To contact us Click HERE
This is probably my favorite cake recipe in all of time. I've made it for more years than I want to say. I can tear up a cake mix, let me tell you, and I have a couple of cake mix recipe cookbooks, but I still fall back on this one. It's in the oven right now.
I only use silicone bundt pans, a great investment to be sure.
Black Forest Cherry Cake
1 pkg (2 layer, not pudding mix) chocolate cake mix
2 cans (21 oz each) cherry pie filling
1/4 cup oil
3 eggs
Combine all ingredients except one can of cherry pie filling; beat well with mixer. Pour into greased silicone bundt pan or greased and floured metal bundt pan.
Bake in 350 degree oven 45 minutes.
Cool in pan. 25 minutes if metal pan, less if silicone.
Invert on a cake plate with a lip to finish cooling.
When ready to serve, heat the remaining can of cherry pie filling and spoon over cake, letting excess pour into center hole.
Garnish each slice with Cool Whip.
You will love me for this recipe. Your family and friends will be dazzled, I guarantee. Let me know how it turns out!
27 Haziran 2012 Çarşamba
Shoo-fly Cake - 2 recipes
To contact us Click HERE
Mix together:
1 cup molasses
1 teaspoon baking soda
2 cups hot water
Mix together:
4 cups flour
3/4 cup shortening
2 cups brown sugar
1 teaspoon salt
Set aside 1 cup of crumbs.
Add liquid to the remaining crumbs.
Mix, pour into loaf pan and sprinkle with the cup of crumbs.
Bake at 350 degrees for 35-40 minutes
------------------------------------------------------------------------------------
Second recipe:
4 cups flour
2 cups packed light brown sugar
1 cup shortening
1/4 teaspoon cinnamon
1 (16 ounce) bottle light molasses
1 tablespoon baking soda
2 cups boiling water
Combine flour and brown sugar in a bowl.
Cut in the shortening until mixture resembles coarse crumbs.
Reserve 1 cup of the crumbs.
Stir in the cinnamon and molasses.
Dissolve baking soda in 1/4 cup boiling water.
Stir the remaining boiling water into the molasses mixture gradually.
Stir in the baking soda mixture.
Pour into a greased 9x13 inch cake pan.
Sprinkle with the reserved crumbs.
Bake at 375 degrees for 45 minutes.
1 cup molasses
1 teaspoon baking soda
2 cups hot water
Mix together:
4 cups flour
3/4 cup shortening
2 cups brown sugar
1 teaspoon salt
Set aside 1 cup of crumbs.
Add liquid to the remaining crumbs.
Mix, pour into loaf pan and sprinkle with the cup of crumbs.
Bake at 350 degrees for 35-40 minutes
------------------------------------------------------------------------------------
Second recipe:
4 cups flour
2 cups packed light brown sugar
1 cup shortening
1/4 teaspoon cinnamon
1 (16 ounce) bottle light molasses
1 tablespoon baking soda
2 cups boiling water
Combine flour and brown sugar in a bowl.
Cut in the shortening until mixture resembles coarse crumbs.
Reserve 1 cup of the crumbs.
Stir in the cinnamon and molasses.
Dissolve baking soda in 1/4 cup boiling water.
Stir the remaining boiling water into the molasses mixture gradually.
Stir in the baking soda mixture.
Pour into a greased 9x13 inch cake pan.
Sprinkle with the reserved crumbs.
Bake at 375 degrees for 45 minutes.
Chicken Taco Casserole
To contact us Click HERE
Mix taco seasoning and tomato sauce.
Add shredded chicken and coat it well with tomato mixture
Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan.
Top with chicken mixture.
Top with 1-2 cans of refried beans so you have a nice even coating.
Top with grated cheese.
Bake uncovered for 30 to 45 minutes at 350F until hot and cheese is bubbly.
Top with your favorite toppings or dip with tortilla chips
- 2 cups cooked rice
- 2 cups cooked chicken, shredded
- 1 (14 1/2 ounce) can tomato sauce
- 1 (1 1/4 ounce) envelope taco seasoning
- 1 (15 -30 ounce) can refried beans
- 1 cup cheese, grated
- 1 cup tomato, chopped
- 1 cup guacamole
- 1/2 cup sour cream
- 5 cups tortilla chips
Mix taco seasoning and tomato sauce.
Add shredded chicken and coat it well with tomato mixture
Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan.
Top with chicken mixture.
Top with 1-2 cans of refried beans so you have a nice even coating.
Top with grated cheese.
Bake uncovered for 30 to 45 minutes at 350F until hot and cheese is bubbly.
Top with your favorite toppings or dip with tortilla chips
North Georgia Apple Cake
To contact us Click HERE
North Georgia Apple Cake
1 ½ c. oil ½ t. ground nutmeg
1 ½ c. granulated sugar ½ t. salt
½ c. light brown sugar 3 ½ c. peeled, chopped, tart green apples
3 eggs 2 or 3 cups flour
1 t. baking soda 1 c. chopped walnuts
2 t. ground cinnamon 2 t. vanilla
GLAZE:
3 T. butter 3 T. heavy cream
3 T. light brown sugar ¼ t. vanilla
3 T. granulated sugar
In a large bowl, combine oil, granulated sugar and brown sugar; blend well. Add eggs, one at a time, beating well after each addition. Sift together flour, baking soda, cinnamon, nutmeg and salt. Add to egg mixture and blend well. Add apples, nuts and vanilla; mix with spoon. Pour batter into a buttered, floured cake pan. Bake in a preheated 325 degree oven for 1 ¼ hours, or until cake tests done. Remove from oven and let rest in the pan 20 minutes. While cake is resting, prepare glaze. Combine butter, brown sugar, granulated sugar, cream and vanilla in a small saucepan; bring to a boil and continue boiling 1 minute. Remove from heat. Remove cake from pan and put on a wire rack or platter. Spoon glaze over warm cake. Serve warm.
