400 miscellaneous recipes

400 miscellaneous recipes FREE SAMPLE EBOOK CLICK ON THIS LINK TO ORDER THE FULL VERSION http://buy-ebook.com/400_miscellaneous_recipes/ This eBook brought to you by: Buy-Ebook.com Our site has got a great collection of the best ebooks which are sold on the Internet, but at a lower price than on any other site. Affiliates Earn 60% Commission On Every Sale! We sell 500+ eBooks. As a Buy-Ebook.com Associate, we will pay you a Massive 60% referral fee for every sale that you generate. You can sign up for FREE and start making money straight away. If you want to directly link to some ebooks related to content of your site, get affiliate link here. Choose any from 500+ titles. NOTE: If you Would like to Offer this Ebook to Your Web Site Visitors as a FREE Download, then please do so. You can post this ebook to your web site, offer it in your newsletter, print it out as a book, give it to your friends, etc. No royalties are necessary. Give it away or offer it as a bonus with your products. You are not allowed to make any changes to it without permission. The Author, his publishers, agents, resellers or distributors assume no liability or responsibility to any person or entity with respect to any loss or damage or alleged to be caused directly or indirectly by the use of and the advice given in this publication. Barbecued Beef On Buns Categories: Main dish, Sauces, Meats Yield: 4 servings 1 1 1 1/8 4 c tb ts ts ea Catsup Lemon Juice Prepared Mustard Pepper Hamburger Buns, Split 2 1 1/2 8 tb tb ts oz Brown Sugar Worcestershire Sauce Onion Salt Cooked Roast Beef * * Roast Beef should be thinly sliced and there should be 8 to 10 slices. Mix catsup, brown sugar, lemon juice, worcestershire sauce, mustard, onion salt, and pepper in 2-cup glass measure. Microwave uncovered on high (100%) 1 1/2 minutes; stir. Microwave to boiling, 1 to 2 minutes. Layer half the beef slices and half the sauce in 1-Qt casserole; repeat. Cover and microwave on high (100%) until hot and bubbly, 1 1/2 to 2 1/2 minutes. Place bottom halves of buns on serving plate. Top with beef and reamining bun halves. Microwave uncovered on high (100%) until buns are hot, 30 seconds to 1 minute. Barbecued Beef In Crusty Rolls Categories: Main dish, Meats, Sauces Yield: 4 servings 1/3 2 1 1/2 1/8 2 4 c tb ts ts c ea Catsup Finely Chopped Onion Worcestershire Sauce Dry Mustard Cut-up Cooked Beef Slices American Cheese 2 1 1 1 4 tb ea ts ea ea Vinegar Finely Chopped Garlic Clove Packed Brown Sugar Dash Pepper French Rolls, Split Mix all ingredients except beef, rolls and cheese in 1-Qt casserole. Cover and microwave on high (100%) util hot and bubbly, 2 to 3 minutes; stir. Mix beef into sauce. Cover and microwave until beef is hot, 3 to 5 minutes Fill rolls with beef mixture and cheese slices and serve. Tuna Buns Categories: Main dish, Fish Yield: 4 servings 2 4 2 1/2 ea oz tb c Hardcooked Eggs, Chopped Shredded Cheddar Cheese Finely Chopped Onion Mayo or Salad Dressing 6 1/2 1/4 1/2 8 oz c ts ea (1 cn) Tuna, Drained Chopped Green Pepper Prepared Mustard Hamburger Buns, Split Mix eggs, tuna, cheese, green pepper, onion, mustard and mayonnaise. Fill buns with tuna mixture. Place on serving plate. Microwave uncovered on high (100%) until filling is warm, 1 1/2 to 2 mins. Deviled Eggs Categories: Main dish Yield: 4 servings 3 ea Large Hard Cooked Eggs 1/2 ts Prepared Mustard 2 tb Mayo Or Salad Dressing 1 ea Dash Of Pepper Cut eggs lengthwise into halves. Slip out yolks and mash with a fork. in remaining ingredients. Filltes with yolk mixture, heaping it up lightly. Mix Deviled Eggs And Noodles Categories: Main dish Yield: 4 servings 1 1 1 1/3 2 ea tb c c ts Recipe #19 (Deviled Eggs) Margarine Or Butter ( 8 ozs) Dairy Sour Cream Milk Poppy Seeds 2 2 1/2 1/3 1/3 1/2 tb c c c ts Chopped Onion Noodles, Cooked Grated Parmesan Cheese Sliced Ripe Olives Salt Prepare Deviled Eggs according to Recipe 19. Cover and microwave onion and margarine in 1 1/2-Qt casserole on high (100%) until onion is tender, 1 1/2 to 2 minutes. Stir in remaining ingredients. Cover and microwave until hot, 5 to 6 minutes. Arrange eggs on noodles. Cover and microwave until eggs are hot, 1 to 2 minutes. Scrambled Eggs Benedict Categories: Main dish Yield: 4 servings 1 4 2 1 pk ea tb ea Hollandaise Sauce Mix * Large Eggs Chopped Green Peppers (Opt.) Dash Pepper 8 1/4 1/8 2 ea c ts ea Thin Slices Canadian Bacon Milk Salt English Muffins, Split * Sauce packet should weigh 1 1/4 ounces. Mix sauce as directed on package in 2-cup glass measure. Microwave uncovered on high (100%), 1 minute; stir. Microwave until mixture boils and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds. Cover and microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to 2 minutes. Beat eggs in 1-Qt casserole. Beat in milk, green pepper, salt and pepper. Cover and microwave on high (100%) 2 minutes; stir. Cover and microwave until eggs are set but still moist, 1 to 1 1/2 minutes. Place muffins, cut sides up on serving plate. Top each with bacon slices and large spoonfull of eggs; spoon sauce over eggs. Microwave uncovered on high (100%) until hot, 1 to 1 1/2 minutes. NOTE: Pork With Vegetables And Cashews Categories: Main dish, Meats Yield: 4 servings 1 2 1/4 8 2 1 lb tb ts oz tb c Boneless Fresh Pork * Soy Sauce (Import. If Avail) Pepper Fresh Mushrooms, Sliced Cold Water Salted Cashews Or Peanuts 1 1/2 1 1 1 ea ts pk tb ea Medium Onion ** Salt (10 oz) Frozen Peas Cornstarch Jar (2 ozs) Pimiento *** * Pork should be fresh shoulder meat cut into 3/4-inch cubes. ** Onion should be sliced and separated into rings. *** Jar of pimientos, should be 2 ozs and they should be sliced. Mix pork, onion and soy sauce in 3-qt casserole. Cover and microwave on medium (50%) until meat is no longer pink, 12 to 15 minutes. Stir every 3 minutes. Stir in salt, pepper, peas and mushrooms. Cover and microwave on medium (50%) 9 minutes. Stir every 3 minutes. Blend cornstarch and water; stir into meat mixture. Stir in pimiento. Cover and microwave on medium (50%) until meat is tender, 9 to 12 minutes, stirring every 3 minutes. Stir in cashews. Cover and let stand 5 minutes. Serve with rice if desired. Dried Beef And Noodle Casserole Categories: Main dish Yield: 5 servings 4 1 1 1 4 oz ea cn c oz Dried Small Cream Water (1 C) Beef, Snipped Onion, Chopped Of Mushroom Soup * Shredded CheddarCheese 1 2 1/2 1 c c c ts Water Uncooked Noodles Milk Dried Parsley Flakes * Cream Of Mushroom soup should be the 10 3/4 oz can of condensed cream of mushroom soup. Cover and microwave dried beef and 1 cup water in 2-qt casserole on high (100%) to boiling, 2 to 3 minutes; drain. Stir in onion, noodles, soup, milk, water and parsley flakes. Cover and microwave 10 minutes; stir. Cover and microwave until noodles are tender, 5 to 6 minutes. Stir in cheese. Cover and microwave until melted, 2 to 3 minutes. Let stand 5 minutes before serving. Liver And Onions Categories: Meats, Main dish Yield: 3 servings 1/2 2 1/4 1 lb tb ts tb Calf Or Beef Liver * Vegetable Oil Ground Sage Lemon Juice 2 1/4 2 1 ea ts ts x Med. Onions, Sliced Pepper Soy Sauce (ImportedIf Avail) Chopped Parsley * Liver should be sliced from 1/4 to 1/2-inch thick. Cut liver into serving pieces. Mix onions, oil, pepper and sage in 1-qt casserole. Cover and microwave on high (100 until onions are crisp tender, 4 to 6 minutes. Brush liver with soy sauce. Arrange with thickest pieces to outsied in 9- inch pie plate. Spoon onions evenly over liver. Cover tightly and microwave on high (100%) 3 minutes; turn pie plate one-half turn. Micro- wave until liver is no longer pink, 1 to 3 minutes (do not overcook). Let stand 3 minutes. (Liver will continue to cook while standing.) Sprinkle with lemon juice and parsley just before serving. Glazed Pork Loin Roast Categories: Meats, Main dish Yield: 8 servings 1 ea Fresh Pork Loin Roast * 1 ts Salt 1 ts Prepared Mustard 1 ea Clove Garlic, Cut into 1/4's 1 tb Orange Marmalade 1/2 ts Dried Thyme Leaves * Pork roast should be 2 to 2 1/2 lbs boneless roast. Make 4 slits in fat on pork roast with tip of sharp knife, insert a piece garlic in each slit. Sprinkle roast with salt. Mix marmalade, mustard and thyme, spread on roast. Place roast in 16 x 10-inch cooking bag. Close bag loosely with string (leave hole the size of finger in closure). Place roast on microwve roast- ing rack in oblong baking dish 12 x 7 12 x 2-inches. Microwave on medium-low (30%) 30 minutes; turn roast over and turn dish one-half turn. Microwave until roast is done (170 degrees F on meat thermometer inserted in several different places in roast), 20 to 25 minutes. Let stand 10 minutes in bag in microwave. Serve with Meat Juices. Sweet 'N' Sour Pork Categories: Main dish, Meats, Pork Yield: 6 servings 1 1/2 8 3 1 1/8 1 lb oz tb tb ts ea Fresh Pork Shoulder * (1 cn) Pineapple Chunks Cornstarch Imported Soy Sauce Pepper Small Green Pepper ** 1 1/4 2 1 1/8 6 ea c tb ts ts oz Med. Onion, Sliced Packed Brown Sugar Lemon Juice Salt Ground Ginger (1 Pk) Frozen Pea Pods * Pork shoulder should be cut into 1/2-inch cubes. ** Green pepper should be seeded and cut into 1-inche pieces. Mix pork, onion, pineapple (with juice), brown sugar, cornstarch, lemon juice, soy sauce, salt, pepper and ginger in 2-qt casserole. Cover and microwave on medium (50%) until pork is no longer pink, 24 to 28 minutes, stirring every 3 minutes. Stir in green pepper and pea pods. Cover and microwave on high (100%) green pepper and pea pods are tender, 3 to 4 minutes. Oriental Pork Categories: Meats, Main dish Yield: 4 servings 1 1/2 1/8 8 2 1 3 lb c ts oz c tb c Bonless Fresh Pork Shoulder* Orange Juice Pepper (1cn) Water Chestnuts, Drain Chinese Cabbage, Sliced Thin Cold Water Hot Cooked Rice 1/2 1/4 3 16 1 2 c ts tb oz tb tb Water Salt Imported Soy Sauce (1cn) Bean Sprouts, Drained Cornstarch Chopped Green Onions * Pork Shoulder should be cut into 1/4-inch strips. Mix pork, 1/2 c water, the orange juice, salt, peper and soy sauce in 2-qt casserole. Cover and microwave on medium (50%) until pork is tender, 16 to 20 minutes, stirring every 3 minutes. Stir in drained water chestnuts, bean sprouts and cabbage. Cover and microwave on high (100%) until cabbage is crisp tender, 3 to 4 minutes. Blend cornstarch and 1 T cold water in 4 c glass measure. Drain juices from meat mixture into cornstarch mixture; stir well. Microwave on high (100%) until mixture boils and thickens, 3 to 4 minutes, stirring every minute or so. Pour over meat and vegtables. Sprinkle with onions and serve over the hot rice. Green Beans And Bamboo Shoots Categories: Vegetables Yield: 4 servings 10 oz (1 pk) Frozen Green Beans * 1 tb Margarine or Butter 1/4 ts Sugar 1 c Bamboo Shoots ** 1/4 ts Salt 1/4 ts Ground Ginger * Green beans should be french cut. ** Bamboo shoots shoud be cut into 1/2-inch pieces. Cover and microwave frozen green beans in 1-qt casserole on high (100%) until tender, 6 to 7 minutes, drain. Stir in remaining ingredients. Microwave uncovered until hot, about 1 minute. Stuffed Zucchini Categories: Vegetables Yield: 8 servings 4 2 1/4 1/4 ea tb c ts Med. Zucchini Butter Or Margarine Grated Parmesian Cheese Salt 3 1 1 1 ea ea ea x Green Onions, Sliced Slice Bread, Cubed Med Tomato, Chopped Dash Pepper Cut zucchini lengthwise in halves. Scoop out pulp, leaving 1/4-inch wall; chop pulp and reserve. Place zucchini shells cut sides down in dish. Cover loosely and microwave on high (100%) until crisp tender, about 5 to 6 minutes. Cover and microwave reserved pulp, the onions and margarine in a 1 1/2-qt casserole or bowl on high (100%) until tender, 6 to 7 minutes. Stir in bread cubes, cheese, tomato, salt and pepper. Turn zucchini shell cut sides up; spoon mixture into shells. Cover loosely and microwave on high (100%) until hot, 2 to 3 minutes. Pumpkin Oat Muffins Categories: Breakfast, Breads, Muffins Yield: 12 servings 1 1 1/2 1/2 1/4 1 1 c ts ts c c c x Unbleached Flour, Sifted Pumpkin Pie Spice Salt Brown Sugar, Packed Milk Quick-cooking Oats Crumb Topping 2 1/4 3/4 1 1/4 1/2 ts ts c ea c c Baking Powder Baking Soda Canned, Mashed, Pumpkin Large Egg, Slightly Beaten Vegetable Oil Raisins Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well. Add dry ingredients all at once, stirring just enough to moisten. Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full. Sprinkle with crumb topping. Bake in 400 degree F. oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. CRUMB TOPPING: Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl. Mix until crumbly. Bran Muffins-in-waiting Categories: Muffins, Breads, Breakfast Yield: 6 servings 1 2 1/2 1/2 2 c c c ea Warm Water Unbleached All-purpose Flour Butter/Margarine, Room Temp. Large Eggs 3 1/2 c Wheat/Oat Bran Cereal 2 1/2 ts Baking Soda 1 1/2 c Granulated Sugar 2 c Butter/Sour milk. Mix water with 1 cup cereal. Sift flour with baking soda. In a large bowl, beat butter until creamy. Add sugar 1/2 cup at a time, beating after each addition. Blend in eggs, one at a time, beating well after each addition. Scrape sides of bowl often. Stir in flour mixture 1/2 cup at a time, alternating with butter/sour milk, added 1/2 cup at a time also. Stir in soaked bran and the remaining bran cereal. Cover and store in refrigerator at least 6 hours before baking. To bake muffins, heat oven to 400 degrees F. Grease 2 1/2-inch Muffin Cups. Stir batter gently. Fill each muffin cup with about 1/4 c batter. Bake about 20 minutes, or until nicely browned. Remove from pan and serve hot with butter. Makes 6 cups batter or about 24 2 1/2-inch muffins. Date Or Raisin Bran Muffins Categories: Muffins, Breads, Breakfast Yield: 4 servings 1 1 1/2 1/2 1 c c ts c ea Wheat/Oat Bran cereal Unbleached All-Purpose Flour Salt Seedless Raisins * Large Egg 3/4 2 1/2 1/4 1/2 1/4 c ts c c c Milk Baking Powder Granulated Sugar Chopped Walnuts Vegetable Oil * Finely chopped pitted dates may be substituted to get Date Muffins. Mix cereal and milk. Let stand a few minutes until most of the milk is absorbed. Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift flour, baking powder, salt and sugar into a medium-sized bowl. Stir to mix well. Add dates/raisins and nuts; toss to mix. Add egg and oil to soaked cereal and beat well with a fork. Pour into flour mixture and stir only until dry ingredients are moistened. Batter will be lumpy. Drop batter into prepared pans, filling each cup half to two-thirds full. Bake about 30 minutes, or until browned. Remove from pan and serve hot with butter and jelly or preserves. Corn Meal Muffins Categories: Muffins, Breads, Breakfast Yield: 4 servings 1 2 1 1/4 c tb c c Unbleached All-purpose Flour Granuleated Sugar Yellow Cornmeal Vegetable Oil 4 ts Baking Powder 1 ts Salt 2 ea Large Eggs Grease 12 2 1/2-inch muffin cups. Heat oven to 425 degrees F. Sift flour, baking powder, sugar and salt into medium-sized bowl. Add cornmeal and stir to mix well. In small bowl, beat eggs with fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are mositened. Batter will be lumpy. Drop batter from a tablespoon into the prepared muffin cups, filling each cup 1/2 to 2/3rds full. Bake 15 to 20 minutes, or until golden brown. Remove and serve hot with butter, bacon and eggs. Pecan Cinnamon Muffins Categories: Muffins, Breads, Breakfast Yield: 4 servings 1 1/2 1/4 1/2 1 1/2 c c ts ea c Unbleached Flour, Sifted Brown Sugar, Packed Salt Large Egg, Slightly Beaten Milk 1/4 2 1/2 1/2 1/2 c ts ts c c Sugar Baking Powder Ground Cinnamon Vegetable Oil Chopped Pecans Sift together flour, sugar, brown sugar, baking powder, salt and cinnamon into mixing bowl. Combine egg, oil and mil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in pecans. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling each 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. Serving Hint: Match the mood of your mealtime by using a variety of pretty napkins to line a muffin basket. For a picnic, choose a red and white checked napkin; for special dinners, use your finest linen napkins; and for Christmas, of course, a bright red napkin. Cranberry Muffins Categories: Muffins, Breads, Breakfast Yield: 4 servings 2 1/4 3/4 1 1/4 1/2 c ts ea c c Unbleached Flour, Sifted Baking Soda Large Egg, Slightly Beaten Vegetable Oil Sugar 1/4 1/4 3/4 1 c ts c c Sugar Salt Butter/Sour Milk Chopped Raw Cranberries Sift together flour, 1/4 cup sugar, baking soda and salt into bowl. Combine egg, butter/sour milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Combine cranberries and 1/2 cup sugar; stir into batter. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degrees F. oven 20 minutes or until golden brow. Serve hot with butter and homemade jelly or jam. High-Protein Muffins Categories: Muffins, Breads, Breakfast Yield: 10 servings 2 1/2 c 1 3/4 c 1 c 4 ts 3/4 ts 2/3 c 1/4 c 40% Bran Flakes Cereal Milk Soy Flour Baking Powder Salt Honey Dark Molasses 1 1/2 1 1 1 1/2 4 2/3 c c c ts ea c Raisins Stirred Whole Wheat Flour Toasted Wheat Germ Ground Nutmeg Large Eggs, Slightly Beaten Vegetable Oil Combine Bran Flakes, raisins and milk in large mixing bowl. Stir together whole wheat flour, soy flour, wheat germ, baking powder, nutmeg and salt; set aside. Combine eggs, honey, oil and molasses in small bowl; blend well. Add egg mixture to soaked bran flakes; mix well. Add dry ingredients all at once to bran mixture, stirring just enough to moisten. Spoon batter into paper-lined 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degrees F. oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. Spicy Apricot Oat Muffins Categories: Muffins, Breads, Breakfast Yield: 6 servings 2 3 2 1 2 1/4 c ts ts c ea c Unbleached Flour, Sifted Baking Powder Pumpkin Pie Spice Chopped Dried Apricots Large Eggs, Slightly Beaten Vegetable Oil 1/2 1 1/2 1/2 1 1/3 c ts c c c Sugar Salt Quick-cooking Oats Chopped Walnuts Milk Sift together flour, sugar, baking powder, salt and pumpkin pie spice into large mixing bowl. Stir in oats, apricots, and walnuts. Combine eggs, milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirrin just enough to moisten. Spoon batter into greased 3-inch muffin-pan cups, fill 2/3rds full. Bake in 350 degree F. oven 30 minutes or until golden brown. Serve hot with butter and homemade jam or jelly. Bacon And Onion Muffins Categories: Muffins, Dinner, Brunch, Breads Yield: 6 servings 1/2 2 1/4 1/2 2 1 lb c ts ea c Bacon, Diced Unbleached Flour, Sifted Baking Soda Large Eggs, Slightly Beaten Dairy Sour Cream 1/4 3 1/2 1/3 1 c ts ts c x Chopped Onion Baking Powder Salt Milk Sesame Seeds Fry bacon until crisp in skillet. Remove with slotted spoon and drain on paper towels. Saute onion in 1 T bacon drippings until tender (do not brown). Set aside to cool. Sift together flour, baking powder, baking soda and salt in large mixing bowl. Combine eggs, milk and sour cream in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in bacon and sauteed onion. Spoon batter into greased 2 1/2-inch muffin-pan cups, fill 2/3rds full. Sprinkle with sesame seeds. Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. Pumpkin Muffins Categories: Dinner, Breakfast, Breads, Brunch Yield: 4 servings 1 1/4 1/4 1 2 c ts c ea tb Unbleached Flour, Sifted Salt Vegetable Shortening Large Egg Milk 2 1/4 2/3 1/2 ts ts c c Baking Powder Ground Cinnamon Sugar Canned, Mashed Pumpkin Sift together flour, baking powder, salt and cinnamon; set aside. Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam. Oatmeal Muffins Categories: Breakfast, Breads, Muffins Yield: 5 servings 1 1 1/2 1/3 1 c c ts c ea Quick-cooking Oats Unbleached Flour, Sifted Baking Soda Butter or Regular Margarine Large Egg 1 1 1 1/2 c ts ts c Butter/Sour Milk Baking Powder Salt Brown Sugar, Packed Combine oats and butter/sour milk in small bowl. Mix well and let stand 1 hour. Sift together flour, baking powder, baking soda and salt; set aside. Cream together butter and brown sugar in mixing bowl, using electric mixer at medium speed. Add egg; beat until light and fluffy. Add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or preserves. Banana-Nut Muffins Categories: Dinner, Breakfast, Brunch, Muffins, Bread Yield: 6 servings 2 1/2 1 1 1/3 c ts c c Unbleached Flour, Sifted Salt Sugar Mashed Ripe bananas (3 Med.) 3 1/2 2 1 ts c ea c Baking Powder Shortening Large Eggs Chopped Walnuts Sift together flour, baking powder and salt; set aside. Cream together shrtening and sugar in bowl until light and fluffy, using electric mixer at medium speed. Beat in eggs, one at a time, blending well after each addition. Stir in mashed bananas. Add dry ingredients all at once, stirring just enough to moisten. Gently mix in chopped nuts. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or jelly. Heirloom Raisin Muffins Categories: Muffins, Breakfast, Brunch, Breads Yield: 4 servings 1 1/2 2 1 c c ea ts Raisins Butter/Regular Margarine Large Eggs Baking Powder 1 c 1/4 c 1 1/2 c Water Sugar Unbleached Flour, Sifted Combine raisins and water in saucepan. Bring to a boil, reduce heat and cover. Simmer 20 minutes. Drain raisins, reserving liquid. Add enough water to reserved liquid to make 1/2 cup. Cool well. Cream together butter and sugar in bowl until light and fluffy, using electric mixeer at medium speed. Add eggs, beat 2 more minutes. Sift together flour and baking powder. Add flour mixture alternately with 1/2 cup of reserved raisin liquid into creamed mixture, mixing well after each addition. Stir in raisins. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 18 minutes or until golden brown. Serve hot with homemade jam or jelly. Apple Crunch Muffins Categories: Breakfast, Muffins, Breads, Brunch Yield: 4 servings 1 1/2 2 1 1/2 1 1 c ts ts ea c Unbleached Flour, Sifted Baking Powder Ground Cinnamon Large Egg, Slightly Beaten Tart Apples * 1/2 1/2 1/4 1/2 1 c ts c c x Sugar Salt Vegetable Shortening Milk Nut Crunch Topping * Apples are to be washed and cored. Shred the unpeeled apples for recipe. Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. Cut in shortening with pastry blender until fine crumbs form. Combine egg and milk. Add to dry ingredinets all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping. Bake in 375 degree oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. NUT CRUNCH TOPPING: Mix together 1/4 c brown sugar (packed), 1/4 c chopped pecans and 1/2 t ground cinnamon in small bowl. Country Bran Muffins Categories: Muffins, Breakfast, Brunch, Dinner, Bread Yield: 8 servings 1 2 1/2 1/2 1 1/2 2 c c ts c c 40% Bran Flakes Cereal Unbleached Flour, Sifted Salt Sugar All-Bran Cereal 1 2 1/2 1/2 2 2 c ts c ea c Boiling Water Baking Soda Shortening Large Eggs Butter/Sour Milk Combine 40% Bran Flakes and boiling water in bowl. Let stand 10 minutes. Sift together flour, baking soda and salt; set aside. Cream together shortening and sugar in large mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Stir in Bran Flakes mixture and all-bran into creamed mixture. Add dry ingredients alternately with butter/sour milk to creamed mixture, mixing just enough to moisten. Spoon batter into well-greased 1 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 25 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored for a few days in the refrigerator. Bake as directed. Molasses Refrigerator Muffins Categories: Muffins, Breads, Brunch Yield: 12 servings 4 1 1 1/4 1 1/3 4 1 c ts ts ts c ea c Unbleached Flour, Sifted Salt Ground Ginger Ground Allspice Vegetable Shortening Large Eggs, Slightly Beaten Butter/Sour Milk 2 1 1/4 1/4 1 1 1 ts ts ts ts c c c Baking Soda Ground Cinnamon Ground Cloves Ground Nutmeg Sugar Molasses Raisins Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg; set aside. Cream together shortening and sugar in mixing bowl until light anf fluffy, using electric mixer at medium speed. Add eggs beat well. Blend in molasses and butter/sour milk. Add dry ingredients all at once, stirring just enough to moisten. Stir in raisins. Spoon into greased 3-inch muffin-pan cups, filling 1/2 full. Bake in 350 degree oven 20 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored in refrigerator in covered container for up to 3 weeks. Parmesan Herb Muffins Categories: Muffins, Breads, Dinner Yield: 4 servings 2 1 1/2 1/2 1/4 1/4 c ts ts c c Unbleached Flour Baking Powder Sage Leaves, Crumbled Grated Parmesan Cheese Butter/Margarine, Melted 1 1/2 1/2 1 1/4 1 tb ts c c ea Sugar Baking Soda Chopped Fresh Parsley Butter/Sour Milk Large Egg Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well. Add butter/sour milk, margarine and egg; stir just until dry ingredients are moistened. Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center coumes out clean. Serve hot. MICROWAVE DIRECTIONS: Prepare muffin batter as directed above. Using 6 cup microwave-safe muffin pan, line each with 2 paper baking cups to absorb moisture during baking. Fill cups 1/2 full. Sprinkle top of each muffin with cornflake crumbs. Microwave 6 muffins on HIGH for 2 1/2 to 3 minutes or until toothpick inserted in center comes out clean, rotating pan 1/2 turn halfway through baking. Remove muffins from pan and immediatedly discard outer baking cups. Cool 1 minute on wire rack before serving. Repeat with remaining batter. Dilly Zucchini Ricotta Muffins Categories: Muffins, Breads, Dinner Yield: 4 servings 1 1/2 3 3/4 1/2 2/3 c ts ts c c Unbleached Flour Baking Powder Dill Weed Margarine/Butter, Melted Ricotta Cheese 2 1/2 1/4 2 1/2 tb ts c ea c Sugar Salt Milk Large Eggs Shredded Zucchini Heat oven to 400 degrees F. Line with paper baking cups or grease, 12 muffin-pan cups. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well. In medium bowl combine milk, margarine and eggs. Stir in ricotta cheese and zucchini, beat well. Add to dry ingredients, stirring just until moistened (Batter will be stiff). Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 20 to 25 minutes or until golden brown. Immediately remove from pan and serve. Lemon Raspberry Muffins Categories: Muffins, Breads, Desserts Yield: 4 servings 2 3 1 1 1 c ts c ts c Unbleached Flour Baking Powder Half-and-half Lemon Extract Fresh/Frozen Raspberries * 1 1/2 1/2 2 c ts c ea Sugar Salt Vegetable Oil. Large Eggs * Frozen raspberries should be without syrup and should not be thawed. Heat oven to 425 degrees F. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine half-and-half, oil, Lemon estract and eggs; blend well. Add to dry ingredients, stir until ingredients are just moistened. Carefully fold in raspberries. Fill prepared muffin cups 3/4ths full. Bake at 425 degrees F. 18 to 23 minutes or until golden brown. Cool 5 minutes, remove from pans. HIGH ALTITUDE: Above 3500 feet, decrease baking powder to 2 teaspoonsful. Peach Salad Categories: Salads Yield: 8 servings 6 ea Peaches sliced 1/3 segments 3 ea Juice of 3 oranges 1 1/2 tb Sugar 5 ea Kiwi fruit peeled sliced 1 ea Juice of 1 lemon 4 ea Fresh mint leaves Place peach and kiwi slices in a medium bowl. Add citrus juices and sugar to taste. Stir very gently to blend. Place mint leaves on top of fruit and chill several hours. Antipasto Categories: Appetizers, Dips Yield: 10 servings 2 2 1 1 1 1 ea ea ea ea cn ts Green peppers Stalks of celery Garlic clove Flowerets of med cauliflower Tuna fish drained Granulated sugar 1 3 1/2 2 1 13 ea ea lb tb ea oz Medium onion Carrots Sliced Mushrooms Oil Juice of one lemon Bottle of ketchup Finely chop peppers, onion, celery, carrots, garlic, mushrooms and cauliflower; cook in hot oil for 5 minutes, mix well. Cook 5 minutes. Pour into sterilzed jars, cool and refrigerate. When serving, place antipasto in a pretty dish, surround with crackers. Pasta Salad Categories: Salads, Appetizers Yield: 2 servings 2/3 c Rotini noodles 1/4 c Grated mozzarella cheese 1 tb Chopped basil or parsley 1/2 c Frozen mixed vegetables 2 tb Mayonnaise 1/2 ts Dried oregano Drain and rinse Stir in Cook pasta in a pot of boiling salted water until tender. with cold water. Drain well. Add vegetables and cheese. mayonnaise, basil or parsley and oregano. Corn Roasted with Herb Butter Categories: Vegetables Yield: 6 servings 3/4 1 1/2 1/4 1 c tb ts x Butter softened Lemon juice Freshly grated nutmeg Dash of Tabasco 1 1/2 tb 2 1/2 tb 1/2 ts 1 x Minced parsley Minced green onion Salt and pepper Dash of Worcestershire sauce Cover and refrigerate at least 1 hour. Spread each ear of corn with 1 tablespoon of herb butter. Wrap each ear in foil. Roast corn on barbeque or broil 4 inches from heat 30 min or till kernels are tender. Unwrap, detach husks and spread with remaining butter. The Ultimate Salad Dressing Categories: Salads Yield: 2 servings 1 1/4 1 2 1 4 ts ts ts tb tb ts Dry mustard Pepper Dried Oregano Minced onions Minced Sweet Red peppers White wine vinegar 1/2 1/2 2 1 4 1/2 ts ts tb tb ts c Salt Sugar Parsley Minced Garlic cloves Lemon juice Light Oil In small bowl, whisk together all ingredients except oil. Whisk mixture while slowly drizzling in oil. Let stand for 30 minutes to blend flavours. Whisk again before using. Dressing can also be made in food processor. (use pulse) Table of Contents Full Version: http://buy-ebook.com/400_miscellaneous_recipes/ BARBECUED BEEF ON BUNS...................................................................................................................... 2 BARBECUED BEEF IN CRUSTY ROLLS.......................................................................................................... 2 TUNA BUNS........................................................................................................................................... 2 DEVILED EGGS....................................................................................................................................... 2 DEVILED EGGS AND NOODLES................................................................................................................... 3 SCRAMBLED EGGS BENEDICT.................................................................................................................... 3 PORK WITH VEGETABLES AND CASHEWS.................................................................................................... 3 DRIED BEEF AND NOODLE CASSEROLE........................................................................................................ 4 LIVER AND ONIONS.................................................................................................................................. 4 GLAZED PORK LOIN ROAST...................................................................................................................... 4 SWEET 'N' SOUR PORK............................................................................................................................ 5 ORIENTAL PORK..................................................................................................................................... 5 GREEN BEANS AND BAMBOO SHOOTS........................................................................................................ 5 STUFFED ZUCCHINI................................................................................................................................... 6 PUMPKIN OAT MUFFINS............................................................................................................................ 6 BRAN MUFFINS-IN-WAITING........................................................................................................................ 6 DATE OR RAISIN BRAN MUFFINS................................................................................................................ 7 CORN MEAL MUFFINS.............................................................................................................................. 7 PECAN CINNAMON MUFFINS...................................................................................................................... 7 CRANBERRY MUFFINS.............................................................................................................................. 8 HIGH-PROTEIN MUFFINS............................................................................................................................ 8 SPICY APRICOT OAT MUFFINS.................................................................................................................... 8 BACON AND ONION MUFFINS..................................................................................................................... 9 PUMPKIN MUFFINS................................................................................................................................... 9 OATMEAL MUFFINS................................................................................................................................. 9 BANANA-NUT MUFFINS.......................................................................................................................... 10 HEIRLOOM RAISIN MUFFINS...................................................................................................................... 10 APPLE CRUNCH MUFFINS......................................................................................................................... 10 COUNTRY BRAN MUFFINS....................................................................................................................... 11 MOLASSES REFRIGERATOR MUFFINS......................................................................................................... 11 PARMESAN HERB MUFFINS...................................................................................................................... 11 DILLY ZUCCHINI RICOTTA MUFFINS............................................................................................................ 12 LEMON RASPBERRY MUFFINS................................................................................................................... 12 PEACH SALAD..................................................................................................................................... 