June 27th, 2007 by alice
Tags: Burgers, Hawaiian, Honey
INGREDIENTS
- 1/2cuphoney
- 1/4teaspoonground cinnamon
- 1/4teaspoonpaprika
- 1/4teaspooncurry powder
- 1/8teaspoonground ginger
- 1/8teaspoonground nutmeg
- 2lbsground beefor ground turkey
- 1/4cupsoy sauce
- 1 (23 ounce)can slicedpineapple rings, drained
- 8hamburger buns, toasted
- lettuce leaves (optional)
DIRECTIONS
- In a bowl, combine the first six ingredients; add beef and mix well.
- Shape into eight 3/4-in. thick patties.
- Grill the burgers, uncovered over medium-hot heat for 3 minutes on each side.
- Brush with soy sauce.
- Continue grilling for 4-6 minutes or until juices run clear, basting and turning several times.
- During the last 4 minutes, grill the pineapple slices until browned, turning once.
- Serve burgers and pineapple on buns with lettuce if desired.
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June 27th, 2007 by alice
Tags: Swamp, Water
INGREDIENTS
- 2cups coldmilk
- 1 (85 g)packageblackberry Jell-O
- 2 1/2cupsvanilla ice creamor frozen yogurt
DIRECTIONS
- Pour milk in blender.
- Add jelly powder and ice cream; put lid on blender.
- Blend at high speed 30 seconds or until smooth.
- Pour into glasses and serve immediately.
- For a “frosty” look, freeze glasses for 1/2 hour before serving.
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June 27th, 2007 by alice
Tags: Chickpea, Marinated, Salad
INGREDIENTS
- 1 (15 ounce)cangarbanzo beans(chickpea)
- 1cupcherry tomatoes, halved
- 1/2cupgreen onions, chopped
- 2tablespoonsrice wine vinegar
- 1tablespoonfresh lemon juice
- 1tablespoonolive oil
- 1packetSplenda sugar substitute
- 1/2teaspoonsalt
- 1/2teaspoondried dill weed
- 1/2teaspoondried thyme
- 1/4teaspoonpepper
- 2teaspoonsgarlic, minced
DIRECTIONS
- Drain and rinse the chickpeas (you may use other beans-black, black-eyed peas, cannellini, etc.) Put the chickpeas, onions and tomato halves in a bowl.
- In a separate bowl mix the remaining ingredients and blend well.
- Pour the dressing over the bean mixture and toss gently.
- Cover and marinate overnight.
- The chickpeas will absorb the flavor nicely.
- Serve as a side dish, or cut up some leftover chicken breasts and place the bean salad on a bed of salad greens and place the chicken on top.
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June 27th, 2007 by alice
Tags: Best, Bundt, Cake, Chocolate, Dark, Moist, Thebsolute
INGREDIENTS
- 2/3cupcocoa
- 2 1/4cupsflour
- 2cupssugar
- 1 1/2teaspoonsbaking powder
- 1 1/2teaspoonsbaking soda
- 3/4teaspoonsalt
- 1 1/2teaspoonsinstant coffee granules
- 1 1/2cupsunsweetened orange juice
- 3eggs
- 1 1/4cupscanola oilor vegetable oil
-
STREUSAL FILLING
- 1cup choppedwalnuts
- 1/2cupcoconut (optional)
- 1/3cupbrown sugar
- 2teaspoonscinnamon
- 2tablespoonscocoa powder
- 1/2cupchocolate chips
DIRECTIONS
- Set oven to 350 degrees.
- Set rack to second-lowest postion.
- WELL GREASE and flour a Bundt pan (use my recipe#78579 if desired to grease the pan).
- If using the streusel, mix all streusel ingredients; set aside.
- In an extra large mixing bowl, dump ALL cake ingredients; mix well until combined on medium speed of an electric mixer for about 3 minutes.
- If layering with streusel, pour half of the cake batter into prepared Bundt pan.
- Sprinkle the streusel mix evenly over batter.
- Top with remaining cake batter.
- Bake for 60-70 minutes (may take a little longer to bake if making the cake with the streusel filling).
- Cool in pan for about 15-20 minutes before removing.
- Frost or glaze if desired when completely cooled.
- Delicious and moist!
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June 27th, 2007 by alice
Tags: Cake, Chocolateange, Truffle
INGREDIENTS
- 1package betty crocker supermoist chocolatefudge cake mix
- 1 1/3cupswater
- 1/2cupvegetable oil
- 3eggs
- 2teaspoons pureorange extract
- 1container betty crocker rich and creamy ready to spreadchocolate frosting
-
Optional glaze
- 1/3cupheavy whipping cream
- 1/2cupsemi-sweet chocolate chips
DIRECTIONS
- Preheat oven to 350 degrees F.
- Mix cake mix, water, oil, eggs, and orange extract until well blended.
- Pour into greased and floured tube pan or bundt pan.
- Bake for 40 minutes or until done.
- Cool for 10 minutes on wire rack.
- Turn cake onto platter and allow to cool completely.
- When cool, frost with ready to spread frosting.
- Optional glaze.
- Heat whipping cream in 1 qt.
- saucepan over medium heat until hot (do not boil).
- Remove from heat.
- Stir in chocolate chips and stir until melted and smooth.
- Drizzle over top of cake slowly, allowing to drizzle down the edges.
- If the optional glaze is used, refrigerate for 1 hour before serving, to allow the chocolate to harden.
- Keep refrigerated.
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