Thursday, August 21, 2008
California Avocado Pie
Yield: 8 Servings
Ingredients:
1 ea Ripe avocado mashed
1 pk (8 oz) cream cheese
1 cn (13 oz) sweetened condensed
1/3 c Lemon juice
1 ea Graham cracker crust baked
1 c Crushed pecans
1 c Whipping cream
Instructions:
whipped (opt Blend avocado cream cheese milk and lemon juice in blender until smooth. Pour into baked 9-inch graham cracker crust. Chill 1 hour before serving. Top with crushed pecans and whipped cream if desired. Serves 8
Ingredients:
1 ea Ripe avocado mashed
1 pk (8 oz) cream cheese
1 cn (13 oz) sweetened condensed
1/3 c Lemon juice
1 ea Graham cracker crust baked
1 c Crushed pecans
1 c Whipping cream
Instructions:
whipped (opt Blend avocado cream cheese milk and lemon juice in blender until smooth. Pour into baked 9-inch graham cracker crust. Chill 1 hour before serving. Top with crushed pecans and whipped cream if desired. Serves 8
California Disneyland Oatmeal Raisin Cookies
Disneyland's oatmeal raisin cookies
Yield: 48 Servings
Ingredients:
3 1/4 c Flour
1 tb Baking powder
1 1/2 ts Ground cinnamon
1 ts Salt
1 ts Baking soda
2 1/8 c Shortening
1 3/4 c Brown sugar -- packed
1 1/2 c Granulated sugar
3 lg Eggs
1 ts Vanilla extract
4 c Rolled oats
2 1/2 c Dark raisins
Instructions:
Blend flour baking powder cinnamon salt and baking soda in mixing bowl. Set aside until needed. Cream shortening with brown sugar and granulated sugar until fluffy. Beat in eggs and vanilla until smooth. Mix in reserved flour mixture until well blended about 2 minutes. Add oats and raisins. Mix until blended about 1 minute. Using ice cream scoop (size #24) scoop out cookie dough into 4 dozen large balls. Place about 6 balls on each lightly greased baking sheet pressing down until about 1/4-inch thick and 3 inches in diameter. Bake at 350 degrees for 9 to 12 minutes or until browned. Cool slightly then remove cookies from sheets and cool on racks. Recipe By : Disneyland via Los Angeles Times From:
Yield: 48 Servings
Ingredients:
3 1/4 c Flour
1 tb Baking powder
1 1/2 ts Ground cinnamon
1 ts Salt
1 ts Baking soda
2 1/8 c Shortening
1 3/4 c Brown sugar -- packed
1 1/2 c Granulated sugar
3 lg Eggs
1 ts Vanilla extract
4 c Rolled oats
2 1/2 c Dark raisins
Instructions:
Blend flour baking powder cinnamon salt and baking soda in mixing bowl. Set aside until needed. Cream shortening with brown sugar and granulated sugar until fluffy. Beat in eggs and vanilla until smooth. Mix in reserved flour mixture until well blended about 2 minutes. Add oats and raisins. Mix until blended about 1 minute. Using ice cream scoop (size #24) scoop out cookie dough into 4 dozen large balls. Place about 6 balls on each lightly greased baking sheet pressing down until about 1/4-inch thick and 3 inches in diameter. Bake at 350 degrees for 9 to 12 minutes or until browned. Cool slightly then remove cookies from sheets and cool on racks. Recipe By : Disneyland via Los Angeles Times From:
Cookie Ice Cream Sandwiches
Cookie Ice Cream Sandwiches
Submitted by: Betty Crocker® Prep Time: 1 Hour
Ready In: 1 Hour
Yields: 12 servings
"Cool off the kids and kids-at-heart with homemade ice cream sandwiches that can be ready and waiting in the freezer."
INGREDIENTS:
1 (1 pound 1.5 ounce) pouch
Betty Crocker® chocolate
chip cookie mix
1/2 cup butter
1 egg 4 cups ice cream, frozen
yogurt, sherbet or sorbet
Multi-colored candy sprinkles
or miniature chocolate chips, if
desired
DIRECTIONS:
1. Heat oven to 375 degrees F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
2. Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
3. For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 8/20/2008
Submitted by: Betty Crocker® Prep Time: 1 Hour
Ready In: 1 Hour
Yields: 12 servings
"Cool off the kids and kids-at-heart with homemade ice cream sandwiches that can be ready and waiting in the freezer."
