Ingredients
1/2 cup honey
1/2 cup soy sauce
1/4 cup tomato-based chili sauce
1 tablespoon ground cumin, or more to taste
2 tablespoons vegetable oil
Directions
Whisk honey, soy sauce, chili sauce, cumin, and vegetable oil together in a bowl.
8/30/2011
Yummy or not :Broiled Ginger Chicken recipe.
Ingredients
4 pounds skinless, boneless chicken breast halves
1/2 cup mayonnaise
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
Directions
Flatten the chicken to 1/4-in. thickness. Place on a broiler pan rack. Broil for 3 minutes on each side. Combine mayonnaise, soy sauce, ginger and cayenne; brush over chicken. Broil 2-3 minutes longer on each side or until juices run clear.
4 pounds skinless, boneless chicken breast halves
1/2 cup mayonnaise
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
Directions
Flatten the chicken to 1/4-in. thickness. Place on a broiler pan rack. Broil for 3 minutes on each side. Combine mayonnaise, soy sauce, ginger and cayenne; brush over chicken. Broil 2-3 minutes longer on each side or until juices run clear.
Yummy or not :Asian Cucumber Thai Salad recipe.
Ingredients
1/3 cup distilled white vinegar
1/3 cup white sugar
1/2 teaspoon ground coriander
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
2 pounds cucumbers - halved, seeded, and sliced
1/2 cup finely chopped red onion
2 roma (plum) tomatoes, chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1/4 cup chopped roasted peanuts
fresh mint sprigs (optional)
Directions
Whisk together the vinegar, sugar, coriander, red pepper flakes, and salt in a salad bowl until the sugar is dissolved. Stir in the cucumbers, onion, tomatoes, cilantro, and chopped mint, and toss to coat with dressing. Cover and refrigerate for 1 hour to blend the flavors.
Before serving, toss again with chopped peanuts, and garnish with sprigs of fresh mint.
1/3 cup distilled white vinegar
1/3 cup white sugar
1/2 teaspoon ground coriander
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
2 pounds cucumbers - halved, seeded, and sliced
1/2 cup finely chopped red onion
2 roma (plum) tomatoes, chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1/4 cup chopped roasted peanuts
fresh mint sprigs (optional)
Directions
Whisk together the vinegar, sugar, coriander, red pepper flakes, and salt in a salad bowl until the sugar is dissolved. Stir in the cucumbers, onion, tomatoes, cilantro, and chopped mint, and toss to coat with dressing. Cover and refrigerate for 1 hour to blend the flavors.
Before serving, toss again with chopped peanuts, and garnish with sprigs of fresh mint.
Yummy or not :Alison's Colcannon recipe.
Ingredients
5 pounds potatoes, scrubbed and cubed with skin
1/2 cup butter, divided
1 cup fat-free sour cream
1 large head cabbage, finely shredded
1 bunch green onions, diced
4 cloves garlic, minced
salt and ground black pepper to taste
Directions
Place potatoes in a large pot, and add enough water to cover. Bring to a boil, and cook for about 10 minutes, until potatoes are soft enough to mash. Drain. Transfer to a large serving bowl, and mash potatoes with 1/4 cup of butter and all of the sour cream until well blended.
Melt remaining butter in a large pot (you can use the same pot) over medium heat. Add garlic and green onion, and cook, stirring until softened. Add the cabbage, cover the pan, and let the cabbage steam for about 10 minutes, stirring occasionally. Stir the cabbage mixture into the mashed potatoes, and season liberally with salt and pepper. Serve hot.
5 pounds potatoes, scrubbed and cubed with skin
1/2 cup butter, divided
1 cup fat-free sour cream
1 large head cabbage, finely shredded
1 bunch green onions, diced
4 cloves garlic, minced
salt and ground black pepper to taste
Directions
Place potatoes in a large pot, and add enough water to cover. Bring to a boil, and cook for about 10 minutes, until potatoes are soft enough to mash. Drain. Transfer to a large serving bowl, and mash potatoes with 1/4 cup of butter and all of the sour cream until well blended.
Melt remaining butter in a large pot (you can use the same pot) over medium heat. Add garlic and green onion, and cook, stirring until softened. Add the cabbage, cover the pan, and let the cabbage steam for about 10 minutes, stirring occasionally. Stir the cabbage mixture into the mashed potatoes, and season liberally with salt and pepper. Serve hot.
Yummy or not :Apple-Bacon Green Beans recipe.
Ingredients
6 bacon strips, diced
1 small onion, diced
1 (16 ounce) package frozen cut green beans
1 large tart apple, chopped
3 tablespoons brown sugar
3 tablespoons cider vinegar
2 tablespoons dried parsley flakes
salt and pepper to taste
Directions
In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Stir in the remaining ingredients. Reduce heat; cover and simmer until the apple and beans are tender.
6 bacon strips, diced
1 small onion, diced
1 (16 ounce) package frozen cut green beans
1 large tart apple, chopped
3 tablespoons brown sugar
3 tablespoons cider vinegar
2 tablespoons dried parsley flakes
salt and pepper to taste
Directions
In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Stir in the remaining ingredients. Reduce heat; cover and simmer until the apple and beans are tender.
