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Blender Peach Butter Recipe Ingredients: - About 6 (8 ounce.) jars and caps - 6 lbs. peaches - 2 c. sugar (about 1 lb.) - 1/2 c. orange juice - 1/4 teaspoon cinnamon - 1/4 teaspoon grnd cloves Directions: - Peel, remove seeds, and quarter peaches. - In covered blender at high speed, blend peaches 1/3 at a time till smooth. - In 7 qt saucepan, heat peaches with remaining ingredients to boiling. - Boil 20 min or possibly till thick, stirring frequently. - Remove from heat; ladle mix into jars, leaving 1/8 inch space from top. - Adjust caps. - Process in boiling water bath 10 min. - Makes about 6 (8 oz) jars.
Cranberry and Toasted Walnut Stuffing Ingredients: - 1 cup water - 1/2 cup dried cranberries - 2 Tbsp. non-hydrogenated margarine - 1 pkg. (120 g) Stove Top Stuffing Mix for Chicken - 1/2 cup walnut pieces, toasted Directions: - Bring water, cranberries and margarine to boil in saucepan. - Stir in stuffing mix; cover. - Remove from heat; let stand 5 min. - Fluff with fork. - Stir in walnuts.
Greek Style Hamburger Pitas Ingredients: - 6 pita bread - 2 lbs ground pork (or lamb or combination) - 2 cups plain yogurt - 1 teaspoon basil - 1 teaspoon oregano - 2 chopped garlic cloves - 12 cup chopped fresh cilantro - 12 cup chopped green onion - salt and pepper - 1 teaspoon grated lemon peel - 34 teaspoon sugar - 1 cucumber, sliced - 2 tomatoes, sliced Directions: - In medium bowl, combine pork, 4 teaspoons yogurt, basil, oregano, 1/2 of the garlic, salt and pepper. - Mix together well. - Shape into 6 oval-shaped patties. - Grill, broil or fry until cooked through, approximately 11-14 minutes. - In small bowl, mix together remaining yogurt, cilantro, green onion, lemon peel, sugar and remaining garlic. - To serve, put the patty in the pita pocket and top with yogurt mixture, placing tomato and cucumber on top.
Perfect Pot Roast Ingredients: - Salt and freshly ground black pepper - One 3 to 5-pound chuck roast - 2 or 3 tablespoons olive oil - 2 whole onions, peeled and halved - 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces - 1 cup red wine, optional - 3 cups beef broth - 2 or 3 sprigs fresh rosemary - 2 or 3 sprigs fresh thyme Directions: - Preheat the oven to 275 degrees F. - Generously salt and pepper the chuck roast. - Heat the olive oil in large pot or Dutch oven over medium-high heat. - Add the halved onions to the pot, browning them on both sides. - Remove the onions to a plate. - Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. - Reserve the carrots with the onions. - If needed, add a bit more olive oil to the very hot pot. - Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. - Remove the roast to a plate. - With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. - Place the roast back into the pot and add enough beef stock to cover the meat halfway. - Add in the onions and the carrots, along with the fresh herbs. - Put the lid on, then roast for 3 hours for a 3-pound roast. - For a 4 to 5-pound roast, plan on 4 hours. - The roast is ready when it's fall-apart tender.
Garlic Lover's Shrimp Ingredients: - 12 -15 garlic cloves, cracked away from skins (I only use 12 and I am a serious garlic lover!) - 2 tablespoons extra virgin olive oil, 3 turns of the pan - 2 tablespoons butter, cut in small pieces - 12-1 teaspoon crushed red pepper flakes - 1 12 lbs large shrimp, 30 pieces, peeled and deveined (ask for easy peel shrimp) - 1 teaspoon coarse salt - fresh cracked black pepper - 1 toothpick (optional) Directions: - Process garlic in food processor to finely chop. - Heat a large skillet over medium high heat and add oil and butter. - Add garlic and crushed pepper flakes to oil and butter. - Season shrimp with salt and toss to coat. - Add shrimp to the pan and cook, stirring frequently, until pink and heads curl to tails. - Add black pepper, to your taste. - Serve immediately.
Sauteed Veal Medallions Ingredients: - 2 3 oz (84 grm). veal medallions - 1/4 tsp (1 ml) capers - 1/4 tsp (1 ml) minced shallots - 2 oz (56 grm) veal stock - 1 tsp (5 ml) cold butter - salt and pepper - chopped parsley Directions: - Saute the veal in hot olive oil. - Turn once, then add the capers and shallots. - Deglaze with stock. - Mount with butter, then season to taste with salt, pepper, and parsley.
Grilled Trout Ciabatta Ingredients: - 1 cup olive oil and vinegar salad dressing (recommended: Newman's Own) - 3 tablespoons frozen orange juice concentrate, thawed - 1 tablespoon dried fines herbes - 1 teaspoon red pepper flakes - 2 pounds trout, cleaned, heads and tails removed - 1/2 cup mayonnaise - 2/3 cup artichoke bruschetta topping (recommended: Delallo) - 1 tablespoon lemon juice - 1/4 teaspoon cayenne pepper - 1 (19-ounce) loaf ciabatta bread - 2 cups spring salad mix - 2 tomatoes, sliced - 1/2 small red onion, thinly sliced Directions: - In a medium bowl, stir together salad dressing, orange juice concentrate, herbs, and red pepper flakes. - Place the trout in a large resealable bag and pour the salad dressing mixture over the fish. - Squeeze the air from the bag and seal. - Marinate in the refrigerator for 1 to 2 hours. - Meanwhile, to make the artichoke aioli, stir together the mayonnaise, artichoke bruschetta topping, lemon juice, and cayenne in a medium bowl. - Refrigerate until ready to use. - Set up grill for direct cooking over medium heat and oil the grates well. - Remove the trout from the marinade, discarding any leftover marinade, and place on the grill, flesh side down. - Cook for 3 to 4 minutes per side, or until just cooked through. - Remove from the grill and set aside. - Slice ciabatta bread horizontally and quickly toast on the grill. - Spread both sides with artichoke aioli. - Carefully pull skin from trout fillets (bones should come up with - skin). - Assemble sandwich and cut into serving size pieces. - NOTE: Although most bones should come out with removal of skin, warn guests to be aware of bones.
Momma's Yummy, Delicious, Black Bean Soup Ingredients: - 4 slice bacon, cut in pieces - 1 large onion, finely chopped - 1 clove garlic, minced - 2 can black beans w/liquid - 2 can beef broth - 1 1/4 cup h20 - 3/4 cup Pace (med) Picante Sauce - 1/2 tsp salt - 2 tsp oregano Directions: - in dutch oven cook bacon until crisp - remove, drain, set aside - add onion and garlic to bacon drips - cook and stir til translucent - add beans with liquid, beef broth, water, picante sauce, oregano and salt - bring to boil, reduce heat - simmer for 20 minutes covered - serve in bowl with dollop of sour cream and bacon, yummy! - p s mama says to mash half the beans with a fork - enjoy, love Mom
Cranberry Bean and Pumpkin Stew with Grated Corn Ingredients: - 1 pound dried cranberry or pinto beans, soaked overnight and drained - 2 tablespoons vegetable oil - 1/2 pound smoky bacon, sliced 1/4 inch thick and cut into 1/4-inch dice - 4 large garlic cloves, minced - 1 large white onion, cut into 1/2-inch dice - 1 green bell pepper, cut into 1/2-inch dice - 1 aji cristal chile (see Note) or jalapeco, seeded and minced - 2 teaspoons ground cumin - 1 teaspoon dried oregano, crumbled - 1 teaspoon sweet paprika - Kosher salt and freshly ground pepper - 4 plum tomatoes, coarsely chopped - 6 cups chicken stock or low-sodium broth - 1/2 pound peeled and seeded pumpkin or butternut squash, cut into 1-inch chunks - 6 ears of fresh corn, shucked - 2 tablespoons coarsely chopped basil Directions: - In a large saucepan, cover the beans with cold water and bring to a boil. - Reduce the heat to moderate and simmer until the beans are just tender, about 45 minutes. - Drain the beans. - In a large cast-iron casserole, heat the oil until shimmering. - Add the bacon and cook over moderate heat, stirring occasionally, until golden, 5 minutes. - Add the garlic and cook until fragrant, 1 minute. - Stir in the onion, bell pepper, chile, cumin, oregano, paprika, 1 tablespoon of salt and 1 teaspoon of pepper. - Cook, stirring occasionally, until the vegetables soften, 5 minutes. - Add the tomatoes and cook, stirring, until they begin to break down, about 2 minutes. - Add the beans and chicken stock to the vegetables and bring to a boil over high heat. - Cover partially and cook over moderate heat for 45 minutes, stirring occasionally. - Add the pumpkin and cook until tender, about 15 minutes. - Meanwhile, grate the corn on the large holes of a box grater set in a shallow bowl; you should have about 1 1/4 cups. - Add the corn and its juices to the stew along with the basil and simmer over moderate heat until thickened, about 10 minutes longer. - Season with salt and pepper and serve.
Berry-Brioche Bread Pudding Ingredients: - Unsalted butter, for greasing the dish - 1/4 cup turbinado sugar - 2 cups heavy cream - 2 cups whole milk - 2/3 cup plus 1/4 cup granulated sugar - 1 teaspoon kosher salt - 4 large eggs - 4 large egg yolks - 1 1/2 teaspoons pure vanilla extract - 2 cups blueberries and raspberries, plus more for serving - One 1-pound loaf of brioche, cut into 1/2-inch dice - Whipped cream, plus more for serving Directions: - Preheat the oven to 350. - Butter an 8-by-11-inch baking dish and coat the dish with the turbinado sugar. - In a large saucepan, bring the cream, milk, 2/3 cup of the granulated sugar and the salt to a simmer over moderately high heat, then remove from the heat. - In a bowl, whisk the whole eggs, egg yolks and vanilla. - Gradually whisk in the hot cream until blended. - Strain the custard through a fine strainer into a large bowl. - In a small bowl, toss the blueberries and raspberries with 2 tablespoons of the granulated sugar. - Using a fork, coarsely mash the berries. - Let stand until juicy, about 5 minutes. - Mix the brioche into the custard. - Fold in the mashed berries. - Transfer the pudding to the prepared baking dish and sprinkle the top with the remaining 2 tablespoons of granulated sugar. - Cover with foil and bake for 45 minutes, until set in the center. - Remove the foil and bake in the top third of the oven for 20 minutes longer, until lightly golden. - Preheat the broiler. - Broil the pudding for 1 minute, until golden brown. - Transfer to a rack and let stand for 30 minutes, until cooled slightly. - Cut the bread pudding into squares and serve with blueberries, raspberries and whipped cream.
Spaghetti Casserole Ingredients: - 2 onions, chopped - 2 green peppers, chopped - 2 tablespoons olive oil - 2 tablespoons butter or 2 tablespoons margarine - 1 (28 ounce) canpeeled tomatoes - 1 lb thin spaghetti - 1 tablespoon oil - 3 tablespoons butter - 3 tablespoons flour - 1 cup milk - 1 cup cream - 1 cup roughly cut cheddar cheese - 12 lb mushroom, sliced - 14 cup black olives Directions: - Saute onions and peppers in oil and butter until limp. - Add tomatoes and simmer 30 minutes. - Cook spaghetti according to package directions. - Toss with oil and set aside. - Preheat oven to 325 degrees. - Make a cream sauce by melting butter and stirring in flour until smooth and bubbly. - Gradually stir in milk and cream stirring until thickened. - Add cheese, stirring until cheese melts. - Set aside. - Toss spaghetti, mushrooms, olives and tomato sauce together and place in baking dish. - Cover with cream sauce and bake 45 minutes.
