Anadama Bread
1 1/2 c Water
2 1/4 ts Butter; or oil
6 tb Molasses
3/4 ts Salt
3/8 c Cornmeal
3 c Bread flour
2 1/2 ts Yeast
Use white or sweet setting, and light to medium crust setting.
Just Breadmaker Recipes is located at www.justbreadmakerrecipes.com
Raspberry Buttermilk Muffins
12 to 15 muffins
2 c. all-purpose flour
1/2 c. sugar
2 t. baking powder
1 t. salt
6 Tbsp. butter or margarine
1 egg, lightly beaten
1 c. buttermilk
1 c. fresh or frozen raspberries (if frozen, thaw and drain first)
In a bowl, combine flour, sugar, baking powder and salt. Cut in butter until
mixture resembles coarse crumbs. Add egg and buttermilk; mix just until dry
ingredients are moistened. Fold in berries.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees
for 25 minutes or until lightly browned.
Apricot Fold-Overs
Dough:
1 1/4 cups flour
6 Tblsp. sugar
Pinch of salt
4 oz. cream cheese
1/2 cup margarine
1 Tblsp. sour cream
Filling:
1/4 cup orange juice
6 Tblsp. sugar
1 cup dried apricots, chopped
1 cup confectioners’ sugar
1 Tblsp. water
* Preheat oven to 325 degrees. Grease two large cookie sheets.
* Dough: in a large bowl, mix flour, sugar and salt. Cut in cream
cheese and margarine until mixture resembles cornmeal. With fork, stir
in sour cream until pastry just holds together. Form into ball. Wrap
and chill for one hour.
* Filling: Mix juice, sugar and apricots. Heat to boil. Simmer, cover
for 10 minutes, stirring occasionally until most liquid is absorbed.
Set aside and cool.
* Roll out dough and cut into squares. Place 1/2 teaspoon filling on
each square. Pull opposite corners of dough up to center. Moisten
under top corners and press firmly to seal. Bake 12-15 minutes.
* Glaze: Mix confectioners sugar and water until smooth. Drizzle over
cookies.
7-Eleven’s Cherry Slurpee
Recipe By :Todd Wilbur
Serving Size : 1
2 cups cold club soda
1/2 cup sugar
1/4 teaspoon Cherry flavored unsweetened Kool-Aid Mix — plus
1/8 teaspoon Cherry flavored unsweetened Kool-Aid Mix
1/2 teaspoon cherry extract
2 1/2 cups crushed ice
Pour 1 cup of the club soda into a blender. Add the sugar, Kool-Aid
mix, and cherry extract. Blend this until all of the sugar is
dissolved.
Add the crushed ice and blend on high speed until the drink is a
slushy, smooth consistency, with no remaining chunks of ice.
Add the remaining club soda and blend briefly until mixed. You may
have to stop the blender and use a long spoon to stir up the contents.
If necessary, put the blender into your freezer for 1/2 hour. This
will help thicken it up. After 1/2 hour remove blender from freezer
and, again, blend briefly to mix.
This recipe yields one 32-ounce drink (or two 16-ouncers).
Source: “Todd Wilbur’s Top Secret Recipes”
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Famous restaurants and the brand names you love....come see
Taco Pasta Salad
Taco Pasta Salad
Recipe By :Illinois State Fair
Serving Size : 6
1 pound ground beef
1 pound pasta twists
2 teaspoons chili powder
1/4 teaspoon salt
1 clove garlic — minced
1/2 teaspoon ground cumin
1 large tomato — chopped or blended in food processor
2 tomatoes — chopped
1 medium onion — chopped
8 ounces cheddar cheese, shredded — 2 cups
1 cup black olives — drained, pitted & sliced
1 1/2 cups taco sauce
4 cups lettuce — shredded
1 avocado — peeled & cubed
crushed corn chips
8 ounces sour cream
Cook pasta according to package directions. Rinse w/cold water. Drain. Brown
beef in skillet. Drain off fat. Add chili powder, salt, garlic, cumin & large
tomato blended in food processor. You can use taco seasoning as a substitute.
