Tuesday, February 02, 2010
Hey FatBoy! What's Cooking? Valentines Day!
Greetings!! Welcome back!! So Valentines Days is coming and your wondering what to cook, well, go no further, we got you covered!! Checkout these awesome Biker Valentives Day favorites, I am sure you'll find just the right one to make your Valentines Day a very special one indeed!!
God Bless!!
Ride safe and always EAT WELL!!
Chef FatBoy
Brie Stuffed Chicken Breasts
Submitted by: sweetdaddybob, FL.
Ingredients:
2 tablespoons olive oil
1 medium onion -- chopped
1 Granny Smith apple, cored, coarsely chop
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup apple cider
4 ounces Brie cheese, rind removed, cut into chunks
4 medium chicken breast halves, on the bone, with skin (2 pounds)
Directions: Heat oil in medium size nonstick skillet over medium heat. Add onion; cook until very tender, about 8 minutes. Add apple, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup cider; cook until apples are tender, about 5 minutes. Remove from heat. Let cool slightly; Stir in Brie. Divide stuffing into 4 equal portions. Heat oven to 400o F. Run fingers under breast skin to separate from flesh. Put one-fourth of the stuffing under the skin of each breast; press gently to distribute filling evenly. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in 13 x 9 x 2-inch baking dish. Bake in 400 degree oven until no longer pink neat bone, 35 minutes. (180o F on instant-read meat thermometer). Remove chicken to platter; keep warm. Prepare sauce: Skim fat from baking dish. Scrape drippings into small saucepan. Heat over medium heat. Add remaining 1/2 cup apple cider; cook to reduce by half. Stir in remaining 1/2 teaspoon thyme and 1/4 teaspoon salt. Spoon over chicken. Serves 4.
Fillet of Beef with Red Pepper Sauce
Submitted by: Ralph King, CT.
Ingredients:
1/3 cup butter, softened
1/4 cup red bell pepper, finely chopped
3/4 teaspoon seasoned salt
1/4 teaspoon ground red pepper
12 ounces beef tenderloin steaks, 2 steaks, 2-1/2 inches thick
Directions: Combine first 4 ingredients, stirring well. Shape into 4 (2-inch) rounds on a waxed paper-lined baking sheet; cover and chill 1 hour or until firm. Place beef tenderloin steaks on a rack in broiler pan. Broil 5-1/2 inches from heat (with door partially opened) 6 minutes. Turn steaks over, and top each with a butter round. Broil 6 to 7 additional minutes or until a meat thermometer registers 145o F. (rare), 160o F. (medium), or to desired degree of doneness. Turn steaks over and transfer to a serving platter; top with remaining butter rounds. Yield: 2 servings.
Lover’s Citrus Ginger Teriyaki Steak
Submitted by: Capt’n Rob, FL.
Ingredients:
1 boneless beef top sirloin steak, cut 1 inch thick
(about 1 pound)
1/2 cup water
Marinade & Sauce:
½ cup prepared teriyaki marinade and sauce
1/3 cup orange marmalade
2 tablespoons creamy peanut butter
1 tablespoon finely chopped ginger
3 large garlic cloves, crushed
2 teaspoons dark sesame oil
Directions: Combine marinade ingredients in small saucepan over medium heat, whisking just until blended. Remove from heat. Place steak and 1/3 cup marinade mixture in plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes, turning once. Reserve remaining marinade mixture for sauce. Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil steak 16 to 21 minutes for medium rare to medium doneness, turning once. Meanwhile add water to reserved sauce in small saucepan; bring to a boil. Reduce heat and simmer 12 to 15 minutes or until slightly thickened, stirring occasionally. Carve steak into slices. Serve steak with sauce.
Valentines Day London Broil
Submitted by: theboneman, Me.
Ingredients:
1 pound beef flank steak or top round steak, cut 1 inch thick
2 medium red onions, cut into 8 wedges each
1 pound asparagus, trimmed
3 tablespoons prepared red wine vinaigrette
Salt and pepper
Marinade:
1/3 cup prepared red wine vinaigrette
1/2 teaspoon dried basil leaves, crushed
Directions: Chop 4 of the onion wedges. Combine marinade ingredients and chopped onion in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Thread remaining 12 onion wedges onto two 12-inch metal skewers. Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange onion kabobs and asparagus on grid around steak. Grill flank steak, uncovered, 17 to 21 minutes for medium rare to medium doneness (top round steak 16 to 18 minutes for medium rare doneness), turning occasionally. Grill vegetables 9 to 12 minutes or until crisp-tender, turning occasionally. Remove onions from skewers. Toss onions and asparagus with 3 tablespoons vinaigrette. Carve flank steak across the grain into thin slices. (Carve top round steak crosswise into thin slices.) Season with salt and pepper, as desired. Serve with vegetables.
Makes 4 servings
Cuban Lover’s Meat Loaf
Not just another meatloaf, but a meatloaf rich in flavor that could only come from the happy marriage of two traditions. Try this new twist on an old favorite. It’s a main course with a Latin flair that is sure to please.
Submitted by: Jorge Respecto, FL.
Ingredients:
1 pound ground beef
¼ pound cooked ham (ground)
4 eggs
3 hard boiled eggs
1/8 teaspoon salt
1/4 teaspoon pepper
1 teaspoon oregano
1 teaspoon cumin
1 tablespoon minced garlic
1-3/4 cups cracker meal (or crushed Cuban crackers or soda crackers)
20 green olives with pimiento
2 tablespoons olive oil
1 onion diced
Meat Loaf Sauce:
1/2 teaspoon minced garlic
1/4 teaspoon oregano
1/4 teaspoon ground bay leaves
2 tablespoons tomato sauce
1/2 cup white wine
Directions: Mix the beef and ham together and add two beaten eggs, salt pepper, oregano, cumin, garlic and onion. Mix well, add enough cracker meal to make the meat hold its shape (3/4 a cup or so), and form the mixture into a large loaf. Open the loaf by cutting it across. Place the three hard boiled eggs down the center and line the olives on both sides of them. Close the loaf tightly and roll into a cylindrical shape. Roll the loaf in the other two beaten eggs and then the cracker meal three times until all the cracker meal has been used. In a large skillet, brown the loaf in the heated oil. It is best to try to brown the ends of the loaf first. After the loaf is browned, begin prepared the salsa (sauce). Pour the sauce over the loaf and simmer for about 45 minutes, turning it once or twice (or bake in an oven at 350 degrees). After the loaf is well done, remove from the heat. Serve hot, accompanied by the hot sauce. Or allow the loaf to cool to room temperature, then refrigerate and serve sliced cold in sandwiches. To make the sauce for the meat loaf, combine ingredients and mix well. Makes 4 to 6 serving
Bud’s Broiled Sirloin Steak
Submitted by: Bud Smith, NY.
Ingredients:
2-1/2 pounds sirloin steak, 1.5” to 2” thick
3 tablespoons butter
1 teaspoons garlic powder
1/4 teaspoons onion salt
3 tablespoons Worcestershire Sauce
1/2 cup steak sauce
Directions: Melt butter in Saucepan or Microwave on low heat. Stir in garlic powder, onion salt, Worcestershire Sauce, steak sauce and bring to a boil. Remove from heat. Place steak on broiler pan or shallow pan with a rack. Brush steak with sauce mixture. Broil 3-4 inches from heat for 5 minutes. Turn steak and brush second side with sauce mixture. Broil for 4 minutes. Remove from oven and let steak rest for 5 minutes. Slice and serve. Makes 4 servings.
Lover’s Shrimp Scampi
Submitted by: Ricky Wolffe, CT.
Ingredients
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 1/2 pounds fresh shrimp, shelled and de-veined without tails
1/2 cup olive oil
4 cloves garlic, minced
1 shallot, chopped
1/2 cup fresh parsley, minced
1/2 teaspoon dried oregano, crushed
2 tablespoons white wine
2 tablespoons brandy
Directions: In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture. In a large skillet, sauté dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan. In the same pan, sauté the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat. Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp. Place the serving dish of shrimp in a preheated broiler for about 2 minutes.
Cupid’s Shrimp Stew
Submitted by: Capt’n Crusty, FL.
Ingredients:
1/3 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, diced
1 cup small, peeled shrimp
3 cups water
2 tablespoons finely chopped green bell pepper
2 tablespoons minced celery
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 tablespoon ground black pepper
Directions: Make the Roux: In a heavy bottomed sauce pan, over medium heat, heat oil until hot but not smoking. Add flour all at once and stir constantly until the roux is golden brown. (Note: do not cook the roux too fast. If black flecks appear, the roux is burned and you must discard and start over. It may take 45 minutes to 1 hour to make the roux. The end result is worth the time.) Add the onion to the roux and cook, stirring constantly, until onion is soft and light brown. Lower heat to simmer and add the shrimp and cook for about 10 minutes. Slowly stir in the water. Raise heat to medium and continue cooking until the stew reaches a boil. Stir in the green bell pepper, celery, parsley, salt and pepper. Turn heat down to a simmer and cook for about 30 to 40 minutes to blend flavors. Taste and adjust seasonings.
Prawns of Passion
Submitted by: Capt’n Rob, FL.
Ingredients:
1 cup butter, divided
1 medium head garlic, peeled and minced
1 (28 ounce) can crushed tomatoes
2 pounds or one kg large prawns - peeled, de-veined and butterflied
1 medium head garlic, peeled and minced
1/4 cup chopped fresh parsley
Directions: Melt 1/2 cup butter in a saucepan over low heat. Add 1 minced head of garlic and sauté for 2 to 3 minutes until soft. Stir in the tomatoes and bring to a simmer. Continue cooking until reduced to a thick paste, about 60 to 90 minutes. In a separate saucepan, melt remaining 1/2 cup butter in a saucepan over low heat. Sauté remaining garlic for 2 to 3 minutes. Toss prawns in garlic butter sauce and place on a baking sheet. Broil until pink, do not overcook. Spread the warm tomato mixture onto serving plates. Place prawns on top of tomato sauce and sprinkle with chopped parsley. This is wonderful with plain steamed white rice or spaghetti and cheese, plus a green vegetable or green salad.
Romantic Dinner Chicken
Submitted by: jobaker78, NM
Ingredients:
4 skinned and boned chicken breasts
1 package (4 oz.) chopped beef
1 pint (small) sour cream
1 can undiluted mushroom soup
3/4 cup butter
45 crushed Ritz Crackers
Directions: Cover bottom of 8 x 12 dish with broken pieces of beef. Arrange chicken breasts on beef. Mix soup and sour cream and pour over chicken. Melt 3/4 cup oleo and mix with 45 crushed Ritz crackers. Put on top of chicken. Refrigerate. When ready, bake at 275 degrees for 4 hours uncovered. If too brown the last hour, cover with foil.
Special Salmon Steaks
Ingredients:
2 salmon steaks
8 ounces mushrooms, sliced thinly
1 tablespoon butter
1/3 cup sherry
1 cup cream
1/2 cup chicken stock
2 ounces capers
2 tablespoons parsley
Directions: Sauté the mushrooms in the butter until thoroughly cooked but not yet browning. Add the sherry and let simmer until the alcohol has evaporated. Add the cream and chicken stock. Thoroughly rinse the capers (they're usually purchased in brine and you don't want the acidic taste) and add to sauce Broil the salmon steaks - about 5-7 minutes a side, depending on thickness. The sauce should simmer while the steaks are cooking, to thicken it a bit. when the salmon is cooked pour the sauce over to serve. Extra sauce is great on potatoes.
Lover’s Fettuccini Alfredo
Submitted by: frogiam1, FL.
Ingredients:
1 ounce clarified butter
4 ounces beef tenderloin tips
1 cup broccoli, red pepper, portabella strips
1/4 cup corn, scallion, red and green peppers (small diced)
1 tablespoon fresh garlic
1 cup heavy cream
1/2 cup fresh Parmesan
8 ounces cooked pasta
1 tablespoon sliced green onion
Directions: Heat butter. Sear meat and add veggies. Add heavy cream and reduce down. Add Parmesan cheese. When it begins to thicken add to pasta. Serve hot, topped with scallions and Parmesan cheese.
Valentine's Day Chicken
Submitted by: Jeremy Collins, CT.
Ingredients:
16 ea pieces skinned chicken
5 ea medium onions thin sliced
2 tbsp. vegetable oil
6 tbsp. blanched ground almonds
3 tbsp. ground coriander
2 tbsp. chopped fresh ginger
2 tsp. ground cardamom
course salt
2 tsp. ground red pepper
1 tsp. ground cumin
1/2 tsp. ground fennel
1/2 c vegetable oil
2 c plain yogurt
1 c water
fresh cilantro (garnish)
Directions: Pat chicken dry. Heat 2 tablespoons of vegetable oil in a heavy large skillet over medium-high heat. Add chicken in batches and cook on all sides just until no longer pink (do not brown). Remove using slotted spoon and set aside. Heat 1/2 cup vegetable oil in skillet. Add sliced onion and fry until wilted and pale brown, stirring constantly, about 10 minutes. Stir in almonds, coriander, ginger, cardamom, salt, ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from heat. Transfer half of the mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2 of the water. Repeat with the rest of the mixture, yogurt and water. Pour sauce back into skillet. Add chicken to skillet. Place over medium-high heat and bring to a boil. Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes. Remove from heat. Let stand at room temperature for about 30 minutes. Transfer to serving dish, garnish with cilantro and serve immediately.
Valentine's Day Tarragon Lamb
Submitted by: Tom & Lisa McMullen, NY.
Ingredients:
4 lb leg of lamb
1 tsp. tarragon
1 tbsp. oil
1 ea onion, sliced
1 1/4 c dry white wine
salt and pepper to taste
2/3 c cream
Directions: Skin the leg of lamb and trim away all the outside fat. Score the flesh deeply with a criss-cross pattern and stuff the slits with the tarragon. Rub the meat with the oil and cover with the onion. Place in a suitable dish for marinating and pour the white wine over top. Add salt and pepper to taste and marinate for about 2 hours, basting occasionally. Roast the lamb with the marinade, at 325 degrees F. until done; baste frequently. Ten minutes before the meat is finished cooking, pour off the marinade and meat juices into a saucepan. Reduce the gravy to half its original quantity by boiling vigorously. Carve the meat into thin slices and add the juices from the meat to the marinade. Arrange the meat on a a serving dish and keep warm. Remove the gravy from the heat, stir in the cream and slowly reheat until it forms a medium-thick consistency. Pour the sauce over the lamb and keep warm till ready to serve.
Valentine's Day Spanish Rice with Beef
Submitted by: Wayne Henson, KY.
Ingredients:
1 lb Lean Ground Beef
1/2 c Onion; Chopped, 1 Med
1 c Rice; Regular, Uncooked
2/3 c Green Bell Pepper; Chopped
16 oz Stewed Tomatoes; 1 Can
5 ea Bacon Slices; Crisp, Crumbled
2 c Water
1 tsp. Chili Powder
1/2 tsp. Oregano
1/4 tsp. Salt
1/8 tsp. Pepper
Directions: Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the rice, green pepper, tomatoes, bacon, water, chili powder, oregano, salt and pepper. To Cook in a Skillet: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 minutes. (A small amount of water can be added if necessary.) To Cook in the Oven: Pour the mixture into an un-greased 2-quart casserole. Cover and bake at 375 degrees F, stirring occasionally, until the rice is tender, about 45 minutes. Serve hot.
Valentine's Day Chicken Parmesan
Submitted by: John “Woody” Smith, FL.
Ingredients:
1/2 c Fine, dry bread crumbs
1/4 c Grated Parmesan cheese
4 ea Chicken breasts, boneless
1 ea Egg, beaten
3 tbsp. Butter
1 ea 8 oz. can tomato sauce
1/2 c Water
1/4 tsp. Dried whole oregano
1 c Shredded mozzarella cheese
Directions: Combine bread crumbs and Parmesan cheese. Dip chicken in egg and coat well. Preheat skillet to 350 degrees. Add butter and cook chicken for about 3 minutes on each side. Combine the tomato sauce, water, and oregano; pour over chicken. Reduce heat to 220 degrees, cover and cook 25-30 minutes. Sprinkle with mozzarella cheese; cover and cook just until cheese melts.
Valentine's Day Salmon Steaks with White Wine Sauce
Submitted by: Jill Franks, Del.
Ingredients:
8 oz (2) Salmon Steaks *
2 tsp. Cooking Oil
White Wine Sauce:
1 tbsp. Butter or Margarine
1 tsp. Cornstarch
Dash White Pepper
1/2 c Half Half Light Cream
1 ea Large. Beaten Egg Yolk
2 tbsp. Dry White Wine
Seedless Green Grapes (Opt.)
Directions: *Salmon steaks may be either fresh or frozen; thaw, if frozen. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to the browning dish; swirl to coat the dish. Place salmon steaks in the browning dish. Microwave, covered, on 100% power for about 30 seconds. Turn the salmon steaks and microwave, covered, on 50% power about 3 minutes or until the salmon flakes easily when tested with a fork. Let salmon steaks stand, covered, while preparing the wine sauce. For the wine sauce: In a 4-cup measure microwave the butter or margarine, uncovered, on 100% of power for 45 seconds to 1 minute or until melted. Stir in the cornstarch and white pepper. Stir in light cream. Microwave, uncovered, on 100% power for 2 to 3 minutes or until mixture is thickened and bubbly, stirring every minute. Stir half the hot cream mixture into the beaten egg yolk. Return all to the 4-cup measure. Microwave, uncovered, on 50% power for 1 minute, stirring every 15 seconds until mixture is smooth. Stir in dry white wine. Transfer the salmon steaks to a serving platter and spoon the wine sauce over top. Garnish with seedless green grapes, if desired.
Valentine's Day Fettuccine
Submitted by: Karen Skut, Ct.
Ingredients:
8 Bacon slices; chopped thick
4 Green onions; chopped
1/2 c Whipping cream
1/2 c Parmesan; freshly grated
1/3 c Basil; chopped fresh
1lb Fettuccine
Salt and pepper
Parmesan; freshly grated
Directions: Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in Parmesan cheese and basil. Meanwhile, cook fettuccine in large pot of boiling, salted water until just tender but still firm to the bite (al dente), stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately; pass the grated Parmesan.
Valentine's Day Crispy Chicken Drumsticks
Ingredients:
8 Chicken Drumsticks, skinned about 2 1/2 pounds.
1 1/2 c Breadcrumbs
1/4 c Grated Parmesan Cheese
2 tbsp. Minced fresh Parsley
1/4 tsp. Garlic powder
Salt and Pepper to taste
1/3 c Skim Milk
Directions: Rinse chicken with cold water, and pat dry. Combine bread crumbs, parmesan cheese, parsley, garlic powder, salt and pepper; stir well. Dip drumsticks in skim milk then dredge in breadcrumb mixture, coating well. Place drumsticks in a 10x6x2 inch baking dish sprayed with Pam. Bake at 350 degrees F. for 1 hour.
Valentines Salmon Steaks with Cucumber Dill Sauce
Submitted by: Paul Allen, Ga.
Ingredients:
2 ea Salmon steaks
1/4 c Dry white wine
1 ea Bay leaf
2 tbsp. Fresh dill
1 ea Stalk celery, cut up
Cucumber Dill Sauce:
1/4 c Plain low-fat yogurt
1/4 c mayonnaise
1 ea Small seeded grated cucumber
1 ea Small onion, peeled grated
1/8 tsp. Dry mustard
1/4 c Freshly chopped dill
Salt and pepper to taste
Directions: Place steaks in microwave safe dish w/ thick end to outside. Mix together the white wine, bay leaf, dill, and celery; spread mixture evenly over the salmon steaks. Cover and microwave on high for 4-6 minutes. Serve with cucumber-dill sauce. For Cucumber-Dill Sauce: Combine the yogurt, mayonnaise, cucumber, onion, mustard, dill, salt and pepper in a food processor and blend well. Pour into serving bowl; refrigerate for 1 to 2 hours before serving.
Valentine's Day Turkey Taco Salad
Submitted by: Sheri Watkins, NC.
Ingredients:
3 ea flour tortillas, 8 inches in diameter.
1/2 lb ground turkey
1/3 c water
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
8 oz kidney beans, drained
5 c shredded lettuce
1 ea medium tomato, chopped
1/2 c shredded Monterey Jack cheese
1/4 c onion, chopped
1/4 c Thousand Island dressing
1/4 c sour cream (garnish)
4 ea pitted ripe olives, sliced (garnish)
Directions: Preheat oven to 400 degrees F. Cut tortillas into 12 wedges or 3x1/4-inch strips and place in a 15 1/2 x 10 1/2 x 1 inch un-greased jelly roll pan. Bake 6 to 8 minutes, stirring at least once, until golden brown and crisp; cool. Cook ground turkey in non-stick skillet, stirring frequently, until browned. Stir in water, chili powder, salt, garlic powder, red pepper, and kidney beans. Heat to boiling; reduce heat. Simmer uncovered 2 to 3 minutes, stirring occasionally, until liquid is absorbed. Cool 10 minutes. Mix lettuce, tomato, cheese, onion in a large bowl; toss with the Thousand Island dressing; divide between 4 dinner plates. Top each salad with about 1/2 cup turkey mixture. Arrange tortilla wedges around salad and garnish with sour cream and olives.
Valentine's Day Cornish Game Hen with Stuffing
Submitted by: Dave Cassone, NC.
Ingredients:
2 ea Rock Cornish game hens
1/2 ea lemon
Salt and pepper
4 ea strips bacon
3/4 c red wine
Stuffing:
1 c buckwheat groats
1 ea egg (slightly beaten)
2 c boiling water
3 ea strips bacon (cut in pieces)
4 tbsp. butter
1 ea medium onion (chopped)
1 ea clove garlic (minced)
1/2 ea green pepper (chopped)
1/4 lb mushrooms (chopped)
1 tsp. oregano
1/2 tsp. sage
Salt and pepper to taste
Directions: Rub birds inside and out with lemon and sprinkle well with salt and freshly ground pepper. Preheat oven (450 degrees F.). Fill cavities with the Kasha stuffing. Close opening with skewers. Place birds, breast side up, on rack in open roasting pan and cover breasts with bacon. Cool for 15 minutes. Reduce heat to 325 degrees F. and add red wine. Roast for 35 to 40 minutes, basting often (like every 15 minutes, if possible); add more wine if necessary. For Stuffing: Mix the groats with beaten egg; add to frying pan over high heat. Stir constantly until grains separate, then add the boiling water. Cover pan, reduce heat, and simmer for 30 minutes. Meanwhile, fry the bacon in another large frying pan. When bacon is lightly browned, push to one side and add the butter. Let this sizzle and add onion, garlic , green pepper, and mushrooms; stir constantly. Add oregano, sage, and salt and pepper. Reduce heat and add the cooked groats. Mix well, adjust seasoning, and remove from heat. Kasha is frequently called buckwheat groats. It is made from buckwheat grain and then roasted, which gives it a delicious nut-like flavor. Aside from being a tasty stuffing for poultry, this recipe makes an excellent side dish in place of rice, potatoes, or noodles.
Desserts by Melody:
Avocado Lime Cheesecake
Ingredients
1 1/2 cups cream
3/4 cup white sugar
1 1/2 ripe avocados, peeled and pitted
2 (3 ounce) packages cream cheese, softened
1/2 cup fresh lime juice
1 (8 inch) prepared graham cracker crust
Directions: Heat the cream in a small saucepan until small bubbles appear around edges. Remove from heat and stir sugar into the cream until it dissolves. Transfer to a medium bowl, and allow to cool. Combine the avocado and cream cheese in a food processor and blend until smooth. Add the lime juice and process until smooth, then whisk into the cooled cream mixture. Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions. Spoon into the prepared pie crust. Smooth surface with a spatula. Freeze at least 2 hours in freezer before serving.
Valentine's Day Golden Apple Pie with Rum Sauce
Ingredients:
7 ea golden delicious apples
1/4 c brown sugar
2 tbsp. flour
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. salt
Pastry for a 2 crust 9" pie
1/4 c chopped nuts
2 tbsp. rum
2 tbsp. butter
Directions: Combine apples with brown sugar, flour, cinnamon, nutmeg, and salt. Place in a 9" pastry-lined pie plate. Flute edges of crust. Sprinkle apples with nuts and rum; dot with butter. Roll out remaining pastry. Cut into 3/4" strips. Arrange strips in a lattice pattern, on top of the pie. Bake at 425 degrees F. for 50 to 60 minutes or until apples are fork-tender. Cover top of pie with foil part way through baking time to prevent over-browning of crust. Serve with Rum Sauce.
