1 cup plain yogurt.
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The Skiers breakfast burrito – Beaumont bakery
2 months ago
November Guest Cook is Tonia from NC and she is sharing with us her Pumpkin Butter recipe, which she so kindly prepared and brought for us at work today. It was great!
I love the holidays!
• 4 cups pumpkin or (2 cans)
• 1 ½ teaspoon cinnamon
• Dash of salt
• ¼ teaspoon cloves
• 1 box of brown sugar
Cook over medium heat until the color is dark brown (as apple butter). I normally cook this in a slow cooker for a couple of hours. The room/house smells wonderful. Serve warm or cold.
It is particularly good served on graham crackers or chocolate flavored graham crackers.
I love the holidays!
• 4 cups pumpkin or (2 cans)
• 1 ½ teaspoon cinnamon
• Dash of salt
• ¼ teaspoon cloves
• 1 box of brown sugar
Cook over medium heat until the color is dark brown (as apple butter). I normally cook this in a slow cooker for a couple of hours. The room/house smells wonderful. Serve warm or cold.
It is particularly good served on graham crackers or chocolate flavored graham crackers.
I have no comment on why I would EVER be out of red wine....
1 cup apple cider or beef broth.
1 cup apple cider or beef broth.
This is another one from the family vault (box) of recipes. I haven't had this in a while but it is a great comfort dish!
Ingredients:
• 2 lbs Stew Beef
• 2 cans tomato sauce
• 1 large Onion – sliced
• 1 C diced celery
• 4 to 6 medium potatoes
• 4 medium carrots
• 1 t salt
• 1 C water
• 1 C peas
• ½ recipe biscuit dough (using tomato sauce as liquid)
Directions:
Preheat oven to 375. Brown meat in a greased 2 qt. baking dish in the oven. Add salt, 1 ½ cans tomato sauce, water and onion. Cover and bake 45 minutes. Add other vegetables, cover and bake another 45 minutes longer or until vegetables are tender. Prepare biscuit dough substituting ½ can tomato sauce for milk. Roll about ½ inch thick, cut into six 2 inch biscuits. Increase oven temp to 425, place biscuits on top of stew and bake until done.
Ingredients:
• 2 lbs Stew Beef
• 2 cans tomato sauce
• 1 large Onion – sliced
• 1 C diced celery
• 4 to 6 medium potatoes
• 4 medium carrots
• 1 t salt
• 1 C water
• 1 C peas
• ½ recipe biscuit dough (using tomato sauce as liquid)
Directions:
Preheat oven to 375. Brown meat in a greased 2 qt. baking dish in the oven. Add salt, 1 ½ cans tomato sauce, water and onion. Cover and bake 45 minutes. Add other vegetables, cover and bake another 45 minutes longer or until vegetables are tender. Prepare biscuit dough substituting ½ can tomato sauce for milk. Roll about ½ inch thick, cut into six 2 inch biscuits. Increase oven temp to 425, place biscuits on top of stew and bake until done.
You may or may not have noticed my profile pic and my "uh hum" great impression of my catch of the day, Mr. Lingcod. We had taken a trip to Alaska (SUCH a great place) and did a little deep sea fishing. We caught Salmon, King Salmon, red snapper and lingcod. Catching all these fish was AWESOME, but the Lingcod were especially thrilling! They look a bit like a wet prehistoric lion when they start getting close to the boat. Anywho.. they are great eating and this was a recipe shared with us while in Alaska. Everyone may or may not can get their hands on a Lingcod, but the recipe works well with any white fish fillets that are thick and flaky...
Ingredients:
• 1/3 C nonfat plain yogurt
• 1 large egg white
• 1 T Dijon Mustard
• 2/3 C fine, dry, unseasoned bread crumbs
• ¼ C chopped. Toasted Almonds
• 1 T chopped fresh Oregano
• 1 T chopped fresh Mint
• ¼ t salt
• ¼ t fresh ground pepper
• 1 ¼ lbs. Lingcod, cut into 4 pieces
• 4 lemon wedges
Directions:
Preheat oven to 400.
Lightly oil a wire rack large enough to hold the fillets in a single layer. Put the rack on a baking sheet and set aside. In a medium bowl, whisk together the yogurt, egg white and mustard until creamy. In a shallow dish, combine the breadcrumbs, almonds, oregano, mint, salt and pepper.
