Ingredients:
Pumpkin seeds
Olive oil
Salt and pepper
Seasoning flavor of choice
Ingredients:
Pumpkin seeds
Olive oil
Salt and pepper
Seasoning flavor of choice
Here's a healthy meal that MMA fighters often eat. Something you can also have while watching the UFC 119 live stream later.
Ingredients:
1 bunch broccoli
1/2 teaspoon salt
1 (8 ounce) box ziti or rigatoni pasta
1/2 cup olive oil
6 Tablespoons butter
4 garlic cloves, chopped
1/2 teaspoon red pepper
3 firm fresh tomatoes, quartered and seeded
1/2 cup grated Parmesan cheese
Ingredients:
7 egg whites
1 teaspoon cream of tartar
Dash salt
1/2 cup sugar
1 cup whipping cream
Fresh or frozen strawberries
Ingredients:
1 Tablespoon bacon grease
1 onion, chopped
1 small bell pepper, chopped
2 stalks celery, chopped
8 sprigs parsley, chopped
1 cup diced, cooked ham
5 to 6 pieces toast
Salt and pepper
3 bell peppers, cut in half
Ingredients:
8 slices bacon
2 (16-ounce) cans whole green beans
6 Tablespoons margarine
1/2 cup packed brown sugar
Garlic powder, salt and pepper to taste
Ingredients:
1-1/2 cups wild rice
4 cans (10-1/2 ounces each) bouillon, undiluted
1 cup onion, chopped
1 cup green pepper, chopped
1 cup sliced mushrooms
1/4 cup butter, softened
1 cup heavy cream
Salt
Pepper
Ingredients:
Lemon Cinnamon Dressing:
1/4 cup lemon juice
1/4 teaspoon cinnamon
1/2 cup olive oil
Couscous Salad:
2/3 cup currants
3 Tablespoons butter
1/8 teaspoon powdered saffron
1-1/2 cups chicken stock
1-1/2 cups diced celery
1/3 cup thinly sliced green onions
1/3 cup pine nuts, toasted
1/4 cup minced fresh parsley
Salt and pepper to taste
Ingredients:
2 cups white granulated sugar
1 cup dark brown sugar
3 Tablespoons white corn syrup
1 cup whipping cream
Pinch of salt
3 teaspoons maple flavoring
3 or more cups of pecans
Ingredients:
1 cup dry bread crumbs
1-1/2 pounds ground chuck
1/4 cup finely chopped onion
1 egg
1/4 cup ketchup
1/2 cup milk
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup ketchup
1/4 cup vinegar
1/4 cup packed brown sugar
2 Tablespoons Worcestershire sauce
Ingredients:
2 envelopes unflavored gelatin
2 Tablespoons cold water
2 Tablespoons instant coffee powder
2/3 cup sugar
1/4 teaspoon salt
3 cups milk
1/4 cup Cognac
2 cups whipping cream, whipped
12 ladyfingers, split
Ingredients:
2 cups fresh or frozen lima beans
1 onion, finely chopped
1 clove garlic, minced
2 Tablespoons butter, melted
1 can (8 ounces) tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
3 ounces cream cheese, cut into pieces
Here's a classic meal you can eat while watching ufc 118 live stream this weekend.
Ingredients:
6 to 8 ripe tomatoes, peeled and chopped
1/2 pound Mozzarella cheese, coarsely grated
1/4 cup chopped fresh basil, or
1 Tablespoon dried basil
5 Tablespoons olive oil
2 garlic cloves, minced
1 Tablespoon chopped fresh parsley
Salt to taste
Freshly ground pepper to taste
16 ounces pasta
Ingredients:
Pastry dough
1/4 cup grated onion
2 Tablespoons butter
1/2 pound Swiss cheese, grated
3 eggs
1-1/2 cups cream
1/8 teaspoon dry mustard
1 teaspoon salt
Black pepper
Cayenne
Ingredients:
4 whole chicken breasts, boned and split
Salt
Pepper
1 can (15 ounces) sliced pineapple
1/3 cup ground cooked ham
2 Tablespoons minced onion
1 Tablespoon margarine
3/4 cup fresh bread crumbs
3 Tablespoons margarine
3/4 cup chicken broth
1 Tablespoon soy sauce
1/2 teaspoon ground ginger
2 Tablespoons cornstarch
1 cup (17 ounces) pitted, dark sweet cherries
1/3 cup brandy
Ingredients:
1/4 cup onions, finely minced
1 Tablespoon butter
1 (8 ounce) package cream cheese, softened
1 (8 ounce) carton sour cream
1 (4-1/2 ounce) can deveined shrimp, drained
1 Tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash of Tabasco sauce
1/4 teaspoon chili powder
1/4 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
Paprika to add pink color
A perfect combination to your Italian Meatballs and Spaghetti
Ingredients:
10 ounces white mushrooms, sliced
2 Tablespoons water
2 (7-ounce) jars roasted red peppers
3-1/2 cups chicken broth
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 (8-ounce) package fresh cheese-filled tortellini
Here's a good meal to have while watching the ufc 117 live stream this weekend.
Ingredients:
MEATBALLS:
1-1/2 pounds ground round steak
2 eggs
1 teaspoon salt
1 medium onion, finely chopped
1/3 cup Parmesan cheese
1 teaspoon parsley flakes
4 slices bread
Olive oil for browning
SAUCE:
5 cups canned tomatoes, chopped, with juice
2 cans (6-ounces each) tomato paste
2 tomato-paste cans water
3 or 4 cloves garlic, crushed
2 cans (4-ounces each) mushrooms, with liquid
1 teaspoon basil
1 teaspoon parsley flakes
2 teaspoons sugar
2 teaspoons salt
2 small bay leaves
1/2 cup dry red wine
PASTA:
1 package (7-ounces) thin spaghetti, cooked
Ingredients:
1 unbaked pie shell (9-inch)
6 Tablespoons white sugar
2 Tablespoons brown sugar
1/2 Tablespoon flour
1/2 cup butter
2 eggs
1/2 teaspoon vanilla
1/2 cup white syrup
1/2 cup chocolate chips
1/2 cup pecans
Ingredients:
5 Tablespoons butter
1/2 pound veal escalopes
Flour for dusting
1 pint half and half, or whipping cream
2 Tablespoons tarragon
1/2 teaspoon salt
Pepper to taste
1 package frozen artichoke hearts
Cornstarch for thickening
Ingredients:
1 package frozen spinach
4 leeks, white part, finely sliced
1/4 cup finely chopped onion
1/4 cup butter
5 medium Idaho potatoes, peeled and cubed
1 carrot, peeled and chopped
1 quart chicken stock
1 teaspoon (or more) salt
2 cups milk
3 cups cream
White pepper
Ingredients:
1/2 cup margarine
3 Tablespoons flour
1 medium onion, finely chopped
1/2 bell pepper, finely chopped
1/2 cup finely chopped celery
2 small pods garlic, finely chopped
1 cup canned chicken broth
2 pounds crawfish meat with fat that clings to them
1-1/4 teaspoons salt
1/4 teaspoon red pepper
Worcestershire sauce to taste
4 green onions, tops and bottoms, finely chopped
Flaky pie crust
Ingredients:
2 (8-ounce) packages miniature dinner rolls (1 x 3 inches)
8 ounces sliced ham
8 ounces sliced Swiss cheese
1/4 cup (1/2 stick) butter or margarine, melted
1/2 teaspoon Worcestershire sauce
1-1/2 Tablespoons honey
1-1/2 Tablespoons mustard
1-1/2 Tablespoons poppy seed
Ingredients:
Brownie:
1/2 cup butter
2 squares unsweetened chocolate
1 cup sugar
2 eggs
1/2 cup flour
1 cup chopped pecans
1/2 teaspoon vanilla (Optional)
Frosting:
1 cup sugar
1/2 cup butter
1/4 cup milk
1/4 cup cocoa
For the ufc 115 live stream this weekend, we will be having the whole gang in the house and we will serve this delicious and easy to prepare recipe.
