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Vegetables with Peanut Sauce Ingredients: - 3 1/2 cups water - 3 tablespoons peanut butter natural - 2 tablespoons vegetable oil - 1 medium onions chopped - 4 medium tomatoes peeled, chopped - 1 tablespoon tomato puree (passata) - 1/2 each green bell peppers - 1/2 teaspoon allspice - 1/4 teaspoon thyme - 1 x scotch bonnet chile peppers to taste - 1/2 teaspoon paprika - 1 each vegetable stock cubes crumbled - 2 each plantains yellow - 1 x peanut oil for frying - 1 tablespoon butter - 2 each carrots cut lengthwise, then into thin sticks - 1/2 pound green beans trimmed - 1 medium onions sliced - 1 x scallions, spring or green onions to garnish Directions: - SAUCE: Heat 1 cup of the water and add peanut butter, stir and allow to cook for 10 minutes, stirring to prevent sticking, then set aside. - Put the oil into the saucepan, then add the onions and cook for 5 minutes together. - Add all the other sauce ingredients, and the rest of the water (2 1/2 cups) and the peanut sauce. - Stir well and simmer for 20 minutes. - VEGETABLES: Peel the plantain, and slice and fry in hot oil until brownish on both sides. - Drain on paper towels. - Put the butter (or margarine) into a pan, on a moderate heat, saute the carrots, beans and onions for 15 minutes, then serve the vegetables onto plates with the plantains, pour the sauce over the vegetables and garnish with green onions.
White Bean Burgers Ingredients: - 2 cans white beans, drained and rinsed - 2 tablespoons extra virgin olive oil - 1 small onion, finely chopped - Salt to taste - 2 to 3 large garlic cloves (to taste), green shoots removed, minced - 23 cup finely grated carrot - 3 tablespoons freshly squeezed lemon juice - 1/4 cup finely chopped parsley - 2 teaspoons minced fresh sage or thyme - 1/2 cup fresh bread crumbs - 1 egg, beaten - Freshly ground pepper to taste - Whole grain hamburger buns and the condiments of your choice Directions: - Heat 1 tablespoon of the olive oil in a medium-size skillet and add the onion. - Cook, stirring, until tender, about 5 minutes. - Add a pinch of salt, the garlic and the grated carrot, and continue to cook for another minute or two, until fragrant and the carrot has softened slightly. - Remove from the heat. - In a food processor fitted with the steel blade, puree the beans with the lemon juice. - Transfer to a bowl and stir in the onion mixture, the parsley, sage or thyme, the bread crumbs and the egg. - Season to taste. - Shape into patties, 1/2- to 3/4-inch thick. - Set on a parchment-covered baking sheet and cover with plastic wrap. - Refrigerate for 1 to 2 hours. - Heat the remaining oil in a large, heavy skillet or on a griddle over medium heat and brown the patties for 4 minutes on each side, being very careful when you turn them over. - An offset spatula works well for this. - Serve on whole grain buns, with the condiments of your choice.
Veggie Bake Casserole Ingredients: - 1 (28 ounce) can stewed tomatoes - 1 large zucchini, chopped - 1 medium onion, chopped - 1 (12 ounce) can peas (liquid too) - 1 cup grated cheddar cheese Directions: - Combine all ingredients together in lightly greased casserole dish. - Bake for 1 hour at 350F.
Sour Cream & Cheese Potato Salad with Bacon Ingredients: - 2 lb. red new potatoes, quartered King Sooper's 5 lb For $1.88 thru 02/09 - 1/2 cup MIRACLE WHIP Dressing - 1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream - 1 green onion, chopped - 1/2 cup KRAFT Shredded Sharp Cheddar Cheese - 8 slices OSCAR MAYER Bacon, cooked, crumbled Rite Aid 2 For $7.00 thru 02/06 - 2 Tbsp. chopped fresh parsley Directions: - Cook potatoes in boiling water 20 min. - or until tender; drain. - Cool. - Mix dressing, sour cream and onions in large bowl. - Add potatoes and cheese; mix lightly. - Refrigerate 3 hours. - Sprinkle with bacon and parsley just before serving.
Shrimp Skewers Ingredients: - Copyright 2010, Ina Garten, All Rights Reserved - 1/4 cup minced fresh parsley - 1/4 cup minced fresh basil - 1 teaspoon dry mustard - 2 teaspoons Dijon mustard - 2 teaspoons kosher salt - 1/4 teaspoon freshly ground black pepper - 1/4 cup good olive oil - Juice of 1 lemon - 2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined Directions: - Combine the parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. - Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days. - Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. - Skewer the shrimp on 6-inch skewers and grill for 1 1/2 minutes on each side.
Warm Chickpea Salad Ingredients: - 1 red onion, cut into wedges - 2 courgettes, thickly sliced - 1 red onion, seeded and cut into large chunks - 375 g ripe tomatoes, halved - 5 tablespoons olive oil - 12 lemon, juice of - 3 tablespoons chopped fresh mixed herbs (such as chives, parsley and mint) - 2 (400 g) cans chickpeas, drained - 100 g feta cheese, cut into cubes Directions: - Preheat the oven to fan 200C/ conventional 220C/gas 7. - Put the onion, courgettes, pepper and tomatoes in a shallow roasting tin and season with black pepper. - Drizzle with 2 tbsp of the olive oil and toss well. - Roast for 30 minutes, stirring halfway through, until the vegetables are cooked and beginning to turn brown. - Meanwhile, mix the lemon juice and remaining olive oil to make a dressing. - Season with salt and pepper and stir in the herbs. - When the vegetables are cooked, allow them to cool for 5 minutes, then tip into a bowl with the chickpeas, feta and dressing. - Toss lightly before serving. - Leftovers are delicious cold and served with pita bread.
Quick Candied Walnuts Ingredients: - 1 tbsp Salted Butter - 1 tbsp Honey - 1 tsp Lemon Juice - 1 cup Walnuts - 1/4 cup Granulated Sugar - 2 tsp Ground Cinnamon Directions: - On the stove or in a microwave, melt butter, honey, and lemon juice together. - Pour walnuts into butter mixture and toss to coat. - In a Ziploc bag, add sugar and cinnamon. - Transfer coated walnuts to bag and toss vigorously in sugar/cinnamon. - Pour walnuts out onto baking sheet or other flat surface to dry fully.
Cheesecake Ingredients: - 16 ounces cream cheese, softened - 23 cup sugar - 3 large eggs - 12 teaspoon vanilla - 3 tablespoons sugar - 8 ounces sour cream - 1 teaspoon vanilla Directions: - Beat cream cheese, 2/3 cup sugar, 3 eggs, and 1/2 teaspoon vanilla with mixer until smooth. - Pour into well greased 9 inch pie plate. - Bake 22 to 25 minutes at 350 degrees F. Turn oven off. - Remove cheesecake and cool for 5 minutes. - Combine 3 Tablespoons sugar, sour cream, and 1 teaspoon vanilla. - Spread over warm cheesecake and return to oven for 5 minutes. - Cool and refrigerate.
Pea Salad Ingredients: - 1 (11 ounce) can white shoepeg corn - 1 (15 ounce) can le seuer peas - 1 (14 1/2 ounce) can French style green beans - 12 cup onion, chopped - 12 cup green pepper, chopped - 1 cup celery, chopped - 14 cup pimiento - 12 teaspoon salt - 12 cup sugar - 12 teaspoon pepper - 13 cup oil - 14 cup vinegar Directions: - Drain the corn, peas and beans. - Add remaining vegetables. - Whisk together the salt, sugar, pepper, oil and vinegar. - Pour over vegetables and refrigerate.
Frozen Fruit Smoothies Ingredients: - 1 frozen banana, peeled and sliced - 2 cups frozen strawberries, raspberries, or cherries - 1 cup milk - 1/2 cup plain or vanilla yogurt - 1/2 cup freshly squeezed orange juice - 2 to 3 tablespoons honey or to taste Directions: - Put all the ingredients in a blender and process until smooth. - Pour into glasses and serve. - Cooks note: For non-dairy smoothies, substitute 1 cup rice milk for the milk and yogurt. - Or, use soy yogurt or milk instead of dairy.
Ravioli Casserole Ingredients: - 1 (25 ounce) packagefrozen meat ravioli - 1 tablespoon olive oil - 2 garlic cloves, minced - 2 small zucchini, cut into 2x1/4x1/4-inch strips - 1 (28 ounce) jar three-cheese pasta sauce - 1 (14 1/2 ounce) canitalian-style stewed tomatoes with garlic, oregano and basil, drained - 1 (4 1/2 ounce) jar Green Giant sliced mushrooms, drained - 4 ounces shredded mozzarella cheese Directions: - Heat oven to 350F Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. - In large saucepan, cook ravioli as directed on package. - Drain; cover to keep warm. - In same saucepan, heat oil over medium-high heat until hot. - Add garlic; cook and stir about 1 minute. - Add cooked ravioli and all remaining ingredients except cheese; stir gently to mix. - Pour into sprayed baking dish. - Sprinkle cheese over top. - Bake at 350F for 25 to 30 minutes or until casserole is bubbly and cheese is melted.
Classic Spinach Lasagna Ingredients: - 1/2 ounce mushrooms, porcini dried - 2 tablespoons olive oil - 2 ounces pancetta chopped - 3 tablespoons onions chopped - 1/2 pound ground beef - 2 ounces chicken livers - 2 tablespoons tomato paste - 1 1/2 pounds spinach - 1 cup ricotta cheese - 1 each eggs - 1 pound lasagna noodles - 1 1/2 tablespoons butter - 1 cup parmesan, parmigiano-reggiano cheese, grated Directions: - Put the dried mushrooms in a bowl and pour 1 cup boiling water over them. - Let them sit for 30 minutes, then drain, reserving the water. - Rinse the mushroom pieces thoroughly, chop them fine, and rinse again to remove all traces of grit. - Line a sieve with a dampened paper towel and strain the mushroom-soaking liquid into a small bowl. - Heat the olive oil in a large non-reactive skillet. - Add the pancetta and onion and saute over low heat 5 minutes. - Raise heat to medium, crumble in the ground beef, and add 1/4 teaspoon of salt and several grindings of fresh pepper. - Saute 5 more minutes, stirring to break up the meat. - Add the chopped chicken livers and the chopped porcini. - In a measuring cup, combine 1/2 cup of the mushroom-soaking liquid and 1/2 cup hot water. - Dissolve the tomato paste in this liquid and add it to the skillet. - Bring to a simmer, cover the pan and cook 1 hour, stirring occasionally and regulating the heat to maintain a gentle simmer.
