*I used less sugar. Yield: About 10 - 12 servings Ingredients Dressing 1/4 cup olive oil 1/4 cup vegetable oil 3 Tbsp granulated sugar 3 Tbsp honey 3 Tbsp fresh lemon juice 2 tsp poppy seeds Salad 8 Mandarin oranges, peeled and segmented 4 apples (preferably 2 gala and 2 golden delicious) 4 ripe kiwis peeled and diced 4 bananas, peeled and diced 1 1/2 cup pomegranate arils (from about 1 large) ...
equivalent of 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon vinegar equivalent of 2 teaspoons baking powder 1/2 teaspoon baking soda 2 teaspoons vinegar equivalent of 1 tablespoon baking powder 3/4 teaspoon baking soda 1 tablespoon vinegar
INGREDIENTS: 3 eggs 3 cups all-purpose flour 2-1/2 cups buttermilk 3/4 cup vegetable oil 1/3 cup sugar 2 tablespoons baking powder 1/4 teaspoon salt 1 1/2 teaspoons vanilla extract (I like to add a dash of almond extract) DIRECTIONS: Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot. double for party
2 pkg. cream cheese 1 Tbs. bonn appetit seasoning* 1/2 tsp. Coleman's dried mustard 1-2 Tbs. dried dill weed 2-3 scallions (green ends only), chopped Mix together and form a ball, roll in chopped pecans and fresh parsley and chill. *Bon appetit 1 tablespoon Celery Salt. 1 tablespoon sugar 1 teaspoon Onion Powder
10 eggs, beaten 1/2lb. shredded pepperjack cheese 16oz. cottage cheese 7oz. can green chilies Make a roux with: 1/4 c. butter 1/2 c. flour 1 tsp. baking powder 1 1/2 tsp. salt Shred cheese and spread into a sprayed 9x13 pan. Beat eggs, add cottage cheese, green chilies and roux and pour over cheese. Bake @350 for 35-45 min. until egg is set in center and edges are brown.
8oz cream cheese 1 can (at least 1 cup.) artichoke hearts (chopped, not marinated) 1/4 c. mayo 1/2 c. shredded cheese 1 can green chilies Combine all and bake at 350 for 15-20 minutes.
Cherry, grape or small Roma tomatoes Whole gloves of garlic, unpeeled Olive oil Herbs such as fennel, thyme, or rosemary Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined or sprayed baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on and salt and pepper. Bake the tomatoes in the oven for about 4-6 hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes. ...
INGREDIENTS: 1 (18.25 ounce) package devil's food cake mix 1 (5.9 ounce) package instant chocolate pudding mix 3/4 cups flour 1/2 cup sugar 1 tsp. baking soda 1 1/4 cup vegetable oil 5 eggs 1/2 cup warm water 1 cup sour cream 2 cups semisweet chocolate chips DIRECTIONS: Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
INGREDIENTS: 1 (10.75 ounce) can Cream of Chicken Soup 1 1/2 cups shredded cheddar cheese 1/3 cup grated Parmesan cheese 2 oz. neufchâtel cheese 1 cup milk 1/4 teaspoon garlic powder 1/4 teaspoon ground black pepper 4 cups cooked pasta Cook pasta in well salted water, drain and add soup, neufchâtel cheese and milk. Slowly add cheddar, stirring frequently to mix. Add remaining ingredients and serve.
Italian Vinaigrette 1 egg yolk 1 tablespoon water 1 tablespoon Dijon mustard 2 tablespoons minced garlic 1/2 teaspoon salt 1 teaspoon fresh coarse ground black pepper 1/2 teaspoon dry mustard 2 teaspoons dried oregano 1/2 teaspoon granulated sugar 1/3 cup red wine vinegar 2 tablespoons lemon juice 1/3 cup grated parmesan cheese (optional) 1 cup olive oil Salad 4 ounces cooked chickpeas, lightly chopped (or kidney beans or both) 1 head romaine lettuce, chopped into 1/4- to 1/2-inch pieces 1/2 head green cabbage, chopped 1 cup fresh basil leaf, chopped 1 cup coarsely grated mozzarella cheese 12 ounces diced poached chicken breasts 8 ounces dry wine salami, diced 8 ounces plum tomatoes, diced, divided 1/2 cup grated provolone cheese, divided 3 thin green onions (or purple), thinly sliced olives, sliced directions: ...
