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Rebhun Mit Ananas Ingredients: - 1 (3 pound) chicken - Salt, black pepper - 1 teaspoon rosemary - 5 tablespoons Slivowitz - Pinch cinnamon - Pinch mace - 2 cups pineapple - 1/2 cup pineapple juice - 1/2 orange, zest grated - 2 teaspoons juniper berries, crushed - 2 teaspoons vinegar - 1 tablespoon honey - 2 teaspoons arrowroot - 1/2 cup chicken stock Directions: - Preheat oven to 350 degrees. - Wash and thoroughly dry chicken. - Cut wings off. - Season inside of chicken with salt, pepper and rosemary. - Sprinkle pineapple with cinnamon and mace, and then add 1 tablespoon Slivovitz. - Allow to marinate a few minutes. - Spoon pineapple inside chicken and pack tightly. - Spoon a little juice into cavity. - Tie chicken, passing the string around the legs and behind the parson's nose and then tie legs down tight onto the parson's nose. - Place chicken into a small baking dish, standing in a pan of water. - Add the pineapple juice to the juices remaining from the marinated pineapple, together with the orange zest and remaining 4 tablespoons of Slivovitz. - Season with salt and pepper and add the juniper berries, vinegar and honey. - Place the mixture into a saucepan, bring to a boil and then lower the heat and simmer 2 minutes. - Paint the chicken with some of the basting mixture and then pour a little more of the mixture over the chicken. - Plate into the oven for 1 hour, 10 minutes. - Turn the bird over 20 minutes before the end of cooking. - Baste chicken from time to time. - Remove chicken to a dish and keep warm. - Place the remaining basting sauce into the pan juices. - Heat slowly and strain through a sieve and add any remaining pieces of pineapple. - Add the chicken stock and then thicken with arrowroot.
S'more Cupcakes in Jelly Jars Ingredients: - 1 pkg. (2-layer size) chocolate cake mix - 1 pkg. (3.9 oz.) JELL-O Chocolate Fudge Flavor Instant Pudding - 1 cup cold milk - 1 jar (7 oz.) JET-PUFFED Marshmallow Creme - 1 container (16 oz.) ready-to-spread chocolate frosting - 1 cup thawed COOL WHIP Whipped Topping - 2 oz. BAKER'S Semi-Sweet Chocolate - 1/2 cup JET-PUFFED Miniature Marshmallows - 4 graham crackers, coarsely broken into pieces Directions: - Heat oven to 350F. - Prepare cake batter and bake as directed on package for 24 cupcakes. - Cool in pans 10 min. - Remove to wire racks; cool completely. - Meanwhile, beat pudding mix and milk with whisk 2 min. - Refrigerate until ready to use. - Cut cupcakes horizontally in half. - Place bottom half of each cupcake in 4-oz. - jelly jar; top with layers of 1 Tbsp. - pudding and 1-1/2 Tbsp. - marshmallow creme. - Cover with cupcake tops. - Spoon frosting into medium bowl. - Add COOL WHIP; whisk until blended. - Spread onto tops of cupcakes. - Melt semi-sweet chocolate as directed on package; drizzle over COOL WHIP mixture. - Top with remaining ingredients.
Cous Cous With Tomatoes Free on Slimming World Green Day Ingredients: - 2 cups dried couscous - 2 12 cups boiling water - 12 cup frozen peas - 12 cup frozen fine beans - 1 tablespoon tomato paste - 400 g plum tomatoes, roughly cut up - 12 teaspoon fennel seed - 12 teaspoon dried chili - 1 garlic clove, crushed - 50 g frozen chopped spinach - salt and pepper - 1 teaspoon smoked paprika - 1 teaspoon oregano - 1 dash balsamic vinegar Directions: - Put all dry and frozen ingredients in a bowl. - Add wet ingredients and stir gently and leave covered for about 5 minutes. - Ta da! - Lunch is done. - Reheat or eat cold. - If eating straight away make sure your frozen veggies are defrosted. - experiment with different veggies or roasted garlic and if your feeling kinky, sprinkle over a little parmesan, but you will have to count that as part of your sysn/ healthy a option for the day.
Red Velvet Pancakes Ingredients: - 1 cup flour - 12 cup cocoa - 12 cup confectioners' sugar - 1 teaspoon baking powder - 12 teaspoon baking soda - 12 teaspoon salt - 1 14 cups buttermilk - 2 eggs - 12 teaspoon vanilla - 2 tablespoons red food coloring Directions: - Whisk together the flour, cocoa, confectioners sugar, baking powder, baking soda and salt. - In a separate bowl, whisk together the buttermilk, eggs, vanilla and red food coloring. - Whisk buttermilk mixture into flour until just combined. - Ladle 1/4 cupfuls onto a hot buttered skillet and cook until bubbly. - Flip and cook until golden on the bottom.
Quick Rice & Bean Skillet Dinner Ingredients: - 1-1/2 cups instant white rice, uncooked - 1 can (15.5 oz.) kidney beans, rinsed - 1 can (14 oz.) diced tomatoes, drained - 1 can (10-3/4 oz.) vegetable broth - 1 green pepper, chopped - 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09 - 1/4 cup KRAFT Zesty Italian Dressing - 1 cup KRAFT Shredded Cheddar Cheese Directions: - Combine all ingredients except cheese in large skillet. - Bring to boil, stirring occasionally. - Stir in cheese; cover. - Remove from heat. - Let stand 5 min. - Fluff with fork.
Kicked Up Pasta Rags with Vodka Sauce Ingredients: - 1/4 pound bacon, cut into 1/2-inch pieces - 2 cups finely chopped yellow onions - 1/2 teaspoon crushed red pepper - 2 tablespoons minced garlic - 1 (14-ounce) can crushed tomatoes - 1/2 cup fresh or frozen green peas - 1 cup vodka - 1 cup heavy cream - 1/3 cup chopped basil - 4 sheets fresh pasta, (about 1 pound) torn into rags about 3-inches by 1-inch each - Grated Parmesan, for serving (optional) Directions: - Bring a large pot of salted water to a boil. - In a skillet, cook the bacon over medium-high heat until the fat is rendered and just beginning to brown, about 4 minutes. - Add the onions and crushed red pepper and saute until soft and slightly caramelized, about 6 minutes. - Add the garlic and cook for 1 minute. - Add the tomatoes and stir well to combine. - Cook for 2 minutes, stirring. - Add the vodka and cook until slightly reduced, 3 to 4 minutes. - Add the peas and cream, and cook, until thickened, about 2 minutes. - Remove from the heat and stir in the basil. - Cook the pasta in the boiling water until just al dente, about 2 minutes. - Drain in a colander. - Add to the pasta sauce, and toss to combine. - Serve immediately with grated Parmesan, if desired.
Elvis's Fried-Potato Sandwich Ingredients: - 1/2 pound bacon - 2 small russet potatoes (about 3 ounces each), peeled, sliced 1/4-inch thick - 2 small yellow onions (about 2 ounces each), peeled, thinly sliced crosswise into rings - Salt and pepper to taste - 2 large slices country-style white bread - Mustard to taste Directions: - Fry the bacon in a heavy cast-iron skillet to desired doneness and drain on paper towels. - Heat the bacon drippings over medium heat, add the potatoes and onions and sprinkle with salt and pepper. - Fry until the potatoes are browned and crisp on the outside and tender on the inside and the onions are tender. - (Do not turn the potatoes until they are crisp.) - Taste for seasoning. - Grill or broil the bread until toasted on one side. - Smear the untoasted sides generously with mustard and layer the bacon, potatoes and onions on top of one mustard side. - Cover with the remaining bread, mustard side down.
Sauteed Shrimp With Vodka and Mango Ingredients: - 1 1/2 pounds raw shrimp - 2 tablespoons lemon juice - Salt and freshly ground white pepper to taste - 1 ripe mango - 1 tablespoon olive oil - 1 tablespoon butter - 2 tablespoons finely chopped shallots - 4 tablespoons lemon vodka - 3/4 cup heavy cream - 1/2 teaspoon red pepper flakes - 2 tablespoons finely chopped coriander Directions: - Shell and devein the shrimp. - Place the shrimp in a bowl and add the lemon juice and salt and pepper. - Cover with plastic wrap, and let stand for about 15 minutes. - Peel the mango and cut it in half-inch-thick slices. - Heat the oil and butter in a large nonstick skillet. - When it is quite hot but not smoking, add the shrimp, stirring rapidly. - Cook for 2 minutes. - Sprinkle with the shallots, and cook, stirring, for about 10 seconds. - Add the vodka, cream, more salt and pepper if desired, and the pepper flakes. - Cook over high heat about 1 minute. - Add the mango and cook briefly until piping hot, not longer. - Using a slotted spoon, transfer the shrimp and the mango to a warm serving plate. - Bring the sauce to a rolling boil for about 30 seconds, add the coriander, and spoon the sauce over the shrimp. - Serve with rice.
Chili With Beans Recipe Ingredients: - 1 pound grnd beef - Diced onion - 2 (16 ounce.) cans red kidney beans - 1 can tomato sauce - Ketchup - Cayenne pepper - Chili pwdr - Basil - Oregano Directions: - In large skillet, brown grnd beef and onion; drain well. - Add in seasonings (according to taste), tomato sauce, and ketchup. - Stir well and simmer. - Open cans of kidney beans and drain well. - Add in to skillet and return to simmer. - Just before serving, placed grated Cheddar cheese in bottom of bowls, add in chili, and top with more cheese. - Serve with saltine crackers or possibly corn bread muffins.
Cheese Parcels Two Ways! Ingredients: - 14 ounces phyllo pastry (or 20 pieces) - 5 12 ounces soft cheese - 8 ounces Baby Spinach, wilted - 9 ounces butter, melted - 0.5 (9 ounce) camembert cheese - 5 tablespoons cranberry sauce - cayenne pepper - salt and pepper - sunflower oil, for deep-frying Directions: - Divide the sheets of phyllo pastry in half so that they measure approximately 4-6in. - Make the parcels one by one, keeping the rest of the pastry under a lightly dampened cloth so that it does not dry out. - Blend together the wilted spinach leaves and soft cheese in a food processor until you have a smooth mixture. - Brush your first sheet of pastry with melted butter, fold in half, brush the surface with butter, turn over and brush the other side with butter as well. - Cut the piece of pastry in half and place about a tsp of the spinach and soft cheese mixture in the centre. - Now gather up the sides of the pastry and gather them at the top, squeezing them together so that they form a money purse shape. - Place on a greaseproof tray. - Repeat this process with the rest of the soft cheese and spinach, you should be able to make 20 of them. - Place in the fridge. - With the remaining 20 sheets, make them in exactly the same way, substituting the soft cheese and spinach for a small cube of camembert, 1/2 tsp of cranberry sauce and a sprinkle of cayenne pepper. - Place in the fridge to set for about 30 minutes. - Heat the sunflower oil to about 350F and begin cooking the parcels, 4-5 at a time, for 2-3 minutes per batch until they are crisp and golden. - Remove with a slotted spoon and drain on lots of kitchen paper until they are cool enough to eat.
Grilled Stuffed Bell Peppers Salad Ingredients: - 1 tablespoon balsamic vinegar - 4 tablespoons extra virgin olive oil - 6 ounces medium white button mushrooms - 4 metal skewers - 3 large bell peppers, halved lenghtwise and seeded (yellow and orange look beautiful) - 1 large red onion, cut crosswise into 1/3-inch thick slices - 1 lb medium zucchini, trimmed and halved lengthwise - 13 cup sun-dried tomato, drained and chopped (packed in oil) - 5 ounces bocconcini, each cut in half (mozzarella cheese) - 8 tablespoons cilantro or 8 tablespoons basil pesto - 3 cups baby arugula Directions: - Whisk together vinegar and 2 tablespoons oil in a bowl; season with salt and pepper to taste. - Set aside. - Preheat grill and lightly oil rack. - Thread mushrooms through stem end onto skewers. - Lightly brush mushrooms, onion, and zucchini with the remaining 2 tablespoons oil; season with salt and pepper. - Grill vegetables, turning occasionally, until peppers are crisp-tender and remaining vegetables are just tender and golden brown, about 5 minutes for peppers and onion, 6 minutes for zucchini, and 8 minutes for the mushrooms. - Transfer peppers to a plate and remaining vegetables to a cutting board. - When cool enough to handle, remove mushrooms from skewers and quarter; transfer to a medium bowl. - Cut onion and zucchini into bite-sized pieces. - Transfer 3/4 of the onion (reserving remaining onion) and all of the zucchini to the bowl of mushrooms. - Add the sun-dried tomatoes, mozzarella, and 2 tablespoons pesto to bowl; season with salt and pepper to taste. - Toss to combine. - Spoon the mixture into pepper halves and grill, covered, until the cheese begins to melt, about 3 minutes. - Transfer to serving plates and arrange arugula alongside the stuffed peppers. - Drizzle arugula with remaining dressing and top with reserved onions. - Serve peppers warm with remaining pesto on the side.
