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Tart and Tangy Tilapia Ingredients: - 1 lb tilapia fillet - 12 cup raspberry vinaigrette dressing - 12 cup honey - 2 teaspoons honey dijon mustard - 1 teaspoon dried dill weed Directions: - Rinse and pat very dry tilapia fillets. - In a small mixing bowl, blend raspberry vinegarette, honey, mustard and dill weed. - Grease or spray bottom of 13x9 baking dish, arrange fillets along the bottom in a single layer. - Drizzle raspberry vinegarette mixture evenly over the top of the fillets, coating each evenly. - Bake in oven at 350 degrees, uncovered for 20 minutes or until tilapia flakes easily with a fork.
Spicy Baked Rice Ingredients: - 1 lb ground beef - 1 medium green pepper, chopped - 1 medium onion, chopped - 3 cups cooked long-grain rice - 14 12 ounces stewed tomatoes - 1 12 cups tomato juice - 1 teaspoon salt - 1 teaspoon chili powder - 1 teaspoon ground mustard - 1 teaspoon oregano - 12 teaspoon hot pepper sauce - 4 ounces cheddar cheese, shredded Directions: - In a skillet, cook beef, green peppers and onion over medium heat until meat is no longer pink and the vegetables are tender; drain. - Add the next 8 ingredients; mix well. - Transfer to a greased 2 quart baking dish. - Cover and bake at 350F for 35 minutes. - Uncover and sprinkle with cheese. - Bake 10 minutes longer, or until cheese is melted.
Green green green cocktail recipe Ingredients: - 50 ml (1.8fl oz) pine-infused gin - 50 ml (1.8fl oz) chilled green tea - 25 ml (0.9fl oz) fresh lime juice - 10 g (0.4oz) sugar - 5 ml (0.2fl oz) green Chartreuse - 1 sprig of mint Directions: - Build the first 4 ingredients in a highball filled with rock ice. - Then stir to chill, add more ice and top up with the Green Chartreuse. - Garnish with a sprig of mint and a lime wedge.
Chicken and Cilantro Bites Ingredients: - 14 cup soy sauce - 14 cup rice vinegar (not seasoned) - 1 lb ground chicken (not breast meat) - 1 large egg - 12 cup finely chopped fresh cilantro - 2 scallions, finely chopped - 2 teaspoons sesame oil - 1 teaspoon salt Directions: - Stir together soy and vinegar in a bowl for dipping sauce. - Stir together chicken, egg, cilantro, scallions, sesame oil, and salt with a fork until just blended. - With wet hands form chicken mixture into 1-inch balls, transferring them to baking pan as formed. - Bake in a 425 oven for 10-12 minutes. - Serve meatballs with dipping sauce.
Linguine With Mussels Ingredients: - 4 pounds small mussels - 1 tablespoon plus 1/4 cup olive oil - 2 teaspoons finely chopped garlic - 3 tablespoons plus 10 cups water - 2 cups fresh new peas or a 10-ounce frozen package - 1 cup ricotta cheese - 9 ounces fresh or packaged dried linguine - 18 teaspoon dried hot red pepper flakes - 1/4 cup finely chopped fresh basil or 2 tablespoons dried - Salt to taste if desired - Freshly ground pepper to taste Directions: - Pull off the hairlike ''beard'' that may protrude from mussel shells, and cut off any extraneous matter. - Rinse mussels thoroughly under cold running water and drain. - There should be about 12 cups. - Heat 1 tablespoon oil in a large kettle. - Add garlic and cook, stirring without browning, about 1 minute. - Add mussels and 3 tablespoons water. - Cover closely and cook about 4 minutes or until shells open. - As mussels cook, shake kettle to redistribute them so they steam evenly. - Line a bowl with a large colander and drain mussels. - There should be about 1 1/2 cups of broth. - Reserve broth. - If fresh peas are used, drop in a pot of boiling water, cook 3 minutes and drain. - If frozen peas are used, put in a sieve and run very hot tap water over them until defrosted. - Set aside. - When mussels are cool enough to handle, remove meat from shells. - There should be about 1 1/2 cups. - Set aside. - Discard shells. - Pour reserved mussel liquid through a strainer into a large skillet and add ricotta cheese. - Stir until blended and simmering. - Meanwhile, bring the remaining 10 cups of water to a boil and add linguine. - If fresh pasta is used, cook 1 1/2 to 2 minutes, or to desired degree of doneness. - If dried linguine is used, cook 7 to 9 minutes, or to desired doneness. - Drain linguine and add it to ricotta sauce. - Add remaining 1/4 cup oil and stir. - Add peas, hot red pepper flakes, basil, salt, pepper and mussels. - Cook until mussels are heated through and piping hot.
Bbq "Meatloaf" Style Burgers Recipe Ingredients: - 1 lb grnd beef (85% lean minimum) - 1 x egg - 1/3 c. catsup or possibly barbeque sauce salt and pepper to taste - 12 slc bacon barbeque sauce Directions: - Mix the grnd beef, egg, catsup or possibly barbeque sauce, salt and pepper well. - Shape into thick patties (approximately the same thickness as the bacon). - Wrap each pattie with 2 slices of the bacon, surrounding the entire pattie, using toothpicks to hold through the cooking process. - Cook on a low grill as you would a hamburger, coating each side liberally with additional barbeque sauce as they cook. - A friend made these for my family 20 years ago and they are still a big hit. - It is a "law" which they are served with a cottage cheese stuffed tomato, covered with Western brand dressing (commonly referred to as the "cow" dressing) and garlic bread
Spaghetti alla Puttanesca -- Spaghetti with Anchovies, Olives, Capers Ingredients: - 3 cups Italian plum tomatoes, with juice, coarsely chopped - 1/2 cup 1 plus tbsp. extra virgin olive oil - 6 anchovy fillets, chopped - 1/2 tsp. garlic, finely chopped - 2 tsp. oregano, chopped - 2 tbsp. capers - 12 to 14 black olives, pitted and coarsely chopped Directions: - Add the scant 1/2 cup olive oil to a large skillet, and heat over a low heat. - Add anchovies and cook until the anchovies dissolve. - Add the garlic and cook for about 30 seconds, being careful not to brown the garlic. - Raise the heat to a medium-high heat and add the tomatoes and juice, with a pinch of salt. - When the sauce comes to a boil, turn down the heat and simmer until the tomatoes have reduced and separated from the oil, about 20-30 minutes. - In the meantime, cook the spaghetti according to directions supplied with the pasta. - Back to the sauce! - Add the oregano, capers and black olives to the sauce and have it on a medium heat. - When the pasta is al dente drain, toss with sauce in the skillet over low heat. - Add the remaining tablespoon of olive oil. - Taste for salt and pepper and serve at once with a generous helping of parmesan cheese.
Fruity Oatmeal Cookies Ingredients: - 34 cup Splenda brown sugar blend - 23 cup light butter - 1 tablespoon water - 1 teaspoon vanilla - 2 12 cups quick-cooking oats - 2 tablespoons cornstarch - 1 cup flour - 1 teaspoon baking soda - 14 teaspoon salt - 1 cup dried apricot, finely chopped Directions: - Preheat oven to 350 degrees. - In large mixing bowl, combine brown sugar, butter, water, and vanilla; mix well. - Add oats, corn starch, flour, baking soda, and salt; mix well. - Stir in apricots. - Drop by rounded 1/2 tablespoon (or by tablespoon for larger cookies) onto ungreased cookie sheet. - Bake for 6-10 minutes, until golden brown. - Allow to cool slightly on cookie sheet before removing; store in air-tight container for freshest cookies.
Curried Sea Scallops Recipe Ingredients: - 1/2 c. butter (butter may be used) - 1/2 c. minced onion - 1 clove garlic, finely minced or possibly pressed - 1 stalk celery, diced - 1/2 bay leaf - Sprig of parsley - 1/4 teaspoon powdered mustard - 1/2 c. diced tart apple - 2 tbsp. flour - 1/2 teaspoon mace - 2 tbsp. curry pwdr - 1 1/2 c. clam broth (bottled) - 1 c. dry white wine (water may be used) - 1 1/2 lbs. sea scallops, cut in half - 1/2 c. heavy cream (skim lowfat milk may be used) Directions: - 1. - In a large saucepan heat the butter, add in onion, garlic, celery, bay leaf, parsley, mustard and apple. - Cook till apple is soft. - 2. - Stir in flour, mace, curry pwdr. - Cook till well mixed. - Add in clam broth and wine. - Simmer till ingredients are thoroughly cooked, at least 45 min. - 3. - Add in sea scallops and cook till tender. - Add in cream, heat through but don't boil. - Serve with chutney. - Serve on rice.
Waffles with Syrup Ingredients: - 2 frozen waffles - 1 Tbsp. reduced calorie maple-flavored or pancake syrup - 1 medium orange - 8 fl oz (1 cup) fat-free milk Directions: - Heat waffles as directed on package and top with syrup. - Enjoy an orange on the side. - Serve breakfast with a glass of milk.
Baked Cheesecake Ingredients: - 5 eggs, separated - 1 cup sugar - 16 ounces cream cheese, room temperature - 1 cup sour cream - 2 teaspoons flour - 1 teaspoon vanilla - 12 cup graham cracker - 14 teaspoon nutmeg - 14 teaspoon cinnamon - 1 tablespoon sugar Directions: - Preheat oven 275 degrees. - Butter 9 inch spring pan. - Beat egg yolks till thick, gradually beat sugar and cream cheese. - Mix till smooth. - Then add sour cream, vanilla, flour; continue mixing till smooth. - Beat egg whites till stiff and fold into mix. - Pour in pan, bake for 70 minutes. - DO NOT OPEN DOOR!
Strawberries for Consenting Adults Ingredients: - 12 large firm strawberries - 2 ounces semisweet chocolate or 2 ounces bittersweet chocolate - 2 -3 tablespoons Grand Marnier or 2 -3 tablespoons other liqueur - 12 cup finely chopped toasted pecans or 12 cup almonds (optional) Directions: - Line a small baking sheet with waxed paper. - Leave green hulls on strawberries. - Wash and dry. - Coarsely chop chocolate; microwave (uncovered) on medium until almost melted, about 2 1/2 minutes. - stir until smooth. - use a plastic syringe to fill strawberries with liqueur. - Dip in chocolate and nuts. - IMmediately place coated strawberries on waxed-papered-lined baking sheet. - Refrigerate, uncovered, until the kids are tucked in. - Berries will keep well for up to half a day, but will soften after that.
Chocolate Syrup Ingredients: - 1 cup cocoa powder - 2 cups sugar - 14 teaspoon salt - 1 cup cold water - 1 tablespoon vanilla extract Directions: - Combine cocoa and sugar and blend until all lumps of cocoa are gone. - Add water and salt and mix well. - Cook over medium heat, bringing it to a boil. - Remove from heat once it boils. - When cool, add vanilla (or much of the flavor boils away). - Stored in the fridge.
