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Happy New Year everyone and welcome to Inter-Bikes International Cafe where the food is always cooking! Yes! A very Happy New to you and what better way to start the new year off then the very best in Biker food recipes for all to enjoy each and every Month, let’s hope this year will be a better year than the last, Happy New Year!
Hey! Join in the fun and tasteful excitement, send us your recipes we'll get them up here for the world to see and try, so don't be shy send them to: fatboy@chef-fatboy.com and while your at it stop by our website for even more awesome Biker, Wild Game and Dessert recipes at: : http://www.ny-biker.com/fatboy/index.htm you’ll be glad you did and so will we!
Ride safe and always EAT WELL!
Chef Fat Boy, Melody and Family
Veggies / Salads:
Zippy Baked Carrots
By: Jean Muldoon
Ingredients
5 cups sliced carrots, cut 1/4 inch thick, divided
6 slices Swiss cheese, divided
SAUCE:
1 small onion, minced
4 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon chili powder
2 cups milk
TOPPING:
1 cup soft bread crumbs
2 tablespoons butter, melted
5 slices bacon, cooked and crumbled
Directions:
On stovetop or in a microwave oven, blanch the carrots in covered dish until tender-crisp. Layer half of the carrots in shallow 2-qt. baking pan; cover with half of the cheese. Repeat layers. To make sauce, sauté onion in butter for 2 minutes; blend in flour and seasonings. Cook, stirring, for 1 minute. Add milk all at once; cook, stirring, until thickened. Pour sauce over carrot-cheese layers. Combine bread crumbs and butter; sprinkle over all. Top with bacon. Bake at 350 degrees F for 25 minutes.
Buttery Carrots 'n' Onions
By: Joanie Elbourn, NC.
Ingredients
1 pound carrots, cut into 1/4 inch thick slices
1 1/4 cups water, divided
1 teaspoon chicken bouillon granules
3 medium onions, sliced, separated into rings
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon honey
1/4 teaspoon sugar
Dash pepper
Directions:
In a saucepan, combine carrots, 1/2 cup water and bouillon. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until carrots are crisp-tender. Drain, reserving cooking liquid. Set carrots aside and keep warm. In a large skillet, saute onions in butter for 10 minutes. Sprinkle with flour; stir until blended. Stir in the salt, honey, sugar, pepper and reserved cooking liquid until blended. Add remaining water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in carrots; heat through.
Broccoli Noodle Side Dish
By: Louise Saluti, Pa.
Ingredients
6 cups uncooked wide noodles
3 cloves garlic, minced
1/4 cup olive oil
4 cups broccoli florets
1/2 pound fresh mushrooms, thinly sliced
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 teaspoon salt
Directions:
Cook noodles according to package directions. Meanwhile, in skillet, sauté minced garlic in oil until tender. Add broccoli; sauté for 4 minutes or until crisp-tender. Add the mushrooms, thyme, pepper and salt; sauté for 2-3 minutes. Drain the noodles and add to the broccoli mixture. Stir gently over low heat until heated through.
Broccoli Italiano
By: Melanie Habener, NY.
Ingredients
5 1/2 cups broccoli florets
1/2 cup thinly sliced green onions
4 teaspoons olive oil or canola oil
4 garlic cloves, minced
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 large fresh mushrooms, sliced
Directions:
In a large saucepan, bring 1 in. of water to a boil. Place broccoli in a steamer basket over water; cover and steam for 4-5 minutes or until crisp-tender. In a nonstick skillet, cook onions in oil over medium heat for 1 minute. Add garlic; cook 30 seconds longer. Reduce heat. Add the broccoli, lemon juice, salt and pepper; toss to coat. Remove from the heat; let stand for 5 minutes before serving. Add mushrooms.
Broccoli with Roasted Red Peppers
By: Jan Briggs, OH.
Ingredients
5 cups broccoli florets
1 clove garlic, minced
1 tablespoon butter
1/4 cup diced roasted red pepper
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
Directions:
Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, in a nonstick skillet, sauté garlic in butter. stir in the red peppers, parsley, salt and pepper. Transfer broccoli to a large bowl; add red pepper mixture and toss to coat.
Broccoli with Ginger-Orange Butter
By: airbagjane, NJ.
Ingredients
1 pound fresh broccoli, cut into spears
2 tablespoons orange marmalade
1 tablespoon butter
1/2 teaspoon cider vinegar
1/8 teaspoon ground ginger
Directions:
In a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, in a small saucepan, combine the marmalade, butter, vinegar and ginger. Cook until marmalade and butter are melted. Drain broccoli; drizzle with butter mixture.
Spinach and Prosciutto
By: KeriLee1972, CT.
Ingredients
2 tablespoons olive oil
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
4 ounces thinly sliced prosciutto, chopped
1 (4 ounce) jar roasted red peppers, drained and chopped
1 (6.5 ounce) jar artichoke hearts, drained and sliced
1 tablespoon garlic powder
Directions:
Heat the oil in a large skillet over medium-low heat. Add the spinach, prosciutto, red peppers and artichoke hearts. Season with garlic powder. Cook and stir for 15 minutes, until heated through.
Creamed Spinach with Onions and Bacon
By: LisaB, FL.
Ingredients
4 slices bacon (optional)
4 tablespoons butter, divided
1 medium onion, chopped
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
2 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup milk
Directions:
Wrap bacon in a paper towel, and set on a plate. Cook the bacon in the microwave oven until crisp, about 1 minute per slice. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until transparent. Add the spinach and cook, stirring frequently, until most of the liquid has evaporated. In a separate skillet, melt the remaining butter over medium heat. Sprinkle the flour over the butter and whisk in using a fork until smooth. Season with garlic powder, salt and pepper; cook and stir until thick. Gradually stir in the milk so that no lumps form, and simmer until thickened. Add the spinach mixture to the cream sauce, and mix until coated. Crumble bacon over the top and serve.
Creamed Spinach Casserole
By: Jane Everett, NC.
