully. You want the sandwiches to be golden in color and the egg to be cooked.
4 slices ham, chopped
1 small apple - peeled, cored and finely chopped
1 tablespoon mayonnaise
2 slices Cheddar cheese
4 slices bread
2 tablespoons butter
4 tablespoons milk
Directions
Mix ham and apple with mayonnaise in a small bowl. Spread onto two slices of bread. Top each one with a slice of cheese and a second slice of bread.
Melt butter over medium heat in a large skillet. Whisk together eggs and milk in a small bowl. Quickly dip both sides of the sandwich into the egg mixture. Fry sandwiches in pan for 1 to 2 minutes per side, or until golden brown. Watch carefully. You want the sandwiches to be golden in color and the egg to be cooked.
Yummy or not :Almond-Topped Chicken recipe.
Ingredients
4 boneless, skinless chicken breast halves
5 tablespoons butter or margarine, divided
1/3 cup slivered almonds
3 tablespoons lemon juice
Directions
In a skillet, cook the chicken in 2 tablespoons of butter until juices run clear, about 20 minutes. Transfer to serving plate and keep warm. Add almonds and remaining butter to skillet; cook and stir just until almonds are lightly browned. Stir in lemon juice; heat through. Spoon over chicken.
4 boneless, skinless chicken breast halves
5 tablespoons butter or margarine, divided
1/3 cup slivered almonds
3 tablespoons lemon juice
Directions
In a skillet, cook the chicken in 2 tablespoons of butter until juices run clear, about 20 minutes. Transfer to serving plate and keep warm. Add almonds and remaining butter to skillet; cook and stir just until almonds are lightly browned. Stir in lemon juice; heat through. Spoon over chicken.
Yummy or not :Blueberry Cream Muffins recipe.
Ingredients
4 cups all-purpose flour
1 cup sugar
6 teaspoons baking powder
1 teaspoon salt
2 cups milk
1/2 cup butter or margarine, melted
2 cups fresh blueberries or frozen blueberries*
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
Dash salt
Directions
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the blueberries. Spoon about 2 round tablespoonfuls into greased muffin cups.
In a small mixing bowl, beat cream cheese, egg, sugar and salt; place about 1 tablespoon in the center of each muffin cup (do not spread). Top with remaining batter. Bake at 375 degrees F for 18-20 minutes or until a toothpick inserted in muffin comes out clean. cool for 10 minutes before removing from pans to wire racks.
4 cups all-purpose flour
1 cup sugar
6 teaspoons baking powder
1 teaspoon salt
2 cups milk
1/2 cup butter or margarine, melted
2 cups fresh blueberries or frozen blueberries*
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
Dash salt
Directions
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the blueberries. Spoon about 2 round tablespoonfuls into greased muffin cups.
In a small mixing bowl, beat cream cheese, egg, sugar and salt; place about 1 tablespoon in the center of each muffin cup (do not spread). Top with remaining batter. Bake at 375 degrees F for 18-20 minutes or until a toothpick inserted in muffin comes out clean. cool for 10 minutes before removing from pans to wire racks.
Yummy or not :Avocado and Lobster Salad recipe.
Ingredients
2 tablespoons butter
1 1/2 cups cooked lobster meat, diced
1 teaspoon seafood seasoning
1 tomato, diced
1/2 avocado, diced
2 cups chopped iceberg lettuce
1/4 cup crumbled feta
Directions
Melt butter in a skillet over medium heat, add lobster, and gently reheat until hot. Season with seafood seasoning, then transfer to a serving dish. Toss with tomato, avocado, and lettuce. Sprinkle with crumbled feta cheese.
2 tablespoons butter
1 1/2 cups cooked lobster meat, diced
1 teaspoon seafood seasoning
1 tomato, diced
1/2 avocado, diced
2 cups chopped iceberg lettuce
1/4 cup crumbled feta
Directions
Melt butter in a skillet over medium heat, add lobster, and gently reheat until hot. Season with seafood seasoning, then transfer to a serving dish. Toss with tomato, avocado, and lettuce. Sprinkle with crumbled feta cheese.
Yummy or not :Blake's Best Steak recipe.
Ingredients
4 (6 ounce) rib-eye steaks
2 tablespoons olive oil
salt and freshly ground black pepper to taste
8 cloves garlic, minced
4 sprigs fresh rosemary
Directions
Preheat grill for high heat.
Rub each steak lightly with olive oil - this is to ensure that the steaks don't stick to the grill. Season with salt and pepper. Rub fresh garlic into both sides of each steak. Let stand for 15 minutes.
