Combine salt, sugar, cumin, pepper, chili powder and paprika to make barbeque rub. Rub ribs thoroughly with this mixture. Place ribs on baking sheets and cook in 180 degree oven for 3 hours. Do not turn as slow cooking infuses the spices. Remove from oven. (The ribs may ...
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2 tablespoons of salt 1/4 cup of sugar

2 tablespoons of ground cumin 2 tablespoons of fresh ground black pepper

2 tablespoons of chili powder 4 tablespoons of paprika

2 racks of 10 to 12 pork ribs

Basting Sauce

1 3/4 cups of white vinegar 2 tablespoons of hot pepper sauce

2 tablespoons of sugar 1 tablespoon of salt

1 tablespoon of fresh ground black pepper

Combine salt, sugar, cumin, pepper, chili powder and paprika to make barbeque rub. Rub ribs thoroughly with this mixture. Place ribs on baking sheets and cook in 180 degree oven for 3 hours. Do not turn as slow cooking infuses the spices. Remove from oven. (The ribs may now be covered and refrigerated up to 2 days before grilling) Use very low charcoal fire with rack set as high as possible. Grill ribs 5 minutes to 30 minutes per side, depending on heat and temperature of ribs. Ribs should have light outer crust and be heated throughout. If you prefer juicy ribs, coat with basting sauce just before removing from grill. Otherwise serve dry with sauce on side. Remove ribs from grill, cut in between bones and serve.




Source  :  http://chillapple.blogspot.com/2009/11/barbecued-ribs.html

Peel shrimp and cut chicken into 1 inch cubes. Combine Garlic, Onion powder, Cumin and melted Butter. Marinate shrimp and chicken while preparing grill. String shrimp and chicken onto separate skewers. Cook about 5 inches above hot coals, allowing 5 minutes for shrimp and ...
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1 teaspoon of minced garlic

1/2 teaspoon of onion powder

1/2 teaspoon of ground cumin

1/4 cup of melted butter

1/2 lb. of medium sized shrimp

1 lb of boneless chicken breasts

Peel shrimp and cut chicken into 1 inch cubes. Combine Garlic, Onion powder, Cumin and melted Butter. Marinate shrimp and chicken while preparing grill. String shrimp and chicken onto separate skewers. Cook about 5 inches above hot coals, allowing 5 minutes for shrimp and 10 minutes for chicken. Turn once or twice while cooking and baste often with remaining marinade. The shrimp are done when they have turned from pink to white. Chicken is done when it is white throughout and if pierced with a toothpick, the escaping juices are clear. Please be careful and do not over cook either of these delicious bite-sized treats.




Source  :  http://chillapple.blogspot.com/2009/11/barbecued-chicken-and-shrimp.html

In a shallow dish combine the olive oil, orange and lemon juice, rosemary, garlic, salt, and black pepper. Add chicken breasts, turning to coat well. Let the chicken marinate, covered, for at least 6 hours or overnight in the refrigerator, turning occasionally...


1/4 cup of olive oil 2 tablespoons of orange juice

2 tablespoons of lemon juice 1 tablespoon of minced fresh rosemary

2 teaspoons of minced garlic 2 teaspoons of salt

1 teaspoon of black pepper 4 whole chicken breasts, skinned, boned and halved

In a shallow dish combine the olive oil, orange and lemon juice, rosemary, garlic, salt, and black pepper. Add chicken breasts, turning to coat well. Let the chicken marinate, covered, for at least 6 hours or overnight in the refrigerator, turning occasionally. Preheat a grill over high heat until hot. Drain the chicken breasts and thread each piece on a skewer. Grill the chicken until done and serve with the garlic sauce below.




Source  :  http://chillapple.blogspot.com/2009/11/grilled-citrus-chicken-with-garlic.html

Preheat an outdoor grill for high heat, and lightly oil the grate. In a large bowl, mix the ground beef, egg, quick cooking oats, dried onion flakes, seasoning salt, pepper, ketchup, and dry onion soup mix. Form the mixture into about 4 burger patties and place the burger ...
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1 pound of ground beef

1 egg, beaten

1/4 cup of quick cooking oats

1 tablespoon of dried onion flakes

1/2 teaspoon of seasoning salt

1 dash of ground black pepper

2 tablespoons of ketchup

1 teaspoon of dry onion soup mix

Preheat an outdoor grill for high heat, and lightly oil the grate. In a large bowl, mix the ground beef, egg, quick cooking oats, dried onion flakes, seasoning salt, pepper, ketchup, and dry onion soup mix. Form the mixture into about 4 burger patties and place the burger patties on the prepared grill, and cook about 5 minutes on each side, to an internal temperature of 160 degrees F (63 degrees C).




Source  :  http://chillapple.blogspot.com/2009/11/barbecued-burgers.html

Preheat the grill to medium heat. Slice the potatoes as thinly as possible and layer on aluminum foil with the onion, garlic, basil, butter or margarine and salt and pepper to taste. Wrap the foil around the vegetables to form a packet. Place the packet on heated grill and cook for 20 for 40 minutes...


4 red potatoes

1 onion, chopped

4 cloves of garlic, chopped

1/4 cup of chopped fresh basil

1/4 cup of butter

salt and pepper to taste

Preheat the grill to medium heat. Slice the potatoes as thinly as possible and layer on aluminum foil with the onion, garlic, basil, butter or margarine and salt and pepper to taste. Wrap the foil around the vegetables to form a packet. Place the packet on heated grill and cook for 20 for 40 minutes, depending on the thickness of the potato slices. Turn packet halfway through cooking.

Source  :  http://chillapple.blogspot.com/2009/11/scalloped-potatoes-for-bbq.html

Wrap the onion wedges with bacon and secure with the long wooden picks and place in a large shallow dish. Combine the sugar, vinegar, and molasses; drizzle over onion wedges. Cover and chill 1 hour. Remove the onion wedges from the marinade, reserving marinade. Grill on a covered grill...


Soak long wooden picks in water 30 minutes before threading

with onion wedges.

Ingredients:

2 large sweet onions, cut in wedges

8 thick hickory-smoked bacon slices, cut in half

2 tablespoons light brown sugar

2 tablespoons balsamic vinegar

1 tablespoon molasses

Wrap the onion wedges with bacon and secure with the long wooden picks and place in a large shallow dish. Combine the sugar, vinegar, and molasses; drizzle over onion wedges. Cover and chill 1 hour. Remove the onion wedges from the marinade, reserving marinade. Grill on a covered grill, over medium-high heat (350 degrees to 400 degrees) for 20 minutes or until onion wedges are crisptender, turning and basting occasionally with reserved marinade
.


Source  :  http://chillapple.blogspot.com/2009/11/bacon-glazed-grilled-onions.html

Add the boiling water to the bulgur wheat in a small bowl and
let sit for about an hour. The wheat will swell to about double
in size. Steam the quartered mushrooms for about ten minutes
...


2 Tbs. bulgur wheat

1 pound mushrooms, halved or quartered

1 cup diced onion

1/2 cup rolled oats

2/3 cup cooked brown rice

1/2 cup shredded low−fat mozzarella cheese

2 Tbs. shredded low−fat cheddar cheese

2 Tbs. low−fat cottage cheese

1/2 tsp. salt

1/2 tsp. garlic powder

dash of pepper

2 Tbs. cornstarch

olive oil cooking spray

1/4 cup boiling water

1/2 cup water

Add the boiling water to the bulgur wheat in a small bowl and

let sit for about an hour. The wheat will swell to about double

in size. Steam the quartered mushrooms for about ten minutes

or until tender. Remove and steam onions for about ten minutes

or until they become translucent. Keep these two ingredients

separated and set them aside. Add 1/2 cup water to the oats

and let them soak for about ten minutes. Drain any excess water

from the bulgur wheat and oats, then combine the grains with

the mushrooms, rice, cheeses and spices in a food processor

and pulse four or five times until ingredients are chopped fine

but not pureed. Pour the mixture in a bowl and add the steamed

onion and cornstarch, blending well.

Preheat oven to 300 degrees. Spray a large skillet with olive

oil cooking spray and place it over medium−low heat. Measure a

1/2 cup of the patty mixture at a time into the pan and shape

with a spoon into a 3" round patty that is about 1/2" thick.

Cook for two to four minutes per side or until light brown on

the surface. When all of the patties have been browned, arrange

them on a lightly sprayed baking sheet and bake them for 20 to 25

minutes in the oven. Be sure to turn them over halfway through the

cooking time. Patties may be frozen once they have cooled.




Source  :  http://chillapple.blogspot.com/2009/11/gardenburger.html

fresh ground black pepper, to taste Combine garlic and mint in a small bowl and mash. Add yogurt, mix, and set aside. Combine turkey and feta cheese in a mixing
bowl. Form into 8 patties ...


