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Healthy Steak Dinner Ingredients: - 2 whole Sirloin Steaks, Trimmed - 1 Tablespoon Grainy Mustard - 1 clove Garlic, Crushed - 1 teaspoon Steak Seasoning - 2 Tablespoons Worcestershire Sauce - 3 whole Peppers - Red, Yellow, Green - 1 teaspoon Parsley, Chopped - 2 whole Large Mushrooms - 2 teaspoons Butter - 1 teaspoon Chopped Rosemary - 1/2 pounds, 2-58 ounces, weight Broccoli - Salt And Pepper Directions: - Put the steaks in a bag and add some salt and pepper. - Add the mustard, garlic, steak seasoning and Worcestershire sauce. - Seal the bag and massage the marinade into the steaks. - Leave to marinate for 4 hours or overnight. - Preheat the oven to 400F. - Chop the peppers into coarse chunks. - Finely chop parsley and sprinkle it on the mushrooms. - Top it with butter. - Arrange the peppers on a rimmed cookie tray, spray with Pam cooking spray and season with salt, pepper and rosemary. - Place the mushrooms on the same tray and roast everything for 30 to 40 minutes until nicely caramelized. - 10 minutes before the veggies are ready, cook the steaks on a griddle pan or a barbecue to your liking. - Allow to rest for 5 minutes. - Steam the broccoli until your desired level of doneness and arrange on a plate with the peppers, mushrooms and steak. - Eat!
Shrimp with Cornmeal Pancakes Ingredients: - 3 each poblano peppers - 2 each tomatoes - 1 each onions quartered - 1 clove garlic - 1/4 cup white wine dry - 1 teaspoon sugar - 1/4 teaspoon salt - 18 teaspoon red pepper flakes - 1/2 cup sour cream - 1 pound shrimp cooked - 2 large eggs - 1 cup cornmeal - 1/4 cup flour, unbleached all-purpose - 2 cups buttermilk - 1/4 cup margarine - 2 teaspoons baking powder - 1 teaspoon baking soda Directions: - Place chiles, tomatoes, onion and garlic in a food processor workbowl fitted with a steel blade or in a blender container; cover and process the mixture until smooth. - Pour into a 2-quart saucepan; stir in wine, sugar, salt and red pepper. - Heat to boiling; reduce the heat to low. - Cook uncovered, stirring occasionally, until thickened, about 15 minutes. - Stir in sour cream and shrimp; heat just until hot. - Spoon over Cornmeal Pancakes and top with the shredded cheese. - CORNMEAL PANCAKES: Beat eggs in medium bowl until fluffy then beat in the remaining ingredients, just until smooth. - For each pancake, pour about 2 Tbls of the batter onto a hot greased griddle. - Cook until pancakes are dry around the edges and turn and cook the other side until golden brown.
Doll's Festival Seafood Chirashi Sushi Cake Ingredients: - 270 grams Hot cooked white rice - 1 packages Store-bought chirashi sushi mix - 1 as much (to taste) Assorted sashimi - 2 leaves Shiso leaves - 1 Radish sprouts - 1 Egg - 1 tsp Sugar - 1 dash Salt Directions: - Mix the rice together with the chirashi sushi mix and let cool. - Prepare the kinshi tamago. - Julienne the shiso leaves. - Use two long, thin pieces of plastic wrap to line the cake pan with a cross. - Stuff in the sushi rice, cover the top with a plate, and flip it over. - Let the sushi rice come out, then remove the plastic wrap. - Top the rice with the kinshi tamago, shiso leaves, sashimi, and radish sprouts to finish!
Namm Prick Mhu Ingredients: - 100 grams of ground pork - 2 roasted green paprika remove skin - 2 roasted red thai chilies - 2 clove of roasted garlic - 2 roasted shallots remove skin - 3 roasted cherry tomatoes - 1/2 cup of pork stock - 1/2 tsp of pork stock powder - 1/2 tsp of fish sauce - 2/3 tsp of sugar - 1 coriander root - 1 tbsp of oil Directions: - In the blender ,blended every ingredients except ruply ,except ground pork. - Heat the oil in the pan add pork fry for 3 minutes then pour in the pan the mixture that's been blended. - Keep stirring till get nice smell and pork is cooked - Add stock, pork stock powder, fish sauce and sugar keep frying till every flavors are mixing through the pork. - Served on rice and vegetables
Turkey Chili Ingredients: - 2 lbs ground turkey - 1 tablespoon olive oil - 1 medium yellow onion, diced - 1 anaheim chili, seeded and diced - 1 jalapeno pepper, seeded and diced - 3 garlic cloves, minced - 1 (3 ounce) can tomato paste - 1 (15 ounce) can diced tomatoes - 1 (15 ounce) can kidney beans, drained - 2 ears white corn - 2 (1 1/2 ounce) packages chili seasoning mix (or ideally, Carroll Shelby's Chili Kit) - 16 ounces beer (such as Newcastle Brown Ale) Directions: - 1. - In a Dutch Oven, on medium high heat, add the olive oil to evenly coat the bottom. - Add the onions, garlic, peppers, and ground turkey, and stir frequently until meat is no longer pink, about 8 minutes. - 2. - Add the tomato paste, diced tomatoes, beer, and chili seasoning kit, and stir well, bringing the mixture to a boil. - Lower the heat to medium-low, and let simmer, uncovered, for 15 minutes, stirring occasionally. - 3. - Meanwhile, slice the kernels of corn off the 2 ears and set aside, and drain the can of kidney beans. - After chili has simmered for the 15 minutes, add the corn and beans, and cover the pot. - Let simmer for at least 15 minutes longer (45 minutes longer is ideal).
Crackers With Cheese Ingredients: - 16 ounces Ritz crackers (organic if possible) - 12 ounces Cheez Whiz Directions: - Squirt cheese on crackers. - Enjoy!
Berry Napoleons Ingredients: - 4 sheets frozen puff pastry sheets, thawed - 1-1/2 cups Philadelphia Light Cream Cheese Product - 1/4 cup icing sugar - 4 tsp. vanilla - 1 cup prepared whipped topping - 1/2 cup strawberry jam - 4 cups fresh strawberries, sliced - 2 cups blackberries Directions: - Roll out each pastry sheet on lightly floured surface to 14x10-inch rectangle. - Cut into 12 (3-inch) rounds with biscuit cutter; prick with fork. - Place in single layer in parchment paper-lined sheet pan. - Bake in 375 degrees F-standard oven 10 min. - or until golden brown, flattening with back of spatula after 8 min. - Beat cream cheese product, sugar and vanilla with mixer until well blended. - Fold in whipped topping. - For each serving: Spread each of 2 pastry rounds with 1 tsp. - (5 mL) cream cheese mixture. - Top 1 of the rounds with 1 oz. - (30 g) strawberries and 1 tsp. - (5 mL) jam; cover with remaining pastry round. - Top with 1/2 oz. - (15 g) blackberries.
Mexican Dip Trio Ingredients: - 28 ounces, fluid Canned Diced Tomatoes - 1 Lime, Juiced - 1 clove Garlic - 1 piece Onion, About 2 Inches (See Note) - 1 whole Jalapeno, Seeded If You're Sensitive To Heat - 1/2 teaspoons Each, Chili Powder And Cumin - Salt And Cayenne Pepper To Taste - 1 Tablespoon Olive Oil - 2 Tablespoons Cilantro Leaves (optional) - 8 whole Fresh Tomatillos, Husks Removed And Rinsed - 1 whole Serrano Or Jalapeno Pepper, Stem Removed - 1 clove Garlic, Peeled - 1/2 whole Small Onion (See Note) - 1/4 cups Fresh Cilantro Leaves - 1 teaspoon Honey - 1 Tablespoon Olive Oil - Salt To Taste - 28 ounces, fluid Canned Pinto Beans, Lightly Drained - 1 whole Jalapeno, Halved And Seeded If You'd Like - 1 clove Unpeeled Garlic - 1 whole Small Onion, Peeled And Halved (See Note) - 1 whole Lime, Zested - 13 cups Olive Oil - 1/2 teaspoons Cumin - Salt To Taste - Tortilla Chips For Serving Directions: - For the red salsa: Ccombine all the ingredients in a food processor or blender, then taste and adjust seasonings to your liking. - If using cilantro, start with about 1 tablespoon fresh leaves and add from there to your taste. - For the salsa verde and hummus: Preheat the broiler to high and place the tomatillos, onion, garlic, and jalapenos on a baking sheet lined with parchment paper. - Broil on both sides until charred and juicy. - Add the salsa verde ingredients with any accumulated juices to the food processor, then pulse, taste, and set aside. - Add the refried bean hummus ingredients to the empty food processor, pulse, taste, and set aside. - Enjoy one or three dips all together! - Notes: I make these all together, but of course you could make them one at a time! - For all three of these dips, 1 medium onion is fine: 1/2 for the hummus, 1 small chunk for the red salsa, and the rest (a little more than 1/4) for the salsa verde.
Sweet potato and butternut squash soup Ingredients: - 1 tbsp olive oil - 2 tsp minced garlic - 1/2 medium onion / diced - 2 medium sized butternut squash/ peeled, seeded and cut into 2" cubes - 2 medium sweet potatoes / peeled and cut into 2" cubes - 3 cup vegetable stock - 1/2 tsp ground sage - 1/2 tbsp salt - 1 tsp ground white pepper - 1/3 cup heavy cream - 1 tbsp salted butter Directions: - In large dutch oven, place oil in heated pan. - Saute onions and garlic until onion becomes translucent. - ( just a few minutes ) - Add in all other ingredients except for cream and bring to a soft boil. - Then reduce to simmer. - Cook until squash and sweet potatoes are tender. - About 20 minutes or so. - Transfer soup to a blender and add cream. - Blend until smooth. - Be very careful when blending hot liquids! - Return soup to pot and heat again a minute or so more. - Check now for any need for added salt or pepper. - ( to your liking ) Add in butter and stir in until melted. - Serve. - Add a dollup if sour cream on top and for a beautiful presentation a few fried sage leaves. - **** For fried sage leaves just add sage leaves in hot oil and fry. - **** super easy and very pretty
Coconut Shrimp and Pineapple Skewers Ingredients: - 1 large fresh pineapple - 2 Tbs. red curry paste - 1/2 -cup canned coconut milk - 3 dozen large shrimp, peeled and deveined Directions: - Remove meat from pineapple by running a knife along the skin to peel it, quartering the fruit lengthwise and then cutting close to the core of each piece to remove the flesh. - Cut the meat into one-inch cubes. - In small bowl whisk together curry paste and coconut milk. - Set aside. - Thread one shrimp and one pineapple chunk on to each skewer. - Baste with curry sauce. - Cook about 4-5 minutes per side until shrimp is opaque. - Turn frequently and continue to brush with sauce.
