Ingredients
1 head broccoli, chopped
1 pinch salt
1 (8 ounce) package spaghettini
1/4 cup olive oil
freshly ground black pepper to taste
Directions
Bring a large pot of water to a boil. Stir in broccoli and salt and cook until just tender. Break up spaghettini and stir into the pot. Cook 8 to 10 minutes more, until pasta is al dente. Serve in bowls topped with a tablespoon of olive and some freshly ground pepper.
8/14/2011
Yummy or not :Buffalo Style Chicken Pizza recipe.
Ingredients
3 skinless, boneless chicken breast halves - cooked and cubed
2 tablespoons butter, melted
1 (2 ounce) bottle hot sauce
1 (8 ounce) bottle blue cheese salad dressing
1 (16 inch) prepared pizza crust
1 (8 ounce) package shredded mozzarella cheese
Directions
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.
3 skinless, boneless chicken breast halves - cooked and cubed
2 tablespoons butter, melted
1 (2 ounce) bottle hot sauce
1 (8 ounce) bottle blue cheese salad dressing
1 (16 inch) prepared pizza crust
1 (8 ounce) package shredded mozzarella cheese
Directions
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.
Yummy or not :Angel Biscuit Rolls recipe.
Ingredients
5 cups all-purpose flour
1/4 cup white sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 cup shortening
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
2 cups buttermilk
2 tablespoons butter, melted
Directions
Dissolve yeast in warm water.
Sift together flour, sugar, soda, baking powder, and salt. Add buttermilk and dissolved yeast. Add shortening and stir. Store dough, covered, in the fridge until ready to use.
Roll out on a lightly floured surface or shape into balls--these do not need to rise. Brush tops of biscuits with melted butter.
Bake at 400 degrees F (205 degrees C) for 15-20 minutes.
5 cups all-purpose flour
1/4 cup white sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 cup shortening
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
2 cups buttermilk
2 tablespoons butter, melted
Directions
Dissolve yeast in warm water.
Sift together flour, sugar, soda, baking powder, and salt. Add buttermilk and dissolved yeast. Add shortening and stir. Store dough, covered, in the fridge until ready to use.
Roll out on a lightly floured surface or shape into balls--these do not need to rise. Brush tops of biscuits with melted butter.
Bake at 400 degrees F (205 degrees C) for 15-20 minutes.
Yummy or not :Asparagus, Orange and Endive Salad recipe.
Ingredients
2 1/2 cups diagonally sliced asparagus
2 cups rinsed, dried and torn endive leaves
2 large oranges, sliced into rounds
1 red onion, thinly sliced
1/3 cup raspberry vinegar
2 tablespoons canola oil
1 tablespoon orange juice
1 tablespoon white sugar
salt and pepper to taste
Directions
To a large pot of boiling water, add the asparagus. Blanch for 1 minute; drain, and plunge asparagus into a bowl of cold water. Drain again and dry.
In a large bowl, combine the asparagus, endive, oranges, and red onion.
Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper. Add dressing to the asparagus endive mixture; toss well and serve.
2 1/2 cups diagonally sliced asparagus
2 cups rinsed, dried and torn endive leaves
2 large oranges, sliced into rounds
1 red onion, thinly sliced
1/3 cup raspberry vinegar
2 tablespoons canola oil
1 tablespoon orange juice
1 tablespoon white sugar
salt and pepper to taste
Directions
To a large pot of boiling water, add the asparagus. Blanch for 1 minute; drain, and plunge asparagus into a bowl of cold water. Drain again and dry.
In a large bowl, combine the asparagus, endive, oranges, and red onion.
Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper. Add dressing to the asparagus endive mixture; toss well and serve.
Yummy or not :Best Ever Muffins recipe.
Ingredients
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white sugar
1/4 cup vegetable oil
Directions
Preheat oven to 400 degrees F (205 degrees C).
Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
Bake for 25 minutes, or until golden.
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white sugar
1/4 cup vegetable oil
Directions
Preheat oven to 400 degrees F (205 degrees C).
Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
Bake for 25 minutes, or until golden.
Yummy or not :Baked Swiss Steak recipe.
Ingredients
1/2 pound boneless round steak
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt
2 tablespoons vegetable oil
1 (14.5 ounce) can stewed tomatoes
1/2 cup chopped carrot
1/4 cup chopped celery
1 tablespoon chopped onion
1/4 teaspoon Worcestershire sauce
2 tablespoons sharp Cheddar cheese
Directions
Cut meat into two portions; pound to 1/4-in. thickness. Combine 1 tablespoon flour and salt; coat meat on both sides. In a skillet, brown meat in oil. Transfer meat to a greased shallow 2-qt. baking dish; set aside.
To pan drippings, add tomatoes, carrot, celery, onion, Worcestershire sauce and remaining flour. Bring to a boil over medium heat; cook and stir for 2 minutes. Pour over meat. Cover and bake at 350 degrees F for 1-1/2 hours or until the meat is tender. Sprinkle with cheese; return to the oven until cheese is melted.
1/2 pound boneless round steak
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt
2 tablespoons vegetable oil
1 (14.5 ounce) can stewed tomatoes
1/2 cup chopped carrot
1/4 cup chopped celery
1 tablespoon chopped onion
1/4 teaspoon Worcestershire sauce
2 tablespoons sharp Cheddar cheese
Directions
Cut meat into two portions; pound to 1/4-in. thickness. Combine 1 tablespoon flour and salt; coat meat on both sides. In a skillet, brown meat in oil. Transfer meat to a greased shallow 2-qt. baking dish; set aside.
To pan drippings, add tomatoes, carrot, celery, onion, Worcestershire sauce and remaining flour. Bring to a boil over medium heat; cook and stir for 2 minutes. Pour over meat. Cover and bake at 350 degrees F for 1-1/2 hours or until the meat is tender. Sprinkle with cheese; return to the oven until cheese is melted.
Yummy or not :Barbequed Pig recipe.
Ingredients
2 cups vegetable oil
1 cup achiote (annatto) seeds
24 cloves garlic, peeled
3 tablespoons dried oregano
3/4 cup salt
1/2 cup sour orange juice
1 whole (25 pound) suckling pig, dressed
16 cloves chopped garlic
16 peppercorns
12 fresh jalapeno pepper, seeded
2 cups extra virgin olive oil
1 cup distilled white vinegar
1 cup lime juice
2 tablespoons salt
cheesecloth
Directions
Annatto Oil: In a small saucepan, heat oil over low heat. Stir in annatto seeds, and cook for about 5 minutes, stirring occasionally. Cool, and strain it before use, removing the seeds.
