This is my last recipe blog. Because readership for this blog has dwindled and because it takes a lot of time doing it, I have decided to discontinue it. If I get a substantial number of people requesting that I continue it, I will reconsider reinstating it. It does take a lot of time which I could better use with other more creative writing projects. Thanks for your support of this blog. If you are looking for a new recipe, I suggest these sites and other sources which I have used often. Good cooking!
tablespoon.com
pillsbury.com
bettycrocker.com
cooking.com
tasteofhome.com
hellmans.com
Parade Magazine - "Sunday Dinner" feature recipes
all you.com
bisquick.com
pauladeen.com
myrecipes.com
allrecipes.com
foodnetwork.com
Martha Stewart's magazines
People magazine
Rhubarb Upside Down Cake
From The Free Press, recipe by Georgeanne Davis
Ingredients:
1⁄4 cup butter
3⁄4 cup brown sugar
1 tablespoon orange juice
4 cups rhubarb,cut in 1 1⁄2-inch pieces
2 cups flour
1 tablespoon baking powder
1⁄2 teaspoon salt
2 tablespoons white sugar
1⁄3 cup butter
1 egg,beaten
1⁄4 cup orange juice
3⁄4 cup milk
Directions:
Preheat oven to 350°. Place 1⁄4 cup butter in a nine-inch round or eight-inch square baking pan and put in the oven until the butter is melted. Remove from oven and stir in brown sugar and 1 tablespoon orange juice.
Arrange rhubarb in rows in this sauce, making it two layers deep. In a medium bowl or food processor, mix the flour, baking powder, salt and white sugar. Cut in 1⁄3 cup butter until the size of small peas. Mix egg, 1⁄4 cup orange juice and milk together, add to the dry ingredients and mix or process until just combined.
Spread batter over the rhubarb. Push it out to touch all sides of the pan and completely cover rhubarb. Bake for 30 to 35 minutes. Test the center of the cake with a cake tester or toothpick to ensure that it is cooked through. Cool on a rack for 10 minutes, then invert the pan over a serving plate and carefully turn it out. Serve warm.
Red, White and Blue Shortcakes
From tablespoon.com, by Pillsbury
Ingredients:
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated shortcake biscuits or Homestyle refrigerated buttermilk biscuits (8 biscuits)
2 tablespoons butter or margarine, melted
4 to 5 tablespoons granulated sugar
1 cup whipping cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
1 pint (2 cups) fresh strawberries, sliced
1 pint (2 cups) fresh blueberries
Directions:
Heat oven to 375°F. Separate dough into 8 biscuits. Dip top and side of each in melted butter, then in granulated sugar. On ungreased cookie sheet, place 2 inches apart. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes.
In small bowl, beat whipping cream until soft peaks form. Gradually add powdered sugar and vanilla, beating until stiff peaks form.
To serve, split biscuits; place on 8 dessert plates. Layer each with strawberries, blueberries and whipped cream.
Patriotic Cookie Pizza
From tablespoon.com, by Pillsbury
Ingredients:
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
2 teaspoons grated lemon peel
2 cups fresh raspberries
1 1/2 cups fresh blueberries
1/4 cup apple jelly, melted
Directions:
Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Cut cookie dough into 1/4-inch slices; place in pan. With floured fingers, press evenly over bottom to form crust.
Bake 15 to 20 minutes or until deep golden brown. Cool completely, about 25 minutes.
In medium bowl, beat cream cheese, powdered sugar and lemon peel until fluffy. Spread over baked crust. Arrange raspberries in large star shape in center. Arrange blueberries around raspberries. Drizzle or brush with melted jelly. Refrigerate until set, about 30 minutes. Store in refrigerator.
Fresh Fruit Medley
From bettycrocker.com
Ingredients:
