Ingredients
3 cloves garlic, minced
2 ounces fresh basil leaves
1/2 cup olive oil
1/2 cup balsamic vinegar
6 skinless, boneless chicken breast halves
1 tablespoon salt
1 1/2 teaspoons ground black pepper
1 pound penne pasta
2 pints grape tomatoes, halved
1/4 cup olive oil
1/4 cup balsamic vinegar
salt and pepper to taste
Directions
Mince garlic cloves in food processor or blender. Add 1/3 of the basil leaves to the processor, and chop until fine. Pour in 1/2 cup of olive oil, and continue to process until mixture turns light yellow with flecks of basil. Add the balsamic vinegar; process just until combined.
Place the chicken breasts in a large zip-top storage bag along with 1 tablespoon salt, 1 1/2 teaspoons pepper, and the contents of the food processor. Squeeze air out of bag and seal. Allow chicken to marinate for 2 hours, or up to overnight, turning occasionally.
Preheat the oven to 300 degrees F (150 degrees C).
Brown chicken in a large skillet over large heat, about 4 to 5 minutes per side. Transfer chicken to a large baking dish, and place in the oven until cooked through, about 15 to 20 minutes. Remove chicken from oven, slice into 1/4 inch strips, and return to baking dish to absorb cooking juices. Keep warm.
While chicken is baking, bring a large pot of water to a boil over high heat. Boil the pasta until cooked through, but still firm to the bite, about 11 minutes. Drain well. Stir the chicken and the juices from the baking dish into the hot pasta.
Thinly slice the remaining basil leaves, and place in a large serving bowl along with the tomatoes. Stir in 1/4 cup olive oil, 1/4 cup balsamic vinegar, and salt and pepper to taste. Top basil and tomatoes with the hot pasta, sauce, and chicken; toss to combine.
8/12/2011
Yummy or not :Broccoli Bean Pasta recipe.
Ingredients
10 cups water
6 ounces uncooked small pasta shells
3 cups broccoli florets
3 garlic cloves, minced
2 tablespoons olive or canola oil
1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
2/3 cup white wine or vegetable broth
1/8 teaspoon crushed red pepper flakes
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 cup fat-free evaporated milk
1/2 cup shredded Parmesan cheese, divided
Directions
In a large saucepan, bring water to a boil. Add pasta; cook for 7 minutes. Add broccoli; cook 4-5 minutes longer or until pasta and broccoli are tender. Meanwhile, in a large nonstick skillet, saute garlic in oil for 1 minute. Add the beans, wine or broth and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until slightly reduced.
Drain pasta and broccoli; keep warm. Combine cornstarch, salt and milk until smooth; stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/4 cup Parmesan cheese. Add pasta mixture; toss to coat. Sprinkle with remaining cheese.
10 cups water
6 ounces uncooked small pasta shells
3 cups broccoli florets
3 garlic cloves, minced
2 tablespoons olive or canola oil
1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
2/3 cup white wine or vegetable broth
1/8 teaspoon crushed red pepper flakes
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 cup fat-free evaporated milk
1/2 cup shredded Parmesan cheese, divided
Directions
In a large saucepan, bring water to a boil. Add pasta; cook for 7 minutes. Add broccoli; cook 4-5 minutes longer or until pasta and broccoli are tender. Meanwhile, in a large nonstick skillet, saute garlic in oil for 1 minute. Add the beans, wine or broth and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until slightly reduced.
Drain pasta and broccoli; keep warm. Combine cornstarch, salt and milk until smooth; stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/4 cup Parmesan cheese. Add pasta mixture; toss to coat. Sprinkle with remaining cheese.
Yummy or not :Alligator in Garlic-Wine Sauce recipe.
Ingredients
2 pounds alligator meat, cut into cubes
3 tablespoons fresh lime juice
salt and pepper to taste
all-purpose flour for dusting
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 cup white wine
Directions
Toss alligator cubes with lime juice, cover, and refrigerate for 1 hour to marinate.
Squeeze any excess liquid from alligator and place into a large bowl. Season with salt and pepper, then toss with enough flour to coat. Remove alligator, shake off excess flour, and set aside.
Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until fragrant, about 30 seconds. Add alligator, and cook until firm and opaque, 5 to 6 minutes. Place alligator into serving dish, then pour wine into skillet and simmer until thickened, about 2 minutes. Pour sauce over alligator to serve.
2 pounds alligator meat, cut into cubes
3 tablespoons fresh lime juice
salt and pepper to taste
all-purpose flour for dusting
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 cup white wine
Directions
Toss alligator cubes with lime juice, cover, and refrigerate for 1 hour to marinate.
Squeeze any excess liquid from alligator and place into a large bowl. Season with salt and pepper, then toss with enough flour to coat. Remove alligator, shake off excess flour, and set aside.
Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until fragrant, about 30 seconds. Add alligator, and cook until firm and opaque, 5 to 6 minutes. Place alligator into serving dish, then pour wine into skillet and simmer until thickened, about 2 minutes. Pour sauce over alligator to serve.
Yummy or not :Appetizer Sausage Balls in Blankets recipe.
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons curry powder
1 teaspoon paprika
1/4 teaspoon salt
8 ounces shredded Cheddar cheese
1 pound pork sausage
1/2 cup butter
Directions
Mix in a large bowl the flour, curry, paprika, salt and cheese. With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles coarse crumbs. With hands shape into a ball. Cover and refrigerate.
Meanwhile, shape heaping teaspoon of sausage meat into small balls. In a large skillet, over medium heat, fry until well browned. Drain thoroughly on paper towels.
Divide dough into as many pieces as sausage balls. Then shape dough evenly around balls. Wrap and freeze.
At Serving Time: Preheat oven to 400 degrees F. Place frozen sausage balls on a cookie sheet and bake 12-15 minutes until golden. Serve with toothpicks as appetizers.
1 1/2 cups all-purpose flour
2 teaspoons curry powder
1 teaspoon paprika
1/4 teaspoon salt
8 ounces shredded Cheddar cheese
1 pound pork sausage
1/2 cup butter
Directions
Mix in a large bowl the flour, curry, paprika, salt and cheese. With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles coarse crumbs. With hands shape into a ball. Cover and refrigerate.
Meanwhile, shape heaping teaspoon of sausage meat into small balls. In a large skillet, over medium heat, fry until well browned. Drain thoroughly on paper towels.