North Georgia Apple Cake
1 ½ c. oil ½ t. ground nutmeg
1 ½ c. granulated sugar ½ t. salt
½ c. light brown sugar 3 ½ c. peeled, chopped, tart green apples
3 eggs 2 or 3 cups flour
1 t. baking soda 1 c. chopped walnuts
2 t. ground cinnamon 2 t. vanilla
GLAZE:
3 T. butter 3 T. heavy cream
3 T. light brown sugar ¼ t. vanilla
3 T. granulated sugar
In a large bowl, combine oil, granulated sugar and brown sugar; blend well. Add eggs, one at a time, beating well after each addition. Sift together flour, baking soda, cinnamon, nutmeg and salt. Add to egg mixture and blend well. Add apples, nuts and vanilla; mix with spoon. Pour batter into a buttered, floured cake pan. Bake in a preheated 325 degree oven for 1 ¼ hours, or until cake tests done. Remove from oven and let rest in the pan 20 minutes. While cake is resting, prepare glaze. Combine butter, brown sugar, granulated sugar, cream and vanilla in a small saucepan; bring to a boil and continue boiling 1 minute. Remove from heat. Remove cake from pan and put on a wire rack or platter. Spoon glaze over warm cake. Serve warm.
Absolutely Rockin' Baked Beans
To contact us Click HERE
We had two grandsons graduate this year, and my contribution to each party was different. For the first, I was in charge of things to dip in a chocolate fountain. I picked up delicious huge succulent strawberries at Sams, bought marshmallows and ordered an incredible Mexican cake from The International Bakery. The chocolate fountain table was a gathering place for all!
For the second, I was assigned baked beans for 100. There were closer to 150 who attended, and these beans were a smashing success. Trust me, next time you feed a crowd, try these!
Absolutely Rockin' Baked Beans
4 (four) 7lb cans pork 'n beans
24 thick slices slab bacon (I used maple, but hickory would be good too)
5 medium onions, chopped small
4 cups barbecue sauce (I used Hunts original)
3 cups dark brown sugar
1 & 1/2 cups cider vinegar
3/4 cup dijon mustard
Spray the liner of your electric roaster. (Borrow one of you have to.)
Cut the bacon slices into thirds.
In a large skillet fry the bacon, but don't cook it crisp.
Reserve all the drippings.
Use enough of the drippings to cover the bottom of the skillet and saute the onions until golden.
Place barbecue sauce, vinegar, mustard and brown sugar in the bottom of a roaster.
Drain the liquid from two of the cans of beans. Add beans.
Add the onions.
Add the remaining bacon drippings.
Mix well.
Place all the bacon on top.
Cover and set at 350. Cook for two or three hours, with liquid bubbling.
Reduce heat and keep hot on a lower temperature.
We kept these warm for a five hour open house and they never got mushy.
For the second, I was assigned baked beans for 100. There were closer to 150 who attended, and these beans were a smashing success. Trust me, next time you feed a crowd, try these!
Absolutely Rockin' Baked Beans
4 (four) 7lb cans pork 'n beans
24 thick slices slab bacon (I used maple, but hickory would be good too)
5 medium onions, chopped small
4 cups barbecue sauce (I used Hunts original)
3 cups dark brown sugar
1 & 1/2 cups cider vinegar
3/4 cup dijon mustard
Spray the liner of your electric roaster. (Borrow one of you have to.)
Cut the bacon slices into thirds.
In a large skillet fry the bacon, but don't cook it crisp.
Reserve all the drippings.
Use enough of the drippings to cover the bottom of the skillet and saute the onions until golden.
Place barbecue sauce, vinegar, mustard and brown sugar in the bottom of a roaster.
Drain the liquid from two of the cans of beans. Add beans.
Add the onions.
Add the remaining bacon drippings.
Mix well.
Place all the bacon on top.
Cover and set at 350. Cook for two or three hours, with liquid bubbling.
Reduce heat and keep hot on a lower temperature.
We kept these warm for a five hour open house and they never got mushy.
25 Haziran 2012 Pazartesi
HEAVENLY CHEESE CAKE
To contact us Click HERE
2 c. fine crumbs
1/3 c. plus 1 tbsp. butter
1/4 c. sugar
2 (8 oz.) pkgs. cream cheese
5 eggs
1 c. sugar
1 1/2 tsp. vanilla
1/2 pt. sour cream
6 tbsp. sugar
1 1/2 tsp. vanilla
Combine "crumbs" (graham cracker or cookies), butter and 1/4 cup sugar. Pack into bottom of springform pan. Bake at 300 degrees for 10 minutes. Gently mix cream cheese and eggs. Beat after adding eggs individually. Slowly add 1 cup sugar and vanilla. Pour into pan. Bake 60 minutes. Allow to cool for 10 minutes. Then combine sour cream, 6 tablespoons sugar and 1 1/2 teaspoons vanilla. Top with mixture. Bake at 300 degrees for 15 minutes longer. Allow to cool slowly at room temperature and then refrigerate. Remove springform pan sides. Enjoy!
2 c. fine crumbs
1/3 c. plus 1 tbsp. butter
1/4 c. sugar
2 (8 oz.) pkgs. cream cheese
5 eggs
1 c. sugar
1 1/2 tsp. vanilla
1/2 pt. sour cream
6 tbsp. sugar
1 1/2 tsp. vanilla
Combine "crumbs" (graham cracker or cookies), butter and 1/4 cup sugar. Pack into bottom of springform pan. Bake at 300 degrees for 10 minutes. Gently mix cream cheese and eggs. Beat after adding eggs individually. Slowly add 1 cup sugar and vanilla. Pour into pan. Bake 60 minutes. Allow to cool for 10 minutes. Then combine sour cream, 6 tablespoons sugar and 1 1/2 teaspoons vanilla. Top with mixture. Bake at 300 degrees for 15 minutes longer. Allow to cool slowly at room temperature and then refrigerate. Remove springform pan sides. Enjoy!
