1. Apple-Walnut Turkish Delight Ingredients: apples, raw, with skin water, bottled, generic oil, canola sugars, granulated lemon juice, raw cornstarch cream, whipped, cream topping, pressurized water, bottled, generic nuts, walnuts, english sugars, powdered Directions: Add the apple peels/cores to a medium saucepan along with the water. Bring to a boil over high heat, then turn heat down to medium-low and boil (uncovered) 45 minutes. Turn off heat, cover the saucepan, and steep 30 minutes. Strain the apple water through a cheesecloth-lined sieve, wringing the cheesecloth to squeeze out all the liquid. Pour the liquid into a large measuring cup. You should have about 4 1/4 cups; if you dont, add enough water so that you do. Line a 9 by 9-inch casserole dish with parchment paper and brush the canola oil onto the paper. Combine the sugar, lemon juice, and 1 1/2 cups of the apple liquid in a medium saucepan over medium heat. Bring to a boil (giving the pan an occasional stir to help the sugar dissolve), then turn heat down and simmer until it reaches 240 degrees F on a candy thermometer. When the sugar mixture is around 225 degrees F, start heating the cornstarch mixture. Whisk together 1 cup cornstarch, cream of tartar, and remaining 2 3/4 cups of the apple liquid in a 5-quart pot. Once the mixture is fully whisked (and there are no lumps), turn heat on medium and bring to a boil, whisking constantly. Turn heat off once the mixture turns thick and gluey. Once the sugar mixture reaches 240 degrees F, whisk it into the cornstarch mixture. Turn heat on medium and bring to a full boil, whisking constantly. Turn heat down to low and simmer 55 to 60 minutes, whisking every 5 to 8 minutes (when its done, the mixture will be a deep caramel color and become very difficult to whisk). Whisk in the rose water and walnuts; pour into the prepared dish and spread evenly with an oiled spatula. Let the candy sit for 2 days or more (uncovered) at cool room temperature (do not put it in the fridge!). (The top should feel smooth and dry, not sticky at all. If it is still sticky, let it sit a bit longera couple days or sountil it doesnt feel sticky.) Remove the slab of candy from the dish, flip it over onto a piece of parchment paper so the bottom side is facing up, and let it sit for 2 days or more (uncovered) at room temperature, or until it feels smooth and dry (not sticky). Use an oiled knife to cut the candy into 45 bite-sized pieces by making 8 cuts in one direction and 4 cuts in the other direction (I recommend cleaning and re-oiling the knife after every cut). Again, let the candy sit for 2 days or more (uncovered) at room temperature. Combine the powdered sugar and the remaining 1/4 cup cornstarch in a medium bowl. Toss the candy in this mixture, and then serve. (Alternatively, once coated in the sugar mixture, the candy can be stored in an airtight container between layers of parchment paper for up to 3 or 4 weeks.) Source Archive
2. Virginia Apple Pudding Cake Ingredients: apples, raw, with skin spices, cinnamon, ground wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without salt milk, fluid, 1% fat, without added vitamin a and vitamin d vanilla extract Directions: Preheat oven to 375 F and spray a 9-inch deep-dish pie pan with baking spray. In a microwave-safe bowl, combine apples and cinnamon. Microwave until apples are soft, about 5 minutes. In a mixing bowl, combine flour, sugar, baking powder and salt. Add melted butter, milk, and vanilla extract; stir until smooth. Pour this into the 9-inch deep-dish pie plate. Sprinkle apples on top of the batter. Bake in the lower third of the preheated oven for 30-40 minutes, or until it tests done. Cool completely before serving directly from the baking dish. My notes: Recipe can also be baked in an 8x8-inch pan or a 9-inch round cast iron pan. Recipe may be doubled and baked in a 9x13 casserole dish. Use apples that hold their shape well and dont exude too much moisture during baking, such as Galas. This cake is best eaten within 24 hours because the high sugar content will absorb moisture from the air, causing the cake to get soggy over time. For a rustic presentation, Ive successfully baked this recipe in a slightly preheated cast iron skillet.<br / Source Archive