Dip each piece of fish in the crumb mixture, then in the yogurt mixture, and once again in the crumb mixture. Set on the prepared rack; they should not touch. Bake for 12-15 minutes until the fish is lightly browned on the outside and opaque in the center. Serve hot with lemon wedges.
Ingredients:
• 1/3 C nonfat plain yogurt
• 1 large egg white
• 1 T Dijon Mustard
• 2/3 C fine, dry, unseasoned bread crumbs
• ¼ C chopped. Toasted Almonds
• 1 T chopped fresh Oregano
• 1 T chopped fresh Mint
• ¼ t salt
• ¼ t fresh ground pepper
• 1 ¼ lbs. Lingcod, cut into 4 pieces
• 4 lemon wedges
Directions:
Preheat oven to 400.
Lightly oil a wire rack large enough to hold the fillets in a single layer. Put the rack on a baking sheet and set aside. In a medium bowl, whisk together the yogurt, egg white and mustard until creamy. In a shallow dish, combine the breadcrumbs, almonds, oregano, mint, salt and pepper.
Dip each piece of fish in the crumb mixture, then in the yogurt mixture, and once again in the crumb mixture. Set on the prepared rack; they should not touch. Bake for 12-15 minutes until the fish is lightly browned on the outside and opaque in the center. Serve hot with lemon wedges.
1/8 tsp garlic powder or 1/4 tsp instant minced garlic or 1/2 tsp garlic salt.
My mother used to spend all day making spaghetti sauce. She would start it that morning, (after a cup of joe and a smoke) and simmered it for hours. The whole house would smell wonderful and we couldn't wait to eat it. This recipe has been added to over the years and makes the best sauce ever!
REVIEW INGREDIENTS
Ingredients –
2 Quarts Diced Tomatoes
1 Quart Whole Tomatoes
2 Quart Tomato Sauce
1 Quart Crushed Tomatoes
1 pint Tomato Paste
4-5 Fresh Tomatoes
2 heads Garlic, peeled, chopped and pressed
2-3 large Onions, chopped
2-3 Green Peppers, chopped
1 large Celery Bunch, chopped
4 pounds Lean Ground Beef
Fresh Mushrooms
2 tablespoons Virgin Olive Oil
1/4 teaspoon Basil
1/4 teaspoon Oregano
pinch Cayenne
pinch Red Pepper Flakes
pinch White Pepper
pinch Celery Seed
pinch Rosemary
pinch Thyme
pinch Garlic Powder
pinch Ground Sage
pinch Turmeric
Preparation:
Add garlic, onions, green pepper, celery, cayenne, red pepper flakes, white pepper, celery seed, rosemary, thyme, garlic powder, ground sage, turmeric to large deep skillet.
REVIEW INGREDIENTS
Ingredients –
2 Quarts Diced Tomatoes
1 Quart Whole Tomatoes
2 Quart Tomato Sauce
1 Quart Crushed Tomatoes
1 pint Tomato Paste
4-5 Fresh Tomatoes
2 heads Garlic, peeled, chopped and pressed
2-3 large Onions, chopped
2-3 Green Peppers, chopped
1 large Celery Bunch, chopped
4 pounds Lean Ground Beef
Fresh Mushrooms
2 tablespoons Virgin Olive Oil
1/4 teaspoon Basil
1/4 teaspoon Oregano
pinch Cayenne
pinch Red Pepper Flakes
pinch White Pepper
pinch Celery Seed
pinch Rosemary
pinch Thyme
pinch Garlic Powder
pinch Ground Sage
pinch Turmeric
Preparation:
Add garlic, onions, green pepper, celery, cayenne, red pepper flakes, white pepper, celery seed, rosemary, thyme, garlic powder, ground sage, turmeric to large deep skillet.
I love November and December, it's time for food, fun, family, and warm beverages!
Makes: 12 (6-ounce) servings
Ingredients:
• 2 whole cardamom pods
• 16 whole cloves
• 3 inches stick cinnamon, broken
• 2 750-milliliter bottles dry red wine
• 2 cups water
• 1 cup light corn syrup
• 2 oranges, halved
• Orange slices, halved (optional)
• Cinnamon sticks (optional)
Directions:
1. For spice bag, cut a double thickness of 100 percent cotton cheesecloth into a 5- or 6-inch square. Pinch cardamom pods to break open. Place cardamom, cloves, and cinnamon in center of cheesecloth square. Bring up corners of cheesecloth and tie with a clean string.
