Friday, March 14, 2014
3 cups self-rising flour 3 tablespoons white sugar 1 teaspoon onion powder 1 teaspoon dried dill, or to taste 1 teaspoon salt 1 (12 fluid ounce) can beer, room temperature 4 ounces cubed cheddar cheese, or to taste
Procedures : Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 or 10 inch cast iron skillet. In a large bowl, stir together the self-rising flour, sugar, onion powder, dill weed and salt. Pour in the beer, and stir until all of the dry is incorporated. Stir as lightly as possible so as not to deflate the beer. Fold in cheese cubes. Bake for 45 to 60 minutes, or until the top springs back when lightly touched. The bread should rise way above the edge of the pan"
8 frozen mochi squares 1/2 cup soy sauce 1 sheet nori (dry seaweed)
Procedures : Preheat oven to 450 degrees F (275 degrees C). Dip mochi into soy sauce, then place on a baking sheet. Let bake for about 5 minutes, or until heated through. While mochi is cooking, cut the dried seaweed into 8 strips. Place these strips in a large frying pan over medium heat. When they are warmed, after approximately 1 to 2 minutes, remove them from the heat. Wrap each mochi cake in seaweed; serve warm"
1/4 cup olive oil 8 cloves garlic, minced 2 1/2 teaspoons salt 1 teaspoon pepper 2 tablespoons ground cumin 1 tablespoon dried oregano 1 (8 pound) leg of lamb, boned and butterflied to a more or less even thickness, 4 3/4 to 5 1/2 pounds trimmed weight, fell and most fat removed juice of 1 lemon (optional) Minced fresh parsley, cilantro or mint (optional)
Procedures : Mix oil, garlic, salt, pepper, cumin and oregano; spread paste on both sides of the lamb and let stand for an hour until meat comes to room temperature. Adjust oven rack to upper or upper-middle position (depending on lamb's thickness) and preheat broiler on high for at least 10 minutes. Place lamb, cut side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving pan so entire surface browns evenly, about 8 minutes. Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer. Turn off broiler, remove lamb from oven and let rest for 10 minutes. Heat oven to 325 degrees. Stick a meat thermometer into the thickest portion of the lamb; return it to the oven. Roast for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees. Check lamb several times after 30 minutes. If lamb gets done sooner, simply turn down oven to 170 degrees until ready to serve. As soon as lamb comes out of the oven, squeeze on lemon juice and sprinkle with fresh herbs. Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve"
3 heads broccoli, cut into florets 4 onions, quartered 1/4 cup butter 1/4 cup all-purpose flour 2 cups milk 1 (8 ounce) package cream cheese 8 ounces shredded Cheddar cheese 1/4 cup Italian seasoned bread crumbs
Procedures : Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Place a steamer basket in a pot over boiling water, and steam the broccoli about 5 minutes, until tender. Place the onions in a separate pot with enough water to cover. Bring to a boil, and cook until tender. Arrange the broccoli and onions in the prepared dish. Melt the butter in a saucepan over medium heat, and stir in the flour until smooth. Blend in the milk until thickened. Blend in the cream cheese until melted. Pour the mixture over the broccoli and onions. Sprinkle with Cheddar cheese, and top with bread crumbs. Bake covered in the preheated oven 30 minutes. Remove cover, and continue baking 30 minutes, until lightly browned"
1 (5 ounce) can evaporated milk 1 cup semisweet chocolate chips 1/2 cup brandy 1 (16 ounce) package vanilla wafers, crushed very fine 2 cups finely chopped walnuts 1 cup confectioners' sugar for rolling
Procedures : In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth. Remove from heat and stir in the crushed vanilla wafers and brandy until well blended. Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar. Store covered in the refrigerator"
