June 26, 2010


Printed from COOKS.COM

3 c. cooked eggplant
2 c. crumbled saltine crackers
2 eggs, beaten
1 tsp. herb seasoning
1 tsp. salt
1/8 tsp. black pepper
1/2 tsp. savory salt
1 tsp. crumbled basil leaves
1/8 tsp. garlic salt
1/2 stick butter
1/2 c. chopped onion


3/4 c. crumbled saltine crackers
1/2 stick melted butter

Combine all ingredients except topping. Place in well greased casserole. Cover with the topping ingredients, mixed. Bake in 350 degree oven about 30 minutes.


Printed from COOKS.COM

1 lb. ground beef
1 med. onion, chopped
2 1/2 oz. can sliced ripe olives, drained
8 oz. can tomato sauce
1 pkg. taco seasoning mix
10 oz. can Pillsbury refrigerated pizza crust
4 oz. (1 c.) shredded cheddar cheese
Chopped tomato
Sour cream

Heat oven to 425 degrees. Brown beef and onion; drain. Stir in olives, tomato sauce and taco mix. Prepare pizza crust according to directions in 12" pizza pan or 13"x9" pan. Spread beef mixture over crust; sprinkle with cheese. Bake 425 degrees for 15 to 20 minutes or until crust is golden brown. Top with lettuce and tomato. Serve with sour cream. 6 servings.


Printed from COOKS.COM

1 lb frozen cut green beans
3 tablespoons water
2 tablespoons butter
1 teaspoon honey
1/4 teaspoon beef soup base
1-2 cloves garlic, mashed
1/2 teaspoon Wondra flour
pinch of red pepper flakes
salt and pepper, to taste
1/4 cup blanched sliced or slivered almonds 

Do not thaw beans before cooking. Use a heavy saucepan with a tight-fitting cover.Bring the water, butter and mashed garlic to a boil in the saucepan (or use beef broth instead of water).

Add the frozen beans and cover tightly; reduce heat and allow beans to steam 3-4 minutes. Stir in Wondra flour to thicken, and beef soup base (if using). Add red pepper flakes, honey, and salt and pepper, to taste.
Add almonds, if desired, for a variation.
Cook over low heat, covered, until "butter sauce" has thickened slightly and beans are nearly tender (not mushy).

Serve as a side with beef dishes.
Another variation is to add finely minced white onions or shallots to the steaming water along with the garlic, for added flavor.
Submitted by: CM


Printed from COOKS.COM

3 tbsp. butter
1 c. diced celery
1/2 c. chopped onion
1/2 c. diced green pepper
1 lb. ground beef
1 (6 oz.) tomato paste
2 (6 oz.) cans water
1 c. canned tomatoes
1 tsp. salt
Dash of garlic powder
1 tbsp. sweet basil
Pepper to taste
3 c. cooked, cubed zucchini
Seasoned bread crumbs
1/4 lb. Swiss cheese, sliced
Grated Parmesan cheese

Melt butter in large skillet; saute celery, onion and green pepper. Remove from pan and set aside. Brown ground beef. Drain fat. Dilute tomato paste with the water and add to beef. Add tomatoes, salt, seasonings and sauteed vegetables. Simmer for 1 hour, stirring occasionally. Add cooked squash and simmer for 10 minutes. Place mixture in 2 quart casserole dish., Place heavy layer of seasoned bread crumbs on top of mixture. Lay Swiss cheese over the top of the crumbs. Sprinkle with Parmesan cheese. Bake 30 minutes at 350 degrees.

Chocolate-Covered Bacon

 Chocolate-Covered Bacon

A hit at state fairs everywhere, make this salty-sweet concoction at home. Some say bacon can't get any better, but we think chocolate makes everything better! TOH Test Kitchen
12 ServingsPrep: 20 min. Bake: 20 min.


