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Chicken Curry Casserole Ingredients: - 2 cups chicken cubed, cooked - 1 cup rice uncooked - 1 cup milk - 1/4 cup scallions, spring or green onions sliced - 2 teaspoons curry powder - 18 teaspoon garlic powder - 18 teaspoon red pepper flakes or ground cayenne pepper - 10 3/4 ounces soup, cream of celery condensed, can - 2 ounces pimentos diced, drained - 1 large eggs hard cooked, peeled, sliced - 13 cup almonds sliced, toasted - 1/4 cup raisins, seedless Directions: - Heat the oven to 350F (180C). - Mix all of the ingredients, except the egg, almonds and raisins, together in an ungreased 2-quart casserole. - Bake, uncovered, for 45 to 55 minutes or until all the liquid is absorbed and the rice is tender. - Serve topped with the egg, almonds, and raisins.
Blushing Bunny Recipe Ingredients: - 10 1/2 ounce Tomato soup - 1/4 tsp Dry mustard - 1/2 lb Sharp cheese, cut in pcs - 1 x Egg, slightly beaten Directions: - Heat butter in skillet, stir in cheese and heat. - Add in seasonings. - Add in cream slowly. - Remove skillet from fire and beat in egg. - Serve warm on thin toast. - Makes 4 servings.
Anisette Recipe khristinawen Ingredients: - 1/2 gallon alcohol (Everclear) - 1/2 gallon water - 2 lbs superfine sugar - 1 bottle anisette flavoring Directions: - Pour 1/2 gallon of alcohol to 1 gallon empty jug. - Add anisette flavoring. - Pour sugar into saucepan with 1/2 gallon of water. - Heat until sugar melts but do not boil. - Allow to cool to room temperature. - Pour sugar/water mixture into the jug.If you want it stronger, do not add all of the water mixture. - Put lid on jug and shake to mix. - Keep jug in a cool, dark place. - Let age for at least 10 minutes and enjoy!
Toasted Pound Cake with Vanilla Ice Cream and Chocolate-Honey Sauce Ingredients: - 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped - 1/2 cup (1 stick) unsalted butter - 3 tablespoons honey - 1 12-ounce pound cake, cut into 12 slices - 1/3 cup Grand Marnier or other orange liqueur - Vanilla ice cream - 1/2 cup coarsely chopped toasted pecans - 2 1/2 teaspoons grated orange peel Directions: - Stir chocolate, butter and honey in top of double boiler set over simmering water until melted and smooth. - (Sauce can be prepared 3 days ahead. - Cool completely. - Cover and refrigerate. - Stir in top of double boiler until heated through before using.) - Working in batches, toast pound cake slices in electric toaster or on barbecue grill until golden. - Generously brush both sides of cake slices with liqueur. - Cut cake slices diagonally in half, forming triangles. - Drizzle warm chocolate-honey sauce on plates. - Scoop ice cream atop sauce. - Place 3 cake triangles on each plate. - Sprinkle with pecans and orange peel and serve.
Pelau Ingredients: - 3 tablespoons vegetable oil - 13 cup sugar (white or brown) - 1 (2 1/2-3 lb) whole chickens, cut up - 1 onion, chopped - 2 garlic cloves, minced - 1 12 cups pigeon peas, soaked overnight or 1 12 cups substitute black-eyed peas - 2 cups rice (do not use instant rice) - 3 cups water - 1 cup coconut milk - 2 cups fresh squash, cubed (Hubbard or Butternut is fine) - 2 carrots, chopped - 14 cup chopped parsley - 1 teaspoon dried thyme - 1 bunch scallions or 1 bunch green onion, chopped including the greens - 14 cup ketchup - 3 tablespoons butter Directions: - Heat the oil in a heavy pot or skillet. - With the heat on high, add the sugar and let it caramelize until it is almost burned, stirring constantly. - Add the chicken (or meat) and stir until all the pieces are covered with the sugar. - Reduce the heat to medium, add the onion and garlic and cook, stirring constantly for 1 minute. - Drain the pigeon peas and add them to the pot along with the rice, water, and coconut milk. - Reduce the heat and simmer, covered, for 30 minutes. - Add the remaining ingredients, stir until well mixed, cover and cook until the vegetables are tender, about 20 to 30 minutes. - The pelau should be moist at the end of the cooking time.
Grilled Shrimp with Ancho Pasilla Sauce Ingredients: - about 16 bamboo skewers - 2 pounds large shrimp (about 48) - 1/2 cup Ancho Pasilla Sauce - Warm Tortillas - additional Ancho Pasilla Sauce - chopped avocado - chopped white onion Directions: - Soak skewers in water at least 30 minutes and up to several hours. - Shell and devein shrimp. - Holding 2 skewers parallel and slightly apart, thread 6 shrimp onto them (this will facilitate turning them on the grill). - Thread remaining shrimp onto pairs of skewers in same manner. - Brush both sides of shrimp with ancho pasilla sauce and discard any remaining sauce. - Marinate shrimp, covered and chilled, at least 30 minutes and up to 6 hours. - Prepare grill. - Grill shrimp on a well-oiled rack set 5 to 6 inches over glowing coals 2 minutes on each side, or until just cooked through. - (Alternatively, shrimp may be broiled on rack of a broiler pan under a preheated broiler about 3 inches from heat 3 to 4 minutes on each side.) - Remove shrimp from skewers and serve with accompaniments.
1 2 3 4 Cake Filling And Topping By James Beard Recipe Ingredients: - 3/4 c. Orange juice, strained - 2 Tbsp. Lemon juice - 3/4 c. Sugar, granulated - 1 Tbsp. Orange rind, finely grated Directions: - Makes: Icing and filling for one cake. - SEE: Cake, 1-2-3-4 Cake by James Beard for the cake recipe. - Mix the orange juice, lemon juice, sugar and orange rind together and drizzle the mix over the three still hot cake layers. - Be careful not to let it all soak into one spot. - Then pile the layers on top of each other. - The juice mix will give the cake a lovely, fresh, fruity flavor and it is not rich like a chocolate or possibly other candy flavored icing. - Leave the cake to cold.
7-Grain Bread Ingredients: - 180 grams Bread (strong) flour - 30 grams Rye flour - 30 grams Graham flour - 10 grams Wheat bran - 10 grams Wheat germ - 5 grams Ground flax seed - 5 grams Amaranth - 25 grams Hoshino natural yeast - 150 ml Water - 8 grams Molasses - 3 grams Soybean oil - 50 grams Leftover rice (1 part brown rice : 2 parts white rice) - 3 grams Salt Directions: - When preparing the rice, let it sit in the water for 2~3 hours before cooking. - Put all the ingredients into the bread maker case, set the bread maker to the fermentation course, and turn on the switch. - That's all! - It makes a rather heavy bread, but it's chewy and full of flavor. - If you toast it, it'll be crispy and delicious.
Philly Cheesesteaks Ingredients: - 8 ounces, weight White Velveeta - 1/2 teaspoons Black Pepper - 1/4 teaspoons Cayenne Pepper - 1/4 cups Milk - 6 Tablespoons Butter - 6 whole Deli Rolls - 1- 1/2 pound Thinly Shaved Good Quality Deli Roast Beef - 1 whole Yelow Onion, Peeled And Sliced Thick - 1 whole Green Bell Pepper, Seeded And Sliced Thick - 1 whole Yellow Bell Pepper, Seeded And Sliced Thick - 1 whole Red Bell Pepper, Seeded And Sliced Thick - Spicy Mustard, Horseradish, Worcestershire Sauce, Hot Sauce (optional) Directions: - First make the cheese sauce by combining the Velveeta, black pepper, cayenne, and milk in a small pan. - Heat over low heat, stirring occasionally, until its melted and hot. - Keep warm. - Melt 2 tablespoons butter on a griddle over medium heat, then place the deli roll halves on the griddle until golden brown. - Set aside. - Heat 2 more tablespoons butter in a large skillet over medium-high heat. - Throw in the roast beef and move it around with a spatula, breaking it up a bit as you go. - Cook/warm for about a minute or so, then remove it to a plate and set it aside. - Add the remaining tablespoons butter to the same skillet and throw in the onions and peppers. - Reduce the heat to medium-low and cook the veggies until dark golden and soft, about 8 to 10 minutes. - To build the sandwiches, place a pile of beef on the bottom half of each roll. - Spoon cheese sauce over the beef. - Top with peppers and onions, then top with more cheese sauce. - Place the top half of the roll on top and serve immediately! - Options: * Spread spicy mustard on the rolls before building the sandwiches * Mix horseradish with mayo and spread it on the rolls before building the sandwiches * Add a few dashes of Worcestershire or hot sauce to the meat and peppers while cooking. - * Add prepared horseradish to the cheese sauce.
Texas Bean Dish Ingredients: - 1 (16 ounce) can great northern beans, undrained - 1 (16 ounce) can stewed tomatoes, undrained - 1 medium yellow onion, peeled and diced - 1 green bell pepper, seeded and diced - 2 cups okra, roughly chopped (or green beans) - 4 small serrano chilies, seeded and minced - 1 teaspoon cumin - 1 teaspoon red pepper flakes - salt and pepper, to taste - 1 cup colby-monterey jack cheese, grated Directions: - Cook beans in pan until tender/thoroughly heated, then drain. - Return beans to pan. - Add tomatoes, onion, bell pepper, okra or green beans, and chillies to beans and stew until onion is tender. - Add cumin, red pepper flakes and salt & pepper. - Mix thoroughly. - Place in casserole dish at 350F for 25 minutes. - Remove from oven and top with cheese. - Serve.
Parsley Garlic Butter Ingredients: - 1 stick (1/2 cup) unsalted butter, softened - 1/2 cup finely chopped fresh flat-leaf parsley - 2 tablespoons minced shallot - 2 tablespoons fresh lemon juice - 1/2 teaspoon minced garlic - 1 teaspoon salt - 1/4 teaspoon black pepper Directions: - Puree all ingredients in a food processor until smooth.
7-Layer Mexican Salad Ingredients: - 4 cups fresh chopped spinach leaves - 2 medium tomatoes, chopped - 1/2 cup green onions, chopped - 8 large black olives, sliced - 1 cup red kidney beans, cooked or canned without added salt, drained - 1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese - 1/4 cup TACO BELL Thick & Chunky Mild Salsa - 1/4 cup KRAFT Lite Ranch Dressing - 4 small whole wheat s - 4 tsp. trans fat free canola-based soft margarine - 4 kiwi - 32 fl oz (4 cups) drinking water Directions: - Layer spinach, tomato, onion, olives and beans divided evenly into 4 servings; top each with 1/4 cup cheese and 1 Tbsp. - each salsa and dressing. - Cover. - Refrigerate until ready to serve. - Enjoy with a bagel spread with margarine and a kiwi per person. - Serve each person an 8 fl oz glass of water with the meal.
Banana Loaf Ingredients: - 1- 3/4 cups flour, all-purpose - 2 1/4 teaspoons baking powder double acting - 1/2 teaspoon salt - 13 cup vegetable shortening or 1/3 cup unsalted butter - 23 cup sugar - 1/2 teaspoon lemon zest grated - 2 large eggs - 3 each bananas ripe - 1/2 cup nuts broken - 1/4 cup apricots, dried finely chopped Directions: - Set out ingredients to warm to room temperature. - Preheat oven to 350?F. - Grease bread pan. - Prepare ingredients: Grate lemon rind and set aside. - Mash bananas (you should have 1? - cups). - Finely dice the apricots and nutmeats, if used. - Sift together the flour, baking powder, and salt. - Set aside. - Blend the shortening (or butter), sugar, and lemon rind until creamy, then beat in the eggs and banana pulp. - With the mixer at slow speed, add the sifted ingredients to the sugar mixture. - Increase speed to medium and beat the batter until smooth. - Fold in apricots and nutmeats. - Scrape the batter into the pan. - Bake about 1 hour or until done (a toothpick inserted in the center of the loaf should come out clean). - Turn out on a rack and cool before slicing.