Ingredients
1 (10 ounce) package frozen chopped spinach
5 tablespoons butter or margarine, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Cheddar cheese
2 eggs, beaten
1/2 cup milk
1/2 cup soft bread crumbs
Directions:
In a saucepan, cook spinach in a small amount of water for 2-3 minutes; drain thoroughly. Add 4 tablespoons butter, salt, pepper, cheese, eggs and milk. Spoon into two greased 8-oz. baking dishes. Melt the remaining butter; add crumbs. Sprinkle over spinach mixture. Bake, uncovered, at 350 degrees F for 20-25 minutes or until almost set.
Two-Cheese Spinach Bake
By: Chris Barila, Ill.
Ingredients
1 cup all-purpose flour
2 eggs, lightly beaten
1 cup milk
1/4 cup butter or margarine, melted
1/2 small onion, chopped
2 tablespoons grated Parmesan cheese
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Monterey Jack cheese
Directions:
In a large bowl, whisk the flour, eggs, milk, butter, onion, Parmesan cheese, garlic, salt and cayenne until combined. Fold in spinach and Monterey Jack cheese. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean. Serve immediately.
Zucchini and Blue Cheese
By: Shycurious1982, Pa.
Ingredients
2 tablespoons extra-virgin olive oil
2 zucchini, halved lengthwise and sliced
1 clove garlic, minced
1 (14.5 ounce) can fire roasted chopped tomatoes (such as Hunts®)
1/4 cup crumbled blue cheese
Directions:
Heat the olive oil in a large skillet over medium-high heat. Place the zucchini and garlic in the skillet, cover. Cook until zucchini is just tender, about 5 minutes. Stir in tomatoes; heat until warmed through. Remove from heat; sprinkle immediately with blue cheese. Cover, and allow cheese to soften before serving.
Potato Dish
By: Jessica Arena, FL.
Ingredients
1 (2 pound) package frozen diced hash brown potatoes
2 cups sour cream
2 cups shredded Cheddar cheese
1 (10.75 ounce) can cream of celery soup
1/2 cup dried onion flakes
1/2 cup melted butter
1 teaspoon salt
2 cups bread crumbs
1/2 cup melted butter
Directions:
Preheat oven to 350 degrees F. Stir the hash browns, sour cream, Cheddar cheese, celery soup, onion flakes, 1/2 cup melted butter, and salt together in a 9x12-inch baking dish. Stir the bread crumbs and 1/2 cup melted butter in a small bowl; top the hash brown mixture with the bread crumb mixture. Do not mix topping until right before you put the dish in the oven, otherwise it will become soggy. Bake in preheated oven until the topping is golden brown, about 45 minutes.
Scalloped Potato Casserole
By: Janaan Cunningham, UK.
Ingredients
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1 (10.75 ounce) can condensed cream of potato soup, undiluted
1 cup sour cream
1/2 cup chopped green pepper
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 (30 ounce) package frozen hash brown potatoes, thawed
1 tablespoon minced fresh parsley
Paprika
1/2 cup shredded Cheddar cheese
Directions:
In a large bowl, combine the first seven ingredients; stir in potatoes. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with parsley, paprika and cheese. Cover and bake at 350 degrees F for 1 hour. Uncover; bake 5-10 minutes longer or until bubbly and golden brown.
Baked Potato Casserole
By: Karen Berlekamp, Canada.
Ingredients
5 pounds red potatoes, cooked and cubed
1 pound sliced bacon, cooked and crumbled
4 cups cubed Cheddar cheese
4 cups shredded sharp Cheddar cheese
1 large onion, finely chopped
1 cup mayonnaise*
1 cup sour cream
1 tablespoon minced chives
1 teaspoon salt
1/2 teaspoon pepper
Directions:
In a large bowl, combine potatoes and bacon. In another bowl, combine the remaining ingredients; add to potato mixture ad toss gently to coat. Transfer to a greased 4-1/2-qt. baking dish. Bake, uncovered, at 325 degrees F for 50-60 minutes or until bubbly and lightly browned.
German Potato Casserole
By: Dara Luburgh, Pa.
Ingredients
5 pounds red potatoes, peeled and cut into 1/2 inch chunks
1 pound sliced bacon, diced
8 hard-cooked eggs, chopped
1 large onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups mayonnaise*
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 pound process cheese (eg. Velveeta), cubed
Directions:
Place potatoes in a Dutch oven and cover with water. Bring to a boil. reduce heat; cover and cook for 15-20 minutes or until tender. Drain. In a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In a large bowl, gently toss the potatoes, bacon, eggs, onion, salt and pepper. Combine the mayonnaise, vinegar, Worcestershire sauce and reserved bacon drippings; add to potato mixture and toss to coat. Divide half of the mixture between one greased 13-in. x 9-in. x 2-in. baking dish and one 9-in. square baking dish. Top with half of the cheese cubes. Repeat layers. Bake, uncovered, at 350 degrees F for 40-45 minutes or until golden brown and bubbly.
Vegetable Salad
By: Shirley Doyle, TN.
Ingredients
1 (16 ounce) package frozen mixed vegetables
1 (16 ounce) can kidney beans, rinsed and drained
1 cup chopped celery
1 cup chopped green pepper
1 medium onion, chopped
6 tablespoons sugar
1 tablespoon all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup white vinegar
1 tablespoon prepared mustard
Directions:
Place mixed vegetables in a steamer basket over 1 in. of water in a saucepan. Bring to a boil. Cover and steam for 6-8 minutes or until crisp-tender. Transfer to a large bowl. Add the kidney beans, celery, green pepper and onion; mix well. In a small saucepan, combine the sugar, flour, salt and pepper. Stir in the vinegar and mustard until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Pour over vegetables and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Mixed Vegetable Salad
By: Anita Gibson, Mass.
Ingredients
1 (10 ounce) package frozen mixed vegetables
1 (15 ounce) can kidney beans, rinsed and drained
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
3/4 cup sugar
1/2 cup vinegar
1 tablespoon cornstarch
Directions:
Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate.