  • 12 thick-sliced bacon strips (about 1 pound)
  • 12 wooden skewers (12 inches)
  • 6 ounces white candy coating, chopped
  • 1 cup semisweet chocolate chips
  • 1 tablespoon shortening

  • Optional toppings: chopped dried apple chips, apricots and crystallized ginger, finely chopped pecans and pistachios, toasted coconut, kosher salt, brown sugar, cayenne pepper and coarsely ground black pepper


  • Thread each bacon strip onto a wooden skewer. Place on a rack in a
  • large baking pan. Bake at 400° for 20-25 minutes or until crisp.
  • Cool completely.
  • In a microwave, melt candy coating; stir until smooth. Combine
  • chocolate chips and shortening; melt in a microwave and stir until
  • smooth.
  • With pastry brushes, coat bacon on both sides with melted coatings.
  • Top each strip as desired. Place on waxed paper-lined baking sheets.
  • Refrigerate until firm. Store in the refrigerator.
  • Yield: 1 dozen.
  • found on tasteofhome

Eggnog Pudding

Recipe courtesy Paula Deen

Prep Time:
10 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
10 min
6 to 8 servings


  • 1/4 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 3/4 cup sugar
  • 3 cups milk
  • 2 egg yolks
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 2 egg whites, stiffly beaten
  • Freshly grated nutmeg


Mix together flour, cornstarch and sugar in a saucepan. Add 1/4 cup of the milk to the flour mixture and stir until smooth. In another saucepan, scald the remaining 2 3/4 cups milk; add to flour mixture. Cook and stir mixture over medium-low heat; do not allow to boil. In a bowl beat the yolks; remove 1/2 cup hot mixture and add to yolks to temper them; mix well and return to pot. Continue to cook over low heat for an additional 2 to 3 minutes. Remove from heat; add butter and vanilla. Thoroughly fold egg whites into the hot mixture. Place in individual custard dishes or a single bowl, sprinkle with freshly grated nutmeg and chill.

Best Deviled Eggs

12 hard cooked eggs
1/2 C. mayonnaise
1 tsp. dried parsley flakes
1/2 tsp.dried chives
1/2 tsp.ground mustard
1/2 tsp.dill weed
1/4 tsp. salt
1/4 tsp.paprika
1/8 tsp.pepper
1/8 tsp.garlic powder
2 Tbsp.milk
fresh parsley

Slice eggs in half lengthwise; remove yellow and set whites aside. In a small bowl, mash yolks. Add next 10 ingredients; mix well. Evenly fill the whites. Garnish with parsley and paprika.
makes 2 dozen.

craig michael

Chicken Cheese Ball

2 (8oz) pkg. cream cheese, softened
1 (1oz)pkg, Ranch dressing mix
1 (5oz) can chunk chicken, drained
1/2 C. chopped pecans

In a medium bowl,combine cream cheese, Ranch dressing mix and chicken. Form the mixture into a ball. On a cutting board or a piece of wax paper, spread the chopped pecans. Roll the ball in the pecans until it is fully coated. Wrap the ball in plastic and chill for at least one hour.

craig michael

Sausage Cream Cheese Crescents

1 lb. sausage
1 (8oz) pkg. cream cheese
2 cans. refrigerated crescent rolls

Brown and drain sausage. Add cream cheese and mix until smooth. Unwrap dough and place 1 tbsp. of sausage mixture into each crescent roll. Pull corners together and pinch closed. Bake as directed.

Rough Mashed Potatoes with Garlic

You can cook the potatoes and garlic together, then mash them together with a potato masher or pastry blender. Excellent. The potatoes can sit in the cooker for a few hours until serving, as well. serves 4.

Cooker: Medium round or Oval.
Setting and Cook Time: HIGH for 3 1/2 to 4 1/2 Hrs.

2 lbs. baking potatoes (5 to 6) such as russet, peeled and cut into chunks
4 cloves garlic,chopped
1 bay leaf
2 cups. chicken broth, vegetable broth, or water
1/2 cup. hot whole milk or buttermilk
2 tbsp. unsalted butter
Salt and fresh ground black or white pepper to taste.

Put the potatoes, garlic, and bay leaf int he slow cooker. Add enough broth to completely cover the potatoes. Cover and cook on HIGH for 3 1/2 to 4 1/2 hrs. depending on size of potato chunks.

