Ingredients
1/2 cup SMUCKER'S� Apple Jelly
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
4 (1-inch-thick) pork chops
2 small baking apples, cored and sliced
Directions
Combine first four ingredients in saucepan; cook over low heat, stirring occasionally, until jelly melts. Keep warm.
Place pork chops on rack in broiler pan. Broil five inches from heat, seven minutes on each side.
Remove from oven; brush one side with jelly glaze, and broil three minutes. Flip and brush other side with glaze; top with apple slices, and drizzle with remaining glaze. Broil three minutes.
10/01/2011
Yummy or not :Artichoke Dip recipe.
Ingredients
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 (4 ounce) can diced green chiles
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the artichoke hearts, mayonnaise, cheese and green chilies. Mix well and pour into a 2 quart casserole dish.
Bake for 20 to 25 minutes or until lightly browned. Garnish with chopped green onions and chopped tomato if desired.
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 (4 ounce) can diced green chiles
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the artichoke hearts, mayonnaise, cheese and green chilies. Mix well and pour into a 2 quart casserole dish.
Bake for 20 to 25 minutes or until lightly browned. Garnish with chopped green onions and chopped tomato if desired.
Yummy or not :Baked French Fries I recipe.
Ingredients
1 large baking potato
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon onion powder
Directions
Preheat oven to 450 degrees F (230 degrees C).
Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.
Bake for 45 minutes in preheated oven.
1 large baking potato
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon onion powder
Directions
Preheat oven to 450 degrees F (230 degrees C).
Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.
Bake for 45 minutes in preheated oven.
Yummy or not :Best Ever Meatloaf I recipe.
Ingredients
1 1/2 pounds lean ground beef
1 cup tomato juice
3/4 cup rolled oats
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine meat, tomato juice, oats, egg, chopped onion, salt and pepper. Mix lightly but thoroughly. Press into 8x4 inch loaf pan.
Bake for 1 hour, or until meat is no longer pink and juices run clear. Drain. Let stand 5 minutes before serving.
1 1/2 pounds lean ground beef
1 cup tomato juice
3/4 cup rolled oats
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine meat, tomato juice, oats, egg, chopped onion, salt and pepper. Mix lightly but thoroughly. Press into 8x4 inch loaf pan.
Bake for 1 hour, or until meat is no longer pink and juices run clear. Drain. Let stand 5 minutes before serving.
Yummy or not :Butter Crunch Cookies recipe.
Ingredients
2 cups butter (no substitutes), softened
2 cups sugar
3 cups all-purpose flour
2 teaspoons cream of tartar
2 teaspoons baking soda
1/2 teaspoon salt
4 cups cornflakes, slightly crushed
1 cup chopped pecans
Directions
In a mixing bowl, cream butter and sugar. Combine flour, cream of tartar, baking soda and salt; gradually add to the creamed mixture. Stir in the cornflakes and pecans. Roll into 1-in balls. Place 1 in. apart on ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
2 cups butter (no substitutes), softened
2 cups sugar
3 cups all-purpose flour
2 teaspoons cream of tartar
2 teaspoons baking soda
1/2 teaspoon salt
4 cups cornflakes, slightly crushed
1 cup chopped pecans
Directions
In a mixing bowl, cream butter and sugar. Combine flour, cream of tartar, baking soda and salt; gradually add to the creamed mixture. Stir in the cornflakes and pecans. Roll into 1-in balls. Place 1 in. apart on ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
Yummy or not :Apple Pie Muffins recipe.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
2 cups diced apples
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin or line with paper muffin cups.
In a large bowl, stir together 2 1/4 cups flour, baking soda and salt. In a separate smaller bowl, mix together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar until sugar has dissolved. Pour into the flour mixture and sprinkle the diced apple into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups to the top.
In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour and cinnamon. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended. Sprinkle this over the tops of the muffins.
Bake for 25 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
2 cups diced apples
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin or line with paper muffin cups.
In a large bowl, stir together 2 1/4 cups flour, baking soda and salt. In a separate smaller bowl, mix together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar until sugar has dissolved. Pour into the flour mixture and sprinkle the diced apple into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups to the top.
In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour and cinnamon. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended. Sprinkle this over the tops of the muffins.
Bake for 25 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed.
Yummy or not :Bean Sprouts Soup recipe.
Ingredients
4 cups boiling water
1 cup bean sprouts
1 tablespoon rice flour
1 cup buttermilk
salt to taste
1 teaspoon white sugar
1 sprig fresh curry leaves
1 tablespoon vegetable oil
1 teaspoon black pepper, freshly ground
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
Directions
Pour water into a saucepan and bring to a boil. Add bean sprouts and cook for several minutes. Strain (you can use the boiled bean sprouts for salad).
Mix rice flour and buttermilk into the bean sprout stock. Add sugar and curry leaf. Season with salt.
In a separate pan, heat vegetable oil. Add pepper and cumin and cook until fragrant, about 30 seconds. Pour mixture over the soup and bring to a boil.
Serve hot. Garnish with chopped cilantro.
4 cups boiling water
1 cup bean sprouts
1 tablespoon rice flour
1 cup buttermilk
salt to taste
1 teaspoon white sugar
1 sprig fresh curry leaves
1 tablespoon vegetable oil
1 teaspoon black pepper, freshly ground
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
Directions
Pour water into a saucepan and bring to a boil. Add bean sprouts and cook for several minutes. Strain (you can use the boiled bean sprouts for salad).
Mix rice flour and buttermilk into the bean sprout stock. Add sugar and curry leaf. Season with salt.
In a separate pan, heat vegetable oil. Add pepper and cumin and cook until fragrant, about 30 seconds. Pour mixture over the soup and bring to a boil.
Serve hot. Garnish with chopped cilantro.
Yummy or not :Barley Salad With Almonds And Apricots recipe.
Ingredients
1 1/2 cups pearl barley
4 1/2 cups water
1 tablespoon canola oil
1 red onion, thinly sliced
3/4 cup dried apricots, sliced
1/2 cup sliced almonds
2 tablespoons chopped fresh parsley
1 cup plain low-fat yogurt
2 tablespoons honey
1 lemon, juiced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1 pinch ground nutmeg
Directions
Rinse barley in a fine sieve. Bring water to a boil in a heavy saucepan. Stir in the barley, and return to a boil. Cover, and reduce heat. Simmer until water is absorbed, about 45 to 50 minutes. Cool to room temperature.
