Online Favorite Recipes to Share ... Bon Appetite!

BBQ Ribs

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Baked Spaghetti

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Cavatelli with Glazed Vegetables

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Golden Potato-Leek Soup

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Chicken and Black Bean Enchiladas
with Gooey Jack Cheese

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 Corn, Tomato and Avocado Salad

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Guacamole Cilantro Lime Cheeseburger

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Cheese Roll

Cannied Yams
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Cream of Asparagus Soup
 

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Maple Pecan Scones

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Maple Walnut Fudge

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Fantasy Fudge

Candy Basics
click here

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Raggedy Ann Cinnamon Chip Muffins

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Key Lime Pie with Meringue Topping

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Rice Pudding
A small handful of golden raisins or other dried fruit, such as cherries or a pinch of saffron threads

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Apple Crisp

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Pound Cake



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Berry Cobbler

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Peach Cobbler

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Nutmeg Muffins


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Szechuan Beef Stir-Fry
15 minutes

     Ingredients:

BBQ Ribs

Ingredients:

3 lbs baby back ribs
Kosher salt and freshly ground black pepper
2 slices smoked bacon
2 bunches of fresh thyme
Extra-virgin olive oil
1/2 onion, peeled
2 garlic cloves, peeled
2 cups ketchup
1 cup peach preserves
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon ground paprika
Freshly ground black pepper

Preheat oven to 250 degrees F. Put 2 slabs of baby back ribs (about 3 pounds) on a baking sheet. Season the 2 slabs of ribs with salt, pepper, fresh thyme and some olive oil. Place them in the oven and bake -- low and slow -- for 2 1/2 hours.

As the ribs are baking, make the BBQ sauce. Start by wrapping 2 bacon slices around 1 bunch of fresh thyme and tie off with kitchen twine to make a nice bundle. Pour 2 tablespoons of olive oil into a large saucepan over medium heat. Add the bacon and thyme bundle and cook for 3-4 minutes to render the bacon fat and give the sauce a nice smoky taste. Peel 1/2 onion and 2 garlic cloves, and add to pan. Cook for 5 minutes. Add 2 cups ketchup, 1 cup peach preserves, 1/4 cup brown sugar, 1/4 cup molasses, 2 tablespoons red wine vinegar, 1 tablespoon dry mustard, 1 teaspoon ground cumin, 1 teaspoon ground paprika, and some freshly ground black pepper to saucepan. Give the sauce a stir and turn the heat down to low. Cook for 15-20 minutes to meld the flavors.

Baste the ribs with BBQ sauce and let them continue cooking, basting once every 15 minutes until the 2 1/2 hour cooking time is finished. When the ribs are cooked, take them out of the oven. Cut ribs straight through on an angle. Pick the onion and garlic out of the BBQ sauce and serve with ribs.

Directions

For enchiladas:

• 1 large white onion, cut crosswise into 1/2-inch-thick rounds
• 2 red bell peppers, quartered
• 3/4 pound medium zucchini, cut lengthwise into 1/4-inch-thick slices
• 12 (6-to 7-inch) soft corn tortillas
• 1/2 cup vegetable oil
• 6 ounces crumbled queso fresco or ricotta salata

For pumpkin-seed salsa:

• 1 tablespoon finely chopped fresh serrano chile, including seeds
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 1/3 cups raw green (hulled) pumpkin seeds (pepitas)
• 1/2 cup vegetable oil
• 2 cups chopped cilantro
• 1 1/2 cups water

• 2 medium tomatoes, chopped
• 1/4 cup finely chopped white onion
• 2 teaspoons finely chopped fresh serrano chile, including seeds
• 2 tablespoons fresh lime juice
   

  Start enchiladas:
  Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .

  Preheat oven to 350°F .

  Secure each onion round with a wooden pick for grilling. Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for bell peppers and zucchini; 10 to 12 minutes for onion), transferring to a bowl.

  Wrap tortillas in stacks of 6 in foil and heat in oven, about 15 minutes.

  Meanwhile, make pumpkin-seed salsa:
  Cook chile, garlic, cumin, and pumpkin seeds in oil in a 10-inch heavy skillet over medium-high heat, stirring, until seeds pop, 4 to 5 minutes. Transfer 3 tablespoons seeds with a slotted spoon to a bowl and reserve. Purée remaining seeds and oil with cilantro, water, and 1/2 teaspoon salt in a blender until smooth.

  Make tomato salsa:
  Stir together tomatoes, onion, chile, lime juice, and 1/4 teaspoon salt.

  Assemble and fry enchiladas:
  Cut vegetables into strips. Spread 2 teaspoons pumpkin-seed salsa on each warm tortilla and top with some of grilled vegetables, then roll up. Heat oil (1/2 cup) in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry enchiladas, seam side down first, in 2 batches, turning once, until lightly browned and heated through, about 2 minutes per batch. Transfer enchiladas to plates, then drizzle with remaining pumpkin-seed salsa and sprinkle with reserved seeds and cheese. Serve with tomato salsa.

