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May 19, 09
by: B4Salk		Amish Apple Cake with Hot Caramel Sauce   
Latest post May 19, 09 by B4Salk
This recipe is to die for, it is fantastic. Apple Cake with Hot Caramel Sauce 1/2 cup shelled pecans 2 large cooking apples, such as Granny Smiths or Northern Spys 1/2 cup (1 stick) butter, softened 1 cup granulated sugar 1 egg 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ground cinnamon 1 scant teaspoon grated nutmeg 1 cup all-purpose flour Carmel Sauce 1/2 cup (1 stick) butter 1 cup brown sugar 1/2 teaspoon salt 1 teaspoon vanilla extract 1/2 cup evaporated milk Preheat the oven to 350 degrees F. Chop pecans finely, then set aside. Peel, core, and chop apples to equal 2-1/2 cups. Use a food processor for this and chop apples medium-coarse; pieces should be about the size of your thumbnail. Set aside. In a large mixer bowl, cream the butter. Add the sugar and beat until fluffy. Add egg and beat until blended, then mix in the baking soda, salt, cinnamon, and nutmeg. Add the flour and stir just until blended. Stir in the apples and nuts. Pour into an oiled 9-inch round cake pan and bake for 30 minutes (I've found it can take up to 45 minutes sometimes for the center to be done), or until the top springs back when touched lightly in the center with your finger. Prepare sauce. In a saucepan, melt the butter, brown sugar and salt. Bring to a boil, stirring with a whisk, then remove from heat and whisk in the vanilla and milk. (The sauce can be made ahead of time, but then reheat it over hot water.) (I put it the microwave and it seems to work just fine.) To serve, ladle 2 or 3 tablespoons hot carmel sauce onto 8 serving plates. Cut cake in 8 wedges and place on top of sauce. Garnish with a dollop of whipped cream and 2 thinly sliced apple wedges, peel left on. The cake should be served warm (it can be reheated in the microwave or at least at room temperature. The cake gets better as it ages, keeps for a week in the refrigerator, and also freezes well.
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Oct 12, 08
by: ggld2001		Baked Potato - Steak and Onion   
Latest post Oct 12, 08 by ggld2001
Steak and Onion in a Jacket - Baked Potato Preparation Time: 10mins Cooking Time: approx 1 hour Serves: 2 Ingredients 2 x 225g (8oz) Potatoes, scrubbed 1 x 15ml spn (1 tblspn) vegetable oil 2 large onions, sliced 175g-225g (6-8oz) British rump steak, cut into strips 1 x 5ml spn (1 tspn) dijon mustard 4 x 15ml spn (4 tblspn) red wine salt Freshly ground black pepper Freshly chopped parsley Directions 1. Scrub the potatoes and place in a pre-heated (King Edward Potatoes are best for this) oven at approx 200°C. Cook for approximately 1 hour until thoroughly cooked. 2. After the potatoes have been cooking for 45 minutes, heat the oil and gently fry the onions until golden brown and soft (this should take approx. 15 minutes). 3. Increase the heat, add the steak and fry for 3-4 minutes or until cooked. 4. Stir in the mustard, wine and seasoning, and continue cooking for 1 minute. 5. When the potatoes are cooked cut them almost in half lengthways and spoon in the steak and onion filling. Serve immediately with freshly chopped parsley. 6. Always use insulated oven gloves when handling hot potatoes and opening/closing the oven door.
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Jul 28, 08
by: MattKunt		Split pea & ham soup   
Latest post Jul 28, 08 by MattKunt
2 medium onions, Coarsely chopped 1 lb. Split green peas 6 c. Water 1 ib. Ham or turkey ham 2 tsp. Sweet basil 1/4 tsp. Pepper 2 tsp. Chicken bouillon 1 sm. Carrot, peeled & diced 1 sm. Potato, peeled & diced In a large soup pot, cook ham, onion, carrot, sweet basil and chicken bouillon for 1/2 hour. Add rest of ingredients & simmer for 1 hour more or whenever the ham is tender. Remove ham & cut into bite size pieces & return it to the soup. Add more water for your own consistency..
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Apr 17, 08
by: ggld2001		Pork Schnitzel with Potato Salad    
Latest post Apr 17, 08 by ggld2001
Schnitzel is a traditional flavoursome dish that has been served in Austria and Germany for many years. This recipe is simple to follow and this dish tastes great with a cold glass of German Pils or Wheat beer. Ingredients (Serves 4): • 1kg potatoes • Salt • 200ml vegetable stock • 3 tablespoons vegetable oil • 2 tablespoons white balsamic vinegar • 2 teaspoons hot mustard • Black pepper • 1 teaspoon sugar • 1 onion • 8 small pork fillets (approx. 500g) • 2 tablespoons flour • 1 egg • 75g breadcrumbs • 50-75g butter • 100g cornichons • 1 tablespoon chopped fresh herbs (dill or parsley) • 1 unwaxed lemon Method Wash the potatoes, and then cook them in boiling salted water for 20 minutes. Drain, peel and cut them in to slices. Mix the vegetable stock, oil, vinegar, mustard, salt, pepper and sugar. Peel and finely dice the onions, then add them to the marinade. Place the warm potato slices into the marinade and leave for at least 2 hours. Place the pork between two sheets of cling film and bash them out until flattened using a meat hammer, then season with salt and pepper. Place the flour, beaten egg and breadcrumbs on separate plates. First coat the fillets in the flour then egg and lastly, in the breadcrumbs. Heat butter in a pan and fry the fillets for 2 minutes on each side until crispy. Drain, dice and add the cornichons and herbs to the potato salad. Season to taste and serve with the Schnitzel. Quarter a lemon and place it on the top of the Schnitzel when serving.
