1 ham bone
1 bag split peas, bring to a boil in water, enough to cover. Let cool and rinse peas
chopped onion, celery, and carrots
pepper, garlic powder, onion powder, 2 bay leaves
1 quart chicken stock
Saute onion, celery, and carrots in olive oil. Add ham bone and chicken stock. Add split peas and seasonings and let cook until peas have cooked well.
Remove bay leaves before serving.
Thursday, December 11, 2008
Wednesday, December 10, 2008
My Mother-in-laws’s Cranberry Fluff
2 cans (16 oz each) whole berry cranberry sauce
2 cans (20 oz each) crushed pineapple
32 oz (4 half pints) heavy cream
½ bag miniature marshmallows
Drain cranberries and pineapple. Beat heavy cream until stiff. Fold in cranberries, pineapple and miniature marshmallows.
2 cans (20 oz each) crushed pineapple
32 oz (4 half pints) heavy cream
½ bag miniature marshmallows
Drain cranberries and pineapple. Beat heavy cream until stiff. Fold in cranberries, pineapple and miniature marshmallows.
Tuesday, December 9, 2008
Rye Boat with Dill
1 - 1/3 cup mayonnaise
1 -1/3 cup sour cream
1 pkg. corned beef or chipped beef
2 tablespoons minced onion
2 tablespoons parsley
1 teaspoon beau monde
1 teaspoon dill
2 Loaves rye bread unsliced
Mix all together the day before, cut out middle of bread and serve in bread bowl with bread cubes.
1 -1/3 cup sour cream
1 pkg. corned beef or chipped beef
2 tablespoons minced onion
2 tablespoons parsley
1 teaspoon beau monde
1 teaspoon dill
2 Loaves rye bread unsliced
Mix all together the day before, cut out middle of bread and serve in bread bowl with bread cubes.
Canoe Crab Dip
2 loaves unsliced Italian bread
1/2 cup mayonnaise
8 oz. Cream cheese
1 cup grated cheddar cheese
1 cup crabmeat or shrimp
1 cup chopped onion
1 tablespoon worcestershire sauce
1 tablespoons dill
Hollow out bread. Combine mayonnaise, cheese, crab & onion.
Bake at 350 degrees until hot and pour into bread. Serve with bread cubes.
1/2 cup mayonnaise
8 oz. Cream cheese
1 cup grated cheddar cheese
1 cup crabmeat or shrimp
1 cup chopped onion
1 tablespoon worcestershire sauce
1 tablespoons dill
Hollow out bread. Combine mayonnaise, cheese, crab & onion.
Bake at 350 degrees until hot and pour into bread. Serve with bread cubes.
Artichoke Dip
2 cans artichokes, drained
1 cup grated cheese
1 cup mayonnaise
1/4 tsp. Garlic powder
1/3 cup bread crumbs
Bake at 350 degress for 20-30 minutes (top golden brown.) Let stand for 5 minutes.
1 cup grated cheese
1 cup mayonnaise
1/4 tsp. Garlic powder
1/3 cup bread crumbs
Bake at 350 degress for 20-30 minutes (top golden brown.) Let stand for 5 minutes.
Peanut Blossoms
1/2 cup shortening
1/2 cup peanut butter
1/2 cup brown sugar
3/4 cup sugar, divided
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
4 dozen chocolate hershey’s kisses
In large bowl, beat shortening, peanut butter, brown sugar & 1/2 cup sugar until light & fluffy. Add egg, milk & vanilla, mix well. Combine flour, baking soda & salt. Add to ingredients. Shape dough into 1” balls, roll in 1/4 c. sugar. Bake on ungreased cookie sheet for 8 minutes at 375 degrees.. Remove from oven & place a candy in center of each cookie. Press down until cookie cracks. Return to oven & bake 2-3 minutes more. Makes 4-5 dozen. 75 calories each.
1/2 cup peanut butter
1/2 cup brown sugar
3/4 cup sugar, divided
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
4 dozen chocolate hershey’s kisses
In large bowl, beat shortening, peanut butter, brown sugar & 1/2 cup sugar until light & fluffy. Add egg, milk & vanilla, mix well. Combine flour, baking soda & salt. Add to ingredients. Shape dough into 1” balls, roll in 1/4 c. sugar. Bake on ungreased cookie sheet for 8 minutes at 375 degrees.. Remove from oven & place a candy in center of each cookie. Press down until cookie cracks. Return to oven & bake 2-3 minutes more. Makes 4-5 dozen. 75 calories each.
Italian Fig Cookies (Cucidati) I use this recipe from now on.
I make a full recipe of dough and the half recipe of filling. It come out just right.
Dough
5 pounds flour
1 dozen eggs
4 cups shortening
10 tablespoons baking powder
2 1/2 cups sugar
2 tablespoons vanilla
2 cups heavy cream
Beat eggs, milk, sugar and vanilla together. Mix in a large bowl the flour, baking powder and shortening. Cut the shortening with a pastry blender. Make a well and add other ingredients. Roll out dough into strips. Fill with fig mixture pumped from pastry bag into long rows. Roll over with dough, press to seal edges and cut on diagonal. Bake 15 minutes in 375 degree oven.
Makes about 14-15 dozen.
Filling Half Fig Filling Recipe
3 pounds kalamata crown figs, remove stems 2 lbs kalamata crown figs, remove stems
1/2 #-1 lb raisins 1/4 # golden raisins
2 - 12 oz jars orange marmalade. 2 - 12 oz jars orange marmalade.
16 oz jar honey. 8 oz honey
1/2 #-1 lb dates. 1/4# dates
1 whole orange including rind. 1 whole orange including rind.
2 cups walnuts, chopped and toasted 2 cups walnuts and almonds, chopped and toasted
1/2 teaspoon black pepper 1/2 teaspoon black pepper
2 teaspoons cinnamon, nutmeg, cloves 2 teaspoons each of cinnamon,
Dough
5 pounds flour
1 dozen eggs
4 cups shortening
10 tablespoons baking powder
2 1/2 cups sugar
2 tablespoons vanilla
2 cups heavy cream
Beat eggs, milk, sugar and vanilla together. Mix in a large bowl the flour, baking powder and shortening. Cut the shortening with a pastry blender. Make a well and add other ingredients. Roll out dough into strips. Fill with fig mixture pumped from pastry bag into long rows. Roll over with dough, press to seal edges and cut on diagonal. Bake 15 minutes in 375 degree oven.
Makes about 14-15 dozen.
Filling Half Fig Filling Recipe
3 pounds kalamata crown figs, remove stems 2 lbs kalamata crown figs, remove stems
1/2 #-1 lb raisins 1/4 # golden raisins
2 - 12 oz jars orange marmalade. 2 - 12 oz jars orange marmalade.
16 oz jar honey. 8 oz honey
1/2 #-1 lb dates. 1/4# dates
1 whole orange including rind. 1 whole orange including rind.
2 cups walnuts, chopped and toasted 2 cups walnuts and almonds, chopped and toasted
1/2 teaspoon black pepper 1/2 teaspoon black pepper
2 teaspoons cinnamon, nutmeg, cloves 2 teaspoons each of cinnamon,
nutmeg, cloves
1 teaspoon salt 1 teaspoon salt
1/4 tsp Sicilia de fiori (optional)
Cut end off figs and Boil figs and raisins for 5 minutes to soften. Save water in case you need some. Grind dates with whole orange including rind, and fig mixture. Add pepper, cinnamon, salt, and walnuts last. Add remaining liquid from boiled fig mixture if too dry. Blend well and refrigerate in plastic zip lock bag.
Use pastry bag to pipe filling onto dough. Mixture will keep for a long time.
Frosting
2 cups confectionery sugar
2 tbsp melted butter
1 tsp vanilla extract
1 tsp cream of tartar
Whisk together. Add milk until you get a good consistency. Frosting should be on the thick side.
Sprinkle wet frosting with candy sprinkles and let dry completely before storing in container.
1 teaspoon salt 1 teaspoon salt
1/4 tsp Sicilia de fiori (optional)
Cut end off figs and Boil figs and raisins for 5 minutes to soften. Save water in case you need some. Grind dates with whole orange including rind, and fig mixture. Add pepper, cinnamon, salt, and walnuts last. Add remaining liquid from boiled fig mixture if too dry. Blend well and refrigerate in plastic zip lock bag.
Use pastry bag to pipe filling onto dough. Mixture will keep for a long time.
Frosting
2 cups confectionery sugar
2 tbsp melted butter
1 tsp vanilla extract
1 tsp cream of tartar
Whisk together. Add milk until you get a good consistency. Frosting should be on the thick side.
Sprinkle wet frosting with candy sprinkles and let dry completely before storing in container.
Spienges
2 pounds ricotta cheese
2 cups flour
6 teaspoons baking powder
4 eggs
Whip ricotta cheese until fluffy. Then add eggs, beat a few seconds together.
Add the sifted flour and baking powder together. Add the sifted flour and baking powder together. Mix well with the ricotta cheese and eggs.
Deep fry in hot vegetable oil until golden brown a teaspoon at a time. Oil temperature should be at 350 degrees.
Mix honey and small amount of hot water. Pour over spienges and sprinkle with toasted sliced almonds and colored sprinkles.
2 cups flour
6 teaspoons baking powder
4 eggs
Whip ricotta cheese until fluffy. Then add eggs, beat a few seconds together.
Add the sifted flour and baking powder together. Add the sifted flour and baking powder together. Mix well with the ricotta cheese and eggs.
Deep fry in hot vegetable oil until golden brown a teaspoon at a time. Oil temperature should be at 350 degrees.
Mix honey and small amount of hot water. Pour over spienges and sprinkle with toasted sliced almonds and colored sprinkles.
Buckeyes (Sam's favorite)
1 pound confectionary sugar
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
6 oz. Bag chocolate chips
2 tablespoons shortening
Line cookie sheet with wax paper. Mix peanut butter, vanilla and confectionery sugar with your hands to form dough. Form into teaspoon size balls. Put on cookie sheet and refrigerate until hard.
Melt chocolate chips and shortening in saucepan on low heat. Do not boil. Stick a toothpick in each ball and dip in chocolate just on the bottom and refrigerate until hard.
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
6 oz. Bag chocolate chips
2 tablespoons shortening
Line cookie sheet with wax paper. Mix peanut butter, vanilla and confectionery sugar with your hands to form dough. Form into teaspoon size balls. Put on cookie sheet and refrigerate until hard.
Melt chocolate chips and shortening in saucepan on low heat. Do not boil. Stick a toothpick in each ball and dip in chocolate just on the bottom and refrigerate until hard.
Thursday, November 27, 2008
Wednesday, November 26, 2008
Granny's German Coffee Cake
1 cup sugar
1/2 cup butter or margarine
2 eggs
1 tsp vanilla
1 cup sour cream
2 cups flour
2 1/4 tsp baking powder
1 1/4 tsp baking soda
Cream sugar and butter, add eggs. Beat together and add vanilla and sour cream. Beat well. Add baking powder, baking soda to flour and add to mixture half at a time. Beat until creamy.
Topping
1/2 cup sugar
2 tbsp cinnamon
chopped walnuts
Grease and flour pan. Put half of dough in pan and spread evenly. Top with half of topping misture. Add the other half of dough on top and repeat with sugar, cinnamon and nuts. Tak a teaspoon and press nuts and sugar in dough.
Bake at 375 degrees. Test with a knife to see if it is done.
1/2 cup butter or margarine
2 eggs
1 tsp vanilla
1 cup sour cream
2 cups flour
2 1/4 tsp baking powder
1 1/4 tsp baking soda
Cream sugar and butter, add eggs. Beat together and add vanilla and sour cream. Beat well. Add baking powder, baking soda to flour and add to mixture half at a time. Beat until creamy.
Topping
1/2 cup sugar
2 tbsp cinnamon
chopped walnuts
Grease and flour pan. Put half of dough in pan and spread evenly. Top with half of topping misture. Add the other half of dough on top and repeat with sugar, cinnamon and nuts. Tak a teaspoon and press nuts and sugar in dough.
Bake at 375 degrees. Test with a knife to see if it is done.
Thursday, November 13, 2008
Pizza Bread
1 loaf prepared pizza dough
sandwich pepperoni
provolone cheese
hot peppers (optional)
pecorino romano cheese
Roll out dough to desired thickness. Try to roll it thin because it puffs up. Spread olive oil all over the dough with your hands, except for about an inch around the edges.
Sprinkle pepper, garlic powder, a little oregano, some red pepper flakes and grated cheese.