Eggs Stuffed with Creamy Guacamole Ingredients: - 6 hard-boiled eggs - 1/2 large well ripened avocado - 2 teaspoons lime juice Safeway 3 ct For $1.00 thru 02/09 - 1/4 cup KRAFT Real Mayo Mayonnaise - whole wheat flour tortillas - 12 fresh cilantro leaves Directions: - Once the eggs are cooled, cut lengthwise in half. - Remove yolks and add them in a food processor with avocado, lime juice and mayonnaise; process until well blended. - Fill the egg whites. - Take tortillas, cut into triangles, and toast them in a skillet or pan for a few minutes on each side over medium heat, until golden or crunchy. - Garnish with cilantro.
Pumpkin Pie Cake Ingredients: - 1 (29 ounce) can pumpkin puree - 1 (5 ounce) can evaporated milk - 3 eggs, lightly beaten - 1 cup sugar - 12 teaspoon salt - 2 teaspoons cinnamon - 1 (18 ounce) box yellow cake mix - 12 lb butter, melted - 1 12 cups chopped walnuts Directions: - Preheat oven to 350. - Grease 9x13-inch baking pan. - Mix together pumpkin, milk, eggs, sugar, salt, and cinnamon. - Pour into pan. - Sprinkle cake mix over top. - Distribute chopped nuts over cake mix and drizzle melted butter over all. - Bake 1 hour. - Set one hour before serving or can serve chilled. - Drizzle caramel over plate or simply top with a dollop of whipped cream.
Stuffed Roast Chicken Ingredients: - 2 kg whole chickens - 1 12 cups soft breadcrumbs - 1 lemon, zest of, grated - 1 tablespoon onion, finely chopped - 14 teaspoon dried thyme - 12 teaspoon dried marjoram - 1 tablespoon parsley, chopped - 2 tablespoons melted butter - salt & freshly ground black pepper - paprika, to sprinkle over the chicken Directions: - Place all the stuffing ingredients, excluding paprika, in a bowl and lightly mix together. - If the mixture is too crumbly, a little water or lemon juice may be added. - Avoid making the stuffing too moist. - Stuff the chicken cavity lightly with this mixture and secure the openings with toothpicks. - Place the chicken in the cooker, breast down. - Put the paprika in a small fine sieve and sprinkle it gently and evenly over the chicken. - Cover with the lid and cook following the times and setting above in the description.
Sweet Potato Pudding Ingredients: - 6 medium sweet potatoes - 12 cup evaporated skim milk - 12 cup sugar - 2 eggs - 12 cup coconut, shredded - 12 cup brown sugar - 12 cup pecans, chopped - 2 tablespoons light butter, melted Directions: - Peel and cook the sweet potatoes until fork tender. - In the mixer, combine eggs and sugar and beat until well mixed. - Add milk. - Add sweet potatoes and mix until all lumps are gone and the consistency is light and fluffy. - In a separate bowl, mix brown sugar, coconut, and pecans with 2T of melted butter. - Pour sweet potatoes in a greased 9x9 casserole and top with brown sugar mixture. - Bake at 350 for 30 minutes.
Hadar Bars (Peanut Butter Fudge Truffles) Ingredients: - 300 g dark chocolate - 1 (14 ounce) can sweetened condensed milk - 1 12 cups creamy peanut butter - 2 -2 12 cups crushed plain sweet biscuit crumbs Directions: - Combine the chocolate, sweetened condensed milk and peanutbutter in a microwave safe bowl. - Nuke for 3 1/2 minutes. - Stir to combine into a melded, creamy, yummy, gooey-ness. - Add the biscuit crumbs and stir until completely combined. - Using wet hands, form into balls, you get to choose what size. - Alternatively, pour into a 13 X 9 pan lined with parchment paper. - Cut into squares after chilling. - Chill and guard fridge from curious children.
Beer Cheese Soup Ingredients: - 12 cup butter - 1 medium yellow onion, diced - 12 cup chopped carrot (at least) - 12 cup chopped celery (at least) - 1 cup all-purpose flour - 2 cups chicken broth - 1 (12 ounce) beer, of choice (recommended ( Leinenkugels) - 8 ounces extra-sharp cheddar cheese, shredded - 7 ounces processed swiss cheese, shredded - 2 cups half-and-half - 12 teaspoon salt - 12 teaspoon dry mustard - 12 teaspoon Worcestershire sauce - 1 lb smoked sausage (chopped) - 1 teaspoon paprika - 1 teaspoon thyme - pepper Directions: - Melt butter in a stockpot over medium heat. - Add chopped onion, carrot, and celery. - Saute until softened. - Add flour. - Cook for about 5 minutes, stirring often. - Add chicken broth and beer. - Heat until it comes to a boil. - Slowly add cheese while stirring until just boiling and smooth. - Add half-and-half, salt, dry mustard, paprika, thyme and Worcestershire sauce. - Reduce heat to low and cook until soup has thickened. - Cut smoked sausage into 1/2-inch pieces and place in a saucepan. - Saute sausage over medium heat until heated through. - It will probably take about 5 to 7 minutes. - Add sausage to the soup, transfer to a large serving bowl and serve hot. - Serve with some the some bread or apples.
Chocolate Delight Muffins Ingredients: - 1 cup buttermilk - 12 cup butter or 12 cup margarine, melted - 1 egg - 1 cup all-purpose flour - 34 cup whole wheat flour - 34 cup brown sugar, packed - 12 cup cocoa - 1 teaspoon baking soda - 1 teaspoon vanilla - 14 teaspoon salt - 12 cup miniature semisweet chocolate chips Directions: - Heat oven to 375F Place paper baking cup in each of 12 regular-size muffin cups. - In medium bowl, mix buttermilk, butter and egg with spoon until blended. - Stir in flours, brown sugar, cocoa, baking soda, vanilla and salt just until moistened. - Stir in chocolate chips. - Divide batter evenly among muffin cups. - Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. - Cool 5 minutes; remove from pan. - Serve warm or cool.
Whole-Wheat Spaghetti with Olive-Tomato SauceA Rural Italian Staple. Ingredients: - 1/4 cup olive oil - 1 medium yellow onion, chopped - 6 large cloves garlic, chopped - 1/3 cup dry white wine - One 28-ounce can diced tomatoes - 1/2 cup chopped black olives - 1/4 cup chopped fresh basil - 1/4 teaspoon crushed red pepper flakes - 1/2 pound whole-wheat spaghetti - 2 tablespoons grated Parmesan cheese Directions: - Preheat a large nonstick skillet over medium heat. - Add the oil and onion and cook, stirring constantly, until the onion is golden and soft, about 5 minutes. - Stir in the garlic and continue to cook and stir until it gives off an aroma, about 30 seconds. - Add the wine and cook for 1 minute. - Stir in the tomatoes, olives, basil, and red pepper flakes. - Cook until a thick sauce forms, 15 to 17 minutes. - Meanwhile, bring a large pot of water (about 8 cups) to a boil. - Stir in the pasta and cook to desired doneness, 8 to 9 minutes. - Drain the pasta and return it to the pot. - Add the sauce and the Parmesan cheese, and toss to coat.
3 Step Strawberry Jam Ingredients: - 2 cups crushed strawberries (1 qt full ripe) - 4 cups sugar - 1 (3 ounce) box Sure-Jell - 34 cup water Directions: - Stir throughly in large bowl: the strawberries and sugar. - Let stand 10 minutes, stirring occasionally. - Mix in small sauce pan: Sur jell and water. - Bring to a boil over high heat, stirring constantly. - Continue boiling and stirring 1 minute. - Stir surjell mix into fruit mixture. - Continue stirring 3 minutes (a few sugar crystals may remain. - Fill plastic container to within 1/2 inch of top. - Cover. - Let stand at room temperataure 24 hours. - Jam is now ready to use. - Store in refrigerator or freeze extra containers. - thaw in refrigerator. - IMPORTANT: Measure sugar and fruit exactly. - Do not change amounts or jam will not set. - Potato masher works best for strawberries.
Fiesta Salad Ingredients: - 1 tablespoon olive oil - 1 lb ground sirloin or 1 lb lean ground beef - 1 (1 1/4 ounce) packet taco seasoning mix - 2 garlic cloves, minced - 1 head lettuce, washed, cored, and broken into bite sized pieces - 1 large onion, diced - 1 -2 fresh jalapeno, seeded - 1 (15 ounce) can red kidney beans, drained - 1 (12 ounce) bagbarbecue corn chips - 8 ounces extra-sharp cheddar cheese, shredded - 16 ounces Catalina dressing - sour cream (to garnish) - salsa (to garnish) - cilantro leaf, torn (to garnish) Directions: - In a sauce pan, heat olive oil, add garlic and cook till fragrant, add beef, and cook until no longer pink. - Add the taco seasoning and cook to package directions, set aside. - Dice onions, seed jalapenos and slice them thinly. - In a large plate layer in this order: corn chips, lettuce, meat seasoned with taco seasoning, onions, cheese, kidney beans and jalapenos. - When ready to eat serve with Catalina dressing and garnish with sour cream, salsa and torn cilantro leaves.
Asparagus With Tomato & Olive Salsa Ingredients: - 1 lb asparagus, stems removed and cut in halves - 1 12 tablespoons olive oil - 1 tablespoon pine nuts - 14 cup basil - 1 garlic clove, chopped - 1 tablespoon lemon juice - 2 tomatoes, chopped - 14 cup sliced ripe olives - 2 tablespoons feta, crumbled - 12 teaspoon sea salt - 1 teaspoon black pepper Directions: - Preheat oven to 400 degrees. - Place asparagus onto an ungreased baking sheet. - Drizzle 1 tablespoon olive oil over asparagus and then sprinkle with lemon juice. - Season with black pepper and sea salt. - Bake for 8-10 minutes. - Place remaining olive oil, pine nuts, parsley or basil, and garlic in a chopper or food processor. - Pulse lightly until blended into chunks. - Add chopped tomatoes, black olives and feta to mixture. - Serve over asparagus.
Potato Vegetable Soup Ingredients: - 1 tablespoon butter - 34 cup celery, thinly sliced - 2 (13 3/4 ounce) cans chicken broth - 1 (8 ounce) can tomatoes - 14 cup parsley, chopped - 34 teaspoon marjoram - 12 teaspoon salt - 18 teaspoon pepper - 4 cups frozen hash brown potatoes - 1 12 cups vegetables (green beans, carrots, limas,or peas) Directions: - In a large saucepan, melt butter. - Add celery, and cook 5 minutes over medium heat, until tender. - Add chicken broth, tomatoes, parsley, marjoram, salt and pepper. - Cover and simmer over medium heat 20 minutes. - Add potatoes and vegetables. - Cover and cook 10 minutes longer.
Creamy Chicken & Pasta Ingredients: - 1 tablespoon vegetable oil - 1 lb boneless chicken breast, cut up - 1 (16 ounce) bag frozen vegetables and pasta - 1 (10 3/4 ounce) can cream of chicken soup - 12 cup water Directions: - Heat oil in skillet. - Add chicken and cook until browned, stirring often. - Add vegetable pasta blend, soup and water. - Heat to a boil. - Cover and cook over low heat 10 minute or until done.