2. In a 3-1/2-, 4-, or 5-quart crockery cooker combine wine, water, and corn syrup. Add spice bag.
3. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. (Do not let boil.) Add orange halves the last 1/2 hour of cooking. Remove spice bag and orange halves and discard.
4. To serve, ladle beverage into cups. If desired, float a fresh orange slice atop each serving and add a cinnamon stick. Makes 12 (6-ounce) servings.
Makes: 12 (6-ounce) servings
Ingredients:
• 2 whole cardamom pods
• 16 whole cloves
• 3 inches stick cinnamon, broken
• 2 750-milliliter bottles dry red wine
• 2 cups water
• 1 cup light corn syrup
• 2 oranges, halved
• Orange slices, halved (optional)
• Cinnamon sticks (optional)
Directions:
1. For spice bag, cut a double thickness of 100 percent cotton cheesecloth into a 5- or 6-inch square. Pinch cardamom pods to break open. Place cardamom, cloves, and cinnamon in center of cheesecloth square. Bring up corners of cheesecloth and tie with a clean string.
2. In a 3-1/2-, 4-, or 5-quart crockery cooker combine wine, water, and corn syrup. Add spice bag.
3. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. (Do not let boil.) Add orange halves the last 1/2 hour of cooking. Remove spice bag and orange halves and discard.
4. To serve, ladle beverage into cups. If desired, float a fresh orange slice atop each serving and add a cinnamon stick. Makes 12 (6-ounce) servings.
1 cup plus 2 Tbsp of cake flour.
Susan at Thoughts from over the rainbow is having a cool giveaway. I am interested in doing one of these so let's all go over and enter and see how it works!
Ingedients:
• 1 C Olive Oil
• ½ C balsamic Vinegar
• 3 to 5 cloves of garlic – minced
• 3 T Parmesan Cheese – grated
• Salt and Pepper to taste
Directions:
Whisk together vinegar, garlic and cheese. Gradually add the olive oi. Salt and pepper to task. Chill. Shake well at serving time.
Note: I find that if you put the dressing in a blender with an ice cube and whirl until the cube is incorporated that the dressing doesn’t separate as much.
• 1 C Olive Oil
• ½ C balsamic Vinegar
• 3 to 5 cloves of garlic – minced
• 3 T Parmesan Cheese – grated
• Salt and Pepper to taste
Directions:
Whisk together vinegar, garlic and cheese. Gradually add the olive oi. Salt and pepper to task. Chill. Shake well at serving time.
Note: I find that if you put the dressing in a blender with an ice cube and whirl until the cube is incorporated that the dressing doesn’t separate as much.
Ingredients:
• 1 Coffee Mug
• 4 tablespoons flour (that's plain flour, not self-rising)
• 4 tablespoons sugar
• 2 tablespoons baking cocoa
• 1 egg
• 3 tablespoons milk
• 3 tablespoons oil
• 3 tablespoons chocolate chips (optional)
• Small splash of vanilla
Directions:
Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. Put a fork in it!
And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
Lighten it up: substitute Spenda for the sugar and applesauce for the oil and low fat or skim milk.
• 1 Coffee Mug
• 4 tablespoons flour (that's plain flour, not self-rising)
• 4 tablespoons sugar
• 2 tablespoons baking cocoa
• 1 egg
• 3 tablespoons milk
• 3 tablespoons oil
• 3 tablespoons chocolate chips (optional)
• Small splash of vanilla
Directions:
Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. Put a fork in it!
And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
Lighten it up: substitute Spenda for the sugar and applesauce for the oil and low fat or skim milk.
I am forever out of something, how about you?
1 tsp baking soda plus 1/2 tsp cream of tartar.
1 tsp baking soda plus 1/2 tsp cream of tartar.
Add olive oil and simmer over medium heat until tender.Drain off excess liquid. Move vegetables from skillet to stockpot. Add diced tomatoes, whole tomatoes, tomato sauce, and crushed tomatoes.
Brown ground beef. Drain off excess fat.Drain meat and add to sauce pot. Turn up heat and simmer just below boil one hour. Turn heat down to low. Simmer several hours.
Add mushrooms 30 minutes before serving.
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