Lay out the provolone cheese, then pepperoni on the dough and roll into a loaf, enclosing the sides.
Poke some holes to let the steam escape. Bake at 350 degrees.
Cool, slice, and enjoy!
sandwich pepperoni
provolone cheese
hot peppers (optional)
pecorino romano cheese
Roll out dough to desired thickness. Try to roll it thin because it puffs up. Spread olive oil all over the dough with your hands, except for about an inch around the edges.
Sprinkle pepper, garlic powder, a little oregano, some red pepper flakes and grated cheese.
Lay out the provolone cheese, then pepperoni on the dough and roll into a loaf, enclosing the sides.
Poke some holes to let the steam escape. Bake at 350 degrees.
Cool, slice, and enjoy!
Friday, October 24, 2008
Shrimp over Pasta
Thin spaghetti - enough for everyone
shrimp, defrosted and tails taken off
Boil pasta until ready.
In a saute pan, put some olive oil, a little butter, minced garlic (about 5 cloves), chicken broth, white wine and little lemon juice, parsley and salt and pepper. Not too much lemon or it will be too tart.
Just let the garlic warm up a bit, not brown. Add some sprinkles of wondra flour to thicken and throw in the shrimp just to heat it through.
Drain the pasta and put the shrimp on top. Serve with white wine! Delish!
shrimp, defrosted and tails taken off
Boil pasta until ready.
In a saute pan, put some olive oil, a little butter, minced garlic (about 5 cloves), chicken broth, white wine and little lemon juice, parsley and salt and pepper. Not too much lemon or it will be too tart.
Just let the garlic warm up a bit, not brown. Add some sprinkles of wondra flour to thicken and throw in the shrimp just to heat it through.
Drain the pasta and put the shrimp on top. Serve with white wine! Delish!
Monday, October 6, 2008
NY Apple Broccoli Asian Slaw
INGREDIENTS
2 New York apples (Suggest Empire, Paula Red, Macoun) sliced into matchstix1 pkg. 3 oz. Ramen noodles1 pkg. 16 oz. broccoli coleslaw mix or local cabbage and carrots shredded thinly2 tablespoons sliced green onions1 1/2 cups broccoli florets cut up1 cup sunflowers kernels, toasted1/2 cup slivered almonds, toasted
DRESSING
1/2 cup sugar1/2 cup cider vinegar1/2 cup olive oiSeasoning packet
DIRECTIONS
Set aside noodle seasoning packet for dressing; crush the noodles and place in a large bowl with slaw mix, onions, broccoli, apples, sunflower seeds, and almonds.
In a jar with a tight lid combine sugar, vinegar, oil, and seasoning packet and shake well. Toss to coat.
Serve immediately.
2 New York apples (Suggest Empire, Paula Red, Macoun) sliced into matchstix1 pkg. 3 oz. Ramen noodles1 pkg. 16 oz. broccoli coleslaw mix or local cabbage and carrots shredded thinly2 tablespoons sliced green onions1 1/2 cups broccoli florets cut up1 cup sunflowers kernels, toasted1/2 cup slivered almonds, toasted
DRESSING
1/2 cup sugar1/2 cup cider vinegar1/2 cup olive oiSeasoning packet
DIRECTIONS
Set aside noodle seasoning packet for dressing; crush the noodles and place in a large bowl with slaw mix, onions, broccoli, apples, sunflower seeds, and almonds.
In a jar with a tight lid combine sugar, vinegar, oil, and seasoning packet and shake well. Toss to coat.
Serve immediately.
Sunday, September 28, 2008
Linguine with White Clam Sauce
24 littleneck clams or 3 cans chopped clams
1 bottle clam juice
6 cloves garlic -- minced
2 tablespoons fresh parsley -- chopped
1/2 teaspoon oregano
1 pinch crushed red pepper
1 tablespoon good olive oil
3/4 pound linguine -- cooked, save the water in case you need it
1 handful grated parmesan cheese
If you use fresh clams, soak a scrub off dirt. Add clams to pan, with
enough water to cover the bottom. Cover, cook over medium heat just until
clams start to open. Remove from heat and set aside. Save all the juice
from the pan
If using canned clams, in a large pan heat olive oil, over low to medium
heat. Add garlic. Saute until it just begins changing color do not brown
it. Add clams with the juice, canned clam juice. As soon as it starts to
boil, lower heat to simmer. Cook 2 more minutes.
Add your parsley, oregano, crushed red paper and cheese. Stir it in and
remove from heat.
Spoon your clam sauce over the linguine with enough juice to cover the
bottom of the plate.
Description:
"Recipe from the Dickens Restaurant"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 430 Calories; 2g Fat (5.0% calories
from fat); 15g Protein; 85g Carbohydrate; 3g Dietary Fiber; 1mg
Cholesterol; 40mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat.
1 bottle clam juice
6 cloves garlic -- minced
2 tablespoons fresh parsley -- chopped
1/2 teaspoon oregano
1 pinch crushed red pepper
1 tablespoon good olive oil
3/4 pound linguine -- cooked, save the water in case you need it
1 handful grated parmesan cheese
If you use fresh clams, soak a scrub off dirt. Add clams to pan, with
enough water to cover the bottom. Cover, cook over medium heat just until
clams start to open. Remove from heat and set aside. Save all the juice
from the pan
If using canned clams, in a large pan heat olive oil, over low to medium
heat. Add garlic. Saute until it just begins changing color do not brown
it. Add clams with the juice, canned clam juice. As soon as it starts to
boil, lower heat to simmer. Cook 2 more minutes.
Add your parsley, oregano, crushed red paper and cheese. Stir it in and
remove from heat.
Spoon your clam sauce over the linguine with enough juice to cover the
bottom of the plate.
Description:
"Recipe from the Dickens Restaurant"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 430 Calories; 2g Fat (5.0% calories
from fat); 15g Protein; 85g Carbohydrate; 3g Dietary Fiber; 1mg
Cholesterol; 40mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat.
Gnocci with Spinach and Gorgonzola
Two 17-ounce packages gnocchi
Salt
3/4 cup walnut halves, roughly chopped
1/4 cup extra-virgin olive oil (EVOO)
4 large cloves garlic, grated
2 10-ounce boxes frozen chopped spinach,
defrosted
Freshly ground black pepper
1/2 pound gorgonzola crumble
Bring a large pot of water to a boil over high heat to cook the gnocchi.
Once boiling, add some salt and the gnocchi, and cook according to package
directions.
Place a small skillet over medium heat with the chopped walnuts. Toast the
nuts, tossing them frequently in the pan until they are golden brown and
smell toasted.
Remove from the heat and reserve.
While the water is coming up to a boil and the nuts are toasting, place a
medium-size skillet with EVOO over low heat. Grate the garlic over the pan
and gently cook in the oil for a minute or two, shaking the skillet every
now and then. Add the spinach and toss to combine with the oil, then
season with a little bit of salt and a lot of pepper. Add the chicken
stock and bring up to a bubble. Once the stock is simmering, add the
gorgonzola crumbles and toss until the cheese is nice and melted.
Add the gnocchi to the skillet and toss to coat.
Salt
3/4 cup walnut halves, roughly chopped
1/4 cup extra-virgin olive oil (EVOO)
4 large cloves garlic, grated
2 10-ounce boxes frozen chopped spinach,
defrosted
Freshly ground black pepper
1/2 pound gorgonzola crumble
Bring a large pot of water to a boil over high heat to cook the gnocchi.
Once boiling, add some salt and the gnocchi, and cook according to package
directions.
Place a small skillet over medium heat with the chopped walnuts. Toast the
nuts, tossing them frequently in the pan until they are golden brown and
smell toasted.
Remove from the heat and reserve.
While the water is coming up to a boil and the nuts are toasting, place a
medium-size skillet with EVOO over low heat. Grate the garlic over the pan
and gently cook in the oil for a minute or two, shaking the skillet every
now and then. Add the spinach and toss to combine with the oil, then
season with a little bit of salt and a lot of pepper. Add the chicken
stock and bring up to a bubble. Once the stock is simmering, add the
gorgonzola crumbles and toss until the cheese is nice and melted.
Add the gnocchi to the skillet and toss to coat.
Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese
1 tablespoon olive oil
2 onions -- thinly sliced
2 bunches Swiss chard -- trimmed and chopped (about 14 cups)
3 garlic cloves -- minced
1 can diced tomatoes with juices -- (14 1/2-ounce)
1/4 cup dry white wine
1/4 teaspoon dried crushed red pepper flakes
Salt and pepper
8 ounces whole-wheat spaghetti
1/4 cup pitted kalamata olives -- coarsely chopped
2 tablespoons freshly grated Pecorino cheese
2 tablespoons toasted pine nuts
Heat the oil in a heavy large frying pan over medium heat. Add the onions
and saute until tender, about 8 minutes. Add the chard and saute until it
wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1
minute. Stir in the tomatoes with their juices, wine, and red pepper
flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to
break down and the chard is very tender, stirring occasionally, about 5
minutes. Season the chard mixture, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti
and cook until tender but still firm to the bite, stirring frequently,
about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard
mixture and toss to combine.
Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine
nuts and serve.
Description:
"From Everyday Italian Show"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1053 Calories; 17g Fat (14.3%
calories from fat); 37g Protein; 194g Carbohydrate; 24g Dietary Fiber; 0mg
Cholesterol; 106mg Sodium. Exchanges: 11 1/2 Grain(Starch); 4 Vegetable;
4 Fat.
2 onions -- thinly sliced
2 bunches Swiss chard -- trimmed and chopped (about 14 cups)
3 garlic cloves -- minced
1 can diced tomatoes with juices -- (14 1/2-ounce)
1/4 cup dry white wine
1/4 teaspoon dried crushed red pepper flakes
Salt and pepper
8 ounces whole-wheat spaghetti
1/4 cup pitted kalamata olives -- coarsely chopped
2 tablespoons freshly grated Pecorino cheese
2 tablespoons toasted pine nuts
Heat the oil in a heavy large frying pan over medium heat. Add the onions
and saute until tender, about 8 minutes. Add the chard and saute until it
wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1
minute. Stir in the tomatoes with their juices, wine, and red pepper
flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to
break down and the chard is very tender, stirring occasionally, about 5
minutes. Season the chard mixture, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti
and cook until tender but still firm to the bite, stirring frequently,
about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard
mixture and toss to combine.
Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine
nuts and serve.
Description:
"From Everyday Italian Show"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1053 Calories; 17g Fat (14.3%
calories from fat); 37g Protein; 194g Carbohydrate; 24g Dietary Fiber; 0mg
Cholesterol; 106mg Sodium. Exchanges: 11 1/2 Grain(Starch); 4 Vegetable;
4 Fat.
GOLDEN FRY CHICKEN BATTER
1/2 c. oil
1 c. flour
1/2 c. milk
1 egg
Blend oil and flour; add milk and egg. Beat until smooth (batter will be
thin). Dry chicken thoroughly; coat with salt and flour. Dip into batter,
letting excess drip off. Fry in oil at 375 degrees.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1568 Calories; 119g Fat (68.3%
calories from fat); 23g Protein; 101g Carbohydrate; 4g Dietary Fiber;
229mg Cholesterol; 132mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1 Lean
Meat; 1/2 Non-Fat Milk; 23 Fat.
1 c. flour
1/2 c. milk
1 egg
Blend oil and flour; add milk and egg. Beat until smooth (batter will be
thin). Dry chicken thoroughly; coat with salt and flour. Dip into batter,
letting excess drip off. Fry in oil at 375 degrees.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1568 Calories; 119g Fat (68.3%
calories from fat); 23g Protein; 101g Carbohydrate; 4g Dietary Fiber;
229mg Cholesterol; 132mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1 Lean
Meat; 1/2 Non-Fat Milk; 23 Fat.
CHICKEN WINGS - BUFFALO STYLE
2 1/2 lbs. chicken wings (about 12 to 15 wings)
4 tbsp. Durkee Red Hot! sauce (for hotter wings -- (2 oz.) use up to 3/4 c.- the amount used in Buffalo
1/4 c. butter -- (1/2 stick) melted
No fry method: Split wings at each joint and discard tips; pat dry. Place
on baking pan. Bake wings, uncovered, at 325 degrees for 30 minutes.
Remove from pan and place in container. Combine hot sauce and butter; pour
over chicken wings. Cover and marinate in the refrigerator for at least 3
hours or overnight. Turn several times.
