Thursday, June 9, 2011
Honey Barbecue Sauce
Ingredients:
1/2 cup minced onion
1 clove minced garlic
1 Tbs vegetable oil
1 can (8 oz.) tomato sauce
1/2 cup honey
2 Tbs vinegar
2 Tbs minced parsley
1 Tbs Worcestershire sauce
1/4 tsp pepper
1/8 tsp cayenne pepper
Procedure:
Sauté onion and garlic in oil until softened.Add remaining ingredients and bring mixture to boil; reduceheat and sinner 5 minutes.
Nutrition Facts:
Nutrition (per serving): 46.0 calories; 0.0mg cholesterol;10.0g carbohydrates.
1/2 cup minced onion
1 clove minced garlic
1 Tbs vegetable oil
1 can (8 oz.) tomato sauce
1/2 cup honey
2 Tbs vinegar
2 Tbs minced parsley
1 Tbs Worcestershire sauce
1/4 tsp pepper
1/8 tsp cayenne pepper
Procedure:
Sauté onion and garlic in oil until softened.Add remaining ingredients and bring mixture to boil; reduceheat and sinner 5 minutes.
Nutrition Facts:
Nutrition (per serving): 46.0 calories; 0.0mg cholesterol;10.0g carbohydrates.
Hawaiian Barbecue Sauce
Ingredients:
3 Tbs crushed pineapple drainedthoroughly
1 cup Basic Barbecue Sauce recipe follows
1 Tbs reduced-sodium soy sauce
Basic Barbecue Sauce
1 Can (8 ounces) tomato sauce
3 Tbs Worcestershire sauce
1/2 cup vegetable oil
1/4 cup cider vinegar
3 tsp dry mustard
3 Tbs brown sugar
2 tsp chili powder
2 tsp sugar
1/2 tsp garlic powder
2 Tbs dried minced onion
1/2 tsp salt
1/4 tsp black pepper
Procedure:
Combine all ingredients in a small saucepan. Cook and stirover moderate heat until sauce boils. Reduce heat andsimmer 10 minutes.
Basic Barbecue Sauce
Combine all ingredients and let stand for at least 10minutes.
Nutrition Facts:
Nutrition (per serving): 35.0 calories; 77% calories fromfat; 3.0g total fat; 0.0mg cholesterol; 101.0mg sodium.
3 Tbs crushed pineapple drainedthoroughly
1 cup Basic Barbecue Sauce recipe follows
1 Tbs reduced-sodium soy sauce
Basic Barbecue Sauce
1 Can (8 ounces) tomato sauce
3 Tbs Worcestershire sauce
1/2 cup vegetable oil
1/4 cup cider vinegar
3 tsp dry mustard
3 Tbs brown sugar
2 tsp chili powder
2 tsp sugar
1/2 tsp garlic powder
2 Tbs dried minced onion
1/2 tsp salt
1/4 tsp black pepper
Procedure:
Combine all ingredients in a small saucepan. Cook and stirover moderate heat until sauce boils. Reduce heat andsimmer 10 minutes.
Basic Barbecue Sauce
Combine all ingredients and let stand for at least 10minutes.
Nutrition Facts:
Nutrition (per serving): 35.0 calories; 77% calories fromfat; 3.0g total fat; 0.0mg cholesterol; 101.0mg sodium.
Citrus Barbecue Sauce
Ingredients: 
1 Onion; Large Finely Chopped
1 Tbs Ground Red Chiles
1/4 tsp Ground Red Pepper
1 Ancho Chile, seeded and finely chopped
1 Tbs Vegetable Oil
1 cup Orange Juice
1/2 cup Lime Juice
2 Tbs Sugar
2 Tbs Lemon Juice
1 Tbs Fresh Cilantro diced
1 tsp Salt
Procedure:
Cook onion, ground red chiles, red pepper and ancho chilein oil, stirring frequently, until onion is tender, about 5minutes. Stir in remaining ingredients.Heat to boiling, reduce heat to low. Simmer uncovered,about 10 minutes, stirring occasionally.
Nutrition Facts:
Nutrition (per serving): 73.6 calories; 29% calories fromfat; 2.5g total fat; 0.0mg cholesterol; 390.2mg sodium;170.7mg potassium; 13.4g carbohydrates; 0.6g fiber; 9.4gsugar; 0.7g protein.
