Recipes Recipe - Famous Recipes - Mucho Gusto Chili

Mucho Gusto Chili 1 pound coarsely ground beef 1 pound ground pork, lean shoulder 1 pound red beans, washed 1 large onion, diced 1 cup celery, sliced 1/4" thick 3 tablespoons hot chili powder 1 tablespoon cumin seeds 1 quart tomatoes 1 1/2 cups V-8® vegetable juice 1 1/2 cups beer 3 bay leaves 3 large garlic cloves 1 can chopped green chiles, (3-4 ounce) 1 bell pepper, diced 1 tablespoon oregano 1/2 teaspoon black pepper salt, to taste 2 tablespoons cornmeal, mixed with 3 Tb warm water, optional Brown meat slightly. Add to beans in soup pot. Add water to half full. Add onion, celery, chili powder, cumin, tomatoes, V8, beer, bay leaves, garlic, green chilies, bell pepper, oregano and pepper. Bring to a simmer and cover. Cook for 3 to 4 hours or until tender, adding water if necessary so beans do not stick and stirring frequently. Add salt. Halloween Recipes Christmas Recipes Thanksgiving Recipes Trick or Treat - Halloween Carnival of the Recipes

Flip Flops Cake

Flip Flops Cake Recipe Ingredients 1 10-3/4-ounce frozen pound cake, thawed 3/4 to 1 cup desired-flavor ice cream 1/2 of an 8-ounce carton frozen whipped dessert topping, thawed Pull-apart licorice twists Bright-color candy wafers and/or round candies Graham cracker crumbs (optional) Directions Halve pound cake horizontally. Using a serrated knife, cut off the rounded top of the cake so each layer will be level. Cut each half into a flip-flop shape*. Place ice cream in a small bowl and stir to soften. Spread softened ice cream over one of the cakes. Top with second cake. Place ice cream-filled cake on a baking sheet. Cover and freeze until firm (2 to 3 hours). Spread with whipped topping. To decorate, cut the ends of two twists at a diagonal. Insert a toothpick on the underside of each twist. Arrange the two twists with the cut ends together to form a V-shape, inserting toothpicks in cake to hold the twists in place as straps. Arrange candy wafers around base of flip-flop to decorate. Cover cake loosely and freeze until serving time. Serve on a platter sprinkled with graham cracker crumbs as sand, if desired. Makes 6 servings. Tip: To cut flip-flop shape, trace the bottom of a child-size flip-flop (needs to be 7 to 7 1/2 inches long) on a piece of paper. Cut out shape. Place paper, clean side down, on a piece of clean cardboard or sturdy paper; trace shape. Cut out shape. Place cardboard shape on top of one cake half and use a small sharp knife to cut around shape and through cake. Repeat with other cake half. Cake for 12: For a larger crowd, double recipe and make a pair of flip-flop cakes. Halloween Recipes Flip Flops Cake

Spanish Cookies - Almond Cookies - Crispy Polvorones

Spanish Cookies - Almond Cookies - Crispy Polvorones A Christmas Cookie Specialty of Spanish origin, these rich, crumbly "polvorones" or Almond Cookies are a special Christmas treat. INGREDIENTS: 2 1/4 cup Vegetable Shortening 1 1/8 cup Sugar 2 cups Powdered Sugar 3 cups Whole Almonds (raw) 3 2/3 cups Flour 1 tsp Almond Extract 1 tsp Cinnamon PREPARATION: Grind almonds in a food processor. Cut granulated and powdered sugars into the vegetable shortening in a large mixing bowl. Add the ground almonds, almond extract and cinnamon and mix. Mix in flour one cup at a time. Mixture will seem dry or crumbly. Mix by hand, adding the last cup of flour because the dough will be very crumbly. Mix ingredients well. Refrigerate the dough for two hours or more. Form Cookies and Bake Divide the dough into four portions. Using a portion of the dough at a time, roll or form a rope 1 – 1 ½ inches wide. Lay the rope on a cutting board and flatten the rope slightly. Slice the rope diagonally to make diamond-shaped cookies. Bake at 350 degrees for 25-30 minutes on an ungreased cookie sheet. Allow them to cool on the cookie sheet for 5-10 minutes then remove carefully using a spatula. Spanish Cookies - Almond Cookies - Crispy Polvorones Halloween Recipes Trick or Treat - Halloween Carnival of the Recipes

Spanish Drinks - Granizado de Limón

Spanish Drinks Recipe - Granizado de Limón Ingrediants Juice of 4-6 lemons (depending on size) ½ litre water 100 gr sugar Method 1. Heat together sugar and water. 2. When sugar dissolved, remove from heat. 3. Stir in lemon juice. 4. Allow to cool. 5. Place in freezer until ALMOST frozen. 6. Mush with electric mixer into thick purée. 7. Serve icy-cold with a straw. Spanish Drinks - Granizado de Limón

Halloween Recipes

Baked Pumpkin Seeds

World Famous Recipes » Baked Pumpkin Seeds. ... World Famous Recipes » Baking Pumpkin Seeds and Baked Pumpkin Seeds baked-pumpkin-seeds