12 ANTIPASTO.......................................................................................................................................... 13 PASTA SALAD..................................................................................................................................... 13 CORN ROASTED WITH HERB BUTTER.......................................................................................................... 13 THE ULTIMATE SALAD DRESSING.............................................................................................................. 13 HOMEMADE CROUTONS.......................................................................................................................... 14 RANCH STYLE BRUNCH EGGS................................................................................................................. 14 BRANDIED BEEF ROAST.......................................................................................................................... 14 MARTINI STEAK.................................................................................................................................... 14 OVERNIGHT LAYERED SALAD.................................................................................................................. 15 IRISH LAMB STEW.................................................................................................................................. 15 TURKEY SOUP CONTINENTAL................................................................................................................... 15 CHICKEN INDIENNE.................................................................................................................................. 16 MAPLE GLAZED CARROTS...................................................................................................................... 16 CARROTS GLACEES............................................................................................................................... 16 ASPARAGUS WITH MUSHROOMS AND FRESH CORIANDER............................................................................... 16 MUSHROOM STRUDEL............................................................................................................................ 17 BREAD AND BUTTER PUDDING.................................................................................................................. 17 TURKEY SOUP...................................................................................................................................... 18 ORANGE-BUTTERSCOTCH CHEESECAKE...................................................................................................... 18 NORTHWEST CHEESECAKE SUPREME......................................................................................................... 18 BANANA NUT CHEESECAKE..................................................................................................................... 19 CARROT 'N' RAISIN CHEESCAKE................................................................................................................ 19 MOCHA CHOCOLATE CHIP CHEESECAKE..................................................................................................... 19 CHOCOLATE CHERRY CHEESECAKE........................................................................................................... 20 HEAVENLY CHOCOLATE CHEESECAKE....................................................................................................... 20 CHOCOLATE RASPBERRY CHEESECAKE...................................................................................................... 21 FAVORITE CHEESECAKE SQUARES............................................................................................................ 21 SUN-SATIONAL CHEESECAKE................................................................................................................... 21 VERY BLUEBERRY CHEESECAKE............................................................................................................... 22 COCOA-NUT MERINGUE CHEESECAKE........................................................................................................ 22 FESTOVE IRISH CREAM CHEESECAKE......................................................................................................... 22 COOKIES AND CREAM CHEESECAKE.......................................................................................................... 23 VERY SMOOTH CHEESECAKE................................................................................................................... 23 LATTICE CHERRY CHEESECAKE................................................................................................................. 24 AUTUMN CHEESECAKE............................................................................................................................ 24 CHOCOLATE VELVET CHEESECAKE............................................................................................................ 24 MARBLE CHEESECAKE............................................................................................................................ 25 GALA APRICOT CHEESECAKE................................................................................................................... 25 PRALINE CHEESECAKE............................................................................................................................ 25 HEAVENLY DESSERT CHEESECAKE............................................................................................................ 26 LEMON DELIGHT CHEESECAKE.................................................................................................................. 26 TEMPTING TRIFLE CHEESECAKE................................................................................................................. 27 CREAMY CHILLED CHEESECAKE................................................................................................................ 27 RUM RAISIN CHEESECAKE....................................................................................................................... 27 ALOHA CHEESECAKE............................................................................................................................. 28 CHOCOLATE CHIP CHEESECAKE SUPREME................................................................................................... 28 ROCKY ROAD CHEESECAKE.................................................................................................................... 28 CAPPUCCINO CHEESECAKE...................................................................................................................... 28 LIME DELICIOUS CHEESECAKE................................................................................................................... 29 AMARETTO PEACH CHEESECAKE.............................................................................................................. 29 HOLIDAY EGGNOG CHEESECAKE.............................................................................................................. 30 MINATURE CHEESECAKES........................................................................................................................ 30 PEPPERMINT CHEESECAKE....................................................................................................................... 30 CHOCOLATE MINT MERINGUE CHEESECAKE................................................................................................. 31 ORINGINAL "PHILLY" CHEESECAKE............................................................................................................ 31 CHERRY CHEESECAKE............................................................................................................................ 31 PUMPKIN MARBLE CHEESECAKE............................................................................................................... 32 ORANGE UPSIDE-DOWN CHEESECAKE........................................................................................................ 32 CHOCOLATE TURTLE CHEESECAKE............................................................................................................ 32 BROWNIE SWIRL CHEESECAKE................................................................................................................. 33 COCONUT CHOCO CHEESECAKE............................................................................................................... 33 CHOCOLATE ORANGE SUPREME CHEESECAKE............................................................................................. 33 CAKE BROWNIES................................................................................................................................... 34 CARAMEL BROWNIES............................................................................................................................. 34 CHOCOLATE MARSHMALLOW BARS........................................................................................................... 35 CHOCOLATE MINT STICKS....................................................................................................................... 35 CHOCOLATE MUNCHIES.......................................................................................................................... 35 CREME BRULEE..................................................................................................................................... 36 LONDON TOWN GRATITUDE PUNCH............................................................................................................ 36 ENGLISH TOFFEE................................................................................................................................... 36 QUICK POTS DE CREME........................................................................................................................... 36 MY FAVORITE ICE BOX COOKIES.............................................................................................................. 37 GOLDEN SUGAR COOKIES....................................................................................................................... 37 OVERNIGHT COOKIES............................................................................................................................. 37 CRAB AND CREAM CHEESE HORS D'OEUVRE................................................................................................ 37 CRAB ROLL HORS D'OEUVRE................................................................................................................... 38 DEVILED CRAB CROQUETTES................................................................................................................... 38 CRAB CASSEROLE................................................................................................................................ 38 LONDONTOWN TERRACE CRAB PIE............................................................................................................ 38 TARRAGON SAUCE................................................................................................................................ 39 CRAB CAKES....................................................................................................................................... 