Rum Sauce:
Combine 1 cup sugar, 3/4 cup water, and 1/2 tsp. of cinnamon in medium size saucepan.
Bring to a boil and boil for 5 minutes over medium- high heat, stirring constantly. Gradually blend together 2 tbsp. cornstarch and 1/4 cup cold water. Stir into hot sugar mixture. Cook and stir until thickened. Stir in 1/2 cup rum; cool slightly. Serve warm with pie.
Valentine's Day Butterscotch Pie with Cinnamon Meringue
Ingredients:
1 c brown sugar
2 tbsp. butter
1 ea egg, separated
1 tbsp. flour
1 c milk
1 tsp. vanilla
1/4 tsp. salt
Cinnamon Meringue:
1 egg white
1 tsp. sugar
1 tsp. cinnamon
Directions: Boil the brown sugar and butter together until soft. Thoroughly beat the egg yolk (reserve the egg white for the Cinnamon Meringue) and add it to the flour, then add the milk. Beat this until very smooth. Combine with the brown sugar mixture and cook until the mixture thickens. Remove from heat and add vanilla and salt. Pour into a pastry-lined pan. Bake at 450 degrees F. for 10 minutes; reduce heat to 350 and bake for 30 more minutes. Cover pie with the Cinnamon Meringue and return pie to oven to brown the meringue (watch carefully so it doesn't burn). For the Cinnamon Meringue:
Beat the egg white together with the sugar and cinnamon.
Valentine's Day Chocolate Pecan Pie
Ingredients:
6 oz Semi-Sweet Chocolate Chips
2/3 c Evaporated Milk
2 tbsp. Butter Or Regular Margarine
2 ea Eggs; Large, Slightly Beaten
1 c Sugar
2 tbsp. Unbleached Flour
1/4 tsp. Salt
1 tsp. Vanilla
1 c Pecans; Chopped
1 ea Unbaked 9-inch Pie Shell
Directions: Combine the chocolate chips, evaporated milk, and butter in a small saucepan. Cook over low heat, stirring constantly, until mixture is smooth and creamy. Combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well. Gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie crust. Bake at 375 degrees F. for about 40 minutes or until the filling is set. Cool on a wire rack.
Valentine's Day Apple Pie
Submitted by: Stephanie Byrd, KY.
Ingredients:
1 c Flour
1 c Sugar
1/2 tsp. Vanilla
4 ea Egg whites
2 tsp. Baking powder
2 c Apples, peeled chopped
2 tbsp. Cinnamon-sugar mixture
Directions: Preheat oven to 350 degrees F. In a large bowl mix the flour, sugar, vanilla, egg whites and baking powder (it will be very thick). Stir in the chopped apples. Spray a pie plate with non-stick spray (or use a good non-stick pie plate). Put mixture in the pie plate and sprinkle with the cinnamon-sugar mixture. Bake for 35 to 40 minutes.
Valentine's Day Crustless Pumpkin Pie
Submitted by: Tina Carle, Va.
Ingredients:
3 Eggs
1 1/2 tsp. Ginger
1/4 tsp. Nutmeg
1/2 tsp. Cinnamon
1 3/4 c Pumpkin
3/4 c Honey
1/2 tsp. Salt
1 c Evaporated milk
Directions: Blend together the eggs, ginger, nutmeg, cinnamon, pumpkin, honey, and salt; mix well. then add the evaporated milk. Blend until smooth. Bake in un-greased 9 inch pie plate at 325 degrees for about an hour.
Valentine's Day Apple Crunch Pie with Cinnamon Ice Cream
Submitted by: Helen Penny, Wva.
Ingredients:
6 Juicy sour apples, pared and cored
1 c Flour
1 c Brown sugar
1/4 lb Margarine
Cinnamon Ice Cream:
1/2 pt Whipping cream
2 tbsp. Sugar
1 tsp. Cinnamon (heaping)
1 qt Vanilla ice cream
Directions: Place sliced apples in pie plate. Whisk together the flour and brown sugar; add margarine and mix until crumbly. Sprinkle this mixture over apples and bake at 350 degrees for about 30 minutes or until apples are fork-tender. Serve warm with Cinnamon Ice Cream. For Cinnamon Ice Cream: Whip the cream; add sugar and cinnamon. Soften the vanilla ice cream; add cinnamon mixture and whip. Freeze.
Valentine's Day Chocolate Peanut Pie
Submitted by: Sara Rogers, NC.
Ingredients:
8 oz Softened cream cheese
1 c Sugar
1 c Creamy peanut butter
2 tbsp. Butter, melted
1 c Heavy cream
1 tbsp. Pure vanilla extract
Chocolate Topping:
4 oz Semisweet chocolate
2 tbsp. Butter
2 tbsp. Salad oil
1/8 tsp. Pure vanilla extract
Crushed peanuts (garnish)
White chocolate shavings (garnish)
Dark chocolate shavings (garnish)
Directions: Make up your favorite graham cracker pie crust recipe and place into a greased 9" pie pan, pressing crust evenly onto the bottom and up the sides. Whip the cream cheese until fluffy. Slowly mix in the sugar, peanut butter, and melted butter. In a separate bowl, whip the cream and vanilla until firm. Blend 1/3 cup of the whipped cream into the peanut butter mixture. Fold this mixture into the remaining whipped cream until totally blended. Fill the pie shell, smooth the top, and chill in the freezer for at least 20 minutes. For the Chocolate Topping: Combine the chocolate, butter, salad oil, and vanilla and cook in the top of a double boiler until the chocolate melts. Cool slightly. Spread Chocolate Topping on the cooled peanut butter pie, starting from the center and working outwards. Chill or freeze until ready to serve. If desired, garnish the top with crushed peanuts and white and dark chocolate shavings.
Valentine's Day Pumpkin Pie with Ginger Cookie Crust
Submitted by: Marlene Henson, KY.
Ingredients:
1 c Canned pumpkin
3/4 c Evaporated skim milk
1/2 c Applesauce
1/4 c Sugar
1/4 c Maple syrup
3 Egg whites
2 tsp. Cornstarch
1 1/2 tsp. Pumpkin pie spices
1 1/2 c Gingersnap cookie crumbs
Whipped Cream or vanilla ice cream for topping
Directions: Combine the pumpkin, skim milk, applesauce, sugar, maple syrup, egg whites, cornstarch and pumpkin pie spices in a large bowl. Beat at medium speed with a mixer. Coat a 9-inch pie platter with vegetable spray; line with crumbled gingersnap cookie crumbs and pour mixture into the crust. Bake at 400 degrees F. for about 15 minutes; then reduce heat to 350 and bake for an additional 20 minutes or until a toothpick inserted in the middle comes out clean. Serve with whipped cream or vanilla ice cream.
Valentine's Day Ambrosia Pie
Submitted by: bigmamma, Ga.
Ingredients:
1 qt Vanilla ice cream
2 c Milk
2 ea Pkg. instant Chocolate Pudding
2 ea Graham cracker crusts
Whipped topping
Chocolate curls for garnish
Directions: Combine the vanilla ice cream and milk and mix slightly. Add chocolate pudding and mix for about 3 minutes. Divide and pour into pie crusts. Cover with whipped topping and garnish with chocolate curls. Refrigerate three to four hours before cutting.
Valentine's Day No-Bake Blueberry Pie
Submitted by: Tiffany Raby, Ky.
Ingredients:
1 Baked 9" Pie Crust
3 c Fresh Or Frozen Blueberries
1/3 c Sugar
1 tbsp. Cornstarch plus 2 tsp.
1/4 tsp. Salt
1/4 tsp. Ground Cinnamon
2/3 c Water
1/4 c Medium Sherry
2 tsp. Lemon Juice
Sour cream Topping:
1 c Sour Cream
2 tbsp. Sugar
1 tsp. Vanilla
Directions: Spread the blueberries in the crust. Mix the sugar, cornstarch, salt, and cinnamon in a 4 cup measuring cup. Stir in the water. Microwave uncovered on high stirring every minute until thickened and clear, 3 to 4 minutes. Stir in the sherry and lemon juice. Pour over the blueberries in the pie crust. Refrigerate at least 2 hours. Serve with the Sour Cream Topping: For Sour Cream Topping: Mix the sour cream, sugar, and vanilla.
Valentine's Day Hidden Hugs Cookies
Submitted by: Brandy McQueen, Ky.
Ingredients:
1 pk. Hershey's Hugs Chocolates (8 oz)
1 c Butter or margarine, softened
1/2 c Powdered sugar
1 tsp. Vanilla extract
2 1/4 c All-purpose flour
1/4 tsp. Salt
3/4 c Toasted almonds, finely ground (see note)
Additional powdered sugar
Directions: Heat oven to 400 degrees F. Remove wrappers from chocolate pieces. In large mixer bowl, beat butter, powdered sugar and vanilla until well blended. Stir together flour and salt; gradually add to butter mixture, beating until well blended. Add nuts; blend well. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls. Place on un-greased cookie sheet. Bake 10-12 minutes or until set. Cool slightly; roll in powdered sugar. Cool completely. Before serving, roll again in powdered sugar, if desired. Note: To toast almonds, heat oven to 350'F. Spread almonds in thin layer in shallow baking pan. Bake 8-10 minutes, stirring occasionally, until light golden brown; cool.
Coffee Meringue Valentine's Day Kisses
Submitted by: Josie Ross, NY.
Ingredients:
3/4 c Sugar
3 tsp. Powdered instant coffee
4 Egg whites, room temperature
1 tsp. Vanilla extract
1/4 tsp. Cream of tartar
Directions: Preheat oven to 250'F.Use nonstick cookie sheets. In a food processor with a metal blade, process the sugar and coffee powder until the texture of the sugar becomes very fine. In a large mixing bowl, beat the egg whites and vanilla extract with an electric mixer at medium speed, until very frothy. Add cream of tartar, and continue beating at medium speed until soft peaks form. Increase beater speed to high, and gradually beat in sugar-coffee mixture. Continue beating until soft peaks form and mixture has a glossy sheen. To pipe cookies from pastry bag: Fill pastry bag (or 1-gallon freezer bag), fitted with Number 6 plain round pastry tube, with meringue. Hold bag upright over prepared cookie sheets and squeeze out meringue, leaving pastry tip buried in meringue, until you have piped out a round about 1 1/2" in diameter. Lift up tip and stop squeezing. Leave 1" between cookies. Or, drop by tablespoonfuls onto prepared cookie sheet, leaving 2" between cookies. Bake for 1 hour without opening oven door. Turn off oven, and let meringues dry in oven 2-3 hours more without opening oven door. (After the first hour, it's okay to peek just once.) At this point you can leave them in the oven overnight. Remove the meringues from the cookie sheet with a spatula. Store in airtight container. Makes about 3 dozen.
Crème De Menthe Chocolate Squares (Valentine's Day)
Submitted by: Karen Skut, Ct.
Ingredients:
Brownies:
1 c Sugar
1/2 c Butter
4 Eggs, beaten
1 c Flour
1/2 tsp. Salt
1 tsp. Vanilla
1 can (16 oz) chocolate syrup
Crème de Menthe Layer:
2 c Confectioners sugar
3 tbsp. Green crème de menthe
1/2 c Melted butter
Glaze:
6 oz Chocolate chips
6 tbsp. Butter
Directions: Preheat oven to 350 degrees F. In a large bowl, cream sugar and butter. Add beaten eggs and blend well. Add flour and salt and mix well. Blend in vanilla and chocolate syrup. Pour batter into greased 9x13-inch pan. Bake at 350ø for 30 minutes. Cool in pan. While brownies are cooling, make mint layer by mixing together sugar, crème de menthe and butter. Spread over cooled brownies. To make glaze: Melt chocolate chips and butter together until smooth. Cool and spread thinly over mint layer. Chill until ready to serve. Cut into small squares. These brownies freeze well. To use: thaw at room temperature for two hours.
Valentine's Day Chocolate Chip Pudding Cookies
Submitted by: Fran Lemur, Az.
Ingredients:
2 1/4 c All-purpose flour
1 tsp. Baking soda
1 c Butter; or margarine, softened
3/4 c Lt. brown sugar; firmly packed
1/4 c Sugar; granulated
1 pk. Instant pudding; 4 serving. size*
1 tsp. Vanilla
2 Eggs
12 oz Chocolate chips
1 c Chopped nuts
*Suggestions: Butter Pecan, Butterscotch, Chocolate, Vanilla, etc.
Directions: Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy. Beat in the eggs. Gradually add flour mixture; then stir in chips and nuts (batter will be stiff.). Drop from teaspoon onto un-greased baking sheets, about 2 inches apart. Bake at 375 degrees F. for 8 to 10 minutes.
Valentine's Day Sugar Heart Cookies
Submitted by: Gracie Murtha, Ct.
Ingredients:
3 1/2 c Sifted flour
2 1/2 tsp. Baking powder
1/2 tsp. Salt
1 1/2 Cubes sweet butter (6 oz)
2 tsp. Vanilla
1 1/2 c Granulated sugar
2 Eggs
1 tbsp. Milk
2 tbsp. Sour cream
grated rind of one lemon
Colored sugar for sprinkling
Directions: Sift together flour, baking powder and salt. Cream together butter, sugar, sour cream, lemon peel and beat well. Add eggs, one at a time, and then add the milk. Gradually, add the sifted dry ingredients, scraping the bowl with a rubber spatula as necessary. Beat only until thoroughly mixed. Separate dough in half. Wrap each batch with foil or plastic wrap and chill in refrigerator for 3 hours or longer (DO NOT place dough in the freezer). Preheat oven to 400 degrees F. Place one batch of dough on lightly floured pastry cloth. Turn dough to distribute flour on all sides and roll out to desired thickness. Cut out the cookies using a heart-shaped cookie cutter. Transfer cookies to un-greased cookie sheets. Sprinkle the tops of the cookies with colored sugar. Bake cookies about 8 to 10 minutes or until they're lightly browned. Transfer cookies to racks for cooling.
Valentine's Day Meringue Cookies
Submitted by: Phyllis LaCrosse, Del.
Ingredients:
4 Egg whites
1/4 tsp. Cream of tartar
1 tsp. Vanilla
1/4 tsp. Salt
1 1/2 c White sugar
1 Bag (12-oz) chocolate chips
Large fresh strawberries
Directions: Beat egg whites until foamy; add salt and cream of tartar. Beat until stiff but not dry. Add sugar 2 tablespoons at a time and beat until stiff. Fold in vanilla and chocolate chips. Drop mixture by spoonfuls on waxed paper lined cookie sheets. Bake at 300 degrees for 20-25 minutes.
Cool slightly and remove from pan. Store in airtight containers. Serve on tray with strawberries.
Valentine's Day Sweet Potato Raisin Cookies
Submitted by: Karen Denis, FL.
Ingredients:
1 c Raisins
1/4 c Butter or margarine
1 c Sweet potatoes, cooked, mashed
1 Egg
1 tsp. Vanilla
2 c Flour, whole wheat
1/4 tsp. Allspice
1/2 tsp. Salt
1/2 tsp. Nutmeg
1/2 tsp. Baking soda
1 tsp. Cinnamon
1/4 c Walnuts, chopped
1/2 c Unprocessed bran flakes
Non stick vegetable cooking spray
Directions: Preheat oven to 350 degrees F. Soak raisins in hot water to cover 5 minutes; drain. Cream butter, then add sweet potato, egg, vanilla; beat until creamy. Mix flour, allspice, salt, nutmeg, baking soda, baking powder and cinnamon. Add to creamed mixture and mix well. Add raisins, nuts and bran flakes. Drop onto cookie sheet sprayed with vegetable cooking spray. Bake 10 to 12 minutes.
Valentine's Day Sweetie Pies
Submitted by: Claudette Pease, CT.
Ingredients:
2 oz Semisweet Chocolate Chips
1/2 c Softened Salted Butter
1 c White Sugar
2 lg Eggs
2 tsp. Pure Vanilla Extract
1 1/2 c All-Purpose Flour
1/2 tsp. Baking Soda
6 oz Semisweet Chocolate Chips
3 oz White Chocolate Chips
1 1/2 oz Milk Chocolate Chips
Directions: Preheat oven to 375 degrees F. Line cookie sheets with waxed paper. In a double boiler, melt the unsweetened chocolate and the first batch of chocolate chips. Stir frequently with wooden spoon or wire whisk until creamy and smooth. Pour melted chocolate into a large bowl. Add butter and beat with electric mixer at medium speed until thoroughly combined. Add the sugar, eggs and vanilla. Beat on medium speed until well blended. Scrape down sides of bowl. Add the flour, baking soda and the three types of chocolate chips. Mix at low speed just until combined. Chips should be distributed equally throughout the dough. Roll a heaping tablespoon of dough into a ball, about 1 1/2 inches in diameter. Place dough balls onto paper-lined pans, 2 inches apart. With the palm of your hand, flatten each ball to 1/2 inch thickness. Bake for 10-12 minutes. Transfer cookies with a spatula to a cool, flat surface.
Valentine's Day Chocolate Cookie Bars
Submitted by: Cathy Bitterman, Ct.
Ingredients:
1/2 c Butter
1/4 c Sugar
5 tbsp. Cocoa
1 tsp. Vanilla
1 ea Egg
2 c Graham cracker crumbs
1/4 c Nuts (finely chopped)
1 c Coconut
Filling:
1/4 c Butter, divided
3 tbsp. Milk
3 tsp. Vanilla
2 c Confectioners' sugar
3 ea Squares chocolate
1 tbsp. butter
Directions: Cream butter, sugar, cocoa, vanilla and egg together. Add graham cracker crumbs, nuts and coconut. Pack in 8 x 13-inch pan and refrigerate. Filling: Mix together the butter, milk and vanilla, blend with confectioners' sugar. Spread on first mixture; let set. Melt chocolate and 1 tablespoon butter; spread on top. Let set. Cut into squares.
Heavenly Valentine's Day Chocolate Cheesecake
Submitted by: Hillary Marsh, Me.
Ingredients:
2 c Vanilla Wafers, Fine Crush
1 c Ground Toasted Almonds
1/2 c Butter, Melted
1/2 c Sugar
12 oz Milk Chocolate Chips
1/2 c Milk
1 ea Env. Unflavored Gelatin
16 oz Cream Cheese, Softened
1/2 c Sour Cream
1/2 tsp. Almond Extract
1/2 c Heavy Cream, Whipped
Garnishes * Whipped cream and chocolate shavings (optional).
Directions: In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside.Pour milk into small saucepan; sprinkle gelatin over top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside. In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan; remove rim. Garnish with whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake. Cheesecake Tip: To easily cut cheesecake, take a long strand of plain dental floss, stretch it taut, and gently press it through the cake. When you reach the bottom of the cheesecake, simply pull the floss out from underneath.
Valentine's Day Peanut Butter Cake
Submitted by: Alice Rouix, LA.
Ingredients:
3/4 c unsalted butter
3/4 c creamy peanut butter
2 c packed brown sugar
3 ea eggs
2 c all purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 c milk
1 tsp. vanilla
Peanut Butter Filling:
1 c cream cheese, softened
1/2 c creamy peanut butter
Chocolate Glaze:
1/2 c water
4 tbsp. unsalted butter
1/2 c cocoa
1 c powdered sugar
1 tsp. vanilla
Directions: In large mixing bowl, cream butter and peanut butter until light and fluffy. Add brown sugar. Mix to blend. Add eggs, one at a time, mixing well after each addition. In a small bowl, combine flour, baking powder and salt. Add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture. Add vanilla. Pour batter into 2 well greased and floured 9 inch cake pans. Bake in preheated 350 degree oven until cake tests done, about 45 minutes. Cool on wire rack to room temperature before frosting the cake. Spread half of Peanut Butter Filling over tops of each cake. Chill. Spread half of Chocolate Glaze over peanut butter topping on each cake, using metal spatula dipped in hot water. Spread glaze over cake while glaze is warm. As glaze cools, it will thicken. Peanut Butter Filling: Cream ingredients together until light and fluffy. Chocolate Glaze: Place water and butter in small saucepan. Bring to a boil. Add cocoa, sugar and vanilla to water mixture. Mix until smooth. Note: This recipe will make two 9 inch cakes or one stacked layer cake. If making the stacked layer cake, the Peanut Butter Filling should be put between the layers and on top of the cake before topping it with the Chocolate Glaze.
God Bless!!
Ride safe and always EAT WELL!!
Chef FatBoy
Brie Stuffed Chicken Breasts
Submitted by: sweetdaddybob, FL.
Ingredients:
2 tablespoons olive oil
1 medium onion -- chopped
1 Granny Smith apple, cored, coarsely chop
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup apple cider
4 ounces Brie cheese, rind removed, cut into chunks
4 medium chicken breast halves, on the bone, with skin (2 pounds)
Directions: Heat oil in medium size nonstick skillet over medium heat. Add onion; cook until very tender, about 8 minutes. Add apple, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup cider; cook until apples are tender, about 5 minutes. Remove from heat. Let cool slightly; Stir in Brie. Divide stuffing into 4 equal portions. Heat oven to 400o F. Run fingers under breast skin to separate from flesh. Put one-fourth of the stuffing under the skin of each breast; press gently to distribute filling evenly. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in 13 x 9 x 2-inch baking dish. Bake in 400 degree oven until no longer pink neat bone, 35 minutes. (180o F on instant-read meat thermometer). Remove chicken to platter; keep warm. Prepare sauce: Skim fat from baking dish. Scrape drippings into small saucepan. Heat over medium heat. Add remaining 1/2 cup apple cider; cook to reduce by half. Stir in remaining 1/2 teaspoon thyme and 1/4 teaspoon salt. Spoon over chicken. Serves 4.
Fillet of Beef with Red Pepper Sauce
Submitted by: Ralph King, CT.
Ingredients:
1/3 cup butter, softened
1/4 cup red bell pepper, finely chopped
3/4 teaspoon seasoned salt
1/4 teaspoon ground red pepper
12 ounces beef tenderloin steaks, 2 steaks, 2-1/2 inches thick
Directions: Combine first 4 ingredients, stirring well. Shape into 4 (2-inch) rounds on a waxed paper-lined baking sheet; cover and chill 1 hour or until firm. Place beef tenderloin steaks on a rack in broiler pan. Broil 5-1/2 inches from heat (with door partially opened) 6 minutes. Turn steaks over, and top each with a butter round. Broil 6 to 7 additional minutes or until a meat thermometer registers 145o F. (rare), 160o F. (medium), or to desired degree of doneness. Turn steaks over and transfer to a serving platter; top with remaining butter rounds. Yield: 2 servings.
Lover’s Citrus Ginger Teriyaki Steak
Submitted by: Capt’n Rob, FL.
Ingredients:
1 boneless beef top sirloin steak, cut 1 inch thick
(about 1 pound)
1/2 cup water
Marinade & Sauce:
½ cup prepared teriyaki marinade and sauce
1/3 cup orange marmalade
2 tablespoons creamy peanut butter
1 tablespoon finely chopped ginger
3 large garlic cloves, crushed
2 teaspoons dark sesame oil
Directions: Combine marinade ingredients in small saucepan over medium heat, whisking just until blended. Remove from heat. Place steak and 1/3 cup marinade mixture in plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes, turning once. Reserve remaining marinade mixture for sauce. Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil steak 16 to 21 minutes for medium rare to medium doneness, turning once. Meanwhile add water to reserved sauce in small saucepan; bring to a boil. Reduce heat and simmer 12 to 15 minutes or until slightly thickened, stirring occasionally. Carve steak into slices. Serve steak with sauce.
Valentines Day London Broil
Submitted by: theboneman, Me.
Ingredients:
1 pound beef flank steak or top round steak, cut 1 inch thick
2 medium red onions, cut into 8 wedges each
1 pound asparagus, trimmed
3 tablespoons prepared red wine vinaigrette
Salt and pepper
Marinade:
1/3 cup prepared red wine vinaigrette
1/2 teaspoon dried basil leaves, crushed
Directions: Chop 4 of the onion wedges. Combine marinade ingredients and chopped onion in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Thread remaining 12 onion wedges onto two 12-inch metal skewers. Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange onion kabobs and asparagus on grid around steak. Grill flank steak, uncovered, 17 to 21 minutes for medium rare to medium doneness (top round steak 16 to 18 minutes for medium rare doneness), turning occasionally. Grill vegetables 9 to 12 minutes or until crisp-tender, turning occasionally. Remove onions from skewers. Toss onions and asparagus with 3 tablespoons vinaigrette. Carve flank steak across the grain into thin slices. (Carve top round steak crosswise into thin slices.) Season with salt and pepper, as desired. Serve with vegetables.