In a large mortar, crush 24 cloves garlic with oregano and 3/4 cup salt. Stir in the sour orange juice. Set aside.
Make deep cuts in the pig on the neck, just under the lower jaw, on the loin, legs, shoulders, and ribs. Rub the seasoned orange juice into the cuts, as well as all over the skin, and in the cavity of the pig. Cover the pig with cheesecloth, and refrigerate overnight.
Build an open charcoal fire over a bed of stones. Hot coals may need to be added during the long cooking period. Place a post with a Y shape on either end of the fire.
Pass a smooth pole with no bark thru the body of the pig. Tie the front legs tightly around the pole. Do the same with the hind legs, stretching them as far as possible. Resting the ends of the pole on the Y posts, place the pig over hot coals. Rotate the pole constantly and slowly in order to cook the pig evenly, and baste it frequently with the annatto oil. Roast the pig for about seven hours, or until a thermometer stuck into the thickest part of the thigh reaches 160 degrees F (75 degrees C). Carve.
Meanwhile, prepare the garlic sauce by first crushing the remaining 16 cloves garlic, the 16 peppercorns, and the fresh chilies in a mortar. Transfer mixture to a small bowl. Stir in olive oil, vinegar, lime juice, and 2 tablespoons salt. Serve with carved meat.
2 cups vegetable oil
1 cup achiote (annatto) seeds
24 cloves garlic, peeled
3 tablespoons dried oregano
3/4 cup salt
1/2 cup sour orange juice
1 whole (25 pound) suckling pig, dressed
16 cloves chopped garlic
16 peppercorns
12 fresh jalapeno pepper, seeded
2 cups extra virgin olive oil
1 cup distilled white vinegar
1 cup lime juice
2 tablespoons salt
cheesecloth
Directions
Annatto Oil: In a small saucepan, heat oil over low heat. Stir in annatto seeds, and cook for about 5 minutes, stirring occasionally. Cool, and strain it before use, removing the seeds.
In a large mortar, crush 24 cloves garlic with oregano and 3/4 cup salt. Stir in the sour orange juice. Set aside.
Make deep cuts in the pig on the neck, just under the lower jaw, on the loin, legs, shoulders, and ribs. Rub the seasoned orange juice into the cuts, as well as all over the skin, and in the cavity of the pig. Cover the pig with cheesecloth, and refrigerate overnight.
Build an open charcoal fire over a bed of stones. Hot coals may need to be added during the long cooking period. Place a post with a Y shape on either end of the fire.
Pass a smooth pole with no bark thru the body of the pig. Tie the front legs tightly around the pole. Do the same with the hind legs, stretching them as far as possible. Resting the ends of the pole on the Y posts, place the pig over hot coals. Rotate the pole constantly and slowly in order to cook the pig evenly, and baste it frequently with the annatto oil. Roast the pig for about seven hours, or until a thermometer stuck into the thickest part of the thigh reaches 160 degrees F (75 degrees C). Carve.
Meanwhile, prepare the garlic sauce by first crushing the remaining 16 cloves garlic, the 16 peppercorns, and the fresh chilies in a mortar. Transfer mixture to a small bowl. Stir in olive oil, vinegar, lime juice, and 2 tablespoons salt. Serve with carved meat.
Yummy or not :Best Teriyaki Sauce recipe.
Ingredients
1 cup soy sauce
1 cup ruby red grapefruit juice
1/3 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice wine vinegar
1/4 cup brown sugar, packed
1 tablespoon ground ginger
1 habanero pepper, halved and seeded
4 cloves garlic, smashed
Directions
Combine soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, ginger, habanero pepper, and garlic in a saucepan over medium high heat. Bring to a boil, then reduce heat to medium-low, and simmer 10 minutes, or until thick, stirring occasionally. Strain sauce to remove pepper and garlic. Refrigerate in a covered container until ready to use.
1 cup soy sauce
1 cup ruby red grapefruit juice
1/3 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice wine vinegar
1/4 cup brown sugar, packed
1 tablespoon ground ginger
1 habanero pepper, halved and seeded
4 cloves garlic, smashed
Directions
Combine soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, ginger, habanero pepper, and garlic in a saucepan over medium high heat. Bring to a boil, then reduce heat to medium-low, and simmer 10 minutes, or until thick, stirring occasionally. Strain sauce to remove pepper and garlic. Refrigerate in a covered container until ready to use.
Yummy or not :Baby Back Ribs recipe.
Ingredients
2 1/2 pounds pork baby back ribs, cut into serving size pieces
5 cups water
1 medium onion, sliced
2 celery ribs, cut in half
2 teaspoons minced garlic, divided
1 teaspoon whole peppercorns
1/2 cup barbecue sauce
1/4 cup plum sauce
1 dash hot pepper sauce
Directions
Place the ribs in a 5-qt. slow cooker. Add the water, onion, celery, 1 teaspoon garlic and peppercorns. Cover and cook on low for 6 hours or until meat is tender.
In a small saucepan, combine the barbecue sauce, plum sauce, hot pepper sauce and remaining garlic. Cook and stir over medium heat for 5 minutes or until heated through. Remove ribs. Discard cooking juices and vegetables.
Coat grill rack with nonstick cooking spray before starting the grill. Brush ribs with sauce. Grill, uncovered, over medium-low heat for 8-10 minutes or until browned, turning occasionally and brushing with remaining sauce.
2 1/2 pounds pork baby back ribs, cut into serving size pieces
5 cups water
1 medium onion, sliced
2 celery ribs, cut in half
2 teaspoons minced garlic, divided
1 teaspoon whole peppercorns
1/2 cup barbecue sauce
1/4 cup plum sauce
1 dash hot pepper sauce
Directions
Place the ribs in a 5-qt. slow cooker. Add the water, onion, celery, 1 teaspoon garlic and peppercorns. Cover and cook on low for 6 hours or until meat is tender.
In a small saucepan, combine the barbecue sauce, plum sauce, hot pepper sauce and remaining garlic. Cook and stir over medium heat for 5 minutes or until heated through. Remove ribs. Discard cooking juices and vegetables.