Divide dough into as many pieces as sausage balls. Then shape dough evenly around balls. Wrap and freeze.
At Serving Time: Preheat oven to 400 degrees F. Place frozen sausage balls on a cookie sheet and bake 12-15 minutes until golden. Serve with toothpicks as appetizers.
Yummy or not :Blood Orange Bellini recipe.
Ingredients
1 ounce Stirrings Blood Orange Mixer
4 ounces Chandon Sparkling Wine
Directions
Serve in a chilled champagne flute.
Pour in Stirrings Blood Orange Mixer.
Add in sparkling wine.
1 ounce Stirrings Blood Orange Mixer
4 ounces Chandon Sparkling Wine
Directions
Serve in a chilled champagne flute.
Pour in Stirrings Blood Orange Mixer.
Add in sparkling wine.
Yummy or not :Bailey's Banana Colada recipe.
Ingredients
2 bananas, broken into chunks
6 fluid ounces banana liqueur
6 fluid ounces Irish cream liqueur
6 fluid ounces coconut cream
6 cups crushed ice
Directions
In a blender combine the bananas and banana liqueur; blend until smooth. Blend in the Irish cream and coconut cream (Note: Make sure the coconut cream is at room temperature, or you will not be able to pour it). Finally, add the ice and blend until smooth.
2 bananas, broken into chunks
6 fluid ounces banana liqueur
6 fluid ounces Irish cream liqueur
6 fluid ounces coconut cream
6 cups crushed ice
Directions
In a blender combine the bananas and banana liqueur; blend until smooth. Blend in the Irish cream and coconut cream (Note: Make sure the coconut cream is at room temperature, or you will not be able to pour it). Finally, add the ice and blend until smooth.
Yummy or not :Better Baked Beans recipe.
Ingredients
3 (15 ounce) cans navy beans
2 tablespoons olive oil
2 cups minced onion
2 tablespoons minced fresh ginger
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon allspice
1 teaspoon salt
2 medium carrots, diced
2 tablespoons minced garlic
1 medium red or yellow bell pepper, diced
1/4 cup grainy prepared mustard
1/4 cup dark molasses
2 tablespoons cider vinegar
1 (15 ounce) can low-sodium diced tomatoes
Minced flat-leaf parsley
Minced walnuts, lightly toasted
Directions
Preheat the oven to 350 degrees F.
Empty the cans of beans into a colander in the sink. Rinse thoroughly and set aside to drain.
Place a large (10 to 12 inch) skillet over medium heat and wait about a minute. Add the olive oil and swirl to coat the pan. Add the onion, spices, and half the salt, and cook, stirring often, over medium heat for 5 minutes or until the onion begins to soften.
Add the carrots, garlic, and bell pepper, plus the remaining salt. Stir to blend, then cover, turn the heat down to medium-low, and cook for 8 to 10 minutes, or until the carrots are tender.
Stir in the mustard, molasses, and vinegar. Cook for 1 minute, then pour in the canned tomatoes with all their liquid. Bring to a boil, lower the heat to a simmer, and cook for 5 minutes. Remove from heat, and gently stir in the beans (careful not to break them).
Transfer to a 9 X 13-inch baking pan, and cover it tightly with foil. Bake undisturbed for 45 minutes.
Serve hot, topped with parsley and walnuts.
3 (15 ounce) cans navy beans
2 tablespoons olive oil
2 cups minced onion
2 tablespoons minced fresh ginger
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon allspice
1 teaspoon salt
2 medium carrots, diced
2 tablespoons minced garlic
1 medium red or yellow bell pepper, diced
1/4 cup grainy prepared mustard
1/4 cup dark molasses
2 tablespoons cider vinegar
1 (15 ounce) can low-sodium diced tomatoes
Minced flat-leaf parsley
Minced walnuts, lightly toasted
Directions
Preheat the oven to 350 degrees F.
Empty the cans of beans into a colander in the sink. Rinse thoroughly and set aside to drain.
Place a large (10 to 12 inch) skillet over medium heat and wait about a minute. Add the olive oil and swirl to coat the pan. Add the onion, spices, and half the salt, and cook, stirring often, over medium heat for 5 minutes or until the onion begins to soften.
Add the carrots, garlic, and bell pepper, plus the remaining salt. Stir to blend, then cover, turn the heat down to medium-low, and cook for 8 to 10 minutes, or until the carrots are tender.
Stir in the mustard, molasses, and vinegar. Cook for 1 minute, then pour in the canned tomatoes with all their liquid. Bring to a boil, lower the heat to a simmer, and cook for 5 minutes. Remove from heat, and gently stir in the beans (careful not to break them).
Transfer to a 9 X 13-inch baking pan, and cover it tightly with foil. Bake undisturbed for 45 minutes.
Serve hot, topped with parsley and walnuts.
Yummy or not :Anisette Toast recipe.
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup softened butter
1 cup white sugar
4 teaspoons anise extract
Directions
Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside. Grease 2 baking sheets.
Beat the butter and sugar with an electric mixer in a large bowl until fluffy. Beat in one egg until completely incorporated, then another. Beat in the last egg along with the anise extract. Mix in the flour until just incorporated. Divide the dough onto the prepared baking sheets. Form each portion into a 12-inch long log, 1/2-inch thick.
Bake in the preheated oven until golden and firm to the touch, 20 to 25 minutes. Remove from the oven, and allow to cool 5 minutes. Cut into 3/4-inch thick slices using a serrated knife, and place cut-side-down onto the baking sheets. Return to the oven, and bake 5 to 10 minutes until the bottoms turn golden brown. Turn the cookies over, and continue baking until golden brown on the other side, 5 to 10 minutes more. Cool completely on a wire rack before serving.
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup softened butter
1 cup white sugar
4 teaspoons anise extract
Directions
Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside. Grease 2 baking sheets.
Beat the butter and sugar with an electric mixer in a large bowl until fluffy. Beat in one egg until completely incorporated, then another. Beat in the last egg along with the anise extract. Mix in the flour until just incorporated. Divide the dough onto the prepared baking sheets. Form each portion into a 12-inch long log, 1/2-inch thick.
