From Hometown Recipes for the Holidays
1 pound ground beef
1/2 pound mild Italian sausage
1 medium onion, chopped
1 cup cracker crumbs or cracker meal
1 6-ounce can tomato paste
3 eggs, beaten
3 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
2 bacon slices, halved
Preheat oven to 350. Combine the ground beef, sausage, onion, crackers, tomato paste, eggs, chili powder, salt, and pepper in a large bowl; mix well.
Place the bacon strips on the bottom of a loaf pan. Place the ground beef mixture on top of the bacon. Pat down with fingertips to spread evenly.
Bake for 1 hour and 5 minutes. Remove from the oven and let stand for 10 minutes. Invert on a cutting board and slice.
Tuesday, February 3, 2009
Wednesday, January 28, 2009
Retro Cherry Pound Cake
From Hometown Recipes for the Holidays
Cake
1 1/2 cups shortening or 1 cup shortening plus 1/2 cup margarine, softened
3 cups sugar
6 eggs
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3 3/4 cups sifted flour
3/4 cup milk
One 10-ounce jar maraschino cherries, drained and chopped
Icing
One 3-ounce package cream cheese, softened
1/4 cup margarine or butter, softened
2 cups powdered sugar
1 teaspoon vanilla or almond extract
1/2 cup sweetened flaked coconut, optional
1/2 cup chopped nuts
Grease and flour a 9 inch tube pan. Do not preheat the oven.
To prepare the cake, combine the shortening and sugar in a large bowl; beat with a mixer at medium speed until well blended. Add the eggs, 1 at a time, and beat until well blended. Add the extracts and beat well. Add the flour alternatively with the milk, starting and ending with the flour. Beat well after each addition. Fold in half of the cherries.
Pour the batter into the prepared pan. Bake at 300 for 90 minutes or until a wooden pick inserted in the center comes out almost clean. Cool the cake in the pan on a wire rack for 10 minutes and then invert onto a plate.
To prepare the icing, combine the cream cheese, margarine, sugar, and vanilla in a medium bowl; beat with a mixer at low speed until smooth. Spread the icing on the top and sides of cake. Sprinkle the remaining cherries and nuts and coconut if using on top.
Cake
1 1/2 cups shortening or 1 cup shortening plus 1/2 cup margarine, softened
3 cups sugar
6 eggs
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3 3/4 cups sifted flour
3/4 cup milk
One 10-ounce jar maraschino cherries, drained and chopped
Icing
One 3-ounce package cream cheese, softened
1/4 cup margarine or butter, softened
2 cups powdered sugar
1 teaspoon vanilla or almond extract
1/2 cup sweetened flaked coconut, optional
1/2 cup chopped nuts
Grease and flour a 9 inch tube pan. Do not preheat the oven.
To prepare the cake, combine the shortening and sugar in a large bowl; beat with a mixer at medium speed until well blended. Add the eggs, 1 at a time, and beat until well blended. Add the extracts and beat well. Add the flour alternatively with the milk, starting and ending with the flour. Beat well after each addition. Fold in half of the cherries.
Pour the batter into the prepared pan. Bake at 300 for 90 minutes or until a wooden pick inserted in the center comes out almost clean. Cool the cake in the pan on a wire rack for 10 minutes and then invert onto a plate.
To prepare the icing, combine the cream cheese, margarine, sugar, and vanilla in a medium bowl; beat with a mixer at low speed until smooth. Spread the icing on the top and sides of cake. Sprinkle the remaining cherries and nuts and coconut if using on top.
Blueberry Jello Salad
From Hometown Recipes for the Holidays by: American Profile
One 6-ounce box black cherry jello
2 cups fresh blueberries
one 16-ounce can crushed pineapple, drained
1/2 cup sugar
one 16-ounce container sour cream
one 8-0unce package cream cheese
1 cup chopped pecans, toasted
Prepare the jello according to the package directions in a large bowl. Add the blueberries and pineapple. Pour into a 13x9 inch glass dish. Refrigerate until set.
Combine the sugar, sour cream, cream cheese, and chopped pecans in a bowl; mix well to spreading consistency. Spread over the set jello and refrigerate until ready to serve.
One 6-ounce box black cherry jello
2 cups fresh blueberries
one 16-ounce can crushed pineapple, drained
1/2 cup sugar
one 16-ounce container sour cream
one 8-0unce package cream cheese
1 cup chopped pecans, toasted
Prepare the jello according to the package directions in a large bowl. Add the blueberries and pineapple. Pour into a 13x9 inch glass dish. Refrigerate until set.
