Ingredients
2 1/4 pounds lean lamb meat, cubed
1 1/3 cups coriander seeds
4 1/4 cups fresh orange juice
6 orange, peeled, sectioned, and cut into bite-size pieces
1 hot chile pepper, minced
2/3 cup orange liqueur
1 bunch fresh cilantro
Directions
Place lamb meat into a large nonmetallic bowl. Grind the coriander seed in a mortar and pestle, and rub into the meat. Pour orange juice and orange liqueur over meat, and mix in minced chile pepper and chopped orange. Cover, and refrigerate for 24 hours. Turn the meat over every couple of hours.
Preheat grill for medium heat. Remove the lamb and orange pieces from marinade, and transfer marinade to a small saucepan. Set marinade aside. Thread the cubes of lamb on skewers, alternating with pieces of orange, and starting and finishing with a piece of orange.
Place saucepan with marinade on the grill, and bring to the boil. Continue boiling until reduced to a sticky but fluid sauce.
Once the marinade has come to the boil, place the skewers on the grill. Cook slowly until slightly charred, and cooked to your preference. Transfer skewers to a warm dish, and cover for 5 minutes. Serve with the orange sauce, garnished with sprigs of fresh cilantro.
9/27/2011
Yummy or not :Barbecue Chicken Snackers recipe.
Ingredients
1 (8.8 ounce) package King's Hawaiian� Snacker Rolls
Butter or margarine, as needed
4 green leaf lettuce leaves
4 slices Jack cheese, cut into triangles
1 (10 ounce) package cooked grilled chicken breast strips
1/3 cup prepared barbecue sauce
Directions
Spread butter or margarine on cut side of rolls, place in non-stick skillet cut side down and toast. Remove from skillet and place two triangles of cheese on each roll base. Place lettuce leaves on cheese.
In same skillet, cook grilled chicken breast until warm. Add barbecue sauce and toss to coat. Arrange 3 to 4 chicken strips on lettuce and place on roll top.
1 (8.8 ounce) package King's Hawaiian� Snacker Rolls
Butter or margarine, as needed
4 green leaf lettuce leaves
4 slices Jack cheese, cut into triangles
1 (10 ounce) package cooked grilled chicken breast strips
1/3 cup prepared barbecue sauce
Directions
Spread butter or margarine on cut side of rolls, place in non-stick skillet cut side down and toast. Remove from skillet and place two triangles of cheese on each roll base. Place lettuce leaves on cheese.
In same skillet, cook grilled chicken breast until warm. Add barbecue sauce and toss to coat. Arrange 3 to 4 chicken strips on lettuce and place on roll top.
Yummy or not :Bulgur Pilaf with Lamb recipe.
Ingredients
1/4 cup butter
1/2 pound lamb, chopped
2 onions, chopped
2 cups coarse bulgur, rinsed and drained
4 large tomatoes, peeled and chopped
3 cups chicken broth
salt to taste
Directions
Heat butter in a large, deep skillet over medium high heat . Cook lamb and onions until onions are very light brown. Stir in bulgur, and cook about 3 minutes. Stir in chicken broth and tomatoes. Season with salt. Bring to a boil, reduce heat, and simmer until all moisture is absorbed, about 30 minutes.
1/4 cup butter
1/2 pound lamb, chopped
2 onions, chopped
2 cups coarse bulgur, rinsed and drained
4 large tomatoes, peeled and chopped
3 cups chicken broth
salt to taste
Directions
Heat butter in a large, deep skillet over medium high heat . Cook lamb and onions until onions are very light brown. Stir in bulgur, and cook about 3 minutes. Stir in chicken broth and tomatoes. Season with salt. Bring to a boil, reduce heat, and simmer until all moisture is absorbed, about 30 minutes.
Yummy or not :Bean Salad Medley recipe.
Ingredients
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can lima beans, rinsed and drained
1 (14.5 ounce) can cut green beans, drained
1 (14.5 ounce) can wax beans, drained
2 (4 ounce) jars whole mushrooms, drained
1 medium green pepper, julienned
1 medium onion, chopped
3/4 cup vegetable oil
3/4 cup white vinegar
3/4 cup sugar
1 teaspoon pepper
3/4 teaspoon salt
Directions
In a large bowl, combine the first eight ingredients. In a small bowl, combine remaining ingredients; mix well.
Pour over vegetables and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can lima beans, rinsed and drained
1 (14.5 ounce) can cut green beans, drained
1 (14.5 ounce) can wax beans, drained
2 (4 ounce) jars whole mushrooms, drained
1 medium green pepper, julienned
1 medium onion, chopped
3/4 cup vegetable oil
3/4 cup white vinegar
3/4 cup sugar
1 teaspoon pepper
3/4 teaspoon salt
Directions
In a large bowl, combine the first eight ingredients. In a small bowl, combine remaining ingredients; mix well.
Pour over vegetables and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
Yummy or not :Antipasto Skewers recipe.
Ingredients
10 ounces Havarti cheese, cubed
2 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon fresh parsley, chopped
salt and pepper to taste
1 (6 ounce) jar mushroom caps, drained
6 slices cocktail rye bread, quartered
Directions
Mix garlic, olive oil, parsley, salt, and pepper together in a medium bowl. Toss in mushrooms, and allow to marinate for 20 minutes.
Thread one piece each, bread, mushroom, and havarti onto cocktail toothpicks or small skewers. Arrange on a platter, drizzle with remaining marinade, and serve.
10 ounces Havarti cheese, cubed
2 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon fresh parsley, chopped
salt and pepper to taste
1 (6 ounce) jar mushroom caps, drained
6 slices cocktail rye bread, quartered
Directions
Mix garlic, olive oil, parsley, salt, and pepper together in a medium bowl. Toss in mushrooms, and allow to marinate for 20 minutes.
Thread one piece each, bread, mushroom, and havarti onto cocktail toothpicks or small skewers. Arrange on a platter, drizzle with remaining marinade, and serve.
Yummy or not :Bean N Corn Salad recipe.