Baked Pumpkin Seeds

Baked Pumpkin Seeds. Baking , Cooking , Famous Recipes , Food , Halloween , Halloween Recipes , Pumpkin , Pumpkin Recipes baked-pumpkin-seeds

More Halloween Recipes

Recipes Recipe - Famous Recipes - quick and easy dinner recipes - 20-Minute Tomato Basil Pork Chops

20-Minute Tomato Basil Pork Chops Delicious! Presented at Taste of Home's Cooking Show. A very easy and quick stove top dinner. With the nice color presentation and the great flavor of this dish, it could easily be served for dinner party as well. 6 boneless pork chops 2 tablespoons vegetable oil 2 cans cream of mushroom soup 2/3 cup water 1 cup chopped plum tomatoes 1 1/2 tablespoons dried parsley flakes 2 teaspoons dried basil 1-2 tablespoon butter or margarine egg noodles or rice, cooked 4 to 6 servings Brown chops in skillet in oil. Combine tomato, soup, water and seasonings and add to browned chops. Cover and simmer about 15 minutes, or until chops are done. Stir in butter or margarine prior to serving. Serve over noodles or rice. Pumpkin Shake Recipe Irish Recipes Thanksgiving Recipes

Recipes Recipe - Famous Recipes - Guacamole Dip - How to make Guacamole Dip

GUACAMOLE DIP 3 large Avocados (mashed) 1 small tomato (diced small) 3 T. Onion (diced small) garlic salt to taste chili powder to taste (optional) Mash avocados then add all other ingredients. Mix well. Serve with tostado chips. May double recipe. You could also add some finely diced jalapenos if desired. Guacamole Dip Steak Marinades Tomato Soup Recipe Broccoli Soup

Recipes Recipe - Famous Recipes - Luau Recipes - Terry Johnson's Hawaiian Luau Barbecued Beef Ribs

Terry Johnson's Hawaiian Luau Barbecued Beef Ribs Grilled beef short ribs with a spicy marinade: a recipe by the winner of the 1980 Nevada State Chili Contest. Yield: 2 2/3 cups sauce Serves 4 to 6 Ingredients 1 cup soy sauce 6 tablespoons dark brown sugar, packed 1 cup water 2/3 cup dry sherry 2 teaspoons pure ground hot red chile, or to taste 2 teaspoons five-spice powder 3 teaspoons minced fresh ginger 2 teaspoons minced garlic 4 to 6 pounds beef short ribs To Prepare the Sauce: In a small saucepan combine all the ingredients through the garlic. Cook over medium heat to dissolve the sugar, but do not boil. Remove the marinade from the heat and let it cool. Set it aside until you are ready to marinate the ribs. To Barbecue the Ribs: Two hours before your barbecue, spread the ribs out in a roasting pan, large enough to hold them in a single layer. You may need to divide the meat between two pans. Pour the sauce over the ribs, making sure all the meat is well covered. Turn and rub the ribs with sauce several times during the marinating period. It is not necessary to refrigerate the ribs. When the fire is ready, position the rack 3 inches above the heat source. Remove the ribs from the marinade and reserve the marinade in a bowl or pitcher, including any excess scraped off the ribs. Place the ribs on the grill and sear for 10 minutes each side. Spoon on the reserved marinade a little at a time after each turn. Cook for 5 minutes, then turn and baste the second side. Continue turning and basting every 5 minutes until the ribs are done, 30 to 40 minutes. The meat should be slightly pink on the inside and crusty brown on the outside. Serving Suggestions: Serve Hawaiian style surrounded by flowers and orange wedges or by pineapple slices. Accompany the ribs with rice molds (below). A fresh fruit salad tops off this perfect barbecue. To Make Rice Molds: Make rice molds by simply pressing cooked rice into 1/3-cup-size buttered ramekins, then steaming them in an inch of water for about 10 minutes before unmolding and serving. You could also add some of the marinade to the unmolded cooked rice plus 2 tablespoons each of chopped Bermuda onion and slivered toasted almonds. Garnish each portion of rice with minced parsley after you unmold it. Terry Johnson's Hawaiian Luau Barbecued Beef Ribs Cabbage Soup Recipes quick and easy dinner recipes chocolate cake recipes

Recipes Recipe - Famous Recipes - Stuffed Pork Chops

STUFFED PORK CHOPS 6 double thick loin pork chops 3/4 cup all purpose flour 1-1/2 teaspoons salt 4 tablespoons veg. oil pepper to taste STUFFING 1-1/2 cups dry bread crumbs 1/2 cup celery, finely chopped 1/4 cup onion, finely chopped 3 tablespoons butter, melted 1 tablespoon chopped parsley 1 teaspoon dried rosemary, crushed 1-1/2 cups chicken broth, plus some extra salt and pepper to taste Preheat the oven 300. Make a pocket in each chop with sharp knife. In a pie pan combine the flour and salt, dredge chops in it. In a large skillet, heat the oil over med_low heat. Add the chops and brown on both sides very slowly until golden, about 20 minutes; they will be pink inside. Set aside Prepare stuffing: Brown the bread crumbs in skillet over med. heat for a few minutes. Transfer to medium bowl. and add celery, onions, butter and parsley along with rosemary. Moisten the stuffing mixture with chicken broth just enough to hold crumbs together. Season with salt and pepper. Fill the pockets of the pork chops and close each with toothpick. (they will only close partially, and some of stuffing will spill out, but that is all right) Place pork chops in a 9 x 13 x 2 in baking pan and add 1 cup chicken broth. Cover tightly with lid or foil and bake 3 hrs. basting the chops every 45 minutes. Add more broth if pan juices start to dry up___this will depend on the amount of fat in chops. Pumpkin Shake Recipes Irish Recipes Thanksgiving Recipes

