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Baked Wisconsin Brie Ingredients: - 1 lb brie - 1/4 cup butter - 1 clove garlic, minced - 3/4 cup slivered almonds - 1 sliced french bread Directions: - Place cheese on oven proof serving plate. - Saute almonds and garlic in butter until just browned. - Pour over top of brie. - Bake at 350F for approximately 12 minutes or until warmed through. - Serve with sliced french bread.
Eggplant & Walnut Dip with Pita Triangles Ingredients: - 1 (1 lb) globe eggplant - 12 cup chopped walnuts - 13 cup golden raisin, chopped - 1 12 tablespoons chopped of fresh mint - 1 tablespoon fresh lemon juice - 1 clove garlic, minced - 1 teaspoon canola oil - salt & freshly ground black pepper, to taste - 5 6 inch fat-free whole wheat pita bread - 5 tablespoons freshly grated parmesan cheese Directions: - Preheat oven to 425 degrees. - Pierce eggplant with tines of a fork and wrap tightly in foil. - Place eggplant on baking sheet and roast for 1 hour, cool slightly. - Halve eggplant lengthwise and scoop out pulp into a medium bowl. - Set aside and reserve. - Meanwhile, heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted. - Set aside and reserve. - Into bowl with eggplant, stir in walnuts, raisins, mint, lemon juice, garlic and oil. - Season with salt and pepper. - Cover and chill slightly. - Preheat broiler. - Sprinkle pitas with cheese, dividing equally. - Broil for 2 minutes or until cheese melts and pitas are lightly toasted. - Cut each pita into 6 wedges and serve with dip.
Best Ever Spinach Salad Ingredients: - 6 slices bacon, chopped - 1 large onion, chopped - 3 tablespoons bacon fat - 2 tablespoons water - 3 tablespoons cider vinegar - 13 cup sugar - 1 cup mayonnaise - fresh spinach leaves - 1 cup pre-shredded mozzarella cheese - 1 cup sliced mushrooms - 2 hard-boiled eggs, sliced Directions: - Cook bacon reserving 3 tablespoons of fat. - Saute onion in bacon fat until transparent. - Combine water, vinegar and sugar and bring to boil. - Reduce heat, add mayonnaise and onion with a whisk. - Serve dressing warm or cold drizzled over spinach, mushrooms, cheese and eggs. - Drizzle dressing.
Bbc Zesty Noodle Stir Fry 5 Recipe Ingredients: - 5 ounce flat rice noodles - 6 Tbsp. soy sauce - 5 Tbsp. orange juice - 1/2 tsp finely grated orange zest - 1 tsp sugar - 1/2 tsp cornstarch - 1 Tbsp. vegetable or possibly sunflower oil - 1/2 Tbsp. fresh grated ginger root - 2 x garlic cloves finely minced - 2 Tbsp. dry sherry - 2 x red bell peppers seeded and sliced - 2 x carrots peeled, julienned - 1 x zucchini julienned - 4 ounce pea pods sliced - 7 1/2 ounce canned waterchestnuts sliced (220g can) - 1 bn spring onions shredded Directions: - 1. - Put the noodles in a large bowl, cover with boiling water for 4 min, then drain and run the noodles under cool water. - 2. - Mix soy sauce, orange juice and zest, sugar and cornstarch. - 3. - Heat the oil in a wok, add in ginger and garlic and fry for 1 minute. - Add in the sherry, peppers and fry for 1 minute. - Tip in the carrots, zucchini and peapods and fry for 3 min. - 4. - Stir in the water chestnuts and spring onions, keeping a few onions for garnish. - Fry for a minute. - Stir in the sauce and noodles till warm. - Sprinkle with spring onion. - NOTES : Make it your own with different vegetables. - Easily halved. - Tested 2002-04: Halved the recipe. - It may seem like a lot in the bowl, but it's mostly vegetables, so you will want it all. - We omitted the canned waterchestnuts. - I wish I had a mandolin which I trusted my fingers to: So much cutting! - But it was worth the effort. - The freshness comes through; fast meal. - The orange zest was a nosegay!
Healthy Sicilian Cauliflower Rice Ingredients: - 1/4 cup golden raisins - 1 large head cauliflower, separated into 1-inch florets - 1/4 cup olive oil - 1 medium onion, finely diced - 1/3 cup sliced skin-on almonds or shelled pistachios - 2 tablespoons drained capers - 2 small cloves garlic, thinly sliced - Zest of 1/2 lemon - Pinch red pepper flakes - Kosher salt - 1/4 cup fresh parsley leaves, finely chopped Directions: - Soak the raisins in warm water until plump, about 15 minutes. - Drain and set aside. - Meanwhile, trim the cauliflower florets, cutting away as much stem as possible. - In three batches, break up the florets into a food processor and pulse until the texture resembles that of couscous. - Heat the oil in a large skillet over medium-high heat. - At the first wisp of smoke from the oil, add the onions, and stir to coat. - Continue cooking the onions, stirring frequently, until the edges are golden brown and the onions have softened, about 6 minutes. - Add the almonds, raisins, capers, garlic, lemon zest and red pepper flakes, and cook, stirring, until the almonds are golden, about 3 minutes. - Add the cauliflower to the skillet, and stir to combine. - Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes. - Spoon the cauliflower into a large serving bowl, garnish with parsley and season to taste with salt. - Serve warm.
Boneless Breast Of Chicken Recipe Ingredients: - 2 Packages boneless breast of chicken - American cheese slices - 1 can cream of chicken soup - 1 can of lowfat milk - 1/2 bag dry herb stuffing (1 pound size) - 1 stick butter, melted Directions: - Wash chicken and arrange in 13 x 9 inch pan or possibly glass dish. - Place 1 slice of cheese on top of each piece of chicken. - In a small bowl mix 1 can of soup and 1 can of lowfat milk. - Pour over chicken and cheese. - Mix 1/2 of a 1 lb. - bag of herb stuffing with 1 stick of melted butter. - Spread proportionately over entire casserole. - Bake at 350 degrees for 90 min.
Berry Custard Pie Ingredients: - 3 eggs - 1/2 cup sugar - Pinch salt - 1 1/2 cups milk - 2 teaspoons vanilla extract - 1/2 cup blueberries - 1/2 cup raspberries - 1 (9-inch) graham cracker crust Directions: - Preheat the oven to 350 degrees F. - In a medium bowl beat together the egg, sugar and salt until the mixture becomes pale. - Slowly beat in the milk and vanilla. - Cover bottom of the pie crust with the berries. - Pour the egg mixture over the top, bake until center is set, about 40 to 45 minutes. - Remove from oven and cool to room temperature before serving.
Immunity Smoothie Ingredients: - 4 ripe kiwis - 1 cup spinach - 1/4 cup pineapple - 1 packages lemon flavored 100 calorie Greek Yogurt - 1/2 cup immune support tea, steeped - 4 pecans - 1 tsp flaxseed - 1/2 cup coconut water - 1 packages stevia Directions: - Blend in a blender of your choice and enjoy!
Beef Vegetable Soup (Microwave) Recipe Ingredients: - 1 1/2 lbs. boneless chuck cut into 3/4 inch pcs - 2 tbsp. flour - 1/2 teaspoon cumin - 1/4 teaspoon grnd red pepper - 1/2 c. minced onion - 2 c. warm water - 1 1/2 teaspoon instant beef bouillon granules - 1 (14 1/2 ounce.) can Mexican style stewed tomatoes - 1 (10 ounce.) pkg. frzn whole kernel corn, defrosted - 1 sm. zucchini, cut into thin slices Directions: - Combine flour, cumin and red pepper. - Dredge beef pcs in mix. - Combine beef and onion in 2 1/2 qt microwave safe casserole. - Microwave on High for 6 min, stirring once. - Stir in warm water, bouillon granules and tomatoes; continue cooking, covered, on High 6 to 8 min or possibly till mix boils. - Stir well. - Reduce power to medium (50%) cover and continue cooking 25 to 27 min. - Stir well and allow to stand, covered, 5 min. - Stir in corn and zucchini. - Cover and microwave on High 4 to 6 min or possibly till vegetables are tender. - Stir well; allow to stand, covered, 5 min. - Makes 4 servings.
Vanilla Soy Cream Ingredients: - 1 cup unfiltered apple juice - 3 1/2 Tbs. agar-agar flakes - 1 Tbs. kudzu - 2 cups vanilla soy milk - 3 Tbs. maple syrup - 2 Tbs. vanilla extract - 2 tsp. alcohol-free almond extract - 2 Tbs. almond butter - 1/4 tsp. sea salt - 1/4 tsp. ground cardamom Directions: - In small saucepan, combine juice and agar flakes and allow to sit 10 minutes. - Bring to a simmer over medium heat and cook 10 minutes. - In small bowl, dissolve kudzu in 1/4 cup soy milk. - Add remaining soy milk, maple syrup, vanilla, almond extract, almond butter, salt and cardamom. - Whisk kudzu mixture into apple juice and cook 12 to 15 minutes, stirring often. - Transfer mixture to shallow dish, bring to room temperature, then refrigerate until set, about 1 hour. - Blend mixture in food processor until smooth. - Refrigerate until ready to serve.
Yogurt & Lemonade Ingredients: - 6 oz. nonfat yogurt, favorite flavor - 1/2 tsp. COUNTRY TIME Lemonade Flavor Sugar Free Drink Mix Directions: - Complement yogurt with a tall glass of calorie-free lemonade. - Make COUNTRY TIME Lemonade according to package instructions.
Elephant Stew Ingredients: - 1 elephant - Brown gravy - 2 rabbits (optional) - Salt and pepper to taste Directions: - Cut elephant into small bite-sized pieces. - This should take about 2 months. - Add brown gravy and salt and pepper; cover; simmer over kerosene fire for about 4 weeks at 465 degrees (250 C.). - This will server about 3800 people. - If more are expected, two rabbits may be added, but do this only if necessary, as most people do not like to find hare in their stew.
Apple Cheese Tartlets Ingredients: - 2 large granny smith apples, skins on,and thinly sliced - 1 tablespoon brown sugar - 1 tablespoon honey - 1 tablespoon unbleached white flour - 2 teaspoons cinnamon - 1 cup shredded low-fat cheddar cheese - 12 cup unbleached white flour - 1 tablespoon sugar - 2 tablespoons reduced-calorie margarine - 1 teaspoon cinnamon - 14 teaspoon nutmeg - water, as needed Directions: - Preheat the oven to 350 degrees. - Combine the apples with the brown sugar, honey, 1 tablespoon flour, and cinnamon. - Toss well. - Divide the apple mixture among 6 custard cups. - Sprinkle each tart with some cheese. - Combine 1/2 cup flour, sugar, margarine, cinnamon, and nutmeg. - Sprinkle evenly over the tarts. - Sprinkle with a little water to moisten. - Bake until the apples are cooked and the topping is browned, about 20 minutes.
Mini Octopus Macaroni & Cheese Ingredients: - 12 each KRAFT Frozen Macaroni & Cheese Dinner (4-oz. pouch) - 12 each OSCAR MAYER Beef Franks, cooked Directions: - For each serving: Prepare 1 pouch Macaroni & Cheese as directed on package. - Meanwhile, cut 1 frank lengthwise in half to within 1 inch of ends. - Roll frank one-quarter turn and make second identical cut. - (This will form the 4 legs of the octopus.) - Cut each leg lengthwise in half, starting about 1 inch from the uncut end, making 8 legs in total. - Poke 2 holes into frank for the octopus' eyes. - Spoon macaroni and cheese into serving bowl; top with frank.