2 garlic cloves, minced

3 tablespoons fresh mint, chopped

1−1/2 cups non/lowfat yogurt

1−1/2 pounds ground turkey, lean

2−1/4 teaspoons feta cheese, crumbled

6 pita bread loaves, cut in half

1−1/2 tomatoes, sliced

1−1/2 red onions, sliced

fresh ground black pepper, to taste Combine garlic and mint in a small bowl and mash. Add yogurt, mix, and set aside. Combine turkey and feta cheese in a mixing
bowl. Form into 8 patties and sprinkle with pepper. Broil 5−10 minutes per side or until turkey is cooked through. Serve in pita bread with tomatoes, onions and yogurt sauce.




Source  :  http://chillapple.blogspot.com/2009/11/greek-burgers.html

In a mixing bowl, beat pumpkin, sugar, milk, eggs and butter. Combine dry ingredients; stir into pumpkin mixture. Fold in walnuts and cranberries. Pour into a greased loaf pan. Bake at 350 ...


1 cup of pumpkin 1 cup of sugar

1/2 cup of milk 2 eggs

1/4 cup of butter, melted 2 cups of all-purpose flour

2 teaspoons of baking powder 1 teaspoon of ground cinnamon

1/2 teaspoon of baking soda 1/2 teaspoon of ground nutmeg

1/2 teaspoon of ground ginger 1 cup of chopped walnuts

1 cup of fresh or frozen cranberries

In a mixing bowl, beat pumpkin, sugar, milk, eggs and butter. Combine dry ingredients; stir into pumpkin mixture. Fold in walnuts and cranberries. Pour into a greased loaf pan. Bake at 350 degrees for 70 minutes. Cool in pan for 10 minutes; remove to wire rack to cool.

Source  :  http://chillapple.blogspot.com/2009/11/cranberry-pumpkin-bread.html

Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork...



2 tablespoons salt

2 tablespoons sugar

2 tablespoons brown sugar

2 tablespoons ground cumin

2 tablespoons chili powder

2 tablespoons freshly ground black pepper

1 tablespoon cayenne pepper

1/4 cup paprika

Combine all ingredients in a small bowl and mix well; use as a dry rub on

beef, chicken, lamb or pork.




Source  :  http://chillapple.blogspot.com/2009/11/carolina-bbq-rub.html

Preheat oven to 350. In a bowl sift the flour, salt, sugar, and baking soda.

In another bowl stir together the pumpkin, oil, eggs, water, and the spices

and add to the flour mixture...


1-1/2 cups of flour

1/2 teaspoon of salt

1 cup of sugar

1 teaspoon of baking soda

1 cup of pumpkin puree

1/2 cup of vegetable oil

2 eggs, beaten

1/4 cup of water

1/4 teaspoon of nutmeg

1/4 teaspoon of cinnamon

1/4 teaspoon of allspice

1/2 cup of chopped nuts

Preheat oven to 350. In a bowl sift the flour, salt, sugar, and baking soda.

In another bowl stir together the pumpkin, oil, eggs, water, and the spices

and add to the flour mixture. Add the nuts. Pour the batter into a greased

loaf pan and bake for 50-60 minutes. Cool on a wire rack.

Source  :  http://chillapple.blogspot.com/2009/11/pumpkin-bread.html

In large bowl, beat cream cheese until soft. Gradually beat in condensed milk. Add pumpkin, eggs, maple syrup, and spices. Mix well. Pour into pan. Bake about 1 hour and 15 minutes or edge springs ...


Crust:

1 1/4 cups of graham cracker crumbs

1/4 cup of sugar

1/4 cup of margarine or butter, melted

Filling:

3- 8 ounce packages of cream cheese 1- 14 ounce can of sweetened condensed milk

2 cups of canned pumpkin, not pumpkin pie mix 3 eggs

1/4 cup of maple syrup plus extra if you wish 1 1/2 teaspoon of ground cinnamon

1 teaspoon of nutmeg Whipped topping

1/2 cup of chopped pecans

Directions:

Preheat oven to 350 degrees.

Crust:

Combine the graham cracker crumbs, sugar and margarine and press firmly on bottom of 9-inch

spring form pan or a 13 X 9-inch baking pan.

Filling:

In large bowl, beat cream cheese until soft. Gradually beat in condensed milk. Add pumpkin, eggs, maple syrup, and spices. Mix well. Pour into pan. Bake about 1 hour and 15 minutes or edge springs back when touched; the middle will still be slightly soft. Cool. Chill 2-4 hours. Serve each piece with by sprinkling with pecans, top with whipped cream and drizzle with extra maple syrup.


Source  :  http://chillapple.blogspot.com/2009/11/maple-pumpkin-cheesecake.html

Combine the 3/4 cup of sugar and the orange peel in a small bowl and set aside. Punch
the dough down and turn ou t on a floured surface and knead for 7 minutes. Divide the
dough in half and roll each half into a 12 inch circle. Brush each circle of dough with 1 tablespoon of melted butter ...


1 package of dry yeast

1/4 cup of warm water

1/4 cup plus 2 tablespoons of melted butter

1/2 cup of sour cream

1/4 cup of sugar

2 eggs

1 teaspoon of salt

3 1/4 cups of all -purpose flour

3/4 cup of sugar

3 tablespoons of grated orange peel

2 tablespoons of melted butter

Dissolve the yeast in the 1/4 cup of warm water in a large bowl. Add 1/4 cup plus 2

tablespoons of the melted b utter, sour cream, 1/4 cup of sugar, eggs, and the salt and mix

well. Slowly stir in enough flour to make a soft dough and mix well. Turn the dough into a

greased bowl, cover and let rise in a warm place for 1 1/2 to 2 hours until the dough has

doubled in size.

Combine the 3/4 cup of sugar and the orange peel in a small bowl and set aside. Punch
the dough down and turn ou t on a floured surface and knead for 7 minutes. Divide the
dough in half and roll each half into a 12 inch circle. Brush each circle of dough with 1 tablespoon of melted butter and sprinkle with the sugar and orange peel. Cut each circle into 12 wedges and roll up starting at the wide end. Place each roll on a greased baking sheet with the point side down. Cover and let rise for 45 minutes or until doubled. Bake for 25 minutes at 350 degrees. While the rolls are warm spoon on the glaze shown below.

Makes about 24 rolls

Glaze For Orange Yeast Rolls

3/4 cup of sugar

1/2 cup of sour cream

1/4 cup of butter

2 tablespoons of o range juice

Mix all of the ingredients together in a small saucepan. Cook over low heat, stirring

frequently until thoroughly heated (do not boil). Spoon on warm Orange Yeast Rolls.

Source  :  http://chillapple.blogspot.com/2009/11/orange-yeast-rolls.html

Melt 2 tablespoons of butter on a griddle or in a large frying pan on medium he at. Lightly brush Crumpet rings (or tuna fish cans with the top and bottom removed) with butter. Place the rings on...


1 cup of flour

1 package of yeast

1 tablespoon of butter

1/4 teaspoon of salt

1 egg

2/3 cup of milk

1/4 cup of butter

Heat the milk, 1 tablespoon of the butter, and the sat until warm. Combine 1/2 cup of the

flour and the yeast together. Stir into the m ilk mixture. Add the egg and beat with an

electric mixer on low speed for 1 minute. Stir in the remaining flour and beat unti l smooth.

Cover and let rise for about 1 hour.

Melt 2 tablespoons of butter on a griddle or in a large frying pan on medium he at. Lightly brush Crumpet rings (or tuna fish cans with the top and bottom removed) with butter. Place the rings on the griddl e or in the frying pan and pour 2 tablespoons of batter into each ring.

Cook for 4 minutes, remove the ring, flip the Crumpet a nd cook for 4 to 5 minutes on the other side.





Source  :  http://chillapple.blogspot.com/2009/11/crumpets.html

Mix the 3 cups of flour, yeast, sugar, salt, and the baking soda in a large bowl. Heat the milk and water to 120 degrees. Add the milk and water to the flour mixture and beat well. Stir in the rest ...


2 packages of dry yeast

6 cups of unsifted flour

1 tablespoon of sugar

2 teaspoons of salt

2 cups of milk

1/4 teaspoon of baking soda

1/2 cup of water

Corn meal

Mix the 3 cups of flour, yeast, sugar, salt, and the baking soda in a large bowl. Heat the milk and water to 120 degrees. Add the milk and water to the flour mixture and beat well. Stir in the rest of the flour to make a stiff batter. Spoon batter into 2 loaf pans that have been greased and sprinkled with the corn meal. Sprinkle the tops of the loaves with the corn meal, cover and let rise in a warm place for 45 minutes. Bake for 25 minutes at 400 d egrees.

Remove from pans immediately and cool.




Source  :  http://chillapple.blogspot.com/2009/11/english-muffin-loaves.html

Cream the margarine or butter and sugar together. Add the eggs and beat well. Next add the flour a little at a time and the vanilla. Beat well and stir in the chocolate chips and pecans...


1 stick of butter or margarine, softened

1 box of light brown sugar

3 eggs

2 cups of self -rising flour, sifted

1 teaspoon vanill a

6 ounces of chocolate chips

1 cup of chopped pecans

Cream the margarine or butter and sugar together. Add the eggs and beat well. Next add the flour a little at a time and the vanilla. Beat well and stir in the chocolate chips and pecans. Pour the batter into a well greased 9” X 13” pan and bake for 40 to 50 minutes at 300 degrees.

