http://www.food.com/recipe/radical-ride-granola-mix-2007-208558
i recommend 20 minutes - 25 = burnt :)
Ingredients
o 1/4 cup apple jelly ( or your favourite jelly)
o 3 tablespoons granulated sugar
o 2 tablespoons butter or 2 tablespoons margarine
o 1/2 teaspoon ground cinnamon
o 1 cup rolled quick-cooking oats ( old fashioned)
o 1/2 cup slivered almonds
o 1/4 cup shelled sunflower seeds
o 1/4 cup coconut
Directions
1. Turn on the oven to 325 degrees F.
2. Put jelly, sugar, butter, and cinnamon in a saucepan, and over low to medium heat cook until all is melted and the sugar is well dissolved.
3. Remove from heat. Turn off the stove.
4. Add the rolled oats ( not instant) , nuts, seeds and coconut, stir well with a wooden spoon.
5. Pour the mixture into the ungreased baking sheet 9 x 13 inches.
6. Spread evenly and place in oven .
7. Twice during the baking time open the door and stir with spoon.
8. Bake for 20 to 25 minutes until lightly golden brown.
9. Turn off oven, and using again those hot pads, remove from oven to a rack.
10. Cool completely.
11. Store cooled mixture in a plastic container and cover tight.
12. Store in cool dry place for up to two weeks.
Sunday, March 6, 2011
Vanilla Granola
Vanilla Granola from Allrecipes.com
Ingredients:
6 cups quick cooking oats
1 cup chopped walnuts
1/2 cup flaked coconutVanilla Granola
Rated: rating
Prep Time: 15 Minutes Ready In: 1 Hour 5 Minutes
Submitted By: Elsie Beachy Cook Time: 50 Minutes Servings: 10
"This recipe was given to me by my aunt, who often prepared it for her own family. My family just loves the vanilla flavor and the sesame seeds."
Ingredients:
6 cups quick cooking oats
1 cup chopped walnuts
1/2 cup flaked coconut
1/2 cup sesame seeds
2/3 cup vegetable oil
1/2 cup honey
1/2 cup packed brown sugar
2 tablespoons water
1 1/2 teaspoons vanilla extract
Directions:
1. In a large bowl, toss oats, walnuts, coconut and sesame seeds. In a saucepan over medium heat, cook oil, honey, brown sugar, water and vanilla until well mixed. Pour over oat mixture and stir to coat evenly. Pour into two greased 13-in. x 9-in. x 2-in. baking pans. Bake at 275 degrees F for 50-60 minutes or until golden brown, stirring every 15 minutes. Cool, stirring occasionally. Store in an airtight container.
1/2 cup sesame seeds
2/3 cup vegetable oil
1/2 cup honey
1/2 cup packed brown sugar
2 tablespoons water
1 1/2 teaspoons vanilla extract
Directions:
1. In a large bowl, toss oats, walnuts, coconut and sesame seeds. In a saucepan over medium heat, cook oil, honey, brown sugar, water and vanilla until well mixed. Pour over oat mixture and stir to coat evenly. Pour into two greased 13-in. x 9-in. x 2-in. baking pans. Bake at 275 degrees F for 50-60 minutes or until golden brown, stirring every 15 minutes. Cool, stirring occasionally. Store in an airtight container.
Ingredients:
6 cups quick cooking oats
1 cup chopped walnuts
1/2 cup flaked coconutVanilla Granola
Rated: rating
Prep Time: 15 Minutes Ready In: 1 Hour 5 Minutes
Submitted By: Elsie Beachy Cook Time: 50 Minutes Servings: 10
"This recipe was given to me by my aunt, who often prepared it for her own family. My family just loves the vanilla flavor and the sesame seeds."
Ingredients:
6 cups quick cooking oats
1 cup chopped walnuts
1/2 cup flaked coconut
1/2 cup sesame seeds
2/3 cup vegetable oil
1/2 cup honey
1/2 cup packed brown sugar
2 tablespoons water
1 1/2 teaspoons vanilla extract
Directions:
1. In a large bowl, toss oats, walnuts, coconut and sesame seeds. In a saucepan over medium heat, cook oil, honey, brown sugar, water and vanilla until well mixed. Pour over oat mixture and stir to coat evenly. Pour into two greased 13-in. x 9-in. x 2-in. baking pans. Bake at 275 degrees F for 50-60 minutes or until golden brown, stirring every 15 minutes. Cool, stirring occasionally. Store in an airtight container.