This really isn't even a recipe, just stuff I throw in a pot, but since a few people have asked for the recipe, I thought I'd better get it down somewhere. *All measurements are approximate, just throw stuff in. ingredients: 2 cups chicken, chunked (I usually use a rotisserie chicken.) 1 can black beans (do not drain) 1 can corn (do not drain) 2 cans chopped green chillies 3 cups chicken broth (or water with chicken base) ...
ingredients 1 bone-in, skin-on fresh pork picnic shoulder (6 to 7 lb.) 1 head garlic (2 1/2 oz.) 1 tablespoon coarse salt 1 1/2 teaspoons dried oregano 1 teaspoon dried thyme 1/2 teaspoon fresh-ground pepper 1 onion (10 oz.), peeled and sliced 1 carrot (4 oz.), rinsed and sliced 1/2 cup oloroso (martinelli's with a generous dash of balsamic vinegar) 4 cups fat-skimmed chicken broth 1/4 teaspoon dried hot chile flakes 1 1/2 teaspoons sherry vinegar or balsamic vinegar directions 1. Rinse pork and pat dry. Score skin in a crisscross diamond pattern, making 1/8-inch-deep cuts about 1 inch apart. Separate and peel garlic cloves. In a mortar and pestle, crush garlic, salt, oregano, thyme, and pepper into a coarse paste (or mince garlic, then mix with salt, herbs, and pepper). Rub garlic paste all over roast. Set roast, skin side up, on a rack in an oiled 9- by 13-inch roasting pan. Roast in a 450° oven (see notes) until deep golden brown, 40 to 45 minutes. Remove pan from oven and scatter onion and carrot slices around pork. Pour 1/4 cup sherry and 2 cups broth into pan. Add chile flakes. Baste pork with some of the pan juices. Reduce oven temperature to 225° and bake until a thermometer inserted through the center of thickest part at bone reads 170° to 175°, 8 to 9 hours (do not insert thermometer before the last hour of roasting). If pork is done before you're ready to serve, reduce oven temperature to 160° and hold in oven up to 4 hours. About 30 minutes before serving, transfer pork to a carving board. (For extra-crisp pork skin cracklings, see notes.) Cover pork loosely and set in a warm place. Pour the remaining 1/4 cup sherry and 2 cups broth into the roasting pan (drippings will be dark) and set on a burner over high heat. Bring to a boil, scraping up browned bits from bottom of pan. Boil, stirring occasionally, until liquid is reduced by about half, 7 to 10 minutes. Pour through a wire strainer set over a bowl, pressing on vegetables (discard vegetables); you should have 1 to 1 1/3 cups drippings. Skim off and discard fat. Stir in vinegar.
(15-20, depending on how fat you make them) 1 1/2 cups warm water 2 T sugar 1 T yeast Let that sit for 5 minutes. Then add: 3 1/2 cups flour 1 t salt To brush on top: 1/2 stick butter (1/4 cup), melted garlic salt Mix until smooth and then let rise for 10 minutes. Roll the dough into a large square on a floured surface. Mix together the melted butter and garlic salt and brush half of it onto the dough. Fold the dough in half and cut into 15-20 strips (about 1 inch each). Twist each strip and place on an UNGREASED cookie sheet. Let the twists sit for 15 -20 minutes to rise (I just let them rise while the oven is preheating). Bake the breadsticks at 400 for 15-20 minutes or until golden brown. As soon as they come out, brush the tops with the remaining garlic butter.
2 quarts sweet apple cider 2 cups pineapple juice 1 1/2 cups orange juice 3/4 cup fresh lemon juice 1 cup granulated sugar 2 cinnamon sticks 1 teaspoon whole cloves *dash of vanilla Combine ingredients and bring to a boil. Serve hot.