  Cooks' note: Vegetables can be cooked in an oiled hot grill pan.

   

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Baked Spaghetti

2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 cloves garlic, chopped
1/4 cup chopped fresh parsley leaves
 1/2 teaspoons Italian seasoning
1/2  teaspoons ground pepper
1/2 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterey Jack

Maple Walnut Fudge

 Ingredients:

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. package white chips
1 7-oz. jar Kraft Marshmallow creme
1 cup chopped nuts
2 1/4 teaspoon maple flavoring

Traditional method:

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Microwave method:

Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9 inch baking pan. Cool at room temperature; cut into squares.  Makes 3 pounds.

Note: Can be made in a smaller pan for thicker squares (yield will be reduced).

Raggedy Ann Cinnamon Chip Muffins

This recipe makes ten large,
 well-domed muffins
 or 12 smaller ones

These muffins are made with cinnamon baking chips. In the high heat of the oven (the oven is set to 425 degrees), the cinnamon chips melt leaving swirls of cinnamon through the muffins. With all that melting cinnamon, the tops are often roughhewn and ragged and hence the name, Raggedy Ann Cinnamon Chip Muffins.

Ingredients:

2 large eggs
1 cup buttermilk
1 teaspoon vanilla
2 cups all-purpose flour
1/3 cup whole rolled oats
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup Prepared Pantry or equal cinnamon chips

For the topping:
2 tablespoons granulated sugar
1/2 teaspoon cinnamon

Directions:
Preheat oven to 425 degrees. Grease a muffin pan.

1. Whisk the eggs together in a small bowl. Add the buttermilk and vanilla.  Set aside.
2. In a medium bowl, mix the flour, oats, sugar, baking soda, baking powder, salt, and cinnamon together.
3. Make a well in the dry ingredients and add the liquid ingredients.  Stir only until combined.  Add the cinnamon chips.
4. Drop the batter into the greased muffin cups.  Mix the two tablespoons sugar and 1/2 teaspoon cinnamon together.  Spoon the cinnamon sugar over the muffins.
5. Place the muffin pan in the oven.  Immediately turn the temperature down to 375 degrees.  Bake for 15 minutes or until done.  Baking times will vary depending on how well your oven holds heat.  Cool the muffins on a wire rack.
 

Ingredients:

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. package semi-sweet chocolate chips
1 7-oz. jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract

Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Microwave method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9 inch baking pan. Cool at room temperature; cut into squares.  Makes 3 pounds.

Golden Potato-Leek Soup

INGREDIENTS

• 1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
• 10 slices bacon
• 2 (8 inch) unbaked pie shells
• 1 egg white, lightly beaten
• 4 eggs
• 1 1/2 cups half-and-half cream
• 1/4 teaspoon ground nutmeg
• salt and pepper to taste

• 2 cups shredded Swiss cheese
   

• Directions

1. Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
4. In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
5. Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving

INGREDIENTS

Guacamole
2 avocados - halved, peeled, and pitted
1/2 lime, juiced
1 teaspoon chili powder
1 fresh jalapeno peppers, seeded and minced
1/2 cup chopped cilantro
1/2 cup diced tomatoes
1/4 cup minced onion
1 1/2 teaspoons minced garlic
1/4 teaspoon salt to taste

Burger

2 pounds lean ground beef
1/2 lime, juiced
1 tablespoon minced garlic
1/2 cup diced onion
 slices Monterey Jack cheese
6 hamburger buns

DIRECTIONS

Preheat an outdoor grill for medium heat.

To make the guacamole, mash the avocado in a medium bowl with the juice of half a lime, chili powder, jalapeno, cilantro, 1/4 cup onion, and 1 1/2 teaspoons of minced garlic and tomatoes; season to taste with salt, and set aside.

In a large bowl, mix together beef, the juice of half a lime, 1 tablespoon garlic, 1/2 cup diced onion.  Form the meat into 6 patties.

Cook the burgers to desired doneness on the preheated grill. Add a slice of cheese to each burger during the last minute of cooking. Serve on toasted buns with a dollop of guacamole.

Rice Pudding

 

A small handful of golden raisins or other dried fruit,
such as cherries or a pinch of saffron threads

Ingredients:

 2 cups flour
 1 teaspoon salt
 3/4 cup solid vegetable shortening
 1/3 cup ice water

For the filling:

 1 stick unsalted butter
 4 pounds fresh or frozen peaches, peeled, pitted and sliced
 4 cups sugar
 4 tablespoons flour
 1/2 teaspoon cinnamon
 1/2 teaspoon nutmeg
 1 teaspoon vanilla
 12 scoops of vanilla ice cream

Directions:

Preheat the oven to 350 degrees F. In mixing bowl, combine flour, salt and shortening. Mix until the mixture becomes mealy. Add water and mix well.

