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Cranberry-Orange Stuffing Ingredients: - 1 package STOVE TOP Stuffing Mix - 1/4 c. margarine or butter - 1 1/2 c. orange juice - 1/2 c. dried cranberries Directions: - Prepare STOVE TOP Stuffing in a large saucepan as directed on package, substituting orange juice for water, and then add dried cranberries.
Sidecar Ingredients: - Ice - 1 1/2 ounces chilled VSOP Cognac - 1/2 ounce Grand Marnier - 1/3 ounce fresh lemon juice Directions: - Fill a cocktail shaker with ice. - Add the Cognac, Grand Marnier and lemon juice and shake well. - Double strain the drink into a chilled coupe.
Crunchy Peanut Butter Squares Ingredients: - 1 cup peanut butter - 12 cup corn syrup - 12 cup brown sugar - 2 cups Rice Krispies - 1 cup corn flakes (lightly crushed) Directions: - Combine Peanut Butter, Sugar& Corn Syrup in top of double boiler and heat, blend well. - (or microwave on high power for 2 minutes.) - Quickly stir in cereal until thoroughly blended and press into a greased 8 X 12 cake pan. - Allow to cool in fridge until firm to press. - (Top may be sprinkled with chocolate chips or drizzled with melted chocolate.) - Cut into 2 inch squares and serve.
Chive & Buttermilk Mashed Potatoes Ingredients: - 3 pounds Yukon Gold potatoes - 1 tablespoon salt - 1 cup buttermilk - 1/2 cup snipped fresh chives - Black or white pepper to taste Directions: - Peel potatoes, if desired, and cut into 2-inch chunks. - Place the potatoes and salt in a large heavy saucepan. - Add cold water to cover by 2 inches. - Bring to a boil. - Reduce heat to simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. - Drain well. - Transfer the potatoes to a large bowl. - Mash with a potato masher, an electric hand-held mixer or by working through a ricer. - Stir buttermilk, chives, and pepper into the potatoes.
Miso Salmon & Spinach Ingredients: - 1 cup sake - 14 cup white miso - 14 cup mirin - 4 boneless skinless salmon fillets (about 5 oz. each) - 1 (10 ounce) bag Baby Spinach - 1 -2 tablespoon light soy sauce - 2 teaspoons sesame seeds, toasted Directions: - Combine sake, miso and mirin in a large deep skillet or dutch oven. - Bring to a boil over hight heat. - Reduce heat to medium; add salmon. - Simmer, uncovered, 4 minutes. - Turn salmon over; simmer 3-4 minutes more or until salmon is opaque in center. - Transfer salmon to plate and keep warm. - Add spinach in 2 batches to liquid in skillet; cook 2 minutes or until spinach is wilted. - Remove spinach with slotted spoon and keep warm. - Turn heat to high and bring liquid to a gentle boil. - Cook 1-2 minutes or until sauce is reduced to about 1/4 cup. - Season with soy sauce. - Serve salmon over spinach, drizzle with sauce and sprinkle with sesame seeds.
Baby red n white potato Ingredients: - 1 pre heat oven to 350 - 1 pound red potatos - 1 pound white potatos - 1 whole slice onion. or to liking - 1 olive oil, extra virgin - 1 oregano - 1 salt - 1 rosemary - 1 chopped parsley Directions: - Wash n cut potato in half. - Add your salt,oregano,parsley,rosemary,onions and Chopped garlic all to your liking.pour olive oil over potatoes let married for about half hour. - then oven until tender n crisp.
Spinach Orzo Pasta Ingredients: - 1 Onion (diced) - 3 clove Garlic - 1 cup Orzo - 1 cup Spinach (julienned) - 1/2 cup Radicchio (julienned) - 1/4 cup Sun dried tomatoe (diced) - 1 Salt and pepper Directions: - Bring a medium-size pot of water to boil. - Add a generous amount of salt. - In a large skillet, on medium high heat, add a quarter sized amount of olive oil. - Once your pasta is finished cooking drain and add to the onion mixture along with the spinach. - Serve and enjoy.
Bruschetta Di Formaggio Ingredients: - 1/4 cup olive oil - 3 large cloves garlic, minced - 1 French bread baguette (1 lb.), cut into 24 slices - 1 pkg. (8 oz.) POLLY-O Whole Milk Mozzarella Cheese, cut into 24 thin slices - 6 plum tomatoes, chopped King Sooper's 1 lb For $0.99 thru 02/09 - 2 Tbsp. chopped fresh oregano Directions: - Heat broiler. - Mix oil and garlic. - Brush both sides of bread slices lightly with oil mixture. - Place on baking sheet. - Broil 1 to 2 min. - on each side or until lightly toasted on both sides. - Cover each toast slice with 1 cheese slice; top evenly with tomatoes. - Broil, 4 inches from heat, 1 to 2 min. - or until cheese is melted. - Sprinkle with oregano.
Simple Linguini Aglio Olio Ingredients: - 1 cup Olive Oil - 10 cloves Garlic, Peeled - 2 Tablespoons White Wine - 2 pinches Crushed Red Pepper - 2 pinches Salt - 1 pound Linguini - Fresh Parsley, Finely Chopped As Needed For Garnish Directions: - 1. - In a large rondeau pan (or any shallow, heavy-bottomed stock pot, Dutch oven, or brasier), heat olive oil over medium high heat. - Add garlic cloves and let them get golden in the oil for a minute. - Then reduce heat to low and add white wine, crushed red pepper and salt. - Allow sauce to gently simmer for 15 minutes. - 2. - Meanwhile, get a large pot of salted water on the stove to boil for linguini. - When boiling, add linguini and let it cook until perfectly tender. - It usually takes about 810 minutes. - 3. - The sauce should be done by this point so it is time to remove garlic cloves and discard them. - Drain linguini and pour it into pan of aglio olio sauce. - Add a generous sprinkle of finely chopped parsley and thoroughly toss it all together. - Serve immediately as a delicious bed for your favorite meat dish or on its own as a light meal!
Three Bean Salad Recipe Ingredients: - 1 c. green beans, liquid removed - 1 c. kidney beans, liquid removed - 1 c. yellow beans, liquid removed - 1/2 c. minced green pepper - 1/2 c. minced onion - 1/2 c. vinegar - 3/4 c. sugar - Season with salt Directions: - Mix and chill overnight. - Serve chilled.
Jolyn's Chocolate Chip Cookies Ingredients: - 23 cup butter - 23 cup shortening - 1 cup white sugar - 1 cup brown sugar, packed - 3 12 cups all-purpose flour - 1 teaspoon baking soda - 2 large eggs - 2 teaspoons vanilla extract - 1 teaspoon salt - 1 cup pecans or 1 cup walnuts, chopped - 1 (12 ounce) package semi-sweet chocolate chips Directions: - Preheat oven to 350F. - Mix all wet ingredients first. - Mix dry ingredients (except nuts and chocolate chips) in a separate bowl. - Combine wet and dry ingredients. - Drop by spoonfuls onto an ungreased cookie sheet. - Bake for exactly 9 minutes and remove from oven. - Let them sit on the cookie sheet for 5-10 minutes and remove to rack to cool. - Enjoy!
Pflaumenkuchen / Zwetschgendatschi: German Plum Cake Ingredients: - 120 ml milk (1/2 US cup) - 1 tsp active dry yeast - 4 Tbsp sugar - 250 g flour (about 1 US cup) - 30 g butter, softened (2 Tbsp) - 1 pinch salt - 400-450 g Prunes or dark plums (about 1 lb) - 2 Tbsp quick oats or breadcrumbs for dusting dough - 1 tsp cinnamon - 1 Tbsp sugar - 1 baking tray (I used a 8 x 11 in/22 x 28 cm pan) or pie/tart dish (8-9 inches). Something similar will work. Directions: - In a bowl, mix the flour, yeast, sugar, and salt. - Add milk and butter and mix until the dough can be formed into a ball. - If it's too wet to handle, add a little more flour. - If it's too dry and powdery, add a little bit of milk. - Dust a surface and your hands with flour. - Knead the dough a couple minutes until the ball is smooth. - Cover and let sit in a warm place for about 60 minutes. - It should get almost double in size after 1 hour. - While waiting for dough, pit and quarter the prunes. - When dough is ready, preheat oven to 400F/200C and grease your baking pan/baking sheet with oil or butter. - Roll out your dough into the pan (about 1 cm thick or so). - Sprinkle dough with breadcrumbs or oats (to help soak up extra juice from plums) - Layer the plums in to up right rows so it fills the entire dough sheet. - Sprinkle the top with cinnamon and sugar. - Put pan into center rack. - Turn temperature down to 350F/180C and bake for 30-35 minutes, until the dough is slightly browned and prunes are starting to turn golden. - Remove and let cool for a few minutes. - Can be eat warm or room temperature. - Serve plain or top with yogurt or whipped cream. - Drizzle honey for an added touch of sweetness :)
Basic Rolls Ingredients: - 1 (1/4 ounce) package yeast (regular or fast-acting) - 1 13 cups warm water (105 to 115 degrees) - 3 -3 18 cups all-purpose flour - 3 tablespoons vegetable oil (or butter, if you prefer) - 1 tablespoon honey - 1 teaspoon salt (omit if using self-rising flour) - 1 egg white, slightly beaten Directions: - Dissolve yeast in warm water and let sit for 5 minutes. - Stir in 1 cup of flour, the oil (or butter), honey and 1 teaspoon salt. - Beat until smooth. - Stir in remaining flour, scraping dough from side of bowl, until soft dough forms. - Cover and let rise in a warm place until doubled in size, about 45 minutes. - Heat oven to 400 degrees. - Divide dough in 24 equal parts. - Roll dough into tiny balls (or form into ropes if you desire sticks. - ). - Brush the dough with the egg white. - Bake for about 15 minutes.
Easy Lemon Filling Recipe Ingredients: - 2/3 c. sugar - 2 tbsp. cornstarch - 2 tbsp. lemon juice - 2 egg yolks - 3/4 c. water - 1 teaspoon grated lemon rind - 1 tbsp. butter Directions: - In saucepan, combine sugar, cornstarch, lemon juice and egg yolks. - Stir in water, place over heat and bring to boil. - Stir constantly. - Cook 1 minute; remove from heat and add in lemon rind and butter. - Cold before using. - Fills 2 layer cake. - Is also great over gingerbread.
Jumbo Prawns Supreme Ingredients: - 8 large prawns - 1 teaspoon olive oil - 2 garlic cloves, minced - 4 sliced green onions - 3 sprigs fresh tarragon, chopped fine - 12 cup white wine - 3 tablespoons light sour cream - 1 dash pepper - 1 dash salt Directions: - Remove heads from prawns and slice the shell along the back. - Heat olive oil and saute the garlic, onions and tarragon for 2 minutes. - Add the prawns and cook for about 3 minutes until they're cooked through. - Lower the heat and add the white wine to the pan. - Let it simmer for about 2 minutes before stirring in the sour cream. - Serve over a bed of rice or egg noodles.
Copycat Olive Garden Minestrone Soup Ingredients: - 3 tablespoons olive oil - 1 cup minced white onion (about 1 small onion) - 12 cup chopped zucchini - 12 cup frozen cut Italian cut green beans - 14 cup minced celery (about 1/2 stalk) - 4 teaspoons minced garlic (about 4 cloves) - 4 cups vegetable broth (Swanson is good note ( Do not use chicken broth!) - 2 (15 ounce) cans red kidney beans, drained - 2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained - 1 (14 ounce) can diced tomatoes - 12 cup carrot (julienned or shredded) - 2 tablespoons minced fresh parsley - 1 12 teaspoons dried oregano - 1 12 teaspoons salt - 12 teaspoon ground black pepper - 12 teaspoon dried basil - 14 teaspoon dried thyme - 3 cups hot water - 4 cups fresh Baby Spinach - 12 cup small shell pasta Directions: - Heat three tablespoons of olive oil over medium heat in a large soup pot. - Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. - Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices. - Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. - Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency. - Makes about eight 1 1/2 cup servings.