Dirt Cake
To contact us Click HERE
- 1 bag Oreo cookies
- 1/4 cup butter or 1/4 cup margarine
- 1 (8 ounce) packages cream cheese
- 2 boxes instant vanilla pudding ( 4 serving size)
- 2 cups milk
- 1 (8 ounce) containers Cool Whip
- 8 inches flower pot
- artificial flower
- Crush the Oreo cookies in a blender or food processor; set aside.
- Cream together butter or margarine and cream cheese.
- In a large bowl, mix 2 large boxes of vanilla instant pudding (add amount of milk according to package of pudding).
- Add cream cheese mixture and 8 ounces of Cool Whip.
- Beat together until mixed.
- In an 8 inch flower pot, layer the cookie mixture, the pudding mixture, the cookie mixture, and so on.
- End up with the cookie mixture (this looks like dirt).
- Add an artificial flower on top.
Lemon Poppy Seed Bundt Cake
To contact us Click HERE
Lemon Poppy Seed Bundt Cake
Lemon Poppy Seed Bundt Cake
- 1/4 cup poppy seeds
- 1/4 cup milk
- 1 (18.25 ounce) package lemon cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 cup water
- 1/2 cup vegetable oil
- 4 eggs
- Soak poppy seeds in milk for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Zesty Marinated Chicken Tenders
To contact us Click HERE
I'm always looking for new and easy ways to fix delicious chicken. My favorites places to eat chicken are Ruby Tuesdays and Cracker Barrel. This recipe turns out even better than Cracker Barrel's grilled tenderloins.
Zesty Marinated Chicken Tenders
4 boneless skinless chicken breasts, cut into fat strips
1 cup Zesty Italian dressing
2 tsp lime juice
3 tsp honey
Combine the dressing, lime juice and honey in a jar or shaker and shake it well.
Place chicken in a zip bag, pour the marinade over and seal.
Refrigerate for 4 hours. (At this stage you can also freeze for a later date.)
Cook in a large pan over low heat until liquid evaporates and marinade caramelizes--about 40 minutes.
Great with mashed/baked potatoes or rice and a colorful vegetable.
Zesty Marinated Chicken Tenders
4 boneless skinless chicken breasts, cut into fat strips
1 cup Zesty Italian dressing
2 tsp lime juice
3 tsp honey
Combine the dressing, lime juice and honey in a jar or shaker and shake it well.
Place chicken in a zip bag, pour the marinade over and seal.
Refrigerate for 4 hours. (At this stage you can also freeze for a later date.)
Cook in a large pan over low heat until liquid evaporates and marinade caramelizes--about 40 minutes.
Great with mashed/baked potatoes or rice and a colorful vegetable.
Absolutely Rockin' Baked Beans
To contact us Click HERE
We had two grandsons graduate this year, and my contribution to each party was different. For the first, I was in charge of things to dip in a chocolate fountain. I picked up delicious huge succulent strawberries at Sams, bought marshmallows and ordered an incredible Mexican cake from The International Bakery. The chocolate fountain table was a gathering place for all!
For the second, I was assigned baked beans for 100. There were closer to 150 who attended, and these beans were a smashing success. Trust me, next time you feed a crowd, try these!
Absolutely Rockin' Baked Beans
4 (four) 7lb cans pork 'n beans
24 thick slices slab bacon (I used maple, but hickory would be good too)
5 medium onions, chopped small
4 cups barbecue sauce (I used Hunts original)
3 cups dark brown sugar
1 & 1/2 cups cider vinegar
3/4 cup dijon mustard
Spray the liner of your electric roaster. (Borrow one of you have to.)
Cut the bacon slices into thirds.
In a large skillet fry the bacon, but don't cook it crisp.
Reserve all the drippings.
Use enough of the drippings to cover the bottom of the skillet and saute the onions until golden.
Place barbecue sauce, vinegar, mustard and brown sugar in the bottom of a roaster.
Drain the liquid from two of the cans of beans. Add beans.
Add the onions.
Add the remaining bacon drippings.
Mix well.
Place all the bacon on top.
Cover and set at 350. Cook for two or three hours, with liquid bubbling.
Reduce heat and keep hot on a lower temperature.
We kept these warm for a five hour open house and they never got mushy.
For the second, I was assigned baked beans for 100. There were closer to 150 who attended, and these beans were a smashing success. Trust me, next time you feed a crowd, try these!
Absolutely Rockin' Baked Beans
4 (four) 7lb cans pork 'n beans
24 thick slices slab bacon (I used maple, but hickory would be good too)
5 medium onions, chopped small
4 cups barbecue sauce (I used Hunts original)
3 cups dark brown sugar
1 & 1/2 cups cider vinegar
3/4 cup dijon mustard
Spray the liner of your electric roaster. (Borrow one of you have to.)
Cut the bacon slices into thirds.
In a large skillet fry the bacon, but don't cook it crisp.
Reserve all the drippings.
Use enough of the drippings to cover the bottom of the skillet and saute the onions until golden.
Place barbecue sauce, vinegar, mustard and brown sugar in the bottom of a roaster.
Drain the liquid from two of the cans of beans. Add beans.
Add the onions.
Add the remaining bacon drippings.
Mix well.
Place all the bacon on top.
Cover and set at 350. Cook for two or three hours, with liquid bubbling.
Reduce heat and keep hot on a lower temperature.
We kept these warm for a five hour open house and they never got mushy.
24 Haziran 2012 Pazar
DIRT CAKE PIE RECIPES
To contact us Click HERE
DIRT CAKE PIE RECIPES
INGREDIENTS
* 2 (18 oz.) Packages of Oreo cookies
* 1/2 stick butter & 1 (8 oz.) cream cheese
* 2 small boxes French vanilla instant pudding
* 1 (12 oz.) Tub of Cool Whip
* 1 cup powdered sugar
* 3.5 cups milk
INSTRUCTIONS
Mix pudding together with the milk, add the Cool Whip to pudding mixture. Cream butter, cream cheese and powdered sugar together. Then blend in with the Cool Whip Pudding mixture. Crumble the Oreo's in a blender, leave the cream in the Oreo's. Line the inside of a clay flower pot or glass pan with foil. Alternating cookie crumbs and filling, ending with the cookie crumbs on top. Top with gummi worms. The dirt cake pie recipe is ready !
dirt-cake-pie-recipe.
