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Chocolate Cake Recipe Ingredients: - 2 Large eggs, beaten - 1/2 c. butter, melted - 1 c. strawberry apple butter - 1 teaspoon vanilla - 5 tbsp. lowfat milk - 3/4 c. Fudge Sweet Topping - 5 tbsp. Fruit Sweet - 2 c. flour - 2 teaspoon baking pwdr Directions: - Combine Large eggs, butter, strawberry apple butter and vanilla. - Place the covered jar of Fudge Sweet into warm water to thin. - Add in the lowfat milk, Fudge Sweet and Fruit Sweet to the butter mix. - Sift the flour and baking soda together and blend with the wet mix. - Pour into two greased and floured 9" round tins or possibly equivalent. - Bake at 350 degrees for 40 min. - Cold. - Top with whipped cream.
Veal Chops with Arugula Salad Ingredients: - 6 tablespoons olive oil (preferably extra-virgin) - 1 tablespoon balsamic vinegar - 4 6- to 8-ounce veal loin chops (each about 3/4 inch thick) - 4 teaspoons ground sage - 4 cups (packed) arugula leaves (about 4 large bunches) - 1/3 cup chopped red onion Directions: - Whisk 3 tablespoons oil and vinegar in large bowl. - Season to taste with salt and pepper; set dressing aside. - Place chops between 2 large pieces of plastic wrap on work surface, spacing apart. - Using meat mallet, pound veal surrounding bone to 1/2-inch thickness. - Rub each side of each chop with 1/2 teaspoon sage. - Sprinkle with salt and pepper. - Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. - Add chops; cook about 3 minutes per side for medium-rare. - Transfer to platter; cover and keep warm. - Whisk any drippings from skillet into dressing. - Add arugula and red onion to dressing and toss to coat. - Top chops with arugula salad and serve.
Mussels with Garlic and Fines Herbes Ingredients: - Special Equipment: Coffee filter or cheesecloth - 3 pounds mussels - 1 1/2 cups white wine - 4 shallot lobes, sliced thin - 1 bay leaf - 2 tablespoons olive oil - 2 cloves garlic, sliced thin - 1 tablespoon chopped flat-leaf parsley leaves (about 3 sprigs) - 1/2 tablespoon chopped chervil leaves (about 4 sprigs) - 2 teaspoons chopped tarragon leaves (about 2 branches) - 1 teaspoon thinly sliced chive blades (about 3 blades) Directions: - Clean the mussels: Scrub them well under cold running water. - Debeard them, if necessary, pulling out any wiry fronds coming through the seams of the shells. - In a large pot or deep saute pan, combine the white wine, half the shallot, and the bay leaf. - Place the mussels on top and cover with a lid. - Bring to a boil over high heat to steam open the mussels, 3 to 4 minutes. - You may want to give them a stir after 2 minutes to disperse the heat evenly among the mussels. - When the mussels have opened (if there are a few that don't, this is an indication that they are dead or bad discard them), transfer them to four shallow bowls. - Strain the cooking liquid, through either a coffee filter or several layers of cheesecloth, into a clean pan, add the olive oil, remaining shallot, and garlic, and bring to a boil over high heat. - Reduce the mixture slightly; it will condense to an opaque liquid. - Taste. - If it's too salty, add a little water. - Sprinkle the herbs and spoon the sauce over the mussels. - Serve promptly, with a tangy baguette torn into large pieces, which you can use to soak up the broth when you're finished with the mussels.
Skippy Peanut Butter Scones Ingredients: - 180 grams Cake flour - 20 grams Bread (strong) flour - 4 tbsp Granulated sugar - 1 tbsp Baking powder - 1 pinch Salt - 30 grams Unsalted butter - 70 grams Skippy brand Super Chunky peanut butter - 1 medium egg Beaten egg - 4 tbsp Milk Directions: - Put the ingredients in a bowl, and mix well with a whisk. - Add the ingredients. - Holding the whisk vertically, break up the ingredients while tapping the whisk up and down, until the flour and are mixed together into a crumbly texture. - Add the ingredients and cut them in with a rubber spatula. - Gather the dough together, wrap in plastic, and rest in the refrigerator for 30 minutes. - Preheat the oven to 220C. - Flour your work surface generously with bread flour (not listed in the ingredients), and roll the dough out into a rectangle with a rolling pin. - Fold twice to make 4 layers. - Flatten the dough with the rolling pin to make it 2 cm thick. - Cut the 4 sides off with a pastry scraper - Bake for 15 minutes and they're done. - Bake the scraps too and use them for taste-testing. - This is Skippy Super Chunky peanut butter. - It has no sugar added, so it's well suited for baking.
Hamburger Pie Ingredients: - 1 medium-size onion, chopped - 1 pound ground beef - salt and pepper - 1 No. 2 can (2 1/2 cups) or 1/2 pound cooked green beans - 1 10 1/2- or 11-ounce can condensed tomato soup - 5 medium-size potatoes, cooked - 1/2 cup warm milk - 1 beaten egg Directions: - Brown onion in hot fat; add meat and seasonings; brown. - Add drained beans and soup; pour into greased casserole. - Mash potatoes; add milk, egg, and seasonings. - Spoon in mounds over meat. - Bake in moderate oven (350F) 30 minutes.
Peaches and Soured Cream Ingredients: - 1/2 cup sugar - 1/2 cup water - 1/2 cup (4 ounces) mascarpone - About 1 tablespoon fresh lemon juice - 4 ripe peaches, peeled, halved, pitted and sliced - 16 small mint leaves Directions: - In a small sauce pan combine the sugar and water and bring to a boil. - Swirl the pan until the sugar has dissolved completely. - Pour the simple syrup into a small heatproof container, and let cool in the refrigerator. - (If you're in a hurry, put it in the freezer to cool.) - In the bowl of a food processor, pulse the mascarpone with 1/3 cup of the simple syrup. - Taste for sweetness and add a little more syrup if you like. - Add the lemon juice to the mascarpone and pulse to combine; don't overwork it or it will curdle. - Adjust the simple syrup and lemon juice to taste. - Refrigerate the soured cream - In a bowl, toss the peach slices with 3 tablespoons of the simple syrup. - Tear the mint leaves with your hands, add to the peaches and toss. - Taste the peaches and add a little more syrup if you like. - Let the peaches macerate in the syrup for 10 minutes. - Puree a quarter of the peaches in the food processor before assembling the shortcakes.
Hot Cocoa Ingredients: - 2 tablespoons hershey's hot cocoa powder - 12 tablespoon powdered milk - 14 tablespoon instant coffee - 1 tablespoon non-dairy coffee creamer - 1 cup boiling water Directions: - Boil one cup water in coffee mug. - Then add all ingredients; stir until dissolved.
Tartar sauce Ingredients: - 1/2 cup Dukes mayonaise - 3 tbsp Creamy horseradish sauce - 1/4 cup Cubed pickles - 1 tsp Dried chopped onion - 1 tsp Malt vinegar Directions: - Mix well together. - Refrigerate a couple hours before serving.
Creamy Basil Chicken Pasta Recipe Ingredients: - 1 pound champanelle or gemelli noodles - 1 pound (about 2 large) boneless, skinless chicken breasts, cubed - A 1/2 cup breadcrumbs - A 1/4 cup olive oil - 6-8 cloves garlic, minced - 2 cups chicken broth - 1 1/2 cups heavy cream - 1 teaspoon salt - 1/2 teaspoon pepper - 2-3 cups finely shredded Fontina cheese - 1 cup chopped fresh basil Directions: - Boil pasta per package directions. - Drain (do not rinse!) - and put back into pot. - Add about a tablespoon of olive oil and then cover to keep warm. - While the pasta is boiling chop chicken and place in zip top storage bag. - Add breadcrumbs shake and use your hands to press crumbs into chicken until completely coated and most of the crumbs are no longer loose. - Heat olive oil over medium heat in a large frying pan. - Add chicken and toss occasionally so that all sides get browned. - About 7 minutes in add garlic and toss. - Try to toss this instead of astirringa it, this will help the breadcrumbs stay attached to the chicken. - Cook for about 3 more minutes (check largest piece to make sure its done) and remove chicken from pan. - If there is a ton of oil left in the pan pour most of it out, if not, add chicken broth, cream, salt and pepper. - Bring to a boil then add cheese, bring back to a boil and cook, whisking occasionally for 5 minutes. - Add basil and boil, whisking occasionally, for another 5 minutes. - Pour over pasta and stir until combined. - Garnish with basil.
No-Bake Peppermint Cookie Pie Ingredients: - 1 pkg. (12.6 oz.) JELL-O No Bake OREO Dessert - 4 Tbsp. margarine or butter, melted - 1-1/3 cups cold milk - 1-1/2 cups COOL WHIP Whipped Topping, thawed - 1/4 tsp. peppermint extract - 5 (1/2 oz each) candy canes, crushed (about 1/3 cup), divided Directions: - In a small mixing bowl, stir together the crust mix with the melted butter or margarine. - Press into the bottom and up the sides of a 9 inch pie plate. - Set aside. - Pour the milk into a medium mixing bowl. - Add the filling mix. - Beat with a mixer on low speed for 30 seconds, then on medium speed for 3 minutes. - Add in the peppermint extract and beat for 30 more seconds. - Gently fold in the whipped topping. - Reserve 1/2 cup of the cookie pieces, folding in the remaining cookie pieces. - Stir in the 1/2 cup crushed peppermint candies. - Spoon the prepared filling into the pie crust and spread evenly. - Top the pie with the remaining cookie pieces and additional crushed peppermint candies. - Refrigerate for at least one hour before cutting and serving. - Cover any leftovers and store in the refrigerator.
Standing Rib Roast with Madeira and Stilton Sauce Ingredients: - 1 (5 to 7 pound) beef rib roast - 1/2 cup vodka - 3 tablespoons salt - 1 tablespoon freshly ground black pepper - 12 bay leaves - 8 shallots, finely minced - 1 tablespoon butter - 1 cup Madeira - 2 cups beef stock - 7 tablespoons unsalted butter, cold - 4 ounces Stilton, crumbled - Fresh horseradish, for garnish - Fresh watercress, for garnish Directions: - Rub the roast all over with vodka. - Rub in the salt and pepper. - Cut small pockets in the fat and insert the bay leaves. - Let roast sit at room temperature for 2 hours. - Preheat the oven to 425 degrees F. - Place the beef in a roasting pan and roast 30 minutes. - Reduce the heat to 325 degrees F and roast 12 to 15 more minutes per pound for rare to medium rare. - When beef is cooked, let it sit in a warm place for 30 minutes. - Meanwhile, in a saucepan caramelize shallots in 1 tablespoon of the butter and deglaze with Madeira in a saucepan over high heat until wine is reduced by half. - Add stock and reduce again by half. - Break butter into small pieces and whisk into sauce until completely smooth. - Reduce heat to low, add Stilton and whisk until melted. - Keep warm, but be careful not to overheat as sauce will separate. - Carve the beef, serve the warm sauce with the beef, along with fresh horseradish and watercress.
garlic parmesan pork chops Ingredients: - 4 pork chop loin 1/2in - 3/4 tsp salt - 1/2 tsp black ground pepper - 1 cup grated parmesan cheese - 1 tbsp oil - 1/3 cup milk - 1 1/2 tbsp minced garlic Directions: - preheat oven at 360. - in small bowl mix all ingredients other than pork chops - mix ingredients to pasty consistency - lay out pork chops in oven safe pan and rub the paste on both sides of the pork chop. - it takes about 1 tablespoon and a half to cover 1 pork chop. - cover with aluminum foil and set in oven for 40 minutes to cook and seal in the flavor. - uncover and let sit additional15 minutes or until top is brown - serve with a side of pasta or potatoes to compliment
Junior League - Shrimp Salsa Ingredients: - 2 lbs boiled shrimp, peeled, deveined - 4 -5 avocados, chopped - 8 small tomatoes, chopped - 12 cup chopped fresh cilantro - 6 green onions, chopped - 2 -4 jalapeno chilies, seeded, chopped - 2 limes, juice of - cocktail seafood sauce (1 jar) - 14 cup ketchup - salt Directions: - Combine the shrimp, avocados, tomatoes, cilantro, green onions, jalapeno chilies, and lime juice in a bowl and mix gently. - Stir in the seafood sauce, ketchup, and salt. - Chill covered, until serving time. - Garnish with a whole chile. - Serve with tortilla chips.