Recipes Recipe - Famous Recipes - Luau Appetizers - Hanamaulu Style Chicken and Shrimp

Hanamaulu Style Chicken and Shrimp 2 lbs boneless chicken or shrimp or mixture of both 4 tbps brown sugar 3 tbps shoyu 1 tsp sesame oil 3 tbps oyster sauce 2 tsp ground ginger 1 large chunk of fresh ginger Marinate chicken and shrimp separately in mixed ingredeints overnite. Roll in corn starch and cook in deep oil on medium flame. Note: I do not marinate my shrimp for more than 2 hours. Hanamaulu Style Chicken and Shrimp pork loin recipes zucchini bread affiliate success Cheesecake recipes

Mexican cookies - Mexican Wedding Cookies

Mexican Wedding Cookies Ingredients : 1 cup Butter, softened 1/2 cup Confectioners' sugar 2 cup All-purpose flour 1/4 tsp Salt 1 tsp Vanilla 1 cup Chopped pecans Confectioners' sugar for Garnish Method : Preparation Time: 15 minutes Baking Time: 10 to 12 minutes per batch 1. Heat oven to 350 degrees. Cream butter and sugar until smooth in mixer bowl. Add flour, salt and vanilla and mix until blended. Mix in nuts. 2. Roll teaspoon-size pieces of dough in a ball and put onto an ungreased cookie sheet. Bake until light golden, 10 to 12 minutes. The cookie bottoms should be golden brown. Roll cookies in confectioners' sugar immediately after baking. These cookies freeze well. Mexican cookies - Mexican Wedding Cookies Butter Candy Pumpkin Shake Recipes Irish Recipes

Thanksgiving Recipes

Thanksgiving Recipes Slow Cooker Recipes

broccoli salad - Sunny Broccoli Salad

Sunny Broccoli Salad Ingredients 1 cup mayonnaise, reduced-fat mayonnaise, or salad dressing 1/2 cup raisins 1/4 cup finely chopped red onion (1 small) 3 tablespoons sugar 2 tablespoons vinegar 7 cups chopped fresh broccoli florets 1/2 cup shelled sunflower seeds 8 slices bacon, crisp-cooked, drained and crumbled Directions 1. In a large bowl combine mayonnaise, raisins, onion, sugar, and vinegar. Add broccoli and stir to coat. Cover and chill in the refrigerator for at least 2 hours or up to 24 hours. Before serving, stir in sunflower seeds and bacon. Makes 12 to 16 side-dish servings. quick and easy dinner recipes Pancake Recipes Pumpkin Shake Recipes Sunny Broccoli Salad

macaroni salad recipe - Easy Macaroni Salad

2 cups cooked elbow macaroni 1 bunch green onions, chopped 1 lb cheddar cheese, cubed 1 bag frozen petite peas, defrosted 3-4 boiled eggs, diced Mayonnaise, to taste Seasonings to taste (pepper, salt & Lawry's season salt) Mix all ingredients together. Let flavors blend for 2-6 hours, or overnight. Cheesecake recipes Steak Marinade Tomato Soup Recipes Easy Macaroni Salad

carrot cake recipe - Carrot Cake

Carrot Cake: 2 cups flour. 2 cups sugar. 2 cups grated carrots. 1 cup crushed pineapple (drained). 2 teaspoons baking soda. 2 teaspoons of cinnamon. 4 eggs (beaten) 1 cup chopped nuts. 1 1/2 cups Wesson oil. Beat eggs and add remaining ingredients. Blend well. Bake in an ungreased oblong pan. Bake 325 º for 45 to 50 mins. I truthfully run it a full hour and it is still plenty moist. Icing: 8 0z. package of cream cheese. 1 box confectioners sugar. 2 teaspoons vanilla. 1/2 stick of butter. Mix well and ice your cooled cake. Turkey Recipes Famous Recipes Slow Cooker Recipes

mushroom soup recipe

Ham & Noodle Casserole 1 can cream of mushroom soup 1/2 green pepper, chopped (optional) 1 (12 oz.) package egg noodles 1/2 medium onion, chopped (optional) 1 cup ham, diced 1 cup cheddar cheese, grated Salt and pepper Preheat oven to 375 degrees. Cook noodles according to directions on package. In a small bowl, mix ham, green pepper, onion, and cheese; fold this mixture into the noodles. Add soup, salt, and pepper. Pour into a casserole dish and bake for 45 to 50 minutes. quick and easy dinner recipes Turkey Recipes

