Datasets:
corbt
/
all-recipes

Dataset card Data Studio Files
xet
Community
1
input
stringlengths
47
2k
Easy Raspberry Trifle Ingredients: - 1 4.4-ounce package custard dessert mix (such as Jello- brand) - 3/4 cup raspberry preserves - 2 10-ounce packages frozen raspberries in syrup, thawed, drained, 1/4 cup syrup reserved - 1 16-ounce frozen pound cake, thawed, crust trimmed, cut into 1/2-inch-thick slices - 3/4 cup cream Sherry - 1 1/4 cups chilled whipping cream Directions: - Prepare custard mix according to package instructions. - Place in freezer until cold, stirring often, about 15 minutes. - Mix preserves and 1/4 cup reserved raspberry syrup in small bowl. - Line bottom of 8-inch-diameter glass bowl that is 4 to 5 inches deep (about 15-cup capacity) with layer of cake, trimming to fit. - Brush 1/4 cup Sherry over. - Spread 1/4 cup preserve mixture over. - Reserve 12 raspberries. - Sprinkle 1/3 cup raspberries over preserves, then pour 1 cup custard over. - Repeat layering 2 more times. - Cover; chill 2 hours. - (Can be made 1 day ahead. - Keep chilled.) - Beat cream in large bowl until stiff peaks form. - Spoon cream onto trifle. - Garnish with 12 raspberries.
Homemade Cottage Cheese Ingredients: - sour milk - 1 quart water, hot - to taste cream - to taste butter, melted - to taste salt Directions: - Heat the sour milk until it reaches 100*. - When it reaches this temp., pour into a strainer lined with cheese cloth. - Pour over 1 quart of hot water. - Let curd hang in cheesecloth until all the whey has been drained off. - In a mixing bowl, add enough cream and melted butter to moisten the food. - Add salt.
Mediterranean Couscous Salad with Roasted Vegetables Ingredients: - 1 1-to-1 1/4 pound eggplant, cut lengthwise into 8 wedges - 2 medium-size zucchini, each cut lengthwise into 4 wedges - 3 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 2 1/2-inch pieces - 1 red bell pepper, cut into 1/2-inch-wide strips - 10 large garlic cloves, unpeeled - 3 1/2 tablespoons plus 1/4 cup olive oil - 2 tablespoons balsamic vinegar - 1 tablespoon chopped fresh thyme - 1 tablespoon chopped fresh rosemary - 2 1/2 cups water - 1 teaspoon salt - 1 10-ounce box couscous - 1 cup pitted brine-cured black olives (such as Kalamata), halved - 6 tablespoons fresh lemon juice - 3 tablespoons drained capers - 3 tablespoons thinly sliced fresh basil Directions: - Preheat oven to 400F. - Divide first 5 ingredients between 2 heavy large baking sheets. - Brush vegetables with 3 tablespoons oil and balsamic vinegar. - Sprinkle herbs over. - Sprinkle with salt and pepper. - Roast until tender, turning occasionally, about 45 minutes. - Cool. - Remove and discard peels from garlic. - Coarsely chop garlic. - Cut roasted vegetables into 3/4-inch pieces. - Set aside. - Bring 2 1/2 cups water, 1 teaspoon salt and 1/2 tablespoon oil to boil in medium saucepan. - Stir in couscous. - Remove from heat. - Cover; let stand until water is absorbed, about 5 minutes. - Fluff couscous with fork. - Transfer to large bowl. - Gently mix roasted garlic and vegetables, 1/4 cup oil, olives, lemon juice, capers and basil into couscous. - Season with salt and pepper. - (Can be made 1 day ahead. - Cover and refrigerate. - Let stand 30 minutes at room temperature before serving.)
Cucumber, Hummus, and Lemon Tea Sandwiches Recipe Ingredients: - 1/2 medium English cucumber (about 8 ounces) - 1 teaspoon kosher salt, plus more as needed - 1 1/2 medium lemons - 8 slices nutty oat bread - 1 cup hummus - Freshly ground black pepper Directions: - Using a mandoline or a very sharp knife, slice the cucumber into paper-thin rounds, about 1/16 inch thick. - Place the slices in a colander or sieve set over a bowl, sprinkle them with the measured salt, and toss to combine. - Set aside to drain for 15 to 20 minutes. - Meanwhile, using the mandoline or very sharp knife, slice the lemons into paper-thin rounds about 1/16 inch thick, removing any seeds as you go; set them aside. - Using a rolling pin, flatten each slice of bread to half its original thickness. - Spread 2 tablespoons of the hummus evenly on 1 side of each slice of bread and season with salt and pepper; set aside. - When the cucumbers are ready, lightly blot them with paper towels to remove any excess moisture. - Shingle the cucumber slices over the hummus on 4 slices of bread (about 12 slices per sandwich). - Top the cucumbers with a layer of lemon slices (about 4 slices per sandwich). - Close the sandwiches with the remaining slices of bread. - Trim the crusts, and make 2 diagonal cuts on each sandwich to form 4 triangles.
Make-Ahead Salsa Ingredients: - 1 tbsp. olive oil - 1 medium onion - 1 jalepeno - 2 clove garlic - 1 can diced tomatoes in juice - 1 can crushed tomatoes in thick puree - 1/2 tsp. pure ground chile powder (optional) Directions: - Heat the oil in a medium saucepan over medium heat. - Add the onion and cook, stirring often, until it is golden, about 5 minutes. - Stir in the jalapeno and garlic and cook until the garlic is fragrant, about 1 minute. - Stir in the diced tomatoes and crushed tomatoes, and the ground chile powder, if using. - Bring to a simmer. - Reduce the heat to medium-low and simmer, stirring often, until the salsa is lightly thickened, about 30 minutes. - Cool completely. - Transfer the salsa to 1- or 2-cup covered containers. - (The salsa can be refrigerated for up to 3 days, or frozen for up to 3 months. - Defrost the frozen salsa before using.)
Banana and Strawberry Bread Ingredients: - 3 small ripe bananas, mashed - 2 eggs, lightly beaten - 13 cup brown sugar - 1 cup buttermilk - 2 tablespoons olive oil - 2 cups self-raising flour - 12 cup plain flour - 1 teaspoon baking powder - 12 teaspoon cinnamon - 1 12 tablespoons low-joule strawberry jam Directions: - Preheat oven to 180c. - coat a 26.8cm loaf tin with cooking spray. - In a medium bowl combine the bananas, eggs, sugar, buttermilk and oil. - In separate bowl sift the flours, baking powder and cinnamon. - Gentlry stir the flour mixture into the flour. - Trnasfer to the preapared baking tin and bake in the oven for 50-60 mins or until cooked through. - Cut into slices and serve warm or lightly toasted with strawberry jam.
"White House" Chicken Recipe Ingredients: - 3 to 4 c. diced cooked chicken - 2 Packages frzn broccoli or possibly 1 1/2 bunches, fresh - 2 cans cream of chicken soup, undiluted - 1 c. mayonnaise - 1 teaspoon lemon juice - 1 box Jiffy muffin mix - 1 stick butter - 2 teaspoon curry pwdr - 1/2 c. grated Parmesan cheese - 1/2 c. slivered almonds Directions: - Place broccoli in greased 9x13 casserole. - Top with chicken, then the mix of soup, mayonnaise, curry pwdr and lemon juice. - Top with muffin mix, prepared according to box directions, and cheese. - Slice butter over top. - Sprinkle with almonds. - Bake 45 to 55 min at 325 degrees.
Quinoa and Feta Stuffed Baby Bell Peppers Ingredients: - 8 whole Baby Bell Peppers - 1/2 cups Quinoa - 3/4 cups Water - 2 Tablespoons Olive Oil, Divided - 2 Tablespoons Chopped Parsley - 1 whole Onion, Peeled And Diced - 1 clove Garlic, Peeled And Minced - 1 cup Cooked Chickpeas (canned Is Fine) - 1 cup Corn Kernels - 1/2 cups Crumbled Feta Cheese, Divided - 1/2 teaspoons Dried Oregano - Salt And Pepper, to taste Directions: - Slice the tops off the peppers and empty out the seeds and veins. - Retain the tops. - Place the peppers in a baking dish that will support them (I used a standard loaf pan). - Rinse the quinoa and add to a pot along with the water. - Bring to a boil, cover, reduce the heat to low and cook for 12 minutes. - Turn off the heat and let sit, covered, for an additional 5 minutes. - Stir in 1 tablespoon of the olive oil and the parsley. - While the quinoa is cooking, add the remaining tablespoon of olive oil to a large pan or skillet along with the onion. - Saute over medium heat until the onions are translucent. - Add the garlic, chickpeas and corn. - Continue to cook for about 10 minutes. - Add the onion mixture to the quinoa and fold in 3/4 of the cheese and the oregano. - Season with salt and pepper. - Preheat the oven to 375 degrees F. - Add as much of the mixture into each pepper as it will hold and sprinkle on the remaining cheese. - Replace the pepper tops, loosely, and bake for about 30 minutes or until the peppers are tender and have a bit of color.
VELVEETA Down-Home Macaroni & Cheese Ingredients: - 2 Tbsp. non-hydrogenated margarine - 2 Tbsp. flour - 1 cup 1% milk - 1 pkg. (250 g) Velveeta Process Cheese Product, cut into 1/2-inch cubes - 2 cups elbow macaroni, cooked, drained - 1/4 cup Cracker Barrel Shredded Old Cheddar Cheese - 4 Ritz Crackers, crushed Directions: - Heat oven to 350F. - Melt margarine in medium saucepan on medium heat. - Whisk in flour; cook 2 min., stirring constantly. - Gradually stir in milk; cook 5 min. - or until mixture boils and thickens, stirring constantly. - Add Velveeta; cook 3 min. - or until melted, stirring frequently. - Stir in macaroni. - Spoon into 2-L casserole sprayed with cooking spray; sprinkle with cheddar and cracker crumbs. - Cover. - Bake 20 min. - or until heated through.
Cabbage and Pasta Soup Ingredients: - 6 leaves white cabbage - 1 tablespoon olive oil - 5 ounces small shell pasta - 2 slices bacon - 1 garlic clove, chopped - 3 cups chicken stock - salt, to taste - pepper, to taste - fresh parmesan cheese, to taste Directions: - Cut the cabbage roll into thin strips. - To do this, roll the leaves into cigar shapes and cut with a very sharp knife. - Heat the olive oil. - Trim excess fat from baco, dice meat and fry the bacon, garlic and cabbage for 2 minutes. - Pour over the stock, season with salt and pepper and cooke on a moderate heat for 15 minutes. - Sprinkle over a little permesan cheese just before serving the soup.
