1 cup cubed cooked roast beef
1 jar (12 oz) beef gravy
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1/2 teaspoon seasoned salt
1 cup Original Bisquick® mix
3/4 cup milk
1. Heat oven to 400°F. In 3-quart saucepan, heat beef, gravy, frozen vegetables and seasoned salt to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased 1 1/2-quart casserole.
2. In small bowl, stir together Bisquick mix and milk until well blended. Pour evenly over beef mixture.
3. Bake uncovered about 30 minutes or until light brown.
High Altitude (3500-6500 ft): Bake about 35 minutes.
SourceL BettyCrocker.com
Tuesday, July 28, 2009
Sausage-Cheese Balls
3 cups Original Bisquick® mix
1 pound bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired
1. Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.
High Altitude (3500-6500 ft) Heat oven to 375ºF. Decrease Bisquick to 2 1/2 cups; stir in 1/2 cup Gold Medal® all-purpose flour. Bake 25 to 30 minutes.
1 pound bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired
1. Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.
High Altitude (3500-6500 ft) Heat oven to 375ºF. Decrease Bisquick to 2 1/2 cups; stir in 1/2 cup Gold Medal® all-purpose flour. Bake 25 to 30 minutes.
Silky Garlic Mashed Potatoes
6 medium boiling potatoes (2 pounds)
6 garlic cloves, peeled
1/3 cup milk
1/4 cup butter or margarine, softened
1/2 teaspoon salt
1/8 teaspoon pepper
1. Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Leave whole or cut into large pieces.
2. Heat 1 inch water (salted if desired) to boiling; add potatoes and garlic. Cover and heat to boiling; reduce heat. Cook whole potatoes 30 to 35 minutes, potato pieces 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
3. Mash potatoes in medium bowl until no lumps remain. Add milk in small amounts, beating after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.)
4. Add butter, salt and pepper. Beat vigorously until potatoes are light and fluffy. If desired, dot with butter or sprinkle with paprika, chopped fresh parsley, watercress or chives.
6 garlic cloves, peeled
1/3 cup milk
1/4 cup butter or margarine, softened
1/2 teaspoon salt
1/8 teaspoon pepper
1. Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Leave whole or cut into large pieces.
2. Heat 1 inch water (salted if desired) to boiling; add potatoes and garlic. Cover and heat to boiling; reduce heat. Cook whole potatoes 30 to 35 minutes, potato pieces 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
3. Mash potatoes in medium bowl until no lumps remain. Add milk in small amounts, beating after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.)
4. Add butter, salt and pepper. Beat vigorously until potatoes are light and fluffy. If desired, dot with butter or sprinkle with paprika, chopped fresh parsley, watercress or chives.
Oven-Baked Chicken
1 tablespoon butter or margarine
2/3 cup Original Bisquick® mix
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 cut-up whole chicken (3 to 3 1/2 pounds)
1. Heat oven to 425°F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
2. Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
3. Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.
High Altitude (3500-6500 ft): Bake 40 minutes; turn chicken. Bake about 20 minutes longer.
Source: BettyCrocker.com
2/3 cup Original Bisquick® mix
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 cut-up whole chicken (3 to 3 1/2 pounds)
1. Heat oven to 425°F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
2. Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
3. Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.
High Altitude (3500-6500 ft): Bake 40 minutes; turn chicken. Bake about 20 minutes longer.
Source: BettyCrocker.com
CHICKEN CROISSANTS
1 pkg. quick croissant rolls
5 boneless chicken breast halves
1 pkg. cream cheese
1 1/2 c. chopped celery
1/2 c. chopped onions
2 tbsp. melted butter
4 tbsp. bread crumbs
Dash of pepper & salt
Boil chicken breasts until done then shred chicken. Mix shredded chicken, cream cheese, celery, onion and salt and pepper in bowl. Take 2 croissants and place flat on cookie sheet to form a rectangle. Place 1/4 of chicken mix in center of rectangle and pinch 4 sides together. Brush butter on top of croissants and sprinkle with bread crumbs. Bake at 350 degrees for 20 minutes or until golden brown. Makes 4 croissants.
Source: Cooks.com
5 boneless chicken breast halves
1 pkg. cream cheese
1 1/2 c. chopped celery
1/2 c. chopped onions
2 tbsp. melted butter
4 tbsp. bread crumbs
Dash of pepper & salt
Boil chicken breasts until done then shred chicken. Mix shredded chicken, cream cheese, celery, onion and salt and pepper in bowl. Take 2 croissants and place flat on cookie sheet to form a rectangle. Place 1/4 of chicken mix in center of rectangle and pinch 4 sides together. Brush butter on top of croissants and sprinkle with bread crumbs. Bake at 350 degrees for 20 minutes or until golden brown. Makes 4 croissants.
Source: Cooks.com
HOME CANNING CHILI
You'll need a pressure canner (12 quart capacity or more), canning jars and new lids and rings, a jar lifter (for removing hot jars after processing) and a canning funnel.
5 lbs ground beef
2 cups chopped onions
1 clove minced garlic
6 cups canned tomatoes and juice
1/2 cup chili powder
1 1/2 tablespoons salt
1 hot red pepper, finely chopped
1 teaspoon ground cumin seed
I modify the recipe somewhat by adding a few extra cloves of garlic and another hot pepper (depending upon how hot the peppers are). I also sometimes add 1/4 cup cider vinegar and several tablespoons of ketchup and use 2 teaspoons cumin instead. That spices things up a bit!
Extra Instructions for using fresh tomatoes (skip if using canned):
In the Summer, use fresh tomatoes instead of canned. Wash and peel the tomatoes by dipping briefly in a boiling water bath until the skins begin to break. Dunk quickly into cold water and set aside til cool. Use only ripe, blemish-free tomatoes. Cut off the top and bottom ends of the tomato, then remove seeds from the "pockets" using a baby spoon. Chop and simmer. I have an Italian tomato squeezer which looks a little like a hand crank meat grinder. You put the tomatoes in the top (unpeeled), turn the crank and peeled, seeded puree comes out. This makes things easier when doing large batches. (I once planted and canned from 200 tomato plants!)
In the bottom of a large stockpot, brown the ground beef, onions and garlic. Drain well any excess fat. This is an important step as high fat content foods don't keep as well canned; additionally the fat has a tendency to cause a higher proportion of jar seals to fail during processing.
Add the remaining ingredients and reduce heat to a simmer. Continue to cook about 20 minutes. Skim off any excess fat.
Meanwhile, prepare a pressure canner with several inches of simmering water. Place clean jars in the simmering water (may be washed in a dishwasher - if your dishwasher has a sani-cycle, all the better).
Place the jar caps in hot water to sit until ready to use.
Fill hot jars, one at a time, with hot chili, leaving 1 inch of headspace. Headspace is the amount of space between the lid and the chili. Remove air bubbles from the mixture, if any exist, using a plastic knife or a straw (or a plastic bubbler available from Ball).
Wipe the rims of the jars with a damp paper towel so that they're perfectly clean which allows them to seal effectively. Put the lid on and tighten the ring just until the point of resistance is met. Place the jar into the simmering water in the canner, and continue to fill the remaining jars until all are used.
Place the lid on the canner but leave the petcock open or if you're using a weighted gauge canner, don't place the weight on for 10 minutes. It's necessary to vent a pressure canner so that there are no air pockets in the canner during processing. After 10 minutes of venting close the petcock or position the weighted gauge. Don't begin timing until the gauge begins to rock 2-3 times a minute, or if using a dial gauge canner, when the pressure comes up to 10 pounds.
Begin timing. Process pint jars for 1 hour 15 minutes, or quart jars for 1 hour 30 minutes. If you're at a higher elevation than 2000 ft, check with your USDA extension service about adjusting processing times for your elevation.
After the processing time has completed, allow the pressure canner to cool for 30 minutes and remove the weight gauge. After pressure is at 0 lbs psi (on dial gauge, or not steam escapes after weight is removed), then you can safely remove the lid. Face the lid away from you as it is removed, being careful of the steam. Allow jars to sit 5 minutes in the canner, then remove using the jar lifter to a draft-free place to cool. Allow to sit 24 hours, then carefully remove rings and wash jars. Test lids by tapping gently with a metal spoon - you will hear a ringing sound. If you hear a dull thud from a jar that doesn't sound like the rest, break the seal and put this jar in the refrigerator and use within a few days or reprocess within 24 hours using a new lid.
Yields 6 pints or 3 quarts. You may double or triple this recipe if you have a larger canner. A 21 quart capacity pressure cooker allows you to process 18-19 pints at a time.
Serve chili with cooked or canned kidney, pinto beans, elbow macaroni or wide egg noodles if desired.
Source: Cooks.com
5 lbs ground beef
2 cups chopped onions
1 clove minced garlic
6 cups canned tomatoes and juice
1/2 cup chili powder
1 1/2 tablespoons salt
1 hot red pepper, finely chopped
1 teaspoon ground cumin seed
I modify the recipe somewhat by adding a few extra cloves of garlic and another hot pepper (depending upon how hot the peppers are). I also sometimes add 1/4 cup cider vinegar and several tablespoons of ketchup and use 2 teaspoons cumin instead. That spices things up a bit!
Extra Instructions for using fresh tomatoes (skip if using canned):
In the Summer, use fresh tomatoes instead of canned. Wash and peel the tomatoes by dipping briefly in a boiling water bath until the skins begin to break. Dunk quickly into cold water and set aside til cool. Use only ripe, blemish-free tomatoes. Cut off the top and bottom ends of the tomato, then remove seeds from the "pockets" using a baby spoon. Chop and simmer. I have an Italian tomato squeezer which looks a little like a hand crank meat grinder. You put the tomatoes in the top (unpeeled), turn the crank and peeled, seeded puree comes out. This makes things easier when doing large batches. (I once planted and canned from 200 tomato plants!)
In the bottom of a large stockpot, brown the ground beef, onions and garlic. Drain well any excess fat. This is an important step as high fat content foods don't keep as well canned; additionally the fat has a tendency to cause a higher proportion of jar seals to fail during processing.
Add the remaining ingredients and reduce heat to a simmer. Continue to cook about 20 minutes. Skim off any excess fat.
Meanwhile, prepare a pressure canner with several inches of simmering water. Place clean jars in the simmering water (may be washed in a dishwasher - if your dishwasher has a sani-cycle, all the better).
Place the jar caps in hot water to sit until ready to use.
Fill hot jars, one at a time, with hot chili, leaving 1 inch of headspace. Headspace is the amount of space between the lid and the chili. Remove air bubbles from the mixture, if any exist, using a plastic knife or a straw (or a plastic bubbler available from Ball).
Wipe the rims of the jars with a damp paper towel so that they're perfectly clean which allows them to seal effectively. Put the lid on and tighten the ring just until the point of resistance is met. Place the jar into the simmering water in the canner, and continue to fill the remaining jars until all are used.
Place the lid on the canner but leave the petcock open or if you're using a weighted gauge canner, don't place the weight on for 10 minutes. It's necessary to vent a pressure canner so that there are no air pockets in the canner during processing. After 10 minutes of venting close the petcock or position the weighted gauge. Don't begin timing until the gauge begins to rock 2-3 times a minute, or if using a dial gauge canner, when the pressure comes up to 10 pounds.
Begin timing. Process pint jars for 1 hour 15 minutes, or quart jars for 1 hour 30 minutes. If you're at a higher elevation than 2000 ft, check with your USDA extension service about adjusting processing times for your elevation.
After the processing time has completed, allow the pressure canner to cool for 30 minutes and remove the weight gauge. After pressure is at 0 lbs psi (on dial gauge, or not steam escapes after weight is removed), then you can safely remove the lid. Face the lid away from you as it is removed, being careful of the steam. Allow jars to sit 5 minutes in the canner, then remove using the jar lifter to a draft-free place to cool. Allow to sit 24 hours, then carefully remove rings and wash jars. Test lids by tapping gently with a metal spoon - you will hear a ringing sound. If you hear a dull thud from a jar that doesn't sound like the rest, break the seal and put this jar in the refrigerator and use within a few days or reprocess within 24 hours using a new lid.
Yields 6 pints or 3 quarts. You may double or triple this recipe if you have a larger canner. A 21 quart capacity pressure cooker allows you to process 18-19 pints at a time.
Serve chili with cooked or canned kidney, pinto beans, elbow macaroni or wide egg noodles if desired.
Source: Cooks.com
APPLE PIE FILLING FOR CANNING
4 1/2 c. sugar OR
2 c. honey
1 c. cornstarch
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. salt
10 c. water
2 tbsp. lemon juice
Mix with 10 cups water and cook until thick on medium heat. Add 3 tablespoons lemon juice. Fill jars with prepared apples and pour mixture over. Hot water bath for 20 minutes.
Source: Cooks.com
2 c. honey
1 c. cornstarch
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. salt
10 c. water
2 tbsp. lemon juice
Mix with 10 cups water and cook until thick on medium heat. Add 3 tablespoons lemon juice. Fill jars with prepared apples and pour mixture over. Hot water bath for 20 minutes.
Source: Cooks.com
BAKED STUFFED ZUCCHINI - SAUSAGE
1 lb. zucchini, cut lengthwise
1 lb. sweet Italian sausage
1 sm. can mushrooms
3/4 c. spaghetti sauce
1/4-1/2 c. bread crumbs
Mozzarella cheese, shredded
Scoop out zucchini from shell leaving about 1/2 inch around shell. Fry sausage. Add zucchini. Cook until soft. Add mushrooms, bread crumbs and sauce. Heat until soft. Add cheese; let melt. Put into zucchini shell. Set in large baking pan with a little water in the bottom. Sprinkle cheese on top. Bake at 400 degrees until hot and bubbly and zucchini is done, about 1/2 hour.
Source: Cooks.com
1 lb. sweet Italian sausage
1 sm. can mushrooms
3/4 c. spaghetti sauce
1/4-1/2 c. bread crumbs
Mozzarella cheese, shredded
Scoop out zucchini from shell leaving about 1/2 inch around shell. Fry sausage. Add zucchini. Cook until soft. Add mushrooms, bread crumbs and sauce. Heat until soft. Add cheese; let melt. Put into zucchini shell. Set in large baking pan with a little water in the bottom. Sprinkle cheese on top. Bake at 400 degrees until hot and bubbly and zucchini is done, about 1/2 hour.
Source: Cooks.com
BAKED STUFFED ZUCCHINI - HAMBURGER
2 med. size zucchini
1 egg
1/2 lb. hamburger
4 tbsp. Parmesan cheese
1 c. tomato sauce
4 slices bacon, cooked
1 tbsp. parsley
1 tbsp. chopped onion
Little cooking oil
Salt & pepper
Boil zucchini about 8 minutes. Cut in half lengthwise. Scoop out pulp leaving skin intact. Mix pulp, hamburger, egg, cheese and bacon, salt and pepper to taste. Then stuff into zucchini shell. Heat cooking oil and saute onion, parsley and then add tomato sauce and cook 5 minutes. Place the 2 halves of zucchini shells (stuffed) side by side in baking dish. Cover zucchini with tomato sauce. Bake 30 minutes in 375 degree oven.
Source: Cooks.com
1 egg
1/2 lb. hamburger
4 tbsp. Parmesan cheese
1 c. tomato sauce
4 slices bacon, cooked
1 tbsp. parsley
1 tbsp. chopped onion
Little cooking oil
Salt & pepper
Boil zucchini about 8 minutes. Cut in half lengthwise. Scoop out pulp leaving skin intact. Mix pulp, hamburger, egg, cheese and bacon, salt and pepper to taste. Then stuff into zucchini shell. Heat cooking oil and saute onion, parsley and then add tomato sauce and cook 5 minutes. Place the 2 halves of zucchini shells (stuffed) side by side in baking dish. Cover zucchini with tomato sauce. Bake 30 minutes in 375 degree oven.
Source: Cooks.com
BAKED STUFFED ZUCCHINI
3 medium sized zucchini
1 1/2 c. crumbled buttery round crackers
1/2 c. grated Parmesan cheese
2 tbsp. minced onion
1 1/2 tbsp. minced parsley
1/2 tsp. salt
1/8 tsp. pepper
1 egg, lightly beaten
1 tbsp. butter
Preheat oven to 350 degrees. Cook zucchini in boiling water to cover in large pot, for 5 minutes. Drain; halve lengthwise. Scoop out pulp with spoon - leaving shell. Coarsely chop pulp. Combine with cracker crumbs, 1/4 cup cheese, onion, parsley, salt, pepper, and egg in medium sized bowl. Spoon crumb mixture into shell, mounding in center. Dot with butter; sprinkle with remaining Parmesan cheese. Place in baking dish. Bake 30 minutes until lightly browned.
Source: Cooks.com
1 1/2 c. crumbled buttery round crackers
1/2 c. grated Parmesan cheese
2 tbsp. minced onion
1 1/2 tbsp. minced parsley
1/2 tsp. salt
1/8 tsp. pepper
1 egg, lightly beaten
1 tbsp. butter
Preheat oven to 350 degrees. Cook zucchini in boiling water to cover in large pot, for 5 minutes. Drain; halve lengthwise. Scoop out pulp with spoon - leaving shell. Coarsely chop pulp. Combine with cracker crumbs, 1/4 cup cheese, onion, parsley, salt, pepper, and egg in medium sized bowl. Spoon crumb mixture into shell, mounding in center. Dot with butter; sprinkle with remaining Parmesan cheese. Place in baking dish. Bake 30 minutes until lightly browned.
Source: Cooks.com
Impossibly Easy Barbecue Beef Pie
1 lb lean (at least 80%) ground beef
1 small bell pepper, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
1/3 cup barbecue sauce
1 1/2 cups shredded Cheddar cheese (6 oz)
1 cup Original Bisquick® mix
1 cup milk
2 eggs
Additional barbecue sauce, heated, if desired
1. Heat oven to 400°F. Grease bottom and side of 9-inch pie plate with shortening. In 10-inch skillet, cook beef, bell pepper and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in 1/3 cup barbecue sauce. Spread in pie plate. Sprinkle with 3/4 cup of the cheese.
2. In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour over beef mixture.
3. Bake uncovered 25 minutes. Sprinkle with remaining 3/4 cup cheese. Bake about 5 minutes longer or until knife inserted in center comes out clean. Serve with additional barbecue sauce.
Source: Biqsuick.com
1 small bell pepper, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
1/3 cup barbecue sauce
1 1/2 cups shredded Cheddar cheese (6 oz)
1 cup Original Bisquick® mix
1 cup milk
2 eggs
Additional barbecue sauce, heated, if desired
1. Heat oven to 400°F. Grease bottom and side of 9-inch pie plate with shortening. In 10-inch skillet, cook beef, bell pepper and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in 1/3 cup barbecue sauce. Spread in pie plate. Sprinkle with 3/4 cup of the cheese.
2. In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour over beef mixture.
3. Bake uncovered 25 minutes. Sprinkle with remaining 3/4 cup cheese. Bake about 5 minutes longer or until knife inserted in center comes out clean. Serve with additional barbecue sauce.
Source: Biqsuick.com
BAKED STUFFED ZUCCHINI
1 med. zucchini (about 5 oz.)