Beef Steak With Herb Garnish Recipe Ingredients: - 2 Tbsp. Green onion finely minced - 2 Tbsp. Parsley, fresh minced - 2 Tbsp. Lemon juice - 1 Tbsp. Vegetable oil - 1 sm Clove garlic, finely minced - 1/4 tsp Salt pn Pepper, fresh grnd - 1 1/4 lb Rib eye or possibly sirloin steak Directions: - Make the herb garnish ahead of time to allow flavors to blend. - Combine onion, parsley, lemon juice, oil, garlic, salt & pepper in a glass bowl; let stand a room temperature at least 2 hours. - At meal time, broil or possibly saute/fry meat to desired doneness in a heavy frypan lightly brushed with oil. - Spoon herb garnish over each serving.
Garlic Mashed Potatoes Ingredients: - 1 1/4 pounds Yukon gold potatoes, unpeeled and cut into 1-inch pieces - 4 large cloves garlic, peeled and quartered - 1/2 cup low-sodium chicken broth - 1 tablespoon olive oil - 1/2 teaspoon salt - 1/4 teaspoon freshly ground black pepper Directions: - This mash owes its luxurious texture to the natural creaminess of Yukon gold potatoes and a touch of olive oil. - At first glance 4 cloves of garlic may seem like a lot, but the garlic mellows as it steams with the potatoes so when they are mashed together you get just the right garlic infusion. - Place the potatoes and garlic in a steamer basket fitted over a large pot of boiling water. - Cover and steam until the potatoes are knife-tender, 12 to 15 minutes. - Warm the chicken broth in a small pot on the stove or in a glass container in the microwave. - Remove the steamer basket and drain the water from the large pot. - Transfer the potatoes and garlic to the pot, add the oil, salt, pepper, and broth and mash until smooth. - Per Serving: - Calories 170; Total Fat 4 g; (Sat Fat 0.5 g, Mono Fat 2.5 g, Poly Fat 0.5 g) ; Protein 4 g; Carb 31 g; Fiber 3 g; Cholesterol 0 mg; Sodium 310 mg - Excellent source of: Vitamin B6, Vitamin C, Potassium - Good source of: Fiber, Niacin, Folate, Magnesium, Manganese, Phosphorus
Uncooked Berry Jam Recipe Ingredients: - 2 c. crushed strawberries or possibly blackberries (about 1 quart. berries) - 4 c. sugar - 1 pkg. powdered pectin - 1 c. water Directions: - Prepare fruit. - Sort and wash fully ripe berries. - Drain. - Remove caps and stems; crush berries. - To make jam. - Place prepared berries in a large mixing bowl. - Add in sugar, mix well and let stand for 20 min, stirring occasionally. - Dissolve pectin in water and boil for one minute. - Add in pectin solution to berry and sugar mix; stir for 2 min. - Pour jam into freezer containers or possibly canning jars, leaving 1/2 inch space at the top. - Cover container and let stand at room temperature for 24 hrs or possibly till jam has set. - Makes 5 or possibly 6 half pint jars. - Can store 3 weeks in refrigerator or possibly one year in freezer.
Date Filled Won Ton Cookies Recipe Ingredients: - 1 (8 ounce.) pkg. finely minced dates - 1/3 c. sugar - 1/4 c. water - 1/2 c. finely minced walnuts - 2 tbsp. lemon juice - 1/2 teaspoon vanilla - Won ton skins (found in produce dept.) - Powdered sugar Directions: - Combine dates, sugar and water in saucepan and bring to boil. - Lower heat and cook about 4 min or possibly till thickened, stirring constantly. - Remove from heat and add in walnuts, lemon juice and vanilla. - Cold filling. - Lay won ton skin flat with one corner pointing toward you. - Spread 1 tsp. - filling in center. - Roll up won ton into log with point on each end. - Wet middle point and seal the log. - Wet two outer points and twist to seal ends. - Fry logs in deep warm oil between 1 and 2 min. - Remove and sprinkle powdered sugar over each log.
Grilled Turkey Wings Ingredients: - 6 turkey wings, about 4 pounds (Select whole turkey wings, each with 3 sections) - 2 quarts water - 1/4 cup red-wine vinegar - 2 tablespoons dark soy sauce - 1 1/2 tablespoons light brown sugar - 3/4 teaspoon dried thyme - 1 teaspoon Tabasco sauce - 3 cloves garlic, peeled, crushed and chopped fine (2 teaspoons) - 2 scallions, chopped fine (3 tablespoons) Directions: - Place the turkey wings in a pot, cover with the water and bring to a boil. - Cover the pan with a lid and boil the wings gently for 15 minutes, then set them aside in the broth until ready to grill. - To make the grilling sauce, mix together all the remaining ingredients and set side. - You should have about 1/2 cup. - When ready to grill, remove the wings from the broth (freezing the stock for future use in soup or stew), place them on a grill (preferably with a cover) over medium-high to high heat, cover and grill for about 12 minutes. - Turn the wings over (the underside should be nicely browned) and brush them with the sauce. - Grill, covered, for another 12 minutes. - Turn again, brush with the sauce, and grill for another 5 minutes. - The wings should be well browned on all sides. - Arrange the wings on a serving platter, brush with the leftover grilling sauce, and either serve immediately or cool to lukewarm before serving.
Deb's Sloppy Joes Ingredients: - 1 lb ground beef - 1 teaspoon salt - 14 cup onion, diced - 1 medium pimentos - 2 tablespoons sugar - 1 tablespoon dry mustard - 14 cup ketchup - 8 ounces tomato sauce Directions: - brown beef with vegetbles and drain. - Place back in pan and add remaining ingredients. - Bake in a covered dish at 350 degrees for 45 minutes to an hour.
Almond Crusted Chicken with Tomato Citrus Sauce Ingredients: - 1/4 cup olive oil - 2 cloves garlic, chopped - 2 cups roma (plum) tomatoes, diced - 1 cup diced orange wedges - 1/4 cup chopped fresh rosemary - 1/4 cup chopped fresh thyme - 1/8 teaspoon salt - 1 cup ground almonds - 1/4 cup all-purpose flour - 1/8 teaspoon ground cumin - 1/8 teaspoon curry powder - 1/8 teaspoon ground turmeric - 1/8 teaspoon salt - 1/8 teaspoon ground black pepper - 6 skinless, boneless chicken breast halves - 1/4 cup olive oil - 1/4 cup clarified butter Directions: - To Make Sauce: Heat 1/4 cup olive oil in a large saucepan over medium heat. - Saute garlic for 2 minutes, then add the tomato, orange, rosemary, thyme, salt and pepper and stir together. - Cover and cook over medium heat for 15 minutes; remove cover and let sauce reduce for an additional 15 minutes. - Set aside and keep warm. - To Make Crusted Chicken: In a shallow dish or bowl, mix together the almonds, flour, cumin, curry powder, turmeric, 1/8 teaspoon salt and 1/8 teaspoon pepper. - Coat breasts in flour mixture and fry in a large skillet with 1/4 cup oil and clarified butter for about 5 to 7 minutes each side, or until golden brown and cooked through (juices run clear). - When ready to serve, place chicken on a platter and top with warm sauce; do this right before serving, to retain crispiness of the chicken.
Curried Peanut Spread Ingredients: - 12 cup crunchy peanut butter - 1 tablespoon shallot, minced (1 small) - 2 teaspoons fresh ginger, minced - 12-1 jalapeno, seeded and chopped - 1 -2 teaspoon curry powder Directions: - Combine all in a small bowl. - Mix thoroughly. - Serve.
Chocolate-Berry Treats Ingredients: - 16 strawberries - 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate Directions: - Wash strawberries; dry thoroughly. - (Do not remove stems.) - Place chocolate in top of double boiler or in bowl over saucepan of simmering water. - Heat until chocolate is almost melted, stirring occasionally. - Remove from heat; stir until chocolate is completely melted and smooth. - Dip bottom half of each strawberry in chocolate. - Place on wax paper-covered tray. - Refrigerate until chocolate is firm. - Store in refrigerator.
Mexican Pasta Vegetable Bake Ingredients: - 3 cups rotini pasta, cooked - 2 jars (16 oz. each) TACO BELL Thick & Chunky Salsa - 1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese - 1 can (15 oz.) black beans, rinsed - 1 pkg. (10 oz.) frozen corn, thawed, drained - 1 pkg. (7 oz.) KRAFT 2% Milk Cheddar Cheese, divided - 1/4 cup chopped cilantro Directions: - Heat oven to 375 degrees F. - Combine first 5 ingredients; stir in 1 cup cheddar. - Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining Cheddar. - Bake 20 min. - or until heated through. - Top with cilantro.
Hamburger Casserole Ingredients: - 1 lb hamburger - 1 medium onion, chopped - 2 stalks celery, chopped - 1 lb elbow macaroni - 1 (8 ounce) can tomato sauce - 1 (10 1/2 ounce) can tomato soup - 1 tablespoon ketchup - 12 teaspoon salt - 14 teaspoon pepper - 4 -6 slices bacon Directions: - Cook macaroni according to directions. - Brown Hamburger with onion and celery. - Drain. - Mix together hamburger and remaining ingredients (except bacon) with the macaroni in a medium casserole dish. - Layer bacon on top of mixture. - Bake at 350 for an hour uncovered or until bacon is cooked through.
Texas Fries or Nachos Ingredients: - 1 (16 ounce) bag frozen french fries (Oreida "Fast Food" style frozen french fries or steak fries) - 1 (6 ounce) jarwhole fresh jalapenos (fresh preferred, use 2 or 3) or 1 (6 ounce) jar pickled jalapeno peppers, sliced (fresh preferred, use 2 or 3) - 3 cups Velveeta cheese (or chopped) or 3 cups mild cheddar cheese, shredded (or chopped) - 4 tablespoons fresh chives - 4 tablespoons pico de gallo (optional) or diced tomatoes and white onions with chopped up cilantro - 4 tablespoons of diced fresh tomatoes Directions: - Prepare fries according to directions on packaging or make your own from scratch. - Right after removing from the oven sprinkle with cheese. - If you are using nacho/tortilla chips, place on a baking sheet, top with the cheese and broil for 5 minutes. - Top with pico de gallo or tomatoes, chives, and jalapenos. - Serve Hot.
