Rabbit Stewed in Stout

Sorce	hathor
Caloric	:1 Serving: Calories 405 (Calories from Fat 135 ); Total Fat 15 g (Saturated Fat 5 g); Cholesterol 130 mg; Sodium 540 mg; Total Carbohydrate 20 g (Dietary Fiber 2 g); Protein 40 g Percent Daily Value*: Vitamin A 0%; Vitamin C 4 %; Calcium
Ingridients	Prep Time:25 min Start to Finish:1 hr 55 min Makes:6 servings 4 slices bacon 1/2 cup Gold Medal® all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika 1 rabbit, cut up (3 to 3 1/2 pounds) 8 ounces mushrooms, cut in half 1 jar (15 ounces) whole onion 2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves 1 dried bay leaf 1 bottle (12 ounces) Irish stout or dark beer 1 tablespoon cornstarch 2 tablespoons cold water Chopped fresh parsley, if desired
Instructions	1. Cook bacon in 4-quart Dutch oven over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon, reserving fat in Dutch oven, and drain on paper towels. 2. Mix flour, salt, pepper and paprika. Coat rabbit pieces with flour mixture. Heat bacon fat over medium heat. Cook rabbit in bacon fat about 15 minutes or until brown on all sides. 3. Stir in mushrooms, onions, thyme and bay leaf. Pour stout over rabbit and vegetables. Crumble reserved bacon over mixture. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until thickest pieces of rabbit are tender. 4. Remove rabbit and vegetables to warm platter; keep warm. Remove bay leaf. Heat stout mixture to boiling. Mix cornstarch and water; stir into stout mixture. Boil and stir 1 minute. Pour sauce over rabbit and vegetables. Sprinkle with parsley.

Slow Cooker Old-World Corned Beef and Vegetables

Sorce	eX-animate
Caloric	:1 Serving: Calories 340 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 6 g); Cholesterol 95 mg; Sodium 1120 mg; Total Carbohydrate 28 g (Dietary Fiber 3 g); Protein 20 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 12 %; Calc
Ingridients	Prep Time:15 min Start to Finish:9 hr 15 min Makes:10 servings 2 1/2 pounds medium new potatoes, (about 8), cut in half 2 cups baby-cut carrots 1 cup frozen small whole onions, thawed 1 corned beef brisket (3 to 3 1/2 pounds) 1/8 teaspoon pepper 1/2 cup water 1 tablespoon Worcestershire sauce 1 tablespoon cornstarch 2 tablespoons cold water
Instructions	1. Mix potatoes, carrots and onions in 4- to 6-quart slow cooker. 2. Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef. 3. Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender. 4. Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Cold Cucumber Soup

Sorce	pregunta
Caloric	:1 Serving: Calories 100 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 390 mg; Total Carbohydrate 13 g (Dietary Fiber 1 g); Protein 8 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 18 %; Calcium 24
Ingridients	Prep Time:5 min Start to Finish:1 hr 5 min Makes:4 servings (about 1 cup each) 2 large cucumbers 1/2 cup chopped green onion 1/2 teaspoon salt 1 teaspoon dried dill weed 1 container (16 ounces) plain yogurt
Instructions	1. Peel cucumbers; cut lengthwise in half and remove seeds. Cut into pieces. 2. Place cucumbers and remaining ingredients in blender or food processor. Cover and blend on high speed until well blended. Refrigerate 1 hour or until chilled. 3. Garnish soup with fresh dill weed or radish slices if desired.

Lemon-Honey Pork Chops

Sorce	Ryude
Caloric	:1 Serving: Calories 200 (Calories from Fat 55 ); Total Fat 3 g (Saturated Fat 50 g); Cholesterol 320 mg; Sodium 240 mg; Total Carbohydrate 18 g (Dietary Fiber 0g); Protein 18 g Percent Daily Value*: Vitamin A 0%; Vitamin C 2 %; Calcium 0%
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:2 servings 2 pork loin chops, 1/2 inch thick (1/2 pound) 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons water 2 tablespoons honey 1/4 teaspoon grated lemon peel 1 tablespoon lemon juice 1/2 teaspoon parsley flakes 1 small garlic clove, finely chopped 1 teaspoon cornstarch 1 tablespoon cold water 2 thin slices lemon
Instructions	1. Arrange pork chops, narrow ends toward center, in square microwavable dish, 8x8x2 inches. Sprinkle with salt and pepper. Mix 2 tablespoons water, the honey, lemon peel, lemon juice, parsley and garlic; pour over pork. 2. Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on Medium (50%) 5 minutes; rotate dish 1/4 turn. Microwave 12 to 15 minutes longer, rotating casserole 1/4 turn every 3 minutes, until slightly pink when cut near bone. Remove pork to warm plates. 3. 3. Mix cornstarch and 1 tablespoon water; stir into mixture in dish. Cover tightly and microwave on High 1 to 2 minutes or until mixture thickens and boils. Spoon sauce over pork. Garnish with lemon slices.