Yummy or not :Angela's Oriental Chicken Noodle Soup recipe.
Ingredients
3 cups water
1 (3 ounce) package chicken flavored ramen noodles
2 cups chopped cooked chicken breast
2 leaves bok choy, sliced
1 carrot, sliced
1 teaspoon sesame oil
Directions
In a large saucepan, bring water to a boil. Break up block of noodles and stir into pot, reserving seasoning packet. Stir in chicken, bok choy and carrot. Bring to a boil again, then reduce heat and simmer 3 minutes. Stir in contents of seasoning packet and sesame oil.
3 cups water
1 (3 ounce) package chicken flavored ramen noodles
2 cups chopped cooked chicken breast
2 leaves bok choy, sliced
1 carrot, sliced
1 teaspoon sesame oil
Directions
In a large saucepan, bring water to a boil. Break up block of noodles and stir into pot, reserving seasoning packet. Stir in chicken, bok choy and carrot. Bring to a boil again, then reduce heat and simmer 3 minutes. Stir in contents of seasoning packet and sesame oil.
Yummy or not :Bran Knot Rolls recipe.
Ingredients
1 cup water (70 degrees to 80 degrees)
1/2 cup butter flavored shortening
1/3 cup sugar
3/4 teaspoon salt
1/2 cup bran flakes cereal
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
2 1/4 teaspoons active dry yeast
1 egg white, lightly beaten
Directions
In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Punch down. Cover and let rest for 10 minutes. Divide into 14 pieces; roll each into a rope. Tie into a knot; pinch ends and tuck under. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. Brush with egg white. Bake at 375 degrees F for 15-20 minutes or until golden brown.
1 cup water (70 degrees to 80 degrees)
1/2 cup butter flavored shortening
1/3 cup sugar
3/4 teaspoon salt
1/2 cup bran flakes cereal
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
2 1/4 teaspoons active dry yeast
1 egg white, lightly beaten
Directions
In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Punch down. Cover and let rest for 10 minutes. Divide into 14 pieces; roll each into a rope. Tie into a knot; pinch ends and tuck under. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. Brush with egg white. Bake at 375 degrees F for 15-20 minutes or until golden brown.
Yummy or not :Better than Sex Cookies recipe.
Ingredients
1 cup butter
2 cups white sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups vanilla baking chips
4 ounces macadamia nuts, chopped
Directions
Preheat oven to 350 degrees F (180 degrees C).
In a large mixer bowl, beat butter and sugar until creamy. Add eggs and vanilla extract; beat until light and fluffy.
In a separate bowl, stir together flour, baking soda and salt; gradually blend into butter mixture.
Stir in vanilla chips, and macadamia nuts. Drop by rounded tablespoonfuls onto an ungreased cookie sheet.
Bake for 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking; flatten upon cooling.) Cool slightly, remove from cookie sheet to wire rack. Cool completely.
1 cup butter
2 cups white sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups vanilla baking chips
4 ounces macadamia nuts, chopped
Directions
Preheat oven to 350 degrees F (180 degrees C).
In a large mixer bowl, beat butter and sugar until creamy. Add eggs and vanilla extract; beat until light and fluffy.
In a separate bowl, stir together flour, baking soda and salt; gradually blend into butter mixture.
Stir in vanilla chips, and macadamia nuts. Drop by rounded tablespoonfuls onto an ungreased cookie sheet.
Bake for 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking; flatten upon cooling.) Cool slightly, remove from cookie sheet to wire rack. Cool completely.
Yummy or not :Bourbon Pecan Shortbread recipe.
Ingredients
1/2 cup butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon bourbon
1/4 cup chopped pecans
1 cup all-purpose flour
2 tablespoons cornstarch
Directions
Grind the nuts with 1/2 cup flour in a food processor. Pulse on and off till the nuts are ground to a fine crumb. Add the rest of the flour and the cornstarch. Pulse to mix.
In a separate bowl, cream the butter or margarine. Mix in the confectioners' sugar, vanilla, and bourbon. Work in the flour mixture. Knead the dough until smooth.
Lightly spray your shortbread pan, or an 8 inch round pan, with a vegetable oil spray. Firmly press the dough into the pan, working from the center out. Poke the shortbread all over with a fork.
Bake at 325 degrees F (165 degrees C) for 35 minutes, or till lightly browned. Let cool for 10 minutes in the pan. Loosen the edges with a knife, and flip the pan over onto a cutting board. Tap lightly to loosen from pan. Cut into serving pieces while still warm.
1/2 cup butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon bourbon
1/4 cup chopped pecans
1 cup all-purpose flour
2 tablespoons cornstarch
Directions
Grind the nuts with 1/2 cup flour in a food processor. Pulse on and off till the nuts are ground to a fine crumb. Add the rest of the flour and the cornstarch. Pulse to mix.
In a separate bowl, cream the butter or margarine. Mix in the confectioners' sugar, vanilla, and bourbon. Work in the flour mixture. Knead the dough until smooth.