Makes 4 servings
Cuban Lover’s Meat Loaf
Not just another meatloaf, but a meatloaf rich in flavor that could only come from the happy marriage of two traditions. Try this new twist on an old favorite. It’s a main course with a Latin flair that is sure to please.
Submitted by: Jorge Respecto, FL.
Ingredients:
1 pound ground beef
¼ pound cooked ham (ground)
4 eggs
3 hard boiled eggs
1/8 teaspoon salt
1/4 teaspoon pepper
1 teaspoon oregano
1 teaspoon cumin
1 tablespoon minced garlic
1-3/4 cups cracker meal (or crushed Cuban crackers or soda crackers)
20 green olives with pimiento
2 tablespoons olive oil
1 onion diced
Meat Loaf Sauce:
1/2 teaspoon minced garlic
1/4 teaspoon oregano
1/4 teaspoon ground bay leaves
2 tablespoons tomato sauce
1/2 cup white wine
Directions: Mix the beef and ham together and add two beaten eggs, salt pepper, oregano, cumin, garlic and onion. Mix well, add enough cracker meal to make the meat hold its shape (3/4 a cup or so), and form the mixture into a large loaf. Open the loaf by cutting it across. Place the three hard boiled eggs down the center and line the olives on both sides of them. Close the loaf tightly and roll into a cylindrical shape. Roll the loaf in the other two beaten eggs and then the cracker meal three times until all the cracker meal has been used. In a large skillet, brown the loaf in the heated oil. It is best to try to brown the ends of the loaf first. After the loaf is browned, begin prepared the salsa (sauce). Pour the sauce over the loaf and simmer for about 45 minutes, turning it once or twice (or bake in an oven at 350 degrees). After the loaf is well done, remove from the heat. Serve hot, accompanied by the hot sauce. Or allow the loaf to cool to room temperature, then refrigerate and serve sliced cold in sandwiches. To make the sauce for the meat loaf, combine ingredients and mix well. Makes 4 to 6 serving
Bud’s Broiled Sirloin Steak
Submitted by: Bud Smith, NY.
Ingredients:
2-1/2 pounds sirloin steak, 1.5” to 2” thick
3 tablespoons butter
1 teaspoons garlic powder
1/4 teaspoons onion salt
3 tablespoons Worcestershire Sauce
1/2 cup steak sauce
Directions: Melt butter in Saucepan or Microwave on low heat. Stir in garlic powder, onion salt, Worcestershire Sauce, steak sauce and bring to a boil. Remove from heat. Place steak on broiler pan or shallow pan with a rack. Brush steak with sauce mixture. Broil 3-4 inches from heat for 5 minutes. Turn steak and brush second side with sauce mixture. Broil for 4 minutes. Remove from oven and let steak rest for 5 minutes. Slice and serve. Makes 4 servings.
Lover’s Shrimp Scampi
Submitted by: Ricky Wolffe, CT.
Ingredients
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 1/2 pounds fresh shrimp, shelled and de-veined without tails
1/2 cup olive oil
4 cloves garlic, minced
1 shallot, chopped
1/2 cup fresh parsley, minced
1/2 teaspoon dried oregano, crushed
2 tablespoons white wine
2 tablespoons brandy
Directions: In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture. In a large skillet, sauté dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan. In the same pan, sauté the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat. Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp. Place the serving dish of shrimp in a preheated broiler for about 2 minutes.
Cupid’s Shrimp Stew
Submitted by: Capt’n Crusty, FL.
Ingredients:
1/3 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, diced
1 cup small, peeled shrimp
3 cups water
2 tablespoons finely chopped green bell pepper
2 tablespoons minced celery
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 tablespoon ground black pepper
Directions: Make the Roux: In a heavy bottomed sauce pan, over medium heat, heat oil until hot but not smoking. Add flour all at once and stir constantly until the roux is golden brown. (Note: do not cook the roux too fast. If black flecks appear, the roux is burned and you must discard and start over. It may take 45 minutes to 1 hour to make the roux. The end result is worth the time.) Add the onion to the roux and cook, stirring constantly, until onion is soft and light brown. Lower heat to simmer and add the shrimp and cook for about 10 minutes. Slowly stir in the water. Raise heat to medium and continue cooking until the stew reaches a boil. Stir in the green bell pepper, celery, parsley, salt and pepper. Turn heat down to a simmer and cook for about 30 to 40 minutes to blend flavors. Taste and adjust seasonings.
Prawns of Passion
Submitted by: Capt’n Rob, FL.
Ingredients:
1 cup butter, divided
1 medium head garlic, peeled and minced
1 (28 ounce) can crushed tomatoes
2 pounds or one kg large prawns - peeled, de-veined and butterflied
1 medium head garlic, peeled and minced
1/4 cup chopped fresh parsley
Directions: Melt 1/2 cup butter in a saucepan over low heat. Add 1 minced head of garlic and sauté for 2 to 3 minutes until soft. Stir in the tomatoes and bring to a simmer. Continue cooking until reduced to a thick paste, about 60 to 90 minutes. In a separate saucepan, melt remaining 1/2 cup butter in a saucepan over low heat. Sauté remaining garlic for 2 to 3 minutes. Toss prawns in garlic butter sauce and place on a baking sheet. Broil until pink, do not overcook. Spread the warm tomato mixture onto serving plates. Place prawns on top of tomato sauce and sprinkle with chopped parsley. This is wonderful with plain steamed white rice or spaghetti and cheese, plus a green vegetable or green salad.
Romantic Dinner Chicken
Submitted by: jobaker78, NM
Ingredients:
4 skinned and boned chicken breasts
1 package (4 oz.) chopped beef
1 pint (small) sour cream
1 can undiluted mushroom soup
3/4 cup butter
45 crushed Ritz Crackers
Directions: Cover bottom of 8 x 12 dish with broken pieces of beef. Arrange chicken breasts on beef. Mix soup and sour cream and pour over chicken. Melt 3/4 cup oleo and mix with 45 crushed Ritz crackers. Put on top of chicken. Refrigerate. When ready, bake at 275 degrees for 4 hours uncovered. If too brown the last hour, cover with foil.
Special Salmon Steaks
Ingredients:
2 salmon steaks
8 ounces mushrooms, sliced thinly
1 tablespoon butter
1/3 cup sherry
1 cup cream
1/2 cup chicken stock
2 ounces capers
2 tablespoons parsley
Directions: Sauté the mushrooms in the butter until thoroughly cooked but not yet browning. Add the sherry and let simmer until the alcohol has evaporated. Add the cream and chicken stock. Thoroughly rinse the capers (they're usually purchased in brine and you don't want the acidic taste) and add to sauce Broil the salmon steaks - about 5-7 minutes a side, depending on thickness. The sauce should simmer while the steaks are cooking, to thicken it a bit. when the salmon is cooked pour the sauce over to serve. Extra sauce is great on potatoes.
Lover’s Fettuccini Alfredo
Submitted by: frogiam1, FL.
Ingredients:
1 ounce clarified butter
4 ounces beef tenderloin tips
1 cup broccoli, red pepper, portabella strips
1/4 cup corn, scallion, red and green peppers (small diced)
1 tablespoon fresh garlic
1 cup heavy cream
1/2 cup fresh Parmesan
8 ounces cooked pasta
1 tablespoon sliced green onion
Directions: Heat butter. Sear meat and add veggies. Add heavy cream and reduce down. Add Parmesan cheese. When it begins to thicken add to pasta. Serve hot, topped with scallions and Parmesan cheese.
Valentine's Day Chicken
Submitted by: Jeremy Collins, CT.
Ingredients:
16 ea pieces skinned chicken
5 ea medium onions thin sliced
2 tbsp. vegetable oil
6 tbsp. blanched ground almonds
3 tbsp. ground coriander
2 tbsp. chopped fresh ginger
2 tsp. ground cardamom
course salt
2 tsp. ground red pepper
1 tsp. ground cumin
1/2 tsp. ground fennel
1/2 c vegetable oil
2 c plain yogurt
1 c water
fresh cilantro (garnish)
Directions: Pat chicken dry. Heat 2 tablespoons of vegetable oil in a heavy large skillet over medium-high heat. Add chicken in batches and cook on all sides just until no longer pink (do not brown). Remove using slotted spoon and set aside. Heat 1/2 cup vegetable oil in skillet. Add sliced onion and fry until wilted and pale brown, stirring constantly, about 10 minutes. Stir in almonds, coriander, ginger, cardamom, salt, ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from heat. Transfer half of the mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2 of the water. Repeat with the rest of the mixture, yogurt and water. Pour sauce back into skillet. Add chicken to skillet. Place over medium-high heat and bring to a boil. Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes. Remove from heat. Let stand at room temperature for about 30 minutes. Transfer to serving dish, garnish with cilantro and serve immediately.
Valentine's Day Tarragon Lamb
Submitted by: Tom & Lisa McMullen, NY.
Ingredients:
4 lb leg of lamb
1 tsp. tarragon
1 tbsp. oil
1 ea onion, sliced
1 1/4 c dry white wine
salt and pepper to taste
2/3 c cream
Directions: Skin the leg of lamb and trim away all the outside fat. Score the flesh deeply with a criss-cross pattern and stuff the slits with the tarragon. Rub the meat with the oil and cover with the onion. Place in a suitable dish for marinating and pour the white wine over top. Add salt and pepper to taste and marinate for about 2 hours, basting occasionally. Roast the lamb with the marinade, at 325 degrees F. until done; baste frequently. Ten minutes before the meat is finished cooking, pour off the marinade and meat juices into a saucepan. Reduce the gravy to half its original quantity by boiling vigorously. Carve the meat into thin slices and add the juices from the meat to the marinade. Arrange the meat on a a serving dish and keep warm. Remove the gravy from the heat, stir in the cream and slowly reheat until it forms a medium-thick consistency. Pour the sauce over the lamb and keep warm till ready to serve.
Valentine's Day Spanish Rice with Beef
Submitted by: Wayne Henson, KY.
Ingredients:
1 lb Lean Ground Beef
1/2 c Onion; Chopped, 1 Med
1 c Rice; Regular, Uncooked
2/3 c Green Bell Pepper; Chopped
16 oz Stewed Tomatoes; 1 Can
5 ea Bacon Slices; Crisp, Crumbled
2 c Water
1 tsp. Chili Powder
1/2 tsp. Oregano
1/4 tsp. Salt
1/8 tsp. Pepper
Directions: Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the rice, green pepper, tomatoes, bacon, water, chili powder, oregano, salt and pepper. To Cook in a Skillet: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 minutes. (A small amount of water can be added if necessary.) To Cook in the Oven: Pour the mixture into an un-greased 2-quart casserole. Cover and bake at 375 degrees F, stirring occasionally, until the rice is tender, about 45 minutes. Serve hot.
Valentine's Day Chicken Parmesan
Submitted by: John “Woody” Smith, FL.
Ingredients:
1/2 c Fine, dry bread crumbs
1/4 c Grated Parmesan cheese
4 ea Chicken breasts, boneless
1 ea Egg, beaten
3 tbsp. Butter
1 ea 8 oz. can tomato sauce
1/2 c Water
1/4 tsp. Dried whole oregano
1 c Shredded mozzarella cheese
Directions: Combine bread crumbs and Parmesan cheese. Dip chicken in egg and coat well. Preheat skillet to 350 degrees. Add butter and cook chicken for about 3 minutes on each side. Combine the tomato sauce, water, and oregano; pour over chicken. Reduce heat to 220 degrees, cover and cook 25-30 minutes. Sprinkle with mozzarella cheese; cover and cook just until cheese melts.
Valentine's Day Salmon Steaks with White Wine Sauce
Submitted by: Jill Franks, Del.
Ingredients:
8 oz (2) Salmon Steaks *
2 tsp. Cooking Oil
White Wine Sauce:
1 tbsp. Butter or Margarine
1 tsp. Cornstarch
Dash White Pepper
1/2 c Half Half Light Cream
1 ea Large. Beaten Egg Yolk
2 tbsp. Dry White Wine
Seedless Green Grapes (Opt.)
Directions: *Salmon steaks may be either fresh or frozen; thaw, if frozen. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to the browning dish; swirl to coat the dish. Place salmon steaks in the browning dish. Microwave, covered, on 100% power for about 30 seconds. Turn the salmon steaks and microwave, covered, on 50% power about 3 minutes or until the salmon flakes easily when tested with a fork. Let salmon steaks stand, covered, while preparing the wine sauce. For the wine sauce: In a 4-cup measure microwave the butter or margarine, uncovered, on 100% of power for 45 seconds to 1 minute or until melted. Stir in the cornstarch and white pepper. Stir in light cream. Microwave, uncovered, on 100% power for 2 to 3 minutes or until mixture is thickened and bubbly, stirring every minute. Stir half the hot cream mixture into the beaten egg yolk. Return all to the 4-cup measure. Microwave, uncovered, on 50% power for 1 minute, stirring every 15 seconds until mixture is smooth. Stir in dry white wine. Transfer the salmon steaks to a serving platter and spoon the wine sauce over top. Garnish with seedless green grapes, if desired.
Valentine's Day Fettuccine
Submitted by: Karen Skut, Ct.
Ingredients:
8 Bacon slices; chopped thick
4 Green onions; chopped
1/2 c Whipping cream
1/2 c Parmesan; freshly grated
1/3 c Basil; chopped fresh
1lb Fettuccine
Salt and pepper
Parmesan; freshly grated
Directions: Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in Parmesan cheese and basil. Meanwhile, cook fettuccine in large pot of boiling, salted water until just tender but still firm to the bite (al dente), stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately; pass the grated Parmesan.
Valentine's Day Crispy Chicken Drumsticks
Ingredients:
8 Chicken Drumsticks, skinned about 2 1/2 pounds.
1 1/2 c Breadcrumbs
1/4 c Grated Parmesan Cheese
2 tbsp. Minced fresh Parsley
1/4 tsp. Garlic powder
Salt and Pepper to taste
1/3 c Skim Milk
Directions: Rinse chicken with cold water, and pat dry. Combine bread crumbs, parmesan cheese, parsley, garlic powder, salt and pepper; stir well. Dip drumsticks in skim milk then dredge in breadcrumb mixture, coating well. Place drumsticks in a 10x6x2 inch baking dish sprayed with Pam. Bake at 350 degrees F. for 1 hour.
Valentines Salmon Steaks with Cucumber Dill Sauce
Submitted by: Paul Allen, Ga.
Ingredients:
2 ea Salmon steaks
1/4 c Dry white wine
1 ea Bay leaf
2 tbsp. Fresh dill
1 ea Stalk celery, cut up
Cucumber Dill Sauce:
1/4 c Plain low-fat yogurt
1/4 c mayonnaise
1 ea Small seeded grated cucumber
1 ea Small onion, peeled grated
1/8 tsp. Dry mustard
1/4 c Freshly chopped dill
Salt and pepper to taste
Directions: Place steaks in microwave safe dish w/ thick end to outside. Mix together the white wine, bay leaf, dill, and celery; spread mixture evenly over the salmon steaks. Cover and microwave on high for 4-6 minutes. Serve with cucumber-dill sauce. For Cucumber-Dill Sauce: Combine the yogurt, mayonnaise, cucumber, onion, mustard, dill, salt and pepper in a food processor and blend well. Pour into serving bowl; refrigerate for 1 to 2 hours before serving.
Valentine's Day Turkey Taco Salad
Submitted by: Sheri Watkins, NC.
Ingredients:
3 ea flour tortillas, 8 inches in diameter.
1/2 lb ground turkey
1/3 c water
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
8 oz kidney beans, drained
5 c shredded lettuce
1 ea medium tomato, chopped
1/2 c shredded Monterey Jack cheese
1/4 c onion, chopped
1/4 c Thousand Island dressing
1/4 c sour cream (garnish)
4 ea pitted ripe olives, sliced (garnish)
Directions: Preheat oven to 400 degrees F. Cut tortillas into 12 wedges or 3x1/4-inch strips and place in a 15 1/2 x 10 1/2 x 1 inch un-greased jelly roll pan. Bake 6 to 8 minutes, stirring at least once, until golden brown and crisp; cool. Cook ground turkey in non-stick skillet, stirring frequently, until browned. Stir in water, chili powder, salt, garlic powder, red pepper, and kidney beans. Heat to boiling; reduce heat. Simmer uncovered 2 to 3 minutes, stirring occasionally, until liquid is absorbed. Cool 10 minutes. Mix lettuce, tomato, cheese, onion in a large bowl; toss with the Thousand Island dressing; divide between 4 dinner plates. Top each salad with about 1/2 cup turkey mixture. Arrange tortilla wedges around salad and garnish with sour cream and olives.
Valentine's Day Cornish Game Hen with Stuffing
Submitted by: Dave Cassone, NC.
Ingredients:
2 ea Rock Cornish game hens
1/2 ea lemon
Salt and pepper
4 ea strips bacon
3/4 c red wine
Stuffing:
1 c buckwheat groats
1 ea egg (slightly beaten)
2 c boiling water
3 ea strips bacon (cut in pieces)
4 tbsp. butter
1 ea medium onion (chopped)
1 ea clove garlic (minced)
1/2 ea green pepper (chopped)
1/4 lb mushrooms (chopped)
1 tsp. oregano
1/2 tsp. sage
Salt and pepper to taste
Directions: Rub birds inside and out with lemon and sprinkle well with salt and freshly ground pepper. Preheat oven (450 degrees F.). Fill cavities with the Kasha stuffing. Close opening with skewers. Place birds, breast side up, on rack in open roasting pan and cover breasts with bacon. Cool for 15 minutes. Reduce heat to 325 degrees F. and add red wine. Roast for 35 to 40 minutes, basting often (like every 15 minutes, if possible); add more wine if necessary. For Stuffing: Mix the groats with beaten egg; add to frying pan over high heat. Stir constantly until grains separate, then add the boiling water. Cover pan, reduce heat, and simmer for 30 minutes. Meanwhile, fry the bacon in another large frying pan. When bacon is lightly browned, push to one side and add the butter. Let this sizzle and add onion, garlic , green pepper, and mushrooms; stir constantly. Add oregano, sage, and salt and pepper. Reduce heat and add the cooked groats. Mix well, adjust seasoning, and remove from heat. Kasha is frequently called buckwheat groats. It is made from buckwheat grain and then roasted, which gives it a delicious nut-like flavor. Aside from being a tasty stuffing for poultry, this recipe makes an excellent side dish in place of rice, potatoes, or noodles.
Desserts by Melody:
Avocado Lime Cheesecake
Ingredients
1 1/2 cups cream
3/4 cup white sugar
1 1/2 ripe avocados, peeled and pitted
2 (3 ounce) packages cream cheese, softened
1/2 cup fresh lime juice
1 (8 inch) prepared graham cracker crust
Directions: Heat the cream in a small saucepan until small bubbles appear around edges. Remove from heat and stir sugar into the cream until it dissolves. Transfer to a medium bowl, and allow to cool. Combine the avocado and cream cheese in a food processor and blend until smooth. Add the lime juice and process until smooth, then whisk into the cooled cream mixture. Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions. Spoon into the prepared pie crust. Smooth surface with a spatula. Freeze at least 2 hours in freezer before serving.
Valentine's Day Golden Apple Pie with Rum Sauce
Ingredients:
7 ea golden delicious apples
1/4 c brown sugar
2 tbsp. flour
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. salt
Pastry for a 2 crust 9" pie
1/4 c chopped nuts
2 tbsp. rum
2 tbsp. butter
Directions: Combine apples with brown sugar, flour, cinnamon, nutmeg, and salt. Place in a 9" pastry-lined pie plate. Flute edges of crust. Sprinkle apples with nuts and rum; dot with butter. Roll out remaining pastry. Cut into 3/4" strips. Arrange strips in a lattice pattern, on top of the pie. Bake at 425 degrees F. for 50 to 60 minutes or until apples are fork-tender. Cover top of pie with foil part way through baking time to prevent over-browning of crust. Serve with Rum Sauce.
Rum Sauce:
Combine 1 cup sugar, 3/4 cup water, and 1/2 tsp. of cinnamon in medium size saucepan.
Bring to a boil and boil for 5 minutes over medium- high heat, stirring constantly. Gradually blend together 2 tbsp. cornstarch and 1/4 cup cold water. Stir into hot sugar mixture. Cook and stir until thickened. Stir in 1/2 cup rum; cool slightly. Serve warm with pie.
Valentine's Day Butterscotch Pie with Cinnamon Meringue
Ingredients:
1 c brown sugar
2 tbsp. butter
1 ea egg, separated
1 tbsp. flour
1 c milk
1 tsp. vanilla
1/4 tsp. salt
Cinnamon Meringue:
1 egg white
1 tsp. sugar
1 tsp. cinnamon
Directions: Boil the brown sugar and butter together until soft. Thoroughly beat the egg yolk (reserve the egg white for the Cinnamon Meringue) and add it to the flour, then add the milk. Beat this until very smooth. Combine with the brown sugar mixture and cook until the mixture thickens. Remove from heat and add vanilla and salt. Pour into a pastry-lined pan. Bake at 450 degrees F. for 10 minutes; reduce heat to 350 and bake for 30 more minutes. Cover pie with the Cinnamon Meringue and return pie to oven to brown the meringue (watch carefully so it doesn't burn). For the Cinnamon Meringue:
Beat the egg white together with the sugar and cinnamon.
Valentine's Day Chocolate Pecan Pie
Ingredients:
6 oz Semi-Sweet Chocolate Chips
2/3 c Evaporated Milk
2 tbsp. Butter Or Regular Margarine
2 ea Eggs; Large, Slightly Beaten
1 c Sugar
2 tbsp. Unbleached Flour
1/4 tsp. Salt
1 tsp. Vanilla
1 c Pecans; Chopped
1 ea Unbaked 9-inch Pie Shell
Directions: Combine the chocolate chips, evaporated milk, and butter in a small saucepan. Cook over low heat, stirring constantly, until mixture is smooth and creamy. Combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well. Gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie crust. Bake at 375 degrees F. for about 40 minutes or until the filling is set. Cool on a wire rack.
Valentine's Day Apple Pie
Submitted by: Stephanie Byrd, KY.
Ingredients:
1 c Flour
1 c Sugar
1/2 tsp. Vanilla
4 ea Egg whites
2 tsp. Baking powder
2 c Apples, peeled chopped
2 tbsp. Cinnamon-sugar mixture
Directions: Preheat oven to 350 degrees F. In a large bowl mix the flour, sugar, vanilla, egg whites and baking powder (it will be very thick). Stir in the chopped apples. Spray a pie plate with non-stick spray (or use a good non-stick pie plate). Put mixture in the pie plate and sprinkle with the cinnamon-sugar mixture. Bake for 35 to 40 minutes.
Valentine's Day Crustless Pumpkin Pie
Submitted by: Tina Carle, Va.
Ingredients:
3 Eggs
1 1/2 tsp. Ginger
1/4 tsp. Nutmeg
1/2 tsp. Cinnamon
1 3/4 c Pumpkin
3/4 c Honey
1/2 tsp. Salt
1 c Evaporated milk
Directions: Blend together the eggs, ginger, nutmeg, cinnamon, pumpkin, honey, and salt; mix well. then add the evaporated milk. Blend until smooth. Bake in un-greased 9 inch pie plate at 325 degrees for about an hour.
Valentine's Day Apple Crunch Pie with Cinnamon Ice Cream
Submitted by: Helen Penny, Wva.
Ingredients:
6 Juicy sour apples, pared and cored
1 c Flour
1 c Brown sugar
1/4 lb Margarine
Cinnamon Ice Cream:
1/2 pt Whipping cream
2 tbsp. Sugar
1 tsp. Cinnamon (heaping)
1 qt Vanilla ice cream
Directions: Place sliced apples in pie plate. Whisk together the flour and brown sugar; add margarine and mix until crumbly. Sprinkle this mixture over apples and bake at 350 degrees for about 30 minutes or until apples are fork-tender. Serve warm with Cinnamon Ice Cream. For Cinnamon Ice Cream: Whip the cream; add sugar and cinnamon. Soften the vanilla ice cream; add cinnamon mixture and whip. Freeze.
Valentine's Day Chocolate Peanut Pie
Submitted by: Sara Rogers, NC.