Bake in the preheated oven until golden and firm to the touch, 20 to 25 minutes. Remove from the oven, and allow to cool 5 minutes. Cut into 3/4-inch thick slices using a serrated knife, and place cut-side-down onto the baking sheets. Return to the oven, and bake 5 to 10 minutes until the bottoms turn golden brown. Turn the cookies over, and continue baking until golden brown on the other side, 5 to 10 minutes more. Cool completely on a wire rack before serving.
Yummy or not :Basic Italian Biscotti recipe.
Ingredients
5 cups all-purpose flour
1 1/2 cups sifted confectioners' sugar
2 tablespoons baking powder
1 cup shortening
1 tablespoon vanilla extract
Directions
Sift flour and measure. Resift with sugar and baking powder onto a flat surface. Cut shortening into dry ingredients until mixture resembles coarse cornmeal.
Make a well in flour and break eggs into it. Add vanilla, and knead dough well for about 5 minutes until it is smooth, adding a little more flour if dough seems to soft and sticky.
Pinch off bits of dough about the size of an apricot, and form into desired shapes. Cookies may be baked as rings, strips, or in letters, such as S.
Place 1 inch apart on greased cookie sheet and bake in hot 450 degree F (230 degrees C) oven for 10 minutes, until golden brown. Watch carefully, because they burn easily.
5 cups all-purpose flour
1 1/2 cups sifted confectioners' sugar
2 tablespoons baking powder
1 cup shortening
1 tablespoon vanilla extract
Directions
Sift flour and measure. Resift with sugar and baking powder onto a flat surface. Cut shortening into dry ingredients until mixture resembles coarse cornmeal.
Make a well in flour and break eggs into it. Add vanilla, and knead dough well for about 5 minutes until it is smooth, adding a little more flour if dough seems to soft and sticky.
Pinch off bits of dough about the size of an apricot, and form into desired shapes. Cookies may be baked as rings, strips, or in letters, such as S.
Place 1 inch apart on greased cookie sheet and bake in hot 450 degree F (230 degrees C) oven for 10 minutes, until golden brown. Watch carefully, because they burn easily.
Yummy or not :Bok Choy, Carrots and Green Beans recipe.
Ingredients
1 teaspoon peanut oil
3 tablespoons minced shallots
2 carrots, sliced diagonally
1 cup fresh green beans, cut into 1 inch pieces
1 cup chopped bok choy
1/3 cup low sodium, low fat vegetable broth
1 tablespoon light soy sauce
Directions
Heat the oil in a wok or skillet over high heat. Add the shallots and saute for 3 minutes. Add the carrots and stir fry for 3 minutes. Add the green beans and stir fry for 2 minutes. Add the bok choy and stir fry for 2 minutes. Add the broth and simmer for 2 minutes. Add the soy sauce and serve.
1 teaspoon peanut oil
3 tablespoons minced shallots
2 carrots, sliced diagonally
1 cup fresh green beans, cut into 1 inch pieces
1 cup chopped bok choy
1/3 cup low sodium, low fat vegetable broth
1 tablespoon light soy sauce
Directions
Heat the oil in a wok or skillet over high heat. Add the shallots and saute for 3 minutes. Add the carrots and stir fry for 3 minutes. Add the green beans and stir fry for 2 minutes. Add the bok choy and stir fry for 2 minutes. Add the broth and simmer for 2 minutes. Add the soy sauce and serve.
Yummy or not :Bread Pudding I recipe.
Ingredients
5 cups day-old bread cubes
4 cups scalded milk
1/2 cup butter, melted and cooled
1 cup white sugar
1/2 teaspoon salt
4 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup raisins (optional)
1/2 cup white sugar
1/2 tablespoon cornstarch
1 cup hot water
2 tablespoons butter
3 tablespoons lemon juice
1 tablespoon lemon zest
Directions
Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11 inch casserole with nonstick spray.
In a large bowl, combine bread cubes, 1 cup sugar, salt, cinnamon, and nutmeg. Mix in raisins, if desired.
In another bowl, blend milk, melted butter, and eggs. Add wet ingredients to dry, and mix together without turning bread mixture into mush. Pour mixture into prepared casserole dish.
Place casserole dish into a larger baking pan. Pour hot water into baking pan about 1/3 up the side of the casserole dish, creating a water bath. Bake for 45 minutes.
In a small saucepan, combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2 tablespoons butter, lemon juice, and lemon zest. Cook on medium heat until bubbling and thickened. Stir constantly to avoid scorching. Serve with bread pudding.
5 cups day-old bread cubes
4 cups scalded milk
1/2 cup butter, melted and cooled
1 cup white sugar
1/2 teaspoon salt
4 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup raisins (optional)
1/2 cup white sugar
1/2 tablespoon cornstarch
1 cup hot water
2 tablespoons butter
3 tablespoons lemon juice
1 tablespoon lemon zest
Directions
Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11 inch casserole with nonstick spray.
In a large bowl, combine bread cubes, 1 cup sugar, salt, cinnamon, and nutmeg. Mix in raisins, if desired.
In another bowl, blend milk, melted butter, and eggs. Add wet ingredients to dry, and mix together without turning bread mixture into mush. Pour mixture into prepared casserole dish.
Place casserole dish into a larger baking pan. Pour hot water into baking pan about 1/3 up the side of the casserole dish, creating a water bath. Bake for 45 minutes.
In a small saucepan, combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2 tablespoons butter, lemon juice, and lemon zest. Cook on medium heat until bubbling and thickened. Stir constantly to avoid scorching. Serve with bread pudding.
Yummy or not :Bean Soup With Kale recipe.
Ingredients
1 tablespoon olive oil or canola oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups low-fat, low-sodium chicken or vegetable broth
2 (15 ounce) cans white beans, such as cannellini or navy, undrained
4 plum tomatoes, chopped
2 teaspoons dried Italian herb seasoning
Salt and pepper to taste
1 cup chopped parsley
Directions
In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.
1 tablespoon olive oil or canola oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups low-fat, low-sodium chicken or vegetable broth
2 (15 ounce) cans white beans, such as cannellini or navy, undrained
4 plum tomatoes, chopped
2 teaspoons dried Italian herb seasoning
Salt and pepper to taste
1 cup chopped parsley
Directions
In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.
Yummy or not :Bird's Nests III recipe.
Ingredients
4 cups chow mein noodles
3 cups miniature marshmallows
3 tablespoons butter
30 small jellybeans
Directions
Line a cookie sheet with foil and grease with spray-on cooking oil.