Ingredients:
2 rounded Tablespoons flour
2 Tablespoons shortening
2 large onions, chopped
1/2 cup chopped ham
1 chicken hen (6-8 pounds), cut up
1 can (6-ounce) tomato paste
2 or 3 cloves garlic, chopped
1/2 cup coarsely chopped celery
1/4 cup chopped parsley
1/4 cup chopped green onions
12 whole pitted green olives
2 sour pickles, chopped
1 can (1-pound) mushrooms with liquid
Salt
1 red pepper pod, chopped
2 cups dry red wine or water
1 jar (12-ounce) fresh oysters
Ingredients:
1/2 cup butter
1/2 cup flour
Salt and pepper to taste
1-1/2 cups chopped celery
1 cup chopped onion
1 quart chicken broth
5 cups milk
2-1/2 pounds frozen Brussels sprouts
Ingredients:
1 head Lettuce (head lettuce, watercress, chicory, and romaine)
3 pcs Tomatoes
4 strips Crisp bacon
1 medium-size Chicken breast
2 pcs Hard-cooked eggs
1 pcs Avocado
1/2 Corn
1/4 cup Roquefort cheese
1/8 cup Chives
Salad vinaigrette
Something you can have while you watch UFC 114 live stream online.
Ingredients:
1/2 cup shredded Swiss cheese
1 hard-boiled egg, finely grated
3 Tablespoons fine dry bread crumbs
1 clove garlic, minced
2 Tablespoons butter, softened
1 pound fresh mushrooms, each about 1 to 1-1/2 inches in diameter
4 Tablespoons butter, melted
Ingredients:
8 strips bacon
2 English muffins, split
6 teaspoons butter, divided
6 large eggs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated cheddar cheese
Ingredients:
1/2 cup dry sherry
2 Tablespoons chopped onions
1/2 cup chopped bell pepper
1 cup grated processed American cheese
2 Tablespoons flour
1 teaspoon salt
1 cup evaporated milk
Left-over turkey, sliced or cubed (about 5 cups)
1 (6-ounce) can mushrooms
Ingredients:
1 pound lean bacon or smoked pork shoulder
3 quarts of water
Freshly ground pepper to taste
Salt to taste
3 pounds turnip, collard or mustard greens, trimmed, rinsed, chopped
Ingredients:
2 Tablespoons butter
3 Tablespoons flour
1 cup milk
1 teaspoon salt
1/4 teaspoon mustard
1 cup grated American cheese
3 eggs, separated
Ingredients:
1/2 pound day old sourdough bread, crust removed and sliced
2 large tomatoes, peeled, seeded and chopped
1 medium red onion, thinly sliced, with slices cut into quarters
6-1/4-ounce can white tuna packed in water drained and flaked
1 cup pitted black olives
1 cup coarsely chopped basil leaves
Dressing:
3 cloves minced garlic
2 Tablespoons red wine vinegar
Salt to taste
1/3 cup olive oil
Procedure:
1. Place bread slices in a medium bowl and cover with water.
2. Let soak for 5 minutes.
3. Squeeze out the excess water well.
4. Crumble the bread into salad bowl.
5. Add tomatoes, onion, tuna, olives and basil to the bread. Set aside.
6. In a food processor or small bowl, combine together garlic, vinegar and salt. Add olive oil in a stream and whisk until emulsified.
7. Toss with the salad and serve at room temperature.
Serves six people.
Ingredients:
14 chocolate Oreo cookies
2 Tablespoons margarine, melted
24 marshmallows
1/2 cup milk
Dash of salt
4 Tablespoons green creme de menthe
2 Tablespoons white creme de cocoa
1/2 pint whipping cream, whipped
Grated bitter chocolate
Procedure:
1. Crush cookies.
2. Mix with melted margarine.
3. Press into 8-inch pie plate.
4. Melt marshmallows in milk over very low heat in heavy pot.
5. Add dash of salt.
6. Remove from heat and let cool.
7. Stir in creme de menthe and creme de cocoa.
8. Fold in whipped cream and pour into prepared pie shell.
9. Sprinkle grated bitter chocolate on top.
10. Put in freezer, leave until ready to serve, and serve frozen.
11. This will keep frozen for a long time.
Serves eight people and a great companion while you watch UFC 113 live stream this weekend.
Ingredients:
1 (5-pound) bone-in pork loin roast
1 medium onion, sliced, separated into rings
1 or 2 garlic cloves, sliced
3 or 4 whole garlic cloves
2 cups Barbecue Sauce
1 teaspoon lemon juice
2 Tablespoons red wine vinegar
Tabasco sauce to taste
Procedure:
1. Place the pork in a slow cooker.
2. Top with the onion, sliced garlic and whole garlic cloves.
3. Do not add any liquid.
4. Cook on High for 5 hours or until the pork pulls apart easily.
5. Remove to a platter to cool.
6. Pull the pork apart and place in a large skillet or Dutch oven.
7. Add the Barbecue Sauce, lemon juice, red wine vinegar and Tabasco sauce.
8. Cook over medium heat until bubbles.
Serves two people and a great compliment while you watch UFC 113 live stream.
Ingredients:
1/2 cup finely-chopped celery
1 small onion, chopped
2 Tablespoons butter
1 can (10-1/2 ounces) tomato soup
10-1/2 ounces water
1 teaspoon minced parsley
1/8 teaspoon pepper
1 Tablespoon lemon juice
1 teaspoon sugar
1/4 teaspoon salt
4 teaspoons unsweetened whipping cream
1 teaspoon chopped parsley
Procedure:
1. Saute celery and onion in butter. Do not brown.
2. Add remaining ingredients except cream and chopped parsley.
3. Simmer 5 minutes. Celery will remain crisp.
4. Garnish each serving with whipping cream and parsley.
Serves four people.
Ingredients:
1 (4 pound) hen (approximately 4 cups cubed chicken)
4 Tablespoons butter
1/2 cup chopped celery
1/2 green pepper, chopped
1 onion, chopped
1 (4 ounce) can mushrooms, sliced and drained
2 (10-3/4 ounce) cans cream of mushroom soup
1 cup milk
1/2 pound yellow cheese, grated
7 ounces vermicelli, cooked
Salt to taste
Pepper to taste
Tabasco to taste
Procedure:
1. Boil hen in seasoned water until done.
2. Cut into bite-sized pieces.
3. Saute onion, celery and green pepper in butter.
4. Mix soup with milk and add to sauteed ingredients.
5. Add mushrooms.
6. Add cheese and stir until melted.
7. Add chicken, vermicelli, salt, pepper and Tabasco.
8. Pour into a buttered 2 quart casserole and bake, uncovered, for 35 minutes at 350 degrees.
Serves six people.
Ingredients:
6 medium boiling potatoes
2 small onions, minced
3 sweet pickles, minced
1 jar (2-ounce) pimientos, drained and minced
Salt and pepper
Mayonnaise
1 teaspoon prepared mustard
Procedure:
1. Boil unpeeled until just tender.
2. When cool, peel and cut into bite-sized pieces.
3. Combine with onions, pickles, pimientos, salt and pepper.
4. Flavor the mayonnaise with mustard and mix enough into the potato mixture to bind it.
Serves eight people.