Pumpkin Seeds, Three Ways Ingredients: - 2 cups Cleaned, Dried Pumpkin Seeds* - 2 teaspoons Olive Oil - 2 teaspoons Sea Salt (or More, If Desired) - 2 cups Cleaned, Dried Pumpkin Seeds* - 2 teaspoons Olive Oil - 1 Tablespoon Old Bay Seasoning - 1 teaspoon Sea Salt - 2 cups Cleaned, Dried Pumpkin Seeds* - 3 Tablespoons Nonpareil Sprinkles, Plus More To Toss Directions: - Note regarding cleaning and drying the pumpkin seeds: Remove as much pulp from the seeds as possible. - Place seeds in a colander and run under cold water to remove all the pulp. - Transfer seeds to a paper towel-lined plate or baking sheet and top with another layer of paper towels. - Let them dry completely, preferably overnight. - Heat oven to 400 F. Place pumpkin seeds on a rimmed baking sheet or in a baking pan. - For the sea salt-olive oil seeds: Toss seeds with olive oil and salt on the baking sheet and spread in an even layer. - Bake 15 to 20 minutes until browned. - For the Old Bay seeds: Toss seeds with olive oil, Old Bay seasoning and salt on the baking sheet and spread in an even layer. - Bake for 15 to 20 minutes until browned. - For the confetti seeds: Toss seeds with sprinkles on the baking sheet and spread in an even layer. - Bake for 15 to 20 minutes and remove them from the oven. - Let them cool completely on the baking sheet before touching them (so the sprinkles can adhere to seeds as they cool). - Toss fully cooled seeds with more sprinkles, if desired. - Pumpkin seeds can be stored in an airtight container at room temperature for up to 5 days.
Red Wine Reduction Ingredients: - 4 cups Chicken Stock (page 230) or store-bought low-sodium chicken broth - 1 bottle (750 ml) red wine - 1 bottle (750 ml) ruby port - 1 sprig fresh thyme - 1 sprig fresh rosemary - 1/2 large yellow onion, quartered - 1 carrot, roughly chopped - 1 sweet apple, such as Fuji, cored and quartered - 4 tablespoons (1/2 stick) unsalted butter - Kosher salt and freshly ground black pepper to taste - Pinch of sugar as needed Directions: - In a large saucepan, combine the chicken stock, wine, port, thyme, rosemary, onion, carrot, and apple. - Bring to a boil, reduce the heat to low, and simmer for 30 minutes. - Strain the mixture, discarding the solids. - Return the liquid to the pan, increase the heat to high, and boil for 30 minutes. - Reduce the heat to medium-low and simmer until the liquid reduces to 1/2 cup, about 20 minutes. - Watch the sauce carefully; it can burn if it is reduced too much. - Remove the pan from the heat. - Add the butter and whisk until it is melted, about 1 minute. - Taste and add salt and pepper as needed. - If the sauce tastes sharp, add a pinch of sugar. - The sauce will keep, covered, in the refrigerator for up to 5 days, or frozen for up to 6 months. - Reheat it in a saucepan over low heat.
Chicken Rice Casserole Recipe Ingredients: - 1 (3 lb.) fryer chicken, cut up - 1 c. raw rice - 1 can tomato soup (Kosher - Rokeach) - 1 (or possibly 1/2) pkg. Osem onion soup - 2 cans water Directions: - Place raw rice in casserole or possibly roaster. - Place chicken parts on top (if skin, on top). - Mix tomato soup, water and Osem onion soup. - Pour over chicken-rice. - Bake covered 1-1 1/2 hrs at 350 degrees.
Unbeatable Sloppy Joes Ingredients: - 1 lb. ground beef King Sooper's 1 lb For $3.99 thru 02/09 - 1 onion, chopped - 1/2 cup HEINZ Tomato Ketchup - 1/2 tsp. chili powder - 1 large tomato, chopped King Sooper's 1 lb For $0.99 thru 02/09 - 6 hamburger buns - 6 KRAFT Singles - 12 slices OSCAR MAYER Center Cut Bacon, cooked Directions: - Brown meat in large skillet; drain. - Add onions; cook 5 min. - or until tender, stirring occasionally. - Add ketchup, chili powder and tomatoes; cook 5 min. - or until heated through, stirring occasionally. - Fill buns with meat mixture, Singles and bacon.
Friendlys Peanut Butter Sauce Recipe hanh32 Ingredients: - 1/2 cup heavy whipping cream ( you can use half and half) - 1/4 cup sugar ( I used 3 tablespoon) - 1/4 cup light Karo syrup - 2 tablespoons butter - 1 teaspoon vanilla ( I used 1/8 teaspoon) - 1/2 cup creamy peanut butter Directions: - Combine all ingredients (except peanut butter) in a saucepan stirring constantly until all ingredients are dissolved. - Let the mixture cool completely then add the peanut butter and stir well. - It will look like a mess, but keep stirring and it will turn out smooth and still have the grain texture...just like Friendlys!
Tonk's Chicken and Rice Ingredients: - 2 chicken drumsticks, skin on, bone in - 1 (8 ounce) can condensed cream of chicken soup - 1 (8 ounce) can condensed cream of mushroom & garlic soup - to taste salt - 23 cup instant rice Directions: - Blend together the two soups in a casserole dish without adding the water or milk indicated in the directions. - Add chicken and cover with soup, salt over soup to taste. - Cover and microwave for 26 minutes, stirring at 18 minutes without scrapping the sides (if you want the crust). - Lift chicken and recoat with soup. - Make rice as per package instructions. - Plate chicken and rice and scoop soup sauce over both, scraping sides for crust.
Creamy Broccoli Cheese Soup Ingredients: - 1/4 cup chopped onions King Sooper's 1 lb For $0.99 thru 02/09 - 1 Tbsp. butter or margarine - 1 Tbsp. flour - 3-1/2 cups fat-free milk - 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed - 1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA - 1 pkg. (10 oz.) frozen chopped broccoli, cooked, drained - 1/4 tsp. ground nutmeg - 1/8 tsp. pepper Directions: - Cook and stir onions in butter in medium saucepan on medium-high heat 3 to 5 min. - or until onions are crisp-tender. - Whisk in flour until well blended. - Add milk; cook and stir on medium heat 2 min., stirring occasionally. - Add Neufchatel; cook and stir 2 to 3 min. - or until melted. - Stir in remaining ingredients; cook 5 min. - or until heated through, stirring occasionally.
Harvest Platter of Three Stuffed Vegetables Ingredients: - 1 onion, purple, sliced - 1 carrot, grated - 4 tablespoons olive oil - 3 -4 cups cooked rice (Recipe calls for using Uncle Ben's Converted Rice) - 12 cup raisins - 3 tablespoons dried dill weed - 3 tablespoons fresh parsley - salt and pepper - 12 cup cooked well drained chickpeas (optional) - 34 cup toasted walnuts, cut into pieces - 1 cup diced tomato (canned diced or diced fresh tomatoes) - 6 ounces grated cheddar cheese - sour cream Directions: - In a skillet, saute the onions and carrots in olive oil. - In a large mixing bowl, combine the onion and carrot mixture with the next 7 ingredients. - For stuffed cabbage leaves: Blanch 6-8 large outer cabbage leaves for 3 minutes in boiling water. - Roll 1/4 cup of stuffing mixture in each leaf. - Place seam side down in a greased baking dish. - Dot with sour cream and scatter with the diced tomatoes. - Bake in a 325 degree oven for 30 minutes. - For stuffed zucchini: Halve 3-4 zucchini or summer squash. - Remove the seeds and make a hollow with a melon baller or similar utensil. - Steam the squash over boiling water for 2 minutes. - Stuff the squash with the stuffing mixture. - Top with grated Cheddar cheese and press the cheese into the stuffing. - Place the zucchini in a greased baking dish. - Bake in a 325 degree oven for 30 minutes. - Leftover stuffing is delicious as a side dish or reheated for lunch the next day.
Colorful Cucumber and Pepper Salad Ingredients: - 2 large cucumbers, seeded, cut into 1-inch cubes - 1 each red and yellow pepper, chopped - 1/2 cup ATHENOS Traditional Crumbled Feta Cheese - 1/3 cup KRAFT Greek Vinaigrette Dressing - 1/3 cup chopped drained canned artichoke hearts - 1/4 cup chopped red onions - 1 Tbsp. chopped fresh mint Directions: - Combine ingredients. - Refrigerate 1 hour.
Rotini Puttanesca Ingredients: - 1 jar (650 mL) Classico di Roma Arrabbiata Spicy Red Pepper Pasta Sauce - 1/2 cup match-like carrot sticks - 1/4 cup sliced pitted green olives - 1 Tbsp. drained capers - 1 Tbsp. chopped fresh oregano - 1/4 tsp. crushed red pepper - 3 cups rotini pasta, uncooked Directions: - Bring all ingredients except pasta to boil in saucepan on medium heat; cover. - Simmer on medium-low heat 15 min. - Meanwhile, cook pasta as directed on package, omitting salt. - Drain pasta. - Serve topped with pasta sauce mixture.
Ellen's Classic String Beans Ingredients: - 16 ounces green beans (frozen, thawed, french cut, or fresh, small green beans, blanched for 5 minutes) - 1 (10 ounce) can cream of mushroom soup - 1 cup mushroom (fresh, thinly sliced) - 2 tablespoons parmesan cheese - 1 teaspoon curry powder - 12 cup slivered almonds (toasted) - 1 12 cups French-fried onions (can) Directions: - Blanch or thaw green beans. - Mix all ingredients, reserving 1/2 can of the onions. - Bake at 350 degrees for 25 minutes. - Top with other half of onion rings, and return to oven for another 5 minutes.
Pork Chop Apple Bake Ingredients: - 6 pork loin chops (trimmed of excess fat) - 1 onion - 5 apples (Braeburn or Granny Smith) - 2 tablespoons butter - 12 cup flour (or enough to coat chops) - 3 tablespoons herbes de provence - 1 pinch salt - 3 tablespoons brown sugar - 14 teaspoon clove - 12 beef bouillon cube - 1 cup water Directions: - Preheat oven to 375 F (190 C). - Peel, core and slice apples, then set aside. - Chop onion and saute with 1 tbsp butter over medium high heat. - Set onions aside and keep juices in pan for browning the pork chops. - Combine flour and herbs de provence on a plate, and dredge pork chops in the mixture. - Brown chops in fry pan over medium high heat with remaining 1 tbsp butter. - 3-4 minutes a side should do. - Place finished chops in a 9x13 baking dish, and sprinkle a bit of salt on top of them. - In a large mixing bowl combine brown sugar, cloves, bullion with 1 cup of boiling water (Tip: I simply use an instant tea kettle) and add chopped apples. - Pour apple mixture and sauted onions on top of pork chops, cover, and place in oven. - Heat covered for 1 hour, then uncovered for 5 minutes.
Tea Base Punch Recipe Ingredients: - 4 tea bags (regular size) - 2 c. boiling water - 3 lg. lemons - 2 c. sugar - 4 c. cool water - 1 teaspoon vanilla - 1 teaspoon almond extract - 2 quart. ginger ale Directions: - Pour boiling water over tea bags, cover and steep for 10 min. - Set aside. - Wash lemons and extract juice. - Add in the lemon rinds to cool water and sugar. - Bring to a boil. - Remove from heat and add in juice and tea. - Cold and add in extracts. - Mix well and add in ginger ale. - Serve over ice in punch bowl. - Serves 25.