Baked Chikuwa with Mayonnaise and Corn Ingredients: - 2 Chikuwa - 1 tbsp Corn kernels - 1 tsp Aonori - 1 tbsp Mayonnaise - 1 tbsp Cheese (I used shreded type) Directions: - Cut the chikuwa into half lengthwise and crosswise to make 8 pieces. - Mix all the ingredients. - Spoon the Step 2 mixture onto the chikuwa from Step 1, and bake in a toaster oven for about 10 minutes, then it's done.
Garlic Basil Toast Ingredients: - 1 slice Sliced bread - 1 1/2 tbsp Butter - 1 tsp Pesto (basil paste) - 2 tsp Grated garlic Directions: - Cut a piece of bread into four slices and lightly toast. - Bring butter to room temperature (or you can soften it in the microwave). - Mix together all the ingredients and spread on the toast. - Enjoy!
Gingersnaps Ingredients: - 1 cup molasses - 1 teaspoon ginger - 1 cup butter or 1 cup lard, melted - 1 cup sugar - 1 egg, lightly beaten - 14 cup warm water - 1 teaspoon baking soda - 14 teaspoon salt Directions: - Put molasses and ginger in a bowl, add melted butter and sugar, then egg and warm water; sift flour and baking soda and salt; work it into the other ingredients. - Roll out to 1/4 inch thick, and cut in rounds. - Place on parchment lined baking sheets. - Bake at 350F for 15 minutes.
Lucky Shamrock TreatsTM Ingredients: - 3 tablespoons butter or margarine - 1 (10 ounce) package JET-PUFFED Marshmallows* - 6 cups Kellogg's Rice Krispies cereal - Canned frosting or decorating gel - Green decorating sugar (optional) Directions: - In large saucepan melt butter over low heat. - Add marshmallows and stir until completely melted. - Remove from heat. - Add KELLOGG'S RICE KRISPIES cereal. - Stir until well coated. - Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. - Cool slightly. - Using cookie cutter coated with cooking spray cut into shamrocks. - Decorate with frosting and decorating sugar (if desired). - Best if served the same day.
Creamy Chicken Salad Sandwich Ingredients: - 2/3 cup chopped cooked chicken Whole Foods 1 lb For $3.99 thru 02/09 - 1/4 cup chopped Granny Smith apples - 1/4 cup chopped celery - 1 Tbsp. chopped green onions - 1 Tbsp. Miracle Whip made with Olive Oil Spread* - 1/8 tsp. black pepper - 2 slices whole wheat bread, toasted Directions: - Combine all ingredients except toast in small bowl. - Fill toast slices with chicken mixture.
Beer battered fresh green beans Ingredients: - 1 fry pan with peanut, coconut or almond oil. - 1/2 lb fresh green beans - 1/2 cup beer :) your choice of brand - 1/2 cup all-purpose flour - 2 tbsp finely ground parmesan cheese - 1 tsp sea salt - 1/2 tsp freshly ground pepper Directions: - With a whisk in a medium bowl. - Mix together beer, flour, cheese and salt and pepper. - Clean and dry the green beans. - Batter dip by batch. - Cook like bacon (in strips lined up). - Lay out on paper towels. - Can stack in a tower. - On top of each other.
Beef And Macaroni Casserole Ingredients: - 1 each pasta, elbow macaroni package, cooked, drained - 2 tablespoons vegetable oil - 1 1/2 pound beef ground, browned, drained - 1 x salt to taste - 1 x black pepper to taste - 1 each onions chopped - 2 each celery stalks, chopped - 1 each tomato paste can - 3/4 cups water - 2 tablespoons sherry - 1 each soup, tomato can - 1 x cheddar cheese or parmesan cheese, grated - 1 teaspoon oregano Directions: - Toss cooked noodles in oil. - Place in greased crockpot. - Add all remaining ingredients, except grated cheese. - Stir thoroughly. - Sprinkle cheese over top. - Cover and cook on Low 4 to 8 hours or High 2 to 3 hours.
Molded Cranberry Sauce Ingredients: - 2 pounds fresh or frozen cranberries - 3 cups sugar - 2 cups finely chopped fresh pineapple (8 ounces) - 1 tablespoon finely grated orange zest - 1 tablespoon fresh lemon juice - Kosher salt - Pepper - Shaved celery, snipped chives and chopped toasted walnuts, for garnish Directions: - Line a 1 1/2-quart glass bowl or mold with plastic wrap, allowing 4 inches of overhang all around. - Reserve 1/4 cup of the cranberries for garnish. - In a large saucepan, combine the rest of the cranberries with the sugar, pineapple, orange zest, lemon juice and 1/2 cup of water and bring to a boil. - Cook over moderately low heat, stirring frequently, until the cranberries are broken down and the mixture is thick, 30 to 35 minutes. - Season the sauce with salt and pepper. - Scrape the sauce into the prepared bowl and let cool for 30 minutes. - Cover with the overhanging plastic. - Refrigerate until chilled and set, at least 3 hours or overnight. - Peel back the plastic and carefully invert the cranberry mold onto a plate; remove the plastic wrap. - Garnish with the reserved cranberries, shaved celery, snipped chives and chopped walnuts and serve cold.
Herbed Buttered Parsnips Ingredients: - 3 pounds parsnips, peeled and cut diagonally into 1/2-inch-thick slices - 1/2 stick (1/4 cup) unsalted butter, cut into pieces and softened - 1/3 cup finely chopped fresh parsley leaves - 1 tablespoon fresh thyme leaves, chopped fine, or 1 teaspoon dried, crumbled - 1 1/2 teaspoons fresh lemon juice, or to taste Directions: - In a steamer set over boiling water steam the parsnips, covered, for 8 minutes, or until they are tender. - While the parsnips are steaming, put the butter, the parsley, and the thyme in a heatproof serving bowl. - Add the hot parsnips and toss them with the butter mixture, the lemon juice, and salt and pepper to taste.
Stuffin' Egg Muffin Ingredients: - 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken - 1 doz. eggs - 3 Tbsp. OSCAR MAYER Real Bacon Bits - 1/2 cup KRAFT Shredded Colby & Monterey Jack Cheeses Directions: - Heat oven to 400 degrees F. - Prepare stuffing as directed on package, omitting the stand time. - Press 1/4 cup stuffing onto bottom and up side of each of 12 muffin cups sprayed with cooking spray, forming 1/4-inch rim around top of cup. - Place muffin pan on baking sheet. - Add 1 egg to each cup; top with bacon and cheese. - Bake 20 min. - or until whites are firm and yolks are cooked to desired doneness. - Let stand 5 min. - before serving.
Macaroni Salad Ingredients: - 1 lb pasta, I use elbow macaroni, cooked cooled and drained - 1 cup vinegar - 1 cup sugar - 1 (14 ounce) can Eagle Brand Condensed Milk - 1 cup mayonnaise - 1 medium onion, chopped fine - 1 bell pepper, chopped fine - 1 carrot, grated Directions: - Dissolve sugar in vinegar. - Add milk and mayo. - Add onion, pepper and carrot. - Pour cooled macaroni into mixture and mix well. - Chill for a few hours.
Clams with Saffron, Tomato and Garlic Ingredients: - Pinch of saffron threads - 3 tablespoons white wine vinegar - 1/4 cup olive oil - 1/4 cup vegetable oil - 1/2 teaspoon freshly ground pepper - 4 pounds clams, scrubbed and rinsed - 1 cup cherry tomatoes, halved - 2 shallots, thinly sliced - 2 large garlic cloves, minced - 1/2 cup Pinot Gris - 1/2 cup flat-leaf parsley leaves Directions: - In a small saucepan, steep the saffron in the vinegar over low heat for 1 minute. - Let cool, then whisk in the olive and vegetable oils and the pepper. - In a large skillet or saucepan, combine the vinaigrette with the clams, tomatoes, shallots, garlic and wine. - Cover and cook over high heat for 5 minutes. - Transfer any clams that have opened to a large bowl. - Cover and continue to cook, removing the clams as they open. - Pour the hot broth over the clams, leaving behind any grit. - Garnish with the parsley and serve.
Dill Mayonnaise Ingredients: - 1 cup mayonnaise - 1 tablespoon soy sauce - 1/2 teaspoon dill, fresh, minced - Salt - Pepper Directions: - Mix thoroughly in a bowl.
Thompson's Cake Ingredients: - 12 cup cinnamon applesauce - 4 extra large eggs, room temperature - 1 cup salted butter, room temperature - 3 cups all-purpose flour - 12 teaspoon baking soda - 2 cups sugar - 18 cup light brown sugar - 1 cup buttermilk Directions: - Preheat oven at 325 degrees. - Set to middle rack. - Cream sugar and butter well. - Add cinnamon applesauce and mix well. - Add eggs one at a time, beating well after each added. - Sift flour and baking soda.Add sifted flour mix to creamed mixture in three additions, alternating with buttermilk, ending with the dry mixture. - Mix well. - The batter will be fairly thick. - Pour into a greased and floured 9x13 pan. - Bake for an hour to hour and a half. - Cool completely before frosting. - A cream cheese frosting goes very well with this cake.
Fig Butter Ingredients: - 1 cup Dried Figs, Stems Removed - 1- 1/2 cup Pressed Apple Juice - 2 Tablespoons Sugar - 1 Tablespoon Triple Sec (optional, Can Replace With Orange Juice) Directions: - Place figs in a medium saucepan. - Cover with apple juice; allow to soak for 15 minutes. - Add sugar and triple sec; stir to combine. - Bring mixture to a boil over medium heat, then reduce heat and allow to simmer for 20-25 minutes. - Then remove pan from heat and allow figs to cool. - Puree mixture in a blender or food processor until smooth. - The butter may seem a little runny at first, but once it chills it will thicken up considerably. - Fig butter will last, stored in an airtight container in the refrigerator, for at least a week and probably closer to 10 days.
Authentic French Tarte Tatin (with an Easy Crust) Ingredients: - 2 to 3 Apples (I like to use Jonathan) - 60 grams Sugar - 30 grams Unsalted butter (or salted butter) - 1 sheet Frozen puff pastry Directions: - Chop the apples into 6 to 8 slices for a medium-sized apple. - They should be thick! - In an oven-safe skillet, heat the butter and sugar over high. - Agitate the skillet to even out the caramel. - Thaw the frozen puff pastry. - When smoke starts to rise, reduce to low-medium heat, quickly arrange the apples in the pan, simmer for 5 minutes, then turn off the heat. - Preheat oven at 200C for 20 minutes. - After turning off the heat, cover the apples with the puff pastry. - Bake for 20 minutes at 200C. - This is what it should look like after baking. - Turn it upside-down onto a serving platter, and serve! - Addendum: Don't worry if the apples are watery! - The juices will add flavor and melt nicely into the caramel. - Addendum: Even if you think you've overcooked the apples, the juices will blend with the caramel surprisingly well. - The caramelized flavor of the browed and softened apple will suit a mature palate! - It's important to remove the skillet from the heat after positioning the apples on top of the caramel sauce!