Pour noodles into a large bowl. Melt the butter and marshmallows over medium heat, stirring until smooth. Pour marshmallow mixture over noodles, stirring until well coated.
Rub some butter on hands and form noodle mixture into six round balls. Place balls on prepared cookie sheet. With the back of a teaspoon, press the center of each ball to make a hollow indentation.
Let nests set until they are firm. Fill each with small jelly beans. (Other small candies of your choice may be substituted, such as M & M's, small gumdrops, chocolate covered raisins, chocolate covered peanuts, etc.)
4 cups chow mein noodles
3 cups miniature marshmallows
3 tablespoons butter
30 small jellybeans
Directions
Line a cookie sheet with foil and grease with spray-on cooking oil.
Pour noodles into a large bowl. Melt the butter and marshmallows over medium heat, stirring until smooth. Pour marshmallow mixture over noodles, stirring until well coated.
Rub some butter on hands and form noodle mixture into six round balls. Place balls on prepared cookie sheet. With the back of a teaspoon, press the center of each ball to make a hollow indentation.
Let nests set until they are firm. Fill each with small jelly beans. (Other small candies of your choice may be substituted, such as M & M's, small gumdrops, chocolate covered raisins, chocolate covered peanuts, etc.)
Yummy or not :Broccoli Casserole recipe.
Ingredients
2 (10 ounce) packages frozen chopped broccoli
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups instant rice
3/4 cup chopped onion
1/4 cup butter
1 (16 ounce) jar process cheese sauce
salt to taste
ground black pepper to taste
Directions
Cook rice as directed on box.
Saute onions in margarine until done.
Cook broccoli as directed on package and drain.
Mix together broccoli, soup, rice, onion, butter or margarine, and cheese. Season with salt and pepper to taste. Place in a 9 by 13 inch oven proof dish.
Bake for 30 to 40 minutes at 350 degrees F (175 degrees C).
2 (10 ounce) packages frozen chopped broccoli
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups instant rice
3/4 cup chopped onion
1/4 cup butter
1 (16 ounce) jar process cheese sauce
salt to taste
ground black pepper to taste
Directions
Cook rice as directed on box.
Saute onions in margarine until done.
Cook broccoli as directed on package and drain.
Mix together broccoli, soup, rice, onion, butter or margarine, and cheese. Season with salt and pepper to taste. Place in a 9 by 13 inch oven proof dish.
Bake for 30 to 40 minutes at 350 degrees F (175 degrees C).
Yummy or not :Brat 'N' Tot Bake recipe.
Ingredients
16 ounces uncooked bratwurst, casings removed
1 medium onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (32 ounce) package tater tots
2 cups sour cream
2 cups shredded Cheddar cheese
Directions
Crumble bratwurst into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. Stir in the soup. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Top with Tater Tots and sour cream. Sprinkle with cheese.
Bake, uncovered, at 350 degrees F for 35-40 minutes or until heated through and cheese is melted. Let stand for 5 minutes before serving.
16 ounces uncooked bratwurst, casings removed
1 medium onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (32 ounce) package tater tots
2 cups sour cream
2 cups shredded Cheddar cheese
Directions
Crumble bratwurst into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. Stir in the soup. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Top with Tater Tots and sour cream. Sprinkle with cheese.
Bake, uncovered, at 350 degrees F for 35-40 minutes or until heated through and cheese is melted. Let stand for 5 minutes before serving.
Yummy or not :Bacon Asparagus Pizza recipe.
Ingredients
5 thick slices bacon, cut into 1 inch pieces
1 unbaked pizza crust
1 pound shredded mozzarella cheese
1 cup chopped fresh asparagus
1 cup halved cherry or grape tomatoes
1 (11 ounce) log fresh chevre (goat cheese)
1 teaspoon red pepper flakes
freshly ground black pepper to taste
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Place bacon in a skillet over medium-high heat. Cook for a few minutes to release most of the grease, but do not cook until crisp. Remove to paper towels to drain.
Spread the pizza crust out on a pizza pan or large baking sheet. Top with mozzarella cheese, bacon pieces, asparagus, and tomatoes. Dot with goat cheese, then season with red pepper flakes and black pepper.
Bake for 15 to 20 minutes in the preheated oven, until the crust is golden brown underneath when you lift it up to take a peek. Let cool for about 5 minutes before slicing and serving.
5 thick slices bacon, cut into 1 inch pieces
1 unbaked pizza crust
1 pound shredded mozzarella cheese
1 cup chopped fresh asparagus
1 cup halved cherry or grape tomatoes
1 (11 ounce) log fresh chevre (goat cheese)
1 teaspoon red pepper flakes
freshly ground black pepper to taste
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Place bacon in a skillet over medium-high heat. Cook for a few minutes to release most of the grease, but do not cook until crisp. Remove to paper towels to drain.
Spread the pizza crust out on a pizza pan or large baking sheet. Top with mozzarella cheese, bacon pieces, asparagus, and tomatoes. Dot with goat cheese, then season with red pepper flakes and black pepper.
Bake for 15 to 20 minutes in the preheated oven, until the crust is golden brown underneath when you lift it up to take a peek. Let cool for about 5 minutes before slicing and serving.
Yummy or not :Banana Cream Dessert recipe.
Ingredients
4 medium firm bananas, sliced
1/2 cup lemon juice
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter or margarine, melted
1 cup sour cream
1 (3.4 ounce) package instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping, thawed
1/3 cup chopped pecans
Directions
Toss bananas with lemon juice; drain well and set aside. In a bowl, combine the cracker crumbs, sugar and butter. Press into a greased 9-in. springform pan.
In a small mixing bowl, beat the sour cream and pudding mix on low speed for 2 minutes. Fold in banana and whipped topping. Pour into prepared crust. Chill for up to 6 hours. Sprinkle with pecans.
4 medium firm bananas, sliced
1/2 cup lemon juice
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter or margarine, melted
1 cup sour cream
1 (3.4 ounce) package instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping, thawed
1/3 cup chopped pecans
Directions
Toss bananas with lemon juice; drain well and set aside. In a bowl, combine the cracker crumbs, sugar and butter. Press into a greased 9-in. springform pan.
In a small mixing bowl, beat the sour cream and pudding mix on low speed for 2 minutes. Fold in banana and whipped topping. Pour into prepared crust. Chill for up to 6 hours. Sprinkle with pecans.