Lightly spray your shortbread pan, or an 8 inch round pan, with a vegetable oil spray. Firmly press the dough into the pan, working from the center out. Poke the shortbread all over with a fork.
Bake at 325 degrees F (165 degrees C) for 35 minutes, or till lightly browned. Let cool for 10 minutes in the pan. Loosen the edges with a knife, and flip the pan over onto a cutting board. Tap lightly to loosen from pan. Cut into serving pieces while still warm.
Yummy or not :Apple Butter III recipe.
Ingredients
1 pound dried, unsulfured apples
1/2 gallon sugar-free organic apple juice
1/4 teaspoon ground cloves
2 teaspoons ground allspice
4 teaspoons ground cinnamon
Directions
In a Dutch oven, combine the dried apples, apple juice, clove, allspice and cinnamon; mix well.
Bring to a boil, cover and simmer for 20 to 25 minutes.
Place mixture in blender and puree until smooth. Place in jars and refrigerate.
1 pound dried, unsulfured apples
1/2 gallon sugar-free organic apple juice
1/4 teaspoon ground cloves
2 teaspoons ground allspice
4 teaspoons ground cinnamon
Directions
In a Dutch oven, combine the dried apples, apple juice, clove, allspice and cinnamon; mix well.
Bring to a boil, cover and simmer for 20 to 25 minutes.
Place mixture in blender and puree until smooth. Place in jars and refrigerate.
Yummy or not :Baby Food Cake I recipe.
Ingredients
1 (18.25 ounce) package moist yellow cake mix
1/2 cup white sugar
1 cup vegetable oil
1 (4 ounce) jar apricot baby food
1 (4 ounce) jar plum baby food
1/2 cup chopped walnuts
Directions
Preheat oven to 375 degrees F (175 degrees C). Grease and flour one 9 or 10 inch Bundt pan.
Combine the cake mix, sugar, vegetable oil, eggs, apricot baby food and plum baby food. Mix for 2 minutes. Stir in walnuts and pour batter into the prepared pan.
Bake at 375 degrees F (190 degrees C) for 1 hour. Wonderful with a light dusting of confectioner's sugar or with an almond frosting.
1 (18.25 ounce) package moist yellow cake mix
1/2 cup white sugar
1 cup vegetable oil
1 (4 ounce) jar apricot baby food
1 (4 ounce) jar plum baby food
1/2 cup chopped walnuts
Directions
Preheat oven to 375 degrees F (175 degrees C). Grease and flour one 9 or 10 inch Bundt pan.
Combine the cake mix, sugar, vegetable oil, eggs, apricot baby food and plum baby food. Mix for 2 minutes. Stir in walnuts and pour batter into the prepared pan.
Bake at 375 degrees F (190 degrees C) for 1 hour. Wonderful with a light dusting of confectioner's sugar or with an almond frosting.
Yummy or not :Applesauce Cake V recipe.
Ingredients
1/2 cup butter
1 1/2 cups white sugar
1 cup applesauce
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup raisins
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans, OR 1 (9x13 inch) pan. Sift together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Blend in the applesauce. Beat in the eggs one at a time. Beat in the flour mixture, mixing just until incorporated. Stir in the raisins and walnuts. Spread batter into prepared pan.
Bake in the preheated oven for 25 to 30 minutes for the 8 inch layers, OR 35 to 40 minutes for the 9x13 inch pan. Test to see if a toothpick comes out clean. Cool in the pans for 5 minutes before turning out onto cooling racks.
1/2 cup butter
1 1/2 cups white sugar
1 cup applesauce
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup raisins
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans, OR 1 (9x13 inch) pan. Sift together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Blend in the applesauce. Beat in the eggs one at a time. Beat in the flour mixture, mixing just until incorporated. Stir in the raisins and walnuts. Spread batter into prepared pan.
Bake in the preheated oven for 25 to 30 minutes for the 8 inch layers, OR 35 to 40 minutes for the 9x13 inch pan. Test to see if a toothpick comes out clean. Cool in the pans for 5 minutes before turning out onto cooling racks.
Yummy or not :Apple Butter III recipe.
Ingredients
1 pound dried, unsulfured apples
1/2 gallon sugar-free organic apple juice
1/4 teaspoon ground cloves
2 teaspoons ground allspice
4 teaspoons ground cinnamon
Directions
In a Dutch oven, combine the dried apples, apple juice, clove, allspice and cinnamon; mix well.
Bring to a boil, cover and simmer for 20 to 25 minutes.
Place mixture in blender and puree until smooth. Place in jars and refrigerate.
1 pound dried, unsulfured apples
1/2 gallon sugar-free organic apple juice
1/4 teaspoon ground cloves
2 teaspoons ground allspice
4 teaspoons ground cinnamon
Directions
In a Dutch oven, combine the dried apples, apple juice, clove, allspice and cinnamon; mix well.
Bring to a boil, cover and simmer for 20 to 25 minutes.
Place mixture in blender and puree until smooth. Place in jars and refrigerate.
Yummy or not :Authentic Mexican Hot Sauce recipe.
