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Poached Chicken with Ginger and Scallion Sauce Ingredients: - 1 3 1/2-lb. Chicken - 1/2 cup sesame oil - 6 tablespoons peanut, vegetable, or corn oil - 1/4 cup finely shredded fresh ginger - 3 scallions, green part included, trimmed and cut into fine strips, 4 inches long - 2 tablespoons light soy sauce - 2 teaspoons sugar - 1 tablespoon dry sherry or shao hsing wine - 1/2 teaspoon monosodium glutamate (optional) Directions: - 1. - Place the chicken in a covered stock pot filled with enough water to cover the chicken. - Bring to a boil and simmer about 20 minutes. - Turn off the heat and let the chicken stand in the cooking liquid until just warm. - Drain, reserving the broth for another use. - Rinse the chicken under cold water, pat dry, and rub lightly with sesame oil. - 2. - Cut the chicken into pieces. - Arrange neatly on a platter. - 3. - Heat the peanut, vegetable, or corn oil in a small saucepan, and when it is hot add the ginger and scallions. - Cook about 30 seconds; remove ginger and scallions with a slotted spoon, leaving the oil in the pan. - 4. - Scatter the ginger and scallions over the chicken. - 5. - Add the remain ingredients to the oil, bring to a boil and pour over the chicken. - Serve at room temperature.
Wild Rice and Mushroom Soup Ingredients: - 1/2 ounce (1/2 cup) dried porcini mushrooms - 2 cups boiling water - 1 to 2 tablespoons extra virgin olive oil, as needed - 1 large onion, chopped - 2 medium carrots, diced - 2 ribs celery, diced - 1/2 pound cremini or button mushrooms, cleaned, trimmed, and sliced thick - 2 large garlic cloves, minced - Salt to taste - 23 cup wild rice - 2 quarts chicken stock, vegetable stock or water - A bouquet garni made with a few sprigs each thyme and parsley, a bay leaf and a Parmesan rind - 1 cup frozen peas, thawed - Freshly ground pepper to taste Directions: - Place the dried porcini mushrooms in a bowl or a Pyrex measuring cup, and pour on 2 cups boiling water. - Let sit for 30 minutes. - Set a strainer over a bowl and line it with cheesecloth. - Lift the mushrooms from the water, and squeeze them over the strainer. - Rinse in several changes of water, squeeze out the water and set aside. - Pour the soaking water through the cheesecloth-lined strainer, and set aside. - Heat the oil in a large, heavy soup pot or Dutch oven over medium heat. - Add the onion, carrot and celery. - Cook, stirring often, until just about tender, about five minutes. - Add the sliced fresh mushrooms. - Cook, stirring, until the mushrooms are beginning to soften, about three minutes. - Add the garlic and a generous pinch of salt. - Continue to cook for about five minutes until the mixture is juicy and fragrant. - Add the reconstituted dried mushrooms, the wild rice, bouquet garni, mushroom soaking liquid, stock or water, and salt to taste. - Bring to a boil, reduce the heat, cover and simmer one hour. - Add the peas, and simmer another 10 minutes. - Remove the bouquet garni, taste and adjust salt, add a generous amount of freshly ground pepper and serve.
Mc Quick Apple Pie Ingredients: - 1/2 cup grape nuts cereal - 6 large apples, red delicious thinly sliced - 13 cup apple juice concentrate thawed - 1/2 teaspoon coriander - 1 tablespoon cinnamon Directions: - Preheat the oven to 400. - Crush the grape nuts with a rolling pin and spread over the bottom of a covered casserole dish. - Mix the apples, juice and spices in a bowl. - Spread the apple mixture over the ceral in the casserole and pour any juice left in the bowl over the apple slices. - Sprinkle with additional cinnamon, if desired. - Cover and bake 45 minutes or until apples are tender. - Remove cover and return to oven to allow pie to brown for 10 to 15 minutes longer
Italian Sauteed Beans Ingredients: - 12 cup of jarred roasted red pepper - 4 fresh garlic cloves - 2 tablespoons extra virgin olive oil - 2 (19 ounce) cans cannellini beans (drained and rinsed) - 14 cup white wine - 12 teaspoon dried Italian seasoning - 12 teaspoon sea salt - 12 teaspoon pepper - 3 fresh basil leaves (rinsed) Directions: - Cut peppers into 1/4-inch slices. - Preheat large saute pan on medium-high 2 minutes. - Chop garlic coarsely. - Place oil in pan; swirl to coat. - Add garlic, peppers, and remaining ingredients (except basil); cook 4-5 minutes, stirring occasionally, or until beans are thoroughly heated. - While beans cook, stack basil leaves and roll tightly; slice thinly into fine ribbons. - Stir in basil; cook 1-2 more minutes or until fragrant. - Serve.
Earth Quake Cookies Ingredients: - 18 ounces orange cake mix - 2 cups whipped topping - 1 egg - 1 teaspoon vanilla Directions: - Mix all together. - Drop by teaspoonfuls on greased cookie sheet. - Bake at 350 for 10 minutes.
Jen's Taco Salad Ingredients: - 1 head lettuce, chopped - 2 tomatoes, chopped - taco seasoning - 1 lb ground beef - shredded cheese - mayonnaise - taco sauce - 1 (12 ounce) bag nacho cheese flavor Doritos - sour cream Directions: - Cook up ground beef according to recipe on back of taco seasoning mix. - Mix together Mayo and taco sauce to create creamy pink mixture. - Combine lettuce, tomato, ground beef, shredded cheese and mayo/taco sauce mixture together in bowl. - Add in crushed bag of Doritos. - Serve with sour cream. - Enjoy!
Broccoli-Ramen Noodle Salad Ingredients: - 1/4 cup Miracle Whip Original Spread - 1 pkg. (85 g) ramen noodle soup mix (vegetable flavour) - 1/4 cup sugar - 1 Tbsp. Heinz Apple Cider Vinegar - 1 pkg. (340 g) broccoli slaw - 4 green onions, sliced - 1/2 cup sliced almonds - 1/4 cup sunflower kernels Directions: - Mix Miracle Whip, contents of Seasoning Packet, sugar and vinegar until blended. - Break Ramen Noodles into large bowl. - Add broccoli slaw, onions, almonds and sunflower kernels; mix lightly. - Add dressing mixture; toss to coat. - Refrigerate several hours or until chilled.
Classic Gingerbread Cookies Ingredients: - 12 cup butter, softened - 12 cup brown sugar - 23 cup molasses - 2 eggs - 4 cups all-purpose flour, divided - 12 teaspoon baking soda - 12 teaspoon salt - 12 teaspoon ground allspice - 12 teaspoon ground cloves - 12 teaspoon ground cinnamon - 12 teaspoon ground ginger Directions: - Preheat oven to 350 degrees. - In a large bowl, cream together the butter and brown sugar until smooth. - Stir in the molasses and eggs. - Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. - Gradually stir in the remaining flour by hand to form a stiff dough. - Divide dough into 2 pieces. - On a lightly floured surface, roll out dough to 1/8 inch thickness. - Cut into desired shapes using cookie cutters. - Place cookies 1 inch apart onto an ungreased cookie sheets. - Bake for 8 to 10 minutes in preheated oven. - Allow cookies to cool on baking sheet for 5 minutes before removing to wire rack to cool completely. - Or place on parchment paper for easier cooling and faster cooking.
Chocolate Chip Rum Cake Ingredients: - 1 each cake mix, yellow Duncan Hines is the best! (the Golden Butter one, NOT the Classic) - 1 each instant pudding mix, chocolate 1 small box - 4 large eggs - 1 cup sour cream - 4 tablespoons rum - 1 cup vegetable oil - 1 teaspoon vanilla extract - 1 cup chocolate chips real - 2 tablespoons cocoa powder - 1 tablespoon water plus 1 teaspoon - 1 tablespoon vegetable oil or butter - 1 tablespoon corn syrup, white (karo) white - 1 cup powdered sugar Directions: - Mix all ingredients together....except for the chocolate chips. - Fold those in last. - Pour into a bundt pan and bake 350F (180C) for 50 minutes. - This is depending on your oven...you have to watch it so it doesn't burn on top and not be done in the middle. - I sometimes bake a little cooler oven for a little longer.....it has to be totally done in center or it will 'sag'. - Turn out onto a plate and let cool before glazing. - Dust with powdered sugar..or..I use a glaze and drizzle over it. - Glaze: - Stir all the glaze ingredients except powdered sugar over low heat, until mix well. - Add 1 cup powdered sugar and stir over the heat until it is all smooth. - Drizzle over the cooled cake. - Let glaze set, about 30 minutes. - Slice and serve
Buttermilk Pop Recipe Ingredients: - 1 quart buttermilk - 3 Tbsp. cornmeal maple syrup Directions: - Heat the buttermilk over low heat in a large skillet, stirring constantly to keep itfrom separating into curds and whey. - Just before the buttermilk boils, sift in thecornmeal, stirring till the mix thickens and the raw corn taste disappears. - Serve with maple syrup.
Mandarin Chicken Ingredients: - 1 lb boneless chicken breast, diced into bite size pieces - 2 cups peanut oil - 2 dried red chilies, chopped - 1 teaspoon szechuan peppercorns - 12 cup unsalted peanuts - 4 slices gingerroot, peeled and finely chopped - 2 garlic cloves, thinly sliced - 3 green onions, finely chopped - 23 cup chicken stock - 1 tablespoon light soy sauce - 1 teaspoon brown sugar - 1 teaspoon rice vinegar - 1 12 teaspoons cornstarch - 12 teaspoon sea salt - 1 tablespoon light soy sauce - 1 tablespoon rice wine or 1 tablespoon dry sherry - 1 12 teaspoons cornstarch Directions: - in a bowl mix together marinade ingredients, stir in chicken to coat well and let stand for 1 hour. - in a wok, heat oil until smoking, add chiles and peppercorns in a wire strainer and deep fry for 1 minute, drain on paper towels and set aside. - reheat oil and deep fry chicken 5 minutes, or until firm and cooked through, drain on paper towels and set aside. - add peanut in metal strainer and fry for a few second in oil until brown, drain on paper towels, set aside. - remove all but 3 tablespoons of oil from wok. - add ginger root, garlic, and green onions, stir fry for 30 seconds. - add chicken, chiles, and peppercorns stir fry for 3 minutes. - in a bowl mix together stock, soy sauce, sugar, rice vinegar, and cornstarch, stir into the wok along with the peanuts. - bring to a boil, stirring, then reduce heat and cook for 1 to 2 minutes.
Bake Spaghetti Ingredients: - 1 kg lean ground beef (can also be bison) - about 2 hand fulls spaghetti - 1 (625 ml) jar pasta sauce - 500 mg mozzarella cheese (grated) - 200 mg KRAFT 100% Grated Parmesan Cheese - 1 (16 ounce) can mixed mushrooms (optional) - seasoning salt - garlic powder (or fresh minced) - ground black pepper - oregano - Worcestershire sauce - 14-12 cup water Directions: - Brown the ground beef in a dutch oven and the seasoning salt, garlic powder, oregano, black pepper, and Worcestershire sauce at this point. - Sorry for that lack of amounts, I just eyeball it and with the spice I find it is an individual taste. - If you are using table salt instead of seasoned salt do not add very much when you are browning the beef -- the pasta sauce has a fair bit of it. - After the meat is browned add the pasta sauce, mushrooms, and parmasan cheese. - put the water in the jar the pasta sauce was in and give it a good shake or two and add it ai the meat sauce. - (it beats scraping all the pasta sauce out of the jar) bring to a boil then reduce to med/low and let simmer leave uncovered and stir occasionally. - Let it cook for about 1hour or so, you just want it to thicken a bit. - Cook you spaghetti, well try not to cook it completely -- all little under cooked is best, don't worry it will finish in the oven. - The build :). - after everything is ready to go pour the meat sauce in to a bowl. - Take the dutch oven that it was in and put it about 1/2 of the spaghetti (don't clean it rinse it or anything) ladle on about half of the meat sauce and smooth it out. - Add the rest of the spaghetti and then the rest of the meat sauce. - Add the grated mozzarella cheese on top (cover liberally). - Place in a oven preheated to 400f bake untill the cheese has melted then broil to brown the cheese.
Meatballs With a Creamy Dill Sauce Ingredients: - 1 lb lean ground veal or 1 lb chicken - 2 slices white bread - 12 cup milk - 1 egg - 1 large shallot, finely minced (you could sub a small onion) - 2 garlic cloves, finely minced - 1 teaspoon seasoning salt - 12 teaspoon lemon pepper - fresh black pepper, 1 generous grind - 14 cup finely chopped fresh dill - 2 tablespoons finely chopped fresh parsley - 1 onion, finely minced - 1 garlic clove, finely minced - 2 tablespoons butter - 2 tablespoons flour - 12 cup white wine - 1 cup chicken stock - 1 cup half-and-half cream - 12 teaspoon white pepper - 14 cup finely chopped fresh dill - 14 cup finely chopped fresh parsley - salt and pepper Directions: - Place bread in a bowl and cover with milk. - Let stand till bread soaks up all the milk. - (about 5 min). - Crumble up well with hands. - Add remaining ingredients and mix well with hands. - Form into 1" balls. - and place on foil lined cookie sheet (spray with cooking spray first). - Bake in 350F oven until lightly browned, about 20 minutes. - Sauce:. - Melt butter in medium sauce pan. - Saute garlic and onion till softened. - Add flour and cook a few minutes. - Add wine, stock and cream. - Whisk until thickened slightly. - Add herbs and seasonings. - Add meat balls and warm up. - Serve with egg noodles and fresh asparagus.
Salmon With Ginger And Mushrooms Ingredients: - 4 dried Chinese mushrooms or 4 fresh shiitake mushrooms - 2 scallions - 4 thin slices fresh ginger - 1 pound salmon fillets - 1 1/2 teaspoons rice vinegar - 2 teaspoons reduced-sodium soysauce - 1/4 teaspoon sugar - White pepper to taste Directions: - Soak dried mushrooms in hot water to cover for 20 minutes. - Or trim stems from fresh mushrooms. - Slice scallions thinly. - Cut ginger into julienne strips. - Slice fillets lengthwise in half. - Arrange either on double thickness of aluminum foil with the edges turned up in top of steamer or in shallow dish that fits in steamer. - Combine scallions, ginger, vinegar, soy sauce, sugar and white pepper and spoon over fillets. - If using dried mushrooms, remove from water, cut off and discard stems. - Slice dried or fresh mushrooms in thin strips and sprinkle over fish. - Place in steamer over boiling water and steam 6 to 8 minutes, until cooked. - Serve fish with juices.
Spiedini Ingredients: - 1/2 cups Olive Oil, Divided - 2 Tablespoons Rosemary, Divided - 1/2 pounds Fontina Cheese - 12 ounces, weight Prosciutto Directions: - 1. - Soak your skewers in water for at least 30 minutes. - 2. - Drizzle half of the oil onto the bottom of a baking dish. - Sprinkle with half of the rosemary. - 3. - Slice your cheese into 8 equal sections. - Take a skewer and place 2 wedges of cheese onto it. - 4. - Wrap with 3 pieces of prosciutto. - Place in the baking dish. - Repeat with the remaining cheese and prosciutto. - Drizzle with remaining olive oil and sprinkle remaining rosemary. - 5. - Pop in the freezer for at least 1 hour. - 6. - Preheat oven to high broil. - 7. - Remove the baking dish from freezer and let the dish come to room temperature. - Stick in the oven for 1015 minutes or until heated throughout. - 8. - Serve warm.
Creamy Pepper Steak Ingredients: - 1 lb. beef top round steak, cut into strips - 1 green pepper, cut into strips - 1 red pepper, cut into strips - 1 onion, sliced - 2 tsp. parsley flakes - 1 tsp. garlic powder - 6 oz. VELVEETA, cut into 1/2-inch cubes Directions: - Cook meat in large skillet sprayed with cooking spray on high heat 8 to 10 min. - or until no longer pink, stirring frequently. - Add next 5 ingredients; cook 7 min., stirring frequently. - Stir in VELVEETA; cook on low heat 3 min. - or until VELVEETA is completely melted and mixture is well blended, stirring frequently.
Bananas, Dried Cranberries, Yogurt, and Honey Ingredients: - 3 ripe bananas, peeled and cut into 1/2-inch-thick slices - 1 teaspoon fresh lemon juice - 1 cup plain Greek yogurt - 2 tablespoons honey - 1/2 cup dried cranberries Directions: - Toss the banana slices with the lemon juice. - Stir together the yogurt and honey in a mixing bowl. - Add the bananas and gently toss to coat thoroughly with yogurt. - Spoon the banana mixture into a serving bowl, sprinkle the dried cranberries on top, and serve.
Warm Citrus Gratin Ingredients: - 4 lemons - 1 1/2 cups whole milk - 1/3 cup sugar - 2 tablespoons all purpose flour - 1 teaspoon cornstarch - 5 large egg yolks - 1 tablespoon fresh lemon juice - 1 tablespoon unsalted butter, room temperature - 1/2 teaspoon vanilla extract - 1/2 cup mascarpone cheese - 3 navel oranges, peel and white pith removed - 6 teaspoons powdered sugar Directions: - Using vegetable peeler, remove peel (yellow part only) from lemons in large strips. - Pour milk into heavy 1-quart saucepan. - Bring to simmer. - Remove from heat. - Add lemon peel. - Cover and let stand 1 hour. - Strain milk; discard peel. - Return to pan. - Mix 1/3 cup sugar, flour and cornstarch in cup. - Using electric mixer, beat yolks in large bowl until light. - Add sugar mixture; beat until light, about 1 minute. - Bring milk to simmer again. - Gradually whisk hot milk into milk mixture. - Return mixture to saucepan. - Stir over low hear until custard thickens and bubbles. - Remove from heat. - Whisk in lemon juice, butter and vanilla extract, then marscapone cheese. - Cool slightly. - Using small sharp knife and working over medium bowl, cut oranges between membranes to release segments. - (Custard and orange segments can be prepared 1 day ahead. - Cover separately and refrigerate. - Rewarm custard over medium-low heat before continuing.) - Preheat broiler. - Divide warm custard among six 1-cup broilerproof gratin dishes or custard cups. - Arrange orange segments atop custard. - Gently press on segments to submerge slightly. - Sprinkle 1 teaspoon powdered sugar over each. - Place on baking sheet. - Broil until sugar browns, rotating gratins for even broiling if necessary and watching closely, about 3 minutes. - Transfer dishes to plates and serve warm.
Fettuccini with Red Clam Sauce Ingredients: - 3 tbsp (45 ml) Olive oil - 5 cloves Garlic, minced - 1-1/2 tbsp (20 ml) Tomato paste - 1 bottle Clam juice (8 oz) - 2 cans Chopped clams (6-1/2 oz (182 grm) each), drained, 1/2 cup (125 ml) juice reserved - 2 tbsp (30 ml) Fresh parsley, chopped - Pinch of dried red pepper flakes - Salt and pepper to taste - 16 ounces Fettuccine, freshly cooked Directions: - Heat oil in heavy medium skillet over medium heat. - Add garlic and saute until golden brown, about 1 minute. - Add tomato paste and stir 1 minute. - Add clam juice, 1/2 cup (125 ml) juice reserved from clams, and parsley, and simmer until slightly thickened, about 15 minutes. - Add clams and red pepper flakes, and heat through. - Season with salt and pepper. - Pour over fettuccine. - Toss throughly and serve.
Banana Oatmeal Squares Ingredients: - 1 cup Old Fashioned Rolled Oats - 3/4 cups Oat Flour - 3/4 cups Whole Wheat Flour - 1 teaspoon Baking Soda - 1 teaspoon Cinnamon - 1/4 teaspoons Salt - 1/4 cups Brown Sugar (lightly Packed) - 3 whole Bananas, Peeled And Mashed - 1 teaspoon Vanilla - 1/4 cups Buttermilk - 1/2 cups Semi-sweet Chocolate Chips (or Raisins), More If Desired Directions: - Preheat the oven to 350 F. Line an 8x8 inch pan with parchment paper (make sure paper hangs over two sides of the pan) and set aside. - In a large bowl, whisk together the oats, oat flour, whole wheat flour, baking soda, cinnamon, salt and brown sugar. - Add the mashed bananas and vanilla and stir well. - Add the buttermilk and stir to combine. - Fold in the chocolate chips. - Pour the batter into the lined pan and smooth it out. - Bake for 30-35 minutes until a toothpick inserted in the center comes out clean and the squares are golden brown. - Remove from oven. - Allow to cool in the pan then lift it out of the pan with the parchment paper handles and slice into squares. - Store in an airtight container at room temperature for 4-5 days. - Notes: If you dont have oat flour, you can easily make it by grinding regular oats in a food processor for a couple minutes. - Just be sure to measure the flour after grinding, not before. - If you want these to be even healthier, you can omit the chocolate chips, or replace them with raisins. - My kids loved these with raisins, even though they werent as sweet. - The buttermilk can be subbed with regular milk if you dont have any. - Adapted from Chelseas Messy Apron.
Tropical Cooler Ingredients: - 2 cups orange juice (from carton, or frozen reconstituted) - 1 cup sliced fresh strawberries - 1 (8 ounce) can crushed pineapple with juice (or 1 cup fresh pineapple chunks) Directions: - Process all in blender until smooth. - If too thick, add carbonated water to taste. - Pour over crushed ice; garnish with mint sprigs and strawberries.
Blintz Muffins Ingredients: - 3 large eggs - 2 tablespoons wheat germ - 1 cup cottage cheese - 2 tablespoons lecithin granules - 3 tablespoons sour cream - 1 tablespoon orange zest grated - 2 tablespoons honey - 1 teaspoon vanilla extract - 1/2 teaspoon cinnamon - 1/2 cup pastry flour, whole wheat - 1 x almonds sliced, for garnish Directions: - In a mixing bowl or food processor, blend together the eggs, cheese, sour cream, honey, and vanilla. - In another bowl, combine the pastry flour, wheat germ, lecithin granules, orange rind, and cinnamon. - Preheat oven to 350F (180C). - Grease 12 regular-size muffin cups, or 3 dozen minicups, or line with foil baking cups. - Spoon the batter into the cups. - Top each muffin with a few slices of almonds. - Bake regular-size muffins for 25 minutes, minimuffins for 15 to 18 minutes.
No Bake Butterscotchies Ingredients: - 34 cup butter - 2 large eggs - 1 cup sugar - 2 12 cups graham cracker crumbs - 12 cup flaked coconut - 12 cup chopped nuts - 2 cups mini marshmallows - 12 cup creamy peanut butter - 6 ounces butterscotch chips Directions: - in a saucepan, combine butter, eggs, and sugar. - cook, stirring for 5 minutes.let cool. - add graham cracker crumbs, coconut and nuts. - fold in marshmallows. - press firmly into 13x9" baking pan. - combine peanut butter and butterscotch chips in top of double boiler. - heat, stirring, until well melted. - spread over graham crackers.
Pork Barbeque Sauce Recipe Ingredients: - 2/3 c. catsup - 1/3 c. brown sugar - 1 tbsp. Worcestershire - Warm sauce to taste - Rosemary (crumbled) to taste Directions: - Mix all ingredients together. - A good brand of warm sauce for flavor is Louisiana warm sauce. - Brush on pork spare ribs, steaks, or possibly chops while barbecuing or possibly baking.
Passover Chocolate Nut Cake Ingredients: - 1 Tbsp. matzo meal or matzo cake meal, for dusting - 1 pkg. (8 oz.) semi-sweet baking chocolate, divided - 6 eggs, separated - 3/4 cup sugar, divided - 3/4 cup (1-1/2 sticks) margarine, softened - 1 tsp. grated orange zest Safeway 1 lb For $0.79 thru 02/09 - 1 cup walnut pieces, finely ground - 1/4 cup apricot jam Directions: - Preheat oven to 350F. - Grease and dust side of 9-inch springform pan with matzo meal. - Melt 7 oz. - of the chocolate as directed on pkg. - ; set aside. - Beat egg yolks and 1/2 cup of the sugar in large bowl with electric mixer on high speed until thick and lemon colored. - Add margarine; beat until light and fluffy. - Add melted chocolate, orange zest and walnuts; mix well. - Beat egg whites in small bowl with electric mixer on high speed until foamy. - Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. - Gently stir into chocolate mixture. - Pour into prepared pan. - Bake 35 to 40 min. - or until toothpick inserted in center comes out clean. - Cool in pan on wire rack 10 min. - Run small knife or spatula around rim of pan to loosen cake; remove rim of pan. - Gently loosen cake from bottom of pan with spatula; place cake on wire rack. - Cool completely. - Microwave jam in microwaveable bowl on HIGH 10 sec. - Spread over top of cake. - Melt remaining 1 oz. - chocolate as directed on pkg. - ; drizzle over cake. - Let stand until chocolate is firm.
Ginger Berry Zing (Raw Food) Ingredients: - 1 12 cups water, to taste - 1 large banana - 1 cup berries, frozen - 1 tablespoon fresh ginger - 18 cup flax seed, ground Directions: - Puree all SIX ingredients in blender until smooth. - Pour into 2 tall glasses & enjoy!
Thai Chicken Wings With Peanut Dipping Sauce Ingredients: - 4 -5 lbs chicken wings, thawed - 4 garlic cloves, minced - 12 teaspoon salt - 1 teaspoon pepper - 12 cup rice wine vinegar - 12 cup pomegranate juice - 1 teaspoon red pepper flakes - 18 teaspoon allspice - 1 teaspoon red pepper flakes - 4 tablespoons creamy peanut butter - 12 cup light corn syrup Directions: - Combine minced garlic cloves, salt, pepper, rice wine vinegar, pomegranate juice, allspice, and red pepper flakes in a medium bowl, whisk to combine. - Place the chicken wings in a shallow bowl, or a resealable bag. - Pour the marinade over the wings, cover, or seal and chill for 8 hours or overnight. - After marinating time is over, drain the wings, and lightly pat dry. - Arrange wings skin side up on a greased broiler pan. - Sprinkle wings with salt, and pepper. - Broil wings 4 inches from main heat for 8-10 minutes, or until the wings are golden brown. - While the wings are broiling, combine the dipping sauce ingredients in a medium saucepan. - Bring to a boil, and transfer the dipping sauce to a bowl. - Serve wings with dipping sauce.
Caponata Ingredients: - 2 large aubergines, in chunks - 1 tsp heaped dried oregano - 1 red onion, finely chopped - 2 clove garlic - 1 bunch parsley - 2 tbsp capers - 1 bunch olives, stones removed - 3 tbsp herb vinegar / white wine vinegar - 5 large, ripe, vine tomatoes - 2 tbsp lightly salted, slivered, toasted almonds (optional) Directions: - Cut the aubergines and tomatoes into large chunks and finely chop the red onion, garlic, and parsley. - Pour a few lugs of olive oil into a large pan and heat. - Add the aubergine chunks and oregano first, seasoned with a little salt, and toss so that the aubergine is well coated in oil. - Cook on a high heat for c.5 minutes. - When the aubergines appear golden and soft, add the onion, garlic, and some of the parsley, and continue cooking for another few minutes. - Add more oil if necessary. - Throw in the capers and olives and drizzle over the herb or white wine vinegar. - When all the vinegar has evaporated, add the tomatoes and simmer for c.15 mins or until tender. - Taste before serving and season if appropriate with more salt, pepper, and a little vinegar. - Drizzle with some good olive oil and serve with (optional) toasted almond slivers and some extra chopped parsley.
Hot Spinach Dip Ingredients: - 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained - 1 cup KRAFT Light Mayo Reduced Fat Mayonnaise - 1/2 cup KRAFT Grated Parmesan Cheese - 1 clove garlic, minced - 2 Tbsp. chopped roasted red peppers Directions: - Preheat oven to 350F. - Mix spinach, mayo, cheese and garlic until well blended. - Spoon into 9-inch pie plate or quiche dish. - Bake 20 min. - or until heated through. - Sprinkle with peppers. - Serve with WHEAT THINS Reduced Fat Baked Snack Crackers.
Artichokes Vinaigrette Ingredients: - 6 large artichokes, trimmed - boiling salt water - 6 tablespoons onions, finely chopped - 6 tablespoons dry vermouth - 6 tablespoons olive oil - salt and pepper, to taste - 1 cup dry white wine - 14 cup olive oil - 13 cup red wine vinegar or 13 cup lemon juice - 23 cup canola oil - 1 garlic clove, minced - 1 tablespoon fresh parsley, minced - 1 tablespoon Dijon mustard - 1 teaspoon salt - 18 teaspoon fresh ground pepper Directions: - Vinaigrette Sauce:. - Combine all sauce ingredients and blend thoroughly with a whisk. - In a 6-quart pan cook artichokes, uncovered, in boiling salted water 5 minutes; drain. - Place artichokes in a large pan or roaster so they stand upright. - Combine onion,vermouth,6 tablespoons olive oil and salt and pepper to taste. - Separate leaves of artichokes and fill with vermouth mixture. - Combine white wine,1/4 cup olive oil, and garlic;pour into bottom of pan. - Cover tightly and cook over low heat for 25 to 35 minutes. - Remove artichokes from broth and serve hot or cold with vinaigrette sauce.
Broccoli And Rice Casserole Recipe Ingredients: - 2 c. cooked rice - 2 (10 ounce.) pkg. frzn minced broccoli, thawed and liquid removed - 3/4 c. shredded cheddar cheese - 3/4 c. garlic-cheese croutons - 1 1/2 c. half and half - 2 Large eggs, slightly beaten - 1/4 c. lowfat sour cream - 1/4 teaspoon dry mustard - 1/8 teaspoon pepper - 1/2 c. Muenster cheese, shredded Directions: - Grease 1 1/2 qt casserole. - Place 1 c. rice on bottom of dish. - Cover with 1/2 c. of broccoli. - Sprinkle 1/2 c. cheddar cheese and 1/2 c. croutons. - Repeat with rice and broccoli. - Combine half and half, Large eggs, lowfat sour cream, salt, mustard, and pepper. - Stir in Muenster cheese. - About 1 hour before serving, preheat oven to 375 degrees. - Pour egg mix over casserole and top with rest of cheddar cheese and croutons. - Bake 40-50 min.
Italian Shrimp Potato Salad Stuffed Tomatoes Ingredients: - 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion - 1 bay leaf - 14 lb pancetta, diced and fried (Italian bacon) - 3 hard-boiled eggs, chopped - 1 teaspoon italian seasoning - 1 lb medium shrimp, size - 2 tablespoons olive oil - 1 garlic clove, minced - 1 teaspoon oregano (I use dried it adds more flavor) - 1 12 cups red onions, chopped finely - 14 cup sun-dried tomato, chopped - 14 cup fresh basil, chopped finely - 2 cups fresh spinach, chopped - 34 cup asiago peppercorn salad dressing - 1 teaspoon sea salt - 1 teaspoon ground black pepper Directions: - In a medium sauce pot add potatoes to 2 1/2 cups water add bay leaf, 1 teaspoon Italian seasonings 6-9 minutes or until tender. - Drain and remove bay leaf place in large mixing bowl cover and place in the refrigerator. - In a small frying pan on medium high place chopped pancetta fry until crispy 4-6 minutes remove from pan and place on paper towel to drain. - On a large cookie sheet with sides pour olive oil onto sheet add shrimp add garlic and oregano and toss well place in oven with broiler on high and broil for 3-4 minutes or until pink remove from oven and place in small bowl to cool about 10 minutes then peel, devein and take off tail of all but 6 shrimp these you will use for garnish chop the rest of the shrimp. - Remove potatoes from refrigerator and add chopped boiled eggs, pancetta, chopped red onion, chopped sundried tomatoes, fresh basil, and fresh spinach toss well. - Add shrimp and Asiago Peppercorn dressing toss all ingredients well and cover place back in refrigerator while you core and remove the insides of 6 medium to large tomatoes. - When tomatoes are done sprinkle with salt and pepper the add one large ice cream scoop of shrimp potato salad to each tomato garnish with one whole shrimp place on a bed of lettuce and serve with toasted baguettes.
Curried Chutney Spread Ingredients: - 1 package Cream Cheese (8 Oz.) - 4 ounces, weight Shredded Sharp Cheddar Cheese - 1/2 teaspoons Curry Powder - 1/4 teaspoons Salt - 3 Tablespoons Dry Sherry - 1/2 cups Chutney, Chopped If Pieces Are Large - 2 whole Green Onions, White And Light Green Parts Sliced Directions: - Combine first 5 ingredients well. - Spread in a shallow serving dish and top with chutney and green onions. - Serve with Bremmer wafers or other plain cracker.
Southwest Ranch Cheeseburgers Ingredients: - 1 lb. ground beef Safeway 1 lb For $3.99 thru 02/09 - 4 KRAFT Big Slice Colby Jack Cheese Slices - 4 kaiser rolls, split, toasted - 8 slices OSCAR MAYER Bacon, cooked Rite Aid 2 For $7.00 thru 02/06 - 1/4 cup KRAFT Classic Ranch Dressing - 1/4 cup salsa Directions: - Heat grill to medium heat. - Shape meat into 4 patties. - Grill 7 to 9 min. - on each side or until done (160F). - Top with cheese; grill 1 min. - or until melted. - Place cheeseburgers on bottom halves of rolls; cover with bacon, dressing, salsa and tops of rolls.
Saucy Chicken Italiano Ingredients: - 4 small boneless skinless chicken breasts (1 lb.) - 1 onion, thinly sliced, separated into rings King Sooper's 1 lb For $0.99 thru 02/09 - 1 red pepper, cut into thin strips - 1 cup fat-free reduced-sodium chicken broth - 1/2 cup KRAFT Classic Caesar Dressing - 1 cup KRAFT Finely Shredded Italian* Five Cheese Blend Directions: - Cook chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 3 to 4 min. - on each side or until evenly browned on both sides. - Add vegetables, broth and dressing; cover. - Cook on medium heat 8 to 10 min. - or until vegetables are crisp-tender and chicken is done (165F). - Spoon vegetables onto platter; top with chicken, sauce and cheese.
Rice Salad with Smoked Salmon and Cucumber Ingredients: - 1 1/2 cups arborio or other short-grain rice - 3/4 teaspoon salt - 2 teaspoons sugar - 3 tablespoons rice-wine vinegar - Grated zest of 1 lemon - 2 cucumbers, peeled - 2 tablespoons sesame seeds - 1 tablespoon cooking oil - 1 tablespoon drained bottled horseradish - 1 1/2 teaspoons Asian sesame oil - 1/2 pound thin-sliced smoked salmon, cut crosswise into 1/2-inch strips - 4 scallions, white bulbs only, minced Directions: - Bring a medium pot of salted water to a boil. - Stir in the rice and cook until tender, 10 to 12 minutes. - Drain the rice well and transfer it to a large glass or stainless-steel bowl. - Add 1/4 teaspoon of the salt, the sugar, vinegar, and lemon zest and fold in with a rubber spatula. - Set aside to cool. - Meanwhile, using a vegetable peeler, shave lengthwise slices from the cucumbers; discard the seeds. - Put the cucumber slices in a strainer set over a medium bowl and toss them with the remaining 1/2 teaspoon salt. - Set aside for at least 10 minutes. - In a small frying pan, toast the sesame seeds over moderate heat, stirring frequently, until light brown, 2 to 3 minutes. - Remove the seeds from the pan. - Add the cooking oil, horseradish, sesame oil, and half the smoked salmon to the cooled rice and fold gently to combine. - Divide the rice mixture among four plates or put it on a large platter. - Top with the remaining smoked salmon. - Squeeze the cucumber slices to remove any excess liquid and then put them on the salads. - Sprinkle with the toasted sesame seeds and the scallions.
Sour Cream Onion-Chive Chicken Ingredients: - 1 each chicken, whole cut up - 3 medium onions cut in half - 2 cups bread crumbs - 1/2 teaspoon salt - 1 tablespoon flour, all-purpose - 1/4 teaspoon black pepper - 1 cup sour cream - 1/4 teaspoon onion powder - 1/4 teaspoon black pepper - 1/4 teaspoon paprika - 1/2 cup butter melted Directions: - Heat oven to 350F (180C). - Combine all coating ingredients except butter. - Dip chicken in melted butter; coat with crumb mixture. - Reserve remaining crumbs and butter. - In 13x9 inch baking pan place chicken; add onions. - Sprinkle remaining crumbs over onions; drizzle with remaining butter. - Bake, basting occasionally for 60 to 70 minutes or unti fork tender. - Remove chicken to platter; keep warm. - To make sauce, scrape baking pan; pour pan drippings into 2 qt sautcpan. - Stir in flour. - Cook over medium high heat, stirring occasionally, until bubbly, about 1 minute. - Reduce heat to medium. - Stir in sour cream and pepper, continue cooking, stirring occasionally, until heated through. - If needed, add milk unti desired consistency is reached. - Serve sauce over chicken and onions.
Crepes (Pancakes) Ingredients: - 3 eggs - 1 cup milk - 1 cup flour - 1 teaspoon baking powder Directions: - Beat the eggs. - Add the milk and the dry ingredients alternately. - Cook in a skillet, I use shortening. - I sometimes add a little cinnamon, or after I've put them in the pan, I sprinkle a few blueberries on them. - I have also made "crepes" with this recipe, and rolled them up with strawberries inside! - Yummy!
Skewered Chicken: Anticuchos de Pollo Ingredients: - 10 individual chicken tenderloins - 1/4 cup chopped cilantro - 1/4 cup chopped parsley - 1 tablespoon sliced lemon rind - 1 tablespoon chopped garlic - 1/4 cup olive oil - 10 wooden bamboo skewers Directions: - In a mixing bowl combine the chicken with all the other ingredients and be sure to toss it all thoroughly. - Marinate for 1 hour. - Place the tenders on the skewers. - On hot grill cook skewers for 4 minutes on each side.
5 Bean Soup Ingredients: - 1 cup pinto beans - 1 cup navy beans - 1 cup black-eyed peas - 10 cups water - 1 cup chicken broth - 1 cup onions diced - 16 ounces tomatoes cut - 3/4 teaspoon thyme - 1/4 teaspoon black pepper - 1 cup red beans - 1 cup great northern beans - 2 each bay leaves whole - 2 pounds ham bone meaty - 1 1/2 cups smoked ham - 1 tablespoon chili powder - 1/4 teaspoon worcestershire sauce - 1 medium carrots grated Directions: - Place beans into 4 quart kettle, cover with 2 inches of water and allow to soak overnight. - Drain water then add ham bones, water and bay leaves. - Simmer covered for 2 hours. - Remove ham bones and return any meat to kettle. - Add bouillon, onions, chili and garlic powder, thyme, pepper, tomatoes, carrot and worcestershire sauce. - Cover and simmer for 1 hour. - Add water as needed. - Serve with hot cornbread.
Chipotle Chile Mac and Cheese Ingredients: - 1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Sharp Cheddar Cheese Sauce - 1 lb. lean ground beef - 1 onion, finely chopped King Sooper's 1 lb For $0.99 thru 02/09 - 1 red bell pepper, finely chopped Target 1 pkg For $2.99 thru 02/06 - 1 canned chipotle pepper in adobo sauce, minced - 4 green onions, thinly sliced - 3/4 cup KRAFT Shredded Cheddar Cheese - 6 RITZ Crackers, coarsely crushed (about 1/4 cup) Directions: - Heat oven to 400 degrees F. - Prepare Dinner as directed on package. - Meanwhile, brown beef with onion and bell pepper in large skillet over medium-high heat 5 min. - Drain. - Add meat mixture to prepared Dinner and stir in chipotle pepper. - Spoon into greased 2-qt. - casserole or baking dish. - Top with green onions, cheese and cracker crumbs. - Bake 15 min. - or until mixture is hot.
Crunchy White Chocolate-Orange Bark Ingredients: - 1 pound good quality white chocolate, chopped (recommended: Callebaut) - 1 teaspoon pure orange extract - Orange paste food coloring - 1 cup crisped rice cereal - 1/2 cup golden raisins Directions: - Line a baking sheet with parchment paper or silicone baking mat. - Create a double boiler by putting a glass bowl over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. - Add the chocolate and orange extract and stir until melted and smooth. - Do not overheat white chocolate or it will seize. - Remove the bowl from the pan and wipe the condensation from the bottom. - Put about 2 tablespoons of the chocolate in a small bowl and tint it with the food coloring. - Add the puffed rice and raisins to the large bowl of chocolate and stir until well combined. - Pour the mixture onto the baking sheet and with an offset spatula, spread it to an even thickness, about 1/4-inch. - Tap the pan firmly several times on the counter to settle the chocolate. - With a small spoon or fork, drizzle stripes of orange tinted chocolate over the surface of the bark. - Refrigerate the chocolate for 1 hour to completely set before breaking it into large pieces. - Serve immediately or wrap in cellophane bags tied with festive ribbon and keep on hand as a quick hostess gift! - Cook's Note: If the orange tinted chocolate gets too firm to drizzle, stir in about 1/2 teaspoon vegetable oil until smooth and loosened.
Medallions Of Monkfish With Lentils Ingredients: - 4 ounces lentils (see note) - 2 tablespoons chopped bacon - 2 tablespoons finely minced onion - 2 tablespoons finely minced carrot - 2 tablespoons finely minced celery - 1 clove garlic, minced - 2 cups well-flavored chicken stock - 1 whole clove - 1 sprig fresh thyme - 1 bay leaf - 1 1/2 pounds monkfish - Salt and freshly ground pepper to taste - 3 tablespoons butter - 1 teaspoon fresh lemon juice - 1/2 teaspoon Dijon mustard - 2 tablespoons olive oil - 1 teaspoon chopped parsley Directions: - Place the lentils in a bowl, cover with water to a depth of one inch above the lentils and allow to soak for one hour. - Drain, rinse twice and set aside. - Preheat the oven to 300 degrees. - Heat the bacon in a heavy saucepan. - Add the onion, carrot and celery and saute until tender. - Stir in the garlic. - Add the lentils and chicken stock. - Tie the clove, thyme and bay leaf together with a piece of string and add the bunch. - Bring to a simmer. - Cover and place in the oven for about 20 minutes, until the lentils are just tender. - All the liquid will not have been absorbed. - Remove the bundle of herbs and set the lentils aside. - The recipe can be prepared in advance up until this point. - Cut the monkfish into medallions about one-inch-thick. - You should have 12 to 15 medallions. - Season with salt and pepper. - Shortly before serving, reheat the lentils and beat in the butter a bit at a time. - Season with lemon juice, mustard and salt and pepper to taste. - Heat the olive oil in a heavy skillet. - Cook the medallions over medium-low heat for about three minutes on each side, until they are just cooked through. - Spoon some of the lentils in the center of each of four or five warmed plates. - Arrange the medallions of fish on them and spoon more of the sauce from the lentils around them. - Garnish with parsley and serve.
Pecan Butter Ingredients: - 2 cups finely chopped pecans - 1 cup butter (softened) or 1 cup margarine (softened) - 12 cup confectioners' sugar (sifted) Directions: - In a bowl, combine all ingredients; stir until creamy. - Store in the refrigerator. - Note: If you don't want chunks of nuts, just pulse the nuts in your food processor till it is finely ground. - I did it like this, was great!
Citrus Shrimp Salad Ingredients: - 72 cups baby spinach leaves, cleaned - 48 cups romaine lettuce, torn - 250 to 300 Large Gulf shrimp (21/25 count), grilled Safeway 1 lb For $8.99 thru 02/09 - 36 cups orange sections Safeway 1 lb For $0.79 thru 02/09 - 6 cups green onions, chopped - 20 cups Kraft Honey Mustard Dressing - 3 1/2 cups Deep-fried rice noodles Directions: - Toss spinach and romaine in large bowl. - Place on individual serving plates. - Arrange shrimp and oranges over spinach mixture; sprinkle with onions. - Drizzle dressing over salads. - Sprinkle with rice noodles.
Almond Bars Ingredients: - 6 tablespoons butter - 34 cup sugar - 1 egg - 12 teaspoon almond extract - 12 cup almonds, chopped - 12 cup raisins - 1 12 cups flour - 14 teaspoon salt - 14 teaspoon baking soda - 12 teaspoon baking powder - 12 cup milk, sour Directions: - Cream butter and sugar until fluffy. - Add egg. - Add almond extract. - Add almonds; add raisins. - Sift flour, salt, baking soda and baking powder together; add alternately with the milk. - Pour into a greased 9x9 pan. - Bake in 350 degree Fahrenheit oven for 40 minutes. - Cut into 1 inch x 3 inch strips.
steak and fried egg burrito Recipe quaidle1 Ingredients: - Lean top round steak, cut into bitesize pieces - 2 eggs - 2 green onions, diced - 1 slice of swiss cheese - 1 tortilla Directions: - Cut small amount of steak into size of tip of pinkie finger. - Slice onions. - Drop into a hot frying pan with about a tablespoon of canola oil. - Meat should be turned to brown on all sides. - Crack eggs over the top of this mixture and break up yolk slightly. - Add desired amount of salt and pepper and a little green peper sauce if you like it more spicey. - After egg mixture is just starting to set up(about 2 minutes), remove pan from heat and then cook tortilla on flame(gas stove). - Or if using electric stove use another large frying pan or comal. - When tortilla is done, place on plate and slide egg mixture on top of tortilla. - Add a small amuont of favorite ranch dressing(jalapeno is my favorite) and roll up tortilla.
Turkey and Wild Rice Casserole Ingredients: - 1 cup of uncooked wild rice, rinsed - 12 cup chopped onion - 3 cups water - 3 tablespoons margarine or 3 tablespoons butter - 12 cup chopped carrot - 12 cup chopped celery - 3 tablespoons all-purpose flour - 12 teaspoon salt - 12 teaspoon dried sage - 18 teaspoon pepper - 34 cup chicken broth - 12 cup milk - 2 fresh turkey breast, tenderloins (1/2 to 3/4 pound) - 1 teaspoon dried parsley flakes - 18 teaspoon paprika Directions: - In medium saucepan, combine wild rice, onion, and water. - Bring to a boil. - Reduce heat to low; cover and simmer about 1 hour or until rice is tender and water is absorbed. - Melt margarine in another medium saucepan over medium heat. - Add carrots and celery; cook 3 minutes. - Stir in the flour, 1/4 tsp of salt, sage, and pepper. - Cook until the mixture is bubbly, stirring constantly. - Gradually add the broth and milk, tiring constantly until the mixture boils and thickens. - Remove from the heat. - Heat the oven to 350F. - In ungreased 12 x 8-inch 2 quart glass baking dish, combine the cooked rice mixture and sauce mix well. - Place turkey breast tenderloins over rice. - Sprinkle with remaining 1/4 teaspoon of salt, parsley, and paprika; cover with foil and bake at 350F for 45 to 6o minutes or until the turkey is no longer pink. - To serve, remove turkey from baking dish; place on cutting board and cut the turkey crosswise into 1/2 inch slices; place the slices over the rice mixture.
Hungarian Savory Pastries Ingredients: - 1 pound, 1-23 ounces, weight Plain Flour - 1/2 pounds, 78 ounces, weight Margarine, At Room Temperature - 1 Tablespoon Salt - 1/4 ounces, weight Dry Yeast - 2 Tablespoons Lukewarm Milk, For Dissolving The Yeast - 1 teaspoon Sugar - 2 whole Egg Yolks - 13 tablespoons, 1- 1/2 teaspoons, 1- 1/4 pinches Yogurt - 1 whole Egg Yolk, For The Egg Wash - 1 Tablespoon Milk, For Egg Wash - 3 Tablespoons Cumin Seeds Directions: - Put the flour, margarine, salt, dissolved yeast (that has been dissolved in the 2 Tablespoons of warm milk), sugar, egg yolks and yogurt in a mixer with a dough hook and knead for a couple of minutes, till the dough comes together and looks smooth. - You can also knead this by hand if you like. - Let the dough rest for 10 minutes. - Roll the dough out flat then fold it over twice so you have 3 layers and let it rest for another 10 minutes. - Repeat this process another 2 or 3 times (roll it out, then fold over twice so you have 3 layers). - This will make the pastry puff up when cooked. - Then roll the dough into a 3 mm thick sheet and cut it into shapes with some cookie cutters. - Place them on a baking tray lined with baking paper. - Brush them with egg wash (the egg yolk mixed with 1 Tablespoon of milk) and sprinkle some cumin seeds on the top. - Bake in a preheated fan forced oven at 200 degrees C for 12-15 minutes, depending on the size you choose to make them. - They are done when they become golden. - Serve at room temperature. - They are perfect with a glass of wine or any other drink.
Chocolate-Buttermilk Snack Cakes Ingredients: - 1 cup buttermilk - 1 cup brewed coffee, cooled - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 2/3 cup unsweetened cocoa powder - 1 tablespoon baking soda - 1 teaspoon kosher salt - 1 1/3 cups granulated sugar - 3/4 cup canola oil - 1 large egg - 3/4 cup mascarpone cheese - 3/4 cup heavy cream - 1/2 cup confectioners sugar - 3/4 teaspoon pure vanilla extract - 1/2 teaspoon instant espresso powder - Pinch of kosher salt - 12 ounces chopped bittersweet chocolate, melted and cooled slightly - Assorted sprinkles, for coating Directions: - Make the cakes Preheat the oven to 350. - Generously coat the cups of three 12-cup muffin tins with nonstick spray. - In a small bowl, whisk the buttermilk with the coffee and vanilla. - In a medium bowl, sift the flour with the cocoa powder, baking soda and salt. - In a large bowl, using a hand mixer, beat the granulated sugar with the oil at medium-high speed until blended; beat in the egg. - At low speed, beat in the dry ingredients and the buttermilk mixture in 3 alternating batches. - Spoon about 2 tablespoons of batter into each muffin cup. - Bake the cakes for about 12 minutes, until risen and a toothpick inserted in the centers comes out clean. - Let cool in the pans for 3 to 5 minutes. - Carefully invert the cakes onto a parchment paperlined baking sheet (this will help them flatten slightly). - Let cool completely, about 30 minutes. - Make the filling and frosting In a large bowl, beat the mascarpone, cream, confectioners sugar, vanilla, espresso and salt at medium speed until smooth and thick. - Spread the mascarpone filling onto the flat sides of half the cakes. - Top with the remaining 18 cakes, pressing down to spread the filling. - Dip one half of each cake in the melted chocolate and coat with sprinkles. - Refrigerate until set, at least 1 hour or up to 3 days. - Serve the cakes cold.
Baked Penne With Cheese Ingredients: - 100 g penne - 2 garlic cloves, minced - 1 onion, chopped - 200 g ground beef - 5 tomatoes, grind and separate it from the seed and the skin - 2 tablespoons tomato sauce - 1 teaspoon salt - 14 teaspoon black pepper - 100 ml water - 1 teaspoon oregano - 12 teaspoon dried basil - 1 tablespoon olive oil - 14 teaspoon salt - 300 g ricotta cheese - 12 teaspoon nutmeg - 1 egg - 2 tablespoons parsley - 100 g mozzarella cheese - 200 g parmesan cheese Directions: - Penne: Boil 1,000 ml water, salt and oil. - Cook pasta until al dente. - Saute onion and garlic in oil. - Add ground meat. - Cook until it's done. - Add tomato juice, tomato sauce, salt, black pepper. - Stir and cook until it's thick. - Add oregano, basil and penne. - Stir well. - Put penne in a baking pan. - Cheese Sauce: Put the ricotta cheese in a bowl, add the fresh grated nutmeg. - Add the egg and the parsley. - Mix these ingredients together with a spoon. - Spread the sauce on top the penne and add mozzarella cheese and parmesan. - Bake in preheated oven at 350 F (177 C) for 35 minutes. - Remove from the oven and sprinkle the remaining parmesan cheese. - Allow to cool for approximately 15 minutes.
Jalapeno Cornbread (Healthier!) Ingredients: - 1 small onion, finely chopped - 1 14 cups cornmeal - 12 cup unbleached flour or 12 cup all-purpose flour - 14 cup whole wheat flour - 2 tablespoons sugar - 4 teaspoons baking powder - 34 teaspoon salt - 1 12 cups corn kernels - 1 cup nonfat sour cream (8 oz.) - 4 egg whites - 2 tablespoons unsweetened applesauce - 34 cup shredded reduced-fat sharp cheddar cheese (3 oz.) - 1 (4 ounce) candiced jalapenos or 1 (4 ounce) can green chili peppers, drained Directions: - Preheat oven to 400*. - Lightly coat a 9x9" baking dish with nonstick spray. - Lightly coat a small skillet with nonstick spray and warm over medium-high heat. - Add the onion and cook, stirring occassionally, for 5 minutes, or until soft. - Set aside. - In a large bowl, stir together the cornmeal, unbleached or all-purpose flour, whole wheat flour, sugar, baking powder, and salt. - In a food processor, pulse the corn until almost creamy but still lumpy (this will not work in a blender). - Transfer to a bowl and whisk with the sour cream, egg whites, and applesauce. - Pour into the flour mixture and stir just until moistened. - Fold in the onion, cheese, and chile peppers. - Scrape the batter into the prepared baking dish. - Bake for 30 minutes, or until the cornbread is golden brown. - Cool for 5 minutes in the pan. - Cut into 9 squares.
Almond-Fudge Truffles - 1 Ww Point Ingredients: - 12 cup tbsps unsweetened cocoa powder - 2 tablespoons unsweetened cocoa powder - 1 cup sifted confectioners' sugar - 12 cup light cream cheese, at room temperature - 12 teaspoon almond extract Directions: - On sheet of wax paper, reserve 2 tablespoons cocoa powder; set aside. - In food processor or with mixer on high speed, combine confectioners sugar, the remaining 1/2 cup cocoa powder, the cream cheese and almond extract; process until well blended. - Drop cream cheese mixture by rounded teaspoonfuls in the reserved cocoa powder; roll into balls and refrigerate. - Nitritional information per serving (1 truffle): 45 Calories, 1 g Fat, 1 g Fiber.
Kosh Tili Ingredients: - 3 1/4 cups flour, all-purpose sifted - 6 tablespoons sugar granulated - 1 teaspoon salt - 2 large eggs - 3 tablespoons yogurt - 1/2 cup milk Directions: - Sift together flour, granulated sugar and salt. - Add eggs, yogurt, milk and optional dash of vanilla or rosewater. - Mix well with spoon, then pour out onto lightly floured work surface and knead until smooth. - Divide dough into 4 parts. - Place 1 piece of dough on floured board and roll out 18 inch thick. - Using a knife or crimp-edged cutter, cut into strips about 1 1/2 or 2 inches wide and 6 to 8 inches long. - Using knife, cut a 1 1/2 inch slit in middle of each strip. - Take 1 end of each strip, fold it through slit and pull out on the other side. - Repeat with remaining dough strips. - Heat oil for deep-frying. - Fry 1 or 2 dough strips at a time, holding under surface of oil until puffed and golden brown. - Drain finished fritters in colander, then place on paper towels and sprinkle with powdered sugar.
Butter Sauces Spicy Cilantro Butter Recipe Ingredients: - 4 cl Garlic, chopped - 4 Tbsp. (generous) minced fresh Cilantro - 2 x Jalapenos Or possibly - 1 x Serrano chile (preferably Red), seeded and finely Minced - 1 tsp Fresh lime zest Salt to taste Crushed dry red chile to Taste - 1/4 lb Untalted butter (1 stick), Softened. Directions: - To make each sauce, mix all theingredients together well. - Heat to serve. - SPICY CILANTRO BUTTER
Chicken Dijon Ingredients: - 1 bag Success White Rice - 1 Tbsp. oil - 1 lb. boneless skinless chicken breasts, cut in pieces - 1/2 cup whipping cream - 2 Tbsp. Dijon mustard - 3/4 cup green grapes, halved Safeway 1 lb For $3.99 thru 02/09 - fresh parsley, chopped Directions: - Prepare rice according to package directions. - While rice is cooking, heat oil in skillet. - Brown chicken. - Add remaining ingredients. - Simmer for 10 minutes, covered. - Serve over hot cooked rice. - Garnish with fresh parsley
Leg of Veal with Anchovies Ingredients: - 1 leg veal - 6 cloves garlic - 1 filet anchovy fillets - 2 each bay leaves - 300 ml white wine - 2 large onions sliced - 1 x black pepper to garnish Directions: - With the tip of a very sharp knife, make incisions all over the surface of a leg of veal. - Into each incision, stuff a sliver of garlic and a small anchovy fillet. - Also insert into the meat 4 to 6 cloves. - Pour a little of the oil in which the anchovies were packed into the palm of your hand, rub your hands together and rub them all over the surface of the meat. - Put the leg of veal into an oven proof casserole or chicken roaster, dust with pepper and surround with slices of onions. - Add a couple of bay leaves and pour over dry white wine. - Cover the casserole and roast in a 160C oven for 2 to 3 hours. - Makes 4 to 6 servings.
Grilled Chicken Breasts with Balsamic Rosemary Marinade Recipe Ingredients: - 4 boneless, skinless chicken breasts, butterflied - 2/3 cup balsamic vinegar - 1/3 cup olive oil - 2 tablespoon soy sauce - 4 teaspoons light brown sugar - 3/4 teaspoon freshly ground black pepper - 1/3 cup finely chopped fresh rosemary - 4 medium garlic cloves, minced Directions: - Pat the chicken breasts with paper towels to dry and place in a large zipper-lock plastic bag. - In a food processor, pulse the balsamic vinegar, olive oil, soy sauce, brown sugar, and black pepper until blended. - With the motor running, drop the rosemary and garlic through the feed tube and continue to process until smooth. - Add this marinade to the zipper-lock bag, seal, and shake to make sure the chicken is well coated. - Place in a baking dish and refrigerate for 4 hours or up to overnight, turning the bag a few times. - Preheat the grill to medium heat. - Remove the chicken from the bag and arrange it on a well-oiled grill. - Cook until a nice crust forms on both sides, about 3 to 4 minutes per side. - Let the chicken rest on a serving platter for 10 minutes before serving.
Feta Phyllo and Zucchini Pie Ingredients: - 3 pounds small zucchini, trimmed, washed and grated coarsely - Salt - 1/4 cup olive oil - 5 large eggs, lightly beaten - 1/2 cup milk - 3/4 pound feta cheese, crumbled into pea-sized pieces - 1/4 cup each chopped Italian parsley and fresh dill - 1/4 cup toasted bread crumbs - Freshly ground black pepper - Melted butter (1/4 pound) for brushing leaves of phyllo - 3/4 pound phyllo leaves Directions: - Set zucchini in a colander, sprinkle with salt and drain for 1 hour. - Squeeze out excess moisture from zucchini then cook it for a few minutes in olive oil. - Season to taste from salt and pepper and set aside to cool slightly. - In a mixing bowl combine the eggs with the milk, feta cheese, parsley, dill, and bread crumbs. - Add the cooked zucchini and adjust the seasoning, using lots of pepper. - Preheat the oven to 350 degrees. - Butter a 9 by 13-inch deep baking pan. - Layer a sheet of phyllo so that it overlaps baking pan and extends beyond the rim. - Brush the sheet very lightly with melted butter and cover with another phyllo sheet. - Continue this way until half of the phyllo has been used. - Add the zucchini and spread it out evenly. - Fold overhanging phyllo up over the squash filling and brush with melted butter. - Lay remaining phyllo leaves on top, again brushing melted butter between the layers. - Brush top well with butter, score top layers with a sharp knife and bake for an hour. - Cool and serve with a green salad or a vegetable salad of green beans, tomatoes and olives.
Blondie's Homemade Peanut Butter And Banana Dog Treats Ingredients: - 1 peeled banana - 1 cup oat flour - 2/3 cup rolled oats - 1 beaten egg - 3 tbsp peanut butter - 1/4 to 1/2 cup dried parsley Directions: - Preheat oven to 300. - Put banana in a large bowl and use a spoon or potato masher to mash it thoroughly. - Add oat flour, oats, parsley, peanut butter and egg. - Stir well to combone. - Set aside for 5 minutes. - Roll mixture onto 24 balls, using about 1 tablespoon of dough for each. - Transfer to a large parchment paper lined cookie sheet. - Use the back of a spoon or the bottom of a drinking glass to press each ball into a 1 1/2 inch to 2 inch round. - Bake until firm and deep golden brown on the bottom, 40 to 45 minutes. - Set aside and cool completely. - Store in an airtight container in the refrigerator. - The parsley makes for a breath freshener. - - You can substitute dried mint for 1/2 of the parsley if you like. - - *You can also adjust the size of the treats for small or large dogs, and bake them a few minutes more or a few minutes less depending on size. - *
Straw-Naner Smoothie Ingredients: - 1 cup frozen strawberries - 1 frozen banana - 1 cup apple juice - 12 cup vanilla yogurt Directions: - Blend & Serve!
Ricotta Lemon Cupcakes with Almond Ingredients: - 1 cup flour, all-purpose - 1 cup pastry flour, whole wheat or whole wheat - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 3/4 cup brown sugar - 4 tablespoons butter, unsalted cold and cut into small pieces - 4 tablespoons canola oil or light olive oil - 1 tablespoon lemon zest freshly grated - 1 cup ricotta cheese - 2 large egg whites - 1 1/2 tablespoons lemon juice fresh - 1/2 teaspoon almond extract - 1/2 cup almonds sliced - 1 tablespoon turbinado sugar or regular sugar, for sprinkling Directions: - Line a 12-cup muffin tin with paper liners or coat with cooking spray or grease with butter. - Preheat the oven to 350F (180C). - Sift together the flour, baking powder, baking soda, and salt in a large bowl. - Add sugar, butter, oil and lemon zest in a large bowl with an electric mixer, beat until light and fluffy. - Add the ricotta, beat until well mixed. - Add the egg whites, lemon juice, and almond extract. - Beat until well combined. - Stir in the flour mixture with a wooden spatula until just incorporated, do not over mix. - Divide the batter among 12 muffin cups. - Place the sliced almonds over the muffins, then sprinkle the turbinado sugar on top. - Bake until the cupcakes start to become pale golden on top and a wooden stick inserted into the center comes out almost clean, 18 to 22 minutes. - Cool on a wire rack in the pan for a few minutes. - Remove the cupcakes from the muffin tin onto wire rack. - These muffins can be served warm or at room temperature. - Store at an air-tight container in the frige for about 1 week.
Meat Balls With French Cream Recipe Ingredients: - 1 pound grnd beef - 8 stuffed green olives - Seasoned flour - 1 tbsp. butter - Warm buttered pilaf or possibly rice - 1 tbsp. Worcestershire sauce - 2 teaspoon onion juice - 1/2 teaspoon dry whole thyme - 1 c. light cream or possibly half and half - 1/2 teaspoon lemon juice Directions: - Form meat in 8 balls, shaping each around an olive. - Roll meat balls in seasoned flour. - Brown in butter; then reduce heat and cook 10 to 12 min, turning frequently. - When meat balls are done to your liking, lift from skillet and place atop warm buttered pilaf or possibly fluffy rice. - Pour off fat; to browned bits of meat in skillet, add in Worcestershire sauce, onion juice and thyme; cook 1 minute. - Add in cream; cook and stir over low heat only till warm through. - Remove from heat and add in lemon juice. - At once pour the sauce over the meat balls. - Makes 4 servings. - If beef is lean, have 3 ounce. - suet grnd with this amount.
Roasted Red Pepper & Smoked Turkey Quiche Ingredients: - 5 each unbaked 9-inch pastry shells - 25 each eggs - 3-1/3 cups Whole milk - 2-1/2 cups VELVEETA Pasteurized Process Cheese Spread - Feather Shred - 1-1/2 Tbsp. flour - - oven-roasted turkey breasts, chopped - 1-1/4 cups canned roasted red peppers, chopped - 2/3 cup green onions, sliced - 2-1/2 tsp. salt - 2-1/2 tsp. black pepper Directions: - Bake pastry shells in 350F-conventional oven 10 min. - Meanwhile, beat eggs and milk in large bowl with whisk until blended. - Toss process cheese spread with flour. - Add to egg mixture along with turkey, red peppers, onions and seasonings; mix well. - Pour into shells, adding about 4 cups of the egg mixture to each shell. - Bake 50 min. - or until knife inserted in centers comes out clean.
Oven Roasted Tomatoes Ingredients: - 10 to 15 plum tomatoes, cored, halved, and seeded - olive oil, for drizzling - 10 sprigs thyme, fresh - balsamic vinegar, for drizzling - granulated sugar, for sprinkling Directions: - Preheat the oven to 450 degrees. - Place the halved tomatoes on a baking sheet (or two if needed) in a single layer, not too crowded, cut side up. - Lightly drizzle with olive oil and balsamic vinegar. - Top with sprigs of thyme. - Sprinkle each tomato with salt pepper and sugar. - Bake for 30 to 40 minutes until the tomatoes are caramelized.
Brownie Mix Ingredients: - 6 cups flour - 4 teaspoons baking powder - 4 teaspoons salt - 8 cups sugar - 8 ounces cocoa powder - 3 eggs - 13 cup oil - 1 12 teaspoons vanilla Directions: - Stir together all ingredients. - Store in an air-tight container. - To make brownies: Preheat oven to 350 degrees. - Mix all ingredients with 3 cups Brownie Mix, together with a wooden spoon. - Spread in a greased 13 x 7 inch cake dish. - (Batter does not need to be all the way into the corners) Bake at 350 degrees for 28 minutes.
Butter Mints - Uncooked butter fondant with mint flavor Ingredients: - 2 tbsp (30 ml) butter - 3 tbsp (45 ml) boiling water - sifted confectioners' sugar, as needed - 3 - 4 drops essence of peppermint (peppermint oil is preferred) Directions: - Add boiling water to butter and stir until melted. - Add sifted sugar, a little at a time, and the peppermint. - Continue adding in the sugar until the mixture is pliable and can be easily molded into shapes or pressed into candy molds. - Food coloring paste may be added if desired.
Pesto and Cheese Pastries Ingredients: - 12 sheets frozen phyllo dough, thawed - 1/2 cup (1 stick) unsalted butter, melted - 3/4 cup purchased pesto - 6 7x3 1/2-inch Swiss cheese slices - 6 tablespoons grated Parmesan - Fresh basil sprigs (optional) Directions: - Preheat oven to 375F. - Place 1 phyllo sheet on work surface. - (Keep remaining phyllo covered with plastic wrap and damp towel.) - Brush phyllo lightly with butter. - Top with second phyllo sheet. - Brush lightly with butter. - Spread 2 tablespoons pesto in 4x8-inch rectangle along 1 short side of phyllo sheet, 1 inch in from edge. - Place 1 cheese slice atop pesto. - Sprinkle with 1 tablespoon Parmesan. - Fold in long sides, then, beginning at cheese end, roll up phyllo jelly roll style. - Place seam side down on cookie sheet. - Lightly brush top with butter. - Repeat with remaining phyllo, butter, pesto and cheese. - Bake until golden brown, about 25 minutes. - Slice rolls into 1-inch lengths. - Arrange decoratively on platter. - Garnish rolls with fresh basil sprigs if desired and serve immediately.
Shreds and Cheese Give Me Quiche Please #5FIX Ingredients: - 20 ounces Simply Potatoes Shredded Hash Browns - 8 large eggs (divided use) - 1 12 cups broccoli, chopped, cooked and cooled slightly - 3 cups swiss cheese, Shredded - 3 cups half-and-half Directions: - Heat oven to 375. - In a large bowl whisk two of the eggs, and combine thoroughly with the shredded hashbrowns Press potato mixture evenly into a 13" x 9" x 2" teflon coated non-stick pan and up sides to create a crust. - Press lightly against bottom and up the sides. - Bake for 15 minutes. - Remove from oven and evenly distribute the cooked broccoli over top of crust. - Sprinkle with 2/3 of the shredded cheese. - Using an 8-cup pourable measure cup or bowl whisk the remaining 6 eggs with the half and half until well combined. - Carefully pour over top of the broccoli and cheese. - Sprinkle with remaining shredded cheese. - Place 13" x 9" x 2" pan onto a foil-lined rimmed sheet pan return to oven and bake for 45-60 minutes or until a knife inserted in center comes out clean. - Cool 15 minutes Slice and serve.
Tuna and Ricotta Balls Ingredients: - 5-13 ounces, weight Canned Tuna - 4- 1/2 ounces, weight Ricotta Cheese - 2 Tablespoons Grated Parmesan Cheese - 1 whole Egg - 3 Tablespoons Bread Crumbs, Plus 1/4 Cup To Coat, Divided - 1 teaspoon Salt - 2 Tablespoons Chopped Parsley - 1/2 cups Canola Oil, To Fry Directions: - Grab the can of tuna, in spring water or in oil (both are fine). - Put the tuna in a bowl and use a fork to crumble it. - Add the ricotta cheese, parmesan cheese, egg, 3 tablespoons bread crumbs, salt and parsley and with your hand, mix all ingredients until well combined. - Also with you hands, form small flat balls the size of a chestnut and coat each ball in the remaining 1/4 cup bread crumbs. - Fry in hot oil on both sides for about 34 minutes per side. - Remove from the oil and serve with a fresh salad!
Amaretto Cruise Recipe Ingredients: - 1/2 ounce Amaretto - 1/2 ounce Peach Schnapps - 1/2 ounce Rum - 1/3 x sweet'n'sour - 1/3 x orange juice - 1/3 x cranberry juice - 1 ounce half and half cream (on top) Directions: - Rocks or possibly blended // frzn
Moist & Savory Stuffing Ingredients: - 2 1/2 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic) - Generous dash ground black pepper - 2 stalks celery, coarsely chopped (about 1 cup) - 1 large onion, coarsely chopped (about 1 cup) - 1 package (14 ounces) Pepperidge Farm Herb Seasoned Stuffing Directions: - 1. - Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil. - Reduce the heat to low. - Cover and cook for 5 minutes or until the vegetables are tender, stirring often. - Remove the saucepan from the heat. - Add the stuffing and mix lightly. - 2. - Spoon the stuffing mixture into a greased 3-quart shallow baking dish. - Cover the baking dish. - 3. - Bake at 350F for 30 minutes or until the stuffing mixture is hot.
Butter Coconut Chicken Curry Ingredients: - 2 Chicken thighs - 1 tbsp Curry powder - 1 (to taste), 1/2 teaspoon each Coriander, cardamom, cumin, etc. - 1 tsp Turmeric - 3 tbsp Plain yogurt - 1/2 tsp Salt - 1 clove Garlic - 1 small piece Ginger - 1 Onion - 30 grams Cashews - 1/2 can Coconut milk - 50 grams Butter - 1/2 tsp Chicken soup stock granules - 150 ml Tomato juice - 1/2 can Coconut milk - 100 ml Heavy cream - 1/2 tsp Salt - 1 tbsp Chutney - 1 Garam masala Directions: - Cut the chicken into 5 cm cubed pieces and marinate in the marinade for 1 hour. - Thinly slice the ginger, cut the garlic cloves in half, and roughly chop the onion for the paste. - Place the paste ingredients, except the coconut milk, into a food processor. - Gradually add in the coconut milk as it becomes a paste. - Heat a pot on medium heat and add the butter. - Add the chicken from Step 1 (with the marinade), the tomato juice, and the chicken soup stock, and simmer. - Once the chicken has cooked about halfway, add the coconut paste from Step 2. - Cover with a lid and simmer on low heat for 15-20 minutes. - Add the chutney and heavy cream. - Taste and season with salt. - Add the garam masala and it's done. - After simmering, let it sit for awhile to allow the flavors to blend. - It's probably best if you simmer it the day before you're planning on serving your curry.
Sweet Potato Maple Bacon Fritters Ingredients: - 6 whole Sweet Potatoes, Peeled And Cut Into Chunks - Kosher Salt, For Salting The Boiling Water - 4 slices Bacon (maple Bacon If You Can Find It!) - 4 whole Eggs - 1 whole Shallot, Peeled And Finely Minced - 1 Tablespoon Maple Syrup - 1 Tablespoon Brown Sugar - 1/2 Tablespoons Cream Cheese (I Used Bacon Scallion Flavored) - 1/2 teaspoons Cinnamon - 1/2 teaspoons Nutmeg - 1/2 teaspoons Hickory Smoked Sea Salt - 1/2 teaspoons Smoked Paprika - Vegetable Oil, As Needed For Frying Directions: - 1. - Get a large pot of salted water on the stove and bring it to a boil. - Boil the sweet potato chunks until they are completely tender, about 20 minutes. - 2. - In the meantime, cook the bacon slices in a skillet over medium heat until crispy. - Remove them from the skillet. - Crumble them up and get them into a mixing bowl along with the eggs, shallot, maple syrup, brown sugar, cream cheese, cinnamon, nutmeg, salt and paprika. - 3. - When the potatoes are done, drain them and let them cool. - Then put them all through either a potato ricer or food mill right into the mixing bowl with the other ingredients. - Give the mixture a big stir until it is uniform and smooth. - 4. - Heat about 4 inches of vegetable oil in a pot over medium high heat. - Use a deep fry thermometer to monitor the temperature of the oil. - Keep it in the oil the entire time you are frying. - 5. - When the oil reaches 320 F, use a heaping tablespoon to scoop the batter right into the oil in batches of 6. - Let them fry until golden and crispy on the outside, about 3-4 minutes. - Then transfer them with a slotted spoon to a plate lined with paper towels so they can drain. - Repeat until the batter is gone. - 6. - When the fritters are all done, serve them immediately. - They are fantastic dipped in ketchup!
SautA ed Shrimp Ingredients: - 1 lb shrimp - 1 tsp salt - 4 clove minced garlic - 2 tbsp olive oil - 3 tbsp butter - 2 tbsp parsely/basil - 1 red pepper flakes - 2 tbsp lemon juice Directions: - Heat your pan on high then mix in your oil and butter. - Keep on high for 10 seconds and then heat on low. - Once the butter and oil get foamy bubbles add your red pepper flakes and minced garlic. - Cook garlic till light brown. - Once your garlic is lightly brown add your shrimp. - Mix and cook well until they look well lit with orange. - Next you will add a couple of dashes of salt, your parsely/basil and mix well evenly all over the shrimp. - Once it's all well done you add your lemon juice and prepare your dinner plate however you desire and enjoy!
20 Minute Penne Carbonara for Two Ingredients: - 2 ounces bacon 2 slices, chopped, or pancetta if you have it - 4 ounces pasta, penne dry, whole-wheat or regular - 1 large eggs beaten - 4 tablespoons heavy whipping cream or half and half for a lighter version - 2 tablespoons pecorino cheese grated, or parmesan - 1 x black pepper freshly ground, to taste Directions: - Cook the bacon until crispy (or pancetta until transparent), drain on paper toweling and set aside. - If using pancetta don't drain the fat (there won't be as much and it's packed with flavor). - Meanwhile, cook the pasta is salted water until al dente or to your preference. - Drain and return to the pot. - Reduce heat to as low as you can. - In a small bowl whisk together the egg, cream and cheese. - Season with fresh ground black pepper to taste. - Add the bacon to the pasta, stir and add the egg mixture while stirring constantly. - Cook over very low heat, stirring constantly. - Keep the pasta moving in pot so that the eggs do not scramble. - Be careful, super low heat is the key and cook just until thickened. - Serve immediately. - You may wish to reserve a small amount of bacon in the previous step for garnish along with a grinding or two of black pepper. - There is no need to add salt, the bacon and cheese is sufficient seasoning.
Chicken and Summer Squash Ingredients: - 1 lb boneless skinless chicken - 2 medium yellow squash, sliced - 2 medium zucchini, sliced - 1 medium onion, chopped - salt and pepper - 12 teaspoon minced garlic - 2 tablespoons soy sauce - 2 cups cooked brown rice Directions: - Chop chicken into bite size pieces. - Salt and pepper lightly. - Heat 1 tbsp oil in a non-stick skillet and stir-fry chicken until almost done. - Drain. - Add the squash, zucchini, onion, and garlic. - If needed, add about 2 tbsp more oil. - Cover, stirring occasionally, adjusting heat as necessary. - When the vegetables are soft, add 2 tbsp soy sauce. - Simmer a few more minutes. - Divide between 4 plates, each over 1/2 C rice.
Danish Rye Bread Ingredients: - 1 12 cups lukewarm water - 1 12 cups molasses - 1 tablespoon salt - 2 tablespoons caraway seeds - 3 ounces active dry yeast - 2 tablespoons butter - 2 14 cups rye flour - 3 12 cups white flour Directions: - Stir ingredients together in bowl. - Let rise at least one hour. - Let raise a second time. - Shape into 2 loaves and let rise in pan. - Bake at 400 degrees F until tops start to brown. - Bake at 350 degrees F to finish.
Brandied Steakside Mushrooms Ingredients: - 3 pounds fresh mushrooms, sliced lengthwise - 8 tablespoons butter - Seasoning salt (suggested: Jane's Krazy Mixed-up salt) - 1/4 cup Worcestershire sauce - 1/2 cup brandy Directions: - In a large skillet, saute the sliced mushrooms in the butter until brown. - Sprinkle liberally with seasoning salt. - Add Worcestershire sauce and simmer until almost all sauce is absorbed by the mushrooms. - Add the brandy and continue to simmer until mushrooms are tender. - Serve with steak or roast beef.
Bacon Wrapped Grilled Corn on the Cob Ingredients: - 8 ears corn - 1 pound bacon Directions: - Gently pull back the husk exposing the corn. - Do not remove the husk. - Remove the corn silk and use a brush to make sure all the silk is removed. - Soak the corn with the silks removed in water for 30 minutes. - This will prevent the husks from charring. - Preheat a grill to medium heat. - Remove from the water and pat dry. - Take a strip of bacon and wrap it around the corn. - Fold the corn leaves back over, covering the bacon and corn. - Tie the leaves with butcher string and repeat the process for each ear of corn. - Place the ears of corn on the hot grill and cook, turning occasionally until bacon is cooked and corn is tender, approximately 15 to 20 minutes.
Cream cookies Ingredients: - 1 cup butter - 12 heavy cream - 2 cups flour - 1 13 cups sifted powdered sugar - 12 cup butter, softened - 1 teaspoon vanilla Directions: - Mix butter and cream. - add flour. - Mix all together well. - Chill for 1 hour. - Roll out to 1/8" thickness and cut out. - Place cookies on wax paper that has sugar on it. - place cookies on baking sheet with sugar side up. - Bake 7-9 minutes at 375 degrees. - Cool on cooling rack. - While cookies are cooling mix filling ingredients together until smooth. - spread filling on flat side of one cookie and top with another. - Eat them up!
Smoky Chipotle Hummus with Garlic Bagel Chips Ingredients: - 2 15-ounce cans garbanzo beans (chickpeas), drained - 1/2 cup water - 1/4 cup plus 2 tablespoons tahini (sesame seed paste)* - 3 tablespoons plus 2 teaspoons fresh lemon juice - 2 tablespoons olive oil - 2 1/2 teaspoons minced canned chipotle chilies** - 1 large garlic clove, minced - 1 1/2 teaspoons ground cumin - 1 4-ounce jar sliced pimientos in oil, drained - 1/3 cup chopped fresh cilantro - 2 6-ounce packages roasted-garlic bagel chips Directions: - Reserve 3 tablespoons garbanzo beans for garnish. - Blend remaining garbanzo beans and next 7 ingredients in processor until smooth. - Add pimientos; process, using on/off turns, until pimientos are coarsely chopped. - Transfer hummus to medium bowl. - Stir in cilantro. - Season hummus to taste with salt and pepper. - Sprinkle with reserved garbanzo beans. - (Can be made 1 day ahead. - Cover and chill. - Bring to room temperature before serving.) - Accompany with bagel chips. - Sold at Middle Eastern markets, natural foods stores and some supermarkets. - *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
Brown Sugar Nut Roll Recipe Ingredients: - 2 c. Sugar - 1 c. Brown sugar - 1 c. Evaporated lowfat milk - 1/4 c. Corn syrup - 1 dsh Salt - 1 c. Minced pecans Directions: - Butter sides of heavy 3-qt saucepan. - In it, combine sugars, lowfat milk, corn syrup and salt. - Heat over medium heat, stirring constantly till sugars dissolve and mix boils. - Then cook to to soft-ball stage (236 degrees), stirring frequently. - Immediately remove from heat and cold to lukewarm (110 degrees) without stirring. - Beat vigorously till fudge begins to lose its gloss and to hold its shape. - Turn onto buttered cookie sheet. - Knead fudge till hard, keeping hands well buttered. - Shape into two 8-inch rolls, 1-1/2 inches in diameter. - Roll in minced pecans, pressing nuts on to coat. - Wrap in aluminum foil or possibly waxed paper; refrigeratetill ready to serve, then cut in 1-2 inch slices. - (Mix will curdle while cooking, but will become smooth when you beat it.)
Tuna Salad with Beans and Broccoli Ingredients: - 6 1/2-ounce can tuna packed in olive oil, drained - 15-ounce can Eden black soybeans, rinsed under running water - 1 cup broccoli florets, steamed 5 minutes or microwaved just until tender - 2 scallions, chopped, including the firm part of the green - Half a red bell pepper, cored, seeded, and diced - Handful of fresh basil, chopped - Handful of fresh parsley, chopped - 2 tablespoons olive oil - 2 teaspoons red wine Vinegar - 1 garlic clove - Salt and pepper Directions: - Mix the tuna, soybeans, broccoli, scallions, red pepper, basil, and parsley together in a serving bowl. - In a small bowl, mix the oil and vinegar. - Spear the garlic clove on a fork and use the fork to whisk the oil and vinegar together until they begin to emulsify. - Add salt and pepper to taste. - Whisk again with the garlic clove and pour over the salad, tossing well to combine.
Ham And Cheese Quiche Recipe Ingredients: - 4 Large eggs - 1 can cheddar cheese soup - 1/2 c. light cream - 1 c. shredded cheddar cheese - 1/2 c. diced cooked ham - 1/2 c. cooked broccoli - 1 9" unbaked piecrust Directions: - In a medium bowl, beat Large eggs till fluffy. - Add in soup and cream; mix well. - Sprinkle cheese, meat, and broccoli over unbaked piecrust. - Follow with soup mix. - Bake for 50 min at 350
Oven-Dried Tomatoes Ingredients: - 12 large plum tomatoes (about 1 3/4 pounds), cored and halved lengthwise - 2 tablespoons extra-virgin olive oil - 2 tablespoons very finely chopped shallots - 1 garlic clove, very finely chopped - 1 teaspoon minced thyme - Salt and freshly ground pepper Directions: - Preheat the oven to 200. - On a large rimmed baking sheet, toss the plum tomatoes with the olive oil, shallots, garlic and thyme and season generously with salt and pepper. - Turn the tomatoes cut side up and roast them for about 3 1/2 hours, or until they are somewhat dry but still plump.
Twice Baked Potato Casserole Ingredients: - 4 potatoes, baked and mashed - 12 cup cream cheese - 12 cup sour cream - 12 cup shredded cheddar cheese - 14 cup onion, finely chopped - 2 garlic cloves, minced - 12 cup milk - salt and pepper Directions: - In a mixing bowl, combine the potatoes and remaining ingredients. - Spread mixture into an ungreased 13x9 inch baking dish. - Cover with foil; bake in a 350 oven for 40 minutes.
Sweet Corn Cake Ingredients: - 13 cup Crisco shortening - 1 cup unsalted butter, softened - 2 cups corn masa harina - 13 cup ice water - 4 cups fresh corn kernels (thawed, about 1 lb. frozen) or 4 cups frozen corn kernels (thawed, about 1 lb. frozen) - 12 cup yellow cornmeal - 34 cup sugar - 14 cup heavy cream - 12 teaspoon baking powder - 12 teaspoon salt Directions: - Preheat oven to 375 degrees. - Place Crisco and butter in mixing bowl and beat on medium-high speed until light and fluffy. - Add corn masa to butter mixture and mix for 2 minutes or until thoroughly incorporated. - Add the ice water and mix and medium speed for 1 minutes or until completely absorbed. - Place the corn kernels in a processor work bowl with the metal blade. - Pulse the machine on and off until mixture is coarsely chopped, set aside. - Combine the corn meal, sugar, whipping cream, baking powder and salt in a 4-quart mixing bowl. - Add the masa mixture and the ground corn to the corn meal/sugar mixture. - Stir to combine thoroughly. - Pour the batter into a prepared pan, cover tightly with aluminum foil to retain steam and bake for 45 minutes at 375 degrees. - **NOTE: You can readily purchase Masa Harina, which is dried corn that has been ground and treated, at most markets. - It is the basic ingredient used in making tamale dough (also called masa).
Peppermint Candy Cookies Recipe Ingredients: - 1 c. butter, softened - 1 1/2 c. sifted confectioners' sugar, divided - 1 teaspoon vanilla - 2 1/2 c. flour - 1/2 c. finely minced walnuts - 1/2 c. finely minced pepper mint - 2 tbsp. cream cheese, softened - 1 teaspoon lowfat milk - 1 drop red food coloring Directions: - In large mixer bowl cream butter, 1/2 c. confectioners' sugar and vanilla till light and fluffy. - Gradually add in flour, then nuts. - Mix thoroughly. - Chill while preparing filling. - In small bowl combine candy and 1/2 c. confectioners' sugar.
Chicken Tikka Recipe Ingredients: - 1 lb chicken breast, cubed - 1 teaspoon grated fresh gingerroot - 1 garlic clove, crushed - 1 teaspoon chili powder - 14 teaspoon ground turmeric - 1 teaspoon salt - 155 ml low-fat Greek yogurt - 55 ml fresh lemon juice - 1 tablespoon chopped fresh coriander leaves - 1 tablespoon sunflower oil Directions: - In a medium bowl, please mix together all the ingredients except the sunflower oil. - You should leave to marinate in the refrigerator for at least 2 hours or so. - Preheat the grill to medium. - Now lay the marinated chicken on a grill tray in a flameproof dish lined with foil, and baste with the oil. - Once the grill is hot enough, grill the chicken for 1525 minutes until cooked, turning and basting three times during the cooking process. - Serve hot for achieving the best taste!
DairyFree Chocolate Cream Ingredients: - 200 grams strained Firm tofu - 2 tbsp Unsweetened cocoa powder - 3 tbsp Maple syrup - 1 tbsp Ground white sesame seeds - 1/2 tsp Rum or other liqueur of your choice Directions: - Let the tofu strain for at least 30 minutes. - See Pecchin-san's "Simple and Labour-free!! - Drained Tofu". - Put all the ingredients in a bowl and use and electric mixer or food processor to mix very well, until smooth and free of any lumps. - Use it on cake or pancakes! - Try, "No Egg, Zero Dairy Chocolate Cake"
Sauteed Scallops with Grapes Ingredients: - 20 whole Scallops - 1 Tablespoon Olive Oil (approximately) - 1 Tablespoon Butter (approximately) - 1 whole Small Shallot, Chopped - 1- 1/2 cup Seedless Green And Red Grapes, Halved - 1 whole Lemon, Juiced And Zested - 1/4 teaspoons Kosher Salt To Taste - 18 teaspoons Freshly Ground Black Pepper, To Taste - 1/2 cups Flat Leaf Parsley Directions: - 1. - Heat butter and oil in a heavy-bottomed skillet until oil shimmers and butter is melted. - 2. - Dry the scallops with paper towel and add them to the panin batches if necessary; dont crowd them. - Cook on first side until caramelized. - Flip and cook another minute. - Remove scallops and cover with foil to keep warm. - 3. - Add shallot and a little more butter if necessary and saute until just browned (a minute or so). - 4. - Add grapes, lemon juice and zest, and salt and pepper. - Saute until grapes are heated through. - 5. - Return scallops and any juices to the pan and stir to coat with sauce. - 6. - Add parsley and serve immediately.
Goblin Toes (Cocktail Franks, Cream Cheese & Pimentos) Ingredients: - 1 (1 lb) package cocktail franks - 1 (1 lb) package cream cheese - 50 sliced pimentos, drained (approximately) Directions: - Heat the cocktail franks according to package directions to ensure food safety. - Let cool. - Cut a 1/4" square notch on the side near the end of each cocktail frank (see the picture). - This will be the "toenail bed. - ". - Spread a little bit of cream cheese on the "toenail bed" area. - Place a pimento on top of the cream cheese to represent the "toenail. - ". - Skewer each "toe" with a toothpick to keep it from rolling around. - Make about an hour before you plan on serving them or the cream cheese gets crusty, which adds to the gross out factor but not the taste.
Mexican Chocolate/Salted Caramel Cake in a Mug Ingredients: - 2 tablespoons all-purpose flour - 3 tablespoons white sugar - 2 tablespoons unsweetened cocoa powder - 2 tablespoons chocolate chips - 1/4 teaspoon baking powder - 1 pinch salt - 1 pinch cayenne pepper - 1 pinch ground cinnamon - 3 tablespoons milk - 1 tablespoon canola oil - 1 egg, beaten - 1/2 teaspoon vanilla extract - 2 individually wrapped caramels, unwrapped and halved - 1 pinch kosher salt Directions: - Mix flour, sugar, cocoa powder, chocolate chips, baking powder, 1 pinch salt, cayenne pepper, and cinnamon in a bowl. - Whisk milk, canola oil, egg, and vanilla extract together in a separate bowl; stir into flour mixture. - Lightly press caramels into kosher salt. - Pour batter into a microwave-safe mug; top with salted caramels. - Cook in microwave until desired consistency is reached, 75 to 100 seconds.
Gg's Best Chili Ingredients: - 2 12 lbs lean ground chuck - 1 lb ground lean pork - 1 cup onion, finely chopped - 5 garlic cloves, finely chopped - 12 ounces beer - 16 ounces tomato sauce - 1 cup water - 3 tablespoons chili powder - 1 tablespoon dried ancho chile powder - 2 tablespoons ground cumin - 2 tablespoons instant beef flavoring or 6 bouillon cubes - 2 teaspoons dried oregano - 2 teaspoons paprika - 2 teaspoons sugar - 1 teaspoon unsweetened cocoa - 12 teaspoon ground coriander - 12 teaspoon louisiana hot sauce (or to taste) - 1 teaspoon flour - 1 teaspoon cornmeal - 1 tablespoon warm water Directions: - In a large saucepan or Dutch oven, brown half the meat; pour off fat. - Remove meat. - Brown remaining meat; pour off all fat except 2 tablespoons. - Add onion, garlic; cook and stir until tender. - Add meat and remaining ingredients except flour, cornmeal and warm water. - Mix well. - Bring to a boil; reduce heat and simmer covered for 2 hours or the longer the better. - Stir together flour and cornmeal; add warm water. - Mix well. - Stir into chili mixture. - Cook covered 20 minutes longer.
Supernatural Veggie Pizza Ingredients: - 1 package 12-Inch Premade Pizza Crust (such As Boboli) - 2 Tablespoons Canned Pizza Sauce - 8 ounces, weight Premade Spinach-Artichoke Dip - 2 cups Shredded Mozzarella Cheese - 8 ounces, weight Small Portabella Mushrooms - 1 whole Tomato, Finely Diced - 1 whole Small Onion, Finely Diced Or To Taste - 1/2 cups Fresh Spinach, Finely Chopped - 1/4 cups Fresh Parmesan Cheese, Shredded Or Grated Directions: - Preheat oven to 400 F. - Place pre-made pizza crust on a pan. - Combine spinach-artichoke dip and two tablespoons of pizza sauce before spreading it evenly on the crust. - Cover dip/sauce combination with mozzarella cheese and then layer on the other toppings, with the Parmesan and a sprinkle of Italian seasonings as the last layer. - You can also add any additional finely chopped vegetables. - Bake in a 400 F oven until cheese is melted and golden brown (10-15 minutes).
Daikon Radish & Crab Mayonnaise Salad Ingredients: - 1/3 Daikon radish - 3 Imitation crab sticks - 1 Salt (to rub) - 1 Dried Italian parsley - 1 Ground sesame seeds - 1 tsp Miso - 2 tbsp Mayonnaise Directions: - Cut the daikon radish into thin wedges. - Rub in the salt. - Mix all the flavoring ingredients. - Drain the daikon radish. - Mix in the flavoring ingredients, imitation crab sticks, and parsley to finish!
Quick Golden Stew (Cheesy Ham/Potato Stew) Ingredients: - 4 carrots, cut into 1 inch pieces - 2 cups ham, diced - 1 12 cups potatoes, peeled and diced - 1 (15 1/2 ounce) can cream of celery soup - 2 medium onions, cut into chunks - 1 (8 ounce) jar Cheez Whiz - water - 1 (10 ounce) package frozen peas Directions: - In a large saucepan combine carrots, potatoes, onion and just enough water to cover. - Cook covered, until vegetables are tender, about 10 minutes. - Add peas and ham; continue to cook 5 minutes more; Drain water. - Stir in soup and cheese and heat through. - Serve.
Pickled Chiles Ingredients: - 7 tablespoons apple cider vinegar - 2 teaspoons light brown sugar - 1 teaspoon kosher salt - 7 serrano chiles, thinly sliced and seeded Directions: - In a medium bowl, whisk the vinegar, brown sugar and salt until the sugar and salt have dissolved. - Stir in the sliced chiles. - Cover with plastic wrap and let stand at room temperature for 2 hours.
Jennie's Favorite Potato Salad Ingredients: - 6 medium potatoes - 4 eggs - 2 celery ribs, finely chopped - 2 tablespoons sweet relish - 1 medium onion, minced - 14 cup parsley, minced - 1 14 cups mayonnaise - 34 cup Miracle Whip - 18 teaspoon salt - 18 teaspoon pepper Directions: - Boil potatoes in one pot and eggs in the other pot until both are cooked. - (20-30 minutes for potatoes & 15 minutes for eggs). - Drain each (whenever done) & set aside to cool. - Once cool enough to handle, peel both. - Cut potatoes into bite size chunks & coarsely chop the eggs. - In a large bowl combine all ingredients, adding salt & pepper to taste. - Cover with plastic wrap and refrigerate for at least 2 hours before serving. - (That way it's cooled throughout.) - Enjoy!

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