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Salmon and Un-Fried Green Pepper Croquettes Ingredients: - Nonstick cooking spray - One 6-ounce can salmon, such as Bumble Bee Prime Fillet Atlantic Salmon, drained - 3 ounces fresh salmon fillet, chopped very fine - 1/4 cup Roccos Magnificent Mayonnaise (page 200) or store-bought reduced-fat mayonnaise, such as Hellmans Low-Fat Mayonnaise Dressing - 1/2 cup jarred fried peppers, such as Cento Sauteed Sweet Peppers with onions, roughly chopped - 1 scallion (white and green parts), sliced thin on the diagonal - 2 tablespoons chopped fresh flat-leaf parsley - Salt and freshly ground black pepper - 1/2 cup whole-wheat panko breadcrumbs, such as Ians All-Natural Directions: - Preheat the oven to 450 F. Spray a 12-cup mini-muffin pan with cooking spray, and set it aside. - In a medium bowl, combine the canned salmon, fresh salmon, mayonnaise, peppers, scallion, and parsley. - Mix the ingredients thoroughly for about 1 minute. - (This activates the protein in the raw salmon, which acts as a binder for the mixture.) - Season with salt and pepper to taste. - Put the panko in a shallow dish. - Divide the salmon mixture into 12 equal portions (about 1 ounce each) and roll each portion into a ball. - Roll the salmon balls in the panko to coat completely. - Place the croquettes into the cups of the prepared muffin pan. - Spray the tops of the croquettes with cooking spray. - Bake until the breading is golden and they are hot throughout, 8 to 9 minutes. - Gently lift the croquettes out of the muffin pan with a fork or a mini offset spatula. - Serve immediately. - Fat: 24.5g (before), 6g (after) - Calories: 432 (before), 156 (after) - Protein: 15g - Carbohydrates: 10g - Cholesterol: 38mg - Fiber: 2g - Sodium: 568mg
Sesame Beef Lettuce Wraps Recipe Ingredients: - 1 pound flank steak - 1/3 cup thinly sliced green onions - 1 Tbsp sugar - 2 Tbsp soy sauce - 1 Tbsp garlic, minced - 1 tsp sesame oil - 2 Tbsp vegetable oil - 1 Tbsp sesame seeds, toasted - 4 cups cooked short grain brown or white rice - 1 cup kimchi - 16 red leaf lettuce leaves Directions: - Slice steak across grain into 1/4 inch slices or thinner. - If steak is an inch or more thick, cut slices in half so that the strips are less than 1 inch wide. - Cut strips into 3 inch long pieces. - Combine steak, 1/4 cup onions (leave remainder for later), sugar, soy sauce, garlic, and sesame oil in a bowl. - Heat a Wok or large saute pan over high heat. - Add 1 Tbsp of vegetable oil, swirling to coat. - Add half the steak mixutre, stir fry for 2 minutes or until lightly browned. - When done, spoon out into a bowl and repeat the procedure with the remaining 1 Tbsp oil and remaining uncooked steak mixture. - Sprinkle with remaining onions and the toasted sesame seeds. - To eat, spoon approx. - 1/4 cup rice, about 2 tablespoons of steak, and 1 tablespoon of kimchi onto each lettuce leaf and roll it up. - This can be done in the kitchen or by individuals at the table. - Serve immediately!
Kelsey's Chocolate Popcorn Brittle Ingredients: - 1/2 cup sugar - 1/2 cup honey - 1/2 cup crunchy peanut butter - 1/2 teaspoon pure vanilla extract - 10 cups popped popcorn - Salt, optional - 6 ounces semisweet chocolate, melted - 6 ounces white chocolate, melted - 1 cup salted pretzels, crushed Directions: - Mix the sugar and honey in a small saucepan and bring to a boil. - Let simmer for 2 minutes. - Remove from the heat and mix in the crunchy peanut butter. - Continue to stir until the peanut butter is smooth, and then add the vanilla. - In a large mixing bowl, add the popped popcorn. - If desired, lightly salt the popcorn. - Pour the warm peanut butter mixture over the popcorn and stir with a long-handled wooden spoon until completely coated. - On a baking sheet lined with wax paper, pour the coated popcorn and distribute evenly. - Drizzle with the melted semisweet chocolate, and then drizzle with the white chocolate. - Sprinkle the crushed pretzels over the warm popcorn. - Allow the chocolate to set about 20 minutes (or speed up the process by placing the baking sheet in the refrigerator). - Once the popcorn is set, serve in a large serving bowl. - Store tightly covered.
Berries Tossed In Plum Wine And Lime Juice Recipe Ingredients: - 6 ounce fresh blueberries - 6 ounce fresh raspberries - 1/4 c. plum wine (or possibly other sweet fruity wine) - 1 1/2 tsp lime juice - 1 1/2 tsp sugar Directions: - Combine berries, wine, lime juice and sugar in bowl and toss well. - Chill. - This recipe yields 4 servings.
Azie's Spicy Garlic Shrimp Ingredients: - 12 large Shrimp - 3 clove Garlic - 1 tsp Cayenne Pepper - 1 dash Red Pepper Flakes - 1 dash Lemon Pepper - 1 dash Salt - 1 dash Pam Cooking Spray Directions: - Mince garlic and add to shrimp along with red pepper flakes, cayenne pepper, lemon pepper and salt - Heat pan on medium heat and spray with pam cooking spray - Add shrimp to pan for 2-3 minutes per side until both sides are pink - Remove from heat, plate and enjoy!
Good for You...chicken Noodle Soup Ingredients: - 2 (8 ounce) boneless skinless chicken breasts - 6 cups water - 14 12 ounces reduced-sodium fat-free chicken broth (1/3-less-sodium) - 13 cup carrot, finely diced - 1 cup onion, diced (approximately 1/2 large onion) - 12 cup celery, finely diced - 1 teaspoon dried parsley - 1 teaspoon garlic powder - 12 teaspoon poultry seasoning - 12 teaspoon salt - 18 teaspoon black pepper - 4 ounces angel hair pasta (break noodles in half) Directions: - Place chicken, water, broth, carrot, onion, and celery in a one-gallon pot and bring to a boil. - Cook until chicken is no longer pink (about 15 minutes). - Remove chicken and skim any fat from broth (or refrigerate broth for 2 to 3 hours and then skim fat). - Dice chicken into bite-size pieces. - Return chicken to the skimmed broth along with all remaining ingredients. - Place over high heat and return to a boil. - Reduce heat to medium-high and boil gently until pasta is cooked (3 to 5 minutes). - Serve right away; the pasta will continue to absorb liquid if the soup is left simmering.
Salad With Cauliflower And Olives Ingredients: - 2 pounds cauliflower or 1 pound cauliflower florets - 1/4 teaspoon hot red-pepper flakes - 1/4 cup dry white wine - 1 clove garlic - 1 tablespoon capers - 8 Greek, Italian or French black olives - 2 teaspoons olive oil - 1 tablespoon red-wine vinegar Directions: - Cut off the stem of the cauliflower, and break and cut the head into small florets. - Steam over boiling water for 3 to 4 minutes. - Sprinkle the cauliflower with red-pepper flakes while it steams. - Mince the garlic. - Wash and drain the capers. - Pit the olives, and coarsely chop them. - When the cauliflower is firm but tender, drain and place in a bowl. - Pour the wine over it, and add the garlic, capers, olives, oil and vinegar. - Cover and allow to marinate until serving time.
Mussels Mariniere Ingredients: - 1 12 lbs mussels, scrubbed and debearded - 1 cup dry white wine - 13 cup chopped shallots or 13 cup chopped red onion - 1 garlic clove, minced - 3 tablespoons chopped fresh Italian parsley, for serving Directions: - Discard any mussels that are gaping open and don't close when tapped a sign they're not alive and fresh. - In a large saucepan, combine the mussels, wine, shallots and garlic. - Bring to a boil over high heat. - Reduce the heat to medium, cover and cook, shaking the pan periodically, until all the mussels are opened, about 5 minutes. - Remove the mussels from the pan with a slotted spoon and divide among individual shallow bowls. - Discard any cooked mussels that didn't open. - Raise the heat to high and continue cooking the wine mixture to reduce slightly and deepen the flavors, about 2 to 3 minutes. - Pour the wine mixture over the mussels. - Sprinkle with the parsley and serve.
Baked Turkey and Jack Chimichangas - Ww Ingredients: - 12 lb ground turkey - 1 (16 ounce) can fat-free refried beans - 1 (8 ounce) jar salsa - 1 (4 ounce) can green chili peppers, mild, drained and diced - 1 teaspoon chili powder - 3 tablespoons scallions, thinly sliced - 1 cup fat-free monterey jack cheese, shredded - 8 large whole wheat tortillas - 12 cup fat free sour cream Directions: - Preheat oven to 350 degrees F. Coat a large skillet with cooking spray. - Coat a 13 X 9 X 2-inch baking dish with cooking spray. - Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. - Drain any excess liquid from pan and then add beans, 8 ounces of salsa, chili peppers, chili powder and scallions. - Cook until heated through, about 3 minutes; stir in cheese. - Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up. - Place chimichangas in prepared baking dish. - Bake uncovered until tortillas are crisp and brown, about 20 minutes. - Serve each topped with 2 tablespoons of additional salsa and 1 tablespoon of sour cream.
Elderflower Sidecar Recipe Ingredients: - 1 1/2 ounces St-Germain elderflower liqueur - 1 ounce brandy - 1/2 ounce Cointreau or other orange-flavored liqueur - 1/2 ounce freshly squeezed lemon juice - Ice Directions: - Combine all ingredients in a cocktail shaker. - Shake vigorously and strain over fresh ice into a chilled cocktail glass. - Serve.
Apple Wine Cooler Recipe Ingredients: - 1/2 x Wine - 1/4 x apple juice - 1/4 x sprite Directions: - Ice // rocks
Hazelnut Plum Cake Ingredients: - 3 tablespoons unsalted butter - 1 teaspoon vanilla extract - 1/2 cup whole hazelnuts or natural almonds (about 2 ounces) - 1/2 cup firmly packed light brown sugar - 1/3 cup all-purpose flour - 3 large egg whites - 1/4 teaspoon salt - 2 medium plums (about 1/2 pound), sliced thin - 1 1/2 teaspoons granulated sugar - confectioners sugar for sifting over cake - Accompaniment: vanilla ice cream Directions: - Preheat oven to 425F. - and butter and flour an 8-inch round cake pan, knocking out excess flour. - In a small saucepan melt butter over moderate heat and cool. - Stir in vanilla. - In a food processor blend together nuts, brown sugar, and flour until nuts are ground fine. - In a bowl with an electric mixer beat whites with salt until they hold stiff peaks and fold in nut mixture gently but thoroughly. - Fold in butter mixture (batter will deflate) and spread batter in prepared pan. - Arrange plum slices evenly over batter and sprinkle with granulated sugar. - Bake cake in middle of oven 20 to 25 minutes, or until a tester comes out clean. - Turn cake out onto rack and cool, plum side up, 5 minutes. - Sift confectioner's sugar onto cake and serve cake warm with ice cream.