Pour oil into a small skillet, and place over medium heat. Add onion, and saute until golden brown.
In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.
In a small bowl, mix together yogurt, honey, lemon juice, cinnamon, turmeric, salt, and nutmeg. Pour over the barley mixture ,and toss well to combine. Serve at room temperature.
1 1/2 cups pearl barley
4 1/2 cups water
1 tablespoon canola oil
1 red onion, thinly sliced
3/4 cup dried apricots, sliced
1/2 cup sliced almonds
2 tablespoons chopped fresh parsley
1 cup plain low-fat yogurt
2 tablespoons honey
1 lemon, juiced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1 pinch ground nutmeg
Directions
Rinse barley in a fine sieve. Bring water to a boil in a heavy saucepan. Stir in the barley, and return to a boil. Cover, and reduce heat. Simmer until water is absorbed, about 45 to 50 minutes. Cool to room temperature.
Pour oil into a small skillet, and place over medium heat. Add onion, and saute until golden brown.
In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.
In a small bowl, mix together yogurt, honey, lemon juice, cinnamon, turmeric, salt, and nutmeg. Pour over the barley mixture ,and toss well to combine. Serve at room temperature.
Yummy or not :Apple Cream Coffee Cake recipe.
Ingredients
1/2 cup chopped walnuts
2 teaspoons ground cinnamon
1 1/2 cups sugar, divided
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 medium apple - peeled, cored and thinly sliced
Directions
Combine nuts, cinnamon and 1/2 cup sugar; set aside. In a large mixing bowl, cream butter; gradually add remaining sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine dry ingredients; add to creamed mixture alternately with sour cream, beating well after each addition. Spread half of the batter in a well greased 10-in. tube pan with a removable bottom. Top with apple slices; sprinkle with half of the nut mixture. To with remaining batter, then with remaining nut mixture. Bake at 375 degrees F for 40 minutes or until cake tests done. Remove from oven; let stand 30 minutes. Loosen sides of cake; lift cake with removable bottom from pan. Cool. Before serving, carefully lift cake from pan.
1/2 cup chopped walnuts
2 teaspoons ground cinnamon
1 1/2 cups sugar, divided
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 medium apple - peeled, cored and thinly sliced
Directions
Combine nuts, cinnamon and 1/2 cup sugar; set aside. In a large mixing bowl, cream butter; gradually add remaining sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine dry ingredients; add to creamed mixture alternately with sour cream, beating well after each addition. Spread half of the batter in a well greased 10-in. tube pan with a removable bottom. Top with apple slices; sprinkle with half of the nut mixture. To with remaining batter, then with remaining nut mixture. Bake at 375 degrees F for 40 minutes or until cake tests done. Remove from oven; let stand 30 minutes. Loosen sides of cake; lift cake with removable bottom from pan. Cool. Before serving, carefully lift cake from pan.
Yummy or not :A Marinade To Die For recipe.
Ingredients
1/3 cup steak sauce
1/2 cup packed brown sugar
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1/2 cup butter, melted
4 tablespoons red wine vinegar
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Directions
In a medium bowl, combine the steak sauce, brown sugar, lemon-lime soda, butter, vinegar, onion powder, garlic powder, salt and ground black pepper. Mix together well and use on your favorite meat.
1/3 cup steak sauce
1/2 cup packed brown sugar
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1/2 cup butter, melted
4 tablespoons red wine vinegar
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Directions
In a medium bowl, combine the steak sauce, brown sugar, lemon-lime soda, butter, vinegar, onion powder, garlic powder, salt and ground black pepper. Mix together well and use on your favorite meat.
Yummy or not :Apple Coffee Cake With Brown Sugar Sauce recipe.
Ingredients
2 apples - peeled, cored and chopped
2 1/2 cups all-purpose flour
1 1/2 cups packed brown sugar
3/4 cup butter, softened
1 cup chopped walnuts, toasted
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup sour cream
1 teaspoon vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C). Butter a 9 inch round cake pan or 9 1/2 inch springform pan.
Using a fork, work flour with brown sugar and butter in a large bowl until crumbly. Stir in nuts. Divide mixture in half. Evenly press half into pan bottom to form a crust.
Stir baking soda, cinnamon, and salt into remaining crumb mixture until blended, then make a well in the center. In a small bowl, lightly beat egg with sour cream and vanilla until smooth. Add to flour mixture, stirring just until combined. Fold in apples.
Evenly spread batter over crumb mixture. Bake until a cake tester inserted into center comes out fairly clean, about 1 hour and 20 minutes. If top gets too brown before cake is baked, lightly lay a piece of foil over top for last 10 to 20 minutes of baking. Cool in pan on a rack. Serve with Brown Sugar Sauce. Cake keeps well at room temperature for a day. Covered, it freezes well and is easily cut while still frozen.
2 apples - peeled, cored and chopped
2 1/2 cups all-purpose flour
1 1/2 cups packed brown sugar
3/4 cup butter, softened
1 cup chopped walnuts, toasted
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup sour cream
1 teaspoon vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C). Butter a 9 inch round cake pan or 9 1/2 inch springform pan.
Using a fork, work flour with brown sugar and butter in a large bowl until crumbly. Stir in nuts. Divide mixture in half. Evenly press half into pan bottom to form a crust.
Stir baking soda, cinnamon, and salt into remaining crumb mixture until blended, then make a well in the center. In a small bowl, lightly beat egg with sour cream and vanilla until smooth. Add to flour mixture, stirring just until combined. Fold in apples.
Evenly spread batter over crumb mixture. Bake until a cake tester inserted into center comes out fairly clean, about 1 hour and 20 minutes. If top gets too brown before cake is baked, lightly lay a piece of foil over top for last 10 to 20 minutes of baking. Cool in pan on a rack. Serve with Brown Sugar Sauce. Cake keeps well at room temperature for a day. Covered, it freezes well and is easily cut while still frozen.
Yummy or not :Apple Sausage Wagon Wheel recipe.