Southeast Asian Slow Cooked Winter Vegetables Ingredients: - 1 (2 3/4 pound) butternut squash, unpeeled, quartered, and cut into 2-inch chunks - 4 (about 2 pounds) sweet potatoes, peeled and cut into 2-inch chunks - 10 ounces shiitake mushrooms, stemmed and halved - 1 bunch scallions (green and white parts separated), cut into 1-inch pieces - 2 (14-ounce) cans coconut milk - 1 1/2 cups water - 3 tablespoons soy sauce - 2 teaspoons sambal oelek, or other Asian chili paste - 1 teaspoon kosher salt - 1 cup cilantro leaves, roughly chopped for garnish - 1/4 cup salted peanuts, roughly chopped for garnish Directions: - Toss the squash, potatoes, shiitakes, and scallions whites together in the slow cooker. - Whisk the coconut milk, water, soy sauce, sambal, and salt together in a bowl; then pour over the vegetables. - Cover and cook on HIGH for 4 hours, or until tender. - Evenly divide the vegetables and broth into warm bowls. - Scatter the scallion greens, cilantro, and peanuts on top and serve.
Black Olive Pesto for Pizza Ingredients: - 1 cup black olives, pitted and drained - 4 cloves garlic - 14 cup roasted walnut, chopped - 14 cup pine nuts - 14 cup romano cheese - 12 cup parmesan cheese - 12 cup extra virgin olive oil Directions: - Whirl all the ingredients together in a food processor. - Use as a base for pizza or as a dip.
Sesame Spinach Ingredients: - 2 tablespoons sesame oil - 1 (12 ounce) bag fresh spinach - 1 tablespoon teriyaki sauce - 1 tablespoon sesame seeds, toasted (or more if you like) Directions: - Heat the oil in a saucepan over medium-high heat. - Add the spinach, stirring until it becomes limp (about 3 or 4 minutes). - Place on serving dish and drizzle with teriyaki sauce. - Sprinkle with toasted sesame seeds and serve.
Chocolate chip oatmeal breakfast bars Ingredients: - 2 cups oats - 1 cup whole wheat flour - 1/4 teaspoon salt - 1 teaspoon baking powder - 1/4 cup (nut) butter - 3 tablespoons brown sugar - 1/4 cup olive oil - 1 egg - 1 1/2 cup milk - 1 teaspoon vanilla - 1 cup semi-sweet mini chocolate chips - 1 cup chopped pecans - 1 cup chopped walnuts Directions: - Preheat oven to 375, grease two loaf pans - Combine the flour, oats, salt, and baking powder in bowl - Beat together the butter, sugar, oil, egg, milk, and vanilla until smooth - Combine ingredients, chocolate chips, and nuts together, pour batter into prepared pans - Bake for 25-30min, until golden brown
Spicy Shrimp Noodle Salad Ingredients: - 12 lb spaghetti or 12 lb vermicelli - 1 tablespoon oil - 4 ounces fresh snow peas, sliced diagonally into 1/2 inch pieces - 12 lb fresh bean sprout - 1 carrot, peeled and cut into matchstick-size pieces - 8 ounces shrimp, precooked - 1 egg, beaten, cooked into a sheet, and shredded - 5 tablespoons soy sauce - 12-1 teaspoon hot sesame chili oil, to taste - 1 12 tablespoons sugar - 1 tablespoon black vinegar (optional) - 2 tablespoons rice vinegar - 3 green onions, including some greens, thinly sliced - 1 tablespoon fresh gingerroot, grated Directions: - Cook noodles according to package directions until al dente. - Rinse in colander; add oil to prevent sticking and mix well. - Set aside to drain thoroughly and cool. - Boil a few cups of water and immerse the snow peas, bean sprouts, and carrots briefly,about 45 seconds or till cooked to your taste (they should still have some crunch) then rinse with cold water. - Chill the ingredients until ready to serve. - While salad is chilling, whisk sauce ingredients together and chill also. - When ready to serve, place the noodles, shrimp, vegetables and egg in a bowl. - Pour prepared sauce over all and toss lightly before serving.
Raspberry and violet jam recipe Ingredients: - 1.5 kg (3.3lbs) raspberries - 1 kg (2.2lbs) granulated sugar with pectin - 1 lemon, juice only - 75 ml (2.6fl oz) violet syrup or violet liqueur Directions: - Put the raspberries into a preserving pan with the sugar and lemon juice. - Gently heat, stirring to help the sugar dissolve. - Once it has dissolved, whack the heat up and bring to a boil. - Boil steadily until the setting point is reached, skimming off any scum. - Stir in the violet syrup. - Cool for 12 minutes so the seeds distribute evenly. - Pot in warm, dry sterilized jars, cover with waxed paper discs and seal. - This keeps for a year; refrigerate once opened.
Raw Tuna & Avocado with Nameko Mushrooms and Soy Sauce Ingredients: - 120 grams Sushi grade tuna (cut into bite-sized chunks) - 1/2 Avocado - 3 tbsp Nameko mushrooms - 1 tbsp Vinegar - 1 tbsp Soy sauce - 1 tbsp Vegetable oil - 1 Wasabi Directions: - Cut the avocado and tuna into bite-sized chunks. - Combine the listed ingredients from the nameko mushrooms to the wasabi. - Pour the mixture on top of the avocado and tuna. - This is exactly what the dish looks like when you order it in a restaurant. - It's also great with thinly sliced cucumber.
Slow Cooker Zesty Chicken Soup Ingredients: - 3 boneless skinless chicken breasts - 8 -10 asparagus spears (I used marinated ones for more flavor) - 5 -8 ounces sliced baby bella mushrooms (I love mushrooms so I used 8 oz) - 34 cup spinach - 1 12 tablespoons minced onions - 1 12 teaspoons rosemary - cayenne pepper (just a dash) - crushed red pepper flakes (also just a dash) - salt (probably about 4 shakes of the salt shaker) - chicken bouillon granule - water Directions: - Put the chicken breasts, asparagus, baby bella mushrooms, and spinach in the slow cooker. - One cup at a time, add water until all ingredients are covered (more if you like the broth). - For every cup of water you add, put in a teaspoon of bouillon granules (or follow the directions for your chicken broth, mine said 1 teaspoon per cup of water). - Add the spices. - Stir. - Leave to cook on low heat for about 5 hours (or until the chicken isn't pink inside). - When chicken is done, it should be extremely tender. - I like to shred mine with 2 forks.
Salad Croutons Ingredients: - 8 slices white bread - melted margarine - garlic powder - paprika Directions: - Cut crusts off bread. - Dip white bread in melted margarine. - Make sure both sides are coated, but not too wet. - Sprinkle with garlic powder/paprika on both sides. - Bake in 350 degree (175 C.) oven for 10 minutes, turning 1 time.
Salsa Verde Ingredients: - 2 shallots, finely diced - 1/2 cup finely chopped parsley - 1/3 cup chopped mixed herbs-tarragon, chervil, thyme, marjoram, dill - 2 to 3 tablespoons capers, rinsed - Grated zest of 1 lemon - 1 small garlic clove, minced - 3/4 cup extra virgin olive oil - 2 to 3 teaspoons champagne vinegar or fresh lemon juice - 1 hard-cooked egg, optional - Salt and freshly milled pepper Directions: - Combine all the ingredients except the egg, salt, and pepper. - Mash the egg yolk until smooth, adding a little of the sauce to thin it. - Finely chop the white. - Stir the yolk and the white back into the sauce, season with salt and pepper, and adjust the amount of vinegar if needed. - If youre planning to serve the sauce later, wait to add the vinegar or lemon juice so that the green will remain bright.
Fresh and Easy Thai Beef Salad Ingredients: - 2 (5 ounce) sirloin steaks, trimmed - 5 ounces whole baby corn - 1 large cucumber - 1 small red onion, minced - 3 tablespoons fresh cilantro leaves, rough chopped - 14 cup rice wine vinegar - 14 cup sweet chili sauce (Mae Ploy brand recommended) - 2 tablespoons sesame seeds, lightly toasted (garnish) Directions: - Place the steaks in a preheated hot grill or frying pan and cook for 3-4 minutes on each side. - Allow to rest for 10-15 minutes. - Meanwhile, cook the baby corn in boiling water for 3-4 minutes until tender then plunge into cold water to cool. - Drain well. - Slice the cucumber in half lengthwise, then scoop out the seeds and discard. - Cut the cucumber into 1/4 inch slices. - Slice the meat thinly and set aside. - Whisk together the vinegar and chili sauce. - Put the beef, corn, cucumber, onions and cilantro into a large bowl and mix with the sauce. - Serve with sesame seeds as a garnish over each individual salad.
Bran Muffins II Ingredients: - 2 1/4 cups bran whole - 1 cup buttermilk - 13 cup molasses dark - 1/4 cup brown sugar, dark firmly packed - 1 cup flour, all-purpose sifted - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon salt - 1/2 cup raisins, seedless dark, seedless, optional - 1 each eggs slightly beaten - 1/4 cup vegetable shortening melted Directions: - Mix bran, buttermilk, molasses and brown sugar in a small bowl, let stand until all liquid is absorbed. - Sift flour, baking powder, baking soda and salt into large bowl. - Stir egg and melted shortening into bran mixture. - Add bran-egg mixture all at once into flour mixture. - Spoon batter into heat-resistant plastic coffee cup holders that have been lined with paper muffin liners. - Place 6 muffins at a time around the outside edge of the turn- table, leaving the center of the turntable empty. - Repeat with remaining muffin batter.
Pumpkin Cheesecake Bars Ingredients: - 1 package pound cake mix - 3 eggs - 2 tbsp margarine or butter, melted - 4 tsp pumpkin pie spice - 1 package cream cheese, softened - 1 can sweetened condensed milk - 1 can pumpkin - 1/2 tsp salt - 1 cup chopped nuts Directions: - Preheat oven to 350. - In a large mixer bowl, on low speed, combine cake mix, one egg, and two teaspoons pumpkin pie spice until crumbly. - Press onto the bottom of a 15x10-inch jellyroll pan. - In a large mixer bowl, beat cheese until fluffy. - Gradually beat in the sweetened condensed milk, then remaining two eggs, pumpkin, remaining pumpkin pie spice, and salt; mix well. - Pour over crust, sprinkle with nuts. - Bake 30-35 minutes or until set. - Cool. - Chill; cut into bars. - Store covered in refrigerator.
Peach and Blueberry Crunch With Almonds Ingredients: - butter (for the baking dish) - 4 ripe peaches - 1 pint blueberries - 13 cup Equal sugar substitute - 1 dash cinnamon - 2 cups almonds - 12 cup Equal sugar substitute - 1 pinch salt - 1 large egg white - 2 teaspoons cornmeal, optional Directions: - Preheat oven to 375F degrees. - Butter a 9" baking dish. - Mix the friut ingredients together in a bowl, then arrange them in the baking dish. - Bake the fruit for 15 minutes. - Meanwhile, chop the nuts in a food processor or blender. - Combine in a bowl with the sweetener and salt. - In a separate bowl, whisk the egg white until it is quite foamy, them pour the dry ingredients into the egg white and mix well, stirring in the cornmeal ifyou are using it. - Rub the mixture with your fingers to be sure it's combined well. - Spread the topping on a large plate and let it sit at room temperature until the fruit comes out of the oven. - spread the topping evenly over the fruit. - Bake on the lowest shelf in the oven for another 25-30 minutes until the fruit is bubbling hot. - Cool on a rack for at least 10 minutes before serving.
