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Creole Dump Chicken Ingredients: - 1 tablespoon olive oil - 14 cup onion, Chopped - 14 cup bell pepper - 1 garlic clove, minced - 14 ounces diced tomatoes with basil and oregano (undrained) - 2 teaspoons Worcestershire sauce - 2 teaspoons red wine vinegar - 12 teaspoon dried basil - 34 teaspoon cajun seasoning or 34 teaspoon creole seasoning - 1 tablespoon brown sugar - 14 teaspoon salt - 14 teaspoon pepper - 14 teaspoon Tabasco sauce - 1 12 lbs chicken pieces Directions: - For immediate cooking: Preheat oven to 350 degrees . - Mix all ingredients but the chicken together. - Place chicken into a prepared baking dish, and pour sauce over the top. - Bake until chicken juices run clear - about 45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts. - For freezing: Place all ingredients into a 1 Gallon freezer bag. - Lay flat in freezer. - To cook from the freezer: Thaw in the refrigerator. - Preheat the oven to 350 degrees . - Empty the contents of the bag into a large baking dish and bake until the juices run clear *See above cooking times.
Cheesy Asparagus Frittata Ingredients: - 2 Tbsp. KRAFT Tuscan House Italian Dressing - 1 lb. fresh asparagus spears, cut into 1/2-inch lengths - 8 eggs - 1/4 cup milk - 1 tsp. Italian seasoning - 1 cup KRAFT Shredded Italian* Five Cheese Blend, divided Directions: - Heat oven to 350F. - Heat dressing in large nonstick ovenproof skillet on medium-high heat. - Add asparagus; cook 5 min., stirring occasionally. - Remove from heat. - Whisk eggs, milk and seasoning in medium bowl until blended. - Stir in 1/2 cup cheese. - Add to asparagus; mix well. - Bake 20 min. - or until center is set. - Sprinkle with remaining cheese; bake 5 min. - or until melted.
Meringues Ingredients: - 2 egg whites - 1 12 cups caster sugar - 1 teaspoon vinegar - 1 teaspoon cornflour - 12 teaspoon vanilla essence - 4 tablespoons boiling water Directions: - Place all ingrediants in basin, beat until mixture is of thick, satiny meringue consistency (10-15 minutes). - Spoon mixture into piping bag. - Using large star tube, pipe merigues on to lightly greased baking trays. - Bake in moderate oven 10 minutes, then reduce heat to slow, bake a further 50 minutes. - allow to cool in oven.
Salmon With Carrot Plum Sauce Ingredients: - 2 salmon fillet or 8 salmon colkar - 1 tbsp Kalamansi or lime or lemon juice - 1 tbsp mix dice garlic and shallot - 1 cup plum sauce - 3 tbsp oil - 2 tsp sugar - 1 dash salt - 2 cup grated carrot Directions: - baked or grilled salmon till its crispy then set aside - FOR CARROT PLUM SAUCE please view attachments below - With 2 tbsp of oil quick saute the dice garlic and shallot with grated carrot then Just mix all sauce ingredient and bring to a simmer for 1 minutes then serve warm carrot plum sauce with grilled salmon - ANOTHER SERVING OPTION########### THINLY SLICE CUCUMBER THEN TOP WITH A TSP OF SOME CARROT PLUM SAUCE WITH SALMON FLAKE THEN FOLD OVER AND SERVE AS APPETIZER - BELOW ARE FEW OF MY RECIPE USING PLUM SAUCE ,I AM GLAD TO SHARE WITH YOU - BELOW ARE FEW OF MY SALMON RECIPE, I AM GLAD TO SHARE WITH YOU
Rum Bana Ingredients: - 3 oz Jamaican rum - 1 oz lemon juice - 1 tsp sugar - 1/4 banana Directions: - Frappe and serve in a champagne flute.
Greek White Sangria Ingredients: - 2 bottle dry white wine (like chenin blanc or Chardonnay) - 1/2 c. orange liqueur (like Cointreau or triple sec) - 1/2 c. Greek brandy (like Metaxa) - 1 c. apricot nectar - 1/2 c. superfine sugar - 2 lemons - 2 limes - 2 oranges - 2 c. club soda - Fresh mint sprigs Directions: - Combine wine, liqueur, brandy, apricot nectar, and sugar in a large 4-quart glass jar and mix well to dissolve sugar. - Stir in sliced fruit. - Refrigerate for several hours until well chilled, or preferably overnight, for flavors to blend. - When ready to serve, stir in club soda and mint sprigs.
Herb-Crusted LambA Simple, Yet Rewarding Way to Eat Lamb. Ingredients: - 3 tablespoons chopped fresh parsley - 1 tablespoon finely chopped green onion - 2 teaspoons finely chopped garlic - 2 tablespoons olive oil - 1/3 cup whole-wheat bread crumbs - 1/2 teaspoon ground cumin - 1/2 teaspoon ground turmeric - 1/2 teaspoon dried thyme - Salt and ground black pepper to taste - Four 6-ounce pieces loin of lamb Directions: - Preheat the oven to 425 degrees. - Combine the parsley, green onion, garlic, oil, bread crumbs, cumin, turmeric, thyme, salt, and pepper on a plate. - Stir to mix. - Press the seasoning mixture onto both sides of each piece of lamb and place in an 8-inch square glass baking dish. - Bake, turning the pieces of lamb once, for a total of 15 minutes for medium-rare doneness or 20 minutes for medium doneness.
Arrabbiata Style Spaghetti Recipe Ingredients: - 4 x cloves garlic, (crushed) salt and pepper to taste - 1 lb chitterlings mixed with - 1/4 tsp red paprika pork, (ask butcher) - 1/2 c. white wine - 10 x shelled walnuts, (puree with - 1/3 c. raisins a little oil) - 1 lb spaghetti - 1/2 c. extra virgin olive oil grated cheese Directions: - *Clean and chop chitterlings. - Heat oil in pan. - When warm fry chitterlings and pork with garlic, paprika and pepper for 5 min Blanche raisons, drain and add in to pan with walnut puree. - Add in wine. - Stir well and puree in blender till smooth. - Serve over warm cooked spaghetti. - Top with cheese.
King Arthur's Easy Best Loaf Ingredients: - 1 tablespoon sugar - 1 tablespoon salt - 1 package yeast, active dry - 2 cups water warm - 6 cups flour, all-purpose Directions: - Mix yeast, sugar, salt and water together. - let stand until salt sugar and yeast are dissolved. - Gradually add flour to liquid and mix thouroughly, until dough pulls form bowl sides. - Turn onto floured work surface and knead 5 minutes, Let dough rest while you grease bowl. - Knead dough again 2 to 3 minutes, Place dough in bowl, turn once to grease top. - Cover with damp towel and keep warm until doubled in bulk(1-2 hours) Punch down dough and knead briefly to get out any air pockets. - Cut in half, shape into 2 Italian or french style loafs. - Put on cookie sheet sprinkled with cornmeal. - Rest 5 minutes. - Lightly slash tops 3 times diagonally and brush with cold water. - Place on rack in cold oven with roasting pan full of boiling water below. - Bake on 400 degrees F for 30 to 45 minutes until crust is golden brown and sounds hollow to the touch,
California Casserole Ingredients: - 2 lb. ground beef - 1 chopped green pepper - 3/4 cup chopped onion - 1 can cream-style corn - 1 can (8 oz.) tomato sauce - 1 can (10-3/4 oz.) undiluted tomato soup - 1 can (4 oz.) undrained mushrooms (or equivalent fresh) - 1 can (10 oz.) undrained tomatoes/green chiles - 1 can (2-1/4 oz.) sliced olives, drained - 1 jar (4 oz.) chopped pimentos, drained - 1-1/2 tsp. celery salt - 1/2 tsp. chili powder - 1/2 tsp. dry mustard - 1/4 tsp. pepper - 8 oz. egg noodles, cooked and drained - 2 cups shredded cheddar cheese (plus some in reserve) Directions: - Cook beef, green pepper and onion. - Drain off grease. - Add and mix all ingredients except noodles. - Then add noodles. - Bake at 350F for 50 minutes, then sprinkle cheese on top and bake for 10 more minutes.
Asian Pear Salad with Tiny Beans, Rice Wine Vinaigrette, Honey Crusted Almonds and Pear Glazed Scallops Ingredients: - 1/4 pound haricot vert - 1 sweet red pepper - 4 small heads frisee - 1/4 pound mizuna - 1/4 pound baby spinach - 1 head radicchio - 1 shallot, minced - 1 tablespoon ginger, minced - 3 tablespoons rice vinegar - 1 tablespoon mirin - 2 tablespoons pear nectar - 2 tablespoons sesame oil - 1/4 cup canola oil - 8 to 12 ounces pristine scallops - 1/4 cup sugar - 1/4 cup water - 1 slice of fresh ginger - 1 tablespoon pickling spice - 1/4 cup pear nectar - Salt - Pepper Directions: - Blanch the haricot vert and reserve. - Finely julienne red pepper and reserve. - Clean all the greens. - Trim and cut frisee in half and reserve along with haricot vert and peppers To Finish: - In one saute pan season and sear the frisee, toss in the other greens, haricot vert, peppers and the vinaigrette. - Season and toss, then remove to plates. - In a second saute pan, which should be very hot, season and sear the scallops then glaze and arrange on salad. - Garnish with honeyspice almonds. - Prepare vinaigrette by blending all ingredients. - Almonds: 1/2 cup honey 1 tablespoon ground coriander 1 teaspoon ground chili flakes 1 cup toasted whole almonds - Prepare almonds by caramelizing honey, then add in spices and stir in almonds. - Remove from heat and quickly separate almonds onto an oiled sheet pan so they wont clump together. - Allow to cool - Clean the scallops and reserve. - Prepare the glaze by combining sugar, water and spice in a small pan and reducing to a thick syrup. - Strain into pear nectar.
Kale, Bacon and Emmentaler Cheese Casserole Ingredients: - 8 slices Bacon, cut into 1-inch pieces - 1 whole Onion, Sliced Lengthwise - 1 bunch Kale, Stems Removed And Washed - 1 cup Heavy Cream - 6 whole Eggs From Free Range Hens - 1 teaspoon Kosher Salt - 1/4 teaspoons Freshly Ground Black Pepper - 5 ounces, weight Emmentaler Cheese, Grated Directions: - Preheat the oven to 350 degrees . - In a large saute pan, cook the bacon and onions over medium heat until bacon is crisp and onions are starting to caramelize, about 5 minutes or so. - Remove from the heat and set aside. - Prepare the kale leaves by rolling them up lengthwise and slicing them crosswise into thin strips about 18 inch wide. - Transfer the kale to an 8 x 11 baking dish and mix with a little of the grated cheese. - Top with onion and bacon. - In a medium bowl, mix together the cream, eggs, salt, and pepper. - Pour the cream mixture over the kale and spread the remaining grated cheese on top. - Bake for 30-35 minutes until the cheese is golden and the kale mixture is set. - Remove the baking dish from the oven and let rest for 10 minutes. - Cut into 6 pieces and serve. - The casserole can be made up to 1 day ahead, cooled, and kept covered in the refrigerator. - Before serving, warm the covered casserole for about 30 minutes in an oven that has been preheated to 325 degrees .