Chinese Barbecue Sauce Ingredients: - 1 cup tennessee whiskey - 1 cup ketchup - 1 cup firmly packed brown sugar - 34 cup cider vinegar - 2 tablespoons orange zest - 14 cup fresh squeezed orange juice, divided - 12 cup finely chopped onion - 1 tablespoon Chinese five spice powder - 34 teaspoon ground ginger - 2 tablespoons soy sauce - 1 tablespoon cornstarch Directions: - Combine all ingredients except 2 tbsp of the orange juice and the cornstarch. - Bring to a boil over medium high heat. - Reduce heat and simmer uncovered for 25 minutes,stir occasionally. - Mix cornstarch with remaning 2 tbsp of orange juice until smooth,stir into sauce. - Increase temperature to medium high. - Bring to a boil,stirring constantly until sauce thickens. - Brush sauce on grilled chicken,steak or fish during last 5 minutes of grilling.
Peach Glazed Ham Ingredients: - 1 fully cooked ham, about 7 to 9 pounds - 1 (20-ounce) jar peach preserves - 1 1/2 tablespoons Creole mustard, spicy mustard, or Dijon - 2 tablespoons peach liqueur (Schnapps) or peach nectar - 2 tablespoons lemon juice - Dash cinnamon Directions: - Place ham in a large roasting pan and bake as directed on the wrapping, about 18 minutes per pound. - Combine remaining ingredients, in a small bowl and stir until smooth. - Remove the ham from the oven and score the skin in a diamond pattern. - Spoon the glaze over, spreading to coat completely. - Return the ham to the oven and bake for about 30 minutes longer. - Chef's Note: To make really special, take small can pineapple rings, drain syrup and place pineapple rings on top of the glazed ham. - Secure the pineapple to the ham with wooden cocktail sticks. - Then take small jar of cocktail cherries and place 1 cherry in the center of each pineapple ring and continue to baste with the glaze during the cooking process. - This makes a good looking ham for a summer buffet table.
Baked Salmon and Vegetables Ingredients: - 200 grams salmon fillet (without skin) - To taste salt and pepper - 1 tbsp olive oil Directions: - Season the salmon fillet with salt and pepper on both sides. - Place the vegetable on baking paper, put the hardest to cooked on the bottom layer. - Put salmon fillet on top the vegetables layers, springkle with olive oil, the fold the baking paper into a paper bag. - Bake at 180C for 30-45 min. - You can add more herb; basil, thyme ect. - too.
Festive Bread Ingredients: - 8 cups flour - 2 eggs - 14 ounce yeast - 1 cup soda water - 1 teaspoon salt - 1 teaspoon sugar - 2 -3 tablespoons olive oil - 1 14 cups warm milk - 12 cup butter Directions: - Put the yeast in 1/3 of the warm milk and add the sugar and 1/2 cup flour. - Stir and let rest until doubled. - In a deep bowl sieve the flour and make a well in the middle. - Add the salt, 1 whole egg and 1 egg white, the risen yeast, the rest of the warm milk and the soda water. - Knead until bubbles appear on the dough. - Make it into a ball, raise it and hit it strong 100 times on the table/counter top. - (That's the secret to its amaizingly light texture). - Knead again and divide into 3 equal parts. - Roll each part into a rectangle about 10 inches long. - Brush the first rectangle with melted butter, place the second on top, brush with butter and place the third one on top, again brushed with butter. - Roll the stack into a single roll and cut it into eight pieces. - Place one slice in the middle of the buttered baking tray, arranging the left seven pices around it. - Cover with a cloth and leave to rest in a warm place until it doubles in size. - Pour the olive oil into the remaining egg yolk , stir and brush the bread with it. - Bake in a preheated oven at 375 degrees F about an hour. - After taking it out of the oven sprinkle with cold water and cover with a cloth.
Easy Three Layer Pineapple Salad Ingredients: - 1 (6 ounce) package lemon Jell-O gelatin - 3 cups boiling water - 1 (20 ounce) can crushed pineapple, juice reserved - 1 (8 ounce) package cream cheese, well softened - 1 (16 ounce) Cool Whip Topping, thawed - 34 cup sugar - 3 tablespoons lemon juice - 3 tablespoons water - 2 tablespoons all-purpose flour - 2 egg yolks, Lightly Beaten Directions: - Dissolve Jello in 3 cups of water and add pineapple. - Pour into a 13x9 glass dish and chill until almost set, about 45 minutes - 1 hour. - In a mixing bowl, beat cream cheese and cool whip until smooth. - Carefully spread over jello and chill for 30 minutes. - In a saucepan over medium heat, combine sugar, lemon juice, water, flour, egg yolks and reserved pineapple juice and bring to a boil, stirring constantly. - Cook about 1 minute or until mixture thickens then allow it to cool. - Carefully spread above mixture over cream cheese layer and chill for at least an hour before serving. - Cook time is chill time.
Apple Tarts with Apple Ice Recipe Ingredients: - 1 pound frozen puff pastry dough (look for one with all butter), thawed according to directions - 7 Granny Smith apples (or other tart, crisp baking apples) - 3/4 cup lemon juice - 1 egg yolk - 4 ounces frangipane or pure almond paste (not marzipan), such as Odense - 1/2 cup granulated sugar - Powdered sugar, for garnish - Caramel Sauce - Apple Ice Directions: - Heat the oven to 400 degrees F. Roll the puff pastry to a thickness of 1/4 inch (the store-bought variety will most likely already be this thickness). - With a 5-inch cookie cutter, or using a dish and a knife, cut the dough into 8 circles, 5 inches in diameter, and place on a baking sheet lined with parchment paper. - Poke a few holes in each pastry round with a fork, and place the baking sheets in the refrigerator so that the dough can rest. - Peel and core the apples. - Cut each apple in half and slice very thinly with a knife. - Brush each slice with lemon juice and set aside. - Make an egg wash by whisking together the egg yolk and 2 teaspoons of water in a small bowl. - Remove the pastry rounds from the fridge and brush the surface of each with egg wash. - Roll a teaspoon of almond paste into a ball, flatten it like a coin, and place it in the center of a pastry round; repeat with the other rounds. - Using about 3/4 of an apple per tart, layer apple slices around the almond paste, creating a circular fan of apples around the tart and leaving most of the almond paste center exposed. - Place tarts in the fridge to rest for 20 minutes. - Remove the tarts from the refrigerator and sprinkle each with 1 tablespoon granulated sugar. - Bake 15 minutes or until golden brown. - Dust each tart with powdered sugar and drizzle with . - Serve some with each tart.
Spooky Lychee Sangria Ingredients: - 1 bottle red wine, such as Cabernet or Zinfandel - 1 cup ginger beer - 1 cup lychee juice - 1/2 cup pomegranate juice - 2 tablespoons Honey Syrup, recipe follows - 1 red apple, sliced - 1 lime, sliced - 1 orange, sliced - 16 fresh lychee, peeled and cut around the pits (discard pits) - 8 candy teeth - 1/2 cup honey Directions: - Combine the wine, ginger beer, lychee juice, pomegranate juice, Honey Syrup and apple, lime and orange slices in a pitcher with ice. - Divide the mixture among 8 Burgundy glasses. - Garnish with the fresh lychee (2 per portion), and place the teeth (1 per portion) on the rim of each glass by making an incision in the candy. - Add the honey and 1/2 cup water to a small saucepan and cook, stirring, until the honey and water are well combined and warmed. - Remove from the heat and let cool completely. - Keep covered in the refrigerator up to 2 weeks. - Yield: About 1 cup
Crumbed Seasoned Snapper with Salsa Ingredients: - 4 x 125g snapper fillets - 1/2 cup plain flour - 2 tablespoons KRAFT FREE Mayonnaise - 1 cup seasoned stuffing mix - canola cooking spray - 1 cup salsa - steamed seasonal vegetables, for serving Directions: - Dust the snapper fillets in the flour, shake off the excess. - Spread the fillets evenly with mayonnaise and toss in the seasoned breadcrumbs. - Chill. - Spray a fry pan with canola and fry the fish over a medium heat until cooked through and golden. - Place the fillets onto serving plates, drizzle with salsa and vegetables. - Serve immediately.
Asparagus Salad with Kaffir-Lime Curry and Peanuts Ingredients: - 1 large egg yolk - 2 teaspoons Madras curry powder - 2 teaspoons finely grated lime zest - 1 fresh kaffir lime leaf, minced (see Note) - 1/4 cup fresh lime juice - 1 1/2 teaspoons minced peeled fresh ginger - 1 1/4 cups grapeseed or vegetable oil - Kosher salt - Cayenne pepper - 2 pounds asparagus - 1 tablespoon Asian fish sauce - 1/2 small garlic clove, minced - 1/2 teaspoon sugar - 1 Fresno chile or jalapenohalved lengthwise, seeded and thinly sliced crosswise - 1/4 cup lightly packed torn Thai basil leaves - 1/4 cup lightly packed torn mint leaves - 1/4 cup finely chopped unsalted roasted peanuts Directions: - In a mini processor, combine the egg yolk with the curry powder, lime zest, kaffir lime leaf, 1 tablespoon of the lime juice and 1 teaspoon of the ginger and puree until nearly smooth. - With the machine on, gradually add 1 cup of the oil in a very thin stream until emulsified. - Season the kaffir-curry sauce with salt and cayenne and scrape into a bowl. - Fill a large bowl with ice water. - In a large saucepan of salted boiling water, blanch the asparagus until crisp-tender, 2 to 3 minutes. - Using tongs, transfer the asparagus to the ice bath to cool, then drain well and blot dry. - In another large bowl, whisk the remaining 3 tablespoons of lime juice with the fish sauce, garlic, Thai chile, sugar and the remaining 1/2 teaspoon of ginger. - Gradually whisk in the remaining 1/4 cup of oil and season lightly with salt. - Add the asparagus, Fresno chile, basil, mint and peanuts and toss well. - Season the asparagus salad with salt. - Dollop some of the kaffir-curry sauce onto plates, top with the asparagus salad and serve.
Roasted Root Vegetables Ingredients: - 1 large onion, halved and cut into 1/2 inch thick wedges - 1 large sweet potato, peeled, halved, and cut into wedges - 2 carrots, peeled and cut into 1-inch chunks - 1 medium celery root, peeled and cut into 1-inch chunks - 1 turnip, peeled and cut into bite-size chunks - 2 tablespoons olive oil - salt & fresh ground pepper - 1 teaspoon chopped garlic Directions: - Preheat oven to 400 degrees. - On a rimmed baking sheet, toss together onions, sweet potato, carrots, celery root, and turnip. - Add oil and toss to coat. - Season liberally with salt and pepper. - Spread out in a single layer. - Roast in preheated oven for 30 minutes. - Add garlic, and continue roasting until the edges of most of the vetables have browned and they are uniformly tender but not mushy (about 5 more minutes). - Serve immediatedly or cool and refrigerate in a tightly closed container for up to 1 week. - Makes 6 servings.
Quick-Prep Salmon & Broccoli Quiche Ingredients: - 2 cups frozen chopped broccoli - 1 frozen pie crust (9 inch) - 1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided - 1 can (6 oz.) salmon, drained, flaked Walmart Supercenter 1 lb For $5.00 thru 02/14 - 4 eggs - 1/2 cup milk - 1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing Directions: - Heat oven to 375F. - Place broccoli in pie crust; top with 1/2 cup cheese and salmon. - Whisk eggs, milk and dressing until blended; pour over ingredients in pie crust. - Top with remaining cheese. - Bake on lowest oven rack 50 min. - or until knife inserted in center comes out clean.