1 Onion; Large Finely Chopped
1 Tbs Ground Red Chiles
1/4 tsp Ground Red Pepper
1 Ancho Chile, seeded and finely chopped
1 Tbs Vegetable Oil
1 cup Orange Juice
1/2 cup Lime Juice
2 Tbs Sugar
2 Tbs Lemon Juice
1 Tbs Fresh Cilantro diced
1 tsp Salt
Procedure:
Cook onion, ground red chiles, red pepper and ancho chilein oil, stirring frequently, until onion is tender, about 5minutes. Stir in remaining ingredients.Heat to boiling, reduce heat to low. Simmer uncovered,about 10 minutes, stirring occasionally.
Nutrition Facts:
Nutrition (per serving): 73.6 calories; 29% calories fromfat; 2.5g total fat; 0.0mg cholesterol; 390.2mg sodium;170.7mg potassium; 13.4g carbohydrates; 0.6g fiber; 9.4gsugar; 0.7g protein.
Basic Barbecue Sauce
Ingredients:
1 Can (8 ounces) tomato sauce
3 Tbs Worcestershire sauce
1/2 cup vegetable oil
1/4 cup cider vinegar
3 tsp dry mustard
3 Tbs brown sugar
2 tsp chili powder2 tsp sugar
1/2 tsp garlic powder
2 Tbs dried minced onion
1/2 tsp salt1
/4 tsp black pepper
Procedure:
Combine all ingredients and let stand for at least 10minutes.
Nutrition Facts:
Nutrition (per serving): 169.0 calories; 72% calories fromfat; 14.0g total fat; 0.0mg cholesterol; 370.0mg sodium;212.5mg potassium; 11.5g carbohydrates; 0.9g fiber; 7.8gsugar; 0.9g protein.
1 Can (8 ounces) tomato sauce
3 Tbs Worcestershire sauce
1/2 cup vegetable oil
1/4 cup cider vinegar
3 tsp dry mustard
3 Tbs brown sugar
2 tsp chili powder2 tsp sugar
1/2 tsp garlic powder
2 Tbs dried minced onion
1/2 tsp salt1
/4 tsp black pepper
Procedure:
Combine all ingredients and let stand for at least 10minutes.
Nutrition Facts:
Nutrition (per serving): 169.0 calories; 72% calories fromfat; 14.0g total fat; 0.0mg cholesterol; 370.0mg sodium;212.5mg potassium; 11.5g carbohydrates; 0.9g fiber; 7.8gsugar; 0.9g protein.
Mock Hollandaise Sauce
Ingredients:
1 cup mayonnaise
2 egg whites
2 Tbs lemon juice
1/2 tsp dry mustard
1/4 tsp salt
Procedure:
In small saucepan, with a wire whisk, beat mayonnaise, eggwhites, lemon juice, dry mustard, and salt until smooth.Stirring constantly, cook over medium-low heat until thick,but do not boil. Serve over vegetables or fish.
Nutrition Facts:
Nutrition (per serving): 160.4 calories; 72% calories fromfat; 13.1g total fat; 10.2mg cholesterol; 393.9mg sodium;29.2mg potassium; 9.9g carbohydrates; 0.0g fiber; 2.7gsugar; 1.6g protein.
1 cup mayonnaise
2 egg whites
2 Tbs lemon juice
1/2 tsp dry mustard
1/4 tsp salt
Procedure:
In small saucepan, with a wire whisk, beat mayonnaise, eggwhites, lemon juice, dry mustard, and salt until smooth.Stirring constantly, cook over medium-low heat until thick,but do not boil. Serve over vegetables or fish.
Nutrition Facts:
Nutrition (per serving): 160.4 calories; 72% calories fromfat; 13.1g total fat; 10.2mg cholesterol; 393.9mg sodium;29.2mg potassium; 9.9g carbohydrates; 0.0g fiber; 2.7gsugar; 1.6g protein.
Hollandaise Sauce
Ingredients:
3 egg yolks
1/4 cup water
2 Tbs lemon juice
1/2 cup cold butter, cut into 8 pieces
1/8 tsp paprika
1/8 tsp cayenne pepper
Procedure:
Prepare hollandaise sauce by heating egg yolks, water andlemon juice in a small saucepan. Cook over very low heat,stirring constantly, until yolk mixture begins to bubble atedges.