Vegetable Pasta Salad
By: Helen Phillips, OH.
Ingredients
2 cups broccoli florets
4 cups cooked spiral pasta
2 medium carrots, julienned
1/2 cup frozen peas, thawed
1/2 cup cubed fully cooked ham
1/2 cup cubed Cheddar cheese
1/3 cup sliced green onions
DRESSING:
3/4 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1 teaspoon dill weed
1/4 teaspoon pepper
Directions:
Place 1 in. of water in a small saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes; rinse in cold water and drain. In a large bowl, combine the broccoli, pasta, carrots, peas, ham, cheese and onions. In another bowl, combine the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour.
Cheesy Pasta Salad
By: Sandi Green, Ky.
Ingredients
4 cups cubed cooked chicken
8 ounces dry fusilli/spiral pasta
1 1/2 cups cubed Gouda or Monterey Jack cheese
1 cup sliced celery
1 cup seedless green grapes
1 cup mayonnaise
1/4 cup sour cream
3 tablespoons lemon juice
3 tablespoons honey
1 teaspoon dried thyme
1/2 teaspoon dry mustard
1/4 teaspoon white pepper
2/3 cup chopped pecans, toasted
Lettuce Leaves
Directions:
In a large bowl, combine chicken, pasta, cheese, celery and grapes. In a small bowl, combine next seven ingredients. Pour over chicken mixture and toss to coat. Cover and chill until ready to serve; toss with pecans.
Chicken Pasta Salad
By: Jo Schiff, NJ.
Ingredients
1 (16 ounce) package bow tie or corkscrew pasta, cooked
3 cups cubed cooked chicken
2 tablespoons olive or vegetable oil
1/4 teaspoon garlic powder
1 cup mayonnaise
1/2 cup Caesar or Parmesan salad dressing
1 tablespoon honey mustard or other prepared mustard
2 teaspoons curry powder
1 teaspoon salt
1/4 teaspoon pepper
1 red bell pepper
1 large tomato, chopped
1 cup shredded carrot
Directions:
In a large bowl, toss pasta, chicken, oil and garlic powder. Cover and chill. In a small bowl, combine mayonnaise, salad dressing, mustard, curry powder, salt and pepper; cover and chill. Just before serving, add the red pepper, tomato, carrot and dressing to pasta mixture; gently toss.
Sesame Chicken Pasta Salad
By: Fran Thompson, RI.
Ingredients
6 ounces uncooked spiral pasta
1/4 cup reduced-sodium soy sauce
1/3 cup white wine vinegar or cider vinegar
2 tablespoons canola oil
2 tablespoons sugar
2 tablespoons sesame seeds, toasted
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups chopped cooked chicken breast
2 cups torn fresh spinach
1/2 cup sliced green onions
1/4 cup minced fresh parsley
Directions:
Cook pasta according to package directions. In a jar with a tight-fitting lid, combine the soy sauce, vinegar, oil, sugar, sesame seeds, salt and pepper; shake well. Drain pasta and rinse in cold water; place in a bowl. Add chicken and half of the dressing; toss to coat. Cover and refrigerate for at least 4 hours. Set remaining dressing aside. Just before serving, add the spinach, onions, parsley and remaining dressing; toss to coat.
Tangy Floret Salad
By: Sally Frizzell, Mass.
Ingredients
1 cup broccoli florets
1 cup cauliflowerets
1 cup frozen peas
1/2 cup mayonnaise
1 tablespoon sugar
1 tablespoon vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
Directions:
In a bowl, combine the first three ingredients. In a small bowl, combine mayonnaise, sugar, vinegar, salt and pepper; mix well. Add to vegetables and toss to coat.
January Recipes:
Smokin' Turkey Chili
By: JIMBOLYA, TX.
Ingredients
2 tablespoons olive oil
1 onion, chopped
5 cloves garlic, minced
2 small green bell peppers, seeded and chopped
1 habanero pepper, seeded and chopped
2 pounds lean ground turkey
2 tablespoons chili powder
2 teaspoons red pepper flakes
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
1 (1 ounce) envelope instant hot chocolate mix
2 teaspoons seasoned salt
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke flavoring
2 (14.5 ounce) cans diced tomatoes with green chile peppers, drained
1 (8 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained
1/2 cup cheap beer
1/2 cup canned whole kernel corn
1 tablespoon hot pepper sauce
Directions:
Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, green peppers and habanero pepper; cook and stir until the onion is transparent. Push these to one side of the pot, and crumble in the ground turkey. Cover, and cook for about 5 minutes, stirring occasionally, or until the meat is no longer pink. Stir everything together so the garlic doesn't burn. Season with chili powder, red pepper flakes, paprika, cumin, oregano, pepper, hot cocoa mix and seasoned salt. Stir in Worcestershire sauce, liquid smoke, diced tomatoes with green chilies, tomato sauce and kidney beans. Crack open a beer, and pour in about 1/3. Drink or discard the rest. Partially cover the pan, and simmer over medium heat for about 50 minutes, stirring occasionally. Mix in the corn and hot pepper sauce, and simmer for about 10 more minutes. Remove from the heat and allow to cool for a few minutes before serving.
Rob’s Chili
By: ROBTX99, NC.
Ingredients
2 tablespoons vegetable oil
2 onions, chopped
3 cloves garlic, minced
1 pound ground beef
3/4 pound beef sirloin, cubed
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 fluid ounce) can or bottle dark beer
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
1/2 cup packed brown sugar
3 1/2 tablespoons chili powder
1 tablespoon cumin seeds
1 tablespoon unsweetened cocoa powder
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
4 (15 ounce) cans kidney beans
4 fresh hot chile peppers, seeded and chopped
Directions:
Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender. Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours. Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
Chuck Wagon Chili
By: Brandy Arnett, TX.