Lazyman's Cabbage Rolls Ingredients: - 1 bag Coleslaw Mix - 1 lb pork sausage, ground up - 2 cloves garlic - 1 tsp ginger - 1/2 onion, diced Directions: - Brown crumbled sausage - Add all other ingredients on top of browned sausage, cover and cook 5 minutes on medium heat - Toss and serve
Veal Shanks With Carrots And Coriander Ingredients: - 2 tablespoons olive oil - 4 veal shanks, about 1 1/2 pounds each - 1 large leek, rinsed, thinly sliced - 6 cherry tomatoes - 1 teaspoon fresh ginger - 2 cloves garlic, peeled and smashed - 1 teaspoon fresh thyme - 4 sprigs parsley - 4 sprigs coriander - 1 tablespoon coriander seeds, cracked - 1/4 teaspoon dried chili pepper flakes - 1/4 inch cinnamon stick - 1 cup white wine - 1 quart chicken broth (homemade or low-sodium canned) - 1/2 teaspoon salt - 1 teaspoon fresh ground pepper - 8 small carrots, peeled, sliced paper thin - 1/2 cup coriander leaves, minced - 1/4 cup minced chives Directions: - Heat the olive oil in a heavy-bottom pot over medium-high heat. - Sear the veal shanks about 3 to 5 minutes on each side. - Remove any burnt pieces of meat or fat and discard. - Add remaining ingredients except for the sliced carrots, minced coriander and chives. - Bring the broth to a boil. - Lower heat and simmer until the meat is tender and pulls away from the bone, about 1 1/2 to 2 hours. - Turn the shanks over after 45 minutes. - Take the veal out of the pot and place it in a shallow serving bowl. - Strain the cooking liquid through a sieve lined with cheesecloth and pour it into a saucepan. - Season to taste. - Bring to a boil, lower the heat and simmer until it reduces to 2 cups, about 15 minutes. - Add the sliced carrots and simmer over medium heat until tender, about 3 to 5 minutes. - Pour the sauce over the veal and garnish with coriander leaves and minced chives.
Pancakes Ingredients: - 2 cups Bisquick - 1 cup milk - 2 eggs Directions: - Heat griddle, skillet or electric griddle over medium high to 375 F; grease with cooking spray,vegetable oil or shortening. - Stir all ingredients until blended. - Pour by slightly less than 1/4 cupful onto hot griddle. - Cook until edges are dry. - Turn & cook until golden. - For thinner pancakes, use 1 1/2 cups milk. - High Altitude(3500-6500 ft) No changes.
Spicy Vinegared Cucumbers Ingredients: - 1 -2 medium cucumber - 12 cup rice vinegar - 14 cup water, plus - 2 tablespoons water - 12 teaspoon salt (optional) - 14 teaspoon red pepper flakes (or more if you like it hot) Directions: - Slice cucumbers in quarters lengthwise. - Seed if desired. - Chop into chunks. - Place in shallow bowl with lid. - Mix together the rest of the ingredients. - Pour over cucumbers. - Make sure all cucumbers are covered. - Marinade at least 30 minutes.
Sweet Red Chili Chicken Satay Ingredients: - 2 pounds boneless skinless chicken thighs, or 8 thighs each cut into 3 pieces - 1/2 cup sweet chili sauce - 1/2 cup pineapple juice - 1 tablespoon plus 1 teaspoon soy sauce - 2 teaspoons minced garlic - Oil, for grill - Special equipment: 24 bamboo skewers, soaked in water 20 minutes Directions: - Cut the chicken thighs into 1/2-wide long strips and place into a large resealable bag. - In a bowl, whisk together the chili sauce, pineapple juice, soy sauce, and garlic. - Pour the marinade into the bag over the sliced chicken. - Seal the bag and toss to coat completely. - Place the bag into a large bowl and put into the refrigerator to marinate for at least 1 hour or as long as overnight. - To serve: Preheat a grill or grill pan over medium-high heat. - Thread the chicken strips onto the skewers. - Oil the grill gates and place the chicken on the grill. - Cook until the chicken is just cooked through, 4 to 5 minutes per side. - Remove from the heat and serve immediately.
Zucchini Pancakes Ingredients: - 2 cups zucchini, shredded - 2 eggs - 3 tablespoons flour (more if needed) - 2 tablespoons parmesan cheese - 1 tablespoon sherry wine - 1 teaspoon chives - 14 teaspoon parsley - garlic salt - salt and pepper Directions: - Drain zucchini; put in bowl and mix in rest of ingredients. - If mixture is too thin, add more flour. - Fry like pancakes, over medium heat until brown.
Vegetable Frittata with Pasta Chip Crust Ingredients: - 4 ounces, weight Pasta Chip Crackers (I Used The Marinara Flavor) - 1 Tablespoon Unsalted Butter - 1 Tablespoon Olive Oil - 1 whole Onion, Peeled And Diced - 1 whole Red Potato, Diced - 8 whole Cherry Tomatoes, Halved Or Quartered - 2 Tablespoons Chopped Fresh Basil - 1/4 teaspoons Salt, Or To Taste - 1/4 teaspoons Black Pepper - 4 whole Eggs - 1/2 cups Milk - 1/2 cups Shredded Mozzarella Cheese Directions: - Preheat oven to 350 degrees F. - For the crust, crush pasta chips in a food processor or by placing them in a plastic bag and using a rolling pin. - Its not necessary to turn them into dust and its okay if there are some larger pieces. - Generously coat two 4 springform pans with butter and divide crushed chips evenly into each. - Reserve about 1 tablespoon of the crushed chips to include in the filling. - Roll crushed chips around pans to lightly coat sides. - For the filling, add olive oil and diced onion to a large pan and saute on medium heat until the onions are translucent. - While thats cooking, place diced potato in a dish and microwave for 5 minutes to soften. - Add potatoes to saute pan and continue cooking for a few minutes until onions and potatoes begin to lightly brown. - Stir in tomatoes and basil and continue cooking for an additional 5 minutes. - Season with salt and pepper and set aside to cool slightly. - In a separate bowl, whisk together eggs and milk. - Add in onion mixture along with cheese and reserved tablespoon of crushed chips. - Divide equally into prepared pans. - Place on a baking sheet and bake for 2025 minutes or until eggs are set.
Creamy Banana Cherry Kiss Ingredients: - 1/2 oz amaretto - 1/2 oz triple sec - 1/2 oz vodka - 1 oz light cream - 1/2 oz creme de banane - 1/2 oz white creme de cacao Directions: - Shake all ingredients with cracked ice. - Strain into a cocktail glass and serve.
Mexican Wedding Cookies Ingredients: - 2 cup Flour (all-purpose flour or cake flour) - 1/4 tsp Salt - 225 grams Unsalted butter (brought to room temperature) - 240 ml Pecan (finely chopped) - 120 ml Powdered sugar - 2 tsp Vanilla extract (or essence) - 360 ml Powdered sugar (for the finish) Directions: - Preheat the oven to 180C (350F). - Mix the flour, salt, and the pecans in a bowl with a whisk. - In a larger bowl, mix the butter and the powdered sugar until fluffy using a hand mixer. - Add the vanilla extract. - Add the flour mixture and blend the dough thoroughly. - (Avoid mixing too much! - It is okay to leave it slightly floury.) - Roll the dough into 3-4 cm balls. - Place them on the baking sheet that is not oil coated (this is important!) - leaving about 3 cm spaces between them. - Bake in the preheated oven for 15-20 minutes until lightly browned. - In a metal tray with 3/4 cup (180 ml) of powdered sugar, put a few of the just baked cookies at a time and coat them with the sugar. - Place them on the cooling rack. - When all the cookies are coated with powdered sugar and placed on the rack, sprinkle more powdered sugar using a tea strainer. - Cool them down completely.
Amhari Atklit, Tigre Alz'e (Ethiopian Vegetable Bowl) Recipe Ingredients: - 3 lrg onions - 4 lrg carrots - 3 x potatoes - 1/4 x white cabbage - 1/4 c. oil - 1 head garlic - 1/2 tsp grnd ginger - 1/2 tsp turmeric - 1/2 tsp black pepper - 1 tsp salt - 4 c. water Directions: - This recipe is common to the Ethiopian Jews (Phalashi). - My understanding is which these are NOT unique to them. - Peel all vegetables , cut into small cubes. - peel and mash the garlic. - Heat oil in a large pan and add in vegetables. - cover and saute/fry 2-3 min. - Add in the ginger, turmeric, pepper and salt and mix well. - Add in the water , stir and cook over very low flame for 30-40 min. - Serve warm. - Yield: 8 servings
A School Lunch Flavor- Chicken Simmered with Lemon, Karaage Version Ingredients: - 1 Chicken thigh - 1 tsp Sake - 1 tbsp Cake flour - 1 tbsp Katakuriko - 1 tbsp Soy sauce - 1 1/2 tbsp Sugar - 1 tbsp Lemon - 1 tbsp Water Directions: - Cut the chicken into bite sized pieces, sprinkle with sake and leave for 10 minutes. - Dust with the cake flour and katakuriko, and deep fry in oil. - I coat the chicken in flour by putting them in a plastic bag and shaking it. - Put all the seasonings in a container and mix together. - Put the combined seasonings in a heated pan with the fried chicken pieces, and mix together until the chicken is coated and glossy. - When the fried chicken pieces are nice and glossy, it's done. - You can eat a mound of vegetables with the sauce on the chicken.
Ham And Green Bean Fritter Ingredients: - 2 eggs - 3/4 cup flour - dash salt - 5 tbsp honey - 2 tbsp bourbon - 12 slice ham - 36 green beans - 12 ham Directions: - layer the green bean on the ham and ham gently - Beat the eggs then add the self raising flour and salt mix well till almost thick but still runny - Hold it firmly then dip the ham and greenbean wrap into batter - Deep fry the ham and greenbean wrap till crispy and brown - HONEY BOURBON DIP, mix well - DELICOUS HAM AND GREENBEAN FRITTER TOP HONEY BOURBON DRESSING
Cheeseburger with Arugula Topped with Pesto Mayonnaise in a Low Carb Pita Ingredients: - 1/4 pounds Ground Beef (85% Of Less Fat) - 1 dash Salt and Pepper - 1 pinch Garlic Powder - 1 pinch Onion Powder - 1 pinch Ground Coffee - 1 pinch Raw Sugar Or Brown Sugar - 1 dash Extra Virgin Olive Oil - 1 slice Sharp Cheddar Cheese - 1 teaspoon Pesto - 1 Tablespoon Mayonnaise - 1 slice Low Carb Pita Bread - 1/4 cups Arugula Directions: - In a mortar & pestle, grind salt, pepper, garlic powder, sugar, coffee, onion powder. - Mix seasoning in with ground beef with a dash of extra virgin olive oil. - In grill pan, cook hamburger to your desire. - My preference is medium rare. - Add cheese. - Blend pesto and mayo and spread inside pita. - Place cheeseburger inside and top with arugula and serve! - Delicious twist to the everyday burger.
Black Pepper Mussels Ingredients: - 1 1/2 pounds mussels (about 50 small), scrubbed and debearded - 2 teaspoons freshly ground pepper - Extra-virgin olive oil, for drizzling - Lemon wedges, for serving Directions: - Put the mussels and 1/4 cup water in a large skillet. - Season with 1 teaspoon pepper. - Cover, and cook over high heat, stirring once, until the mussels open, 2 to 3 minutes. - Discard unopened shells. - Transfer the mussels to a serving bowl. - Season with the remaining pepper, drizzle with olive oil, and serve with lemon wedges.
