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Thursday, March 31, 2016

roasted brussels sprouts

Ingredients

  • Servings: 6
  • 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (205 degrees c).
  • place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
  • roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

chocolate crinkles ii

Ingredients

  • Servings: 6
  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar

Recipe

    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs

  • in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
  • preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
  • bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Roasted Garlic Cauliflower

Ingredients

  • Servings: 6
  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 1 large head cauliflower, separated into florets
  • 1/3 cup grated parmesan cheese
  • salt and black pepper to taste
  • 1 tablespoon chopped fresh parsley

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
  • place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
  • bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

chocolate crinkles ii

Ingredients

  • Servings: 6
  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar

Recipe

    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs

  • in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
  • preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
  • bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

pizza dough i

Ingredients

  • Servings: 1
  • 3 cups all-purpose flour
  • 1 (.25 ounce) package active dry yeast
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 cup warm water (110 degrees f/45 degrees c)

Recipe

    Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins

  • combine flour, salt, sugar, and yeast in a large bowl. mix in oil and warm water. spread out on a large pizza pan. top as desired.
  • bake at 375 degrees c (190 degrees c) for 20 to 25 minutes.

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Mouth-watering Stuffed Mushrooms

Ingredients

  • Servings: 12
  • 12 whole fresh mushrooms
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cayenne pepper

Recipe

    Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
  • heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
  • when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
  • bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

roasted brussels sprouts

Ingredients

  • Servings: 6
  • 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (205 degrees c).
  • place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
  • roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Wednesday, March 30, 2016

too much chocolate cake

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package devil's food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup warm water
  • 2 cups semisweet chocolate chips

Recipe

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
  • bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. cool cake thoroughly in pan at least an hour and a half before inverting a plate if desired, dust the cake with powdered sugar.

chocolate crinkles ii

Ingredients

  • Servings: 6
  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar

Recipe

    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs

  • in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
  • preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
  • bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

chocolate crinkles ii

Ingredients

  • Servings: 6
  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar

Recipe

    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs

  • in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
  • preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
  • bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

cookies and peppermint ice cream cake

Ingredients

  • Servings: 1
  • 30 cream-filled chocolate sandwich cookies (such as oreo®)
  • 1/2 cup butter
  • 2 cups confectioners' sugar
  • 9 tablespoons unsweetened cocoa powder
  • 1 tablespoon vegetable oil
  • 2 eggs, beaten
  • 1/2 gallon peppermint ice cream

Recipe

    Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 1 hr 50 mins

  • in batches of 5 cookies at a time, pulverize the cookies in a blender until fine. set the last batch of 5 crumbled cookies aside; place the remaining cookies into the bottom of a 9x13-inch pan, and smooth into a crust.
  • melt butter in a saucepan over low heat, and stir in the confectioners' sugar, cocoa, and vegetable oil into a smooth mixture. pour in the beaten eggs, and whisk constantly until the mixture is hot (do not boil) and thickened to a fudgy consistency, about 5 minutes. pour the thickened fudge over the crushed cookie crust, smooth into a layer, and freeze cake at least 30 minutes.
  • set the peppermint ice cream out to soften for about 10 minutes. cut the softened ice cream into slices, and place the ice cream slices over the fudge filling. smooth the ice cream out into an even layer, and sprinkle reserved crushed cookies on top for garnish. freeze the dessert for 1 to 2 hours before serving.

daddy's savory tomato biscuits

Ingredients

  • Servings: 18
  • 3 cups self-rising flour
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon white sugar
  • 1/2 cup shortening
  • 1 cup tomato-vegetable juice cocktail

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins

  • preheat oven to 400 degrees f (200 degrees c). grease a baking sheet.
  • stir the flour, baking soda, salt, and sugar together in a bowl, and cut in the shortening with a pastry cutter until the mixture looks like crumbs. mix in the vegetable juice cocktail just until moist, and turn out a well-floured work surface. gently knead several times just until dough holds together, roll out to 1/2-inch thick, and cut into rounds with a biscuit cutter. place the biscuits the prepared baking sheet.
  • bake in the preheated oven until risen and lightly browned, 8 to 10 minutes.

