|
|
 |
Reply
| | From:  £åd¥ß®êtå (Original Message) | Sent: 11/3/2008 9:07 PM |
| | 
Please share a recipe daily during the month...... 
| | | |
|
 First
Previous
2-14 of 14
Next
Last
|
Reply
| |
German Pork Chops INGREDIENTS:
- 8 pork chops
- Salt and pepper, to taste
- Lawry's seasoned salt, to taste
- 3 medium-sized apples, cored and sliced
- Cinnamon sugar, to taste
- 2 (16 ounce) cans sauerkraut, drained, reserving liquid
- 3/4 cup raisins
TO PREPARE:
Preheat oven to 350 degrees. Season chops with salt, pepper, and seasoned salt; place in a baking dish. Top with sliced apples and sprinkle with cinnamon sugar. Cover with sauerkraut and raisins. Pour reserved sauerkraut juice over all. Bake 1 hour.
SERVES: 4 - 6
|
|
Reply
| |
Baked Pumpkin Casserole Ingredients 1 can ( 1 lb. 13 oz.) pumpkin
2 Tbs. sugar
2 Tbs. butter, melted
1/4 tsp. nutmeg
1/2 tsp. salt
dash pepper
2 eggs, slightly beaten
1/2 C. chopped pecans
Glaze
1/2 C. light-brown sugar, firmly packed
1/4 C. maple syrup
1/2 C. pecan halves Directions Preheat oven to 350 degrees. Lightly grease 1 quart casserole. Combine pumpkin, sugar, and butter, nutmeg, salt, pepper, eggs and chopped pecans in large bowl, Mix well, and turn into casserole. Make Glaze: mix brown sugar and syrup in small saucepan. Heats while stirring, until sugar is dissolved; then bring to a boil. Remove from heat and cool slightly. Arrange pecan halves around the edge of casserole. Cover pumpkin and pecans with glaze; bake 40 minutes.
Makes 6-8 servings.
|
|
Reply
| | | From: Peter | Sent: 11/4/2008 2:28 AM |
Baked French Toast with Berry Compote Soaking the bread before baking gives the French toast a light, soufflélike texture. Servings: 8 Ingredients: 1 cup (250 mL) each milk and 10% cream
6 eggs
1-1/2 tsp (7 mL) finely grated orange rind
3/4 tsp (4 mL) vanilla
16 thick slices Italian bread
1/4 cup (50 mL) unsalted butter
Berry Compote:
2 cups (500 mL) each thawed or fresh blueberries and raspberries
1/2 cup (125 mL) granulated sugar
2 tbsp (25 mL) orange-flavoured liqueur or orange juice
1/4 cup (50 mL) orange juice
2 tsp (10 mL) cornstarch Preparation: In large bowl, whisk together milk, cream, eggs, orange rind and vanilla. Dip bread into mixture, turning to coat. Place in two 13- x 9 -inch (3 L) glass baking dishes; pour any remaining mixture over top. Let stand until absorbed, about 30 minutes. (Make-ahead: Cover and refrigerate for up to 12 hours.)
In large skillet, melt 1 tbsp (15 mL) of the butter over medium heat; fry 4 bread slices, turning once, until golden. Transfer to parchment paper–lined baking sheet. Repeat with remaining bread. Bake in 350°F (180°C) oven until puffed, 5 to 7 minutes.
Berry Compote: Meanwhile, in saucepan, combine blueberries, raspberries, sugar and liqueur. In small bowl, mix orange juice with cornstarch; add to saucepan and cook over medium-low heat, stirring constantly, until thickened, about 5 minutes. (Make-ahead: Refrigerate in airtight container for up to 24 hours. Rewarm to serve.) Serve with baked toast. |
|
Reply
| |
| STUFFED STRAWBERRIES-TNT
32 whole large strawberries, hulled
12 ounces cream cheese, softened
1/2 cup powdered sugar
1/4 teaspoon vanilla or almond extract
2/3 cup chopped pecans
Cut a thin slice from the bottom of each strawberry so the berries stand upright. Place berries, cut sides down, on a serving platter. Carefully, cut the berries into 4 wedges, cutting almost to, but not through, the bottoms. (You cut the cap off the strawberry. Place the cut side down, and make 2 cuts -- like a + -- on the pointy end of the berry. Be careful not to cut all the way through.) Fan the wedges just slightly, taking care not to break them. Set aside.
In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans on top of the stuffed strawberries. Cover and refrigerate until ready to serve.
| |
|
Reply
| |
Apple Dumplings 2 cans crescent rolls 2 Granny smith apples 1 cup sugar 2 sticks butter or oleo 1 tsp cinnamon Dash of nutmeg (optional ) 1-12oz can mountain dew Peel & core apples. Cut into 8 pieces of each apple, 16 pieces total. Unroll crescent rolls,separate into triangles. Roll each piece of apple up in them. Starting with big end of roll. Place dumplings in 9x13 baking dish. Melt butter, then add sugar & spices. Stir mixture until well mixed. Pour mixture over Dumplings, then pour mountain dew over all. Bake at 350 degrees for about 40 minutes .. |
|
Reply
| |
Chicken With Olives
Serves 6; 10 minute preparation; 5 hours on high, 8 hours on low; Good with yellow rice made from a mix!