DIRT CAKE PIE RECIPES
INGREDIENTS
* 2 (18 oz.) Packages of Oreo cookies
* 1/2 stick butter & 1 (8 oz.) cream cheese
* 2 small boxes French vanilla instant pudding
* 1 (12 oz.) Tub of Cool Whip
* 1 cup powdered sugar
* 3.5 cups milk
INSTRUCTIONS
Mix pudding together with the milk, add the Cool Whip to pudding mixture. Cream butter, cream cheese and powdered sugar together. Then blend in with the Cool Whip Pudding mixture. Crumble the Oreo's in a blender, leave the cream in the Oreo's. Line the inside of a clay flower pot or glass pan with foil. Alternating cookie crumbs and filling, ending with the cookie crumbs on top. Top with gummi worms. The dirt cake pie recipe is ready !
dirt-cake-pie-recipe.
DIRT CAKE - WORM PIE
To contact us Click HERE
DIRT CAKE - WORM PIE
A nice dirt cake pie recipe to try !
Dirt Cake Pie Recipe INGREDIENTS
Crush cookies in food processor or blender, a few at a time to allow them to crush fine for dirt. Add candy bar pieces; these are the rocks. Set aside.
In a medium bowl, cream butter, cream cheese and powdered sugar. Beat 2 minutes.
In a deep narrow bowl, beat pudding and milk until they thicken, about 2 minutes. Fold in the Cool Whip. Then fold in cream cheese mixture.
In a 13 x 9 x 2 inch or slightly larger pan, layer as follows:
dirt-cake-pie-recipe
DIRT CAKE - WORM PIE
A nice dirt cake pie recipe to try !
Dirt Cake Pie Recipe INGREDIENTS
- 1 pkg. (20 oz.) Oreo cookies
- 2 (3 oz.) semisweet candy bars (Special Dark), chopped
- 1 cube butter, softened
- 8 oz. cream cheese, softened
- 1 c. powdered sugar
- 2 (4 oz.) pkg. instant chocolate pudding
- 3 c. milk
- 1 (8 oz.) Cool Whip
- Gummy Worms - as many as you want
Crush cookies in food processor or blender, a few at a time to allow them to crush fine for dirt. Add candy bar pieces; these are the rocks. Set aside.
In a medium bowl, cream butter, cream cheese and powdered sugar. Beat 2 minutes.
In a deep narrow bowl, beat pudding and milk until they thicken, about 2 minutes. Fold in the Cool Whip. Then fold in cream cheese mixture.
In a 13 x 9 x 2 inch or slightly larger pan, layer as follows:
- 1/3 cookie mix in bottom (sprinkle)
- Add a few worms
- Spread 1/2 pudding mix on top
- Cook mix (sprinkle)
- Few more worms
- Remaining pudding
- Top with the cookie mix to give appearance of dirt
dirt-cake-pie-recipe
Dirt Cake Pie Recipe
To contact us Click HERE
Dirt Cake Pie Recipe
Ingredients
* 2 packages of Oreo-style cookies
* 1/2 stick butter
* 8 oz. cream cheese
* 2 regular-size boxes vanilla instant pudding
* 12 oz. whipped topping
* 1 cup powdered sugar
* 3.5 cups milk
* 1 prebaked pie crust
Instructions
1. Blend together the pudding mix, milk, and whipped topping.
2. In a separate bowl, mix the butter, cream cheese, and powdered sugar.
3. Combine the two mixtures and blend until smooth.
4. Pour into the pie crust.
5. Smash up the cookies in a sealed bag or blend them lightly.
6. Top the pie with the cookie crumbs...and the dirt cake pie recipe is ready...enjoy !
dirt-cake-pie-recipe.
Ingredients
* 2 packages of Oreo-style cookies
* 1/2 stick butter
* 8 oz. cream cheese
* 2 regular-size boxes vanilla instant pudding
* 12 oz. whipped topping
* 1 cup powdered sugar
* 3.5 cups milk
* 1 prebaked pie crust
Instructions
1. Blend together the pudding mix, milk, and whipped topping.
2. In a separate bowl, mix the butter, cream cheese, and powdered sugar.
3. Combine the two mixtures and blend until smooth.
4. Pour into the pie crust.
5. Smash up the cookies in a sealed bag or blend them lightly.
6. Top the pie with the cookie crumbs...and the dirt cake pie recipe is ready...enjoy !
dirt-cake-pie-recipe.
PEANUT BUTTER CAKE
To contact us Click HERE
1/3 c. shortening
1 c. brown sugar
1/2 c. peanut butter
2 eggs
1/2 c. brown sugar
1 c. milk
1 tsp. vanilla
2 c. flour
1/2 tsp. salt
2 1/2 tsp. baking powder
Prepare pans. Cream shortening. Add slowly and beat in 1 cup brown sugar and peanut butter. In another bowl, beat together 2 eggs and 1/2 cup brown sugar. Add this to the first mixture and beat well. Sift together flour, salt and powder. Add dry ingredients alternately to first mixture with 1 cup milk with vanilla. Pour mixture into pans and bake at once until firm in center. Bake at 350 degrees for 30 minutes.
1/3 c. shortening
1 c. brown sugar
1/2 c. peanut butter
2 eggs
1/2 c. brown sugar
1 c. milk
1 tsp. vanilla
2 c. flour
1/2 tsp. salt
2 1/2 tsp. baking powder
Prepare pans. Cream shortening. Add slowly and beat in 1 cup brown sugar and peanut butter. In another bowl, beat together 2 eggs and 1/2 cup brown sugar. Add this to the first mixture and beat well. Sift together flour, salt and powder. Add dry ingredients alternately to first mixture with 1 cup milk with vanilla. Pour mixture into pans and bake at once until firm in center. Bake at 350 degrees for 30 minutes.