Creamy Dressing
1/2 | cup whipping cream |
1 | tablespoon powdered sugar |
1/2 | teaspoon grated lemon peel |
Fruit
2 | apricots or nectarines, pitted, sliced |
1 | orange, peeled, sliced |
1 | medium pineapple, peeled, cored and cut into 1-inch pieces |
1 | bunch small seedless grapes, cut in half (2 cups) Directions |
1. In chilled small bowl, beat all dressing ingredients with electric mixer on high speed until soft peaks form.
2. 2 In large bowl, place fruit. Add dressing; toss gently to coat. Store in refrigerator
Barbecued Pulled Pork
Cooking.com, from Burt Wolf’s Local Flavors,
Portland, Maine
Recipe by Executive Chef, Jak Neal,
Walter’s Café, Portland, Maine
Ingredients:
3 pounds boneless pork butt | ||||
1/2 cup Worcestershire sauce | ||||
1 1/2 cups of your favorite barbecue sauce | ||||
8 toasted onion rolls | ||||
potato chips for serving | ||||
Coleslaw for serving Directions:
Toast the onion rolls until lightly golden. To serve, place a generous mound of the barbecued pulled pork on the bottom half of the toasted rolls. Top with the other half of the rolls and serve the sandwiches with potato chips and coleslaw.  Mixed Berry Cream Tart From bettycrocker.com, from Pillsbury Ingredients: 2 cups sliced fresh strawberries ½ cup boiling water 1 box (4-serving size) sugar-free strawberry-flavored gelatin 3 pouches (1.5 oz each) Nature Valley® roasted almond crunchy granola bars (from 8.9-oz box) 1 package (8 oz) fat-free cream cheese ¼ cup sugar ¼ teaspoon almond extract 1 cup fresh blueberries 1 cup fresh raspberries Fat-free whipped topping, if desired Directions: In small bowl, crush 1 cup of the strawberries with pastry blender or fork. Reserve remaining 1 cup strawberries. In medium bowl, pour boiling water over gelatin; stir about 2 minutes or until gelatin is completely dissolved. Stir crushed strawberries into gelatin. Refrigerate 20 minutes. Meanwhile, leaving granola bars in pouches, crush granola bars with rolling pin. Sprinkle crushed granola in bottom of 9-in ungreased glass pie plate, pushing crumbs up side of plate to make crust. In small bowl, beat cream cheese, sugar and almond extract with electric mixer on medium-high speed until smooth. Drop by spoonfuls over crushed granola; gently spread to cover bottom of crust. Gently fold blueberries, raspberries and remaining 1 cup strawberries into gelatin mixture. Spoon over cream cheese mixture. Refrigerate about 3 hours or until firm. Serve topped with whipped topping. Layered Tortellini Pesto Chicken Salad From Pillsbury.com Ingredients: 1 package (9 oz) refrigerated cheese-filled tortellini 1 cup Green Giant® frozen sweet peas (from 1-lb bag) 5 cups torn romaine lettuce 1 ½ cups julienne (matchstick-cut) carrots 2 cups chopped or strips grilled chicken 1 medium red bell pepper, cut into strips ½ cup reduced-fat mayonnaise or salad dressing ½ cup basil pesto ¼ cup buttermilk 2 tablespoons chopped fresh parsley or basil leaves Directions: Cook tortellini as directed on package, adding peas during last 4 minutes of cook time. Drain; rinse immediately with cold water. Pat with paper towels to remove moisture. In 3- or 4-quart clear bowl, layer the lettuce, the carrots, chicken, peas, the tortellini, and bell pepper. In small bowl, mix mayonnaise, pesto and buttermilk. Spread over peppers; sprinkle with parsley. Cover and refrigerate at least 2 hours until chilled or overnight. Stir just before serving  Country-Style Grilled Ribs From tasteofhome.com, by Marilyn Beerman of Worthington, Ohio Ingredients: 3 pounds boneless country-style pork ribs 1 cup water 1 cup ketchup 1/4 cup packed brown sugar 1/4 cup cider vinegar 1/4 cup Worcestershire sauce 1 tablespoon celery seed 1 teaspoon chili powder 1/8 teaspoon hot pepper sauce Dash pepper Directions: |
Place ribs in a shallow roasting pan. Cover and bake at 325° for
1-1/4 hours or until a meat thermometer reads 160°. Meanwhile,
in a small saucepan, combine the remaining ingredients. Bring to a
boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring
occasionally. Pour 1 cup sauce over ribs, turn to coat. Let stand
for 15 minutes.
Drain and discard marinade. Grill ribs, uncovered, over medium heat
for 10-12 minutes, basting with 1 cup sauce and turning
occasionally. Serve with remaining sauce. Yield: 4 servings.
All American Burger
From tnpride.com
Ingredients:
1 pound Odom's Tennessee Pride Country Sausage (mild, sage or hot)
2 pounds ground beef
2 tablespoons Worcestershire sauce
1 clove garlic or minced onions (optional)
Directions:
Blend all ingredients in a large mixing bowl with hands. Form into patties. Grill burgers outdoors or cook in skillet until well done.