Clara Fromm's Dill Pickles Ingredients: - unwaxed pickling cucumbers to fit ten quart jar - 20 heads fresh dill - 10 garlic cloves, peeled - 5 quarts water - 1 quart white vinegar - 1 cup pickling salt Directions: - Pack cucumbers in clean quart jars with 2 heads dill (and an optional clove of garlic) in each. - Pour in boiling hot brine leaving 1/2 inch head space (1/4 inch if storing under refrigeration without processing). - Process in boiling water bath 20 minutes if pickles are not to be stored in the refrigerator. - Note: For 2 quarts of cucumbers, use 1 quart of water, 6 1/2 fluid ounces of vinegar, and 3 tablespoons of salt. - For 5 quarts of cucumbers, use 2 1/2 quarts of water, 2 cups vinegar, 1/2 cup salt. - For 7 quarts of cucumbers, use 3 1/2 quart water, 22 1/2 ounces vinegar, and 1/2 cup plus 2 tablespoons of salt.
Hollandse Koffie Ingredients: - 1 fluid ounce advocaat - 1 cup black coffee Directions: - Pour coffee in a hot drink glass and stir in advocaat. - Add sugar to taste.
Turkey Sloppy Joes Ingredients: - 1 lb ground turkey breast - 1 small onion, chopped - 12 cup chopped celery - 14 cup chopped green pepper - 1 (10 3/4 ounce) can reduced fat reduced sodium condensed tomato soup, undiluted - 12 cup ketchup - 1 tablespoon brown sugar - 2 tablespoons prepared mustard - 14 teaspoon pepper - 8 hamburger buns, split Directions: - In a large saucepan coated with nonstick cooking spray, cook the turkey, onion, celery and green pepper over medium heat until meat is no longer pink; drain if necessary. - Stir in the soup, ketchup, brown sugar, mustard and pepper. - Transfer to a slow cooker. - Cover and cook on low for 4 hours. - Serve on buns.
Citrus Mist Ingredients: - 1 14 ounces Irish Mist liqueur - 34 ounce Bacardi Limon - 1 lemon, juice of - 1 lime, juice of - 1 dash pineapple juice - 1 maraschino cherry, for garnish Directions: - Combine all the ingredients and mix well. - Top with a marachino cherry, if desired.
Irie Fried Salmon from a Can Ingredients: - 218 g salmon - 14 cup oatmeal - 14 cup whole wheat flour - 2 eggs - 1 teaspoon salt - 1 tablespoon jerk seasoning - 1 small onion - 3 garlic cloves - 12 red pepper Directions: - using a food processor, chop up the oatmeal and flour. - dice the onion, garlic and red pepper. - mix all the ingredients up. - heat up a frying pan with enough oil on the bottom so the patties don't stick. - cook on medium. - drop clumps slightly larger than a quarter of the mixture to the hot pan. - let the patties create a crust before flipping.
AMIEs CHOCOLATE Coconut Cake Ingredients: - 100 grams dark chocolate, melted - 200 grams cake flour - 200 grams sugar - 100 grams melted butter - 200 grams fresh milk - 3 large eggs - 15 grams baking flour - 1 a dash of salt. - 1 coconut flakes, to decorate Directions: - Heat the oven to 180AC. - Beat together the butter and sugar until creamy. - In a bowl, mix together the flour, baking powder and the salt and then add to the butter and cream mix. - Lightly beat together the eggs and slowly add to the flour mixture, while beating the whole time. - Pour in the milk gradually. - Mix in the melted chocolate. - Put the cake mixture into a prepared pan and bake for about 45 minutes or when the cake is done. - When the cake is cooked, invert into a wire rack and leave the cake to cool. - Cover the cake with chocolate cream frosting. - Sprinkle coconut flakes over the top.
Candied Nuts Ingredients: - 1 12 cups raw cashews or 1 12 cups roasted cashews or 1 12 cups peanuts or 1 12 cups almonds or 1 12 cups pecan halves - 12 cup sugar - 2 tablespoons butter - 12 teaspoon vanilla Directions: - Line a baking sheet with foil. - Butter the foil; set baking sheet aside. - In a 10" heavy skillet combine nuts, sugar, butter and vanilla. - Cook over medium-high heat, shaking skillet occasionally, until sugar begins to melt. - Do not stir. - Reduce heat to low. - Continue cooking until sugar is golden brown, stirring occasionally. - Remove skillet from heat. - Pour nut mixture onto the prepared baking sheet. - Cool completely. - Break into clusters. - Store tightly covered in a refrigerator foro up to 3 weeks.
Gooey Chocolate Pudding Cake Ingredients: - 3/4 cup granulated sugar - 1 cup all-purpose flour - 1/4 cup cocoa powder - 2 teaspoons baking powder - 1/4 teaspoon fine sea salt - 1/2 cup milk - 1/3 cup butter, melted - 1 1/2 teaspoons vanilla extract - 1/2 cup granulated sugar - 1/2 cup packed light brown sugar - 1/4 cup cocoa powder - 1 1/4 cups hot water - Mint chocolate chip ice cream, for serving Directions: - Preheat the oven to 350 degrees F. - For the cake: Whisk together the sugar, flour, cocoa, baking powder and salt in a bowl. - Whisk in the milk, butter and vanilla. - Stir together until smooth with a wooden spoon or spatula. - Pour the batter into an ungreased 9-inch square baking pan. - Use an offset spatula to level into pan. - For the topping: Whisk together the sugars and cocoa and sprinkle it evenly over the batter. - Pour the hot water over the top, resist the temptation to stir it into the batter. - Bake about 30 minutes, you want the center to bubble and look almost set, almost like an undercooked brownie. - Take out of the oven and let stand 15 minutes. - Serve in dessert dishes, spooning sauce from bottom of pan over top. - Serve with mint chocolate chip ice cream, if desired.
Cream of Chicken Soup Ingredients: - 3 chicken breasts - 6 chicken bouillon cubes - 8 cups water - 12 onion, chopped - 3 stalks celery, chopped - 2 (10 3/4 ounce) cans cream of chicken soup - 16 ounces sour cream - parsley, to taste - 12 ounces bow tie pasta or 12 ounces pasta shells Directions: - Boil chicken 1 hour till cooked and tender, remove and shred or chop fine. - Boil water and add bouillion, chicken, onion, celery and noodles cook 10-12 minutes. - Add cans of soup, sour cream and parsley continue cooking till heated through.
Chocolate-Covered Peanut Butter Bars Ingredients: - 38 cup applesauce - 6 tablespoons unsalted butter, softened - 23 cup dark brown sugar, packed - 1 teaspoon vanilla - 12 cup creamy peanut butter, separated into 1/4 cups - 1 egg - 1 13 cups all-purpose flour - 12 teaspoon baking powder - 12 cup semi-sweet chocolate chips Directions: - Heat the oven to 350 degrees. - Spray an 8x8 or 9x9 pan with cooking spray. - Set aside. - Combine the applesauce, unsalted butter, and sugar. - Blend until light and creamy. - Add the vanilla and 1/4 cup of the peanut butter, blend until smooth. - Blend in the large egg, or 1/4 cup of Egg Beaters if you are substituting. - Mix together the flour and baking powder, and add it to the wet ingredients. - Put the batter in the greased pan and bake for 18-20 minutes if using an 8x8, 15-18 if using a 9x9 pan. - Remove the bars from the oven and allow to cool for at least 10 minutes. - Meanwhile, start the topping. - Combine 1/2 cup of chocolate chips and 1/4 of peanut butter in a small saucepan. - Set over low heat, and, stirring frequently, melt the two together until they are completely smooth and combined. - Spread the melted mixture over the bars and allow to cool completely. - Cut into 16 bars.
Sour Milk Biscuits (Old Time) Recipe Ingredients: - 1 quart. flour - 1 tbsp. salt - 1 teaspoon soda - 1 pt. sour lowfat milk - Lard Directions: - Sift flour with salt and soda. - Shorten with lard, size of a "banty" egg. - Add in lowfat milk.
Best Ever Caramel Popcorn Recipe Ingredients: - 8 c. popped popcorn (about 1/3 c. unpopped, warm air popper works great or possibly microwave plain no oil) - 3/4 c. packed brown sugar - 6 tbsp. butter - 3 tbsp. light corn syrup Directions: - Spread popcorn in 9 x 13 pan or possibly larger; set aside. - For caramel mix, in saucepan combine the brown sugar, butter, corn syrup and 1/4 teaspoon salt. - Cook and stir over medium heat till mix starts to boil. - Continue cooking for 5 min. - Remove from heat and pour over popcorn. - Toss quickly to coat. - Bake, the caramel coated popcorn in 300 degree oven for 15 min. - Stir popcorn. - Return to oven and bake 5 - 10 min longer or possibly till well coated. - Gently stir in 1 c. peanuts if you like. - Spread out popcorn on foil to cold. - Break up into smaller pcs. - Store in covered container or possibly ziplock bag.
The Perfect French Toast Ingredients: - 2 eggs - 2 tablespoons vanilla extract - 12 cup heavy cream - 12 cup milk - 12 tablespoon cinnamon - 2 tablespoons sugar Directions: - Mix all ingredients together, beating until thick, about 5 minutes. - Dip slices of thick white or challah bread in the mixture, coating both sides. - Add a pat of butter in a pan and sear bread until the egg is just cooked and bread starts to brown; flip and repeat. - Garnish with a few drops of melted butter and a generous sprinkling of powdered sugar and serve with fresh fruit or warm maple syrup.
Red Beet Borscht Ingredients: - 3 medium beets (500 g) whole, leaves and stems discarded - 10 cups (2 1/2 L) water - 2 tablespoons olive oil or vegetable oil - 1 small onion, peeled, halved, and thinly sliced (about 1/2 cup) - 1 medium tomato, peeled and chopped (about 1/2 cup) - 3 medium Yukon gold or white potatoes (12 ounces or 350 g), peeled and grated (about 2 cups) - 2 large carrots, peeled and grated (about 1 1/2 cups) - 1/4 medium-head green cabbage, finely shredded (about 4 cups) - 1 bay leaf - 1 teaspoon sea salt - Freshly ground black pepper - 3 tablespoons finely chopped fresh dill - 3 tablespoons finely chopped fresh flat-leaf parsley - Sour cream or creme fraiche Directions: - Put whole beets and water into a large pot over high heat and bring to a boil. - Reduce heat to low, cover, and cook 30 minutes. - Heat oil in a small skillet over medium heat. - Stir in onions and cook, stirring occasionally, until soft. - Stir in tomato and cook a few more minutes. - Add onion and tomato mix, potatoes, carrots, cabbage, bay leaf, salt, and pepper to soup pot, cover, and cook over low heat 1 hour. - Remove cooked beets with a fork and rinse under cold water to cool. - Peel and grate. - Stir grated beets, dill, and parsley into soup; continue cooking 10 minutes to blend flavors. - Serve garnished with sour cream or creme fraiche.
Apricots Baked With Rum Ingredients: - 3 tablespoons unsalted butter, plus butter for baking dish - 12 ripe fresh apricots, halved and pitted - 4 tablespoons sugar - 3 tablespoons dark rum - 1/2 pint vanilla ice cream Directions: - Preheat oven to 500 degrees. - Lightly butter a baking dish large enough to hold the apricots in a single layer. - Sprinkle the baking dish with a tablespoon of the sugar. - Arrange the apricots, cut side up, in a single layer in the dish. - Sprinkle with the remaining sugar and half the rum. - Dot with the three tablespoons of butter. - Bake 20 minutes, remove them from the oven and sprinkle with the remaining rum. - Set aside to cool 15 minutes. - Place a scoop of vanilla ice cream on each of six chilled plates. - Arrange four apricot halves on each plate and spoon any of the syrup in the baking dish over the ice cream. - Serve at once.