Whisk in butter, 1 piece at a time, until melted and sauceis thickened. Stir in paprika and cayenne pepper. Seasonwith salt to taste. Remove from heat.
Nutrition Facts:
Nutrition (per serving): 163.9 calories; 94% calories fromfat; 17.6g total fat; 143.1mg cholesterol; 6.3mg sodium;21.7mg potassium; 0.8g carbohydrates; 0.0g fiber; 0.2gsugar; 1.5g protein.
3 egg yolks
1/4 cup water
2 Tbs lemon juice
1/2 cup cold butter, cut into 8 pieces
1/8 tsp paprika
1/8 tsp cayenne pepper
Procedure:
Prepare hollandaise sauce by heating egg yolks, water andlemon juice in a small saucepan. Cook over very low heat,stirring constantly, until yolk mixture begins to bubble atedges.
Whisk in butter, 1 piece at a time, until melted and sauceis thickened. Stir in paprika and cayenne pepper. Seasonwith salt to taste. Remove from heat.
Nutrition Facts:
Nutrition (per serving): 163.9 calories; 94% calories fromfat; 17.6g total fat; 143.1mg cholesterol; 6.3mg sodium;21.7mg potassium; 0.8g carbohydrates; 0.0g fiber; 0.2gsugar; 1.5g protein.
sparkling fresh lemonade
Ingredients
1 cup sugar
2 cups fresh lemon juice (about 10 lemons)
3 cups cold sparkling water
4 1/2 cups ice
Procedure
1. Bring 1 cup water and the sugar to a boil in asmall saucepan, stirring until the sugar is dissolved.Let cool completely; refrigerate until ready to use.
2. Put the syrup, lemon juice, and sparkling waterin a pitcher. Stir in the ice.
1 cup sugar
2 cups fresh lemon juice (about 10 lemons)
3 cups cold sparkling water
4 1/2 cups ice
Procedure
1. Bring 1 cup water and the sugar to a boil in asmall saucepan, stirring until the sugar is dissolved.Let cool completely; refrigerate until ready to use.
2. Put the syrup, lemon juice, and sparkling waterin a pitcher. Stir in the ice.
peach tea punch
Almost any type of fruit nectar can be substitutedfor peach with equally delectable results. We especiallylike the exotic flavor of mango.
Ingredients:
3 tea bags
6 cups boiling water
4 cups peach nectar
1 bunch mint, trimmed and rinsed well
2 lemons, washed and thinly sliced
Ice cubes, for serving
Procedure:
1. Brew the tea bags in the boiling water to make astrong tea. Discard the tea bags, and place the teain refrigerator until chilled.
2. Combine the tea with the peach nectar in a largeserving bowl or pitcher. Add the mint and lemonslices; let stand about 1 hour in the refrigerator toinfuse the flavors. Add ice cubes, and serve.
Ingredients:
3 tea bags
6 cups boiling water
4 cups peach nectar
1 bunch mint, trimmed and rinsed well
2 lemons, washed and thinly sliced
Ice cubes, for serving
Procedure:
1. Brew the tea bags in the boiling water to make astrong tea. Discard the tea bags, and place the teain refrigerator until chilled.
2. Combine the tea with the peach nectar in a largeserving bowl or pitcher. Add the mint and lemonslices; let stand about 1 hour in the refrigerator toinfuse the flavors. Add ice cubes, and serve.
creamy orange shakes
Ingredients:
1 cup ice cubes
1 tablespoon finely grated orange zest
1/2 cup plus 1 tablespoon fresh orange juice(1 to 2 medium oranges total)
3/4 cup vanilla ice cream
1/2 cup orange sherbet
1/2 cup milk
1/2 teaspoon pure vanilla extract
Procedure:
Blend all the ingredients in a blender until the iceis crushed and the mixture is smooth. Divide between2 glasses.
1 cup ice cubes
1 tablespoon finely grated orange zest
1/2 cup plus 1 tablespoon fresh orange juice(1 to 2 medium oranges total)
3/4 cup vanilla ice cream
1/2 cup orange sherbet
1/2 cup milk
1/2 teaspoon pure vanilla extract
Procedure:
Blend all the ingredients in a blender until the iceis crushed and the mixture is smooth. Divide between2 glasses.
homemade ginger beer
This ginger beer is very spicy. Adjust the amountof lime juice and sugar to your taste.