Simmer about 10 minutes.
Toss pasta gently w/beef, tomato, onion, cheese & olives. Add 1 1/2 cups taco
sauce. Mix gently. Serve on bed of shredded lettuce. Toss w/avocado, crushed
corn chips & sour cream.
Description:
“Jackie Kluthe; Collinsville IL”
Source:
“Country Cooking in Illinois 1993”
http://groups.yahoo.com/group/Beef-Lamb-Pork/
Need some new recipes for beef, lamb or pork?
Breakfast Cookies
Breakfast Cookies
2/3 cup lite pancake syrup
1/4 cup dark brown sugar, packed, if you prefer them sweeter (optional)
3/4 cup smooth natural-style peanut butter
2 teaspoons vanilla extract
1 large egg (use higher omega-3 brand if available)
1 tablespoon egg substitute or egg white
3/4 cup whole-wheat flour
6 tablespoons unbleached white flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup rolled oats
3/4 cup dried fruit such as raisins, currants, or dried cranberries (optional)
2 1/2 cups higher-fiber toasted oat cereal rings (like Trader Joe’s Organic High
Fiber O’s)
Preheat oven to 375 degrees. Coat two nonstick baking sheets with
canola cooking spray or baking spray.
In large mixing bowl, combine pancake syrup, brown sugar (if
desired), peanut butter, vanilla extract, egg and egg substitute (or
white) and beat on medium until smooth.
In medium bowl, combine whole-wheat flour, white flour, baking soda,
and salt with whisk. Pour into bowl with peanut butter mixture, beat
on low speed just until blended.
Stir in the oats and dried fruit (if desired) and toasted oat cereal
by hand with spatula or spoon.
Drop a slightly heaping 1/4 cup of cookie dough per cookie onto
prepared baking sheets (6-7 per baking sheet); flatten the cookie
mounds to about 3/4 inches thick with a spatula. Bake for about 10
minutes or until cookies are lightly browned at the edges. Cool on
cookie sheet or wire rack. Store in sandwich bags at room temperature
up to 2 days or in the freezer up to two months.
Yield: Makes 12-14 jumbo breakfast cookies
WebMD Weight Loss Clinic members: Journal as: 1 small muffin + 1
teaspoon peanut butter OR 2 pieces “pancake, waffle, French toast”
Nutrition Information per serving: 214 calories, 8 g protein, 27 g
carbohydrate, 8.5 g fat, 1.5 g saturated fat, 18 mg cholesterol, 5 g
fiber, 196 mg sodium. Calories from fat: 35%.
http://groups.yahoo.com/group/breakfast-n-brunch/
Interested in breakfast or brunch recipes?
Goo Goo Clusters
Goo Goo Clusters
1 large bag miniature marshmallows
1 bag chocolate chips
2 cups dry roasted peanuts
1 can Eagle Brand milk
2 tsp. butter
Melt chocolate chips in pan with Eagle Brand milk.
While this is heating, mix marshmallows and peanuts in a large
bowl. Pour melted mixture over nuts and marshmallows. Mix
together. Pour in buttered pan. Chill 2 hours and cut.
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Boston Market Meatloaf Copycat Recipe
1 cup tomato sauce
1 1/2 tablespoons Kraft original barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin (10% fat)
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
dash garlic powder
Preheat oven to 400 degrees. Combine the tomato sauce, barbecue sauce
and sugar in a small saucepan over medium heat. Heat the mixture
until it begins to bubble, stirring often, then remove it from the
heat.
In a large bowl, add all but 2 tablespoons of the tomato sauce to the
meat. Use a large wooden spoon or your hands to work the sauce into
the meat until it is very well combined.
Combine the remaining ingredients with the ground sirloin— flour,
salt, onion powder and ground pepper. Use the wooden spoon or your
hands to work the spices and flour into the meat.
