Ingredients
1/2 cup butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
2 cups sliced bananas
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup dates, pitted and chopped
1/2 cup chopped almonds
1/4 cup butter, softened
1/8 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1 1/2 cups confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, cream margarine and sugar. Gradually mix in eggs and vanilla. Stir in bananas. Sift together the flour, baking powder, baking soda, and salt. Stir into the sugar mixture. Finally, fold in dates and chopped almonds.
Spread batter evenly into prepared baking pan. Bake in preheated oven for 30 to 35 minutes.
While the bars are baking, You can make the lemon icing. In a small bowl, Mix together salt and confectioners sugar. Stir in soft butter, lemon juice, and vanilla. Beat until smooth.
When bars are cool, spread the lemon icing over the top and cut into squares. Mmmm Mmmmm!
8/31/2011
Yummy or not :Banana Bread Crumb Pudding recipe.
Ingredients
1 banana, mashed
1/3 cup applesauce
1/4 cup nonfat milk
2 tablespoons honey
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
4 cups dry bread crumbs
1/2 cup raisins
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
In a bowl, combine banana, egg, applesauce, milk and honey to form a batter. Stir in brown sugar, cinnamon, nutmeg and cloves. Fold in bread crumbs. Stir in raisins. Pour into prepared dish.
Bake in preheated oven 30 minutes, until set.
1 banana, mashed
1/3 cup applesauce
1/4 cup nonfat milk
2 tablespoons honey
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
4 cups dry bread crumbs
1/2 cup raisins
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
In a bowl, combine banana, egg, applesauce, milk and honey to form a batter. Stir in brown sugar, cinnamon, nutmeg and cloves. Fold in bread crumbs. Stir in raisins. Pour into prepared dish.
Bake in preheated oven 30 minutes, until set.
Yummy or not :Banana Margaritas recipe.
Ingredients
6 fluid ounces tequila
1 (6 ounce) can frozen limeade concentrate
4 fluid ounces triple sec liqueur
1/4 cup coarse granulated sugar
Directions
Sugar the rims of 4 large margarita glasses. To do so, pour sugar onto a small plate, moisten the rims of the glasses on a damp towel and press them into the sugar.
In a blender, combine tequila, limeade, triple sec and ice. Blend until smooth. Add bananas and blend again until smooth. Pour into glasses and serve.
6 fluid ounces tequila
1 (6 ounce) can frozen limeade concentrate
4 fluid ounces triple sec liqueur
1/4 cup coarse granulated sugar
Directions
Sugar the rims of 4 large margarita glasses. To do so, pour sugar onto a small plate, moisten the rims of the glasses on a damp towel and press them into the sugar.
In a blender, combine tequila, limeade, triple sec and ice. Blend until smooth. Add bananas and blend again until smooth. Pour into glasses and serve.
Yummy or not :Beef/Mushroom Pockets recipe.
Ingredients
1 (16 ounce) package hot roll mix
1 pound ground beef
1 (10.75 ounce) can cream of mushroom soup
1 (4 ounce) can mushroom pieces, drained
1 small onion, chopped
1 tablespoon Worcestershire sauce
1 cup shredded Cheddar cheese
2 tablespoons water
Directions
Prepare roll mix according to package directions for pizza crust. While dough rises, brown meat in a skillet. Drain excess fat. Stir in the soup, mushrooms, onion and Worcestershire sauce. Remove from heat.
Divide the dough into eight pieces. Form each piece into a ball. On a lightly floured surface, roll each ball into an 8-in. circle. Place circles on 2 lightly greased baking sheets. Divide meat mixture over eight circles. Top with cheese. Moisten edges of dough and fold in half. Press edges firmly together with a fork. Prick top of dough. Beat egg and water; brush over each pocket. Bake at 400 degrees F for about 20 minutes.
1 (16 ounce) package hot roll mix
1 pound ground beef
1 (10.75 ounce) can cream of mushroom soup
1 (4 ounce) can mushroom pieces, drained
1 small onion, chopped
1 tablespoon Worcestershire sauce
1 cup shredded Cheddar cheese
2 tablespoons water
Directions
Prepare roll mix according to package directions for pizza crust. While dough rises, brown meat in a skillet. Drain excess fat. Stir in the soup, mushrooms, onion and Worcestershire sauce. Remove from heat.
Divide the dough into eight pieces. Form each piece into a ball. On a lightly floured surface, roll each ball into an 8-in. circle. Place circles on 2 lightly greased baking sheets. Divide meat mixture over eight circles. Top with cheese. Moisten edges of dough and fold in half. Press edges firmly together with a fork. Prick top of dough. Beat egg and water; brush over each pocket. Bake at 400 degrees F for about 20 minutes.
Yummy or not :Blender White Bread recipe.
Ingredients
3 1/2 cups all-purpose flour, divided
1 (.25 ounce) package active dry yeast
1/4 cup shortening
2 tablespoons white sugar
1 teaspoon salt
1 egg
Directions
Combine 1 1/2 cups of the flour and yeast in the container of a blender. Cover and pulse until mixed. Measure the milk, shortening, sugar and salt into a saucepan. Warm over low heat until the shortening is melted. Remove from the heat and cool until just barely warm to the touch. Pour this into the blender with the flour. Add the egg; blend on the lowest setting to mix.
Pour the blended mixture into a bowl, and stir in enough flour to make a moderately stiff dough. Cover with a towel and let rise until doubled in size, about 45 minutes.
Punch down the dough and turn out of the bowl onto a lightly floured surface. Grease a 9x5 inch loaf pan while you allow the dough to rest for a few minutes. Shape the dough into a loaf and place into the pan. Let rise again until double in size, 30 to 40 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Bake the loaf until deep golden brown, 40 to 45 minutes.
3 1/2 cups all-purpose flour, divided
1 (.25 ounce) package active dry yeast
1/4 cup shortening
2 tablespoons white sugar
1 teaspoon salt
1 egg
Directions
Combine 1 1/2 cups of the flour and yeast in the container of a blender. Cover and pulse until mixed. Measure the milk, shortening, sugar and salt into a saucepan. Warm over low heat until the shortening is melted. Remove from the heat and cool until just barely warm to the touch. Pour this into the blender with the flour. Add the egg; blend on the lowest setting to mix.
