Featured Recipes - Fresh picks for you
chocolate chip cheese ball
8 ounces cream cheese 1/2 cup (1 stick) margarine 1/2 teaspoon vanilla extract3/4 cup confectioners' sugar 2 tablespoons brown sugar 1 cup mini chocolate chips 1 cup chopped pecans 1 box graham crackersSet out cream cheese and margarine until room temperature. Mix together cream cheese, margarine, vanilla extract, both sugars and chocolate chips. Roll into a ball and refrigerate several hours.Just before serving, roll ball in chopped pecans.Serve with graham crackers.
View Recipe
breakfast loaf
Scrambled eggs (1 tablespoon butter, 6 eggs lightly beaten, 1/2 teaspoon salt, 1/4 teaspoon pepper) 1 round loaf bread (8-9 inch diameter) 4 ounces sliced ham 1/2 red bell pepper, diced 1/2 cup (2 ounce) shredded Monterey jack cheese 1/2 cup shredded Cheddar cheesePrepare scrambled eggs and keep warm. Cut a 2-inch slice from the top of the loaf to use for the lid. Remove the soft interior of the loaf leaving a 1 inch thick wall and bottom. Place ham on the bottom of the loaf. Top with diced pepper. Sprinkle with half of the cheeses. Lay scrambled eggs over the cheeses. Top with remaining cheeses and place the lid on the loaf. Wrap in foil, place on a cookie sheet, and bake for 30 minutes or till heated through at 350 degrees F.Cut into 8 wedges.
View Recipe
classic baked custard
3 cups milk2 whole eggs3 egg yolks3/4 cup granulated sugar1 tablespoon vanilla extractArrange 6 (1-cup) custard cups (or coffee cups) in a shallow roasting pan large enough to hold the cups without touching. Set rack in lower third of the oven. Preheat oven to 350 degrees F.In heavy medium-size saucepan, barely boil the milk. In large bowl with a pouring spout, whisk the eggs, yolks and sugar until pale and thick, about 30 seconds. Slowly pour in the hot milk, whisking constantly.Add vanilla extract and pour mixture into the cups, then place the roasting pan in oven. Fill pan with very hot tap water to within 1/2 inch of the top of the custard. Bake about 25 to 30 minutes. To test doneness, insert a knife 1 inch from the custard's edge. The knife should come out clean. The center will still be jiggly, but custard will finish cooking after it's out of the oven. Remove some of the hot water with a baster, then remove custard cups.NOTE: This may also be baked in a 1 1/2-quart casserole, placed in a larger pan with hot water poured halfway up the sides. Bake for one hour.
View Recipe
pumpkin rum cheesecake
1 cup crushed gingersnaps (15 cookies)1/4 cup ground pecans1/4 cup butter, melted24 ounces cream cheese (at room temperature)1 1/2 cups granulated sugar3 eggs3 cups canned pumpkin1 1/2 teaspoon ground cinnamon1 1/2 teaspoon rum flavoring3/4 teaspoon ground allspice3/4 teaspoon ground nutmeg1/2 teaspoon ground ginger1/4 teaspoon ground cloves1 cup whipping cream1/4 teaspoon rum flavoringPreheat oven to 350 degrees F.Combine gingersnaps, 1/4 cup pecans and melted butter. Press onto bottom of a 9-inch springform pan.In large mixing bowl, beat together cream cheese and sugar. Add eggs, pumpkin, cinnamon, 1 1/2 teaspoons rum flavoring and the spices, beating just until mixture is smooth. Pour into the prepared spring-form pan. Sprinkle with additional nutmeg.Bake for 70 minutes or until almost set (center will jiggle slightly). Cool in pan on wire rack for 10 minutes. Loosen sides; cool completely. Chill for at least 4 hours.To serve, remove sides of pan. Beat cream and 1/4 teaspoon rum flavoring until stiff peaks form. Pipe over cheesecake and sprinkle with additional pecans.Serves 12 to 16.
View Recipe
ranch macaroni salad
2/3 cup bottled creamy ranch dressing 1 tablespoon cider vinegar 1 large jalape?o chile, seeded, chopped 1 teaspoon granulated sugar 8 ounces (1 3/4 cups) elbow macaroni, cooked according to package directions, rinsed with cold water to stop cooking, drained 1/2 cup diced red bell pepper1/2 cup diced celery 1/4 cup sliced scallions 1/2 teaspoon salt1/2 teaspoon pepperIn blender or small food processor, blend together ranch dressing, vinegar, jalape?o and sugar; pour into large bowl. Add remaining ingredients to bowl; toss until everything is evenly coated. (The salad can be made 6 hours ahead and then refrigerated; bring to room temperature before serving.)Per serving: Makes 6 servings. Per serving: 244 calories, 6 g protein, 32 g carbohydrate, 11 g fat, 2 g fiber, 10 mg cholesterol, 323 mg sodium
View Recipe
apache corn soup
Peel the acorns and grind them. The outer part of the acorn is not used.1 (2 1/2-pound) beef roast2 quarts water1 teaspoon salt1 teaspoon pepper1 cup ground acorn mealCover beef with water and bring to boil in a heavy pot. Simmer several hours until beef is very tender, adding salt and pepper. Remove the beef, while letting the pot continue to boil. Shred the beef, then mix it with the acorn meal. Add this mixture to the broth and simmer together until the broth bubbles creamy-white with yellow flecks.