Baked Brown Rice Ingredients: - 1 12 cups brown rice - 2 12 cups water (or stock, vegetable juice, or other flavorful liquid) - 1 tablespoon unsalted butter - 1 teaspoon kosher salt - 2 teaspoons garlic powder (or fresh garlic) - 2 teaspoons freeze-dried minced onions - 1 teaspoon ground black pepper - 12 cup chopped onion - 12 cup chopped celery - 12 cup chopped carrot Directions: - Preheat the oven to 375 degrees F. - Place the rice into a casserole with a cover. - Add any veggies or extra ingredients. - Bring the water (or liquid), butter, salt and spices just to a boil in a kettle or covered saucepan. - Once the water boils, pour it over the rice, stir to combine. - Cover the dish tightly with heavy-duty aluminum foil and then place lid over that. - Bake on the middle rack of the oven for 1 hour. - After 1 hour, remove cover and fluff the rice with a fork. - Serve immediately.
Deep Dish Purple Plum Pie Recipe Ingredients: - 6 c. pitted & halved purple plums, peeled - 1 1/4 c. sugar - 1/4 c. instant tapioca - 1/8 teaspoon salt - 1/4 teaspoon cinnamon - Grated rind & juice of 1 lemon - 1 recipe unbaked perfect pie crust Directions: - Preheat oven to 400 degrees. - Combine all ingredients except butter and pie crust. - Place in 1 1/2 qt casserole or possibly glass souffle dish. - Dot with butter. - Roll pastry into 10" circle, 1/8" thick. - Cover filling with pastry, turn under overhang, press firmly to rim of dish with fork tines. - Decorate with pastry cut outs. - Cut 4 steam vents in top crust. - Bake in lower third of oven, about 40 min or possibly till pastry is cooked and plums are tender. - Serve hot.
Stuffed Baked Potatoes Ingredients: - 4 lg. potatoes, washed - 8 slices cooked bacon - 1/4 qt. grated cheddar cheese - 1/8 qt. chopped chives - 1 clove garlic, chopped - 1/8 qt. sour cream - 1/8 qt. margarine - 1/8 qt. salt - 1/8 qt. pepper Directions: - Scrub potatoes and dry, place in a preheated 375F oven for 45 minutes or until soft. - May microwave for 5 minutes per potato instead. - Remove hot potatoes from oven, and hold in a towel or oven mitt. - Carefully cut a wedge from the top of the potato and set aside. - Using a spoon and a paring knife, scoop the pulp from the potato, leaving a thick walled shell. - Mix the potato pulp with the butter, sour cream, crumbled bacon, and 125ml of grated cheddar. - Mix and mash together with salt, pepper, and garlic. - Scoop back into shells mounding slightly. - Top with 125 ml cheddar cheese, place on a parchment lined baking tray, and continue to bake in oven for 10-15 minutes or until cheese is melted and potatoes are hot.
Strawberry Frosting Ingredients: - 2 cups sugar - 1 cup water - 3 tablespoons strawberry Jell-O gelatin dessert - 34 teaspoon cream of tartar - 14 teaspoon salt - 2 egg whites - 1 teaspoon vanilla Directions: - Cook sugar, water, strawberry Jell-O powder, cream of tartar and dash salt together to boiling point and sugar is dissolved. - Add slowly, while beating, to unbeaten egg whites in a thin stream. - Beat continuously until stiff peaks are formed. - Add vanilla.
Zucchini/Courgette & Halloumi Skewers Ingredients: - 12 teaspoon chili powder - 12 ounce mint, chopped - 1 lemon, zest and juice - 2 tablespoons olive oil - 2 zucchini, cut into 1cm rounds - 7 ounces halloumi cheese, cubed Directions: - Mix the chili, half the mint, lemon zest and juice, oil, zucchini and halloumi. - Leave to marinate for 30 minutes Soak 8 wooden skewers for 20 minutes - Thread the zucchini and halloumi onto the skewers. - Cook on the BBQ, or under a broiler, for 7-8 mins, turning halfway through and basting with the remaining marinade. - Scatter over remaining mint.
Watermelon White Pepper Shrub Ingredients: - 12 large watermelon, blended (about 8 1/2 cups of liquid) - 8 cups granulated sugar (or to taste) - 1 ounce white pepper - 4 14 cups champagne vinegar Directions: - Puree flesh of the watermelon in a blender. - Pour the flesh into a large bowl, then add sugar and white pepper. - Cover and place in your refrigerator for 2 days. - (Youll begin to notice the liquid separating from the fruit. - ). - Strain out solids; add champagne vinegar. - Store, covered, in large mason jars or bottles leaving at least half an inch of head room for 1-2 weeks. - (The longer the shrub ages, the more mellowed out the flavors should become. - Just keep it in your refrigerator).
Shrimp and Avocado Carpaccio Ingredients: - 8 plus Shrimp - 1 Avocado - 1/8 Onion - 1 1/2 tbsp Soy sauce - 1 1/2 tbsp Lemon juice - 1 tbsp Olive oil - 1 tsp Mirin - 3 cm worth Grated wasabi from a tube Directions: - Thinly slice the onion. - Set aside for 10 minutes to reduce bitterness. - You can use the raw shrimp as they are, or boil them if you're allergic like me. - Put small slits into the back of the shrimp. - Open them up, hold them with the back of your knife, and stretch until it pops. - Doing this will make even the small and curled shrimps look bigger. - Slice the avocado into the same number as the shrimp. - Combine the ingredients to make the wasabi and lemon sauce. - Arrange by alternating the avocados and shrimp, like the petals of a flower. - Top the onions on the center, and serve with sauce.
Hearty Waldorf Salad Recipe Ingredients: - 1 (20 ounce.) can crushed pineapple in juice - 1 1/2 c. diced ham - 1 1/2 c. diced turkey breast - 1 red apple, cored & diced - 1 tart green apple, cored & diced - 1 c. minced walnuts - 1 c. sliced celery Directions: - Drain pineapple, save juice. - Combine first 7 ingredients in a large bowl. - Combine the dressing ingredients with 1/4 c. of the pineapple juice. - Pour over the salad and mix well. - Serve on lettuce leaves or possibly with pita halves.
Rockefeller Sauce Base Ingredients: - 6 ounces spinach, stems removed and rinsed - 1 stick (4 ounces) unsalted butter - 2 3/4 cups finely chopped yellow onions - 1/4 cup finely chopped celery - 1 tablespoon minced garlic - 2 tablespoons Herbsaint or other anise-flavored liqueur, such as Pernod or Pastis - 1/2 teaspoon salt - 1/4 teaspoon freshly ground black pepper - 1/2 cup cracker meal or cracker crumbs - 5 drops green food coloring (optional) Directions: - Bring 1 quart of water to a boil in a medium pot. - Add the spinach and cook until very tender and the water is green, 5 to 6 minutes. - Drain the spinach in a colander set over a large bowl and reserve 2 3/4 cups of the cooking liquid. - Let the spinach sit until cool enough to handle, then finely chop, and set aside. - Melt the butter in a medium pot over moderately high heat. - When the butter is foamy, add the onions, celery and garlic and cook, stirring, until softened, about 3 minutes. - Add the reserved spinach water, bring to a boil and cook for 1 minute. - Add the chopped spinach, liqueur, salt and pepper and simmer, stirring occasionally, until the mixture reduces slightly, about 10 minutes. - Remove from the heat, add the cracker meal and food coloring, and stir well to combine. - Cool completely before using.
Avocado And Orange Salad Recipe Ingredients: - l Head lettuce, torn into pcs, (I use a soft "butter" lettuce, or possibly romaine) - 1 x Purple onion, thinly sliced, (or possibly other if not available) - 2 can Mandarin Oranges, liquid removed, (11oz cans) - 1 x Or possibly 2 Avocados, peeled and sliced - 4 ounce Flaked almonds - 1/4 c. Oil - 1/4 c. Vinegar - 1 Tbsp. Lemon juice - 2 Tbsp. Sugar, (or possibly substitute) - 1/2 tsp Salt - 1/2 tsp Dry mustard Few drops of Tabasco Directions: - Combine all salad ingredients. - Blend all dressing ingredients well, preferably in a processor. - Pour over salad.............and enjoy, enjoy ! - !
Muscovado Cocoa Chip Cookies Ingredients: - 1 1/3 cups (6 ounces) all-purpose flour, spooned and leveled - 1/3 cup (1 ounce) unsweetened natural cocoa powder - 1 teaspoon baking soda - 1/2 teaspoon fine sea salt - 6 tablespoons (3 ounces) unsalted butter, at room temperature - 1 cup (7 5/8 ounces) dark muscovado sugar - 1 large egg, at room temperature - 1 teaspoon pure vanilla extract - 1/3 cup (2 ounces) chopped bittersweet chocolate (60- to 70-percent cacao) Directions: - Line a 12-by-17-inch baking sheet with parchment paper. - Into a medium bowl, sift together the flour, cocoa powder, baking soda and salt. - In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. - Add 2/3 cup of the sugar and beat until light in color and texture, about 3 minutes. - Add the egg and vanilla extract and beat until the egg is fully absorbed and the mixture lightens in color, 1 minute more. - Reduce the speed to low and gradually stir in the flour mixture just until combined (avoid over-mixing or the cookies will be dry!). - Stir in the chocolate. - Use a 1 tablespoon measuring spoon to portion the dough onto the prepared baking sheets- 12 cookies per sheet, evenly spaced (the cookies won't spread too much during baking). - Freeze until the dough is solid, about 30 minutes. - Meanwhile, position a rack to the center of the oven and preheat the oven to 350 degrees F. - Bake the cookies just until they are slightly puffed and the edges can be lifted off the parchment with a fingertip, but the cookies look somewhat underdone and soft towards the center, 10 minutes, being careful not to over-bake. - Cool the cookies completely on the baking sheet set over a wire rack. - Store in an airtight container at room temperature for up to 5 days.
Sophie's chorizo scallop & green bean warm salad Ingredients: - 200 grams fresh scallops - 100 grams green beans, chopped - 150 grams chorizo Directions: - Pop your green beans into a non stick pan. - While they cook, chop your chorizo up. - Add to the pan and cook until slightly browned. - Add your scallops to the pan and cook for approximately 3 minutes. - My scallops were quite small - you will need to add time if they're larger. - Serve and enjoy! - No additional seasoning required :)
Chicken and Melon Salad with Yogurt Dressing Ingredients: - 1/8 of a medium cantaloupe - 4 lettuce leaves - 2/3 cup OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips - 1 Tbsp. vanilla low-fat yogurt - 1 Tbsp. SEVEN SEAS 1/3 Less Fat VIVA Italian Reduced Calorie Dressing - 2 Tbsp. slivered red onions - 1 Tbsp. PLANTERS Walnut Pieces Directions: - Cut cantaloupe into thin wedges; cut off and discard peels. - Arrange cantaloupe on lettuce-covered serving plate; top with chicken. - Combine yogurt and dressing; drizzle over salad. - Sprinkle with the onions and walnuts.
Judi's Chicken Gumbo Ingredients: - 2 whole boneless chicken breasts (cut into 1/2" strips) - 6 slices bacon, cut into 1 inch pieces - 2 tablespoons canola oil - 4 cups chicken broth - 6 plum tomatoes, chopped - 12 cup corn kernel, preferably cut from the cob - 1 12 cups okra, cut into 1/2 inch pieces - 1 large bell pepper, chopped - 1 large onion, chopped - 3 stalks celery, chopped - 13 cup uncooked rice - 5 cups water - hot pepper sauce - black pepper - cajun spices - parsley Directions: - In a large pot, fry the bacon. - Remove the bacon and set aside. - Add the oil to the bacon drippings that are in the pot. - Dredge the chicken in flour and brown them in the pot. - This may have to be done in several batches. - Pour the chicken broth over browned chicken and boil. - Add all remaining ingredients and simmer for 30 minutes. - Taste and season before serving. - You may add the bacon to the soup, if desired-- I do and it's great.