Before serving, broil wings 3 to 4 inches from heat for 5 minutes on each
side, turning until brown and crisp and brushing often with reserved
marinade. Brush with any remaining marinade just before serving.
Deep-fry method (Original Buffalo Style) : Split wings at each joint and
discard tips; at dry. Deep fry at 400 degrees (high) for 12 minutes or
until completely cooked and crispy. Drain. Combine hot sauce and butter.
Toss wings in sauce to coat completely. Makes 24 to 30 individual pieces.
S(Internet Address):
"http://www.cooks.com/rec/doc/0,171,149177-236196,00.html"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 407 Calories; 46g Fat (99.5%
calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber;
124mg Cholesterol; 468mg Sodium. Exchanges: 9 Fat.
4 tbsp. Durkee Red Hot! sauce (for hotter wings -- (2 oz.) use up to 3/4 c.- the amount used in Buffalo
1/4 c. butter -- (1/2 stick) melted
No fry method: Split wings at each joint and discard tips; pat dry. Place
on baking pan. Bake wings, uncovered, at 325 degrees for 30 minutes.
Remove from pan and place in container. Combine hot sauce and butter; pour
over chicken wings. Cover and marinate in the refrigerator for at least 3
hours or overnight. Turn several times.
Before serving, broil wings 3 to 4 inches from heat for 5 minutes on each
side, turning until brown and crisp and brushing often with reserved
marinade. Brush with any remaining marinade just before serving.
Deep-fry method (Original Buffalo Style) : Split wings at each joint and
discard tips; at dry. Deep fry at 400 degrees (high) for 12 minutes or
until completely cooked and crispy. Drain. Combine hot sauce and butter.
Toss wings in sauce to coat completely. Makes 24 to 30 individual pieces.
S(Internet Address):
"http://www.cooks.com/rec/doc/0,171,149177-236196,00.html"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 407 Calories; 46g Fat (99.5%
calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber;
124mg Cholesterol; 468mg Sodium. Exchanges: 9 Fat.
BUFFALO CHICKEN WING DIP
1 package softened cream cheese
2 cups cooked chunked boneless skinless chicken
breast
chunky bleu cheese dressing
hot wing sauce
1 package shredded Monterey Jack cheese
Spread cream cheese in bottom of a 9x13 baking dish. Mix hot wing sauce
with the chicken and pour on top of the cream cheese, spread the chunky
bleu cheese dressing over chicken mixture and top with Monterey Jack
cheese.
Bake until cheese is melted and bubbly.
Serve with your favorite crackers or chips. Great for football snacks!
S(Internet Address):
"http://www.cooks.com/rec/doc/0,161,134180-252195,00.html"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 422 Calories; 34g Fat (73.0%
calories from fat); 28g Protein; 1g Carbohydrate; 0g Dietary Fiber; 101mg
Cholesterol; 606mg Sodium. Exchanges: 4 Lean Meat; 4 1/2 Fat.
2 cups cooked chunked boneless skinless chicken
breast
chunky bleu cheese dressing
hot wing sauce
1 package shredded Monterey Jack cheese
Spread cream cheese in bottom of a 9x13 baking dish. Mix hot wing sauce
with the chicken and pour on top of the cream cheese, spread the chunky
bleu cheese dressing over chicken mixture and top with Monterey Jack
cheese.
Bake until cheese is melted and bubbly.
Serve with your favorite crackers or chips. Great for football snacks!
S(Internet Address):
"http://www.cooks.com/rec/doc/0,161,134180-252195,00.html"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 422 Calories; 34g Fat (73.0%
calories from fat); 28g Protein; 1g Carbohydrate; 0g Dietary Fiber; 101mg
Cholesterol; 606mg Sodium. Exchanges: 4 Lean Meat; 4 1/2 Fat.
BROCCOLI CAULIFLOWER CASSEROLE
1 bunch brocoli
1 head cauliflower
1 can milk -- (evaporated)
1 can cream of mushroom soup
1 can cream of chicken/celery soup
2 cloves garlic
1 pinch salt
1 tbsp. paprika
1 tbsp. oregano
1/2 tsp. cayanne pepper (if desired)
1/2 cup Parmesan cheese
*1/4 cup of softened butter is optional
(to be mixed with soup and milk)
Cut broccoli and cauliflower into edible-sized pieces of and set aside for
the moment. Crush/mince the garlic and add the pinch of salt to the
garlic, for this will help the mincing if you're doing it by hand.
In a mixing bowl, combine milk and both cans of soup and mix well. You may
mix the spices in with the soup mix at this time, as well as with the
garlic, or you can add the spices at the end to top off the casserole.
Finally, put the brocoli and cauliflower in a casserole dish, then pour
the soup mix and spices over top, distributing evenly.
Sprinkle the Parmesan cheese over the top and bake (covered)for about
30-40 minutes at 350F, or until vegetables are soft enough to eat.
A variation of this recipe might include red peppers or sauteed chicken
breast (both are quite good), which can be mixed in with the soup mix.
The combination of spices included here is only a guideline, and you are
encouraged to try your own combinations, although you shouldn't leave out
the garlic.
S(Internet Address):
"http://www.cooks.com/rec/doc/0,168,136190-243199,00.html"
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Per Serving (excluding unknown items): 529 Calories; 31g Fat (50.8%
calories from fat); 31g Protein; 36g Carbohydrate; 6g Dietary Fiber; 67mg
Cholesterol; 2063mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat;
1 1/2 Vegetable; 1 Non-Fat Milk; 4 1/2 Fat.
1 head cauliflower
1 can milk -- (evaporated)
1 can cream of mushroom soup
1 can cream of chicken/celery soup
2 cloves garlic
1 pinch salt
1 tbsp. paprika
1 tbsp. oregano
1/2 tsp. cayanne pepper (if desired)
1/2 cup Parmesan cheese
*1/4 cup of softened butter is optional
(to be mixed with soup and milk)
Cut broccoli and cauliflower into edible-sized pieces of and set aside for
the moment. Crush/mince the garlic and add the pinch of salt to the
garlic, for this will help the mincing if you're doing it by hand.
In a mixing bowl, combine milk and both cans of soup and mix well. You may
mix the spices in with the soup mix at this time, as well as with the
garlic, or you can add the spices at the end to top off the casserole.
Finally, put the brocoli and cauliflower in a casserole dish, then pour
the soup mix and spices over top, distributing evenly.
Sprinkle the Parmesan cheese over the top and bake (covered)for about
30-40 minutes at 350F, or until vegetables are soft enough to eat.
A variation of this recipe might include red peppers or sauteed chicken
breast (both are quite good), which can be mixed in with the soup mix.
The combination of spices included here is only a guideline, and you are
encouraged to try your own combinations, although you shouldn't leave out
the garlic.
S(Internet Address):
"http://www.cooks.com/rec/doc/0,168,136190-243199,00.html"
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Per Serving (excluding unknown items): 529 Calories; 31g Fat (50.8%
calories from fat); 31g Protein; 36g Carbohydrate; 6g Dietary Fiber; 67mg
Cholesterol; 2063mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat;
1 1/2 Vegetable; 1 Non-Fat Milk; 4 1/2 Fat.
Beef-and-Mashed-Potato-Stuffed Peppers with Garlicky Bread Crumbs
3 tablespoons extra virgin olive oil -- for drizzling
1 small onion -- finely chopped
3 cloves garlic -- finely chopped
1/2 pound lean ground beef
Salt and pepper
2 pounds baking potatoes -- boiled and mashed
-- (about 2 cups)
1 cup freshly grated Parmesan cheese
2 tablespoons chopped flat-leaf parsley
1/2 cup bread crumbs
4 large red and green bell peppers -- caps removed and reserved, seeds and white membranes discarded
Preheat the oven to 400º. In a medium skillet, heat 2 tablespoons of the
olive oil over medium-high heat. Add the onion and two thirds of the
garlic and cook until softened, about 3 minutes. Add the ground beef and
cook, stirring to break up the beef, for about 5 minutes, or until
browned; season to taste with salt and pepper.
In a medium bowl, combine the mashed potatoes with 1/2 cup Parmesan and
the parsley.
In a small bowl, combine the bread crumbs with the remaining 1 tablespoon
of olive oil, the remaining one third of the garlic and the remaining 1/2
cup Parmesan.
Stand the bell peppers upright in a baking dish. Stuff each pepper with
one quarter of the potato mixture, then one quarter of the meat mixture.
Top the stuffed peppers with the garlicky bread crumbs and the bell pepper
caps, and drizzle with olive oil. Roast the stuffed peppers until tender,
about 30 minutes.
Description:
"From Rachael Ray"
Start to Finish Time:
"0:01"
T(cook time):
"0:30"
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Per Serving (excluding unknown items): 518 Calories; 23g Fat (39.6%
calories from fat); 18g Protein; 61g Carbohydrate; 7g Dietary Fiber; 43mg
Cholesterol; 173mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean
Meat; 1 1/2 Vegetable; 3 1/2 Fat.
1 small onion -- finely chopped
3 cloves garlic -- finely chopped
1/2 pound lean ground beef
Salt and pepper
2 pounds baking potatoes -- boiled and mashed
-- (about 2 cups)
1 cup freshly grated Parmesan cheese
2 tablespoons chopped flat-leaf parsley
1/2 cup bread crumbs
4 large red and green bell peppers -- caps removed and reserved, seeds and white membranes discarded
Preheat the oven to 400º. In a medium skillet, heat 2 tablespoons of the
olive oil over medium-high heat. Add the onion and two thirds of the
garlic and cook until softened, about 3 minutes. Add the ground beef and
cook, stirring to break up the beef, for about 5 minutes, or until
browned; season to taste with salt and pepper.
In a medium bowl, combine the mashed potatoes with 1/2 cup Parmesan and
the parsley.
In a small bowl, combine the bread crumbs with the remaining 1 tablespoon
of olive oil, the remaining one third of the garlic and the remaining 1/2
cup Parmesan.
Stand the bell peppers upright in a baking dish. Stuff each pepper with
one quarter of the potato mixture, then one quarter of the meat mixture.
Top the stuffed peppers with the garlicky bread crumbs and the bell pepper
caps, and drizzle with olive oil. Roast the stuffed peppers until tender,
about 30 minutes.
Description:
"From Rachael Ray"
Start to Finish Time:
"0:01"
T(cook time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 518 Calories; 23g Fat (39.6%
calories from fat); 18g Protein; 61g Carbohydrate; 7g Dietary Fiber; 43mg
Cholesterol; 173mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean
Meat; 1 1/2 Vegetable; 3 1/2 Fat.
BARBEQUE MEATBALLS
1 1/2 lb. hamburger
1/4 c. milk
1/3 c. minced onion
1/2 c. dry oatmeal
1 egg
1 tbsp. dried parsley
1 tsp. salt
1 tsp. Worcestershire sauce
1 bottle chili sauce -- (12 oz.)
1 jar grape jelly -- (10 oz.)
Mix all ingredients except chili sauce and grape jelly together and shape
into 1 or 2 inch balls and brown in skillet in melted butter. Heat chili
sauce and grape jelly until grape jelly is melted. Add meatballs and
simmer for 30 minutes. Serve warm.
S(Internet Address):
"http://www.cooks.com/rec/doc/0,1733,156182-231203,00.html"
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Per Serving (excluding unknown items): 2271 Calories; 97g Fat (37.8%
calories from fat); 103g Protein; 254g Carbohydrate; 2g Dietary Fiber;
486mg Cholesterol; 5227mg Sodium. Exchanges: 15 Grain(Starch); 7 1/2 Lean
Meat; 1 Vegetable; 0 Non-Fat Milk; 14 1/2 Fat; 1 Other Carbohydrates.
1/4 c. milk
1/3 c. minced onion
1/2 c. dry oatmeal
1 egg
1 tbsp. dried parsley
1 tsp. salt
1 tsp. Worcestershire sauce
1 bottle chili sauce -- (12 oz.)
1 jar grape jelly -- (10 oz.)
Mix all ingredients except chili sauce and grape jelly together and shape
into 1 or 2 inch balls and brown in skillet in melted butter. Heat chili
sauce and grape jelly until grape jelly is melted. Add meatballs and
simmer for 30 minutes. Serve warm.
S(Internet Address):
"http://www.cooks.com/rec/doc/0,1733,156182-231203,00.html"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2271 Calories; 97g Fat (37.8%
calories from fat); 103g Protein; 254g Carbohydrate; 2g Dietary Fiber;
486mg Cholesterol; 5227mg Sodium. Exchanges: 15 Grain(Starch); 7 1/2 Lean
Meat; 1 Vegetable; 0 Non-Fat Milk; 14 1/2 Fat; 1 Other Carbohydrates.