39 GOLDEN CRAB PUFF.............................................................................................................................. 39 OYSTERS AND ARTICHOKE CASSEROLE...................................................................................................... 39 OYSTER STEW..................................................................................................................................... 40 GRILLED SHRIMP................................................................................................................................... 40 SHRIMP AND RICE CASSEROLE................................................................................................................. 40 SIMPLE SCALLOPS SUPREME.................................................................................................................... 40 SOUR CREAM DRESSING......................................................................................................................... 40 FRESH SPINACH SALAD.......................................................................................................................... 41 CALICO SALAD..................................................................................................................................... 41 GREEN AND GOLD BEAN SALAD............................................................................................................... 41 FIVE CUP FRUIT SALAD.......................................................................................................................... 41 STRAWBERRY JELLO SALAD................................................................................................................... 41 LIME VELVET SALAD.............................................................................................................................. 42 DOUBLE RASPBERRY SALAD................................................................................................................... 42 CREAM OF CRAB SOUP.......................................................................................................................... 42 CLAM CHOWDER................................................................................................................................... 42 FRENCH ONION SOUP WITH CROUTONS...................................................................................................... 43 GAZPACHO.......................................................................................................................................... 43 LIBBY'S JEWELED RELISH........................................................................................................................ 43 CRANBERRY RELISH............................................................................................................................... 43 CHILI SAUCE........................................................................................................................................ 43 CREAM BISCUITS................................................................................................................................... 44 SWEET POTATO BISCUITS....................................................................................................................... 44 CORN FRITTERS.................................................................................................................................... 44 WARM SPRINGS FRIED BREAD................................................................................................................. 44 FRANCES COOK'S BREAD & ROLLS........................................................................................................... 45 WHOLE WHEAT BATTER BREAD............................................................................................................... 45 CORN LIGHTBREAD................................................................................................................................ 46 PANCAKES.......................................................................................................................................... 46 ANGEL BISCUITS (NO RISING NECESSARY)................................................................................................... 46 OLD TIME CORNBREAD........................................................................................................................... 47 MINIATURE FRENCH BREAKFAST PUFFS..................................................................................................... 47 IRISH BREAD........................................................................................................................................ 47 CHEESE SOUFFLE.................................................................................................................................. 47 YULE LOG........................................................................................................................................... 48 FRUITED CHEESE LOG............................................................................................................................. 48 BAY HEAD CREAM CHEESE SPREAD.......................................................................................................... 48 CHEESE PUFFS...................................................................................................................................... 48 BLENDER SOUFFLE................................................................................................................................ 49 CREAM CHEESE SAUCE.......................................................................................................................... 49 BEEF STROGANOFF............................................................................................................................... 49 PORK CHOPS AND RICE.......................................................................................................................... 49 BEEF IN RED WINE................................................................................................................................. 49 TAMALE PIE......................................................................................................................................... 50 HUNTER'S STEW DISH FOR ROYALTY......................................................................................................... 50 DUTCH MEATLOAF................................................................................................................................ 50 BEEF 'N' BEER....................................................................................................................................... 51 BRAISED BEEF...................................................................................................................................... 51 BEEF WITH WINE AND MUSHROOM SAUCE.................................................................................................. 51 YORKSHIRE PUDDING............................................................................................................................. 51 EGGS BAKED IN SOUR CREAM................................................................................................................. 52 SCOTCH EGGS..................................................................................................................................... 52 CHICKEN AND BEEF................................................................................................................................ 52 WILD GOOSE....................................................................................................................................... 52 BAKED ROCK CORNISH GAME HEN............................................................................................................ 53 TURKEY CRUNCH................................................................................................................................... 53 WILLIAMSBURG CHICKEN, AS SERVED AT LONDON TOWN PUBLIK HOUSE........................................................... 53 ASPARAGUS STRATA............................................................................................................................ 53 SWEET-SOUR CARROTS......................................................................................................................... 54 CORN PUDDING..................................................................................................................................... 54 GREEN BEAN CASSEROLE....................................................................................................................... 54 ESCALLOPED POTATOES......................................................................................................................... 54 STUFFED SUMMER SQUASH..................................................................................................................... 55 STIR FRIED ASPARAGUS......................................................................................................................... 55 ASPARAGUS (GENERIC).......................................................................................................................... 55 ASPARAGUS WITH TOASTED PINE NUTS & LEMON VINAIGRETTE...................................................................... 56 ASPARAGUS WON TONS........................................................................................................................ 56 ASPARAGUS CASSEROLE....................................................................................................................... 56 CURRIED GARLIC DIP.............................................................................................................................. 56 CAYENNE MAYONNAISE DIP.................................................................................................................... 57 BYE-BYE BIRDY CURRY DIP.................................................................................................................... 57 CREAMY PURPLE ONION AND BASIL DIP..................................................................................................... 57 SPLENDIFEROUS GUACAMOLE DIP............................................................................................................. 58 CREAMY AVOCADO WITH BACON DIP........................................................................................................ 58 AZTEC PYRAMID AVOCADO DIP................................................................................................................ 58 NEIGHBOR'S CUCUMBER-DILL DIP.............................................................................................................. 59 EGGPLANT CAVIAR DIP.......................................................................................................................... 59 NOT MISS LILY'S OLIVES DIP................................................................................................................... 59 RANDY RED SALSA DIP.......................................................................................................................... 59 GREEN CHILI SALSA DIP (BEWARE VERY HOT)....................................................................................... 