Free Online Recipes

INGREDIENTS:

1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix

1/2 cup butter, melted

1 egg

1/2 cup Gold Medal ® all-purpose flour

1 teaspoon almond extract

Colored sugars or colored sprinkles

DIRECTIONS:

Heat in oven at 375 degrees F. In large bowl, stir cookie mix, butter, egg, flour and almond extract until soft dough forms.

Fit cookie press with desired template. Fill cookie press with cookie dough; press cookies on non greased cookie sheets. Decorate as desired using colored sugars and sprinkles.

Bake 6 to 8 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack.

INGREDIENTS:

1 cup butter

1/2 cup packed brown sugar

2 eggs, separated

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

2 cups chopped walnuts

1 (12 fluid ounce) can ready-to-spread vanilla frosting

1 cup candy-coated chocolate peanuts

DIRECTIONS:

In a large bowl, stir together butter and sugar until creamy and smooth. Stir in the egg yolks and vanilla. In a separate bowl, mix together flour and salt; then slowly blend with creamy mixture. Cover, and refrigerate for at least 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Roll out dough into 1 inch balls. Dip balls into slightly beaten egg whites, then roll in chopped walnuts. Place balls 1 inch apart onto baking sheets.

Bake in preheated oven for 5 minutes. Remove from oven, and press thumb gently into the center of each cookie. Return to oven, and bake 5 minutes more. Remove cookies to wire racks to cool. Fill top of each cookie with frosting, and top with a chocolate-coated peanut.

INGREDIENTS:

1 cup all-purpose flour

1/2 cup white sugar

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 egg

1 egg white

1/2 cup chopped almonds

2 tablespoons orange zest

4 (1 ounce) squares bittersweet chocolate

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.

In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt. Beat in the egg and egg white, then mix in almonds and orange zest. Knead dough by hand until mixture forms a smooth ball.

Roll the dough into a log about 10 inches long; place on the prepared cookie sheet. Press down, or roll with a rolling pin, until log is 6 inches wide.

Bake for 25 minutes in preheated oven. After baking, cool on a rack. With a serrated knife, cut into 1 inch slices. Place slices, cut side down, back onto the baking sheet.

Return them to the oven for an additional 20 to 25 minutes; turning over half way through the baking. Melt the chocolate over a double boiler or in the microwave oven. Allow chocolate to cool but not harden before dipping one side of the biscotti into it. Place cookies on wire racks, chocolate side up, until cool and dry.

INGREDIENTS:

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

3/4 cup unsweetened cocoa powder

1 cup chopped walnuts

1 tablespoon white sugar

48 chocolate-covered caramel candies

DIRECTIONS:

Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.

Preheat oven to 375 degrees F (190 degrees C).

Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.

Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.

INGREDIENTS:

2 cups uncooked long-grain rice

4 cups water

2 large heads savoy cabbage

1 cup water

2 onions, chopped

3 tablespoons butter

3/4 cup uncooked long-grain rice

1 pound extra-lean ground beef

1/2 pound pork sausage

4 cloves garlic, minced

2 teaspoons dried dill weed

3/4 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon white sugar

1 (26 ounce) can condensed tomato soup

1 (28 ounce) can whole peeled tomatoes, with liquid

8 bay leaves

DIRECTIONS:

Wash rice thoroughly. In a medium saucepan, combine 2 cups rice and 4 cups water. Bring to boil; reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed.

In the meantime, remove the core from the cabbages using a thin, long knife. Place 1 cabbage in a microwave proof container with a lid with core side down. Pour 1/2 cup water into the container with the cabbage, cover and microwave on HIGH (full power) for 10 minutes. Carefully turn cabbage over and cook covered for an additional 10 minutes. When cabbage is cooked, let sit until it is cool enough to handle. Separate leaves carefully, removing any tough ribs. Cook the second cabbage in the same manner.

Divide chopped onions in half. Saute one half of the onions in 3 tablespoons butter; cook just until translucent (do not brown). In a large mixing bowl, mix together both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well to blend.

Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out.

Preheat oven to 350 degrees F (175 degrees C). Prepare two 9×13 inch casserole dishes by placing some left over cabbage leaves in bottom of each. Arrange cabbage rolls in a single layer tight against each other.