Ingredients
1 dried guajillo chile
1 dried chile negro (pasilla) pepper
2 dried New Mexico chile pods
1 1/2 cups warm water
2 cloves garlic, pressed
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon packed brown sugar
1 teaspoon white vinegar
Directions
Remove stems and seeds from the guajillo chile, pasilla chile, and the New Mexico chile pods.
Heat a cast-iron skillet over medium heat. Toast the chile pods in the skillet until lightly brown, about 2 to 3 minutes. Transfer the chile pods to a small bowl and pour the warm water over them. Allow chiles to soak about 40 minutes.
Remove the guajillo and New Mexico chiles from the water. Use a spoon to scrape the pulp from the skin. Discard the skin. Place the pulp of the guajillo chile and the New Mexico chiles in a food processor with the pasilla chile and the water in which the peppers soaked. Puree in the food processor until all ingredients are combined. Add the garlic, cumin, salt, brown sugar, salt, and vinegar. Puree the mixture until smooth.
1 dried guajillo chile
1 dried chile negro (pasilla) pepper
2 dried New Mexico chile pods
1 1/2 cups warm water
2 cloves garlic, pressed
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon packed brown sugar
1 teaspoon white vinegar
Directions
Remove stems and seeds from the guajillo chile, pasilla chile, and the New Mexico chile pods.
Heat a cast-iron skillet over medium heat. Toast the chile pods in the skillet until lightly brown, about 2 to 3 minutes. Transfer the chile pods to a small bowl and pour the warm water over them. Allow chiles to soak about 40 minutes.
Remove the guajillo and New Mexico chiles from the water. Use a spoon to scrape the pulp from the skin. Discard the skin. Place the pulp of the guajillo chile and the New Mexico chiles in a food processor with the pasilla chile and the water in which the peppers soaked. Puree in the food processor until all ingredients are combined. Add the garlic, cumin, salt, brown sugar, salt, and vinegar. Puree the mixture until smooth.
Yummy or not :Bill's Beefuna Burgers recipe.
Ingredients
1 1/2 pounds ground round
1 (6 ounce) can tuna packed in oil, drained
1 large sweet onion, finely chopped
3 tablespoons sweet pickle relish
seasoning salt and pepper to taste
6 hamburger buns, split
Directions
Preheat an outdoor grill for medium-high heat. When grill is hot, lightly oil the grate.
In a large bowl, mix together the ground beef, tuna, onion, and relish. Season with seasoning salt and pepper to your liking. Form the meat mixture into 6 patties.
Place patties on the hot grill, and cook for 6 to 9 minutes on each side, or until cooked through. Serve on buns with the usual toppings.
1 1/2 pounds ground round
1 (6 ounce) can tuna packed in oil, drained
1 large sweet onion, finely chopped
3 tablespoons sweet pickle relish
seasoning salt and pepper to taste
6 hamburger buns, split
Directions
Preheat an outdoor grill for medium-high heat. When grill is hot, lightly oil the grate.
In a large bowl, mix together the ground beef, tuna, onion, and relish. Season with seasoning salt and pepper to your liking. Form the meat mixture into 6 patties.
Place patties on the hot grill, and cook for 6 to 9 minutes on each side, or until cooked through. Serve on buns with the usual toppings.
Yummy or not :Apple Breakfast Popover recipe.
Ingredients
4 egg whites
1/2 cup fat-free milk
1/2 cup all-purpose flour
1 tablespoon butter or stick margarine, melted
1/8 teaspoon salt
1 1/2 cups finely chopped peeled apple
1/2 cup apple jelly
2 tablespoons water
1/8 teaspoon ground cinnamon
Directions
In a mixing bowl, beat the egg whites, milk, flour, butter and salt until smooth. Pour into an 8-in. square baking dish coated with nonstick cooking spray. Bake at 400 degrees F for 20-25 minutes or until golden and puffed. Meanwhile, in a small saucepan, combine the apples, jelly, water and cinnamon. heat over low heat until jelly is melted and mixture is heated through. Cut popover into quarters; serve with apple topping.
4 egg whites
1/2 cup fat-free milk
1/2 cup all-purpose flour
1 tablespoon butter or stick margarine, melted
1/8 teaspoon salt
1 1/2 cups finely chopped peeled apple
1/2 cup apple jelly
2 tablespoons water
1/8 teaspoon ground cinnamon
Directions
In a mixing bowl, beat the egg whites, milk, flour, butter and salt until smooth. Pour into an 8-in. square baking dish coated with nonstick cooking spray. Bake at 400 degrees F for 20-25 minutes or until golden and puffed. Meanwhile, in a small saucepan, combine the apples, jelly, water and cinnamon. heat over low heat until jelly is melted and mixture is heated through. Cut popover into quarters; serve with apple topping.
Yummy or not :Asparagus, Prosciutto and Fontina Tart recipe.
Ingredients
1/2 (17.3 ounce) package Pepperidge Farm� Puff Pastry Sheets
1/4 cup Dijon-style mustard
1 pound fresh asparagus
2 ounces prosciutto, cut into thin strips
1 cup shredded fontina cheese
1 tablespoon chopped fresh thyme leaves
Directions
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10 x 14-inch rectangle. Place the pastry sheet onto the baking sheet. Brush the pastry sheet with the mustard. Fold in the edges of the rectangle about 1/4-inch and crimp with a fork to seal.
