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VR
The Wolf's Den Eatery



✪Wolf Den Eatery✪























✪Appetizers✪

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Bacon Supper Snack :

Serving Size : 4 Preparation Time :0:20
8 Slices Gammon
14 1/2 Ounce Tin Tomatoes
Stuffing:
1/2 Ounce Butter
2 Ounces Mushrooms -- Chopped
3 Ounces Soft White Bread Crumbs
Salt And Pepper
1/2 Teaspoon Mixed Herbs
Egg To Bind -- Beaten
Melt butter and gently fry mushrooms for 2 minutes. Combine with breadcrumbs,
salt, pepper and herbs. Use just sufficient beaten egg to bind - about 3
tablespoonfuls.
Divide stuffing between bacon slices. Roll up and secure each, if necessary,
with a wooden cocktail stick.
Cook for 5 minutes under a hot grill, turning once. Remove sticks and place
bacon rolls in an oven dish, in a single layer.
Press tomatoes through a sieve into a saucepan. Season to taste and bring to
the
boil. Pour oven bacon rolls and cook in a very moderate oven (350 F - gas mark
3) for 30 minutes.
Serve with creamed potatoes and, if liked, a tossed green salad.
PhotobucketDeviled Eggs :
PhotobucketIngredients:

* 4 eggs
* 1 tablespoon prepared mustard
* 1 tablespoon mayonnaise
* 1/2 teaspoon garlic salt
* 1/2 teaspoon onion powder
* 1 pinch paprika, for garnish

Directions:

1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and boil eggs for 10 to 15 minutes. Remove eggs from boiling water and place in a medium saucepan of cold water until cool.
2. Remove the shells and cut the eggs lengthwise to remove the yolks. Place yolks in a medium sized mixing bowl.
3. Mix in the mustard, mayonnaise, garlic salt and onion powder with the egg yolks. Scoop the mixture into the hollowed out areas of the egg whites. Garnish with paprika. Refrigerate at least one hour before serving.
PhotobucketCheese Ball I:

Ingredients:
* 2 (8 ounce) packages cream cheese, softened
* 3 1/2 cups shredded sharp Cheddar cheese
* 1 (1 ounce) package Ranch-style dressing mix
* 2 cups chopped pecans
* 4 pecan halves

Directions:

1. In a large bowl, mix together cream cheese, Cheddar cheese, and dressing mix. Form into one large ball or two smaller balls. Roll in chopped pecans to coat surface. Decorate the top with pecan halves. Refrigerate for at least 2 hours, or overnight.
PhotobucketCheese Ball II:

Ingredients:
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 1/2 cups shredded Cheddar cheese
11/2 cups chopped pecans

Directions:

1. In a medium size bowl, mash cream cheese. Mix dressing mix and Cheddar cheese into the cream cheese. Shape the mixture into a ball. Roll the ball in the chopped nuts. Refrigerate covered until ready to serve.
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✪Beverages✪

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Chai Tea

PhotobucketIngredients
• 1 1/2 cups instant tea powder
• 2 cups powdered non-dairy creamer
• 1/2 cup dry milk powder
• 1 cup confectioners' sugar
• 1/4 cup brown sugar
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground cardamom
• 1 teaspoon ground allspice
• 1 teaspoon vanilla powder
Directions
1. In a food processor, combine instant tea, powdered creamer, milk powder, confectioners' sugar and brown sugar. Add ginger, cinnamon, cloves, cardamom, allspice and vanilla powder. Process for 2 minutes. Store in an airtight container.
2. To serve, place 4 teaspoonfuls in a mug, and fill with hot water; stir.

PhotobucketBahama Mama Celebration Drinksize>

Ingredients
• 2 cups fresh orange juice
• 2 cups unsweetened pineapple juice
• 1 cup simple syrup
• 1 cup coconut-flavored rum
• 1 cup 151 proof rum
• 1/2 cup grenadine syrup
• 1/2 cup fruit-flavored rum liqueur
• 8 cups shaved ice
• 8 maraschino cherries for garnish
• 8 orange slices for garnish
Directions
1. Stir the orange juice, pineapple juice, simple syrup, coconut-flavored rum, 151 proof rum, grenadine syrup, and fruit-flavored liqueur together in a 2-quart or larger pitcher. Refrigerate at least 2 hours, or overnight.
2. Place 1 cup of crushed ice in each of eight 12-ounce glasses. Pour about 1 cup of the rum mixture into each glass, and garnish each with a maraschino cherry and an orange slice.

PhotobucketHot Buttered Rumsize>

PhotobucketIngredients
• 2 cups butter
• 2 cups white sugar
• 2 cups brown sugar
• 1 teaspoon vanilla extract
• 1 quart vanilla ice cream, softened
Directions
1. In a microwave-safe bowl, combine butter, sugar, brown sugar and vanilla. Microwave until smooth. Mix in the ice cream. Place in a sealable container and freeze.
2. When ready to use, spoon 1 1/2 tablespoons of the base into a mug. Pour in 1 shot of dark rum and 1 cup of hot water for each serving.

PhotobucketVanilla Milkshake:size>
PhotobucketIngredients
• 3 scoops vanilla ice cream
• 1 1/2 cups milk
• 1 tablespoon vanilla extract
• 2 teaspoons white sugar
Directions
1. In a blender, combine ice cream, milk, vanilla and sugar. Blend until smooth. Pour into glasses and serve.

PhotobucketArnold Palmer Passionsize>

PhotobucketIngredients
• 4 (2 g) bags hibiscus tea (such as Tazo Passion®)
• 4 cups boiling water
• 4 cups ice cubes
• 4 cups prepared lemonade
Directions
1. Steep the tea bags in the boiling water for 10 minutes. Discard the tea bags and allow the tea to cool to room temperature.
2. To prepare the drinks, fill 4 glasses with ice cubes and pour 1 cup of lemonade into each glass. Carefully pour 1 cup of cooled tea into each glass so that it floats on the lemonade.

PhotobucketWhite Russianssize>


Ingredients
• 1 cup ice cubes
• 1 fluid ounce coffee flavored liqueur
• 1 fluid ounce vodka
• 1 fluid ounce heavy cream
Directions
1. Place the ice cubes in a highball glass, or one of similar size. Pour the coffee, vodka and cream over the ice. Stir and serve. No garnishes here.

PhotobucketCappuccino on Ice:size>

PhotobucketIngredients
• 1 1/2 cups strong brewed coffee
• 1/2 cup sweetened condensed milk
• 1/2 cup half-and-half cream
• 1/2 teaspoon vanilla extract
Directions
1. In a medium bowl, combine coffee and milk. Whisk in half-and-half and vanilla until well blended. Pour into glasses filled with ice.

PhotobucketCreamy Brandy Alexander:size>

Ingredients
• 1 tablespoon brandy
• 1 tablespoon creme de cacao
• 1 1/2 cups milk
• 1 pint French vanilla ice cream
• 1/4 cup sweetened whipped cream
• 1 pinch ground cinnamon
Directions
1. In the container of a blender, combine the brandy, creme de cacao, milk and ice cream. Process until smooth. Serve in glasses topped with whipped cream and a dash of cinnamon.

PhotobucketCreamy Strawberry Punch:size>

PhotobucketIngredients
• 4 cups cold milk
• 1 pint strawberry ice cream, softened
• 1 (6 ounce) can frozen lemonade concentrate, thawed
• 4 cups ginger ale, chilled
Directions
1. In a large pitcher or punch bowl, combine the milk, ice cream and lemonade concentrate until smooth. Stir in ginger ale; serve immediately.

PhotobucketIce Creamy Brandy Punch:size>

Ingredients
• 2 1/2 cups milk
• 1/2 cup brandy
• 1 egg
• 1 pint vanilla ice cream
Directions
1. Combine milk, brandy and egg in a bowl and beat until smooth. Add ice cream (cut into small pieces) and beat until frothy. Serve and enjoy!

PhotobucketCinnamon Apple Shakes:size>

PhotobucketIngredients
• 3 cups vanilla ice cream
• 3/4 cup milk
• 1/2 cup cinnamon applesauce
• 1/4 cup caramel ice cream topping
• 1/2 teaspoon rum extract
Directions
1. In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.


PhotobucketMexican Martinis:size>

PhotobucketIngredients
• 4 limes, juiced
• coarse salt
• 2 jalapeno-stuffed green olives
• 2 (1.5 fluid ounce) jiggers premium tequila
• 1 (1.5 fluid ounce) jigger orange liqueur
• 1 (1.5 fluid ounce) jigger sweetened lime juice
• 1/2 teaspoon superfine sugar
• crushed ice
Directions
1. Moisten the edges of two martini glasses with a little lime juice, and then dip moistened edges into coarse salt. Place an olive in each glass.
2. Pour remaining lime juice into a cocktail shaker, and then add tequila, orange liqueur, sweetened lime juice, and sugar. Fill shaker with ice, shake vigorously, and strain into prepared glasses.

PhotobucketCaramel Martinis:size>

Ingredients
• 1/4 cup vanilla flavored vodka
• 2 tablespoons butterscotch schnapps
• 1 tablespoon iced tea
• 1 cup ice cubes
• 1 tablespoon caramel ice cream topping
Directions
1. Place the vodka, butterscotch schnapps, and iced tea into a shaker with the ice. Shake until the shaker has a coating of frost on the outside. Use a squeeze bottle to coat the inside of a martini glass with a spiral of caramel. Strain the liquid from the shaker into the glass and serve.

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Shady Leprechaun:size>

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Ingredients
• 1 1/2 fluid ounces dark rum
• 1 pint Irish stout beer (e.g. Guinness®)
Directions
1. Pour the rum into a pint glass, then slowly pour in the stout. Enjoy!

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Boston Crème Pie Martini:size>

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Ingredients
• 1 (1.5 fluid ounce) jigger vanilla vodka
• 1 (1.5 fluid ounce) jigger chocolate liqueur
• 1 (1.5 fluid ounce) jigger Irish cream liqueur
• 1 cup crushed ice
• 1 (4 ounce) jar maraschino cherry
Directions
1. Combine vodka, chocolate liqueur, Irish cream liqueur, and crushed ice in a cocktail shaker. Shake vigorously to chill. Pour into a martini glass, garnish with a maraschino cherry, and serve.
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Virgin Pina Colada:size>

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Ingredients
• 1 cup ice
• 1 1/4 cups pineapple juice
• 1/2 cup milk
• 1/2 cup heavy cream
• 2 tablespoons white sugar
Directions
1. In an electric blender, blend ice, pineapple juice, milk, cream, and sugar. Blend until smooth.

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Fruity Sherbert Punch:size>

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Ingredients
• 4 cups apple juice, chilled
• 4 cups pineapple juice, chilled
• 4 cups orange juice, chilled
• 2 liters ginger ale, chilled
• 2 quarts orange or pineapple sherbet
Directions
1. Combine juices in a punch bowl. Stir in ginger ale. Top with sherbet. Serve immediately.

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Liquid Cocaine:size>

Ingredients
• 1/2 fluid ounce cinnamon schnapps (i.e. Goldschlager™)
• 1/2 fluid ounce peppermint schnapps
• 1/2 fluid ounce Jagermeister liqueur
Directions
1. Pour the cinnamon schnapps, peppermint schnapps, and Jagermeister into a frozen shot glass. Bottoms up!

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Jaeger Bombs:size>

Ingredients
• 1/2 (8.3 ounce) can citrus flavored energy drink (e.g. Red Bull™)
• 1 (1.5 fluid ounce) jigger Jagermeister liqueur
Directions
1. Pour the energy drink into a pint glass. Pour the Jagermeister into a shot glass. Make a toast and drop the shot into the pint glass. Down the hatch!

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Strip And Go Naked:size>

Ingredients
• 30 (12 fluid ounce) cans or bottles Keystone Light beer
• 1 3/4 liters vodka
• 2 (12 ounce) cans frozen lemonade concentrate, thawed
Directions
1. In a 4 to 5 gallon sports drink dispenser, combine the light beer, vodka and lemonade concentrate. Stir gently to disperse the lemonade. Put the lid on and serve.

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Apple Jacks I:size>

Ingredients
• 1 (1.5 fluid ounce) jigger Tennessee whiskey
• 2 fluid ounces apple juice
Directions
1. Pour whiskey into a wide shot glass. Top with apple juice.

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White Chocolate Shots:size>

Ingredients
• 2 fluid ounces creme de cacao liqueur
• 2/3 cup French vanilla ice cream
• 1/4 cup sweetened whipped cream
Directions
1. In the container of a blender, combine the creme de cacao and ice cream. Blend until smooth, then pour into shot glasses and top with whipped cream.

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Peach Cosmos:size>

Ingredients
• 3 fluid ounces cranberry juice
• 1 (1.5 fluid ounce) jigger citron vodka
• 1 tablespoon peach schnapps
• 1 teaspoon fresh lime juice
Directions
1. Pour the cranberry juice, vodka, schnapps, and lime juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.

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Storm Troopers:size>

Ingredients
• 1 fluid ounce Jagermeister liqueur
• 1 fluid ounce peppermint schnapps
Directions
1. Pour the Jagermeister and schnapps into a shot glass. Bottoms up!

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Scot-Tini:size>

Ingredients
• 1 cup ice cubes
• 1/2 cup good quality vodka
• 1 tablespoon Scotch whiskey
Directions
1. Fill a rocks glass with ice cubes. Pour in vodka and top off with just a splash of Scotch whiskey. Stir gently before serving.

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Champagne Cocktail:size>

Ingredients
• 3/4 fluid ounce pear brandy
• 5 fluid ounces Champagne or other sparkling white wine
• 1 tablespoon whole-berry blackberry preserves
Directions
1. Pour the brandy into a champagne flute. Top with champagne. Gently drop in preserves.

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Classic Old Fashioned: size>


Ingredients
• 2 teaspoons simple syrup
• 1 teaspoon water
• 2 dashes bitters
• 1 cup ice cubes
• 1 (1.5 fluid ounce) jigger bourbon whiskey
• 1 slice orange
• 1 maraschino cherry
Directions
1. Pour the simple syrup, water, and bitters into a whiskey glass. Stir to combine, then place the ice cubes in the glass. Pour bourbon over the ice and garnish with the orange slice and maraschino cherry.

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The Paraplegic:size>

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Ingredients
• 1 cup ice cubes
• 1 fluid ounce Canadian whiskey, such as Crown Royal™
• 1 fluid ounce Kahlua or other coffee flavored liqueur
• 1/2 cup root beer
• 2 fluid ounces milk
Directions
1. Fill a highball glass with ice. Pour in the Canadian whiskey, coffee liqueur and root beer. Slowly pour in the milk so it does not curdle. Stir gently and enjoy immediately.

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Easy Bloody Marys:
size>

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Ingredients
• 3 cups bottled Bloody Mary mix
• 1 tablespoon prepared horseradish
• 1 teaspoon chopped fresh dill
• 1 teaspoon hot pepper sauce (such as Frank's RedHot®)
• 2 tablespoons dill pickle juice
• 1/2 cup kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon celery seed
• 1 lime, juiced
• 6 (1.5 fluid ounce) jiggers vodka (optional)
• 6 dill pickle spears
• 1 fresh lime, cut into wedges
Directions
1. In a large pitcher, stir together the Bloody Mary mix, horseradish, dill, hot pepper sauce, and dill pickle juice. Taste and adjust seasoning if desired.
2. In a shallow dish, stir together the kosher salt, pepper and celery seed. Pour the lime juice onto a saucer. Dip each glass into the lime juice to coat the rim, then into the spice mixture. Fill each glass with ice. Pour one shot of vodka into each glass if using. Fill with the Bloody Mary mixture. Garnish each glass with a wedge of lime and a dill pickle spear.

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Purple Hooter:
size>

Ingredients
• 1 (1.5 fluid ounce) jigger vodka
• 1/2 fluid ounce triple sec
• 1 1/2 teaspoons black raspberry liqueur
Directions
1. Pour the vodka, triple sec, and raspberry liqueur into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.
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Cherry Vodka Sour:size>

Ingredients
• 3 fluid ounces vodka
• 3 fluid ounces sweet and sour mix
• 1 tablespoon cherry grenadine syrup
Directions
1. Stir together vodka, sweet and sour mix, and grenadine in an 8 ounce glass. Fill with ice.

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✪Soups & Stews✪size>

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Rosemary Chicken Noodle Soup :size>

Ingredients:

* 8 cups water
* 2 pounds boneless, skinless chicken meat
* 2 tablespoons vegetable oil
* 2 tablespoons dried rosemary
* 1 tablespoon dried thyme
* 3 cloves crushed garlic
* 1 white onion
* 4 carrots, sliced
* 1 (16 ounce) package penne pasta
* salt to taste
* ground black pepper to taste

Directions:

1. In a large kettle, boil water, chicken, spices, onion, and garlic for 1 hour.

2. Add carrots, oil, and noodles; boil for 20 minutes. Salt and pepper to taste.
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Turkey Wild Rice Soup:size>

PhotobucketIngredients:

* 3 (10.5 ounce) cans condensed chicken broth
* 2 cups water
* 1/2 cup finely chopped green onions
* 1/2 cup uncooked wild rice
* 8 slices bacon
* 1/2 cup margarine
* 3/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon poultry seasoning
* 1/8 teaspoon ground black pepper
* 2 cups half-and-half cream
* 1 1/2 cups cooked, diced turkey meat
* 2 tablespoons dry sherry

Directions:

1. In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.
2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.
3. When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.
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Pirate Stew:size>

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Ingredients
• 1 pound beef stew meat, cut into 1-inch pieces
• 3 tablespoons all-purpose flour
• salt and ground black pepper to taste
• 2 tablespoons olive oil
• 1 small sweet potato, chopped
• 4 small potatoes, chopped
• 1 celery rib, chopped
• 1 turnip, chopped
• 2 parsnips, chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon butter
• 1 small onion, chopped
• 3/4 cup pineapple juice
• 1 tablespoon Worcestershire sauce
• 1/4 cup brown sugar
• 1 teaspoon crushed garlic
• 1 cube beef bouillon
• 3 tablespoons rum
Directions
1. Combine the beef, flour, salt, and pepper in a resealable plastic bag; shake to evenly coat the beef.
2. Heat the olive oil in a skillet over medium heat. Brown the beef in the olive oil. Transfer the meat into the bottom of a slow cooker and return the skillet to the heat. Add the sweet potato, potato, celery, turnip, and parsnip. Pour the vinegar into the hot skillet to deglaze the pan, scraping loose the particles from the bottom with a spatula; empty into the slow cooker. Return the skillet to the heat and melt the butter. Cook and stir the onion in the melted butter until softened; scrape into the slow cooker.
3. Combine the pineapple juice, Worcestershire sauce, brown sugar, garlic, beef bullion, and rum in a small saucepan; cook until the bouillon cube dissolves. Pour into the slow cooker.
4. Turn the slow cooker on to High; cook for 1 hour. Switch heat to Low and cook an additional 6 hours.

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Turtle Soup:size>

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Ingredients
• 1 1/3 pounds turtle meat
• 4 1/2 cups water
• 2 medium onions
• 1 bay leaf
• 1/4 teaspoon cayenne pepper
• 1 1/4 teaspoons salt
• 5 tablespoons butter or margarine
• 1/3 cup all-purpose flour
• 3 tablespoons tomato puree
• 3 tablespoons Worcestershire sauce
• 1/3 cup chicken broth
• 2 hard-cooked eggs, chopped
• 1/4 cup lemon juice
• Chopped fresh parsley
Directions
1. In a heavy 4-qt. saucepan, bring turtle meat and water to a boil. Skim off foam. Chop 1 onion and set aside. Quarter the other onion; add to saucepan along with bay leaf, cayenne pepper and salt. Cover and simmer for 2 hours or until the meat is tender. Remove meat with a slotted spoon and cut into 1/2-in. cubes; set aside. Strain broth and set aside. Rinse and dry saucepan; melt butter over medium-high heat. Cook chopped onion until tender. Add flour; cook and stir until bubbly and lightly browned. Whisk in reserved broth; cook and stir until thickened. Reduce heat; stir in tomato puree and Worcestershire sauce. Simmer, uncovered, for 10 minutes. Add chicken broth, eggs, lemon juice and meat. Simmer for 5 minutes or until heated through. Garnish with parsley if desired.

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Tortilla Soup:size>

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Ingredients
• 1 medium tomato, quartered
• 1 (14.5 ounce) can whole peeled tomatoes with juice
• 1 small onion, quartered
• 1 garlic clove
• 2 (10.5 ounce) cans condensed chicken broth, undiluted
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1 tablespoon minced fresh cilantro
• 6 (6 inch) corn tortillas
• 1/4 cup cooking oil
• Sour cream
• Shredded Cheddar or Monterey Jack cheese
Directions
1. Place tomatoes, onion and garlic in a blender or food processor; blend until smooth. Transfer to a large saucepan. Add the chicken broth and seasonings; bring to a boil. Reduce heat and simmer for 3 minutes. Cut tortillas into 1/4-in. strips; fry in hot oil until crisp and brown. Drain. Ladle soup into bowls; top with tortilla strips, sour cream and cheese.

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Toscana Soup:size>
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Ingredients
• 12 links spicy pork sausage, sliced
• 1 tablespoon vegetable oil
• 3/4 cup diced onion
• 1 1/4 teaspoons minced garlic
• 2 tablespoons chicken soup base
• 4 cups water
• 2 potatoes, halved and sliced
• 2 cups sliced kale
• 1/3 cup heavy cream
Directions
1. Preheat oven to 300 degrees F (150 degrees C).
2. Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.
3. Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute.
4. Stir in broth, water and potatoes; simmer 15 minutes.
5. Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.

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Lobster Soup:size>

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Ingredients
• 6 tablespoons margarine
• 6 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 2 1/2 cups lobster meat
• 4 1/2 cups milk
• 1 1/2 onions, thinly sliced
• 1 pinch celery flakes
• 1 1/2 teaspoons chopped fresh parsley
• ground black pepper to taste
• salt to taste
• 3/4 cup light cream
Directions
1. Melt butter or margarine in a saucepan. Stir in flour, salt, pepper, and celery flakes; blend well. Very slowly mix in milk and chicken stock. Add cold lobster, onion, parsley. Cook for about 10 minutes over medium heat.
2. Add cream to desired consistency, and reheat. Season to taste.