Ingredients:
8 oz Softened cream cheese
1 c Sugar
1 c Creamy peanut butter
2 tbsp. Butter, melted
1 c Heavy cream
1 tbsp. Pure vanilla extract
Chocolate Topping:
4 oz Semisweet chocolate
2 tbsp. Butter
2 tbsp. Salad oil
1/8 tsp. Pure vanilla extract
Crushed peanuts (garnish)
White chocolate shavings (garnish)
Dark chocolate shavings (garnish)
Directions: Make up your favorite graham cracker pie crust recipe and place into a greased 9" pie pan, pressing crust evenly onto the bottom and up the sides. Whip the cream cheese until fluffy. Slowly mix in the sugar, peanut butter, and melted butter. In a separate bowl, whip the cream and vanilla until firm. Blend 1/3 cup of the whipped cream into the peanut butter mixture. Fold this mixture into the remaining whipped cream until totally blended. Fill the pie shell, smooth the top, and chill in the freezer for at least 20 minutes. For the Chocolate Topping: Combine the chocolate, butter, salad oil, and vanilla and cook in the top of a double boiler until the chocolate melts. Cool slightly. Spread Chocolate Topping on the cooled peanut butter pie, starting from the center and working outwards. Chill or freeze until ready to serve. If desired, garnish the top with crushed peanuts and white and dark chocolate shavings.
Valentine's Day Pumpkin Pie with Ginger Cookie Crust
Submitted by: Marlene Henson, KY.
Ingredients:
1 c Canned pumpkin
3/4 c Evaporated skim milk
1/2 c Applesauce
1/4 c Sugar
1/4 c Maple syrup
3 Egg whites
2 tsp. Cornstarch
1 1/2 tsp. Pumpkin pie spices
1 1/2 c Gingersnap cookie crumbs
Whipped Cream or vanilla ice cream for topping
Directions: Combine the pumpkin, skim milk, applesauce, sugar, maple syrup, egg whites, cornstarch and pumpkin pie spices in a large bowl. Beat at medium speed with a mixer. Coat a 9-inch pie platter with vegetable spray; line with crumbled gingersnap cookie crumbs and pour mixture into the crust. Bake at 400 degrees F. for about 15 minutes; then reduce heat to 350 and bake for an additional 20 minutes or until a toothpick inserted in the middle comes out clean. Serve with whipped cream or vanilla ice cream.
Valentine's Day Ambrosia Pie
Submitted by: bigmamma, Ga.
Ingredients:
1 qt Vanilla ice cream
2 c Milk
2 ea Pkg. instant Chocolate Pudding
2 ea Graham cracker crusts
Whipped topping
Chocolate curls for garnish
Directions: Combine the vanilla ice cream and milk and mix slightly. Add chocolate pudding and mix for about 3 minutes. Divide and pour into pie crusts. Cover with whipped topping and garnish with chocolate curls. Refrigerate three to four hours before cutting.
Valentine's Day No-Bake Blueberry Pie
Submitted by: Tiffany Raby, Ky.
Ingredients:
1 Baked 9" Pie Crust
3 c Fresh Or Frozen Blueberries
1/3 c Sugar
1 tbsp. Cornstarch plus 2 tsp.
1/4 tsp. Salt
1/4 tsp. Ground Cinnamon
2/3 c Water
1/4 c Medium Sherry
2 tsp. Lemon Juice
Sour cream Topping:
1 c Sour Cream
2 tbsp. Sugar
1 tsp. Vanilla
Directions: Spread the blueberries in the crust. Mix the sugar, cornstarch, salt, and cinnamon in a 4 cup measuring cup. Stir in the water. Microwave uncovered on high stirring every minute until thickened and clear, 3 to 4 minutes. Stir in the sherry and lemon juice. Pour over the blueberries in the pie crust. Refrigerate at least 2 hours. Serve with the Sour Cream Topping: For Sour Cream Topping: Mix the sour cream, sugar, and vanilla.
Valentine's Day Hidden Hugs Cookies
Submitted by: Brandy McQueen, Ky.
Ingredients:
1 pk. Hershey's Hugs Chocolates (8 oz)
1 c Butter or margarine, softened
1/2 c Powdered sugar
1 tsp. Vanilla extract
2 1/4 c All-purpose flour
1/4 tsp. Salt
3/4 c Toasted almonds, finely ground (see note)
Additional powdered sugar
Directions: Heat oven to 400 degrees F. Remove wrappers from chocolate pieces. In large mixer bowl, beat butter, powdered sugar and vanilla until well blended. Stir together flour and salt; gradually add to butter mixture, beating until well blended. Add nuts; blend well. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls. Place on un-greased cookie sheet. Bake 10-12 minutes or until set. Cool slightly; roll in powdered sugar. Cool completely. Before serving, roll again in powdered sugar, if desired. Note: To toast almonds, heat oven to 350'F. Spread almonds in thin layer in shallow baking pan. Bake 8-10 minutes, stirring occasionally, until light golden brown; cool.
Coffee Meringue Valentine's Day Kisses
Submitted by: Josie Ross, NY.
Ingredients:
3/4 c Sugar
3 tsp. Powdered instant coffee
4 Egg whites, room temperature
1 tsp. Vanilla extract
1/4 tsp. Cream of tartar
Directions: Preheat oven to 250'F.Use nonstick cookie sheets. In a food processor with a metal blade, process the sugar and coffee powder until the texture of the sugar becomes very fine. In a large mixing bowl, beat the egg whites and vanilla extract with an electric mixer at medium speed, until very frothy. Add cream of tartar, and continue beating at medium speed until soft peaks form. Increase beater speed to high, and gradually beat in sugar-coffee mixture. Continue beating until soft peaks form and mixture has a glossy sheen. To pipe cookies from pastry bag: Fill pastry bag (or 1-gallon freezer bag), fitted with Number 6 plain round pastry tube, with meringue. Hold bag upright over prepared cookie sheets and squeeze out meringue, leaving pastry tip buried in meringue, until you have piped out a round about 1 1/2" in diameter. Lift up tip and stop squeezing. Leave 1" between cookies. Or, drop by tablespoonfuls onto prepared cookie sheet, leaving 2" between cookies. Bake for 1 hour without opening oven door. Turn off oven, and let meringues dry in oven 2-3 hours more without opening oven door. (After the first hour, it's okay to peek just once.) At this point you can leave them in the oven overnight. Remove the meringues from the cookie sheet with a spatula. Store in airtight container. Makes about 3 dozen.
Crème De Menthe Chocolate Squares (Valentine's Day)
Submitted by: Karen Skut, Ct.
Ingredients:
Brownies:
1 c Sugar
1/2 c Butter
4 Eggs, beaten
1 c Flour
1/2 tsp. Salt
1 tsp. Vanilla
1 can (16 oz) chocolate syrup
Crème de Menthe Layer:
2 c Confectioners sugar
3 tbsp. Green crème de menthe
1/2 c Melted butter
Glaze:
6 oz Chocolate chips
6 tbsp. Butter
Directions: Preheat oven to 350 degrees F. In a large bowl, cream sugar and butter. Add beaten eggs and blend well. Add flour and salt and mix well. Blend in vanilla and chocolate syrup. Pour batter into greased 9x13-inch pan. Bake at 350ø for 30 minutes. Cool in pan. While brownies are cooling, make mint layer by mixing together sugar, crème de menthe and butter. Spread over cooled brownies. To make glaze: Melt chocolate chips and butter together until smooth. Cool and spread thinly over mint layer. Chill until ready to serve. Cut into small squares. These brownies freeze well. To use: thaw at room temperature for two hours.
Valentine's Day Chocolate Chip Pudding Cookies
Submitted by: Fran Lemur, Az.
Ingredients:
2 1/4 c All-purpose flour
1 tsp. Baking soda
1 c Butter; or margarine, softened
3/4 c Lt. brown sugar; firmly packed
1/4 c Sugar; granulated
1 pk. Instant pudding; 4 serving. size*
1 tsp. Vanilla
2 Eggs
12 oz Chocolate chips
1 c Chopped nuts
*Suggestions: Butter Pecan, Butterscotch, Chocolate, Vanilla, etc.
Directions: Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy. Beat in the eggs. Gradually add flour mixture; then stir in chips and nuts (batter will be stiff.). Drop from teaspoon onto un-greased baking sheets, about 2 inches apart. Bake at 375 degrees F. for 8 to 10 minutes.
Valentine's Day Sugar Heart Cookies
Submitted by: Gracie Murtha, Ct.
Ingredients:
3 1/2 c Sifted flour
2 1/2 tsp. Baking powder
1/2 tsp. Salt
1 1/2 Cubes sweet butter (6 oz)
2 tsp. Vanilla
1 1/2 c Granulated sugar
2 Eggs
1 tbsp. Milk
2 tbsp. Sour cream
grated rind of one lemon
Colored sugar for sprinkling
Directions: Sift together flour, baking powder and salt. Cream together butter, sugar, sour cream, lemon peel and beat well. Add eggs, one at a time, and then add the milk. Gradually, add the sifted dry ingredients, scraping the bowl with a rubber spatula as necessary. Beat only until thoroughly mixed. Separate dough in half. Wrap each batch with foil or plastic wrap and chill in refrigerator for 3 hours or longer (DO NOT place dough in the freezer). Preheat oven to 400 degrees F. Place one batch of dough on lightly floured pastry cloth. Turn dough to distribute flour on all sides and roll out to desired thickness. Cut out the cookies using a heart-shaped cookie cutter. Transfer cookies to un-greased cookie sheets. Sprinkle the tops of the cookies with colored sugar. Bake cookies about 8 to 10 minutes or until they're lightly browned. Transfer cookies to racks for cooling.
Valentine's Day Meringue Cookies
Submitted by: Phyllis LaCrosse, Del.
Ingredients:
4 Egg whites
1/4 tsp. Cream of tartar
1 tsp. Vanilla
1/4 tsp. Salt
1 1/2 c White sugar
1 Bag (12-oz) chocolate chips
Large fresh strawberries
Directions: Beat egg whites until foamy; add salt and cream of tartar. Beat until stiff but not dry. Add sugar 2 tablespoons at a time and beat until stiff. Fold in vanilla and chocolate chips. Drop mixture by spoonfuls on waxed paper lined cookie sheets. Bake at 300 degrees for 20-25 minutes.
Cool slightly and remove from pan. Store in airtight containers. Serve on tray with strawberries.
Valentine's Day Sweet Potato Raisin Cookies
Submitted by: Karen Denis, FL.
Ingredients:
1 c Raisins
1/4 c Butter or margarine
1 c Sweet potatoes, cooked, mashed
1 Egg
1 tsp. Vanilla
2 c Flour, whole wheat
1/4 tsp. Allspice
1/2 tsp. Salt
1/2 tsp. Nutmeg
1/2 tsp. Baking soda
1 tsp. Cinnamon
1/4 c Walnuts, chopped
1/2 c Unprocessed bran flakes
Non stick vegetable cooking spray
Directions: Preheat oven to 350 degrees F. Soak raisins in hot water to cover 5 minutes; drain. Cream butter, then add sweet potato, egg, vanilla; beat until creamy. Mix flour, allspice, salt, nutmeg, baking soda, baking powder and cinnamon. Add to creamed mixture and mix well. Add raisins, nuts and bran flakes. Drop onto cookie sheet sprayed with vegetable cooking spray. Bake 10 to 12 minutes.
Valentine's Day Sweetie Pies
Submitted by: Claudette Pease, CT.
Ingredients:
2 oz Semisweet Chocolate Chips
1/2 c Softened Salted Butter
1 c White Sugar
2 lg Eggs
2 tsp. Pure Vanilla Extract
1 1/2 c All-Purpose Flour
1/2 tsp. Baking Soda
6 oz Semisweet Chocolate Chips
3 oz White Chocolate Chips
1 1/2 oz Milk Chocolate Chips
Directions: Preheat oven to 375 degrees F. Line cookie sheets with waxed paper. In a double boiler, melt the unsweetened chocolate and the first batch of chocolate chips. Stir frequently with wooden spoon or wire whisk until creamy and smooth. Pour melted chocolate into a large bowl. Add butter and beat with electric mixer at medium speed until thoroughly combined. Add the sugar, eggs and vanilla. Beat on medium speed until well blended. Scrape down sides of bowl. Add the flour, baking soda and the three types of chocolate chips. Mix at low speed just until combined. Chips should be distributed equally throughout the dough. Roll a heaping tablespoon of dough into a ball, about 1 1/2 inches in diameter. Place dough balls onto paper-lined pans, 2 inches apart. With the palm of your hand, flatten each ball to 1/2 inch thickness. Bake for 10-12 minutes. Transfer cookies with a spatula to a cool, flat surface.
Valentine's Day Chocolate Cookie Bars
Submitted by: Cathy Bitterman, Ct.
Ingredients:
1/2 c Butter
1/4 c Sugar
5 tbsp. Cocoa
1 tsp. Vanilla
1 ea Egg
2 c Graham cracker crumbs
1/4 c Nuts (finely chopped)
1 c Coconut
Filling:
1/4 c Butter, divided
3 tbsp. Milk
3 tsp. Vanilla
2 c Confectioners' sugar
3 ea Squares chocolate
1 tbsp. butter
Directions: Cream butter, sugar, cocoa, vanilla and egg together. Add graham cracker crumbs, nuts and coconut. Pack in 8 x 13-inch pan and refrigerate. Filling: Mix together the butter, milk and vanilla, blend with confectioners' sugar. Spread on first mixture; let set. Melt chocolate and 1 tablespoon butter; spread on top. Let set. Cut into squares.
Heavenly Valentine's Day Chocolate Cheesecake
Submitted by: Hillary Marsh, Me.
Ingredients:
2 c Vanilla Wafers, Fine Crush
1 c Ground Toasted Almonds
1/2 c Butter, Melted
1/2 c Sugar
12 oz Milk Chocolate Chips
1/2 c Milk
1 ea Env. Unflavored Gelatin
16 oz Cream Cheese, Softened
1/2 c Sour Cream
1/2 tsp. Almond Extract
1/2 c Heavy Cream, Whipped
Garnishes * Whipped cream and chocolate shavings (optional).
Directions: In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside.Pour milk into small saucepan; sprinkle gelatin over top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside. In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan; remove rim. Garnish with whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake. Cheesecake Tip: To easily cut cheesecake, take a long strand of plain dental floss, stretch it taut, and gently press it through the cake. When you reach the bottom of the cheesecake, simply pull the floss out from underneath.
Valentine's Day Peanut Butter Cake
Submitted by: Alice Rouix, LA.
Ingredients:
3/4 c unsalted butter
3/4 c creamy peanut butter
2 c packed brown sugar
3 ea eggs
2 c all purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 c milk
1 tsp. vanilla
Peanut Butter Filling:
1 c cream cheese, softened
1/2 c creamy peanut butter
Chocolate Glaze:
1/2 c water
4 tbsp. unsalted butter
1/2 c cocoa
1 c powdered sugar
1 tsp. vanilla
Directions: In large mixing bowl, cream butter and peanut butter until light and fluffy. Add brown sugar. Mix to blend. Add eggs, one at a time, mixing well after each addition. In a small bowl, combine flour, baking powder and salt. Add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture. Add vanilla. Pour batter into 2 well greased and floured 9 inch cake pans. Bake in preheated 350 degree oven until cake tests done, about 45 minutes. Cool on wire rack to room temperature before frosting the cake. Spread half of Peanut Butter Filling over tops of each cake. Chill. Spread half of Chocolate Glaze over peanut butter topping on each cake, using metal spatula dipped in hot water. Spread glaze over cake while glaze is warm. As glaze cools, it will thicken. Peanut Butter Filling: Cream ingredients together until light and fluffy. Chocolate Glaze: Place water and butter in small saucepan. Bring to a boil. Add cocoa, sugar and vanilla to water mixture. Mix until smooth. Note: This recipe will make two 9 inch cakes or one stacked layer cake. If making the stacked layer cake, the Peanut Butter Filling should be put between the layers and on top of the cake before topping it with the Chocolate Glaze.
Labels: Biker Recipes, Food Recipes
Wednesday, January 27, 2010
Hey FatBoy!! What's Cooking?
Hey!1 Check it out to Blogs in one day!! WOW! I am back on a roll!! No!! I am flooded with awesome Biker recipes and need to get them out!! So without further delay's here they are!! Enjoy!!
Ride safe and always EAT WELL!!
Chef FatBoy
Sweet Daddy’s Whiskey Pepper Steak
Submitted by: sweetdaddybob, Fl.
Ingredients:
Whiskey Pepper Sauce:
1 tablespoon butter
2 tablespoons chopped white onion
2 cups beef stock or canned beef broth
1/4 teaspoon cracked black pepper
1 clove garlic, pressed
2 tablespoons whiskey
1 green onion, chopped
1 teaspoon cornstarch
1 tablespoon water
Pepper Steak:
1 (16-ounce) sirloin steak, cut into two portions
2 teaspoons cracked black pepper
2 tablespoons butter
Salt
Directions: Fire up the barbecue. In a saucepan or deep skillet, make the whiskey pepper sauce by sautéing the white onions in the butter over high heat. In about 3 minutes the onions will begin to turn brown. Add 1 cup of the beef stock to the onions. Add the cracked black pepper and garlic at this point as well. Continue to simmer over medium/high heat until the sauce has reduced by about half. Add the whiskey, green onion, and remaining 1 cup of beef stock to the sauce and let it simmer over low heat while you prepare the steaks. Spread 1/2 teaspoon of cracked pepper over the entire surface of each side of the sirloin steaks and press it into the steaks so that it sticks. Melt 2 tablespoons of butter in a large skillet over medium/high heat. Drop the steaks into the melted butter and sear each side of the steaks for 1-1/2 to 2 minutes or until brown. When the barbecue is good and hot, grill the steaks for 3 to 5 minutes per side or until they are done to your liking. Salt the steaks lightly as they grill. When the steaks are just about done, combine the cornstarch with the tablespoon of water in a small bowl. Stir just until the cornstarch dissolves. Remove the whiskey sauce from the heat and add the cornstarch to it. Put the sauce back on the heat and continue to cook on low until the sauce is thickened to the consistency you desire. Serve the steaks doused with whiskey pepper sauce. Yield: 2 servings
Bourbon Beef Tenderloin
Submitted by: Bob “Bobo” Phalen, FL.
Makes: 8 to 10 servings
Ingredients:
1 part bourbon
1 c. brown sugar
2/3 c. soy sauce
1 bunch cilantro, leaves chopped
1/2 c. lemon juice
1 tbs. Worcestershire sauce
2 c. water
3 to 4 sprigs fresh thyme, leaves chopped
1 (5 lb.) beef tenderloin, silver connective tissue removed
Oil, to brush grill
Directions: Preheat grill or oven to 350 degrees F. Prepare marinade by combining the bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water and thyme in a bowl. Make sure the tenderloin has been cleaned and the tissues have been removed. Fold the tail end of the beef back underneath itself so that it is of uniform thickness and secure with butcher's string. Place meat in a dish and pour marinade over meat, cover and refrigerate for approximately 8 to 12 hours, turning meat over several times. When grill is ready, place meat on oiled surface and reserve the liquid from the marinade. Cook over high heat with lid closed, turning meat often and occasionally basting with the marinade. The tenderloin will cook to rare in approximately 30 to 45 minutes.
Bacon and Bourbon Baked Beans
Submitted by: crazyj, Del.
Ingredients
2 16-oz cans pork & beans
1 green pepper, diced
4 slices bacon
1 medium onion, diced
1 4-oz can mushrooms bits & pieces, drained
2 tablespoons Worcestershire sauce
2 tablespoons wine vinegar
2 tablespoons Bourbon
1 tablespoon mustard
1/4 cup brown sugar
1/4 cup Barbecue sauce
1/4 teaspoon celery salt
1/4 teaspoon lemon pepper
1/4 teaspoon garlic powder
Directions: Cook bacon until crisp. Crumble. In a large pot, combine the beans and remaining ingredients. Bake at 350 degrees for 30 minutes. Serves 8-12.
Whiskey Carrots
Submitted by: nanogil, Del.
Ingredients
3 pounds frozen crinkle cut carrots
1 stick butter
1/2 cup brown sugar
1/2 cup orange juice concentrate
2 ounces Bourbon
Directions: Boil carrots until almost tender, drain. In saucepan, heat butter, brown sugar, and orange juice concentrate until bubbly. Stir in Bourbon and remove from heat. Place carrots snugged in baking dish. Pour sauce over carrots and bake uncovered for 1 hour at 325 degrees.
Bourbon Pork Tenderloin
Submitted by: Jamie Thomson, Ill.
Ingredients
1 cup confectioner's sugar
2 tablespoons Bourbon or Whiskey
1 tablespoon water
1 teaspoon vanilla extract
1-1/2 to 2 pound pork tenderloin (2 tenderloins)
1/4 teaspoon black pepper
1/2 teaspoon salt
Directions: Preheat oven to 350 degrees, line a 7 x 11 inch baking dish with foil coated in non-stick cooking spray. In medium bowl, combine sugar, Bourbon / Whisky, water and vanilla. Mix well, set aside. Season tenderloins with salt and pepper. Place in baking dish. Spoon half of sugar mixture over tenderloins. Roast for 45 minutes. Remove from oven and spoon remaining sugar mixture over the tenderloins. Roast 5-10 minutes or until no pink remains. Cut into 1/4-inch thick slices and serve with sauce from the pan.
Bourbon Strip Steak
Submitted by: Ray Fletcher, Vir.
Ingredients
1/4 cup Bourbon or Whiskey
1/4 cup soy sauce
1/4 cup brown sugar
3 tablespoons garlic powder
1/4 cup Dijon mustard
1/4 teaspoon powdered ginger
1 teaspoon Worcestershire sauce
1/4 cup vegetable oil
2 1/2 pounds New York Strip Steak
Directions: Combine first 8 ingredients and mix thoroughly with a whisk. Trim 1/2 inch of fat from strip steak. Cut into 4 equal pieces. Place strip steak in a pan and cover with marinade. Refrigerate for at least 12 hours. Grill steak to taste. Baste frequently.
Bourbon Beef Barbecue
Submitted by: Bill Darrin, WVir.
Ingredients
1 beef rump roast (Approximately 3 pounds)
2 bottles Jim Beam Barbecue Sauce or your favorite
1 bottle Bourbon
Directions: Thoroughly rinse the roast with water. Place the roast in a slow cooker or crock pot with enough water to cover the bottom half of the roast. Apply the salt and pepper to the roast according to your own taste. Set the cooker or crock-pot to medium. Allow the roast to cook until a meat thermometer reaches 160-170 degrees Fahrenheit. Remove the roast from the slow cooker or crock-pot and allow to cool. Once the roast is cool, cut it into slices approximately 1/4 inch thick. Using your fingers, pull apart or shred the meat into smaller pieces. Rinse the slow cooker or crock-pot prior to putting all of the shredded meat back into it. Add 29 ounces of Barbecue Sauce. Mix the shredded meat and barbecue sauce thoroughly. Then add approximately 1/4 cup Bourbon. Set the slow cooker or crock-pot on low to medium setting. Allow the shredded meat and barbecue sauce to cook for about 2 hours. Stir regularly and add more Bourbon to taste. Serve the Bourbon Bluegrass Beef Barbecue sandwich style using freshly baked potato bread.
Bourbon Wild Rice
Submitted by: Sara Belanger, Del.
Ingredients
1 cup wild rice, soaked
1/2 stick unsalted butter
1 shallot or small onion, chopped
6 large mushrooms, thinly sliced
6-8 fresh chestnuts, peeled or one 10-oz. can
1/2 cup golden raisins
4 ounces Bourbon
2 1/2 cups rich chicken stock
Directions: Preheat oven to 350 degrees. Sauté shallot and mushrooms in butter. Remove from pan. Add chestnuts and raisins to liquid and brown. Pour in Bourbon. Return shallots and mushrooms to pan. Add wild rice and stock. Mix well and season to taste. Cover and place in oven for 45 minutes to one hour.
Chicken with a Kick
Submitted by: Ray ‘Obiwan” Konopka, FL.
Ingredients
4 boneless chicken breasts
1/4 cup dark brown sugar
1/4 cup Dijon mustard
1/4 cup Bourbon or Whiskey
2 green onions, thinly sliced
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon butter
1 tablespoon vegetable oil
Directions: Place chicken between two pieces of wax paper and pound to 1/2-inch thickness; place in a baking dish. Combine brown sugar and next five ingredients. Brush mustard mixture on both sides of chicken. Cover and marinate for one hour in refrigerator. Remove chicken, save marinade. Combine butter and oil in large skillet over medium/high heat and sauté chicken until done. Remove drippings from skillet and place chicken on a serving platter. Add marinade to skillet and bring to a boil, pour over chicken and serve.
Grilled Marinated Grouper
Submitted by: Capt’n Ron, RI.
Ingredients
4-6 fillets grouper fish
1/2 cup fresh lemon juice
1/2 cup fresh orange juice
2 cups Bourbon
1 teaspoon fresh grated lemon
2 teaspoons prepared horseradish
1 clove garlic, peeled and chopped
1 teaspoon dry oregano
1 teaspoon thyme
1 teaspoon mint leaves
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
Directions: In blender or food processor, combine all marinade ingredients at high speed. Ladle marinade into 13x9x2 inch non-metal dish and add fish. Cover and marinate in refrigerator for 8 hours, turning once. Coat wire basket with olive oil and arrange fish in basket. Heat coals in grill to red-hot. Move coals to side and grill fish in basket for 7 to 8 minutes with grill covered until fish flakes easily in center. Baste often with marinade. Serve immediately with lemon slices.
Baby Back Ribs
Submitted by: Chuck “Zero” Mitchell, Del.
Ingredients
2 full racks (quartered) baby back ribs
1 quart beef broth
2 cups Barbecue Sauce
1 cup honey
¼ cup Bourbon or Whiskey
Directions: Place ribs and beef broth in a large heavy pot or Dutch oven, and add enough water to fully cover ribs. Simmer over low heat for about 1 hour. Once tender, remove and set aside. Preheat the grill to medium heat. In a medium bowl, combine barbecue sauce, Bourbon and honey. Baste ribs generously with sauce and grill for about 4 minutes on each side or until desired degree of doneness.
Bourbon Grilled Chicken
Submitted by: Dave Lee, Del.
Ingredients
Marinade:
1/4 C Chablis cooking wine
1 C butter, melted
1/4 C water
1/4 C lemon juice
1/2 tsp salt to taste
1/4 tsp pepper to taste
Glaze:
1 tsp onion powder
1 tbsp hot sauce
2 tbsp red wine vinegar
1/4 C Bourbon
2 C brown sugar
1/4 C water
2 beef bouillon cubes
2 tbsp Worcestershire sauce
Directions: Four boneless, skinless chicken breast halves. To make marinade: In a container, combine first four ingredients. Add salt and pepper to taste. Mix. Marinade can also be used for basting during grilling. To make glaze: Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Allow to cool. Apply glaze just before removing chicken from grill. To prepare chicken breasts: Marinate for 5 - 10 minutes. Place chicken on the grill or in a sauté pan. Baste often while cooking. When cooked to your satisfaction, brush liberally with glaze. Remove immediately to serving dish.
Mixed Greens with Bourbon Vinaigrette
Submitted by: bigmamma, Ga.
Ingredients
1/4 cup chopped shallots or green onions
1/4 cup olive oil
1/2 cup & 1 tablespoon Bourbon
1 tablespoon chopped parsley
1 teaspoon chopped, fresh basil leaves (or 1/4 teaspoon dried basil)
1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme leaves)
3 tablespoons cider vinegar
1/4 teaspoon granulated sugar
1/2 cup coarsely chopped walnuts
1 pear, cored and cut into 1/2 inch pieces
3 ounces goat cheese, crumbled
6 cups mixed salad greens (endive, bibb, romaine, or any combination, cleaned and torn into pieces
1/2 red bell pepper, cored and seeded, cut into julienne strips
1/2 green bell pepper, cored, seeded, cut into julienne strips
Directions: For dressing, cook shallots or onions over medium-high heat in 1 tablespoon olive oil in a small saucepan for 2-3 minutes or until tender. Add 1/2 cup Bourbon. Cook about 5 minutes, uncovered, until mixture is reduced to a glaze. Add parsley, basil, and thyme. Cook 1 minute. Cool to room temperature. Add remaining oil, vinegar, Bourbon, sugar, salt, and pepper. Mix well. Chill at least 2 hours. Toast walnuts in preheated 350-degree oven 6 to 8 minutes. Allow to cool. Combine walnuts and remaining salad ingredients in large bowl. Toss with dressing. Makes 4-6 servings.
Orange and Black Chicken Breasts
Submitted by: Mitch Davis, Del.
Ingredients
2 boneless chicken beasts
1/4 cup butter
1 teaspoon basil
1/2 cup orange juice
1/4 cup Bourbon
Directions: Melt butter in a frying pan. Sprinkle basil in both sides of chicken breasts and saute on medium until chicken is done and slightly browned. De-glaze the pan with orange juice and Bourbon, simmering until sauce is reduced slightly. Place chicken on rice and top with the orange-bourbon sauce. Serves 2.
Pork and Bourbon
Submitted by: Paul Matulis, Del.
Ingredients
3 pork tenderloins, about 10 ounces each
1 teaspoon seasoned salt
2 cloves garlic, put through a garlic press or mashed
1/2 teaspoon freshly ground black pepper
6 thick slices of bacon
1/2 cup Bourbon
Directions: Rub tops of tenderloin with combined salt, pepper, and garlic. Wrap bacon evenly around tenderloins; secure with wooden picks. (May be covered and refrigerated up to 8 hours before roasting.) Place tenderloins on rack in shallow foil-lined roasting pan. Roast in a 375 degree oven for 40 to 50 minutes or until thermometer placed in thickest part registers 150 degrees. Transfer tenderloins to large skillet; add Bourbon. Cook over medium heat until bubbly, turning tenderloins once to coat. Carefully ignite and shake skillet until flames subside. Transfer tenderloins to carving board, discarding wooden picks. Slice tenderloins and bacon crosswise into 1/2 inch slices; arrange on a serving platter. Drizzle with pan juices.
Sausage and Country Ham Mushrooms
Submitted by: Marty Coffey, Ky.
Ingredients
1/2 pound ground sausage
1/2 pound cooked country ham
1 cup chopped onion
1/2 cup diced sweet red peppers
8 ounces cream cheese
1-1/2 cups breadcrumbs
1 cup grated Parmesan cheese
1/2 cup chopped parsley
1 tablespoon granulated garlic
1/2 cup Bourbon
36 large mushroom caps
Directions: Sauté sausage and onions. Drain fat. Cool for about 30 minutes. Add remaining ingredients and mix thoroughly. Fill mushroom caps with mixture and place on cookie sheet. Bake for 15 minutes at 375 degrees.
Spicy Barbecued Bourbon Pork Chops
Submitted by: Jim “BigJ” Pipkin, AL.
Ingredients
1 12-16 ounce bottle Barbecue Sauce
1-2 ounces Louisiana Hot Sauce
1/2 cup honey
1/2 ounce soy sauce
1 cup mustard
1 cup ketchup
3 ounces mustard
2 ounces vinegar (apple cider or white)
1 ounce Bourbon or Whiskey
Directions: Place chops snugly in a two-inch deep baking dish. Lightly coat with Bourbon and sprinkle with seasoning. Broil on high for five minutes, flip, season and broil five more minutes. Remove and cover top and bottom of pork chops with barbeque sauce mix (mix together all above ingredients under sauce). Cook on low setting 250 degrees for 2 to 2-1/2 hours. Remove and pour off some of the juices and sauce so the chops are about halfway exposed but still have plenty of sauce on top. Broil on medium setting 350 degrees until sauce becomes dark and caramelized, about 12-15 minutes.
Spicy Bourbon Chili
Submitted by: Brian Camp, Ct.
Ingredients
3 pounds ground chuck
1 stick butter
2 large bell peppers, chopped
2 large onions, chopped
1 8-ounce can cut mushrooms, drained
8 medium garlic cloves, minced
3-1/2 teaspoons ground oregano
2-1/2 teaspoons cumin
3 teaspoons salt
3 tablespoons sugar
1-3 teaspoons ground red pepper
1-1/4 ounce package chili seasoning mix
2 14 1/2-ounce cans diced tomatoes
2 16-ounce can kidney beans, drained
3/4 cup Bourbon
2 16-ounce cans tomato sauce
Directions: Brown ground chuck and minced garlic. Melt butter in a large pot over medium heat. Add the bell peppers, onion and mushrooms and cook for 10 minutes. Add the ground chuck and garlic mixture to pot (DO NOT DRAIN). Stir in the remaining ingredients except for the Bourbon and beans. Use only 1 teaspoon of ground red pepper to begin with, adding more for hotter chili. Simmer uncovered for 1 1/2 hours. Stir occasionally. Add the Bourbon and kidney beans and simmer for 1/2 hour longer. Add cooked spaghetti noodles if desired. Makes 8-10 servings.
Spicy Bourbon Shrimp
Submitted by: Capt’n Crusty, FL.
Ingredients
1 pound large shrimp
2 tablespoons clarified butter or peanut oil
1/2 tablespoon crushed mustard seed
1/2 cup chopped fresh basil or 2 tablespoons dried basil
1/2 tablespoon coarsely ground black pepper
1/4 tablespoon cumin seeds
2 cloves chopped and crushed garlic
1 small onion
1/2 to 1 whole lemon
4 ounces Bourbon
6 fresh Italian plum tomatoes, seeded and sliced
Directions: Melt butter or heat oil. Do not burn. Add chopped onion and garlic, sauté quickly. Add all remaining ingredients except shrimp. Stir to mix and do not allow to burn. Add shrimp and toss continuously for one minute. Add Bourbon. Reduce heat and add tomatoes. Cover and cook for about 8 minutes or until shells are pink. Serves 2. Serve over your favorite rice pilaf.
Desserts from Melody:
Apple Bourbon Cake
Ingredients
1 cup vegetable oil
3 eggs
2 cups sugar
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 tablespoon cinnamon
3 cups apples, peeled and chopped
1/4 cup Bourbon
1/2 cup walnuts or pecans, chopped
1 cup brown sugar, packed
1 tablespoon evaporated milk
2 tablespoons butter
Directions: Preheat your oven to 325 degrees. Mix oil, eggs and sugar and beat until creamy. Sift dry ingredients and add to mixture. Add apples, Bourbon and nuts. Mix well. Bake in a greased and floured tube pan for 1 hour and 20 minutes. Combine all glaze ingredients in a saucepan. Bring to a boil and cook, stirring constantly for 2 minutes. Drizzle over cake.
Triple Layer Jam Cake
Submitted by: Helen Booth, UK.
Ingredients
1 cup butter or margarine
2 cups sugar
3 eggs, beaten
4 cups sifted all-purpose flour
1/4 cup cocoa
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon soda
2 teaspoons cinnamon
2 teaspoons allspice
1 teaspoon nutmeg
1 teaspoon ground cloves
2 cups blackberry jam
2 scant cups buttermilk
1 cup pecans or black walnuts
1 cup raisins or dates or 1/2 cup each
3 jiggers Bourbon
Directions: Cream butter and sugar together. Add beaten eggs. Sift together flour, cocoa, salt, baking powder, soda, and spices; alternately add the sifted ingredients and buttermilk. Add jam, nuts, and raisins or dates. Mix well and pour into three 9-inch greased and floured cake pans. Bake at 350 degrees for 30 to 45 minutes or until done, Place pan of water in oven while cake is baking. When cake is cold, pour one jigger of Bourbon over each layer. Frost with Bourbon Caramel Frosting. Store in airtight container. Can be frozen.
Strawberry Bourbon Cheese Ring
Submitted by: Ann Solek, Ct.
Ingredients
1 pound sharp cheddar cheese, grated and room temperature
3/4 cup mayonnaise
1 medium onion grated
1 cup chopped pecans
1 garlic clove minced
2 tablespoons Bourbon
1 cup strawberry preserves
Directions: Combine all ingredients, except the preserves. Mix well. Mold into a ring and chill. Fill the center with the preserves when ready to serve. Serve with crackers.
Lemon Bourbon Cake
Submitted by: Gala Butcher, Ct.
Ingredients
8 eggs yolks
3/4 cup butter
1-1/4 cups sugar
3/4 cup milk
2-1/2 cups sifted cake flour
2 tablespoons Bourbon
1/2 teaspoon lemon extract
4 tablespoons double action baking powder
4 cups confectioner's sugar
1/2 cup softened butter or margarine
1 teaspoon cream
2 tablespoons Bourbon
Directions: Cream butter and add sugar gradually. Beat the mixture until it is light and creamy. Beat the yolks one at a time and add Bourbon and lemon extract. Resift the flour with the baking powder. Add the sifted ingredients alternately with the milk in four additions. Beat the batter smooth after each addition. Pour into greased and floured pans and bake at 350 degrees for 30 to 40 minutes until done. Ice with Lemon Bourbon frosting: Blend butter and sugar together. Beat in juice, cream, and Bourbon until desired spreading consistency is reached. Will frost a two-layer cake.
Bourbon Banana Cake
Submitted by: Karen Skut, NC.
Ingredients
1/2 pound butter
3 cups sugar
2 cups bananas, mashed
4 eggs, beaten
2 teaspoons baking soda
4 cups all purpose
flour, sifted
1 cup buttermilk
1 teaspoon vanilla
2 tablespoons Bourbon
1/2 cup bananas, mashed
l teaspoon lemon juice
1/4 pound butter
2 pounds powdered sugar
1 cup toasted coconut
3/4 cup pecans, finely chopped
3 drops yellow food coloring
Directions: Cake: Cream 1/2-pound butter and 3 cups sugar together. Add 2 cups mashed bananas and continue beating until mixture is completely smooth. Add beaten eggs and beat slightly. Sift baking soda and flour mixture together. Add to banana mixture alternately with buttermilk. Mix in pecans, vanilla and Bourbon. Pour batter into three greased and floured 9-inch cake pans. Bake in 350 degree oven for 45-50 minutes or until cake is done. Cool on racks. Sprinkle 1/2 cup bananas with lemon juice. In a separate bowl, cream 1/4-pound butter. Add powdered sugar and bananas and blend well. Mix in coconut and finely chopped nuts. Add food coloring to desired color. Spread between layers and on top and sides of cake.
Bourbon / Whiskey Cake
Submitted by: sexysherrygirl, Del.
Ingredients
1 pound candied cherries
1 cup brown sugar
1/2 pound golden raisins, halved
6 eggs, separate yolks
2 cups Bourbon or Whisky
2 teaspoons nutmeg
5 cups all-purpose flour
1 teaspoon baking powder
12 ounces butter
1 pound pecans
2 cups sugar
Directions: Soak cherries and raisins in Bourbon overnight. Grease a 10-inch tube pan and line with brown paper or parchment. Preheat oven to 275 degrees. Sift flour and reserve 1/2 cup. Cream butter and sugars until fluffy. Add egg yolks and beat well. Add soaked fruit and the remaining liquid, 4 1/2 cups flour, nutmeg, and baking power to butter mixture. Stir to combine. Beat egg whites by hand or with an electric mixer until they just barely hold stiff peaks. Fold into batter. Toss nuts with1/2 cup reserved flour and fold into batter. Pour batter into prepared pan. Bake 3 to 4 hours or until cake tests done. Remove
Bourbon Pecan Cake
Submitted by: motormama, Ga.
Ingredients
6 eggs, separated
1 cup sugar
3/4 pound butter
1 cup light brown sugar
1 cup sugar
1 cup plain flour
2 pounds pecans, chopped
2 cups plain flour
1 teaspoon baking powder
1 teaspoon nutmeg
1-1/2 pounds white raisins
1 cup Bourbon or Whiskey
Directions: Separate the eggs and beat the whites until they stand in soft peaks. Beat in 1 cup sugar. Without washing the beaters, beat the egg yolks until thick. Cream butter and gradually beat in brown sugar, white sugar and egg yolks. Beat well. Mix in one cup flour, pecans and raisins. Sift together 2 cups flour, baking powder and nutmeg. Add to the first mixture, alternating with Bourbon. Stir in floured nuts and raisins. Fold in egg whites. Pour into 3 small, greased loaf pans. Bake at 250 degrees for 2 hours.
Bourbon Fudge
Submitted by: Lisa Franks, FL.
Ingredients
1 14 ounce can sweetened condensed milk
2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
2 tablespoons melted butter
3 cups walnuts, coarsely chopped
pinch salt
Bourbon
Directions: Soak walnuts overnight in enough Bourbon to cover them. Melt chocolate chips in sweetened condensed milk, add a pinch of salt. Cook over low heat, stirring occasionally until candy forms a hard ball in cold water. Remove from heat and add drained nuts to candy. Put melted butter into a 9" x 13" pan and add fudge. Let stand until firm.
Ride safe and always EAT WELL!!
Chef FatBoy
Sweet Daddy’s Whiskey Pepper Steak
Submitted by: sweetdaddybob, Fl.
Ingredients:
Whiskey Pepper Sauce:
1 tablespoon butter
2 tablespoons chopped white onion
2 cups beef stock or canned beef broth
1/4 teaspoon cracked black pepper
1 clove garlic, pressed
2 tablespoons whiskey
1 green onion, chopped
1 teaspoon cornstarch
1 tablespoon water
Pepper Steak:
1 (16-ounce) sirloin steak, cut into two portions
2 teaspoons cracked black pepper
2 tablespoons butter
Salt
Directions: Fire up the barbecue. In a saucepan or deep skillet, make the whiskey pepper sauce by sautéing the white onions in the butter over high heat. In about 3 minutes the onions will begin to turn brown. Add 1 cup of the beef stock to the onions. Add the cracked black pepper and garlic at this point as well. Continue to simmer over medium/high heat until the sauce has reduced by about half. Add the whiskey, green onion, and remaining 1 cup of beef stock to the sauce and let it simmer over low heat while you prepare the steaks. Spread 1/2 teaspoon of cracked pepper over the entire surface of each side of the sirloin steaks and press it into the steaks so that it sticks. Melt 2 tablespoons of butter in a large skillet over medium/high heat. Drop the steaks into the melted butter and sear each side of the steaks for 1-1/2 to 2 minutes or until brown. When the barbecue is good and hot, grill the steaks for 3 to 5 minutes per side or until they are done to your liking. Salt the steaks lightly as they grill. When the steaks are just about done, combine the cornstarch with the tablespoon of water in a small bowl. Stir just until the cornstarch dissolves. Remove the whiskey sauce from the heat and add the cornstarch to it. Put the sauce back on the heat and continue to cook on low until the sauce is thickened to the consistency you desire. Serve the steaks doused with whiskey pepper sauce. Yield: 2 servings
Bourbon Beef Tenderloin
Submitted by: Bob “Bobo” Phalen, FL.
Makes: 8 to 10 servings
Ingredients:
1 part bourbon
1 c. brown sugar
2/3 c. soy sauce
1 bunch cilantro, leaves chopped
1/2 c. lemon juice
1 tbs. Worcestershire sauce
2 c. water
3 to 4 sprigs fresh thyme, leaves chopped
1 (5 lb.) beef tenderloin, silver connective tissue removed
Oil, to brush grill
Directions: Preheat grill or oven to 350 degrees F. Prepare marinade by combining the bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water and thyme in a bowl. Make sure the tenderloin has been cleaned and the tissues have been removed. Fold the tail end of the beef back underneath itself so that it is of uniform thickness and secure with butcher's string. Place meat in a dish and pour marinade over meat, cover and refrigerate for approximately 8 to 12 hours, turning meat over several times. When grill is ready, place meat on oiled surface and reserve the liquid from the marinade. Cook over high heat with lid closed, turning meat often and occasionally basting with the marinade. The tenderloin will cook to rare in approximately 30 to 45 minutes.
Bacon and Bourbon Baked Beans
Submitted by: crazyj, Del.
Ingredients
2 16-oz cans pork & beans
1 green pepper, diced
4 slices bacon
1 medium onion, diced
1 4-oz can mushrooms bits & pieces, drained
2 tablespoons Worcestershire sauce
2 tablespoons wine vinegar
2 tablespoons Bourbon
1 tablespoon mustard
1/4 cup brown sugar
1/4 cup Barbecue sauce
1/4 teaspoon celery salt
1/4 teaspoon lemon pepper
1/4 teaspoon garlic powder
Directions: Cook bacon until crisp. Crumble. In a large pot, combine the beans and remaining ingredients. Bake at 350 degrees for 30 minutes. Serves 8-12.
Whiskey Carrots
Submitted by: nanogil, Del.
Ingredients
3 pounds frozen crinkle cut carrots
1 stick butter
1/2 cup brown sugar
1/2 cup orange juice concentrate
2 ounces Bourbon
Directions: Boil carrots until almost tender, drain. In saucepan, heat butter, brown sugar, and orange juice concentrate until bubbly. Stir in Bourbon and remove from heat. Place carrots snugged in baking dish. Pour sauce over carrots and bake uncovered for 1 hour at 325 degrees.
Bourbon Pork Tenderloin
Submitted by: Jamie Thomson, Ill.
Ingredients
1 cup confectioner's sugar
2 tablespoons Bourbon or Whiskey
1 tablespoon water
1 teaspoon vanilla extract
1-1/2 to 2 pound pork tenderloin (2 tenderloins)
1/4 teaspoon black pepper
1/2 teaspoon salt
Directions: Preheat oven to 350 degrees, line a 7 x 11 inch baking dish with foil coated in non-stick cooking spray. In medium bowl, combine sugar, Bourbon / Whisky, water and vanilla. Mix well, set aside. Season tenderloins with salt and pepper. Place in baking dish. Spoon half of sugar mixture over tenderloins. Roast for 45 minutes. Remove from oven and spoon remaining sugar mixture over the tenderloins. Roast 5-10 minutes or until no pink remains. Cut into 1/4-inch thick slices and serve with sauce from the pan.
Bourbon Strip Steak
Submitted by: Ray Fletcher, Vir.
Ingredients
1/4 cup Bourbon or Whiskey
1/4 cup soy sauce
1/4 cup brown sugar
3 tablespoons garlic powder
1/4 cup Dijon mustard
1/4 teaspoon powdered ginger
1 teaspoon Worcestershire sauce
1/4 cup vegetable oil
2 1/2 pounds New York Strip Steak
Directions: Combine first 8 ingredients and mix thoroughly with a whisk. Trim 1/2 inch of fat from strip steak. Cut into 4 equal pieces. Place strip steak in a pan and cover with marinade. Refrigerate for at least 12 hours. Grill steak to taste. Baste frequently.
Bourbon Beef Barbecue
Submitted by: Bill Darrin, WVir.
Ingredients
1 beef rump roast (Approximately 3 pounds)
2 bottles Jim Beam Barbecue Sauce or your favorite
1 bottle Bourbon
Directions: Thoroughly rinse the roast with water. Place the roast in a slow cooker or crock pot with enough water to cover the bottom half of the roast. Apply the salt and pepper to the roast according to your own taste. Set the cooker or crock-pot to medium. Allow the roast to cook until a meat thermometer reaches 160-170 degrees Fahrenheit. Remove the roast from the slow cooker or crock-pot and allow to cool. Once the roast is cool, cut it into slices approximately 1/4 inch thick. Using your fingers, pull apart or shred the meat into smaller pieces. Rinse the slow cooker or crock-pot prior to putting all of the shredded meat back into it. Add 29 ounces of Barbecue Sauce. Mix the shredded meat and barbecue sauce thoroughly. Then add approximately 1/4 cup Bourbon. Set the slow cooker or crock-pot on low to medium setting. Allow the shredded meat and barbecue sauce to cook for about 2 hours. Stir regularly and add more Bourbon to taste. Serve the Bourbon Bluegrass Beef Barbecue sandwich style using freshly baked potato bread.
Bourbon Wild Rice
Submitted by: Sara Belanger, Del.
Ingredients
1 cup wild rice, soaked
1/2 stick unsalted butter
1 shallot or small onion, chopped
6 large mushrooms, thinly sliced
6-8 fresh chestnuts, peeled or one 10-oz. can
1/2 cup golden raisins
4 ounces Bourbon
2 1/2 cups rich chicken stock
Directions: Preheat oven to 350 degrees. Sauté shallot and mushrooms in butter. Remove from pan. Add chestnuts and raisins to liquid and brown. Pour in Bourbon. Return shallots and mushrooms to pan. Add wild rice and stock. Mix well and season to taste. Cover and place in oven for 45 minutes to one hour.
Chicken with a Kick
Submitted by: Ray ‘Obiwan” Konopka, FL.
Ingredients
4 boneless chicken breasts
1/4 cup dark brown sugar
1/4 cup Dijon mustard
1/4 cup Bourbon or Whiskey
2 green onions, thinly sliced
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon butter
1 tablespoon vegetable oil
Directions: Place chicken between two pieces of wax paper and pound to 1/2-inch thickness; place in a baking dish. Combine brown sugar and next five ingredients. Brush mustard mixture on both sides of chicken. Cover and marinate for one hour in refrigerator. Remove chicken, save marinade. Combine butter and oil in large skillet over medium/high heat and sauté chicken until done. Remove drippings from skillet and place chicken on a serving platter. Add marinade to skillet and bring to a boil, pour over chicken and serve.
Grilled Marinated Grouper
Submitted by: Capt’n Ron, RI.
Ingredients
4-6 fillets grouper fish
1/2 cup fresh lemon juice
1/2 cup fresh orange juice
2 cups Bourbon
1 teaspoon fresh grated lemon
2 teaspoons prepared horseradish
1 clove garlic, peeled and chopped
1 teaspoon dry oregano
1 teaspoon thyme
1 teaspoon mint leaves
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
Directions: In blender or food processor, combine all marinade ingredients at high speed. Ladle marinade into 13x9x2 inch non-metal dish and add fish. Cover and marinate in refrigerator for 8 hours, turning once. Coat wire basket with olive oil and arrange fish in basket. Heat coals in grill to red-hot. Move coals to side and grill fish in basket for 7 to 8 minutes with grill covered until fish flakes easily in center. Baste often with marinade. Serve immediately with lemon slices.
Baby Back Ribs
Submitted by: Chuck “Zero” Mitchell, Del.
Ingredients
2 full racks (quartered) baby back ribs
1 quart beef broth
2 cups Barbecue Sauce
1 cup honey
¼ cup Bourbon or Whiskey
Directions: Place ribs and beef broth in a large heavy pot or Dutch oven, and add enough water to fully cover ribs. Simmer over low heat for about 1 hour. Once tender, remove and set aside. Preheat the grill to medium heat. In a medium bowl, combine barbecue sauce, Bourbon and honey. Baste ribs generously with sauce and grill for about 4 minutes on each side or until desired degree of doneness.
Bourbon Grilled Chicken
Submitted by: Dave Lee, Del.
Ingredients
Marinade:
1/4 C Chablis cooking wine
1 C butter, melted
1/4 C water
1/4 C lemon juice
1/2 tsp salt to taste
1/4 tsp pepper to taste
Glaze:
1 tsp onion powder
1 tbsp hot sauce
2 tbsp red wine vinegar
1/4 C Bourbon
2 C brown sugar
1/4 C water
2 beef bouillon cubes
2 tbsp Worcestershire sauce
Directions: Four boneless, skinless chicken breast halves. To make marinade: In a container, combine first four ingredients. Add salt and pepper to taste. Mix. Marinade can also be used for basting during grilling. To make glaze: Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Allow to cool. Apply glaze just before removing chicken from grill. To prepare chicken breasts: Marinate for 5 - 10 minutes. Place chicken on the grill or in a sauté pan. Baste often while cooking. When cooked to your satisfaction, brush liberally with glaze. Remove immediately to serving dish.
Mixed Greens with Bourbon Vinaigrette
Submitted by: bigmamma, Ga.
Ingredients
1/4 cup chopped shallots or green onions
1/4 cup olive oil
1/2 cup & 1 tablespoon Bourbon
1 tablespoon chopped parsley
1 teaspoon chopped, fresh basil leaves (or 1/4 teaspoon dried basil)
1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme leaves)
3 tablespoons cider vinegar
1/4 teaspoon granulated sugar
1/2 cup coarsely chopped walnuts
1 pear, cored and cut into 1/2 inch pieces
3 ounces goat cheese, crumbled
6 cups mixed salad greens (endive, bibb, romaine, or any combination, cleaned and torn into pieces
1/2 red bell pepper, cored and seeded, cut into julienne strips
1/2 green bell pepper, cored, seeded, cut into julienne strips
Directions: For dressing, cook shallots or onions over medium-high heat in 1 tablespoon olive oil in a small saucepan for 2-3 minutes or until tender. Add 1/2 cup Bourbon. Cook about 5 minutes, uncovered, until mixture is reduced to a glaze. Add parsley, basil, and thyme. Cook 1 minute. Cool to room temperature. Add remaining oil, vinegar, Bourbon, sugar, salt, and pepper. Mix well. Chill at least 2 hours. Toast walnuts in preheated 350-degree oven 6 to 8 minutes. Allow to cool. Combine walnuts and remaining salad ingredients in large bowl. Toss with dressing. Makes 4-6 servings.
Orange and Black Chicken Breasts
Submitted by: Mitch Davis, Del.
Ingredients
2 boneless chicken beasts
1/4 cup butter
1 teaspoon basil
1/2 cup orange juice
1/4 cup Bourbon
Directions: Melt butter in a frying pan. Sprinkle basil in both sides of chicken breasts and saute on medium until chicken is done and slightly browned. De-glaze the pan with orange juice and Bourbon, simmering until sauce is reduced slightly. Place chicken on rice and top with the orange-bourbon sauce. Serves 2.
Pork and Bourbon
Submitted by: Paul Matulis, Del.
Ingredients
3 pork tenderloins, about 10 ounces each
1 teaspoon seasoned salt
2 cloves garlic, put through a garlic press or mashed
1/2 teaspoon freshly ground black pepper
6 thick slices of bacon
1/2 cup Bourbon
Directions: Rub tops of tenderloin with combined salt, pepper, and garlic. Wrap bacon evenly around tenderloins; secure with wooden picks. (May be covered and refrigerated up to 8 hours before roasting.) Place tenderloins on rack in shallow foil-lined roasting pan. Roast in a 375 degree oven for 40 to 50 minutes or until thermometer placed in thickest part registers 150 degrees. Transfer tenderloins to large skillet; add Bourbon. Cook over medium heat until bubbly, turning tenderloins once to coat. Carefully ignite and shake skillet until flames subside. Transfer tenderloins to carving board, discarding wooden picks. Slice tenderloins and bacon crosswise into 1/2 inch slices; arrange on a serving platter. Drizzle with pan juices.
Sausage and Country Ham Mushrooms
Submitted by: Marty Coffey, Ky.
Ingredients
1/2 pound ground sausage
1/2 pound cooked country ham
1 cup chopped onion
1/2 cup diced sweet red peppers
8 ounces cream cheese
1-1/2 cups breadcrumbs
1 cup grated Parmesan cheese
1/2 cup chopped parsley
1 tablespoon granulated garlic
1/2 cup Bourbon
36 large mushroom caps
Directions: Sauté sausage and onions. Drain fat. Cool for about 30 minutes. Add remaining ingredients and mix thoroughly. Fill mushroom caps with mixture and place on cookie sheet. Bake for 15 minutes at 375 degrees.
Spicy Barbecued Bourbon Pork Chops
Submitted by: Jim “BigJ” Pipkin, AL.
Ingredients
1 12-16 ounce bottle Barbecue Sauce
1-2 ounces Louisiana Hot Sauce
1/2 cup honey
1/2 ounce soy sauce
1 cup mustard
1 cup ketchup
3 ounces mustard
2 ounces vinegar (apple cider or white)
1 ounce Bourbon or Whiskey
Directions: Place chops snugly in a two-inch deep baking dish. Lightly coat with Bourbon and sprinkle with seasoning. Broil on high for five minutes, flip, season and broil five more minutes. Remove and cover top and bottom of pork chops with barbeque sauce mix (mix together all above ingredients under sauce). Cook on low setting 250 degrees for 2 to 2-1/2 hours. Remove and pour off some of the juices and sauce so the chops are about halfway exposed but still have plenty of sauce on top. Broil on medium setting 350 degrees until sauce becomes dark and caramelized, about 12-15 minutes.
Spicy Bourbon Chili
Submitted by: Brian Camp, Ct.
Ingredients
3 pounds ground chuck
1 stick butter
2 large bell peppers, chopped
2 large onions, chopped
1 8-ounce can cut mushrooms, drained
8 medium garlic cloves, minced
3-1/2 teaspoons ground oregano
2-1/2 teaspoons cumin
3 teaspoons salt
3 tablespoons sugar
1-3 teaspoons ground red pepper
1-1/4 ounce package chili seasoning mix
2 14 1/2-ounce cans diced tomatoes
2 16-ounce can kidney beans, drained
3/4 cup Bourbon
2 16-ounce cans tomato sauce
Directions: Brown ground chuck and minced garlic. Melt butter in a large pot over medium heat. Add the bell peppers, onion and mushrooms and cook for 10 minutes. Add the ground chuck and garlic mixture to pot (DO NOT DRAIN). Stir in the remaining ingredients except for the Bourbon and beans. Use only 1 teaspoon of ground red pepper to begin with, adding more for hotter chili. Simmer uncovered for 1 1/2 hours. Stir occasionally. Add the Bourbon and kidney beans and simmer for 1/2 hour longer. Add cooked spaghetti noodles if desired. Makes 8-10 servings.
Spicy Bourbon Shrimp
Submitted by: Capt’n Crusty, FL.
Ingredients
1 pound large shrimp
2 tablespoons clarified butter or peanut oil
1/2 tablespoon crushed mustard seed
1/2 cup chopped fresh basil or 2 tablespoons dried basil
1/2 tablespoon coarsely ground black pepper
1/4 tablespoon cumin seeds
2 cloves chopped and crushed garlic
1 small onion
1/2 to 1 whole lemon
4 ounces Bourbon
6 fresh Italian plum tomatoes, seeded and sliced
Directions: Melt butter or heat oil. Do not burn. Add chopped onion and garlic, sauté quickly. Add all remaining ingredients except shrimp. Stir to mix and do not allow to burn. Add shrimp and toss continuously for one minute. Add Bourbon. Reduce heat and add tomatoes. Cover and cook for about 8 minutes or until shells are pink. Serves 2. Serve over your favorite rice pilaf.
Desserts from Melody:
Apple Bourbon Cake
Ingredients
1 cup vegetable oil
3 eggs
2 cups sugar
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 tablespoon cinnamon
3 cups apples, peeled and chopped
1/4 cup Bourbon
1/2 cup walnuts or pecans, chopped
1 cup brown sugar, packed
1 tablespoon evaporated milk
2 tablespoons butter
Directions: Preheat your oven to 325 degrees. Mix oil, eggs and sugar and beat until creamy. Sift dry ingredients and add to mixture. Add apples, Bourbon and nuts. Mix well. Bake in a greased and floured tube pan for 1 hour and 20 minutes. Combine all glaze ingredients in a saucepan. Bring to a boil and cook, stirring constantly for 2 minutes. Drizzle over cake.
Triple Layer Jam Cake
Submitted by: Helen Booth, UK.
Ingredients
1 cup butter or margarine
2 cups sugar
3 eggs, beaten
4 cups sifted all-purpose flour
1/4 cup cocoa
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon soda
2 teaspoons cinnamon
2 teaspoons allspice
1 teaspoon nutmeg
1 teaspoon ground cloves
2 cups blackberry jam
2 scant cups buttermilk
1 cup pecans or black walnuts
1 cup raisins or dates or 1/2 cup each
3 jiggers Bourbon
Directions: Cream butter and sugar together. Add beaten eggs. Sift together flour, cocoa, salt, baking powder, soda, and spices; alternately add the sifted ingredients and buttermilk. Add jam, nuts, and raisins or dates. Mix well and pour into three 9-inch greased and floured cake pans. Bake at 350 degrees for 30 to 45 minutes or until done, Place pan of water in oven while cake is baking. When cake is cold, pour one jigger of Bourbon over each layer. Frost with Bourbon Caramel Frosting. Store in airtight container. Can be frozen.
Strawberry Bourbon Cheese Ring
Submitted by: Ann Solek, Ct.
Ingredients
1 pound sharp cheddar cheese, grated and room temperature
3/4 cup mayonnaise
1 medium onion grated
1 cup chopped pecans
1 garlic clove minced
2 tablespoons Bourbon
1 cup strawberry preserves
Directions: Combine all ingredients, except the preserves. Mix well. Mold into a ring and chill. Fill the center with the preserves when ready to serve. Serve with crackers.
Lemon Bourbon Cake
Submitted by: Gala Butcher, Ct.
Ingredients
8 eggs yolks
3/4 cup butter
1-1/4 cups sugar
3/4 cup milk
2-1/2 cups sifted cake flour
2 tablespoons Bourbon
1/2 teaspoon lemon extract
4 tablespoons double action baking powder
4 cups confectioner's sugar
1/2 cup softened butter or margarine
1 teaspoon cream
2 tablespoons Bourbon
Directions: Cream butter and add sugar gradually. Beat the mixture until it is light and creamy. Beat the yolks one at a time and add Bourbon and lemon extract. Resift the flour with the baking powder. Add the sifted ingredients alternately with the milk in four additions. Beat the batter smooth after each addition. Pour into greased and floured pans and bake at 350 degrees for 30 to 40 minutes until done. Ice with Lemon Bourbon frosting: Blend butter and sugar together. Beat in juice, cream, and Bourbon until desired spreading consistency is reached. Will frost a two-layer cake.
Bourbon Banana Cake
Submitted by: Karen Skut, NC.
Ingredients
1/2 pound butter
3 cups sugar
2 cups bananas, mashed
4 eggs, beaten
2 teaspoons baking soda
4 cups all purpose
flour, sifted
1 cup buttermilk
1 teaspoon vanilla
2 tablespoons Bourbon
1/2 cup bananas, mashed
l teaspoon lemon juice
1/4 pound butter
2 pounds powdered sugar
1 cup toasted coconut
3/4 cup pecans, finely chopped
3 drops yellow food coloring
Directions: Cake: Cream 1/2-pound butter and 3 cups sugar together. Add 2 cups mashed bananas and continue beating until mixture is completely smooth. Add beaten eggs and beat slightly. Sift baking soda and flour mixture together. Add to banana mixture alternately with buttermilk. Mix in pecans, vanilla and Bourbon. Pour batter into three greased and floured 9-inch cake pans. Bake in 350 degree oven for 45-50 minutes or until cake is done. Cool on racks. Sprinkle 1/2 cup bananas with lemon juice. In a separate bowl, cream 1/4-pound butter. Add powdered sugar and bananas and blend well. Mix in coconut and finely chopped nuts. Add food coloring to desired color. Spread between layers and on top and sides of cake.
Bourbon / Whiskey Cake
Submitted by: sexysherrygirl, Del.
Ingredients
1 pound candied cherries
1 cup brown sugar
1/2 pound golden raisins, halved
6 eggs, separate yolks
2 cups Bourbon or Whisky
2 teaspoons nutmeg
5 cups all-purpose flour
1 teaspoon baking powder
12 ounces butter
1 pound pecans
2 cups sugar
Directions: Soak cherries and raisins in Bourbon overnight. Grease a 10-inch tube pan and line with brown paper or parchment. Preheat oven to 275 degrees. Sift flour and reserve 1/2 cup. Cream butter and sugars until fluffy. Add egg yolks and beat well. Add soaked fruit and the remaining liquid, 4 1/2 cups flour, nutmeg, and baking power to butter mixture. Stir to combine. Beat egg whites by hand or with an electric mixer until they just barely hold stiff peaks. Fold into batter. Toss nuts with1/2 cup reserved flour and fold into batter. Pour batter into prepared pan. Bake 3 to 4 hours or until cake tests done. Remove
Bourbon Pecan Cake
Submitted by: motormama, Ga.
Ingredients
6 eggs, separated
1 cup sugar
3/4 pound butter
1 cup light brown sugar
1 cup sugar
1 cup plain flour
2 pounds pecans, chopped
2 cups plain flour
1 teaspoon baking powder
1 teaspoon nutmeg
1-1/2 pounds white raisins
1 cup Bourbon or Whiskey
Directions: Separate the eggs and beat the whites until they stand in soft peaks. Beat in 1 cup sugar. Without washing the beaters, beat the egg yolks until thick. Cream butter and gradually beat in brown sugar, white sugar and egg yolks. Beat well. Mix in one cup flour, pecans and raisins. Sift together 2 cups flour, baking powder and nutmeg. Add to the first mixture, alternating with Bourbon. Stir in floured nuts and raisins. Fold in egg whites. Pour into 3 small, greased loaf pans. Bake at 250 degrees for 2 hours.
Bourbon Fudge
Submitted by: Lisa Franks, FL.
Ingredients
1 14 ounce can sweetened condensed milk
2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
2 tablespoons melted butter
3 cups walnuts, coarsely chopped
pinch salt
Bourbon
Directions: Soak walnuts overnight in enough Bourbon to cover them. Melt chocolate chips in sweetened condensed milk, add a pinch of salt. Cook over low heat, stirring occasionally until candy forms a hard ball in cold water. Remove from heat and add drained nuts to candy. Put melted butter into a 9" x 13" pan and add fudge. Let stand until firm.
Labels: Biker Recipes, Food Recipes
Hey FatBoy!! What's Cooking?
Greetings one and all!! I am back!! I've been busy trying to get my house fix again!! More water problems with the main line!! But we think we may have it fixed this time!! HA! Any, its great to get back here and get out all those awesome Biker Food recipes!! They have been piling up that's for sure!! Any way, I hope you enjoy these!! Until next time!! Ride safe and always EAT WELL!! We do!!
Chef FatBoy
Flank Steak
Submitted by: Jimmy Longo, CT.
Ingredients:
One 12-ounce jar orange marmalade
1/2 cup red wine vinegar
1 tablespoon chili powder
2 tablespoons A-1 steak sauce
1/2 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
3 pounds flank steak
Salt and freshly ground pepper, to taste
Directions: In a large bowl, combine all ingredients and mix 'em up well. Set aside 1 cup of the marinade and add the flank steak to the remaining marinade and coat well. Cover and refrigerate overnight. Preheat your BBQ grill so it's pretty darn hot. Toss the steak on the grill pour some of the marinade on top. After a minute to get a good sear, flip the flank steak over and pour a bit more of the marinade on that side. Discard any leftover marinade (since it had been on raw meat). Turn the BBQ burner down to medium. Flip again after 4 more minutes and then remove after 4 additional minutes. This will be fairly rare; add a 1-2 minutes per side for more well done. While you let the flank steak sit for 5 minutes, microwave the cup of marinade that you put aside earlier so it is good-n-hot. Spread half of the marinade across the steak and cut again the grain into thin slices. Provide the last of the marinade for those that want a little extra on their pieces, and start chowing down!
Peppered Beef Brisket
Submitted by: Rick Delflore, PA.
Ingredients:
4-5 lb. boneless beef brisket
1/4 C. coarsely ground black pepper
2/3 C. soy sauce
1/2 C. vinegar
1 Tbsp. ketchup
1 tsp. paprika
2 cloves garlic, crushed
Directions: Trim all fat from beef. Spread pepper on wax paper and place brisket on pepper. Turn to coat all sides with the pepper. Combine remaining ingredients. Place brisket in a shallow dish and pour marinade over it. Cover and refrigerate overnight, turning meat occasionally. When ready to cook, line a large pan with foil. Place the brisket in the pan and pour marinade over meat. Cover with another large piece of foil and securely fold it into the bottom foil to seal. Bake at 300°F for 3 hours, or untiltender.
Tony’s Brisket in Coffee-Barbecue Sauce
Submitted by: Tony Ierna, CT.
Ingredients:
3/4 cup vegetable oil
1 large Spanish onion, minced
5 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
7 tablespoons light-brown sugar
5 cups brewed coffee
1/2 cup cider vinegar
1 (28-ounce can) peeled, chopped tomatoes
Kosher salt and freshly ground black pepper to taste
1 brisket, about 4 pounds
Directions: In medium kettle, heat 1/4 cup of the oil over medium heat. Add onion and cook, stirring, until soft and golden brown, about 7 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the red pepper. Add the tomato paste and cook, stirring frequently, about 1 minute. Stir in the brown sugar. Pour in the coffee, vinegar and tomatoes, bring to a boil, then lower to a simmer. Simmer 10 minutes. Set aside to cool. Working in small batches, transfer the tomato-coffee mixture to a blender and puree. Season with salt and pepper to taste. Set aside. Preheat oven to 275 degrees. Season the brisket with salt and pepper. In a Dutch oven with a tight-fitting lid, heat the remaining 1/2 cup oil. Brown the brisket on both sides. Drain off the oil, leaving the brisket in the Dutch oven. Turn the brisket so that the fat side is facing up and then coat it with the pureed tomato-coffee mixture. Cover the Dutch oven and place it in the oven. Bake for 3 hours, basting frequently. Remove the lid and bake uncovered until the brisket is glazed and very tender, about 1 1/2 hours more. Remove the brisket and set it aside to rest for 10 minutes, covered with foil, before slicing thinly across the grain. Makes: 10 servings.
Pete’s Brisket in Spicy Beer and Tomato Sauce
Submitted by: Pete Hillbrande, TN.
Ingredients:
Spice Mix (see below)
1 fresh brisket (4 to 5 pounds)
1 1/2 cups flour
4 tablespoons pure olive oil
3 onions, coarsely chopped
2 large carrots, quartered lengthwise, sliced 1/2-inch thick
1 jalapeño pepper, sliced
1 tablespoon minced garlic
6 Roma tomatoes, cut in half lengthwise
1 (32-ounce) can plum tomatoes
2 ounces canned chipotle in adobo sauce
Salt and pepper to taste
16 ounces medium-body beer
6 cups chicken stock
6 tablespoons red wine vinegar
6 tablespoons lime juice
Spice Mix:
4 tablespoons kosher salt
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon toasted, ground cumin
1 tablespoon toasted, ground coriander
1/2 teaspoon cinnamon
1 tablespoon grated lime zest
1 tablespoon crumbled achiote
Directions: Preheat the oven to 350 degrees. Spice mix: Combine all ingredients; blend well. You will not need all of the mix. Save remainder for another use (chili, pot roast, stews, ribs, pork roast and the like). Season the brisket with 3 tablespoons of the spice mix. Season the flour with 4 tablespoons of the spice mix. Dust the meat with the seasoned flour. Heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat. Add the meat and sear on both sides. Remove to a large plate. Add the remaining 2 tablespoons oil to the pan. When hot, add the onions, carrots, jalapeño and garlic. Cook, stirring occasionally, until the onions are caramelized. Add the Roma tomatoes and cook until they break down. Add the canned tomatoes and chipotles, then season with salt and pepper. Cook to a stew like consistency. Add the beer and stock. Return the brisket to the pot, cover loosely with aluminum foil and place in the oven. Roast for 3 to 3 1/2 hours, or until is tender. To test for doneness, stick a meat fork into the thickest part of the brisket. Lift the roast. If the fork will not quite hold the weight of the meat, it is perfect. Remove the brisket and reserve. Reduce the sauce until it is slightly thickened, then strain out the solids. Transfer the solids to a blender and liquefy with a small amount of sauce. Mix the blended solids back into the sauce. Add vinegar and lime juice. Adjust seasoning. Let the brisket rest for at least 10 minutes before slicing. When ready to serve, slice thinly and briefly reheat in the sauce.
Cranberry-Pecan Stuffed Sirloin Roast
Submitted by: Fred Wilson, KY.
Ingredients:
3 lbs. beef top sirloin cut 2 inches thick
1 1/2 C. fresh whole cranberries coarsely chopped or 1 C. dried
1/2 C. fresh parsley chopped
3 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
2 garlic cloves minced
1/2 C. pecans coarsely chopped
Directions: Preheat oven to 350° F. In a medium bowl, combine cranberries, pecans, garlic, brown sugar and parsley. Cut a slit through the center of steak to within 1/2 inch of edges to create a pocket. Stuff the steak with the mixture. Season the steak with salt and pepper. Place steak on a rack in a roasting pan for 1 hour or 20 minutes per pound. Let stand 10 minutes before slicing. Serves 6.
Wine-Marinated Brisket
Submitted by: jakewright. NC
Ingredients:
Marinade:
1 cup dry red or white table wine
2 tablespoons soy sauce
1 small onion, peeled and grated
2 garlic cloves, finely minced
Meat and directions:
1 (3- to 3 1/2-pound) brisket, top-of-the-rib roast, or other beef roast, trimmed of all excess fat and any membranes 1 to 2 medium onions, peeled, halved, and thinly sliced 1 to 2 cups fresh or canned whole baby mushrooms, rinsed well and stems cut off at the base (optional). In a non-aluminum (non-corrosive) ovenproof pot or deep roasting pan large enough to hold the roast, mix together all the marinade ingredients. Add the roast, and turn it over in the marinade so that it is completely coated. If time is available, let the meat marinate for a few hours up to overnight in the refrigerator, turning it occasionally. (A frozen, trimmed brisket can be defrosted overnight in the marinade in the refrigerator.) In a pinch, the roast may be immediately cooked in the marinade. Preheat oven to 325 degrees. Scatter the sliced onion and mushrooms (if used) around the roast. Cover the pot or pan tightly with a lid or foil wrap. Pot-roast the brisket at 325 degrees, basting it occasionally with the pan juices, for 2 1/2 to 3 hours, or until it is very tender. When the roast is ready, remove it from the oven and carefully lift it out of the pot to a cutting board. Reserve the juice and onion in the pot. Let the roast cool for about 10 minutes. Thinly slice it against the grain, and transfer the slices to a serving casserole. Skim any fat from the pan juices, and pour the juices, onions and mushrooms (if used) over the brisket. The roast may be prepared 2 to 3 days ahead, sliced and refrigerated, covered, in its pan juices (with onions and mushrooms). Reheat it, covered, in a microwave oven or regular oven shortly before serving. Makes about 8 servings.