Ingredients:
Cake:
1 cup softened butter or margarine
2 cups sugar
1/2 cup cocoa
6 eggs, separated
1 cup sifted cake flour
2 cups chopped nuts
1 Tablespoon vanilla extract
Coffee Icing:
1/2 cup softened butter or margarine
1 (16-ounce) box confectioners' sugar
1/2 cup cold coffee
1/2 to 1 cup cocoa, to taste
1 Tablespoon vanilla extract
1/8 teaspoon salt
Procedure:
1. Preheat oven to 350 degrees.
2. With an electric mixer, cream butter and add sugar and cocoa; mix well.
3. Stir in egg yolks, blending well.
4. Beat egg whites until stiff; set aside.
5. By hand, fold sifted flour, nuts, vanilla extract, and egg whites into creamed mixture.
6. Pour batter into a lightly greased 9 x 13-inch pan; bake for 35 minutes.
7. When done, cake should be moist in the center like brownies.
8. Cool and spread with coffee icing.
9. To make icing, cream butter until lightly whipped.
10. Gradually add confectioners' sugar, coffee, and cocoa.
11. The amount of cocoa used depends upon preferred tasted.
12. Add vanilla extract and salt, blending thoroughly.
13. Spread over cake.
Serves 16 people.
Ingredients:
2 pounds ground venison
2 pounds pork sausage
2 cups cracker crumbs
1 to 2 onions, chopped
1/2 cup evaporated milk
3 eggs, beaten
1 cup barbecue sauce
Salt and pepper to taste
1 can (8-ounces) tomato sauce
Catsup
Procedure:
1. Combine venison, sausage, cracker crumbs, and onions; mix well.
2. Add milk, eggs, barbecue sauce, salt, pepper, and half of tomato sauce to meat mixture.
3. Combine well and form into loaf.
4. Bake in 350 degree oven for 30 minutes.
5. Top with remaining tomato sauce and catsup.
6. Bake 1 hour or until done.
This is something you can eat while watching the Mayweather vs Mosley live stream this weekend. I hope you all enjoy!
Ingredients:
1/2 pound bacon
2 cups chopped onion
2 cups chopped green pepper
2 cups chopped celery
3 tomatoes, peeled, seeded and chopped
3 (15 ounce) cans black-eyed peas
1 (10 ounce) can Ro-Tel tomatoes
Salt to taste
Pepper to taste
White vinegar to taste
Procedure:
1. Cook bacon until it has rendered the fat.
2. Transfer bacon to a 6 to 8 quart soup pot.
3. Saute the onion, green pepper and celery in the bacon fat.
4. Pour peas into the soup pot.
5. Add the sauteed vegetables, chopped tomatoes, Ro-Tel tomatoes, salt and pepper.
6. Cook over medium to medium low heat for 30 minutes.
7. Correct the seasonings.
8. Serve hot.
Ingredients:
3 eggs
1 Tablespoon Durkee's sauce
1 Tablespoon milk, cream or sour cream
Salt and pepper
1 Tablespoon butter
Procedure:
1. Combine eggs, Durkee's, milk, salt and pepper; beat thoroughly.
2. Melt butter in skillet; add egg mixture and scramble.
3. Serve on toast rounds or English muffins, or as scrambled eggs.
Serves two people.
Ingredients:
1 pound lean ground beef
3/4 cup minced celery
1/4 cup chopped almonds or cashews
1 clove garlic, finely chopped
1 teaspoon salt
1/2 cup soft bread crumbs
1 teaspoon soy sauce
1/2 teaspoon monosodium glutamate
2 eggs, slightly beaten
Sauce:
1 cup chicken bouillon
1/2 cup sugar
3 Tablespoons cornstarch
1/2 cup pineapple juice
1/2 cup vinegar
2 Tablespoons soy sauce
1 bell pepper, chopped
1 (8-ounce) can pineapple chunks
Procedure:
1. Mix all meatball ingredients.
2. Form into small meatballs and deep-fat fry.
3. Make sauce by combine first 6 ingredients.
4. Cook for 3 minutes or until thickened.
5. Add bell pepper, pineapple chunks, and the fried meatballs.
6. Simmer about 15 minutes.
Ingredients:
10 fresh mint leaves
2 tablespoons powdered sugar
1 shot of water
1 shot of rum
Lots of shaved ice
Procedure:
1. Rub the mint leaves.
2. Put in glass and add sugar.
3. Mix in water and stir until sugar is dissolved.
4. Add rum.
5. Fill glass with ice.
Drink moderately.
Ingredients:
Pastry for 1 pie shell
7 cups peeled, sliced apples
3/4 cup sugar
1/4 teaspoon nutmeg
1/8 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind
1/4 teaspoon cinnamon
2 tablespoons butter
Procedure:
1. Place apples in 8 x 12-inch or 9 x 9-inch baking dish.
2. Sprinkle apples with remaining ingredients sand dot with butter.
3. Top with rolled pie crust. Pierce with knife and bake.
4. Bake at 350 degrees for 1 hour.
Serves eight people. And something that would really be good to eat while watching the WEC 48 live stream online.
Visit here to see the complete WEC 48 fight cards who will be fighting on April 24.
Ingredients:
1 pound veal scallops
1 egg, beaten
2 Tablespoons flour
3 Tablespoons butter
1 Tablespoon oil
1/4 cup vermouth
1/2 cup chicken broth
3 Tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon white pepper
1/4 cup chopped parsley
1 large avocado
Procedure:
1. Soak scallops in egg for at least 1 hour, then coat evenly with flour.
2. Melt butter and oil in skillet and saute 1/2 the veal scallops at a time for about 3 minutes per side and remove to a warm plate.
3. After browning all veal, return meat to the skillet.
4. Add vermouth, stirring gently. Add the broth, 2 Tablespoons lemon juice, salt and pepper.
5. Stir well until sauce is creamy.
6. Cover and simmer 10 to 15 minutes.
7. Add parsley during the last 5 minutes.
8. While veal is cooking, peel and slice avocado and sprinkle the remaining lemon juice.
9. Bake the slices at 300 degrees for 5 minutes.
10. Place veal on serving platter, surround with avocado slices and pour on sauce.
11. Serve at once.
Serves four people.
Ingredients:
1 package frozen chopped broccoli
6 small, or 4 medium, tomatoes
3 Tablespoons butter
3 Tablespoons flour
1 cup milk
Salt and pepper
Buttered bread crumbs
Procedure:
1. Cook broccoli until barely tender; drain well.
2. Completely hollow out and drain tomatoes.
3. Make a cream sauce of the butter, flour, milk, salt and pepper.
4. Combine cream sauce and broccoli; stuff tomatoes with this mixture.
5. Place stuffed tomatoes in shallow pan containing small amount of water.
6. Sprinkle tomatoes with buttered bread crumbs.
7. Bake at 350 degrees for approximately 15 minutes.
8. If made ahead of time and refrigerated, bake at 350 degrees for approximately 30 minutes.
Serves six people.
Ingredients:
5 Roma tomatoes, cut into small cubes
1/2 pound ripened Camembert cheese, remove rind and cut into small pieces
1 cup fresh basil leaves, cut into strips
3 cloves garlic
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound linguine, cooked to package directions
Procedure:
1. Combine all ingredients except linguine.
2. Let sit at room temperature in a covered bowl for 3 hours.
3. Drain pasta and, while still hot, pour sauce over and toss.
4. Serve immediately.
Serves four people.
Ingredients:
2 (10 ounce) packages frozen chopped spinach
1/4 cup melted butter
2 Tablespoons flour
1 (6 ounce) roll Jalapeno cheese spread
1 pint fresh oysters, drained
2 Tablespoons chopped onion
1/2 cup evaporated milk
1/2 cup reserved spinach juice
Black and cayenne peppers, to taste
1 teaspoon celery salt
1 teaspoon garlic salt
1 teaspoon Worcestershire sauce
Melba rounds
Procedure:
1. Cook and drain spinach, reserving one-half cup spinach juice.
2. Melt butter.
3. Add flour to butter and blend.
4. Cut cheese into chunks and oysters into small pieces with scissors.
5. Add all ingredients to butter and flour mixture and mix together.
6. Pour into chafing dish and serve with melba rounds.
Good for twenty people.