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Mar 20, 08
by: B4Salk		Hot Milk Cake (great for shortcake)   
Latest post Mar 20, 08 by B4Salk
2 eggs well beaten 1 cup white sugar 1 cup sifted flour 1/8 teaspoon salt 1 teaspoon baking powder 1/2 cup hot milk 1 tablespoon shortening Beat eggs light and thick. Slowly add sugar and beat until very light and thick. Sift flour, baking powder, and salt. Fold into eggs and sugar mixture all at one time. Melt shortening in hot milk and add all at once. The addition of flour and milk should take only about 60 seconds. Pour into greased and floured 8 x 8 pan. Bake at 350 degrees for about 30 minutes.
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Mar 10, 08
by: Blueeagle48		Irish Spiced Beef   
Latest post Mar 10, 08 by Blueeagle48
INGREDIENTS: 3 tbsp. Packed brown sugar 2 tsp. Ground cloves 2 tsp. Ground allspice 2 tsp. Ground cinnamon 1 tsp. Cracked black pepper 4 lb. Beef bottom round or beef chuck pot roasts 1 3/4 cups Beef Broth 1 bottle (12 fl. Oz.) stout or dark beer Hot boiled potato Chopped fresh parsley DIRECTIONS: MIX brown sugar, cloves, allspice, cinnamon and pepper in bowl. Add roast and turn to coat. Cover and refrigerate 12 hr. Or overnight. REMOVE roast and place in oven-safe saucepot. ADD broth and beer. Cover and bake at 350°F. For 3 hr. Or until roast is fork-tender. Remove roast and let stand 10 min. Thinly slice roast. Serve with pan juices and boiled potatoes, if desired. Sprinkle with parsley. TIP: For even more flavorful potatoes, cook peeled, medium potatoes in Chicken Broth. For easy cleanup, use a re-sealable heavy-duty plastic bag instead of a bowl to marinate the beef. Serves 8.
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Mar 10, 08
by: ggld2001		POTATO SKINS STUFFED WITH CHEDDER CHEESE AND SPRING ONIONS    
Latest post Mar 10, 08 by ggld2001
Baked potato mash with mature cheddar cheese and fresh spring onions, scooped into crispy potato skins. Served on a creamy peppercorn sauce. What you'll need to get: 4 baking potatoes 100g (4oz) grated mature cheddar cheese Bunch spring onions, chopped 4 tsp Spreadable Unsalted Butter Seasoning For the Peppercorn Sauce: 1/2 Onion (diced) 2 tbsp crushed green peppercorns 1 tsp Spreadable Unsalted Butter Brandy or White Wine 227ml (1/3 pint) double cream What you need to do: Preheat oven to 220°C / Gas Mark 7. Poke holes in potatoes and wrap in foil. Bake in oven for 45 to 60 minutes. Cut off a little of the base of the potato and turn upright to enable it to stand. Cut a larger section off the top of the potato. Scoop out the hot flesh and mix with the cheese, spring onions and Spreadable Unsalted butter. Season and place back into the potato skins. Pour pepper sauce around base of potato. To prepare pepper sauce: Saute half an onion finely diced, 2 tbsp of crushed green peppercorns with 1 tsp of Spreadable Unsalted Butter until the onion is almost caramelised. Add two good splashes of brandy or white wine. Cook until almost evaporated then add the double cream and reduce until a little thicker. Then serve.
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Mar 9, 08
by: MindwalkerStudios		Monkey Bread   
Latest post Mar 9, 08 by MindwalkerStudios
This wonderful recipe is for a breadmaker and requires a bit of work, but it's well worth it! It doesn't require eggs or milk so it's great for vegans or allergy sufferers. monkeybread.jpg 2 1/2 tsp. active dry yeast 3 c. all purpose flour 1 tsp. ground cinnamon 1 tsp. salt 1 c. packed brown sugar 1/4 c. white sugar 2 tbsp. margarine 1 c. water 1 c. margarine 1/2 c. chopped walnuts Place yeast, flour, cinnamon, salt, w. sugar, 2 tbsp. margarine and water in breadmaker in recommended order. [make sure no liquid comes in contact with yeast] Select dough cycle and start. When dough is complete, place on floured surface, knead 20 times. In med. saucepan on low heat melt 1c. margarine, stir in brown sugar and nuts. Stir until smooth, remove from heat. Cut dough into 1 in. chunks, drop 1 chunk at a time into butter/sugar mixture and thoroughly coat dough pieces then layer in bundt (or tube) pan staggering layers by plopping each dough chunk over a space bwtween 2 below. Let rise in a warm, draft-free spot until dough is just over top of pan. 15 to 20 minutes. Bake in 375 degree oven for 20 minutes (or till golden brown). Remove, place plate face down on pan, turn over till bread slides out. Serve warm. *I make the butter/sugar mixture during the last half hour of the breadmaker process, that way it's done as I'm making the chunks of dough. I drop more than 1 at a time in. *Add vanilla to butter/sugar mixture for added flavor *Add vanilla to 1 c. water. (I warm the water as per my breadmaker's instructions) *Use slotted spoon to remove chunks from butter/sugar mixture. *My dough never rises over the top of pan but if yours does, you might want to use a cookie sheet while baking so it doesn't spill over.