Ingredients:
2 pounds ginger, cut into 1-inch pieces
1 gallon boiling water
1˙ cups fresh lime juice (about 8 limes)
1˙ cups superfine sugar
Procedure:
Place the ginger in the bowl of a food processor,and process until finely chopped. Transfer to a largepot or bowl, and add the boiling water. Allow tostand for 1 hour. Drain through a fine sieve linedwith a double thickness of damp cheesecloth. Discardthe solids. Add the lime juice and sugar, andstir to dissolve.
Ingredients:
2 pounds ginger, cut into 1-inch pieces
1 gallon boiling water
1˙ cups fresh lime juice (about 8 limes)
1˙ cups superfine sugar
Procedure:
Place the ginger in the bowl of a food processor,and process until finely chopped. Transfer to a largepot or bowl, and add the boiling water. Allow tostand for 1 hour. Drain through a fine sieve linedwith a double thickness of damp cheesecloth. Discardthe solids. Add the lime juice and sugar, andstir to dissolve.
limeade
For spiked drinks, pour 1 ounce vodka over iceinto each glass before topping with limeade.
Ingredients:
1 cup sugar
1 1/2 cups fresh lime juice, plus lime wedges, for garnish (14 to 16 limes total)
Procedure:
1. Heat the sugar and 1 cup water in a smallsaucepan over medium heat, stirring, until the sugarhas dissolved, 5 to 6 minutes.
2. Stir together the lime juice and 5 cups water ina large pitcher; stir in the sugar syrup. Refrigerateuntil cold (or up to 2 days in an airtight container).Garnish each serving with a lime wedge.
Ingredients:
1 cup sugar
1 1/2 cups fresh lime juice, plus lime wedges, for garnish (14 to 16 limes total)
Procedure:
1. Heat the sugar and 1 cup water in a smallsaucepan over medium heat, stirring, until the sugarhas dissolved, 5 to 6 minutes.
2. Stir together the lime juice and 5 cups water ina large pitcher; stir in the sugar syrup. Refrigerateuntil cold (or up to 2 days in an airtight container).Garnish each serving with a lime wedge.
Orange Lemonade
Ingredients:
3/4cup sugar
1 1/2 cups water
4 cups fresh orange juice(about 12 oranges)
1 1/2 cups fresh lemon juice(about 9 lemons)
Ice, for serving
2 oranges, washed and thinly sliced
1 lemon, washed and thinly sliced
Procedures:
1. Make the sugar syrup: Combine the sugar andthe water in a small saucepan over medium heat,and stir until all the sugar has dissolved. Removefrom heat, and let cool completely. (To cool thesyrup more quickly, plunge the saucepan in an icewaterbath, and stir frequently until cool.)
2. Combine the sugar syrup, orange juice, andlemon juice in a large pitcher or punchbowl. Stirto combine. Add the ice and sliced oranges andlemons, and serve immediately.
3/4cup sugar
1 1/2 cups water
4 cups fresh orange juice(about 12 oranges)
1 1/2 cups fresh lemon juice(about 9 lemons)
Ice, for serving
2 oranges, washed and thinly sliced
1 lemon, washed and thinly sliced
Procedures:
1. Make the sugar syrup: Combine the sugar andthe water in a small saucepan over medium heat,and stir until all the sugar has dissolved. Removefrom heat, and let cool completely. (To cool thesyrup more quickly, plunge the saucepan in an icewaterbath, and stir frequently until cool.)
2. Combine the sugar syrup, orange juice, andlemon juice in a large pitcher or punchbowl. Stirto combine. Add the ice and sliced oranges andlemons, and serve immediately.
Wednesday, June 8, 2011
Garlic Cheese Bread
Ingredients
Spread:
1/2 cup butter
3/4 cup shredded cheddar cheese
2 tablespoons grated parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
dash ground black pepper
dash paprika
Bread:
12 slices Texas toast or 1 large French bread loaf,
sliced through the middle
Procedure
Preheat oven to 400F. Combine all ingredients for the spread in a small
bowl. Smear spread generously on one side of each slice of Texas toast or on
the face of each half of French bread loaf. Bake for 10 to 12 minutes or
until cheese begins to brown and bubble. Makes about 12 slices toast or two
large halves of French bread.
