1 3/4c sugar
2 large eggs
pinch of salt
1 stick butter melted
1 tsp nutmeg
Preheat oven to 400°. Mix everything together and pour into an unbaked 9″ pie shell. Sprinkle the top lightly with nutmeg. Bake 15min. Reduce oven to 350° and bake 45min. Cool to allow filling to set.
2 large red onions, thinly sliced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups low-sodium beef broth
1/2 cup dry red wine (optional)
1 tablespoon tomato paste
1 teaspoon cider vinegar
Salt and pepper
1 pound lean ground beef
1/2 cup cooked white rice
1 egg yolk
1 teaspoon salt
1/4 teaspoon pepper
1 clove minced garlic
1 teaspoon Worcestershire sauce
3 tablespoons chopped parsley
1/2 teaspoon dried thyme
1 tablespoon olive oil
1) To make gravy: Heat butter in a large sauté pan. Add onions and cook over medium-high heat, until onions start to brown, stirring occasionally. When onions are slightly softened and turning a deep honey brown, add 1/4 cup broth. Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning. It should take at least 25 to 30 minutes to properly caramelize onions. Stir in flour and cook for about 2 minutes. Add wine and reduce by half. Stir in remaining beef broth and tomato paste. Stir in cider vinegar. Simmer for 10 minutes. Add salt and pepper to taste. Reduce heat to low and keep warm.
2) To make patties: Mix ground beef, rice, egg yolk, salt, pepper, garlic, Worcestershire sauce, parsley and thyme in a bowl. Shape into 4 oval patties about 3/4-inch thick. Heat olive oil in a large nonstick skillet set over medium-high heat. Sear patties about 3 minutes per side, or until a brown crust forms. Pour gravy over patties and simmer for an additional 10 minutes. Serve warm with mashed potatoes or noodles. Yield: 4 Servings.
3 tbl butter or margarine
1/2 cabbage , uncooked & chopped
2/3 c uncooked rice (I use minute rice)
1 med onion, chopped
2 lbs hamburger
1 lrg can diced tomatoes or rotel tomatoes
Salt and pepper to taste
Melt butter in skillet, layer cabbage, uncooked rice, onion, raw crumbled hamburger, salt and pepper, then tomatoes. Cover with lid and simmer 25-35 minutes until rice, cabbage and burger are done. Do not stir or lift lid until done.
2 sticks butter, softened
1 3/4 cups sugar
3 eggs + 2 egg whites
3 tsp vanilla
3 cups all-purpose flour
3 1/2 tsp baking powder
One 1.34oz box banana pudding mix
1 cup milk
Filling: Whisk together the following ingredients and refrigerate until assembling cake (~10minutes).
One 1.34oz box vanilla pudding mix
1 1/4 cups milk
1 cup Cool Whip (or whipped cream)
To brush on layers: Mix together the following:
1 Tbsp sweetened condensed milk
1 Tbsp milk
You’ll also need:
2-3 medium ripe bananas
3-4 cups Cool Whip for frosting
Step 1: Make the cake
Preheat oven to 350 F. Prep three 8″ round pans by lining the bottom only with parchment paper. Cream butter and sugar until light and fluffy. Slowly beat in eggs and egg whites, one at a time. Beat in vanilla until well combined.
In a separate bowl, combine flour, baking powder, and pudding mix. Add into wet ingredients in three separate additions, mixing until just combined. Don’t over mix!
Stir in milk until combined. Divide batter and pour into pans. Bake 22-25 minutes or until cake is golden and begins to pull away from sides of pans.
Allow cake to cool 15 minutes in pan. Loosen and remove from pan. Allow to cool another 1-2 hours on a wire rack.
Step 2: Begin layering
Level each cake. Place first layer on cake plate. Brush with a little milk mixture.
Line banana slices on top of cake. Spread 1/3-1/2 of the filling mix on top of bananas.
Place next cake layer on top of filling. Repeat with milk mix, filling, and final layer.
Step 3: Frost
This is the fun part. Frost with Cool Whip and decorate as you wish. I crushed some mini Nilla wafers and spread on top. Then used the wafers along the sides.
Whew! Sounds super complicated, but it was simple to make. You may also want to put some Nilla wafers in between the layers.
Very important : Store this cake in the fridge
4 large apples
1 cup flour
¼ teaspoon baking powder
2 tablespoons sugar
¼ teaspoon salt
⅛ teaspoon cinnamon
1 large egg, beaten
1 cup buttermilk
vegetable oil for frying
for the cinnamon sugar topping
⅓ cup sugar
2 teaspoons cinnamon
In a large bowl, combine the flour, baking powder, sugar, salt and ⅛ teaspoon cinnamon. Set aside. In a small bowl combine the egg and buttermilk. In a third dish, make your cinnamon-sugar topping by combining the ⅓ cup sugar and 2 teaspoons cinnamon. Set that aside too. Next, slice the apples into ¼-inch thick slices, and use circle biscuit cutters in graduated sizes to make rings out of each slice. Discard the center circles containing the apple core. Heat the oil in a frying pan over medium heat to 350°F. Combine the contents of the first and second dishes as the oil warms up. This will be your batter. Dip the apple rings in and out of the batter one at a time, removing any dripping excess by tapping the rings against the side of the bowl. Fry the rings in small batches, turning them to ensure browning on both sides. Once the rings are golden and crispy, transfer them to a plate lined with paper towel for a few seconds. Quickly transfer the apple rings, one by one, into the cinnamon-sugar mixture and coat evenly. Transfer to a wire rack and serve warm. Notes Apples can go a long way in the recipe, so if you don’t get to all 4 apples, don’t worry. Make as much or as little as you like.
1 1/4 lbs (625 g) boneless, skinless chicken breasts
2 tbsp (30 mL) olive oil, divided
1 1/2 tbsp (22 mL) Lemon Pepper Rub
3 cans (14.5 oz each) 33% reduced-sodium chicken broth (about 6 cups/1.5 L)
1/2 medium onion
12 oz (350 g) uncooked angel hair pasta
2 oz (60 g) cream cheese, softened
1 can (14 oz or 398 mL) quartered artichoke hearts in water, drained
1/4 cup (50 mL) capers, drained and rinsed
Chopped fresh parsley and grated fresh Parmesan cheese (optional)
1. Cut chicken into 1-in. (2.5-cm) pieces on Cutting Board. Combine chicken, 1 tbsp (15 mL) of the oil and rub in Stainless (4-qt./4-L) Mixing Bowl; toss to coat. Heat remaining oil in 12 in. Skillet (Stainless shown here) over medium-high heat 1-3 minutes or until shimmering. Add chicken to Skillet; cook and stir 10 minutes or until chicken is golden brown and centers are no longer pink. Remove chicken from Skillet; set aside.
2. Meanwhile, pour broth into Large Micro-Cooker; microwave, covered, on HIGH 8-10 minutes or until broth comes to a boil. On clean cutting board, chop onion using Food Chopper. Add onion to Skillet; cook 10-20 seconds or until onion is fragrant. Carefully add broth and pasta to Skillet; cook, uncovered, 7-8 minutes or until pasta is tender, stirring occasionally.
3. Zest lemon with Microplane Adjustable Grater to measure 1 tbsp (15 mL). Juice lemon with Juicer to measure 2 tbsp (30 mL). Add zest, juice and cream cheese to Skillet; stir until cream cheese is fully incorporated. Add chicken and artichokes to Skillet. Cook, covered, 1-2 minutes or until heated through. Remove Skillet from heat; stir in capers. Garnish with parsley and Parmesan cheese, if desired.
Yield: 6 servings