Shrimp Scampi Ingredients: - 1 (16 ounce) bag large shrimp - 14 cup olive oil - 4 tablespoons butter - 12 cup white wine or 12 cup chicken broth - 2 tablespoons fresh parsley - 2 tablespoons minced garlic cloves - 14 cup diced onion - 1 tablespoon fresh oregano - 12 tablespoon black pepper Directions: - Defrost shrimp according to recommended thawing instructions. - Heat olive oil and saute onion and garlic for 2-3 minutes in large skillet over medium heat. - Pour wine or stock into pan and reduce (5 minutes). - Add shrimp and heat 2-3 minutes or until hot through the center (do not over cook. - Stir in the butter, oregano and parsley. - Salt and pepper for added flavor. - Serve with your favorite pasta or rice. - Enjoy!
Savoury Tenderloin with Red Currant Sauce Ingredients: - 3/4 pounds pork tenderloin, well trimmed - 1 tablespoon prepared mustard dijon - 1 teaspoon thyme - 1/2 teaspoon savory - 1/2 teaspoon marjoram - 1/2 teaspoon salt - 1 x black pepper freshly ground, to taste - 1/2 cup parsley leaves fresh, chopped - 13 cup jelly or jam, red or black currant - 1 tablespoon prepared mustard dijon - 1 teaspoon vinegar red wine - 1 x salt pinch - 1 x black pepper to taste Directions: - Tuck under thin end of tenderloin to make even thickness throughout. - In a small bowl, combine mustard, thyme, savoury, marjoram, salt and pepper to make a smooth paste. - Spread or rub paste all over tenderloin. - Roll in chopped parsley to coat tenderloin. - Place on rack in shallow roasting pan. - Roast uncovered in 375F (190C). - for 30 to 35 minutes or til meat is slightly pink inside and meat thermometer reads 160 F. - To make sauce: In a small pot, over med low heat, melt jam. - Stir in mustard til smooth. - Stir in vinegar and season with salt and pepper. - Pour over sliced tenderloin. - Serve with peas, carrots and pasta.
Salmon fingers Ingredients: - 1 salmon steak - 1 spray olive oil - 1 garlic salt - 1 tbsp lemon juice - 1 tsp butter or margerine - 1 tsp dill - 1 tbsp sour cream - 1 mix ingredients in small saucepan. Stir on medium heat to make sauce. Directions: - Cover a baking sheet with aluminum foil and spray with aerosol olive oil. - Remove skin if present. - Cut salmon steak into ~ 1" x 3" (2cm x 6cm) strips and arrange on baking sheet - If desired dribble dill sauce over salmon fingers - Sprinkle salmon fingers with garlic salt - Place under broiler set to high for 5 minutes. - Remove baking sheet and turn salmon fingers. - Repeat steps 3-5.
Angel Chicken Ingredients: - 2 lb. (900 g) boneless skinless chicken thighs, cut into bite-size pieces King Sooper's 1 lb For $1.19 thru 02/09 - 1/2 cup Philadelphia Herb & Garlic Light Cream Cheese Product - 1 can (10 fl oz/284 mL) low fat cream of mushroom soup - 1/4 cup Kraft Calorie-Wise Zesty Italian Dressing - 1/4 cup dry white wine - 1 lb. (450 g) whole wheat angel hair pasta, uncooked - 2 Tbsp. chopped fresh parsley Directions: - Place chicken in slow cooker. - Beat cream cheese product, soup, dressing and wine with whisk until well blended; pour over chicken. - Cover with lid. - Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours). - Cook pasta as directed on package, omitting salt, 5 min. - before chicken is done. - Drain pasta; place on platter. - Top with chicken mixture and parsley.
Yummy Korean Seafood Pancakes Haemul Pajeon (해&#4 Ingredients: - 1 cup all-purpose flour - 14 cup sweet rice powder - 1 cup cold water - 2 eggs - 6 pieces shrimp - 5 -6 pieces mussels - 5 pieces scallops or 5 pieces clams - 1 cup squid - 8 pieces green onions - 1 red pepper - 14 canola oil Directions: - In a large bowl mix flour, sweet rice powder, eggs and water until smooth. - You may need to add more flour or water to get the desired consistency of the pancake batter. - Add the green onion to the pancake batter and coat evenly. - Heat the skillet over medium heat and coat the pan with a small amount of canola oil. - Place some of the green onion and a 1/2 cup of batter onto the hot skillet. - Place even amounts of seafood on top of the pancake and some thinly sliced red pepper. - Let it cook for 4 minutes, until the bottom is lightly brown. - Flip and brown the other side and cook for an additional 3-4 minutes. - *Make sure that all of the pancakes surface touches the skillet by pressing down on it with a spatula. - Once the pancake is done, remove from skillet and place on a plate. - Cut the seafood pancake into 8 pieces with a pizza cutter and serve with the dipping sauce (optional).
Remedy for Burnt and Tarnished Copper Pots Ingredients: - 2 tablespoons baking soda - 1 tablespoon coarse salt - 2 tablespoons tomato ketchup Directions: - Mix together all ingredients to make a paste.It will foam a little as the ketchup mixes with the baking soda. - Rub the paste onto the bottom of your pot,or anywhere else it needs it.Rub it in a little and apply thickly . - Let your pot sit undisturbed for at least 10 minutes and up to an hour. - Scrub with a pot scrubber and additional baking soda as needed. - Your pot should be as good as new.
Mom's Wheat Bread Recipe Ingredients: - 4 c. wheat flour - 2 c. plain flour (approximately) - 2 tbsp. yeast - 1 teaspoon salt - 1/4 c. oil - 1/4 c. sugar Directions: - In a hot container, dissolve 2 Tbsp. - yeast and 1 Tbsp. - sugar in 1/2 c. hot water. - Let stand 10 min in a hot place. - Then to this, add in 2 c. hot water, 1/4 c. sugar, 1/4 c. oil, 1 tsp. - salt, and 4 c. wheat flour. - Mix well. - Then add in sufficient plain white flour to be able to knead easily. - Knead for 10 min. - Let the dough rest 10 min. - Place in bread pans or possibly form round for buns. - Let rise till doubled in size. - This will take about 1 hour. - Bake at 350 degrees for approximately 20 min.
Blueberry Carob Oatmeal Ingredients: - 2 cups oatmeal (old fashioned rolled oats) - 12 cup carob powder - 14 cup brown sugar - 1 teaspoon sea salt - 4 cups soymilk - 2 cups blueberries Directions: - Mix the dry ingredients in a medium pot. - Add the soy milk and bring to a boil over high heat, stirring constantly. - Turn the heat down to med-low and continue to cook, stirring constantly, for 3-5 minutes or until oatmeal begins to thicken. - Remove from the heat and gently stir in the blueberries. - Cover and let sit for 3-5 minutes. - Spoon into bowls and serve immediately.
Veggie Mix From Penzey's Ingredients: - 1/2 cup onion chopped - 2/3 cup red bell pepper, chopped - 1 cup mushrooms, sliced - 1 cup zucchini, ends removed, chopped - 2 tbsp olive oil Directions: - Heat the olive oil over medium heat. - Once hot, add the onions and bell pepper. - Cook, stirring frequently, until starting to soften, roughly 5 minutes. - Add the mushrooms and zucchini and cook until they have slightly softened. - Remove from heat and cool thoroughly. - You can divide these into small portions and freeze until ready to use. - They can be used in soups, tacos, pasta sauce, omlettes, or quesadillas.
Mediterranean-Style Chicken Ingredients: - 4 boneless skinless chicken breast halves - 1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained - 12 cup black olives, chopped - 1 tablespoon lemon zest - 1 cup five cheese blend, finely shredded, Kraft Italian Five Cheese Blend - rotini pasta (optional) or penne pasta (optional) Directions: - Heat large nonstick skillet on medium-high heat. - Add chicken; cover. - Cook 5 to 7 minutes on each side or until done. - Remove chicken from skillet. - Add tomatoes, olives and lemon zest to skillet. - Cook 4 minutes or until hot, stirring often. - Return chicken to skillet; cook 1 minute or until hot. - Top with cheese. - Serving suggestion: Serve over hot cooked rotini or penne pasta.
Steamed Squash Medley with Sun-Dried Tomatoes Ingredients: - 6 dehydrated sun-dried tomatoes - 2 cups boiling water - 6 small zucchini, sliced - 6 small yellow squash, sliced - 1 sweet onion, chopped - 2 tablespoons butter - 1 teaspoon white sugar - 1/4 teaspoon freshly ground black pepper - salt to taste Directions: - Place the sun-dried tomatoes in a bowl with the boiling water, and allow to sit 10 minutes. - Remove tomatoes with a slotted spoon, and coarsely chop. - Reserve the water. - Transfer the reserved sun-dried tomato water to a saucepan, and bring to a boil. - Place the chopped sun-dried tomatoes, zucchini, squash, and onion in a steamer basket, and set over the boiling water. - Reduce heat to low, cover, and simmer 15 minutes, or until vegetables are tender. - Discard water. - Transfer the steamed vegetables to a bowl, and mix with butter, sugar, pepper, and salt to serve.
Chocolate Milk Shakes Recipe Ingredients: - 3/4 c. lowfat milk - 1/4 c. chocolate flavored syrup - 3 scoops vanilla ice cream Directions: - Place lowfat milk and syrup in blender. - Cover and blend on high speed 2 seconds. - Add in ice cream. - Cover and blend on low speed till smooth, about 5 seconds. - 2 servings; 1 c. each. - 295 calories per serving! - May substitute strawberry topping, pineapple, 1 Tbsp. - natural instant dry malted lowfat milk, or possibly diced bananas for other shakes.
Leek Namul for Samgyeopsal or other Korean Dishes Ingredients: - 1/2 Japanese leek - 1 tbsp Sesame oil - 1 pinch Sugar - 1 tbsp Toasted sesame seeds - 1 Black pepper - 1/3 tsp Salt Directions: - Cut the leek into thin slices. - You can rinse them in cold water, or not. - If you don't like the spiciness, rinse them! - If you rinse them, make sure to dry them off well! - Combine the leeks with all of the seasonings. - Toss well. - Put it on a plate and it's finished! - Easy, right? - Another variation to leek namul for Samgyeopsal and other Korean dishes:.
Green Beans and Tomatoes Ingredients: - 1 lb green beans, rinsed and ends trimmed - 12 cup grape tomatoes or 12 cup cherry tomatoes, cut into halves - 2 garlic cloves, minced - 1 small shallot, diced fine - 1 tablespoon extra virgin olive oil - 3 tablespoons butter - 1 teaspoon lemon zest (optional) - salt - pepper Directions: - Cut green beans to desired to 1.5 or 2 inches in length. - Blanch green beans in a large pot of salted boiling water for about 3 or 4 minutes. - Drain green beans and place in a bowl cold water to prevent further cooking. - Heat a large skillet over medium heat. - Add the oil and the butter, let butter melt. - Add the garlic and shallot to oil and melted butter mixture and saute unitl shallots are glassey, about a minute or two. - Add the green beans to the pan and season with salt and pepper, mix until green beans are coated in the butter, let cook about two minutes, stirring ocassioanlly. - Add tomatoes and cook another 3 to 5 minutes or until heated through; be sure to mix gently so as not to break tomateos up too much. - Season with additional salt and pepper to taste. - Just before serving add lemon zest or cheese if desired.