Chocolate Royale Cheesecake
1 1/2 cups crushed OREO chocolate sandwich cookies
(about 18 cookies) -- Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes in preheated oven to 325 degrees
2 tablespoons melted butter or margarine
4 8 oz packages cream cheese -- softened
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla extract
1 package Bakers semi-sweet baking chocolate -- melted and cooled
1/4 cup hazelnut liqueur (optional)
4 large eggs
1 pound sour cream
Beat cream cheese, sugar, flour, and vanilla with mixer on medium speed
until well blended. Add melted chocolate and liqueur; mix well. Add
eggs, 1 at a time, mixing on low speed after each addition just until
blended. Fold in sour cream.
Bake 55 minutes to 1 hour until center is set. You can also turn oven off
and let the cheesecake set for about 30 minutes. Run knife or metal
spatula around rim of pan to loosen cake; cool before removing rim of
pan. Refrigerate 4 hours or overnight. Top with cool whip if desired.
Description:
"Enjoy a serving of this rich and indulgent cheesecake on special
occasions."
Start to Finish Time:
"5:30"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 330 Calories; 27g Fat (72.5%
calories from fat); 7g Protein; 16g Carbohydrate; trace Dietary Fiber;
128mg Cholesterol; 200mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat;
0 Non-Fat Milk; 5 Fat; 1 Other Carbohydrates.
(about 18 cookies) -- Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes in preheated oven to 325 degrees
2 tablespoons melted butter or margarine
4 8 oz packages cream cheese -- softened
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla extract
1 package Bakers semi-sweet baking chocolate -- melted and cooled
1/4 cup hazelnut liqueur (optional)
4 large eggs
1 pound sour cream
Beat cream cheese, sugar, flour, and vanilla with mixer on medium speed
until well blended. Add melted chocolate and liqueur; mix well. Add
eggs, 1 at a time, mixing on low speed after each addition just until
blended. Fold in sour cream.
Bake 55 minutes to 1 hour until center is set. You can also turn oven off
and let the cheesecake set for about 30 minutes. Run knife or metal
spatula around rim of pan to loosen cake; cool before removing rim of
pan. Refrigerate 4 hours or overnight. Top with cool whip if desired.
Description:
"Enjoy a serving of this rich and indulgent cheesecake on special
occasions."
Start to Finish Time:
"5:30"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 330 Calories; 27g Fat (72.5%
calories from fat); 7g Protein; 16g Carbohydrate; trace Dietary Fiber;
128mg Cholesterol; 200mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat;
0 Non-Fat Milk; 5 Fat; 1 Other Carbohydrates.
Perfect Peppermint Patties
1 pound confectioner's sugar
3 tablespoons butter -- softened
1/2 teaspoon vanilla extract
2 1/2 teaspoons peppermint extract
1/4 cup evaporated milk
2 cups semisweet chocolate chips
2 tablespoons shortening
In a bowl, combine first four ingredients. Add milk and mix well.
Roll into 1-inch balls and place on a wax paper lined cookie sheet.
Flatten with a glass to 1/4 inch. Cover and freeze for 30 minutes.
Melt chocolate chips and shortening. Dip patties; place on wax paper to
harden.
Yield:
"5 dozen"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4011 Calories; 166g Fat (35.1%
calories from fat); 19g Protein; 672g Carbohydrate; 20g Dietary Fiber;
112mg Cholesterol; 459mg Sodium. Exchanges: 1/2 Non-Fat Milk; 33 Fat; 44
1/2 Other Carbohydrates.
NOTES : Recipe came from Recipe Goldmine.
3 tablespoons butter -- softened
1/2 teaspoon vanilla extract
2 1/2 teaspoons peppermint extract
1/4 cup evaporated milk
2 cups semisweet chocolate chips
2 tablespoons shortening
In a bowl, combine first four ingredients. Add milk and mix well.
Roll into 1-inch balls and place on a wax paper lined cookie sheet.
Flatten with a glass to 1/4 inch. Cover and freeze for 30 minutes.
Melt chocolate chips and shortening. Dip patties; place on wax paper to
harden.
Yield:
"5 dozen"
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Per Serving (excluding unknown items): 4011 Calories; 166g Fat (35.1%
calories from fat); 19g Protein; 672g Carbohydrate; 20g Dietary Fiber;
112mg Cholesterol; 459mg Sodium. Exchanges: 1/2 Non-Fat Milk; 33 Fat; 44
1/2 Other Carbohydrates.
NOTES : Recipe came from Recipe Goldmine.
Gramps Thornton's Peanut Butter Fudge
4 cups sugar
1 1/3 cups milk
1/2 stick butter or margarine
1 teaspoon vanilla extract
7 ounces marshmallow fluff
18 ounces peanut butter
Boil milk and sugar until soft ball stage in water forms about 10-15
minutes
Take off the heat and add margarine and vanilla. Stir until melted.
Add marshmallow fluff, stir until melted, add peanut butter.
Pour into buttered pan. Don't make on a rainy day.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 7402 Calories; 317g Fat (36.9%
calories from fat); 140g Protein; 1079g Carbohydrate; 30g Dietary Fiber;
168mg Cholesterol; 3129mg Sodium. Exchanges: 6 Grain(Starch); 15 1/2 Lean
Meat; 1 1/2 Non-Fat Milk; 54 Fat; 64 1/2 Other Carbohydrates.
1 1/3 cups milk
1/2 stick butter or margarine
1 teaspoon vanilla extract
7 ounces marshmallow fluff
18 ounces peanut butter
Boil milk and sugar until soft ball stage in water forms about 10-15
minutes
Take off the heat and add margarine and vanilla. Stir until melted.
Add marshmallow fluff, stir until melted, add peanut butter.
Pour into buttered pan. Don't make on a rainy day.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 7402 Calories; 317g Fat (36.9%
calories from fat); 140g Protein; 1079g Carbohydrate; 30g Dietary Fiber;
168mg Cholesterol; 3129mg Sodium. Exchanges: 6 Grain(Starch); 15 1/2 Lean
Meat; 1 1/2 Non-Fat Milk; 54 Fat; 64 1/2 Other Carbohydrates.
Italian Lovers Cake
1 box orange cake mix or chocolate fudge cake mix
2 pounds ricotta cheese (whole milk)
4 large eggs
3/4 cup sugar
1 tablespoon vanilla extract
8 ounces cool whip Lite®
1 box instant vanilla pudding and pie filling
1 cup milk
Mix cake according to package directions and pour into prepared 13 x 9
cake pan
To prepare filling: Beat cheese, eggs, sugar and vanilla. Pour this
mixture on top of cake. As cake bakes, cheese will sink to the bottom.
Bake cake at 350 degrees F for one hour. Check cake after 40 minutes for
doneness. Let cake cool.
For frosting: Beat pudding and milk. Fold in cool whip. Frost cake. Keep
refrigerated.
Description:
"From Joyce Madama's Mother"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 89 Calories; 3g Fat (31.4% calories
from fat); 2g Protein; 13g Carbohydrate; 0g Dietary Fiber; 44mg
Cholesterol; 49mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1/2
Fat; 1 Other Carbohydrates.
NOTES : Filling and frosting are listed separately.
2 pounds ricotta cheese (whole milk)
4 large eggs
3/4 cup sugar
1 tablespoon vanilla extract
8 ounces cool whip Lite®
1 box instant vanilla pudding and pie filling
1 cup milk
Mix cake according to package directions and pour into prepared 13 x 9
cake pan
To prepare filling: Beat cheese, eggs, sugar and vanilla. Pour this
mixture on top of cake. As cake bakes, cheese will sink to the bottom.
Bake cake at 350 degrees F for one hour. Check cake after 40 minutes for
doneness. Let cake cool.
For frosting: Beat pudding and milk. Fold in cool whip. Frost cake. Keep
refrigerated.
Description:
"From Joyce Madama's Mother"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 89 Calories; 3g Fat (31.4% calories
from fat); 2g Protein; 13g Carbohydrate; 0g Dietary Fiber; 44mg
Cholesterol; 49mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1/2
Fat; 1 Other Carbohydrates.
NOTES : Filling and frosting are listed separately.
Ice Cream Cake
1 package Oreos -- divided
1 stick butter
1/2 gallon ice cream
1 jar hot fudge topping
1 container Cool Whip®
Set aside five to 10 cookies for topping. Crush about 30-40 cookies.
Melt butter then stir in crushed cookies until combined. Spread mixture
in bottom of 9 x 13 inch pan and place in freezer to set up for about 10
minutes.
Spread ice cream over cookie layer. Microwave hot fudge topping for about
1 minutes then spread over ice cream.
Spread whipped topping on top. Crush reserved cookies and sprinkle on
tip. Freeze about 4 hours.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3343 Calories; 224g Fat (59.7%
calories from fat); 41g Protein; 300g Carbohydrate; 1g Dietary Fiber;
720mg Cholesterol; 2008mg Sodium. Exchanges: 0 Lean Meat; 44 1/2 Fat; 20
Other Carbohydrates.
1 stick butter
1/2 gallon ice cream
1 jar hot fudge topping
1 container Cool Whip®
Set aside five to 10 cookies for topping. Crush about 30-40 cookies.
Melt butter then stir in crushed cookies until combined. Spread mixture
in bottom of 9 x 13 inch pan and place in freezer to set up for about 10
minutes.
Spread ice cream over cookie layer. Microwave hot fudge topping for about
1 minutes then spread over ice cream.
Spread whipped topping on top. Crush reserved cookies and sprinkle on
tip. Freeze about 4 hours.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3343 Calories; 224g Fat (59.7%
calories from fat); 41g Protein; 300g Carbohydrate; 1g Dietary Fiber;
720mg Cholesterol; 2008mg Sodium. Exchanges: 0 Lean Meat; 44 1/2 Fat; 20
Other Carbohydrates.
Top Secret Krispy Kreme Donuts
1 package 2 1/4 tsp yeast
1 1/2 teaspoons sugar
3/4 cup warm water (100 to 110 degrees)
1/2 teaspoon salt
1 egg yolk
1 tablespoon fat-free milk
1/4 teaspoon vanilla extract
Glaze
1 3/4 cups plus 2 tblsp powdered sugar
1/4 cup boiling water
pinch salt
6-10 cups vegetable shortening for frying
Dissolve yeast and sugar in warm water. let solution stand for 5 minutes
or until it becomes foamy on top. Make sure the water isn't too hot, or
you may kill the yeast.
Combine flour and salt in large bowl with an electric mixer. Add yeast
solution, egg yolk, milk, and vanilla and mix well with electric mixer for
30 seconds or just until all ingredients are combined.
Form dough into a ball, then let it sit in a bowl, covered, in a warm
place for approximately one hour, or until the dough doubles in size.
Gently roll out the dough until it's about 1/2 inch thick on a floured
surface. Use a well-floured 3-inch biscuit cutter to cut out circles of
dough. Then use a well-floured lid from a plastic soda bottle to cut the
holes. You can also use a 3 inch doughnut cutter. Arrange the doughnuts
on a couple of lightly floured cookie sheets, cover them with plastic
wrap, and let them sit for one hour in a warm place. After about an hour,
the doughnuts should have doubled in size.
While the doughnuts res, make the glaze by combining powdered sugar,
boiling water and salt. Whisk glaze until smooth, then cover with plastic
wrap.
As doughnuts rise, heat vegetable shortening in a fryer to 375 degrees.
When doughnuts have doubled in size, transfer to the shortening. lift
gently. Fry 1 1/2 to 2 minutes per side.
After a minute or so after cooking, spoon glaze over the tope of each
doughnut.
Yield:
"10 "
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 87 Calories; 5g Fat (54.5% calories
from fat); 3g Protein; 7g Carbohydrate; 0g Dietary Fiber; 213mg
Cholesterol; 1075mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fat; 1/2 Other
Carbohydrates.
1 1/2 teaspoons sugar
3/4 cup warm water (100 to 110 degrees)
1/2 teaspoon salt
1 egg yolk
1 tablespoon fat-free milk
1/4 teaspoon vanilla extract
Glaze
1 3/4 cups plus 2 tblsp powdered sugar
1/4 cup boiling water
pinch salt
6-10 cups vegetable shortening for frying
Dissolve yeast and sugar in warm water. let solution stand for 5 minutes
or until it becomes foamy on top. Make sure the water isn't too hot, or
you may kill the yeast.