Hamburgers 2 Variations Ingredients: - 1 lb hamburger - 1 teaspoon chicken bouillon powder - 2 tablespoons ketchup - 1 teaspoon soy sauce - 14 teaspoon pepper - 14 teaspoon Worcestershire sauce - 14 cup onion, chopped - 1 lb hamburger - 3 green onions - 8 ounces mushrooms, chopped - 12 cup mozzarella cheese, grated - 1 egg - 12 cup breadcrumbs, to taste - 34 teaspoon salt - 12 teaspoon pepper - 1 garlic clove, minced Directions: - Mix desired recipe. - Grill.
Buckwheat Galettes Ingredients: - 1/2 cup buckwheat flour - 1/2 cup all purpose flour - 2 large eggs, beaten - 1 cup plus 2 tbsp milk - Vegetable oil, for frying - 2 tbsp vegetable oil - 2 red onions, thinly sliced - 7 oz (200g) smoked ham, chopped - 1 tsp chopped thyme - 4 oz (115g) Brie, cut into small pieces - 1/2 cup creme fraiche - 8 in (20cm) nonstick frying pan Directions: - To make the pancakes, sift the flours into a large mixing bowl. - Make a well in the center and add the eggs. - Gradually mix the eggs into the flours using a wooden spoon, adding the milk and a scant 1/2 cup water to make a smooth batter. - Cover and let stand for 2 hours. - To make the filling, heat the oil in a small frying pan over medium heat. - Add the onions and cook, stirring occasionally, until softened. - Add the ham and thyme. - Remove from the heat. - Preheat the oven to 300F (150C). - Heat an 8 in (20cm) nonstick frying pan over medium heat. - Grease lightly with oil. - Spoon in 2 tbsp of the batter and swirl to coat the base. - Cook for about 1 minute, or until lightly browned underneath. - Flip over and cook for 1 minute more, or until lightly browned on the other side. - Repeat with the remaining batter, re-greasing the pan as necessary. - Make 8 pancakes in total. - Stir the Brie and creme fraiche into the filling. - Evenly divide among the pancakes then fold in the pancake edges to form "parcels." - Place on a baking sheet. - Bake for 10 minutes until hot.
Simple Your Standard French Dressing Ingredients: - 100 ml Grapeseed oil or vegetable oil - 70 ml Rice vinegar - 1/3 tsp Salt - 1 tsp Sugar - 1 White or black pepper Directions: - Pour all the ingredients into a glass jar, screw the lid close, and shake the contents. - In the photo, I halved the recipe.
Zucchini and Eggplant with Charmoula Ingredients: - 3 tablespoons cilantro leaves - 3 tablespoons fresh lemon juice - 2 garlic cloves, halved - 2 teaspoons ground cumin - 1 teaspoon sweet paprika - 1 1/2 teaspoons red wine vinegar - 2 tablespoons extra-virgin olive oil - Salt and freshly ground pepper - 1 pound small zucchini, cut into 1/2-inch-thick rounds - 1 small eggplantpeeled, sliced 1 inch thick and cut into 1/2-inch dice Directions: - Bring a large pot of generously salted water to a boil. - In a mini food processor, combine the cilantro, lemon juice, garlic, cumin, paprika and vinegar and process until the cilantro is finely chopped. - With the machine on, add the oil and process until smooth. - Season the charmoula with salt and pepper and transfer to a medium bowl. - Add the zucchini and eggplant to the boiling water. - When the water returns to a boil, cover and cook just until the vegetables are softened, about 3 minutes. - Drain well, gently pressing out any excess water with the back of a spoon. - Add the zucchini and eggplant to the charmoula and toss to coat. - Let stand for 10 minutes before serving.
Strawberry Cheesecake Ice Pops Ingredients: - 100 grams Cream cheese - 1 to 2 tablespoons Sugar - 300 ml Milk - 2 tsp Cake flour - 1 small lemon's worth Lemon juice - 5 tbsp Strawberry jam Directions: - Combine the milk and flour, and mix well with a whisk until the flour is completely dissolved and you can't see any specks. - Microwave it at 700 W for a total of 5 minutes, taking it out and mixing it up every minute. - It will become creamy like a loose bechamel sauce. - See Hints. - You can do Step 2 in a pan too. - Cook it over low heat while mixing constantly with a wooden spatula so that it doesn't boil over, until it thickens. - Let the sauce cool down, and then chill in the refrigerator until it's about body temperature. - (Or chill it in the freezer, where it takes just a few minutes.) - The texture will be like a very loose pudding. - While you wait for the sauce to cool down... - Soften the cream cheese by microwaving it for a few seconds. - Add sugar and mix until smooth. - Soften the jam by microwaving it for a few seconds, and stir in lemon juice. - To finish: - Add the cooled milk sauce (from Step 4) to the cream cheese (Step 6) little by little, stirring well. - Add the jam from Step 7. - If you want to marble the surface, just mix in lightly. - Pour into ice trays and freeze. - I made it with sweetened apple sauce, and didn't add flour to the milk. - If you omit the milk, the ice candies will be icy rather than creamy.
Gobhi (Potatoes and Cauliflower) Ingredients: - 1 teaspoon cumin - 1 tablespoon ground ginger (recipe calls for palm ginger) - 2 large potatoes, peeled and cubed - 1 cauliflower, cut into florets - 12 teaspoon salt - 12 teaspoon turmeric - 14 teaspoon chili flakes - 12 teaspoon garam masala Directions: - Brown cumin and ginger in olive oil. - Add potatoes and cauliflower. - Stir. - Add remaining ingredients, stir, reduce heat. - Cover and simmer 30-40 minutes or until potatoes are cooked.
Seafood Dip Ingredients: - 8 ounces cream cheese - 12 cup sour cream - 14 cup mayonnaise - 1 cup seafood cocktail sauce - 2 cups shredded cheddar cheese - 2 (4 ounce) cans shrimp or 2 (4 ounce) cans crab, rinsed and drained - 3 green onions, sliced - 34 cup finely chopped tomatoes Directions: - In sm.bowl beat the cream cheese, sour cream and mayonnaise together. - Spread on a 12 inch platter. - Cover with cocktail sauce. - Sprinkle with cheese, seafood, onions and tomato - Cover and chill. - .
Roast Squab With Apples Ingredients: - 2 tart green apples - 4 squabs, oven-ready and trussed, about 3/4 pound each (see note) - Salt and pepper to taste - 4 sprigs fresh thyme, or 4 pinches dried - 4 small bay leaves - 4 small peeled garlic cloves - 4 small white onions, peeled - 4 small red potatoes, peeled - 1 tablespoon olive oil - 4 tablespoons dry red wine - 1/2 cup chicken broth, fresh or canned - 1 tablespoon butter Directions: - Preheat oven to 450 degrees. - Cut apples into quarters. - Peel and core. - Season the cavities of the squabs with salt and pepper. - Inside each, put a sprig of thyme, a bay leaf and a clove of garlic. - Put squabs in a large, heavy roasting pan, breasts up. - Scatter the onions, potatoes and apples around them. - Brush the squabs, potatoes and onions with the olive oil. - Cook 20 minutes, basting often with pan juices. - Remove the fat and apples, and set the apples aside, keeping them warm. - Add the wine and chicken broth. - Cook 10 minutes longer, basting often and scraping the bottom of the pan. - Do not overcook: the squabs should be cooked pink in the thigh. - Lift the squabs with a fork and let the herbs and juices flow into the pan. - Put squabs on a serving platter; untruss and keep warm. - Put the roasting pan on top of the stove. - Bring the gravy to a simmer, add the butter, and blend, stirring and scraping. - If there is not enough gravy, add some chicken broth or water. - Carve the squabs if desired and serve with onions, potatoes, apples and pan gravy.
Traditional Fresh Corn Pudding Recipe Ingredients: - 4 ears fresh Florida corn - 2 teaspoon sugar - 1 1/2 teaspoon salt - 1/4 teaspoon grnd nutmeg - 1/8 teaspoon grnd black pepper - 3 Large eggs, lightly beaten - 2 c. lowfat milk - 2 tbsp. butter, melted Directions: - Remove husks and silks from corn; cut kernels from cobs (makes about 2 c.). - In a medium bowl combine kernels with sugar, salt, nutmeg and black pepper. - Add in Large eggs, mixing well. - Stir in lowfat milk and butter. - Turn into a buttered 1 qt casserole. - Place in a pan of warm water. - Bake in a preheated slow oven (325 degrees) till a knife inserted in the center comes out clean, about 1 hour. - Yield: 6 portions.
Tandoori Rub Ingredients: - 6 tablespoons paprika - 2 tablespoons ground coriander - 2 tablespoons ground cumin - 2 tablespoons coarse kosher salt - 1 tablespoon freshly ground black pepper - 1 tablespoon sugar - 1 tablespoon ground ginger - 1 teaspoon ground cinnamon - 1 teaspoon crumbled saffron threads - 1/2 teaspoon cayenne pepper Directions: - Whisk all ingredients in medium bowl. - Transfer to airtight container. - DO AHEAD: Can be made 1 month ahead. - Store at room temperature.
Lemon-scented Mascarpone Trifle Ingredients: - 1/2 cup sugar - 1 lemon, zested and juiced - 16 ounces mascarpone cheese - 1 store-bought pound cake, cut into 1/2-inch thick slices - 1/2 cup creme de cassis liqueur - 2 cups quartered strawberries (or whole blueberries or whole raspberries) - Fresh mint leaves, chopped, for garnish Directions: - In a small saucepan over medium heat, combine the sugar with the lemon juice. - Cook until the sugar has dissolved, about 5 minutes. - Let cool. - In a medium bowl, combine the cooled sugar mixture with the mascarpone cheese and the lemon zest. - Using an electric mixer, whip on medium speed until the mixture is light and fluffy. - To build the trifle, line the bottom of a trifle bowl with a layer pound cake. - Brush the pound cake with some creme de cassis liqueur. - Spoon a layer of the cheese mixture over the pound cake, and then a layer of berries. - Repeat the layers until all the ingredients are used, finishing with a top layer of berries. - Chill in the refrigerator until ready to serve. - Garnish with chopped mint leaves.