Coat grill rack with nonstick cooking spray before starting the grill. Brush ribs with sauce. Grill, uncovered, over medium-low heat for 8-10 minutes or until browned, turning occasionally and brushing with remaining sauce.
Yummy or not :Bacon Wrapped Pork Medallions recipe.
Ingredients
8 slices bacon
1 tablespoon garlic powder
1 teaspoon seasoned salt
1 teaspoon dried basil
1 teaspoon dried oregano
2 pounds pork tenderloin
2 tablespoons butter
2 tablespoons olive oil
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Place the bacon in a large, oven-safe skillet, and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet. Combine garlic powder, seasoning salt, basil, and oregano in a small bowl. Set aside.
Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Dip both sides of the medallions in seasoning mix. Melt butter and oil together in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side.
Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
8 slices bacon
1 tablespoon garlic powder
1 teaspoon seasoned salt
1 teaspoon dried basil
1 teaspoon dried oregano
2 pounds pork tenderloin
2 tablespoons butter
2 tablespoons olive oil
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Place the bacon in a large, oven-safe skillet, and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet. Combine garlic powder, seasoning salt, basil, and oregano in a small bowl. Set aside.
Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Dip both sides of the medallions in seasoning mix. Melt butter and oil together in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side.
Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Yummy or not :Almond Meringue Cookies recipe.
Ingredients
11 ounces ground almonds
3 egg whites
1 cup confectioners' sugar
1 teaspoon grated lemon zest
3/4 teaspoon ground cinnamon
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease and lightly flour cookie sheets.
In a large bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar and keep whipping until the egg whites can hold a stiff peak, this will take about 5 minutes. Set aside about 1/2 cup of the egg whites. Add the lemon zest and cinnamon to the rest of the meringue, and fold in the almonds until everything is evenly blended.
Drop mounds by spoonfuls onto the prepared baking sheets. Top each cookie with a smaller dollop of the reserved meringue.
Bake for 15 minutes in the preheated oven, until golden brown. Remove cookies from the baking sheets to cool on wire racks.
11 ounces ground almonds
3 egg whites
1 cup confectioners' sugar
1 teaspoon grated lemon zest
3/4 teaspoon ground cinnamon
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease and lightly flour cookie sheets.
In a large bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar and keep whipping until the egg whites can hold a stiff peak, this will take about 5 minutes. Set aside about 1/2 cup of the egg whites. Add the lemon zest and cinnamon to the rest of the meringue, and fold in the almonds until everything is evenly blended.
Drop mounds by spoonfuls onto the prepared baking sheets. Top each cookie with a smaller dollop of the reserved meringue.
Bake for 15 minutes in the preheated oven, until golden brown. Remove cookies from the baking sheets to cool on wire racks.
Yummy or not :Beef Enchiladas II recipe.
Ingredients
1 pound lean ground beef
1 small onion, chopped
1 (1.5 ounce) package dry enchilada sauce mix
10 (10 inch) flour tortillas
2 cups shredded Cheddar cheese
1 (2.25 ounce) can sliced black olives, drained
Directions
Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish.
On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.
Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.
1 pound lean ground beef
1 small onion, chopped
1 (1.5 ounce) package dry enchilada sauce mix
10 (10 inch) flour tortillas
2 cups shredded Cheddar cheese
1 (2.25 ounce) can sliced black olives, drained
Directions
Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish.
On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.
Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.
Yummy or not :American Girl's Peach Cobbler recipe.
Ingredients
1/2 cup reduced-calorie margarine, melted
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 cups white sugar
1/2 cup skim milk
4 (15 ounce) cans sliced peaches packed in juice, drained and juice reserved
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Pour the melted margarine into the bottom of a 9x13 inch baking dish; set aside. In a medium bowl, combine the flour, baking powder and white sugar. Stir in 1 cup of the reserved liquid from the peaches and the milk until smooth. Pour the batter evenly into the bottom of the dish over the margarine. Do not stir. Spoon peaches over the batter.
Bake for 35 to 40 minutes in the preheated oven, or until the top is golden.
1/2 cup reduced-calorie margarine, melted
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 cups white sugar
1/2 cup skim milk
4 (15 ounce) cans sliced peaches packed in juice, drained and juice reserved
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Pour the melted margarine into the bottom of a 9x13 inch baking dish; set aside. In a medium bowl, combine the flour, baking powder and white sugar. Stir in 1 cup of the reserved liquid from the peaches and the milk until smooth. Pour the batter evenly into the bottom of the dish over the margarine. Do not stir. Spoon peaches over the batter.
Bake for 35 to 40 minutes in the preheated oven, or until the top is golden.
Yummy or not :Apricot Bonbons recipe.
Ingredients
1/2 cup butter (no substitutes), cubed
1 cup sugar
1 egg, beaten
7 ounces dried apricots, finely chopped
1 teaspoon vanilla extract
2 cups crisp rice cereal
1 cup finely chopped pecans
confectioners' sugar
Directions
In a heavy saucepan, combine butter, sugar, egg, apricots, vanilla and salt. Bring to a boil over medium heat, stirring constantly. Cook and stir for 8 minutes or until thickened. Remove from the heat; stir in cereal and pecans. Let stand until cool enough to handle.
Shape into 1-in. balls; roll in confectioners' sugar. Place on baking sheets; let stand until completely cool. Reroll in sugar if desired. Refrigerate in an airtight containers.
1/2 cup butter (no substitutes), cubed
1 cup sugar
1 egg, beaten
7 ounces dried apricots, finely chopped
1 teaspoon vanilla extract
2 cups crisp rice cereal
1 cup finely chopped pecans
confectioners' sugar
Directions
In a heavy saucepan, combine butter, sugar, egg, apricots, vanilla and salt. Bring to a boil over medium heat, stirring constantly. Cook and stir for 8 minutes or until thickened. Remove from the heat; stir in cereal and pecans. Let stand until cool enough to handle.
Shape into 1-in. balls; roll in confectioners' sugar. Place on baking sheets; let stand until completely cool. Reroll in sugar if desired. Refrigerate in an airtight containers.
Yummy or not :Arkansas Green Beans recipe.
Ingredients
5 (15 ounce) cans green beans, drained
7 slices bacon
2/3 cup brown sugar
1/4 cup butter, melted
7 teaspoons soy sauce
1 1/2 teaspoons garlic powder
Directions
Preheat an oven to 350 degrees F (175 degrees C). Place the drained green beans in a 9x13 inch baking pan.