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Mar 9, 08
by: MindwalkerStudios		Dairy Free Lemon Sherbet    
Latest post Mar 9, 08 by MindwalkerStudios
This is more like ice cream and is amazingly easy to make. 1 pkg. (soft) Tofu 1 c. vanilla soy milk (I use Westsoy Organic unsweetened soy milk, it's thicker) 1 c. washed raw can sugar (I use white sugar) 1/2 c. oil (I use less, between 1/4 and 1/2) 1 tbsp. lemon extract 3 tbsp. lemon juice (more can be added to taste) Dash salt Combine all ingredients in a blender or food processor and blend until smooth. (the longer the better, I usually blend it for about 2 to 4 minutes) Freeze and enjoy!
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Mar 8, 08
by: Blueeagle48		Slow Cooker BBQ Short Ribs   
Latest post Mar 8, 08 by Blueeagle48
Prep Time: 5 min Total Time: 8 hr 5 min Makes: 8 servings 4 lb. Beef short ribs 1 large onion, coarsely chopped 1/4 cup flour 1 cup KRAFT Original Barbecue Sauce 1/4 cup honey 1 Tbsp. Yellow mustard PLACE ribs in slow cooker; top with onions. Mix remaining ingredients; pour over ingredients in slow cooker. Cover with lid. COOK on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours). Remove ribs from slow cooker; cover to keep warm. SKIM excess fat from sauce; return ribs to sauce. Stir gently until evenly coated. Serving Suggestion Serve with hot cooked vegetables and mashed potatoes. Note Meats cooked in a slow cooker make great leftovers. Cover and refrigerate any leftover meat in the leftover sauce. When ready to reheat, remove and discard any fat from surface of sauce. Cook ribs and sauce in saucepan on medium-low heat until heated through (160°F), stirring frequently. Jazz It Up Garnish with chopped fresh parsley just before serving.
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Mar 7, 08
by: lynnrnbsn		THREE CHEESE ENCHILADAS   
Latest post Mar 7, 08 by lynnrnbsn
THREE CHEESE ENCHILADAS 1 28-ounce can diced tomatoes, undrained 1 medium onion, chopped (1/2 cup) 1 clove garlic, minced 1/8 teaspoon red pepper flakes (more or less to taste) 1 15-ounce can pinto beans, drained and rinsed 1 cup ricotta cheese 1 small green or red bell pepper, chopped (1/2 cup) 6 8-inch flour tortillas 1/2 cup shredded cheddar cheese 1/4 cup shredded Monterey Jack cheese sour cream (for serving) Heat oven to 350 degrees. Spray a 13X9 inch glass baking pan with cooking spray. In a blender or food processor, place tomatoes, onion and garlic. Cover and blend until smooth. In a 2-quart saucepan, cook mixture. Add the red pepper flakes. Heat over medium heat about 5 minutes, stirring occasionally. In medium bowl, mix beans, ricotta cheese, and bell pepper. Spread 1/2 cup tomato sauce in the baking dish. Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up tortillas, place sides down on tomato sauce in dish. Spoon remaining tomato sauce over filled tortillas. Sprinkle with the shredded cheeses. Bake 30 minutes or until tomato sauce is bubbly and cheese is melted. Serve with sour cream on the side. Makes 6 servings.
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Mar 7, 08
by: lynnrnbsn		PASTA AND BEAN SKILLET   
Latest post Mar 7, 08 by lynnrnbsn
PASTA AND BEAN SKILLET 1 cup salsa (mild, moderate, or hot to suit taste) 2/3 cup uncooked elbow macaroni 1 cup water 2 teaspoons of chili powder (or to taste) 1 18-ounce can red kidney beans, drained and rinsed 1 8-ounce can tomato sauce 1 cup shredded cheddar cheese (mild, sharp, or extra sharp to taste) 1-2 cups crushed tortilla chips sour cream Heat all ingredients except the cheese to boiling in a non-stick skillet. Reduce heat. Cover and simmer about 15 minutes, stirring frequently until the macaroni is tender. Uncover and spread the crushed tortilla chips on top the cooked mixture. Sprinkle cheese over all and serve. Offer sour cream for garnish. Makes 4 servings.
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Mar 7, 08
by: lynnrnbsn		CHUNKY VEGETABLE CHILI   
Latest post Mar 7, 08 by lynnrnbsn
CHUNKY VEGETABLE CHILI 2 medium potatoes, cubed (2 cups) 1 medium onion, chopped (1/2 cup) 1 small yellow bell pepper, chopped (1/2 cup) 1 tablespoon chili powder 1 28-ounce can crushed tomatoes, undrained 1 15-ounce can chick peas (garbanzo beans) drained and rinsed 1 15-ounce can black beans, drained and rinsed 1 8-ounce can tomato sauce 1 medium zucchini or yellow squash, cubed (1 cup) Heat all ingredients except the zucchini (or squash) to boiling in large Dutch oven. Break up the tomatoes and stir occasionally. Reduce heat. Cover and simmer about 15 minutes. Makes about 4 servings. Stir in the zucchini (or squash). Cover and simmer another 10 minutes or until the zucchini (or squash) is tender. Serve with sour cream, shredded cheddar cheese, sliced black olives, and fresh diced tomatoes, if desired.
1101
 