Armenian Khavits Ingredients: - 1 cup cracked wheat berries or seven-grain cereal - 4 cups water (or according to package instructions) - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/4 cup honey - 1/4 cup feta cheese - 1/4 cup crushed pistachios or walnuts or a mixture of the two - 4 to 8 teaspoons ground flaxseed (optional) - 1/2 cup half-and-half, low-fat milk, or soymilk Directions: - Place the cracked wheat, water, and salt in the slow cooker insert. - (If you are using something other than wheat you have cracked yourself, use the liquid instructions on the package as your guide.) - Cover and cook on low overnight, about 8 hours. - In the morning, stir the cinnamon into the wheat, then spoon the cereal into individual bowls and top each portion with 1 tablespoon of honey, 1 tablespoon of feta cheese, 1 tablespoon of pistachios, and 1 or 2 teaspoons of flaxseed. - Pour half-and-half over the top and enjoy! - I would opt for a cup of freshly brewed black tea, especially one that has fragrant hints of smoke, such as Scottish breakfast tea.
Stir-Fried Broccoli with Pasta Ingredients: - 3/4 Cavatelli - 2 tsp. salt - 2 medium-size bunches broccoli - 3 tbsp. olive oil - 2 clove garlic - 1/2 tsp. crushed red pepper - 1/2 c. grated Parmesan cheese - 1 jar toasted pine nuts (pignoli) Directions: - In saucepot, prepare cavatelli as label directs, using 2 teaspoons salt in water. - Drain cavatelli, reserving 1 cup cooking water. - Return cavatelli to saucepot; set aside. - Meanwhile, cut broccoli into 2 1/2-inch by 1-inch pieces. - In 12-inch skillet over high heat, in hot olive or salad oil, cook broccoli, stirring quickly and constantly, until evenly coated with oil. - Add garlic, crushed red pepper, 1 teaspoon salt, and 1/3 cup water. - Reduce heat to medium; cover and cook 2 minutes. - Uncover and cook, stirring, 5 minutes or until broccoli is tender-crisp. - Over medium-high heat, toss broccoli mixture and reserved pasta cooking water with cavatelli to heat through. - Remove saucepot from heat; stir in Parmesan cheese. - Sprinkle with toasted pine nuts.
Squid Adobo (Adobong Squid) Ingredients: - 1/4 cup water - 1 1/2 tsp salt - 1/3 cup distilled white vinegar - 1/4 tsp black pepper - 1 small bay leaf - 3 clove garlic, crushed - 1 tsp sugar - 1 lb Squid, cleaned and gutted, left whole - 3 tbsp vegetable oil - 1 small onion, sliced thin - 1 small tomato, cut into 4 Directions: - Combine the vinegar, water, salt, pepper, bay leaf, garlic and sugar in a saucepan. - Add the squid and marinate for 1 hour. - Remove the squid and reserve the liquid. - In a skillet, saute the onion in the oil. - Add the squid and saute for 2 to 3 minutes. - DO NOT OVERCOOK THE SQUID. - Pour the reserved liquid over the squid, and simmer for 5 minutes. - Serve with steamed white rice. - VARIATION: For more texture and dimension of sweet to sour, add 2 quartered, medium tomatoes to the sauce after the squid is sauteed.
Pink Delicious Punch Ingredients: - 12 gallon strawberry ice cream, softened - 56 ounces ginger ale, chilled - 10 ounces frozen strawberries, thawed Directions: - Combine all ingredients in a punch bowl. - Stir well.
Lobster Rounds Recipe Ingredients: - 2 c. lobster - 1 hard boiled egg, minced - 1 tomato, peeled, liquid removed, and minced - Salt and pepper - Mayonnaise - Wheat rounds - Cucumber slices Directions: - Mix lobster, egg, tomato, salt, pepper, and mayonnaise. - Pile on wheat rounds. - Garnish center with cucumber slices.
Tuna Enchilidas Ingredients: - 20 corn tortillas - 8 ounces cream cheese - 34 cup sweet onion, diced... see more - 14 cup scallion, diced - 2 12 cups grated cheddar cheese - 2 jalapenos, skins that are diced and the inner skin cleaned out - 14 cup chopped cilantro - 2 cans tuna in water - 28 ounces mild el pato enchilada sauce - 7 34 ounces el pato tomato sauce - 2 tablespoons tapitio hot sauce Directions: - Combine sauces in bowl and set aside. - Lay out tortillas and spread each with cream cheese and then layer onions, scallions, cheese, tuna, jalapenos, and cilantro over tortillas. - (Will use two cups of cheese.) - Place into 2 inch cake pan rolled up into even rows. - Pour sauce over everything. - Sprinkle remaining 1/2 cup of cheese over sauce. - Bake for 30 mins at 350. - Serve with rice or beans.
Biscuit Wrapped Meatloaf Recipe Ingredients: - 2 lb Grnd Beef - 1 c. Lowfat milk - 2/3 c. Bread Crumbs, Dry - 2 x Large eggs - 1 tsp Salt - 2 tsp Worcestershire Sauce - 1/2 tsp Garlic Salt - 1/2 tsp Mustard, Dry - 1/4 tsp Pepper - 1 c. Bisquick - 1/4 c. Water - 4 slc American Cheese, Process Tomato Bouillon Sauce, (Below) Directions: - Heat oven to 375F. - Mix beef, lowfat milk, crumbs, onion, Large eggs, salt, Worcestershire sauce, garlic salt, mustard and pepper. - Shape firmly into a loaf, 8 X 5 inches; place in shallow baking dish. - Bake 1 hour; spoon off fat. - Mix baking mix and water till soft dough forms; beat vigorously 20 strokes. - Gently smooth dough into ball on floured cloth-covered board. - Knead 5 times. - Roll into 12 inch circle; cut into 4 equal parts. - Alternate cheese slices and dough quarters on loaf, overlapping rounded edges of dough over points of cheese. - Prick dough with fork. - Bake till golden brown drown, about 15 min. - Serve with sauce. - TOMATO-BOUILLON SAUCE: Heat 1 c. catsup and 1 Tsp. - instant beef bouillon to boiling over low heat, stirring frequently; reduce heat. - Simmer uncovered, stirring frequently, till bouillon in dissolved.
Golden Cheese- Shrimpbake Ingredients: - 5 cups day old bread cubes - 2 cups cleaned cooked shrimp - 1 (3 ounce) can sliced mushrooms, drained - 2 cups shredded sharp cheddar cheese - 3 eggs - 2 cups milk - 12 teaspoon salt - 12 teaspoon dry mustard - 1 dash salt and pepper Directions: - Preheat oven to 350F. - Arrange half the bread cubes in an ungreased baking dish (11x7x1 1/2-inches). - Top with the shrimp, mushrooms, half the cheese, and the remaining bread cubes and cheese. - Beat eggs, milk, and seasonings; pour over cheese. - Bake, uncovered, just until set, 45 to 50 minutes.
Chrysanthemum Cupcakes Ingredients: - 24 Yellow Buttermilk Cupcakes (page 26) - 2 recipes Swiss Meringue Buttercream (page 304) - Forest-green, leaf-green, lemon-yellow, egg-yellow, and orange gel-paste food colors Directions: - Tint 1 cup buttercream forest-green with gel-paste food color for leaves and dots. - Divide the remaining buttercream evenly among three bowls. - Tint each batch a base-coat shade (for cupcake tops): one chartreuse (mix leaf green, lemon yellow, and a touch of egg yellow), another lemon yellow, and the third orange. - Using an offset spatula, spread a smooth layer of buttercream over each cupcake as desired. - Transfer remaining tinted buttercreams to pastry bags fitted with couplers. - Pipe the leaves first: Fill a pastry bag fitted with a leaf tip (#68) with forest-green frosting. - Holding bag at a 45-degree angle with the tips flat side up, squeeze and pull outward, releasing pressure and lifting to form the end. - Form center and petals: Using only the coupler (or a medium plain tip, such as #12) and frosting in the desired flower color, make a raised A-inch-wide dot to anchor the petals. - Change to a specialty fluted tip (#80); holding bag at a 45-degree angle against the edge of the dot, with the tip forming an upright U, gently squeeze the bag while pulling out in a quick stroke to form each petal. - Repeat, making petals all around the center dot. - Form two or more petal layers over the first, making petals shorter and pulling the bag upward with each layer. - With a small plain tip (#3) and forest-green frosting, pipe three tiny dots in the center of the flower. - Refrigerate 30 minutes to allow frosting to set. - Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature before serving.
Berry Banana Smoothies Ingredients: - 1 12 cups vanilla yogurt or 1 12 cups plain yogurt - 23 cup orange juice - 2 medium ripe bananas, cut into chunks - 1 cup halved fresh strawberries - 2 teaspoons honey Directions: - In a blender, combine all ingredients; cover and process until smooth. - Pour into chilled glasses; serve immediately. - Enjoy.
Texas Casserole Ingredients: - 1 (16 ounce) bag small shell pasta - 1 12 lbs ground turkey or 1 12 lbs beef - 1 (14 1/2 ounce) can diced tomatoes - 1 (14 ounce) can corn, drained - 2 (15 ounce) cans ranch style beans (do not drain) - 1 (4 ounce) cansliced black olives - 1 (1 3/4 ounce) package taco seasoning - 2 cups shredded cheddar cheese Directions: - Cook shells according to package directions and drain. - Brown turkey or beef and drain. - Mix shells, turkey or beef and the rest of the ingredients through taco seasoning. - Place half of mixture in a 9 x 13 casserole dish. - Sprinkle with half of cheese and repeat. - Bake in a 325 degree oven for 30 minutes or until bubbly.
Carrot hummus recipe Ingredients: - 200 g (7.1oz) carrots - 1 drizzle olive oil - 1 x 440g tin cooked chickpeas - 1 garlic clove, crushed - 2 tsp tahini - 2 tbsp lemon juice - 2 tsp ground cumin Directions: - Preheat the oven to 200C/gas mark 6. - Place the carrots on a baking sheet, drizzle with olive oil and season. - Roast in the oven until soft about 30 minutes. - When the carrots have cooked, place them and the remainder of the ingredients into a mixer and blitz until blended and smooth. - Spoon into a bowl and level to remove any air pockets. - Serve immediately with warm pitta bread, or cover with a film of olive oil to preserve and store in the refrigerator.