Pour the blended mixture into a bowl, and stir in enough flour to make a moderately stiff dough. Cover with a towel and let rise until doubled in size, about 45 minutes.
Punch down the dough and turn out of the bowl onto a lightly floured surface. Grease a 9x5 inch loaf pan while you allow the dough to rest for a few minutes. Shape the dough into a loaf and place into the pan. Let rise again until double in size, 30 to 40 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Bake the loaf until deep golden brown, 40 to 45 minutes.
Yummy or not :Alice Chicken recipe.
Ingredients
4 skinless, boneless chicken breast halves
5 fluid ounces Worcestershire sauce
8 slices bacon
2 tablespoons butter
8 ounces fresh mushrooms, sliced
1 (8 ounce) package Monterey Jack cheese, shredded
1 (16 ounce) container honey mustard salad dressing
Directions
Place chicken in a glass dish or bowl; poke with a fork several times, then pour Worcestershire sauce in and turn to coat. Cover dish or bowl and refrigerate for about 1 hour.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
Heat butter in a small skillet over medium heat. Add mushrooms, and saute for about 10 minutes, or until soft; set aside.
Preheat oven to Broil.
Remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes each side. When chicken is almost finished, top each breast with 2 slices bacon, then cheese. Continue to broil until cheese has melted, then remove from oven. Serve with mushrooms and salad dressing for topping.
4 skinless, boneless chicken breast halves
5 fluid ounces Worcestershire sauce
8 slices bacon
2 tablespoons butter
8 ounces fresh mushrooms, sliced
1 (8 ounce) package Monterey Jack cheese, shredded
1 (16 ounce) container honey mustard salad dressing
Directions
Place chicken in a glass dish or bowl; poke with a fork several times, then pour Worcestershire sauce in and turn to coat. Cover dish or bowl and refrigerate for about 1 hour.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
Heat butter in a small skillet over medium heat. Add mushrooms, and saute for about 10 minutes, or until soft; set aside.
Preheat oven to Broil.
Remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes each side. When chicken is almost finished, top each breast with 2 slices bacon, then cheese. Continue to broil until cheese has melted, then remove from oven. Serve with mushrooms and salad dressing for topping.
Yummy or not :Black Bottom Cupcakes I recipe.
Ingredients
1 (8 ounce) package cream cheese, softened
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
Bake in preheated oven for 25 to 30 minutes.
1 (8 ounce) package cream cheese, softened
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
Bake in preheated oven for 25 to 30 minutes.
Yummy or not :Bow Tie Pasta with Sausage and Sweet Peppers recipe.
Ingredients
1 pound Italian sausage, cut into 1/2 inch pieces
2 green bell peppers, chopped
8 ounces farfalle pasta
1/2 cup beef broth
1/4 teaspoon ground black pepper
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.
While pasta is cooking, cook sausage and peppers in large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in the broth, season with black pepper and bring to a boil.
Toss pasta with sausage sauce and serve.
1 pound Italian sausage, cut into 1/2 inch pieces
2 green bell peppers, chopped
8 ounces farfalle pasta
1/2 cup beef broth
1/4 teaspoon ground black pepper
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.
While pasta is cooking, cook sausage and peppers in large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in the broth, season with black pepper and bring to a boil.
Toss pasta with sausage sauce and serve.
Yummy or not :Beer Cheese Soup V recipe.
Ingredients
3/4 cup butter
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced onion
3/4 cup all-purpose flour
1/2 teaspoon ground dry mustard
1 (14.5 ounce) can chicken broth
5 ounces shredded Cheddar cheese
5 ounces shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
1 (12 fluid ounce) can or bottle beer
Directions
In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot.
When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.
3/4 cup butter
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced onion
3/4 cup all-purpose flour
1/2 teaspoon ground dry mustard
1 (14.5 ounce) can chicken broth
5 ounces shredded Cheddar cheese
5 ounces shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
1 (12 fluid ounce) can or bottle beer
Directions
In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot.
When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.
Yummy or not :Aromatic Asian Burgers (Abalos Style) recipe.
Ingredients
1 tablespoon sesame oil
1 tablespoon soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1 pound ground beef
1 green onion, chopped
1 (5 ounce) can water chestnuts, drained and diced
1 tablespoon peanut oil
Directions
Knead together the sesame oil, soy sauce, garlic powder, ground ginger, onion powder, pepper, ground beef, green onion, and water chestnuts in a bowl until evenly combined; form into four patties.
Heat the peanut oil in a skillet over medium-high heat. Cook in the skillet until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
1 tablespoon sesame oil
1 tablespoon soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1 pound ground beef
1 green onion, chopped
1 (5 ounce) can water chestnuts, drained and diced
1 tablespoon peanut oil
Directions
Knead together the sesame oil, soy sauce, garlic powder, ground ginger, onion powder, pepper, ground beef, green onion, and water chestnuts in a bowl until evenly combined; form into four patties.
Heat the peanut oil in a skillet over medium-high heat. Cook in the skillet until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Yummy or not :Angel Shrimp Pasta recipe.
Ingredients
1/2 cup margarine
1 onion, chopped
1 1/2 cups sliced fresh mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup
8 ounces jalapeno processed cheese spread
1 pound fresh shrimp, peeled and deveined
1 pound angel hair pasta
Directions
In a large skillet over medium heat, melt margarine and saute onions and mushrooms; add soup and processed cheese spread and blend together.
Add shrimp and cook for about 10 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 7 minutes or until al dente; drain.
Pour sauce over pasta and serve.
1/2 cup margarine
1 onion, chopped
1 1/2 cups sliced fresh mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup
8 ounces jalapeno processed cheese spread
1 pound fresh shrimp, peeled and deveined
1 pound angel hair pasta
Directions
In a large skillet over medium heat, melt margarine and saute onions and mushrooms; add soup and processed cheese spread and blend together.