Zucchini-Feta Casserole Ingredients: - 34 cup Bulgar wheat - 34 cup boiling water - 2 12 tablespoons vegetable oil - 2 cups sliced onions - 4 garlic cloves, minced - 6 cups thinly sliced zucchini, rounds - 12 teaspoon dried basil - 12 teaspoon dried oregano - 12 teaspoon dried marjoram - pepper - 2 eggs - 1 cup grated feta cheese (5 oz) - 1 cup cottage cheese - 12-1 cup chopped fresh parsley - 2 tablespoons tomato paste - 1 tablespoon tamari soy sauce - 1 cup grated cheddar cheese - 2 medium tomatoes, sliced thin - 1 12 tablespoons sesame seeds Directions: - Place bulgur in bowl and pour boiling water. - Cover and let sit until liquid is absorbed. - Saute onions and garlic in oil until onions are translucent. - Add zucchini, herbs, pepper, and continue to saute on medium heat until zucchini is JUST tender. - In bowl lightly beat eggs. - Mix in feta and cottage cheese. - Add to the bulgur bowl, chop parsley, tomato paste, soy sauce; mix well. - Assemble casserole in oiled 9 x 9 dish. - Layer first the bulgur mixture, next sauteed veggies, and then feta mixture. - Top it with grated cheddar cheese, sliced tomatoes and sprinkle with sesame seeds. - Bake covered at 350F for 45 minutes. - Uncover for last 15 minutes. - Let stand 10 min before serving.
Caipirinha Recipe Ingredients: - 1 x Lime cut small pcs Superfine sugar - 2 ounce Cachaca (or possibly white rum to taste) Ice cubes Directions: - Place the lime pcs, pulp side up, in the bottom of an old fashioned glass or possibly heavy tumbler. - Add in sugar to taste and crush the lime and sugar together with a pestle or possibly the end of a wooden spoon (be sure to crush the pcs pulp-side up or possibly too much bitter lime oil will be released from the zest). - Add in the cachaca, stir to mix and add in the ice cubes. - Stir again and serve. - This recipe yields 1 serving. - Comments: Cachaca, a spirit distilled from sugarcane, is one of the most popular drinks in Brazil. - Some of the better varieties are available in larger liquor stores in the USA.
Asian Ginger Chicken Ingredients: - 2 tablespoons flour - 14 teaspoon salt - 4 (5 ounce) boneless skinless chicken breast halves - 2 teaspoons oil - 14 cup bottled stir-fry sauce - 1 tablespoon shredded fresh ginger - 1 teaspoon minced garlic - chopped cilantro - lime wedge Directions: - Mix flour and salt in a plastic food bag. - Add chicken and shake to coat. - Heat oil in a large nonstick skillet over medium-high heat. - Add chicken and cook, turning once, 5 minutes or until golden and meat is opaque at center. - Remove to serving plate. - Mix stir-fry sauce, 1/2 cup water, the ginger and garlic in skillet. - Simmer 2 to 3 minutes until sauce is reduced to about half. - Spoon over chicken. - Garnish with cilantro and lime wedges.
Creamy Mustard Dip Ingredients: - 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened - 2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream - 2 Tbsp. GREY POUPON Dijon Mustard - 2 Tbsp. finely chopped red peppers - 2 Tbsp. chopped fresh parsley - 1 green onion, finely chopped Directions: - Mix first 3 ingredients until well blended. - Stir in remaining ingredients. - Refrigerate 2 hours.
Spicy Grillin Marinade - Marinade for chicken or meats Ingredients: - 4 oz (112 grm). honey (I use Thistle) - 1 oz (28 grm). dry Vermouth - 1 fresh lime, juice only - 1 tsp (5 ml) garlic pureed - 1 tsp (5 ml) chili powder - 1/2 tsp (2 ml) fresh cilantro, minced - 1/4 tsp (1 ml) fresh basil, minced - 1/4 tsp (1 ml) fresh oregano, minced - 1/8 tsp (1 ml) each ginger,corriander,cumin,cayenne,pepper,paprika,red pepper flakes Directions: - Combine in a warm bowl all the ingredients using a bamboo brush. - Pour into heavy zip lock bag, add meats, and marinade for 6 hours or longer.
Spiced Harwich Hermits Ingredients: - 2 cups flour - 1 teaspoon baking powder - 12 teaspoon baking soda - 12 teaspoon salt - 34 teaspoon ground cinnamon - 12 teaspoon nutmeg, grated - 14 teaspoon ground mace - 14 teaspoon ground cloves - 14 lb unsalted butter, softened (1 stick) - 12 cup sugar - 2 eggs - 13 cup molasses - 1 cup raisins, coarsely chopped - 12 cup walnuts, chopped Directions: - Preheat the oven to 350F. - Grease a 15x10 inch jelly roll pan. - Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, mace, and cloves in a mixing bowl. - Using an electric mixer, cream the butter with the sugar in a large bowl until smooth and fluffy. - Beat in the eggs and molasses until well blended. - With the mixer on low speed, add the flour mixture, beating just until blended. - Stir in the raisins and nuts. - Scrape the batter into the prepared pan, spreading it out evenly to the edges and smoothing the top. - Bake until firm on the top and a tester inserted in the center comes out clean, 15 to 18 minutes. - Cool in the pan on a rack for 10 minutes, and cut into 1 1/2 by 2 1/2 inch squares. - Store the hermits in a tightly covered container for up to a week or so.
The Ultimate Pumpkin Pie Ingredients: - 1/4 cup flour, all-purpose - 1/2 cup powdered sugar - 1/2 cup butter cut in pieces - 3 tablespoons heavy whipping cream whipping cream, heavy cream 35% - 3/4 cups sugar - 1 tablespoon brown sugar, light - 1 tablespoon cornstarch - 2 teaspoons cinnamon ground - 4 teaspoons ginger ground - 4 teaspoons salt - 1 can pumpkin large can - 3/4 cups heavy whipping cream whipping cream, heavy cream 35% - 1/2 cup sour cream - 3 large eggs beaten - 1/4 cup apricot preserves (jam) Directions: - Pumpkin pie was introduced to the holiday table at the Pilgrims second Thanksgiving in 1623. - Decorate this American classic with some whipped cream, or serve the cream alongside. - For crust: Preheat oven to 350F (180C). - Blend first 3 ingredients in processor until mixture resembles coarse meal. - Add cream and process until moist clumps form. - Gather dough into ball; flatten into disk. - Wrap in plastic; chill for 15 minutes. - Roll out dough on floured surface to 14-inch round. - Transfer dough to 9-inch glass pie dish. - Trim overhang to 1 inch. - Fold overhang under. - Make cut in crust edge at 1/2- inch intervals. - Bend alternate edge pieces inward. - Freeze 15 minutes. - Line crust with foil, pressing firmly. - Bake until sides are set, about 10 minutes. - Remove foil. - Bake crust until pale brown, about 10 minutes more. - Reduce oven temperature to 325; For filling: Using whisk, mix first 6 ingredients in bowl until no lumps remain. - Blend in pumpkin, whipping cream, sour cream and eggs. - Spread preserves over crust; pour in filling. - Bake until filling puffs at edges and center is almost set, about 55 minutes. - Cool on rack. - Cover; chill until cold. - (Can be made 1 day ahead.)
Potatoes in Cream Sauce Ingredients: - 4 Idaho potatoes, about 1 3/4 pounds - Salt to taste if desired - 1 cup heavy cream - 13 teaspoon freshly grated nutmeg - Pinch of cayenne pepper - 1/2 cup finely chopped scallions - Freshly ground pepper to taste Directions: - Peel and drop potatoes into cold water. - Drain and cut them lengthwise into quarters. - Cut each quarter into 1-inch lengths. - Add pieces to a small skillet with water to cover. - Add salt and bring to a boil. - Simmer 5 minutes. - Drain. - Add remaining ingredients. - Bring to a boil. - Cover and cook about 4 minutes or until almost tender. - Uncover and cook about 1 minute longer or until potatoes are tender and cream sauce is lightly thickened.
Crockpot Sausage And Peppers Ingredients: - 15 ounces, weight Canned Diced Fire Roasted Tomatoes - 15 ounces, weight Canned Tomato Sauce - 1 Tablespoon Tomato Paste - 1/2 cups Beer (I Used Guinness) - 3 Tablespoons Italian Seasoning - 3 cloves Garlic, Minced - 1/2 whole Medium Onion, Sliced Thinly - 1 whole Bell Pepper, Stem And Seeds Removed Then Sliced Thinly - 1 dash Salt And Pepper, to taste - 8 ounces, weight Spicy Chicken Sausage (or Pork) - 1 Tablespoon Olive Oil - 4 whole Hoagie Rolls - 4 slices Pepper Jack Cheese Directions: - Combine diced tomatoes, tomato sauce, tomato paste, beer, Italian seasoning, garlic, onion, bell pepper, salt and pepper in a crockpot. - In a skillet over medium heat saute chicken sausage links in olive oil for 2-3 minutes to brown the outsides of the link. - Slice links in half and add them to the crockpot and submerge in liquid. - Put the lid on. - Cook on high for 3-4 hours or low for 6-8 hours and serve on hoagie rolls topped with cheese.
Banana Mango Smoothie Ingredients: - 1 cup LACTAID Reduced Fat Milk - 1/2 cup sliced bananas, frozen - 3/4 cup cubed mango, frozen - 1/4 cup cooked white beans, rinsed - 2 tablespoons chopped walnuts - 1/8 teaspoon vanilla extract - 1 dash ground cinnamon Directions: - Place all ingredients into a blender. - Blend on high until smooth (about 1 minute).
Chicken And Stewed Tomatoes Over Fettucini Recipe Ingredients: - 2 boneless chicken breasts, skinned - 6 tbsp. Parmesan cheese - 3 tbsp. flour - 1 tbsp. extra virgin olive oil - 2 c. sliced mushrooms - 1 onion, minced - 1 teaspoon rosemary - 1 can Italian style stewed tomatoes Directions: - Coat chicken with 4 Tbsp. - cheese and then flour. - Salt and pepper to taste. - In skillet cook chicken in oil over medium high heat till done. - Remove. - Cook mushrooms, onions and rosemary till soft. - Add in tomatoes. - Cook uncovered till thickened a little. - Spoon over chicken. - Top with remaining cheese.
French Silk Pie Ingredients: - 12 graham crackers (the 4-section large pieces) - 1/3 cup butter, melted - 1/3 cup sugar - 4 ounces unsweetened baking chocolate - 1 1/2 cups sugar - 1 cup (2 sticks) salted butter, softened but still cold - 1 teaspoon vanilla extract - 4 eggs, cold - 1 1/2 cups heavy cream - 1/4 cup powdered sugar - Piece of semisweet chocolate, for grating Directions: - For the crust: Preheat the oven to 350 degrees F. - Crush the crackers in a food processor or resealable bag. - Pour them into a bowl and stir in the melted butter and sugar. - Press into a pie pan and bake until golden and set, 5 minutes. - Remove from the oven and set aside to cool slightly. - For the filling: In a small microwave-safe bowl, melt the baking chocolate until stirrable (about 45 seconds on high). - Set aside to cool. - It is important for the bowl and ingredients to be cold for the next stage of making the filling--to get the right texture and result. - In a large chilled bowl with an electric mixer, beat the sugar and butter until fluffy, 1 to 2 minutes. - When the melted chocolate is cooled, drizzle it over the butter/sugar mixture. - Add the vanilla extract. - Beat the mixture thoroughly until combined (on a stand mixer, you will be using the whisk attachment). - Turn your mixer to a medium speed and over a period of 15 to 20 minutes, add in the 4 cold eggs, one at a time, leaving about 5 minutes between each egg addition. - Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. - Smooth out the pie filling and place the pie in the refrigerator to chill for at least 2 hours (preferably longer). - For the topping: Add the heavy cream and sugar to the bowl of an electric mixer fitted with the whisk attachment and whip until it is stiff. - Cover the pies with a thick layer of cream. - Grate the semisweet chocolate over the top.
