House Of Munch

Recipes, Recipes, Recipes

Recipes published in ‘Breadmaker

Beef Supper Casserole

Recipe

Title: Beef Supper Casserole
Categories: Casseroles
Yield: 6 Servings

MMMMM—————-MARTHA WHITE’S SOUTHERN SAMP———————
1 lb Ground beef
1 c Chopped onion
1 Egg
1 c Dairy sour cream (8 ounces)
3/4 ts Salt
1/4 ts Pepper
Old-Fashioned Buttermilk
-Biscuits (1 recipe)
1 c Grated sharp Cheddar cheese
-(4 ounces)

Preheat oven to 400. Grease bottom of a 9-inch square
baking pan. Brown ground beef in skillet; drain and
reserve drippings. Saut onion in reserved beef
drippings until tender; drain. Beat egg in mixing
bowl; stir in sour cream, salt, and pepper. Prepare
biscuits as directed; except–after kneading gently,
divide dough in half. Roll out first half on lightly
floured board or pastry cloth to fit dimensions of
pan. Pat dough tightly into bottom of pan. Sprinkle
dough evenly with ground beef. Add onion layer and
pour sour cream mixture over all. Sprinkle with
cheese. Repeat rolling procedure with remaining
biscuit dough. Place dough on top of casserole
mixture. Bake for 30 to 35 minutes or until golden
brown. Cool for 10 minutes before serving. Cut into
squares to serve.

MMMMM

Popularity: 4% [?]

  • Filed under: Breadmaker, Diabetic, Quick
  • Antlers

    Recipe

    Title: Antlers
    Categories: Holiday
    Yield: 1 servings

    1 ea Pair White gloves (available
    At drug store)
    Flexible headband
    Ribbon
    Bells
    Fiberfill
    Straight pins
    White thread
    Needle
    Scissors
    Fabric paints

    Cut each glove into 2 sections, making a straight cut through the palm
    between the middle ring finger. Start with 3 fingered sections. Turn
    inside out. Stitch the cut edges together. Turn right side out. Stuff
    fingers with fiberfill, making sure they are packed tight leaving a
    short section at the cuff unstuffed. Wrap cuff tightly around
    headband. Pin in place to the stuffed part of the glove. Using double
    thread, stitch the cuff to the glove, pulling thread tightly so
    antlers stand up. Repeat with other glove. Paint. Make bows from
    ribbons stitch onto base of antlers. Stitch a few bells in center
    of bows.

    MMMMM

    Popularity: 4% [?]

  • Filed under: Breadmaker
  • Title: Chicken Salad with Rosemary and Mayonnaise
    Categories: Salads
    Yield: 4 servings

    3 Celery ribs
    3 c Cubed cooked chicken
    1/2 c Fat-free mayonnaise
    1/2 c Fat-free sour cream
    1 t Dried rosemary, crumbled
    -OR
    1 tb Fresh rosemary

    Adapted from “The 5 in 10 Cookbook” by Paula Hamilton. Hearst, $15.

    Thinly slice the celery and combine it in a bowl with the chicken.

    Blend together the mayonnaise, sour cream and rosemary. Pour the
    dressing over the chicken and celery, stirring until the ingredients
    are thoroughly mixed.

    Serve immediately or refrigerate for up to 24 hours.

    Nutritional analysis per serving: 242 calories; 7.5 grams fat (2.2
    grams saturated fat; 29% or calories come from fat); 95.7 milligrams
    cholesterol; 301 milligrams sodium.

    MMMMM

    Popularity: 3% [?]

  • Filed under: Breadmaker, Breads
  • Apple and Cheddar Corn Muffins

    Recipe By :
    Serving Size : 12 Preparation Time :0:00
    Categories : Bread

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 2/3 cups Flour — all-purpose
    1 1/2 ounces Cornmeal — yellow
    uncooked
    1 tablespoon Baking powder — double-acting
    3/4 pound Apples — cored, pared,
    finely chopped
    1/2 cup Corn, whole-kernal — frozed
    thawed
    2 1/4 ounces Cheese, Chedder — reduced-fat
    shredded
    1/3 cup Sugar — granulated
    1 dash Cinnamon — ground
    1 dash Nutmeg — ground
    6 tablespoons Corn oil
    3 Eggs — lightly beaten

    Preheat oven to 400F. Line 12 2-1/2″ muffin-pan cups with paper baking
    cups; set aside. In large mixing bowl combine flour, cornmeal and baking
    powder. Add apples, corn, cheese, sugar, cinnamon, and nutmeg, stirring to=

    combine. In small bowl beat together oil and eggs; stir into flour
    mixture.
    Fill each baking cup with an equal amount of batter. Bake in middle of
    even fro 15 minutes, until golded and tootpick comes out dry. Set pan on
    wire rack and let cool.