Rockin' Rice Pudding Ingredients: - 3 cups white rice, cooked - 3 cups milk - 2/3 cup sugar - 2 tablespoons butter - 1/2 cup raisins - 1 teaspoon vanilla extract - Zest of 1 lemon, grated - 1 teaspoon cinnamon, divided Directions: - Combine cooked rice, milk, sugar and butter in a medium saucepan. - Add raisins and vanilla. - Cook for 25 minutes until most of the liquid is absorbed. - Mix in lemon zest and 1/2 teaspoon of cinnamon. - Spoon pudding into a serving dish and dust with remaining cinnamon. - May serve chilled or at room temperature.
Mini Tamale Pie Recipe Ingredients: - 4 Old El Paso tostacos shells - 1 (8 ounce.) pkg. cornbread mix, divide usage - 2 c. (approximately 1 lb.) chicken, cooked and shredded - 1 (12 ounce.) jar Old El Paso minced green chilies - 1 c. (4 ounce.) shredded Monterey Jack cheese Directions: - Preheat oven to 350 degrees. - Heat shells for 5-7 min. - Prepare cornbread mix as directed on package. - Using half of the mix, spread equal amounts of cornbread in shells. - In small bowl combine chicken, salsa and green chilies. - Spoon into shells. - Spread remaining cornbread mix over chicken. - Top with cheese. - Bake for 20 min. - Makes 4 servings.
Waffles Ingredients: - 2-1/2 cup warm water - 2 cups whole-wheat pastry flour - 2 tbsp. oat bran - 2 tbsp. molasses - honey - 1 tbsp. active dry yeast - 1/2 tsp. salt Directions: - Combine all of the ingredients in a large bowl. - Stir with a spoon not more than fifty times, or until smooth. - The batter will be thin, but will thicken as it stands. - Cover the bowl with a towel and place it in a warm place for 30 to 45 minutes, or until the batter bubbly and thick. - Bake in a nonstick waffle iron on low heat, 5 to 7 minutes. - (The iron can be seasoned lightly with liquid lecithin or oil, if necessary.
Sauteed Calamari with Parsley and Garlic Recipe Ingredients: - 1 pound squid, cleaned, bodies cut into 3/4-inch-thick rings, tentacles left whole - 1 tablespoon extra-virgin olive oil - 2 tablespoons unsalted butter (1/4 stick) - 2 teaspoons finely chopped garlic - 1 tablespoon coarsely chopped Italian parsley leaves - Salt - Freshly ground black pepper - 1 lemon, cut into wedges Directions: - Pat squid dry with a paper towel. - Heat oil in a large frying pan over high heat until smoking. - Carefully add squid in a single layer, then add butter, garlic, and parsley. - Season with salt and pepper. - Cook, tossing frequently, until squid is opaque and cooked through, about 1 to 2 minutes (do not overcook). - Season with additional salt and pepper, and serve with lemon wedges.
Banana Tarts With Toffee Ice Cream Recipe Ingredients: - 30 fl ounce Lowfat milk - 1 x Vanilla Pod - 8 x Egg Yolks - 100 gm Caster Sugar - 225 gm Toffee - 125 ml Double Cream - 250 gm Frzn Puff Pastry, (defrosted) - 4 lrg Bananas, (peeled and sliced diagonally Directions: - Custard - 1. - Put the lowfat milk and vanilla pod in a saucepan and hot gently. - In a large bowl, whisk the egg yolks and caster sugar till thick and creamy. - Whisk the hot lowfat milk into the egg mix, return to the heat, stir continuously without boiling, till the mix coats the back of the spoon. - Strain the custard and cold. - 2. - Place the toffee in a bag and using a rolling pin, bash into small pcs. - Transfer 6 Tbsp. - of the custard to a small dish and put to one side. - Pour the remaining custard into a freezerproof container and partly freeze for 5 hrs. - Whisk the double cream till soft, then fold into the custard with the toffee pcs. - Return to the freezer overnight, stirring occasionally. - Ice Cream - 3. - When the ice cream is frzn, roll out the pastry to 5mm thick and cut 8 small circles, approximately 10 cm in diameter, generously prick the surface of each disc, then place on a lightly greased baking sheet. - Leave in the refrigerator for at least half an hour. - Preheat the oven to Gas Mark 7 / 425 f / 220 c. - 4. - Divide the reserved custard between the 8 pastry circles and then arrange the banana slices in a circle, leaving a tiny gap around the edge. - Brush each tart with a little butter and dredge with icing sugar. - Place in the preheated oven and cook for 15 min, or possibly till thoroughly browned. - 5. - Puff pastry needs a quick warm temperature. - 6. - To serve, place the tarts on serving plates and arrange scoops of ice cream by the side. - Dust with icing sugar
Egg-Free Matcha Cookies Ingredients: - 70 grams Cake flour - 10 grams Matcha - 30 grams Cornstarch (or katakuriko) - 30 grams Sugar (or light brown sugar) - 30 grams Vegetable oil (or olive oil) - 2 tbsp Milk - 1 see Homemade matcha made with green tea leaves Directions: - Place the dry ingredients in a bowl and sift together or combine with a whisk. - Add the vegetable oil and milk and fold in with a spatula. - When the dough is crumbly, gather the dough and wrap with plastic wrap. - (If it's too crumbly, add more milk.) - Roll out the dough, shape it into a log and cut it into 7 mm slices. - Bake in an oven preheated to 170C for 14~15 minutes. - Cool on a rack. - They are crumbly just after they come out of the oven, but will be crunchy when cooled. - Cocoa version:.
Honey Mustard Dipping Sauce Ingredients: - 14 cup honey mustard - 14 cup mayonnaise - 2 tablespoons milk Directions: - Combine all ingredients in a small bowl; mix well. - Serve with warm or hot appetizers. - Refrigerate any leftovers promptly.
Rocky-Road Brownies Ingredients: - 6 (1-ounce) squares unsweetened baking chocolate - 1 cup (2 sticks) unsalted butter - 11/2 cups sugar - 1/2 teaspoon pure vanilla extract - 3 large eggs - 11/2 cups all-purpose flour - 1/4 teaspoon salt - 2 cups miniature marshmallows - 1 cup walnut pieces - 1/2 cup caramel or chocolate sauce, store bought Directions: - Preheat the oven to 350 degrees F. - Coat an 8-inch square baking pan with non-stick spray and set aside. - In a glass mixing bowl, melt the chocolate and butter together in the microwave on high for 1 to 2 minutes, or until the butter is just melted. - Mix it up to melt the chocolate completely. - Stir the sugar into the melted chocolate until dissolved. - Mix in the vanilla and eggs. - Stir in the flour and salt just until combined. - Spread the batter evenly into the prepared pan. - Bake for 25 to 30 minutes, or until wooden toothpick inserted in the center comes out clean. - Immediately sprinkle the marshmallows and nuts evenly over the brownies. - Stick it under the broiler for 2 minutes, or until the marshmallows are light golden brown. - Allow to cool to room temperature. - Drizzle the caramel or chocolate sauce over the cooled brownies before cutting.
Creamy Chicken Bake Ingredients: - 4 boneless skinless chicken breast halves - 1 (10 3/4 ounce) canCampbell's cream of broccoli soup or 1 (10 3/4 ounce) canCampbell's 98% fat free cream of broccoli soup - 13 cup milk - 12 teaspoon garlic powder - 1 (4 1/2 ounce) jar sliced mushrooms, drained (I use fresh that have been sauteed) - 14 cup grated parmesan cheese - 14 cup dry breadcrumbs - 2 tablespoons butter or 2 tablespoons margarine, melted Directions: - PLACE chicken in 3 quart shallow baking dish. - Mix soup, milk, garlic powder and mushrooms. - Pour soup mixture over chicken. - Mix cheese and bread crumbs with butter and sprinkle over chicken. - BAKE at 400 degrees Fahrenheit for 30 minutes or until chicken is done. - Stir sauce before serving.
Herb Crusted Cod with Corn-Ginger Broth Ingredients: - 4 each cod fillets - 1/4 cup cilantro - 1/4 cup italian parsley - 18 cup olive oil, extra-virgin - 2 teaspoons garlic chopped - 4 cups chicken broth - 4 ears corn - 8 heads bok choy Directions: - Place bread crumbs and fresh herbs in a food processor with one teaspoon garlic and puree until well blended, about 3 minutes. - Preheat oven to 400F (200C). - Dredge fish fillets in olive oil and then in bread crumb mixture, making sure the fish is well coated on one side only. - Bake fish fillets crumb side up on a non-stick baking pan until desired doneness. - In a non-reactive saucepan add corn, chicken stock and sliced ginger. - Cook until corn is very soft, about 15 to 20 minutes. - Puree in a blender at high speed then strain through a fine sieve. - Return broth to saucepan and keep warm. - Saute baby bok choy in a non-stick saute pan using 1/2 tablespoon of olive oil, one teaspoon garlic, salt and pepper to taste. - Saute until just wilted. - Place a bed of bok choy on a heated dinner plate or wide bowl and carefully place fish on top. - Spoon sauce around and serve immediately.
Banana Daiquiri Pie 1972 Ingredients: - 1 cup crumbled vanilla cookies or 1 cup chocolate cookies or 1 cup gingersnaps - 12 cup finely chopped pecans or 12 cup hazelnuts or 12 cup toasted coconut - 13 cup melted butter - 1 tablespoon unflavored gelatin - 13 cup cold water - 3 egg yolks - 12 cup granulated sugar - 13 cup light rum - 13 cup banana liqueur - 2 12 cups whipping cream - 1 large banana (thinly sliced) - 2 tablespoons icing sugar, sifted - 2 tablespoons coconut rum - 13 cup toasted coconut Directions: - Crust:. - Prepare the crust by mixing the crumbs, nuts, and melted butter. - Combine well, and place into a 9 inch spring form pan. - Refrigerate well. - Filling:. - In a heavy saucepan place the cold water and sprinkle in the gelatin to soften. - Allow to bloom for 2 minutes. - Place over low heat now until it dissolves. - Beat the egg yolks with the sugar until light lemon colour. - Beat the gelatin into the beaten yolks and return mixture into saucepan and cook stirring constantly over low heat. - Cook egg mixture until thickened slightly like an egg custard, just coating the spoon. - Remove from heat, mixture will thicken more upon cooling and setting due to the gelatin. - Stir in the rum and liqueur (If making this recipe into a cheesecake, this is when you would beat 8 ounces cream cheese until smooth and fluffy and fold into the custard mixture). - Place into a bowl and cool well. - Beat the whipping cream until light peaks form. - Fold in all but 1/2 cup whipped cream (keeping the 1/2 cup for garnish). - Arrange slices of banana over the bottom of the crust evenly and spoon the filling over top. - Refrigerate at least three hours. - Garnish:. - Take the 1/2 cup of whipped cream and continue to beat with the powdered sugar and rum. - Beat until stiff. - Pipe the flavoured whipped cream over the top, and garnish with toasted coconut.
Lone Star Steakhouse & Saloon Black Bean Soup by Todd Wilbur Ingredients: - 2 (15 ounce) cans black beans - 14 cup diced red onion - 2 teaspoons chopped pickled jalapeno peppers - 1 teaspoon granulated sugar - 1 teaspoon cider or 1 teaspoon wine vinegar - 2 garlic cloves, minced - 14 teaspoon salt - 14 teaspoon cayenne pepper - 12 teaspoon chili powder Directions: - Pour the canned beans, along with the liquid, into a medium saucepan. - Add the remaining soup ingredients and mix. - Bring the soup to a boil, then reduce the heat to low and simmer, covered, for about 1 hour, adding water if necessary or until it's as thick as you like. - Serve each bowl of soup with a garnish of red onion, jalapeno slices and sour cream arranged carefully in the center of soup.
