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Lobster and Sweet Corn Chowder Ingredients: - 3/4 pound bacon, julienne - 2 cups chopped yellow onions - 1 cup chopped celery - 1 cup diced carrot - 1 -1/2 teaspoon salt - 1/2 teaspoon cayenne pepper - 6 Bay leaves - 3/4 cup all-purpose flour - 8 cups chicken stock - 1 -1/2 pounds new potatoes, quartered - 1 cup fresh sweet corn - 1 teaspoon Crab Boil - 1 cup Half & Half - 1/2 cup fresh parsley, finely chopped - 5 whole lobsters, cooked and split in half - 1/4 teaspoon Tabasco Hot sauce - 1 teaspoon Worcestershire sauce Directions: - In a large nonstick stock pot, over medium heat, render the bacon for 10 minutes. - Stir in the onions, celery, and carrots. - Season the vegetables with salt, cayenne, and bay leaves. - Saute for 10 minutes, or until the vegetables are soft and tender. - Stir in the flour and cook for 10 minutes, stirring occasionally. - Stir in the chicken stock and bring up to a boil. - Add the potatoes and corn. - Stir in the Crab Boil. - Simmer for 15 minutes, or until the potatoes are fork tender. - Stir in the half & half and parsley. - Simmer the soup for 5 minutes. - Stir in the hot sauce and Worcestershire sauce. - Simmer the soup for 2 minutes. - Place one half of each lobster in a bowl. - Spoon the hot chowder over each half lobster.
Wild Rice and Vegetables Ingredients: - 6 cups cooked wild rice - 1 (3 7/8 ounce) cansliced olives, drained - 1 (4 ounce) can button mushrooms, drained - 1 large onion, chopped - 2 cups cherry tomatoes, halved - 8 ounces cheddar cheese, cubed - 1 12 teaspoons olive oil - black pepper Directions: - Combine all ingredients in slow cooker. - Cover and cook on low for 3 hours.
Brenda's Italian Bread Recipe Ingredients: - 5 1/2 c. Unsifted flour - 1 Tbsp. Salt - 1 Tbsp. Sugat - 1 Tbsp. Butter or possibly margerine - 2 pkt active dry yeast - 1 3/4 c. Very hot tap water (120 to 130 degrees) Cornmeal Corn or possibly other vegetable oil - 1 x Egg white - 1 Tbsp. Cool water Directions: - With the metal blade in place, add in 3 c. flour, salt, sugar, butter and yeast to bowl of processor. - Turn machine on and off rapidly 2 or possibly 3 times or possibly till butter is thoroughly cut into dry ingredients. - Add in half the water and turn processor on and off 4 times. - Add in 1 1/2 c. flour and remaining water. - Repeat on/off turns 4 times, then let processor run till a ball of dough formson the blades. - If the dough is too sticky (wet), add in remaining flour a few Tbsp. - at a time. - When correct consistency, let processor run 40 to 60 seconds to knead dough. - Turn dough out onto a lightly floured board and knead several times to create a smooth ball. - Cover with plastic wrap and a towel. - Let rest 20 min. - Divide dough in half. - Roll each half into an oblong 15 x 10 inches. - Beginning at wide side, roll tightly Healthy pinch seam to seal and taper ends by rolling gently back and forth. - Place on greased baking sheets sprinkled with cornmeal. - Brush dough with corn oil. - Cover loosely with plastic wrap. - Chill 2 to 24 hrs. - When ready to bake, remove from refrigerator. - Uncover dough carefully and let stand at room temperature for 10 min. - Make 3 ro 4 cuts on top of each loaf with edge of metal blade or possibly sharp knife. - Bake at 425 degrees for 20 min. - Remove from oven and brush with egg white beaten with cool water. - Return to oven and bake 5 - 10 min longer or possibly till golden. - Remove from oven and cold on a wire rack.
Horchata Ingredients: - 2 cups long grain white rice - 4 cups water - 1 (12 ounce) can evaporated milk - 1 cup sugar - 2 teaspoons vanilla - 1 teaspoon ground cinnamon Directions: - Place the rice in a bowl with enough hot water to cover it completely. - Seal bowl with plastic wrap and let stand, at room temperature, for six to eight hours, or overnight. - The next day, strain rice through a colander, discarding water. - Place one cup water and one cup milk in blender with one cup of rice. - Blend until liquified. - Pour into a pitcher. - Repeat with milk, water and rice. - Pour through a strainer to remove extra rice pulp. - Mix in sugar, vanilla and cinnamon and stir until sugar is completely dissolved. - Mix in remaining water, stir. - Chill thoroughly before serving. - Pour into tall, ice-filled glasses and serve.
Pita Triangles With Sun-Dried Tomato/Basil Dip Ingredients: - 1 (8 ounce) package cream cheese - 2 tablespoons mayonnaise - 14 cup sun-dried tomato packed in oil, drained, finely chopped - 1 tablespoon fresh lemon juice - 2 garlic cloves, smashed - 6 medium pita bread - 12 cup butter, melted - 1 teaspoon lemon pepper - 2 teaspoons fresh basil, finely chopped or 1 teaspoon dry basil - pepper Directions: - Mix together the Cream cheese,mayo,tomato, lemon juice& garlic, mix well. - Cut each pita into 12 bite size triangles, the trangles are double thickness, and place them on a cookie sheet. - Mix together the butter, lemon pepper, fresh basil and pepper. - Brush one side of each triangle with the butter mixture. - Bake in 350F oven for apprx 10 minutes or untilcrisp& browned. - Cool the pita chips& serve with the dip.
Hot And Spicy Cheese Dip Recipe Ingredients: - 1 pound Velveeta cheese - 1 can "Rotel" chilies and tomatoes Directions: - Cut cheese into chunks and heat in double boiler or possibly in microwave (70%). - If Rotel tomatoes are whole, chop; mix with melted cheese THOROUGHLY. - Serve hot with your favorite chips.
Corn Pancakes Ingredients: - 5 ears corn - 3 tablespoons unsalted butter - 3 large eggs - 3/4 cup whole milk - 1/4 pound fresh mozzarella - 1/4 cup all-purpose flour - 3/4 cup fine yellow cornmeal - 1 1/2 tablespoons coarse salt - 1 teaspoon freshly ground black pepper - about 1/4 cup vegetable oil Directions: - Cut enough kernels from cobs to measure 2 1/2 cups. - In a food processor pulse corn until coarsely chopped and slightly wet. - Melt butter and cool. - In a bowl whisk together butter, eggs, and milk. - Coarsely grate mozzarella and in a large bowl stir together with corn, flour, cornmeal, salt, and pepper. - Whisk in egg mixture until combined. - In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking. - Working in batches, drop 1/8-cup measures of batter into skillet to form pancakes about 2 inches in diameter (do not spread or flatten pancakes) and cook until edges begin to set and undersides are golden brown, about 1 1/2 minutes. - Flip pancakes and cook until undersides are golden brown and pancakes are cooked through. - Add more oil to skillet as necessary between batches. - Pancakes may be made 1 day ahead and chilled, covered. - Reheat pancakes in middle of a 350F. - oven until hot, about 15 minutes.
Bittersweet Chocolate Brownie Drops Recipe Ingredients: - 2 Tbsp. whole-wheat pastry flour - 2 Tbsp. Atkins Bake Mix - 1/4 tsp baking pwdr - 3 ounce unsweetened baking chocolate coarsely minced - 6 Tbsp. heavy cream - 2 Tbsp. unsalted butter - 2 lrg Large eggs room temperature - 3/4 c. granular sugar substitute Directions: - Heat oven to 375 degrees. - Line a baking sheet with parchment paper or possibly nonstick aluminum foil; set aside. - In a bowl, whisk pastry flour, bake mix and baking pwdr. - In a microwave-safe bowl, heat chocolate, cream and butter on 50 percent power 1 1/2 to 2 min, till butter is melted and chocolate is softened. - Let stand 5 min; stir till smooth. - With an electric mixer on medium speed, beat Large eggs and sugar substitute till light and fluffy. - Gradually beat the slightly hot chocolate mix into the egg mix. - Beat in flour mix on low speed just till combined. - Drop slightly rounded measuring teaspoonfuls of dough onto prepared sheet. - Bake 5 1/2 to 6 min, till just set but soft on top. - Transfer to a wire rack to cold completely. - Store in an airtight container. - This recipe yields 12 servings. - Comments: Keep whole-wheat pastry flour in your refrigerator for making low carb treats at home. - It provides just sufficient gluten to give baked goods a chewy texture. - Whole-wheat pastry flour is available at kingarthurflour.com
Marinated Lamb Riblets Ingredients: - 3 racks of lamb ribs weighing 3/4 pound each, each rack cut across the bone into three strips - 3 tablespoons soy sauce - 1 tablespoon hoisin sauce - 1 tablespoon chopped garlic - 1 tablespoon dry vermouth - Pinch dry mustard - Pinch five-spice powder - 1/2 scallion, trimmed and sliced into 1/4-inch rounds - 2 teaspoons rice wine vinegar - 1 teaspoon tarragon vinegar Directions: - With a sharp knife, cut between the ribs of the nine strips (three per rack) to divide into riblets. - Mix together all remaining ingredients in a bowl to create a marinade. - Add riblets and stir to coat well. - Let riblets marinate at least 3 hours, or overnight in refrigerator, turning them occasionally in marinade. - Preheat oven to 375 degrees. - Place riblets, separated, on a roasting pan or jelly roll pan. - Bake 35 to 50 minutes, depending on meatiness of ribs, basting every 10 minutes. - Serve hot.
Bottomless Brandied Fruit Crock Recipe Ingredients: - Mixed fruit Peaches Plums Apricots Berries Cherries Grapes Brandy Dark rum Directions: - * Use brandy or possibly rum for this recipe, with ripe, unblemished fruit in season. - Use a crock or possibly jar with tight fitting lid. - 1. - Remove stems from fruit but leave fruit whole. - Peel large fruits such as peaches, apricots and plums. - 2. - Place fruit carefully into the container of your choice. - Fill the container completely but without packing the fruit to avoid bruising. - 3. - Add in sufficient brandy or possibly rum to completely cover fruit. - Close container tightly and store at room temperature. - Let stand at least 3 weeks before using; 4 weeks is even better. - 4. - As you use the fruit replenish with more fruit and cover with more brandy or possibly rum. - * Use a variety of fruits and berries. - Some suggestions are: peaches, plums, apricots, grapes, blackberries, raspberries, cherries and nectarines. - Serving Ideas : Serve alone or possibly over ice cream or possibly plain cake.
Best Mashed Potatoes Ingredients: - 12 potatoes - 1 (16 oz (448 grm).) sour cream - 1 (8 oz (224 grm).) cream cheese - garlic salt Directions: - Make these potatoes the night before you use them. - Boil potatoes til tender (peeled) - Mash the potatoes, do not use any milk, just mash the potatoes by themselves. - Add the sour cream and cream cheese. - Sprinkle with garlic salt to taste. - Put in a big bowl covered and refrigerate overnight. - When you want them for your meal the next day, heat in oven for 1/2 hour at 350%.