California Pizza

Sorce	ropey
Caloric	:1 Serving: Calories 315 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat 8 g); Cholesterol 50 mg; Sodium 980 mg; Total Carbohydrate 23 g (Dietary Fiber 2 g); Protein 19 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 4 %; Calcium
Ingridients	Prep Time:20 min Start to Finish:45 min Makes:8 servings 1 can (8 ounces) tomato sauce 1 teaspoon dried oregano leaves 1/2 teaspoon dried basil leaves 1/2 teaspoon salt 1/4 teaspoon garlic powder or onion powder 1/8 teaspoon pepper 2 cups Original Bisquick® mix 1/2 cup cold water 1 1/2 cups shredded Monterey Jack cheese, (6 ounces) 2 cups cut-up cooked chicken 1/2 cup sliced ripe olives 1 medium avocado, sliced
Instructions	1. Heat oven to 425ºF. Mix tomato sauce, oregano, basil, salt, garlic powder and pepper; set aside. Stir Bisquick mix and cold water until soft dough forms. Pat or roll dough into 12-inch circle on ungreased cookie sheet with hands dusted with Bisquick mix; pinch edge, forming 1/2-inch rim. Or pat dough in 12-inch pizza pan. 2. Sprinkle 1/2 cup of the cheese over dough. Spread tomato sauce over top. Top with chicken and olives. Sprinkle with remaining 1 cup cheese. 3. Bake 20 to 25 minutes or until crust is golden brown and cheese is bubbly. Garnish with avocado slices. High Altitude (3500-6500 ft) Use boiling water to make dough.

Chicken Noodle Soup

Sorce	zeb
Caloric	:1 Serving: Calories 190 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 2 g); Cholesterol 80 mg; Sodium 1120 mg; Total Carbohydrate 10 g (Dietary Fiber 1 g); Protein 25 g Percent Daily Value*: Vitamin A 78 %; Vitamin C 0%; Calcium 4
Ingridients	Prep Time:55 min Start to Finish:1 hr 55 min Makes:6 servings Chicken and Broth 1 cut-up whole chicken (3 to 3 1/2 lb) 4 1/2 cups cold water 1 teaspoon salt 1/2 teaspoon pepper 1 medium celery stalk (with leaves), cut-up 1 carrot, cut up 1 small onion, cut up 1 parsley sprig Soup 2 medium carrots, sliced (1 cup) 2 medium celery stalks, sliced (1 cup) 1 small onion, chopped (1/4 cup) 1 tablespoon chicken bouillon granules 1 cup uncooked medium egg noodles (2 oz) Chopped fresh parsley
Instructions	1. Remove excess fat from chicken. In Dutch oven or stock pot, place chicken, giblets (except liver) and neck. Add remaining chicken and broth ingredients; heat to boiling. Skim foam from broth; reduce heat to low. Cover and simmer about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. 2. Remove chicken from broth. Cool chicken about 10 minutes or just until cool enough to handle. Strain broth through cheesecloth-lined strainer; discard vegetables. Remove skin and bones from chicken. Cut chicken into 1/2-inch pieces. Skim and discard fat from broth. Use immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze for future use. 3. Add enough water to broth to measure 5 cups. In Dutch oven, heat broth, sliced carrots, sliced celery, chopped onion and bouillon granules to boiling. Reduce heat to low; cover and simmer about 15 minutes or until carrots are tender. 4. Stir in noodles and chicken. Heat to boiling. Reduce heat to low; simmer uncovered 7 to 10 minutes or until noodles are tender, stirring occasionally. Sprinkle with parsley.