Mango and Red Onion Salad with Basil Vinaigrette Ingredients: - 2 mangoes, preferably from Florida - 1/2 cup chopped watercress - 1 medium red Bermuda onion - 1 cup torn mesclun salad greens - Fine sea salt - Freshly ground black pepper - 3 tablespoons honey, at room temperature - 3 tablespoons extra virgin olive oil - 3 tablespoons freshly squeezed lime juice - 2 tablespoons chopped basil - 1 tablespoon soy sauce - 1 1/4 teaspoon crushed red pepper flakes, or more to taste - 1 tablespoon thinly sliced Fresno chile, or other hot red chile, optional Directions: - Cut each mango in half, using the tip of your knife to cut around the large pit in the center, then twisting the halves to loosen and remove the pit. - With the knife tip, make slashes through the pulp but not the skin. - Cut again in the other direction to make crosshatch marks in the fruit. - Push the skin of the fruit inside out so that the pulp projects outward. - With a spoon, scoop the already-cut pulp into a bowl. - Add the watercress to the bowl. - Cut the onion in half lengthwise, peel it, and thinly slice from root to stem end in a fine julienne. - Add it to the bowl with the mango. - Add the greens, season with salt and pepper, and toss gently. - Put the honey, oil, lime juice, basil, soy sauce, red pepper flakes, and Fresno pepper, if using, in a small bowl and stir or whisk together. - Season with salt, pepper, and more pepper flakes if desired. - Pour this vinaigrette over the mango and onion. - Divide the salad among 4 salad plates or pass family style from the center of the table as an appetizer or side dish.
Tuna Everything Bagel Ingredients: - 3 cups good quality canned tuna (packed in water), drained - 1/4 cup mayonnaise - 4 cornichons, chopped - 2 tablespoons chopped fresh dill - 1 tablespoon chopped fresh tarragon leaves - 2 tablespoons freshly chopped parsley leaves - 2 tablespoons capers, drained - 1 lemon, juiced - Kosher salt and freshly ground black pepper - 1/4 to 1/2 cup extra-virgin olive oil, or to taste - 2 everything bagels, sliced and toasted - 1/4 cup cream cheese - 1/2 red onion, thinly sliced crescents - 1 vine-ripened tomato, sliced - 1 seedless cucumber, sliced - 4 Bibb lettuce leaves Directions: - Begin with the tuna salad. - Combine ingredients in a large mixing bowl and stir to combine. - Taste and adjust seasoning with salt and pepper. - Take cut bagels and toast under a hot broiler until golden brown. - While still hot smear the bottom with the cream cheese immediately. - Top with a scoop of the tuna salad and then layer with red onion, tomato, cucumber and lettuce. - Add the top half of the bagel and serve.
Apple Raisin Muffins Ingredients: - 1 cup water - 2 cups sugar - 2 cups grated apples - 2 cups raisins - 1 cup (2 sticks) butter - 2 teaspoons ground cinnamon - 2 teaspoons freshly grated nutmeg - 1/2 teaspoon ground cloves - 1 cup chopped walnuts - 2 teaspoons baking soda - 31/2 cups all-purpose flour Directions: - Preheat the oven to 350 degrees F. - Combine the water, sugar, apples, raisins, butter, cinnamon, nutmeg, and cloves in a saucepan; bring to a boil. - Remove the pan from the heat and cool completely. - In a large bowl, stir the nuts and baking soda into the flour. - Add the cooled mixture to the bowl, and stir until blended. - Fill greased miniature muffin tins with batter to the top. - Bake for 15 minutes. - Note: Extra muffins can be stored in a re-sealable freezer bag
Flax Seed Tuiles Ingredients: - 1/3 cup (110g) fondant (see page 275) - 1/4 cup (72g) light corn syrup - Scant 1 tablespoon (12g) unsalted butter - 2 tablespoons (20g) flax seeds, toasted Directions: - Line a baking sheet with a Silpat. - Put the fondant, corn syrup, and butter in a saucepan. - Bring to a boil over medium-high heat. - Reduce the heat and cook at an active simmer until the mixture starts to color. - Pour onto the Silpat and let cool. - Break into pieces and store in an airtight container. - When you are ready to finish the tuiles, heat the oven to 375F or 350F on convection. - Line a 12x18-inch baking sheet with a Silpat. - Working in small batches, grind the fondant mixture to a powder in a spice grinder. - Sift the powder evenly over the Silpat and sprinkle with the flax seeds. - Bake until the sugar melts, 3 to 5 minutes. - You dont want the sugar to take on any color. - Let cool on a rack, then flip over onto a piece of parchment. - Break into jagged abstract pieces. - Store any leftovers layered between pieces of parchment in an airtight container.
JELL-O Gelatin Berry Dessert Ingredients: - 2 cans (12 oz. each) evaporated milk, divided - 1 cup water - 2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin - 8 strawberries, halved - 1/2 cup blueberries Whole Foods 3 For $10.00 thru 02/09 Directions: - Bring 1 can evaporated milk and water to boil in saucepan. - Add to dry gelatin mixes in medium bowl; stir 3 min. - until completely dissolved. - Stir in remaining evaporated milk. - Pour into 9x5-inch loaf pan sprayed with cooking spray. - Refrigerate 2 hours or until firm. - Unmold onto plate. - Top with fruit just before serving.
Pumpkin Molasses Tea Bread Ingredients: - Soft butter, for the pan - 2 cups all-purpose flour, plus more for the pan - 1/2 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon salt - 1/2 cup molasses - 1/2 cup sugar - 1/2 cup vegetable oil - 2 large eggs, lightly beaten - 1 cup Pumpkin Puree (recipe follows), or canned - 2 tablespoons apple juice - 1/2 cup roughly chopped dried cranberries - 1/2 cup roughly chopped walnuts - 8 ounces cream cheese, room temperature - 1/4 cup honey - 1 3 1/2-pound pumpkin, such as Small Sugar Pie, cut in half - (makes 3 cups) Directions: - Preheat the oven to 350F. - Butter and flour a 5 x 9-inch loaf pan; set aside. - In a medium bowl, combine the flour, baking powder, baking soda, and salt; set aside. - In the bowl of an electric mixer fitted with the paddle attachment, beat the molasses, sugar, oil, eggs, pumpkin, and apple juice. - Add the flour mixture; mix until combined. - Fold in cranberries and walnuts. - Spoon mixture into prepared pan, and bake until a cake tester inserted into the center comes out clean, about 1 hour. - Let the bread sit for about 10 minutes, and then turn the bread out of the pan onto a wire rack to cool completely. - While the bread cools, make the frosting. - Combine the cream cheese and honey in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth and well combined. - Once the bread is completely cooled, spread the top with frosting. - Serve. - Preheat the oven to 425F. - Place the pumpkin cut side down on a baking pan; roast until tender, 50 to 60 minutes. - Remove from the oven; let cool. - Using a large spoon, scrape out and discard seeds. - Remove the flesh; transfer to the bowl of a food processor. - Process until completely pureed without any solid pieces, about 1 minute. - Transfer to a bowl. - Refrigerate up to several days or freeze up to 1 month.
Bistro Cheeseburger Recipe Ingredients: - 1 1/2 lb Grnd beef Vegetable oil - 4 x Sweet onion slices, (1/2" thick) - 4 x Crusty rolls, split, toasted - 4 x Romaine lettuce leaves - 4 x Tomato slices, (1/2" thick) - 1/4 c. Mayonnaise - 1 Tbsp. Dijon-style mustard Directions: - 1.In small bowl, combine sauce ingredients; set aside. - 2.Shape grnd beef into four 3/4" thick patties. - Lightly brush oil onto cut sides of onion. - Place patties and onions on grid over medium, ash covered coals. - Grill, uncovered, 13 to 15 min or possibly till centers are no longer pink and onions are tender, turning once. - Season burgers with salt and pepper, if you like, after turning. - Approximately 1 minute before burgers are done, top each burger with 2 slices cheese. - 3.Meanwhile, spread equal parts of sauce mix on top half of each roll. - Line bottom half of each roll with lettuce and tomato; top with cheeseburger and onion. - Close sandwiches.
Cuban Sandwich Ingredients: - 2 Tbsp. LEA & PERRINS Worcestershire Sauce - 2 cloves garlic, minced - 1/4 cup extra virgin olive oil, divided - 1 pork tenderloin (1/2 lb.) Safeway 1 lb For $3.99 thru 02/09 - 1 French bread baguette (1/2 lb.), split - 4 tsp. GREY POUPON Dijon Mustard - 8 slices OSCAR MAYER Selects Natural Applewood Smoked Ham - 4 CLAUSSEN Kosher Dill Sandwich Slices - 4 KRAFT Big Slice Swiss Cheese Slices Directions: - Mix Worcestershire sauce, garlic and 1 Tbsp. - oil until blended; pour over tenderloin in shallow dish. - Turn to evenly coat meat. - Refrigerate 30 min. - to marinate. - Heat grill to medium heat. - Remove meat from marinade; discard marinade. - Grill meat 20 to 25 min. - or until done (145 degrees F), turning occasionally. - Remove from grill. - Cut into thin slices. - Spread cut sides of baguette with mustard; fill with meat, pickles and cheese. - Cut into 4 pieces. - Brush outsides of sandwiches with remaining oil. - Heat large heavy nonstick skillet on medium-high heat. - Add sandwiches; cook 4 to 6 min. - on each side or until cheese is melted and sandwiches are golden brown on both sides, occasionally pressing down on tops of sandwiches with back of spatula to flatten slightly.
BULL'S-EYE Wildfire Pulled Pork Ingredients: - 1 boneless pork shoulder (3 lb./1.4 kg) Safeway Buy 1 Get 3 Free thru 02/09 - 1 bottle (425 mL) Bull's-Eye Old West Hickory Barbecue Sauce - 1/2 cup packed brown sugar - 4 tsp. hot pepper sauce - 1/2 tsp. paprika Directions: - Place meat in slow cooker. - Mix remaining ingredients until blended; pour over meat. - Cover with lid. - Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours). - Remove meat from slow cooker, leaving sauce in slow cooker; pull into shreds. - Return to slow cooker; stir to evenly coat with sauce.
Beef Simmered In Beer Ingredients: - 1 kg A block of beef (belly, shin, etc.) - 2 to 3 Onion - 200 ml Canned tomatoes (with the juice) - 500 ml Beer (not a very dry one) - 66 ml Water - 1 tbsp Brown sugar - 1 tbsp Dijon mustard - 1 cube Beef or chicken stock cube - 1 Bay leaf - 1 Olive oil - 1 Plain flour - 1 Salt and pepper - 1 Broccoli, potatoes, etc. Directions: - Cut the beef into 6 cm cubes, and season with salt and pepper. - Slice the onions as thinly as possible, and saute patiently in olive oil until golden brown. - Set aside. - Put the pan you sauteed the onions in back on the heat with some more olive oil. - Dust the beef cubes with flour and brown in the pan. - Add the onions back in the pan with the canned tomatoes, beer, water, brown sugar, mustard and soup stock cube. - Bring to a boil over high heat. - When the beer foam has died down skim off the scum diligently. - Add the bay leaf and simmer for about 3 minutes. - Stir occasionally, and simmer until you think it looks right to you. - Season with salt and pepper. - Turn off the heat and leave to rest for a full day before serving. - Boil the accompaniments, such as broccoli and potatoes. - For the mashed potatoes, see. - For the saffron rice, see. - I used these as accompaniments here.