Source  :  http://chillapple.blogspot.com/2009/11/chew-bread.html

Coat a baking sheet with non−stick spray and set aside.

In a large bowl stir together the all−purpose flour, whole−wheat

flour, sugar, sage, baking powder, baking soda, salt and garlic.

Add the margarine or butter...


2 1/4 cups all purpose flour

1/4 cup whole−wheat flour

1 teaspoon sugar

1 teaspoon dried sage

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 clove garlic chopped finely

3 tablespoons regular margarine or butter

3/4 cup & 2 tablespoons of fat−free buttermilk

Coat a baking sheet with non−stick spray and set aside.

In a large bowl stir together the all−purpose flour, whole−wheat

flour, sugar, sage, baking powder, baking soda, salt and garlic.

Add the margarine or butter. Using a pastry blender cut the margarine

or butter into the flour mixture until coarse crumbs form. Add the

buttermilk and stir to form a soft dough.

Place the dough on a floured surface and gently knead to form a ball.

Roll out the dough until it is about 3/4 inch thick. Cut into 12 round

circles and place on the prepared baking sheet.

Bake at 400 degrees for 18 to 20 minutes or until the biscuits are

golden brown.




Source  :  http://chillapple.blogspot.com/2009/11/garlic-and-sage-biscuits.html

Dust pheasants with flour. Melt butter in a heavy skillet: brown

birds thoroughly. Place pheasants in a deep casserole. In the same

skillet, combine onion, raisins, chili sauce...


4 pheasants, quartered

Flour

1/2 butter or maragarine

1 onion chopped

1/2 cup golden raisins

1 cup chili sauce

1/2 water

1/2 brown sugar

2 tablespoons Worchesershire sauce

1/4 teaspoon garlic powder

1 cup Sherry

1 (1−lb.) can pitted dark sweet cherries, drained

Dust pheasants with flour. Melt butter in a heavy skillet: brown

birds thoroughly. Place pheasants in a deep casserole. In the same

skillet, combine onion, raisins, chili sauce, water, brown sugar,

Worchestershire sauce and garlic; boil briefly, scraping browned meat

from bottom and sides of pan; pour over pheasants. Bake covered, in

a moderately slow oven (325F) for 1 1/2 hours. remove cover; add

sherry and cherries. Continue baking 20 minutes longer. To serve,

transfer to a deep chafing or warming dish. This works well with

wild rice and a fresh green vegetable.




Source  :  http://chillapple.blogspot.com/2009/11/pheasant-jubilee.html

8 oz Pkg cream cheese, softened5 oz Bleu cheese spread3 T Chopped sweet pickle relish2 T Instant minced onion1/2 c Pecans, finely choppedBlend cheeses, add pickle relish and onion. Shape...





8 oz Pkg cream cheese, softened

5 oz Bleu cheese spread

3 T Chopped sweet pickle relish

2 T Instant minced onion

1/2 c Pecans, finely chopped

Blend cheeses, add pickle relish and onion. Shape into 10" X 2" roll; wrap in waxed paper. Chill 3-4 hours.

Remove paper, roll in pecans, serve as spread with crackers. Mrs. Robert F. Lewis

Source : http://chillapple.blogspot.com/2009/11/yule-log.html

1 c Mussels, Raw, Shelled, Clean2 T Frsh Lemongrass, Sliced Fine1/4 c Shallots, Sliced.10 Hot Fresh Thai Chili Peppers1 Leaf Lettuce.Fresh Mint Leaves. 2 T Fish Sauce.2 T Lime/Lemon Juice.1...





1 c Mussels, Raw, Shelled, Clean

2 T Frsh Lemongrass, Sliced Fine

1/4 c Shallots, Sliced.

10 Hot Fresh Thai Chili Peppers

1 Leaf Lettuce.

Fresh Mint Leaves. 2 T Fish Sauce.

2 T Lime/Lemon Juice.

1 Large Mild Red Chili Pepper.

Select only good quality, plump, fresh mussels, shelled and debearded. Put the raw mussels into a strainer and drain well. Wash the lemongrass stalk, trim off the leaves and woody top portion and discard. Slice the stalks into fine rings till you have the required quantity. If possible, use only the tender lower portions of the stalk. Peel the shallots, and also slice fine. Wash the mint leaves, and use the leaves whole. Wash the hot fresh Thai chili peppers (substitute milder chili if desired), and lightly crush with a heavy object or the flat of a knife. Bring a pot of water to a boil and blanch the mussels, using the strainer, quickly in the boiling water. Put the mussels into a bowl, let cool then add lime/lemon juice and fish sauce and mix well. Add the sliced lemongrass, sliced shallots, crushed chili peppers, mixed together. Add mint leaves, and lightly toss together. Serve on a platter lined with leaves from the lettuce, and garnish with some extra mint leaves and slices of the mild red chili pepper. Serve the remaining lettuce leaves on the side as an accompaniment. Translated by Padej Gajajiva from "Homemaker - Book 2" by Ponsee Gajajiva.

Source : http://chillapple.blogspot.com/2009/11/yum-hoi-mang-pu-thai-mussel-salad.html

1/2 cup vegetable oil 3 anchovy fillets, finely chopped 1 can of tuna, drained and mashed 1 6 oz. jar marinated artichoke hearts, drained and cut up 1 small bag...




1/2 cup vegetable oil

3 anchovy fillets, finely chopped

1 can of tuna, drained and mashed

1 6 oz. jar marinated artichoke hearts, drained and cut up

1 small bag of baby greens

2 tbsp. lemon juice

4 tomatoes cut into 8 slices each

8 slices of pepperoni

Preparation:

1. In small bowl combine anchovy, oil and lemon juice. Let stand.

2. Pour anchovy mixture into larger bowl and add all ingredients except baby greens.

Mix well.

3. Place baby greens on individual dishes and pour mixture ontop of greens.

4. Serve.


Source : http://chillapple.blogspot.com/2009/11/anchovy-antipasto.html

2 lbs. brie cheese 5 apples, peeled and cut into slices Preparation: 1. Remove rind from cheese and cut into cubes. 2. Place cheese in fondue dish. Heat until cheese...


2 lbs. brie cheese

5 apples, peeled and cut into slices

Preparation:

1. Remove rind from cheese and cut into cubes.

2. Place cheese in fondue dish. Heat until cheese has melted but not liguidy.

3. Serve apple slices to dip into cheese. You can use teared pieces of italian bread also.


Source : http://chillapple.blogspot.com/2009/11/apple-and-brie-fondue.html

2 can artichoke hearts, drained and chopped up 2 cup mayonaise 1 cup parmesan cheese Preparation: 1. Mix all ingredients together and place into medium bakin g dish. 2. Bake...

14 oz artichoke hearts, 1 cn, *

1/4 cup parmesan cheese, grated

1/4 cup romano cheese, grated

1 cup mozzarella cheese, shredded

1 each garlic clove, small, minced

1/2 cup mayonnaise

1 paprika

* The artichoke hearts should not be marinated artichoke Hearts. Just the plain ones. Rinse and rain the artichoke hearts, then remove and discard the fuzzy chokes. Chop the artichoke hearts. Mix all of the ingredients, blending well and place in a greased 1 1/2 quart casserole. Dust the top of the mixture lightly with paprika. Bake at 325 degrees F. for 25 minutes and serve hot in a chafing dish. Makes about 3 cups of dip. SUGGESTED DIPPERS: French Or italian Bread, Water Crackers, Snow Peas, carrots, Salami Slices, Seafood Chunks


Source : http://chillapple.blogspot.com/2009/11/artichoke-dip.html

8 whole artichokes ¼ cup olive oil ¼ cup lemon juice 2 tsp. salt 1 tsp. rosemary 2 4½ oz. cans shrimp 3/4 cup mayonnaise 2 tbs.. dijon mustard 2...

8 whole artichokes

¼ cup olive oil

¼ cup lemon juice

2 tsp. salt

1 tsp. rosemary

2 4½ oz. cans shrimp

3/4 cup mayonnaise

2 tbs.. dijon mustard

2 tsp. tarragon

1 bay leaf

¼ tsp. pepper

1 tsp. Worcestershire sauce

½ cup onion, minced

1. Wash and trim artichokes leaves. Cook artichokes in boiling

water. About 1 inch deep. Add to the water lemon juice, salt,

pepper, bay leaf, tarragon and rosemary. Cook for about 45

minutes or until leaves pull off easily.

2. To make shrimp sauce you add mayonnaise, mustard,

Worcestershire sauce, onions and shrimp. Mix all ingredients

well.

3. Place shrimp dip in ramekins and artichokes on one plate each.

Makes nice appetizer or first course.


Source : http://chillapple.blogspot.com/2009/11/artichokes-and-shrimp-dip.html

3 garlic cloves, chopped 1½ lbs. arugala 1 pint cherry tomatoes, halved 3 tbsp. balsamic vinegar ½ cup olive oil 2 shallots, minced ¼ tsp. salt 1. In small bowl...

