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Lemon Dijon Chicken Ingredients: - 12 cup Dijon mustard - 3 lemons or 14-12 cup lemon juice Directions: - Cut up a whole chicken (skinned or not) and place in bowl, pour mixture over chicken and mix around to coat each piece. - Place in refridgerator for one half hour. - Bake or BBQ till done and browned well. - YUM.
tomato sandwiches w/ lemon pepper mayo Ingredients: - 2 large tomatoes - 1 cup low fat mayo - 1 lemon - 1 black pepper - 1 salt - 6 bulkie rolls Directions: - prepare the mayo. - in a small mixing bowl add the mayo, 1 pinch of salt and pepper, and 1tbs of ground lemon rind. - mix together. - slice the tomatoes into 1/4 in slices. - place the mayo spread on the bullied rolls. - then place 2-3 slices of tomatoes on each. - enjoy! - add Bacon and lettuce for amazing blt's! - !
Thousand Island Dressing Ingredients: - 2 cups mayonnaise - 12 cup chili sauce - 1 tablespoon onion, minced - 1 pimentos, minced - 2 tablespoons green bell peppers, minced - 2 hard-boiled eggs, finely chopped - salt and pepper Directions: - Blend all ingredients in a blender or food processor. - Thin with a little cream, if desired. - Chill before serving.
Aertsoppa (Pea Soup) Ingredients: - 1 12 cups yellow split peas - 2 quarts cold water - 1 12 cups diced baked ham - 34 cup minced onion - 3 celery ribs, with tops sliced - 1 -2 carrot, diced - salt and pepper Directions: - Soak peas in water overnight. - Add ham, onion, celery and carrots; heat to boil. - Cover, simmer 2 hours until peas are tender and liquid partially cooked down. - Season to taste. - For smoother soup, put through a sieve. - Dilute as desired with milk.
Savory Italian Bread Ingredients: - 1 loaf Italian bread - 12 cup grated parmesan cheese - 13 cup mayonnaise - 14 teaspoon dried basil - 14 teaspoon garlic powder - 18 teaspoon dried oregano - 18 teaspoon onion salt Directions: - Cut bread to, but not through the bottom into 12 slices. - Place on baking sheet. - Combine all other ingredients in a small bowl and mix well. - Spread the mixture between the slices and over the top of the bread. - Bake at 400 for about 12 minutes or until golden.
Microwave Party Franks Recipe Ingredients: - 1 pound frankfurters - 1 (10 ounce.) jar warm picante sauce - 2 tbsp. mustard - 1 teaspoon sugar Directions: - Cut frankfurters into small bite size pcs. - Mix picante sauce, mustard and sugar into a micro-proof casserole. - Add in frankfurters. - Cook 10 min. - Let stand 3 min. - Serve with cocktail picks.
Artillery Punch Recipe Ingredients: - 1 quart strong black tea - 1 quart rye or blended whiskey - 1 (750 ml) bottle red wine - 1 pint dark rum - 1/2 pint brandy - 2 ounces Benedictine - 1 pint fresh orange juice - 1/2 pint fresh lemon juice - Twists of lemon peel for each glass Directions: - Pour the tea, whiskey, wine, rum, brandy, Benedictine, orange juice, and lemon juice into a large bowl over a large disk of ice. - Stir until blended, and refrigerate for 1 hour. - Serve in chilled glasses, and garnish with lemon peel.
Boiled Oatmeal Cookies Recipe Ingredients: - 2 c. sugar - 1/2 c. canned lowfat milk - 1 stick butter - 1/2 c. cocoa - 2 1/2 c. oatmeal, or possibly more if you like - 1/4 c. nuts - 1/2 c. peanut butter - 1 c. flaked coconut - 1 teaspoon vanilla - Raisins, optional Directions: - Put sugar, cocoa, lowfat milk, and butter in heavy saucepan; stir to keep from burning over medium heat. - When it comes to a good boil, let cook about 2 1/2 min while stirring. - Remove from heat and stir in nuts, peanut butter, coconut, oatmeal, and flavoring; stir well. - Drop by spoonfuls onto waxed paper. - Let set till cool and hard. - You may use brown sugar or possibly 1 c. of each.
Hamburger Pie Ingredients: - 2 pilsbury pie crusts - 1 cup hamburger - 1 onion, diced - 4 garlic cloves, minced - 1 bell pepper (orange or red) - 12 head broccoli - 14 cup chicken broth - 14 cup parmesan cheese - 11 ounces Lipton Beef and Onion Soup mix - 10 34 ounces cream of mushroom soup - 4 ounces sliced mushrooms, can - 14 cup chicken broth - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - 12 teaspoon white pepper - 12 teaspoon cayenne - 12 teaspoon pepper Directions: - Pre-heat oven to 375. - Pre-cook bottom pie crust in pie pan for about 10 minutes. - Brown hamburger, add onion, garlic & beefy onion and cook until onion is transparent. - Add soup, parmesan, broth & spices and cook for a few more minutes. - Add bell pepper & broccoli. - Top pie with 2nd crust & place foil or pie shield around edges. - Bake for about 25 minutes - Serve & enjoy.
Spicy Potato Chowder Ingredients: - 6 cups potatoes, peeled - 1 cup onion - 2 cups chicken broth - 2 small onions - 1 link smoked sausage - 1 cup carrot - 1 cup purple cabbage - 3 tablespoons butter - 2 quarts milk - 1 lb sour cream - 1 tablespoon cayenne pepper - 2 tablespoons parsley flakes Directions: - In a pan par boil potatoes till tender. - In chopper chop onions, carrots,cabbage,sausage. - Place chicken broth and heat, cook all chopped vegetables, sausage and add butter when tender. - In a blender liquify the cooked potatos with milk then add to vegetables. - add balance of milk and blend in the sour cream. - Add parsley flakes to mixture and cayenne pepper add or subtract quanity for spicy desire heat till hot and serve.
Sauteed Skirt Steak with Braised Scallions Ingredients: - 1 1/4 pounds skirt steak, cut into 4 pieces - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 tablespoon vegetable oil - 2 tablespoons unsalted butter - 3/4 cup water - 1 pound scallions (3 or 4 bunches), trimmed to 7 inches long - 1 tablespoon fresh lime juice, or to taste - Garnish: lime wedges Directions: - Put oven rack in middle position and preheat oven to 200F. - Pat steaks dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. - Heat oil and 1 tablespoon butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook steaks, turning over once, 5 to 7 minutes total for medium-rare. - Transfer steaks to a plate and keep warm in oven. - Discard fat from skillet, then add water and bring to a boil, scraping up brown bits from bottom of skillet. - Add scallions and remaining tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, tightly covered, over moderate heat until scallions are tender, 5 to 7 minutes. - Transfer scallions with tongs to a platter and put steaks on top. - Pour any steak juices accumulated on plate into juices in skillet and boil until slightly thickened. - Add lime juice and pour sauce over steaks and scallions.