Drain in a colander over a bowl, reserving the liquid and discarding the bay leaf. Return the potatoes to the cooker. add the milk and butter, and mash, adding some cooking liquid to adjust the consistency to your preference. Season with salt and pepper. If you like, press a pat of butter into the top. Cover and keep on KEEP WARM or LOW until serving. Serve at the table right from the slow cooker.

No-Bake Lime Pie

1 cup granulated sugar
1/4 cup cornstarch
1 1/4 cup milk
Yolks from 3 large eggs
2/3 cup fresh lime juice
1/2 stick butter, cut into pieces
2 tsp. finely grated lime peel
1 cup. sour cream
1 6oz. ready-to-fill graham-cracker pie-crust (save-lid)
Sweetened whipped cream
Lime slices

Mix sugar and cornstarch in medium saucepan.
Whisk in milk until smooth, then yolks until blended.
Stir in lime juice.
Add butter, and whisk over medium heat for 7 to 9 mins,
just until boiling. Remove from heat and stir 1 min. Stir in lime peel. Cover surface with plastic wrap,
and refrigerate until cool. (1 hour).
Gently whisk in sour cream; blend well. Pour into pie shell.
Cover with plastic lid, and refrigerate at least 6 hrs, until set.
Garnish with whipped cream and lime slices.

Chunky Guacamole

4 ripe Hass avocados, halved,pitted
3 tbsp. fresh lime juice
3 tbsp. minced red onion
2 large red jalapeƱo chiles, seeded, mined
1/4 cup finely chopped fresh cilantro
1/2 tsp. salt
1 large clove garlic, crushed

Spoon avocado flesh into a medium bowl. Sprinkle with 1 tbsp. of the lime. Using a pasty blender or a large fork, mash avocados just until chunky.
Stir in remaining lime juice and other ingredients until combined.
Cover surface of guacamole with plastic wrap and refrigerate up to 4 hours before serving.

Lime-Honey Glazed Chicken

6 tbsp. honey
6 tbsp. reduced-sodium soy sauce
2 tsp. fresh grated lime zest
6 tbsp. lime juice
1 tsp. crushed red pepper
4 6oz. bone-in chicken  thighs
2 12oz. bone-in chicken breasts, skin and excess fat removed;
cut breasts in half crosswise.

Mix honey,soy sauce.lime zest, lime juice and crushed red pepper in a large bowl. Stir to coat.
Cover and refrigerate 2 hours. stirring occasionally.

Preheat grill to 400*F.
Place marinade in small saucepan over medium-high heat. Boil half away until thickened to a glaze (8-10 mins.)
Rotate chicken on unheated grill spots for even cooking.
Brush on glaze, cover and let roast.
Be sure chicken is cooked throughly before serving.


"Feijoada Completa"
1-1/2 lbs. dried black turtle beans
1 lg. bell pepper (or 2 med.), diced
4 lg. onions, diced
6 cloves of garlic, diced
3/4 c. celery, diced
1/4 c. parsley, minced
2 tbsp. oregano, minced
2 tbsp. basil, minced
2 or 3 bay leaves
Pinch of ground clove
2 bouillon cubes, beef (or chicken)
2 tbsp. vinegar (reserve to add last)
1 lb. bulk sausage
1 lb. pork, such as boneless country style ribs or rolled roast
1 lb. beef, stew beef chunks, chuck steak or leftover roast
1/2 to 1 lb. ham, smoked or baked, cubed
1/2 to 1 lb. smoked link sausage or Kielbasa cut into bite size pieces
1 lb. of same cut into 2 to 3 inch links to serve on the side
Salt and pepper to taste
Wash and look for gravel then soak overnight in a bowl being sure beans are well covered with water. For cooking use a large crock pot or soup pot, cast iron preferable. First, brown bulk sausage in a skillet and pour off excess grease. I have discovered a lean bulk sausage that is great, much less grease and fat.Add other meats and stir to brown. Add bell pepper, onion, garlic, celery, parsley, oregano, basil, bay leaf, and clove.
Salt and pepper moderately, taste after cooking several hours and add more if needed.
Add beans and soak water and if necessary add more water to cover entire ingredients by at least two inches. Stir in 2 bouillon cubes. Cover and cook on crock pot high for three hours then turn to low for at least six hours. If cooking in a stove top soup pot, bring to a LOW boil for two hours then continue cooking on low simmer for six hours, stirring every hour or two to keep from sticking on the bottom of the pot.
I like to use the crock pot and leave it cooking on low overnight. I stir it about twice and sometimes find it necessary to add water. If it gets too watery, take about 1/2 cup of beans and mash with a fork until pasty to add back as a thickener. About an hour before serving stir in vinegar.
Serve beans and meat over rice. I have found brown rice to be quite tasty but white rice is fine too. Serve in a soup bowl and top with fresh chopped onion. The Brazilians top with farina or wheat germ.
Serve the extra sausage, which has been browned separately, on the side for those who want extra meat.
Complement your main dish with a mixed green salad consisting of and oil and a good quality vinegar or a good Italian type salad dressing, and a basket of garlic bread. Dessert should be light such as sherbet or vanilla ice cream topped with creme de Menthe. Invite at least a dozen friends to enjoy the feast.
Leftover black beans freeze well for months.

