tomato veal scallopini

Ingredients

• Servings: 2
• 1/3 cup all-purpose flour
• 1 pound veal cutlets, pounded thin
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup seeded and chopped tomato
• 1/2 cup
• 2 tablespoons grated parmesan cheese
• 2 tablespoons chopped fresh basil
• 2 cloves garlic, crushed

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat oven to 325 degrees f (165 degrees c).
• place flour in a shallow dish. gently press veal into flour, shaking off excess.
• heat olive oil and butter in a large skillet over medium heat; pan-fry veal in batches until just browned, 3 to 5 minutes on each side. transfer veal to a large baking dish. pour tomatoes and over veal and sprinkle with parmesan cheese, basil, and garlic.
• bake in preheated oven until veal is no longer pink in the center, about 30 minutes.

Avocado Toast

Ingredients

• Servings: 2
• 2 slices bread
• 2 ounces cheddar cheese, cut into 8 pieces
• 1 avocado - peeled, pitted, and sliced

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• preheat oven to 300 degrees f (150 degrees c).
• place bread on a baking sheet; top each piece with 4 pieces cheddar cheese.
• bake in the preheated oven until cheese melts, about 5 minutes. cover each bread slice with sliced avocado.

scalloped carrots

Ingredients

• Servings: 8
• 12 carrots, peeled and sliced 1/4-inch thick
• 1/3 cup butter
• 1 onion, minced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• salt to taste
• 2 cups milk
• 1 1/2 cups cubed cheddar cheese, or to taste
• 1/4 teaspoon mustard powder
• 1/4 teaspoon white pepper
• 1/4 teaspoon celery seed
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• 1 cup soft bread crumbs

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 2-quart casserole.
• place carrots into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 4 to 6 minutes. drain and transfer to a large bowl.
• melt 1/3 cup butter in a heavy saucepan over low heat; cook and stir onion and garlic in the melted butter until tender, 5 to 10 minutes. season with salt. whisk flour into onion mixture until smooth; cook, stirring constantly, until flour mixture is a paste-like consistency and light brown, 5 to 10 minutes.
• increase heat to medium; gradually stream milk into flour mixture until thick and bubbly, 5 to 10 minutes. whisk cheddar cheese, about 2 tablespoons at a time, stirring until cheese melts each time before adding more, forming a smooth sauce, 10 to 15 minutes. stir in mustard powder, white pepper, celery seed, and 1/2 teaspoon salt until incorporated, 1 to 2 minutes. pour sauce over carrots and toss to coat; transfer to the prepared casserole dish.
• mix 2 tablespoons melted butter and bread crumbs together in a bowl until well coated; sprinkle over carrot mixture.
• bake in the preheated oven until sauce is bubbling and topping is browned, 25 to 30 minutes.

italian cream cake ii

Ingredients

• Servings: 1
• 1/2 cup margarine, softened
• 1/2 cup shortening
• 2 cups white sugar
• 5 egg yolks
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 1/3 cups flaked coconut
• 1 cup chopped pecans
• 5 egg whites
• 8 ounces cream cheese
• 1/2 cup margarine, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour three 8 inch round cake pans.
• beat egg whites until they form stiff peaks.
• in a large bowl, cream 1/2 cup margarine and shortening till light. add white sugar, and beat till fluffy. beat in egg yolks. stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. fold in stiffly beaten egg whites. spoon into prepared pans.
• bake for 25 to 40 minutes. cool in pans for 10 minutes. remove to wire rack to cool completely.
• combine cream cheese, 1/2 cup margarine, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. beat till smooth. add coconut if desired. frost the cooled cake. the remaining 1/2 cup pecans can be stirred into frosting or sprinkled the cake after it is frosted.

Ranch Bean Dip

Ingredients

• Servings: 8
• 1 (16 ounce) can refried beans
• 2 cups shredded cheddar cheese
• 1 (1 ounce) package ranch dressing mix
• 1 cup sour cream

Recipe

Preparation Time: 2 mins Cook Time: 10 mins Ready Time: 12 mins


• in a small saucepan, combine beans, cheese, ranch dressing mix, and sour cream. heat the mixture over a medium heat, stir until the ingredients are well blended and warm.

five flavor pound cake i

Ingredients

• Servings: 1
• 1 cup butter, softened
• 1/2 cup shortening
• 3 cups white sugar
• 5 eggs, beaten
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup milk
• 1 teaspoon coconut extract
• 1 teaspoon lemon extract
• 1 teaspoon flavored extract
• 1 teaspoon butter flavored extract
• 1 teaspoon vanilla extract
• 1/2 cup white sugar
• 1/4 cup water
• 1/2 teaspoon coconut extract
• 1/2 teaspoon flavored extract
• 1/2 teaspoon butter flavored extract
• 1/2 teaspoon lemon extract
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• preheat oven to 325 degrees f (165 degrees c). grease a 10 inch tube pan. in a small bowl, combine flour and baking powder. set aside. in a measuring cup, combine the milk and 1 teaspoon each coconut, lemon, , butter and vanilla extracts; set aside.
• in a large mixing bowl, cream butter, shortening and 3 cups sugar until light and fluffy. add eggs, and beat until smooth. beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture. spoon mixture into prepared pan.
• bake for 1 1/2 to 1 3/4 hours, or until cake tests done. cool in pan on wire rack for 10 minutes.
• turn cake out of pan wire rack. place waxed paper under rack to catch glaze drippings. slowly spoon five flavor glaze top of hot cake. cool completely.
• to make the five flavor glaze: in a saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon each coconut, lemon, , butter and vanilla extracts. bring to a boil, stirring until sugar is dissolved.

Buttery Maple Syrup

Ingredients

• Servings: 8
• 1 cup brown sugar
• 3/4 cup water
• 1/2 cup white sugar
• 1 tablespoon butter
• 1 teaspoon maple-flavored extract

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• heat brown sugar, water, white sugar, butter, and maple extract in a saucepan over medium-high heat; boil until thickened, about 3 minutes.