Pumpkin Cheesecake Brownies Ingredients: - 2 (8 ounce) packages cream cheese, room temperature - 12 cup heavy cream - 1 cup sugar - 3 eggs - 1 teaspoon vanilla extract - 1 (15 ounce) can pumpkin - 2 teaspoons cinnamon - 1 teaspoon ginger - 12 teaspoon clove - 12 teaspoon nutmeg - 4 ounces unsweetened chocolate - 34 cup butter - 2 cups sugar - 3 eggs - 1 teaspoon vanilla - 1 cup flour Directions: - Preheat oven to 350. - Line a 9X13 inch pan with parchment paper or aluminum foil. - If using foil, grease foil well. - Make pumpkin cheesecake layer: In a mixing bowl, beat the cream cheese on low until smooth and creamy. - Add cream until fully incorporated. - Add sugar and beat until smooth. - Add eggs one and a time, beating until smooth. - Add vanilla extract and beat until smooth. - Remove 1 cup of cheesecake mixture and set aside. - (this will be used to swirl with the pumpkin later.) - To the remaining cheesecake mixture in the mixing bowl add 1 can pumpkin, cinnamon, ginger, cloves and nutmeg. - Beat until smooth. - Make brownie layer: Microwave chocolate and butter in large microwaveable bowl on HIGH 2 minutes, or until butter is melted. - Stir until chocolate is melted. - Stir in sugar, eggs and vanilla. - Add flour and mix. - Pour brownie mixture on the bottom of the prepared pan. - On top add the pumpkin cheese cake mixture. - Add blobs of the reserved plain cheesecake mixture. - With a knife, swirl the pumpkin cheesecake and plain cheesecake mixture together. - Bake for 50 minutes, or until cheesecake layer is puffy and lightly golden. - Allow to cool and then refrigerate.
No Bake Patriotic Marshmallow Cheesecakes Ingredients: - 1 pkg. PHILADELPHIA Neufchatel Cheese, softened - 1/4 cup white sugar - 1 tsp. vanilla extract - 1/2 jar (7 oz.) JET-PUFFED Marshmallow Creme - 1/2 tub ( oz.) COOL WHIP FREE Whipped Topping, thawed - 2/3 cup fresh blueberries Whole Foods 3 For $10.00 thru 02/09 - 2/3 cup fresh strawberries, diced Safeway 1 lb For $3.99 thru 02/09 - JET-PUFFED STARMALLOWS Marshmallow, for garnish Directions: - Directions 1. - In a large bowl, beat the cream cheese, sugar, and vanilla with a handheld electric mixer on medium speed for about 2 minutes, or until creamy and fluffy. - Beat in the marshmallow creme until combined. - Lastly, fold in the Cool Whip until incorporated and mixture is light and fluffy. - 2. - Place the mixture into a piping bag or a large resealable plastic bag and snip off a corner of the bag. - Fill the bottoms of miniature 4 oz jars with about a Tablespoon each of the blueberries and strawberries. - Pipe the cheesecake on top, filling to the brim of the jar. - 3. - Top the cheesecakes with an arrangement of JET-PUFFED Star Mallows for a patriotic touch. - Tie wooden spoons to the front of each jar for an easy, portable dessert. - Store cheesecakes in the fridge until ready to serve. - These No-Bake Patriotic Marshmallow Cheesecakes are so dreamy! - Fluffy whipped cheesecake flavored like sweet, gooey marshmallows and paired with fresh, juicy berries in adorable, portable mason jars for easy cleanup and fast service. - Whats not to love? - Hope you have a sweet day!
Falafel Burger Ingredients: - 2 cups, 4 tablespoons, 1- 1/2 teaspoons, 1 pinches Can Of Chickpeas, Drained And Rinsed - 3 cloves Garlic - 2 teaspoons Tahini - 1/2 teaspoons Sriracha Sauce - 3 Tablespoons Fresh Parsley, Roughly Chopped - 1/4 whole Large Red Onion, Diced - 4 Tablespoons Peanut Oil - 4 whole Hamburger Buns (I Used President's Choice Multigrain Thins) - 8 slices Tomato - 8 slices Cucumber - Tzatziki For Topping Directions: - Pat the chickpeas dry with a paper towel and throw them into a food processor along with the garlic. - Puree until smooth. - Using your clean hands, incorporate tahini, sriracha, parsley and onion into the chickpea mixture. - Form mixture into four patties and set aside. - Heat peanut oil in a large skillet over medium heat. - Once the oil begins to shimmer, add the patties and cook for 3 minutes per side or until golden brown. - Remove from heat and place in a hamburger bun. - Top each burger with 2 slices of tomato, 2 slices of cucumber and a dollop of tzatziki. - Serve immediately.
The only enchiladas I will eat Ingredients: - 1 1/2 cup diced chicken breast cooked - 1 packages low fat cream cheese - 1 medium onion, chopped - 1/2 cup low fat mayo - 1 can green beans (any style) - 12 oz can enchilada sauce - 1 cup cheddar cheese - 1 bunch black olives (optional) - 7 each tortillas Directions: - After cooking the diced chicken in a pan add the onions - After onions are cooked add the cream cheese in pieces and stir till creamy. - Put heat on low - Stir in the mayo - Drain can of green beans and add to pan. - Stir - Add about 2/3 of enchilada sauce - Fill your tortilla shells with your enchilada mix roll up and set on a pan with aluminum foil on the bottom - Use the rest of the enchilada sauce to cover the top of the tortillas and add the shredded cheddar cheese. - Top with black olives - Bake for 15 minutes at 350F
Vegetable Soup with Corn Dumplings Ingredients: - 1 cup masa harina - 2/3 cup water - 1 egg - 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese - 1 Tbsp. oil - 1 red pepper, chopped - 1 small onion, chopped King Sooper's 1 lb For $0.99 thru 02/09 - 1 clove garlic, minced - 3 cans (14 oz. each) fat-free reduced-sodium vegetable broth - 1 pkt. seasoning with coriander and annatto - 1 pkg. (5 oz.) baby spinach leaves - 1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream Directions: - Mix first 3 ingredients until blended. - Stir in cheese. - Shape into 24 balls; make small indentation in center of each with your thumb. - Heat oil in Dutch oven on medium heat. - Add dumplings, in batches; cook 2 min. - or until golden brown, stirring occasionally. - Remove from pan; set aside. - Add peppers and onions to pan; cook and stir 5 min. - Stir in garlic; cook 1 min. - Add broth and seasoning; bring to boil. - Add dumplings; cover. - Simmer on medium-low heat 8 min. - or until dumplings are done. - Stir in spinach; cook, covered, 3 min. - Serve topped with sour cream.
Almond, Pear and Cherry Pocket Pies Ingredients: - All-purpose flour, for work surface - 2 (7-ounce) sheets frozen puff pastry, thawed - 2 to 3 Bartlett pears - 1/2 cup blanched and sliced almonds - 1/2 cup dried sour cherries - 1/3 cup sugar, plus more for sprinkling - 4 teaspoons cornstarch - 1/8 teaspoon fine sea salt - 1 tablespoon fresh lemon juice (from 1/2 a lemon) - 1/4 teaspoon almond extract - 1 egg Directions: - Preheat the oven to 375 degrees F. Line baking sheets with parchment. - Lightly flour your work surface. - Unfold 1 puff pastry sheet at a time and roll each into a 10 by 15-inch rectangle. - Using a ruler, cut each into 2 (5 by 15-inch) rectangles, then cut each rectangle into 5 (5 by 3-inch) rectangles. - Transfer the 20 rectangles on to the baking sheet and chill in the fridge until cold. - Peel, halve and core the pears, and then cut them into 1/4-inch thick slices. - Toss them with the almonds, cherries, sugar, cornstarch, salt, lemon juice and almond extract. - Remove the rectangles from the fridge, place 5 of them on a new baking sheet and evenly spoon half the fruit mixture onto them, leaving a little bit of a border all around. - Beat the egg and lightly brush the borders. - Lay 5 more rectangles of dough over the filling. - Use a fork to press them gently sealed. - Repeat with the remaining dough and filling. - Refrigerate for 20 minutes. - Brush the tops with the beaten egg. - Cut 3 vents, about 1/2-inch long, in the top of each pie. - Sprinkle with sugar. - Bake, rotating once, until the crust is golden and you see the juices bubbling, 25 to 30 minutes. - Cool the pies on a cooling rack at least 20 minutes before serving.
Strawberry and Feta Salad Ingredients: - 1 head romaine lettuce, chopped - 1 cup crumbled feta - 1 cup slivered almonds, toasted - 1 pint fresh strawberries, slices - 1 teaspoon fresh minced garlic - 1 -2 teaspoon honey - 1 -2 teaspoon Dijon mustard - 14 cup raspberry vinegar - 2 tablespoons balsamic vinegar - 2 tablespoons brown sugar - 1 cup vegetable oil - black pepper (optional) Directions: - In a bowl whisk all dressing ingredients together until well blended (can use a processor to blend the dressing). - In a large bowl toss together the lettuce, toasted almonds and feta cheese. - Pour the dressing over; toss to combine. - Delicious!
Tomato and Bread Soup Ingredients: - 14 cup extra virgin olive oil, plus additional - extra virgin olive oil, for drizzling - 1 large white onion, chopped - 1 large carrot, peeled and chopped - 1 large celery, stalk, chopped - 2 (28 ounce) cans plum tomatoes (Italian San Marzano, drained, seeded and chopped) - 6 large fresh basil leaves, thinly sliced - 1 12 teaspoons sugar - 1 teaspoon fresh thyme, chopped - 1 garlic clove, chopped - 6 ounces country bread, crusts trimmed, roughly torn (about 6 cups) - 4 cups reduced-sodium chicken broth Directions: - Heat 1/4 cup oil in heavy large pot over medium heat. - Add chopped onion, carrot, and celery. - Saute until vegetables are very tender, stirring frequently, about 25 minutes. - Add tomatoes, basil, sugar, thyme, and garlic. - Bring to boil. - Reduce heat to medium cover and simmer 40 minutes, stirring frequently. - Add bread pieces and broth to pot. - Whisk vigorously to break up bread. - Cook until heated through, about 10 minutes. - Season to taste with salt and pepper. - Divide soup among bowls, drizzle with additional oil and serve.
Savory Turkey Meatball Salad Ingredients: - 1 lb. 93%-fat-free ground turkey - 1 pkg. (6 oz.) FRESH TAKE Classic Four Cheese Recipe Cheese Breadcrumb Mix, mixed together - 1/4 cup chopped PLANTERS Walnuts - 1 tsp. sugar - 1 container (5 oz.) baby arugula - 1 apple, cut into matchlike sticks - 1/3 cup KRAFT Balsamic Vinaigrette Dressing Directions: - Heat oven to 375 degrees F. - Mix turkey and cheese mixture; shape into 28 (1-1/2-inch) balls. - Place on rimmed baking sheet sprayed with cooking spray. - Bake 20 min. - or until done (165 degrees F). - Meanwhile, cook and stir nuts in small skillet on medium heat 2 min. - Add sugar; cook and stir 1 min. - or until sugar is dissolved and nuts are evenly glazed. - Combine arugula, apples, meatballs and nuts in large bowl. - Add dressing; toss to coat.