Honey Beer Chicken Ingredients: - 1 whole Orange, Zest And Juice - 1/2 teaspoons Dry Mustard - 12 ounces, fluid Beer, Divided (I Used Blue Moon) - 3 cloves Garlic, Smashed - 2 Tablespoons Vegetable Oil, Divided - 1/2 teaspoons Salt - 1/2 teaspoons Pepper - 1- 1/4 pound Boneless, Skinless Chicken Breasts - 1/2 cups Thinly Sliced Shallots - 2 Tablespoons Reduced Sodium Soy Sauce - 1 Tablespoon Dijon Mustard - 2 Tablespoons Honey - 1/4 cups Chopped Parsley - Salt And Pepper, to taste Directions: - Combine the orange zest, juice, dry mustard, 3/4 cup of beer, garlic, 1 tablespoon of vegetable oil, salt and pepper in a bowl, whisk. - Put the chicken into a large non-reactive bowl or a zip top bag. - Pour the marinade over the chicken and marinate in the refrigerator for at least 30 minutes. - Place the remaining vegetable oil (1 tablespoon) a large skillet over medium heat. - Remove the chicken from the marinade and season with salt and pepper on both sides, to taste. - Saute the chicken in the pan until brown on both sides and almost cooked through, about 5-8 minutes on each side. - Remove the chicken from the pan and set aside, keep warm. - Add the shallots to the pan. - Stir the shallots and scrape up most of the browned bits on the bottom of the pan. - Cook until shallots are caramelized, about 5 minutes. - Meanwhile, combine the remaining 3/4 cup of beer, soy sauce, mustard, and honey in a small bowl, whisk to combine. - Once the shallots have caramelized add the mustard mixture to the pan, stir to combine scraping up any remaining browned bits. - Add the chicken back to the pan and simmer until the chicken is cooked through and the sauce has thickened. - The chicken should have been mostly cooked already but depending on the thickness may need a few minutes longer. - Just make sure the juices run clear before removing from heat. - Serve garnished with parsley. - Adapted from Cooking Light.
Butter Balls Chicken Soup Recipe Ingredients: - 3 lb Chicken - 1/2 c. Minced celery leaves - 1 x Bay leaf - 10 x Peppercorns - 1 tsp Salt - 5 c. Warm water - 1 c. Diced celery - 2 Tbsp. Minced fresh parsley - 2 Tbsp. Butter - 5 Tbsp. Flour (up to 6) - 1/4 tsp Salt Directions: - Cut chicken into portions, place in a saucepan with celery leaves, bay leaf, peppercorns, the one tsp. - salt and the water. - Bring to a boil, cover and simmer over low heat for about one hour, or possibly till chicken is tender. - Strain, then return broth to saucepan. - Cut chicken into small pcs, add in to broth with celery and parsley, then simmer. - To make the butter balls, cream butter, add in Large eggs and beat. - Gradually add in flour and the 1/4 tsp salt. - Beat hard till whole is like a very soft batter. - Drop by 1/4 or possibly 1/2 teaspoonfuls into broth, cover and let stand 5 min over low heat. - NOTES : The butter balls, very tiny dumplings, are called rivels in the West and dropsley in Ontario. - This combination makes a perfect light supper. - I sometimes replace the chicken soup in this recipe with a can of consomme and an equal amount of water.
Avocado Toast Ingredients: - 2 slices Warm Toast - 1 clove Garlic, Peeled - 1/2 Ripe Avocado, Peeled And Pitted Then Mashed - Kosher Salt And Black Pepper For Sprinkling - Extra Virgin Olive Oil For Drizzling Directions: - Rub garlic clove all over both pieces of warm toast. - Smear mashed avocado evenly on both pieces of toast. - Sprinkle with kosher salt and pepper. - Drizzle with extra virgin olive oil.
Tex Mex Bake Ingredients: - 1 (32 ounce) box 10-minute Success rice (use ONLY one rice bag) - cooking spray - 1 (10 ounce) candiced tomatoes and green chilies, undrained - 1 lb ground chuck, browned - 4 cups crushed tortilla chips - 1 (15 ounce) canseasoned pinto beans or 1 (15 ounce) can chili beans - 1 lb Velveeta cheese, cut into cubes, divided (kind used in rotel dips) - sliced green onion (optional) - sour cream (optional) Directions: - Prepare rice according to package directions; set aside. - Preheat oven to 350 degrees. - Spray a 13x9x2-inch baking dish with cooking spray. - In a medium bowl, combine rice, diced tomatoes, and ground chuck; set aside. - Cover baking dish bottom with chips. - Layer half of the cheese over the chips. - Top with beans and rice mixture. - Top with remaining cheese. - Bake, uncovered, for 15 minutes or until cheese is melted. - Garnish with sour and green onions, if desired.
Xochipilli's Hummingbirds in Song Ingredients: - 1 tablespoon vegetable oil - 8 chicken legs-thighs - 2 dried ancho chiles, stems seeds removed - 2 dried chipotle chiles, stems seeds removed - 12 cup soy sauce - 12 cup white wine vinegar - 23 cup sugar - 1 12 cups water - 14 cup chopped fresh cilantro Directions: - Heat oil in a large frying pan over medium-high heat. - Add chicken thighs and legs in a single layer, skin side down, and cook until browned on that side (5 minutes). - Remove with a slotted spoon and set aside. - Discard oil in pan, leaving any browned bits on the bottom. - Add chiles, soy sauce, vinegar, sugar, and 1 1/2 cups water to pan. - Bring to a boil over high heat, then reduce heat and simmer until slightly thickened (5 minutes). - Return chicken, skin side up, to pan. - Cover and simmer until no longer pink (15 minutes). - Transfer to a serving dish, cover with foil, and keep warm in a 200 degree F oven. - Meanwhile, simmer the sauce until it is reduced and coats the back of a spoon (25 minutes). - Remove chiles and discard. - Spoon sauce over chicken and garnish with cilantro.
Breakfast Fruit Bars Ingredients: - 1 1/2 cups oatmeal uncooked - 1 cup flour, all-purpose - 1/2 cup brown sugar packed - 1 teaspoon cinnamon - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup orange juice - 1/4 cup vegetable oil - 1 each eggs lightly beaten - 1 teaspoon vanilla extract - 6 ounces mixed dried fruit diced - 2 tablespoons rolled oats Directions: - Combine 1 1/2 cups oats, flour, sugar, cinnamon, soda and salt. - Combine juice, oil, egg and vanilla and add to dry ingredients. - Mix well. - Stir in fruit. - Spread into a 13x9 inch pan that has been sprayed with no- stick cooking spray. - Sprinkle with remaining oats. - Bake at 375 for 20 to 22 minutes or until lightly browned and edges pull away from sides of pan. - Cool completely. - Cut into bars. - Store tightly covered. - (Bars may also be frozen in individual bags.) - Thaw at room temperature or microwave on high for 30 seconds per bar. - Note: I have used dried pineapple in place of the dried mixed fruit for a variation.
Chocolate Marshmallow Cookies Recipe Ingredients: - 1/2 c. shortening - 1 c. sugar - 1 egg - 1/4 c. lowfat milk - 1 teaspoon vanilla - 1 3/4 c. flour - 1/2 teaspoon salt - 1/2 teaspoon baking soda - 1/2 c. cocoa - 18 marshmallows, cut in half Directions: - Combine all ingredients, except marshmallows. - Drop by heaping tsp. - onto baking sheet. - Bake 8 min at 350 degrees. - Remove from oven and press half of marshmallow into each cookie. - Bake 2 min more and cold. - Makes 3 dozen cookies.
Jens Enchiladas Ingredients: - 12 lb ground beef - 14 cup chopped onion - 2 tablespoons chopped green chilies (optional) - 1 (8 ounce) can tomato sauce - 8 flour tortillas - 2 cups shredded cheddar cheese - 8 ounces mild enchilada sauce (1 can) - 1 cup sour cream - 12 head lettuce, shredded - 2 cups vegetable oil (or enough to cover bottom of frying pan) Directions: - Brown hamburger, onions and chilis until hamburger is cooked and onions are transparent. - Stir in tomato sauce and 1C of cheese. - Heat oil in frying pan and place one tortilla into oil. - Cook for approx 15 seconds (or until soft) Remove from oil, and place on a paper towel covered plate. - Place a spoonful of the meat mixture in the center of tortilla, roll it up, and place in a greased baking dish - seam side down. - Continue this process until all 8 tortillas are filled. - Pour enchilada sauce over tortillas, sprinkle with rest of cheese, and bake at 350 degrees for 25 minute or until bubbly and cheese is melted.
Chicken Salad Panini Ingredients: - 2-1/2 cups chopped cooked chicken breasts - 1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise - 2 Tbsp. OSCAR MAYER Real Bacon Bits - 1 green onion, thinly sliced - 2 Tbsp. KRAFT Lite Ranch Dressing - 8 slices multi-grain bread - 1 large tomato, cut into 8 thin slices King Sooper's 1 lb For $0.99 thru 02/09 - 4 KRAFT Slim Cut Sharp Cheddar Cheese Slices Directions: - Combine first 5 ingredients; spread onto 4 bread slices. - Top with tomatoes, cheese and remaining bread slices. - Cook in preheated grill pan or skillet sprayed with cooking spray on medium heat 3 min. - on each side or until golden brown on both sides.
1945 BBQ Rub Ingredients: - 1 teaspoon black peppercorns - 1 teaspoon celery seed - 12 teaspoon cayenne - 12 teaspoon dried thyme - 12 teaspoon dried marjoram - 2 teaspoons paprika - 1 tablespoon mustard powder (I myself prefer Colman's) - 1 tablespoon brown sugar Directions: - Crush the peppercorns and celery seeds and mix all ingredients together. - Rub on meat before grilling etc.
Pleasant Pork Chops Ingredients: - 6 pork chops - salt and pepper to taste - 3 tablespoons butter - 1 onion, chopped - 1 clove garlic, minced - 3/4 cup chicken broth - 1 bay leaf - 1 cup sour cream - 2 teaspoons paprika Directions: - Saute onion and garlic in hot butter. - Remove from skillet. - Trim excess fat from chops and sprinkle with salt and pepper. - Brown chops in skillet; pour off fat. - Lower heat, add bay leaf and chicken broth. - Cook covered over low heat for 1 hour. - Transfer chops to a serving plate, but keep them hot. - Heat juices in skillet and reduce to half. - Add the sour cream, onion-garlic mixture and paprika, blending thoroughly. - Heat through, but don't boil. - Pour over pork chops and serve.
Good Luck Peas Ingredients: - 2 cups cooked black eyed peas - 2 cups shredded carrots - 1 cup shredded kale - 1 cup minced leek - 2 tablespoons lemon juice - 2 tablespoons red wine vinegar - 1 tablespoon olive oil - 1 teaspoon dried basil - 12 teaspoon dried sage - 14 teaspoon dry mustard Directions: - In a large bowl, combine the peas, carrots, kale and leeks. - In a small bowl, whisk together the lemon juice, vinegar, oil, basil, sage and mustard. - Pour over the peas and toss to combine.
Italian Crock Pot Chicken Ingredients: - 4 chicken breasts - 1 -2 ounce Italian salad dressing mix - 12 cup water - 1 (8 ounce) package cream cheese, softened - 1 (10 ounce) can cream of mushroom soup - 34 cup chicken broth Directions: - Put chicken breasts in bottom of crock pot. - Mix Italian dressing mix and water together and pour over chicken. - Cook for at least 6 hours on low. - One hour before serving, mix cream cheese, soup, and broth. - Pour over chicken. - Cook for another hour and serve with noodles, rice, or mashed potatoes.
Long Island Iced Tea Ingredients: - 1/4 cup sugar - 1/4 cup water - 1/2 teaspoon grated lemon rind - 2 tablespoons gin - 2 tablespoons light rum - 2 tablespoons white tequila - 2 tablespoons vodka - 2 tablespoons Triple Sec - 1/2 cup cola beverage - 2 lemon or orange slices, for garnish Directions: - In a small saucepan combine the sugar, water, and lemon rind. - Bring mixture to a boil and cook, stirring, for 1 minute, or until the sugar is dissolved. - Remove from the heat and cool. - Strain and discard lemon zest. - Combine gin, rum, tequila, vodka, triple sec, and the cooled lemon simple syrup in a cocktail shaker filled halfway with ice cubes. - Shake well. - Strain into 2 ice-filled Collins glasses and top with the cola. - Gently stir to combine. - Garnish with fruit slices and serve immediately.