Farfalle and Herb Salad With Peas Ingredients: - 3 teaspoons kosher salt - 1 lb farfalle pasta (or orzo) - 34 cup peas (blanched if fresh) - 14 cup finely chopped fresh flat-leaf parsley - 2 tablespoons chopped fresh chives - 1 teaspoon chopped fresh oregano - 1 teaspoon chopped of fresh mint - 3 garlic cloves, minced - 5 tablespoons fresh lemon juice - 1 12 cups halved cherry tomatoes - 2 tablespoons extra-virgin olive oil Directions: - Bring a large pot of water to a boil over high heat; add 2 teaspoons of salt to the boiling water, then add the farfalle; cook 7 minutes, or until the pasta is done but still firm. - Drain the pasta in a colander; rinse with cold water, and drain again. - In a big serving bowl, combine the pasta, peas, herbs, garlic, lemon juice, and the remaining 1 teaspoon salt; toss and mix well. - Add the cherry tomatoes; drizzle with the olive oil and toss gently. - Serve or cover and refrigerate until you are ready to serve (the salad can be prepared a day ahead, covered, and refrigerated).
5 Minute Cup Cake in a Mug Ingredients: - 3 tbsp Plain flour - 1 1/2- tablespoons Sugar - 1/2 tsp Baking powder - 1 Egg - 1/2 tbsp Vegetable oil Directions: - Add the flour, sugar, and baking powder to a mug and mix until blended. - (If you want to change the flavor, adding matcha green tea powder here.) - Once mixed, add the egg and vegetable oil. - Mix well. - Microwave at 500 W for 2 minutes and it's done!! - Poke with a chopstick to check.
Cinnamon-Raisin Almond Flour Muffins Ingredients: - Butter for greasing - 1 1/2 cups all-purpose flour, plus more for dusting - 1 cup almond flour - 1/2 cup sugar - 2 teaspoons baking powder - 1 teaspoon ground cinnamon - 1 teaspoon kosher salt - 1 cup whole milk - 1/3 cup vegetable oil - 1 large egg - 1/2 cup golden raisins - 4 tablespoons unsalted butter, at room temperature - 1/2 cup quick-cooking oats - 1/4 cup all-purpose flour - 1/4 cup brown sugar - Kosher salt Directions: - Preheat the oven to 350. - Butter and flour a 12-cup muffin pan. - In the bowl of an electric mixer, whisk together the 1 1/2 cups of flour, almond flour, sugar, baking powder, cinnamon and salt. - In a large glass measuring cup, whisk together the milk, oil and egg, then whisk the wet ingredients into the dry mixture along with the raisins. - Divide the batter among the muffin cups. - In a medium bowl, work together the 4 tablespoons of butter, oats, 1/4 cup of flour, brown sugar and a pinch of salt, then crumble the topping over the muffin batter. - Bake the muffins 20 to 25 minutes, until a tester comes out clean. - Let the muffins cool, then remove them from the pan and serve.
Dutch Musterdsoep or Zaanse Mosterdsoep Ingredients: - 1/2 (1 pound) package bacon, diced - 3 tablespoons butter - 1/3 cup all-purpose flour - 1 quart chicken stock - 2 egg yolks - 1 cup heavy cream - 1/2 cup coarse grain mustard (such as Dutch Zaanse mustard), or to taste - 1 Granny Smith apple - peeled, cored, and diced Directions: - Cook the bacon in a large, deep skillet over medium heat, stirring occasionally, until crisp and evenly browned, about 10 minutes. - Pour off the fat and drain the bacon on a paper towel-lined plate. - Melt the butter in a saucepan over medium-low heat. - Add the flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. - Gradually whisk the chicken stock into the flour mixture and bring to a simmer over medium heat. - Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. - Reduce heat to low. - Beat the egg yolks and heavy cream together until blended. - Slowly whisk 1/4 of the hot soup into the cream mixture and return the cream mixture to the soup pot. - Whisk in the mustard; stir in the apple and bacon. - Cook and stir until the soup is hot but not simmering.
Corn and Chanterelle Soup Ingredients: - 2 plump ears fresh corn - 2 tablespoons extra-virgin olive oil - 1 Walla Walla onion, minced - 2 fat cloves garlic, thinly sliced - 1/2 pound chanterelles, wiped clean and quartered - Kosher salt and freshly ground pepper - 1 teaspoon minced fresh summer savory - 3 cups Parmesan Brodo (page 47) Directions: - Shuck the corn and remove all the silk. - Stand 1 ear on end in a bowl to catch the kernels and the juice. - Use a sharp knife to slice the kernels off the cob, then, using the dull edge of the knife, scrape down the sides of the cob, milking it into the bowl. - Repeat with the second ear of corn. - You should end up with about 2 cups of corn and juice. - Heat the olive oil in a deep pan over medium heat. - Add the onion and garlic and saute 4 to 5 minutes, until soft but not colored. - Add the chanterelles and cook until soft, for 4 to 5 minutes longer, then season to taste with salt and pepper. - Increase the heat to high. - Add the savory, corn and juice, and Parmesan broth. - Bring to a boil, decrease the heat to low, and simmer the soup for 6 to 8 minutes, or until the corn is tender and the flavors have melded. - Taste for seasoning and serve.
Smoky Bloody Mary Recipe Ingredients: - 2 ounces vodka - 4 ounces tomato juice - 1/2 teaspoon finely grated fresh horseradish - 3 dashes Worcestershire sauce - 3 dashes hot sauce, such as Tabasco - Pinch of kosher salt - Pinch of freshly ground black pepper - 1 teaspoon barbecue sauce - 1/2 teaspoon finely chopped chipotles in adobo sauce - Generous squeeze of lemon juice - Pinch of celery seeds - 1 English cucumber, cut into 4-inch-long spears - 1 large green olive - Ice Directions: - Combine all of the ingredients except the cucumber spear and olive in a cocktail shaker with ice. - Shake to combine, and then strain over fresh ice into a highball glass. - Garnish with the cucumber and olive.
Swedish Meatballs Ingredients: - 4 tablespoons butter - 2 tablespoons flour - 1 (10 3/4 ounce) can beef broth - 1 cup light cream - 1 lb hamburger - 1 egg - chopped onions or celery - 1 teaspoon onion salt - 1 teaspoon garlic salt - 1 teaspoon pepper - breadcrumbs, to desired consistency - 8 ounces egg noodles Directions: - Preheat oven to 375. - Combine Meatball ingredients and add bread crumbs until your desired consistency. - Bake at 375 on a large baking sheet until browned, ~8 minutes. - Reduce oven temperature to 325 after the meatballs are done. - For the sauce, melt the Butter and stir in the Flour until smooth. - Gradually stir in the Beef Broth and Cream. - Combine the Meatballs and Sauce in a baking dish. - Cover and bake at 325 for 30 minutes. - Cook Egg Noodles according to package directions. - Serve the Meatballs and sauce over the noodles. - Enjoy.
Parmesan-Curry Popcorn Ingredients: - 1/2 cup margarine or butter, melted - 13 cup parmesan, parmigiano-reggiano cheese, grated grated - 1/2 teaspoon salt - 1/4 teaspoon curry powder - 12 cups popcorn, popped already popped Directions: - Mix margarine, cheese, salt and curry powder. - Pour over Popcorn; toss. - 12 cups popcorn; 170 calories per cup.
Szechuan Chicken and Vegetables Ingredients: - 2 teaspoons dark sesame oil or 2 teaspoons light sesame oil - 1 lb chicken breast tenders - 14 teaspoon crushed dry red pepper flakes - 1 (10 ounce) packagefresh stir fry vegetables (2 1/2 cups) - 14 cup low-sodium teriyaki sauce (start w/ 1 T.) Directions: - Heat oil in a large non-stick skillet over medium-high heat. - Add chicken, and sprinkle with pepper flakes; stir-fry 3 minutes. - Add vegetables and teriyaki sauce; stir fry 5 minutes or until veggies are crisp tender and chicken is thoroughly cooked. - Serve with rice or Asian noodles.
Quick BOCA Pasta Dinner Ingredients: - 8 oz. (2 cups) rotini pasta, uncooked - 1 jar (24 oz.) CLASSICO FAMILY FAVORITES Traditional Pasta Sauce - 2 pouches (1 cup each) BOCA Veggie Ground Crumbles - 1 bag (16 oz.) frozen Italian-style vegetable blend - 2 Tbsp. KRAFT Grated Parmesan Cheese Directions: - Cook pasta as directed on package. - Meanwhile, mix pasta sauce, crumbles and vegetables in large saucepan; cook on medium heat until heated through, stirring occasionally. - Drain pasta. - Serve topped with the sauce and cheese.
Manila Clams with Soy Butter Ingredients: - 1/2 cup sake - 2 tablespoons soy sauce - 2 tablespoons sugar - One 1 1/2-inch piece of peeled fresh ginger, cut into thin matchsticks - 2 dried hot red chiles - 1 garlic clove, thinly sliced - 2 pounds Manila clams, scrubbed - 3 tablespoons unsalted butter, cubed - Salt - Minced scallions, for garnish Directions: - In a large saucepan, combine the sake, soy sauce, sugar, ginger, chiles and garlic and bring just to a boil, whisking to dissolve the sugar. - Add the clams, cover and cook over high heat, shaking the pan occasionally, until the clams open, 3 to 5 minutes. - Using a slotted spoon, transfer the clams to shallow bowls; discard the chiles and any clams that do not open. - Add the butter to the saucepan and cook over moderate heat, whisking constantly, until incorporated, about 2 minutes. - Season the sauce lightly with salt, then ladle over the clams and garnish with minced scallions; serve right away.
Crockpot Vegan Chili Ingredients: - 1 whole Medium Onion, Minced - 2 whole Zucchini, Minced - 1 whole Jalapeno, Seeded And Minced - 1 whole Green Bell Pepper, Seeded And Minced - 4 cloves Garlic, Minced - 1 can (15 Oz. Size) Black Beans, Rinsed And Drained - 2 cans (15 Oz. Size) Kidney Beans, Rinsed And Drained - 1 can (15 Oz. Size) Northern Beans, Rinsed And Drained - 1 can (15 Oz. Size) Corn, Drained - 1 can (4 1/2 Oz. Size) Chopped Green Chiles - 1 can (28 Oz. Size) Pureed Tomatoes - 3 Tablespoons Chili Powder - 1 teaspoon Salt - 1/4 teaspoons Cayenne Pepper Directions: - Add all ingredients to crockpot. - Stir to incorporate. - Cook on low for 8 hours or overnight. - Notes: 1. - Use a food processor to expedite mincing vegetables. - 2. - We chose to serve this over pasta and topped with sour cream and shredded cheese. - The recipe as written without these additions is a vegan recipe.