Bill Burchard's Chocolate Amaretto Pie Ingredients: - 12 ounces oreo cookies freshly crumbled - 2 tablespoons amaretto liqueur - 1 tablespoon hazelnuts (filberts) - 1/2 quart whipped cream - 1 teaspoon cocoa powder - 1 1/2 teaspoons cream of tartar - 1 cup butter melted - 2 cups sugar super-fine - 8 large eggs at room temp, beaten - 1/2 cup amaretto liqueur - 2 cups whipped cream - 1/4 cup butter melted - 1/4 cup cocoa powder - 1 x sugar Directions: - CRUST: Mix all ingredients. - Form like a dough and put into a springform pan, about 1/4 inch thick around the bottom and sides. - Put aside. - FILLING: Mix all ingredients. - Put the filling into the crust and refrigerate for 24 hours. - After refrigeration: Bake 1/2 hour at a very low temperature - about 225'F. - A too-hot oven will result in "mush." - TOPPING: Fold butter and cocoa into cream. - Sweeten with sugar to taste. - Top the pie. - Serve at room temperature or slightly cooler.
Lemon and Three Seed Bread Ingredients: - 2 tablespoons linseeds - 13 cup water - 12 cup sugar - 1 cup low-fat soymilk - 2 tablespoons canola oil - 1 lemon, juice and zest of - 2 cups plain flour - 2 teaspoons baking powder - 1 teaspoon salt - 12 cup sunflower seeds - 14 cup sesame seeds Directions: - Preheat oven to 180 degrees Celcius. - Lightly oil a loaf pan and set aside. - Grind the linseeds to a powder in a dry blender. - Add the water and blend until thick - about 30 seconds. - In a large bowl combine the sugar, soy milk, corn oil and lemon juice and zest. - Blend in the linseed mixture and set aside. - In a medium bowl, sift together the flour, baking powder and salt. - Add the dry ingredients to the wet until just combined. - Fold in the sunflower seeds and sesame seeds, then transfer to the prepared pan. - Bake for about 1 hour or until a skewer inserted in the centre comes out clean. - This bread freezes well in individual slices.
Sweet & Savory Vegetarian/Vegan Soup Ingredients: - 2 tablespoons cooking oil - 2 cups sweet onions (sliced) - 12 cup barley - 42 ounces vegetable broth (organic) - 1 cup baby carrots (fresh and chopped) - 5 ounces frozen spinach - 15 12 ounces chickpeas - 8 14 ounces pineapple chunks (and juice) - 1 teaspoon sesame oil (to taste) - 1 tablespoon soy sauce (to taste) - 1 dash pepper (to taste) Directions: - In a large dutch oven (5-quarts) on medium heat add cooking oil and butter. - When oil begins to sizzle add and saute sliced onions until translucent, about 5 minutes. - Add barley and cook for 1 minute more (stir frequently, do not let the barley burn). - Add vegetable broth to dutch oven, then carrots, spinach and chickpeas. - Bring to a boil then reduce heat and simmer covered on low for 45 minutes or until carrots and barley are tender. - Uncover dutch oven. - Add pineapple and juice to the soup. - Add and stir sesame oil and soy sauce; simmer on low for another 15 minutes. - Serve and enjoy!
Creamy Chicken Enchiladas Ingredients: - 2 chicken breasts - 10 ounces torn spinach - 14 cup red onion, diced - 1 12 cups light sour cream - 3 tablespoons flour - 12 tablespoon ground cumin - 12 teaspoon salt - 14 cup nonfat milk - 4 ounces diced green chili peppers - 8 (7 inch) flour tortillas - 12 cup shredded cheddar cheese or 12 cup monterey jack cheese, reduced fat works too Directions: - In a 3-quart saucepan place chicken in enough water to cover. - Bring to boiling; reduce heat. - Cover and simmer about 12 minutes or until chicken is no longer pink. - Remove chicken from saucepan. - Break apart into pieces. - Place in food processor. - Place spinach in 1 cup boiling water. - Cook for 4 minutes. - Then drain well. - In food processor, place spinach, chicken and onion and pulse a couple times to blend. - In a bowl combine sour cream, flour, cumin, and salt. - Stir in milk and chili peppers. - Divide sauce in half. - Set one portion aside. - For filling, combine one portion of the sauce and place in processor with the chicken-spinach mixture, pulse. - Divide the filling among the tortillas. - Roll up tortillas. - Place, seam side down, in lightly-greased 9 x 13 baking dish. - Spoon reserved portion of sauce over tortillas. - Bake, uncovered, in a 350F oven about 20 minutes or until heated through. - Sprinkle with cheese; let stand for 5 minutes. - Transfer to a serving platter. - To serve, if desired, garnish with chopped tomato, cilantro or salsa and additional green onion. - Makes 8 enchiladas. - Serve with rice.
Seconds Please! White Stew with Napa Cabbage and Turnip Ingredients: - 1 Chicken thigh meat - 1/4 Napa cabbage - 4 medium Turnips - 1 dash Turnip greens (the soft part) - 3 Mushrooms - 1 clove Garlic - 400 ml Milk - 3 tbsp Cake flour - 1 tbsp Vegetable oil - 1 tbsp Butter - 1 Salt Directions: - Separate the napa cabbage into greens and core, and cut each into large pieces. - Cut off the greens from turnips, peel and quarter. - Thinly slice the mushrooms. - Crush the garlic. - Parboil the turnip greens and cut into easy-to-eat sizes. - I also recommend parboiling the cabbage leaves at this point, so it retains its color better. - Cut the chicken into bite-sized pieces and season with salt. - Coat with 1 tablespoon of water (not listed) and rub well. - The meat will soften this way. - In a pot, layer the cabbage core, turnips, and cabbage greens from bottom to top in this order. - Pour enough water to cover about the bottom half, and turn the heat to high. - Once it reaches a boil, reduce to low heat. - Once the veggies start to turn translucent, turn off the heat. - Add vegetable oil and garlic in a frying pan, and saute over low heat. - Once fragrant, cook the chicken and mushrooms over medium heat. - Once the chicken is cooked through after about 6 minutes of sauteing, add butter, and sprinkle as if coating the chicken with flour. - Stir well while being careful not to let it brown. - Pour in a little bit of milk, stir and once it's incorporated, pour in a bit of milk again... repeat this process and thin out the sauce. - Once it starts to thicken, pour the stew into the pot containing the veggies and cook over low heat. - Add the parboiled turnip greens, season with salt and it's done. - To finish, drop a pat of butter, or sprinkle coarsely ground pepper if you like. - If you microwave the flour, it won't be floury and makes this easier to cook. - Please refer to Step 1 in.