Pistachio Toffee Ingredients: - 4 tbsp unsalted butter - 1 cup granulated sugar - 2 tbsp water - 1 tsp vanilla extract - 1/4 tsp sea salt - 12 oz good quality chocolate, I mixed half dark and half milk chocolate, chopped together - 2 cup salted pistachios, course chopped with some whole nuts mixed in Directions: - Line a baking sheet with parchment paper, spray parchment well with non stick spray - In a medium large saucepan heat butter, sugar and water. - Bring to a boil and stir until sugar dissoves. - Cook, on a slow boil , swirling pan and stirring occasionally to cook evenly until mixture reaches 280 on a candy thermometer and is golden - Remove from heat and stir in vanilla and salt. - Very carefully pour mixture onto prepared pan, smoothing to a even 1/4 inch thickness with a off set spatula - Sprinkle with 1/2 of the chopped chocolate, let it sit one minute then spread in an even layer with off set spatula - While chocolate is warm sprinkle 1/2 of the pistachios pressing lightly so they stick - Place toffee in refigerator to harden, at least 4 hours or overnight - Remove from refigerator and carefully turn toffee over on a clean parchment lined baking pan - Melt remaining chocolate in microwave or over a double boiler until smooth. - Working quickly pour chocolate over flipped side of toffee spreading evenly and sprinkling with remaining pistachips, pressing to stick. - Return to refigerator to set about 1 hour - Break toffee into pieces. - Keep refrigerated. - This can also be frozen and taken out as needed - NOTE, For easy clean up of the sticky pans fill them with water and bring to a simmer. - Then just pour hot water out, the sticky toffee will have melted off!
Transylvanian Goulash Ingredients: - 1 pound sauerkraut, fresh, canned or packaged (note: a 1-pound jar of sauerkraut weighs far less when drained) - 2 tablespoons butter - 1 cup finely chopped onion - 1/4 teaspoon chopped garlic - Salt - 2 tablespoons sweet paprika - 3 cups chicken broth - 2 1/2 to 3 pounds boneless pork shoulder, trimmed of fat and cut into 1-inch cubes - 1 1/2 teaspoons caraway seeds - 1/4 cup tomato puree - 1/2 cup sour cream - 1/2 cup heavy cream - 2 tablespoons flour Directions: - Wash the sauerkraut thoroughly under cold running water, then soak it in cold water for 10 to 20 minutes to reduce its sourness. - Strain well, pressing out all the water. - Melt the butter in a 5-quart casserole and add the onion. - Cook over medium heat, stirring occasionally, until lightly colored, 6 to 8 minutes. - Add the garlic, season with salt and cook a minute or two longer. - Stir in the paprika, pour in 1/2 cup of the broth and bring to a boil. - Add the pork cubes. - Spread the sauerkraut over the pork and sprinkle it with the caraway seeds. - In a small bowl, combine the tomato puree and the rest of the broth and pour the mixture over the sauerkraut. - Bring the liquid to a boil once more, then reduce the heat to its lowest point. - Season the cooking liquid with a pinch of salt, cover the casserole tightly and simmer for 1 hour. - Check occasionally to make sure the liquid has not cooked away. - Add a little stock or water if needed; the sauerkraut should be moist. - When the pork is tender, combine the creams in a mixing bowl. - Beat the flour into the creams with a whisk, then carefully stir this mixture into the casserole. - Simmer for 10 minutes longer. - Season with salt to taste. - Serve in large, wide bowls, accompanied by a side of sour cream.
Peanut Butter Chocolate Bars Ingredients: - 1 (18 ounce) package yellow cake mix - 12 cup butter, melted - 1 cup creamy peanut butter - 2 eggs - 1 (12 ounce) package chocolate chips - 1 (8 ounce) can sweetened condensed milk - 2 tablespoons butter - 2 teaspoons vanilla Directions: - Combine plain yellow cake mix, melted butter, creamy peanut butter, and eggs. - Press mixture into a 9x13 inch pan, reserving 1-3/4 cups of the mixture to crumble on top. - Melt chocolate chips, sweetened condensed milk, butter and vanilla on low heat in a small pot. - Spread chocolate mixture over the mixture pressed in the pan. - Crumble the reserved cake mixture on top. - Bake for 22 minutes at 325 degrees Fahrenheit. - Cool completely before cutting into bars.
Mom's meatloaf Ingredients: - 1 lb hamburger (turkey, beef or venison) - 1 cup quick oats (oatmeal) - 1 cup V8 vegetable juice - 1 teaspoon salt - 1 egg - 1 onion, chopped Directions: - Mix all together; shape into a loaf. - Bake in loaf pan or 9x13 pan (shaped as a loaf in the center), at 350 for 1 1/4 hours.
Steamed Mussels With Lemon and Bay Leaf Ingredients: - 4 lbs mussels, scrubbed and debearded - 12 cup unsalted butter, cubed, at room temperature - 12 cup lemon juice, fresh squeezed - 4 shallots, minced - 4 bay leaves (fresh is best) - salt & freshly ground black pepper Directions: - Heat a large pot. - Add all of the ingredients except the salt and pepper, cook over high heat, shaking the pan and stirring occasionally, until the mussels open about 7 minutes. - Season lightly with salt and pepper. - Discard the bay leaves and serve right away with crusty bread.
The Ultimate Cauliflower Ingredients: - 1 head Cauliflower - 4 Tablespoons Olive Oil, Divided - Salt And Pepper Directions: - Clean the cauliflower, leaving the outer leaves intact. - Choose a large pot that can hold the cauliflower submerged in water, fill 3/4 of the way with water, and bring to a boil. - Once the water reaches a rolling boil, carefully put in the cauliflower and 1 tablespoon of salt. - Meanwhile, preheat the oven to the highest heat (this should be somewhere between 250-300 degrees C or 500-550 degrees F). - After the water has boiled for 10 minutes, begin checking the cauliflower. - Insert a knife towards the bottom (near the leaves). - If the knife inserts easily, take out the cauliflower. - If there is some resistance, leave it in and check again after a few minutes. - Once the cauliflower is tender, remove it from the water and place on a baking sheet with parchment paper. - Cover with 2 tablespoons olive oil (adjust amount based on size), salt and pepper. - Place the cauliflower in the oven and check after 15 minutes. - I needed to rotate the cauliflower several times to ensure that it charred all over, but your oven may be better than mine! - Overall time in the oven, including rotating, took me around 30 minutes. - Once charred, remove the cauliflower from the oven and cover with the remaining olive oil. - Season with more salt and pepper. - You can eat the cauliflower on its own (its so good), or use tahini, sour cream, or any sauce your heart desires! - Recipe from Eyal Shani.
Spicy Apricot Sesame Wings Ingredients: - 13 cup hot cayenne pepper sauce - 14 cup Dijon mustard - 2 tablespoons oriental sesame oil - 1 tablespoon red wine vinegar - 12 cup apricot jam - 2 lbs chicken wings, split & tips discarded - 2 tablespoons toasted sesame seeds Directions: - Preheat oven to 425 degrees (or heat broiler or prepare grill). - Stir together hot sauce, mustard, sesame oil and vinegar in small measuring cup. - Spoon 1/4 c. of this mixture and the apricot jam into a blender. - Process until smooth. - Reserve for basting and dipping sauce. - Place wings in large bowl. - Pour remaining hot sauce mixture over wings, and toss to coat. - Cover, marinate in fridge 20 minutes. - Oven: Place wings on baking pan, discard remaining marinade. - Bake 1 hour until cooked and crispy; turn halfway though and brush with apricot sauce during last 10 min. - Broiler: Place wings in pan, discard marinade and broil 6" from heat 15-20 mins. - Brush with sauce during 10 mins. - Grill: Place wings on oiled grid, discard marinade. - Grill over med. - heat 30-40 mins. - until cooked and crispy. - Brush with sauce during last 10 mins. - Sprinkle with toasted sesame seeds. - Serve with remaining sauce.
Family Fun Dessert Nachos Ingredients: - 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding - 2 cups cold milk - 1 pkg. (8 oz.) cinnamon-sugar pita chips - 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted, cooled - 1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted - 1/4 cup chopped PLANTERS Walnuts - 1/2 cup sliced strawberries Safeway 1 lb For $3.99 thru 02/09 Directions: - Beat pudding mix and milk with whisk 2 min. - Refrigerate 5 min. - Spread chips onto large platter. - Spoon pudding over chips; spread to evenly cover chips. - Drizzle with chocolate; top with remaining ingredients.
Mexican Chicken Lasagna Ingredients: - 2 whole chickens - 1 (10 ounce) canro-tel tomatoes and green chilies - 1 (10 3/4 ounce) can cream of mushroom soup - 2 (4 ounce) cans green chilies - 1 (10 3/4 ounce) cream of chicken soup - 1 (14 ounce) bagmexican style corn chips - 4 cups mexican style cheese, grated - 1 (1 ounce) package taco seasoning mix - 1 (16 ounce) jar chunky salsa Directions: - Boil chickens and remove to plate to cool. - Reserve at least 4 cups broth. - Skin and debone chicken. - Pour enough chips in the bottom of a sprayed 13 X 9 baking dish to cover but not deep. - Lightly flatten chips. - Pour enough reserve liquid into the baking dish to make chips soft but not soggy wet. - In another bowl flatten more chips and soften again. - In a large bowl mix remaining ingredients together EXCEPT for the remaining chips, cheese, and broth. - Spoon a layer of mixture over the chips. - Cover that layer with cheese. - Cover cheese with softened chips. - Cover chips with chicken mixture. - Cover with cheese. - Bake at 375 for 45 minutes to 1 hour or till hot. - you may add more chips over the top (not softened) and more cheese on top. - I have also put this into 2 prepared 9 X 9 casseroles and froze them.
Redi Skin Patato Recipe Ingredients: - 5 lb. of red potatoes - 1 sweet red bell pepper, chopped - 1 green bell pepper, chopped - 3 stalks of celery, chopped - 1 sm. red onion, chopped - 4 hard-cooked eggs, chopped - 1 cup mayonnaise * - 3/4 cup sour cream * - 1/4 cup Dijon mustard - 1/4 cup yellow mustard - 1/2 tsp. garlic powder - 1/2 tsp. salt - 1/2 tsp. pepper (fresh ground if possible) - 2 green onions, chopped for garnish Directions: - Chop red potatoes into bit sized pieces, place in a saucepan filled with cold salted water. - Bring potatoes to a boil, reduce heat to a simmer and cook for 12-15 minutes or until tender. - Drain and cool potatoes. - After potatoes are completely cooled add them to a large mixing bowl with all of the fresh cut vegetables, except the green onions. - In a separate bowl combine mayonnaise, sour cream, the mustards, and all the seasonings. - Combine the sauce with the potatoes and toss to coat all the potatoes completely. - Cover and refrigerate for at least one hour before serving. - When ready to serve, transfer the potatoes to your serving bowl and sprinkle with the chopped green onions.
Antipasto Kebobs Ingredients: - 1 lb mozzarella cheese - 8 ounces thinly sliced salami - 1 pint grape tomatoes - 1 12 cups pitted green olives or 1 12 cups black olives - 14 cup extra virgin olive oil - 2 tablespoons white balsamic vinegar - 1 garlic clove, minced - 12 teaspoon dried Italian seasoning - 18 teaspoon crushed red pepper flakes - 18 teaspoon salt - thin loaf French bread, thinly sliced (optional) Directions: - Cut cheese into 1/2 inch thick slices. - Using heart-shaped cookie cutter and knife, cut cheese into heart and diamond shapes. - Fold each salami slice into eighths. - Thread tomatoes, folded salami slices, olives and cheese onto skewers, as desired. - Arrange in single layer in large glass or ceramic baking dish. - Whisk together oil, vinegar, garlic, italian seasoning, pepper flakes and salt until blended; drizzle over skewers. - Cover; refrigerate at least 1 hour. - Transfer to platter. - Drizzle any remaining dressing over skewers before serving. - If desired, serve with bread.
Summer Vegetable Stew Ingredients: - 1 onion, chopped fine - 3 garlic cloves, minced - 1/4 cup olive oil - 2 medium zucchini, rinsed and cut into 1/2-inch dice (about 3 cups) - 1 medium yellow squash, rinsed and cut into 1/2-inch dice (about 1 1/2 cups) - 1 red bell pepper, chopped - 1 cup fresh corn kernels (cut from about 2 ears) - 2 tomatoes (about 3/4 pound), cut into 1/2-inch dice - 2 tablespoons minced fresh oregano leaves or 1/2 teaspoon dried, crumbled - 1/2 cup packed fresh basil leaves, shredded Directions: - In a large deep skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the zucchini, the yellow squash, the bell pepper, and the corn, and cook the mixture over moderate heat, stirring, for 4 minutes. - Add the tomatoes, the oregano, and salt and pepper to taste and simmer the stew, covered, stirring occasionally, for 10 minutes. - Simmer the stew, uncovered, stirring occasionally, for 5 minutes more, or until the excess liquid is evaporated, sprinkle it with the basil, and serve it warm or at room temperature.