Brownie Cheesecake Bars Recipe Ingredients: - 1 1/2 c. All-purpose flour - 1 1/2 c. Sugar - 2/3 c. Butter or possibly margarine, melted - 2/3 c. Cocoa - 3 x Large eggs, divided - 1/2 c. Lowfat milk - 3 tsp Vanilla extract, divided - 1/2 tsp Baking pwdr - 1 c. Minced Nuts, optional - 1 pkt (8 ounce)cream cheese, soft - 2 Tbsp. Butter or possibly margarine - 1 Tbsp. Cornstarch - 1 can (14 ounce)Sweetened condensed Lowfat milk Directions: - Heat oven to 350 degrees. - Grease 13 x 9-inch baking pan. - In mixer bowl. - beat flour, sugar, melted butter, cocoa, 2 Large eggs, lowfat milk, 2 teaspoon vanilla and baking pwdr till well blended. - Stir in nuts. - Spread into pan. - In small mixer bowl, beat cream cheese, 2 Tablespoons butter and cornstarch till fluffy. - Gradually add in sweetened condensed lowfat milk, then remaining 1 egg and 1 teaspoon vanilla, beating till smooth. - Pour over brownie batter. - Bake 35 to 40 min or possibly till top is lightly browned. - Cold; chill. - Cut into bars. - Store covered in refrigerator.
Cinnamon-Sugar Waffles with Blueberry Syrup Ingredients: - 2 cups all-purpose flour - 3 tablespoons sugar - 2 teaspoons baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon salt - 2 cups whole milk - 2 large eggs - 6 tablespoons butter, melted and cooled - Cinnamon and powdered sugar, for serving - Blueberry Syrup, for serving - 2 cups frozen blueberries, thawed - 1/2 cup pure maple syrup - 1 teaspoon fresh lemon zest Directions: - Preheat a waffle iron according to manufacturer's instructions. - In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and 1/2 teaspoon salt. - In another bowl, whisk together the milk, eggs, and butter. - Add the wet mixture to the dry and whisk to combine, being careful not to over mix. - Some lumps are good. - Depending on the size of your waffle maker, add 1/4 to 1/2 cup of batter into the center of the waffle iron. - Close the lid and cook until golden and crisp, 3 to 5 minutes. - Add the blueberries, maple syrup and zest to a saucepan and heat over medium heat. - Use a wooden spoon to break up some of the berries. - Simmer for 5 minutes. - Yields: 2 1/2 cups
Oven-Barbecued Chicken Drummettes Ingredients: - 8 cups water - 3 pounds chicken drummettes - 3/4 cup soy sauce - 1/4 cup salt - 2 cups purchased barbecue sauce - 1/3 cup root beer - 1/4 cup minced peeled fresh ginger - 1/4 cup chopped fresh parsley - Sesame seeds - Dried crushed red pepper Directions: - Combine 8 cups water, chicken drummettes, soy sauce, and salt in large bowl. - Cover and refrigerate 1 hour. - Preheat oven to 350F. - Bring barbecue sauce, root beer, and minced ginger to simmer in heavy large saucepan over medium-high heat. - Simmer 5 minutes to blend flavors. - Drain chicken drummettes and transfer to large rimmed baking sheet. - Roast 30 minutes. - Pour 1/3 of barbecue sauce mixture into small bowl and set aside. - Brush chicken drummettes all over with remaining barbecue sauce mixture. - Continue roasting until cooked through, about 15 minutes longer. - Brush with reserved barbecue sauce. - Transfer to platter. - Sprinkle chicken drummettes with parsley, sesame seeds, and crushed red pepper and serve.
Creamy Raspberry Dessert Ingredients: - 1 cup (225 ml) graham cracker crumbs - 3 tbsp (45 ml) sugar - 1/4 cup (60 ml) butter or margarine, melted - 1 10 oz (280 grm). package frozen raspberries, thawed - 1/4 cup (60 ml) cold water - 1 envelope unflavored gelatin - 1 8 oz (224 grm). package cream cheese, softened - 1/2 cup (125 ml) sugar - 1 cup (225 ml) whipping cream, whipped - fresh raspberries - whipped cream Directions: - Combine crumbs, 3 tbsp (45 ml) sugar and butter. - Press onto the bottom of an 8 inch or 9 inch springform pann. - Bake at 350 degrees (175 C.) for 10 minutes. - Meanwhile, for filling, drain raspberries and reserve juice. - Set berries aside. - In a small saucepan, combine juice, cold water and gelatin. - Let stand for 5 minutes. - Cook and stir over low heat until gelatin dissolves. - Remove from heat; cool for 10 minutes. - In a mixing bowl, beat cream cheese and sugar until blended. - Add berries and gelatin mixture; beat on low until thoroughly blended. - Chill until partially set. - Watch carefully, as mixture will set up quickly. - By hand, gently fold in whipped cream. - Spoon into the crust. - Chill for 6 hours or overnight. - Just before serving, run knife around edge of pan to loosen. - Remove sides of pan. - Top with fresh raspberries and whipped cream.
Stir-Fried Green Beans Ingredients: - 1 12 tablespoons vegetable oil - 14 teaspoon crushed red pepper flakes - 1 14 lbs fresh green beans, trimmed - 1 12 teaspoons minced garlic, about 3 cloves - 1 12 teaspoons minced fresh gingerroot - 14 teaspoon kosher salt - 14 teaspoon fresh coarse ground black pepper - 14 cup black bean sauce - 1 tablespoon white sesame seeds Directions: - In a large wok, heat oil with red pepper flakes over medium-high heat. - Stir in green beans; cook, stirring frequently, for 1 to 2 minutes. - Stir in garlic and ginger; cook, stirring frequently, for 3 to 4 minutes. - Season with salt and pepper, and then stir in black bean sauce. - Cover and continue cooking until green beans are tender, about 10 minutes. - Sprinkle with sesame seeds before serving.
Fresh Salmon Latkes Ingredients: - 1 12 lbs boneless and skinlass salmon fillets - 1 small onion - 1 stalk celery - 3 sprigs parsley - 2 tablespoons chopped fresh dill - 12 teaspoon salt - 18 teaspoon cayenne - 1 12 cups dry breadcrumbs - 12-1 cup oil (for frying) - 1 egg - 1 egg white Directions: - cut salmon into chunks and place in food processor with onion,celery, parsley, dill, salt & cayenne. - process until chopped but not pureed. - add lemon juice, egg, egg white & 1/2 cup of the bread crumbs & process again, just until combined. - measure out about 1/4 cup of the salmon mixture for each latke and form into 3 inch patties. - spread remaining bread crumbs on a plate and coat both sides of each latke with them. - in a large frying pan over medium-high heat, heat about 1/3 cup oil. - fry latkes until golden brown, about 4 minutes per side. - use more oil for each batch as needed. - drain each latke on a paper towel and keep warm in a 250 farighite oven until ready to serve. - serve as soon as all are done. - serve with tarter sauce, if desired.
Almond Balls - Sugar Free Ingredients: - 14 teaspoon almond extract - Splenda sugar substitute - 1 tablespoon coconut - 3 tablespoons almond butter - 1 tablespoon mascarpone cheese Directions: - Mix almond extract and sweetener. - Spoon over coconut and mix well. - Mix. - almond butter, cheese, and sweetner until fully blended. - Roll into 1/4 inch balls and place in freezer for 10 minutes. - To Store: Wrap well in waxed paper and store in freezer bag.
Savory Egg Pudding Recipe Ingredients: - 1/4 cup all-purpose flour - 1 cup half-and-half - 3 large eggs - 1 large egg yolk - 1 cup heavy cream - Salt - Freshly ground black pepper - 2 medium red potatoes, halved lengthwise and sliced paper thin (about 2 1/2 cups) - 2 tablespoons finely chopped fresh Italian parsley leaves - 2 teaspoons finely chopped fresh tarragon leaves - 1 teaspoon finely grated lemon zest - 2 tablespoons unsalted butter, plus more for coating the baking dish - 2 medium leeks, halved lengthwise, rinsed, and thinly sliced crosswise (white and pale green parts only) - 1 medium garlic clove, peeled and minced Directions: - Heat the oven to 375 degrees F and arrange a rack in the middle. - Coat a 2-quart baking dish with butter and set aside. - Combine the flour, half of the half-and-half, the eggs, and the egg yolk in a large bowl and whisk until smooth. - Add the cream and remaining half-and-half, season well with salt and pepper, and whisk to combine; set aside. - Combine the potatoes, herbs, and zest in a large bowl and toss to coat; set aside. - Heat the measured butter in a large frying pan over medium heat. - When it foams, add the leeks and garlic and season with salt and pepper. - Cook until the leeks are soft, about 5 to 6 minutes. - Mix the cooked leeks into the potato mixture and season with additional salt and pepper. - Evenly spread the potato mixture in the prepared baking dish and pour the egg mixture over top. - Bake until the custard is puffy, golden, and set, about 30 to 35 minutes. - Let rest at least 20 minutes before serving. - The egg pudding can be served warm, at room temperature, or cold.
Oven Roasted Fish Fillet Bundles in Lemon Cream Sauce Ingredients: - 4 skinless cod fillets, you may only need 2 if they are large, you want them big enough to wrap around the salmon fillets. - 4 skinless salmon fillets, each about 1 inche thick and 2 inches wide and 2 inches long - 1/2 tsp cajun seasoning mixed with salt and pepper to taste for seasoning fish - 1 FOR SAUCE - 1 shallot, minced - 2 clove garlic, minced - 1/4 cup dry white wine - 1/2 cup chicken stock - 1 cup heavy cream - 1 tbsp lemon juice - 1/2 tsp cajun seasoning - 1/4 tsp black pepper and salt to taste - 1 tsp hot sauce such as franks brand - 1/2 tbsp butter - 1 FOR TOPPING AND GARNISH - 1/4 cup grated parmesan cheese - 4 sliced green onions Directions: - MAKE SAUCE - In saucepan, melt the butter, add shallot and garlic and soften, add wine and reduce until almost gone.Add chicken stock,cream, lemon juice and seasoning cook to a thin sauce about 5 minutes. - It will thicken up some in the oven. - PREPARE FISH - Season fish with seasoning, Lay cod fillets flat on work surface, place salmon fillet on one end and roll up to enclose salmon. - The pink ends will show.Press to adhere carefully, dont press to hard! - PREHEAT OVEN TO 400 - Spray an ovenproof dish large enough to hold fish in 1 layer. - Add half of sauce to dish add fish bundles seam side down, top with remaining sauce.Sprinkle each bundle with parmesan cheese and sprinkle all over with green onions - Bake for about 30 minutes until fish is cooked. - Serve with crusty bread or rolls and a salad if you like!
Strawberry Sauce Ingredients: - 1 lb fresh strawberries - 12 cup sugar - 12 teaspoon lemon juice - 1 tablespoon strawberry gelatin Directions: - Slice off stem from strawberries and cut in half. - Pour sugar over strawberries and fold gently. - Let strawberries sit for 30 minutes. - Pour strawberries and juice into saucepan and add lemon juice. - Bring to a simmer over medium heat then cook on low for 10 minutes. - Add dry strawberry gelatin and stir until dissolved. - Remove from heat and let cool.