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Fresh Tomato Soup:size>

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Ingredients
• 2 large tomatoes, chopped
• 1/2 cup chopped onion
• 1/2 teaspoon white sugar
• salt to taste
• ground black pepper to taste
• 2 tablespoons margarine
• 2 tablespoons all-purpose flour
• 2 cups milk
Directions
1. Simmer tomatoes, onions, sugar, and salt and pepper. Once onions are soft, strain. Set liquid aside.
2. In a saucepan, melt the butter or margarine. Stir in the flour. Whisk in the milk, and cook until thickened. Slowly add the reserved tomato liquid, and gently heat. Serve hot.
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Cheese & Crabmeat Soup:size>

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Ingredients
• 2 tablespoons margarine
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 pinch ground black pepper
• 4 cups milk
• 8 ounces shredded Cheddar cheese
• 1 dash hot pepper sauce
• 1 (6 ounce) can crab meat, drained
• 1 tablespoon chopped fresh chives
Directions
1. In a large saucepan over medium heat melt the butter or margarine, add the flour and stir well forming a paste, or roux. Add the salt and pepper. Slowly add the milk or half-and-half, stirring constantly until thickened. (Note: This may take a little while, but keep close as it can scorch quickly.)
2. Add cheese and continue to stir well until all cheese melts and mixture is smooth. Add the hot pepper sauce and the crab and allow to heat through. Ladle into individual bowls and sprinkle with chives just before serving.

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Cream Of Spinach Soup:size>

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Ingredients
• 1 1/2 cups water
• 3 cubes chicken bouillon
• 1 (10 ounce) package frozen chopped spinach
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 tablespoon dried minced onion
• salt and pepper to taste
Directions
1. In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.
2. Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.
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Ratatouille Soup:size>

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Ingredients
• 1 pound ground beef
• 1 (24 ounce) jar Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce
• 1 (10.5 ounce) can Campbell's® Condensed Beef Broth
• 2 cups water
• 1 small eggplant, cut into cubes
• 1 medium zucchini, cut into cubes
• 1 large green pepper, chopped
• 1/2 cup uncooked elbow pasta
Directions
1. Cook the beef in a 4-quart saucepot over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat.
2. Stir the sauce, broth, water, eggplant, zucchini and pepper in the saucepot and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 15 minutes.
3. Stir the pasta in the saucepot. Increase the heat to medium and cook for 10 minutes or until the pasta is tender, stirring occasionally.

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Ravioli Soup:size>

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Ingredients
• 2 cups water
• 1 cube chicken bouillon
• 1 pound prepared fresh cheese ravioli
• 2/3 cup baby spinach leaves
• 2 fresh mushrooms, sliced
• 1/4 cup sliced carrot
• 1/2 cup frozen mixed peas and carrots
• 1 tablespoon olive oil
• 1 dash soy sauce
• salt and black pepper to taste
Directions
1. In a large saucepan, bring water and bouillon cube to a boil. Place ravioli in the pot, and cook 5 minutes, stirring occasionally. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce; cook for 5 minutes, until vegetables are tender. Season with salt and pepper.

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Watercress Soup:size>

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Ingredients
• 2 tablespoons vegetable oil
• 1 potato - peeled and cubed
• 1 onion, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 1/2 cups chicken stock
• 2 1/2 cups milk
• 1 1/2 pounds watercress, large stems removed
• 1/4 cup whipped heavy cream (optional)
• 1/2 cup watercress leaves for garnish
Directions
1. Heat the oil in a large saucepan over medium high heat. Add the potato and onion, stirring to coat with the oil. Season with salt and pepper to taste. Reduce heat to medium, cover and heat for 5 minutes.
2. Pour in the chicken stock and the milk, bring just to a boil, reduce heat to low and simmer for 10 minutes, or until potatoes are tender. Stir in the watercress and simmer, uncovered, for 4 to 5 minutes, or until watercress is just cooked.
3. In small batches, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pot, season to taste, and ladle into individual bowls. (Note: Place in refrigerator if not serving at this point.)
4. Top each serving with a dollop of whipped cream, if desired and garnish with watercress leaves.

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Jalapeño Soup:size>

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Ingredients
• 6 cups chicken broth
• 2 cups chopped celery
• 2 cups chopped onion
• 1 teaspoon garlic salt
• 2 pounds cubed Cheddar cheese
• 1 cup diced jalapeno chile pepper
Directions
1. Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
2. Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot.
3. Stir in jalapenos and heat through. Serve.

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SilverHawk’s Homemade Chicken and Dumplingssize>

Ingredients:

7-8 Chicken Breasts
3 cups Self-Rising Flour (or White Rice Flour for gluten-free)
Nature Seasoning
2 cups milk (Silk for lactose-free)
1 stick of butter or margarine
water
1 1/2 cup Crisco/shortening
1+ cup chicken stock
1 stock pot
1 medium-large size bowl
wax paper/rolling pin/pizza cutter/fork

Start out with your chicken in the boiling pot and enough water in the pot to cover, season heavily with Nature Seasoning and bring to a boil then turn heat down to simmer.

Once chicken is done, take out and let cool on a plate.

Pour flour in bowl and season well with Nature's Seasoning. Work flour to the sides of the bowl with a clean hand so that you essentially have the bottom of the bowl showing and flour stacked up, lining the sides.

Place shortening in center of flour bowl and add the fresh, hot chicken stock. Using the fork, blend the shortening and broth together first, chipping the shortening up and add in flour from the sides as you work. Add chicken stock as needed until a light, well-floured dough is formed.

Add milk and stick butter to stock pot and bring back to a boil, stirring frequently to prevent scorching. Once brought to boil, turn down to medium heat. While waiting for broth/milk to boil, lay out 2 sheets of wax paper and dust lightly with flour. Place dough on paper and lightly dust top and cover with wax paper.

Using a cold rolling pin, roll out dough into a thin sheet. Peel away wax paper and using the pizza cutter, cut out a criss-cross pattern of dumplings of about 1-2" squares. Peel up squares and drop into boiling broth, stirring the dumplings as they float to the top.

Once all dumplings are placed, turn heat on low and cover with lid and let simmer for about 30 minutes. The broth/milk mixture will thicken into a creamy broth the consistency of soup.

Tear up cooled chicken into bite-size pieces and add to the dumplings about 5-7 minutes before serving. Stir to prevent chicken from settling to the bottom and burning.

Serve in bowls and get ready for some good old-fashioned comfort food that your even your pickiest eater can't pass up)

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LadyxBlackxRose’s Beef stew and Dumplingssize>

Serves 4-6
Ingredients
1 pounds of beef for stewing
4 ounces of gravy granules
4 medium potatoes
1 small swede
4 small carrots
2 small onions
Medium sized broccoli
4 ounces self raising flour
3 ounces of beef suit
mixed dried herbs

Cooking Method Preparation 30 mins Cooking time 5-6 hours.

Pre-heat oven at gas mark 5.
With a 20cm pot or stewing/casserole dishes place the Meat at the bottom. It is optional if you wish to brown the Meat off with some flour you don't have to.
Peel the 2 Onions and place in the center.
Then peel and half the Potatoes and place them on top of the Meat and around the Onions.
Next peel the Carrots and chop Carrots as evenly as you can and sprinkle over the contents already in the pan.
Next is the Swede. Use a knife to remove all of the skin and dice evenly if possible sprinkle on top of the Carrots and other items.
Boil up water from a kettle and put the four ounces of gravy granules in a measuring jug pour in half a pint of boiling water and stir till all is dissolved. Then fill up the remaining of the jug with cold water to make a whole pint and stir again till all is mixed together then pour into the dish.
This time add just a 1/4 of boiling water to the jug and stir any remaining gravy left in the jug and then add cold water to make up to a half pint and pour till you see the water covering all of the vegetables.
Place a lid on and put in the oven.
Leave for 5-6 hours checking on it so that id does not dry out if it does then top it up with more water.

Dumplings.
About an hour before serving place the 4 ounces of self raising flour and 3 ounces of suit pastry mix into a dry bowl.(This is the time to also add the dry mixed herbs if your having it.) With a table spoon and cold water add 4-5 spoons of water. Then with a folk mix it together if it does not all seem to bind itself together then add a tea spoon of cold water and should hopefully come together.
But don't make the mixture to wet. You only want it to moist enough to shape into dumplings.
Once shaped take the dish out and place dumplings on top. You don't have to add the lid if you don't want to that is optional. Then with the Broccoli place in a pan of water and cook till ready.
Cook the dumplings till a golden brown and Broccoli is cooked through and serve.

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✪Salads✪size>

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Broccoli Salad:size>
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Ingredients
• 1 1/2 cups fresh broccoli florets
• 3/4 cup shredded Cheddar cheese
• 4 bacon strips, cooked and crumbled
• 1/4 cup finely chopped onion
• 3 tablespoons mayonnaise
• 2 tablespoons white vinegar
• 1 tablespoon sugar
Directions
1. In a bowl, combine the broccoli, cheese, bacon and onion. In another bowl, whisk the mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. cover and refrigerate for at least 1 hour before serving.

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Mosaic Salad:size>

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Ingredients
• 1 medium cucumber, sliced
• 2 yellow summer squash, thinly sliced
• 2 medium tomatoes, sliced
• DRESSING:
• 1/4 cup vegetable oil
• 3 tablespoons minced fresh basil
• 2 tablespoons lemon juice
• 2 tablespoons cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon grated lemon peel
• 1/4 teaspoon salt
Directions
1. Arrange the cucumber, squash and tomatoes on a large serving platter. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad. Serve immediately.

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Crisscross Salad:size>

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Ingredients
• 1 pound fresh broccoli, chopped
• 1 (16 ounce) can kidney beans, rinsed and drained
• 2 large tomatoes, chopped
• 1 medium red onion, chopped
• 1 cup shredded Cheddar cheese
• 1 (16 ounce) bottle Italian salad dressing
Directions
1. In a large bowl, combine the first five ingredients. Drizzle with dressing; toss to coat. Serve immediately or refrigerate for 4 hours or overnight, stirring occasionally. Serve with a slotted spoon.
Footnotes
• Nutritional Analysis: One 3/4-cup serving (prepared with fat-free cheese and salad dressing) equals 103 calories, 520 mg sodium, 1 mg cholesterol, 17 gm carbohydrate, 8 gm protein, trace fat. Diabetic Exchanges: 1 starch, 1 very lean meat.

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Floret Salad:size>
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Ingredients
• 2/3 cup fresh cauliflowerets
• 2/3 cup fresh broccoli florets
• 2 tablespoons chopped red onion
• 2 tablespoons raisins
• 2 bacon strips, cooked and crumbled
• 3 tablespoons mayonnaise
• 5 teaspoons sugar
• 1/2 teaspoon white vinegar
• 2 tablespoons whole cashews
Directions
1. In a bowl, combine the cauliflower, broccoli, onion, raisins and bacon. In a small bowl, whisk the mayonnaise, sugar and vinegar. Drizzle over salad and toss to coat. Cover and refrigerate the salad until serving. Sprinkle with cashews just before serving.

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Steak Salad:size>
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Ingredients
• 1 1/2 pounds beef sirloin steak
• 8 cups romaine lettuce, torn into bite-size pieces
• 6 roma (plum) tomatoes, sliced
• 1/2 cup sliced fresh mushrooms
• 3/4 cup crumbled blue cheese
• 1/4 cup walnuts
• 1/3 cup vegetable oil
• 3 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 3 teaspoons Worcestershire sauce
• 1/8 teaspoon liquid smoke flavoring
Directions
1. Preheat oven on broiler setting. Broil steaks for 3 to 5 minutes per side, or to desired doneness. Allow to cool, then slice into bite-size pieces.
2. On chilled plates, arrange lettuce, tomatoes, and mushrooms. Sprinkle with blue cheese and walnuts. Top with steak slices.
3. In a small bowl, whisk together oil, vinegar, lemon juice, salt, pepper, Worcestershire sauce, and smoke flavoring. Drizzle over salad.

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Pea Salad:size>
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Ingredients
• 1 1/2 cups frozen peas, thawed
• 1/2 cup shredded Cheddar cheese
• 2 tablespoons finely chopped onion
• 1/4 cup mayonnaise
• 1 1/2 teaspoons prepared mustard
Directions
1. In a bowl, combine the peas, cheese and onion. Stir in the mayonnaise and mustard. Cover and refrigerate until serving.

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Gazpacho Salad:size>
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Ingredients
• 4 tomatoes, seeded and diced
• 2 cucumbers, peeled and diced
• 2 green peppers, diced
• 1 medium onion, diced
• 1 (2.25 ounce) can sliced ripe olives, drained
• 1 teaspoon salt
• 1/2 teaspoon pepper
• DRESSING:
• 1/2 cup olive oil
• 1/4 cup white vinegar
• 1/4 cup lemon juice
• 1 tablespoon chopped fresh parsley
• 2 garlic cloves, minced
• 2 teaspoons chopped green onions
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
Directions
1. In a 1-1/2-quart bowl, layer one-third to one-half of the tomatoes, cucumbers, green peppers, onion, olives, salt and pepper. Repeat layers two or three more times.
2. In a small bowl, combine all dressing ingredients. Pour over vegetables. Cover and chill several hours or overnight. Serve with a slotted spoon.
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✪Sandwiches & Wraps ✪size>

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Focaccia Sandwichsize>
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Ingredients
• 1 (1 pound) loaf focaccia bread
• 1/2 cup chive-and-onion cream cheese spread or spinach dip
• 2 tablespoons Dijon mustard
• 8 ounces thinly sliced deli smoked turkey
• 4 slices Swiss cheese
• 1 medium tomato, thinly sliced
Directions
1. Cut bread in half horizontally. Spread 1/4 cup spinach dip on each half; spread with mustard. Layer the turkey, cheese and tomato on bottom half; replace top half. Cut into wedges.

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Waldorf Sandwichessize>

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Ingredients
• 2 cups shredded unpeeled apple
• 1 tablespoon lemon juice
• 2 celery ribs, finely chopped
• 1 cup chopped walnuts
• 1/4 cup mayonnaise
• 14 slices cinnamon-raisin bread
Directions
1. In a bowl, toss apple with lemon juice. Stir in celery, walnuts and mayonnaise; mix well. Spread apple mixture on seven to eight bread slices; top with remaining bread.

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Cucumber Sandwiches:size>
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Ingredients
• 1 (8 ounce) package cream cheese spread
• 2 teaspoons ranch salad dressing mix
• 12 slices pumpernickel rye bread
• 2 medium cucumbers
Directions
1. In a bowl, combine cream cheese and dressing mix. Spread on one side of each slice of bread. Peel cucumbers if desired thinly slice and place on six slices of bread. Top with remaining bread. Serve immediately.

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Sirloin Sandwiches:size>
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Ingredients
• 1 cup soy sauce
• 1/2 cup vegetable oil
• 1/2 cup cranberry or apple juice
• 1 (3 pound) boneless beef sirloin tip roast
• 1 (1 ounce) package au jus gravy mix
• 12 French rolls, split
Directions
1. In a large resealable plastic bag or shallow glass container, combine the soy sauce, oil and juice; mix well. Remove 1/2 cup for basting; cover and refrigerate. Add the roast to remaining marinade; turn to coat. Seal or cover and refrigerate for 8 hours or overnight, turning occasionally.
2. Drain and discard the marinade. Grill roast, covered, over indirect heat, basting and turning every 15 minutes, for 1 hour or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Remove from the grill; let stand for 1 hour. Cover and refrigerate overnight. Just before serving, prepare gravy mix according to package directions. Thinly slice roast; add to the gravy and heat through. Serve on rolls.

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Seafood Sandwiches:size>
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Ingredients
• 1 (8 ounce) package imitation crab or lobster meat
• 1/4 cup mayonnaise
• 1 tablespoon finely chopped red onion
• 1 teaspoon lemon juice
• 1/4 teaspoon OLD BAY® Seasoning
• 1 tablespoon butter, softened
• 2 hot dog buns
Directions
1. In a medium bowl, flake the crabmeat, and mix in mayonnaise, onion, lemon juice and Old Bay seasoning. Cover and refrigerate for 30 minutes to allow the flavors to mingle.
2. Spread butter on the inside of the hot dog buns, and toast under the broiler. Fill buns with the crab salad, and serve.

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Elvis Sandwich:
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Ingredients
• 3 tablespoons peanut butter
• 2 slices white bread
• 1 banana, peeled and sliced
• 3 slices cooked bacon
• 1 1/2 teaspoons butter
Directions
1. Spread the peanut butter on one side of one slice of bread. Top with sliced banana, then slices of cooked bacon. Cover with the other slice of bread. Spread butter on the outside of the sandwich.
2. Heat a skillet over medium heat. Fry the sandwich on each side until golden brown and peanut butter is melted, about 4 minutes total.
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Stroganoff Sandwich:
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Ingredients
• 1 (1 pound) loaf French or Italian-style bread
• 1/4 cup chopped green onions
• 1 tablespoon milk
• 1/8 teaspoon garlic powder
• 1 green bell pepper, sliced in rings
• 1 pound ground beef
• 1 cup sour cream
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon salt
• 2 tablespoons butter, softened
• 2 tomatoes, sliced
• 1 cup shredded Cheddar cheese
Directions
1. Cut loaf in half. Wrap in foil and heat at in a preheated 375 degrees F (190 degrees) oven for 10 to 15 minutes.
2. In a large skillet over medium-high cook beef and green onions until beef is cooked through; drain. Stir in milk, garlic powder, sour cream, Worcestershire sauce, salt and pepper to taste. Heat but do not let boil.
3. Butter cut surface of bread. Spread with half of meat mixture on each half. Arrange tomatoes and green bell pepper alternately on top and sprinkle with cheese.
4. Place on baking sheet. Bake at 350 degrees F (175 degrees C) for 5 minutes or until heated through completely.

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Tropical Sandwich:
Ingredients
• 1 (8 ounce) package Neufchatel cheese, softened
• 1/4 cup crushed pineapple, drained
• 4 bananas, sliced
• 1/2 cup shredded coconut
• 16 slices whole-grain bread
Directions
1. In a small bowl, mix together softened Neufchatel cheese and pineapple.
2. Spread cheese mixture on one slice of bread, top with slices of banana and a sprinkling of coconut, and top with another slice of bread to make a sandwich. Repeat with remaining ingredients.

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Hawaiian Sandwiches:
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Ingredients
• 16 slices bacon
• 8 slices toasted white bread
• 1 (20 ounce) can sliced pineapple, drained
• 8 slices Cheddar cheese
Directions
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
2. Place 8 slices of toast on a baking sheet. Place a slice of pineapple, two slices of bacon and a slice of cheese on each. Broil until cheese is melted. Serve hot.

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The Earl’s Sandwich:
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Ingredients
• 2 slices American cheese
• 2 slices white bread, toasted
• 3 slices deli-style sliced turkey breast
• 2 tablespoons Russian salad dressing
Directions
1. Place American cheese onto one slice of toasted bread. Microwave 15 to 20 seconds on High until cheese has melted. Place turkey onto melted cheese. Spread Russian dressing onto one side of the remaining slice of toasted bread. Place on top of turkey, dressing-side down to create a sandwich.

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Meatball Sandwich:

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Ingredients
• 1 pound ground beef
• 3/4 cup bread crumbs
• 2 teaspoons dried Italian seasoning
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated Parmesan cheese
• 1 egg, beaten
• 1 French baguette
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon garlic powder
• 1 pinch salt, or to taste
• 1 (14 ounce) jar spaghetti sauce
• 4 slices provolone cheese
Directions
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
3. Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
4. While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!

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Eggplant Sandwich:
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Ingredients
• 1 small eggplant, halved and sliced
• 1 tablespoon olive oil, or as needed
• 1/4 cup mayonnaise
• 2 cloves garlic, minced
• 2 (6 inch) French sandwich rolls
• 1 small tomato, sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh basil leaves
Directions
1. Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
2. Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.

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Pittsburgh Sandwich:

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Ingredients
• 3 cups shredded cabbage
• 2 tablespoons vegetable oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons white sugar
• 1 teaspoon adobo seasoning (such as Goya®)
• 1 teaspoon ground black pepper

• 4 cups vegetable oil for frying
• 3 whole russet potatoes

• 8 thick slices Italian bread
• 1 pound sliced pastrami (divided)
• 4 slices provolone cheese
• 8 slices tomato
Directions
1. Make the slaw by mixing together the cabbage, 2 tablespoons of vegetable oil, the vinegar, sugar, adobo seasoning, and black pepper until thoroughly combined. Cover and refrigerate.
2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. Cut the potatoes into 1/4-inch thick fries, and fry until they float and are golden brown, 4 to 5 minutes. Set the fries aside.
4. Preheat oven to 225 degrees F (110 degrees C).
5. Place the bread on a baking sheet, and toast to a light brown in the preheated oven, 3 to 5 minutes. Remove half the bread slices. Place 1/4 of the pastrami on the remaining 4 bread slices, and top with provolone cheese. Return to the oven until the pastrami is hot and the cheese is melted, about 5 more minutes.
6. To assemble, top the melted cheese of each sandwich with French fries, cole slaw, 2 tomato slices, and the top pieces of bread.

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Turkey Wraps:
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Ingredients
• 1 (8 ounce) package cream cheese with chives
• 2 tablespoons Dijon mustard
• 6 (8 inch) whole wheat tortillas
• 1 1/2 cups finely shredded iceberg lettuce
• 12 slices thinly sliced deli turkey
• 3/4 cup shredded Swiss cheese
• 1 large tomato, seeded and diced
• 1 large avocado, sliced
• 6 slices bacon, cooked and crumbled
Directions
1. Mix together the cream cheese and Dijon mustard until smooth. Spread each tortilla with about 2 tablespoons of the cream cheese mixture, spreading to within 1/4 inch of the edge of the tortillas.
2. Arrange about 1/4 cup of shredded lettuce on each tortilla, and press the lettuce down into the cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese. Top each tortilla evenly with tomato, avocado slices, and crumbled bacon.
3. Roll each tortilla up tightly, and cut in half across the middle with a slightly diagonal cut.