Chocolate and Peanut Butter Protein Bars Ingredients: - 2 tablespoons powdered chocolate soy protein concentrate (2 scoops) or 2 tablespoons whey protein powder (2 scoops) - 1 tablespoon natural-style peanut butter - 14 cup rolled oats or 14 cup steel cut oats - 4 egg whites - 14 teaspoon vanilla extract - 12 cup unsweetened applesauce Directions: - Preheat the oven to 350 degrees F. - Mix the egg whites and uncooked oatmeal. - Add the remaining ingredients. - Spray a nonstick cooking spray in an 8"x8" baking dish. - Spread the mixture in an even layer, over the bottom of the dish. - Bake for about 20 minutes, or until the edge starts to pull away from the sides of the dish. - Let cool for 5 minutes and cut into bars.
Barbecued Chicken Pizza Recipe Ingredients: - 1 1/2 c. Shredded deli rotisserie chicken - 1/3 c. Barbecue sauce - 1 x Prebaked pizza crust - 3 x Italian plum tomatoes, sliced - 1 c. Monterey jack cheese, shredded Directions: - Heat oven to 450F. - In small bowl, combine chicken and barbecue sauce; mix well. - Place bread shell on ungreased cookie sheet; spread chicken mix over shell. - Arrange tomatoes over chicken; sprinkle with cheese. - Bake at 450 degrees for 10 min or possibly till cheese is melted and shell is browned. - Sprinkle with cilantro.
Basic Gnocchi Ingredients: - 3 pounds russet potatoes - 2 cups all-purpose flour - 1 extra-large egg - 1 teaspoon kosher salt - 1/2 cup canola oil Directions: - Put the potatoes in a large pot, add water to cover, and bring to a boil. - Reduce the heat and cook at a low boil until the potatoes are tender, about 45 minutes; drain. - While they are still warm, peel the potatoes, then pass them through a vegetable mill onto a clean work surface. - Bring 6 quarts of water to a boil in a large pot, and add 1 tablespoon salt. - Set up an ice bath nearby. - Make a well in the center of the potatoes, and sprinkle them all over with the flour. - Break the egg into the center of the well, add the salt, and, using a fork, blend the egg and salt together. - Using the fork, begin to incorporate the flour and potatoes as if you were making pasta. - Once the dough begins to come together, begin kneading it gently until it forms a ball. - Knead gently for another 4 minutes, or until the dough is dry to the touch. - Divide the dough into 6 balls. - Roll one ball into a rope 3/4 inch in diameter, and cut it into 1-inch pieces. - Roll each piece down the back of a fork to create the characteristic ridges. - Drop the gnocchi into the boiling water and cook until they float to the surface, about 1 minute. - Use a slotted spoon to transfer the gnocchi to the ice bath. - Repeat with the remaining dough, replenishing the ice as necessary. - When all the gnocchi have been cooked and cooled in the ice bath, drain them and transfer to a bowl. - Toss with the oil. - The gnocchi can be stored, covered, in the refrigerator for up to 48 hours.
Double Blueberry-Oat Bran Waffles Ingredients: - 1 cup nonfat vanilla yogurt - 1/2 cup skim milk - 2 large eggs, separated - 1 Tbs. vegetable oil - 1 tsp. lemon extract - 1/2 cup oat bran - 1 cup all-purpose flour - 3 Tbs. granulated sugar - 1 tsp. baking powder - Pinch salt - 1 3-oz. pkg. dried blueberries - Wild blueberry preserves for garnish - Fresh blueberries as desired for garnish - Confectioners sugar for garnish Directions: - Preheat nonstick waffle iron, and spray cooking surface with cooking spray. - Beat together yogurt, milk, egg yolks, oil and lemon extract in large mixing bowl. - Stir in bran, flour, sugar, baking powder and salt. - In separate bowl, beat egg whites until stiff. - Fold egg whites into yogurt-flour mixture, then fold in dried blueberries. - Spoon about 3/4 cup batter onto hot waffle iron. - Bake waffles according to manufacturers directions, spraying appliance in between each baking. - Serve hot waffles with a dollop of blueberry preserves, fresh blueberries as desired and a dusting of confectioners sugar.
Barbecued Pork Chops Supper Ingredients: - 2 small red potatoes, unpeeled and quartered - 4 medium carrots, cut into 1-inch pieces - 4 pork chops (1/2-inch thick) - 12 teaspoon salt - 1 12 cups barbecue sauce - 1 tablespoon Worcestershire sauce - 12 cup cola - 14 teaspoon pepper - 12 cup ketchup Directions: - Place cut, unpeeled potatoes and carrots into 5 quart slow cooker. - Top with trimmed pork chops. - Sprinkle with salt and pepper. - Combine barbecue sauce, ketchup, cola and Worcestershire sauce. - Pour over pork chops. - Cover and cook on low 8-9 hour or until meat and veggies are done.
Our Family's Mackerel Namero Ingredients: - 2 Mackerel - 1 tsp Miso - 1 knob or more (to taste) Ginger - 1 Green onions Directions: - Peel and grate the ginger. - Chop the green onions into small rings. - If you have a whole mackerel, fillet it. - If you have a fillet with bones, try to cut or use a pair or tweezers to remove the bones. - Cut into pieces small enough to pound. - Pound the mackerel on a cutting board. - Once it's come together, add the miso and spices, pound well, mix, and it's complete! - Chill well before serving.
Chocolate Drops Ingredients: - 12 cup margarine or 12 cup butter - 1 (12 ounce) package chocolate chips - 1 (10 ounce) can sweetened condensed milk - 1 teaspoon vanilla - 14 teaspoon salt - 1 cup flour - 1 cup chopped nuts Directions: - In top of double boiler, over boiling water, melt margarine, chocolate bits, condensed milk, vanilla and salt (I do this in the microwave). - Stir until blended. - Add nuts. - Drop by teaspoons on a lightly greased cookie sheet. - Bake at 350F for 9 minutes.
POLLY-O Stringy Nachos Ingredients: - 2 sticks (1 oz. each) - 1-1/2 cups tortilla chips Directions: - String cheese into thin strips. - Place chips on microwavable plate. - Sprinkle with cheese. - Microwave on HIGH 1 to 1-1/2 minutes or until cheese is melted. - Serve with salsa.
Authentic Sangria with Red Wine Ingredients: - 1 bottle Red wine - 1 Orange - 1 packages Pineapple - 1 Lemon - 1 Apple - 1 Banana (or peach) - 1 Cinnamon stick - 50 ml Brandy - 3 tbsp Granulated sugar Directions: - Pour red wine into a wide-mouthed jar, and dissolve the granulated sugar. - Add brandy. - It's tasty enough to use red wine that you can get at the supermarket under 10 dollars. - Wash away the wax from the lemon and orange. - Peel thinly so as not to cut off the pith. - Remove the pith (because it's bitter) from your citrus fruits. - Add the cut fruits, citrus peels and cinnamon stick (if you like cinnamon). - Add brandy and granulated sugar. - Add cloves, nutmeg, or star anise for flair. - Let it sit for a day, and you can enjoy. - If you want to let it sit longer, discard the fruits and cinnamon. - "Sangria: Spring Themed Strawberry Version".
Grilled Baby Snapper Ingredients: - 1 (400 g) red snapper, whole, cleaned - 2 tablespoons freshly squeezed lime juice - 12 teaspoon salt, to taste - 12 teaspoon white pepper powder - 50 g tomatoes - 20 g red chilies, seeded - 35 g shallots, peeled - 10 g garlic, peeled - 5 g shrimp paste - 40 ml vegetable oil - 12 tablespoon salt Directions: - Put the tomato-chilli paste ingredients into a food processor and grind coarsely. - With a sharp knife, cut four slits approx 1cm deep on both sides of fish to allow the seasoning to penetrate and the fish to cook more evenly. - Season the fish with lime juice, salt and pepper. - Stuff the tomato-chilli paste into the slits. - Marinate fish for 20mins. - Place the fish on the charcoal grill and cook over a medium heat. - Blance the vege in salty boiling water. - After blanching, heat the oil and saute the vege with garlic and onion before seasoning with salt and pepper. - Serve the grilled snappoer with steamed rice.
Scallops With Curry Chive Mayonnaise Ingredients: - 500 g scallops - 12 cup mayonnaise - 1 teaspoon curry powder - 1 tablespoon snipped chives - 1 teaspoon sherry wine vinegar - salt & fresh ground pepper - olive oil Directions: - Heat olive oil in skillet. - Add scallops, cook 2-3 minutes until opaque, set aside. - Mix all ingredients (except scallops) with 1/4 tsp salt and 1/4 tsp pepper in a small bowl. - Place 10 scallops on each plate. - Spoon a portion of the Curry Chive Mayonnaise alongside the scallops and serve.
Spicy Roast Potatoes Ingredients: - 2 14 lbs roasting potatoes, halved, quartered if large - 12 teaspoon chili flakes, more if disired - 1 teaspoon turmeric - 1 tablespoon coriander seed - 1 tablespoon cumin seed - 4 tablespoons vegetable oil Directions: - Heat oven to 425F Boil the potatoes for 5 minutes Drain well, place back in the pan, cover with a lid and shake vigorously to lightly roughen up the edges. - Meanwhile, grind the spices using a pestle and mortar until lightly crushed, then mix with the oil. - Put the spice mix in a roasting tin and place in the oven to heat up. - Carefully put the potatoes into the roasting tin, tossing them in the hot oil and spice mixture. - Roast in the oven for 40-45 mins or until crisp and golden, turning once or twice during cooking.
Butter And Cheese Sauce Recipe Ingredients: - 1 lb pasta of choice - 10 Tbsp. unsalted butter - 1 1/2 c. grated Parmigiano-Reggiano Salt to taste Freshly-grnd black pepper to taste Directions: - While 1 lb. - of pasta of choice cooks, heat the butter in a small saucepan. - Add in 1/2 c. of pasta cooking water and heat through. - Toss al dente pasta into the pan with the butter and add in cheese to heat through. - Season with salt and pepper. - This recipe yields 4 servings.
A Little Italy Seasoning Mix Ingredients: - 2 tablespoons basil dried - 2 tablespoons marjoram dried - 2 tablespoons oregano dried - 2 tablespoons coriander ground - 2 tablespoons thyme dried - 2 tablespoons rosemary leaves dried - 2 tablespoons savory dried - 1 teaspoon red pepper flakes hot Directions: - Grind all ingredients together in a food processor or spice/coffee grinder. - Store in a tightly sealed container. - Keeps well for up to 3 to 6 months.
Tempeh Sausage Patties Ingredients: - 2 8-oz. pkgs. plain tempeh, cut into quarters 2 tsp. olive oil - 1 medium onion, finely chopped - 2 large cloves garlic, minced - Pinch cayenne, or more to taste - 4 tsp. chopped fresh sage - 2 tsp. chopped fresh thyme - 1 tsp. salt - 1/4 tsp. freshly ground pepper - 4 tsp. vegetable oil Directions: - In large saucepan fitted with steamer basket, bring 2 inches water to a boil. - Place tempeh quarters in steamer basket; cover and steam 20 minutes. - Meanwhile, in large skillet, heat olive oil over medium heat. - Add onion and cook until softened, about 5 minutes. - Add garlic and cayenne and cook, stirring, 1 minute. - Stir in sage, thyme, salt and pepper. - Remove pan from heat. - Remove tempeh from steamer, reserving 1/4 cup steaming water. - In large bowl, mash tempeh well with fork. - Add onion mixture and reserved steaming water and mix well. - Form mixture into 16 equal balls, then press firmly into patties about 2 inches in diameter. - In heavy 10-inch skillet, preferably nonstick, heat 2 teaspoons vegetable oil over medium heat. - Add half the patties and cook until browned, about 3 minutes per side; remove to plate. - Repeat with remaining oil and patties. - Serve warm.