Banana and Cajeta Layered Crepes Ingredients: - 1 cup all-purpose flour - 2 tablespoons sugar - 1/2 cup whole milk - 2 tablespoons unsalted butter, melted, cooled, plus more for brushing - 3 large eggs - Pinch salt - 1 cup cajeta - 1/2 cup whipping cream - 4 ounces cream cheese, at room temperature - 5 bananas, sliced - 1 1/2 cups finely chopped pecans Directions: - Place the flour, sugar, 1/2 cup plus 2 tablespoons water, milk, butter, eggs and salt in a blender and process until smooth, about 5 seconds. - Turn off the motor. - With a rubber spatula, scrape down the sides of the blender, and blend the batter for 20 seconds longer. - Transfer the batter to a bowl and let it stand, covered, for 1 hour. - The batter may be made 1 day in advance and kept covered and chilled. - Meanwhile, blend the cajeta, whipping cream and cream cheese in a clean blender until smooth. - Set aside. - Heat a crepe pan or nonstick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. - Brush the pan lightly with butter and heat until the pan is hot but not smoking. - Stir the batter and pour 1/4 cup of the batter into the pan. - Tilt and rotate the pan quickly to cover the bottom with a layer of batter. - Loosen the edge of the crepe with a spatula, and cook the crepe until the top appears almost dry, about 1 minute. - Flip the crepe, cook the other side lightly and transfer the crepe to a plate. - Make crepes with all the remaining batter, brushing the pan lightly with butter as necessary. - To assemble: On a 10-inch cake stand, or in a 9-inch glass pie dish, pour 1/4 cup cajeta cream into the center. - Top with one crepe, more cajeta cream, sliced bananas and pecans. - Repeat with remaining crepes, cream, bananas and pecans, finishing the last layer with bananas and pecans. - Refrigerate until set, about 45 minutes. - Serve cold.
Bay Baked Potato Ingredients: - 1 large baking potato - 1 large bay leaf - salt and pepper - 1 teaspoon butter, if desired Directions: - Preheat oven to 400F. - Cut potato almost in half length wise. - Place bay leaf between halves. - Add salt and pepper to taste. - Add butter if using. - Place potato on a square of foil and close tightly. - Place in a 400 F oven for about 40 minutes.
Vickys Banana Pecan Porridge, Gluten, Dairy, Egg & Soy-Free Ingredients: - 60 grams gluten-free porridge oats - 300 ml milk of choice ie rice, almond, coconut - 1 generous pinch ground cinnamon - 2 small over ripened bananas, mashed - 15 grams pecans, roughly chopped Directions: - Soak the oats in the milk overnight - When ready to cook, put the oats, milk & cinnamon in a pan - Bring to the boil then reduce the heat, stir in the mashed bananas and let simmer for 5 minutes. - You may need to add more milk to achieve the consistency you prefer - Spoon into 2 bowls and top with the chopped nuts, some extra sliced banana and a pinch of cinnamon - Serve immediately - This is a good breakfast for both children and those with type 2 diabeties. - The oats are rich in slow-release carbs which help balance blood sugar levels. - It's low GI and low salt and the over ripened bananas replace the sugar
Crockpot Baby back Ribs Ingredients: - 4 lb pork baby back ribs, on rack - 1/3 cup dark brown sugar - 1 tbsp paprika - 1 1/2 tsp chili powder - 1 tsp salt - 1 tsp ground coriander seed - 1/2 tsp cayenne pepper - 3/4 tsp black or mixed peppercorns, freshly ground - 3/4 tsp ground oregano - 1/4 tsp regular white sugar - 1 Bottle of favorite barbecue sauce, or South Carolina style sauce Directions: - Mix all dry seasonings in a bowl. - You may have to pound the brown sugar to be sure it's not clumped and incorporates into the seasoning. - Rub seasoning all over ribs, ensuring every surface is covered. - Be sure to coat the underside as well. - Place rack of ribs on edge in crockpot, meat-side out. - I curved the ribs into a circle, the ends touching. - You want the ribs to stand upright. - Liquid is not necessary as the slow heat steams the ribs and as it cooks moisture is given off and collects on the bottom. - Cook on low all day (minimal 7 hours) or high for 5 hours. - Low and slow is the game here. - Once you turn on the heat be sure not to open the lid. - Just let it cook all day.
Noel Cooler Ingredients: - 3 ounces dry vermouth - Ginger beer - Cracked ice - Garnishes: orange peel and slice of lemon Directions: - Half fill a highball glass with cracked ice and pour in the vermouth. - Fill the glass with ginger beer. - Twist the lemon peel over the drink and drop it into the glass. - Garnish the drink further with the lemon slice.
Choco-Pumpkin-Almond Oatmeal Ingredients: - 12 cup oats - 1 cup water - 12 ounce dark chocolate (I usually use a little less, just a square of 72% Ghirardelli) - 12 cup pumpkin puree - 18 cup almonds (chopped) - almond milk (etc, to taste or texture preference) Directions: - Prepare oatmeal with oats and water. - Stir in chocolate until melted and blended. - Stir in pumpkin puree and almonds. - Add almond milk until desired consistency is reached. - Enjoy!
Honey-Lime Chicken Ingredients: - 1/2 cup GREY POUPON Savory Honey Mustard - 2 Tbsp. lime juice Safeway 3 ct For $1.00 thru 02/09 - 2 cloves garlic, minced - 1 Tbsp. soy sauce - 1 tsp. grated lime zest (optional) Safeway 3 ct For $1.00 thru 02/09 - 4 small boneless skinless chicken breasts (1 lb.) Directions: - Mix mustard, lime juice, garlic, soy sauce and lime zest until well blended. - Reserve 1/2 cup of the mustard mixture for serving with cooked chicken. - Grill or broil chicken 15 minutes or until cooked through, turning and brushing occasionally with remaining mustard mixture. - Serve with reserved 1/2 cup mustard mixture.
Strawberry Jell-O Parfait Ingredients: - 1 Jell-O brand gelatin (3 oz), any flavor - 1 cup sliced fresh strawberries or any fruit you prefer - 1 cup thawed cool whip whipped topping Directions: - Prepare gelatin according to package directions. - Chill until slightly thickened. - Set aside 1/3 cup. - Add fruit to remaining gelatin; spoon into 4 to 5 glasses. - Chill glasses at an angle until jello is set. - Meanwhile, fold whipped topping into measured (1/3 cup) gelatin. - Spoon topping mixture into glasses of set jello. - Chill. - Garnish - You can add sugar to sweeten your gelatin.
Almond & Rhubarb Cake (Gluten-Free) Ingredients: - 3 cup Rhubarb (sliced) - 1 tbsp Lime or lemon juice - 3 tbsp Coconut sugar or Lakanto - 250 ml Almond flour - 125 ml Coconut powder - 125 ml Coconut sugar or Lakanto - 2 tsp Baking powder - 1/4 tsp Salt - 125 ml Sour cream or unsweetened yogurt - 2 Eggs - 1 tsp Almond essence - 125 ml Sliced almonds - 1 Oil or butter to grease cake pan Directions: - Preheat the oven to 180C. - Grease the 21-cm round cake pan with oil or butter. - Place the sliced rhubarb, lime or lemon juice, and 3 tablespoons of sugar into a bowl. - Mix it up and set aside. - In a separate bowl, combine the ingredients on the list from the almond powder down to the salt, and mix. - Add the sour cream or yogurt, beaten egg, and almond extract. - Mix together. - Add the rhubarb and gently mix it in. - Transfer the batter to the cake mold and top with almond slices. - Bake for 45-50 minutes until an inserted skewer comes out clean. - Once cooled, remove from the cake pan and place on a wire rack to cool. - Infuse with love and gratitude. - Slice it up and serve with fruits or vegetables.
Spicy Tofu, Mushroom and Tomato Brown Rice Bowl Ingredients: - 1 12 cups long grain brown rice, rinsed - 14 cup vegetable oil - 3 garlic cloves, sliced - 2 scallions, cut into 1-inch pieces, white and green parts separated - 1 teaspoon crushed pepper - 8 ounces mushrooms, sliced - salt, to taste - pepper, to taste - 1 (14 ounce) container firm tofu, cut into 1-inch cubes - 12 pint grape tomatoes, halved lengthwise - 2 tablespoons oyster sauce Directions: - In a medium saucepan, combine the rice and 2 1/4 cup water over medium-low heat. - Cover and cook until the water is absorbed, 40 to 45 minutes. - Fluff with a fork. - Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. - Add the garlic, scallion whites and crushed red pepper and stir until fragrant. - Add the mushrooms and season with salt and black pepper. - Cook until the mushroom liquid evaporates, about 3 minutes. - Transfer the mixture to a plate. - Add the remaining 2 tablespoons oil and the tofu to the pan and cook until golden on one side, then toss to brown throughout, about 3 minutes. - Push the tofu to the side of the pan and add the tomatoes and oyster sauce. - Cook until the tomatoes begin to soften, about 1 minute. - Return the mushroom to the pan and stir in the scallion greens. - Serve with the rice.
Green Beans with Crushed Almonds Ingredients: - 1/2 pound green beans, trimmed - 1 1/2 tablespoons unsalted butter - 1 garlic clove, minced - 1/4 cup blanched whole almonds, finely ground Directions: - Cook beans in a 3-qt. - saucepan of boiling salted water until crisp-tender, about 4 minutes, and drain. - Melt butter in a large nonstick skillet over moderate heat, then cook garlic, stirring, until it just begins to turn golden, about 1 minute. - Add almonds and cook, stirring, until they begin to color slightly, about 2 minutes. - Add beans and cook, stirring, until tender and heated through, about 2 minutes. - Season with salt and pepper.
Quick-and-Easy Fried Mini Cheesecakes Ingredients: - 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, at room temperature - 1-2/3 cups granulated sugar, divided - 2 eggs - 2 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09 - 1 tsp. pure vanilla extract - 2 cups vegetable oil, for frying - 1 Tbsp. ground cinnamon - 12 small flour tortillas - 3/4 cup chocolate syrup - 1-1/2 cups sliced strawberries Safeway 1 lb For $3.99 thru 02/09 - 3/4 cup thawed Cool Whip Whipped Topping Directions: - Heat oven to 375 degrees F. - Spray a 12-cup muffin pan lightly with cooking spray. - Beat cream cheese, 2/3 cup sugar, eggs, lemon juice and vanilla in large bowl with mixer until well blended; spoon into prepared muffin cups. - Bake for 20 to 25 min. - or until golden brown around edges and set in centres. - Remove from oven and let stand 5 min. - Heat oil in heavy skillet to 350 degrees F. Meanwhile, combine remaining sugar with cinnamon; set aside. - Place 1 cheesecake in the centre of a tortilla. - Fold bottom of tortilla up and over cheesecake, and then fold in sides over cheesecake to make a cheesecake bundle. - Repeat with remaining cheesecakes and tortillas. - Fry cheesecake bundles, in batches, in hot oil for 1 min. - or until tortillas are golden, then turn over and fry 1 min. - Remove from oil and place on a paper towel-covered plate; dab off excess oil. - While warm, place tortilla bundles, one at a time, in sugar-cinnamon mixture and toss to coat. - Serve cheesecakes drizzled with chocolate syrup; top with strawberries and whipped topping.