Satay Ingredients: - 4 lbs pork - 34 cup soy sauce (Mr. Yoshida's Gourmet Sauce) - 3 large garlic cloves, finely mashed - 2 tablespoons olive oil - 14 teaspoon salt - 12 teaspoon pepper - 12 lemon, juice of - 3 -4 teaspoons smooth peanut butter - 14 cup butter - 12 teaspoon pepper - 12 teaspoon salt - 2 tablespoons soy sauce (Mr. Yoshida's Gourmet Sauce) - 2 teaspoons lemon juice (I use the other half of the lemon's juice) - 1 pinch fried shallot Directions: - Slice meat into 1 inch squares, set aside. - MARINADE: - In large bowl, mix soy sauce, garlic, lemon juice, olive oil, salt and pepper. - Add meat, and knead marinade into the meat. - Cover and let stand at room temperature for a minimum of one hour. - Refrigerate if marinating longer. - Place meat pieces on skewers, barbecue until meat is cooked. - They are thin pieces of meat so it shouldnt take too long. - Remember to turn frequently. - Serve over bed of rice with peanut sauce. - PEANUT SAUCE:. - In saucepan, melt peanut butter and butter while stirring over low heat. - After peanut butter is melted, add soy sauce and lemon juice, a little at a time to obtain the desired taste. - After mixture is peanutty yet tart, you can add some salt and pepper to enhance the taste. - Add the shallots.
Chewy Cornbread with Tapioca Powder Ingredients: - 170 grams Bread (strong) flour - 30 grams Tapioca powder - 100 grams Corn meal - 10 grams Butter - 1 tsp Dry yeast - 180 ml Lukewarm water - 1 1/2 tsp Salt - 1 Corn meal (for coating) Directions: - After the first rise in the bread maker, take out the dough and punch out the air. - Let it rest for 20 minutes. - Dust your work surface and punch out the air again. - Shape the dough into a rectangle (20x15 cm). - Start rolling up the dough slowly from one side, and tightly pinch the seams closed. - Brush on a wash of the beaten egg whites, then place it on a flat tray to coat in corn meal. - With the closed seam down, place the dough to one side of the loaf tin. - After the dough rises to fill about 70% of the tin, bake for 25 minutes in a 200C oven. - "Cocoa Melon Bread" - "Chewy Sesame Bread" - "Kabocha Squash Bread" - "Chewy Cheese Rolls"
Linda's Carrot Smoothie Ingredients: - 2 cups carrot juice - 12 cup apple juice - 1 banana - 6 ounces nonfat yogurt, frozen Directions: - Blend until smooth. - Pour and enjoy.
Yummy Summer Chicken Salad Ingredients: - 12 roasting chicken - 440 g pineapple, pieces in natural juice - 1 tablespoon olive oil - 1 small brown onion, finely chopped - 1 tablespoon curry powder - 1 tablespoon mango chutney - 12 cup mayonnaise - 1 butter lettuce - 1 mango, peeled and cut into slices - 1 avocado, peeled and sliced - 12 cup macadamia nuts, roughly chopped Directions: - Shred chicken and keep aside. - Drain pineapple - reserve the juice. - Heat oil in a frying pan and fry onion until tender. - Stir in curry powder and chutney. - Remove from the heat and stir through mayonnaise and 1/4 cup of the pineapple juice. - Tear lettuce in half and place on serving platter or large bowl. - Top with chicken, mango, avacado and macadamia nuts. - Drizzle with dressing. - Season with salt and pepper if desired.
Chicken With Noodles Casserole Recipe Ingredients: - 1 lg. whole chicken - 1 stick butter - 1 c. bell pepper - 1 c. minced celery - 1 c. minced onion - 1 can mushroom soup - 1/2 pound processed cheese - 6 ounce. can sliced mushrooms - 6 ounce. can stuffed olives - 1 pkg. egg noodles or possibly spinach noodles Directions: - Boil chicken and debone. - Reserve 4 c. broth. - Boil chicken in lightly salted water. - Saute/fry seasoning, stir in cheese, add in mushrooms, then stir in chicken pcs. - Boil noodles in 3 c. stock till all stock is gone. - Add in 1 can cream of mushroom soup. - Mix all together and place in a 9"x13" glass casserole dish. - Place in oven to heat at 300 degrees before serving, one c. stock can be used to moisten mix.
German Sourdough Rye Bread (Roggenmischbrot) Ingredients: - 175 g Rye flour - 175 g water (175 ml) - 18 g rye sourdough starter - 175 g white bread flour - 175 g water (175 ml) - 2 pinches dry yeast or 0.2 g fresh yeast - 175 g rye flour - 60 g spelt flour - 12 g barley malt or molasses (optional) - 12 g salt - 50 g dry figs (2 large, chopped up) - 40 g choppped walnuts Directions: - Mix the ingredients for the rye sourdough in a bowl. - Cover tightly with wrap and let sit at room temperature for about 20 hours. - Mix the ingredients for the wheat flour Biga in a separate bowl. - Cover tightly with wrap and let sit at room temperature for about 20 hours along with the rye sourdough. - After 20 hours, mix together the 2 pre-doughs. - Then mix in the rest of the ingredients for the main dough. - Remove from bowl and knead on a floured surface. - Knead for 15-17 minutes until smooth. - If mixing anything in like, seeds or dry fruits, knead into the bread now and knead for 1 more minute. - Form into a ball, return to a large bowl and let rise for 90 minutes. - Shape into a round boule or oblong loaf. - Let rise covered with a cloth, or upside-down in a proofing basket for another 30 minutes. - While the bread is rising in step 9, preheat oven to 250C/500F. - Place a shallow pan at the bottom of the oven for creating steam later (also prepare some boiling water for this) - After bread has finished rising, place on a baking sheet and cut a deep score down the center, or across in 3-4 places. - Put in center rack and pour in some boiling water into the pan so it steams up. - Bake at 250C/500F for 10 minutes, then remove the steam tray, lower temperature to 190C/375F and continue baking another 45 minutes. - (total time is 55 min.) - Remove and let complete cool on a rack.
Mulled Wine Ingredients: - 1 bottle dry red wine, go for the inexpensive stuff - 1/3 cup no pulp orange juice - 1/3 cup cranberry juice - 1/4 cup brown sugar - 4 cinnamon sticks, broken into pieces (smashing with a heavy object will do the trick) - 6 whole cloves - 6 whole allspice berries - 2 star anise - 1/2 orange peeled for rind - 1 Orange, cut into 1 inch slices (with skin) - 1 drops cinnamon oil - 1 drops orange oil Directions: - Combine the wine, sugar, orange juice, cranberry juice, spices, oils, and orange rind in a large saucepan. - Bring to a boil and simmer over low heat for 10 minutes. - Remove from heat and strain. - Pour into mugs and garnish with orange peel and cinnamon sticks.
Pecan Topped Sweet Potato Casserole Or Pie Recipe Ingredients: - 2 med. sweet potatoes, peeled and cooked - 1/4 c. packed light brown sugar - 2 tbsp. honey - 1 egg - 2 teaspoon vanilla - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon cloves - Healthy pinch of salt Directions: - Preheat oven to 350 degrees. - Mix filling and pour into casserole dish or possibly pie shell. - Mix topping, pour over filling. - Bake pie till set, about 45 min. - Cold. - Top with Cold Whip or possibly vanilla ice cream. - NOTE: If used as pie, use 9-inch deep pie shell.
Red and Green Hot Salsa Ingredients: - 1 md. tomato, diced - 1 cucumber, peeled, seeded and diced - 1/2 cup green pepper, diced - 1/2 cup red pepper, diced - 1/2 cup good olive oil - 1/4 cup fresh cilantro - 1-1/2 tbsp. red jalapeno, minced - 1-1/2 tbsp. green jalapeno, minced - Salt, to taste Directions: - Combine all ingredients in a medium bowl and season to taste with salt. - Refrigerate for at least four hours to let the flavors "marry". - Serve with your favorite chips.
Peach Butterscotch Sundae Ingredients: - 4 slipstone peaches - 100 g butter, chopped - 34 cup brown sugar, firmly packed - 12 cup coconut cream - 2 tablespoons coconut liqueur - 14 cup flaked coconut, toasted - vanilla ice cream Directions: - Cut peaches in half and remove seed. - Peel off the skin and cut halves in half again. - Combine butter, sugar, coconut cream and liqueur in a baking dish. - Place dish on top of stove and stir over heat, without boiling, until sugar dissolves. - Bring to boil and simmer for 2 minutes. - Stir in peaches. - Cook uncovered in a 200 degree C oven for 10 minutes, stirring occasionally, until peaches are softened and sauce has thickened. - Cool to room temperature. - Serve in a dessert dish with 2 scoops of ice cream per serving and sprinkled with the coconut. - You can substitute other flavoured liqueurs for the coconut if desired.
Roasted Cauliflower with Onions and Rosemary Ingredients: - 2 head cauliflower - 2 medium red onions - 4 clove garlic - 2 tbsp. olive oil - 1 tbsp. Fresh rosemary leaves - 3/4 tsp. salt - 1/4 tsp. coarsely ground black pepper - 1/4 c. fresh parsley leaves - rosemary sprig Directions: - Preheat oven to 450 degrees F. In large bowl, toss all ingredients except parsley and rosemary sprig until evenly mixed. - Divide mixture between two 15 1/2- by 10 1/2-inch jelly-roll pans. - Roast vegetables on 2 oven racks 40 minutes or until tender and browned, stirring occasionally and rotating pans between upper and lower racks halfway through roasting time. - Transfer vegetables to platter. - Sprinkle with parsley to serve. - Garnish with rosemary sprig.
My Mama's Dilly Bread Ingredients: - 14 ounce yeast - 14 cup warm water - 1 cup cottage cheese, warmed - 1 egg - 1 tablespoon butter, softened - 2 tablespoons sugar - 1 teaspoon table salt - 1 tablespoon instant minced onion - 2 teaspoons dill seeds (not dill weed) - 14 teaspoon baking soda - 2 12 cups flour - 1 teaspoon salt, course ground Directions: - Warm water and yeast to soften yeast. - Warm to room temp eggs and butter. - Mix in eggs, butter, sugar, table salt, onion, dill, soda. - Gradually add flour until stiff dough forms. - Knead well. - Let Rise (60 minutes, until double). - Punch down, shape into 2 qt casserole. - Cover. - Let Rise (40 minutes, until double again). - Bake in preheated oven 350 degrees, 40-50 minutes. - Brush with melted butter, sprinkle with course salt. - Cool 5 minutes. - Remove from pan. - Cool 15 minutes before slicing.
