From: AllRecipes.com
Makes: 10 servings
Ingredients
1-1/2 cups all-purpose flour
1-1/2 cups white sugar
1/2 cup butter
1/2 cup sour cream
3 eggs
1 pinch baking soda
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8×4 inch loaf pan.
2. In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
3. Add flour and pinch of soda, mix well. Pour into a 8×4 inch loaf pan.
4. Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.
Filed under: dessert , cake, dessert
From: AllRecipes.com
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Makes: 4 servings
Ingredients
8 ounces uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2-1/2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup bread crumbs
1 pinch paprika
Directions
1. Cook macaroni according to the package directions. Drain.
2. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
3. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.
Filed under: pasta , pasta
From: AllRecipes.com
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Makes: 4 servings
Ingredients
1 large head broccoli, cut into florets
2 tablespoons prepared Dijon-style mustard
4 ounces process cheese food
Directions
1. Steam broccoli until tender-crisp.
2. Toss broccoli with mustard, then melt the cheese over the broccoli in a microwave for 1 minute on HIGH. Stir and serve.
Filed under: vegetables , vegetables
From: AllRecipes.com
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Makes: 10 servings
Ingredients
1/3 cup butter
1 teaspoon prepared Dijon-style mustard
1 tablespoon chopped fresh rosemary
2 tablespoons chopped fresh basil leaves
2 drops hot pepper sauce
1 (12 ounce) package refrigerated biscuit dough
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.
2. In a medium saucepan over medium heat, melt butter and mix with Dijon-style mustard, rosemary, basil and hot pepper sauce.
3. Dip biscuit dough piece by piece into the butter mixture, and arrange pieces on the prepared baking sheet.
4. Bake in the preheated oven 15 to 20 minutes, or until golden brown.
Filed under: bread , biscuits
From: AllRecipes.com
Makes: 7 servings
Ingredients
3/4 cup chopped celery
3/4 cup chopped onion
1 cup chopped carrots
1 (14.5 ounce) can diced tomatoes, drained
3 cups tomato-vegetable juice cocktail
2 cups water
1 leek, chopped
1 potato, peeled and cubed
1 (15 ounce) can peas, drained
1 (15 ounce) can whole kernel corn, drained
2 (15 ounce) cans garbanzo beans, drained
1 cup long-grain white rice
1 tablespoon soy sauce
1/4 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 teaspoon dried dill weed
Directions
1. In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed.
2. Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.
Filed under: soups and stews , soup
From: AllRecipes.com
Prep Time: 30 minutes
Total Time: 30 minutes
Makes: 4 servings
Ingredients
4 green onions, thinly sliced
1 large carrot, shredded
1 red bell pepper, cut into 1/2 inch pieces
1/2 pound sugar snap peas, halved
2 cups chopped, cooked chicken breast meat
1/2 cup fresh cilantro leaves
1/2 cup blanched slivered almonds, toasted
2 tablespoons white sugar
2 tablespoons distilled white vinegar
1-1/2 tablespoons sesame oil
1 tablespoon teriyaki sauce
1 tablespoon ground dry mustard
Directions
1. In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
2. In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.
Filed under: salads , salad
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