Yummy or not :Blackberry Apple Pie recipe.
Ingredients
1 pastry for a 9 inch double crust pie
5 cups thinly sliced, peeled cooking apples
1 pint fresh blackberries, rinsed and drained
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons cornstarch
2 tablespoons butter or margarine
1 egg, lightly beaten
1 tablespoon water or milk
Additional sugar
Directions
Place bottom pastry in a 9-in. pie plate; top with a thin layer of apples. Combine blackberries and remaining apples in a large bowl; sprinkle with lemon juice. Add sugar and cornstarch and toss gently. Spoon into pie shell; dot with butter. Top with a lattice crust; seal edges. Combine egg and water or milk; brush over lattice top and pie edges. Bake at 375 degrees F for 50 minutes or until filling is bubbly and apples are tender. Sprinkle with additional sugar. Serve warm or at room temperature.
1 pastry for a 9 inch double crust pie
5 cups thinly sliced, peeled cooking apples
1 pint fresh blackberries, rinsed and drained
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons cornstarch
2 tablespoons butter or margarine
1 egg, lightly beaten
1 tablespoon water or milk
Additional sugar
Directions
Place bottom pastry in a 9-in. pie plate; top with a thin layer of apples. Combine blackberries and remaining apples in a large bowl; sprinkle with lemon juice. Add sugar and cornstarch and toss gently. Spoon into pie shell; dot with butter. Top with a lattice crust; seal edges. Combine egg and water or milk; brush over lattice top and pie edges. Bake at 375 degrees F for 50 minutes or until filling is bubbly and apples are tender. Sprinkle with additional sugar. Serve warm or at room temperature.
Yummy or not :Asparagus Casserole recipe.
Ingredients
4 tablespoons butter
4 tablespoons all-purpose flour
salt and pepper to taste
1 (15 ounce) can asparagus, drained with liquid reserved
1/2 cup milk
1/2 teaspoon Worcestershire sauce
1 pinch cayenne pepper
4 ounces sharp Cheddar cheese, cubed
1/2 cup blanched almond halves
1/2 cup seasoned bread crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a medium-sized casserole dish.
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a heavy saucepan, melt the butter. Stir in the flour, salt, and pepper; blend thoroughly. Gradually stir in 3/4 cup of reserved asparagus liquid and the milk; cook (stirring constantly) until the sauce is thickened and smooth . If the mixture is too thick, more asparagus liquid or milk can be added until the mixture reaches the desired consistency. Stir in the Worcestershire sauce and cayenne pepper. Remove the pan from the heat.
Layer the asparagus, eggs, cheese, and almonds into the casserole. Repeat the layering until all of the ingredients are used. Spoon the sauce over the layers and sprinkle with crumbs.
Bake in the preheated 350 degree F (175 degrees C) oven for 20 minutes; or until bubbly and lightly browned.
4 tablespoons butter
4 tablespoons all-purpose flour
salt and pepper to taste
1 (15 ounce) can asparagus, drained with liquid reserved
1/2 cup milk
1/2 teaspoon Worcestershire sauce
1 pinch cayenne pepper
4 ounces sharp Cheddar cheese, cubed
1/2 cup blanched almond halves
1/2 cup seasoned bread crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a medium-sized casserole dish.
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a heavy saucepan, melt the butter. Stir in the flour, salt, and pepper; blend thoroughly. Gradually stir in 3/4 cup of reserved asparagus liquid and the milk; cook (stirring constantly) until the sauce is thickened and smooth . If the mixture is too thick, more asparagus liquid or milk can be added until the mixture reaches the desired consistency. Stir in the Worcestershire sauce and cayenne pepper. Remove the pan from the heat.
Layer the asparagus, eggs, cheese, and almonds into the casserole. Repeat the layering until all of the ingredients are used. Spoon the sauce over the layers and sprinkle with crumbs.
Bake in the preheated 350 degree F (175 degrees C) oven for 20 minutes; or until bubbly and lightly browned.
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 :Barbecued Pork Chops recipe.
Ingredients
8 lean pork chops
1/2 cup ketchup
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon ground nutmeg
1/3 cup distilled white vinegar
1 cup water
1 bay leaf
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a skillet, heat a small amount of oil and brown both sides of the pork chops.
In a bowl combine ketchup, salt, celery seed, nutmeg, vinegar, water, and bay leaf; Pour over chops.
Bake in oven for 90 minutes. Turn chops once during baking.
8 lean pork chops
1/2 cup ketchup
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon ground nutmeg
1/3 cup distilled white vinegar
1 cup water
1 bay leaf
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a skillet, heat a small amount of oil and brown both sides of the pork chops.
In a bowl combine ketchup, salt, celery seed, nutmeg, vinegar, water, and bay leaf; Pour over chops.
Bake in oven for 90 minutes. Turn chops once during baking.
Yummy or not :Best-Ever Meat Loaf recipe.
Ingredients
2/3 cup milk
3 slices bread, torn
1/2 cup chopped onion
1/2 cup grated carrot
1 cup shredded Cheddar or mozzarella cheese
1 tablespoon minced fresh parsley
1 teaspoon dried basil, thyme or sage (optional)
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds lean ground beef
1/2 cup tomato sauce
1/2 cup packed brown sugar
1 teaspoon prepared mustard
Directions
In a large bowl, beat eggs. Add milk and bread; let stand until liquid is absorbed. Stir in the onion, carrot, cheese and seasonings. Crumble beef over mixture and mix well.
Shape into a 7-1/2-in. x 3-1/2-in. x 2-1/2-in. loaf in a shallow baking pan. Bake, uncovered, at 350 degrees F for 45 minutes.
Combine the topping ingredients; spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a meat thermometer reads 160 degrees F, occasionally spooning remaining topping over loaf. Let stand 10 minutes before serving.
2/3 cup milk
3 slices bread, torn
1/2 cup chopped onion
1/2 cup grated carrot
1 cup shredded Cheddar or mozzarella cheese
1 tablespoon minced fresh parsley
1 teaspoon dried basil, thyme or sage (optional)
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds lean ground beef
1/2 cup tomato sauce
1/2 cup packed brown sugar
1 teaspoon prepared mustard
Directions
In a large bowl, beat eggs. Add milk and bread; let stand until liquid is absorbed. Stir in the onion, carrot, cheese and seasonings. Crumble beef over mixture and mix well.