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BLT Wraps:
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Ingredients
• 1 pound thick sliced bacon, cut into 1 inch pieces
• 4 (12 inch) flour tortillas
• 1 cup shredded Cheddar cheese
• 1/2 head iceberg lettuce, shredded
• 1 tomato, diced
Directions
1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
2. Place 1 tortilla on a microwave-safe plate. Sprinkle tortilla with 1/4 cup cheese. Cook in microwave 1 to 2 minutes, or until cheese is melted. Immediately top with 1/4 of the bacon, lettuce, and tomato. Fold sides of tortilla over, then roll up. Repeat with remaining ingredients. Cut each wrap in half before serving.

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Chuck Wagon Wrap:

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Ingredients
• 1 pound lean ground beef
• 1 (28 ounce) can barbeque-flavored baked beans
• 1 (10 ounce) package frozen corn, thawed
• 4 1/2 teaspoons Worcestershire sauce
• 1 cup shredded reduced-fat Cheddar cheese
• 12 (8 inch) flour tortillas, warmed
• 3 cups shredded lettuce
• 1 1/2 cups chopped fresh tomatoes
• 3/4 cup reduced-fat sour cream
Directions
1. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, corn and Worcestershire sauce; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Sprinkle with cheese; cook 1-2 minutes longer. Spoon about 1/2 cup off center on each tortilla; top with lettuce, tomatoes and sour cream. Roll up.
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Bacon & Egg Wrap:

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Ingredients
• 1 medium onion, chopped
• 3/4 cup chopped green pepper
• 1 tablespoon butter or margarine
• 5 eggs
• 1 tablespoon milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups shredded Cheddar cheese
• 1/2 pound sliced bacon, cooked and crumbled
• 4 (10 inch) flour tortillas, warmed
• Salsa
Directions
1. In a nonstick skillet, saute onion and green pepper in butter until tender. In a bowl, beat the eggs, milk, salt and pepper. Pour over vegetables in the skillet. Sprinkle with cheese and bacon. Cook and stir gently over medium heat until the eggs are completely set. Spoon 1/2 cup down the center of each tortilla; fold sides over filling. Serve with salsa if desired.

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Buffalo Chicken Phyllo Wraps:
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Ingredients
• 2 (5 ounce) skinless, boneless chicken breast halves
• 1/4 cup hot pepper sauce (such as Frank's RedHot®)
• 6 sheets phyllo dough
• 1 tablespoon olive oil
• salt and pepper to taste
• 1/2 cup hot pepper sauce (such as Frank's RedHot®)
• 2 tablespoons distilled white vinegar
• 1/2 cup light garlic-flavored cream cheese
• 1 tablespoon olive oil
Directions
1. Combine chicken and 1/4 cup hot sauce in a shallow dish; marinate in the refrigerator for 1 hour. Grease a 9x13- inch baking dish.
2. Preheat oven to 350 degrees F (175 degrees C). Place phyllo sheets on work surface; cover with damp towel to keep from drying out.
3. Heat 1 tablespoon olive oil in a small skillet over medium heat. Remove chicken from hot sauce; season with salt and pepper. Cook the chicken in the oil until the juices run clear, 3 to 5 minutes per side. Remove from heat; shred. Combine the shredded chicken, remaining 1/2 cup hot sauce, vinegar, and cream cheese in a large bowl. Stir until creamy. Allow mixture to cool, about 5 minutes.
4. Remove 1 phyllo sheet from stack; fold in half lengthwise. Brush lightly with oil. Place 2 heaping tablespoons of the chicken mixture at the bottom of the folded phyllo, about 1 inch from the bottom. Fold bottom of phyllo over filling, fold in each side, roll wrap to the end of the phyllo sheet. Repeat with remaining phyllo sheets and chicken mixture.
5. Place phyllo rolls in prepared baking dish. Bake in preheated oven until phyllo is brown and flaky, 20 to 25 minutes.

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Beef & Swiss Wrap:

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Ingredients
• 2 multi grain wraps
• 2 tablespoons Neufchatel cheese
• 2 leaves romaine lettuce
• 1 cup fresh spinach
• 6 slices deli sliced roast beef
• 2 slices reduced-fat Swiss cheese
• 6 cherry tomatoes, halved
• ground black pepper to taste
Directions
1. Heat the wraps in the microwave on High for 30 seconds.
2. On the right side of one wrap (the side that will fold in last), spread 1 tablespoon Neufchatel cheese about 2/3 of the way down that side. Layer half of the romaine, spinach, beef, Swiss cheese, and tomatoes in the center of the wrap, leaving 1/3 of the wrap open at the bottom. Fold that third up over the bottom of your fillings, then fold in the left side and roll toward the right, letting the Neufchatel seal the wrap together. Repeat with the second wrap.

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Caesar BLT Wraps:
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Ingredients
• 3 cups romaine lettuce leaves, torn
• 1 medium tomato, chopped
• 1/3 cup bacon, crisply cooked, crumbled
• 1/4 cup Caesar salad dressing
• 1 1/2 cups Sargento® Artisan Blends® Shredded Parmesan Cheese
• 4 (10 inch) flour tortillas
Directions
1. Combine lettuce, tomato, bacon and salad dressing in large bowl. Add cheese; toss.
2. Spoon mixture evenly onto tortillas; roll up tortillas burrito-style. Wrap sandwiches in plastic wrap and refrigerate until serving time.

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Venison Gyros:
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Ingredients
• 2 tablespoons olive oil
• 1 1/2 tablespoons ground cumin
• 1 tablespoon minced garlic
• 2 teaspoons dried marjoram
• 2 teaspoons ground dried rosemary
• 1 tablespoon dried oregano
• 1 tablespoon red wine vinegar
• salt and pepper to taste
• 3 pounds venison, cut into 1/4 thick strips
• 1 (12 ounce) package pita breads, warmed
Directions
1. Whisk together the olive oil, cumin, garlic, marjoram, rosemary, oregano, red wine vinegar, salt, and pepper in a large glass or ceramic bowl. Add the venison strips, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator at least 2 hours.
2. Heat a large skillet over medium-high heat. Cook the venison strips, a half pound at a time, until the venison has browned on the outside and is no longer pink on the inside, about 8 minutes. Pile the meat onto warmed pitas to serve.

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Gyro Burger:
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Ingredients
• 1/2 pound lean ground beef
• 1/2 pound lean ground lamb
• 1/2 onion, grated
• 2 cloves garlic, pressed
• 1 slice bread, toasted and crumbled
• 1/2 teaspoon dried savory
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 dash ground cumin
Directions
1. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
2. In large bowl, combine ground beef, ground lamb, onion, garlic and bread crumbs. Season with savory, allspice, coriander, salt, pepper and cumin. Knead until mixture is stiff. Shape into 4 very thin patties (1/8 inch to 1/4 inch thick).
3. Cook patties for 5 to 7 minutes on each side, or until cooked through.

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Chicken Souvlaki Gyro:
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Ingredients
• Souvlaki Marinade:
• 3/4 cup balsamic vinaigrette salad dressing
• 3 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 4 skinless, boneless chicken breast halves
• Tzatziki Sauce (cucumber sauce):
• 1/2 cup seeded, shredded cucumber
• 1 teaspoon kosher salt
• 1 cup plain yogurt
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 1/2 tablespoon rice vinegar
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon Greek seasoning
• kosher salt to taste
• freshly ground black pepper to taste
• 4 large pita bread rounds
• 1 heart of romaine lettuce, cut into 1/4 inch slices
• 1 red onion, thinly sliced
• 1 tomato, halved and sliced
• 1/2 cup kalamata olives
• 1/2 cup pepperoncini
• 1 cup crumbled feta cheese
Directions
1. In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
2. Preheat an outdoor grill for high heat.
3. Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
4. Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
5. Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.



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✪Breads✪size>

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Cinnabon Cinnamon Rolls:size>
Ingredients:
* 1 cup warm milk (110 degrees F/45 degrees C)
* 2 eggs, room temperature
* 1/3 cup margarine, melted
* 4 1/2 cups bread flour
* 1 teaspoon salt
* 1/2 cup white sugar
* 2 1/2 teaspoons bread machine yeast
* 1 cup brown sugar, packed
* 2 1/2 tablespoons ground cinnamon
* 1/3 cup butter, softened
* 1 (3 ounce) package cream cheese, softened
* 1/4 cup butter, softened
* 1 1/2 cups confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1/8 teaspoon salt

Directions:

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
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Caramel Pecan Sweet Rolls:size>
PhotobucketIngredients:
* 1/2 cup milk
* 1/2 teaspoon white sugar
* 1/2 teaspoon salt
* 1/4 cup margarine
* 1/8 cup warm water (110 degrees F)
* 1 (.25 ounce) envelope active dry yeast
* 1 egg
* 2 1/2 cups all-purpose flour, or as needed
* 2 tablespoons margarine, softened
* 1/4 cup white sugar
* 1 teaspoon ground cinnamon
* 2 tablespoons light corn syrup
* 1 1/2 tablespoons water
* 3 tablespoons margarine
* 3/4 cup packed brown sugar
* 1/2 cup pecan halves

Directions:

1. Pour the milk into a small saucepan, and set over medium heat. Heat just until a skin starts to form on the top, then remove from the stove, and stir in salt and 1/4 cup margarine. Allow to cool to lukewarm.
2. Place 1/8 cup of warm water in a small bowl. Stir in 1/2 teaspoon sugar. Sprinkle yeast over the surface, and let stand until foamy, 5 to 10 minutes.
3. In a large bowl, stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. Add egg, and mix well. Use a large wooden spoon to stir in flour 1/2 cup at a time, mixing well after each addition until the mixture forms a dough. Knead on a floured surface, adding more flour if necessary, until dough is smooth and elastic, about 8 minutes. Place in an oiled bowl, and turn once to coat the top. Cover, and let rise until doubled in size, 1 to 2 hours.
4. Punch down dough, and let rest on the counter while you prepare the caramel topping. In a medium bowl, mix together the corn syrup, 1 1/2 tablespoons of water, 3 tablespoons of margarine and brown sugar until smooth. Spread an even layer onto the bottom of a 9x9 inch baking dish. Place pecan halves upside down in rows over the sugar mixture. Set aside.
5. On a lightly floured surface, roll dough out to a 9x12 inch rectangle Spread with 2 tablespoons of margarine. Mix together 1/4 cup of sugar with the cinnamon; sprinkle over the margarine. Roll the dough up starting at the long end to form a log. Pinch the seam together to seal. Cut the roll into 1 inch rounds. Place the rounds into the prepared baking dish. Set in a warm place to rise until doubled, about 30 minutes.
6. Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 20 to 25 minutes in the oven, until golden brown. Invert baking pan onto a cutting board or a clean cookie sheet while still warm so the caramel topping is on top.
PhotobucketFrench Country Bread:size>

PhotobucketIngredients:

* 1/2 teaspoon active dry yeast
* 1 cup warm water
* 1 1/2 cups bread flour
* 2 teaspoons active dry yeast
* 2 cups warm water
* 1 cup whole wheat flour
* 3 cups bread flour
* 2 teaspoons salt

Directions:

1. The night before baking the bread prepare this starter: In a medium sized non-metal mixing bowl dissolve 1/2 teaspoon active dry yeast in 1 cup warm water. Add 1 1/2 cup bread flour and mix well. Cover and let sit overnight at room temperature.
2. The next day: In a large mixing bowl, dissolve the 2 teaspoons yeast in the 2 cups warm water. Add the starter mixture, the whole wheat flour, 3 cups bread flour and the salt; stir until well combined. Add the remaining bread flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Grease two 9x5 inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 45 minutes. Preheat the oven to 425 degrees F (220 degrees C).
4. Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
PhotobucketMonkey Bread:size>

PhotobucketIngredients
• 2 (7.5 ounce) packages refrigerated buttermilk biscuits
• 1 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 cup butter or margarine, melted
• 1/2 cup chopped nuts
• 1/2 cup maple syrup
Directions
1. Cut each biscuit into quarters. In a small bowl, combine brown sugar, cinnamon and nutmeg. Dip biscuits in butter, then roll in sugar mixture. Layer half the biscuits in a 10-in. fluted pan; sprinkle with half the nuts. Repeat layers. Pour syrup over top. Bake at 350 degrees F for 25-30 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers.

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Applesauce Bread:size>

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Ingredients
• 1/3 cup butter or margarine, softened
• 1 cup sugar
• 1 egg
• 1 1/4 cups applesauce
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 cup raisins
• 1/2 cup chopped walnuts
Directions
1. In a mixing bowl, cream butter and sugar. Add the egg and applesauce; mix well. Combine flour, baking soda, cinnamon, baking powder, salt, nutmeg and cloves; gradually add to the creamed mixture just until combined. Fold in raisins and nuts. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

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Pineapple Bread:size>

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Ingredients
• 2 eggs
• 1/2 cup melted butter
• 1 cup white sugar
• 1 cup crushed pineapple with juice
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup chopped walnuts
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
2. Beat eggs slightly. Add butter and sugar. Beat smooth. Stir in pineapple and vanilla.
3. In separate bowl put flour, baking powder, soda, salt, and walnuts. Stir well and pour into pineapple mixture. Stir to moisten. Pour into greased 9x5x3 inch loaf pan.
4. Bake in 350 degree F (175 degree C) oven for 1 hour. Test with toothpick. Let stand 10 minutes. Remove from pan. Cool and wrap.

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Peach Bread:size>

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Ingredients
• 3 eggs
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 1 cup vegetable oil
• 2 cups diced canned peaches, drained
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 teaspoons ground cinnamon
• 1/2 cup chopped walnuts (optional)
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
2. In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches and nuts. Pour batter into prepared pans.
3. Bake for about 1 hour, or until a tester inserted in the center comes out clean.

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Pear Bread :size>

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Ingredients
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups sugar
• 1/2 cup vegetable oil
• 1/2 cup butter or margarine, melted
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups diced peeled pears
Directions
1. In a large bowl, combine the flour, baking powder, salt, ginger, baking soda and nutmeg; set aside. In a mixing bowl, beat the sugar, oil and butter. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Stir into dry ingredients just until moistened (batter will be stiff). Stir in pears. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 55-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

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Garlic Bread:size>

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Ingredients
• 1/2 cup butter or margarine, melted
• 3 cloves garlic, minced
• 1 (1 pound) loaf French bread, halved lengthwise
• 2 tablespoons minced fresh parsley
Directions
1. In a small bowl, combine butter and garlic. Brush over cut sides of bread; sprinkle with parsley. Place, cut side up, on a baking sheet. Bake at 350 degrees F for 8 minutes. Broil 4-6 in. from the heat for 2 minutes or until golden brown. Cut into 2-in. slices. Serve warm.

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Ciabatta Bread:size>

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Ingredients
• 1 1/2 cups water
• 1 1/2 teaspoons salt
• 1 teaspoon white sugar
• 1 tablespoon olive oil
• 3 1/4 cups bread flour
• 1 1/2 teaspoons bread machine yeast
Directions
1. Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle, and Start.
2. Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour. Place dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes.
3. Lightly flour or use parchment lined baking sheets. Divide into 2 pieces, and form each into a 3x14 inch oval. Place loaves on prepared sheets, dimple surface, and lightly flour. Cover, and let rise in a draft free place for approximately 45 minutes.
4. Preheat oven to 425 degrees F (220 degrees C).
5. Dimple dough for a second time, and then place loaves in the oven, positioned on the middle rack. Bake for 25 to 30 minutes. During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust.

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Peasant Bread:size>

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Ingredients
• 1 1/2 cups water
• 1 tablespoon white sugar
• 1 1/2 teaspoons salt
• 3 1/2 cups bread flour
• 2 1/2 teaspoons active dry yeast
Directions
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light or Medium Crust cycle; press Start. For a crispier crust, use the French cycle or turn machine off after first rise and start the cycle over.

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Amish Bread:size>

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Ingredients
• 2 3/4 cups bread flour
• 1/4 cup canola oil
• 1 teaspoon active dry yeast
• 1/4 cup white sugar
• 1/2 teaspoon salt
• 18 tablespoons warm water
Directions
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread cycle; press Start.
2. When the dough has raised once and second cycle of kneading begins, turn machine off. Reset by pressing Start once again. This gives the dough two full raising cycles before the final raising cycle prior to baking.

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French Bread:size>

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Ingredients
• 1 1/4 cups water (70 to 80 degrees F)
• 2 teaspoons sugar
• 1 teaspoon salt
• 3 1/2 cups bread flour
• 1 1/2 teaspoons active dry yeast
• 1 tablespoon cornmeal
• GLAZE:
• 1 egg
• 1 tablespoon water
• 2 teaspoons sesame seeds, toasted
Directions
1. In bread machine pan, place the first five ingredients in the order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
3. Sprinkle a greased baking sheet with cornmeal; place loaves seam side down on prepared pan. Cover and let rise in a warm place until doubled, about 20 minutes.
4. Whisk egg and water; brush over loaves. With a sharp knife, make four shallow slashes across the top of each loaf. Sprinkle with sesame seeds if desired. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool on wire racks.

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Jalapeño Bread:size>

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Ingredients
• 1/2 cup water (70 to 80 degrees F)
• 1 tablespoon butter, softened
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 cup whole kernel corn
• 2 tablespoons chopped jalapenos or green chiles
• 1 teaspoon chopped fresh cilantro or parsley
• 2 cups bread flour
• 1/3 cup cornmeal
• 1 1/2 teaspoons active dry yeast
Directions
1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size is available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

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Herman Bread:size>

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Ingredients
• 1 (.25 ounce) package active dry yeast
• 1 cup lukewarm water
• 1 cup Herman Sourdough Starter
• 3 tablespoons vegetable oil
• 3 cups all-purpose flour
• 1 tablespoon salt
Directions
1. In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large mixing bowl, combine the yeast mixture with the Herman Starter, oil, 2 cups flour and salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Lightly grease a 9x5 inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 375 degrees F (190 degrees C).
4. Bake inthe preheated oven for 30 to 35 minutes, or until the top of the loaf is golden brown and the bottom sounds hollow when tapped.

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Pumpkin Bread:size>

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Ingredients
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons salt
• 1 teaspoon baking powder
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 3 cups white sugar
• 1 cup canola oil
• 4 eggs, beaten
• 2 cups solid pack pumpkin puree
• 2/3 cup water
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
2. In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
3. In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
4. Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.

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Hobo Bread:size>


Ingredients
• 1 cup raisins
• 1 cup golden raisins
• 4 teaspoons baking soda
• 2 cups boiling water
• 4 cups all-purpose flour
• 2 cups sugar
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
Directions
1. Place the dark and golden raisins in a medium bowl. Dissolve baking soda in boiling water, and pour over raisins. Let stand overnight without stirring.
2. Preheat the oven to 350 degrees F (175 degrees C). Grease three 1 pound sized coffee cans.
3. In a large bowl, stir together the flour, sugar and salt. Stir in the raisins with their water, and the oil until well blended. Batter will be thick. Divide the batter evenly between the 3 cans.
4. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown comes out clean. Lay cans on their side to loosen the bread as it cools.
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Farmer’s Bread:size>

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Ingredients
• 2 (.25 ounce) packages active dry yeast
• 2 cups warm water (110 degrees F/45 degrees C)
• 6 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/3 cup butter, chilled and diced
Directions
1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine 4 cups of flour and salt. Cut in the butter and stir in the yeast mixture. Beat in the remaining flour, 1/2 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Butter a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking sheet.
4. Deflate the dough and turn it out onto a lightly floured surface. Form the dough into a large oval loaf. Place onto the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes. When the loaf is risen, cut a 1/2 inch deep cross onto the top of it. Brush the top with water before baking.
5. Bake in preheated oven for 25 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 15 minutes, or until bottom of loaf sounds hollow when tapped. Let cool on a wire rack before slicing.

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Bread Pretzels:size>

Ingredients
• 1 1/2 teaspoons active dry yeast
• 3/4 cup warm water (110 degrees F/45 degrees C)
• 1/2 teaspoon white sugar
• 1/4 teaspoon salt
• 2 cups bread flour
• 1 egg, beaten
• 2 tablespoons kosher salt
Directions
1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine yeast mixture, sugar, salt and 1 cup flour; beat well. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough is formed. Place dough in a lightly oiled bowl, cover, and let rise until doubled in volume.
3. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a cookie sheet.
4. Turn dough out onto a lightly floured surface and divide into 12 pieces. Roll pieces out into long sticks and form into pretzel shape. Place pretzels on prepared baking sheet. Brush with beaten egg and sprinkle with kosher salt.
5. Bake in preheated oven for 12 to 15 minutes, until golden brown.

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Sourdough Bread:size>

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Ingredients
• 1 (.25 ounce) package active dry yeast
• 3 1/2 cups warm water (110 degrees F to 115 degrees F), divided
• 7 cups all-purpose flour, divided
• 1/4 cup nonfat dry milk powder
• 2 tablespoons butter or margarine, melted
• 2 tablespoons sugar
• 2 teaspoons salt
• Cornmeal
Directions
1. In a 4-qt. non-metallic bowl, dissolve yeast in 2 cups warm water; let stand for 5 minutes. Stir in 2 cups of flour until smooth. Cover loosely with a clean towel. Let stand in a warm place (80 degrees F-90 degrees F) to ferment for 48 hours; stir several times daily. (The mixture will become bubbly and rise, have a "yeasty" sour aroma and a transparent yellow liquid will form on the top.) Stir in milk powder, butter, sugar, salt, remaining water and enough remaining flour to form a soft dough. (Do not knead.) Cover and let rise in a warm place until doubled, about 1-1/2 hours. Turn onto a floured surface; punch dough down. (Do not knead). Divide in half. Shape each into a round loaf. Heavily grease baking sheets and sprinkle with cornmeal. Place dough on prepared pans. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make three diagonal slashes across tops of loaves. Bake at 350 degrees F for 10 minutes. Brush loaves with cold water; bake 35-40 minutes longer or until golden brown.