Healthy Turkey Sloppy Joes Ingredients: - 1 lb lean ground turkey - 23 cup onion - 1 jalapeno pepper, diced - 12 cup green pepper, chopped - 12 cup red pepper, chopped - 1 (15 ounce) can stewed tomatoes - 1 (8 ounce) can tomato sauce - 2 tablespoons brown sugar - 2 tablespoons Worcestershire sauce - 1 teaspoon garlic powder - 12 teaspoon chili powder - 1 teaspoon mustard powder - 14 teaspoon salt substitute - 12 teaspoon black pepper - 2 tablespoons extra virgin olive oil Directions: - Remove seeds from jalapeno peppers and dice. - Dice onion and bell peppers. - Saute onion, jalapenos and green pepper in EVO then set aside. - Cook ground turkey crumbling into little pieces. - Drain and return to pan. - Add pepper and onion mixture you set aside. - Over med-high heat add all of the remaining ingredients into the pan. - Stir mixture and bring to a slight boil. - Lower heat, cover and simmer on low for 5-10 min to fuse flavors. - Serve on either sesame rolls or hamburger buns and top with low fat shredded cheddar. - If you like it hot, throw in 1 more jalepeno pepper.
Easy Marshmallow Chocolates in a Microwave Ingredients: - 100 grams Corn flakes (brown rice flakes are also ok) - 2 1/2 bars Store-bought chocolate bars ( Ghana is my favourite ) - 100 grams Marshmallows - 30 grams Margarine or butter Directions: - Put the marshmallows and chopped chocolate in a heatproof bowl. - Cover with plastic wrap, and microwave for 1 minute at 600W. - Stir, and microwave for another 1.5 ~ 2 minutes. - Remove from the microwave, and fold in the corn flakes over a double boiler. - Put in truffle cups, and it's done when it has hardened. - You can also transfer it to a tray, and cut out a shape with a cookie cutter. - It will be cute, too. - It seems like some people found difficulty when using their microwave. - If so, heat a thick pot or a frying pan over low heat, and add butter marshmallows chocolate cornflakes in that order.
Dave's Perfect Pasta Ingredients: - 1 lb capellini or 1 lb spaghetti - 4 ounces extra virgin olive oil - 14-12 teaspoon crushed red pepper - 6 cloves garlic, chopped - 14 teaspoon pepper - 1 teaspoon salt - 4 -6 large tomatoes, chopped - 1 ounce fresh basil, chopped - 3 ounces parmesan cheese, shredded Directions: - Add Olive oil to large skillet, warm using medium heat. - Saute garlic and crushed red pepper together about 5 minutes until garlic is golden. - Add tomatoes, pepper, and salt, continue to cook until tomatoes are tender 10-15 minutes . - Add Fresh Basil cook 5 additional minutes. - Pasta should be cooked"Al Dente" and well drained. - Combine all ingredients and serve hot topped with 1/2 oz of imported shredded Parmesan Cheese. - Enjoy!
Crispy Oven Fried Chicken Recipe Ingredients: - 1 fryer, cut in serving pcs - 1 c. cornflake crumbs - 2 to 3 tbsp. Canola oil - 1 teaspoon poultry seasoning (optional) - Salt and pepper to taste Directions: - Preheat oven to 400 degrees. - Remove all skin from chicken pcs, rinse and pat dry thoroughly. - Sprinkle with seasoning, rub with oil and roll in the crumbs. - Let stand for few min to "set" the coating. - Place in oiled pan. - Don't crowd. - Bake 45 min or possibly more. - Serves 4.
Bistro Broccoli Salad Ingredients: - 2-1/2 cups (600 ml) yogurt, plain non-fat - 1/2 cup (125 ml) reduced-fat mayonnaise - 1/4 cup (60 ml) sugar - 1/4 cup (60 ml) red wine vinegar - 1-1/2 tsp (7 ml). salt - 1 tsp (5 ml). celery seed - 1/4 tsp (1 ml). white pepper - 24 eggs, large, peeled, hard-cooked, coarsely chopped - 2 lbs (.9 kg). fresh broccoli flowerettes - 28 oz (784 grm). seedless red grapes - 1-1/4 cups (300 ml) red onion, finely chopped - 1/2 cup (125 ml) dry roasted sunflower seeds Directions: - In mixing bowl or blender, thoroughly blend yogurt, mayonnaise, sugar, vinegar, salt, celery seed and white pepper; cover and refrigerate. - In large bowl, combine eggs, broccoli, grapes, onion and sunflower seeds. - Blend in dressing. - Cover and refrigerate salad until serving.
Twice Nuked Potatoes Ingredients: - 4 large idaho potatoes - 1 bunch green onion, chopped - 1 cup shredded cheddar cheese - 12 slices bacon, cooked and crumbled - 1 egg - 14 cup sour cream - salt - pepper Directions: - Wash and pierce potatoes. - Cook in microwave until a knife will go all the way through potato easily (times will depend on size of potatoes and microwave wattage, but about 10 minutes or so is the average for me). - Cut top off each potato lengthwise. - Scoop out most of potato flesh trying not to go all the way through skin. - In large mixing bowl add potato, green onions, cheddar cheese (reserve some for top), egg, bacon, sour cream, and salt & pepper (remember to add plenty of salt). - Smoosh everything together with a potato masher. - Add mixture back to skins, mounding it up. - Sprinkle with reserved cheese. - Nuke again until cheese is melted (about 3 minutes). - Note: I do all of this while the potatoes are still hot so that the egg gets a little pre-cooking from the heat of the potatoes and that, combined with the 3 minutes in the microwave, will cook the egg just fine. - Remember that microwaves cook from the inside out so the egg will be cooked before the cheese melts. - Enjoy!
Farfalle with Asparagus, Roasted Shallots and Blue Cheese Ingredients: - 1 1/2 pounds medium shallots (about 24), peeled, halved lengthwise - 4 tablespoons olive oil - 1 cup fresh breadcrumbs made from French bread - 1 1/2 pounds farfalle (bow-tie) pasta - 2 pounds thin asparagus, trimmed, cut diagonally into 11/2-inch pieces - 1 pound creamy blue cheese (such as Saga blue or Gorgonzola), cut into 1/2-inch pieces Directions: - Preheat oven to 375F. - Toss shallots with 2 tablespoons oil on baking sheet; spread in single layer. - Sprinkle with salt and pepper. - Bake until tender and golden brown, stirring occasionally, about 35 minutes. - Stir 2 tablespoons oil and breadcrumbs in skillet over medium heat until crumbs brown, about 4 minutes. - (Shallots and crumbs can be made 8 hours ahead. - Cover separately; keep at room temperature.) - Cook pasta in large pot of boiling salted water 10 minutes. - Add asparagus; cook until asparagus is crisp-tender and pasta is tender but still firm to bite, about 4 minutes. - Drain pasta and asparagus. - Transfer to large bowl. - Immediately add blue cheese and shallots. - Toss until cheese melts and pasta is well coated. - Season with salt and pepper. - Transfer to bowls. - Sprinkle with breadcrumbs.
Dulce De Leche Cake Ingredients: - 2 cups dulce de leche ice cream - 1 lb cake - 1 (8 ounce) container whipped topping - 12 cup pecans, chopped - 1 14 cups shredded coconut Directions: - Slice pound cake into two layers. - Soften ice cream until spreadable. - (not melting, just soft). - Place bottom layer of pound cake in a foil-lined pan the same size as the cake. - Place two cups of Dulce de Leche ice cream over the layer and spread evenly. - Top with remaining pound cake layer and press gently over the ice cream. - Cover the cake with foil and freeze for 30 minutes or more. - Remove frozen ice cream cake from foil lined pan and place on a cake platter. - Ice cake with thawed whipped topping. - Sprinkle cake with chopped pecans and shredded coconut. - Keep in freezer until ready to serve. - Can use Angel Food cake if you prefer. - I have use both and prefer pound cake because of the density of the cake.
Mango and Pineapple Crumble Ingredients: - 1/2 cup all-purpose flour - 13 cup old-fashioned rolled oats - 1/4 cup plus 3 Tbs. packed light brown sugar, divided - 1 1/4 tsp. ground cinnamon, divided - 3/4 tsp. grated nutmeg, divided - 1/4 tsp. ground allspice, divided - 1/4 tsp. salt - 5 Tbs. chilled vegan margarine, cut into pieces, divided - 1/2 cup raw pecans, coarsely chopped - 2 Tbs. unsweetened shredded coconut - 3 mangoes, peeled, pitted, and cut into 1-inch cubes (2 1/2 cups) - 1/2 pineapple, peeled, cored, and cut into 1-inch cubes (2 1/2 cups) Directions: - Preheat oven to 375F. - Coat 8-inch-square glass baking dish with nonstick cooking spray. - Combine flour, oats, 1/4 cup brown sugar, 1/2 tsp. - cinnamon, 1/4 tsp. - nutmeg, 1/8 tsp. - allspice, and salt in medium bowl. - Add 4 Tbs. - margarine, and rub with fingertips until mixture forms coarse meal. - Press together until mixture begins to form moist clumps. - Stir in pecans and coconut. - Combine remaining 3 Tbs. - brown sugar, 3/4 tsp. - cinnamon, 1/2 tsp. - nutmeg, and 1/8 tsp. - allspice in large bowl. - Add mangoes and pineapple, and toss to coat. - Transfer to prepared baking dish; dot top with remaining 1 Tbs. - margarine. - Sprinkle oat topping over mango mixture. - Bake 40 minutes, or until topping is golden brown and juices bubble. - Cool 10 to 20 minutes. - Serve warm.
Pollard's Perfect Pancakes Ingredients: - 2 cups flour - 4 12 teaspoons baking powder - 34 teaspoon salt - 4 12 tablespoons sugar - 2 eggs - 1 34-2 cups milk (depending on how thick you like your pancakes) - 4 12 tablespoons oil - 12 teaspoon vanilla Directions: - Mix dry ingredients together. - In seperate bowl mix wet ingredients. - Add wet ingredients to the dry. - Stir quickly until just mixed and batter lumpy. - Drop on a hot griddle. - Try adding strawberries, blueberries, or raspberries to the batter, but do not over stir. - I also sometimes will add a scoop of protein powder to my dry ingredients. - You will need to add a little more milk to the recipe if you do.
Lobster Pierogi Ingredients: - 1/2 cup sour cream - 6 tablespoons unsalted butter, softened - 1 large egg, lightly beaten - 1 tablespoon minced chives - Freshly ground pepper - 2 cups all-purpose flour - 1 large Yukon gold potato (1/2 pound) - 2 tablespoons half-and-half or heavy cream - 4 ounces cooked lobster meat, cut into 1/4-inch pieces - Salt Directions: - In a medium bowl, combine the sour cream with 4 tablespoons of the butter, the egg, the chives and 1 teaspoon of pepper. - Using your hands, work in the flour. - Turn the dough out onto a work surface and knead until smooth and elastic. - Shape the dough into two 6-inch disks, wrap in plastic and let rest at room temperature for 30 minutes. - Meanwhile, in a medium saucepan, boil the potato in water to cover until tender, about 20 minutes; drain. - Peel and press through a ricer or sieve into a medium bowl. - Stir in the remaining 2 tablespoons of butter and the half-and-half, then add the lobster meat. - Season with salt and pepper and let cool completely. - On a lightly floured work surface, roll out 1 piece of the dough to a 15-inch round about 1/8 inch thick. - Using a 3-inch biscuit cutter or a glass, cut out 12 to 15 rounds. - Brush each round lightly with water and spoon 1 scant tablespoon of the lobster filling in the center. - Fold the dough over the filling to form half moons, pressing out the air; press and crimp the edges to seal. - Arrange the finished pierogi so they don't touch on a baking sheet lined with wax paper. - Repeat with the remaining dough and filling.