Indiana-Style Fried Cabbage Ingredients: - 1/2 pound bacon, diced - 3 tablespoons butter - 1 small head cabbage, chopped - 1 cup chopped celery - 1 green bell pepper, chopped - salt and pepper to taste - 1 (4.5 ounce) can mushrooms, with liquid - 1 onion, chopped Directions: - Place bacon in a large, deep skillet. - Cook over medium high heat until crisp. - Stir in butter, cabbage, celery, green pepper, salt, pepper, mushrooms and onions. - Cover skillet and steam for 15 to 20 minutes. - Stir several times during the course of steaming.
Oyster Fry Ingredients: - 8 eggs - 12 large oysters - salt and pepper, to taste - flour - cracker crumb - 2 tablespoons butter Directions: - Beat two eggs in one bowl, the other six in another one. - Drain oysters, season lightly, dip in flour followed by beaten egg, then in cracker crumbs. - Fry oysters in butter until brown on one side only. - Pour the six beaten eggs over the oysters; season with salt and pepper. - Cook until golden; turn and brown on the other side.
Quick & Easy Pork Chop Skillet Ingredients: - 4 bone-in pork chops, 3/4-inch-thick (1-1/2 lb./750 g) - 1 tsp. oil - 1/4 cup Kraft Calorie-Wise Balsamic Vinaigrette Dressing, divided - 1 small onion, sliced King Sooper's 1 lb For $0.99 thru 02/09 - 1 clove garlic, minced - 1 tsp. dried rosemary leaves - 1 can (14 fl oz/398 mL) pear halves in juice, undrained Directions: - Brown chops in oil in large nonstick skillet on medium-high heat 3 min. - on each side. - Remove from skillet; set aside. - Add 2 Tbsp. - of the dressing, onions, garlic and rosemary to skillet. - Cook 3 min. - Return chops to skillet. - Add pears and remaining 2 Tbsp. - dressing. - Simmer on medium heat 10 min. - or until chops are cooked through (160 degrees F). - Arrange chops on platter; spoon sauce over chops.
How To Peel Peaches or Nectarines Ingredients: - 1 Peaches Directions: - Get a medium-sized pot of water up to a rapid boil. - Prepare a bowl of ice water. - With each peach that you intend to peel, slice a cross into the skin at the tip opposite the stem end. - Plunge each peach into boiling water for about 20-25 seconds, then remove and transfer to ice water. - You can blanch several peaches at once, just don't overcrowd the pot to the point that the temperature of the water drops drastically. - When your peaches have been chilled, the skins should be easily peeled away, starting at the sliced end. - The process may need to be repeated with a reduced time for those peaches which are still difficult to peel.
Pepperoni Pizza Pasta Ingredients: - 8 ounces bow tie pasta (uncooked) - 1 12 cups green peppers, chopped - 2 cloves garlic, minced - 1 (14 1/2 ounce) can stewed tomatoes - 4 ounces pepperoni, sliced - 14 teaspoon pepper - 1 onion, chopped - 1 12 cups red peppers, chopped - 1 tablespoon olive oil - 1 12 teaspoons basil (dry) - 4 ounces mozzarella cheese, diced (or buy pre-shredded) Directions: - cook pasta. - Saute garlic and vegetables in the oil. - Add tomatoes and basil and cook for 10 minutes. - Stir in remaining ingredients and toss with pasta. - Serve and enjoy!
Chocolate Orange Petits Fours Ingredients: - 1 cup all-purpose flour - 2/3 cup packed dark brown sugar - 2 tablespoons unsweetened cocoa powder - 1/2 teaspoon salt - 7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped - 1/2 stick (1/4 cup) unsalted butter, cut into pieces - 2 large eggs - 2 teaspoons finely grated fresh orange zest - 1/2 cup chilled heavy cream - 1 teaspoon sugar - 4 navel orange segments, membranes discarded from each and fruit cut into 1/4-inch pieces - Special equipment: 2 (12-inch-long) sheets of parchment paper; a 1 1/2-inch round fluted cookie cutter Directions: - Whisk together flour, brown sugar, cocoa powder, and salt in a bowl. - Melt chocolate and butter in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. - Remove bowl from heat and stir in eggs, zest, and flour mixture until just combined. - (Dough will be soft.) - Roll out dough between parchment sheets into an 8-inch round (1/2 inch thick). - Transfer round (still in parchment) to a large baking sheet and chill until firm, at least 1 hour, or freeze at least 30 minutes. - Preheat oven to 350F. - Remove top sheet of parchment paper and replace it loosely. - Flip over paper-enclosed round and discard paper now on top. - Cut out about 20 cookies with cookie cutter and arrange about 1 inch apart on a buttered large baking sheet. - Reroll scraps between parchment sheets and cut out 12 more cookies (chill or freeze dough as needed if it becomes too soft to handle). - Bake cookies in middle of oven until matte (dough will start out shiny and turn dull), about 10 minutes, then transfer with a spatula to a rack to cool completely. - (Cookies will have a fudgy consistency.) - Beat cream and sugar with an electric mixer until it just holds stiff peaks. - Top each cookie with 1/2 teaspoon cream and a piece of orange.
Artichoke and Chicken Casserole Ingredients: - 4 chicken breasts (cubed) - salt and pepper - 2 tablespoons olive oil - 2 (8 ounce) cans artichoke hearts in brine - 2 (8 ounce) cans cream of chicken soup, diluted with - 14 cup water - 1 cup mayonnaise - 1 12 cups shredded sharp cheddar cheese - 1 (8 ounce) soup can full Minute Rice - crumbled cooked bacon, for topping Directions: - Preheat oven to 350 degrees, spray 13 x 9 in baking dish with Pam. - Heat pan over medium heat, add olive oil and cubed/seasoned chicken, cook halfway. - Meanwhile, mix soup, water, mayonnaise and rice. - Add artichokes and chicken, fold in cheese saving about 3/4 cup for topping. - Spread in bottom of 13 x 9 inch pan, add rest of cheese for topping. - Bake at 350 for 20 minutes, remove and top with bacon bits, bake for another 15 minutes.
Parsnip and Turnip Mash Ingredients: - 3 large turnips - 6 large parsnips - 3 tablespoons unsalted butter - 2 tablespoons chopped fresh thyme leaves, from about 4 sprigs - Salt and freshly ground black pepper Directions: - Peel and slice the turnips thinly, Peel and dice the parsnips (cutting the vegetables small and thin will help speed up cooking time). - Add the sliced and diced vegetables to a large saucepan and cover them with cold water. - Add salt to the water and bring to a boil over medium heat. - Boil the vegetables for about 8 to 10 minutes until quite soft. - Vegetables are cooked when you can easily insert the tip of a knife. - Drain the vegetables and place them back into the saucepan. - Add the butter and thyme. - With a potato masher, mash all ingredients together. - Season with salt and pepper, to taste. - Serve warm.
Strawberry - Rhubarb Coffee Cake Ingredients: - 23 cup sugar - 13 cup cornstarch - 2 cups chopped fresh rhubarb - 4 cups sliced strawberries - 2 tablespoons lemon juice - 3 cups flour - 1 cup sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 cup butter - 2 eggs - 1 cup milk - 1 teaspoon vanilla - 34 cup sugar - 12 cup flour - 14 cup butter Directions: - In sauce pan, combine sugar & cornstarch; add fruits; boil and cook for 2 minutes (thickened); remove from heat, stir in lemon juice; cool. - Preheat oven to 350; grease a 13x9 pan; set aside. - Cakey Crust part: combine dry ingredients in a large bowl; cut in butter. - Beat eggs, milk & vanilla; stir into dry mixture until just moistened. - Spoon two-thirds of cakey stuff in bottom of pan; spoon filling in, top with small dollops of remaining batter; set aside. - Topping: combine sugar & flour, cut in butter, sprinkle over batter in pan. - Bake for 45-50 minutes (golden brown). - Cool on wire rack and serve. - VARIATION: Try raspberries instead of strawbs. - Add chopped nuts to the topping.
Brown-Sugar Meringues Ingredients: - 4 large egg whites, at room temperature - 1 cup lightly packed light brown sugar - Pinch of salt Directions: - Preheat the oven to 250. - In a large bowl, beat the egg whites until soft peaks form. - Beat in the brown sugar, 1 tablespoon at a time. - Add the salt and beat until the meringue is thick and glossy, about 2 minutes longer. - Spoon 2-inch-wide mounds of the meringue onto 2 parchment-lined baking sheets. - Bake in the center of the oven for 1 hour and 10 minutes, or until the meringues are no longer sticky to the touch. - Turn off the oven, prop the door open 1 inch and let the meringues cool for 1 hour before serving.
Chicken Fajitas in a Crockpot Ingredients: - 1- 1/2 pound Boneless, Skinless Chicken Breasts, Cut Into Strips - 1 Onion, Cut Into Medium-small Wedges And Separated - 2 Green Bell Peppers, Stem And Seeds Removed, Thinly Sliced - 1 teaspoon Garlic Powder - 1/4 teaspoons Ground Cumin - Salt To Taste - 1/2 teaspoons Chili Powder - 1 Lemon, Juiced - Warm Tortillas - Fajita Toppings (shredded Cheese, Sour Cream, Salsa, Lettuce,etc) Directions: - Place the chicken, onions and peppers in your crockpot. - Sprinkle the spices and lemon juice on top and stir well. - Put the lid on and cook on low for 4-6 hours. - Enjoy wrapped in a tortilla with your favorite toppings! - Adapted from a recipe by Marg on Food.com.
Cucumber, String Bean, and Olive Salad Ingredients: - Coarse salt - 1/2 pound string beans - 2 cucumbers (1 1/4 pounds) - 1/4 pound oil-cured black olives, pitted, torn in half - 1/4 cup fresh flat-leaf parsley leaves - 1 teaspoon Dijon mustard - 1 tablespoon red-wine vinegar - Freshly ground pepper - 2 tablespoons extra-virgin olive oil Directions: - Fill a large bowl with ice and water; set aside. - Bring a pot of water to a boil. - Salt the water; add the string beans, and cook until bright green and just tender, 3 to 4 minutes. - Drain, and transfer to the ice-water bath until cool. - Drain, and cut in half lengthwise. - Peel the cucumbers, and split them lengthwise. - Remove the seeds using a melon baller or a spoon. - Cut into 1/2-inch-thick slices on the diagonal. - Combine with string beans, olives, and parsley leaves in a medium serving bowl. - Whisk together the mustard, red-wine vinegar, and salt and pepper to taste in a small bowl. - Slowly add the olive oil, whisking constantly. - Toss with the salad just before serving.