INGREDIENTS:
1 (1 pound 1.5 ounce) pouch
Betty Crocker® chocolate
chip cookie mix
1/2 cup butter
1 egg 4 cups ice cream, frozen
yogurt, sherbet or sorbet
Multi-colored candy sprinkles
or miniature chocolate chips, if
desired
DIRECTIONS:
1. Heat oven to 375 degrees F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
2. Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
3. For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 8/20/2008
California Ranch Pecan Drop Cookies
HARRIS RANCH PECAN DROP COOKIES
2/3 cup egg whites
1 tsp. cream of tartar
1 3/4 cups firmly packed brown sugar
1/8 tsp. salt
3 Tbsp. vanilla
2 1/4 cups chopped pecans
Heat oven to 350 degrees. Grease cookie sheet or line cookie pan with parchment and set aside.
Place egg whites and cream of tartar in small bowl of mixer and beat at high speed. Slowly add brown sugar, salt and vanilla. Continue beating 3-5 minutes, or until egg whites stiffen and soft, glossy peaks form.
Fold in pecans. Drop cookie dough in teaspoon-sized mounds onto prepared cookie pans and bake 10-15 minutes. Cool cookies before removing from pan.
2/3 cup egg whites
1 tsp. cream of tartar
1 3/4 cups firmly packed brown sugar
1/8 tsp. salt
3 Tbsp. vanilla
2 1/4 cups chopped pecans
Heat oven to 350 degrees. Grease cookie sheet or line cookie pan with parchment and set aside.
Place egg whites and cream of tartar in small bowl of mixer and beat at high speed. Slowly add brown sugar, salt and vanilla. Continue beating 3-5 minutes, or until egg whites stiffen and soft, glossy peaks form.
Fold in pecans. Drop cookie dough in teaspoon-sized mounds onto prepared cookie pans and bake 10-15 minutes. Cool cookies before removing from pan.
Wednesday, August 20, 2008
USA State Foods list
Alabama pecan pie, Dr. George Washington Carver's sweet potato recipes, Patsy Riley's family recipes. More info here.
Alaska salmon, halibut, seafood & game recipes More info here.
Arizona chile con queso, tortillas & salsa. More info here.
Arkansas current favorites I & II. More info here
California style pizza, cobb salad, avocados, figs, walnuts & garlic. About California Gold Rush foods. More info here.--see also: Monterey. See also: Los Angeles & San Francisco
Colorado Rocky Mountain rainbow trout. More info here.--see also: Denver
Connecticut nutmeg, hasty pudding More info here.--see also Hartford
Delaware crab puffs. More info here.
District of Columbia Senate bean soup
Florida pompano, citrus fruits (recipes: orange juice) & Key lime pie. History of Florida agriculture. More info here. See also: Miami
Georgia peaches, peanuts, pecans & Vidalia onions. More info here.
Hawaii Luaus, loco moco, pineapple, seafood & Spam. More info here
Alaska salmon, halibut, seafood & game recipes More info here.
Arizona chile con queso, tortillas & salsa. More info here.
Arkansas current favorites I & II. More info here
California style pizza, cobb salad, avocados, figs, walnuts & garlic. About California Gold Rush foods. More info here.--see also: Monterey. See also: Los Angeles & San Francisco
Colorado Rocky Mountain rainbow trout. More info here.--see also: Denver
Connecticut nutmeg, hasty pudding More info here.--see also Hartford
Delaware crab puffs. More info here.
District of Columbia Senate bean soup
Florida pompano, citrus fruits (recipes: orange juice) & Key lime pie. History of Florida agriculture. More info here. See also: Miami
Georgia peaches, peanuts, pecans & Vidalia onions. More info here.
Hawaii Luaus, loco moco, pineapple, seafood & Spam. More info here
Where in the world are you from?
Hi,
Where in the world are you from? Please leave a message. Also if you have a cool recipe please post it so I can put it under the state or country name and give it catergories so all of us can enjoy your recipes.
