Ingredients 1/2 cup Champagne 2 oz creme de cassis 1 tsp orange zest 1/2 cup sugar 1/2 tsp salt 1 12 oz bag cranberries Preparation Bring Champagne, creme de cassis, orange zest, sugar, and salt to boil in medium saucepan over high heat, stirring to dissolve sugar. Stir in cranberries. Reduce ehat to medium, simmering until mixture reaches the consistency of a sauce and about 2/3 of the berries have popped open (about 5 min)....
Ingredients Non-stick cooking spray 2 cans (10 3/4 ounces each) condensed cream of mushroom soup 2 cups uncooked elbow macaroni 2 cans (10 oz.) premium chunk breast of chicken, drained 2 cups low-fat milk 1 can (8 ounces) sliced water chestnuts, drained 1 can (7 ounces) sliced mushrooms, drained 1/2 each red and green bell pepper, coarsely chopped 1/2 cup sliced scallions 1 1/2 cups shredded reduced-fat or regular sharp Cheddar cheese...
Ingredients All-purpose flour, for work surface 1 pound Puff Pastry Dough 1 large egg, lightly beaten 1/2 cup granulated sugar 1/2 cup heavy cream 2 tablespoons confectioners' sugar 1/2 teaspoon pure vanilla extract Preparation On a lightly floured work surface, roll out pastry dough into a 12-by-18-inch rectangle. Brush off excess flour. Using a pastry wheel or sharp knife, trim edges and cut dough lengthwise into twelve 3/4-inch-wide strips. Lay one of the strips flat on a clean work surface; using a pastry brush, moisten top with beaten egg....
Ingredients 1 pkg. Duncan Hines Pudding Recipe Lemon Cake Mix 2 pkgs. (8 oz. each) cream cheese, softened 1 cup (8 oz.) dairy sour cream 1/2 cup sugar 1 egg 1/3 cup oil Preparation Measure 1 cup dry cake mix; set aside. Combine remaining mix with 1 egg and 1/3 cup oil. Press in the bottom of the greased 13x9x2 inch pan. Bake at 350 for 10 minutes. Meanwhile, combine reserved mix, 2 eggs and remaining ingredients....
Ingredients 1/2 stick butter or margarine 1/4 cup flour salt and pepper to taste 2 cups milk 8 oz. Velveeta, cut into cubes 6-8 slices American cheese 1/2 lb. pasta (a shape that would hold the cheese sauce well, like elbows or shells) Preparation Preheat oven to 375. Boil water for pasta and cook pasta according to package directions; drain and pour into 1 1/2 quart oval oven-proof casserole dish. In a medium saucepan, melt butter over medium heat....
Ingredients 3 1/2 cups water 1 (7.8-oz.) pkg. sour cream and chives potatoes 1 cup milk 2 cups cubed cooked ham or smoked turkey 2 cups frozen mixed vegetables, thawed 1 teaspoon prepared mustard Preparation In large saucepan bring water to a boil over high heat. Stir in potato slices. Boil 15 minutes. Stir in milk, contents of sauce packet from potatoes, ham, vegetables and mustard. Reduce heat to medium; cook and stir 4 to 5 minutes or until mixture is thoroughly heated and sauce is of desired consistency....
Ingredients 3 cups heavy cream dash salt 6 egg yolks 2/3 cup granulated sugar 1 teaspoon vanilla 6 tablespoons brown sugar Preparation Combine cream and salt. Heat over medium heat until cream begins to simmer, Combine egg yolks and sugar in a large bowl and stir. Remove cream and salt mixture from the heat. Gradually add the egg yolk and sugar mixture to the hot cream, stirring gently until sugar dissolves....
Ingredients 12 ounces cream cheese, room temperature 4 ounces creme fraiche 2/3 cup confectioners sugar 1/2 teaspoon pure vanilla extract Preparation Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Set aside. Whisk creme fraiche in another medium bowl until the whisk begins to leave lines, about 1 minute. Whisk 1/3 of creme fraiche into cream cheese. Add remaining creme fraiche, beating until smooth and scraping down sides of bowl as needed....
Ingredients 1 pkg Frozen Turnip Greens with turnips 1 pkg Frozen Collard Greens 1 head Cauliflower 1 pkg Spinach 1 pint Mushrooms 1/2 teaspoon red pepper 3 Tbs. Dr. Fuhrman’s VegiZest 1/2 teaspoon Cumin Preparation Boil Frozen Turnip Greens and Collard Greens until done. Steam Cauliflower with Spinach. Then place in blender and puree. Water saute Mushrooms until done. Mix cooked Turnip Greens and Collard Greens with sauteed Mushrooms and seasonings....
Ingredients For the rub 3 tablespoons cornstarch 4 teaspoons onion powder 2 teaspoons light brown sugar 2 teaspoons salt 1 teaspoon pepper 1 teaspoon garlic powder 1 teaspoon instant espresso powder 1 teaspoon dried thyme 1/2 teaspoon celery seed For chuck roast 1 (4-pound) boneless beef chuck-eye roast 2 onions, peeled and quartered 6 small red potatoes, scrubbed and quartered 4 carrots, peeled and cut into 11/2-inch pieces 2 bay leaves...