Place the steaks on the preheated grill, and immediately turn after 30 seconds (this first turn is to ensure that one side is seared). Place the fresh rosemary sprigs on top. Cook 7 minutes per side, to desired doneness, remembering to remove the rosemary sprigs before turning, and to replace on top of the meat after turning.
4 (6 ounce) rib-eye steaks
2 tablespoons olive oil
salt and freshly ground black pepper to taste
8 cloves garlic, minced
4 sprigs fresh rosemary
Directions
Preheat grill for high heat.
Rub each steak lightly with olive oil - this is to ensure that the steaks don't stick to the grill. Season with salt and pepper. Rub fresh garlic into both sides of each steak. Let stand for 15 minutes.
Place the steaks on the preheated grill, and immediately turn after 30 seconds (this first turn is to ensure that one side is seared). Place the fresh rosemary sprigs on top. Cook 7 minutes per side, to desired doneness, remembering to remove the rosemary sprigs before turning, and to replace on top of the meat after turning.
Yummy or not :Basa Fillets in Tomatillo Sauce recipe.
Ingredients
1 1/2 cups long grain white rice
2 1/2 cups water
3 teaspoons chicken bouillon granules
1 pound fresh tomatillos, husks removed
3 jalapeno peppers, cut into large pieces
1 clove garlic
1 tablespoon salt, or to taste
1 tablespoon corn oil
1/2 cup chopped onion
1 clove garlic, minced
1 1/2 pounds basa (Vietnamese catfish) fillets
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
Directions
Combine the rice, water and bouillon in a saucepan. Bring to a boil, then cover and reduce the heat to low. Simmer for 15 minutes or until rice is tender and water has been absorbed. Set aside.
Meanwhile, in a large pot, bring about 2 inches of water to a boil. Add jalapenos, and cook for 5 minutes, then add the tomatillos. Boil for 5 more minutes. Remove the tomatillos with a slotted spoon, and transfer to a blender. Add 1 clove of garlic, salt and 1 or 2 jalapenos. Puree until liquid, then taste, and blend in more jalapeno as desired. Set aside.
Heat the corn oil in a large skillet over medium heat. Add the onions and 1 clove of garlic; cook and stir until fragrant. Add the fish fillets, and cook for about 2 minutes per side. Pour in the tomatillo sauce, and mix in the cilantro and lime juice. Simmer for a few minutes, or place under a broiler until fish flakes easily with a fork.
Serve fish immediately on a bed of rice. Spoon sauce over the top. Enjoy with your favorite ice cold beverage. Buen Apetito!
1 1/2 cups long grain white rice
2 1/2 cups water
3 teaspoons chicken bouillon granules
1 pound fresh tomatillos, husks removed
3 jalapeno peppers, cut into large pieces
1 clove garlic
1 tablespoon salt, or to taste
1 tablespoon corn oil
1/2 cup chopped onion
1 clove garlic, minced
1 1/2 pounds basa (Vietnamese catfish) fillets
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
Directions
Combine the rice, water and bouillon in a saucepan. Bring to a boil, then cover and reduce the heat to low. Simmer for 15 minutes or until rice is tender and water has been absorbed. Set aside.
Meanwhile, in a large pot, bring about 2 inches of water to a boil. Add jalapenos, and cook for 5 minutes, then add the tomatillos. Boil for 5 more minutes. Remove the tomatillos with a slotted spoon, and transfer to a blender. Add 1 clove of garlic, salt and 1 or 2 jalapenos. Puree until liquid, then taste, and blend in more jalapeno as desired. Set aside.
Heat the corn oil in a large skillet over medium heat. Add the onions and 1 clove of garlic; cook and stir until fragrant. Add the fish fillets, and cook for about 2 minutes per side. Pour in the tomatillo sauce, and mix in the cilantro and lime juice. Simmer for a few minutes, or place under a broiler until fish flakes easily with a fork.
Serve fish immediately on a bed of rice. Spoon sauce over the top. Enjoy with your favorite ice cold beverage. Buen Apetito!
Yummy or not :Blue Cheese Walnut Toasts recipe.
Ingredients
1 French baguette, cut into 1/3 inch thick slices
1/4 cup butter, melted
4 ounces crumbled blue cheese
1/4 cup butter, softened
salt and pepper to taste
1/2 cup chopped walnuts
1/2 cup chopped fresh parsley
Directions
Preheat the oven to 400 degrees F (200 degrees C). Brush one side of each slice of bread with melted butter, and place butter side up on a baking sheet. Bake for 7 minutes, or until lightly toasted.
In a small bowl, stir together the blue cheese, softened butter, salt and pepper. Spread this mixture over the tops of the toasted bread slices, then sprinkle with chopped walnuts.