3 garlic cloves, chopped

1½ lbs. arugala

1 pint cherry tomatoes, halved

3 tbsp. balsamic vinegar

½ cup olive oil

2 shallots, minced

¼ tsp. salt

1. In small bowl or blender mix together garlic, balsamic

vinegar, olive oil, shallots and salt.

2. In large bowl add in arugala and tomatoes. Pour over dressing and

serve.


Source : http://chillapple.blogspot.com/2009/11/arugala-salad-with-balsamic-vinegar.html

1 16 oz. whipped cream cheese 2 cans asparagus 4 scallions, chopped 3 tbsp. horseradish sauce 6 slices bacon pinch salt 1. Cook bacon in microwave or fry. Let cool...

1 16 oz. whipped cream cheese

2 cans asparagus

4 scallions, chopped

3 tbsp. horseradish sauce

6 slices bacon

pinch salt

1. Cook bacon in microwave or fry. Let cool and break up into tiny small pieces.

2. Place all ingredients into food processor or blender. Mix well.

3. Refrigerate for 1 hour before serving.

4. Serve with vegetables, breads or crackers.


Source : http://chillapple.blogspot.com/2009/11/asparagus-cream-cheese-spread.html

40 slices of party rye 2 pkgs. of shredded swiss cheese 1 10 oz. can sauerkraut, rinsed 1/2 lb. sliced corn beef dijon mustard 1. Place bread on baking sheet...

40 slices of party rye

2 pkgs. of shredded swiss cheese

1 10 oz. can sauerkraut, rinsed

1/2 lb. sliced corn beef

dijon mustard

1. Place bread on baking sheet. Broil for 2 minutes.

2. Arrange corn beef, mustard and sauerkraut on bread.

3. Broil for 5 minutes.

4. Serve.


Source : http://chillapple.blogspot.com/2009/11/baby-reubens.html

10 slices well done bacon, crumbled 2 6 oz. cans minced clams ½ cup sour cream 8 oz. softened cream cheese 2 scallions, finely chopped ½ tsp. Worcestershire sauce 1...

10 slices well done bacon, crumbled

2 6 oz. cans minced clams

½ cup sour cream

8 oz. softened cream cheese

2 scallions, finely chopped

½ tsp. Worcestershire sauce

1 tsp. lemon juice

1 tsp. white horseradish sauce

½ cup finely chopped red pepper

1. Blend all ingredients in medium mixing bowl and refrigerate

for 2 hours before serving.

2. Can be served with torn pieces of italian bread or chips.


Source : http://chillapple.blogspot.com/2009/11/bacon-and-chunky-clam-dip.html

24 large real scallops, cleaned 12 slices of bacon, cut in half Salt Pepper Garlic Powder Preparation: 1. Preheat broiler. 2. Combine 1/2 tsp. salt and 1/2 tsp. pepper with...

24 large real scallops, cleaned

12 slices of bacon, cut in half

Salt

Pepper

Garlic Powder

Preparation:

1. Preheat broiler.

2. Combine 1/2 tsp. salt and 1/2 tsp. pepper with 1 tsp. of garlic powder.

3. Wrap scallop with bacon strip and secure with toothpick.

4. Sprinkle salt mixture on scallop.

5. Place in broiler for 5−8 minutes.

6. Serve.


Source : http://chillapple.blogspot.com/2009/11/bacon-wrapped-scallops.html

1 can biscuits 1 can artichoke hearts, chopped 1 tsp. cayenne pepper 1 cup cheddar cheese, shredded 1 green onion, chopped 1 tsp. garlic powder 1/4 tsp. oregano 1. Preheat...

1 can biscuits

1 can artichoke hearts, chopped

1 tsp. cayenne pepper

1 cup cheddar cheese, shredded

1 green onion, chopped

1 tsp. garlic powder

1/4 tsp. oregano

1. Preheat oven as indicated on biscuit can.

2. Combine all ingredients in bowl.

3. Separate biscuits with fingers to make a pocket and stuff with mixture.

4. Bake for 10 minutes and serve.


Source : http://chillapple.blogspot.com/2009/11/baked-artichoke-pastry.html

1 Rye or Pumpernickel Bread, Round 1 lb. shredded cheddar cheese 7 green onions, chopped 1 can artichoke hearts, chopped 1 16 oz. sour cream 1 8 oz. whipped cream...


1 Rye or Pumpernickel Bread, Round

1 lb. shredded cheddar cheese

7 green onions, chopped

1 can artichoke hearts, chopped

1 16 oz. sour cream

1 8 oz. whipped cream cheese

1 tbsp. prepared chopped garlic, 4 garlic cloves, chopped

1. Preheat oven to 350.

2. Cut medium size hole on top of bread. Remove inside of bread to hollow it out.

3. In small saute pan cook onions and garlic in 1 tbsp. butter.

4. In medium bowl combine all ingredients and blend well. Add in the onions

and garlic mixture and blend well.

5. Scoop into bread mixture.

6. Place top of bread back on.

7. Cover bread completely in aluminum foil and bake for 60 minutes.

8. Serve with the pulled out bread or other breads or crackers.


Source : http://chillapple.blogspot.com/2009/11/baked-artichoke-dip.html

48 littleneck clams 1½ cups bread crumbs 4 cloves garlic, minced 4 tbsp. roasted peppers, minced 4 tbsp. olive oil 1 tbsp. oregano 1. First clean clams. Pry them open...





12 each cherrystone clams

2 teaspoon butter or margarine

1/4 cup finely chopped onion

1 each clove garlic, peeled and crushed

1 each egg, slightly beaten

1/4 cup bread crumbs, seasoned

1/8 teaspoon oregano leaves, dried

1/3 cup bread crumbs, seasoned

2 teaspoon butter, or margarine, melted

Remove clams from half shell and chop coarsely. Set clams and shells aside. In a medium-sized, heat-resistant, non-metallic mixing bowl place 2 tablespoons butter. Heat in Microwave Oven 30 seconds or until melted. Add onion and garlic. Heat, uncovered, in Microwave Oven 3 energy 3 minutes or until onion is tender. Add egg, the 1/4 cup bread crumbs, chopped clams and oregano to onion mixture. Spoon mixture into reserved shells. Place shells on a heat- resistant, non-metallic serving platter. In a small bowl combine the 1/3 cup seasoned bread crumbs and the 2 tablespoons melted butter. Sprinkle buttered bread crumbs on top of clam mixture. Heat, uncovered, in Microwave Oven 5 minutes or until heated through.

Source : http://chillapple.blogspot.com/2009/11/baked-clams.html

2 lb. ground beef 1 onion, finely chopped 1/2 cup milk 1/2 bread crumbs 2 eggs 1/2 tsp. salt 1 cup barbecue sauce 1/2 cup water 1/2 cup apricot jam...

2 lb. ground beef

1 onion, finely chopped

1/2 cup milk

1/2 bread crumbs

2 eggs

1/2 tsp. salt

1 cup barbecue sauce

1/2 cup water

1/2 cup apricot jam

Preparation:

1. Combine beef, onion, milk, bread crumbs, eggs and salt. Mix well and make into

small balls. Bake in oven for 45 minutes.

2. In large sauce pan add in barbecue sauce, water and jam. Add in meatballs and let

simmer on low for 10 minutes.

3. Serve with toothpicks.


Source : http://chillapple.blogspot.com/2009/11/barbecue-cocktail-meatballs.html

2 lbs. chopmeat 2 cups barbecue sauce (any brand) 2 eggs 1 cup italian bread crumbs 2 tsp. garlic powder 1 tsp. onion powder 1 medium onion, finely chopped 1...

2 lbs. chopmeat

2 cups barbecue sauce (any brand)

2 eggs

1 cup italian bread crumbs

2 tsp. garlic powder

1 tsp. onion powder

1 medium onion, finely chopped

1 cup beer

1/2 cup milk

1/2 cup oil

1. Blend all ingredients together except oil.

2. Make meatballs about the width of a quarter.

3. You can either fry them on top of the stove or bake them in the oven with the remaining

barbecue sauce.

4. If you fry them heat them for 5−10 minutes in the oven in the remaining barbecue

sauce.


Source : http://chillapple.blogspot.com/2009/11/barbecue-mini-meatballs.html

1 large green bell pepper 1 large red bell pepper 1 large yellow bell pepper 1 cup sour cream 1 cup mayonnaise 2 tsp. parmesan cheese 1 tsp. paprika 1/2...

1 large green bell pepper

1 large red bell pepper

1 large yellow bell pepper

1 cup sour cream

1 cup mayonnaise

2 tsp. parmesan cheese

1 tsp. paprika

1/2 tsp. parsley

1 tbsp oil

1. Cut and remove the seeds from the peppers. Chop the peppers into small pieces

and saute in heated oil for 5−10 minutes. Remove from heat and place in food

processor or blender.

2. Add in all ingredients and blend until smooth.

3. Refrigerate for at least 30 minutes.


Source : http://chillapple.blogspot.com/2009/11/bell-pepper-dip.html

2 lbs. mushroom, cleaned and stemed 2 tsp. garlic powder 1/2 cup soy sauce 1 lb. spicy sausage 3 green onions, diced 1/2 tsp. salt 1/2 tsp. pepper 1 tsp...