1 tablespoon olive oil 1 medium onion, chopped 1 medium green bell pepper, chopped 5 stalks celery, chopped 2 cups chicken broth 1 cup brown rice 4 (15 ounce) cans black-eyed peas with liquid 1 (10 ounce) can diced tomatoes and green chiles 1 (14.5 ounce) can diced tomatoes 2 cloves garlic, finely chopped
Procedures : Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick"
1 cup white rice 2 cups water 2 (15.5 ounce) cans black-eyed peas, drained and rinsed 1 (10 ounce) can diced tomatoes with green chile peppers
Procedures : Bring a small pot of rice and water to a boil. Cover pot, reduce heat to simmer and let cook 20 minutes or until rice is tender. In a large saucepan, combine rice, peas, tomatoes and chili. Stir the mixture over a medium heat until it is heated through"
1 (16 ounce) package shredded coleslaw mix 1/4 cup finely chopped sweet onion 1/2 cup cider vinegar 3 tablespoons white sugar 1 teaspoon salt 1/2 cup mayonnaise 1/2 cup sour cream 1/2 cup crumbled blue cheese salt and pepper to taste
Procedures : Toss together the coleslaw mix and onion in a bowl. In a saucepan, mix the vinegar, sugar, and 1 teaspoon salt. Bring to a boil. When sugar has dissolved, pour over the slaw mix and onion. Toss to coat, and let stand 15 minutes. Drain the slaw mix in a colander, and return to the bowl. Toss with mayonnaise, sour cream, and blue cheese. Season with salt and pepper. Cover and chill at least 1 hour in the refrigerator before serving"
6 pounds deboned leg of lamb 1 tablespoon dried oregano 4 cloves garlic, minced 1 large onion, thinly sliced 2 bay leaves 4 sour oranges 1 cup white wine 1 teaspoon salt, or to taste 1 teaspoon ground black pepper, or to taste 2 tablespoons vegetable oil
Procedures : Juice the sour oranges, and combine with the garlic, onion, oregano, bay leaf, and white wine in a large bowl. Place meat into the marinade, cover, and refrigerate for 2 to 4 hours. In a large pot, heat oil over medium high heat. Place meat into the pan, and sear on all sides. Decrease heat to low. Pour marinade over meat in the pan, and cover. Cook until the meat is fork tender, about 3 hours; add water to the pot if necessary to keep the meat from scorching"
1 (.13 ounce) envelope unsweetened grape soft drink mix 1 (.13 ounce) envelope unsweetened orange soft drink mix 2 cups white sugar 3 quarts cold water 1 liter ginger ale
Procedures : To make a frozen hand, wash a disposable glove, fill with water, seal with a rubber band and freeze until hard. Stir together grape soft drink mix, orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect"
1 2/3 cups water 1 pandan leaf 3/4 cup black glutinous rice 1/2 cup brown sugar 1/4 cup white sugar 2 cups coconut milk
Procedures : In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat"
3 cups dry black beans 1 tablespoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon salt 1/3 cup chopped fresh cilantro 2 tablespoons vegetable oil 1/2 cup plain yogurt 1 tablespoon milk 1 pinch cayenne pepper
Procedures : Place black beans in a large pot with enough water to cover. Bring to a boil, reduce heat, and simmer 1 hour, or until tender. In an electric blender or food processor, process black beans until smooth. Stir in cumin, chili powder, salt, and cilantro; blend. Roll the mixture into balls, allowing 3 tablespoons of mixture per ball. Place balls between sheets of wax paper and press down on the wax paper to form 1/8 inch thick rounds. Heat oil in a large non-stick skillet. Fry the cakes 2 or 3 minutes per side. In a bowl, combine yogurt, milk, and cayenne pepper (to taste). Serve the sauce over the hot black bean cakes"
4 cups cold milk, divided 1 (3.9 ounce) package JELL-O Chocolate Fudge Flavor Instant Pudding & Pie Filling 1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding & Pie Filling 3 drops red food coloring 3 drops yellow food coloring 12 OREO Chocolate Sandwich Cookies , crushed 3 tablespoons Halloween sprinkles