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Tuesday, March 29, 2016

roasted brussels sprouts

Ingredients

  • Servings: 6
  • 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (205 degrees c).
  • place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
  • roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

too much chocolate cake

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package devil's food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup warm water
  • 2 cups semisweet chocolate chips

Recipe

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
  • bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. cool cake thoroughly in pan at least an hour and a half before inverting a plate if desired, dust the cake with powdered sugar.

honey whole wheat challah

Ingredients

  • Servings: 3
  • 2 teaspoons active dry yeast
  • 2 1/8 cups warm water (110 degrees f/45 degrees c)
  • 1 cup bread flour
  • 1/3 cup vegetable oil
  • 1/3 cup honey, or more to taste
  • 3 eggs
  • 2 teaspoons salt
  • 2 cups bread flour, or more if needed
  • 3 cups whole wheat flour, or more if needed
  • 1 egg
  • 1 teaspoon water
  • 1/4 cup sesame seeds

Recipe

    Preparation Time: 35 mins Cook Time: 40 mins Ready Time: 3 hrs 45 mins

  • in a large bowl, mix yeast, warm water and 1 cup of bread flour into a thin batter, and let stand until the mixture shows frothy , about 10 minutes. stir in vegetable oil, honey, 3 eggs, and salt until well combined. beat in 2 more cups of bread flour and the whole wheat flour, alternating flours by cupfuls, until the dough is too stiff to stir in more flour.
  • turn the dough out a floured surface, and knead until smooth and elastic, about 10 minutes, adding more flour if needed to form a slightly sticky dough. form the dough into a round shape. lightly oil a bowl, place the dough in the bowl, and turn the dough over a few times to oil the surface. cover the bowl with a plastic bag, and let rise in a warm, draft-free place until doubled, 1 to 2 hours.
  • punch down the dough, knead it a few times to remove some of the , and cut it into 3 equal-sized pieces. cut the first piece into 3 equal parts. set the rest of the dough aside under a cloth to prevent drying out while you braid the first loaf.
  • working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. ropes should be fatter in the middle and thinner at the ends. pinch 3 ropes together at the top and braid them. starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) take the strand farthest to the left, and move it over the new middle strand. continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. repeat for the other 2 loaves, place them on a baking sheet lined with parchment paper, and let rise until doubled, 45 minutes to 1 hour.
  • preheat an oven to 350 degrees f (175 degrees c). beat 1 egg with 1 teaspoon of water in a small bowl, and brush the egg mixture over the braided challah loaves. sprinkle with sesame seeds.
  • bake in the preheated oven until the tops are a deep golden brown and the loaves sound hollow when tapped on the bottom, about 40 minutes. cool on a rack before slicing.

chocolate crinkles ii

Ingredients

  • Servings: 6
  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar

Recipe

    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs

  • in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
  • preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
  • bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

roasted brussels sprouts

Ingredients

  • Servings: 6
  • 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (205 degrees c).
  • place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
  • roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Roasted Garlic Cauliflower

Ingredients

  • Servings: 6
  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 1 large head cauliflower, separated into florets
  • 1/3 cup grated parmesan cheese
  • salt and black pepper to taste
  • 1 tablespoon chopped fresh parsley

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
  • place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
  • bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Hot Dog

Ingredients

  • Servings: 4
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 2 large bell peppers, chopped
  • 1 (16 ounce) package hot dogs, cut into 1/2-inch pieces
  • 1 (28 ounce) can stewed tomatoes
  • 1 teaspoon dried oregano
  • salt and pepper to taste

Recipe

    Preparation Time: 10 mins Cook Time: 11 mins Ready Time: 21 mins

  • heat oil in large skillet over medium-high heat. cook the onions and peppers in the oil until tender crisp, about 3 minutes.
  • stir in hot dogs, and cook until lightly browned, about 3 minutes. stir in the tomatoes, and season with oregano, salt, and pepper; cook for 3 to 5 minutes, or until hot dogs are heated through.

Mouth-watering Stuffed Mushrooms

Ingredients

  • Servings: 12
  • 12 whole fresh mushrooms
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cayenne pepper

Recipe

    Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
  • heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
  • when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
  • bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Monday, March 28, 2016

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

chocolate crinkles ii

Ingredients

  • Servings: 6
  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar

Recipe

    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs

  • in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
  • preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
  • bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

chocolate crinkles ii

Ingredients

  • Servings: 6
  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar

Recipe

    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs

  • in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
  • preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
  • bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

chocolate crinkles ii

Ingredients

  • Servings: 6
  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar

Recipe

    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs

  • in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
  • preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
  • bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Sunday, March 27, 2016

roasted brussels sprouts

Ingredients

  • Servings: 6
  • 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (205 degrees c).
  • place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
  • roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

roasted brussels sprouts

Ingredients

  • Servings: 6
  • 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (205 degrees c).
  • place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
  • roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

passover rolls ii

Ingredients

  • Servings: 4
  • 2 cups matzo meal
  • 1 1/2 cups boiling water
  • 1/2 cup vegetable oil
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • 4 eggs, beaten