Beef Potpie Ingredients: - 1/2 cup flour, all-purpose - 1/4 cup milk - 1 teaspoon dry mustard - 1 cup water - 1 tablespoon worcestershire sauce - 1 can stock - 1 cup onions chopped - 1 pound ground beef, extra lean - 1 tablespoon parsley flakes dried - 1/2 teaspoon garlic powder - 1/2 teaspoon black pepper - 1/4 teaspoon thyme dried - 1 package frozen peas & carrots mix - 6 ounces mushrooms sliced - 1 can biscuit baking mix (bisquick) Directions: - Combine the first 3 ingredients in a bowl; stir well. - Gradually add water and next 2 ingredients, stirring with a wire whisk until blended; set aside. - Cook the onion and beef in a large saucepan coated with cooking spray over medium-high heat until browned, stirring to crumble; drain in a colander. - Return beef mixture to pan. - Add parsley and next 5 ingredients; stir well. - Add broth mixture; cook over medium heat for 15 minutes or until thickened, stirring constantly. - Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. - Carefully split biscuits in half horizontally, and place over beef mixture. - Bake at 400F (200C). - for 10 minutes or until biscuits are lightly browned.10
Tomato Basil Ingredients: - 2 mozzarella cheese (the soft kind, in a log) - 4 -5 tomatoes (the big kind) - 1 baguette - 4 -5 cups sweet basil - 1 -3 tablespoon balsamic vinegar (as much as you prefer) - 3 -4 tablespoons olive oil (as much as you prefer) - 2 -4 teaspoons salt (optional) - 3 -5 teaspoons pepper (optional) Directions: - Slice the mozzarella logs into 1/2 inches or so slices and the big tomatoes about he same and the baguette a bit bigger.Cut the bigger tomato slices in half. - *optional drizzle olive oil and balsamic on the bottom of the plate. - put the bread down on the plate then the sliced tomato and mozzarella and basil on top of the bread. - shake on some salt and pepper then pour over olive oil and balsomic vinagar.
Migdy's Cream Cheese Dip Ingredients: - 1 (8 ounce) package cream cheese - 1 (24 ounce) bottlemexican salsa - 4 cups chopped lettuce - 3 chopped tomatoes - 2 cups shredded Mexican blend cheese Directions: - In medium deep square dish, spread cream cheese (evenly). - Add salsa, lettuce and tomatoes. - Spread with cheese and serve.
Turkey Tonnato Ingredients: - One 6 1/2-ounce can tuna in water, drained - 1/2 cup rinsed and drained canned chickpeas - 1/4 cup plain yogurt - 1/2 cup extra-virgin olive oil - 1/4 cup chopped drained capers - 1/2 cup chopped mixed herbs, such as tarragon, chives and dill - Kosher salt - Pepper - 1 pound thinly sliced roast turkey breast Directions: - In a food processor, combine the tuna, chickpeas and yogurt. - With the machine on, drizzle in the olive oil until the sauce is smooth. - Transfer to a medium bowl, stir in the capers and herbs and season with salt and pepper. - Spoon over the turkey and serve.
Baked Shells with Cherry Tomatoes Ingredients: - 2 tablespoons butter for the baking dish - 3 cups Marinara Sauce (page 130) - 1 pound dried pasta shellspreferably large (not giant), about 1 1/2 inches - 10 ounces (1 box) cherry or grape tomatoes, cut in half - 3/4 cup freshly grated Parmigiano-Reggiano or Grana Padano - 1 1/2 cups shredded low-moisture mozzarella (see box, page 197) - 10 ounces fresh mozzarella, small whole bocconcini or ciliegine, or cut into 1-inch pieces if larger - 1/4 cup shredded fresh basil leaves - A 14-inch skillet for tossing the pasta and fillings - A 3-quart baking dish for a heaping dish, or a 4-quart dish for a shallower dish with a larger, crispy top Directions: - Preheat the oven to 400. - Butter the bottom and sides of the baking dish, and spread half the marinara sauce in the bottom. - Cook the shells until slightly underdone, a minute or two less than package directions. - While the pasta is cooking, heat the remainder of the sauce in the skillet. - Drain the cooked pasta in a colander, shake off excess water, and dump it into the pan. - Toss pasta with sauce until coated, over medium-low heat, then toss with the sliced tomatoes for a minute or so to heat and soften them, but dont break them up. - Off the heat, toss the shells with half the grated hard cheese and half the shredded mozzarella, and turn everything into the baking dish. - Scatter the fresh mozzarella balls or pieces and the shredded basil all over, and fold them into the pasta. - Spread the pasta level in the dish, sprinkle the remaining shredded cheese all over, and then the remaining grated cheese. - Bake, uncovered, for 30 minutes, or until the top is crusty and nicely colored.
Ginger Pork (Eat with Lotus Root) Ingredients: - 5 slice Pork (Thinly sliced, about 5 mm) - 1 Lotus root - 1 Sesame oil - 2 tbsp Soy sauce - 2 tbsp Mirin - 1 tbsp Sake - 1 Ginger (grated) - 1 tbsp White flour Directions: - Thinly slice lotus root. - Mix the ingredients marked (). - Heat sesame oil in a pan, and fry pork and lotus root over medium heat. - When colour changes, sprinkle flour and cook for about 1 minutes. - Turn over the pork. - When both sides are cooked, drizzle flavouring ingredients from the edge of the pan, and thicken the sauce.
Corn & Crab Soup Ingredients: - 1 (10 1/4 ounce) can cream of mushroom soup - 1 lb crabmeat - 12 cup butter - 1 cup onion, chopped - 12 cup green onion, chopped - 14 cup green bell pepper, chopped - 1 pint whipping cream - 1 cup whole milk - 1 (10 1/4 ounce) cream of potato soup - 2 (14 3/4 ounce) cans cream-style corn - 12 lb bacon, fried and crumbled - 2 teaspoons salt - 12 teaspoon garlic powder - 1 teaspoon pepper - 3 tablespoons parsley, chopped Directions: - Saute seasonings in butter until soft. - Add all other ingredients. - Simmer about one hour.
Parsley-Vinegar Sauce Ingredients: - 1 cup packed fresh parsley leaves (about 1 ounce) - 1 tablespoon extra virgin olive oil - 1 small garlic clove, peeled - Salt and freshly ground black pepper - 1/3 cup rice vinegar, sherry vinegar, or other good-quality, fairly mild vinegar Directions: - Put the parsley in a food processor along with the oil, garlic, a pinch of salt, and 1/4 teaspoon pepper. - With the machine on, drizzle the vinegar through the feed tube until the parsley is pureed. - Add 1 tablespoon of water and pulse the machine on and off a couple of times; taste. - The mixture should be sharp, but not overpoweringly so. - If it seems too strong, add a little more water (the texture will be quite loose, something like thick orange juice). - Taste and add more salt and pepper if necessary. - Pass the sauce at the table, using a spoon to serve it. - Add toasted walnuts or pine nuts, about 2 tablespoons, after the water. - Pulse just until the nuts are chopped. - Add the chopped white of a hard-cooked egg or two. - Add grated Parmigiano-Reggiano or other hard cheese to taste, at least 2 tablespoons. - Substitute a shallot for the garlic to weaken the sauces bite.
Easy Chicken Pie Ingredients: - 1 cooked boneless skinless chicken breast - 1 cup peas - 1 (8 ounce) can sliced mushrooms or 1 (8 ounce) can fresh mushrooms, sliced and sauteed - 1 cup milk - 2 tablespoons Wondra Flour - 1 tablespoon butter - 1 cup sharp cheddar cheese, shredded - salt and pepper - 1 (2 sheet) packageof flaky pastry dough Directions: - Line a 9inch pie dish with flaky pastry, set aside. - Slice the second sheet of pastry into half inch wide ribbons and sett aside. - Cut the chicken into small (1/2 inch square) cubes. - Set aside. - Put the flour, salt, pepper and milk in a microwavable dish. - Whisk together, then add the butter to the mixture. - Microwave the milk mixture for three minutes on high, whisking thoroughly every minute. - Add chicken, mushrooms, peas and half the cheese to the white sauce. - Mix well, then place in unbaked pie shell. - Sprinkle remaining cheese over chicken mixture. - Lay reserved pastry strips over the pie to form a lattice. - Brush with milk, then bake for 35-40 minutes at 400F.
Light and Moist! Kabocha Cake Ingredients: - 100 grams Cake flour - 1/2 tsp Baking powder - 1/2 tsp Cinnamon - 100 grams Unsalted butter - 90 grams Granulated sugar - 2 Eggs (L) - 120 grams Mashed kabocha squash - 1 tbsp Heavy cream - 40 grams Red grapes (or raisins) - 1 dash Rum essence or rum (optional) - 1 powdered sugar + egg white Icing - 1 optional Kabocha seeds - 1 optional Silver dragees Directions: - Bring the butter and eggs to room temperature. - Mix the ingredients together and sift 3 times. - Put the butter in a bowl, and mix with a handheld mixer on the low-speed setting until white and creamy (you can use a whisk too). - Add the granulated sugar in 3 batches. - Beat the butter and sugar with the hand mixer on low speed until fluffy. - Beat the eggs, and add to the bowl little by little, with the hand mixer set on medium speed. - Add the mashed kabocha squash and heavy cream, and keep mixing. - When everything is well mixed, add the ingredients all at once. - Mix it in with a rubber spatula using a cut-and-fold motion. - Don't overwork the batter! - Just before the batter loses its flouriness, add the red grapes (or raisins) and rum (or rum essence), and mix until the batter is not floury anymore and turns glossy. - Divide the batter between the 4 molds. - Bake in a preheated 360F/180C oven for 20 minutes. - They are done if a bamboo skewer inserted in the middle comes out clean. - While the cakes are baking, mix the powdered sugar with a little egg white to make a rather stiff icing. - Drizzle the icing over the cakes while they're still warm. - Decorate the cakes before the icing hardens with kabocha seeds and silver dragees, and they're done! - You can just dust the cakes with powdered sugar instead of putting on icing and they'll be just as cute. - The cakes are so soft and moist! - The raisins and the hint of cinnamon are keys to their wonderful flavor. - How about wrapping them like this to give as gifts? - The recipients are sure to be happy!
Summer BBQ Salad Ingredients: - 3 cup cooked chicken, chopped - 2 ear corn on the cob, cooked and kernels removed, or 1 cup frozen or canned - 3/4 cup black beans - 1 red pepper, chopped - 1/2 red onion, chopped - 1/4 cup cilantro, chopped - 1/2 cup ranch dressing or mayonnaise - 1/2 bbq sauce - 1 lime - 1 salt and pepper to taste - 1 avocado, tomato, jalapenos, tortilla chips optional Directions: - Add chicken, corn, beans, red pepper, onion and cilantro to a large bowl - In a separate bowl, mix ranch and bbq sauce - Add sauce to chopped chicken and vegetables, mix - Squeeze lime juice over, mix - Salt and pepper to taste - Optional ingredients: chopped avocado, tomato or jalapenos - Optional: Serve in avocado halves, hollowed out tomatoes or with tortilla chips
Almond Coffee Snow Balls Recipe Ingredients: - 1/2 c. Butter, softened - 2 Tbsp. Sugar - 1 1/2 tsp Instant coffee Or possibly espresso coffee pwdr - 1/2 tsp Almond extract - 1 c. All-purpose flour - 1 c. Whole natural almonds, toasted * and very finely minced Powdered sugar Directions: - Heat oven to 350 degrees. - Finely chop toasted almonds. - Coat baking sheet with vegetable cooking spray or possibly line with baking parchment. - In large mixer bowl beat butter, sugar, coffee pwdr and almond extract till fluffy. - Fold in flour and almonds to blend thoroughly. - Form mix into 1-inch balls and place 1 inch apart on baking sheet. - Bake in center of oven 15 to 18 min till set and bottoms are lightly browned. - Cold 5 min, then remove to racks to cold. - Coat with powdered sugar while still hot. - When completely cold, store in airtight container. - Servings: 36 cookies - * To toast almonds, spread in an ungreased baking pan. - Place in 350 degree oven and bake 5 - 10 min or possibly till almonds are light brown; stir once or possibly twice to assure even browning. - Note which almonds will continue to brown slightly after removing from oven.