Spring Risotto with Peas and Zucchini Ingredients: - 2 cans (14.5 ounces each) reduced-sodium chicken broth - 3 tablespoons butter - 1 to 2 large zucchini (1 pound), cut into 1/2-inch cubes - Coarse salt and fresh ground pepper - 1/2 cup finely chopped onion - 1 1/2 cups Arborio rice - 1/2 cup dry white wine - 1 cup frozen peas, thawed - 1/2 cup grated Parmesan cheese, plus more for garnish Directions: - Heat the broth and 2 1/2 cups water in a saucepan over low heat; keep warm. - Meanwhile, melt 2 tablespoons of the butter in a 3-quart saucepan over medium heat. - Add the zucchini; season with salt and pepper. - Cook, stirring often, until the zucchini is golden, 8 to 10 minutes. - With a slotted spoon, transfer the zucchini to a plate. - Reduce the heat to medium-low. - Add the onion; cook until soft, 5 minutes. - Season with 1 teaspoon salt and 1/4 teaspoon pepper. - Raise the heat to medium. - Add the rice; cook, stirring, until translucent around the edges, about 3 minutes. - Add the wine; cook until absorbed, about 2 minutes. - Cook the rice, adding 1 cup hot broth at a time (stir until almost all the liquid is absorbed before adding more), until tender, 25 to 30 minutes total. - Add the zucchini and peas; cook until the peas are bright green, 2 minutes. - Remove from the heat. - Stir in the remaining tablespoon butter and the Parmesan. - Serve, topped with more cheese.
Vegan Bean Sprouts In 5 Minutes Ingredients: - 1/2 tsp oil - 1 dash salt - 1/4 cup Any stock - 1 tbsp pounded shallot and garlic garlic - 1 cup spring onion or scallion - 6 cup bean sprout - 1 red chili pepper - 1 small grated carrot Directions: - with oil fry garlic till fragrant the add stock bring it to a boil - add bean sprout (and carrot if using) then mix well and add dash of salt - add chili, spring onion and dash of pepper mix well off the heat - STIR FRY BEAN SPROUTS AND RED CHILI PEPPER AND SPRING ONION - BELOW ARE A FEW OF MY BEAN SPROUTS RECIPE, I AM GLAD TO SHARE WITH YOU
Easy Stir-fry Sauce Ingredients: - 1 tsp Honey - 1/2 tsp Chinese - 1 dash Soy sauce - 5 spice Directions: - Mix all in a little bowl or jug and add to your stir-fry and serve :)
Chocolate and Peanut Butter Praline Pie Ingredients: - 34 cup packed brown sugar - 12 cup granulated sugar - 3 tablespoons flour - 2 eggs - 1 tablespoon milk - 1 teaspoon vanilla extract - 13 cup butter, melted - 1 cup pecan pieces - 12 cup semi-sweet chocolate chips - 1 tablespoon creamy peanut butter - 1 9" unbaked pie shell Directions: - Heat oven to 375 degrees. - Stir together all dry ingredients. - Add eggs, milk, vanilla, peanut butter and melted butter. - Stir in chocolate chips and pecan pieces. - Pour into pie crust. - Bake at 350 degrees for 40 minutes or just until set and golden brown. - Cool completely on wire rack. - Refrigerate to set further. - Serve chilled with ice cream or whipped cream.
Mint Tisane Ingredients: - 1 bunch fresh mint - 1 bunch fresh lemon verbena (optional) - 3 c. boiling water - sugar (optional) Directions: - Place 1 bunch mint and 1 bunch lemon verbena (including stems) in teapot. - Pour in boiling water and allow to steep about 5 minutes. - Add sugar, if desired. - Serve in small Moroccan or other clear tea glasses.
Sauerkraut Loaf Recipe Ingredients: - 1 (29 ounce.) can sauerkraut, liquid removed - 2 c. grated sharp Cheddar - 2 tbsp. onion, minced - 2 tbsp. pimento, minced - 3 tbsp. green pepper, minced - 1/4 c. mayonnaise - 1 teaspoon salt - 1/2 c. corn flakes, crushed - 1 tbsp. sugar - 8 ounce. cream cheese, room temp. Directions: - Drain sauerkraut and squeeze dry. - Combine all except cream cheese. - Line loaf pan or possibly bowl with Saran wrap and pack in tightly. - Cover and refrigerateovernight. - Unmold on a plate and frost with softened and beaten cream cheese. - Garnish with green onion stems and cherry tomatoes.
Banana Mallow Pie Ingredients: - 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding - 1-3/4 cups cold milk - 2 cups JET-PUFFED Miniature Marshmallows - 1 cup thawed COOL WHIP Whipped Topping - 2 bananas, sliced - 1 ready-to-use graham cracker crumb crust (6 oz.) Directions: - Beat pudding mix and milk in large bowl with whisk 2 min. - Let stand 5 min. - Stir in marshmallows and COOL WHIP. - Place banana slices in crust; cover with pudding mixture. - Refrigerate 1 hour or until firm.
Grammie Hamblet's Deviled Crab Ingredients: - 1/2 cup celery, finely chopped - 1 small green pepper finely chopped - 1/2 cup finely sliced green onions - 1/4 cup chopped parsley - 1 pound crabmeat - 1 1/4 cups coarsely crushed cracker crumbs - 1/2 teaspoon salt - 3/4 teaspoons dry mustard - Dash hot sauce - 1/4 cup heavy cream - 1/2 cup melted butter Directions: - Toss ingredients lightly and spoon into a buttered baking dish. - Top with additional crushed cracker crumbs, and brush with melted butter. - Bake in a preheated at 350 degrees oven for 25 to 30 minutes or until delicately browned.
Easy Chinese dark sauce chicken wings Ingredients: - 1/2 kg chicken wings - 1/4 cup shaoxing rice wine - 1/4 cup dark soy sauce - 1/4 cup soy sauce - 2 slice ginger - 2 tsp sugar - 200 ml water - 100 grams crystal sugar ( or Brown sugar) Directions: - marinade the chicken with 1 tablespoon of soy sauce,1 tablespoon dark soy sauce ,1 tablespoon of shaoxing rice wine and 2 teaspoons of sugar.leave it 20 mins - pour some oil on a hot pot, put 2 slices of Ginger,put the chicken wings in .use medium heat to fried both sides slighty brown. - pour 200 ml of water inside the pot. - pour the rest of soy sauce, dark soy sauce, shaoxing rice wine and crystal sugar. - use low heat and boil 20 mins.
Hibiscus Tea Sorbet Ingredients: - 2 cups water - 1 cup unsprayed dried hibiscus flowers* - 1 cup sugar - 1 tablespoon fresh lemon juice - 1 tablespoon fresh lime juice - Special equipment: an ice cream maker Directions: - Bring water to a boil in a small saucepan. - Stir in hibiscus and remove from heat, then let steep 15 minutes. - Pour hibiscus tea through a fine-mesh sieve into a metal bowl, pressing hard on and then discarding solids. - Return tea to saucepan and bring to a boil with sugar and a pinch of salt, stirring until sugar is dissolved. - Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes. - 3Stir in lemon and lime juices and freeze in ice cream maker. - Transfer sorbet to an airtight container and put in freezer to harden, at least 2 hours. - *Available at Latino markets and Melissa Guerra (877-875-2665; melissaguerra.com; ask for flor de Jamaica, since it's sometimes mistranslated as "rosehip petals."
Bamija Recipe Ingredients: - 1 kg boneless veal - 1/2 kg red onions - 15 x dkg dry okra - 1 dl oil - 10 x dkg butter salt, grnd black pepper red pepper Directions: - Chop the onion fine and saute/fry in the oil till translucent/soft. - Chop the meat into small cubes (bite sized) and saute/fry with the onion adding, if necessary, a small c. of hot water. - While the meat is stewing, in a separate pot boil the okra in water that has a spoonful of vinegar added - (so the okra does not scorch). - When the meat is half-cooked, add in the strained okra and simmer the meat and okra (don't boil). - Reduce the heat and add in the butter. - If needed, add in water, but always lukewarm and always just a small c.. You shouldnt stir while the okra and meat are cooking. - If necessary, slowly shake the pan. - Before it has finished cooking, add in the salt, pepper and red pepper to your taste. - Serve, garnished with lemon slices. - Dobar tec! - Bon Appetite!
Guardian Angel Torte Ingredients: - 1 package instant pudding mix, chocolate - 1 cup milk - 1/2 cup sour cream - 1 each angel food cake - 1 cup heavy whipping cream - 3 tablespoons powdered sugar Directions: - Combine pudding mix and milk; cook until mixture boils. - Cool slightly; stir in sour cream. - Chill thoroughly. - Split cake in 2 or 3 layers. - Spread chocolate mixture between layers. - Cover top and sides of cake with whipped cream, sweetened with condectioners sugar. - Garnish with shaved chocolate.
Tgi Friday's Pot Stickers W/ Dipping Sauce Ingredients: - 2 12 cups flour - 12 teaspoon salt - 1 cup hot water - 1 tablespoon shortening or 1 tablespoon oil - 1 lb ground pork - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 teaspoon grated ginger - 1 pinch sugar - salt and pepper - 3 green onions, chopped - 1 egg - 1 tablespoon cornstarch - 1 (8 ounce) can water chestnuts, finely chopped - 1 garlic clove, minced - 12 cup soy sauce - 14 cup white vinegar - 1 teaspoon chili oil - 1 green onion, chopped Directions: - Combine the flour, salt, hot water and shortening in a bowl and incorporate into a smooth dough. - Allow the dough to rest for 20 minutes, covered. - Combine the filling ingredients. - Combine the dipping sauce ingredients. - Roll the dough out about 1/8 thick. - Use a biscuit cutter or a glass to cut out 3 inch circles. - Brush a little water over the circles and place about 2 teaspoons of filling in center. - Fold the circles in half and press to seal, making sure to squeeze out any air. - Stand the dumplings up on the folded side and press slightly so that they stand up nicely. - To cook, bring a pot of salted water to boil, and boil the dumplings until cooked through, about 5 minutes. - Drain well. - The dumplings may be frozen at this point for future use; this recipe makes about 8 dozen. - Heat a skillet with about 2 tablespoons oil and fry the dumplings on one side only, until nicely browned. - Drain on paper towels. - Serve with the dipping sauce.
Cajun Style Chicken Gumbo Recipe Ingredients: - 1 lb boneless skinless chicken breasts - 1 tsp Cajun or possibly Creole seasoning - 1 tsp dry thyme leaves - 2 Tbsp. vegetable oil - 1 med onion coarsely minced - 1 x green bell pepper coarsely minced - 1 c. thinly-sliced or possibly julienned carrots - 1/2 c. thinly-sliced celery - 4 x garlic cloves chopped - 2 Tbsp. all-purpose flour - 1 can fat-free reduced-sodium chicken broth (14 ounce) - 1 can no-salt-added stewed tomatoes - (14.5 ounce) undrained - 1/2 tsp warm pepper sauce - 2 c. warm cooked rice - 1/4 c. minced fresh parsley (optional) Additional warm pepper sauce (optional) Directions: - Cut chicken into 1-inch pcs; place in medium bowl. - Sprinkle with seasoning and thyme; toss well. - Set aside. - Heat oil in large saucepan over medium-high heat. - Add in onion, bell pepper, carrots, celery and garlic to saucepan; cover and cook 10 min or possibly till vegetables are crisp-tender, stirring once. - Add in chicken; cook 3 min, stirring occasionally. - Sprinkle mix with flour; cook 1 minute, stirring frequently. - Add in chicken broth, tomatoes and pepper sauce; bring to a boil over high heat. - Reduce heat to medium; simmer, uncovered, 10 min or possibly till chicken is no longer pink in center, vegetables are tender and sauce is slightly thickened. - Ladle gumbo into 4 shallow bowls; top each with a scoop of rice. - Sprinkle with parsley and serve with additional pepper sauce, if you like. - This recipe yields 4 servings.