Mom's Chicken Noodle Dish Ingredients: - 1 large fat hen, cut into pieces and cooked until tender - 1 cup chicken fat, as needed - 12 cup butter - 12 cup flour - 2 cups broth - 2 cups milk - 1 (12 ounce) package noodles, cooked and rinsed - 1 lb cheese, grated - 1 can mushroom - 1 can pimiento (optional) - breadcrumbs Directions: - Top with Bread crumbs. - Bake 1 hour slowly. - 325 degree oven.
Asian Noodle Skillet Recipe Ingredients: - 1 1/2 c. broccoli florets - 1 med red bell pepper, cut into 2 inch long strips - 2/3 c. celery, sliced diagonally - 1 c. carrots, slices - 1 sm onion, sliced into thin wedges - 1/2 Tbsp. fresh ginger root, peeled and finely minced - 2 Tbsp. vegetable oil - 2 x garlic cloves, pressed - 1/8 tsp Tabasco pepper sauce - 1 1/2 Tbsp. light soy sauce - 1 1/4 lb boneless beef sirloin steak, cut to 1/4-in strips - 2 pkt (3 ounces each) beef-flavor ramen noodles - 4 c. reserved cooked vegetables Directions: - Heat 1 Tbsp. - oil in a large skillet over medium-high heat. - Add in ginger root, garlic and vegetables to skillet; stir fry 5-6 min or possibly till vegetables are crisp-tender. - Toss soy sauce with warm vegetables and set aside. - Heat remaining oil in skillet over med-high heat. - Add in beef, half at a time, and stir fry 1-2 min or possibly till outside surface is no longer pink (don't overcook). - Remove from skillet; keep hot. - Add in water, bring to a boil. - Remove noodles from package and break into pcs; stir into water along with seasoning packets. - Bring to a boil; reduce heat. - Simmer 3 min or possibly till noodles are tender and most of the liquid is abdorbed. - Return beef and add in vegetables to skillet;heat through. - YIELD: 8 Servings
Cheese Bread Ingredients: - 800 g bread flour - 8 g instant yeast - 14 g salt - 16 g sugar - 480 g water - 40 g powdered milk - 24 g vegetable oil - 200 g gruyere cheese, shredded (or any hard cheese) Directions: - Combine all the dry, mix well. - Combine all wet ingredients. - Wet to dry, and mix until the dough comes together, kneed about 5-10 minutes. - Add shredded cheese to the dough, make sure the cheese is incorporated to form a semi smooth dough. - Spry the bowl, & spry the dough, cover and let stand to double. - About 1 hours. - punch & fold, cover to let double again. - Weight each portion, 200g, form a tight ball. - Cover & let proof in room temp for about 45min - 1 hours. - Egg wash & bake at 350 F oven for about 20 min or when the bread is golden brown.
Gram's Soft Molasses Cookies Recipe Ingredients: - 1 c. sugar - 1 c. molasses - 1 c. Crisco - 1 egg - 4 teaspoon baking soda - 2/3 c. warm water - 1 tbsp. vanilla - 1/2 teaspoon cloves - 1 1/2 teaspoon ginger - 1 1/2 teaspoon cinnamon - 1 1/2 Bakewell cream - 5 c. flour Directions: - Cream the first 4 ingredients with half of the flour. - Mix soda and boiling water and add in and stir. - Add in vanilla, Bakewell cream, ginger, cinnamon, cloves and healthy pinch of salt. - Add in the rest of the flour and mix well. - Refrigerateone hour. - Roll out and cut with cookie cutters. - Bake at 350 degrees for 10-12 min.
Food Network Nuevo Latino Chipotle Beef Ingredients: - 1 12 lbs beef stew meat - 13 cup water - 14 cup tomato paste - 2 tablespoons brown sugar - 2 tablespoons balsamic vinegar - 2 teaspoons ground chipotle chile pepper - 1 teaspoon ground cumin - 12 teaspoon salt - 12 teaspoon ground black pepper - 1 medium butternut squash, about 3 pounds - 1 12 cups water - 1 medium tomatoes, chopped - 1 small ripe avocado, cut into cubes (optional) - 14 cup freshly chopped cilantro leaf Directions: - Preheat oven to 325 degrees F. - Place the beef, water, tomato paste, sugar, vinegar, chipotle pepper, cumin, salt and black pepper in stockpot. - Cover and bake in 325 degrees F oven 1 3/4 to 2 1/4 hours or until beef is fork-tender. - Meanwhile, cut squash lengthwise into quarters and remove seeds. - Place squash cut side down in a 13 by 9-inch glass baking dish, overlapping if necessary. - Add water. - Bake in the preheated oven for 1 to 1 1/4 hours or until fork-tender. - Place each baked squash quarter onto serving plate. - Fill with equal amounts of beef mixture. - Top with tomato and avocado, if desired. - Sprinkle with cilantro. - Cook's Tip: 1 tablespoon minced, seeded chipotle pepper in adobo sauce may be substituted for ground chipotle chile pepper. - Cook's Tip: The chipotle beef mixture may also be cooked on the stovetop. - Bring beef mixture to a boil. - Reduce heat; simmer, covered, 1 3/4 to 2 1/4 hours or until beef is fork-tender.
Virginia's Banana Bread Ingredients: - 1 cup sugar - 12 cup shortening - 2 eggs - 2 cups flour - 14 teaspoon salt - 1 teaspoon baking soda - 1 tablespoon water - 1 teaspoon vanilla - 2 -3 bananas, very ripe (depending on size-2 large, 3 small) - 12 cup walnuts (optional) Directions: - Cream sugar and shortening. - Meanwhile mash bananas in a small bowl. - Add bananas and remaining ingredients; mix well. - Bake in a lightly greased loaf pan at 350 degrees for 55-60 minutes.
Mustard Dipping Sauce (Similar to Jennifer's) Ingredients: - 1 teaspoon dry mustard flour (try to find an organic one, used coleman's in past) - 34 cup apple cider vinegar (use Bragg's) - 1 12 teaspoons salt - 12 teaspoon pepper - 4 tablespoons pure unbleached cane sugar - 4 egg yolks, beaten Directions: - In a heavy saucepan combine first 5 ingredients. - Simmer over low heat for 3 hours. - Beat egg yolks into mixture and stir until thickened. - Be careful that it doesn't get too thick. - You want it to coat the spoon and yet still pour. - Pour into hot, sterilized jars and seal. - Cool at room temperature and store in the freezer for up to 6 months or the refrigerator for 3 weeks.