Carmel Corn
Ingredients
7-8 cups popped popcorn
3/4 cup packed brown sugar
6 Tbsp. butter
3 Tbsp. light colored corn syrup(Karo)
1/4 tsp. baking soda
1/4 tsp. vanilla
salt, optional
Directions
Butter or spray a large piece of foil; set aside
Pre-heat oven to 300 degrees.
Remove all unpopped kernels from popped popcorn and keep warm in oven in a large roasting pan while making the caramel mixture.
In a medium saucepan, combine brown sugar, butter & corn syrup.
Cook & stir over medium heat until the mixture boils.
Clip a candy thermometer to side of pan & continue to cook & stir over medium heat to 255 degrees, hard ball stage(about 4 minutes).
Remove saucepan from heat, & stir in baking soda & vanilla.
Pour mixture over popcorn; sprinkle with salt if desired & stir gently to coat.
Bake for 15 minutes.
Sprinkle with more salt if desired & stir mixture then bake for 5 minutes more.
Spread caramel corn on prepared foil to cool.
**Store in an airtight container at room temperature for up to 1 week
Indiana Trail Mix (Bake it and enjoy)
Ingredients
3 c of rolled oats
1/2 c of raisins
1/2 c of apricots
1 c wheat bran
1/4 c of vegetable oil
1 c powered milk
1 c of honey
1 c of chopped walnuts or pecans
1/2 c of silver almonds
1 c sesame seeds
1/2 c unsweetened flaked coconut
Directions
Preheat your oven to 300 F
Get your large mixing bowl and mix together almonds, oats, coconut, wheat bran, sesame seeds, pecans or walnuts and powdered milk.
Grab another little bowl and stir the honey and oil togheter until well blended, then pour into your large mixing bowl.
Using two spoons toss till ingredients are well combined.
Take ingredients and pour onto a lightly greased baking sheet, spreading out evenly.
Bake until golden brown, stirring every 10 minutes.
Immediately, put into your large mixing bowl and stir in the raisins and apricots.
Let it completely cool.
Place it in a airtight container.
Also can be used for topping your cereal.
3 c of rolled oats
1/2 c of raisins
1/2 c of apricots
1 c wheat bran
1/4 c of vegetable oil
1 c powered milk
1 c of honey
1 c of chopped walnuts or pecans
1/2 c of silver almonds
1 c sesame seeds
1/2 c unsweetened flaked coconut
Directions
Preheat your oven to 300 F
Get your large mixing bowl and mix together almonds, oats, coconut, wheat bran, sesame seeds, pecans or walnuts and powdered milk.
Grab another little bowl and stir the honey and oil togheter until well blended, then pour into your large mixing bowl.
Using two spoons toss till ingredients are well combined.
Take ingredients and pour onto a lightly greased baking sheet, spreading out evenly.
Bake until golden brown, stirring every 10 minutes.
Immediately, put into your large mixing bowl and stir in the raisins and apricots.
Let it completely cool.
Place it in a airtight container.
Also can be used for topping your cereal.
Indiana Trail Mix
1 c of miniature pretzel sticks or pretzel twist
1 c of any flavored cheerios
1 c of butterscotch chips or peanut butter chips
1 c of cheese flavored crackers or goldfish
1 c of any little chocolate candies or miniature m&m's
1 c of dried fruit or cherry flavored cranberries
1 c of peanuts or cashews
Directions
Toss all the ingredents into a resealable container.
To keep the candies from melting, store in a dry and cool place.
1 c of any flavored cheerios
1 c of butterscotch chips or peanut butter chips
1 c of cheese flavored crackers or goldfish
1 c of any little chocolate candies or miniature m&m's
1 c of dried fruit or cherry flavored cranberries
1 c of peanuts or cashews
Directions
Toss all the ingredents into a resealable container.
To keep the candies from melting, store in a dry and cool place.
Indiana Ham, Potatoes & Green Beans
Ingredients
cooked ham steak cut up in chunks
boiled potatoes cut into chunks
big bunch of green beans not overcooked
onion chopped
white pepper
marjoram
sea salt
butter
Directions
in a large skillet or heavy large pot, sautee your onions in butter with plenty of marjoram and white pepper.
add the potatoes, green beans, and meat.