Add shrimp and cook for about 10 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 7 minutes or until al dente; drain.
Pour sauce over pasta and serve.
Yummy or not :Authentic Chile con Queso recipe.
Ingredients
2 tablespoons vegetable oil
1/2 onion, diced
1 tomato, diced
10 large roasted green chile peppers, seeded and chopped
1/2 cup shredded queso asadero (white Mexican cheese)
1/4 cup shredded Monterey Jack cheese
1/4 cup milk
salt to taste
Directions
Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.
2 tablespoons vegetable oil
1/2 onion, diced
1 tomato, diced
10 large roasted green chile peppers, seeded and chopped
1/2 cup shredded queso asadero (white Mexican cheese)
1/4 cup shredded Monterey Jack cheese
1/4 cup milk
salt to taste
Directions
Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.
Yummy or not :Barbecue Tofu Sandwiches recipe.
Ingredients
1 (12 ounce) package extra firm tofu
3 tablespoons vegetable oil
1 onion, thinly sliced
1 1/2 cups barbecue sauce
6 hamburger buns
Directions
Drain the tofu between paper towels until most of the water has been squeezed out.
Slice tofu into 1/4 inch thick slices.
Heat vegetable oil in a large skillet, fry tofu strips until golden brown on both sides. Add onion and cook for a few minutes, until onion is at your desired consistency.
Pour in barbeque sauce (use more or less, according to your taste). Cook the mixture for ten minutes on low and serve on buns.
1 (12 ounce) package extra firm tofu
3 tablespoons vegetable oil
1 onion, thinly sliced
1 1/2 cups barbecue sauce
6 hamburger buns
Directions
Drain the tofu between paper towels until most of the water has been squeezed out.
Slice tofu into 1/4 inch thick slices.
Heat vegetable oil in a large skillet, fry tofu strips until golden brown on both sides. Add onion and cook for a few minutes, until onion is at your desired consistency.
Pour in barbeque sauce (use more or less, according to your taste). Cook the mixture for ten minutes on low and serve on buns.
Yummy or not :Butternut Squash Supreme recipe.
Ingredients
3 pounds butternut squash, peeled and cubed
2 eggs, beaten
1 cup shredded Cheddar cheese
1 medium onion, chopped
3/4 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup crushed butter-flavored crackers
2 tablespoons butter or margarine
Directions
Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until very tender. drain well and place in a large bowl; mash. In another bowl, combine the eggs, cheese, onion, milk, salt and pepper; add to the mashed squash and mix well.
Transfer to a greased 2-qt. baking dish. Sprinkle with cracker crumbs. Dot with butter. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a knife comes out clean.
3 pounds butternut squash, peeled and cubed
2 eggs, beaten
1 cup shredded Cheddar cheese
1 medium onion, chopped
3/4 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup crushed butter-flavored crackers
2 tablespoons butter or margarine
Directions
Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until very tender. drain well and place in a large bowl; mash. In another bowl, combine the eggs, cheese, onion, milk, salt and pepper; add to the mashed squash and mix well.
Transfer to a greased 2-qt. baking dish. Sprinkle with cracker crumbs. Dot with butter. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a knife comes out clean.
Yummy or not :Balsamic Roasted Pork Loin recipe.
Ingredients
2 tablespoons steak seasoning rub
1/2 cup balsamic vinegar
1/2 cup olive oil
2 pounds boneless pork loin roast
Directions
Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C).
Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.
2 tablespoons steak seasoning rub
1/2 cup balsamic vinegar
1/2 cup olive oil
2 pounds boneless pork loin roast
Directions
Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C).
Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.
Yummy or not :Brown Sugar and Honey Limeade recipe.
Ingredients
1 3/4 cups freshly squeezed lime juice and pulp
10 cups cool water
1/2 cup honey, warmed
1/2 cup brown sugar
2 limes, sliced
Directions
Combine the lime juice and water in a pitcher; mix in the warm honey. Stir the brown sugar into the mixture until dissolved completely. Pour over ice and top with a lime slice to serve.
1 3/4 cups freshly squeezed lime juice and pulp
10 cups cool water
1/2 cup honey, warmed
1/2 cup brown sugar
2 limes, sliced
Directions
Combine the lime juice and water in a pitcher; mix in the warm honey. Stir the brown sugar into the mixture until dissolved completely. Pour over ice and top with a lime slice to serve.
Yummy or not :Asparagus Crab Au Gratin recipe.
Ingredients
1 (10 ounce) package frozen asparagus cuts, thawed and drained
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1/2 cup shredded Cheddar cheese
4 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
1 cup soft bread crumbs
Directions
Place asparagus in a greased 1-qt. baking dish. Top with crab and sprinkle with cheese; set aside. In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Whisk in milk, mustard, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in lemon juice. Pour over asparagus. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350 degrees F for 30 minutes or until heated through.
1 (10 ounce) package frozen asparagus cuts, thawed and drained
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1/2 cup shredded Cheddar cheese
4 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
1 cup soft bread crumbs
Directions
Place asparagus in a greased 1-qt. baking dish. Top with crab and sprinkle with cheese; set aside. In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Whisk in milk, mustard, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in lemon juice. Pour over asparagus. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350 degrees F for 30 minutes or until heated through.
Yummy or not :Basil Pesto Sunshine Sandwich recipe.
Ingredients
1 slice focaccia bread, cut in half horizontally
1 tablespoon mayonnaise
2 teaspoons basil pesto
2 tablespoons sun-dried tomato pesto
1/4 cup roasted red peppers
1/2 cup crumbled feta cheese
1/2 cup fresh basil leaves
Directions
In a small bowl, mix together mayonnaise and basil pesto; spread onto one half of bread. Spread other half with sun-dried tomato pesto. Arrange roasted red peppers on bottom piece. Cover with feta cheese, then fresh basil. Top with remaining slice of bread.