Tropical Reunion Ingredients: - 1 tablespoon pink peppercorns - Four 1-inch chunks of fresh pineapple - Ice - 2 ounces chilled brewed green tea - 1/2 ounce agave nectar - 1 grapefruit twist, for garnish Directions: - In a cocktail shaker, muddle the pink peppercorns. - Add the pineapple; muddle again. - Add ice, the tea and agave nectar; shake well. - Fine strain into an ice-filled double rocks glass. - Garnish with the twist.
Spiced-Cherry Cheese Ball Ingredients: - 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese Spread, softened - 1 pkg. (8 oz.) CRACKER BARREL Shredded Vermont Sharp White Cheddar Cheese - 1/2 cup dried cherries, chopped - 1/4 tsp. pumpkin pie spice - 1/2 cup finely chopped PLANTERS Pecans, toasted - RITZ Crackers Directions: - Mix cream cheese and cheddar until blended. - Stir in cherries and spice. - Shape into log; wrap in plastic wrap. - Refrigerate at least 2 hours. - Roll in nuts just before serving. - Serve with crackers.
Simnel Muffins Ingredients: - 250 g mixed dried fruit - 1 orange, juice and zest of, grated - 175 g butter, softened - 175 g golden caster sugar (superfine sugar) - 3 eggs, beaten - 300 g self-raising flour - 1 teaspoon mixed spice - 12 teaspoon freshly grated nutmeg - 5 tablespoons milk - 175 g marzipan - 200 g icing sugar - 2 tablespoons orange juice, for mixing - jelly beans or miniature chocolate egg, to decorate Directions: - Tip the fruit into a bowl, add the zest and juice and microwave on medium for 2 minutes (or leave to soak for 1 hour). - Line a 12 hole deep muffin tin with paper cases. - Heat oven to 180 degrees Celsius Beat together the butter, sugar, eggs, flour, spices and milk until light and fluffy, about 3-5 minutes. - Add the fruit and mix together well. - Half fill the muffin cases with the mixture. - Divide the marzipan into 12 equal pieces, roll into balls, then flatten with your thumb. - Put one into each muffin case and spoon the rest of the mixture over. - Bake for 25-30 minutes, until risen and golden. - Beat together the icing sugar and orange juice to make icing thick enough to coat the back of a wooden spoon. - Drizzle over the cooled muffins, then top each with jelly beans or chocolate mini eggs.
Turkey Enchiladas With Mole Sauce Ingredients: - 6 dried ancho chilies - 1 14 1/2 ounce can stewed tomatoes, drained - 1/4 cup sesame seeds, toasted - 1 tablespoon dried oregano - 18 teaspoon ground cloves - 18 teaspoon ground allspice - 1/4 teaspoon ground cinnamon - 6 cloves garlic, peeled - 1/2 small banana - 1/2 ounce unsweetened chocolate, melted Directions: - To make the sauce, place the chilies in a saucepan and cover with water. - Bring to a simmer and cook until tender, about 5 minutes. - Drain, reserving the liquid. - Stem and seed the chilies and place them in a blender with the tomatoes, sesame seeds, oregano, cloves, allspice, cinnamon, garlic, banana, chocolate and salt, plus 1/2 cup of the reserved cooking liquid. - Blend until smooth. - Scrape the mixture into a saucepan, stir in 1/2 cup water and simmer for 5 minutes. - Keep warm. - To make the enchiladas, preheat oven to 350 degrees. - Steam the tortillas until hot and pliable. - Place each tortilla on a work surface and arrange 1/4 cup of the turkey in a line down the center. - Top with 1/2 tablespoon of the onion and 1 tablespoon of the cheese. - Roll up and place seam side down in a shallow baking dish. - Repeat. - Spoon sauce over the tortillas and bake until heated through, about 15 minutes. - Serve immediately.
Pinon Cookies Ingredients: - 2 large eggs - 23 cup sugar - 1 cup flour, all-purpose - 1/4 cup pine nuts Directions: - Combine the eggs and sugar in a heavy saucepan and whisk constantly over low heat until the mixture is lukewarm and light in texture, about 3 to 5 minutes. - Remove from heat and whisk until cool; gradually stir in the flour until the batter is smooth. - Preheat oven to 375F (190C). - Butter 2 baking sheets and drop the batter by teaspoonfuls onto the pan, leaving about 1 inch between cookies. - Let sit 5 minutes. - Place 4 or 5 pine nuts on top of each cookie and let them sit another 5 minutes. - Bake for 12 to 15 minutes or until golden brown. - Remove from the baking sheets while still warm and let cool on racks.
Baked Ziti Ingredients: - 1 lb ziti pasta - 16 ounces ricotta cheese - 12 ounces mozzarella cheese (about 3 cups) - 3 cups marinara sauce - 12 cup parmesan cheese, grated Directions: - Preheat the oven to 350F Grease a 3-quart baking dish. - Cook the ziti in a large pot of salted boiling water until done, about 15 minutes. - Drain and transfer to a large bowl. - Stir the ricotta and 1 1/2 cups of mozzarella into the ziti. - Cover the bottom of the baking dish with 1 1/2 cups marinara sauce. - Spoon the ziti mixture over the sauce. - Cover with the remaining sauce. - Sprinkle with the remaining mozzarella. - Bake for 30 minutes, until hot and bubbling. - Remove from the oven and let stand for 10 minutes before serving.
Moist Cherry Ricotta Muffins Ingredients: - 1 cup ricotta cheese - 2 large eggs - 1 cup buttermilk - 1 tablespoon vanilla extract - 1/2 each lemon juice, freshly squeezed - 2 tablespoons butter, unsalted melted and cooled, plus 2 tablespoons canola oil or grape seed oil, or olive oil - 1 1/2 cups flour, all-purpose - 1/2 cup pastry flour, whole wheat or still use white flour - 1/2 cup brown sugar or up to 3/4 cup if you prefer sweeter - 2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 each lemon freshly grated zest - 123 cups cherries freshly pitted and chopped, if using frozen, do not let cherries thaw Directions: - Preheat oven to 350F (180C). - Coat a 12-cup muffin pan with cooking spray, or grease with butter, or line with paper cups. - Add the ricotta cheese and eggs into a medium bowl, whisking until well blended. - Pour the buttermilk, vanilla extract, lemon juice, butter and vegetable oil into the bowl, and whisk again until mix well. - Set aside. - In anther bowl, add the flour, sugar, baking powder, baking soda, salt, and lemon zest, whisking until well combined. - Pour the wet mixture into the dry mixture. - Mix until just incorporated. - Gently fold the cherries and juice into the batter. - Do not over mix. - Divide the batter evenly among the 12 muffin cups. - Bak the muffins until lightly browned and a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. - If using frozen cherries, the baking time is a few minutes longer. - Cool on a wire rack completely. - Store at an air-tight container for a few days or can be frozen well.
Quinoa with Rainbow Chard and Eggs Ingredients: - 2 Tablespoons Olive Oil, Or More As Needed, Divided - 7 cloves Garlic, Chopped, Divided - 1 cup Quinoa, Rinsed And Drained - 2 cups Vegetable Or Chicken Broth - 1 pinch Red Pepper Flakes - 8 ounces, weight Baby Bella Or Portabella Mushrooms, Sliced - 12 stalks Rainbow Chard, Chopped - 4 whole Eggs Directions: - Over medium heat, heat 1/2 tablespoon oil in a small pot. - Add half the garlic and cook for 1 minute. - Add quinoa and cook for 3-4 minutes. - Add broth to quinoa, bring to a boil, reduce heat and simmer, covered for 20 minutes or until liquid is absorbed and quinoa is fluffy. - In a pan heat 1 tablespoon olive oil over medium heat and cook remaining garlic with red pepper flakes for 1 minute. - Add sliced mushrooms and cook for 4-5 minutes. - Add a litte more oil if needed. - Add rainbow chard ends and cook for a couple minutes, then add remaining rainbow chard leaves. - Add salt and pepper to taste. - In a separate skillet over medium heat heat, drizzle olive oil or cooking spray. - Crack 4 eggs in the skillet and cook for a few minutes. - Mix quinoa with mushroom and rainbow chard mix. - Serve topped with a sunny side up egg. - Recipe adapted from Fuss Free Cookings Rainbow Chard, Kale & Quinoa Salad.
Turkey, Egg & Tomato Sandwich Bites Ingredients: - 1 slice bread (three-cheese semonlina) - 1 hard-boiled egg (sliced or diced) - 1 slice turkey breast - 1 slice tomatoes - salt - pepper - hot sauce (optional) Directions: - top bread with all ingredients - serve.
Chicken Salad with Black Beans Ingredients: - 1/4 cup black beans fermented chinese - 1 pound snow pea pods - 1/4 cup sherry dry - 1 cup chicken broth - 2 tablespoons garlic finely minced - 2 teaspoons ginger fresh, minced - 4 each chicken breast halves, boneless, skinless (boned) - 3 tablespoons vegetable oil - 2 tablespoons sesame oil optional - 1/4 bunch cilantro Directions: - SOAK THE BLACK BEANS IN WATER for 15 minutes. - Drain and discard water. - Meanwhile, cook the snow peas in boiling salted water for 30 seconds. - Immediately drain and plunge into ice water to chill. - Drain again, dry on a towel, cut lengthwise into thin julienne strips and set aside. - In a 2-quart saucepan, combine the black beans with the sherry and cook for 1 minute over high heat. - Add broth, garlic and ginger and bring almost to a boil. - Reduce heat to low, add the chicken breasts, cover and simmer 4 minutes. - Remove from heat and let the contents of the pan steep, covered, for 5 minutes. - Remove the chicken breasts to a plate and return the pan to the stove. - Place over medium heat and cook uncovered for 5 minutes, reducing the liquid by 13. - Pour the mixture into a mixing bowl, let cool for 10 minutes, then transfer the mixture to a blender. - Running the blender on medium, slowly add both oils. - When it's time to put dinner on the table, pour the sauce onto a platter, and place a pile of snow peas in the center of the plate. - Slice the chicken diagonally across the grain into thin strips. - Fan chicken breasts around the snow peas. - Arrange vegetables around the chicken and sprinkle with cilantro.
Turkey, Spinach & Asiago Panini with Garlic-Basil Mayo Ingredients: - 1/2 cups Mayonnaise - 4 Large Leaves Of Basil, Finely Chopped - 2 cloves Garlic, Finely Chopped - 12 slices Italian Bread - 2 cups Shredded Asiago Cheese - 1 pound Sliced Deli Roast Turkey - 2 cups Fresh Spinach Leaves - Extra Virgin Olive Oil, For Brushing Sandwiches Directions: - Heat panini grill. - Mix mayo, garlic and basil in a small bowl. - Spread a small amount of the mayo mixture on one piece of bread. - Top the mayo with about a 1/4 cup of cheese and two slices of turkey. - Cover the turkey slices with spinach leaves and sprinkle with a little more cheese (this will act as glue to keep the other piece of bread from slipping off the sandwich). - Spread another slice of bread with a small amount of mayo mixture and put on top of the sandwich, mayo side down. - Brush the outsides of the sandwich with olive oil and grill in the panini grill for 3-5 minutes or until golden. - Repeat with the remaining sandwiches.