60 SHERRIED CHEDDAR CHEESE DIP............................................................................................................... 60 HUNGARIAN SPICED CHEESE DIP............................................................................................................... 60 TANGY BLUE CHEESE DIP........................................................................................................................ 60 GARLIC, CHEESE, AND NUT DIP................................................................................................................ 61 BRANDIED GORGONZOLA DIP................................................................................................................... 61 HICKORY-SMOKED CHEESE DIP................................................................................................................. 61 COTTAGE CHEESE DIP............................................................................................................................ 61 SMOOTH AND SPICY BOURSIN CHEESE DIP.................................................................................................. 62 GOLDEN CITRUS-RAISIN DIP..................................................................................................................... 62 CHOCOLATE CHIP CHEESECAKE DIP........................................................................................................... 62 EASY CHOCOLATE DIPPING SAUCE........................................................................................................... 63 MANGO CREAM DIP............................................................................................................................... 63 PINEAPPLE-WALNUT DIP......................................................................................................................... 63 BANANA BREAD DIP.............................................................................................................................. 63 STRAWBERRY GRAND MARNIER CHEESECAKE DIP........................................................................................ 64 ZWEI-BOHNENENSUPPE (TWO BEAN SOUP).................................................................................................. 64 WEISSE BOHNENSUPPE (WHITE BEAN SOUP)............................................................................................... 64 GULASCHSUPPE (GOULASH SOUP)............................................................................................................ 65 FRANKFUTER BOHNENSUPPE (BEAN SOUP WITH FRANKFURTERS).................................................................... 65 KRAUTSUPPE (CABBAGE SOUP)............................................................................................................... 65 LINSENSUPPE MIT FRANKFURTER (LENTIL SOUP WITH FRANKFURTERS).............................................................. 66 OCHSENSCHWANZSUPPE (OX TAIL SOUP)................................................................................................... 66 GRUNKOHLSUPPE (KALE AND POTATO SOUP)............................................................................................. 66 FRISCHE TOMATENSUPPE (FRESH TOMATO SOUP)......................................................................................... 67 KARTOFFELSUPPE (POTATO SOUP)........................................................................................................... 67 GURKEN UND KARTOFFELSUPPE (CUCUMBER AND POTATO SOUP)................................................................... 67 ZWIEBELKUCHEN (ONION PIE)................................................................................................................... 68 BAUERNFRUHSTUCK (FARMERS BREAKFAST).............................................................................................. 68 UBERBACKENER SPINAT MIT KASE (BAKED SPINACH WITH CHEESE)................................................................. 68 GEFULLT KRAUTROLADEN (STUFFED CABBAGE ROLLS)................................................................................. 69 EIER IN GRUNER SOSSE (EGGS IN GREEN SAUCE)........................................................................................ 69 GEGRILLTE BRATWURST (GRILLED BRATWURST).......................................................................................... 70 JAGER-EINTOPF (HUNTER'S STEW)............................................................................................................. 70 BERGHOFF RAGOUT (RAGOUT A LA BERGHOF)............................................................................................ 70 FALSCHER HASE (FALSE HARE (GERMAN MEATLOAF))................................................................................. 71 SAUERBRATEN..................................................................................................................................... 71 STEAKS ESTERHAZY............................................................................................................................. 72 DEUTSCHES BEEFSTEAK (GERMAN BEEFSTEAKS)......................................................................................... 72 MOHREN MIT GESCHNETZELTERN (BEEF STRIPS AND CARROTS)...................................................................... 72 BAMBERGER KRAUTBRATEN (BRAMBERGER MEAT & CABBAGE CASSEROLE)..................................................... 72 RINDERGULASCH (BEEF GOULASH)........................................................................................................... 73 RINDFLEISCH-EINTOPF (BEEF STEW)........................................................................................................... 73 RINDERROULADEN (BEEF ROLLS).............................................................................................................. 74 ROSTBRATEN MIT PILZFULLE (BEEF ROAST WITH MUSHROOM STUFFING).......................................................... 74 SAUERBRATEN MIT INGWER KUCHEN SOSSE(SAUREBRATEN&GINGERSANPS)....................................................... 74 SAUERBRATEN KLOPSE (SAUERBRATEN MEATBALLS)................................................................................... 75 KONIGSBERGER KLOPSE (KONIGSBERG MEATBALLS).................................................................................... 75 HOCHRIPPE UND SAUERKRAUT (SPARERIBS AND SAUERKRAUT)....................................................................... 76 BAYERISCHER MIT SPARGEL (BARVARIAN VEAL WITH ASPARAGUS)................................................................ 76 SCHWALBENNESTER (BARVARIAN VEAL).................................................................................................... 76 GEFULLTE KALBSBRUST (STUFFED VEAL BREAST)....................................................................................... 77 KALSBRUST MIT KRAUTERFULLUNG (VEAL BREAST / HERB STUFFING).............................................................. 77 SCHWEINEKOTELETT IN ZWEIBELSOSSE (PORK CHOPS IN ONION SAUCE)............................................................ 78 SCHWEINEKOTELETTS IN SAURER SAHNESOSSE (BAKED PORK CHOPS)............................................................. 78 KAPERNSCHNITZEL (VEAL CUTLETS WITH CAPERS)....................................................................................... 78 KIRSCH-SCHNITZEL (VEAL CUTLETS WITH CHERRY SAUCE)............................................................................ 79 KALBSSXHNITZEL IN CURRYSOSSE (VEAL STEAKS / LEMON & CURRY).............................................................. 79 KALBSSCHNITZEL MIT JOGHURT (VEAL STEAKS WITH YOGURT)....................................................................... 79 KALBSSCHNITZEL MIT FEINEN GEMUSEN (VEAL ROUNDS / VEGETABLES)............................................................ 80 TOMATENSALAT (TOMATO SALAD)........................................................................................................... 80 SCHNITTBOHNENSALAT (GREEN-BEAN SALAD)............................................................................................ 80 ROTE RUBENSALAT (RED-BEET SALAD)..................................................................................................... 80 ROHKOSTSALAT (CABBAGE FRUIT SALAD WITH SOUR-CREAM DRESSING)........................................................ 81 ROTKRAUTSALAT (RED CABBAGE SALAD)................................................................................................. 81 GURKENSALAT (CUCUMBER RELISH SALAD)................................................................................................ 81 KARTOFFELSALAT MIT BIERMARINADE (POTATO SALAD/BEER DRESSING).......................................................... 82 BAYRISCHER KARTOFFELSALAT (BARVARIAN POTATO SALAD)...................................................................... 82 KALTER KARTOFFELSALAT (COLD POTATO SALAD)..................................................................................... 82 WARMER KARTOFFELSALAT (HOT POTATO SALAD)..................................................................................... 82 BAYERISCHER WURSTSALAT (BARVARIAN SAUSAGE SALAD)........................................................................ 83 SAUERKRAUTSALAT MIT SCHINKEN (SAUERKRAUT SALAD WITH HAM).............................................................. 83 HERINGSTOPF MIT SAURER SAHNE (HERRING SALAD WITH SOUR CREAM)......................................................... 83 HERINGSALAT (HERRING SALAD).............................................................................................................. 84 FRUCHTSALAT MIT NUSSEN (FRUIT SALAD WITH NUTS)................................................................................. 84 HAMBURGER FISCHSALAT (HAMBURG-STYLE FISH SALAD)............................................................................ 84 WEIXENKEIMBROT (MOLASSES BROWN BREAD)........................................................................................... 85 DILLBROT (DILL BREAD).......................................................................................................................... 85 ROGGENBROT (RYE BREAD).................................................................................................................... 85 SPATZLE (SPAETZLE NOODLES)............................................................................................................... 86 KASESPATZLE (SPAETZLE CHEESE NOODLES)............................................................................................. 86 BRAUNE ZUCKER PLATZCHEN (BROWN SUGAR COOKIES).............................................................................. 86 GEWURZPLATZCHEN (SPICE COOKIES)....................................................................................................... 87 SPRITZGEBACK (SPRITZ COOKIES)............................................................................................................ 87 NUSSKIPFERL (NUT CRECENTS)................................................................................................................. 