Turkey Burgers With Orange Mustard Glaze Ingredients: - 1 tablespoon coarse kosher salt - 1/2 teaspoon ground paprika - 1/2 teaspoon freshly ground black pepper - 1/2 teaspoon granulated garlic - 3 pounds ground turkey (white and dark meat) - 2 tablespoons vegetable oil - 1/2 cup diced yellow onion - 2 cloves garlic, minced - 1/4 cup diced jalapeno peppers, with seeds - 1 9 -ounce jar orange marmalade (with peel) - 1 tablespoon dijon mustard - 1/4 teaspoon freshly ground black pepper - 1/8 teaspoon chili powder - 6 hamburger buns or kaiser rolls - Romaine lettuce, sliced tomato and sliced red onion, for topping - Kosher pickles, for serving Directions: - Prep the burgers: Combine the salt, paprika, pepper and granulated garlic in a small bowl. - Form 6 turkey patties and sprinkle on both sides with the seasoning mixture. - Make the glaze: Heat the vegetable oil in a medium skillet over medium-high heat. - Add the onion, garlic and jalapenos and saute until the onion is translucent, about 10 minutes. - Add the marmalade, mustard, black pepper and chili powder and cook about 2 minutes, until fully combined. - Reserve until ready to use. - Preheat a grill to high. - Grill the patties until nice markings are shown, about 5 minutes per side, then reduce the flame to medium and cook until well done, 12 more minutes, flipping after 5 minutes. - At the same time, toast the buns on the grill. - Serve the burgers on the buns; top with the glaze, lettuce, tomato and red onion. - Serve with pickles. - Photograph by Jennifer Causey
Weekend Chilli Ingredients: - 1 lb Hamburger - 12 oz Petite Cut Tomato - 2 can Red Beans - 1 can Black Beans (drainned) - 8 oz Tomato Sauce - 1 cup onion, chopped - 1 tsp salt - 1/2 tbsp sugar - 2 1/2 tbsp chili powder - 1 cup Water, as needed Directions: - Brown hamburger - Chop Onions if not already chopped - Drain and rinse Black Beans - Add all ingredients into a slow cooker. - Add water if chilli is too thick. - Let cook for several hours stirring occasionally
Smothered Cheese Grits and Steamed Greens Ingredients: - 3 Tbs. olive oil, divided - 2 large sweet onions, such as Vidalia or Walla Walla, halved - and thinly sliced - 3/4 cup quick-cooking or old-fashioned white hominy grits (not instant) - 1 cup fresh or frozen corn kernels - 1/4 cup low-fat milk - 1 lb. curly kale, tough stems removed, torn into bite-size pieces (14 cups) - 1 Tbs. apple cider vinegar - 2 oz. ( 1/2 cup) grated extra-sharp Cheddar cheese, plus more for sprinkling, optional Toasted sesame seeds, optional Directions: - Heat 2 Tbs. - oil in large skillet over medium heat. - Add onions, cover, and cook 20 to 25 minutes, or until onions are softened and caramelized, stirring occasionally. - Season with salt and pepper, if desired, and keep warm. - Meanwhile, cook grits according to package directions. - Stir in corn and milk, and return to a simmer, stirring constantly to incorporate milk. - Keep warm. - Steam kale in basket steamer 4 to 5 minutes, or until wilted but still bright green and crisp-tender. - Transfer to bowl, and stir in vinegar and remaining 1 Tbs. - oil. - Season with salt and pepper, if desired. - To serve: Stir cheese into grits, and transfer to serving platter. - Top with kale, then onions. - Sprinkle with sesame seeds and grated cheese (if using).
After Dinner Chocolate Chip Pie Ingredients: - 1 egg - 12 cup butter, softened - 12 teaspoon vanilla - 12 teaspoon salt - 12 teaspoon baking soda - 12 cup granulated sugar - 14 cup brown sugar - 1 cup flour - 1 cup chocolate chips Directions: - Preheat oven to 375 degrees. - Mix egg, butter and vanilla until smooth and combined. - Add salt, baking soda and sugars. - Add flour and mix well. - Stir in chocolate chips. - Spread evenly into a greased, round pie pan. - Bake for about 30 minutes until your big cookie looks done! - Cut into 8 pieces. - Eat and enjoy!
Greek Turkey Mini Pita Sandwich Ingredients: - 1 (12- to 13-ounce) unseasoned turkey tenderloin* - 1/2 cup olive oil - 1 teaspoon finely chopped fresh dill - 1 teaspoon finely chopped fresh garlic - 1 teaspoon fresh lemon juice - 1 1/2 cups plain Greek yogurt - 1 small (1 cup) cucumber, chopped - 4 teaspoons fresh lemon juice - 2 teaspoons finely chopped fresh dill - 4 (3/4-ounce) slices Land O Lakes Deli 4 Cheese Italian Blend, cut into quarters - 8 (5-inch) mini whole wheat pita pockets** - 1 cup baby spinach leaves - 1/3 cup grape tomatoes, sliced Directions: - Cut turkey tenderloin into 8 (about 1/2-inch thick) slices. - Place all marinade ingredients into large resealable plastic food bag; add turkey pieces. - Tightly seal bag.Turn several times to coat turkey well. - Place in 13x9-inch pan. - Refrigerate, turning occasionally, at least 30 minutes. - Combine all tzatziki sauce ingredients in medium bowl; mix well. - Refrigerate sauce until serving time. - Heat gas grill on medium-high or charcoal grill until coals are ash white. - Remove turkey from marinade; discard marinade. - Place turkey slices onto grill. - Grill, turning once, 5-7 minutes or until internal temperature reaches 165 degrees F and is no longer pink. - Top each turkey slice with 2 quarters cheese during last minute of cooking. - Cut 1-inch slice off one side of each pita pocket to create small opening. - Tuck cut piece of pita inside pocket. - Spoon about 1/4 cup tzatziki sauce into each pocket, spreading sauce to coat bread. - Place spinach leaves, tomatoes slices and turkey slices into each pocket. - Substitute boneless skinless chicken breasts. - *Substitute (5-inch) white pita pockets. - If you cannot find mini pita pockets, use full-sized pita pockets and cut each in half.
Cheesy Potatoes Ingredients: - 1 (32 ounce) packagefrozen, shredded hash brown potatoes - 8 ounces Velveeta cheese, cut into small chunks - 12-1 cup margarine, cut into small chunks - 1 can cream of chicken soup - 1 (16 ounce) container sour cream Directions: - Combine all ingredients in crock pot. - Cook on high 3-4 hours, stirring occasionally.
Cauliflower Manchurian Ingredients: - 1 medium cauliflower - 1 cup flour - 4 tbsp corn flour - 1 tsp ginger garlic paste - 1 cup water - 3 tsp ginger (finely chopped) - 3 tsp garlic (finely chopped) - 2 medium green chillies (finely chopped) - 3/4 cup scallions/spring onions (reserve leaves for garnishing) - 1/2 cup green bell pepper - 1 1/2 tbsp soy sauce - 1/2 tbsp chili sauce - 2 tbsp tomato sauce/ketchup - 2 tbsp oil Directions: - Chop cauliflower into bite sized florets. - Heat salted water and boil the cauliflowers for 15-20 minutes. - Drain and dry the cauliflowers. - In a bowl, mix the flour, corn flour, ginger garlic paste, salt and pepper. - Add water and stir to make a smooth batter (neither too runny nor too thick). - Dip each cauliflower floret in batter and coat evenly. - Heat oil for deep frying (you can shallow fry them too but it will take longer) and fry the florets till golden brown. - Drain, pat dry and set florets aside. - Reuse 2tbsps of oil and heat in a wok over a medium flame. - Add ginger, garlic and chillies and saute for 30 seconds. - Add spring onions and bell peppers and saute on a high flame for 3-4 minutes. - Add soy sauce, chili sauce, tomato sauce and salt and saute for a minute. - Add the fried florets, toss and mix with the sauce for 2-3 minutes on a high flame. - Garnish with spring is onions and Serve immediately.
Thieboubjen, the National Dish of Senengal Ingredients: - 1 cup parsley - 1 cup green onions - 1 habanero pepper - 1 teaspoon black pepper - 1 teaspoon cayenne pepper - 3 garlic cloves - 3 1/2 pounds halibut steak - Vegetable oil, for sauteing - 2 pounds onions, chopped - 1 quart tomato paste - 1 1/2 gallons water - 1 1/2 pounds cabbage, chopped - 1 pound cassava, sliced - 2 pounds carrots, sliced - 1 eggplant, sliced - 3 fish boullion cubes - 3 pounds basmati rice Directions: - Grind parsley, green onions, habanero pepper, black pepper, cayenne pepper, and garlic cloves and stuff the halibut steaks with the mash. - Saute the steaks until golden. - Add onions and tomato paste and let cook for 20 to 30 minutes. - Add water and all the vegetables and let cook until they are done. - Remove the fish and vegetables from the broth and set aside. - Add the boullion cubes to the broth. - Add rice to the broth and cook for 45 minutes. - Serve with fish and vegetables.
Strawberry Sauce Ingredients: - 3 cups strawberries, finely chopped - 1/2 cup sugar - Juice of 1/2 lemon - 1 teaspoon vanilla extract Directions: - Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. - Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. - Remove from the heat; stir in the vanilla. - Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. - To store, cover and refrigerate up to 4 days. - Photograph by Levi Brown
Honeyed Strawberries Ingredients: - 1 tablespoon honey - 1/2 vanilla bean, split lengthwise and seeds removed - 1/4 cup freshly squeezed orange juice - 1 pound strawberries, hulled, and halved lengthwise Directions: - Mix honey, vanilla, and orange juice together in a medium bowl until honey is dissolved. - Add strawberries, stir to coat, and let sit until berries give off their juices, at least 5 minutes. - Stir briefly before using.
Corn and Red Pepper Caesar Salad Ingredients: - 4 ears corn on the cob or 3 cups canned corn kernels, drained - 1 red bell pepper, seeded and diced - 1 medium-sized head romaine lettuce, leaves separated - 4 large eggs - 1 1/2 cups garlic croutons - 23 cup grated Parmesan cheese - 3/4 cup olive oil - 1 tsp. minced garlic, or to taste - 1/4 cup fresh lemon juice - 1 tsp. Dijon mustard - 1 Tbs. Worcestershire sauce - Salt and freshly ground black pepper to taste Directions: - If using fresh corn, carefully slice kernels from cobs and place in saucepan with water to cover. - Bring to a boil and cook for 2 minutes. - Remove from heat, drain and rinse under cold water. - Drain again and refrigerate until serving time. - Meanwhile, cook eggs in rapidly boiling water for 7 to 10 minutes. - Remove from heat and run under cold water until cool. - Peel and set aside until serving time. - Trim off stem end of lettuce and rinse each leaf well. - Dry thoroughly and break into bite-sized pieces. - Place in salad bowl. - To make dressing, whisk together 1/3 cup Parmesan cheese with olive oil, garlic, lemon juice, mustard and salt and pepper. - Set aside. - Add diced peppers and cooled corn to lettuce. - Toss with croutons. - Grate cooled eggs over top and toss with dressing. - Garnish salad with remaining 1/3 cup grated Parmesan cheese and serve.