Ingredients:
9-inch pie crust, unbaked
5 eggs (separate 2 whites for top)
1/8 teaspoon salt
2 Tablespoons heavy cream
1/3 cup butter, melted
1 cup sugar
1 Tablespoon corn meal
4 Tablespoons sugar
Procedure:
1. Beat eggs and egg yolks.
2. Add salt, cream, melted butter, 1 cup sugar and corn meal.
3. Mix well.
4. Pour in unbaked pie shell.
5. Bake at 350 degrees until almost set (about 30 minutes).
6. Beat 2 egg whites stiff and add 4 Tablespoons sugar.
7. Spread on top of pie. Bake until lightly browned.
Serves eight people.
Ingredients:
1 cup sour cream
2 Tablespoons lemon juice
2 teaspoons celery salt
1 teaspoon paprika
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon pepper
6 chicken breast halves
1 cup bread crumbs
1/2 cup butter, melted
Procedure:
1. Combine sour cream, lemon juice, celery salt, paprika, garlic, salt and pepper.
2. Coat chicken well with mixture and refrigerate overnight, uncovered.
3. Next day, roll chicken in bread crumbs and arrange in shallow baking pan.
4. Spoon half of the butter over chicken.
5. Bake at 350 degrees for 40 minutes.
6. Spoon remaining butter over chicken and bake 15 minutes longer.
7. Serve hot.
Serves six people.
Ingredients:
2 (14-ounce) cans beef broth
2 (14-ounce) cans chicken broth
2 bouillon cubes (chicken or beef)
2 cups water
1 (2-pound) package frozen, whole new potatoes
1/2 teaspoon marjoram
1 teaspoon basil
1 (8-ounce) package frozen, chopped onions
1 teaspoon dehydrated parsley flakes
1 teaspoon tarragon
Salt and pepper to taste
Breakfast cream, 3/4 to 1 cup per serving
Celery salt
Procedure:
1. Combine all ingredients except cream and celery salt.
2. Cook in an uncovered pot beginning with a hot fire.
3. After boiling point is reached, reduce heat immediately and continue to simmer uncovered until thick.
4. Stir occasionally.
5. While cooking, mash potatoes against side of pot.
6. It takes this about 2 hours to cook down to proper thickness – quite thick.
7. Immediately blend small amounts at a time in electric blender just until smooth.
8. Do not over blend. Chill.
9. To serve, add 3/4 cup of this base to 3/4 to 1 cup breakfast cream per serving.
10. Serve very cold.
Serves twenty people.
Ingredients:
5 cups water
1-1/2 pounds unpeeled medium fresh shrimp
3-1/4 cups water
1/2 teaspoon salt
1 cup uncooked regular grits
2 eggs, lightly beaten
1/4 cup milk
2 garlic cloves, minced
1-1/2 cups shredded Cheddar cheese
Garnish: Chopped fresh parsley
Procedure:
1. Bring 5 cups water to boil in a stockpot.
2. Add the shrimp.
3. Cook for 3 to 5 minutes or until the shrimp turn pink.
4. Drain well and rinse with cold water.
5. Peel and devein the shrimp.
6. Bring 3–1/4 cups water and salt to a boil in a medium saucepan.
7. Stir in the grits.
8. Cover and reduce the heat.
9. Simmer for 10 minutes.
10. Remove from the heat.
11. Combine the eggs and milk in a large bowl and beat well.
12. Add the grits gradually, stirring constantly.
13. Stir in the shrimp, garlic and 1 cup of the cheese.
14. Spoon into a lightly greased 7x11-inch baking dish.
15. Sprinkle with the remaining 1/2 cup cheese.
16. Bake at 350 degrees for 30 minutes.
17. Let stand for 5 minutes.
18. Garnish with parsley.
Serves six people.
Ingredients:
1 large bunch of broccoli, broken into florets
2/3 cup chopped ripe olives
1/2 pound fresh mushrooms, chopped
1 egg
2 Tablespoons Parmesan cheese
1 clove garlic, crushed
3/4 teaspoon Dijon mustard
Freshly ground pepper
1/3 cup lemon or lime juice
1/2 cup oil
4 hard-boiled eggs, chopped
Procedure:
1. Toss broccoli, olives, and mushrooms in large container.
2. Put egg, cheese, garlic, mustard, pepper, and salt into blender.
3. Add lemon juice and oil, alternately, and blend.
4. Pour dressing over salad 1 hour before serving.
5. Garnish with chopped eggs.
Serves eight people.
Ingredients:
3/4 cup butter
1-3/4 cups brown sugar
3 eggs, separated
1 teaspoon soda
3/4 cup buttermilk
2-1/4 cups sifted cake flour
1-1/2 teaspoons vanilla
1/2 teaspoon maple flavoring
3/4 cup strawberry jam
Brown Sugar Icing Ingredients
1-1/2 cups brown sugar
1 cup white sugar
3 Tablespoons butter
1 cup cream
3/4 cup chopped pecans
1-1/2 teaspoons vanilla
Procedure:
1. Heat oven to 350 degrees.
2. Grease three 8-inch cake pans.
3. Cream butter and brown sugar.
4. Beat in egg yolks.
5. Dissolve soda in buttermilk.
6. Add flour to creamed mixture alternately with buttermilk, mixing well.
7. Stir in vanilla and maple flavoring.
8. Fold in strawberry jam.
9. Gently fold in stiffly beaten egg whites.
10. Pour into prepared pans.
11. Bake in preheated oven for 30 minutes, or until done.
12. Invert onto wire racks, remove pans and let cool.
13. Frost with Brown Sugar Icing.
Brown Sugar Icing
1. In a saucepan, combine brown sugar, white sugar, butter and
cream and cook to a soft ball stage.
2. Remove from heat and allow to cool for 6 minutes.
3. Stir in pecans and vanilla.
4. Makes enough icing to fill and frost three 8-inch layers.
Ingredients:
1 pound asparagus, cut up
3 scallions with tops, sliced
12 ounces mushrooms, sliced
2 Tablespoons butter
3 Tablespoons flour
6 Tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth
1 (11-ounce) can white Shoe Peg corn
2 cups light cream
Procedure:
1. Saute the asparagus, scallions and mushrooms in 2 Tablespoons butter in a skillet until the asparagus is tender.
2. Mix the flour, 6 Tablespoons butter, salt and pepper in a bowl.
3. Add some of the chicken broth and blend until smooth.
4. Add the flour mixture, corn, remaining broth to the sauteed vegetables.
5. Cook until heated through.
Serves six people.
Ingredients:
1 package (6 ounces) king crab meat
1/2 pound fresh mushrooms, sliced
2 Tablespoons butter
4 eggs
1 cup sour cream
1 cup small curd cottage cheese
1 cup grated Parmesan cheese
1/4 cup flour
1 teaspoon onion powder
1/4 teaspoon salt
4 drops hot pepper sauce
2 cups shredded Monterey Jack cheese
Procedure:
1. Thaw and drain crab meat.
2. In a medium-sized skillet, saute mushrooms in butter until tender. Drain. Set aside.
3. In blender, mix next eight ingredients.
4. Fold in mushrooms, Jack cheese, and crab meat. Pour into 10-inch quiche dish.
5. Bake at 350 degrees for 45 minutes until golden brown, or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.
Serves six people.
