Wednesday, March 24, 2010
Monday, March 22, 2010
Homemade Hamburger Buns (Bread Machine) Recipe #80413
19 min | 10 min prep
- Place all ingredients in pan of bread machine according to manufacturer's directions.
- Select dough setting.
- When cycle is complete, turn out onto floured surface.
- Cut dough in half and roll each half out to a 1" thick circle.
- Cut each half into six 3 1/2" rounds with inverted glass as a cutter.
- Place on greased baking sheet far apart and brush with melted butter.
- Cover and let rise until doubled, about one hour.
- Bake at 350° for 9 minutes.
- Note: Oven temperatures vary so check after 9 minutes to see if done. Some reviewers baked these anywhere from 12 to 30 minutes.
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Sunday, March 21, 2010
- 1/2 bell pepper, chopped
- 1 green onion, chopped
- 1/2 large carrot, chopped
- 1/8 cup chopped fresh parsley leaves
- 1/2 cabbage head
- 1/2 cup mayonnaise
- 1/2 teaspoon seasoning salt (recommended: Jane's Krazy Mixed-up salt)
- 1/4 teaspoon coarsely ground black pepper
- 2 tablespoons sugar
- 1/4 teaspoon lemon-pepper seasoning
- 1 tablespoon white vinegar
Using a food processor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process. Cut 1/2 of the cabbage into chunks and place in the food processor and process lightly, making sure the cabbage doesn't become mushy. Slice the remaining cabbage thinly. Mix the cabbage together with the processed vegetables. In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes. Combine the mayonnaise mixture with the vegetables and toss. Chill for 1 hour.
Thursday, March 18, 2010
Preparation - 15 min | Cooking - 9 min | Cooling Time - 15 min cooling | Yields - 60
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts
Directions:PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Tuesday, March 16, 2010
This is perfect with a steaming hot bowl of Irish Stew. Perfect for celebrating St. Patrick's Day at home! Enjoy!
6 c. all purpose flour
1 T. baking powder
1.5 t. baking soda
2 t. salt
4 t. sugar
2.5 cups buttermilk
2 T. butter
1/2 c. raisins (optional) I don't add these!
Combine flour and next 4 ingredients in large bowl.
Combine buttermilk, butter, and raisins, if using. Add to flour mixture.
Turn dough on well floured surface and knead until smooth and elastic, about 5 minutes. Place on greased baking sheet. Press dough evenly into a 1 1/2" thick circle.
Bake at 325 for one hour or until bread sounds hollow when thumped.
Posted by Debi Walter
This recipe was given to me by a good Irish friend of mine. It has become a favorite in our family!
2 - 3 lamb chops
1 lb. boneless, sirloin steak, cubed
1 T. oil
1 lb. onions, chopped
1 clove garlic, minced
1 pt. Guinness Beer
4 bay leaves
1 10.5 oz. condensed beef broth
2 c. water
3/4 lb. carrots and new potatoes, sliced and cubed
2 - 3 t. dried tarragon
3 T. flour
1/4 c. water
salt and pepper to taste
Brown all sides of beef and lamb in oil.
Add onion and next 7 ingredients including bones from lamb chops.
Reduce heat and simmer for 30 minutes.
Remove bones. Add carrots, potatoes, tarragon.
Cover and simmer 30 minutes.
Remove and discard bay leaves.
Combine: Flour, 1/4 c. water and stir until smooth.
Slowly add flour mixture to stew.
Stir until thick.
Serve with generous servings of Irish Soda Bread.
Posted by Debi Walter
Wednesday, March 3, 2010
1 T. margarine
3 c. diced onions
3/4 c. crumbs (from unsalted oyster crackers, which I have used the salted and you could use about any cracker)
1/4 c. flour
2 c. water
1 c. clam juice (never tried to make it without it, but I am sure you could use chicken broth in its place; you can find it though by the canned meat)
2 c. chicken, beef, or ham broth
3 c. diced potatoes
2 c. half and half
2 c. frozen corn, defrosted
1 red and 1 green bell pepper, chopped and sauteed briefly in butter, add salt and fresh ground pepper, to taste
Mix liquids and butter, add potatoes and onions, cook until done. Mix cracker crumbs, flour and seasonings. Add to potatoe mixture. Add red and green peppers, mix well, bring to a boil, add cream and corn, simmer for 15-20 minutes.
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
1.In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
2.Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
3.Roll the cheese ball in finely chopped pecans before serving.
NOTE: I did not use pecans. I rolled it in cocoa powder then patted it around with my hands to cover it well.
SERVE WITH GRAHAM CRACKER STICKS OR TEDDY GRAHAMS!!! YUMMY!!!!!!!
6 cups French bread cubes
1 package (6 oz) white chocolate baking bar chopped (OR 1 cup vanilla baking chips)
1 cup fat-free egg product (OR 1 cup of eggs beaten)
3/4 c. warm water
1 t. vanilla
1 can (14 oz) sweetened condensed milk (NOT evaporated)
1. Spray inside of 3-4 quart cooker with cooking spray. Place bread cubes in slow cooker. Sprinkle with baking chips.
2. In small bowl, mix remaining ingredients; pour over bread cubes and baking chips.
3. Cover; cook on low heat setting 3 hours and 30 minutes to 4 hours or until toothpick inserted in center comes out clean. Serve warm.
**** My friend doubled this recipe and used her big 5 qt. crockpot and it was great!
2 pounds frozen hashbrowns, thawed
1/2 cup butter, melted
1 can cream of chicken soup
1 pint of sour cream (16 ozs.)
1/2 cup onion, chopped
2 cups grated cheddar cheese
1 t. salt
1/2 t. pepper
Preheat oven to 350 degrees. Spray 11x14 inch casserole or baking dish with Pam.
In large bowl, combine all ingredients and stir together. Spread evenly in prepared pan.
Bake for 45 minutes until top is golden brown.
1 small yellow summer squash, thinly sliced
1 small zucchini, thinly sliced
1 small onion, chopped
1 cup shredded part-skim mozzarella cheese
1 med. tomato, thinly sliced
1/4 cup crumbled feta cheese
1 cup fat-free milk
2 T. minced fresh basil
1 garlic clove, minced
1/2 t. salt
1/4 t. pepper
1/4 cup shredded parmesan cheese
In a microwave-safe bowl, combine the squash, zucchini and onion. Cover and microwave on high for 7-9 minutes or until the vegetables are tender; drain well. Transfer to a 9 in. pie plate coated with cooking spray. Tope with mozzarella, tomato and feta cheese.
In a large bowl, whisk the eggs, milk, basil, garlic, salt and pepper; pour over the cheese and tomato layer. Sprinkle with parmesan cheese.
Bake, uncovered, at 375 degrees for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
Cut into 8 even slices.
Weight Watchers: 3 points a slice.
Nutrition Facts: 1 serving equals 126 calories, 7 g fat (4 g saturated fat), 121 mg cholesterol, 316 mg sodium, 6 g carbohydrate, 1 g fiber, 11 g protein. Diabetic exchanges: 1 lean meat, 1 vegetable, 1 fat.
Monday, March 1, 2010
- 1 butternut squash (2 pounds)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 6 cups chicken stock, preferably homemade
- 6 tablespoons (3/4 stick) unsalted butter
- 2 ounces pancetta, diced
- 1/2 cup minced shallots (2 large)
- 1 1/2 cups Arborio rice (10 ounces)
- 1/2 cup dry white wine
- 1 teaspoon saffron threads
- 1 cup freshly grated Parmesan
Preheat the oven to 400 degrees F.
Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.