Ice Cream Conecakes Ingredients: - 20 each ice cream cones (flat bottoms) - 1 package cake mix prepared as directed Directions: - Preheat oven to 350F (180C). - Place ice cream cones in muffin tins or use a large flat baking sheet. - Fill cups 1/2 full with cake batter. - Be careful not to overfill or the batter will run down the sides of the cones. - Bake 18 to 23 minutes (or as directed on package for cupcakes). - Done when center springs back when lightly touched. - Frost as desired when cool. - These are best when eaten same day or the cone will get soggy.
Party Cheese Ball Made Over Ingredients: - 2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened - 1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese - 1 Tbsp. finely chopped red peppers - 1 Tbsp. finely chopped green onions - 2 tsp. GREY POUPON Dijon Mustard - 1/2 cup finely chopped fresh parsley - 12 stalks celery, cut crosswise into quarters - RITZ Crackers with Whole Wheat Directions: - Beat Neufchatel and cheddar in small bowl with mixer until well blended. - Add peppers, onions and mustard; mix well. - Refrigerate 1 hour. - Shape into ball; roll in parsley. - Serve with celery and crackers.
Two-Toned Chocolate Mini Cheesecake Ingredients: - 3 Tbsp. Honey Maid Graham Crumbs - 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened - 1 cup low fat cottage cheese - 3 Tbsp. brown sugar blend sugar replacement - 1 tsp. vanilla - 1/4 cup plain nonfat yogurt - 1 tsp. corn starch - 1 egg - 1/2 oz. Baker's Semi-Sweet Chocolate, melted - 2 Tbsp. thawed Cool Whip Light Whipped Topping Directions: - Heat oven to 325 degrees F. - Sprinkle crumbs onto bottoms of 12 paper-lined muffin cups. - Beat cream cheese spread, cottage cheese, sugar replacement and vanilla in medium bowl with mixer until blended. - Add yogurt and corn starch; mix well. - Add egg; beat just until blended. - Mix 3/4 cup batter with melted chocolate. - Spoon remaining batter into prepared muffin cups; top with chocolate batter. - Bake 26 to 30 min. - or until centres are almost set. - Cool 30 min. - Refrigerate 3 hours. - Top each cheesecake with Cool Whip just before serving.
Cauliflower ceviche Ingredients: - 1 cauliflower - 1 chopped onion - 2 chopped tomato - 2 lemon juice - 1 chopped cucumber - 50 grams coriander - 5 grams salt - 5 grams serrano chile - 1 avocado Directions: - Just mixed all ingredients and eat the with tostadas
Spicy Sausage Rigatoni Ingredients: - 12 ounces rigatoni, cooked and drained - 12 ounces hot Italian sausage, removed from casing - 1/4 cup reserved cooking liquid from rigatoni - 2 tablespoons olive oil and chopped - 2 cups whole canned tomatoes, drained - 3 cloves garlic, crushed - 1 teaspoon red pepper flakes - 3/4 cup heavy cream - 1/2 teaspoon cayenne - 1/2 cup parsley, chopped - 1/2 cup Parmesan, grated Directions: - Heat oil in large skillet, Cook garlic, red pepper flakes and cayenne over medium high heat quickly. - Add in crumbled sausage meat and cook until completely browned. - Add in tomatoes and bring to a simmer. - Cook about 5 minutes until sauce begins to thicken and add cream. - Return to a rapid simmer. - Season to taste with salt and pepper. - Add cooked Rigatoni and reserved liquid. - Return to simmer and sprinkle with parsley and Parmesan. - Serve with extra Parmesan cheese and black pepper.
Mixed Bean Goulash Ingredients: - 2 tablespoons olive oil - 1 onion, chopped - 1 tablespoon smoked paprika - 400 g of chopped tomatoes with garlic - 400 g mixed beans Directions: - Heat oil, fry onion for 5 min until soft. - Add paprika and stir. - add tomatoes plus half of their can filled with water. - Simmer for 10 mins until glossy. - Tip in beans and allow to warm through. - Best served with Toast and sour cream drizzed on (the sour cream, not the toast!) - But also is a complete meal in itself.
Chicken and Pasta Salad Ingredients: - 8 ounces pasta, rotini tricolour - 4 each chicken breasts halves, skinless, boneless - 2 tablespoons soy sauce, tamari divided - vegetable oil - 1 medium onions chopped - 1 medium green bell peppers - 1 medium sweet red bell peppers - 1/2 bunch broccoli florets fresh - 1 teaspoon seasoning, Mrs Dash - 8 ounces salad dressing, italian, low-fat low-calorie, store bought or homemade Directions: - Cook pasta according to directions, chill in ice water, drain. - Blanch broccoli in boiling water, chill in ice water, drain. - Use 1/2 soy sauce to season the chicken, heat oil in no stick Don't overcook! - Slice chicken into 1" strips, turn and cut into 1/4 inch pieces, place into bowl with other ingredients except dressing and soy sauce. - Mix remainder of soy sauce into dressing and pour over pasta, toss gently and serve immediately. - You might like to leave the pasta, chicken, broccoli un-chilled and serve it semi-warm.
Herb Buttered Noodles Ingredients: - 12 ounces egg noodles - 2 tablespoons chopped flat-leaf parsley - 1 teaspoon chopped thyme leaves - 2 tablespoons unsalted butter, room temperature - Kosher salt and freshly cracked black pepper Directions: - Cook the noodles according to package directions in a large pot of salted boiling water. - Meanwhile, blend the herbs with the butter and salt and pepper, to taste in a large bowl. - Drain the cooked noodles and immediately add them to the bowl with the herbs and butter. - Toss and serve.
oven fried green tomatoes Ingredients: - 1 1/2 cup flour - 2 each eggs - 3/4 cup bread crumbs - 1/2 cup milk(i used buttermilk - 1 salt/pepper to taste - 1/4 cup oil - 3 each firm green tomatoes,sliced 1/2 inch Directions: - preheat oven 425 - salt and pepper tomatoes - dredge in flour /then egg/ then bread crumbs,repeat until done - spray pan,add some oil,then lay tomatoes in pan,cook12min.turn,then cook10 min.drain on paper towels.enjoy.
Apricot Delight Salad Recipe Ingredients: - 2 pkt Apricot jello - 2/3 c. Water - 1 can Crushed pineapple, undrained - 1 1/2 c. Minced nuts - 2/3 c. Sugar - 2 jar apricot baby food - 1 can Condensed lowfat milk, chilled - 1 pkt Cream cheese (8 ounce.) Directions: - Combine jello, sugar and water, bring to a boil and dissolve jello. - Remove from heat, stir in fruit; set aside to cold. - Combine lowfat milk and cream cheese, beat till smooth. - Stir in jello mix, add in nuts. - Pour into mold or possibly bowl and chill. - S.K.A.-Metairie, La.
Cream of Garlic Soup Ingredients: - 1 1/2 sticks butter - 1 cup chopped garlic - 1 large yellow onion, chopped - 1/2 cup all-purpose flour - 5 cups homemade chicken broth - 3/4 cups heavy cream - Salt and ground pepper - 2 tomatoes, peeled, seeded and diced Directions: - Melt the butter in a skillet over medium heat. - Add the garlic and onions and cook until soft. - Stir in the flour and cook, but don't brown it. - Work in the chicken broth with a whisk, 1 cup at a time. - Add the cream and season with salt and pepper. - Add the tomatoes and cook over low heat, about 20 minutes. - This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. - The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Polenta With Pancetta and Sage Ingredients: - 12 cup chopped pancetta (3 oz.) or 12 cup bacon - 1 teaspoon olive oil - 1 tablespoon chopped fresh sage leaf - 1 cup polenta - salt & freshly ground black pepper Directions: - In a 2 1/2- to 3-quart pan over medium-high heat, stir pancetta in olive oil until crisp and beginning to brown, about 5 minutes. - With a slotted spoon, transfer half the pancetta to paper towels to drain. - Add chopped sage to pan and stir until fragrant, about 30 seconds. - Cook polenta according to package directions. - Add salt and fresh-ground pepper to taste (omit butter). - Ladle polenta into bowls and top with reserved pancetta.
Cinnamon Flavored Chai Latte Cheesecake Ingredients: - 250 grams Cream cheese - 30 grams Butter (optional, but do not use margarine) - 70 grams Sugar - 1 pack Sour cream (or heavy cream, mascarpone, strained yogurt) - 1 Egg - 1 Egg yolk - 1 tbsp Cornstarch (or Cake flour) - 50 ml Soy milk or milk - 1 tbsp Chai tea leaves (see Helpful Hints) - 100 grams Ginger biscuits - 50 grams Melted butter - 50 grams White chocolate - 1 1/2 ~ 2 tablespoons Soy milk or milk - 1 dash Cinnamon powder Directions: - Cover the base of the tin with aluminum foil to ensure no water seeps in. - Break the biscuits into small pieces and mix with butter. - Then pack on the bottom of a mold. - Leave all ingredients at room temperature to soften. - Grind the tea leaves as fine as possible in a blender or mortar. - Place all ingredients in the listed order into a bowl and mix well each time. - Add the ground tea leaves, as is, and mix into the batter. - Pour Step 3 into the tin with the biscuit base. - Place in a baking tray half filled with boiling water. - Steam-bake in oven preheated to 160C for 45 ~ 50 minutes. - Turn off the oven and leave the cake for about 20 minutes to prevent shrinking. - Insert a wooden skewer to check if it is finished. - If it comes out clean, then it's done. - Put ingredients in another bowl and put this on top of the oven to melt in residual heat. - Or add the chocolate to a cup of hot milk tea. - Add cinnamon power and mix well. - Cool down to body temperature. - Remove the cake from the tin and pour the chocolate sauce on top. - Chill in the fridge for more than a night. - As you chill longer, it turns into a delicious and dense cake. - The best time to eat will be after 2 days. - You can also freeze this cake.
Marinated Broccoli Salad Recipe Ingredients: - 1 lg. bunch of broccoli, cut into bite size pcs - 1 can kidney beans, liquid removed - 6 ounce. cheddar cheese (cut in bite size cubes) - 3 tomatoes, minced - 1 pkg. mushrooms, sliced - 1 sm. bag sunflower seeds - 1 (8 ounce.) bottle Zesty Italian dressing (Kraft) - 3 stems celery, minced Directions: - Mix together, refrigerateovernight and serve.