Ingredients
1/2 cup vegetable oil
1 egg, beaten
1/2 cup brown sugar
1 cup quick cooking oats
1 cup whole wheat flour
1 cup buttermilk
1 teaspoon baking powder
1/2 teaspoon salt
1/2 tablespoon baking soda
2 apples - peeled, cored and sliced
1/2 pound smoked turkey sausage links, chopped
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, mix vegetable oil, egg, brown sugar, quick cooking oats, whole wheat flour, buttermilk, baking powder, salt and baking soda.
Place apples and sausage in a medium baking dish or cast iron skillet. Pour the batter mixture over the apples and sausage.
Bake 20 to 25 minutes in the preheated oven, until crisp and golden brown.
1/2 cup vegetable oil
1 egg, beaten
1/2 cup brown sugar
1 cup quick cooking oats
1 cup whole wheat flour
1 cup buttermilk
1 teaspoon baking powder
1/2 teaspoon salt
1/2 tablespoon baking soda
2 apples - peeled, cored and sliced
1/2 pound smoked turkey sausage links, chopped
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, mix vegetable oil, egg, brown sugar, quick cooking oats, whole wheat flour, buttermilk, baking powder, salt and baking soda.
Place apples and sausage in a medium baking dish or cast iron skillet. Pour the batter mixture over the apples and sausage.
Bake 20 to 25 minutes in the preheated oven, until crisp and golden brown.
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 :Berries 'n' Cream Dessert recipe.
Ingredients
3/4 cup sour cream
1/3 cup packed brown sugar
1 cup vanilla ice cream
3/4 cup whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
3 cups fresh raspberries
Directions
In a bowl, whisk the sour cream and brown sugar. Stir in ice cream. Refrigerate. In a chilled mixing bowl, beat whipping cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form and sugar is dissolved. Fold in sour cream mixture and berries. Pour into serving dishes. Serve immediately or refrigerate.
3/4 cup sour cream
1/3 cup packed brown sugar
1 cup vanilla ice cream
3/4 cup whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
3 cups fresh raspberries
Directions
In a bowl, whisk the sour cream and brown sugar. Stir in ice cream. Refrigerate. In a chilled mixing bowl, beat whipping cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form and sugar is dissolved. Fold in sour cream mixture and berries. Pour into serving dishes. Serve immediately or refrigerate.
Yummy or not :Brazilian-Syle Turkey with Ham recipe.
Ingredients
1 (12 pound) turkey
4 1/2 teaspoons salt
2 teaspoons pepper
3 garlic cloves, minced
1 1/2 cups white vinegar
1 cup olive oil
4 medium tomatoes, seeded and chopped
4 medium green peppers, seeded and chopped
1/2 cup minced fresh parsley
2 pounds thinly sliced smoked ham
Directions
Remove giblets from turkey and discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Place in a roasting pan. Combine the salt, pepper and garlic; rub over turkey.
In a bowl, combine the vinegar, oil, tomatoes, peppers and parsley. Pour over turkey and into cavity. Squeeze out as much air as possible from bag; seal and turn to coat. Refrigerate for 12-24 hours, turning several times.
Drain and discard marinade. Skewer turkey openings; tie drumsticks together. Prepare grill for indirect heat, using a drip pan. Coat grill rack with nonstick cooking spray before starting the grill.
Grill turkey, covered, over indirect medium heat for 2 to 2-1/2 hours or until a meat thermometer reads 180 degrees F, tenting turkey with foil after about 1 hour. Let stand for 20 minutes before slicing. Meanwhile, warm the ham. Layer turkey and ham slices on a serving platter.
1 (12 pound) turkey
4 1/2 teaspoons salt
2 teaspoons pepper
3 garlic cloves, minced
1 1/2 cups white vinegar
1 cup olive oil
4 medium tomatoes, seeded and chopped
4 medium green peppers, seeded and chopped
1/2 cup minced fresh parsley
2 pounds thinly sliced smoked ham
Directions
Remove giblets from turkey and discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Place in a roasting pan. Combine the salt, pepper and garlic; rub over turkey.
In a bowl, combine the vinegar, oil, tomatoes, peppers and parsley. Pour over turkey and into cavity. Squeeze out as much air as possible from bag; seal and turn to coat. Refrigerate for 12-24 hours, turning several times.
Drain and discard marinade. Skewer turkey openings; tie drumsticks together. Prepare grill for indirect heat, using a drip pan. Coat grill rack with nonstick cooking spray before starting the grill.
Grill turkey, covered, over indirect medium heat for 2 to 2-1/2 hours or until a meat thermometer reads 180 degrees F, tenting turkey with foil after about 1 hour. Let stand for 20 minutes before slicing. Meanwhile, warm the ham. Layer turkey and ham slices on a serving platter.
Yummy or not :Broccoli Hamburger Casserole recipe.
Ingredients
2 (16 ounce) packages frozen broccoli
2 pounds ground beef
1 (8 ounce) package fresh mushrooms
1 large onion, chopped
salt to taste
ground black pepper to taste
2 (10.75 ounce) cans condensed cream of celery soup
1 (16 ounce) container sour cream
1 (16 ounce) package shredded Monterey Jack cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Prepare the broccoli according to package directions.
In a skillet over medium heat, mix the ground beef, mushrooms, and onion. Cook until beef is evenly brown; drain grease. Season with salt and pepper, and mix in cream of celery soup and sour cream. Continue cooking until heated through. Transfer to a medium baking dish, and evenly layer with broccoli. Top with cheese.
Bake 1 hour in the preheated oven, until bubbly and lightly brown.
2 (16 ounce) packages frozen broccoli
2 pounds ground beef
1 (8 ounce) package fresh mushrooms
1 large onion, chopped
salt to taste
ground black pepper to taste
2 (10.75 ounce) cans condensed cream of celery soup
1 (16 ounce) container sour cream
1 (16 ounce) package shredded Monterey Jack cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Prepare the broccoli according to package directions.
In a skillet over medium heat, mix the ground beef, mushrooms, and onion. Cook until beef is evenly brown; drain grease. Season with salt and pepper, and mix in cream of celery soup and sour cream. Continue cooking until heated through. Transfer to a medium baking dish, and evenly layer with broccoli. Top with cheese.
Bake 1 hour in the preheated oven, until bubbly and lightly brown.
Yummy or not :Asparagus Casserole I recipe.