Spicy Crab and Vermicelli Ingredients: - 1 pound vermicelli - Salt - 2 tablespoons extra-virgin olive oil, 2 turns of the pan - 1 tablespoon butter, cut into small bits - 1/2 to 1 teaspoon crushed red pepper flakes, eyeball it, medium to spicy heat level - 2 cloves garlic, chopped - 2 shallots, thinly sliced - 1/2 pound shiitake mushrooms, stemmed and thinly sliced - 1/4 cup dry sherry or Marsala - 8 ounces, drained weight, lump crabmeat, shredded - 1 (28-ounce) can crushed San Marzano tomatoes - 1/4 cup half-and-half or cream, eyeball it - Shredded Romano or Parmigiano, your pick, optional - 10 to 12 basil leaves, shredded Directions: - Place a large pot of water on to boil. - Add pasta and salt water. - Cook to al dente. - While water comes to a boil, heat a deep skillet over medium heat. - Add extra-virgin olive oil and butter. - To warm oil and butter add crushed red pepper flakes, garlic and shallots, saute 3 minutes, add shiitake mushrooms and cook until tender, 3 to 4 minutes more. - Deglaze the pan with sherry or Marsala wine, scatter in crabmeat - feeling for shell bits as you go. - Warm the ingredients through, a minute or so, stir in tomatoes and heat through, 2 to 3 minutes. - Stir in half-and-half or cream and reduce heat to lowest setting. - Drain pasta when cooked to al dente and toss with sauce and crab. - Top with cheese, if using, and basil.
Wild Rice Soup Ingredients: - 1 cup wild rice - 3 cups chicken broth - 1 lb bacon, cut into small pieces - 1 onion, chopped - 1 pint half-and-half - 1 cup canned sliced mushrooms, drained - 1 (2 ounce) can condensed cream of potato soup - 1 (1 ounce) jar Cheez Whiz - 2 cups water Directions: - Heat oven to 350 degrees. - Place rice and broth in casserole dish. - Bake, covered for 1 1/2-2 hours. - (This should make about 3 c. of rice). - Fry bacon until crisp in a Dutch oven or large saucepan. - Drain off most of the grease and saute onion in rest of grease. - Add half& half, mushrooms, potato soups, cooked rice, cheese and the 2 cups of water. - Heat thoroughly over low heat until hot. - It freezes well!
Crustless Apple Pie Ingredients: - 4 large apples - 2 tbsp rendered bacon fat or butter/margerine - 2 tbsp sugar - 1/2 - 1 teaspoon cinnamon Directions: - Core and slice apples into eighths (peeling is optional) . - Melt fat over medium heat in a cast iron pan. - Once melted, lay in enough apples to cover the bottom of the pan, then pour in the rest. - You want to do the first layer carefully so the fat doesn't splatter when you dump it all in. - Then stir or toss apples to coat them all evenly. - Add about a half teaspoon of cinnamon, just enough for a light dusting over all the apples. - Plus a table spoon of sugar, and stir it again. - Put a lid on, turn the heat down very low, and leave it covered for about 15 minutes. - Stir once halfway through. - Check to see that they're fork-tender. - (Make sure you let all the steam from the bottom of the lid run back into the pan. - You'll need that liquid later.) - If they're still crunchy in the middle, simmer for another five minutes at a time until they're soft all the way through. - Then taste one. - If it needs more cinnamon, add some. - Add the remaining sugar and stir. - With the liquid that has come out of the apples, plus the sugar you just added, you've got the makings of a nice syrup. - Leave lid off, turn heat up to medium, and stir constantly as the liquid thickens up. - Don't leave it alone, it can burn very easily. - Top with whipped cream, if desired, and drizzle syrup over the top.
Chicken Broth, Noodles & Vegetables in a Jar Ingredients: - 3 -4 cups dry egg noodles - 2 tablespoons cornstarch - 2 tablespoons dried onion - 1 tablespoon dried celery - 1 -2 tablespoon dried cilantro - 12 tablespoon alpine touch seasoning (garlic, salt & pepper) - 2 tablespoons chicken bouillon granules - 1 bay leaf - 1 quart cold water plus 1 cup water - 2 cooked chicken breasts, cubed or 2 cooked chicken breasts, sliced - 2 tablespoons margarine (optional) or 2 tablespoons butter (optional) Directions: - In large stock pot bring two quarts water to a boil, carefully lift out & add dry egg noodles and cook until ala dente. - Drain. - While noodles are cooking, pour the remaining contents of the jar into a large cooking pot and add the cold water. - Stir until mixed. - Bring to a simmer, add the cooked chicken and margarine,if desired. - Add the cooked noodles. - If the sauce is too thick for you add a little water.Finish cooking the noodles. - Heat and serve. - To pack in the Jar:. - Add cornstarch. - Dried onions. - Dried celery. - Dried cilantro. - Alpine Touch seasoning or a mix of garlic salt and pepper, dried. - Chicken broth granules. - Place a square of plastic wrap after the granules. - Then, the dry egg noodles. - I use Miracle Whip quart jars, mayonnaise jars with regular and wide mouth lids and seals. - If lids and seals are unavailable, you can use plastic wrap and cover the top with cotton material and a tight ribbon on the rim.
Singapore Noodles Ingredients: - 4 dried shiitake mushrooms - 6 ounces rice vermicelli - 3 tablespoons vegetable oil - 4 teaspoons hot curry powder - 2 garlic cloves, minced, divided - 12 cup chicken broth - 2 tablespoons soy sauce - 1 teaspoon chili paste - 2 teaspoons sugar - 12 teaspoon kosher salt - 1 12 tablespoons oyster sauce - 1 tablespoon minced ginger - 12 cup very thinly sliced celery - 12 cup thinly sliced onion - 12 cup very thinly sliced bell pepper - 1 cup bean sprouts, rinsed and drained - 4 scallions, sliced into 2-inch pieces - 12 lb raw small shrimp - 6 ounces Chinese barbecue pork, in 2-inch slivers Directions: - Soak mushrooms in hot water about 15 minutes. - Slice caps thinly discard stems. - Soak rice noodles 10 minutes in very hot water to cover. - Drain noodles well and spread on a kitchen towel to dry. - Combine broth, soy sauce, chili paste,salt and sugar,set aside. - In a small saucepan, saute garlic and curry powder in 1 tablespoons of the oil over medium heat for 20 seconds. - Add broth mixture and simmer, covered, for 5 minutes. - Add oyster sauce; set aside. - In a large saute pan or wok, heat another 1 tbs oil over high heat. - Add remaining garlic and ginger, fry until garlic starts to turn golden. - Add celery, onion, pepper, scallion, shiitakes and sprouts; stir-fry for a few minutes. - Remove vegetables from pan and set aside. - Heat the remaining 1 tablespoons of oil over high heat. - Stir-fry shrimp until barely cooked 1 or 2 minutes. - Add pork; toss well. - Add noodles, vegetables, and sauce mixture. - Mix thoroughly to coat noodles with the sauce. - Serve.
Zombie Ingredients: - 15 ml white jamaican rum - 15 ml golden jamaican rum - 15 ml dark Jamaican rum - 15 ml apricot brandy - 30 ml papaya nectar - 60 ml pineapple juice - 10 ml grenadine - 15 ml overproof rum - ice cube - 1 pineapple, wedge - 2 maraschino cherries Directions: - Place all ingredients except overproof rum in mixing jug. - Stir well. - Strain into a tall glass, holding back the ice cubes. - Top with overproof rum and garnish with pineapple wedge and the cherries.
Salad: Steak, Mushrooms, and Blue Cheese Ingredients: - 2 cups salad greens - 1 tablespoon butter - 4 ounces small mushrooms, sliced - 12 red onion, thickly sliced - 3 ounces beef strip steaks - 1 ounce blue cheese, crumbled - 2 tablespoons balsamic vinaigrette (use Basic Vinaigrette, made with balsamic vinegar) Directions: - Cook the steak, using your preferred method. - I like medium-rare for this salad. - Let the steak rest for five minutes under a foil tent, and then slice thinly against the grain. - Meanwhile, melt the butter in a saute pan over medium heat. - Once the butter begins to foam, add the onion slices and a pinch of salt, and cook until the onion starts to soften. - Add the mushrooms with another pinch of salt. - Cook, stirring occasionally, until the mushrooms give liquid. - Keep cooking until the liquid cooks away and the mushrooms start to brown. - Arrange the mushroom mixture and steak strips on top of the salad greens. - Scatter the blue cheese crumbles on top. - Pour the dressing over the salad.
Fried Quail Ingredients: - 6 quail, cut up - 2 teaspoons salt - 12 teaspoon black pepper - 13 cup olive oil or 13 cup salad oil - 2 large eggs, beaten - 34 cup fine dry breadcrumb - 34 cup grated parmesan cheese - lemon slice (for garnish) - parsley (for garnish) Directions: - Wash quail& wipe dry. - Rub with salt& pepper. - Mix breadcrumbs& Parmesan cheese together. - Dip quail in beaten eggs, then breadcrumb mixture. - Fry in hot oil until quail is tender and browned on all sides. - Serve garnished with lemon and parsley if desired.
Baby Beef Wellingtons Ingredients: - 600g eye-fillet of beef, cut into 4 even-sized pieces Safeway 1 lb For $5.99 thru 02/09 - 20g butter - 2 teaspoons KRAFT Bonox - 1 tablespoon finely chopped thyme - 1 cup finely chopped button mushrooms - 1 packet (125g) chicken liver pate - 375g packet puff pastry Directions: - Heat the oil in large pan; add beef; cook until browned all over. - Remove from pan and cool. - Add butter, Bonox and thyme to the same pan and cook the mushrooms until tender. - Cool - Spread the pate thickly and evenly over beef. - Top with the mushroom mixture, pressing firmly to stick to pate. - Wrap the pastry around individual fillets; press edges to seal and enclose. - Place seam side down on a greased oven tray. - Bake at 200 degrees C for 20-30 minutes or until pastry is golden brown. - Serve immediately.
Smoked Whitefish and Crayfish Salad Ingredients: - 20 haricots verts (French green beans), trimmed, blanched - 2 tablespoons red wine vinegar - 1 tablespoon horseradish - 1 tablespoon chopped dill - 1/4 cup diced red onion - 1/2 cup low-fat sour cream - 1/2 cup non-fat yogurt - Salt and black pepper - 1/2 cup diced celery - 1 cup English cucumbers, peeled and sliced into half moons - 24 crayfish tails, cooked - 1 cup smoked whitefish, meat only, flaked - 3/4 cup chopped mixed greens Directions: - To blanch the haricots verts, add beans to boiling, salted water for 20 seconds. - Remove beans from boiling water and add to ice water to preserve coloring and prevent further cooking. - In a mixing bowl, combine the red wine vinegar, horseradish, dill, red onion, sour cream, and yogurt. - Season with salt and pepper, to taste, and set aside. - In separate bowl, fold together the celery, cucumbers, haricots verts, crayfish, and whitefish. - Combine the dressing with the crayfish vegetable mixture. - Fold in mixed greens, season, and serve.
Best Basic Hummus Ingredients: - 1 clove garlic - 2 teaspoons tahini - 1 (15.5 ounce) can chickpeas - 1 fresh squeezed lemon juice, juiced - 1 teaspoon salt - 2 tablespoons parsley, roughly chopped Directions: - Put all ingredients, except parsley in a blender or food processor. - Puree the mixture until smooth, then use a spoon to fold in the parsley. - Use a rubber spatula to transfer the hummus to a serving bowl, and serve immediately. - This hummus can be stored, covered and chilled, for up to 1 week.
