World Famous Recipes

Caramel Apple Pizza

1 roll (20 oz.) refrigerated sugar cookie dough
1/4 cup all purpose flour
2 pkg. (3 oz. ea.) cream cheese, softened
1/3 cup peanut butter
1/4 cup packed brown sugar
1/2 tsp. vanilla extract
1 medium apple, cored and thinly sliced
Lemon juice, optional
1/4 tsp. ground cinnamon
1/4 cup caramel ice cream topping
1/2 cup chopped peanuts

To make the Crust: In a large mixing bowl knead together cookie dough and flour.
Place dough in a greased 12″ to 13″ pizza pan; press from center to edge to form a crust.

Bake in a 375º F., oven about 12 minutes or until golden. Cool in pan on a wire rack.

To make the Topping: In a medium mixing bowl combine cream cheese, peanut butter,
brown sugar, and vanilla; beat with an electric mixer on medium speed until combined.

Spread onto the cooled crust.

3. Brush apple slices with lemon juice, if desired. Arrange apple slices atop peanut butter
mixture.

Sprinkle with ground cinnamon. Drizzle with caramel topping. Sprinkle with peanuts.

Cut into wedges to serve.

Makes 10 to 12 servings.

Slow Cooker Recipes

Pancake Recipe

Boeuf Bourguignonne

For the marinade:
3 lb (1350 g) beef round, cut in 2-inch (5 cm) cubes
1 medium onion, chopped
1 rib celery, chopped
1 clove garlic, chopped
2 cups (500 ml) red wine
2 Tbs (30 ml) olive oil
1 tsp (5 ml) salt
1 tsp (5 ml) freshly ground pepper
1/2 tsp (2 ml) dried thyme
1 bay leaf

3 cloves garlic, chopped
2 carrots, chopped
3 onions, chopped
7 Tbs (105 ml) butter
1/4 cup (60 ml) all-purpose flour
1/2 cup (125 ml) beef broth
1 Tbs (15 ml)  tomato paste
2 cups (500 ml) small white onions, par-boiled
1 tsp (5 ml) salt
1 tsp (5 ml) sugar
2 cups (500 ml) sliced mushrooms

Combine the beef and the rest of the marinade ingredients in a large
bowl and marinate for at least two hours and up to 24 hours,
stirring occasionally.  Remove the beef and pat it dry.  Strain the
marinade and reserve.  Heat 2 tablespoons (30 ml) butter in a heavy
skillet over high heat and brown the meat quickly on all sides.
Remove the meat to a two-quart (2 L) baking dish.  Deglaze the
skillet with 1/2 cup (125 ml) reserved marinade and add to the
baking dish.  Melt 4 tablespoons (60 ml) butter in skillet over
moderate heat and saute the chopped garlic, onions, and carrot until
lightly browned, about 5 minutes.  Blend in the flour and stir for 1
minute.  Add the remaining marinade, broth, and tomato paste and
stir until the mixture comes to a boil.  Pour over the meat.  Cover
and cook in a preheated 350F (180C) oven until the meat is tender, 2
to 2 1/2 hours.  Melt 1 tablespoon (15 ml) butter in a skillet over
moderate heat and saute the white onions with the salt and sugar
until golden.  Add the mushrooms and saute for two minutes more.
Add the onion mixture to the beef and cook an additional 10 minutes.
Serves 6 to 8.

Pressure Cooker Beef Stew

1 lb. stew beef, cut into 1-inch cubes
1/4 cup flour
1 onion, chopped
3 TB oil
1 t. salt
1/2 t. pepper
1 cup tomato juice or V-8 juice
1/2 t. garlic powder
1 cup carrots, sliced
2 cups potatoes, chunked
1/2 cup celery, chopped
1/2 t. salt
1 cup water
1/2 t. Worcestershire sauce

Dredge cut meat in flour and brown in oil. Add onion, tomato juice, salt, pepper, and garlic powder. Stir well and pressure cook at highest setting for 15 minutes. Decrease pressure quickly with cold running water in the sink. Add potatoes, carrots, celery, 1/2 t. salt, Water and W. sauce. Pressure cook 15 minutes. Let pressure decrease naturally. Thicken sauce and serve. Makes 4 servings.

CHICKEN BIRYANI

Ingredients:

1 pound of Basmati rice
3 pound chicken, skinned and jointed
1 large onion, thinly sliced
oil, for frying
9 ounces of plain, unsweetened yogurt
1 teaspoon salt
1 teaspoon turmeric powder
2 teaspoons cumin powder
2 teaspoons coriander powder
2-3 cloves of fresh garlic, smashed
1 teaspoon fresh ginger paste
2 hot chilies, roughly chopped
large pinch of saffron, dissolved in 1 cup of warm milk
juice of 1 lemon
1 cup of fresh chopped coriander leaves or parsley
2 teaspoons garam masala powder (mixed spices) or curry powder
2 pieces of cinnamon stick, 6 cloves, 6 cardamoms

Wash and drain the chicken. In a bowl, mix together chicken, yogurt, salt, turmeric, cumin powder, garlic, and ginger paste and allow to marinate in the refrigerator for 1-2 hours.

Soak rice in cold water for 30 minutes. Deep fry onion until lightly browned and crisp. Remove onions from oil and drain on kitchen paper.

Bring a large saucepan of water to boil and add 3-4 teaspoons of salt to make the water very salty. Add the cinnamon, cloves, cardamoms, and drained rice. Allow to simmer 3-4 minutes or until the rice is about half cooked. The rice will increase in size, but will still be hard in the center. Remove from heat and drain the rice thoroughly.

Put the chicken into a large saucepan with the marinade. Sprinkle on half of the fried onions and half of the chopped coriander. Then add the rice and sprinkle on the remaining fried onions, the remaining chopped coriander, the chilies, lemon juice, garam masala, and saffron milk. Sprinkle on 3 tablespoons of oil.

Make 5-6 holes in the mixture with a wooden spoon handle. Cover with a lid and place on medium heat until steam rises from the holes. Then, reduce temperature and cook on low heat for 45-50 minutes. Move saucepan in a clockwise direction a few times to ensure even cooking.

To serve, fluff the rice a little with a fork, remove the saucepan lid, turn large plate up-side down and cover saucepan with it. Hold the pot and plate tightly together, turn both upside-down. Rice should come out on the plate, with the chicken on the top.