View Recipe
shrimp casserole
4 ounces noodles, cooked3/4 cup milk1/2 cup mayonnaise1 tablespoon scallions, chopped1 cup canned shrimp (or more)1/3 cup Cheddar cheese, shredded1 can cream of shrimp soup1/4 cup celery, diced1 teaspoon salt1/4 cup chow mein noodlesCombine all ingredients except chow mein noodles and bake at 350 degrees F for 25 minutes. Top with chow mein noodles and bake 10 minutes longer.
View Recipe
easy gourmet chicken
1/2 jar dried beef8 boneless, skinless chicken breast halves8 slices bacon1/4 cup all-purpose flour1/4 cup sour cream1 can mushroom soup, undilutedArrange dried beef on bottom of greased crockpot. Wrap each piece of chicken with a strip of bacon and lay on top of dried beef.In a small bowl, blend sour cream and flour; add soup and mix thoroughly. Pour mixture over chicken. Cover and cook on LOW for 8 to 10 hours (or 3 to 5 hours on HIGH).Serve over hot noodles.
View Recipe
red velvet pudding cake
1 (12 ounces) package whole frozen raspberries (not in syrup) 1 (18.25 ounce) box devil's food cake mix plus the specified amount of cooking oil and eggs to make cake)2 cups water 1 (6 ounce) package raspberry gelatin1 tablespoon cornstarch 2 ounces semisweet chocolateConfectioners' sugar 1 (16 ounce) container frozen whipped topping (optional)Preheat oven to 375 degrees F. Lightly spray a 13 x 9-inch baking pan with nonstick cooking spray.Spread raspberries evenly over bottom of pan.Prepare cake according to package directions and pour batter over raspberries.Heat 2 cups water until boiling and in mixing bowl, mix water, raspberry gelatin and cornstarch together. Pour gelatin mixture over cake batter. Bake 40 to 45 minutes or until a wooden pick inserted in center comes out clean.Chop chocolate into small pieces and sprinkle over cake. Dust with confectioners' sugar.Serve with whipped topping, if desired.
View Recipe
brown meat stock
5 to 6 pounds beef or veal bones6 quarts water1 pound carrots, diced2 medium onions, diced4 stalks celery, diced3 cloves garlic, quartered3 bay leaves8 peppercorns2 cups chopped fresh parsleyPlace bones in a shallow roasting pan; bake at 450 degrees F for 45 minutes or until bones are well browned, turning occasionally. Combine browned bones and 6 quarts water in a large stockpot. Bring to a boil; cover, reduce heat, and simmer 1 1/2 to 2 hours. Skim surface frequently to remove scum. Uncover and continue cooking 4 hours.Add carrots and remaining ingredients. Reduce heat to low, and cook, uncovered, 6 hours. Remove from heat, and cool. Strain stock through a cheesecloth- or paper towel-lined sieve into a large bowl; discard bones, vegetables and seasonings. Cover and chill stock. Skim and discard solidified fat from top of stock.Makes 2 1/2 cups.
View Recipe
sourdough silver dollar hotcakes
1 cup Sourdough Starter2 cups unsifted all-purpose flour2 cups milk1 teaspoon salt2 teaspoons baking soda2 eggs3 tablespoons melted shortening2 tablespoons granulated sugarAbout 12 hours before mealtime, mix Sourdough Starter, flour, milk and salt; let stand in a bowl covered with a towel. Set in a warm placeJust before baking hotcakes, remove 1 cup batter to replenish Starter in crock. To the remaining batter in the bowl, add baking soda, eggs, shortening and sugar. Mix well. Bake cakes the size of silver dollars on a lightly greased, hot griddle. For thinner hotcakes, add more milk.Makes about 30 hotcakes.
View Recipe
kahlua chocolate pudding
4 ounces semisweet chocolate, chopped2 tablespoons unsalted butter2 tablespoons cornstarch1/4 cup unsweetened cocoa powder3/4 cup granulated sugar3 1/2 cups milk2 large eggs3 large egg yolks1/4 cup Kahl?aMelt chocolate and butter in the top of a double boiler over barely simmering water or in a small bowl set over a saucepan of just-simmering water. Remove from heat.In a medium-size bowl, whisk cornstarch, cocoa and 1/4 cup of the sugar into 1/2 cup of the milk.In a medium-size heavy-bottomed saucepan, combine remaining 3 cups milk and 1/2 cup sugar and bring just to a scald over medium heat. Whisk the hot liquid into the cornstarch mixture, then return the mixture to the saucepan and cook, whisking constantly and scraping the bottom of the pan, until tiny bubbles boil up for 10 seconds. Remove from the heat.Put the eggs and egg yolks into the medium bowl. Whisking gently, but constantly, slowly drizzle 1 cup of the hot liquid into them. Return everything to the saucepan and cook, whisking constantly and scraping the bottom of the pan, until tiny bubbles boil up for 3 seconds. Remove from the heat and stir in the Kahl?a.Strain pudding through a fine sieve into a bowl. Thoroughly stir in the melted chocolate mixture. Divide pudding among 8 serving bowls. Place a piece of wax paper directly on the surface of each one to prevent a skin from forming. Let cool for 2 to 3 hours, then refrigerate until chilled.
View RecipeRecipe World - Sharing culinary delights since 2024