VampCora RLE FE 2 xtremesaint's blog: "Recipes"

Ingredients 2 tablespoon sugar, brown (packed) 1 tablespoon butter 1 medium apple(s) 1/4 cup(s) raisins 1 cup(s) rice, arborio 1/2 teaspoon cinnamon, ground 1/8 teaspoon salt 1/4 cup(s) wine, dry Marsala 1 cup(s) apple cider 4 cup(s) water Preparation Heat sugar and 1 tablespoon butter in large non-stick skillet over medium heat. Add apple and raisins; saute quickly. Add rice, salt and cinnamon; stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium high; stir in apple juice. Cook, uncovered, stirring frequently, until juice is absorbed. Continue stirring and adding water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes. Serve immediately.

Ingredients 4 ounce(s) egg noodles, medium 1/2 cup(s) egg substitute 3 tablespoon sugar 1/4 teaspoon cinnamon, ground dash(es) nutmeg, ground 1/2 cup(s) cottage cheese, low-fat 1/3 cup(s) applesauce, unsweetened 1/4 cup(s) apples, dried 18 teaspoon jam, raspberry Preparation Preheat the oven to 350 degrees F. Prepare egg noodles according to package directions. While the noodles are cooking, beat the egg substitute, sugar, cinnamon and nutmeg in a large bowl until the sugar is dissolved and the mixture is foamy. Fold in the cottage cheese, applesauce and chopped dried apple or raisins. Lightly spray a muffin tin (preferably non-stick) with the vegetable oil cooking spray. (Do not use baking cups.) Drain the noodles in a colander and immediately add them to the egg mixture. Fill each muffin tin 1/2 full. Add 2 teaspoons raspberry jam to each cup, then fill the muffin cups to full. Bake until firm and the tops are golden brown, about 45 minutes. Serve warm.

Ingredients 1 pizza crust 2 tablespoon oil, olive 1 pounds mushrooms, fresh 4 clove(s) garlic 1/2 cup(s) cheese, Parmesan 2 ounce(s) prosciutto 1 large onion(s), green 1/2 teaspoon pepper, black ground 1/2 teaspoon Italian seasoning, dried Preparation Preheat outdoor grill or broiler until hot. Place pizza crust on a rack with the top side facing the heat; grill until toasted, about 5 minutes; remove. In a large skillet, over medium -high heat, heat olive oil. Add mushrooms and garlic; cook and stir until tender, about 7 minutes. Sprinkle 1/4 cup of the Parmesan evenly over pizza crust. Top with mushrooms; scatter prosciutto and roasted peppers over mushrooms. Sprinkle with green onion, black pepper, Italian seasoning and remaining 1/4 cup of cheese. Grill or broil until hot, about 5 minutes. Cut into wedges. Serve immediately.

Ingredients 1/8 teaspoon pepper, black 1/4 teaspoon salt 1/4 cup(s) flour, all-purpose 4 chicken, breast 1 tablespoon oil, olive 1/2 cup(s) wine, dry Marsala 1/2 cup(s) broth, chicken 1/2 lemon 1/2 cup(s) mushrooms, fresh 1 tablespoon parsley, fresh Preparation 1. Mix pepper, salt, and flour. Coat chicken with seasoned flour. 2. In a heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides. Remove chicken from skillet and set aside. 3. Add wine to the skillet and stir until heated. Stir in juice, stock, and mushrooms. Reduce heat and cook for about 10 minutes until the sauce is partially reduced. 4. Return browned chicken breasts to skillet. Spoon sauce over the chicken. 5. Cover and cook for five to 10 minutes or until chicken is done. 6. Serve sauce over chicken. Garnish with chopped parsley.

Ingredients 1 pounds beef, boneless chuck shoulder pot roast 8 ounce(s) turkey, ground 1 onion(s) 2 clove(s) garlic 1/4 cup(s) oats 1 large egg white(s) 1 teaspoon pumpkin pie spice 1 teaspoon thyme, dried 1/4 teaspoon salt 1/4 teaspoon pepper, black ground 1 1/2 cup(s) orange juice 8 ounce(s) pineapple, crushed 2 tablespoon soy sauce 1/2 tablespoon sugar, brown (packed) 1/2 teaspoon ginger 1/8 teaspoon salt Preparation 1. Preheat the oven to 375 degrees F. In a large bowl, combine the ground beef, ground turkey, onion, garlic, oats, egg white, pumpkin pie spice, thyme, salt, and pepper. Mix well. 2. Roll the meat mixture into about 42 balls, and arrange on a large nonstick spray-coated baking pan. Bake in the upper half of the oven for 12 to 15 minutes or until browned, turning once during browning. 3. For the sauce, combine the orange juice, pineapple, soy sauce, brown sugar, ginger, and salt, in a 3-quart flame proof casserole. Heat the ingredients to a simmer. 4. With a large slotted spoon, transfer the meatballs to the sauce mixture, and simmer uncovered, stirring occasionally. Continue simmering for about 30 to 35 minutes, until the sauce has cooked down and thickened so that it coats the meatballs. 5. Serve at once, or cover and refrigerate. Meatballs will keep in the refrigerator for 3 to 4 days.