Chicken and Garlic Ciabatta Salad Ingredients: - 200g loaf ciabatta, cut into thick slices - 60g butter, melted - 2 teaspoons crushed garlic - 500g skinless chicken breast fillets - 100g cos lettuce - 1 punnet cherry tomatoes, halved - 1 avocado, sliced - 1/3 cup KRAFT* Caesar Dressing Directions: - Brush ciabatta slices with combined butter and garlic, then brush chicken fillets with remaining garlic butter. - Heat a non-stick grill pan or BBQ over medium heat and cook chicken 4-5 minutes each side until cooked. - Remove, cover and allow to rest. - Place ciabatta on a baking tray and cook under a preheated grill for 2 minutes each side or until golden. - Cut chicken into thick slices, break bread into smaller pieces then arrange on a serving platter along with lettuce, tomatoes and avocado. - Drizzle with dressing and serve.
Puffernutters Ingredients: - 1 cup sliced almonds - 6 tablespoons unsalted butter, at room temperature - 1/2 cup almond butter - 1/4 cup honey - 1/4 cup granulated sugar - 1/4 cup packed light brown sugar - 1 large egg - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1 teaspoon vanilla extract - 1/2 teaspoon almond extract - 4 cups puffed corn cereal (such as Kix) - 1 cup chocolate chips (milk, dark or semisweet) Directions: - Position 2 racks in the middle of the oven; preheat to 325 degrees F. Spread the almonds on a baking sheet and bake until lightly toasted, about 5 minutes; transfer to a bowl. - Wipe the baking sheet clean. - Beat the unsalted butter, almond butter, honey, granulated sugar and brown sugar in a bowl with a mixer on medium speed until smooth, about 3 minutes. - Beat in the egg. - Add the baking soda, baking powder, cinnamon, and vanilla and almond extracts and beat until combined, about 1 minute. - Add the cereal, chocolate chips and half of the almonds to the dough and mix with a wooden spoon. - Form tablespoonfuls of dough into 2-inch balls and arrange on 2 ungreased baking sheets, about 3 inches apart. - (Do not line the baking sheets with parchment paper-the cookies may stick to the paper.) - Top each with some of the remaining almonds. - Bake until the cookies spread out and turn brown, about 12 minutes, rotating the baking sheets halfway through. - Let the cookies cool 5 minutes on the baking sheets, then carefully remove to a rack to cool completely. - (If you have difficulty removing the cookies from the baking sheets, return them to the oven for 1 to 2 minutes to soften.) - The cookies will crisp as they cool. - Photograph by Cathy Larson
Strawberry 'Martini' with Lemongrass Foam Ingredients: - 2 pints strawberries, prepped and halved - 1/2 cup citrus flavored vodka - 1 tablespoon mint, fine julienne, save 4 small sprigs for garnish - 2 cups water - 2 cups sugar - 6 lemongrass stalks, white part only, sliced - 2 slices peeled ginger - 2 lemons, zested - 1 tablespoon lemon juice - 1 sheet gelatin Directions: - Place the strawberries in a bowl and fold in with vodka and mint. - Store in the refrigerator until cold about 1 hour. - In a small saucepan over low heat, mix water and sugar until dissolved. - Add lemongrass, ginger and lemon zest and bring to a simmer. - Cover with a plate or lid and reduce by 1/2, or until a syrupy consistency is achieved, about 45 minutes. - Mix in lemon juice and keep syrup warm on low heat. - Bloom the gelatin in 1 cup water and add to warm syrup to dissolve. - Strain syrup and keep at room temperature. - It will thicken as it cools. - Place syrup in a foaming canister with 2 cartridges and set aside. - Strain the strawberries before serving and place the strained vodka in the freezer (optional). - In 4 chilled martini glasses, place a small mound of the strawberries. - Foam the lemongrass mixture on top and garnish with mint sprig. - Beverage suggestion: Chilled Fino Sherry, Bandol Rose Domaine Tempier 1998
Butternut Squash Chowder with Pears and Ginger Ingredients: - 2 Anjou or Bosc pears, peeled, cored, and diced - Juice of 2 lemons - 2 tablespoons olive oil - 1 cup peeled and diced Vidalia or Spanish onion - 1 stalk celery, diced - 1 small carrot, peeled and diced - 1 tablespoon minced garlic - 1 teaspoon peeled minced fresh ginger - 1/2 cup dry white wine - 2 small butternut squash, peeled, seeded, and diced (about 3 cups) - 1 baking potato (about 12 ounces), peeled and diced - 5 cups Vegetable Stock or store-bought - 1/4 cup freshly squeezed orange juice - 1 tablespoon freshly squeezed lemon juice - 1/2 cup heavy cream - Salt to taste Directions: - Place the pears in a bowl with the lemon juice, cover with water, and set aside. - In a large saucepan, heat the olive oil over high heat until lightly smoking. - Add the onion, celery, and carrot, and saute for 2 to 3 minutes, or until the onion is translucent. - Add the garlic and ginger and saute for 1 minute longer, stirring constantly. - Add the white wine and reduce the liquid until the pan is almost dry, about 3 minutes. - Drain half of the pears, reserving the other half in the lemon water for garnish. - Add the drained pears to the pan with the squash, potato, and stock and bring to a boil. - Reduce the heat to a simmer and cook for 30 minutes, or until the squash is tender. - Transfer half of the soup in batches to a blender and puree until smooth. - Strain through a fine-mesh sieve back into the saucepan with the unpureed mixture. - Add the orange juice, lemon juice, cream, salt, and the reserved pears and gently warm the chowder through (do not boil). - The chowder can be made 1 day ahead.
Bread And Spinach Dip Recipe Ingredients: - 1 loaf French bread - 1 lg. bag frzn spinach - 1/4 c. minced green onion - 1 c. lowfat sour cream - 1 c. mayonnaise Directions: - Thaw spinach and dry between paper towels squeezing to remove water. - (A salad spinner works well for this.) - When spinach is dry sufficient mix with onion, lowfat sour cream and mayonnaise. - Cut the top off of the French bread and hollow out, leave about 1/2 inch at the bottom of bread so the dip will not leak through. - Pour the dip into the bread "bowl". - Cut the remaining bread use this to dip with. - You may want to increase the amount of green onion to suit your taste.
Pulled Chicken and Spicy Slaw Ingredients: - 1/2 cup mayonnaise - 1/2 cup sour cream - 1/4 cup your favorite hot sauce or wing sauce, such as Tabasco Buffalo - 2 tablespoons ranch dressing mix, from packet, such as Hidden Valley - 1 rotisserie chicken, skin removed, meat pulled - One 2-pound green cabbage, thinly sliced - 2 to 3 shredded carrots (about 1 cup) - 2 ears corn, kernels removed, quickly sauteed in a pan - 1 bunch green onions, white and light green parts only, thinly sliced - 1/4 cup finely chopped chives - 1 small red bell pepper, seeded and small diced - 1/3 cup red wine vinegar - 2 tablespoons honey - 2 tablespoons whole-grain Dijon mustard - Zest and juice of 1 lime - Pinch crushed red pepper flakes - 1/2 teaspoon hot sauce, such as Tabasco - Kosher salt and freshly ground black pepper - 1/3 cup olive oil - 8 slider buns, toasted Directions: - For the chicken: Mix together the mayonnaise, sour cream, hot sauce and ranch dressing mix in a large bowl. - Add the shredded chicken and toss to coat. - For the slaw: In a large mixing bowl, combine the cabbage, carrots, corn, green onions, chives and red pepper. - In a small mixing bowl, whisk together the vinegar, honey, Dijon, lime zest and juice, red pepper flakes, hot sauce and some salt and pepper. - Slowly add the olive oil, whisking until emulsified. - Add half of the dressing to the slaw and toss wellrefrigerate and reserve the remaining dressing for another use. - To each slider bun, add a heaping portion of the pulled chicken and top with a scoop of the slaw.
Mulled Apple Cider Sorbet Ingredients: - 6 cups unpasteurized apple cider - a 3-inch cinnamon stick - 1/2 cup sugar - 2 teaspoons strained fresh lemon juice Directions: - In a large saucepan combine the cider, the cinnamon stick, the sugar, and a pinch of salt and boil the mixture for 5 to 10 minutes, or until the liquid is reduced to about 4 cups. - Stir in the lemon juice, strain the mixture through a fine sieve into a bowl, and chill it, covered, until it is cold. - Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.
Vine Ripened Beefsteak Tomato with Roquefort and Garden Radish Ingredients: - 6 beefsteak tomatoes - 2 tablespoons wood aged red wine vinegar - 1 ounce of extra virgin olive oil - 1 bunch flat leaf parsley - Salt and pepper, to taste - 1 bunch chervil - 1 medium red onion, thinly sliced - 18 bunch radishes - 6 ounces Roquefort cheese Directions: - Blanch all tomatoes in salted water for 30 seconds and dunk in ice water, then remove skin off of tomatoes. - Remove interior juice and seeds from tomatoes and pour through a strainer into a bowl. - To make the vinaigrette mix fresh tomato juice, red wine vinegar, olive oil and seasonings then set aside. - In a pot of salted boiling water, submerge parsley and remove; place in a blender, add seasonings and olive oil, blend for 5 to 7 minutes and strain for 30 minutes through a chinois. - Slice outside of tomato off making four slices and divide the rest of the tomato interior into four parts. - Form the tomato into a three inch ring, first with the interior of the tomato then the exterior of the tomato so it resembles the original tomato and place it into an oversized bowl. - Pour the vinaigrette equally into six bowls and garnish the tops of the tomatoes with thinly sliced onions and chervil. - Garnish the tomato dish with radishes, chervil, herbed oil, and Roquefort cheese.
Butterscotch Freeze N' Slice Cookies Ingredients: - 1 cup sugar - 1 cup brown sugar - 1 12 cups butter - 3 eggs - 4 12 cups all-purpose flour - 2 teaspoons baking powder - 1 teaspoon baking soda - 12 teaspoon salt - 1 teaspoon cinnamon (optional) - 1 teaspoon nutmeg (optional) Directions: - Line two 8 X 4 inch loaf pans with foil, allowing foil to extend over the sides of pans. - In a large bowl, cream the butter, sugar, brown sugar, eggs. - Mix in flour, baking powder, baking soda, and spices, if using. - Blend well. - Press half of the dough into each pan. - Fold foil over pans with dough to cover. - Freeze at least 2-3 hours or a few days until ready to bake. - Heat oven to 350 degrees F. Lightly grease cookie sheets. - Unfold foil; lift dough from pans. - Cut dough into 1/4 inch slices. - Place slices 2 inches apart on greased cookie sheets and bake 8-12 minutes or until light brown. - Cool 1 minute; remove from cookie sheets.
Barbecue Sauce Ingredients: - 8 ounces tomato sauce - 1 teaspoon molasses - 2 tablespoons cider vinegar - 3 drops hot sauce - 2 tablespoons Worcestershire sauce - 2 teaspoons chili powder - 2 teaspoons fresh ground pepper - 1 dash cayenne Directions: - Whisk all ingredients together in a small saucepan. - Heat over medium-low heat. - Simmer 10-15 minutes or until thickened slightly.
Hibiscus Tea Ingredients: - 4 ounces dried hibiscus flowers - 2 1/2 quarts cold water - 1 1/2 to 2 cups sugar - Crushed ice and orange slices Directions: - In a large saucepan, combine the hibiscus flowers and water and bring to a boil. - Simmer over moderate heat for 30 minutes. - Strain and let cool, then stir in the sugar until it dissolves. - Refrigerate until very cold. - Serve the tea over ice and garnish with orange slices.