Mixed Sausage Paella Ingredients: - 4 cups chicken stock - 1/2 teaspoon saffron threads - 3 tablespoons extra-virgin olive oil - 6 ounces chorizo, sliced - 6 ounces merguez (lamb sausage), sliced - 6 ounces garlic sausage, sliced - 1 large onion, finely chopped - 1/2 cup red bell pepper, finely chopped - 3 cloves garlic, minced - 1 teaspoon Spanish smoked paprika - 1 1/2 cups Spanish short-grain rice - 1/2 cup tomato puree, fresh or canned - Salt - Freshly ground black pepper - 1/2 tablespoon chopped flat-leaf parsley Directions: - Heat stock in a saucepan. - Add saffron and set aside. - Heat oil in a 12- to 14-inch paella pan or cast-iron skillet. - Add sausages and saute on medium heat until lightly browned. - Remove. - Add onion, bell pepper and garlic to same pan. - Saute until soft. - Stir in paprika and rice. - Stir in tomato puree. - Strain stock and add. - Return sausages to pan. - Stir once, season liquid to taste and cook, uncovered, on medium about 25 minutes, until liquid is absorbed and rice is tender. - Remove from heat and place sheet of parchment paper on surface for 10 minutes. - Remove parchment, scatter parsley on top and serve, making sure to include any crusty bits that cling to pan with each portion.
Rice Case for Quiches or Pies (Gluten-Free) Ingredients: - 2 cups rice, cooked - 12 cup tasty cheese, grated - 14 cup fresh herb, chopped - 1 egg Directions: - Combine all and pat over the base and sides of a lightly greased pie dish. - Bake at 210 C for 15 minutes. - Fill with your favourite fillings and bake as usual. - Serve at room temperature. - Cheers, Doreen Doreen Randal, Wanganui. - New Zealand.
Cowgirl Hot Pot Ingredients: - 1 onion, sliced - 1 bell pepper, sliced - 1 sweet potato, chopped (or sub 2 carrots) - 1 tablespoon olive oil (original calls for 3 T sunflower oil) - 4 ounces green beans, chopped - 1 (14 ounce) can vegetarian baked beans - 1 (7 ounce) can corn (do NOT drain) - 1 tablespoon tomato paste - 1 teaspoon seasoning salt - 4 ounces smoked gouda cheese, cubed - 16 ounces potatoes, thinly sliced (thin slices important for cooking time!) - 1 tablespoon butter, melted (original calls for 2) - salt and pepper, to taste Directions: - Preheat oven to 375. - Fry the onion, pepper, and sweet potato gently in oil until softened but not browned (you could probably steam them as well and omit the oil altogether! - ). - Add the green beans, baked beans, corn with liquid, tomato paste, and seasoned salt. - Bring to a boil and simmer 5 minutes. - Transfer the vegetable mixture to a shallow ovenproof dish and scatter the cubed cheese on top. - Cover the vegetable and cheese mixture with the sliced potatoes. - Brush with butter and season with salt and pepper. - Bake 30-40 minutes, or until potatoes are cooked and golden brown on top.
Cauliflower and Broccoli Salad With Ginger Vinaigrette Ingredients: - 1 head cauliflower, about 1 pound - 1 brunch broccoli, about 1 pound - Salt to taste - 1 tablespoon Dijon-style mustard - 2 tablespoons red-wine vinegar - 13 cup olive or vegetable oil - 1 tablespoon grated fresh ginger - 2 tablespoons finely chopped parsley or coriander - Freshly ground pepper to taste Directions: - Trim away and discard the core of the cauliflower. - Break the cauliflower into flowerettes. - Cut the broccoli into flowerets. - Peel the large stems and cut them into 1 1/2-inch lengths. - Rinse and drain. - In a saucepan large enough to hold the cauliflower and broccoli, bring enough water to a boil to cover the vegetables. - Add salt. - Add the cauliflower and simmer 6 minutes, then add the broccoli pieces. - When the water returns to a boil, lower the heat and let simmer about 3 minutes. - Drain well. - Let cool. - Put the mustard and vinegar in a bowl and whisk in the oil. - Stir in the ginger and parsley or coriander. - Add the cauliflower and broccoli, salt and pepper, toss and serve.
Ww Deluxe Pasta Ragout Ingredients: - 12 tablespoon olive oil - 1 medium onion - 1 garlic clove - 4 12 ounces bacon - 2 sticks celery - 12 teaspoon thyme - 1 ounce flour - 1 (14 ounce) can tomatoes - 2 stock cubes - 5 ounces green beans - 4 12 ounces pasta, uncooked - 1 (14 ounce) can kidney beans - 1 teaspoon pepper - 2 tablespoons pesto sauce Directions: - Heat the oil in a pan and add the onion and garlic. - Cover with a lid and cook gently for 2 minutes. - Remove the lid and stir in the bacon, celery and thyme. - Cover again and cook for 3 minutes. - Sprinkle over the flour and add the chopped tomatoes, stock and pepper. - Bring to the boil and simmer gently for 20 minutes. - Add the pasta shapes, kidney beans and green or runner beans. - Cook for a further 10-15 minutes, adding extra stock if needed. - Meanwhile, dilute the pesto with a little cold water. - Ladle the ragout into large soup bowls and top with a whirl of the pesto. - Serve at once.
Basic Bread Dough Recipe Ingredients: - 3 1/2 c. lukewarm water - 1/2 c. lukewarm water - 2 Packages yeast dissolved in 1/2 c. water (above) - 2 tbsp. sugar - 1 tbsp. salt - Flour to thicken - 5 tbsp. melted shortening - Flour Directions: - Dissolve 2 Packages of yeast into 1/2 c. of lukewarm water and set aside about 5 - 10 min till it bubbles or possibly rises up. - To an additional 3 1/2 c. of lukewarm water, add in sugar and salt. - Then add in the above yeast mix. - Thicken with flour as thick as you want the dough. - Add in melted shortening. - Add in more flour to get the dough as thick as you want, to be able to knead it. - Knead till the dough is pretty stiff. - Place dough in a large, greased (with melted shortening) bowl on counter, covering with a dish towel till it rises double. - Punch down or possibly knead. - Let it rise double again. - turn out on flour and knead. - Proceed as desired. - Can make rolls, bread, or possibly cinnamon rolls. - Faor rolls or possibly bread, place in a greased ( with shortening). - Bake at 350 degrees till brown.
Hot Italian Roast Beef sandwiches Ingredients: - 4 pounds Beef Rump Roast - 16 ounces, weight Jar Whole Pepperoncini Peppers - 1 package Hoagie Buns - 2 cups Shredded Mozzarella Cheese Directions: - This couldnt be simpler. - Trim excess fat from roast, put roast in slow cooker on highest setting. - Drain jar of peppers and reserve juice. - Dice peppers and dump over roast, take reserved pepper juice and pour over roast. - Cook for 8 hours on high or until meat pulls apart easily. - Pull cooked roast with a fork to shred, stir to make sure peppers are incorporated and place about 1/2 cup of shredded beef on one side of each hoagie bun. - Top with shredded mozzarella cheese and melt cheese for about a minute or until bubbly under the broiler. - Salt and pepper to taste. - Serve and enjoy
Sizzling Shrimp Ingredients: - 1 1/2 lbs (750 g) raw large shrimp, peeled and deveined, patted dry - 3 cloves garlic, sliced - 1/4 tsp (1 ml) salt - 1/4 tsp (1 ml) hot pepper flakes - 1/2 cup (125 ml) olive oil - 9-inch (22.5 cm) ovenproof earthenware dish or glass pie plate Directions: - Preheat oven to 450F (230C) - Spread out shrimp in baking dish; tuck slices of garlic in amongst shrimp. - Sprinkle with salt and hot pepper flakes. - Drizzle oil evenly over shrimp. - Preheat oven to 350F (180C). - Bake for 10 to 12 minutes, stirring once or twice, until shrimp are pink and opaque and oil is bubbling. - Serve at once. - From Julia Aitken: Easy Entertaining
Cinnamon Buns Ingredients: - 1 cup warm milk (110°F/45°C) - 2 eggs, room temperature - 1/3 cup margarine, melted - 4-1/2 cup bread flour - 1 tsp. salt - 1/2 cup white sugar - 2-1/2 tsp. bread machine yeast - 1 cup brown sugar, packed - 2-1/2 tbsp. ground cinnamon - 1/3 cup butter, softened - 1 pkg. (3) cream cheese, softened - 1/4 cup butter, softened - 1-1/2 cup confectioners' sugar - 1/2 tsp. vanilla extract - 1/8 tsp. salt Directions: - 1. - Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. - Select dough cycle; press Start. - 2. - After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. - In a small bowl, combine brown sugar and cinnamon. - 3. - Roll dough into a 16x21 inch rectangle. - Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. - Roll up dough and cut into 12 rolls. - Place rolls in a lightly greased 9x13 inch baking pan. - Cover and let rise until nearly doubled, about 30 minutes. - Meanwhile, preheat oven to 400F (200C). - 4. - Bake rolls in preheated oven until golden brown, about 15 minutes. - While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. - Spread frosting on warm rolls before serving.
Orange-Glazed Carrots Ingredients: - 1/2 cup water - 1/2 tsp. salt - 2-1/2 cup sliced carrots - 1/2 cup unsweetened orange juice - 2 tbsp. margarine - 1 tbsp. cornstarch - 1 md. orange, diced - sectioned Directions: - Bring salted water to boil. - Add carrots; cover and cook until barely tender. - Drain the liquid into measuring cup. - Add orange juice. - Add enough water to make 1 cup of liquid. - Remove carrots from pan. - In saucepan mix liquids with cornstarch. - Cook over medium heat, stirring constantly, until thickened and clear. - Add margarine, carrots, and oranges; heat through.
Olive Oil Braised Potatoes Ingredients: - 6 Yukon gold potatoes, skins on - Olive oil - Coarse salt - Freshly ground black pepper - 4 cloves garlic, minced - 4 to 6 sprigs fresh thyme, leaves chopped Directions: - Preheat a grill to medium-high heat. - Scrub potatoes under cold running water; leave skins on. - Slice potatoes into thick rounds and then brush both sides of potatoes liberally with olive oil. - Place potatoes on grill and grill on both sides until slightly brown, about 2 minutes per side. - Remove from the grill and place in a single layer on a baking sheet. - Drizzle potatoes liberally with olive oil again on both sides and then season both sides with salt and pepper. - Place baking sheet on the grates of the grill and cook for about 10 more minutes, or until cooked through in the center and crispy on the outside. - Remove from grill and sprinkle with minced garlic and chopped thyme leaves. - Serve.
Peppercorn-Crusted Tuna Fillets Ingredients: - 700 g tuna fillets, skin removed - 7 fluid ounces creme fraiche - 30 g butter - 2 tablespoons port wine - 2 tablespoons armagnac - black peppercorns, freshly crushed - salt, to taste Directions: - Cover both sides of the tuna fillet well with crushed pepper. - Salt lightly. - Melt butter on high heat and cook fillets 3-4 min on each side. - Add port and armagnac and flambe. - When the flame dies down, add creme fraiche and leave on high heat until boiling. - Let boil until the sauce thickens. - Salt and pepper if necessary.
Crunchy Coco Loco Ingredients: - 2 cups whole wheat cereal squares - 2 cups popped popcorn - 1 cup pretzels - 1 cup dried banana chips - 1 env. (28 g) hot cocoa mix Directions: - Combine all ingredients except hot cocoa mix in large bowl. - Add cocoa mix; toss to coat. - Store in airtight container at room temperature.