KRAFT Extra Rich BBQ Chicken Ingredients: - 1/2 cup Kraft Extra Rich Original BarBQ Sauce - 1/4 cup sherry or apple juice - 2 lb. chicken pieces, (whole legs and bone-in breast halves) Whole Foods 1 lb For $3.99 thru 02/09 Directions: - COMBINE BBQ sauce and sherry; set aside 1/3 cup (75 mL). - MARINATE chicken in remaining BBQ sauce mixture 30 minutes in refrigerator. - PLACE a shallow metal pan under left side of grill, directly over coals & preheat right burner to Medium-High heat. - GRILL chicken over right side 2-3 minutes to crisp skin. - Move to left side over pan; close lid & cook 30 minutes for legs and breasts or 15 minutes for wings. - BRUSH with reserved sauce, close lid & cook 15-20 minutes more until done.
Beef Stroganoff Pizza Ingredients: - 3/4 lb Ground beef - 3 onion, chopped - 2 tbsp paprika - 3 clove garlic - 1 tsp salt - 2 tbsp ground black pepper - 2 1/4 cup sour cream - 2 pizza crusts - 2 cup shredded mozzarella cheese - 1 1/4 cup tomato sauce Directions: - Brown beef with chopped onions and add dry spices. - Simmer mixture for 8 to 10 minutes. - Min in sour cream and tomato sauce and simmer until mixture is consistent. - Preheat oven to 400F. - Mound sauce mixture until it is 1 1/2 inches from the edge of the crist. - Apply pressure With spatula until mixture is 3/4 inch from the crust edge. - Sprinkle mozzarella cheese over the pizza to taste. - Bake for 10-15 minutes. - Repeat with second crust.
Beef Roast in Gravy Ingredients: - 4-1/2 lb. boneless rolled beef roast, sirloin tip, rump, - chuck - 1 pkg. (1-1/4 oz.) dry onion soup mix - 10 oz. condensed cream of mushroom soup Directions: - Place roast beef on foil in small roaster. - Stir onion soup mix into cream of mushroom soup in bowl. - Spoon over meat. - Fold foil over top. - Cover with roaster lid. - Cook in 300 F. oven for 4 to 4 1/2 hours depending on the degree of doneness you want. - Serves 8 to 10. - Companys Coming
Caesar Salad Dressing Ingredients: - 34 cup olive oil - 34 cup vegetable oil - 12 cup Egg Beaters egg substitute (or 2 eggs) - 18 teaspoon pepper - 12-1 tablespoon crushed garlic (depends on how much you like garlic) - 1 tablespoon A.1. Original Sauce - 1 tablespoon Worcestershire sauce - 1 12 tablespoons Dijon mustard, must - 1 whole scallion - 1 ounce anchovy fillet (you can use less if it is too fishy for you) - 2 tablespoons fresh lemon juice (if you use bottled, it will be very thin dressing) - 3 ounces fresh parmesan cheese Directions: - Put all ingredients into blender except oils, blend well. - Add oils, blend. - Chill and use within 48 hours.
Pan gravy Ingredients: - 1/3 cup reserved bacon fat - 1/4 cup olive oil - 1/4 tsp maggi seasoning, this is not necessary but I do like the flavor - 1/4 tsp onion powder - 1/4 tsp garlic powder - 3 1/2 tbsp all-purpose flour - 3 1/4 cup chicken broth Directions: - In a large skillet over medium high heat add oil and bacon fat. - Once bacon fat has melted, add flour and whisk in with the fats. - Cook this for several minutes until flour turns a golden brown. - Slowly pour in broth. - Whisk vigorously to incorporate with the roux. - Bring to a boil and lower heat to medium. - Add in all the seasonings. - Mix and taste to see you you need to adjust any to your taste. - Cook another four minutes. - Pour over chicken or pork. - Great over ham. - Recipe by taylor68too.
Roast Beef With Potato Salad Ingredients: - 2 lb. red potatoes - 1 small bunch of chives - 1/2 c. sour cream - 2 tbsp. white horseradish - 1 tsp. salt - .13 tsp. Pepper - 1 minced shallot - 1 1/2 lb. deli roast beef Directions: - Place potatoes and water to cover in saucepan; heat to boiling. - Lower heat; cover and simmer 10 to 12 minutes. - Drain; cool slightly. - In bowl, whisk chives with sour cream, horseradish, salt, pepper and minced shallot. - Cut cooled potatoes in half; stir into sour-cream dressing in bowl until coated. - Let potato mixture stand 30 minutes at room temperature, stirring -occasionally. - Serve with 1 lbs. - thinly sliced deli roast beef.
Moroccan Chicken and Summer Squash Salad Ingredients: - 1 tablespoon ground cumin - 2 teaspoons ground coriander - 1 12 teaspoons kosher salt - 34 teaspoon fresh ground pepper - 2 small yellow squash, cut into 1/4 inch slices - 2 small zucchini, cut into 1/4 inch slices - 4 tablespoons olive oil - 4 boneless skinless chicken breast halves - 1 teaspoon grated lemon, zest of - 3 tablespoons lemon juice - 2 tablespoons chopped flat leaf parsley - 2 heads bibb lettuce, torn (12 cups) Directions: - Heat grill to high. - Stir together cumin, coriander, salt, and pepper in a small bowl. - Place squash, zucchini, 1 tbs of the olive oil, and 1 tsp of the cumin mixture in a large bowl and toss to coat vegetables. - Sprinkle chicken with 2 tsp of the cumin mixture. - Whisk together lemon zest, lemon juice, and remaining cumin mixture in another large bowl; whisk in remaining olive oil and the parsley. - Set aside. - Grill chicken, turning once, until juices run clear, 10 minutes. - At the same time place squash and zucchini in a grill basket and grill until crisp-tender, 4 minutes. - Let chicken cool slightly, cut into thin slices, and place in a bowl with zucchini, squash, and 2 tbs of the dressing; toss to coat. - Toss lettuce with remaining dressing and divide among four serving plates. - Top with chicken, squash, and zucchini.
Tasty Turkey Bacon Cheeseburger Pizza Ingredients: - 1 can (13.8 oz.) refrigerated pizza dough - 1/2 lb. ground turkey - 1 small onion, chopped Safeway 1 lb For $1.49 thru 02/09 - 1 pkg. (8 oz.) CLASSICO Fire Roasted Pizza Sauce - 1 tomato, thinly sliced King Sooper's 1 lb For $0.99 thru 02/09 - 1/4 cup OSCAR MAYER Turkey Bacon Bits - 1 cup KRAFT Shredded American & Cheddar Cheeses - 1 tsp. Italian seasoning Directions: - Heat oven to 425F. - Unroll pizza dough on baking sheet sprayed with cooking spray. - Pat out dough to 15x10-inch rectangle. - Bake 8 to 10 min. - or until lightly browned. - Meanwhile, brown turkey with onions in large skillet on medium heat; drain. - Spread pizza sauce over hot crust. - Top with turkey mixture, tomato slices and bacon bits. - Sprinkle with cheese and seasoning. - Bake 8 to 10 min. - or until cheese is melted.
Pumpkin Marmalade Ingredients: - 3 lbs (1.4 kg) pumpkin - 4 cups (950 ml) water - 2 oranges sliced into thin semicircles - 3 lemons sliced into thin semicircles - 3 inch piece fresh ginger (finely shredded) - 4 cups (950 ml) granulated sugar Directions: - Peel pumpkin and remove all seeds and fibers. - Slice flesh into pieces and coarsely grate so the strands are as long as possible. - Place grated pumpkin in noncorrosive pan with water, oranges, lemons and ginger. - Bring to boil, then simmer for 25-30 minutes. - (orange peel should be just soft) - Add the sugar and stir until disolved. - Return to boil and cook over medium heat for 25-30 minutes until thick. - (wooden spoon should leave a clear channel when drawn through) - Ladle the marmalade into hot steriliized jars and seal. - Can be eaten immediately but improves with age.
Zucchini Souffle Ingredients: - 1 tablespoon butter - 1/4 cup olive oil - 1 large onion, chopped - 1 teaspoon minced garlic - 2 to 3 medium zucchini, grated - Salt - freshly ground black pepper - 6 eggs, separated - 8 ounces Gruyere cheese, grated - 1/4 cup parsley, chopped Directions: - Butter four 1 1/2 -cup ramekins or one 6-cup souffle dish. - Heat the oven to 325 degrees. - Put the oil in a large skillet over medium-high heat; when its hot, add the onion and garlic and cook until soft, 5 to 8 minutes. - Add the zucchini, season with salt and pepper, and continue cooking, stirring occasionally, until very tender, another 10 to 12 minutes. - If you prefer, substitute a 10-ounce bag of spinach, chopped and cooked the same way. - Drain the vegetables if there is excess liquid, and let cool. - In a large bowl, beat the egg yolks and cheese with some salt and pepper. - Add the vegetables and parsley and stir. - In a clean, dry bowl, beat the egg whites until they are light and fluffy and just hold soft peaks; stir about a third of the whites into the yolk mixture to lighten it, then gently fold in the remaining whites, trying not to deflate them much. - Pour the souffle mixture into the ramekins or dish. - Bake until golden and puffy, 30 to 35 minutes, and serve immediately.
Perverse meatloaf Ingredients: - 2 lb hamburger meat - 3 oz. cashew nuts chopped ( roasted and dry in skillet ) - 5 oz. apricots dried (soft) chopped - 2 bunches green onions ( large chunks ) - 1 tablespoons cognac or sherry - 1/4 cup water - 1 white onion, cubed - 2 dry rolls soaked in water - 2 pinches ground cloves - 3 eggs - 2 whole chili peppers cut - 1/2 tablespoon cinnamon - 1/2 tablespoon ginger - 1 3/4 oz. veg broth - 2 tablespoons honey - 3 cloves pressed garlic Directions: - Add onion to meat. - Squeeze water from bread and add to meat. - Toast cashews. - Add all ingredients except honey and green onions, mix form into an oval shape and pour oil over meat. - If too wet add bread crumbs. - Bake for 30 minutes at 350 degrees. - 10 minutes before done pour honey on top and place the green onions around the meat.
Baked Enchilada Chicken Recipe Ingredients: - 3 1/2 lb chicken parts* - 1 c. Pace enchilada sauce Directions: - * If you like, remove skin before baking. - Place chicken in roasting pan. - Bake at 400 degrees for 30 min. - Pour enchilada sauce over chicken. - Bake 30 min, basting with sauce. - Stir sauce and serve over chicken. - This recipe yields 6 servings.
Mini Chocolate Cakes Ingredients: - 2 cups all-purpose flour - 23 cup cocoa powder - 1 12 teaspoons allspice - 1 teaspoon baking powder - 14 teaspoon baking soda - 14 teaspoon salt - 34 cup unsalted butter, softened - 1 12 cups light brown sugar - 3 eggs - 2 teaspoons vanilla extract - 1 cup sour cream - 4 ounces bittersweet chocolate, chopped - 1 cup heavy cream - 8 ounces bittersweet chocolate, chopped Directions: - Heat oven to 350. - Coat two 6 cup jumbo muffin pans with nonstick cooking spray. - Whisk together flour, cocoa, allspice, baking powder, baking soda and salt. - Set aside. - Beat butter 2 minutes. - Add sugar; beat until fluffy. - Add eggs, one at a time, beating well after each. - Beat in vanilla. - Beat in flour mixture in three additions, alternating with sour cream. - Beat 2 minutes more. - Fold in chopped chocolate. - Fill prepared muffin cups half full. - Bake at 350 for 25 minutes or until top springs back when touched. - Cool cakes for 10 minutes on rack. - Turn cakes onto rack; cool completely. - Make ganache: Bring cream to a boil in a small saucepan. - Place chocolate in a medium sized bowl; pour hot cream over top. - Stir until smooth. - Place a rack over a jelly roll pan. - Place cakes, flat-side down, on rack. - Pour 2 to 3 tablespoons ganache over each cake, smoothing with spatula. - Refrigerate one hour or until set, and decorate if desired.