Beef Tenderloin With Gorgonzola and Green Pepper Cream Sauce Ingredients: - 5 lbs beef tenderloin - 2 tablespoons corn oil - 3 cups heavy cream - 12 cup white wine - 1 tablespoon minced shallot - 2 teaspoons green peppercorns - 12 cup veal stock (can sub beef stock or pan drippings) - 2 ounces gorgonzola, crumbled Directions: - Preheat oven to 350 degrees.Sear tenderloin in hot oil 2 minutes per side to seal in juices. - Bake 20 to 25 minutes for medium rare. - Remove from oven and let stand 5-10 minutes covered with foil before slicing. - While tenderloin is cooking, warm the heavy cream, wine, shallots, peppercorns, stock and salt to taste over medium heat. - Bring to boil stirring often until sauce has thickened. - Just before serving stir in cheese and stir until melted. - Ladle small amount of sauce on plate and top with slice of tenderloin.
La Belle Femme Ingredients: - 1 3/4 ounces VSOP Cognac - 3/4 ounce Dubonnet rouge - 1/2 ounce Aperol - 1/4 ounce absinthe verte - Ice - 1 lemon twist, for garnish Directions: - In a mixing glass, combine the Cognac, Dubonnet, Aperol and absinthe; fill with ice and stir well. - Strain into a chilled coupe and garnish with the twist.
Pork Chop Rice Dish Recipe Ingredients: - 1 c. Minute Rice - 2 c. tomato juice - 1 onion sliced - 1 c. celery, minced - 2 c. sliced cabbage - 1/2 c. water - Pork chops Directions: - Layer first 6 ingredients in 13 x 9 inch pan. - Place pork chops or possibly chicken breasts on top. - Salt and pepper. - Cover. - Bake at 350 degrees for 1 hour.
Grandma's Sicilian Style Sauce Recipe Ingredients: - 2 lbs. meat (Hamburger, Italian sausage, etc.) - 2 lg. cans (16 ounce.) tomato paste - 2 cloves garlic - 2 tbsp. salt - 1/2 teaspoon oregano - 2 teaspoon basil - 5 c. water - 1 c. red wine (very important) - 2 tbsp. sugar (important) - 1 lg. onion, minced - Extra virgin olive oil Directions: - Brown the meat and add in to a large saucepan or possibly Dutch oven. - Saute/fry the onion and garlic in a little extra virgin olive oil and then add in to saucepan. - Combine rest of ingredients with those in saucepan and bring to a gentle boil. - Simmer for 2-4 hrs. - Serve over your favorite pasta. - Can add in a few sauteed mushrooms to sauce, if so desired.
Nutty Brown Sugar Bacon Ingredients: - 8 slices OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon - 1/3 cup packed brown sugar - 4 tsp. GREY POUPON Dijon Mustard - 1/3 cup chopped PLANTERS Pecans Directions: - Heat oven to 400 degrees F. - Place bacon, separated into strips, on foil-lined rimmed baking pan. - Mix sugar and mustard; spread or brush on bacon. - Top with nuts. - Bake 16 to 18 min. - or until bacon is crisp. - Cool 1 to 2 min. - before removing from pan to serve. - (Bacon will be very hot.)
Ammmazing Mexican Chicken Casserole Ingredients: - 4 cups cooked rice - 4 large boneless skinless chicken breasts (boiled in chicken stock until done) - 12 cup chopped green pepper - 12 cup chopped onion - 18 cup chopped jalapeno (to taste) - 6 -8 chopped large green olives - 1 12 teaspoons chili powder - 1 12 teaspoons ground cumin - 1 tablespoon chopped garlic - salt - pepper - 1 (10 1/2 ounce) can cream of chicken soup - 1 (10 1/2 ounce) can cream of mushroom soup - 1 (10 1/2 ounce) can cheese soup - 1 (14 1/2 ounce) can diced tomatoes with green chilies - 1 (14 1/2 ounce) canplain diced tomatoes - 1 (15 1/4 ounce) can sweet corn - 1 (8 ounce) can sliced mushrooms, drained - 8 ounces sour cream - 1 (8 ounce) package shredded cheddar cheese Directions: - Preheat oven to 350*. - Cube the cooked chicken. - In a large mixing bowl mix all ingredients except rice, chicken and shredded cheese. - Make sure the ingredients are well incorporated. - Add the rice and chicken and mix well. - Spray a large casserole dish with non-stick spray. - Pour the mixture into the casserole dish and bake for 40-45 minutes. - Sprinkle the shredded cheese on top of the casserole and bake an additional 8 minutes or until the cheese bubbles. - Let stand 5 minutes then serve.
Salmon Avocado Salad Ingredients: - 4 salmon fillets - 10 ounces spinach leaves - 1 large tomatoes - 2 avocados - thyme - basil - oregano - ground red chili pepper - salt - pepper - olive oil - 12 cup spicy mustard - 12 cup Worcestershire sauce Directions: - Add about a 1/4 of a cup of Olive oil to medium heat skillet. - Sprinkle spices on salmon, and then cook fillets until they flake easily with fork. - On plate, lay out washed spinach leaves, sliced avocado, and tomato slices. - Lay cooked salmon on top. - For the sauce, mix half amounts of spicy mustard and Worcester sauce. - Pour around the edges of the salad.
Hot Pepper Jelly Ingredients: - 2 md. red bell peppers, cored, seeded and chopped - 3 jalapeno peppers, cored, seeded, and finely chopped - 3 cups cider vinegar - 6-1/2 cup sugar - 2 pkg. (3 oz. each) liquid pectin Directions: - Process peppers with 1 cup of vinegar in a food processor or blender until finely minced. - Transfer mixture to a large stainless steel sauce pan; add remaining sugar and vinegar. - Set pan over high heat; bring to a boil and stir. - Remove pan from heat and skim the surface. - Stir in pectin and return the pan to heat; bring to a boil. - Remove the pan from heat and skim the surface. - Pour the jelly into hot sterilized 1/2-pint preserving jars. - Will keep for 6 months.
Slow Cooker Turkey Chili Ingredients: - 2 tablespoons vegetable oil - 3 tablespoons tomato paste - 3 tablespoons chili powder - 1 tablespoon ground cumin - 1/2 teaspoon cayenne pepper - 3/4 pound ground turkey (preferably dark meat) - Kosher salt - One 28-ounce can fire-roasted diced tomatoes - 2 3/4 cups low-sodium chicken broth, plus more for thinning the chili if needed - 1/4 cup unsweetened cocoa powder - 2 tablespoons red wine vinegar - 1 tablespoon dried oregano - Two 15-ounce cans pinto beans, strained and rinsed - 1 medium onion, chopped - 2 cups crushed corn tortilla chips, plus whole for serving - 3 cloves garlic, chopped - Sliced scallions, shredded Cheddar, sour cream and chopped pickled jalapeno, for serving Directions: - Heat the oil in a large nonstick skillet over medium-high heat. - Add the tomato paste, chili powder, cumin and cayenne and cook, stirring, until the oil is brick-red and the mixture is dry, about 2 minutes. - Add the ground turkey and 1 teaspoon salt and cook, stirring and breaking up into smaller pieces, until the mixture is combined (the turkey doesn't need to be cooked all the way through at this point). - Transfer the mixture to the insert of a 6-quart slow cooker. - Add the tomatoes, chicken broth, cocoa powder, vinegar, oregano and 1 teaspoon salt to the skillet over medium-high heat and bring to a simmer, whisking. - Cook for about 2 minutes. - Add the tomato mixture, beans, onions, crushed tortilla chips and garlic to the insert and give the mixture a good stir. - Cover and cook on low for 6 to 8 hours. - Add chicken broth to thin the chili, if necessary. - Season with salt. - Serve with scallions, Cheddar, sour cream, pickled jalapeno and tortilla chips.
Cheesy Garlic Bread Ingredients: - 1 loaf french bread - 1/2 cup garlic butter - 1 cup grated cheese - 1/4 cup chopped parsley Directions: - Preheat oven to 350F. - Slice bread in half length wise. - Spread your garlic butter evenly on both halves. - Then sprinkle your cheese evenly on both halves. - Then sprinkle the chopped parsley on top of both halves. - Bake in oven for about 10 -11 minutes.
Chocolate Frosting for Biscotti Ingredients: - 1 cup chocolate chips - 2 to 3 tbsp. butter - 1/2 cup powdered sugar - 1 tsp. vanilla Directions: - In a heavy, small saucepan heat chocolate and butter over low flame until melted. - Stir often. - Add powdered sugar and vanilla. - Frost Biscotti. - For a design, run a fork over the frosting while it's soft. - Let stand until chocolate is set.
Taco Stuffed Pasta Shells Ingredients: - 1 box (12 Oz. Size) Jumbo Pasta Shells - 2 pounds Ground Beef - 2 packages (1 Oz. Packet) Taco Seasoning - 1 jar (7.5 Oz. Size) Taco Sauce - 1 bag (12 Oz. Size) Shredded Cheddar Cheese - 1 cup Crushed Fritos - Sour Cream For Garnish Directions: - Preheat oven to 350 degrees F. - Brown meat and drain. - (Prepare meat with the taco seasoning according to package directions.) - Boil pasta shells for 12 minutes. - Drain shells. - Take shells and fill them with the taco meat and place them in a 9 x 13 greased baking dish. - Continue filling the shells until all the meat is used. - Pour taco sauce over each shell. - Cover dish with foil and bake in the oven for 15 minutes. - Take shells out of the oven and place cheese in each shell. - Then place crushed Fritos in each shell. - Put back in the oven for 10 minutes. - Garnish with sour cream and more taco sauce.
Skate With Brown Butter, Honey And Capers Ingredients: - Flour for dredging - Salt and pepper to taste - 3 tablespoons extra virgin olive oil - 2 skate wing fillets, about 1 1/2 pounds total - 4 tablespoons butter - 1/4 cup honey - 2 tablespoons capers, drained, or to taste - 2 tablespoons wine vinegar - Chopped fresh parsley leaves for garnish Directions: - Place a large skillet over medium-high heat. - Place some flour on a plate, and season with salt and pepper. - Put oil in skillet so that it coats the bottom well, and turn heat to high. - When oil shimmers, dredge skate lightly in flour, shaking to remove excess, and add it to pan. - You may need to cook the skate in two batches. - Cook until skate is nicely browned on first side, about 5 minutes, then turn. - Cook on second side, adjusting heat so fish does not burn, until it is firm to touch, 3 minutes more or so. - Reduce heat to medium, and remove skate to a warm platter. - Add butter and honey to pan, and cook, stirring occasionally, until bubbly and brown, about 2 minutes. - Add capers, and swirl them around, then pour sauce over fish. - Immediately add vinegar to pan that butter was in, swirl it around, and pour it over fish. - Garnish with parsley, and serve.
Potato And Mushroom Stew With Sour Cream Recipe Ingredients: - 2 pound potatoes - 1 med. size onion - 1 clove garlic - 3 tbsp. oil - 1 tbsp. paprika - 1/4 to 1/2 pound fresh mushrooms - 4 tbsp. all purpose flour - 2 c. vegetable stock - Sea salt (or possibly regular salt) - Black pepper - 1/2 c. lowfat sour cream or possibly plain yogurt Directions: - Peel the potatoes and cut them into even size chunks; peel and chop the onions, peel and crush the garlic. - Wash mushrooms and cut into halves or possibly quarters. - Heat the oil in large saucepan and saute/fry the onion for about 5 min, or possibly till golden brown then stir in garlic, potatoes, paprika (Hungarian has more taste) and flour, and cook for another minute or possibly two. - Add in the stock and bring to boil. - Cover the saucepan and leave over gentle heat for about 20 min till the potatoes are very nearly tender. - Then add in mushrooms and cook for another 3 to 4 min. - Season to taste with salt and pepper. - Put the lowfat sour cream or possibly yogurt into a small bowl and gradually add in to it a ladleful of the liquid from the saucepan. - Mix well. - Slowly pour this into the saucepan and heat gently till the mix is very warm. - Serve immediately. - Serves 4.