Ginger-Soy Flank Steak
Submitted by: Rachel Gilford, Del.
Ingredients:
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 tablespoon red chili flakes
Lime juice from one lime
1 tablespoon brown sugar
4 tablespoons soy sauce
1 tablespoon sesame seed oil
1 (1 1/2-pound) flank steak*
* Tenderized round steak may also be substituted in this recipe.
Directions: In a small bowl, combine ginger, garlic, chili flakes, lime juice, brown sugar, soy sauce, and sesame seed oil. Pour mixture over flank steak and let marinate for 1 hour. Either grill, broil, or pan fry flank steak over high heat to medium rare or until the internal temperature reaches desired temperature on your meat thermometer (see below). NOTE: This steak is best cooked rare to medium rare. Remove from heat and let steak rest 5 minutes before slicing. With a sharp knife, slice steak thinly against (diagonal) the grain. Place on a platter or individual dinner plates. Makes 6 servings.
Grilled Beef Tenderloin in Wine Sauce
Submitted by: Janice Owens, NY.
Ingredients:
6 beef filet mignons or T-bone steaks (approximately 7 ounces each), trimmed
2 tablespoons balsamic vinegar
2 cloves garlic, crushed
4 sprigs rosemary, bruised
1/4 cup olive oil
1 teaspoon coarsely cracked black peppercorns
Wine Sauce (see recipe below)
Coarse salt
2 tablespoons chive batons, cut 1-inch in length (for garnish)
Directions: In a bowl or large re-sealable plastic bag, combine balsamic vinegar, garlic, rosemary, olive oil, and peppercorns; place steaks in the plastic bag or covered dish. Refrigerate 3 to 4 hours or overnight. Prepare Wine Sauce. Remove steaks from refrigeration 1 hour before cooking and wipe excess marinade off the steaks. When you are ready to grill, preheat barbecue grill. Place steaks onto hot grill. Season the steaks liberally with salt and grill to the desired degree of doneness, about 3 to 4 minutes on each side for medium rare. Use a meat thermometer to test for doneness: When the steaks are crusty-charred and done to your liking, remove from the grill and let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Pour any juices from the steaks into the prepared Cabernet Sauce; spoon the sauce over and around the steaks on individual serving plates. Sprinkle with chive batons and serve immediately. Makes 6 servings
Wine Sauce:
1 cup onion, chopped into 1-inch pieces
1/2 cup carrot, chopped into 1-inch pieces
1/2 cup celery, chopped into 1-inch pieces
1/4 cup olive oil
6 cloves garlic, crushed
2 bay leaves
2 tablespoons tomato paste
1/4 cup Balsamic Vinegar
1/4 cup red wine vinegar
2 cups red wine (preferably Cabernet)
1 1/2 quarts veal stock or roasted chicken stock
Salt and black pepper to taste
Directions: In a heavy-bottomed pot, cook the onions, carrots, and celery in olive oil over medium heat until well browned. Add the garlic, bay leaves, and tomato paste; cook 1 minute, stirring. Add the vinegars and wine, bring to a boil, and simmer until reduced by two-thirds. Add the veal or chicken stock, bring to a boil, and simmer, skimming occasionally, until reduced by two-thirds. Strain through a fine-mesh strainer. Cool and refrigerate if not using immediately. Return the sauce to the heat and simmer until it lightly coats the back of a spoon. Season with salt and pepper and keep warm.
Sharon’s Pepper-Wine Beef Tenderloin
Submitted by: Sharon Millson, Pa.
Ingredients:
1 (3- to 4-pound) beef tenderloin roast
1 tablespoon extra-virgin olive oil
1 tablespoon coarse salt
1 tablespoon whole black peppercorns
1 tablespoon whole white peppercorns
1/2 cup red wine (your favorite red wine)
3 tablespoons butter
2 teaspoons Dijon-style mustard
1/2 cup heavy cream
Directions: Preheat oven to 450°F. Bring roast to room temperature before cooking. Trim the tenderloin of fat and silver skin. Note: Silver skin is a silvery-white connective tissue. It doesn't dissolve when the tenderloin is cooked, so it needs to be trimmed away. If the silver skin is not trimmed off, it will cause the tenderloin to curl up into the shape of a quarter moon. Pat the beef dry with paper towels. Lightly oil outside of roast and sprinkle with coarse salt. In a small spice or coffee grinder, coarsely grind the black peppercorns and white peppercorns; pat mixture all over the meat, pressing with the palm of your hand. Heat a large cast-iron frying pan over high heat. Without adding any cooking fat, brown the roast on all sides (approximately 10 minutes). When browned, remove from heat. Place the browned roast in a large baking dish and bake, uncovered, until a meat reaches your desired doneness. Remove from oven and transfer onto a cutting board; cover with a tent of aluminum foil and let stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Pour the red wine into the baking dish, scraping up any brown bits; set aside. In the cast-iron frying pan over medium heat, melt the butter. Add the mustard and cream; bring to a simmer, stirring occasionally. Turn off the heat but keep the sauce warm. Cut the roast into 1/2-inch slices and place them on a warm serving platter. Add the cutting juices and the red wine to the cream sauce; stir to combine and pour into a heated sauce boat. Serve immediately. Makes 6 to 8 servings.
Meatloaf with Mushroom Stuffing
Submitted by: Tammy Davis, RI
Ingredients:
6 oz can sliced mushrooms
2 1/2 pounds ground beef
1/2 cup minced onions
2 eggs slightly beaten
1/4 cup butter
1 1/2 teaspoon salt
1/2 teaspoon pepper
4 cups plain bread crumbs
1/3 cup ketchup
1/4 teaspoon thyme
1/3 cup mushroom broth
1/4 cup minced parsley
Directions: Drain mushrooms, reserve broth. Sauté' mushrooms and onion in butter until onions are transparent combine with bread crumbs, thyme and parsley. Lightly mix together ground meat, eggs, salt, pepper, ketchup, and mushroom broth. Pack 1/2 of meat mixture into loaf pan. Pack stuffing on top. Top with second half of meat mixture. Bake in 375°F degree oven for 1 hour 15 minutes. Let stand for 15 minutes, drain juice, turn on to serving plate. Makes 8 servings.
Ginger’s Sage Roast
Submitted by: Ginger Fergusson, NY.
Ingredients:
1 standing rib roast (4 bone in)
Canola oil to coat roast
1 cup water
1 cup red wine
4 fresh sage leaves
Directions: Remove any plastic wrapping or butcher's paper from the roast. Place the standing rib roast upright onto a half sheet pan fitted with a rack. The rack is essential for drainage. Place dry towels loosely on top of the roast. This will help to draw moisture away from the meat. Place into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38ºF. You can measure both with a refrigerator thermometer. Change the towels daily for 3 days. Place a 16-inch round azalea terra cotta planter into a cold oven. Invert the planter to become a lid over a pizza stone or the bottom of the planter. The oven should be cold to start, to avoid any cracking in the terra cotta pieces. Turn the oven to 250ºF. Remove the roast from the refrigerator and rub with canola oil. Remember to rub the bones with oil, as well. Once the roast is completely coated with oil cover the roast with kosher salt, about half a teaspoon per bone. Next, rub with freshly ground pepper to coat the surface. Place the roast over a glass bake-ware dish slightly smaller than the length of the roast. This will catch the drippings needed for the sauce. Finally, place a probe thermometer into the center of the roast and set for 118 degrees. Put the roast and the bake-ware dish onto the pizza stone, cover with the terra cotta pot, and return to the oven. Turn the oven down to 200 degrees F and roast until internal temperature is achieved. Remove the roast and turn oven up to 500ºF. Remove the terra cotta lid and recover with heavy-duty foil. Allow the roast to rest until an internal temperature of 130ºF is reached. Place the roast back into the preheated 500ºF oven for about 10 minutes or until you've achieved your desired crust. Remove and transfer roast to a cutting board. Keep covered with foil until ready to serve. Degrease the juices in the glass pan. Place the pan over low heat and deglaze with 1 cup of water. Add the wine and reduce by half. Roll the sage leaves in between your fingers to release the flavors and aroma. Add to the sauce and cook for 1 minute. Strain and serve on the side. Makes: 10 servings
Rib Roast with Roasted Garlic Thyme Sauce
Submitted by: Lou Peterson, NY.
Ingredients:
7 to 8 pound trimmed prime beef rib roast 3 or 4 ribs
1 Tbsp. vegetable oil
2 heads garlic
3 Tbsp. chopped fresh thyme leaves
1/4 cup minced shallot
2 Tbsp. red wine vinegar (use balsamic vinegar for more flavor)
11/2 cups dry red wine
1 bay leaf
4 cups beef broth (may want to reduce to 2 cups)
11/2 Tbsp. unsalted butter, softened
11/2 Tbsp. all-purpose flour if using beef broth
Directions: Preheat oven to 475°F. Put roast, ribs side down, in center of a 13x9" flameproof roasting pan and rub all over with 1/2 Tbsp. oil. Cut about 1/2" from tops of garlic heads to expose cloves and discard tops. Rub beef all over with cut sides of garlic and sprinkle with 2 Tbsp. thyme, pressing to adhere. Season beef generously with salt and pepper. Put garlic heads on a double layer of foil and drizzle with remaining 1/2 TBS oil. Wrap garlic tightly in foil. Roast beef in middle of oven 30 minutes. Remove beef from oven and with a bulb baster skim all but about 1/2 cup fat from pan. Baste beef with fat remaining in pan. Reduce temperature to 375°F. Add garlic to oven. Roast beef, with garlic, 1-1/4 to 1-1/2 hours more, or until a meat thermometer inserted into center of meat registers 115°F. (Some recommend cooking to 120°F for medium rare) 130°F is hard to reach. I found use of digital thermometers and good wrapping does compensate for need of higher cooking. And if temps are not taken in the middle you may have an error reading. 115°F/120°F worked for me. Transfer garlic in foil to a rack and transfer beef to a platter, reserving pan juices. Let beef stand 25 minutes. (Meat will continue to cook, reaching about 130°F for medium-rare.) While beef is standing, remove all but about 2 Tbsp. fat from pan. Add shallot to pan and on top of stove cook over moderate heat, stirring, 2 minutes. Un-wrap garlic. Protecting your hand with a doubled paper towel, squeeze roasted garlic into shallot mixture and discard skins. Add vinegar, wine, bay leaf, and remaining TBS thyme and boil mixture, scraping up brown bits and mashing garlic with a wooden spatula against bottom of pan, until reduced to about 1/2 cup, about 5 minutes. In a small bowl mash together butter and flour. Stir beef broth into garlic mixture and boil sauce until reduced to about 2 cups. Whisk butter and flour mixture into broth mixture and cook over moderate heat, whisking, until sauce is smooth and slightly thickened, about 3 minutes. Pour sauce through a fine sieve into a bowl, pressing hard on solids. Season sauce with salt and pepper. Cut rib roast into slices and serve with sauce. Serves 8.
Barry’s Rib-Eye Steaks with Curried Salt
Submitted by: Barry Landis, NY.
Ingredients:
1 1/2 tsp. kosher salt
1 3/4 tsp. curry powder
2 (3/4" thick) beef rib-eye steaks
1/4 cup water
Directions: Stir together salt and curry powder. Pat steaks dry and sprinkle both sides evenly with curried salt. Heat a well-seasoned 10" cast-iron skillet over moderately high heat until hot but not smoking, then sear steaks 4-5 minutes on each side, or until an instant-read thermometer inserted horizontally into thickest part of meat registers 130 F for medium-rare. Transfer steaks to a plate and let stand 5 minutes. Add water to skillet and de-glaze pan by boiling, scraping up brown bits, until reduced to about 2 Tbsp. Spoon juices over meat.
Sizzling Steak
Submitted by: Marty Coffey, KY.
Ingredients:
1/2 cup Teriyaki Marinade & Sauce
1 large clove garlic, pressed
1 Serrano chile, seeded and minced
1/2 teaspoon grated fresh lime peel
2 teaspoons fresh lime juice
1 teaspoon Oriental sesame oil
1-1/2 pounds boneless beef sirloin steak
Directions: Combine teriyaki marinade & sauce, garlic, chile, lime peel and juice and sesame oil; pour over steak in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat steak well. Refrigerate 45 minutes, turning bag over occasionally. Grill or broil steak 4 to 5" from heat source 5 minutes on each side (for medium-rare), or to desired doneness.
Desserts by Melody:
Poppy Seed Bread
Submitted by: Teri Mathews, NY.
Ingredients:
1 pkg. Pillsbury Plus Lemon Cake Mix
2 to 4 tbsp. poppy seeds
1 c. orange juice
1/2 c. oil
1 tsp. lemon juice
4 eggs
Directions: Heat oven to 350 degrees. Using solid shortening, grease and flour bottom only of 9"x5" loaf pan. In large bowl, blend all ingredients at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into prepared pan. Bake at 325 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Wrap tightly and store in refrigerator. Yield: 1 loaf.
Apple Nut Bread
Submitted by: Teri Mathews, NY.
Ingredients:
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 c. sugar
3/4 c. oil
3 eggs
1 tsp. vanilla
6 med. apples, peel & slice
1 c. walnuts
Directions: Sift flour, baking powder, baking soda, cinnamon and salt together into large mixing bowl. Add eggs, sugar, oil, vanilla and apples. Mix thoroughly by hand (will be stiff). Add chopped walnuts. Grease and flour a 9 x 13 inch baking pan. Bake at 350 degrees for 1 hour. Bread is done when toothpick inserted in the middle comes out clean. Cool, slice and serve.
Pineapple Pecan Bread
Submitted by: Teri Mathews, NY.
Ingredients:
3-1/2 c. flour
4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 c. canned crushed pineapple & juice
3/4 c. chopped pecans
1 stick margarine
1-1/2 c. light brown sugar
4 egg whites
Directions: Sift flour with dry ingredients and stir in nuts. Cream margarine and brown sugar. Beat in egg whites. Stir in half of flour-nut mixture. Stir in pineapple. then add remaining flour. Stir until well blended and divide batter between 2 greased and floured 9 inch loaf pans. Bake at 350 degrees for 50 to 60 minutes. Cool 5 minutes and turn out on cake rack. Yields: 20 slices.
Molly’s Sweet Potato Bread
Submitted by: Molly McQueen, KY.
Many Thanks to Molly!! She’s 96 years Old!!
Ingredients:
3-1/2 c. flour
2 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. salt
2 c. sweet potatoes, mashed
4 eggs
1 c. oil, vegetable
2 tsp. baking soda
1/2 tsp. Cloves
1/2 tsp. all spice
3 c. sugar
2/3 c. water
1 c. nuts or raisins
Directions: Preheat oven to 350 degrees. Combine all dry ingredients. Mix all liquid ingredients. Combine together just until moist. Bake bread about 1 hour, muffins 20 to 30 minutes.
Molly’s Brown Bread
Submitted by: Molly McQueen, KY.
Ingredients:
1-1/2 c. raisins
2 tbsp. Shortening, melted
1 c. sugar
2 1/2 c. flour
2 c. water
1 egg
2 tsp. Soda
Directions: Preheat oven to 325 degrees. Simmer raisins in water for 10 minutes. Cool. Mix shortening, sugar and egg stir in cooled raisins and water. Mix in flour and soda. Pour into greased 1 pound coffee cans. Bake 1 hour cool 10 minutes take out of cans.
Pear Bread
Submitted by: Molly McQueen, KY.
Ingredients:
1/2 c. butter
1 c. sugar
2 eggs
2 c. flour
1/2 tsp. Salt
1/2 tsp. baking soda
1 tsp. baking powder
1/8 tsp. Nutmeg
1/4 c. yogurt
1 c. coarsely chopped pears
1 tsp. Vanilla
Directions: Cream sugar and butter. Beat in eggs one at a time. Add dry ingredients. Add to egg mixture alternately with yogurt. Stir in pears and vanilla. Pour into buttered loaf pan. Bake at 350 degrees for 1 hour.
Cherry Cobbler
Submitted by: Janice Freeman, TN.
Ingredients:
1/4 lb. butter or margarine
1 c. sugar
1 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. milk
2 c. un-drained cherries
1/2 c. sugar
Directions: Melt butter or margarine in 8 inch square cake pan. Mix all other ingredients, except last 1/2 c. sugar. Pour over melted butter. Empty 2 cups cherries over batter. Sprinkle 1/2 cup sugar over cherries. Bake at 350 degrees for 30 minutes or until done. Peaches may be substituted for cherries.
Alice’s Apple Cobbler
Submitted by: Alice Cumberland, NC.
Ingredients:
1/2 c. sugar
1 c. self-rising flour
1/2 c. milk
1 or 1/2 tsp. vanilla flavoring
Directions: Mix all together, put 1 stick butter in pan to melt. Pour batter over apples. Bake at 350 degrees for 30 minutes.
Sam’s Huckleberry Cobbler
Submitted by: Samantha Noble, SC.
Ingredients:
1/3 c. flour
1 1/2 c. sugar
3/4 tsp. cinnamon
Grated peel of one lemon
Directions: Toss mixture with: 8 c. fresh huckleberries. Place in prepared pan. Butter a 9 x 13 inch baking pan, preheat oven to 350 degrees.
Topping:
1 c. sugar
2 3/4 c. flour
2 1/2 tsp. baking powder
1/2 c. shortening
Mixture should resemble fine meal. 2 eggs. Stir and add to pastry mixture until crumbly. Sprinkle this mixture over huckleberries. Melt 1/3 cup of butter and drizzle over topping. Bake for 35-45 minutes.
Cranberry Apple Cobbler
Submitted by: Marlene Henson, KY.
Ingredients:
2/3 c. sugar
1/3 c. flour
4 c. sliced apple
2 c. (or 16 oz.) whole cranberry sauce
1 c. flour
2 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. shortening
1/3 to 1/3 c. milk
Directions: Mix sugar and flour, turn in apples. Dump into 2 quart baking dish. Spread cranberry sauce on top. Bake at 400 degrees for 5 minutes. Stir together remaining ingredients. Drop by spoonfuls onto fruit. Bake 15 to 20 minutes at 400 degrees until topping is done. 6 to 8 servings.
Plum Cobbler
Submitted by: Sara Keller, CT.
Ingredients:
2 to 4 fresh plums, pitted and quartered
3/4 c. brown sugar
1 c. flour
1/4 c. (each) white sugar, melted butter
1/2 tsp. cinnamon
1 egg, beaten
Directions: Arrange plums in a lightly greased 6x10 baking dish; sprinkle with brown sugar. Combine flour, sugar and cinnamon; add egg stirring with fork until crumbly. Sprinkle flour mixture evenly over brown sugar; drizzle with butter; bake 375 degrees for 45 minutes. Serve with whipped cream.
Melody’s Deep Dish Cobbler
Ingredients:
1/2 c. butter, melted
1 c. sugar
1 c. self-rising flour
1 c. milk
1 qt. fruit with liquid
Directions: Combine butter, sugar, flour and milk in blender; blend. Pour into buttered casserole. Add fruit; do not stir, bake at 350 degrees until golden brown.
Melody’s Chocolate Fudge Praline
Ingredients:
1 cup graham cracker crumbs
1/2 cups ground pecans
1/4 cup margarine or butter, melted
3 tbsp. packed brown sugar
1/2 tsp. cinnamon
Three 8 oz pkg. cream cheese, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 tbsp. flour
3 eggs
1 cup sour cream
Two 1 oz squares unsweetened chocolate, melted
1/4 cup packed brown sugar
1 tbsp. margarine or butter
1/2 cup chopped pecans
Directions: Combine crumbs, ground pecans, margarine, brown sugar and cinnamon; press onto bottom and 1-1/2-inches up sides of 9-inch springform pan. Bake at 350F for 10 minutes. Combine cream cheese, sugars and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and chocolate; pour over crust. Bake at 350F for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Combine brown sugar and margarine in small saucepan. Cook, stirring constantly, over medium heat until mixture boils and thickens; stir in chopped pecans. Pour onto greased cookie sheet; cool. Break into pieces; sprinkle over cheesecake, Makes 10 to 12 servings.
Chef FatBoy
Flank Steak
Submitted by: Jimmy Longo, CT.
Ingredients:
One 12-ounce jar orange marmalade
1/2 cup red wine vinegar
1 tablespoon chili powder
2 tablespoons A-1 steak sauce
1/2 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
3 pounds flank steak
Salt and freshly ground pepper, to taste
Directions: In a large bowl, combine all ingredients and mix 'em up well. Set aside 1 cup of the marinade and add the flank steak to the remaining marinade and coat well. Cover and refrigerate overnight. Preheat your BBQ grill so it's pretty darn hot. Toss the steak on the grill pour some of the marinade on top. After a minute to get a good sear, flip the flank steak over and pour a bit more of the marinade on that side. Discard any leftover marinade (since it had been on raw meat). Turn the BBQ burner down to medium. Flip again after 4 more minutes and then remove after 4 additional minutes. This will be fairly rare; add a 1-2 minutes per side for more well done. While you let the flank steak sit for 5 minutes, microwave the cup of marinade that you put aside earlier so it is good-n-hot. Spread half of the marinade across the steak and cut again the grain into thin slices. Provide the last of the marinade for those that want a little extra on their pieces, and start chowing down!
Peppered Beef Brisket
Submitted by: Rick Delflore, PA.
Ingredients:
4-5 lb. boneless beef brisket
1/4 C. coarsely ground black pepper
2/3 C. soy sauce
1/2 C. vinegar
1 Tbsp. ketchup
1 tsp. paprika
2 cloves garlic, crushed
Directions: Trim all fat from beef. Spread pepper on wax paper and place brisket on pepper. Turn to coat all sides with the pepper. Combine remaining ingredients. Place brisket in a shallow dish and pour marinade over it. Cover and refrigerate overnight, turning meat occasionally. When ready to cook, line a large pan with foil. Place the brisket in the pan and pour marinade over meat. Cover with another large piece of foil and securely fold it into the bottom foil to seal. Bake at 300°F for 3 hours, or untiltender.
Tony’s Brisket in Coffee-Barbecue Sauce
Submitted by: Tony Ierna, CT.
Ingredients:
3/4 cup vegetable oil
1 large Spanish onion, minced
5 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
7 tablespoons light-brown sugar
5 cups brewed coffee
1/2 cup cider vinegar
1 (28-ounce can) peeled, chopped tomatoes
Kosher salt and freshly ground black pepper to taste
1 brisket, about 4 pounds
Directions: In medium kettle, heat 1/4 cup of the oil over medium heat. Add onion and cook, stirring, until soft and golden brown, about 7 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the red pepper. Add the tomato paste and cook, stirring frequently, about 1 minute. Stir in the brown sugar. Pour in the coffee, vinegar and tomatoes, bring to a boil, then lower to a simmer. Simmer 10 minutes. Set aside to cool. Working in small batches, transfer the tomato-coffee mixture to a blender and puree. Season with salt and pepper to taste. Set aside. Preheat oven to 275 degrees. Season the brisket with salt and pepper. In a Dutch oven with a tight-fitting lid, heat the remaining 1/2 cup oil. Brown the brisket on both sides. Drain off the oil, leaving the brisket in the Dutch oven. Turn the brisket so that the fat side is facing up and then coat it with the pureed tomato-coffee mixture. Cover the Dutch oven and place it in the oven. Bake for 3 hours, basting frequently. Remove the lid and bake uncovered until the brisket is glazed and very tender, about 1 1/2 hours more. Remove the brisket and set it aside to rest for 10 minutes, covered with foil, before slicing thinly across the grain. Makes: 10 servings.
Pete’s Brisket in Spicy Beer and Tomato Sauce
Submitted by: Pete Hillbrande, TN.