Green Bean With Herbs Salad Ingredients: - 1 tbsp butter - 4 cup green bean /french bean - 1 dash salt and pepper - 1/2 tsp each Italian herbs and parsly or basil Directions: - Thinly slice green bean / french bean - in pan melt butter then add green bean /french bean saute for few minutes then season with salt and top with mix herbs or basil off heat mix well again
White Chocolate Fudge Ingredients: - 6 ounces baker's white chocolate baking squares - 34 cup sweetened condensed milk - 1 cup coarsely chopped almonds (toasted) - 12 cup dried cranberries (Craisins) - 1 tablespoon orange zest Directions: - Line 8 inch square pan with foil; ends extending over the sides of the pan; set aside. - Microwave chocolate and milk in large microwaveable bowl on MEDIUM 2 to 3 minutes or until chocolate is completely melted. - Add almonds, cranberries and orange peel; stir until well blended. - Spread chocolate mixture into prepared pan. - Refrigerate 2 hours or until firm. - Lift fudge from pan using foil handles. - Cut into 48 pieces. - Store in tightly covered container in refrigerator up to 3 weeks. - (Do not freeze).
Pot Roast With Onions Recipe Ingredients: - 1 pound onions, about 4 - 1 tbsp. oil - 3 1/2 pound chuck roast - 1 2/3 c. beef stock or possibly canned broth - Salt & pepper Directions: - Slice the onions. - Heat the oil in a large pot over medium heat and brown the meat on all sides, about 15 min all together. - Add in the onions, the stock, 1 1/2 tsp. - salt and 1/2 tsp. - pepper. - Cover and cook over low heat till fork tender, about 2 hrs. - Remove the meat to a platter and cover it loosely with foil to keep hot. - Skim the fat from the liquid. - Bring to a boil and cook till reduced to 3 c., about 10 min. - Slice the meat and serve it with the reduced broth as a sauce.
Triple-Turkey and Brown Rice Skillet Ingredients: - 1 Tbsp. oil - 6 slices OSCAR MAYER Turkey Bacon, cut into 1/2-inch pieces - 1 small green bell pepper, coarsely chopped - 1 small onion, chopped King Sooper's 1 lb For $0.99 thru 02/09 - 6-1/2 oz. (1/2 of 13-oz. pkg.) OSCAR MAYER Selects Uncured Smoked Turkey Sausage, cut into 1/2-inch-thick slices - 1-1/2 cups long-grain brown rice, uncooked - 3-1/4 cups water - 1 tsp. Italian seasoning - 1/2 tsp. crushed red pepper - 1/2 tsp. ground black pepper - 1 pkg. (7.5 oz.) OSCAR MAYER CARVING BOARD Applewood Smoked Turkey Breast, chopped Directions: - Heat oil in large saucepan on medium heat. - Add bacon, green peppers and onions; cook and stir 3 min. - or until vegetables are crisp-tender. - Add sausage, rice, water and seasonings; stir. - Bring to boil; cover. - Simmer on medium-low heat 45 to 50 min. - or until rice is tender and most the liquid is absorbed, stirring occasionally. - Stir in chopped turkey; cook 1 to 2 min. - or until heated through, stirring occasionally.
Almond Poppy Noodles! Ingredients: - 8 ounces egg noodles - 4 tablespoons butter or margarine - 1/2 cup almonds slivered - 1 tablespoon poppy seed Directions: - Cook noodles according to package directions. - In large skillet, melt 1 tablespoon butter and lightly brown almonds. - Stir in remaining butter, noodles and poppy seeds; heat through. - Serve, if desired with pork roast.
Super Fruity Cool Cubes Ingredients: - 1/2 cup Kool-Aid Sugar Sweetened Drink Mix, any flavour - 1-1/2 cups water Directions: - Combine drink mix powder and water in 2-cup glass measuring cup; stir until drink mix is dissolved. - Pour evenly into plastic ice cube trays lightly sprayed with cooking spray. - Freeze 3 to 5 hours or until firm. - Remove from ice cube trays onto plate or plastic tray. - Serve in a hollowed-out frozen melon.
Apricot Pie Ingredients: - 2 cups apricots, dried - 2 cups water - 1/2 cup sugar - 1-1/2 tbsp. cornstarch - 1 dash salt - 3 tbsp. butter - 1 pastry for 2-crust pie Directions: - In a saucepan bring apricots and water to a boil. - Cook for 10 minutes. - Add sugar and cook another 5 minutes. - Drain, reserving 1 cup of juice. - Set apricots aside. - Pour 1 cup reserved apricot juice into saucepan and add cornstarch. - Add salt and cook until mixture thickens, stirring frequently. - Arrange drained apricots in unbaked pie shell. - Pour in thickened apricot juice. - Dot with butter. - Cover with top crust. - Slit top and flute edges. - Bake at 425F for 30 minutes.
Tortilla Crusted Salmon with Fire Roasted Corn Salsa Ingredients: - 4 ears fresh corn, roasted on broiler and cleaned off cob - 6 tomatillos, peeled, washed and small diced - 1 jalapeno, oiled, broiled de-seeded and small diced - 1 tomato, cored and diced medium - 1 red bell pepper, seeded, pith removed and small diced - 1 green bell pepper, seeded, pith removed and small diced - 1 ounce cilantro leaves, chopped fine - 1/2 cup fresh lime juice - 2 cloves garlic, minced - Hot pepper sauce, to taste - Salt and pepper, to taste - Canola oil, for pan frying - 1/2 pound blue corn tortillas - 4 salmon fillets, 6 ounces each - 2 cups salt and peppered flour - 6 eggs plus 2 ounces milk, for egg wash Directions: - Mix all ingredients for Salsa and Let sit for 4 hours. - Preheat oven to 325 degrees F. - Bake Corn Tortillas in a 325 degree oven until crispy, cool. - Then grind tortillas in a blender or food processor until pulverized into a dust. - Place salmon, skin side up, into flour, then egg wash and finally the tortilla crumbs. - After salmon is coated, heat oil in skillet and place salmon, tortilla side down into the hot oil. - Pan fry until crust sets and a little browning occurs. - Drain oil and flip salmon, then place salmon in a 325 degree oven for 8 to 10 minutes. - Heat salsa in a skillet and place over the salmon before serving.
Grilled Placerville Sandwiches Ingredients: - 4 chicken breasts, grilled - 1 fuji apple, sliced - 12 slices cheddar cheese, from block - 8 slices sourdough bread - 4 tablespoons butter Directions: - Assemble sandwiches like so to get the best results -- bread, chicken first then the apple slices and last the cheese, bread again. - Spread butter over the top slice of bread then lay the sandwich butter side down on a cold grill or frying pan. - You will want the cheese side to be closest to the heat so it has a chance to thoroughly melt. - Turn grill or stove on to medium heat. - Butter the other slice of bread and with a spatula flip the sandwich once one side has turned a nice golden brown color. - The second flip wont take as long so take care not to burn. - Serve immediately and enjoy.
Bulgar Beef Recipe Ingredients: - 1 1/4 c. Water - 1 tsp Instant beef bouillon granules - 3/4 c. Bulgar wheat - 1 pkt (10 ounce) frzn peas - 1/2 c. Sliced green onions - 2 Tbsp. Soy sauce - 1/2 tsp Shredded lemon peel - 1 x Clove garlic, chopped - 1 1/2 c. Cubed cooked beef - 1/2 c. Peanuts Lemon wedges, for garnish Directions: - In a 2 qt Microwave dish, Microwave water with bouillon, covered on High for 6 min, to boiling. - Add in bulgar. - Let stand for 15 min. - Stir in peas, green onions, soy sauce, lemon peel and garlic. - Microwave on High for 1-3 min till peas are tender, stirring once. - Stir in beef and peanuts. - Microwave on Higfh for 3-4 min till heated through. - Garnish with lemon wedges.
Asian Fish 'n Chips Ingredients: - 3/4 cup Kraft Mayo Calorie-Wise Real Mayonnaise - 3/4 cup fresh lime juice Safeway 3 ct For $1.00 thru 02/09 - 1-1/2 tsp. Sriracha sauce (hot chili sauce) - 1-1/2 cups hoisin sauce - 1-1/2 cups rice wine vinegar - 1-1/2 cups lemon grass, minced - 1-1/2 cups pickled ginger - 1-1/2 tsp. salt - 1-1/2 tsp. pepper - 12 each halibut fillets (5 oz./140 g each), each cut into 5 pieces - 1-1/2 cups oil - frozen crinkle-cut potatoes - 1-1/2 cups green onions, sliced Directions: - Mix mayonnaise, lime juice and sriracha sauce. - Mix hoisin sauce and vinegar in separate bowl. - Combine lemon grass, ginger, salt and pepper in shallow pan. - Dip fish in lemon grass mixture, turning to evenly coat both sides of each piece. - Heat oil in skillet on high heat until oil starts to smoke. - Add fish; cook 1 to 2 min. - on each side or until fish pieces are golden brown and flake easily with fork. - Meanwhile, deep fry potatoes as directed on package; drain. - For each portion, 2 servings: Plate 4 oz. - (115 g) potatoes; top with 5 fish pieces (140 g). - Drizzle with 2 Tbsp. - (30 mL) of the mayonnaise mixture and 1/4 cup (50 mL) of the hoisin sauce mixture. - Sprinkle with 2 Tbsp. - (30 mL) onions.
Grilled Clams and Mussels with Garlic, Almonds and Mint Ingredients: - 2 pounds mussels - 2 dozen littleneck clams - 1/2 cup dry white wine - 1/4 cup extra-virgin olive oil, more for drizzling - 5 garlic cloves (4 thinly sliced, 1 finely chopped) - 1/4 teaspoon red chile flakes, more to taste - 3/4 cup chopped mint leaves - 3 tablespoons sliced almonds - Finely grated zest of 1 lemon - Grilled bread slices, for serving Directions: - Build a very hot charcoal fire, mounding coals in the center of the grill, or heat a gas grill. - Scrub mussels and clams under running water to remove any clinging grit. - Put clams, wine, oil, sliced garlic and chile in a large disposable aluminum roasting pan and stir. - Cover pan tightly with heavy-duty foil. - Place pan on the grill and cover. - Let cook undisturbed for 10 minutes, then use mitts to open foil and stir in mussels. - Replace foil and continue cooking, with grill covered, 10 minutes more. - By this time, most or all of the shellfish should be open. - Use tongs to transfer opened shellfish to a serving bowl and return any unopened in the pan to continue cooking, covered, for another few minutes. - Any that remain unopened should be discarded. - Combine all shellfish and pan juices in the bowl. - Toss shellfish with mint, almonds, chopped garlic and lemon zest. - Drizzle with additional oil. - Brush grilled bread slices with oil and serve alongside for soaking up juices.