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Banana Bread:size>

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Ingredients
• 2/3 cup sugar
• 1/3 cup shortening
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup mashed ripe bananas
Directions
1. Note: This recipe does NOT contain eggs or milk. In a large bowl, cream sugar and shortening for about 5 minutes (mixture does not get smooth). Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas, beating after each addition (the batter will be thick). Spoon into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 40-45 minutes or until bread tests done with a toothpick. Cool in pan for 10 minutes before removing to a wire rack.

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Bread Of Life:size>

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Ingredients
• 6 cups whole wheat flour
• 2 (.25 ounce) packages active dry yeast
• 1/2 cup white sugar
• 2 teaspoons baking soda
• 1 tablespoon baking powder
• 2 1/2 cups water
• 1/2 cup anise seed
• 2 egg whites
Directions
1. Combine whole wheat flour and yeast in a large bowl. Stir in sugar, baking soda, baking powder, and water. Stir in anise seeds. Let dough stand in warm area for 1 hour, letting bread rise.
2. Knead bread and put in 2 regular loaf pans. Brush tops with beaten egg whites.
3. Bake at 400 degrees F (205 degrees C) for 50 minutes. Enjoy!

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Fairy Bread:size>

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Ingredients
• 8 slices white bread, with crusts trimmed
• 1/4 cup margarine, softened
• 1/4 cup multicolored candy sprinkles
Directions
1. Spread margarine onto slices of bread. Cover with sprinkles. Cut into triangles to serve.

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Raisin Nut Bread:size>

Ingredients
• 2 cups all-purpose flour
• 2/3 cup white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1 egg, beaten
• 1 cup applesauce
• 3 tablespoons butter, melted
• 1 1/3 cups chopped walnuts
• 1 cup raisins
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. In a separate bowl, beat together egg, applesauce and butter. Stir applesauce mixture into flour mixture just until combined. Fold in walnuts and raisins; pour batter into prepared loaf pan.
3. Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean. Allow to cool before slicing.

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Berber Bread: size>

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Ingredients
• 3 1/2 cups all-purpose flour
• 1 1/4 teaspoons salt
• 4 teaspoons vegetable oil
• 1 cup hot water
Directions
1. In the container of a blender or food processor, combine the flour and salt. Pulse to blend. Add the oil and hot water, and blend until it stops sticking to the sides. Remove from the container, and cut into 4 pieces.
2. On a lightly floured surface, roll out the dough until fairly thin. Let it rest for a minute if it is difficult to roll. Heat a large skillet over medium heat, and spray with a light coating of cooking spray. Fry one piece at a time until the surface begins to bubble. Flip over, and fry until it has brown spots on the other side. Cut each piece into quarters to serve.

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Pita Bread:size>

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Ingredients
• 2 cups all-purpose flour
• 1 cup pastry flour
• 1 cup warm water (110 degrees F/45 degrees C)
• 1 teaspoon active dry yeast
• 1 tablespoon applesauce
• 1/2 teaspoon salt
• 1 1/2 teaspoons white sugar
• 1 tablespoon olive oil
Directions
1. Dissolve the yeast and sugar in the warm water.
2. Combine the all-purpose flour, pastry flour and salt in a bowl. Stir in the yeast mixture and applesauce and knead. Dough shouldn't be sticky, but it shouldn't be dry either. If too sticky add 1 tablespoon of all-purpose flour till you get the right consistency. If too dry, add 1 tablespoons of water at a time till you get the right consistency.
3. Roll out into a rope and cut into 8 pieces. Shape each piece into a ball and roll out till it's anywhere from a 6 to 8 inch circle
4. There are two ways to cook pita bread. The flavor is a bit different with both.
To Bake Pita:
Preheat oven to 500 degrees F (260 degrees C) and put a pita on a wire cake rack. Toss in the rack and cook for 3 minutes or until the bread stops puffing up. When you take it out, smash down the pita (Careful, its hot!) and quickly put it in a plastic freezer bag.
To Fry Pita:
Heat olive oil in a skillet over high heat. When almost smoking, place a pita in the pan and cook for a few minutes on each side, till brown spots begin to appear. It should look something like a tortilla when you're done. Put in a plastic bag once it has cooled a bit.

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Zucchini Bread:size>

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Ingredients
• 3 cups all-purpose flour
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 cups grated zucchini
• 1 cup semisweet chocolate chips
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 cup sour cream
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9 x 5 inch loaf pans.
2. Beat together eggs, sugar, and oil. Blend in the grated zucchini, and then the sour cream. Mix in the flour, baking powder, soda, and cinnamon. Stir in chocolate. Pour batter into prepared pans.
3. Bake for 80 minutes. Cool on wire rack.

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West Tennessee Cornbread:size>

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Ingredients
• 1 egg
• 1/4 cup mayonnaise*
• 1/4 cup buttermilk
• 1 tablespoon vegetable oil
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
Directions
1. In a mixing bowl, beat the egg, mayonnaise, buttermilk and oil until smooth. Combine the cornmeal, sugar, baking powder and salt; add to egg mixture and beat just until combined. Grease an ovenproof 6-in. skillet or round baking dish; dust with cornmeal. Add batter. Bake at 425 degrees F for 18-20 minutes or until a toothpick inserted near the center comes out clean.

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✪Lasagna✪size>

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Lasagnasize>

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Ingredients
• 1 pound lean ground beef
• 2 1/2 cups KRAFT Part Skim Mozzarella Shredded Cheese, divided
• 2 cups light ricotta cheese
• 1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
• 1/4 cup chopped fresh parsley
• 1 egg, lightly beaten
• 1 (700 ml) jar pasta sauce
• 1 1/2 cups water
• 12 lasagna noodles, uncooked
Directions
1. Heat oven to 350 degrees F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended; set aside.
2. Drain meat; return to skillet. Stir in pasta sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until well blended.
3. Spread 1 cup of the meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, one-third of the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers two more times. Top with remaining 3 noodles and remaining meat sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil.
4. Bake 1 hour. Remove foil; continue baking 15 minutes or until heated through. Let stand 15 minutes before cutting to serve.

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Weeknight Lasagna Toss:size>
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Ingredients
• 3/4 pound lean ground beef
• 2 green peppers, chopped
• 3 cloves garlic, minced
• 1 (700 ml) jar pasta sauce
• 1 2/3 cups water
• 1/4 cup KRAFT Zesty Italian Dressing
• 12 oven-ready lasagna noodles, broken into quarters
• 1 cup KRAFT 4 Cheese Italiano Shredded Cheese
Directions
1. Brown meat in large saucepan; drain.
2. Add peppers, garlic, pasta sauce, water and dressing; bring to boil. Stir in noodles; cover.
3. Cook on medium-low heat 10 to 15 minutes or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 minutes or until cheese is melted.

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Chicken Lasagna With White Sauce:size>
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Ingredients
• 8 lasagna noodles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2/3 cup chicken broth
• 1/2 teaspoon poultry seasoning
• 2 (3 ounce) packages cream cheese
• 1 cup cottage cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/3 cup pimento-stuffed green olives
• 1/3 cup chopped onion
• 1/3 cup chopped green bell pepper
• 1/4 cup chopped parsley
• 3 cups diced, cooked chicken meat
• 1 1/2 cups seasoned dry bread crumbs
Directions
1. Cook noodles in a large pot of boiling water until done. Drain.
2. Mix mushroom soup, broth, and poultry seasoning in a saucepan. Heat through.
3. Beat together the cheeses, sour cream, and mayonnaise. Stir in olives, onions, green pepper and parsley.
4. Place half of the noodles in a 9 x 13 inch pan. Layer with 1/2 cheese mixture, 1/2 chicken, and 1/2 mushroom soup mixture. Repeat. Top with crumbs.
5. Bake at 375 degrees F (190 degrees C) for 30 minutes, or until heated through.

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Roasted Vegetable Lasagna:size>

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Ingredients
• 1 pound eggplant, sliced into 1/4 inch rounds
• 1/2 pound medium fresh mushrooms, cut into 1/4 inch slices
• 3 small zucchini, cut lengthwise into 1/4-inch slices
• 2 sweet red pepper, cut lengthwise into 6 pieces each
• 3 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 (15 ounce) container reduced-fat ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup egg substitute
• 1 (26 ounce) jar meatless spaghetti sauce
• 12 no-boil lasagna noodles
• 2 cups shredded part-skim mozzarella cheese
• 3 tablespoons minced fresh basil
Directions
1. Coat two 15-in. x 10-in. x 1-in. baking pans with nonstick cooking spray. Place eggplant and mushrooms on a prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. Bake, uncovered, at 400 degrees F for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned.
2. In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce.
3. Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.

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Roasted Red Pepper Lasagna:size>
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Ingredients
• 4 medium sweet red peppers
• 9 lasagna noodles
• 4 garlic cloves, minced
• 1 tablespoon olive or canola oil
• 1 (28 ounce) can crushed tomatoes
• 2 tablespoons minced fresh parsley
• 1 teaspoon sugar
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 1/4 cup butter or stick margarine
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 1/2 cups fat-free milk
• 1 cup shredded Parmesan cheese
Directions
1. Cut each pepper into quarters; remove seeds. Place peppers, cut side down, on a foil-lined baking sheet. Broil 4 in. from the heat for 20-25 minutes or until skin is blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard skin. Cut peppers into 1/4-in. strips.
2. Cook lasagna noodles according to package directions; drain. In a saucepan, cook red peppers and garlic in oil for 1 minute; add the tomatoes, parsley, sugar, basil and pepper. Simmer, uncovered, for 20 minutes. In a saucepan, melt butter. Stir in flour, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Spread 1 cup pepper sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Top with three noodles, 1-1/2 cups pepper sauce, 1 cup white sauce and 1/3 cup Parmesan cheese. Repeat layers. Top with remaining noodles, white sauce and pepper sauce. Bake, uncovered, at 350 degrees F for 30-35 minutes or until bubbly. Sprinkle with remaining cheese. Let stand for 15 minutes before cutting.

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Alaskan Halibut Lasagnasize>
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Ingredients
• 6 tablespoons butter or margarine, divided
• 1 1/2 pounds halibut steaks, bones removed and cut into 1 inch cubes
• 2 garlic cloves, minced
• 3/4 teaspoon dried thyme
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 cups chicken broth
• 1 cup heavy whipping cream
• 8 ounces lasagna noodles, cooked and drained
• 2 cups shredded Swiss cheese
• Minced fresh parsley
Directions
1. In a large skillet over medium heat, melt 2 tablespoons butter. Add halibut, garlic and thyme. Cook until fish flakes easily with a fork, about 10 minutes. Remove and set aside. Add the remaining butter to the skillet. Stir in flour and salt until smooth; cook and stir until golden brown. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the noodles, halibut, white sauce and cheese. Repeat layers. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 20 minutes longer or until bubbly. Let stand 15 minutes before serving. Sprinkle with parsley if desired.

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Chicken Lasagna Alfredosize>
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Ingredients
• 1 (16 ounce) package lasagna noodles
• 1 (10 ounce) package frozen chopped spinach
• 3 cooked, boneless chicken breast halves, diced
• 32 ounces Classico® Creamy Alfredo Sauce
• 4 cups shredded mozzarella cheese
• 2 pints ricotta cheese
• salt and pepper to taste
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.
2. In a medium bowl, combine chicken and one jar of alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
3. In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 2 cups of mozzarella and salt and pepper to taste. Bake 50 to 60 minutes, until top is brown and bubbly.

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✪Fish & Seafood✪size>

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Seafood Quiche:size>

Ingredients
• 6 ounces crabmeat
• 1/2 cup bread crumbs
• 1/2 cup milk
• 2 eggs, beaten
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1 teaspoon prepared mustard
• 1/4 teaspoon Worcestershire sauce
• salt to taste
• ground black pepper to taste
• 1 pinch cayenne pepper
• 1 pinch paprika
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch pie pan.
2. Pick through the crab meat and remove any bits of shell or cartilage.
3. In a medium mixing bowl, combine crabmeat, bread crumbs, milk, eggs, parsley, lemon juice, mustard, Worcestershire sauce, salt, pepper and cayenne pepper. Transfer the quiche mixture to the prepared pan. Sprinkle paprika over the quiche.
4. Bake in preheated oven for 30 minutes, or until the quiche is firm in the center.

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Seafood Melangesize>

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Font size=3>Ingredients
• 4 sole, patted dry
• 10 bay scallops, raw
• 3/4 cup crabmeat
• 3/4 cup cooked shrimp
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup butter
• 2 egg yolks
• 1 tablespoon lemon juice
• 1/2 teaspoon mustard powder
• 1/8 teaspoon salt
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon paprika
Directions
1. Butter two 2-cup au gratin dishes. Place 1 fillet on bottom of each, then layer with scallops, crabmeat, shrimp, cheese and a second fillet; set aside.
2. Preheat oven to 450 degrees F (230 degrees C).
3. Melt butter. In a medium mixing bowl, combine yolks, lemon juice, mustard and salt; mix on high and slowly add butter in a steady stream until sauce is thick and creamy. Pour sauce over fillets.
4. Bake in preheated oven for 10 to 15 minutes; sprinkle with parsley and paprika. Serve.

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Seafood Boilsize>

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Font size=3>Ingredients
• 4 sole, patted dry
• 10 bay scallops, raw
• 3/4 cup crabmeat
• 3/4 cup cooked shrimp
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup butter
• 2 egg yolks
• 1 tablespoon lemon juice
• 1/2 teaspoon mustard powder
• 1/8 teaspoon salt
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon paprika
Directions
1. Butter two 2-cup au gratin dishes. Place 1 fillet on bottom of each, then layer with scallops, crabmeat, shrimp, cheese and a second fillet; set aside.
2. Preheat oven to 450 degrees F (230 degrees C).
3. Melt butter. In a medium mixing bowl, combine yolks, lemon juice, mustard and salt; mix on high and slowly add butter in a steady stream until sauce is thick and creamy. Pour sauce over fillets.
4. Bake in preheated oven for 10 to 15 minutes; sprinkle with parsley and paprika. Serve.

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Seafood Enchiladas:size>

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Ingredients
• 1 onion, chopped
• 1 tablespoon butter
• 1/2 pound fresh crabmeat
• 1/4 pound shrimp - peeled, deveined and coarsely chopped
• 8 ounces Colby cheese
• 6 (10 inch) flour tortillas
• 1 cup half-and-half cream
• 1/2 cup sour cream
• 1/4 cup butter, melted
• 1 1/2 teaspoons dried parsley
• 1/2 teaspoon garlic salt
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
3. In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
4. Bake in preheated oven for 30 minutes.

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Lemon Pepper Seafood Pastasize>
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Ingredients
• 1 (8 ounce) package lemon pepper linguine
• 4 tablespoons olive oil
• 2 tablespoons chopped garlic
• 1 tablespoon lemon pepper
• 1 pound medium shrimp - peeled and deveined
• 1/2 cup grated Parmesan cheese
Directions
1. Bring a large pot of lightly salted water to boil, add pasta, and cook for 8 to 10 minutes, or until al dente. Drain, and return pasta to the pot.
2. Heat olive oil in a skillet over medium heat. Cook garlic, lemon pepper seasoning, and shrimp in oil until shrimp is cooked through, 3 to 5 minutes.
3. Toss pasta with shrimp and Parmesan cheese.

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Seafood Linguine:size>
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Ingredients
• 1 (16 ounce) package linguine pasta
• 1/2 cup thinly sliced red onion
• 3 teaspoons garlic powder
• 1/4 cup olive oil
• 3 cups milk
• 2 teaspoons chopped fresh parsley
• 1/2 cup chopped green bell pepper
• 1/2 cup red bell pepper, chopped
• 1/2 cup broccoli florets
• 1/2 cup thinly sliced carrots
• 1 cup sliced fresh mushrooms
• 1 cup canned shrimp
• 1 cup crab meat, drained
• 1 pound scallops
• 2 tablespoons all-purpose flour
• salt to taste
• ground black pepper to taste
Directions
1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 6 to 8 minutes, or until al dente. Drain.
2. Meanwhile, in an electric frying pan, or large skillet saute the red onion and garlic in olive oil. When onion is translucent, add the milk. Cook until bubbles form around the edges of the pan. Add the parsley, chopped green and red bell pepper, broccoli, carrots, mushrooms, shrimp, crab, and scallops and stir until well incorporated.
3. Remove 1/2 cup of milk from the mixture and place in a small bowl with the flour. Stir until smooth. Add back to skillet with seafood and vegetables. Allow mixture to thicken. Season with salt and pepper to taste.
4. Pour seafood sauce over drained and cooked linguini noodles. Serve warm.

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Parmesan Crusted Salmonsize>
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Ingredients:

* 1/2 cup Parmesan cheese
* 1 cup Italian seasoned bread crumbs
* 1 teaspoon dried tarragon
* 1 teaspoon dill weed
* 1 cup white wine
* 1/4 cup teriyaki sauce
* 1 tablespoon melted butter
* 1/4 cup chopped red onion
* 1 tablespoon minced garlic
* 2 pounds salmon steaks

Directions:

1. In a shallow, medium bowl mix Parmesan cheese, Italian seasoned bread crumbs, tarragon and dill.
2. In a medium saucepan over medium heat, blend white wine, teriyaki sauce, butter, red onion and garlic. Cook and stir until onions are tender.
3. Press one side of each salmon steak into the Parmesan cheese mixture. Place steaks crust side up in saucepan with white wine mixture. Cook over medium high heat until most of the liquid is reduced, 10 to 15 minutes, then flip with a spatula. Continue cooking until crust is golden brown and fish is easily flaked with a fork.

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Marinated Grilled Shrimpsize>
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Ingredients:

* 3 cloves garlic, minced
* 1/3 cup olive oil
* 1/4 cup tomato sauce
* 2 tablespoons red wine vinegar
* 2 tablespoons chopped fresh basil
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne pepper
* 2 pounds fresh shrimp, peeled and deveined
* skewers

Directions:

1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque

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✪Poultry & Fowl✪size>

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Guy Fieri's Tequila-Lime Chicken Wingssize>

Ingredients
For the Wings:
3 pounds chicken wings, split at the joint, tips removed
Kosher salt and freshly ground pepper

For the Sauce:
1 teaspoon grated lime zest
1/2 cup fresh lime juice
1/4 cup tequila
1 tablespoon agave syrup
(sometimes called agave nectar)
1 teaspoon ground cumin
1 teaspoon adobo sauce
Kosher salt and freshly ground pepper
Chopped fresh cilantro, for garnish (optional)

Directions
Prepare the wings: Preheat the oven to 350 degrees F. Season the wings with salt and pepper and arrange on a baking sheet in a single layer. Cook until just brown and crisp, about 45 minutes.

Make the sauce: Combine the lime zest and juice, tequila, agave syrup, cumin, adobo sauce, 1/2 teaspoon salt and 1/2 tablespoon pepper in a bowl. Pour over the warm wings and let marinate at least 30 minutes.

Preheat a grill to high. Grill the wings until marked, 10 to 15 minutes, turning as needed. Transfer the marinade to a saucepan and cook until slightly thick, about 8 minutes (you can do this on the grill as well). Drizzle the wings with the sauce and top with cilantro, if desired.
PhotobucketSouthern Fried Chicken:size>
PhotobucketIngredients:

* 1 (3 pound) whole chicken, cut into pieces
* 1 cup all-purpose flour
* salt to taste
* ground black pepper to taste
* 1 teaspoon paprika
* 1 quart vegetable oil for frying

Directions:

1. Season chicken pieces with salt, pepper, and paprika. Roll in flour.
2. Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.
PhotobucketMushroom & Swiss Chicken:size>
PhotobucketIngredients:
* 4 skinless, boneless chicken breasts
* 2 cloves crushed garlic
* 3 tablespoons olive oil
* 3 tablespoons red wine vinegar
* 1 tablespoon Cajun-style seasoning
* 1 cup chopped green onion
* 1 (8 ounce) package sliced fresh mushrooms
* 4 slices Swiss cheese

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine oil and garlic in a 9x13 inch baking dish. Add chicken breasts and coat well with the oil and garlic. Sprinkle with the vinegar and Cajun seasoning.
3. Bake at 350 degrees F (175 degrees C) for 30 minutes.
4. Remove chicken from oven and cover with green onion and mushrooms; then add a few more sprinkles of oil and vinegar and return dish to oven for 15 to 20 minutes more. Remove from oven and immediately place 1 slice of cheese on top of each chicken breast; cheese will melt. Serve immediately.

PhotobucketCreamy Chicken on Linguine:size>
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Ingredients:
* 1 tablespoon olive oil
* 2 tablespoons butter
* 1 clove garlic, minced
* 6 skinless, boneless chicken breast halves
* 1 (16 ounce) package linguini pasta
* 1 onion, chopped
* 1 cube chicken bouillon, crumbled
* 1/2 cup water
* 1 1/4 cups heavy cream
* 3/4 cup milk
* 4 green onions, sliced diagonally into 1/2 inch pieces
* 1 cup grated Parmesan cheese

Directions:

1. In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.
2. Meanwhile, cook pasta according to directions on package. Drain.
3. Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.
4. Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.
PhotobucketBuffalo Chicken Wings: size>
PhotobucketIngredients:

* oil for deep frying
* 1/4 cup butter
* 1/4 cup hot sauce
* 1 dash ground black pepper
* 1 dash garlic powder
* 1/2 cup all-purpose flour
* 1/4 teaspoon paprika
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon salt
* 10 chicken wings

Directions:

1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
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Simple Chicken Parmigianasize>

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Ingredients
• 1 egg, beaten
• 2 ounces dry bread crumbs
• 2 skinless, boneless chicken breast halves
• 16 ounces Classico® Tomato and Basil Sauce
• 2 ounces shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2. Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
3. Pour 1/2 of the pasta sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

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Chicken a la Kingsize>
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Ingredients
• 1/2 cup quartered fresh mushrooms
• 1/4 cup chopped green pepper
• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• 3/4 teaspoon chicken bouillon granules
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 3/4 cup milk
• 1/4 cup water
• 1 cup cubed cooked chicken
Directions
1. In a skillet, saute mushrooms and green pepper in butter until crisp-tender. Add in the flour, bouillon, pepper and salt; stir until smooth. Gradually add milk and water. Bring to a boil; cook and stir 1-2 minutes or until thickened. Stir in chicken; cook until heated through.

