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Рецепти » Повідомлення - Сторінка 49
arrow right brown and wild rice meatloaf

Brown and Wild Rice Meatloaf 1 1/4 cups Watkins Harvest Treasures Brown and Wild Rice Blend 1 1/2 tablespoons Watkins Beef Soup Base 1 pound lean ground beef 2 eggs 1/4 cup finely chopped green pepper 2 1/2 tablespoons Watkins Horseradish Mustard 2 tablespoon ketchup plus 1/4 cup ketchup 1 1/2 tablespoons Watkins Onion Soup Base 1 teaspoon Watkins Tomato Horseradish Snack & Dip Mix Cook rice per package directions, adding the beef soup base to cooking water. In medium bowl, combine 1 cup of the cooked rice (serve the remaining rice with the meatloaf), ground beef, eggs, green pepper, horseradish mustard, 2 tablespoon ketchup, and onion soup base; mix well. Shape into a loaf and place in baking dish. Bake at 350 degrees F for 50 to 60 minutes or until loaf is firm. Combine remaining ketchup and dip mix. Spoon over loaf the last 10 minutes of baking time. Slice and serve. Makes 6 servings

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arrow right carrot cake with cream cheese frosting

Carrot Cake with Cream Cheese FrostingCooking spray1 tablespoon all-purpose flour2 1/4 cups all-purpose flour2 teaspoons baking powder1 1/2 teaspoons ground cinnamon1/2 teaspoon salt1/4 teaspoon baking soda1/4 teaspoon ground nutmeg2/3 cup granulated sugar2/3 cup packed brown sugar1/2 cup applesauce1/3 cup vegetable oil1/4 cup plain fat-free yogurt2 1/2 teaspoons vanilla extract2 large egg whites1 large egg2 cups finely shredded carrot1/4 cup chopped walnutsCream Cheese Frosting2/3 cup tub-style light cream cheese, chilled1 1/4 teaspoons vanilla extract3 1/2 cups confectioners' sugarPreheat oven to 375 degrees F.Coat two 8-inch round cake pans with cooking spray, and dust pans with 1 tablespoon flour.Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife.Combine 2 1/4 cups flour, baking powder, cinnamon, salt, baking soda and nutmeg in a medium bowl.Combine granulated sugar and next 7 ingredients (granulated sugar through egg) in a large bowl; beat well at medium speed of a mixer.Add to flour mixture, stirring just until moist. Stir in carrot.Pour cake batter into prepared pans. Sharply tap pans once on counter to remove air bubbles.Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Cool completely on wire racks.Place 1 cake layer on a plate; spread with 2/3 cup Cream Cheese Frosting, and top with other cake layer. Spread remaining frosting over top and sides of cake.Sprinkle walnuts over top of cake. Store cake loosely covered in refrigerator.Cream Cheese Frosting: Beat cream cheese and vanilla extract in a large bowl at medium speed of a mixer until smooth. Gradually add sugar; beat at low speed until smooth (do not over-beat). Cover and chill. Yields 1 2/3 cups.Yield: 16 servingsPer serving: Calories: 329( 21% from fat); Fat 7.8g(sat 2g, mono 2.2g, poly 3.1g); Pro 4.5g; Carb 61.1g; Fiber 1.2g; Chol 19mg; Iron 1.4mg; Sod 169mg; Calc 74mg7 WW points

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arrow right brown butter rum crust

Brown Butter Rum Crust1 3/4 cups finely crushed shortbread cookies1/2 cup confectioners' sugar6 tablespoons butter1 1/2 tablespoons dark rumMix crumbs and sugar. Melt butter and heat until very lightly browned. Remove from heat and cool slightly. Stir in rum. Pour over crumb mixture and stir thoroughly. Press over the bottom and sides of a buttered 9-inch pie pan. Chill.

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arrow right peanut butter rocky road ice cream pie

Peanut Butter Rocky Road Ice Cream Pie1 quart rocky road ice cream 1/3 cup peanut butter 1 small container Cool Whip 1 graham cracker crust or baked pie shellSoften 1 quart of ice cream and mix in the peanut butter and Cool Whip. Pour into pie shell. Freeze at least one hour.