3. Baked Ziti Recipe Ingredients: tomatoes, red, ripe, raw, year round average cheese, mozzarella, low sodium Directions: In a deep, 2-qt, heat-resistant, non-metallic casserole combine ziti, tomato sauce and 1/3 c. shredded cheese. Sprinkle remainder of cheese on top of casserole and heat- uncovered, in Microwave Oven 5 to 8 min or possibly till cheese is melted and sauce is bubbly. Source Archive
4. Crunchy Fresh Peach Cobbler Ingredients: peaches, yellow, raw sugars, granulated butter, without salt sugars, granulated salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate wheat flour, white, all-purpose, unenriched milk, fluid, 1% fat, without added vitamin a and vitamin d Directions: Sprinkle 1 Cup sugar over sliced Peaches in large bowl, and let stand while preparing batter. Melt the butter in a 2 quart Casserole dish and set aside. Mix dry ingredients, and beat in milk til lumps are gone. Pour batter into casserole over melted butter. DO NOT MIX.but SPOON sliced Peaches over batter. Bake in 350 F over for 45 minutes. Serve warm. Source Archive
5. Prevention Magazine's Blueberry Crisp Ingredients: blueberries, raw sugars, granulated cornstarch lemon juice, raw oats wheat flour, white, all-purpose, unenriched sugars, brown nuts, walnuts, english butter, without salt Directions: Preheat oven to 375 degrees. Coat a 1 quart casserole with non-stick spray. In a large bowl, mix blueberries, sugar, cornstarch and lemon juice. Spoon into the casserole. In the same bowl, mix oats, flour, brown sugar and walnuts. With a pastry blender, cut in the butter until the mixture resembles cornmeal. Sprinkle over the blueberry mixture. Bake 45 minutes or until the crisp is lightly browned and bubbling. Source Archive
6. Creamy Cabbage Gratin With Toasted Almonds Ingredients: cabbage, raw butter, without salt oil, olive, salad or cooking nuts, almonds cream, whipped, cream topping, pressurized salt, table spices, pepper, black sugars, granulated spices, nutmeg, ground spices, paprika delallo, italian seasoned breadcrumbs, cheese, cheddar Directions: Preheat oven to 180C (350F). Place cabbage into a colander and rinse briefly under cold running water until it is slightly damp. Melt butter in a large saucepan over a moderately high heat, then add drained (but damp) cabbage. Stir well, and cover with a lid. Steam cabbage over a moderately high heat for approximately 5 minutes or until the cabbage is tender, but still a little crunchy. Meanwhile, in a small bowl, combine cream, salt, pepper, sugar, nutmeg and paprika and stir to combine. When the cabbage is cooked, remove the saucepan from the heat and reduce the heat on the stove top to medium. Place 1 teaspoon oil into a small frypan. Heat oil in the frypan for a minute or two, then add the almonds, tossing constantly until they turn a light golden brown. Add the toasted almonds and the cream mixture to the cabbage and stir well. Grease a small (3 cup capacity) casserole or pyrex dish with butter or margarine. Transfer the cabbage mixture to this dish and smooth the top with the back of a spoon. In a small bowl, combine breadcrumbs and cheese. Sprinkle breadcrumb mixture evenly over the top of the cabbage. (If you wish to make this dish several hours ahead of serving time, prepare it up to this stage, cover with plastic wrap, and keep in the refrigerator until needed). Bake on the centre shelf of a moderate 180C (350F) oven for 30 minutes or until golden brown- cooking time may be slightly longer if the dish has been refrigerated. Source Archive
7. Cheesy Beef Casserole Ingredients: egg substitute, powder beef, grass-fed, ground, raw onions, raw tomato sauce, canned, no salt added spices, garlic powder salt, table spices, pepper, black cheese, parmesan, hard cream, sour, cultured cheese, parmesan, hard peppers, sweet, green, raw Directions: Cook Noodles. Brown Beef & onion; drain. Add tomato sauce, garlic powder, salt, and pepper. Combine cream cheese, sour cream, and parmesan cheese, (green pepper), & drained noodles. Place half of noodles in greased 9"x13" pan; top with half of meat. Repeat layers. Sprinkle with additional parmesan cheese, cover, & bake @ 350F for 30-35 minute. Source Archive