Sopa De Pasta or Sopa De Fideos Ingredients: - 14 12 ounces diced tomatoes, canned - 1 small onion, quartered - 2 garlic cloves - 1 small chipotle pepper, in adabo sauce - 1 tablespoon canola oil - 4 ounces vermicelli or 4 ounces angel hair pasta, uncooked - 6 cups vegetable broth, see note - chopped fresh cilantro, garnish Directions: - Break the pasta into 1 inch pieces. - In food processor, combine the tomatoes, onions, garlic, and chipotle. - Process until smooth. - In heavy soup pan, heat oil to med heat. - Add pasta and cook, stirring, until pasta turns golden about 5 to 7 minutes. - Then add the tomato mix and broth. - Increase the heat to med high and bring to a boil. - Cook uncovered until the pasta is a la dente. - That should be about 5 minutes [angel hair cooks faster remember? - ]. - Place soup in bowls, garnish with cilantro or use parsley. - Serve asap. - Notes: Use a Roasted Vegetable Broth. - You want it dark and rich. - Add Mrs Dash seasoning [I use the Southwest but be warned it is going to spike your heat up] Also don't use Canned as the recipe calls for. - Use fresh tomatoes diced with some chilies. - Or use Rotel if you must use canned. - The recipe above is the Journal's recipe and it is a simple recipe suited to smaller childrens tastes [no hot.] - I prefer to kick it up. - Seasoning is omitted because of this so you need to add it. - If you don't it is going to be a bland broth spiced only by the Roasted Vegetable broth.
Sausage corn and cabbage Ingredients: - 1 cup shredded cabbage - 1/4 lb sausage I used Odom's Tennessee Pride - 15 oz can of whole kernel corn - 1/2 cup water - 1/4 cup green peas - 1/2 tsp ground black pepper - 1/3 tsp salt - 1 tsp granulated garlic powder - 2 tbsp olive oil, extra virgin - 1/4 cup water - 1 tbsp cornstarch - 2 green onions chopped Directions: - Brown the sausage in olive oil add the cabbage - Add the spices stir fry 3 minutes add corn, drain the corn first, add water - Let simmer mix water and cornstarch add stir fry till thickens add peas garnish enjoy
Chocolate Cake-Brownies With Creamy Nut Sauce Ingredients: - 1 13 cups walnuts, toasted - 4 ounces bittersweet chocolate, cut in pieces - 12 cup butter - 3 eggs - 12 cup sugar - 14 teaspoon salt - 14 teaspoon vanilla - 3 tablespoons butter - 2 tablespoons flour - 34 cup heavy cream - 34 cup sugar - 14 teaspoon salt - 23 cup walnuts, halves, toasted - 12 teaspoon vanilla Directions: - Cake preparation: In a food processor, roughly grind walnuts. - Set aside. - In a heat proof bowl placed on a saucepan with warm water but not simmering (the bowl can't touch the water), melt the chocolate with butter while stirring until the mixture is creamy (personnaly I would melt the chocolate and butter in the microwave). - Let cool slightly. - In a bowl, with an electric mixer, beat eggs with the sugar at medium-high speed for 3 minutes or until the mixture is thick and foamy. - Add salt and vanilla, then reserved walnuts and stir with a spoon. - With a spatula, incorporate the chocolate mixture by folding delicately until the dough is homogeneous (don't stir too much). - Spread the dough in a cake pan of 9 inches in diameter (that has parchment paper or is greased). - Cook in a preheated oven of 350 F for about 30 minutes or until a tooth-pick inserted in the center comes out clean. - Put the pan on a rack and let cool for 10 minutes, then remove from the pan. - Sauce Preparation: Meanwhile, in a saucepan, melt butter. - With a whisk, incorporate the flour. - Add cream, sugar and salt and cook at medium heat, stirring, until the mixture has thicken and is simmering. - Keep cooking, stirring, for 2 minutes. - Remove the saucepan from the heat and incorporate walnuts and vanilla. - Let cool slightly. - When ready to serve, cut the cake in 8 slices (like a pie) and put creamy sauce on top.
Vegan Cream Sauce/Gravy Ingredients: - 14 cup vegetable oil (or vegan margarine) - 14 cup whole wheat flour - 2 cups plain soymilk (unsweetened) - 12 cup raw cashews - 14 teaspoon salt - 1 teaspoon vegan chicken style flavoring or 1 teaspoon vegan beef style flavoring - 14 teaspoon onion powder Directions: - Mix up the soy milk (if making it from powdered mix) in a blender. - Add 1/2 cup raw cashews. - Blend. - Put oil or margarine in sauce pan and heat over medium heat. - Add flour and stir with whisk. - Add a little more oil if necessary. - As soon as flour and oil mixture begins bubbling, add soy milk and cashews to flour and oil mixture, and stir till smooth. - (It is OK if cashews are not completely ground up. - ). - Add salt, flavoring and onion powder. - (For cream sauce I tend to use vegetarian chicken flavoring, and for gravy, vegetarian beef flavoring. - ). - Stir well. - Continue to stir as it cooks and thickens, to avoid lumps. - When thickened and bubbling evenly, it is done. - It works great as a pasta sauce at this thickness. - If necessary, thin slightly with water or soy milk, to consistency desired.
Fruit Salad Ingredients: - 1 can chunk pineapple - 4 bananas - 1 can peach pie filling - 1 carton frozen strawberries Directions: - Open and drain the can of pineapple, saving juice in mixing bowl. - Peel and slice bananas into pineapple juice. - Drain these (this prevents bananas from turning brown) and drink juice if desired. - Stir remaining ingredients into bowl with bananas. - Serve chilled.
Rhubarb Butterscotch Sauce Ingredients: - 1 pound rhubarb, trimmed and sliced 1/2-inch thick (about 4 cups) - 1/2 cup dark brown sugar - 2 tablespoons unsalted butter - Pinch kosher salt Directions: - In a medium saucepan over low heat, combine ingredients. - Cover and cook, stirring occasionally, until rhubarb breaks down, 15 to 20 minutes.
Hendrick's Gin Gibson Ingredients: - 3 ounces of Hendrick's gin - A touch of dry vermouth - Cocktail onions Directions: - Chill martini glass. - Fill shaker with ice. - Pour in gin. - Add vermouth. - Cover and shake. - Put several cocktail onions on a stick and place in chilled glass. - Pour cocktail over onions and serve.
Fiesta Chicken Dinner Ingredients: - 1 lb. lean ground chicken Whole Foods 1 lb For $3.99 thru 02/09 - 1 tsp. oil - 1 pkg. Kraft Deluxe White Cheddar on Rotini Pasta & Sauce - 2-1/2 cups hot water - 1 can (19 fl oz/540 mL) chili-style stewed tomatoes, undrained - 1 tsp. ground cumin - 1 can (19 fl oz/540 mL) black beans, drained, rinsed - 2 green onions, chopped Directions: - Cook chicken in oil in large nonstick skillet on medium heat 5 to 7 min. - or until no longer pink, stirring frequently. - Add Pasta, hot water, tomatoes with their liquid and the cumin; mix well. - Bring to a boil. - Reduce heat to medium-low; cover and simmer 10 min. - Stir in beans and contents of the Cheese Pouch; cook until heated through, stirring occasionally. - Sprinkle with onions. - Serve with a heaping tablespoonful each of sour cream and salsa on the side, if desired.