Kielbasa Stew Ingredients: - 1 lb kielbasa, cut into 1 inch pieces - 8 small white onions, peeled - 8 small red potatoes, quartered - 4 medium carrots, cut in 1/2 inch slices - 1 teaspoon marjoram or 1 teaspoon thyme - 1 bay leaf - 2 -3 cups water, plus 1 tbs - 1 teaspoon cornstarch - 1 cup frozen green pea - 1 cup frozen cut green beans - 1 cup frozen corn - salt and pepper Directions: - In a 5 qt dutch over cook sausage pieces over med heat until browned on all sides, turning frequently. - Transfer to paper towel lined plate to drain with a slotted spoon, set aside. - Add onions, potatoes and carrots to the drippings. - Cook, stirring occasionally until they are lightly browned, about 10 minutes. - Return the sausage to the pan, add the spices and add the 2 cups water. - Turn heat to high and bring to a boil. - Reduce to low, cover and cook until potatoes and carrots are tender, about 20 minutes. - Mix 1 TBS water and cornstarch until smooth. - Stir the cornstarch mixture and frozen veggies into the sausage mixture. - Increase heat to high and boil again stirring constantly. - Continue to cook 5 minutes or until frozen veggies are tender. - Discard the bay leaf and serve.
Kielbasa with Warm Cole Slaw Ingredients: - 1 to 1 1/2 pounds kielbasa - 3 cups green cabbage, cut into thin strips as if for cole slaw (not grated) - 1 cup grated or julienned carrot - 1 cup plain yogurt - Salt and pepper - Chopped green bell pepper or parsley for garnish Directions: - Cut kielbasa into diagonal rounds and fry in an ungreased nonstick skillet until golden on both sides; remove to a plate. - Add cole slaw and carrots and stir fry in rendered fat for a minute just to barely wilt; remove from heat, stir in enough yogurt to make creamy and season to taste with salt and pepper. - Transfer warm "cole slaw" to a platter and center slices of kielbasa in middle; garish with parsley and/or green bell pepper. - Cut kielbasa into diagonal rounds and fry in an ungreased nonstick skillet until golden on both sides; remove to a plate. - Add cole slaw and carrots and stir fry in rendered fat for a minute just to barely wilt; remove from heat, stir in enough yogurt to make creamy and season to taste with salt and pepper. - Transfer warm "cole slaw" to a platter and center slices of kielbasa in middle; garish with parsley and/or green bell pepper.
Hoisin Chicken Stir Fry Recipe Ingredients: - 3 ounce. broccoli, cut in pcs - 2 med. onions, minced - 1 green or possibly red pepper, coarsely minced - 2 (4 ounce.) cans whole mushrooms liquid removed, or possibly fresh mushrooms washed, squeezed, - and sliced - 3 lbs. chicken breasts - 1/2 c. cornstarch - 2 teaspoon grated ginger root (optional) - 1 to 2 garlic cloves, chopped - 1 c. water - 1 tbsp. cornstarch - 3 teaspoon dry sherry - 3 teaspoon cider vinegar - 3 teaspoon hoisin sauce - 4 teaspoon soy sauce - 2 teaspoon instant chicken bouillon granules - 4 to 5 dry red peppers (optional if desired spicy food) - Oil - rice Directions: - Wash chicken and cut into bite size pcs. - Coat chicken pcs with cornstarch. - Heat oil in wok over high heat (375 degrees). - Add in chicken, cook completely till golden (about 5 min). - Drain on paper towel. - Stir fry ginger and/or possibly garlic (1 minute). - Add in onion and stir fry 1 min. - Add in broccoli, pepper, and mushrooms. - Stir fry (2 min). - Combine water and remaining ingredients. - Add in to vegetable mix. - Add in chicken. - Cook and stir fry till liquid boils and becomes translucent/soft. - Remove warm peppers. - Serve over rice.
Baby Ruth Cream Cheese Brownies Ingredients: - 1 (16 ounce) box brownie mix - 4 (2 1/8 ounce) baby ruth candy bars - 1 (8 ounce) cream cheese, softened - 1 egg - 12 cup sugar - 12 teaspoon vanilla extract Directions: - Make brownies according to box, but don't cook. - Chop candy bars into 1/4-inch chunks. - Mix rest of ingredients in a separate bowl. - Fold in chopped candy bar. - Spread brownie mix in 9x13-inch pan. - Spoon cream cheese mixture on top of brownie mix. - Swirl cream cheese and brownie mix to create a swirl. - Bake at 325 degrees for 35 minutes.
Turkey Bacon and Creamy Herb Noodles Ingredients: - 1 pkg. (12 oz.) OSCAR MAYER Turkey Bacon, cut into 1/2-inch pieces - 8 oz. mushrooms, sliced - 6 green onions, sliced - 8 oz. medium egg noodles, uncooked - 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, cubed - 2/3 cup fat-free milk - 1/2 tsp. garlic powder - 1/2 tsp. dried basil leaves - 1/2 tsp. dried thyme leaves - 1 small tomato, chopped Directions: - Heat turkey bacon in nonstick skillet on high heat 8 minutes or until lightly browned, stirring frequently. - Add mushrooms and onions; cook and stir 4 minutes. - Cook noodles according to package directions in large saucepan or Dutch oven. - Drain. - Return noodles to saucepan and add all remaining ingredients except tomato. - Cook and stir on medium heat until cheese melts. - Sprinkle with tomato.
Green Bean and Fried Onion Casserole Ingredients: - 21 1/2 ounces soup, cream of mushroom condensed cream, undiluted, 2 cans - 1 cup milk - 2 teaspoons soy sauce, tamari - 18 teaspoon black pepper - 32 ounces green beans frozen whole or cut, cooked and drained, 2 packages - 6 ounces french fried onions divided, 1 can Directions: - Preheat oven to 350 F. - Cook green beans according to package directions. - Do not over cook. - In a bowl, combine soup, milk, soy sauce and pepper. - Gently stir in the drained, cooked beans. - Spoon half of the mixture into a 13x9-inch baking dish. - Sprinkle with half of the onions. - Spoon remaining bean mixture over the top. - Bake at 350 for 30 minutes or until heated through. - Sprinkle with remaining onions. - Bake 5 minutes longer or until the onions are brown and crispy. - Nutrition Facts: 1 serving (1 cup) equals 163 calories, 11 g fat (3 g saturated fat), 5 mg cholesterol, 485 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein.
Cape Brownies Ingredients: - 1 cup butter or 1 cup margarine, melted - 14 cup cocoa - 4 large eggs - 2 cups granulated sugar - 1 12 cups flour, unsifted - 12 teaspoon salt - 2 teaspoons vanilla extract - 1 12 cups walnuts, chopped Directions: - Preheat oven to 350. - In a large mixing bowl beat together the melted butter, cocoa, eggs and sugar. - Stir in the flour, salt and vanilla. - Beat until smooth. - Fold in the walnuts. - Spread mixture evenly into a lightly greased 9 x 13-inch baking pan. - Bake 35-40 minutes, or until done.
Antipasto Chicken Salad Ingredients: - Fennel-Garlic Chicken Legs - 3/4 pound spicy oil-marinated bocconcini, halved, plus 1/4 cup of the marinade - 1/2 pound roasted red peppers, cut into thin strips (1 cup) - 1/4 cup peperoncini, thinly sliced, plus 1/4 cup of the pickling liquid from the jar - 1/4 pound sliced soppressata, cut into thin strips - 1/4 cup flat-leaf parsley leaves - Salt and freshly ground pepper Directions: - Discard the chicken skin and coarsely shred the chicken. - You should have about 4 cups of shredded meat. - In a large bowl, combine the chicken with the bocconcini, roasted peppers, peperoncini, soppressata and parsley. - In a small bowl, whisk the bocconcini oil with the pickled pepper liquid and season with salt and pepper. - Add the dressing to the salad and toss well.
Creamy Artichoke Dip Ingredients: - 1 can (14 Oz. Size) Artichoke Hearts, Chopped - 1 package (8 Oz. Size) Cream Cheese, Softened - 1 cup Shredded Parmesan Cheese - 1/2 cups Sour Cream - 1/2 cups Mayonnaise - 3/4 cups Plain Greek Yogurt - 1 package (8 Oz. Size) Shredded Mozzarella Cheese - 1 Tablespoon Seasoning Salt - 1 teaspoon Garlic Powder - 1 loaf Bread, For Serving Directions: - Preheat oven to 325 degrees F. Grease one large baking dish or two 9-inch circular dishes with cooking spray. - Set aside. - In a large bowl, combine all ingredients, stirring until well incorporated. - Spread filling evenly into the baking dish(es) and cook for 3540 minutes or until beginning to brown on the edges. - Serve warm with bread or crackers.
Bacon & Kale Savory Cheesecake Ingredients: - 1 cup finely crushed butter crackers - 3 tablespoons Land O Lakes Butter, melted - 8 slices bacon, chopped - 4 ounces (3 cups) kale, ribs and stems removed, coarsely chopped - 1 (2-ounce) jar chopped pimientos, drained - 1 tablespoon chopped fresh thyme leaves* - 2 (8-ounce) packages cream cheese, softened - 1/4 cup Land O Lakes Heavy Whipping Cream - 2 Land O Lakes Eggs - 2 cups shredded Swiss cheese Directions: - Heat oven to 350F. - Combine crackers and butter in bowl; mix well. - Press into bottom of 9-inch springform pan with removable sides. - Bake 8-10 minutes or until light golden brown. - Cool. - Cook bacon in 10-inch skillet over medium-high heat 6-8 minutes or until crisp. - Remove bacon with slotted spoon to paper towels. - Reduce heat to medium. - Add kale to pan drippings; cook 3-5 minutes or until wilted and tender. - Remove from heat. - Stir in cooked bacon, pimientos and thyme. - Set aside. - Beat cream cheese at medium speed in bowl until creamy. - Add whipping cream and eggs; continue beating until smooth. - Stir in bacon mixture. - Stir in Swiss cheese.
Quick Meat Risotto Ingredients: - 12 tablespoon oil - 12 onion, chopped - 1 lb ground chicken or 1 lb ground pork or 1 lb ground beef - 1 (8 ounce) can tomato sauce - 1 cup long grain white rice, uncooked - 14 cup parmesan cheese, grated (optional) - 14-12 cup mozzarella cheese, shredded (optional) - salt and pepper, to taste Directions: - Cook rice according to package directions. - While rice is cooking, heat oil and saute onion until translucent. - Add ground meat, salt and pepper to taste and cook until no longer pink, drain if necessary. - Add tomato sauce and heat through. - Once rice is ready, drain well and add to pan. - Heat through, stir in cheeses if desired. - To fancy up, you could add chopped peppers, or more spices. - I'm sure this would work just as well with any leftover meat too.
Butterscotch Dessert Sauce Ingredients: - 1 12 cups light brown sugar, packed - 14 cup water - 4 tablespoons butter (no substitutions) - 12 cup nutmeats, finely minced Directions: - Boil sugar and water together to 234F on a candy thermometer or until a small amount of the mixture forms a soft ball when dropped in cold water. - Add butter and nut meats. - Serve immediately.