Load the meat into a loaf pan (preferably a meatloaf pan with two
sections which allows the fat to drain, but if you don’t have one of
those a regular loaf pan will work). Wrap foil over the pan and
place it into the oven for 30 minutes.
After 30 minutes, take the meatloaf from the oven, remove the foil
and, if you aren’t using a meatloaf pan, drain the fat.
Using a knife, slice the meatloaf all the way through into 8 slices
while it is still in the pan. This will help to cook the center of
the meatloaf. Pour the remaining 2 tablespoons of sauce over the top
of the meatloaf, in a stream down the center. Don’t spread the sauce.
Place the meatloaf back into the oven, uncovered, for 25-30 minutes
or until it is done. Remove and allow it to cool for a few minutes
before serving.
Serves 4.
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Almond Butter Crunch
Almond Butter Crunch
1 cup butter
1 1/3 cups granulated sugar
1 tablespoon light corn syrup
3 tablespoons water
1 cup coarsely chopped blanched almonds, toasted
4 (4 1/2 ounce) bars milk chocolate, melted
1 cup finely chopped blanched almonds, toasted
Melt butter in heavy 2-quart saucepan. Add sugar, corn syrup, and
water. Cook, stirring often, to hard-crack stage (300 degrees F). Watch
closely after temperature reaches 280 degrees F. Quickly stir in
coarsely chopped nuts; spread in well-greased 13 x 9 x 2-inch pan. Cool
thoroughly. Turn out on waxed paper; spread top with half the
chocolate; sprinkle with half of finely chopped nuts. Cover with wax
paper; invert and top with remaining chocolate and nuts. If necessary,
chill to firm chocolate. Break in pieces.
http://groups.yahoo.com/group/Candy-Recipes/
Homemade Baked Doughnuts
1 cup milk, scalded
3/4 cup butter or lard
1/2 cup sugar
1 teaspoon salt
1 cup mashed potatoes
1 small cake of yeast (.6 ounces)
1/4 cup warm potato water
2 eggs, beaten
4-1/2 cups flour
1/2 cup softened butter
Granulated Sugar
Step 1: In a small saucepan, scald the milk on the stove top. Remove from the
heat and add the butter, sugar, and salt to the milk. Cool the mixture.
Step 2: Pour the cooled mixture into a large mixing bowl. Add the mashed
potatoes and cake of yeast that has been dissolved in potato water.
Step 3: Blend in the beaten eggs. Stir in the flour.
Step 4: Cover bowl and let the dough rise about 10 minutes.
Step 5: Roll out dough with a rolling pin to 1/2 inch thick. Cut with a doughnut
cutter.
Step 6: Place doughnuts on a buttered cookie sheet. Let rise 5-10 minutes.
Step 7: Bake at 425 degrees.
Step 8: After removing from oven and still hot, brush with softened butter and
roll in granulated sugar.
http://groups.yahoo.com/group/breakfast-n-brunch/
Cherry Oatmeal Muffins
1 cup old-fashioned or quick-cooking oats — uncooked
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
3/4 cup buttermilk
1 egg — slightly beaten
1/4 cup vegetable oil
1 teaspoon almond extract
1 cup frozen tart cherries — coarsely chopped
Put oats, flour, brown sugar, baking powder and nutmeg in a large
mixing bowl; mix well. Combine buttermilk, egg, oil and almond extract
in a small bowl. Pour buttermilk mixture into oats mixture; stir just
to moisten ingredients. Quickly stir in cherries (it is not necessary
to thaw cherries before chopping and adding to batter). Spray muffin
pan with nonstick spray. Fill muffin cups two-thirds full. Bake in a
preheated 400F oven 15 to 20 minutes.