Mexican Fiesta Risotto Ingredients: - 1 whole Bell Pepper, Chopped (any Color Will Do) - 1 cup Frozen Corn - 1/2 cups Chopped Onion - 2 Tablespoons Butter - 1 cup Arborio Rice - 3 cups Chicken Broth - 2 Tablespoons Canola Oil - 1- 1/2 Tablespoon Cumin - 2 teaspoons Chili Powder - 1/2 teaspoons Minced Garlic - 1 whole Lime, Juiced - 1 can (15 Oz. Size) Black Beans, Rinsed - 1 cup Mexican Blend Cheese (pepperjack Or Colby Jack Will Work Well, Too!) - 13 cups Cilantro, Chopped Plus More For Garnish - Salt And Pepper Directions: - Coat a small saucepan with cooking spray and saute peppers. - After about 5 minutes, add the corn and season with salt and pepper. - I like to cook the peppers until theyre slightly charred to resemble veggies youd receive with fajitas. - Meanwhile, in a medium sauce pot, cook onion on medium heat with the butter. - When the onion becomes fragrant, add the rice. - Stir for 2 minutes. - Add in 1 cup of chicken broth. - Allow the rice to completely absorb the chicken broth before adding the next cup. - Follow this same rule before adding the third and final cup of broth. - The final result should be very creamy. - As your rice is cooking, mix together the canola oil, cumin, chili powder, garlic and lime juice in a small bowl. - Set aside. - Once rice is cooked, mix in beans, cheese, pepper, corn and cilantro in a large bowl. - Add the dressing and stir until evenly distributed. - Season with more salt and pepper if desired. - Garnish with fresh cilantro and serve!
Shrimp & Corn Chowder Ingredients: - 1 tbsp (15 ml) butter - 2 tbsp (30 ml) olive oil - 1 small onion, chopped - 2 tbsp (30 ml) flour - 8 cups (1900 ml) chicken broth - 16 oz (448 grm). corn (fresh or frozen) - 1 small zucchini or summer squash, chopped - 1 medium red pepper, chopped - 1 lb (.5 kg). medium sized (peeled and deveined) frozen or fresh shrimp - 1 cup (225 ml) light cream - salt - pepper - nutmeg Directions: - Heat butter and olive oil in large saucepan. - Add onion and stir, heat until onion begins to brown. - Add flour and stir. - Add chicken broth and corn. - Heat and stir until mixture begins to boil. - **** (see below) - Add pepper and zucchini/squash, simmer until veggies are soft. - Add shrimp and cream along with a pinch of netmeg. - Simmer five minutes. - Salt and pepper to taste. - Serve.
Grilled Marinated Chicken Caesar Salad Ingredients: - 1/2 cup olive oil - 1/4 cup GREY POUPON Country Dijon Mustard - 1 tsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09 - 2 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09 - 2 tsp. LEA & PERRINS Worcestershire Sauce - 1 clove garlic, minced - 1/2 tsp. sugar - 1/4 tsp. coarsely ground black pepper - 4 small boneless skinless chicken breasts (1 lb.) - 5 cups romaine lettuce, torn into bite-sized pieces - 1 cup sliced mushrooms - 1 cup halved cherry tomatoes - 1/2 cup seasoned croutons - 1 Tbsp. KRAFT Grated Parmesan Cheese Directions: - Mix oil, mustard, lemon zest, lemon juice, Worcestershire sauce, garlic, sugar and pepper in small bowl. - Pour 1/4 cup of the mustard mixture over chicken in nonmetal bowl; toss to coat. - Cover. - Refrigerate at least 1 hour to marinate. - Refrigerate remaining mustard mixture until ready to serve. - Preheat grill to medium-high heat. - Drain chicken; discard marinade. - Grill chicken 10 to 15 min. - or until cooked through, turning once. - Cut into thin strips. - Toss chicken with lettuce, mushrooms, tomatoes and croutons in large bowl. - Add reserved mustard mixture; mix lightly. - Sprinkle with Parmesan cheese. - Serve immediately.
Curried Turkey With Wild Rice Casserole Recipe Ingredients: - 1 c. wild rice, washed - 6 tbsp. butter - 1 pound fresh mushrooms, sliced - 1/2 c. minced onion - 2 teaspoon salt - 1/4 teaspoon pepper - 1/2 c. sliced almonds - 1/3 c. raisins - 2 tbsp. white wine - 1 can cream of chicken soup - 2 tbsp. curry pwdr - 2 1/2 c. turkey or possibly chicken broth - 3 c. turkey, cut in sm. pcs Directions: - Cover rice with water in saucepan. - Bring to boil. - Remove from heat. - Let soak 1 hour, then drain. - Heat 3 Tbsp. - butter in skillet. - Saute/fry mushrooms and onion till lightly browned. - In large bowl combine rice, mushroom mix and all other ingredients except butter. - Turn into 2 qt casserole. - Cover and bake at 350 degrees for 1 hour. - Remove cover. - Dot with butter and bake uncovered 20 min.
Aunt Julie's Strawberry Roll Recipe Ingredients: - 4 x Large eggs,separated - 3/4 c. Sugar - 1 tsp Vanilla - 3/4 c. Flour - 1/4 tsp Salt - 2 Tbsp. Cool Water Directions: - Whip egg whites stiff and add in 1/2 of the sugar. - Beat egg yolks til thick and add in rest of sugar, cool water, vanilla and salt. - Fold egg yolk mix into egg white. - Slowly add in flour and baking pwdr and pour batter into oblong pan. - Bake at 375 for 12-15 minutes. - Beginning at narrow end, roll up in a tea towel and allow to cold. - Spread w/ whipped cream topped w/ fresh cut strawberries. - Flute top w/ whipped cream and decorate w/ mint leaves and fresh strawberries... EXCELLANT!
Romaine and Greek Vegetable Salad Ingredients: - 4 cups torn romaine lettuce - 1 (15 1/2 ounce) can chickpeas, rinsed and drained - 16 grape tomatoes, halved - 1 cucumber, chopped and peeled - 4 ounces sliced mushrooms - 14 cup thinly sliced red onion - 12 coarsely chopped pitted kalamata olives - 1 -2 tablespoon dried oregano - 14 cup low-fat Italian salad dressing - 4 ounces crumbled feta cheese with dried basil and tomato Directions: - Combine first 8 ingredients in a large bowl. - Toss gently. - Add dressing and cheese just before serving. - Toss gently and serve.
Butterscotch Haystacks Recipe Ingredients: - 1/4 c. Golden brown crisco shortening - 1/2 c. Creamy peanut butter - 1 pkt Butterscotch chips - 6 c. Corn flakes - 2/3 c. Miniature semi-sweet chocolate chips Minced peanuts Or possibly chocolate sprinkles (optional) Directions: - 1. - Heat Golden brown Crisco Shortening, peanut butter and butterscotch chips in large saucepan on very low heat. - 2. - Stir constantly till melted and smooth. - Remove from heat. - 3. - Pour corn flakes into large bowl. - Pour warm butterscotch mix over corn flakes. - 4. - Stir with large spoon till corn flakes are coated. - 5. - Stir in chocolate chips. - 6. - Spoon out mix (scant 1/4 c./50 mL) into mounds on waxed paper-lined baking sheets. - 7. - Sprinkle with minced nuts or possibly chocolate sprinkles, if you like. - 8. - Chill till hard before serving. - int: Try your favourite unsweetened cereal flakes in place of corn flakes. - Makes 3 dozen 2-1/2 inch (6 cm) cookies - Preparation Time: 15 min - Baking Time: No bake
Ham with Port Raisin Sauce Ingredients: - 2 1/2 pounds ham smoked - 13 cup water - 1/2 cup golden raisins Directions: - In a 3 1/2 quart slow cooker, combine the port, broth and water. - Add the ham, cover and slow-cook until a meat thermometer inserted into the center of the ham reads at least 4 to 5 hours on low or 2 to 3 hours on high. - Turn the ham once during cooking for even distribution of flavor. - Transfer the ham to a platter and cover with aluminum foil to keep warm.
Steakhouse Rub Ingredients: - 1 -2 teaspoon kosher salt - 1 teaspoon onion powder - 1 teaspoon garlic powder - 1 teaspoon paprika - 1 teaspoon black pepper - 1 teaspoon sugar - 1 teaspoon ground celery seed (optional) - 12 teaspoon nutmeg (optional) Directions: - Mix all ingredients. - Pierce meat several times with a fork. - Sprinkle ingredients over meat. - Pound meat with meat hammer or fist. - Set in refrigerator for 1-2 hours or overnight. - Grill as usual.
Apple Raita Ingredients: - 1 cup plain whole milk yogurt - 1 small tart apple, peeled and coarsely grated - 1 teaspoon grated ginger - 1 serrano chile, seeds removed, finely chopped - 1/4 teaspoon salt, or to taste - 1 tablespoon untoasted sesame oil or vegetable oil - 1/2 teaspoon black mustard seeds - 1/2 teaspoon cumin seeds - 1 garlic clove, minced Directions: - In a small mixing bowl, stir together yogurt, apple, ginger, chile and salt. - Warm oil in a very small skillet over medium heat. - When oil is hot, add mustard seeds and cumin seeds. - Let seeds sizzle and pop, then stir in garlic and let sizzle without browning. - Carefully pour hot contents of skillet into yogurt and stir together. - Let mixture sit for 5 minutes, then taste and adjust seasoning. - Serve at cool room temperature. - (May be prepared up to several hours in advance.)
Savory Stuffed Tomatoes Ingredients: - 6 large tomatoes Ripe - 2 tablespoons olive oil - 1 1/2 cups mushrooms fresh, white; wiped clean and sliced - 1 cup onions chopped - 10 ounces spinach, frozen (1 pkg.) chopped, thawed and drained - 2 teaspoons garlic minced - 1 teaspoon basil dried, crushed - 1/2 teaspoon kosher salt - 1/4 teaspoon black pepper freshly ground - 1/2 cup long grain rice (raw) cooked in chicken broth for 20 min. - 1/4 cup parmesan, parmigiano-reggiano cheese, grated - 2 tablespoons bread crumbs for topping - 2 tablespoons parmesan, parmigiano-reggiano cheese, grated for topping - 2 tablespoons butter melted, for topping Directions: - Preheat oven to 400F (200C). - Cut a slice from the top of each tomato; remove pulp, leaving a 1/4 inch thick shell; drain and wipe insides of tomatoes dry; set aside. - Chop tomato pulp and reserve. - In a large skillet over medium-high heat, heat oil until hot. - Add mushrooms and onion; cook and stir until tender, about 10 minutes. - Add spinach, reserved chopped tomato pulp, garlic, basil, salt and pepper. - Cook over low heat, stirring occasionally, until flavors blend, about 10 minutes. - Stir in cooked rice. - Remove from heat; cover and let stand for 5 minutes. - Stir in 1/4 cup Parmesan cheese. - Place tomato shells in a 13 x 9 baking dish sprayed lightly with vegetable or olive oil spray. - Spoon hot mixture into shells, dividing evenly. - Mix together the 2 Tbs. - bread crumbs and 2 Tbs. - Parmesan in a small bowl or ramekin. - Sprinkle mixture on top of each stuffed tomato. - Drizzle with the melted butter. - Bake until tomatoes are hot and the filling and topping are golden, about 15 minutes.