Peanut Butter Snickers Giant Cookies Ingredients: - 12 cup sugar - 12 cup firmly packed brown sugar - 14 cup margarine or 14 cup butter, softened - 14 cup Butter Flavor Crisco - 12 cup peanut butter - 1 teaspoon vanilla - 1 large egg - 1 12 cups flour - 12 teaspoon baking powder - 12 teaspoon baking soda - 14 teaspoon salt - 10 small Snickers candy bars Directions: - Heat oven to 375. - In large bowl, combine sugar, brown sugar, butter, shortening and peanut butter; beat until creamy. - Add vanilla and egg. - Beat well. - In another bowl mix flour, baking powder, baking soda and salt. - Add flour mixture to peanut butter mixture and mix together well. - Shape 1/3 cup of dough around each candy bar, making sure that bar is completely covered. - Bake for 13-16 minutes or until golden brown. - Cool 10 minutes. - Remove from cookie sheets. - Cool completely.
Soft White Bread (Gluten Free) Ingredients: - 12 cup warm water - 2 teaspoons sugar - 4 teaspoons dry yeast, granuels - 1 12 cups water - 4 tablespoons butter, melted - 1 teaspoon vinegar, gluten-free - 3 eggs - 2 cups rice flour - 2 cups tapioca flour - 14 cup sugar - 4 teaspoons xanthan gum - 23 cup dry milk - 1 12 teaspoons salt Directions: - Mix the four liquid ingredients in a small bowl and let stand for 15 minutes. - Then mix above dry ingredients in a large bowl, and add the butter mixture and yeast mixture to the dry ingredients. - Beat on high for 2 minutes. - Use two small greased bread pans, as one large one seems to cause the bread to rise too high and become like a mushroom. - If desired brush with a mixture of egg and water, sprinkle sesame seed or poppy seeds over top, before baking. - Allow to rise in pan, then bake at 350 degrees 20 - 25 minutes. - Adjust time depending on size of loaves. - Can also be made as sandwich rolls, as indicated below: - use small individual pie tins (about 4 across, purchase in paper goods supply store, round out the bottom crease with your thumb and finger, or press the tin down on the bottom of a jar the appropriate size to round out the crease, these may be reused time and time again) spray the tins with cooking oil, divide dough to make about 12 sandwich rolls, place pie tins on two cookie sheets, allow to rise. - If desired brush with a mixture of egg and water, sprinkle sesame seed or poppy seeds over top, before baking. - Bake until nicely browned in 15 -20 minutes.
Toasted Pecan and Quinoa Pancakes with Cream Cheese Filling and Warm Fruit Compote Ingredients: - Cream Cheese Filling - - PHILADELPHIA Original Cream Cheese, softened - 2 cups Greek-style yogurt - 1/2 cup honey - 2 tsp. orange zest Safeway 1 lb For $0.79 thru 02/09 - Fruit Compote - 2 cups water, divided - 1 cup sugar - 2 cups Bing cherries, pitted - 4 each fresh peaches, peeled, pitted and sliced - 4 each fresh apricots, peeled, pitted and sliced - 2 Tbsp. gingerroot, grated - 4 tsp. cornstarch - Quinoa Pancakes - 2 qt. complete pancake mix - 1-1/2 qt. water - 1 qt. cooked quinoa - 2 cups toasted chopped pecans - 1/2 cup wheat germ - 2 Tbsp. ground cardamom Directions: - Cream Cheese Filling: Mix ingredients. - Refrigerate until ready to use. - Fruit Compote: Mix 1 cup water (or 1/4 cup water for trial recipe) and sugar in saucepan. - Bring to boil on medium heat; cook until sugar is dissolved, stirring occasionally. - Add fruit and ginger; stir. - Simmer on medium-low heat until fruit is tender. - Stir in combined cornstarch and remaining water; cook until sauce is translucent and slightly thickened, stirring frequently. - Keep warm. - Or cool, then refrigerate until ready to use. - Quinoa Pancakes: Combine pancake mix and water in large bowl. - Stir in quinoa, pecans, wheat germ and cardamom. - Heat lightly oiled 8-inch saute pan on medium-high heat. - Use #24 scoop to portion batter into pan; immediately spread each portion into 4-1/2-inch circle. - Cook 1 to 2 min. - on each side or until golden brown on both sides. - Repeat with remaining batter, brushing pan with oil as needed. - For each serving: Place 1 Quinoa Pancake on serving plate; spread with 2 Tbsp. - Cream Cheese Filling. - Repeat, then stack pancakes. - Top with a third pancake; top with a 1-Tbsp. - dollop of the remaining Cream Cheese Filling. - Drizzle with 1/3 cup warm Fruit Compote.
Green Soup Recipe Ingredients: - 4 lg. potatoes, peeled and cut into 1 inch chunks - 4 green onions, sliced - 2 c. coarsely sliced squash - 3 tbsp. butter - 3 c. vegetable stock or possibly chicken broth - 1 teaspoon dill weed - 1 1/2 c. lowfat milk - 1 c. plain yogurt Directions: - Saute/fry onions and potatoes for 10 min, then add in spinach, stock and dill. - Simmer, covered till potatoes are tender (about 30 min). - In blender or possibly food processor, puree soup a portion at a time, till smooth. - Return to pan and add in lowfat milk. - Reheat, then take off heat and add in yogurt. - Season to taste with salt and pepper. - Garnish with fresh dill. - Serves 6.
Roasted Beet Salad with Beet Greens and Feta Ingredients: - 6 tablespoons extra-virgin olive oil - 2 1/2 tablespoons red wine vinegar - 1 tablespoon minced garlic - 7 medium-large beets (about 3 inches in diameter) with greens - 1 cup water - 2 tablespoons chopped drained capers - 3/4 cup crumbled feta cheese (about 3 ounces) Directions: - Preheat oven to 375F. - Whisk oil, vinegar and garlic in small bowl to blend. - Season dressing generously with salt and pepper. - Cut green tops off beets; reserve tops. - Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. - Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. - Peel beets while warm. - Cut beets in half and slice thinly. - Transfer to large bowl. - Mix in capers and 1/4 cup dressing. - Season with salt and pepper. - Cut stems off beet greens; discard stems. - Wash greens. - Transfer greens, with some water still clinging to leaves, to large pot. - Stir over high heat until just wilted but still bright green, about 4 minutes. - Drain greens; squeeze out excess moisture. - Cool; chop coarsely. - Transfer greens to medium bowl. - Toss with enough dressing to coat. - Season to taste with salt and pepper. - Arrange beets in center of platter. - Surround with greens; sprinkle with feta. - Drizzle with any remaining dressing.
Roast Tarragon Chicken and Vegetables Ingredients: - 2 ounces butter, softened - 1 garlic clove, minced - 2 tablespoons fresh tarragon, chopped - 1 chicken - 1 lemon - 1 lb new potato, medium-large ones - 9 ounces baby carrots - 2 tablespoons olive oil - 2 leeks - salt and pepper Directions: - Place the butter, garlic and tarragon in a small bowl, add seasoning and mix together. - Prepare the chicken. - Using your hands, and starting from the neck end of the bird, carefully loosen the skin around the chicken breasts. - Spread the tarragon butter all over the breasts and pull the skin back down tightly. - Cut the lemon in half and put both pieces in the cavity of the chicken. - Place the bird in a large roasting tin. - Preheat the oven to 400F. - Wash the potatoes, cut them in half and parboil them in salted water for 5 minutes Drain the potatoes and arrange around the chicken with the carrots. - Drizzle with the oil, season and cook the chicken and vegetables for 30 mins on the middle shelf of the oven. - Trim and wash the leeks and cut them into large chunks. - Add to the roasting tin, baste with the pan juices and cook for a further 30-40 mins, until the chicken is cooked and the vegetables are tender. - Carve the chicken into thick slices and serve immediately with the roasted veegtables and with the pan juices poured over.
Goat Cheese and Green Onion Pan Souffle Ingredients: - 3 eggs, separated - 1/3 cup (packed) soft fresh goat cheese (such as Montrachet) - 1/2 cup half and half - 1/3 cup all purpose flour - 1/2 teaspoon salt - 1/4 teaspoon pepper - 3 tablespoons chopped green onions - 1 tablespoon chopped fresh tarragon or 1 teaspoon dried - 1 tablespoon butter Directions: - Preheat oven to 400F. - Whisk yolks and cheese in medium bowl to blend. - Whisk in half and half. - Add flour, salt and pepper; whisk until smooth. - Mix in green onions and tarragon. - Beat whites in another medium bowl until stiff but not dry. - Gently fold whites into cheese mixture in 2 additions. - Melt butter in heavy 9-inch ovenproof skillet (with about 4-cup capacity) over medium-high heat. - Tilt skillet to coat evenly with butter. - Pour souffle mixture into hot skillet. - Bake souffle until puffed and golden, about 20 minutes. - Serve immediately.
Blueberry Peach Coffee Cake Recipe Ingredients: - 1 pkg. blueberry muffin mix - 1 (1 lb.) can peaches - 1/4 c. sugar - 1/4 c. flour - 1/2 teaspoon cinnamon - 1/4 stick butter Directions: - Wash and drain blueberries and peaches. - Mix muffin batter as directed except don't mix in blueberries. - Spread batter in 8 inch pan. - Top with blueberries, peaches and cinnamon, sugar flour mix. - Bake at 400 degrees for 25 min.
Raspberry filling Ingredients: - 2 1/2 cup Raspberries (300g fresh or 340g frozen) - 3 tbsp sugar - 1 tbsp warm water - 2 tbsp cornstarch Directions: - Whisk together warm water and cornstarch. - Set aside. - Combine the raspberries and sugar in small saucepan over low-medium heat. - Stir and allow raspberries to break down, about 10 min. - (Optional) strain out seeds if desired. - Return to saucepan. - Add cornstarch/water. - Gently simmer until sauce begins to thicken. - Set aside to come to room temp before using. - Can keep chilled in fridge.
Simple Snap Pea Salad Ingredients: - 1 lb. (450 g) sugar snap peas, stemmed, strings removed - 2 radishes, cut lengthwise in half, then crosswise into thin slices - 1/2 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper - 1/4 cup Kraft Italian Zesty Lime Dressing - 1/4 tsp. coarsely ground black pepper Directions: - Fill large bowl with ice water. - Cook snow peas in large saucepan of boiling water 45 sec; drain. - Immediately add peas to ice water; let stand until cooled. - Drain peas; place in large bowl. - Add radishes, cheese and dressing; mix lightly. - Sprinkle with pepper.
Peanut Butter Oatmeal Cookies Ingredients: - 1 cup soft no-salt butter - 2 cups brown sugar - 3 eggs - 1 teaspoon vanilla (I always put two) - 2 cups peanut butter - 2 cups flour - 2 cups rolled oats - 1 teaspoon baking soda - 1 teaspoon cinnamon - 12 teaspoon salt Directions: - Preheat oven to 350 - Cream together the butter and sugar. - Add eggs and combine. - Add the vanilla and combine. - In a separate bowl, mix together the flour, the oats, the baking soda, the cinnamon and the salt. - Add the dry to the wet and mix together just until the flour can't be seen, try not to over mix. - Scoop out tablespoon-sized balls of dough and plop onto a cookie sheet. - Bake for 10-12 minutes. - Let cool and then share and enjoy! - : ).