BLACK BEANS WITH BEAN CURD
To contact us Click HERE
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Main Dish
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Dried red beans
1 tablespoon Soy sauce
1 teaspoon Brown sugar
1 cup Stock
2 each Cakes tofu
2 tablespoons Oil
1 each Green onion -- chopped
1 teaspoon Garlic -- chopped
1 each Green chili -- sliced
1 tablespoon Salted black beans
1 pinch Black pepper
Soak dried beans. Boil until tender. Drain & mash.
Stir sugar & soy sauce into the sock & mix with mashed beans. Cut tofu
into small cubes. Heat oil & stir fry gren onions, garlic & chili for 30
seconds. Add black beans, tofu & mashed red beans. Cook gently for 5
minutes. Sprinkle with pepper & serve.
Jack Santa Maria, "Chinese Vegetarian Cooking"
Serving Size : 1 Preparation Time :0:00Categories : Chinese Main Dish
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Dried red beans
1 tablespoon Soy sauce
1 teaspoon Brown sugar
1 cup Stock
2 each Cakes tofu
2 tablespoons Oil
1 each Green onion -- chopped
1 teaspoon Garlic -- chopped
1 each Green chili -- sliced
1 tablespoon Salted black beans
1 pinch Black pepper
Soak dried beans. Boil until tender. Drain & mash.
Stir sugar & soy sauce into the sock & mix with mashed beans. Cut tofu
into small cubes. Heat oil & stir fry gren onions, garlic & chili for 30
seconds. Add black beans, tofu & mashed red beans. Cook gently for 5
minutes. Sprinkle with pepper & serve.
Jack Santa Maria, "Chinese Vegetarian Cooking"
23 Haziran 2012 Cumartesi
Fully Loaded Cookies By: Kailey Ann
To contact us Click HERE
Fully Loaded Cookies
Ingredients:
3/4 cup of sugar
3/4 cup of packed brown sugar
1 cup of butter
1 teaspoon of vanilla
1 large egg
2 1/4 cups of all-purpose flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1/2 a bag of chocolate chips
1/2 a bag of peanut butter chips
1/2 a bag of butterscotch chips
1/2 a bag of white chocolate chips
Directions:
1. Heat oven to 375 degrees.
2. Beat sugars, butter, vanilla and egg in large bowl with electric mixer on medium sppeed, or mix with a spoon. Stir in flour, baking soda, and salt. Stir in the chocolate, peanut butter, butterscotch, and white chocolate chips.
3. Drop dough by rounded spoonfuls about 2 inches apart onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until light brown. Cool 1 to 2 minutes, remove from cookie sheet to wire rack. ENJOY!!!!
Ingredients:
3/4 cup of sugar
3/4 cup of packed brown sugar
1 cup of butter
1 teaspoon of vanilla
1 large egg
2 1/4 cups of all-purpose flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1/2 a bag of chocolate chips
1/2 a bag of peanut butter chips
1/2 a bag of butterscotch chips
1/2 a bag of white chocolate chips
Directions:
1. Heat oven to 375 degrees.
2. Beat sugars, butter, vanilla and egg in large bowl with electric mixer on medium sppeed, or mix with a spoon. Stir in flour, baking soda, and salt. Stir in the chocolate, peanut butter, butterscotch, and white chocolate chips.
3. Drop dough by rounded spoonfuls about 2 inches apart onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until light brown. Cool 1 to 2 minutes, remove from cookie sheet to wire rack. ENJOY!!!!
Oyster Crackers
To contact us Click HERE
My mom used to always make these at the holidays. They are SO addictive. She used to send me back to college with a huge tin of them and I won't tell you how long they lasted. They are the BEST snack.
Ingredients
Directions
- Preheat oven to 275 degrees F (135 degrees C).
- In a mixing bowl, whisk together vegetable oil, ranch-style dressing mix, dill weed, lemon pepper and garlic powder. Pour this spice mixture over the crackers in a medium bowl, and stir until the crackers are coated. Arrange the crackers on a large baking sheet.
- Bake in the preheated 275 degrees F (135 degrees C) oven for 15 to 20 minutes.
Paula Deen's Shrimp Gumbo Bake
To contact us Click HERE
I like to try all of Paula's recipes and let you know how they are........well this was VERY good!It's a great change from the normal chicken. :-)
I like to try all of Paula's recipes and let you know how they are........well this was VERY good!It's a great change from the normal chicken. :-)Ingredients
Gumbo:
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 2 tablespoons olive oil
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1 teaspoon lemon-pepper seasoning
- 1 1/2 teaspoons House Seasoning, recipe follows
- 1 cup chicken
or fish stock
- 1 (14 1/2-ounce) can diced tomatoes
- 10-ounce package frozen cut okra
- 2 cups shrimp, cleaned, peeled, and deveined
- (This wasn't in the recipe but I added 1 1/2 cups of rice to thicken it up some and it was good that way!)
Topping:
- 1 egg, beaten
- 1/3 cup milk
- 12-ounce package corn muffin
Directions
In an iron skillet, saute onion and celery in oil. Add bay leaves, thyme, lemon-pepper seasoning and House Seasoning. Pour in stock and add tomatoes and okra. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp.
To prepare the topping, preheat oven to 400 degrees F. Mix together egg and milk, add to muffin mix, and combine until just well-blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes.
Cook's Note: This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Chicken Stuffed with Prosciutto and Fontina
To contact us Click HERE
I made this for dinner last night. (Another Paula Deen recipe - I can't help it I love that woman). I couldn't find fontina cheese so I just used mozzarella cheese sticks. It was good - we had rissoto and salad with it.
I made this for dinner last night. (Another Paula Deen recipe - I can't help it I love that woman). I couldn't find fontina cheese so I just used mozzarella cheese sticks. It was good - we had rissoto and salad with it.
Ingredients
- 2 boneless, skinless chicken breast halves
- 1 (4-ounce) piece imported Italian fontina cheese
- 2 slices imported prosciutto
- 4 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- Salt
- 1 cup sliced portobello mushrooms
- 1/2 cup dry white wine
- 3 sprigs fresh rosemary
- 1 bunch baby arugula
- 1/2 fresh lemon, juiced
Directions
Place each piece of chicken between 2 sheets of waxed paper and pound them thin with a mallet, the flat of a large knife, or a rolling pin. Trim the rind from the cheese and cut it into 2 thick sticks.