Mar 2, 08
by: lynnrnbsn		PEANUTBUTTER FUDGE   
Latest post Mar 2, 08 by lynnrnbsn
PEANUTBUTTER FUDGE 2 cups sugar 2/3 cup milk 2 tablespoons corn syrup Dash of salt 2 tablespoons butter or margarine 1 teaspoon vanilla 1/3 cup peanutbutter Line bottom and sides of loaf pan, 9X5X3 inches with aluminum foil. Heat sugar, milk, corn syrup and salt in 2-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, until candy thermometer registers 234 degrees (or until a small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water). Remove from hear; add butter or margarine. Cool mixture to 120 degrees without stirring. (Bottom of pan will be lukewarm.) Add vanilla and peanutbutter. Beat vigorously and continuously with wooden spoon until mixture starts to thicken, about 1 minute. Working quickly, spread mixture evenly in pan. Cool until firm. Lift out candy and cut into 1 inch squares. Makes 32 squares. VARIATION: PEANUT-CHIP FUDGE: Add 1/2 package (3 ounces) semisweet chocolate chips with the vanilla and peanutbutter.
1106
 
Mar 1, 08
by: DAYLILY2000		CHICKEN PICCATA   
Latest post Mar 1, 08 by DAYLILY2000
This recipe is diabetic friendly.