Bake for 6 minutes in the preheated oven, or until the topping is melted and bubbly. Arrange on a serving tray and garnish with chopped parlsley.
1 French baguette, cut into 1/3 inch thick slices
1/4 cup butter, melted
4 ounces crumbled blue cheese
1/4 cup butter, softened
salt and pepper to taste
1/2 cup chopped walnuts
1/2 cup chopped fresh parsley
Directions
Preheat the oven to 400 degrees F (200 degrees C). Brush one side of each slice of bread with melted butter, and place butter side up on a baking sheet. Bake for 7 minutes, or until lightly toasted.
In a small bowl, stir together the blue cheese, softened butter, salt and pepper. Spread this mixture over the tops of the toasted bread slices, then sprinkle with chopped walnuts.
Bake for 6 minutes in the preheated oven, or until the topping is melted and bubbly. Arrange on a serving tray and garnish with chopped parlsley.
Yummy or not :Awesome Korean Steak recipe.
Ingredients
2 pounds thinly sliced Scotch fillet (chuck eye steaks)
1/2 cup soy sauce
5 tablespoons white sugar
2 1/2 tablespoons sesame seeds
2 tablespoons sesame oil
3 shallots, thinly sliced
2 cloves garlic, crushed
5 tablespoons mirin (Japanese sweet wine)
Directions
In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.
Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice.
2 pounds thinly sliced Scotch fillet (chuck eye steaks)
1/2 cup soy sauce
5 tablespoons white sugar
2 1/2 tablespoons sesame seeds
2 tablespoons sesame oil
3 shallots, thinly sliced
2 cloves garlic, crushed
5 tablespoons mirin (Japanese sweet wine)
Directions
In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.
Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice.
Yummy or not :Blueberry Crumb Bars recipe.
Ingredients
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup shortening
1/4 teaspoon salt (optional)
1 pinch ground cinnamon (optional)
4 cups fresh blueberries
1/2 cup white sugar
3 teaspoons cornstarch
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup shortening
1/4 teaspoon salt (optional)
1 pinch ground cinnamon (optional)
4 cups fresh blueberries
1/2 cup white sugar
3 teaspoons cornstarch
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
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 :Authentic Pepper Pot Soup recipe.
Ingredients
1 pound honeycomb tripe
5 slices bacon, diced
1/2 cup chopped onion
1/2 cup chopped celery
3 leeks, chopped
1 bunch fresh parsley, chopped
2 green bell peppers, diced
2 quarts beef stock
1/4 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon ground cloves (optional)
1/4 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1 large potato, peeled and diced
2 large carrots, diced
4 tablespoons margarine
4 tablespoons all-purpose flour
Directions
Place the tripe or other meat that you have selected to use in a saucepan, and cover with water. Bring to a boil, and turn off the heat. Allow the meat to cool a bit in the water, and then drain and rinse. Cut into 1/4 inch pieces.
In a large heavy kettle, saute the bacon until clear. Add the onion, celery, leeks, parsley, and green peppers; saute until tender.
Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper. Bring the kettle to a boil, and turn down to a simmer. Cook, covered, until meat is very tender, about 2 hours.
Add the diced potato and carrots, and cook for an additional 20 minutes.
Prepare the roux by stirring the flour into the melted butter or margarine, and cooking for a moment on the stove. When the soup is done to your liking, stir in the roux. Simmer, stirring all the while, until the soup thickens a bit. Correct the seasonings.
1 pound honeycomb tripe
5 slices bacon, diced
1/2 cup chopped onion
1/2 cup chopped celery
3 leeks, chopped
1 bunch fresh parsley, chopped
2 green bell peppers, diced
2 quarts beef stock
1/4 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon ground cloves (optional)
1/4 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1 large potato, peeled and diced
2 large carrots, diced
4 tablespoons margarine
4 tablespoons all-purpose flour
Directions
Place the tripe or other meat that you have selected to use in a saucepan, and cover with water. Bring to a boil, and turn off the heat. Allow the meat to cool a bit in the water, and then drain and rinse. Cut into 1/4 inch pieces.
In a large heavy kettle, saute the bacon until clear. Add the onion, celery, leeks, parsley, and green peppers; saute until tender.
Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper. Bring the kettle to a boil, and turn down to a simmer. Cook, covered, until meat is very tender, about 2 hours.
Add the diced potato and carrots, and cook for an additional 20 minutes.
Prepare the roux by stirring the flour into the melted butter or margarine, and cooking for a moment on the stove. When the soup is done to your liking, stir in the roux. Simmer, stirring all the while, until the soup thickens a bit. Correct the seasonings.