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arrow right footsie's easy peanut butter pie

Footsie's Easy Peanut Butter PiePosted by FootsieBear at recipegoldmine.com 6/12/01 5:32:51 amSource: The pie is my own, but the meringue came from Jessie's Heirloom Key Lime Pie. It's the only meringue I've ever made that didn't weep, and that includes using meringue powder.1 prepared pie crust shell (I like chocolate crumb)1 small package cook 'n serve vanilla puddingPeanut butterMeringue3 egg whites1/4 cup granulated sugarIf using a cookie crumb crust, brush with beaten egg white and bake in 375 degree F oven for 5 minutes. This keeps the crust from getting soggy after being filled.Cook pudding according to package directions, adding peanut butter to taste. I use a heaping serving spoon. I guess it's about 1/2 cup, but I usually just taste it. Cook until pudding/peanut butter is very thick, stirring constantly. Fill pie shell and top with meringue.Meringue: Beat egg whites till stiff. Add 1/4 cup sugar, and beat until sugar is dissolved. Spread on pie. Bake in 325 degree F oven about 15 minutes (just until meringue is browned).*Chocolate pudding can also be used. A large package of pudding will fill 2 pies, increase peanut butter accordingly. Sugar-free pudding can also be used for diabetics, but use a sugar substitute in the meringue.

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arrow right jim's key lime pie

Jim's Key Lime PieSubmitted to Recipegoldmine.com by Jim Dunevent, Georgia, USA1 (10-inch) graham cracker crust (may use 8-inch, but will have some filling left over2 cans Eagle Brand sweetened condensed milk3 egg yolks*1/4 teaspoon lime oil *1 cup Nellie & Joe's Key West Lime Juice, separated1 package unflavored gelatineMix together sweetened condensed milk, egg yolks and lime oil until blended. Add 3/4 cup lime juice to mixture. Set aside.Heat remaining 1/4 cup lime juice in microwave until piping hot. Whisk gelatine into hot lime juice, making sure there are no lumps. Add gelatine mixture to the pie filling with electric mixer on high speed. Mix until all ingredients are blended well. Pour into crust and chill at least four hours or until set.Add whipped topping and serve. Or, if you love meringue, use the egg whites and 3 tablespoons granulated sugar and beat until peaks form. Top with meringue and bake at 400 degrees F until meringue is golden brown.* Don't worry about the raw egg yolks. The lime juice will cook those for you. You can get the lime oil from a pharmacy, specialty baking store or (where I found it) on line at http://www.suttonsbaytrading.com. I am not affiliated with this web site. Just a great place to buy oils and other baking needs.You can omit the lime oil, but if you want the best Key lime pie that you have ever had, use it. To me it is worth the trouble to find it.

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arrow right deep south pecan pie

Deep South Pecan PiePastry1 1/2 cups flour 3/4 teaspoon salt 1/2 cup chilled vegetable shortening 3 to 6 tablespoons ice waterFilling3 large eggs 1/2 cup granulated sugar 1/2 teaspoon salt 6 tablespoons butter, melted 1 cup dark corn syrup 1 teaspoon vanilla extract 1 cup pecan halvesTo make the crust: Sift the flour and salt together into a mixing bowl. Use a pastry blender or 2 knives to cut the vegetable shortening into the flour until the mixture resembles coarse meal.Sprinkle on the ice water a little at a time, blending it quickly into the dough by gathering up the mixture, working it lightly with your fingers, then squeezing it together. Form the dough into a ball. Roll it on a lightly floured surface or pastry cloth and fit it into the bottom of a pie pan. Chill it while you are making the filling.To make the pie: Preheat the oven to 375 degrees F. Place the oven rack in the lower part of the oven.Combine eggs, sugar, salt, butter, corn syrup and vanilla extract. Mix thoroughly. Fold in the pecans. Spoon the filling into the pie shell. Place the pie pan on the lower rack of the oven and bake until the bottom crust is golden brown and the center of the pie seems well-set when the pie is shaken, 45 to 50 minutes. The pie will rise a bit in the center when it is done. Cool, and serve.Serves 8.