1/2 cup sesame seeds
2/3 cup vegetable oil
1/2 cup honey
1/2 cup packed brown sugar
2 tablespoons water
1 1/2 teaspoons vanilla extract
Directions:
1. In a large bowl, toss oats, walnuts, coconut and sesame seeds. In a saucepan over medium heat, cook oil, honey, brown sugar, water and vanilla until well mixed. Pour over oat mixture and stir to coat evenly. Pour into two greased 13-in. x 9-in. x 2-in. baking pans. Bake at 275 degrees F for 50-60 minutes or until golden brown, stirring every 15 minutes. Cool, stirring occasionally. Store in an airtight container.
Biscuits and Gravy
Biscuits from All Recipes.com
Ingredients
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup milk
• 1 teaspoon butter or margarine
1. In a bowl, combine flour, baking powder and salt. Combine milk and butter; stir into dry ingredients just until blended. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 450 degrees F for 10-12 minutes or until golden brown.
*** I cooked my biscuits in greased muffin tins and they turned out just fine.
Gravy: Bob Evans
I lb of Bob Evans Original Prok Sausage
1/4 cup of flour
2 cups of Milk
Salt and Pepper to taste
Brown meat until no longer pink. Turn heat to medium and stir in flour until dissolved. Then pour in milk and cook until thick and bubbly. Salt and pepper to taste.
Ingredients
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup milk
• 1 teaspoon butter or margarine
1. In a bowl, combine flour, baking powder and salt. Combine milk and butter; stir into dry ingredients just until blended. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 450 degrees F for 10-12 minutes or until golden brown.
*** I cooked my biscuits in greased muffin tins and they turned out just fine.
Gravy: Bob Evans
I lb of Bob Evans Original Prok Sausage
1/4 cup of flour
2 cups of Milk
Salt and Pepper to taste
Brown meat until no longer pink. Turn heat to medium and stir in flour until dissolved. Then pour in milk and cook until thick and bubbly. Salt and pepper to taste.
Carmel Apple French Toast
1 pkg cream cheese
1 dozen eggs beaten
1 cup milk
1 cup REAL maple syrup
1 tsp vanilla, healthy dash of ginger and nutmeg
1 loaf white bread, cubed. (Now here's the tricky part -- you need something dense -- don't skimp on the bread. I like Pepperidge Farms white bread.) If you decide to use something different I'd use only 3/4's of it.
1 finely sliced or diced green apple (roll in brown sugar/cinnamon)
Cinnamon & Sugar mixture (about 1 1/2 cups)
In a mixing bowl ... mix the beaten eggs, milk, syrup and vanilla. Cube bread, throw in bowl and squish EVERYTHING (including apple) together. Pour in to 9 X 13 heavily greased pan. Place random, small blobs of cream cheese in mixture. Top with COPIOUS amount of cinnamon/sugar mixture. (Again, don't skimp.) Place overnight in 'fridge.
Bake at 350 for 30 minutes covered. And another 20-30 mins uncovered. The casserole needs ample time to set up -- so give yourself an hour. Serve with more maple syrup. Go in to cardiac arrest.
1 dozen eggs beaten
1 cup milk
1 cup REAL maple syrup
1 tsp vanilla, healthy dash of ginger and nutmeg
1 loaf white bread, cubed. (Now here's the tricky part -- you need something dense -- don't skimp on the bread. I like Pepperidge Farms white bread.) If you decide to use something different I'd use only 3/4's of it.
1 finely sliced or diced green apple (roll in brown sugar/cinnamon)
Cinnamon & Sugar mixture (about 1 1/2 cups)
In a mixing bowl ... mix the beaten eggs, milk, syrup and vanilla. Cube bread, throw in bowl and squish EVERYTHING (including apple) together. Pour in to 9 X 13 heavily greased pan. Place random, small blobs of cream cheese in mixture. Top with COPIOUS amount of cinnamon/sugar mixture. (Again, don't skimp.) Place overnight in 'fridge.
Bake at 350 for 30 minutes covered. And another 20-30 mins uncovered. The casserole needs ample time to set up -- so give yourself an hour. Serve with more maple syrup. Go in to cardiac arrest.