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Chicken Fricasseesize>
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Ingredients
• 4 1/2 teaspoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon dried thyme
• 2 chicken thighs, skin removed
• 2 tablespoons butter or margarine
• 3/4 cup sliced fresh mushrooms
• 1/2 cup diced onion
• 1/4 cup diced celery
• 3/4 cup water
• 1 small bay leaf
• 1/4 cup milk
• 2 teaspoons minced fresh parsley
Directions
1. In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally.
2. Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley.

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Herbed Chicken Stripssize>

Ingredients
• 1/2 pound boneless, skinless chicken breast, cut into thin strips
• 1 small onion, halved and sliced
• 2 garlic cloves, minced
• 1/4 cup butter
• 1 tablespoon minced fresh parsley
• 1 teaspoon minced fresh dill
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Hot cooked rice
Directions
1. Place chicken strips in a greased 1-qt. baking dish. In a skillet, saute onion and garlic in butter until tender. Stir in the parsley, dill oregano, salt and pepper. Pour over chicken. Bake, uncovered, at 350 degrees F for 15 minutes. Stir; bake 5-10 minutes longer or until chicken juices run clear. Serve over rice if desired.

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Peppered Chicken Breastssize>

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Ingredients
• 4 (4 ounce) boneless, skinless chicken breast halves
• 2 teaspoons olive oil
• 2 teaspoons pepper
• 1/4 teaspoon salt
• MUSTARD SAUCE:
• 2 teaspoons cornstarch
• 1/3 cup sour cream
• 1 cup chicken broth
• 1/4 cup white grape juice
• 1/4 cup chopped green onions
• 2 teaspoons Dijon mustard
• snipped chives
Directions
1. Rub chicken with oil; sprinkle with pepper and salt. Place in a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 425 degrees F for 15-20 minutes or until juices run clear.
2. Meanwhile, in a small bowl, combine cornstarch and sour cream until smooth; set aside. In a small saucepan, combine the broth, grape juice and onions. Bring to a boil; cook for 4-5 minutes or until liquid is reduced to 1 cup. Gradually whisk in the sour cream mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in mustard until blended. Serve over chicken. Sprinkle with chives.

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Dijon Thyme Chickensize>
Ingredients
• 1/2 cup butter or margarine, melted
• 3 tablespoons Dijon mustard
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon minced fresh thyme
• 1/2 teaspoon crushed red pepper flakes
• 4 boneless, skinless chicken breast halves
• 1 cup dry bread crumbs
Directions
1. In a bowl, combine the butter, mustard, onion, garlic, thyme and pepper flakes. Dip chicken in butter mixture, then coat with bread crumbs. Place in a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 30-35 minutes or until chicken juices run clear.

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Breaded Ranch Chickensize>
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Ingredients
• 3/4 cup crushed cornflakes
• 3/4 cup grated Parmesan cheese
• 1 (1 ounce) package ranch salad dressing mix
• 8 (4 ounce) skinless, boneless chicken breast halves
• 1/2 cup butter or margarine, melted
Directions
1. In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 45 minutes or until chicken juices run clear.

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Chicken Scampisize>
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Ingredients
• 4 ounces uncooked linguine
• 2 green onions, thinly sliced
• 2 garlic cloves, minced
• 3 tablespoons butter
• 2 tablespoons olive oil
• 2 skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1/2 cup chopped seeded tomatoes
• 2 tablespoons lemon juice
• 1 tablespoon minced fresh parsley
• grated Parmesan cheese
Directions
1. Cook linguine according to package directions. Meanwhile, in a skillet, saute the onions and garlic in butter and oil until garlic is tender. Sprinkle chicken with salt and pepper; add to skillet. Cook for 3 minutes on each side or until lightly browned.
2. Reduce heat; cover and cook 4 minutes longer or until juices run clear. Remove chicken and keep warm. Stir the tomato, lemon juice and parsley into skillet; heat through. Drain linguine; toss with tomato mixture. Top with chicken and sprinkle with Parmesan cheese.

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Sesame Chickensize>

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Ingredients
• 3/4 cup soy sauce
• 1/2 cup packed brown sugar
• 1/4 cup water
• 3 tablespoons sesame seeds, toasted
• 1 garlic clove, minced
• crushed red pepper flakes
• 4 bone-in chicken breast halves
Directions
1. In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and refrigerate overnight. Drain and discard marinade. Grill chicken, skin side down, uncovered, over medium heat for 15 minutes. Turn; grill 15-20 minutes longer or until meat juices run clear.

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Jalapeño Grilled Chickensize>

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Ingredients
• 4 jalapeno peppers, seeded and chopped*
• 2/3 cup lemon juice, divided
• 1/4 cup minced fresh parsley
• 6 cloves garlic, minced
• 2 teaspoons dried rosemary, crushed
• 2 teaspoons dried thyme
• 8 bone-in chicken breast halves
• 2/3 cup chicken broth
• 2 teaspoons pepper
• 1/2 teaspoon grated lemon peel
Directions
1. In a bowl, combine the peppers, 1/3 cup lemon juice, parsley, garlic, rosemary and thyme. Gently stuff pepper mixture under the skin of each chicken breast. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine the broth, pepper, lemon peel and remaining lemon juice; pour over chicken. Cover and refrigerate for at least 6 hours. Drain and discard marinade. Place chicken skin side up on grill. Grill, covered, over medium heat for 45 minutes or until juices run clear, turning once.

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✪Meat✪size>

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Hawaiian Pork Loinsize>

Can of Pineapple Concentrate
Small Can of Sliced Pineapples
1/2 cup of Soy Sauce
1 cup Brown Sugar
1 cup of water
Package of Pork Loin

Cut Pork Loin into wanted sized slices.
Grill Pork on a Charcoal Grill
Into one stove pot, mix the pineapple concentrate, Pineapple slices, soy sauce, Brown Sugar, and water.
Put it on a low temperature. You want it to simmer. This will be a marinade and a sauce. The more Brown Sugar you add the saucier it will get.
Once the Pork Loin has been grilled, put them into the sauce on the stove.
Turn the Temperature up to Medium and let it marinade for 30 - 45 min.
Once the meat looks good and soft and marinated nicely you are finished.

Serve the Pork Loin with the Hawaiian Sauce poured on top. Goes great with Rice
PhotobucketMeatloafsize>
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Ingredients
• 1 egg, lightly beaten
• 1 (10.5 ounce) can condensed French onion soup, undiluted
• 1 1/3 cups crushed butter-flavored crackers
• 1 pound lean ground beef
• 1 (10.75 ounce) can condensed golden mushroom soup, undiluted
Directions
1. In a bowl, combine the egg, onion soup and cracker crumbs. Crumble beef over mixture and mix well. Shape into a loaf. Place in a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 30 minutes.
2. Pour mushroom soup over loaf. Bake 1 hour longer or until meat is no longer pink and a meat thermometer reads 160 degrees F; drain. Let stand for 10 minutes before slicing.

PhotobucketDeer Meatsize>
Ingredients
• 1 1/2 pounds venison (deer meat)
• 2 onions, chopped
• 4 cups fresh mushrooms, sliced
• 3 tablespoons butter
• 1 clove garlic, minced
• 1 (6 ounce) can tomato paste
• 1 teaspoon all-purpose flour
• 1 cup sour cream
• 1 teaspoon salt
• 1 pinch mustard powder
• 1/8 teaspoon dried parsley
Directions
1. Heat butter or margarine in a large skillet over medium heat. Add onions and saute until translucent; then add meat and saute until browned.
2. When meat is lightly browned, add mushrooms, garlic, tomato paste, flour, sour cream, salt, mustard powder and parsley. Stir together, reduce heat to low and let simmer for 20 to 30 minutes. The longer it simmers, the more tender the meat will be. Enjoy!

PhotobucketMeat Piessize>
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Ingredients
• 3/4 pound ground beef
• 3/4 pound bulk pork sausage
• 1 medium onion, chopped
• 1/3 cup chopped green onions
• 1 garlic clove, minced
• 2 tablespoons minced fresh parsley
• 1 tablespoon water
• 2 teaspoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 (12 ounce) cans buttermilk biscuits
Directions
1. In a large skillet, brown beef and sausage over medium heat; drain. Add onions and garlic; cook until tender. Stir in parsley, water, flour, baking powder, salt and pepper. Heat through. Cover and refrigerate for at least 1 hour.
2. On a floured surface, pat 10 biscuits into 4-in. circles. Top each with about 1/3 cup of the meat mixture. Pat remaining biscuits into 5-in. circles and place over filling; seal edges with water. Press edges together with a fork dipped in flour; pierce the top.
3. Place on an ungreased baking sheet. Bake at 375 degrees F for 12-14 minutes or until golden brown and filling is hot.

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LadyxBlackxRose’s Sausage & Pasta with Tomato Sauce:

Serves 4-6

Ingredients

8 Pork Sausages
2 tins of chopped tomatoes
Dried basil
500g of dried fusilli pasta
Block of cheese your choice for grating

Cooking Method

Put the 2 tins of chopped tomatoes into a large and bring to the boil add some died Basil to your preferred taste and let it simmer.
Place Sausages on a grill and cook turning occasionally.
Put the pasta in a pan of boiling water add salt for taste if you wish.
Once Pasta is cooked drain and add to the pan of Tomatoes.
By then Sausages should be cooked all the way through. Chop the Sausages into bite sizes and again add to the pan of Tomatoes and now Pasta.
Stir through on a low heat optional to add some cracked black pepper at this time then switch off and leave to rest.
Grate some cheese can be a cheese of your choice.
Serve up into pasta bowls and sprinkle cheese onto.

As i side option you could serve up a mixed Bowl Salad or some Garlic Bread should you have more than 6 guests
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LadyxBlackxRose’s Rosemary Lamb Chops with Potatoes & Runner Beans

Serves 4 people

Ingredients

8 Small Lamb Chops
2 tinned chopped tomatoes
Dried Rosemary
Fresh Runner Beans Frozen if not in season
4 Medium Potatoes.

Cooking Method.

Firstly peel and half the potatoes place in a gentle simmer of water add salt to taste if you wish.
Do the same with the Runner Beans if fresh. If Frozen then follow cooking instruction on back.
Separate the Lamb Chops out into the base of a grill pan (remove the grill if you can) If you don't have a grill pan then 2 stone bake-ware dishes are just as good to use.
Once the Lambs are pan/dish add a small amount of dried Rosemary to each Lamb salt and pepper to if you wish.
Then open the chopped tomatoes and pour evenly over Lambs stir in covering the edges and place under the grill on a high heat.
Turning occasionally cooking through should take 45 mins.
If you like your Lamb a little rare then 35mins.
Leave to rest.
Drain the Potatoes and Runner Beans and serve.
Lambs have rested serve on plate and add some of the Tomato and Rosemary on top of the Lamb chops.

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✪Pastas✪size>

Photobucket


Chicken Pastasize>

Photobucket Ingredients:

* 3 (8 ounce) packages linguine pasta
* 2 tablespoons olive oil
* 1 onion, chopped
* 2 skinless, boneless chicken breasts, cut into strips
* 1 pound shrimp, peeled and deveined
* 1 tablespoon sugar
* 1 tablespoon Cajun seasoning
* 1 tablespoon paprika
* 1 teaspoon garlic powder
* 1 teaspoon dried oregano
* 1 teaspoon salt
* 1 tablespoon Louisiana-style hot sauce
* 1 pound kielbasa, cut into 1/4-inch slices
* 1 (28 ounce) can diced tomatoes, undrained
* 1 tablespoon cornstarch
* 2 tablespoons cold water

Directions:

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. Heat the oil in a large skillet over high heat; cook and stir the onion in the oil until translucent, about 5 minutes. Add the chicken, shrimp, sugar, Cajun seasoning, paprika, garlic powder, oregano, salt, and hot sauce and cook until the chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. Stir in the kielbasa and diced tomatoes. Whisk together the cornstarch and cold water in a small bowl until smooth; pour into the skillet. Reduce heat to medium and simmer until thickened, about 10 minutes. Ladle over the linguine.
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✪Casseroles✪size>

Photobucket


Cherokee Casserolesize>
1 pound ground beef
1 T. oil
1/2 cup onions, chopped
1 1/2 t. salt
1/8 t. pepper
1/8 t. garlic powder
1/8 t. thyme
1/8 t. oregano
1 small bay leaf
1 can (20 oz.) crushed tomatoes
1 can (10 oz.) condensed cream of mushroom soup
1 cup rice, pre-cooked
Cheddar cheese, grated

Brown the ground beef in the oil over high heat. Add chopped onions
& reduce heat to medium; cook until tender. Stir in salt, pepper,
garlic powder, thyme, oregano, bay leaf, crushed tomatoes, mushroom
soup, and rice. Bring all to a boil; reduce heat and simmer 5
minutes, stirring occasionally. Discard bay leaf. Spoon into a 1 &
1/2 qt. casserole dish. Sprinkle cheese over top of the casserole.
Broil just until cheese melts.
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Humble Shepherd's Pie:
PhotobucketIngredients:

* cooking spray
* 1 1/2 pounds russet potatoes, peeled and sliced 1 1/2 inches thick
* 6 tablespoons butter, cut into pieces
* 1 cup milk
* salt and pepper, to taste
* 1 tablespoon vegetable oil
* 1 pound ground turkey
* 1 medium onion, chopped
* 2 (1 ounce) packages instant chicken gravy mix
* 1 cup water
* 1 (16 ounce) package frozen peas and carrots, thawed
* 2 cups shredded cheese of choice

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. Cover potatoes with water in a saucepan and boil for 20 to 30 minutes, or until fork-tender. Drain and beat until smooth with an electric mixer. Add butter, milk, and salt and pepper to taste; beat to desired consistency.
3. Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and stir turkey and onion until turkey is fully cooked. Add gravy mix and water; stir often, until gravy is thick and bubbly. Season with salt and pepper.
4. Add turkey mixture to the baking dish. Next, layer the peas and carrots, and top with the mashed potatoes. Top with a layer of grated cheese. and bake 20-25 minutes, until cheese is melted, the dish is heated through, and the potatoes are golden on the top.
5. Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and the dish is heated through.
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Chicken Pot Pie:size>
PhotobucketIngredients:

* 1 pound skinless, boneless chicken breast halves - cubed
* 1 cup sliced carrots
* 1 cup frozen green peas
* 1/2 cup sliced celery
* 1/3 cup butter
* 1/3 cup chopped onion
* 1/3 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon celery seed
* 1 3/4 cups chicken broth
* 2/3 cup milk
*
* 2 (9 inch) unbaked pie crusts

Directions:

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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Turkey Pot Pie:
PhotobucketIngredients:

* 2 (9 inch) unbaked pie shells
* 1 (10.75 ounce) can condensed golden mushroom soup
* 1 cup cooked, chopped turkey meat
* 1 (10 ounce) can mixed vegetables, drained
* 1/3 cup milk

Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Place one pie crust in an ungreased pie dish.
2. In a medium bowl, mix the mushroom soup and milk. Stir in the turkey meat and mixed vegetables. Pour the mixture into the pie crust in the dish. Top with the other pie crust, and seal the crust edges by crimping with a wet fork.
3. Bake in the preheated oven 45 minutes, or until the crust is golden brown.

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✪Chili✪size>

Photobucket


Boilermaker Tailgate Chilli size>
Photobucket Ingredients:

* 2 pounds ground beef chuck
* 1 pound bulk Italian sausage
* 3 (15 ounce) cans chili beans, drained
* 1 (15 ounce) can chili beans in spicy sauce
* 2 (28 ounce) cans diced tomatoes with juice
* 1 (6 ounce) can tomato paste
* 1 large yellow onion, chopped
* 3 stalks celery, chopped
* 1 green bell pepper, seeded and chopped
* 1 red bell pepper, seeded and chopped
* 2 green chile peppers, seeded and chopped
* 1 tablespoon bacon bits
* 4 cubes beef bouillon
* 1/2 cup beer
* 1/4 cup chili powder
* 1 tablespoon Worcestershire sauce
* 1 tablespoon minced garlic
* 1 tablespoon dried oregano
* 2 teaspoons ground cumin
* 2 teaspoons hot pepper sauce (e.g. Tabasco™)
* 1 teaspoon dried basil
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 teaspoon cayenne pepper
* 1 teaspoon paprika
* 1 teaspoon white sugar
* 1 (10.5 ounce) bag corn chips such as Fritos®
* 1 (8 ounce) package shredded Cheddar cheese
Directions:

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
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Smokey Chipotle Chili:size>
Photobucket Ingredients:

* 1 pound ground beef
* 2 cloves garlic, minced
* 1 tablespoon chili powder
* 1 (15 ounce) can red kidney beans, rinsed and drained
* 1 cup Pace® Chipotle Chunky Salsa
* 1 cup frozen whole kernel corn
* 1 (14 ounce) can Swanson® Seasoned Beef Broth with Onion
* Cornbread Squares

Directions:

1. Cook beef, garlic and chili powder in saucepot until browned. Pour off fat.
2. Add beans, salsa, corn and broth. Heat to a boil. Cook over low heat 15 minutes.
3. Serve with Cornbread Squares.
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✪Vegetables✪size>

Photobucket


Baked Acorn Squashsize>
Baked Acorn Squash:
Cut up 2 good sized acorn squash into small pieces and cover the bottom of a Pyrex dish. Add 1 cup of Granulated sugar and a stick of butter and bake at 375 degrees until golden brown and soft.
Photobucket Candied Squash Ring size>
Cut 2 acorn squashes crosswise in 1 inch slices. Discard seeds and ends. Arrange in a single layer in a shallow baking dish. Cover and bake at 35odegrees for 30-35 minutes. Combine 2/3 cup brown sugar and 1/4 cup soft butter, spread over squash. Bake, uncovered for another 15-20 minutes, basting occasionally.
Makes 6 servings.
PhotobucketCajun Vegetablessize>
Photobucket
Ingredients
• 1 (16 ounce) package frozen vegetable blend
• 1 cup frozen cut green beans
• 1 cup sliced fresh mushrooms
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 (15.25 ounce) can whole kernel corn, drained
• 2 teaspoons Cajun seasoning
Directions
1. Cook the vegetable blend and green beans according to package directions. Meanwhile, in a large skillet, saute mushrooms in butter and oil for 1 minute. Add corn; saute for 1 minute. Drain vegetable blend and beans; add to skillet. Stir in Cajun seasoning.

PhotobucketSkillet Vegetablessize>
Photobucket
Ingredients
• 2 tablespoons olive oil
• 3 carrots, thinly sliced
• 1 large onion, chopped
• 1/2 medium head cabbage, chopped
• 1/2 medium green pepper, chopped
• 2 garlic cloves, minced
• 2 tablespoons Worcestershire sauce
• 1 tablespoon minced fresh parsley
• 1 teaspoon caraway seed
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon celery salt
Directions
1. In a large skillet, heat oil over medium-high. Cook and stir the carrots, onion, cabbage and green pepper for 5 minutes. Add remaining ingredients; cook and stir about 5 minutes longer or until the vegetables are cooked to desired doneness.

PhotobucketHarvest Vegetablessize>
Photobucket
Ingredients
• 1 small head cabbage, cored
• 2 tablespoons butter, softened
• 1/2 teaspoon onion salt (optional)
• 1/8 teaspoon pepper
• 4 medium carrots, cut into 1 inch pieces
• 2 celery ribs, cut into 1-inch pieces
• 1 small onion, cut into wedges
• 1/2 pound whole fresh mushrooms
• 1 small green bell pepper, cut into pieces
• 4 bacon strips, cooked and crumbled
Directions
1. Cut cabbage into six wedges; spread butter on cut sides. Place cabbage on a piece of heavy-duty foil (about 24 in. x 18 in.). Sprinkle with onion salt if desired and pepper. Arrange remaining vegetables and bacon if desired around cabbage. Seal the foil tightly.
2. Grill, covered, over medium-hot heat for 30 minutes or until vegetables are tender, turning occasionally.

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✪Fruit✪size>

Photobucket


Ambrosiasize>
Ingredients
3-4 Bananas
2-3 Apples
Maraschino Cherries
1 cup Walnuts (add more to taste)
1 24 oz can of diced Pineapples
24 oz can Mandarin Orange slices
1 cup (add more to taste)
Raisins
Save the juice!
Chop bananas into slices. Dice apples.
Mix everything together in one large bowl.
Can add other fruit as desired.
PhotobucketFruit Ambrosiasize>
Photobucket
Ingredients
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 3/4 cup sour cream
• 1/2 cup lime juice
• 1 (20 ounce) can pineapple chunks, drained
• 1 (11 ounce) can mandarin orange slices, drained (reserve several for garnish, if desired)
• 1 1/2 cups grape halves
• 1 cup white miniature marshmallows
• 1 (3.5 ounce) can flaked coconut
• 1/2 cup maraschino cherry halves, well drained
Directions
1. In large bowl, whisk sweetened condensed milk, sour cream, and lime juice. Stir in remaining ingredients. Chill at least 3 hours to blend flavors. Refrigerate any leftovers.

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Fruit Saladsize>
Photobucket
Ingredients
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (16 ounce) can cherry pie filling
• 1 (15 ounce) can pineapple chunks, drained
• 1 1/2 cups miniature marshmallows
• 1/4 cup chopped pecans (optional)
Directions
1. In a large bowl, fold together the condensed milk and whipped topping.
2. Add the pie filling, pineapple, marshmallows and pecans (if desired). Mix well and refrigerate until chilled.