pork tenderloin recipe

Grilled Garlic Lime Pork Tenderloin Gourmet September 1995 For the marinade: 6 large garlic cloves, chopped 2 tablespoons soy sauce 2 tablespoons grated fresh gingerroot 2 teaspoons Dijon mustard 1/3 cup fresh lime juice 1/2 cup olive oil Cayenne to taste 4 pork tenderloins (about 3/4 pound each), trimmed Accompaniment: jalapeño onion marmalade For the marmalade: 1 1/4 pounds red or yellow onions, chopped fine (about 4 cups) 3 tablespoons olive oil 2 fresh jalapeño chilies, seeded and minced (wear rubber gloves) 2 tablespoons honey or sugar 3 to 4 tablespoons red-wine vinegar 1/4 cup water To make marinade: In a blender or small food processor blend marinade ingredients with salt and pepper to taste. In a large sealable plastic bag combine pork with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate pork, chilled, turning occasionally, at least 1 day and up to 2 days. Prepare grill. Let pork stand at room temperature about 30 minutes before grilling. Remove pork from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals, turning every 5 minutes, until a meat thermometer registers 160 degrees F., 15 to 20 minutes. Transfer meat to a cutting board and let stand 5 minutes before slicing. Serve pork with onion marmalade. To make the jalapeño onion marmalade: In a large heavy skillet cook onions in oil with salt and pepper to taste over moderate heat, stirring, until softened. Add jalapeños and cook, stirring, 1 minute. Add honey or sugar and cook, stirring, 1 minute. Add vinegar and simmer, stirring, until almost all liquid is evaporated. Add water and simmer, stirring, until mixture is slightly thickened and onions are very tender, about 10 minutes. Season marmalade with salt and pepper. Marmalade may be made 2 days ahead and chilled, covered. Reheat marmalade before serving. Serves 6. pork loin recipes pork loin recipes Grilled Garlic Lime Pork Tenderloin

fruit salad recipe

Autumn Fruit Salad 2 Red Delicious apples 1 sliced banana 1 Granny Smith apple 2 Bartlett pears 1/2 pound red seedless grapes 1/2 cup almond slivers, toasted 1 cup vanilla yogurt 1 teaspoon cinnamon 1/4 teaspoon ground ginger 1/2 teaspoon nutmeg 1 tablespoon apple cider Wash and core apples and pears, peeling if desired. Cut into one-inch chunks. Slice banana 1/2" thick. Wash grapes and cut in half. Combine fruits and almonds in salad bowl. Mix yogurt with spices and cider. Pour over fruit salad and stir to coat fruits evenly. pork loin pork loin

vegetable soup recipe

Printed from Allrecipes, Submitted by Thu Nguyen -------------------------------------------------------------- 2 tablespoons vegetable oil 1 onion, coarsely chopped 2 shallots, thinly sliced 2 cloves garlic, chopped 2 inch piece fresh ginger root, thinly sliced 1 stalk lemon grass, cut into 2 inch pieces 4 tablespoons curry powder 1 green bell pepper, coarsely chopped 2 carrots, peeled and diagonally sliced 8 mushrooms, sliced 1 pound fried tofu, cut into bite-size pieces 4 cups vegetable broth 4 cups water 2 tablespoons vegetarian fish sauce (optional) 2 teaspoons red pepper flakes 1 bay leaf 2 kaffir lime leaves 8 small potatoes, quartered 1 (14 ounce) can coconut milk 2 cups fresh bean sprouts, for garnish 8 sprigs fresh chopped cilantro, for garnish Directions 1 Heat oil in a large stock pot over medium heat. Sauté onion and shallots until soft and translucent. Stir in garlic, ginger, lemon grass and curry powder. Cook for about 5 minutes, to release the flavors of the curry. Stir in green pepper, carrots, mushrooms and tofu. Pour in vegetable stock and water. Season with fish sauce and red pepper flakes. Bring to a boil, then stir in potatoes and coconut milk. When soup returns to a boil, reduce heat and simmer for 40 to 60 minutes, or until potatoes are tender. Garnish each bowl with a pile of bean sprouts and cilantro. Tomato Soup Recipes Steak Marinade

spinach dip

1 pt. sour cream 1 cup mayonnaise 1 10 oz. pkg. chopped spinach , thawed and drained 1 2 3/4 oz. pkg. dry onion soup mix 3/4 cup chopped green onions 1 tsp. dried dill 2 tsp. Italian seasoning Combine sour cream , mayonnaise , soup mix , onions , dill , and Italian seasoning . Drain spinach well . Add spinach stir , and refrigerate . Serve with raw vegetables , bread sticks or corn chips. Slow Cooker Pork Loin Carrot Cake