Ingredients
1 cup shredded Cheddar cheese
2 cups crushed saltine crackers
1/2 cup butter, melted
1 cup condensed cream of mushroom soup
1 (15 ounce) can asparagus, drained with liquid reserved
1/2 cup slivered almonds
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, mix together the Cheddar cheese and cracker crumbs. In another dish, stir together the melted butter, soup, and the juice from the can of asparagus.
Use half of the cracker mixture to make a layer in the bottom of a 1 1/2 quart casserole dish. Arrange half of the asparagus spears over the crumbs, sprinkle with 1/2 of the almonds, then pour 1/2 of the soup mixture over. Build another layer, starting with the remaining asparagus spears, then the remaining soup mixture, and ending with the remaining cheese and crumbs on top.
Bake for 20 minutes in the preheated oven, or until the top is golden.
1 cup shredded Cheddar cheese
2 cups crushed saltine crackers
1/2 cup butter, melted
1 cup condensed cream of mushroom soup
1 (15 ounce) can asparagus, drained with liquid reserved
1/2 cup slivered almonds
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, mix together the Cheddar cheese and cracker crumbs. In another dish, stir together the melted butter, soup, and the juice from the can of asparagus.
Use half of the cracker mixture to make a layer in the bottom of a 1 1/2 quart casserole dish. Arrange half of the asparagus spears over the crumbs, sprinkle with 1/2 of the almonds, then pour 1/2 of the soup mixture over. Build another layer, starting with the remaining asparagus spears, then the remaining soup mixture, and ending with the remaining cheese and crumbs on top.
Bake for 20 minutes in the preheated oven, or until the top is golden.
Yummy or not :Bacon-Colby Lasagna recipe.
Ingredients
2 pounds ground beef
2 medium onions, chopped
2 pounds sliced bacon, cooked and crumbled
2 (15 ounce) cans tomato sauce
2 (14.5 ounce) cans diced tomatoes, undrained
2 tablespoons sugar
1 teaspoon salt
24 lasagna noodles, cooked and drained
8 cups shredded Colby cheese
Directions
In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the bacon, tomato sauce, tomatoes, sugar and salt; cook until heated through.
Spread 1 cup meat sauce in each of two greased 13-in. x 9-in. x 2-in. baking dishes. Layer four noodles, 1-2/3 cups meat sauce, 1-1/3 cups cheese in each dish. Repeat layers twice.
Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
2 pounds ground beef
2 medium onions, chopped
2 pounds sliced bacon, cooked and crumbled
2 (15 ounce) cans tomato sauce
2 (14.5 ounce) cans diced tomatoes, undrained
2 tablespoons sugar
1 teaspoon salt
24 lasagna noodles, cooked and drained
8 cups shredded Colby cheese
Directions
In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the bacon, tomato sauce, tomatoes, sugar and salt; cook until heated through.
Spread 1 cup meat sauce in each of two greased 13-in. x 9-in. x 2-in. baking dishes. Layer four noodles, 1-2/3 cups meat sauce, 1-1/3 cups cheese in each dish. Repeat layers twice.
Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
Yummy or not :Bramblewood Blackberry Pie recipe.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold water
2/3 cup white sugar
1/2 teaspoon ground cinnamon
3 cups fresh blackberries
Directions
Preheat oven to 425 degrees F (220 degrees C).
Mix together 2 cups flour and salt in a medium mixing bowl. Make a well in the center, pour in the oil and water and stir together.
Separate the dough into two balls, using 3/4 of the dough for the first ball and 1/4 of the dough for the second. Place a sheet of wax paper over the bigger ball of dough, and roll it out; the dough can be crumbly, and the wax paper will help keep the dough in one large piece. Line an 8 inch pie pan with dough. Roll out the small ball of dough similarly, and set aside.
In a small bowl, mix together sugar, 1/4 cup flour, and cinnamon. Place berries in a large bowl, and sprinkle sugar mixture over the berries. Gently stir to coat. Spread filling into the dough lined pie pan. Cover with top crust, and pinch the crusts together. Poke holes in the top to allow steam to escape during baking. Line the edges of the crust with tin foil to prevent burning.
Bake for 30 to 45 minutes, or until crust is lightly browned and filling is hot and bubbly.
2 1/4 cups all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold water
2/3 cup white sugar
1/2 teaspoon ground cinnamon
3 cups fresh blackberries
Directions
Preheat oven to 425 degrees F (220 degrees C).
Mix together 2 cups flour and salt in a medium mixing bowl. Make a well in the center, pour in the oil and water and stir together.
Separate the dough into two balls, using 3/4 of the dough for the first ball and 1/4 of the dough for the second. Place a sheet of wax paper over the bigger ball of dough, and roll it out; the dough can be crumbly, and the wax paper will help keep the dough in one large piece. Line an 8 inch pie pan with dough. Roll out the small ball of dough similarly, and set aside.
In a small bowl, mix together sugar, 1/4 cup flour, and cinnamon. Place berries in a large bowl, and sprinkle sugar mixture over the berries. Gently stir to coat. Spread filling into the dough lined pie pan. Cover with top crust, and pinch the crusts together. Poke holes in the top to allow steam to escape during baking. Line the edges of the crust with tin foil to prevent burning.
Bake for 30 to 45 minutes, or until crust is lightly browned and filling is hot and bubbly.
Yummy or not :Broccoli and Rice recipe.
Ingredients
1 (10 ounce) package frozen chopped broccoli
1 cup cooked long-grain rice
1/2 teaspoon celery salt
1 1/2 cups cubed process American cheese
Directions
Cook broccoli according to package directions; drain. Stir in rice and celery salt. Stir in cheese until melted. Serve immediately.
1 (10 ounce) package frozen chopped broccoli
1 cup cooked long-grain rice
1/2 teaspoon celery salt
1 1/2 cups cubed process American cheese
Directions
Cook broccoli according to package directions; drain. Stir in rice and celery salt. Stir in cheese until melted. Serve immediately.
Yummy or not :Authentic Paella Valenciana recipe.
Ingredients
1 tablespoon olive oil
1/2 (4 pound) whole chicken, cut into 6 pieces
1/2 (2 pound) rabbit, cleaned and cut into pieces
1 head garlic, cloves separated and peeled
1 tomato, finely chopped
1 (15.5 ounce) can butter beans
1/2 (10 ounce) package frozen green peas
1/2 (10 ounce) package frozen green beans
salt to taste
1 teaspoon mild paprika, or to taste
1 pinch saffron threads
dried thyme to taste (optional)
dried rosemary to taste (optional)
4 cups uncooked white rice, or as needed
Directions
Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.