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arrow right blueberry brown butter tart

Blueberry Brown Butter TartPosted by kdipaolo at recipegoldmine.com 6/28/01 6:04:56 am3 eggs1 1/4 cups granulated sugar1 tablespoon grated lemon zest1 teaspoon vanilla extract1/4 cup all-purpose flour, sifted12 tablespoons (1 1/2 sticks) unsalted butter1 pre-baked Sweet Short Crust Tart Shell (recipe follows)1 cup fresh blueberriesTopping2 cups water1 1/2 cups granulated sugar2 1/2 cups fresh blueberries1/2 cup confectioners' sugarIn a large bowl, whisk the eggs, sugar, lemon peel and vanilla extract until combined. Sift the flour over the top and mix well. Set aside.In a small saucepan over medium-high heat, melt the butter until it is foamy. Continue to heat the butter until the foam begins to subside and the butter begins to burn brown, just starts to smoke and gives off a nutty aroma. Whisking continuously, pour the hot butter in a steady stream into the egg mixture, combining well. Let the mixture cool to room temperature.Preheat oven to 350 degrees F.Sprinkle the 1 cup blueberries evenly over the bottom of the prebaked tart shell. Pour the brown butter mixture over the blueberries, filling the shell two-thirds full. Bake until the filling is firm to the touch, 45 to 55 minutes. Let the tart cool completely.For the topping, combine the water and sugar in a saucepan, and bring to a boil over medium heat. Boil for 30 seconds. Place the 21/2 cups blueberries in a colander set over a bowl. Pour the syrup over the berries, coating them completely, and allow the excess to run into the bowl. Shake the colander to remove the excess syrup. Mound the berries onto the cooled tart, covering the entire top.Just before serving, sift the confectioners' sugar over the top.Sweet Short Crust Tart Shell1 1/4 cups all-purpose flour1 tablespoon granulated sugarPinch of salt1 teaspoon grated lemon zest10 tablespoons (11/4 sticks) unsalted butter, out of the refrigerator for 15 minutes, cut into small piecesUp to 1 tablespoon water, room temperatureIn a food processor, mix the flour, sugar and salt with a few pulses. Add the lemon zest and butter and pulse until the mixture resembles cornmeal. Add the water as needed until the dough just holds together in a ball.Remove the dough from the processor and flatten it into a 6-inch diameter cake. Wrap it in plastic wrap and refrigerate for 30 minutes.Preheat oven to 400 degrees F.Press the pastry evenly onto the bottom and sides of a 9-inch tart pan. Chill the tart shell in the freezer for 30 minutes.Line the pastry with baking parchment and scatter 1 cup of dried beans or pie weights onto the parchment. Bake the tart shell until the top edges are light golden, 10 to 15 minutes.Yield: 9-inch tart shell

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arrow right texas jack vermillion's border bread

Texas Jack Vermillion's Border Bread1 cup yellow cornmeal 2/3 cup unsifted flour 2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup dairy sour cream (no phony stuff) 2 eggs 1/4 cup cooking oil 2 cups shredded Cheddar cheese 1 can whole kernel corn, drained 1/2 cup finely chopped jalapeno peppers (cored)Preheat oven to 350 degrees F. Grease an 8-inch square baking pan.Mix dry ingredients, cornmeal, flour, baking powder, and salt in a mixing bowl and set aside.Blend the sour cream, eggs, and oil in a medium-size mixing bowl. Add the cornmeal mixture, 1 1/2 cups of the cheese, corn, and peppers. Mix well. Pour mixture into the prepared pan. Sprinkle the remaining cheese over the top. Place in oven and bake at 350 degrees F for 30 to 35 minutes or until wooden pick inserted into the center comes out clean.Cut into squares and serve while still warm!