Combine flour and salt in large bowl with an electric mixer. Add yeast
solution, egg yolk, milk, and vanilla and mix well with electric mixer for
30 seconds or just until all ingredients are combined.
Form dough into a ball, then let it sit in a bowl, covered, in a warm
place for approximately one hour, or until the dough doubles in size.
Gently roll out the dough until it's about 1/2 inch thick on a floured
surface. Use a well-floured 3-inch biscuit cutter to cut out circles of
dough. Then use a well-floured lid from a plastic soda bottle to cut the
holes. You can also use a 3 inch doughnut cutter. Arrange the doughnuts
on a couple of lightly floured cookie sheets, cover them with plastic
wrap, and let them sit for one hour in a warm place. After about an hour,
the doughnuts should have doubled in size.
While the doughnuts res, make the glaze by combining powdered sugar,
boiling water and salt. Whisk glaze until smooth, then cover with plastic
wrap.
As doughnuts rise, heat vegetable shortening in a fryer to 375 degrees.
When doughnuts have doubled in size, transfer to the shortening. lift
gently. Fry 1 1/2 to 2 minutes per side.
After a minute or so after cooking, spoon glaze over the tope of each
doughnut.
Yield:
"10 "
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 87 Calories; 5g Fat (54.5% calories
from fat); 3g Protein; 7g Carbohydrate; 0g Dietary Fiber; 213mg
Cholesterol; 1075mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fat; 1/2 Other
Carbohydrates.
Zucchini and Onions
4 small zucchini -- sliced
1 small onion -- sliced
2 cloves garlic -- minced
1/4 teaspoon basil leaf
salt and pepper
Wash and slice zucchini. Place in kettle with olive oil and onion. Add
garlic and seasonings, cover to steam.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 161 Calories; 1g Fat (6.0% calories
from fat); 11g Protein; 34g Carbohydrate; 12g Dietary Fiber; 0mg
Cholesterol; 28mg Sodium. Exchanges: 6 Vegetable.
1 small onion -- sliced
2 cloves garlic -- minced
1/4 teaspoon basil leaf
salt and pepper
Wash and slice zucchini. Place in kettle with olive oil and onion. Add
garlic and seasonings, cover to steam.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 161 Calories; 1g Fat (6.0% calories
from fat); 11g Protein; 34g Carbohydrate; 12g Dietary Fiber; 0mg
Cholesterol; 28mg Sodium. Exchanges: 6 Vegetable.
Spinach & Bacon, and mushroom Quiche
2 deep dish frozen pie crusts
1 bag frozen spinach -- thawed, squeeze excess water out
2 small onions -- chopped
1 bag swiss cheese or any cheese on hand
4 large eggs -- beaten
1 pint half and half
1/2 pound cooked bacon -- crumbled
Fresh mushroom
Garlic powder
Onion powder
Nutmeg
Paprika
Cut bacon into 1 inch pieces and cook until crisp. Set aside. Or cook in the microwave for 5 minutes on a plate.
Sauté mushrooms until brown in butter. Season each layer with salt and pepper. Chop onion and saute in the same pan with olive oil.
Add bag of thawed spinach to onion and bacon in large frying pan and
season with salt, pepper, onion powder, garlic powder and parsley.
Beat eggs in large bowl, add half and half. Season with onion powder,
garlic powder, paprika and nutmeg. Add shredded cheese.
Bake in preheated oven at 350 for 35-40 minutes until lightly brown. Let cool and serve.
Divide spinach mixture in half and put in each frozen pie shell. Add half
and half mixture evenly and sprinkle with paprika. Bake at 350 until
browned on top.
You can add mushrooms to this mixture or you can vary the recipe with
brocoli and ham.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 609 Calories; 45g Fat (67.0%
calories from fat); 21g Protein; 29g Carbohydrate; 1g Dietary Fiber; 203mg
Cholesterol; 976mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1
Vegetable; 1/2 Non-Fat Milk; 7 1/2 Fat.
1 bag frozen spinach -- thawed, squeeze excess water out
2 small onions -- chopped
1 bag swiss cheese or any cheese on hand
4 large eggs -- beaten
1 pint half and half
1/2 pound cooked bacon -- crumbled
Fresh mushroom
Garlic powder
Onion powder
Nutmeg
Paprika
Cut bacon into 1 inch pieces and cook until crisp. Set aside. Or cook in the microwave for 5 minutes on a plate.
Sauté mushrooms until brown in butter. Season each layer with salt and pepper. Chop onion and saute in the same pan with olive oil.
Add bag of thawed spinach to onion and bacon in large frying pan and
season with salt, pepper, onion powder, garlic powder and parsley.
Beat eggs in large bowl, add half and half. Season with onion powder,
garlic powder, paprika and nutmeg. Add shredded cheese.
Bake in preheated oven at 350 for 35-40 minutes until lightly brown. Let cool and serve.
Divide spinach mixture in half and put in each frozen pie shell. Add half
and half mixture evenly and sprinkle with paprika. Bake at 350 until
browned on top.
You can add mushrooms to this mixture or you can vary the recipe with
brocoli and ham.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 609 Calories; 45g Fat (67.0%
calories from fat); 21g Protein; 29g Carbohydrate; 1g Dietary Fiber; 203mg
Cholesterol; 976mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1
Vegetable; 1/2 Non-Fat Milk; 7 1/2 Fat.
Stuffed Bread with sausage and Mozzarella Cheese
1 cup warm (110 degrees F) water
1 1/4 oz envelope active dry yeast
1 teaspoon sugar
1 tablespoon plus 1 1/2 tsp olive oil
3 cups flour
1 teaspoon salt
1 small onion -- chopped
1 pound mild Italian sausage, remove from casings -- see recipe
3 cloves garlic -- minced
1/4 teaspoon red pepper flakes
3 tablespoons fresh basil leaves -- chopped
2 tablespoons fresh parsley -- chopped
1 1/2 cups shredded mozzarella cheese
1/2 green pepper -- chopped
1 egg plus 2 tsp water beaten together
In a large bowl combine the water, yeast, sugar, and 1 tbsp oil and stir
to combine. Let it get foamy, about 5 minutes.
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all
incorporated. Continue adding the flour, 1/4 cup at a time, working the
dough after each addition, until all the dough is mixed. It will be
slightly sticky. Turn the dough out onto a lightly floured surface and
knead until slightly tacky, 3-5 minutes.
Oil a large mixing bowl with the remaining 1 1/2 tsp olive oil. Place the
dough in the bowl making sure all sides are covered with oil. Cover the
bowl with plastic wrap and preheat the oven to 200 degrees. Set in the
oven until nearly doubled in size.
Preheat the oven to 375 degrees after dough has risen. Heat the olive oil
in a medium skillet over medium-high heat. Add the sausage and cook until
no longer pink, about 5 minutes. Add the onions and peppers until bot
are softened.
Add the garlic and crushed red pepper and cook for 1 minute, stirring
constantly. Remove from heat and add the basil and parsley, stirring to
combine. Cool the sausage mixture completely.
Sprinkle flour onto surface and place the pizza dough on it and roll the
dough into approximately a 10 by 14 inch rectangle. Spread the cooled
sausage mixture to about a 1-inch border around the edges. Sprinkle the
shredded cheese over the sausage. Brush the edges of the dough with the
egg wash. Starting at a long end, roll the dough, jelly roll-style into a
log shape closing edges as you roll. Place the bread, seam side down on a
greased baking sheet and brush with the remaining egg wash.
Make small holes in the bread with a knife so that steam can escape. You
can also sprinkle with sesame seeds if you wish.
Bake for 35-40 minutes or until golden brown. Allow 15 minutes before
slicing. To serve, slice the bread into 1-inch pieces and serve warm.
Per Serving (excluding unknown items): 200 Calories; 5g Fat (21.0%
calories from fat); 8g Protein; 31g Carbohydrate; 1g Dietary Fiber; 15mg
Cholesterol; 286mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 1/2 Fat; 0 Other Carbohydrates.
NOTES : Basic pizza dough ingredients and directions are listed
first.
1 1/4 oz envelope active dry yeast
1 teaspoon sugar
1 tablespoon plus 1 1/2 tsp olive oil
3 cups flour
1 teaspoon salt
1 small onion -- chopped
1 pound mild Italian sausage, remove from casings -- see recipe
3 cloves garlic -- minced
1/4 teaspoon red pepper flakes
3 tablespoons fresh basil leaves -- chopped
2 tablespoons fresh parsley -- chopped
1 1/2 cups shredded mozzarella cheese
1/2 green pepper -- chopped
1 egg plus 2 tsp water beaten together
In a large bowl combine the water, yeast, sugar, and 1 tbsp oil and stir
to combine. Let it get foamy, about 5 minutes.
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all
incorporated. Continue adding the flour, 1/4 cup at a time, working the
dough after each addition, until all the dough is mixed. It will be
slightly sticky. Turn the dough out onto a lightly floured surface and
knead until slightly tacky, 3-5 minutes.
Oil a large mixing bowl with the remaining 1 1/2 tsp olive oil. Place the
dough in the bowl making sure all sides are covered with oil. Cover the
bowl with plastic wrap and preheat the oven to 200 degrees. Set in the
oven until nearly doubled in size.
Preheat the oven to 375 degrees after dough has risen. Heat the olive oil
in a medium skillet over medium-high heat. Add the sausage and cook until
no longer pink, about 5 minutes. Add the onions and peppers until bot
are softened.
Add the garlic and crushed red pepper and cook for 1 minute, stirring
constantly. Remove from heat and add the basil and parsley, stirring to
combine. Cool the sausage mixture completely.
Sprinkle flour onto surface and place the pizza dough on it and roll the
dough into approximately a 10 by 14 inch rectangle. Spread the cooled
sausage mixture to about a 1-inch border around the edges. Sprinkle the
shredded cheese over the sausage. Brush the edges of the dough with the
egg wash. Starting at a long end, roll the dough, jelly roll-style into a
log shape closing edges as you roll. Place the bread, seam side down on a
greased baking sheet and brush with the remaining egg wash.
Make small holes in the bread with a knife so that steam can escape. You
can also sprinkle with sesame seeds if you wish.
Bake for 35-40 minutes or until golden brown. Allow 15 minutes before
slicing. To serve, slice the bread into 1-inch pieces and serve warm.
Per Serving (excluding unknown items): 200 Calories; 5g Fat (21.0%
calories from fat); 8g Protein; 31g Carbohydrate; 1g Dietary Fiber; 15mg
Cholesterol; 286mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 1/2 Fat; 0 Other Carbohydrates.
NOTES : Basic pizza dough ingredients and directions are listed
first.
Mom's Stuffed Peppers
6 whole Green or red peppers
1 pound ground beef
1 small onion
3 cloves garlic
1 cup cooked rice
2 small cans v-8® vegetable juice
1 can tomato soup
1 jar Barilla tomato sauce with tomato and basil
seasonings, salt & pepper, parsley, garlic
powder, onion powder
sliced Asiago Cheese
Cut tops off green pepper, rinse, clean out seeds. Cook rice, brown
ground beef. Add chopped onion, chopped garlic and cook well. Add
seasonings, then add cooked rice. Mix well
Mix together Barilla sauce, V8, and tomato soup. Season with salt and
pepper, garlic powder and onion powder.
Stuff peppers with mixture. Place in sauce and spoon sauce on top of each
pepper.
Cook low, covered about 30 minutes until peppers are soft.
Place slice of asiago cheese on top. Turn off stove, cover until cheese
melts.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 310 Calories; 21g Fat (60.1%
calories from fat); 14g Protein; 16g Carbohydrate; 1g Dietary Fiber; 64mg
Cholesterol; 390mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1
Vegetable; 3 Fat.
1 pound ground beef
1 small onion
3 cloves garlic
1 cup cooked rice
2 small cans v-8® vegetable juice
1 can tomato soup
1 jar Barilla tomato sauce with tomato and basil
seasonings, salt & pepper, parsley, garlic
powder, onion powder
sliced Asiago Cheese
Cut tops off green pepper, rinse, clean out seeds. Cook rice, brown
ground beef. Add chopped onion, chopped garlic and cook well. Add
seasonings, then add cooked rice. Mix well
Mix together Barilla sauce, V8, and tomato soup. Season with salt and
pepper, garlic powder and onion powder.
Stuff peppers with mixture. Place in sauce and spoon sauce on top of each
pepper.
Cook low, covered about 30 minutes until peppers are soft.