Caramelized Sunchokes with Beet Confit Ingredients: - 3 pounds red beets, trimmed and scrubbed - Olive oil, as needed - Kosher salt and black pepper, to taste - 2 cups apple cider or juice - 2 sprigs of thyme - 2 pounds sunchokes (Jerusalem artichokes), peeled and diced into 1/2-inch cubes - 3 tablespoons apple cider vinegar - 1 teaspoon Dijon mustard - 1 teaspoon grated ginger root - 3 tablespoons walnut oil - Grapeseed or safflower oil, as needed for frying - 2 tablespoons honey, preferably wildflower - 1 teaspoon chopped fresh rosemary - 1/4 cup wood or regular sorrel, or celery leaves or parsley, for garnish (optional) Directions: - Heat oven to 400 degrees. - Place the beets in a baking dish and toss with just enough olive oil to coat. - Sprinkle with salt and pepper and add apple cider and thyme sprigs to the pan. - Cover with foil and bake for 1 hour 30 minutes to 2 hours, removing the foil after an hour to allow the pan juices to reduce. - Let beets cool in cooking liquid. - Meanwhile, in another baking pan, toss the sunchokes with just enough olive oil to coat and season with salt and pepper. - Add a tablespoon of water to the bottom of the pan and cover tightly with foil. - Bake in the same oven as the beets for 30 to 45 minutes, or until tender. - Let cool. - To make the beet dressing, whisk together 3 tablespoons of the beet cooking liquid, the apple cider vinegar, mustard, ginger and walnut oil. - Season with salt to taste. - Peel beets using a paper towels to rub off the skins. - Coarsely chop the beets and place in a salad bowl. - Toss the beets with the dressing. - Heat a large saute pan over medium-high heat. - Add grapeseed oil to the depth of 3/4 inch. - Once the oil is hot, fry sunchokes in batches until crisp. - Drain on paper towels. - Toss the fried sunchokes in a medium bowl with honey and rosemary. - Season with salt. - To serve, spread the beets on a platter and top with the warm sunchokes. - Sprinkle with herbs if using.
Melba Pizzas Recipe Ingredients: - Old London Melba Snacks or possibly Melba Toast - Pizza sauce or possibly any prepared spaghetti sauce - Suggested toppings - Mozzarella cheese, shredded Directions: - Top each Melba snack with sauce topping and cheese. - Place in plate cover. - Microwave on medium (50%) 30 seconds. - Rotate dish one half turn. - Microwave 30 seconds longer or possibly till cheese melts.
Short Cut Easy Cheesy Ranch Loaded Potatoes Ingredients: - 1 packages Idahoan Baby Reds - 1/3 cup Velveeta Cheesy Ranch Dressing - 1 can Sweet Corn - 1/4 cup Pizza blend cheese - 1 pinch chopped parsley Directions: - Prepare potatoes according to package and mix in the rest of the ingredients! - Enjoy!!! - !
Garlic Cheese Casserole Bread Ingredients: - 1 package active dry yeast - 12 cup warm water - 1 cup low fat cottage cheese - 4 cloves garlic, minced - 1 egg - 1 tablespoon olive oil - 2 teaspoons honey - 1 teaspoon salt (optional) - 14 teaspoon baking soda - 2 12 cups flour - vegetable oil cooking spray Directions: - Dissolve the yeast in the water. - In a saucepan over medium temperature, heat the cottage cheese until warm. - Pour the heated cottage cheese into a large mixing bowl and combine wit hyeast, garlic, egg, oil, honey, salt and baking soda. - Add the flour and blend well with wooden spoon or in a food processor; batter will be sticky. - Transfer the batter into a large bowl coated with nonstick spray; cover with a towel and let rise in a warm, draft-free area for about 1 hour. - Stir with a spoon and turn into a 2/quart casserole dish coated with nonstick spray. - Let rise for 30 minutes. - Bake in a preheated 350degree oven for 40 minutes or until done. - To serve, remove to a platter or spoon out of the casserole dish.
Chocolate and Banana Pudding Ingredients: - 3 ripe bananas sliced - 100 grams self raising flour - 1 tsp baking powder - 1 tbsp cocoa powder - 100 grams soft margarine - 100 grams caster sugar - 2 eggs Directions: - Pre-heat oven at 180 C - Place flour, baking powder, and cocoa in a mixing bowl. - Add the margarine, sugar, eggs and mix for about 20 seconds until light and creamy. - Stir in the sliced bananas. - Spoon the mixture in your desired oven-proof mould. - Cover tightly with greased foil. - Bake for 1 hour in the centre of the oven. - For the chocolate topping, please refer to the recipe i posted some months ago. - FUDGE GLAZE. - OPTIONAL: You can also serve this yummy pudding with some chilled custard sauce poured over it... - Kids will LLLLLOVE IT!!! - Just boil 2 and a half cups milk, add half a cup sugar (or according to your taste), bring to almost boil, add the custard powder (blend 2tablespoons custard powder in quarter cup water) mix well til it starts becoming a little heavy. - Chill. - Pour over pudding. - WOW!
Baked Chikuwa with Tuna and Mayonnaise Ingredients: - 4 Chikuwa - 1 Canned tuna (small) - 1 Corn - 1 Easy melting cheese - 1 Mayonnaise - 1 dash Salt Directions: - Cut the chikuwa into half lengthwise and crosswise. - Mix the drained tuna and the corn with a small amount of mayonnaise. - Top with the mixed tuna, corn and mayonnaise on the chikuwa. - Sprinkle with easy melting cheese. - Bake in a toaster oven for 3-4 minutes until the cheese has melted.
Horchata Ingredients: - 2 cups water - 1/2 cup white rice - 1/2 cup evaporated milk - 2 tablespoons sugar - 1/4 to 1/2 teaspoon ground cinnamon, plus more for garnish - Ice Directions: - Combine all of the ingredients except the ice in a glass jar, seal and let sit overnight. - Puree in a blender until smooth, then strain and pour into ice-filled red wine glasses. - Garnish each drink with a pinch of ground cinnamon.
Mojito Cocktail Ingredients: - 1 ounce rum - 1 tablespoon sugar - 1 tablespoon lime juice - 14 cup club soda - 1 tablespoon of fresh mint Directions: - Mix all ingredients together and garnish with a lime.
Swedish Caviar Cake Ingredients: - 1 3/4 cups whole milk - 3/4 teaspoon salt - Butter, for greasing - 5 large eggs - 1 cup creme fraiche - 1/2 cup finely chopped red onion - 3 tablespoons red caviar, such as trout roe (about 2 ounces) - 3 tablespoons black caviar, such as paddlefish roe (about 2 ounces) - 1 tablespoon finely chopped fresh dill - Freshly ground pepper Directions: - In a small saucepan, bring the milk to a boil over moderately high heat. - Immediately remove from the heat, stir in the salt and let cool to warm. - Preheat the oven to 325 and butter an 11-by-7-inch glass or ceramic baking dish. - In a medium saucepan, bring 1 quart of water to a simmer. - In a large bowl, whisk the cooled milk with the eggs until smooth. - Pour the mixture into the prepared baking dish and cover tightly with aluminum foil. - Set the dish in a roasting pan and pour enough of the simmering water into the roasting pan to reach about halfway up the side of the baking dish. - Transfer the roasting pan to the middle of the oven. - Bake the custard for about 30 minutes, until a knife inserted into the center comes out clean. - Transfer the baking dish to a rack and remove the foil. - Let the custard cool completely, then refrigerate for about 1 hour, until chilled. - Spread the creme fraiche in an even layer over the cooled custard. - Spoon the onion, the red caviar and the black caviar over the creme fraiche in alternating diag-onal rows. - Sprinkle the caviar cake with the dill, season with pepper and serve.
From-The-Pantry Pot Pie Ingredients: - 1 small onion, minced - 2 garlic cloves, minced - 1 large stalk celery, minced - 1 12 cups seitan, cubed (diced tofu or beans also works) - 1 lb vegetables, diced (I use green beans, carrots, potatoes) - 1 cup water, plus more if needed - 2 tablespoons vegan chicken-flavored bouillon or 2 tablespoons vegetable bouillon - 1 teaspoon thyme, dried - salt, to taste - pepper, to taste - 2 tablespoons flour, if needed - 1 cup white flour or 1 cup whole wheat flour or 1 cup gluten-free flour - 12 teaspoon salt - 12 teaspoon thyme - 1 12 teaspoons baking powder - 3 tablespoons olive oil - 12 cup soymilk Directions: - Oil the crock of your slow cooker. - Combine all the stew ingredients except flour in the slow cooker. - Add 1 to 2 extra cups water if you will be cooking for longer than 8 hours. - About 30 minutes before serving, add more water if too thick or flour if too thin. - Make the bicuits: Combine all biscuit ingredients in a bowl and work together until dough forms. - Turn mixture onto floured cutting board, roll out 1/2 inch thick, and cut into circles with rim of glass. - Place in the slow cooker on top of filling. - Turn slow cooker to high. - Prop open lid with wooden spoon or place dishtowel under lid to prevent condensation from dripping onto biscuits. - Cook additional 30 minutes.
Roasted Broccoli and Cherry Tomatoes with Feta, Roasted Pepper and Olives Ingredients: - 1 pound broccoli florets bite size - 1 1/2 cups cherry tomatoes or grape tomatoes - 3 tablespoons olive oil - 3 cloves garlic or as needed, freshly minced - 18 teaspoon salt and black pepper or to taste, feta and olives are both salty, so you don't need to add too much salt - 1/2 each lemon juice and zest, freshly squeezed and grated - 1/4 cup green olives or black olives, sliced - 1 each sweet red bell peppers, roasted cut into strips - 1/2 tablespoon oregano freshly chopped, or 1 teaspoon dried - 1 teaspoon capers rinsed, optional - 1/2 cup feta cheese crumbled Directions: - Preheat oven to 450F. - Add the broccoli, tomatoes and garlic in a large bowl, drizzle the olive oil, and season with salt and black pepper. - Toss until well coated. - Spread the vegetables in a single layer onto a large baking sheet. - Bake until the broccoli starts to brown and the cherry tomatoes start exploding, about 11 minutes. - Let the roasted vegetables cool for a few minutes. - While the vegetables are roasting, add the lemon juice and zest, olives, roasted bell pepper, oregano and capers (if using) in a large bowl, mix until well blended. - Stir in the roasted vegetables until well mixed and coated. - Top with feta cheese. - Serve warm, at room temperature or chilled.
Cucumber and Avocado Salad Ingredients: - 1 English seedless cucumber - 1 sweet red pepper, sliced - salt - lettuce - 1 chili pepper - 1 avocado, sliced (ripe) - 1 tablespoon fresh lime juice - fresh parsley - 1 teaspoon onion, Minced Directions: - Peel and slice the cucumber paper-thin. - Season with salt, chili pepper and lime juice. - Sprinkle with onion and red pepper slices. - arrange lettuce on 6 serving plates. - Pile cucumber mixture in center of each plate. - Add avocado slices and parsley. - 6 servings.
Sweet Corn Pudding Ingredients: - 1/2 cup chopped bacon - 2 tablespoons butter - 1 cup chopped onion - 4 ears sweet corn, kernels removed - 1 1/2 teaspoons salt - 1/4 teaspoon cayenne pepper - 6 eggs - 2 cups heavy cream - 1 cup milk - 1/4 teaspoon fresh ground pepper - 1/8 teaspoon nutmeg - 1/2 cup grated Parmesan - 1/2 cup yellow cornmeal Directions: - Preheat oven to 375 degrees F. - In a saute pan, over a low flame, place the chopped bacon and cook until it's crisp. - Remove it from the pan, reserving the fat. - Add the butter to it and saute the onions until translucent. - Add the corn kernels, salt, and cayenne pepper and saute a few minutes more to cook the corn. - Remove from the heat. - In a bowl, whisk the eggs well then add the cream and milk and whisk some more until well combined. - Add the pepper, nutmeg, Parmesan, and cornmeal and whisk to combine. - Stir in the bacon, onion, and corn mixture and pour into a greased 6-cup casserole dish. - Bake at 375 degrees F for 1 hour. - Serve immediately.