INGREDIENTS:

3 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
4 boneless chicken breasts
2 tsp. olive oil
1 tsp. butter
2 cloves garlic (crushed)
3/4 C canned chicken broth
1 tbsp. fresh lemon juice
2 tbsp. chopped Italian parsley
1 tbsp capers or chopped green olives
optional for garnish: lemon slices and parsley sprigs

DIRECTIONS:

Combine flour, salt and pepper in shallow dish. Reserve 1 tbsp. of flour mixture.
Place chicken between sheets of plastic wrap. Using flat side of meat mallet or rolling pin, pound chicken to 1/2-inch thickness. Dredge chicken in flour mixture.
Heat oil and butter in large nonstick skillet over medium heat until butter is melted. Cook chicken 4-5 minutes per side until done. Transfer to serving platter and set aside.

Add garlic to same skillet; cook and stir over medium heat 1 minute. Add reserved flour mixture; cook and stir 1 minute. Add broth and lemon juice; cook 2 minutes, stirring frequently until sauce thickens. Stir in parsley and capers; spoon sauce over chicken; add garnish, and serve.

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Mar 1, 08
by: MYSOCKACCOUNT		MARINADE FOR PORK   
Latest post Mar 1, 08 by MYSOCKACCOUNT
This is a great recipe for marinating any pork: roasts, steaks, chops, etc.

1 C soy sauce
6 tbsp. sugar
1/2 minced onion (4 tbsp.)
4 crushed garlic cloves
2 tsp. ginger
4 tbsp. oil

Mix ingredients in a shallow dish; place pork in the marinade; cover, and refrigerate 6-48 hours before cooking.