2 lbs. mushroom, cleaned and stemed

2 tsp. garlic powder

1/2 cup soy sauce

1 lb. spicy sausage

3 green onions, diced

1/2 tsp. salt

1/2 tsp. pepper

1 tsp. oil

1. Cut sausage into tiny pieces and fry in oil until browned.

2. In bowl add sausage, garlic powder, soy sauce, onin, salt and pepper. Blend well.

3. Spoon mixture into mushrooms.

4. Bake for 20−25 minutes at 350.


Source : http://chillapple.blogspot.com/2009/11/cancun-stuffed-mushrooms.html

2 13 oz. cans cannelloni beans, drained and rinsed 1 tsp. olive oil 1 tsp. salt 1 4 oz. jar sweet red pimentos 1 large french bread, cut into 1/2...

2 13 oz. cans cannelloni beans, drained and rinsed

1 tsp. olive oil

1 tsp. salt

1 4 oz. jar sweet red pimentos

1 large french bread, cut into 1/2 inch slices

1. In food processor or blender combine beans, olive oil, salt and pimentos.

Blend until smooth.

2. Preheat oven to broil. Place bread on cookie sheet and broil for 1 minute.

3. Spread bean mixture onto bread and broil for 3−5 minutes. Watching

carefully not to burn.

4. Serve on nice dish.


Source : http://chillapple.blogspot.com/2009/11/cannelloni-brushetta.html

2 tbsp. capers 3 tbsp. parsley 5 garlic cloves, chopped ½ cup chives 1 egg 1 tsp. dijon mustard 1 cup sour cream ¼ cup vegetable oil ½ cup olive...

2 tbsp. capers

3 tbsp. parsley

5 garlic cloves, chopped

½ cup chives

1 egg

1 tsp. dijon mustard

1 cup sour cream

¼ cup vegetable oil

½ cup olive oil

½ tsp. pepper

¼ tsp. salt

2 tsp. lemon juice

Food Processor or Blender

1. In food processor or blender combine capers, garlic, chives

and parsley. Process until chopped fine.

2. Add in the egg, mustard, salt, pepper and lemon juice. For

about 5 seconds.

3. Put the processor on slow blend and and in the olive and

vegetable oil. When done it should have the consistency of

mayonnaise.

4. Add in the sour cream and blend well again. Taste to see if

it needs more salt, pepper or lemon juice.

5. Chill overnight and serve with fresh vegetables.


Source : http://chillapple.blogspot.com/2009/11/caper-and-garlic-vegetable-dip.html

1 8oz. whipped cream cheese 1/2 lb. grated cheddar cheese 1/2 lb. meunster cheese 10 pimento olives, finely chopped pinch of salt 1/4 tsp. cayenne pepper 2 tbsp. mayonaise 1/2...





1 8oz. whipped cream cheese

1/2 lb. grated cheddar cheese

1/2 lb. meunster cheese

10 pimento olives, finely chopped

pinch of salt

1/4 tsp. cayenne pepper

2 tbsp. mayonaise

1/2 tsp. garlic powder

2 tsp. worcestershire sauce

Preparation:

1. In medium bowl add all ingredients aand blend well. You might want to use your

bare hands.

Mold into ball or even log.

2. You can roll in chopped nuts or even paprika.

3. Refrigerate 2 hours and serve with crackers.

12 hot dog buns 1 lb. cheddar cheese, grated 1 stick of butter Preparation: 1. In large bowl combine butter and grated cheese. 2. Open buns and spread mixture inside...





12 hot dog buns

1 lb. cheddar cheese, grated

1 stick of butter

Preparation:

1. In large bowl combine butter and grated cheese.

2. Open buns and spread mixture inside.

3. Place on large cookie sheet and broil for 3−5 minutes.

4. Remove from oven and slice bun into 6 pieces and serve.

3 lbs. chicken tenders 3 eggs 1 cup water 2 cups bread crumbs 1 16 oz. sour cream 1 18 oz. barbecue sauce, any flavor 1. Heat oven to 375...





3 lbs. chicken tenders

3 eggs

1 cup water

2 cups bread crumbs

1 16 oz. sour cream

1 18 oz. barbecue sauce, any flavor

1. Heat oven to 375 degrees.

2. Combine eggs and water. Dip chicken tenders into egg mixture and cover with bread

crumbs.

3. Place on baking dish and bake for 50 minutes.

4. In small bowl combine barbecue sauce and sour cream. Chill for 30 minutes before

serving.

5. Arrange on platter and serve or place 3−4 pieces on each plate and top with heaping

spoonful of sour cream mixture and serve as appetizer first course.

3 dozen chicken wings 3 cups water 1 cup soy sauce 1 tbsp. sugar 1/2 cup oil 1/2 cup oyster sauce 1/2 cup white wine 1. Mix all ingredients together...





3 dozen chicken wings

3 cups water

1 cup soy sauce

1 tbsp. sugar

1/2 cup oil

1/2 cup oyster sauce

1/2 cup white wine

1. Mix all ingredients together except for chicken wings.

2. Preheat oven to 350F.

3. Place chicken wings in baking dish and pour over mixture.

4. Bake for 30 minutes.

5. Serve with plenty of napkins.

2 cans drained corn 3 tbsp. lime juise 4 tbsp. olive oil 1 large tomatoe, diced and seeded 1 15 oz. can black beans rinsed and drained 1 red onions...





2 cans drained corn

3 tbsp. lime juise

4 tbsp. olive oil

1 large tomatoe, diced and seeded

1 15 oz. can black beans rinsed and drained

1 red onions, finely chopped

3 tbsp. parsley

2 tbsp. red wine vinegar

Preparation:

1. In bowl combine all ingredients and refrigerate for 2 hours.

2. Add salt and pepper to taste.

3. Serve with large tortilla chips.

1 lb. crabmeat 1/2 cup oil 1 tbsp. oil 5 shallots, minced 1 cup whipping cream 2 eggs 3 cups italian bread crumbs 1/2 white wine 2 tsp. garlic powder...





1 lb. crabmeat

1/2 cup oil

1 tbsp. oil

5 shallots, minced

1 cup whipping cream

2 eggs

3 cups italian bread crumbs

1/2 white wine

2 tsp. garlic powder

4 scallions, chopped

1/4 cup horseradish sauce

1 cup parsley

1. In skillet heat 1 tbsp. oil and cook shallots and scallions. Cook until tender. Add in

wine,

whipping cream and horseradish sauce.

2. Let simmer for 5 minutes and let cool.

3. In large bowl combine this mixture with crabmeat, eggs, breadcrumbs and parsley.

Make

into either 8 hamburger like patties or 32 small balls.

4. Heat 1/2 oil until hot and saute the crab cakes or balls in oil. Cook until all sides are

golden brown.

5. You might want to top with a tsp. of horseradish on each cake or in the center of the 8.

24 mushrooms, cleaned 1 8 oz. whipped cream cheese 1 can (6 oz.) crabmeat 1 small onion, minced 1/2 tsp. horseradish 2 tbs.. bread crumbs 1 tsp. salt 1 tsp...





24 mushrooms, cleaned

1 8 oz. whipped cream cheese

1 can (6 oz.) crabmeat

1 small onion, minced

1/2 tsp. horseradish

2 tbs.. bread crumbs

1 tsp. salt

1 tsp. worcestershire sauce

1 tbs.. milk

Preparation:

1. Combine all ingredients except mushrooms.

2. Preheat oven to 350 degrees.

3. Fill mushrooms with crabmeat mixture.

4. In large baking dish coat with 2 tbs.. of butter and bake mushrooms for 10 minutes.

4 lbs. cooked lump crab meat 3 cups mayonnaise, can be light 4 tbs. dijon mustard 1 red bell pepper, chopped 1 green bell pepper, chopped 1 cup chopped scallions...





4 lbs. cooked lump crab meat

3 cups mayonnaise, can be light

4 tbs. dijon mustard

1 red bell pepper, chopped

1 green bell pepper, chopped

1 cup chopped scallions

3 egg yolks

3 tbs. Worcestershire Sauce

2 tsp. tobasco sauce

½ tsp. salt

½ tsp. pepper

1 tsp. paprika

1. Heat oven to 375°.

2. In large bowl combine all ingredients, mixing well.

3. In medium casserole dish coat side with butter and bread

crumbs. (You would use the same technique if you were coating a

cake pan with butter than dusting with flour).

4. Add mixed ingredients to casserole dish and bake for 20−25

minutes. If the top has not browned at the end, turn on broiler

for 1 minute.

5. Let cool for 15 minutes. Serve with crackers or little pieces of

torn french bread.

2 7 oz. cans crabmeat 1 tsp. parsley 12 slices of bacon 1 cup seasoned bread crumbs 3 tbs.. cooking sherry 1 tbs.. lemon juice 1 tsp. onion powder 1...