Combine the sugar, sour cream, cream cheese, and chopped pecans in a bowl; mix well to spreading consistency. Spread over the set jello and refrigerate until ready to serve.
Monday, November 17, 2008
Chocolate Peanut Butter Cake
From The Comfort Table by Katie Lee Joel
Cake:
2 sticks unsalted butter
1 cup buttermilk
1/2 cup cocoa powder
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs, lightly beaten
1 teaspoon vanilla extract
1 (18 ounce) jar creamy peanut butter (about 2 cups)
Frosting:
8 tablespoons unsalted butter
1/4 cup cocoa powder
6 tablespoons buttermilk
1 (16 ounce) package powdered sugar, sifted
For the cake:
Preheat oven to 350. Grease a 13X9X2 pan.
Place the butter, buttermilk, cocoa, and 1 cup water in a medium saucepan over medium-low heat. Stir constantly until just lightly bubbling. Be careful not to let the milk scorch. REmove from heat and set aside.
IN a large bowl, combine the flour, sugar, and baking soda. Add the eggs and vanilla and stir with a wooden spoon until smooth. Slowly pour in the chocolate mixture and mix well. Pour the batter into the baking pan and bake for about 20 minutes, until a toothpick comes out clean.
While the cake is warm, spoon the peanut butter over the top and gently spread evenly. Let the cake cool until the peanut butter is firm, about 1 hour.
For the frosting:
Place the butter, cocoa, and buttermilk in a medium saucepan over medium low heat. Stir constantly until just lightly bubbling. Remove from heat. Add powdered sugar and mix well. Pour the frosting over the peanut butter, spreading as necessary to cover the top. Let cool until the frosting is firm, about 1 hour.
Cake:
2 sticks unsalted butter
1 cup buttermilk
1/2 cup cocoa powder
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs, lightly beaten
1 teaspoon vanilla extract
1 (18 ounce) jar creamy peanut butter (about 2 cups)
Frosting:
8 tablespoons unsalted butter
1/4 cup cocoa powder
6 tablespoons buttermilk
1 (16 ounce) package powdered sugar, sifted
For the cake:
Preheat oven to 350. Grease a 13X9X2 pan.
Place the butter, buttermilk, cocoa, and 1 cup water in a medium saucepan over medium-low heat. Stir constantly until just lightly bubbling. Be careful not to let the milk scorch. REmove from heat and set aside.
IN a large bowl, combine the flour, sugar, and baking soda. Add the eggs and vanilla and stir with a wooden spoon until smooth. Slowly pour in the chocolate mixture and mix well. Pour the batter into the baking pan and bake for about 20 minutes, until a toothpick comes out clean.
While the cake is warm, spoon the peanut butter over the top and gently spread evenly. Let the cake cool until the peanut butter is firm, about 1 hour.
For the frosting:
Place the butter, cocoa, and buttermilk in a medium saucepan over medium low heat. Stir constantly until just lightly bubbling. Remove from heat. Add powdered sugar and mix well. Pour the frosting over the peanut butter, spreading as necessary to cover the top. Let cool until the frosting is firm, about 1 hour.
Pumpkin Muffins
From The Comfort Table by Katie Lee Joel
Pumpkin Muffins
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 cups sugar
1/2 cup canola oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 (15 oz) can pure pumpkin puree (not pie filling)
Preheat oven to 350. Grease a 12-cup muffin tin.
In a small bowl, mix together the flour, baking soda, cinnamon, nutmeg, and salt.
In a medium bowl, beat together the sugar, oil, eggs, and vanilla. Add the pumpkin and mix well. Add the dry ingredients and stir until just combined.
Pour the batter into the muffin tin. Bake for 20 minutes, or until a toothpick comes out clean. Let the muffin tin cool on a wire rack for 10 minutes then remove the muffins.
**She must have a huge muffin tin because I was able to make 20 muffins.
Pumpkin Muffins
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 cups sugar
1/2 cup canola oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 (15 oz) can pure pumpkin puree (not pie filling)
Preheat oven to 350. Grease a 12-cup muffin tin.
In a small bowl, mix together the flour, baking soda, cinnamon, nutmeg, and salt.
In a medium bowl, beat together the sugar, oil, eggs, and vanilla. Add the pumpkin and mix well. Add the dry ingredients and stir until just combined.
Pour the batter into the muffin tin. Bake for 20 minutes, or until a toothpick comes out clean. Let the muffin tin cool on a wire rack for 10 minutes then remove the muffins.