Spread:
1/2 cup butter
3/4 cup shredded cheddar cheese
2 tablespoons grated parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
dash ground black pepper
dash paprika
Bread:
12 slices Texas toast or 1 large French bread loaf,
sliced through the middle
Procedure
Preheat oven to 400F. Combine all ingredients for the spread in a small
bowl. Smear spread generously on one side of each slice of Texas toast or on
the face of each half of French bread loaf. Bake for 10 to 12 minutes or
until cheese begins to brown and bubble. Makes about 12 slices toast or two
large halves of French bread.
Fruit Salsa And Cinnamon Chips
Ingredients
2 kiwis, peeled and diced
2 Golden Delicious apples − peeled, cored, and diced
1 (8 ounce) package raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
Procedure
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries,
strawberries, white sugar, brown sugar and fruit preserves. Cover and chill
in the refrigerator at least 15 minutes. Preheat oven to 350F. Coat one side
of each flour tortilla with butter flavored cooking spray. Cut into wedges
and arrange in a single layer on a large baking sheet. Sprinkle wedges with
desired amount of cinnamon sugar. Spray again with cooking spray. Bake in
the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla
wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and
spice mixture.
2 kiwis, peeled and diced
2 Golden Delicious apples − peeled, cored, and diced
1 (8 ounce) package raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
Procedure
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries,
strawberries, white sugar, brown sugar and fruit preserves. Cover and chill
in the refrigerator at least 15 minutes. Preheat oven to 350F. Coat one side
of each flour tortilla with butter flavored cooking spray. Cut into wedges
and arrange in a single layer on a large baking sheet. Sprinkle wedges with
desired amount of cinnamon sugar. Spray again with cooking spray. Bake in
the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla
wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and
spice mixture.
Crab Stuffed Mushrooms
Ingredients
1 pound large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
1 (3 ounce) package cream cheese, softened
2 tablespoons prepared Dijon−style mustard
6 1/2 ounces crabmeat
1/4 cup chopped water chestnuts
2 tablespoons chopped pimento peppers
4 tablespoons grated Parmesan cheese
Procedure
Preheat oven to 400F. Remove stems from the mushrooms, retaining the caps.
Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom
caps with melted butter. In the remaining butter, cook and stir the chopped
mushroom stems and onions until tender. Gradually mix the cream cheese and
mustard into the saucepan. Continue stirring until smooth. Stir in the
crabmeat, water chestnuts and pimentos. Heat until warm. Stuff the mushroom
caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan
cheese. In a shallow pan, bake the caps at 400F for 10 to 15 minutes or
until hot.
1 pound large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
1 (3 ounce) package cream cheese, softened
2 tablespoons prepared Dijon−style mustard
6 1/2 ounces crabmeat
1/4 cup chopped water chestnuts
2 tablespoons chopped pimento peppers
4 tablespoons grated Parmesan cheese
Procedure
Preheat oven to 400F. Remove stems from the mushrooms, retaining the caps.
Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom
caps with melted butter. In the remaining butter, cook and stir the chopped
mushroom stems and onions until tender. Gradually mix the cream cheese and
mustard into the saucepan. Continue stirring until smooth. Stir in the
crabmeat, water chestnuts and pimentos. Heat until warm. Stuff the mushroom
caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan
cheese. In a shallow pan, bake the caps at 400F for 10 to 15 minutes or
until hot.
Cocktail Meatballs
Ingredients
1 pound lean ground beef
1 egg
2 tablespoons water
1/2 cup bread crumbs
3 tablespoons minced onion
1 (8 ounce) can jellied cranberry sauce
3/4 cup chili sauce
1 tablespoon brown sugar
1 1/2 teaspoons lemon juice
Procedure
In a large bowl, mix together the ground beef, egg, water, bread crumbs, and
minced onion. Roll into small meatballs. Bake at 350F for 20 to 25 minutes,
turning once. In a slow cooker or large saucepan over low heat, blend the
cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs,
and simmer for 1 hour before serving.
1 pound lean ground beef
1 egg
2 tablespoons water
1/2 cup bread crumbs
3 tablespoons minced onion
1 (8 ounce) can jellied cranberry sauce
3/4 cup chili sauce
1 tablespoon brown sugar
1 1/2 teaspoons lemon juice
Procedure
In a large bowl, mix together the ground beef, egg, water, bread crumbs, and
minced onion. Roll into small meatballs. Bake at 350F for 20 to 25 minutes,
turning once. In a slow cooker or large saucepan over low heat, blend the
cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs,
and simmer for 1 hour before serving.