Honey-Barbecue Brined Chicken Ingredients: - 1 bottle (8 oz.) KRAFT Zesty Italian Dressing - 1/2 cup sugar - 1/2 cup kosher salt - 1 gal. (16 cups) water - 1 Tbsp. black pepper - 1 whole (4 lb.) broiler-fryer chicken Safeway 1 lb For $1.99 thru 02/09 - 1/4 cup KRAFT Original Barbecue Sauce - 1/3 cup honey - 1/4 cup fresh parsley - 2 tsp. orange zest Safeway 1 lb For $0.79 thru 02/09 - 1/4 tsp. ground red pepper (cayenne) Directions: - Bring dressing just to boil in small saucepan. - Add sugar and salt; cook 5 min. - or until dissolved. - Pour water into 2-gal. - stockpot or large bowl. - Stir in dressing mixture and pepper. - Add chicken. - Refrigerate 4 hours. - Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. - Close lid; heat grill to 350 degrees F. Remove chicken from brine; discard brine. - Rinse chicken thoroughly. - Place chicken, top side down, on cutting board. - Use kitchen shears to cut along one side of the backbone, then cut along the other side to remove bone. - Open chicken; place, top side down, on board. - Pound to even thickness. - Mix remaining ingredients until blended. - Place chicken on grate over unlit area; cover. - Grill 40 to 50 min. - or until done (165 degrees F), monitoring for consistent temperature and turning chicken after 20 min. - and brushing with the barbecue sauce mixture for the last 15 min.
Green Raspberry Iced Tea Ingredients: - 1 teaspoon matcha green tea powder - 1 cup boiling water - 1 green tea bag - 1 cup boiling water - cold water - 1 cup frozen raspberries - ice cube Directions: - Prepare the green tea powder by whisking it into the boiling water. - You can use a traditional Japanese whisk or a small frother. - While the powder is dissolving, prepare a cup of green tea using the tea bag as you would normally. - Then combine the two mixtures in a large pitcher. - Clear ones look best :). - Once the two teas are combined, carefully drop the raspberries and ice cubes inches Cover with plastic wrap and place in the fridge overnight, or four hours at least. - To serve, stir the mixture a little bit, and then pour into glasses. - Enjoy :).
Sal's Twice Baked Sweet Potatoes Ingredients: - 5 lbs medium sweet potatoes - 1 (20 ounce) can crushed pineapple, juice reserved - 12 cup honey or 12 cup sugar (preferably honey) - 14 lb butter (preferred) or 14 lb margarine - 1 cup unsweetened flaked coconut - 14 teaspoon ground cloves - nonstick cooking spray Directions: - Preheat oven to 350 degrees F. - Peel potatoes and cut into 1/2-3/4" cubes. - Spray a 9"x13"x2" Pyrex baking dish with nonstick cooking spray. - Add potatoes and pineapple juice, tossing to coat. - Cover loosely with foil, and bake for 45 minutes, turning potatoes over half way through. - Mash potatoes, butter, and sugar until just fairly smooth. - Mix in pineapple, and return to Pyrex dish. - Cover tightly and refrigerate until ready to use, up to 3 days. - To serve, mix in ground cloves, and bake, uncovered, for 30 minutes at 350 degrees F. - Sprinkle hot potatoes with coconut flakes, and return to oven until golden brown, about 5-10 minutes.
Skeleton Crudite Ingredients: - 3 cups lowfat yogurt - 1 cup mayonnaise - 1/2 cup peach jam - 1 tablespoon orange juice - 1/2 teaspoon curry powder - 1/2 teaspoon pepper - 1 zucchini sliced in half lengthwise and cut into 1/2 - inch slices - 1 yellow squash sliced in half lengthwise and cut into 1/2 - inch slices - 6 ribs celery cut in half lengthwise and into 4- inch pieces. - 1 cucumber sliced into wedges - 1 carrot cut into sticks - 10 baby carrot fingers - 1 red pepper cut into 2-inch thick strips - 1 yellow pepper cut into 2-inch thick strips - 2 broccoli florets - 2 cauliflower florets - 10 snow peas - 2 cherry tomatoes - 2 mushrooms - 1 radish - 4 green beans - 2 yellow beans Directions: - Stir together yogurt, mayonnaise, peach jam, orange juice, curry powder and pepper in a skull size bowl or scooped-out head of lettuce. - Refrigerate. - Assemble skeleton.
Butter cream frosting Ingredients: - 1 powdered sugar - 2 tablespoons of half and half - 1 stick of butter salted/or unsalted - 2 heaping tablespoons of shortening Directions: - Mix it all together with room temperature butter and shortening. - Add more half and half to meet your consistency.
Easy Chocolate Raspberry Bars Ingredients: - 1 (16 1/2 ounce) package refrigerated sugar cookie dough - 12 cup seedless red raspberry jam - 1 cup white chocolate chips, divided - 1 cup semisweet mini chocolate chips, divided - 14 cup sugar - 1 (8 ounce) package cream cheese, softened - 1 large egg - 1 teaspoon vanilla - 1 cup slivered almonds Directions: - Place sugar cookie dough in a greased and floured 13 X 9 inch baking pan. - Allow to soften for 5 to 10 minutes. - Using fingertips, pat dough gently to cover bottom and one inch up side of pan. - Stir raspberry jam in small bowl until smooth. - Spread the jam evenly over the dough leaving a 1/2 inch border. - Sprinkle 2/3 cup white chocolate chips and 2/3 cup mini chips over the jam. - Beat cream cheese and sugar in medium bowl until smooth. - Add egg and vanilla; beat until combined. - Spread cream cheese mixture over chocolate chips. - Sprinkle the top with remaining 1/3 cup white chocolate chips and 1/3 cup mini chips and almonds. - Bake for 35-40 minutes at 325 degrees or until sides are golden brown and center is set. - Cool completely in pan on wire rack. - Refrigerate for at least 2 hours. - Cut into bars.
Vegan Mediterranean Lasagna Ingredients: - 8 ounces lasagna noodles - 1 pound red kidney beans - 16 ounces tomato sauce - 1 pound tomatoes - 1 teaspoon basil - 1/4 teaspoon garlic powder - 1 tablespoon olive oil - 2 each garlic cloves chopped - 2 cups eggplant cubed - 1 cup onions chopped - 1 teaspoon basil - 1 cup tofu Directions: - Place kidney beans in a large bowl. - Mash with a fork or potato masher. - Add remaining sauce ingredients and mix well. - Set aside. - To prepare filling: Heat oil or vegetable stock in a large nonstick skillet over medium heat. - Add garlic, eggplant, onions, and basil. - Cook, stirring frequently, 10 minutes. - Remove from heat and let cool for 10 minutes. - Spoon into a large bowl and add tofu ricotta. - Mix well. - Cook lasagna noodles, according topackage directions. - Drain. - Place noodles, in a single layer, on a sheet of waxed paper. - Preheat oven. - Lightly oil a 7x11-inch baking pan or spray with a nonstick cooking spray. - Combine ingredients and layer in casserole dish. - Bake for one hour.
Aioli (Garlic Mayonnaise) Ingredients: - 2 cloves garlic (or to taste), peeled - Salt - 1 egg yolk, lightly beaten, at room temperature - 3/4 cup olive oil Directions: - Mash the garlic to a smooth paste in a mortar with a pinch of salt; set aside 1/3 of the paste. - To the rest of the garlic add 1/2 teaspoon room-temperature water, 1/4 teaspoon salt and the egg yolk, stirring well. - Slowly whisk in the olive oil, a few drops at a time. - As the mixture begins to thicken, begin adding the oil in a slow, steady stream. - If the aioli becomes too thick, thin it with a bit of water, and continue. - After all the oil has been mixed in, taste for salt and garlic, and adjust accordingly. - Serve with salmon and vegetables.
Arroz Con Pollo Ingredients: - 1 medium onion, chopped - 1 green bell pepper, chopped - 1 garlic clove, finely chopped - 1 (15 ounce) can tomatoes - 1 tablespoon olive oil - 1 (3 lb) broiler-fryer chickens, cut in pieces - 1 12 teaspoons salt - 14 teaspoon pepper - 1 cup rice - 18 teaspoon turmeric - 1 cup chicken stock - 1 bay leaf - 14 teaspoon crushed red pepper flakes Directions: - Drain tomatoes and reserve juice (add water to make 1 cup juice). - In a large frying pan or dutch oven, heat oil to medium-high heat. - Sprinkle chicken with salt and pepper and saute in batches until well browned. - Remove chicken from pan and set aside. - To pan, add onion, green pepper and garlic. - Cover and cook until softened, about 5 minutes. - Add rice and turmeric. - Cook, stirring a minute or so. - Stir in tomatoes, 1 cup of the reserved juice, the stock, bay leaf, pepper flakes, salt and pepper. - Break up tomatoes and stir well. - Put in chicken pieces and push into the rice to cover. - Simmer at a very low temperature until chicken is tender and rice as absorbed all the liquid, about a hour. - Taste for seasoning and add salt and pepper if needed.
Strawberry Shortcake Cupcakes Ingredients: - 1 pkg. (2-layer size) French vanilla cake mix - 4 eggs - 1 cup buttermilk - 1/3 cup oil - 1 pkg. (3.4 oz.) JELL-O Strawberry Creme Flavor Instant Pudding - 2 cups milk - 1 container (16 oz.) ready-to-spread vanilla frosting - 1 cup thawed COOL WHIP Whipped Topping - 1 pkg. (16 oz.) fresh strawberries, divided Safeway 1 lb For $3.99 thru 02/09 Directions: - Preheat oven to 350 degrees F. - COMBINE cake mix, eggs, buttermilk and oil until well blended. - Spoon into 24 lined muffin cups; filling about 2/3 full. - BAKE for 12-14 minutes or until a toothpick inserted in the center comes out clean. - Cool cupcakes in pan 10 minutes; remove to wire racks. - Cool completely. - WHILE the cupcakes are baking, prepare the pudding according to the directions on the box, place in fridge to set. - SLICE the top off the cupcake with a serrated knife and core out a hole in the center with an apple corer. - Fill the center hole with pudding and add a couple more teaspoons to the top, smoothing with the back of the spoon. - Reserve 24 small strawberries. - Slice remaining strawberries thinly and place on top of pudding. - Cover with cupcake tops. - Spoon frosting into medium bowl. - Add COOL WHIP; whisk until blended. - FIT a decorator bag with a #1M tip and fill with frosting. - Pipe a large swirl on top of cupcake. - FAN reserved strawberries by cutting thin slices in the strawberries but don't cut all the way through, leaving the top intact, push down gently to fan. - Top each cupcake with a strawberry fan.
Jerk Chicken Ingredients: - 2 cups scallions, spring or green onions chopped - 2 tablespoons soy sauce, tamari - 2 tablespoons lime juice - 5 teaspoons allspice ground - 3 teaspoons prepared mustard - 2 each bay leaves - 2 each garlic cloves - 1 tablespoon salt - 2 teaspoons sugar - 1 1/2 teaspoon thyme crumbled - 1 teaspoon cinnamon - 5 pounds chicken parts Directions: - Make the marinade: In a food processor or blender puree the scallion, the 2 chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay leaves, the garlic, the salt, the sugar, the thyme and the cinnamon. - Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well. - Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days. - On an oiled rack set 4 to 6 inches over glowing coals grill the chicken, in batches if necessary and covered if possible, for 10 to 15 minutes on each side, or until it is cooked through. - Transfer the chicken as it is cooked with tongs to a heated platter, keep it warm, covered loosely with foil, and garnish the platter with the additional chilies.
Beetroot, asparagus and smoked salmon salad recipe Ingredients: - 125 g (4.4oz) asparagus tips (preferably British) - 135 g (4.8oz) watercress and salad leaves - 100 g (3.5oz) smoked salmon - 2 cooked beetroot dipped in vinegar (not pickled), cut into eighths - 3 tbsp horseradish cream - 2 tbsp natural yoghurt - 1 lemon, juice only Directions: - Place the asparagus tips into a pan of boiling water and cook for 3-4 minutes. - Meanwhile assemble the salad leaves and watercress onto 2 small plates and lay on the smoked salmon. - Add the beetroot. - Then drain the British asparagus tips and lay on top of the salad. - Finally mix the dressing ingredients together and drizzle over the salad with lots of black pepper over the top. - Finish with the lemon juice.