Ingredients:
(3-ounce) packages strawberry gelatin
2 cups boiling water
2 (10-ounce) packages frozen strawberries
16-ounce can crushed pineapple
2 bananas, diced
1 cup sour cream
Procedure:
1. Dissolve gelatin in water; add strawberries; stir until melted.
2. Add pineapple and bananas.
3. Pour one-half mixture in 8x8x2-inch pan; chill until firm.
4. Spread sour cream over chilled mixture; add remaining gelatin mixture.
5. Chill until firm.
Serves 8 people.
Ingredients:
2 medium garlic cloves
1 (3- to 3-1/2 pound) bone-in lamb shoulder roast
1/2 teaspoon rosemary
Salt and pepper to taste
Procedure:
1. Peel the garlic and cut into slivers.
2. Make several slits in the roast.
3. Insert the garlic in the slits.
4. Sprinkle with rosemary.
5. Season the outside of the roast liberally with salt and pepper.
6. Place in baking pan.
7. Bake at 450 degrees for 10 minutes.
8. Reduce the oven temperature to 350 degrees.
9. Bake for 1 hour and 20 minutes longer or 26 minutes per pound for medium-rare.
10. Remove from oven.
11. Let rest for 20 minutes to allow the juices to settle.
12. To serve, carve the roast across the grain into 1/4-inch slices.
Serves ten people.
This recipe is brought to you by, UFC 111 live stream. Don't miss and watch UFC 111: GSP vs Hardy.
Ingredients:
1 can (16 ounces) beets or
2 cups fresh beets
1 small onion, thinly sliced
1 Tablespoon plus 1 teaspoon butter
1 Tablespoon lemon juice
1 teaspoon chopped parsley
1/4 teaspoon salt
Procedure:
1. If using fresh beets, parboil until tender and skin.
2. Saute onion in butter until soft but not brown.
3. Drain beets and add onion and butter.
4. Add lemon juice and parsley.
5. Toss beets and add salt.
6. Simmer until hot, then serve.
A favorite to eat by those who will watch UFC 111 live stream.
Ingredients:
3 pounds catfish fillets
2 cups yellow corn meal
Salt and pepper
3 inches cooking oil in a deep fat fryer
Procedure:
1. Wash and drain fillets.
2. Salt and pepper.
3. Place corn meal and fish in a large plastic bag and shake until fish is well coated.
4. Preheat oil and cook fish at 350 degrees until fish is brown on both sides, turning only once.
Serves eight people.
Ingredients:
1 package dry yeast, or
1 yeast cake
2 cups lukewarm water
2 eggs, unbeaten
1/2 cup sugar
2/3 cup shortening
1 teaspoon salt
7 cups flour
Melted butter
Procedure:
1. Add yeast to lukewarm water, mixing with hand until yeast is dissolved.
2. Add eggs, sugar, shortening and salt. Stir well.
3. Sift in 4 cups of the flour. Stir well.
4. Sift in 2 more cups of flour and stir well.
5. Add remaining 1 cup flour and mix with hands.
6. Cover dough with wet dish towel that has been folded 4 times.
7. Place in refrigerator overnight.
8. When ready to use, remove desired amount from refrigerator and allow to rise at least 4 hours.
9. Do not work with more than half of the dough at a time.
10. Knead to get air out.
11. Roll out 1/4 to 1/2-inch thick.
12. Cut in rounds with small cheese glass, or similar-sized cutter.
13. Dip both sides of each roll in melted butter and fold over.
14. Place in greased pan.
15. Let rise until double in size, about 40 minutes.
16. Bake at 400 degrees for 15-20 minutes, or until brown.
Ingredients:
1/4 cup margarine
4 cups sliced yellow squash
1 onion, sliced or chopped
1 teaspoon salt
Dash of pepper
1 (16 ounce) can tomatoes, drained, or 2 tomatoes, peeled and sliced
1/2 cup grated cheese (American or Cheddar)
Procedure:
1. Melt margarine in large skillet.
2. Add squash, onion, salt and pepper.
3. Cook, covered, for 10 to 15 minutes.
4. Add tomatoes after 5 minutes.
5. Remove lid and allow most of the moisture to cook out.
6. Turn squash often to prevent sticking.
7. Sprinkle with cheese and remove quickly to serving bowl.
8. Cheese will melt as squash is served.
Serves six people.
Ingredients:
8 hard-cooked eggs
1 package frozen chopped spinach, cooked
1/2 teaspoon grated onion
1 teaspoon Worcestershire sauce
Tabasco
2 teaspoons lemon juice
2 Tablespoons melted butter
Salt and pepper
1 can condensed cream of mushroom soup
1 small jar (8 ounce) Cheez Whiz
Buttered bread crumbs
Parmesan cheese
Procedure:
1. Slice eggs in half, lengthwise, and remove yolks.
2. Mash yolks.
3. Combine yolks, spinach, onion, Worcestershire, Tabasco, lemon juice, melted butter, salt and pepper.
4. Mix well.
5. Mound yolk mixture into egg whites.
6. Place in a buttered shallow baking dish.
7. Heat soup and Cheez Whiz in double boiler.
8. Pour over stuffed eggs.
9. Cover with buttered bread crumbs, sprinkle with Parmesan cheese and bake in 350 degree oven until bubbly.
Serves nine people.
Ingredients:
1 teaspoon baking soda
1/2 cup hot water
3/4 cup vegetable oil
3 cups sugar
2 cups canned pumpkin
4 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon salt
3-1/2 cups all purpose flour
1/2 pound butter, softened
1/2 box powdered sugar
Grated rind of 2 oranges
2 Tablespoons orange juice concentrate
Procedure:
1. Preheat oven to 350 degrees.
2. Prepare Pumpkin Bread: Dissolve soda in hot water.
3. Mix together oil, sugar and pumpkin and add to soda mixture.
4. Add eggs, cinnamon, cloves, salt and flour and mix until moistened.
5. Pour batter into 2 greased and floured loaf pans.
6. Bake for 1 hour.
7. Remove from loaf pans and cool on wire racks.
8. Prepare Orange Butter: Beat butter and sugar together.
9. Add orange rind and juice concentrate and mix well.
10. Place into decorative crock and serve with Pumpkin Bread.
Makes 2 loaves.
Ingredients:
1 cup plus 3 Tablespoons shortening
3 cups sifted flour
3 teaspoons salt
1 egg, beaten
1/3 cup water
2 Tablespoons vinegar
8 apples, peeled and cored
1 cup red hot candies, divided
1-1/2 cups sugar, divided
2 cups water
5 Tablespoons plus 1 teaspoon butter, divided
Procedure:
1. Cut shortening into flour and salt.
2. Beat egg with water and vinegar.
3. Stir into flour mixture.
4. Divide dough into 8 parts.
5. Roll each into 8-inch square.
6. Place one apple in each square.
7. Fill each center with red hot candies, 1 Tablespoon sugar, and 1/2 teaspoon butter.
8. Seal pastry around each apple.
9. Combine 1 cup sugar, 2 cups water, 4 Tablespoons butter, and 1/3 cup red hot candies and boil three minutes.
10. Place apples in baking pan and pour syrup around dumplings.
11. Bake at 425 degrees for 40 minutes
Ingredients:
1 egg beaten
2 pounds fresh shrimp (peeled and chopped)
Salt and pepper to taste
1/4 cup oil
6 bell peppers, finely chopped
1/2 large onion, finely chopped
1/2 to 3/4 cup finely chopped celery
1 cup homemade bread crumbs
8 to 10 bell pepper halves
Buttered, seasoned Italian bread crumbs
Procedure:
1. Add egg to chopped shrimp.
2. Salt and pepper well and mix thoroughly.
3. Saute shrimp mixture in oil until cooked.
4. Add more oil and chopped peppers, onions and celery.
5. Cook until soft and mushy. Add plain bread crumbs and season, if necessary.
6. Scald bell pepper halves and stuff with the shrimp mixture.
7. Top with seasoned bread crumbs.
8. Cook in greased pan in a 350 degree oven about 45 minutes.
Ingredients:
2 pounds Corned Beef brisket
1 small head cabbage, chopped
1 tablespoon ground black pepper
3 bay leaves
2 teaspoons kosher salt
1/4 pound diced carrots
1/2 pound diced onions
3/4 pound potatoes, peeled and chopped
1/4 pound diced celery
Procedure:
1. Soak beef brisket in brine for a few hours.
2. Combine corned beef, pepper, bay leaves and salt in a pot.
3. Put 3-quarts of water.
4. Cover and bring to boil.
5. Decrease the heat to low and simmer for 2 1/2 hours.
6. Add carrots, onions, potatoes and celery.
7. Simmer for 15 minutes.
8. Add the cabbage until cabbage is tender.
9. Remove bay leaves and serve immediately.
Serves six people.