Milk and Honey (Yeast Free) Brown and Serve Rolls Ingredients: - 12 cup honey - 1 cup milk - 3 tablespoons unsalted butter, melted - 2 12 cups all-purpose flour - 12 cup sugar - 3 teaspoons baking powder - 1 teaspoon salt - 34 cup chopped pecans - 1 egg, beaten Directions: - Preheat the oven to 350F Butter a 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan or If you want them in traditional Brown and Serve Roll style then butter as many cupcake pans as you have or will need (might need quite a few if you are doing batch cooking). - In a medium sauce pan combine honey with milk. - Stir over medium heat until honey dissolves. - Stir in melted (If you don't premelt the butter you will REALLY wish you had, it takes a long time to melt in the honey) butter, Set aside to cool (I put mine in the fridge). - Stir flour, baking powder, and salt into a large mixer bowl. - Add pecans and toss to coat. - Set aside. - Whisk egg into cooled milk mixture until blended. - Add to flour mixture in mixer bowl. - Beat at medium speed of electric mixer just until blended. - Pour mixture into buttered pan and smooth the top. - or Using a teaspoon spoon out spoonfuls of batter and place them in the cupcake pans. - If you put in four spoonfuls they will come out kind of clover leaf shaped. - Bake at 350F for 15 minutes (if you are eating them now). - Bake on a high rack in the oven (too low and the bottom will become too brown) for 10-12 minutes or until the rolls are firm but not golden (if you are freezing them for B&S rolls). - Let rolls cool in pan until they are cool enough to touch comfortably. - Remove from pan and let rolls cool more. - To freeze: place rolls in gallon size zippy bag, label, and freeze. - To serve: Thaw. - Preheat oven to 400F Lightly grease a cookie pan or cup cake pan. - Place B&S rolls on the pan. - Bake on a high rack in the oven (too low and the bottom will become too brown) until nicely warmed and golden by the oven approx 6-8 minutes.
Frittata Con Fior Di Zucchini Ingredients: - 12 squash blossoms - 3 tablespoons olive oil - 3 fresh green onions, chopped - 6 eggs - 4 tablespoons romano cheese - 12 cup mozzarella cheese (grated or thinly sliced) - salt and pepper Directions: - Pick zucchini flowers early, during the morning , when their petals open with sunshine. - Only the male flowers ( the ones which will not bear fruit) are picked. - Wash the zucchini flowers throughly. - Remove pistils. - Snip flowers into small pieces. - Heat olive oil in a 10" skillet. - Add the chopped green onions. - When soft add the zucchini flowers and saute a few minutes. - Beat the eggs and then add the remaining ingredients. - Pour over the flowers and onions and cook until the bottom side of the omelet is brown. - Flip over with the aid of a dish or spatula, and brown the other side. - Transfer to a plate and cut into wedge shaped pieces.
Cookie Cobbler Ingredients: - 1 cup butter - 2 cups sugar - 4 eggs - 1 teaspoon vanilla - 3 cups flour - 21 ounces pie filling, any flavor Directions: - Cream together butter and sugar; add eggs and vanilla. - Add flour and stir well. - Spread half the batter into a greased (18" by 13") jelly roll pan. - Spread pie filling on top of batter. - Drop remaining batter by teaspoonfuls on of pie filling layer. - Bake at 375 degrees for 35 minutes.
Sweet Corn Risotto Ingredients: - 3 ears corn on the cob - 2 Tbsp. butter - 1 large onion, chopped King Sooper's 1 lb For $0.99 thru 02/09 - 1 cup Arborio rice, uncooked - 1 container (32 oz.) organic chicken broth, heated - 1/4 cup PHILADELPHIA Cream Cheese Spread - 1/4 cup KRAFT Grated Parmesan Cheese - 1/4 cup chopped fresh basil Directions: - Cut kernels from corn cobs; set aside. - (You should have about 2-1/2 cups corn kernels.) - Melt butter in large skillet on medium heat. - Add onions; cook 6 min. - or until crisp-tender, stirring frequently. - Add 1 cup broth; cook and stir until liquid is absorbed. - Repeat with remaining broth, adding 1 cup at a time and cooking until all the broth is added, liquid is absorbed and rice is tender. - (This will take about 23 min.) - Stir in corn and cream cheese spread; cook and stir 2 min. - or until cream cheese is melted. - Remove from heat; stir in Parmesan. - Top with basil.
Cajun Pork Boudin Recipe Ingredients: - 2 lb Pork meat, 30 % fat (Pork Butt works well) - 1 1/2 lb Pork liver - 2 tsp Salt - 2 tsp Black pepper - 1 lrg Onion, finely minced - 3 x Green onions, minced - 12 c. Cooked rice - 2 Tbsp. Cajun spice - 1 x Lot sausage casing Directions: - Place meat in sufficient water to cover and season with salt and pepper. - Cook till meat falls apart. - Remove meat and reserve some of broth. - Grind meat, onion, and green onions. - Mix the grnd meat mix with the Cajun spice, rice and sufficient broth to make a moist mix. - Taste mix and adjust seasoning. - Using a sausage stuffer, stuff the mix into sausage casing. - Chill or possibly freeze.
Lemon Penne & Shrimp Medley Ingredients: - 12 ounces of lemon pepper penne rigate - 4 tablespoons olive oil - 2 tablespoons chopped garlic - 1 12 teaspoons lemon pepper - 34 cup red bell pepper, diced - 1 12 lbs medium shrimp, peeled and deveined - 34 cup parmesan cheese, grated Directions: - Cook pasta according to package directions. - Heat olive oil in medium saucepan and add shrimp, garlic, lemon pepper and red bell pepper, and saute until shrimp turn pink. - Mix shrimp mixture with pasta. - Add cheese and toss until pasta is coated.
Pumpkin Bread Ingredients: - 15 ounces pumpkin - 4 eggs - 1 cup vegetable oil - 23 cup water - 3 cups sugar - 3 12 cups flour - 2 teaspoons baking soda - 1 12 teaspoons salt - 1 teaspoon cinnamon - 1 teaspoon nutmeg - 12 teaspoon clove - 14 teaspoon ginger Directions: - Mix together the following: pumpkin, eggs, vegetable oil, water and sugar - In a separate bowl mix together: flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. - Combine the two mixtures together. - Divide the batter into: 3 -7x3 pans or 2-4x8 pans. - Bake for 55 minutes at 350.
White Russian Ingredients: - 3/4 or 1 ounce creme de cacao - 1 1/2 or 2 ounces vodka - 1 tablespoon heavy cream - 3 or 4 ice cubes Directions: - Place all ingredients in a cocktail shaker and shake vigorously. - Strain into a chilled cocktail glass.
Quinoa Taco Salad Ingredients: - 1 cup Quinoa - 1 whole Red Onion, Chopped - 3 cloves Garlic, Minced - 1/2 cups Red Bell Pepper, chopped - 1/2 cups Yellow Bell Pepper, Chopped - 1/2 cups Green Bell Pepper, Chopped - 1- 1/2 teaspoon Cumin - 1/2 teaspoons Oregano - 1 teaspoon Chili Powder, Or More Depending On Heat Preference - 1 dash Cayenne Pepper - 15 ounces, weight Black Beans, Drained And Rinsed - 3/4 cups Diced Tomatoes, Fresh Or Canned - 2 whole Limes, Divided - Salt And Pepper, to taste - 8 ounces, weight Baby Spinach - 1 cup Cilantro - 13 cups Cheddar Or Feta Cheese - 1 whole Avocado, diced Directions: - Cook the quinoa according to package instructions. - Meanwhile, swirl a bit of olive oil in a saute pan. - Heat oil over medium high heat. - Add onion and saute for 3-5 minutes, until translucent and tender. - Add garlic, cumin, oregano, chili powder, cayenne and peppers and saute for an additional 2 minutes. - Remove from heat. - Stir in the black beans, tomatoes, and the juice of 1 lime. - Stir in the quinoa. - Season to taste with salt and pepper. - Chill. - Roughly cut baby spinach into strips like you would shred iceberg lettuce for tacos. - Remove about 1 cup of cilantro leaves from the bunch, rinse and pat dry, and toss with the spinach. - Divide spinach and cilantro mixture evenly among 4 salad plates. - Top each plate with a scoop of the quinoa salad. - Top each salad with your choice of cheese and diced avocado. - Cut the remaining lime into slices to garnish the plates.
Strawberry Cheesecake Ingredients: - 1 14 cups graham cracker crumbs - 14 cup melted butter - 13 cup sugar - 24 ounces cream cheese - 1 12 cups sugar - 1 18 teaspoons salt - 4 beaten eggs - 1 tablespoon vanilla - 16 ounces sour cream - 14 cup sugar - 2 teaspoons vanilla - 1 tablespoon cornstarch - 14 cup water - 13 cup light corn syrup - 14 cup fresh crushed strawberry - 1 teaspoon lemon juice - red food coloring - strawberry (to garnish) Directions: - Mix graham cracker crumbs, sugar and melted butter. - Press into bottom of springform pan. - Bake at 350F for about 8 minutes. - Cool crust. - Proceed as directed. - Cheesecake:. - Cream first 3 ingredients. - Add eggs, one at a time. - Beat mixture. - Add 1 tablespoons vanilla. - pour over crust. - Bake at 350F for 50 minutes. - Remove from oven. - Let stand 15 minutes. - Turn oven heat up to 450F Combine sour cream with 1/4 cup sugar and 2 teaspoons vanilla. - Spread over cake and return to oven. - Strawberry glaze:. - Stir together cornstarch, water and corn syrup until smooth. - Add crushed strawberries, stirring constantly. - Bring to boil over med. - heat and boil for 1 minute. - Stir in lemon juice and a few drops of red food coloring. - Cool slightly. - Arrange whole strawberries over top of cake.
Sweet Martini Ingredients: - Ice - 2 ounces gin - 1 ounce sweet vermouth - 1 brandied cherry, for garnish Directions: - Fill a pint glass with ice. - Add the gin and vermouth and stir well. - Strain into a chilled coupe and garnish the drink with the brandied cherry.
Garlic Chicken Ingredients: - Parsley Pesto - 1 large bunch (60g) continental parsley - 1/4 cup (60ml) oil - 1.8 kg free range chicken, neck removed Safeway 1 lb For $1.99 thru 02/09 - 125g block PHILADELPHIA Cream Cheese, softened - salt and pepper, to taste - 1 cup (80g) fresh white breadcrumbs - 1 small red onion, finely chopped - 1 egg - 2 heads of garlic, cloves separated, unpeeled - 2 tablespoons olive oil - 1 teaspoon finely chopped thyme Directions: - Parsley Pesto - Combine ingredients in a food processor and process until smooth. - Wash and clean the cavity of the chicken. - Pat dry inside and outside with paper towel. - Combine Philly, parsley pesto, salt and pepper in a bowl. - Gently loosen the skin of the chicken away from the breast. - Place half of the mixture under the breast. - Add breadcrumbs, onion and egg to the remaining Philly mixture to make a stuffing. - Place stuffing inside the cavity. - Place chicken in a large casserole dish. - Arrange garlic cloves around the chicken, drizzle with olive oil and sprinkle with thyme. - Cover tightly with foil or a lid. - Bake at 160 degrees C for 1 hour. - Remove foil and bake for a further 15 minutes until golden brown and cooked through.
Ginger and Spice Shortbread Diamonds Ingredients: - 10 tablespoons chilled unsalted butter - 12 cup powdered sugar - 1 14 cups all-purpose flour - 5 teaspoons grated peeled fresh ginger - 1 teaspoon vanilla extract - 12 teaspoon clove - 12 teaspoon allspice - 12 teaspoon nutmeg - 14 teaspoon salt - additional powdered sugar (optional) Directions: - Preheat oven to 350*F. - LIne an 8 inch square glass baking dish with foil. - Blend butter and 1/2 cup powdered sugar in processor. - Add flour, spices and salt. - Process until mixture forms moist clumps. - Form mixture into a ball. - Transfer to prepared dish. - Using waxed paper dipped into powdered sugar as an aid, press out dough evenly indish. - Freeze 15 minutes. - Using a ruler as a guide, cut dough into 6 equal strips. - Turn dish 45 degrees and cut again into 6 strips, creating diamond shapes. - Pierce each diamond with a fork. - Bake shortbread until golden brown and firm to touch, about 50 minutes. - Cool completely in dish on rack. - Sift powdered sugar over shortbread if desired. - Can be prepared 1 week ahead. - Store in an airtight container.