Makes 12 servings.
* For spicy or country burgers, try Tennessee Pride sausage in hot or sage.
Ingredients:
2 large ripe tomatoes, seeded and coarsely chopped
¼ cup finely chopped red onion
¼ cup chopped fresh cilantro
1 tbsp. finely chopped fresh jalapeno chile pepper
1 tbsp. lime juice
1/8 tsp. kosher salt
8 slices turkey bacon or reduced-sodium turkey bacon
(if you are not diabetic or don’t like turkey bacon, just use already cooked bacon from the store)
¼ cup light mayonnaise or salad dressing
4 10” vegetable-flavor flour tortillas or flour tortillas
2 cups fresh baby spinach
Directions:
For salsa, in a medium bowl, combine tomatoes, red onion, cilantro and chile pepper. Stir in lime juice and salt. Set aside.
Cook bacon according to package directions. Drain well on paper towels, cut bacon into large pieces.
To assemble wraps, spread mayonnaise over tortillas, top with spinach. Using a slotted spoon, spoon salsa over spinach. Top with bacon. Roll up tortillas. Cut each tortilla in half. Makes 4 (2-wrap-half) servings.
Shrimp Salad With
Red Chile Mayonnaise
& Blue Corn Chips
From hellmans.com, by Bobby Flay
Ingredients:
1 cup Hellmann's® or Best Foods® Real Mayonnaise
2 Tbsp. ancho chile powder
2 tsp. fresh lime juice
1 tsp. lime zest
1/4 cup chopped cilantro
1 pound cooked shrimp (21-24 size), each shrimp peeled, deveined and cut into 3 pieces
1/2 cup finely diced celery
1/4 cup finely diced red onion
8 hot dog buns, sliced 3/4 of the way through
8 Tbsp. unsalted butter, softened
blue corn chips, crumbled
2 Tbsp. ancho chile powder
2 tsp. fresh lime juice
1 tsp. lime zest
1/4 cup chopped cilantro
1 pound cooked shrimp (21-24 size), each shrimp peeled, deveined and cut into 3 pieces
1/2 cup finely diced celery
1/4 cup finely diced red onion
8 hot dog buns, sliced 3/4 of the way through
8 Tbsp. unsalted butter, softened
blue corn chips, crumbled
Directions:
Whisk together Hellmann's® or Best Foods® Real Mayonnaise, ancho chile powder, lime juice, lime zest and cilantro. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Combine the shrimp, celery, red onion in a large bowl. Add the red chile mayonnaise and gently fold to combine, and sprinkle with salt and pepper, if desired. Can be made up to 8 hours in advance and stored covered in the refrigerator.
Heat a grill, grill pan, or broiler. Butter both sides of each bun. Grill butter-side down or broil butter side up until lightly golden brown. Divide the shrimp salad among the rolls and top with some of the blue corn chips.
The next three recipes come from Parade Magazine’s feature called “Sunday Dinner” They always come from famous or well-known people.
Cheesy Stuffed Burgers
From Gwyneth Paltrow
Her Dad’s recipe on the grill
Ingredients:
1 tbsp. extra-virgin olive oil
½ cup peeled and finely minced yellow onion
1 tbsp. very finely chopped fresh rosemary
1 lb. ground turkey or ground beef chuck
½ tsp. coarse salt
¼ cup coarsely grated cheese of your choice
4 sprouted grain or whole-wheat burger buns
Directions:
Heat oil in a small skillet over low heat. Add onion and rosemary; cook until soft and sweet, about 10 mins. Let onion mixture cool a bit, and put it in a large mixing bowl with turkey, salt, and pepper.
Combine ingredients with a wooden spoon or with your hands. Divide mixture into quarters. Cut each quarter in half and form into 2 patties. Place 2 tbsp. cheese on one patty, place other patty on top, pinching edges together. Repeat with remaining patties.
Preheat grill to high. Cook burgers 5 mins. on one side; flip, then cook until burgers are browned and firm, about 4 mins.
Serve on buns with all your favorite fixings.
Spaghetti alle Vongole
(Spaghetti with Clams)
From Chef Paul Bartolotta
Reminds him of his father, the last dish he ever prepared for him
Ingredients::
48 Manila (or littleneck clams)
9 oz. spaghetti
2 garlic cloves, thinly sliced
5 tbsp. extra-virgin olive oil, divided
Pinch of crushed red pepper
1 cup white wine
½ cup cherry tomatoes, quartered
2 tbsp. fresh parsley, coarsely chopped
Directions:
Wash clams carefully.