Zucchini and Basil Soup Ingredients: - 1 large finely chopped onion - 2 tablespoons cooking oil - 3 large grated zucchini - 1 large grated potato - 500 ml chicken stock - 1 cup water - 300 ml cream - 12 cup shredded parmesan cheese - 14 cup finely chopped basil leaves - seasoning (optional) Directions: - Fry onion gently until transparent, taking care not to brown it. - This should take about 5 minutes. - Add vegetables, stock and water, and simmer for 10 minutes (taking care not to simmer any longer than this to avoid the soup becoming bitter). - Add cheese,cream and basil and simmer a further 2 minutes. - (At this stage you can blend the soup for smooth and creamy finish, but this is not necessary). - Season with salt and pepper to taste if desired. - Serve with a thick crusty bread.
Graham Cracker Fruitcake Ingredients: - 1 pound graham crackers/wafers - 16 ounces maraschino cherries - 15 ounces raisins, seedless - 1 pound nuts chopped - 1 pound marshmallows - 1/2 pound butter - 1 teaspoon nutmeg ground Directions: - Crumb crackers in processor. - Halve cherries. - Blend in very large bowl crumbs, raisins, nuts, cherries (and juice), and nutmeg. - Set aside. - In a large saucepan over low heat, melt marshmallows and butter. - Add to crumb mixture and blend well with hands. - Wash hands. - Line cracker box with foil. - Pack mixture into box and chill several hours until firm. - To vary: use green and red cherries and/or a small amount of candied fruit.
Corn Fritters Ingredients: - 1 cup fresh corn or frozen kernels - 2 eggs, beaten - 1/4 cup plus 1 tablespoon all purpose flour - 2 tablespoons coarse yellow cornmeal - 1/2 teaspoon baking powder - 1 teaspoon sugar - 1/2 teaspoon salt - Pinch cayenne pepper - Pinch grated nutmeg - Bacon drippings, for frying, or shortening Directions: - In a large bowl, combine all the ingredients. - Add enough bacon drippings or shortening to a cast iron skillet to make 1/4-inch fat. - Drop mixture by the tablespoon into hot skillet and cook 1 minute on each side or until golden brown.
Grilled BBQ Pork Chop Sandwich Ingredients: - 4 boneless pork chops - 1 bottle (18 oz.) KRAFT Original Barbecue Sauce - 4 large tomatoslices King Sooper's 1 lb For $0.99 thru 02/09 - 4 onion slices - 4 kaiser rolls or onion rolls - leaf lettuce Directions: - Place chops on grill over medium-hot coals. - Brush with barbecue sauce. - Grill 6 to 7 minutes on each side, brushing occasionally with barbecue sauce. - Place tomato and onion on grill during last 4 minutes of grilling time, turning and brushing occasionally with barbecue sauce. - Spread rolls with barbecue sauce. - Fill with lettuce, chops, tomato and onion.
Chipits Black Forest Cookies Ingredients: - 1/2 cup butter, softened - 2/3 cup lightly packed brown sugar - 1 egg - 1 cup all-purpose flour - 1-1/4 cup granola cereal - 1/2 cup coconut, flaked - 1/2 cup Maraschino cherries, chopped - 1/4 cup nuts, chopped - 1/2 tsp. baking powder - 1/2 tsp. orange rind, grated (optional) - 1 pkg. milk chocolate chips Directions: - Cream butter with sugar and add egg until light. - Stir in remaining ingredients. - Mix well. - Drop by tablespoon onto ungreased baking sheet. - Bake at 350F (180C) for 10-12 minutes or until golden brown. - Cool.
Pickled Pork Recipe Ingredients: - 1 (4 or possibly 5 lb.) boneless pork loin roast - 1 1/2 or possibly 2 c. water - 1 c. cider vinegar - 2 cloves garlic, crushed - 3 or possibly 4 sm. dry warm chili peppers or possibly 1 or possibly 2 tbsp. crushed red peppers, or possibly more if desired warm warm. - 1 1/2 teaspoon salt Directions: - 1. - Place the pork in a heavy plastic bag or possibly a deep bowl. - Mix the water, vinegar, peppers, garlic and salt. - Mix well. - Pour over the pork, if in a plastic bag, press out air and put in a shallow pan. - Turn the pork every now and then. - Let marinate overnight. - 2. - Preheat oven to 350 degrees. - Remove pork from plastic bag or possibly bowl. - Place on a rack in a shallow roasting pan. - Pour the marinade over the pork. - Bake for 2 hrs or possibly till meat is well done. - Let stand for 1/2 hour before slicing. - Delicious with baked sweet potatoes.
Teahouse Chicken and Rice Ingredients: - 4 chicken legs - 4 chicken wings - 34 cup boiling water - 2 black tea bags - 3 tablespoons green onions, chopped fine - 2 tablespoons olive oil - 1 tablespoon lemon juice - 1 tablespoon Dark Karo syrup - 1 12 teaspoons minced ginger - 1 teaspoon red pepper flakes - 1 tablespoon soy sauce - 3 garlic cloves, minced - 2 teaspoons cornstarch (mixed with 2 tsp. water) - 2 tablespoons hoisin sauce - 1 cup long grain rice, steamed (I used rice cooker) Directions: - Steep tea in boiling water for 2- 3 minutes. - Remove tea bags. - Add green onions, oil, lemon juice, soy sauce,Karo syrup, red pepper flakes, minced ginger and garlic. - Stir and set aside. - In a plastic bag, add chicken pieces and marinade. - Marinate for 2 hours or longer. - Remove chicken from marinade (reserve marinade) and place on foil-lined broiler pan. - Broil about 25 minutes or until done, turning twice. - Place marinade in small saucepan and bring to a boil. - Add cornstarch slurry and hoisin sauce. - Cook until thickened. - To serve: Place scoop of steamed rice in center of plate. - Put 2 pieces of chicken over rice and drizzle with sauce. - Serve extra sauce on the side.
Vegetarian Chili with chipotle and cocoa Recipe BabsW Ingredients: - 1 15-ounce can chili beans in sauce (I used Full Circle Chili Beans) - 1 15-ounce can dark red kidney beans - 1/4 cup red quinoa - 1/4 cup bulgur - 1 20-ounce can diced tomatoes, with the juice - 1 T tomato paste - 1 cup water - 1 cup Morningstar Farms crumbles or other tvp crumbles - 2 teaspoons chili powder - 1 tablespoon unsweetened cocoa powder - 1 small dried chipotle chili pepper - 1/4 cup minced onion - 2 teaspoons cumin - 1 teaspoon garlic powder - 1 teaspoon sea salt - 1 teaspoon oregano Directions: - Put all ingredients in a large pot bring to a near-boil and then reduce the heat and let simmer on low for about an hour. - Stir frequently so that nothing sticks to the bottom and burns. - Or you could just throw everything in a crock pot, put it on low and walk away. - Taste to adjust seasonings, then remove the chipotle before serving. - Top with minced chives or green onion, if desired.
Cured Ham, Arugula, and Parmigiano-Reggiano Ingredients: - 8 slices prosciutto or jambon de bayonne - 8 large leaves of arugula - 8 chunks Parmigiano-Reggiano cheese Directions: - Lay out the ham, place arugula on the ham, the cheese on top of the arugula, and roll.
Spring Vegetables With Sesame Ginger Noodles Ingredients: - 3 tablespoons canola oil - 1 onion, thinly sliced - 2 garlic cloves, minced - 1 yellow bell pepper, thinly sliced - 1 zucchini, thinly sliced - 8 asparagus spears, slice into 2 inch pieces - 1 cup snow peas, trimmed - 6 ounces vermicelli, cooked - 14 cup sesame and ginger marinade - cayenne pepper, to taste - 2 tablespoons sesame seeds, toasted Directions: - Saute onion, garlic, pepper, zucchini, asparagus and snow peas in oil in skillet.until tender, about 7 - 10 minutes. - Toss the vegetables and noodles in the marinade; season with pepper. - Garnish with toasted sesame seeds.
Vermicelli Shrimp Salad Recipe Ingredients: - 1 pound vermicelli, cooked and liquid removed - 1 pound sm. cocktail shrimp - 1 bottle (16 ounce.) Zesty Italian salad dressing - 1 c. mayonnaise - 1/4 c. minced green onions - 1/4 c. minced parsley Directions: - Whisk together the dressing and mayonnaise till smooth. - Add in shrimp, onion and parsley to the cooked vermicelli. - Pour dressing over and toss to coat thoroughly. - Chill up to 24 hrs. - Toss again before serving.
London Broil Marinade Ingredients: - 13 cup wine vinegar - 14 cup ketchup - 2 tablespoons salad oil - 2 tablespoons soy sauce - 1 tablespoon Worcestershire sauce - 1 teaspoon mustard - 1 teaspoon salt - 14 teaspoon ground pepper - 14 teaspoon garlic, minced Directions: - Mix all ingredients. - Pour over meat. - Pierce with fork. - Refrigerate overnight.
Finnish Sticks Ingredients: - 1 1/4 cups cake flour, plus more for dusting - 7 tablespoons unsalted butter, at room temperature - 1/4 cup granulated sugar - 1/2 teaspoon pure almond extract - 3 tablespoons whole milk - 1 large egg, beaten - 1 tablespoon finely chopped roasted almonds - 1 tablespoon pearl sugar (see Note) Directions: - In a food processor, combine the 1 1/4 cups of flour, the butter, granulated sugar and almond extract and pulse until a dough forms. - Shape into a ball and flatten into a 1-inch-thick disk. - Cover with plastic wrap and refrigerate for 1 hour. - Preheat the oven to 350. - In a small bowl, beat the milk with the egg. - Divide the cookie dough in half. - On a lightly floured work surface, roll each piece of dough into a 3/4-inch-thick log. - Brush the logs with the milk-egg wash and sprinkle with the almonds and pearl sugar. - Cut the logs into 2-inch pieces and arrange on a parchment paperlined baking sheet. - Bake for 12 to 14 minutes, until barely golden. - Transfer the cookies to a rack to cool before serving.
Skinny Strawberry Balsamic Delight Ingredients: - 1 14 cups fresh strawberries, sliced - 1 tablespoon balsamic vinegar (good quality) - 1 tablespoon light brown sugar Directions: - Look how easy! - In a medium bowl, gently toss the strawberries with the vinegar and brown sugar. - Place in fridge or let sit out on the counter for about 30 minutes. - Place in a pretty dish, sit down and ENJOY this wonderful, healthy treat.
Quick Salsa Ingredients: - 2 medium tomatoes - 1 small onion, chopped - 2 clove garlic - 1/4 lemon juice Directions: - Chop the garlic and the onion really thin. - Put some generous serving of salt and mix them with a spoon. - The salt will make them turn soft. - Add all the herbs and seasoning you think will work. - I recommend basil or oregano, pepper, chilli if you have it. - Chop the tomatoes into small chunks and add to the onion garlic mixture. - Squeeze some lemon or lime juice to taste. - Serve and enjoy as a snack. - I would recommend serving as a dip with baked tortilla chips or any baked cruncky vegetable, I served it wih gluten free toast and Norwegian bread.