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Fruit Hashsize>
Photobucket
Ingredients
• 2 cups frozen whipped topping, thawed
• 1 1/2 cups miniature marshmallows
• 1 cup shredded coconut
• 1 (8 ounce) can pineapple chunks, drained
• 1/3 cup maraschino cherries, chopped
• 3 tablespoons cold milk
Directions
1. In a large bowl, combine the whipped topping, marshmallows, coconut, pineapple, cherries and milk. Mix together well and refrigerate until ch

Photobucket

Simply Fruitsize>
Photobucket
Ingredients
• 2 medium navel oranges, peeled and sliced
• 2 kiwifruit, peeled and cubed
• 1 medium firm banana, sliced
• 1 cup seedless red grapes
• 1/2 cup reduced-fat vanilla yogurt
• 2 2/3 tablespoons brown sugar
Directions
1. In a large bowl, combine the oranges, kiwi, banana and grapes. Divide among six serving bowls. Combine yogurt and brown sugar; dollop over fruit. Serve immediately.
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✪Pagan✪size>

Photobucket


Hallowed Stuffed Mushrooms size>

Ingredients:
2- 6oz cans of broiled mushroom crowns
1 tbs. finely chopped onion
1 tsp. vegetable oil
1/4 cup smoked cheese spread
1 tbs. catsup
1/4 cup finely chopped turnip*
1 tsp. minced garlic
Fine soft bread crumbs

Directions:

Drain the cans of broiled mushroom crowns. Hollow out and chop up enough of the pieces to make 3 tbs. In a sauce pan, combine the mushroom pieces, onion, turnip, and garlic. Add the vegetable oil and cook slowly over a low heat. Stir in the cheese spread and catsup. Stuff the slightly cooled mixture into the mushroom crowns and place on a greased cookie sheet. Sprinkle tops with the fine soft bread crumbs. Bake at 425 degrees for 6-8minutes

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Thought-Seed Crackers :size>
1 box family-favorite crackers
Butter/Margarine
melted Onion or garlic powder
Caraway, celery, poppy, and sesame seeds
Dillweed
Brush the crackers lightly with butter/margarine. Sprinkle lightly with onion or garlic powder and ever so sparingly with dill weed. Top with combination seed mix. Bake on an un-greased cookie sheet at 350 degrees for 5 minutes or until crisp and hot.
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Festival Fruited Ribs size>
3 pounds beef/pork ribs
2 tbs. shortening
1/2 cup finely chopped onion
1/3 cup finely chopped carrot
1/2 cup red Burgundy
1 clove garlic, minced
1-11oz package mixed dried fruit
3 tbs. all purpose flour
Meaty side down, place in shallow roasting pan. Bake at 450 degrees for 30 minutes. Season with a little salt and pepper. Add onion, carrot, garlic, and burgundy. Cover and reduce heat to 350 degrees, bake for another hour. Meanwhile, pour 1 1/2 cups of hot water over the fruit in a non-metal bowl. Let it stand for the hour. Drain the fruit, reserving the liquid. Place the fruit over the meat. Cover and bake for another 45 minutes. Remove meat and fruit to a platter. Skim fat from pan juices. Add reserved liquid to juices. Blend flour and 1/3 cup cold water in a sauce pan, stir in pan juice mixture. Cook and stir over medium heat until thick and bubbly. Pour over ribs and serve hot.
Makes 6 servings.
**If you're going to have a bonfire, don't forget to throw the bones into the fire for healthy livestock and prosperity. The livestock may not be yours', but nobody wants to eat tainted meat......
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MeltedWitchsize>

Ingredients
• 1 (32 fluid ounce) bottle lemon-lime sports drink
• 1 (32 fluid ounce) bottle lemon-lime flavored carbonated beverage
Directions
1. In a punch bowl combine the sports drink and the lemon-lime soda. Stir gently and serve over ice.

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Salem Witch Cocktail

Ingredients
• 1 cup ice cubes
• 1/2 fluid ounce vodka
• 1/2 fluid ounce raspberry schnapps
• 1/2 fluid ounce melon liqueur (such as Midori®)
• 1 splash lime juice
• 1/4 cup sweet and sour mix
• 1 fluid ounce club soda
• 1 splash grenadine syrup
Directions
1. Fill a collins glass with ice, and pour in the vodka, raspberry schnapps, melon liqueur, and splash of lime juice. Pour in the sour mix until the glass is 2/3 full and top off the glass with the soda water. Stir gently to mix, then add a splash of grenadine to serve.

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Witchs’ Broomstickssize>

Photobucket

Ingredients
• 2 1/3 cups biscuit baking mix
• 2/3 cup milk
• 1 teaspoon Italian seasoning
• 3 tablespoons butter or margarine, melted
• 1/4 cup grated Parmesan cheese
Directions
1. In a bowl, combine biscuit mix, milk and Italian seasoning. Turn onto a lightly floured surface; knead 10 times. Divide into 30 portions; set half aside. Roll the remaining 15 pieces into 7-in. ropes for broom handles; fold in half and twist. Place on ungreased baking sheets.
2. Shape reserved pieces into 2-1/2-in. circles; cut with scissors to form a bundle of broom twigs. Place below each broom handle; pinch edges to seal. Brush with butter; sprinkle with Parmesan cheese. Bake at 450 degrees F for 10-12 minutes or until lightly browned. Serve warm or cool on a wire rack.

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Spooky Witchs’ Fingerssize>

Photobucket

Ingredients
• 1 cup butter, softened
• 1 cup confectioners' sugar
• 1 egg
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3/4 cup whole almonds
• 1 (.75 ounce) tube red decorating gel
Directions
1. Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
3. Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
4. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
5. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

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Witch’s Brew

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Ingredients
• 1 (10 ounce) package frozen raspberries, thawed
• 2 1/2 cups cranberry juice
• 2 envelopes unflavored gelatin

• 2 liters ginger ale
• 2 liters sparkling apple cider (non-alcoholic)
• 6 gummi snakes candy
Directions
1. To make the frozen hand: Wash and rinse the outside of a rubber glove. Turn glove inside out and set aside. In a 4 cup measuring cup, combine the thawed raspberries and cranberry juice.
2. Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup.
3. Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible.
4. To serve: Carefully cut glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.

Spirited Cheese Stuffed Applessize>
1- 3oz package softened cream cheese
4 medium apples
1 1/3oz Apple Cheddar Cheese
1 tablespoon dry white wine
Beat together both cheeses and the wine, with an electric or rotary mixer, until smooth. Core the apples and hollow out, leaving apple shells about 1/2 inch thick. Fill the apples with the cheese mixture and refrigerate for 2-3 hours.
Cut apples into 8 wedges.

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Legendary Wiccan Oven Hash:size>
1 cup coarsely ground beef
1 cup coarsely ground potatoes
1/4 cup coarsely ground onion
1/4 cup snipped fresh parsley
2 tsp. Worcestershire sauce
1- 6oz can evaporated milk
1/4 cup fine dry bread crumbs
1 tbs. butter/margarine melted

In frying pan, combine and cook beef, potatoes, onion, parsley, and Worcestershire sauce, and evaporated milk. Remove from heat and turn out into a 1 qt casserole dish. Mix bread crumbs with melted butter/margarine and sprinkle on top. Bake in oven at 350 degrees for 30 minutes.
Makes 4 servings.
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✪Deserts✪size>

Photobucket


Nina Teart



2 eggs
1¼ cups sugar
1 teaspoon flour
1/8 teaspoon salt
½ tablespoon lemon juice
20 ounce can of crushed pineapple (no sugar added, drained)
9-inch unbaked pastry shell with lattice top
1 tablespoon butter

Beat the eggs slightly. Stir in the sugar, flour, salt, and lemon juice. Add the pineapple; mix well. Turn into the pastry-lined pie plate, dot with the butter, and cover with lattice strips, (or heart-shaped cut-outs,) making a high fluted edge. Bake at 450° for 10 minutes, then reduce the heat to 350° and bake 35 minutes longer, or until the filling bubbles up and the crust is brown. Cool on a rack and serve.

PhotobucketQueenie’s Famous Rumcake size>

Photobucket

1 Package Duncan Hines Butter Recipe Golden Cake mix
4 Large Eggs
1/2 Cup Salad oil
1 package instant Vanilla Pudding Mix
1/2 Cup Castillo Rum
1/2 Cup Water
1/2 to 1 cup chopped Walnuts and/or Pecans

Grease Bundt pan heavily. Spread chopped nuts in the bottom of the pan. Mix remaining ingredients on high for 4 minutes. Bake at 325 degrees for 50 minutes or until done. Remove from oven; leave in pan. Prepare the topping below:

Topping:

1/4 Cup CastilloRum
1 Cup Granulated Sugar
1/4 Cup Water
1 Stick Butter

Boil in saucepan all ingredients for 3 minutes, stirring constantly. Pour over cake while still in the pan. Let cake cool. Tastes better after letting sit 24 hours
PhotobucketAlmond Toffee Barksize>
PhotobucketIngredients:

4 cups sliced California Almonds, roasted*
1/2 cup unsalted butter, softened
1 1/2 cups sugar
1/3 cup water
1/2 teaspoon vanilla
1/4 teaspoon salt
1 pound fine-quality bittersweet chocolate
1/2 pound fine-quality semi-sweet chocolate
3 ounces milk chocolate or white chocolate

Directions:

1. Preheat oven to 400 degrees F. Oil a large baking sheet. Set aside.
2. In a large heavy saucepan bring butter, sugar, water, vanilla and salt to a boil over moderate heat, stirring with a wooden spoon. Boil mixture, without stirring, until deep golden, about 12 minutes.
3. Remove pan from heat and stir in 2 cups roasted almonds. Immediately pour onto reserved baking sheet. Spread evenly and then place into the refrigerator to set.
4. Chop chocolate. In a hot double boiler, melt chocolate until smooth. Pour chocolate over cooled almond toffee and spread evenly with an offset spatula. Sprinkle top with remaining almonds. If desired, drizzle top with melted milk chocolate, or white chocolate for contrast. Chill uncovered until firm, at least 1 hour. Break toffee into pieces.
PhotobucketItalian Cream Cake:size>
PhotobucketIngredients:

1/2 cup margarine, softened
1/2 cup shortening
2 cups white sugar
5 egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 1/3 cups flaked coconut
1 cup chopped pecans
5 egg whites
8 ounces cream cheese
1/2 cup margarine, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
2. Beat egg whites until they form stiff peaks.
3. In a large bowl, cream 1/2 cup margarine and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
4. Bake for 25 to 40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely.
5. Combine cream cheese, 1/2 cup margarine, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.

PhotobucketStrawberry Dream Cake:

PhotobucketIngredients:

1 (18.25 ounce) package white cake mix
1 (3 ounce) package strawberry flavored gelatin mix
1 cup mashed fresh strawberries
1 cup vegetable oil
1/2 cup milk
4 eggs
1 cup flaked coconut
1/2 cup chopped pecans

1 (8 ounce) package cream cheese
1/2 cup butter, room temperature
3 1/2 cups confectioners' sugar
3/4 cup fresh strawberries
1/2 cup flaked coconut
1/2 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) round pans.
2. In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in 1 cup mashed strawberries, oil, milk and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Fold in the coconut and pecans. Divide the batter among the prepared pans.
3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To make the Strawberry Cream Cheese Frosting: Mash the 3/4 cup strawberries to make 1/2 cup, then drain well; set aside. In a medium bowl, beat cream cheese and butter until smooth. Blend in the confectioners' sugar and drained strawberries. Beat on medium speed until the frosting lightens and is well combined. Fold in the coconut and pecans. Frost cake between layers, on top and sides. Chill uncovered 30 minutes or until frosting sets, then cover and chill 4 to 6 hours before serving.

PhotobucketCream Cheese Cookie Cups:size>

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Ingredients:

* 1 (18 ounce) package refrigerated chocolate chip cooke dough
* 4 ounces cream cheese, softened
* 2 tablespoons butter, softened
* 1/2 teaspoon vanilla extract
* 1 1/4 cups confectioners' sugar

Directions:

1. Cut cookie dough in half (save one portion for another use). With floured hands, press about 1 tablespoon of dough onto the bottom and up the sides of 12 ungreased miniature muffin cups. Bake at 350 degrees F for 8-10 minutes or until lightly browned.
2. Using the end of a wooden spoon handle, reshape the puffed cookie cups. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
3. In a small mixing bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar. Spoon into cookie cups. Store in the refrigerator.

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Christmas Strawberriessize>

Christmas Strawberries :
Ingredients:
* 2 (6 ounce) packages strawberry flavored gelatin
* 1 (14 ounce) can sweetened condensed milk
* 2 cups flaked coconut
* 2 teaspoons vanilla extract
* 1/2 cup red decorator sugar
* 1/4 cup green decorator sugar
* 2 ounces slivered almonds

Directions:

1. Blend together the gelatin and condensed milk. Add coconut and vanilla; mix well and refrigerate until chilled.
2. Roll into small balls and shape into strawberries; roll in red sugar crystals.
3. Dip fat end into green sugar crystals. Place an almond sliver into the fat end for a stem. To prevent hardening, store in an air tight container until ready to serve.

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Peppermint Chocolate Fudge :size>
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Ingredients:

* 2 cups milk chocolate chips
* 1 cup semi-sweet chocolate chips
* 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
* Dash salt
* 1/2 teaspoon peppermint extract
* 1/4 cup crushed hard peppermint candy

Directions:

1. In heavy saucepan, over low heat, melt chips with EAGLE BRAND® and salt. Remove from heat; stir in peppermint extract. Spread evenly into waxed paper-lined 8-or 9-inch square pan. Sprinkle with peppermint candy.
2. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off waxed paper and cut into squares. Store covered in refrigerator.
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Candy Cane Fudge:size>
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Ingredients:

* 2 (10 ounce) packages vanilla baking chips
* 1 (14 ounce) can sweetened condensed milk
* 1/2 teaspoon peppermint extract
* 1 1/2 cups crushed candy canes
* 1 dash red or green food coloring

Directions:

1. Line an 8 inch square baking pan with aluminum foil, and grease the foil.
2. Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
3. Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

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APFELSTRUDEL—APPLE STRUDELsize>
DOUGH:
10-½ OZ. BREAD FLOUR
1/6 OZ SALT
1- ½ OZ. VEGETABLE OIL
5- 1/3 OZ. LUKEWARM WATER

FILLING:
4 ½ LBS. SLICED APPLES
5-1/3 OZ. DARK RUM
5-1/3 OZ. GRANULATED SUGAR
5 1/3 OZ RAISINS
1/8 tsp. GROUND CINNAMON
2 LEMONS (JUICE & PEEL)
FOR THE BUTTERED BREADCRUMBS:
10 ½ OZ. UNSALTED BUTTER
10 ½ OZ. BREAD CRUMBS

KNEAD FLOUR, SALT, OIL, AND WATER INTO A MEDIU-FIRM DOUGH. DIVIDE INTO 3 SMALL ROUND LOAVES, BRUSH EACH LOAF WITH MELTED BUTTER AND LET SIT FOR 1 HOUR.. PEEL, CORE, AND SLICE APPLES. MIX IN SUGAR, RAISINS, GRATED LEMON PEEL, LEMON JUICE, RUM, CINNAMON AND BLEND TOGETHER WELL. ROLL THE DOUGH LOAVES WITH A ROLLING PIN, THEN STRETCH ROLLED DOUGH ON A STRUDEL SHEET WITH THE BACKS OF YOUR HANDS. COAT 2/3 OF DOUGH SHEET WITH BUTTERED BREADCRUMBS, SPREAD APPLE FILLING OVER REMAINING 1/3 OF DOUGH. TEAR OFF EDGES, SHAPE STRUDEL INTO ROLL BY LIFTING STRUDEL SHEET. PLACE STRUDEL ON A BUTTERED BAKING SHEET AND BRUSH WITH MELTED BUTTER. BAKE FOR 60-90 MINUTES IN 400 DEGREES F TO 425 DEGREES F OVEN

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✪Candies✪size>

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Old Fashioned Peanut Brittle size>

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Ingredients:

* 1 1/2 cups white sugar
* 1/2 cup white corn syrup
* 1/4 cup water
* 1 1/2 cups raw peanuts
* 1/2 teaspoon salt
* 1 1/2 teaspoons baking soda

Directions:

1. Spray two cookie sheets with non-stick spray coating.
2. In a 4 quart saucepan over medium-high heat, combine the sugar, corn syrup and water. Heat to boiling and add peanuts. Cook until peanuts become golden in color and syrup mixture beads off nuts when raised out of pan. Quickly mix in the salt and baking soda until well blended.
3. Pour the mixture onto the prepared cookie sheets. Allow mixture to spread on it's own. Cool completely, and break into pieces. Store in air-tight container or plastic bag.

PhotobucketIrish Cream Truffle Fudge :size>
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Ingredients:

* 3 cups semisweet chocolate chips
* 1 cup white chocolate chips
* 1/4 cup butter
* 3 cups confectioners' sugar
* 1 cup Irish cream liqueur
* 1 1/2 cups chopped nuts
* 1 cup semisweet chocolate chips
* 1/2 cup white chocolate chips
* 4 tablespoons Irish cream liqueur
* 2 tablespoons butter

Directions:
1. Butter a 8x8 inch pan.
2. In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.
3. Stir in the confectioner's sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.
4. In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

PhotobucketFudge:size>

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Ingredients:
* 3 cups semisweet chocolate chips
* 1 (14 ounce) can sweetened condensed milk
* 1/4 cup butter
* 1 cup chopped walnuts (optional)
Directions:
1. Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
2. Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

Photobucket Caramel Peanut Fudge :size>

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Ingredients:

* BOTTOM LAYER
* 1 cup milk chocolate chips
* 1/4 cup butterscotch chips
* 1/4 cup creamy peanut butter
*
* FILLING
* 1/4 cup butter
* 1 cup white sugar
* 1/4 cup evaporated milk
* 1 1/2 cups marshmallow creme
* 1/4 cup creamy peanut butter
* 1 teaspoon vanilla extract
* 1 1/2 cups chopped salted peanuts
*
* CARAMEL
* 1 (14 ounce) package individually wrapped caramels, unwrapped
* 1/4 cup heavy cream
* TOP LAYER
* 1 cup milk chocolate chips
* 1/4 cup butterscotch chips
* 1/4 cup creamy peanut butter
Directions:
1. Lightly grease a 9x13 inch dish.
2. For the bottom layer: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan over low heat. Cook and stir until melted and smooth. Spread evenly in prepared pan. Refrigerate until set.
3. For the filling: In a heavy saucepan over medium-high heat, melt butter. Stir in sugar and evaporated milk. Bring to a boil, and let boil 5 minutes. Remove from heat and stir in marshmallow creme, 1/4 cup peanut butter and vanilla. Fold in peanuts. Spread over bottom layer, return to refrigerator until set.
4. For the caramel: Combine caramels and cream in a medium saucepan over low heat. Cook and stir until melted and smooth. Spread over filling. Chill until set.
5. For the top layer: In a small saucepan over low heat, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup peanut butter. Cook and stir until melted and smooth. Spread over caramel layer. Chill 1 hour before cutting into 1 inch squares.
Photobucket Cookies 'n' Creme Fudge :size>

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Ingredients:

* 3 (6 ounce) packages white chocolate baking squares
* 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
* 1/8 teaspoon salt
* 3 cups coarsely crushed chocolate creme-filled sandwich cookies

Directions:

1. In heavy saucepan, over low heat, melt white chocolate squares, sweetened condensed milk and salt. Remove from heat; stir in crushed cookies.
2. Spread evenly into wax-paper-lined 8-inch square pan. Chill 2 hours or until firm.
3. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

PhotobucketGerman Chocolate Fudge :size>
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Ingredients:

* 2 cups semisweet chocolate chips
* 12 (1 ounce) squares German sweet chocolate
* 1 (7 ounce) jar marshmallow creme
* 4 1/2 cups white sugar
* 2 tablespoons butter
* 1 (12 fluid ounce) can evaporated milk
* 1/8 teaspoon salt
* 2 cups chopped pecans

Directions:

1. Combine chocolate chips, German sweet chocolate and marshmallow creme in large bowl.
2. Combine sugar, butter, evaporated milk and salt in heavy skillet. Bring to a boil over medium heat. Cook for 6 minutes, stirring constantly.
3. Pour hot syrup over chocolate mixture. Stir with wooden spoon until smooth. Stir in pecans.
4. Spread into buttered 10x15 inch pan. Let stand until firm; cut into squares.

PhotobucketPayne’s Peanut Butter Cookies...

1 cup peanut butter

1 cup granulated sugar

1 egg

1 teaspoon vanilla extract


Mix everything together, then form into small balls (regular spoon size). Put them on cookie sheet and then flatten slightly with fork.

Let cook at 400F for 5-7 minutes. Done.

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✪Dips & Spreads✪size>

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Smoked Salmon Spread :size>
Ingredients:
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/4 cup heavy cream
1 tablespoon lemon pepper
1 teaspoon dried dill weed
1/4 cup chopped green onions
8 ounces flaked smoked salmon

Directions:

1. Stir together the cream cheese, sour cream, heavy cream, lemon pepper, and dill in a bowl until smooth. Fold in the green onions and smoked salmon until evenly mixed. Refrigerate 1 hour before serving.

PhotobucketJalapeno Popper Spread:size>
PhotobucketIngredients:

2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese
Directions:
1. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
2. Microwave on High until hot, about 3 minutes.
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✪Holiday✪size>

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Ghirardelli® Peppermint Brownies:size>
PhotobucketIngredients:
4 ounces Ghirardelli 100% Cacao Unsweetened Chocolate baking bar, broken or chopped into 1 inch pieces
1 cup unsalted butter
3 large eggs
2 cups granulated white sugar
1 teaspoon pure vanilla extract
1/2 teaspoon peppermint extract
1/4 teaspoon salt
1 cup all-purpose flour
1 (5.32 ounce) bag Ghirardelli Dark Chocolate with White Mint Filling Squares™, unwrapped
4 small candy canes, crushed

Directions:

1. Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with cooking spray and dust with flour, tapping out any excess.
2. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the unsweetened chocolate and butter, stirring occasionally until smooth. Cool to room temperature.
3. In a large bowl with an electric mixer or whisk, beat the eggs, sugar, vanilla, peppermint extract, and salt until combined. Beat in the chocolate mixture. Gently stir in the flour. Pour the batter into the prepared pan.
4. Bake for about 45 minutes, or until a tester inserted into the brownies comes out clean. Arrange the mint squares on top in one layer and return the brownies to the oven until they are just melted, about 1 minute. Evenly spread the chocolate with a spatula and sprinkle with the crushed candy canes. Cool completely before cutting into 2-inch squares.