1 qt. boiling water
1 egg, beaten
2 oz. American process cheese, cut in 1/2 inch squares
3 unsalted Saltines crackers made into crumbs
1/8 tsp. salt (optional)
Dash pepper
1 tsp. grated Parmesan cheese
1 tsp. bacon bits
In quart saucepan, add zucchini to 1 quart boiling water and cook over high heat until zucchini is fork tender about 5 minutes. Remove from saucepan; rinse with cold water. Preheat oven to 350 degrees. Cut zucchini in half lengthwise and scoop out pulp, reserving shells. Finely chop pulp and put into small bowl. Add egg, process cheese, cracker crumbs, salt, pepper and mix well. Spoon 1/2 mixture into each zucchini shell and place in 8 x 8 x 2 inch baking pan. Sprinkle 1/2 teaspoon each Parmesan cheese and bacon bits over each stuffed shell. Bake until cheese is melted and lightly brown 15 to 20 minutes.
Makes 1 serving. (Use zucchini recipe to make more servings as needed.)
Source: Cooks.com
1 qt. boiling water
1 egg, beaten
2 oz. American process cheese, cut in 1/2 inch squares
3 unsalted Saltines crackers made into crumbs
1/8 tsp. salt (optional)
Dash pepper
1 tsp. grated Parmesan cheese
1 tsp. bacon bits
In quart saucepan, add zucchini to 1 quart boiling water and cook over high heat until zucchini is fork tender about 5 minutes. Remove from saucepan; rinse with cold water. Preheat oven to 350 degrees. Cut zucchini in half lengthwise and scoop out pulp, reserving shells. Finely chop pulp and put into small bowl. Add egg, process cheese, cracker crumbs, salt, pepper and mix well. Spoon 1/2 mixture into each zucchini shell and place in 8 x 8 x 2 inch baking pan. Sprinkle 1/2 teaspoon each Parmesan cheese and bacon bits over each stuffed shell. Bake until cheese is melted and lightly brown 15 to 20 minutes.
Makes 1 serving. (Use zucchini recipe to make more servings as needed.)
Source: Cooks.com
DIABETIC CHOCOLATE ZUCCHINI CAKE
3/4 c. raisins
2 eggs
1 tbsp. artificial sweetener
3/4 c. oil
1 c. unsweetened applesauce
2 c. flour
1 tsp. soda
1 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 c. sour milk or reg. skim milk
1 sq. unsweetened chocolate, melted
2 c. grated zucchini
1 tsp. any extract
Cook raisins until soft and set aside. Beat eggs until light and fluffy. Add artificial sweetener, beat until smooth, about 1 minute. Add oil and beat 2 minutes, then applesauce and beat about 2 minutes more.
Sift flour with soda, baking powder, cinnamon and nutmeg and add to mixture. Beat until stiff then add skim milk and stir until smooth. Add chocolate, zucchini and extract, stirring well after each addition. Stir in raisins. Pour into an 8x13x2 inch pan. Bake 350 degrees 25 minutes or until done.
For cookies, drop dough onto ungreased cookie sheet by spoonfuls and bake 10 minutes. Cool cake or cookies on a rack 5-10 minutes.
Source: Cooks.com
2 eggs
1 tbsp. artificial sweetener
3/4 c. oil
1 c. unsweetened applesauce
2 c. flour
1 tsp. soda
1 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 c. sour milk or reg. skim milk
1 sq. unsweetened chocolate, melted
2 c. grated zucchini
1 tsp. any extract
Cook raisins until soft and set aside. Beat eggs until light and fluffy. Add artificial sweetener, beat until smooth, about 1 minute. Add oil and beat 2 minutes, then applesauce and beat about 2 minutes more.
Sift flour with soda, baking powder, cinnamon and nutmeg and add to mixture. Beat until stiff then add skim milk and stir until smooth. Add chocolate, zucchini and extract, stirring well after each addition. Stir in raisins. Pour into an 8x13x2 inch pan. Bake 350 degrees 25 minutes or until done.
For cookies, drop dough onto ungreased cookie sheet by spoonfuls and bake 10 minutes. Cool cake or cookies on a rack 5-10 minutes.
Source: Cooks.com
BAKED ZUCCHINI AND GROUND BEEF
3 tbsp. oil
3 lbs. sliced zucchini
1/3 c. chopped onion
1 1/2 pkgs. Italian spaghetti sauce (dry)
1 3/4 c. water
1 tbsp. oil
1 (6 oz.) tomato paste
1/4 c. Parmesan cheese
1/3 c. bread crumbs
1 (8 oz.) pkg. Mozzarella cheese
1 lb. ground beef
Combine first 3 ingredients and saute until tender. Put in 2 quart casserole dish. Brown the beef. Add one package of sauce, water, tomato pate and 2 tablespoons oil. Heat to a boil. Reduce heat and simmer for 10 minutes. Pour over zucchini.
Mix Parmesan and bread crumbs. Sprinkle over top and mix gently. Top with Mozzarella. Bake to a golden brown at 350 degrees.
Serves 4-6.
Source: Cooks.com
3 lbs. sliced zucchini
1/3 c. chopped onion
1 1/2 pkgs. Italian spaghetti sauce (dry)
1 3/4 c. water
1 tbsp. oil
1 (6 oz.) tomato paste
1/4 c. Parmesan cheese
1/3 c. bread crumbs
1 (8 oz.) pkg. Mozzarella cheese
1 lb. ground beef
Combine first 3 ingredients and saute until tender. Put in 2 quart casserole dish. Brown the beef. Add one package of sauce, water, tomato pate and 2 tablespoons oil. Heat to a boil. Reduce heat and simmer for 10 minutes. Pour over zucchini.
Mix Parmesan and bread crumbs. Sprinkle over top and mix gently. Top with Mozzarella. Bake to a golden brown at 350 degrees.
Serves 4-6.
Source: Cooks.com
ZUCCHINI SOUP WITH PARMESAN CROUTONS
3 tbsps. butter
1 tbsp. olive oil
3 yellow onions, cut in half and sliced
2 cloves garlic, minced
3 lbs. zucchini, remove ends and slice
1 c. white wine
salt and pepper to taste
3 cs. chicken or veggie stock, or water
1/2 c. heavy whipping cream
1/4 tsp. nutmeg, finely grated
Parmesan & oregano croutons:
1 1/2 cs. day old french bread, cut into small cubes
1/4 c. olive oil
2 tbsps. fresh oregano, finely chopped
1/4 c. grated Parmesan cheese
salt to taste
In a large stockpot, heat butter and olive oil together. Add onions and cook until transparent. Add garlic and zucchini, stir and cook for 5 minutes.
De-glaze the pan with wine and add salt and pepper. Once wine has reduced by half add stock and season. Bring to a boil and cook until zucchini is soft enough to purée.
In a blender, Cuisinart or with a hand held buerre mixer, puree soup to desired consistency. Stir in cream and nutmeg, taste and adjust seasonings.
To make croutons, preheat oven to 375°F. Toss cubed bread with olive oil.
Bake until the croutons are a light golden brown. As soon as the croutons are removed from the oven, toss with oregano, cheese and a little salt.
Makes 8 servings.
Source: Cooks.com
1 tbsp. olive oil
3 yellow onions, cut in half and sliced
2 cloves garlic, minced
3 lbs. zucchini, remove ends and slice
1 c. white wine
salt and pepper to taste
3 cs. chicken or veggie stock, or water
1/2 c. heavy whipping cream
1/4 tsp. nutmeg, finely grated
Parmesan & oregano croutons:
1 1/2 cs. day old french bread, cut into small cubes
1/4 c. olive oil
2 tbsps. fresh oregano, finely chopped
1/4 c. grated Parmesan cheese
salt to taste
In a large stockpot, heat butter and olive oil together. Add onions and cook until transparent. Add garlic and zucchini, stir and cook for 5 minutes.
De-glaze the pan with wine and add salt and pepper. Once wine has reduced by half add stock and season. Bring to a boil and cook until zucchini is soft enough to purée.
In a blender, Cuisinart or with a hand held buerre mixer, puree soup to desired consistency. Stir in cream and nutmeg, taste and adjust seasonings.
To make croutons, preheat oven to 375°F. Toss cubed bread with olive oil.
Bake until the croutons are a light golden brown. As soon as the croutons are removed from the oven, toss with oregano, cheese and a little salt.
Makes 8 servings.
Source: Cooks.com
STUFFED ZUCCHINI
4-5 small zucchini
1/2 cup bread or cracker crumbs
1 tablespoon melted butter
Stuffing:
1/4 stick butter
1 tablespoon flour or cornstarch
1/4 cup sour cream
1/2 teaspoon dill
parsley and paprika (for sprinkling)
salt and pepper, to taste
zucchini pulp
Drop whole zucchini into boiling salted (about 2 tsps salt per 5-6 quart pot) water. Reduce heat and simmer for 15 minutes or until tender.
Drain; cover zucchini with cold water to stop the cooking. When cool, slice in half lengthwise; scoop out meat from centers leaving a hollow shell. Reserve zucchini pulp and set aside.
Mash zucchini pulp using a potato masher or a fork.
Stuffing:
In a small saucepan, melt 1/4 stick butter. Blend in the cornstarch until no lumps remain; add sour cream. Combine with dill and salt and zucchini pulp, mixing ingredients until well blended.
Fill the zucchini shells evenly with the stuffing.
Melt 1 tablespoon butter in microwave. Stir in 1/2 cup crushed cracker crumbs or bread crumbs, mixing until all are coated. Sprinkle a layer of buttered bread crumbs on top. Top with parsley flakes and a sprinkling of paprika for color.
Bake in a preheated 350F oven for 30 minutes.
Pizza Zucchini Variation: Spread a thin layer of pizza sauce on top before baking. Sprinkle top with Parmesan cheese (or shredded mozzarella) 10 minutes before baking is finished. Drizzle with olive oil infused with minced garlic, oregano, and basil before serving (omit dill and sour cream).
Source: Cooks.com
1/2 cup bread or cracker crumbs
1 tablespoon melted butter
Stuffing:
1/4 stick butter
1 tablespoon flour or cornstarch
1/4 cup sour cream
1/2 teaspoon dill
parsley and paprika (for sprinkling)
salt and pepper, to taste
zucchini pulp
Drop whole zucchini into boiling salted (about 2 tsps salt per 5-6 quart pot) water. Reduce heat and simmer for 15 minutes or until tender.
Drain; cover zucchini with cold water to stop the cooking. When cool, slice in half lengthwise; scoop out meat from centers leaving a hollow shell. Reserve zucchini pulp and set aside.
Mash zucchini pulp using a potato masher or a fork.
Stuffing:
In a small saucepan, melt 1/4 stick butter. Blend in the cornstarch until no lumps remain; add sour cream. Combine with dill and salt and zucchini pulp, mixing ingredients until well blended.
Fill the zucchini shells evenly with the stuffing.
Melt 1 tablespoon butter in microwave. Stir in 1/2 cup crushed cracker crumbs or bread crumbs, mixing until all are coated. Sprinkle a layer of buttered bread crumbs on top. Top with parsley flakes and a sprinkling of paprika for color.
Bake in a preheated 350F oven for 30 minutes.
Pizza Zucchini Variation: Spread a thin layer of pizza sauce on top before baking. Sprinkle top with Parmesan cheese (or shredded mozzarella) 10 minutes before baking is finished. Drizzle with olive oil infused with minced garlic, oregano, and basil before serving (omit dill and sour cream).
Source: Cooks.com
ZUCCHINI PARMESAN
3 small or 2 larger zucchini
1 onion, very thinly sliced
3-4 whole cloves garlic, peeled
2 eggs, beaten
1 1/2 cups flour
1/2 teaspoon each onion and garlic powder
1/2 teaspoon paprika
1/4 teaspoon each basil and oregano
1/4 teaspoon salt (or Lawry's seasoned salt)
1/2 cup Italian seasoned bread crumbs
3/4 cup Parmesan cheese
1/4 cup extra virgin olive oil
3/4 cup mozzarella cheese
1 12-16 can Hunt's (or other) tomato sauce
2-3 tablespoons buttered bread crumbs (optional)
Wash zucchini, remove ends and slice evenly into 1/3 inch thick coins. Slice the onion very thinly. Peel garlic.
In a shallow bowl, beat eggs until thick and lemon colored.
In a separate shallow bowl, combine flour, onion and garlic powders, paprika, basil, oregano, salt, and bread crumbs, stirring to mix ingredients well.
Dip sliced zucchini into beaten egg, then into flour mixture.
Pour olive oil into a skillet and heat, adding whole garlic cloves. Note: As the garlic cloves become golden, crush them into the oil using the tines of a fork, but remove them before they brown).
Place zucchini in hot oil (don't overload the pan as they should cook separated in the oil). Sprinkle over them a few pieces of sliced onion; turn zucchini over as they become golden brown and cook the other side.
Remove to a paper towel to drain. Sprinkle to taste with salt, pepper (and garlic and onion powder, if desired). If you sample the zucchini at this point, be sure to save some for the rest of the dish!
Brush a casserole dish with olive oil and arrange zucchini on bottom. Sprinkle with a layer of Parmesan cheese and a layer of mozzarella, then with a layer of tomato sauce. (Note: if tomatoes are ripe and in season, sliced ripe tomatoes can be substituted for the sauce in this dish).
Continue to make layers of zucchini, cheeses, and sauce until all ingredients are used, ending with mozzarella. Sprinkle with butttered bread crumbs, if desired. If you have a few leaves of fresh basil or some onion slices remaining, they can be placed in the center to embellish and add extra flavor.
Place in oven at 350°F for 25 minutes or until bubbly. Allow to cool several minutes before slicing.
Source: Cooks.com
1 onion, very thinly sliced
3-4 whole cloves garlic, peeled
2 eggs, beaten
1 1/2 cups flour
1/2 teaspoon each onion and garlic powder
1/2 teaspoon paprika
1/4 teaspoon each basil and oregano
1/4 teaspoon salt (or Lawry's seasoned salt)
1/2 cup Italian seasoned bread crumbs
3/4 cup Parmesan cheese
1/4 cup extra virgin olive oil
3/4 cup mozzarella cheese
1 12-16 can Hunt's (or other) tomato sauce
2-3 tablespoons buttered bread crumbs (optional)
Wash zucchini, remove ends and slice evenly into 1/3 inch thick coins. Slice the onion very thinly. Peel garlic.
In a shallow bowl, beat eggs until thick and lemon colored.
In a separate shallow bowl, combine flour, onion and garlic powders, paprika, basil, oregano, salt, and bread crumbs, stirring to mix ingredients well.
Dip sliced zucchini into beaten egg, then into flour mixture.
Pour olive oil into a skillet and heat, adding whole garlic cloves. Note: As the garlic cloves become golden, crush them into the oil using the tines of a fork, but remove them before they brown).
Place zucchini in hot oil (don't overload the pan as they should cook separated in the oil). Sprinkle over them a few pieces of sliced onion; turn zucchini over as they become golden brown and cook the other side.
Remove to a paper towel to drain. Sprinkle to taste with salt, pepper (and garlic and onion powder, if desired). If you sample the zucchini at this point, be sure to save some for the rest of the dish!
Brush a casserole dish with olive oil and arrange zucchini on bottom. Sprinkle with a layer of Parmesan cheese and a layer of mozzarella, then with a layer of tomato sauce. (Note: if tomatoes are ripe and in season, sliced ripe tomatoes can be substituted for the sauce in this dish).
Continue to make layers of zucchini, cheeses, and sauce until all ingredients are used, ending with mozzarella. Sprinkle with butttered bread crumbs, if desired. If you have a few leaves of fresh basil or some onion slices remaining, they can be placed in the center to embellish and add extra flavor.
Place in oven at 350°F for 25 minutes or until bubbly. Allow to cool several minutes before slicing.
Source: Cooks.com
SPAGHETTI SAUCE (FOR CANNING)
1/2 bushel Roma tomatoes
6 onions, chopped
4 cloves garlic
2 tbsp. olive oil
1/2 c. chopped parsley flakes
2 tbsp. oregano
2 tbsp. basil
2 bay leaves
Pinch of thyme
1/4 c. salt
1 tbsp. pepper
6 green pepper, chopped
1 c. sugar
2 (12 oz.) cans tomato paste
Wash, half and cook tomatoes. (Add 2 cups of water to cook tomatoes in) until cooked down enough to run through food mill. Let set overnight. Skim off watery juices from top. Add spices (everything except tomato paste.) Cook for 3 hours on medium - just bubbling. Add tomato paste last 1/2 hour of cooking. Remove bay leaves. Pour into scalding hot jars and seal. Water bath 25 minutes in quart jars.
Source: Cooks.com
6 onions, chopped
4 cloves garlic
2 tbsp. olive oil
1/2 c. chopped parsley flakes
2 tbsp. oregano
2 tbsp. basil
2 bay leaves
Pinch of thyme
1/4 c. salt
1 tbsp. pepper
6 green pepper, chopped
1 c. sugar
2 (12 oz.) cans tomato paste
Wash, half and cook tomatoes. (Add 2 cups of water to cook tomatoes in) until cooked down enough to run through food mill. Let set overnight. Skim off watery juices from top. Add spices (everything except tomato paste.) Cook for 3 hours on medium - just bubbling. Add tomato paste last 1/2 hour of cooking. Remove bay leaves. Pour into scalding hot jars and seal. Water bath 25 minutes in quart jars.
Source: Cooks.com
RAGU SPAGHETTI SAUCE
1/2 bushel tomatoes
2 hot peppers or 2 tbsp. dried
2 c. vegetable oil
1 entire bulb garlic
4 green peppers
3 lb. onions
1/2 c. canning salt
1 tsp. basil
1/4 c. oregano or 3 tbsp.
1/2 to 1 1/2 c. sugar (start with 1/2 c. and add to taste after sauce has simmered awhile)
Cook onions, garlic, and green peppers in oil for 1/2 hour. Put through blender until liquified. Put tomatoes (just wash and core leaving skins and seeds) through blender until liquified. Boil everything together until desired consistency. Add 1 large can tomato paste for added flavor. Mix well. Pour into plastic container and freeze. To can: heat to boiling, put in sterilized jars to brim, seal at once.
Source: Cooks.com
2 hot peppers or 2 tbsp. dried
2 c. vegetable oil
1 entire bulb garlic
4 green peppers
3 lb. onions
1/2 c. canning salt
1 tsp. basil
1/4 c. oregano or 3 tbsp.
1/2 to 1 1/2 c. sugar (start with 1/2 c. and add to taste after sauce has simmered awhile)
Cook onions, garlic, and green peppers in oil for 1/2 hour. Put through blender until liquified. Put tomatoes (just wash and core leaving skins and seeds) through blender until liquified. Boil everything together until desired consistency. Add 1 large can tomato paste for added flavor. Mix well. Pour into plastic container and freeze. To can: heat to boiling, put in sterilized jars to brim, seal at once.
Source: Cooks.com
Garden Penne
Ingredients:
1 (16 ounce) package penne pasta
1 tablespoon olive oil
2 zucchini, chopped
2 yellow squash, chopped
1 red onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped 1 tablespoon crushed garlic
1 (28 ounce) can diced tomatoes, drained
1 (28 ounce) jar chunky style pasta sauce
1 (15.25 ounce) can whole kernel corn,drained
1 teaspoon crushed red pepper, or to taste
1/2 teaspoon black pepper, or to taste
2 cups shredded mozzarella cheese
Directions:
1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, place the pasta in a large bowl, and set aside.
2. While the pasta is cooking, heat the oil in a large skillet over medium heat, and cook and stir the zucchini, squash, onion, red and green peppers, and garlic until the vegetables are tender, for about 10 minutes. Pour in the tomatoes, pasta sauce, and corn, and stir to mix. Sprinkle with red and black pepper to taste, and bring the mixture back to a boil. Simmer for 20 minutes.
3. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
4. Pour the vegetable mixture into the bowl with the cooked penne pasta, stir to mix well, and spoon into the prepared baking dish. Sprinkle the mozzarella cheese over the top, and bake in the preheated oven until the cheese is melted and the casserole is bubbling, 20 to 30 minutes.
Source: AllRecipes.com
1 (16 ounce) package penne pasta
1 tablespoon olive oil
2 zucchini, chopped
2 yellow squash, chopped
1 red onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped 1 tablespoon crushed garlic
1 (28 ounce) can diced tomatoes, drained
1 (28 ounce) jar chunky style pasta sauce
1 (15.25 ounce) can whole kernel corn,drained
1 teaspoon crushed red pepper, or to taste
1/2 teaspoon black pepper, or to taste
2 cups shredded mozzarella cheese
Directions:
1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, place the pasta in a large bowl, and set aside.
2. While the pasta is cooking, heat the oil in a large skillet over medium heat, and cook and stir the zucchini, squash, onion, red and green peppers, and garlic until the vegetables are tender, for about 10 minutes. Pour in the tomatoes, pasta sauce, and corn, and stir to mix. Sprinkle with red and black pepper to taste, and bring the mixture back to a boil. Simmer for 20 minutes.
3. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
4. Pour the vegetable mixture into the bowl with the cooked penne pasta, stir to mix well, and spoon into the prepared baking dish. Sprinkle the mozzarella cheese over the top, and bake in the preheated oven until the cheese is melted and the casserole is bubbling, 20 to 30 minutes.
Source: AllRecipes.com
Zucchini Quiche
Ingredients:
1 (9 inch) unbaked pie crust
2 tablespoons butter or margarine
1 pound zucchini, thinly sliced
1 1/2 cups shredded mozzarella cheese
1 cup ricotta cheese
1/2 cup half-and-half cream
3 eggs, lightly beaten 3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Dash pepper
Paprika
Directions:
1. Prick bottom of pastry with a fork. Bake at 425 degrees F for 7 minutes. Reduce heat to 350 degrees F.
2. In a small skillet, saute zucchini in butter until tender; drain. Place half the zucchini in the crust. Sprinkle with mozzarella cheese.
3. In a bowl, combine ricotta cheese, cream, eggs, salt, oregano, basil, garlic powder and pepper. Pour into crust. Arrange remaining zucchini slices over top. Sprinkle with paprika. Bake for 45 minutes or until a knife inserted in the center comes out clean.
Source: AllRecipes.com
1 (9 inch) unbaked pie crust
2 tablespoons butter or margarine
1 pound zucchini, thinly sliced
1 1/2 cups shredded mozzarella cheese
1 cup ricotta cheese
1/2 cup half-and-half cream
3 eggs, lightly beaten 3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Dash pepper
Paprika
Directions:
1. Prick bottom of pastry with a fork. Bake at 425 degrees F for 7 minutes. Reduce heat to 350 degrees F.
2. In a small skillet, saute zucchini in butter until tender; drain. Place half the zucchini in the crust. Sprinkle with mozzarella cheese.
3. In a bowl, combine ricotta cheese, cream, eggs, salt, oregano, basil, garlic powder and pepper. Pour into crust. Arrange remaining zucchini slices over top. Sprinkle with paprika. Bake for 45 minutes or until a knife inserted in the center comes out clean.
Source: AllRecipes.com
Fabulous Zucchini Grinders
Ingredients:
1 tablespoon butter
2 medium zucchini, cubed
1 pinch red pepper flakes
salt and pepper to taste 1 cup marinara sauce
1 1/2 cups shredded mozzarella cheese
4 (6 inch) French or Italian sandwich rolls,
split
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Melt butter in a skillet over medium heat. Fry the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt and pepper, and stir in the marinara sauce. Cook and stir until sauce is heated.
3. Spoon a generous amount of the zucchini mixture into each sandwich roll. Top with a handful of shredded mozzarella. Close the rolls, and wrap individually in aluminum foil.
4. Bake for 15 minutes in the preheated oven, until bread is heated through, and cheese is melted.
Source: AllRecipes.com
1 tablespoon butter
2 medium zucchini, cubed
1 pinch red pepper flakes
salt and pepper to taste 1 cup marinara sauce
1 1/2 cups shredded mozzarella cheese
4 (6 inch) French or Italian sandwich rolls,
split
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Melt butter in a skillet over medium heat. Fry the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt and pepper, and stir in the marinara sauce. Cook and stir until sauce is heated.
3. Spoon a generous amount of the zucchini mixture into each sandwich roll. Top with a handful of shredded mozzarella. Close the rolls, and wrap individually in aluminum foil.
4. Bake for 15 minutes in the preheated oven, until bread is heated through, and cheese is melted.
Source: AllRecipes.com
Mom's Zucchini Bread
Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs 1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Directions:
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Source: All Recipies.com
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs 1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Directions:
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Source: All Recipies.com
Friday, July 24, 2009
Impossibly Easy Oktoberfest Pie
1/2 lb fully cooked bratwurst (about 3), cut into 3/4-inch pieces
1 1/3 cups drained sauerkraut (from 14-oz can)
1 cup shredded Swiss cheese (4 oz)
3/4 cup Original Bisquick® mix
1/2 cup milk
1/2 cup regular or nonalcoholic beer
2 eggs
Bread Machine Caraway-Rye Bread
Total Time: 3 hours 50 min1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle bratwurst, sauerkraut and cheese in pie plate.
2. In small bowl, stir remaining ingredients until blended. Pour into pie plate.
3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Source: Bisquick.com
1 1/3 cups drained sauerkraut (from 14-oz can)
1 cup shredded Swiss cheese (4 oz)
3/4 cup Original Bisquick® mix
1/2 cup milk
1/2 cup regular or nonalcoholic beer
2 eggs
Bread Machine Caraway-Rye Bread
Total Time: 3 hours 50 min1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle bratwurst, sauerkraut and cheese in pie plate.
2. In small bowl, stir remaining ingredients until blended. Pour into pie plate.
3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Source: Bisquick.com
Impossibly Easy Zucchini Pie
1 cup chopped zucchini
1 cup chopped tomato
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
2/3 cup Bisquick Heart Smart® mix
3/4 cup fat-free (skim) milk
2 eggs or 1/2 cup fat-free cholesterol-free egg product
1/2 teaspoon salt
1/4 teaspoon pepper
1. Heat oven to 400°F. Lightly grease bottom and side of pie plate, 9x1 1/4 inches.
2. Sprinkle zucchini, tomato, onion and cheese evenly in pie plate.
3. Stir together remaining ingredients with fork until blended. Pour evenly into pie plate.
4. Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.
Source: Bisquick.com
1 cup chopped tomato
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
2/3 cup Bisquick Heart Smart® mix
3/4 cup fat-free (skim) milk
2 eggs or 1/2 cup fat-free cholesterol-free egg product
1/2 teaspoon salt
1/4 teaspoon pepper
1. Heat oven to 400°F. Lightly grease bottom and side of pie plate, 9x1 1/4 inches.
2. Sprinkle zucchini, tomato, onion and cheese evenly in pie plate.
3. Stir together remaining ingredients with fork until blended. Pour evenly into pie plate.
4. Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.
Source: Bisquick.com
Impossibly Easy Chicken 'n Broccoli Pie
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 cup cut-up cooked chicken
1 medium onion, chopped (1/2 cup)
1/2 cup Original Bisquick® mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1. Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.
2. Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.
3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 cup cut-up cooked chicken
1 medium onion, chopped (1/2 cup)
1/2 cup Original Bisquick® mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1. Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.
2. Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.
3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.
Impossibly Easy Coconut Pie
1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Original Bisquick® mix
1/4 cup butter or margarine, softened
2 cups milk
1 1/2 teaspoons vanilla
4 eggs
1. Heat oven to 350ºF. Grease 9-inch pie plate with shortening or cooking spray.
2. In medium bowl, stir all ingredients until blended. Pour into pie plate.
3. Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.
High Altitude (3500-6500 ft): No change.
Source: Bisquick.com
3/4 cup sugar
1/2 cup Original Bisquick® mix
1/4 cup butter or margarine, softened
2 cups milk
1 1/2 teaspoons vanilla
4 eggs
1. Heat oven to 350ºF. Grease 9-inch pie plate with shortening or cooking spray.
2. In medium bowl, stir all ingredients until blended. Pour into pie plate.
3. Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.
High Altitude (3500-6500 ft): No change.
Source: Bisquick.com
Buttermilk Banana Bread
2 cups Fiber One® Honey Clusters® cereal
3/4 cup sugar
1/4 cup canola or vegetable oil
1 cup buttermilk
2 teaspoons vanilla
1 egg
1 cup mashed very ripe bananas (2 medium)
2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1. Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
2. In large bowl, beat sugar and oil with electric mixer on medium speed until well mixed. On low speed, beat in buttermilk, vanilla and egg until smooth. Beat in bananas. Beat in flour, baking soda and salt until will blended.
3. Stir in cereal just until mixed. Spread in pan.
4. Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.
Source: Bisquick.com
3/4 cup sugar
1/4 cup canola or vegetable oil
1 cup buttermilk
2 teaspoons vanilla
1 egg
1 cup mashed very ripe bananas (2 medium)
2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1. Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
2. In large bowl, beat sugar and oil with electric mixer on medium speed until well mixed. On low speed, beat in buttermilk, vanilla and egg until smooth. Beat in bananas. Beat in flour, baking soda and salt until will blended.
3. Stir in cereal just until mixed. Spread in pan.
4. Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.
Source: Bisquick.com
POTATO SOUP WITH DUMPLINGS
3 lg. potatoes
1 tsp. sugar
1 med. onion
1 tbsp. butter
1 can evaporated milk
1 tsp. parsley flakes
1 tsp. salt
Dash of pepper
DUMPLINGS:
1 egg
1 c. flour
Dash of salt
Dash of pepper
Peel potatoes and dice onion.
Place in large saucepan and add the sugar, salt and pepper.
Cover with just enough water to cover the top of the potatoes and boil until potatoes are cooked.
When cooked, DO NOT DRAIN, add evaporated milk, butter and parsley flakes.
Bring to a boil and quickly turn down to simmer.
While soup is cooking, make dumplings.
Mix ingredients until it forms a smooth dough ball.
With fork, scrape off the dough into medium pieces into soup.
They usually harden in the soup quickly.
Test to be sure.
Source: Cooks.com
1 tsp. sugar
1 med. onion
1 tbsp. butter
1 can evaporated milk
1 tsp. parsley flakes
1 tsp. salt
Dash of pepper
DUMPLINGS:
1 egg
1 c. flour
Dash of salt
Dash of pepper
Peel potatoes and dice onion.
Place in large saucepan and add the sugar, salt and pepper.
Cover with just enough water to cover the top of the potatoes and boil until potatoes are cooked.
When cooked, DO NOT DRAIN, add evaporated milk, butter and parsley flakes.
Bring to a boil and quickly turn down to simmer.
While soup is cooking, make dumplings.
Mix ingredients until it forms a smooth dough ball.
With fork, scrape off the dough into medium pieces into soup.
They usually harden in the soup quickly.
Test to be sure.
Source: Cooks.com
Wednesday, July 22, 2009
Impossible Cheeseburger Pie
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
2. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
4. Bake about 25 minutes or until knife inserted in center comes out clean.
5. Bake 30 to 35 minutes.
Source: Bisquick
My Comment: This has been one of my favorite meals growing up as a kid, I loved making it at College too cause it was so easy but everyone loves it!!
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
2. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
4. Bake about 25 minutes or until knife inserted in center comes out clean.
5. Bake 30 to 35 minutes.
Source: Bisquick
My Comment: This has been one of my favorite meals growing up as a kid, I loved making it at College too cause it was so easy but everyone loves it!!
Lasagna
1 large container Ricotta Cheese
1 8 oz package Shredded Mozzarella Cheese (save a small amount for after baked)
1 cup Parmesan Cheese (the powdery stuff you usually put on top)
2 Large Eggs
1 pound Ground Beef or Sausage
1 large Jar of your favorite Spaghetti Sauce (about 1-1/2 qt)
1 Box Lasagna Noodles, Cooked and Rinsed
Salt
Pepper
1. Beat Eggs
2. Mix all cheeses and eggs in large bowl, add salt & pepper to taste
4. Brown Meat, drain, add sauce, heat until warm
3. in a 9x13 inch pan, cover bottom of pan with thin layer of sauce, then layer noodles, cheese, sauce until out of noodles, (Should be 4 layers of noodles, 3 layers of cheese) be generous with the cheese and sauce, cover top with sauce
5. Cover with foil, Bake in oven at 350 for 45-55 mins or until bubbles out edges.
6. Sprinkle left over mozzarella on top immediately to melt
Source: Me!!!!
My Comment: This is one of those eyeballed recipes, don't worry if measurements aren't exact. This is quick and easy to make and gives you time to relax before you eat.
1 8 oz package Shredded Mozzarella Cheese (save a small amount for after baked)
1 cup Parmesan Cheese (the powdery stuff you usually put on top)
2 Large Eggs
1 pound Ground Beef or Sausage
1 large Jar of your favorite Spaghetti Sauce (about 1-1/2 qt)
1 Box Lasagna Noodles, Cooked and Rinsed
Salt
Pepper
1. Beat Eggs
2. Mix all cheeses and eggs in large bowl, add salt & pepper to taste
4. Brown Meat, drain, add sauce, heat until warm
3. in a 9x13 inch pan, cover bottom of pan with thin layer of sauce, then layer noodles, cheese, sauce until out of noodles, (Should be 4 layers of noodles, 3 layers of cheese) be generous with the cheese and sauce, cover top with sauce
5. Cover with foil, Bake in oven at 350 for 45-55 mins or until bubbles out edges.
6. Sprinkle left over mozzarella on top immediately to melt
Source: Me!!!!
My Comment: This is one of those eyeballed recipes, don't worry if measurements aren't exact. This is quick and easy to make and gives you time to relax before you eat.
Fr. Lucas's Texas Chili (No Beans)
4-6 fresh Cayenne Peppers (red, ripe)
2 Pablano Peppers (these are green, great taste, heat varies)
1-2 Red Bell Peppers
3 lb of lean round steak or other tender cut of beef, cubed ½ to ¼ inch.
1 lb pork, cubed in the same way
3 onions finely chopped
6 cloves of garlic minced
4 Tbs (heaping) cumin
1 Tbs Oregano
1 tsp coriander
2 tsp paprika
Salt
Pepper
1 (or so) 12 oz can of a full flavored beer
1 cup powdered tortilla chips, use a blender
½ -1 6oz can of tomato paste
2-3 (28 oz.) cans tomato sauce, or one can sauce and one can diced tomatoes in juice (not puree)
Cut in half and de-seed the Pablano and Red Bell peppers. Just cut the very top off the cayenne peppers to get the stem and green stuff off. Don’t worry about the seeds the blender takes care of them. [If you do want to cut and de-seed the cayennes, be careful not to loose any of the veins which is where the heat is.] Place skin-side up on a cooking sheet and broil at 350º F until skin of the pablano peppers is blistered and browned. Watch carefully: they can go fast. You may have to take out the cayennes a little earlier. They can go straight into blender. Put the Pablanos and Bell peppers in a freezer bag and seal to sweat off the skins. When a little cooler, peal off as much of the blistered brown skin as possible. Don’t worry about the small stuff. Put peppers in a blender with enough tomato juice to puree them smooth. The puree can sit for a while in the blender.
Season meat with salt, pepper, garlic powder, and some of the cumin. (Can also add some garlic powder and paprika.) In a frying pan brown the cubes. It may take several runs, but only do one layer thick on the pan at a time so the meat really browns (enough but not too much) rather than stew in all the juices. Regulate heat so as not to burn pan. Place browned meat in a bowl. Pour some beer into the pan to deglaze (clean off the browned meat drippings in pan) while stirring and scraping.
While that is going on (or after) you can be sautéing the onions and garlic in a pot (add garlic after onions to keep from burning) until onions clarify. Add tomato paste and mix in. Add blended peppers and mix it all together. Bring to a boil for a few minutes. Add tomato sauce (and canned diced tomatoes, if desired) to sautéed onions and pureed peppers in pot. Then add meat, pan drippings deglazed with beer, remains in blender cleaned out with beer, (heck, clean out bowl meat was in with some beer and add), remainder of cumin, oregano, paprika, and coriander. You can also add a cube or two of baker’s chocolate.
Bring to a vigorous boil and then turn down heat to simmer. Stir every 10 min or so to prevent sticking to bottom of pot (a very real danger with the cubed meat and sauce). If it simmers very slowly you can stretch out stirring to 20 min or half hour. Test to see. Scoop off any grease that may rise to surface.
You don’t want to add so much beer that its flavor dominates. At some point thin with water, if desired. After cooking about 1½ hours add powdered tortilla chips to thicken. You can add enough brown sugar to take the edge off the acidity and add a layer to the flavoring, but you don’t want to notice it, i.e., make chili sweet. You can always add a little powdered red pepper to jack up the heat, if you need more.
Source: Fr. Jeff Lucas (High School Teacher/Priest)
My comments: This recipie might be very time consuming but the result in the end is amazing!!! If you want a hearty dip cook this down even more!!!
2 Pablano Peppers (these are green, great taste, heat varies)
1-2 Red Bell Peppers
3 lb of lean round steak or other tender cut of beef, cubed ½ to ¼ inch.
1 lb pork, cubed in the same way
3 onions finely chopped
6 cloves of garlic minced
4 Tbs (heaping) cumin
1 Tbs Oregano
1 tsp coriander
2 tsp paprika
Salt
Pepper
1 (or so) 12 oz can of a full flavored beer
1 cup powdered tortilla chips, use a blender
½ -1 6oz can of tomato paste
2-3 (28 oz.) cans tomato sauce, or one can sauce and one can diced tomatoes in juice (not puree)
Cut in half and de-seed the Pablano and Red Bell peppers. Just cut the very top off the cayenne peppers to get the stem and green stuff off. Don’t worry about the seeds the blender takes care of them. [If you do want to cut and de-seed the cayennes, be careful not to loose any of the veins which is where the heat is.] Place skin-side up on a cooking sheet and broil at 350º F until skin of the pablano peppers is blistered and browned. Watch carefully: they can go fast. You may have to take out the cayennes a little earlier. They can go straight into blender. Put the Pablanos and Bell peppers in a freezer bag and seal to sweat off the skins. When a little cooler, peal off as much of the blistered brown skin as possible. Don’t worry about the small stuff. Put peppers in a blender with enough tomato juice to puree them smooth. The puree can sit for a while in the blender.
Season meat with salt, pepper, garlic powder, and some of the cumin. (Can also add some garlic powder and paprika.) In a frying pan brown the cubes. It may take several runs, but only do one layer thick on the pan at a time so the meat really browns (enough but not too much) rather than stew in all the juices. Regulate heat so as not to burn pan. Place browned meat in a bowl. Pour some beer into the pan to deglaze (clean off the browned meat drippings in pan) while stirring and scraping.