Protein cheese cake Ingredients: - 2 large eggs - 1/4 stevia - 12 oz fat free cream cheese - 1 tbsp semi sweet chocolate chip - 4 tbsp natural unsweetened cocoa powder - 1 tbsp cocoa peanut butter - 1 1/2 scoops chocolate protein powder - 10 3/5 oz of fat free vanilla greek yogurt Directions: - Mix all ingredients together in bowl - Then line 9 x 1.8 pan with parchment paper and pour mix in to pan. - Bake at 325 for 30 to 35 minutes then reduce temperature to 200 and bake for another 50 minutes when done place in plastic wrap while in pan and leave in fridge for a couple hours. - Then ready ro eat!
Spicy Fried Chicken Ingredients: - 6 boneless skinless chicken breast halves - 2 cups water - 2 tablespoons hot sauce (or more!!!) - 1 cup self rising flour (I've used all purpose too) - 1 teaspoon paprika - 1 teaspoon garlic salt - 12 teaspoon black pepper - 1 teaspoon ground red pepper - oil, to fry Directions: - Marinate chicken, water and hot sauce at least 1 hour, turning often (unless in a large zip lock bag). - Combine flour and next four ingredients; stir well. - Dredge chicken one at a time in flour until well coated. - Discard marinade. - Heat 1 inch oil to 350. - Fry chicken 5-6 minutes on each side or until golden brown. - Drain and enjoy!
Butternut Squash And Chestnut Soup Ingredients: - 1 1/2 tablespoons vegetable oil - 2 stalks celery, chopped coarse - 1 medium-size onion, peeled and chopped - 1 cup peeled and cooked fresh chestnuts (about 20), or 1 cup canned, unsweetened chestnuts - 1 1/4 cups cooked and pureed fresh butternut squash, or 1 10-ounce package frozen squash, defrosted - 1 tablespoon minced fresh ginger root - 2 teaspoons fresh thyme leaves - 1 1/2 teaspoons ground mace - 2 1/2 cups chicken stock - 3 tablespoons bourbon - Salt to taste - White pepper to taste - 1 1/2 tablespoons minced crystallized ginger - 23 cup sour cream Directions: - In a medium-size, heavy casserole dish, heat the oil over medium heat. - Stir in the celery and the onion and saute until the vegetables are translucent and soft, about 8 to 10 minutes. - Add the chestnuts, squash, ginger root, thyme and mace and stir. - Scrape the mixture into the bowl of a food processor fitted with a steel chopping blade and process until completely smooth. - Return the puree to the pan and stir in the chicken stock and the bourbon. - Season with salt and pepper. - Bring the soup just to a boil over high heat. - Reduce the heat and simmer for 7 minutes. - Meanwhile, in a small bowl combine the crystallized ginger with the sour cream. - Ladle the soup into individual bowls. - Just before serving, spoon on a generous dollop of the ginger-sour cream mixture.
Tilapia Ingredients: - 1 lb tilapia fillet - 2 tablespoons butter - 2 -3 teaspoons olive oil - 12 teaspoon basil - 2 teaspoons cajun seasoning - 1 12 teaspoons dried onion flakes - 12 teaspoon garlic powder - 12 teaspoon parsley flakes - lemon pepper (to taste) Directions: - In a large sauce pan, over medium heat, saute together everything except the fish. - Add the fish, and adjust the heat to medium-high. - The fish will cook quickly. - Brown each side cooking approximently 3-4 minutes per side. - (adjust temperature if needed). - Be careful not to over-cook the fish.
Barbecue Chicken Sandwiches Ingredients: - 1 whole Cut Up Fryer Chicken - Salt And Pepper, to taste - 2 Tablespoons Canola Oil - 1 bottle (large) Barbecue Sauce - 1 whole Onion, Sliced - 8 whole Cloves Garlic (more To Taste) - Slaw: - 1/2 heads Cabbage, Sliced Thin - 1/2 heads Purple Cabbage, Sliced Thin - 1/2 cups Whole Milk - 1/2 cups Mayonnaise - 1 teaspoon White Vinegar - 1 Tablespoon Sugar - 1/4 teaspoons Salt - 1/4 teaspoons Cayenne Pepper - 1 bunch Cilantro, Roughly Chopped Directions: - SLAW - Combine shredded cabbage and sliced jalapenos in a bowl. - In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. - Pour over cabbage. - Toss to combine. - Cover and refrigerate two hours. - Before serving, toss in cilantro leaves. - CHICKEN - Heat canola oil in a heavy pot over medium high heat. - Season chicken, then sear on all sides until skin is golden brown and some fat is rendered. - Remove chicken from pot and pour off excess grease. - Add sliced onions and whole garlic cloves to pot and stir around to cook for 2 minutes. - Pour in barbecue sauce, add chicken to the sauce, and place lid on the pot. - Place in a 300 degree oven for 1 1/2 hours, or until chicken is falling off the bone. - Remove the whole garlic cloves from the pot and set it aside. - Remove chicken from pot and allow to cool enough to handle. - Using hands or two forks, remove the meat from the bones. - Finely shred the chicken using your hands or two forks. - Carefully skim off the excess fat that has risen on top of the sauce. - Return shredded chicken to the pot and stir into the sauce. - Reheat so that its warm. - Spread butter on kaiser rolls and toast on the griddle. - To serve, place a good amount of chicken on the bottom half of the roll. - Top with one or two garlic cloves, then a good helping of slaw. - Top with the other half of the bun and dig in!
Broccoli Supreme Ingredients: - 2 pkgs frozen broccoli - 2 tsp (10 ml) salt - 1/8 tsp (1 ml) pepper - 2 T lemon juice - 1 can cream of chicken soup - 1/2 c grated sharp cheese Directions: - Cook frozen broccoli as package directs. - Drain water and place in casserole dish. - Sprinkle with lemon juice, salt and pepper. - Cover with cream of chicken soup (do not dilute). - Sprinkle cheese on top and place in preheated 350 degree (175 C.) oven for about 10 minutes.
Apricot-Nut Turkey-Salad Sandwiches Ingredients: - 6 ounces cooked turkey (about 6 ounces) or 6 ounces chicken breasts, shredded (about 6 ounces) - 14 cup celery, thinly sliced - 14 cup light mayonnaise - 2 tablespoons unsalted cashews, chopped - 2 tablespoons dried apricots, chopped - 2 tablespoons green onions, chopped - 2 tablespoons raisins - 2 tablespoons plain low-fat yogurt - 18 teaspoon salt - 18 teaspoon black pepper - 4 leaves lettuce leaves - 8 slices pumpernickel bread, 1 ounce each Directions: - Combine first 10 ingredients in a bowl. - Place a lettuce leaf on each of 4 bread slices. - Spread 1/2 cup turkey salad over lettuce; top with remaining bread slices.
Creamy Salmon Skillet with Pasta & Peppers Ingredients: - 1 lb. fettuccine, uncooked - 1 Tbsp. olive oil - 8 cloves garlic, minced - 1 each green and red pepper, chopped - 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09 - 2 cups light cream - 15 fresh basil leaves, thinly sliced - 1 tsp. Italian seasoning - 1/2 tsp. ground black pepper - 1/4 tsp. ground red pepper (cayenne) - 1-1/2 cups KRAFT Finely Shredded Italian* Five Cheese Blend - 1/2 lb. smoked salmon, thinly sliced Directions: - Cook pasta as directed on package, omitting salt; drain. - Heat oil in large skillet on medium heat. - Add garlic; cook and stir 1 min. - Add peppers and onions; cook and stir 4 min. - or until crisp-tender. - Add cream, basil and seasonings; stir on low heat until blended. - Stir in cheese; cook and stir 3 min. - or until cheese is completely melted and mixture is well blended. - Add salmon; cook 2 to 3 min. - until heated through, stirring occasionally. - Add pasta; toss to coat.
Ww Asparagas Soup 1 Point Ingredients: - 2 lbs asparagus (2 bunches) - 1 tablespoon butter - 1 onion, chopped - 6 cups fat free chicken broth - 2 tablespoons low-fat sour cream - salt and fresh pepper Directions: - In a large pot, melt better on low heat. - Add onion and saute on low for about 2-3 minutes. - Snap the tough ends off the asparagus and disgard. - Chop the asparagus into 2 inch pieces. - Add to the pot with the onions. - Add chicken broth, salt and pepper. - Cover and cook about 20-25 minutes or until asparagus is very tender. - Remove from heat, add sour cream and using your hand held blender, puree until smooth. - In addition, I ran through a chinois strainer (or chinaman's cap) to further smooth the soup.
Beef Brisket Cooking Tips Recipe Ingredients: - Maurin (Fast Eddy). Directions: - ***Please take careful note of three things when viewing Ed's tips for Brisket: - 1. - The length of cooking time. - 2. - THE RESTING TIME, PRIOR TO SLICING!!!! - !....and - 3. - How to cut the meat. - You do not want to invest which much time and money into a project, and have a dry, chewy product................and you WILL, if you get in hurry and skip these directions!!!!!!!!! - ! - I only use Certified Angus Beef. - We age our own beef in the kry-o-vac bags in the refrigerator at 35 degrees for 40-45 days. - We prefer to cook large 13-15 lb. - briskets. - When shopping for brisket I make sure it has good hard white fat. - We cook only whole briskets. - I cook at 250 to 275 degrees for 10-12 hrs. - We like an internal temperature of 180 degrees, then finish cooking in foil to 200 degrees, fat side down. - Allow the brisket to rest at least 1 hour at room temperature before cutting. - Cut only across the grain.
Easy Cheese Sauce Ingredients: - 12 cup powdered milk - 1 cup water - 4 slices American cheese (use the "singles" individually wrapped style) Directions: - Blend the water and dry milk powder briefly to mix. - Simmer on medium, stirring constantly, add the cheese, broken into pieces. - Stir until incorporated, salt to taste. - Remove from heat and use immediately, or store in fridge for later.
Ginger Lime Dressing Ingredients: - 1 cup organic canola oil - 12 cup honey - 12 cup apple cider vinegar - 2 teaspoons grey pupon mustard - 1 teaspoon sea salt - 1 teaspoon ginger - 14 cup lime juice - 14 cup shallot Directions: - .blend all ingredients. - refrigerate.
Pecan Tarts (Guatemalan Style) Recipe Ingredients: - 1 stick butter - 3 ounce. cream cheese - 1 c. flour Directions: - Preheat oven to 350 degrees. - CRUST: Mix ingredients in Group A well and divide mix into small balls. - With fingers, press into small muffin pans to cover entire interior of each. - FILLING: Mix and beat together ingredients in Group B using only 3 parts of the minced pecans. - Add in remaining pecans to bottom of each pan. - Pour mix of Group B into each pan and bake for 30 to 35 min. - Remove from oven and let stand till cold. - Sprinkle with powdered sugar. - Mix is sufficient for 24 small tarts.