1 slice focaccia bread, cut in half horizontally
1 tablespoon mayonnaise
2 teaspoons basil pesto
2 tablespoons sun-dried tomato pesto
1/4 cup roasted red peppers
1/2 cup crumbled feta cheese
1/2 cup fresh basil leaves
Directions
In a small bowl, mix together mayonnaise and basil pesto; spread onto one half of bread. Spread other half with sun-dried tomato pesto. Arrange roasted red peppers on bottom piece. Cover with feta cheese, then fresh basil. Top with remaining slice of bread.
Yummy or not :Baked Pineapple I recipe.
Ingredients
1 (20 ounce) can unsweetened pineapple chunks
3 tablespoons white sugar
6 tablespoons butter, melted
3 tablespoons all-purpose flour
5 ounces shredded Cheddar cheese
25 buttery round crackers, crumbled
Directions
Drain pineapple, reserving 3 tablespoons juice.
Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.
1 (20 ounce) can unsweetened pineapple chunks
3 tablespoons white sugar
6 tablespoons butter, melted
3 tablespoons all-purpose flour
5 ounces shredded Cheddar cheese
25 buttery round crackers, crumbled
Directions
Drain pineapple, reserving 3 tablespoons juice.
Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.
Yummy or not :Better Peanut Butter Sandwich recipe.
Ingredients
2 slices bread
1 1/2 tablespoons peanut butter
1 1/2 tablespoons applesauce
Directions
Spread peanut butter on one slice of bread, and applesauce on the other slice. Place them together, cut in half, and serve.
2 slices bread
1 1/2 tablespoons peanut butter
1 1/2 tablespoons applesauce
Directions
Spread peanut butter on one slice of bread, and applesauce on the other slice. Place them together, cut in half, and serve.
Yummy or not :Bearnaise Sauce II recipe.
Ingredients
1/4 cup butter
1 teaspoon minced onion
1 tablespoon white wine vinegar
2 egg yolks, beaten
2 tablespoons heavy cream
1 1/2 teaspoons lemon juice
1 teaspoon dried tarragon
1 teaspoon chopped fresh parsley
1/4 teaspoon salt
1 pinch dry mustard
1 pinch cayenne pepper
Directions
Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well.
Return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds.
1/4 cup butter
1 teaspoon minced onion
1 tablespoon white wine vinegar
2 egg yolks, beaten
2 tablespoons heavy cream
1 1/2 teaspoons lemon juice
1 teaspoon dried tarragon
1 teaspoon chopped fresh parsley
1/4 teaspoon salt
1 pinch dry mustard
1 pinch cayenne pepper
Directions
Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well.
Return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds.
Yummy or not :Apple Pie Slices recipe.
Ingredients
2 1/2 cups all-purpose flour
2 tablespoons white sugar
2 egg yolks
1/2 cup milk
1/2 teaspoon salt
1 cup shortening
2 egg whites
9 apple - peeled, cored and sliced
3/4 cup white sugar
1/2 teaspoon ground cinnamon
1 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon vanilla extract
3 tablespoons milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a medium bowl, stir together the flour, 2 tablespoons of sugar, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Combine the egg yolks and 1/2 cup of milk, stir into the flour mixture.
On a lightly floured surface, roll half of the dough out to the size of the prepared pan. Cover the inside of the pan with the dough. Spread dough with a light coating of egg white. Fill with sliced apples and sprinkle sugar and cinnamon on top. Roll out remaining dough and place on top of apples. Brush with a light coating of egg white.
Bake for 35 to 40 minutes in the preheated oven, until the crust is golden. In a small bowl, beat together the confectioners' sugar, salt, vanilla and milk until smooth. Drizzle over cooled bars, cut into squares.
2 1/2 cups all-purpose flour
2 tablespoons white sugar
2 egg yolks
1/2 cup milk
1/2 teaspoon salt
1 cup shortening
2 egg whites
9 apple - peeled, cored and sliced
3/4 cup white sugar
1/2 teaspoon ground cinnamon
1 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon vanilla extract
3 tablespoons milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a medium bowl, stir together the flour, 2 tablespoons of sugar, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Combine the egg yolks and 1/2 cup of milk, stir into the flour mixture.
On a lightly floured surface, roll half of the dough out to the size of the prepared pan. Cover the inside of the pan with the dough. Spread dough with a light coating of egg white. Fill with sliced apples and sprinkle sugar and cinnamon on top. Roll out remaining dough and place on top of apples. Brush with a light coating of egg white.
Bake for 35 to 40 minutes in the preheated oven, until the crust is golden. In a small bowl, beat together the confectioners' sugar, salt, vanilla and milk until smooth. Drizzle over cooled bars, cut into squares.
Yummy or not :Banana Smoothie recipe.
Ingredients
2 cups milk
2 medium ripe bananas
1/4 cup honey
1/2 teaspoon vanilla extract
Directions
Combine all ingredients in a blender until smooth.
2 cups milk
2 medium ripe bananas
1/4 cup honey
1/2 teaspoon vanilla extract
Directions
Combine all ingredients in a blender until smooth.
Yummy or not :Busy-Day Dinner recipe.
Ingredients
1 pound ground beef, browned and drained
1 (7 ounce) package macaroni, cooked, rinsed and drained
1 cup finely chopped celery
1 cup chopped green pepper
1 cup finely chopped onion
2 cups thinly sliced carrots
1 (28 ounce) can tomatoes with juice, chopped
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
Directions
Combine all ingredients in a saucepan. Bring to a boil over medium heat; reduce heat and simmer gently, covered, for 30 minutes. Add water if a thinner stew is desired.
1 pound ground beef, browned and drained
1 (7 ounce) package macaroni, cooked, rinsed and drained
1 cup finely chopped celery
1 cup chopped green pepper
1 cup finely chopped onion
2 cups thinly sliced carrots
1 (28 ounce) can tomatoes with juice, chopped
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
Directions
Combine all ingredients in a saucepan. Bring to a boil over medium heat; reduce heat and simmer gently, covered, for 30 minutes. Add water if a thinner stew is desired.
Yummy or not :Basic Curry Sauce recipe.