No Heavy Cream Egg Tarts Ingredients: - 2 sheets Frozen puff pastry - 3 Eggs - 6 tbsp Sugar - 200 ml Milk Directions: - Whip the eggs and sugar thoroughly in a bowl. - Mix in the milk. - Take out the frozen puff pastries from the freezer to defrost. - Once the puff pastries have become slightly soft, roll out into a rectangle, cut into thirds, and transfer onto the mold (just use aluminum cups ). - Send the mixture through a strainer and pour into the cups. - Bake for 25 minutes in a 180C oven.
Rockin' Baked Beans Ingredients: - Extra-virgin olive oil - 1 large onion, cut into 1/2-inch dice - 1 green pepper, stem, seeds and pith removed, cut into 1/4-inch dice - Large pinch crushed red pepper flakes - Kosher salt - 4 garlic cloves, smashed and finely chopped - 2 links Italian sausage, casing removed and crumbled - 1/2 cup tomato paste - 1 teaspoon cumin seeds, toasted and ground - 2 tablespoons Dijon mustard - 2 tablespoons apple cider vinegar - 2 tablespoons molasses - 2 (28-ounce) cans navy beans - 1 1/2 cups water, plus 1 cup - 5 slices bacon Directions: - Coat an oven-safe pot with olive oil and put over medium-high heat. - Add the onions, peppers and crushed red pepper flakes. - Season with salt, to taste, and cook until the onions and peppers are soft and aromatic, about 8 to 10 minutes. - Add the garlic and cook for another 2 to 3 minutes. - Preheat the oven to 375 degrees F. - Add the sausage and use a spoon to help break it apart. - When the sausage is brown, add the tomato paste and cumin and cook for 4 to 5 minutes. - Stir in the Dijon, apple cider vinegar, and molasses, then add in the beans and 1 1/2 cups of water. - Taste and season with salt, if needed. - Bring to boil, then reduce the heat and simmer the beans until they are nice and thick and taste really good, about 15 to 20 minutes. - After 20 minutes, add the remaining cup of water. - Top the beans with the bacon slices. - Bake until the beans are nice and thick and the bacon is crispy, about 25 to 30 minutes. - Remove from the oven and serve.
Baked Feta Ingredients: - 1 pkg. (8 oz.) ATHENOS Traditional Feta Cheese - 2 Tbsp. chopped roasted red peppers - 1 Tbsp. extra virgin olive oil - dash freshly ground black pepper - 2 lemon wedges Safeway 4 ct For $5.00 thru 02/09 - RITZ Crackers Directions: - Heat oven to 350F. - Place cheese in baking dish; top with next 3 ingredients. - Bake 10 to 12 min. - or until heated through. - Squeeze lemon wedges over cheese. - Serve warm with crackers.
Pancake Noodles With Chestnut Mushrooms Ingredients: - 100 g plain flour - 1 egg - 55 ml milk - 1 12 teaspoons chives, chopped - salt & freshly ground black pepper - 1 tablespoon vegetable oil, to grease - 1 tablespoon olive oil - 12 onion, chopped - 150 g chestnut mushrooms, cleaned and halved - 1 garlic clove, chopped - 2 tablespoons double cream - 1 tablespoon white wine - 1 tablespoon fresh chives, to garnish Directions: - For the noodles, whisk together the noodle ingredients (except the vegetable oil) in a bowl to make a batter that is the consistency of double cream. - Heat a small frying pan and grease with oil-soaked kitchen towel. - Pour half of the batter into the pan, swirling around to cover the base and then tipping out the excess. - Cook for 1-2 minutes per side and slide onto a warm plate. - Repeat this process with the remaining batter. - Layer the pancakes neatly on top of each other. - Roll them up as a group and cut into 1cm/ 1/2in slices then set aside. - For the sauce, heat the oil in a deep frying pan and add the onion, mushrooms and garlic. - Stir and cook for 2-3 minutes, until the onions are softened. - Add the rest of the sauce ingredients and bring to the boil. - Reduce the heat and simmer for five minutes. - Place the pancake noodles into a large bowl. - Add the sauce and toss with the noodles. - Serve warm, garnished with whole chives.
Marillen Knoedel Ingredients: - 1 3/4 pounds potatoes - 13 pound flour, all-purpose - 113 ounces cream of wheat cereal - 2 large eggs - 12 ounces butter - 1 teaspoon salt - 1 pinch nutmeg - 27 ounces apricots fresh - 3 ounces butter - 1 x cinnamon sugar - 1 x sugar cubes Directions: - On the day before, cook and peel and grate the potatoes. - Mix in the flour, cream of wheat, eggs butter, salt and nutmeg. - Knead well and roll out on a well floured board, about 1 cm thick and cut into 3x3 inch squares. - Wash the apricots and remove the stones. - Put a cube of sugar in place of the stone, put the apricot back together and place in the middle of the square. - Fold the dough over and with well-floured hands knead it into a dumpling. - Finish all squares the same way. - Bring a pot of water to a boil (with a pinch of salt) and slide in the bottom) for about 6 to 8 minutes. - Shake the pot gently so they don't get stuck. - They are done when they drop to the bottom. - Serve them hot ripped open at once with cinnamon sugar on top.
Sticky Date Cheesecake Slice with Caramel Fudge Sauce Ingredients: - 100 g butternut snap biscuits, crushed - 20 g butter, melted - 375 g PHILADELPHIA Cream Cheese, softened - 1/3 cup caster sugar - 1 teaspoon vanilla - 1 egg - 2 teaspoons plain flour - 5 (125g) fresh dates, chopped - 1 cup brown sugar, firmly packed - 80 g butter, extra - 1/3 cup cream - cream, extra, to serve Directions: - COMBINE the biscuit crumbs and butter in a bowl. - Press mixture into the base of a greased and lined 9cm x 20cm loaf pan. - Chill. - BEAT the PHILLY, sugar and vanilla with an electric mixer until smooth. - Beat in the egg then stir through the flour and dates. - Pour filling into prepared base and bake in a moderately slow oven 160 degrees C for 25 minutes or until just set. - Cool in the oven with door ajar. - Chill. - COMBINE brown sugar, extra butter and cream in a small saucepan, stirring over a low heat 5 minutes until thickened. - Cut the cheesecake into thick slices and place on serving plates with a drizzle of sauce and a dollop of cream. - Serve immediately.
Stir-Fried Beef on Noodle Pancake Ingredients: - 6 ounces thin egg noodles - 1 lb beef flank steak, sliced across the grain into thin slivers - 1 slice fresh ginger, minced (quarter-sized) - 1 garlic clove, minced - 2 medium carrots, pared, cut into thin julienned slivers - 2 celery ribs, cut into thin julienned slivers - 12 teaspoon dried red pepper flakes - 3 tablespoons low sodium soy sauce - 2 tablespoons rice wine vinegar - 1 tablespoon sugar - 6 tablespoons vegetable oil - 2 teaspoons oriental sesame oil Directions: - Heat 3 inches of water in medium saucepan to boiling. - Add noodles and boil 3 minutes. - Pour into sieve, rinse with cold water, and drain well. - Toss beef, ginger, garlic, red pepper flakes, and 2 T. soy sauce in mixing bowl. - Let stand. - Mix remaining 1 T. soy sauce, the vinegar, and sugar in small bowl. - Heat 2 T. oil in 9-inch nonstick skillet over medium-high heat. - Add noodles and spread evenly in pan. - Cook until bottom is golden and crusty, 8-10 minutes. - Slide pancake onto skillet lid. - Add 1 T. oil to skillet and heat. - Carefully flip pancake into skillet and cook until second side is golden and crusty, about 5 minutes. - Slide pancake onto serving plate. - Cover with foil to keep warm. - Add 2 T. oil to same skillet and heat over high heat. - Drain beef and add to skillet. - Stir-fry just until beef no longer looks raw, 3-4 minutes. - Remove beef with juices to bowl. - Add remaining 1 T. oil to skillet and heat over high heat. - Add carrots and celery and stir-fry until crisp-tender, about 2 minutes. - Return beef to skillet, pour in vinegar mixture, and toss quickly to combine. - Spoon beef mixture noodle pancake and serve.
Chicken Chili Cheese Enchiladas Recipe Ingredients: - 2 c. bite-size cooked chicken - 2 1/2 c. grated monterey jack cheese (divided into 1 1/2 c. + 1 c.) - 1/2 c. minced red onion - 10 (7 inch) flour tortillas - 2 tbsp. butter and flour, each - 2 c. chicken broth - 1 1/2 c. lowfat sour cream - 1 or possibly 2 cans (4 ounce.) diced green chilies - 1/2 c. sliced green onions Directions: - Mix chicken, 1 1/2 c. cheese, red onion; place 1/3 mix on each tortilla, roll up side by side in 13 x 9 inch baking dish. - Make thickened sauce with butter, flour and chicken broth. - Remove sauce from heat, mix in lowfat sour cream and chilies. - Pour sauce over tortillas. - bake uncovered 15 min at 350 degrees (till warm). - Sprinkle remaining cheese and green onions and bake till cheese melts.
Easy Pasta E Fagioli (Easy Pasta & Beans Ingredients: - 3 cups spaghetti sauce - 1 cup celery, sliced - 1 (16 ounce) can navy beans, well rinsed and drained - 12 ounces elbow macaroni, uncooked - 14 cup parmesan cheese, grated (Romano may be substituted) Directions: - Heat spaghetti sauce and celery over medium heat until it starts to boil, stirring occasionally. - Reduce heat and simmer five to seven minutes or until celery is crisp tender. - Stir beans into sauce. - Cook until beans are heated through; keep hot. - Meanwhile cook pasta as package directs; drain water. - Toss the sauce with beans on the pasta. - Top with cheese.
Low-Fat Flag Cake Ingredients: - 2 pt. strawberries Safeway 1 lb For $3.99 thru 02/09 - 1 pkg. (13.6 oz.) prepared fat-free pound cake, cut into 12 slices - 1-1/3 cups blueberries, divided - 1 tub (12 oz.) COOL WHIP FREE Whipped Topping, thawed Directions: - Slice 1 cup of the strawberries; set aside. - Halve remaining strawberries; set aside. - Line bottom of 13x9-inch baking dish with cake slices. - Top with sliced strawberries and 1 cup of the blueberries. - Spread whipped topping evenly over berries. - Place strawberry halves and remaining 1/3 cup blueberries on whipped topping to create a flag design. - Refrigerate until ready to serve.
Hawaiian Corn Dogs Ingredients: - 6 hot dogs, corndogs - 1 cup pineapple sauce - 12 cup coconut, toasted lightly browned Directions: - Bake corn dogs according to package directions. - To make pineapple sauce, combine 1/2 cup sugar, 1 Tablespoon cornstarch, 1/8 teaspoon salt in saucepan, stirring with a whisk. - Stir in 1 cup pineapple juice, 2 Tablespoons fresh lemon juice and 3 large eggs. - Bring to a boil over medium heat, stirring constantly with whisk. - Reduce heat, and simmer 1 minute or until thick, stirring constantly. - Remove from heat; add 2 Tablespoons of butter, stirring gently until butter melts. - Pour into a shallow dish and let cool slightly until a little thick. - Coat corn dogs in warm pineapple curd and roll in toasted coconut. - Eat.