Egg bake with Potato Crust
1 russet potato sliced VERY thin
6 eggs
2 tbsp milk
1/2 c chopped green and red peppers
1/2 c cheddar cheese shredded
6 slices of cooked bacon chopped
extra cheese to sprinkle on top
Place the potato slices in a greased pie dish to form a crust. Salt and pepper them. Put in cheese, green/red peppers, and cheese. whisk the milk and egg together and pour over the top. Season with salt and pepper (parsley if you have it)
bake at 350 for about 25 mins under golden brown on top
6 eggs
2 tbsp milk
1/2 c chopped green and red peppers
1/2 c cheddar cheese shredded
6 slices of cooked bacon chopped
extra cheese to sprinkle on top
Place the potato slices in a greased pie dish to form a crust. Salt and pepper them. Put in cheese, green/red peppers, and cheese. whisk the milk and egg together and pour over the top. Season with salt and pepper (parsley if you have it)
bake at 350 for about 25 mins under golden brown on top
Tuesday, February 1, 2011
Chinese Spare Ribs (Chinese night)
Ingredients
3 tablespoons hoisin sauce
1 tablespoon ketchup
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon rice vinegar
1 teaspoon lemon juice
1 teaspoon grated fresh ginger
1/2 teaspoon grated fresh garlic
1/4 teaspoon Chinese five-spice powder
1 pound pork spareribs
Directions
In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.
3 tablespoons hoisin sauce
1 tablespoon ketchup
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon rice vinegar
1 teaspoon lemon juice
1 teaspoon grated fresh ginger
1/2 teaspoon grated fresh garlic
1/4 teaspoon Chinese five-spice powder
1 pound pork spareribs
Directions
In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.
Pecan Rice (Holiday Spice)
Ingredients
1 cup brown rice
2 tablespoons margarine
1/4 cup finely chopped onion
1/2 cup finely chopped pecans
2 tablespoons minced parsley
1/4 teaspoon dried basil
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
1/4 teaspoon salt
Directions
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat to low, cover and simmer for 40 minutes.
When rice is done, melt margarine in a small skillet over medium heat. Saute onions, pecans, parsley, basil, ginger, pepper and salt. When onions are tender stir mixture into rice and mix well.
1 cup brown rice
2 tablespoons margarine
1/4 cup finely chopped onion
1/2 cup finely chopped pecans
2 tablespoons minced parsley
1/4 teaspoon dried basil
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
1/4 teaspoon salt
Directions
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat to low, cover and simmer for 40 minutes.
When rice is done, melt margarine in a small skillet over medium heat. Saute onions, pecans, parsley, basil, ginger, pepper and salt. When onions are tender stir mixture into rice and mix well.
Hot and Sour Soup
Chinese night
Ingredients
5 fresh wood ear mushrooms--I didn't use wood ear, I used oyster mushrooms. You could also use white mushrooms.
4 fresh shiitake mushrooms
4 cups chicken stock
1/3 cup diced bamboo shoots
1/3 cup lean ground pork
1 teaspoon soy sauce
1/2 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
1/2 (16 ounce) package firm tofu, cubed
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion
Directions
After trimming off any tough stems, slice the mushrooms. Place the mushrooms, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.
Ingredients
5 fresh wood ear mushrooms--I didn't use wood ear, I used oyster mushrooms. You could also use white mushrooms.
4 fresh shiitake mushrooms
4 cups chicken stock
1/3 cup diced bamboo shoots
1/3 cup lean ground pork
1 teaspoon soy sauce
1/2 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
1/2 (16 ounce) package firm tofu, cubed
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion
Directions
After trimming off any tough stems, slice the mushrooms. Place the mushrooms, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.
Baked Spaghetti Squash
1 medium spagetti squash (2 1/4 lbs)
12 oz bulk Italian sausage
1.5 cups sliced fresh mushrooms
1 medium green or red sweet pepper, chopped
1/3 cup finely chopped onion
3 cloves garlic, minced
1 4 1/4 can chopped pitted ripe olives (optional)
1/2 tsp dried Italian seasonings, crushed
1.5 cups purchased red pasta sauce (I used homemade marinara)
1.5 cups shredded Monterey Jack, mozzarella or Italian blend cheese
1/4 cup snipped fresh Italian (flat leaf) parsley
1 Halve squash crosswise, remove seeds. Place cut sides down in 2 qt rectangular baking dish. (Use one bigger than 9x9 as this was not big enough). Add 1/4 cup water. Cover with vented plastic wrap, Microwave on high power for 13-15 min or until squash is tender when pierced with a fork; rearrange once for even baking. In large skillet, cook mushrooms, sausage, sweet pepper, onion and garlic over medium heat until sausage is no longer pink. Stir to break up sausage. Drain off fat (I did not do this as there was very little fat to drain off).