**She must have a huge muffin tin because I was able to make 20 muffins.
Wednesday, September 3, 2008
Chilis Chicken Enchilada Soup
1 T oil
1 pound skinless boneless chicken breasts
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
one 16 ounce box Velveeta, diced
1 tsp. salt
1 tsp. chili powder
1/2 tsp. ground cumin
Garnish
shredded cheddar
crumbled blue tortilla chips
salsa or pico de gallo
1. Add 1 T oil to a large pot over med. heat. Add chicken to pot and brown for 4-5 minutes per side. Set chicken aside.
2. Add onion and garlic to the pot and saute over med. heat for about 2 minutes, or until onion begins to become translucent. Add chicken broth.
3. Combine masa harina with 2 cups water in a med. bowl and whisk until blended. Add masa mixture to pot with onion, garlic, and broth.
4. Add remaining water, enchilada sauce, cheese, and spices to pot and bring to a boil.
5. Shred the chicken into small, bitesize pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
6. Serve soup and garnish immediately.
1 pound skinless boneless chicken breasts
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
one 16 ounce box Velveeta, diced
1 tsp. salt
1 tsp. chili powder
1/2 tsp. ground cumin
Garnish
shredded cheddar
crumbled blue tortilla chips
salsa or pico de gallo
1. Add 1 T oil to a large pot over med. heat. Add chicken to pot and brown for 4-5 minutes per side. Set chicken aside.
2. Add onion and garlic to the pot and saute over med. heat for about 2 minutes, or until onion begins to become translucent. Add chicken broth.
3. Combine masa harina with 2 cups water in a med. bowl and whisk until blended. Add masa mixture to pot with onion, garlic, and broth.
4. Add remaining water, enchilada sauce, cheese, and spices to pot and bring to a boil.
5. Shred the chicken into small, bitesize pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
6. Serve soup and garnish immediately.
Tuesday, August 5, 2008
PF Changs Orange Peel Chicken
Top Secret Restaurant Recipes Volume Two
1 T oil
2 T minced garlic
4 green onions, sliced
1 cup tomato sauce
1/2 cup water
1/4 cup sugar
2 T chili garlic sauce
1 T soy sauce
1/2 cup oil
4 skinless, boneless chicken breasts
1/2 cup cornstarch
peel from 1/4 orange, julienned into 1/8 in. strips
Prepare sauce by heating 1 T of oil in a medium saucepan over medium heat. Add garlic and green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar, chili sauce, and soy sauce and bring to a boil. Simmer 5-6 minutes or until sauce thickens, then turn off the heag.
Prepare the chicken by heating 1/2 cup oil in a wok over medium heat. Slice chicken breast into bite size pieces. Coat each piece with cornstarch. Arrange chicken on a plate until all chicken is coated. When oil in the wok is hot, add half the chicken to the oil and cook for a couple of minutes or until brown on one side, then flip. When chicken is golden brown, remove the pieces to a rack to drain. Repeat with remaining chicken. When all chicken is cooked rinse the oil out of the wok with water and place it back on the stove to heat up.
When wok is hot again add orange peel and chicken. Heat for 20-30 seconds, stirring gently. Add sauce to the pan and cook for 2 minutes. Stir the dish a couple times but do it gently so you don't knock the coating off the chicken. Cook until the sauce thickens then serve with rice on the side.
1 T oil
2 T minced garlic
4 green onions, sliced
1 cup tomato sauce
1/2 cup water
1/4 cup sugar
2 T chili garlic sauce
1 T soy sauce
1/2 cup oil
4 skinless, boneless chicken breasts
1/2 cup cornstarch
peel from 1/4 orange, julienned into 1/8 in. strips
Prepare sauce by heating 1 T of oil in a medium saucepan over medium heat. Add garlic and green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar, chili sauce, and soy sauce and bring to a boil. Simmer 5-6 minutes or until sauce thickens, then turn off the heag.
Prepare the chicken by heating 1/2 cup oil in a wok over medium heat. Slice chicken breast into bite size pieces. Coat each piece with cornstarch. Arrange chicken on a plate until all chicken is coated. When oil in the wok is hot, add half the chicken to the oil and cook for a couple of minutes or until brown on one side, then flip. When chicken is golden brown, remove the pieces to a rack to drain. Repeat with remaining chicken. When all chicken is cooked rinse the oil out of the wok with water and place it back on the stove to heat up.
When wok is hot again add orange peel and chicken. Heat for 20-30 seconds, stirring gently. Add sauce to the pan and cook for 2 minutes. Stir the dish a couple times but do it gently so you don't knock the coating off the chicken. Cook until the sauce thickens then serve with rice on the side.
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