Double-Berry Cream Cake Ingredients: - 1 loaf butter pound cake - 1/2 c. strawberry jam - 1 c. sliced strawberries - 1/2 c. blackberry jam - 1 c. blackberries - 4 c. Whipped topping - Fresh mint sprigs (optional) Directions: - Slice pound cake lengthwise into 3 equal layers. - Set top two layers aside. - Spread strawberry jam on bottom layer and top with strawberries. - Gently press second layer onto strawberries. - Spread second layer with blackberry jam and top with blackberries. - Gently press remaining cake layer onto blackberries. - Frost top and sides of cake with whipped topping. - Garnish with additional strawberries, blackberries and fresh mint leaves.
Satoimo Taro Tumbles Ingredients: - 500 grams Taro root - 400 ml Water - 1 tbsp Sugar - 2 tbsp Mirin - 3 tbsp Soy sauce Directions: - Rub salt into the taro potatoes. - Simmer over low heat for 5 minutes, then rinse with water. - Add the water and other ingredients, then cook over medium heat, stirring occasionally to evenly flavor. - Once the water comes to a boil, reduce to low heat and simmer until the liquid reduces.
Pea, Cheese and Pasta Salad Ingredients: - 2 qt. Frozen peas, thawed, drained - 2 qt. Small shell pasta, cooked - 1 qt. MIRACLE WHIP Dressing - 1 qt. KRAFT CHEDASHARP Pasteurized Process American Cheese Loaf, cubed - 2 cups celery, chopped - 1/2 cup red onions, chopped Directions: - Mix all ingredients in large bowl until well blended; cover. - Refrigerate several hours or until chilled. - Stir before serving.
Chocolate Ganache Ingredients: - 2 cups heavy cream - 1 1/2 pounds bittersweet chocolate, chopped into small pieces Directions: - Heat the cream until it just comes to a simmer. - Remove from the heat. - Place the chocolate in a heat-proof bowl. - Pour the cream over the chocolate. - Allow to sit for about 10 to 15 seconds. - Then, whisk until the chocolate is melted and the mixture is smooth. - Allow to cool slightly, stirring occasionally. - Mixture should be a little thick, but still pourable. - Place the cake on a metal rack set over a sheet pan. - Pour the chocolate ganache over the cake and smooth the top and sides with a palette knife. - Let set for 1 hour.
Pizza Roll-Ups Ingredients: - 2 cups Robin Hood Nutri Flour Blend - 4 teaspoons baking powder - 1 teaspoon salt - 12 cup Crisco shortening - 1 cup 2% Carnation Evaporated Milk - 1 cup prepared tomato sauce - 1 12 cups mozzarella cheese, grated - 14 red pepper, chopped - 14 cup zucchini, chopped - 14 cup broccoli, chopped - 14 cup cherry tomatoes, halved - 4 ounces roast turkey, thinly sliced (optional) Directions: - Preheat oven to 425F Line a baking sheet with parchment paper. - CRUST: Combine flour, baking powder and salt in a large bowl. - Cut in shortening until mixture resembles coarse meal. - Add evaporated milk, stirring with a fork until rough dough forms. - Turn out on lightly floured surface and knead until smooth, about 30 seconds.,. - Divide dough into 2 pieces. - On a floured surface, roll each piece into a 16-inch circle. - Cut each circle into 4 wedges. - Spread on tomato sauce, sprinkle cheese and favorite ingredients. - Roll up each wedge tightly from the wider edge inches Place on prepared baking sheet. - Sprinkle with 1 Tbsp grated cheese. - Bake in preheated oven 15 minutes, until crust is golden brown. - Remove from oven and let cool about 5 minutes before serving. - NOTE: Serve some extra tomato sauce to use for dipping.
Chicken and Root Vegetable Soup Ingredients: - 1 tbsp. butter - 1 cup onion, finely chopped - 1 lb. chicken breast, boneless, skinless, cut into 1/2-inch cubes - 3 md. potatoes, peeled and cut into 1/2-inch cubes - 1 md. turnip, peeled and cut into 1/4-inch cubes - 1/2 lb. carrots, peeled and cut into 1/4-inch cubes - 1 parsnip, scraped and cut into 1/4-inch cubes - 2 lg. leeks, finely diced (white part only) - 5 cups chicken broth - Salt and pepper, to taste Directions: - In heavy saucepan or Dutch oven heat butter or margarine. - Cook onion, stirring, until it wilts. - Add chicken; stir. - Drain potatoes. - Add to chicken and onions, along with turnip, carrots, parsnip and leek. - Cook, stirring, about 2 minutes. - Add broth, salt and pepper. - Bring soup to boil. - Reduce heat; partially cover. - Simmer for 30 minutes.
Dried Beef Cheese Ball Recipe Ingredients: - 3 ounce. pkg. dry beef - 8 ounce. pkg. cream cheese - 1/4 c. Parmesan cheese - 1/4 c. minced pimiento pcs or possibly olives - 2 teaspoon prepared horseradish Directions: - Blend with hands and form into a ball, chill.
Pig's Chile De Arbol Salsa Ingredients: - 5 arbol chiles - 1 small onion - 2 tablespoons granulated garlic - 1 (15 ounce) can diced tomatoes - 2 cups of chopped fresh cilantro - 1 teaspoon oil - 2 teaspoons lemon juice Directions: - add the chiles and onion to a food processor and chop finely. - add to your other ingredients.blend and chill for at least an hour. - this is a great dip with chips -- and an excellent addition to foil packs of fish or chicken cooked in the oven or grill !
Mary's Cinnamon Rolls Recipe Ingredients: - 1 c. water - 2 dry yeast cakes - 2 sticks butter - 2 Large eggs - 1 c. raisins - 1 1/2 c. lowfat milk - 1 c. sugar - 1 teaspoon salt - 5 1/2 - 6 c. flour Directions: - Scald lowfat milk, add in butter and water. - When cooled to lukewarm, add in yeast and mix well. - Add in salt, sugar and well beaten Large eggs. - Add in raisins and sufficient flour to make a soft dough which can be handled. - Knead on floured board till smooth and elastic, adding more flour as necessary. - Place in greased bowl, grease top of dough, cover with a cloth and allow to rise till double in size (1 - 1 1/2 hrs). - Punch down, roll in rectangle 1/2 inch thick. - Spread top with butter, sprinkle with sugar and cinnamon. - Roll up like a jelly roll pressing edge down firmly. - Cut in slices 1 inch thick. - Place cut side down on greased shallow baking dish. - Let rise till double in size and then bake at 425 degrees for 12-15 min. - (Or possibly bake 8 min, cold and put in freezer for future use. - Thaw about 1 hour and then bake till brown at 425 degrees for 12- min.)
Tomato Tortellini Soup Ingredients: - 2 (14 ounce) cans reduced-sodium vegetable broth - 1 (9 ounce) packagerefrigerated tortellini - 0.5 (8 ounce) container cream cheese with chives - 1 (11 ounce) can condensed tomato soup or 1 (11 ounce) can tomato bisque soup - snipped fresh chives Directions: - In medium sauce pan bring broth to boiling, add tortellini, reduce heat. - Simmer, uncovered, for 5 minutes. - In a bowl whisk 1/3 cup of hot broth into cream cheese mixture, spread until smooth. - Return all to saucepan and heat through. - Sprinkle with chives if desired.
Sweet Orange-Teriyaki Beef & Vegetable Kabobs Ingredients: - 1 lb boneless beef top sirloin steak, cut 1 inch thick - 1 summer squash, cut in 1-inch pieces or 12 baby yellow pattypan squash - 1 medium red bell peppers or 1 medium green bell pepper, cut into 1-1/2-inch pieces - 4 wooden skewers, soaked before using - 12 cup teriyaki marinade, & sauce - 13 cup orange marmalade - 1 -2 teaspoon sriracha hot chili sauce - 1 large garlic clove, minced Directions: - Cut beef steak into 1-1/4-inch pieces. - Combine marinade ingredients in small bowl, stirring well. - Reserve 2 tablespoons marinade. - Place half of remaining marinade and beef in ziplock bag; turn to coat. - Place remaining marinade, squash and bell pepper in another food-safe plastic bag. - Close bags securely; refrigerate 30 minutes to 2 hours, turning occasionally. - Remove beef and vegetables from marinade; discard marinade. - Alternately thread beef and vegetables evenly onto four 15-inch metal skewers. - Place kabobs on grid over medium, ash-covered coals. - Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally and brushing kabobs generously with reserved 2 tablespoons marinade.
Grits and Greens Ingredients: - 1 lb pork sausage - 1 chopped red bell pepper - 1 small onion, grated - salt - 5 cups spinach (can use any green desired, or a mix) - 2 cups low-fat milk - 1 (14 ounce) can chicken broth - 1 14 cups uncooked quick-cooking grits - 1 tablespoon butter, cut into pieces - 12 teaspoon pepper - 18 teaspoon ground red pepper - 18 teaspoon nutmeg Directions: - Brown sausage in large skillet. - Add bell pepper, onion and salt to taste. - Sautee 3-4 minutes or until peppers are crisp tender. - Add spinach and cook until wilted. - Remove from heat. - Combine milk and broth in saucpan and bring to a boil. - Slowly add grits, stirring constantly. - Cover, reduce heat and simmer 5 minutes or until grits are thickened and tender, stirring frequently. - Stir in butter, black and red pepper and nutmeg. - Remove from heat and add to sausage mixture, combining well. - Taste and season with more salt if desired. - Serve immediately.
Uighur Style Lamb Kebabs Ingredients: - 2 lbs lamb (make sure to reserve some of the fat) - 18 cup cumin powder (to sprinkle on meat) - 18 cup red chili powder (to sprinkle on meat) - salt Directions: - Soak some bamboo skewers in water. - Light the grill and let the coals burn down to red while youre prepping the meat. - Cut the meat into little chunks, for dinner sized kebabs, make the meat chunks 1 cubes; for a fun snack during a party, cut them to 1 by 1/2 oblong rectangles. - Assemble the skewers. - Spear two chunks of meat and then one of fat, and then two more chunks of meat. - The fat is not meant to be eaten; it is there to keep the meat moist. - To marinate, sprinkle a coating of chili powder, cumin powder and salt on the kebabs to marinate while the grill is heating. - When the coals are ready, lay the lamb skewers on the grill. - Keep a glass of water next to the grill to quench any grease fires when the melting fat flares up. - Sprinkle more spices on. - If youre using lean meat, brush the meat with a little oil before sprinkling spices. - Check for desired doneness, then remove from grill and eat. - Serve with a side of nan bread (toasted sesame bagels are a good US substitute! - ).
Beef Franks with Banana Pepper-Mustard Ingredients: - 4 OSCAR MAYER Bun-Length Beef Franks - 2 Tbsp. GREY POUPON Country Dijon Mustard - 2 Tbsp. KRAFT Real Mayo Mayonnaise - 2 Tbsp. drained jarred banana pepper rings, chopped - 4 hot dog buns - 1 cup shredded lettuce - 1 tomato, cut into 12 wedges Safeway 1 lb For $1.29 thru 02/09 Directions: - Heat franks as directed on package. - Meanwhile, combine mustard, mayo and peppers. - Fill buns with franks; top with lettuce, tomatoes and mustard mixture.
Chocolate Cinnamon Bread With Sugar Crust Ingredients: - 12 cup butter, room temperature - 1 14 cups sugar - 3 large eggs - 1 cup all-purpose flour - 23 cup cocoa powder - 1 teaspoon cinnamon - 12 teaspoon salt - 12 teaspoon baking soda - 14 teaspoon baking powder - 12 cup buttermilk - 2 tablespoons water - 1 teaspoon vanilla extract - 14 cup sugar - 12 teaspoon cinnamon - 12 teaspoon cocoa powder - 1 pinch ground cloves Directions: - Preheat the oven to 350F and thoroughly grease a 9x5? - loaf pan. - In a large bowl, cream together butter and sugar. - Beat in eggs one at a time, waiting until the previous egg has been completely incorporated before adding the next. - In a medium bowl, sift together all purpose flour, cocoa powder, cinnamon, salt, baking powder and baking soda. - In a measuring cup, whisk together buttermilk, water and vanilla extract. - Working in two or three additions, alternately add the flour mixture and the buttermilk mixture to the sugar mixture. - Begin and end with an addition of the flour mix. - Pour batter into prepared loaf pan. - In a small bowl, whisk together topping ingredients: sugar, cinnamon, cocoa powder and ground cloves. - Sprinkle evenly on top of the loaf cake. - Bake at 350F for about 50 minutes, or until a toothpick inserted into the center comes out clean. - Allow cake to cool in pan for 10-15 minutes, then run a knife around the edge and turn out onto a wire cooling rack. - Cool completely before slicing.
Zucchini con Mozzarella Ingredients: - 3 slices bacon, cut into 1-inch pieces - 1 onion, chopped - 3 cloves garlic, minced - 6 small zucchini, sliced - 4 ripe tomatoes, diced - 1 cup marinara sauce - 1 cup shredded mozzarella cheese - 12 cup freshly grated parmesan cheese Directions: - In a large pan, cook bacon just until fat begins to render and bacon softens. - Add the onion and garlic and cook until onion is tender. - Place some zucchini in a single layer across the bottom of pan. - Top with some tomatoes. - Repeat layering until all vegetables are in the pan. - Simmer, covered, on medium-low heat, for 5-10 minutes, then turn vegetables with spatula to brown and cook the other side. - Top vegetables with marinara sauce and cheeses, and continue to cook, covered, for 5-10 minutes more or until vegetables are tender and cheese is melted.
Delicious and Nutritious Tetrazzini Ingredients: - 1 lb 97% fat free ground turkey - 2 chicken breasts, cubed - 12 red pepper, chopped small - 12 yellow pepper, chopped small - 2 teaspoons minced garlic or 2 garlic cloves, finely chopped - 1 small onion, finely chopped - 1 zucchini, sliced thick then chopped small (1/2 green and 1/2 yellow for added color) - 1 teaspoon olive oil - 1 (8 ounce) can low-fat cream of mushroom soup - 1 cup parmesan cheese - 1 tablespoon butter or 1 tablespoon margarine - 1 teaspoon crushed red pepper flakes (optional) - 14 cup low-fat cream cheese or 14 cup fat free cream cheese - 14 cup low-fat milk or 14 cup nonfat milk - 14 cup water - 1 lb whole grain noodles (your choice) Directions: - In a large sauce pan, add oil, cubed chicken, turkey, chopped peppers, garlic, zucchini and onion. - Cook till meat is fully cooked and vegetables are tender. - In a separate pot cook noodles according to directions. - When meat mixture is fully cooked, add mushroom soup, water, cream cheese, butter, milk parmesan cheese and crushed red pepper. - Stir well until cream cheese is melted. - You want the sauce to be similar consistency to spaghetti sauce. - Add more milk if needed. - Drain noodles and add to sauce mixture. - Stir well coating noodles thoroughly and serve. - Add additional parmesan cheese if desired.
Spiced Lentil Pati Ingredients: - 4 ounces red lentils - 1 tablespoon vegetable oil - 1 onion, peeled and chopped - 1 garlic clove, peeled and crushed - 1 teaspoon ground coriander - 1 teaspoon paprika - 12 inch gingerroot, peeled and freshly grated - 1 lemon, juice and zest of - salt and pepper (to taste) - 1 tablespoon fresh coriander, chopped Directions: - Place the lentils in a pan with twice their volume of water and cook, covered, until they are tender and have absorbed all the water. - Heat the oil in a frying pan and cook the onion until soft but not coloured. - Stir in the garlic, ground coriander, paprika and ginger and cook for a further 2 minutes. - Beat this mixture into the lentils with the lemon zest and juice and season well. - When cool, stir in the fresh coriander and serve.
Pumpkin Ice Cream Pie Ingredients: - 1 (9 inch) graham cracker crust - 1 quart vanilla ice cream - 1 cup canned pumpkin - 12 cup brown sugar - 1 teaspoon cinnamon - 18 teaspoon salt - 14 teaspoon ground nutmeg - 14 teaspoon ground cloves - pecans (for garnish) (optional) Directions: - In large bowl soften ice cream. - Beat in remaining ingredients until smooth. - Pour into ready made graham cracker crust.If desired garnish with nuts. - Freeze until firm 4 or 5 hours. - Let stand at room temp a bit to soften slightly before serving. - Cook time is the time for pie to freeze, may vary.
Onion Gravy - Sauce Ingredients: - 2 large onions, sliced - 1 tablespoon flour - 2 cups water - 1 tablespoon vegemite - 2 tablespoons tomato sauce - 2 teaspoons Worcestershire sauce Directions: - Heat a little oil in a frypan and saute onion until browned a little and cooked through. - Add flour and cook for 1-2 minutes. - Stir in combined remaining ingredients and heat until thickened stirring constantly.
Lime Drop Ingredients: - 1 1/2 cups plus 2 tablespoons fresh lime juice - 1/4 cup superfine sugar - 2 tablespoons chopped fresh ginger - Crushed ice - 1 1/2 cups gin - 4 thinly sliced lime rounds Directions: - In a large shaker, muddle 1/4 cup of the lime juice with 2 tablespoons of the superfine sugar and the ginger. - Fill the shaker with crushed ice, then add 1 1/4 cups of the lime juice and the gin; shake the drink vigorously. - Pour the remaining 2 tablespoons of lime juice and 2 tablespoons of sugar into 2 bowls. - Dip the rims of 4 cocktail glasses first in the lime juice and then in the sugar. - Strain the cocktail into the glasses; garnish with the lime rounds.
Flavorful Tomato Soup Ingredients: - 2 (14 ounce) cans chicken broth - 3 cups tomato juice - 1 teaspoon dried oregano leaves - 12 teaspoon garlic powder - 14 teaspoon pepper Directions: - In large saucepan mix broth, tomato juice, oregano, garlic powder, and pepper. - Over medium-high heat, heat to a boil. - Cook 10 minutes then serve.
Quick and Easy Salsa Ingredients: - 1 can mexican Rotel tomatoes & chilies - 1 can hot or mild Rotel tomatoes & chilies - 1 small yellow onion - 2 large tomatoes - 1 -3 diced serrano pepper (1 for mild, 3 for hot!) - 1 12 teaspoons minced garlic - 14 cup fresh cilantro (diced leaves only) - 2 tablespoons fresh lime juice - 1 dash lemon pepper - 12 teaspoon cayenne pepper - 1 dash chili powder - spice essence - kosher salt - black pepper Directions: - In a blender, add the RoTel, 1/2 the onion, cilantro, serrano pepper, lime juice and spices. - Blend all ingredients. - Pour liquid into a dish and add, diced fresh tomatoe, rest of the onion and essence. - Cover and chill for 1 hour prior to serving.
World's Greatest Onion Dip Ingredients: - 2 tablespoons olive oil - 4 small onions, chopped - 12 shallot, chopped fine - 12 teaspoon dried thyme - 2 tablespoons balsamic vinegar - 2 tablespoons Worcestershire sauce - 12 teaspoon coarse salt - 14 teaspoon fresh ground pepper - 12 cup sour cream - 1 (8 ounce) package cream cheese, softened - 2 tablespoons mayonnaise - 1 pinch celery salt Directions: - Heat oil in heavy-bottom pan or Dutch oven heat oil over medium heat. - Add onions, shallot, and thyme. - Let cook until onions are very soft and caramel in color, 45 to 60 minutes. - Add vinegar and Worcestershire sauce; let cook until slightly thickened, about 15 minutes. - Season with salt and pepper; remove from heat and let cool to room temperature. - Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, sour cream, and mayonnaise until fluffy, about 5 minutes. - Add cooled onions and celery salt; stir to combine. - Transfer to refrigerator to chill at least 2 hours and up to 2 weeks; serve with crudites, flatbreads, or baguette slices.
Coconut-Pecan Sweet Potatoes Ingredients: - 2 pounds potatoes sweet, peeled, shredded - 13 cup sugar brown, packed - 1/4 cup margarine or butter, melted - 1/4 cup coconut - 1/4 cup pecans broken pieces, toasted - 1/4 teaspoon cinnamon ground - 1/4 teaspoon coconut extract - 1/4 teaspoon vanilla extract - 1 x coconut toasted, optional Directions: - In a 3 1/2 quart slow cooker, combine potatoes, sugar, margarine, coconut, pecans and cinnamon. - Cover; cook on Low for 6 to 8 hours or on HIGH for 3 to 4 hours. - Stir in coconut flavoring and vanilla. - Sprinkle with toasted coconut if desired.
Mom's Barbecue Ribs Ingredients: - 2 lbs baby back ribs, racks - 12 cup oil - 34 cup yellow sweet onion, chopped - 1 12 cups ketchup - 1 12 cups water - 13 cup lemon juice - 13 cup Worcestershire sauce - 3 tablespoons mustard - 14 cup sugar - 4 teaspoons salt - 1 teaspoon pepper Directions: - Mix all ingredients except rice. - Bring to a rolling boil. - Reduce to simmer. - Simmer uncovered for 1 hour, stirring occasionally. - Drain any remaining oil from top. - Boil ribs covered for 15-30 minutes. - Remove from water, save rib stock. - Brush ribs with sauce and grill over medium heat for about 15 minutes, turning once. - I like to boil a couple of cups of rice in the rib stock and serve the ribs on a bed of rice with extra sauce on the side.
Saffron Whole Wheat Couscous Ingredients: - 1/2 cup white wine or hot vegetable broth - 1/2 tsp. saffron threads - 2 cups vegetable broth, boiling - 2 cups quick-cook, whole wheat couscous - 1 cup chopped dried apricots - 13 cup chopped walnuts - 2 Tbs. chopped flat-leaf parsley Directions: - Place wine and saffron in small bowl, and set aside for 10 minutes. - In small saucepan, bring broth to a boil. - Stir in couscous, apricots, walnuts, parsley and saffron mixture. - Stir to mix well. - Cover, remove from heat and set aside for 5 minutes. - Fluff with fork, and serve immediately.
Hot & Sour Shrimp Ingredients: - 1 lb large uncooked shrimp, peeled,deveined,butterflied - 4 tablespoons dry sherry - 1 tablespoon grated, peeled fresh ginger - 12 cup chicken stock or 12 cup canned broth - 2 tablespoons soy sauce - 2 tablespoons catsup - 1 tablespoon cornstarch - 1 tablespoon rice vinegar or 1 tablespoon white wine vinegar - 1 tablespoon sugar - 1 teaspoon oriental sesame oil - 14 teaspoon cayenne pepper - 6 tablespoons peanut oil - 2 tablespoons chopped walnuts - 3 bunches watercress, trimmed - 2 medium bell peppers, cut into 1-inch squares - 2 cloves garlic, minced - 8 green onions, cut diagonally into 1-inch-long pieces Directions: - Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl. - Cover and refrigerate for 30 minutes. - Mix remaining 2 tablespoons Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in small bowl. - Heat 2 teaspoons peanut oil in wok or heavy large skillet over high heat. - Add walnuts and stir-fry for 1 minute. - Transfer walnuts to plate using slotted spoon. - Add watercress to wok and stir-fry until just wilted, about 1 minute. - Divide watercress among plates. - Add 2 teaspoons peanut oil, bell peppers and garlic to wok and stir-fry for 1 minute. - Add remaining 2 teaspoons peanut oil, shrimp mixture and onions and stir- fry for 1 minute. - Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, 2 minutes. - Spoon sauce and shrimp over watercress. - Sprinkle with walnuts and serve.
Scrambled Tofu Ingredients: - 1 lb extra firm tofu - 1 tbsp olive oil - 1 medium chopped white onion (about a cup) - 2 cup cremini mushrooms, thinly sliced - 2 clove garlic - 1/4 cup nutritional yeast - 1 juice of 1/2 a lime - 2 tsp cumin - 1 tsp thyme, crushed with your fingers - 1 tsp paprika - 1/2 tsp tumeric - 1 tsp salt Directions: - Heat oil in skillet over medium-high. - Saute onions 3 minutes, until softened. - Add mushrooms, saute 5 minutes more. - Add garlic, saute 2 minutes more. - Add spice blend and mix it up for 15 seconds or so. - Add 1/4 cup water and deglaze the pan, scraping the bottom to get all the garlic and spices. - Crumble in tofu and mix well. - Don?t crush the tofu, just kind of lift it and mix it around. - You want it to remain chunky. - Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necesary to keep it from sticking too much. - Lower the heat a bit if you find that it is sticking. - Add lime juice. - Add nutritional yeast and mix it up. - If it seems too dry add splashes of water. - The moistness really depends on how much water the tofu was retaining before you added it. - Grate the carrot into it and fold. - Serve with guacamole and salsa and potatoes and toast and temper bacon. - Then rub your tummy till well into the afternoon.
Beef 'N Onion Stew Recipe Ingredients: - 1 1/2 lbs. beef cubes - 2 tbsp. shortening - 1 can Campbell's Beef Broth - 1/4 teaspoon thyme, crushed - 1 c. celery, cut in 1" pcs - 8 sm. white onions Directions: - In heavy pan, brown beef in shortening; pour off fat. - Add in broth and thyme. - Cover; simmer 1 hour. - Add in celery and onions. - Cover; cook 45 min longer or possibly till tender. - Gradually blend 1/4 c. water into 2 Tbsp. - flour; slowly add in to sauce. - Cook; stir till thickened. - 6 servings.
Easy Mex Shredded Chicken Ingredients: - 5 chicken thighs, fat trimmed off - 2 cups jarred salsa - 6 garlic cloves - 1 tablespoon oil Directions: - smash the garlic and give it a little color in medium sized pot, on medium heat. - add chickem thighs, brown a little on both sides. - add salsa, i use garlic salsa, thats not very chunky. - bring to a boil, cover and reduce to simmer. - cook two hours. - remove the thighs and reduce the sauce, til its a little thicker. - shred the chicken thighs, with two forks. - seperate the chunks from the sauce. - add the liquid to the chicken, it will adhere better if the chicken is warm i.e. - not hot. - save the chunks a good jarred salsa is now a great one.
Hot Artichoke and Spinach Dip Ingredients: - 1 cup chopped artichoke heart - 12 cup frozen chopped spinach, thawed - 8 ounces light cream cheese - 12 cup grated parmesan cheese - 12 teaspoon crushed red pepper flakes - 14 teaspoon salt - 18 teaspoon garlic powder - 1 dash black pepper Directions: - Boil the spinach and artichoke hearts in a cup of water in a small saucepan over medium heat until tender, about 10 minutes. - Drain when done. - Heat the cream cheese in a small bowl in the microwave set on high for 1 minute. - Or, use a small saucepan to heat the cheese over medium heat just until hot. - Add the spinach and artichoke hearts to the cream cheese and stir well. - Add remaining ingredients to the cream cheese mixture and stir to combine.
Linguini with Roasted Vegetables and al fresco Italian Style Chicken Meatballs Ingredients: - 1 (18 ounce) package al fresco Frozen Italian Style Chicken Meatballs, thawed - Cooking spray (extra-virgin olive oil with garlic) - 1 pint fresh red cherry tomatoes - 1/2 pound asparagus, cooked and drained - 1 white onion, medium slice (1/8 inch) - 3 fresh garlic cloves - 8 ounces linguini pasta, dry - 1/4 cup extra virgin olive oil - 1 1/2 teaspoons black pepper - 1/2 cup fresh chopped basil leaves - 1/4 cup low-sodium Parmesan cheese, grated - 1/4 teaspoon salt Directions: - Preheat oven to 425 degrees F. - Toss the cherry tomatoes, asparagus, onion and garlic with 2 tbsp of the olive oil, and 1 tsp of the black pepper, spread on the sheet pan, and roast for 10 - 12 minutes. - Stir half way, roast until nicely browned. - Meanwhile, cook the linguini according to package instructions, and reserve 3/4 cup of the pasta liquid. - Drain pasta and reserve, keeping warm. - Prepare a large saute pan with cooking spray, and brown thawed al fresco Italian Style Chicken Meatballs over medium high heat for 4 - 5 minutes. - Add the cooked pasta, roasted vegetables, and toss together. - Lower heat to medium, add remaining olive oil, basil, Parmesan cheese, salt, 1/2 tsp of black pepper, 1/2 cup of the pasta water (add remaining 1/4 cup if needed), toss well. - Serve immediately with crusty Italian bread.
Harvard Beets II Ingredients: - 1 tablespoon shortening - 1 tablespoon all-purpose flour - 2 tablespoons boiling water - 3 tablespoons brown sugar - 2 tablespoons vinegar - 14 teaspoon salt - 1 dash pepper - 1 dash mace - 1 dash powdered clove - 1 14 cups beets, cooked, diced - 2 lbs beets, cleaned and scrubbed (medium sized) Directions: - Melt shortening on top of double boiler directly over heat. - Add flour and let bubble for 3 minutes. - Add boiling water slowly and stir until smooth. - Add sugar, vinegar, seasonings, spices until blended well. - Add beets and let it stand over the boiling water until the whole dish is very hot.
Parchment-Wrapped Potato Parcels Ingredients: - 6 ounces ham cooked, sliced - 23 pound potatoes - 1 small zucchini - 1 small winter squash - 1 small sweet red bell peppers - 2 tablespoons lemon juice - 1 teaspoon basil dried - 1/4 teaspoon red pepper flakes Directions: - Cut two 15-inch squares kitchen parchment. - For each packet: Place half the ham on center of parchment square. - Top ham with half the potato slices, overlapping, then top with half the remaining vegetables. - Sprinkle with half the remaining ingredients. - Fold two sides of the parchment over the ham and vegetables in letter fashion. - Grasp the two shorter open ends and pull up to meet. - Fold down the open ends twice to seal. - Repeat for second packet. - Place in single layer in shallow microwave-safe dish. - Microwave on HIGH 7 minutes. - Rotate packets half turn; microwave on HIGH 7 more minutes. - Let stand 3 minutes; open one packet and check to be sure potatoes are tender. - If potatoes are not cooked through, rewrap and microwave on HIGH a little longer.
Strawberry Skewer Salad Ingredients: - 1 cup sliced strawberry - 3 tablespoons olive oil - 2 tablespoons balsamic vinegar - 2 garlic cloves, minced - 1 teaspoon honey mustard - 12 teaspoon salt - 1 pinch cayenne pepper - 1 yellow sweet pepper - 1 12 cups cooked cubed chicken - 4 medium bocconcini, quartered (1 1/2 -inch) - 1 tablespoon olive oil - salt - 2 tablespoons chopped fresh herbs - 2 cups strawberries - 10 cups Baby Spinach - 12 cup coarsely chopped hazelnuts or 12 cup almonds, toasted Directions: - VINAIGRETTE: In a blender, whirl strawberries, oil, vinegar, garlic, mustard, salt and cayenne until smooth. - SALAD SKEWERS: Cut sweet pepper into bite-size pieces the same size as the chicken cubes. - Place bocconcini in bowl. - Drizzle lightly with olive oil. - Sprinkle with salt to taste. - Toss with herbs. - Leave strawberries whole if small; if large, quarter or cut in half to be same size as peppers. - Thread eight (six-inch) wooden skewers with strawberries, chicken bocconcini and sweet pepper. - In a large bowl, toss spinach and nuts with just enough dressing to coat; divide among four plates. - Top each serving with two skewers. - Drizzle with more dressing, if desired.
Basil And Garlic Mayonnaise Recipe Ingredients: - 1/2 c. basil leaves - (packed) torn - 1/2 x garlic clove peeled - 1 1/2 tsp red wine vinegar - 1/2 c. light mayonnaise Directions: - Combine basil, garlic, and red wine vinegar in a processor. - Blend till basil is finely minced. - Add in mayonnaise and blend till smooth. - This recipe yields about 1/2 c.. - Yield: 1/2 c.
Pork Chop Delight Recipe Ingredients: - Approximately 6 pork chops, lightly browned - 1 can cream of mushroom soup - 1 can lowfat milk - 2 c. minute rice Directions: - Mix mushroom soup and lowfat milk in casserole dish and blend together. - Add in rice and stir. - Arrange pork chops over top and bake in a preheated oven of 375 degrees for 45 min. - Remove from oven and serve.
Fiery Chili Lime Rice Ingredients: - 2 cups basmati rice - 4 cups water - 1 teaspoon ground chipotle chili pepper - 1 teaspoon ground cayenne pepper - 12 teaspoon ground celery seed (if you use celery salt, omit the kosher salt below) - kosher salt - 14 cup fresh cilantro, chopped - 1 fresh garlic clove, mashed - 1 lime, cut in half - aleppo chili flakes, for garnish Directions: - Put the rice in a medium-sized saucepan. - Use one that has a tightly fitted lid. - Add the water to the pot. - Toss in the ground chipotle, cayenne, celery seed, and kosher salt (to taste). - Give it a stir to combine. - Set the pot on the stove over high heat. - You want it to come up to a boil. - While youre waiting, chop up the cilantro and mash the garlic. - Set them aside until the rice is cooked. - When the pot comes up to a boil, drop the heat to low and cover the pot tightly. - When the pot comes up to a boil, drop the heat to low and cover the pot tightly. - Simmer covered, like this, until you cant see any liquid and the surface of the rice is dotted with air holes. - When you see that, turn the heat off and cover your pot back up for about 10 minutes to let the rice finish cooking. - After about 10 minutes, uncover the pot. - Fluff the rice up with a fork. - When your rice is cooked, toss in the cilantro and garlic. - Squeeze both halves of the lime over the pot. - Stir and garnish with Aleppo chili flakes.

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