Ingredients
2 tablespoons peanut oil
1 tablespoon margarine
1 large onion, chopped
1 tablespoon minced fresh ginger root
2 tablespoons minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cumin
1/4 teaspoon ground turmeric
1 teaspoon cayenne pepper
2 serrano chile peppers, seeded
1/2 cup fresh cilantro
1/2 cup yogurt, whisked until smooth
3 cups water
Directions
Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.
2 tablespoons peanut oil
1 tablespoon margarine
1 large onion, chopped
1 tablespoon minced fresh ginger root
2 tablespoons minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cumin
1/4 teaspoon ground turmeric
1 teaspoon cayenne pepper
2 serrano chile peppers, seeded
1/2 cup fresh cilantro
1/2 cup yogurt, whisked until smooth
3 cups water
Directions
Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.
Yummy or not :Beer Roasted Lime Chicken recipe.
Ingredients
1 (4 pound) whole chicken
1 tablespoon salt, or to taste
1 tablespoon ground black pepper, or to taste
1 lime, halved
1/2 (12 fluid ounce) can beer
1 cup water
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Season the chicken inside and out with salt and pepper. Squeeze the juice from the lime over the whole chicken, then place the halves into the cavity of the chicken. Set the half full beer can in the center of a roasting pan or baking dish, and place the chicken over it in an upright position with the beer inserted into the cavity. Pour water into the bottom of the pan. Cover the chicken with aluminum foil, and place roasting pan and all into the oven.
Roast the chicken for about 1 1/2 hours in the preheated oven, removing foil during the last 20 minutes. Baste occasionally with the drippings. When finished, the internal temperature of the chicken should be 180 degrees F (80 degrees C) when taken in the meatiest part of the thigh. Let the chicken rest for about 10 minutes before serving.
1 (4 pound) whole chicken
1 tablespoon salt, or to taste
1 tablespoon ground black pepper, or to taste
1 lime, halved
1/2 (12 fluid ounce) can beer
1 cup water
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Season the chicken inside and out with salt and pepper. Squeeze the juice from the lime over the whole chicken, then place the halves into the cavity of the chicken. Set the half full beer can in the center of a roasting pan or baking dish, and place the chicken over it in an upright position with the beer inserted into the cavity. Pour water into the bottom of the pan. Cover the chicken with aluminum foil, and place roasting pan and all into the oven.
Roast the chicken for about 1 1/2 hours in the preheated oven, removing foil during the last 20 minutes. Baste occasionally with the drippings. When finished, the internal temperature of the chicken should be 180 degrees F (80 degrees C) when taken in the meatiest part of the thigh. Let the chicken rest for about 10 minutes before serving.
Yummy or not :Apricot Chops recipe.
Ingredients
1 tablespoon olive oil
4 (1 inch thick) bone-in pork chops
salt and pepper to taste
1 cup apricot jam
1 cup Catalina salad dressing
1 (1 ounce) package dry onion soup mix
1 garlic clove, crushed
Directions
Preheat oven to 400 degrees F (200 degrees C).
Heat oil in frying pan over medium-high heat. Season pork chops with salt and pepper; cook 2 to 3 minutes per side until well-browned.
Stir jam, salad dressing, onion soup mix, and garlic together in a bowl until well-blended. Place chops in a 9x13 inch baking pan lined with foil, and cover with apricot mixture.
Bake in preheated oven approximately 40 minutes, until internal temperature has reached 160 degrees F (70 degrees C), or pork is no longer pink in the center.
1 tablespoon olive oil
4 (1 inch thick) bone-in pork chops
salt and pepper to taste
1 cup apricot jam
1 cup Catalina salad dressing
1 (1 ounce) package dry onion soup mix
1 garlic clove, crushed
Directions
Preheat oven to 400 degrees F (200 degrees C).
Heat oil in frying pan over medium-high heat. Season pork chops with salt and pepper; cook 2 to 3 minutes per side until well-browned.
Stir jam, salad dressing, onion soup mix, and garlic together in a bowl until well-blended. Place chops in a 9x13 inch baking pan lined with foil, and cover with apricot mixture.
Bake in preheated oven approximately 40 minutes, until internal temperature has reached 160 degrees F (70 degrees C), or pork is no longer pink in the center.
Yummy or not :Bulgur Barbecue recipe.
Ingredients
2 3/4 cups water, divided
2/3 cup bulgur
1 1/2 pounds lean ground beef
1 1/2 cups chopped celery
1 large onion, chopped
1 (8 ounce) can tomato sauce
1/2 cup packed brown sugar
1/2 cup ketchup
1 tablespoon white vinegar
1/2 teaspoon prepared mustard
1/4 teaspoon salt
1/4 teaspoon pepper
12 hamburger buns, split
Directions
In a saucepan, bring 2 cups water to a boil. Stir in bulgur. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Drain and squeeze dry; set aside.
In a large nonstick skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, brown sugar, ketchup, vinegar, mustard, salt, pepper and remaining water. Stir in reserved bulgur.
Transfer to a 2-qt. baking dish. Cover and bake at 350 degrees F for 50-60 minutes or until heated through. Serve on buns.
2 3/4 cups water, divided
2/3 cup bulgur
1 1/2 pounds lean ground beef
1 1/2 cups chopped celery
1 large onion, chopped
1 (8 ounce) can tomato sauce
1/2 cup packed brown sugar
1/2 cup ketchup
1 tablespoon white vinegar
1/2 teaspoon prepared mustard
1/4 teaspoon salt
1/4 teaspoon pepper
12 hamburger buns, split
Directions
In a saucepan, bring 2 cups water to a boil. Stir in bulgur. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Drain and squeeze dry; set aside.
In a large nonstick skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, brown sugar, ketchup, vinegar, mustard, salt, pepper and remaining water. Stir in reserved bulgur.
Transfer to a 2-qt. baking dish. Cover and bake at 350 degrees F for 50-60 minutes or until heated through. Serve on buns.
Yummy or not :Bow Tie Chicken: Tux Optional recipe.