1 tablespoon olive oil
1/2 (4 pound) whole chicken, cut into 6 pieces
1/2 (2 pound) rabbit, cleaned and cut into pieces
1 head garlic, cloves separated and peeled
1 tomato, finely chopped
1 (15.5 ounce) can butter beans
1/2 (10 ounce) package frozen green peas
1/2 (10 ounce) package frozen green beans
salt to taste
1 teaspoon mild paprika, or to taste
1 pinch saffron threads
dried thyme to taste (optional)
dried rosemary to taste (optional)
4 cups uncooked white rice, or as needed
Directions
Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.
Yummy or not :Big Bear Stew recipe.
Ingredients
4 pounds bear meat
1/4 cup all-purpose flour
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons margarine
2 tablespoons olive oil
1 onion, chopped
1 cup beef broth
4 bay leaves
2 pounds red potatoes, diced
1 pound fresh mushrooms
5 carrots, sliced
2 turnips, cubed
Directions
In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well.
Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels.
Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.
4 pounds bear meat
1/4 cup all-purpose flour
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons margarine
2 tablespoons olive oil
1 onion, chopped
1 cup beef broth
4 bay leaves
2 pounds red potatoes, diced
1 pound fresh mushrooms
5 carrots, sliced
2 turnips, cubed
Directions
In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well.
Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels.
Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.
Yummy or not :Butter Brickle Cake recipe.
Ingredients
2 cups all-purpose flour
1 1/3 cups white sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter flavored shortening
1 1/2 teaspoons vanilla extract
3 egg whites, beaten
1/4 cup butter
2 cups confectioners' sugar
2 tablespoons evaporated milk
2 tablespoons hot water
1 1/2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
Sift the flour, white sugar, baking powder and salt together. Mix in the shortening, milk and vanilla. Beat until well combined. Add the egg whites and beat for 2 minutes. Pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Let cool then ice.
To Make Icing: Melt butter in a saucepan until it begins to brown. Remove from heat and add the confectioners' sugar, evaporated milk or half and half, hot water and 1-1/2 teaspoons vanilla extract. Beat at medium speed for three minutes. Then pour icing over cake and allow icing to set. Enjoy!
2 cups all-purpose flour
1 1/3 cups white sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter flavored shortening
1 1/2 teaspoons vanilla extract
3 egg whites, beaten
1/4 cup butter
2 cups confectioners' sugar
2 tablespoons evaporated milk
2 tablespoons hot water
1 1/2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
Sift the flour, white sugar, baking powder and salt together. Mix in the shortening, milk and vanilla. Beat until well combined. Add the egg whites and beat for 2 minutes. Pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Let cool then ice.
To Make Icing: Melt butter in a saucepan until it begins to brown. Remove from heat and add the confectioners' sugar, evaporated milk or half and half, hot water and 1-1/2 teaspoons vanilla extract. Beat at medium speed for three minutes. Then pour icing over cake and allow icing to set. Enjoy!
Yummy or not :Arugula Persimmon Pear Salad recipe.
Ingredients
1 teaspoon Dijon mustard
1/2 lemon, juiced
1/4 cup olive oil
1 shallot, minced
1 persimmon, sliced
1 pear, sliced
1/2 cup walnut pieces, toasted
1 bunch arugula
1 tablespoon shaved Parmesan cheese
salt and pepper to taste
Directions
Whisk the mustard, lemon juice, olive oil, and shallot in a bowl. Add the sliced persimmon, pear, walnuts, and arugula and mix well to coat.
Shave Parmesan cheese on top of the salad and season to taste with salt and pepper.
1 teaspoon Dijon mustard
1/2 lemon, juiced
1/4 cup olive oil
1 shallot, minced
1 persimmon, sliced
1 pear, sliced
1/2 cup walnut pieces, toasted
1 bunch arugula
1 tablespoon shaved Parmesan cheese
salt and pepper to taste
Directions
Whisk the mustard, lemon juice, olive oil, and shallot in a bowl. Add the sliced persimmon, pear, walnuts, and arugula and mix well to coat.
Shave Parmesan cheese on top of the salad and season to taste with salt and pepper.
Yummy or not :Brick-Oven Pizza (Brooklyn Style) recipe.
Ingredients
1 teaspoon active dry yeast
1/4 cup warm water
1 cup cold water
1 teaspoon salt
3 cups bread flour
6 ounces low moisture mozzarella cheese, thinly sliced
1/2 cup no salt added canned crushed tomatoes
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
3 tablespoons extra-virgin olive oil
6 leaves fresh basil, torn
Directions
Sprinkle yeast over warm water in a large bowl. Let stand for 5 minutes to proof. Stir in salt and cold water, then stir in the flour about 1 cup at a time. When the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. Divide into two pieces, and form each one into a tight ball. Coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow the dough to rise. Remove the dough from the refrigerator one hour prior to using.
Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F. Lightly dust a pizza peel with flour.
Using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. Place on the floured peel. Place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. Sprinkle with dried oregano. Randomly arrange crushed tomatoes, leaving some empty areas. Drizzle olive oil over the top.
With a quick back and forth jerk, make sure the dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
Bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. Remove from the oven by sliding the peel beneath the pizza. Sprinkle a few basil leaves randomly over the pizza. Cut into wedges and serve.
1 teaspoon active dry yeast
1/4 cup warm water
1 cup cold water
1 teaspoon salt
3 cups bread flour
6 ounces low moisture mozzarella cheese, thinly sliced
1/2 cup no salt added canned crushed tomatoes
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
3 tablespoons extra-virgin olive oil
6 leaves fresh basil, torn
Directions
Sprinkle yeast over warm water in a large bowl. Let stand for 5 minutes to proof. Stir in salt and cold water, then stir in the flour about 1 cup at a time. When the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. Divide into two pieces, and form each one into a tight ball. Coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow the dough to rise. Remove the dough from the refrigerator one hour prior to using.
Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F. Lightly dust a pizza peel with flour.
Using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. Place on the floured peel. Place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. Sprinkle with dried oregano. Randomly arrange crushed tomatoes, leaving some empty areas. Drizzle olive oil over the top.
With a quick back and forth jerk, make sure the dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
Bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. Remove from the oven by sliding the peel beneath the pizza. Sprinkle a few basil leaves randomly over the pizza. Cut into wedges and serve.