broccoli soup

Soup La Angelena from eDiets.com 12 cups water 2 large potatoes, peeled and quartered 1 (14.5 oz) can whole peeled tomatoes, mashed 1/4 cup pearl barley 1/4 cup uncooked white rice 2 tablespoons margarine 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 large carrot, diced 1 onion, chopped 1 large stalk celery, with leaves, finely chopped 1/2 cup fresh green beans, cut into 1/2 inch pieces 1 large potato, peeled and diced 1/2 cup frozen petite peas, thawed 1/2 cup broccoli florets 1/2 cup barley flakes 1. In a large stock pot, add water and 2 large potatoes, peeled and quartered. Bring to boil, then add mashed tomatoes. Cook for 10 minutes, add barley and rice and cook until potatoes are tender. 2. Remove potatoes and mash together with margarine, set aside. 3. Add salt, pepper, carrots and beans and cook for 10 minutes or until carrots are tender. 4. Add onions, cubed potatoes, celery, peas and broccoli and cook for 5 minutes. 5. Add the mashed potatoes and stir. Add barley flakes and cook for an additional 5 minutes and serve. Serves 16 Calories: 85.94, Calories from Fat: N/A, Total Fat: 1.52 g, Saturated Fat: N/A, Cholesterol: N/A, Sodium: N/A, Total Carbohydrate: 15.82 g, Dietary Fiber: N/A, Sugars: N/A, Protein: 2.24 g, Vitamin A: N/A, Vitamin C: N/A Butter Candy Irish Recipes - Irish Jig Dessert Recipe

Cinnamon Chip Gems

Yield: 4 dozen 1 cup (2 sticks) butter or margarine, softened 2 package (3-ounces each) cream cheese, softened 2 cups All-purpose flour 1/2 cup Sugar 1/3 cup Ground roasted almonds 2 Eggs 1 can (14-ounce) Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk) 1 tsp Vanilla extract 1 1/3 cups Hershey®'s Cinnamon Chips, divided Procedures Beat butter and cream cheese in large bowl until well blended; stir in flour sugar and almonds. Cover; refrigerate about 1 hour. Divide dough into 4 equal parts. Shape each part into 12 smooth balls. Place each ball in small muffin cup (1 3/4 inches in diameter); press evenly on bottom and up sides of each cup. Heat oven to 375°. Beat eggs in small bowl. Add Eagle® Brand and vanilla; mix well. Place 7 cinnamon chips in bottom of each muffin cup; fill a generous three-fourths full with Eagle® Brand mixture. Bake 18 to 20 minutes or until tops are puffed and just beginning to turn golden brown. Cool 3 minutes. Sprinkle about 15 chips on top of the filling. Cool completely in pan on wire rack. Remove from pan using small metal spatula or sharp knife. Cool completely. Store tightly covered at room temperature. Recipe courtesy of EagleBrand Sweetened Condensed Milk Pumpkin Shake Recipe Pancake Recipes

Recipes Recipe - Simple Homemade Cheese

2 qts whole milk, at room temp 1/4 cup commercial buttermilk, at room temp Unbleached muslin cloth 3/4 tsp salt Cheesecloth Heat milk until it is barely lukewarm, 90 to 98 degrees. pour milk into a bowl, stir in the buttermilk; cover and let stand at room temp 24-48 hours (depending on the weather) until a soft curd forms The curd will look like yogurt and should not flow like a liquid when the bowl is tilted; the curd will take the full 48 hours to develop on cool days. Line a colander with enough muslin to halfway overlap the outer sides; set it in your sink. Pour curd into colander and let it drain for 15 min, then fold the overlapped muslin to cover the curd. Set up the following draining arrangement: Place a wire rack of some kind over a pan that is a bit larger than the colander; there should be at least 1 inch between the rack and the pan's bottom. Set the colander on this rack. Wrap the draining arrangement in a plastic bag or plastic wrap; place in refrigerator to drain for 12-24 hours. Remove the colander from the bag. Discard the whey or use it in place of buttermilk when baking. Spoon the drained curd into a clean bowl and stir in salt. Dampen ample sized squares of 4-ply cheesecloth; spoon 2/3 to 1 cup of curd on center of each; use string to tie each into a ball-like bag. (do not use more than 1 cup for each cheesecloth square as it will result in soggy cheese). Place bags on a clean draining arrangement as before, rewrap in plastic wrap or bag and refrigerate 24-48 hours. Remove from plastic wrap. Store in refrigerator up to 1 week. To serve, peel off cheesecloth and turn onto plate or bowl; let stand, covered, at room temp before using. vegetable soup recipe Famous Recipes Slow Cooker Recipes

Homemade Rolls

3/4 c. butter 1 c. milk 2 pkg. yeast 1/2 c. lukewarm water 1 tbsp. sugar 2 large eggs 1/2 c. cold water 1/2 c. sugar 1 tsp. salt 6 c. flour Warm butter & milk slowly until butter is melted. Dissolve yeast in lukewarm water with 1 tbsp. sugar. Beat eggs and add cold water, 1/2 c. sugar, & salt. After beating in one large bowl, add milk & butter. When lukewarm, add yeast & water and stir in flour. Batter will be lumpy. Refrigerate overnight. In the morning, dump out on floured surface and roll in flour. Cut into 24 pieces and form into balls. Place in greased cookie sheet and let rise until light. Bake at 400 degrees about 15 minutes till golden brown. French Toast Recipe