Sunday Best Veal Breast Ingredients: - 2 lbs breasts of veal, cut in 4 inch squares - 4 cups hot water - 1 onion, minced - 1 stalk celery, minced - 2 teaspoons salt - pepper - 3 teaspoons Worcestershire sauce - 12 teaspoon dry mustard - 14 lb noodles, uncooked - 14 cup flour - 3 tablespoons butter - 12 cup heavy cream Directions: - THE DAY BEFORE:. - Put veal, water, onion, celery, and salt in a large pan and cook until meat is tender-- about 1 1/2- 2 hours. - Cool until you can handle the meat. - Then slip out oanes and cut in about 2 inch pieces. - Put back in the broth and refrigerate until you are ready to use it (up to a couple of days). - ONE HALF HOUR BEFORE:. - Take 4 cups broth (add water if needed). - Put in large pan and add salt and pepper, worcestershire,& mustard. - Bring to boil& add noodles. - Cook til tender (15-20 min). - DO NOT DRAIN. - Meanwhile, dredge meat in flour& brown well in any hot fat in large frying pan. - When noodles are tender, add cream to them and toss. - Heat to boiling. - Arrange browned meat on platter; pour noodles and sauce over it. - DO NOT MIX. - Serve.
Roasted Turkey Breast With Sprouts on Pumpernickel Ingredients: - 4 slices pumpernickel bread - 2 tablespoons mayonnaise - 6 thin roasted turkey breast, slices - 4 havarti cheese, slices - 4 avocados, slices - alfalfa sprout - salt, to taste - black pepper, to taste Directions: - spread slices of bread with mayonnaise. - build sandwiches with turkey, cheese and alfalfa sprouts. - be sure to season meat well. - top each sandwich with slice of avocado.
Potee Ingredients: - 1 1/2 tablespoons vegetable oil - 1 onion with skin, halved - 3 pounds boneless smoked pork such as ham or pork butt - 5 quarts cold water - 1 bay leaf - 1/2 teaspoon whole black peppercorns - 1 fresh thyme sprig or 1/2 teaspoon dried thyme - 3 fresh parsley sprigs plus 1/2 cup finely chopped leaves - 6 fresh pork sausage links (not breakfast links) - 3 celery ribs, cut crosswise into 3 sections and each section cut lengthwise into 3 sticks - 6 Savoy cabbage leaves, halved along center rib, discarding rib - 4 leeks, white and pale green parts cut crosswise 1/4 inch thick, washed well, and drained - 6 white turnips, trimmed and cut into 1/2-inch wedges - 6 carrots, halved and cut lengthwise into 1/2-inch-wide sticks Directions: - In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown onion, cut sides down. - In a 7- to 8-quart heavy kettle combine onion, smoked pork, water, bay leaf, peppercorns, thyme, and parsley sprigs and simmer, covered, 1 hour. - Prick each sausage in several places to prevent skins from bursting when browning. - In skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and brown sausages. - Transfer sausages to paper towels to drain. - Stir celery into soup and put cabbage leaves on top. - Simmer soup, covered, 15 minutes. - Lifting cabbage leaves, stir sausages, leeks, turnips, and carrots into soup and simmer, covered, until carrots are tender, about 10 minutes. - Soup may be prepared up to this point 1 day ahead. - Cool soup, uncovered, and chill, covered. - Reheat soup before proceeding with recipe. - Transfer smoked pork to a cutting board and slice. - Arrange cabbage leaves in bottoms of 6 large soup bowls and stir chopped parsley and salt and pepper to taste into soup. - Arrange vegetables, smoked pork, and sausages in bowls and ladle desired amount of broth over mixture.
Watermelon & Yogurt "Lassi" Ingredients: - 450 g watermelon, rind & seeds removed - 200 g plain yogurt - 4 leaves fresh mint or lemon basil (optional) Directions: - Cube the watermelon and put in blender or hand blender cup. - Add mint/lemon basil if using and blend the watermelon. - Add the yogurt and blend into the watermelon. - Serve over ice cubes if needed. - Or chill in refrigerator until later.
Corn and Tomato Salad With Fresh Oregano Ingredients: - 1 lb frozen corn, thawed - 12 roma tomatoes, diced - 1 yellow sweet pepper, diced - 1 green sweet pepper, diced - 1 medium red onion, diced fine - 1 jalapeno, seeds removed if desired, diced fine - 2 garlic cloves, minced fine - 2 limes, juice of, fresh - 12 cup light vegetable oil - 2 tablespoons fresh oregano, chopped fine - salt and pepper, to taste Directions: - Combine lime juice, oil, salt and pepper, garlic, oregano and chili pepper and whisk to combine. - In a bowl, mix the corn, tomatoes, sweet yellow and green peppers and onion. - Pour the oil liquid over and toss to evenly distribute the flavors. - Chill for at least an hour before serving.
Chicken Breasts with Leeks and Exotic Mushrooms Ingredients: - 3 tablespoons butter - 6 skinless and boneless chicken breast halves - 1 teaspoon salt - 1 teaspoon fresh cracked black pepper - 12 ounces exotic mushroom caps (chanterelles, morels, or shiitakes), cleaned and sliced - 1/4 cup Madeira - 1/2 cup chicken broth - 1 cup washed, halved, and sliced leeks - 1/2 cup heavy cream - 6 slices crisp bacon, diced Directions: - Melt the butter in a large heavy skillet over high heat. - As the butter begins to brown, add the chicken breasts (in 2 batches if necessary) and brown on both sides, turning once. - Remove to a warm plate, sprinkle with salt and pepper, and set aside to keep warm. - Add the mushrooms to the same skillet and saute until the mushroom juice evaporates and the mushrooms are lightly browned, about 5 minutes. - Add the Madeira and reduce by half, about 3 minutes, then add the chicken broth. - Cover, lower the heat, and simmer the mushrooms for 5 minutes. - Remove the lid, raise the heat to high, add the leeks, and stir in the cream. - Cook, stirring, until the sauce is slightly thick, about 2 more minutes. - Add the chicken to rewarm, then sprinkle with bacon and serve. - Serve with simple steamed Basic White Rice
Grandmother Singleton's Pancakes Ingredients: - 1 cup flour - 1 tablespoon cornmeal - 1 teaspoon baking soda - 12 teaspoon salt - 1 cup buttermilk - 12 cup milk - 1 tablespoon sour cream - 1 egg - 1 tablespoon butter, melted Directions: - Mix dry ingredients. - Mix wet ingredients in separate bowl until blended. - Add to dry and stir until well blended. - Pour onto hot griddle.
Brine Instructions Ingredients: - 2 cups superfine (caster) sugar (many suggest brown sugar, but not me) - 2 1/4 cups coarse sea salt - 12 juniper berries - 12 cloves - 12 black peppercorns - 3 bay leaves - 4 quarts water Directions: - Bring all the brine ingredients together in a pot, and bring to a boil so the sugar and salt melt. - Decant into a container and allow to cool. - When cold add your meat, and leave it in the brine for the number of days required for your recipe. - Even though the brine is a preserving process, we are celebrating its flavor-enhancing properties, so just in case in these somewhat bacterially anxious days it is probably not bad thing to keep your brine and its contents in the fridge.