Ingredients
1 (16 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can cut green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (11 ounce) can whole kernel corn, drained
2 celery ribs, thinly sliced
1 medium green pepper, chopped
1/2 cup chopped sweet red pepper
1/2 cup sliced ripe olives
1/2 cup sliced green onions
1 cup sugar
1 cup white vinegar
2 tablespoons vegetable oil
1/2 teaspoon ground mustard
1/4 teaspoon salt
Directions
In a large bowl, combine the first nine ingredients. In a jar with a tight-fitting lid, combine the sugar, vinegar, oil, mustard and salt; shake until sugar is dissolved. Pour over bean mixture and gently stir to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
1 (16 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can cut green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (11 ounce) can whole kernel corn, drained
2 celery ribs, thinly sliced
1 medium green pepper, chopped
1/2 cup chopped sweet red pepper
1/2 cup sliced ripe olives
1/2 cup sliced green onions
1 cup sugar
1 cup white vinegar
2 tablespoons vegetable oil
1/2 teaspoon ground mustard
1/4 teaspoon salt
Directions
In a large bowl, combine the first nine ingredients. In a jar with a tight-fitting lid, combine the sugar, vinegar, oil, mustard and salt; shake until sugar is dissolved. Pour over bean mixture and gently stir to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Yummy or not :Breakfast Biscuits recipe.
Ingredients
1 (10 ounce) can refrigerated buttermilk biscuit dough
1 pound bacon
1/4 cup milk
3 tablespoons butter, softened
10 slices Cheddar cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place biscuits 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 11 minutes or until golden brown.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.
In a large bowl, beat together eggs and milk. Heat a lightly oiled skillet over medium heat. Scramble eggs to your liking.
Cut open biscuits, lightly butter, layer with eggs, bacon, and cheese.
1 (10 ounce) can refrigerated buttermilk biscuit dough
1 pound bacon
1/4 cup milk
3 tablespoons butter, softened
10 slices Cheddar cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place biscuits 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 11 minutes or until golden brown.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.
In a large bowl, beat together eggs and milk. Heat a lightly oiled skillet over medium heat. Scramble eggs to your liking.
Cut open biscuits, lightly butter, layer with eggs, bacon, and cheese.
Yummy or not :Bodacious Brownies recipe.
Ingredients
1/2 cup butter or margarine
1 cup white sugar
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
Melt butter in medium sauce pan. Remove from heat, and stir in sugar and cocoa. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the chocolate mixture until just blended. Fold in walnuts, if desired. Spread the batter evenly into the prepared pan.
Bake for 25 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. Cool in pan on a wire rack.
1/2 cup butter or margarine
1 cup white sugar
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
Melt butter in medium sauce pan. Remove from heat, and stir in sugar and cocoa. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the chocolate mixture until just blended. Fold in walnuts, if desired. Spread the batter evenly into the prepared pan.
Bake for 25 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. Cool in pan on a wire rack.
Yummy or not :Baby Greens with a Warm Gorgonzola Dressing recipe.
Ingredients
4 slices bacon
3/4 cup olive oil
1/3 cup red wine vinegar
1/4 cup white sugar
1 teaspoon salt
1 clove garlic, minced
2 ounces crumbled Gorgonzola cheese
6 cups mixed baby greens
2 tablespoons toasted sliced almonds
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.
Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.
4 slices bacon
3/4 cup olive oil
1/3 cup red wine vinegar
1/4 cup white sugar
1 teaspoon salt
1 clove garlic, minced
2 ounces crumbled Gorgonzola cheese
6 cups mixed baby greens
2 tablespoons toasted sliced almonds
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.
Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.
Yummy or not :Broiled Zucchini with Rosemary Butter recipe.
Ingredients
3 tablespoons butter, softened
1/4 cup finely chopped green onion
1 tablespoon minced fresh rosemary
1 teaspoon lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
4 medium zucchini
Directions
In a bowl, combine the first seven ingredients; set aside. Cut zucchini lengthwise into 1/2-in. slices. Place on a broiler pan coated with nonstick cooking spray. Broil 4 in. from the heat for 10-12 minutes, turning occasionally, or until crisp-tender. Spread with rosemary butter; serve immediately.
3 tablespoons butter, softened
1/4 cup finely chopped green onion
1 tablespoon minced fresh rosemary
1 teaspoon lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
4 medium zucchini
Directions
In a bowl, combine the first seven ingredients; set aside. Cut zucchini lengthwise into 1/2-in. slices. Place on a broiler pan coated with nonstick cooking spray. Broil 4 in. from the heat for 10-12 minutes, turning occasionally, or until crisp-tender. Spread with rosemary butter; serve immediately.
Yummy or not :Basic Cookie Dough recipe.
Ingredients
2 1/2 cups butter (no substitutes), softened
2 cups sugar
1/4 cup milk
2 teaspoons vanilla extract
8 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
Directions
In a large mixing bowl, cream butter and sugar. Add the eggs, milk and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture, beating just until combined. Divide dough into four 2-cup portions. Cover and refrigerate.
2 1/2 cups butter (no substitutes), softened
2 cups sugar
1/4 cup milk
2 teaspoons vanilla extract
8 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
Directions
In a large mixing bowl, cream butter and sugar. Add the eggs, milk and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture, beating just until combined. Divide dough into four 2-cup portions. Cover and refrigerate.
Yummy or not :Baby Shower Raspberry Dip recipe.
Ingredients
1 cup sour cream
1 (8 ounce) package Neufchatel cheese, softened
1/2 cup white sugar
1 tablespoon raspberry extract
1/2 cup fresh raspberries
Directions
In a medium bowl, place the sour cream, Neufchatel cheese, white sugar and raspberry extract. With an electric mixer, blend until smooth. Chill in the refrigerator approximately 30 minutes. Garnish with fresh raspberries to serve.
1 cup sour cream
1 (8 ounce) package Neufchatel cheese, softened
1/2 cup white sugar
1 tablespoon raspberry extract
1/2 cup fresh raspberries
Directions
In a medium bowl, place the sour cream, Neufchatel cheese, white sugar and raspberry extract. With an electric mixer, blend until smooth. Chill in the refrigerator approximately 30 minutes. Garnish with fresh raspberries to serve.
