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Recipes
*STUFFED STEAK SPIRALS
By stepjo7269
Taste of Home Light & Tasty By: Margaret Pache of Mesa, Arizona
- Directions:
- 1/4 cup chopped sun-dried tomatoes (not packed in oil)
- 1/2 cup boiling water
- 1/2 cup grated Parmesan cheese
- 1/4 cup minced fresh parsley
- 1 tablespoon prepared horseradish, drained
- 1 to 1 -1/2 teaspoons coarsely ground pepper
- 1 beef flank steak (1-1/2 pounds)
- 2 teaspoons canola oil
- ● Place tomatoes in a small bowl; add water. Cover and let stand for 5 minutes; drain. Stir in the Parmesan cheese, parsley, horseradish and pepper; set aside.
- ● Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness.
- ● Remove plastic; spoon tomato mixture over meat to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Tie with kitchen string.
- ● Line a shallow roasting pan with heavy-duty foil; coat the foil with cooking spray.
- ● In a large nonstick skillet coated with cooking spray, brown meat in oil on all sides. Place in prepared pan.
- ● Bake, uncovered, at 400 degrees for 30-40 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Let stand for 10-15 minutes.
- ● Remove string and cut into slices.
APPLE & BROWN RICE MUFFINS
By stepjo7269
Joy Lambert
- 1 C. cooked brown rice
- ½ C. flour
- 3/4 C. whole wheat flour
- 2 tea. baking powder
- ½ tea. salt
- ½ tea. cinnamon
- 1/4 c. butter, melted
- 1 C. apples shredded (unpeeled)
- 1/2 C. milk
- 1 egg
- ½ C. brown sugar
- ●Sift together the flour, baking powder, cinnamon and salt.
- ●Add the rice, butter, apples, milk, egg, and brown sugar and stir just to moisten.
- ●Grease muffin tins and fill about 2/3 full.
SWEET POTATO CROWNS
By stepjo7269
Mr
- Directions:
- 3 tablespoons vegetable oil
- 1/2 teaspoon salt
- 2 large unpeeled sweet potatoes, cut into 1-1/2-inch slices with ends discarded
- 1/4 cup light brown sugar
- 1/4 cup chopped pecans
- 1/4 teaspoon ground cinnamon
- 1 tablespoon butter, softened
- ●Preheat oven to 400 degrees F.
- ●In a large bowl, combine oil and salt; mix well. Add sweet potatoes and toss until evenly coated.
- ●Place on a rimmed baking sheet and cook 25 to 30 minutes, or until fork-tender.
- ●Meanwhile, in a small bowl, mix together brown sugar, pecans, cinnamon, and butter until crumbly.
- ●Sprinkle sugar pecan mixture on each potato round and return to oven; cook 8 to 10 minutes, or until sugar is melted. Serve immediately.
OVERNIGHT HONEY-WHEAT ROLLS
By stepjo7269
Taste of Home
- 1 package (1/4 ounce) active dry yeast
- 1-1/4 cups warm water (110° to 115°), divided
- 2 egg whites
- 1/3 cup honey
- 1/4 cup canola oil
- 1 teaspoon salt
- 1-1/2 cups whole wheat flour
- 2-1/2 cups all-purpose flour
- Melted butter, optional
- Directions
- ●In a small bowl, dissolve yeast in 1/4 cup warm water.
- ●In a large bowl, beat egg whites until foamy. Add the yeast mixture, honey, oil, salt, whole wheat flour and remaining water. Beat on medium speed for 3 minutes. Beat until smooth.
- ●Stir in enough all-purpose flour to form a soft dough (dough will be sticky). Cover and refrigerate overnight.
- ●Punch dough down. Turn onto a well-floured surface; divide in half. Shape each portion into nine balls.
- ●To form knots, roll each ball into a 10-in. rope; tie into a knot. Tuck ends under. Place rolls 2 in. apart on greased baking sheets.
- ●Cover and let rise until doubled, about 50 minutes. Bake at 375 degrees for 10-12 minutes or until golden brown. Brush with melted butter if desired.
TEXAS JALAPEÑO PEPPER APPETIZER
By stepjo7269
Dee Gray
- Directions:
- 12-14 jalapeno peppers halved and seeded
- 8 oz. cream cheese
- 8 oz. cheddar cheese, grated
- 12-14 slices bacon
- 1 small pkg Hidden Valley Ranch dressing mix
- ●Mix cream cheese, cheese, and dressing mix together.
- ●Stuff peppers with cheese mixture.
- ●Wrap bacon around each pepper and fasten with a toothpick.
- ●Bake at 450 degrees for 15 minutes.
SOUR PECAN PIE
By stepjo7269
Ann Turner
- 4 eggs
- 1 1/4 C. sugar cane syrup (may use maple syrup)
- 1 ½ C. broken pecans, coarsely broken
- 1 C. sugar
- 4 T. butter
- 1 tea. vanilla
- 1 uncooked pie shell
- ●Boil sugar and syrup together 2-3 min.
- ●Beat eggs (not too stiff) and slowly pour in hot syrup. Add butter, vanilla and pecans.
SHRIMP DIP
By stepjo7269
Paula Watkins
- 1 lg. pkg. Philadelphia cream cheese
- 1 lg. can shrimp (I Used 1 lb. fresh shrimp cooked for 2 min.)
- Juice from 1/2 lemon
- 1/4 to 1/2 grated onion (I used 3 small green onions with some of the green)
- 1 tea. to 2 tea. hot sauce
- horse relish (2 tea.) if desired
CRUNCHY CARAMEL APPLE PIE
By stepjo7269
Better Homes and Gardens
- Crumb Topping:
- 1 1 1 recipe pastry for single-Crust Pie
- ½ C. sugar
- 3 3 3 T. all-purpose flour
- 1 1 1 tea. Ground cinnamon
- 1/8 1/8 1/8 tea. Salt
- 6 6 6 C. thinly sliced, peeled cooking apples (Idareds, Jonathans, or Northern Spys)
- 1 1 1 recipe Crumb Topping
- ½ C. chopped pecans
- 1/4 1/4 1/4 C. caramel ice-cream topping
- to 12 to 9 to On a lightly floured surface, roll out dough to a 12 in. circle. Transfer pastry to a 9 in. pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim; crimp edge as desired.
- to a large mixing bowl stir together sugar, flour, cinnamon, and salt. Add apple slices and gently toss till coated. Transfer apple mixture to the pastry-lined pie plate.
- ●Sprinkle crumb topping over apple mixture.
- 1 together 1 C. packed brown sugar, ½ C. all-purpose flour, and ½ C. quick-cooking rolled oats. Using a pastry blender, cut in ½ C. butter or margarine till the topping mixture resenbles coarse crumbs.
FANNIE FARMER'S CLASSIC BAKED MACARONI AND CHEESE
By stepjo7269
FoodNetwork
- Ingredients:
- 1 (8 ounce) package macaroni
- 4 tablespoons butter
- 4 tablespoons flour
- 1 cup milk
- 1 cup cream
- 1/2 teaspoon salt
- fresh ground black pepper, to taste
- 2 cups cheddar cheese, shredded good quality
- 1/2 cup breadcrumbs, buttered
- Directions:
- 1 . Preheat oven to 400°F.
- 2 . Cook and drain macaroni according to package directions; set aside.
- 3 . In a large saucepan melt butter.
- 4 . Add flour mixed with salt and pepper, using a whisk to stir until well blended.
- 5 . Pour milk and cream in gradually; stirring constantly.
- 6 . Bring to boiling point and boil 2 minutes (stirring constantly).
- 7 . Reduce heat and cook (stirring constantly) 10 minutes.
- 8 . Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
- 9 . Turn off flame.
- 10 . Add macaroni to the saucepan and toss to coat with the cheese sauce.
- 11 . Transfer macaroni to a buttered baking dish.
- 12 . Sprinkle with breadcrumbs.
- 13 . Bake 20 minutes until the top is golden brown.
TROUT MEUNIERE
By stepjo7269
Taste of Home By: Nancy Kelley, Nashville
- 4 trout fillets (6 ounces each)
- 1-1/3 cups crushed saltines
- 4 tablespoons butter, divided
- 1 package (2-1/4 ounces) sliced almonds
- 2 tablespoons lemon juice
- Directions
- ●Coat both sides of fillets with crushed saltines. In a large skillet, melt 3 tablespoons butter over medium-high heat.
- ●Cook fillets for 3-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
- ●In the same skillet, cook and stir the almonds in remaining butter until lightly toasted. Stir in the lemon juice. Serve over trout. Yield: 4 servings.