Ingredients
2 cups bow tie pasta
1 cup pasta sauce
1/2 cup Hidden Valley� Original Ranch� Salad Dressing, divided
1 tablespoon olive oil
1/2 pound boneless, skinless chicken breast
1 cup frozen peas
1 cup frozen corn
1/2 cup crumbled feta cheese
1/4 cup breadcrumbs
Directions
Preheat oven to 350 degrees F. Grease a 10-inch round casserole dish.
Cook pasta according to package directions. Drain. Stir sauce and 1/4 cup Ranch into pasta; set aside.
Heat olive oil in frying pan. Cook chicken over medium heat. Remove chicken; cut into small pieces. Return chicken to frying pan. Add peas, corn and Feta to frying pan; simmer for 5 minutes.
Scoop half the pasta mixture into casserole dish. Layer half the chicken mixture on top of the pasta. Repeat. Drizzle remaining Ranch and sprinkle breadcrumbs on top. Bake for 30 minutes.
2 cups bow tie pasta
1 cup pasta sauce
1/2 cup Hidden Valley� Original Ranch� Salad Dressing, divided
1 tablespoon olive oil
1/2 pound boneless, skinless chicken breast
1 cup frozen peas
1 cup frozen corn
1/2 cup crumbled feta cheese
1/4 cup breadcrumbs
Directions
Preheat oven to 350 degrees F. Grease a 10-inch round casserole dish.
Cook pasta according to package directions. Drain. Stir sauce and 1/4 cup Ranch into pasta; set aside.
Heat olive oil in frying pan. Cook chicken over medium heat. Remove chicken; cut into small pieces. Return chicken to frying pan. Add peas, corn and Feta to frying pan; simmer for 5 minutes.
Scoop half the pasta mixture into casserole dish. Layer half the chicken mixture on top of the pasta. Repeat. Drizzle remaining Ranch and sprinkle breadcrumbs on top. Bake for 30 minutes.
Yummy or not :Black Bing Cherry Pie recipe.
Ingredients
1 (14 ounce) can sweetened condensed milk
1/2 pint heavy whipping cream
2 lemons, juiced
1 cup chopped pecans
1 (16.5 ounce) can pitted Bing cherries, drained
1 (9 inch) prepared graham cracker crust
Directions
In a large bowl, combine condensed milk, lemon juice, pecans and cherries.
In a separate bowl, whip cream to soft peaks, and fold into milk mixture.
Pour into crust and chill in refrigerator for at least 4 hours before serving.
1 (14 ounce) can sweetened condensed milk
1/2 pint heavy whipping cream
2 lemons, juiced
1 cup chopped pecans
1 (16.5 ounce) can pitted Bing cherries, drained
1 (9 inch) prepared graham cracker crust
Directions
In a large bowl, combine condensed milk, lemon juice, pecans and cherries.
In a separate bowl, whip cream to soft peaks, and fold into milk mixture.
Pour into crust and chill in refrigerator for at least 4 hours before serving.
Yummy or not :Asian Steak Stir-Fry Salad recipe.
Ingredients
1/4 cup peanut oil
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 pound skirt steak, sliced into strips
1/2 green bell pepper, chopped
1/4 onion, chopped
2 tablespoons chopped green onion
1 tablespoon chopped fresh ginger root
1 tablespoon chopped serrano pepper
1 cup fresh baby spinach
1/4 cup balsamic vinaigrette salad dressing
Directions
Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.
Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette.
1/4 cup peanut oil
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 pound skirt steak, sliced into strips
1/2 green bell pepper, chopped
1/4 onion, chopped
2 tablespoons chopped green onion
1 tablespoon chopped fresh ginger root
1 tablespoon chopped serrano pepper
1 cup fresh baby spinach
1/4 cup balsamic vinaigrette salad dressing
Directions
Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.
Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette.
Yummy or not :Banana Cake I recipe.
Ingredients
3 cups cake flour
1 teaspoon baking powder
1 1/8 teaspoons baking soda
3/4 cup unsalted butter
2 1/4 cups white sugar
3/4 teaspoon salt
1 1/2 cups mashed bananas
6 tablespoons buttermilk
1 teaspoon vanilla extract
Directions
Preheat oven to 375 degrees F ( 190 degrees C). Grease and flour 3, 9-inch round cake pans.
Sift the flour with the baking powder and soda.
In a large bowl, cream together the butter or margarine, sugar, and salt. Add eggs one at a time to the creamed mixture, beating well after each addition.
Add alternately to the creamed mixture the flour mixture, the bananas, and the buttermilk. Add vanilla, and mix well. Pour into the well greased pans.
Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 40 minutes. Let cake cool and frost with your choice of icings.
3 cups cake flour
1 teaspoon baking powder
1 1/8 teaspoons baking soda
3/4 cup unsalted butter
2 1/4 cups white sugar
3/4 teaspoon salt
1 1/2 cups mashed bananas
6 tablespoons buttermilk
1 teaspoon vanilla extract
Directions
Preheat oven to 375 degrees F ( 190 degrees C). Grease and flour 3, 9-inch round cake pans.
Sift the flour with the baking powder and soda.
In a large bowl, cream together the butter or margarine, sugar, and salt. Add eggs one at a time to the creamed mixture, beating well after each addition.
Add alternately to the creamed mixture the flour mixture, the bananas, and the buttermilk. Add vanilla, and mix well. Pour into the well greased pans.
Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 40 minutes. Let cake cool and frost with your choice of icings.
Yummy or not :Apple Butter Cookies recipe.
Ingredients
1/4 cup butter or margarine, softened
1 cup packed brown sugar
1/2 cup quick-cooking oats
1/2 cup apple butter
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk
1/2 cup chopped nuts
1/2 cup raisins
Directions
In a small mixing bowl, cream butter and sugar. Beat in egg, oats and apple butter. Combine dry ingredients; gradually add to creamed mixture along with the milk; beat until blended. Stir in nuts and raisins. Cover and refrigerate until easy to handle.
Drop by teaspoonfuls onto lightly greased baking sheets. Bake at 350 degrees F for 15 minutes or until set. Remove to wire racks.