Blueberry Fruit Crunch Recipe Ingredients: - 1 pkg. Duncan Hines blueberry muffin mix - 1 can cherry pie filling - 1/2 teaspoon cinnamon - 1/2 teaspoon almond extract - 1/4 c. minced nuts - 1/4 c. butter Directions: - Preheat oven to 350 degrees. - In a medium saucepan heat butter; set aside to cold. - Empty berries into strainer and rinse under running cold water. - Set aside to strain. - Pour fruit pie filling into ungreased 8" pan. - Sprinkle cinnamon and almond extract and liquid removed blueberries proportionately over pie filling. - Add in dry muffin mix and nuts to cooled melted butter; combine with spoon or possibly fork till crumbly. - Distribute proportionately over fruit in pan. - Bake at 350 degrees for 30 to 40 min.
Herb Roasted Chicken Ingredients: - 3 Tablespoons Butter, Room Temperature - 4 cloves Garlic, Minced - 1 Tablespoon Fresh Rosemary, Minced - 1 Tablespoon Fresh Thyme, Minced - Salt And Pepper, to taste - 1 whole Fryer Chicken, Cut Up (about 3.5 Pounds) - 1 whole Lemon, Cut In Quarters - 1 whole Onion, Cut Into Quarters - 1 whole Apple, Cut Into Chunks - A Few Sprigs Thyme And Rosemary Directions: - The morning of or day before, in a small bowl, mix together the butter, garlic, rosemary, thyme and salt and pepper. - Take a knife to separate the skin on top of the breasts from the chicken. - Take about a tablespoon of the butter mixture and spread directly on the breasts (under the skin). - Use the rest of the butter to cover the top of the entire chicken, including wings and drumsticks, rubbing it into the skin. - Sprinkle more salt and pepper if desired and rub it into the skin. - Refrigerate until ready to cook, taking it out of the fridge 30 minutes before it goes into the oven. - When ready to cook, preheat the oven to 425 degrees F. Place the chicken in a roasting pan and fill the cavity of the chicken with 2 of the lemon quarters, 2 of the onion quarters, a handful of apple pieces and the sprigs of thyme and rosemary. - Arrange the rest of the lemon, onion and apple around the chicken. - Bake the chicken for about 1-1/2 hours, or until a thermometer stuck into the thickest part of the chicken reads 160 degrees F. If the skin is getting too crispy, put foil around it and continue to cook until the internal temperature is 160. - Take the chicken out of the oven and tightly cover it with foil. - Let it sit in the foil for 15 minutes to redistribute the juices. - Cut the chicken and enjoy!
Red Bean and Pepper Stew (Vegan) Ingredients: - 2 garlic cloves, crushed - 1 large onion, chopped - 1 carrot, chopped - 1 leek, shredded - 1 red pepper, chopped - 1 (15 ounce) can chopped tomatoes - 1 (15 ounce) can red kidney beans, drained - 1 tablespoon paprika - 1 tablespoon balsamic vinegar - 1 teaspoon vegetable oil - 12 pint vegetable stock - salt and pepper, to taste - cayenne pepper (optional) Directions: - Heat oil over a moderate heat in a large pan. - Saute all the vegetables in oil for 10 minutes. - Add the vegetable stock, chopped tomatoes and paprika. - Bring to the boil, season to taste with salt & pepper and simmer for 10 minutes. - Add the beans to the stew along with the balsamic vinegar. - Cover the pan and simmer for another 20 minutes. - Remove from the heat. - Check the seasoning, and add an optional sprinkling of cayenne. - Serve.
Sparkling Apple Rum Cider (Sandra Lee) Ingredients: - 2 cups light rum - 12 cup dark rum - 5 (25 1/2 ounce) bottles sparkling apple cider - 1 (64 ounce) carton mango nectar Directions: - Add the rums, cider and mango juice to a pitcher. - Stir until well blended. - Pour into wine or water goblets.
Cranberry Pear Salsa Ingredients: - 1- 1/2 cup Fresh Cranberries - 1 whole Anjou Pear, Peeled And Chopped - 1 whole Large Apple, Peeled And Chopped - 1/4 whole Red Onion, Peeled And Chopped - 1/2 whole Jalapeno, Peeled And Chopped - 13 cups Fresh Cilantro - 2 whole Limes, Juiced - 1 whole Orange, Juiced - 4 Tablespoons Honey - 1/4 teaspoons Salt Directions: - Combine all ingredients in a food processor and blend until smooth. - Taste and season with additional salt or honey if desired. - This makes about 1 1/2 cups of salsa. - Note: this salsa can be very TART depending on your cranberries. - Dont be afraid to add more honey, salt or even a few spoonfuls of sugar (yes, sugar!) - to the mix.
Pueblo Potato Cups Ingredients: - 1 (20 ounce) package Simply Potatoes Shredded Hash Browns - 1 (1 ounce) package taco seasoning - 1 (15 1/2 ounce) can black beans, drained - 1 12 cups Mexican blend cheese, shredded - 4 green onions, diced - 2 ounces sun-dried tomatoes, diced - 3 tablespoons butter, melted - 34 cup sour cream - 1 (10 1/2 ounce) can cream of chicken soup - 1 (12 ounce) packagesmoked chorizo sausage or 1 (12 ounce) package andouille sausages, halved and cut in 1/4 inch pieces - 2 jalapenos, seeded and diced Directions: - Preheat oven to 350 degrees. - In a large bowl, combine the sour cream, cream of chicken soup and taco seasoning. - Fold in the potatoes, black beans, cheese, green onion, sun-dried tomatoes, butter, sausage and jalapenos. - Spray a 12 cup cupcake tin with cooking spray. - Fill and shape each cup with the potato mixture 1 and 1/2 inches above the rim of the tin. - Bake for 30-32 minutes. - Allow to rest for 5 minutes prior to serving. - Allow 3 potato cupcakes per person.
Peanut Butter Buckeyes Ingredients: - 1 cup butter - 1 lb. confectioners' sugar - 12 oz. crunchy peanut butter - 4 oz. paraffin - 12 oz. semi-sweet chocolate chips Directions: - Combine butter, sugar and peanut butter in a medium bowl; blend until smooth. - Roll into 1-inch balls. - chill. - Place paraffin and chocolate chips into top of a double boiler and melt over hot (not boiling) water. - Coat balls by dropping one at a time. - Place on waxed paper to cool.
Melon Salad Ingredients: - 1-1/2 cups boiling apple juice - 1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Lemon Flavor Sugar Free Gelatin - 2 cups cold club soda or seltzer - 2-1/2 cups assorted melon cubes, such as watermelon, cantaloupe or honeydew Directions: - Stir boiling apple juice into dry gelatin in large bowl at least 2 minutes until completely dissolved. - Stir in cold club soda. - Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). - Stir in melon cubes. - Spoon into 6-cup mold. - Refrigerate 4 hours or until firm. - Unmold. - Store leftover gelatin mold in refrigerator.
Zalaveri Ingredients: - 2 lbs ground beef - 2 (15 ounce) cans chopped tomatoes - 1 (15 ounce) can cream of mushroom soup - 1 medium onion - 16 ounces pre-shredded mozzarella cheese - 2 (15 ounce) cans corn - 1 (16 ounce) package noodles (spiral,egg,your choice) - 1 12 cups water Directions: - Cook beef until browned.Add onions and brown. - Drain. - In a large oven proof baking dish, mix remaining ingredients together and half the cheese. - Mix together and bake @ 350 until hot.Top with remaining cheese and cook until melted. - Great with a salad and hot crusty bread.
Asian Poached Salmon With Warm Cucumber Salsa Recipe Ingredients: - 3 lrg Garlic cloves, peeled, sliced - 1 x Shallot, peeled, sliced - 1 x 2-inch piece fresh ginger, thinly sliced - 1 can (14 1/2 ounces) Oriental broth or possibly low-sodium chicken broth - 1 3/4 c. Water - 2 Tbsp. Seasoned rice vinegar - 1 tsp Soy sauce - 1/2 tsp Dry warm mustard - 4 x Salmon fillets, roughly same thickness, about 6 ounces each Cucumber salsa, recipe follows Directions: - Preparation Time: 10 min - Cooking Time: 15 min - Yield: 4 servings - Poached fish, whether whole (wrapped in cheesecloth to help transfer it from pan) or possibly fillets, can be served warm or possibly chilled. - To serve this salmon warm, poach it till just cooked as desired. - To serve chilled, stop poaching before it's cooked completely; the salmon will cold down in the liquid, that cooks it further. - 1. - For poaching liquid, put ingredients in non-aluminum, 10-inch saute/fry pan. - Heat to boil over high heat; simmer over medium heat, uncovered, 10 min. - 2. - For salmon, place single layer of fillets in poaching liquid. - Place a piece of parchment paper or possibly foil directly over salmon. - Simmer till cooked as desired, about 3 to 6 min, depending on thickness of fish. - If serving warm, use spatula to transfer fish from liquid to hot serving dishes. - If serving chilled, let fish cold in liquid. - When cold, use spatula to transfer to storage container. - Strain poaching liquid and pour about 1/2 c. over salmon to keep it moist. - Store remaining poaching liquid in refrigerator up to 3 days or possibly freezer as long as 3 months to use again for fish and/or possibly shellfish, adding liquid and more ingredients as needed. - 3. - To serve warm, spoon hot salsa on salmon. - To serve cool, let salsa refrigeratein refrigerator. - Remove poaching liquid from around chilled salmon. - Top salmon with chilled salsa.
Pesto Chicken Sandwiches Ingredients: - 2 whole Chicken Breasts, Fresh Or Frozen - Seasoning Salt - 4 Hoagie Rolls - 4 Tablespoons Pesto (homemade Or Store Bought), Or As Much As Desired - 4 slices Cheese - 4 slices Fire Roasted Bell Peppers - 1 whole Avocado, Sliced - 4 slices Tomatoes Directions: - Preheat oven to 450 degrees F. - Coat chicken generously with seasoning salt and cook on a skillet over medium heat. - Make sure to flip it so it doesnt burn, and cook until it is fully cooked, slightly browned, and there is no pink remaining (this will probably take 5 minutes per side). - Remove chicken to a cutting board and cut it into 1/2-inch slices. - Set aside. - Slice the hoagie rolls in half horizontally and smear pesto on the inside of each slice. - Place the rolls onto a baking sheet, pesto side up. - On one side, place the sliced cheese, and on the other side, place the sliced chicken. - Put in the oven for 6-8 minutes, or until the cheese is melted. - Take out of the oven and place the rolls onto a plate. - Top with peppers, avocado, and tomatoes and then take the top part of the hoagie roll and press down. - Insert a toothpick on each side and slice the sandwich diagonally. - Enjoy with chips, any type of salad (potato, green, fruit, etc. - ), fruit, or a bowl of soup.
Arugula, Caramelized Onion and Goat Cheese Pizza Ingredients: - 1 tablespoon olive oil - 1 red onion, sliced - 3 cups arugula, washed, dried and coarsely chopped - Salt - Freshly ground black pepper - 4 whole-wheat tortillas, 6-inches in diameter - 2 ounces reduced-fat goat cheese Directions: - Preheat the oven to 400 degrees F. - Put the oil and onions in a medium skillet and cook over very low heat, stirring occasionally, until onions are soft and caramelized, about 15 minutes. - Turn the heat up to medium and add the arugula. - Cook until the arugula is wilted, about 1 minute. - Season with salt and pepper. - Place the tortillas on a baking sheet and top each with some of the arugula/onion mixture. - Crumble some goat cheese on top of each, and bake for 10 minutes. - Allow to cool for a few minutes and cut each pizza into 4 triangles.
Cherry-Cranberry Shake Ingredients: - 1 cup cranberry juice, chilled - 1 cup cherry soda, chilled - 1 tablespoon light cream - 34 teaspoon pure vanilla extract - 1 cup vanilla ice cream Directions: - In a blender, process all ingredients until smooth. - Serve immediately & enjoy!