Seitan Gyros Ingredients: - 1 1/2 tablespoons olive oil - 1 large onion, finely chopped - 2 garlic cloves, minced - 16 ounces seitan, thinly sliced - 1/2 teaspoon dried oregano - 1/2 teaspoon ground cumin - 1 large cucumber, peeled - 1/3 cup vegan ranch or creamy dill dressing, or more as needed - 8 pita breads (preferably whole grain), regular or pocketless - 1 1/2 cups thinly shredded dark green lettuce - 3 medium plum tomatoes, thinly sliced, or more as needed Directions: - Heat the oil in a medium skillet. - Add the onion and saute over medium-low heat until translucent. - Add the garlic and continue to saute until both are just beginning to turn golden. - Add the seitan, oregano, and cumin. - Raise the heat to medium and continue to saute until the seitan is golden and crisp on most sides, then remove from the heat. - Quarter the cucumber lengthwise, cut away seeds if watery, and slice. - In a small bowl, stir together the cucumber and dressing. - To assemble, place 1 or 2 pitas on individual serving plates. - Arrange a little lettuce over each pita, followed by the seitan and the cucumber mixture. - Arrange 3 slices or so of tomato down the center of each. - Have everyone fold the pitas and eat out of hand. - These are heavenly with Rosemary Roasted Potatoes with Black Olives (page 195). - The gyros are also delicious with Fingerling Fries (page 194) or Sauteed Paprika Potatoes (page 207). - Prepare a platter of bell peppers, baby carrots, and pickled beets to add color to the meal. - For a lighter meal, serve with steamed broccoli (or Steamed Broccoli with Cauliflower, page 204) or green beans instead of potatoes, but do include the raw vegetable platter. - Though I dont have a recipe for gazpacho in this book, its easy to find one. - This classic cold summer soup is a splendid companion to the gyros for a summer soup-and-sandwich meal. - (per gyro) - Calories: 311 - Total Fat: 5g - Protein: 22g - Carbohydrates: 64g - Fiber: 7g - Sodium: 670mg
Wild Mushroom Fettuccine Ingredients: - 1 stick (4 ounces) unsalted butter - 3/4 cup finely chopped shallots - 4 garlic cloves, minced - 2 pounds assorted fresh wild mushrooms, cleaned and thickly sliced if large - Salt and freshly ground pepper - 1 1/2 cups dry white wine - 3 cups chicken stock or canned low-sodium broth - 2 1/2 pounds good-quality fresh or dried fettuccine - 1/4 cup finely chopped parsley - 1 1/2 cups Parmesan cheese shavings (about 1 1/2 ounces) Directions: - Divide the butter between 2 large skillets and melt until foaming. - Add half of the shallots to each skillet and cook over moderately high heat, stirring, until slightly softened, about 2 minutes. - Add half of the garlic to each skillet and cook, stirring, for 1 minute longer. - Add half the mushrooms to each skillet, season with salt and pepper and raise the heat to high. - Cook, stirring, until the mushrooms have exuded their liquid and are lightly browned, 7 to 10 minutes. - Using a slotted spoon, transfer the mushrooms to a large bowl. - Pour the wine into 1 of the skillets and boil over high heat, stirring, until reduced to about 2 tablespoons, about 10 minutes. - Add the chicken stock and boil until reduced by half, about 20 minutes. - Return the mushrooms to the skillet, season with salt and pepper and keep warm. - Meanwhile, bring a very large pot of water to a boil. - Add salt, then add the fettuccine and cook until al dente. - Drain the pasta and toss with the mushrooms and sauce. - Sprinkle the parsley and garnish with the shaved Parmesan.
Southwestern Salsa Ingredients: - 3 whole Tomatoes, Diced - 1 cup Frozen Corn, Thawed - 1 can Black Beans, Drained - 1/2 Medium Red Onion, Finely Diced - 1/2 cups Cilantro, Chopped - 2 Green Onions, Finely Sliced - 1 Or 2 Avocados, Medium Dice - Juice Of 1 Lime (around 2 Or 3 Tbsp) - 2 Tablespoons Balsamic Vinegar - 1 Tablespoon Olive Oil - 1 clove Garlic, Minced - 1 teaspoon Ground Cumin - 1 teaspoon Ground Mexican Oregano - 1 can Diced Green Chili (4 Oz) - 1 whole Jalapeno, Diced Fine (seeds Removed) - 1 whole Serrano Chili, De-seeded And Minced - Salt And Pepper, to taste Directions: - Chop and measure out all ingredients as indicated and toss together. - Let sit at least an hour before serving. - Serve with tortilla chips and enjoy! - Some notes: - You can use a can of corn, drained if thats what you have in your cupboards. - This is a mild salsa, so if you want a little more of a kick to it, add another Serrano chili. - Or if you really like it spicy, leave the seeds in. - Make sure you use Mexican oregano (not to be confused with Italian or Greek oregano). - It is a sweeter and milder than the other forms of oregano. - Found in the spice packages in the Mexican food stores or Mexican food isles.
Scallops With Tomatoes and Basil Ingredients: - 8 -12 large sea scallops, halved crosswise - 3 tablespoons margarine or 3 tablespoons butter - 2 tomatoes, peeled,seeded and chopped - 2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves - salt and pepper Directions: - Dry the scallops. - Season with salt and pepper. - Over medium high heat, heat 2 tablespoons butter or margarine in a large nonstick skillet. - Arrange one half of the scallops in a single layer in the skillet. - Cook for 1 to 2 minutes on each side, until just cooked. - Transfer the scallops to a platter and keep warm. - Repeat with the remainder of the scallops. - Melt remaining butter or margarine in the skillet over medium high heat. - Add tomatoes and basil, heat through. - Spoon this mixture over the scallops. - Serve immediately.
Rich and Browned Camembert Cheesecake Ingredients: - 200 grams Cream cheese - 2 packs Camembert cheese (100 g) - 200 ml Double cream - 80 grams Sugar - 2 Eggs - 2 tbsp each Cornstarch - 2 tbsp Lemon juice - 40 grams Crackers (plain) - 20 grams Unsalted butter Directions: - Make the cake base. - Put the crackers in a plastic bag and crush to a fine crumbs. - Add butter and mix well with your hands. - Press down this mixture on the bottom of the cake tin lined with baking paper (in the photo, I didn't use baking paper). - Put the eggs and cream in a bain-marie to warm. - Microwave the cream cheese in a for about a minute and beat with a balloon whisk. - Add sugar and beat further. - Remove the rind of the Camembert and microwave for 1 minute. - Add the Camembert into Step 2 and beat well. - Microwave the mixture for 30 seconds and stir well. - Beat the eggs into the mixture and stir well. - Add cornstarch and cream (in this order) and stir well. - Microwave for 30 seconds. - Add lemon juice and mix well. - Pour the mixture through a fine sieve into the cake tin to remove the rind of the Camembert. - If you find any lumps, push it through a tea strainer. - By putting the mixture through a sieve, you'll have a smooth filling. - Bake in the preheated oven to 200C for 30 minutes (cover with foil if the top browns too much). - Reduce the heat to 150C and bake for another 30 minutes. - This cake is baked in a high heat oven first, so be careful not to burn it (cover with foil if the surface browns too much). - After the cake is baked, run a knife along the sides and leave to cool. - After the cake is cooled, chill in the fridge. - I use normal Camembert found at the supermarket. - This is a slice. - You can see the cake is firm. - You don't need to use a springform cake tin. - If you place baking paper in a crisscross on the bottom of the tin, you can remove the cake easily after baking.
Molasses Drop Cookie Recipe Ingredients: - 1 c. sugar - 1 c. shortening - 1 egg - 1 c. warm water - 2 teaspoon baking soda - 1/2 c. molasses - 4 c. flour - 1 teaspoon ginger - 1 teaspoon cinnamon - 1 teaspoon salt Directions: - Cream sugar with shortening. - Add in egg and mix well. - Add in baking soda to molasses. - Stir warm water into molasses mix and let set to cold. - Stir into creamed mix. - Sift flour, ginger, cinnamon, and salt. - Stir into creamed molasses mix. - Drop on greased cookie sheet by the tsp. - and bake in 350 degree oven for 10-12 min. - Cold and spread with powdered sugar frosting.
Kahlua Cake Ingredients: - 1 (10 1/4 ounce) box chocolate cake mix - 1 (1 lb) container sour cream - 2 eggs - 14 cup oil - 1 cup Kahlua - 1 (3 1/2 ounce) box instant vanilla pudding - 1 (12 ounce) Ghirardelli double chocolate chips Directions: - Mix first 6 ingredients together until well blended. - Fold in chocolate chips. - Pour into bundt pan. - Cook at 350 until toothpick comes out clean. - Approximately 40 minutes. - Cool for 10 minutes, invert and serve. - Excellent with ice cream, or alone.
Pizzelle Ingredients: - 1 tablespoon anise seeds - 1/3 cup sugar - 2 extra-large egg whites - 1 1/2 teaspoons pure vanilla extract - 1/4 teaspoon kosher salt - 1/4 cup (1/2 stick) unsalted butter, melted, plus more for brushing the pizzelle iron - 1/3 cup unbleached all-purpose flour - Unflavored nonstick cooking spray Directions: - Toast the anise seeds in a small skillet over medium-high heat, shaking the pan constantly so they dont burn, for about 1 minute, until they are golden brown and fragrant. - Pour the seeds onto a plate and set them aside to cool to room temperature. - Combine the sugar, egg whites, vanilla, and salt in a medium bowl and whisk until the ingredients are smooth. - Add the butter and whisk to incorporate. - Add the flour and anise seeds, and whisk until the flour is no longer visible. - Transfer the batter to an airtight container and refrigerate to chill for at least 2 hours or as long as one week. - Spray the inside surfaces of an electric or handheld pizzelle iron with nonstick cooking spray. - Preheat the pizzelle iron over medium-high heat. - Spoon 1 tablespoon of batter in the center. - Close the iron and cook until it is deep golden on each side, 2 to 3 minutes, turning often. - Open the iron and, using a small spatula or knife, carefully remove the pizzelle to a flat surface to cool. - Use the spatula or knife to scrape off any excess cooked batter along the edges of the iron and repeat, spraying the iron with nonstick spray and preheating it before adding more batter, using the remaining batter to cook as many pizzelle as you are serving. - When the pizzelle have cooled completely, transfer them to an airtight container and store them at room temperature for up to one day. - Vin Santo del Chianti Classico (Tuscany)
Big Croutons Ingredients: - 1/4 cup extra-virgin olive oil - 4 tablespoons unsalted butter - 1/4 cup chopped fresh flat-leaf parsley - 1 baguette, cut into 1/4-inch-thick slices Directions: - Combine the olive oil and butter in a small saucepan; heat over medium heat until the butter is melted. - Stir in the parsley. - Spread over the bread; grill until crisp, 1 to 2 minutes on each side. - Alternatively, toast the croutons in a 350F oven until golden brown, 10 to 15 minutes.
Easy Swiss Steak Recipe Ingredients: - 3 teaspoon vegetable oil - 2 pound round steak - 1/4 c. flour - 1 env. dry onion soup mix - 1 (8 ounce.) can tomato sauce - 1/2 c. water Directions: - Note: Meat should be at room temperature before starting. - Pour oil in 9 x 9 inch baking dish. - Place in oven at 400 degrees. - While this heats, lb. - 2 Tbsp. - flour into each side of steak. - Place in heated oil, turn to coat both sides, sprinkle on soup mix. - Pour tomato sauce mixed with water over all. - Cover tightly. - Bake at 325 degrees for 2 1/2 hrs.
Buttermilk Crispy Chicken Thighs Ingredients: - 2 Tablespoons Garlic Powder - 2 Tablespoons Onion Powder - 1 teaspoon Chipotle Chili Powder - 2 teaspoons Dried Dill - Salt And Black Pepper - 2 cups Buttermilk - 2 Tablespoons Chipotle Hot Sauce - 6 Skin-on, Bone-in Chicken Thighs - 3 Tablespoons Vegetable Oil - Fresh Parsley Chopped For Garnish Directions: - In a small bowl, whisk together garlic powder, onion powder, chipotle chili powder, dill, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. - In a large bowl, whisk together 2 tablespoons of the spice blend, buttermilk and hot sauce until mixed thoroughly. - Add chicken thighs and toss so that they are evenly coated. - Cover and place in the fridge for at least 4 hours or up to 12 hours. - Once your chicken has marinated, pull it from the fridge and drain through a colander. - To a large bowl, add remaining spice blend. - Add chicken and toss to evenly coat. - Preheat oven to 400 degrees F. In a large oven-safe skillet (I used cast iron), heat = oil over medium-high heat. - Add = chicken, skin-side down, and sear for about 810 minutes or until = skin is crispy and brown. - Flip = chicken and cook for an additional 3 minutes, then transfer immediately to = oven to cook for 1520 minutes or until = chicken is cooked through. - Remove from heat and let stand for 2 minutes before serving. - Garnish with chopped parsley and enjoy!
Chicken Potato Bake Ingredients: - 3 lbs broiler chickens, cut up - 1 lb red potatoes, cut into chunks - 34 cup prepared Italian salad dressing - 1 tablespoon italian seasoning - 34 cup parmesan cheese, grated Directions: - Preheat the oven to 400*F - Place chicken in a large, greased baking dish. - Arrange the potatoes around the chicken. - Drizzle with dressing and sprinkle with Italian seasoning and cheese. - Cover and bake for 20 minutes, then uncover and bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear.