The Venetian Ingredients: - Ice - 2 ounces bourbon - 1/2 ounce cherry liqueur - 1/2 ounce peach nectar or juice - 1/2 ounce fresh lemon juice - 1/2 ounce Simple Syrup - 1 lime wheel Directions: - Fill a cocktail shaker with ice. - Add all of the remaining ingredients except the lime wheel. - Shake well and strain into a chilled martini glass. - Garnish with the lime wheel.
Chicken in Mustard and Wine Sauce Ingredients: - 2 12 lbs chicken - 1 tablespoon Vegeta - 2 -3 tablespoons olive oil - 2 garlic cloves, sliced thin - 3 tablespoons green onions, chopped - 34 cup dry white wine - 1 12 cups leeks, sliced thin - 2 teaspoons Dijon mustard - 12 cup heavy cream Directions: - Cut chicken into large pieces and season with Vegeta. - Heat oil, in a large skillet, over medium high heat, and brown chicken on all sides; remove and set aside. - Reduce heat to low, saute green onions and garlic; add wine, return chicken, cover, and cook about 15 minutes. - Stir in leeks and cook another 10 minutes. - Remove from heat and stir in mustard, cream, and a little water, if necessary.
Ham and cheese pie Ingredients: - 1 one 9" pie crust - 6 eggs - 1 small onion diced - 1 cup diced ham - 1 cup shredded cheddar - 1/2 cup diced pepper-any colour - 1/2 tsp garlic powder - 1/4 tsp salt Directions: - Preheat oven to 350 - Mix all ingredients and pour into pie crust. - Bake for 35 mins or until set in the center
Baked Potato Soup Ingredients: - 4 medium baked potatoes, cooled - 5 slices bacon - 12 cup celery, chopped - 12 cup green onions with top, thinly sliced - 1 (14 1/2 ounce) can chicken broth - 1 12 cups milk - 1 garlic clove, pressed - 12 teaspoon salt - 14 teaspoon black pepper - 1 cup light sour cream - 12 cup cheddar cheese Directions: - Peel or scrape out the insides of the baked potatoes and coarsly mash. - Cook bacon in a 4 qt pot until crisp. - Drain bacon on a paper towel and remove all but about 1/2 to 1 teaspoon of drippings from the pot. - Add chicken broth, milk, potatoes, celery, onions, garlic, salt, and pepper to the drippings in the pot. - Bring to a boil, reduce heat and simmer for 10 minutes. - Stir in sour cream and bacon and top with cheese. - NOTE To cook in a crock pot, I cook the bacon in a skillet, add the drippings to the crock pot and then follow the directions using the crock pot instead of the regular pot. - I cook on high for 4 hours or low for 5 or 6. - It just has to get hot enough to soften the celery a little. - I add the sour cream, bacon, and cheese before serving.
Spicy Chicken Meatballs in Tomato-Lime Dip Ingredients: - 1 1/4 pounds ground chicken - 1/4 cup chopped fresh cilantro - 1 fresh serrano or jalapeno chile pepper, seeded and minced - 2 cloves garlic, minced - 2 scallions (white and green parts), finely chopped - 1 teaspoon peeled and finely grated fresh ginger - 1/2 teaspoon salt - 1/4 teaspoon freshly ground black pepper - 1 tablespoon olive oil - One 15-ounce can tomato sauce - 2 tablespoons fresh lime juice - 1 teaspoon ground cumin - Salt and freshly ground black pepper to taste Directions: - In a large bowl, combine all the meatball ingredients except the oil. - Mix well, then shape into golf ball-size meatballs. - Heat the oil in a large skillet over medium-high heat. - Add the meatballs and cook until browned on all sides and cooked through, 5 to 7 minutes. - Meanwhile, in a small saucepan, combine the tomato sauce, lime juice, and cumin. - Set the pan over medium heat and bring to a simmer. - Partially cover and let simmer for 5 minutes. - Season with salt and pepper. - Serve the meatballs with the tomato-lime dip on the side for dunking.
Warm Chicken and Cheese Sandwich Ingredients: - 1 whole grain sandwich roll, split - 1 small boneless skinless chicken breast (4 oz.), grilled, thinly sliced - 1/4 cup KRAFT Shredded Sharp Cheddar Cheese - 2 Tbsp. KRAFT Classic Ranch Dressing Directions: - Remove bread from insides of roll, leaving 1/2-inch-thick shells. - Discard removed bread or reserve for another use. - Combine chicken, cheese and dressing; spoon into bottom half of roll. - Cover with top of roll. - Cook in skillet on medium heat 5 min. - on each side or until heated through, gently pressing down top of sandwich with spatula to flatten slightly as it cooks.
Cheesy Enchilada Casserole Ingredients: - 1 box yellow rice - 1 packages mission soft tortilla - 1 can black beans - 1 can corn - 1 can caso blanca cheese - 1 packages shredded cheese - 1 3/4 cup chicken broth - 2 cup water - 2 tbsp butter - 5 boneless skinless chicken Directions: - First boil chicken, put in freezer. - Put yellow rice in sauce pan with water, butter, and chicken broth. - Boil until all liquids are soaked in. - Take chicken out of freezer and shredded going with grain. - Mix your now shredded chicken with yellow rice and the can of blanca cheese. - Drain corn and black beans in collider warm in microwave for a few minutes. - Then mix into mixture. - Next line casserole dish with soft tortillas - Layer accordingly, tortilla, mixture, shredded cheese, tortilla, mixture, shredded cheese.
Buffalo Chicken Wings Ingredients: - 4 large ribs celery, trimmed - 4 large carrots, peeled - 4 pounds chicken wings (about 24), tips removed, rinsed and patted dry - 1/2 cup (1 stick) unsalted butter - 2 tablespoons Tabasco sauce, or more to taste - 1 cup peanut oil - 1 cup vegetable oil - Coarse salt and freshly ground black pepper, to taste - 1 cup sour cream - 1 cup mayonnaise - 3/4 cup coarsely crumbled Maytag Blue cheese - 1 tablespoon cider vinegar - 1 tablespoon fresh lemon juice - 2 dashes Tabasco sauce - 1 tablespoon grated onion - 1/2 teaspoon very finely minced garlic - 2 tablespoons chopped fresh flat leaf parsley - Salt and freshly ground black pepper, to taste Directions: - To make the dip: Fold the sour cream and mayonnaise together in a bowl. - Add the blue cheese and fold gently. - Fold in the remaining ingredients, and adjust the seasonings to taste. - Refrigerate, covered, until ready to use. - The sauce will keep about a week. - Cut the celery and carrots into sticks, and set aside for serving. - Using a sharp knife, separate the chicken wings at the joint so you have a drumstick and a thigh. - Set aside. - Melt the butter with the Tabasco in a small saucepan. - Transfer it to a large bowl and set aside. - Heat the peanut and vegetable oils in a deep heavy pot over medium-high heat. - Once the oil is 375F, cook the thighs and drumsticks, in small batches, until they are golden brown and cooked through, about 10 minutes. - As they finish cooking, remove them with tongs and place them on paper towels to drain. - Then place the wings in the bowl and toss them with the Tabasco mixture to coat. - Season with coarse salt and pepper. - Serve the wings immediately, with the celery and carrot sticks and Maytag Blue Dip alongside.
Teriyaku Pork Steaks with Shiso Vinegar Sauce Ingredients: - 200 grams Thinly siced pork offcuts - 1 dash Salt - 1 as small amount Pepper - 1/2 tbsp Sake - 1 Katakuriko - 1/2 tbsp Soy sauce - 1/2 tbsp Mirin - 1 tsp Sake - 1 tsp Sugar - 10 leaves Shredded shiso leaves - 1 piec Finely juliennned ginger - 1 1/2 tbsp Rice vinegar - 1 1/2 tsp Sugar - 1 dash Salt - 1 Vegetable oil - 1 Salad (raw vegetable salad, potato salad, etc.) Directions: - Mix the shiso-vinegar sauces together. - Mix the teriyaki sauce ingredients together. - Cut the meat up roughly, season with salt, pepper and sake and massage in the seasonings. - There's no need to cut the meat if the pieces are around 5 to 6 cm in size. - Divide the meat into 2 portions and form into flat patties. - Dust with katakuriko. - Heat some oil in a frying pan over medium heat and fry the 2 pork patties on both sides. - Turn the heat down to low, put on a lid and steam-cook until cooked through. - Turn the heat up to medium-high, add the teriyaku sauce and coat the meat with it. - Put the pork 'steaks' and salad on plates, and pour the shiso-vinegar dressing over it.
Spiced Eggplant with Feta and Pomegranate Seeds Ingredients: - 1 Tbs. roasted garlic olive oil - 1 10-oz. container diced onions, or 1 large onion, chopped (2 cups) - 1/2 tsp. ground allspice - 1/4 tsp. ground cinnamon - 1 1/4 tsp. Aleppo pepper - 6 Japanese eggplants, sliced into 1-inch-thick rounds (2 lb.) - 1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained - 1 15-oz. can diced tomatoes - 1 Tbs. pomegranate molasses - 1/4 cup crumbled low-fat feta cheese - 13 cup chopped fresh mint - 1/2 cup fresh or frozen pomegranate seeds Directions: - Heat oil in pressure cooker over medium-high heat. - Add onions, allspice, cinnamon, and Aleppo pepper, and cook 2 to 3 minutes, or until onions are soft. - Stir in sliced eggplants, chickpeas, tomatoes with their juice, and pomegranate molasses, coating them well with onions and spices. - Close pressure cooker, and bring up to high pressure. - Cook 6 minutes. - Release pressure with quick-release button, or transfer pressure cooker to sink, and run cool water over rim to release pressure. - Season stew with salt and pepper, if desired. - Transfer to serving bowl, and sprinkle with feta, then mint and pomegranate seeds.
Spinach Gnocchi Ingredients: - 1 pound yukon gold potatoes, unpeeled - 2 quarts water - 1/2 cup cooked and chopped spinach - 2 eggs - 1 cup flour - 1 teaspoon salt - 1 teaspoon ground black pepper - 3 tablespoons butter - 1 tablespoon poppy seeds Directions: - Put the potatoes in a pot with the water. - Bring the water to a boil and cook the potatoes at a strong simmer for 20 minutes or until tender. - Drain the water from the pot and let the potatoes cool for only a few minutes before you begin to pull the skins from the potatoes. - Discard the potato skins and, while still hot, pass the potatoes through a ricer into a bowl. - To the riced potatoes add the spinach and mix well. - Add the eggs, one at a time, and incorporate well. - Add the flour in two stages so that only the amount that is necessary will be used to bind the potato. - Add the second half of the flour (and have some additional flour available if necessary) and mix well to form a dough. - Divide the dough in half, and on a floured work surface, roll the first half of dough into a log 1-inch thick. - Cut the log into 1/2-inch thick round pieces. - Lay the pieces out, and the back of a fork or your thumb, make an indentation on one side. - Set aside and refrigerate until needed. - Cook as you would pasta in several quarts of boiling water for 10 to 15 seconds. - They cook very quickly and are cooked when they float to the surface. - Heat the butter in a saucepan, add the poppy seeds and pour over the gnocchi in a large serving bowl.
