Melt 1/3 cup margarine in a 9" round pan.
Mix together 2/3 cup brown sugar and 1 1/2 tsp cinnamon. Put in pan over melted butter.
Put 1 package of Grands biscuits on top.
Cook 18-25 minutes.
Flip over onto serving plate.
]]>Dressing:
* 1 avocado, peeled, pitted, and mashed
* 1 tbsp fresh lemon juice
* 1/2 cup sour cream
* 1/3 cup corn oil
* 1 tbsp picante sauce
# Tear lettuce into small pieces, and combine with cheeses, scallions, and tomatoes. Cover and refrigerate in salad bowl until serving time.
# To make dressing, combine all ingredients and mix well.
# Toss salad with dressing and sprinkle top with crushed chips.
Makes 4-6 servings.
]]>Preheat oven to 375°. Mix grated cheeses and spread evenly in buttered 10-inch pie plate. Beat eggs, add flour slowly, and then beat in half-and-half. If mixture is lumpy, strain it. Pour egg mixture over cheeses in pie plate. Carefully spoon chilies over the surface, then spoon picante sauce over all. Bake about 45 minutes or until center is set. Makes 8-10 servings.
]]>Saute green pepper, onion and butter until tender. Place in crock pot.
Add vegetables, water, bouillon, and spices. Cook on low 4-6 hours until vegetables are tender.
Combine flour and milk until smooth; stir into crock pot. Cook on low another hour until mixture thickens. Just before serving, stir in the cheese until melted.
Yield: 6-8 servings. Freezes well.
]]>Place 16 oz. chunky peanut butter in a glass bowl and microwave for 60 to 90
seconds, 50% heat.
Cover cooked brownies with peanut butter and cool in refrigerator.
Mix in saucepan 1 stick butter, 10 large marshmallows, 1/4 cup cocoa and 1/4
cup milk. After it melts remove from stove and add 1 lb. box powdered
suger. Spread this mixture over brownies and store in refrigerator. Cut in
small pieces to serve since it is so rich.
In a mixer combine the water and the yeast and allow the yeast to dissolve. Add the remaining ingredients except for the cornmeal and begin to mix the dough using a dough hook on low speed. Once a ball is formed mix on medium speed for 1 to 2 minutes until the dough becomes elastic and smooth. Remove from the mixer and place in a bowl coated with olive oil. Allow the dough to rest for approximately 4 hours. Once the dough is rested, place on flat surface and dust with some flour.
Preheat oven to 425 degrees F. In a deep baking dish or deep dish pizza pan, spread the dough using your fingers at the bottom of the pan and make sure to have enough dough to come up the sides of the pan approximately 1/2-inch high.
Begin by placing a layer of the mozzarella cheese on the bottom of the crust. Add the tomato sauce and all of the toppings. Place in the oven for 30 to 40 minutes until golden and crispy.
Prep Time: 20 min Inactive Prep Time: 4 hr Cook Time: 40 min
Serves 6
]]># Preheat oven to 350 degrees F (175 degrees C).
# Use a fork to poke several holes in the bottom pie crust to prevent it from bubbling during baking. Cook the bottom crust in pie plate for 10 minutes.
# If using frozen vegetables, microwave them according to the instructions on the bag.
# In a bowl combine the mixed vegetables, chicken, cream of chicken soup, milk, and seasonings. Pour mixture into the bottom pie crust. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
# Bake for 30 minutes or until crust is golden brown.
# Saute onions and garlic in butter, add assorted mushrooms.
# Add stock and thyme sprigs. Simmer. Season with salt and pepper.
# When mushrooms are cooked, remove thyme springs. Blend mixture in a blender and pour through a sieve.
# Return the puree to the pan and add cream and truffle oil.
# Adjust the seasoning and consistency. Serve hot.
# Prepare linguine according to package directions in 3 quart saucepan. Add broccoli during last 4 minutes of cooking time. Drain linguine and broccoli well in colander.
# Heat butter in 10" skillet over medium-high heat. Add chicken and cook until well browned, stirring often.
# Stir soup, milk, cheese, black pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling. Serve with additional Parmesan cheese.
* 1 cup flour
* 1/2 tsp kosher salt
* 1/2 tsp cracked pepper
* 1 1/2 lbs fresh sea bass, halibut, swordfish or cod, cut into 1-inch chunks
* vegetable oil
* 12-14 fresh corn tortillas, 6 inches in diameter, warmed
* 1 cup shredded green cabbage
* 1 cup shredded red cabbage
* 1 medium white onion, minced
* pico de gallo
# To cook the fish, combine the flour, salt and pepper in a shallow bowl, and dredge the fish chunks in this mixture. Line a platter with paper towels. Place 2-3 inches of oil in a large skillet and heat the oil until the temperature measures 350°F on a candy thermometer. Drop 4 or 5 chunks of the dredged fish into the hot oil and deep-fry for 2-3 minutes until the fish chunks are golden brown. Remove the fish from the oil and place on platter. Repeat with remaining fish.