Cook bacon in a microwave on microwave-safe plate for 2 minutes until slightly cooked. Lay the bacon on top of the green beans.
Combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. Pour the butter mixture over the green beans and bacon. Bake uncovered in the preheated oven for 40 minutes.
5 (15 ounce) cans green beans, drained
7 slices bacon
2/3 cup brown sugar
1/4 cup butter, melted
7 teaspoons soy sauce
1 1/2 teaspoons garlic powder
Directions
Preheat an oven to 350 degrees F (175 degrees C). Place the drained green beans in a 9x13 inch baking pan.
Cook bacon in a microwave on microwave-safe plate for 2 minutes until slightly cooked. Lay the bacon on top of the green beans.
Combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. Pour the butter mixture over the green beans and bacon. Bake uncovered in the preheated oven for 40 minutes.
Yummy or not :Blackened Chicken Pizza with Yellow Tomato Salsa recipe.
Ingredients
1 1/2 tablespoons paprika
1 tablespoon garlic powder
3 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 teaspoon cayenne pepper
1 pound skinless, boneless chicken breast halves - cut into 1 inch strips
3 tablespoons canola oil
2 yellow pear tomatoes, stems removed
1/4 cup chopped red onion
1 fresh jalapeno pepper, seeded and chopped
1 clove garlic, crushed
3 tablespoons chopped fresh cilantro
1/2 lime, zested and juiced
salt and freshly ground black pepper to taste
1 pre-baked thin pizza crust
8 ounces shredded pepperjack cheese
Directions
Preheat over to 450 degrees F (230 degrees C). In a small bowl, combine paprika, garlic powder, salt, black pepper, onion powder, thyme, oregano, and cayenne. Sprinkle liberally over chicken. Store any remaining mixture in airtight container for later use.
Heat a large skillet over high heat. Pour oil into hot skillet, and cook chicken in oil for 2 to 3 minutes, or until fully cooked.
Combine tomatoes, onion, jalapeno, garlic, cilantro, lime zest, and lime juice. Season with salt and pepper to taste. Spread over pizza crust, then arrange chicken over tomato mixture. Top with cheese.
Bake in preheated oven for 10 to 15 minutes, or until cheese melts.
1 1/2 tablespoons paprika
1 tablespoon garlic powder
3 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 teaspoon cayenne pepper
1 pound skinless, boneless chicken breast halves - cut into 1 inch strips
3 tablespoons canola oil
2 yellow pear tomatoes, stems removed
1/4 cup chopped red onion
1 fresh jalapeno pepper, seeded and chopped
1 clove garlic, crushed
3 tablespoons chopped fresh cilantro
1/2 lime, zested and juiced
salt and freshly ground black pepper to taste
1 pre-baked thin pizza crust
8 ounces shredded pepperjack cheese
Directions
Preheat over to 450 degrees F (230 degrees C). In a small bowl, combine paprika, garlic powder, salt, black pepper, onion powder, thyme, oregano, and cayenne. Sprinkle liberally over chicken. Store any remaining mixture in airtight container for later use.
Heat a large skillet over high heat. Pour oil into hot skillet, and cook chicken in oil for 2 to 3 minutes, or until fully cooked.
Combine tomatoes, onion, jalapeno, garlic, cilantro, lime zest, and lime juice. Season with salt and pepper to taste. Spread over pizza crust, then arrange chicken over tomato mixture. Top with cheese.
Bake in preheated oven for 10 to 15 minutes, or until cheese melts.
Yummy or not :Awesome Turkey Giblet Stock recipe.
Ingredients
1 neck, giblets, and liver from a turkey
6 cups water
1 stalk celery, sliced
1 carrot, sliced
1 onion, quartered
2 tangerines, zested
1 teaspoon whole black peppercorns
Directions
In a large saucepan, combine the neck and giblets (excluding the liver), 6 cups water, celery, carrot, onion, tangerine rind, bay leaf and peppercorns. Bring mixture to a boil, reduce heat and continue to cook at a simmer, skimming the froth occasionally for 1 hour. Add liver and continue to cook at a bare simmer for an additional 30 minutes.
Strain the stock through a fine sieve into a bowl. Reserve the liver for Awesome Sausage, Apple & Dried Cranberry Stuffing. Reserve the neck and remaining giblets for the gravy. There should be about 3 cups of stock. If there is more, simmer the stock until it is reduced to about 3 cups; if there is less, add enough water to measure about 3 cups.
1 neck, giblets, and liver from a turkey
6 cups water
1 stalk celery, sliced
1 carrot, sliced
1 onion, quartered
2 tangerines, zested
1 teaspoon whole black peppercorns
Directions
In a large saucepan, combine the neck and giblets (excluding the liver), 6 cups water, celery, carrot, onion, tangerine rind, bay leaf and peppercorns. Bring mixture to a boil, reduce heat and continue to cook at a simmer, skimming the froth occasionally for 1 hour. Add liver and continue to cook at a bare simmer for an additional 30 minutes.
Strain the stock through a fine sieve into a bowl. Reserve the liver for Awesome Sausage, Apple & Dried Cranberry Stuffing. Reserve the neck and remaining giblets for the gravy. There should be about 3 cups of stock. If there is more, simmer the stock until it is reduced to about 3 cups; if there is less, add enough water to measure about 3 cups.
Yummy or not :Apricot-Glazed Cornish Hens recipe.
Ingredients
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 Cornish game hens
2 tablespoons butter, melted, divided
1/4 cup apricot preserves
1 tablespoon honey
1 tablespoon grated onion
1/8 teaspoon ground nutmeg
Directions
Combine the salt and cayenne. Rub a third of the mixture inside hens. Brush 1 tablespoon butter over hens; sprinkle with remaining seasoning mixture. Place on a rack in a shallow baking pan. Bake, uncovered, at 350 degrees F for 30 minutes.
Meanwhile, in a saucepan, combine the preserves, honey, onion, nutmeg and remaining butter. Cook and stir until preserves are melted. Brush over hens. Bake 35-40 minutes longer or until golden brown and a meat thermometer reads 180 degrees F. Cover and let stand for 5-10 minutes before serving.
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 Cornish game hens
2 tablespoons butter, melted, divided
1/4 cup apricot preserves
1 tablespoon honey
1 tablespoon grated onion
1/8 teaspoon ground nutmeg
Directions
Combine the salt and cayenne. Rub a third of the mixture inside hens. Brush 1 tablespoon butter over hens; sprinkle with remaining seasoning mixture. Place on a rack in a shallow baking pan. Bake, uncovered, at 350 degrees F for 30 minutes.