Rachael's Superheated Cajun Boiled Peanuts

recipe image

Submitted By: rachaelp
Photo By: Brooke129
Prep Time: 20 Minutes
Cook Time: 1 Day
Ready In: 1 Day 20 Minutes
Servings: 8

"Raw peanuts in their shells simmer in a salty, spicy brew flavored with crab boil, Cajun seasoning, garlic, and two kinds of serious hot peppers. This is the real deal that is found in the heart of Florida."

1 pound raw peanuts, in
1 (3 ounce) package dry
crab boil (such as Zatarain
's® Crab and Shrimp Boil
1/2 cup chopped jalapeno
1 tablespoon garlic powder
1/2 cup salt
2 tablespoons Cajun
1/2 cup red pepper flakes

1.Place peanuts, crab boil, jalapenos, garlic powder, salt, Cajun seasoning, and red pepper flakes into a slow cooker. Pour in water to cover the peanuts and stir to combine. Cover and cook on Low until peanuts are soft, at least 24 hours. Stir occasionally, and add water as needed to keep peanuts covered. Drain; serve hot or cold.

Honey Chipotle Slow Cooker Pork Ribs

Honey Chipotle Slow Cooker Pork Ribs
I’m going to let you in on a little secret. Growing up I did not like ribs. Like at all. If that’s what my mom was BBQ-ing I would load up my Chinet paper plate with extra corn and pea salad. I didn’t like getting messy and ribs were, and still are, messy. Very messy. But that is the beauty of growing up your tastebuds change and in my case, I realized that the messier the meal, usually the better it is.

What makes these so messy is the sweet and spicy homemade honey chipotle BBQ sauce that is poured over the top of them before the slow cooking begins. If you’d like to cut the heat down a bit you can use half of the can of chipotle peppers and add another tablespoon of honey. Either way be sure to have plenty of napkins on hand, you will need them.
Serves 6
You will need:
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 2 tablespoons olive oil
  • 4 pounds baby back pork ribs
  • 1 onion sliced
Honey Chipotle BBQ Sauce
  • 1/2 cup ketchup
  • 1 tablespoon soy sauce
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons honey
  • 1 1/2 teaspoon kosher salt
  • 1 1/2 teaspoon paprika
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons packed brown sugar
  • 1/2 teaspoon garlic powder
  • 1 (7 ounce) can chipotle peppers in adobo sauce
  1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
  2. In a bowl combine kosher salt, black pepper, cayenne pepper, garlic powder, paprika, onion powder, cumin and olive oil in a bowl. Stir to make a paste. Rub mixture all over ribs. Transfer to preheated baking sheet. Place in oven and cook for 15 minutes. Turn and cook for 15 more minutes.
  3. Place the sliced onion on the bottom of the slow cooker.
  4. While the meat is cooking combine all of the ingredients for the BBQ sauce in a food processor and process until smooth.
  5. Transfer ribs to the slow cooker. Pour BBQ sauce over the top. Cover and cook for 6 hours.
  6. Serve.