Shape into a 7-1/2-in. x 3-1/2-in. x 2-1/2-in. loaf in a shallow baking pan. Bake, uncovered, at 350 degrees F for 45 minutes.
Combine the topping ingredients; spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a meat thermometer reads 160 degrees F, occasionally spooning remaining topping over loaf. Let stand 10 minutes before serving.
Yummy or not :Berry Burst Sorbet recipe.
Ingredients
1 cup SPLENDA� Granular
1 cup water
1 1/2 cups frozen blueberries, thawed
1 1/2 cups frozen blackberries, thawed
1/2 cup frozen raspberries, thawed
1/2 cup heavy cream (optional)
Directions
In a large measuring cup, dissolve Splenda in water.
In a food processor or blender, puree berries until smooth, adding sweetened water gradually. Pour in cream, and pulse until blended.
Pour mixture into ice cream machine and let freeze until mixture is very thick. Eat some right away! Then freeze the rest.
1 cup SPLENDA� Granular
1 cup water
1 1/2 cups frozen blueberries, thawed
1 1/2 cups frozen blackberries, thawed
1/2 cup frozen raspberries, thawed
1/2 cup heavy cream (optional)
Directions
In a large measuring cup, dissolve Splenda in water.
In a food processor or blender, puree berries until smooth, adding sweetened water gradually. Pour in cream, and pulse until blended.
Pour mixture into ice cream machine and let freeze until mixture is very thick. Eat some right away! Then freeze the rest.
Yummy or not :Anise Pizzelles recipe.
Ingredients
2 cups white sugar
2 cups vegetable oil
1/2 teaspoon anise oil
1 (1.5 fluid ounce) jigger whiskey
4 cups all-purpose flour
Directions
In a large bowl, whisk together eggs, sugar, vegetable oil, anise oil, and whiskey until well blended. Gradually stir in flour until fully incorporated. Cover, and refrigerate overnight.
Preheat a pizzelle iron, and spray once with cooking spray. Drop tablespoons of batter onto the centers of the patterns. Close the lid, and cook until steam no longer comes out, about 1 1/2 minutes. Check, and adjust cooking time if necessary. Carefully remove cookies, cool, and store in an airtight tin at room temperature.
2 cups white sugar
2 cups vegetable oil
1/2 teaspoon anise oil
1 (1.5 fluid ounce) jigger whiskey
4 cups all-purpose flour
Directions
In a large bowl, whisk together eggs, sugar, vegetable oil, anise oil, and whiskey until well blended. Gradually stir in flour until fully incorporated. Cover, and refrigerate overnight.
Preheat a pizzelle iron, and spray once with cooking spray. Drop tablespoons of batter onto the centers of the patterns. Close the lid, and cook until steam no longer comes out, about 1 1/2 minutes. Check, and adjust cooking time if necessary. Carefully remove cookies, cool, and store in an airtight tin at room temperature.
Yummy or not :Baked Macaroni and Cheese III recipe.
Ingredients
1 (16 ounce) package elbow macaroni
1/2 cup evaporated milk
1 (8 ounce) container sour cream
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1 1/2 cups shredded Cheddar cheese
1/2 cup grated Parmesan cheese
1 tablespoon butter
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 and rinse with cold water.
In a bowl mix milk, eggs, sour cream, seasoning salt, and pepper. Layer macaroni, cheddar cheese, and milk mixture until pan is full. Sprinkle Parmesan cheese and pour melted butter on top.
Bake in a preheated oven for 20 to 30 minutes or until milk mixture is done.
1 (16 ounce) package elbow macaroni
1/2 cup evaporated milk
1 (8 ounce) container sour cream
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1 1/2 cups shredded Cheddar cheese
1/2 cup grated Parmesan cheese
1 tablespoon butter
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 and rinse with cold water.
In a bowl mix milk, eggs, sour cream, seasoning salt, and pepper. Layer macaroni, cheddar cheese, and milk mixture until pan is full. Sprinkle Parmesan cheese and pour melted butter on top.
Bake in a preheated oven for 20 to 30 minutes or until milk mixture is done.
Yummy or not :Braised Pork Chops recipe.
Ingredients
1/2 teaspoon dried marjoram
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 bone-in pork loin chops, 3/4-thick each
1 teaspoon olive or canola oil
1/2 cup water
2 teaspoons cornstarch
1/4 cup reduced-sodium chicken broth
Directions
Combine seasonings; sprinkle over pork chops. In a nonstick skillet, cook chops in oil until browned on both sides. Add water. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until tender. Remove meat and keep warm. Combine cornstarch and broth until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.
1/2 teaspoon dried marjoram
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 bone-in pork loin chops, 3/4-thick each
1 teaspoon olive or canola oil
1/2 cup water
2 teaspoons cornstarch
1/4 cup reduced-sodium chicken broth
Directions
Combine seasonings; sprinkle over pork chops. In a nonstick skillet, cook chops in oil until browned on both sides. Add water. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until tender. Remove meat and keep warm. Combine cornstarch and broth until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.
Yummy or not :Brown Edge Cookies recipe.
Ingredients
1 cup sifted cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup shortening
3/4 cup white sugar
1 1/4 teaspoons lemon extract
1/2 cup cottage cheese, creamed
Directions
Preheat oven to 400 degrees F (205 degrees C).
Sift together flour, baking powder and salt. Set aside. Mix until creamy shortening, sugar and egg. Add lemon extract. Mix in cottage cheese until smooth
Add flour mixture and mix just until blended. Drop by teaspoonfuls 2 inches apart onto greased cookie sheet. Bake ten to fifteen minutes, or until brown around the edges.
1 cup sifted cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup shortening
3/4 cup white sugar
1 1/4 teaspoons lemon extract
1/2 cup cottage cheese, creamed
Directions
Preheat oven to 400 degrees F (205 degrees C).
Sift together flour, baking powder and salt. Set aside. Mix until creamy shortening, sugar and egg. Add lemon extract. Mix in cottage cheese until smooth
Add flour mixture and mix just until blended. Drop by teaspoonfuls 2 inches apart onto greased cookie sheet. Bake ten to fifteen minutes, or until brown around the edges.
Yummy or not :Black Walnut Cake I recipe.