2 7 oz. cans crabmeat

1 tsp. parsley

12 slices of bacon

1 cup seasoned bread crumbs

3 tbs.. cooking sherry

1 tbs.. lemon juice

1 tsp. onion powder

1 tsp. mustard

pinch salt

1 tsp. pepper

Preparation:

1. Lay bacon on papertowels and cover with papertowels. Place in microwave and cook

for 10 minutes on high. Cook until totally brown and crispy. Remove and let cool.

When cooled, place between papertowels again and crush with hands until you make all

crumbs.

24 mushrooms 1 can crab meat 1 egg, beaten with 2 tsp. milk 2 tsp. bread crumbs 1 small onion, finely chopped 1 cup parmesan cheese 1 tsp. garlic powder...





24 mushrooms

1 can crab meat

1 egg, beaten with 2 tsp. milk

2 tsp. bread crumbs

1 small onion, finely chopped

1 cup parmesan cheese

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. salt

2 tsp. parsley

1. Preheat oven to 300 degrees.

2. Clean mushrooms.

3. Combine remaining ingredients and stuff into mushrooms.

4. Bake for 20 minutes.

5. Serve.

1 12 oz. container whipped cream cheese 1 cup sour cream 1 small jar black caviar Preparation: 1. Mix all ingredients well and refrigerate for 1 hour. 2. Serve as...





1 12 oz. container whipped cream cheese

1 cup sour cream

1 small jar black caviar

Preparation:

1. Mix all ingredients well and refrigerate for 1 hour.

2. Serve as dip with crackers.

2 large cucumbers 2 8 oz. pkgs. cream cheese ½ cup white vinegar 2 tsp. salt ½ tsp. garlic salt 3/4 cup mayonnaise 1. Peel cucumber skin off and then...





2 large cucumbers

2 8 oz. pkgs. cream cheese

½ cup white vinegar

2 tsp. salt

½ tsp. garlic salt

3/4 cup mayonnaise

1. Peel cucumber skin off and then grate into medium slices.

2. Mix cucumber in vinegar and salt overnight.

3. In small mixing bowl add cream cheese, mayonnaise and garlic.

Mix well.

4. Squeeze excess liquid from cucumber and mix cucumbers with

cream cheese mixture and stir well.

5. Serve this with vegetables or tortilla chips.

1 cup plain yogurt 1 tsp. hot sauce pinch of black pepper 2 tsp. curry powder 1 tsp. lemon juice 1 tsp. sugar 1. Combine all ingredients and blend well...





1 cup plain yogurt

1 tsp. hot sauce

pinch of black pepper

2 tsp. curry powder

1 tsp. lemon juice

1 tsp. sugar

1. Combine all ingredients and blend well.

2. Refrigerate 20 minutes before serving.

3. Serve with vegetables.

1½ lbs. pork chop meat 1½ cups red bell pepper 1½ cup finely chopped onion ½ cup chopped garlic 1 tsp. garlic powder 1 tsp. salt 1 tsp. cayenne pepper...





1½ lbs. pork chop meat

1½ cups red bell pepper

1½ cup finely chopped onion

½ cup chopped garlic

1 tsp. garlic powder

1 tsp. salt

1 tsp. cayenne pepper

½ tsp. black pepper

1 stick butter

1 cup flour

vegetable oil

2 eggs

1 cup water

2 cups bread crumbs

Preparation:

1. First in medium fry pan heat butter until melted and add in

flour. Mix well and heat until creamy a dark beige color. Add

in onions and red pepper and heat for 10 minutes and remove from

heat.

2. In large fry cook pork in about ¼ cup oil. Brown well and

remove from heat.

3. In medium bowl combine meat and onion and pepper mixture with

hands, be sure to make sure both are cool first. Let sit in the

refrigerator for about 1−2 hours.

4. When chilled, roll into small balls. Mix eggs with water and

leave in bowl for dipping pork balls. Place bread crumbs in

separate bowl.

5. First, dip pork balls into egg mixture then coat well with

bread crumbs. Do this step to all of the meat before starting to

cook.

6. In large sauce pot, cover bottom of pot with 2 inches of oil

and heat on medium to high. The oil has to high enough to

submerse the pork ball. Place as many pork balls in very hot oil

and cook for 5−8 minutes, sometimes longer. You will be able to

tell.

7. In small bowl combine mustard and mayonnaise. To serve place

heaping teaspoon in middle of dish and place pork balls around it.

Serve as a first course or appetizer.

12 hard boiled eggs 3 tbsp. dijon mustard 2 scallions, finely chopped 6 tbsp. mayonnaise 2 tsp. parsley 2 tsp. lemon juice 1½ tsp. curry powder ½ tsp. dry mustard...





12 hard boiled eggs

3 tbsp. dijon mustard

2 scallions, finely chopped

6 tbsp. mayonnaise

2 tsp. parsley

2 tsp. lemon juice

1½ tsp. curry powder

½ tsp. dry mustard

¼ tsp. salt

½ tsp. pepper

Paprika

1. Cut eggs in half lengthwise and take out yolks and reserve in

bowl.

2. Mash yolks and mix in all ingredients except Paprika.

3. Spoon mixture into eggs and sprinkle with Paprika.

4. Serve 3 each for first course or can be used as an appetizer.

1 16 oz. whipped cream cheese 1 tsp. garlic powder 2 scallions, minced 1 tsp. mustard 1/2 cup parsley 1/2 cup basil 1. Combine all ingredients well. 2. Place in...





1 16 oz. whipped cream cheese

1 tsp. garlic powder

2 scallions, minced

1 tsp. mustard

1/2 cup parsley

1/2 cup basil

1. Combine all ingredients well.

2. Place in pretty bowl and refrigerate for at least 1 hour before serving.

3. Serve with crackers.

8 whole english muffins 2 6 oz. cans crabmeat 2 tbsp. mayonaise 1 tsp. garlic powder 1 tsp. onion powder 1/2 tsp. salt 1/2 tsp. pepper 1 small onion, diced...





8 whole english muffins

2 6 oz. cans crabmeat

2 tbsp. mayonaise

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. salt

1/2 tsp. pepper

1 small onion, diced

1 16 oz. pkg. shredded meunster cheese

1. Split english muffins and bake on cookie sheet for 10−15 minutes or until turning

slightly brown.

2. In medium bowl combine remaining ingredients. Blend well.

3. Remove english muffins from oven and place spoonfuls of crabmeat mixture on

top of muffins.

4. Bake for 15 minutes or until cheese is bubbly.

5. If you have extra mixture, place in small baking dish and bake for 10 minutes and

serve with crackers.

Sauce: 2 large cans crushed tomatoes 2 small cans tomato sauce 2 small cans tomato paste 1 medium onion, chopped 4 garlic cloves, chopped 1 tsp. salt 1 tbsp. garlic...





Sauce:

2 large cans crushed tomatoes

2 small cans tomato sauce

2 small cans tomato paste

1 medium onion, chopped

4 garlic cloves, chopped

1 tsp. salt

1 tbsp. garlic powder

1 tbsp. onion powder

2 tsp. chili powder

1 tsp. pepper

Ziti:

2 lbs. ziti

2 15 oz. pkgs. of ricotta cheese, skim or whole

2 cups shredded swiss cheese

2 cups parmesan cheese

2 cups shredded provolone

2 cups crumbled bleu cheese

1. Make sauce first. Combine all ingredients and simmer for 1

hour or until ready to use.

2. In large bowl combine all the remaining ingredients and mix

well. Add in half the sauce and mix well.

3. When ziti is cooked drain very well and add in to sauce and

cheese mixture. Mix well.

4. In 1 or 2 baking dishes pour in ziti mixture and you may want

to add some sauce to the top and garnish with sauce and parsley.

5. Bake at 350° for 45 minutes. Let set in oven for 15 more

minutes and serve.

6. Serve with salad and bread.

1 lb. frozen meat ravioli 2 cups seasoned bread crumbs 1 cup oil 2 eggs, beaten 3 tbsp. water 1 jar premade alfredo sauce 1. Combine eggs and water. Dip...





1 lb. frozen meat ravioli

2 cups seasoned bread crumbs

1 cup oil

2 eggs, beaten

3 tbsp. water

1 jar premade alfredo sauce

1. Combine eggs and water. Dip ravioli into egg mixture and then into

bread crumbs.

2. Heat oil in large skillet and fry ravioli until golden brown.

3. Place on papertowel to remove excess grease.

4. Heat alfredo sauce on stove or in microwave. Place in bowl to serve.

5. Arrange ravioli on dish around alfredo sauce.

2 jars roasted peppers ¼ cup olive oil ¼ cup water ¼ cup red wine vinegar 1 tsp. garlic powder 1 tbsp. cayenne pepper 1 tsp. salt ½ tsp. pepper...





2 jars roasted peppers

¼ cup olive oil

¼ cup water

¼ cup red wine vinegar

1 tsp. garlic powder

1 tbsp. cayenne pepper

1 tsp. salt

½ tsp. pepper

3 16 oz. pkgs. of mozzarella

2 cups bread crumbs

1½ cups vegetable oil

2 eggs, beaten with ¼ cup of water

1. Slice mozzarella into slices (approximately 15 per pkg.)

Dip mozzarella in egg mixture and then into bread crumbs just

like you would to chicken cutlets. Do all pieces of cheese

before starting to fry, it makes it easier.