Arrange the asparagus on the pastry in a single layer. Sprinkle with the prosciutto, fontina and thyme.
Bake for 20 minutes or until the pastry is golden and the asparagus is tender.
1/2 (17.3 ounce) package Pepperidge Farm� Puff Pastry Sheets
1/4 cup Dijon-style mustard
1 pound fresh asparagus
2 ounces prosciutto, cut into thin strips
1 cup shredded fontina cheese
1 tablespoon chopped fresh thyme leaves
Directions
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10 x 14-inch rectangle. Place the pastry sheet onto the baking sheet. Brush the pastry sheet with the mustard. Fold in the edges of the rectangle about 1/4-inch and crimp with a fork to seal.
Arrange the asparagus on the pastry in a single layer. Sprinkle with the prosciutto, fontina and thyme.
Bake for 20 minutes or until the pastry is golden and the asparagus is tender.
Yummy or not :Applesauce Pork Loin recipe.
Ingredients
1 (3 pound) boneless pork loin roast
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 cup applesauce
3 tablespoons Dijon mustard
1 tablespoon honey
3 sprigs fresh rosemary
Directions
Sprinkle roast with salt and pepper. In a large skillet, brown roast on all sides in oil. Place on a rack in a shallow roasting pan. Combine the applesauce, mustard and honey; spread over roast. Top with rosemary. Bake, uncovered, at 350 degrees F for 1-3/4 to 2-1/2 hours or until a meat thermometer reads 160 degrees F. Let stand for 10 minutes before slicing.
1 (3 pound) boneless pork loin roast
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 cup applesauce
3 tablespoons Dijon mustard
1 tablespoon honey
3 sprigs fresh rosemary
Directions
Sprinkle roast with salt and pepper. In a large skillet, brown roast on all sides in oil. Place on a rack in a shallow roasting pan. Combine the applesauce, mustard and honey; spread over roast. Top with rosemary. Bake, uncovered, at 350 degrees F for 1-3/4 to 2-1/2 hours or until a meat thermometer reads 160 degrees F. Let stand for 10 minutes before slicing.
Yummy or not :Black Forest Cookies recipe.
Ingredients
1 (11.5 ounce) package milk chocolate morsels, divided
1/2 cup brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
3/4 cup flour
1/4 teaspoon baking powder
1 (6 ounce) package Ocean Spray� Craisins� Cherry Juice Infused Dried Cranberries
1 cup pecans or walnuts, coarsely chopped
Directions
Preheat oven to 350 degrees F.
Pour 3/4 cup morsels into an uncovered large microwave-safe bowl. Set remaining morsels aside. Microwave morsels for 2 minutes on high. Stir until chocolate is smooth.
Stir in brown sugar, butter, eggs and vanilla. Add flour and baking powder, mixing until thoroughly combined. Stir in remaining morsels, cherry flavor dried cranberries and pecans.
Drop by tablespoonfuls onto a greased cookie sheet. Bake for 12 minutes or until cookies are puffed and set to the touch. For a firmer cookie bake for 14 minutes. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and cool completely. Makes about 2 1/2 dozen cookies.
1 (11.5 ounce) package milk chocolate morsels, divided
1/2 cup brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
3/4 cup flour
1/4 teaspoon baking powder
1 (6 ounce) package Ocean Spray� Craisins� Cherry Juice Infused Dried Cranberries
1 cup pecans or walnuts, coarsely chopped
Directions
Preheat oven to 350 degrees F.
Pour 3/4 cup morsels into an uncovered large microwave-safe bowl. Set remaining morsels aside. Microwave morsels for 2 minutes on high. Stir until chocolate is smooth.
Stir in brown sugar, butter, eggs and vanilla. Add flour and baking powder, mixing until thoroughly combined. Stir in remaining morsels, cherry flavor dried cranberries and pecans.
Drop by tablespoonfuls onto a greased cookie sheet. Bake for 12 minutes or until cookies are puffed and set to the touch. For a firmer cookie bake for 14 minutes. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and cool completely. Makes about 2 1/2 dozen cookies.
Yummy or not :Balsamic Bleu Cheese Salad recipe.
Ingredients
2 cups mixed baby greens
1 cup leaf lettuce - rinsed, dried and torn into bite-size pieces
8 ounces blue cheese, crumbled
1 cup chopped walnuts
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 teaspoons lemon juice
Directions
In a medium bowl, toss together the mixed greens, leaf lettuce, cheese and walnuts. Set aside.
In a small bowl, whisk together the balsamic vinegar, olive oil and lemon juice. Pour over the salad mixture and toss well.
2 cups mixed baby greens
1 cup leaf lettuce - rinsed, dried and torn into bite-size pieces
8 ounces blue cheese, crumbled
1 cup chopped walnuts
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 teaspoons lemon juice
Directions
In a medium bowl, toss together the mixed greens, leaf lettuce, cheese and walnuts. Set aside.