    Weight Watcher Exchanges: 1-1/2 Fat, 1/2 Protein, 1 Bread, 1/4 Fruit, 25
    Optional Calories.

    Per serving: 214 calories, 5 g. protein, 27 g.
    carbohydrate, 9 g. fat, 67 mg. cholesterol, 160 mg.
    sodium, 110 mg. calcium, 1 g. dietary fiber.

    Calories from fat: 36% Original recipe from Weight Watchers “Simple
    Light Cooking”. Conversion and additional nutritional analysis by Rick
    Weissgerber.

    – - – - – - – - – - – - – - – - – -

    Popularity: 5% [?]

  • Filed under: Breadmaker, Information
  • Lemon Cake (English)

    Recipe

    Title: Lemon Cake (English)
    Categories: Cakes, English
    Yield: 4 servings

    6 oz SR flour
    6 oz Margarine
    6 oz Sugar (caster or soft brown)
    2 lg Eggs
    Rind of 1 lemon,grated
    Finely

    Set oven to 375/F or Mark 5. Grease an 8 inch x 10 inch roasting
    tin. Cream the margarine and sugar in a bowl until soft. Beat the
    eggs in a basin and gradually beat into the creamed mixture. Fold in
    the flour and the grated lemon rind. Spread the mixture evenly in
    the tin and bake for 30 to 40 minutes until springy to the touch.
    For the topping, mix the caster sugar and lemon juice together, and
    while the sponge is still hot pour the mixture over the top of the
    cake. Leave to cool in the tin and cut into slices.

    —–

    Popularity: 91% [?]

    Frank’s Place New Orleans Gumbo

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Creole Soups
    Gumbos

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    ***** NONE *****

    1 c Chopped onions

    1 c Chopped celery

    1 c Chopped green bell pepper

    2 Cloves garlic,minced

    1/4 c Butter or margarine

    1/4 c Flour,all-purpose

    Salt to taste

    Pepper to taste

    1 ds Tabasco sauce

    5 Bay leaves

    1 cn Tomatoes,drained (16oz)

    1 c Tomato juice

    5 c Hot water

    3 c Shrimp,shelled/deveined

    6 Small hard-shell crabs

    24 Shucked oysters

    1 lb Okra,chopped

    3 c Hot cooked rice

    Chopped fresh parsley

    1. In large Dutch oven, gently saute onion, celery and bell pepper in

    butter; add garlic and continue to sauce 5 minutes.

    2. Remove from heat and slowly stir in flour.

    3. Add salt, pepper, Tabasco, bay leaves, tomatoes and tomato juice; simmer

    for 15 minutes.

    4. Add the hot water, shrimp, crabs, oysters, and okra; cover and simmer 30

    minutes.

    5. Spoon a few tablespoons cooked rice in each of six large soup bowls;

    ladle gumbo onto rice and garnish with parsley.

    – - – - – - – - – - – - – - – - – -

    Popularity: 9% [?]

  • Filed under: Breadmaker, Rolls
  • Sausage Cacciatore

    Recipe

    Sausage Cacciatore

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Italian Vegetables

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    2 pound Italian Sausage
    (hot/sweet/both)
    1 pound Green bell peppers
    3/4 pound Spanish onions
    30 milliliter Garlic
    1/2 pound Canned mushrooms
    3 cup Italian tomatoe sauce

    Fry sausage until 3/4 cooked (about 15 minutes).
    Remove. Cut and core peppers and slice into strips.
    Peel and slice onions into strips. Fry pepper strips in sausage grease add oil
    if not enough grease. Fry about 5 minutes; add onions and continue frying. Chop
    garlic and add mushrooms and fry about 5 minutes. Add sausage and sauce and
    simmer on low until meat is hot, about 10 minutes.
    I usually serve this as a “hot” dish in a hot and cold buffet. It can serve as
    a main dish with a side of pasta or rice. Also makes a great hot sandwich on
    Italian bread, or great pocket sandwich on syrian (pita) bread. It also makes
    great table art when you drop it on a white tablecloth (smile). Its a very
    versitle dish can substitute with any kind of meat.
    Enjoy!

    – - – - – - – - – - – - – - – - – -

    Popularity: 4% [?]

  • Filed under: Breadmaker
  • Sweet Corn Ravioli

    Recipe

    Sweet Corn Ravioli

    Recipe By :CHEF DU JOUR SHOW #DJ9118
    Serving Size : Preparation Time :
    Categories :New Text Import

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    2 teaspoons chives
    2 ears fresh corn, kernels removed from cob
    1 cup cream
    Salt
    Pepper
    1/2 pound raw shrimp, — shelled and deveined
    28 round wonton wrappers
    2 eggs
    Water

    With a knife, roughly chop shrimp. In a food processor blend shrimp, corn
    and cream. Season with
    salt, pepper and chives. Lay out wanton wrappers and brush with an egg
    wash. Place 1 tablespoon of the shrimp mixture on one side of each wrapper.
    Fold over each wrapper and seal with a fork.
    Bring salted water to a boil and place ravioli in water. Poach for about 4
    minutes. Serve ravioli with
    corn sauce

    – - – - – - – - – - – - – - – - – -

    NOTES : Serve with SHRIMP AND SWEET CORN RAVIOLI WITH CORN COULIS AND BLACK
    PEPPE

    Popularity: 4% [?]

  • Filed under: Breadmaker, Tested
  • Pumpkin Spice Cookies

    Recipe

    Title: Pumpkin Spice Cookies
    Categories: Cookies
    Yield: 36 servings

    1/2 c Margarine
    2 Egg whites; whipped
    1 c Pumpkin
    2 c Unbleached flour
    1 c Granulated sugar
    2 ts Baking powder
    1/4 ts Salt
    2 ts Cinnamon
    1/2 ts Nutmeg
    1/4 ts Ginger
    1/4 ts Cloves

    Recipe by: Anita A. Matejka
    Preparation Time: 0:15
    Preheat oven at 350. Prepare baking sheet with cooking spray. In a
    mixing bowl, combine margarine, egg whites, and pumpkin. In another
    mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg,
    ginger, cloves. Mix wet ingredients with dry ingredients just until
    moistened. Arrange by teaspoonfuls on cookie sheets, 1″ apart. Bake for
    15 minutes or until firm to the touch.

    —–

    Popularity: 2% [?]

  • Filed under: Breadmaker, Breads
  • Southwestern Steak Salad

    Recipe

    Southwestern Steak Salad

    Recipe By : Cooking Live Show #CL8908
    Serving Size : 1 Preparation Time :0:00
    Categories : Cooking Live Import

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1/4 cup fresh lime juice
    1/2 teaspoon ground cumin
    1/4 teaspoon cayenne
    1 garlic clove
    1/4 jalapeno — seeded, to taste ,
    — (up to 1/2)
    1/2 cup vegetable oil
    3/4 pounds flank steak — cut diagonally
    — against the grain
    — into 1/4-inch thick
    strips
    1 head romaine lettuce — washed, dried and
    — torn into pieces,
    — about 3 to 4
    cup
    4 ears corn — kernels removed
    1/2 small red onion — diced
    1/2 red bell pepper — seeded and diced
    1/2 cup chopped fresh cilantro leaves
    lime wedges and cilantro sprigs for
    — garnish

    In a small food processor or blender combine lime juice, cumin,
    cayenne, garlic, jalapeno, and 1 tablespoon vegetable oil and puree
    until smooth. In a shallow dish combine the beef with half of the
    vinaigrette tossing it to coat well, and let it marinade for 15
    minutes. Reserve remainder of the vinaigrette.

    In a large skillet, heat 1 tablespoon of the oil over moderately high
    heat until it is hot but not smoking, in it stir-fry the beef for 2
    minutes, or just until it is still pink, and transfer the beef to a
    bowl.

    In a large bowl combine the lettuce, corn, red onion, red bell pepper
    and cilantro. Whisk the reserved vinaigrette, if necessary, and pour
    over the salad, tossing to coat. Taste and adjust seasoning with salt
    and pepper. Divide the salad between two plates and top with the
    cooked beef in a decorative pattern. Garnish with lime wedges and
    cilantro sprigs.

    Yield: 2 servings

    – - – - – - – - – - – - – - – - – -

    Popularity: 3% [?]

  • Filed under: Breadmaker, Brunch
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