Wrap each stick with a slice of prosciutto and place in the center of each flattened chicken breast. Roll the chicken breast around the prosciutto and cheese to make a sausage shape and secure with toothpicks or butcher's twine. Season the rolls with salt and pepper.
Heat 2 tablespoons of the butter and 1 tablespoon of the olive oil in a heavy skillet. Quickly brown the chicken rolls over medium-high heat, reduce the heat to low, and scatter the mushrooms into the pan, sprinkle with wine and rosemary. Cook, turning the chicken rolls frequently, 10 to 15 minutes.
When the first bit of cheese begins to seep out, the chicken is done. Remove it from the pan to a cutting board at once. Cut each of the rolls at an angle into 6 slices. Cover to keep warm. Reheat the pan juices, swirl in the remaining 2 tablespoons butter, and season, to taste, with salt and pepper.
To serve arrange the chicken and mushrooms on a bed of arugula leaves tossed with olive oil and seasoned with salt and pepper. Warm the pan juices and strain them over the chicken.
Mam-ma's Chocolate Pie
To contact us Click HERE
My sweet mam-ma made the BEST chocolate pie. We used to request it at every holiday dinner or family gathering and it was a fight to see who could eat the most. I have never tried to make it until this weekend. It tasted good but I have a long way to go on being able to make a good meringue. I don't know what the secret it is but I hope one day I can get mine to fluff up like hers always did.
Ingredients:
Pie filling:
Frozen or refrigerated pie crust
1 3/4 cup sugar
3 tbsp cornstarch
3-4 tbsp cocoa
1 1/2 cups milk
4 egg yolks
1 tbsp vanilla
2 tbsp butter
Meringue:
4 egg whites
1/2 cup sugar
6-8 large marshmallows
Bake pie crust according to directions. Mix first 3 ingredients. Beat 4 egg yolks and save the whites. Sprinkle salt on eggs. Add milk in eggs. Add to dry and cook on stove top - stir until thick. Add vanilla and butter.
Pour in pie crust when done.
Take egg whites and beat until stiff. Take sugar and a "tad" of water and boil until it makes a syrup. Add marshmallows and melt. Add to egg whites already beat. Add on top of pie.
My sweet mam-ma made the BEST chocolate pie. We used to request it at every holiday dinner or family gathering and it was a fight to see who could eat the most. I have never tried to make it until this weekend. It tasted good but I have a long way to go on being able to make a good meringue. I don't know what the secret it is but I hope one day I can get mine to fluff up like hers always did.
Ingredients:
Pie filling:
Frozen or refrigerated pie crust
1 3/4 cup sugar
3 tbsp cornstarch
3-4 tbsp cocoa
1 1/2 cups milk
4 egg yolks
1 tbsp vanilla
2 tbsp butter
Meringue:
4 egg whites
1/2 cup sugar
6-8 large marshmallows
Bake pie crust according to directions. Mix first 3 ingredients. Beat 4 egg yolks and save the whites. Sprinkle salt on eggs. Add milk in eggs. Add to dry and cook on stove top - stir until thick. Add vanilla and butter.
Pour in pie crust when done.
Take egg whites and beat until stiff. Take sugar and a "tad" of water and boil until it makes a syrup. Add marshmallows and melt. Add to egg whites already beat. Add on top of pie.
21 Haziran 2012 Perşembe
Salad Dressing amd Vinaigrette Recipes
To contact us Click HERE
Blue Cheese Salad Dressing
Makes about 1 cup
2 ounces of a domestic blue cheese such as Maytag
1/2 cup of mayonnaise
1/4 cup of sour cream
pinch of grated garlic
1-1/2 teaspoons of red or white wine vinegar
1-1/2 teaspoons of lemon juice
1/2 teaspoon of sugar
salt and pepper to taste
1. Remove and discard any outer lettuce leaves that are soft or damaged. Cut the lettuce into portion sized wedges and remove the core. Rinse under cold, running water, keeping the wedges intact. Drain well and store in the refrigerator until ready to serve.
2. Combine the dressing ingredients and keep cold until ready to serve. The dressing can be made days in advance.
3. Arrange the lettuce wedges on individual plates or a platter.
4. Spoon the dressing over the wedges.
5. Garnish with the bacon and peas.
Greek Salad Dressing
4 tablespoons olive oil
2 to 4 tablespoons red or white wine vinegar, to taste
splash of Kalamata olive juice
1 teaspoon, or to taste, Cavender's All-Purpose Greek Seasoning Blend
Whisk the dressing and rest for a few minutes to hydrate the dried herbs. Whisk again and pour over
the salad. Toss.
Lemon Herb and Walnut Oil Dressing
Makes a little under 1/2 cup
Ingredients
1 clove of garlic, peeled
1 tablespoon of lemon juice
1 tablespoon of white balsamic vinegar
½ teaspoon of stone ground mustard
½ teaspoon of Dijon mustard
½ teaspoon of minced fresh parsley
½ teaspoon of minced fresh thyme
3 tablespoons of walnut oil, or more to taste
6 pitted Kalamata olives, halved
In a bowl, whisk together the first seven ingredients. While continuing to whisk, pour a stream of the oil into the mixture. Stir in the olives.