While that is going on (or after) you can be sautéing the onions and garlic in a pot (add garlic after onions to keep from burning) until onions clarify. Add tomato paste and mix in. Add blended peppers and mix it all together. Bring to a boil for a few minutes. Add tomato sauce (and canned diced tomatoes, if desired) to sautéed onions and pureed peppers in pot. Then add meat, pan drippings deglazed with beer, remains in blender cleaned out with beer, (heck, clean out bowl meat was in with some beer and add), remainder of cumin, oregano, paprika, and coriander. You can also add a cube or two of baker’s chocolate.
Bring to a vigorous boil and then turn down heat to simmer. Stir every 10 min or so to prevent sticking to bottom of pot (a very real danger with the cubed meat and sauce). If it simmers very slowly you can stretch out stirring to 20 min or half hour. Test to see. Scoop off any grease that may rise to surface.
You don’t want to add so much beer that its flavor dominates. At some point thin with water, if desired. After cooking about 1½ hours add powdered tortilla chips to thicken. You can add enough brown sugar to take the edge off the acidity and add a layer to the flavoring, but you don’t want to notice it, i.e., make chili sweet. You can always add a little powdered red pepper to jack up the heat, if you need more.
Source: Fr. Jeff Lucas (High School Teacher/Priest)
My comments: This recipie might be very time consuming but the result in the end is amazing!!! If you want a hearty dip cook this down even more!!!
PORK FRIED RICE
2-3 c. cooked rice
1/2 c. diced boneless pork, fried
2 cloves garlic, minced
1 onion, chopped
2 sm. eggs
butter
1 tbsp. chopped scallions
1 tbsp. bean sprouts
1. Melt butter and saute onions and garlic.
2. Move onions and garlic to one side and scramble eggs on the other side. When eggs are done, mix together with onions and garlic.
3. Add boiled rice and fried pork. Mix well.
4. Add scallions and bean sprouts and serve. Serves 4-6.
from: Cooks.com
1/2 c. diced boneless pork, fried
2 cloves garlic, minced
1 onion, chopped
2 sm. eggs
butter
1 tbsp. chopped scallions
1 tbsp. bean sprouts
1. Melt butter and saute onions and garlic.
2. Move onions and garlic to one side and scramble eggs on the other side. When eggs are done, mix together with onions and garlic.
3. Add boiled rice and fried pork. Mix well.
4. Add scallions and bean sprouts and serve. Serves 4-6.
from: Cooks.com
Creamy Pasta Premivera
12 ounces pasta, bowtie noodles
2 yellow squash, thinly sliced
10 ounces asparagus spears, cut in 2" pieces
8 ounces baby carrots, cut lengthwise, half
2 tablespoons all-purpose flour
2 cups skim milk
1/4 cup sour cream, light
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
2 ounces feta cheese, crumbled
Add pasta to a large pot of boiling water and cook 10 minutes. Add squash, asparagus and carrots and cook 8 minutes or until pasta and vegetables are tender. Drain and place in a large serving bowl.
Meanwhile put flour in a large skillet. Slowly whisk in milk until blended, taking care to get into corners of skillet. Bring to a boil over medium-high heat, stirring often. Reduce heat to low and simmer 3 to 4 minutes, stirring constantly, until sauce thickens slightly. Remove from heat, whisk in sour cream, mustard, lemon juice, salt and pepper.
Pour over pasta mixture and stir to mix and coat. Sprinkle with cheese.
Serving Size: 4
From: Cooks.com
2 yellow squash, thinly sliced
10 ounces asparagus spears, cut in 2" pieces
8 ounces baby carrots, cut lengthwise, half
2 tablespoons all-purpose flour
2 cups skim milk
1/4 cup sour cream, light
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
2 ounces feta cheese, crumbled
Add pasta to a large pot of boiling water and cook 10 minutes. Add squash, asparagus and carrots and cook 8 minutes or until pasta and vegetables are tender. Drain and place in a large serving bowl.
Meanwhile put flour in a large skillet. Slowly whisk in milk until blended, taking care to get into corners of skillet. Bring to a boil over medium-high heat, stirring often. Reduce heat to low and simmer 3 to 4 minutes, stirring constantly, until sauce thickens slightly. Remove from heat, whisk in sour cream, mustard, lemon juice, salt and pepper.
Pour over pasta mixture and stir to mix and coat. Sprinkle with cheese.
Serving Size: 4
From: Cooks.com
Crock Pot Apple Butter
3 Quarts apples, chunked into 1/2 inch cubes
2 tsp cinnamon
3 cups sugar or Splenda
1/2 tsp cloves
Put apples in a crock pot and cook overnight on high.
Next morning, add cinnamon, sugar/splenda, cloves. Cook 8 more hours on low
After apples are extremely tender, press through strainer to remove all the apple skins and any other tough parts.
Can if perfered
Source: Me!
2 tsp cinnamon
3 cups sugar or Splenda
1/2 tsp cloves
Put apples in a crock pot and cook overnight on high.
Next morning, add cinnamon, sugar/splenda, cloves. Cook 8 more hours on low
After apples are extremely tender, press through strainer to remove all the apple skins and any other tough parts.
Can if perfered
Source: Me!
Monday, July 13, 2009
Chipotle Pepper Jelly
3-sweet red peppers, large
1-jalapeno peppers, medium
4-whole chipotle peppers
2-cloves garlic
2/3-cup white vinegar
2-tbsp lemon juice
3 2/3-cups granulated sugar
1-package Bernardin fruit pectin
4 or 5-drops green food colouring, optional
Wash, stem and seed all peppers (leave jalapeno seeds in for spicy version)
Purée peppers and garlic in food processor
Pour prepared mixture into dampened Jelly Bag or cheese cloth-lined sieve suspended over a deep container
Let drip for 30 minutes to collect juices
For quicker results, squeeze bag; juice may be cloudy
Measure sugar and set aside
Measure 1 ½-cups pepper juice into a large stainless steel saucepan
Stir in vinegar and lemon juice
Whisk in fruit pectin until dissolved
Stirring frequently, bring mixture to a boil over high heat
Add sugar
Stirring constantly, return mixture to a full rolling boil; boil hard for 1 minute
Remove from heat and skim foam
Pour into hot sterilized jars leaving ¼” headspace
Place lids on jars
Process 5 minutes in boiling water canner
Makes 4-250ml jars
Source: lesleycooks.com
1-jalapeno peppers, medium
4-whole chipotle peppers
2-cloves garlic
2/3-cup white vinegar
2-tbsp lemon juice
3 2/3-cups granulated sugar
1-package Bernardin fruit pectin
4 or 5-drops green food colouring, optional
Wash, stem and seed all peppers (leave jalapeno seeds in for spicy version)
Purée peppers and garlic in food processor
Pour prepared mixture into dampened Jelly Bag or cheese cloth-lined sieve suspended over a deep container
Let drip for 30 minutes to collect juices
For quicker results, squeeze bag; juice may be cloudy
Measure sugar and set aside
Measure 1 ½-cups pepper juice into a large stainless steel saucepan
Stir in vinegar and lemon juice
Whisk in fruit pectin until dissolved
Stirring frequently, bring mixture to a boil over high heat
Add sugar
Stirring constantly, return mixture to a full rolling boil; boil hard for 1 minute
Remove from heat and skim foam
Pour into hot sterilized jars leaving ¼” headspace
Place lids on jars
Process 5 minutes in boiling water canner
Makes 4-250ml jars
Source: lesleycooks.com
Bread and Butter Pickles
3-quarts sliced cucumbers
2-cups sliced onions
2/3-cup diced sweet green pepper
1/2-cup diced red pepper
Brine (1/2-cup salt to 6-cups water)
6-cups white vinegar
3-cups granulated sugar
1-1/2 tsp turmeric
1/2-tsp mustard seed
1/2-tsp celery salt
Cover vegetables with brine and let stand for 3 hours
Drain and rinse
Combine vinegar, sugar, and spices
Boil 5 minutes
Place vegetables in sterilized jars
Pour hot syrup over vegetables, filling the jars to overflowing
Seal
Source: lesleycooks.com
2-cups sliced onions
2/3-cup diced sweet green pepper
1/2-cup diced red pepper
Brine (1/2-cup salt to 6-cups water)
6-cups white vinegar
3-cups granulated sugar
1-1/2 tsp turmeric
1/2-tsp mustard seed
1/2-tsp celery salt
Cover vegetables with brine and let stand for 3 hours
Drain and rinse
Combine vinegar, sugar, and spices
Boil 5 minutes
Place vegetables in sterilized jars
Pour hot syrup over vegetables, filling the jars to overflowing
Seal
Source: lesleycooks.com
Apple Pie Filling
12-cups sliced, peeled, cored apples treated to prevent browning (1/4-cup lemon juice and 4-cups water)
2 3/4-cups sugar
3/4-cup Clear Jel®
1 1/2-tsp cinnamon
1/2-cup lemon juice
1/2-tsp nutmeg
1 1/4-cup cold water
2 1/2-cup unsweetened apple juice
Working with 6 cups at a time blanch apple slices 1 min. in boiling water
Remove with slotted spoon and keep warm
Combine sugar, Clear Jel®, cinnamon, nutmeg, water and apple juice
Bring to a boil stirring constantly
Add lemon juice
Return to a boil and boil for 1 minute
Remove from heat; Drain and add to hot mixture
Heat, stirring until apples are heated through
Ladle hot pie filling into hot jars, leaving 1 inch head space
Remove air bubbles and adjust head space if needed by adding hot filling
Wipe rim; Screw on lids
Place jars in canner completely covered with water
Bring to a boil and process 25 minutes
Source:
2 3/4-cups sugar
3/4-cup Clear Jel®
1 1/2-tsp cinnamon
1/2-cup lemon juice
1/2-tsp nutmeg
1 1/4-cup cold water
2 1/2-cup unsweetened apple juice
Working with 6 cups at a time blanch apple slices 1 min. in boiling water
Remove with slotted spoon and keep warm
Combine sugar, Clear Jel®, cinnamon, nutmeg, water and apple juice
Bring to a boil stirring constantly
Add lemon juice
Return to a boil and boil for 1 minute
Remove from heat; Drain and add to hot mixture
Heat, stirring until apples are heated through
Ladle hot pie filling into hot jars, leaving 1 inch head space
Remove air bubbles and adjust head space if needed by adding hot filling
Wipe rim; Screw on lids
Place jars in canner completely covered with water
Bring to a boil and process 25 minutes
Source:
Wendy's Chili
1 1/2 pounds ground beef (small grind)
2 teaspoons vegetable oil
1 can onion soup
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon pepper
2 teaspoons cocoa powder
2 cans kidney beans, undrained
6 teaspoons tomato paste
15 teaspoons tomato sauce
2 teaspoons brown sugar
1 teaspoon vinegar
6 cups V8 juice
Brown beef in oil. Break meat into tiny pieces. Place onion soup and half of cooked beef into a blender and process on high speed. Place with unblended beef into 2 1/2 quart saucepan. Add remaining ingredients and simmer until flavors are blended.
Source: recipezaar.com
2 teaspoons vegetable oil
1 can onion soup
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon pepper
2 teaspoons cocoa powder
2 cans kidney beans, undrained
6 teaspoons tomato paste
15 teaspoons tomato sauce
2 teaspoons brown sugar
1 teaspoon vinegar
6 cups V8 juice
Brown beef in oil. Break meat into tiny pieces. Place onion soup and half of cooked beef into a blender and process on high speed. Place with unblended beef into 2 1/2 quart saucepan. Add remaining ingredients and simmer until flavors are blended.
Source: recipezaar.com
Texas Roadhouse Potato Skins
Baking potatoes
Cooking oil (vegetable or canola)
Cheddar cheese
Bacon bits
Your choice of topping, i.e., sour cream, ketchup, ranch dressing
Bake potatoes in oven first, then cut in half, scoop out part of the insides to make room for toppings... too thin and potatoes will be too crispy. Fry the potato halves in something like a Fry Daddy, or another fryer, with your oil.
Leave submerged in oil for just about 30 seconds to a minute.
Put on paper towel to drain excess grease.
Continue with rest of potatoes.
Top with Cheddar cheese and put back in oven only long enough for cheese to melt.
Top with bacon bits, and your favorite toppings... ENJOY!
Source: Recipie Gold Mine.com
Cooking oil (vegetable or canola)
Cheddar cheese
Bacon bits
Your choice of topping, i.e., sour cream, ketchup, ranch dressing
Bake potatoes in oven first, then cut in half, scoop out part of the insides to make room for toppings... too thin and potatoes will be too crispy. Fry the potato halves in something like a Fry Daddy, or another fryer, with your oil.
Leave submerged in oil for just about 30 seconds to a minute.
Put on paper towel to drain excess grease.
Continue with rest of potatoes.
Top with Cheddar cheese and put back in oven only long enough for cheese to melt.
Top with bacon bits, and your favorite toppings... ENJOY!
Source: Recipie Gold Mine.com
Texas Roadhouse Cactus Blossom
3 cups cornstarch
1 1/2 cups all-purpose flour
2 teaspoons garlic salt
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
4 to 6 colossal onions, 4 inches in diameter or larger
Seasoned Flour, as needed
1 quart Creamy Chili Sauce
Seasoned Flour:
2 cups all-purpose flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
Creamy Chili Sauce:
1 pint mayonnaise
1 pint sour cream
1/2 cup chili sauce
1/2 teaspoon cayenne pepper
1/4 cup horseradish, optional
Batter: Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well.
Onion: Cut about 3/4 inch off top of onion; peel onion. Cut onion into 12-16 vertical wedges, but do not cut through bottom (root end.) Remove about 1 inch of petals from center of onion. Dip cut onion in seasoned flour and remove excess by shaking; dip in batter and remove excess by gently shaking.
Battering: Separate petals to coat thoroughly with batter; mix batter after standing to blend ingredients.
Frying: Gently place onion in fryer basket and deep fry at 375 to 400 degrees for 1 1/2 minutes; turn over and fry 1 to 1 1/2 minutes longer or until golden brown.
Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with sauce.
Seasoned flour: Combine flour, paprika, garlic powder, pepper, and cayenne pepper. Mix well.
Creamy Chili Sauce: Combine mayonnaise, sour cream, chili sauce, cayenne pepper, and horseradish if you're using it.
Source: Recipie Gold Mine.com
1 1/2 cups all-purpose flour
2 teaspoons garlic salt
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
4 to 6 colossal onions, 4 inches in diameter or larger
Seasoned Flour, as needed
1 quart Creamy Chili Sauce
Seasoned Flour:
2 cups all-purpose flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
Creamy Chili Sauce:
1 pint mayonnaise
1 pint sour cream
1/2 cup chili sauce
1/2 teaspoon cayenne pepper
1/4 cup horseradish, optional
Batter: Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well.
Onion: Cut about 3/4 inch off top of onion; peel onion. Cut onion into 12-16 vertical wedges, but do not cut through bottom (root end.) Remove about 1 inch of petals from center of onion. Dip cut onion in seasoned flour and remove excess by shaking; dip in batter and remove excess by gently shaking.
Battering: Separate petals to coat thoroughly with batter; mix batter after standing to blend ingredients.
Frying: Gently place onion in fryer basket and deep fry at 375 to 400 degrees for 1 1/2 minutes; turn over and fry 1 to 1 1/2 minutes longer or until golden brown.
Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with sauce.
Seasoned flour: Combine flour, paprika, garlic powder, pepper, and cayenne pepper. Mix well.
Creamy Chili Sauce: Combine mayonnaise, sour cream, chili sauce, cayenne pepper, and horseradish if you're using it.
Source: Recipie Gold Mine.com
Texas Roadhouse Buttery Dinner Rolls
3 cups all-purpose flour
2 (1/4 ounce) packages active dry yeast
1 teaspoon salt
2 tablespoons granulated sugar
1/4 cup nonfat dry milk
1 1/4 cups warm water (105 to 115 degrees F)
1 large egg slightly beaten
8 tablespoons butter melted
2 tablespoons butter flavored vegetable shortening
Place 2 cups flour in a large mixing bowl. Add yeast, salt, sugar and dry milk. Set aside. In a mixing bowl, combine water and egg and stir to blend. Make a well in the center of the dry ingredients. Pour water mixture into the well. Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl. Add 1/2 of the melted butter and beat to incorporate. Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition. Cover bowl with plastic wrap. Set dough in a warm, draft free place such as oven with a pan of the hottest tap water on the rack below.
Allow batter to rise until doubled in bulk, about 1 hour. Coat cups, bottoms and sides of 12 cup muffin pan (or two small round pans) with shortening. Punch down batter (batter will be extremely soft and sticky). Drop by hand or spoonful into prepared muffin cups to make 12 rolls (or in pan touching the next). Brush dough with 1/2 remaining melted butter. Let rise uncovered in a warm draft free place until doubled in bulk, about 30 minutes. In preheated 400 degree F oven, bake rolls on middle rack for 16-18 minutes. Brush tops of baked rolls with remaining melted butter.
Cinnamon Butter:
1/2 cup (1 stick) butter
2 ounces granulated sugar
2 ounces brown sugar
4 teaspoons cinnamon
Beat all of the above ingredients together until smooth. Cover and refrigerate.
Source: Recipie Gold Mine.com
2 (1/4 ounce) packages active dry yeast
1 teaspoon salt
2 tablespoons granulated sugar
1/4 cup nonfat dry milk
1 1/4 cups warm water (105 to 115 degrees F)
1 large egg slightly beaten
8 tablespoons butter melted
2 tablespoons butter flavored vegetable shortening
Place 2 cups flour in a large mixing bowl. Add yeast, salt, sugar and dry milk. Set aside. In a mixing bowl, combine water and egg and stir to blend. Make a well in the center of the dry ingredients. Pour water mixture into the well. Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl. Add 1/2 of the melted butter and beat to incorporate. Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition. Cover bowl with plastic wrap. Set dough in a warm, draft free place such as oven with a pan of the hottest tap water on the rack below.
Allow batter to rise until doubled in bulk, about 1 hour. Coat cups, bottoms and sides of 12 cup muffin pan (or two small round pans) with shortening. Punch down batter (batter will be extremely soft and sticky). Drop by hand or spoonful into prepared muffin cups to make 12 rolls (or in pan touching the next). Brush dough with 1/2 remaining melted butter. Let rise uncovered in a warm draft free place until doubled in bulk, about 30 minutes. In preheated 400 degree F oven, bake rolls on middle rack for 16-18 minutes. Brush tops of baked rolls with remaining melted butter.
Cinnamon Butter:
1/2 cup (1 stick) butter
2 ounces granulated sugar
2 ounces brown sugar
4 teaspoons cinnamon
Beat all of the above ingredients together until smooth. Cover and refrigerate.
Source: Recipie Gold Mine.com
Spaghetti Warehouse Wedding Soup
1 gallon water
1 ounce chicken base or bouillon
1 cup celery, diced
1 cup carrot, shredded
1 cup yellow onion, diced
1 cup spinach, chopped, frozen
1 teaspoon basil (sweet)
1 teaspoon garlic, chopped
1 teaspoon black pepper
1 pound chicken breast meat, cooked and diced
1 pound tiny meatballs
1 cup spaghetti, cooked, broken long
Bring water to a boil.
Add chicken base. Stir to dissolve. Add celery, carrots, onions, spinach and basil. Simmer 10 minutes
Add meatballs, chicken and cooked spaghetti.
Yields 1 gallon.
NOTE: If you can't find tiny meatballs at the grocery store, you can use larger meatballs cut into quarters. If you make your own meatball mix, bake in oven and drain ahead of time.