Ingredients 1 can (19 oz) Progresso™ Vegetable Classics tomato rotini soup 1 can (14.5 oz) Muir Glen™ organic diced tomatoes with Italian herbs, undrained 3 slices Canadian bacon, chopped 1/2 cup croutons 1/4 cup shredded mozzarella cheese (1 oz) Preparation In 2-quart saucepan, mix soup, tomatoes and Canadian bacon. Heat to boiling. Reduce heat to low; simmer uncovered 5 minutes. Divide croutons evenly among 3 bowls. Pour soup over croutons. Sprinkle each serving with 1 heaping tablespoonful cheese....
Ingredients 2 lbs flaked crabmeat, boned and cartiledge removed 2 eggs 6 tablespoons whipping cream 2 teaspoons dry mustard 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 4 dashes hot pepper sauce 4 tablespoons minced parsley 4 tablespoons minced white onion 3 tablespoons flour 1/2 cup butter lemon wedges for garnish Preparation In a mixing bowl combine eggs, cream, mustard, salt cayenne, pepper sauce parsley and onion. In other bowl combine crab with flour and add to egg mixture....
Ingredients 4-5 Chicken Breasts 4 Cups water 28 oz. Can Las Palmas Green Chile Enchilada Sauce 6-8 oz. Cans tomato sauce 6-cloves garlic, minced 2-Tbs. Ground Cumin (I use a little bit less) 1-Cup crushed corn tortilla chips 1 can corn (drained) Preparation Cook chicken in water. (Season with onions, celery, salt/pepper if desired.) Strain and keep water for soup. Shred chicken, put aside. Add sauces, garlic, cumin and crushed chips....
Ingredients 6 perch pieces (1 piece per person about) 1 Lemon 1 Grapefruit (red preference) 1 Teaspoon of Vinegar 1 Teaspoon of Dill 1 Teaspoon of ground pepper A dash of paprika A dash of Cayenne pepper Preparation 1-Get the zest from the lemon and grapefruit. Make sure you don’t get the white stuff between the fruit and the zest or it will be bitter. 2-Get the juice from the lemon and grapefruit and mix with the zest....
Ingredients 3 lemons, well scrubbed 3 oranges, well scrubbed 2 cups granulated sugar 2 cups confectioners' sugar, sifted 3 tablespoons to 1/4 cup lemon, lime, or orange juice 1 tablespoon lemon, lime, or orange zest 3 1/2 cups unbleached all-purpose flour, plus more for dusting 1 teaspoon kosher salt 1 teaspoon baking powder 2 sticks unsalted butter, room temperature 2 cups granulated sugar 2 tablespoons lemon, lime, or orange zest, or a combination, plus 4 teaspoons fresh juice 2 large eggs, lightly beaten Yellow or orange food coloring (optional) Preparation Candied Citrus Zest: Remove zest from lemons and oranges with a vegetable peeler in long strips....
Ingredients Zest of 1 orange Zest of 1 lemon Zest of 1 lime Juice of 1 orange Juice of 1 lemon 2 tbsp sugar 2 tbsp red wine vinegar 1 cup olive oil salt, to taste freshly ground black pepper, to taste Preparation mix all ingredients together
Ingredients 1 Cup Whole wheat flour 1/2 cup White flour 1/2 cup corn meal I Tablespoon Brown Sugar 1 tsp salt 3 tsp baking powder 2 cups milk 1/3 cup canola or other light oil 2 egg yokes 3 egg whites whipped (add seperately) Preparation Mix dry ingredients in a large mixing bowl. Combine liquids and eggs and stir together with dry into larger bowl. Fold in egg whites to fluff....
Ingredients 1 (5-6 pound) pork butt 6 cloves garlic, chopped ½ cup sliced green onions 1/8 tsp thyme 1/8 tsp basil 1 tsp salt 1 tsp red pepper flakes 1 jalapeño pepper, chopped ¼ cup vegetable oil 1 onion, quartered 2 ribs celery, chopped 1 carrot, chopped Preparation Preheat oven to 375°F. In a small mixing bowl combine garlic, green onions, thyme, basil, salt and peppers. Using a paring knife, pierce eight (1-inch) holes evenly across the roast and fill each with an equal amount of seasoning mixture....
Ingredients 10 tablespoon unsalted butter, at room temperature 1 2/3 cups sugar 2 large eggs, at room temperature 1 teaspoon vanilla extract 1/2 teaspoon salt 1 1/2 cups plus 2 tablespoons (7 1/4 oz) all-purpose flour 1/2 cup plus 1/3 cup (2 1/2 oz) unsweetened natural cocoa powder (not Dutch-processed) 1 teaspoon baking soda 1 teaspoon baking powder 1 1/2 cups coffee, cooled to warm Preparation Preheat oven to 350°F. Spray a 9-inch square baking pan with nonstick cooking spray with flour....
Ingredients 1 (18-pound) cured ham 2 (12-ounce) cans cola Canned pineapple rings Brown sugar Maraschino cherries Cloves Preparation Preheat the oven to 325 degrees F. Place ham in a shallow roasting pan. Baste the ham with cola. With toothpicks, stick some pineapple rings on the ham, about 4 or 5 rings. Sprinkle some brown sugar on the rings. With toothpicks, place a cherry in each pineapple ring hole and then stick some cloves in the rings....