Ingredients:
Spice Mix (see below)
1 fresh brisket (4 to 5 pounds)
1 1/2 cups flour
4 tablespoons pure olive oil
3 onions, coarsely chopped
2 large carrots, quartered lengthwise, sliced 1/2-inch thick
1 jalapeño pepper, sliced
1 tablespoon minced garlic
6 Roma tomatoes, cut in half lengthwise
1 (32-ounce) can plum tomatoes
2 ounces canned chipotle in adobo sauce
Salt and pepper to taste
16 ounces medium-body beer
6 cups chicken stock
6 tablespoons red wine vinegar
6 tablespoons lime juice
Spice Mix:
4 tablespoons kosher salt
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon toasted, ground cumin
1 tablespoon toasted, ground coriander
1/2 teaspoon cinnamon
1 tablespoon grated lime zest
1 tablespoon crumbled achiote
Directions: Preheat the oven to 350 degrees. Spice mix: Combine all ingredients; blend well. You will not need all of the mix. Save remainder for another use (chili, pot roast, stews, ribs, pork roast and the like). Season the brisket with 3 tablespoons of the spice mix. Season the flour with 4 tablespoons of the spice mix. Dust the meat with the seasoned flour. Heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat. Add the meat and sear on both sides. Remove to a large plate. Add the remaining 2 tablespoons oil to the pan. When hot, add the onions, carrots, jalapeño and garlic. Cook, stirring occasionally, until the onions are caramelized. Add the Roma tomatoes and cook until they break down. Add the canned tomatoes and chipotles, then season with salt and pepper. Cook to a stew like consistency. Add the beer and stock. Return the brisket to the pot, cover loosely with aluminum foil and place in the oven. Roast for 3 to 3 1/2 hours, or until is tender. To test for doneness, stick a meat fork into the thickest part of the brisket. Lift the roast. If the fork will not quite hold the weight of the meat, it is perfect. Remove the brisket and reserve. Reduce the sauce until it is slightly thickened, then strain out the solids. Transfer the solids to a blender and liquefy with a small amount of sauce. Mix the blended solids back into the sauce. Add vinegar and lime juice. Adjust seasoning. Let the brisket rest for at least 10 minutes before slicing. When ready to serve, slice thinly and briefly reheat in the sauce.
Cranberry-Pecan Stuffed Sirloin Roast
Submitted by: Fred Wilson, KY.
Ingredients:
3 lbs. beef top sirloin cut 2 inches thick
1 1/2 C. fresh whole cranberries coarsely chopped or 1 C. dried
1/2 C. fresh parsley chopped
3 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
2 garlic cloves minced
1/2 C. pecans coarsely chopped
Directions: Preheat oven to 350° F. In a medium bowl, combine cranberries, pecans, garlic, brown sugar and parsley. Cut a slit through the center of steak to within 1/2 inch of edges to create a pocket. Stuff the steak with the mixture. Season the steak with salt and pepper. Place steak on a rack in a roasting pan for 1 hour or 20 minutes per pound. Let stand 10 minutes before slicing. Serves 6.
Wine-Marinated Brisket
Submitted by: jakewright. NC
Ingredients:
Marinade:
1 cup dry red or white table wine
2 tablespoons soy sauce
1 small onion, peeled and grated
2 garlic cloves, finely minced
Meat and directions:
1 (3- to 3 1/2-pound) brisket, top-of-the-rib roast, or other beef roast, trimmed of all excess fat and any membranes 1 to 2 medium onions, peeled, halved, and thinly sliced 1 to 2 cups fresh or canned whole baby mushrooms, rinsed well and stems cut off at the base (optional). In a non-aluminum (non-corrosive) ovenproof pot or deep roasting pan large enough to hold the roast, mix together all the marinade ingredients. Add the roast, and turn it over in the marinade so that it is completely coated. If time is available, let the meat marinate for a few hours up to overnight in the refrigerator, turning it occasionally. (A frozen, trimmed brisket can be defrosted overnight in the marinade in the refrigerator.) In a pinch, the roast may be immediately cooked in the marinade. Preheat oven to 325 degrees. Scatter the sliced onion and mushrooms (if used) around the roast. Cover the pot or pan tightly with a lid or foil wrap. Pot-roast the brisket at 325 degrees, basting it occasionally with the pan juices, for 2 1/2 to 3 hours, or until it is very tender. When the roast is ready, remove it from the oven and carefully lift it out of the pot to a cutting board. Reserve the juice and onion in the pot. Let the roast cool for about 10 minutes. Thinly slice it against the grain, and transfer the slices to a serving casserole. Skim any fat from the pan juices, and pour the juices, onions and mushrooms (if used) over the brisket. The roast may be prepared 2 to 3 days ahead, sliced and refrigerated, covered, in its pan juices (with onions and mushrooms). Reheat it, covered, in a microwave oven or regular oven shortly before serving. Makes about 8 servings.
Ginger-Soy Flank Steak
Submitted by: Rachel Gilford, Del.
Ingredients:
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 tablespoon red chili flakes
Lime juice from one lime
1 tablespoon brown sugar
4 tablespoons soy sauce
1 tablespoon sesame seed oil
1 (1 1/2-pound) flank steak*
* Tenderized round steak may also be substituted in this recipe.
Directions: In a small bowl, combine ginger, garlic, chili flakes, lime juice, brown sugar, soy sauce, and sesame seed oil. Pour mixture over flank steak and let marinate for 1 hour. Either grill, broil, or pan fry flank steak over high heat to medium rare or until the internal temperature reaches desired temperature on your meat thermometer (see below). NOTE: This steak is best cooked rare to medium rare. Remove from heat and let steak rest 5 minutes before slicing. With a sharp knife, slice steak thinly against (diagonal) the grain. Place on a platter or individual dinner plates. Makes 6 servings.
Grilled Beef Tenderloin in Wine Sauce
Submitted by: Janice Owens, NY.
Ingredients:
6 beef filet mignons or T-bone steaks (approximately 7 ounces each), trimmed
2 tablespoons balsamic vinegar
2 cloves garlic, crushed
4 sprigs rosemary, bruised
1/4 cup olive oil
1 teaspoon coarsely cracked black peppercorns
Wine Sauce (see recipe below)
Coarse salt
2 tablespoons chive batons, cut 1-inch in length (for garnish)
Directions: In a bowl or large re-sealable plastic bag, combine balsamic vinegar, garlic, rosemary, olive oil, and peppercorns; place steaks in the plastic bag or covered dish. Refrigerate 3 to 4 hours or overnight. Prepare Wine Sauce. Remove steaks from refrigeration 1 hour before cooking and wipe excess marinade off the steaks. When you are ready to grill, preheat barbecue grill. Place steaks onto hot grill. Season the steaks liberally with salt and grill to the desired degree of doneness, about 3 to 4 minutes on each side for medium rare. Use a meat thermometer to test for doneness: When the steaks are crusty-charred and done to your liking, remove from the grill and let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Pour any juices from the steaks into the prepared Cabernet Sauce; spoon the sauce over and around the steaks on individual serving plates. Sprinkle with chive batons and serve immediately. Makes 6 servings
Wine Sauce:
1 cup onion, chopped into 1-inch pieces
1/2 cup carrot, chopped into 1-inch pieces
1/2 cup celery, chopped into 1-inch pieces
1/4 cup olive oil
6 cloves garlic, crushed
2 bay leaves
2 tablespoons tomato paste
1/4 cup Balsamic Vinegar
1/4 cup red wine vinegar
2 cups red wine (preferably Cabernet)
1 1/2 quarts veal stock or roasted chicken stock
Salt and black pepper to taste
Directions: In a heavy-bottomed pot, cook the onions, carrots, and celery in olive oil over medium heat until well browned. Add the garlic, bay leaves, and tomato paste; cook 1 minute, stirring. Add the vinegars and wine, bring to a boil, and simmer until reduced by two-thirds. Add the veal or chicken stock, bring to a boil, and simmer, skimming occasionally, until reduced by two-thirds. Strain through a fine-mesh strainer. Cool and refrigerate if not using immediately. Return the sauce to the heat and simmer until it lightly coats the back of a spoon. Season with salt and pepper and keep warm.
Sharon’s Pepper-Wine Beef Tenderloin
Submitted by: Sharon Millson, Pa.
Ingredients:
1 (3- to 4-pound) beef tenderloin roast
1 tablespoon extra-virgin olive oil
1 tablespoon coarse salt
1 tablespoon whole black peppercorns
1 tablespoon whole white peppercorns
1/2 cup red wine (your favorite red wine)
3 tablespoons butter
2 teaspoons Dijon-style mustard
1/2 cup heavy cream
Directions: Preheat oven to 450°F. Bring roast to room temperature before cooking. Trim the tenderloin of fat and silver skin. Note: Silver skin is a silvery-white connective tissue. It doesn't dissolve when the tenderloin is cooked, so it needs to be trimmed away. If the silver skin is not trimmed off, it will cause the tenderloin to curl up into the shape of a quarter moon. Pat the beef dry with paper towels. Lightly oil outside of roast and sprinkle with coarse salt. In a small spice or coffee grinder, coarsely grind the black peppercorns and white peppercorns; pat mixture all over the meat, pressing with the palm of your hand. Heat a large cast-iron frying pan over high heat. Without adding any cooking fat, brown the roast on all sides (approximately 10 minutes). When browned, remove from heat. Place the browned roast in a large baking dish and bake, uncovered, until a meat reaches your desired doneness. Remove from oven and transfer onto a cutting board; cover with a tent of aluminum foil and let stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Pour the red wine into the baking dish, scraping up any brown bits; set aside. In the cast-iron frying pan over medium heat, melt the butter. Add the mustard and cream; bring to a simmer, stirring occasionally. Turn off the heat but keep the sauce warm. Cut the roast into 1/2-inch slices and place them on a warm serving platter. Add the cutting juices and the red wine to the cream sauce; stir to combine and pour into a heated sauce boat. Serve immediately. Makes 6 to 8 servings.
Meatloaf with Mushroom Stuffing
Submitted by: Tammy Davis, RI
Ingredients:
6 oz can sliced mushrooms
2 1/2 pounds ground beef
1/2 cup minced onions
2 eggs slightly beaten
1/4 cup butter
1 1/2 teaspoon salt
1/2 teaspoon pepper
4 cups plain bread crumbs
1/3 cup ketchup
1/4 teaspoon thyme
1/3 cup mushroom broth
1/4 cup minced parsley
Directions: Drain mushrooms, reserve broth. Sauté' mushrooms and onion in butter until onions are transparent combine with bread crumbs, thyme and parsley. Lightly mix together ground meat, eggs, salt, pepper, ketchup, and mushroom broth. Pack 1/2 of meat mixture into loaf pan. Pack stuffing on top. Top with second half of meat mixture. Bake in 375°F degree oven for 1 hour 15 minutes. Let stand for 15 minutes, drain juice, turn on to serving plate. Makes 8 servings.
Ginger’s Sage Roast
Submitted by: Ginger Fergusson, NY.
Ingredients:
1 standing rib roast (4 bone in)
Canola oil to coat roast
1 cup water
1 cup red wine
4 fresh sage leaves
Directions: Remove any plastic wrapping or butcher's paper from the roast. Place the standing rib roast upright onto a half sheet pan fitted with a rack. The rack is essential for drainage. Place dry towels loosely on top of the roast. This will help to draw moisture away from the meat. Place into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38ºF. You can measure both with a refrigerator thermometer. Change the towels daily for 3 days. Place a 16-inch round azalea terra cotta planter into a cold oven. Invert the planter to become a lid over a pizza stone or the bottom of the planter. The oven should be cold to start, to avoid any cracking in the terra cotta pieces. Turn the oven to 250ºF. Remove the roast from the refrigerator and rub with canola oil. Remember to rub the bones with oil, as well. Once the roast is completely coated with oil cover the roast with kosher salt, about half a teaspoon per bone. Next, rub with freshly ground pepper to coat the surface. Place the roast over a glass bake-ware dish slightly smaller than the length of the roast. This will catch the drippings needed for the sauce. Finally, place a probe thermometer into the center of the roast and set for 118 degrees. Put the roast and the bake-ware dish onto the pizza stone, cover with the terra cotta pot, and return to the oven. Turn the oven down to 200 degrees F and roast until internal temperature is achieved. Remove the roast and turn oven up to 500ºF. Remove the terra cotta lid and recover with heavy-duty foil. Allow the roast to rest until an internal temperature of 130ºF is reached. Place the roast back into the preheated 500ºF oven for about 10 minutes or until you've achieved your desired crust. Remove and transfer roast to a cutting board. Keep covered with foil until ready to serve. Degrease the juices in the glass pan. Place the pan over low heat and deglaze with 1 cup of water. Add the wine and reduce by half. Roll the sage leaves in between your fingers to release the flavors and aroma. Add to the sauce and cook for 1 minute. Strain and serve on the side. Makes: 10 servings
Rib Roast with Roasted Garlic Thyme Sauce
Submitted by: Lou Peterson, NY.
Ingredients:
7 to 8 pound trimmed prime beef rib roast 3 or 4 ribs
1 Tbsp. vegetable oil
2 heads garlic
3 Tbsp. chopped fresh thyme leaves
1/4 cup minced shallot
2 Tbsp. red wine vinegar (use balsamic vinegar for more flavor)
11/2 cups dry red wine
1 bay leaf
4 cups beef broth (may want to reduce to 2 cups)
11/2 Tbsp. unsalted butter, softened
11/2 Tbsp. all-purpose flour if using beef broth
Directions: Preheat oven to 475°F. Put roast, ribs side down, in center of a 13x9" flameproof roasting pan and rub all over with 1/2 Tbsp. oil. Cut about 1/2" from tops of garlic heads to expose cloves and discard tops. Rub beef all over with cut sides of garlic and sprinkle with 2 Tbsp. thyme, pressing to adhere. Season beef generously with salt and pepper. Put garlic heads on a double layer of foil and drizzle with remaining 1/2 TBS oil. Wrap garlic tightly in foil. Roast beef in middle of oven 30 minutes. Remove beef from oven and with a bulb baster skim all but about 1/2 cup fat from pan. Baste beef with fat remaining in pan. Reduce temperature to 375°F. Add garlic to oven. Roast beef, with garlic, 1-1/4 to 1-1/2 hours more, or until a meat thermometer inserted into center of meat registers 115°F. (Some recommend cooking to 120°F for medium rare) 130°F is hard to reach. I found use of digital thermometers and good wrapping does compensate for need of higher cooking. And if temps are not taken in the middle you may have an error reading. 115°F/120°F worked for me. Transfer garlic in foil to a rack and transfer beef to a platter, reserving pan juices. Let beef stand 25 minutes. (Meat will continue to cook, reaching about 130°F for medium-rare.) While beef is standing, remove all but about 2 Tbsp. fat from pan. Add shallot to pan and on top of stove cook over moderate heat, stirring, 2 minutes. Un-wrap garlic. Protecting your hand with a doubled paper towel, squeeze roasted garlic into shallot mixture and discard skins. Add vinegar, wine, bay leaf, and remaining TBS thyme and boil mixture, scraping up brown bits and mashing garlic with a wooden spatula against bottom of pan, until reduced to about 1/2 cup, about 5 minutes. In a small bowl mash together butter and flour. Stir beef broth into garlic mixture and boil sauce until reduced to about 2 cups. Whisk butter and flour mixture into broth mixture and cook over moderate heat, whisking, until sauce is smooth and slightly thickened, about 3 minutes. Pour sauce through a fine sieve into a bowl, pressing hard on solids. Season sauce with salt and pepper. Cut rib roast into slices and serve with sauce. Serves 8.
Barry’s Rib-Eye Steaks with Curried Salt
Submitted by: Barry Landis, NY.
Ingredients:
1 1/2 tsp. kosher salt
1 3/4 tsp. curry powder
2 (3/4" thick) beef rib-eye steaks
1/4 cup water
Directions: Stir together salt and curry powder. Pat steaks dry and sprinkle both sides evenly with curried salt. Heat a well-seasoned 10" cast-iron skillet over moderately high heat until hot but not smoking, then sear steaks 4-5 minutes on each side, or until an instant-read thermometer inserted horizontally into thickest part of meat registers 130 F for medium-rare. Transfer steaks to a plate and let stand 5 minutes. Add water to skillet and de-glaze pan by boiling, scraping up brown bits, until reduced to about 2 Tbsp. Spoon juices over meat.
Sizzling Steak
Submitted by: Marty Coffey, KY.
Ingredients:
1/2 cup Teriyaki Marinade & Sauce
1 large clove garlic, pressed
1 Serrano chile, seeded and minced
1/2 teaspoon grated fresh lime peel
2 teaspoons fresh lime juice
1 teaspoon Oriental sesame oil
1-1/2 pounds boneless beef sirloin steak
Directions: Combine teriyaki marinade & sauce, garlic, chile, lime peel and juice and sesame oil; pour over steak in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat steak well. Refrigerate 45 minutes, turning bag over occasionally. Grill or broil steak 4 to 5" from heat source 5 minutes on each side (for medium-rare), or to desired doneness.
Desserts by Melody:
Poppy Seed Bread
Submitted by: Teri Mathews, NY.
Ingredients:
1 pkg. Pillsbury Plus Lemon Cake Mix
2 to 4 tbsp. poppy seeds
1 c. orange juice
1/2 c. oil
1 tsp. lemon juice
4 eggs
Directions: Heat oven to 350 degrees. Using solid shortening, grease and flour bottom only of 9"x5" loaf pan. In large bowl, blend all ingredients at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into prepared pan. Bake at 325 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Wrap tightly and store in refrigerator. Yield: 1 loaf.
Apple Nut Bread
Submitted by: Teri Mathews, NY.
Ingredients:
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 c. sugar
3/4 c. oil
3 eggs
1 tsp. vanilla
6 med. apples, peel & slice
1 c. walnuts
Directions: Sift flour, baking powder, baking soda, cinnamon and salt together into large mixing bowl. Add eggs, sugar, oil, vanilla and apples. Mix thoroughly by hand (will be stiff). Add chopped walnuts. Grease and flour a 9 x 13 inch baking pan. Bake at 350 degrees for 1 hour. Bread is done when toothpick inserted in the middle comes out clean. Cool, slice and serve.
Pineapple Pecan Bread
Submitted by: Teri Mathews, NY.
Ingredients:
3-1/2 c. flour
4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 c. canned crushed pineapple & juice
3/4 c. chopped pecans
1 stick margarine
1-1/2 c. light brown sugar
4 egg whites
Directions: Sift flour with dry ingredients and stir in nuts. Cream margarine and brown sugar. Beat in egg whites. Stir in half of flour-nut mixture. Stir in pineapple. then add remaining flour. Stir until well blended and divide batter between 2 greased and floured 9 inch loaf pans. Bake at 350 degrees for 50 to 60 minutes. Cool 5 minutes and turn out on cake rack. Yields: 20 slices.
Molly’s Sweet Potato Bread
Submitted by: Molly McQueen, KY.
Many Thanks to Molly!! She’s 96 years Old!!
Ingredients:
3-1/2 c. flour
2 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. salt
2 c. sweet potatoes, mashed
4 eggs
1 c. oil, vegetable
2 tsp. baking soda
1/2 tsp. Cloves
1/2 tsp. all spice
3 c. sugar
2/3 c. water
1 c. nuts or raisins
Directions: Preheat oven to 350 degrees. Combine all dry ingredients. Mix all liquid ingredients. Combine together just until moist. Bake bread about 1 hour, muffins 20 to 30 minutes.
Molly’s Brown Bread
Submitted by: Molly McQueen, KY.
Ingredients:
1-1/2 c. raisins
2 tbsp. Shortening, melted
1 c. sugar
2 1/2 c. flour
2 c. water
1 egg
2 tsp. Soda
Directions: Preheat oven to 325 degrees. Simmer raisins in water for 10 minutes. Cool. Mix shortening, sugar and egg stir in cooled raisins and water. Mix in flour and soda. Pour into greased 1 pound coffee cans. Bake 1 hour cool 10 minutes take out of cans.
Pear Bread
Submitted by: Molly McQueen, KY.
Ingredients:
1/2 c. butter
1 c. sugar
2 eggs
2 c. flour
1/2 tsp. Salt
1/2 tsp. baking soda
1 tsp. baking powder
1/8 tsp. Nutmeg
1/4 c. yogurt
1 c. coarsely chopped pears
1 tsp. Vanilla
Directions: Cream sugar and butter. Beat in eggs one at a time. Add dry ingredients. Add to egg mixture alternately with yogurt. Stir in pears and vanilla. Pour into buttered loaf pan. Bake at 350 degrees for 1 hour.
Cherry Cobbler
Submitted by: Janice Freeman, TN.
Ingredients:
1/4 lb. butter or margarine
1 c. sugar
1 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. milk
2 c. un-drained cherries
1/2 c. sugar
Directions: Melt butter or margarine in 8 inch square cake pan. Mix all other ingredients, except last 1/2 c. sugar. Pour over melted butter. Empty 2 cups cherries over batter. Sprinkle 1/2 cup sugar over cherries. Bake at 350 degrees for 30 minutes or until done. Peaches may be substituted for cherries.
Alice’s Apple Cobbler
Submitted by: Alice Cumberland, NC.
Ingredients:
1/2 c. sugar
1 c. self-rising flour
1/2 c. milk
1 or 1/2 tsp. vanilla flavoring
Directions: Mix all together, put 1 stick butter in pan to melt. Pour batter over apples. Bake at 350 degrees for 30 minutes.
Sam’s Huckleberry Cobbler
Submitted by: Samantha Noble, SC.
Ingredients:
1/3 c. flour
1 1/2 c. sugar
3/4 tsp. cinnamon
Grated peel of one lemon
Directions: Toss mixture with: 8 c. fresh huckleberries. Place in prepared pan. Butter a 9 x 13 inch baking pan, preheat oven to 350 degrees.
Topping:
1 c. sugar
2 3/4 c. flour
2 1/2 tsp. baking powder
1/2 c. shortening
Mixture should resemble fine meal. 2 eggs. Stir and add to pastry mixture until crumbly. Sprinkle this mixture over huckleberries. Melt 1/3 cup of butter and drizzle over topping. Bake for 35-45 minutes.
Cranberry Apple Cobbler
Submitted by: Marlene Henson, KY.
Ingredients:
2/3 c. sugar
1/3 c. flour
4 c. sliced apple
2 c. (or 16 oz.) whole cranberry sauce
1 c. flour
2 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. shortening
1/3 to 1/3 c. milk
Directions: Mix sugar and flour, turn in apples. Dump into 2 quart baking dish. Spread cranberry sauce on top. Bake at 400 degrees for 5 minutes. Stir together remaining ingredients. Drop by spoonfuls onto fruit. Bake 15 to 20 minutes at 400 degrees until topping is done. 6 to 8 servings.
Plum Cobbler
Submitted by: Sara Keller, CT.
Ingredients:
2 to 4 fresh plums, pitted and quartered
3/4 c. brown sugar
1 c. flour
1/4 c. (each) white sugar, melted butter
1/2 tsp. cinnamon
1 egg, beaten
Directions: Arrange plums in a lightly greased 6x10 baking dish; sprinkle with brown sugar. Combine flour, sugar and cinnamon; add egg stirring with fork until crumbly. Sprinkle flour mixture evenly over brown sugar; drizzle with butter; bake 375 degrees for 45 minutes. Serve with whipped cream.
Melody’s Deep Dish Cobbler
Ingredients:
1/2 c. butter, melted
1 c. sugar
1 c. self-rising flour
1 c. milk
1 qt. fruit with liquid
Directions: Combine butter, sugar, flour and milk in blender; blend. Pour into buttered casserole. Add fruit; do not stir, bake at 350 degrees until golden brown.
Melody’s Chocolate Fudge Praline
Ingredients:
1 cup graham cracker crumbs
1/2 cups ground pecans
1/4 cup margarine or butter, melted
3 tbsp. packed brown sugar
1/2 tsp. cinnamon
Three 8 oz pkg. cream cheese, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 tbsp. flour
3 eggs
1 cup sour cream
Two 1 oz squares unsweetened chocolate, melted
1/4 cup packed brown sugar
1 tbsp. margarine or butter
1/2 cup chopped pecans
Directions: Combine crumbs, ground pecans, margarine, brown sugar and cinnamon; press onto bottom and 1-1/2-inches up sides of 9-inch springform pan. Bake at 350F for 10 minutes. Combine cream cheese, sugars and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and chocolate; pour over crust. Bake at 350F for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Combine brown sugar and margarine in small saucepan. Cook, stirring constantly, over medium heat until mixture boils and thickens; stir in chopped pecans. Pour onto greased cookie sheet; cool. Break into pieces; sprinkle over cheesecake, Makes 10 to 12 servings.
Labels: Biker Recipes, Food Recipes