Procedures : POUR 2 cups of the milk into large bowl. Add chocolate fudge flavor pudding mix. Beat with wire whisk 2 minutes. Fill 10 to 12 (7 oz.) glasses or plastic cups about 1/2 full with pudding mixture. Pour remaining 2 cups milk into another large bowl. Add vanilla flavor pudding mix. Beat with wire whisk 2 minutes. Stir in a few drops food coloring to tint mixture orange. Spoon orange mixture evenly over chocolate mixture. Top with crushed cookies. Refrigerate until ready to serve. Garnish with Halloween sprinkles. Note: Pudding cups can also be served frozen. Use plastic or paper cups, not glasses. Freeze 3 hours or until firm"
1 cup milk 1/3 cup white sugar 1/3 cup butter 1 tablespoon active dry yeast 4 cups all-purpose flour 1/2 teaspoon salt 2 eggs 2 tablespoons vegetable oil
Procedures : In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes. In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour. Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C). Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown"
1 (9 inch) prepared graham cracker crust 1 (16 ounce) package frozen strawberries, thawed and drained 3 (7 ounce) cans whipped cream 1 (16.5 ounce) can pitted dark sweet cherries 1 (15 ounce) can blueberries 2 graham crackers, crushed
Procedures : On bottom of pie crust, spread strawberries evenly; cover with whipped cream. Spread cherries on whipped cream and cover cherries with whipped cream layer. Spread blueberries on top of whipped cream and cover with last layer of whipped cream. Sprinkle crumbled crackers on top of pie and place in the refrigerator for 45 minutes; serve"
1 (8 ounce) package cream cheese 1 1/2 teaspoons paprika 10 dashes hot pepper sauce 1/4 cup beer
Procedures : In a medium saucepan over low heat, melt cream cheese. Stir in paprika; mixture should be pink. Stir in hot sauce and beer. Serve warm or cold"
1 loaf French bread, sliced 1/2 sweet onion, finely chopped 2 cloves garlic, chopped 1 (2.25 ounce) can sliced black olives, drained 3 tablespoons extra virgin olive oil, divided 1 tablespoon chopped fresh oregano 2 teaspoons chopped fresh basil 2 teaspoons chopped fresh parsley 2 large fresh tomatoes, diced 1 cup crumbled feta cheese 1/4 cup grated Parmesan cheese
Procedures : Preheat oven to 375 degrees F (190 degrees C). Arrange the bread slices in a single layer on a baking sheet. In a bowl, mix the onion, garlic, olives, 2 tablespoons olive oil, oregano, basil, and parsley. Gently toss in the tomatoes. Top bread slices with the tomato mixture. Sprinkle with feta cheese and Parmesan cheese. Drizzle with remaining olive oil. Bake 10 minutes in the preheated oven, or until cheese is melted and bread is lightly toaste"
1 (18.25 ounce) package chocolate cake mix 1 (16 ounce) container prepared chocolate frosting 1 (11.5 ounce) package fudge stripe cookies 1 (6 ounce) bag milk chocolate candy kisses, unwrapped 1 tablespoon red gel icing
Procedures : Prepare the cake mix according to package directions for cupcakes. Cool. Frost cupcakes with chocolate frosting. Break the cookies in half, and press two halves into the top of each cupcake for wings, stripes facing the frosting. Place a chocolate kiss in front of the cookies with the point facing forward for the body. Make two beady little eyes with the red gel icing towards the point of the kiss. Let the fun begin"
1 (20 ounce) can crushed pineapple, drained 1 cup white sugar 2 tablespoons cornstarch 1/4 cup cold water 2 eggs 1 tablespoon vanilla extract 1 tablespoon butter 1 teaspoon ground cinnamon
Procedures : Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish. In a mixing bowl, mix together the pineapple, sugar, cornstarch, water, eggs and vanilla. Pour the mixture into the prepared baking dish. Dot the mixture with butter and sprinkle with cinnamon. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour"
6 slices bacon 1/4 cup prepared horseradish 1 pint sour cream 1/2 cup mayonnaise 1 lemon, juiced 1/2 teaspoon chopped fresh parsley
Procedures : Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl, combine horseradish, sour cream, mayonnaise and lemon juice. Stir well. Stir in bacon; cover and refrigerate one hour. Stir and top with parsley before serving"