In a food processor or blender, process condensed tomato soup and tomatoes. Pour tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on top of sauce in each dish. Cover each dish tightly with aluminum foil.

Bake in a preheated 350 degrees F (175 degrees C) oven for 2 hours. Once cooked, remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil. Serve hot.

INGREDIENTS:

3 large potatoes, peeled and quartered

5 eggs

1/4 cup heavy whipping cream

3/4 teaspoon salt

3/4 cup shredded sharp Cheddar cheese

3/4 cup shredded Swiss cheese

1/2 onion, chopped

3 teaspoons baking powder

1/2 cup butter, melted

1/2 cup sour cream

1/2 cup chopped green onions

DIRECTIONS:

In a medium pot, add potatoes, cover with water and boil until cooked. When done, drain water and discard. Mash potatoes and set aside.

Preheat oven to 450 degrees F (230 degrees C). Prepare a 9×9-inch oven-proof baking dish by spraying with a no-stick vegetable spray or rub inside with butter or margarine.

In a separate bowl, beat eggs, add whipping cream and salt, and whisk until blended. Add mashed potatoes and mix until well blended. Add both cheeses and onions and stir well. Add baking powder and mix well. Pour potato mixture into prepared baking dish and level.

Bake at 450 degrees F (230 degrees C) for 35 minutes or until top has a nice light brown color. Remove from oven and let cool for 5 minutes. (The Kartoshnik will rise when cooking, but will settle when removed from oven and cooled slightly.)

In a small pot, melt butter or margarine.

Cut Kartoshnik into 3×3-inch squares and serve with melted butter or margarine, a dollop of sour cream, and a sprinkling of green onions. You can also use plain yogurt, or low fat sour cream.

INGREDIENTS:

20 pounds bone-in ham

1 (20 ounce) can sliced pineapple

2 (12 fluid ounce) cans beer

DIRECTIONS:

Preheat oven to 325 degrees F (165 degrees C). Grease an 18 quart roasting pan.

Place the ham, with the fattier side up, in the roaster. Use toothpicks to secure pineapple rings on the ham. Pour the beer over the ham. Place lid on roasting pan.

Bake 6 to 8 hours, or until cooked through.

Remove the pineapple rings and let sit 15 minutes before slicing.

INGREDIENTS:

20 pounds bone-in ham

1 (20 ounce) can sliced pineapple

2 (12 fluid ounce) cans beer

DIRECTIONS:

Preheat oven to 325 degrees F (165 degrees C). Grease an 18 quart roasting pan.

Place the ham, with the fattier side up, in the roaster. Use toothpicks to secure pineapple rings on the ham. Pour the beer over the ham. Place lid on roasting pan.

Bake 6 to 8 hours, or until cooked through.

Remove the pineapple rings and let sit 15 minutes before slicing.

INGREDIENTS:

2 red apples

8 cups clear apple cider

8 cinnamon sticks

2 teaspoons whole cloves

1/2 cup raisins

1 large orange

1 lemon

1/4 cup lemon juice

DIRECTIONS:

Core apples, and slice into 1/2 inch rings. Cut orange and lemon into thin slices.

In a dutch oven, combine cider, cinnamon, cloves, apple rings, and raisins. Bring to boil over high heat. Reduce heat to low. Simmer 5 to 8 minutes or until apples are just tender. Remove cloves, and add orange and lemon slices, and lemon juice. Pour into punch bowl. Ladle into large mugs, including an apple ring, some raisins, and citrus slices in each serving. Serve with spoons.

INGREDIENTS:

4 egg yolks

1 (5 ounce) can sweetened condensed milk

1 tablespoon white sugar

1 teaspoon vanilla extract

4 1/2 cups milk

4 egg whites

1 fluid ounce rum

1/4 teaspoon ground nutmeg

DIRECTIONS:

In a large mixing bowl, beat egg yolks until they are thickened and light. Gradually stir in condensed milk, sugar, vanilla and milk. Beat the egg whites until stiff, then add them to the milk mixture. Stir rum into the mixture (to taste). Garnish with nutmeg.