Meanwhile, in a saucepan, combine the preserves, honey, onion, nutmeg and remaining butter. Cook and stir until preserves are melted. Brush over hens. Bake 35-40 minutes longer or until golden brown and a meat thermometer reads 180 degrees F. Cover and let stand for 5-10 minutes before serving.
Yummy or not :Better Cheddar Chicken recipe.
Ingredients
1 cup crushed cornflakes cereal
3/4 cup grated Parmesan cheese
1/4 cup shredded Cheddar cheese
1 tablespoon garlic salt
1 tablespoon Creole-style seasoning
1/2 teaspoon cayenne pepper
1/2 cup butter, melted
8 skinless, boneless chicken breast halves
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, mix together the cornflake crumbs, Parmesan cheese, Cheddar cheese, garlic salt, Creole seasoning, and cayenne pepper. Pour melted butter into a shallow dish. Coat each chicken breast with melted butter, and then roll in the crumb mixture. Place coated chicken into the prepared baking dish.
Bake uncovered for 40 minutes in the preheated oven, until chicken is no longer pink, and the juices run clear.
1 cup crushed cornflakes cereal
3/4 cup grated Parmesan cheese
1/4 cup shredded Cheddar cheese
1 tablespoon garlic salt
1 tablespoon Creole-style seasoning
1/2 teaspoon cayenne pepper
1/2 cup butter, melted
8 skinless, boneless chicken breast halves
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, mix together the cornflake crumbs, Parmesan cheese, Cheddar cheese, garlic salt, Creole seasoning, and cayenne pepper. Pour melted butter into a shallow dish. Coat each chicken breast with melted butter, and then roll in the crumb mixture. Place coated chicken into the prepared baking dish.
Bake uncovered for 40 minutes in the preheated oven, until chicken is no longer pink, and the juices run clear.
Yummy or not :Baked Asparagus with Balsamic Butter Sauce recipe.
Ingredients
1 bunch fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar
Directions
Preheat oven to 400 degrees F (200 degrees C).
Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
Bake asparagus 12 minutes in the preheated oven, or until tender.
Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.
1 bunch fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar
Directions
Preheat oven to 400 degrees F (200 degrees C).
Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
Bake asparagus 12 minutes in the preheated oven, or until tender.
Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.
Yummy or not :Bacon Risotto recipe.
Ingredients
1/2 pound bacon, diced
5 cups chicken stock
2 tablespoons butter
1/2 onion, diced
4 cloves garlic, minced
1 1/2 cups Arborio rice
2 tablespoons butter
1/4 cup grated Parmesan cheese
salt and black pepper to taste
Directions
Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon and reserve.
Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, and the reserved bacon. Season to taste with salt and pepper before serving.
1/2 pound bacon, diced
5 cups chicken stock
2 tablespoons butter
1/2 onion, diced
4 cloves garlic, minced
1 1/2 cups Arborio rice
2 tablespoons butter
1/4 cup grated Parmesan cheese
salt and black pepper to taste
Directions
Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon and reserve.
Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, and the reserved bacon. Season to taste with salt and pepper before serving.
Yummy or not :Blue Cheese Garlic Bread recipe.
Ingredients
1/2 cup butter or margarine, softened
4 ounces crumbled blue cheese
2 tablespoons grated Parmesan cheese
1 tablespoon snipped chives
1 teaspoon garlic powder
1 (1 pound) loaf unsliced French bread
Directions
In a small bowl, combine the first five ingredients. Cut bread into 1-in. thick slices, but not all the way through, leaving slices attached at the bottom. Spread cheese mixture between slices. Wrap loaf in a large piece of heavy -duty foil (about 28-in. x 18-in.). Fold foil around bread and seal tightly. Bake at 350 degrees F for 20 minutes or until heated through. Serve warm.
1/2 cup butter or margarine, softened
4 ounces crumbled blue cheese
2 tablespoons grated Parmesan cheese
1 tablespoon snipped chives
1 teaspoon garlic powder
1 (1 pound) loaf unsliced French bread
Directions
In a small bowl, combine the first five ingredients. Cut bread into 1-in. thick slices, but not all the way through, leaving slices attached at the bottom. Spread cheese mixture between slices. Wrap loaf in a large piece of heavy -duty foil (about 28-in. x 18-in.). Fold foil around bread and seal tightly. Bake at 350 degrees F for 20 minutes or until heated through. Serve warm.
Yummy or not :Best Ever Pasta Salad recipe.
Ingredients
2 cups rotelli pasta
1 cup vegetable oil
1/2 cup white wine vinegar
1/2 teaspoon dried tarragon
1/2 teaspoon dried dill weed
1 teaspoon salt
2 teaspoons prepared Dijon-style mustard
1/4 cup minced pimento
2 tablespoons minced capers
coarsely ground black pepper to taste
1 green bell pepper, seeded and diced
1/2 pound Havarti cheese, diced
4 green onions, diced
4 boneless chicken breast halves - cooked, cooled and cubed
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.
In a medium bowl, whisk together the oil, vinegar, tarragon, dill, salt, mustard, pimento, capers and pepper. Seat aside.
In a large bowl, toss together the pasta, green pepper, Havarti, green onions and chicken. Add dressing to taste and toss to coat.
2 cups rotelli pasta
1 cup vegetable oil
1/2 cup white wine vinegar
1/2 teaspoon dried tarragon
1/2 teaspoon dried dill weed
1 teaspoon salt
2 teaspoons prepared Dijon-style mustard
1/4 cup minced pimento
2 tablespoons minced capers
coarsely ground black pepper to taste
1 green bell pepper, seeded and diced
1/2 pound Havarti cheese, diced
4 green onions, diced
4 boneless chicken breast halves - cooked, cooled and cubed
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.
In a medium bowl, whisk together the oil, vinegar, tarragon, dill, salt, mustard, pimento, capers and pepper. Seat aside.
In a large bowl, toss together the pasta, green pepper, Havarti, green onions and chicken. Add dressing to taste and toss to coat.
Yummy or not :Beef N Olive Sandwiches recipe.