Dijon Crusted Chicken Breast Ingredients: - 1/2 cups Fat-free Evaporated Milk - 4 Tablespoons Dijon Mustard (you Can Use More Or Less) - 1/2 cups Plain Dry Bread Crumbs - 1/2 cups Freshly Shredded Parmesan Cheese - Salt And Pepper - 4 whole Boneless, Skinless Chicken Breast Halves (1 1/4 Pounds Total) - 3 Tablespoons Melted Butter Directions: - Preheat oven to 475 degrees F. Spray a 13x9 baking dish with nonstick cooking spray or grease it by hand. - Combine evaporated milk and dijon mustard in a shallow bowl. - Combine the bread crumbs and parmesan cheese in a separate shallow bowl. - Season the bread crumb mixture with salt and pepper to taste. - Season chicken with salt and pepper and any other seasoning you may like, then brush the chicken with the melted butter. - Dip chicken into the mustard mixture, coating both sides, then into the bread crumb mixture. - Place into the prepared dish. - Bake for 20 to 25 minutes or until chicken is golden brown and no longer pink in the center. - The last 5 minutes mine were in the oven, I misted the chicken with olive oil to help the bread crumbs brown a little more; this is optional.
Bacon-Wrapped Shrimp with Cocktail Sauce Ingredients: - 1/2 cup extra-virgin olive oil, plus more for brushing - 2 teaspoons finely grated lemon zest - 1/4 cup fresh lemon juice - 6 garlic cloves, thinly sliced - 6 small jarred or dried Calabrian chiles, minced - 20 jumbo shrimp, shelled with tails intact - 10 slices of bacon, cut in half crosswise - 1 cup ketchup - 1/3 cup prepared white horseradish, drained - 1 small shallot, minced - 1 tablespoon red wine vinegar - 1 teaspoon finely grated lemon zest - 1 1/2 tablespoons fresh lemon juice - Kosher salt - Freshly ground pepper - Lemon wedges, for serving Directions: - Prepare the shrimp In a large baking dish, whisk the 1/2 cup of oil with the lemon zest, lemon juice, garlic and chiles. - Wrap each shrimp with a piece of bacon and add to the marinade. - Cover and refrigerate for 1 hour; turn the shrimp halfway through marinating. - Make the cocktail sauce In a bowl, whisk the ketchup, horseradish, shallot, vinegar, lemon zest and lemon juice. - Season with salt and pepper. - Make the cocktail sauce Light a grill or preheat a grill pan; brush with oil. - Season the shrimp lightly with salt and pepper. - Grill over high heat, turning once, until the bacon is browned and the shrimp is just cooked through, 4 to 6 minutes. - Transfer the shrimp to a platter and serve with the cocktail sauce and lemon wedges.
Antipasto Scrolls Ingredients: - 2 cups self-raising flour - 30 g butter, chopped - 14 cup chopped basil - 12 cup milk - 12 cup water - 1 cup chopped mixed antipasto vegetables - 12 cup grated tasty cheese - 14 cup grated parmesan cheese Directions: - Preheat oven to 220 Degrees Celsius Lightly grease a scone try. - Sift flour into a large bowl. - Add butter. - Rub in lightly using fingers. - Stir in basil. - Make a well in the centre and pour in combined milk and water reserving about 1 tbs. - Using a knife mix quickly to a soft stcky dough. - Dont overmix. - Turn onto a lightly floured surface. - Knead lightly. - Press or roll out to form a rectangle 1cm thick. - Sprinkle evenly with vegetables and cheeses. - Roll to form a log and cut into 2cm thick slices. - Arrange on the tray and brush with reserved milk mixture. - Bake for 12-15 minutes.
Mount Vernon Tuna Salad Ingredients: - 2 (6 ounce) cans light chunk tuna in water, drained - 13 cup plain yogurt - 2 teaspoons fresh lemon juice - 14 cup walnuts, in pieces - 12 cup unsweetened dates, chopped - 12 cup dried cherries, chopped - 2 teaspoons of fresh mint, chopped fine - 1 (6 1/2 ounce) jar marinated artichoke hearts Directions: - In a medium bowl; add your tuna, walnuts, cherries, and dates. - Remove each artichoke heart from the jar and cut into bite-size pieces. - This will also serve to drain them. - In a small bowl; mix yogurt, lemon juice, artichoke hearts, and mint. - Add the yogurt mix to the tuna mix and stir well. - Chill then serve.
Ground beef, Potatoes and Eggs Ingredients: - 1/3 lb Ground beef - 2 Potatoes - 2 eggs - 2 tbsp olive oil - 1 salt - 1 black pepper - 1 onion powder Directions: - Dice potatoes into cubes. - Fry in olive oil for ten minutes or until soft. - Add ground beef to pan with potatoes. - Also add your seasonings. - Cook until brown. - (should be pretty quick). - Fry the eggs. - Add potatoes and beef on a plate, cover with the fried egg. - Eat.
marinade for all meats Ingredients: - 12 bottle soy sauce - 12 bottle teriyaki sauce - 12 bottle Worcestershire sauce - 1 tablespoon vinegar - garlic, any will do i prefer fresh but garlic powder and salt works the same - salt and pepper Directions: - all i can tell you is this is one of those recipies that you have to use your own judgement everyones taste for certain things are diffrent. - always add vinegar first then add in everything, what i do is pour half the bottles of all the liquids in the bottom of a long plastic dish and add garlic"except vinegar only use about 1 cap full" its used to take the salty taste of the soy out then add ur meat i use a rack of ribs then pour the rest of the liquids in on top of the meat and then take a fork and stab the meat so the liquds soak in the meat and bone YUMMY then put a lid on it and shove it in the fridge and let it marinade for a good 12 hours no thats not a typeo i did say 12 hrs you will thank me later its well worth the wait then get the bbq going.
Classic Italian Pasta Sauce Ingredients: - 150 milliliters Extra Virgin Olive Oil - 2 cloves Garlic - 1 Onion - 1 kilogram Tomato Passata - 1 Tablespoon Fine Sea Salt - 2 stalks Parsley, Chopped Directions: - Heat oil in a saucepan over medium heat. - Add garlic, fry for about 3 minutes, and then remove garlic (this just adds a small amount of flavour). - Add onion and fry until soft, about 5 minutes. - Pour in passata/blended chopped tomatoes and salt. - Put the lid on saucepan, lower heat and simmer for 30 minutes. - When sauce is done, stir in fresh parsley and serve with pasta. - It can be stored in a sealed container in the fridge for about 1 week.
Mini Apple Crisp Ingredients: - 1 md. apple, peeled and sliced - 1 tbsp. all-purpose flour - 2 tbsp. brown sugar - 1 tbsp. butter - 2 tbsp. quick-cooking oats - 1/8 tsp. ground cinnamon - Heavy cream (optional) Directions: - Place apple slices in a small greased baking dish. - In a small bowl, combine flour and brown sugar. - Cut in butter until mixture resembles coarse crumbs. - Add oats and cinnamon; sprinkle over apple slices. - Bake, uncovered, at 350F for 35-40 minutes or until tender. - Serve with cream, if desired.
Elaine's Healthy Cornbread Muffins Ingredients: - 12 cup yellow cornmeal, whole grain - 12 cup whole wheat flour - 2 tablespoons Splenda granular - 2 teaspoons baking powder - 14 cup flax seed meal - 14 teaspoon salt (optional) - 14 cup egg substitute - 12 cup milk - 12 teaspoon butter flavor extract Directions: - Preheat oven to 425 degrees F. Prepare 6 non-stick muffin tins by spraying them with butter-flavored oil. - In one bowl combine the dry ingredients. - In another bowl, combine the wet ingredients. - Add the wet ingredients to the dry ingredients and stir just until moistened (about 30 strokes with a spatula). - Divide the batter evenly among the muffin compartments. - Bake 20-25 minutes. - Immediately remove the muffins from the pan and serve them hot.
Scrumptious Hush Puppies Recipe Ingredients: - 1 c. self-rising flour - 1 c. plain flour - 1 teaspoon baking soda - 2 Large eggs - 1/2 stick butter - 2 (2") onions, minced - 4 tbsp. sugar - Healthy pinch of salt - 1 stick celery, minced - Add in beer till thick Directions: - Heat butter in small saucepan. - Add in minced onions and celery; saute/fry till tender. - Mix other ingredients, except beer. - Blend in celery and onions; add in beer till thick. - Heat deep fryer and cook till golden. - Serves 4-6 people.
Vegetable-Packed Keema Curry Ingredients: - 200 grams Minced Chicken breast - 1 tbsp Olive Oil - 1/2 tsp Cumin Seeds - 1/2 tsp Garlic (tubed) - 1/2 tsp Ginger (tubed) - 1 bit of each Salt, White pepper - 2 medium Onion - 1 Carrot - 2 Celery stalk - 2 tbsp Olive Oil - 1 tsp Salt - 1 can Canned Diced Tomatoes - 150 ml White wine - 150 ml Water - 1 1/2 tbsp Curry powder - 1 (I used "Mixed Spices" - 2/3 tbsp Turmeric - 1 tbsp Powdered paprika - 1 tbsp Sugar - 1 tsp Salt - 1 tbsp Miso Directions: - Boil the canned diced tomatoes to about half its original amount while stirring occasionally. - Finely chop all of the vegetables. - If the celery has leaves, then finely chop and use them. - Add olive oil and cumin seeds to a frying pan, heat over low until aromatic, and add garlic and ginger until aromatic. - Turn the heat to high and add ground chicken, season with salt and pepper, saute until it browns. - Temporarily transfer to a plate. - Add olive oil to the frying pan you used to saute the ground chicken, and saute the onions, carrots, celery, and salt until about 1/3 of its original amount. - It takes about 20 minutes over medium heat. - Turn off the heat for a moment, return the ground chicken to the pan, heat over medium, saute a little, add the diced tomatoes, white wine, water and the spices, and mix well. - Turn to a low heat after bringing to a boil, and simmer for 30 minutes. - I garnished the curry with cherry tomatoes and parsley. - Done!
Apples- on- A - Spit Ingredients: - 4 medium baking apples - 13 cup melted butter - 12 cup honey - 12 teaspoon cinnamon - 12 teaspoon nutmeg Directions: - Peel apples,but do not core. - Center on rotisserie spit, Brush with melted butter,Then Grill apples frequently with remaining butter Mixed with honey and spices, for 30-35 minutes or untill apples are tender. - Remove from spit, quarter and remove cores: SERVE warm with whipped cream flavored with a few drops of almond extract!
Best Marinara Sauce Ingredients: - 1 (28 ounce) cancrushed tomatoes - 1 medium onion, chopped - 1 -3 clove garlic, minced - fresh basil leaf (I like to use about half a handful) - 1 tablespoon extra virgin olive oil Directions: - Saute onion in oil until translucent. - Add garlic, saute about 30 seconds. - Add basil, salt, and pepper to taste. - Simmer about 5 minutes. - You can also add a pinch of sugar, if you like it sweeter, or a splash of balsamic vinegar, or a little white wine, or oregano and/or rosemary,or whatever you like, but it's delicious as is. - Also, it's fantastic if you make meatballs, and when they're done, make this sauce in the same pan after draining out most of the grease.