Photobucket Gingerbread Men:size>
PhotobucketIngredients:
3/4 cup - firmly packed Domino® Light or Dark Brown Sugar
1/2 cup - butter or margarine, softened
2 - eggs
1/4 cup - molasses
3 1/4 cups - all-purpose flour
2 teaspoons - ginger
1 1/2 teaspoons - baking soda
1/2 teaspoon - each: allspice,cinnamon,nutmeg and salt
Sugar Icing (recipe below)
To make Cookie Ornaments, bake cookies as directed. Just after the cookies are baked, use a small straw or a paring knife to create a hole at the top of the cookie. Leave 1/2 inch space from the top of the cookie. It is important to cut out holes while the cookies are still warm. Decorate as desired. Once dry, thread a thin ribbon through the hole to hang as an ornament.
Instructions:
Preheat oven to 350°F. Grease cookie sheets.
Beat sugar and butter in large bowl until light and fluffy. Add eggs and molasses. Stir together remaining ingredients in medium bowl. Gradually add to sugar mixture until well blended. Refrigerate dough 1 hour or until easy to handle.
On well-floured surface, roll out half of dough at a time to 1/8 inch thickness. Cut into desired shapes. Place on prepared cookie sheet. Bake 8-10 minutes. Cool on rack. Decorate with sugar icing as desired.
Makes about 24 (5-inch) cookies.
Sugar Icing: Combine 3/4 cup plus 1 tablespoon Domino® Confectioners Sugar, 1 tablespoon milk, and food coloring as desired.
Photobucket Gingerbread Houses:size>

PhotobucketIngredients:
1 cup butter, softened
1 cup brown sugar
1-1/3 cups molasses
4 eggs
8 cups all-purpose flour, divided
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 pounds confectioners' sugar
1 teaspoon cream of tartar
6 egg whites

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough. Divide dough into 2 pieces.
3. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes. Place pieces 1 inch apart onto parchment-lined cookie sheets. Refrigerate for 15 minutes. Bake for 8 to 10 minutes in the preheated oven. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Icing:
In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth and plastic wrap until ready to decorate.

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✪Ethnic✪size>

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Cajun Deviled Eggs :size>
PhotobucketIngredients:
6 eggs
2 tablespoons mayonnaise
1 teaspoon prepared Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper

Directions:
1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. Slice eggs in half lengthwise. Remove yolks and place in a medium bowl. Set aside egg whites. Mashing with a fork, mix mayonnaise, Dijon-style mustard, salt and black pepper with the egg yolks.
3. Fill the hollowed egg white halves with the yolk mixture. Sprinkle with cayenne pepper, adjusting the amount to taste. Cover and chill in the refrigerator until serving.
Photobucket Slow-Cooker Moroccan Turkey Stewsize>

Prep
20 min
Cook
6 hr 0 min
Total: 6 hr 20 min
Level: Easy
Yield: 4 (with leftovers for Moroccan Burittos)

Ingredients
1 teaspoon ground allspice
Kosher salt
4 skinless, bone-in turkey thighs (about 4 pounds)
1/2 medium butternut squash, cut into 2-inch chunks
2 15.5-ounce cans chickpeas, drained and rinsed
1 28-ounce can whole peeled tomatoes with juices, broken up
1 cup dried apricots
1/2 cup golden raisins
8 medium carrots, cut into 11/2-inch pieces
3 medium red onions, halved and cut into wedges
2 whole dried red chiles
1/2 lemon
2 cups fresh cilantro, including leaves and some stems
1 cup fresh parsley
1 clove garlic, smashed
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil
Directions
Combine the allspice and 3 teaspoons salt in a small bowl. Season the turkey thighs with half the salt mixture in a 5-quart slow cooker.
Toss the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions and chiles with the remaining spiced salt. Pour the vegetables over the turkey (the cooker will be full; arrange the mixture so the lid fits). Cover and cook on high for 6 hours or on low for 7 to 8 hours.
Spoon the vegetables and broth into bowls. Remove and discard the turkey bones and place the meat on top of the vegetables.
Juice the lemon; pulse with the cilantro, parsley, garlic, cumin and 1 teaspoon salt in a food processor. Add the oil and process until smooth. Serve the stew in bowls; drizzle with the cilantro sauce.
Leftovers from this dish can be used to make Moroccan Burritos.
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Italian Sausage Soup:size>

PhotobucketIngredients:

* 1 pound Italian sausage
* 1 clove garlic, minced
* 2 (14 ounce) cans beef broth
* 1 (14.5 ounce) can Italian-style stewed tomatoes
* 1 cup sliced carrots
* 1 (14.5 ounce) can great Northern beans, undrained
* 2 small zucchini, cubed
* 2 cups spinach - packed, rinsed and torn
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon salt

Directions:

1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
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Hungarian Salad:size>

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Ingredients
• 1 (10 ounce) package frozen mixed vegetables, thawed
• 1 cup fresh cauliflowerets
• 1/4 cup sliced stuffed olives
• 1/2 cup sliced green onions
• 1/4 cup canola oil
• 3 tablespoons white vinegar
• 1 teaspoon garlic salt
• 1/4 teaspoon pepper
Directions
1. In a bowl, combine the first four ingredients. In a small bowl, whisk together the oil, vinegar, garlic salt and pepper. Pour over vegetable mixture and toss to coat. Serve with a slotted spoon.
Footnotes
• Nutritional Analysis: One 1/2-cup serving (prepared with 1/4 cup olives) equals 94 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 350 mg sodium, 6 g carbohydrate, 2 g fiber, g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

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Israeli Salad:size>
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Ingredients
• 6 cucumbers, diced
• 4 roma (plum) tomatoes, seeded and diced
• 5 green onions, sliced
• 1 red bell pepper, seeded and diced
• 1/3 cup chopped garlic
• 1 cup chopped fresh parsley
• 1/2 cup minced fresh mint leaves
• 1/2 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon salt
• 1 tablespoon ground black pepper
Directions
1. Toss the cucumbers, tomatoes, onions, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt and pepper to serve.

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Vietnamese Sandwich:size>
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Ingredients
• 4 boneless pork loin chops, cut 1/4 inch thick
• 4 (7 inch) French bread baguettes, split lengthwise
• 4 teaspoons mayonnaise, or to taste
• 1 ounce chile sauce with garlic
• 1/4 cup fresh lime juice
• 1 small red onion, sliced into rings
• 1 medium cucumber, peeled and sliced lengthwise
• 2 tablespoons chopped fresh cilantro
• salt and pepper to taste
Directions
1. Preheat the oven's broiler. Place the pork chops on a broiling pan and set under the broiler. Cook for about 5 minutes, turning once, or until browned on each side.
2. Open the French rolls and spread mayonnaise on the insides. Place one of the cooked pork chops into each roll. Spread chile sauce directly on the meat. Sprinkle with a little lime juice and top with slices of onion, cucumber, cilantro, salt and pepper. Finish with another quick drizzle of lime juice.

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Ukrainian Sandwich:size>
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Ingredients
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1 tablespoon minced garlic
• 2 loaves French bread, sliced
• 1 pound sliced sausage of your choice
• 1 cucumber, sliced
• 3 medium tomatoes, sliced
• 1 hard-cooked egg, chopped
Directions
1. In a small bowl, stir together the cream cheese, butter and garlic. Spread some of this onto each slice of bread. Place a slice of sausage, cucumber, and tomato onto each piece of bread, then top each one with some chopped egg. Serve open-faced.

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Greek Chicken Wrap:
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Ingredients
• 4 Mission® 96% Fat Free Burrito Size Flour Tortillas
• 4 boneless, skinless chicken breasts
• 1/2 cup fat-free Italian dressing
• 1/2 cup diced tomatoes
• 1 (4 ounce) can chopped black olives, drained
• 1/2 cup peeled and seeded cucumber, chopped
• 1 tablespoon fresh lemon juice

• 1/2 cup fat free sour cream mixed with:
• 1 1/2 teaspoons crushed garlic
• 1/2 teaspoon onion powder

• 2 cups assorted greens
Directions
1. Marinate chicken in dressing 2 hours to overnight.
2. Combine tomatoes, olives, cucumber, lemon juice, and 1/2 cup of the sour cream mixture. Reserve.
3. Grill chicken, let cool, and cut into very thin strips.
4. Spread each tortilla with 1 tablespoon sour cream mixture.
5. Lay one quarter of chicken strips on tortilla, top with 1/2 cup of vegetable mixture and 1/2 cup of salad greens.
6. Fold in sides of tortilla and roll up tightly. Cut on a diagonal and serve.

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Easy Italian Sausage Lasagna:size>
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Ingredients
• 1 pound Bob Evans® Italian Sausage Roll
• 1 (26 ounce) jar chunky pasta sauce
• 1 (15 ounce) can tomato sauce
• 1 (8 ounce) package oven ready lasagna noodles
• 1 (15 ounce) container ricotta cheese
• 1 teaspoon Italian seasoning
• 4 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
Directions
1. Crumble and cook sausage in large skillet over medium heat until browned. Remove from heat and stir in pasta sauce and tomato sauce. In small bowl, combine ricotta cheese and Italian seasoning.
2. Preheat oven to 375 degrees F. Spread 1 cup sauce into bottom of a 9x13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese mixture, 1 cup of mozzarella and 1 cup sauce. Repeat layers two more times. Add last 3 noodles. Top lasagna with remaining sauce and with remaining mozzarella cheese. Sprinkle Parmesan over mozzarella.
3. Cover and bake 45 to 50 minutes or until noodles are tender. Uncover and bake an additional 5 minutes to melt cheese.

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Cajun Seafood Pastasize>

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Ingredients
• 2 cups heavy whipping cream
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 1/2 teaspoons crushed red pepper flakes
• 1 teaspoon ground white pepper
• 1 cup chopped green onions
• 1 cup chopped parsley
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops
• 1/2 cup shredded Swiss cheese
• 1/2 cup grated Parmesan cheese
• 1 pound dry fettuccine pasta
Directions
1. Cook pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
3. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
4. Drain pasta. Serve sauce over noodles.

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Spicy Korean Slow Cooked Chicken (Dhak Dori Tang)size>

Ingredients

* 2 tablespoons vegetable oil
* 2 pounds skinless, boneless chicken breast, cut into 2-inch cubes
* 3 tablespoons minced garlic
* 1 1/2 tablespoons crushed red pepper flakes
* 2 pinches black pepper
* 3 pinches salt
* 2 large potatoes, peeled and cut into large chunks
* 3 large carrots, peeled and cut into 1-inch chunks
* 1 large onion, cut into eighths
* 3 tablespoons gochujang (Korean hot pepper paste)
* 1/3 cup soy sauce
* 1/3 cup water

Directions

1. Heat vegetable oil in a large saucepan over medium-high heat. Add chicken, and cook until it begins to brown on the edges, but is still pink in the center, about 7 minutes. Stir in garlic, red pepper flakes, black pepper, and salt. Cook and stir until the garlic has begun to soften, and the chicken has become firm, about 3 minutes.
2. Stir in potatoes, carrots, and onion. Whisk hot pepper paste into soy sauce until dissolved, then pour into saucepan along with the water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the chicken is no longer pink in the center, and the potatoes are tender, about 25 minutes. Stir occasionally.

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Italian Chickensize>


Ingredients

* 1/2 cup chopped onion
* 1 1/8 teaspoons paprika, divided
* 3 teaspoons olive oil, divided
* 1 1/4 cups water
* 1/4 cup tomato paste
* 1 bay leaf
* 1/2 teaspoon reduced-sodium chicken bouillon crystals
* 1/2 teaspoon Italian seasoning
* 1/4 cup all-purpose flour
* 1 1/2 teaspoons grated Parmesan cheese
* 1/2 teaspoon salt
* 1/4 teaspoon garlic powder
* 1/4 teaspoon dried oregano
* 1 1/2 pounds chicken tenderloins

Directions

1. In a small saucepan, saute onion and 1/8 teaspoon paprika in 1 teaspoon oil until tender. Stir in the water, tomato paste, bay leaf, bouillon and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Meanwhile, in a large resealable plastic bag, combine the flour, Parmesan cheese, salt, garlic powder, oregano and remaining paprika. Add chicken; seal bag and shake to coat.
3. In a large nonstick skillet coated with nonstick cooking spray, cook half of the chicken in 1 teaspoon oil for 2-3 minutes on each side or until juices run clear. Remove and keep warm; repeat with remaining chicken and oil. Remove bay leaf from sauce. Serve over chicken.

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Tuscan Chickensize>

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Ingredients

* 3 tablespoons Mrs. Dash® Onion & Herb Blend
* 4 boneless, skinless chicken breasts
* 1/2 pound mushrooms, cut in half
* zest from 1 orange
* 2 tablespoons olive oil

Directions

1. Place chicken breasts and mushrooms in 2 separate bowls. Toss each with half of the olive oil, orange zest and Mrs. Dash® Onion & Herb Blend.
2. Lay chicken on a 9 x 9 inch roasting pan. Place vegetables in an ovenproof casserole dish.
3. Place both in 375 degrees F preheated oven and cook 6-7 minutes, turning each after 4 minutes.
4. Plate chicken to 4 plates, spooning vegetables over chicken breasts.

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Italian Turkey Cutssize>

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Ingredients

* 1 small onion, finely chopped
* 2 garlic cloves, minced
* 5 teaspoons olive or canola oil, divided
* 1 (14.5 ounce) can Italian stewed tomatoes
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1/2 teaspoon dried rosemary, crushed
* 1 1/4 pounds turkey breast cutlets
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 2 tablespoons shredded Parmesan cheese

Directions

1. In a saucepan, saute onion and garlic in 2 teaspoons oil until tender. Stir in the tomatoes, basil, oregano and rosemary. Bring to a boil. Reduce heat; cook, uncovered, over medium heat for 15-20 minutes or until sauce thickens.
2. Meanwhile, sprinkle both sides of turkey cutlets with salt and pepper. In a large nonstick over medium heat, cook turkey in batches in remaining oil until juices run clear. Serve with tomato sauce. Sprinkle with Parmesan cheese.

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✪Sauces & Dressings✪size>

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Cucumber Gyro Sauce:size>

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Ingredients

* 1 cup sour cream
* 2/3 cup peeled and grated cucumber
* 1/2 teaspoon minced garlic
* 1/2 teaspoon chopped fresh dill
* 1/4 teaspoon prepared mustard
* 1/4 teaspoon garlic powder

Directions

1. Combine the sour cream, cucumber, garlic, dill, mustard, and garlic powder in a bowl; stir to combine. Chill in refrigerator at least one hour before serving.

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Out Of Salad Salad Dressing:size>
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Ingredients
• 1 1/2 lemons, juiced
• 1 cup freshly grated Parmesan cheese
• 2 teaspoons garlic salt
• 3/4 cup mayonnaise
• 1 cup milk
Directions
1. Mix together lemon juice, parmesan cheese, garlic salt, and mayonnaise until smooth. Stir in milk, adjusting the amount or adding a little water, to make the dressing as thin or thick as you like. Cover and refrigerate 8 hours, or overnight.

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✪IIrish Recipes✪size>

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Brennans Irish Soda Bread:size>

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Ingredients

* 1 cup milk
* 2 tablespoons distilled white vinegar
* 2 cups all-purpose flour
* 1 tablespoon white sugar
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt

Directions

1. Stir the milk and vinegar together, and allow to stand until curdled, about 10 minutes.
2. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. In a bowl, mix together the flour, sugar, baking soda, and salt.
3. Gradually stir the soured milk into the flour mixture until the dough just comes together, and turn the dough out onto a well-floured surface. Knead a few times, and shape into a round. Place the dough onto the prepared baking sheet. With a sharp knife, cut an X shape into the top of the dough to release steam and help the bread keep its round shape.
4. Bake in the preheated oven until golden brown, about 45 minutes.

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Irish potatoessize>

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Ingredients

* 1 cup confectioners' sugar
* 1 cup shredded coconut
* 1 1/2 tablespoons cream
* 2 tablespoons ground cinnamon

Directions

1. Sprinkle the sugar on the coconut. Add the cream and mix gently.
2. Take approximately 1/2 tablespoon of dough and roll into balls. Place cinnamon in a plastic bag and shake cookies a few at a time until coated.

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Irish Creamsize>

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Ingredients

* 1 cup heavy cream
* 1 (14 ounce) can sweetened condensed milk
* 1 2/3 cups Irish whiskey
* 1 teaspoon instant coffee granules
* 2 tablespoons chocolate syrup
* 1 teaspoon vanilla extract
* 1 teaspoon almond extract

Directions

1. In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.

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St Paddy's Day Dill Dipsize>

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Ingredients

* 1/2 cup mayonnaise
* 1/2 cup sour cream
* 1 teaspoon dried dill weed
* 1 teaspoon seasoning salt
* 1/4 teaspoon onion salt
* 1/2 teaspoon Worcestershire sauce
* 1 tablespoon dried minced onion
* 1 tablespoon dried parsley
* 1/2 teaspoon monosodium glutamate (MSG)
* 1/4 teaspoon hot pepper sauce
* 1 large green bell pepper

Directions

1. In a medium-size mixing bowl, combine mayonnaise, sour cream, dill weed, seasoning salt, onion salt, Worcestershire sauce, onion flakes, parsley flakes, monosodium glutamate, and hot pepper sauce. Cover and chill for at least 2 hours.
2. To serve slice off top of green pepper and gently clean out insides, spoon dip into pepper and sprinkle with dill weed.

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Irish Lamb Stewsize>

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Ingredients

* 1 1/2 pounds thickly sliced bacon, diced
* 6 pounds boneless lamb shoulder, cut into 2 inch pieces
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 cup all-purpose flour
* 3 cloves garlic, minced
* 1 large onion, chopped
* 1/2 cup water
* 4 cups beef stock
* 2 teaspoons white sugar
* 4 cups diced carrots
* 2 large onions, cut into bite-size pieces
* 3 potatoes
* 1 teaspoon dried thyme
* 2 bay leaves
* 1 cup white wine

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
3. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
4. Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

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Green Punchsize>

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Ingredients

* 2 (3 ounce) packages lime flavored gelatin mix
* 1 quart hot water
* 1 (46 fluid ounce) can pineapple juice
* 2 (12 fluid ounce) cans frozen orange juice concentrate, thawed
* 2 cups white sugar
* 4 1/2 cups cold water
* 2 liters ginger ale

Directions

1. In a large saucepan dissolve the gelatin in 1 quart of hot water. Allow to cool.
2. When gelatin is cool, pour into a large punch bowl, Stir in pineapple juice, orange juice concentrate, sugar and 4 1/2 cups cold water. Pour in ginger ale just before serving.

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Beer Dipsize>



Ingredients

* 1 (8 ounce) package cream cheese
* 1 1/2 teaspoons paprika
* 10 dashes hot pepper sauce
* 1/4 cup beer

Directions

1. In a medium saucepan over low heat, melt cream cheese. Stir in paprika; mixture should be pink. Stir in hot sauce and beer. Serve warm or cold.

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Glazed Corn Beefsize>

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Ingredients

* 4 1/2 pounds corned beef, rinsed
* 1 cup water
* 1 cup apricot preserves
* 1/4 cup brown sugar
* 2 tablespoons soy sauce

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Coat a large pan with non-stick cooking spray. Place corned beef in dish and add water. Cover tightly with aluminum foil and bake for 2 hours; drain liquid.
3. In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef.
4. Bake uncovered at 350 degrees F (175 degrees C) 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings.
5. Slice corned beef across grain and serve.

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Beef and Irish Stout Stewsize>

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Ingredients

* 2 pounds lean beef stew meat, cut into 1-inch cubes
* 3 tablespoons vegetable oil, divided
* 2 tablespoons all-purpose flour
* 1 pinch salt and ground black pepper to taste
* 1 pinch cayenne pepper
* 2 large onions, chopped
* 1 clove garlic, crushed
* 2 tablespoons tomato paste
* 1 1/2 cups Irish stout beer (such as Guinness®)
* 2 cups chopped carrot
* 1 sprig fresh thyme
* 1 tablespoon chopped fresh parsley for garnish

Directions

1. Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
2. Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
3. Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

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Corned Beef & Cabbagesize>

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Ingredients

* 1 (5 1/2 pound) corned beef brisket
* 2 tablespoons pickling spice
* 1 large orange, sliced in rounds
* 2 stalks celery, sliced
* 1 large onion, sliced
* 1/2 cup cold water
* 6 tablespoons margarine, divided
* 1 large head cabbage, cored and sliced
* 1 cup Golden Delicious apples, cored and quartered with peel
* 1/4 cup cold water

Directions

1. Preheat the oven to 300 degrees F (150 degrees C). Line a 9x13 inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in the roast.
2. Rinse the brisket, and pat dry. Rub with pickling spice, and place in the prepared roasting pan. Arrange celery, orange and onion slices on and around the roast. Pour in 1/2 cup of water, and wrap aluminum foil up over the roast tightly, making sure the ends are sealed.
3. Bake for about 4 hours in the preheated oven, or until meat is tender.
4. About 45 minutes before the roasts time is up, heat 3 tablespoons of margarine and 1/4 cup of water in a large pot. Add cabbage and apples, cover, and simmer over low heat for about 30 minutes. Occasionally shake the pot so that nothing sticks to the bottom. Serve with remaining margarine and sliced corned beef.