Ingredients:
2 packages frozen chopped spinach
1/2 pint sour cream
1 envelope Lipton's Onion Soup Mix
Procedure:
1. Cook spinach and drain well, pressing all possible water from spinach.
2. Add sour cream and soup mix.
3. Spoon into buttered casserole and heat at 350 degrees for 20-25 minutes.
4. This casserole may be made ahead, or frozen, if desired.
Serves eight people.
Ingredients:
9-inch pie shell, baked
4 egg yolks
2/3 cup sugar
Pinch of salt
4 Tablespoons lemon juice (more for tart flavor)
Grated rind of 2 lemons
3/4 Tablespoon unflavored gelatin
1/3 cup cold water
4 egg whites
2/3 cup sugar
1/2 pint cream, whipped
Lemon slivers
Procedure:
1. Place egg yolks, 2/3 cup sugar, salt and lemon juice in top of double boiler; cook over boiling water, stirring until thick; add lemon rind and gelatin which has been soaked in cold water for 5 minutes.
2. Let mixture cool.
3. Beat egg whites until stiff; slowly add 2/3 cup sugar.
4. Beat until creamy.
5. Fold egg whites into cooled lemon mixture.
6. Place in baked pie shell, sky-high; chill at least 6 hours or overnight.
7. Top with whipped cream.
8. Garnish with lemon slivers.
Serves eight people and a great way to celebrate the day of the Pacquiao vs Clottey live stream online.
Ingredients:
1 cup crumbled Roquefort cheese
1 cup softened butter
3 Tablespoons milk
2 teaspoons hot sauce
3-1/2 cups flour, sifted
2 teaspoons baking powder
Procedure:
1. Preheat oven to 400 degrees.
2. Cream cheese, butter, milk, and hot sauce.
3. Beat 1 minute.
4. Combine flour with baking powder.
5. Add this a little at a time to the cheese mixture.
6. The dough should not be sticky.
7. Knead lightly on a floured board for a few seconds.
8. Chill dough 15 minutes.
9. Roll dough out to a 1/8-inch thickness.
10. Cut into rounds, diamonds, crescents or other shapes.
11. Place on well-greased baking sheets.
12. Chill for 15 minutes.
13. Bake about 8 to 10 minutes until delicately browned.
14. Cool on a rack.
15. Serve.
Makes 40 crackers that will be great to eat when you watch Pacquiao vs Clottey live stream.
Ingredients:
1/2 cup olive oil
1 onion, thinly sliced
1 cup canned Italian plum tomatoes
1/2 green pepper, chopped
1/2 cup chopped celery
1/4 cup water
1 teaspoon salt
1/4 teaspoon black pepper
2 cloves
1 bay leaf
6 sprigs parsley
1 pound cooked green beans
Procedure:
1. Heat oil, add onion and cook until soft.
2. Add tomatoes, green pepper, celery, water, salt and pepper.
3. Tie cloves, bay leaf and parsley in a small cheesecloth bag and add to the tomato mixture.
4. Simmer about 25 minutes.
5. Can set aside here until ready to serve.
6. Just before serving, add green beans and heat until very hot.
7. Remove cheesecloth bag and serve.
Serves six people.
Ingredients:
2-2/3 packages dry yeast
2/3 cup warm milk
4 cups milk
1/2 cup shortening
1/4 cup sugar
6 teaspoons salt
7 to 9 cups flour
Procedure:
1. Dissolve yeast in warm water.
2. Scald milk (150 degrees).
3. Add shortening, sugar, and salt. Stir to dissolve shortening. Cool to lukewarm.
4. Combine milk and yeast in large bowl.
5. Stir in flour to make moderately stiff dough.
6. Place in greased bowl, turning once to grease top.
7. Let rise in warm place for 30 minutes.
8. Knead lightly on floured surface.
9. Roll dough to 1/2 inch thickness; cut with 2-inch biscuit cutter.
10. Fry in deep fat slightly hotter than 350 degrees, until golden brown.
Makes 9 dozen.
Ingredients:
3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour
2 teaspoons soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ginger
Procedure:
1. Cream shortening and sugar together.
2. Add molasses, then egg. Sift together flour, soda, salt, cinnamon, cloves and ginger.
3. Add to sugar mixture and blend well. Chill.
4. Form dough into small balls and roll in additional sugar.
5. Place on cookie sheets about 1-inch apart.
6. Flatten balls of dough with a glass tumbler.
7. Bake at 350 to 375 degrees for 15 minutes, or until crisp.
8. Remove cookies to wire racks and let cool.
Makes 60 cookies.
Ingredients:
6 Tablespoons oil
1 medium onion, chopped
2 Tablespoons chopped bell pepper
4 Tablespoons flour
1-1/2 cups chicken broth
6 ounce can mushrooms
1-1/2 to 4 teaspoons curry powder
3 cups cooked turkey or chicken, cubed
1 tart apple, cored and diced
5 ounce can water chestnuts (drained and sliced)
3 Tablespoons chopped pimiento
1 Tablespoon chopped parsley
Procedure:
1. Heat the oil in a large casserole and saute the onion and bell pepper until soft.
2. Stir in flour, cook a moment and blend in chicken broth and the mushrooms, with their liquid if you used canned mushrooms.
3. Simmer the mixture 15 to 20 minutes.
4. Stir in curry powder and check seasoning by tasting.
5. In a large bowl, mix the turkey or chicken pieces, apple, water chestnuts, pimiento, parsley, salt and pepper.
6. Add this mixture to sauce and heat slowly, simmering 10 to 15 minutes over lowest heat.
7. Serve over saffron rice.
8. Place condiments in small bowls on table and let everyone help themselves.
9. This dish can be done ahead and heated before serving (improves the flavor).
Serves eight people.
Ingredients:
4 pounds sweet potatoes or yams
1 cup packed brown sugar
1/2 cup orange juice
1 Tablespoon butter
Procedure:
1. Rinse the sweet potatoes and place in a large Dutch oven.
2. Cover with water.
3. Bring to a boil over medium-high heat.
4. Cook, covered, for 30 to 45 minutes or until tender but not soft; drain and cool.
5. Peel the sweet potatoes and cut into serving-size pieces.
6. Place in a buttered 2-1/2 quart or 9x13-inch glass baking dish.
7. Combine the brown sugar, orange juice and butter in a saucepan.
8. Cook over medium heat for 5 minutes or until clear.
9. Pour over the sweet potatoes.
10. Bake at 350 degrees for 30 minutes, basting with the sauce several times.
Serves twelve people.
Ingredients:
6 ounces of noodles (1/2-inch wide)
1/2 cup butter or margarine, softened
1 cup sugar
1 cup sour cream
4 eggs, beaten
1 cup sweet cream
1/2 teaspoon salt
3/4 cup raisins, plumped
Procedure:
1. Cook noodles according to directions on package.
2. Cream butter and sugar.
3. Add remaining ingredients and stir into drained noodles.
4. Pour into buttered 3-quart glass dish and bake uncovered at 375 degrees for 45 minutes.
Serves ten people, specially those hungry MMA fans watching UFC 110 live stream online.