Ingredients
1 cup butter
1/2 cup shortening
1 1/2 cups packed brown sugar
1 1/2 cups white sugar
3 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped black walnuts
1 (8 ounce) package cream cheese
1/4 cup butter
4 cups sifted confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped black walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl, cream 1 cup butter, shortening, brown sugar, and white sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, and salt, and add alternately with milk to the creamed mixture. Stir in 1 teaspoon vanilla and 1 cup black walnuts. Pour batter into prepared pan.
Bake in the preheated oven for 80 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
In a mixing bowl, cream together cream cheese and 1/4 cup butter. Add confectioners' sugar, beat well. Stir in 1 teaspoon vanilla. Frost cooled cake, and sprinkle with 1/2 cup nuts.
1 cup butter
1/2 cup shortening
1 1/2 cups packed brown sugar
1 1/2 cups white sugar
3 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped black walnuts
1 (8 ounce) package cream cheese
1/4 cup butter
4 cups sifted confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped black walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl, cream 1 cup butter, shortening, brown sugar, and white sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, and salt, and add alternately with milk to the creamed mixture. Stir in 1 teaspoon vanilla and 1 cup black walnuts. Pour batter into prepared pan.
Bake in the preheated oven for 80 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
In a mixing bowl, cream together cream cheese and 1/4 cup butter. Add confectioners' sugar, beat well. Stir in 1 teaspoon vanilla. Frost cooled cake, and sprinkle with 1/2 cup nuts.
Yummy or not :Buckeye Balls I recipe.
Ingredients
4 (16 ounce) jars peanut butter
3 1/2 (16 ounce) packages confectioners' sugar
1 cup butter, melted
3 (12 ounce) packages semi-sweet chocolate chips
2 tablespoons shortening
Directions
Blend together the peanut butter, sugar and melted butter. Allow to chill in refrigerator.
Roll into 1 inch round balls and return to refrigerator.
In a double boiler over medium heat, melt the chocolate and shortening. Whisk together until smooth.
With a toothpick inserted in the balls, dip them into the chocolate so they look like buckeyes. Place on waxed paper and allow to set in refrigerator.
4 (16 ounce) jars peanut butter
3 1/2 (16 ounce) packages confectioners' sugar
1 cup butter, melted
3 (12 ounce) packages semi-sweet chocolate chips
2 tablespoons shortening
Directions
Blend together the peanut butter, sugar and melted butter. Allow to chill in refrigerator.
Roll into 1 inch round balls and return to refrigerator.
In a double boiler over medium heat, melt the chocolate and shortening. Whisk together until smooth.
With a toothpick inserted in the balls, dip them into the chocolate so they look like buckeyes. Place on waxed paper and allow to set in refrigerator.
Yummy or not :Bill's Divinity recipe.
Ingredients
2 1/2 cups white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 cup water
2 egg whites
1 teaspoon vanilla extract
Directions
In a 2-quart saucepan, combine sugar, corn syrup, salt, and water. Cook to hard-ball stage (260 degrees F, or 125 degrees C), stirring only until sugar dissolves.
Meanwhile, beat egg whites to stiff peaks. Gradually pour syrup over egg whites, beating at high speed on electric mixer. Add vanilla and beat until candy holds its shape, about 4-5 minutes. Quickly drop from a teaspoon onto wax paper; cool.
2 1/2 cups white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 cup water
2 egg whites
1 teaspoon vanilla extract
Directions
In a 2-quart saucepan, combine sugar, corn syrup, salt, and water. Cook to hard-ball stage (260 degrees F, or 125 degrees C), stirring only until sugar dissolves.
Meanwhile, beat egg whites to stiff peaks. Gradually pour syrup over egg whites, beating at high speed on electric mixer. Add vanilla and beat until candy holds its shape, about 4-5 minutes. Quickly drop from a teaspoon onto wax paper; cool.
Yummy or not :Best Ever Saucy Beef Kabobs recipe.
Ingredients
2 cups tomato juice
1/2 cup butter
1/4 cup finely chopped onion
1/3 cup ketchup
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 tablespoon Worcestershire sauce
1 dash hot sauce
2 pounds beef sirloin, cut into 1 inch cubes
1/2 pound fresh mushrooms, stems removed
1 pint cherry tomatoes
1 large onion, quartered
1 large green bell pepper, cut into 1 inch pieces
skewers
Directions
In a saucepan over low heat, mix the tomato juice, butter, onion, ketchup, mustard, salt, paprika, pepper, garlic, Worcestershire sauce, and hot sauce. Simmer for 30 minutes, remove from heat, and allow to cool.
Preheat grill for medium heat.
Thread the sirloin cubes, mushrooms, cherry tomatoes, onion quarters, and green pepper pieces onto skewers, alternating as desired. Drizzle some of the sauce over the kabobs.
Oil the grill grate. Arrange kabobs on the grill. Grill 10 minutes, or until meat is cooked through, occasionally turning kabobs. Baste with sauce during the last 5 minutes.
2 cups tomato juice
1/2 cup butter
1/4 cup finely chopped onion
1/3 cup ketchup
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 tablespoon Worcestershire sauce
1 dash hot sauce
2 pounds beef sirloin, cut into 1 inch cubes
1/2 pound fresh mushrooms, stems removed
1 pint cherry tomatoes
1 large onion, quartered
1 large green bell pepper, cut into 1 inch pieces
skewers
Directions
In a saucepan over low heat, mix the tomato juice, butter, onion, ketchup, mustard, salt, paprika, pepper, garlic, Worcestershire sauce, and hot sauce. Simmer for 30 minutes, remove from heat, and allow to cool.
Preheat grill for medium heat.
Thread the sirloin cubes, mushrooms, cherry tomatoes, onion quarters, and green pepper pieces onto skewers, alternating as desired. Drizzle some of the sauce over the kabobs.
Oil the grill grate. Arrange kabobs on the grill. Grill 10 minutes, or until meat is cooked through, occasionally turning kabobs. Baste with sauce during the last 5 minutes.
Yummy or not :Apricot Fruitcake recipe.
Ingredients
1 cup dried apricots
1 cup water
3/4 cup butter
1 cup white sugar
1 cup golden raisins
1 pound red and green candied cherries
6 candied pineapple slices
1 pound candied mixed fruit
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup apricot nectar
1 cup chopped pecans
Directions
Preheat oven to 275 degrees F (135 degrees C). Grease two 9 inch tube pans.
In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
Separate the eggs. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside.