Spanish Rice Ingredients: - 3 poblano chiles, halved, stemmed, and seeded - 6 tomatoes, halved - 3 cloves garlic - 1 large white onion, cut into 6 pieces - 1 1/2 cups Shredded Beef (page 62) - 2 cups uncooked rice - 3 cups beef stock (page 91) or water - 2 teaspoons salt - 1 cup grated Monterey Jack or sharp cheddar cheese - 1/2 teaspoon dried Mexican oregano - Chopped fresh parsley or cilantro, for garnish - Sour cream, for garnish Directions: - Preheat the broiler. - Place the chiles, tomatoes, and onion skin side up on a baking sheet. - Place under the broiler and grill for about 10 minutes, until the skins are blackened. - Cover the vegetables with a damp kitchen towel and let rest for about 20 minutes. - Peel off the chile and tomato skins or scrape them off using a paring knife. - Slice the chiles into 1/4-inch strips and coarsely chop the tomatoes, garlic, and onion. - Spread half of the shredded meat in a layer in the bottom of the slow cooker. - Pour the rice on top of the meat. - Spoon in a layer of the roasted chiles, tomatoes, and onion. - Add the remaining meat and the rice. - Spoon on the remaining chiles, tomatoes, and onion. - Combine the water or stock and salt in a small bowl and stir until the salt is dissolved. - Pour into the cooker. - Cover and cook on low for about 6 hours, until the rice is tender and the liquid has been absorbed. - About 15 minutes before serving, sprinkle the cheese over the top of the casserole. - Serve hot sprinkled with parsley and a dollop of sour cream.
Limeade Screwdriver Ingredients: - 3 ounces limeade (Wegmans brand or other if unavailable) - 1 12 ounces vodka - 3 ice cubes, crushed (or 1/4 cup crushed ice) Directions: - In a glass, combine all ingredients. - Stir. - Insert straw and enjoy!
Fresh Rhubarb Parfaits Ingredients: - 3/4 cup pure maple syrup - 1 lb. rhubarb, about 6 medium stalks, cut into 1/2-inch cubes (4 cups) - 1medium orange, juiced and zest grated (13 cup juice; 2 Tbs. zest) - 2 tsp. grated fresh ginger - 1 qt. vanilla soy ice cream (or low-fat plain yogurt) Directions: - Place 4 large wine glasses in freezer to chill. - Spread rhubarb in single layer in large skillet, and heat over medium heat. - When rhubarb sizzles, cover and cook 2 to 3 minutes without stirring. - Remove lid, and cook 1 to 2 minutes more, or until liquid is evaporated and rhubarb is tender, but not mushy. - Transfer to bowl. - Combine maple syrup, orange juice, orange zest, and ginger in - small saucepan, and bring to a boil over medium-high heat. - Reduce heat to medium-low, and simmer 7 minutes, or until mixture is syrupy. - Fold syrup into rhubarb. - Cool. - Scoop 1/4 cup soy ice cream into bottom of each chilled wine glass. - Top with 1/4 cup rhubarb and another 1/4-cup scoop ice cream. - Divide remaining rhubarb among glasses.
Easiest Bread Pudding Ingredients: - 3 eggs - 4 cups milk - 2 cups sugar - 8 tablespoons butter, melted - 2 teaspoons vanilla - 1 teaspoon cinnamon - 1 cup raisins - 1 cup chopped pecans - 6 -8 cups crumbled French bread Directions: - In a large bowl gently beat the eggs with the milk, sugar, butter and vanilla and cinammon. - Add the rest of the ingredients. - Our into a 9"x12" baking dish (or larger). - Bake at 350F for 1 hour and 15 minutes, until the top is golden brown.
Caribbean Chicken and Pineapple Salsa (Fiber One) Ingredients: - 1 14 cups Fiber One cereal (original all-bran cereal) - 2 teaspoons dry jerk rub - 4 boneless skinless chicken breasts or 1 14 lbs boneless skinless chicken breasts - 12 cup buttermilk - 2 teaspoons Dijon mustard - 12 teaspoon red pepper sauce - 1 (8 ounce) can crushed pineapple in juice, undrained - 14 cup chopped red bell pepper - 14 cup chopped apricots or 14 cup papaya, if desired - 1 tablespoon chopped fresh cilantro - 1 teaspoon sugar - 1 teaspoon lemon juice Directions: - Heat oven to 400F Spray cookie sheet with cooking spray. - Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or crush in food processor). - Place cereal in shallow dish. - Stir in jerk seasoning. - In large food-storage plastic bag, place chicken, buttermilk, mustard and pepper sauce. - Seal bag; shake well. - Remove chicken from bag; coat with cereal mixture. - Place on cookie sheet. - Bake 14 to 16 minutes or until juice of chicken is clear when center of thickest part is cut (170F). - Meanwhile, in small bowl, mix salsa ingredients. - Cover; refrigerate until serving. - Serve chicken with salsa.
10-Minute Sweet & Sour Chicken Noodle Salad Ingredients: - 1/2 cup KRAFT Sweet'N Sour Sauce - 1 Tbsp. lite soy sauce - 1 cup hot water - 1 pkg. (3 oz) chicken flavor ramen noodle soup mix - 4 cups coleslaw blend (cabbage slaw mix) - 2 cups shredded cooked chicken Whole Foods 1 lb For $3.99 thru 02/09 - 3/4 cup PLANTERS Dry Roasted Peanuts Directions: - Mix first 2 ingredients in medium bowl until blended. - Add hot water to 1 Seasoning Packet (from soup package) in separate bowl; stir until seasoning mix is dissolved. - Add to sauce mixture; mix well. - Break apart Ramen Noodles into large bowl. - Add coleslaw blend, chicken and nuts; mix lightly. - Add sauce mixture; toss to coat.
Cape Coral Carol Crab Cakes Recipe Ingredients: - 1 6 ounce can crabmeat - 1 sleeve saltines - 1/2 c. chopped celery - 1/2 c. minced green or possibly red peppers - 1/2 c. onions - 1/2 c. medium salsa - 1 egg Directions: - Chop peppers and onions, then mince celery. - Drain crabmeat. - In a plastic bag or possibly between sheets of wax paper, use a rolling pin or possibly the back of a spoon to crush Saltines till fine (or possibly process briefly in food processor or possibly blender). - Mix all ingredients and shaped into patties. - Fry in frying pan using butter spray to coat pan. - Variation: Add in 1/2 c. melted butter and shape into patties and press mix into scallop or possibly clam shells. - Bake at 375
Cabbage Pork Soup Ingredients: - 2 lbs (.9 kg) or more fresh pork, usually a pork rib roast - 3 lbs (1.4 kg) head cabbage, cut into 1/4 inch slices - 2 lbs (.9 kg) can sauerkraut, drained (reserve juice for other use) - 3/4 lb (.3 kg) dried beans - 1 medium onion, sliced - 1 16 oz (448 grm) can tomatoes - 1/2 cup (125 ml) flour - 1/2 cup (125 ml) butter - 1 large onion, sliced Directions: - Put meat in tall pot and cover with water and let it come to boil. - Skim off foam, then add beans, let boil 1 hr or until meat and beans are almost done. - Add canned tomatoes, drained sauerkraut, medium onion, and cabbage. - Let boil 15 to 20 min more. - In fry pan melt butter, add flour and large onion (cut up), cook until brown. - Add some soup stock, if needed, and stir. - Add to soup, let it come to boil for 10 minutes more. - Serve with a good rye bread.
Cajun Lamb Curry Recipe Ingredients: - 1 1/2 tsp Grnd turmeric - 1 1/4 tsp White pepper - 1 tsp Grnd fenugreek, optional - 1 tsp Grnd ginger - 1 tsp Grnd red Cayenne pepper - 3/4 tsp Grnd coriander - 1/2 tsp Grnd cumin - 1/2 tsp Black pepper - 1/2 tsp Dry sweet basil leaves - 2 lb Boneless lamb - 1/2 lb Unsalted butter, melted - 4 1/2 c. Minced onions in all - 1/4 lb Margarine, melted - 1/2 c. Fresh Jalapeno peppers, chopped (if you have to use pickled ones, rinse as much vinegar from them as possible) - 2 Tbsp. Grnd red pepper, (Cayenne) - 1 Tbsp. Grnd ginger - 1 tsp Grnd cumin - 1 tsp Grnd coriander - 1 c. Green bell peppers, minced - 1/4 c. Curry pwdr - 1/2 lb Unsalted butter, softened - 1 lrg , overripe banana, mashed - 1 med Unpeeled apple, minced - 15 ounce Coconut cream - 1 c. Pecan nuts dry roasted, coarsely minced - 1 c. Raisins - 6 c. Warm cooked rice Directions: - Combine the seasoning mix ingredients in a bowl; mix well. - Remove most of the fat from the lamb and cut the lamb into 2 inch cubes. - Toss the lamb with the seasoning mix and set aside. - In a 13x9 inch roasting pan , combine the melted butter, 2 1/2 c. of onions, the margarine, 1/4 c. of the jalapeno peppers, the red pepper, ginger, cumin and coriander; mix well. - Bake at 350 degrees F on the floor of the ovenuntil the onions are dark brown but not burned, about 30 - 40 min. - Remove from the oven; stir in the remaining2 c. of onions, the bell peppers, the remaining 1/4 c. of jalapeno peppers, the curry pwdr and the softened butter, stirring well till well combined. - Place in the middle rack of the oven and bake 20 min. - Remove pan from oven; fold in the lamb, bananas, cream of coconut, pecans and raisins. - Return to the oven and bake 2hrs more,stirring every 30 min or possibly so. - Serve immediately. - To serve, spoon 3/4 c. of rice around the edges of each serving plate and mound about 1 1/4 c. lamb curry in the centre. - Dave - Pom in Kiwi land
Garlic Rub Ingredients: - 14 cup olive oil - 5 garlic cloves, crushed - 1 teaspoon cayenne - 1 teaspoon minced fresh parsley Directions: - Mix garlic and dry ingrediens togeter, slowly add oil and stirr well. - Keep in an air air tight container in the fridge.
Sloppy Joes - Moms BBQ Ingredients: - 2 lbs (.9 kg). lean ground beef - 2 cups (475 ml) celery , chopped - 2 cups (475 ml) onion, chopped - 2 cups (475 ml) ketchup - 2 tbsp (30 ml) Worcestershire sauce - 1 tsp (5 ml) mustard - 2 tsp (10 ml) sugar - 2 tbsp (30 ml) horseradish Directions: - Add all ingredients to kettle at the same time (don't brown ground beef first). - Simmer on low for about 1 hour and its ready to serve!
Fruit Medley Tart Ingredients: - 1 refrigerated ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.) - 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened - 2 Tbsp. honey - 1/4 tsp. vanilla - 1/2 cup thawed COOL WHIP Whipped Topping - 4 figs, quartered - 1/2 cup raspberries - 1 mango, pitted, chopped Whole Foods 2 ea For $4.00 thru 02/09 - 1/4 cup blueberries - 1 Tbsp. brown sugar Directions: - Heat oven to 400F. - Unroll pie crust onto lightly greased baking sheet. - Fold over outside edge to form rim. - Pierce crust evenly with fork. - Bake 15 min. - or until golden brown. - Remove from oven; cool completely on wire rack. - Beat cream cheese, honey and vanilla in medium bowl until well blended. - Add COOL WHIP; mix well. - Spread over crust. - Arrange fruit over cream cheese mixture; sprinkle with sugar. - Cut into wedges to serve. - Refrigerate leftover tart.