Yummy or not :Banana Split Bars recipe.
Ingredients
2 cups all-purpose flour
1 cup white sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 (8 ounce) can crushed pineapple, with juice
1/2 cup vegetable oil
2 very ripe bananas, mashed
1 teaspoon vanilla extract
1/4 cup maraschino cherries, halved
1/4 cup butter, melted
1 teaspoon vanilla extract
3 cups confectioners' sugar
4 tablespoons milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix together the flour, sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the crushed pineapple, eggs, oil, bananas and 1 teaspoon vanilla. Stir in the cherries. Mix well and pour into prepared pan.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while still warm.
To make the frosting: in a medium bowl, combine melted butter, 1 teaspoon vanilla and confectioners' sugar. Beat in milk, one tablespoon at a time, until desired consistency is achieved.
2 cups all-purpose flour
1 cup white sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 (8 ounce) can crushed pineapple, with juice
1/2 cup vegetable oil
2 very ripe bananas, mashed
1 teaspoon vanilla extract
1/4 cup maraschino cherries, halved
1/4 cup butter, melted
1 teaspoon vanilla extract
3 cups confectioners' sugar
4 tablespoons milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix together the flour, sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the crushed pineapple, eggs, oil, bananas and 1 teaspoon vanilla. Stir in the cherries. Mix well and pour into prepared pan.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while still warm.
To make the frosting: in a medium bowl, combine melted butter, 1 teaspoon vanilla and confectioners' sugar. Beat in milk, one tablespoon at a time, until desired consistency is achieved.
Yummy or not :Best Football Dip Ever recipe.
Ingredients
1 pound ground beef
1 (8 ounce) package cream cheese, room temperature
1 (8 ounce) jar prepared salsa
1 (1 pound) loaf processed cheese food, sliced
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Place the ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until no longer pink. Drain off grease.
Spread the cream cheese in an even layer in the bottom of a 9 inch square baking dish. Spread a layer of salsa over the cream cheese, then cover with a layer of ground beef. Top with slices of processed cheese and cover the dish with aluminum foil.
Bake for 15 minutes in the preheated oven, or until heated through. Serve hot.
1 pound ground beef
1 (8 ounce) package cream cheese, room temperature
1 (8 ounce) jar prepared salsa
1 (1 pound) loaf processed cheese food, sliced
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Place the ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until no longer pink. Drain off grease.
Spread the cream cheese in an even layer in the bottom of a 9 inch square baking dish. Spread a layer of salsa over the cream cheese, then cover with a layer of ground beef. Top with slices of processed cheese and cover the dish with aluminum foil.
Bake for 15 minutes in the preheated oven, or until heated through. Serve hot.
Yummy or not :Barbecued Lima Beans recipe.
Ingredients
1 pound dried lima beans
6 cups water
1 1/2 cups chopped onions
1 teaspoon salt
1 cup ketchup
3/4 cup packed brown sugar
1/3 cup pancake syrup
1/4 teaspoon hot pepper sauce
4 bacon strips, cooked and crumbled
Directions
Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding water. Return beans to the saucepan. Add 6 cups water, onions and salt; mix well. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beans are tender.
Drain and discard liquid. Stir in the ketchup, brown sugar, syrup, hot pepper sauce and bacon. Transfer to an ungreased 2-qt. baking dish or bean pot. Cover and bake at 350 degrees F for 30 minutes. Uncover and bake 30 minutes longer or until bubbly.
1 pound dried lima beans
6 cups water
1 1/2 cups chopped onions
1 teaspoon salt
1 cup ketchup
3/4 cup packed brown sugar
1/3 cup pancake syrup
1/4 teaspoon hot pepper sauce
4 bacon strips, cooked and crumbled
Directions
Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding water. Return beans to the saucepan. Add 6 cups water, onions and salt; mix well. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beans are tender.
Drain and discard liquid. Stir in the ketchup, brown sugar, syrup, hot pepper sauce and bacon. Transfer to an ungreased 2-qt. baking dish or bean pot. Cover and bake at 350 degrees F for 30 minutes. Uncover and bake 30 minutes longer or until bubbly.
Yummy or not :Banana Macaroon Trifle recipe.
Ingredients
2 tablespoons butter or margarine, softened
1 cup sugar
1 cup flaked coconut
1/2 cup old-fashioned oats
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1 teaspoon vanilla extract
3 small firm bananas. sliced
1 tablespoon pineapple juice
1 (12 ounce) container frozen whipped topping, thawed
Directions
For macaroon mixture, beat butter and sugar in a mixing bowl until well blended. Add egg; mix well. Combine coconut, oats, flour and baking powder. Combine milk and vanilla; add to the sugar mixture alternately with coconut mixture alternately with coconut mixture (mixture will appear curdled).
Spread in a well-greased 13-in. x 9-in. x 2-in. baking pan. Bake at 325 degrees F for 25-30 minutes or until edges are golden brown. Cool completely; crumble. Set aside 1/4 cup for topping.
Just before serving, toss bananas with pineapple juice. In a 2-1/2-qt. serving bowl, layer a third of the macaroon crumbs, whipped topping and bananas. Repeat layers twice. Sprinkle with reserved crumbs.
2 tablespoons butter or margarine, softened
1 cup sugar
1 cup flaked coconut
1/2 cup old-fashioned oats
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1 teaspoon vanilla extract
3 small firm bananas. sliced
1 tablespoon pineapple juice
1 (12 ounce) container frozen whipped topping, thawed
Directions
For macaroon mixture, beat butter and sugar in a mixing bowl until well blended. Add egg; mix well. Combine coconut, oats, flour and baking powder. Combine milk and vanilla; add to the sugar mixture alternately with coconut mixture alternately with coconut mixture (mixture will appear curdled).