White Wine and Mushroom Chicken Ingredients: - 1 14 lbs chicken tenders - 1 (8 ounce) package cremini mushrooms - 1 tablespoon olive oil - 1 tablespoon flour - 1 tablespoon margarine - 12 cup white wine - 34-1 cup water - 12 lemon - salt - pepper - garlic powder Directions: - Heat oil in large skillet over medium high heat. - Season chicken with salt, pepper, and garlic powder. - Brown both sides of chicken tenders in skillet (3-5 minutes per side) Remove tenders then add the mushrooms and cook until tender. - Season with salt and pepper. - Reduce heat to medium low. - Push mushrooms to one side of the pan and melt butter then add flour to make a roux. - Cook until combined and flour has cooked out, stirring constantly (about 2 minutes and add more butter or olive oil if mixture looks too dry). - Add wine and let cook out. - Mixture will thicken so add water as necessary. - Add chicken back to the skillet and continue cooking until gravy is of desired thickness. - Squeeze lemon into gravy and serve over rice or noodles.
Beef Jerky Bbq Recipe Ingredients: - 1 lb Beef loin tip, paper thin - 1 lb Beef brisket, paper thin - 1 lb Tenderloin, 1/8" to 1/4" Barbecue sauce without sugar Onion salt, to taste Garlic salt, to taste Directions: - If necessary, roll out meat slices as thin as possible. - Trim off fat. - Set oven at 220 and line cookie sheets with foil. - Brush one side of meat with sauce. - Put slices on cookie sheet; Don't STACK. - Sprinkle lightly with onion and garlic salts. - Cook for 8-9 hrs. - Turn meat after six hrs of cooking and brush with sauce. - Cold and store in a tightly covered jar or possibly sealed in a plastic bag.
Low-Fat Roasted Tomato Dressing Ingredients: - 4 plum tomatoes, halved lengthwise - 1 tablespoon red-wine or Sherry vinegar - 1 1/2 teaspoons honey, or to taste - 1 teaspoon freshly grated lemon zest - 1/2 cup water Directions: - Preheat oven to 450F. - In a shallow baking pan arrange tomatoes in one layer, cut sides up, and season with salt and pepper. - Roast tomatoes in middle of oven about 35 minutes, or until very soft and skin is dark brown, and cool to room temperature. - In a blender puree tomatoes with vinegar, honey, zest, water, and salt and pepper to taste. - Dressing keeps, covered and chilled, 1 week. - Serve dressing with crisp lettuce or steamed vegetables.
Easy Pasta with Cabbage and Tuna Ingredients: - 1/2 small Cabbage - 1 can Canned tuna - 1/2 Onion - 1/2 clove Garlic - 180 grams Pasta - 1 Salt - 1 Black pepper - 1 Soup stock cube - 3 Capers - 1 Bay leaf Directions: - Chop the vegetables: Cabbage into bite-size, onions into thin slices, garlic minced. - Boil water to cook the pasta, and add salt. - Drain the oil from the tuna can and into a pan. - Add onion and garlic, then stir-fry. - When the water in the pot is boiling, cook the cabbage until soft. - Transfer the soft cabbage into the pan. - Add consomme, 300ml of pasta water, bay leaf, and capers to simmer. - Cook the pasta al dente in the hot water used for the cabbage. - Toss the cooked pasta into the pan. - Toss with the sauce, and season with salt and pepper. - Dish it up. - Serve with sprinkles of black pepper.
Mary's Pasta Salad Ingredients: - 2 16 oz (448 grm) packages of Rotini or spaghetti - 1 large bottle of Zesty Itallian Salad Dressing - 1 bottle of Salad Supreme - 1/2 cup (125 ml) of Parmesan cheese - onions, tomatoes, green peppers, celery, and black olives Directions: - Cook rotini or spaghetti: drain and cool. - Add entire bottle of Zesty Itallian Salad Dressing and mix well. - Add bottle of Salad Supreme to taste. - Chop onions, tomatoes, green peppers and celery into small pieces. - Slice olives and add onions, tomatoes, green peppers, and celery to pasta. - Add Parmesan cheese and refrigerate.
Chicken with plum sauce Ingredients: - 3 tablespoons plum preserves - 1 tablespoon soy sauce - 12 teaspoon hot chili oil - 12 teaspoon sesame oil - 14 teaspoon grated fresh ginger - 14 cup chicken stock or 14 cup broth - 1 tablespoon plum preserves - 1 teaspoon cornstarch - 1 tablespoon water - 2 boneless skinless chicken breasts Directions: - slice chicken into strips. - Mix marinate (first 5 ingredients) add chicken and marinate 30 minutes or more. - Stir-fry chicken in a small amount of peanut oil about 2 minutes. - Add chicken stock and remaining plum jam and simmer 3 minutes. - Add cornstarch/water and stir until thickened.
Black Stripe Ingredients: - 2 ounces dark rum - 1 tablespoon molasses - 1 cup crushed ice Directions: - Combine all ingredients in a cocktail shaker and shake vigorously. - Strain into a cocktail glass.
Saucy Mexican Chicken Ingredients: - 4 small boneless skinless chicken breasts (1 lb.) - 1 cup TACO BELL Thick & Chunky Salsa - 1 can (15 oz.) black beans, undrained - 1 cup KRAFT 2% Milk Shredded Cheddar Cheese Directions: - Cook chicken in nonstick skillet on medium-high heat 4 min. - on each side or until browned on both sides. - Add salsa and beans. - Bring to boil; cover. - Simmer on medium-low heat 5 min. - or until chicken is done (165 degrees F). - Top with cheese. - Remove from heat. - Let stand, covered, 5 min. - or until cheese is melted.
Pull-Apart Garlic Bread Ingredients: - 1 loaf frozen whole wheat or white bread dough, thawed, cut into 32 pieces - 1/3 cup Land O Lakes Butter, melted - 2 tablespoons chopped fresh parsley - 2 tablespoons finely chopped onion - 1 teaspoon finely chopped fresh garlic - 1/4 teaspoon salt Directions: - Place bread dough pieces into bowl. - Combine all remaining ingredients in another bowl. - Pour over bread dough; toss to coat well. - Arrange bread dough in greased 1 1/2-quart casserole or 1 1/2-quart souffle pan. - Cover; let rise in warm place 1 1/2-2 hours or until double in size. - Heat oven to 375F. - Bake 30-35 minutes or until golden brown. - If bread begins to brown too quickly, cover loosely with aluminum foil. - Cool 10 minutes; invert pan to remove bread. - Serve warm.
Yogurt With Mixed Seeds, Toasted Oatmeal and Ginger Syrup Ingredients: - 2 tablespoons sunflower seeds (20 grams) - 2 tablespoons pumpkin seeds (20 grams) - 1 teaspoon poppy seeds (5 grams) - 1 tablespoon toasted or black sesame seeds (12 grams) - 1 teaspoon chia seeds (5 grams) - 1 cup water (240 g) - 180 grams palm sugar (about 1 cup) - 90 grams fresh ginger, peeled and sliced - 1 tablespoon toasted pinhead oatmeal (see note) - 23 cup plain low-fat or whole-milk yogurt - Fruit in season, such as berries, sliced peaches, pears, banana Directions: - To make seed mix, combine seeds in a bowl. - Soaking is optional but I prefer the texture of the seeds when theyve been soaked, and soaking makes their nutrients more readily available. - Cover with water and refrigerate for 7 hours or overnight. - Drain. - (The mixture will be gelatinous because of the chia seeds.) - Line a small baking sheet with parchment and spread the mixture in an even layer on the sheet. - Place in an oven set at the lowest setting; if your oven has a pilot light you neednt turn it on at all. - Leave for 6 hours or overnight, until the mixture is completely dry. - Break it up (some seeds will stick together because of the chia) and keep in a jar in the refrigerator or freezer. - To make the syrup, combine ingredients in a small saucepan and bring to a boil. - Reduce heat and simmer for 20 minutes, until slightly thickened and infused with the ginger flavor. - Strain and reserve ginger (you can use it in granola or other desserts). - Combine yogurt and 1 tablespoon of the toasted oatmeal. - Cover and refrigerate overnight. - In the morning, stir in 1 to 2 teaspoons ginger syrup, 1 tablespoon of the seed mix, and the fruit of your choice.
Peanut Butter MnM Ice-Cream/Shake Ingredients: - 2 cup Ice-Cream - 1/2 cup Peanut Butter MnMs - 1/4 cup Chocolate Sauce - 2 tsp Honey - 1 tbsp Nutella - 1 tbsp Peanut-Butter Directions: - Warm Ice-Cream for easier use of measuring - Add 1 CUP ICE CREAM FIRST then add honey, chocolate, nutella, and peanut butter - Blend lightly until smooth - Add your mnms to the mix - Blend on light-medium until chunks become bits - Pour out into desied cup will make 1-3 servings depending on ammount - Top ot off with whip cream and add some mnms for some color - These are what i used
Cheese Ball Fiesta Ingredients: - 1 (8 ounce) package cream cheese - 14 cup shredded colby-monterey jack cheese - 3 -4 tablespoons minced fresh cilantro or 3 -4 tablespoons parsley - 2 -3 tablespoons grated onions - 1 tablespoon chili powder - 1 teaspoon instant minced garlic - 12 teaspoon garlic salt - 14 teaspoon dried oregano - 14 teaspoon crushed red pepper flakes - 18 teaspoon ground cumin - 18-14 teaspoon hot pepper sauce - 14 cup minced fresh parsley or 14 cup crushed nuts, of your choice Directions: - In a mixing bowl, beat cream cheese. - Add the next 10 ingredients and mix well. - Cover and refrigerate for 1 hour. - Shape into a ball. - Roll in parsley or crushed nuts. - Cover and refrigerate 8 hours or overnight. - Serve with crackers, bagel chips, or vegetables. - Yield 1 cheese ball.
Baked Spam And Noodles Recipe Ingredients: - 8 ounce broad egg noodles - 1 can Spam luncheon meat - (12 ounce) diced - 2 Tbsp. butter or possibly margarine softened - 1/2 c. lowfat milk - 1 x egg - 1/8 tsp freshly-grnd black pepper Directions: - Break up noodles slightly. - Cook according to package directions; drain. - Combine warm noodles, Spam, and butter in greased 1 1/2-qt casserole; stir to heat butter and mix well. - Beat together lowfat milk, egg, and pepper; pour proportionately over top. - Bake in 375 degree oven 40 min.
Healthy & Yummy Strawberry & Rose Yogurt Parfait Ingredients: - 14 cup strawberry, sliced (approx) - 14 cup raspberries - 1 cup low-fat plain yogurt - 1 teaspoon rose water - 2 tablespoons rolled oats - 1 tablespoon almonds, sliced Directions: - Mix up together, then serve and eat! - You can also refridgerate but it's better fresh when the oats and almonds are still crunchy.
Braised Pork Roast with Paprika, Capers and Caraway Ingredients: - 4 tablespoons lard - 3 pounds pork loin boneless - 3/4 cup onions chopped - 3/4 cup carrots diced - 1 cup chicken broth - 2 tablespoons flour, all-purpose - 1 cup sour cream - 1 tablespoon capers drained, Directions: - In a 4-quart casserole, heat the lard until a light haze forms over it. - Add the pork and over high heat brown it on all sides. - About 10 to 15 minutes. - Remove and set aside. - Preheat oven to 350F (180C). - Pour off all but a thin film of the fat and add the onions. - Cook them about 8 minutes over medium heat or until they are lightly colored. - Add the carrots and cook 2 to 3 minutes longer. - Off the heat, stir in the paprika. - Continue to stir until the vegetables are coated. - Pour in the stock and bring it to a boil, stirring in any brown bits that cling to the bottom and sides of the pan. - Return the pork to the pan, fat side up, salt and pepper it, and bring the liquid to a boil again. - Cover tightly and braise the pork in the middle of the oven for 1 1/2 hours, or until thoroughly cooked and tender. - Baste it occasionally with pan juices. - Transfer the pork to a heated platter. - Pour the contents of the pan into a sieve set over a saucepan, pressing down hard on the vegetables before discarding them. - Skim off as much of the surface fat from the pan liquid as possible and bring the sauce to a simmer on the stove. - With a wire wisk, beat the flour and sour cream together in a bowl, then beat the mixture into the pan. - Bring the sauce to a simmer once more and add the parsley, capers and caraway seeds. - Taste for seasoning. - Carve pork into 1/4 to 1/2 inch slices and serve with some of the sauce poured over them and the rest passed separately in a sauce boat.