2. Heat 1½ cups of oil in large fry pan. Place cheese cutlets

in fry pan, do not over crowd. Let brown on both sides watching

carefully not to melt cheese all over the place.

3. When done set aside on serving platter.

4. In medium sauce pan heat olive oil, roasted peppers, garlic

powder, salt, pepper, water, red wine vinegar and cayenne pepper.

When warmed pour mixture into blender and pulse until creamy.

5. The sauce can be poured into small ramekins so all your guests

have their own sauce and are not dipping into the same dish.

Boil tomato, crush and grind with green chilies in stone mortar. Add salt and mix well to give a thick...



Ingredients :

Tomato, boiled and crushed - 2 large
Green chilies - 4-5
Salt - 1 Teaspoon


Method :

Boil tomato, crush and grind with green chilies in stone mortar. Add salt and mix well to give a thick past of tomato achar.

Peel and slice the apples into small pieces. Put this in orange juice. Mix with the other ingredients...



Ingredients:

1. Sliced Apples - 1cup
3. Orange Juice - 1/2 cup
4. Green Chilly - 3nos
Sliced Ginger - 1/2 tsp
Salt - to taste



Method of Preparation :

Peel and slice the apples into small pieces. Put this in orange juice. Mix with the other ingredients and grind to a thick paste. This chutney can be had with ghee rice or any pulav.

Peel and core the apple,Cut into eight slices, length ways,
Mince prunes and chilies very...


Ingredients:

Apple-1

For filling:

Prunes - 50grms

Green chillies - 2

Dry mango powder - 1/2tsp

Chat masala - 1/2tsp

Pepper powder - 1/2tsp

Salt - to taste

For batter:

Besan flour (chjck peas flour) - 1cup

Corn flour - 1/4 cup

Chili powder - 1/2 tsp

Ajwani (thymol seeds) - 1/2tsp

Baking powder - 1/2tsp

Oil - to deep fry

Salt - to taste



Method:



1. Peel and core the apple

2. Cut into eight slices, length ways

3. Mince prunes and chilies very finely

4. Mix the rest of the filling ingredients.

5. Slit each slice of apple from one end; along its length, stopping just1/4cm away from the other end so that the two halves remain joined at one end.

6. Stuff the filling between the fillings between these slits of apple slices, carefully.

7. Combine all the ingredients for the batter together,

8. Add enough water to form smooth, creamy batter

9. Heat oil for deep-frying.

10. Dip the apple slices in batter, holding the slits together at the open end and drop in hot oil.

11. Fry till they turn golden brown.

12. Drain on kitchen paper and serve hot with chutney

Crush the corn flakes into small pieces with the hands. Mix butter, sugar, orange juice and grated coconut. Add this to the corn...



Ingredients :

Corn Flakes - 1 cup

Butter (Amul) - 1 tbs

Sugar - 11/4 cup

Grated coconut - 1/4 cup

Orange juice - 2 tbs

Condensed milk (Milkmaid)- 1 tin

Milk - 2 tins (same tin as that of the ondensed milk)

Vanilla essence - 1/2 tsp

Cashew nut - 1/4 cup

Gelatin - 1 tbs



Method :

Crush the corn flakes into small pieces with the hands. Mix butter, sugar, orange juice and grated coconut. Add this to the corn flakes and mix well. Transfer the mixture to an ovenproof dish. Bake in a preheated oven, 1600C, for 5 minutes. When it becomes cool, keep it in the refrigerator.

Melt the gelatin with some milk and heat it and keep aside. Cut the cashew nuts into small pieces. Mix the condensed milk with the remaining milk and add the cashew nuts and essence.

Take out the corn flakes from the fridge. Pour the condensed milk mixture slowly with a spoon above the corn flakes and again keep it in the refrigerator. Decorate the pudding with cherries, pineapple pieces and orange with the skin and seed removed.

Peel and core apples; cut into thin pieces. Sprinkle with water, cover and steam for 1 minute. Grind when it cools. Pour the content...



Ingredients :

Apple - 1 kg
Sugar - 1/2 kg
Citric Acid - 1tsp
Sodium benzoate - a pinch
Flavouring colour


Method of Preparation :

Peel and core apples; cut into thin pieces. Sprinkle with water, cover and steam for 1 minute. Grind when it cools. Pour the content into a non-stick pan and add sugar. Allow to cook over low flame, stirring with a wooden ladle till the mixture thickens. To test whether the jam is done, cool the jam on a ladle. When cool, the jam should fall from the tilted ladle in flakes rather than in drops. Dissolve citric acid in 1/2 tbs of water. Add this to the jam and boil for a minute. Remove from heat. When warm, add sodium benzoate, dissolved in one teaspoon warm water. Add flavouring and colour and preserve in bottles.

Soak the noodles in cold water for an hour.
Marinate the cooked and shell removed shrimp with 2 table spoon of soy sauce and cornstarch and keep...



Ingridients:

Thin Rice
or Egg Noodles - 450gms
Baby shrimps - 450 gms
Skinless chicken breast (well cooked, cut into 1/4 inch) - 1
Soy sauce - 2 tbs
Cornstarch - 1 tbs
Spring onion (Scallion) cut in 1 inch length - 1/4 cup
Red or green capsicum, cut into small pieces - 1
Minced garlic - 1
Onion, cut into small pieces. - 1 tbs
String beans cut into small rounds - 1/2 cup
Carrot, sliced - 1/2 cup
Green Beans - 1/2 cup
Garlic - 1 tbs
Eggs - 2 nos
Curry Powder (optional) - 2 tbs



Method:
Soak the noodles in cold water for an hour.
Marinate the cooked and shell removed shrimp with 2 table spoon of soy sauce and cornstarch and keepfor 10 minutes.

In a hot wok, heat oil and add fry ginger, garlic, spring onions, and stir well. Add marinated shrimp followed by chicken stock and cooked chicken to oil and stir for 30 seconds to one minute. Remove the content and set aside. In the same oil, saute beans, capsicum, carrots and onions. You can also use half boiled vegetables if you don't like the taste of raw vegetables. Season and cook for one minute and set aside.

Pour a little oil and when the oil gets hot, fry two beaten eggs and scramble to break it into small pieces. Add rice noodles and stir and fold noodles till the eggs and noodles dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan. Add pepper and salt, if you want more spicy noodles, you can add curry powder now. When noodles are streaming hot, add the prepared shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is streaming hot.

You can also choose vegetables of your choose like mushrooms, water chestnuts, bamboo shoots, baby corn, broccoli etc.

1 cn Condensed consomme'2 c Cider vinegar8 c Red wine1 1/2 ts Ground black pepper2 tb Salt2 Bay leaves1 t Crumbled thyme2 Garlic cloves -- chopped8 Juniper berries1 Piece wild...



1 cn Condensed consomme'

2 c Cider vinegar

8 c Red wine

1 1/2 ts Ground black pepper

2 tb Salt

2 Bay leaves

1 t Crumbled thyme

2 Garlic cloves -- chopped

8 Juniper berries

1 Piece wild boar meat

(about 5 pounds) 6 Carrots

-scraped and quartered 2 lg Onions -- quartered

4 Celery stalks

-cut into 2-inch lengths 1 cn Condensed beef broth

1/3 c Currant jelly

1/2 c Flour -- mixed with

3/4 c Water

Combine consomme', vinegar, wine, pepper, salt, bay leaves, thyme, garlic, and juniper berries in a glass or enamel bowl. Place boar meat into marinade. Let marinate for 2 days at room temperature. Place meat and marinade in a large kettle. Cover and simmer for 2 to 2-1/2 hours or until meat is almost tender. Add

carrots, onions, celery. Cover and simmer until vegetables are tender, about 20 minutes. Remove meat and vegetables and keep warm. Add beef broth, currant jelly, and flour mixture to pan liquid. Stir until sauce bubbles and thickens slightly. Let sauce cook at a boil until it becomes the thickness of a good brown gravy. Pour hot gravy over portions of sliced boar and vegetables. Serve with Chestnut Puree.

1 c zucchini -- shredded1/2 c cheddar cheese -- diced2 eggs -- beaten1 sm onion -- chopped1/2 c crackers, bread crumbs, or croutons -- crushed1/3 c wheat germMix together. Drop...





1 c zucchini -- shredded

1/2 c cheddar cheese -- diced

2 eggs -- beaten

1 sm onion -- chopped

1/2 c crackers, bread crumbs, or croutons -- crushed

1/3 c wheat germ

Mix together. Drop by Tbs full on non-stick skillet in which 1 tbs. margarine has been melted. Brwon each side about 8 min on med. heat.

1 pound Large onion 1 pound Red bell pepper 1 pound Green bell pepper 1 pound Yellow squash 1 pound Zucchini squash 1 cup Olive oil 1/3 cup Italian seasoning...