Aubergine And Pasta Charlotte Recipe Ingredients: - 2 x 1/2 pound eggplant - 1 tsp salt - 1/4 c. extra virgin extra virgin olive oil - 5 c. rigatoni pasta - 1 jar herbed pasta sauce - 2 c. shredded mozzarella cheese - 1/2 c. shredded asiago cheese - 1/3 c. grated romano cheese - 1/2 tsp dry thyme - 1/2 tsp dry pepper - 1/4 tsp dry rosemary, crumbled - 2 Tbsp. dry breadcrumbs Directions: - Preheat oven to 375 F (190 C). - Cut eggplant lengthwise into 1/4-inch (5 mm) thick slices. - Layer in colander, sprinkling each with salt. - Let stand for 30 min. - Rinse each layer well to remove salt and pat dry. - In skillet, heat some of the oil over medium heat. - Fry eggplant slices, a few at a time, till golden, about 3 min per side, adding more oil as necessary, Drain well on paper towels. - Meanwhile, in large pot of boiling salted water, cook rigatoni for about 7 min or possibly till tender but very hard. - Drain well and return to pot. - Add in pasta sauce and mozzarella, Asiago and Romano cheeses; stir to combine. - Stir in thyme, pepper and rosemary; set aside. - Lightly brush 8-1/2-inch (2 L) springform pan with extra virgin olive oil. - Sprinkle with half of the bread crumbs. - Line side of pan with overlapping pcs of eggplant, making sure each extends to rim of pan and leaving no gaps. - Cover bottom with overlapping slices of eggplant. - Spoon pasta mix into pan, pressing down lightly. - Sprinkle with remaining breadcrumbs. - Cover with foil. - Bake in centre of oven for about 30 min or possibly till steaming. - Let stand for 15 min. - Run tip of knife around pan to loosen charlotte. - Invert onto serving platter and unmould.
Shrimp Toast Ingredients: - 2 cups (475 ml) shrimp, chopped - 1 cup (225 ml) napa cabbage - 1 tbsp (15 ml) minced ginger - 1 tbsp (15 ml) sesame oil - 1 whole egg - 1/4 cup (60 ml) chopped scallions - 1/4 cup (60 ml) chopped cilantro - 1/2 cup (125 ml) finely diced jicama - Salt and white pepper to taste - 6 slices of dried bread with the crust removed - 1/4 cup (60 ml) sesame seeds - Canola oil Directions: - In a food processor, puree first 5 ingredients. - Check for seasoning. - Fold in scallions, cilantro and jicama. - Spread the mixture on bread, cut in half on the diagonal and sprinkle with sesame seeds. - Heat a deep fryer to 375 degrees (200 C.) and fry until golden brown. - Prep Time: 30 minutes - Cooking Time: 1 hours 0 minutes
Barbecued Sticky Chicken With Lemon and Garlic Ingredients: - 8 chicken thighs (bone-in and skin on, preferably free range or organic) - sea salt (to taste) - fresh ground black pepper (to taste) - olive oil - 1 bulb of garlic (whole) - 2 lemons - 5 sprigs fresh rosemary (tied together) - rocket (or pea shoots washed and spun-dry) Directions: - Get you barbecue on about an hour before you want to cook and preheat your own oven to 180C/350F/gas 4. - Season the chicken well with salt and pepper and drizzle with a little olive oil. - Get a big double layer of tin foil and pop the thighs in the middle with the bulb of garlic. - Chop 1 of your lemons in half and pop this in too and then wrap the chicken up then put your foil parcel on a baking tray and into the hot oven for 35 minutes until the chicken pulls away easily from the bone - if you have to tug at it it is not ready, so pop it back in the oven for another 5 minutes or so. - When done, carefully take the chicken out off the oven and unwrap it, by this time your barbecue should be at the perfect temperature - a good medium heat - so get your chicken on to start charring. - While this is happening. - get on with your sticky glaze. - Carefully, clove by clove, squeeze the sweet roasted garlic out of its papery skin into a pestle and mortar and then carefully squeeze in the juice of your roasted lemon halves too and give this a good bash up and season with salt and pepper then add a good lug of olive oil and mix until you have a thick paste and now squeeze in the juice of the other lemon so you get 2 levels of lemon flavour - one sweet and roasted, the other fresh and zingy. - Use you rosemary sprigs to brush the paste onto the chicken, basting and turning for about 10 minutes so you are building up a lovely layer of sticky garlicky sweetness and a wonderful golden brown colour.
Vinegar Pie Crust Ingredients: - 2 cups all-purpose flour - 1/2 teaspoon salt - 1 cup plus 1 tablespoon vegetable shortening - 1 1/2 teaspoons distilled white vinegar - 1 egg, lightly beaten - 4 to 6 tablespoons ice water Directions: - Sift the flour and salt into a bowl. - Cut in the shortening with a pastry blender until it is the size of small peas. - Add the vinegar, egg, and just enough ice water to moisten the dry ingredients. - Form the dough into 2 equal balls, then flatten into disks. - Roll out the crusts right away, or wrap the dough tightly and refrigerate for up to 2 weeks. - On a lightly floured surface, roll out each ball to a thickness of 1/8 inch. - To prebake an empty crust, preheat the oven to 400F. - Press 1 rolled-out crust into a 9- or 10-inch pie plate. - Line with parchment paper and weight the crust down with dry beans or pie weights to keep the crust from bubbling or shrinking. - Bake for 10 minutes, until firm and lightly browned. - To parbake the crust, remove it from the oven after 10 to 20 minutes, when you first see a golden hue to the crust.
Vegetarian Tomato Sauce for Pasta or Pizza Ingredients: - 1 carrot, shredded - 1 onion, chopped - 5 tomatoes - 1 roasted garlic - oregano - 14 cup red wine - basil - pepper - canola oil Directions: - Heat Canola oil in pan till hot. - Chop onions put in hot pan. - Caramelize (they get see through and brown and yummy). - add roasted garlic. - Put a pot of water on to boil. - Add carrot and cook -- add boiling water for liquid; a splash at a time. - Cut a X in the bottom of each tomato and drop in boiling water until it opens slightly. - Pull out tomatoes and peel then cut up and add to sauce. - Add 1/4 Cup red wine. - Season to your tastes -- cook for about 1 hours - Cook pasta. - Add a splash of pasta water to make the sauce stick to the noodles better, drain noodles and toss in to the sauce. - YUM! - Sounds strange but I have 2 picky eaters and the gobbled it up! - and one hates both cooked carrots and tomatoes! - No leftovers :(.
Brioche (Bread Machine) Recipe Ingredients: - 1 1/3 c. Lowfat milk - 5 Tbsp. Butter - 2 1/2 x Large eggs - 1/4 c. Sugar - 2 tsp Salt - 4 c. Bread flour - 2 1/2 tsp Yeast Directions: - Large balls and an equal number of small balls. - Place large balls of dough into muffin tins; press down in the center of each one to create an indentation into that you place the small ball of dough. - Leat rise for about 40 min. - Brush tops - with a mix of 1 beaten egg and 1 Tbs, sugar; bake in a preheated 375F oven for 15 - 20 min.
Malt Bread Ingredients: - 8 oz. self-rising flour - 2 tbsp. brown sugar - 2 tbsp. Ovaltine (original flavor) - 4 oz. golden raisins - 1 tbsp. dark molasses - 1/4 cup milk Directions: - Heat oven to 350F. - Put all ingredients into alarge bowl and mix well. - Pour mixture into a greased and floured 9x5x3-inch loaf pan. - Bake for approximately 70 minutes or until a woodenpick inserted in the center of the loaf comes out clean. - Remove from the pan. - Cool thoroughly before slicing.
Penne With Vodka Sauce Ingredients: - 4 tablespoons unsalted butter - 1 cup heavy cream - 14 cup tomato paste - 13 cup vodka - 2 tablespoons vodka - 2 tablespoons basil, slivered - 1 pinch red pepper flakes - 1 teaspoon salt - 2 tablespoons salt - 1 lb penne - 12 cup parmesan cheese, grated Directions: - Make the sauce. - Bring a large pot of water to a boil over high heat. - In a large fry pan over medium-low heat, melt the butter with the cream. - In a small bowl, dissolve the tomato paste in the vodka. - Stir into the cream mixture. - Add the basil and red pepper flakes. - Season with the 1 teaspoons salt. - Cook until most of the alcohol has evaporated and the sauce is thick enough to coat the back of a spoon, about 5 minutes. - Cook the pasta. - Meanwhile, add the 2 Tbs. - salt and the pasta to the boiling water. - Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. - Drain, reserving about 1/2 cup of the cooking water. - Add the pasta to the sauce and warm briefly over low heat to blend the flavors. - Add the cheese and toss to combine. - Add as much of the reserved cooking water as needed to loosen the sauce and serve. - Serves 4.
Mango Sorbet Ingredients: - 4 cups mango nectar - 1/4 cup sugar - 1/4 cup sweetened lime juice (recommended: Rose's) - 1 tablespoon vodka Directions: - Whisk the mango nectar, sugar, sweetened lime juice together, and vodka in a large measuring cup to dissolve the sugar. - Chill in the refrigerator for 2 to 3 hours, until cold. - Pour the mango mixture into an ice cream machine and churn until frozen and slushy, following manufacturer's directions. - Freeze until solid, another 2 to 3 hours. - Cook's Note: The vodka helps make the sorbet more scoopable without adding flavor.
Chicken Pot Pie Ingredients: - 14 cup butter - 23 cup celery, chopped - 23 cup green onion, chopped - 14 cup flour - 1 12 cups chicken broth - 1 cup milk - 12 teaspoon poultry seasoning - 12 teaspoon salt - 12 teaspoon pepper - 2 cups chicken, cooked and diced - 3 eggs, hard-cooked and diced - 10 ounces frozen peas or frozen mixed vegetables - 23 cup milk (for biscuit mix) - 2 cups biscuit mix Directions: - Preheat oven to 375. - In saucepan, saute celery & green onions in buter. - Blend in flour and seasonings. - Add broth & milk; stir and continue cooking to make a smooth sauce. - Add chicken, eggs & vegetables. - Pour into 2 qt baking dish. - Mix remaining 2/3 cup milk with 2 cups biscuit mix. - Roll & cut or drop biscuits on top of chicken/vegetable mixture. - Bake at 375 degrees for 20-25 minutes or until biscuits are brown.
Banana Splits With Pineapple Brown Sugar Topping - Ww Too!! Ingredients: - 1 (15 ounce) can crushed pineapple, in natural juice - 14 cup lemon juice - 2 tablespoons light brown sugar - 18 teaspoon ground cinnamon - 3 bananas, firm and ripe - 14 cup light vanilla ice cream - 14 cup frozen yogurt Directions: - Combine the pineapple with juice, lemon juice, sugar and cinnamon in a medium saucepan. - Cook over a medium heat, uncovered, stirring occasionally until the sugar is dissolved and the juice is reduced somewhat, about 3 minutes. - Set aside to cool slightly. - Cut the bananas in half crosswise. - Cut each banana half lengthwise, being careful not to cut all the way through. - Split the banana halves open and place each one on a small dessert plate. - Top each banana with a scoop of ice cream then about 2 1/2 tablespoons of the warm pineapple mixture. - Top each with a mint leaf, if using, and serve.