VELVEETA Cheesy Bacon Brunch Casserole Ingredients: - 8 slices OSCAR MAYER Bacon, chopped Rite Aid 2 For $7.00 thru 02/06 - 2 cups ORE-IDA Shredded Hash Brown Potatoes, thawed - 1/2 lb. fresh mushrooms, sliced - 1 each green and red pepper, chopped Target 1 pkg For $2.99 thru 02/06 - 1 small onion, chopped - 1 doz. eggs - 1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream - 3/4 lb. (12 oz.) VELVEETA, thinly sliced Directions: - Heat oven to 350 degrees F. - Cook and stir bacon in large skillet on medium heat until crisp. - Remove bacon from skillet with slotted spoon; drain on paper towels. - Discard all but 2 Tbsp. - bacon drippings from skillet. - Add potatoes, mushrooms, peppers and onions to reserved drippings; cook 10 min. - or until peppers and onions are crisp-tender, stirring occasionally. - Spread vegetable mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. - Whisk eggs and sour cream until blended; pour over vegetable mixture. - Top with bacon and VELVEETA. - Bake 40 min. - or until center is set.
Sloppy Shmoes Ingredients: - 1 teaspoon coriander seeds - 1 medium onion, chopped - 1 tablespoon vegetable oil - 2 cloves garlic, minced - 1 pound ground beef or turkey - 1 teaspoon ground cumin - Salt and freshly ground black pepper - 3 carrots, sliced in 1/4-inch rounds - 1 zucchini, halved and cut into 1/4-inch semi circles - 1/2 cup chicken stock - 2 cobs of corn, kernels removed - 1/2 pound kashkaval (or cheddar) grated Directions: - Toast coriander seeds in saute pan. - Coarsely chop in coffee mill, pepper mill, or with knife. - Saute onions in oil until golden. - Add garlic for 1 minute. - Saute ground meat until browned. - Add cumin and seasoning. - Add carrots, for 1 minute. - Add zucchini and chicken stock. - Cook covered for 2 minutes. - Add corn and cook for 1 more minute. - Top with kashkaval and cook covered, until melted (or put under broiler). - Serve open faced on onion roll, Kaiser roll or burger bun, with plenty of ketchup and maybe a pickle.
Annes Fruit Punch Ingredients: - 4 cups cranberry juice cocktail - 4 cups pineapple juice - 12 cup sugar - 1 teaspoon almond extract - 2 quarts ginger ale Directions: - Mix cranberry juice, pineapple juice, sugar and almond extract. - Chill. - Add Ginger ale when ready to serve.
Orange Ice Cream (Low Fat) Ingredients: - 13 cup frozen orange juice concentrate - 1 teaspoon vanilla - 2 cups 2% low-fat milk - 23 cup whole milk - 34 cup sugar Directions: - .Freeze everything.
Low-Fat Fiesta Macaroni and Cheese Ingredients: - 13 cup onion, minced - 3 12 cups cooked macaroni - 1 34 cups fat free sharp cheddar cheese, shredded - 2 teaspoons fresh parsley - 12 cup fat-free evaporated milk - 1 34 cups low fat cottage cheese or 1 34 cups fat-free cottage cheese - 2 tablespoons Dijon mustard - 1 (15 ounce) jar salsa - 3 boneless skinless chicken breasts Directions: - Preheat oven to 350. - Saute onions and chicken (cut into bite-sized pieces) until cooked. - Add mac, cheddar and parsley. - Process milk, cottage cheese and seasoning until smooth. - Stir into mixture and salsa into the chicken and mac. - Bake uncovered for about 20 minutes, until slightly browned. - Add about 1/4 cup bread crumbs to top if you like that crusty top.
Rina's Turkey Stuffing Ingredients: - 1 loaf bread - 2 medium onions, chopped - 4 medium potatoes - 1 teaspoon salt - 1 teaspoon pepper - 1 teaspoon oregano - 1 teaspoon sage - 1 teaspoon poultry seasoning - 1 teaspoon onion powder - 1 tablespoon oil Directions: - Peel potatoes, chop into cubes, and boil until fork tender. - Drain and rinse under cold water. - Meanwhile, dip each slice of bread briefly in a bowl of water, squeeze (should be moist, but not dripping) and break up into a large bowl. - Add onions, potatoes, and seasonings (to taste) together and toss. - Drizzle oil on top and mix well. - Refrigerate overnight. - Stuff into turkey's body cavity just before roasting.
Tuna Steaks, Sweet & Sour Ingredients: - 1 Tbsp. canola oil - 1/4 medium red onion, chopped - 5 oz. fresh or frozen tuna fillet or steak (thawed if frozen) - 1/2 cup canned pineapple chunks (in juice) - 1 Tbsp. - 1 tsp. granulated sugar - 1 medium green pepper, chopped - 1/4 cup orange juice - 2 tsp. cornstarch - 1/3 cup instant white rice, uncooked - 8 fl oz (1 cup) MAXWELL HOUSE Coffee, Regular or Decaf Directions: - Heat oil in medium-size, non-stick skillet over medium heat; add onions and tuna. - Brown tuna about 3 min. - per side. - Add pineapple with juice, vinegar, sugar and peppers; cover and simmer 7 min. - Season to taste with favorite salt-free seasoning. - Blend orange juice and cornstarch into paste in a small bowl. - Add to pan with tuna mixture and stir until sauce thickens. - Cook rice according to package instructions. - Serve tuna and vegetable mixture over rice. - Serve a cup of coffee with the meal.
Hg's Corn Megamuffins - Ww Points = 3 Ingredients: - 1 cup all-purpose flour - 34 cup yellow cornmeal - 14 cup Splenda granular - 14 cup granulated sugar - 1 tablespoon baking powder - 14 teaspoon salt - 1 12 cups creamed corn, canned - 34 cup fat free egg substitute (like Egg Beaters Original) - 34 cup fat free Greek yogurt (Fage Total 0% is the best!) Directions: - Preheat oven to 375 degrees. - Combine flour, cornmeal, Splenda, sugar, baking powder, and salt in a large bowl. - Mix well and set aside. - In a separate medium bowl, mix together corn, egg substitute, and yogurt. - Whisk thoroughly. - Add contents of the medium bowl to the large one, and stir until completely mixed. - Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. - Evenly distribute batter among the 9 cups -- cups will be VERY full. - (We don't call 'em MegaMuffins for nothin'! - ). - Bake in the oven for 15 - 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. - Allow to cool and then enjoy!
Creamy Ranch Potato Salad Recipe Ingredients: - 5 c. cubed cooked potatoes - 1 c. celery slices - 1/2 c. diagonally cut green onion slices - 1/2 c. red pepper strips - 1 (18 ounce.) bottle Rancher's Choice creamy reduced calorie dressing Directions: - Mix ingredients together and chill.
Spiced Applesauce Cake Ingredients: - Nonstick spray - 2 3/4 cups all-purpose flour - 2 teaspoons baking soda - 2 teaspoons ground cinnamon - 1 teaspoon table salt - 1/2 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1/4 teaspoon freshly grated nutmeg - 2 sticks unsalted butter, at room temperature - 2 cups light brown sugar - 2 large eggs - 2 cups no-sugar-added applesauce - Powdered sugar, optional - Special equipment: Bundt cake pan Directions: - Preheat the oven to 350 degrees F. Adjust the racks to the center of the oven. - Spray a Bundt pan with nonstick spray. - Whisk together the flour, baking soda, cinnamon, salt, ginger, cloves and nutmeg in a large bowl. - Beat together the butter and brown sugar in a separate bowl with an electric hand-held mixer until light and fluffy, about 4 minutes. - Add the eggs, one at a time, until incorporated. - Alternate adding the flour mixture and the applesauce, ending with the flour, being careful not to over-mix. - Transfer the batter to the prepared Bundt pan and bake until a toothpick inserted into the middle of the cake comes out clean, 55 minutes. - Cool completely before inverting. - Sprinkle with powdered sugar if using.
Plantain Mash with Bacon Ingredients: - 1 onion, minced - 1 tablespoon garlic, minced - 6 to 8 slices bacon, minced - 1/2 cup chicken stock - 1 1/4 cups heavy cream - 4 to 5 ripe plantains, roughly chopped - 1 teaspoons salt - 1 teaspoon coarse ground black pepper Directions: - Heat a Dutch oven over medium-high heat and add the onion, garlic and bacon. - Cook until the bacon is crisp, about 12 to 15 minutes. - Stir in the stock and 1 cup of the heavy cream. - Reduce the heat to medium-low and add the plantains. - Simmer the mixture until the plantains are tender, about 5 to 8 minutes. - Add the remaining 1/4 cup of heavy cream and the salt and pepper. - Mash together until well combined. - Transfer to a serving bowl and serve. - *Cook's Note: Add a little more stock if the mash is too dry.
Lemon Polenta and Almond Cake Ingredients: - 250g block PHILADELPHIA Cream Cheese, softened and chopped - 3/4 cup ETA* Lemon Spread - 1/2 cup milk - 1 cup caster sugar - 6 eggs, separated - grated rind of 2 lemons - 60g polenta and - 1/2 cup boiled water, combined and cooled - 200g almond meal - fresh cream (optional) Directions: - Combine Philly*, lemon spread and milk in a saucepan, over gentle heat until melted. - Whisk well and allow to cool. - (The mixture will be lumpy.) - Beat the sugar, egg yolks and lemon rind until thick, fold in cooled cream cheese mixture, polenta and almonds. - Beat egg whites until stiff peaks form, and gently fold through. - Pour the mixture into a greased and lined 23cm spring form pan. - Bake in a moderately slow oven 150C (fan forced 130C) for 1 1/4 to 1 1/2 hours or until cake is cooked through. - Turn oven off, open door and allow cake to cool slowly in the oven. - Dust the cake liberally with icing sugar, slice and serve with a dollop of pure cream.
Stuffed Sweet Dates Ingredients: - c24 dates, preferably Medjool - 4 ounces cream cheese, at room temperature - Zest 1 orange - 1/4 teaspoon ground cinnamon Directions: - With a paring knife, make a slit in each date sufficient to remove the pit. - Set the pitted dates aside. - In a small bowl, mash the cream cheese, orange zest and cinnamon. - Stuff each date with a bit of the cream cheese mixture and chill until ready to serve.
Sicilian Chicken Soup Ingredients: - 1/2 cup chopped onion - 1 clove garlic, chopped - 1 tsp. olive oil - 1/2 tsp. dried oregano leaves - 5 oz. boneless, skinless chicken breast - 4 cups water - 1/2 cup uncooked orzo - 1/2 tsp. salt - 1 can (1-3/4 lb.) whole tomatoes, drained and chopped - 1/2 cup fresh - frozen green peas - 1/2 tsp. ground black pepper - 1/2 tsp. pepper - 1/2 tsp. honey - 1 tbsp. freshly grated parmesan cheese (optional) Directions: - In 2-quart microwave-safe bowl, combine onion, garlic, oil, and oregano. - Cover and microwave on medium (50 percent) 1 minute. - Add chicken and 2 cups water. - Microwave, uncovered, on medium (50 percent) 5 to 6 minutes or until chicken is cooked through. - Remove chicken and set aside to cool slightly. - Add orzo, salt, and remaining 2 cups water to mixture in bowl. - Microwave, uncovered, on high (100 percent) 7 to 8 minutes, or until orzo is al dente, stirring mixture every 3 minutes. - Add tomatoes, peas, black pepper, and honey. - Microwave, uncovered, on high (100 %) 4 minutes. - Meanwhile, shred reserved chicken. - Stir shredded chicken into soup and divide among serving bowls. - (If making ahead, cool soup, cover, and refrigerate.) - Sprinkle parmesan cheese over each bowl, if desired, and serve.
Cucumber Mango Salad Ingredients: - 3 cups cucumbers, peeled and diced - 12 cup raw mango, peeled diced - 12 cup spring onion, chopped with leaves (hara pyaz) - 1 teaspoon green chili pepper, chopped - salt - 1 teaspoon artificial sweetener (optional) - 1 teaspoon black peppercorns, coarsely ground - 1 teaspoon lemon juice Directions: - Mix all the ingredients. - Serve cold or at room temperature.
Roasted Butternut Squash Ingredients: - 3 cups butternut squash, peeled, diced in 3/4 inch pieces - 4 shallots - 2 tablespoons extra virgin olive oil - 1 teaspoon rosemary, chopped finely - 12 teaspoon granulated sugar - 1 pinch salt - fresh ground black pepper Directions: - Heat oven to 450F. - Put squash on a heavy-duty rimmed baking sheet. - Peel and quarter each shallot and add them to the squash. - Drizzle oil over the vegetables, toss to coat. - Sprinkle the rosemary, sugar, 1 teaspoons salt and 1/2 teaspoons pepper over squash, toss to coat. - Distribute the vegetables evenly on the baking sheet. - Roast for 20 minutes until the vegetables are tender and lightly browned. - Stir and continue to lightly brown for 10 to 15 more minutes. - Before serving taste and season with more salt if needed.
Veal Bolognese Recipe Ingredients: - 1 1/4 lbs. veal steaks, to make 6 slices - 2 Large eggs, beaten - 1/4 c. Parmesan cheese - 1/4 teaspoon salt, optional - 1/4 teaspoon pepper to taste - 1 c. bread crumbs - 5 tbsp. butter - 6 slices Prosciutto - 6 slices Mozzarella cheese - 3 c. sliced mushrooms - 1 c. chicken stock - 1/2 c. marsala wine - 2 tbsp. minced parsley Directions: - Lb. - the veal to make them about 1/4 inch thick. - In a bowl combine Large eggs, Parmesan, salt and pepper to taste. - Dip veal in egg mix then in bread crumbs. - In skillet heat butter and saute/fry veal for about 3 min on each side. - Place veal in a baking dish, top each piece of veal with a slice of prosciutto and a slice of Mozzarella. - Saute/fry mushrooms in the drippings of the veal. - Add in additional butter if necessary. - Add in stock and wine. - Bring to a boil. - Pour sauce over prepared veal and bake in a preheated 350 degree oven for about 15 to 20 min. - Hint: People which are watching cholesterol can substitute the Large eggs for 1/2 c. egg beater or possibly 3 egg whites. - You can also use extra virgin olive oil instead of butter.
Mashed Potatoes and Squash with Gruyere Ingredients: - Nonstick vegetable oil spray - 1 2-pound butternut squash, halved, seeded - 1 pound russet potatoes, peeled, cut into 1-inch pieces - 3 garlic cloves, peeled - 4 tablespoons finely grated Gruyere cheese (about 1 ounce) Directions: - Preheat oven to 350F. - Spray baking sheet with nonstick spray. - Place squash halves, cut side down, on prepared sheet. - Bake until squash is very tender when pierced with fork, about 1 hour. - Scoop out squash pulp; transfer to bowl and mash until almost smooth. - Meanwhile, cook potatoes and garlic in large saucepan of boiling salted water until potatoes are very tender, about 20 minutes. - Drain. - Return potato mixture to saucepan and mash until almost smooth. - Add squash and mash to blend well. - Stir in 3 tablespoons cheese. - Season to taste with salt and pepper. - Transfer mashed vegetable mixture to 9-inch-diameter glass pie dish. - Sprinkle with remaining 1 tablespoon cheese. - (Can be prepared 1 day ahead. - Cover and refrigerate.) - Preheat oven to 450#&176;F. Bake vegetable mixture until heated through, about 15 minutes if at room temperature or 25 minutes if chilled. - Serve hot.
Red Snapper Soup Ingredients: - 2 small potatoes - 2 small carrots - 1 pound red snapper fillets - 4 teaspoons olive oil - 2 cups water boiling - 1 teaspoon white wine vinegar - 1 1/2 teaspoons salt - 2 quarts fish broth - 3/4 cup arborio (short-grain) rice - 2 tablespoons parsley leaves flat leaf, fresh, minced - 1/4 teaspoon red pepper flakes - 1 x black pepper freshly ground Directions: - Peel and cut the potatoes into 1/2-inch dice. - Peel and coarsely shred the carrots. - Cut the fish fillets into 1/2-inch pieces. - Heat oil in a 6-quart soup kettle. - Add the diced potatoes and saute over high heat until lightly browned, about 5 minutes. - Add the shredded carrots and saute until slightly softened, about 2 minutes longer. - Add the boiling water along with the vinegar and salt. - Simmer until vegetables are tender, about 10 minutes. - Add the broth and rice and simmer for 15 minutes. - Add the fish and simmer until fish is cooked and rice is tender, about 5 minutes longer. - Remove kettle from heat and stir in parsley and hot red-pepper flakes. - Adjust seasoning if necessary. - SERVING: Ladle soup into warm bowls and sprinkle with freshly ground black pepper. - Serve immediately.
Chilled Herb Soup Ingredients: - 1 1/4 pounds sweet onions such as Vidalia, chopped (about 4 cups) - 1/2 stick (1/4 cup) unsalted butter - 1/4 cup all-purpose flour - 4 cups chicken broth - 2 cups water - 3 cups loosely packed fresh flat-leafed parsley leaves, washed well and spun dry - 1 cup chopped fresh chives (about 3 bunches) - 6 tablespoons loosely packed fresh tarragon leaves - 3 tablespoons fresh thyme leaves (preferably lemon thyme) - 3/4 cup sour cream - 1 1/2 tablespoons fresh lemon juice, or to taste - Garnish: sour cream, finely chopped fresh chives, and fresh thyme sprigs Directions: - In a 4- to 5-quart saucepan cook onions in butter with salt and pepper to taste over moderately low heat, stirring, until softened. - Add flour and cook, stirring, 3 minutes. - Stir in broth and water and simmer, stirring, 2 minutes, or until slightly thickened. - Add herbs and simmer 1 minute. - Remove pan from heat and let mixture cool slightly. - In a blender puree mixture in small batches until very smooth, forcing as pureed through a fine sieve into a bowl. - Whisk in sour cream and salt and pepper to taste. - Chill soup, covered, until very cold, at least 4 hours and up to 24. - Just before serving, stir in lemon juice and season with salt and pepper. - Garnish soup with sour cream and herbs.
Fried Green Tomatoes Ingredients: - 3 Green Tomatoes - 1/2 cups All-purpose Flour - 1/2 cups Cornmeal - 1 teaspoon Kosher Salt, Plus More For Sprinkling - 1 teaspoon Black Pepper - 1 cup Buttermilk - 1 Egg - 1 teaspoon Hot Sauce (more Or Less To Taste) - Vegetable Oil, For Frying - Buttermilk Ranch Or Dipping Sauce Of Choice Directions: - Slice the green tomatoes about 1/3 thick. - In a shallow dish, combine the flour, cornmeal, salt, and pepper. - In a medium bowl, whisk together the buttermilk, egg, and hot sauce. - Heat about 1/2 of vegetable oil in a 9-inch cast iron skillet or other large skillet. - Bring it to 360 degrees F. - Dredge tomato slices in the flour-cornmeal mixture, evenly coating both sides. - Tap off the excess then dip in the buttermilk mixture. - Dredge slices again in the flour mixture. - Fry 4-5 slices at a time, about 4 minutes a side or until golden brown. - Drain on a wire rack and immediately sprinkle with salt. - Repeat until all the tomato slices have been breaded and fried. - Fried green tomatoes will be very hot on the inside, so wait a minute or two before serving. - Serve with buttermilk ranch or other dipping sauce of your choice!
Satay Magic Ingredients: - 1 lb chicken breasts or 1 lb pork - 1 teaspoon sugar - 1 teaspoon salt - 2 tablespoons curry powder - 12 teaspoon turmeric - 12 cup coconut milk Directions: - Cut meat into 1/4 inch thick strips. - In a medium sized bowl, incorporate seasonings with Coconut milk. - After you have a smooth paste, add the meat and spoon or hand mix till all is coated nicely. - Cover and and allow the party to mingle for at least 2 hours in the fridge. - Skewers: If using wood skewers, soak them in water at the same time you are marinating, which will reduce there burn rate during the grilling process. - Skewer meat, if you stretch the meat across the skewers, rather than cram them together, they cook faster. - Your choice here. - Cook Satay on a HOT gas or Charcoal grill. - Flip them midway through and monitor for flare ups. - Chicken Breast will cook up quickly (7-10 minutes)if cut thin and stretched across the skewers. - (test for doneness on your thickest cut). - Serve immediately with Peanut Sauce.
TABOULEH (The national Lebanese salad) Recipe TxZx14 Ingredients: - 1 large bunch curly leaf parsley (4 cups after cutting stems off with scissors) - 3 small tomatoes (2 cups after chopping) - 1 medium onion (1 cup after chopping) - 2 stalks celery (chop into large pieces in food processor) - 1 cup pine nuts (brown slightly in skillet) - 1/4 cup mint (chop) - 1 cup dry bulgur wheat (3 cups after soaking 1 hr. in warm water) - 1/4 tsp. ground cinnamon - 1/4 tsp. ground ginger - 1/4 tsp. ground allspice - 1/4 tsp. ground cloves - 1/4 tsp. ground anise seed - 3/4 tsp. ground black pepper - 1 tsp. ground sea salt - 2/3 cup fresh lemon juice (~3 to 6 lemons or I use Key Limes) - 2/3 cup extra virgin olive Directions: - Cut all the fresh ingredients small, starting with the parsley. - (Most time consuming) - (Discard excess water from the wheat) - Mix dry ingredients Toast in skillet until aromatic - Add olive oil, spices, and lemon juice to the wheat. - Mix well with your hands or a spoon
Rosie's Award-Winning Brownies Ingredients: - 4 ounces chocolate unsweetened - 8 tablespoons butter - 1 1/4 cups sugar - 1 tablespoon sugar - 1/2 teaspoon vanilla extract - 3/4 cup flour, all-purpose - 1/2 cup nuts chopped Directions: - Preheat the oven to 325F (160C). - Lightly grease an 8 inch square pan with butter or vegetable oil. - Melt the chocolate and butter in the top of a double boiler placed over simmering water. - Cool the mixture for 5 minutes. - Place the sugar in a medium-size mixing bowl and pour in the chocolate mixture. - Using an electric mixer on medium speed, mix until blended, about 25 seconds. - Scrape the bowl with a rubber spatula. - Add the vanilla. - With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds. - Scrape the bowl after the last egg and blend until velvety, about 15 more seconds. - Add the flour on low speed and mix for 20 seconds. - Finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl. - Stir in 1/2 cup of the nuts. - Spread the batter evenly in the prepared pan. - Bake the brownies on the center oven rack until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb, about 35 minutes. - The center of the brownies should never quite rise to the height of the edges. - Remove the pan from the oven and place it on a rack to cool for 1 hour before cutting the brownies. - Serve the next day - it takes a day for the flavor to set.
Purple Lady Salad Ingredients: - 1 large package red raspberry Jello - 1 16 oz (448 grm). can blueberries with syrup - 1 cup (225 ml) hot water - 1 cup (225 ml) chopped pecans - 1 small can crushed pineapple (not drained) - 1 cup (225 ml) heavy cream, whipped Directions: - Dissolve the package of red raspberry Jello in the cup of hot water. - Add in the crushed pineapple. - Add in the blueberries. - Pour into a 9 x 13 inch dish. - Chill the mixture until it is almost set. - Add in the chopped pecans. - Add in the whipped cream. - Mix well. - Refrigerate the mixture. - Eat and enjoy!

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