Bolognaise Sauce For Pasta Recipe Ingredients: - 2 Tbsp. Extra virgin olive oil - 500 gm Chopped beef - 1 lrg Onion, minced - 2 x Cloves garlic, crushed - 1 Tbsp. Flour - 1 jar , (375 g) tomato paste - 1 c. Red wine - 1 tsp Beef stock pwdr, (or possibly 1 cube) Minced parsley, (as much as I can find in the garden) Freshly grnd pepper - 1 stk celery, minced - 1 x Carrot, grated - 4 x Mushrooms, minced, (up to 5) Garlic salt to taste Directions: - Lightly brown the onion, garlic and celery in the oil, over medium heat, add in the meat and continue cooking and stirring till all the meat in browned and crumbly looking. - Add in the stock pwdr, flour, garlic salt and as much grnd pepper as you like, stir through. - Add in the red wine, tomato paste and as much water as needed to achieve the desired consistency. - Add in the carrot if you want it. - At this stage I turn the heat way down low, put the lid on the pot and go away and do something else for an hour or possibly so, stirring the sauce occasionally on my way past. - When I'm ready I add in the mushrooms and parsley, and cook for at least another 10 min. - The sauce is now ready to eat or possibly freeze as required. - Notes:* I often make large batches (up to 2 kg meat) of this sauce and freeze it in 1-meal size containers. - * When I want to "hide" lots of vegetables in this, I blend the cooked sauce in the blender on low speed. - * This sauce is great as a pour over sauce for all types of pasta, and I also use it in lasagne.
Shrimp with Garlic and Tomatoes Ingredients: - 2 tablespoons butter or 2 tablespoons oil - 12 onion, finely chopped - 12 lb small shrimp, deveined and cooked - 4 medium tomatoes, peeled and finely chopped - 2 cloves garlic, finely chopped - 1 tablespoon tomato paste - 12 teaspoon mace - salt and pepper Directions: - Place butter and onion in large bowl. - Cover and cook on high for 2 minutes. - Add shrimp, tomatoes, garlic, paste, mace, s& p. - Cover and cook 5 minutes, stir halfway through.
Jello Fluff - Lemon Fluff Ingredients: - 1 3 oz (84 grm). pkg. lemon gelatin - 1 cup (225 ml) boiling water - 1/3 cup (80 ml) lemon juice - 2/3 cup (150 ml) orange juice - pinch of salt - 1 13 oz (364 grm). can evaporated milk - 1 cup (225 ml) sugar - 2 cups (475 ml) vanilla wafer crumbs Directions: - Dissolve gelatin in boiling water. - Add juices and salt. - Chill until slightly thickened. - Whip evaporated milk until very stiff. - Gradually beat in sugar and gelatin mixture. - Pour over vanilla wafer crumbs in 8 inch x 12 inch dish. - Sprinkle with additional crumbs. - Chill thoroughly; cut into squared and serve.
Vegetable Soup made with Soy Milk and Cheese Ingredients: - 200 ml Soy milk - 200 ml Water - 1 Consomme - 1 tsp Olive oil - 1/2 tsp Grated garlic - 1 slice Square cheese - 1 Broccoli - 1 Carrot - 1 Onion - 1 to tatse King oyster mushrooms - 1 Bacon - 1 Salt and pepper Directions: - Heat the olive oil in a pot. - Add in the garlic. - Stir fry all ingredients except for the cheese. - Add in the water and consomme. - Simmer until the vegetables are softened. - Once the vegetables are softened, add in the soy milk and cheese. - Season with the salt and pepper. - Enjoy!
Pork Pot Stickers: Gyoza Ingredients: - 72 round wonton skins (approximately 3-inches in diameter) - 2 to 3 liters canola oil, as needed for deep frying - 1 tablespoon grapeseed oil - 3/4 pound ground pork - Salt and freshly ground black pepper - 3 scallions, white and tender green parts only, sliced thinly on the bias - 1 tablespoon peeled minced fresh ginger root - 2 tablespoons soy sauce, plus more for serving, warmed - 2 tablespoons water - 2 tablespoons cornstarch Directions: - Boil wonton skins in a large pot of water until al dente and drain well, Lay the wonton skins out on a waxed paper surface. - Heat the oil in a deep fryer to 375 degrees F or as instructed by the manufacturer for similar foods. - Heat the grapeseed oil in a skillet over medium-high heat until it shimmers, add the pork and season with salt and pepper. - Cook until it begins to brown, stirring often. - Spoon off any excess fat from the pan and add the scallions, ginger, and soy sauce. - Cook until flavors are well integrated. - Remove from heat and let rest. - Create a slurry in a small bowl by gradually whisking 2 tablespoons water into the cornstarch. - Spoon 1 teaspoon of the cooked pork mixture onto each of the wontons. - Fold each over to enclose and seal the edges shut with the cornstarch slurry. - Add the filled wontons to the basket of a deep fryer in batches to keep them from being overcrowded and possibly sticking together. - Fry for 2 to 3 minutes until golden brown and drain on paper towels. - Serve warm with soy sauce. - Note: In the episode this dish was used as part of the bento box of 5 cooked tasting size entrees in conjunction with Miso Glazed Pink Cod; Chicken Yakitori with Scallions; Shrimp Tempura; and Korokee.
Esquites Recipe Ingredients: - 1 Medium onion, small dice - 8 Cups corn kernels off the cobb - 4 Cups corn stock (recipe follows) - 4 Oz. Butter - Epazote, a fresh Mexican herb * - Garnish - Lime Mayonnaise (recipe follows) - Queso Fresco * - Chili Piquin * - can all be found in any of the Mexican/Latin markets in South Philly Directions: - Sweat diced onions in butter. - Add corn kernels and cook until soft (About 15 minutes). - Add corn stock and simmer on low heat for about 20 minutes, leaving some liquid. - Season with salt to taste. - Fold in epazote. - Serve warm in large bowl. - Top with a light layer of Lime Mayonnaise, crumbled Queso Fresco and a gentle shake of Chile Piquin. - Corn Stock - 6 corn cobs, kernels removed - 1 medium onion, sliced thin - 3 cloves garlic, crushed - 2 tbs olive oil - 4 quarts water - Salt to taste - Gently sweat onions and garlic in olive oil until very soft. - Add corn cobs and water and cook until stock is very fragrant and flavorful, about one hour. - Strain to remove cobs and onion and season to taste with salt. - Lime Mayonnaise - 1 cup prepared mayonnaise - 1/8 cup fresh squeezed lime juice - Salt to taste - Combine mayonnaise and lime juice in a small bowl and mix well. - Season to taste with salt.
Pastry for Two-Crust Pie Ingredients: - 2 cups sifted all-purpose flour - 1 teaspoon salt - 2/3 cup Crisco shortening - 5 to 7 tablespoons cold water Directions: - Sift together flour and salt; cut in shortening with pastry blender until pieces are the size of small peas. - Sprinkle 1 tablespoon water over part of mixture. - Gently toss with fork; push to side of bowl. - Repeat until all is moistened. - Form into 2 balls. - Flatten each on lightly floured surface by pressing with edge of hand three times across in both directions. - Roll from center to edge until 1/8 inch thick.
Quinoa Salad Ingredients: - 1 cup quinoa, uncooked - 1 can (14.5 oz.) fat-free reduced-sodium chicken broth - 1 can (15 oz.) black beans, rinsed - 1 can (11 oz.) corn, drained - 1 red pepper, chopped - 5 green onions, sliced - 6 slices OSCAR MAYER Baked Cooked Ham, finely chopped - 1/2 cup KRAFT Zesty Italian Dressing Directions: - Bring quinoa and broth to boil in medium saucepan; cover. - Simmer on low heat 15 min. - or until quinoa is tender and broth is absorbed; spoon into medium bowl. - Cool. - Add remaining ingredients just before serving; mix lightly.
Chili Ingredients: - 2 lbs ground beef - 2 onions, chopped - 4 stalks celery, chopped - 2 green peppers, chopped - 4 tablespoons chili powder - 2 (8 ounce) cans tomato sauce - 12 ounces salsa - 26 ounces traditional flavor spaghetti sauce - 2 (15 ounce) cans red kidney beans Directions: - Brown ground beef, onions, celery and green peppers. - Add chili powder, tomato sauce, salsa, spaghetti sauce, and kidney beans. - Simmer for 30 minutes.
Irany Minty Lemonade Ingredients: - 50 tender mint leaves, chopped - 1 cup hot corn syrup - 14 cup fresh lemon juice - 16 ice cubes, for drink - 20 lettuce leaves (optional) Directions: - Put the mint leaves in a mixing bowl. - Pour the hot syrup over them; stir and leave to cool. - Add the lemon juice and mix. - To serve as a dip, strain the mixture into a small serving bowl. - Place bowl on a large serving platter and surround with the lettuce leaves. - Add ten to twelve ice cubes right before serving. - For a drink add about 1 cup of water to the flavored syrup and mix. - Strain into two glasses. - Add seven or eight ice cubes to each glass. - Serve.
Baked Cabbage with Bacon Ingredients: - 3/4 pound bacon, cut crosswise into 1/2-inch-wide strips - 1 1 1/2- to 1 3/4-pound cabbage, quartered, thinly sliced - 1 large leek (white and pale green parts only), thinly sliced - 3/4 cup water - 1/4 cup chopped fresh parsley - 1/4 cup chopped green onions - 3 tablespoons butter - 1 1/2 cups whole wheat breadcrumbs Directions: - Preheat oven to 375F. - Place bacon in heavy large pot over medium-high heat. - Saute until fat begins to render and bacon begins to brown, about 12 minutes. - Add cabbage and leek. - Saute until cabbage wilts, about 10 minutes. - Add water; bring to boil. - Cover pot, reduce heat to medium and simmer until cabbage is tender, about 15 minutes. - Uncover, increase heat and boil until all liquid evaporates, stirring often, about 10 minutes. - Mix in parsley and green onions. - Season with salt and pepper. - Transfer to 9-inch glass pie dish. - Melt butter in heavy medium skillet over medium-low heat. - Add breadcrumbs; stir until crisp, about 10 minutes. - Sprinkle breadcrumbs over cabbage mixture. - Bake until heated through, about 10 minutes.
Tabbouleh Ingredients: - 1 kg fresh Italian parsley - 12 kg fresh coriander or 12 kg fresh cilantro - 400 g mint leaves - 5 stalks spring onions - 3 tomatoes - 1 lemon, juice of - 2 teaspoons cinnamon - 1 tablespoon olive oil (adjust according to taste) - salt - white pepper - 3 tablespoons bulgur wheat - water Directions: - (Soak Bulgar wheat first, but add last). - Soak the Bulgar wheat in water for about 20 minutes Squeeze out all the water after and set aside as this is to add last. - Chop the Italian parsley fine and set aside. - Chop the Coriander fine and set aside. - Chop the Mint leaves fine and set aside. - Chop the Spring Onions fine and set aside. - Dice the tomatoes. - In a large mixing bowl, mix 1 large tbsp of lemon juice with 2 tsp cinnamon powder. - Add all chopped ingredients and mix in olive oil, salt & pepper to taste. - When everything is mixed well, add in soaked Bulgar wheat and give it another toss. - Serve.
Amish Chocolate Chip Cookies Recipe Ingredients: - 1/2 c. shortening - 1 c. sugar - 2 lrg Large eggs - 1/2 c. lowfat milk - 2 1/2 c. flour - 1 tsp baking pwdr - 3/4 tsp baking soda (place in the lowfat milk) - 1 x (12 ounce.) bag chocolate chips or possibly butterscotch chips Directions: - Cream shortening and sugar. - Add in Large eggs and lowfat milk with soda. - Mix together and add in baking pwdr. - Gradually add in flour and stir well. - Stir in chocolate chips or possibly butterscotch chips. - Place on a greased cookie sheet about 1 tsp. - of dough. - Bake at 400 degrees till the edge is lightly brown.