Yummy or not :All-Bran Veggie Pizza With Cheese Crust recipe.
Ingredients
1/4 teaspoon active dry yeast
3/4 cup warm water 43 to 45 degrees C (110 to 115 degrees F)
1 cup Kellogg's* All-Bran* Original cereal
1 1/3 cups all-purpose or bread flour
1/2 teaspoon salt
1 cup shredded Tex-Mex cheese blend, divided
1 tablespoon vegetable oil
1 (14 ounce) can refried beans
1/2 cup salsa
1 tablespoon finely chopped jalapeno peppers (optional)
1/2 teaspoon ground cumin
2 cups shredded Monterey Jack cheese, divided
1/2 cup thinly sliced red onion
1/2 cup kalamata olives
1/2 cup sliced sweet red pepper
1/2 cup sliced sweet yellow pepper
1 (10 ounce) can sliced mushrooms
Directions
Crust: In small bowl, stir yeast into warm water. Let stand for 5 minutes. Stir in cereal. Let stand for 5 minutes or until cereal is softened.
In food processor bowl, combine flour, salt and 125 ml (1/2 cup) of the cheese; pulse to mix. Add oil and process for 30 seconds. Add cereal mixture; continue processing for 30 seconds or until dough is formed. Remove and shape into smooth ball. Cover with plastic wrap; let rest in warm place for 10 minutes.
Toppings: In medium bowl, mix together refried beans, salsa, jalapeno peppers and cumin. Set aside.
With heal of hand, on 30 cm (12-inch) pizza pan, press dough out to form crust. Spread with bean mixture. Sprinkle with remaining 125 ml (1/2 cup) Mexican cheese blend and 250 ml (1 cup) of the Monterey Jack cheese. Arrange vegetables over top. Sprinkle top with remaining Monterey Jack cheese.
Bake at 230 degrees C (450 F) for about 12 minutes or until cheese is melted and crust is light brown. Let cool for 5 minutes before cutting.
1/4 teaspoon active dry yeast
3/4 cup warm water 43 to 45 degrees C (110 to 115 degrees F)
1 cup Kellogg's* All-Bran* Original cereal
1 1/3 cups all-purpose or bread flour
1/2 teaspoon salt
1 cup shredded Tex-Mex cheese blend, divided
1 tablespoon vegetable oil
1 (14 ounce) can refried beans
1/2 cup salsa
1 tablespoon finely chopped jalapeno peppers (optional)
1/2 teaspoon ground cumin
2 cups shredded Monterey Jack cheese, divided
1/2 cup thinly sliced red onion
1/2 cup kalamata olives
1/2 cup sliced sweet red pepper
1/2 cup sliced sweet yellow pepper
1 (10 ounce) can sliced mushrooms
Directions
Crust: In small bowl, stir yeast into warm water. Let stand for 5 minutes. Stir in cereal. Let stand for 5 minutes or until cereal is softened.
In food processor bowl, combine flour, salt and 125 ml (1/2 cup) of the cheese; pulse to mix. Add oil and process for 30 seconds. Add cereal mixture; continue processing for 30 seconds or until dough is formed. Remove and shape into smooth ball. Cover with plastic wrap; let rest in warm place for 10 minutes.
Toppings: In medium bowl, mix together refried beans, salsa, jalapeno peppers and cumin. Set aside.
With heal of hand, on 30 cm (12-inch) pizza pan, press dough out to form crust. Spread with bean mixture. Sprinkle with remaining 125 ml (1/2 cup) Mexican cheese blend and 250 ml (1 cup) of the Monterey Jack cheese. Arrange vegetables over top. Sprinkle top with remaining Monterey Jack cheese.
Bake at 230 degrees C (450 F) for about 12 minutes or until cheese is melted and crust is light brown. Let cool for 5 minutes before cutting.
Yummy or not :Aunt Mabel's Molded Avocado Salad with Toasted Pecans recipe.
Ingredients
1 (6 ounce) package lime flavored gelatin mix
1 3/4 cups boiling water
1 (8 ounce) package cream cheese, softened
1/2 cup chopped celery
1 1/2 avocados, peeled and mashed
1/2 cup mayonnaise
1/2 teaspoon salt
1 teaspoon onion juice (optional)
6 butter lettuce leaves, rinsed
1/2 cup mayonnaise
1/4 cup confectioners' sugar, or to taste
1 tablespoon lemon juice, or to taste
1/2 cup pecan halves, toasted
Directions
In a medium bowl, dissolve the gelatin in the boiling water. In another bowl, mix together cream cheese, celery, avocado, 1/2 cup mayonnaise, and salt. Mix in onion juice, if using. Gradually stir in the gelatin mixture. Pour into an 11x7 inch glass baking dish, and refrigerate until set.
Cut the gelatin salad into squares, and serve each square on top of a leaf of butter lettuce. Make the salad dressing by mixing the 1/2 cup mayonnaise with confectioners' sugar and lemon juice to taste. Drizzle dressing over squares, and garnish with toasted pecans.
1 (6 ounce) package lime flavored gelatin mix
1 3/4 cups boiling water
1 (8 ounce) package cream cheese, softened
1/2 cup chopped celery
1 1/2 avocados, peeled and mashed
1/2 cup mayonnaise
1/2 teaspoon salt
1 teaspoon onion juice (optional)
6 butter lettuce leaves, rinsed
1/2 cup mayonnaise
1/4 cup confectioners' sugar, or to taste
1 tablespoon lemon juice, or to taste
1/2 cup pecan halves, toasted
Directions
In a medium bowl, dissolve the gelatin in the boiling water. In another bowl, mix together cream cheese, celery, avocado, 1/2 cup mayonnaise, and salt. Mix in onion juice, if using. Gradually stir in the gelatin mixture. Pour into an 11x7 inch glass baking dish, and refrigerate until set.
Cut the gelatin salad into squares, and serve each square on top of a leaf of butter lettuce. Make the salad dressing by mixing the 1/2 cup mayonnaise with confectioners' sugar and lemon juice to taste. Drizzle dressing over squares, and garnish with toasted pecans.
Yummy or not :A+ Green Bean Casserole recipe.
