by free recipes on 29/11/2010
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Corn Bread Shrimp Supreme
Ingredients:
3 thick slices bacon
4 eggs
1/4 cup milk
1/2 cup (1 stick) butter, melted, cooled
1 (6-ounce) package corn bread mix
6 dashes of hot sauce
1 medium onion, chopped
1 (10-ounce) package frozen chopped broccoli or spinach, thawed, drained
1 pound shrimp, cooked, peeled, deveined, coarsely chopped
2 cups shredded Cheddar cheese
Garnish: Chopped fresh parsley
Directions:
Cook the bacon in a 10-inch cast-iron skillet until crisp. Remove the bacon to paper towels to drain. Crumble the bacon. Drain the skillet, reserving 1 Tablespoon bacon drippings. Wipe the skillet clean with a paper towel. Return the reserved bacon drippings to the skillet. Place the skillet in a 375-degree oven.
Beat the eggs in a large bowl. Add the milk, butter, corn bread mix and hot sauce and mix well. Stir in the onion, broccoli, shrimp and 1-1/2 cups of the cheese. Pour into the hot skillet. Sprinkle with the remaining 1/2 cup cheese. Bake at 375 degrees for 30 to 35 minutes or until golden brown. Sprinkle with the crumbled bacon. Garnish with chopped fresh parsley.
Serves: 8
Graphic Humor
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by free recipes on 22/11/2010
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Crazy Monkey Bread
Ingredients:
1 cup sugar
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 egg, slightly beaten
1/4 cup melted butter or margarine
1 medium banana, mashed
1-1/2 cups chopped peeled fresh fruit
1 cup chopped pecans
Directions:
Combine the sugar, flour, baking soda, salt and cinnamon in a bowl; mix well. Add the egg and butter, stirring just until moistened. Fold in the banana, fresh fruit and pecans.
Spoon into two 5×9-inch loaf pans sprayed with nonstick cooking spray.
Bake at 350 degrees for 50 minutes or until the loaves test done.
Cool in the pans for 15 minutes. Remove to a wire rack to cool completely.
Note: Any combination of ripe, non-citrus fresh fruit may be used. Try one of these combinations: 1 Granny Smith apple and 2 pears; 1 banana and 2 to 3 plums; 1 peach, 1 apple and 1 pear. Extremely juicy fruit should be drained.
Serves: 24
Garfield
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by free recipes on 27/10/2010
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Pumpkin Wheat Honey Muffins
Ingredients
1/2 cup raisins
1 1/2 cups whole wheat flour
1/2 cup packed brown sugar
1 teaspoon pumpkin pie spice
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup canned pumpkin puree
1/2 cup vegetable oil
1/2 cup honey
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.
In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 2/3 full.
Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.
Amount Per Serving : Calories: 263 | Total Fat: 13g | Cholesterol: 35mg
Crazy Pix
by free recipes on 10/08/2010
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Blueberry-Yogurt Muffins
Ingredients:
1/4 cup butter (1/2 cube), room temperature
1/2 cup granulated sugar
1 egg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon vanilla
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup plain yogurt
1 cup blueberries, fresh or frozen, thawed and drained
Directions:
Preheat oven to 350 degrees.
Line muffin tins with paper cups.
In a large bowl, cream butter and sugar. Add egg, cinnamon, nutmeg and vanilla. Add flour, baking power and salt alternately with milk and yogurt. Do not over mix. Carefully fold in blueberries.
Spoon into paper-lined muffin tin. Bake in a 350-degree oven for 20 to 30 minutes.
Yield: 12 muffins
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by free recipes on 18/07/2010
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FRESH TOMATO CALZONES
Ingredients:
1 pound pizza dough
3/4 pound ground beef, sausage, or pepperoni
Four or five tomatoes very coarsely chopped
One hot pepper, finely chopped
Ten or twelve fresh basil leaves, chopped
Grated Romano cheese – about 2 or three ounces to taste
Directions:
Preheat the oven to 450 degrees. These come out much better if they are cooked on a baking stone, or oil a large cookie sheet (not the insulated sheets (like airbake for this recipe).
Mix the tomatoes, cheese, pepper and basil, let stand while doing the rest. If the dough has not risen a bit put it in an oiled bowl, cover it with a moist towel and let it rise until it is double in size. Handling the dough very gently so as not to punch it back down, turn it out, and cut it in half. Turn it out to form two circles about 10 inches in diameter. Cook and drain the meat. Put the dough circle over a plate (some will hang over the side). Put half of the meat and half of the tomato mixture on the dough in the center of the plate. Spread it out a bit. Fold one half of the dough over the top and press the sides together. Pick up the plate and turn the dough out onto the oiled pan. Do the same with the other one. Bake about 20 to 25 minutes, or until it is a brown color.
Category: Breads, Pizza
by free recipes on 04/05/2010
Ingredients:
1 cup white cornmeal
1/2 cup flour
1-1/2 teaspoons salt
1 teaspoon sugar
1/2 cup milk
1/2 cup boiling water
3 Tablespoons corn oil
1 egg
1-1/2 teaspoons baking powder
Directions:
Combine cornmeal, flour, salt, sugar and corn oil in mixing bowl. Use a cutting motion with spoon so that oil will be well blended with other ingredients. Stir in the boiling water. Mix well. Add cold milk. Stir and let stand, if necessary, until batter has cooled to at least room temperature. Mix in egg and then baking powder. Beat briskly. Pour (or “spoon” if making sticks) into preheated greased pan and bake at 425 degrees until well browned (approximately 20 minutes). This recipe will make the correct amount of batter to fill an 11-stick iron cornbread pan or a 9-inch square pan
by free recipes on 11/04/2010
Ingredients
1 cup flour
1 cup rye flour
1 1/4 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cups non-fat yogurt
2 tbs firmly packed brown sugar
1/4 cup light molasses
1 1/2 cups old fashioned oats
1 cup raisins
Directions
Grease a 9×5 loaf pan. Combine flours, baking powder, soda and salt in a medium bowl. In a large bowl, beat yogurt, brown sugar, and molasses until smooth. Add oats and mix well. Add flour and raisins to combine. The batter is very dry and it takes a little work to mix in all the flour. Put in loaf pan and let rest for 20 minutes. Bake for 45-55 minutes or until lightly browned and edges have begun to pull away from the sides of the pan.
Yield: 1 loaf
by free recipes on 17/03/2010
Ingredients:
4-ounce package German sweet chocolate
5 Tablespoons butter
3-ounce package cream cheese
1 cup sugar
3 eggs
1/2 cup plus 1 Tablespoon flour
1-1/2 teaspoons vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup nuts, chopped
1/4 teaspoon almond extract
Directions:
Melt chocolate with 3 Tablespoons butter over low heat, stirring constantly. Cool. Cream remaining butter with cream cheese until soft. Gradually add 1/4 cup sugar. Blend in 1 egg, 1 Tablespoon flour, and 1/2 teaspoon vanilla. Set aside.
Beat remaining eggs until thick. Gradually add remaining sugar. Add baking powder, salt, and remaining flour. Blend in cooled chocolate mixture, nuts, almond extract, and remaining vanilla. Measure 1 cup chocolate batter and set aside.
Spread remaining chocolate batter in a greased 9-inch square pan. Top with cheese mixture. Drop measured chocolate batter from Tablespoon onto cheese mixture; swirl to marbleize. Bake at 350 degrees for 35 to 40 minutes. Cool. Cut and store in refrigerator.
Yield: 18 squares
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