Place slice of asiago cheese on top. Turn off stove, cover until cheese
melts.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 310 Calories; 21g Fat (60.1%
calories from fat); 14g Protein; 16g Carbohydrate; 1g Dietary Fiber; 64mg
Cholesterol; 390mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1
Vegetable; 3 Fat.
Marinara Sauce
1 large onion -- chopped
5 cloves garlic -- chopped
2 large cans crushed Italian tomatoes
1/2 can water
1/4 cup red wine
1/4 cup asiago Cheese
salt and pepper, basil, parsley, onion
powder, garlic powder
Saute onion in olive oil. Add garlic and saute until soft. Add tomatoes
and seasonings. Cook for about 30 minutes.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 279 Calories; 8g Fat (31.1%
calories from fat); 11g Protein; 30g Carbohydrate; 6g Dietary Fiber; 25mg
Cholesterol; 933mg Sodium. Exchanges: 1 Lean Meat; 5 1/2 Vegetable; 1
Fat.
5 cloves garlic -- chopped
2 large cans crushed Italian tomatoes
1/2 can water
1/4 cup red wine
1/4 cup asiago Cheese
salt and pepper, basil, parsley, onion
powder, garlic powder
Saute onion in olive oil. Add garlic and saute until soft. Add tomatoes
and seasonings. Cook for about 30 minutes.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 279 Calories; 8g Fat (31.1%
calories from fat); 11g Protein; 30g Carbohydrate; 6g Dietary Fiber; 25mg
Cholesterol; 933mg Sodium. Exchanges: 1 Lean Meat; 5 1/2 Vegetable; 1
Fat.
Giada's Fried Pork Chops
* Exported from MasterCook *
Giada's Fried Pork Chops
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless pork top loin chop
1/2 cup grated fresh Parmesan cheese
1 large egg with 2 tsp water
1 cup seasoned bread crumbs
Season pork chops with salt and pepper.
Dredge in parmesan cheese, then egg wash, then bread crumbs and fry in hot
oil until brown.
Finish baking in oven.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 287 Calories; 9g Fat (28.1%
calories from fat); 29g Protein; 21g Carbohydrate; 1g Dietary Fiber; 60mg
Cholesterol; 1023mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean
Meat; 1/2 Fat.
Giada's Fried Pork Chops
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless pork top loin chop
1/2 cup grated fresh Parmesan cheese
1 large egg with 2 tsp water
1 cup seasoned bread crumbs
Season pork chops with salt and pepper.
Dredge in parmesan cheese, then egg wash, then bread crumbs and fry in hot
oil until brown.
Finish baking in oven.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 287 Calories; 9g Fat (28.1%
calories from fat); 29g Protein; 21g Carbohydrate; 1g Dietary Fiber; 60mg
Cholesterol; 1023mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean
Meat; 1/2 Fat.
Dill, Feta & Garlic Cream Cheese Spread
2 8 oz packages cream cheese -- softened
1 8 oz package feta cheese -- crumbled
3 cloves garlic -- peeled and minced
2 tablespoons fresh dill -- chopped
Blend cream cheese, feta cheese, garlic and dill with an electric mixer.
Cover and refrigerate for at least 4 hours. Serve with firm, raw veggies
or crackers.
Description:
"A favorite at every gathering, this dip's wonderful flavors become
more intense with time."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 219 Calories; 21g Fat (83.6%
calories from fat); 7g Protein; 2g Carbohydrate; trace Dietary Fiber; 70mg
Cholesterol; 387mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 3 1/2
Fat.
1 8 oz package feta cheese -- crumbled
3 cloves garlic -- peeled and minced
2 tablespoons fresh dill -- chopped
Blend cream cheese, feta cheese, garlic and dill with an electric mixer.
Cover and refrigerate for at least 4 hours. Serve with firm, raw veggies
or crackers.
Description:
"A favorite at every gathering, this dip's wonderful flavors become
more intense with time."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 219 Calories; 21g Fat (83.6%
calories from fat); 7g Protein; 2g Carbohydrate; trace Dietary Fiber; 70mg
Cholesterol; 387mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 3 1/2
Fat.
Cuban Bread
1 package yeast
2 cups lukewarm water
1 1/4 tablespoons salt
1 tablespoon sugar
6 cups flour (maybe 7 cups)
Dissolve the yeast in the water and add the salt and sugar, stirring
thoroughly. Add the flour one cup at a time, beating it in with a wooden
spoon. Or use the dough hook on an electric mixer at low speed. Add
enough flour to make a fairly stiff dough.
When the dough is thoroughly mixed, shape it into a ball, place in a
greased bowl and grease the top. Cover with a towel and let stand in a
warm place (80-85 degrees) until doubled in bulk.
Turn the dough out onto a lightly floured board and shape into two long,
French-style loaves or round; Italian-style loaves. Arrange on a baking
sheet heavily sprinkled with cornmeal and allow to rise five minutes.
Slash the tops of the loaves in two or three places with a knife or
scissors. Brush the loaves with water and place them in a cold oven. Ste
the oven control at 400 degrees and place a pan of boiling water on the
bottom of the oven. Bake the loaves until they are crusty and done, about
40-45 minutes.
Description:
"Hard crust bread and Chewy inside."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 69 Calories; trace Fat (3.9%
calories from fat); 3g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 7997mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1
Other Carbohydrates.
2 cups lukewarm water
1 1/4 tablespoons salt
1 tablespoon sugar
6 cups flour (maybe 7 cups)
Dissolve the yeast in the water and add the salt and sugar, stirring
thoroughly. Add the flour one cup at a time, beating it in with a wooden
spoon. Or use the dough hook on an electric mixer at low speed. Add
enough flour to make a fairly stiff dough.
When the dough is thoroughly mixed, shape it into a ball, place in a
greased bowl and grease the top. Cover with a towel and let stand in a
warm place (80-85 degrees) until doubled in bulk.
Turn the dough out onto a lightly floured board and shape into two long,
French-style loaves or round; Italian-style loaves. Arrange on a baking
sheet heavily sprinkled with cornmeal and allow to rise five minutes.
Slash the tops of the loaves in two or three places with a knife or
scissors. Brush the loaves with water and place them in a cold oven. Ste
the oven control at 400 degrees and place a pan of boiling water on the
bottom of the oven. Bake the loaves until they are crusty and done, about
40-45 minutes.
Description:
"Hard crust bread and Chewy inside."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 69 Calories; trace Fat (3.9%
calories from fat); 3g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 7997mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1
Other Carbohydrates.
Candy Coated Pecans
1 egg white
1/2 cup brown sugar, packed
1 dash vanilla
4 cups whole pecans
Preheat oven to 275 degrees. Line a cookie sheet with wax paper, then
spray with Pam.
Beat egg white until stiff. Stir in brown sugar and vanilla until smooth.
Mix in pecans and stir until coated. Pour nuts onto prepared cookie
sheet.
Bake until browned about 10-15 minutes. Cool and store in a tin.
Description:
"These spiced nuts have become favorites of almost everyone who has
tried them."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 43 Calories; 0g Fat (0.0% calories
from fat); trace Protein; 11g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol; 10mg Sodium. Exchanges: 0 Lean Meat; 1/2 Other
Carbohydrates.
1/2 cup brown sugar, packed
1 dash vanilla
4 cups whole pecans
Preheat oven to 275 degrees. Line a cookie sheet with wax paper, then
spray with Pam.
Beat egg white until stiff. Stir in brown sugar and vanilla until smooth.
Mix in pecans and stir until coated. Pour nuts onto prepared cookie
sheet.
Bake until browned about 10-15 minutes. Cool and store in a tin.
Description:
"These spiced nuts have become favorites of almost everyone who has
tried them."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 43 Calories; 0g Fat (0.0% calories
from fat); trace Protein; 11g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol; 10mg Sodium. Exchanges: 0 Lean Meat; 1/2 Other
Carbohydrates.
Unstuffed Cabbage Rolls
1/2 head cabbage -- cooked- boiled in water
1 pound ground beef -- browned and drained
2 onions -- chopped
1 cup rice -- cooked
salt and pepper, garlic powder, grated
cheese
2 cans tomato soup
1 large can crushed tomatoes
2 tablespoons ketchup
2 tablespoons vinegar
Saute onions in oil and butter and set aside. Cook rice as usual, set
aside. Brown ground beef until no longer pink.
Add 1/2 of onions and cooked rice to ground beef. Season well. Set
aside.
Cook sauce with tomato soup, crushed tomatoes, ketchup and vinegar. Add
rest of cooked onions.
Place 1/2 of shredded cabbage on bottom of pan. Add beef mixture. Cover
with more cabbage and pour sauce over. Bake at 350 for about 1.5 hours
Description:
"Tastes just like stuffed cabbage rolls only easier"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 239 Calories; 13g Fat (47.9%
calories from fat); 10g Protein; 21g Carbohydrate; 1g Dietary Fiber; 39mg
Cholesterol; 198mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 2 Fat; 0 Other Carbohydrates.
1 pound ground beef -- browned and drained
2 onions -- chopped
1 cup rice -- cooked
salt and pepper, garlic powder, grated
cheese
2 cans tomato soup
1 large can crushed tomatoes
2 tablespoons ketchup
2 tablespoons vinegar
Saute onions in oil and butter and set aside. Cook rice as usual, set
aside. Brown ground beef until no longer pink.
Add 1/2 of onions and cooked rice to ground beef. Season well. Set
aside.
Cook sauce with tomato soup, crushed tomatoes, ketchup and vinegar. Add
rest of cooked onions.
Place 1/2 of shredded cabbage on bottom of pan. Add beef mixture. Cover
with more cabbage and pour sauce over. Bake at 350 for about 1.5 hours
Description:
"Tastes just like stuffed cabbage rolls only easier"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 239 Calories; 13g Fat (47.9%
calories from fat); 10g Protein; 21g Carbohydrate; 1g Dietary Fiber; 39mg
Cholesterol; 198mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 2 Fat; 0 Other Carbohydrates.
Dave's Meatloaf
2 eggs
1 medium onion -- chopped
1 1/2 pounds ground beef
1/4 cup bread crumbs, unseasoned
a little vinegar, touch of oregano, a
little milk, salt and pepper, garlic
powder, splash of worsted shire
Ketchup for top of meatloaf
Chop onion, finely. Add all ingredients to ground beef. Shape into a
loaf. Roll it into a log working all seasonings together. Put some water on your hands and close all the pores in the meat.
Put a little water in the pan. Bake at 350 degrees for about 45 to 60 minutes
Description:
"Just Like Two M's"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 371 Calories; 31g Fat (76.2%
calories from fat); 20g Protein; 2g Carbohydrate; trace Dietary Fiber;
132mg Cholesterol; 89mg Sodium. Exchanges: 3 Lean Meat; 1/2 Vegetable; 4
1/2 Fat.
1 medium onion -- chopped
1 1/2 pounds ground beef
1/4 cup bread crumbs, unseasoned
a little vinegar, touch of oregano, a
little milk, salt and pepper, garlic
powder, splash of worsted shire
Ketchup for top of meatloaf
Chop onion, finely. Add all ingredients to ground beef. Shape into a
loaf. Roll it into a log working all seasonings together. Put some water on your hands and close all the pores in the meat.
Put a little water in the pan. Bake at 350 degrees for about 45 to 60 minutes
Description:
"Just Like Two M's"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 371 Calories; 31g Fat (76.2%
calories from fat); 20g Protein; 2g Carbohydrate; trace Dietary Fiber;
132mg Cholesterol; 89mg Sodium. Exchanges: 3 Lean Meat; 1/2 Vegetable; 4
1/2 Fat.
Hidden Valley Ranch Crackers
1 bag .Oyster crackers
1/4 cup vegetable oil
1 packet Hidden Valley® The Original Ranch®
seasoning & salad dressing mix
Place crackers in a gallon size Glad-Lock® Zipper™ storage bag. Pour oil
over crackers; seal bag and toss to coat. Add seasoning & salad dressing
mix; seal bag and toss again until coated. Bake on ungreased baking sheet
at 250°F. for 15 to 20 minutes or until golden brown.
Yield:
"8 cups"
Start to Finish Time:
"0:30"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 482 Calories; 55g Fat (100.0%
calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol; 0mg Sodium. Exchanges: 11 Fat.
1/4 cup vegetable oil
1 packet Hidden Valley® The Original Ranch®
seasoning & salad dressing mix
Place crackers in a gallon size Glad-Lock® Zipper™ storage bag. Pour oil
over crackers; seal bag and toss to coat. Add seasoning & salad dressing
mix; seal bag and toss again until coated. Bake on ungreased baking sheet
at 250°F. for 15 to 20 minutes or until golden brown.