Orange-Fool Napoleons Ingredients: - 4 medium navel oranges (2 to 2 1/4 pounds), zest of 1orange grated and reserved - 2 tablespoons honey - 1 cup nonfat Greek yogurt - 1 teaspoon orange-flower water - 1/4 cup shelled raw pistachios Directions: - Cut off about 1 inch from both ends of all 4 oranges; reserve the ends. - Stand 1 orange cut-side down on a cutting board. - Working from top to bottom, cut away the peel and pith. - Cut the orange into 3 rounds, each about 3/4-inch-thick, transferring the rounds to a medium bowl as you work. - Repeat with the remaining oranges. - Refrigerate the slices until needed. - Squeeze the juice from the reserved orange ends into a small saucepan. - Add the orange zest, honey and any remaining juice from your cutting board, and bring to a boil over medium-high heat. - Boil, swirling the pot occasionally, until syrupy, about 6 minutes. - Toward the end, the surface will be covered with big brownish bubbles. - You should have about 1/4 cup of syrup. - Let cool to room temperature, about 25 minutes. - Meanwhile, heat a small skillet over medium heat, add the pistachios and cook, tossing frequently until fragrant and toasted, about 4 minutes. - Let cool, then chop. - Whisk together the yogurt, half the syrup and the orange-blossom water in a medium bowl. - In each of 4 shallow bowls, layer 3 orange slices with 1 tablespoon of the yogurt mixture, beginning with an orange slice and ending with yogurt. - Drizzle the remaining orange syrup over the tops, sprinkle with pistachios and serve.
Mocha Brownies With Cinnamon Cream-Cheese Frosting Ingredients: - 4 (1 ounce) unsweetened chocolate squares - 23 cup butter or 23 cup margarine - 4 eggs - 2 cups sugar - 2 teaspoons vanilla - 1 12 cups sifted flour - 1 teaspoon baking powder - 12 teaspoon salt - 14 teaspoon instant coffee powder - 1 cup chopped nuts (optional) - 1 cup confectioners' sugar - 2 (3 ounce) packages cream cheese - 1 tablespoon milk - 1 teaspoon vanilla - 12 teaspoon cinnamon Directions: - For Brownies:. - Melt the chocolate and butter together over very low heat, stirring constantly. - Set the mixture asied. - Beat the eggs. - Gradually beat in the sugar until the eggs are light and fluffy. - Add the vanilla. - Stir in the chocolate mixture and mix well. - Preheat the oven to 350F. - Sift together the flour, baking powder, salt and coffee powder. - Stir into the first mixture. - Fold in the nuts. - Pour into a greased 9x13" pan. - Bake 30 minutes. - Cool, frost if you like, then cut into squares. - For Frosting:. - Cream together sugar and cream cheese. - Add the milk, vanilla and cinnamon. - If too thin, firm up with additional confectioner's sugar. - Frost the brownies after they're cool.
Personal Veggie Pizzas Ingredients: - 1 can (10 oz.) large refrigerated flaky biscuits - 1 can (8 oz.) tomato sauce - 1/4 cup KRAFT Grated Parmesan Cheese - 1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA - 1/2 cup thinly sliced green peppers - 1/2 cup slivered red onions Directions: - Heat oven to 375F. - Shape each biscuit into 5-inch round on 2 baking sheets. - Spread crusts with tomato sauce. - Sprinkle evenly with Parmesan, mozzarella and vegetables. - Bake 12 to 15 min. - or until edges of crusts are lightly browned and cheese is melted.
Broccoli with Sweet Chili Sauce Ingredients: - 2 bunches Broccoli - 1 tsp Sweet chili sauce - 1 Grated cheese Directions: - Boil the broccoli and drain well. - Transfer into a bowl with the chili sauce, and mix well. - When you pack them into a bento box, garnish with grated cheese to finish.
Cheese Quesadilla Ingredients: - 2 soft taco-size flour tortillas - 14 cup shredded cheese, any kind - 2 teaspoons butter or 2 teaspoons margarine, not melted - 1 tablespoon salsa - 1 tablespoon sour cream Directions: - put butter or margarine in a pan big enough for your taco shell to fit in and let it melt - put 1 taco shell in and let it turn a nice golden color. - put a small handful of cheese and spread it out mostly in the center of the shell. - put the 2nd shell on top and flip it over and let the other side turn a golden color - take the quesadilla out of the pan and use a pizza cutter or a knife to cut it into 4 triangles. - put a spoon full of sour cream and salsa on the side and eat it.
Breakfast Wrapped in Bacon Ingredients: - 20 strip of bacon (partially cooked) - 6 eggs ( scrambled) - 10 small balls of sausage (cooked) - 4 servings of shredded Hash browns (cooked) - 1/2 cup of shredded sharp cheddar cheese Directions: - Basket Weave strips of partially cooked bacon. - Add to the middle in layers , Scrambled eggs, shredded cheese, sausage balls, Shredded hashbrowns - Either roll or fold bacon over the middle. - Should be completely covered by bacon . - Cook in the oven at 350F until bacon is cooked as you like.
Cucumber Salad Ingredients: - 1 cucumber - 1 small onion - 1 tablespoon fat-free mayonnaise - 4 (1 g) packages Equal sugar substitute - 18 cup white vinegar - 18 cup water Directions: - Mix equal, mayo, water and vinegar throughly. - Slice cucumber and onions very thin. - Pour mixture over cucumbers and onions and refrigerate about an hour before serving.
Barley Home Remedy Ingredients: - 2 tablespoons pearl barley - 3 cups water - 2 tablespoons sugar (optional) - 2 tablespoons lemon juice (optional) Directions: - Place water and barley in a 1 1/2 quart pot. - Bring to a boil. - Let boil until liquid is reduced by half, approximately 10 to 15 minutes, which allows the natural sugars to come out of the barley. - The remaining liquid should be brown. - Drain the barley, saving the liquid, and either eat the cooked barley or throw away (it's only 2 tablespoons). - Return the liquid to the pot and add up to 2 tablespoon sugar, or other sweetner of choice. - Simmer the liquid for about 15 minutes. - If you want, at the end of simmering for 15 minutes, add up to 2 tablespoons lemon juice (although, for me personally, adding lemon juice would just get in the way of the barley flavor). - Serve warm out of a coffee cup.
Low-Sugar Soy Flour Brownies Ingredients: - 100 grams Soy Flour - 40 grams Cocoa powder - 25 grams Artificial sweetener (3x sweeter than sugar) - 1/2 tsp Baking powder - 200 ml Soy milk - 3 tbsp Vegetable oil - 50 grams Walnut powder (Or crushed walnuts) Directions: - Combine the sugar and vegetable oil. - Add all of the dry ingredients. - Stir in the soy milk. - Fill the cake pans 2 cm high with the batter and bake for 20 minutes in an 180C oven.
Grilled Chicken With Garlic and Parsley Ingredients: - 2 small whole heads garlic, separated into cloves and peeled - 1/4 cup chopped Italian parsley leaves - Salt and freshly ground white pepper to taste - 2 2-pound chickens, halved and with all but the wings boned - 2 tablespoons unsalted butter - 3 tablespoons fresh lemon juice Directions: - Preheat a gas, charcoal or electric grill until moderately hot. - Bring a small saucepan of water to a boil, add garlic and boil 1 minute. - Drain. - Cut garlic into paper-thin slices and toss in a small bowl with the parsley and a little salt and pepper. - Stuff about 1 teaspoon of the garlic mixture under the skin of each chicken half, in breast and thigh areas. - Put chickens on a plate, cover with plastic wrap and refrigerate until ready to use. - Reserve remaining garlic mixture. - When ready to cook, grill chicken halves 7 to 10 minutes on each side, until they are just cooked through. - Make sure all pinkness disappears but do not overcook. - Meanwhile, melt the butter in a saute pan. - Add remaining garlic mixture and saute gently until barely golden. - Remove from heat. - Add lemon juice and season to taste with salt and pepper. - Put a chicken half on each of 4 warmed plates and spoon the sauteed garlic mixture over each. - Serve at once.
Chili Enchiladas Ingredients: - 42 ounces tofu firm - 20 each corn tortillas (6-inch) - 13 cup soy sauce, tamari low sodium - 3 tablespoons tomato sauce - 3 tablespoons peanut butter - 3 teaspoons onion powder - 2 teaspoons chili powder - 1 x enchilada sauce - 1 large yellow onion chopped - 2 each garlic cloves crushed - 24 ounces tomato sauce - 3 cups water - 3 tablespoons chili powder - 2 tablespoons cornstarch - 1/4 cup water cold Directions: - Squeeze the excess water from the thawed tofu and tear the tofu into pieces. - Mix the next five ingredients together, pour over the tofu, and mix well. - Cook and stir in a large saucepan over medium to high heat until slightly browned, stirring constantly. - Set aside. - To make the sauce, saute the onion and garlic in a small amount of water until translucent, add the remaining ingredients, and simmer over low heat for 30 minutes. - Dissolve the cornstarch in the cold water and gradually add to the sauce while stirring. - Cook and stir until sauce boils and thickens. - Preheat the oven to 350 degreees F. - Pour about 1 cup of the sauce into the bottom of a 15x10 inch baking dish or two smaller baking dishes. - Place 13 cup of the tofu mixture down the center of each burrito shell, roll up, and place in the baking dish. - Repeat until all burritos are filled and rolled. - Pour the remaining enchilada sauce over the filled burritos and bake for 30 minutes.
Soft Mexican Wedding Cookies Ingredients: - 10 oz Pastry flour or all-purpose flour - 10 oz Butter - 1/2 tbsp Vanilla extract - 4 oz Powdered sugar - 1 1/2 cup Walnuts Directions: - Scale all the ingredients - Cream butter and vanilla extract until it becomes light and fluffy - Add the powdered sugar and the flower continue to mix - Add the chopped walnuts or pecans then give it a mix for five seconds - Scoop the cookie dough and place it on parchment paper - Place the cookie dough in the freezer for 15 minutes - Bake the cookies at 350 for 10 to 15 minutes or until the bottom of the cookie turns brown - Allow the cookies to cool down for 10 minutes then sift powdered sugar on top of the cookies
Crock Pot Country Pork Ribs Ingredients: - 2 cups Ketchup - 1/4 cups Water - 1 Tablespoon Yellow Mustard - 2 Tablespoons Red Wine Vinegar - 2 Tablespoons Brown Sugar, Packed - 1 teaspoon Granulated Garlic (or Garlic Powder) - 1 Small Red Onion, Chopped - 1/2 teaspoons Worcestershire Sauce - 1/4 teaspoons Tabasco Sauce - 1/4 cups Canola Oil - 1 Tablespoon Dried Parsley - 1/2 teaspoons Salt - 1/4 teaspoons Pepper - 3 pounds Boneless Country Pork Ribs Directions: - Mix all ingredients (except the ribs) together and place in a crock pot. - Place the ribs into the sauce and stir to completely cover. - Cook on high for 8 hours. - Stir at least twice during the cooking time. - Make sure you have a serving spoon handy because these ribs will be falling apart. - I serve these with mashed potatoes. - Yum! - Enjoy!
Crockpot Roasted Chicken Ingredients: - 1 Whole Chicken around 5 lbs, insides and skin removed, washed and patted dry - 1 tbsp paprika - 3 tbsp steak seasoning - 1 salt and pepper Directions: - Wash chicken. - Pat dry with a couple paper towels.You may remove skin if you like. - In a crockpot the skin will not get crispy. - Season Chicken inside and out. - Cook in Crockpot on high atop 4 foil balls for about 3 1/2 to 4 hours. - Or internal temp of 165 Bast Chicken with the drippings while it rests after cooking to give it even more flavor. - Resist opening the lid on your crockpot to check progress, it will take the crockpot a long while to get back up to temperature.