3 large all-purpose potatoes, peeled and cut bite-size
1 large green bell pepper, cut in thin strips
1 medium onion, chopped
1 can (15oz) tomato sauce
1/2 cup dry white wine
1/2 cup pimiento-stuffed olives (I used alot more)
1 1/2 Tbsp each minced garlic and olive oil
1 Tbsp tomato paste
1/2 tsp each salt and pepper
1 bay leaf, broken in half
6 each chicken drumsticks and thighs (about 3 pounds), skin and excess fat
removed
1. Combine all ingredients except chicken in a 4 1/2 quart or larger slow-cooker. Add chicken; stir until well mixed.
2. Cover and cook on high 5 hours or low 8 hours until chicken is cooked through and tender and potatoes can be easily pierced. Discard bay leaf.
|
|
Reply
| |
SALTED NUT ROLL-TNT
16 oz. dry roasted peanuts
12 oz. peanut butter chips
3 Tablespoons margarine
1 (14 oz.) can sweetened condensed milk
10 oz. mini marshmallows
Sprinkle half the nuts onto the bottom of a 13 X9 pan sprayed with Pam.
Melt peanut butter chips and margarine together.* Add condensed milk and marshmallows and stir well.
Spread marshmallow mixture over nuts in pan and top with remaining nuts. Press mixture to make nuts adhere. Refrigerate. (Even tho you press well, you will still have a lot of nut loss when you turn mixture out to cut into bars)
|
|
Reply
| |
Peppermint Balls
1 c butter
1/2 c powdered sugar
1 t vanilla
2 1/4 c flour
1/4 salt
3/4 finely crushed peppermint candies
powdered sugar for rolling... about a cup
Beat the butter, powdered sugar and vanilla. Stir in flour and salt.
Stir in 1/4 cup of the crushed candy. Shape into 1" balls and bake on
an ungreased baking sheet at 400° for about 8 minutes. Let set on the
cookie sheet for a minute or two to cool a bit and then roll them in
the powdered sugar. Cool 10 minutes on a wire rack and then roll in the
remaining 1/2 c crushed peppermint candy. |
|
Reply
| |
Diet Pepsi Chicken
Makes 4 servings 4 skinless boneless chicken breasts
1 cup catsup
12 oz can diet Pepsi Put chicken in non-stick skillet. Pour catsup and diet cola over the top. Bring to boil. Cover, reduce heat and cook for 45 minutes. Uncover, turn up the heat and continue to cook until the sauce becomes thick and adheres to the chicken. It turns into the most incredible BBQ sauce. |
|
Reply
| |
Snicker Cake 1 German chocolate cake mix 1 package (14 ounces) carmel candy 1 stick margarine ( I used butter) 1/3 cup milk 3/4 cup chocolate chips (I used milk chocolate) 1 cup pecans, chopped Prepare cake mix as directed. Bake half cake mix in 9x12-inch pan at 350 degrees for 20 minutes (longer if not done). Melt milk,carmels and margarine together. Remove cake from oven and pour caramel mixture over it. Top with chips and nuts, then spoon the remaining batter over top and spread gently. Bake at 250 degrees for 20 minutes. Then turn oven up to 350 degrees and bake for 10 to 15 minutes. |
|
Reply
| |
CARROTS AND TURNIPS
Peel carrots and turnips. Cut turnips in half and each half into thirds. Cut carrots in to the same length as the turnips. Trim each piece in to an oblong shape.
Place the carrots in a skillet with water enough to come up half way to the carrots.
ADD:
1 heaping tablespoon sugar
2 tablespoons butter
a pinch of salt
Cook 5 minutes, then add the turnips and cover and cook until tender.
Uncover and cook until golden.
|
|
Reply
| |
Candy Corn Rice Crispy Treats ~ umm to use all that left over corn candy ~ Prep Time: 20 minutes 1/2 c Butter 10 c Crispy rice cereal 9 c Miniature marshmallows 2 c Mixture of candy corn and Indian candy corn 3/4 c Miniature chocolate chips Candy pumpkins Yellow and red food coloring Melt butter and marshmallows; stir until smooth. In a large bowl, mix rice cereal, candy corn and miniature chips together. To marshmallow mixture, blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade. Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered pan; press with buttered hands. While warm, press on candy pumpkins spaced 1 to 1/2-2 inches apart. Refrigerate and cut into squares. |
|
Reply
| |
Super Moist Chocolate/Coffee Cake 2 c. Sugar
2 c. All-purpose flour
2 c. Brewed coffee (cooled)
1 c. Cocoa
1 c. Mayonnaise (not Miracle Whip)
2 tsp. Baking soda
2 eggs Mix all ingredients together and pour in a 9X13 pan. Bake 350 degrees for about 40 minutes or until a knife comes out clean when tested. This makes a real dark chocolate cake. It is very moist and good especially if you like the taste of coffee. |
|
|
First
Previous
2-14 of 14
Next
Last
|
|
|
Free Forum Hosting
Important Announcement
Return to General