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arrow right the best stinkin' salad in town

The Best Stinkin' Salad in TownSource: raleys.comStinkin' Flank Steak1 head Christopher Ranch garlic 1 (2 pound) flank steakSalt and black pepper to taste 8 ounces Stella Gorgonzola cheese 4 ounces spinach, picked and cleaned 2 roasted Hot House red bell peppers, peeled and seeded 2 tablespoons chopped Christopher Ranch fresh garlic 1/4 cup olive oilBreak apart head of garlic. Leaving peels on, place in a food processor with 1/4 cup water and process. Lay out garlic mixture on a double layer 12-inch square of cheesecloth. Bringing ends of cheesecloth together, create a garlic bag by tying top with a small piece of butcher's string. Set aside.Lay steak on a cutting board. Using a long sharp knife, cut in half horizontally. Place steaks on cutting board next to each other with grain of meat running from left to right. Taking garlic bag, pound top of each steak to season. Place a heavy piece of plastic wrap on top of steaks and pound out to about 1/3 inch thickness. Season with salt and pepper. Beginning with edge closest to you, place rows of Gorgonzola, 2 ounces spinach, red bell peppers and remaining 2 ounces spinach. Roll each steak, starting with edge closest to you. Tie each with butcher's string, making ties about 1 inch apart. Rub each with chopped garlic, olive oil, salt and pepper. Bake in a roasting pan at 375 degrees F for 25 minutes or until at least an internal temperature of 145 degrees F. Allow steaks to cool before cutting.Stinkin' Salad Dressing1/2 cup extra virgin olive oil 1/4 cup red wine vinegar 1 tablespoon chopped shallots 2 teaspoons Christopher Ranch chopped garlic 1 tablespoon chopped oreganoSalt and black pepper to tasteWhisk all ingredients together well in a small bowl. Set aside until you are ready to toss salad.Garlic Parmesan Chips1 cup freshly shredded DiGiorno Parmesan cheese 1 tablespoon chopped Italian parsley 1 tablespoon Christopher Ranch chopped garlicCombine all ingredients in a bowl. Using 1 heaping tbsp. measure, create 12 small mounds on a cookie sheet, spacing them 2 inches apart. Bake in a 375 degree F oven for 6 minutes or until they begin to brown on edges. Cut in half diagonally and allow to cool.The Rest1 head red leaf lettuce, cleaned and cut 1 head radicchio, cleaned and cut 1 bunch watercress, cleaned and picked 1/2 pint each yellow and red pear tomatoesTo assemble salad, toss lettuce, radicchio and watercress in a medium bowl with enough salad dressing to coat leaves. Divide between 8 salad plates. Slice flank steak into 1/4-inch slices and divide among plates. Garnish with tomatoes and Garlic Parmesan Chips.Makes 8 servings.

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arrow right raspberry shrimp salad with raspberry vinaigrette

Raspberry Shrimp Salad with Raspberry VinaigretteRaspberry Vinaigrette1 tablespoon Dijon mustard 3 tablespoons raspberry vinegar 9 tablespoons vegetable oil 2 tablespoons raspberry puree 2 teaspoons granulated sugarSalt and pepper to taste Shrimp2 cups cleaned, cooked shrimp 1 cup raspberries 1 cup chopped mango 1 tablespoon finely chopped red onion 4 cups salad greensWhisk the mustard, vinegar, oil, raspberry puree and sugar until emulsified. Add salt and pepper to taste.Combine shrimp, mango and onion. Toss with 4 tablespoons of dressing. Gently fold in raspberries. Toss greens with 4 tablespoons of dressing.Divide greens onto four plates; top with shrimp mixture. Serve extra dressing on the side.Serves 4.