I like to do all this in small batches so that the potatoes and ham get a little crispy on their edges.
salt to taste!
cooked ham steak cut up in chunks
boiled potatoes cut into chunks
big bunch of green beans not overcooked
onion chopped
white pepper
marjoram
sea salt
butter
Directions
in a large skillet or heavy large pot, sautee your onions in butter with plenty of marjoram and white pepper.
add the potatoes, green beans, and meat.
I like to do all this in small batches so that the potatoes and ham get a little crispy on their edges.
salt to taste!
Taste like Wendys Frostys Enjoy!
Ingredients
1 cup Milk
1/2 Cup Nestle Quick
3 Cups Vanilla ice Cream
Directions
Put in blender and blend until smooth and then serving
1 cup Milk
1/2 Cup Nestle Quick
3 Cups Vanilla ice Cream
Directions
Put in blender and blend until smooth and then serving
Indiana Pork Tenderloin Sandwiches
Ingredients
4 boneless butterfly chops, cut about a half inch thick, or 4 boneless loin chops, cut an inch thick
1 c. flour
1/2 c. milk
1/2 c. cornmeal
1 t. salt
1 t. black pepper
oil
Directions
If you bought regular loin chops, butterly them. With a sharp knife, cut them almost all the way in half, then open them. Beat the butterflied chops with a meat mallet until a quarter inch thick.
Mix the breading ingredients and put on a plate.
Heat about a half inch of oil in a heavy skillet until a one-inch cube of bread browns in about a minute, and turn the oven on warm. Dip the first tenderloin in milk, then dredge on both sides, making sure every bit is covered. Place the first in the hot oil (only do these one at a time), and fry until the bottom is golden brown, then turn, and fry until golden brown all over (this should only take five minutes if your oil is the right temperature). Drain on a paper towel, then start frying the second one. Place the first on a rack in the warm oven. Repeat the process until all four are done.
Indiana Sugar Cream Pie
Ingredients
A single 9-inch pie crust
1/3 c. flour
1 1/2 c. sugar
2 1/2 c. heavy cream
2 egg yolks
2 t. vanilla
1 T. butter, cut into tiny pieces
nutmeg
Directions
Preheat the oven to 450, but do not bake the crust blind.
Combine sugar, flour, cream, yolks, and vanilla, and pour into pie shell. Lightly sprinkle the top with nutmeg and dot with the butter. Bake for 10 minutes, then reduce heat to 350 and bake for 30 more minutes, until filling is set.
A single 9-inch pie crust
1/3 c. flour
1 1/2 c. sugar
2 1/2 c. heavy cream
2 egg yolks
2 t. vanilla
1 T. butter, cut into tiny pieces
nutmeg
Directions
Preheat the oven to 450, but do not bake the crust blind.
Combine sugar, flour, cream, yolks, and vanilla, and pour into pie shell. Lightly sprinkle the top with nutmeg and dot with the butter. Bake for 10 minutes, then reduce heat to 350 and bake for 30 more minutes, until filling is set.
Indiana Corn Casserole
RECIPE INGREDIENTS:
1 pound bacon
1/2 cup butter
1/2 medium onion, chopped
1/2 cup chopped celery
1 red pepper, chopped
1 green pepper, chopped
5 tablespoons all-purpose flour
2 cups sour cream
2 pounds fresh corn (or frozen corn, thawed)
Salt and pepper
1 tablespoon chopped parsley
1. Heat the oven to 350 degrees. Cook the bacon, then chop it into bite-size pieces and set it aside.
2. Melt the butter in a large pot over medium heat. Sauté the onion, celery, and peppers until soft. Stir in the flour, then the sour cream, until well combined. Add the corn and most of the bacon bits and season with salt and pepper.
3. Pour the mixture into a 9- by 13-inch baking dish and sprinkle on the remaining bacon bits and the parsley. Bake for 30 to 45 minutes, until lightly browned. (Note: for a lower-fat version of this casserole, use half the bacon, butter, and flour). Serves 6 to 8.