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Irish Potato Casserolesize>

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Ingredients

* 2 cups peeled and shredded potatoes
* 1/2 cup melted butter
* 2 eggs, beaten
* 1 teaspoon minced onion
* 1 teaspoon salt
* 1/4 teaspoon paprika
* 1/2 cup milk
* 1/2 cup shredded sharp Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 1.5 quart baking dish.
2. In a medium bowl, combine the potatoes, butter, eggs, onion, salt and paprika. Mix well.
3. Place potato mixture into the prepared baking dish and pour milk over top. Bake in the preheated oven for 40 minutes. Sprinkle top with cheese, return to oven and bake until cheese melts and is slightly browned.

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Irish Potato Candysize>

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Ingredients

* 1/4 cup butter, softened
* 1/2 (8 ounce) package cream cheese
* 1 teaspoon vanilla extract
* 4 cups confectioners' sugar
* 2 1/2 cups flaked coconut
* 1 tablespoon ground cinnamon

Directions

1. In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla and confectioners' sugar; beat until smooth. Using your hands if necessary, mix in the coconut. Roll into balls or potato shapes, and roll in the cinnamon. Place onto a cookie sheet and chill to set. If desired, roll potatoes in cinnamon again for darker color.

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Fried Irish Potato Farlssize>

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Ingredients

* 4 prepared potato bread farls
* 1 tablespoon olive oil, or as needed
* 1 pinch salt

Directions

1. Heat oil in a skillet over medium heat. Gently fry potato farls for 2 to 3 minutes on each side or until golden brown. Season with salt and serve immediately.

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Irish Potato Soupsize>

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Ingredients

* 1 (1 pound) package bacon
* 1 onion, chopped
* 1 cup celery, chopped
* 6 potatoes, scrubbed and cubed
* salt and pepper to taste
* 2 (12 fluid ounce) cans evaporated milk

Directions

1. 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.
2. Cook and stir onion and celery in the remaining bacon grease over medium heat until the onion is translucent and tender. Drain excess grease, then stir in potatoes. Add water to cover all but 1 inch of the potatoes. Bring to a boil over medium-high heat, then reduce to medium-low, and simmer until potatoes are tender, about 15 minutes, stirring often. Stir in the evaporated milk, and continue cooking until warmed through. Season with salt and pepper. Stir in bacon just before serving.

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Irish Bacon & Cabbage Soupsize>

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Ingredients

* 1/2 pound Irish bacon, diced
* 2 large potatoes, peeled and cubed
* 1 (15 ounce) can diced tomatoes with juice
* 1 cup chicken stock, or as needed
* Salt and black pepper to taste
* 2 cups thinly sliced dark green Savoy cabbage leaves

Directions

1. Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.
2. Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.
3. Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.

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Colcannon Bakesize>

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Ingredients

* 3 potatoes, peeled and quartered
* 1 pinch salt
* 6 tablespoons butter, cut into small chunks
* 1/2 cup sour cream
* 1 egg
* 1 tablespoon milk, or as needed
* 1 teaspoon butter, or as needed
* 3 cups shredded cabbage
* 2 leeks, chopped
* 1 small onion, chopped
* 2 cubes chicken bouillon
* 1/2 cup shredded Cheddar cheese

Directions

1. Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Season the potatoes with salt, and mash with 6 tablespoons of butter, sour cream, egg, and milk.
2. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole.
3. Heat 1 teaspoon butter in a skillet over medium heat, and cook and stir the cabbage, leeks, and onion until the cabbage is tender and the onion is translucent, about 10 minutes. Crush 2 bouillon cubes into the cabbage mixture, and stir to blend and dissolve the cubes. Stir the cabbage mixture into the potato mixture until thoroughly mixed, and spoon into the prepared casserole.
4. Bake in the preheated oven for 40 minutes; top with Cheddar cheese, and return to oven until the cheese melts, about 10 minutes.

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Beer Braised Irish Stew & Colcannonsize>

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Ingredients

* Irish Stew:
* 1 tablespoon vegetable oil
* 1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
* 2 tablespoons all-purpose flour
* 1 cup coarsely chopped onion
* 1 cup coarsely chopped carrot
* 1 (12 fluid ounce) can or bottle dark beer
* 2 bay leaves
* 1 teaspoon dried thyme
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 2 cloves garlic, minced
* 2 tablespoons Worcestershire sauce
*
* Calcannon:
* 3 slices bacon
* 2 pounds russet potatoes, peeled and cut into chunks
* 2 cups thinly sliced cabbage
* 1/4 cup milk, warmed
* 2 tablespoons butter
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 2 tablespoons minced fresh parsley

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
3. Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
4. 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 the bacon and set aside.
5. About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
6. Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.
7. Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
8. To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.

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Barmbracksize>

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Ingredients

* 2 1/2 cups chopped dried mixed fruit
* 1 1/2 cups hot brewed tea
* 2 1/2 cups flour
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon baking soda
* 1 egg
* 1 1/2 cups sugar
* 1/4 cup lemon marmalade
* 1 teaspoon grated orange zest

Directions

1. Soak the dried fruit in the hot tea for 2 hours, then drain and gently squeeze out excess tea.
2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan. Stir together the flour cinnamon, nutmeg, and baking soda; set aside.
3. Beat the egg, sugar, marmalade, orange zest, and tea-soaked fruit until well combined. Gently fold in the flour until just combined, then pour into the prepared Bundt pan.
4. Bake in preheated oven for 1 hour or until the top of the cake springs back when lightly pressed. Allow to cool in the pan for 2 hours before removing. Continue to cool to room temperature on a wire rack. Press the objects of choice into the cake through the bottom before serving.

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Bannockssize>

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Ingredients

* 2 cups all-purpose flour
* 2 tablespoons white sugar
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 2 tablespoons butter
* 1 cup buttermilk
* 1/2 cup dried currants

Directions

1. Combine flour, sugar, baking soda, baking powder, and salt. Cut butter into flour mixture with pastry cutter. Add buttermilk until dough is soft. Stir in currants.
2. Turn dough out onto a lightly floured surface. Knead for 5 minutes, or until smooth. Form dough into a 7 inch round. Place on a lightly oiled cake pan or cookie sheet. Cut 1/2 inch deep cross side to side. Score with cross 1/2 inch deep on the top.
3. Bake in a preheated 375 degrees F (190 degrees C) oven for 40 minutes.

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Irish Champsize>

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Ingredients

* 2 pounds potatoes, peeled and halved
* 1 cup milk
* 1 bunch green onions, thinly sliced
* 1/2 teaspoon salt, or to taste
* 1/4 cup butter
* 1 pinch freshly ground black pepper to taste

Directions

1. Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
2. Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.)
3. Meanwhile, heat the milk and green onions gently in a saucepan, until warm.
4. Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.

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Ginger Snapssize>

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Ingredients

* 1 cup white sugar
* 1 egg
* 1/4 teaspoon salt
* 3/4 cup shortening
* 2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1 teaspoon ground cloves
* 1 teaspoon ground ginger
* 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream sugar, egg, salt and shortening together. Add flour, baking soda and spices. Mix well. Roll teaspoonfuls of dough into balls and roll the balls in sugar.
3. Bake at 350 degrees F (175 degrees C) for 5 to 6 minutes.

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Irish Pumpkin Potagesize>

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Ingredients

* 3 pounds peeled, seeded and diced sugar pumpkin
* 2 leeks, chopped
* 1 onion, chopped
* 2 cloves garlic, minced
* 1/2 cup olive oil
* 6 cups chicken stock
* 4 1/2 cups milk
* 1/2 teaspoon cayenne pepper
* 1 teaspoon Hungarian sweet paprika
* 1 pinch freshly ground black pepper
* 1 teaspoon ground nutmeg

Directions

1. Halve the pumpkin and scrape out the seeds and pith. Cut into 1 inch pieces.
2. In a large skillet, saute the pumpkin, leeks, onion and garlic in olive oil. Add chicken stock and bring to a simmer.
3. Strain vegetables, place in food processor and blend until smooth. Transfer puree to pot or crock pot; add enough milk to reach smooth consistency.
4. Add the cayenne pepper, paprika, ground pepper and nutmeg; simmer for 30 minutes and do not allow to boil.

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Irish Cream Sugar Cookiessize>

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Ingredients

* 1 cup butter, softened
* 1 1/2 cups white sugar
* 1 teaspoon vanilla extract
* 1 egg yolk
* 1 egg
* 1/2 cup Irish cream liqueur
* 4 cups all-purpose flour
* 1/2 teaspoon salt
* 1 tablespoon baking powder

Directions

1. Cream together butter and sugar until fluffy. Beat in vanilla and egg yolk until combined, then beat in egg; beat until smooth. Pour in Irish cream, and beat until incorporated.
2. Sift together flour, salt, and baking powder. Stir into butter mixture until evenly mixed. Form into a flattened ball, wrap well with plastic wrap, and refrigerate 2 hours to overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
4. Roll dough out to 1/4 inch thickness on a floured work surface. Cut into shapes using cookie cutters and place onto prepared baking sheets.
5. Bake in preheated oven until golden brown around the edges, 6 to 8 minutes. Cool on a wire rack until they reach room temperature.

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Chicken & Leek Piesize>

Ingredients

* 1 (9 inch) refrigerated pie crust
* 1 (4 pound) whole chicken, deboned and cut into bite size pieces
* 4 slices cooked ham
* 4 leeks, chopped
* 1 onion, chopped
* salt and pepper to taste
* 1 pinch ground mace
* 1 1/4 cups chicken stock
* 1 tablespoon milk
* 1/2 cup heavy cream

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a 1 1/2 quart casserole dish, layer the chicken, ham, leeks and onion a couple of times each until the dish is full. Season each layer with a little salt, pepper and mace. Pour the chicken stock over the layers, and dampen the edges of the dish.
3. Roll the pie pastry out large enough to cover the top of the dish, and place over the top. Crimp the sides down with a fork, and trim the excess from the edges. Cut a round hole in the center of the pastry. Roll dough scraps out and cut into strips. Use the strips to form a design, and place lightly over the hole. Brush the entire top with milk.
4. Bake for 35 to 45 minutes in the preheated oven, until chicken is cooked through. If the top crust is getting too brown, cover it with parchment or aluminum foil. While the pie is baking, heat the cream over low heat. When the pie is cooked, remove from the oven, and carefully remove the design from the hole. Pour the cream into the hole, and replace the design. Let stand for a few minutes before serving.

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Irish Cream Bundt Cakesize>

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Ingredients

* 1 cup chopped pecans
* 1 (18.25 ounce) package yellow cake mix
* 1 (3.4 ounce) package instant vanilla pudding mix
* 4 eggs
* 1/4 cup water
* 1/2 cup vegetable oil
* 3/4 cup Irish cream liqueur
* 1/2 cup butter
* 1/4 cup water
* 1 cup white sugar
* 1/4 cup Irish cream liqueur

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
2. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
4. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

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Potato Soupsize>

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Ingredients

* 1 (1 pound) package bacon
* 1 onion, chopped
* 1 cup celery, chopped
* 6 potatoes, scrubbed and cubed
* salt and pepper to taste
* 2 (12 fluid ounce) cans evaporated milk

Directions

1. 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.
2. Cook and stir onion and celery in the remaining bacon grease over medium heat until the onion is translucent and tender. Drain excess grease, then stir in potatoes. Add water to cover all but 1 inch of the potatoes. Bring to a boil over medium-high heat, then reduce to medium-low, and simmer until potatoes are tender, about 15 minutes, stirring often. Stir in the evaporated milk, and continue cooking until warmed through. Season with salt and pepper. Stir in bacon just before serving.

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Irish Flag Frostingsize>

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Ingredients

* 1 cup sifted confectioners' sugar
* 1/4 teaspoon salt
* 1/2 teaspoon vanilla extract
* 1 tablespoon water
* 2 drops orange food coloring
* 2 drops green food coloring

Directions

1. Blend confectioners' sugar, salt and vanilla. Add just enough water to make frosting easy to spread.
2. Divide frosting into 2 small bowls. Add 2 drops of orange food coloring to one bowl and 2 drops of green food coloring to the other bowl. Mix each until the colors are even.
3. Frost 1 inch of the left side of each Irish Flag Cookie with the green frosting and 1 inch of the right side of the cookies with the orange frosting, leaving the middle inch unfrosted.

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Shamrock Cookiessize>

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Ingredients

* 1/2 cup butter, softened
* 1 (3 ounce) package instant pistachio pudding mix
* 1 1/3 cups baking mix
* 1 egg
* 1 tablespoon white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheet.
2. Cream together the butter or margarine and the pudding mix. Blend in the baking mix, egg and sugar and mix well.
3. On a lightly floured surface roll out the dough to 3/8 inch thickness and cut into cookies with a shamrock cookie cutter.
4. Place cookies on the prepared baking sheet and bake at 350 degrees F (175 degrees C) for 9 to 10 minutes or until lightly browned on the edges. Let cookies cool on rack. Frost with green colored icing if desired.

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Hot Irish Whiskeysize>

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Ingredients

* 8 whole cloves
* 1 (1/4 inch thick) slice of lemon
* 1 tablespoon white sugar
* 3/4 cup boiling water
* 1 (1.5 fluid ounce) jigger Irish whiskey

Directions

1. Press cloves into the peel of the lemon slice all the way around. Set aside. Measure the sugar into a wine glass. Place a metal spoon into the glass with the curved side facing upwards. Pour the boiling water over the back of the spoon. This will keep your wine glass from shattering. Stir to dissolve the sugar. Pour in the whiskey and add the lemon slice. Let steep for about 1 minute before drinking.

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Luck O' The Irish Browniesize>

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Ingredients

* 4 (1 ounce) squares unsweetened chocolate
* 1 cup margarine, softened
* 2 cups white sugar
* 3 eggs
* 2 1/2 teaspoons vanilla extract
* 1 cup all-purpose flour
*
* 1/2 cup butter, softened
* 4 cups confectioners' sugar
* 2 tablespoons milk, or as needed
* 1 1/2 teaspoons peppermint extract
* 6 drops green food coloring
*
* 1 1/3 cups semisweet chocolate chips
* 6 tablespoons butter
* 1 tablespoon vanilla extract

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Melt the unsweetened chocolate in a cup or small bowl in the microwave. Stir at 15 second intervals until chocolate is smooth. Allow to cool slightly. Transfer to a large bowl, and stir in the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour just until blended. Pour the batter into the prepared dish and spread evenly.
3. Bake in the preheated oven until the surface appears dry and the sides are beginning to pull away from the edges of the pan, 20 to 25 minutes. The brownies may look more like cake and may jiggle slightly in the center- this is normal. Remove from the oven and cool in the pan set over a wire rack.
4. To make the middle layer, beat 1/2 cup of butter with confectioners' sugar in a large bowl using an electric mixer. Add milk as needed to get a spreadable consistency. Stir in the peppermint extract and green food coloring. Spread this over the cooled pan of brownies. Refrigerate for 30 minutes
5. In a microwave-safe bowl, microwave chocolate chips with the butter until melted. Stir every 20 seconds until chocolate is smooth. Stir in vanilla and then pour over the chilled brownies and quickly spread to cover the surface. Cool again until firm, about 10 minutes, then cut into squares and serve.

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St. Paddy's Day Sandwichsize>

Ingredients

* 1 (3 pound) corned beef brisket with spice packet
* 2 tablespoons olive oil
* 1 tablespoon balsamic vinegar
* 1 tablespoon spicy brown mustard
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 medium head cabbage, cored and sliced thin
* spicy brown mustard
* 12 slices sourdough bread, lightly toasted

Directions

1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound until tender. Remove meat and let rest 15 minutes. Slice meat across the grain.
2. Whisk together olive oil, balsamic vinegar, mustard, salt, and pepper in small bowl. Place the shredded cabbage in a large bowl and pour the dressing over it; toss to coat the cabbage with the dressing.
3. Spread a layer of mustard on 6 slices of toasted bread. Place some shredded cabbage and corned beef on each slice and top with remaining slices of bread.

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Irish Whiskey Flat Iron Steaksize>

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Ingredients

* 2/3 cup extra-virgin olive oil
* 3 tablespoons Irish whiskey
* 3 tablespoons soy sauce
* 1 tablespoon minced green onion
* 1 tablespoon minced garlic
* 1 tablespoon ground black pepper
* 1 tablespoon chopped fresh parsley
* 1/2 teaspoon dried thyme
* 1/8 teaspoon crushed dried rosemary
* 4 (8 ounce) flat iron steaks

Directions

1. Combine the olive oil, whiskey, soy sauce, green onion, garlic, pepper, parsley, thyme, and rosemary in a large, sealable plastic bag; seal and shake to mix. Add the steaks to the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate at least 1 hour. Remove steaks from marinade; discard the marinade. Allow the steaks to come to room temperature before cooking.
2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. Cook the steaks until they are beginning to firm and are hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Cover the meat with two layers of aluminum foil and allow to rest in a warm area for 10 minutes before serving.

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Baby Guinesssize>

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Ingredients

* 2 fluid ounces coffee flavored liqueur
* 1/2 fluid ounce Irish cream liqueur

Directions

1. Fill a shot glass almost to the top with coffee liqueur. Top off with Irish cream. It should float perfectly on top making the ''head'' of your shot.

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Beef, Mushroom & Guiness Piesize>

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Ingredients

* 3 tablespoons olive oil, divided
* 1 pound cubed beef stew meat
* 2 slices bacon, chopped
* 1 white onion, chopped
* 1 carrot, sliced
* 1/3 pound crimini mushrooms, sliced
* 1 clove garlic, crushed
* 1 teaspoon white sugar
* 1 1/2 tablespoons all-purpose flour
* 1 cup Irish stout beer (such as Guinness®)
* 1 1/4 cups beef stock
* 1/2 teaspoon ground thyme
* 2 bay leaves
* 1/2 teaspoon cornstarch, or as needed
* 1 teaspoon water
* 1 sheet frozen puff pastry, thawed
* 1 egg, beaten

Directions

1. Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. Cook the vegetables until soft and browned, 10 to 15 more minutes.
2. Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock. Mix in the thyme, bay leaves, and the reserved cooked beef. Cover, and bring the mixture to a boil; reduce heat to a simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
5. Bake in the preheated oven until the crust is browned, 30 to 40 minutes.

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Dirty Irishmansize>

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Ingredients

* 1 (1.5 fluid ounce) jigger Irish cream liqueur
* 1 (1.5 fluid ounce) jigger Irish whiskey

Directions

1. Fill a short glass with ice, and pour in the Irish cream liqueur, and Irish whiskey. Stir and serve.

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Shepherd's Turkey Piesize>

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Ingredients

* 4 potatoes, cut into chunks
* 1/2 head cauliflower, separated into florets
* 2 cups chicken broth
* salt and ground black pepper to taste
* 1 tablespoon olive oil
* 1/2 onion, chopped
* 3 carrots, shredded
* 1 1/2 pounds ground turkey
* 1 1/2 cups frozen peas
* 2 tablespoons low-sodium Worcestershire sauce

Directions

1. Place the potatoes and cauliflower into a pot, then pour in the chicken broth. Add water to nearly cover the vegetables; bring to a boil. Reduce heat to low, and simmer until the potatoes and cauliflower are tender, about 20 minutes. Drain the potatoes and cauliflower, but keep about 1/2 cup of the cooking liquid. Separate the cooked potatoes into a large bowl. Transfer the cauliflower into a blender or food processor along with about 1/4 cup of the cooking liquid, and pulse until the cauliflower is thoroughly pureed. Spoon the blended cauliflower into the bowl with the potatoes, and mash together until the cauliflower and potatoes form a smooth, white mixture. Season the mixture with salt and black pepper. For a softer topping, stir in a few more spoonfuls of the cooking liquid.
2. Preheat oven to 400 degrees F (200 degrees C). Spray a 9x12-inch baking dish with cooking spray.
3. Heat the olive oil in a large skillet over medium heat, and cook the onion and carrots until the onion is translucent, about 5 minutes; stir in the ground turkey, and cook until the meat is no longer pink, breaking it up into small chunks as it cooks. Stir in peas and Worcestershire sauce, then cook until the meat has begun to brown, about 10 more minutes. If the filling mixture starts to look dried out, stir in a few spoonfuls of the cauliflower cooking liquid to keep it moist. Place the filling into the prepared baking dish, then smooth it out into an even layer. Top the filling with the mashed potato and cauliflower mixture, and spread with a fork, leaving little peaks and swirls in the topping.
4. Bake the pie in the preheated oven until the filling is bubbling, about 25 minutes. Turn on the oven's broiler, and broil the pie about 6 inches from the heat source until the mashed topping has browned, about 10 more minutes.

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Glazed Corn Beef With Lentilssize>

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Ingredients

* 2 quarts water
* 4 pounds corned beef brisket
* 1 large onion
* 1 large carrot
* 1 stalk celery
* 2 cloves garlic
* 1 tablespoon pickling spice
* 1/4 cup packed brown sugar
* 1/2 teaspoon ground ginger
* 3 tablespoons Dijon-style prepared mustard
* 1/4 cup honey
* 1/4 cup red chile sauce (optional)
* 2 cups dry lentils (optional)
* 1 tablespoon chopped fresh parsley

Directions

1. Tie pickling spice in a square of cheesecloth. In a large stew pot, combine water, brisket, whole vegetables, garlic, and pickling spices. Bring to a boil, reduce heat, and simmer for 3 hours.
2. Place a cooking rack in a shallow baking dish or pan. Remove brisket from cooking liquid, and place fat side up on rack. Reserve cooking liquid. Mix together brown sugar, ginger, mustard, and honey. Spoon glaze over meat.
3. Bake, uncovered, in a preheated oven at 350 degrees F (175 degrees C) for 30 to 40 minutes.
4. Meanwhile, prepare the lentils. In a medium saucepan, combine 3 cups cooking liquid from the brisket, and chili sauce. Bring to a boil. Add lentils, return to a boil, and reduce heat to simmer. Continue cooking for 30 to 40 minutes, or until lentils are tender. Sprinkle with parsley, and serve with brisket.



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All recipes for personal use only, please do not copy into other House or Coven pages. Thank you.


Updated by LadyJigsaw Oct. 17, 2017



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