In a small bowl, whisk together the balsamic vinegar, olive oil and lemon juice. Pour over the salad mixture and toss well.
Yummy or not :Black-Eyed Pea Salad III recipe.
Ingredients
2 (15 ounce) cans black-eyed peas, rinsed and drained
1 cup cherry tomatoes, halved
1/2 small red onion, cut into slivers
1/2 cup light Italian-style salad dressing
Directions
Lightly mix the black-eyed peas, cherry tomatoes, onion, and salad dressing together in a salad bowl; let stand for 1 hour to blend the flavors before serving.
2 (15 ounce) cans black-eyed peas, rinsed and drained
1 cup cherry tomatoes, halved
1/2 small red onion, cut into slivers
1/2 cup light Italian-style salad dressing
Directions
Lightly mix the black-eyed peas, cherry tomatoes, onion, and salad dressing together in a salad bowl; let stand for 1 hour to blend the flavors before serving.
Yummy or not :Best Formula Three-Cheese Fondue recipe.
Ingredients
1 cup white wine
1 tablespoon butter
1 tablespoon all-purpose flour
7 ounces Gruyere cheese, cubed
7 ounces sharp Cheddar cheese, cubed
7 ounces Emmentaler cheese, cubed
Directions
Bring the wine to a boil in a small saucepan.
Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.
1 cup white wine
1 tablespoon butter
1 tablespoon all-purpose flour
7 ounces Gruyere cheese, cubed
7 ounces sharp Cheddar cheese, cubed
7 ounces Emmentaler cheese, cubed
Directions
Bring the wine to a boil in a small saucepan.
Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.
Yummy or not :All-Day Meatballs recipe.
Ingredients
3/4 cup quick-cooking oats
3 tablespoons finely chopped onion
1 1/2 teaspoons salt
1 1/2 pounds ground beef
1 cup ketchup
1/2 cup water
3 tablespoons vinegar
2 tablespoons sugar
Directions
In a bowl, combine the first four ingredients. Crumble beef over the mixture and mix well. Shape into 1-in. balls. Place in a slow cooker. In a bowl, combine the ketchup, water, vinegar and sugar; mix well. Pour over meatballs. Cover and cook on low for 6-8 hours or until the meat is no longer pink.
3/4 cup quick-cooking oats
3 tablespoons finely chopped onion
1 1/2 teaspoons salt
1 1/2 pounds ground beef
1 cup ketchup
1/2 cup water
3 tablespoons vinegar
2 tablespoons sugar
Directions
In a bowl, combine the first four ingredients. Crumble beef over the mixture and mix well. Shape into 1-in. balls. Place in a slow cooker. In a bowl, combine the ketchup, water, vinegar and sugar; mix well. Pour over meatballs. Cover and cook on low for 6-8 hours or until the meat is no longer pink.
Yummy or not :Blueberry Flummery recipe.
Ingredients
1 (3.5 ounce) package instant vanilla pudding mix
2 cups cold milk
2 pints fresh blueberries
1/2 cup white sugar, or more to taste
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon white sugar
1/2 teaspoon salt
1/4 cup vegetable oil
1 cup milk
Directions
Whisk the pudding and 2 cups milk together in a bowl until thickened, about 2 minutes. Refrigerate the pudding until serving time.
Mix blueberries and 1/2 cup sugar in a large saucepan, and pour in enough water to just barely cover the berries. Bring the mixture to a boil over medium heat, reduce heat to low, and simmer while you make the biscuits.
To make drop biscuits, mix flour, baking powder, 1 tablespoon of sugar, and salt together in a bowl. Make a well in the center of the flour mixture, and pour in vegetable oil and 1 cup of milk. Stir until the mixture forms a soft dough.
Bring the berry mixture back to a boil, and drop the biscuit dough into the boiling blueberries by heaping spoonfuls. Cover, and simmer over medium-low heat until the biscuit dough is cooked through, about 15 minutes. A knife inserted into a dumpling will come out clean. To serve, scoop a biscuit into a serving bowl, spoon blueberry sauce over, and top with chilled vanilla pudding.
1 (3.5 ounce) package instant vanilla pudding mix
2 cups cold milk
2 pints fresh blueberries
1/2 cup white sugar, or more to taste
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon white sugar
1/2 teaspoon salt
1/4 cup vegetable oil
1 cup milk
Directions
Whisk the pudding and 2 cups milk together in a bowl until thickened, about 2 minutes. Refrigerate the pudding until serving time.
Mix blueberries and 1/2 cup sugar in a large saucepan, and pour in enough water to just barely cover the berries. Bring the mixture to a boil over medium heat, reduce heat to low, and simmer while you make the biscuits.
To make drop biscuits, mix flour, baking powder, 1 tablespoon of sugar, and salt together in a bowl. Make a well in the center of the flour mixture, and pour in vegetable oil and 1 cup of milk. Stir until the mixture forms a soft dough.