Ingredients
1 (8 ounce) package cream cheese, softened
2 tablespoons whipping cream
1/2 teaspoon white pepper
1/4 cup chopped dried beef
3 tablespoons sliced stuffed olives
3 tablespoons chopped walnuts
8 slices bread
Directions
In a mixing bowl, combine the cream cheese, cream and pepper; mix well. Stir in beef, olives and walnuts. Spread on four slices of bread; top with remaining bread. Freeze. Remove from the freezer at least 4 hours before serving. May be frozen for up to 2 months.
1 (8 ounce) package cream cheese, softened
2 tablespoons whipping cream
1/2 teaspoon white pepper
1/4 cup chopped dried beef
3 tablespoons sliced stuffed olives
3 tablespoons chopped walnuts
8 slices bread
Directions
In a mixing bowl, combine the cream cheese, cream and pepper; mix well. Stir in beef, olives and walnuts. Spread on four slices of bread; top with remaining bread. Freeze. Remove from the freezer at least 4 hours before serving. May be frozen for up to 2 months.
Yummy or not :Brandied Fruit Topping recipe.
Ingredients
1/2 cup raisins
1/2 cup mandarin oranges
1 cup pitted prunes
3/4 cup white sugar
water to cover
1 (15 ounce) can sliced peaches, chopped
1 (15 ounce) can pineapple chunks
3/4 cup brandy
Directions
In a large saucepan combine raisins, mandarin oranges, prunes, sugar and water to cover. Simmer over medium heat until syrupy, about 10 minutes.
Stir in peaches, pineapple and brandy. Store in refrigerator.
1/2 cup raisins
1/2 cup mandarin oranges
1 cup pitted prunes
3/4 cup white sugar
water to cover
1 (15 ounce) can sliced peaches, chopped
1 (15 ounce) can pineapple chunks
3/4 cup brandy
Directions
In a large saucepan combine raisins, mandarin oranges, prunes, sugar and water to cover. Simmer over medium heat until syrupy, about 10 minutes.
Stir in peaches, pineapple and brandy. Store in refrigerator.
Yummy or not :Asiago Sun-Dried Tomato Pasta recipe.
Ingredients
2 cups heavy cream
1 cube chicken bouillon
1 tablespoon Asiago Cheese
1 tablespoon cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes
1 (16 ounce) package bow tie pasta
3/4 cup bacon
1/4 cup butter
1 cup diced red onion
2 cloves garlic, chopped
1 cup chopped green onion
1 pound grilled skinless, boneless chicken breast, diced
1 cup heavy cream
2 tablespoons chopped fresh parsley
Directions
In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
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 bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.
2 cups heavy cream
1 cube chicken bouillon
1 tablespoon Asiago Cheese
1 tablespoon cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes
1 (16 ounce) package bow tie pasta
3/4 cup bacon
1/4 cup butter
1 cup diced red onion
2 cloves garlic, chopped
1 cup chopped green onion
1 pound grilled skinless, boneless chicken breast, diced
1 cup heavy cream
2 tablespoons chopped fresh parsley
Directions
In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
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 bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.
Yummy or not :Butterfly Frosting recipe.
Ingredients
2 tablespoons butter
3 cups sifted confectioners' sugar
1 egg white
1 tablespoon cream
3/4 teaspoon vanilla extract
1/8 teaspoon salt
3 drops red food coloring
Directions
Cream butter or margarine. Add part of the sugar gradually, blending after each addition. Add remaining sugar, alternately with egg white, then with cream, beating after each addition until smooth. Stir in vanilla and salt. Divide into different bowls if you wish to make different colours, and tint delicately with colouring. Keep frosting covered to avoid crusting. If necessary, one or two drops of cream or milk may be added to maintain consistency
2 tablespoons butter
3 cups sifted confectioners' sugar
1 egg white
1 tablespoon cream
3/4 teaspoon vanilla extract
1/8 teaspoon salt
3 drops red food coloring
Directions
Cream butter or margarine. Add part of the sugar gradually, blending after each addition. Add remaining sugar, alternately with egg white, then with cream, beating after each addition until smooth. Stir in vanilla and salt. Divide into different bowls if you wish to make different colours, and tint delicately with colouring. Keep frosting covered to avoid crusting. If necessary, one or two drops of cream or milk may be added to maintain consistency
Yummy or not :Amy's Chocolate Chip Cookies recipe.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup margarine, softened
1/4 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 (3.5 ounce) package instant vanilla pudding mix
2 cups semisweet chocolate chips
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium-sized mixing bowl, combine flour and baking soda. Set aside. In another large mixing bowl, combine butter, white sugar, brown sugar, vanilla, and pudding mix. Beat until smooth and creamy. Beat in eggs. Gradually stir in flour mixture. Stir in chocolate chips.
Drop batter by heaping teaspoonfuls, about 2 inches apart, onto an ungreased cookie sheet. Bake for 9 to 9 1/2 minutes, or until browned.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup margarine, softened
1/4 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 (3.5 ounce) package instant vanilla pudding mix
2 cups semisweet chocolate chips
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium-sized mixing bowl, combine flour and baking soda. Set aside. In another large mixing bowl, combine butter, white sugar, brown sugar, vanilla, and pudding mix. Beat until smooth and creamy. Beat in eggs. Gradually stir in flour mixture. Stir in chocolate chips.
Drop batter by heaping teaspoonfuls, about 2 inches apart, onto an ungreased cookie sheet. Bake for 9 to 9 1/2 minutes, or until browned.
Yummy or not :Apricot Brisket recipe.
Ingredients
2 tablespoons vegetable oil
6 pounds beef brisket
1 onion, chopped
2 cloves crushed garlic
1 (1 ounce) package dry onion soup mix
1 pound dried apricots
Directions
In a large heavy skillet, heat oil over medium high heat. When the oil is hot, brown the beef on all sides. If the brisket is too large, cut it in half first, and brown in two stages. Place the meat in a large Dutch oven with a lid.
Add onions to the drippings in the skillet. Saute over medium heat until the onions are beginning to brown. Stir in garlic, and cook for 2 or 3 more minutes. Pour over the brisket in the Dutch oven.
Empty one package of dry, instant onion soup mix over the browned onions and meat. Arrange all of the apricots on top of the soup mix. Pour enough water around outside of meat, not on top, to cover the sides of brisket. Cover.