1/4 cup butter or margarine, softened
1 cup packed brown sugar
1/2 cup quick-cooking oats
1/2 cup apple butter
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk
1/2 cup chopped nuts
1/2 cup raisins
Directions
In a small mixing bowl, cream butter and sugar. Beat in egg, oats and apple butter. Combine dry ingredients; gradually add to creamed mixture along with the milk; beat until blended. Stir in nuts and raisins. Cover and refrigerate until easy to handle.
Drop by teaspoonfuls onto lightly greased baking sheets. Bake at 350 degrees F for 15 minutes or until set. Remove to wire racks.
Yummy or not :Apricot Sausage Kabobs recipe.
Ingredients
3/4 cup apricot preserves
3/4 cup Dijon mustard
1 pound fully cooked kielbasa or Polish sausage, cut into 12 pieces
12 dried apricots
12 medium fresh mushrooms
Hot cooked rice
Directions
In a small bowl, combine preserves and mustard; mix well. Remove 1/2 cup for serving; set aside. Alternate sausage, apricots and mushrooms on four metal or soaked bamboo skewers. Grill, covered, over indirect heat for 15-20 minutes or until meat juices run clear. Turn frequently and baste with remaining apricot sauce. Warm the reserved sauce; serve with kabobs and rice.
3/4 cup apricot preserves
3/4 cup Dijon mustard
1 pound fully cooked kielbasa or Polish sausage, cut into 12 pieces
12 dried apricots
12 medium fresh mushrooms
Hot cooked rice
Directions
In a small bowl, combine preserves and mustard; mix well. Remove 1/2 cup for serving; set aside. Alternate sausage, apricots and mushrooms on four metal or soaked bamboo skewers. Grill, covered, over indirect heat for 15-20 minutes or until meat juices run clear. Turn frequently and baste with remaining apricot sauce. Warm the reserved sauce; serve with kabobs and rice.
Yummy or not :Beef Stroganoff I recipe.
Ingredients
1/4 cup butter
1 1/2 pounds sirloin tip, cut into thin slices
1 onion, chopped
1 (16 ounce) container sour cream
Directions
Melt butter in a large skillet over medium heat. Add beef and the onions; cook until the meat is browned and the onion tender.
Stir in sour cream, and heat through. Do not boil.
1/4 cup butter
1 1/2 pounds sirloin tip, cut into thin slices
1 onion, chopped
1 (16 ounce) container sour cream
Directions
Melt butter in a large skillet over medium heat. Add beef and the onions; cook until the meat is browned and the onion tender.
Stir in sour cream, and heat through. Do not boil.
Yummy or not :Beer and Soy Sauce Chicken recipe.
Ingredients
1 cup soy sauce
1 cup water
1 clove garlic, peeled and minced
salt and pepper to taste
4 skinless, boneless chicken breast halves
Directions
In a large bowl, mix the soy sauce, beer, water, and garlic. Season with salt and pepper. Place chicken in the bowl. Cover, and marinate in the refrigerator 8 hours, or overnight. Turn chicken once while marinating.
Preheat an outdoor grill for high heat, and lightly oil grate.
Place chicken on the prepared grill, and cook 10 to 15 minutes per side, until no longer pink and juices run clear. Discard remaining marinade.
1 cup soy sauce
1 cup water
1 clove garlic, peeled and minced
salt and pepper to taste
4 skinless, boneless chicken breast halves
Directions
In a large bowl, mix the soy sauce, beer, water, and garlic. Season with salt and pepper. Place chicken in the bowl. Cover, and marinate in the refrigerator 8 hours, or overnight. Turn chicken once while marinating.
Preheat an outdoor grill for high heat, and lightly oil grate.
Place chicken on the prepared grill, and cook 10 to 15 minutes per side, until no longer pink and juices run clear. Discard remaining marinade.
Yummy or not :Brazilian Black Bean Stew recipe.
Ingredients
1 tablespoon canola oil
1/4 pound chorizo sausage, chopped
1/3 pound cooked ham, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 (1 pound) sweet potatoes, peeled and diced
1 large red bell pepper, diced
2 (14.5 ounce) cans diced tomatoes with juice
1 small hot green chile pepper, diced
1 1/2 cups water
2 (16 ounce) cans black beans, rinsed and drained
1 mango - peeled, seeded and diced
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
Directions
Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.
1 tablespoon canola oil
1/4 pound chorizo sausage, chopped
1/3 pound cooked ham, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 (1 pound) sweet potatoes, peeled and diced
1 large red bell pepper, diced
2 (14.5 ounce) cans diced tomatoes with juice
1 small hot green chile pepper, diced
1 1/2 cups water
2 (16 ounce) cans black beans, rinsed and drained
1 mango - peeled, seeded and diced
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
Directions
Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.
Yummy or not :Brandon's Squash Surprise recipe.
Ingredients
2 medium delicata squash, halved and seeded
2 tablespoons honey
1 tablespoon dark brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon allspice
Directions
Place squash in a large saucepan with enough water to cover. Bring to a boil, and cook 10 minutes or until tender. Drain, and cool slightly. When cool enough, remove the skin.
Transfer squash to a medium bowl. Mix in the honey, dark brown sugar, cinnamon, and allspice. Mash together thoroughly, and serve warm.
2 medium delicata squash, halved and seeded
2 tablespoons honey
1 tablespoon dark brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon allspice
Directions
Place squash in a large saucepan with enough water to cover. Bring to a boil, and cook 10 minutes or until tender. Drain, and cool slightly. When cool enough, remove the skin.
Transfer squash to a medium bowl. Mix in the honey, dark brown sugar, cinnamon, and allspice. Mash together thoroughly, and serve warm.
Yummy or not :Bandito Chicken Wings recipe.