Yield:
"8 cups"
Start to Finish Time:
"0:30"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 482 Calories; 55g Fat (100.0%
calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol; 0mg Sodium. Exchanges: 11 Fat.
Cream Cheese Veggie Pizza
* Exported from MasterCook *
1 large Boboli shell
8 ounces cream cheese -- softened
1/2 cup mayonnaise
1 small onion -- minced
1 clove garlic -- minced
1/8 to 1/4 tsp each pepper, oregano, basil, parsley, optional:
hot pepper flakes
1 red and green bell pepper -- cubed, small
1 medium carrot -- shredded
1 medium cucumber -- quartered, seeded
1/2 red onion -- chopped
1/4 can black olives -- sliced
1/4 cup grated parmesan cheese
Mix together the cream cheese, mayo, onion, garlic and seasonings. Spread
on pizza shell. Cut pizza into servings. Then top with vegetables.
Sprinkle with parmesan cheese and refrigerate for one hour. The longer
the better.
Description:
"Delicious!"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 305 Calories; 20g Fat (58.3%
calories from fat); 8g Protein; 25g Carbohydrate; 2g Dietary Fiber; 30mg
Cholesterol; 412mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean
Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.
1 large Boboli shell
8 ounces cream cheese -- softened
1/2 cup mayonnaise
1 small onion -- minced
1 clove garlic -- minced
1/8 to 1/4 tsp each pepper, oregano, basil, parsley, optional:
hot pepper flakes
1 red and green bell pepper -- cubed, small
1 medium carrot -- shredded
1 medium cucumber -- quartered, seeded
1/2 red onion -- chopped
1/4 can black olives -- sliced
1/4 cup grated parmesan cheese
Mix together the cream cheese, mayo, onion, garlic and seasonings. Spread
on pizza shell. Cut pizza into servings. Then top with vegetables.
Sprinkle with parmesan cheese and refrigerate for one hour. The longer
the better.
Description:
"Delicious!"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 305 Calories; 20g Fat (58.3%
calories from fat); 8g Protein; 25g Carbohydrate; 2g Dietary Fiber; 30mg
Cholesterol; 412mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean
Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.
Chicken Wing Dip
* Exported from MasterCook *
4 chicken breasts (or cooked rotisserie
chicken, deboned) -- sauted
8 ounces cream cheese -- diced
3/4 bottle ranch dressing
3/4 bottle hot sauce
1 1/2 cups shredded cheddar cheese
Mix all ingredients in crockpot and heat 2-3 hours. Serve with scoops and
celery sticks.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1493 Calories; 136g Fat (81.1%
calories from fat); 60g Protein; 11g Carbohydrate; 2g Dietary Fiber; 427mg
Cholesterol; 6202mg Sodium. Exchanges: 8 1/2 Lean Meat; 1/2 Vegetable; 22
Fat.
4 chicken breasts (or cooked rotisserie
chicken, deboned) -- sauted
8 ounces cream cheese -- diced
3/4 bottle ranch dressing
3/4 bottle hot sauce
1 1/2 cups shredded cheddar cheese
Mix all ingredients in crockpot and heat 2-3 hours. Serve with scoops and
celery sticks.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1493 Calories; 136g Fat (81.1%
calories from fat); 60g Protein; 11g Carbohydrate; 2g Dietary Fiber; 427mg
Cholesterol; 6202mg Sodium. Exchanges: 8 1/2 Lean Meat; 1/2 Vegetable; 22
Fat.
Bacon & Tomato Cups
8 slices bacon
1 tomato -- seeded and chopped
1/2 onion -- chopped
3 ounces shredded swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 16 oz can refrigerated buttermilk biscuit dough (not
Grands)
Preheat oven to 375 degrees, lightly grease a mini muffin pan.
Cook bacon until crisp. Drain on paper towel. Crumble bacon into a
medium bowl, and mix with tomato, onion, cheese, mayonnaise and basil.
Separate biscuits into halves horizontally. Press each half into prepared
muffin tin.
Fill with the bacon mixture. Bake for 10-12 minutes in preheated oven or
until golden.
Description:
"Little buttermilk biscuit cups are baked with a savory mixture
inside."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 97 Calories; 9g Fat (84.9% calories
from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 11mg
Cholesterol; 111mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 1 Fat.
1 tomato -- seeded and chopped
1/2 onion -- chopped
3 ounces shredded swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 16 oz can refrigerated buttermilk biscuit dough (not
Grands)
Preheat oven to 375 degrees, lightly grease a mini muffin pan.
Cook bacon until crisp. Drain on paper towel. Crumble bacon into a
medium bowl, and mix with tomato, onion, cheese, mayonnaise and basil.
Separate biscuits into halves horizontally. Press each half into prepared
muffin tin.
Fill with the bacon mixture. Bake for 10-12 minutes in preheated oven or
until golden.
Description:
"Little buttermilk biscuit cups are baked with a savory mixture
inside."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 97 Calories; 9g Fat (84.9% calories
from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 11mg
Cholesterol; 111mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 1 Fat.
Artichoke Bruschetta
1 6.5 ounce jar marinated artichoke hearts -- drained and chopped
1/2 cup grated romano cheese
1/2 cup red onion -- finely chopped
5 tablespoons mayonnaise
1 french baguette cut into 1/2 inch slices
Preheat the broiler. In a medium bowl, mix marinated artichoke hearts,
cheese, red onion and mayonnaise. Top baguette slices with equal amounts
of the artichoke mixture. Arrange slices in a single layer on a large
baking sheet.
Broil in preheated oven 2 minutes or until toppings are bubbly and lightly
browned.
Description:
"This is a great bruschetta recipe based on an artichoke dip. It's
always a huge hit. Try adding spinach or tomatoes."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 113 Calories; 10g Fat (79.6%
calories from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 10mg
Cholesterol; 207mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 1
Fat.
1/2 cup grated romano cheese
1/2 cup red onion -- finely chopped
5 tablespoons mayonnaise
1 french baguette cut into 1/2 inch slices
Preheat the broiler. In a medium bowl, mix marinated artichoke hearts,
cheese, red onion and mayonnaise. Top baguette slices with equal amounts
of the artichoke mixture. Arrange slices in a single layer on a large
baking sheet.
Broil in preheated oven 2 minutes or until toppings are bubbly and lightly
browned.
Description:
"This is a great bruschetta recipe based on an artichoke dip. It's
always a huge hit. Try adding spinach or tomatoes."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 113 Calories; 10g Fat (79.6%
calories from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 10mg
Cholesterol; 207mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 1
Fat.
Cheesy Scalloped Potatoes
5 red potatoes
1 chopped onion, onion powder
flour, salt & pepper, butter, milk, shredded cheddar cheese
With a 1/2 stick of butter, melt in pan on low. Add about 1/4 cup flour (more or less) to make a roux. When the ball forms, add milk, salt and pepper and cook until slightly thickened. Add shredded cheese.
Slice potatoes and alternate in a dish with onion, salt & pepper, and onion powder and bits of butter. Pour milk mixture over potatoes and bake covered for 30 minutes on 350. Take foil off and bake until brown and bubbly.
1 chopped onion, onion powder
flour, salt & pepper, butter, milk, shredded cheddar cheese
With a 1/2 stick of butter, melt in pan on low. Add about 1/4 cup flour (more or less) to make a roux. When the ball forms, add milk, salt and pepper and cook until slightly thickened. Add shredded cheese.
Slice potatoes and alternate in a dish with onion, salt & pepper, and onion powder and bits of butter. Pour milk mixture over potatoes and bake covered for 30 minutes on 350. Take foil off and bake until brown and bubbly.
Slow Cooker Beef Stroganoff
McCormick Seasoning - Slow Cookers for Beef Stroganoff
2 lbs stew beef, cut into 1-inch cubes
1 pkg. mushrooms, halved or sliced
1 cup chopped onion
1 cup water
2 tbsp sherry
1 cup sour cream
Place beef, mushrooms and onion in slow cooker. Mix seasoning, water, and sherry until blended. Pour over beef and vegetables. Toss to coat well. Cover
Cook 8 hours on low. Stir in sour cream until well blended. Cook 10 minutes longer on low. Serve over cooked noodles or rice.
2 lbs stew beef, cut into 1-inch cubes
1 pkg. mushrooms, halved or sliced
1 cup chopped onion
1 cup water
2 tbsp sherry
1 cup sour cream
Place beef, mushrooms and onion in slow cooker. Mix seasoning, water, and sherry until blended. Pour over beef and vegetables. Toss to coat well. Cover
Cook 8 hours on low. Stir in sour cream until well blended. Cook 10 minutes longer on low. Serve over cooked noodles or rice.
The Best Apple Pie I Ever Made
Serving Size : 8
Crust
2 2/3 cups flour
1 tsp salt
1 cup shortening
7 to 8 tablespoons ice cold water
Put flour and salt in food processor and blend. Add shortening and pulse. Add water while processing until dough forms a ball. Roll out and ease into pie pan.
Crumbs:
3/4 cup brown sugar
1 1/2 cups flour
3/4 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
pinch cloves
1/4 teaspoon salt
3/4 cup butter cut into pieces
Pie Filling:
8 peeled and diced Golden apples
3/4 cup light brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon apple pie spice
pinch cloves
Crumbs: In a food processor combine flour, brown sugar, cinnamon, salt
and, cloves. Add butter and process until crumbly.
Filling: Toss together apples, brown sugar, flour, cinnamon and cloves.
Preheat oven to 375 degrees. Bake at 375 for 30 minutes. Reduce heat to
350 and bak 30-90 minutes until apples are cooked and juice bubbles out of
the top.
Crust
2 2/3 cups flour
1 tsp salt
1 cup shortening
7 to 8 tablespoons ice cold water
Put flour and salt in food processor and blend. Add shortening and pulse. Add water while processing until dough forms a ball. Roll out and ease into pie pan.
Crumbs:
3/4 cup brown sugar
1 1/2 cups flour
3/4 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
pinch cloves
1/4 teaspoon salt
3/4 cup butter cut into pieces
Pie Filling:
8 peeled and diced Golden apples
3/4 cup light brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon apple pie spice
pinch cloves
Crumbs: In a food processor combine flour, brown sugar, cinnamon, salt
and, cloves. Add butter and process until crumbly.
Filling: Toss together apples, brown sugar, flour, cinnamon and cloves.
Preheat oven to 375 degrees. Bake at 375 for 30 minutes. Reduce heat to
350 and bak 30-90 minutes until apples are cooked and juice bubbles out of
the top.
Monday, September 22, 2008
Chipotle Pepper Chuck Roast in a Crockpot
1 good size chuck roast
1 package McCormick Grill Mates Chipotle Pepper Marinade
Mix marinade with 1/4 cup water and about 2 tbsp oil.
Spread on both sides of the chuck roast and cook on low in a crock pot.
Delish!
1 package McCormick Grill Mates Chipotle Pepper Marinade
Mix marinade with 1/4 cup water and about 2 tbsp oil.
Spread on both sides of the chuck roast and cook on low in a crock pot.
Delish!
Tuesday, September 16, 2008
Buckeye Brownies
Enjoy this recipe from Classics Brownies Cookbook (M608).
19-1/2 oz. pkg. brownie mix |
8-oz. jar creamy peanut butter |
| |
Saturday, September 13, 2008
Swiss Chard
1 big bunch of swiss chard, cleaned and cut-trim off the ends
4 cloves minced garlic
olive oil
2 large beefsteak tomatoes
Sprinkle oil in the bottom of large kettle.
Put in the chopped swiss chard, minced garlic, and
tomatoes with some salt and pepper.
Stir occasionally. Turn gas low and let it cook down.
4 cloves minced garlic
olive oil
2 large beefsteak tomatoes
Sprinkle oil in the bottom of large kettle.
Put in the chopped swiss chard, minced garlic, and
tomatoes with some salt and pepper.
Stir occasionally. Turn gas low and let it cook down.
Friday, September 12, 2008
Macaroni and Broccoli
1/2 pound or more of pasta depending on how many
1 large package frozen chopped broccoli or
1 head of fresh broccoli, cleaned, and chopped
3 cloves garlic, minced
olive oil
chicken broth
crushed red pepper flakes if desired
pecorino romano cheese
Boil water for the pasta and salt the water.
In a non stick pan, add olive oil and heat the pan.