Maple-Pecan Balls Ingredients: - 1/2 cup butter or margarine - 1/2 cup brown sugar light, packed - 2 tablespoons sugar granulated - 1/2 teaspoon baking powder - 1 large eggs - 1 teaspoon maple extract - 1 teaspoon vanilla extract - 1 1/2 cups flour, all-purpose - 3/4 cup pecans finely chopped - 24 each pecan halves - 1 x powdered sugar Directions: - Preheat oven to 350F (180C). - In a large bowl, combine the butter, sugars, baking powder, egg, maple extract and vanilla extract; beat with an electric mixer until fluffy, scraping the sides of the bowl several times. - With the mixer on low speed, gradually add the flour, beating just until blended. - Stir in the pecans. - Shape level measuring tablespoonfuls of dough into 1 1/4 inch balls. - Place 1 inch apart on ungreased cookie sheets. - Press a pecan half into the top of each ball. - Bake for 12 to 15 minutes, or until the cookies look dry and the bottoms are lightly browned. - Cool on the cookie sheets on wire racks for 1 to 2 minutes, then remove to racks to cool completely. - Makes 2 dozen.
Michelle's Oven Beef Stew Ingredients: - 2 lbs beef stew meat (or cut up a roast) - 2 onions, diced - 1 (10 ounce) can tomato soup - 1 (10 ounce) can water - 4 carrots, diced - 3 potatoes, cubed - 3 slices turnips, cubed - 2 stalks celery, chopped (with leaves) - 1 cup frozen peas - 1 (10 ounce) can mushroom pieces (do not drain) - 12 cup red wine - 1 bay leaf - 1 teaspoon Worcestershire sauce - salt or pepper or fresh basil or dry basil or thyme Directions: - Coat beef cubes with seasoned flour and brown. - Transfer to casserole dish and add remaining ingredients. - (Opt - add some clamato juice). - Bake 4 1/2 to 5 hours at 300F.
Double Ginger Cookies Ingredients: - 2 1/4 cups all-purpose flour - 1 packed cup dark brown sugar - 1 tablespoon ground ginger - 1 teaspoon baking soda - 1/2 teaspoon ground allspice - 1/2 teaspoon ground cinnamon - 1 teaspoon fine salt - 1/2 cup coarsely chopped candied ginger (about 2 1/2 ounces) - 1/4 cup raisins - 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly - 1/3 cup molasses - 1 egg, at room temperature Directions: - Place an oven rack in the center of the oven. - Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicon baking mats. - In a medium bowl, mix together the flour, sugar, ginger, baking soda, allspice, cinnamon and salt. - Stir in the candied ginger and raisins. - Set aside. - In a large bowl, beat together the melted butter, molasses and egg. - Gradually stir the flour mixture into the molasses mixture. - Drop a heaped tablespoon of dough per cookie onto the prepared baking sheets, placing each about 1 inch apart. - Bake for 7 to 9 minutes. - Allow the cookies to cool on the baking sheet for 10 minutes until they have set. - Transfer to a wire rack and cool completely. - Store in an airtight container.
Pigs in a Blanket Recipe Ingredients: - 1 package small cocktail wieners - 2 packages crescent rolls - OPTIONAL: shredded colby jack cheese Directions: - Unroll crescent rolls and cut into thirds (makes 3 small, long triangle strips). - OPTIONAL: Sprinkle shredded cheese over triangles. - Starting at one end, roll hot dogs in crescent. - Place on greased cookie sheet. - Bake at 350A degrees for 10 minutes or until golden brown. - Serve with ketchup, mustard or your favorite dipping sauce!
Mini Corn Muffins with Jalapeno Cream Cheese Ingredients: - 6 mini corn muffins - 3 Tbsp. Philadelphia Jalapeno Cream Cheese Product Directions: - Spread muffins with cream cheese product.
Ham and Swiss Cheese Bake Ingredients: - 2 cups Bisquick - 13 cup honey mustard - 13 cup milk - 2 cups cubed cooked ham - 4 medium green onions, sliced - 14 cup chopped red bell pepper - 14 cup sour cream - 1 cup shredded swiss cheese Directions: - Heat oven to 450. - Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. - Stir Bisquick, mustard and milk until soft dough forms; press on bottom of pan. - Bake 8 to 10 minutes or until crust is golden brown. - Mix ham, onions, bell pepper and sour cream; spread over crust. - Sprinkle with cheese. - Bake uncovered 5 to 6 minutes or until mixture is hot and cheese is melted.
Shrimp with Garlic and Olive Oil Ingredients: - 2 garlic cloves, thinly sliced - 2 dried red chiles, broken - Extra-virgin olive oil - 1/2 pound rock shrimp - Kosher salt Directions: - Special equipment: 2 (4-inch) flameproof ramekins such as terra cotta cazuelas - *This makes a really small amount of shrimp. - This recipe can be done in batches or a larger amount can be done in a saute pan. - Add the garlic and chile to the ramekins and cover with oil to about 1/4-inch deep. - Bring the ramekins to a high heat. - (This can be done on the grill.) - Season the shrimp with salt. - When the garlic starts to sizzle and is very aromatic, add the shrimp. - Cook until the shrimp turn pink, about 1 to 2 minutes. - Sprinkle in a couple drops of water before serving to get the oil to really sizzle. - Serve with bread to sop up the delicious olive oil! - Sooooooo yummy!
Honduran Ceviche De Corvina Ingredients: - 2 pounds fresh sea bass or other firm white flesh fish fillets - 1 1/4 cups fresh lime juice, divided - 1/2 cup fresh orange juice - 1/2 cup coconut milk - 2 jalapenos, seeded and diced - 1 red bell pepper, seeded and finely diced - 1/2 red onion, thinly sliced - 1 tomato, peeled, seeded and diced - 1/4 cup freshly chopped cilantro leaves, plus sprigs for garnish - 2 tablespoons sliced scallion - 2 tablespoons chopped chives - 2 tablespoons olive oil - Salt - Lettuce leaves, for serving, optional Directions: - Cut the fish into 1/2-inch dice and place into a large glass or other nonreactive bowl. - Add 1 cup of the lime juice, the orange juice, coconut milk, jalapenos, red bell pepper, and red onion and stir gently to combine. - Cover with plastic wrap and refrigerate for at least 6 hours, or until flesh has turned opaque and the flesh is flaky and tender. - To serve the ceviche, pour the liquid off the fish and vegetables and discard liquid. - Toss the fish and vegetables with the remaining lime juice, tomato, cilantro, scallion, chives, olive oil and salt. - Serve in chilled glass bowls or over leaves of crisp lettuce, if using, garnished with cilantro sprigs.
Spice Nut Cake Ingredients: - 1 cup raisins - 1 cup nuts - 2 cups sugar - 2 teaspoons cinnamon - 1 teaspoon ground cloves - 1 teaspoon allspice - 12 teaspoon salt - 2 cups water - 1 cup vegetable shortening - 4 cups flour - 1 teaspoon baking soda - 13 cup water - 1 teaspoon baking powder Directions: - Preheat oven to 300F - Combine all ingredients except last three in large saucepan & bring to a boil. - Add 1 tsp baking soda dissolved in 1/3 c water. - In separate bowl, sift flour 3 times. - Mix everything and pour into greased bundt cake pan. - Bake 1 hour.
Fish Stock Ingredients: - 1 1/2 lbs (750 g) fish bones, including head and tail - 4 cups (1 L) cold water - 1 cup (250 ml) dry white wine or juice of 1 lemon - 6 peppercorns - 6 sprigs parsley - 1 leek, chopped - 1 stalk celery, chopped - 1 bay leaf - 1 tsp (5 ml) leaf thyme Directions: - In large stainless steel saucepan or Dutch oven, combine bones, water, wine, peppercorns, parsley, leek, celery, bay leaf and thyme. - Bring to boil; reduce heat and simmer, uncovered, for 20 minutes, skimming surface if necessary. - Pour through sieve. - Discard solids. - To freeze: Let stock cool. - Refrigerate. - Ladle into freezer containers. - Seal, label and date. - Freeze for up to 3 months. - To serve: Thaw stock in microwave or in refrigerator overnight.
7 layer taco dip Ingredients: - 1 can refried beans - 1 can pace picante salsa - 1 pints sour cream - 1 packages taco cheese - 1 can sliced black olives - 1 each tomato - 1 packages shredded lettuce Directions: - mix refrieded beans with taco seasoning then place on bottom of pan - place sour cream for next layer - then salsa - cheese - lettuce And black olives
Scotch hotpot recipe Ingredients: - 450 g (15.9oz) peeled smooth potatoes such as Desiree - 2 tbsp olive oil - 600 g (21.2oz) shin of beef, cut into 2cm pieces, excess fat removed - 1 tbsp rosemary leaves, chopped - 225 g (7.9oz) tomatoes - 2 apples, peeled - 2 onions - 1 tbsp plain flour, seasoned with salt and pepper Directions: - Heat the olive oil in a frying pan then dip the beef into well-seasoned flour. - Fry in the frying pan until golden brown all over then set to one side. - Slice the apple, onion, potatoes and tomatoes. - Arrange a layer of sliced potatoes in the bottom of a casserole dish. - Cover with beef then with the mixed vegetable and apple slices then sprinkle with a little rosemary. - Repeat layers, finishing with potato. - Pour over the stock then cover with a lid and bake in a preheated oven at 180C/160C fan/gas mark 4 for 2 1/2 hrs and serve with green vegetables.
Mostaccioli Ingredients: - 1 lb uncooked mostaccioli pasta or 1 lb tubular pasta - 1 12 lbs bulk Italian sausage - 28 ounces meatless spaghetti sauce - 1 egg, beaten - 1 (15 ounce) carton ricotta cheese - 2 cups mozzarella cheese, shredded - 12 cup romano cheese, grated Directions: - Cook pasta according to package directions, drain. - Crumble sausage into Dutch oven. - Cook over medium heat until no longer pink; drain. - Stir in the spaghetti sauce and cooked pasta. - In a bowl, combine the egg, ricotta cheese and mozzarella cheese. - Spoon half of the pasta mixture into a greased shallow 3-quart baking dish. - Layer with the cheese mixture and remaining pasta mixture. - Cover and bake at 375 degrees Fahrenheit for 40 minutes. - Uncover; top with Romano cheese. - Bake 5 minutes longer or until heated through.
Easy Cherry Cobbler Recipe Ingredients: - 1 can cherry pie filling - 1 box white cake mix - 1 stick butter Directions: - Place pie filling in bottom of 9 x 13 pan. - Sprinkle dry cake mix over top of cherries. - Heat butter and drizzle over top of cake mix. - Bake at 350 degrees till brown, about 30-40 min.
Apple Blossom Recipe Ingredients: - 2 ounce Gin - 1 ounce Orange Juice - 2 dsh Calvados Directions: - No Method
Raw Cauliflower and Tofu Dip Ingredients: - 3 cups cauliflower florets - 1/2 cup yogurt - 3 1/2 ounces tofu - 2 teaspoons olive oil - 1/2 clove garlic, crushed - 1 pinch dried thyme, or to taste - 1 pinch dried oregano, or to taste - 1 pinch cayenne pepper, or to taste - 1 pinch salt and ground black pepper, or to taste Directions: - Blend cauliflower florets, yogurt, tofu, olive oil, garlic, thyme, oregano, cayenne pepper, salt, and pepper in a blender until smooth.