Source: Recipie Gold Mine.com
1 ounce chicken base or bouillon
1 cup celery, diced
1 cup carrot, shredded
1 cup yellow onion, diced
1 cup spinach, chopped, frozen
1 teaspoon basil (sweet)
1 teaspoon garlic, chopped
1 teaspoon black pepper
1 pound chicken breast meat, cooked and diced
1 pound tiny meatballs
1 cup spaghetti, cooked, broken long
Bring water to a boil.
Add chicken base. Stir to dissolve. Add celery, carrots, onions, spinach and basil. Simmer 10 minutes
Add meatballs, chicken and cooked spaghetti.
Yields 1 gallon.
NOTE: If you can't find tiny meatballs at the grocery store, you can use larger meatballs cut into quarters. If you make your own meatball mix, bake in oven and drain ahead of time.
Source: Recipie Gold Mine.com
Red Lobster Hushpuppies
3 cups cornmeal
6 tablespoons baking powder
1 1/2 teaspoons salt
3/4 teaspoon pepper
3/8 teaspoon white pepper
1 cup minced onion
3 eggs, beaten
3/4 cup milk
Mix cornmeal with baking powder, salt, pepper, and onion.
Mix egg with milk and whisk into cornmeal.
Spoon hush puppies into hot oil and fry until golden brown.
Servings: 12
Source: Recipie Gold Mine.com
6 tablespoons baking powder
1 1/2 teaspoons salt
3/4 teaspoon pepper
3/8 teaspoon white pepper
1 cup minced onion
3 eggs, beaten
3/4 cup milk
Mix cornmeal with baking powder, salt, pepper, and onion.
Mix egg with milk and whisk into cornmeal.
Spoon hush puppies into hot oil and fry until golden brown.
Servings: 12
Source: Recipie Gold Mine.com
Red Lobster Cheddar Bay Biscuits
2 1/2 cups Bisquick baking mix
4 tablespoons cold butter
1 heaping cup grated cheddar cheese
3/4 cup cold whole milk
1/4 teaspoon garlic powder
Topping:
2 tablespoons butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
Pinch of salt
Heat oven to 400 degrees F.
Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk and 1/4 teaspoon garlic. Mix by hand until combined, but don't over-mix.
Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
After removing biscuits from the oven, melt 2 tablespoons butter in a small bowl in microwave. Stir in 1/2 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use all the butter.
Makes 12 biscuits.
Source: RecipeGoldMine.com
4 tablespoons cold butter
1 heaping cup grated cheddar cheese
3/4 cup cold whole milk
1/4 teaspoon garlic powder
Topping:
2 tablespoons butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
Pinch of salt
Heat oven to 400 degrees F.
Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk and 1/4 teaspoon garlic. Mix by hand until combined, but don't over-mix.
Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
After removing biscuits from the oven, melt 2 tablespoons butter in a small bowl in microwave. Stir in 1/2 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use all the butter.
Makes 12 biscuits.
Source: RecipeGoldMine.com
Olive Garden Spaghetti Sauce
2 pounds ground round
2 tablespoons oil
1 (14 ounce) can stewed tomatoes, cut up
6 ounces V-8 juice
1 (16 ounce) jar Prego spaghetti sauce
1 envelope onion soup mix
1/2 cup grape jelly
Brown meat in oil until pink color disappears. Crumble with fork. Stir in tomatoes, V-9 juice, Prego, soup mix and grape jelly. Cook, stirring often, 15 to 20 minutes or until jelly melts and sauce is piping hot.
Yields enough sauce for 6 to 8 servings.
Source: Olive Garden Website
2 tablespoons oil
1 (14 ounce) can stewed tomatoes, cut up
6 ounces V-8 juice
1 (16 ounce) jar Prego spaghetti sauce
1 envelope onion soup mix
1/2 cup grape jelly
Brown meat in oil until pink color disappears. Crumble with fork. Stir in tomatoes, V-9 juice, Prego, soup mix and grape jelly. Cook, stirring often, 15 to 20 minutes or until jelly melts and sauce is piping hot.
Yields enough sauce for 6 to 8 servings.
Source: Olive Garden Website
Olive Garden Peaches 'n' Cream Cheesecake
Sponge Cake Base:
1 egg
1/3 cup granulated sugar
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
2 tablespoons water
Filling:
2 pounds cream cheese, softened
1 cup granulated sugar
4 eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup peach liqueur or peach schnapps or
reserved peach juice from the canned
or fresh peaches
2 cups canned or firm ripe fresh peach slices,
drained well
Topping:
1 pint whipping cream or equivalent
For the Base: Heat oven to 375 degrees F. Lightly grease base of 10-inch springform pan.
Beat whole egg in 1 1/2-quart bowl with mixer on high speed, 4 minutes, to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla extract, baking powder and salt. Mix on low speed until fully blended. Pour into springform pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temperature.
For the Filling: Heat oven to 325 degrees F.
Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla extract, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully - distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes.
Cool to refrigerated temperature.
Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the refrigerator.
Source: Olive Garden Website
1 egg
1/3 cup granulated sugar
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
2 tablespoons water
Filling:
2 pounds cream cheese, softened
1 cup granulated sugar
4 eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup peach liqueur or peach schnapps or
reserved peach juice from the canned
or fresh peaches
2 cups canned or firm ripe fresh peach slices,
drained well
Topping:
1 pint whipping cream or equivalent
For the Base: Heat oven to 375 degrees F. Lightly grease base of 10-inch springform pan.
Beat whole egg in 1 1/2-quart bowl with mixer on high speed, 4 minutes, to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla extract, baking powder and salt. Mix on low speed until fully blended. Pour into springform pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temperature.
For the Filling: Heat oven to 325 degrees F.
Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla extract, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully - distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes.
Cool to refrigerated temperature.
Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the refrigerator.
Source: Olive Garden Website
Olive Garden Parmesan Chicken
1 cup plain bread crumbs
2 tablespoons all-purpose flour
1/4 cup parmesan cheese
1 cup milk
6 (1/2-inch thick) pieces chicken breast strips (chicken tenders)
Vegetable oil (for frying )
2 cups dry bowtie pasta
2 tablespoons butter
3 tablespoons olive oil
2 teaspoons crushed garlic
1/2 cup white table wine (Chablis)
1/4 cup water
2 tablespoons flour
3/4 cup half-and-half
1/4 cup sour cream
1/2 teaspoon salt
1/8 teaspoon basil Leaves
3/4 cup mild asiago cheese, finely grated
Prepare pasta according to package directions.
Wash and drain chicken strips.
Mix bread crumbs, flour, and parmesan cheese together. Place milk in dish for dipping. Dip chicken in bread crumb mixture than in milk and then back in bread crumbs. Place in fry pan that the oil has been heated and fry at medium to medium low temperature until golden. Remove and drain chicken.
In a saucepan over medium heat melt butter; add olive oil. With a whisk stir in flour until mixture is blended. Quickly add garlic; whisk. Add wine and blend. Immediately add half-and-half and sour cream stir. When mixture is smooth add grated cheese stir until melted. Finally sprinkle in basil and stir lightly and remove from heat.
Garnish:
4 broccoli florets, lightly steamed
2 white mushrooms, quartered, lightly steamed
1/4 teaspoon crushed red pepper
To assemble, place 2 cups pasta in individual a pasta dish. Spoon about 1/2 to 3/4 cup sauce over pasta; add broccoli and mushrooms. Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.
Source: Olive Garden Website
2 tablespoons all-purpose flour
1/4 cup parmesan cheese
1 cup milk
6 (1/2-inch thick) pieces chicken breast strips (chicken tenders)
Vegetable oil (for frying )
2 cups dry bowtie pasta
2 tablespoons butter
3 tablespoons olive oil
2 teaspoons crushed garlic
1/2 cup white table wine (Chablis)
1/4 cup water
2 tablespoons flour
3/4 cup half-and-half
1/4 cup sour cream
1/2 teaspoon salt
1/8 teaspoon basil Leaves
3/4 cup mild asiago cheese, finely grated
Prepare pasta according to package directions.
Wash and drain chicken strips.
Mix bread crumbs, flour, and parmesan cheese together. Place milk in dish for dipping. Dip chicken in bread crumb mixture than in milk and then back in bread crumbs. Place in fry pan that the oil has been heated and fry at medium to medium low temperature until golden. Remove and drain chicken.
In a saucepan over medium heat melt butter; add olive oil. With a whisk stir in flour until mixture is blended. Quickly add garlic; whisk. Add wine and blend. Immediately add half-and-half and sour cream stir. When mixture is smooth add grated cheese stir until melted. Finally sprinkle in basil and stir lightly and remove from heat.
Garnish:
4 broccoli florets, lightly steamed
2 white mushrooms, quartered, lightly steamed
1/4 teaspoon crushed red pepper
To assemble, place 2 cups pasta in individual a pasta dish. Spoon about 1/2 to 3/4 cup sauce over pasta; add broccoli and mushrooms. Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.
Source: Olive Garden Website
Olive Garden Minestrone
1 cup finely minced celery
1 cup finely minced onion
1 cup finely minced carrot
1/4 cup butter
1/2 cup garbanzo beans
1/2 cup kidney beans
1/2 cup whole dried peas
1/2 cup white pea beans
3/4 cup sliced carrots
3/4 cup coarsely chopped onion
3/4 cup sliced celery
3/4 cup chopped bell pepper
1/2 cup rice or barley
1 cup shell macaroni
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon basil
2 teaspoons soy sauce
Pepper to taste
Parmesan cheese
Slowly saut finely minced onion, celery and carrot in butter until very brown. Add peas and beans and about 3 quarts of water.
Cook slowly until beans are almost done (check garbanzos — they will take the longest) about 2 to 2 1/2 hours. Add the remaining vegetables, rice and spices and more water if necessary and cook another hour.
About 20 minutes before serving time add the macaroni and more water if needed.
Ladle into bowls and sprinkle with Parmesan cheese.
Serve with crusty garlic bread.
Source: Olive Garden Website
1 cup finely minced onion
1 cup finely minced carrot
1/4 cup butter
1/2 cup garbanzo beans
1/2 cup kidney beans
1/2 cup whole dried peas
1/2 cup white pea beans
3/4 cup sliced carrots
3/4 cup coarsely chopped onion
3/4 cup sliced celery
3/4 cup chopped bell pepper
1/2 cup rice or barley
1 cup shell macaroni
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon basil
2 teaspoons soy sauce
Pepper to taste
Parmesan cheese
Slowly saut finely minced onion, celery and carrot in butter until very brown. Add peas and beans and about 3 quarts of water.
Cook slowly until beans are almost done (check garbanzos — they will take the longest) about 2 to 2 1/2 hours. Add the remaining vegetables, rice and spices and more water if necessary and cook another hour.
About 20 minutes before serving time add the macaroni and more water if needed.
Ladle into bowls and sprinkle with Parmesan cheese.
Serve with crusty garlic bread.
Source: Olive Garden Website
Olive Garden Five-Cheese Lasagna
Cream Sauce:
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
Melt butter with medium heat in heavy, 1-quart saucepan. Add flour and stir until well-blended; cook until frothy.
Add milk, stirring constantly with wire whisk as mixture comes to a simmer. Cook and stir until thickened (3-4 minutes). Chill while mixing other ingredients.
Cheese Filling:
1/4 cup sun-dried tomatoes (oil packed), minced
1 tablespoon fresh garlic, minced
3 1/2 cups ricotta cheese
3 eggs
1 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 teaspoon salt
1 teaspoon black pepper
Drain and mince tomatoes and garlic. Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1 1/2 cups cooled cream sauce and mix until well blended. Refrigerate, reserving 1/2 cup for later use.
Other:
4 cups mozzarella cheese, shredded
1 cup spinach lasagna noodles or regular if unavailable
Marinara sauce, as desired
Extra Parmesan cheese, freshly grated
Cook lasagna noodles according to package directions.
Cool under cold water and drain. Place 3 lasagna noodles in a 9 x 13 x 2-inch lightly oiled baking dish, overlapping slightly.
Spread 1 1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese.
Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles. Spread 1/2 cup of reserved cream sauce over top and cover lightly with foil.
Heat oven to 350 degrees F and bake for 1 hour. Remove from oven and keep warm at least 30 minutes before serving.
Serve topped with hot marinara and Parmesan cheese. (Can be refrigerated a day before baking if desired.)
Source: Olive Garden Website
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
Melt butter with medium heat in heavy, 1-quart saucepan. Add flour and stir until well-blended; cook until frothy.
Add milk, stirring constantly with wire whisk as mixture comes to a simmer. Cook and stir until thickened (3-4 minutes). Chill while mixing other ingredients.
Cheese Filling:
1/4 cup sun-dried tomatoes (oil packed), minced
1 tablespoon fresh garlic, minced
3 1/2 cups ricotta cheese
3 eggs
1 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 teaspoon salt
1 teaspoon black pepper
Drain and mince tomatoes and garlic. Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1 1/2 cups cooled cream sauce and mix until well blended. Refrigerate, reserving 1/2 cup for later use.
Other:
4 cups mozzarella cheese, shredded
1 cup spinach lasagna noodles or regular if unavailable
Marinara sauce, as desired
Extra Parmesan cheese, freshly grated
Cook lasagna noodles according to package directions.
Cool under cold water and drain. Place 3 lasagna noodles in a 9 x 13 x 2-inch lightly oiled baking dish, overlapping slightly.
Spread 1 1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese.
Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles. Spread 1/2 cup of reserved cream sauce over top and cover lightly with foil.
Heat oven to 350 degrees F and bake for 1 hour. Remove from oven and keep warm at least 30 minutes before serving.
Serve topped with hot marinara and Parmesan cheese. (Can be refrigerated a day before baking if desired.)
Source: Olive Garden Website
Olive Garden Capellini Primavera
1/2 cup (1 stick) butter
1 1/2 cups chopped onions
3/4 cup julienne-cut carrots (1/8 x 1/8 x 1 1/2-inch)
5 cups (12 ounces) broccoli florets, cut into 1-inch pieces
3 cups (about 8 ounces) sliced mushrooms
1 1/4 cups thinly sliced yellow squash (cut
squash in half lengthwise before slicing)
1 teaspoon minced garlic
1 1/2 cups water
1 tablespoon beef bouillon granules (or vegetable broth)
1/4 cup sun-dried tomatoes, oil-packed, minced
1 1/4 cups crushed tomatoes in pur e
1 tablespoon finely chopped fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/8 teaspoon crushed red pepper flakes
1 pound fresh angel hair pasta
1/2 cup grated Parmesan cheese
Melt butter in Dutch oven over medium heat. Saute onions, carrots and broccoli in butter 5 minutes. Add mushrooms, squash and garlic. Saute 2 minutes.
Add all remaining ingredients except pasta and cheese; stir well. Bring to simmer, then cook 8 to 10 minutes or until vegetables are tender and flavors are well blended.
Serve over cooked angel hair pasta. Top with Parmesan cheese.
Makes 4 to 6 generous servings.
Source: Olive Garden Website
1 1/2 cups chopped onions
3/4 cup julienne-cut carrots (1/8 x 1/8 x 1 1/2-inch)
5 cups (12 ounces) broccoli florets, cut into 1-inch pieces
3 cups (about 8 ounces) sliced mushrooms
1 1/4 cups thinly sliced yellow squash (cut
squash in half lengthwise before slicing)
1 teaspoon minced garlic
1 1/2 cups water
1 tablespoon beef bouillon granules (or vegetable broth)
1/4 cup sun-dried tomatoes, oil-packed, minced
1 1/4 cups crushed tomatoes in pur e
1 tablespoon finely chopped fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/8 teaspoon crushed red pepper flakes
1 pound fresh angel hair pasta
1/2 cup grated Parmesan cheese
Melt butter in Dutch oven over medium heat. Saute onions, carrots and broccoli in butter 5 minutes. Add mushrooms, squash and garlic. Saute 2 minutes.
Add all remaining ingredients except pasta and cheese; stir well. Bring to simmer, then cook 8 to 10 minutes or until vegetables are tender and flavors are well blended.
Serve over cooked angel hair pasta. Top with Parmesan cheese.
Makes 4 to 6 generous servings.
Source: Olive Garden Website
Olive Garden Breadsticks
1 loaf frozen bread dough, thawed, and at room temperature
Pam vegetable spray
Garlic powder, to taste
Dried oregano leaf, rubbed to a fine powder between fingers
When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-size pieces (about 8 to 10). Place these 3 inches apart on Pam-sprayed cookie sheets. Let rise in a warm place until doubled - about 1 1/2 to 2 hours.
Holding Pam about 8 inches from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375 degrees F about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two.
This recipe yields 8 to 10 bread sticks.
Source: Olive Garden Website
Pam vegetable spray
Garlic powder, to taste
Dried oregano leaf, rubbed to a fine powder between fingers
When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-size pieces (about 8 to 10). Place these 3 inches apart on Pam-sprayed cookie sheets. Let rise in a warm place until doubled - about 1 1/2 to 2 hours.
Holding Pam about 8 inches from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375 degrees F about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two.
This recipe yields 8 to 10 bread sticks.
Source: Olive Garden Website
Olive Garden Bolognese Sauce
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
2 garlic cloves, finely chopped
8 ounces ground beef
6 ounces Italian sausage (skinned)
1 cup red wine
18 ounces chopped tomatoes, crushed
Salt (as needed)
Pepper (as needed)
1 teaspoon chopped rosemary
1 teaspoon chopped sage
12 ounces dry fettuccine
Heat oil in a large pan. Add celery, carrot, onion, garlic and cook gently about 5 minutes. Add the meat, cook 10 minutes over medium heat, stirring occasionally. Deglaze pan with wine, let reduce.
Add tomatoes and remaining ingredients, simmer slowly about 1 hour. Cook the pasta, drain, toss with sauce.
Source: Olive Garden Website
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
2 garlic cloves, finely chopped
8 ounces ground beef
6 ounces Italian sausage (skinned)
1 cup red wine
18 ounces chopped tomatoes, crushed
Salt (as needed)
Pepper (as needed)
1 teaspoon chopped rosemary
1 teaspoon chopped sage
12 ounces dry fettuccine
Heat oil in a large pan. Add celery, carrot, onion, garlic and cook gently about 5 minutes. Add the meat, cook 10 minutes over medium heat, stirring occasionally. Deglaze pan with wine, let reduce.
Add tomatoes and remaining ingredients, simmer slowly about 1 hour. Cook the pasta, drain, toss with sauce.
Source: Olive Garden Website
Olive Garden Alfredo Fettuccine
1 pint heavy cream
1 stick (1/2 cup) butter
2 tablespoons cream cheese
1/2 - 3/4 cup Parmesan cheese
1 teaspoon garlic powder, add in more to suit your taste if you prefer
Salt and pepper, to taste
8 ounces fettuccine, cooked and drained
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15 - 20 minutes over low heat.
Toss pasta lightly with sauce, coating well. Leftovers freeze well.
Source: Olive Garden Website
1 stick (1/2 cup) butter
2 tablespoons cream cheese
1/2 - 3/4 cup Parmesan cheese
1 teaspoon garlic powder, add in more to suit your taste if you prefer
Salt and pepper, to taste
8 ounces fettuccine, cooked and drained
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15 - 20 minutes over low heat.
Toss pasta lightly with sauce, coating well. Leftovers freeze well.