Grilled Beer-Can Chicken with Spicy Chili Rub

Amazing but true, propping an intensely seasoned chicken atop a can filled with beer, then grilling, produces a remarkably moist and flavorful bird.
Prep Time:
1 Hr 45 Min
Total Time:
4 servings

1(3 1/2 to 4-lb.) whole roasting chicken
1tablespoon brown sugar
3teaspoons paprika
1teaspoon seasoned salt
1teaspoon chili powder
1/2teaspoon garlic powder
1/2teaspoon cumin
1/4teaspoon pepper
1/4teaspoon ground red pepper (cayenne)
1(12-oz.) can beer
1.Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Remove and discard neck and giblets from chicken cavity. Rinse chicken with cold water; pat dry with paper towels.
2.In small bowl, combine all remaining ingredients except beer; mix well. Rub mixture on inside and over outside of chicken, using all of mixture.
3.Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use. Spray outside of half-full can of beer with nonstick cooking spray; place in ungreased shallow roasting pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
4.When grill is heated, using tongs and pancake turner, remove chicken and can from pan; place on grill directly over drip pan, making sure chicken is balanced. Cover grill; cook 1 1/4 to 1 1/2 hours or until chicken juices run clear and thermometer inserted in thickest part of thigh registers 180°F.
5.With thick hot pads and tongs, carefully remove chicken and can from grill; place in clean baking pan or on serving platter. Twist can to remove from chicken; discard can. Let chicken stand 5 minutes before carving.

Batter Dip Dill Pickles and Deep Fry For a Real Down Home Dish

Fried Dill Pickles Recipe

Wet Dippings

  • 2 eggs
  • ¼ cup plain flour
  • 1 cup milk
  • 1 TBS Worcestershire sauce
  • ½ tsp. Tabasco sauce
  • ½ tsp cayenne pepper
  • ¼ tsp seasoning salt
  1. Beat eggs in a small bowl with a fork.
  2. Add flour and mix.
  3. Pour in milk and seasonings and mix.
  4. Set the wet drippings aside.
Note: For fried pickles with a little less zip, reduce the Tabasco sauce and cayenne pepper or leave those out.

Dry Dippings

  • 1 cup cornmeal
  • 2 cups plain flour
  • 1 tsp salt
  • 1 tsp pepper
  1. Mix together all ingredients in a medium sized bowl. Stir until the dry ingredients are well mixed.
  2. Set the dry dippings aside. Do not mix them with the wet dippings.

Dip and Fry

  • 1 quart dill pickles (sliced lengthwise)
  • Wet dippings
  • Dry dippings
  1. Drain liquid off dill pickles and pat dry with paper towels.
  2. Dip pickles one by one in wet dippings. Shake lightly.
  3. Dip in dry dippings and roll around until well covered. Shake lightly.
  4. Deep fry like French fries in oil or hot Crisco at 350 degrees F until golden brown.
  5. Drain on paper towels.
  6. Serve plain or with Ranch dressing or ketchup.
Note: Rumor has it (and there are lots of rumors down South) that Elvis Presley loved fried dill pickles.

Barbecue Meatballs

  • 2 pounds lean ground beef
  • 1 pound bulk pork sausage
  • 1/4 cup finely chopped onion
  • 1 cup milk
  • 1 egg, lightly beaten
  • 2 cups dry bread crumbs
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground allspice
  • 1 tablespoon oil
  • 1/4 cup finely chopped onion
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon cider vinegar or lemon juice
  • 1 heaping tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
Mix all ingredients for meatballs. Form mixture into 1-inch meatballs. Place in a large baking pan in a single layer and cook at 350° degrees for about 30 minutes or until browned. Remove and drain off excess fat.
Meanwhile, prepare sauce. Cook 1/4 cup chopped onion in oil until tender. Add remaining sauce ingredients. Simmer 10 minutes. Place meatballs in a crock pot. Pour sauce over, cover, and keep on LOW setting for serving.
Makes about 5 dozen meatballs.