Sunday, September 12, 2010

Candied Yams

4 medium to large yams, peeled and cut into 1/4's
Boil until fork tender, about 45 minutes.


Place in small pan:

1 Stick Butter
1 Cup Brown Sugar
1/2 Cup Maple Syrup

Heat until butter in melted and incorporated.

Place in 13x9x2 pan and bake for about 60 minutes.

Corn Bread

1 Cup Corn Meal, yellow
1 Cup Flour
1 Cup Milk
1/4 cup oil
1/2 cup sugar
2 eggs
1 Tablespoon Baking Powder

Pre heat oven to 425 F.

Place all items in a large bowl and blend, scraping the bottom to make sure all is incorporated.

Spray 8 x 8 pan with no stick spray. Place batter into pan.

Bake at 425 F. for about 25 minutes.

Saturday, September 11, 2010

Smoked Ham with Brown Sugar and Pineapple Glaze

1 Bone in OR Boneless Smoked Ham

Glaze for Ham

1 cup Brown Sugar
1 1/2 Table Spoons Corn Starch
1 8 1/2 oz can Pineapple Rings
2 Teaspoons Lemon Juice
2 Teaspoons Mustard

Place all of the above in a small sauce pan. Heat and stir until it boils, turn down stove and simmer for about 1 minute stirring to prevent burning.

Place ham in a oven proof pan.
Secure Pineapple rings all over ham with toothpicks.
Spoon glaze over ham.

Bake at 325 for around 3 hours, basting with glaze ever 30 minutes.

Oat Bran Muffins

1 Cup Oat Bran
1 Cup Whole Wheat Flour
3 teaspoons Wheat Gluten
1 Cup Brown Sugar
1 large Carrots, Shredded
2 Bananas, Mashed
1 Cup chopped nuts, (OPTIONAL, any type)
1 Cup Dates, chopped. (can use store bought diced)
2 Eggs
1/4 Cup Canola Oil
2 Teaspoons Vanilla

Add all to a bowl and mix well.

Spray regular sized muffin pans with no stick spray.

Spoon batter into and bake at 400 for about 20 minutes.

Makes 24 muffins, 151 calories per 2.5 grams fiber

Whole mix equals 3,639 calories and 60 grams fiber should you want to break out the calorie and fiber for Texas Sized Muffins.

Shrimp, Mushroom & Blue Cheese Casserole

Serves 2

Ingredients for sauce:

8 oz white wine
1 medium onion
8 oz.mushrooms
Corn startch

How to prepare the sauce:

Blend all above and reduce till 1/3 is left.
Add 8 oz heavy cream and blend
Add 1 spoon garlic powder, chicken base 
Boil and add corn starch til thick

Ingredients for casserole:

8 black tiger shrimp per portion
4 oz crumbled blue cheese
8 slices Gouda cheese, deli counter Gouda is fine

How to prepare the casserole layers:

Put cut celery and carrots in casserole (optional)
Put the raw shrimp on top
Then add sauce cold on top of shrimps
Add crumbled blue cheese on top of the sauce and cover with graded Gouda cheese
Put in oven at 350 F for 30 minutes
Increase to 400 F for 5 minutes till cheese builds a brown crust (if using Gouda)


Chicken Cacciatore-Style Slow Cooker

Prep: 25 minutes
Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high), plus 15 minutes on high

2 cups sliced fresh mushrooms
1 cup sliced celery
1 cup chopped carrot
2 medium onions, cut into wedges
1 yellow, green, or red sweet pepper, cut into strips
4 cloves garlic, minced
10 boneless chicken thighs
1/2 cup chicken broth
1/4 cup dry white wine
2 bay leaves
1 teaspoon dried oregano, crushed
1 teaspoon sugar
1/2 teaspoon salt
1 14-1/2-ounce can diced tomatoes, undrained
8 oz. tomato paste
Hot cooked pasta or rice
1/4 cup corn starch mixed with 1/4 cup water

1. In a 5- to 6-quart slow cooker, combine mushrooms, celery, carrot, onions, sweet pepper, and garlic. Place chicken drumsticks on vegetables. Add broth, wine, tapioca, bay leaves, oregano, sugar, salt, and pepper.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

3. Remove chicken and keep warm. Discard bay leaves. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and tomato paste. Cover and cook for 15 minutes more. Add 1/4 cup corn starch mixed with 1/4 cup water and let thicken.

To serve, spoon vegetable mixture over chicken and pasta. If desired, garnish with basil. Makes 6 servings.

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