December 27th, 2007 by alice
Tags: Famous, Lemon, Nicks, Shake, Ups
INGREDIENTS
- 1/4cupsugar
- 1lemon, cut in half
- 1cupcold water
- 1 1/2cupscracked ice
DIRECTIONS
- Using a manual juicer, squeeze juice from each half of the lemon into a large container with a secure lid.Toss in the lemon halves.
- Add the crushed ice, water and sugar.
- Secure lid and shake well - Pour into a large, tall glass.Enjoy!
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December 27th, 2007 by alice
Tags: Bean, Ive, Some, Soup, Wanting
INGREDIENTS
- 1 (1 lb)bag 16dry mixed beans
- 2tablespoonsoil
- 4carrots, diced
- 1green pepper, diced
- 3stalkscelery, leafy part included, chopped
- 1onion, diced
- 2bay leaves
- 2 (14 ounce)canschicken broth
- 3chicken bouillon cubes
- 2tablespoonschicken base
- 6cupswater(or more)
- 2tablespoons choppedgarlic
- 1/4lbham, diced
- 1/2lbCajun-style sausage, sliced
- salt and pepper
DIRECTIONS
- Soak dry beans overnight in water.
- Drain and rinse beans well.
- Add oil to a large pot.
- Cook onions, green pepper and celery until translucent.
- Add diced ham and sausage to the vegetables and cook until some of the fat has been released from the sausage.
- Skim off the fat from the mixture.
- Add remaining ingredients and cook over a low-medium heat for approximately 2 to 3 hours, adding additonal water if necessary.Remove the “foam” that accumulates.
- Salt and pepper to taste.
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December 27th, 2007 by alice
Tags: Bug, Chili, Lady
INGREDIENTS
- 2lbsextra lean ground beef, very lean
- 1 (14 1/2 ounce)canbeef broth
- 1 (8 ounce)cantomato sauce
- 1tablespoononion powder, rounded
- 2teaspoonsgarlic powder
- 6 1/2tablespoonschili powder
- 3teaspoonscumin
- 1/2teaspoonblack pepper
- 1/4teaspooncayenne pepper
- 1/2teaspoonsalt
- 1/2beef bouillon cube
- 1/2chicken bouillon cube
- 1/4teaspoonbrown sugar
- 1tablespoonadobo sauce
- 1jalapeno pepper, whole
- 1serrano pepper, whole
DIRECTIONS
- Make 3 seasoning packets, as follows:.
- Packet #1:mix together 1 tablespoon onion powder, 2 teaspoons of garlic powder and 1 tablespoon of chili powder.
- Packet #2:mix together 5 tablespoons of chili power, 2 teaspoons of cumin, black pepper, cayenne pepper, beef bullion and chicken bullion, brown sugar and adobo sauce.
- Packet #3:mix together 2 teaspoons chili powder, 1 tsp cumin and salt.
- In a 4-quart pot, brown the ground beef.After browning, drain the meat.Add back to pot along with 1 can of beef broth and the tomato sauce.Place 1 jalapeno pepper and 1 serrano pepper in the pot.Bring mixture to a boil and add packet #1.
- Cover and simmer on medium-low heat for 1 hour.Remove peppers, squeeze juice into separate container and set aside.Replace lid and continue simmering meat mixture for another 15 minutes.Add packet #2.
- Simmer, covered, for 30 minutes.Add the juice from the peppers and packet #3.
- Cover and simmer for another 15-20 minutes.
- Serve with chopped onions and grated cheese.
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December 27th, 2007 by alice
Tags: Green, Stuff
INGREDIENTS
- 8ounceswhipped topping
- 8ouncescrushed pineapple
- 1 (3 1/2 ounce)packageinstant pistachio pudding mix
- 2cupsminiature marshmallows
DIRECTIONS
- Combine whipped topping, pudding mix and crushed pineapple until fully integrated.
- Mix in marshmallows and let sit for an hour or two or until marshmallows have softened.
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December 27th, 2007 by alice
Tags: Bits, Chips, Chocolate, Scones, Toffee
INGREDIENTS
- 3 1/4cupsall-purpose flour
- 1/2cupgranulated sugar
- 1tablespoonbaking powder, plus
- 1/4teaspoonbaking powder
- 1/4teaspoonsalt
- 1cupsemisweet chipsor dark chocolate chips
- 1/2cupwalnuts, toasted and then chopped into small pieces*(See Below on How to Toast Walnuts)
- 1/2-1cup chocolate-coveredEnglish toffee bits(I recommend Hershey’s Heath Milk Chocolate English Toffee Bits)
- 2cupsheavy cream, chilled
-
Topping
- 2tablespoonsunsalted butter, melted
- granulated sugar
DIRECTIONS
- Preheat oven 375°F
- Lightly butter two heavy large baking sheets.
- In a large mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt; mix well.
- Stir in chocolate chips, nuts and toffee bits.
- In a large mixing bowl or bowl of an electric mixer (chill mixing bowl and beaters or whisk attachment in freezer for 15 minutes, or chill in refrigerator for one hour before whipping cream), whip the chilled heavy cream until stiff peaks form. Fold whipped cream into dry ingredients; combine well.
- Turn dough out onto a lightly floured work surface. Knead gently until soft dough forms; about 2 minutes.
- Form dough into ball and pat dough out to 1 1/4-inch thickness.
- Cut dough into 12 wedges.
- Transfer wedges to prepared baking sheets, spacing about 1-inch apart.
- For Topping:
- Brush scones with melted butter.
- Sprinkle each scone with a bit of granulated white sugar.
- Bake in preheated 375°F oven until golden brown, about 20 minutes.
- Serve warm or at room temperature.
- Store in airtight container at room temperature.
- How to toast walnuts:.
- Preheat oven to 350 degrees F.
- Toast walnuts BEFORE chopping them into smaller pieces.
- Place nuts in a single layer in an ungreased shallow pan or rimmed baking sheet such as a cookie sheet or jelly roll pan.
- (DO NOT use a baking sheet without sides or you may have nuts all over the oven if you accidentally tip the sheet when removing it from the oven.)
- Bake 5 to 10 minutes or until they are golden brown.
- A toasted walnut may look more GOLDEN than BROWN.
- They will continue to brown slightly after they’re removed from the oven.
- Stir once or twice or shake the pan during toasting to aid in even browning.
- Remove from pan to cool.
- After toasting and walnuts have cooled, store any leftover toasted walnuts in the refrigerator in an airtight container for up to 1 to 2 weeks.
- Note:
- The first time you try toasting walnuts, it’s better to err on the side of under-toasting than over-toasting.
- As walnuts toast, you’ll notice a change in their fragrance as well as their color.
- ****Cook time does not include chilling beaters and bowl.
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