Cream the butter or margarine and sugar together. Add the beaten egg yolks and the apricots, and mix thoroughly.
Combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.
Combine the flour, baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the prepared pans.
Bake at 275 degrees F (135 degrees C) for 2 hours. Garnish cakes with candied pineapples and cherries. Makes about 24 servings.
1 cup dried apricots
1 cup water
3/4 cup butter
1 cup white sugar
1 cup golden raisins
1 pound red and green candied cherries
6 candied pineapple slices
1 pound candied mixed fruit
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup apricot nectar
1 cup chopped pecans
Directions
Preheat oven to 275 degrees F (135 degrees C). Grease two 9 inch tube pans.
In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
Separate the eggs. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside.
Cream the butter or margarine and sugar together. Add the beaten egg yolks and the apricots, and mix thoroughly.
Combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.
Combine the flour, baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the prepared pans.
Bake at 275 degrees F (135 degrees C) for 2 hours. Garnish cakes with candied pineapples and cherries. Makes about 24 servings.
Yummy or not :Algerian Bouzgene Berber Bread with Roasted Pepper Sauce recipe.
Ingredients
2 red bell peppers
1 tablespoon olive oil
4 cloves garlic, chopped
1 jalapeno pepper, chopped
salt to taste
2 pounds semolina
1 1/2 teaspoons salt, or to taste
3 cups water, or as needed
4 tablespoons olive oil
6 tablespoons olive oil for frying
Directions
Preheat your oven's broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!
2 red bell peppers
1 tablespoon olive oil
4 cloves garlic, chopped
1 jalapeno pepper, chopped
salt to taste
2 pounds semolina
1 1/2 teaspoons salt, or to taste
3 cups water, or as needed
4 tablespoons olive oil
6 tablespoons olive oil for frying
Directions
Preheat your oven's broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!
Yummy or not :Banana Split Pudding recipe.
Ingredients
3 cups cold milk
1 (5 ounce) package instant vanilla pudding mix
1 medium firm banana, sliced
1 cup sliced fresh strawberries
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup chocolate syrup
1/4 cup chopped pecans
additional sliced strawberries and bananas (optional)
Directions
In a bowl, whisk milk and pudding mix for 2 minutes. Add banana, strawberries and pineapple; transfer to a serving bowl. Dollop with whipped topping. Drizzle with chocolate syrup; sprinkle with pecans. Top with strawberries and bananas if desired.
3 cups cold milk
1 (5 ounce) package instant vanilla pudding mix
1 medium firm banana, sliced
1 cup sliced fresh strawberries
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup chocolate syrup
1/4 cup chopped pecans
additional sliced strawberries and bananas (optional)
Directions
In a bowl, whisk milk and pudding mix for 2 minutes. Add banana, strawberries and pineapple; transfer to a serving bowl. Dollop with whipped topping. Drizzle with chocolate syrup; sprinkle with pecans. Top with strawberries and bananas if desired.
Yummy or not :Blueberry Streusel Coffee Cake recipe.
Ingredients
1/2 cup butter or margarine, softened
1 3/4 cups sugar
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups milk
3 cups fresh or frozen blueberries*
STREUSEL TOPPING:
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/3 cup cold butter or margarine
Directions
In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. Pour into a greased 13-in. x 9-in. x 2-in. baking pan.
For topping, combine sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375 degrees F for 35-40 minutes or until a toothpick comes out clean. Cool in pan on a wire rack.
1/2 cup butter or margarine, softened
1 3/4 cups sugar
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups milk
3 cups fresh or frozen blueberries*
STREUSEL TOPPING:
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/3 cup cold butter or margarine
Directions
In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. Pour into a greased 13-in. x 9-in. x 2-in. baking pan.
For topping, combine sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375 degrees F for 35-40 minutes or until a toothpick comes out clean. Cool in pan on a wire rack.
Yummy or not :A Pad Thai Worth Making recipe.
Ingredients
1 (8 ounce) package dried flat rice noodles
3 tablespoons fish sauce
1/4 cup fresh lime juice
1 tablespoon white sugar
2 tablespoons oyster sauce
1 1/2 tablespoons Asian chile pepper sauce, divided
1/4 cup chicken stock
1/4 cup vegetable oil
1 tablespoon chopped garlic
8 ounces medium shrimp - peeled and deveined
8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
2 eggs, beaten
3 cups bean sprouts
6 green onions, chopped into 1 inch pieces
2 tablespoons chopped unsalted dry-roasted peanuts
1/4 cup chopped fresh cilantro
1 lime, cut into 8 wedges
2 cups bean sprouts
Directions
Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.
Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.
1 (8 ounce) package dried flat rice noodles
3 tablespoons fish sauce
1/4 cup fresh lime juice
1 tablespoon white sugar
2 tablespoons oyster sauce
1 1/2 tablespoons Asian chile pepper sauce, divided
1/4 cup chicken stock
1/4 cup vegetable oil
1 tablespoon chopped garlic
8 ounces medium shrimp - peeled and deveined
8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
2 eggs, beaten
3 cups bean sprouts
6 green onions, chopped into 1 inch pieces
2 tablespoons chopped unsalted dry-roasted peanuts
1/4 cup chopped fresh cilantro
1 lime, cut into 8 wedges
2 cups bean sprouts
Directions
Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.
Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.
Yummy or not :Baked French Fries I recipe.
Ingredients
1 large baking potato
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon onion powder
Directions
Preheat oven to 450 degrees F (230 degrees C).
Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.
Bake for 45 minutes in preheated oven.
1 large baking potato
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon onion powder
Directions
Preheat oven to 450 degrees F (230 degrees C).
Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.
Bake for 45 minutes in preheated oven.
Yummy or not :Bacon and Date Appetizer recipe.
Ingredients
1 (8 ounce) package pitted dates
4 ounces almonds
1 pound sliced bacon
Directions
Preheat the broiler.
Slit dates. Place one almond inside each date. Wrap dates with bacon, using toothpicks to hold them together.
Broil 10 minutes, or until bacon is evenly brown and crisp.
1 (8 ounce) package pitted dates
4 ounces almonds
1 pound sliced bacon
Directions
Preheat the broiler.
Slit dates. Place one almond inside each date. Wrap dates with bacon, using toothpicks to hold them together.
Broil 10 minutes, or until bacon is evenly brown and crisp.
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