Source: Olive Garden Website
Lone Star Steakhouse & Saloon Chicken Pot Pie Soup
1 large stewing hen
6 cups water
2 cans mixed vegetables, minus liquid from one can
4 tablespoons chicken bouillon
2 teaspoons poultry seasoning
1/2 teaspoon sage
1 small jar pickled pearl onions
Salt, to taste
Pepper, to taste
2 Pillsbury pie crusts, per package directions
1/4 cup flour
1 tablespoon cornstarch
1 cup milk
1 tablespoon Kitchen Bouquet browning sauce
Cook chicken, in water, for about 4-5 hours. Turn often and keep covered. Skim fat as needed but don't remove all fat. Transfer chicken to a plate to cool, Keep broth simmering on low. Add two small cans of mixed vegetables, minus the liquid from one can. When chicken is cool, tear into small bites and add to broth. Add chicken bouillon, poultry seasoning, sage, pearl onions, pepper and salt. Bake two Pillsbury pie crusts according to package directions and let cool. Set aside.
In a shaker jar, mix flour, corn starch and milk. Shake until smooth. Add slowly to the broth, stirring constantly. Add Kitchen Bouquet and stir until smooth, adding more milk if necessary. Pour into bowls over the top of crumbled pie crust. Add a bit more crust on top.
This makes about 4 quarts of soup, which can be frozen. Defrost and bake pie crust at the time of serving.
Source: Recipe Gold Mine.com
6 cups water
2 cans mixed vegetables, minus liquid from one can
4 tablespoons chicken bouillon
2 teaspoons poultry seasoning
1/2 teaspoon sage
1 small jar pickled pearl onions
Salt, to taste
Pepper, to taste
2 Pillsbury pie crusts, per package directions
1/4 cup flour
1 tablespoon cornstarch
1 cup milk
1 tablespoon Kitchen Bouquet browning sauce
Cook chicken, in water, for about 4-5 hours. Turn often and keep covered. Skim fat as needed but don't remove all fat. Transfer chicken to a plate to cool, Keep broth simmering on low. Add two small cans of mixed vegetables, minus the liquid from one can. When chicken is cool, tear into small bites and add to broth. Add chicken bouillon, poultry seasoning, sage, pearl onions, pepper and salt. Bake two Pillsbury pie crusts according to package directions and let cool. Set aside.
In a shaker jar, mix flour, corn starch and milk. Shake until smooth. Add slowly to the broth, stirring constantly. Add Kitchen Bouquet and stir until smooth, adding more milk if necessary. Pour into bowls over the top of crumbled pie crust. Add a bit more crust on top.
This makes about 4 quarts of soup, which can be frozen. Defrost and bake pie crust at the time of serving.
Source: Recipe Gold Mine.com
Kentucky Fried Chicken Honey BBQ Wings
White vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder
6 to 8 cups vegetable oil
20 chicken wing pieces
1 egg, beaten
1 cup milk
2 cups flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
Combine the first nine ingredients in a small saucepan over medium heat. Stir until ingredients are well-combined and bring to a boil. Reduce heat and simmer uncovered for 15 to 20 minutes.
As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350 degrees F.
Combine the beaten egg with the milk in a small bowl.
In another small bowl, combine the flour, salt, pepper and MSG.
When oil is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is breaded.
Fry the wings in the oil for 8 to 12 minutes or until light, golden brown. Drain on paper towels.
When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately.
Source: Recipe Gold Mine
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder
6 to 8 cups vegetable oil
20 chicken wing pieces
1 egg, beaten
1 cup milk
2 cups flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
Combine the first nine ingredients in a small saucepan over medium heat. Stir until ingredients are well-combined and bring to a boil. Reduce heat and simmer uncovered for 15 to 20 minutes.
As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350 degrees F.
Combine the beaten egg with the milk in a small bowl.
In another small bowl, combine the flour, salt, pepper and MSG.
When oil is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is breaded.
Fry the wings in the oil for 8 to 12 minutes or until light, golden brown. Drain on paper towels.
When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately.
Source: Recipe Gold Mine
KFC BBQ Baked Beans
1 (28 ounce) can Bush's Baked beans
3 1/2 cups BBQ sauce (depending on how tangy you like it)
1/4 cup brown sugar
1/4 cup finely diced onions
1/2 cup hickory smoked bacon
Fry bacon lightly (until heated through but still soggy). Then put everything in a casserole dish and bake for about 20 to 30 minutes at 350 degrees F. It can be done in a saucepan but will not be quite as flavorful.
Source: Recipie Gold Mine.com
3 1/2 cups BBQ sauce (depending on how tangy you like it)
1/4 cup brown sugar
1/4 cup finely diced onions
1/2 cup hickory smoked bacon
Fry bacon lightly (until heated through but still soggy). Then put everything in a casserole dish and bake for about 20 to 30 minutes at 350 degrees F. It can be done in a saucepan but will not be quite as flavorful.
Source: Recipie Gold Mine.com
KFC Cole Slaw
8 1/8 cups cabbage
1/3 cup carrot
1 teaspoon onion, chopped fine
3/4 cup buttermilk
1/2 cup mayonnaise
1/8 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup granulated sugar
Core the cabbage, then shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Shred the carrot the same way. Mix together cabbage, carrot and onion.
In a bowl combine the buttermilk, mayonnaise, milk and lemon juice with a whisk until well combined. Add the salt and pepper. Add the sugar to the sauce until well mixed in. Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate for 13 hours in the refrigerator.
Sources: Recipie Gold Mine.com
1/3 cup carrot
1 teaspoon onion, chopped fine
3/4 cup buttermilk
1/2 cup mayonnaise
1/8 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup granulated sugar
Core the cabbage, then shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Shred the carrot the same way. Mix together cabbage, carrot and onion.
In a bowl combine the buttermilk, mayonnaise, milk and lemon juice with a whisk until well combined. Add the salt and pepper. Add the sugar to the sauce until well mixed in. Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate for 13 hours in the refrigerator.
Sources: Recipie Gold Mine.com
Jack's Old South BBQ & Grill Peach BBQ Beans
8 strips bacon, cut into 1-inch pieces
1 red bell pepper, seeded and chopped
1 large yellow onion, chopped
1 (#10 can - about 6 pounds and 10 ounces) baked
beans (recommended: Bush's)
3 cups canned peach pie filling
1/2 cup barbecue sauce
2 tablespoons Jack's Old South BBQ Rub
Heat oven to 325 degrees F.
Heat a large skillet over medium heat. Add the bacon and cook, stirring, until somewhat crispy and its fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the skillet.
Add the pepper and onion to the skillet and cook, stirring, until softened, about 6 minutes. Transfer the mixture to a large baking pan.
Add the bacon, beans, pie filling, barbecue sauce, and rub to the pan. Mix to combine and bake, uncovered, until hot and bubbly, about 1 hour.
Jack's Old South BBQ Rub:
1/4 cup brown sugar
1/4 cup sweet paprika
1/4 cup kosher salt
3 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil
Combine all ingredients and mix well.
Yields 3/4 cup.
Source: Recipe Gold Mine.com
1 red bell pepper, seeded and chopped
1 large yellow onion, chopped
1 (#10 can - about 6 pounds and 10 ounces) baked
beans (recommended: Bush's)
3 cups canned peach pie filling
1/2 cup barbecue sauce
2 tablespoons Jack's Old South BBQ Rub
Heat oven to 325 degrees F.
Heat a large skillet over medium heat. Add the bacon and cook, stirring, until somewhat crispy and its fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the skillet.
Add the pepper and onion to the skillet and cook, stirring, until softened, about 6 minutes. Transfer the mixture to a large baking pan.
Add the bacon, beans, pie filling, barbecue sauce, and rub to the pan. Mix to combine and bake, uncovered, until hot and bubbly, about 1 hour.
Jack's Old South BBQ Rub:
1/4 cup brown sugar
1/4 cup sweet paprika
1/4 cup kosher salt
3 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil
Combine all ingredients and mix well.
Yields 3/4 cup.
Source: Recipe Gold Mine.com
Jack Stack Barbecue Mushroom Casserole
Yield: 8 servings
8 slices white bread
1/2 cup butter
1 pound fresh mushrooms, sliced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup mayonnaise
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
2 eggs, slightly beaten
1 (10 ounce) can cream of mushroom soup
1/2 cup shredded Cheddar cheese
Spread bread on both sides with 4 tablespoons of the butter. Cut 3 slices of the bread into 1-inch cubes, reserving remaining bread. Arrange bread cubes in buttered baking dish; set aside.
Saut mushrooms in 2 tablespoons of the butter in a skillet until most of the liquid has evaporated. Spread mushrooms over bread cubes.
Saut onions, celery and green pepper in remaining 2 tablespoons of butter in skillet until vegetables are tender. Stir in mayonnaise, salt and pepper. Spread over prepared layers.
Cut 3 slices of the reserved bread into 1 -inch cubes; spread over vegetable mixture. Pour mixture of milk and eggs over prepared layers. Chill for 1 hour or longer.
Spread with soup. Cut remaining 2 slices of reserved bread into 1-inch cubes; sprinkle over the top. Bake at 350 degrees F for 40 to 50 minutes or until brown and bubbly.
Sprinkle with cheese. Bake for 10 minutes longer.
Source: Recipe Gold Mine.com
8 slices white bread
1/2 cup butter
1 pound fresh mushrooms, sliced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup mayonnaise
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
2 eggs, slightly beaten
1 (10 ounce) can cream of mushroom soup
1/2 cup shredded Cheddar cheese
Spread bread on both sides with 4 tablespoons of the butter. Cut 3 slices of the bread into 1-inch cubes, reserving remaining bread. Arrange bread cubes in buttered baking dish; set aside.
Saut mushrooms in 2 tablespoons of the butter in a skillet until most of the liquid has evaporated. Spread mushrooms over bread cubes.
Saut onions, celery and green pepper in remaining 2 tablespoons of butter in skillet until vegetables are tender. Stir in mayonnaise, salt and pepper. Spread over prepared layers.
Cut 3 slices of the reserved bread into 1 -inch cubes; spread over vegetable mixture. Pour mixture of milk and eggs over prepared layers. Chill for 1 hour or longer.
Spread with soup. Cut remaining 2 slices of reserved bread into 1-inch cubes; sprinkle over the top. Bake at 350 degrees F for 40 to 50 minutes or until brown and bubbly.
Sprinkle with cheese. Bake for 10 minutes longer.
Source: Recipe Gold Mine.com
IHOP-Style Cream of Wheat Pancakes
15 portions
3 1/2 cups plain non fat yogurt
4 tablespoons honey
1 pound 11 ounces pancake mix (complete)
1 pound 2 ounces Cream of Wheat cereal, uncooked
2 teaspoons baking powder
5 1/2 cups skim milk
8 eggs, beaten
1 cup vegetable oil
Mix yogurt and honey until smooth, cover and reserve in refrigerator. Combine pancake mix, cereal, and baking powder, reserve.
In a large bowl, combine milk, eggs, and vegetable oil; stir in dry ingredients, for each serving ladle 3 scant 2 ounce portions of batter onto a medium-hot lightly greased griddle. Cook until pancake tops begin to bubble Flip. Cook until golden brown.
Serve with 2 ounces yogurt and honey. Garnish with fresh fruit.
Source: Recipe Gold Mine.com
3 1/2 cups plain non fat yogurt
4 tablespoons honey
1 pound 11 ounces pancake mix (complete)
1 pound 2 ounces Cream of Wheat cereal, uncooked
2 teaspoons baking powder
5 1/2 cups skim milk
8 eggs, beaten
1 cup vegetable oil
Mix yogurt and honey until smooth, cover and reserve in refrigerator. Combine pancake mix, cereal, and baking powder, reserve.
In a large bowl, combine milk, eggs, and vegetable oil; stir in dry ingredients, for each serving ladle 3 scant 2 ounce portions of batter onto a medium-hot lightly greased griddle. Cook until pancake tops begin to bubble Flip. Cook until golden brown.
Serve with 2 ounces yogurt and honey. Garnish with fresh fruit.
Source: Recipe Gold Mine.com
IHOP Harvest Grain & Nut Pancakes
Waffle Mix:
7 3/4 cups all-purpose flour
1 1/8 cups Quaker quick oatmeal
1 1/2 cups whole wheat flour
3 1/2 cups corn meal
l cup wheat bran
3/4 cup granulated sugar
2 cups finely chopped pecans
5 3/4 tablespoons baking powder
2 1/2 teaspoons baking soda
2 1/3 tablespoons dry malt
1 3/4 teaspoons salt
Mix all ingredients together. Store in an airtight container. Dry malt is available from home-brew stores or "scratch" bagel bakeries.
Waffle/Pancake Batter:
1 3/4 cups buttermilk (use 2 plus cups for pancakes!)
2 extra-large eggs
2 cups Waffle Mix (above)
2 teaspoons vanilla extract
6 tablespoons butter
1 teaspoon water
Put buttermilk in bowl and whisk in eggs. Whisk in Harvest Grain waffle mix. Melt butter in microwave with 1 teaspoon of water and whisk into batter.
Source: Recipe Gold Mine.com
7 3/4 cups all-purpose flour
1 1/8 cups Quaker quick oatmeal
1 1/2 cups whole wheat flour
3 1/2 cups corn meal
l cup wheat bran
3/4 cup granulated sugar
2 cups finely chopped pecans
5 3/4 tablespoons baking powder
2 1/2 teaspoons baking soda
2 1/3 tablespoons dry malt
1 3/4 teaspoons salt
Mix all ingredients together. Store in an airtight container. Dry malt is available from home-brew stores or "scratch" bagel bakeries.
Waffle/Pancake Batter:
1 3/4 cups buttermilk (use 2 plus cups for pancakes!)
2 extra-large eggs
2 cups Waffle Mix (above)
2 teaspoons vanilla extract
6 tablespoons butter
1 teaspoon water
Put buttermilk in bowl and whisk in eggs. Whisk in Harvest Grain waffle mix. Melt butter in microwave with 1 teaspoon of water and whisk into batter.
Source: Recipe Gold Mine.com
Hard Rock Cafe Handmade Onion Rings
1 yellow onion, sliced into 1/2-inch rings
(hold in cold water, discard cores)
Flour to coat
3 eggs blended with 1/2 cup milk (makes an egg wash)
Bread crumbs to taste
Vegetable oil for deep frying
1/2 cup kosher salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons coarse black pepper
1 1/2 teaspoons celery salt
Remove onions from water, shaking off any excess. Place rings into the flour and coat evenly. In a small bowl, combine eggs and milk. Mix thoroughly. Place floured rings into egg wash and coat well. Remove from egg wash, and place into bread crumbs, coating evenly. Shake off excess.
Heat oil to 350 degrees F. Place onion rings in a fry basket, and fry in hot oil for three minutes or until golden brown and fully cooked. Remove from oil and drain well.
In a small container, combine kosher salt, onion powder, garlic powder, coarse black pepper and celery salt. Mix thoroughly. Sprinkle salt mixture (called Hard Rock Cafe seasoning) over hot onion rings. Serve immediately.
Yield: Served as an appetizer or side dish, serving size depends upon personal preference.
(hold in cold water, discard cores)
Flour to coat
3 eggs blended with 1/2 cup milk (makes an egg wash)
Bread crumbs to taste
Vegetable oil for deep frying
1/2 cup kosher salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons coarse black pepper
1 1/2 teaspoons celery salt
Remove onions from water, shaking off any excess. Place rings into the flour and coat evenly. In a small bowl, combine eggs and milk. Mix thoroughly. Place floured rings into egg wash and coat well. Remove from egg wash, and place into bread crumbs, coating evenly. Shake off excess.
Heat oil to 350 degrees F. Place onion rings in a fry basket, and fry in hot oil for three minutes or until golden brown and fully cooked. Remove from oil and drain well.
In a small container, combine kosher salt, onion powder, garlic powder, coarse black pepper and celery salt. Mix thoroughly. Sprinkle salt mixture (called Hard Rock Cafe seasoning) over hot onion rings. Serve immediately.
Yield: Served as an appetizer or side dish, serving size depends upon personal preference.
Hard Rock Cafe Baby Rock Watermelon Ribs
This makes enough for 4 pounds of ribs.
Hard Rock Cafe Watermelon BBQ Sauce:
Watermelon rind from about 1/2 of a small watermelon
1 cup dark corn syrup
1/2 cup water
1/4 cup tomato catsup
1/4 cup distilled white vinegar
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon liquid smoke
1/4 teaspoon black pepper
To prepare the watermelon rind, cut off the green skin and about 1/2 inch of the hard white part of the rind, keeping the part that is lighter red to white. This is the tender part of the rind. (Avoid using the harder, white rind that is just inside the green skin.)
Cut the trimmed rind into chunks or pieces, and pur e in a blender or food processor for about 10 seconds only. Strain the liquid from the pulp, and measure 1 cup of strained pulp.
In a saucepan, combine the 1 cup of strained pulp with all of the remaining ingredients, and bring this mixture to a boil over high heat. Immediately reduce heat and simmer, covered, for about 1 hour or until the sauce has reached desired thickness.
To make the famous ribs:
Marinate 4 pounds of baby back ribs for two hours minimum - or overnight - in one recipe for Watermelon Barbecue Sauce, reserving some sauce (marinade) for basting at grilling time.
Bake the marinated ribs, wrapped in foil (seam side up so the package won't leak in the oven), at 300 degrees F for 2 to 2 1/2 hours or until ribs are very tender and the rib meat begins to pull back (about 1/2 inch) from the cut ends of the bone.
Remove ribs from foil and place on grill, brushing with reserved marinade - about 2 to 4 minutes per side. Finished ribs should be slightly charred, but not burned.
Serve with leftover sauce on the side.
Hard Rock Cafe Watermelon BBQ Sauce:
Watermelon rind from about 1/2 of a small watermelon
1 cup dark corn syrup
1/2 cup water
1/4 cup tomato catsup
1/4 cup distilled white vinegar
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon liquid smoke
1/4 teaspoon black pepper
To prepare the watermelon rind, cut off the green skin and about 1/2 inch of the hard white part of the rind, keeping the part that is lighter red to white. This is the tender part of the rind. (Avoid using the harder, white rind that is just inside the green skin.)
Cut the trimmed rind into chunks or pieces, and pur e in a blender or food processor for about 10 seconds only. Strain the liquid from the pulp, and measure 1 cup of strained pulp.
In a saucepan, combine the 1 cup of strained pulp with all of the remaining ingredients, and bring this mixture to a boil over high heat. Immediately reduce heat and simmer, covered, for about 1 hour or until the sauce has reached desired thickness.
To make the famous ribs:
Marinate 4 pounds of baby back ribs for two hours minimum - or overnight - in one recipe for Watermelon Barbecue Sauce, reserving some sauce (marinade) for basting at grilling time.
Bake the marinated ribs, wrapped in foil (seam side up so the package won't leak in the oven), at 300 degrees F for 2 to 2 1/2 hours or until ribs are very tender and the rib meat begins to pull back (about 1/2 inch) from the cut ends of the bone.
Remove ribs from foil and place on grill, brushing with reserved marinade - about 2 to 4 minutes per side. Finished ribs should be slightly charred, but not burned.
Serve with leftover sauce on the side.
Dave and Buster's Cheeseburger Pizza
1 tablespoon cornmeal
8 to 10 ounces pizza dough
2 tablespoons olive oil
3 tablespoons ketcup/mustard mix (50/50 mix of ketchup and mustard)
3/4 cup American shredded cheese mixture
1 cup char-grilled burger
2 tablespoons kosher pickle slices (julienned)
2 tablespoons sliced red onions
1/2 cup mozzarella cheese, shredded
Garnish:
1 tablespoon spicy ketchup
1 tablespoon real crispy bacon bits
2 slices tomatoes
1/2 cup shredded lettuce
2 tablespoons diced onions
Dip the pizza dough in flour and roll out the pizza dough to form a 10- to 11-inch circle. Place on a pan that has been lightly dusted with cornmeal.