Fresh Peach ''n Kiwi Fruit Ingredients: - 1 head romaine lettuce, washed and leaves separated,stem removed - 4 fresh peaches, peeled,pitted and sliced - 2 kiwi fruits, peeled and sliced - 1 tablespoon broccoli floret, finely chopped (Do not use any of the stem just the curly green top) - 1 12 tablespoons cilantro, finely chopped - 1 teaspoon oregano, finely chopped - 2 tablespoons balsamic vinegar - 2 tablespoons lite olive oil or 2 tablespoons virgin olive oil - 4 tablespoons pine nuts or 4 tablespoons chopped cashews Directions: - Arrange romaine leaves on 4 plates. - Place peach slices and kiwi alternating the slices on the leaves. - Whisk together the oil,vinegar,cilantro broccoli and oregano. - Just before serving drizzle the dressing and sprinkle the nuts over the 4 salads.
Gluten-Free, Protein- and Fiber-Rich Chocolate Strawberry Muffin Ingredients: - 2 12 cups oat flour (or powder old fashioned oats with mill blade) - 12 cup agave nectar (you can use less since it is very sweet) - 12 cup canola oil - 2 large eggs - 12 cup Greek yogurt - 12 cup strawberry (mashed or gently pureed) - 1 scoop chocolate protein powder - 1 teaspoon vanilla - 12 teaspoon cinnamon - 1 teaspoon baking powder - 1 teaspoon salt - 12 cup sliced almonds (optional) Directions: - First preheat oven to 350 degrees. - Next, in s large mixing bowl sift together flour, salt, baking soda, cinnamon, and protein powder. - In a medium mixing bowl, first mix agave nectar and oil, then add eggs, yogurt, and strawberries. - Add flour mixture and thoroughly mx together with whisk or electric mixer. - If using nuts, you can now mix into the batter. - Pour batter into greased muffin pan (or use cupcake liners for less cleanup). - Put muffin pan in oven and bake for 18-20 minutes or until toothpick comes out clean when inserted in one of the muffins.
Stuffed Fillet of Sole Ingredients: - 1/4 cup (60 ml) crabmeat - 1/4 cup (60 ml) bay shrimp - 4 tbsp (60 ml) butter - bread crumbs - salt and pepper to taste - 4 fish fillets--fillet of sole, flounder or other - 1/4 cup (60 ml) white wine - 1/4 cup (60 ml) water - 1 tbsp (15 ml) lemon juice - chopped parsley Directions: - Melt butter. - Add salt, pepper, crabmeat and shrimp. - Add enough bread crumbs to bind. - Place mixture on fillets. - Roll up fillets. - Place rolls in a greased baking dish. - Mix wine, water and lemon and pour over fish rolls. - Cover and bake at 350 degrees (175 C.) for 25 minutes. - Garnish with chopped parsley.
Turkey Pecan Salad Recipe Ingredients: - 2 c. cooked turkey sliced - 1 c. halved green grapes - 1 c. minced pecans - 1 c. shredded carrots - 1 c. minced celery - 1/2 c. honey Dijon dressing - Washed lettuce leaves Directions: - Mix turkey, grapes, pecans, carrots, celery and dressing. - Serve on chilled lettuce leaves.
Strawberry Lassi Ingredients: - 5 large ripe strawberries, washed and hulled - 8 ounces plain yogurt - 14 teaspoon grated fresh ginger - 2 tablespoons sugar - 1 12 teaspoons rose water - 14 cup cold water - 4 ice cubes Directions: - Combine all ingredients in blender canister. - Blend on high until smooth.
Southwest Chicken Ingredients: - 8 boneless skinless chicken breast halves - 14 cup chicken broth - 1 teaspoon hot pepper sauce - 1 cup barbecue sauce - 2 teaspoons oregano - 2 teaspoons cumin Directions: - Place chicken in a large baking dish. - In a small bowl, combine the chicken broth and hot pepper sauce; pour over chicken. - Bake for 20 minutes at 375 degrees, turning once. - Remove from oven. - In another small bowl, combine bbq sauce, oregano, and cumin; brush over chicken. - Bake another 10 min or til fully cooked.
Broccoli Cheese & Rice Recipe Ingredients: - 1/2 c. celery, minced - 1/2 c. onion, minced - 1/2 c. butter - 1 can mushroom soup - 1/2 c. water - 1 (8 ounce.) Cheez Whiz - 1 pkg. broccoli, cooked & minced - 1 (7 ounce.) pkg. cooked rice Directions: - Cook celery and onion in butter till golden brown in butter. - Combine mushroom soup, water and Cheez Whiz and blend. - Mix all ingredients well. - Bake for 45 min at 350 degrees.
Cute Lady Bug Strawberries to top Cupcakes Ingredients: - 12 medium sized strawberries stems removed and cut in half - 1 cup Semisweet chocolate, melted - 1 tbsp vegetable oil - 48 candy eye balls - 2 cup sweetened coconut - 4 drops green food coloring Directions: - Take strawberry that you already have cut in half and cut a small triangle out of the flat side to make wings - Melt chocolate in microwave. - add oil, stir until combined - Dip pointed tip of strawberry into chocolate, lay out on wax paper - Put 2 eye balls on each lady bug. - After you're done dipping the strawberries take the rest of the chocolate put it in ain a zip top bag. - Clip a little piece off the corner. - Make dots on the ladybug with the chocolate. - Place lady bugs in fridge for 10 minutes to set. - Place coconut and zip top bag, add food coloring. - Close zipper. - Move it all around with your fingers until all the coconut turns green - Make your cupcakes and frost them. - Dump the coconut onto paper plate. - Dip top of each cupcake in coconut, then top with strawberry lady bug and enjoy.
Blackberry Sorbet Ingredients: - 2 pints fresh blackberries or 24 ounces frozen unsweetened blackberries, thawed - 1 1/4 cups Simple Sugar Syrup Directions: - 1. - Puree the blackberries with 1/4 cup of the sugar syrup in a food processor until smooth. - If desired, this mixture can be strained into a bowl to remove the seeds, but it is not necessary. - 2. - Stir in the remaining sugar syrup, then transfer to an ice cream maker and freeze according to the manufacturer's instructions.
Screaming Greenie Ingredients: - 1 cup sugar - 2 ounces vodka - 1/2 ounce absinthe - 1/2 ounce fresh lemon juice - 1 cup ice - 9 leaves fresh Italian basil - Lemon wheel Directions: - Make a simple syrup: Over medium burner, add the sugar to 1 cup of water and heat, stirring until sugar is dissolved. - Cool. - (Unused syrup can be refrigerated for 2 weeks.) - In a blender, mix 1 3/4 ounces of the syrup with the vodka, absinthe, lemon juice, ice and 8 basil leaves until smooth. - Pour into tall glass. - Garnish with remaining basil leaf and lemon wheel.
Spicy Thai Shrimp With Mint Raita Ingredients: - 1 cup nonfat plain yogurt - 14 cup cucumber, peeled, seeded, and diced - 14 cup mint leaf, minced - 2 teaspoons lemon zest - 2 teaspoons olive oil - 2 teaspoons sesame oil - 2 teaspoons fresh ginger, minced - 1 teaspoon garlic, minced - 24 large shrimp, peeled and deveined - 14 cup thai red chili paste - 2 lemons, juice of - 2 tablespoons fresh chives, snipped Directions: - Combine all raita ingredients in a bowl and set aside. - Heat olive and sesame oils in a medium saucepan over high heat. - Saute ginger and garlic about 45 seconds. - Add shrimp and Chile paste, tossing to coat shrimp thoroughly. - Cook shrimp evenly, about 3 minutes. - Add lemon juice and stir. - Serve raita with shrimp. - Garnish with chives.
Spicy Green Papaya Salad Ingredients: - 6 ounce green papaya, shredded - 6 small cherry tomatoes - 2 garlic cloves - 1 small Thai bird chile - 2 tablespoons fish sauce - 2 tablespoons freshly squeezed lime or lemon juice - 1 teaspoon palm or cane sugar - 1 cabbage, sliced and chilled - Dried shrimp, for garnish - Ground peanuts, for garnish Directions: - In a mixing bowl, combine the fish sauce, lime or lemon juice, and the sugar. - Stir until the sugar is dissolved. - Using a mortar and a wood pestle, pound the garlic and chili with a little bit of the papaya to prevent the pepper from spraying you in the eyes. - Add the rest of the papaya, tomatoes and fish sauce mixture. - Pound gently to blend then adjust seasoning. - To serve, place a scoop of the salad in the middle of a plate surrounded by the sliced cabbage then garnish with the dried shrimp and ground peanuts.
Cantaloupe and Chicken Salad Ingredients: - 14 cup plain yogurt - 14 cup mayonnaise - 1 tablespoon fresh lemon juice - 1 tablespoon chopped fresh chives - 14 teaspoon salt - 5 cups cantaloupe - 2 12 cups cooked chicken - 1 cup red grapes or 1 cup green grape, cut in half - 1 medium cucumber, cut into strips Directions: - Mix yogurt and mayonnaise in large bowl. - Stir in lemon juice, chives and salt. - Stir in remaining ingredients. - Serve immediately, or refrigerate until chilled, at least 2 hours but no longer than 24 hours.
Sweet and Sour Sauce Ingredients: - 1 Tablespoon Oil - 1 cup Pineapple Juice - 3 Tablespoons Cornstarch - 1/2 cups Water - 2 Tablespoons Soy Sauce - 2 Tablespoons White Vinegar - 1/2 cups Sugar - 1 Tablespoon Ketchup - 1/2 cups Pineapple Tidbits (optional) Directions: - First, heat and bring to a boil the oil and pineapple juice. - Mix cornstarch and water, stir until dissolved and add to the previous mixture. - Next, mix soy sauce, vinegar, sugar, ketchup, and pineapple tidbits (if desired) and add to previous ingredients. - Cook until sauce thickens, stirring constantly. - This is excellent for eggrolls and wantons. - Also perfect with meatballs as a yummy party food. - Freezes well.
Cape Cod Cranberry Chiffon Ingredients: - 2 cups cranberries - 2-1/2 cups water - 1/2 cup pecans - 1/3 cup margarine or butter - 3 Tbsp. sugar - 1-1/2 cups milk - cranberries - lime Directions: - Heat cranberries and 1 cup water in saucepan over medium heat until cranberries pop, about 5 minutes, stirring occasionally. - Remove from heat; stir in gelatin until completely dissolved. - Stir in remaining 1 1/2 cups water; refrigerate until slightly thickened. - Mix graham cracker crumbs, pecans, margarine or butter and sugar. - Press on bottom of 9-inch springform pan; set aside. - Prepare cheesecake filling according to package directions using milk. - Fold in gelatin mixture until blended. - Pour into prepared pan. - Refrigerate 4 hours or until set. - Remove from springform pan. - Garnish with frosted cranberries and lime peel cut into small leaf shapes.