Fresh Basil Dressing Ingredients: - 13 cup red wine vinegar - 2 tablespoons olive oil - 3 tablespoons finely chopped fresh basil - 2 garlic cloves, minced - salt and pepper Directions: - Combine all ingredients. - Stir again before serving.
Simple Slaw Ingredients: - 12 cup fat-free buttermilk - 13 cup low-fat mayonnaise - 12 teaspoon celery salt - 12 teaspoon fresh ground black pepper - 12 cups thinly sliced green cabbage - 12 cup finely chopped green onion Directions: - Combine first 4 ingredients, stirring with a whisk. - Place cabbage and onions in a large bowl. - Spoon buttermilk mixture over cabbage; toss to coat.
Bologna On Rye Recipe Ingredients: - 6 x servings sliced bologna, ham or possibly salami - 6 slc rye bread toasted and buttered - 1 can Campbell's Chili Beef Soup - 1/4 c. chili sauce or possibly ketchup thinly sliced onion Directions: - In skillet, brown meat; place on bread. - Heat soup and chili sauce, stirring; spread on meat. - Top with onion. - Makes 6 open-face sandwiches.
Bourbon Holiday Bowl Recipe Ingredients: - 2 c. boiling water - 1 tbsp. maple syrup - 1/4 teaspoon cinnamon - 1/4 teaspoon nutmeg - 1 tbsp. bitters - 750 milligrams dry red wine - 1 orange - 2 c. bourbon Directions: - Combine boiling water, maple syrup, cinnamon, nutmeg, bitters and dry red wine; heat just to boiling, but don't allow to boil. - Keep hot, without boiling, over candle. - Stud slices of 1 orange with whole cloves. - Float over top of spiced wine mix. - Just before serving, add in 2 c. bourbon.
Green Quinoa Salad with Peas Ingredients: - 1 cup uncooked quinoa, rinsed and drained - 3 Tbs. olive oil - 1 Tbs. plus 1 tsp. fresh lime juice - 1 tsp. grated lime zest - 2 tsp. pure maple syrup - 2 cloves garlic, minced (2 tsp.) - 1 tsp. ground coriander - 1 avocado, finely diced ( 1/2 cup) - 1 cup cooked fresh or thawed frozen peas - 4 green onions, thinly sliced ( 1/2 cup) - 1/2 cup chopped fresh parsley, plus sprigs for garnish - 1/4 cup chopped cilantro, plus sprigs for garnish Directions: - Bring large pot of salted water to a boil. - Add quinoa, and boil, uncovered, 10 to 12 minutes, or until quinoa is tender and small tails appear. - Drain in fine-meshed strainer, and return to pot to cool. - Whisk together oil, lime juice, lime zest, maple syrup, garlic, and coriander. - Season with salt and pepper, if desired. - Stir in cooled quinoa, avocado, peas, green onions, parsley, and cilantro. - Garnish with parsley and cilantro sprigs.
Cheeseburger Pizza Ingredients: - 2 cups all-purpose flour - 4 teaspoons baking powder - 1 teaspoon salt - 12 cup crisco all-vegetable shortening - 1 cup milk - 23 cup ketchup - 14 cup mustard - 48 bick's yum yum sweet pickles - 1 cup ground beef, cooked - 1 13 cups shredded cheddar cheese Directions: - Preheat oven to 425AF Line a baking sheets with parchment paper. - Set aside. - CRUST: Combine flour, baking powder and salt in large bowl. - Cut in shortening until mixture resembles coarse meal., Add milk, stirring with fork until rough dough forms. - Turn out onto lightly floured surface and knead until smooth, about 30 seconds. - Divide dough into 4 pieces. - Roll each piece of dough into 8-inch circle. - Place on prepared baking sheet. - ASSEMBLY: Top each pizza in the following order: 2 tablespoons ketchup, cover with 1 teaspoons mustard, 9 yum yum pickles, 1/4 cup ground beef, drizzle with ketchup and mustard (to taste), cover with 3 more Bick's Yum Yum Pickles and cover with 1/3 cup; cheddar cheese.
Instant ZucchiniEasy Enough? Ingredients: - 1 tablespoon butter - 1/2 cup sliced yellow onion - 2 zucchini, thinly sliced - 1 tablespoon water - 1/2 teaspoon salt - 1/4 teaspoon ground black pepper - 2 tablespoons grated Parmesan cheese Directions: - Preheat a medium skillet over medium-high heat. - Add the butter and let it melt. - Add the onion and saute until translucent, 2 to 3 minutes. - Add the zucchini and water. - Reduce the heat to medium-low and cook until crisp tender, about 4 minutes. - Season with salt and pepper. - Transfer to a serving dish and sprinkle with the Parmesan cheese.
Oatmeal Muffins Ingredients: - 1 cup old fashioned oats - 1 cup raisins - 1 cup 2% low-fat milk - 1 cup whole wheat flour - 12 cup brown sugar - 12 cup unsweetened applesauce - 2 eggs - 12 teaspoon baking powder - 12 teaspoon baking soda - 12 teaspoon salt Directions: - Put oatmeal, raisins and milk in a large bowl to soak for 1 hour. - Add the rest of the ingredients and mix well. - Drop into lightly greased miffin pans and bake at 400 degrees for 15 to 20 minutes.
Anne Sale's Lemony Cream Cheese Squares Ingredients: - 1 cup graham cracker crumbs - 3 tablespoons sugar - 14 cup butter, melted - 8 ounces cream cheese, softened - 12 cup sugar - 18 teaspoon salt - 12 cup milk - 1 teaspoon lemon juice - 1 teaspoon vanilla - 8 ounces fresh whipped cream - lemon slice (to garnish) Directions: - Preheat oven to 375 degrees. - Combine crumbs, 3 TBS sugar and butter and mix well. - Press mixture on bottom of lightly greased 8" square pan. - Bake at 375 degrees 6-8 minutes. - Beat cream cheese in large mixing bowl until soft and creamy. - Gradually add 1/2 cup sugar, beating until fluffy. - Add salt, milk, lemon juice, and vanilla. - Beat at medium speed for 1 minutes. - Gently fold in whipped cream and spoon into prepared crust. - Chill at least 6 hours. - Cut into squares and garnish with thinly sliced lemon rounds.
Wake up Cowboy! Ingredients: - 2 cups black coffee, fresh and hot - 1 12 ounces tequila - 34 ounce Kahlua - 2 tablespoons sugar Directions: - Mix together the ingredients and divide evenly between two coffee mugs. - Serve to your favorite cowboy with breakfast.
Ray's Stone Crab Sauce - Stone crab sauce Ingredients: - 3-1/2 tsp (17.5 ml) English mustard - 1 cup (225 ml) mayonnaise - 2 tsp (10 ml) Worchestershire sauce - 1 tsp (5 ml) "A-1 Steak Sauce" - 1/8 cup (30 ml) light cream - 1/8 tsp (1 ml) salt Directions: - Blend mustard and mayonnaise and beat for one minute. - Add remaining ingredients and beat to a creamy consistancy.
Banana Pepper Beef Hoagies Ingredients: - 3 pounds Boneless Beef Chuck Roast - 3 cloves Fresh Garlic, Sliced Lengthwise - 12 ounces, weight Jar Mild Banana Pepper Rings - 6 whole Hoagie Rolls - Butter - 1 whole Large Ripe Tomato, Sliced - 1 bunch Romaine Lettuce Leaves - Ranch Dressing, To Taste - 1 whole Cucumber, Peeled And Sliced - 4 ounces, weight Crumbled Blue Cheese Directions: - Place roast in a crock pot. - Cut slits in the top of the roast and insert sliced garlic into the slits. - Pour the jar of peppers WITH liquid into the crock pot. - Cook on High for 67 hours or until it shreds easily. - Once done, transfer beef to a plate and shred using two forks, removing all fat. - With a slotted spoon, transfer peppers to a small bowl, without the liquid. - Slice rolls lengthwise and butter each side. - Bake face up on a sheet, under the broiler for 12 minutes, or until slightly crispy. - Watch closely for burning! - Top rolls with the shredded meat, cooked peppers, and divide the fixings.
Veltoute A L'acocat (Avocado Soup) Recipe Ingredients: - 2 ripe avocados, peeled, pitted and diced - 1 teaspoon curry pwdr - 1 c. half and half - 2 c. beef bouillon - Juice from 1/2 lemon - Salt and pepper to taste - Dash of cayenne pepper Directions: - Blend avocados in food processor or possibly blender. - Mix in half and half; add in spices. - Mix 1 c. bouillon and lemon juice in a small saucepan. - Bring to a boil, then turn heat to low. - Add in creamed avocado and remainder of bouillon slowly to prevent curdling. - Heat on very low till warm. - Garnish with croutons.
Caraway Cheddar Muffins Ingredients: - 1 12 cups all-purpose flour - 12 cup rye flour - 3 tablespoons sugar - 2 teaspoons baking powder - 1 teaspoon caraway seed, ground in mortar with pestle - 12 teaspoon baking soda - 12 teaspoon salt - 1 23 cups finely shredded extra-sharp cheddar cheese - 6 tablespoons vegetable oil - 23 cup sour cream - 12 cup milk - 1 egg, room temperature - 1 teaspoon Worcestershire sauce Directions: - Preheat oven to 400 degrees. - Generously grease 2 1/2-inch muffin cups or line with foil baking cups. - Mix first 7 ingredients in large bowl, stir in cheese. - Whisk oil,sour cream,milk,egg and worcestershire in medium bowl until smooth. - Make well in center of dry ingredients; add sour cream mixture to well, stir into dry ingredients just to blend (batter will be thick). - Spoon batter into prepared cups, filling each 3/4 full. - Bake until muffins are golden brown and tester inserted in center comes out clean, 25 to 30 minutes. - Cool 5 minutes; turn out of pan. - Serve cheddar muffins warm.
Garlic knots Ingredients: - 1/4 cup Canola oil - 1 tsp garlic powder - 3 tbsp Parmesan cheese - 1 tsp Drird oregano - 1 tsp Dried parsley flakes - 1 12 oz. tube buttermilk biscuts Directions: - cut each biscuit into thirds. - roll each piece into a 3 inch rope and tie into a knot. - place 2 inches apart on ungreased baking sheet - bake at 400F for 8 to 10 minutes until golden golden brown - in a large bowl combine the remaining ingredients - brush oil mixture over knots
Coconut Curry with Cauliflower, Carrots, and Chickpeas Ingredients: - 3 Tablespoons Coconut Or Grapeseed Oil (or Preferred Cooking Oil) - 4 whole Large Carrots, Peeled And Slice Thinly On The Bias - 1 whole Medium Onion, Diced - 1 whole Head Of Cauliflower, Trimmed And Cut Into 1-inch Pieces - 5 teaspoons Your Favorite Curry Powder Or Paste - 1- 1/2 cup Vegetable Or Chicken Broth - 1 can (15 Oz. Can) Chickpeas (Garbanzo Beans) - 1/2 teaspoons Salt - 1 can (15 Oz. Can) Coconut Milk - 1 whole Lime, Zest And Juice - 2 Tablespoons Chopped Fresh Mint - 1/4 teaspoons Crushed Red Pepper Flakes (if Your Curry Powder Needs Some Kick) Directions: - In a large skillet, heat the oil to medium-high heat. - Add sliced carrots, onions, and cauliflower pieces; saute, stirring frequently, until the onions become translucent. - Stir in the curry powder and crushed red pepper flakes (if using), and cook for 1 minute. - Add broth, chickpeas, and salt; bring to a boil, then reduce heat to medium-low, cover, and simmer for about 5 minutes. - Add coconut milk and lime zest and juice. - Let it simmer uncovered for a couple of minutes until vegetables are as tender as youd like and the sauce has thickened slightly. - Stir in the mint. - Serve on hot rice. - Makes about 6-8 servings.