Ingredients
2 tablespoons vegetable oil spread
4 ounces mushrooms, minced
1 cup chopped onion
3 tablespoons flour
1 1/2 cups chicken stock
1/2 cup fat-free half and half
3/4 teaspoon salt
Freshly ground pepper to taste
1 1/2 pounds fresh green beans, trimmed
2/3 cup crushed whole grain seasoned croutons
2/3 cup chopped walnuts
2 tablespoons vegetable or soy spread, melted
1/2 cup minced onion
Directions
Melt spread in a medium saucepan over medium heat. Add mushrooms and onion; cook, stirring frequently, for 10 minutes. Stir in flour; cook and stir for 5 minutes more. Slowly add stock and bring mixture to a boil; reduce heat and simmer for 10 minutes. Stir in half & half and season with salt and pepper; set aside.
Preheat oven to 350 degrees F. Cook beans in boiling water for 5 minutes. Drain well then add to mushroom sauce; toss to coat with mixture. Transfer to an 11 x 7-inch baking dish.
Stir together all topping ingredients until well blended and sprinkle around the edge of the beans.
Bake for 20 minutes or until golden brown on top.
2 tablespoons vegetable oil spread
4 ounces mushrooms, minced
1 cup chopped onion
3 tablespoons flour
1 1/2 cups chicken stock
1/2 cup fat-free half and half
3/4 teaspoon salt
Freshly ground pepper to taste
1 1/2 pounds fresh green beans, trimmed
2/3 cup crushed whole grain seasoned croutons
2/3 cup chopped walnuts
2 tablespoons vegetable or soy spread, melted
1/2 cup minced onion
Directions
Melt spread in a medium saucepan over medium heat. Add mushrooms and onion; cook, stirring frequently, for 10 minutes. Stir in flour; cook and stir for 5 minutes more. Slowly add stock and bring mixture to a boil; reduce heat and simmer for 10 minutes. Stir in half & half and season with salt and pepper; set aside.
Preheat oven to 350 degrees F. Cook beans in boiling water for 5 minutes. Drain well then add to mushroom sauce; toss to coat with mixture. Transfer to an 11 x 7-inch baking dish.
Stir together all topping ingredients until well blended and sprinkle around the edge of the beans.
Bake for 20 minutes or until golden brown on top.
Yummy or not :Banana Souffle recipe.
Ingredients
1 tablespoon unsalted butter, melted
2 teaspoons white sugar
2 egg whites
2 eggs, separated
1 pinch salt
2 ripe bananas, mashed
1 tablespoon honey, or more to taste
1/2 teaspoon vanilla extract
1/2 teaspoon grated fresh ginger root
1 tablespoon sweetened cocoa powder
Directions
Preheat oven to 400 degrees F (200 degrees C). Brush 4 1-cup souffle dishes with melted butter; sprinkle the insides of the cups with sugar.
Set the egg yolks aside, and place the 4 egg whites into the work bowl of an electric mixer. Beat the egg whites and salt until the whites form soft peaks.
Place the 2 egg yolks, bananas, honey, vanilla extract, and ginger into a blender; pulse until smooth.
Scoop the banana mixture into a bowl; use a rubber spatula or wire whisk to gently fold 1/4 of the beaten egg whites into the banana mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Fold in the remaining egg whites, being careful to keep as much air in the mixture as possible.
Spoon the souffle mixture into the prepared dishes; bake in the preheated oven until the souffles have puffed up above the baking dishes and the tops are browned, about 15 minutes. Sift a little sweetened cocoa powder over each souffle for garnish to serve.
1 tablespoon unsalted butter, melted
2 teaspoons white sugar
2 egg whites
2 eggs, separated
1 pinch salt
2 ripe bananas, mashed
1 tablespoon honey, or more to taste
1/2 teaspoon vanilla extract
1/2 teaspoon grated fresh ginger root
1 tablespoon sweetened cocoa powder
Directions
Preheat oven to 400 degrees F (200 degrees C). Brush 4 1-cup souffle dishes with melted butter; sprinkle the insides of the cups with sugar.
Set the egg yolks aside, and place the 4 egg whites into the work bowl of an electric mixer. Beat the egg whites and salt until the whites form soft peaks.
Place the 2 egg yolks, bananas, honey, vanilla extract, and ginger into a blender; pulse until smooth.
Scoop the banana mixture into a bowl; use a rubber spatula or wire whisk to gently fold 1/4 of the beaten egg whites into the banana mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Fold in the remaining egg whites, being careful to keep as much air in the mixture as possible.
Spoon the souffle mixture into the prepared dishes; bake in the preheated oven until the souffles have puffed up above the baking dishes and the tops are browned, about 15 minutes. Sift a little sweetened cocoa powder over each souffle for garnish to serve.
Yummy or not :Asparagus Lasagna recipe.
Ingredients
5 wide lasagna noodles
2 tablespoons margarine
2 cloves garlic, chopped
2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 teaspoon dried thyme
1 (15 ounce) can asparagus, drained
1 cup julienned fully cooked ham
1 cup shredded mozzarella cheese
Directions
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes, or until al dente. Drain, and cut noodles in half crosswise.
Melt margarine in a skillet over medium heat. Saute garlic just until fragrant. Stir in the flour until no lumps remain. Gradually mix in milk, and season with thyme. Simmer sauce gently until thick. Remove from heat.
Grease a 9x9 inch glass baking dish. Layer noodles, sauce, asparagus, ham, and mozzarella cheese in three layers, each starting with noodles, and ending with shredded cheese on the top.
Cover the dish, and cook in the microwave on HIGH for 9 to 10 minutes, or until cheese is melted and bubbly. Time may vary depending on the oven used. Let stand for 5 to 10 minutes before serving.
5 wide lasagna noodles
2 tablespoons margarine
2 cloves garlic, chopped
2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 teaspoon dried thyme
1 (15 ounce) can asparagus, drained
1 cup julienned fully cooked ham
1 cup shredded mozzarella cheese
Directions
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes, or until al dente. Drain, and cut noodles in half crosswise.
Melt margarine in a skillet over medium heat. Saute garlic just until fragrant. Stir in the flour until no lumps remain. Gradually mix in milk, and season with thyme. Simmer sauce gently until thick. Remove from heat.
Grease a 9x9 inch glass baking dish. Layer noodles, sauce, asparagus, ham, and mozzarella cheese in three layers, each starting with noodles, and ending with shredded cheese on the top.