Bring the berry mixture back to a boil, and drop the biscuit dough into the boiling blueberries by heaping spoonfuls. Cover, and simmer over medium-low heat until the biscuit dough is cooked through, about 15 minutes. A knife inserted into a dumpling will come out clean. To serve, scoop a biscuit into a serving bowl, spoon blueberry sauce over, and top with chilled vanilla pudding.
Yummy or not :Buffalo Chicken Fingers recipe.
Ingredients
4 skinless, boneless chicken breast halves - cut into finger-sized pieces
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 cup bread crumbs
2 egg whites, beaten
1 tablespoon water
Directions
Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.
In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.
Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet.
Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juices run clear.
4 skinless, boneless chicken breast halves - cut into finger-sized pieces
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 cup bread crumbs
2 egg whites, beaten
1 tablespoon water
Directions
Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.
In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.
Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet.
Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juices run clear.
Yummy or not :Black Bean Spread recipe.
Ingredients
1 1/2 cups cooked black beans
3 tablespoons hot salsa
2 green onions, chopped
2 cloves garlic, minced
1/2 cup low-fat cottage cheese
1 teaspoon hot pepper sauce
2 teaspoons ground cumin
1 teaspoon ground coriander seed
salt and pepper to taste
Directions
Combine black beans, salsa, green onions, garlic, cottage cheese, hot pepper sauce, cumin, coriander, salt and pepper in an electric blender and blend until smooth. Add a little water, if necessary, to blend mixture thoroughly.
1 1/2 cups cooked black beans
3 tablespoons hot salsa
2 green onions, chopped
2 cloves garlic, minced
1/2 cup low-fat cottage cheese
1 teaspoon hot pepper sauce
2 teaspoons ground cumin
1 teaspoon ground coriander seed
salt and pepper to taste
Directions
Combine black beans, salsa, green onions, garlic, cottage cheese, hot pepper sauce, cumin, coriander, salt and pepper in an electric blender and blend until smooth. Add a little water, if necessary, to blend mixture thoroughly.
Yummy or not :Bucket of Margaritas recipe.
Ingredients
4 1/2 cups water
1 1/2 cups tequila
1 (12 fluid ounce) can frozen limeade
1/2 cup triple sec (orange-flavored liqueur)
1 whole lime, cut into 6 wedges
Directions
Mix the water, tequila, limeade, and orange liqueur in a freezer-proof container with a lid; stir. Cover and store in freezer until it reaches a slush-like consistency, about 24 hours. Serve in glasses garnished with lime wedges.
4 1/2 cups water
1 1/2 cups tequila
1 (12 fluid ounce) can frozen limeade
1/2 cup triple sec (orange-flavored liqueur)
1 whole lime, cut into 6 wedges
Directions
Mix the water, tequila, limeade, and orange liqueur in a freezer-proof container with a lid; stir. Cover and store in freezer until it reaches a slush-like consistency, about 24 hours. Serve in glasses garnished with lime wedges.
Yummy or not :Amaretto Cream Cake recipe.
Ingredients
1 (18.25 ounce) package yellow cake mix
1 cup buttermilk
1/4 cup amaretto liqueur
1/4 cup vegetable oil
1 (15 ounce) can apricot halves, drained
2/3 cup amaretto liqueur
2 (8 ounce) packages cream cheese
3 tablespoons amaretto liqueur
4 cups sifted confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 round 9 inch pans.
In a large bowl, combine cake mix, eggs, buttermilk, 1/4 cup amaretto and oil. Beat for 4 minutes on medium speed. Pour into 2 round 9 inch pans.
Bake at 350 degrees F (175 degrees C) for 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. When cool, slice each layer in half horizontally, making 4 layers.
Make apricot filling by combining drained apricots and 1/2 cup plus 2 tablespoons amaretto in a blender. Process until smooth. Place bottom layer of cake on serving dish. Spread 1/3 of apricot filling on cake layer, then repeat with other layers. Frost with Amaretto Cheese Frosting.
To make Amaretto Cheese Frosting: In a medium bowl, beat cream cheese and 3 tablespoons amaretto until soft. Add confectioners sugar and beat until smooth. Frost top and sides of cake.
1 (18.25 ounce) package yellow cake mix
1 cup buttermilk
1/4 cup amaretto liqueur
1/4 cup vegetable oil
1 (15 ounce) can apricot halves, drained
2/3 cup amaretto liqueur
2 (8 ounce) packages cream cheese
3 tablespoons amaretto liqueur
4 cups sifted confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 round 9 inch pans.
In a large bowl, combine cake mix, eggs, buttermilk, 1/4 cup amaretto and oil. Beat for 4 minutes on medium speed. Pour into 2 round 9 inch pans.
Bake at 350 degrees F (175 degrees C) for 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. When cool, slice each layer in half horizontally, making 4 layers.
Make apricot filling by combining drained apricots and 1/2 cup plus 2 tablespoons amaretto in a blender. Process until smooth. Place bottom layer of cake on serving dish. Spread 1/3 of apricot filling on cake layer, then repeat with other layers. Frost with Amaretto Cheese Frosting.
To make Amaretto Cheese Frosting: In a medium bowl, beat cream cheese and 3 tablespoons amaretto until soft. Add confectioners sugar and beat until smooth. Frost top and sides of cake.