Bring a large pot of salted water to boil. Add spaghetti and cook about 8 mins., until it’s al dente. Drain but do not rinse.
In a large pan, sauté garlic in 3 tbsp. olive oil over medium-high until translucent. Add clams; season with salt and crushed red pepper.
Add white wine; cook over medium-high about 5 mins., or until clams steam open and liquid is reduced by half.
Add cherry tomatoes, cook until soft.
Gently toss with cooked pasta; add parsley and drizzle with 2 tbsp. olive oil. Serve immediately.
Grilled Salmon with Maple-Ginger Glaze
From Al Roker
Ingredients:
¼ cup maple syrup
1/3 cup balsamic vinegar
3 tbsp. fresh ginger; peeled and minced
4 cloves garlic, peeled and minced
½ to ¾ tsp. hot-red-pepper flakes
Salt to taste
1 (3 lb.) side of salmon, skin on, boned
3-4 tbsp. extra-virgin olive oil
Directions:
Prepare a charcoal fire, or pre-heat a gas grill for direct grilling over medium flame.
In a small bowl, mix together the first six ingredients.
Using a pastry brush, coat both sides of the salmon with olive oil.
Place the salmon, flesh side down, on the grill. Cook until it loosens its grip on the grill, 7-8 mins. Turn carefully, then spoon the sauce over the cooked side of the fish. Grill until the sauce has formed a glaze and the salmon flakes with a fork but is still a bit opaque in the center, about 4-5 mins.
Remove from the grill and serve.
Peter Hunt’s Clam Chowder
From Maine Boats, Homes & Harbors magazine
Ingredients:
1 qt. soft-shell clams, ground in meat chopper
3 ozs. salt pork, diced
1 onion, sliced
4 potatoes, sliced
1 pt. milk
Salt and pepper
Butter
Directions:
Try out the pork. Add the onion and fry until golden brown. Add the potatoes and the juice from the clams; cover with boiling water and let simmer until the potatoes are done. Add the clams and cook for 10 mins. Just before serving, add the milk, heated, seasoning and a good-sized lump of butter. Serves 6.
Fish Chowder
By Capt. Phil Schwind of Cape Cod
From Maine Boats, Homes & Harbors magazine
Ingredients:
1 lb. haddock or cod
4 cups raw diced white potatoes
1 sliced onion
1 qt. milk
½ pt. cream
1-1/2” cube salt pork, diced
¼ lb. butter
1 tsp. salt
½ tsp. coarse ground black pepper
Directions:
Wash fish in cold water, simmer in 2 cups cold water for 20 mins. Strain and save water. Break fish into small chunks. In a kettle, brown the pork, then remove and save the scraps. Saute the onion in the pork fat.
Boil the potatoes for 5 mins; add with its water to pork fat and onions in the kettle. Add the fish and the water it was simmered in and simmer for 10 mins. Add the pork scraps, butter, salt, and pepper. Scald the milk and add it to the chowder. Stir in the cream. Heat the chowder, below the boiling point, for a few mins.
Allow to cool, then refrigerate overnight.
Serve piping hot—never allow chowder to boil—in heated bowls, topped with hard soda crackers.
Exotic Fruit Salad
From allyou.com, All You magazine
Ingredients:
1 cup sugar
¼ cup lime juice (from 3 limes)
2 firm, ripe mangoes, peeled, pitted and diced
2 cups fresh or drained canned pineapple chunks
1 20 oz. can lychees in syrup, drained and halved
2 large oranges, cut into sections
3 bananas, thickly sliced
Directions:
Combine sugar and lime juice in a pan. Stir in ½ cup cold water and bring to a boil over high heat, stirring until sugar dissolves and mixture thickens slightly. Remove from heat and let cool, 10 mins.
In a large bowl, combine mangoes, pineapple, lychees and orange sections. Pour lime syrup over fruit and gently stir. Chill for at least 1 hour. Just before serving, fold in bananas.
Tips:
Swap fruits. Lychees are sweet, delicate, juicy fruits with a texture similar to the flesh of grapes. They’re available in cans in the Asian or ethnic foods section of many supermarkets. If you can’t find them (or don’t care for them), swap in more mango, pineapple or orange.