Spread in a well-greased 13-in. x 9-in. x 2-in. baking pan. Bake at 325 degrees F for 25-30 minutes or until edges are golden brown. Cool completely; crumble. Set aside 1/4 cup for topping.
Just before serving, toss bananas with pineapple juice. In a 2-1/2-qt. serving bowl, layer a third of the macaroon crumbs, whipped topping and bananas. Repeat layers twice. Sprinkle with reserved crumbs.
Yummy or not :Bread Bowls II recipe.
Ingredients
1 pound frozen bread dough, thawed
Directions
Thaw bread dough.
Preheat oven to 375 degrees F (190 degrees C).
Divide bread dough into fourths. Roll each fourth into an 8 inch circle.
Brush the back of 4 oven-safe bowls with oil or cooking spray. Place bowls upside down on a baking sheet. Place dough circles on bowls. Brush edge of dough with water and fold it back into a "hem" to make a bowl rim.
Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes.
1 pound frozen bread dough, thawed
Directions
Thaw bread dough.
Preheat oven to 375 degrees F (190 degrees C).
Divide bread dough into fourths. Roll each fourth into an 8 inch circle.
Brush the back of 4 oven-safe bowls with oil or cooking spray. Place bowls upside down on a baking sheet. Place dough circles on bowls. Brush edge of dough with water and fold it back into a "hem" to make a bowl rim.
Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes.
Yummy or not :All-Bran's Best Bran Muffins recipe.
Ingredients
1 1/3 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups Kellogg's* All-Bran* Original cereal or All-Bran Buds*
1/3 cup shortening or vegetable oil
Directions
Stir together flour, sugar, baking powder and salt. Set aside.
In large mixing bowl, combine cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and shortening. Beat well. Add flour mixture, stirring only until combined. Portion batter evenly into twelve greased 2 1/2-inch muffin pan cups coated with cooking spray.
Bake in oven at 200 degrees C (400 degrees F) for about 25 minutes or until muffins are golden brown. Serve warm.
1 1/3 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups Kellogg's* All-Bran* Original cereal or All-Bran Buds*
1/3 cup shortening or vegetable oil
Directions
Stir together flour, sugar, baking powder and salt. Set aside.
In large mixing bowl, combine cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and shortening. Beat well. Add flour mixture, stirring only until combined. Portion batter evenly into twelve greased 2 1/2-inch muffin pan cups coated with cooking spray.
Bake in oven at 200 degrees C (400 degrees F) for about 25 minutes or until muffins are golden brown. Serve warm.
Yummy or not :Apricot Nectar Cake I recipe.
Ingredients
1 (18.25 ounce) package lemon cake mix
1/3 cup white sugar
1/2 cup vegetable oil
1 cup apricot nectar
1 cup confectioners' sugar
2 tablespoons lemon juice
Directions
Grease and flour a 10 inch tube pan. Preheat oven to 325 degrees F (165 degrees C).
Combine cake mix with sugar, cooking oil, and apricot nectar. Beat for two minutes with mixer. Add eggs one at a time, beating for 30 seconds after each addition. Pour batter into pan.
Bake for 50 to 60 minutes. Cool for 10 minutes in the pan before turning out onto a plate.
In a small bowl, mix lemon juice with confectioners' sugar until you reach desired consistency. Drizzle glaze over sides of warm cake.
1 (18.25 ounce) package lemon cake mix
1/3 cup white sugar
1/2 cup vegetable oil
1 cup apricot nectar
1 cup confectioners' sugar
2 tablespoons lemon juice
Directions
Grease and flour a 10 inch tube pan. Preheat oven to 325 degrees F (165 degrees C).
Combine cake mix with sugar, cooking oil, and apricot nectar. Beat for two minutes with mixer. Add eggs one at a time, beating for 30 seconds after each addition. Pour batter into pan.
Bake for 50 to 60 minutes. Cool for 10 minutes in the pan before turning out onto a plate.
In a small bowl, mix lemon juice with confectioners' sugar until you reach desired consistency. Drizzle glaze over sides of warm cake.
Yummy or not :Baked Shrimp with Feta and Tomato recipe.
Ingredients
1/4 cup butter
1 tablespoon minced garlic
1 1/2 pounds large shrimp, peeled and deveined
1/4 teaspoon crushed red pepper flakes
3/4 teaspoon dried oregano
Salt to taste
1/4 cup chopped fresh parsley
3/4 cup dry vermouth
1 (14.5 ounce) can diced tomatoes
4 ounces crumbled feta
Directions
Preheat oven to 350 degrees F (175 degrees C).
Put the butter and garlic into a large skillet, and place over medium-high heat. Once the butter has melted and the garlic begins to sizzle, stir in the shrimp, red pepper flakes, and oregano. Cook until the shrimp are firm and opaque, about 5 minutes. Season with salt, then stir in the chopped parsley, and pour into a casserole dish.
Pour vermouth into the skillet, and simmer until reduced by half. Add chopped tomatoes and continue cooking until heated through. Spoon tomato mixture on top of the shrimp and sprinkle with crumbled feta cheese.
Bake in preheated oven until the cheese softens and turns golden brown, 15 to 20 minutes.
1/4 cup butter
1 tablespoon minced garlic
1 1/2 pounds large shrimp, peeled and deveined
1/4 teaspoon crushed red pepper flakes
3/4 teaspoon dried oregano
Salt to taste
1/4 cup chopped fresh parsley
3/4 cup dry vermouth
1 (14.5 ounce) can diced tomatoes
4 ounces crumbled feta
Directions
Preheat oven to 350 degrees F (175 degrees C).
Put the butter and garlic into a large skillet, and place over medium-high heat. Once the butter has melted and the garlic begins to sizzle, stir in the shrimp, red pepper flakes, and oregano. Cook until the shrimp are firm and opaque, about 5 minutes. Season with salt, then stir in the chopped parsley, and pour into a casserole dish.
Pour vermouth into the skillet, and simmer until reduced by half. Add chopped tomatoes and continue cooking until heated through. Spoon tomato mixture on top of the shrimp and sprinkle with crumbled feta cheese.