Blue Ribbon Meat Loaf Recipe Ingredients: - 1 env. dry onion soup mix - 1 c. lowfat sour cream - 2 Large eggs, slightly beaten - 1 1/2 pound grnd beef - 1 c. soft bread crumbs - 2 strips bacon Directions: - Combine onion soup mix with lowfat sour cream in a bowl. - Add in Large eggs. - Fold in grnd beef. - Add in bread crumbs; mix well. - Shape into loaf. - Place in loaf pan, lay bacon over top. - Place in preheated 500 degree oven. - Reduce heat. - Bake at 375 degrees for one hour. - Makes 6 to 8 servings.
Greek Salad Ingredients: - 6 medium beefsteak tomatoes (can substitute other medium to large tomatoes) - 3 cucumbers, peeled and seeded - 1 small red onion - 1 green bell pepper - 1 cup crumbled feta cheese - 1 cup kalamata olive, pitted - 2 tablespoons capers - 12 cup extra virgin olive oil - 3 -4 tablespoons red wine vinegar, to taste - 1 12 teaspoons garlic powder - 1 12 teaspoons dried oregano - 1 12 teaspoons dried basil - 1 teaspoon ground black pepper - 1 teaspoon salt - 1 teaspoon onion powder - 12 teaspoon ground dry mustard - 12 teaspoon rosemary Directions: - In a bowl or dressing shaker, mix all of the dressing ingredients together (or shake) and set aside. - (I double this sometimes, as it makes a great dressing for other salads later. - ). - Core each tomato then slice in half. - Then, with the cut side up, slice each half into five or six wedges. - Place in large bowl. - After cucumbers have been peeled and seeded, cut each cucumber half into 1/4 to 1/2-inch slices, and add to tomatoes. - Cut the red onion in half, then each half into thin slices, separating the layers before adding to the bowl. - For the bell pepper, slice in half, remove the seeds from the center, then either cut into 1-inch dice or slice thinly. - Add to bowl. - Add feta, olives and capers to bowl. - Pour dressing over the top, then toss gently to combine. - The day before the event, I cut all of the indgredients up, and stored them in individual baggies. - The day of, all I had to do was toss it all together and serve. - I also garnished it with some fresh oregano flowers from my garden.
Grilled Tuna with Oregano Ingredients: - 3 or more plump garlic cloves, thinly sliced (2 tablespoons slices) - 1 teaspoon coarse sea salt or kosher salt, plus more for finishing - 1/2 teaspoon freshly ground black pepper - 6 tablespoons extra-virgin olive oil - 6 tuna steaks, cut 1 1/2 inches thick, about 8 ounces each - 1 1/2 teaspoons dried oregano - A gas or charcoal grill, with a clean grill rack Directions: - For the marinade, stir the sliced garlic, salt, and pepper into the olive oil, and let sit for 30 minutes to an hour. - Spoon off and reserve 2 tablespoons of the infused oil. - Place the tuna steaks on a large platter, and pour the remaining marinade over, turning the steaks so both sides are coated. - Marinate the tuna for 2 to 3 hours, flipping them over two or three times. - Light your grill, and heat the rack over a medium flame or bed of charcoal. - Drain the marinade from each piece of tuna, and lay it on the grill. - Sear for about 2 minutes, and flip the steaks with a spatula. - Grill the second side for 2 minutes, turn the steaks again, and check for doneness by slicing into a steakthe flesh should not be fully cooked. - Remove to a platter where the fish will continue to cook off the grill. - Stir the oregano into the remaining 2 tablespoons of garlic-infused oil, and immediately brush on top of the tuna. - Sprinkle over it some coarse salt. - Let the tuna rest for a minute before serving.
Barbecue Lamb Shank Dinner Recipe Ingredients: - 1/4 c. Gold Medal flour - 1 teaspoon salt - 1/4 teaspoon pepper - 4 lamb shanks - 2 tbsp. shortening - 1/4 c. water - 4 med. potatoes, pared & sliced 1/2" thick - Salt - 1 (16 ounce.) can whole green beans, liquid removed Directions: - Heat oven to 350 degrees. - Prepare barbecue sauce. - Mix flour, 1 tsp. - salt and pepper; coat meat with flour mix. - Heat shortening in Dutch oven; brown meat. - Drain off fat. - Brush meat with barbecue sauce. - Pour water into pan. - Cover and bake 1 hour. - Brush meat again with barbecue sauce. - Add in potatoes and season salt. - Cover; bake 1 hour longer. - Brush remaining barbecue sauce on meat. - Add in beans, bake, uncovered 30 min. - 4 servings.
Mini Gyoza Skin Burritos Ingredients: - 6 sheets Gyoza dumpling skins - 1 slice Melting-type sliced cheese - 1 slice Ham or bacon - 1 dash Ketchup - 1 dash Seasoned salt - 1 bunch Boiled spinach Directions: - Spread ketchup on the gyoza skins. - Cut the sliced cheese and ham into 6 pieces, then put a piece of each on the gyoza skin. - Sprinkle some seasoned salt on top. - Fold the sides in as shown, then roll it up. - Use a bit of water to seal the edges. - Arrange on a dry frying pan, cover with a lid, and steam-bake over low heat. - Flip over when lightly browned and cook the other side to finish. - I rolled some up with blanched spinach and packed them in my bento!
Mustard Salmon with Cannellini Bean Ragu Ingredients: - 3 tablespoons extra-virgin olive oil - 1 large shallot, minced - 2 garlic cloves, minced - 2 tomatoes, chopped - 2 teaspoons finely chopped thyme - Salt - Pepper - Two 15-ounce cans cannellini beans, rinsed and drained - 3/4 cup chicken stock - One 3/4-pound head of escarole, dark green leaves discarded and remaining leaves torn - 2 ounces prosciutto, chopped - 1/2 teaspoon grated lemon zest - Extra-virgin olive oil - Four 6-ounce skinless salmon fillets - Salt - Pepper - 1 1/2 tablespoons Dijon mustard - 1 1/2 tablespoon whole-grain mustard - 2 teaspoons dry white wine - 2 garlic cloves, minced - 1 teaspoon finely chopped thyme Directions: - Make the Ragu In a deep skillet, add the oil, shallot and garlic and cook over moderate heat, stirring, until softened, 3 minutes. - Add the tomatoes, thyme and a pinch each of salt and pepper. - Cook, stirring, until the tomatoes start to break down, 4 minutes. - Add the beans and stock and simmer until the beans are hot, 2 minutes. - Add the escarole, prosciutto and lemon zest and cook over moderately high heat, stirring, until the escarole is just wilted, 4 minutes; if the bean ragu is too thick, add a little water. - Prepare the Salmon Preheat the broiler. - Line a rimmed baking sheet with foil and brush it with oil. - Season the fish with salt and pepper and set on the baking sheet. - In a bowl, whisk both mustards with the wine, 2 teaspoons of oil, the garlic, thyme and a pinch each of salt and pepper. - Broil the salmon fillets 6 inches from the heat for 2 minutes, until the top just starts to brown. - Spoon the mustard on the salmon and broil for 5 minutes, until the fish is nearly cooked through and the top is browned. - Spoon the bean ragu into bowls, top with the fish and serve.
Sea Scallops with Piquillo Peppers Ingredients: - Extra virgin olive oil as needed - 4 or so cloves garlic - 12 to 20 piquillo peppers - Salt and freshly ground black pepper - 12 sea scallops - 1/2 cup dry white wine - Chopped fresh herb leaves -- chervil, dill, parsley, what-have-you -- for garnish Directions: - Turn the oven to 200 degrees. - Warm the olive oil over medium-low heat in a skillet and add the garlic. - When it sizzles, add the peppers and cook, turning only once, until they shrivel a bit, about 5 minutes. - Season, transfer to a serving platter, and put in the oven. - Wipe out the skillet or use another one; preheat it for a couple of minutes over high heat. - Add a not-too-thin film of oil and add the scallops one at a time; brown them well on the first side for as long as 5 minutes, adjusting the heat so they don't burn (which on my stove translates as "leave the heat on high"), then turn and brown lightly on the second. - They should be firm but still quite moist in the middle. - Season with salt and pepper and put on top of the piquillos. - Return to the oven. - Lower the heat a bit, add the wine (it will spatter) and cook, stirring with a wooden spoon to release any brown bits. - Taste that sauce and add salt and pepper, if necessary, then spoon over the scallops and piquillos, garnish with herbs and serve with a spoon.
JELL-O Cranberry Spiced Mold Ingredients: - 2 pkg (85 g) each Jell-O Cranberry Jelly Powder - 1-1/2 cups boiling water - 1 cup ice cubes - 1 can (14 oz/398 mL) crushed pineapple - 1/2 cup chopped celery (optional) Directions: - DISSOLVE jelly powder in boiling water. - Stir until completely dissolved. - STIR in ice cubes, until completely melted. - Stir in crushed pineapple and celery. - CHILL about 50 minutes or until mixture starts to thicken. - Spoon into 5 cup (1.25 L) mold. - Chill until firm, about 3 hour. - TO unmold, dip mold in hot water for about 10 seconds. - With moist fingers gently pull jelly from around edges. - Place moistened serving plate on top of mold. - Invert mold and plate; holding mold and plate together, shake slightly to loosen. - Gently remove mold and centre jelly on plate.
Sausage Egg Casserole Ingredients: - 2 12 cups seasoned croutons - 1 lb spicy pork sausage (bulk or removed from casings) - 1 lb milk pork sausage (bulk or removed from casings) - 2 cups shredded cheddar cheese - 4 eggs - 2 12 cups milk - 1 (10 3/4 ounce) can cream of mushroom soup - 12 teaspoon dry mustard - 1 (4 1/2 ounce) can sliced mushrooms, drained Directions: - Grease a 13 x 9 inch baking pan. - Spread croutons in bottom of prepared pan. - In a large nonstick skillet, over med-high heat, cook spicy sausage and mild sausage, breaking it up with the back of a spoon, for 8-10 minutes or until no longer pink. - Drain off fat; let cool for 5 minutes. - Spread sausage over croutons; sprinkle with cheese. - In blender, combine eggs, milk, soup, and mustard; blend until smooth. - Pour evenly over cheese mixture. - Spread mushrooms on top. - Cover and refrigerate overnight. - Preheat oven to 350. - Uncover baking dish; bake for about 1 hour or until set and golden brown.
Baked Raisin Rice Kugel (Pudding) Recipe Ingredients: - 2 c. uncooked white rice - 1 stk unsalted butter - 2 c. powdered sugar - 1 tsp cinnamon - 6 lrg Large eggs - 1 c. golden brown raisins - 1/2 c. pecans minced and lightly toasted zest of 1 lemon Directions: - Pre-heat oven to 350 degrees. - Butter a 2 qt casserole. - (I like to use a 10 inch pyrex type quiche pan.) - Cook and drain the rice. - Set aside. - In the large bowl of a mixer, cream the butter and sugar. - Add in the cinnamon and lemon zest. - Add in the Large eggs one at a time, beating well after each addition. - Stir in the nuts and raisins, then add in the rice. - Pour into the prepared casserole and bake at 350 degrees for 1 hour. - To serve, cold slightly and cut into squares. - Renee Says: This sweet rice pudding is often served as a side course in Eastern European Jewish meals. - This recipe is my mom's, and it is a family favorite. - The pudding can be made 1 day in advance, and can be served hot or possibly at room temperature.