Ingredients
2 pounds ground beef
1 teaspoon butter
2 large white onions, chopped
2 green bell peppers, seeded and chopped
1 habanero pepper, chopped
3 (15 ounce) cans kidney beans, drained
3 (15 ounce) cans tomato sauce
1 tablespoon chili powder
2 teaspoons salt
1/2 teaspoon garlic salt
1 drop super-hot hot pepper sauce
Directions:
In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside. Melt butter in a skillet over medium heat. Sauté the onions, green pepper and habanero pepper until onions are translucent. Remove from heat. Transfer the onion mixture to the pot with the ground beef, and set the heat to medium. Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.
DB's Seven Pepper Chili
By: DAVEB09, CO.
Ingredients
2 pounds beef tip
1 (18 ounce) bottle barbeque sauce
1 large onion, chopped
1 large green bell pepper, diced
2 tablespoons diced habanero pepper
2 pepperoncini, diced
1 tablespoon diced serrano pepper
1 tablespoon diced fresh cayenne pepper
1 tablespoon diced pequin chile pepper
2 tablespoons diced jalapeno chile pepper
1 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
3 tablespoons chili powder
2 pounds ground beef
1 (14.5 ounce) can crushed tomatoes
1 (15 ounce) can pinto beans, drained
Directions:
Preheat an outdoor grill for high heat and lightly oil grate. Brush beef tip with barbeque sauce and grill 5 to 8 minutes on a side, or to desired doneness, brushing frequently with sauce. Set aside. In a large pot over medium heat, cook onion and bell, habanero, pepperoncini, serrano, cayenne, pequin and jalapeno peppers until onion is translucent. Stir in cumin, paprika, oregano and chili powder and cook until fragrant. Stir in ground beef and cook until brown. Drain. Stir in tomato sauce, any remaining barbeque sauce and beans. Cut grilled tip steak into bite sized pieces and stir into chili as well. Continue to cook until thickened and flavors have blended and mixture is thoroughly heated. Thin with water if desired.
Cincinnati Style Chili
By: Melissa Hamilton, OH,
Ingredients
2 pounds lean ground beef
1 quart water, or amount to cover
2 onions, finely chopped
1 (15 ounce) can tomato sauce
2 tablespoons vinegar
2 teaspoons Worcestershire sauce
4 cloves garlic, minced
1/2 (1 ounce) square unsweetened chocolate
1/4 cup chili powder
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground cayenne pepper
5 whole cloves
5 whole allspice berries
1 bay leaf
Directions:
Place the ground beef in a large pan, cover with about 1 quart of cold water, and bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Slowly boil until the meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in the pan overnight. The next day, skim the solid fat from the top of the pan, and discard the fat. Place the beef mixture over medium heat, and stir in the onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent the chili from burning.
Green Chili Stew
By: Lynn Z, CT.
Ingredients
1 tablespoon vegetable oil
2 pounds cubed beef stew meat
1 onion, chopped
1 (10 ounce) can diced tomatoes with green chile peppers
1 1/2 cups beef broth
1 (4 ounce) can chopped green chile peppers
1 teaspoon garlic salt
1 teaspoon ground cumin
Salt to taste
Ground black pepper to taste
2 large potatoes, peeled and cubed
Directions:
In a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes Pour in the diced tomatoes with chiles, beef broth and chile peppers. Stir in the garlic salt and cumin. Salt and pepper to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering. Stir in cubed potatoes to the mixture and simmer for an additional 30 minutes or until potatoes are tender.
Barbecued Beef
By: MARBALET, Ga.
Ingredients
4 pounds top round roast
1/4 cup lard
1/2 teaspoon crushed red pepper flakes
8 tablespoons unsalted butter
1/2 cup cider vinegar
1 tablespoon fresh chopped tarragon
1 1/2 cups red wine
1/3 cup onion, shredded
2 tablespoons Worcestershire sauce
1 clove garlic, minced
Directions:
Rub the beef with half the lard and all the red chile. Place meat in a large bowl. In a medium saucepan, bring 1/2 cup water to a boil, add the remaining lard and the butter. When melted, remove from heat. Add vinegar, tarragon, wine, onion, Worcestershire sauce, and minced garlic. Pour over meat. Refrigerate, uncovered, for up to 2 days; turn the meat frequently. Preheat broiler. Transfer meat to a broiler pan. Position the meat 3 to 4 inches from the broiling unit, and broil for 15 minutes. Turn the meat over. Baste it with the marinade, rubbing the fat from the marinade over the surface. Broil another 15 minutes. Turn, baste, and broil for another 15 minutes. Remove from the oven, and let the meat stand 15 minutes before serving.
Best Beef Stroganoff
By: SPEECHTEACHER, Mass.
Ingredients
1 (16 ounce) package egg noodles
2 tablespoons butter, softened
2 onions, finely chopped
2 cloves garlic, minced
1 (8 ounce) package fresh mushrooms, thinly sliced
1 pound beef loin steak, cut into thin strips
1 (14 ounce) can beef consomme
1/4 cup Burgundy wine (optional)
3 tablespoons lemon juice
2 tablespoons all-purpose flour
2 tablespoons cold water, or as needed
1 (8 ounce) container sour cream
Directions:
Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente; drain. Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in consomme, Burgundy and lemon juice. Bring to a boil. In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.
Daria's Slow Cooker Beef Stroganoff
By: DARIA K, RI.
Ingredients
1 1/2 pounds top round steak, cut into strips
salt and pepper to taste
1/2 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can canned mushrooms
1/4 cup water
1 tablespoon dried chives
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 cube beef bouillon
1/4 cup white wine
1 tablespoon all-purpose flour
1 (16 ounce) container sour cream
1/2 cup chopped fresh parsley
Directions:
Place the beef in the bottom of a slow cooker, and season with salt and pepper to taste. Place onion on top of beef, and then add mushroom soup, mushrooms, and water. Season with chives, garlic, Worcestershire sauce, and bouillon. In a small bowl, mix together the wine with the flour. Pour over the beef. Cover, and cook on Low for 6 to 7 hours. Stir in the sour cream and parsley, and continue cooking for 1 hour.