Crab cheese soup Ingredients: - 16 oz lump crab meat - 16 oz imitation crab meat - 1 stick unsalted butter - 1 large onion, chopped - 4 ribs celery chopped - 1/2 gallon heavy cream - 1/2 gallon whole milk - 2 8oz blocks cream cheese - 1 32oz block Velveeta cheese - 1 16oz sharp cheddar cheese - 4 tbsp Old Bay Seasoning - 2 tbsp Lawry's Seasoned Salt - 2 tbsp granulated garlic Directions: - Melt butter in a large stock pot over med heat - saute onion and celery in butter until tender - add crab meat, imitation crab meat and seasonings - cube cream cheese and add to pot - after cream cheese is melted add milk and heavy cream - increase heat to medium high - cube Velveeta and add a little at a time stirring constantly until all cheese is added and melted - add cheddar a little at a time stirring constantly until all cheese is added and melted
Fennel Slaw Ingredients: - 3 teaspoon Mexican dried oregano - Juice of a lime (about 1 tablespoon) - 1 teaspoon salt - 1/2 teaspoon freshly ground black pepper - 1/4 cup extra virgin olive oil - 3 bulbs fennel (about 3 pounds) - 2 red bell peppers, cored, seeded and julienned Directions: - In a dry pan, toast the oregano for 1 to 2 minutes, until golden but not burned. - In a small bowl, whisk the lime juice, salt, pepper and oregano together. - Drizzle in the olive oil, whisking constantly until emulsified. - Trim the stalks of the fennel down to the bulb and discard. - Quarter the bulbs and trim away the triangle of core at the base. - Slice the fennel as thinly as possible. - In a serving bowl, toss the fennel, red pepper and the dressing together until the vegetables are evenly coated. - Serve immediately or refrigerate, covered, for up to 1 hour before serving, and toss again just before serving.
Curried Shrimp Turnovers Ingredients: - 1 pound store-bought puff pastry - 2 tablespoons butter - 1 small onion, diced (about 1/2 cup) - 1 small carrot, diced (about 1/2 cup) - 1 small apple, peeled, cored, and diced (about 1/2 cup) - 1/2 pound small shrimp - 2 tablespoons curry powder - 1/2 teaspoon salt - 1/2 teaspoon freshly ground black pepper - 1 egg yolk beaten with 2 tablespoons cold water Directions: - Using a round pastry cutter, cut the pastry into 2-inch rounds, placing each round on a waxed paper lined cookie sheet. - Roll the remaining scrap into a ball and roll out, using a rolling pin, into a 1/4-inch thick sheet and continue to cut rounds of puff pastry until you've used it all up. - Refrigerate the rounds until the filling is ready. - Heat a saute pan over medium heat for 1 minute. - Add the butter, and when it begins to foam, add the diced onion. - Cook the onion until it is translucent, add the carrot and apple and saute for 2 minutes. - Add the shrimp and cook for 2 minutes, then sprinkle with curry powder and stir to combine well. - Season with salt and pepper, remove from heat, and spoon the mixture onto a flat pan (such as a cookie sheet) and cool for several minutes. - Put shrimp in refrigerator and chill throughly. - Preheat oven to 425 degrees. - Lightly brush a round of pastry with some of the egg wash. Place 1 teaspoon of the shrimp filling in the center of the pastry and fold the dough in half to encase the filling and create a dumpling. - Continue to fill the pastry rounds in this way until all of the filling and pastry has been used up. - Place the finished turnovers on a parchment paper lined cookie sheet. - Brush the tops of the turnovers with the remaining egg wash and bake for 12 to 15 minutes just before you are ready to serve them. - They may be held, unbaked and refrigerated, for up to 48 hours for later use. - Serve hot.
Macerated Fruit Ingredients: - 2 pounds assorted dried fruit (apricots, figs, peaches, pears, prunes, raisins, apples or others) - 1/2 cup pine nuts, slivered blanched almonds, unsalted pistachios or a mixture - 1 tablespoon rose water (optional) - 1 tablespoon orange-flower water (optional) - Sugar (optional) - Sour cream or creme fraiche Directions: - Combine everything but the sour cream in a bowl, and add water to cover. - Stir, and let sit at room temperature for at least 6 hours. - The fruit is ready when it is soft and the liquid is syrupy. - To serve, put some fruit into a bowl, spoon a little of the syrup over it, and garnish with sour cream.
Egg, Ham and Cheese Open Faced English Muffin Ingredients: - 1 English muffin - 2 eggs, beaten - 3 tablespoons cheddar cheese, shredded - 2 slices ham, cut into fours Directions: - Beat the eggs, and scramble fry them, top with cheese. - Meanwhile, toast the english muffin and butter. - And heat the ham in a frying pan. - To serve, put the english muffin halves on a plate and top with ham, and top with egg. - Serve any kind of side, hashbrowns or rice.
Winter Fruit Salad Ingredients: - 1 (10 ounce) can canned pineapple chunks - 1 (10 ounce) can apricots, cut in quarters - 1 tablespoon sugar - 1 tablespoon raspberry jam or 1 tablespoon jelly or 1 tablespoon red currant jam or 1 tablespoon jelly - 2 oranges or 10 ounces mandarin oranges - 2 bananas - 1 lemons, juice of or 1 lemon, juice of Directions: - Drain the juice from the pineapple and apricots into a small saucepan and add sugar and jam or jelly and simmer so it thickens slightly to make syrup. - Cut oranges into small sections, removing all the white pith. - Slice bananas thinly and mix all fruits together in a bowl. - Squeeze lemon juice over fruit. - Pour syrup over fruit and gently mix.
Spicy Turkey Burgers Ingredients: - 1 1/4 pounds lean ground turkey - 1 cup mild salsa, divided - 1/2 cup finely chopped shallots - 1/4 cup chopped fresh cilantro - 4 tablespoons vegetable oil, divided - 1 tablespoon chipotle-flavored hot sauce - 1 teaspoon ground cumin - 1 teaspoon salt - 1/2 teaspoon ground black pepper - 4 crusty rolls, halved horizontally, toasted if desired - 4 lettuce leaves Directions: - Mix ground turkey, 1/2 cup salsa, shallots, cilantro, 3 tablespoons oil, hot sauce, cumin, salt, and pepper in large bowl. - Shape turkey mixture into four 3 1/2- to 4-inch-diameter patties. - Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. - Add burgers; cook until brown, about 3 minutes per side. - Reduce heat to low. - Saute until burgers are cooked through, about 4 minutes, turning occasionally. - Arrange roll bottoms on 4 plates. - Place lettuce, then burgers on roll bottoms. - Top each burger with 2 tablespoons of remaining salsa, then roll tops.
Loaded Sweet Potato Fries Ingredients: - 2 whole Yams Or Sweet Potatoes - 1 Tablespoon Olive Oil - 1/2 cups Diced Onion - 3 cloves Garlic, Minced - 1 can (14 Oz. Size) Black Beans - 2 ears Corn, Cut Off The Cob - 1 Tablespoon Cumin - 1/2 teaspoons Pepper - 1/2 teaspoons Garlic Salt - 1/2 cups Cheddar Cheese, Shredded - 1/2 cups Diced Purple Onion, For Garnish Directions: - Preheat oven to 450 degrees F. - Cut yams into wedges. - Place on a cooling rack on a cookie sheet. - Roast for 30 minutes until cooked and crispy. - Meanwhile, in a skillet add oil, onion, and garlic. - Let bloom 3 minutes. - Add in beans, corn, cumin, pepper, and garlic salt. - Add in a little water if needed. - Stir. - Taste and adjust seasoning. - Once yam wedges are done, remove from oven. - Place wedges on cookie sheet. - Cover fries with bean/corn mixture. - Top with cheese. - Place back into the oven and bake 5-10 more minutes until cheese is melted and bubbly. - Top with purple onion and enjoy!
Pumpkin Bruschetta Ingredients: - 1/3 cup canned pumpkin, from a 15-ounce can, reserve the rest for the bruschetta topping (recommended: Libby's) - 1 1/4 cups water - 1 tablespoon yeast - 1 1/2 teaspoons salt - 1/2 teaspoon sugar - Flour - 2 tablespoons melted butter - 4 tablespoons olive oil - Dash garlic powder - 5 Roma tomatoes, diced - 1/4 cup olive oil - 2 large garlic cloves, crushed - 3 grinds black pepper - 18 to 20 fresh basil leaves, chopped - 1 teaspoon tomato vinegar - 2 teaspoons salad vinegar - 1 1/2 teaspoons dried basil - 1 teaspoon Kosher salt - 3 tablespoons water Directions: - To make the Pumpkin Bread: Preheat oven to 375 degrees F. - Mix ingredients together in a food processor with enough flour to create a soft dough and knead for 5 minutes. - Allow dough to rise, covered, in a warm, draft-free place for 30 to 45 minutes. - Punch down dough, recover, and allow to rise again for another 30 minutes. - Punch down for a second time. - Shape into a long, slender loaf. - Place the loaf on a greased cookie sheet sprinkled with cornmeal. - Rub the top of the loaf with water. - Bake for 25 to 30 minutes, or until cooked through. - To make the Bread Dip: Preheat the oven to 300 degrees F. - Combine ingredients for bread dip. - When bread cools, slice thin and dip each piece (each side) of bread into mixture. - Bake bread with mixture on a cookie sheet until crisp and golden brown, about 10 minutes, turning once. - To make the Bruschetta: Mix ingredients for bruschetta together with the remaining pumpkin and chill in refrigerator. - Top bread with bruschetta and serve. - Note: A viewer, who may not be a professional cook, provided this recipe. - The FN chefs have not tested this recipe and therefore, we cannot make representations as to the results.
Oil/Vinegar Coleslaw Ingredients: - 3 cups coleslaw mix, with carrots - 12 cup celery, thinly sliced - 1 medium green pepper, thinly sliced - 3 tablespoons apple cider vinegar - 2 tablespoons safflower oil - 2 Splenda sugar substitute, packets (stevia works well too) - 18 teaspoon red pepper flakes - 14 teaspoon sea salt - 14 teaspoon fresh ground pepper Directions: - Combine all ingredients in medium bowl, cover and refrigerate for at least an hour.
Bacon Ranch Layered Spread Ingredients: - 1/2 cup Land O Lakes Butter, softened - 1/2 cup sour cream - 1 (8-ounce) package cream cheese, softened - 2 tablespoons dry ranch dressing seasoning mix - 6 ounces (1 1/2 cups) shredded Cheddar cheese - 12 slices (3/4 cup) bacon, cooked, chopped - 1/3 cup sliced green onion - Crackers Directions: - Combine all spread ingredients in bowl. - Beat at medium speed until smooth. - Spread onto large serving plate to 1 inch of edge. - Top with cheese, bacon and onion. - Cover; refrigerate 1 hour to blend flavors. - Serve with crackers.
Abue Quetas (Grandmas) Raw Pineapple Vinegar Ingredients: - 1/2 whole Pineapple, Skin Washed, Top Cut Off - 1 cup Brown Sugar - 4 cups Water - 2 whole Cloves Directions: - Cut the pineapple into big chunks and leave the skin on. - In a large bowl mix the brown sugar into the water until sugar dissolves. - Add the pineapple and the sugar water into a glass jar. - Add the cloves. - Cover with a cloth and secure with a rubber band. - Store in a cool, dark place (away from direct sunlight) for 3-4 weeks. - Stir the pineapple every few days to aerate it and prevent mold from growing on the surface. - If mold forms on the surface, scoop it out. - Dont worry, the vinegar is still good. - Taste the vinegar after 3 weeks. - If it tastes sour and acidic like vinegar, strain out the pineapple chunks and bottle it. - If not, let it ferment for another week. - Repeat until it tastes like vinegar. - Store in a glass container or bottle in your pantry for up to two months.