Cover at least 30 peach stones (no peelings, just stones) with water and simmer for 1 hour. Use 3 ½ cups juice. 4 cups sugar 1 pkg pectin. (see pectin pkg for cooking method. 1 small packet peach jello LARGE BATCH 10 ½ cups juice 12 cups sugar 1 pkg pectin 1 large packet peach jello Makes 10 – 12 pints.
Ingredients 1 tablespoon Dijon mustard 1/4 cup freshly squeezed lemon juice 1 1/2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 1/2 cup good olive oil 4 ripe Hass avocados 2 large red grapefruits Directions Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified. Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments. ...
INGREDIENTS For the soup: 2 tablespoons vegetable oil 1/2 medium onion, medium dice (about 3/4 cup) 1/2 small carrot, peeled and medium dice (about 1/4 cup) 1/2 medium celery stalk, medium dice (about 1/4 cup) 1/2 medium red bell pepper, medium dice (about 1/4 cup) 1 medium garlic clove, minced 1/2 teaspoon chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper ...
Ingredients 1 box cake mix 1 cup flour* 1 cup granulated sugar generous dash of salt 1 cup sour cream* 1 cup water * 3 whole eggs 1 tablespoon flavoring* Instructions In bowl mix together dry ingredients. It's helpful to use a wire whisk; important w/choco cake not so much for other flavors. In mixer bowl place next 4 ingredients. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & blend. Mix for 2 minutes. Pour into prepared pans * and bake as usual. *NOTES: *ANY* cake flavor can be used. Some tell me they just dump all ingredients into the bowl together others say they sift all dry ingredients together. Match the flavoring to the cake flavor such use lemon/almond mix for lemon cake; strawberry for a strawberry cake etc, etc. For most flavors you can use a mixture of vanilla, butter, and almond which is what I do most of the time. You can use milk, juice, thawed fzn concentrates, soda pop (ie: Coke) cream or just about anything wet for the liquid. This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 to mix the batter. Most of the time I forget to add the salt:) On rare occasions I have used other brands of mix. This makes the amount of batter as if you used 1 1/2 mixes and is perfect for a 10" sq OR 9x13 OR one 8" & two 6" round;OR two 8"rounds OR a 12" round; and other combinations of pans. I prefer to bake at 300 degrees for about 20-30 minutes (depending on size of cake) then turn oven up to 325 for about an equal time. If cake has pulled away from sides it is overbaked. After cooling, the top might be a bit sticky. Some people have told me they use plain or flavored yogurt instead of sour cream. I've always used all purpose flour. Some tell me they use cake flour but then the amount is less - maybe 3/4 cup - not sure. The flavoring I most often use is this mixture: 1 part vanilla extract 1/2 part butter flavoring 1/4 part almond flavoring A "Part" is any measure be it teaspoon; tablespoon; cup or quart Smile Since I made many wedding cakes I usually mixed it up by the cup:) Lots of calories, sugar, and fat - the same as any other cake :)
2 medium carrots, peeled 1 medium red bell pepper 5-6 green onions with tops (about 1¼ cups sliced), divided 2 pork tenderloins (about 1 pound each) 2 tablespoons toasted sesame oil 2 tablespoons Asian Seasoning Mix 4 packages (3 ounces each) oriental-flavor ramen noodles 1 tablespoon vegetable oil 4 cups water Cut carrots into julienne strips using (or use a vegetable Peeler to make ribbons). Cut bell pepper lengthwise into ¼-inch strips. ...
8 oz. Cream Cheese, warmed in the microwave for 2 minutes on 50% heat to soften it – (Even if you’re making your dip in the oven, pre-microwaving the cream cheese will help you mix it with the other ingredients, so I recommend not skipping this step.) A dollop of sour cream – maybe 1/4 – 1/3 cup A dollop of mayonnaise – about 1/4 cup About a cup of chopped spinach (either fresh, cooked, or frozen, thawed) 2 cans or jars of non-marinated artichoke hearts, roughly chopped Garlic salt Chili powder – be generous! The cream cheese and sour cream will act to “cool” the dip, so you can sprinkle away with the chili! A handful of shredded mozzarella cheese Mix all ingredients in a baking dish, and sprinkle on a bit more mozzarella, then broil until the cheese is browned.