Bake in preheated oven until the cheese softens and turns golden brown, 15 to 20 minutes.
Yummy or not :Black Bean and Chickpea Chili recipe.
Ingredients
1 1/2 tablespoons olive oil
1 pound ground turkey (optional)
1 onion, chopped
2 green bell peppers, seeded and chopped
5 carrots, peeled and sliced into rounds
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground black pepper
2 (14.5 ounce) cans canned diced tomatoes with their juice
1 cup frozen corn
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 1/2 cups chicken broth
Directions
If using turkey, heat oil in a large saucepan over medium-high heat, and cook and stir the ground turkey for about 10 minutes, breaking it up with a spoon as it cooks, until the meat is no longer pink. Remove the turkey meat and set aside, leaving oil in the pan.
Place the onion, green peppers, and carrots into the saucepan, and cook and stir for about 10 minutes, until the onion is translucent and the vegetables are tender. Stir in the chili powder, cumin, and black pepper, and pour in the diced tomatoes, frozen corn, black beans, garbanzo beans, and chicken broth. Bring the mixture to a boil.
Place about 1 1/2 cups of the chili mixture into a food processor, and puree for about 1 minute until smooth. Pour the puree back into the rest of the chili to thicken. Add the cooked turkey meat, and bring the chili back to a simmer over medium-low heat.
1 1/2 tablespoons olive oil
1 pound ground turkey (optional)
1 onion, chopped
2 green bell peppers, seeded and chopped
5 carrots, peeled and sliced into rounds
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground black pepper
2 (14.5 ounce) cans canned diced tomatoes with their juice
1 cup frozen corn
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 1/2 cups chicken broth
Directions
If using turkey, heat oil in a large saucepan over medium-high heat, and cook and stir the ground turkey for about 10 minutes, breaking it up with a spoon as it cooks, until the meat is no longer pink. Remove the turkey meat and set aside, leaving oil in the pan.
Place the onion, green peppers, and carrots into the saucepan, and cook and stir for about 10 minutes, until the onion is translucent and the vegetables are tender. Stir in the chili powder, cumin, and black pepper, and pour in the diced tomatoes, frozen corn, black beans, garbanzo beans, and chicken broth. Bring the mixture to a boil.
Place about 1 1/2 cups of the chili mixture into a food processor, and puree for about 1 minute until smooth. Pour the puree back into the rest of the chili to thicken. Add the cooked turkey meat, and bring the chili back to a simmer over medium-low heat.
Yummy or not :Broccoli and Noodles Supreme recipe.
Ingredients
3 cups uncooked medium egg noodles
2 cups fresh or frozen broccoli flowerets
1 (10.75 ounce) can Campbell's� Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1/3 cup grated Parmesan cheese
1/8 teaspoon ground black pepper
Directions
Cook noodles according to package directions. Add broccoli for last 5 minutes of cooking time. Drain.
Mix soup, sour cream, cheese, pepper and noodle mixture in saucepan. Heat through.
3 cups uncooked medium egg noodles
2 cups fresh or frozen broccoli flowerets
1 (10.75 ounce) can Campbell's� Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1/3 cup grated Parmesan cheese
1/8 teaspoon ground black pepper
Directions
Cook noodles according to package directions. Add broccoli for last 5 minutes of cooking time. Drain.
Mix soup, sour cream, cheese, pepper and noodle mixture in saucepan. Heat through.
Yummy or not :Beef and Barley Casserole recipe.
Ingredients
2/3 cup uncooked barley
1 pound ground beef
1 onion, chopped
1 cup sliced carrots
2 tablespoons soy sauce
2 tablespoons molasses
1 1/2 cups water
salt and pepper to taste (optional)
Directions
Soak the barley in warm water for 3 hours, then drain and set aside.
Preheat an oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease, then stir in the carrots, soy sauce, molasses, drained barley, and 1 1/2 cups of water. Stir until the molasses has dissolved and the mixture has begun to simmer. Season to taste with salt and pepper, then pour into a lidded 2 quart casserole.
Bake, covered, in the preheated oven until the barley is tender and has absorbed the water, about 1 hour.
2/3 cup uncooked barley
1 pound ground beef
1 onion, chopped
1 cup sliced carrots
2 tablespoons soy sauce
2 tablespoons molasses
1 1/2 cups water
salt and pepper to taste (optional)
Directions
Soak the barley in warm water for 3 hours, then drain and set aside.
Preheat an oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease, then stir in the carrots, soy sauce, molasses, drained barley, and 1 1/2 cups of water. Stir until the molasses has dissolved and the mixture has begun to simmer. Season to taste with salt and pepper, then pour into a lidded 2 quart casserole.
Bake, covered, in the preheated oven until the barley is tender and has absorbed the water, about 1 hour.
Yummy or not :Apple Raisin Cakes recipe.
Ingredients
2 eggs, beaten
1 cup applesauce
1 teaspoon ground cinnamon
2 teaspoons white sugar
1 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons vanilla extract
1/2 cup raisins
Directions
In a large mixing bowl, combine eggs, applesauce, cinnamon, sugar, flour, baking powder, vanilla, and raisins. Form small cakes out of the batter.
Heat a nonstick griddle over medium heat, fry the cakes until both sides are browned, about 5 to 7 minutes.
2 eggs, beaten
1 cup applesauce
1 teaspoon ground cinnamon
2 teaspoons white sugar
1 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons vanilla extract
1/2 cup raisins
Directions
In a large mixing bowl, combine eggs, applesauce, cinnamon, sugar, flour, baking powder, vanilla, and raisins. Form small cakes out of the batter.
Heat a nonstick griddle over medium heat, fry the cakes until both sides are browned, about 5 to 7 minutes.
Yummy or not :Berry-Blue Corn Muffins recipe.
Ingredients
1 1/4 cups all-purpose flour
1 cup yellow cornmeal
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
2 1/2 teaspoons vanilla extract
1 cup buttermilk
1 1/2 cups fresh blueberries
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, combine flour, cornmeal, sugar, salt, baking powder and baking soda. In a separate bowl, beat together oil, vanilla and egg. Stir egg mixture into dry ingredients alternating with the buttermilk just until moistened. Gently fold in the blueberries. Spoon batter into prepared muffin tins.