Add minced garlic and stir but don't let it get brown.
Add thawed broccoli if using frozen or cooked and drained if using fresh.
Add a little chicken broth and white wine is optional.
Drain most of the water from the pasta and toss with the broccoli.
Serve with grated cheese.
1 large package frozen chopped broccoli or
1 head of fresh broccoli, cleaned, and chopped
3 cloves garlic, minced
olive oil
chicken broth
crushed red pepper flakes if desired
pecorino romano cheese
Boil water for the pasta and salt the water.
In a non stick pan, add olive oil and heat the pan.
Add minced garlic and stir but don't let it get brown.
Add thawed broccoli if using frozen or cooked and drained if using fresh.
Add a little chicken broth and white wine is optional.
Drain most of the water from the pasta and toss with the broccoli.
Serve with grated cheese.
Sunday, September 7, 2008
Polish Cabbage Rolls
1 large cabbage
1/2 cup rice
2 large chopped onions
2 eggs
2 tbsp. butter
2 lb. mixture of ground beef and pork
15 oz Hunts tomato sauce with tomato bits
1 tsp salt
2 cans tomato soup
1 tbsp ketchup
1 tbsp vinegar
Pre-cook rice about half way. Brown onions in butter.
Take out core of cabbage and place in boiling water
for several minutes
or freeze the cabbage head overnight, let thaw and
remove the leaves.
Place ground meat into large mixing bowl.
Add the rice, eggs, half of the fried onion, salt and
mix thoroughly.
Add tomato sauce and soup, ketchup, and vinegar to the other half of the onion
in the same pan.
Stir well and simmer for a few minutes.
While sauce is simmering take cabbage out and
separate the leaves.
Put 2 tablespoons of meat mixture into each individual
abbage leaf and roll up. Chop remaining cabbage and
put half in bottom of pan and top of rolls.
Put the rolls into a small roaster.
Pour sauce over them and cover with foil.
Bake 2 or 3 hours at 350 degrees.
1/2 cup rice
2 large chopped onions
2 eggs
2 tbsp. butter
2 lb. mixture of ground beef and pork
15 oz Hunts tomato sauce with tomato bits
1 tsp salt
2 cans tomato soup
1 tbsp ketchup
1 tbsp vinegar
Pre-cook rice about half way. Brown onions in butter.
Take out core of cabbage and place in boiling water
for several minutes
or freeze the cabbage head overnight, let thaw and
remove the leaves.
Place ground meat into large mixing bowl.
Add the rice, eggs, half of the fried onion, salt and
mix thoroughly.
Add tomato sauce and soup, ketchup, and vinegar to the other half of the onion
in the same pan.
Stir well and simmer for a few minutes.
While sauce is simmering take cabbage out and
separate the leaves.
Put 2 tablespoons of meat mixture into each individual
abbage leaf and roll up. Chop remaining cabbage and
put half in bottom of pan and top of rolls.
Put the rolls into a small roaster.
Pour sauce over them and cover with foil.
Bake 2 or 3 hours at 350 degrees.
Marinara Sauce
1 large can crushed tomatoes
1 large onion-chopped fine
3 cloves garlic
fresh basil
salt & pepper
few flakes crushed red pepper
pecorino romano cheese, about 1/2 cup
Add a tablespoon of olive oil to a non stick pan.
Wait until it gets hot and saute the onions until tender.
Add crushed garlic, stir but don't let it get brown.
Add drained tomatoes and rest of the ingredients.
Cook until somewhat thickened and pour over any kind of pasta.
1 large onion-chopped fine
3 cloves garlic
fresh basil
salt & pepper
few flakes crushed red pepper
pecorino romano cheese, about 1/2 cup
Add a tablespoon of olive oil to a non stick pan.
Wait until it gets hot and saute the onions until tender.
Add crushed garlic, stir but don't let it get brown.
Add drained tomatoes and rest of the ingredients.
Cook until somewhat thickened and pour over any kind of pasta.
Boursin Cheese
If you can't find Boursin cheese, this recipe works well.
1 - 8 oz package cream cheese
onion powder
Mix together and use as directed in recipe.
1 - 8 oz package cream cheese
onion powder
Mix together and use as directed in recipe.
Cannoli Cake
1 yellow cake mix-baked in two round cake pans according to package directions.
1-15 oz container whole milk ricotta cheese
about 1/4 to 1/2 cup confectionary sugar to taste
1 tsp vanilla extract
mini chocolate chips
chopped pistachios
cool whip
Bake cake and let cool.
Mix ricotta, sugar, vanilla and fold in chocolate chips and pistachios.
Frost cake with cool whip.
Decorate top of cake with a dusting of cocoa and mini chocolate chips and pistachios.
1-15 oz container whole milk ricotta cheese
about 1/4 to 1/2 cup confectionary sugar to taste
1 tsp vanilla extract
mini chocolate chips
chopped pistachios
cool whip
Bake cake and let cool.
Mix ricotta, sugar, vanilla and fold in chocolate chips and pistachios.
Frost cake with cool whip.
Decorate top of cake with a dusting of cocoa and mini chocolate chips and pistachios.
Monday, September 1, 2008
Mom's Chicken Soup
Chicken pieces
half a kettle of water and chicken broth
chopped veggies: onion, celery, carrots
soup pasta (ditalini, orzo, pastina)
Boil chicken in water and chicken broth. Add salt and pepper.
When chicken is done, remove from water to cool.
Add veggies and simmer until done.
Add about 1/2 cup of pasta to the broth and return the chicken
to the soup after removing from the bone.
Shred or cut into bite size pieces.
Cool soup. If desired, put in the refrigerator and
skim fat off the surface.
Variations: Straciatella or Italian Wedding Soup:
add chopped escarole and little meatballs.
Beat up a few eggs and add before turning the soup off.
half a kettle of water and chicken broth
chopped veggies: onion, celery, carrots
soup pasta (ditalini, orzo, pastina)
Boil chicken in water and chicken broth. Add salt and pepper.
When chicken is done, remove from water to cool.
Add veggies and simmer until done.
Add about 1/2 cup of pasta to the broth and return the chicken
to the soup after removing from the bone.
Shred or cut into bite size pieces.
Cool soup. If desired, put in the refrigerator and
skim fat off the surface.
Variations: Straciatella or Italian Wedding Soup:
add chopped escarole and little meatballs.
Beat up a few eggs and add before turning the soup off.
Saturday, August 30, 2008
Chocolate Covered Oreo Cookie Cake
Prep Time:20 min
Total Time:
1 hr 20 min
1 hr 20 min
Makes:
16 servings
16 servings
1 pkg. (2-layer size) devil's food chocolate cake mix
4 squares BAKER'S Semi-Sweet Chocolate
1/4 cup (1/2 stick) butter
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 cups thawed COOL WHIP Whipped Topping
12 OREO Cookies, coarsely crushed
HEAT oven to 350°F. Prepare cake batter and bake in 2 (9-inch) round cake layers as directed on package. Cool in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.
MEANWHILE, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze. Let stand until firm. Keep refrigerated.
Thursday, August 28, 2008
Spinach, Artichoke, Alfredo Sauce over Pasta
Alfredo sauce: 1/2 pt. heavy cream
1 stick butter
1 onion, chopped fine
2 cloves garlic minced
about 1 cup pecorino romano cheese
salt and pepper
splash of sherry
Melt butter and a little olive oil in a pan. Add chopped onion and garlic and saute until tender. Add heavy cream and cheese and seasonings. Stir until cheese is melted.
Add one package of thawed and drained spinach and one can of artichoke hearts.
Serve over linguine or any pasta of your choice.
1 stick butter
1 onion, chopped fine
2 cloves garlic minced
about 1 cup pecorino romano cheese
salt and pepper
splash of sherry
Melt butter and a little olive oil in a pan. Add chopped onion and garlic and saute until tender. Add heavy cream and cheese and seasonings. Stir until cheese is melted.
Add one package of thawed and drained spinach and one can of artichoke hearts.
Serve over linguine or any pasta of your choice.
Tuesday, August 26, 2008
Sunday, August 24, 2008
Italian String Bean Salad
Fresh green beans
red onion
red potatoes
grape tomatoes
garbanzo beans (drained)
Good Seasons Italian Dressing
Seasonings: salt and pepper, basil, parsley, and a little oregano
Steam and drain green beens and potatoes separately. Mix together with tomatoes, onion and italian dressing. Tastes better if marinated overnight.
red onion
red potatoes
grape tomatoes
garbanzo beans (drained)
Good Seasons Italian Dressing
Seasonings: salt and pepper, basil, parsley, and a little oregano
Steam and drain green beens and potatoes separately. Mix together with tomatoes, onion and italian dressing. Tastes better if marinated overnight.
Saturday, August 23, 2008
Thursday, August 21, 2008
Tuesday, August 19, 2008
Monday, August 18, 2008
Carrot Cake
2 cups sugar
2 cups flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
Add in this order:
4 eggs
1 1/4 cup oil
3 cups finely grated carrots
Blend well at medium speed. Pour into 2, 9 inch round cake pans. Bake at 350 degees for 25 minutes.
Frosting:
1-8 oz cream chees
1 box confectionary sugar
1 stick margarine or butter
1 tsp vanilla
Cream together well and spread between layers and on top. Sprinkle with toasted pecans on top.
2 cups flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
Add in this order:
4 eggs
1 1/4 cup oil
3 cups finely grated carrots
Blend well at medium speed. Pour into 2, 9 inch round cake pans. Bake at 350 degees for 25 minutes.
Frosting:
1-8 oz cream chees
1 box confectionary sugar
1 stick margarine or butter
1 tsp vanilla
Cream together well and spread between layers and on top. Sprinkle with toasted pecans on top.
Easy Elegant Chicken
2 lbs chicken
1 10 oz can cream of mushroom soup
1/3 to 1/2 package dry onion soup mix
1/2 cup white wine
Place chicken in baking pan. Add no seasonings. Mix remaining ingredients and pour over chicken. Bake at 350 degrees for 1 hour. Serve over rice or noodles.
1 10 oz can cream of mushroom soup
1/3 to 1/2 package dry onion soup mix
1/2 cup white wine
Place chicken in baking pan. Add no seasonings. Mix remaining ingredients and pour over chicken. Bake at 350 degrees for 1 hour. Serve over rice or noodles.
Yolanda T's Pizza Dough
6 cups flour
1 tsp salt
1 tbsp sugar-in the yeast
1/3 cup oil
scant tablespoon of dry yeast
Mix flour, salt. Mix yeast and sugar with 2 1/4 cups warm water
Mix and let it rest 5 minutes. Knead and let rest until double. Let rise in pan.
Layer dough with swiss cheese and fried onions. Cook for 20 minutes. Remove and sprinkle with pecorino cheese and bake another 10 minutes.
1 tsp salt
1 tbsp sugar-in the yeast
1/3 cup oil
scant tablespoon of dry yeast
Mix flour, salt. Mix yeast and sugar with 2 1/4 cups warm water
Mix and let it rest 5 minutes. Knead and let rest until double. Let rise in pan.
Layer dough with swiss cheese and fried onions. Cook for 20 minutes. Remove and sprinkle with pecorino cheese and bake another 10 minutes.
Sunday, August 17, 2008
Chubby’s Cheesecake
Prepared graham cracker crust
Filling:
3 eggs
1 cup sugar
1 tsp almond extract
1 tsp vanilla
2 large cream chesse
3 – 16 oz containers sour cream
Mix as listed above. Bake at 350 degrees for 45 minutes.
Turn oven off and let set 45 minutes more.
Glaze:
2 packages thawed strawberries
½ cup sugar
1 tsp almond extrace
Red food coloring
Add all ingredients. Bring to a boil. Remove from heat. Mix 5 tsp cornstarch and water to form a paste to thicken.
When cool, add strawberries to glaze.
Greek Butter Cookies
Greek Butter Cookies
2/12 cups flour
1 tsp baking powder
¼ tsp salt
2 sticks butter
½ cup sugar
1 egg
½ tsp vanilla
¼ tsp almond extract
Confectioners' sugar
Oven temperature 350 degrees.
Combine flour, baking powder and salt; set aside. Beat butter, sugar and egg until light and fluffy. Add flour mixture to butter and mix until well blended. Add vanilla and almond and mix well.
Form dough with hands; ½ tablespoon at a time into crescents, balls or S-shapes. Bake 15-18 minutes until barely brown.
Remove from cookie rack. Sprinkle cookies with confectionary sugar with sifter.
Makes three dozen.
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