# Fold fish into warmed tortillas. Garnish with a portion of the chipotle ranch dressing, and then with a little cabbage and onion. Top with a bit of pico de gallo.
Note: Also delicious to use Florida Cole Slaw in place of the shredded cabbage.
Chipotle Ranch Dressing
* 3/4 cup prepared ranch dressing
* 1/4 cup sour cream
* 1 tsp chipotle chile in adobo sauce, seeded and minced
# To make the dressing, thoroughly blend together the prepared ranch dressing and the sour cream, add the minced chile, and refrigerate until ready to serve.
]]># Place the meat in a large pot with enough water to cover. Add the onion, garlic, and 2 tablespoons of the salt. Bring to a boil. Cook at a low boil over medium heat for 3-4 hours, until the meat pulls apart easily. [Can also use slow cooker: 1-2 hours on high, then 6-8 hours on low.]
# Remove meat from the pot, reserving 1 1/2 cups of the cooking liquid. Let the meat cool slightly and shred it. If some of the meat does not shred with the grain, chop it into small pieces.
# In another large pot, saute the minced onion and the chopped chile in the olive oil, and season with the remaining salt and pepper. When the onion is soft, about 3-4 minutes, add the meat and the 1 1/2 cups of broth. Cook and stir over medium-high heat until the juices have been absorbed, about 15 minutes.
# Preheat oven to 350°F. Spread the shredded meat evenly in a 13 x 9-inch baking pan, and slowly pour the milk over the meat. Bake for 45 minutes, stirring every 10-15 minutes as the meat browns.
To serve, spoon meat into fresh corn tortillas. Garnish with lime wedges and salsa.
]]># In a large saucepan, mix chicken broth, onion, broccoli, garlic powder, thyme, and bay leaves. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes, or until broccoli and onions are soft.
# Remove bay leaves and use handheld immersion blender to puree the mixture until smooth. Pour into a bowl.
# In the original saucepan, melt butter. Whisk in flour, salt, and a little pepper until a thick paste forms. Add milk and cook, stirring constantly, until the mixture thickens. Add cheddar; stir until it melts.
# Stir in broccoli mixture. Heat completely. If necessary, add more chicken broth to thin. Salt and pepper to taste.
# Melt 1 stick of butter in a pot. Sprinkle in flour and whisk together. Cook over medium heat for five minutes or until light golden brown. Throw in onion and garlic and stir together, cooking for another minute. Pour in milk, whisking constantly, and cook for another five minutes while you cook the spinach.
# To cook spinach, melt 3 tablespoons butter in a separate pot. Add spinach in increments until all incorporated, and cook until wilted but not soggy, about 4 to 5 minutes.
# Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine. Serve immediately.
* cooking spray
* 2 pounds skinless, boneless chicken breasts and thighs cut into 1/2-inch strips
* 1 cup chopped onion
* 1 teaspoon chopped garlic
* 1 (14 ounce) can chicken broth
* 1 (14.5 ounce) can diced tomatoes and green chiles
* 1 teaspoon chili powder, or to taste
* 1/4 cup creamy peanut butter
* 1 tablespoon baking cocoa
* 1/4 teaspoon ground cinnamon
* 2 tablespoons chopped fresh cilantro, for garnish (optional)
Cilantro Rice:
* 4 cups water
* 4 cups instant rice
* 1 teaspoon ground cumin
* 1 teaspoon salt
* 1/2 cup orange marmalade
* 2 tablespoons chopped fresh cilantro or parsley
1. Chicken Peanut Mole: Spray a large skillet with no-stick cooking spray. Heat over medium-high heat. Add chicken. Cook chicken until golden brown on all sides and cooked through. Remove chicken from skillet.
2. Spray skillet again with no-stick cooking spray. Add onion. Cook until softened. Add garlic. Cook an additional minute. Stir in broth, tomatoes, chili powder, peanut butter, cocoa and cinnamon. Bring to a boil. Reduce heat to a simmer. NOTE: Sauce may be pureed in the blender until smooth, if desired.
3. Place chicken in sauce, combining gently. Cook, uncovered, 5 minutes to combine flavors. Serve over Cilantro Rice. Sprinkle with additional chopped cilantro, if desired.
4. Cilantro Rice: Bring water to boil in a 3-quart saucepan. Add rice, cumin and salt. Let stand 5 minutes or until water is absorbed. Add marmalade and cilantro. Combine ingredients with fork.
1. Sift together cocoa, flour, sugar, baking soda, and salt into a large bowl, then whisk in eggs, yolk, buttermilk, oil, and vanilla until combined well.
2. Heat a griddle or nonstick skillet over moderately low heat and lightly coat with butter.
3. Working in batches of 2 or 3, pour ¼ cup batter per cake onto hot griddle; cook until bubbles appear on surface, 1 to 2 minutes. Flip cakes with a large spatula; cook until tops spring back when pressed gently, about 1 minute more.
4. Transfer to a plate and loosely cover with foil to keep warm. Add ½ tsp butter to griddle between batches.
Serves 4
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