Keep the bananas fresh. Fold in the bananas just before serving so they stay yellow and firm.
Pineapple Cobbler
From allyou.com, All You magazine
Ingredients:
1 cup all-purpose flour
Pinch of salt
1 cup sugar
1 tbsp. baking powder
¾ cup milk
1 tsp. vanilla extract
1 stick (1/4 lb.) unsalted butter, melted
1 20 oz. can pineapple chunks in juice, drained
Directions:
Preheat oven to 375 degrees. In a bowl, mix flour, salt, sugar, baking powder, milk and vanilla; stir until mixture forms a smooth batter. Gently stir in butter.
Spread batter evenly in a 9x13” baking dish (it will be a very thin layer), and scatter pineapple chunks evenly on top.
Bake until pineapple has fallen to bottom of pan and top of batter is puffed and golden brown and springs back slightly when touched in middle, about 25 mins. Cool slightly; serve warm with vanilla ice cream or whipped cream, if desired.
Chili-Rubbed Pork Chops
With Grilled Pineapple Salsa
From porkbeinspired.com
Ingredients:
4 pork bone-in rib chops, about 3/4 “ thick, trimmed
1 tbsp. chili powder
1-1/2 tsp. packed light brown sugar
¾ tsp. garlic powder
¾ tsp. onion powder
½ tsp. salt
Pineapple Salsa:
3 crosswise slices pineapple, 1/2” thick, fresh or canned
1 jalapeno, halved, seeds and veins removed
1 tbsp. fresh lime juice
Salt to taste.
Directions:
In a shallow bowl, combine chili powder, brown sugar, garlic powder, onion powder and salt. Sprinkle both sides of pork with spice mixture.
Prepare grill to medium-high heat and lightly oil grate. Grill pork until internal temperature reaches 180 degrees, 4-5 mins per side. Grill pineapple (if using fresh) and jalapeno until lightly charred, 2-3 mins. per side. Remove chops from grill; let rest 5 mins.
Meanwhile, dice pineapple and finely dice jalapeno. In medium bowl, combine pineapple, jalapeno and lime juice. Season to taste with salt.
May substitute store–purchased fruit salsa.
Serve chops with salsa on top. Serves 4.
Mississippi Mud Cake
From cooking.com
Ingredients:
16 tbsp. unsalted butter
1 tbsp. whiskey
¾ cup sugar
8 oz. semisweet chocolate, chopped
1-1/2 cups hot water
1-1/2 cups self-rising flour
¼ cup cocoa powder
2 eggs
1 tsp.vanilla extract
Heavy cream, for serving
1 sprig mint, for decoration (optional)
Directions:
Preheat oven to 350 degrees.
Melt the butter in saucepan. Add the whiskey, sugar, chocolate and water. Stir over low heat until the chocolate is just melted and the mixture is smooth. Sift the flour and cocoa powder together and gradually beat into the chocolate mixture. Add the eggs and vanilla and beat until combined.
Pour the mixture into a greased and lined 9” round cake pan and bake for 40-45 mins, until a skewer inserted in the center comes out clean. Leave the cake in the pan for 15 mins. before turning out to cool.
Serve warm or cold with cream and decorated with a sprig of mint, if desired.
Here's a bunch of quick meals using Minute Rice. See more recipes on minuterice.com/ready to serve.
Harvest Rice: Heat Minute Ready to Serve Brown & Wild Rice. Add diced cooked chicken, dried cranberries and chopped pecans. Stir in Balsamic vinaigrette or your favorite salad dressing. Option: Serve on a bed of salad greens.
Cranberry Pecan Brown and Wild Rice: Heat Minute Ready to Serve Brown & Wild Rice. Add dried cranberries, toasted pecans, and butter. Stir in orange zest. Options: Substitute dried cherries for cranberries, add sliced green onions.
Nut & Honey Wild Rice: Heat Minute Ready to Serve Brown & Wild Rice. Add pine nuts, raisins and chopped walnuts. Stir in honey. Option: Sprinkle in chopped parsley.
Wild Rice Soup: Start with prepared cream of mushroom soup. Add prepared frozen mixed vegetables. Stir in hot cooked Minute Ready to Serve Brown & Wild Rice. Option: add cooked diced chicken.
Wild Rice Scramble: Heat Minute Ready to Serve Brown & Wild Rice. Add cooked scrambled eggs. Stir in cooked, crumbled bacon and sliced green onions. Option: top with sour cream.
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