Yummy or not :Anise Cookies II recipe.
Ingredients
4 eggs, separated
2 cups confectioners' sugar
1 pinch salt
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 tablespoon ground anise seed
1 tablespoon cold water
Directions
Beat egg whites with water until stiff.
In a large bowl, beat egg yolks with sugar, salt, and vanilla until creamy. Fold egg whites into yolks using a wire whisk. Sift flour and anise into the bowl, and gently stir together with the whisk. Mix will look lumpy.
Put dough into decorating bag with round large tip, and press 1 inch rounds onto sheet. Let cookies sit out overnight at room temperature to dry.
The next day, cover cookies with a sheet of parchment paper, and bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cookies are done when bottom is light brown, but tops are still almost white. Cool.
Store in container for 2 to 3 weeks in a cool place to mellow and to turn soft. You can add a slice of bread or a piece of apple to help soften the cookies.
4 eggs, separated
2 cups confectioners' sugar
1 pinch salt
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 tablespoon ground anise seed
1 tablespoon cold water
Directions
Beat egg whites with water until stiff.
In a large bowl, beat egg yolks with sugar, salt, and vanilla until creamy. Fold egg whites into yolks using a wire whisk. Sift flour and anise into the bowl, and gently stir together with the whisk. Mix will look lumpy.
Put dough into decorating bag with round large tip, and press 1 inch rounds onto sheet. Let cookies sit out overnight at room temperature to dry.
The next day, cover cookies with a sheet of parchment paper, and bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cookies are done when bottom is light brown, but tops are still almost white. Cool.
Store in container for 2 to 3 weeks in a cool place to mellow and to turn soft. You can add a slice of bread or a piece of apple to help soften the cookies.
Yummy or not :Asian-Style Pork Chop Bake recipe.
Ingredients
1/2 cup teriyaki sauce
1/2 cup orange juice
1/4 cup dry sherry
2 teaspoons minced fresh ginger root
2 cloves garlic, minced
ground black pepper to taste
1 dash ground allspice
6 (3/4 inch) thick pork chops
Directions
To Make Marinade: In a medium, non-reactive bowl, mix the teriyaki sauce, orange juice, sherry, ginger root, garlic, pepper and allspice. Add pork chops to bowl, cover, and marinate in refrigerator for 6 hours, turning as needed.
Preheat oven to 400 degrees F (200 degrees C).
Remove chops and marinade from refrigerator. Remove cover and bake in the preheated oven for 30 to 40 minutes, or until internal temperature of meat has reached 160 degrees F (70 degrees C).
1/2 cup teriyaki sauce
1/2 cup orange juice
1/4 cup dry sherry
2 teaspoons minced fresh ginger root
2 cloves garlic, minced
ground black pepper to taste
1 dash ground allspice
6 (3/4 inch) thick pork chops
Directions
To Make Marinade: In a medium, non-reactive bowl, mix the teriyaki sauce, orange juice, sherry, ginger root, garlic, pepper and allspice. Add pork chops to bowl, cover, and marinate in refrigerator for 6 hours, turning as needed.
Preheat oven to 400 degrees F (200 degrees C).
Remove chops and marinade from refrigerator. Remove cover and bake in the preheated oven for 30 to 40 minutes, or until internal temperature of meat has reached 160 degrees F (70 degrees C).
Yummy or not :Blueberry Peach Cobbler recipe.
Ingredients
1/2 cup packed brown sugar
3 tablespoons cornstarch
1/4 teaspoon ground mace
1/4 cup sherry or unsweetened apple juice
5 cups sliced peeled peaches
1 cup fresh or frozen blueberries
1/2 cup chopped pecans
1 tablespoon butter
1 tablespoon lemon juice
1 cup all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 cup cold butter
1/4 cup milk
1 egg, lightly beaten
Directions
In a large saucepan, combine the brown sugar, cornstarch and mace. Stir in sherry or juice until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the peaches, blueberries, pecans, butter and lemon juice. Pour into a greased shallow 2-qt. baking dish.
For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until coarse crumbs form. Stir in milk and egg. Spoon over fruit mixture. Bake at 400 degrees F for 25-30 minutes or until bubbly and a toothpick inserted in the topping comes out clean. Serve warm.
1/2 cup packed brown sugar
3 tablespoons cornstarch
1/4 teaspoon ground mace
1/4 cup sherry or unsweetened apple juice
5 cups sliced peeled peaches
1 cup fresh or frozen blueberries
1/2 cup chopped pecans
1 tablespoon butter
1 tablespoon lemon juice
1 cup all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 cup cold butter
1/4 cup milk
1 egg, lightly beaten
Directions
In a large saucepan, combine the brown sugar, cornstarch and mace. Stir in sherry or juice until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the peaches, blueberries, pecans, butter and lemon juice. Pour into a greased shallow 2-qt. baking dish.
For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until coarse crumbs form. Stir in milk and egg. Spoon over fruit mixture. Bake at 400 degrees F for 25-30 minutes or until bubbly and a toothpick inserted in the topping comes out clean. Serve warm.
Inscription à :
Articles (Atom)