Bake at 325 degrees F (160 degrees C) for 1 hour. Check liquid; if dish is starting to look dry, add a bit more water around meat. Cover, and cook another hour. Remove lid, and stir apricots into gravy. Leave uncovered, and cook for another hour. Stir gravy again, and add more water if the gravy is too thick. Meat should be very tender; if necessary, bake for an additional 1/2 hour. Cut across grain to serve.
2 tablespoons vegetable oil
6 pounds beef brisket
1 onion, chopped
2 cloves crushed garlic
1 (1 ounce) package dry onion soup mix
1 pound dried apricots
Directions
In a large heavy skillet, heat oil over medium high heat. When the oil is hot, brown the beef on all sides. If the brisket is too large, cut it in half first, and brown in two stages. Place the meat in a large Dutch oven with a lid.
Add onions to the drippings in the skillet. Saute over medium heat until the onions are beginning to brown. Stir in garlic, and cook for 2 or 3 more minutes. Pour over the brisket in the Dutch oven.
Empty one package of dry, instant onion soup mix over the browned onions and meat. Arrange all of the apricots on top of the soup mix. Pour enough water around outside of meat, not on top, to cover the sides of brisket. Cover.
Bake at 325 degrees F (160 degrees C) for 1 hour. Check liquid; if dish is starting to look dry, add a bit more water around meat. Cover, and cook another hour. Remove lid, and stir apricots into gravy. Leave uncovered, and cook for another hour. Stir gravy again, and add more water if the gravy is too thick. Meat should be very tender; if necessary, bake for an additional 1/2 hour. Cut across grain to serve.
Yummy or not :Barbecued Meatballs recipe.
Ingredients
2 pounds ground beef
1 1/2 cups fresh bread crumbs
1/4 cup chopped onion
1/2 cup milk
1 1/2 teaspoons salt
1 (18 ounce) bottle barbecue sauce
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine the beef, bread, onion, milk, salt and eggs. Shape into little meatballs, about 1 inch in size. Place the meatballs into a 9x13 inch baking dish.
Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes. Pour barbecue sauce over the meatballs and bake for 35 more minutes.
2 pounds ground beef
1 1/2 cups fresh bread crumbs
1/4 cup chopped onion
1/2 cup milk
1 1/2 teaspoons salt
1 (18 ounce) bottle barbecue sauce
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine the beef, bread, onion, milk, salt and eggs. Shape into little meatballs, about 1 inch in size. Place the meatballs into a 9x13 inch baking dish.
Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes. Pour barbecue sauce over the meatballs and bake for 35 more minutes.
Yummy or not :Boneless Buffalo Wings recipe.
Ingredients
oil for deep frying
1 cup unbleached all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/2 teaspoon paprika
3 skinless, boneless chicken breasts, cut into 1/2 inch strips
1/4 cup hot pepper sauce
1 tablespoon butter
Directions
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.
oil for deep frying
1 cup unbleached all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/2 teaspoon paprika
3 skinless, boneless chicken breasts, cut into 1/2 inch strips
1/4 cup hot pepper sauce
1 tablespoon butter
Directions
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.
Yummy or not :Broccoli Souffle recipe.
Ingredients
2 teaspoons dry bread crumbs
1/2 cup butter or margarine
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
4 cups cooked chopped broccoli
2 tablespoons chopped onion
1 cup mayonnaise*
1/2 cup shredded Cheddar cheese
Directions
Separate the eggs. Let yolks and whites stand at room temperature for up to 30 minutes. Grease a 2-1/2-qt. souffle dish and dust with bread crumbs; set aside.
In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil cook and stir for 2 minutes or until thickened. Stir in broccoli and onion. Remove from the heat; stir in egg yolks until combined. Cool slightly. Stir in mayonnaise.
In a mixing bowl, beat egg whites until stiff peaks form. Stir a fourth of the egg whites into the broccoli mixture. Fold in remaining whites. Transfer to prepared souffle dish. Sprinkle with cheese if desired.
Bake at 325 degrees F for 38-42 minutes or until top is golden brown, a toothpick inserted near the side comes out clean and a meat thermometer reads 160 degrees F. Serve immediately.
2 teaspoons dry bread crumbs
1/2 cup butter or margarine
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
4 cups cooked chopped broccoli
2 tablespoons chopped onion
1 cup mayonnaise*
1/2 cup shredded Cheddar cheese
Directions
Separate the eggs. Let yolks and whites stand at room temperature for up to 30 minutes. Grease a 2-1/2-qt. souffle dish and dust with bread crumbs; set aside.
In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil cook and stir for 2 minutes or until thickened. Stir in broccoli and onion. Remove from the heat; stir in egg yolks until combined. Cool slightly. Stir in mayonnaise.
In a mixing bowl, beat egg whites until stiff peaks form. Stir a fourth of the egg whites into the broccoli mixture. Fold in remaining whites. Transfer to prepared souffle dish. Sprinkle with cheese if desired.
Bake at 325 degrees F for 38-42 minutes or until top is golden brown, a toothpick inserted near the side comes out clean and a meat thermometer reads 160 degrees F. Serve immediately.
Yummy or not :BBQ Cola Meatballs recipe.
Ingredients
1 1/2 pounds lean ground beef
1 1/4 cups dry bread crumbs
3 tablespoons grated onion
1 (1 ounce) package dry Ranch-style dressing mix
1 cup ketchup
2 tablespoons apple cider vinegar
3/4 cup cola-flavored carbonated beverage
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 teaspoon seasoning salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, mix together the ground beef, bread crumbs, egg, grated onion and Ranch dressing mix until well blended. Shape into 1 inch meatballs, and place on a 10x15 inch jellyroll pan, or any baking sheet with sides to catch the grease.
Bake for 30 minutes in the preheated oven, turning them over half way through. While the meatballs are roasting, mix together the ketchup, cider vinegar, cola, chopped onion and green pepper in a slow cooker. Season with seasoning salt, pepper, and Worcestershire sauce.
Remove meatballs from the baking sheet, and place into the sauce in the slow cooker. Cover and cook on Low for 3 hours, then remove the lid and cook for an additional 15 minutes before serving.
1 1/2 pounds lean ground beef
1 1/4 cups dry bread crumbs
3 tablespoons grated onion
1 (1 ounce) package dry Ranch-style dressing mix
1 cup ketchup
2 tablespoons apple cider vinegar
3/4 cup cola-flavored carbonated beverage
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 teaspoon seasoning salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, mix together the ground beef, bread crumbs, egg, grated onion and Ranch dressing mix until well blended. Shape into 1 inch meatballs, and place on a 10x15 inch jellyroll pan, or any baking sheet with sides to catch the grease.