Neptune Salad Ingredients: - 6 lg tomatoes - 1/4 cup (60 ml) chopped green pepper - 1/4 cup (60 ml) grated carrots - 2 tbsp (30 ml) minced onion - 1/4 cup (60 ml) melted butter - 2 tsp (10 ml) salt - 2 tsp (10 ml) sugar - 1/4 tsp (1 ml) pepper - 1/4 cup (60 ml) flour - 3/4 cup (175 ml) cooked shrimp, coarsely chopped - 1 pkg (8 oz (224 grm).) frozen king crab, flaked - 1 cup (225 ml) lobster, coarsely chopped - 3 tbsp (45 ml) dry sherry - 2 tbsp (30 ml) chopped fresh parsley - 3 tbsp (45 ml) unseasoned bread crumbs - 2 tbsp (30 ml) melted butter - parsley for garnish Directions: - Cut 1/2-inch from stem end of tomato. - Scoop out pulp leaving a firm 1/4-inch shell. - Reserve pulp. - Place tomatoes upside down on a paper towel to drain. - Saute peppers, carrots and onion in melted butter in a large skillet for 5 minutes. - Stir in flour, salt, pepper and sugar. - Add the reserved pulp and cook over medium heat, stirring constantly until mixture comes to a boil and thickens. - Stir in shrimp, crabmeat, lobster, parsley and sherry. - Spoon into the tomato cups and arrange in a greased shallow baking dish. - Mix bread crumbs with melted butter and sprinkle over top of tomatoes. - Bake in a 375 degree (200 C.) F. oven for 15 minutes or until heated through. - Top with a sprig of fresh parsley and serve.
Tortina Di Patate (Potato Pie) Ingredients: - 6 tablespoons unsalted butter, softened - 12 cup toasted breadcrumbs - 1 lb yukon gold potato, peeled and cut into chunks - 1 14 cups milk - 13 cup grated parmigiano-reggiano cheese (Parmesan) - 2 tablespoons flour - 12 teaspoon salt - 14 teaspoon grated nutmeg - 3 tablespoons finely minced fresh parsley leaves - 2 eggs Directions: - Use 1 Tbsp butter to grease an 8-inch baking pan; sprinkle 1/4 cup of the bread crumbs over the butter and set the pan aside. - Put the potatoes in a saucepan, cover them with cold water, and cook them until they are soft. - Drain the potatoes and return them to the saucepan; heat them briefly on low heat to"dry them". - Transfer the potatoes to a ricer and rice them over a large bowl, or mash them with a hand masher until they are smooth. - Stir in 1/4 cup of the milk, the cheese, and 1 Tbsp of the butter; cover the bowl and set aside. - Preheat the oven to 350 degrees F. - In a small saucepan, melt 2 Tbsp butter over medium heat; whisk in the flour to form a smooth paste. - Slowly pour in the remaining milk, whisking continually. - Cook the mixture until it thickens slightly, just enough to coat a spoon. - Remove the sauce from the heat and stir in the salt, nutmeg, and parsley. - Stir the eggs in, one at a time, and blend well. - Transfer the sauce to the bowl with the mashed potatoes and combine the two until the sauce and potatoes are well blended. - Spread in the prepared pan, sprinkle remaining bread crumbs evenly over the top, and dot with butter. - Bake for 25 to 30 minutes, or until heated through and the top is nicely browned. - Serve immediately directly from the pan.
Stuffed Rib-Eye Steaks with Chile-Lime Relish Ingredients: - 1 small onion, finely chopped - 4 large garlic cloves, minced - 1/4 cup minced pickled chiles - 1/4 cup fresh lime juice - 3 tablespoons coarsely chopped fresh flat-leaf parsley - 1 teaspoon coarse salt - 3 tablespoons olive oil - 8 to 12 small serrano chiles, stemmed - 16 medium garlic cloves, peeled - Four 10- to 14-ounce boneless rib-eye, sirloin or shell steaks, about 1 1/2 inches thick - Salt and freshly ground pepper Directions: - Combine all of the ingredients in a mini-processor, blender or mortar and blend or grind to a paste. - Heat the oil in a small saucepan until shimmering. - Add the serranos and saute over moderate heat until the skins start to brown and blister, about 2 minutes. - Transfer to paper towels. - Add the garlic to the pan and cook over low heat until golden, 4 to 6 minutes. - Transfer to paper towels and let cool. - Using a small knife, make six or seven 1-inch horizontal incisions along the edge of each steak. - Stuff each steak with 4 garlic cloves and 2 to 3 serranos. - Light a grill or preheat the broiler and position a rack nearest the heat source. - Season the steaks with salt and pepper and grill or broil for 4 to 5 minutes per side for medium rare meat. - Serve the steaks at once with the lime relish.
Barvarian Chocolate Cream For Fruit Bars Recipe Ingredients: - 1 1/4 c. Sugar - 1/3 c. Cocoa - 1/3 c. Cornstarch - 1/4 tsp Salt - 3 c. Lowfat milk - 3 x Egg yolk - 2 Tbsp. Butter or possibly margarine - 1 1/2 tsp Vanilla Directions: - Combine sugar, cocoa, cornstarch and salt in pan, add in lowfat milk. - Cook medium heat, stirring constantly till boils. - Boil and stir one minute. - Remove from heat and gradually stir half of mix into egg yolks. - Return to pan. - Stir and heat to boiling point. - Remove from heat, blend in oleo and vanilla. - Pour into bowl, cover with saran wrap. - Cold. - About 4 c..
B LT Ranch Chicken Wrap Ingredients: - 1 Flour tortillas - 1 cooked crispy chicken strips - 1 crispy bacon strips - 1 Shredded cheddar cheese - 1 Shredded lettuce - 1 diced tomatoes - 1 ranch dressing Directions: - Lightly warm the tortilla up and then place a piece of cooked chicken and a piece of bacon in the middle and top with some lettuce, cheese, and tomato and drizzle on some ranch and roll up and enjoy :-)
Beef Or Venison Stroganoff Recipe Ingredients: - 1 (2 to 3 lb.) sirloin or possibly any other tender steak (minced into bite-size - pcs) - 1/2 pound fresh mushrooms (sliced) - 1 med. onion (minced) - 2 cans cream of mushroom soup - 2 pkg. George Washington seasoning - 1 teaspoon onion pwdr - 1/2 teaspoon kitchen bouquet (add in slightly more to make a nice dark gravy) - 1 c. (approximately) lowfat sour cream (more or possibly less to taste) Directions: - Saute/fry minced onions and mushrooms in small amount of oil. - Remove from pan. - Brown steak pcs till all juices are cooked out. - Remove browned meat from pan. - In same pan, mix together cream of mushroom soup and sufficient water to make it a gravy consistency. - Add in George Washington, onion pwdr and kitchen bouquet. - Return meat, mushrooms and onions to gravy. - Simmer for 1 hour or possibly more. - Right before serving add in lowfat sour cream. - Serve over egg noodles.
Tater Casserole for 10 Ingredients: - 2 lbs frozen hash browns - 12 cup melted butter - 1 teaspoon salt - 12 teaspoon pepper - 12 cup onion, miced - 12 cup cream of chicken soup - 1 pint sour cream (with chives) - 2 cups grated cheddar cheese - 12 cup celery, chopped - 2 cups crushed potato chips - 12 cup melted butter Directions: - Defrost the potatoes. - Combine the butter, salt, pepper, soup& sour cream. - Mix hash browns with the onion, celery and cheese. - Mix in the soup mixture. - Pour into a greased 9x12" casserole dish. - Mix butter& chips and sprinkle on top of the casserole. - Bake for 45 minutes in a 350f oven or until the topping is golden.
VELVEETA Spicy Bacon and Spinach Sliders Ingredients: - 1 lb. lean ground beef Safeway 1 lb For $3.99 thru 02/09 - 1/2 cup tightly packed chopped fresh spinach - 3 Tbsp. OSCAR MAYER Real Bacon Recipe Pieces - 1/4 tsp. garlic powder - 1/2 tsp. crushed red pepper - 1 (4 oz.) VELVEETA Mini Blocks, cut into eight (?? diameter) cubes - 8 slider buns Directions: - Heat greased grill to medium-high heat. - Mix meat, spinach, bacon, garlic powder and crushed red pepper just until blended; shape into 8 meatballs. - Press 1 VELVEETA cube into center of each meatball, completely enclosing VELVEETA. - Flatten to 2-1/2-inch diameter. - Grill 5 min. - on each side or until done (160 degrees F). - Fill buns with burgers.
Soy-Glazed Chicken with Rice Salad Ingredients: - 3/4 c. long-grain white rice - 1 1/4 c. water - 3 tbsp. lower-sodium soy sauce - 2 tbsp. sugar - 2 tbsp. cider vinegar - 2 tsp. cider vinegar - 4 chicken-leg quarters - salt - Pepper - 2 tbsp. light mayonnaise - 1 tbsp. vegetable oil - 1 tsp. Hot pepper sauce - 10 oz. frozen cut broccoli - 5 radishes - 1/2 small red onion Directions: - Prepare grill for direct grilling on medium. - In 2-quart saucepan, heat rice and water to boiling on high. - Reduce heat to maintain simmer; cover and cook 20 minutes. - Remove from heat. - Let stand 5 minutes, covered. - Fluff with fork; cool completely. - Meanwhile, in 1-quart saucepan, heat soy sauce, sugar, and 2 teaspoons vinegar to simmering on medium-high, stirring. - Reduce heat to simmer 1 to 2 minutes or until slightly reduced. - Sprinkle chicken with 1/4 teaspoon pepper; grill, covered, 25 minutes, turning over once. - Brush soy mixture over chicken; grill, uncovered, 5 to 6 minutes, until instant-read thermometer inserted in thickest part reads 165 degrees F, turning and brushing with soy mixture frequently. - In large bowl, whisk mayonnaise, remaining 2 tablespoons vinegar, oil, hot sauce, and 1/4 teaspoon salt until blended. - Add broccoli, radishes, red onion, and cooled rice; stir to combine. - Serve alongside chicken.
Fiesta Tortilla Salad Ingredients: - 1 small mango, peeled, pitted, diced - 1/2 cup grapefruit juice - 1/4 cup fresh lime juice - 1/2 pasilla chili, stemmed - 2 tablespoons chopped shallot - 1 1/2 tablespoons vegetable oil - 1 garlic clove - 2 cups vegetable oil (for frying) - 4 6-inch corn tortillas, cut into strips - 3 cups thinly sliced green cabbage - 3 cups thinly sliced iceberg lettuce - 1 1/2 cups diced peeled pitted mango - 1 cup diced peeled jicama - 3/4 cup chopped red onion - 1 7-ounce jar roasted red bell peppers, drained, diced - 1/3 cup shelled pumpkin seeds, toasted - 1/4 cup chopped fresh cilantro Directions: - Blend all ingredients in blender until smooth. - Season to taste with salt and pepper. - Heat oil in heavy medium saucepan over medium-high heat. - Working in batches, add tortilla strips and cook until crisp, about 4 minutes per batch. - Using slotted spoon, transfer to paper towels. - Combine cabbage, lettuce, mango, jicama, onion, peppers, pumpkin seeds and cilantro in large bowl. - Add tortilla strips. - Toss with enough dressing to coat. - Season with salt and pepper.
Linguine with Tomatoes and Artichoke Hearts Ingredients: - 2 tablespoon olive oil - 1 medium onion, chopped - 3 large garlic cloves, chopped - 1 16-ounce can Italian plum tomatoes, chopped, juices reserved - 2 teaspoons dried basil, crumbled - 2 teaspoons dried oregano, crumbled - 1 14 3/4-ounce jar marinated artichoke hearts - 12 ounces linguine, freshly cooked - 1 1/2 cups grated Parmesan cheese (about 5 ounces) Directions: - Heat olive oil in heavy large saucepan over medium heat. - Add onion and garlic and saute until tender, about 5 minutes. - Add tomatoes, reserved juices, basil and oregano and simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. - Add artichokes with marinade to sauce and cook 2 minutes. - Add pasta and 1/2 cup Parmesan cheese to sauce. - Toss until sauce coats pasta and mixture is heated through, about 2 minutes. - Season pasta to taste with salt and pepper. - Transfer pasta to large bowl. - Serve, passing remaining 1 cup Parmesan separately.
