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Archive for July, 2013

Porcupine Meatballs

Porcupine Meatballs

Ingredients
1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 pound ground beef
2 tablespoons canola oil
1 can (15 ounces) tomato sauce
1 cup water
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce

Directions
In a bowl, combine the first seven ingredients. Add beef and mix well. shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour. Yield: 4-6 servings.

Recipe found here: Porcupine Meatballs

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Strawberry Cheesecake Supreme

Strawberry Cheesecake Supreme

Ingredients
8 NILLA Wafers, finely crushed (about 1 cup)
1/2 cup BAKER’S ANGEL FLAKE Coconut
1/3 cup butter, melted
4 cups fresh strawberries, divided
2 env. (1/4 oz. each) KNOX Unflavored Gelatine
1/2 cup cold water
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1/2 cup orange juice
1 Tbsp. lemon juice
2 cups thawed COOL WHIP Whipped Topping, divided

Make It
MIX first 3 ingredients; press onto bottom of 9-inch springform pan. Line side of pan with 4-inch-wide strip of parchment paper.

RESERVE 8 strawberries for garnish; cut remaining berries into 1/4-inch-thick slices. Stand largest strawberry slices around inside edge of prepared pan; mash remaining strawberry slices.

SPRINKLE gelatine over cold water in saucepan; let stand 5 min. to soften. Cook on low heat until gelatine is dissolved. Beat cream cheese, sugar and juices in medium bowl with mixer until blended. Add mashed berries; mix well. Gradually whisk in gelatine. Refrigerate 5 min. or until slightly thickened. Whisk in 1 cup COOL WHIP; pour into prepared pan.

REFRIGERATE 3 hours or until firm. Remove rim of pan; discard parchment paper. Cut reserved strawberries in half. Garnish cheesecake with halved berries and remaining COOL WHIP.

Recipe found here: Strawberry Cheesecake Supreme

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Impossibly Easy Mini Cheeseburger Pies

Impossibly Easy Mini Cheeseburger Pies

Ingredients

Burger Mixture
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 cup shredded Cheddar cheese (4 oz)

Baking Mixture
1/2 cup milk
1/2 cup Original Bisquick® mix
2 eggs

Garnishes, if desired
12 mini kosher dill pickles
1 medium tomato, chopped
Ketchup and mustard

Directions
1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

2 In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese.

3 In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.

4 Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Cool 10 minutes longer, and serve with garnishes.

Recipe found here: Impossibly Easy Mini Cheeseburger Pies

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Asparagus and Sun-Dried Tomatoes

Asparagus and Sun-Dried Tomatoes

Ingredients
3 pounds fresh asparagus, trimmed
1/3 cup butter, cubed
1/3 cup chicken broth
3 tablespoons olive oil
4 teaspoons grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup oil-packed sun-dried tomatoes, patted dry and chopped
1/4 cup minced fresh basil

Directions
Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender.

Meanwhile, in a small saucepan, melt butter. Stir in the broth, oil, lemon peel and salt.

Transfer asparagus to a serving platter; drizzle with butter mixture. Sprinkle with pepper; top with tomatoes and basil. Yield: 12 servings.

Recipe found here: Asparagus and Sun-Dried Tomatoes

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Onion-Herb Pork Chops

Onion-Herb Pork Chops

Ingredients
1 teaspoon plus 2 tablespoons butter, divided
1 medium onion, chopped
3 tablespoons chicken broth
1/4 teaspoon dried tarragon
1/8 teaspoon dried thyme
2 boneless pork loin chops (3/4 inch thick and 5 ounces each)
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons dry bread crumbs
3 tablespoons grated Parmesan cheese

Directions
In a small skillet, melt 1 teaspoon butter over medium heat. Stir in the onion, broth, tarragon and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until onion is tender.

Meanwhile, sprinkle pork chops with salt and pepper. In another skillet, brown chops over medium heat in 1 tablespoon butter.

Spoon half of the onion mixture into a baking dish coated with cooking spray; top with pork and remaining onion mixture. Combine bread crumbs and Parmesan cheese; sprinkle over top.

Melt remaining butter; drizzle over crumbs. Bake, uncovered, at 400° for 20-25 minutes or until meat juices run clear. Yield: 2 servings.

Recipe found here: Onion-Herb Pork Chops

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Authentic New York-Style Homemade Bagels

Authentic New York-Style Homemade Bagels

***Dough***
1 1/2 cup warm water (110 to 115 degrees F)
1 tablespoon dry active yeast
1 tablespoon sugar
1 tablespoon vegetable oil
2 teaspoons malt syrup
2 teaspoons salt
4 1/2 cups unbleached bread flour (more if needed)
***Kettle Water***
6 quarts water
2 tablespoons malt syrup or powder
1 teaspoon salt
***Toppings (optional)***
sesame seeds
poppy seeds
minced fresh garlic
minced fresh onion
caraway seeds
coarse salt
corn meal for sprinkling baking sheets (optional)

Directions
In a large mixing bowl, stir together water, yeast, and sugar. Let stand for 5 minutes.

With a wooden spoon, stir in oil, malt and one cup of the flour. Add salt, then enough of remaining flour to make a stiff dough.

On a lightly floured surface, knead for 10 to 12 minutes. Cover with a floured dish towel and allow dough to rest on a board for about 15 minutes.

Divide dough into 8 sections and form each section into 10-inch long strips. Roll the ends together to seal and make a ring. Place on a lightly floured surface, cover, and let bagels rest 15 to 20 minutes, rising about halfway and becoming slightly puffy.

Meanwhile, fill a large cooking pot or Dutch oven three quarters full with water. Add the malt syrup and salt.

Bring water to a boil. Preheat oven to 450 degrees F. Line two large baking sheets with baking parchment and, if desired, sprinkle generously with corn meal. Set aside.

Line two other baking sheets with a kitchen towel, set near your stove. Reduce boiling water to a simmer and cook 2 bagels at a time (do not crowd the pot). Simmer bagels for about 45 seconds on one side, then turn and cook other side for another 45 seconds and then drain bagels on the towel-lined baking sheet.

Carefully place bagels on the parchment-lined baking sheets. Bake bagels plain or sprinkle with a topping of your choice. Place in the hot oven, immediately reduce heat to 425 degrees F, and bake about 17 to 25 minutes. When almost baked, turn bagels over (a pair of tongs do the job easily). If you have a baking stone, finish bagels on the stone directly. Transfer bagels to wire rack to cool.

Recipe found here: Authentic New York-Style Homemade Bagels

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Dessert Bruschetta with Nectarine Salsa

Dessert Bruschetta with Nectarine Salsa

Ingredients
3 medium nectarine, chopped
3/4 cup(s) fresh or frozen raspberries, thawed
6 slices pound cake
4 oz. cream cheese
2 Tbsp. heavy whipping cream
2 tsp. honey
Whipped cream, optional
1 Tbsp. fresh mint leaves, thinly sliced

Directions
In a small bowl, combine the nectarine, raspberries and mint. Let stand for 5 minutes.

Combine cream cheese and whipping cream; spread over cake slices. Top with nectarine mixture. Drizzle with honey. Serve with whipped cream if desired.

Recipe found here: Dessert Bruschetta with Nectarine Salsa

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