Beef & Cheese Croissant Ingredients: - 4 croissants, cut in half lengthwise - 1/4 cup horseradish sauce - 4 lettuce leaves - 8 (1-ounce) slices deli roast beef - 8 (3/4-ounce) slices Land O Lakes Deli American - 1 (1/4-inch) slice red onion, separated into 12 rings Directions: - Spread each half of croissant with 1 1/2 teaspoons horseradish sauce. - Layer bottom half of each croissant with 1 lettuce leaf, 2 slices roast beef, 2 slices cheese, 3 onion rings and top half of croissant. - Secure with toothpick.
Poached Fruit Flambe Ingredients: - 3 1/2 cups strong brewed lapsang souchong tea - 2 cinnamon sticks - 3 star anise - 1 teaspoon whole allspice - 1 tablespoon lemon juice - 3 tablespoons honey - 6 ounces each dried cherries, pitted prunes and Black Mission figs - 1 pint vanilla ice cream - 13 cup Scotch Directions: - Place tea in a 3-quart saucepan. - Add cinnamon sticks, star anise, allspice, lemon juice and honey. - Bring to a simmer over low heat. - Add cherries and prunes. - Cut stems off figs and add. - Cook at a very slow simmer until tender, about 30 minutes. - Set aside 30 minutes or longer. - To serve, divide ice cream among six bowls. - Return fruit to a simmer and transfer all the fruit and sauce from the saucepan to a shallow serving dish. - Pour the Scotch into the saucepan and heat briefly over low heat until warmed. - Light a match, grab it with an oven mitt, stand back and ignite the Scotch. - Pour flaming Scotch from saucepan over the fruit in the bowl; immediately spoon it over the ice cream.
Banana-Brown Sugar Butter Ingredients: - 12 banana - 2 tablespoons brown sugar - 8 tablespoons butter, room temperature Directions: - In small bowl, combine all ingredients. - Mash gently with a fork until thoroughly mixed. - Transfer to a serving container and chill until firm. - Alternatively, transfer the blended butter to a sheet of plastic wrap, cover, then form the butter into a log and chill. - Once the butter is firm, it can be cut into pats.
R.'S Potato Kugel Blender Recipe Ingredients: - 1/2-3/4 c. oil - 1 egg Directions: - Cut in 3/4 of container full of potatoes. - Liquify 1-2 min (paste). - Grease pan. - Bake 1 hour at 350 degrees.
Lasagna Ingredients: - 1 cup onion (chopped) - 2 garlic cloves (minced) - 12 cup celery (minced) - 14 cup oil - 2 lbs ground beef - 1 12 tablespoons salt - 4 (16 ounce) cans tomatoes - 2 (6 ounce) cans tomato paste - 12 cup water - 2 teaspoons sugar - 1 teaspoon oregano - 1 lb ricotta cheese or 1 lb dry curd cottage cheese - 12 cup parmesan cheese (grated) - 12 lb mozzarella cheese (thinly sliced) - 1 (375 g) package noodles Directions: - Cook onion, garlic and celery in oil until soft (but not brown). - Add beef and brown. - Stir in remaining ingredients. - Cover and bring to a boil. - Reduce heat and simmer 3 hours until thick. - Chill and refrigerate. - Skim fat. - Sauce should be thick enough to cut with a knife. - Lasagna Preperation. - Layer ingredients starting with meat sauce, then cheese and then noodles. - Add Parmesan as desired. - Once the dish has been filled, top it off with an even layer of mozzarella cheese. - Cook for 30 minuets at 350 degrees F. - This can be made ahead and refrigerated but allow a little extra baking time if it is cold.
My Family Chili Ingredients: - 1 medium white onion - 1 lb ground beef - 1 teaspoon black pepper - 1 (15 ounce) can dark red kidney beans (rinsed) - 1 (40 ounce) can tomato juice - 2 (14 ounce) cans diced tomatoes (do not drain) - 3 tablespoons chili powder (plus additional dashes to your taste) Directions: - Slice onion into small pieces (not diced). - Brown ground beef, sliced onions, black pepper. - Drain any excess grease. - Turn slow cooker on low and add: tomato juice, diced tomatoes, kidney beans, chili powder. - (I start with about 3Tbs. - of chili powder and sometimes add additional dashes to taste after it's cooked a while.) - Add ground beef mixture after meat is cooked & drained. - Cook on low in slow cooker stirring occasionally 4 to 5 hours for best flavor throughout. - Serve with crackers or over corn bread. - (It fills up a 4-qt slow cooker, so I prepare in my 5-qt. - slow cooker). - * Variations I've tried. - Try any one or a mix of them. - 1. - Add 1 medium green pepper, sliced. - 2. - Do you like lots of beans in your chili? - Add a second can of kidney beans. - Don't like beans? - Leave them out. - 3. - Change up the flavor by using the various flavored diced tomatoes. - 4. - Want a little more spice, substitute the black pepper for cayenne pepper when browning the ground beef.
Pancakes Ingredients: - 1 c. all-purpose flour - 2 tbsp. sugar - 2 1/2 tsp. baking powder - 1/2 tsp. salt - 1 1/4 c. milk - 3 tbsp. butter or margarine - 1 large egg - Vegetable oil for brushing pan Directions: - In bowl, with wire whisk, stir flour, sugar, baking powder, and salt. - Add milk, butter, and egg and stir until flour is moistened. - Heat griddle or 12-inch skillet over medium heat until drop of water sizzles; brush lightly with oil. - Pour batter by scant 1/4 cups onto hot griddle, making a few pancakes at a time. - Cook until tops are bubbly, some bubbles burst, and edges look dry. - With wide spatula, turn and cook until underside is golden. - Transfer to platter; keep warm. - Repeat with remaining batter, brushing griddle with more oil if necessary.
Cherrystone Clams & Mustard Green Or Italian Rappa Recipe Ingredients: - 1 lg. pan (soup size) - 2 cloves garlic - 1/4 c. extra virgin olive oil - 1 doz. cherrystone clams (scrubbed clean with a wire brush; shells should be free of sand, etc.) - 3 lbs. mustard greens or possibly rappa Directions: - Place oil in pan and simmer till warm (use low flame). - Dice garlic in pan and lightly saute/fry. - Place scrubbed cherrystones in bottom of the pan. - Place cut-up washed greens on top; cover and steam for about 45 min to 1 hour till greens are tender. - Serves 4.
Mozzarella, Salmon And Basil Pinwheels Ingredients: - 1 pound fresh mozzarella, diced - 1 cup milk - 6 ounces smoked salmon, very thinly sliced - 30 large basil leaves Directions: - Cover a 10-by-15-inch baking sheet with 2 large pieces of plastic wrap. - Set aside. - Combine the mozzarella and milk in a heavy-bottomed saucepan. - Cook slowly, stirring with a wooden spoon, over medium-low heat until the mozzarella melts, 10 to 15 minutes. - With a slotted spoon, remove the mozzarella from the milk, placing it directly on the prepared baking sheet. - Using your hands and a spoon, spread the mozzarella quickly into a 10-by-15-inch rectangle. - Smooth over any holes or tears. - Lay 10 of the basil leaves on the mozzarella and cover with the salmon in a single layer. - Top with 10 more basil leaves. - Lift the long side of the mozzarella and roll it into a compact jellyroll. - Wrap tightly in the plastic and refrigerate for at least 4 hours or overnight. - To serve, cut the mozzarella crosswise into 1/2-inch slices and arrange on a serving platter. - Trim with remaining basil leaves.
Rice Salad With Fresh Tuna Ingredients: - 1 cup long-grain rice - Salt - 1/4 cup extra-virgin olive oil, or more to taste - 1/2 small red onion, finely chopped - 1 clove garlic, minced (optional) - 1/4 cup chopped fresh mint leaves - 1 cup packed, flaked cooked fresh tuna - 1/4 cup dry white wine - Freshly ground black pepper Directions: - Add rice to a large pot of boiling salted water. - When water returns to boil, cook until tender, about 15 minutes. - Drain well. - Place rice in a serving bowl, and fold in enough olive oil to keep it from sticking. - Stir in red onion, garlic and mint. - Fold in cooked tuna. - Add white wine and additional oil to taste. - Season to taste with salt and pepper; allow to marinate one hour. - Check seasonings before serving.
Healthy Chicken Skillet Ingredients: - 2 cups chicken - 2 tablespoons olive oil - 1 tablespoon soy sauce - 3 cups cooked white rice - 3 13 cups mixed vegetables - 3 garlic cloves Directions: - heat the olive oil in a pan over medium heat and add the garlic. - Once the garlic has been sizzling for a minute add the chicken (it should be diced). - Stir occasionally for 3 to 4 minutes. - add the soy sauce. - stir for another minute. - add the vegetables. - stir occasionally for yet another minute. - mix in the rice and turn the heat up to medium high and stir for about 3 minutes. - serve and enjoy.
Simple Salmon Ingredients: - 2 tablespoons olive oil - 4 each scallions, spring or green onions - 1 each salmon steaks - 1 x dill weed fresh - 1 wedges lemon Directions: - Pour oil into medium-size heavy frying pan over medium heat. - Wash and trim onions and add to pan. - Season salmon with salt and pepper and add to pan. - Fry until crusty and cooked through (about 10 minutes depending on thickness) but not overdone. - Check for doneness by inserting small knife in center; flesh will have changed from dark pink to pale pink. - Sprinkle with dill, if used. - Transfer to plate, serve with lemon wedge.
Herbed Ricotta Cheese Toasts Ingredients: - 1 cup low-fat ricotta cheese - 4 green onions, coarsely chopped - 1/4 cup fresh basil leaves - 1/4 cup fresh mint leaves - 1/4 cup fresh parsley leaves - 2 Tbs. chopped chives - 2 Tbs. lemon juice - 6 slices whole-grain bread, cut into 24 rounds - 6 slices thin white bread, crusts trimmed, cut into 24 triangles - 1/4 cup crumbled feta cheese - 1/4 cup crumbled blue cheese - 1/4 cup grated Swiss cheese - 1/4 cup grated Cheddar cheese - 4 dried apricots, cut into thirds - 12 walnut halves - 6 red seedless grapes, halved - 6 grape tomatoes, halved - Mint sprigs, parsley leaves, chives, and basil leaves for garnish Directions: - Preheat oven to 425F. - To make Ricotta Spread: Puree all ingredients in blender until smooth. - To make Cheese Toasts: Spread bread rounds and triangles with Ricotta Spread, and place on baking sheet. - Sprinkle 12 rounds with feta and 12 with blue cheese. - Sprinkle 12 triangles with Swiss cheese and 12 with Cheddar cheese. - Bake 3 to 5 minutes, or until cheese is melted. - Garnish feta rounds with apricot pieces and mint leaves. - Garnish blue cheese rounds with walnut halves and parsley leaves. - Sprinkle Swiss cheese triangles with chives, and garnish with grape halves. - Top Cheddar triangles with basil leaves and grape tomato halves.
Sichuan Pork Belly OAMC Paleo Primal Freezer Meal Ingredients: - 4 lbs pork belly - 3 teaspoons chicken bouillon - 12 cup chili bean paste - 8 tablespoons ginger, roughly chopped - 6 scallions, roughly chopped - 14 cup soy sauce - 12 cup shaoxing rice wine - 12 cup brown sugar - 5 star anise Directions: - Cut pork belly into two-inch chunks and salt generously. - Mix together all ingredients. - Divide into five packs and freeze. - Thaw before cooking. - Pressure cooker directions: Bring to pressure and cook 45 minutes. - Allow natural release. - Slow cooker directions: Cook eight to ten hours on low.