Baked Tomatoes and Corn Ingredients: - 16 ounces tomatoes, canned - 1 tablespoon sugar - 1 pinch rosemary leaves - 1 pinch black pepper - 16 ounces corn frozen - 1 each green bell peppers chopped - 2 each onions chopped - 2 tablespoons chili sauce or any hot sauce, to taste - 1 tablespoon margarine - 1/2 teaspoon salt - 2 cups bread crumbs dry - 1 cup cheese grated Directions: - Pour off the liquid from the canned tomatoes. - Simmer the tomatoes with the sugar and spices for about 5 minutes. - Add the corn, green or red pepper, onion, chili colorado or chili sauce, margarine, and salt. - Cook slowly for about 15 minutes. - Spray a casserole dish with non-stick vegetable spray. - Place alternate layers of vegetable mixture, bread crumbs, and cheese, ending up with a layer of cheese. - Bake in a 400F (200C) oven for about 20 minutes, or until the top is brown.
Veal cutlets Ingredients: - 6 veal scallops, pounded very thin - salt & pepper - 1 egg, lightly beaten - 1 cup breadcrumbs - 2 tablespoons oil - 2 tablespoons butter - 2 medium onions, chopped - 2 green peppers, thinly sliced - 2 sweet red peppers, sliced again - 1 cup hot water - 1 beef bouillon cube - 6 ounces fresh mushrooms - 14 cup whipping cream - 1 tablespoon flour Directions: - Salt& pepper the veal steaks. - Dip into mixed egg, then the bread crumbs. - Heat oil and butter til ready to fry (med. - heat). - Cook veal steaks until golden brown (approx 10 minutes). - Remove veal steaks to a warm oven (just to keep). - Add the onions to the original pan. - Saute until limp, then add the peppers, bouillon cube, water and mushrooms. - Stir until tender. - Combine flour and cream. - Stir into veggies til you get a thick mix. - Pour over warm veal.
Teriyaki Chicken Ingredients: - 6 chicken breast boneless skinless - 1 1/2 tsp salt - 2 tsp granulated garlic powder - 2 tbsp water - 1 tbsp cornstarch - 21 oz teriyaki sauce Directions: - Slice and Season the chicken - Heat a large pan add the chicken and pan fry - Turn your chicken when done add your sauce - Simmer turning occasionally - Bring to boil for 3 minutes mix water and cornstarch add to chicken andcsauce stirring constantly till thickens
Corn, Avocado, and Tomato Salad Ingredients: - 2 tablespoons olive oil - 1 tablespoon fresh lime juice - 14 cup chopped cilantro - 14 teaspoon salt - 14 teaspoon fresh ground pepper - 2 12 cups fresh corn kernels (from about 5 ears) - 1 12 cups diced avocados (1/2-inch pieces) - 1 pint cherry tomatoes, quartered - 12 cup finely diced red onion Directions: - In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper. - Add the corn, avocado, tomatoes, and onion and toss to mix. - Serve at room temperature.
Cool Tahini Pasta Ingredients: - 1/4 cup rice wine vinegar - 2 tablespoons water - 3 tablespoons low-sodium soy sauce - 1 tablespoon tahini (sesame seed paste)* - 1 garlic clove, pressed - 1 1/2 teaspoons minced peeled fresh ginger - 8 ounces spaghetti - 3 green onions, thinly sliced - 3 tablespoons minced fresh cilantro - Sesame seed paste is available at Middle Eastern and natural foods stores and some supermarkets. Directions: - Combine first 6 ingredients in large bowl. - Mix well. - Cook spaghetti in large pot of rapidly boiling salted water until tender but still firm to bite. - Drain. - Rinse under cold water to cool. - Drain well. - Add to vinegar mixture in bowl. - Sprinkle with green onions and cilantro and toss well.
French and Indian Samosas Ingredients: - 1 cup Cafe Du Monde Beignet Mix - 3- 1/2 ounces, fluid Water - 2 Tablespoons Olive Oil - 3 ounces, fluid Water - 1- 1/2 Tablespoon Curry Powder - 1 whole Small Yellow Onion, Chopped Very Fine - 1/2 pounds Ground Pork (or Lamb!! Yum.) - 1 pinch Sea Salt - 1 pinch Red Pepper Flakes (or To Taste) - 1 cup Vegetable Oil Directions: - First, mix the beignet mix and 3.5 ounces of water. - Sprinkle a flat surface liberally with flour, and roll dough out as thin as you can without tearing. - Chill in refrigerator while you prepare the meat. - Heat olive oil in a skillet over medium low heat while mixing 3 ounces of water with the curry powder. - Transfer the curry/water mix to the skillet, mixing continuously with a whisk until thickened (do not let this burn!). - Once thick, add onions and ground meat. - Add salt and red pepper flakes, making sure to cook through. - Remove from heat. - Cut chilled dough into two pieces, place meat filling on half of each piece and fold the other half of the dough over on top of the filling. - Crimp edges to ensure filling stays inside. - Heat vegetable oil to 370 degrees in a pot and carefully place samosas into hot oil. - Cook until golden brown (about 20 seconds per side, or as you prefer). - Remove from oil. - Enjoy hot.
California Lime Chicken Ingredients: - 6 chicken breasts, boneless and skinless - 1 cup salsa, chunky - 14 cup Dijon mustard - 4 tablespoons lime juice, fresh squeezed - 12 lime slices, thinly cut - 12 cup cilantro leaf, de-stemmed Directions: - Line a baking pan or casserole dish with aluminum foil. - Place frozen chicken breasts in pan. - Mix together the salsa, mustard and lime juice. - Pour over the chicken and spread it out somewhat evenly. - Cover with aluminum and bake at 375 for 40 minutes. - Remove aluminum and continue to back for an additional 30 minutes. - Garnish with lime slices and cilantro and enjoy :).
Ham Loaves Recipe Ingredients: - 2 1/2 pound grnd smoked ham - 2 pound grnd lean pork (lean pork shoulder) - 1 pound grnd beef - 3 Large eggs - 3 c. crushed graham crackers - 2 c. lowfat milk Directions: - Mix well and form into loaves, shape like footballs, 1/2 c. per loaf. - Place next to each other in large loaf pan. - Pour the following sauce over meat while cool and baste a few times while baking. - 3/4 c. vinegar 2 1/2 c. brown sugar 2 teaspoon dry mustard - Bake at 350 degrees for at least 1 1/4 hrs.
"Ten Plus" Bran Muffins Recipe Ingredients: - 1/2 c. whole wheat flour - 3/4 c. cake flour - 6 tbsp. sugar - 1/2 teaspoon salt - 1/2 teaspoon cinnamon - 1/2 teaspoon soda - 3 c. whole bran cereal - 1/2 c. raisins - 2 Large eggs - 1/4 c. honey - 1/4 c. oil - 1/4 c. crushed pineapple, liquid removed - 1 1/2 c. buttermilk Directions: - Cream butter. - Gradually beat in sugar. - Blend in honey and water and whip till fluffy. - Coat muffin pans liberally and even with mix, using 2 tsp. - per tin. - Now prepare batter. - Combine flours, salt, cinnamon, sugar, and soda. - Stir in raisins, Large eggs, honey, oil, and pineapple. - Stir in bran and buttermilk and mix till batter is smooth. - Fill coated tins 3/4 full. - Bake at 400 degrees. - Remove from tins immediately by turning upside down on cooling racks.
Dutch Cinnamon Cookies Ingredients: - 1/2 cup (125 ml) butter - 1/4 cup (60 ml) white sugar - 1-1/2 cups (350 ml) flour - 1/2 tsp (2 ml) cinnamon - 1 egg - 2 tbsp (30 ml) finely chopped almonds - 1 tbsp (15 ml) white sugar Directions: - Preheat oven to 350 degrees (175 C.). - Cream butter and sugar til light and fluffy. - Add flour and cinnamon. - Spread mixture in an ungreased 11 x 7 pan. - Beat egg and brush top of dough. - Prick dough with a fork. - Sprinkle with almonds and sugar. - Bake for 20 to 25 minutes. - Cool on rack for 5 minutes before cutting into 12 bars.
Monkey Bread Recipe Ingredients: - 2 loaves frzn bread dough - 1/2 c. butter - 1 c. brown sugar - 1 lg. pkg. vanilla pudding (non-instant) - 2 tbsp. lowfat milk - Cinnamon to taste Directions: - Thaw bread dough but don't allow to rise. - Cut up 1 loaf and place in 9 x 13 inch pan. - Heat butter in saucepan. - Add in brown sugar, pudding, lowfat milk, and cinnamon. - Mix well and pour over bread dough. - Break or possibly cut second loaf of bread dough and place on top. - Let raise for 2 to 3 hrs. - Bake at 350 degrees for 30 to 35 min. - Cold and cut out of pan.
Pineapple and Avocado Salsa Ingredients: - 1 can (15 Oz. Can) Corn Kernels, Drained - 1 can (15 Oz. Can) Black Beans, Drained And Rinsed - 2 whole Green Onions, Sliced Thin - 1 whole Yellow Bell Pepper, Diced - 1- 1/2 cup Fresh Pineapple, Diced - 3 whole Avocados, Peeled, Cored And Diced - 1/4 cups Fresh Cilantro Leaves, Chopped - 1 whole Lime, Juiced - 2 Tablespoons Red Wine Vinegar - 1/2 teaspoons Cumin - Salt And Pepper Directions: - 1. - In a large bowl, combine corn, black beans, onions, bell peppers, pineapple, avocado, and cilantro. - 2. - In a small bowl, whisk lime juice, red wine vinegar, cumin and salt and pepper. - 3. - Pour over the avocado mixture and gently toss to coat (you dont want to mash the avocado). - 4. - Cover and chill in the refrigerator until ready to serve.
Chinese 5-Spice Salmon Stir-fry Ingredients: - 2 salmon steaks - 1 or 2 red or yellow peppers, sliced - 1 or 2 red onions, finely sliced - 1 or 2 carrots, peeled and cut into thin batons - 1 knob fresh ginger, grated - 1 or 2 cloves garlic, finely sliced - 2 helpings cooked basmati rice - 1 handful cashew nuts, roasted and salted - 1 squirt of lemon grass paste, if you have it - 1 tiny bit of shrimp paste, if you have it - 2 handfuls baby spinach, roughly chopped - 4-6 tablespoons soy sauce Directions: - Preheat the grill. - Put the salmon steaks in a grill pan, I line it with foil to save washing up. - Drizzle some sesame oil over the top and sprinkle generously with the 5-spice mixture. - Place under a hot grill until crisp on the top and just cooked inside. - This will only take 6 to 10 minutes. - Once the salmon is cooked, flake it into chunks and peel off and discard the skin, pour over a little shake of soy sauce and lemon juice and set aside. - Start to fry all the vegetables, if you have a wok you can probably do them all in one go, in a frying pan it might be better to do them in batches. - Don't fry for too long, everything needs to keep some crispness and texture. - When the peppers are just beginning to char at the edges, add the ginger, garlic, lemon grass and shrimp paste. - Stir until you can smell the fragrances, then tip the vegetables on to a plate. - Quickly return the pan to the heat and fry the cooked rice and the cashews, then return the vegetables to the pan, stir in the chopped spinach, add 2 or 3 teaspoons of fish sauce, depending on how much you like it, and 3 to 4 tablespoons of soy sauce. - Stir until the spinach has wilted then add the salmon chunks and the juice of half a lemon. - Taste. - Add more soy sauce or lemon juice to taste. - Serve piled in bowls, topped with fresh mint.
Cajun Black Bean Soup Recipe Ingredients: - 1 lb Dry black beans - 1 1/2 lb Smoked ham hock - 1 1/2 quart Water - 1/4 c. Dry chopped onion - 2 Tbsp. Paprika - 1/2 tsp Cayenne pepper - 1/4 c. Chopped green bell pepper - 2 Tbsp. Chili pwdr - 1 tsp Salt - 1/2 tsp Grnd cumin Directions: - In large kettle, combine beans, ham hock and water. - Heat to boiling, reduce heat and simmer covered for 2 to 2 1/2 hrs. - Stir frequently and add in more water if necessary to cover beans. - To test for doneness, remove a few beans from kettle with a slotted spoon and blow on them. - Skins will pop open when beans are cooked. - Remove ham hock. - Chop meat from bones, discarding fat and bones. - Add in meat to soup. - Stir in chopped onion, paprika, cayenne pepper, green pepper, chili pwdr, salt and cumin. - cover and simmer for 1 hour. - Remove 3/4 of soup and puree in blender or possibly processor. - Stir puree back into remaining beans. - If necessary, add in water or possibly chicken broth to obtain desired thickness. - Serve with shredded Monterey Jack cheese, lowfat sour cream, chopped chives or possibly minced Large eggs.