Balsamic Onion Tarts With Tapenade And Thyme Recipe Ingredients: - 20 sm red onions or possibly mediumsized shallots peeled extra virgin olive oil - 1 x salt and pepper - 3 Tbsp. balsamic vinegar - 1 tsp sugar few sprigs of thyme - 1 pkt (375g) prerolled puff pastry - 1 jar tapenade - 1 x freerange egg lightly beaten to glaze Directions: - Lightly blister the onions in a dash of extra virgin olive oil (use a pan just big sufficient to hold them) add in some salt and pepper then add in the balsamic vinegar sugar a couple of the sprigs of thyme and a pool of water which will come half way up the onions. - Gently bubble the lot together till the onions are tender (you ought to turn them once) and the liquid is reduced and sticky. - When they've cooled slice them all in half lengthways. - Meanwhile cut the pastry into long strips the width of the length of an onion. - Place these on a greased baking sheet then lay the halved onions all the way along the pastries with little gaps between each. - Next lift each onion plant a tsp. - of tapenade under each and replace then score the pastry around each one this will allow the pastry to rise and snuggle around the onions. - Scatter the pastry all over with thyme leaves brush with the egg and slice up into individual tarts leaving them still connected and chill till ready to bake. - Bake for 10 to 15 min at 200C/400F/ Gas Mark 6. - Serve just as they are and while still warm. - Makes about 40
Tuscan Chicken with Tomato & Peppers Ingredients: - 1 lb. baking potatoes (about 3), peeled, cut into 1-1/2-inch chunks - 1 red pepper, chopped - 1 can (14.5 oz.) diced tomatoes, drained - 1 cup frozen corn - 6 small boneless skinless chicken breasts (1-1/2 lb.) - 1/2 cup KRAFT Tuscan House Italian Dressing Directions: - Heat oven to 400 degrees F. - Combine vegetables in 13x9-inch baking dish sprayed with cooking spray. - Top with chicken; drizzle with dressing. - Bake 30 min. - Reduce oven temperature to 350 degrees F. Bake 30 min. - or until chicken is done (165 degrees F).
Easy Chicken Stir-Fry Ingredients: - 1 pound Thinly Sliced Chicken Breast - 1 bag Frozen Mixed Vegetables - 2 cloves Garlic, Crushed - 2 Tablespoons Minced Fresh Ginger - 2 Tablespoons Olive Oil - 15 ounces, fluid Can Of Chicken Broth - 1/4 cups Soy Sauce - 2 Tablespoons Sesame Oil - 1 dash Red Pepper Flakes - 3 Tablespoons Cornstarch Directions: - In a large saucepan, saute the ginger and garlic in olive oil for 1 minute. - Then add chicken. - Cook for approximately 5 minutes, until no longer pink. - In a separate bowl, mix the chicken broth, soy sauce, sesame oil, red pepper flakes as desired, and cornstarch. - Add to the saucepan, along with the vegetables. - Cook, stiring occasionally, until vegetables are heated through and sauce thickens, approximately 10 minutes. - Serve over hot rice and enjoy! - Note: 1 1/2 tsp of powdered ginger could be substituted for fresh ginger; just add it to the sauce ingredients. - Any variety of fresh cooked vegetables (about 4 cups) could also be substituted for the frozen vegetables.
Scrambled Tofu Ingredients: - 1 tablespoon olive oil - 1 ounce butter - 5 ounces firm tofu - 12 teaspoon turmeric powder - 2 teaspoons cream or 2 teaspoons soya cream - 1 pinch salt and pepper, to taste Directions: - Heat the olive oil and butter in a sauce pan over moderate heat. - Add the tofu, turmeric, cream and salt and pepper to taste. - Stir over a gentle heat until the tofu is hot and looks like scrambled egg. - If you like a runnier scramble, add a little unsweetened soya milk until you get the right consistency.
Basic Caribbean Sauce Ingredients: - 1/2 medium yellow onion, diced - 3 mild chiles, seeded and diced - 2 garlic cloves, quartered - 1 green bell pepper, seeded and diced - 3 recao leaves or 4 sprigs fresh cilantro, chopped Directions: - Combine all ingredients in a blender. - (It may be necessary to add 1 to 2 tablespoons of water before blending.) - You may want to prepare double or triple this recipe, and store 1/2-cup portions of sauce in Zippered plastic bags. - Refrigerated, Recaito will last about 10 days; frozen, it will last for 6 months.
Vegetarian 15-Bean Chili Ingredients: - 1 tablespoon Land O Lakes Butter - 4 medium (2 cups) carrots, chopped - 1 large (1 cup) onion, chopped - 1 teaspoon finely chopped fresh garlic - 5 cups water - 1 (8-ounce) package dried 15-bean blend (discard spice packet), - soaked in water overnight, drained - 1 tablespoon chili powder - 2 teaspoons ground cumin - 1 teaspoon salt - 1 (28-ounce) can crushed tomatoes with roasted garlic - 2 tablespoons tomato paste - 1 to 2 tablespoons canned diced jalapeno chile pepper - 1 tablespoon lemon juice - 3 ounces (3/4 cup) shredded Cheddar cheese Directions: - Melt butter in 10-inch skillet until sizzling; add carrots, onions and garlic. - Cook over medium-high heat 4-5 minutes or until onion is softened. - Place carrot mixture, water, beans, chili powder, cumin and salt in 4- to 4 1/2-quart slow cooker; stir. - Cover; cook on Low heat setting 7-9 hours or until beans are tender. - Increase heat setting to High. - Add all remaining ingredients except cheese. - Cover; cook 60 minutes. - Top each serving with cheese.
Jalapeno and Corn Chowder Ingredients: - 1 cup onion, chopped - 1 cup vegetable broth (or chicken broth) - 1 cup fresh cauliflower, chopped - 12 cup carrot, thinly sliced - 12 cup celery, thinly sliced - 12 cup fresh green beans, 1/2 inch slices - 1 jalapeno, cut in half, lengthwise - 14 cup all-purpose flour - 3 cups low-fat milk (2%) - 14 teaspoon white pepper - cayenne pepper, a dash - 1 (11 ounce) can whole kernel corn, drained - 23 cup sharp cheddar cheese, shredded, as garnish - tony's seasoning, to taste Directions: - Coat a large saucepan with cooking spray; place over medium heat until hot. - Add onions, saute 5 minutes, or til tender, but not browned. - Add broth and next 5 ingredients ( broth through jalapeno); bring to a boil. - Cover, reduce heat, and simmer for 20 minutes, or until vegetables are tender. - Place flour in a medium bowl. - Gradually add milk, stirring with a whisk until blended. - Add milk mixture, white pepper, red pepper,Tony's seasoning to taste, and corn to pan and stir well. - Cook over medium heat about 7 minutes or until thickened, stirring constantly. - Discard jalapeno pepper and ladle into bowls, sprinkling each serving with some cheddar cheese.