Chocolate Fondue
Ingredients
8 ounces good quality chocolate
8 ounces heavy whipping cream.
1 shot grand mariner or liqueur of choice.
Procedure
Heat cream and liqueur in dessert fondue pot on medium heat. Add chocolate
and stir until chocolate is melted. Place dessert pot over a tea candle to
keep warm. Serve with a seasonal fruit plate, marshmallows and pound cake or
cookies.
8 ounces good quality chocolate
8 ounces heavy whipping cream.
1 shot grand mariner or liqueur of choice.
Procedure
Heat cream and liqueur in dessert fondue pot on medium heat. Add chocolate
and stir until chocolate is melted. Place dessert pot over a tea candle to
keep warm. Serve with a seasonal fruit plate, marshmallows and pound cake or
cookies.
Chicken Pate
Ingredients
3 chicken breasts, boneless and skinless
1/2 cup onions, finely chopped
1 (8 oz.) whipped cream cheese
1/4 cup mayonaise
1/2 teaspoon paprika
1/4 cup sherry
1/2 teaspoon cayenne pepper
juice of 1 lemon
Procedure
Cook chicken breasts in boiling water for 30 − 45 minutes. When cooled cut
up chicken into cubes. In medium bowl combine all ingredients. Place mixture
into small jello mold or small loaf pan. Make sure to coat pan with oil so
mixture will come out smoothly. Refrigerate for at least 8 hours. Serve with
crackers.
3 chicken breasts, boneless and skinless
1/2 cup onions, finely chopped
1 (8 oz.) whipped cream cheese
1/4 cup mayonaise
1/2 teaspoon paprika
1/4 cup sherry
1/2 teaspoon cayenne pepper
juice of 1 lemon
Procedure
Cook chicken breasts in boiling water for 30 − 45 minutes. When cooled cut
up chicken into cubes. In medium bowl combine all ingredients. Place mixture
into small jello mold or small loaf pan. Make sure to coat pan with oil so
mixture will come out smoothly. Refrigerate for at least 8 hours. Serve with
crackers.
Cheese And Artichoke Fondue
Ingredients
1−1/2 cups diced processed American cheese
1 cup milk
1 tablespoon Worcestershire sauce
1 tablespoon all−purpose flour
1 teaspoon ground mustard
1−1/2 cups shredded Cheddar cheese
1 (14 ounce) can artichoke hearts, drained and chopped
1/4 cup roasted red peppers, drained and diced
Procedure
Mix American cheese, milk, Worcestershire sauce, flour and mustard in a
3−quart saucepan. Cook over medium−low heat, stirring occasionally, until
cheese is melted. Stir in Cheddar cheese until melted. Stir in artichoke
hearts and bell peppers. Transfer cheese mixture to fondue pot. Keep warm
over low flame. Serve with dippers.
1−1/2 cups diced processed American cheese
1 cup milk
1 tablespoon Worcestershire sauce
1 tablespoon all−purpose flour
1 teaspoon ground mustard
1−1/2 cups shredded Cheddar cheese
1 (14 ounce) can artichoke hearts, drained and chopped
1/4 cup roasted red peppers, drained and diced
Procedure
Mix American cheese, milk, Worcestershire sauce, flour and mustard in a
3−quart saucepan. Cook over medium−low heat, stirring occasionally, until
cheese is melted. Stir in Cheddar cheese until melted. Stir in artichoke
hearts and bell peppers. Transfer cheese mixture to fondue pot. Keep warm
over low flame. Serve with dippers.
Cheese and Olive Bruschetta
Ingredients
1/2 cup mayonnaise (or salad dressing)
1 cup mozzarella cheese, grated
2 medium tomatoes, seeded,finely chopped
1/4 cup black olives, chopped
1/4 cup parmesan cheese (preferably freshly grated)
1 teaspoon oregano
1/4 teaspoon basil
1 teaspoon black pepper
1 baguette, fresh, about 2 1/2″ round and 27″ long
1/3 cup butter, softened
Procedure
Mix the first 8 ingredients (this can be done the day ahead and
refrigerated). Cut the baguette into 1″ slices. Butter one side. Arrange on
a cookie sheet, buttered side up. Divide the mixture among the slices and
spread. Bake in 350F oven for about 15 minutes and the cheese has melted.