87 MANDEL-HALBMONDE (ALMOND CRECENTS)................................................................................................ 87 SANDTORTCHEN (SAND TARTS)................................................................................................................ 88 LEBKUCHEN (SPICE BARS)....................................................................................................................... 88 PFEFFERNUSSE (PEPPER BALLS).............................................................................................................. 89 SPARGELGEMUSE (FRESH ASPARAGUS)..................................................................................................... 89 SPARGEL IN WEISSER SOSSE (WHITE ASPARAGUS IN WHITE SAUCE)............................................................... 89 GRUNE BOHNEN MIT DILL (GREAN BEANS WITH DILL).................................................................................... 89 ROSENKOHL IN BIER GEDUNSTET (BRUSSELS SPROUTS IN BEER)...................................................................... 90 GEDUNSTETES WEISSKRAUT (SKILLET CABBAGE)......................................................................................... 90 SUSS-SAURES ROTKRAUT (SWEET-AND-SOUR RED CABBAGE)....................................................................... 90 KAROTTEN IN BIER GEDUNSTET (CARROTS IN BEER)...................................................................................... 90 PILZE IN SAHNESOSSE (MUSHROOMS IN CREAM SAUCE)................................................................................ 91 MARINIERTE TOAMTEN (MARINATED TOMATOES)........................................................................................... 91 SUSS-SAURES KARTOFFELGEMUSE (SWEET-AND-SOUR POTATOES)................................................................ 91 ROTKOHL (RED CABBAGE)...................................................................................................................... 91 KOHL WESTFALISCH (WESTPHALIAN CABBAGE).......................................................................................... 92 ERBSENPUREE (YELLOW SPLIT-PEA PUREE)................................................................................................ 92 KARTOFFELPUREE MEERRETTICH (MASHED POTATOES/HORSERADISH CRM)....................................................... 92 KARTOFFELPFANNKUCHEN (POTATO PANCAKES)......................................................................................... 93 APFELPFANNKUCHEN (APPLE PANCAKES)................................................................................................... 93 APFELSTRUDEL (APPLE STRUDEL)............................................................................................................. 93 BAYERISCHE VANILLECREME (BAVARIAN VANILLA CREAM)............................................................................ 94 BAYERISCHE ERDBEERCREME (STRAWBERRY BARVARIAN)............................................................................ 94 FLADLE UBERBACKEN (SWABIAN PANCAKES)............................................................................................. 94 BLITZKUCHEN MIT APFELN (APPLE CAKE).................................................................................................... 95 TROPFKRAPFEN (DROP DONUTS)............................................................................................................... 95 MEERSBURGER KIRSCHEN-DESSERT (CHERRY DESERT MEERESBURG)............................................................... 95 ALTDEUTXCHE BROTCHEN (OLD GERMAN MUFFINS)...................................................................................... 96 SCHWARZWALDER KIRSCHTORTE (BLACK FOREST CHERRY CAKE).................................................................. 96 FRANFURTER KRANZ (FRANKFURT CROWN CAKE)........................................................................................ 97 STREUSELKUCHEN (CRUMB CAKE)............................................................................................................. 98 RAHMAPFELKUCHEN (APPLE AND RUM CUSTARD CAKE)................................................................................. 98 GUGELHUPF......................................................................................................................................... 98 APFELQUARKKUCHEN (APPLE AND CREAM KUCHEN)...................................................................................... 99 HASELNUSSTORTE (HAZELNUT TORTE)....................................................................................................... 99 OBSTTORTE (FRUIT TORTE).................................................................................................................... 100 WEINTRAUBENTORTE (GRAPE TORTE)....................................................................................................... 100 NEUJAHRSPRETZEL (NEW YEAR'S PRETZELS)............................................................................................ 101 PRETZELS.......................................................................................................................................... 101 SCHOKOLADENPRETZEL (CHOCOLATE PRETZELS)....................................................................................... 101 SPRINGERLE (MOLDED CHRISTMAS COOKIES)............................................................................................. 102 GURKEN UND KARTOFFELSUPPE (CUCUMBER AND POTATO SOUP).................................................................. 102 ZWIEBELKUCHEN (ONION PIE).................................................................................................................. 103 BAUERNFRUHSTUCK (FARMERS BREAKFAST)............................................................................................. 103 UBERBACKENER SPINAT MIT KASE (BAKED SPINACH WITH CHEESE)............................................................... 103 GEFULLT KRAUTROLADEN (STUFFED CABBAGE ROLLS)............................................................................... 104 EIER IN GRUNER SOSSE (EGGS IN GREEN SAUCE)...................................................................................... 104 GEGRILLTE BRATWURST (GRILLED BRATWURST)........................................................................................ 105 JAGER-EINTOPF (HUNTER'S STEW)........................................................................................................... 105 BERGHOFF RAGOUT (RAGOUT A LA BERGHOF).......................................................................................... 105 FALSCHER HASE (FALSE HARE (GERMAN MEATLOAF))............................................................................... 106 SAUERBRATEN.................................................................................................................................... 106 STEAKS ESTERHAZY........................................................................................................................... 107 DEUTSCHES BEEFSTEAK (GERMAN BEEFSTEAKS)........................................................................................ 107 MOHREN MIT GESCHNETZELTERN (BEEF STRIPS AND CARROTS).................................................................... 107 BAMBERGER KRAUTBRATEN (BRAMBERGER MEAT & CABBAGE CASSEROLE)................................................... 107 RINDERGULASCH (BEEF GOULASH).......................................................................................................... 108 RINDFLEISCH-EINTOPF (BEEF STEW)......................................................................................................... 108 RINDERROULADEN (BEEF ROLLS)............................................................................................................ 108 ROSTBRATEN MIT PILZFULLE (BEEF ROAST WITH MUSHROOM STUFFING)......................................................... 109 SAUERBRATEN MIT INGWER KUCHEN SOSSE(SAUREBRATEN&GINGERSANPS)..................................................... 109 SAUERBRATEN KLOPSE (SAUERBRATEN MEATBALLS)................................................................................. 110 KONIGSBERGER KLOPSE (KONIGSBERG MEATBALLS).................................................................................. 110 HOCHRIPPE UND SAUERKRAUT (SPARERIBS AND SAUERKRAUT)..................................................................... 111 BAYERISCHER MIT SPARGEL (BARVARIAN VEAL WITH ASPARAGUS)............................................................... 111 SCHWALBENNESTER (BARVARIAN VEAL).................................................................................................. 111 GEFULLTE KALBSBRUST (STUFFED VEAL BREAST)..................................................................................... 112 KALSBRUST MIT KRAUTERFULLUNG (VEAL BREAST / HERB STUFFING)............................................................. 112 SCHWEINEKOTELETT IN ZWEIBELSOSSE (PORK CHOPS IN ONION SAUCE)........................................................... 113 SCHWEINEKOTELETTS IN SAURER SAHNESOSSE (BAKED PORK CHOPS)........................................................... 113 GURKENSALAT (CUCUMBER RELISH SALAD).............................................................................................. 113 KARTOFFELSALAT MIT BIERMARINADE (POTATO SALAD/BEER DRESSING)........................................................ 114 BAYRISCHER KARTOFFELSALAT (BARVARIAN POTATO SALAD).................................................................... 114 KALTER KARTOFFELSALAT (COLD POTATO SALAD)................................................................................... 114 WARMER KARTOFFELSALAT (HOT POTATO SALAD)................................................................................... 114 BAYERISCHER WURSTSALAT (BARVARIAN SAUSAGE SALAD)...................................................................... 115 SAUERKRAUTSALAT MIT SCHINKEN (SAUERKRAUT SALAD WITH HAM)............................................................ 115 HERINGSTOPF MIT SAURER SAHNE (HERRING SALAD WITH SOUR CREAM)........................................................ 115 HERINGSALAT (HERRING SALAD)............................................................................................................ 116 FRUCHTSALAT MIT NUSSEN (FRUIT SALAD WITH NUTS)............................................................................... 116 HAMBURGER FISCHSALAT (HAMBURG-STYLE FISH SALAD).......................................................................... 116 WEIXENKEIMBROT (MOLASSES BROWN BREAD)......................................................................................... 117 DILLBROT (DILL BREAD)........................................................................................................................ 117 ROGGENBROT (RYE BREAD).................................................................................................................. 117 SPATZLE (SPAETZLE NOODLES)............................................................................................................. 118 KASESPATZLE (SPAETZLE CHEESE NOODLES)........................................................................................... 