Homemade Mallo Cups

Melt 12 oz. semi-sweet or milk chocolate (your preference) , either chips or chopped up, in top of double-boiler or in a glass or stainless steel bowl set over a pot of simmering (not boiling) water. Don't let a drop of water into the chocolate or it will sieze up. Stir about 1/2 cup finely chopped toasted coconut into the melted chocolate. Lower heat under pot of water to very low to keep chocolate melted. Stir often. Using a small spoon, line bottom and half-way up sides of aluminum cupcake liners with a thin layer of chocolate mixture. (Remember to leave about 1/3 of mixture for tops of candy cups.) Chill to set. You can make your own marshmallow creme or fluff, but it would have to be kept refrigerated because of the egg whites. I'd use Kraft's. Spoon or pipe marshmallow creme into chocolate cups, leaving 1/8 to 1/4 inch of chocolate showing on sides. Fill to top edge of chocolate with the remaining melted choco-coconut mixture, spreading to seal. Chill to set. The aluminum liners should peel right off, not sure the paper ones would. This will probably make about 10-12 candy cups, t off, not sure the paper ones would. This will probably make about 10-12 candy cups, One Hint, when doing the marshmello creme I used a paper cone and piped in the creme. It wasnt as messy as using a spoon. Chicken Curry Recipe

North African Semolina Flatbread

Dough 2 cups (11 1/2 ounces) flour 1 1/2 cups (6 5/8 ounces) Unbleached All-Purpose Flour 1 1/2 teaspoons salt 2 teaspoons instant yeast 1/4 cup (1 7/8 ounces) olive oil 2 tablespoons (3/8 ounce) Lora Brody Dough Relaxer(tm) (optional, but recommended) 1 cup + 6 tablespoons (11 ounces) warm water 1 large egg white (reserve the yolk for glaze) Glaze 1 large egg yolk 1 tablespoon water 1/4 cup (1 ounce) sesame seeds, for topping Combine all the dough ingredients and mix and knead them together -- by hand, mixer, food processor or bread machine -- till you've made a soft, pliable dough. Place the dough in a lightly greased bowl, turning once to coat, then cover the bowl and allow the dough to rise for 1 to 1 1/2 hours, until it's puffy and almost doubled in bulk. Turn the dough out onto a lightly greased or floured work surface and knead it briefly to expel the excess carbon dioxide. Divide the dough in half, round each piece into a ball, and cover the balls lightly. Allow them to rest for 10 to 15 minutes. Flatten each ball and roll each out to a circle about 10 inches in diameter, and 1/2- to 3/4-inch thick. Place the circles on a lightly oiled or parchment-lined baking sheet. Mix the egg yolk with 1 tablespoon of water. Brush the tops of the loaves with the glaze, and sprinkle with the sesame seeds. Let them rise for 30 minutes, until they look puffy and have almost doubled in height. Bake the bread in a preheated 400°F oven for 20 to 25 minutes, until it's golden. Remove it from the oven, and cool on a wire rack. Serve it with soup or stew, or salad. Yield: Two loaves, 6 wedges each. Pork Tenderloin Recipes Cauliflower Soup Recipe

Spicy Black Eye Pea Soup

5 slices bacon 1 cup chopped onion 2 tbl chopped jalapeno 2 cups chopped tomatoes 1 clove minced garlic salt & pepper to taste 2 beef bouillon cubes 4 15.8 oz cans black#8209;eyed peas 3 cups grated cheddar or Swiss cheese Makes 10 servings In a large saucepan, saute the bacon. cut into small pieces. To the pan, add the chopped onion, jalapeno, tomatoes, garlic and salt & pepper. Saute. Add 3 cups of water and beef bouillon cubes; stir to dissolve. Drain juice from peas and add to soup. Heat thoroughly. Sprinkle Cheese on each serving. 1/4 to 1/2 lb finely chopped ham may be substituted for the bacon. More jalapeno may be added if desired. Garlic powder may be substituted for the garlic clove. Zucchini Bread Recipes

Grasshopper® Cookie Fudge

1 (7 ounce) jar marshmallow creme 1 1/2 cups granulated sugar 2/3 cup evaporated milk 1/4 cup butter 1/4 teaspoon salt 2 cups milk chocolate chips 1 cup semi-sweet chocolate chips 1 teaspoon vanilla extract 1 cup Keebler® Fudge Shoppe® Grasshopper® Fudge Mint Cookies, chopped into small pieces (8 to 10 cookies per cup) Directions 1 Line an 8X8-inch pan with aluminum foil. Set aside. In a large sauce pan, combine the marshmallow creme, sugar, evaporated milk, butter, and salt. Bring to a boil over medium heat, stirring constantly. Boil 4 - 5 minutes, stirring constantly. 2 Remove from heat and stir in chocolate chips. Stir until the chocolate is melted. Stir in the crushed Grasshopper® Cookies and vanilla. Pour into lined pan. Chill in refrigerator for 2 hours or until firm. 3 Cut into desired shapes or sizes. Serve at room temperature. Use any sharp knife to chop cookies into approximately 1/4 - 1/2 inch pieces. Or, if preferred, pulse cookies in your food processor. Cheesecake recipes