Caraway Rice Cakes Ingredients: - 1 cup water - 3/4 cup chicken broth - 3/4 cup long-grain white rice - 1 teaspoon caraway seeds - 1/4 teaspoon salt - 1 tablespoon unsalted butter, melted Directions: - In a 1 1/2- to 2-quart heavy saucepan bring water, broth, rice, caraway seeds, and salt to a boil and cook, covered, over very low heat until liquid is absorbed and rice is tender, about 20 minutes. - Preheat broiler and butter a baking sheet. - Fluff rice with a fork. - Fill a 1/3-cup measure with rice, packing it, and turn out onto baking sheet. - Make 5 more rice cakes in same manner and arrange on baking sheet about 3 inches apart. - Gently flatten cakes with back of a fork to 4 inches in diameter and cool 5 minutes. - Brush rice cakes with butter and broil 3 to 4 inches from heat until pale golden, about 4 minutes.
Snouts and Beans Ingredients: - 2 cans baked beans, canned - 1 teaspoon worcestershire sauce - 1/4 cup brown sugar - 2 tablespoons barbecue beans - 1 tablespoon teriyaki sauce - 8 each knackwurst Directions: - Cook ingredients together.
Red Wine Herb-Marinated Beef Steak Ingredients: - 2 beef bottom round steaks, steaks, cut 1 inch thick (western griller, 12 to 16 ounces each) - 14 cup red wine vinegar - 14 cup water - 2 tablespoons olive oil - 2 garlic cloves, minced - 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves, crushed - 12 teaspoon crushed red pepper flakes Directions: - Combine marinade ingredients in small bowl. - Place beef steaks and marinade in food-safe plastic bag; turn steak to coat. - Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. - Heat large nonstick skillet over medium heat until hot. - Remove steaks from marinade; discard marinade. - Place steaks in skillet; cook 16 to 17 minutes for medium rare doneness, turning twice. - (Do not overcook.) - Carve steaks into thin slices.
Raspberry-Chocolate Fondue Ingredients: - 34 cup heavy cream - 1 pinch salt - 6 ounces milk chocolate, chopped - 6 ounces semisweet chocolate, chopped - 2 12 tablespoons raspberry extract - 1 tablespoon corn syrup Directions: - Bring cream and salt to a boil in a small saucepan over medium heat. - Remove from heat and add both kinds of chocolate to saucepan; cover and let sit for 3 minutes. - Remove cover and whisk until smooth. - Whisk in raspberry extract and corn syrup. - Serve immediately with pound cake and fruit. - Stir often and reheat over low heat as necessary.
Dutch Pancakes with Spicy Apples Ingredients: - Pancakes - 6 large eggs - 1 cup flour, all-purpose - 2 tablespoons sugar granulated - 1 cup milk - Spicy Apple Topping - 1/4 cup margarine - 1 tablespoon cornstarch mixed with - 2 tablespoons water cold - 13 cup brown sugar packed - 1 teaspoon cinnamon ground - 3 medium apples red, cored, sliced - 1/2 cup sour cream, light optional - 3 tablespoons powdered sugar Directions: - Pancakes: Preheat the oven to 400 degrees; spray a 10-inch round oven-safe skillet with nonstick cooking spray. - Beat the eggs. - Mix in the flour, sugar and milk. - Pour the mixture into the pan and bake for 15 minutes. - Reduce the heat to 325F (160C) and bake for 40 to 45 minutes longer. - Remove immediately and cut into wedges. - Top with spicy apples. - Spicy Apple Topping: Melt the margarine in a skillet and add the cornstarch mixture, brown sugar and cinnamon. - Stir until thickened. - Add the apples and cook until crisp-tender. - Spoon over the pancakes. - Combine the sour cream and powdered sugar. - Add a dollop to each serving if desired. - Garnish with pansies or dianthus. - Serve with sausage.
Bread Cups Ingredients: - 8 slices whole wheat bread - 3 tsp. low fat butter - 1-1/2 cup Green Giant Niblets Sweet Corn - 2 tbsp. chopped onions - 2 tbsp. chopped capsicum - 2 tsp. finely chopped green chillies - 1 cup low fat milk - 1 tbsp. cornflour - 1 tsp. oil - Salt to taste - 1-1/3 tbsp. grated cheese Directions: - For the Toast Cases: 1. - Remove the crust from the bread slices. - 2. - Wrap the bread slices in a muslin cloth and steam them for 5 to 7 minutes in a pressure cooker. - 3. - Roll out a little and press into the cavities of a muffin tray which is greased with butter. - 4. - Brush with melted butter and bake in a hot oven at 200C (400F) for 10 minutes or until crisp. - For the Filling: 1. - Heat the oil in a non-stick pan, add the onions and saute till they are golden brown. - 2. - Add the capsicum and green chillies and fry for 1 minute. - 3. - Add the corn, milk, cornflour and salt and cook till the mixture thickens. - Keep aside. - How to Proceed: 1. - Fill a little mixture in each toast case, sprinkle cheese on top. - Bake in hot oven at 200C (400F) for 5 to 10 minutes or until the cheese melts. - 2. - Serve hot.
Red Red Pepper Jelly Ingredients: - 1 cup red hot peppers, mixed varieties or 1 cup jalapeno, if that is what you have - 1 cup vinegar - 3 cups cranberry juice, wo any sugar added - 5 cups sugar - 1 (3 ounce) package liquid pectin Directions: - Wash, half and deseed hot peppers. - Roughly chop to measure out about 1 cup. - If you really want it hot, allow a few seeds to go in with the peppers. - Place peppers, vinegar and juice in large flat soup pot. - Allow to boil for about 20 minutes. - Cool slightly. - Pour liquid thru a strainer and measure out 2 cups of liquid. - If you have more than 2 cups of liquid then you can return it all to the heat and boil for a bit longer. - Too little can be adjusted by just adding enough cranberry juice to bring it back up to 2 cups. - Put liquid back in pot and add sugar. - Bring mixture to a rolling boil and allow to boil for a good minute or so. - Add pectin and allow that to boil for 1 full minute also. - Ladle into clean sterilized 1/2 pint jars. - Process in water bath canner or just store in frig til used.
Vietnamese Dipping Sauce Ingredients: - 2 tablespoons fresh lime juice - 3 tablespoons Vietnamese fish sauce - 3 tablespoons water - 2 tablespoons sugar - 1 garlic clove, finely chopped - 1 small hot red or green chile, finely chopped Directions: - Stir together all ingredients.
Winter Squash/Pumpkin Pie Ingredients: - 1 12 cups cooked squash or 1 12 cups pumpkin - 1 cup evaporated milk - 3 eggs, beaten - 14 cup rum - 12 teaspoon vanilla - 34 sugar - 4 tablespoons sugar - 1 teaspoon cinnamon - 12 teaspoon ground ginger - 12 teaspoon salt - pie shell, baked Directions: - Wash-peel and cube fresh pumpkin or squash. - Steam for one hour. - Drain in a colander for a long time mashing the pumpkin periodically. - This mixture freezes well in zip bags. - In a large bowl combine the squash, milk, eggs, rum and vanilla, mix well. - Stir in the rest of the ingredients. - Pour the batter into the pie shell. - Bake at 300F for one hour.
Bisquick 5 Spice Pancakes Recipe Ingredients: - 3 x Large eggs - 1 1/2 c. Lowfat milk - 1/2 c. Sugar, White - 1 tsp Cinnamon, grnd - 1 tsp Ginger, grnd - 1 tsp Alspice, grnd - 1 tsp Cloves, grnd - 1 tsp Nutmeg, grnd - 3 c. Bisquick Directions: - Add in ingredients in order. - Blend together. - May have small lumps. - Pour over warm griddle. - Flip pancakes when air holes stay open. - WATCH !! - They burn easy.
Cottage Cheese Pancakes Ingredients: - 1 cup Cottage Cheese - 4 whole Eggs, Divided - 1/4 cups Flour - 1/4 cups Butter - 1/2 cups Sugar - 13 cups Orange Juice - 2 Tablespoons Orange Zest - 2 Tablespoons Lemon Juice Directions: - Preheat skillet to medium heat. - Mix cottage cheese, 3 eggs, and flour in a bowl. - When skillet is preheated, pour a small amount of batter onto the skillet. - (They are too hard to flip if you make them large.) - When they look glossy, flip over and cook for 1 minute more. - Serve with orange sauce. - To make the sauce, melt butter in the microwave and mix together with the sugar in a cool sauce pan (without heat). - Add remaining egg, beaten, and mix well. - Turn heat to medium and add the orange juice, zest, and lemon juice while stirring constantly. - Cook over medium-low heat for about 5 to 10 minutes until slightly thick. - Pour over pancakes and enjoy with powdered sugar on top.
Pb&h Ingredients: - 1 slice bread - 2 tablespoons chunky peanut butter - 1 tablespoon honey Directions: - Place bread on countertop. - Slather with peanut butter. - Drizzle with honey. - Consume.
Redding's Blue Cheese Coleslaw Ingredients: - 2 tablespoons apple cider vinegar - 2 tablespoons sugar - 12 cup good quality mayonnaise - 12 cup sour cream - 2 tablespoons Dijon mustard - 14 cup buttermilk - 1 teaspoon Worcestershire sauce - 1 teaspoon fresh ground pepper - 12 cup blue cheese, cut into 1/4-inch cubes - 3 cups shredded green cabbage - 1 cup shredded red cabbage - 1 cup shredded carrot - 12 cup chopped parsley Directions: - In a mixing bowl combine vinegar and sugar until sugar dissolves. - Whisk in mayonnaise, sour cream, mustard, buttermilk, Worcestershire and black pepper. - Fold cheese into dressing with a rubber spatula, taking care not to break cheese pieces. - The dressing should be made in advance and refrigerated for at least two hours before blending with cabbage mixture. - In a large bowl, combine cabbage, carrots and parsley. - Refrigerate 1 hour. - Combine dressing and cabbage mix and serve immediately.
Spinach Salad onTortillas Ingredients: - 4 large 10 in. flour tortillas, cut in quarters - 8 cups spinach leaves, washed and torn - 1 cup each: sliced fresh mushrooms and diced zucchini - 1 medium red onion, sliced in thin rings - 4 eggs, hard-cooked, cut in wedges - 1/2 cup Kraft Calorie-Wise Rancher's Choice Dressing - 2 strips bacon, cooked crisp and chopped Rite Aid 2 For $7.00 thru 02/06 Directions: - TOAST tortilla triangles in 350F(180C) oven 10 to 12 minutes. - Arrange triangles around edge of 4 large plates. - DIVIDE spinach, mushrooms, zucchini, onion and eggs among plates. - WARM dressing in microwave on MEDIUM for 30 seconds. - DRIZZLE salad with dressing; garnish with bacon.