Healthy Peanut Butter Chocolate Chip Cookie Dough Pancakes Ingredients: - 1 14 cups whole wheat flour - 1 13 cups almond milk (or any milk) - 1 tablespoon honey - 2 tablespoons coconut oil - 3 egg whites (or one egg) - 14 cup dried shredded coconut (unsweetened) - 14 cup mini chocolate chip - 2 teaspoons baking powder - 1 teaspoon salt - 2 tablespoons wheat germ - 14 cup applesauce (or pureed apple) - 2 tablespoons peanut butter (no sugar added) Directions: - Mix in a big bowl and pour small amounts into pan until crispy on the outside.
Sweet Palmiers Ingredients: - 4 sheets puff pastry - 1 1/2 tablespoons sugar Directions: - Preheat oven to 400F. - Sprinkle some sugar on a work surface and cover it with a puff pastry square sheet. - Then sprinkle more sugar evenly over pastry sheet and roll it out into a 10-inch square with a rolling pin. - Fold in two opposite sides of the pastry sheet square so that they the sides meet in the center. - Fold in same sides of the pastry again. - Fold one half of the pastry over the other. - Cut pastry crosswise into 1/2-inch-thick slices. - Dip cut sides of each piece in sugar and arrange, cut side down, on an ungreased baking sheet. - Repeat with three remaining pastry sheets. - Bake palmiers in batches in middle of oven until golden on bottom, about 12 minutes. - Turn over and bake until golden on bottom, 5 to 7 minutes more, then transfer to a rack to cool completely.
Fruit Roll Up Cookies Ingredients: - 1 pkg. (8 oz.) cream cheese - 2 sticks sweet butter unsalted - 2 egg yolks (reserve egg whites in bowl) - 2 cups flour - 3 jars of any fruit pastry - pie filling - Sugar Directions: - In large bowl, combine cream cheese, butter until creamy. - Add 2 egg yolks, gradually add flour. - Blend with hands and form into one large ball. - Wrap with saran wrap and refrigerate overnight. - On a floured board, roll out dough. - With a knife, make six squares (like a tic-tac-toe board). - With a tablespoon drop onto one square. - Roll dough as it looks like a log. - Dip unfolded side in reserved egg whites and then dip in sugar and lay sugared side up on ungreased cookie sheet. - Repeat until dough is completely used. - Bake at 325F for 20 minutes.
Spaghetti Sauce Ingredients: - 1 tablespoon olive oil - 12 medium onion, chopped - 12 lb ground turkey - 12 lb ground pork - 1 (14 1/2 ounce) candel monte diced tomatoes seasoned with basil garlic & oregano - 1 (14 1/2 ounce) cancontedina diced tomatoes with garlic - 1 (6 ounce) can tomato paste - 4 cups water - salt and pepper Directions: - In a large pot, saute onions in olive oil until translucent. - Add turkey and pork and saute until cooked all the way. - Throw in the 2 cans of diced tomatoes and turn the heat down to med-hi heat and bring to a simmer. - Reconstitute the tomato paste in the water and add to the pot. - Taste sauce and season with Salt and pepper. - Simmer uncovered until it cooks down about 30-40 minutes, or until it reaches the thickness you like! - Cook an entire 16 oz package of Linguini to go with it.
Chocolate Fudge Ingredients: - 2 12 cups semi-sweet chocolate chips - 12 ounces condensed milk - 1 cup mini marshmallows - 12 cup miniature marshmallow (multi coloured if you wish) Directions: - Melt chocolate chips first in a double boiler. - When melted, add the condensed milk, at this point the melted chocolate would become tough to handle, but keep folding untill the milk is incorporated and becomes smooth. - Add the 1 cup of mini marshmallows. - Stir in until completly melted into chocolate. - Pour into greased tin and add the remaining marshmallows. - I used a standard loaf pan, cause I like chunks not pieces of fudge. - Chill untill firm, overnight is best. - Serve and enjoy.
Mejillones Antonio Ingredients: - 2 dozen cooked mussels - 1 small red bell pepper, minced fine - 1 small green bell pepper, minced fine - 1 small red onion, minced fine - extra virgin olive oil - 1 lemon - salt - pepper Directions: - Remove the top shell from the mussels and arrange them on a platter. - Sprinkle the mussels evenly with the peppers and onion. - Drizzle liberal amounts of extra virgin olive oil over the platter. - Generously squeeze lemon juice over the ingredients. - Season to taste with salt and pepper.
Joseph's Bellyicious Banana Blueberry Bread Ingredients: - 3 bananas (peeled and mashed) - 12 cup margarine - 2 eggs - 13 cup blueberries - 1 teaspoon vanilla - 1 cup sugar - 1 teaspoon salt - 2 12 cups flour - 1 tablespoon baking powder - 1 12 teaspoons baking soda - 12 cup walnuts (toasted and chopped) (optional) - 2 tablespoons orange zest Directions: - Preheat oven to 350 degrees. - Spray loaf pan with cooking spray and set aside. - Add softened margarine, sugar, egg, blueberries, and vanilla to mashed bananas and stir until well combined. - Gradually stir in flour, orange zest, walnuts and the rest of the ingredients. - The batter will be lumpy. - Pour batter into the prepared loaf pan. - Bake in preheated 350 degrees F oven for 60 minutes or until golden and knife or toothpick inserted in middle of loaf comes out clean. - Allow to rest for 10-15 minutes. - Use a butter knife to loosen the edges of the bread from the pan, then turn out onto a rack to cool completely.
Roasted Veal Shoulder Stuffed with Lemon, Capers and Parsley Ingredients: - 3 tablespoons olive oil - 1 large onion, finely chopped - 2 garlic cloves, minced - 1 cup dried bread crumbs - 1/2 cup chopped flat-leaf parsley - 1/4 cup thinly sliced sun-dried tomatoes - 2 tablespoons drained capers, chopped - 1 tablespoon fresh lemon juice - Salt and freshly ground pepper - One 2 1/2-pound veal shoulder, boned and trimmed Directions: - Preheat the oven to 375. - In a large skillet, heat 1 tablespoon of the oil. - Add the onion and cook over moderately high heat, stirring often, until softened but not browned, about 5 minutes. - Add the garlic and cook until fragrant, about 1 minute. - Remove from the heat and let cool. - In a large bowl, combine the onion mixture with the bread crumbs, parsley, sun-dried tomatoes, capers, lemon juice and 1 tablespoon of the oil. - Season with salt and pepper and stir to blend. - Lay the veal flat, boned side up, on a large work surface and season generously with salt and pepper. - Spread the filling over the top of the veal, leaving a 1-inch border on all sides. - Roll up the meat and tie with butcher's twine; season with salt and pepper. - set the meat on a rack in a roasting pan and drizzle the remaining 1 tablespoon of olive oil over the top. - Roast for about 1 hour, or until an instant-read thermometer inserted in the thickest part of the meat registers 140 for slightly pink meat. - Transfer the veal to a carving board, cover it loosely with foil and let stand for 10 to 15 minutes, then slice and serve at once.
Tomato Basil Dressing Ingredients: - 1 cup chopped tomato - 12 cup olive oil - 14 cup water - 3 tablespoons soy sauce - 2 garlic cloves - 2 bunches fresh basil Directions: - In blender combine all ingredients until smooth. - Use within 4 days.
Apple Crisp with a Difference Ingredients: - 14 cup butter or 14 cup margarine, butter is best with the rum - 4 cups peeled apples, sliced - 14 cup amber rum - 13 cup white sugar - 18 teaspoon cinnamon - 12 cup walnuts, chopped - 12 cup all-purpose flour - 13 cup white sugar - 1 dash salt - 14 cup butter or 14 cup margarine - 12 teaspoon vanilla Directions: - In a frypan melt butter. - Add apples and saute until tender. - Remove from heat and add rum. - Stir in sugar and cinnamon. - Pour into 9 x 9 inch pan. - Let stand for 30 minutes. - Crumble top: In a bowl, combine walnuts, flour, sugar and salt. - Cut in butter until crumbly. - Mix in vanilla. - Sprinkle half over apple mixture. - Bake in 400f degree oven for 15 minutes. - Sprinkle remaining nut mixture on top and bake another 15 minutes.
Chinese Roast Pork Ingredients: - 1 pound pork tenderloin - 2 slices ginger - 2 scallions, cut into 1" sections - 5 tablespoons soy sauce - 1 tablespoon sherry - 1 tablespoon sugar - 1 tablespoon hoy sin sauce Directions: - Rinse meat with cold water. - Pat dry with paper towel. - Cut with grain into strips 1 1/2" wide. - Combine ginger scallions, soy sauce, sherry, sugar and hoy sin sauce. - Mix well. - Marinate pork for 1 hour. - Roast on wire rack placed on shallow baking pan in moderate 350F. - oven for 20 minutes. - Turn and brush with the marinade every 10 minutes. - Turn oven to 400F. - and bake 10 more minutes. - Serve either hot or cold, cut in 1/8" thick slices.
Baked Sausage Cups And Scrambled Eggs Recipe Ingredients: - 1 lb Pork sausage meat - 1/2 c. Quaker Oats, uncooked (quick or possibly old-fashioned) - 1/2 tsp Salt - 1/2 tsp Rubbed sage - 1 x Egg - 1/2 c. Lowfat milk - 1 Tbsp. Butter or possibly margarine - 9 x Large eggs - 1 tsp Salt - 1 dsh Pepper (optional) - 1/3 c. Lowfat milk Directions: - For sausage c., combine all ingredients thoroughly. - Firmly press into six 5-ounce. - ovenproof custard c.. Place in shallow baking pan. - Bake in preheated moderate oven (350 F.) about 45 min. - Unmold; drain on absorbent paper. - For Large eggs, heat butter in large skillet over low heat. - Beat together Large eggs, salt, pepper and lowfat milk till fluffy. - Pour into skillet. - Cook, stirring lightly till Large eggs are just barely set. - Arrange sausage c. around Large eggs on serving platter. - Garnish with parsley.
Chocolate Frosting 1957 Ingredients: - 2 cups heavy cream (35 % whipping cream) - 12 cup room temp. butter - 1 cup granulated sugar - 1 tablespoon vanilla - 1 12 lbs chopped semisweet chocolate (Best chocolate always.) Directions: - combine the heavy cream and sugar, and butter over low heat. - Bring to a very hot SIMMER, stirring well. - Let sugar dissolve well. - Add vanilla. - Stir. - Pour over the chopped chocolate in a large bowl. - Stir until melted, and blended. - Refrigerate until thick and cold. - Beat until texture is like frosting. - DO NOT OVER BEAT-- WILL SEPERATE-- AND GO GRAINY. - This recipe can be cut in half easily. - Good on butter cake recipe.
Dump Meatballs Ingredients: - 4 oz Ground chuck - 2 Eggs - 1/2 cup Bread crumbs - 1/3 tbsp Parsley - 1/3 tbsp Italian season - 1 tsp Garlic pepper - 1 pinch Salt - 2 dash Worcestershire sauce - 2 dash Soy sauce - 1/3 Onions sweet - 1/3 Red,green,yellow,orange bell peppers - 1/3 Goat,blue,tomatoe/basil crumble cheese - 1 can Tomatoes with peppers - 1/3 cup Brown sugar - 1/3 cup Caribbean jerk sauce - 1 dash Worcestershire - 1/3 cup Bourbon sauce Directions: - Mix together and form meatballs and bake with foil for about 20 minutes,take off foil and bake for another ten minute. - Mix can tomatoes with jalapeno peppers in tomato juice,brown sugar,Caribbean jerk,soy sauce,bourbon peppercorn together and simmer for the sauce for meatballs.
Iron Mine Ingredients: - Ice - 2 ounces white rum - 1 ounce fresh lime juice - 1/2 ounce cane syrup (see Note) - Dash of Angostura bitters Directions: - Fill a cocktail shaker with ice. - Add the rum, lime juice and cane syrup and shake well. - Strain into a chilled coupe and top with the bitters.