Bake in preheated oven for 20 to 25 minutes, until golden. Serve warm.
1 1/4 cups all-purpose flour
1 cup yellow cornmeal
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
2 1/2 teaspoons vanilla extract
1 cup buttermilk
1 1/2 cups fresh blueberries
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, combine flour, cornmeal, sugar, salt, baking powder and baking soda. In a separate bowl, beat together oil, vanilla and egg. Stir egg mixture into dry ingredients alternating with the buttermilk just until moistened. Gently fold in the blueberries. Spoon batter into prepared muffin tins.
Bake in preheated oven for 20 to 25 minutes, until golden. Serve warm.
Yummy or not :Apple Spice Syrup recipe.
Ingredients
1/4 cup packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1 3/4 cups apple juice or cider
Directions
In a saucepan, combine brown sugar, cornstarch, allspice and nutmeg; mix well. Add juice or cider. Cook and stir over medium heat until syrup is bubbly and slightly thickened.
1/4 cup packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1 3/4 cups apple juice or cider
Directions
In a saucepan, combine brown sugar, cornstarch, allspice and nutmeg; mix well. Add juice or cider. Cook and stir over medium heat until syrup is bubbly and slightly thickened.
Yummy or not :Au Gratin Cabbage recipe.
Ingredients
2 cups shredded cabbage
1/2 cup grated carrot
1/4 cup chopped green onions
1/2 cup milk
3 tablespoons shredded Swiss cheese
1/4 teaspoon seasoned salt
1 tablespoon minced fresh parsley
1 tablespoon shredded Parmesan cheese
Directions
In a large skillet coated with nonstick cooking spray, saute the cabbage, carrot and onions until for 7 minutes or crisp-tender. Transfer to a greased shallow 1-qt. baking dish.
In a bowl, combine the egg, milk, Swiss cheese and seasoned salt. Pour over the vegetables. Sprinkle with parsley and Parmesan cheese. Bake, uncovered, at 350 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean.
2 cups shredded cabbage
1/2 cup grated carrot
1/4 cup chopped green onions
1/2 cup milk
3 tablespoons shredded Swiss cheese
1/4 teaspoon seasoned salt
1 tablespoon minced fresh parsley
1 tablespoon shredded Parmesan cheese
Directions
In a large skillet coated with nonstick cooking spray, saute the cabbage, carrot and onions until for 7 minutes or crisp-tender. Transfer to a greased shallow 1-qt. baking dish.
In a bowl, combine the egg, milk, Swiss cheese and seasoned salt. Pour over the vegetables. Sprinkle with parsley and Parmesan cheese. Bake, uncovered, at 350 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean.
Yummy or not :Angel Cake Surprise recipe.
Ingredients
1 (10 inch tube pan) angel food cake
1 (3 ounce) package strawberry flavored gelatin
1 (15 ounce) can sliced peaches
1 (5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple, drained
Directions
Break angel food or pound cake into bite size pieces. Put into a 9x13 inch pan (preferably glass).
Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan. Drain the peaches and pour the juice over the gelatin in the pan. Slice bananas on top of gelatin. Arrange peach slices on top of banana slices. If desired, add crushed pineapple.
Prepare instant pudding according to instructions on box and spread evenly over fruit.
Spread whipped topping on top of the pudding. Try to keep the layers separate.
Refrigerate at least 2 hours before serving.
1 (10 inch tube pan) angel food cake
1 (3 ounce) package strawberry flavored gelatin
1 (15 ounce) can sliced peaches
1 (5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple, drained
Directions
Break angel food or pound cake into bite size pieces. Put into a 9x13 inch pan (preferably glass).
Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan. Drain the peaches and pour the juice over the gelatin in the pan. Slice bananas on top of gelatin. Arrange peach slices on top of banana slices. If desired, add crushed pineapple.
Prepare instant pudding according to instructions on box and spread evenly over fruit.
Spread whipped topping on top of the pudding. Try to keep the layers separate.
Refrigerate at least 2 hours before serving.
Yummy or not :Almond Chicken Stir-Fry recipe.
Ingredients
1 pound boneless, skinless chicken breasts cut into thin strips
3/4 cup sliced almonds
1 tablespoon canola oil
1 (16 ounce) package frozen broccoli stir-fry vegetable blend
1 tablespoon cornstarch
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1/3 cup unsweetened pineapple juice
1/3 cup reduced-sodium soy sauce
Hot cooked rice
Directions
In a large nonstick skillet or wok, stir-fry chicken and almonds in hot oil for 2 minutes. Add vegetables. Reduce heat to low; cover and cook for 4 minutes or until vegetables are tender and chicken is no longer pink.
In a small bowl, combine the cornstarch, brown sugar and ginger. Stir in pineapple juice and soy sauce until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.
1 pound boneless, skinless chicken breasts cut into thin strips
3/4 cup sliced almonds
1 tablespoon canola oil
1 (16 ounce) package frozen broccoli stir-fry vegetable blend
1 tablespoon cornstarch
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1/3 cup unsweetened pineapple juice
1/3 cup reduced-sodium soy sauce
Hot cooked rice
Directions
In a large nonstick skillet or wok, stir-fry chicken and almonds in hot oil for 2 minutes. Add vegetables. Reduce heat to low; cover and cook for 4 minutes or until vegetables are tender and chicken is no longer pink.
In a small bowl, combine the cornstarch, brown sugar and ginger. Stir in pineapple juice and soy sauce until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.
Yummy or not :Best Chicken Ever recipe.
Ingredients
6 skinless, boneless chicken breasts
2 cups sour cream
2 cups crushed cornflakes cereal
1 teaspoon Italian-style seasoning
6 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.
6 skinless, boneless chicken breasts
2 cups sour cream
2 cups crushed cornflakes cereal
1 teaspoon Italian-style seasoning
6 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C).
Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.
Yummy or not :Alex's Raw Chocolate Pudding recipe.
Ingredients
1 avocado - peeled, pitted, and cut into chunks
1 banana, peeled and cut into chunks
1 cup unsweetened soy milk
1/4 cup raw cocoa powder
2 tablespoons agave nectar
1 teaspoon lemon juice
1/4 cup shredded unsweetened coconut (optional)
Directions
Place avocado, banana, soy milk, cocoa powder, agave nectar, lemon juice, and coconut into a blender. Cover, and puree until smooth. Divide into small containers, and store in the refrigerator 1 hour until set.
1 avocado - peeled, pitted, and cut into chunks
1 banana, peeled and cut into chunks
1 cup unsweetened soy milk
1/4 cup raw cocoa powder
2 tablespoons agave nectar
1 teaspoon lemon juice
1/4 cup shredded unsweetened coconut (optional)
Directions
Place avocado, banana, soy milk, cocoa powder, agave nectar, lemon juice, and coconut into a blender. Cover, and puree until smooth. Divide into small containers, and store in the refrigerator 1 hour until set.
Yummy or not :Berry Fruit Salad recipe.
Ingredients
1 cup fresh strawberries, hulled and quartered lengthwise
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
1 teaspoon white sugar
Directions
Mix strawberries, blueberries, blackberries, and raspberries together in a bowl. Sprinkle with sugar.
1 cup fresh strawberries, hulled and quartered lengthwise
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
1 teaspoon white sugar
Directions
Mix strawberries, blueberries, blackberries, and raspberries together in a bowl. Sprinkle with sugar.
Yummy or not :Bringing Home Baby Carrots recipe.
Ingredients
1 (16 ounce) package fresh baby carrots
1 cup apple juice
3/4 cup water
1/3 cup honey
Directions
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until carrots are tender. Serve with a slotted spoon.
1 (16 ounce) package fresh baby carrots
1 cup apple juice
3/4 cup water
1/3 cup honey
Directions
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until carrots are tender. Serve with a slotted spoon.
Yummy or not :Baked Trout Saratoga recipe.
Ingredients
1 (4 pound) whole trout, cleaned
salt and pepper to taste
1 (28 ounce) can diced tomatoes
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/2 cup white wine
1 lemon, cut into wedges
4 sprigs fresh parsley
Directions
Preheat oven to 400 degrees F (205 degrees C). Lightly oil a 9x13 inch baking dish. Season the trout inside and out with salt and pepper to taste, and place in baking dish.
In a large bowl, combine tomatoes, olive oil, 2 tablespoons chopped parsley, and minced garlic. Spread evenly over the fish.
Bake for 35 minutes, or until fish flakes easily. Baste during baking with wine. Serve garnished with lemon wedges and parsley sprigs.
1 (4 pound) whole trout, cleaned
salt and pepper to taste
1 (28 ounce) can diced tomatoes
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/2 cup white wine
1 lemon, cut into wedges
4 sprigs fresh parsley
Directions
Preheat oven to 400 degrees F (205 degrees C). Lightly oil a 9x13 inch baking dish. Season the trout inside and out with salt and pepper to taste, and place in baking dish.
In a large bowl, combine tomatoes, olive oil, 2 tablespoons chopped parsley, and minced garlic. Spread evenly over the fish.
Bake for 35 minutes, or until fish flakes easily. Baste during baking with wine. Serve garnished with lemon wedges and parsley sprigs.
Yummy or not :Big Al's K.C. Bar-B-Q Sauce recipe.
Ingredients
2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cup unsulfured molasses
4 teaspoons hickory-flavored liquid smoke
2 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground black pepper
Directions
In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.
2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cup unsulfured molasses
4 teaspoons hickory-flavored liquid smoke
2 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground black pepper
Directions
In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.
Yummy or not :Big Bob's Big Brunch Quesadillas recipe.
Ingredients
1/2 small onion, chopped
1/2 tomato, chopped
1 jalapeno pepper, seeded and minced
1 sprig fresh cilantro, chopped
6 eggs, beaten
4 (10 inch) flour tortillas
2 cups shredded Cheddar cheese
1/4 cup sour cream, for topping
1/4 cup guacamole, for topping
Directions
Heat skillet at a high setting and toss in the chopped onion, tomato, jalapeno, and cilantro. Saute until tender.
When vegetables have softened, crack eggs into the pan. Allow eggs to cook all the way on one side and then flip and cook the other side.
When the eggs are finished, heat tortillas in the same skillet until warmed through. Place one tortilla on a plate and top with egg mixture and shredded cheese. Top each serving with 1 tablespoon each guacamole and sour cream.
1/2 small onion, chopped
1/2 tomato, chopped
1 jalapeno pepper, seeded and minced
1 sprig fresh cilantro, chopped
6 eggs, beaten
4 (10 inch) flour tortillas
2 cups shredded Cheddar cheese
1/4 cup sour cream, for topping
1/4 cup guacamole, for topping
Directions
Heat skillet at a high setting and toss in the chopped onion, tomato, jalapeno, and cilantro. Saute until tender.
When vegetables have softened, crack eggs into the pan. Allow eggs to cook all the way on one side and then flip and cook the other side.
When the eggs are finished, heat tortillas in the same skillet until warmed through. Place one tortilla on a plate and top with egg mixture and shredded cheese. Top each serving with 1 tablespoon each guacamole and sour cream.
Yummy or not :Boyd's Pinto Beans recipe.
Ingredients
1 pound dry pinto beans
1/3 pound smoked pork neck bones
4 cups water
2 tablespoons shortening
Directions
Place the pinto beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
Bring the neck bones to a boil with 4 cups of water in a large saucepan. Reduce heat to medium-high; simmer 20 to 30 minutes.
Pour the drained beans into the simmering water with the neck bones; add additional water to just cover the beans. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 hour. Make sure that the water level continues to cover the beans as they cook; use more water as needed. After 1 hour, stir in the shortening; continue simmering until the beans are tender, about 30 minutes more.