Turkey & Apple Bites Ingredients: - 24 Triscuit 40% Less Fat Crackers - 120 g thinly sliced deli turkey, cut into 24 pieces - 1 small apple, cut into 24 thin slices Safeway 1 lb For $0.99 thru 02/09 - 2 Tbsp. liquid honey - 24 sprigs watercress Directions: - Top crackers with remaining ingredients.
Spanish Rice Ingredients: - 1 lb ground beef - 1 cup onion, chopped - 12 cup green bell pepper, chopped - 1 medium garlic clove, minced - 1 tablespoon chili powder - 4 cups V8 vegetable juice - 1 cup rice, uncooked - 1 teaspoon salt Directions: - Brown beef in skillet. - Add onion, pepper, garlic and chili powder. - Cook until onion and pepper are tender. - Add remaining ingredients. - Bring to boil. - Cover; cook over low heat 20 minutes or until liquid is absorbed. - Stir occasionally.
Orange-Balsamic-Glazed Chicken Ingredients: - 1 qt. 25%-less-sodium chicken broth - 2-1/4 qt. carrots, shredded - 2-1/4 qt. baby arugula, coarsely chopped, loosely packed - 1 qt. whole wheat couscous, uncooked - 1-1/2 cups whole natural almonds, chopped - 1-1/2 cups fresh parsley, chopped - 1-1/2 cups PURE Kraft Refrigerated Sweet Balsamic Vinaigrette - 3/4 cup orange marmalade - 24 each boneless skinless chicken breasts (4 oz./115 g), pounded to 1/4-inch thickness Directions: - Bring broth to boil. - Add to combined carrots, arugula, couscous, nuts and parsley in large bowl. - Cover with plastic wrap; let stand 10 min. - Whisk dressing and marmalade; set aside. - For each serving: Cook 1 chicken breast in nonstick skillet on medium-high heat 2 min. - on each side or until done (170 degrees F [77 degrees C]). - Add about 3-3/4 tsp. - (18 mL) of the dressing mixture to skillet; cook 1 min. - or until chicken is glazed, turning halfway. - Fluff couscous with fork. - Spoon 1 cup (250 mL) onto dinner plate. - Top with chicken and juices from pan.
Stuffed Jalapenos Ingredients: - 12 pickled jalapeno chilies - 1 (3 ounce) package cream cheese, softened - 12 cup sharp cheddar cheese, shredded (2 oz.) - 14 cup green onion, sliced - 12 pimento strips Directions: - Rinse and drain jalapenos. - Slit lengthwise on one side. - Remove seeds and veins, leaving stem attached. - Beat cream cheese until fluffy. - Beat in Cheddar cheese and green onion. - Stuff each pepper with part of mixture. - Arrange on heatproof serving plate or baking sheet. - Bake at 350 degrees for 10 minutes, or until cheese melts. - Top each pepper with a pimento strip.
Cherry Cheese Coffee Cake Recipe Ingredients: - 8 ounce. cream cheese - 1/3 c. confectioners' sugar - 1 egg, separated - 1/2 teaspoon vanilla extract - 2 (8 ounce.) cans refrigerated crescent rolls - 1 c. cherry pie filling Directions: - Beat cream cheese, sugar, egg yolk and vanilla extract together till smooth. - Remove rolls from cans. - Save 4 pcs of dough and arrange the other 12 pcs on a lightly greased cookie sheet, with the long points in the center like pcs of pie. - Push dough together to cover the seams. - Leave a hole in the center. - Fold up the center tips of dough to leave a round hole in the middle. - Spread cream cheese mix over dough. - Drizzle with pie filling. - Curl up the outer edges to hold in the filling. - Cut remaining dough into 8 strips 5x1 inch each. - Twist each strip and lay over filling like spokes on a wheel. - Brush dough with beaten egg white. - Bake at 350 degrees for 25-30 min. - Serves 10-12.
Apple, Endive And Cabrales Salad Recipe Ingredients: - 3 sm heads Curly endive, preferably frisee - 3 lrg Granny Smith apples - 1 1/2 c. Heavy cream - 3/4 c. Red wine vinegar - 3 ounce Cabrales or possibly blue cheese crumbled - 1/3 c. Walnuts toasted, chop coarse - 1/2 tsp Coarse salt Directions: - Separate endive leaves and wash well in cool running water. - Trim and throw away stems, break leaves into bite-sized pcs and pat dry. - Set aside in a bowl. - Peel and core apples and cut into thin slices. - In another bowl, combine remaining ingredients. - Add in apple slices to cream mix. - (The apples can now be reserved in the refrigerator for up to 4 hrs.) - To serve, pour apple and cream mix over endive. - Toss well to coat. - This recipe yields 6 servings.
Zesty Buttered Peas Ingredients: - 2 tbsp. butter - 1 pkg. (10 oz.) frozen peas, thawed - 1 cup sliced celery - 1/2 cup chopped onion - 1 tbsp. fresh savory - 1-1/2 tsp. dried savory - 2 tbsp. diced pimientos - 1/2 tsp. salt (optional) Directions: - Melt butter in a heavy saucepan; add the next five ingredients. - Cover and cook over medium heat for 6-8 minutes or until vegetables are tender. - Stir in pimientos.
Mexican Salsa Ingredients: - 1 (15 ounce) can diced tomatoes - 12 teaspoon oregano - 1 teaspoon salt - 2 garlic cloves, finely minced - 3 tablespoons red onions, finely diced - 14 cup fresh cilantro, coarsely chopped - 1 (4 ounce) can green chilies, diced - 1 (4 ounce) can jalapeno peppers, diced - 1 teaspoon vinegar - chopped fresh serrano pepper, to taste - 12 fresh lemon, juice of Directions: - Combine all ingredients and mix well. - Let stand for 3 hours. - Excellent with tacos or as a dip for tortilla chips.
Raspberry-Chocolate Shortcakes Ingredients: - 4 cups fresh raspberries - 2 Tbsp. sugar - 2 Tbsp. chocolate syrup - 1 cup thawed COOL WHIP LITE Whipped Topping - 8 slices marble pound cake (3/4 inch thick) Directions: - Toss raspberries with sugar. - Add chocolate syrup to COOL WHIP; stir gently until blended. - Spoon raspberries over cake slices just before serving; top with COOL WHIP mixture.
Portabello Stir Fry Ingredients: - 2 each mushrooms, portabello - 1 each carrots sliced - 1 each zucchini sliced - 1/2 head broccoli florets - 1 can water chestnuts sliced - 1/2 pound tofu - 2 teaspoons soy sauce, tamari - 1 cup water warm Directions: - Dissolve the miso in the water. - Dissolve the cornstarch in a small amount of hot water and add to the miso, along with the soy sauce and 5-spice mix. - Set aside. - Heat the wok, then add the oil; heat for a minute and swirl around to coat the wok. - Add the garlic and ginger, stir around until the garlic starts to brown. - Add the mushrooms, toss for about 3 minutes until they start to soften. - Add the carrots, stir for about 2 minutes; then the broccoli, another minute; then the water chestnuts, another minute; then the tofu. - Add a splash of sake, stir for another minute or two as the steam melds everything, then pour on the sauce. - Stir until it thickens (about 3 minutes), then serve with rice or noodles.
Spiced Cracked Wheat and Lentils for Grown-Ups Ingredients: - 2 tablespoons vegetable oil - 1 tablespoon butter - 1 teaspoon each ground ginger and minced garlic - 1/2 teaspoon each turmeric, paprika, ground coriander and cinnamon - 1 teaspoon ground cumin - 3/4 cup each of cracked wheat and red lentils - 3 cups water - Salt and freshly ground black pepper - 4 tomatoes, seeded and chopped - 2 jalapeno pepper, seeded and minced, optional - Plain yogurt and 1/4 cup chopped fresh cilantro for garnish Directions: - Heat oil and butter in a large sauce pan. - Add ginger, garlic, turmeric, paprika, coriander, cinnamon and cumin and saute for a couple of minutes. - Add cracked wheat and lentils and saute for 2 to 3 minutes to coat with oil. - Add water, salt and pepper. - Bring to a boil and cover; cook for 20 to 30 minutes or until wheat and lentils are tender (if water is evaporating too quickly, add more). - Adjust seasoning. - Transfer mixture to a serving bowl and garnish with tomatoes, and jalapenos. - Center some yogurt in middle of the dish and garnish with cilantro.
Salsa Verde Pasta Recipe Ingredients: - 1 c. packed fresh basil leaves - 1 c. packed flat leaf Italian parsley - 2 tbsp. pine nuts - 2-3 cloves garlic, peeled - 1/2 teaspoon salt - 1/4 teaspoon grnd black pepper - 3/4 to 1 c. extra virgin extra virgin olive oil - 1/2 c. grated Parmesan cheese - 1 (1 lb.) pkg. tubular pasta (penne or possibly ziti) Directions: - In food processor, combine the basil, parsley, pine nuts, garlic, salt, and pepper. - Process to a fine paste. - With machine running, pour 3/4 c. extra virgin olive oil through feed tube in a steady stream. - Stir in cheese and if sauce is too thick, add in more oil till it is a spoonable consistency. - Prepare pasta as directed on package. - Drain and toss with sufficient sauce to coat. - Spoon into serving bowl; garnish with fresh basil, if you like. - Spoon leftovers sauce into small bowl to serve with pasta. - Serves 6-8.
Dukkah Crusted Eggs With Fetta Ingredients: - 4 eggs - 4 tablespoons dukkah - 2 large tomatoes (ripe sliced thick) - 12 avocado (cut into quarters) - 4 slices prosciutto - mixed salad green - 1 tablespoon balsamic vinegar - 2 tablespoons olive oil - 100 g feta cheese Directions: - Place eggs in a pot of cold water and bring to the boil and cook the eggs for 8 minutes and once cooked cool the eggs in a bowl of iced water. - To easily remove the shell from the eggs peel under a running tap. - Scatter the dukkah on a plate and roll the eggs in the spice mixture until well coated (the eggs should be slightly damp from been peeled under the running water which should make it easier to coat them in the dukkah. - Arrange the tomatoes on each plate in the centre of the plate overlapping in a circle and then drape the prosciutto on top and add the wedges of avocado to this and carefully nest two eggs per person on each plate on top. - Mix the salad leaves with vinegar and olive oil and place to the side and finally crumble over the fetta cheese.