1/2 cup mayonnaise (or salad dressing)
1 cup mozzarella cheese, grated
2 medium tomatoes, seeded,finely chopped
1/4 cup black olives, chopped
1/4 cup parmesan cheese (preferably freshly grated)
1 teaspoon oregano
1/4 teaspoon basil
1 teaspoon black pepper
1 baguette, fresh, about 2 1/2″ round and 27″ long
1/3 cup butter, softened
Procedure
Mix the first 8 ingredients (this can be done the day ahead and
refrigerated). Cut the baguette into 1″ slices. Butter one side. Arrange on
a cookie sheet, buttered side up. Divide the mixture among the slices and
spread. Bake in 350F oven for about 15 minutes and the cheese has melted.
Caramel Snack Mix
Ingredients
1/2 cup butter
3/4 cup white corn syrup
1 cup packed brown sugar
1 cup chopped pecans
1 cup almonds
1 (12 ounce) package crispy corn and rice cereal
Procedure
Preheat oven to 275F. Spray a large roasting pan with non−stick cooking
spray. In a medium−size microwave safe bowl, mix butter, white corn syrup
and brown sugar. Place the mixture in the microwave and cook 2 minutes, or
until butter melts. Place the cereal, pecans and almonds into the prepared
roasting pan. Pour the melted butter mixture over the cereal and nuts and
mix gently until the cereal and nuts are coated. Bake for 1 hour, stirring
every 15 minutes. As the snack mix is cooling, be sure to continue to stir
so that the mix will not harden into one big lump.
1/2 cup butter
3/4 cup white corn syrup
1 cup packed brown sugar
1 cup chopped pecans
1 cup almonds
1 (12 ounce) package crispy corn and rice cereal
Procedure
Preheat oven to 275F. Spray a large roasting pan with non−stick cooking
spray. In a medium−size microwave safe bowl, mix butter, white corn syrup
and brown sugar. Place the mixture in the microwave and cook 2 minutes, or
until butter melts. Place the cereal, pecans and almonds into the prepared
roasting pan. Pour the melted butter mixture over the cereal and nuts and
mix gently until the cereal and nuts are coated. Bake for 1 hour, stirring
every 15 minutes. As the snack mix is cooling, be sure to continue to stir
so that the mix will not harden into one big lump.
BBQ Chicken Pizza
Ingredients
3 boneless chicken breast halves, cooked and cubed
1 cup hickory flavored barbecue sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 (12 inch) pre−baked pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onion
Procedure
Preheat oven to 425F. In a saucepan over medium high heat, combine chicken,
barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.
Spread chicken mixture evenly over pizza crust, and top with cheese and
onions. Bake for 15 to 20 minutes, or until cheese is melted.
3 boneless chicken breast halves, cooked and cubed
1 cup hickory flavored barbecue sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 (12 inch) pre−baked pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onion
Procedure
Preheat oven to 425F. In a saucepan over medium high heat, combine chicken,
barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.
Spread chicken mixture evenly over pizza crust, and top with cheese and
onions. Bake for 15 to 20 minutes, or until cheese is melted.
Bacon And Tomato Cups
Ingredients
8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough
Procedure
Preheat oven to 375F. Lightly grease a mini muffin pan. In a skillet over
medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble
bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese,
mayonnaise and basil. Separate biscuits into halves horizontally. Place each
half into cups of the prepared mini muffin pan. Fill each biscuit half with
the bacon mixture. Bake for 10 to 12 minutes in the preheated oven, or until
golden brown.
8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough
Procedure
Preheat oven to 375F. Lightly grease a mini muffin pan. In a skillet over
medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble
bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese,
mayonnaise and basil. Separate biscuits into halves horizontally. Place each
half into cups of the prepared mini muffin pan. Fill each biscuit half with
the bacon mixture. Bake for 10 to 12 minutes in the preheated oven, or until
golden brown.