Cover the dish, and cook in the microwave on HIGH for 9 to 10 minutes, or until cheese is melted and bubbly. Time may vary depending on the oven used. Let stand for 5 to 10 minutes before serving.
Yummy or not :Apple Peanut Salad recipe.
Ingredients
4 medium apples, diced
3 cups salted dry-roasted peanuts
1 (8 ounce) carton frozen whipped topping, thawed
Directions
In a large bowl, combine the apples, peanuts and whipped topping. Cover and refrigerate until serving.
4 medium apples, diced
3 cups salted dry-roasted peanuts
1 (8 ounce) carton frozen whipped topping, thawed
Directions
In a large bowl, combine the apples, peanuts and whipped topping. Cover and refrigerate until serving.
Yummy or not :Apricot Kolaches recipe.
Ingredients
1 cup butter, softened
6 ounces cream cheese, softened
2 tablespoons white sugar
2 cups all-purpose flour
3/4 cup dried apricots
1 1/2 cups water
3/4 cup white sugar
Directions
To make Filling: Combine apricots and water in heavy saucepan and cook covered over medium heat for 10 minutes or until apricots are soft. Cook UNCOVERED 5 to 10 minutes or until most of the water has been absorbed.
Mash apricots, stir in 2 tablespoons of sugar and let filling cool. Set aside.
To make Dough: Cream butter and cream cheese until fluffy; add 3/4 cup sugar and beat well. Add flour and mix well. Shape dough into ball and chill 1 hour.
Turn dough onto well-floured surface, working with only half the dough. Roll into 1/8 inch thickness and cut into 2 inch squares. Spoon 1/2 teaspoon of apricot filling into the center of the square. Bring four corners to center, pinching to seal.
Bake at 400 degrees F for about 15 minutes. Optional - you may baste with butter halfway thru baking period.
Optional - drizzle LIGHTLY with powdered sugar/milk frosting if you desire sweeter kolaches.
1 cup butter, softened
6 ounces cream cheese, softened
2 tablespoons white sugar
2 cups all-purpose flour
3/4 cup dried apricots
1 1/2 cups water
3/4 cup white sugar
Directions
To make Filling: Combine apricots and water in heavy saucepan and cook covered over medium heat for 10 minutes or until apricots are soft. Cook UNCOVERED 5 to 10 minutes or until most of the water has been absorbed.
Mash apricots, stir in 2 tablespoons of sugar and let filling cool. Set aside.
To make Dough: Cream butter and cream cheese until fluffy; add 3/4 cup sugar and beat well. Add flour and mix well. Shape dough into ball and chill 1 hour.
Turn dough onto well-floured surface, working with only half the dough. Roll into 1/8 inch thickness and cut into 2 inch squares. Spoon 1/2 teaspoon of apricot filling into the center of the square. Bring four corners to center, pinching to seal.
Bake at 400 degrees F for about 15 minutes. Optional - you may baste with butter halfway thru baking period.
Optional - drizzle LIGHTLY with powdered sugar/milk frosting if you desire sweeter kolaches.
Yummy or not :Buffalo Burgers recipe.
Ingredients
1 pound ground beef
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular or 25% Less Sodium)
1/2 teaspoon Louisiana-style hot sauce
1/2 cup crumbled blue cheese
4 Pepperidge Farm� Classic Hamburger Buns, split
Lettuce leaves
Red onion slices
Tomato slices
Directions
Shape the beef into 4 (1/2-inch thick) burgers.
Heat the soup and hot sauce in a 1-quart saucepan over medium heat. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes. Keep warm.
Lightly oil the grill rack and heat the grill to medium. Grill the burgers for 10 minutes for medium or until desired doneness, turning over halfway through cooking. Serve the burgers on rolls with lettuce, onion and tomato if desired. Top with the soup mixture. Sprinkle with the cheese.
1 pound ground beef
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular or 25% Less Sodium)
1/2 teaspoon Louisiana-style hot sauce
1/2 cup crumbled blue cheese
4 Pepperidge Farm� Classic Hamburger Buns, split
Lettuce leaves
Red onion slices
Tomato slices
Directions
Shape the beef into 4 (1/2-inch thick) burgers.
Heat the soup and hot sauce in a 1-quart saucepan over medium heat. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes. Keep warm.
Lightly oil the grill rack and heat the grill to medium. Grill the burgers for 10 minutes for medium or until desired doneness, turning over halfway through cooking. Serve the burgers on rolls with lettuce, onion and tomato if desired. Top with the soup mixture. Sprinkle with the cheese.
Yummy or not :Beef Noodle Soup recipe.
Ingredients
1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups frozen egg noodles
Directions
In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.
1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups frozen egg noodles
Directions
In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.
Yummy or not :Bacon and Balsamic Glazed Sugar Snap Peas recipe.
Ingredients
1/4 pound bacon, minced
1 1/2 cups fresh sugar snap peas
2 tablespoons balsamic vinegar
1 tablespoon turbinado sugar, such as Sugar in the Raw
salt and pepper to taste
Directions
Cook the minced bacon in a large skillet over medium-high heat until the fat has rendered out and the bacon has begun to crisp, about 5 minutes. Remove with a slotted spoon and set aside, leave the bacon fat in the skillet. Add the sugar snap peas, and toss to coat with the fat. Cook and stir until just cooked through, about 5 minutes. Pour in the balsamic vinegar, sugar, and cooked bacon. Continue cooking until the balsamic has reduced, and the sugar has dissolved, about 2 minutes. Season to taste with salt and pepper and serve immediately.
1/4 pound bacon, minced
1 1/2 cups fresh sugar snap peas
2 tablespoons balsamic vinegar
1 tablespoon turbinado sugar, such as Sugar in the Raw
salt and pepper to taste
Directions
Cook the minced bacon in a large skillet over medium-high heat until the fat has rendered out and the bacon has begun to crisp, about 5 minutes. Remove with a slotted spoon and set aside, leave the bacon fat in the skillet. Add the sugar snap peas, and toss to coat with the fat. Cook and stir until just cooked through, about 5 minutes. Pour in the balsamic vinegar, sugar, and cooked bacon. Continue cooking until the balsamic has reduced, and the sugar has dissolved, about 2 minutes. Season to taste with salt and pepper and serve immediately.
Inscription à :
Articles (Atom)