Ladle on ketchup/mustard mixture and spread almost to edges.
Place cheeseburger cheese evenly over pizza.
Place the chargrilled diced burger, pickles, red onions and the shredded mozzarella cheese. Bake the pizza in a preheated oven at 450 degrees F for about 12 to 15 minutes.
When the pizza is cooked, remove from the oven and place the following items on top evenly to the edges: spicy ketchup, crispy crumbled bacon bits, shredded lettuce, tomato slices, diced onions.
NOTES: The American cheese is a mixture of yellow and white shredded American cheeses, mixed with a pinch of seasoning (use your favorite type).
Servings: 1 pizza
Source: Recipe Gold Mine.com
8 to 10 ounces pizza dough
2 tablespoons olive oil
3 tablespoons ketcup/mustard mix (50/50 mix of ketchup and mustard)
3/4 cup American shredded cheese mixture
1 cup char-grilled burger
2 tablespoons kosher pickle slices (julienned)
2 tablespoons sliced red onions
1/2 cup mozzarella cheese, shredded
Garnish:
1 tablespoon spicy ketchup
1 tablespoon real crispy bacon bits
2 slices tomatoes
1/2 cup shredded lettuce
2 tablespoons diced onions
Dip the pizza dough in flour and roll out the pizza dough to form a 10- to 11-inch circle. Place on a pan that has been lightly dusted with cornmeal.
Ladle on ketchup/mustard mixture and spread almost to edges.
Place cheeseburger cheese evenly over pizza.
Place the chargrilled diced burger, pickles, red onions and the shredded mozzarella cheese. Bake the pizza in a preheated oven at 450 degrees F for about 12 to 15 minutes.
When the pizza is cooked, remove from the oven and place the following items on top evenly to the edges: spicy ketchup, crispy crumbled bacon bits, shredded lettuce, tomato slices, diced onions.
NOTES: The American cheese is a mixture of yellow and white shredded American cheeses, mixed with a pinch of seasoning (use your favorite type).
Servings: 1 pizza
Source: Recipe Gold Mine.com
Cracker Barrel Old Country Store Sawmill Gravy
1/4 cup fried meat grease
1/4 cup flour
1 sausage patty, cooked and crumbled
1/4 cup bacon bits
2 cups milk
Salt
Coarsely-ground pepper
After frying bacon, ham or chicken, pour off fat and measure 1/4 cup drippings. Place back in pan and add flour. Stir until blended. Add milk and cook over medium heat, stirring constantly until bubbling and thick. Season to taste with salt and coarse ground pepper. Add crumbled sausage and bacon bits. Stir well.
Source: Recipe Gold Mine.com
1/4 cup flour
1 sausage patty, cooked and crumbled
1/4 cup bacon bits
2 cups milk
Salt
Coarsely-ground pepper
After frying bacon, ham or chicken, pour off fat and measure 1/4 cup drippings. Place back in pan and add flour. Stir until blended. Add milk and cook over medium heat, stirring constantly until bubbling and thick. Season to taste with salt and coarse ground pepper. Add crumbled sausage and bacon bits. Stir well.
Source: Recipe Gold Mine.com
Cracker Barrel Old Country Store Potato Soup
3 pounds potatoes, peeled and dice 1/2 x 1-inch
(weigh 3 pounds after peeling)
8 ounces chopped celery
2 1/2 quarts water
4 ounces chicken base
1/2 teaspoon pepper
1 tablespoon Jane's Crazy Salt ( I found it at Kroger)
1 1/2 quarts milk
4 ounces melted margarine
l cup flour
In large pot put first 7 ingredients in large pot and simmer 20 minutes.
Add milk and bring to 170 degrees F.
In bowl blend melted margarine and flour till smooth then add 1 quart of soup broth and blend. Using wire whip add back to pot and blend well. Simmer 20 minutes.
Yields 12 (10 ounce) servings.
Source: Recipe Gold Mine.com
(weigh 3 pounds after peeling)
8 ounces chopped celery
2 1/2 quarts water
4 ounces chicken base
1/2 teaspoon pepper
1 tablespoon Jane's Crazy Salt ( I found it at Kroger)
1 1/2 quarts milk
4 ounces melted margarine
l cup flour
In large pot put first 7 ingredients in large pot and simmer 20 minutes.
Add milk and bring to 170 degrees F.
In bowl blend melted margarine and flour till smooth then add 1 quart of soup broth and blend. Using wire whip add back to pot and blend well. Simmer 20 minutes.
Yields 12 (10 ounce) servings.
Source: Recipe Gold Mine.com
Cracker Barrel Old Country Store Coca-Cola Cake
2 cups all-purpose flour
2 cups granulated sugar
3 tablespoons cocoa
1 cup butter or margarine
1/2 cup buttermilk
1 cup Coca-Cola
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
Pinch of salt
1 1/2 cups miniature marshmallows
Heat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.
Combine dry ingredients in a bowl.
Heat butter, cocoa and Coca-Cola to boil and pour over the flour mixture. Mix well. Add eggs, buttermilk, vanilla extract and marshmallows and blend. The batter will be thin with marshmallows floating on top. Bake for 45 minutes.
Frosting:
1/2 cup butter or margarine
3 tablespoons cocoa
6 tablespoons Coca-Cola
1 box confectioners' sugar
1 teaspoon vanilla extract
Boil first three ingredients. Remove from the heat and blend in the sugar and vanilla extract. Spread on warm cake.
Source: Recipe Gold Mine.com
2 cups granulated sugar
3 tablespoons cocoa
1 cup butter or margarine
1/2 cup buttermilk
1 cup Coca-Cola
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
Pinch of salt
1 1/2 cups miniature marshmallows
Heat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.
Combine dry ingredients in a bowl.
Heat butter, cocoa and Coca-Cola to boil and pour over the flour mixture. Mix well. Add eggs, buttermilk, vanilla extract and marshmallows and blend. The batter will be thin with marshmallows floating on top. Bake for 45 minutes.
Frosting:
1/2 cup butter or margarine
3 tablespoons cocoa
6 tablespoons Coca-Cola
1 box confectioners' sugar
1 teaspoon vanilla extract
Boil first three ingredients. Remove from the heat and blend in the sugar and vanilla extract. Spread on warm cake.
Source: Recipe Gold Mine.com
Cracker Barrel Chicken Casserole
Cornbread:
1 cup yellow cornmeal
1/3 cup all-purpose flour
1 1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons vegetable oil
3/4 cup buttermilk
1 egg
1/2 cup melted butter
Mix all except melted butter together in mixing bowl until smooth. Pour into greased 8-inch square baking pan and bake at 375 degrees F for 20 - 25 minutes until done. Remove from oven and let cool completely.
When cool, crumble cornbread and place 3 cups of cornbread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well, set aside
Chicken Filling:
2 tablespoons butter
1/4 cup chopped yellow onion
1/2 cup celery, sliced thin
1 3/4 cups chicken broth
1 can cream of chicken soup
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups cooked chicken breasts, cut into bite-size pieces
In saucepan on medium low heat, place butter and saut onion and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt and pepper. Stir until well blended and soup is dissolved completely. Add chicken; stir and blend until mixture reaches a low simmer. Cook for 5 minutes, then remove from heat. Place chicken mixture in buttered 2 1/2-quart casserole dish or individual casserole dishes (about four ). Spoon cornbread crumb topping on top of chicken mixture; do not stir into chicken filling. Place baking dish in preheated oven at 350 degrees F for 35 - 40 minutes. The crumbs will turn a golden yellow.
A side order of country green beans or salad makes for a hearty meal.
Source: Recipe Gold Mine.com
1 cup yellow cornmeal
1/3 cup all-purpose flour
1 1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons vegetable oil
3/4 cup buttermilk
1 egg
1/2 cup melted butter
Mix all except melted butter together in mixing bowl until smooth. Pour into greased 8-inch square baking pan and bake at 375 degrees F for 20 - 25 minutes until done. Remove from oven and let cool completely.
When cool, crumble cornbread and place 3 cups of cornbread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well, set aside
Chicken Filling:
2 tablespoons butter
1/4 cup chopped yellow onion
1/2 cup celery, sliced thin
1 3/4 cups chicken broth
1 can cream of chicken soup
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups cooked chicken breasts, cut into bite-size pieces
In saucepan on medium low heat, place butter and saut onion and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt and pepper. Stir until well blended and soup is dissolved completely. Add chicken; stir and blend until mixture reaches a low simmer. Cook for 5 minutes, then remove from heat. Place chicken mixture in buttered 2 1/2-quart casserole dish or individual casserole dishes (about four ). Spoon cornbread crumb topping on top of chicken mixture; do not stir into chicken filling. Place baking dish in preheated oven at 350 degrees F for 35 - 40 minutes. The crumbs will turn a golden yellow.
A side order of country green beans or salad makes for a hearty meal.
Source: Recipe Gold Mine.com
Cracker Barrel Old Country Store Biscuits
2 1/4 cups Bisquick baking mix
2/3 cup buttermilk
1 teaspoon granulated sugar
1 tablespoon butter, melted
Heat oven to 450 degrees F.
Mix first three ingredients together, add 1 tablespoon of the melted butter into batter. Stir ingredients until soft dough forms.
Turn onto surface that has been dusted with flour. Knead 20 times, roll 1/2-inch thick, cut with a cutter into biscuits, and place in an ungreased 8-inch square cake pan.
Place biscuits next to each other, when the you have placed all of them in the pan flatten slightly. Bake for 8 to 10 minutes.
Source: Recipie Gold Mine.com
2/3 cup buttermilk
1 teaspoon granulated sugar
1 tablespoon butter, melted
Heat oven to 450 degrees F.
Mix first three ingredients together, add 1 tablespoon of the melted butter into batter. Stir ingredients until soft dough forms.
Turn onto surface that has been dusted with flour. Knead 20 times, roll 1/2-inch thick, cut with a cutter into biscuits, and place in an ungreased 8-inch square cake pan.
Place biscuits next to each other, when the you have placed all of them in the pan flatten slightly. Bake for 8 to 10 minutes.
Source: Recipie Gold Mine.com
Cracker Barrel Old Country Store Beef Stew
1 portion Beef Stew Setup
3 quarts water
2 cans Veg-All (The huge family size)
In pot add water and stew setup and cook on medium till setup is thawed. Drain Veg-All and add to stew mixture. Cook on medium heat for 30 minutes.
Beef Stew Setup:
3 pounds onions
30 pounds thawed stew beef
1/2 gallon water
1/2 cup salt
6 tablespoons pepper
4 1/2 quarts diced tomatoes (canned or fresh)
4 1/2 quarts tomato ketchup
Combine all ingredients in a large pot. Cook on a medium boil for 2 1/2 hours or until meat is tender. Divide into thirds for three portions of setup. You can freeze until it is needed.
Dry Mix for biscuits and dumplings:
15 pounds flour
46 ounces shortening
Blend mixture on low for 4 minutes. Shelf life 5 days
Biscuits (Wet Mix):
1/2 gallon buttermilk
1 heaping gallon (6 pounds 4 ounces) Dry Mix
Mix for 20 seconds on low in a blender. On a lightly floured table, spoon out 1/2 of the wet mix. With lightly floured hands, pat top and sides of dough. Knead no more than 4 times; roll dough to an even thickness. Relax dough by lifting all sides until it shrinks back evenly to a 1/2 inch thickness. Cut biscuits out with a lightly floured cutter. Bake at 475 degrees F for 7 to 10 minute or until lightly brown. Brush tops with melted margarine
TIPS**DO NOT USE MORE thank a light covering of flour on the biscuit table when rolling out wet mix. Excess flour will dry out the wet mix and keep the dough from sticking together during the second rollout.
**Remember to knead the dough no more than 4 times. Knead the dough just enough to make it rollable. This will keep the biscuits light a tender.
**The biscuits must be baked immediately after rollout.
Dumplings (12 pounds):
4 gallons water
12 ounces chicken base with pepper
Flour
Wet Mix (Above)
In a pot bring water and chicken base to a rapid boil. Work with 1/2 batch of wet mix on a heavy floured table, knead 30 times. Roll dough out to a 1/8 inch thickness. DO NOT RELAX THE DOUGH.
Flour the top of the dough heavily. Cut the dough into 2 inch squares; using a dough scrapper lift the dough squares into a pan. Keep the dough flat. Pour all dough into boiling broth at once. Separate gently with a spoon to encourage separation. Leave uncovered and boil rapidly for 5 minutes. Cover and reduce heat to a simmer and cook for 20 minutes.
**Broth will seem thin but it will thicken in a hot box in 40 minutes.
3 quarts water
2 cans Veg-All (The huge family size)
In pot add water and stew setup and cook on medium till setup is thawed. Drain Veg-All and add to stew mixture. Cook on medium heat for 30 minutes.
Beef Stew Setup:
3 pounds onions
30 pounds thawed stew beef
1/2 gallon water
1/2 cup salt
6 tablespoons pepper
4 1/2 quarts diced tomatoes (canned or fresh)
4 1/2 quarts tomato ketchup
Combine all ingredients in a large pot. Cook on a medium boil for 2 1/2 hours or until meat is tender. Divide into thirds for three portions of setup. You can freeze until it is needed.
Dry Mix for biscuits and dumplings:
15 pounds flour
46 ounces shortening
Blend mixture on low for 4 minutes. Shelf life 5 days
Biscuits (Wet Mix):
1/2 gallon buttermilk
1 heaping gallon (6 pounds 4 ounces) Dry Mix
Mix for 20 seconds on low in a blender. On a lightly floured table, spoon out 1/2 of the wet mix. With lightly floured hands, pat top and sides of dough. Knead no more than 4 times; roll dough to an even thickness. Relax dough by lifting all sides until it shrinks back evenly to a 1/2 inch thickness. Cut biscuits out with a lightly floured cutter. Bake at 475 degrees F for 7 to 10 minute or until lightly brown. Brush tops with melted margarine
TIPS**DO NOT USE MORE thank a light covering of flour on the biscuit table when rolling out wet mix. Excess flour will dry out the wet mix and keep the dough from sticking together during the second rollout.
**Remember to knead the dough no more than 4 times. Knead the dough just enough to make it rollable. This will keep the biscuits light a tender.
**The biscuits must be baked immediately after rollout.
Dumplings (12 pounds):
4 gallons water
12 ounces chicken base with pepper
Flour
Wet Mix (Above)
In a pot bring water and chicken base to a rapid boil. Work with 1/2 batch of wet mix on a heavy floured table, knead 30 times. Roll dough out to a 1/8 inch thickness. DO NOT RELAX THE DOUGH.
Flour the top of the dough heavily. Cut the dough into 2 inch squares; using a dough scrapper lift the dough squares into a pan. Keep the dough flat. Pour all dough into boiling broth at once. Separate gently with a spoon to encourage separation. Leave uncovered and boil rapidly for 5 minutes. Cover and reduce heat to a simmer and cook for 20 minutes.
**Broth will seem thin but it will thicken in a hot box in 40 minutes.
Cracker Barrel Apple Crisp
1 (28 ounce) jar Cracker Barrel Fried Apples
1/2 cup cold butter
1 (16 ounce) bag Kari Lee's Orchard Fresh Apple Crisp
Mix
Heat oven to 350 degrees F.
Spread apples in a buttered 8- or 9-inch pie pan.
Combine mix with cold butter.
Mix with fork until mixture looks like course crumbs.
Sprinkle topping evenly over the apples.
Bake 50 minutes or until topping is golden.
Serve warm or at room temperature with whipped cream or ice cream.
Makes 8 servings
Source: Recipe Gold Mine.com
1/2 cup cold butter
1 (16 ounce) bag Kari Lee's Orchard Fresh Apple Crisp
Mix
Heat oven to 350 degrees F.
Spread apples in a buttered 8- or 9-inch pie pan.
Combine mix with cold butter.
Mix with fork until mixture looks like course crumbs.
Sprinkle topping evenly over the apples.
Bake 50 minutes or until topping is golden.
Serve warm or at room temperature with whipped cream or ice cream.
Makes 8 servings
Source: Recipe Gold Mine.com
Cheesecake Factory Kahlua Almond Cheesecake
Crust:
1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup graham cracker crumbs
2 tablespoons melted butter
Filling:
1 1/2 pounds cream cheese, room temperature
1 1/3 cups granulated sugar, room temperature
5 large eggs, room temperature
16 ounces sour cream, room temperature
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice, room temperature
Crust: Mix all nuts and crumbs together with melted butter. Spread in bottom and 1 inch up sides of 9-inch springform pan that has been sprayed or coated with butter. Set aside.
Filling: These ingredients MUST be at room temperature.
Beat the cream cheese until light and fluffy. Add the sugar a little at a time and continue beating until creamy. Add the eggs, 1 at a time, beating well after each. Add the flour, vanilla extract and lemon juice and beat well. Add the sour cream and beat well. Pour mixture into pan and place in the middle of a 325 degree F preheated oven for 1 hour 15 minutes.
When time is up, turn oven off and prop open the door and leave cheesecake in oven for 1 hour.
Remove from oven and continue to cool completely before refrigerating for 24 hours.
The wait is well worth it...the flavors ripen beautifully.
Source: Recipe Gold Mine.com
1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup graham cracker crumbs
2 tablespoons melted butter
Filling:
1 1/2 pounds cream cheese, room temperature
1 1/3 cups granulated sugar, room temperature
5 large eggs, room temperature
16 ounces sour cream, room temperature
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice, room temperature
Crust: Mix all nuts and crumbs together with melted butter. Spread in bottom and 1 inch up sides of 9-inch springform pan that has been sprayed or coated with butter. Set aside.
Filling: These ingredients MUST be at room temperature.
Beat the cream cheese until light and fluffy. Add the sugar a little at a time and continue beating until creamy. Add the eggs, 1 at a time, beating well after each. Add the flour, vanilla extract and lemon juice and beat well. Add the sour cream and beat well. Pour mixture into pan and place in the middle of a 325 degree F preheated oven for 1 hour 15 minutes.
When time is up, turn oven off and prop open the door and leave cheesecake in oven for 1 hour.
Remove from oven and continue to cool completely before refrigerating for 24 hours.
The wait is well worth it...the flavors ripen beautifully.
Source: Recipe Gold Mine.com
Cheesecake Factory Carrot Cake Cheesecake
Cheesecake:
16 ounces cream cheese, room temperature
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
2 teaspoons vanilla extract
In large bowl of electric mixer, beat together cream cheese and sugar until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.
Carrot Cake:
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
Dash salt
1 (8 1/2 ounce) can crushed pineapple
packed in juice, well-drained and
juice reserved
1 cup grated carrots
1/2 cup flaked or shredded coconut
1/2 cup chopped walnuts
In large bowl, combine oil, sugar, eggs and vanilla extract, blending thoroughly. Stir in flour, baking soda, cinnamon and dash of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.
Spread 1 1/2 cups carrot cake batter over bottom of greased 9- or 9 1/2-inch springform pan. Drop large spoonsful of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife. Bake in preheated 350 degree F oven for 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate.
When cake is cold, prepare Pineapple Cream Cheese Frosting.
