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Posts Tagged ‘Recipe of the Day’

Amish Breakfast Casserole

Amish Breakfast Casserole

Ingredients
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups (12 ounces) 4% cottage cheese
1-1/4 cups shredded Swiss cheese

Directions
Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13×9-in. baking dish.

Bake, uncovered, 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 12 servings.

Recipe found here: Amish Breakfast Casserole

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Mexican Chocolate-Raspberry Parfaits

Mexican Chocolate-Raspberry Parfaits

Ingredients

1 1/4 cups light chocolate soymilk
1 box (4-serving size) chocolate instant pudding and pie filling mix
1/4 teaspoon ground cinnamon
1 slice (4×1 inch) angel food cake, torn into pieces
1/2 cup frozen (thawed) fat-free whipped topping
1/2 cup fresh or frozen (thawed and drained) raspberries
Grated semisweet chocolate, if desired

Directions
1 In medium bowl, beat soymilk, pudding mix and cinnamon with wire whisk until mixture is blended and thickened.

2 To assemble, spoon 1/4 cup pudding into each of 2 small parfait glasses or clear drinking glasses. Layer each with half of the cake, 2 tablespoons whipped topping and half of the raspberries. Top each with remaining pudding and whipped topping. Garnish with grated chocolate.

Recipe found here: Mexican Chocolate-Raspberry Parfaits

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Raisin Applesauce Cake

Raisin Applesauce Cake

Ingredients
1 cup sugar
1/2 cup shortening
2 tablespoons molasses
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1-1/2 cups applesauce
1 cup raisins

Directions
In a bowl, cream the sugar and shortening. Beat in molasses until blended; set aside. Sift together flour, baking soda, cinnamon, cloves and salt; add to creamed mixture alternately with applesauce, beating well after each addition. Stir in raisins.

Pour into a greased and floured tube pan. Bake at 350° for 45 minutes or until cake test done. Cake will not rise to top of pan. After 10 minutes, remove cake from pan and cool on a wire rack. Yield: 8-10 servings.

Recipe found here: Raisin Applesauce Cake

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Shrimp Scampi Fettuccine with Andouille Butter

Shrimp Scampi Fettuccine with Andouille Butter

Ingredients
1 package (16 ounces) fettuccine
3/4 pound fully cooked andouille sausage links, cut into 1/4-inch slices
3/4 cup butter, cut up
2 medium leeks (white portion only), thinly sliced
4 garlic cloves, minced
1/2 cup white wine
1/4 cup brandy
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper
2 pounds uncooked large shrimp, peeled and deveined
Minced fresh parsley and lemon wedges, optional

Directions
Cook fettuccine according to package directions. In a large skillet, cook and stir sausage over medium-high heat until browned, about 5 minutes. Remove from the heat; transfer half of the sausage to paper towels to drain.

Place butter and drained sausage in a food processor; cover and process until blended. Remove to a bowl; cover and refrigerate.

Add leeks to remaining sausage in skillet; cook and stir over medium-high heat until leeks are tender. Add garlic; cook 1 minute longer. Add the wine, brandy, salt, paprika and cayenne, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half.

Stir in shrimp; cook for 5-6 minutes or until shrimp turn pink. Add andouille butter, stirring just until melted.
Drain fettuccine; place on a large platter. Spoon shrimp mixture over pasta. Sprinkle with parsley and serve with lemon wedges if desired. Yield: 8 servings.

Recipe found here: Shrimp Scampi Fettuccine with Andouille Butter

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Skillet Beef Tamales

Skillet Beef Tamales

Ingredients
1 pound lean ground beef (90% lean)
1/3 cup chopped sweet red pepper
1/3 cup chopped green pepper
2 cups salsa
3/4 cup frozen corn
2 tablespoons water
6 corn tortillas (6 inches), halved and cut into 1/2-inch strips
3/4 cup shredded reduced-fat cheddar cheese
5 tablespoons fat-free sour cream

Directions
In a large nonstick skillet coated with cooking spray, cook beef and peppers over medium heat 6-8 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in salsa, corn and water; bring to a boil.

Stir in tortilla strips. Reduce heat; simmer, covered, 10-15 minutes or until tortillas are softened. Sprinkle with cheese; cook, covered, 2-3 minutes longer or until cheese is melted. Serve with sour cream.

Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with sour cream. Yield: 5 servings.

Recipe found here: Skillet Beef Tamales

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Beef Rouladen

Beef Rouladen

Ingredients
1/4 cup Dijon mustard
8 slices beef top round steak (1/4 inch thick and 4 ounces each)
Salt and pepper to taste
8 bacon strips
1 large onion, cut into thin wedges
3 tablespoons canola oil
3 cups beef broth
1/3 cup all-purpose flour
1/2 cup water
Chopped fresh parsley, optional

Directions
Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up; secure with toothpicks.

In a large skillet, brown beef in oil until no longer pink; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.

Remove meat and keep warm. Combine flour and water until smooth; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return to gravy; heat through. Sprinkle with parsley if desired. Yield: 8 servings.

Recipe found here: Beef Rouladen

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Soft Pretzel

Soft Pretzel

Ingredients
2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1/2 cup sugar
1/4 cup butter, softened
2 teaspoons salt
1 egg
6-1/2 to 7-1/2 cups all-purpose flour
1 egg yolk
2 tablespoons cold water
Coarse salt

Directions
In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough.

Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2-24 hours.
Punch dough down. Turn onto a lightly floured surface; divide in half. Cut each into 16 pieces. Roll each piece into a 20-in. rope. Shape into a pretzel.

Place on greased baking sheets. Beat egg yolk and cold water; brush over pretzels. Sprinkle with coarse salt. Cover and let rise in a warm place until doubled, about 25 minutes.
Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 32 pretzels.

Recipe found here: Soft Pretzel

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