Mango Popsicles Ingredients: - 2 cups peeled, pitted, and diced mango - 1 cup sugar - 1/2 cup water - 1 cup crushed ice Directions: - Place mango pieces, sugar, water, and ice in a food processor or blender, and process until very smooth and frosty. - Pour the mixture into Popsicle molds or ice cube trays, and freeze until solid, about 2 hours.
Hot Chicken Salad Sandwiches Ingredients: - 2-1/2 cups chopped cooked chicken - 1/4 lb. (4 oz.) VELVEETA, cut up - 1/2 cup celery slices - 1/4 cup MIRACLE WHIP Dressing Family Dollar $3.50 thru 02/07 - 6 hamburger buns, partially split Directions: - Preheat oven to 350F. - Mix chicken, VELVEETA, celery and dressing. - Fill buns with chicken mixture. - Wrap in foil. - Bake 15 minutes.
Blue Bayou's Monte Cristo Sandwich (Disney) Recipe Ingredients: - 1 1/2 c. All purpose flour, sifted - 1/4 tsp Salt - 1 Tbsp. Baking pwdr - 1 1/3 c. Water - 1 x Egg - 1 ounce Sliced white turkey - 1 ounce Sliced Swiss cheese - 1 ounce Sliced ham - 2 slc Egg bread Directions: - Sift together flour, salt and baking pwdr. - Add in water to beaten egg, then add in to flour mix and mix well. - Set aside. - Make a sandwich using turkey first, then Swiss cheese and then ham. - Cut sandwich into quarters using tooth picks to hold sandwich together. - Dip sandwich in egg batter and fry in 360@ canola oil till golden. - Remove toothpicks and sprinkle with powdered sugar. - Serve with raspberry jelly or possibly maple syrup.
Spiced Rhubarb Cooler Ingredients: - 1 cup sugar - 1 cup water - 2 lbs rhubarb - 3 cups water - 1 cinnamon stick - 4 whole cloves - 18 teaspoon mace - 2 tablespoons lemon juice - 12 cup orange juice - 2 cups ginger ale Directions: - Make a simple syrup by combining sugar and 1 cup water in a saucepan; stir over heat until sugar is dissolved. - Bring to boiling point, let boil without stirring about 7 minutes. - Let cool. - Meanwhile, cut rhubarb in small pieces; do not peel. - Add 3 cups water and spices; simmer over low heat until tender. - Strain out rhubarb stalks, pressing to release all liquid. - Discard cooked stalks. - Add cooled syrup and fruit juices; chill. - Pour over ice in a pitcher or tall glasses; add ginger ale.
Tofu Meatballs Ingredients: - 15- 1/2 ounces, weight Extra Firm Tofu - 1 whole Egg, Beaten - 1/2 teaspoons Salt - 1/2 teaspoons Ground Pepper - 18 teaspoons Garlic Salt - 1 teaspoon Dried Parsley Flakes - 1/2 cups Shredded Mozzarella Cheese - 1/4 cups Bread Crumbs Directions: - Preheat the oven to 375 F and line a large baking sheet with foil paper. - Spray the foil with cooking spray, and set the baking sheet aside. - Blend together all ingredients using your food processor. - Or you can use a spatula to combine them in a large bowl. - Use a measuring tablespoon to scoop out the mixture, and use your hands to roll them into balls. - Place them on the lined baking sheet. - Bake at 375 F for 30 minutes, flipping the meatballs halfway through. - Let cool slightly, and serve with pasta, or dip them in tomato sauce, and enjoy! - Makes 24 meatballs.
Hazelnut Maple-Rum Apples Ingredients: - 12 cup hazelnuts, toasted - 14 cup light brown sugar - 2 tablespoons all-purpose flour - 2 tablespoons butter - 1 tablespoon rum (or brandy) - 3 apples, sliced in half - 12 cup apple juice - 14 cup rum - 13 cup pure maple syrup Directions: - Preheat oven to 375F - Coarsely chop nuts. - Stir sugar with flour and room-temperature butter. - Mix in 1 tablespoon rum, then nuts. - Core apples, creating a small cavity. - Arrange apples, cut-side up, in a glass baking dish just large enough to hold them. - Mound nut filling in cavities. - Press down gently. - Stir apple juice with 1/4 cup rum. - Pour around apples. - Drizzle apples with maple syrup. - Bake in 375F oven, basting often with pan juices, until tender, about 45 minutes. - Place on plates and drizzle with juices.
Okra With Tomato Sauce (Dip's Country Kitchen) Ingredients: - 2 pounds fresh baby okra or two 10-ounce packages of frozen whole okra - 4 cups canned tomatoes - 4 tablespoons butter - Salt to taste, if desired - Freshly ground pepper to taste Directions: - Wash the okra, whether fresh or frozen, well in cold water. - If frozen is used, continue rinsing until the okra is defrosted. - Drain well. - Put the okra in a saucepan and add about 1/2-cup of cold water. - Bring to the boil and cover. - Let cook about seven minutes. - Meanwhile, blend the tomatoes thoroughly in the container of a food processor or electric blender. - Drain the okra and add the tomatoes, butter, salt and pepper to taste. - Bring to the boil, partly cover and cook until okra is tender, about 10 minutes.
Candy Finger Cookies Ingredients: - 40 -50 saltine crackers (enough to line bottom of cookie sheet) - 12 cup butter (2 sticks) - 1 cup sugar - 1 (11 1/2 ounce) package semi-sweet chocolate chips or 1 (11 1/2 ounce) package milk chocolate chips - 12 cup chopped pecans Directions: - Preheat oven to 350F. - Line bottom of cookie sheet with foil, then coat with non stick cooking spray. - Layer crackers on bottom of pan (should cover from edge to edge). - On stove, melt butter and bring to bubble, then add sugar and stir until completely dissolved and is the consistency of syrup. - Pour syrup mixture over crackers and put in oven to bake for about 5 minutes. - Immediately after pulling out of oven, sprinkle chocolate chips over and spread until all melted. - Sprinkle nuts over and pat down so nuts will not fall off. - Cool in fridge for about an hour. - Break off into pieces or if you want about half way during cooling process (maybe about 15 min.) - cut into squares (cuts much easier like this rather than when completely cooled).
Baked Sole With Warm Wild Rice Salad Recipe Ingredients: - 3/4 c. wild rice - 1 1/2 c. water - 1/2 c. sliced almonds - 1/2 c. bran flakes - 1/2 c. all-purpose flour - 1/2 tsp salt divided - 1/2 tsp freshly-grnd black pepper divided - 4 x sole fillets - (3 to 4 ounce ea) or possibly other mild flaky white fish - 2 x egg whites beaten lightly - 1 Tbsp. rice vinegar - 1 Tbsp. extra virgin olive oil - 4 c. spinach leaves - (lightly packed) - 2 x Red Delicious apples cut thin wedges - 1 x carrot shredded Directions: - Heat oven to 350 degrees. - Coat baking sheet with vegetable oil cooking spray. - Bring rice and water to boil in medium saucepan over medium-high heat. - Reduce heat to low; cover and simmer about 40 min till rice is tender and water absorbed. - Meanwhile, in resealable plastic bag, crush almonds and bran into coarse crumbs. - In shallow bowl, mix flour, 1/4 tsp. - salt and 1/4 tsp. - pepper. - Proportionately coat each fillet with flour mix. - Dip into egg, then coat with almond mix. - Lay each fillet on baking sheet and bake 10 to 12 min till cooked through (depending on thickness of fish). - Meanwhile, make vinaigrette. - In bowl, whisk vinegar, oil and remaining salt and pepper. - In nonstick skillet over medium heat, combine half the spinach, apples, carrot and rice with 1 Tbsp. - of vinaigrette. - Cook and toss till spinach is wilted slightly and salad is no more than just hot. - Remove to bowl and repeat with remaining salad ingredients. - Divide salad and sole among 4 plates. - This recipe yields 4 servings. - Comments: This healthy recipe was created by one of the best chefs in the country and tastes as good as it looks. - High in fiber and ideal for those watching their cholesterol, it's great for lunch or possibly a light supper.
Salsa Dip Ingredients: - 4 each tomatoes fresh chopped, drained - 10 each scallions, spring or green onions chopped - 8 ounces black olives chopped - 4 ounces green chili peppers chopped - 1 teaspoon olive oil - 1 teaspoon vinegar - 1 teaspoon garlic salt Directions: - Mix; refrigerate at least 1 hour (better overnight). - Serve with tortilla chips.
Mexican Turkey Bake Ingredients: - 1 cup Uncooked Quinoa (or Rice) - 2 cups Water - 1/2 teaspoons Black Pepper - 1/2 teaspoons Sea Salt - 2 Tablespoons Extra Virgin Olive Oil - 1/2 cups Finely Diced Onion - 1 pound Ground Turkey (can Also Use Ground Chicken Or Beef) - 1 package Taco Seasoning, 1 Ounce Packet - 2 cans (14 Oz. Size) Diced Tomatoes, Drained - 2 cans (15 Oz. Size) Black Beans, Rinsed And Drained - 1 cup Reduced Fat Shredded Cheddar Cheese Directions: - Preheat oven to 350 degrees F. In a saucepan, cook quinoa or rice in 2 cups of water until liquid is absorbed (use the instructions on the package for timing). - Add salt and pepper. - Set aside. - In a saute pan, heat olive oil over medium heat and add onions. - Cook for 2-3 minutes. - Add meat. - Sprinkle with some salt and pepper and cook for 8 minutes. - Add taco seasoning to meat and cook according to seasoning packet instructions. - Then add diced tomatoes, black beans, and meat mixture to quinoa and mix to combine. - Add mixture into a 9 x 13 baking dish. - Sprinkle with cheese, cover with foil and bake for 10 minutes. - Remove foil and bake for another 5 minutes until cheese is melted. - Remove from oven and scoop into bowls. - Top with toppings of your choice and serve!
Star Anise-Leek Noodle Soup with Beef Carpaccio Ingredients: - 1 tablespoon minced ginger - 2 minced serrano chiles - 3 julienne leeks, white part only - 1 large carrot, julienne - 1 tablespoon dark soy - 8 cups chicken stock - 3 star anise - 2 cups soaked mung bean noodles - 1 (8 ounce) piece beef tenderloin, frozen - 1 teaspoon hoisin lime oil - Salt and black pepper to taste - 2 cups bean sprouts - 1 cup whole Thai basil leaves - Juice of 2 limes - 1/2 tablespoon fish sauce - 1 cup hoisin - 2 tablespoons canola oil for cooking - 1/4 cup lime juice - 1/4 cup canola oil for blending Directions: - In a 2 quart saucepan coated with canola oil, saute ginger and chilies for 3 minutes. - Add leeks and carrots and season with salt and pepper. - Add soy, chicken stock and star anise. - Bring stock to a simmer. - Reduce stock 20 percent and check for seasoning. - When ready, pull out star anise. - Heat the noodles in the broth and ladle into 4 bowls. - On a slicer or using a very sharp knife, slice thin pieces of frozen beef. - The thinner the better. - Lay the beef on top of the soup. - Drizzle with hoisin lime oil and garnish with bean sprout salad. - Mix all together and check for seasoning. - In a small pan coated with canola oil saute the hoisin sauce. - Put the cooked hoisin into a blender, add lime juice; while blending add the canola oil until the mixture is fully emulsified.