Maurice Salad Dressing
2 teaspoon of white vinegar
1-1/2 teaspoon of lemon juice
1-1/2 teaspoon of sugar
1 teaspoon juice from a jar of sweet gherkin pickles
1-1/2 teaspoon of Dijon mustard
optional: 1/2 teaspoon of ground mustard
1 cup of mayonnaise
1 tablespoon of minced fresh parsley
1 hard cooked egg, minced
salt to taste
1. In a bowl, combine the vinegar, lemon juice, pickle juice, and sugar.
2. Stir to dissolve the sugar.
3. Add the mustards, mayonnaise, parsley and egg.
4. Add salt to taste.
5. Chill the dressing until ready to serve.
Poppy Seed Dressing or Celery Seed Dressing
Makes 1-1/2 cups
1/4 cup of sugar
1 teaspoon of salt
1 teaspoon of paprika
1 teaspoon of dry mustard
1/4 teaspoon of pepper
1/3 cup of lemon juice
1 teaspoon of celery seed
1 tablespoon of minced onion
1 garlic clove, grated or pressed
2 tablespoons of honey>
3/4 cup of light tasting oil such as canola or grapeseed
Combine everything except the oil which you stream while whisking or blending in a machine.
Salsa Salad Dressing
To fresh up the taste of the canned tomatoes and balance the spiciness of the jalapenos, add one or more of the following: corn kernels, drained canned black beans, drained crushed pineapple, lemon juice, diced avocado, chopped cilantro or parsley. Use as a salsa or taco salad dressing. Makes about 2 cups.
15 ounce can of petite diced tomatoes
2 tablespoons, or to taste, of jarred chopped jalapeno (Christopher Ranch brand recommended)
1-1/2 teaspoons ground cumin
salt to taste
pepper to taste
optional: see introduction above
1. Drain the tomatoes, reserving the juice for another use. Chop or mash any large pieces. Place in a mixing bowl.
2. Add the remaining ingredients and any of the other ingredients listed in the introduction.
3. Chill until ready to serve.
Vinaigrette Recipes
Vinaigrette is an emulsion of one part vinegar, sometimes a citrus juice, and one to three parts oil which is generally used as a salad dressing or marinade. The ratio of vinegar to oil depends on two things: the acidity of the vinegar and your palate. If the vinegar is highly acid, (enough to choke a horse as Grandma Julie used to day) more oil is needed to balance it. I find French cider, Italian balsamic, Japanese rice and Spanish sherry vinegars to be lower in acid than garden variety American made. Some vinegars are unfiltered and easily recognized by the floating sediment on the bottom, but I can't see the purpose of buying them unless you especially like their taste. If you are using a low-acid vinegar, the vinaigrette can be thickened with French-style mustard or olive oil mayonnaise. Minced shallots are traditional in gourmet-type vinaigrettes, but sweet white onion is equally good. For a hint of garlic, rub the tossing bowl with a cut clove before anything else goes in.
When you are certain of the number of people being served and the amount of produce going into a salad, mix the dressing in the bottom of the bowl, add the hard ingredients - like carrot, chick peas, onion, celery, fennel and even tomatoes, and the layer the greens on top. When it is time to serve, toss well from the bottom up.
Basic Instructions
1. Place the vinegar, shallot/onion and other ingredients (not the oil) in a bowl. Whisk to combine. Whisking continuously, very slowly stream in the oil to emulsify. Season to taste with salt and pepper.
Balsamic Shallot Vinaigrette
2 tablespoons of finely minced shallot
2 tablespoons of aged balsamic vinegar, or to taste
1/4 cup of olive oil
(salt and pepper, to taste)
Cranberry Vinaigrette
1/3 cup fresh cranberries
3 tablespoons of orange juice
1 tablespoon of white wine vinegar
1 teaspoon of Dijon mustard
1/4 teaspoon of salt
1/4 teaspoon of pepper
6 tablespoons of olive oil
(Place cranberries and o.j. in a saucepan over a high heat and bring to a boil. Remove from heat and cool for 5 minutes. Puree and cool to room temperature before continuing with basic method.)
Lemon or Orange Vinaigrette
3 tablespoons of lemon juice or orange juice
1/2 teaspoon of grated lemon zest or orange zest
1 tablespoon of finely minced shallot
1 teaspoon of Dijon mustard
1/2 teaspoon of sugar or honey
1/2 cup of grapeseed oil, canola blend oil, or a light olive oil
(salt and pepper, to taste)
Raspberry Vinaigrette
3 tablespoons of red wine or apple cider vinegar
2 tablespoons of seedless raspberry jam
1 teaspoon of Dijon mustard
4 tablespoons of walnut oil, grapeseed oil, or olive oil
Sherry Shallot Vinaigrette
2 tablespoons finely minced shallot
2 tablespoons sherry vinegar, or to taste
1/4 cup of olive oil
(salt and pepper, to taste)
Traditional Vinaigrette
1/4 cup of vinegar
1/4 teaspoon of dry mustard
2 tablespoons fresh lemon juice
dash of salt
pinch of pepper
optional: garlic clove or powder, fresh or dried herbs*
optional: fresh tomato juices**
3/4 cup salad oil of your choice
* crush dried herbs between your palms
** remove the seedy membrane from fresh tomatoes to a fine mesh strainer. Use a spoon or spatula to push the liquid through the strainer. Discard the seeds.
 |
| Salad Dressing and Vinaigrette Recipes |
Makes about 1 cup
2 ounces of a domestic blue cheese such as Maytag
1/2 cup of mayonnaise
1/4 cup of sour cream
pinch of grated garlic
1-1/2 teaspoons of red or white wine vinegar
1-1/2 teaspoons of lemon juice
1/2 teaspoon of sugar
salt and pepper to taste
1. Remove and discard any outer lettuce leaves that are soft or damaged. Cut the lettuce into portion sized wedges and remove the core. Rinse under cold, running water, keeping the wedges intact. Drain well and store in the refrigerator until ready to serve.
2. Combine the dressing ingredients and keep cold until ready to serve. The dressing can be made days in advance.
3. Arrange the lettuce wedges on individual plates or a platter.
4. Spoon the dressing over the wedges.
5. Garnish with the bacon and peas.
Greek Salad Dressing
4 tablespoons olive oil
2 to 4 tablespoons red or white wine vinegar, to taste
splash of Kalamata olive juice
1 teaspoon, or to taste, Cavender's All-Purpose Greek Seasoning Blend
Whisk the dressing and rest for a few minutes to hydrate the dried herbs. Whisk again and pour over
the salad. Toss.