Grilled Rib Eye Steaks
By: Tim Hanchon, CT.
Ingredients
1/2 cup soy sauce
1/2 cup sliced green onions
1/4 cup packed brown sugar
2 garlic cloves, minced
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 1/2 pounds beef rib eye steaks
Directions:
In a large re-sealable plastic bag, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper. Add the steaks. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade. Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
Flank Steak
By: Janice Montiverdi, Me.
Ingredients
1/2 cup soy sauce
1/2 cup vegetable or canola oil
3 tablespoons red wine vinegar or cider vinegar
3 tablespoons barbecue sauce
3 tablespoons steak sauce
2 tablespoons dried minced onion
1 tablespoon liquid smoke flavoring (optional)
1/2 teaspoon garlic powder
1 (1 1/2-pound) beef flank steak
Directions:
In a large re-sealable plastic bag, combine the first eight ingredients. Add the steak; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Drain and discard marinade. Grill steak, covered, over medium-hot heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F) Slice steak across the grain.
Seasoned Short Ribs
By: marygenet, Mass.
Ingredients
1 1/2 cups tomato juice
1/2 cup maple syrup
1/4 cup chopped onion
3 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 teaspoons minced garlic
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 pounds beef short ribs
1 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons cold water
Directions:
In a small bowl, combine the first nine ingredients; set aside. Cut ribs into serving-size pieces; place on a broiler pan. Sprinkle with pepper. Broil 4-6 in. from the heat for 3-5 minutes on each side or until browned; drain on paper towels. Place ribs in a 5-qt. slow cooker; top with tomato juice mixture. Cover and cook on low for 6-7 hours or until meat is tender. In a small bowl, combine cornstarch and cold water until smooth. Pour 1 cup cooking liquid into a small saucepan; skim off fat. Bring to a boil; stir in cornstarch mixture. Return to a boil; cook and stir for 2 minutes or until thickened. Serve over ribs.
Slow-Cooked Short Ribs
By: Pam Halfhill, Ga.
Ingredients
2/3 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
4 pounds boneless beef short ribs
1/4 cup butter
1 large onion, chopped
1 1/2 cups beef broth
3/4 cup red wine vinegar
3/4 cup packed brown sugar
1/2 cup chili sauce
1/3 cup ketchup
1/3 cup Worcestershire sauce
5 cloves garlic, minced
1 1/2 teaspoons chili powder
Directions:
In a large re-sealable plastic bag, combine the flour, salt and pepper. Add ribs in batches and shake to coat. In a large skillet, brown ribs in butter.
Transfer to a 6-qt. slow cooker. In the same skillet, combine the remaining ingredients. Cook and stir until mixture comes to a boil; pour over ribs. Cover and cook on low for 9-10 hours or until meat is tender.
Thick 'n' Zesty Ribs
By: Helen Tucker, Canada.
Ingredients
4 pounds pork baby back ribs, cut into serving size pieces
1 teaspoon garlic salt
1 cup ketchup
1/2 cup vinegar
1/4 cup sugar
1 1/2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon ground mustard
1 teaspoon celery seed
1/2 teaspoon pepper
Directions:
Place ribs in a greased 13-in. x 9-in. x 2-in. baking dish. Rub with garlic salt. Bake, uncovered, at 350 degrees F for 45 minutes; drain. Combine the remaining ingredients; mix well. Pour over ribs. Bake, uncovered, for 40-50 minutes or until ribs are tender, basting several times.
Honey Barbecued Spare Ribs
By: Belle Kemmerer, Ky.
Ingredients
3 pounds pork spare ribs or pork loin back ribs
3 tablespoons lemon juice
2 tablespoons honey
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoon instant minced onion
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder
Directions:
Cut spare ribs into serving-size pieces. Place ribs, bone side down, on a rack in a shallow roasting pan. Cover and roast at 350 degrees F for 1 hour. Drain. Combine all the remaining ingredients in a bowl; brush some of glaze on ribs. Roast, uncovered, 30-45 minutes longer or until meat is tender, brushing occasionally with remaining glaze.
Tangy Spare Ribs
By: Judy Clark, NC.
Ingredients
4 pounds pork spareribs
1 medium onion, finely chopped
1/2 cup finely chopped celery
2 tablespoons butter or margarine
1 cup ketchup
1 cup water
1/3 cup lemon juice
2 tablespoons vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/8 teaspoon pepper
1/8 teaspoon chili powder
Directions:
Cut ribs into serving-size pieces; place on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 1 hour. Meanwhile in a medium saucepan, saute onion and celery in butter for 4-5 minutes or until tender. Add remaining ingredients; mix well. Bring to a boil reduce heat. Cook and stir until slightly thickened, about 10 minutes. Remove from the heat. Drain fat from roasting pan. Pour sauce over ribs. Bake 1-1/2 hours longer or until meat is tender.
Broiled Pork Chops
By: Lisa Andis, FL.
Ingredients
3/4 cup ketchup
3/4 cup water
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/8 teaspoon pepper
6 pork loin chops (3/4 inch thick), trimmed
Directions:
In a saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; simmer for 5 minutes, stirring occasionally. Set aside half of the sauce. Place chops on broiling pan rack. Broil about 4 in. from the heat for 4 minutes on each side. Brush with remaining sauce. Continue broiling, turning and basting occasionally, for 3-4 minutes or until juices run clear. Serve with reserved sauce.
Spiced Pork Chops
By: Joan MacKinnon, FL.
Ingredients
1/2 cup all-purpose flour
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground mustard
1 1/2 teaspoons paprika
1/2 teaspoon celery salt
1/4 teaspoon ground ginger
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon salt
1 pinch pepper
4 (3/4 inch thick) pork loin chops
1 tablespoon cooking oil
1 cup ketchup
1 cup water
1/4 cup packed brown sugar
Directions:
In a shallow dish, combine the first 10 ingredients; dredge pork chops on both sides. In a skillet, brown chops in oil on both sides. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine ketchup, water and brown sugar; pour over chops. Bake, uncovered, at 350 degrees F for 1 hour or until tender.