Recipe

  • preheat oven to 375 degrees f (190 degrees c). grease a cookie sheet.
  • in a large mixing bowl, combine matzo meal, water, oil, sugar, and salt. mix well then let mixture cool.
  • add eggs to the mixture. drop rolls by rounded tablespoons the prepared cookie sheet.
  • bake at 375 degrees f (190 degrees c) for one hour, checking to make sure they are golden brown and not burned.

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Roasted Garlic Cauliflower

Ingredients

  • Servings: 6
  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 1 large head cauliflower, separated into florets
  • 1/3 cup grated parmesan cheese
  • salt and black pepper to taste
  • 1 tablespoon chopped fresh parsley

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
  • place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
  • bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Pumpkin Muffins Ii

Ingredients

  • Servings: 1
  • 1 small sugar pumpkin, seeded
  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cloves
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 2/3 cup vegetable oil
  • 3 eggs

Recipe

    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). grease 12 muffin cups or line with paper muffin liners.
  • split pumpkin in half. remove seeds and strings. place on baking sheet, cut side down. cover with foil and bake in preheated oven until tender, about 90 minutes. remove pumpkin pulp and puree in blender. measure out 2 cups pumpkin puree; set aside.
  • in a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. in a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. stir pumpkin mixture into flour mixture until smooth. scoop batter into prepared muffin cups.
  • bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

chocolate crinkles ii

Ingredients

  • Servings: 6
  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar

Recipe

    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs

  • in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
  • preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
  • bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Fried Chicken With Creamy Gravy

Ingredients

  • Servings: 8
  • 1/2 cup milk
  • 1 egg, beaten
  • 1 cup all-purpose flour
  • 2 teaspoons garlic salt
  • 1 teaspoon paprika
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon poultry seasoning
  • 1 (4 pound) whole chicken, cut into pieces
  • 3 cups vegetable oil
  • 1 cup chicken broth
  • 1 cup milk

Recipe

    Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins

  • in a medium bowl, beat together 1/2 cup milk and egg. in a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. place chicken in bag, seal, and shake to coat. dip chicken in milk and egg mixture, then once more in flour mixture. reserve any remaining flour mixture.
  • in a large skillet, heat oil to 365 degrees f (185 degrees c). place coated chicken in the hot oil, and brown on all sides. reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. remove chicken from skillet, and drain on paper towels.
  • discard all but 2 tablespoons of the frying oil. over low heat, stir in 2 tablespoons of the reserved flour mixture. stirring constantly, cook about 2 minutes. whisk in chicken stock, scraping browned bits off bottom of skillet. stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. reduce heat to low, and simmer for about 5 minutes. serve immediately with the chicken.

Saturday, March 26, 2016

Mouth-watering Stuffed Mushrooms

Ingredients

  • Servings: 12
  • 12 whole fresh mushrooms
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cayenne pepper

Recipe

    Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
  • heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
  • when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
  • bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

chocolate crinkles ii

Ingredients

  • Servings: 6
  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar

Recipe

    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs

  • in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
  • preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
  • bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

too much chocolate cake

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package devil's food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup warm water
  • 2 cups semisweet chocolate chips

Recipe

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
  • bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. cool cake thoroughly in pan at least an hour and a half before inverting a plate if desired, dust the cake with powdered sugar.

Friday, March 25, 2016

chocolate crinkles ii

Ingredients

  • Servings: 6
  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar

Recipe

    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs

  • in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
  • preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
  • bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

traditional white bread

Ingredients

  • Servings: 2
  • 2 (.25 ounce) packages active dry yeast
  • 3 tablespoons white sugar
  • 2 1/2 cups warm water (110 degrees f/45 degrees c)
  • 3 tablespoons lard, softened
  • 1 tablespoon salt
  • 6 1/2 cups bread flour

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 2 hrs 30 mins

  • in a large bowl, dissolve yeast and sugar in warm water. stir in lard, salt and two cups of the flour. stir in the remaining flour, 1/2 cup at a time, beating well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • deflate the dough and turn it out a lightly floured surface. divide the dough into two equal pieces and form into loaves. place the loaves into two lightly greased 9x5 inch loaf pans. cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  • preheat oven to 425 degrees f (220 degrees c).
  • bake at 375 degrees f (190 degrees c) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Sam's Famous Carrot Cake