1 pound bacon
1/2 cup butter
1/2 medium onion, chopped
1/2 cup chopped celery
1 red pepper, chopped
1 green pepper, chopped
5 tablespoons all-purpose flour
2 cups sour cream
2 pounds fresh corn (or frozen corn, thawed)
Salt and pepper
1 tablespoon chopped parsley
1. Heat the oven to 350 degrees. Cook the bacon, then chop it into bite-size pieces and set it aside.
2. Melt the butter in a large pot over medium heat. Sauté the onion, celery, and peppers until soft. Stir in the flour, then the sour cream, until well combined. Add the corn and most of the bacon bits and season with salt and pepper.
3. Pour the mixture into a 9- by 13-inch baking dish and sprinkle on the remaining bacon bits and the parsley. Bake for 30 to 45 minutes, until lightly browned. (Note: for a lower-fat version of this casserole, use half the bacon, butter, and flour). Serves 6 to 8.
Indiana Potato Salad
INGREDIENTS
8 baking potatoes, peeled and cubed
1 cup mayonnaise
8 ounces processed cheese food, cubed
1 cup chopped onion
8 ounces sliced bacon
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Place potatoes into a pot and fill with enough water to cover. Bring to a boil and cook until easily pierced with a fork, about 12 minutes. Drain and pour into a 9x13 inch baking dish. Mix with mayonnaise, processed cheese and onion.
While the potatoes are boiling, fry the bacon in a large skillet over medium heat until crisp. Drain and break into large pieces. Place on top of the potatoes.
Bake for 1 hour in the preheated oven, until cheese is browned
8 baking potatoes, peeled and cubed
1 cup mayonnaise
8 ounces processed cheese food, cubed
1 cup chopped onion
8 ounces sliced bacon
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Place potatoes into a pot and fill with enough water to cover. Bring to a boil and cook until easily pierced with a fork, about 12 minutes. Drain and pour into a 9x13 inch baking dish. Mix with mayonnaise, processed cheese and onion.
While the potatoes are boiling, fry the bacon in a large skillet over medium heat until crisp. Drain and break into large pieces. Place on top of the potatoes.
Bake for 1 hour in the preheated oven, until cheese is browned
Indiana Creamy Skillet Potatoes
Creamy Skillet Potatoes
4 to 5 medium potatoes, peeled and cubed
1/3 cup Onion, chopped
1 envelope ranch-style dressing mix (1 ounce)
1/3 cup sour cream
2 cups milk
1 teaspoon parsley
Precook potatoes in microwave or boil until slightly tender. Spray a large skillet with non-stick cooking spray. Over medium heat, brown onions and potatoes. Add remaining ingredients and simmer just until sauce thickens.
Serves 4.
4 to 5 medium potatoes, peeled and cubed
1/3 cup Onion, chopped
1 envelope ranch-style dressing mix (1 ounce)
1/3 cup sour cream
2 cups milk
1 teaspoon parsley
Precook potatoes in microwave or boil until slightly tender. Spray a large skillet with non-stick cooking spray. Over medium heat, brown onions and potatoes. Add remaining ingredients and simmer just until sauce thickens.
Serves 4.
Indiana Pumpkin Roll
Indiana Pumpkin Roll
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon salt
3/4 cup flour
1 teaspon soda
1/2 teaspoon cinnamon
1 (8-ounce) package cream cheese
1 cup powdered sugar
Beat eggs; add sugar gradually and add next 5 ingredients. Pour onto greased 10 1/2 x 15 1/2 inch jelly roll pan lined with wax paper. Bake at 350 degreess for 15 minutes. Turn out on a tea towel sprinkled with powdered sugar. Roll up long way. Cool.
Cream together the cream cheese and powdered sugar. Unroll cake; spread with filling. Re-roll and chill.
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon salt
3/4 cup flour
1 teaspon soda
1/2 teaspoon cinnamon
1 (8-ounce) package cream cheese
1 cup powdered sugar
Beat eggs; add sugar gradually and add next 5 ingredients. Pour onto greased 10 1/2 x 15 1/2 inch jelly roll pan lined with wax paper. Bake at 350 degreess for 15 minutes. Turn out on a tea towel sprinkled with powdered sugar. Roll up long way. Cool.
Cream together the cream cheese and powdered sugar. Unroll cake; spread with filling. Re-roll and chill.
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