Beef Enchilada-Burritos Ingredients: - 1 1/2 10 -to-12-ounce packages broccoli florets - 1 cup grape tomatoes - 1 tablespoon vegetable oil - 1 1/2 teaspoons chili powder - Kosher salt and freshly ground pepper - Cooking spray - 8 ounces lean ground beef - 1 10 -ounce can enchilada sauce (about 1 1/4 cups) - 1 15 -ounce can no-salt-added black beans, drained and rinsed - 2 tablespoons chopped fresh cilantro - 3/4 cup shredded reduced-fat Mexican cheese blend (3 ounces) - 4 large (burrito-size) flour tortillas Directions: - Preheat the oven to 425 degrees F. Toss the broccoli and tomatoes with the vegetable oil, 1/2 teaspoon chili powder, 1/4 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. - Roast, stirring occasionally, until tender, about 25 minutes. - Meanwhile, coat a nonstick skillet with cooking spray and heat over medium-high heat. - Add the beef and the remaining 1 teaspoon chili powder; season with salt and pepper. - Cook, breaking up the meat, until browned, about 4 minutes. - Stir in 1/2 cup enchilada sauce, the beans and 2 tablespoons water. - Simmer until the beans are soft, 3 to 5 minutes. - Remove from the heat and add the cilantro. - Coat a small baking dish with cooking spray. - Divide 1/4 cup cheese and the beef mixture among the tortillas; fold in the sides and roll up. - Transfer to the baking dish, seam-side down. - Drizzle with the remaining 3/4 cup enchilada sauce and cover with foil. - Bake until warmed through, 12 minutes. - Uncover, sprinkle with the remaining 1/2 cup cheese and bake until melted, 2 to 3 more minutes. - Serve with the vegetables. - Per serving: Calories 489; Fat 16 g (Saturated 6 g); Cholesterol 41 mg; Sodium 1,577 mg; Carbohydrate 61 g; Fiber 11 g; Protein 30 g - Photograph by Christopher Testani
Garlic and 3 Colour Pepper Risotto Ingredients: - 2 cups arborio rice - 1 onion - 2 vegetable bouillon cubes, dissolved in 1 ltr hot water (you can always add more water if you need to.) - 1 bulb of garlic, minced (you can use less if you like, I like my food really garlicy) - 2 tablespoons soy sauce - 1 teaspoon chili flakes - 1 tablespoon basil (fresh or dried) - 1 cup bell pepper (any colour, cut into little squares) - 12 cup cheddar cheese - 23 cup passata (or any tomato sauce. Even tomato soup would do) - 2 tablespoons olive oil - salt and pepper Directions: - First sautee the onion and garlic for about 5 minutes or until the onions are translucent. - Add in the peppers and fry for another 2 minutes. - Add risotto and fry for around 1 minute. - Add a ladel full of veg stock and add the passata. - Stir until everything is mixed well. - Add soy sauce, chili flakes and basil. - Stir well. - Add vegetable stock ladel by ladel every time it is almost absorbed into the rice until your risotto is a sticky consistency. - Add cheese at just before you pour the last of your stock in and mix until the cheese has melted. - And that's it!
Almond Sables Recipe Ingredients: - 1 c. Blanched almonds - 1/2 c. Sugar - 1/2 lb Unsalted butter softened - 1/4 tsp Salt - 1 x Egg yolk - 1 tsp Vanilla extract - 2 c. All-purpose bleached flour Directions: - Combine almonds and sugar in food processor and pulse to grind finely. - Beat butter with sugar-almond mix and salt till very light, about 5 min on medium speed. - Beat in yolk, then vanilla extract. - Remove from mixer; sift over and stir in flour. - Divide dough in half and shape each into an 8-inch long cylinder, forming it in a sheet of parchment paper. - Refrigeratetill hard. - Slice cylinders of dough 1/4-inch thick and arrange on paper-lined pans. - Bake at 325 degrees about 15 to 20 min.
Burritos Grande Ingredients: - 6 dried ancho chiles - 13 cup tequila - 14 cup lemon juice - 3 garlic cloves, minced - 1 tablespoon olive oil - 12 teaspoon Mexican oregano - 1 teaspoon salt - 1 12 lbs pork butt - 12 cup long-grain white rice - 14 cup tomato sauce - 34 cup water - 6 large flour tortillas - 1 cup Cotija cheese, crumbled - guacamole - sour cream - salsa fresca - 12 cup fresh cilantro, chopped Directions: - Stem chilies. - Place in a blender or food processor and whirl until finely ground. - Add tequila, lemon juice, 1/4 cup water, garlic, olive oil, oregano and 3/4 t. salt. - Whirl until smooth. - Cut meat across the grain in1/2 inch thick and 3-4 inch long slices. - Pour marinade into a freezer bag and add meat. - Press out air and seal. - Marinate for 24 hours. - Prepare grill. - On a cutting board lay parallel about 2 inches apart 2 metal skewers. - Lift meat from marinade-I prefer to use a colander over a large bowl. - Thread meat strips onto a pair of skewers. - Repeat. - You will have 2 or 3 double skewers, depending on the length of your skewers. - Cook on grill for about 20 minutes-you want the meat well browned and a little crusty. - Meanwhile in a medium saucepan over high heat bring 3/4 cup water, rice, tomato sauce and remaining salt to a boil. - Reduce heat to a simmer, cover and cook for 15 to 20 minutes-check to make sure rice isn't sticking. - In a small sauce pan over low heat pour in beans with their liquid. - Allow to simmer, stirring a few times to prevent sticking. - Remove meat from grill and cover with foil. - Heat tortillas on grill, about 2 minutes. - To Assemble:. - Remove meat from skewers. - Cut into 1/4 inch wide strips. - Lay tortillas flat. - Put equal amounts of meat, rice, beans (lift out of pan with slotted spoon), guacamole, sour cream, salsa fresca and cilantro. - Fold envelope style and serve. - Prep and cooking times do not reflect marinating time.
Bacon-Herb Wrapped Pork Tenderloin Ingredients: - 1 head garlic, top sliced off - 2 tablespoons olive oil - 2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat - Salt and freshly ground black pepper - 1 tablespoon chopped fresh rosemary leaves - 12 fresh sage leaves - 1 tablespoon chopped fresh thyme leaves - 12 (1/4-inch thick) slices bacon - 2 tablespoons olive oil Directions: - Preheat oven to 300 degrees F. - Place garlic in a small ramekin, drizzle with 1 tablespoon olive oil, and wrap in foil. - Bake until soft, about 45 minutes. - When cool enough to handle, squeeze garlic flesh from head into a small bowl. - Arrange tenderloins on work surface. - Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. - Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. - Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine. - Heat oven to 375 degrees F. - Heat oil in a medium, skillet over medium-high heat. - Sear the tenderloins until golden brown on all sides. - Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to 10 minutes. - Transfer tenderloins to cutting board and let stand 10 minutes. - Remove twine before carving.
Chicken and Quinoa "Fried Rice" Ingredients: - 1 cup uncooked quinoa - 2 cups water - Pinch of kosher or sea salt - 2 tablespoons extra-virgin olive oil - 1/2 medium onion, diced - 1 medium carrot, diced - 3 cloves garlic, minced - 1 inch knob fresh ginger, minced (about 1 tablespoon) - 1/2 medium red bell pepper, seeded and diced - 1/2 pound boneless, skinless chicken, cut into 1/2-inch pieces - 1 large egg, beaten - 1 tablespoon fish sauce - 1 teaspoon sesame seed oil - 3 green onions, sliced - 1/4 cup chopped cilantro - Fresh cracked black pepper, to taste Directions: - Combine the quinoa, water and salt in a medium saucepan. - Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan. - Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). - Remove from heat. - Remove the lid and gently fluff the quinoa. - Set aside to cool. - After it has cooled to room temperature, cover and refrigerate at least 3 hours or until chilled (the quinoa can be cooked and refrigerated the day before). - Heat a large skillet over medium-high heat. - Add the oil, and then stir in the onions and carrots and cook for 2 minutes or until the onions are soft. - Add the garlic and ginger and cook for 2 minutes, or until the garlic is fragrant. - Stir in the bell peppers and chicken, increase the heat to high, and cook for about 5 minutes, or until the chicken is browned and cooked through. - Stir in the egg and fish sauce. - Cook for 1 minute or until the egg is set. - Stir in the cooked quinoa and cook for 1 minute or until heated through. - Season with black pepper and serve.
Savoury Lamb Chops Ingredients: - 6 lamb chops, trimmed of fat - salt - 2 teaspoons curry powder - 1 large onion, chopped - 14 cup bacon, chopped - 1 cup celery, chopped - 1 cup carrot, sliced - 12 cup raw rice - 1 12 cups chicken stock - 1 tablespoon fruit sauce - 2 large tomatoes, sliced Directions: - Season chops with salt & curry powder and slowly brown them in a frypan on both sides, place chops in a greased casserole dish. - Addonion & bacon to frypan and cook until bacon fat starts to run, add celery, carrot and rice and stir until rice is lightly browned. - Spoon vegetable mixture over chops. - Combine stock & fruit sauce and pour into casserole, top with sliced tomatoes and season with salt to taste. - Cover & bake at 180.C for approx 1 hour or until chops are tender.
BLT Ingredients: - 16 slices reduced-fat bacon - 8 slices sprouted-grain bread, such as Ezekiel 4:9 - 1/2 cup Roccos Magnificent Mayonnaise (page 200) or store-bought reduced-fat mayonnaise, such as Hellmanns Low-Fat Mayonnaise Dressing - 6 large romaine lettuce leaves, washed and torn in half - 8 thick slices red heirloom tomato Directions: - Heat 2 nonstick saute pans over medium heat. - When the pans are hot, add the bacon and cook until crisp, about 5 minutes per side. - Thoroughly drain the bacon on paper towels; set aside. - Meanwhile, toast the bread in a toaster or toaster oven until golden brown. - Lay the toast on a work surface. - Spread each piece with mayonnaise. - Top 4 toast slices with the bacon. - Add the lettuce and the tomato slices. - Place the remaining toast slices on top, mayonnaise side down. - Secure the sandwiches with toothpicks, if desired. - Cut them in half, and serve. - Fat: 42g (before), 13.3g (after) - Calories: 781 (before), 348 (after) - Protein: 18g - Carbohydrates: 35g - Cholesterol: 66mg - Fiber: 7g - Sodium: 1,189mg
Harissa Salad With Crispy Shallots Ingredients: - 2 carrots - 1 12 cups green beans - 1 cup water - 1 (14 ounce) can chickpeas - 1 shallot - 14 cup olive oil - 2 tablespoons white wine vinegar - 1 tablespoon lemon juice - 2 tablespoons harissa - 12 teaspoon garam masala or 12 teaspoon curry powder Directions: - Pour olive oil into small saucepan and heat on medium-high until very hot but not smoking. - Peel then slice shallot crossways, separate rings, and drop into the oil individually so they're not clumped together. - Fry until brown then remove from oil and drain on a paper towel. - You may have to do it in two batches. - Once shallots are done, remove the oil from heat and place in fridge to cool off. - Pour 2 tbsp of the still-cooling olive oil into a frying pan, add the chickpeas, and sprinkle with garam masala or curry powder. - Fry on medium-high heat until browned. - Place in fridge to cool off. - While chickpeas are frying, trim ends of green beans, chop into bite size lengths, then boil in water until cooked but not mushy. - Drain and cool in fridge. - Peel and shred carrots, peel and dice cucumber, and toss in large mixing bowl. - Combine the rest of the now-cooled olive oil with vinegar, lemon juice, and harissa. - Whisk until blended. - Remove green beans and chick peas from the fridge and gently toss with the carrot and cucumber. - Pour dressing over top and toss until mixed. - (If there is excess dressing, try using it to marinate tofu, or as a vinaigrette for a green salad. - ). - Put individual portions in salad bowls, and sprinkle with crispy shallots just before serving. - Enjoy!