8. Oven Baked Seafood Chowder #5FIX Ingredients: potatoes, raw, skin crustaceans, crab, alaska king, imitation, made from surimi garlic chili sauce, milk, buttermilk, fluid, cultured, lowfat Directions: Place oven rack in center position and preheat oven to 400 degrees. Mix potatoes and Alfredo sauce in a 3 quart oven safe casserole dish, then spread them evenly on the bottom on dish. Bake 20 minutes. Stir potatoes carefully with spatula without breaking. Fold seafood flakes in with potatoes. Pour buttermilk on top. Bake 15 additional minutes (20 in mountains) stirring gently occasionally. Source Archive
9. Simply Scalloped Potatoes #SP5 Ingredients: potatoes, raw, skin cream, fluid, heavy whipping salt, table soup, chicken broth or bouillon, dry cheese, cheddar Directions: Arrange layer over potatoes in greased casserole dish. Sprinkle with salt. Repeat layering, ending in potatoes. Mix cream and broth, pour over potatoes. Sprinkle cheese over top and cover dish with foil. Preheat oven to 400 degrees and bake for 30 minutes. Remove foil and continue baking for another 10 minutes. Source Archive
10. Baked Brown Rice Ingredients: rice, white, long-grain, regular, unenriched, cooked without salt shortening, vegetable, household, composite butter, without salt salt, table spices, garlic powder onions, raw spices, pepper, black onions, raw celery, raw carrots, raw Directions: Preheat the oven to 375 degrees F. Place the rice into a casserole with a cover. Add any veggies or extra ingredients. Bring the water (or liquid), butter, salt and spices just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine. Cover the dish tightly with heavy-duty aluminum foil and then place lid over that. Bake on the middle rack of the oven for 1 hour. After 1 hour, remove cover and fluff the rice with a fork. Serve immediately. Source Archive
11. Braised Pork Roast with Paprika, Capers and Caraway Ingredients: lard pork, fresh, loin, tenderloin, separable lean only, raw onions, raw carrots, raw soup, chicken broth or bouillon, dry wheat flour, white, all-purpose, unenriched cream, sour, cultured capers, canned Directions: In a 4-quart casserole, heat the lard until a light haze forms over it. Add the pork and over high heat brown it on all sides. About 10 to 15 minutes. Remove and set aside. Preheat oven to 350F (180C). Pour off all but a thin film of the fat and add the onions. Cook them about 8 minutes over medium heat or until they are lightly colored. Add the carrots and cook 2 to 3 minutes longer. Off the heat, stir in the paprika. Continue to stir until the vegetables are coated. Pour in the stock and bring it to a boil, stirring in any brown bits that cling to the bottom and sides of the pan. Return the pork to the pan, fat side up, salt and pepper it, and bring the liquid to a boil again. Cover tightly and braise the pork in the middle of the oven for 1 1/2 hours, or until thoroughly cooked and tender. Baste it occasionally with pan juices. Transfer the pork to a heated platter. Pour the contents of the pan into a sieve set over a saucepan, pressing down hard on the vegetables before discarding them. Skim off as much of the surface fat from the pan liquid as possible and bring the sauce to a simmer on the stove. With a wire wisk, beat the flour and sour cream together in a bowl, then beat the mixture into the pan. Bring the sauce to a simmer once more and add the parsley, capers and caraway seeds. Taste for seasoning. Carve pork into 1/4 to 1/2 inch slices and serve with some of the sauce poured over them and the rest passed separately in a sauce boat. Source Archive
12. Tater Casserole for 10 Ingredients: denny's, hash browns butter, without salt salt, table spices, pepper, black onions, raw soup, cream of chicken, canned, condensed cream, sour, cultured cheese, cheddar celery, raw potatoes, raw, skin butter, without salt Directions: Defrost the potatoes. Combine the butter, salt, pepper, soup& sour cream. Mix hash browns with the onion, celery and cheese. Mix in the soup mixture. Pour into a greased 9x12" casserole dish. Mix butter& chips and sprinkle on top of the casserole. Bake for 45 minutes in a 350f oven or until the topping is golden. Source Archive