Ingredients:
1 package frozen chopped spinach, thawed and drained
1/2 cup chopped parsley
1/2 cup green onions
1/2 teaspoon dill weed
1 teaspoon Cavender's Greek Seasoning
1 cup sour cream
1 cup mayonnaise
Juice of 1/2 lemon
Procedure:
1. Combine all ingredients.
2. Mix well and refrigerate.
3. This dip is better made 1 day in advance so flavors will have time to blend.
4. Serve with raw vegetables.
Serves eight people.
Something very nice to have as you watch Shutter Island online later.
Ingredients:
1 can frozen orange juice
1 package gelatin
1/2 cup sugar
2 Tablespoons flour
2 egg yolks
1 cup milk
2 egg whites, stiffly beaten
1 loaf angel food cake
1/4 pint whipping cream
1 can mandarin orange sections
Procedure:
1. Thaw orange juice concentrate.
2. Sprinkle gelatin on top and set aside.
3. Combine sugar and flour.
4. Mix thoroughly and set aside.
5. Beat egg yolks until thick with pinch of salt and set aside.
6. Heat milk to scalding in double boiler.
7. Pour a small amount of milk into flour mixture, stirring vigorously.
8. Return to double boiler.
9. Cook 2 to 3 minutes stirring constantly.
10. Pour some of this hot mixture into eggs, stirring constantly.
11. Return to double boiler.
12. Cook until thickened and mixture coats spoon.
13. Combine with gelatin and orange juice while hot.
14. Stir until gelatin dissolves. Cool.
15. Beat egg whites and add to mixture.
16. Slightly oil large loaf pan.
17. Break up angel food cake in small pieces and add to custard.
18. Place in pan and let refrigerate for several hours or overnight.
19. Unmold and ice with whipped cream that has been whipped and sweetened to taste.
20. Garnish with mandarin oranges and replace in refrigerator.
Serves eight people.
Ingredients:
6 whole chicken breasts, split, skinned and boned
1 box (6 ounces) long grain and wild rice
1/4 cup grated orange peel
2 eggs, separated
3 cans refrigerated crescent dinner rolls
1 Tablespoon water
Procedure:
1. Pound chicken breasts to 1/4-inch thickness. Season with salt and pepper.
2. Cook rice according to package directions. Add orange peel and cool.
3. Beat egg whites until soft peaks form. Fold into rice.
4. On floured surface, roll 2 triangular pieces of dough into a circle. Repeat to make 12 circles.
5. Place a chicken breast half on each circle. Scoop 1/4 cup rice mixture and roll up jelly roll fashion. Moisten edges of dough and press to seal.
6. Place breasts seam side down on large baking sheet.
7. Slightly beat egg yolks with water and brush over dough.
8. Bake uncovered at 375 degrees for 45 minutes. If dough browns too quickly, cover loosely with foil.
Serves twelve people.
Ingredients:
3 Tablespoons butter
1-1/3 cups firmly packed light brown sugar, divided
1/3 cup chopped walnuts
1 unbaked 9-inch pastry shell
1-3/4 cups pumpkin
2 cups milk or cream
1/4 cup granulated sugar
3 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon ginger
2 teaspoons cinnamon
1/2 teaspoon allspice
Procedure:
1. Preheat oven to 450 degrees.
2. Combine butter, 1/3 cup brown sugar, and walnuts.
3. Sprinkle over unbaked pastry shell.
4. Bake 10 minutes.
5. Combine pumpkin, 1 cup brown sugar, and remaining ingredients; mix well.
6. Pour into partially baked shell.
7. Reduce oven heat to 325 degrees and bake 45 minutes.
Serves eight people.
Ingredients:
2 Tablespoons olive oil
1 large clove garlic, peeled
2 tomatoes, peeled
2 heads romaine lettuce (or any mixed salad greens)
1/4 cup chopped green onion
1/2 cup grated Romano cheese
1/2 cup (or more) crisp, crumbled bacon
1/2 cup croutons
Dressing
3/4 cup olive oil
Juice of 2-1/2 lemons
1/2 teaspoon freshly ground pepper
1/4 teaspoon chopped fresh mint
1/4 teaspoon oregano
1 coddled egg
Procedure:
1. Put olive oil, lemon juice, pepper, mint and oregano into a small bowl.
2. Add coddled egg and whip vigorously. Set aside.
3. Pour olive oil into large wooden bowl, sprinkle with salt and rub with garlic.
4. Remove garlic and place tomatoes, cut into eighths, in bowl.
5. Add romaine which has been torn into pieces.
6. Add onions, cheese and bacon.
7. Pour Mint Dressing over salad.
8. Add croutons and toss.
Serves eight people.
Ingredients:
4 Tablespoons butter
2 Tablespoons olive oil
3 pounds yellow onions, thinly sliced
1 teaspoon salt
3 Tablespoons flour
8 cans chicken broth
1 cup water
2 beef bouillon cubes
Procedure:
1. Melt butter in oil in heavy 4 to 5-quart saucepan over moderate heat.
2. Add onions; sprinkle with salt. Mix well. Cook uncovered over low heat, stirring occasionally, until onions are golden brown (approximately 2 hours).
3. Sprinkle with flour; stir and cook another 2 to 3 minutes.
4. Add hot broth, water and bouillon cubes. Bring to a boil, reduce heat, simmer, partially covered, 30 to 40 minutes.
5. Skim off fat occasionally. Taste for seasoning.
6. Rub garlic on each side of bread, then brush with olive oil. Lightly toast bread.
7. Pour soup into individual crock pots. Float bread slices on top of soup, and cover with desired amount of cheese. Place in oven; bake 20 minutes until cheese is melted and soup bubbly.
Serves 12 people.
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Ingredients:
5 pounds chicken wings
4 cups vegetable oil
1/2 stick margarine
5 Tablespoons Tabasco sauce
1 Tablespoon white wine vinegar
Salt and pepper to taste
Procedure:
1. Chop off the tip of each chicken wings, and discard it.
2. Chop the wing in half to make 2 pieces.
3. Grind on fresh black pepper and sprinkle with salt.
4. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle.
4. Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally.
5. When done, remove them to drain on paper towels and cook the remaining wings.
6. Melt the butter or margarine over medium heat in a heavy saucepan.
7. Add the hot sauce and the 1 tablespoon of wine vinegar.
8. Stir well and remove from the flame immediately.
9. Place the chicken on a warm serving platter, pour the sauce on top, and serve.
Serves ten people.
This post is sponsored by Super Bowl 2011 Online
Ingredients:
1 cup buttermilk
1 cup sour cream or nonfat sour cream
3 cloves garlic
1/8 tsp sugar
1/4 teaspoon Hungarian sweet paprika
1 teaspoon salt
3 tablespoons blue cheese
Procedure:
1. In a food processor or heavy-duty blender, combine buttermilk, sour cream, garlic, sugar, paprika, and salt.
2. Blend until smooth.
3. Add blue cheese, and pulse quickly once or twice.
4. Do not blend. You want small chunks of blue cheese.
5. Refrigerate 4 hours or more before serving to let flavors blend.
Makes 1-1/3 cups
This post is sponsored by Super Bowl 2011 Online
Ingredients:
1 pound baby carrots, peeled (fresh or frozen)
2 Tablespoons butter or margarine, melted
1/4 cup brown sugar
2 Tablespoons dry mustard
1/4 teaspoon salt
Procedure:
1. Steam carrots until crisp, yet tender, and place in a medium saucepan.
2. Combine the remaining ingredients in a small bowl and add to carrots.
3. Cook over medium heat for 5-7 minutes.
4. Serve warm.
Serves eight people.