Pomegranate Martini Recipe Ingredients: - 2 tablespoons natural cane sugar - 2 tablespoons water - 2-3 ounces top-shelf vodka - 2-6 ounces of freshly squeezed or organic pomegranate juice - half of a lime - 2 slices of lemon - martini shaker and glass - ice Directions: - Make simple syrup: pre-warm pan over high heat on your stove and add sugar and water. - Dissolve sugar and set aside to cool. - Coat the martini glass in sugar: run a lemon slice around the rim of glass. - Turn the glass over and rotate in sugar. - Combine Vodka and Pomegranate Juice: Fill shaker almost to top with ice, add vodka and pom juice. - (Typically two parts pom juice to one part vodka.) - Adjust to taste. - Add Lime Juice and Simple Syrup: Squeeze the juice from lime into shaker and add simple syrup. - Shake for 30 seconds and pour. - Cheers!
Strawberry Cheesecake Ingredients: - 1 1/4 cup graham cracker crumbs - 1/4 cup white sugar - 2 tsp cinnamon - 1/3 cup butter, melted - 20 oz frozen strawberries thawed and drained - 1 tbsp cornstarch - 16 oz cream cheese, softened - 1 can (14 oz) sweetened condensed milk - 1/4 cup lemon juice - 1/2 tsp vanilla extract - 3 eggs Directions: - Combine Graham cracker crumbs, sugar, cinnamon and butter in a bowl. - Press onto the bottom of an ungreased 9- inch springform pan. - Refrigerate for 30 mins. - Preheat oven to 300F (150 C) - Place strawberries and cornstarch into a blender. - Cover and puree until smooth. - Pour strawberry sauce into a saucepan. - Bring to a boil over high heat. - Boil and stir until sauce is thick and shiny, about 2 mins. - Set aside 1/3 cup strawberry sauce, cool. - Cover and refrigerate remaining sauce for serving. - Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy, gradually beat in condensed milk. - Mix in lemon juice and vanilla, then beat in eggs on low speed until just combined. - Pour half of cream cheese mixture over crust, drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. - Carefully spoon remaining cream cheese mixture over sauce, drop remaining strawberry sauce by 1/2 teaspoonfuls on top. - Cut through top layer only with knife to swirl strawberry sauce. - Bake in Preheated oven until center is almost set, 45 to 50 mins. - Cool on wire rack for 10 mins. - Carefully run a knife around edge of pan to loosen, cool 1 hour longer. - Refrigerate overnight. - Serve reserved strawberry sauce with cheesecake. - If sauce is too thick, add a little water.
Naughty and Nice Buttered Rum Ingredients: - 1 tablespoon butter, softened - 1 tablespoon brown sugar - Dash ground cinnamon - Dash ground nutmeg - 2 ounces dark rum - Boiling water Directions: - Put the butter, sugar, and spices in the bottom of a mug. - Muddle together with the back of a spoon. - Add the rum and fill the mug with boiling water. - Stir and serve, regardless if you've been naughty or nice!
Lemon Profiteroles Ingredients: - 1 cup whole milk - 2 tablespoons lemon zest (from 2 large lemons) - 4 egg yolks - 1/2 cup sugar - 3 tablespoons all-purpose flour - 1 tablespoon butter, at room temperature - 1/4 teaspoon pure vanilla extract - 3 tablespoons fresh lemon juice (from 1 large lemon) - 18 (1 1/2-inch diameter) profiterole (cream puff) shells* - *Can be found at gourmet food stores or bakeries Directions: - In a small saucepan, bring the milk and lemon zest to a boil over medium heat. - Remove the pan from the heat and allow the mixture to cool for 5 minutes. - In a medium bowl, mix together the egg yolks, sugar and flour (mixture will be thick). - Pour the milk mixture into the bowl and whisk until smooth. - Return the mixture to the saucepan and whisk constantly over medium-low heat until smooth and thick, about 6 to 7 minutes. - Remove the pan from the heat and stir in the butter. - Whisk in the vanilla and lemon juice until smooth. - Transfer the pastry cream to a clean bowl and lay a piece of plastic wrap directly onto the surface. - Refrigerate for 2 hours. - Using a paring knife, cut the tops off of the profiterole shells and reserve. - Using a small dessert spoon or a pastry bag fitted with a plain tip, fill the shells with the pastry cream. - Cover with the profiterole tops and arrange them on a serving platter.
Crispy Young Favas with Green Garlic Mayonnaise Ingredients: - 1 cup sifted cornmeal - 3 cups sifted all-purpose flour - Kosher salt and freshly ground pepper - 1 pound fava beans, stems removed - 1 cup milk - Canola oil, for frying - Green Garlic Mayonnaise (recipe follows) - 1 fresh egg yolk - 3 tablespoons water - 1 teaspoon Dijon mustard - Juice of 1 lemon - 1 stalk green garlic, bulb and stem sliced - 1 1/2 cups canola oil - Kosher salt Directions: - Sift the cornmeal and flour together to combine. - Season with salt and pepper. - Dip the favas into the milk, then coat in the flour/cornmeal mixture. - Fill a large, heavy pot or Dutch oven with canola oil to a depth of 3 inches and heat to 350F. - Fry the fava beans in batches for about 3 minutes, or until golden brown. - Remove to a bowl lined with paper towels to absorb the excess oil and add salt immediately. - Serve with the mayo for dipping. - Place the yolk, water, mustard, lemon juice, and garlic in a food processor. - Pulse to combine. - With the motor running, add the oil in a slow, steady stream. - Season to taste with salt. - If the mayo seems too thick for dipping, thin with a little extra water.
Grilled Fish Three Guys Style Ingredients: - 12 cup olive oil - 1 lime, juice of - 1 lemon, juice of - 6 garlic cloves, crushed - 14 cup chopped cilantro - 1 teaspoon oregano - 1 bunch green onion, chopped - 1 teaspoon salt - 12 teaspoon ground black pepper - 1 teaspoon red pepper flakes - salt, to taste - pepper, to taste - 4 -6 fish fillets (salmon, snapper, swordfish, yellowtail, anything you like with skin on, 1/2 to 3/4 lb per person) Directions: - Add marinade ingredients to a non-metallic bowl; mix with a spoon. - Place fish in a shallow non-metallic pan; cover with the marinade; cover pan with plastic wrap and refrigerate for no more than 2 hours; remove fish from marinade. - Make sure your grill surface is clean and well-oiled; set up gas or charcoal grill so that you have a section of grill with no source of direct heat beneath it (bank the coals to the side of a charcoal grill, or turn off the middle or end burners on a gas grill). - Drizzle a little olive oil on the fillet and place it on the hot side of the grill skin side up just long enough to put some nice grill marks on the flesh. - Then carefully use a steel spatula to flip the fillet skin side down on the cooler section of the grill; try to cook the fish at low heat (low and slow). - Cover your grill and continue cooking until the fish flakes with a fork; keep an eye on teh fish so it doesnt burn; salt and pepper to taste.
Spinach Stuffed Flank Steak Ingredients: - 1 (10 ounce) package frozen chopped spinach, thawed and drained - 1 (7 ounce) jar roasted red peppers, drained - 1 egg white - 12 cup seasoned bread crumbs - 14 cup grated parmesan cheese - 14 cup sunflower seeds, toasted - 1 garlic clove, minced - 12 teaspoon salt - 1 flank steak (about 1-1/2 pounds) Directions: - In a medium bowl, combine first 8 ingredients, mix well. - Cut steak horizontally from a long edge to within 1/2 inch of opposite edge and open like a book. - Flatten to 1/2 inch thickness. - Spread spinach mixture over steak to within 1 inch of edges. - Roll up, jelly roll style, starting with long side, and then tie with kitchen string to secure. - Place in a greased 13X9 baking dish. - Cover and bake at 350 degrees for 1 hour. - Uncover, bake 30-45 minutes longer or until tender. - Let stand 10-15 minutes. - Cut into 1/2 inch slices.
Chicken & Veggie Burgers with Curry Sauce & Cucumber Slaw Ingredients: - Chicken Burgers - ground chicken (all white meat) - 1-1/2 cups dry bread crumbs - 1-1/2 cups carrots, shredded Target 2 lb For $3.00 thru 02/06 - 1-1/2 cups zucchini, shredded - 6 each eggs, lightly beaten - 3/4 cup scallions, minced - 2 Tbsp. minced fresh garlic - 3/4 tsp. salt - 3/4 tsp. ground black pepper - 3/4 tsp. chili powder - 2 doz. whole wheat hamburger buns, toasted - 1-1/2 qt. spring lettuce mix - Cucumber Slaw - 1-1/2 qt. cucumbers, julienned - 2 cups red peppers, julienned - 1-1/2 cups red onions, thinly sliced - 6 Tbsp. KRAFT Lime Cilantro Vinaigrette - 1/4 cup fresh cilantro, chopped - Curry Sauce - 3/4 cup MIRACLE WHIP Light Dressing Family Dollar $3.50 thru 02/07 - 3/4 cup plain nonfat yogurt - 1-1/2 tsp. red curry paste Directions: - Chicken Burgers: Combine all ingredients except buns and lettuce. - Shape into 24 (4-inch) patties (or into 4 patties for trial recipe) using 5.25 oz. - chicken mixture for each patty. - Refrigerate until ready to use. - Cucumber Slaw: Combine ingredients. - Curry Sauce: Mix ingredients until well blended. - For each serving: Cook 1 burger in skillet sprayed with cooking spray on medium heat 4 to 5 min. - on each side or until done (165 degrees F). - Fill 1 bun with 1/4 cup lettuce mix, 1 Chicken Burger, 1 Tbsp. - Curry Sauce and 1/4 cup Cucumber Slaw.
Potato Potage Soup Ingredients: - 2 medium Potatoes - 1/2 Onion - 300 ml Water - 200 ml Milk - 1 Butter - 1 cube Soup stock cube - 1 Salt and pepper - 1 Dried parsley Directions: - Thinly slice the onion and fry in butter until softened. - Add water and the stock cube and simmer. - Peel the potatoes and cut into small pieces. - Wrap and microwave for 3 minutes. - Put the potatoes into the pan and simmer for 10 minutes. - (Just so the potatoes are slightly crumbly.) - When the potatoes and onion have softened, add milk. - Turn off the heat and puree with a hand blender. - Adjust the taste with salt and pepper, reheat, and it's done. - It looks nice if you top parsley when serving.
Ham, Artichoke & Lemon Pilaf Ingredients: - 1 tablespoon olive oil - 1 onion, chopped - 8 12 ounces basmati rice - 4 12 fluid ounces vegetable stock - 10 12 ounces artichoke hearts, from a jar, sliced - 10 12 ounces ham, thickly sliced, cut into chunks - 2 lemons, juice and zest of - 3 tablespoons chopped of fresh mint Directions: - Heat the oil in a large pan, then add the onion and fry for a couple of mins until starting to soften. - Stir in the rice, then pour in the stock and bring to the boil. - Cover and cook for 5 minutes. - Add the artichokes, ham, half the lemon zest and all of the juice to the pan. - Cover and cook for 5-7 mins more until the rice is tender. - Stir in the mint, then divide between four bowls and scatter over the remaining zest.