1 pound Large onion

1 pound Red bell pepper

1 pound Green bell pepper

1 pound Yellow squash

1 pound Zucchini squash

1 cup Olive oil

1/3 cup Italian seasoning

Peel onions and cut top−to−bottom in large wedges. Cut tops from bell

peppers, remove core, and cut in large top−to−bottom pieces. Trim ends

from squash and cut in diagonal rounds, about 1/2" thick. Toss all

vegetables in a large bowl with olive oil and seasoning, breaking up the

onion wedges somewhat. Place in a single layer on a very hot grill

(watch out for the flare−ups!) and grill, turning occasionally, until peppers

are slightly charred and veggies are tender (about 5 minutes).

Serve immediately. These are also good refrigerated, then microwaved

to reheat.

1 pie crust, baked 2 cups prepared pumpkin 1 cup cold skim milk 2 pkg. Instant Vanilla Pudding mix, sugar free 1 tsp. allspice 1 tsp. cinnamon 1/2 tsp. ground...




1 pie crust, baked

2 cups prepared pumpkin

1 cup cold skim milk

2 pkg. Instant Vanilla Pudding mix, sugar free

1 tsp. allspice

1 tsp. cinnamon

1/2 tsp. ground cloves

8 oz. low−fat cream cheese, softened

1 tbs. sugar

1 tbs. milk

8 oz. cool whip, Lite

Bake pie crust until browned and allow to cool. Mix together pumpkin,

allspice, cloves, cinnamon, 1 cup milk, and pudding mixes. Mix well.

Combine softened cream cheese, sugar, and milk. Stir until smooth and

add 1 1/2 cups cool whip. Spread cream cheese mixture in bottom of

prepared cooled crust. Spread pumpkin mixture over cream cheese mixture.

Top with remaining cool whip. Chill for several hours before serving.

1 − 1 1/3−pound trout, boned, cut in half lengthwise yellow cornmeal salt and pepper to taste 1 medium orange 3 tablespoons chopped fresh mint 2 tablespoons olive oil 2/3...





1 − 1 1/3−pound trout, boned, cut in half lengthwise

yellow cornmeal

salt and pepper to taste

1 medium orange

3 tablespoons chopped fresh mint

2 tablespoons olive oil

2/3 cup chopped red onion

2 tablespoons white wine vinegar

Grate 1 teaspoon peel from orange. Cut off remaining peel and discard.

Cut orange into 1/2−inch pieces. Mix orange pieces, peel and mint in

small bowl. Heat 1/2 tablespoon oil in heavy large skillet over medium

heat. Add onion, then vinegar. Toss until just heated through, about

1 minute. Add onion mixture to orange mixture (do not clean skillet).

Season relish with salt and pepper.

Sprinkle fish with salt and pepper. Sprinkle on all sides with cornmeal.

Heat remaining 1 1/2 tablespoons oil in same skillet over medium−high

heat. Add fish and saute until crisp outside and just opaque in center,

about 4 minutes per side. Transfer fish to plates; top with relish.

2 cups all−purpose flour 1/4 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1/3 cup butter 2/3 to 3/4 cup buttermilk 1/2 cup walnuts...





2 cups all−purpose flour

1/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/3 cup butter

2/3 to 3/4 cup buttermilk

1/2 cup walnuts, chopped

Heat oven to 375 degrees F. Grease cookie sheets.

In large bowl, combine flour, sugar, baking powder, salt and baking soda; blend well. Using fork or

pastry blender, cut in margarine until mixture resembles coarse crumbs. Add buttermilk and walnuts;

stir just until dry ingredients are moistened.

Drop by heaping teaspoonsful 2 inches apart onto greased cookie sheets. Bake for 9 to 12 minutes or

until light golden brown. Immediately remove from cookie sheets. Serve warm.

Yield: 30 scones

High Altitude...Above 3500 feet: Decrease baking powder to 1 1/2 teaspoons; increase buttermilk to 3/4

cup plus 1 to 2 tablespoons. Bake as directed above.

1 pound pork sausage1 medium onion -- diced3 small zucchini -- sliced1 cup tomato juice3/4 cup mozzarella cheese -- shreddedBrown sausage and onion in skillet. Drain off excess fat. Add...





1 pound pork sausage

1 medium onion -- diced

3 small zucchini -- sliced

1 cup tomato juice

3/4 cup mozzarella cheese -- shredded

Brown sausage and onion in skillet. Drain off excess fat. Add zucchini and tomato juice and cook until tender, about 10 minutes. Stir occasionally. Sprinkle with cheese and let it melt.

1 Can Tomato soup, condensed (10 3/4 Ounce) 1 Can Tomato sauce, 8 Ounce can 1/2 Cup Molasses, light 1/2 Cup Vinegar 1/2 Cup Brown sugar, packed 1/4 Cup Vegetable...





1 cn Tomato soup, condensed -10 3/4 oz size 1 tb Seasoned salt

1 tb Dry mustard 1 cn Tomato sauce, 8 oz can

1 tb Worcestershire sauce 1/2 c Molasses, light

1 tb Orange peel, finely shredded 1/2 c Vinegar

1 1/2 ts Paprika 1/2 c Brown sugar, packed

1/2 ts Pepper, black 1/4 c Vegetable oil

1/4 ts Garlic powder 1 tb Minced onion, instant

In a saucepan, combine all ingredients.

Bring to a boil; reduce heat and simmer uncovered fo 20 minutes.

Use to baste beef or poultry last 15 minutes of grilling.

1 ½ ounces Patron tequila 1 ounce Cointreau ½ ounce fresh squeezed lime juice 4 ounces fresh lemonade • Combine ingredients in a shaker and mix well. • Salt the...





1 ½ ounces Patron tequila

1 ounce Cointreau

½ ounce fresh squeezed lime juice

4 ounces fresh lemonade

• Combine ingredients in a shaker and mix well.

• Salt the rim of the glass if desired and pour the drink over ice.

• Garnish with a lime wedge if desired.

1 Pkg. frozen vegetarian bacon, thawed and chopped 1 tablespoon flour 1/4 cup of sugar 1/3 cup of white vinegar 2/3 cup of hot water 2 pounds of white potatoes...





1 Pkg. frozen vegetarian bacon, thawed and chopped

1 tablespoon flour

1/4 cup of sugar

1/3 cup of white vinegar

2/3 cup of hot water

2 pounds of white potatoes, boiled for 25 minutes, covered

until just tender

8 to 10 green onions, finely chopped (1 cup)

1/2 teaspoon of salt

1/8 teaspoon ground black pepper

In a non−stick skillet cook bacon over low heat, stirring

constantly for about 8 minutes or until crispy.

Add flour and stir for about one minute. Combine sugar, vinegar,

hot water and add to bacon mixture. Cook, stirring constantly,

until sauce thickens.

Drain potatoes well, cool, peel and slice. Add to the sauce

along with the onion, salt and pepper. Serve warm or chilled.

1 small onion, chopped (about 1/4 cup) 1 small clove of garlic, finely chopped 1/4 cup of butter 1 cup of uncooked regular rice 2 cups of water 2 teaspoons...





1 small onion, chopped (about 1/4 cup)

1 small clove of garlic, finely chopped

1/4 cup of butter

1 cup of uncooked regular rice

2 cups of water

2 teaspoons of dry instant chicken bouillon

2 teaspoons of finely shredded lemon peel

1/2 teaspoon of salt

1/4 teaspoon of dry mustard

1/8 teaspoon of red pepper sauce

2 medium stalks of celery, sliced

2 tablespoons of snipped parsley

Combine the onion, garlic, and the butter in a 3-quart saucepan and cook until the onion is tender.

Stir in the remaining ingredients except the parsley. Heat to boiling, stirring once or twice. Reduce

the head and cover and simmer for 14 minutes without lifting the cover or stirring. Remove the pan

from the heat and stir in the parsley lightly with a fork. Cover and let steam for 5 to 10 minutes.

12 ounces linguine 1 teaspoon butter or olive oil 2 garlic cloves, minced 8−12 medium size shrimp, peeled and deveined 1/2 pound chicken breast meat, diced 2 1/2 tablespoons all−purpose...




12 ounces linguine

1 teaspoon butter or olive oil

2 garlic cloves, minced

8−12 medium size shrimp, peeled and deveined

1/2 pound chicken breast meat, diced

2 1/2 tablespoons all−purpose flour

2 cups of 1% milk

2 tablespoons sherry

1/4 cup grated Parmesan cheese

1/4 teaspoon cayenne

4 plum tomatoes, seeded and chopped

1/2 cup frozen peas

Salt and black pepper to taste

Prepare the linguine according to package directions.

Drain and keep warm until ready to serve.

Melt the butter in the center of a large non−stick skillet over

medium−high heat. Add the garlic and cook for 1 minute. Add the

shrimp and chicken. Pan−fry until the chicken is cooked through,

3−4 minutes. Whisk the flour, milk, sherry, and Parmesan cheese

together. Pour into the skillet and bring to a boil while stirring.

Reduce heat to medium and continue to cook for about 5 minutes

until the mixture has thickened, stirring occasionally. Add the

cayenne and fold in the tomatoes and peas. Cook until heated

through. Season to taste with salt and pepper. Arrange the

linguine on individual plates and spoon the sauce over the top.

Garnish with chopped fresh parsley.