Twice Baked Potatoes II Ingredients: - 6 potatoes - 3 -4 tablespoons milk - 2 tablespoons margarine - 12 cup cheddar cheese, grated Directions: - Bake potatoes until almost done. - Remove from oven and let cool long enough so that you can handle them. - Cut them in half lengthwise and scoop out the insides and place in a bowl. - Mash the potatoes with a masher, add some milk (for 6 potatoes I add about 3-4 tbsp.) - and about 2 tablespoons of margarine. - Mash some more to mix in the milk and margarine. - Add about 1/2 cup of grated cheddar cheese , how much depends on how cheesy you want them, and mix the cheese in thoroughly. - Place the potato mixture back into the skins and bake at 350% for about 30 minutes.
Pretzel Salad Ingredients: - 3 tablespoons sugar - 2 cups crushed pretzel crumbs - 34 cup butter, melted - 12 cup powdered sugar - 1 (8 ounce) cream cheese, softened - 1 (8 ounce) Cool Whip - 2 cups miniature marshmallows - 1 (6 ounce) bx. strawberry gelatin - 1 (10 ounce) box frozen strawberries Directions: - Mix sugar, pretzel crumbs and butter. - Press into 9 x 13 inch pan and bake at 350 degrees for 15 minutes; cool. - Combine powder sugar and cream cheese. - Add Cool Whip to the cream cheese mixture and fold in marshmallows. - Spread mixture in pan. - Dissolve gelatin in boiling water; stir in strawberries. - Cool and allow to thicken slightly. - Spread over cream cheese;. - Refrigerate overnight to set.
Tofu and Spinach Tart Ingredients: - 3/4 cup unseasoned breadcrumbs - 1 1/2 lb. fresh prewashed spinach, partially wilted or 2 10-oz. pkg. frozen spinach - 1 lb. firm tofu, well drained - 1 onion, diced - 2 cloves garlic, minced - 1/2 cup currants or raisins - 4 oz. crumbled feta cheese, optional - 1 Tbs. fresh lemon juice - 4 Tbs. olive oil - 1 tsp. salt - 1/2 tsp. dried oregano - 1/4 tsp. freshly ground black pepper - 1 red pepper, seeded and diced - 1 sheet puff pastry, thawed Directions: - Preheat oven to 350F. - Spray 9x13-inch baking pan with nonstick cooking spray, and sprinkle with breadcrumbs. - Chop well-squeezed spinach coarsely, and put into mixing bowl. - Press tofu between layers of paper towels to remove liquid. - Crumble into bowl. - Add onion, garlic, currants, feta cheese, if using, lemon juice, 3 Tbs. - olive oil, salt, oregano and pepper. - Toss well. - Spread mixture over breadcrumbs. - Arrange red pepper strips on top. - Roll out puff pastry to fit top of pan. - Brush with remaining oil. - Bake until golden brown, about 40 minutes. - Serve warm.
Easiest Naked Pantry Meatballs! Ingredients: - 12 lb ground beef - 1 egg - 3 tablespoons breadcrumbs - 1 tablespoon parmesan cheese (sprinkle cheese) - 18 teaspoon pepper - 18 teaspoon salt - 14 teaspoon italian seasoning - 2 (8 ounce) cans tomato sauce - 6 ounces water (just fill the empty tomato sauce can about 3/4 of the way) Directions: - Combine tomato sauce and water in crock pot. - In a separate bowl, combine all meatball ingredients and knead until well-mixed. - Roll into balls of desired size and drop into tomato sauce mixture. - Let cook on medium-high heat about 5 hours or medium heat all day, stirring occasionally so meatballs are covered with sauce and don't dry out. - You're done!
H's butternut or pumpkin fritters Ingredients: - 2 cup butternut or pumpkin - 125 ml flour - 5 ml baking powder - 3 ml salt - 5 ml sugar - 1 ml ground cinnamon - 1 egg beaten - 60 ml milk (approximate) - 1 cinnamon and sugar to serve Directions: - you can either pre boil your pumpkin or butternut to firm but soft OR you can finely grate the butternut or pumpkin raw. - If you choose the boil option once cooked mash the veg - mix all dry ingredients to the veg. - mix beaten egg with milk and add to the butternut /pumpkin mixture adding a little extra milk if necessary - mix well and fry spoonfuls slowly in a little oil over medium heat. - If you choose the raw grated option or will take longer to cook than the cooked option. - when soft and Brown on both sides, drain on paper towel and sprinkle liberally with a mixture of castor sugar and cinnamon
Fresh Veggie Pizza Ingredients: - 2 packages (8 Oz. Package) Pillsbury Crescent Rolls - 16 ounces, weight Cream Cheese, Softened - 1 cup Mayonnaise - 1 package (about 1 Oz. Packet) Dry Ranch Dressing Mix - 2 whole Red Bell Peppers, Chopped - 2 whole Green Bell Peppers, Chopped - 2 whole Yellow Bell Peppers, Chopped - 1 cup Broccoli, Chopped - 1 cup Cauliflower, Chopped - 1/2 cups Carrots, Chopped Or Shredded Directions: - 1. - Place crescent rolls, unrolled, into a 11x15 cookie sheet. - Press seams together tightly. - Bake at 375 degrees for 11 minutes, or until golden brown. - Remove from the oven and allow to cool completely. - 2. - While rolls are cooling, in mixing bowl, combine cream cheese, mayonnaise, and ranch dressing mix. - Beat until smooth. - 3. - Cut cooled crescent rolls into 1x2 inch pieces. - 4. - Spread cream cheese mix on top of crescent rolls. - 5. - Sprinkle vegetables on top of the cream cheese mix.
Finnish Easter Pasha Paasiaispasha (Molded Ricotta Cheese Dessert) Ingredients: - FINNISH EASTER PASHA PAASIAISPASHA - 1 cup heavy (whipping) cream - 1/2 cup unsalted butter, at room temperature - 1 cup sugar - 4 eggs - 1-1/2 qt. ricotta cheese - 1/2 cup sour cream - 1/2 cup minced almonds - 1/2 cup raisins - Fresh fruit, berries - preserves Directions: - In a large metal bowl, combine the cream, butter, sugar, and eggs. - With an electric mixer on high speed, beat until light and fluffy. - Place the bowl over a pan of boiling water and continue beating the cream mixture until it is thick and light. - Remove the bowl from the heat and add the ricotta cheese and sour cream, beating until thick. - blend in the almonds and raisins. - Line a pasha mold (or a clean 5 to 6 inch flower pot with holes on the bottom)with dampened cheesecloth. - Turn the pasha mixture into the lined mold and fold the cheesecloth over the top. - Place a 1-pound weight (such as a pound of butter or a can of vegetables or fruit) on top. - Place in a large pan (to catch the drippings) and refrigerate for several hours or overnight, draining off the liquids several times, until the pasha is firm. - Before serving, unmold the pasha onto a serving plate. - Serve with fresh fruit, berries, or preserves. - 10 servings. - Scandinavian Feasts
Grilled Cinnamon Chicken & Fig Salad Ingredients: - 1 tablespoon honey - 1 teaspoon ground cinnamon - 2 teaspoons Dijon mustard - 1 tablespoon lemon juice - 1 teaspoon cumin - 12 teaspoon ground paprika - 1 tablespoon olive oil - 4 chicken breast fillets - 1 eggplant, sliced (aubergine) - olive oil - 8 leaves radicchio - 6 figs, halved - 13 cup lemon juice - 2 tablespoons honey - 2 tablespoons marjoram leaves - cracked black pepper Directions: - Place the honey, cinnamon, mustard, lemon juice, cumin, paprika & oil in a bowl & whisk to combine. - Pour over chicken, cover & place in the fridge for 20 minutes. - Place lemon juice, honey, marjoram & pepper in a small saucepan over low heat & cook for 2 minutes or until mixture is warmed through. - Brush the egg plant with olive oil & cook on pre-heated char-grill or barbeque for 2 monutes on each side. - Set aside. - Place radicchio leaves on serving plates. - Remove the chicken from the marinade, place on a preheted medium-high char-grill and cook for 4-5 minutes each side or until cooked through. - To serve, place eggplant & fig halves on salad leaves, then slice the chicken into 3-4 pieces & place on top of salad. - Pour dressing over chicken & salad - ENJOY!
Short Ribs with Kraut Ingredients: - 1 x beef, short ribs - 1 x sauerkraut - 1 x apples, granny smith - 1 x onions - 1 x garlic - 1 x caraway seeds - 1 x brown sugar optional Directions: - Sorry about the lack of measurements. - This can be done in the crockpot, oven or on top of the stove. - Parbroil the ribs. - Drain the kraut and rinse under cold water. - Slice the apple and onion; mince the garlic. - Mix the kraut, apple, onion, garlic, caraway seeds and brown sugar (if using) together. - Put in a large baking dish and top with ribs. - Bake until the apple and onion are tender. - If using a crockpot, mix all ingredients together and cook on low for about 8 hours. - If doing on top of the stove, mix all together and simmer covered over medium-low heat until the apples and onions are tender.
Seafood Risotto Ingredients: - 24 mussels, scrubbed and debearded - 1 cup chardonnay - 2 tablespoons extra virgin olive oil - 1/2 cup minced shallots - 2 teaspoons minced fresh ginger - 1 cup Arborio rice - 4 cups hot fish stock, approximately - Salt and freshly ground white pepper - 12 sea scallops, tough tendon removed, quartered - 1/2 pound medium shrimp, shelled and deveined - 1 tablespoon unsalted butter - 1 tablespoon minced chives Directions: - Place mussels in a saucepan with 1/2 cup chardonnay. - Bring to a simmer, cover and cook over low heat until mussels open, about 5 minutes. - Reserve 4 mussels in shells, shuck remainder, and strain and reserve broth. - Heat oil in a heavy shallow saucepan. - Add shallots and ginger, and saute over low heat until soft. - Stir in rice and cook briefly. - Add remaining wine. - When wine has been absorbed by rice, add mussel liquid. - Cook over medium-low heat until it is absorbed, then gradually add fish stock, 1/2 cup at a time, until rice is nearly al dente but still moist and creamy. - Season with salt and pepper. - Stir in scallops and shrimp, and cook about 5 minutes, until seafood is cooked. - Stir in shucked mussels, butter and chives. - Divide among 4 shallow soup plates, garnish each portion with a mussel in the shell, and serve.
Cheesy Vegetable Nuggets Ingredients: - 1 cup frozen broccoli florets - 1 cup dry breadcrumbs - 1 1/2 cups grated cheddar cheese - 2 1/2 tbsp water - 2 1/2 tbsp olive oil - 1 1/2 tsp baking powder Directions: - Preheat oven to 375F (190C). - Cook the broccoli, then drain and chop well. - Combine with remaining ingredients and mix well. - Form the mixture in nuggets and place on greased baking tray. - Bake for 20 to 25 minutes, flipping them halfway through. - Serve warm.

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