Yummy or not :Better Butter Cookies recipe.
Ingredients
2 1/4 cups all-purpose flour
1 tablespoon baking soda
1 cup butter
3/4 cup white sugar
3/4 cup packed brown sugar
1/4 cup peanut butter
3 tablespoons vanilla extract
1/2 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, and baking soda, set aside. In a medium bowl, cream the white sugar and brown sugar with the butter. Stir in the eggs, one at a time, then the vanilla and peanut butter. Add the dry ingredients to the creamed mixture and stir until combined. Finally, stir in the nuts.
Drop by heaping teaspoonfuls onto cookie sheets. Bake for 12 to 15 minutes in the preheated oven. Cool on wire racks.
2 1/4 cups all-purpose flour
1 tablespoon baking soda
1 cup butter
3/4 cup white sugar
3/4 cup packed brown sugar
1/4 cup peanut butter
3 tablespoons vanilla extract
1/2 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, and baking soda, set aside. In a medium bowl, cream the white sugar and brown sugar with the butter. Stir in the eggs, one at a time, then the vanilla and peanut butter. Add the dry ingredients to the creamed mixture and stir until combined. Finally, stir in the nuts.
Drop by heaping teaspoonfuls onto cookie sheets. Bake for 12 to 15 minutes in the preheated oven. Cool on wire racks.
Yummy or not :Barbecued Beef Ribs for Two recipe.
Ingredients
2 pounds beef back ribs
1/2 cup ketchup
2 tablespoons finely chopped onion
2 garlic cloves, minced
2 tablespoons vinegar
1 tablespoon brown sugar
1/2 teaspoon chili powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
1 dash hot pepper sauce
Directions
Cut ribs into serving-size pieces; place in a large kettle and cover with water. Simmer, uncovered, for 50-60 minutes or until tender. Meanwhile, combine remaining ingredients in a small saucepan. Simmer, uncovered, for 10 minutes. Drain ribs; place in a greased shallow 2-qt. baking dish. Cover with sauce. Bake, uncovered, at 350 degrees F for 50-60 minutes.
2 pounds beef back ribs
1/2 cup ketchup
2 tablespoons finely chopped onion
2 garlic cloves, minced
2 tablespoons vinegar
1 tablespoon brown sugar
1/2 teaspoon chili powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
1 dash hot pepper sauce
Directions
Cut ribs into serving-size pieces; place in a large kettle and cover with water. Simmer, uncovered, for 50-60 minutes or until tender. Meanwhile, combine remaining ingredients in a small saucepan. Simmer, uncovered, for 10 minutes. Drain ribs; place in a greased shallow 2-qt. baking dish. Cover with sauce. Bake, uncovered, at 350 degrees F for 50-60 minutes.
Yummy or not :Bar Cookies from Cake Mix recipe.
Ingredients
1/2 cup butter
1/2 cup packed brown sugar
2 tablespoons water
1 (18.25 ounce) package white cake mix
1 cup chopped walnuts
2 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Mix in water and egg, then stir in cake mix. Finally, mix in nuts and chocolate chips. Spread mixture into pan.
Bake for 30 to 35 minutes in the preheated oven. Cool completely before cutting into bars.
1/2 cup butter
1/2 cup packed brown sugar
2 tablespoons water
1 (18.25 ounce) package white cake mix
1 cup chopped walnuts
2 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Mix in water and egg, then stir in cake mix. Finally, mix in nuts and chocolate chips. Spread mixture into pan.
Bake for 30 to 35 minutes in the preheated oven. Cool completely before cutting into bars.
Yummy or not :Black-Eyed Pea Salsa recipe.
Ingredients
1 (15.5 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can white corn, drained
1 1/3 cups medium salsa
3/4 cup chopped green pepper
1/2 cup chopped green onions
1 (2.25 ounce) can chopped ripe olives, drained
1 jalapeno pepper, seeded and chopped*
1 envelope Italian salad dressing mix
1 teaspoon ground cumin
1 teaspoon garlic powder
Tortilla chips
Directions
In a bowl, combine the first 12 ingredients. Serve with tortilla chips.
1 (15.5 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can white corn, drained
1 1/3 cups medium salsa
3/4 cup chopped green pepper
1/2 cup chopped green onions
1 (2.25 ounce) can chopped ripe olives, drained
1 jalapeno pepper, seeded and chopped*
1 envelope Italian salad dressing mix
1 teaspoon ground cumin
1 teaspoon garlic powder
Tortilla chips
Directions
In a bowl, combine the first 12 ingredients. Serve with tortilla chips.
Inscription à :
Articles (Atom)