Duchess Potatoes Ingredients: - 2 cups mashed potatoes, hot - 2 tablespoons butter - 12 teaspoon salt - 2 eggs, separated Directions: - Preheat oven to 450F and butter a baking dish. - Combine the mashed potatoes, butter and salt with the beaten egg yolks; pipe into balls, hearts, or other shapes using a pastry bag. - Place in dish and brush with slightly beaten egg whites. - Brown in oven.
Chocolate Nut Balls Ingredients: - 1 cup semisweet chocolate piece - 2 teaspoons butter or 2 teaspoons margarine - 1 egg - 1 cup powdered sugar, sifted - 12 teaspoon vanilla - 1 dash salt - 12 cup flaked coconut - 12 cup chopped peanuts - flaked coconut (for rolling in) Directions: - Melt the chocolate and butter in a med sauce pan, stirring frequently over a low heat. - Remove from heat and cool to luke warm. - Beat in egg until smooth and glossy. - Add in sifted sugar, vanilla and salt and mix well. - Stir in the 1/2 cup coconut and peanuts. - Chill for about an hour. - Form into 1 inch balls and roll in additional coconut. - Place balls on a cookie sheet and chill for at least 3 hours or until firm.
Forgotten Chicken Fajitas Ingredients: - 1 cup uncooked rice - 1 13 lbs chicken, fajitas - 1 (10 1/2 ounce) can cream of mushroom soup - 1.5 (15 1/4 ounce) cans water - 1 (4 ounce) canortega chilies (good) (optional) Directions: - Sprinkle rice into the bottom of a casserole dish. - Combine mushroom soup with water and pour over rice. - Place chicken fajitas and Ortega chilies, if used, on top of mixture. - Cover and cook for 2 hours at 350.
Strawberry Burnt Cream Ingredients: - 2 cups chilled heavy cream - 1 quart strawberries - 1 cup dark brown sugar Directions: - Preheat broiler. - Chill mixer beaters and bowl in freezer, allowing 5 to 10 minutes for this before you start. - Start whipping cream at medium speed. - Meanwhile, hull the strawberries, washing if only sandy. - Spread in a baking dish, halving any that are large. - When cream holds stiff peaks, spread over strawberries. - With your fingers, crumble brown sugar over cream, spreading as evenly as possible. - Broil very close to heat until sugar has melted and cream starts to brown, 3 to 4 minutes. - Serve at once.
Quesadillas Benedict Ingredients: - 1/2 cup mayonnaise, preferably homemade - 1 tablespoon Mexican hot sauce, like Tapatio or Cholula - 1 tablespoon olive oil - 4 large eggs - 8 small corn tortillas - 2/3 cup shredded sharp cheddar cheese, plus extra for sprinkling - 1 cup salsa Directions: - In a small bowl, combine the mayonnaise and hot sauce. - Spoon into a small plastic zip-top bag and set aside. - Heat the olive oil in a large non-stick skillet over medium heat. - Fry the eggs until sunny side up but not quite cooked all the way through, then transfer to a plate. - Lower the heat slightly, place four tortillas in the pan and divide cheese among them. - When the cheese is almost melted, top each with another tortilla. - Pour salsa over each quesadilla and flip immediately. - They should sizzle a little. - Cook for 30 seconds, then flip back over. - Top each with a fried egg and sprinkle with a little extra cheese. - Reduce heat to low and cook for another minute or two, or until cheese on top is melted and egg white is completely set. - Transfer quesadillas to plates, snip the tip off the plastic bag, squeeze on mayonnaise mixture in an attractive manner (zig-zags work nicely) and serve.
MANGO and CHICKEN ROLLS WRAPPED IN BACON Ingredients: - 1 mango, skinned, stone removed, cut into strips - 1 jar of mango chutney - 1 garlic, crushed - 1/4 red onion, thinly sliced - 4 chicken breast - 4 bacon rashes - 8 metal skewers Directions: - With a meat tenderiser, gently flatten out the chicken breast, between 2 sheets of baking paper. - In a bowl, mix 4 tablespoons of mango chutney and the garlic. - Then add 1 tablespoon of the mixture to middle of each flattened chicken breast. - Add 2 or 3 strips of mango and red onion. - Roll up the chicken. - Then carefully wrap in bacon. - Preheat oven 180c. - With the metal skewers, peirce the chicken with 2 skewers to make an X shape. - To hold the chicken together. - In a small bowl, add 1 or 2 tablespoon of the mango chutney, thin it out a bit with a small drizzle of lemon juice. - In a fry pan on med-high heat, drizzle some olive oil. - Add chicken rolls. - Cook on all sides until brown. - Remove. - Then place on a baking tray. - Cover with alfoil. - Put in oven. - Cook for 30 minutes. - With a pastry brush, brush the chicken with the chutney glaze every 10 minutes, until all used. - Remove from oven. - Remove the alfoil. - Allow to cool for 10 mintues. - Season then serve.
Garlic Bites Ingredients: - 4 ounces self-rising flour - 2 ounces butter - 2 ounces sharp cheddar cheese, grated (or any strong sharp cheese) - 2 -4 garlic cloves, crushed (to taste) - 12 teaspoon mustard powder - 1 tablespoon cold water (more or less, as needed) - salt Directions: - First, sift the flour into a bowl. - Mix in the mustard powder and the crushed garlic. - Slice the butter and slowly mix into the flour. - Mix in the cheese slowly as you go along. - Continue to combine the ingredients, adding a little cold water at the end if necessary to get a nice ball of pastry dough. - Place the pastry in the fridge to rest for about 15 minutes. - Meanwhile heat the oven to 400* F. - Roll out the pastry on a lightly floured board to form a square about 8 inches square. - With a sharp knife divide the pastry into eighths in each direction to give 64 small squares. - Transfer the squares to a greased baking tray. - Arrange the garlic bites with a little space between them. - Sprinkle a little salt across the tops. - Bake for 10 to 15 minutes. - Remove and allow to cool. - Transfer the garlic bites to an airtight container. - They will keep for several days. - Enjoy!
1995 4th Place: Friendship Cookies Recipe Ingredients: - 21/4 c. Unsifted all-purpose flour - 3/4 c. Vegetable oil - 1/2 c. Sugar - 1 x Egg - 1/4 c. Pure maple syrup - 1/4 c. Sorghum molasses - 2 tsp Baking soda - 1 tsp Grnd ginger - 1/2 tsp Cinnamon - 1/2 tsp Grnd cardamom - 1/4 tsp Salt - Additional sugar for coating Directions: - 1. - Heat oven to 350 degrees. - Have ungreased baking sheet(s) ready. - 2. - Combine all ingredients, except sugar for coating, in large bowl of an electric mixer. - Beat on low speed till combined. - Chill to hard dough slightly, about 20 min. - 3. - Roll into large balls, using 1/4 c. dough each for large cookies or possibly a scant Tbsp. - for smaller cookies (dough will be soft). - Roll in additional sugar to coat. - Arrange on baking sheet, spacing them 3 inches apart. - 4. - Bake till set, about 15 min for large cookies and 10 min for smaller ones. - Cold on baking sheet 1 minute before transferring to wire rack to cold. - Fourth-place winner in the 1995 Chicago Tribune Holiday Cookie - Contest: by Agnes Da Costa of Countryside
Cinnamon Tea Cakes Ingredients: - 12 cup butter (1 stick) or 12 cup margarine, softened (1 stick) - 12 cup Crisco shortening - 1 34 cups sugar - 1 tablespoon vanilla - 3 eggs - 2 teaspoons cinnamon - 4 cups self-rising flour, sifted Directions: - Preheat oven to 350F. - In a large mixing bowl, with electric mixer at medium speed, beat together butter and shortening until light and fluffy (30 seconds). - Add sugar and cream together until very light. - Add vanilla, scraping down sides of bowl as needed. - Add eggs one at a time, beating well after each egg. - Gradually fold in flour until a soft, workable dough forms (increase or decrease the amount of flour as necessary). - Shape into balls and place on cookie sheets. - Dip the bottom of a flat bottomed glass in sugar and use it to mash down the balls of dough. - Bake in preheated oven until done (8-9 minutes). - Immediately remove from pan to cool.
Butternut Squash & Apples Ingredients: - 1 12 lbs butternut squash - 1 large apple - 3 tablespoons butter - 2 tablespoons sugar, free maple syrup. you can use real maple syrup. because of diet restrictions I used the sugar free- (splenda) - pecan halves (to garnish) Directions: - Spray a glass baking dish with Pam or similar product. - Preheat oven to 400 degrees. - Cut the squah in half, peel & scoop out pulp and seeds. - Cut into half inch slices. - Arrange in a glass baking dish. - Core the apple (peel if desired) and cut into half inch slices. - Place on top of the squash. - Melt butter, add syrup and drizzle over the squash & apple. - Cover tightly with aluminum foil. - Bake at 400 degrees for about 45-50 minutes, or until the squash is tender.
Simply Sensational Strawberry Shortcake Ingredients: - 1 14 cups cold milk, divided - 14 cup sour cream - 3 tablespoons sugar - 2 14 cups baking mix - 3 12 ounces Jello Instant Vanilla Pudding Mix - 8 ounces Cool Whip Topping, thawed, divided - 4 cups sliced fresh strawberries - 13 cup sugar Directions: - HEAT oven to 425F. - WHISK 1/2 cup milk, sour cream and 3 tablespoons sugar in large bowl until blended. - Add baking mix; stir just until moistened. - Spread onto bottom of 9-inch round pan sprayed with cooking spray. - Bake 12 to 15 minute or until golden brown. - Cool 10 min. - ; remove to wire rack. - Cool completely. - BEAT pudding mix and remaining milk in medium bowl with whisk 2 minute Stir in half the COOL WHIP. - Toss strawberries with 1/3 cup sugar. - CUT cake horizontally in half; stack layers on plate, filling with half the strawberry mixture and all the pudding mixture. - Top with remaining COOL WHIP and strawberry mixture.
Non-fried Agedashi Tofu with Firm Tofu Ingredients: - 1 block Firm tofu - 1 Katakuriko - 1 Vegetable oil - 1 Grated daikon radish - 1 Green onions (chopped) - 100 ml Water - 2 tbsp Mentsuyu (3x concentrate) - 2 and 1/2 tablespoons Mirin - 1/4 tsp Dashi stock granules Directions: - [Make the sauce] Put all the pouring sauce ingredients in a pot. - Bring to a boil, then turn off the heat. - You can also make the pouring sauce by putting all the ingredients for the sauce in a heatproof container, and microwaving it at 600W for a minute and half. - Wrap the firm tofu with a paper towel and let it rest for a while before draining. - Then cut the tofu into your preferred size. - Pour a generous amount of vegetable oil into a frying pan. - Coat the pieces of tofu with katakuriko on all sides, and place in the frying pan. - Make sure the pieces of tofu aren't touching each other. - Flip the pieces over and fry both sides over medium heat (you can fry all sides if you like). - Remove from the heat when the firm tofu gets crispy on the surface, and transfer them to a bowl. - Pour the sauce from Step 1 over the tofu. - Top with drained grated daikon radish and green onions.
Bruschetta Ingredients: - 6 ounces, weight Fresh Grape Tomatoes, Chopped Into Quarters - 3 cloves Garlic, Minced - 1/4 cups Olive Oil - 2- 1/2 Tablespoons Balsamic Vinegar - 1/4 cups Fresh Basil Leaves, Roughly Chopped - 1/4 teaspoons Kosher Salt - 1/4 teaspoons Fresh Ground Black Pepper - 1 loaf Baguette - 8 ounces, weight Fresh Mozzarella Directions: - Preheat the oven on the broiler setting. - In a large bowl, combine the tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. - Allow the mixture to sit for 10-15 minutes. - Cut the baguette into 3/4-inch slices. - On a baking sheet, arrange the baguette slices in a single layer. - Broil for 1 to 2 minutes, until slightly brown. - Divide the tomato mixture evenly over the baguette slices. - Top the slices with the mozzarella. - Broil for 5 minutes or until the cheese is melted. - Enjoy!

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