Source: “Cherry Marketing Institute”
Yield: “12 muffins”
NOTES: 1 cup canned tart cherries, drained and coarsely chopped,
may be substituted for 1 cup frozen tart cherries.
http://groups.yahoo.com/group/breakfast-n-brunch/
Savory Lemon Rice
Servings = 2 | Serving size =about 1 cup
1 1/2 cups water
1/2 cup low sodium chicken stock
1/4 tsp salt
1 cloves garlic
1/2 cup brown rice
2 tsp lemon zest
1 Tbsp fresh lemon juice
fresh ground black pepper
Place a medium sauce pan over high heat. Add the
water, chicken stock and salt. Place the whole clove
of garlic in the water.
When the liquid boils, stir in the brown rice, lemon
zest and lemon juice.
Reduce heat to medium-low and simmer, partially
covered, for about 25 - 30 minutes.
Do not boil away all of the liquid and do not stir the
rice.
When a very small amount of liquid remains, remove the
pan from the burner and let it stand, covered, for
about 5 minutes before serving. Remove the garlic
clove and discard before serving.
http://groups.yahoo.com/group/simply-side-dishes/
Jalapeno Mashed Potatoes
Servings = 2 | Serving size =about one cup
2 quarts water
8 ounces red potatoes
1 ounce reduced-fat Monterey Jack cheese
2 Tbsp non-fat buttermilk
2 tsp reduced-fat sour cream
1/4 tsp salt
fresh ground black pepper
2 tsp pickled jalapeno
Place the water in a large stock pot over high heat.
Quarter the potatoes and add to the stock pot. Cover
with water by about an inch. Bring to boil and then
reduce heat until the water is simmering.
Cook the potatoes about 15 – 20 minutes until
slightly soft in the middle. They should give when
squeezed.
Remove from heat and drain water. Add cheese,
buttermilk, sour cream, salt, pepper and minced
jalapeno. Mash potatoes until creamy.
http://groups.yahoo.com/group/Simply-Spicy/
Orange-Coconut Brittle
about 48 pieces or 1-1/2 pounds
2 cups sugar
1 cup light-colored corn syrup
1 teaspoon finely shredded orange peel
1/2 cup orange juice
2 tablespoons butter
1-1/2 teaspoons baking soda, sifted
1 cup coconut
1. Butter two large baking sheets; set baking sheets aside. Butter
the sides of a heavy 3-quart saucepan. In the saucepan combine sugar,
light corn syrup, shredded orange peel, orange juice, and the 2
tablespoons butter. Cook over medium-high heat to boiling, stirring
constantly with a wooden soon to dissolve sugar. This should take
about 5 minutes. Avoid splashing mixture on sides of saucepan.
Carefully clip the candy thermometer to side of saucepan.
2. Cook over medium-low heat, stirring frequently, until thermometer
registers 295 degree F, hard-crack stage. Mixture should boil at a
moderate, steady rate over entire surface. Reaching hard-crack stage
should take about 25 minutes.
3. Remove saucepan from heat; remove candy thermometer from saucepan.
Quickly sprinkle the sifted baking soda over the mixture, stirring
constantly. Immediately pour mixture onto prepared baking sheets;
sprinkle with coconut.
4. If desired, stretch the candy by using two forks to lift and pull
the candy as it cools. Pull gently to avoid tearing the candy. Cool
completely. Break candy into pieces. Store tightly covered. Makes
about 48 pieces or 1-1/2 pounds.
Make-Ahead Tip: Up to 1 month ahead prepare brittle. Store in a cool
dry place in a tightly covered container.
From Better Homes and Gardens
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Apple Bake
2 large baking apples, peeled and cored
3 tablespoons butter
1/4 cup quick rolled oats
1/4 to 1/2 cup firmly-packed brown sugar
Ground cinnamon
Preheat oven to 350 degrees F. Slice apples into thick
slices.
In your cast-iron skillet (I like to use my 10-inch
cast-iron skillet) or baking pan, either in your oven
or on your stovetop, melt butter. Layers apple slices
on top of the melted butter. Sprinkle with rolled
oats, brown sugar, and cinnamon.