Breaded Pork Chops
By: Tateroberts442, Ga.
Ingredients
1 egg
3/4 cup seasoned bread crumbs
4 (1/2-inch thick) bone-in pork loin chops
1 (8 ounce) container spreadable chive and onion cream cheese
3 tablespoons chicken broth
2 tablespoons milk
Directions:
In a shallow bowl, beat the egg. Place the bread crumbs in another shallow bowl. Dip pork chops into egg, then coat with crumbs. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a meat thermometer reads 160 degrees F. In a small saucepan, combine the cream cheese, broth and milk. Cook and stir over medium heat for 5 minutes or until smooth and blended. Serve with pork chops.
Rosemary Pork Chops
By: Lisa Morman, MO.
Ingredients
1/2 cup soy sauce
1/4 cup water
3 tablespoons brown sugar
1 tablespoon dried rosemary, crushed
4 (6 ounce) boneless pork loin chops
Directions:
In a large re-sealable plastic bag, combine the soy sauce, water, brown sugar and rosemary; add pork chops. Seal bag and turn to coat; refrigerate for 3 hours. Drain and discard marinade. Place the chops in a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 30-35 minutes or until juices run clear.
Pork Steaks
By: SARAH14, In.
Ingredients
1 cup vegetable oil
4 tablespoons finely chopped fresh lavender
3 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
4 pork steaks
Directions:
Preheat an outdoor grill for low heat. Pour oil into a large, re-sealable plastic bag. Add lavender, rosemary, and thyme; let stand for 10 minutes. Place steaks in bag with marinade, and marinate for 5 minutes. Lightly oil grate. Remove steaks from marinade, and arrange on grill. Cook, turning once or twice, for 20 to 30 minutes, or until done.
Alice’s Chicken
By: LABORDAY, OH.
Ingredients
4 skinless, boneless chicken breast halves
5 fluid ounces Worcestershire sauce
8 slices bacon
2 tablespoons butter
8 ounces fresh mushrooms, sliced
1 (8 ounce) package Monterey Jack cheese, shredded
1 (16 ounce) container honey mustard salad dressing
Directions:
Place chicken in a glass dish or bowl; poke with a fork several times, then pour Worcestershire sauce in and turn to coat. Cover dish or bowl and refrigerate for about 1 hour. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Heat butter in a small skillet over medium heat. Add mushrooms, and sauté for about 10 minutes, or until soft; set aside. Preheat oven to Broil. Remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes each side. When chicken is almost finished, top each breast with 2 slices bacon, then cheese. Continue to broil until cheese has melted, then remove from oven. Serve with mushrooms and salad dressing for topping.
Deluxe Sour Cream Chicken
By: Renee Templeton, TN.
Ingredients
1 1/2 cups uncooked white rice
18 slices bacon
1 (10.75 ounce) can condensed cream of mushroom soup
1 (16 ounce) container sour cream
1 (12 ounce) can mushrooms, drained
6 skinless, boneless chicken breast halves
Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Preheat oven to 350 degrees F. Place chicken in a 9x13 inch baking dish and cover each breast with 3 strips bacon. In a large bowl combine the soup, sour cream and mushrooms. Mix together and pour over chicken; spread out evenly. Cover baking dish with aluminum foil and bake in preheated oven for 60 minutes. 20 minutes before chicken is ready, bring 3 cups water to boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. When chicken is ready, serve over hot cooked rice.
Monterey Chicken
By: Leigh L. FL.
Ingredients
4 skinless, boneless chicken breast halves
1 cup teriyaki marinade sauce
1/2 pound bacon
2 tablespoons butter
1 small onion, cut into long slices
1 small green bell pepper, cut into thin strips
1 (8 ounce) package fresh mushrooms, coarsely chopped
4 slices mozzarella cheese
Directions:
To Marinate: Place chicken in a nonporous glass dish or bowl. Pour marinade over chicken and toss to coat. Cover and refrigerate to marinate for 1 to 2 hours. Preheat oven to 350 degrees F. Place chicken in a 9x13 inch baking dish and bake preheated oven for 20 to 30 minutes, or until cooked through and juices run clear. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In same skillet, melt butter over medium high heat. Sauté onion, bell pepper and mushrooms for about 3 to 5 minutes. Add remaining 1/3 cup of marinade and simmer until soft. Drain and set onion mixture aside. Top baked chicken with bacon strips. Add onion mixture and top each breast with a slice of cheese. Bake for another 10 to 15 minutes, or until cheese is melted and bubbly.
Monterey Chicken with Potatoes
By: KELLY624, TN.
Ingredients
6 medium red potatoes, cubed
1/2 cup butter, melted and divided
4 skinless, boneless chicken breast halves
1 tablespoon fresh lime juice
1 1/2 cups shredded Mexican blend cheese
1/4 cup chopped fresh cilantro
1/2 cup salsa
1 lime, cut into wedges (optional)
Directions:
Preheat the oven to 425 degrees F. Line a 9x13 inch baking dish with aluminum foil. Toss potatoes with about 1 tablespoon of melted butter until coated. Arrange in a single layer in the bottom of the prepared baking dish. Bake for 10 minutes in the preheated oven. Remove pan from oven, and push potatoes out to the sides of the dish. Place the chicken breast halves in the dish. Stir together the remaining butter and lime juice. Brush onto chicken. Return to the oven. Bake for 20 minutes in the preheated oven, or until the chicken is no longer pink and the juices run clear. In a small bowl, toss together the cheese, cilantro and salsa. Sprinkle over the chicken and potatoes. Return to the oven for a few minutes, until the cheese is melted. Serve with lime wedges.
Italian Chicken with Pesto Potatoes
By: Paula Fitzgerald, AL.