Protein Smoothie Ingredients: - 2/3 cup Banana - 2/3 cup Strawberry - 2 tbsp 100% Whey Protein Powder - 1/4 cup Pineapple Non-Fat Yogurt - 3/4 cup Orange Juice - 4 large Ice Cubes Directions: - Gather ingredients. - Chop bananas into half inch thick slices - Dice strawberries - Put bananas in blender - Put strawberries in blender - Put orange juice in blender - Put yogurt in blender - Put protein powder in blender - Put ice in blender - Blend on low for about 20-30 seconds, then on high for 15-30 seconds - Set in fridge for about 15 minutes for it to cool and thicken - Enjoy smoothie!
Orange Ricotta Pancakes Ingredients: - 23 cup all-purpose flour - 14 cup sugar - 18 teaspoon baking powder - 14 teaspoon baking soda - 14 teaspoon salt - 34 cup ricotta cheese - 14 cup milk - 2 tablespoons fresh orange juice - 14 teaspoon grated orange rind - 3 egg yolks, lightly beaten - 3 egg whites Directions: - Combine flour, sugar, baking powder, baking soda and salt in a large bowl. - Combine ricotta, juice, milk, rind and yolks; add to flour mixture, stirring until smooth. - Beat egg whites with an electric mixer on high speed until stiff peaks form. - Gently fold 1/4 whites into batter; gently fold in remaining egg whites. - Spoon about 1/4 c batter onto a hot nonstick griddle. - Turn pancakes when tops are bubble and edges are cooked. - Serve with Strawberry-Lemon Syrup, fresh strawberries, or orange marmalade. - Makes 15 pancakes.
Cream Scones Ingredients: - 2 12 cups flour - 1 tablespoon baking powder - 13 cup sugar - 12 teaspoon salt - 12 cup butter or 12 cup margarine - 1 cup light cream (half&half) - 12 cup raisins or 12 cup berries Directions: - Pre heat oven to 425. - Mix dry ingredients. - Cut in butter until the size of small peas. - Make a well in center of mixture and add cream and raisins. - Stir with a fork till soft dough forms. - Knead ball of dough 10 times. - Flour counter and pat dough into a square about 1 inch thick. - Cut into 12 pieces. - Bake until just lightly browning around edges. - Around 12 minutes. - When you take these from the oven brush tops with honey.
Fudgy Brownies 1968 Ingredients: - 1 13 cups all-purpose flour - 1 teaspoon baking powder - 12 teaspoon salt - 1 cup butter - 1 cup cocoa powder - 2 cups granulated sugar - 4 large eggs - 2 teaspoons vanilla - 1 cup chpooed walnuts Directions: - Preheat oven to 350 degrees, Grease and flour 13 x 9 inch baking pan. - Stir together the flour, baking powder and salt. - Melt butter and add cocoa powder stirring well to mix. - Add in sugar, eggs and vanilla. - Blend in the dry ingredients and nuts. - Pour into prepared pan and bake 30 to 35 minutes or until done. - Do not overbake. - Cool completely before cutting or frosting.
Cream Cheese Frosting Ingredients: - 1 (8 ounce) package cream cheese, softened - 12 cup butter, softened - 2 cups confectioners' sugar, sifted - 1 teaspoon vanilla extract Directions: - Beat cream cheese and butter together, add in the vanilla and continue to beat for about 1 minute. - Add in the powdered sugar slowly while beating.
Satoimo (Taro Root) and Pork Stir-Fry with Oyster, Mayonnaise and Sesame Sauce Ingredients: - 6 Satoimo (taro root) - 150 grams Pork belly (thinly sliced) - 1 tsp Sake - 1 1/2 tbsp Oyster sauce - 1 1/2 tbsp Mayonnaise - 1 tbsp White roasted sesame seeds - 1/2 tbsp White ground sesame seeds Directions: - Cut the pork into bite-size pieces. - Peel the satoimo, cut them in half and boil. - (You could also wrap them in plastic wrap, microwave, then peel.) - Heat some vegetable oil (not listed in the ingredients) in a frying pan and fry the pork, adding the sake, until the color of the meat has changed. - Put the satoimo from Step 1 into the pan from Step 2 Flavor using the ingredients and stir fry till browned and shiny. - Finish by adding the sesame seeds (both kinds). - Done! - When using the microwave to cook in Step 1, cook with the skin still intact at 500W for 3 minutes, turn them over and give them another 5 minutes. - This may vary depending on the size of the satoimo.
Roasted Chicken with Olives Ingredients: - 1 tbsp. chopped fresh oregano - 1/4 tsp. salt - 1/4 tsp. Pepper - 8 chicken thighs - 1 can artichoke hearts - 1/2 c. water - 1/2 c. pitted kalamata olives - 2 tbsp. drained capers Directions: - Preheat oven to 450 degrees F. Sprinkle fresh oregano, salt, and pepper on chicken thighs. - Arrange on 15 1/2" by 10 1/2" jelly-roll pan; roast 10 minutes. - Add artichokes and water; roast 5 minutes. - Scatter olives and capers around pan; roast 10 minutes or until juices run clear when chicken is pierced.
Buttermilk Pancakes, Ground Hog Day Recipe Ingredients: - 1 c. all-purpose flour - 1 tsp sugar - 1 tsp baking pwdr - 1/2 tsp baking soda - 1/4 tsp salt - 1 1/3 c. lowfat buttermilk - 1 Tbsp. butter or possibly stick margarine melted - 1 lrg egg white cooking spray - 1/2 c. maple syrup Directions: - Lightly spoon flour into a dry measuring c.; level with knife. - Combine flour and next 4 ingredients (flour through salt). - Combine buttermilk, margarine and egg white. - Add in to flour mix, stirring till smooth. - Spoon about 1/4 c. pancake batter onto a warm nonstick griddle or possibly nonstick skillet coated with cooking spray. - Turn pancakes when tops are covered with bubbles and edges look cooked (about 2 min). - Serve with maple syrup.
Painted Dessert Ingredients: - 3 cups water - 1 each club soda or seltzer - 1-1/2 cups COOL WHIP Whipped Topping - fresh mint Directions: - Dissolve lemon gelatin in 1 cup boiling water; stir in 1/2 cup ginger ale. - Set aside 1 cup gelatin and refrigerate until thickened. - Stir 1/2 cup whipped topping into remaining dissolved gelatin; refrigerate until thickened. - Repeat with orange and strawberry gelatins. - In 6-cup mold, layer creamy lemon gelatin and clear lemon gelatin. - Repeat with orange and strawberry gelatins to form a total of 6 layers. - Refrigerate until firm, about 4 hours. - Unmold onto serving dish; garnish with mint sprig.
Nadia's "Salata de Vinete" Eggplant Salad Spread Ingredients: - 2 medium eggplants - 1/4 cup olive oil, plus more if needed - 2 tablespoons lemon juice, plus more if needed - 1 small onion, finely chopped - 2 heaping tablespoons light mayonnaise, plus more if needed - Kosher salt and pepper - Dill, chopped, for garnish Directions: - Preheat the oven to 400 degrees F. - Pierce the eggplant skins in several places with a fork. - Set the eggplants on a baking sheet and roast until soft and the skin is charred, 30 to 45 minutes, turning a few times for even roasting. - When done, cut off the stems and peel the eggplants. - Cut a slit along the side of each eggplant and transfer the eggplants to a strainer for a couple of minutes to allow the juices to drain. - Finely chop the eggplants with a knife until they form a smooth puree. - Add the eggplant puree to a bowl and stir in the olive oil and lemon juice until well-blended; taste and add more olive oil and lemon juice if desired. - Add the onion and mix in the mayonnaise, adding more if needed. - Season with salt and pepper. - Garnish with dill and refrigerate for at least one hour to chill.
Hearty Beef Vegetable Soup Recipe Ingredients: - 1 tbsp. extra virgin olive oil or possibly vegetable oil - 12 ounce. lean grnd beef - 1/2 teaspoon chopped garlic - 1/4 teaspoon each salt & pepper - 1 bag (16 ounce.) frzn mixed broccoli, green beans, pear onions & red peppers - 1 can (16 or possibly 19 ounce.) Cannellini (white kidney beans) or possibly other sm. white beans, undrained - 1 can (16 ounce.) tomatoes, broken up - 1 c. water - 1 beef bouillon cube or possibly 1 teaspoon instant broth granules Directions: - Heat oil in a large heavy saucepan or possibly Dutch oven over high heat. - Crumble in meat; add in garlic, salt and pepper. - Cook 2 min, stirring 2-3 times, till meat loses its pink color. - Stir in remaining ingredients and bring to a boil. - Reduce heat. - Cover and simmer 3 min till vegetables are warm. - Yield: 4 (1 c.) servings.
Goldfish Crackers Ingredients: - 1- 1/4 cup Blanched Almond Flour - 18 teaspoons Celtic Sea Salt - 18 teaspoons Baking Soda - 1 cup Freshly Grated Cheddar Cheese - 1 Tablespoon Olive Oil - 1 whole Large Egg Directions: - In a food processor, combine almond flour, salt, baking soda, and cheese. - Pulse in oil and eggs until well combined. - Divide dough into 2 pieces. - Place 1 piece of dough between 2 sheets of parchment paper and roll to 1/4-inch thickness. - Remove top layer of parchment paper. - Use a goldfish cookie cutter to cut out little fish. - Transfer goldfish to a parchment-lined baking sheet. - Roll leftover dough and place in refrigerator while repeating process with second piece of dough. - Bake at 350 degrees F for 1315 minutes. - Serve.
Veggie Fried Rice Ingredients: - 2 tbsp. canola oil - 2 bag frozen broccoli stir-fry blend - 2 clove garlic - 2 c. Cooked brown or white rice - 2 scallions - 4 large eggs - 3 tbsp. low-sodium soy sauce - 2 tbsp. rice wine Directions: - Heat 1 Tbsp oil in large skillet over medium-high heat. - Add the frozen vegetables and garlic and cook until heated through, 3 to 4 minutes. - Transfer to a bowl. - Wipe out the skillet and heat the remaining oil over medium-high heat. - Add the cooked rice and scallions and cook until heated through, 1 to 2 minutes. - Push the rice to the sides of the skillet and pour the eggs into the center. - Using a spatula, scramble the eggs until set, then stir into the rice. - Return the vegetables to the skillet. - Add the soy sauce and vinegar and toss to combine.