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arrow right farmers market chicken salad

Farmers Market Chicken SaladRecipe and photo courtesy of the National Honey Board - used with permission.ChickenNo-stick cooking spray 1 1/2 cups toasted wheat germ 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 egg whites 2 tablespoons water 1 pound boneless skinless chicken breasts, cut into 1-inch wide stripsSalad6 cups mixed salad greens, torn into bite-size pieces 2 cups red or yellow cherry tomatoes, halved 1 1/2 cups small thin green beans, blanched snow or sugar snap peas, sliced bell peppers or cucumbers or any combinationHoney-Dijon Dressing1/4 cup honey 1/4 cup balsamic vinegar 3 tablespoons Dijon-style mustard 1 tablespoon chopped fresh thyme 1 tablespoon vegetable oil 1/4 teaspoon freshly ground black pepperHoney-Dijon Dressing: Combine all ingredients in a small bowl; mix well. Set aside.Heat oven to 400 degrees F. Spray a large baking sheet with cooking spray.For chicken, combine wheat germ, garlic powder, salt and pepper in a shallow dish; mix well. In another shallow dish, beat egg whites and water until frothy. Dip chicken strips into egg mixture then in wheat germ mixture. Dip and coat chicken again, coating thoroughly; place on baking sheet. Lightly spray with cooking spray. Bake 12 to 15 minutes or until chicken is no longer pink in center.To assemble salad, arrange greens, tomatoes and green beans on serving platter; top with warm chicken. Drizzle Honey-Dijon Dressing over salad.Makes 4 servings.Nutritional Information Per Serving (1/4 of recipe): Calories: 450 Sodium: 980mg Calories from Fat: 100 Carbohydrates: 52g Fat: 11g Fiber: 9g Saturated Fat: 2g Protein: 42g Cholesterol: 65mg

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arrow right beanage a trois salad

Beanage a Trois SaladPosted by philocrates at recipegoldmine.com May 14, 2001We've never seen a disco without chrome, and we've never seen a salad bar without bean salad. Some things are sacred.2 (16 ounce) cans green beans, drained2 16 ounce) cans kidney beans, drained2 (15 ounce) cans garbanzo beans, drained2 (2 1/4 ounce) cans sliced ripe olives, drained1/2 cup snipped fresh parsley2 cups light olive oil1/2 cups apple cider vinegar4 tablespoons finely chopped onion2 tablespoons chopped fresh basil1/2 teaspoon dried oregano2 teaspoons granulated sugar2 teaspoons dry mustard4 cloves garlic, crushedMix beans, olives, and parsley in large bowl. Shake remaining ingredients in tightly covered container; pour over beans. Cover and refrigerate, stirring occasionally, at least 3 hours and up to 24 hours.Pour dressing over salad; toss to coat. Serve with slotted spoon.I just never quite thought of it this way.

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arrow right arizona avocado salad

Arizona Avocado SaladPosted by Tiffany at recipegoldmine.com 1/15/2002 3:59 pm3 avocados, seeded and peeled 1 tablespoon onion, minced 1 teaspoon chili powder 2 drops Tabasco sauce 1 teaspoon salt 4 medium tomatoes 8 lettuce leaves Peel tomato and cut off top. Scoop out pulp. Mash the avocados, and mix well with the onion, chili, Tabasco, and salt. Stuff tomato with avocado mixture, and serve over lettuce.Makes 4 servings

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arrow right peach queen's peach cobbler

Peach Queen's Peach CobblerPosted by CookinMom at recipegoldmine.com May 11, 2001Source: "The Peach Queen"I first made this when I was attending UGA one summer quarter. A friend's father had a peach orchard and the friend brought me a bushel of fresh peaches and this recipe. I made it for my boyfriend who, I found out later, hated peach cobbler... until he tasted my cobbler made with this recipe. The boyfriend is now my husband of ten years and this is still a frequently requested dessert.1/2 cup (1 stick) butter, melted2-quart microwave dish1 cup self-rising flour1 cup granulated sugar1 cup whole milk4 cups sliced peachesVanilla ice creamMelt 1 stick of butter in a 2 quart microwave dish. In a separate dish, combine 1 cup of self-rising flour and 1 cup of sugar and 1 cup of whole milk. Mix these 3 ingredientsthoroughly. Add to the melted butter.Add 4 cups of sliced peaches (sweetened to taste) and DO NOT STIR.Bake at 375 degrees F for 40 minutes or until browning is noted.This is excellent served while warm. For extra flavor, top with vanilla ice cream. Serves 6.NOTE: Canned or frozen peaches may be substituted for fresh. If plain flour is used, add 2 teaspoons of baking powder.

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