Ingredients
3/4 cup balsamic vinegar
4 skinless, boneless chicken breast halves
4 1/2 ounces sliced mozzarella cheese
Salt and pepper to taste
4 slices Parma ham
1 pint cherry tomatoes
1 tablespoon olive oil
1 pound small potatoes
2 tablespoons prepared basil pesto
Directions:
Preheat oven to 400 degrees F. In a saucepan, bring the vinegar to a boil. Reduce heat, and simmer 15 minutes, stirring frequently, until thickened. Cut a pocket in each chicken breast. Fill each pocket with an equal amount of mozzarella cheese, and season with salt and pepper. Wrap each chicken breast with a slice of ham. Arrange the wrapped chicken breasts in a baking dish. Place the tomatoes around the chicken, sprinkle all with olive oil, and season with salt and pepper. Bake 25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear. In a saucepan with enough lightly salted water to cover, boil the potatoes 15 minutes, or until tender. Drain, return to the pan, and coat with the pesto. Place chicken breasts, tomatoes, and potatoes on serving plates, and drizzle with the reduced balsamic vinegar to serve.
Broiled Scallops
By: Gail Newman, Ill.
Ingredients
1 1/2 pounds bay scallops
1 tablespoon garlic salt
2 tablespoons butter, melted
2 tablespoons lemon juice
Directions:
Turn broiler on. Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice. Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.
Tequila Shrimp
By: Michaelmathews, RI.
Ingredients
2 tablespoons unsalted butter
4 cloves garlic, chopped
1 1/2 pounds large shrimp - peeled and deveined
1/2 cup tequila
1/2 cup chopped fresh cilantro
Salt and pepper to taste
Directions:
Melt butter in a large skillet over medium heat. Sauté garlic until light brown. Place shrimp in the pan, and cook for 3 minutes. Pour in tequila, and season with cilantro, salt, and pepper. Cook for 2 more minutes.
Sauteed Scallops
By: Patipatty44, In.
Ingredients
1/4 cup butter
2 cloves crushed garlic
2 sprigs fresh rosemary
1 pound scallops
Directions:
In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.
Super Grouper
By: Shirleybabe, FL.
Ingredients
1/2 cup butter, melted
2 tablespoons lemon juice
1/4 teaspoon garlic salt
1/2 teaspoon dried parsley
1/8 teaspoon paprika
1/4 teaspoon ground white pepper
2 pounds grouper fillets
2 tablespoons mayonnaise
1/8 teaspoon paprika
Directions:
Preheat oven to 350 degrees F. Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons of this mixture on a piece of foil placed on the broiler pan. Mix together garlic salt, parsley, paprika and white pepper. Sprinkle spice mixture on both sides of fillets. Bake fillets until meat flakes, about 10 minutes. Brush fillets again with lemon butter and spread with mayonnaise. Sprinkle with paprika before serving.
Pan Seared Salmon
By: Noreen421, KS.
Ingredients
4 (6 ounce) fillets salmon
2 tablespoons olive oil
2 tablespoons capers
1/8 teaspoon salt
1/8 teaspoon ground black pepper
4 slices lemon
Directions:
Preheat a large heavy skillet over medium heat for 3 minutes. Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork. Transfer salmon to individual plates, and garnish with lemon slices.
Shrimp Scampi and Tomato Broil
By: CHRISNJAN425, FL.
Ingredients
2 tablespoons olive oil
4 cloves garlic, minced
1 pound large shrimp, peeled and deveined
2 tomatoes, chopped
1/2 cup white wine
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon dried parsley
Directions:
Preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Heat the oil in a large, oven-proof skillet over medium heat; add the garlic, and cook until lightly browned, about 1 minute. Stir in the shrimp and the tomatoes. Cook just until the shrimp turn pink, 3 to 5 minutes. Pour in wine; simmer for 2 additional minutes. Top shrimp with mozzarella cheese, and broil until the cheese is melted and golden. Sprinkle with Parmesan cheese and dried parsley before serving.
Shrimp Scampi with Linguini
By: janiceliv, RI.
Ingredients
1 (16 ounce) package linguine
1/4 cup olive oil
1/4 cup butter
6 cloves garlic, minced
1 pound peeled and deveined medium shrimp
3/4 cup white wine
1/2 cup lemon juice
1/4 teaspoon crushed red pepper
1 tablespoon chopped fresh basil
1/2 teaspoon salt
1/2 pint grape tomatoes, halved
2 tablespoons grated Pecorino Romano cheese
1 tablespoon chopped fresh parsley
Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Transfer the linguine to a large mixing bowl. Heat the olive oil and butter together in large skillet over medium heat until the butter is melted. Cook and stir the garlic in the butter and oil for 2 to 3 minutes. Add shrimp and cook for 4 to 5 minutes, stirring frequently. Stir in the wine, lemon juice, red pepper, basil, and salt and cook another 1 minute. Mix in the tomatoes and cook 1 minute more; remove from heat and transfer mixture to the bowl with the linguine. Sprinkle the Pecorino Romano cheese and parsley over the pasta and sauce; toss until well mixed.
Desserts from Melody and Friends:
Apple Coffee Cake With Brown Sugar Sauce
Ingredients
2 apples - peeled, cored and chopped
2 1/2 cups all-purpose flour
1 1/2 cups packed brown sugar
3/4 cup butter, softened
1 cup chopped walnuts, toasted
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg
3/4 cup sour cream
1 teaspoon vanilla extract
Directions:
Preheat oven to 375 degrees F. Butter a 9 inch round cake pan or 9 1/2 inch springform pan. Using a fork, work flour with brown sugar and butter in a large bowl until crumbly. Stir in nuts. Divide mixture in half. Evenly press half into pan bottom to form a crust. Stir baking soda, cinnamon, and salt into remaining crumb mixture until blended, then make a well in the center. In a small bowl, lightly beat egg with sour cream and vanilla until smooth. Add to flour mixture, stirring just until combined. Fold in apples. Evenly spread batter over crumb mixture. Bake until a cake tester inserted into center comes out fairly clean, about 1 hour and 20 minutes. If top gets too brown before cake is baked, lightly lay a piece of foil over top for last 10 to 20 minutes of baking. Cool in pan on a rack. Serve with Brown Sugar Sauce. Cake keeps well at room temperature for a day. Covered, it freezes well and is easily cut while still frozen.