Ingredients

  • Servings: 1
  • 3 eggs
  • 3/4 cup buttermilk
  • 3/4 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups shredded carrots
  • 1 cup flaked coconut
  • 1 cup chopped walnuts
  • 1 (8 ounce) can crushed pineapple with juice
  • 1 cup raisins

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 40 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour an 8x12 inch pan.
  • in a medium bowl, sift together flour, baking soda, salt and cinnamon. set aside.
  • in a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. mix well. add flour mixture and mix well.
  • in a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
  • using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
  • pour into prepared 8x12 inch pan, and bake at 350 degrees f (175 degrees c) for 1 hour. check with toothpick.
  • allow to cool for at least 20 minutes before serving.

Vegetarian Cassoulet

Ingredients

  • Servings: 8
  • 2 tablespoons olive oil
  • 1 onion
  • 2 carrots, peeled and diced
  • 1 pound dry navy beans, soaked overnight
  • 4 cups mushroom broth
  • 1 cube vegetable bouillon
  • 1 bay leaf
  • 4 sprigs fresh parsley
  • 1 sprig fresh rosemary
  • 1 sprig fresh lemon thyme, chopped
  • 1 sprig fresh savory
  • 1 large potato, peeled and cubed

Recipe

    Preparation Time: 20 mins Cook Time: 9 hrs

    Ready Time: 9 hrs 20 mins

  • heat a small amount of oil in a skillet over medium heat. cook and stir onion and carrots in oil until tender.
  • in a slow cooker, combine beans, carrots and onion, mushroom broth, bouillon, and bay leaf. pour in water if necessary to cover ingredients with water. tie together parsley, rosemary, thyme, and savory, and add to the pot. cook on low for 8 hours.
  • stir in potato, and continue cooking for 1 hour. remove herbs before serving.

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

sparkling grilled ham

Ingredients

  • Servings: 5
  • 1 cup sparkling white grape juice
  • 1 cup orange juice
  • 1/2 cup brown sugar
  • 3 tablespoons vegetable oil
  • 1 tablespoon red vinegar
  • 2 teaspoons dry mustard
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 1/2 pounds slice of cooked ham

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 2 hrs 50 mins

  • combine grape juice, orange juice, brown sugar, oil, vinegar, mustard, ginger and cloves. slash fat on edge of ham. pour mixture over ham in a shallow glass dish. refrigerate overnight or 2 hours at room temperature. baste with mixture occasionally.
  • grill over low coals 15 minutes each side, basting frequently with mixture.

Roasted Garlic Cauliflower

Ingredients

  • Servings: 6
  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 1 large head cauliflower, separated into florets
  • 1/3 cup grated parmesan cheese
  • salt and black pepper to taste
  • 1 tablespoon chopped fresh parsley

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
  • place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
  • bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

too much chocolate cake

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package devil's food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup warm water
  • 2 cups semisweet chocolate chips

Recipe

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
  • bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. cool cake thoroughly in pan at least an hour and a half before inverting a plate if desired, dust the cake with powdered sugar.

roasted brussels sprouts

Ingredients

  • Servings: 6
  • 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (205 degrees c).
  • place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
  • roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Thursday, March 24, 2016

cowboy oatmeal cookies

Ingredients

  • Servings: 3
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup margarine
  • 1/2 cup vegetable oil
  • 1 cup packed brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 2 cups quick cooking oats
  • 1 cup butterscotch chips

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 40 mins

  • preheat the oven to 350 degrees f (175 degrees c). sift together flour, baking powder, baking soda, and salt; set aside.
  • in a medium bowl, cream margarine, oil, brown sugar, and white sugar until smooth. beat in eggs one at a time. gradually stir in the sifted ingredients until well blended. mix in oats and butterscotch chips. drop from a teaspoon ungreased cookie sheets.
  • bake for 10 to 12 minutes in preheated oven, or until edges are golden. let set up on the cookie sheets for a few minutes before transferring to wire racks to cool completely.