Spaghetti With Chilli and Garlic Crumbs Ingredients: - 14 Turkish bread, coarsely torn - 1 lemon - 14 cup extra virgin olive oil - 2 garlic cloves, finely chopped - 2 red bird's eye chilies, seeded, finely chopped - 3 anchovy fillets, finely chopped - 14 cup flat leaf parsley, finely shredded - 375 g spaghetti Directions: - Place the bread in the bowl of a food processor and process until coarse breadcrumbs form. - Use a zester to remove the rind from the lemon. - (Alternatively, use a vegetable peeler to peel rind from lemon. - Use a small, sharp knife to remove white pith from rind. - Cut rind into very thin strips.) - Juice the lemon. - Heat 2 tablespoons of the oil in a frying pan over medium heat. - Add breadcrumbs and cook, stirring continuously, for 2-3 minutes or until breadcrumbs are golden and crisp. - Transfer to a plate. - Heat the remaining oil in the pan over medium heat. - Add the garlic, chilli and anchovies and cook, stirring, for 1 minute or until aromatic. - Add lemon rind, juice and parsley leaves. - Remove from heat. - Meanwhile, cook the spaghetti in a large saucepan following packet directions until al dente. - Drain well. - Add the spaghetti to the garlic mixture and toss to coat. - Add half the breadcrumbs and toss to coat. - Spoon evenly among serving bowls. - Sprinkle with remaining crumbs and serve immediately.
Marshmallow Strawberry Delight Recipe Ingredients: - 24 graham crackers - 5 tbsp. melted butter - 1 c. lowfat milk - 1 c. minced marshmallows - 1 c. whipping cream - 1/2 c. minced nuts - 1 1/2 c. strawberries, liquid removed Directions: - Crush graham crackers and add in melted butter. - Mix thoroughly and then put 1/2 of crumbs in the bottom of a buttered mold. - Scald lowfat milk and add in minced marshmallows. - Stir for 2 min and then set aside till cool. - Add in crushed fruit, nuts and whipped cream. - Cover with remaining crumbs and refrigeratefor 12 hrs in refrigerator before serving. - Crushed pineapple may be used in place of strawberries. - Makes 6 servings.
Healthy Banana Peanut Butter Pudding/Topping Ingredients: - 15 ounces chickpeas (about 240g drained) or 15 ounces garbanzo beans (about 240g drained) - 1 banana - 2 tablespoons peanut butter - 1 tablespoon honey (or agave) - 1 teaspoon cinnamon Directions: - Puree all ingredients in a blender or food processor (or can be done with a hand blender). - Spoon onto whatever you want, or enjoy as it is!
Lemonade in Bloom Ingredients: - 4 cups water - 2 cups sugar - 4 (2 g) bags camomile tea - 14 teaspoon dried lavender - 2 sprigs fresh basil - 1 cup fresh lemon juice - 1 cup elderflower liqueur - 1 cup vodka - 12 cup gin - fresh basil leaf, for garnish Directions: - In a medium saucepan over medium-high heat, combine the water and sugar. - Bring to a boil, then remove from the heat. - Add the chamomile tea bags, lavender and basil. - Steep for 10 minutes. - Strain the tea mixture through a mesh strainer into a pitcher, pressing the solids to extract as much liquid as possible. - Discard the solids. - Add the lemon juice, elderflower liqueur, vodka and gin. - Chill. - Serve over ice garnished with basil.
Strawberry Banana Smoothie Ingredients: - 13 cup milk - 12 cup frozen strawberries - 6 ounces strawberry-banana yogurt - 18 cup sugar (optional) - 12 banana - handful ice cube Directions: - blend everything in a blender and enjoy!
Ricotta-Stuffed Arancini Ingredients: - Salt and freshly ground pepper - 4 cups water - 1 cup fine, dry bread crumbs - 2 tablespoons extra-virgin olive oil, plus more for frying - 1/2 cup fresh ricotta cheese - 2 teaspoons chopped thyme - 1 1/4 cups arborio rice - All-purpose flour, for dredging - 1/4 cup dry white wine - 2 large eggs, beaten - Finely grated zest of 1/2 lemon - 1/2 small onion, minced - 1 tablespoon freshly grated Parmigiano-Reggiano cheese Directions: - In a medium saucepan, heat the 2 tablespoons of olive oil. - Add the onion and cook over moderately low heat until softened. - Add the rice and stir over moderately high heat until it is coated with oil and sizzling, about 2 minutes. - Stir in the wine and simmer until evaporated, about 3 minutes. - Add the water and bring to a boil. - Simmer over moderately low heat, stirring occasionally, until the water has been absorbed and the rice is tender, about 20 minutes. - Transfer the rice to a bowl and let cool to room temperature. - Stir the thyme and lemon zest into the rice and season with salt and pepper. - In a small bowl, blend the ricotta with the Parmigiano and season with salt and pepper. - Put 2 tablespoons of the rice mixture in your moistened palm. - Make an indentation in the center of the mound and fill it with about 1 teaspoon of the ricotta mixture. - Fold the rice around the filling to enclose it and pat the rice into an oval. - Repeat with the remaining rice and ricotta. - In a medium saucepan, heat 2 inches of olive oil to 300. - Set a rack over a large baking sheet. - Put the flour, eggs and bread crumbs in 3 shallow bowls. - Dredge the rice ovals in the flour, shaking off any excess. - Dip the ovals in the egg, then coat with the bread crumbs. - Deep-fry 5 ovals at a time until golden brown, about 2 minutes. - With a slotted spoon, transfer the arancini to the rack to drain while you fry the rest. - Serve the arancini hot or warm.
Tofu Hiyayakko Ingredients: - 1 tablespoon soy sauce - 1 teaspoon white sugar - 1/2 teaspoon dashi granules - 1/2 teaspoon water - 1/4 (12 ounce) package silken tofu - 1 1/2 teaspoons grated fresh ginger root - 1/4 teaspoon thinly sliced green onion - 1 pinch bonito shavings (dry fish flakes) - 1 pinch toasted sesame seeds Directions: - Mix the soy sauce, sugar, dashi granules, and water together in small bowl until sugar dissolves. - Place the tofu on a small plate and top with ginger, green onion, and bonito shavings. - Drizzle the soy mixture on top, and sprinkle with sesame seeds.