Merrie's Marvelous Stuffing! Ingredients: - 1 large onion - 34 lb mushroom (quartered or sliced) - 2 teaspoons fresh rosemary, chopped - 12 cup butter - 1 14 cups chopped celery - 1 granny smith apple, peeled, cored and chopped - 13 cup chopped fresh parsley - 1 teaspoon dried thyme - 1 teaspoon dried sage - 34 cup cooked sausage, crumbles - 11 cups bread cubes - 12 cup chicken stock Directions: - Cook onion, mushrooms and rosemary in butter over med-high heat for about 5 minutes, until slightly tender. - Add celery and apple, cook for approximately 1 1/2 minutes. - Add parsley, thyme, sage, sausage, bread cubes and chicken stock. - Stir till well-mixed. - I tend to add a touch more of the herbs, just because we like them so much. - Put into baking pan and allow to cool (this is when you can wrap it up and put in the fridge if you're baking it later). - Note - if you want to cook this in the bird, allow it to cool before stuffing. - Bake bird immediately after stuffing it. - Bake covered at 350F for 30-40 minutes, remove cover and bake for 10 minutes more. - Note - if you are cooking something else at a higher or lower temperature, just adjust your cooking time for this - it's flexible.
Rachs Big Spicy Mac Ingredients: - 1 cup ketchup (Heinz Organic) - 2 tablespoons dill relish - 1 (4 ounce) can diced green chilies, drained and finely chopped - 1 cup sour cream - kosher salt - pepper - 2 12 lbs ground chuck - 2 tablespoons chili powder - 1 tablespoon ground coriander - 1 tablespoon ground cumin - 14 cup Worcestershire sauce - extra virgin olive oil, for drizzling - 8 slices cheddar cheese - 6 hamburger buns with sesame seeds, split - 1 head green leaf lettuce - sandwich-sliced pickle - 1 small onion, chopped Directions: - Make the saucein a bowl, stir together the ketchup, relish, chiles, and sour cream; season with salt and pepper. - Make the burgersin a large bowl, combine the beef, chili powder, coriander, cumin, and Worcestershire sauce; season with salt and pepper and mix thoroughly. - Score the mixture in to 4 equal portions and form 2 thin patties out of each section, creating 8 patties total. - Heat a drizzle of oil in a large skillet or griddle over med-high heat. - Cook half the burgers until browned and cooked through, about 2 minutes on each side. - When you flip the burgers, top each with a slice of cheese. - Set the first batch aside on a plate and cook the remaining burgers. - When the burgers are ready, assemble them in a double-decker stylelay down 4 bun bottoms and top them with some of the sauce, a lettuce leaf, a burger, a couple of pickle slices, and a sprinkle of onion. - Repeat with another layer (using 2 bun bottoms and 2 bun tops) of the same order. - Add some of the sauce to the top buns, too, before you cap off each burger.
Slow-Cooker Stew Ingredients: - 2 lbs boneless beef roast, cubed - 4 -6 celery ribs, sliced - 6 -8 carrots, sliced - 6 potatoes, cubed - 2 onions, sliced - 28 ounces tomatoes - 14 cup minute tapioca - 1 teaspoon salt - 14 teaspoon pepper - 12 teaspoon dried basil or 12 teaspoon oregano - 1 garlic clove, minced Directions: - Combine all ingredients in slow cooker. - Cover. - Cook on low 8-10 hours.
Mac n Cheese n Salami Ingredients: - 1/2 pounds Elbow Macaroni - 2 cups Milk - 4 Tablespoons Butter, Divided - 1/2 cups Flour - 1/2 teaspoons Nutmeg - 1/2 Tablespoons Salt And Pepper - 1- 1/2 cup Sharp Cheddar - 1- 1/2 cup Gruyere - 1/2 cups Sopressa Salami - 3/4 cups Seasoned Bread Crumbs Directions: - Preheat the oven to 375 degrees F. - Cook the macaroni (or heart-shaped pasta) according to the directions on the package. - Drain well. - If they stick together, drizzle in some oil and toss it around. - Heat the milk in a small saucepan; be careful not to let it boil. - Melt 3 tablespoons butter in a large pot (you will be adding the pasta to it later on) and add the flour. - Cook over low heat for 2 minutes, stirring with a whisk. - Continue whisking as you slowly add the hot milk. - Cook until it becomes thick and all the clumps are smoothed. - Stir in the nutmeg, salt and pepper. - Turn off the heat and add the cheeses of your choice and the salami. - Add the cooked macaroni and stir well. - Pour into a medium-sized baking dish or ramekins. - Melt the remaining 1 tablespoon of butter and mix in the bread crumbs. - Sprinkle the mixture on top. - Bake for 20 to 25 minutes if in a baking dish, or until the sauce is bubbly and the macaroni is browned on the top. - Ramekins only need 10 to 15 minutes.
Whiskey Old Fashioned Ice Cream (Vegan, No-Churn) Ingredients: - 1- 1/2 cup Cashews, Soaked For At Least 4 Hours And Drained - 3 ounces, weight Firm Tofu - 13 cups Water - 1 Tablespoon Vanilla Extract - 4 ounces, fluid Whiskey - 1/2 cups Pure Maple Syrup - 3/4 cups Orange Juice - 1 cup Cherry Jam Directions: - In a blender, blend together all the ingredients, except for the cherry jam. - Blend until smooth and creamy. - Transfer to a pan and swirl in the cherry jam. - Freeze for at least 46 hours, or until firm.
Moroccan-Spiced Chicken Ingredients: - 3 tablespoons olive oil - 3 tablespoons fresh lemon juice - 1 12 tablespoons sweet Hungarian paprika - 1 12 tablespoons ras el hanout spice mix - 1 tablespoon of fresh mint, chopped - 1 tablespoon salt - 2 teaspoons grated lemon peel (zest) - 1 teaspoon ground black pepper - 1 garlic clove, peeled - 1 (4 3/4-5 lb) whole free-range organic chicken - 2 small lemons, pierced all over with a fork - 6 garlic cloves, unpeeled Directions: - Position rack in center of oven and preheat to 400F Blend first 9 ingredients in blender to moist paste. - Remove neck, giblets, and excess fat from main cavity of chicken. - Rinse chicken inside and out; pat dry with paper towels. - Rub 1/3 of spice paste into main cavity and neck cavity, then rub remaining spice paste all over outside of chicken. - Place lemons and garlic cloves in main cavity of chicken. - Tie legs together. - Place chicken on rack in roasting pan. - Roast 45 minutes; tent with foil to prevent overbrowning. - Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170F, about 45 minutes. - Transfer chicken to platter; let stand 10 minutes (internal temperature will increase by 5 to 10 degrees).
Easy Meatball Stroganoff Recipe Ingredients: - 1 pound grnd beef - 1 egg - 3/4 c. soft bread crumbs - 1/2 teaspoon salt - Dash pepper - Shortening - 1 can cream of mushroom soup - 1/2 c. water - 1 tbsp. instant chopped onion - 1 tbsp. Worcestershire sauce - 1/4 teaspoon garlic pwdr - 1 c. lowfat sour cream Directions: - Combine beef, egg, crumbs, salt and pepper. - Form into meatballs about the size of golf balls. - Brown on all sides in a little shortening. - Remove from pan when cooked. - Drain grease from pan. - Add in soup, 1/2 c. water and seasoning; mix well. - Simmer 5 min. - Blend in lowfat sour cream and meatballs; heat through. - Serve over warm cooked noodles or possibly rice.
Portobello Quinoa Ingredients: - 2 cup stock (chicken, veggie, beef, etc.) - 1 cup quinoa - 2 portobello mushrooms, diced - 2 tbsp butter Directions: - Bring stock to boil in medium pan. - Add quinoa, cover, and reduce heat to low simmer. - Allow to cook for approximately 20 minutes, or until moisture is absorbed. - In a pan saute garlic and diced portobello until browned without cooking to the point of dehydration. - Add portobello to quinoa and serve warm.
Grilled Steak Sandwich Ingredients: - 1 cup nonfat yogurt - 12 cup peeled chopped cucumber - 2 teaspoons of fresh mint, finely chopped - 1 12 lbs steak - 1 tablespoon steak grilling seasoning - nonstick cooking spray - 3 pita breads - 2 medium tomatoes, sliced - 1 medium red onion, thinly sliced - 6 lettuce leaves, shredded Directions: - Combine sauce ingredients; set aside. - Preheat grill 5 minutes. - Coat steak with seasoning, pressing seasoning on steak with back of spoon. - Spray both sides of grill with cooking spray. - Grill steak 7-8 minutes for medium, 9-10 for done; do not overcook. - Remove steak from grill and allow to rest for 3 minutes. - Slice steak as thinly as possible against the grain. - Grill pitas 1 to 2 minutes to warm. - Open pita bread and fill with steak, tomatoes, onion, and lettuce; drizzle with sauce. - Serve warm or at room temperature.
Warm Cranberry Brie Ingredients: - 14 cup chopped pecans - 1 (16 ounce) brie round - 1 (16 ounce) can whole berry cranberry sauce - 14 cup firmly packed brown sugar - 2 tablespoons spiced rum - 12 teaspoon ground nutmeg - assorted cracker - apple, slices - pear, slices Directions: - Put pecans in a single layer in a shallow pan; bake at 350 for 6-8 minutes or until lightly toasted, stirring once after 4 minutes. - Trim rind from top of brie round, leaving a 1/3 inch border on top. - Place Brie on a baking sheet. - Mix together the cranberry sauce, brown sugar, rum, and nutmeg; spread mixture evenly over top of Brie. - Bake at 500 for 5 minutes. - Take out of oven and sprinkle with toasted pecans; serve with crackers, apple and/or pear slices. - **2 tablespoons orange juice may be substituted for rum.
Sweet Glazed Chicken Ingredients: - 4 bone in chicken breasts - 3 cup chicken stock - 1 salt - 1 pepper - 2 tsp rosemary - 4 tbsp agave nectar - 2 tbsp balsamic vinegar - 1/2 tbsp mustard - 4 tbsp ketsup Directions: - Place chicken in pot large enough to spread out without overlapping. - Season with salt, pepper, and rosemary. - Pour in chicken stock. - Chicken should not be covered. - Braise chicken until internal temp 165F. - Mix glaze ingedients. - The amounts can be adjusted depending on what flavor you prefer. - Move chicken to oven safe dish and baste with glaze. - Bake in 425F oven until glaze is thickened.
Bacon Stuffed Mushrooms Ingredients: - 30 Small Cleaned Mushrooms - 4 ounces, weight Cream Cheese (low Fat Is Fine) - 6 slices Cooked Bacon (the Store-bought Pre-cooked Stuff Is Okay For This) - 1/2 cups Smoked Gruyere, Finely Grated (emmenthal, Or Smoked Gouda Work Well Too) Directions: - Line a baking sheet with foil. - Remove the stems from the mushrooms. - Just twist them slightly and pop them out to make a hole in the bottom of the mushroom. - Arrange the mushrooms on the cookie sheet. - Next, mix the cream cheese and chopped bacon with a fork. - You will have a chunky mixture once it is combined. - Pack the cream cheese mixture into the mushrooms. - Keep the mixture somewhat level to the mushroom, so that the cheese does not ooze out when it is baked. - Next, top the mushrooms with the shredded cheese. - A nice quick way to do this is to simply tip the packed cream cheese mixture onto the shredded cheese quickly, and then you will have the shredded cheese on top. - Repeat with the remaining mushrooms. - This can be covered with plastic wrap and refrigerated for several hours until needed, or baked right away. - Bake uncovered at 400 degrees F for 12-15 minutes (until the mushrooms are browned, and the tops are melted). - Wait a couple of minutes before tastingthese are very hot when they come out!

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