Pudding Cup with Whipped Cream Ingredients: - 1 , favorite flavor - 1 Tbsp. COOL WHIP FREE Whipped Topping Directions: - Top JELLO Pudding Snack with COOL WHIP.
Cheese Biscuits Ingredients: - 2 cups flour - 2 teaspoons baking powder - 12 teaspoon salt - 14 teaspoon paprika - 14 cup shortening - 12 cup grated cheese - 23 cup milk - 2 teaspoons prepared mustard Directions: - Sift together Flour, Baking Powder, Salt and Paprika. - Cut in Shortening. - Add Grated Cheese. - Refrigerate mixture until cold. - Add milk and mustard. - Mix together gently with fork. - Pat or roll out on floured board. - Cut into small biscuits. - Place on greased cookie sheet and bake in 450 degree oven for 12 to 15 minutes.
Nori-Cured Ahi Tuna on Bamboo Spoon Ingredients: - 1 teaspoon salt - 1/2 teaspoon sugar - 1 teaspoon togarashi (Japanese 7-spice) - 1 teaspoon nori (from about 1 seaweed sheet used to wrap sushi, such as from a package of 10 yakinori), pulverized - 4 ounces ahi tuna (sashimi or sushi grade) finely diced into 1/16th-inch cubes - 1 tablespoon Ming Tsai's Ginger Soy Syrup, recipe follows - Grapeseed oil (as needed to lightly coat pan) - 3 tablespoons minced garlic (about 6 to 9 garlic cloves) - 2 tablespoons peeled minced fresh garlic root (about a 1 1/2 to 2-inch piece) - 1 bunch scallions (white and tender green parts only), sliced - Kosher salt and freshly ground black pepper - 1 cup naturally brewed soy sauce - 1 cup honey - 2 limes, juiced Directions: - 8 mini (31/2 to 4-inch) bamboo spoons (see www.montessoriservices.com/store) - In a small bowl combine salt, sugar, togarashi, and pulverized nori. - Stir in tuna to coat, cover and refrigerate about 2 hours to lightly cure. - Divide into 8 even portions and place on flat bamboo spoons. - Drizzle with ginger soy syrup. - In a pan lightly coated with oil, combine garlic, ginger, and scallions over medium heat, season with salt and pepper, and let sweat. - Deglaze pan with soy sauce, honey and lime juice. - Let reduce by 30 percent to 40 percent until the mixture becomes a syrup, about 10 to 15 minutes. - Let cool and transfer to a bottle. - Store in the refrigerator. - Yield: about 2 cups or 32 servings of 1 tablespoon each
Spaghetti With Italian Sausage Ingredients: - 1 (26 ounce) jarbarilla marinara sauce (or Boscaiola Sauce) - 12 lb hot Italian sausage links (your call) or 12 lb mild Italian sausage (your call) - 34 lb of boxed spaghetti or 34 lb pasta, of choice - 1 -2 tablespoon olive oil - 14 cup chopped onion (optional) - garlic - basil - oregano Directions: - Slice sausage into "coins". - Saute sausage in olive oil over medium heat until starting to brown. - If you choose to add the onion, remove sausage and cook onion until translucent. - Return sausage to pan. - Empty entire jar of sauce into pan. - Add any spices you like to the pan at this time. - Taste; once you have achieved the desired flavor let cook on a low simmer while your pasta cooks (according to the box directions). - Serve and enjoy with a nice salad and some garlic or cheese bread.
Tims Barbecue Sauce Ingredients: - 1 cup sugar - 1/4 cup salt - 2 tbsp. celery seed - 2 tbsp. ground cumin - 2 tbsp. ground red pepper - 2 tbsp. garlic powder - 2 tbsp. Williams chili powder - 2 qt. ketchup - 2 cups apple vinegar - 1-1/2 tsp. liquid smoke - 1 tsp. lemon juice - 2 tsp. lime juice Directions: - In a small bowl, mix together sugar, salt, celery seed, cumin, red pepper, garlic powder and chili powder. - Set aside. - In a large pot combine ketchup, vinegar, liquid smoke and lemon juice and lime juice. - Add dry ingredients and mix until very well blended. - Simmer over a low flame or on lowest setting on the stove for 1 hour. - Sauce may be stored in an airtight container in refrigerator for 2-3 weeks or in freezer up to 6 months.
Crunchy Cheese-Stuffed Chicken Ingredients: - 4 (4-ounce) boneless skinless chicken breast halves - 2 ounces Cheddar cheese, cut into 4 (2x1/2x1/2-inch) strips - 1/2 cup cornflake crumbs - 1/4 cup shredded Cheddar cheese - 1 teaspoon seasoning salt* - 1 Land O Lakes All-Natural Egg, beaten Directions: - Heat oven to 400F. - Cut a 3-inch slit in each chicken breast half to form pocket. - Insert 1 strip cheese into each pocket. - Secure each pocket with several toothpicks. - Combine crumbs, shredded cheese and seasoning salt in pie pan or shallow bowl. - Place beaten egg in another pie pan or shallow bowl; dip chicken in egg. - Lightly press both sides of chicken in crumb mixture to coat. - Place chicken onto greased baking sheet. - Bake for 20 to 25 minutes or until chicken is no longer pink.
Poached Cherries Ingredients: - 1 to 2 pounds cherries, preferably sour - 1/2 cup sugar, or more to taste - 1/4 teaspoon ground cinnamon (optional) - Fresh lemon juice, if using sweet cherries, or to taste Directions: - Pit the cherries and combine them with 1/2 cup of water in a medium saucepan; turn the heat to medium-high and cook, stirring occasionally, until the cherries are very tender, about 20 minutes. - Stir in the sugar and the cinnamon if you are using it; taste and add more sugar or lemon juice if you like. - Cool, then chill and serve the cherries cold, with their juice.
Comet White Chocolate Crunch Ingredients: - 10 ounces small pretzels - 5 cups Cheerios toasted oat cereal - 5 cups Corn Chex - 2 cups peanuts - 16 ounces M&M's plain chocolate candy - 2 (12 ounce) packages white chocolate chips - 3 tablespoons oil Directions: - Combine the oil and white chocolate chips in a double boiler. - Stir into smooth. - In a separate bowl mix mini pretzel, cereals, peanuts and M&Ms. - Pour chocolate over cereal mixture. - Spread thinly over wax paper to cool.
Grapefruit Spike Recipe Ingredients: - 2 cups pink grapefruit juice - 8 ounces orange liqueur, such as Grand Marnier or Cointreau - 1 (750-milliliter) bottle chilled sparkling wine Directions: - Combine grapefruit juice and orange liqueur in a tall pitcher, and stir. - Cover and refrigerate until ready to use. - To make the cocktail, add 3 ounces of the grapefruit mixture to each of 8 champagne glasses. - Divide sparkling wine evenly among the glasses. - Serve.
Buttermilk Dressing Ingredients: - 1/2 cup sour cream - 1 cup mayonnaise - 1/2 cup buttermilk - 1 teaspoon House Seasoning (see page 325) - 2 tablespoons minced fresh parsley - 1 tablespoon minced onion Directions: - Mix ingredients together and chill overnight.
DELI DELUXE Sub Sandwich Ingredients: - 1 bread roll or French bread roll (6 in.), split - 2 Tbsp. KRAFT Real Mayo Mayonnaise or MIRACLE WHIP Dressing - 4 - 6 slices OSCAR MAYER VARIETY-PAK, any variety - lettuce - tomatoslices Directions: - Spread roll with mayo. - Fill with remaining ingredients. - Cut in half.
Marvelous Mocha Mouthfuls with a Molten Surprise Ingredients: - 2 tablespoons instant espresso powder, divided - 1 (12 ounce) containerwhipped vanilla frosting - 1 12 cups chocolate milk - 1 box devil's food cake mix - 18 milk chocolate kisses Directions: - Heat the oven to 350 degrees F. - In a bowl, combine 2 teaspoons of the instant espresso powder with the frosting. - Let it stand for 30 minutes until the espresso granules have completely dissolved (yes, they will eventually dissolve! - ). - In a bowl, mix the remaining espresso powder with the chocolate milk. - Prepare the cake mix as directed, substituting the coffee flavored chocolate mix for the water. - Pour the batter into 18 foil-line muffin cups until each is half full. - Place a Kiss in the center of each cup. - Spoon the rest of the batter on top of each Kiss to cover. - Bake for 18 minutes, or until the cake springs back when touched (touch, don't poke! - ). - Cool. - Frost with the espresso-flavored frosting. - If you want, you can garnish with some whipped cream and dust with cinnamon and cocoa for a cappuchino effect.
Onion Soup Ingredients: - 6 tablespoons (90 g) unsalted butter - 4 large onions, thinly sliced - 1 cup (250 ml) dry white wine or flat Champagne - 1 cup (250 ml) Beef Stock or, in England, imported beef or meat stock - 5 1/2 cups (1.4 L) Basic Chicken Stock or commercial chicken broth - 1 tablespoon kosher salt, or less if using commercial broth - Freshly ground black pepper, to taste - Twelve 3/4-inch (1.9-cm) diagonal slices Italian or French bread, toasted - 5 ounces (150 g) Gruyere cheese, coarsely grated (1 1/2 cups) - 1 cup (60 g) freshly grated Parmesan; or 1/2 pound (225 g) low-fat mozzarella cheese, sliced across into 32 slices Directions: - In a large wide pot, melt the butter over medium heat. - Add the onionsto keep them from stewing rather than browning, spread them in as close to a single layer as possible. - Cook, stirring occasionally, until they are very brown and soft, about 30 minutes; they will need more frequent stirring toward the end. - Stir in the wine and bring to a boil, scraping the bottom of the pan vigorously with a wooden spoon to get up all of the browned bits. - Continue scraping while pouring in the beef stock. - Then pour in the chicken stock. - Season with the salt and pepper. - Bring to a boil. - Lower the heat and simmer for 10 minutes. - The soup can be made ahead to this point and refrigerated for up to 3 days. - To gratine, preheat the broiler and, if necessary, return the soup to the simmer. - Lay 2 slices of toast in the bottom of each ovenproof bowl or crock, or make two layers of bread in a large earthenware casserole. - If using, mix together the Gruyere and Parmesan. - Pour the soup over the slices of bread. - Sprinkle the cheese mixture evenly over the soup. - Or, if using the mozzarella, lay 4 thin slices over the top of each serving or all the slices over the entire contents of the casserole. - Place the containers under the broiler for 3 to 4 minutes until bubbling and brown.