Venison Medallions with Balsamic Reduction and Celery Pear Puree Ingredients: - 4 venison medallions, about 8 ounces each - Salt - Freshly ground black pepper - 2 tablespoons olive oil - 2 tablespoons unsalted butter - 3 tablespoons minced shallots - 1/4 cup balsamic vinegar - Celery Root-Pear Puree, recipe follows - 1 pound celery root, peeled and cut into 2-inch pieces - 1 pound pears, peeled, cored, and cut into 1-inch pieces - 4 tablespoons unsalted butter - 1/2 cup dry white wine - 1/4 cup heavy cream - Pinch nutmeg - Salt - Freshly ground black pepper Directions: - Season the venison on both sides with salt and pepper. - In a large skillet, heat the oil over medium-high heat. - Add the venison and cook until brown, about 3 minutes per side. - Remove from the heat and cover to keep warm. - Add the butter and shallots to the pan and cook, stirring, for 2 minutes. - Add the vinegar and stir to deglaze the pan, about 1 minute. - Add any juices that have run off from the venison and stir to incorporate. - Remove from the heat and adjust seasoning, to taste. - Divide the Celery Root-Pear Puree among 4 serving plates and top each with a venison medallion. - Pour the balsamic reduction over the venison and serve. - Place the celery root in a saucepan, and cover with water. - Bring to a boil. - Lower the heat and simmer, covered, until tender, about 20 minutes. - Drain in a colander. - Meanwhile, in a large skillet, melt 2 tablespoons of the butter over medium-high heat. - Add the pears and cook, stirring, until soft, about 5 minutes. - Add the wine and cook, stirring, until thick and the pears fall apart. - Remove from the heat. - Return the drained celery root and pears to a food processor. - Add the cream and remaining 2 tablespoons of butter and puree until smooth. - Season with the nutmeg, and salt and pepper to taste.
Hearth Bread Ingredients: - 2 cups warm water (about 118-120 degrees or wrist warm) - 1 tablespoon sugar - 1 (1/4 ounce) package dry yeast - 1 tablespoon salt - 2 tablespoons butter or 2 tablespoons oil - 5 12-6 12 cups flour Directions: - Mix warm water, sugar and yeast together to proof (to become frothy). - Add salt and butter or oil. - Add flour to make a good dough. - Knead for 10 minutes. - Put in oiled bowl and let rise till double. - Make either 2 Italian loaves, or pat out your 4 medium pizzas, or 8 6"x1/8" Pitas. - ITALIAN BREAD--Form and rise again till double; slash and bake at 450 degrees for about 15 minutes. - PIZZA--Bake at 450 degrees for about 15 minutes. - PITAS--Form into 8 6"x1/8" rounds; rise for 15 minutes; bake 500 degrees for l minute on the lowest rack of oven, and 3-7 minutes on a higher rack. - ENJOY!
Kale and Tomatoes Ingredients: - 1 large bunch kale, stems removed and leaves chopped - 1 large tomatoes, chopped - 1 large onion, chopped - water or tomato juice - olive oil - salt and pepper Directions: - Place kale, tomatoes and onions in pot with just enough water or tomato juice to keep them from burning while it cooks. - Cook over medium heat until kale is tender, about 20 minutes. - Add a little olive oil, plus salt and pepper to taste before serving.
Sausage Stew With Red Lentils Ingredients: - 1 12 cups red lentils - 1 lb hot Italian turkey sausage - 14 ounces sweet corn, drained - 1 medium onion, chopped - 4 celery ribs, chopped - 5 cups water - 14 teaspoon black pepper, freshly ground - 14 cup pearl barley Directions: - Brown sausage over medium heat with onions and celery breaking them into small pieces. - Pour in the water, add pepper, corn and lentils. - Stir all the ingredients, bring to a boil over medium heat, stirring occasionally. - Reduce heat, cover and simmer for 1 hour, stirring from time to time to prevent the lentils from sticking or burning. - Add barley after about a half hour, then remove lid and simmer the other half hour.
Souffled Crepes With Apple Caramel Sauce Ingredients: - 4 ounces plain flour - 1 egg - 2 tablespoons caster sugar - 12 pint skim milk - 2 egg whites - 2 tablespoons caster sugar - 200 g cooking apples, diced into 1 cm dice - 150 g caster sugar Directions: - To make the crepe batter, beat the sugar into the egg and add a little milk. - Incorporate the flour and thin with the rest of the milk. - Allow to stand and they fry in gently foaming butter. - This makes about 8 crepes- choose the best 4. - Make a half quantity of creme pat in a small pan and allow to cool. - To make the fruit filling cook the apple and caster sugar together with 1tbsp water over a low heat until they start to soften. - Set aside. - Beat the egg whites and sugar together to form a stiff peak, set aside. - To make the apple caramel sauce boil the apple juice until reduced to approximately 100ml. - When ready to serve, place a tablespoon of the apple filling in the centre of each crepe and 2 tablespoons of the creme pat. - Fold over and once again to make a triangle. - Pipe the meringue into each of the folds and place onto a greased tray. - Bake in a preheated oven, 250C, for 7 minutes until the meringue starts to brown. - Flood 4 plates with the apple caramel sauce and top with a crepe, dust with icing sugar and serve immediately.
Terrine of Tomatoes With Tarragon Ingredients: - 1 tablespoon olive oil - 14 cup celery, cut into small dice (1large rib) - 12 cup yellow onion, cut into small dice (1 medium) - 2 12 lbs ripe tomatoes, cored and cut into wedges then seeded - 1 12 tablespoons unflavored gelatin - 14 cup hot water, plus more cool water as needed - 12 cup heavy cream - 2 tablespoons fresh tarragon, chopped (leaves from 6 sprigs) - salt & freshly ground black pepper Directions: - In a medium skillet, heat oil over medium heat; add celery and onion and cook, stirring occasionally, until softened, about 5 minutes. - Add the tomato wedges, cover and cook for 15 minutes, stirring once or twice; uncover and cook another 10 minutes so that some of the moisture evaporates from the tomatoes. - Press mixture through a strainer into a medium bowl; discard solids. - Return the strained mixture to the pan, reduce heat to medium low and heat through (should be the consistency of tomato sauce - add water if needed). - Combine the gelatin with hot water in a small bowl and stir until dissolved. - Whisk cream in a separate bowl until slightly thickened. - Stir in tarragon, dissolved gelatin, and whisked cream to the tomato mixture; season with salt and pepper. - Pour mixture into a 4 cup terrine or gelatin mold; alternatively the mixture can be divided among individual martini glasses. - Refrigerate for 8 hours, or until set. - To serve, run a knife around the inside edge of the mold; immerse the bottom of the mold in hot water for 30 seconds. - Place a plate over the top and invert so the terrine unmolds onto the plate. - Cut into slices to the desired thickness; transfer to individual salad plates. - Alternatively, serve filled martini glasses on individual plates. - Serve chilled.
Beetroot Salad Ingredients: - 2 beetroots - 2 apples (I use granny smiths) - 1 spring onion - 14 cup plain yogurt - 1 tablespoon lemon juice - 12 cup chopped parsley Directions: - Trim, peel and grate the beetroot. - Grate apples, leaving skin on. - Place grated apple in a sieve and drain. - Trim spring onion and slice thinly. - Mix beetroot, apple and onion together. - Fold through yoghurt and lemon juice. - Mix through parsley.
Golden Vegetables Ingredients: - 2 large (1 lb.) yellow bell peppers - 1 lb. yellow zucchini - 1 lb. very small baby carrots - 4 Tbs. unsalted butter or soy margarine - Large pinch saffron - Salt to taste - 1/4 tsp. white pepper - Pinch nutmeg Directions: - Put whole bell peppers upright on cutting board. - Using sharp knife, cut off 4 or 5 strips from top to bottom. - This should leave top, bottom and seed core in one piece. - Remove any white membranes, and cut strips into very thin slices about 2 1/2 inches long and 1/8 inch wide. - Pare skins off yellow zucchini lengthwise, and cut into matchsticks resembling pepper strips. - Peel carrots, if necessary, and cook in boiling water until tender, about 5 minutes. - Set aside. - To serve, heat butter in heavy-bottomed skillet over medium heat. - Crush saffron, and add it to butter. - Add salt, pepper and nutmeg. - Do not let butter brown. - Add vegetables, and cook 4 minutes, stirring gently or tossing in skillet. - Remove from heat before peppers and zucchini wilt. - Serve hot.
Sugar and Spice Coffee Ingredients: - 1 tsp. brown sugar - 3/4 cup freshly brewed MAXWELL HOUSE Italian Espresso Roast Coffee - cinnamon stick Directions: - Add brown sugar to coffee. - Stir with cinnamon stick. - Serve hot or chilled over ice or coffee ice cubes.
Healthy and Nourishing Chilled Tofu Ingredients: - 2 blocks of 75 grams each Silken tofu (firm tofu is okay too) - 1 pack Natto - 1 to 2 tablespoons Cauldron-cooked shirasu (boiled and dried tiny sardines) - 1 handful Kimchi - 1 dash Sesame oil - 1 Nori seaweed Directions: - Roughly chop up the kimchi. - Add natto which has been mixed with the sauce packet that comes with it to the mixture in 1, together with the shirasu. - I use the natto pictured here...it was cheap and the beans were nice and big - I recommend it! - ! - Rinse the chilled tofu lightly, cut into easy to eat pieces, and put on a serving plate. - Put the mixture from Step 2 on top of the tofu in Step 3, and drizzle with some sesame oil. - Scatter some shredded nori seaweed on top and it's done. - Trivia: You can tell whether your whitebait fish are fresh by the way they curve up! - Make sure to check them when you're buying them.
Honey-Cider BBQ Brisket Ingredients: - 1 Tbsp. sugar - 1 Tbsp. smoked paprika - 1 Tbsp. ground black pepper - 1 Tbsp. onion powder - 1 tsp. ground red pepper (cayenne) - 1 beef brisket (4 lb.) - 1-1/2 qt. hickory wood smoking chips - 1 cup KRAFT Sweet Honey Barbecue Sauce - 1/4 cup apple cider - 2 Tbsp. GREY POUPON Dijon Mustard - 1 Tbsp. HEINZ Apple Cider Vinegar Directions: - Mix sugar and seasonings; rub onto meat. - Cover with plastic wrap; refrigerate at least 1 hour or up to 24 hours. - Meanwhile, soak wood chips in water 1 hour; drain. - Arrange charcoal on bottom grill grate evenly on both sides of foil drip pan. - Light charcoal. - When coals are hot, sprinkle with 2 cups wood chips. - Place meat on top grill grate, fat-side up, in center over drip pan; cover. - Grill 3 hours, turning after 1-1/2 hours and replenishing charcoal and wood chips as needed. - (Note: Keep temperature of grill at about 275 degrees F.) - Remove meat from grill; wrap in double layer of heavy-duty foil. - Return to grill; grill 1 hour or until meat reaches 200 degrees F. Remove meat from grill; carefully unwrap foil at top. - Mix remaining ingredients; pour 3/4 cup over meat. - Wrap loosely with foil. - Let stand 30 min. - Transfer meat to cutting board; cut across the grain into thin slices. - Serve with remaining barbecue sauce mixture.