118 BRAUNE ZUCKER PLATZCHEN (BROWN SUGAR COOKIES)............................................................................. 118 GEWURZPLATZCHEN (SPICE COOKIES)...................................................................................................... 119 SPRITZGEBACK (SPRITZ COOKIES)........................................................................................................... 119 NUSSKIPFERL (NUT CRECENTS)............................................................................................................... 119 MANDEL-HALBMONDE (ALMOND CRECENTS).............................................................................................. 119 SANDTORTCHEN (SAND TARTS).............................................................................................................. 120 LEBKUCHEN (SPICE BARS)..................................................................................................................... 120 PFEFFERNUSSE (PEPPER BALLS)............................................................................................................. 121 SPARGELGEMUSE (FRESH ASPARAGUS)................................................................................................... 121 SPARGEL IN WEISSER SOSSE (WHITE ASPARAGUS IN WHITE SAUCE).............................................................. 121 GRUNE BOHNEN MIT DILL (GREAN BEANS WITH DILL).................................................................................. 121 ROSENKOHL IN BIER GEDUNSTET (BRUSSELS SPROUTS IN BEER).................................................................... 122 GEDUNSTETES WEISSKRAUT (SKILLET CABBAGE)....................................................................................... 122 SUSS-SAURES ROTKRAUT (SWEET-AND-SOUR RED CABBAGE)..................................................................... 122 KAROTTEN IN BIER GEDUNSTET (CARROTS IN BEER).................................................................................... 122 PILZE IN SAHNESOSSE (MUSHROOMS IN CREAM SAUCE).............................................................................. 123 MARINIERTE TOAMTEN (MARINATED TOMATOES)......................................................................................... 123 SUSS-SAURES KARTOFFELGEMUSE (SWEET-AND-SOUR POTATOES).............................................................. 123 ROTKOHL (RED CABBAGE).................................................................................................................... 123 KOHL WESTFALISCH (WESTPHALIAN CABBAGE)........................................................................................ 124 ERBSENPUREE (YELLOW SPLIT-PEA PUREE).............................................................................................. 124 KARTOFFELPUREE MEERRETTICH (MASHED POTATOES/HORSERADISH CRM)..................................................... 124 KARTOFFELPFANNKUCHEN (POTATO PANCAKES)....................................................................................... 125 APFELPFANNKUCHEN (APPLE PANCAKES).................................................................................................. 125 APFELSTRUDEL (APPLE STRUDEL)............................................................................................................ 125 BAYERISCHE VANILLECREME (BAVARIAN VANILLA CREAM)........................................................................... 126 BAYERISCHE ERDBEERCREME (STRAWBERRY BARVARIAN)........................................................................... 126 FLADLE UBERBACKEN (SWABIAN PANCAKES)........................................................................................... 126 BLITZKUCHEN MIT APFELN (APPLE CAKE)................................................................................................... 127 TROPFKRAPFEN (DROP DONUTS)............................................................................................................. 127 MEERSBURGER KIRSCHEN-DESSERT (CHERRY DESERT MEERESBURG).............................................................. 127 ALTDEUTXCHE BROTCHEN (OLD GERMAN MUFFINS)..................................................................................... 128 SCHWARZWALDER KIRSCHTORTE (BLACK FOREST CHERRY CAKE)................................................................ 128 FRANFURTER KRANZ (FRANKFURT CROWN CAKE)...................................................................................... 129 STREUSELKUCHEN (CRUMB CAKE)........................................................................................................... 130 RAHMAPFELKUCHEN (APPLE AND RUM CUSTARD CAKE)............................................................................... 130 GUGELHUPF....................................................................................................................................... 130 APFELQUARKKUCHEN (APPLE AND CREAM KUCHEN).................................................................................... 131 HASELNUSSTORTE (HAZELNUT TORTE)..................................................................................................... 131 OBSTTORTE (FRUIT TORTE).................................................................................................................... 132 WEINTRAUBENTORTE (GRAPE TORTE)....................................................................................................... 132 NEUJAHRSPRETZEL (NEW YEAR'S PRETZELS)............................................................................................ 133 PRETZELS.......................................................................................................................................... 133 SCHOKOLADENPRETZEL (CHOCOLATE PRETZELS)....................................................................................... 133 SPRINGERLE (MOLDED CHRISTMAS COOKIES)............................................................................................. 134 BASIC HAMBURGERS............................................................................................................................ 134 BROILED ONION TOPPING....................................................................................................................... 135 MUSHROOM-ONION TOPPER................................................................................................................... 135 MUSTARD BUTTER............................................................................................................................... 135 SESAME BUTTER................................................................................................................................. 135 ZIPPY TOMATO SAUCE.......................................................................................................................... 135 FILLED HAMBURGERS........................................................................................................................... 136 NIFTY HAMBURGERS ON A BUN.............................................................................................................. 136 FAMILY FAVORITE BURGERS.................................................................................................................. 137 ZESTY BURGERS................................................................................................................................. 137 BURGUNDY BURGERS........................................................................................................................... 137 SUPREME BURGERS............................................................................................................................. 137 BLUE RIBBON BURGERS........................................................................................................................ 138 BRAUNBURGERS................................................................................................................................. 138 BEEF BOULETTE BURGERS..................................................................................................................... 138 CRUNCHY TERIYAKI BURGERS................................................................................................................ 138 CHILI CHEESE BURGERS........................................................................................................................ 139 CARAWAY BURGERS........................................................................................................................... 139 RUBEN BURGERS................................................................................................................................. 139 TRIPLE CHEESE BURGERS...................................................................................................................... 140 TACO PATTIES.................................................................................................................................... 140 DEVILISH POTATO STACKS.................................................................................................................... 140 HAMBURGERS AU POIVRE..................................................................................................................... 141 PATTIES PARMIGIANA........................................................................................................................... 141 HAMBURGERS DIANE............................................................................................................................ 141 BARBECUE HAMBURGER PATTIES............................................................................................................ 142 BAVARIAN PATTIES WITH SAUERKRAUT................................................................................................... 142 SAUSAGE-CENTERED HAMBURGER ROLLS................................................................................................ 142 BEEF AND CABBAGE JOES.................................................................................................................... 143 CHOW MIEN ON A BUN......................................................................................................................... 143 HAMBURGER PASTIES.......................................................................................................................... 143 BASIC MEATBALLS.............................................................................................................................. 144 SAUCY MEATBALLS............................................................................................................................ 144 SWEET AND SOUR MEATBALLS.............................................................................................................. 144 PEPPER BEEF BALLS............................................................................................................................ 145 HARVEST-TIME MEATBALLS................................................................................................................... 145 HUNGARIAN MEATBALLS...................................................................................................................... 145 CLICK ON THIS LINK TO ORDER THE FULL VERSION http://buy-ebook.com/400_miscellaneous_recipes/