Sour Cream Fudge Cake
Ingredients
Cake:
8 tablespoons (1 stick) plus 1 tablespoon unsalted butter,
at room temperature
2 teaspoons powdered instant coffee
1/3 cup hot water
1−1/2 cups bleached all−purpose flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1−1/2 cups sugar
1 cup sour cream
2 large eggs
2 ounces unsweetened chocolate, melted
1 teaspoon pure vanilla extract
Icing:
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups (about 1/2 pound) confectioners’ sugar
6 ounces unsweetened chocolate, melted and cooled
1/2 teaspoon pure vanilla extract
1/2 cup confectioners’ sugar for garnish (optional)
Procedure
To make the cake, preheat the oven to 350F. Butter a 9 X 13 X 2−inch baking
pan with 1 tablespoon of the butter and set aside. Dissolve the coffee in
the hot water and let cool. Sift together the flour, cornstarch, baking
soda, and salt onto a large sheet of waxed paper. Cream the remaining 8
tablespoons butter and the sugar in a medium bowl with an electric mixer on
high speed until light and fluffy, scraping down the sides as needed, about
3 minutes. Add the sour cream and mix well. In three additions, add the
flour mixture, alternating with the eggs, beating well after each addition
and scraping down the sides of the bowl as needed. Beat in the melted
chocolate, dissolved coffee, and vanilla. Spread the batter in the prepared
pan. Bake until a toothpick inserted in the center of the cake comes out
clean, 40 to 45 minutes. Cool on a large wire rack for 10 minutes. Carefully
run a knife around the edges of the cake, invert onto the rack, and cool
completely.
To make the icing, beat the butter in a large bowl with an electric mixer
on high speed until fluffy, about 2 minutes. On low speed, beat in the sugar, about 1/4 cup at a time, until smooth. Add the cooled chocolate and vanilla and mix well. If not using immediately, cover tightly with plastic wrap until ready to use. Slice the cake in half horizontally. Transfer the bottom, cut side up, to a platter. Spread half of the icing over the cake with a metal icing spatula. Top with the top half of the cake, cut side down. Spread the remaining icing over the top and sides of the cake. Sift the 1/4 cup confectioners’ sugar through a fine wire sieve to garnish, if desired. Serve at room temperature.
Cake:
8 tablespoons (1 stick) plus 1 tablespoon unsalted butter,
at room temperature
2 teaspoons powdered instant coffee
1/3 cup hot water
1−1/2 cups bleached all−purpose flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1−1/2 cups sugar
1 cup sour cream
2 large eggs
2 ounces unsweetened chocolate, melted
1 teaspoon pure vanilla extract
Icing:
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups (about 1/2 pound) confectioners’ sugar
6 ounces unsweetened chocolate, melted and cooled
1/2 teaspoon pure vanilla extract
1/2 cup confectioners’ sugar for garnish (optional)
Procedure
To make the cake, preheat the oven to 350F. Butter a 9 X 13 X 2−inch baking
pan with 1 tablespoon of the butter and set aside. Dissolve the coffee in
the hot water and let cool. Sift together the flour, cornstarch, baking
soda, and salt onto a large sheet of waxed paper. Cream the remaining 8
tablespoons butter and the sugar in a medium bowl with an electric mixer on
high speed until light and fluffy, scraping down the sides as needed, about
3 minutes. Add the sour cream and mix well. In three additions, add the
flour mixture, alternating with the eggs, beating well after each addition
and scraping down the sides of the bowl as needed. Beat in the melted
chocolate, dissolved coffee, and vanilla. Spread the batter in the prepared
pan. Bake until a toothpick inserted in the center of the cake comes out
clean, 40 to 45 minutes. Cool on a large wire rack for 10 minutes. Carefully
run a knife around the edges of the cake, invert onto the rack, and cool
completely.
To make the icing, beat the butter in a large bowl with an electric mixer
on high speed until fluffy, about 2 minutes. On low speed, beat in the sugar, about 1/4 cup at a time, until smooth. Add the cooled chocolate and vanilla and mix well. If not using immediately, cover tightly with plastic wrap until ready to use. Slice the cake in half horizontally. Transfer the bottom, cut side up, to a platter. Spread half of the icing over the cake with a metal icing spatula. Top with the top half of the cake, cut side down. Spread the remaining icing over the top and sides of the cake. Sift the 1/4 cup confectioners’ sugar through a fine wire sieve to garnish, if desired. Serve at room temperature.
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