March 30th, 2006 by alice
Tags: Candy, Nuts
INGREDIENTS
- 1 1/2cupscashewsor peanutsor whole almonds or pecan halves(raw or roasted)
- 1/2cupsugar
- 2tablespoonsbutter
- 1/2teaspoonvanilla
DIRECTIONS
- Line a baking sheet with foil; butter the foil and set aside.
- In a 10-inch, heavy skillet combine nuts, sugar, butter and vanilla; cook over medium-high heat, shaking skillet occasionally, until sugar begins to melt Do Not Stir.
- Reduce heat to low; continue cooking until sugar is golden brown, stirring occasionally.
- Remove skillet from heat; pour nut mixture onto the prepared baking sheet; cool completely and break into clusters.
- Store tightly covered in the fridg for up to 3 weeks.
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March 30th, 2006 by alice
Tags: Roasted, Soup, Tomatovegetable
INGREDIENTS
- 6beefsteak tomatoes
- 2leeks, white and pale green parts only
- 2carrots
- 4clovesgarlic, peeled
- 2tablespoonsolive oil
- kosher salt
- ground black pepper
- 2 (14 1/2 ounce)cansvegetable broth
- 1cupwater
- 1/4cupfresh basil, chopped
DIRECTIONS
- Preheat the oven to 425 degrees.
- Cut tomatoes in half and remove core (you can leave the seeds).
- Rinse the leeks and cut into 1/2″ slices.
- Peel the carrots and cut into 1/4″ slices.
- Toss the tomatoes, leeks, carrots, and garlic with the olive oil to fully coat.
- Sprinkle with salt and pepper.
- Place vegetables in a roasting pan in a single layer.
- Bake for 1 hour.
- Peel skins off of the tomatoes.
- In a saucepan, bring the vegetables, broth, and water to a boil.
- Reduce heat and simmer for about 10 minutes.
- Puree in blender in batches.
- Pour back into saucepan.
- Add chopped basil and adjust seasonings if necessary.
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March 30th, 2006 by alice
Tags: Belly, Busting, Chops, Grannies, Pork
INGREDIENTS
- 4-6pork chops
- 3tablespoonsoil
- regular tablemustard(I use Frenches)
- 3(10-13 1/3 ounce)canschicken and rice soup(You may use chicken broth with a handful of rice or cream of mushroom soup.)
- 1-3cupmilk
- 1/4cupcornstarch, mixed with about
- 3/4cupwater
- salt (optional)
DIRECTIONS
- Trim any excess fat.
- Brown pork chops in frypan with oil.
- When browned but not thoroughly cooked spread mustard over both sides of chops.
- Pour the cans of soup over the pork chops and let simmer for about 45 minutes.
- Keep an eye on it so it doesn’t get dry.
- If the chops are thick like Costco chops you may want to add a little more water and cook a little longer.
- When meat is tender take the chops out of the pan and add some milk and stir to make a gravy.
- Bring to boil and add cornstarch and water mixture.
- Add more milk if it gets to thick.
- Add salt if needed.
- Bring to boil and put chops into the gravy.
- Serve over mashed potatoes or white rice.
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March 30th, 2006 by alice
Tags: Baby, Browns, Hot
INGREDIENTS
- 24slices pumpernickelminiature party rye rounds
- 3tablespoonsbutteror margarine
- 3tablespoonsflour
- 1/2cup shreddedsharp cheddar cheese
- 1cupmilk
- 1 1/2cups dicedcooked turkey
- salt
- 1/4teaspooncayenne pepper
- 1/2cup fresh gratedparmesan cheese
- 6slicesbacon, cooked and crumbled
DIRECTIONS
- Place bread slices on a lightly greased baking sheet.
- Bake at 500 degrees for 3-4 minutes; set aside.
- In a saucepan over low heat, melt butter.
- Add flour; whisk continually until smooth.
- Add cheddar cheese and whisk until cheese melts.
- Gradually whisk in milk; cook and whisk continually over medium heat until thickened and bubbly.
- Add in turkey, salt, and pepper; stir to combine.
- Spread warm cheese sauce evenly over bread slices.
- Sprinkle with Parmesan cheese and bacon.
- Bake at 500 degrees for 2 minutes or until Parmesan is melted.
- Serve hot.
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March 30th, 2006 by alice
Tags: Beef, Soup, Southwestern, Vegetable
INGREDIENTS
- 1lblean ground beef
- 5cupswater
- 2 (15 ounce)canscanned Mexican style stewed tomatoes, undrained
- 1 (16 ounce)canblack beans, rinsed and drained
- 1 (16 ounce)candark red kidney beans, rinsed and drained
- 1 (15 ounce)canwhole kernel corn, drained
- 1 (15 ounce)canpinto beans, rinsed and drained
- 1 (15 ounce)cantomato sauce
- 1 (8 ounce)cancut green beans, drained
- 1 (1 3/4 ounce)envelopechili seasoning mix
- 1largeonion, diced
- 1green bell pepper, diced
- 2-3clovesgarlic, minced
- salt and pepper
- hot sauce
DIRECTIONS
- In a large pot, brown the ground beef; stir to crumble the ground beef; drain.
- Add in water and remaining ingredients.
- Bring to a boil; lower heat and simmer for about 2 hours, stirring occasionally (I simmer covered for the first 1 1/2 hours, then uncovered the last 30 minutes).
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