Corned Beef Stew

1 can corned beef 1 can corn, whole kernel 1 can mixed vegetables 4 cups water 1 cup potatoes -- peeled and diced 1 can peas 1 can tomato sauce 2 cups potato flakes 1 box macaroni Garlic powder Chili powder salt and pepper Dump all in a large pot add seasonings (garlic powder, chili powder, and salt and pepper) to taste and cook on med heat until potatoes and macaroni are done, stirring occasionally. Steak Marinade

cauliflower soup - Creamy Broccoli Soup

Creamy Broccoli Soup 1/4 cup chopped onion 1 Tbls butter or margarine 2 cups milk 1 8-ounce pkg cream cheese, cubed 12-ounce (3/4 pound) Velveeta Pasteurized Process Cheese Spread, cut up 1 10-ounce pkg frozen chopped broccoli, cooked and drained 1/4 tsp ground nutmeg dash pepper Cook and stir onion in butter in 2-quart saucepan on medium-high heat until tender. Reduce heat to medium. Add milk and cream cheese, stir until cream cheese is melted. Add remaining ingredients, heat thoroughly, stirring occasionally. You can also substitute frozen cauliflower for broccoli. Makes 5 (1 cup) servings Curried Cream of Vegetable Soup

chicken curry recipe - Chicken and Fruit Salad with Mango Vinaigrette

Chicken and Fruit Salad with Mango Vinaigrette INGREDIENTS: 2 to 3 mangos 12 ounces skinless, boneless chicken breast halves 1/2 teaspoon curry powder 1/8 teaspoon salt 1/4 teaspoon coarsely ground pepper 6 cups torn mixed greens 1/2 medium cantaloupe, seeded, peeled, cut in 1-inch chunks 1 cup halved or sliced strawberries 1 recipe Mango Vinaigrette (see below) 2 green onions, thinly sliced DIRECTIONS: Pit, peel, and slice the mangoes. Measure 1-1/2 cups for use in the vinaigrette; set remaining slices aside for salad. Rinse chicken; pat dry with paper towels. Stir together the curry, salt, and pepper. Rub chicken with curry mixture. Grill chicken on the rack of an uncovered grill directly over medium coals about 12 to 15 minutes or until tender and no longer pink, turning once halfway through grilling. (Or, place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 10 to 12 minutes, turning once.) Cool chicken slightly; slice into 1/4-inch strips. Arrange greens on individual dinner plates. Top withchicken strips, melon, strawberries, and reserved mango slices. Drizzle each salad with some of the Mango Vinaigrette. Sprinkle green onion over all. MANGO VINAIGRETTE: In a blender container or food processor bowl, combine the 1-1/2 cups mango, 1/4 cup orange juice, 3 tablespoons rice vinegar or white wine vinegar, 2 teaspoons honey, and 1 teaspoon Dijon-style mustard. Cover and blend or process until smooth. Cover and chill until serving time. Makes about 1-1/4 cups. Total Yield: 4 Servings Nutrition facts per serving: 232 calories, 3 g total fat (1 g saturated fat), 45 mg cholesterol, 154 mg sodium, 34 g carbohydrate, 5 g fiber, and 19 g protein. Indian-Style Chicken with Ginger and Curry

french toast recipe - French Bread Toast

French Bread Toast 2/3 cup Packed Brown Sugar, 1/2 cup Butter Or Marg.-Melted, 2 teaspoons Ground Cinnamon, 6 Eggs-Lightly Beaten, 1 1/3 cup Milk, 1 Loaf French Bread cut into 1 inch slices, Powdered Sugar. Combine brown sugar and cinnamon. Spread in a greased 15 x 1 pan and set aside. Combine the milk & eggs in a shallow dish. Dip each bread slice for 5 minutes each and place on top of the sugar mixture. Bake on 350 for 25-30 minutes or until golden brown. Dust with powdered sugar. French toast recipes

chocolate cake recipe - Black Hole Chocolate Cake

Black Hole Chocolate Cake 2 pkgs. (8 oz. ea.) unsweetened chocolate, divided 1 1 /2 C. (3 sticks) butter or margarine, softened, divided 2 1/2 C. water 3 eggs 2 tsp. vanilla 2 C. granulated sugar 2 2/3 C. flour 1 1/2 tsp. baking powder 1/2 tsp. salt 2 1/2 C. powdered sugar 3/4 C. heavy cream, divided 1 1/3 C. (8 oz.) semisweet chocolate chips 1 T. light corn syrup whipped cream or grated chocolate, if desired, for garnish Preheat oven to 325 degrees F. Grease three 9 inch round cake pans. Put 12 (1 oz.) squares of unsweetened chocolate, 1 C. (2 sticks) butter and water in a medium saucepan. Warm pan over low heat, stirring frequently, until chocolate and butter are fully melted and mixture is uniform and smooth. Set aside. In large bowl of mixer, beat eggs and vanilla. While beating, slowly pour in the warm chocolate mixture; combine well. Beat in granulated sugar. Sift together flour, baking powder and salt, add to chocolate mixture and beat until well-blended. Divided mixture evenly between prepared pans. Bake about 25 minutes, until a toothpick inserted in the center comes out clean. Cool on wire racks. Prepare the Filling:: Melt the remaining 4 oz. of chocolate in a saucepan over low heat, stirring frequently. Pour and scrape melted chocolate into the small bowl of an electric mixer. Beat in powdered sugar, 6 T. (3/4 stick) of the remaining butter and 1/4 C. of the cream. Beat until the mixture is completely smooth. Use about 3/4 C. of the filling mixture to fill between the bottom and middle layer. If desired, slip strips of waxed paper under the bottom layer, to catch excess frosting and glaze. Use another 3/4 C. of filling to fill between the middle and top layers, and the remaining filling to frost the side of the cake. Prepare the glaze: In a small saucepan, combine the semisweet chocolate chips, remaining 2 T. of butter, corn syrup and remaining 1/2 C. of cream. Warm over low heat, stirring constantly, until the chocolate and butter are fully melted and the mixture is completely smooth. our the glaze slowly over the center of the cake, spreading it to the edge and allowing it to flow down to cove the side. Garnish, if desired, with whipped cream or grated chocolate. Remove waxed paper. Chill, but allow to warm for about an hour before serving. Chill any leftovers. Serves 12-16. recipe courtesy: "Good Housekeeping Illustrated Book of Desserts" (Hearst, out of print), as featured in The Oakland Press, July 18, 2005 Chocolate pudding fudge cake