1 pound dry pinto beans
1/3 pound smoked pork neck bones
4 cups water
2 tablespoons shortening
Directions
Place the pinto beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
Bring the neck bones to a boil with 4 cups of water in a large saucepan. Reduce heat to medium-high; simmer 20 to 30 minutes.
Pour the drained beans into the simmering water with the neck bones; add additional water to just cover the beans. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 hour. Make sure that the water level continues to cover the beans as they cook; use more water as needed. After 1 hour, stir in the shortening; continue simmering until the beans are tender, about 30 minutes more.
Yummy or not :Blanc Mange (English Style) recipe.
Ingredients
3 cups milk, divided
1/4 cup cornstarch
1/2 cup white sugar
1 teaspoon vanilla extract (optional)
2 cinnamon sticks
1 lemon peel, cut into strips
1 pinch ground cinnamon
3 ounces shaved semisweet chocolate, for garnish
Directions
Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.
3 cups milk, divided
1/4 cup cornstarch
1/2 cup white sugar
1 teaspoon vanilla extract (optional)
2 cinnamon sticks
1 lemon peel, cut into strips
1 pinch ground cinnamon
3 ounces shaved semisweet chocolate, for garnish
Directions
Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.
Yummy or not :Black and White Pizza recipe.
Ingredients
1 (12 inch) pre-baked pizza crust
1 tablespoon extra virgin olive oil
1 cup prepared Alfredo sauce
1/2 clove garlic, minced
1 (6 ounce) package frozen ready to eat chicken breast strips, thawed
1/2 cup canned black beans, drained
1 (6 ounce) package shredded mozzarella cheese
1 (4 ounce) can sliced jalapeno peppers
1 teaspoon dried parsley
Directions
Preheat the oven to 450 degrees F (230 degrees C).
Heat olive oil in a skillet over medium-low heat. Add garlic, and cook just until fragrant. Add chicken strips, and cook until heated through.
Spread Alfredo sauce over the pizza crust, and sprinkle on some of the shredded cheese. Arrange chicken strips and garlic over the cheese, and put on as many black beans as you like. Place jalapeno slices on top, then cover with remaining cheese. Garnish with a sprinkle of dried parsley flakes.
Place pizza directly on the oven rack. Bake for 15 minutes in the preheated oven, or until crust is crispy and cheese is melted.
1 (12 inch) pre-baked pizza crust
1 tablespoon extra virgin olive oil
1 cup prepared Alfredo sauce
1/2 clove garlic, minced
1 (6 ounce) package frozen ready to eat chicken breast strips, thawed
1/2 cup canned black beans, drained
1 (6 ounce) package shredded mozzarella cheese
1 (4 ounce) can sliced jalapeno peppers
1 teaspoon dried parsley
Directions
Preheat the oven to 450 degrees F (230 degrees C).
Heat olive oil in a skillet over medium-low heat. Add garlic, and cook just until fragrant. Add chicken strips, and cook until heated through.
Spread Alfredo sauce over the pizza crust, and sprinkle on some of the shredded cheese. Arrange chicken strips and garlic over the cheese, and put on as many black beans as you like. Place jalapeno slices on top, then cover with remaining cheese. Garnish with a sprinkle of dried parsley flakes.
Place pizza directly on the oven rack. Bake for 15 minutes in the preheated oven, or until crust is crispy and cheese is melted.
Yummy or not :Bacon Cheddar Quiche recipe.
Ingredients
14 bacon strips, cooked and crumbled
1 cup shredded Cheddar cheese
1 (6 ounce) jar sliced mushrooms, drained
1 tablespoon dried minced onion
1 (5 ounce) can evaporated milk
1/4 teaspoon cayenne pepper
Directions
In a greased 9-in. microwave-safe pie plate, layer the bacon, cheese, mushrooms and onion. In a bowl, beat the eggs, milk and cayenne; pour over the onion. Microwave, uncovered, on high for 6 minutes, stirring twice. Cook 2-3 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5 minutes or until set. Cut into wedges.
14 bacon strips, cooked and crumbled
1 cup shredded Cheddar cheese
1 (6 ounce) jar sliced mushrooms, drained
1 tablespoon dried minced onion
1 (5 ounce) can evaporated milk
1/4 teaspoon cayenne pepper
Directions
In a greased 9-in. microwave-safe pie plate, layer the bacon, cheese, mushrooms and onion. In a bowl, beat the eggs, milk and cayenne; pour over the onion. Microwave, uncovered, on high for 6 minutes, stirring twice. Cook 2-3 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5 minutes or until set. Cut into wedges.
Yummy or not :Banana Caramel Fluff recipe.
Ingredients
2 bananas, peeled and sliced
1 tablespoon vanilla extract
2 tablespoons butter, melted
1 (8 ounce) can refrigerated crescent rolls
1 cup caramel topping
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, combine bananas, vanilla and melted butter, until bananas are well coated. On a cookie sheet, unroll two crescent rolls, leaving the two triangles attached to form a square. Place 1/4 of banana mixture in the center of each pair of rolls.
Bake for 11 to 13 minutes, or until pastry is golden brown. Heat caramel topping and drizzle over dessert. Serve warm.
2 bananas, peeled and sliced
1 tablespoon vanilla extract
2 tablespoons butter, melted
1 (8 ounce) can refrigerated crescent rolls
1 cup caramel topping
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, combine bananas, vanilla and melted butter, until bananas are well coated. On a cookie sheet, unroll two crescent rolls, leaving the two triangles attached to form a square. Place 1/4 of banana mixture in the center of each pair of rolls.
Bake for 11 to 13 minutes, or until pastry is golden brown. Heat caramel topping and drizzle over dessert. Serve warm.
Yummy or not :Beer Can Chicken recipe.
Ingredients
1/3 cup brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 teaspoons dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 (12 fluid ounce) can beer
1 (3 pound) whole chicken
Directions
Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
1/3 cup brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 teaspoons dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 (12 fluid ounce) can beer
1 (3 pound) whole chicken
Directions
Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
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