Honey-Glazed Turkey Breast with Roasted Pineapple

Sorce	KGmodzombie
Caloric	:1 Serving: Calories 185 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 65 mg; Sodium 170 mg; Total Carbohydrate 7 g (Dietary Fiber 0g); Protein 24 g Percent Daily Value*: Vitamin A 0%; Vitamin C 4 %; Calcium 0%; I
Ingridients	Prep Time:30 min Start to Finish:2 hr 30 min Makes:16 servings 1 bone-in whole turkey breast (4 1/2 to 5 pounds), thawed if frozen 1 pineapple (3 pounds) 1/2 cup dry white wine or apple juice 2 tablespoons honey 2 tablespoons soy sauce 1 teaspoon finely chopped gingerroot or 1/2 teaspoon ground ginger 1 large clove garlic, finely chopped 2 teaspoons cornstarch 2 tablespoons cold water
Instructions	1. Heat oven to 325°F. Place turkey breast, skin side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour. 2. Cut rind from pineapple. Cut pineapple lengthwise in half; cut out core. Cut each half crosswise into 8 slices. Mix wine, honey, soy sauce, gingerroot and garlic. Arrange pineapple on rack around turkey. Brush turkey and pineapple with wine mixture. Roast uncovered about 1 hour longer, brushing turkey and pineapple frequently with wine mixture, until thermometer reads 170°F and juice is no longer pink when center of turkey is cut. Remove turkey and pineapple from pan; keep warm. Discard any remaining wine mixture. 3. Pour pan drippings into measuring cup; skim off any excess fat. Add enough water to drippings to measure 1 cup. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.

Oven-Roasted Turkey Breast

Sorce	Sekushi
Caloric	:1 Serving: Calories 460 (Calories from Fat 250 ); Total Fat 28 g (Saturated Fat 12 g); Cholesterol 165 mg; Sodium 480 mg; Total Carbohydrate 3 g (Dietary Fiber 0g); Protein 49 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 0%; Calcium
Ingridients	Prep Time:15 min Start to Finish:3 hr Makes:8 servings 1 bone-in whole turkey breast (4 1/2 to 5 pounds), thawed if frozen 1/2 cup butter or margarine, melted 1/4 cup dry white wine or apple juice 2 tablespoons chopped fresh thyme leaves or 1 1/2 teaspoons dried thyme leaves 1 teaspoon salt 1 teaspoon paprika 2 cloves garlic, finely chopped 2 teaspoons cornstarch 2 tablespoons cold water
Instructions	1. Heat oven to 325ºF. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour. 2. Mix butter, wine, thyme, salt, paprika and garlic. Brush turkey with half of the butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until thermometer reads 180ºF and juice of turkey is no longer pink when center is cut. 3. Remove turkey from oven and let stand 15 minutes for easier carving. 4. Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.

Brunch Quiche Pizza

Sorce	rsoxhater
Caloric	:1 Serving: Calories 430 (Calories from Fat 270); Total Fat 30g (Saturated Fat 11g, Trans Fat 0g); Cholesterol 130mg; Sodium 430mg; Total Carbohydrate 26g (Dietary Fiber 1g, Sugars 2g); Protein 15g Percent Daily Value*: Vitamin A 10%; Vitam
Ingridients	Prep Time:30 min Start to Finish:55 min Makes:8 servings Pat-in-Pan Pizza Crust 2 cups Gold Medal® all-purpose flour 1/4 teaspoon salt 1/2 cup vegetable oil 3 tablespoons cold water Filling 1 1/2 cups shredded Cheddar cheese (6 oz) 1 package (3.5 oz) sliced Canadian bacon, cut into strips 1/2 cup 1 1/2-inch pieces fresh asparagus 3 eggs 1 container (8 oz) sour cream 2 medium green onions, chopped (2 tablespoons)
Instructions	1. Heat oven to 425°F. In medium bowl, mix flour, salt and oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Gather pastry into a ball. Press in ungreased 12-inch pizza pan, building up edge. Bake 14 minutes. 2. Sprinkle cheese, bacon and asparagus evenly over baked crust. In medium bowl, beat eggs slightly with fork or wire whisk. Add sour cream and onions; beat until well blended. Spoon egg mixture evenly over pizza. 3. Bake 20 to 25 minutes or until knife inserted in center comes out clean and edge is golden brown. Serve warm.

Cheese Pumpkins

Sorce	Lich
Caloric	:1 Serving: Calories 60 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 15mg; Sodium 270mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 2g); Protein 3g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%;
Ingridients	Prep Time:15 min Start to Finish:30 min Makes:8 pumpkins 8 tablespoons smoked Cheddar cold pack cheese food (from 8-oz container), well chilled 2 teaspoons finely chopped peanuts 4 butter-flavored pretzel spindles or sticks, broken in half 16 tiny pieces fresh parsley leaves
Instructions	1. Line small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on waxed paper-lined serving plate. Refrigerate 10 to 15 minutes for easier handling. 2. With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts. 3. Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator.