6 cups water
6 beef bouillon cubes
1 cup grated Swiss cheese
1 ½ cups croutons
Bring the water to a boil over medium heat in a large saucepan Add the beef bouillon cubes and stir until they dissolve.
Carefully pour the hot broth into four or five bowls and top with croutons and cheese. The Recipe toolbar
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3 tablespoons honey ·
2 cups strawberries, hulled and crushed ·
1 8-ounce package cream cheese, softened ·
1 cup crushed pineapple, drained
In a bowl mix cream cheese and honey. Add strawberries and pineapple and blend well. Pour into a freezer tray and freeze for 2 hours. Cut into 4 portions. Serve on lettuce leaves and garnish with strawberry slices, if desired.
2 Tbsp milk
2 Tbsp vanilla ice cream
2 tsp chocolate syrup
1 cup lemonade
1 ice cube
Mix chocolate syrup and milk in a tall glass and add one tbsp vanilla ice cream to it and stir.
Add 1 cup lemonade and 1, 2nd tbsp vanilla ice cream, and ice cube. Stir lightly.
Serve with a straw.
1 Tablespoon pumpkin pie spice
1-teaspoon baking soda
2-1/2 cups unbleached all purpose flour
2 cups sugar
1-1/4 cups pure pumpkin purée (Not pie filling)
2 cups peeled, finely chopped apples
1/4-cup canola oil
For the topping:
2 Tablespoons flour
1/4 cup granulated sugar
2 Tablespoons butter
1/2-teaspoon ground cinnamon
Stir together flour, sugar, pumpkin pie spice, salt and baking soda in a large bowl.
Stir together the pumpkin purée, eggs and oil in another mixing bowl, until they are mixed well.
Stir in the flour mixture just until moist; add the apples.
Fill the muffin cups 3/4 full.
For the topping:
Stir together the flour ,sugar, and cinnamon. Blend the butter using a pastry blender.
Sprinkle the topping over the muffins.
Bake for 30 to 35 minutes. A toothpick inserted in the center should come out clean.
Cool the muffins in the pan for about 5 minutes. Remove to a rack and allow to cool slightly before serving.
1 cup dry white wine
2 cups fruity olive oil
1 cup coarsely chopped fresh basil leaves
1/4 cup fresh rosemary leaves or 2 T. dried
1/2 cup Balsamic vinegar
8 medium garlic cloves, crushed
1 t. salt
1 bunch (8) baby carrots (with green tops)
8 Japanese eggplants, cut in half lengthwise
1 t. freshly ground black pepper
8 small new red potatoes
Combine the oil, Balsamic vinegar, wine, garlic, rosemary, basil, salt and pepper in a bowl. Let it stand covered for 1 hour.
Put the carrots, potatoes, and eggplants in a large container with a leakproof top.
Pour the oil-wine mixture over the vegetables, cover and shake gently so that the marinade is equally distributed.
Marinate the vegetables overnight.
Preheat the oven to 400F.Remove from marinade (reserve marinade) and spread in a roasting pan. Roast the vegetables for 1 hour, basting once
or twice with reserved marinade. Test for doneness, adding a few minutes if necessary.
1 1/2 cups Almonds; Skinned
6 oz. Semi-Sweet Chocolate; Chopped
3/4 cup Granulated Sugar
6 oz. Sweet Butter (Unsalted)
6 large Eggs; Yolks and Whites Separated
1 tsp. Fresh Lemon Juice
1/2 cup Heavy Cream
2 tsp. Instant Espresso or Coffee Powder
8 oz. Semi-Sweet Chocolate; Chopped
Toast almonds in a single layer on a cookie sheet in a 350-F degree oven for about 15-minutes or until the almonds are lightly colored and fragrant. Make sure to shake the pan occasionally to turn almonds while toasting.
Pre-heat oven to 375-F degrees. Spray the bottom of a 9-inch spring form pan with a non-stick cooking spray. Dust lightly with flour or very fine, dry bread crumbs. Shake out any excess and set prepared pan aside.
Warm chopped chocolate in the top of a small double boiler over warm water set at moderate heat. Cover until partially melted, then stir until smooth. Set aside to cool to room temperature. Reserve 1/2 cup sugar and place the remaining 1/4 cup sugar with the almonds in a food processor or blender and chop until nu``
In a clean bowl with clean beaters, beat the egg whites with salt and lemon juice. Start on low speed and gradually increase until the egg whites hold a soft shape. Reduce speed again and add remaining 1/4 cup sugar. Then on high speed, beat egg whites to soft peaks.
Gently fold the egg whites into the chocolate mixture about one-third at a time until blended. Pour the cake batter into the prepared spring form pan an quickly rotate to level the batter. Bake for 20-minutes at 375-F degrees, then reduce heat to 350-F degrees and continue to bake an additional 50-minutes. Remove cake from pan when cooled, after about 1-hour.
To prepare the icing, scald the heavy cream in a saucepan over medium heat until a thin skin forms on the top. Add the espresso or coffee powder and whisk to dissolve. Add the chocolate and whisk to dissolve, for about a minute or two. Remove from heat and continue to stir to finish melting the chocolate. Let icing cool for about 15-minutes, then pour over the top of the cake, starting at the center. Gently push the icing with a spatula over the sides to dribble down the cake. Top with shaved chocolate, or whipped cream just prior to serving. A fresh strawberry is an optional garnish with each served slice.
1 cup sugar
1 cup flour
1 cup milk
1 stick butter, melted
1 can peaches (or any favorite fruit), drained
In a bowl, combine sugar, flour and milk. Pour mixture over butter, stir and press into pie pan. Add peaches. Cook in bottom of oven at 450 degrees until brown.
2 1/2 to 3 pound shoulder or sirloin tip roast
1 (16 ounce) can tomato sauce
1 medium onion, cut into thin strips
2 bay leaves
3 tablespoons all-purpose flour
salt and pepper to taste
1 Spray slow cooker with non-stick cooking spray. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high.
2 After 1 hour reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter.
3 Pour drippings through strainer into medium sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper, serve alongside roast.
1 1/2 cups all-purpose flour
3/4 cup powdered sugar
1/2 teaspoon salt
1/4 cup sweetened condensed milk
1/2 teaspoon vanilla extract
1/2 cup butter or margarine, softened
1 cup chopped nuts
1 Sift together flour, 1/2 cup powdered sugar and salt. Stir in condensed milk, vanilla and soft butter. Blend well and fold in chopped nuts. Chill well.
2 Preheat oven to 375 degrees F (190 degrees C). Line cookie sheets with foil.
3 Roll the dough pencil thin and form in crescent shape. Arrange cookies on the cookie sheet.
4 Bake on top rack of the oven for 12 minutes until set, do not brown. Let the cookies cool on pan. While still warm roll the cookies in leftover powdered sugar.