Baked for approximately 20 to 30 minutes or until
apples are tender when poked with a knife. Remove and
oven. Either serve warm or at room temperature.
Makes 2 servings.
http://groups.yahoo.com/group/Fruits-n-Veggies-recipes/
Raspberry-Nut Sundaes
1/2 cup butter
1/2 cup packed light brown sugar
1-1/2 cups fresh raspberries
2/3 cup honey-roasted cashews or honey-roasted
almonds, coarsely chopped
1 tsp. finely shredded lemon peel
2 pints vanilla ice cream and/or raspberry sorbet
In a large skillet melt butter; stir in brown sugar
until melted. Cook, stirring frequently, over medium
heat until boiling. Reduce heat to medium-low. Cook
and stir for 1 minute. Remove from heat. Add
raspberries, nuts, and lemon peel; stir very gently to
coat.
Scoop ice cream and/or sorbet into eight small dessert
cups. Top with raspberry mixture. Serve immediately.
Makes 8 servings.
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Beefy Jalapeno Corn Bake
12 servings
1 lb. ground beef
2 eggs
14 3/4 oz. can cream style corn
1 c. milk
1/2 c. vegetable oil
1 c. cornmeal
3 Tbsp. all-purpose flour
1 1/2 t. baking powder
3/4 t. salt
4 c. (16 oz.) shredded cheddar cheese, divided
1 medium onion, chopped
4 jalapeno peppers, seeded and chopped
In a skillet, cook beef over medium heat until no longer pink; drain and set
aside.
In a bowl, beat eggs, corn, milk and oil.
Combine the cornmeal, flour, baking powder and salt; add to egg mixture and
mix well.
Pour half of the batter into a greased 13x9x2-inch baking dish. Sprinkle with
2 cups of the cheese; top with the beef, onion and jalapenos. Sprinkle with
remaining cheese; top with remaining batter.
Bake, uncovered, at 350 degrees for 55 to 60 minutes or until a tootpick
inserted into corn bread topping comes out clean. Serve warm. Refrigerate any
leftovers.
Bean ‘n’ Corn Salad
14 servings
16 oz. can kidney beans, rinsed and drained
14 1/2 oz. can cut green beans, drained
14 1/2 oz. can wax beans, drained
11 oz. can whole kernel corn, drained
2 celery ribs, thinly sliced
1 medium green pepper, chopped
1/2 c. chopped sweet red pepper
1/2 c. sliced ripe olives
1/2 c. sliced green onions, optional
1 c. sugar
1 c. white vinegar
2 Tbsp. vegetable oil
1/2 t. ground mustard
1/4 t. salt
In a large bowl, combine beans, corn, celery, green and red pepper, olives and
green onion.
IN a jar with a tight-fitting lid, combine the sugar, vinegar, oil, mustard
and salt; shake until sugar is dissolved. Pour over vegetable mixture and
gently stir to coat. Cover and refrigerate over night. Serve with slotted
spoon.
Cheddar Casserole Bread
6 to 8 servings
2 1/2 c. all-purpose flour
1 Tbsp. baking powder
1/4 t. salt
3/4 c. milk
1/2 c. mayonnaise
1 egg, beaten
2 c. (8 oz.) shredded cheddar cheese
1/2 c. chopped green onions
In a bowl, combine the flour, baking powder and salt. Add the milk,
mayonnaise and egg; mix just until combined. Fold i nthe cheese and onions.
Spoon into a gresed 9-inch round baking pan.
Bake at 425 degrees for 20 to 25 minutes or until a toothpick inserted near
the center comes out clean. Cool for 5 minutes before removing from pan to a
wire rack. Refrigerate any leftovers.
NOTE: Reduced fat or fat free mayonnaise may NOT be substitued for regular
mayonnaise.