Honey Figs with Goat Cheese and Pecans Ingredients: - 1 cup chopped pecans - Coarse salt and freshly ground black pepper - 1 (6-ounce) log fresh goat cheese - 12 to 18 fresh figs (such as Brown Turkey, Calimyrna, or Black Mission) - 3/4 cup honey (preferably tupelo, orange blossom, or sweet clover) Directions: - To prepare the goat cheese, place the chopped pecans in a shallow dish and season with salt and pepper. - Roll the goat cheese log in the pecans to coat evenly. - Refrigerate until firm, if necessary, then cut into 4 to 6 uniform rounds. - To prepare the figs, using a small paring knife and starting at the stem end, quarter the figs, but dont quite cut all the way though the bottom. - Open them slightly to form a flower. - To serve, divide the figs evenly among 4 or 6 shallow bowls. - Top each fig with a round of pecan-crusted goat cheese. - Drizzle the honey over the figs and cheese. - Season with salt and pepper and serve. - When measuring out sticky ingredients such as honey, first spray a little nonstick spray into the measuring utensil, then fill with the ingredient. - The sticky substance will slide right out.
Orange, Ricotta and Quinoa Pie Ingredients: - Butter, for greasing the pie dish - 1/2 cup fresh orange juice - 3/4 cup quinoa - 1 unroll-and-bake 9-inch pie crust - 3/4 cup powdered sugar - 2 teaspoons pure vanilla extract - 3 large eggs, at room temperature - One 15-ounce container whole milk ricotta, at room temperature - Zest of two 8-ounce oranges Directions: - Preheat the oven to 375 degrees F. Butter a 9-inch pie dish. - In a medium saucepan, bring the orange juice and 1/2 cup water to a simmer over medium-high heat. - Mix in the quinoa. - Reduce the heat to medium-low. - Cover and simmer until the liquid is absorbed and the quinoa is tender, about 15 minutes. - Turn off the heat and allow the quinoa to stand, covered, for 10 minutes. - Cool and fluff with a fork. - Unroll the crust and place it in the prepared pie dish. - Trim off any excess dough. - In a food processor, blend the powdered sugar, vanilla, eggs, ricotta and orange zest until smooth. - Add the cooked quinoa and pulse once to incorporate. - Pour the filling into the prepared pie dish and bake until the outside of the filling is set but still a little loose in the center, 30 to 40 minutes. - (If the crust begins to darken too much after 20 minutes of baking, cover the edge of the crust with a strip of aluminum foil.) - Cool to room temperature, at least 1 hour. - (The filling will set as it cools and may crack in places.) - Cut into wedges and serve.
Pineapple Guacamole Ingredients: - 3 whole Avocados, Peeled And Pits Removed - 1/2 cups Fresh Pineapple, Finely Diced - 1 whole Lime, Juiced - 1/4 cups Cilantro, Minced - 3 Tablespoons Onion, Grated (optional) - 1/2 whole Jalapeno, Minced (optional) - Salt And Pepper, to taste Directions: - In a medium bowl, mash avocados with pineapple, lime juice, cilantro, as well as any onion or jalapeno youre using, until youve reached your desired consistency. - (If you want a smoother consistency, feel free to puree the mixture in a blender or food processor). - Add salt and pepper to taste. - Recipe adapted from I Am A Food Blog.
Pennsylvania Dutch Chicken Corn Soup Recipe Ingredients: - 1 stewing chicken - 8 ears corn (equivalent frzn corn) - 2 hard-boiled Large eggs - Salt - 1 onion - Rivels (see below) - Pepper - Minced parsley Directions: - Cut up chicken and put in pot with 3 qts of water, add in 1 onion, 1 Tbsp. - salt and 1/4 tsp. - pepper and stew till tender. - Remove the chicken, cut meat into 1-inch pcs, return to broth with corn cut from ears (or possibly frzn corn). - Make rivels by combining 1 1/2 c. flour, a little salt and 1 beaten egg. - Mix together with fingers to create crumbs. - Add in these to broth and boil for 15 min more. - Drop in the minced hard-boiled Large eggs and parsley.
Gemelli Pasta with Fava Bean Pesto and Broccoli Raab Ingredients: - 12 ounces, weight Uncooked Gemelli Pasta - 1 cup Cooked, Peeled Fava Beans - 1 clove Garlic, Roughly Chopped - 1 cup Fresh Parsley - 1 sprig Fresh Oregano - 1 dash Parmesan Cheese - 2 pinches Salt - 2 pinches Ground Black Pepper - 2 dashes Extra Virgin Olive Oil - 6 cups Broccoli Raab, Cut Into Thin Strips Directions: - First, cook the pasta according to package instructions for al dente. - Meanwhile, put the cooked fava beans, garlic, parsley, oregano, Parmesan, one pinch each of salt and pepper, and one dash of olive oil into your food processor. - Puree until the mixture is the texture of pesto. - Set aside. - Add the broccoli raab, one pinch each of salt and pepper and one dash of olive oil to a skillet over high heat. - Cook the raab until it has wilted, about two minutes. - Turn off the heat. - Mix in the fava bean pesto and combine thoroughly. - When its done, drain the pasta and add the pasta to the skillet with the fava bean pesto and raab. - Toss and fold the pasta and the pesto-raab mixture so as to cover all of the noodles evenly. - Enjoy!
Peaches and Raspberries in Spiced White Wine Ingredients: - 1 bottle (750ml) Italian dry white wine, such as Pinot Bianco or Pinot Grigio - 1/2 cup sugar - 4 3/4 x 2-inch orange peel strips (orange part only) - 3 cinnamon sticks - 6 peaches - 2 1/2-pint baskets raspberries - Biscotti Directions: - Combine 1 cup wine, sugar, orange peel and cinnamon in small saucepan. - Stir over low heat until sugar dissolves. - Increase heat; simmer 15 minutes. - Remove from heat; add remaining wine. - Blanch peaches in large pot of boiling water 20 seconds. - Transfer to bowl of cold water, using slotted spoon. - Drain. - Pull off skin with small sharp knife. - Slice peaches and transfer to large bowl. - Add raspberries and wine mixture. - Cover and refrigerate at least 1 hour. - (Can be prepared 6 hours ahead. - Stir occasionally.) - Divide fruit and wine among glass goblets. - Serve with biscotti.
Swiss Chard Gratin Ingredients: - 1 potato, peeled (about 5 ounces/150 grams) - 2 tablespoons butter - 14 cup diced onion - 1 garlic clove, minced - 14 cup all-purpose flour - 1 34 cups milk - 14 teaspoon cayenne pepper - 12 teaspoon dry mustard - 1 pinch salt, pepper, ground nutmeg - 13 cup gruyere cheese, shredded - 3 tablespoons parmesan cheese, grated - 2 12 cups swiss chard, shredded Directions: - In a small saucepan of boiling salted water, cook potato until tender, 10-12 minutes. - Alternatively, cook potato in microwave until tender. - Let cool for 5 minutes. - Slice thinly and overlap in a greased small shallow gratin (casserole) dish. - In a small saucepan, heat butter over medium heat; cook onion and garlic until softened, about 3 minutes. - Stir in the flour; cook for 1 minute. - Whisking constantly, add milk, 1/2 cup at a time. - Whisk in cayenne pepper, mustard, salt, pepper and nutmeg to taste. - Reduce heat to low; simmer, whisking occasionally, until thickened, 5-7 minutes. - Stir in Gruyere and Parmesan cheeses. - Pour 1/2 cup of sauce over potato. - Top with Swiss chard, pressing to compact. - Pour remaining sauce over top. - Bake in a 400 F oven for 20-25 minutes or until bubbly and browned.
Deluxe BBQ Chicken Mac & Cheese Sliders Ingredients: - 1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Sharp Cheddar Cheese Sauce - 2 cups shredded rotisserie chicken - 1/2 cup KRAFT Original Barbecue Sauce - 1 pkg. (15 oz.) slider buns (12 buns) - 12 CLAUSSEN Bread 'N Butter Pickle Chips Directions: - Prepare Dinner as directed on package. - Cook chicken and barbecue sauce in nonstick skillet on medium heat 2 to 3 minutes or until heated through, stirring frequently. - Fill buns with macaroni and cheese, chicken mixture and pickles.
Bourbon Shrimp Flambe Recipe Ingredients: - Wild rice is a suitable accompaniment for this elegant shrimp dish. - 1/4 c. unsalted butter - 1 lb shrimp, peeled and deveined - 1/4 c. bourbon - 1/4 c. half-and-half or possibly whipping cream - 1 tsp tomato paste - 1 Tbsp. lemon juice Salt and freshly grnd pepper - 1/4 c. chopped fresh chives Salted, toasted pecans, for garnish (optional, see note) Directions: - In a long-handled saute/fry pan, heat butter. - Add in shrimp and saute/fry 1 minute. - Add in bourbon and carefully use a long-handled match to ignite the mix, shaking the pan till the flame dies down. - With slotted spoon, remove shrimp to a hot platter. - Add in half-and-half and tomato paste to pan. - Bring mix to a boil and reduce till it is thickened and coats the back of a spoon. - Add in lemon juice. - Season to taste with salt and pepper. - Return shrimp to pan to reheat. - Add in chives just before serving. - Garnish with salted, toasted pecans, if you like. - Note: To toast nuts, heat in a dry skillet over medium heat till they start tobrown. - Stir occasionally. - Be careful not to scorch them.
Napolitan with Lots of Eggplants Ingredients: - 4 servings Spaghetti - 2 Eggplants (small Japanese variety) - 2 Green peppers - 1 Onion (small) - 4 Cherry tomatoes - 6 Wiener sausages - 5 tbsp Ketchup - 10 grams Butter (unsalted) Directions: - Cut the eggplant into half moons and soak in a bowl of water. - Julienne the green pepper and finely mince the onion. - Wedge-slice the tomatoes and slice the sausages diagonally. - Boil the spaghetti as directed on the package. - Boil the eggplant together as well. - Drain both and then set aside. - Melt butter in a heated pan, and cook the ingredients from Step 2. - Once the vegetables have wilted, add ketchup and boil until the liquid has evaporated. - Once the liquid has evaporated, add the eggplant and spaghetti. - Flavor with salt and pepper and you're finished.
Super Easy Crowd Pleasing Bean Dip Ingredients: - 2 (15 ounce) cans no-bean chili - 2 (16 ounce) cans refried beans - 2 (8 ounce) blocks cream cheese, cubed - 1 (16 ounce) bagshredded cheddar cheese or 1 (16 ounce) bag Mexican blend cheese Directions: - Preheat oven to 350. - Mix chili and refried beans together in casserole dish. - Does not need to be perfectly blended. - Arrange cubes of cream cheese on top of mixture. - Place in oven for 20-25 minutes. - Swirl cream cheese into mixture with a knife. - Top with desired amount of shredded cheese. - Place back in oven for another 5-10 minutes, or until cheese is melted. - Serve with tortilla chips.
Beer Cheese Logs Ingredients: - 16 ounces cream cheese, room temperature - 3 cups shredded cheddar cheese, orange cheese room temperature - 2 tablespoons finely snipped fresh Italian parsley - 1 12 teaspoons paprika - 13 cup warm beer, slightly warmer than room temperature - sliced toasted almond, for top decorations Directions: - Beat cream cheese, and cheddar. - Add snipped fresh parsley and paprika. - Beat until combined. - Gradually beat in the warmed beer and beat until nearly smooth. - Cover and chill one hour. - Mould with hands and shape into a log. - Insert almonds along the top. - Some times I add a little more beer and spoon into little crocks-- Chill 3 to 24 hours.

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