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

roasted brussels sprouts

Ingredients

  • Servings: 6
  • 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (205 degrees c).
  • place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
  • roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Wednesday, March 23, 2016

Sam's Famous Carrot Cake

Ingredients

  • Servings: 1
  • 3 eggs
  • 3/4 cup buttermilk
  • 3/4 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups shredded carrots
  • 1 cup flaked coconut
  • 1 cup chopped walnuts
  • 1 (8 ounce) can crushed pineapple with juice
  • 1 cup raisins

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 40 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour an 8x12 inch pan.
  • in a medium bowl, sift together flour, baking soda, salt and cinnamon. set aside.
  • in a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. mix well. add flour mixture and mix well.
  • in a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
  • using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
  • pour into prepared 8x12 inch pan, and bake at 350 degrees f (175 degrees c) for 1 hour. check with toothpick.
  • allow to cool for at least 20 minutes before serving.

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Mouth-watering Stuffed Mushrooms

Ingredients

  • Servings: 12
  • 12 whole fresh mushrooms
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cayenne pepper

Recipe

    Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
  • heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
  • when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
  • bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Quinoa And Black Beans

Ingredients

  • Servings: 10
  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

chocolate crinkles ii

Ingredients

  • Servings: 6
  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar

Recipe

    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs

  • in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
  • preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
  • bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

chocolate crinkles ii

Ingredients

  • Servings: 6
  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup confectioners' sugar

Recipe

    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 5 hrs

  • in a medium bowl, mix together cocoa, white sugar, and vegetable oil. beat in eggs one at a time, then stir in the vanilla. combine the flour, baking powder, and salt; stir into the cocoa mixture. cover dough, and chill for at least 4 hours.
  • preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper. roll dough into one inch balls. i like to use a number 50 size scoop. coat each ball in confectioners' sugar before placing prepared cookie sheets.
  • bake in preheated oven for 10 to 12 minutes. let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Jay's Jerk Chicken

Ingredients

  • Servings: 4
  • 6 green onions, chopped
  • 1 onion, chopped
  • 1 jalapeno pepper, seeded and minced
  • 3/4 cup soy sauce
  • 1/2 cup distilled white vinegar
  • 1/4 cup vegetable oil
  • 2 tablespoons brown sugar
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 1/2 pounds skinless, boneless chicken breast halves

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 4 hrs 45 mins

  • in a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. mix for about 15 seconds.
  • place the chicken in a medium bowl, and coat with the marinade. refrigerate for 4 to 6 hours, or overnight.
  • preheat grill for high heat.
  • lightly oil grill grate. cook chicken on the prepared grill 6 to 8 minutes, until juices run clear.

lemon chicken piccata

Ingredients

  • Servings: 4
  • 3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions
  • salt and pepper to taste
  • 1/2 cup all-purpose flour
  • 2 tablespoons vegetable oil, or as needed
  • 1 clove garlic, minced
  • 1 cup low sodium chicken broth
  • 1/2 lemon, thinly sliced
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers, drained and rinsed
  • 3 tablespoons butter
  • 2 tablespoons minced italian (flat-leaf) parsley

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins

  • preheat oven to 200 degrees f (95 degrees c). place a serving platter into the oven to warm.
  • season the chicken breast pieces with salt and pepper and dredge them in flour. shake off excess flour. heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. work in batches and do not crowd skillet, adding oil as needed . place the chicken pieces the warmed platter in the oven. when finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
  • cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. pour in the chicken broth. scrape and dissolve any brown bits from the bottom of the skillet. stir in the lemon slices and bring the mixture to a boil. let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. add the parsley; remove from heat and set aside.
  • arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

Tuesday, March 22, 2016

Amber's Sesame Chicken

Ingredients

  • Servings: 6
  • 1 cup all-purpose flour
  • 1/2 cup toasted sesame seeds, divided
  • 1 teaspoon black pepper
  • 1 teaspoon chinese five-spice powder
  • 1 teaspoon crushed red pepper flakes (optional)
  • 5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks
  • 5 tablespoons vegetable oil
  • 1/2 yellow onion, cut into wedges
  • 1/2 cup green bell pepper, seeded and thinly sliced
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons honey

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • in a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. place a few pieces of chicken at a time into the bag, and shake to coat. remove to a platter.
  • heat oil in a large skillet or wok over medium-high heat. place chicken into skillet, and brown on both sides, about 5 minutes. remove chicken, and set aside. stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. remove, and set aside.
  • return chicken to skillet, and reduce heat to low. mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. return onion and bell pepper to the skillet. warm through, and serve.

roasted brussels sprouts

Ingredients

  • Servings: 6
  • 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (205 degrees c).
  • place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
  • roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.