Spicy Shredded Beef Burritos
Makes 10-12 servings
4-1/2 pound bone-in chuck roast
7 ounce can diced green chiles
3 tablespoons chili powder
1 teaspoon oregano
4 cloves garlic, minced
8 ounce can tomatoes
salt and cayenne pepper to taste
Place chuck roast on a sheet of aluminum foil, approximately 12
inches x 25 inches. Mix together green chilies, chili powder, oregano
and minced garlic. Spread this mixture on the roast and seal the foil
all around.
Place in a roaster and bake at 300F. for 4 to 4-1/2 hours. The roast
should be very tender and fall apart. Discard the bone and fat.
Transfer the drippings to a large pan and stir in the canned tomatoes
and shredded beef. Mix well and heat through. Add salt and cayenne
pepper to taste.
Serve on flour tortillas topped with your choice of condiments,
including tomatoes, cheese, lettuce, sour cream, guacamole, etc.
http://groups.yahoo.com/group/Simply-Spicy/
Chili’s Nacho Burger
Chili’s Nacho Burger
Recipe By :Todd Wilbur
Serving Size : 4
=== PICO DE GALLO ===
2 medium tomatoes — diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper — seeded, de-ribbed
2 teaspoons finely-minced fresh cilantro
1 pinch salt
=== GUACAMOLE ===
2 small or 1 large Haas avocado
2 tablespoons sour cream
1/4 cup diced tomato
1/2 teaspoon diced jalapeno
1/4 teaspoon chopped fresh cilantro
1/4 teaspoon lemon juice
1/8 teaspoon salt
=== CHILI QUESO ===
3 ounces ground beef
1 teaspoon all-purpose flour
1 pinch salt
1 pinch freshly-ground black pepper
1 jar Cheez Whiz - (16 oz)
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
=== SANDWICH ===
2 pounds ground beef
4 large sesame seed buns
2 cups iceberg lettuce — shredded or
chopped thin
2 tablespoons mayonnaise
1 green onion — chopped
16 tortilla chips - (to 20)
2 fresh jalapenos - (to 3) — sliced
First make the pico de gallo. This is easy. Just combine all of the
ingredients for the pico in a small bowl and mix well. Cover bowl
and chill in the refrigerator.
Now we’ll make the guacamole. In a small bowl, smash up most of the
avocado, but be sure to leave several unsmashed chunks. Add the
remaining ingredients for the guacamole to the avocado and mix well.
Cover bowl and chill in the refrigerator, next to the pico.
Next we’ll make the chili queso. In yet another small bowl, mix
together ground beef, flour, a pinch of salt, a pinch of black
pepper, and a pinch of chili powder. Use your hands to work the dry
ingredients into the ground beef. Brown the beef in a small skillet
over medium heat for about 5 minutes. Use a spoon or spatula to
crumble the beef as it cooks. Cook until it’s brown, then set aside.
Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When
milk and cheese has been combined, add the remaining queso
ingredients. Heat while stirring often until cheese is smooth and
creamy, then cover saucepan and remove it from the heat.
Pre-heat a griddle or large frying pan over medium heat. Lightly
butter the face of each bun and brown the buns face-down on the heat.
Separate the ground beef into four 1/2-pound portions. Roll each
portion of meat into a ball and then pat the meat down into a
circular patty slightly larger in diameter than the hamburger buns.
Cook the hamburger patties for 5 to 10 minutes per side, until done.
Lightly salt and pepper each burger patty.
Build the burger open-faced in the following order starting with the
bottom bun: On Bottom Bun - 1/2 cup shredded lettuce - hamburger
patty - 2 tablespoons chili queso - 4 or 5 crumbled tortilla chips -
2 teaspoons green onion.
On Top Bun - 1/2 tablespoon mayonnaise - 2 tablespoons pico de gallo -
2 tablespoons guacamole - 4 jalapeno slices.
Serve burger with extra queso and guacamole. May also serve french
fries on the side and use the chili queso for dipping.
This recipe yields 4 burgers.
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