Maytag Blue Dip Ingredients: - 1 cup sour cream - 1 cup mayonnaise - 3/4 cup coarsely crumbled Maytag Blue cheese - 1 tablespoon cider vinegar - 1 tablespoon fresh lemon juice - 2 dashes Tabasco sauce - 1 tablespoon grated onion - 1/2 teaspoon very finely minced garlic - 2 tablespoons chopped fresh flat-leaf parsley - Salt and freshly ground black pepper, to taste Directions: - Fold the sour cream and mayonnaise together in a bowl. - Add the blue cheese and fold gently. - Fold in the remaining ingredients, and adjust the seasonings to taste. - Refrigerate, covered, until ready to use. - The sauce will keep about a week.
BOCA Minestrone Soup Ingredients: - 2 qt. (8 cups) water - 2 cans (14-1/2 oz. each) Italian-style diced tomatoes, undrained - 1 pkg. (10 oz.) frozen chopped spinach - 2 cups frozen BOCA Veggie Ground Crumbles - 2 carrots, chopped Target 2 lb For $3.00 thru 02/06 - 1 onion, chopped - 1 cup farfalle (bow-tie pasta), uncooked Directions: - Bring all ingredients except pasta to boil in Dutch oven or large deep skillet on medium-high heat, stirring occasionally. - Simmer on medium-low heat 15 to 20 min. - or until carrots are crisp-tender, stirring occasionally. - Meanwhile, cook pasta as directed on package. - Drain pasta. - Stir into soup.
PB&J French Toast - My kids and husband love this!! Ingredients: - 2 slices bread - 1 egg - peanut butter - jelly - margarine Directions: - Make a peanut butter and jelly sandwich. - Break an egg in a bowl,scramble it. - Dip the sandwich in the egg. - melt the margarine in a pan,place the egg coated sandwich in pan and brown each side.
Cuba Libre Ingredients: - 3 ounces Coca-Cola - 1 ounce rum - 1/2 ounce gin - 2 dashes bitters - 1/4 lime - Dash of club soda Directions: - Mix the Coca-Cola, rum and gin in a highball glass. - Add the bitters, and squeeze in the juice from the lime. - Top off with the club soda to add bubbles.
BBQ Pot Roast Ingredients: - 1 Tbsp. brown sugar - 2 tsp. garlic powder - 1/2 tsp. ground black pepper - 1 boneless beef pot roast (2-1/2 lb./1.1 kg) - 1 tsp. oil - 1-1/2 lb. (675 g) red new potatoes King Sooper's 5 lb For $1.88 thru 02/09 - 1-1/2 lb. (675 g) carrots with trimmed tops, cut diagonally in half Target 2 lb For $3.00 thru 02/06 - 1/2 cup chopped sweet onions (1-inch pieces) - 3/4 cup 25%-less-sodium beef broth - 1/2 cup Kraft Original BBQ Sauce - 4 sprigs fresh thyme Directions: - Heat oven to 450 degrees F. - Place ovenproof Dutch oven or large deep skillet in oven 15 min. - Meanwhile, mix sugar, garlic powder and pepper until blended. - Sprinkle meat with rub; rub onto meat. - Remove pan from oven. - Add oil and meat to pan; return to oven. - Bake 20 min. - turning meat after 10 min. - Add vegetables to pan. - Mix broth and barbecue sauce; pour over ingredients in pan. - Add thyme; cover. - Reduce oven temperature to 350 degrees F; bake 2-1/2 to 3 hours or until meat is tender. - Transfer meat and vegetables to platter, reserving drippings in pan. - Discard thyme. - Cook drippings on stove top on medium-high heat 5 min. - or until reduced to about 2 cups. - Cut meat across the grain into thin slices. - Serve with vegetables and gravy.
Vickys Halloween GingerDEAD Man Burger with Ghostly Mash Mourners Ingredients: - 1 gingerbread man cookie cutter - 8 large white potatoes, quartered Directions: - Fill a gingerbread man cutter with your mixture, press it in well to get a good solid shape, release and grill or fry off as you would a burger. - I use a medium low grill for 15 - 20 minutes. - It's easier if you place the cutter on top of a square of parchment paper then you can pick it up more easily - Meanwhile boil the potatoes in salted water until soft, around 15 - 20 minutes, then drain, add butter and milk and mash up until nice and smooth but not runny or the ghosts will collapse on the plate. - Season to taste - Put the gingerDEAD man burger on a plate and cover his body with blood / tomato sauce. - Cross out his eyes with mustard. - I sometimes like to add a toast coffin for him to lie in - Just put the cookie cutter on a slice of bread and trim around it to make a coffin shape, then toast it lightly - Put the mash in a piping bag and pipe ghost blob shapes around the gingerDEAD man on the plate. - Use extra dots of sauce for their eyes. - I used pea puree here too - You can use the ghosts to top a spooky fish or cottage pie too!
Rabbit Stew Ingredients: - 1 rabbit, about 3 pounds, cut up - 1/2 cup all purpose flour - 1 tablespoon kosher salt - 1 teaspoon freshly ground black pepper - 4 tablespoons unsalted butter - 2 medium onions, sliced - 2 cups chopped waxy potatoes - 2 cups chicken broth - 1 cup white wine - 2 tablespoons chopped fresh herbs, such as thyme, oregano, or parsley, divided Directions: - Toss the rabbit pieces in the flour and salt and pepper. - Place a 12-inch cast-iron skillet over medium heat, add the butter, and melt. - Once the butter has melted, add the rabbit and brown on all sides, about 15 minutes. - Add the onions, potatoes, broth, wine, and half of the herbs. - Cover and bring to a simmer. - Cook the rabbit for 25 minutes, then uncover and cook for another 10 minutes. - Remove from the heat, sprinkle on the remaining herbs, and serve immediately.
Bread Salad With Tuna and Capers Ingredients: - 8 -10 ounces rustic bread, cut into 1/2 inch wide slices - 1 bunch scallion, chopped (use white and green parts) - 3 -4 tablespoons red wine vinegar - 12 teaspoon salt - 12-34 cup extra virgin olive oil - 1 (12 ounce) can tuna in water, drained and flaked - 1 large tomatoes, cut into thin wedges - 2 stalks celery hearts, sliced - 4 tablespoons drained capers Directions: - Toast the bread. - Cut into 1/2-inch cubes; set aside. - Reserve 2 tablespoons of the dark green scallion stems. - In a large bowl, whisk the vinegar and salt. - Add 1/2 cup oil and whisk to combine. - Add the tuna, tomato, all the chopped scallions except reserved stems, celery, 4 tablespoons capers, and bread. - Toss and set aside for 15 to 30 minutes at room temperature. - Toss occasionally. - Taste a bread cube. - If it seems too dry, drizzle with a bit more oil or a few tablespoons of cold water. - If too bland, add up to 1 tablespoon more vinegar and 1 tablespoon more capers. - Sprinkle each serving with scallion stems.
The Grannie Smith Ingredients: - 1 fluid ounce dekuyper sour apple liqueur - 1 fluid ounce vodka - club soda - ice Directions: - Pour the two boozes into a tall glass, fill 2/3 full of ice, finish off with club soda. - Sit under a shady elm tree and sip slowly.
Tangy Blue Cheese Dip and Dressing Ingredients: - 1 garlic clove - 1 tablespoon lemon juice - 1 (4 ounce) package blue cheese - 12 cup mayonnaise - 12 cup yogurt or 12 cup sour cream Directions: - Drop clove of garlic into blender or food processor while the motor is running. - Turn off the blender and add the remainder of the ingredients. - Pulse ingredients together until blended, scraping down the sides once or twice. - Do not overblend, you want a few little chunks left for texture. - Thin with a bit of milk if desired.
Athenian Green Bean Casserole Ingredients: - 14 cup crumbled feta cheese (1 ounce) - 3 tablespoons seasoned bread crumbs (any flavor) - 2 teaspoons olive oil - 1 medium onion, sliced (1/2 cup) - 2 garlic cloves, minced - 1 teaspoon dried oregano leaves - 14 teaspoon crushed red pepper flakes - 12 cup diced tomatoes with juice - 1 (7 1/2 ounce) package French style green beans, with toasted almonds, thawed Directions: - Heat oven to 375 degrees . - Combine feta cheese and bread crumbs; set aside. - Remove almond packet from beans; set aside. - Heat oil in 10-inch skillet over medium heat. - Cook onion and garlic 2 minutes, stirring frequently. - Stir in oregano, red pepper and tomatoes. - Reduce heat to low; simmer, uncovered, 5 minutes. - Stir in green beans; simmer 3 minutes longer. - Spoon into 1 1/2-quart casserole; sprinkle with feta topping and slivered almonds. - Bake 10 minutes or until crust is browned and green beans are heated through.
Organic Lemon Ginger Sesame Pasta Salad Ingredients: - 1 Hard boiled egg (optional) - 1 Boneless skinless chicken breast, thinly sliced - 4 tbsp Culinary Treasure,s Organic Lemon Ginger Sesame dressing / marinade (Costco) - 2 radishes, thinly sliced - 3/4 Carrot (average sized), shredded - 1 Green onion, sliced - 1 cup Spinach (fresh), cut into 2" pieces - 1/2 cup Broccoli rabe, cut into 2" pieces - 4 cup Kale, chopped - 1/3 packages Whole wheat spaghetti pasta (16 oz. pkg.) Directions: - Cook pasta as directed on package. - Using a nonstick skillet over medium heat add lemon ginger sesame dressing / marinade and sliced boneless skinless chicken breasts. - Cook until chicken breast is opaque. - Once chicken breast is done, add the vegetables (stirring constantly) and cook until vegetables are wilted. - Drain cooked pasta and rinse off in cold water. - Combine pasta and vegetable mixture. - Plate and garnish. - Serve at room temperature.
Anchovy Eggs Ingredients: - 4 eggs, hard boiled - Anchovy paste - Pepper - Salt - Tomato sauce - Gherkin - caper Directions: - Boil the eggs hard; remove shells and cut in halves; take out yolks and mix them smoothly with a little anchovy paste, pepper, salt, tomato sauce. - Fill each case with the mixture; smooth top with knife and decorate with a thin strip of gherkin or a caper.
Gruyere Cheese Puffs Ingredients: - 75 ml water - 75 ml milk - 2 eggs, well beaten - 1 pinch salt - 60 g butter, cut into small chunks - 80 g gruyere cheese or 80 g jarlsberg cheese, grated - 80 g plain flour, sifted Directions: - .Preheat the oven to 210C. - Place the water, milk, butter and the salt in a saucepan and bring to the boil. - Remove from the heat, add the flour and stir to form a paste. - Return to the heat and cook for a minute or two, stirring continuously. - Transfer to a mixing bowl and allow to cool until slightly warm. - Beat in the eggs, a little at a time -- in about 3 or 4 lots. - Add half of the grated cheese and mix thoroughly. - Spoon small dollops of the mixture onto a tray lined with baking paper. - Leave about an inch between each one to allow for some spreading during cooking. - Sprinkle the remaining grated cheese over the top. - Bake for about 10 minutes (until risen and the outer shell has set) then reduce heat to 170C and bake for a further 5 minutes, until golden brown. - Remove from the oven and serve immediately.