Lobster stock Ingredients: - 1 lobster shells - 1 lobster body parts - 1 water - 1 tsp garlic salt - 1 tbsp lemon juice - 1 cup sliced carrots - 1 cup sliced celery - 1 large sliced onion - 3 clove sliced garlic Directions: - Rinse lobster shells and body parts with cold water to clean. - Add lobster parts to stock pot. - Add water to cover. - Add lemon juice and garlic salt. - Bring pot to a boil. - Reduce heat and simmer for 30 minutes. - Use tongs to remove and discard lobster shells and body pieces. - Add vegetables and simmer another 30 minutes. - Use slotted spoon to remove vegetables. - Reserve and serve with cooked rice. - Line a collander with cheescloth and ladel stock to strain through cheescloth into a pot. - Discard solids. - Lobster stock can be refrigerated for 10 days or frozen for 6 months. - Use in sauces, dips, soups and stews.
Shrimp Salad With Dill and Cornichons Ingredients: - 13 cup mayonnaise - 14 cup chopped fresh dill - 1 tablespoon Dijon mustard - 1 tablespoon fresh lemon juice - 1 lb cooked peeled medium shrimp - 1 cup thinly sliced halved English cucumber - 13 cup sliced cornichon (gherkins) - 8 butter lettuce leaves, preparation Directions: - Whisk mayonnaise, chopped dill, Dijon mustard, and lemon juice in medium bowl. - Add shrimp, cucumber, and cornichons and toss to coat. - Season generously with salt and pepper. - Nestle 2 lettuce leaves on each of 4 plates. - Mound shrimp salad in leaves, dividing equally, and serve.
Teriyaki Tsukune Patties With Soft Boiled Eggs Ingredients: - 400 grams Ground pork - 1/2 an onion Onions (finely chopped) - 2 tbsp Katakuriko - 1 Egg - 1 dash Salt and pepper - 3 tbsp Soy sauce - 3 tbsp Mirin - 3 tbsp Sake - 1 tbsp Sugar - 1 tbsp Sesame oil - 1 Green onions, white sesame - 4 eggs Onsen tamago (soft poached egg) Directions: - In a bowl, knead the ingredients marked with , and shape into 12 patties. - Mix the ingredients marked with in a dish. - Heat oil in a pan, and brown the patties from step 1 on both sides over medium heat while covered with a lid. - Once they have browned nicely, add in the mixed ingredients from , and cook the patties while rotating them 1-2 times until they are evenly coated with the teriyaki sauce. - Transfer to a plate and arrange them with white sesame, green onions, and a soft-boiled egg. - Eat it while dipping the tsukune patties into an egg yolk.
Chocolate tiramisu Ingredients: - 4 eggs - 150 grams granulated sugar - 10 grams baking powder - 700 ml warm water - 700 ml vegetable oil - 200 grams all-purpose flour - 5 tbsp cocoa powder - 80 grams granulated sugar - 4 eggs - 500 grams mascarpone cheese Directions: - For the sponge cake: Separate the egg yolks and egg whites. - Mix together egg yolks and sugar. - Add water and oil and mix it well. - Finally add flour, cocoa powder, baking powder. - From egg whites make meringue and mix it slowly with the rest of mixture. - Cover the baking tray with baking paper and pour the mixture in the tray. - Bake on 180C for 35min. - For the cream: separate the egg yolks and whites. - Mix the egg yolks and sugar. - Slowly add mascarpone cheese. - From egg whites make meringue and mix it slowly into cream. - Baked sponge cake cut in half. - Over every layer of cake spill some water, mix with sugar and rum. - Make 4 layers. - Layer of cake, then layer of half cream, layer of cake and the last layer of the rest cream. - On the top sprinkle with dark cocoa. - Then let it rest for 3h in fridge.
Sally's Delish Peach Dessert Recipe Ingredients: - 2 c. plain flour - 1 1/2 sticks melted butter - 1 1/2 c. minced (sm.) pecans Directions: - Preheat oven to 350 degrees. - Beat flour into melted butter, add in nuts. - Spread in 9" x 13" pan. - Bake 12 min. - Cold.
Foghorn Cocktail Ingredients: - 1/4 ounce absinthe - Ice - 2 ounces gin, preferably Plymouth - 1/2 ounce Cocchi Aperitivo Americano or Lillet blanc - 1/2 ounce Cointreau or other triple sec - 1 lemon twist, for garnish Directions: - Rinse a chilled coupe with the absinthe; discard the excess. - Fill a pint glass with ice. - Add the gin, Cocchi Americano and Cointreau; stir well. - Strain into the coupe and garnish with the lemon twist.
Tuna Pitas with Yogurt& Mustard Ingredients: - 1 can tuna flaked - 1/2 cup yogurt, low-fat - 1 each celery stalks diced - 1 teaspoon prepared mustard coarse - 1/4 teaspoon dill weed - 2 each pita bread halved - 2 each lettuce leaves - 2 each tomatoes sliced Directions: - Combine first five ingredients in medium bowl. - Season with salt and pepper. - Line bread halves with lettuce leaves andamp; tomatoes. - Divide tuna mixture among bread pockets. - Serve immediately.
Jasmine Tea-Mandarin Vodka Ingredients: - 6 ounces mandarin vodka - 1 tablespoon jasmine tea leaves Directions: - In a jar, combine 6 ounces mandarin vodka and 1 tablespoon jasmine tea leaves. - Let steep for 1 hour. - Strain into an airtight container and refrigerate for up to 1 week.
Light Lasagna Florentine Ingredients: - 1 lb lean ground turkey - 1 medium onion, diced - 2 garlic cloves, minced - 12 teaspoon dried basil - 12 teaspoon dried oregano - 1 (26 ounce) jar light spaghetti sauce - 6 whole wheat lasagna noodles - 1 (15 ounce) container fat-free ricotta cheese - 8 ounces fat free mozzarella cheese, shredded - 5 ounces fresh spinach leaves, coarsely chopped - 1 egg white, lightly beaten - 12 teaspoon dried parsley - 14 teaspoon fresh ground black pepper Directions: - Preheat oven to 350. - Cook ground turkey, onion, garlic, basil, and oregano in nonstick skillet until browned. - Drain. - Add spaghetti sauce and simmer 10 minutes. - Add salt and pepper to taste. - Cook pasta according to package directions. - In a large bowl combine ricotta, 4oz mozzarella, spinach, egg white, parsley, and black pepper. - In a 9x13 baking pan, spread 3/4 cup meat sauce. - Layer 3 noodles over sauce, top with half of the ricotta mixture, then one cup sauce. - Repeat with remaining noodles, ricotta, and sauce. - Cover with foil and bake 50 minutes or until hot and bubbly. - Remove foil, add reserved 4oz mozzarella and return to oven until cheese is melted (5 to 10 minutes). - Let stand 10 minutes before serving.
Pumpkin Chili Ingredients: - 3 lbs lean ground beef - 2 cups fresh pumpkin, cubed in 1 inch pieces - 1 can kidney bean - 2 medium onions, diced - 3 cans diced tomatoes - 2 tablespoons chili powder - 2 tablespoons sugar - 1 teaspoon salt (optional) Directions: - Brown ground beef. - Drain fat. - Put ground beef into large cooking pot, add each ingredient, and cook on low heat for 90 minutes. - Serve with sour cream.
Tofu-Noodle Lettuce Wraps Ingredients: - 2 ounces rice noodles thin - 1/4 cup water - 5 teaspoons fish sauce - 2 tablespoons lime juice - 1 tablespoon sugar - 1 teaspoon red pepper flakes crushed - 8 ounces tofu firm or extra-firm seasoned, thinly sliced - 1 medium carrots cut into matchsticks - 1 cup peas, frozen trimmed and very thinly sliced - 1/4 cup basil chopped fresh - 1/4 cup mint leaves chopped fresh - 8 large red lettuce leaves Directions: - Bring a large saucepan of water to a boil. - Add rice noodles (or rice sticks) and cook until just tender, about 3 minutes. - Drain and rinse under cold water. - Gently squeeze noodles to remove most of the water. - Meanwhile, combine 1/4 cup water, fish sauce, lime juice, sugar and crushed red pepper to taste in a small bowl. - Coarsely chop the noodles and combine in a large bowl with tofu, carrot, snow peas, basil and mint. - Pour the sauce over the salad and toss to combine. - To serve, spoon about 1/2 cup salad onto each lettuce leaf and roll up.
Chocolate Shortbread Fingers Ingredients: - 3 sticks (1 1/2 cups) unsalted butter, room temperature, plus more for pan - 2 1/2 cups plus 2 tablespoons all-purpose flour - 4 1/2 tablespoons Dutch-process cocoa powder - Heaping 1/2 teaspoon ground cinnamon - 1/2 teaspoon salt - 1/4 teaspoon baking soda - 1 cup superfine sugar - Granulated sugar, for sprinkling Directions: - Preheat the oven to 325F. - Butter a 12-by-8-inch rimmed baking sheet, and line with parchment paper, leaving a 1-inch overhang on long sides; set aside. - In a medium bowl, whisk together flour, cocoa, cinnamon, salt, and baking soda until combined. - In an electric mixer fitted with the paddle attachment, beat the butter and superfine sugar on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl. - Add flour mixture, and beat on medium speed until just combined. - Using a small offset spatula, evenly spread dough in prepared baking sheet. - Chill in the freezer or refrigerator until dough is firm, about 15 minutes. - Prick dough all over with a fork; bake until just firm to the touch, about 20 minutes. - Transfer to a wire rack. - While still hot, use a large knife to cut shortbread into 4-by-1-inch pieces. - Sprinkle with granulated sugar. - Cool completely in the pan. - Shortbread can be kept in an airtight container at room temperature for up to 1 week.
Ceviche de Camarones Ingredients: - 2 dozen large prawns, shelled and deveined - 1 large red onion, finely chopped - Salt and pepper - 1/2 cup fresh lime juice - 1 large tomato, finely chopped - 2 tablespoons corn oil - Fresh cilantro leaves, for garnish Directions: - Blanch the prawns in a pot of boiling salted water for about 1 minute. - Drain and immediately cool down in an ice water bath. - Set aside. - Place onion in a large bowl and sprinkle generously with salt. - Let onion absorb salt for 15 minutes. - Rinse under cool water and then drain. - Return onion to bowl and add lime juice, tomato, prawns, and oil. - Season with salt and pepper, to taste, and gently stir to combine all ingredients. - Garnish with cilantro leaves and serve.
Basil Veggie Linguine Recipe Ingredients: - 12 ounce Uncooked linguine pasta Freshly grnd black pepper, to taste - 1/2 lb Green beans, blanched, cut into 1/4" pcs - 1/2 lb Red new potatoes, blanched, cut into 1/4" dice - 6 x Ripe plum tomatoes, cut into 1/4" dice - 1/2 c. Basil leaves, slivered - 2 c. Fresh basil leaves, loosely packed - 4 tsp Garlic, chopped - 2 Tbsp. Pine nuts - 1/3 c. Extra virgin extra virgin olive oil - 2 Tbsp. Parmesan cheese, grated Salt and freshly grnd black pepper, to taste Directions: - Prepare the pesto: Combine the basil, garlic and pine nuts in the bowl of a food processor. - Process till minced. - With the motor running, slowly drizzle in the oil through the feed tube. - Add in the cheese and process till combined. - Season with salt and pepper. - Chill, covered, till ready to use 9up to 3 days). - Makes about 1 c.. - Shortly before serving, bring a large pot of salted water to a boil and cook the linguine according to package directions. - Drain well and place in a serving bowl. - Add in the reserved pesto sauce and toss well. - Season with pepper. - Sprinkle the green beans, potatoes and tomatoes over the linguine and scatter with the slivered basil. - Serve immediately, tossing at the table. - Serves 4 to 6.

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