Spicy Cheeseburger Soup Ingredients: - 1 lb. lean ground beef Safeway 1 lb For $3.99 thru 02/09 - 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09 - 1 stalk celery, chopped - 2 cloves garlic, minced - 2 Tbsp. flour - 1/2 tsp. ground black pepper - 1/2 lb. red potatoes (about 2), chopped King Sooper's 5 lb For $1.88 thru 02/09 - 2 cans (14.5 oz. each) fat-free reduced-sodium beef broth - 1 can (10 oz.) no-salt-added diced tomatoes and green chiles, undrained - 1 pkg. (8 oz.) KRAFT Shredded Swiss Cheese - 1 can (6 oz.) tomato paste - 1/4 cup HEINZ Tomato Ketchup - 2 Tbsp. HEINZ Yellow Mustard - 1/2 cup milk Directions: - Brown meat with onions, celery and garlic in large saucepan on medium heat; drain. - Sprinkle flour and pepper over beef mixture; cook and stir 2 min. - Stir in potatoes and broth. - Bring to boil on medium-high heat, stirring occasionally. - Simmer 10 min. - or until potatoes are tender. - Stir in tomatoes and green chiles, cheese, tomato paste, ketchup and mustard. - Cook 2 to 3 min. - or until cheese is melted and mixture is well blended. - Stir in milk; cook 1 to 2 min. - or until heated through.
Red Lobster Nantucket Baked Cod by Todd Wilbur Ingredients: - 1 12 lbs fresh cod fish fillets - 1 tablespoon butter - 12 lemon, juice of - 2 small tomatoes - 2 tablespoons grated parmesan cheese - 14 teaspoon salt - 14 teaspoon paprika - 1 dash black pepper - 1 dash cayenne pepper Directions: - Combine all spices in a small bowl and set aside. - Preheat oven to 425. - Cut fish into 4 (two per serving), and place fillets in a 9 x 13-inch baking pan. - Melt butter in a small bowl in the microwave for 10-20 seconds. - Brush the top of each fillet with butter, squeeze little lemon juice on the fish, then sprinkle the spice blend evenly over the top of each fillet. - Arrange 2 to 3 tomato slices over top of each fillet. - Sprinkle grated parmesan cheese over each tomato slice. - Each slice should be about half covered. - Bake the fish, uncovered, for 8 minutes, then turn oven to a high broil and continue to cook for 6 to 8 minutes, or until cheese on tomatoes begins to brown. - Serve two pieces of fish per serving with rice on the side.
Homemade Breading for Baking in the Oven Ingredients: - 4 cups packaged corn flake crumbs - 4 teaspoons instant chicken bouillon - 4 teaspoons paprika - 2 teaspoons poultry seasoning - 1 tablespoon Italian herb seasoning - 12 teaspoon pepper - 1 teaspoon garlic powder - 1 teaspoon onion powder Directions: - Combine all ingredients and mix well. - Place in an airtight container. - Mix well before using. - Plan on using 1/2 to 1 tablespoon of the breading mix for each chicken or fish pc. - Makes 4 cups.
Sweet Onion and Sage Cornmeal Flats Ingredients: - 1 large sweet onion, approximately 1/2 pound, minced - 8 tablespoons olive oil - 1 package active dry yeast - 3/4 cup warm water (105 to 115 degrees) - Pinch sugar - 2 cups all-purpose flour, plus flour for kneading - 1 cup yellow cornmeal, plus cornmeal for dusting the baking sheet - 1/2 teaspoon salt - Butter for greasing - 2 teaspoons coarse salt - 3 large fresh sage leaves or 1 teaspoon crumbled dried sage Directions: - Cook the onion in 2 tablespoons of olive oil until soft, about 10 minutes. - In a small bowl, mix together the yeast, water and sugar, and let stand about 5 minutes, until foamy. - In a large bowl, mix together the flour, cornmeal and salt. - Make a well in the center and pour in the yeast mixture, along with three tablespoons oil. - Combine until a dough forms. - Turn out the dough onto a floured surface and knead gently about 4 minutes, until smooth. - Place the dough in a greased bowl, cover with plastic wrap and let rise about 1 hour, until doubled in bulk. - Punch down the dough, knead to release bubbles and let rest, covered with a towel, for about 15 minutes. - Preheat the oven to 425 degrees. - Divide the dough into eight pieces of approximately equal size. - On a floured surface, roll out each piece to form a four-inch circle. - Brush each circle with oil and sprinkle with cooked onions, coarse salt and sage. - Dust a baking sheet, 10 inches by 15 inches, with cornmeal, and place the flats on the baking sheet 1 inch apart. - Bake 15 minutes, or until golden brown and crisp. - Serve warm or at room temperature.
Lorraine Pascale's scary 'mummy' sausage rolls recipe Ingredients: - 2 tsp sunflower oil - 12 sausages (or 15 chipolatas) - 320 g (11.3oz) ready rolled puff pastry - 1 beaten egg, to glaze - 75 g (2.6oz) American-style mustard Directions: - Heat the oil in a large frying pan over a low heat and gently fry the sausages or chipolatas for about 8 minutes, turning often, until lightly browned all over. - Transfer to a plate and leave for about 20 minutes until cool. - After this time, preheat the oven to 220C, (fan 200C), 425F, Gas Mark 7. - Unroll the ready rolled pastry, leaving it sitting on its plastic wrapping. - The pastry should be about 38cm long and 23cm wide (or trim with a knife or roll to this size with a rolling pin if not far off). - Using a long knife or pastry cutter, cut out 38 x 1cm wide strips across the width (so they will be about 23cm long). - Now, simply wrap the strips around the cooled sausages or chipolatas like mummies bandages, leaving a gap near one end for the mummies eyes to go on later. - Use three strips per sausage or two and a half strips per chipolata. - There will be the odd bit left over, but just add them onto a sausage or chipolata to use them up. - Dont worry if the pastry strips stretch or break as you wrap, just patch it up and keep wrapping. - The mummies are best looking rustic anyhow. - Place them down on a baking tray as you go, eye side up. - If at any time you find the pastry is getting too soft, then pop it in the fridge for 10 minutes or until firmed up. - Once all wrapped, brush the pastry with the beaten egg. - Place them in the oven to cook for about 20 minutes or until the pastry is golden brown and the sausages are fully cooked through. - Transfer to a serving platter. - Using the end of a teaspoon, place two dots of mustard on the exposed sausage of each one to create eyes. - Serve at once with the remaining mustard for dipping.
PHILLY-Carrot Cheesecake Bars Ingredients: - 1/4 cup butter, melted - 1-1/2 cups Honey Maid Graham Crumbs - 3/4 cup sugar, divided - 1-1/2 tsp. ground cinnamon, divided - 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened - 3/4 cup sour cream - 1 tsp. vanilla - 3 eggs - 3/4 cup shredded carrots (about 1) Target 2 lb For $3.00 thru 02/06 - 1-1/2 cups thawed Cool Whip Whipped Topping Directions: - Heat oven to 350 degrees F. - Mix butter, crumbs, 1/4 cup sugar and 1/2 tsp. - cinnamon; press onto bottom of 13x9-inch pan. - Bake 10 min. - Beat cream cheese in large bowl with mixer until creamy. - Blend in sour cream, vanilla and remaining sugar and cinnamon. - Add eggs, 1 at a time, beating after each just until blended. - Stir in carrots; spread over crust. - Bake 45 to 50 min. - or until centre is almost set. - Cool completely. - Refrigerate 4 hours. - Serve topped with Cool Whip.
Asian Ribs Recipe Ingredients: - 1/3 c. soy sauce - 2 Tbsp. dry sherry - 2 Tbsp. hoisin sauce - 1 Tbsp. vegetable oil - 1 tsp five-spice pwdr - 1 x garlic clove - 1/4 tsp freshly-grnd black pepper - 3 lb meaty pork spareribs or possibly loin back ribs Directions: - For marinade, combine soy sauce, sherry, hoisin sauce, vegetable oil, five-spice pwdr, garlic, and pepper. - Place ribs in plastic bag set into a shallow dish. - Pour marinade over ribs; close bag. - Marinate in the refrigerator 4 hrs or possibly overnight, turning bag occasionally to distribute marinade. - Remove ribs from marinade, reserving marinade. - Place ribs in center of cooking grate. - Grill 1 to 1 1/2 hrs or possibly till tender, brushing with reserved marinade during the last 20 min of grilling time. - To serve, cut ribs into 2- or possibly 3-rib portions. - This recipe yields 4 servings. - Comments: Hoisin sauce adds an intense Asian flavor to a grilled favorite.
Brown Rice, Bean And Okra Chili Recipe Ingredients: - vegetable cooking spray - 1/2 c. minced sweet onion - 1/2 c. minced green bell pepper - 1/2 c. minced celery freshly grnd black pepper to taste - 4 x cloves chopped garlic - 28 ounce no-salt-added whole tomatoes stewed, undrained (two cans, about 1.75 c.) - 10 ounce low sodium tomato juice - 1/2 c. water - 15 ounce cooked red kidney beans liquid removed and rinsed - 1 Tbsp. minced fresh parsley - 1/4 c. dry oregano - 1 pch red pepper flakes or possibly warm pepper sauce to taste - 2 x bay leaves - 1/4 tsp grated orange rind - 1 1/2 c. brown rice (or possibly a blend) - 10 ounce frzn okra sliced minced fresh cilantro Directions: - Tested with red-pepper flakes, a sweet Mayan onion, fiesta-style stewed tomatoes, and a rice blend (white, brown, and pre-cooked wild). - We used frzn, precooked beans.The longer this cooks the better. - Stovetop (40 mins) - 1. - Spray a 4-quart pan, heat over medium, and add in the onion, pepper and celery. - Season with pepper and garlic. - Cook stirring tillcrisp-tender - (4 to 5 mins). - 2. - Add in the tomatoes, juice, beans, parsley, oregano, warm pepper (sauce or possibly flakes), bay, and orange. - 3. - Bring to a boil over high heat. - Add in rice. - Reduce heat to low to simmer and cook the rice (about 20 to 25 mins). - 4. - Continue cooking for added flavor or possibly add in okra and cilantro now; simmer, covered, about 10 min (less if okra is thawed). - Veg] - NOTES : nee: Hearty Vegetable GumboA crockpot can be used to simmer and cook the rice on low. - Total time: about 2hrs.
Garden-Style BLT Sandwiches for Two Ingredients: - 4 slices whole wheat bread, toasted - 2 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise - 6 cooked slices OSCAR MAYER Center Cut Bacon - 1/4 cup sliced cucumbers - 2 tomato slices King Sooper's 1 lb For $0.99 thru 02/09 - 2 lettuce leaves Directions: - Spread toast with mayo. - Fill with remaining ingredients.