2. Preheat oven to 350. Scrape pulp from squash (about 3 cups). Wipe out baking dish and coat with non stick spray. Spread half the squash in the dish. Add half the sausage mixture and half the olives. Sprinkle with seasoning and 1/8 tsp black pepper. Top with half the sauce and half the cheese. Top with remaining squash, sausage, olives and sauce. Bake for 30 min. Sprinkle with remaining cheese. Bake 5 min or until cheese is melted. Let stand 10 min. Sprinkle with parsley. Serves 6.
12 oz bulk Italian sausage
1.5 cups sliced fresh mushrooms
1 medium green or red sweet pepper, chopped
1/3 cup finely chopped onion
3 cloves garlic, minced
1 4 1/4 can chopped pitted ripe olives (optional)
1/2 tsp dried Italian seasonings, crushed
1.5 cups purchased red pasta sauce (I used homemade marinara)
1.5 cups shredded Monterey Jack, mozzarella or Italian blend cheese
1/4 cup snipped fresh Italian (flat leaf) parsley
1 Halve squash crosswise, remove seeds. Place cut sides down in 2 qt rectangular baking dish. (Use one bigger than 9x9 as this was not big enough). Add 1/4 cup water. Cover with vented plastic wrap, Microwave on high power for 13-15 min or until squash is tender when pierced with a fork; rearrange once for even baking. In large skillet, cook mushrooms, sausage, sweet pepper, onion and garlic over medium heat until sausage is no longer pink. Stir to break up sausage. Drain off fat (I did not do this as there was very little fat to drain off).
2. Preheat oven to 350. Scrape pulp from squash (about 3 cups). Wipe out baking dish and coat with non stick spray. Spread half the squash in the dish. Add half the sausage mixture and half the olives. Sprinkle with seasoning and 1/8 tsp black pepper. Top with half the sauce and half the cheese. Top with remaining squash, sausage, olives and sauce. Bake for 30 min. Sprinkle with remaining cheese. Bake 5 min or until cheese is melted. Let stand 10 min. Sprinkle with parsley. Serves 6.
Sunday, January 30, 2011
Lychee Ice Cream
recipe from lycheesonline.com
1½ cups canned seedless lychees, drained & diced
2 cups heavy cream
1 cup milk
¾ cup sugar ( i used a little less)
2 egg yolks, beaten
¼ cup fresh lemon juice (i used a little less)
1. Combine the cream, milk and sugar in a saucepan or double boiler; heat until warm and the sugar is completely dissolved. Add 1 cup of the cream mixture to the yolks while whisking lightly. Gradually pour the egg mixture back into the cream mixture while continuing to whisk lightly.
2. Cook over medium heat, stirring constantly, until the back of your spoon is thinly coated, about 8 minutes. Do not allow to boil or the ice cream custard mixture will curdle.
3. Add the lychee and lemon juice and let it cool in the refrigerator overnight.
4. Freeze in an electric or manual ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker you can put the ice cream custard in a bowl and put it in your freezer until frozen.
4 Servings
1½ cups canned seedless lychees, drained & diced
2 cups heavy cream
1 cup milk
¾ cup sugar ( i used a little less)
2 egg yolks, beaten
¼ cup fresh lemon juice (i used a little less)
1. Combine the cream, milk and sugar in a saucepan or double boiler; heat until warm and the sugar is completely dissolved. Add 1 cup of the cream mixture to the yolks while whisking lightly. Gradually pour the egg mixture back into the cream mixture while continuing to whisk lightly.
2. Cook over medium heat, stirring constantly, until the back of your spoon is thinly coated, about 8 minutes. Do not allow to boil or the ice cream custard mixture will curdle.
3. Add the lychee and lemon juice and let it cool in the refrigerator overnight.
4. Freeze in an electric or manual ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker you can put the ice cream custard in a bowl and put it in your freezer until frozen.
4 Servings
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