Cranberry Swirl Coffee Cake
Ingredients
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 (8 ounce) can whole cranberry sauce
Directions:
Preheat oven to 350 degrees F. Grease and flour one 9 or 10 inch tube pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with the sour cream. Pour 1/3 of the batter into the prepared tube pan. Swirl 1/2 of the cranberry sauce to the batter. Repeat, ending with the batter on top. Bake 55 minutes in the preheated oven, until golden brown.
Lisa's Chocolate Chocolate Chip Cake
By: Lisa S. FL.
Ingredients
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
Directions:
Preheat oven to 350 degrees F. Grease and flour a Bundt pan. Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan. Bake for 1 hour. Allow to cool.
Chocolate, Chocolate Chip Dream Cake
By: Patty Moore, Ga.
Ingredients
1 (18.25 ounce) package chocolate cake mix
2 (3.5 ounce) packages non-instant chocolate pudding mix
2 eggs
2 1/2 cups semisweet chocolate chips
Directions:
Preheat oven to 350 degrees F. Lightly grease one 13x9 inch cake pan. Make chocolate pudding according to package directions. Combine chocolate cake mix, chocolate pudding, and eggs and beat for 2 minutes at medium speed of an electric mixer. Pour batter into prepared pan and cover top with the semisweet chocolate chips. Bake at 350 degrees F. for 30 to 35 minutes.
Chocolate Fudge Cake
By: Colleen Culbertson, OH.
Ingredients
1 (18.25 ounce) package chocolate cake mix
1/4 cup butter
2 cups white sugar
6 tablespoons unsweetened cocoa powder
1 cup heavy whipping cream
1 tablespoon vanilla extract
1/4 cup chopped walnuts
Directions:
Bake a box chocolate cake as directed. While hot from the oven, poke holes over entire cake with a fork. While the cake is cooking prepare the fudge sauce. For the fudge sauce: In a saucepan, combine butter, sugar, cocoa and cream. Stir over medium heat until a full boil starts. Cook at a full boil for 2 minutes. Stir in vanilla. Pour while hot over warm cake. Sprinkle with chopped walnuts. Serve alone or with ice-cream.
Chocolate Banana Cake
By: Harriet, Del.
Ingredients
1 (18.25 ounce) package white cake mix
1/3 cup vegetable oil
4 eggs
8 ounces sour cream
8 tablespoons unsweetened cocoa powder
1/2 cup semisweet chocolate chips
1 banana, peeled and mashed
Directions:
Preheat oven to 350 degrees F. Lightly grease and flour one 9x13 inch pan. Mix together cake mix, oil, eggs, sour cream, cocoa, chocolate chips, and banana, and beat for two minutes. Pour into prepared pan. Bake at 350 degrees F. for 35 minutes. Let cool in pan and dust with powdered sugar if desired. ENJOY!
Pineapple Upside-Down Cake
By: EMILYOQUIAS, RI.
Ingredients
3 tablespoons butter
1 (20 ounce) can crushed pineapple with juice
8 maraschino cherries
1/4 cup walnut halves
2/3 cup packed brown sugar
1/3 cup shortening
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup reserved pineapple juice
Directions:
Preheat oven to 350 degrees F. Drain pineapple and reserve 1/2 cup of the juice. Melt butter in a 9 inch round pan. Arrange cherries and walnut halves in the pan according to how many servings you want. Sprinkle with brown sugar, and then pineapple. Cream together shortening and granulated sugar until light and fluffy. Add egg and vanilla, and beat well. Sift together flour, baking powder and salt. Add alternately with reserved pineapple syrup, beating after each addition. Spread batter in pan over pineapple. Bake at 350 degrees F. for 45 to 50 minutes. Let stand 5 minutes in the pan, then invert onto plate. Serve warm.
Banana Upside-Down Cake
By: Dana Kelly, Mass.
Ingredients
4 tablespoons butter, melted
1/2 cup brown sugar
1/2 cup chopped pecans
4 bananas, sliced
1 (18.25 ounce) package banana cake mix
Directions:
Preheat oven to 350 degrees F. Grease and flour 2 (8 inch) pans. Combine butter and brown sugar, divide and spread evenly between the 2 pans. Sprinkle pecans evenly over both brown sugar mixtures, arrange banana slices evenly over each. Prepare cake mix according to package instructions. Divide batter into the 2 pans. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn cakes upside down on a platter or plate, gently tap bottom and carefully remove pans, replacing caramel mixture that sticks to pan.
Peanut Butter Cup Cookies
By: BUCHKOBEE, NH.
Ingredients
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
Directions:
Preheat oven to 375 degrees F. Sift together the flour, salt and baking soda; set aside. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Molasses Sugar Cookies
By: Karin Christian, Pa.
Ingredients
1 1/2 cups shortening
2 cups white sugar
1/2 cup molasses
2 eggs
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon salt
Directions:
Melt the shortening in a large pan on the stove, and cool. Add sugar, eggs, and molasses, beat well. In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight. Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart. Bake at 375 degrees F. for 8-10 minutes. Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!
Chewy Coconut Cookies
By: N. Hoff, FL.
Ingredients
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 1/3 cups flaked coconut
Directions:
Preheat oven to 350 degrees F. Combine the flour, baking soda, and salt; set aside. In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonful’s onto an ungreased cookie sheet. Cookies should be about 3 inches apart. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.
Coconut Cream Pie
By: Carol H. FL.
Ingredients
3 cups half-and-half
2 eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup flaked coconut, toasted
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed
Directions:
In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm. Top with whipped topping, and with remaining 1/4 cup of coconut. Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F. oven for 5 to 7 minutes, or until golden brown, stirring occasionally.
DON'T FORGET TO VISIT MY WEB SITE AT
http://www.ny-biker.com/fatboy/index.htm
to buy my biker cook books!
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