Deviled Eggs Provencale Ingredients: - 6 hard-boiled eggs - 2 tablespoons homemade mayonnaise - 12 teaspoon herbes de provence - 1 tablespoon chopped capers or 1 tablespoon chopped cornichon, drained - 6 -12 french tarragon leaves (NOT dried tarragon) - cracked black pepper Directions: - Peel the eggs, cut in half and remove egg yolks. - Mash the eggs yolks in a small bowl and combine with the mayonnaise, herbes de Provence and capers. - Divide mixture and stuff the cooked egg halves. - Garnish with the tarragon leaves and black pepper. - Cover eggs and refrigerate until ready to serve.
3 Meat Spaghetti Bake Ingredients: - 1 box thin spaghetti(break half) - 1 lb sausage - 1 lb ground beef - 1 packages pepperoni - 3 can spaghetti sauce - 32 oz cheese - 2 tbsp salt - 2 tbsp onion powder - 1 cup onion - 1 cup green peppers Directions: - Preheat oven at 375. - Boil noodles accord to package. - Meanwhile cook sausage an beef Add salt pepper onions peppers to meat. - Drain meat mixture when done - In a bowl mix 2 and half cans of sauce with meat mixture well. - Spread on bottom of pan sauce with 1st layer of noddles. - Spread meat mixture and layer pepperoni. - Then layer cheese. - Repeat process then top with cheese. - Bake for 35-40 min.Sprinkle with black pepper!!!!!! - Enjoy!!!!!!!!!! - ?
Low-Fat Brownies Ingredients: - 2 ounces baking chocolate - 2 teaspoons vanilla - 1 12 cups sugar - 14 teaspoon salt - 3 large eggs, lightly beaten - 2 large egg whites, lightly beaten - 34 cup maple syrup - 1 cup unsweetened applesauce - 14 cup canola oil - 1 cup cake flour, sifted - 34 cup cocoa powder - 6 ounces extra bittersweet chocolate pieces (optional) - confectioners' sugar Directions: - Prehaet oven to 350 degrees F. - Line a 9-by-9-inch baking pan with parchment paper, or grease it lightly. - In the top of a double boiler with water on a low simmer, melt the baking chocolate with the vanilla. - Remove from the stove. - and tranfer the mixture to a large mixing bowl. - Stir in the sugar, salt, eggs and egg whites until smooth. - Mix in the syrup or honey, apple sauce and canola oil. - Sift together the flour and cocoa powder over the batter and carefully fold in. - until mixture is smooth. - Add the bittersweet chocolate, if using, and gently combine. - Do not over mix. - Pour batter into the prepared pan and bake for about 45 minutes or until a wooden pick inserted in center comes out clean. - Cool on rack and dust with confectioner's sugar.
Pistachio And Cool Whip Dessert Recipe Ingredients: - 1 1/2 c. flour - 1/2 c. nuts - 1 stick soft butter - 8 ounce. soft cream cheese - 1 c. confectioners' sugar - 4 ounce. Cold Whip - 2 Packages pistachio instant pudding - 3 c. lowfat milk Directions: - Mix with knives first 3 ingredients. - Bake at 350 for 18-20 min. - When cold, mix next 3 ingredients together and put on top of crust. - Chill for 10 min. - Whip 2 min the instant pudding and lowfat milk. - Pour over cream cheese mix. - Chill. - When ready to serve, add in remaining Cold Whip to cover pudding. - Sprinkle nuts over top lightly.
Helen Watkins Mitchell's Anchovy Olive Spread Ingredients: - 2 (8 ounce) packages cream cheese - 1 cup sour cream - 12 cup mayonnaise - 12 teaspoon dried dill weed - 2 teaspoons paprika - 14 cup chopped green olives - 2 (50 g) cans anchovy fillets, mashed - good dash Tabasco sauce Directions: - The day before you plan to use this, mix all of the ingredients until well-blended, then store in a covered dish in your refrigerfator.
Best White Fruit Cake Recipe Ingredients: - 1/2 pound butter or possibly 1 stick butter + 1 stick butter - 1/2 ounce. vanilla - 1 c. sugar - 5 lg. Large eggs (or possibly 6 med. ones) - 1 3/4 c. flour - 1/2 teaspoon baking pwdr - 4 c. minced pecans - 8 ounce. red cherries, minced - 8 ounce. green cherries, minced - 4 ounce. pineapple - 4 ounce. citron Directions: - Cream butter and sugar till fluffy. - Blend in Large eggs. - Mix part of flour into fruits and nuts. - Sift remaining flour with baking pwdr. - Fold into Large eggs and butter mix. - Add in vanilla. - Mix well and mix in fruits and nuts; use a large bowl. - Pour into a greased "brown paper" lined tube pan or possibly small loaf pans. - Place in a cool oven and bake at 250 degrees for 3 hrs. - Cold in pan. - Keep well wrapped.
Papaya Salsa Ingredients: - 2 ripe papayas, washed and peeled and seeds discarded - 2 jalapeno peppers, seeded and finely chopped - 1 cucumber, washed,peeled and chopped - 12 cup red onion, washed,peeled and finely chopped - 12 cup fresh cilantro or 12 cup parsley, washed and finely chopped - 1 clove garlic, peeled,washed and minced - 1 tablespoon lime peel, grated - 12 cup fresh lime juice Directions: - Cut the papaya into 1/2 inch cubes and put the cubes in a bowl. - Add all the remaining ingredients. - Toss to mix. - Garnish with fresh cilantro or parsley. - Serve with grilled chicken or fish.
Savory Watermelon Skewers with Citrus Goat Cheese and Mint Ingredients: - 8 ounces goat cheese - 1 lemon, zested - 2 tablespoons peppercorns, crushed - 1 cup olive oil - Sugared rose petals - 4 cups seedless watermelon, cut into 3/4-inch cubes - Mint leaves - 24 (6-inch) bamboo skewers Directions: - Slice the goat cheese into 1/2-inch cubes. - In a small bowl, combine the goat cheese with lemon zest, peppercorns, and olive oil. - Toss and refrigerate overnight. - Grind sugar rose petals in blender to make a powder and transfer to a small bowl. - Dip each watermelon cube into the rose petal powder to coat. - Remove goat cheese cubes and reserve the citrus oil. - Thread the watermelon, goat cheese, and mint leaves alternately on skewers. - Drizzle the citrus olive oil over the skewers and serve.
Mandarin Orange Souffle Salad Recipe Ingredients: - 2 (3 ounce.) pkg. orange gelatin - 2 c. boiling water - 1 c. orange juice - 2 tbsp. lemon juice - 1 c. mayonnaise or possibly orange yogurt - 2 sm. cans mandarin oranges - 4 ripe bananas, sliced Directions: - Dissolve the gelatin in boiling water. - Add in the orange and lemon juices and mayonnaise. - Beat with rotary beater and then pour into a flat container. - Allow to partly set in the refrigerator. - Remove to bowl and beat again. - Mix in mandarin oranges and sliced bananas. - Refrigeratetill hard. - Unmold or possibly cut into squares. - Serve on lettuce leaves or possibly other greens. - Makes 8 servings.
Coconut Poached Black Bass Ingredients: - 4 whole black bass, about 1 1/2 pounds each, cleaned and filleted, heads and bones reserved - 1 tablespoon extra virgin olive oil - 8 shallots, sliced - 10 Thai chilies, 6 sliced, 4 halved lengthwise - 5 garlic cloves, sliced - 2 lemon grass stalks, outer stems removed, cores halved and pounded - 1 cup ikan bilis - 6 pieces assam skin, rinsed well in cold water - 6 kaffir lime leaves - 5 Thai basil stems, leaves reserved for garnish - 5 Vietnamese coriander (rau ram) stems, leaves reserved for garnish - 4 cilantro roots, cleaned and trimmed - 3 tablespoons coriander seeds - 6-13 1/2-ounce cans coconut milk - 2 teaspoons salt, plus additional, to taste - Freshly squeezed juice and grated zest of 1 lime, plus additional juice and zest to taste - 2 torch ginger petals, julienned, for garnish Directions: - Rinse fillets, fish heads and fish bones well (there should be no blood) and pat dry. - Refrigerate fillets until ready to use. - In stock pot or Dutch oven, heat oil over medium heat. - Add shallots, sliced chilies, garlic and lemon grass, and cook, stirring, until softened, about 5 minutes. - Add fish heads and bones, ikan bilis, assam skins, 4 lime leaves, Thai basil stems, Vietnamese coriander stems, cilantro roots and coriander seeds and cook 2 to 3 minutes more. - Stir in coconut milk and salt. - Simmer, covered, for 1 hour. - Strain liquid into a bowl, wiping out pot. - Add lime juice and zest to coconut mixture; taste and adjust seasoning if necessary. - Arrange fillets back in the pot and cover with coconut milk mixture. - Cook, covered, over low heat, until fish is opaque and just cooked through, 5 to 7 minutes. - Meanwhile, remove stem and spine from remaining lime leaves and discard. - Julienne leaves. - Tear up reserved basil and coriander leaves. - Divide fish among shallow bowls and ladle some coconut mixture on top. - Garnish with halved chilies, julienned lime leaves, torn herbs and ginger, if desired.
Malibu Chicken Bundles Ingredients: - 4 boneless skinless chicken breasts, pounded flat - 12 cup honey dijon mustard, divided - 4 slices honey-roasted ham - 4 slices swiss cheese - 8 ounces unsweetened crushed canned pineapple, well drained, divided in 1/4 - 1 12 cups panko breadcrumbs, bread crumbs may also be used - salt and pepper, to taste - 10 34 ounces reduced-fat cream of chicken soup - 14 cup reduced-fat sour cream - 18 teaspoon tarragon - 2 -4 tablespoons water (optional) Directions: - Spread 1 tablespoon mustard on each flattened breast. - Next layer ham, cheese and pineapple. - Fold chicken over pineapple, tightly and secure with a toothpick to form a bundle. - Refrigerate for 30 minutes - this is optional, but the coolness will allow the bundles to somewhat "set" and they are easier to handle. - In a shallow bowl combine the bread crumbs and salt and pepper. - Brush all sides of bundles with the remaining mustard. - Roll in the bread crumbs and place in a prepared baking dish. - Bake uncovered at 350 for 45-50 minutes or until done. - You may want to broil them the last minute or two to add a nice brown crispiness. - While chicken is cooking, in a small saucepan, combine the soup with the sour cream and tarragon. - Simmer until sauce like consistency. - You may add water if it is too thick. - I don't usually add water and I simmer it approximately 15 minutes on low heat. - Serve over chicken. - Approximately 1/3 cup sauce per bundle.