Pineapple Cream Cheese Frosting:
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon reserved pineapple juice
Dash of salt
In a bowl of electric mixer, combine cream cheese, butter, confectioners' sugar, vanilla extract, reserved pineapple juice and dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.
Makes 1 (9- or 9 1/2-inch) cheesecake.
Source Recipe Gold Mine.com
16 ounces cream cheese, room temperature
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
2 teaspoons vanilla extract
In large bowl of electric mixer, beat together cream cheese and sugar until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.
Carrot Cake:
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
Dash salt
1 (8 1/2 ounce) can crushed pineapple
packed in juice, well-drained and
juice reserved
1 cup grated carrots
1/2 cup flaked or shredded coconut
1/2 cup chopped walnuts
In large bowl, combine oil, sugar, eggs and vanilla extract, blending thoroughly. Stir in flour, baking soda, cinnamon and dash of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.
Spread 1 1/2 cups carrot cake batter over bottom of greased 9- or 9 1/2-inch springform pan. Drop large spoonsful of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife. Bake in preheated 350 degree F oven for 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate.
When cake is cold, prepare Pineapple Cream Cheese Frosting.
Pineapple Cream Cheese Frosting:
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon reserved pineapple juice
Dash of salt
In a bowl of electric mixer, combine cream cheese, butter, confectioners' sugar, vanilla extract, reserved pineapple juice and dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.
Makes 1 (9- or 9 1/2-inch) cheesecake.
Source Recipe Gold Mine.com
Applebee’s Walnut Blondie With Maple Butter Sauce
Dough
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 cup flour, sifted
1/4 cup chopped walnuts (or more if desired)
1/3 cup butter or margarine (melted)
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips
Maple Butter Sauce
3/4 cup maple syrup ( I highly recommend using REAL maple syrup )
1/2 cup butter
3/4 cup brown sugar
1/4 cup chopped walnuts (optional)
Directions:
Dough
Preheat the oven to 350 degrees F.
Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again.
Add chopped nuts and mix well. Set aside.
Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well.
Add flour mixture, a little at a time, until mixed well.
Stir in white chocolate chips. Spread out dough in a 9-inch pan.
Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center.
Serve warm with ice cream and Maple Butter Sauce.
Maple Butter Sauce
In a pan, add real maple syrup and butter, cook over low heat until butter is melted. Next, stir in brown sugar until completely dissolved. If you desire, add walnuts.
Enjoy !
Source: Recipe Gold Mine.com
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 cup flour, sifted
1/4 cup chopped walnuts (or more if desired)
1/3 cup butter or margarine (melted)
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips
Maple Butter Sauce
3/4 cup maple syrup ( I highly recommend using REAL maple syrup )
1/2 cup butter
3/4 cup brown sugar
1/4 cup chopped walnuts (optional)
Directions:
Dough
Preheat the oven to 350 degrees F.
Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again.
Add chopped nuts and mix well. Set aside.
Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well.
Add flour mixture, a little at a time, until mixed well.
Stir in white chocolate chips. Spread out dough in a 9-inch pan.
Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center.
Serve warm with ice cream and Maple Butter Sauce.
Maple Butter Sauce
In a pan, add real maple syrup and butter, cook over low heat until butter is melted. Next, stir in brown sugar until completely dissolved. If you desire, add walnuts.
Enjoy !
Source: Recipe Gold Mine.com
Fried Apples
6 tart apples — sliced
1 teaspoon lemon juice
1/4 cup bacon drippings
1/4 cup brown sugar
1/8 teaspoons salt
1 teaspoon cinnamon
1 dash nutmeg
In a large skillet, melt bacon drippings.
Pour apples evenly over the bottom of the skillet.
Pour lemon juice over them, then brown sugar, then salt.
Cover and cook over low heat for 15 minutes until apples are tender and juicy.
Sprinkle with cinnamon and nutmeg.
Source: Recipe Gold Mine.com
1 teaspoon lemon juice
1/4 cup bacon drippings
1/4 cup brown sugar
1/8 teaspoons salt
1 teaspoon cinnamon
1 dash nutmeg
In a large skillet, melt bacon drippings.
Pour apples evenly over the bottom of the skillet.
Pour lemon juice over them, then brown sugar, then salt.
Cover and cook over low heat for 15 minutes until apples are tender and juicy.
Sprinkle with cinnamon and nutmeg.
Source: Recipe Gold Mine.com
Panara Bread Broccoli Cheese Soup
Ingredients:
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup flour
1/4 cup melted butter
2 cups half-and-half
2 cups chicken stock
1/2 pound fresh broccoli
1 cup carrots, julienned
1/4 teaspoon nutmeg
salt & pepper, to taste
8 ounces grated sharp cheddar
Directions:
Saute onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for about 4 minutes. Be sure to stir frequently.
Slowly add the half-and-half, continue stirring.
Add the chicken stock whisking all the time.
Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender, about 20 minutes.
Add salt and pepper.
By now the soup should be thickened.
Pour in batches into blender and puree.
Return the puree to the pot and place over low heat, add the grated cheese; stir until well blended.
Stir in the nutmeg.
Serve.
Serving Suggestion: Pick up some large crusty rolls to use as a bread bowl.
Source: Recipe Gold Mine.com
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup flour
1/4 cup melted butter
2 cups half-and-half
2 cups chicken stock
1/2 pound fresh broccoli
1 cup carrots, julienned
1/4 teaspoon nutmeg
salt & pepper, to taste
8 ounces grated sharp cheddar
Directions:
Saute onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for about 4 minutes. Be sure to stir frequently.
Slowly add the half-and-half, continue stirring.
Add the chicken stock whisking all the time.
Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender, about 20 minutes.
Add salt and pepper.
By now the soup should be thickened.
Pour in batches into blender and puree.
Return the puree to the pot and place over low heat, add the grated cheese; stir until well blended.
Stir in the nutmeg.
Serve.
Serving Suggestion: Pick up some large crusty rolls to use as a bread bowl.
Source: Recipe Gold Mine.com
KFC Buttermilk Biscuits
Ingredients:
2 cups all-purpose flour
1/4 teaspoon baking soda
1 Tbs baking powder
3/4 cup buttermilk
1 teaspoon salt
6 Tbs lard
Directions:
Sift the dry ingredients in a large bowl.
Cut in the lard with a pastry cutter or with two knives until a coarse texture is obtained.
Add buttermilk and knead gently but thoroughly.
The dough should be soft but not sticky: if it is, add a little more flour.
Knead for 1 minute, wrap in foil or wax paper and refrigerate for at least 20 minutes.
Preheat the oven to 450 degrees.
Roll out the dough 1/2 inch thick on a lightly floured surface and cut with a biscuit cutter. (If you don’t have one, a cup with the desired diameter will work.)
Transfer biscuits to a dark baking sheet and bake until golden brown, 10-12 minutes.
Source: Recipie Gold Mine.com
2 cups all-purpose flour
1/4 teaspoon baking soda
1 Tbs baking powder
3/4 cup buttermilk
1 teaspoon salt
6 Tbs lard
Directions:
Sift the dry ingredients in a large bowl.
Cut in the lard with a pastry cutter or with two knives until a coarse texture is obtained.
Add buttermilk and knead gently but thoroughly.
The dough should be soft but not sticky: if it is, add a little more flour.
Knead for 1 minute, wrap in foil or wax paper and refrigerate for at least 20 minutes.
Preheat the oven to 450 degrees.
Roll out the dough 1/2 inch thick on a lightly floured surface and cut with a biscuit cutter. (If you don’t have one, a cup with the desired diameter will work.)
Transfer biscuits to a dark baking sheet and bake until golden brown, 10-12 minutes.
Source: Recipie Gold Mine.com
Hard Rock Cafe® Twisted Mac & Cheese
2 Cups uncooked cavatappi pasta or elbow macaroni
1/3 Cup whole milk
4 Ounces Velveeta
1/2 Cup shredded cheddar cheese
1/2 Cup shredded Monterey Jack cheese
1/8 Teaspoon ground cayenne pepper
1/8 Teaspoon ground black pepper
1/4 Cup diced roasted red bell pepper
Parmesan Breadcrumbs
2 Teaspoons seasoned breadcrumbs (Italian style)
2 Teaspoons grated Parmesan cheese
1/4 Teaspoon finely minced parsley.
Cook pasta following the directions on package. Drain. Combine milk, Velveeta, cheddar cheese, Jack cheese, cayenne pepper, and black pepper in saucepan. Cook over low heat until cheese is melted and sauce is smooth. Add pasta and roasted pepper to the pan, and then toss to coat the pasta.
Combine the breadcrumbs, Parmesan and parsley in a small bowl.
Pour pasta into a serving bowl, and then sprinkle Parmesan breadcrumbs over the top.
Source: Recipie Gold Mine.com
1/3 Cup whole milk
4 Ounces Velveeta
1/2 Cup shredded cheddar cheese
1/2 Cup shredded Monterey Jack cheese
1/8 Teaspoon ground cayenne pepper
1/8 Teaspoon ground black pepper
1/4 Cup diced roasted red bell pepper
Parmesan Breadcrumbs
2 Teaspoons seasoned breadcrumbs (Italian style)
2 Teaspoons grated Parmesan cheese
1/4 Teaspoon finely minced parsley.
Cook pasta following the directions on package. Drain. Combine milk, Velveeta, cheddar cheese, Jack cheese, cayenne pepper, and black pepper in saucepan. Cook over low heat until cheese is melted and sauce is smooth. Add pasta and roasted pepper to the pan, and then toss to coat the pasta.
Combine the breadcrumbs, Parmesan and parsley in a small bowl.
Pour pasta into a serving bowl, and then sprinkle Parmesan breadcrumbs over the top.
Source: Recipie Gold Mine.com
Bob Evans Peanut Butter Pie
1 (5 ounce) package Jell-O Instant Vanilla Pudding
2 cups cold skim or whole milk
1/2 cup whipping cream, whipped
1 1/4 cups creamy peanut butter
1 pre-baked or homemade pie shell, lightly browned
1 (8 ounce) container Cool Whip
Garnish: chocolate syrup and crushed peanuts
Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup whipped whipping cream, peanut butter. Whisk until completely blended. Pour into baked pie shell, cover with generous layer of Cool Whip whipped topping.
Put in freezer for 1 hour until set. Remove from freezer, drizzle with your favorite chocolate syrup and crushed peanuts.
Cover, chill 2 hours, serve.
Source: Recipie Gold Mine.com
Bob Evans Dinner Rolls
2 packages active dry yeast
2 cup milk, scalded, cooled to lukewarm, divided
1/4 cup granulated sugar2 teaspoons salt
2 eggs, beaten
Scant 1/4 cup vegetable shortening or margarine
About 5 cups all-purpose flour
Melted butter
Dissolve yeast in 1/2 cup milk. Stir in remaining milk, the sugar, salt, eggs, shortening and 5 cups flour. Beat until smooth, adding more flour as needed to make the dough easy to handle.
Turn dough onto lightly floured board and knead until smooth and elastic, about 5 minutes. Place in greased bowl and turn greased side up. Cover and let rise in warm place until doubled.
Shape into rolls. Dip in melted butter. Place in greased muffin cups or 3 inches apart on greased baking sheets. Let rise again, then bake at 325 degrees F for 20-30 minutes. Brush again with melted butter.
Source: Recipie Gold Mine.Com
2 cup milk, scalded, cooled to lukewarm, divided
1/4 cup granulated sugar2 teaspoons salt
2 eggs, beaten
Scant 1/4 cup vegetable shortening or margarine
About 5 cups all-purpose flour
Melted butter
Dissolve yeast in 1/2 cup milk. Stir in remaining milk, the sugar, salt, eggs, shortening and 5 cups flour. Beat until smooth, adding more flour as needed to make the dough easy to handle.
Turn dough onto lightly floured board and knead until smooth and elastic, about 5 minutes. Place in greased bowl and turn greased side up. Cover and let rise in warm place until doubled.
Shape into rolls. Dip in melted butter. Place in greased muffin cups or 3 inches apart on greased baking sheets. Let rise again, then bake at 325 degrees F for 20-30 minutes. Brush again with melted butter.
Source: Recipie Gold Mine.Com
Applebee's Quesadillas
2 (10-inch) flour tortillas
2 tablespoons butter softened
1/3 cup shredded Monterey jack cheese
1/3 cup shredded Cheddar Cheese
1/2 medium tomato, chopped
2 teaspoons diced onion or green onion
1 teaspoon diced canned jalapeos
1 slice bacon cooked
1/4 teaspoon finely chopped fresh cilantro
dash of salt
On the side: Sour Cream, Guacamole, and Salsa
Heat a large frying pan over medium heat. Spread half the butter on one side of each tortilla. Put one tortilla, butter side down in the hot pan. Sprinkle the cheeses evenly onto the center of the tortilla in the pan - but not all the way to the edges. Put the tomato, onion, bacon and jalape o over the cheese, and cover with the other tortilla butter side up (like a grilled cheese sandwich). When the bottom side is browned, about 45 to 90 seconds, flip the quesadilla and grill the other side. Remove the quesadilla from the pan and using a pizza cutter, cut through the middle like a pizza. Serve hot with sour cream, guacamole, and salsa.
Source: Recipie Gold Mine.com
2 tablespoons butter softened
1/3 cup shredded Monterey jack cheese
1/3 cup shredded Cheddar Cheese
1/2 medium tomato, chopped
2 teaspoons diced onion or green onion
1 teaspoon diced canned jalapeos
1 slice bacon cooked
1/4 teaspoon finely chopped fresh cilantro
dash of salt
On the side: Sour Cream, Guacamole, and Salsa
Heat a large frying pan over medium heat. Spread half the butter on one side of each tortilla. Put one tortilla, butter side down in the hot pan. Sprinkle the cheeses evenly onto the center of the tortilla in the pan - but not all the way to the edges. Put the tomato, onion, bacon and jalape o over the cheese, and cover with the other tortilla butter side up (like a grilled cheese sandwich). When the bottom side is browned, about 45 to 90 seconds, flip the quesadilla and grill the other side. Remove the quesadilla from the pan and using a pizza cutter, cut through the middle like a pizza. Serve hot with sour cream, guacamole, and salsa.
Source: Recipie Gold Mine.com
Applebee's Honey Glaze
1cup dark brown sugar
1/2 cup cider vinegar
1/2 cup beef stock
1/2 cup soy sauce
1/2 cup honey
1/8 cup Worcestershire sauce
1 tablespoon vegetable oil
1 tablespoon whiskey
1/4 teaspoon Liquid Smoke Tabasco sauce (to taste)
1 tablespoon garlic (granulated)
Cornstarch/water mixture (as needed to thicken)
Combine liquid ingredients No. 2 through 10 in saucepan and warm to just below a simmer over low heat. You may opt to use a "double boiler" pan to avoid scorching the glaze.Next, add garlic and then slowly add sugar while stirring.In small cup/bowl, add cornstarch to cold water and mix thoroughly until starch is dissolved. Increase heat to glaze and slowly stir in the starch/water mixture as it thickens. Do not bring to full boil. Stop just short of the desired final consistency. It will continue to thicken. Reduce heat to keep warm. You may serve on the side of your favorite broiled dish or brush on just before removing from the broiler/grill.
Source: Recipie Gold Mine.com
1/2 cup cider vinegar
1/2 cup beef stock
1/2 cup soy sauce
1/2 cup honey
1/8 cup Worcestershire sauce
1 tablespoon vegetable oil
1 tablespoon whiskey
1/4 teaspoon Liquid Smoke Tabasco sauce (to taste)
1 tablespoon garlic (granulated)
Cornstarch/water mixture (as needed to thicken)
Combine liquid ingredients No. 2 through 10 in saucepan and warm to just below a simmer over low heat. You may opt to use a "double boiler" pan to avoid scorching the glaze.Next, add garlic and then slowly add sugar while stirring.In small cup/bowl, add cornstarch to cold water and mix thoroughly until starch is dissolved. Increase heat to glaze and slowly stir in the starch/water mixture as it thickens. Do not bring to full boil. Stop just short of the desired final consistency. It will continue to thicken. Reduce heat to keep warm. You may serve on the side of your favorite broiled dish or brush on just before removing from the broiler/grill.
Source: Recipie Gold Mine.com
A & W Coney Island Sauce
2 small onions, finely chopped
5 pounds hamburger
64 ounces Hunt's Tomato Paste
64 ounces Hunt's Tomato Pure
1 1/2 cups granulated sugar
1/3 cup cider vinegar
2 tablespoons chili powder
1 tablespoon pepper
1 tablespoon celery seed
3 tablespoons plus 1 teaspoon salt
Brown hamburger and onions in a very large skillet; drain. Add remaining ingredients and simmer for 3 1/2 hours, stirring frequently as it will tend to stick.This freezes very well. To get that authentic taste, use only Kogel franks and rehydrate dry minced onions in boiling water.
Source: Recipie Gold Mine.com
5 pounds hamburger
64 ounces Hunt's Tomato Paste
64 ounces Hunt's Tomato Pure
1 1/2 cups granulated sugar
1/3 cup cider vinegar
2 tablespoons chili powder
1 tablespoon pepper
1 tablespoon celery seed
3 tablespoons plus 1 teaspoon salt
Brown hamburger and onions in a very large skillet; drain. Add remaining ingredients and simmer for 3 1/2 hours, stirring frequently as it will tend to stick.This freezes very well. To get that authentic taste, use only Kogel franks and rehydrate dry minced onions in boiling water.
Source: Recipie Gold Mine.com
Hard Rock Cafe Baked Potato Soup Recipe
Prep Time: 12 minutes
8 slices bacon, fried crisp. Retain drippings.
1 c. diced yellow onion
2/3 c. flour 6 c. chicken broth
4 c. diced peeled baked potato
2 c. half & half
1/4 c. chopped fresh parsley
1 1/2 t. granulated garlic
1 1/2 t. dried basil
1 1/2 t. tabasco sauce
1 1/2 t. coarse ground black pepper
1 c. grated cheddar cheese
1/4 c. diced green onion
Chop cooked bacon. Set aside. Cook onions in bacon drippings over medium high heat until transparent. Add flour, stirring to prevent lumps. Cook for 3 to 5 minutes until mixture begins to turn golden. Add broth gradually, stirring constantly with shisk until thickened. Reduce heat to simmer and add potatoes, cream, bacon, parsley, garlic, basil, tabasco sauce, and black pepper. Simmer ten minutes. Do not boil. Add cheese and green onion. Stir until cheese melts.
Source: Recipie Gold Mine.com
8 slices bacon, fried crisp. Retain drippings.
1 c. diced yellow onion
2/3 c. flour 6 c. chicken broth
4 c. diced peeled baked potato
2 c. half & half
1/4 c. chopped fresh parsley
1 1/2 t. granulated garlic
1 1/2 t. dried basil
1 1/2 t. tabasco sauce
1 1/2 t. coarse ground black pepper
1 c. grated cheddar cheese
1/4 c. diced green onion
Chop cooked bacon. Set aside. Cook onions in bacon drippings over medium high heat until transparent. Add flour, stirring to prevent lumps. Cook for 3 to 5 minutes until mixture begins to turn golden. Add broth gradually, stirring constantly with shisk until thickened. Reduce heat to simmer and add potatoes, cream, bacon, parsley, garlic, basil, tabasco sauce, and black pepper. Simmer ten minutes. Do not boil. Add cheese and green onion. Stir until cheese melts.
Source: Recipie Gold Mine.com
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