Whipped cream and sangria jello shots Ingredients: - 1 packages whipped cream jello - 1 packages strawberry jello - 1/2 liter boiling water - 250 ml vodka - 250 ml white wine - 1 piece apple Directions: - Mix whipped cream jello with vodka and boiling water. - Put this mix to empty shots cups. - When first lyer freeze, mix wine, strawberry jello, boiling water ( 250 ml) and chopped apple. - Apply on the freezed whipped cream vodka jello. - Put to cold place. - When its freeze, bon apetite!
Scallops With Spinach and Spicy Orange Juice Sauce Ingredients: - 2 teaspoons butter or 2 teaspoons margarine - 1 12 lbs spinach - 14 teaspoon salt - 1 lb sea scallops, rinsed and patted dry, tough attachment muscle removed - spicy orange sauce - 1 teaspoon freshly grated orange peel - 12 cup fresh orange juice - 1 tablespoon shredded onion - 1 tablespoon red wine vinegar - 1 teaspoon minced garlic - 18 teaspoon red pepper flakes Directions: - Heat 1 teaspoon of butter in a large nonstick skillet over medium-high heat. - Add spinach in 2 batches, if necessary, and salt. - Cook, stirring, just until wilted, 1 to 2 minutes. - Remove to serving platter. - Wipe skillet dry with paper towels. - Add remailning butter to skillet. - When hot, add scallops in a single layer. - Cook 2 minutes, turning scallops once or until lightly browned on 2 sides and barely opaque at the centers. - Arrange on spinach; cover loosely with foil to keep warm. - Put sauce ingredients in skillet and bring to a boil over medium heat. - Boil for 2 to 3 minutes until slightly syrupy. - Spoon sauce over scallops.
Chocolate Ganache Ingredients: - 4 ounces good quality bittersweet chocolate - 4 ounces heavy cream. Directions: - Chop chocolate fine and place in small bowl. - Place cream in small pot and bring to a simmer. - Pour simmering cream over chopped chocolate and stir until smooth. - Cool to room temperature before glazing.
Spicy Beef Sandwiches Ingredients: - 2 lbs beef roast - 1 (1 ounce) package Italian salad dressing mix - 1 (16 ounce) jar banana pepper rings - 1 onion, sliced (optional) - 1 (14 ounce) can beef stock - 8 Italian rolls - 1 (8 ounce) package cheddar cheese (sliced or shredded) Directions: - Rub roast with dressing mix. - Combine roast, pepper rings with juice, and optional ingredients if desired. - Cook on low 4-5 hours or high until done. - Shred beef. - Serve hot on rolls with cheese.
Kicked up Chicken and Rice Soup Ingredients: - 1 cup frozen corn - 2 cups chicken broth - 1 (15 ounce) can pinto beans, drained - 1 (10 ounce) can Rotel Tomatoes (with green chiles) - 1 (12 1/2 ounce) can chicken - 1 cup precooked long grain rice Directions: - Mix corn, broth, pinto beans, tomatoes and chicken in a saucepan. - Bring to a mild boil. - Add rice. - Simmer for 30 minutes. - Serve with quesadillas or rolls. - * I rarely use chicken broth. - I use a chicken base called "Better than Bullion" and make it per the instructions on the jar -- I feel it has more flavor than just broth.
Cheesy Chicken With Chilies Ingredients: - 2 tablespoons vegetable oil - 6 chicken cutlets - 3 tablespoons all-purpose flour - 1 (10 ounce) can enchilada sauce - 1 (11 ounce) can corn - 1 (4 ounce) can diced green chilies - 34 cup shredded cheddar cheese Directions: - Heat oil in a large skillet. - Coat chicken cutlets with flour. - Add chicken to skillet and cook until golden. - Remove to paper towels to drain. - Wipe out skillet. - Add enchilada sauce and corn and bring to a boil. - Drain and coarsely chop chilies. - Arrange cutlets on sauce. - Top with green chilies and cheese. - Cover, reduce heat and simmer 1 to 2 minutes until cheese melts. - Slice scallions and sprinkle over top.
Zucchini Soup Ingredients: - 1 12 teaspoons paprika - 1 lb young zucchini (a little more is fine, i used about 1.1 lb) - 2 tablespoons olive oil - 3 teaspoons minced roasted garlic (or about 6 cloves, but less if you don't want the garlic flavor so strong) - 1 cup heavy cream - 12 cup grated parmesan cheese - 7 -8 ounces fire-roasted tomatoes - 12 teaspoon onion powder - chicken broth (or vegetable broth) - parmesan cheese - bacon Directions: - Preheat oven to 400F. - Put paprika in a small pan on the stove on medium heat to toast for about 5 minutes. - Meanwhile, slice zucchini. - Toss sliced zucchini with 1 tablespoons olive oil and the toasted paprika. - Spread on a baking sheet and cook in the oven for 10 minutes. - Put zucchini in a blender and blend until smooth. - Heat 1 tablespoons olive oil in a soup pot on the stove. - Add garlic and cook, stirring continuously, for about 30 seconds. - Turn heat to between low and medium (3 out of 10 on my stove). - Add zucchini then heavy cream, mix. - Once thoroughly heated, add cheese. - Stir, continue heating until melted. - Add onion powder and fire roasted tomatoes (chopped up to whatever size youd like). - Stir, cook until all heated through. - Add broth to thin soup to desired consistency, stir, cook about 5 more minutes. - Serve topped with parmesan cheese and bacon crumbles.
Chicken Salad Nicoise Ingredients: - 1/2 lb red potatoes - 1/2 cup green beans, cut into 2-inch lengths - 3 precooked skinless chicken breasts (1lb), cut into long, thin strips - 2 medium carrots, cut into thin strips - 1 small red bell pepper, seeded and cut into strips - 1/2 small red onion, cut into thin strips - 1/3 cup nicoise or other black olives - 2 tbsp capers - 2 tbsp chopped fresh basil, tarragon or chives - 2 hard-boiled eggs, peeled and quartered - 2 small tomatoes, cut into wedges - 2 medium cloves garlic, peeled and finely chopped - 1 tsp Dijon mustard - 2 tbsp finely chopped fresh basil - 3 tbsp fresh lemon juice - 2 tbsp extra-virgin olive oil Directions: - Place potatoes in a saucepan with salted water to cover. - Bring to a boil and cook until tender, about 20 to 30 minutes. - Drain and cool potatoes, then peel and cut into thin wedges. - Meanwhile, cook green beans in a small saucepan of boiling salted water until tender but crisp, about 5 to 7 minutes. - Pour into a strainer, run under cold water and then pat dry. - For the salad dressing, combine garlic, mustard, basil and lemon juice in a small bowl. - Whisk in oil a little at a time until well mixed, and season with salt and pepper. - In a large bowl, combine chicken, potatoes, green beans, carrots, red pepper, onion, olives, capers and fresh herbs. - Toss with dressing. - Garnish with egg and tomato wedges. - If desired, serve on lettuce-lined plates.
Linda's Olive Oil and Sauternes Cake Ingredients: - 5 each egg yolks - 3/4 cup sugar - 1 tablespoon orange zest grated - 1/2 cup sauterne - 1 cup flour, all-purpose sifted - 1/4 teaspoon salt - 7 each egg whites - 1/2 teaspoon cream of tartar Directions: - Butter and flour a 20cm springform pan and line it with baking paper. - Beat the egg yolks with half the sugar until they are pale and thick. - Beat in the mixed peel olive oil and Sauternes. - Combine the flour and salt and beat into the egg mixture only until it is well combined. - Beat the 7 egg whites with the cream of tartar until they hard soft peaks. - Beat in the remaining sugar until the eggwhites hold stiff peaks. - Fold the whites into the egg yolk mixture until they are thoroughly incorporated. - Pour the cake mixture into the prepared pan and bake in a preheated oven for 20 minutes, turning the cake, if necessary, so that it bakes evenly.
Easy Fruit Salad Ingredients: - 12 tablespoons Cool Whip Lite - 3 cups red seedless grapes - 1 fuji apple - 7 strawberries - 12 cup pecans Directions: - Put the light whip cream in a large bowl. - Chop the apple and strawaberrie. - The size of the chop varies. - Chop them a little smaller than the grapes. - Combine grapes to whip cream. - Then combine other fruits and nuts.
Ground Beef Vegetable Soup Ingredients: - 1 lb ground beef - 2 teaspoons salt - 18 teaspoon pepper - 2 medium carrots, chopped - 8 12 ounces green beans, undrained - 1 medium onion, sliced - 1 celery rib, sliced - 1 bay leaf - 3 cups water - 1 tablespoon Worcestershire sauce - 16 ounces tomatoes, undrained and cut up Directions: - In a Dutch oven, lightly brown ground beef; drain. - Stir in remaining ingredients. - Simmer covered, 20 to 25 minutes or until vegetables are tender, stirring occasionally.
American Burrito Ingredients: - 2 large polish kielbasa sausage slice in half long way - 1 cup chicken slice into strips - 1 cup rice none - 2 large flour tortillas (10-inch) - 1/2 cup sharp cheddar cheese spread room temp - 1/4 cup jalapeno pepper slice, wash - 1/2 cup jalapeno pickling liquid - 1 tablespoon kosher salt - 1 tablespoon black pepper - 2 1/2 tablespoons chili powder - 1/2 tablespoon cajun seasoning - 1 tablespoon garlic salt - 1 teaspoon onion powder - 2 1/2 cups water - 1/2 cup taco sauce Directions: - Place sausage, chicken, 1/2 cup water, jalepiono juice, black pepper, cajun seasoning, garlic salt and onion powder in a med skillet. - Heat on med/high. - Pour rice into pot add 2 cups water and boil. - Add chili powder, kosher salt and a few jalepinio peppers to rice. - Now while the meat and rice are cooking, place tortilas on plate and spread cheese evenly on totillas. - Once rice is cooked and meat in browned, place meat and rice in tortillas, add desired amount of hot sauce and jalepios. - Fold tortilla into a burrito. - cut in half and serve.
Creamy Chicken-Bruschetta Pasta Ingredients: - 3 cups farfalle (bow-tie pasta), uncooked - 1 Tbsp. oil - 1 lb. boneless skinless chicken breasts, cut into bite-size pieces - 1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme - 2 cups halved grape tomatoes - 1/4 cup chopped fresh basil Directions: - Cook pasta as directed on package, omitting salt. - Meanwhile, heat oil in large nonstick skillet on medium-high heat. - Add chicken; cook and stir 5 to 7 min. - or until done. - Add cooking creme and tomatoes; cook and stir 2 to 3 min. - or until heated through. - Drain pasta, reserving 1/3 cup cooking water. - Gradually add reserved water to sauce mixture until desired consistency is reached. - Add pasta; mix lightly. - Top with basil. - Serve immediately.
Swedish Meatballs Ingredients: - 8 slices white bread - 1 cup heavy cream - 3 eggs - 1/2 cup diced onion - 1/4 teaspoon ground nutmeg - 1/2 teaspoon ground allspice - 1/2 teaspoon freshly ground black pepper - 1 teaspoon kosher salt - 1 tablespoon beef base - 1/2 teaspoon chopped garlic - 2 1/2 pounds ground chuck Directions: - Preheat the oven to 450 degrees F. - Place the bread slices in a large mixing bowl and dampen with heavy cream. - Once bread is soaked through, add the rest of the ingredients, except the meat, and mix well. - Mix in the meat. - Roll the mixture into 1-inch meatballs and bake, uncovered, on a lightly greased baking pan for 45 minutes. - Serve the meatballs hot, with gravy if desired.

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