Bake for 30 minutes in the preheated oven, turning them over half way through. While the meatballs are roasting, mix together the ketchup, cider vinegar, cola, chopped onion and green pepper in a slow cooker. Season with seasoning salt, pepper, and Worcestershire sauce.
Remove meatballs from the baking sheet, and place into the sauce in the slow cooker. Cover and cook on Low for 3 hours, then remove the lid and cook for an additional 15 minutes before serving.
Yummy or not :Best Tomato Pudding recipe.
Ingredients
1/2 cup water
1 (14.25 ounce) can tomato puree
3/4 cup brown sugar
1 tablespoon dried basil
1 pinch salt to taste
10 slices white bread, cubed
1/4 cup butter, melted
Directions
In a saucepan over medium heat, stir together the water and tomato puree. Mix in the brown sugar, basil and salt, and bring to a boil. Simmer over low heat for 5 minutes, then set aside.
Preheat the oven to 375 degrees F (190 degrees C). Coat a 2 quart casserole dish with cooking spray.
Place the bread cubes into the dish, and drizzle with melted butter. Pour the tomato sauce over all. Cover with a lid or aluminum foil.
Bake for 1 hour in the preheated oven. Remove the lid for the last 10 minutes.
1/2 cup water
1 (14.25 ounce) can tomato puree
3/4 cup brown sugar
1 tablespoon dried basil
1 pinch salt to taste
10 slices white bread, cubed
1/4 cup butter, melted
Directions
In a saucepan over medium heat, stir together the water and tomato puree. Mix in the brown sugar, basil and salt, and bring to a boil. Simmer over low heat for 5 minutes, then set aside.
Preheat the oven to 375 degrees F (190 degrees C). Coat a 2 quart casserole dish with cooking spray.
Place the bread cubes into the dish, and drizzle with melted butter. Pour the tomato sauce over all. Cover with a lid or aluminum foil.
Bake for 1 hour in the preheated oven. Remove the lid for the last 10 minutes.
Yummy or not :Bing Cherry Gelatin Mold recipe.
Ingredients
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (16.5 ounce) can pitted Bing cherries
1 (20 ounce) can crushed pineapple with juice
1 (6 ounce) package black cherry flavored gelatin mix
1 cup chopped pecans
Directions
Drain pineapple. Drain the cherries and save their juice.
In a saucepan combine the reserved cherry juice with the coke. Heat until boiling then stir in the gelatin. Mix until gelatin is dissolved. Remove from the heat and stir in the drained pineapple, drained cherries and chopped pecans. Pour mixture into a mold sprayed with a non-stick cooking spray and refrigerate for at least 24 hours before serving.
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (16.5 ounce) can pitted Bing cherries
1 (20 ounce) can crushed pineapple with juice
1 (6 ounce) package black cherry flavored gelatin mix
1 cup chopped pecans
Directions
Drain pineapple. Drain the cherries and save their juice.
In a saucepan combine the reserved cherry juice with the coke. Heat until boiling then stir in the gelatin. Mix until gelatin is dissolved. Remove from the heat and stir in the drained pineapple, drained cherries and chopped pecans. Pour mixture into a mold sprayed with a non-stick cooking spray and refrigerate for at least 24 hours before serving.
Yummy or not :Beef Mac Casserole recipe.
Ingredients
1 (16 ounce) package uncooked pasta shells
1 pound ground beef
1/4 cup chopped onions
1/4 cup chopped green bell pepper
1 (3 ounce) package pepperoni, sliced
2 (8 ounce) cans tomato sauce
2 cups tomato juice
3/4 teaspoon dried oregano
1/2 teaspoon celery salt
1/4 teaspoon onion powder
1/4 teaspoon garlic salt
1/4 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
2 cups shredded mozzarella cheese
Directions
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.
Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and green pepper until browned. Drain off excess grease. Stir in pepperoni, tomato sauce, tomato juice, oregano, celery salt, onion powder, garlic salt, basil, red pepper flakes, and cooked pasta. Pour into the prepared baking dish and cover with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove casserole from oven and sprinkle with mozzarella cheese. Return to the oven and bake until the cheese melts, about 5 minutes.
1 (16 ounce) package uncooked pasta shells
1 pound ground beef
1/4 cup chopped onions
1/4 cup chopped green bell pepper
1 (3 ounce) package pepperoni, sliced
2 (8 ounce) cans tomato sauce
2 cups tomato juice
3/4 teaspoon dried oregano
1/2 teaspoon celery salt
1/4 teaspoon onion powder
1/4 teaspoon garlic salt
1/4 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
2 cups shredded mozzarella cheese
Directions
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.
Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and green pepper until browned. Drain off excess grease. Stir in pepperoni, tomato sauce, tomato juice, oregano, celery salt, onion powder, garlic salt, basil, red pepper flakes, and cooked pasta. Pour into the prepared baking dish and cover with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove casserole from oven and sprinkle with mozzarella cheese. Return to the oven and bake until the cheese melts, about 5 minutes.
Yummy or not :Bonaparte with Pecans and Cranberries recipe.
Ingredients
1 (500 gram) package Bonaparte cheese, chilled
1/2 cup pecans, toasted and chopped
1/2 cup homemade or commercial cranberry sauce
baguette slices and assorted crackers
pecan halves for garnish
Directions
With a sharp knife, cut the rind off the top of the cheese. Cover with chopped nuts, pressing them gently into the cheese. Spoon the cranberry sauce uniformly over the top to cover, and sprinkle with more chopped nuts.
Place the cheese on a microwave-safe soup plate and microwave at medium-high power for about 3 minutes.
Garnish with pecan halves and serve immediately with bread and crackers and a spoon for spreading.
1 (500 gram) package Bonaparte cheese, chilled
1/2 cup pecans, toasted and chopped
1/2 cup homemade or commercial cranberry sauce
baguette slices and assorted crackers
pecan halves for garnish
Directions
With a sharp knife, cut the rind off the top of the cheese. Cover with chopped nuts, pressing them gently into the cheese. Spoon the cranberry sauce uniformly over the top to cover, and sprinkle with more chopped nuts.
Place the cheese on a microwave-safe soup plate and microwave at medium-high power for about 3 minutes.
Garnish with pecan halves and serve immediately with bread and crackers and a spoon for spreading.
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