Ingredients
12 whole chicken wings
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup butter or margarine, divided
2 tablespoons cooking oil
1/2 cup taco sauce
1/4 cup barbecue sauce
1/4 cup French salad dressing
1 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
Directions
Cut chicken wings into three sections; discard wing tips. Sprinkle with salt and pepper. In a skillet over medium heat, combine 2 tablespoons butter and oil. Fry chicken until brown, about 6-8 minutes on each side. Place in a greased 13-in. x 9-in. x 2-in. baking dish. In a saucepan, combine taco sauce, barbecue sauce, French dressing, Worcestershire sauce, hot pepper sauce and remaining butter; cook and stir over medium heat until butter is melted and sauce is blended. Pour 1/2 cup over the chicken wings. Bake, uncovered, at 300 degrees F for 15-20 minutes or until chicken juices run clear. Serve with the remaining sauce.
12 whole chicken wings
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup butter or margarine, divided
2 tablespoons cooking oil
1/2 cup taco sauce
1/4 cup barbecue sauce
1/4 cup French salad dressing
1 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
Directions
Cut chicken wings into three sections; discard wing tips. Sprinkle with salt and pepper. In a skillet over medium heat, combine 2 tablespoons butter and oil. Fry chicken until brown, about 6-8 minutes on each side. Place in a greased 13-in. x 9-in. x 2-in. baking dish. In a saucepan, combine taco sauce, barbecue sauce, French dressing, Worcestershire sauce, hot pepper sauce and remaining butter; cook and stir over medium heat until butter is melted and sauce is blended. Pour 1/2 cup over the chicken wings. Bake, uncovered, at 300 degrees F for 15-20 minutes or until chicken juices run clear. Serve with the remaining sauce.
Yummy or not :Buffalo Chicken and Ranch Wraps recipe.
Ingredients
1 pound thin-sliced bacon
2 tablespoons bacon drippings
3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
1/4 cup Buffalo wing sauce
2 tablespoons butter, melted
12 (10 inch) flour tortillas
1 cup diced fresh tomato
3/4 cup ranch dressing, divided
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 15 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble when cool.
Drain off all but 2 tablespoons of the bacon drippings, and cook and stir the chicken breast chunks until browned, about 10 minutes. Cover the skillet and allow chicken to continue cooking until no longer pink inside and the juices run clear, about 10 more minutes. Stir in the Buffalo sauce and melted butter until chicken is thoroughly coated. Stir in the crumbled bacon. Keep the mixture warm.
Heat the tortillas, one at a time, in a large ungreased skillet over medium heat until they begin to form air bubbles and small brown spots. Fill each each warmed tortilla with about 1/3 cup of the chicken filling and a tablespoon or so of tomatoes; sprinkle the tomatoes with 1 tablespoon of ranch dressing. Wrap the tortilla around the filling; serve warm.
1 pound thin-sliced bacon
2 tablespoons bacon drippings
3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
1/4 cup Buffalo wing sauce
2 tablespoons butter, melted
12 (10 inch) flour tortillas
1 cup diced fresh tomato
3/4 cup ranch dressing, divided
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 15 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble when cool.
Drain off all but 2 tablespoons of the bacon drippings, and cook and stir the chicken breast chunks until browned, about 10 minutes. Cover the skillet and allow chicken to continue cooking until no longer pink inside and the juices run clear, about 10 more minutes. Stir in the Buffalo sauce and melted butter until chicken is thoroughly coated. Stir in the crumbled bacon. Keep the mixture warm.
Heat the tortillas, one at a time, in a large ungreased skillet over medium heat until they begin to form air bubbles and small brown spots. Fill each each warmed tortilla with about 1/3 cup of the chicken filling and a tablespoon or so of tomatoes; sprinkle the tomatoes with 1 tablespoon of ranch dressing. Wrap the tortilla around the filling; serve warm.
Yummy or not :Bob's Bean Salad recipe.
Ingredients
1 medium red bell pepper, chopped
1/3 medium onion, chopped
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 (12 ounce) can kidney beans, drained and rinsed
1 (12 ounce) can pinto beans, drained and rinsed
1 (12 ounce) can garbanzo beans, drained and rinsed
2 ounces crumbled feta cheese
1/4 cup olive oil
1/8 cup white vinegar or white wine vinegar
1/8 cup balsamic vinegar
1 teaspoon salt
1 teaspoon sugar
Directions
In a large bowl, toss red bell pepper, onion, and artichokes together with kidney, pinto, and garbanzo beans. Set aside.
In a separate bowl, whisk salt and sugar with white and balsamic vinegars until completely dissolved. Slowly whisk in olive oil. Adjust seasoning as desired.
Pour dressing over bean mixture, and toss to coat. Cover and refrigerate at least one hour before serving. Serve chilled.
1 medium red bell pepper, chopped
1/3 medium onion, chopped
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 (12 ounce) can kidney beans, drained and rinsed
1 (12 ounce) can pinto beans, drained and rinsed
1 (12 ounce) can garbanzo beans, drained and rinsed
2 ounces crumbled feta cheese
1/4 cup olive oil
1/8 cup white vinegar or white wine vinegar
1/8 cup balsamic vinegar
1 teaspoon salt
1 teaspoon sugar
Directions
In a large bowl, toss red bell pepper, onion, and artichokes together with kidney, pinto, and garbanzo beans. Set aside.
In a separate bowl, whisk salt and sugar with white and balsamic vinegars until completely dissolved. Slowly whisk in olive oil. Adjust seasoning as desired.
Pour dressing over bean mixture, and toss to coat. Cover and refrigerate at least one hour before serving. Serve chilled.
Yummy or not :Basic Curry Sauce recipe.
Ingredients
2 tablespoons peanut oil
1 tablespoon margarine
1 large onion, chopped
1 tablespoon minced fresh ginger root
2 tablespoons minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cumin
1/4 teaspoon ground turmeric
1 teaspoon cayenne pepper
2 serrano chile peppers, seeded
1/2 cup fresh cilantro
1/2 cup yogurt, whisked until smooth
3 cups water
Directions
Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.
2 tablespoons peanut oil
1 tablespoon margarine
1 large onion, chopped
1 tablespoon minced fresh ginger root
2 tablespoons minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cumin
1/4 teaspoon ground turmeric
1 teaspoon cayenne pepper
2 serrano chile peppers, seeded
1/2 cup fresh cilantro
1/2 cup yogurt, whisked until smooth
3 cups water
Directions
Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.
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