Barbecue Pork Sandwiches Ingredients: - 2 -3 lbs boneless pork roast - 34 cup diced minced onion - 1 (12 ounce) bottle barbecue sauce - 14 cup honey - sandwich bun Directions: - Place roast in greased 3 1/2 to 5-quart slow cooker. - Combine onion, barbecue sauce, and honey. - Pour mixture over meat. - Cover and cook on low heat 6-8 hours. - When roast is done, use two forks to shred meat. - Serve on sandwich rolls.
Chicken Potato Pie Ingredients: - 8 cups frozen southern hash brown potatoes, thawed and drained - 2 (10 ounce) cans cream of chicken soup - 1 (13 ounce) can evaporated milk - 3 cups rotisserie chicken, cubed - 1 (16 ounce) bagmixed frozen vegetables - 1 teaspoon lemon pepper - 1 12 cups swiss cheese, shredded - 1 pie crust, pastry rolled out to fit casserole top Directions: - Preheat oven to 375 degrees. - In a large saucepan, combine soup and milk and mix with wire whisk. - Heat over medium heat until blended. - Add potatoes, chicken, vegetables, lemon pepper, and cheese. - Pour this mixture into 3-quart casserole dish. - Top hot mixture with pie crust, sealing and fluting edges. - Cut several slits in crust to vent. - Bake at 375 degrees for 45-55 minutes, until filling is bubbly and crust is browned.
Sausage Skillet Supper Ingredients: - 2 tablespoons olive oil - 1 onion, chopped - 1 lb sweet Italian sausage, cut into chunks - 2 potatoes - 1 apple - garlic salt - pepper - 2 tablespoons ketchup - 1 tablespoon Dijon mustard - 12 teaspoon dried thyme - 2 tablespoons parsley, chopped - 1 cup frozen peas, thawed Directions: - In a large skillet over medium high saute onion and sausage in 1 tablespoon oil until sausage is cooked and brown (8-10 minutes). - While the sausage and onion is cooking peel and cut potatoes and apple into a small dice. - Drain sausage and onion and set aside. - Add the remaining oil to pan (1 tablespoon) with the potatoes, onions and 1 teaspoon salt and pepper to taste, cook stirring until golden brown (8-10 minutes). - In a small bowl or cup mix together ketchup, mustard, thyme, parsley and 2 tablespoons water. - Return sausage and onion to skillet, along wth the peas and then stir in sauce mixture, cook stirring frequently until browned and heated through (5 minutes). - Season with salt and pepper if desired.
Paul Prudhomme's Barbecue Sauce Ingredients: - 1/2 lb (.2 kg). sliced bacon, minced - 1-1/2 cups (350 ml) chopped onions - 2 cups (475 ml) basic pork, beef or chicken stock - 1-1/2 cups (350 ml) bottled chili sauce - 1 cup (225 ml) honey - 3/4 cup (175 ml) coarsely chopped pecans, dry roasted - 5 tbsp (70 ml) orange juice (also slice and save rind and pulp from 1/2 the squeezed orange) - 2 tbsp (30 ml) lemon juice (also slice and save rind and pulp from 1/4 of the squeezed lemon) - 2 tsp (10 ml) minced garlic - 1 tsp (5 ml) Tabasco sauce - 4 tbsp (60 ml) unsalted butter - 1-1/2 tsp (7 ml) black pepper - 1 tsp (5 ml) salt - 1 tsp (5 ml) onion powder - 1 tsp (5 ml) garlic powder - 1/2 tsp (2 ml) white pepper - 1/2 tsp (2 ml) ground red pepper (preferably cayenne) Directions: - Combine seasoning mix ingredients in a small bowl and set aside. - In a 2 quarts (1900 ml) saucepan, fry the bacon over high heat until crisp. - Stir in the onions, cover pan, and continue cooking until onions are dark brown but not burned, about 8 to 10 minutes, stirring occasionally. - Stir in the seasoning mix and cook about 1 minute. - Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic and Tabasco, stirring well. - Reduce heat to low;continue cooking about 10 minutes, stirring frequently. - Remove orange and lemon rinds. - Continue cooking and stirring about 15 minutes more to let the flavors blend. - Add the butter and stir until melted. - Remove from heat. - Let cool about 30 minutes, then pour into a food processor or blender and process just until pecans and bacon are finely chopped, about 10 to 20 seconds.
Hot Chile Tortillas Ingredients: - 1 12 cups cups unbleached white flour - 1 12 cups whole wheat flour - 12 teaspoon salt - 2 teaspoons dried ground piquin chilies (or other ground chiles) or 2 teaspoons dried ground chipotle chiles (or other ground chiles) - 12 cup butter or 12 cup vegetable shortening - 1 cup warm water - 12 teaspoon ground cumin - 1 teaspoon chili powder - 14 teaspoon dried oregano - 12 teaspoon taco seasoning - 1 teaspoon ground dried tomatoe - 1 teaspoon dried basil Directions: - Mix the flours, salt, chiles, and butter in a food processor bowl or a bread machine set on manual(now would be the time to add in other spices and herbs, if using). - Slowly add the warm water until the mixture forms a smooth, moist ball. - Remove the dough, divide it into 12 equal size balls, cover with plastic wrap, and let the dough rest for 30 minutes in a warm place. - Flatten each ball in a tortilla press or with a rolling pin to the desired thickness, usually about 1/8 of an inch. - Cook each tortilla on preheated, hot griddle on medium heat. - Turn the tortilla every 10 seconds for about 1 minute. - As it cooks, it will develop some puffing and some dark spots. - Place each cooked tortilla under a terry cloth or linen towel, When you have finished with all of the tortillas, place them in a plastic bag and store in the refrigerator until they are needed.
Charlotte's Pan-Roasted Latin Style Garlic Soup Ingredients: - 1/4 cup virgin or extra-virgin olive oil - 1/3 cup pressed or minced garlic - 1/2 teaspoon crushed red pepper, or to taste - 3 quarts chicken stock - 1 (2-inch) piece baguette, torn into small pieces - 4 green onions, thinly sliced on the diagonal - 1/4 to 1/2 cup chopped fresh cilantro leaves - Salt and freshly ground black pepper - 2 large egg yolks - 6 tablespoons crumbled or finely grated queso anejo, for garnish - Cilantro sprigs, for garnish Directions: - In a heavy, 4-quart saucepan, heat the oil over low heat. - Add the garlic and red pepper and saute for 1 minute, just until soft and fragrant. - Take care not to scorch the garlic, as this will produce a bitter flavor. - Add the chicken stock, increase the heat, and bring to a boil. - Reduce the heat to low and simmer, uncovered, for 1 1/2 hours, or until the garlic flavor has sweetened and mellowed. - If at the end of simmering, too much liquid has evaporated, add enough water to bring the level up to at least 8 cups. - Towards the end of the cooking time, whisk in the little pieces of bread for thickening, if using (the egg will also thicken the soup, so the bread step is not necessary, just optional). - Add the green onions and cilantro and continue to simmer until the green onions have wilted, 1 to 2 minutes. - Adjust seasonings with salt and pepper, to taste, and remove from the heat. - Place the egg yolks in a small bowl and whisking constantly, slowly add 1/4 cup of the hot broth to the egg yolks. - Continue whisking the egg mixture while slowly pouring 3/4 cup more of the hot broth into the egg mixture. - Whisk the entire egg mixture slowly into the hot soup, until fully incorporated. - Ladle the soup into 6 bowls and serve immediately. - Garnish each bowl with 1 tablespoon of the crumbled cheese and a cilantro sprig.
' Fnky' Flour Tortillas Ingredients: - 3 cups 'all purpose" flour - 1 -1 12 teaspoon salt (optional) - 1 -1 12 cup very warm water Directions: - Mix flour and salt (if added). - Add about 1 cup warm water slowly. - It needs to be a 'little' sticky so you might need to add more water as you mix flour, you need to 'eyeball' it and go by the texture of the dough. - add more flour (slowly) as you are kneading it until smooth and not sticky anymore. - Cover with dish towel and let sit for about 20-30 minutes. - Pinch off pieces big enough to make a golf sized ball of dough. - Flatten slightly with your hand and on a lightly floured surface roll out tortillas, - I like to roll them out as thin as possible that way when I put them on the griddle they start to bubble and as soon as I see that I flip them over and press slightly with dish towel or spatula until they start to rise, to 'me' that tells me I got the mixture just right. - I don't like my tortillas thick and heavy. - The End. - ;).
Alaska Snow Crab Potato Salad Recipe Ingredients: - 1 lb small red-skinned potatoes - 1/4 tsp salt - 1 c. snow crab meat - 3 x scallions, white part only finely minced - 2 Tbsp. finely-minced Italian parsley - 1/4 tsp grated lemon zest - 1 Tbsp. extra virgin olive oil - 2 tsp fresh lemon juice Freshly-grnd black pepper to taste Shredded iceberg lettuce for garnish Sliced seedless cucumber for garnish Directions: - Cut the potatoes, with their skins, in half or possibly quarter them, making roughly 1-inch pcs. - Put the potatoes in a deep pot. - Add in cool water to a depth of 2 inches over the potatoes. - Over high heat, bring to a boil. - Reduce the heat to medium-high, and cook till the potatoes are easily pierced with the tip of a knife, about 15 min. - Drain the potatoes and transfer to a mixing bowl. - Add in the crabmeat, scallion, parsley and lemon zest to the potatoes. - Toss with a fork to combine. - Fold in the oil and lemon juice to coat the potatoes. - Season the salad to taste with pepper. - (Note: Snow crab can be salty. - But if you wish, season the salad with additional salt to taste when adding the grnd pepper.) - Serve, mounded on a bed of shredded lettuce, surrounded by sliced cucumbers. - This recipe yields 4 servings. - Comments: Everyone loves sweet snow crab and everyone likes potatoes. - This salad pairs them in a fresh salad brightened with lemon zest. - Serving it in crisp c. of iceberg lettuce to show off its appealing colors.
Marinated Beef Skewers Ingredients: - 1/2 cup KRAFT Zesty Italian Dressing - 1 lb. boneless beef sirloin steak, cut into 1/2-inch pieces Whole Foods 1 lb For $7.99 thru 02/09 - 1/4 cup olive oil - 1 Tbsp. red wine vinegar - 1 cup fresh parsley - 1 clove garlic, peeled - 1/2 bay leaf - 1/2 tsp. dried oregano leaves Directions: - Pour dressing over meat in shallow dish; stir to evenly coat meat. - Refrigerate 1 hour to marinate. - Heat broiler. - Remove meat from marinade; discard marinade. - Thread meat evenly onto 12 (6-inch) wooden skewers. - Place on rack of broiler pan sprayed with cooking spray. - Broil, 4 inches from heat, 7 to 8 min. - or until done, turning after 4 min. - Blend remaining ingredients in blender on high speed 3 min. - Serve with meat skewers.
Ranee Mueller's Blackberry Lime Jam Ingredients: - 3 limes - 1/2 cup water - 6 cups blackberries - 7 cups sugar Directions: - Seed the limes, scoop out the section. - Squeeze lime shells and reserve any juice. - Combine lime sections, juice and water and cook for 20 minutes on low heat. - Increase heat to medium, add berries and sugar and continue cooking 20-30 minutes, or until thickened. - Pour into 1/2 pint jars leaving 1/4-inch headspace, seal, process in BWB (boiling water bath) 5 minutes.
Kahlua Liquor Ingredients: - 4 cups (950 ml) water - 3-3/4 cups (875 ml) sugar - 3/4 cup (175 ml) instant coffee - 1 fifth of cheap vodka - 1 vanilla bean Directions: - Bring water to a boil, add sugar and boil for 5 minutes. - Stir in instant coffee, 1 spoonful at a time. - Bring back to a boil. - Remove from heat and allow to cool for several minutes. - Stir in the vodka. - Split the vanilla bean and put in a 1/2 gallon (1.9 ltr) jug. - Pour in your mixture and let stand for 2 weeks.
Butter Pecan Bars Recipe Ingredients: - 2 x Large eggs, beaten - 1/2 c. butter, softened - 1 x and 1/3 c. flour - 1 x and 1/2 c. brown sugar - 2 tsp vanilla - 2/3 c. pecans, minced Directions: - Combine all ingredients and mix well. - Pour into a greased 13 x 9 inch baking pan and bake for 20 - 30 min at 350 degrees. - Allow to cold and cut into bars. - You can just tell by the ingredients which these are going to be good. - Chefs Notes: Just eat one.
Chicken Macaroni Stew Ingredients: - 1/2 can tomatoes 16 ounces - 1 cup mixed vegetables - 13 cup pasta elbow macaroni, uncooked - 1/4 cup onions chopped - 1/4 teaspoon oregano - 1/4 teaspoon salt - 18 teaspoon garlic powder - 1 dash black pepper - 1 each bay leaves - 1 cup chicken broth (from stewed chicken) - 3/4 cup chicken cooked, diced, (from stewed chicken) Directions: - Break up large pieces of tomatoes. - Place all ingredients except chicken into saucepan. - Bring to a boil. - Reduce heat and boil gently, uncovered, until macaroni is tender--about 15 minutes. - Stir several times to prevent macaroni from sticking. - Add chicken. - Heat to serving temperature. - Remove bay leaf.
Italian Parmesan Steak Ingredients: - 1 (6 ounce) can Italian-style tomato paste - 1 cup sliced onion - 1 teaspoon dried oregano - 1 teaspoon Italian spices - 4 ounces red wine (or 1 beef bouillon dissolved in 4 oz. of water) - 1 teaspoon of minced garlic or 2 cloves garlic, minced - 1 12 lbs steak - 6 ounces cold water - 2 tablespoons olive oil - 1 cup portabella mushroom, washed and sliced - 1 cup grated mozzarella cheese - grated parmesan cheese Directions: - Mix all ingredients (except the cheeses) in a 2-qt pan. - Bring to a slow boil and then simmer on low until the onion is cooked and tender (about 15-20 minutes). - Remove the meat from the sauce. - Cut it into 1/2 inch to 3/4 inch strips. - Pour 1/2 of sauce into a casserole dish. - Add the meat and pour remaining sauce over meat. - Bake for about 45 minutes. - Remove from the oven and sprinkle generously with grated Parmesan. - Then top with the mozzarella. - Allow to sit for a few minutes before serving.
Lyon-Style Chicken with Vinegar Sauce Ingredients: - 3 tablespoons extra-virgin olive oil - One 4-pound chicken, cut into 10 pieces - Salt and freshly ground pepper - 3 tablespoons unsalted butter - 12 large garlic cloves, unpeeled - 1 bay leaf - 1 cup Banyuls vinegar or red wine vinegar - 2 cups chicken stock - 1/4 cup creme fraiche - Herbed Steamed Rice, for serving Directions: - Preheat the oven to 450. - In a large, deep skillet, heat the oil. - Season the chicken with salt and pepper, add to the skillet and cook over moderately high heat until browned. - Add 1 tablespoon of the butter to the skillet and swirl to coat the chicken. - Turn the chicken skin side up and add the garlic and bay leaf. - Transfer the skillet to the oven and bake the chicken for 8 minutes, until the breast pieces are just white throughout. - Transfer the breast pieces to a plate. - Add the vinegar to the skillet, return to the oven and bake the remaining chicken, basting a few times, until cooked through, 15 minutes longer. - Transfer the chicken and garlic to the plate. - Add the chicken stock to the skillet and boil, scraping up the browned bits, until reduced to 1 1/4 cups, about 10 minutes. - Whisk in the creme fraiche and the remaining 2 tablespoons of butter. - Return the chicken to the skillet along with any accumulated juices. - Simmer over moderately high heat, basting a few times, until the sauce thickens slightly and the chicken is heated through, about 3 minutes. - Season with salt and pepper and serve with the Herbed Steamed Rice.
Cappuccino Root Beer Float Ingredients: - 1 env. GENERAL FOODS INTERNATIONAL Italian Cappuccino - 1/4 cup hot water - 3/4 cup root beer - 1/2 cup vanilla ice cream Directions: - Dissolve cappuccino mix in hot water in tall glass. - Add root beer and ice cream. - Serve immediately.
Stacy's Blueberry Banana Bread Ingredients: - 1 1/4 cup granulated sugar - 2 stick Butter, softened plus save wrappers - 1 pints blueberries/blackberries - 2 large eggs - 3 1/2 bananas - 1/2 cup buttermilk - 2 tsp vanilla extract - 2 1/2 cup all purpose flour - 1 tsp baking soda - 1 tsp salt Directions: - Preheat oven to 350. - Mix sugar and butter with mixer till well blended. - Add eggs, one at a time till well blended. - Breaking off in pieces, add the bananas, buttermilk and vanilla till smooth. - Add the flour, baking soda and salt slowly till all ingredients moistened (don't overmuch at this point) - With a spatula, fold in blueberries easy so as not to break them. - Take the saved butter wrappers and grease two loaf pans with the butter residue. - Pour batter evenly into both pans. - Baking times vary. - I would start checking at the 40 minute mark till toothpick comes out clean from batter (not blueberries). - Cool in pans for 5 minutes before handling. - then loosen sides of loaves from pans and place top side up on wire rack or dinner plate - when completely cooled store in gallon food storage bags. - Will last at room temp for up to 4 days, in fridge up to 10 days and freeze up to 3 months - This recipe is very versatile you could add walnuts, replace blueberries with blackberries or dates.
Spiked Fruit Cups Ingredients: - 2 cups coarsely chopped fresh pineapple (in 1 inch pieces) - 1 12 cups green seedless grapes, halved - 16 ounces frozen sliced peaches, thawed - 10 (12 ounce) bagsfrozen pitted cherries, thawed - 13 cup sugar - 1 12 cups vodka - 2 limes, juice of - mint sprig Directions: - Place all the ingredients in a large bowl and stir to combine. - Cover with plastic wrap and refrigerate for at least 4 hours or overnight. - Discard the mint sprigs and divide the fruit and liquid among 8 cocktail glasses. - You can replace the vodka with rum and the mint with coconut to make a pina colada cup!
Low Carb Peanut Butter Fat Bombs Ingredients: - 1/2 cup coconut oil - 1/2 cup peanut butter (I use Peter pan creamy as it has only a few carbs) - 1/2 tbsp splenda Directions: - Combine all ingredients in a pot and heat over medium heat until smooth. - Pour into small molds or a small cupcake pan. - Allow to freeze for 30-60 minutes - Remove from molds and store in a Ziploc freezer bag.
Hot Chocolate Drink Recipe Ingredients: - 2 pound Nestles' Quik - 12 c. powdered lowfat milk - 12 ounce. Coffeemate - 2 c. powdered sugar Directions: - Add in 1/3 c. of mix to 1 c. boiling water to serve.
Potato, Shirasu, & Natto Oyaki for Infants (9-11 mos) Ingredients: - 5 small Potatoes - 3 tbsp Shirasu (boiled and dried baby sardines) - 3 tbsp Spinach - 1 pack Split bean natto - 3 tbsp Katakuriko Directions: - Cut the potato into small pieces and soak in water before boiling. - Pour boiling water over the shirasu to remove the salt. - Also pour hot water over the natto to get rid of the stickiness. - Parboil the spinach and mince. - Combine everything together. - Form small balls, and pan-fry in the frying pan until browned (over medium-low heat).
Sea Bass with Watercress Sauce Ingredients: - 1 tablespoon butter - 1 tablespoon vegetable oil - 2 8-ounce sea bass fillets - 3 tablespoons finely chopped shallots - 1/4 cup dry Vermouth or dry white wine - 1/2 cup whipping cream - 1 cup (packed) chopped trimmed watercress (from 1 bunch, about 6 ounces.) Directions: - Melt butter with oil in heavy medium skillet over medium-high heat. - Add sea bass to skillet; cook just until opaque in center, about 4 minutes per side. - Transfer fish to plate; tent with foil to keep warm. - Pour off all but 1 teaspoon drippings from skillet. - Add shallots to same skillet; stir 30 seconds. - Add Vermouth; bring to boil. - Continue to boil 1 minute. - Add cream; boil until sauce thickens slightly and coats spoon, about 3 minutes. - Add 3/4 cup watercress to sauce. - Season with salt and pepper. - Transfer fish to plates. - Spoon sauce around fish. - Sprinkle with remaining 1/4 cup watercress and serve.
Simple Raspberry Bliss Ingredients: - 1 pint raspberry sherbet - 4 ounces Grand Marnier or 4 ounces blue curacao - 4 lemon cookies (optional) Directions: - Place a half cup of sherbert in a dessert cup. - Pour and ounce of liquor over the sherbert. - Stick a cookie off to the side of the sherbert, if using.
Simple Yellow Dal Recipe Ingredients: - 1/2 cup yellow lentils (Masoor dal) - 1 cup water - 1 tomato - 1/2 tsp whole cumin seeds - 1/4 tsp turmeric - 1 green chili - 1 tsp salt - 1 tsp brown sugar - 2 garlic cloves - 1 tbsp olive oil - 1 tbsp cilantro Directions: - Boil lentils in water with salt, sugar and turmeric - In separate pan, fry chopped garlic, chopped chili, chopped tomato and jeera in oil - Combine ingredients and boil for 15-20 minutes - Top with cilantro and serve over rice
Best Ever Cheesecake Ingredients: - 2 graham cracker pie crusts - 4 (8 ounce) packages cream cheese, softened - 2 eggs - 1 cup sugar - 1 tablespoon vanilla Directions: - In a large bowl use beaters to mix the cream cheese,eggs, sugar and vanilla. - Fill the pie crusts. - Another variation I use is to put 1 cup fresh or frozen fruit on the bottom of the crust before adding the cheesecake filling. - It comes out really fancy looking and tastes divine. - Bake at 350 for 1 full hour-NO PEEKING! - Let it cool and then you can either cover it and put it in the fridge as is or you can put a can of pie filling on top first.
Caper Vinaigrette Ingredients: - 4 ounces capers (with juice, 1/2 cup) - 2 tablespoons roasted red peppers, minced - 2 tablespoons fresh parsley, minced - 1 12 teaspoons Dijon mustard - 13 cup red wine vinegar - 1 cup extra virgin olive oil Directions: - Put capers with liquid, minced roasted red pepper, and minced parsley in food processor with steel blade and pulse 20-30 seconds, until ingredients are coarsely chopped, then place ingredients in small plastic bowl. - Stir in Dijon and red wine vinegar, then whisk in olive oil a little at a time, until vinaigrette is emulsified. - (Make dressing a day ahead if desired. - Bring to room temperature before using. - ).

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