Ingredients:
5-6 cloves garlic, minced
2 Tablespoons olive oil
8-10 sun-dried tomatoes packed in oil, drained and chopped
8-10 Kalamata olives, chopped
1/2 cup fresh chopped basil
4 chicken breasts, skinned, boned, cooked and julienned
Pinch red pepper flakes
6 medium tomatoes, chopped
1 pound angel hair pasta, cooked according to package directions
Grated Parmesan cheese
Procedure:
1. Saute garlic in oil.
2. Add sun-dried tomatoes, olives and basil. Simmer for 3 minutes.
3. Add prepared chicken and heat for 2 more minutes.
4. Add pepper flakes and tomatoes and continue heating for a few more minutes.
5. Do not overcook.
6. Combine sauce with drained pasta in a large bowl and toss well.
7. Top with grated Parmesan cheese.
Serves six people.
Ingredients:
4 cups chopped cooked chicken
2 (5-ounce) cans water chestnuts, sliced
1 cup finely chopped celery
1 pound fresh seedless grapes
1 cup toasted slivered almonds
1 cup mayonnaise
1-1/2 teaspoons curry powder
1 Tablespoon soy sauce
1 Tablespoon lemon juice
1 (16-ounce) can pineapple chunks
Procedure:
1. Combine chicken, water chestnuts, celery, grapes and almonds.
2. Mix mayonnaise, curry powder, soy sauce and lemon juice.
3. Add seasoned mayonnaise to chicken mixture and chill for several hours.
4. Serve on a lettuce leaf and top with pineapple chunks.
Serves ten people.
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Affiliate: Sweets Multiply Layout
Ingredients:
1 pound uncooked linguine or noodles
8 slices bacon, diced
3 eggs at room temperature, slightly beaten
1 cup grated Romano or Parmesan cheese
Freshly ground pepper
1/4 cup butter
Procedure:
1. Cook linguine in boiling salted water 8-10 minutes.
2. Drain, season with salt, and return to pan to keep warm.
3. Fry bacon until crisp, drain, and keep hot.
4. Reserve bacon drippings and keep hot.
5. Add eggs, cheese, pepper, hot bacon pieces and hot bacon dripping to linguine.
6. Mix well.
7. If eggs are not entirely set, mixture may be heated slightly.
8. Place in heated serving dish and top with slices of butter.
9. If all ingredients are mixed while very hot, the eggs will be set and the linguine ready to serve when the slices of butter have melted.
Serves six people.
Sponsored by: Colts vs Jets live stream
Affiliate: Raining Texts Multiply Theme
Ingredients:
1-1/2 cups plus 2 tablespoons flour
1-1/2 cups sugar
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
2 eggs
3/4 cup pear nectar (or juice from canned pears)
1/2 teaspoon vanilla extract
1 pound 13 ounce can pears in heavy syrup, sliced
3/4 cup brown sugar, packed
3 tablespoons butter, softened
1 cup slivered blanched almonds
Procedure:
1. Preheat oven to 350 degrees.
2. Sift together flour, sugar, baking, soda, salt, cloves and ginger.
3. Set aside.
4. Beat eggs slightly and add pear nectar and vanilla.
5. Mix in sifted dry ingredients.
6. Pour batter into buttered 9x13-inch pan.
7. Press sliced pears evenly into batter, pushing down slightly.
8. Prepare Topping: Combine brown sugar, butter and almonds until mixture is crumbly.
9. Sprinkle evenly over pears.
10. Bake for 40-45 minutes or until golden brown.
Serves eight people.
Ingredients:
3 cups thinly-sliced onions
1/2 cup olive oil
4 green peppers, sliced
1 eggplant, peeled and thinly sliced
4 zucchini, thinly sliced
5 tomatoes, peeled and thinly sliced
3 cloves garlic, crushed
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
Procedure:
1. Saute onions in 2 Tablespoons of the oil for 5 minutes.
2. Remove onions.
3. Add 2 more Tablespoons oil and saute green peppers for 5 minutes.
4. Remove peppers.
5. Add 2 more Tablespoons oil and saute eggplant on each side for 2 minutes.
6. Remove eggplant.
7. Add remaining 2 Tablespoons oil and saute zucchini for 3 minutes.
8. Arrange alternate layers of the sauteed vegetables and tomatoes in a casserole.
9. Sprinkle each layer with garlic, salt and pepper.
10. Cover and bake in a 325 degree oven for 45 minutes.
11. Remove cover and bake 5 minutes longer.
12. Serve hot or cold.
Serves 8 people.
Ingredients:
1-1/2 pounds ground lamb or chuck
1 large onion, chopped fine
1/4 cup butter
28-ounce can tomatoes, drained
2 Tablespoons chopped parsley
1/2 cup red wine
Salt and pepper to taste
2 eggs, well-beaten
1/2 cup grated Parmesan cheese
3 Tablespoons bread crumbs
medium eggplants
1/4 cup melted butter
1/3 cup bread crumbs
3 Tablespoons butter
3 Tablespoons flour
1-1/2 cups milk
2 eggs, well-beaten
1/4 cup grated Parmesan cheese
Procedure:
1. Brown meat and onion in 1/4 cup butter; add tomatoes, parsley, wine, salt and pepper.
2. Cook slowly until liquid is absorbed; set aside to cool.
3. Then add eggs, cheese and 3 Tablespoons bread crumbs.
4. Mix well and season to taste.
5. Meanwhile, peel and slice eggplants lengthwise into 1/2-inch slices; brush with melted butter and broil until brown on each side.
6. Sprinkle the bottom of a 9x13-inch pan with bread crumbs; place a layer of eggplant over this; cover with meat mixture; repeat eggplant and meat layers.
7. In a saucepan, prepare a cream sauce by melting butter, adding flour, and stirring until blended; add milk gradually.
8. Cook until thick, stirring constantly.
9. Remove from heat and slowly add heated sauce to eggs; add cheese and mix.
10. Pour over casserole and bake uncovered for 1 hour at 375 degrees, or until top is golden.
11. Cool at least 30 minutes before serving.
Ingredients:
1 cup cracker crumbs
1/2 cup seasoned bread crumbs
1/2 cup melted butter
2/3 cup chopped parsley
2/3 cup chopped onions
Tabasco sauce
1 dozen large or 2 dozen small oysters
Seasoned salt
Butter
3/4 to 1 cup chablis wine
3/4 to 1 cup light cream
1 cup American cheese
Procedure:
1. Mix first three ingredients.
2. In a separate bowl, mix parsley and onions.
3. Put layer of bread crumb mixture, then layer of parsley and onions on bottom of a 2 or 3 quart casserole.
4. Put a layer of oysters.
5. Put 1 drop Tabasco sauce on each oyster.
6. Put a little salt and a dot of butter on each oyster.
7. Repeat procedure.
8. Crumb mixture should be last.
9. When the dish is full, gently pour wine, then cream, over the mixture.
10. Sprinkle cheese over the top.
11. Bake at 400 degrees for 20 minutes.
Serves 8 people.
Recipe sponsored by Saints vs Cardinals live stream.
Ingredients:
12-pound turkey
1/2 cup Chablis
1-inch piece gingerroot, grated
1/3 cup honey
Salt and pepper
Procedure:
1. Dissolve honey and wine together.
2. Add gingerroot; sprinkle with salt and pepper; pour honey-wine mixture over bird.
3. Cover turkey loosely with foil to prevent burning the skin.
4. Cook at 350 degrees for 25 minutes to the pound.
5. Baste every 30 minutes.
6. When done, you will have a delightful, dark brown glaze.
Serves 8 people.
Recipe sponsored by Colts vs Ravens live stream.
Free Easy Healthy Recipes
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