Red Beans, Barley and Sausage Stew

1 lb. uncooked red kidney beans, soaked overnight 1 (46-oz.) can chicken broth 2 cups water 1 lb. smoked sausage, sliced 1 cup barley 2 bay leaves 1/2 tsp. garlic powder 1 tsp. thyme Drain and rinse beans. Put all ingredients in a large crockpot, stir, cover and cook on LOW for 8 hours. Yields 8 servings. Pancake Recipes Christmas Recipes vegetable soup recipe

Tomato Cheez Macaroni

Ingredients one 8-ounce box elbow macaroni one 14-ounce jar chunky garden style pasta sauce 7 1/2 ounces light processed American cheese (1/2 jar) Fill saucepan 3/4 full of hot tap water, cover and place on high heat to boil for pasta.Check pasta water for boil. When boiling, remove lid and add pasta; cook 7-8 minutes.Drain pasta and return empty saucepan to stove.Reduce to medium and stir together pasta sauce and cheese; whisk until blended. Simmer 1 minute.Stir in pasta; whisk until mixed. Serve. Famous Recipes Slow Cooker Recipes Pancake Recipes Christmas Recipes

Yum-E-Setti

1 lb hamburger 1 can cream of chicken soup 1 can tomato soup 1 c celery 1 sm onion salt and pepper to taste 1 pkg noodles 1 lb Velveeta cheese Fry hamburger, onions and celery in skillet. Cook noodles in water until tender, but not soft. Mix tomato soup in hamburger and chicken soup in noodles. Put hamburger in casserole and noodles on top. Cover with cheese and bake in slow oven 250º to 300º for 1 hr. Famous Recipes Slow Cooker Recipes Pancake Recipes Christmas Recipes

Recipes Recipe - Cabbage au Gratin

Serve: 5 2 - 2 1/2 pounds - head cabbage 3 tablespoons - butter 3 tablespoons - flour 3/4 cup - evaporated milk 3/4 cup - water for cabbage Salt, to taste 1 1/2 cups - grated cheese (your choice) 1/2 cup finely dry bread crumbs 2 tablespoons - butter, melted Discard soiled outside leaves of cabbage. Cut head in quarters and slice, rather coarsely. Cook in boiling salted water, uncovered until just tender, about 7 minutes. Drain, saving water. Melt butter, blend in flour and add evaporated milk and water drained from cabbage; stir constantly until sauce boils and thickens. Add slat, if needed. Place a layer of cooked cabbage in bottom of a buttered casserole, pour part of the sauce over it, sprinkle with part of the cheese. repeat until all ingredients are used. Ending with cheese on top. Sprinkle with crumbs which have been blended with the 2 tablespoons butter. Blend in moderate oven (350º) 20 minutes or until nicely browned. Famous Recipes Slow Cooker Recipes Pancake Recipes Christmas Recipes

spinach dip

1 pt. sour cream 1 cup mayonnaise 1 10 oz. pkg. chopped spinach , thawed and drained 1 2 3/4 oz. pkg. dry onion soup mix 3/4 cup chopped green onions 1 tsp. dried dill 2 tsp. Italian seasoning Combine sour cream , mayonnaise , soup mix , onions , dill , and Italian seasoning . Drain spinach well . Add spinach stir , and refrigerate . Serve with raw vegetables , bread sticks or corn chips. Famous Recipes Slow Cooker Recipes Pancake Recipes

quick and easy dinner recipes - Lemon Marinated Orange Roughy

Substitutes: Oreo Dory, Catfish, Haddock 1 lb. orange roughy Marinate 3 Tbsp. lemon juice 1 clove garlic, crushed 1 Tbsp. brown sugar 1 tsp. finely chopped ginger root 1 Tbsp. oil 1/4 tsp. salt Combine marinade ingredients, mix thoroughly. Pour over fillets and marinate in refrigerator for 1 hour, turning once. Broil 4 to 5 inches from heat for 3 to 4 minutes on each side basting frequently with marinade. Famous Recipes Slow Cooker Recipes Pancake Recipes