Form into a ball and cover with plastic wrap. Refrigerate until ready to use. For the filling: Melt the butter in a large saucepan, over medium heat.

Add peaches and mix well. In a small bowl, combine sugar, flour, cinnamon and nutmeg. Add to the peaches and mix well. Reduce the heat to low and continue to cook for 8 to 10 minutes. Remove from the heat and cool completely. Stir in the vanilla and set aside. Remove the dough from the refrigerator and divide in half. On a floured surface, roll out half of the dough into a rectangle, 12 by 10 inches. Using a knife, cut the dough to fit the pan, reserving the excess trim. Place the dough in an 11 by 9 x 4 inch pan and press down to mold. Pour half of the filling over the crust. Cut reserved dough into nickel-size pieces. Dot peach filling with dough. Pour remaining filling over the dough pieces. Roll out remaining ball of dough and place on top of the peaches, pinching the edges to seal in the juices.

Make 3 slits in the top crust and place in oven. Bake for 30 to 40 minutes or until golden brown. Remove from oven and rest for 10 minutes before serving. Spoon cobbler into individual bowls and serve with a scoop of ice cream.

What is the difference between sweet potatoes and yams?

    Although yams and sweet potatoes are both angiosperms (flowering plants), they are not related
 botanically. Yams are a monocot (a plant having one embryonic seed leaf) and from the
Dioscoreaceae or Yam family. Sweet Potatoes, often called ‘yams’, are a dicot (a plant having
 two embryonic seed leaves) and are from the Convolvulacea or morning glory family.

Yams
Yams are closely related to lilies and grasses. Native to Africa and Asia, yams vary in size from that of a small potato to a
 record 130 pounds (as of 1999). There are over 600 varieties of yams and 95% of these crops are grown in Africa.
Compared to sweet potatoes, yams are starchier and drier.

Sweet Potatoes
The many varieties of sweet potatoes (Ipomoea batatas) are members of the morning glory family, Convolvulacea.
The skin color can range from white to yellow, red, purple or brown. The flesh also ranges in color from white to yellow,
 orange, or orange-red. Sweet potato varieties are classified as either ‘firm’ or ‘soft’. When cooked, those in the ‘firm’
category remain firm, while ‘soft’ varieties become soft and moist. It is the ‘soft’ varieties that are often labeled as yams
in the United States.
 

Why the confusion?
In the United States, firm varieties of sweet potatoes were produced before soft varieties. When soft varieties were first grown commercially, there was a need to differentiate between the two. African slaves had already been calling the ‘soft’
sweet potatoes ‘yams’ because they resembled the yams in Africa. Thus, ‘soft’ sweet potatoes were referred to as
‘yams’ to distinguish them from the ‘firm’ varieties.

Today the U.S. Department of Agriculture requires labels with the term ‘yam’ to be accompanied by the term
‘sweet potato.’ Unless you specifically search for yams, which are usually found in an international market, you are
probably eating sweet potatoes!

Grilled Salmon

Ingredients:

4 salmon fillets (6 oz. each),
4 red skin potatoes,
4 handfuls fresh baby spinach,
2 shallots, sliced,
2 Tbsp. olive oil,
1 Tbsp. lemon juice,
1 tsp. chopped dill,
1 tsp. salt and 1/2 tsp. freshly ground black pepper.

Recipe:
 

Mix the olive oil, lemon juice, chopped dill, salt and pepper in a plate and dip the salmon fillets in the mixture before grilling. Heat the grill to medium-high temperature and grease it before placing the salmon fillets on it. Grill the salmon fillets on all sides, for approximately 3-4 minutes per side. If the salmon is not yet ready, transfer it on a baking pan and finish it in the oven. In the meantime, roast the red skin potatoes and saute the baby spinach with the shallots. Serve the roasted red skin potatoes in the center of the plate, the sauted spinach over the potato and the grilled salmon fillet over the spinach

Ingredients:

1 pound fat asparagus
6 Tbsp unsalted butter
1 shallot, finely chopped
1 small onion, finely chopped
1 bay leaf
pinch of nutmeg
6 Tbsp flour
3 cups chicken stock, hot
1 cup heavy cream
salt to taste
white pepper to taste
4 baguette croutons
2 Tbsp sour cream
4 sprigs fresh Thyme

Instructions:

Trim the woody ends from the bottom of the asparagus, and discard. Peel the remaining spears, reserving the peels. Cut these spears in half, and finely chop the bottom halves. Cut the top halves into 1/4-inch pieces, blanch in lightly salted boiling water, and set aside.

Sauté the shallot, onion, bay leaf, peelings, and finely chopped asparagus in the butter. Add the nutmeg and flour, blend well, and cook 5 minutes without browning. Add the hot stock, blend thoroughly, and simmer 30 minutes. Purée in a blender or food processor, strain, and return to the fire. Add the cream and the blanched asparagus pieces, and adjust seasoning with salt and white pepper. Spread the croutons with the sour cream, top with a sprig of chervil, and serve on top of the soup.