Rhubarb Chutney Ingredients: - 1 cup raisins - 1/2 cup of Talavera Muscat - 1 tablespoon of canola oil - 1/4 teaspoon brown mustard - 1/2 teaspoon yellow mustard - 1/4 teaspoon Aleppo pepper - 1 teaspoon Lucknowi fennel - 1 tablespoon chopped fresh ginger - 4 stalks of rhubarb, sliced - Salt and pepper, to taste Directions: - Slice rhubarb. - Heat raisins in Muscat and 1/2 cup of water until plump. - Heat oil in medium sauce pan, add the mustard seeds, aleppo chili and Lucknowi, cook until fragrant. - Add the chopped ginger and sweat. - Add slices rhubarb and saute quickly. - Add the muscat and the raisins and cook rapidly. - Make sure that the rhubarb does not get mashed up. - Season with salt and pepper, remove from heat and cool rapidly.
Chicken Broccoli Skillet Dinner Ingredients: - 1 lb chicken breast (cubed) - 12 cup salad dressing (I prefer Miracle Whip) - 12 lb processed cheese (I prefer Velveeta) - 1 package frozen broccoli (thawed, drained) Directions: - In a large skillet, cook Chicken breast with Salad Dressing on medium heat for 6- 8 minutes or until cooked through. - Stir in broccoli and Velveeta. - Cook for 2 minutes or until heated thoroughly. - Serve over rice.
Party Munch Mix Ingredients: - 1 pkg. (170 g) Back to Nature 37% Cashew Nut Mix - Cashews, Almonds and Pistachios - 2 cups Ritz Munchables Pretzel Crackers Original Directions: - Combine ingredients.
Oven Omelet Ingredients: - 14 cup butter or 14 cup margarine - 18 large eggs - 1 cup sour cream - 1 cup milk - 2 teaspoons salt (optional) - 1 cup cheddar cheese, shredded - 12 cup swiss cheese, shredded - 12 cup monterey jack cheese, shredded - 12 cup green bell pepper, finely chopped - 3 green onions, very thinly sliced - 1 (2 ounce) jar pimientos, diced (optional) Directions: - Heat butter in baking dish, 13" x 9" x 2" inches, in 325 oven until melted. - Tilt dish to coat bottom with melted butter. - Beat eggs, sour cream, milk and salt in large mixer bowl until well blended. - Stir in cheeses, green pepper, green onion and pimiento. - Pour into baking dish. - Cook uncovered until omelet is set but still moist, 40 to 45 minutes. - Cut into squares and garnish with additional pimiento or green pepper. - Note: After pouring into baking dish, you can cover and refrigerate, but no longer than 24 hours. - Cook uncovered in 325 oven 40 to 55 minutes. - You can also use low fat milk, sour cream, margarine and cheeses for a lower fat version.
Basic Deviled Eggs Ingredients: - 12 large eggs - 12 cup mayonnaise - 1 12 tablespoons mustard - salt - pepper - 1 dash paprika Directions: - Place eggs in a saucepan with water to cover plus 1 inch. - On medium-high heat, bring the eggs to a low boil. - After 15 minutes from the time they start to boil, remove the pan from the stove and run cold water directly on the eggs for a few minutes. - Peel under cold running water, also. - Halve the eggs lengthwise. - Remove the yolks, place them in a small bowl, and mash them with a fork. - Add mayonnaise and mustard, salt and pepper to taste. - Mix well. - Spoon the mixture into the egg-white halves. - Garnish each with a sprinkle of paprika, a parsley sprig, or as desired.
Margarita Dip With Strawberry Shortcake Fruit K-Bobs Ingredients: - 12 cup nonfat sour cream - 3 ounces light cream cheese - 13 cup sifted powdered sugar - 1 tablespoon orange juice concentrate - 1 tablespoon lime juice - 1 teaspoon vanilla - 12 cup low-fat whipping cream - 3 cups small strawberries - 12 ounces angel food cake, cut into cubes Directions: - In a blender, food processor or with an electric mixer combine sour cream, cream cheese, powdered sugar, orange juice, lime juice and vanilla until well blended. - Add whipping cream and process or mix until fluffy and mixture begins to thicken. - On 12 small wooden skewers thread strawberries and cake alternating each time. - Serve dip chilled with fruit kabobs.
Cabbage in Sour Cream 2 Ingredients: - 3 -4 cups shredded cabbage - 3 tablespoons butter - 12 teaspoon salt - 1 teaspoon caraway seed - 14 teaspoon white pepper - 12 teaspoon dry mustard - 2 tablespoons brown sugar - 12 pint sour cream Directions: - Boil the cabbage in a pot of boiling salted water for about 6 minutes or until just tender. - Drain. - Toss with the butter, salt, seeds and seasonings until well mixed. - Reheat in the empty pot and just before serving stir in the sour cream.
Quinoa and Zucchini Casserole Ingredients: - 1 tablespoon olive oil - 1 large onions chopped - 1 x salt to taste - 3 cloves garlic or to taste, finely chopped - 1 1/2 pounds zucchini diced, or yellow squash, or both - 1 teaspoon thyme freshly chopped - 1 teaspoon rosemary leaves freshly chopped - 1 x black pepper freshly ground, to taste - 3 large eggs - 1 cup quinoa cooked - 13 cup gruyere cheese grated, about 1 1/2 ounces Directions: - Preheat the oven to 375F (190C). - Coat a two-quart baking dish with cooking spray. - Heat the oil over medium heat in a large nonstick skillet. - Stir in the onion, and cook, stirring often, until tender, 4 to 6 minutes. - Stir in a generous pinch of salt and the garlic. - Cook, stirring, until fragrant, about 1 minute. - Stir in zucchini, thyme and rosemary. - Cook, stirring often, until the zucchini is tender but not mushy, 8 to 12 minutes. - Season to taste with salt and pepper, and remove from the heat. - Whisk the eggs in a large bowl, then mix in the squash mixture, the cooked quinoa and the cheese. - Combine well and season, then transfer into the baking dish. - Bake 35 to 40 minutes or until its set and the top is lightly browned. - Cool for a few minutes. - Serve warm.
Wicklewood's BBQ Onion Sauce ( Gluten Free ) Ingredients: - 5 tablespoons ketchup - 12 cup gluten free barbecue sauce (I prefer HP Honey Flavour Mild BBQ Sauce) - 3 tablespoons Worcestershire sauce - 3 tablespoons oil - 1 tablespoon brown sugar - 1 teaspoon mustard powder - 2 large onions, chopped - 2 garlic cloves, crushed - seasoning Directions: - Saute the onions and garlic in the oil. - When the onions have softened, approximately 10 mins, stir in the sugar. - Meanwhile, prepare mustard to manufacturer's instructions and add ketchup, Worcestershire sauce and BBQ sauce. - When the sugar has melted add the ketchup mix and continue to cook on a medium heat for a further 5 mins or until the sauce has reduced by half. - Season to taste.
Monkey Bread Ingredients: - 30 refrigerated buttermilk biscuits, cut into quarters (3 cans of 10 biscuits each) - 34 cup sugar - 2 tablespoons cinnamon (divided) - 12-1 cup chopped pecans (I usually use 1 cup because my family loves nuts) or 12-1 cup walnuts (I usually use 1 cup because my family loves nuts) - 1 12 cups butter, melted (3 sticks) - 1 cup brown sugar - nonstick cooking spray Directions: - Preheat oven to 350 degrees. - Combine white sugar with 1 tablespoon of cinnamon in a large zip-top bag. - Add biscuit quarters and shake to coat. - Spray bundt pan with cooking spray. - Alternate layers of biscuits and nuts in the pan, starting with nuts. - If you have any leftover cinnamon sugar mixture you can sprinkle it between the layers as well. - Combine brown sugar, 1 tablespoon of cinnamon and the melted butter and pour over the biscuits in the bundt pan. - Bake for 35 to 40 minutes. - Let set in pan for 10 minute then turn out onto a plate or serving dish. - To eat just pinch off portions with your fingers!
Vegan Chana Masala Ingredients: - 2 tablespoons vegetable oil - 1 small onion, chopped - 2 garlic cloves, minced - 1 tablespoon curry - 1 tablespoon tomato paste - 1 (15 ounce) can chickpeas, drained (reserve 3 TB liquid) - 1 tablespoon lemon juice - 12 teaspoon salt - fresh black pepper, to taste - crushed red pepper flakes, to taste - 1 tablespoon vegan margarine Directions: - Heat oil on medium high heat. - Fry onions until slightly browned. - Reduce heat to medium. - Add garlic, curry, and paste. - Stir and simmer about 2 minutes. - Add chickpeas, reserved liquid, lemon juice, salt, and black pepper. - Simmer 5-6 minutes, stirring occasionally. - Add red pepper, to taste. - Add margarine, stirring through to melt it. - Stir and simmer for 5 minutes more or until chickpeas are softened and dish is hot. - Serve over rice.
Poached Whole Loup de Mer Ingredients: - 2 ribs celery, cut into 1/2-inch dice - 1 carrot, peeled, cut into 1/2-inch dice - 1 onion, cut into 1/2-inch dice - 1 bulb fennel, cut into 1/2-inch dice - 1 tomato, cut in half - 8 cups water - 2 1/2 cups dry white wine - 1/2 cup white vinegar - 4 garlic cloves, peeled, cut in half - 1 tablespoon coriander seed - 1 tablespoon fennel seed - 1 tablespoon salt - 1 teaspoon black peppercorns - 1 star anise - 4 pounds loup de mer*, scaled and cleaned Directions: - To make the poaching liquid, combine the celery, carrot, onion, fennel, tomato, water, wine, vinegar, garlic, coriander, fennel, salt, pepper and star anise in a large stockpot and heat to boiling. - Reduce the heat and simmer, uncovered, for 2 hours. - Strain the liquid through a fine mesh sieve into a fish poacher and heat to boiling. - Place the whole fish in the hot poaching liquid. - Make sure the liquid covers the fish. - If there is not enough liquid, add water. - Lower the heat to simmering and poach the fish about 20 minutes for a large fish and 13 to 15 minutes for smaller fish. - Test the fish for doneness by inserting a metal skewer into the thickest part of the fish. - Leave the skewer in for 5 seconds, then remove it and place it on the inside of your wrist. - The skewer should be warm if the fish is done. - Remove the fish from the poaching liquid and place on a cutting board. - Remove the skin and any scales that stay behind. - Serve immediately.