Ingredients 1 pork, boneless loin roast 1 teaspoon salt 1 teaspoon pepper, black ground 1 teaspoon sage, dried 12 ounce(s) raspberries, frozen 1 1/2 cup(s) sugar 1/4 teaspoon cloves, ground 1/4 teaspoon ginger, ground 1/4 teaspoon nutmeg, ground 1/4 cup(s) cornstarch 1 tablespoon lemon juice 1 tablespoon butter Preparation Heat oven to 350 degrees F. Sprinkle roast with salt, pepper and sage. Place roast on rack in shallow roasting pan. Roast for 1-1/2 to 2 hours or until meat thermometer registers 155 degrees F. Meanwhile, drain raspberries; reserve liquid, adding water to make 3/4 cup, if necessary. Combine 1/2 cup raspberry liquid with sugar, vinegar, cloves, ginger and nutmeg in a medium saucepan. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Blend cornstarch and remaining 1/4 cup liquid; add to saucepan. Cook over medium heat, stirring constantly, 1 minute or until thickened. Stir in raspberries, lemon juice, butter and food coloring. Place roast on a platter; serve with sauce. Serving Suggestions A great way to get older kids to help in the kitchen. The raspberry sauce is made while the roast is in the oven. Serve with Honey-Glazed Sweet Potatoes and a fresh green salad with a raspberry vinegrette.

Prep: 20 minutes Bake: 35 minutes 1 cup all-purpose flour 3 tbsp granulated sugar 1/3 cup butter 1 1/4 cups granulated sugar 3/4 cup butter, softened 1/4 cup light-color corn syrup 1 egg 1 cup all-purpose flour 1 5-ounce can evaporated milk (2/3 cup) Powdered sugar (optional) 1. In a medium bowl, combine 1 cup flour and 3 tablespoons granulated sugar. Use a pastry blender to cut in 1/3 cup butter until mixture resembles fine crumbs and starts to cling. Pat mixture into the bottom of a 9x9x2-inch baking pan; set aside. 2. For filling: In a mixing bowl, beat 1 1/4 cups granulated sugar and 3/4 cup butter with an electric mixeron medium speed until combined. Beat in corn syrup and egg just until combined. 3. Add 1 cup flour and evaporated milk alternately to beathen sugar-butter mixture, beating until just combined after each addition (batter will appear slightly curdled). Pour into crust-lined baking pan. 4. Bake in a 350 degree oven about 35 minutes, or until the cake is nearly firm when you gently shake it. Cool in pan on a wire rack. If you like, sift powdered sugar over cake before serving.

Prep: 35 minutes Bake: 8 minutes Cool: 10 minutes 5 to 6 cups sliced fresh strawberries 1/2 cup sugar 2 cups all-purpose flour 2 tsp baking powder 1/2 tsp salt 1/2 cup butter or margarine 1 egg, lightly beaten 2/3 cup milk 1 tsp grated orange peel 1/2 cup chopped black walnuts Sweetened Whipped Cream (recipe follows) 1. In bowl, combine berries and 1/4 cup of sugar; set aside. In another bowl, mix flour, the remaining 1/4 cup sugar, baking pwder and salt. Using pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl, combine egg, milk and orange peel; add to flour mixture. Stir until moistened. Stir in nuts. 2. Drop dough into 8 to 10 mounds on ungreased baking sheet; flatten each slightly with back of spoon. Bake in 450 degree oven 8 to 10 minutes, or until golden. Transfer to a wire rack; cool 10 minutes. 3. Using a serrated knife, cut each in half horizontally. Carefully lift off top layers. Place bottom layers in individual dessert dishes. Spoon half of the strawberries and all of the Sweetened Whipped Cream over bottom layers. Replace tops. Spoon remaining berries around shortcake. If you like, sprinkle with additional walnuts and garnish with a whole strawberry. Serve immediately. Makes 8 to 10 servings. Sweetened Whipped Cream: Chill a medium mixing bowl and beaters of electric mixer. In chilled bowl, beat 1 cup whipping cream, 2 tbsp sugar and 1/2 tsp vanilla with electric mixer on medium speed until soft peaks form.

Stand: 30 minutes Prep: 50 minutes Bake: 35 minutes Cool: 15 minutes 3/4 cup butter 3 eggs 2 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 tsp baking soda 3/4 tsp baking powder 1/2 tsp salt 2 cups sugar 2 tsp vanilla 1 1/2 cups milk Chocolate-Sour Cream Frosting (recipe follows) 1. Allow the butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease the bottoms of two 8x8x2-inch square or 9x1 1/2-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour the waxed paper and sides of pans. Or, grease one 13x9x2-inch baking pan. Set the pan(s) aside. 2. In a medium bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt; set aside. 3. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed for 3 to 4 minutes, or until the mixture is well-combined. Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition (about 1 minute total). Beat the vanilla. 4. Alternately add flour mixture and milk to beaten miuxture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. spread batter evenly into the prepared pan(s). 5. Bake in a 350 degree oven for 35 to 40 minutes for 8-inch pans and the 13x9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with Chocolate-Sour Cream frosting. Makes 12 to 16 servings. Chocolate-Sour Cream Frosting: In a large saucepan, melt one 12-ounce package semisweet chocolate pieces (2 cups) and 1/2 cup butter over low heat, stirring frequently. cool the mixture for 5 minutes. Stir in one 8-ounce carton dairy sour cream. Mixture may be slightly warm when powdered sugar is added. Gradually add 4 1/2 to 5 cups powdered sugar (about 1 pound), beating with an electric mixer until the frosting is smooth. This makes enough to frost tops and sides of two 8- or 9-inch cake layers. Halve the recipe to frost the top of a 13x9x2-inch cake. Cover and store frosted cake in the refrigerator.