1104
 
Feb 29, 08
by: B4Salk		Judith's Refrigerator Cookies   
Latest post Feb 29, 08 by B4Salk
Cream together: 1 cup brown sugar 1 cup white sugar 1-1/2 cups shortening Add: 2 eggs 1 teaspoon vanilla In cup mix together and then add to above: 1 teaspoon baking soda 3 tablespoons hot water Sift together and then add to above ingredients: 4 cups flour 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon cinnamon Stir in 1 cup chopped nuts Tear off 2 sheets of waxed paper and form 2 logs 12 inches long from the dough. Wrap them and place in refrigerator for several hours prior to slicing. I usually double this recipe and freeze the logs and slice off one cookie sheet full at a time, or give unbaked logs to friends to bake at home. Bake at 375 degrees until golden brown.
1108
 
Feb 28, 08
by: lynnrnbsn		CREAMY MACARONI AND CHEESE   
Latest post Feb 28, 08 by lynnrnbsn
CREAMY MACARONI & CHEESE Creamy Cheese Sauce 1/4 cup of butter or margarine 1/3 cup flour 2 cups milk 1/2 lb. Velveeta Cheese, cut into small chunks 1/2 cup small curd cottage cheese 1/2 cup sour cream salt and pepper to your taste 1 package of elbow macaroni 1/2 cup shredded cheddar cheese In a saucepan, melt the butter (or margarine). Gradually stir in the flour. After flour is absorbed, add milk 1/2 cup at a time. Stir to make a smooth white sauce. Turn down hear and add the Velveeta cheese. Stir until it melts. If the sauce gets a little too thick, add a little more milk. Stir in the cottage cheese. Cook until melted. Add the sour cream, salt, and pepper to taste. WHILE MAKING THE CHEESE SAUCE: Cook the macaroni according to package directions. Drain and put into a buttered casserole dish. (I use a deep dish to keep the cheese sauce from spilling out over the top.) Pour the cheese sauce over the macaroni. Add the shredded cheddar cheese on top. Bake at 350 degrees for about 30 minutes.
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Feb 28, 08
by: lynnrnbsn		ZUCCHINI SQUASH CAKE   
Latest post Feb 28, 08 by lynnrnbsn
ZUCCHINI SQUASH CAKE In a large electric mixing bowl, place the following: 3 whole eggs, beat until lemon yellow in color 2 cups of sugar, add after beating the eggs 1 cup of oil (applesauce may be substituted for all or part of the oil) Mix the above ingredients for about 5 minutes on medium speed of the mixer. In another bowl measure the following: 2 1/2 cups of flour, unsifted 2 teaspoons baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1 1/2 teaspoon cinnamon Gently stir all the dry ingredients until well blended. To the wet ingredients, add: 2 cups grated squash (grate with peel, using the large holes of the grater) Add the flour mixture 2 teaspoons of vanilla Beat on low speed until well blended. Then fold into this mixture: 1 cup broken walnut or pecan pieces 1 cup of raisins or currents Grease and flour a bundt, angel food, or 9 X 13" cake pan. Pour in cake mixture. Bake at 350 degrees for 1 hour. by lynnrnbsn (Delete Response
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Feb 28, 08
by: lynnrnbsn		BROCCOLI AND CHEESE CASSEROLE    
Latest post Feb 28, 08 by lynnrnbsn
BROCCOLI AND CHEESE CASSEROLE (This is a Campbell's Soup Recipe with my own "tweaks") 1 10 3/4 ounce Cream of Mushroom Soup 1 cup milk 2 teaspoons of yellow mustard 1 bag (16 oz) frozen broccoli flowerets (or the pieces), thawed 1 1/2 cup shredded cheddar cheese (may use american for milder flavor) 3/4 cup Italian bread crumbs 4 teaspoons butter or margarine, melted 2 cups cooked instant rice

Stir soup, milk, mustard, broccoli,cheese, and rice in a 2 quart buttered casserole. Mix bread crumbs with the butter or margarine in a bowl. Sprinkle over the broccoli/rice mixture. Bake at 350 degrees for 30 minutes or until hot.

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