Orzo with Chicken, Red Pepper, and Shiitakes Ingredients: - 5 tablespoons olive oil - 1 1/3 pounds boneless, skinless chicken breasts (about 4 in all) - Salt - Fresh-ground black pepper - 1 red bell pepper, cut into 1/2-inch pieces - 1/4 pound shiitake mushrooms, stems removed, caps cut into 1/4-inch slices - 1/2 teaspoon dried thyme - 2 cloves garlic, minced - 1 pound orzo - 1/4 pound mild goat cheese, such as Montrachet - 1/3 cup heavy cream - 1/4 cup chopped fresh parsley Directions: - In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. - Season the chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper. - Put the chicken in the pan and cook for 5 minutes. - Turn and cook until just done, about 5 minutes longer. - Remove. - When the chicken is cool enough to handle, cut the breasts crosswise into 1/4-inch slices. - Heat 2 tablespoons of the oil in the same pan over moderately high heat. - Put in the bell pepper, shiitakes, thyme, and 1/8 teaspoon salt. - Cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes. - Add the garlic and cook, stirring, for 30 seconds longer. - Remove from the heat. - In a large pot of boiling, salted water, cook the orzo until just done, about 12 minutes. - Reserve 1/2 cup of the pasta water; drain the orzo. - In the frying pan, combine the reserved pasta water with the remaining 2 tablespoons oil, the goat cheese, cream, 3/4 teaspoon salt, and 1/4 teaspoon pepper. - Bring almost to a simmer over moderate heat, stirring, until smooth, about 2 minutes. - Add the orzo, chicken, and 3 tablespoons of the parsley and stir to combine. - Serve topped with the remaining 1 tablespoon parsley.
Homemade Apple Almond Granola Bars Ingredients: - 2- 1/2 cups Rolled Oats - 1/4 cups Ground Flax Seed - 1/4 cups Oat Bran - 1/4 cups Wheat Bran - 1/2 teaspoons Salt - 2 teaspoons Baking Powder - 1 teaspoon Cinnamon - 13 cups Sugar Substitute - 1/4 cups Flaked Unsweetened Coconut - 1 cup Non-fat Milk - 1/4 cups Honey, You May Want To Add More If You Prefer Your Granola Sweeter - 1 Egg, Lightly Beaten - 1 Tablespoon Vanilla Extract - 1 Small Apple, Finely Chopped - 23 cups Raw Almonds, Chopped Directions: - 1. - Preheat oven to 350 degrees F. Spray a 9x13 pan with nonstick cooking spray. - 2. - In a large bowl, stir together the oats, flax seed, oat bran, wheat bran, salt, baking powder, cinnamon, sugar substitute, and coconut until well combined. - 3. - Add in the milk, honey, egg, and vanilla. - Stir until combined. - 4. - Stir in the apples and almonds. - 5. - Press into pan. - Bake for 15-20 minutes or until edges start to brown. - 6. - Let cool for 10 minutes, then cut into bars. - Let cool completely.
Carrot and Cucumber Raita Ingredients: - 1 cup plain low-fat yogurt - 1/2 cup BREAKSTONE'S Sour Cream - 4 carrots, shredded Target 2 lb For $3.00 thru 02/06 - 2 cucumbers, peeled, seeded and shredded - 2 Tbsp. chopped fresh mint - 1 tsp. minced fresh garlic Directions: - Mix yogurt and sour cream in medium bowl. - Add remaining ingredients; mix lightly. - Cover. - Refrigerate several hours or until chilled.
Lemon Berry Muffins Ingredients: - 1 1/2 cups Honey Maid Graham Crumbs - 1 1/2 cups all-purpose flour - 1 cup granulated sugar - 1 Tbsp. Magic Baking Powder - 1/4 tsp. salt - 1/2 cup fresh lemon juice - 2 tsp. grated lemon rind - 1/2 cup oil - 3/4 cup milk - 2 eggs - 1 1/2 cups cranberries or raspberries, fresh or frozen Directions: - IN large bowl, combine flour, graham crumbs, sugar, baking powder and salt. - MIX, together lemon juice and rind, oil, milk and eggs. - Mix with dry ingredients until flour mixture is just moistened. - Gently stir in the fruit. - Spoon into 12 paper-lined or greased muffin cups. - BAKE in 400F (200C) oven for 20 to 25 minutes or until a toothpick inserted in centre of one of the muffins comes out clean.
Leftover Chicken And Green Bean Fried Rice Ingredients: - 1 cup cooked rice - 1 thinly slice onion - 2 cup dice green bean - 1 tbsp teriyaki sauce or light soy sauce - 1 dash salt and pepper - cup leftover dice orange chicken Directions: - in pan with 1 tsp oil sautee onion and green bean - add chicken and rice with sauce mix well for another 2 minute
Potato Garlic Soup Ingredients: - 1 12 tablespoons olive oil - 1 medium onion, chopped - 9 large garlic cloves, chopped - 2 stalks celery, sliced - 6 medium yukon gold potatoes, chopped - 6 cups broth - 2 sprigs fresh thyme or 12 teaspoon dried thyme - 1 cup half-and-half cream or 1 cup evaporated milk - salt & freshly ground black pepper - chopped fresh parsley Directions: - 1. - Heat oil over low-med heat. - Saute onions, garlic, and celery until onions are translucent. - and the garlic is golden. - 2. - Add potatoes, broth, and thyme and bring to a boil over high heat. - Lower heat and simmer, partially covered, 1 hour. - 3. - With a potato masher or slotted spoon, mash the potatoes a bit. - The soup should have a rustic rather than refined texture. - 4. - Add the half-n-half or evaporated milk and season with salt and pepper. - Heat through but do not boil. - 5. - Serve garnished with parsley.
Spinach Strawberry Balsamic Pizza Ingredients: - 1 package Pizza Dough (or Homemade) - 2 bunches Spinach - 5 whole Strawberries - 1/2 cups Goat Cheese Crumbles - 3 whole Slices Cooked Bacon - 1 dash Balsamic Vinegar - 2 dashes Honey Directions: - Preheat oven to 420 degrees F. - Stretch or roll our dough on a pizza stone or on parchment paper-lined cookie sheet. - Spread spinach over dough (I used 2 big handfuls). - Slice strawberries and layer them on top of spinach. - Sprinkle goat cheese and crumble bacon over the top. - Drizzle of vinegar and honey over the top. - Bake for about 15 minutes until crust is golden and cooked through. - Drizzle additional honey and balsamic (optional) to serve.
Roasted Root Veggie Bisque Ingredients: - 1 lb carrot, peeled - 1 lb parsnip, peeled - 2 lbs butternut squash, peeled and seeded - 4 tablespoons olive oil, divided - 1 tablespoon butter - 1 12 teaspoons kosher salt - 12 teaspoon fresh ground black pepper - 6 -8 cups chicken stock - 1 cup leek, sliced Directions: - Dice carrots, parsnips, sweet potato and squash into 1 inch cubes. - Divide between two cookie sheets, drizzle with 3 tbsp olive oil and sprinkle with salt & pepper. - Toss well to coat. - Roast for about 30 minutes, turning once, or till just about tender. - Meanwhile, in large soup kettle, saute leeks in 1 tbsp olive oil and 1 tbsp butter, for about 10 minutes. - When veggies are roasted, add to kettle along with 6 cups of chicken stock. - Simmer 1 1/2 hours or till veggies are very tender. - Puree about 3/4 of soup. - I like to leave some veggies unpureed for texture. - If too thick add enough stock to get desired consistancy. - Serve with croutons or crackers.
Super-Fine Breakfast Smoothie Ingredients: - 0.5 (7 1/2 ounce) package silken tofu - 12 banana - 1 cup frozen strawberries - 1 cup orange juice - 1 tablespoon wheat germ - honey, if desired - ice cube, if desired Directions: - I've never measured the ingredients for this, feel free to adjust for personal taste in consistency. - Combine all ingredients in a blender, food processor, or with a hand-held food mixer. - You can use yogurt in place of the tofu, but the tofu is great protein in the morning, and you can't even taste it. - Run marathon. - Spring clean. - Paint outside of house. - You get it. - Note for Vegan option do not use honey.
Crudite Platter with Chipotle Ranch Dressing Ingredients: - Kosher salt, as needed - 1 broccoli stalk, trimmed into florets, about 3 cups - 8 ounces asparagus, stalks peeled, woody ends trimmed - 1 red bell pepper, seeded, and cut into strips - 1 yellow bell pepper, seeded, and cut strips - 1 bunch radishes (with greens attached) - 2 kirby cucumbers, cut into spears Directions: - Bring a large pot of water to a boil and salt it generously. - Fill a large bowl with ice water and salt that as well. - Drop the broccoli into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. - Scoop them out of the water and immediately plunge the broccoli into the ice water; this stops their cooking and sets their color. - Cool, remove them from the ice water, and pat dry. - Repeat with the asparagus, cooking 1 to 2 minutes depending on how thick they are. - Arrange all the vegetables on a large serving platter and serve with the chipotle dip. - 2 cloves garlic - 1/2 teaspoon kosher salt - 1/3 cup mayonnaise - 2 tablespoons buttermilk - 1 tablespoon chipotle hot sauce - 3 tablespoons minced fresh cilantro leaves - 1 scallion (white and green parts), very thinly sliced - 1/2 teaspoon finely grated orange zest - For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. - Scrape the paste into a small bowl, add the remaining ingredients, and whisk well to make a creamy dressing.
Just Peachy Ingredients: - 12 cup part-skim ricotta cheese - 1 12 cups diced peaches - 1 cup grapes - 2 teaspoons almond extract - 1 tablespoon apricot jam - 14 cup chopped almonds Directions: - Blend all ingredients together with six ice cubes until desired consistency.
Chilled Celery, Watercress and Fennel Soup Ingredients: - 1/4 cup (1/2 stick) butter - 8 stalks celery, sliced (about 4 cups) - 1 onion, chopped - 1 cup chopped fresh fennel bulb - 2 garlic cloves, sliced - 1/2 teaspoon chopped peeled fresh ginger - 3 3/4 cups canned low-salt chicken broth - 1/4 cup dry white wine - 1 large bunch watercress, trimmed (about 4 cups) - Plain yogurt (optional) Directions: - Melt butter in large pot over medium heat. - Add celery, onion, fennel, garlic and ginger. - Cover pot. - Cook until vegetables are almost tender, stirring occasionally, about 20 minutes. - Add broth and wine. - Bring to boil. - Cover and simmer until vegetables are tender, about 10 minutes. - Remove from heat and mix in watercress. - Let stand 5 minutes. - Working in batches, puree soup in blender until smooth. - Transfer to large bowl. - Season to taste with salt and pepper. - Cover and refrigerate until cold, at least 4 hours. - (Can be prepared 1 day ahead. - Cover and keep refrigerated.) - Ladle soup into bowls. - Top with dollop of yogurt, if desired.
Grandma's Meatballs Ingredients: - 2 eggs - 2 lbs ground beef - 1 small onion, chopped - 1 teaspoon salt - 1 teaspoon sugar - 12-1 cup mashed potatoes - 1 slice bread - 34 cup milk Directions: - Beat eggs with milk. - Soak bread in egg mixture. - Form into balls with remaining ingredients. - Fry in oil in large frying pan over medium to medium-high heat until cooked through.

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