Cream Cheese Crackers & Fruit Ingredients: - 2 Tbsp. PHILADELPHIA Neufchatel Cheese - 8 TRISCUIT Whole Wheat Low Sodium crackers - 1-1/2 cups red or green grapes Directions: - Enjoy Neufchatel cheese spread on TRISCUIT crackers; complement snack with fresh grapes.
Smashing Mashed Potatoes Ingredients: - 2 lbs boiling potatoes - 4 tablespoons butter - 2 -3 tablespoons Miracle Whip - 1 12 cups evaporated milk - sea salt Directions: - In a large saucepan, cover the potatoes with water. - Cover, heat to boiling, and simmer the potatoes until they are fork-tender, about 30 minutes. - Drain the potatoes and mash with a potato masher until you remove all the lumps. - Stir in the butter, evaporated milk, and the Miracle Whip until thoroughly blended. - Season with sea salt.
Beef Burgundy Ingredients: - 2 tablespoons Land O Lakes Butter - 1 1/2 pounds beef stew meat, cut into bite-sized pieces - 1 cup baby cut carrots, halved - 1/2 cup Burgundy wine or apple juice - 1 (10 1/2-ounce) can condensed beef broth - 1 (8-ounce) package (2 cups) fresh mushrooms, halved - 1/2 teaspoon finely chopped fresh garlic - 1 (14 1/2-ounce) jar whole onions, drained - 12 ounces (about 6 cups) uncooked dried egg noodles - Chopped fresh parsley, if desired Directions: - Melt butter in 12-inch skillet until sizzling; add meat. - Cook over medium-high heat, stirring occasionally, 5-7 minutes or until browned. - Drain off fat. - Place meat and all remaining ingredients except noodles and parsley in slow cooker. - Cook on Low heat setting 5-6 hours or until meat is tender. - Meanwhile, cook noodles according to package directions. - Drain. - To serve, divide noodles among four bowls. - Spoon meat mixture over noodles. - Garnish with parsley, if desired.
Curried Beef Loaf Ingredients: - 3 slices home style bread - 1 cup milk - 1 12 lbs beef, Ground - 12 lb pork, Ground - 1 onion, finely chopped - 1 clove garlic, minced - 1 tablespoon curry powder - 1 teaspoon salt - 2 tablespoons fresh parsley, Chopped - 2 eggs, beaten - pepper, Freshly ground Directions: - Remove crusts from bread; tear in pieces and let soak in milk. - Toss - together in a large bowl and remaining ingredients. - Press lightly into a 9"x5"x3" loaf pan. - Cover with foil and bake in preheated 350 F oven about 1 1/2 hours. - Drain off pan juices. - Slice to serve. - If to be served cold, leave loaf overnight in refrigerator.
Strawberry Sorbet Or Mousse Ingredients: - 3 pints strawberries, hulled and cleaned - 2 cups sugar - Juice of 3 lemons - Juice of 3 oranges - 1/2 cup orange liqueur Directions: - Combine strawberries with sugar and juices in blender and blend until smooth. - Add orange liqueur and pour into refrigerator ice cube trays for freezing. - Freeze until mixture is partially frozen. - Transfer to a large bowl and beat until mushy. - Return to trays and freeze until firm. - To serve, leave in refrigerator for 45 minutes before serving. - To make sorbet into a mousse: After mixture is partially frozen, beat until mushy. - Fold in one stiffly beaten egg white and one-half cup heavy cream, whipped. - Follow remaining directions. - Or follow directions through first freezing and make several days ahead. - Freeze until firm. - Two hours before serving, allow to sit at room temperature 15 to 20 minutes. - Then beat in blender until mushy and continue with directions.
Banana Punch With Strawberries Ingredients: - 5 bananas - 2 cans frozen lemonade - 2 liters pineapple juice - 2 liters 7-Up soda - strawberry, to float Directions: - Beat in blender 5 bananas and some of the juice. - Add remaining juice and lemonade. - Set in freezer in your punch bowl till crystals form. - Pour in the 2 liters of 7up and top with strawberries just before serving.
Tandoori Shrimp Ingredients: - 1 tablespoon cumin seeds or 2 teaspoons ground cumin - 3 tablespoons peeled and minced fresh ginger - 3 tablespoons minced garlic - 3 tablespoons toasted chickpea flour (besan) or all-purpose flour - 1 teaspoon ground white pepper - 1 teaspoon Garam Masala - 1/2 teaspoon ground turmeric - 1/2 cup fresh lemon juice - 2 cups plain yogurt, drained over a bowl in a cheesecloth-lined strainer or a coffee filter for at least 1 hour (if longer, refrigerate) - 12 colossal (about 2 pounds) shrimp, shelled - Salt - 3 tablespoons butter, melted - 1 lemon, halved Directions: - If youre using whole cumin, toast the seeds in a dry frying pan over medium heat, shaking the pan, until fragrant and lightly browned, 2 to 3 minutes. - Grind 2 teaspoons of the cumin seeds to a powder in a coffee grinder or mortar and pestle and set aside. - Stir together the ginger, garlic, flour, ground cumin, pepper, Garam Masala, and turmeric in a bowl large enough to hold the shrimp. - Stir in the lemon juice and then the yogurt, a bit at a time, stirring until smooth after each addition. - Add the shrimp and toss to coat with the marinade. - Refrigerate, covered, for at least 2 hours; overnight is fine. - Preheat the oven to 550F, or as near that temperature as you can get it. - Put the shrimp in a single layer on a rack in a foil-lined baking pan, sprinkle with salt, and roast 10 minutes. - Remove from the oven and let rest 15 minutes, then brush with the melted butter and roast another 10 minutes, until cooked through. - Arrange the shrimp on a platter, sprinkle with the reserved toasted cumin seeds and squeeze the lemon juice over all. - Serve hot.
Easy Vegetable Beef Soup Ingredients: - 1 lb ground beef - 1 (14 ounce) can beef broth - 1 14 cups water - 10 ounces frozen mixed vegetables - 1 (14 ounce) can diced tomatoes - 1 (10 ounce) can tomato soup - 1 tablespoon dried minced onion - 1 tablespoon dried minced onion - 1 teaspoon dried Italian seasoning - 14 teaspoon garlic powder Directions: - In large skillet, brown ground beef. - Drain off fat. - Combine all ingredients in slow cooker. - Cover and cook on low 7-8 hours.
Maple Roasted Pears Ingredients: - Nonstick spray - 3 ripe but firm pears, such as Comice or red or green Bartletts - 1/4 cup molasses - 1/4 cup packed dark brown sugar - 1/4 cup maple syrup - 3 tablespoons brandy or bourbon - 1/2 teaspoon pure vanilla extract Directions: - Preheat the oven to 400F. - Coat a rimmed baking sheet with nonstick spray. - Using a vegetable peeler, peel the skin from the pears. - Slice each pear into 6 wedges and carefully cut out the core with a paring knife. - In a mixing bowl, combine the molasses, sugar, syrup, brandy, and vanilla. - Add the pear wedges, tossing to coat. - Dump the pears onto the baking sheet in a single layer. - Roast for 20 minutes total, turning the pears with tongs halfway through cooking, until they are soft and brown. - Remove from the oven and cool until warm. - Save the caramel left on the baking sheet; its terrific drizzled on ice cream.
Linguine with Sardines and Parsley Ingredients: - 8 ounces linguine - 1 3 3/4-ounce can small sardines packed in olive oil, drained,1 tablespoon oil reserved - 2 tablespoons olive oil - 4 garlic cloves, chopped - 1 1/2 cups dry white wine - 2/3 cup chopped Italian parsley - Lemon wedges Directions: - Cook pasta in large pot of boiling salted water until tender but still firm to bite. - Meanwhile, heat 1 tablespoon oil reserved from sardines and olive oil in heavy large skillet over medium heat. - Add garlic and saute 1 minute. - Add wine; increase heat and boil until liquid is reduced by half, stirring occasionally, about 6 minutes. - Remove skillet from heat. - Mix parsley into wine sauce. - Pour 1/3 cup sauce into small bowl and reserve. - Drain pasta. - Add to skillet and toss over low heat to coat with sauce. - Season pasta to taste with salt and pepper. - Divide pasta between 2 plates. - Top with sardines and reserved 1/3 cup sauce. - Serve with lemon wedges.
Better Than Sex Cake Ingredients: - 1 (18 ounce) box yellow cake mix - 3 eggs (or as called for by your cake mix) - 13 cup oil (or as called for by your cake mix) - 1 13 cups water (or as called for by your cake mix) - 1 (15 ounce) can crushed pineapple - 12 cup sugar - 3 bananas, sliced - 1 (3 ounce) package vanilla pudding mix - 1 (8 ounce) carton Cool Whip - pecans, chopped - coconut - German chocolate bar, grated (optional) Directions: - Bake cake mix as directed in 9x13 pan. - Heat pineapple for 5 minutes with sugar. - When cake is removed from oven, pour pineapple mixture over it and cool. - Slice bananas over cake. - Mix vanilla pudding as directed and spread over cake. - Spread cool whip over pudding. - Sprinkle chopped pecans and coconut on top. - Grate german chocolate bar over cake if desired. - Keep cold.
Asparagus Vegetable Soup Recipe Ingredients: - 5 c. Water or possibly stock - 1/4 c. Uncooked brown rice - 2 x Potatoes, sliced, peepled ot not as you prefer - 1 x Carrot, sliced - 2 x Leeks, washed very very carefully - 1 stalk celery - 1 tsp Thyme dry - 1 tsp Dry dill weed - 10 stalk of asparagus, sliced. use as much of it as you can - 2 c. Chpped spinach, preferably fresh White pepper Directions: - (Ordinarily I would only eat my asparagus lightly steame with garlic, but sometimes I have so much on hand..) - boil water, add in rice, potatoes and carrots cook til potatoes are tender - (not cooked through but tender). - Add in everything except the asparagus tips. - Simmer til rice and ptoatoes are cooked through. - Add in the asparagus tips and wilt them. - Variations: again terrific on a warm day with plain nonfat lowfat yoghurt. - can use lowfat milk or possibly cream
Stir-fried Mushrooms with Nori Seaweed and Bonito Flakes Ingredients: - 1 pack Shiitake mushrooms - 100 grams Shimeji mushrooms - 1 sheet Nori seaweed - 1 modest handful Bonito flakes - 1 tbsp Sesame oil - 1 tbsp Soy sauce (or any other sauce) Directions: - Chop the mushrooms into bite-sized pieces. - You will also use the stem (except for the hardtip). - Make sure to break apart the nori finely. - Heat sesame oil in a pan and stir-fry the mushrooms from Step 1. - When excess water comes out, turn the heat off, gather the mushrooms in the corner, and add the soy sauce. - Stir lightly and continue to stir-fry. - Add bonito flakes right before turning heat off. - When you're done cooking, add the nori, mix together and enjoy. - You can also serve with shichimi spice or hot sesame oil.

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