Jjs Cheesecake Ingredients: - 3 (8 ounce) packages Philadelphia Cream Cheese - 4 eggs - 1 cup sugar - 1 teaspoon real vanilla - 1 lemon, juice and zest of - 12 pint sour cream - 2 tablespoons sugar - 12 tablespoon real vanilla - 36 graham crackers - 2 tablespoons sugar - 1 cube and 3 tbsp melted butter (one cube is 1/4 pound) Directions: - First! - make the graham cracker crust listed below. - Line the 9 inch springform pan as described below. - Set out 3 - 8 ounce large containers of Philadelphia cream cheese (prefer kraft) and allow to warm to room temperature. - Beat 4 eggs very smooth. - Add 1-cup sugar and beat. - Add 1 teaspoon real vanilla and rind (zest) and juice of 1 lemon to eggs and beat lightly. - Break up cream cheese into bowl of eggs and beat very smooth. - It may take up to 20 minutes to get it real smooth. - Using the 9 inch spring form pan lined with the graham crist pour mixture in and bake at 375 for 40 minutes on middle rack. - Reset oven temp to 475. - Remove and cool for 10 minutes. - I place a large sheet of foil on the lower rack to catch an butter that may escape from the pan. - After ten minutes spoon on following topping carefully spooning the mix around the edge first then into the middle. - The middle is always a little softer than the outside so spread gently. - Spread this mix: 1/2 pint sour cream mixed with 2 tablespoons of sugar and 1/2 tablespoon real vanilla. - Place cake back in oven that was reset to 475 and cook for 5 minutes. - remove and let cool. - Place in refrigerator to set up. - crum crust:. - 36 graham crackers. - 2 tablespoons sugar. - 1 cube (1/4) lb plus 2 tablespoons of melted butter. - Mix ingredients together and layer bottom of spring form pan. - Gently press small amounts around the sides. - Pour in cake mix and bake as above.
Margarita Scallop Fajitas Ingredients: - 1 lb scallops - 1 red bell pepper, thinly sliced - 1 small onion, thinly sliced - 1 (3 7/8 ounce) can sliced ripe olives - 12 cup tequila - 2 tablespoons lime juice - 12 cup margarita mix - 12 teaspoon crushed red pepper flakes, to taste - flour tortilla, warmed - 1 cup sour cream (optional) - 1 cup salsa (optional) Directions: - Combine scallops, red bell pepper, onion, olives, tequila, lime juice, margarita mix, and red pepper flakes in a large covered bowl or large zip-top plastic bag. - Refrigerate and let marinate for one to 24 hours. - Drain mixture and discard marinade. - Place scallop mixture in a large skillet and cook over medium high heat until scallops are opaque and vegetables are crisp-tender. - Wrap in flour tortillas and top with sour cream and salsa if desired.
Round 2 Recipe - Chili Tostada Ingredients: - 1/2 cup canola oil - 4 6 -inch corn tortillas - Reserved 1 cup chili from Cincinnati Chili - 1/2 cup shredded Cheddar - One 15-ounce can red beans, rinsed and drained - 1/2 cup cooked onions and green peppers - 1 cup shredded lettuce - 2 plum tomatoes, chopped - 4 tablespoons sour cream Directions: - In a medium skillet over medium-high heat, add the canola oil. - When it is hot, fry the tortillas one at a time until they are lightly browned and crispy, about 2 minutes per side. - Drain on brown paper. - In a medium pot, heat the reserved chili. - To serve, put a tortilla on a plate. - Top with a quarter each of the chili, cheese, beans, onions and peppers, lettuce, tomatoes and sour cream. - Repeat with the remaining ingredients.
Chili Ingredients: - 1 lb ground beef - 14 12 ounces diced tomatoes - 10 12 ounces campbell's tomato soup - 24 ounces v- 8 vegetable juice - 6 ounces tomato paste - 48 ounces canned kidney beans - 1 tablespoon sugar - 12 teaspoon chili powder - 1 onion, diced - 2 beef bouillon cubes - 12 cup catsup Directions: - Brown beef; drain and rinse beans. - Mix all ingredients in large soup pot and cook over low heat for as little as 30 minutes or as long as you like. - This can also be cooked in a crockpot.
Garden Salad Ingredients: - 1 lb garden salad - 5 slices red onions - 6 black olives - 4 banana peppers - 12 cup crouton - 1 small tomatoes, quartered - freshly grated parmesan cheese Directions: - Chill one salad bowl in freezer for at least 30 minutes. - Place bag of salad in bowl. - Place on top of lettuce but red onion, black olives, banana peppers, tomatoes, and croutons. - Add freshly grated Parmesan cheese.
Homemade Sriracha Sauce Ingredients: - 1 3/4 lb red jalapeno peppers, stems removed and halved - 3 clove garlic - 2 tbsp garlic powder - 2 tbsp sugar - 1 tbsp kosher salt - 1 tbsp light brown sugar - 1/2 cup white vinegar Directions: - In the bowl of a food processor, combine the peppers, garlic, garlic powder, sugar, salt, and brown sugar. - Pulse until a course puree forms. - Transfer the puree a glass jar, seal and store at room temperature for 7 days, stirring daily. - After a week, pour the mixture into a small saucepan over medium heat. - Add the vinegar and bring to a boil. - Lower the heat and simmer for 5 minutes. - Let the mixture cool, then puree in a food processor for 2-3 minutes until a smooth uniform paste forms. - If the sauce is too thick, add water until the desired consistency is reached. - Pass the mixture through a fine mesh strainer. - Press on the solids with the back of a spoon to squeeze out ask that spicy goodness. - Discard the solids. - Give your Sriracha sauce a taste and adjust the seasonings. - Vinegar, garlic, salt, etc. - Store in a glass jar in the refrigerator for up to 6 months. - TIP: If you have trouble finding ripened red jalapeno peppers, place the green peppers in a paper bag along with a ripened tomato or banana. - The ethylene gas that is given off from the ripe fruit will ripen the pepper in a couple days turning them red. - TIP: When handling any hot pepper, wear surgical rubber gloves. - You can buy a box of them fairly cheap and just throw them away when you are done cutting the pepper. - That way, you don't accidentally rub your eyes and go through agony.
Rosemary Gin Fizz Ingredients: - 1/4 cup gin - 2 tablespoons fresh lemon juice - 1 tablespoon Rosemary Syrup - Ice cubes - Cold club soda - 1 rosemary sprig and fresh red currants, for garnish Directions: - In a tall glass, stir the gin, lemon juice and Rosemary Syrup. - Fill the glass halfway with ice; top with club soda. - Garnish with the rosemary and currants and serve.
Absinthe, Anyone? Try The Necromancer Cocktail Ingredients: - 3/4 ounce Tenneyson Absinthe - 3/4 ounce fresh squeezed lemon juice - 3/4 ounce Lillet Blanc - 3/4 ounce Pur Likor Blossom Elderflower Liqueur - dash of Beefeater Gin Directions: - Combine all ingredients into a cocktail shaker and shake with ice vigorously for about 15 seconds. - Strain into a chilled cocktail glass and garnish with a lemon twist.
Arabian Couscous With Pine Nuts And Raisins Recipe Ingredients: - 1 Tbsp. Margarine Note 1 - 1/2 sm onion chopped - 1/2 med carrot diced - 1 c. chicken stock - 1/4 c. dark raisins plumped in warm water 5-10 min - 1/2 c. couscous - 2 Tbsp. pine nuts toasted Juice of 1/2 lemon Salt And Pepper To Taste Directions: - Note 1: Original recipe used unsalted butter - Heat butter in a saucepan. - Add in onion and carrot; saute/fry till onions are translucent/soft, about 5 min. - Add in stock and raisins, raise heat to high and bring liquid to a boil. - Add in couscous, stir briefly, cover and remove from heat. - Let stand 5 min. - Stir in pine nuts and lemon juice. - Season with salt and pepper. - Description:"Pine nuts are among the more notable supposed aphrodisiacs, and this is a delicious way to showcase them. - To make it even more sensual, as well as colorful, add in some diced avocado." - This was very tasty. - It goes together very quickly.
Creamy Crab Cannelloni Ingredients: - 2 cans (10 oz) condensed cream of mushroom soup - 1/2 cup dry white wine or milk - 1 egg, lightly beaten - 1 cup ricotta cheese - 1/2 lb. crabmeat, flaked - 2 green onions, chopped - 1/4 tsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09 - 1 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09 - 1/4 tsp. hot pepper sauce - 14-16 oven-ready cannelloni pasta - 1 tsp. paprika Directions: - Mix soup and wine. - Spoon a thin layer of sauce onto the bottom of a 13x9-inch baking dish. - Combine egg, ricotta, crabmeat, green onion, lemon peel, lemon juice and hot pepper sauce in bowl. - Stuff mixture into cannelloni shells. - Place stuffed pasta in baking dish. - Top pasta with remaining sauce, sprinkle with paprika and cover with foil. - Bake at 375F for 30-35 minutes or until bubbling.
Old Bay Chicken With Sweet Potatoes & Prunes Ingredients: - 1 slightly beaten egg - 23 cup Italian seasoned breadcrumbs - 3 lbs fryer chickens, cut up or 3 lbs boneless chicken thighs - 6 tablespoons oil - 1 cup milk - 13 cup flour - 2 teaspoons Old Bay Seasoning - 3 sweet potatoes - 12 pitted prunes Directions: - Combine egg& 1/4 c milk in bowl. - In 2nd bowl mix flour, Old Bay& crumbs. - Dip chicken in milk/egg mixture, then into crumbs. - Brown chicken in hot oil, turn and add rest of the milk, cover tightly and simmer 35 mins, uncover and cook til tender. - Peel and slice potatoes 2" thick and add to chicken for the last 20 mins, add prunes for the last 5 minutes.
Epinards a La Reine - Spinach, Queen Style Ingredients: - 12 tablespoon onion, chopped - 12 tablespoon butter - 1 quart spinach, washed very well and chopped (if using frozen, drained very well) - 1 tablespoon flour - 1 cup milk - salt and pepper - 3 12 tablespoons grated cheese - 3 eggs, separated - 6 shrimp, cooked and peeled Directions: - Beat the egg yolks well; beat the egg whites to soft peaks. - Cook the onion in the butter; add spinach and fry quickly. - Add flour and milk and cook until thickened. - Season with salt and pepper and add grated cheese. - When it begins to boil, remove from heat and add well beaten egg yolks followed by the egg whites. - Turn into a lightly greased baking dish; place baking dish into a pan of hot water and bake in a preheated 450F oven for ten minutes. - Garnish with the shrimp and serve while hot.
New York Waldorf Stew Ingredients: - 3 lbs stew meat - 1 medium onion, chopped - 1 cup celery, chopped - 2 cups carrots, sliced in rounds - 4 medium potatoes, chopped - 3 tablespoons dry tapioca - 1 tablespoon sugar - 1 tablespoon salt - 14-12 teaspoon pepper - 1 (10 1/2 ounce) can tomato soup - 12 cup water Directions: - Layer the first 5 ingredients starting with the meat in a dutch oven. - Mix together spices, tapioca, sugar, soup and water and pour over vegetables and meat. - Bake at 250* for 5 hours, covered. - (DO NOT REMOVE COVER OR STIR).

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