Lemon Herb and Walnut Oil Dressing
Makes a little under 1/2 cup
Ingredients
1 clove of garlic, peeled
1 tablespoon of lemon juice
1 tablespoon of white balsamic vinegar
½ teaspoon of stone ground mustard
½ teaspoon of Dijon mustard
½ teaspoon of minced fresh parsley
½ teaspoon of minced fresh thyme
3 tablespoons of walnut oil, or more to taste
6 pitted Kalamata olives, halved
In a bowl, whisk together the first seven ingredients. While continuing to whisk, pour a stream of the oil into the mixture. Stir in the olives.
Maurice Salad Dressing
2 teaspoon of white vinegar
1-1/2 teaspoon of lemon juice
1-1/2 teaspoon of sugar
1 teaspoon juice from a jar of sweet gherkin pickles
1-1/2 teaspoon of Dijon mustard
optional: 1/2 teaspoon of ground mustard
1 cup of mayonnaise
1 tablespoon of minced fresh parsley
1 hard cooked egg, minced
salt to taste
1. In a bowl, combine the vinegar, lemon juice, pickle juice, and sugar.
2. Stir to dissolve the sugar.
3. Add the mustards, mayonnaise, parsley and egg.
4. Add salt to taste.
5. Chill the dressing until ready to serve.
Poppy Seed Dressing or Celery Seed Dressing
Makes 1-1/2 cups
1/4 cup of sugar
1 teaspoon of salt
1 teaspoon of paprika
1 teaspoon of dry mustard
1/4 teaspoon of pepper
1/3 cup of lemon juice
1 teaspoon of celery seed
1 tablespoon of minced onion
1 garlic clove, grated or pressed
2 tablespoons of honey>
3/4 cup of light tasting oil such as canola or grapeseed
Combine everything except the oil which you stream while whisking or blending in a machine.
Salsa Salad Dressing
To fresh up the taste of the canned tomatoes and balance the spiciness of the jalapenos, add one or more of the following: corn kernels, drained canned black beans, drained crushed pineapple, lemon juice, diced avocado, chopped cilantro or parsley. Use as a salsa or taco salad dressing. Makes about 2 cups.
15 ounce can of petite diced tomatoes
2 tablespoons, or to taste, of jarred chopped jalapeno (Christopher Ranch brand recommended)
1-1/2 teaspoons ground cumin
salt to taste
pepper to taste
optional: see introduction above
1. Drain the tomatoes, reserving the juice for another use. Chop or mash any large pieces. Place in a mixing bowl.
2. Add the remaining ingredients and any of the other ingredients listed in the introduction.
3. Chill until ready to serve.
Vinaigrette Recipes
Vinaigrette is an emulsion of one part vinegar, sometimes a citrus juice, and one to three parts oil which is generally used as a salad dressing or marinade. The ratio of vinegar to oil depends on two things: the acidity of the vinegar and your palate. If the vinegar is highly acid, (enough to choke a horse as Grandma Julie used to day) more oil is needed to balance it. I find French cider, Italian balsamic, Japanese rice and Spanish sherry vinegars to be lower in acid than garden variety American made. Some vinegars are unfiltered and easily recognized by the floating sediment on the bottom, but I can't see the purpose of buying them unless you especially like their taste. If you are using a low-acid vinegar, the vinaigrette can be thickened with French-style mustard or olive oil mayonnaise. Minced shallots are traditional in gourmet-type vinaigrettes, but sweet white onion is equally good. For a hint of garlic, rub the tossing bowl with a cut clove before anything else goes in.
When you are certain of the number of people being served and the amount of produce going into a salad, mix the dressing in the bottom of the bowl, add the hard ingredients - like carrot, chick peas, onion, celery, fennel and even tomatoes, and the layer the greens on top. When it is time to serve, toss well from the bottom up.
Basic Instructions
1. Place the vinegar, shallot/onion and other ingredients (not the oil) in a bowl. Whisk to combine. Whisking continuously, very slowly stream in the oil to emulsify. Season to taste with salt and pepper.
Balsamic Shallot Vinaigrette
2 tablespoons of finely minced shallot
2 tablespoons of aged balsamic vinegar, or to taste
1/4 cup of olive oil
(salt and pepper, to taste)
Cranberry Vinaigrette
1/3 cup fresh cranberries
3 tablespoons of orange juice
1 tablespoon of white wine vinegar
1 teaspoon of Dijon mustard
1/4 teaspoon of salt
1/4 teaspoon of pepper
6 tablespoons of olive oil
(Place cranberries and o.j. in a saucepan over a high heat and bring to a boil. Remove from heat and cool for 5 minutes. Puree and cool to room temperature before continuing with basic method.)
Lemon or Orange Vinaigrette
3 tablespoons of lemon juice or orange juice
1/2 teaspoon of grated lemon zest or orange zest
1 tablespoon of finely minced shallot
1 teaspoon of Dijon mustard
1/2 teaspoon of sugar or honey
1/2 cup of grapeseed oil, canola blend oil, or a light olive oil
(salt and pepper, to taste)
Raspberry Vinaigrette
3 tablespoons of red wine or apple cider vinegar
2 tablespoons of seedless raspberry jam
1 teaspoon of Dijon mustard
4 tablespoons of walnut oil, grapeseed oil, or olive oil
Sherry Shallot Vinaigrette
2 tablespoons finely minced shallot
2 tablespoons sherry vinegar, or to taste
1/4 cup of olive oil
(salt and pepper, to taste)
Traditional Vinaigrette
1/4 cup of vinegar
1/4 teaspoon of dry mustard
2 tablespoons fresh lemon juice
dash of salt
pinch of pepper
optional: garlic clove or powder, fresh or dried herbs*
optional: fresh tomato juices**
3/4 cup salad oil of your choice
* crush dried herbs between your palms
** remove the seedy membrane from fresh tomatoes to a fine mesh strainer. Use a spoon or spatula to push the liquid through the strainer. Discard the seeds.
Kaydol:
Yorumlar (Atom)