Miso Soup with Sweet Onion and Aburaage Ingredients: - 1 medium Onion - 1 Aburaage (use 2 if you use sushiage) - 1 tbsp Sake - 2 tbsp Mirin - 2 tsp Dashi stock powder - 600 ml Water - 2 tbsp or more Miso - 1 Chopped green onion (optional) Directions: - Slice the onion into 5 mm slices. - Pour boiling water over the aburaage to remove the excess oil and slice into 1 mm slices. - Chop the green onion if you have it. - Put the * ingredients into a sauce pan and bring to a boil. - Use only 1 teaspoon of dashi stock powder at this point. - After bringing to a boil, add the onion. - Cover loosely with a lid and steam-cook for about 4 and 1/2 minutes (over medium-high heat). - Add the aburaage and cook for a little while longer. - Turn off the heat. - Add the miso and dissolve. - Add the rest of the dashi stock powder and reheat over medium-high heat. - When the edges of the pan start to bubble, it's ready to serve. - Transfer the miso soup into dishes and sprinkle with chopped green onion.
Julie's TEST Recipe Ingredients: - 2 env. (1/4 oz. each) KNOX Unflavored Gelatine - 2 cups milk, divided - 1/2 cup sugar - 2-2/3 cups boiling water, divided - 1 container (6 oz.) plain low-fat yogurt - 2 pkg. (3 oz. each) JELL-O Lime Flavor Gelatin - 2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin - 1 can (8 oz.) DOLE Crushed Pineapple, in juice Directions: - Sprinkle unflavored gelatine over 1/4 cup milk in medium bowl; let stand 5 min. - Bring remaining milk to boil in saucepan. - Remove from heat; stir in sugar. - Gradually add to gelatine mixture; stir until completely dissolved. - Add 1-1/3 cups boiling water to lime gelatin mix in small bowl; stir 2 min. - until completely dissolved. - Spoon scant 1 cup lime gelatin into 13x9-inch dish sprayed with cooking spray. - Refrigerate 15 min. - or until gelatin is set but not firm. - Pour scant 1 cup unflavored gelatine mixture over lime layer in dish. - Refrigerate 15 min. - Add remaining boiling water to cherry gelatin in small bowl; stir 2 min. - until completely dissolved. - Pour scant 1 cup cherry gelatin over unflavored gelatine layer in dish; refrigerate 15 min. - or until set but not firm. - Repeat with remaining prepared gelatins; alternating colors to make a total 7 layers. - Refrigerate 2 hours or until firm. - Cut into 24 small squares.
Bogart's Scalloped Carrots Recipe Ingredients: - 2 lb large carrots cleaned and ends trimmed - 1/2 c. chopped onion - 2 tsp dry basil - 1 pt heavy cream - 2 Tbsp. brown sugar Directions: - Boil carrots till tender, then puree till smooth. - Spread into a baking dish. - Set aside. - In a small sauce pan combine onion, basil and cream. - Heat till mix reaches low boil and continue cooking, stirring often, till reduced by half. - Pour over carrots. - Sprinkle brown sugar over cream. - Bake for 30 min at 350 degrees. - Serve as is or possibly mix together in a swirling motion and then serve. - Makes 4 to 6 servings.
Lentil Soup with Sausage Ingredients: - 1 lg. white onion, chopped - 2 cloves garlic, crushed - 2 cups lentils - 1 tbsp. olive oil - 2 qt. water - 1 can tomatoes - 1 bay leaf - 1 tbsp. salt - 1/2 tsp. black pepper - 1/2 lb. summer sausage Directions: - Briefly saute veggies in olive oil for 3-4 minutes. - Place all ingredients, except sausage, in a large pot and simmer, covered, for about 2 hours. - Dice sausage without casings and simmer 10 minutes. - Drain. - Add to soup 1/2 hour before serving. - Top with Parmesan cheese.
Herb Stuffed Cubed Steak Recipe Ingredients: - 1/3 c. butter - 2/3 c. water - 1/2 pkg. (2 c.) herb seasoned stuffing mix - 4 beef cubed steaks - 2 tbsp. oil - 3 3/4 ounce. pkg. mushroom gravy mix Directions: - In 2 qt saucepan over high heat, heat butter and water to boiling, stir in stuffing mix till well mixed. - With spoon, spread about 1/2 c. of mix proportionately on each cubed steak, leaving about 1/2 inch edge on all sides. - Starting at short end roll up cubed steaks, jelly-roll style, secure with toothpick. - In 10 inch skillet, over medium heat, brown cubed steaks in oil. - Stir in 1 c. of water and gravy mix till sauce is blended. - Reduce heat to low cover and simmer 30 min or possibly till steaks are tender, stirring and turning meat occasionally. - Remove toothpicks. - Serve gravy over meat rolls.
Skillet Green Beans in Orange Essence with Maple Toasted Pecans Ingredients: - 2 ounces pecans coarsely chopped - 2 tablespoons butter - 2 tablespoons maple syrup - 18 teaspoon salt - 2 each shallots minced - 3/4 teaspoon orange zest - 1 pinch cayenne pepper to taste, we like a large sprinkle - 2 teaspoons flour, all-purpose - 1 1/2 pounds green beans trimmed - 1 teaspoon sage leaves minced - 23 cup chicken broth - 1 x salt to taste - 1 x black pepper freshly ground to taste Directions: - Prepare all ingredients and have them ready before starting to cook. - Heat a non-stick skillet over medium high heat. - Dry roast the pecans in the skillet, stirring frequently until they start to become fragrant, about 3 minutes. - Remove from heat and add 1 tablespoon of butter, the maple syrup and 18 teaspoon of salt. - Place skillet back on the heat and stir constantly until the nuts are dry, about 60 seconds. - Reduce heat to medium, remove pecans to a plate and wipe out the skillet. - Place the skillet back on the heat and add the remaining butter. - When melted add the shallots, orange zest and cayenne pepper to taste. - Cook shallots until beginning to soften about 2 or 3 minutes. - Add the flour and stir, add the green beans and toss. - Add the chicken stock, orange juice and minced sage; stir/toss together and increase the heat to medium-high. - Cover and cook until the beans are just beginning to soften but are still crisp on the inside, about 5 minutes. - Reduce heat to medium. - Uncover and continue cooking, stirring occasionally until the sauce thickens and the beans are cooked to tender crisp, about 3 to 4 minutes. - Remove from heat, taste and adjust seasoning (salt and black pepper). - Transfer to a serving dish and sprinkle with the pecans. - Serve to rave reviews.
Extra Spicy Sauce Ingredients: - 7 bird eye chili - 6 habanero - 4 sarreno chili - 7 small bird eye chili - 5 jalepeno - 3 green chili - 1 whole lime zest optional add on - 1 cup fresh cilantro - 1/2 cup lemon juice - 2 small onion - 1/4 tsp salt Directions: - I used chili option 2 and add in all ingredient and blend till smooth - SERVING OPTION 2, drizzle extra spicy sauce ( shut up sauce )on any shushi dish of your preference - CAUTION ::Its really extra spicy sauce ,please be careful use only little for those who cant take the heat,,,
Palmiers Ingredients: - 1 pre made puff pastry sheet - 1 cup white sugar - 1/2 cup cinnamon sugar blend, optional and replaces 1/2 cup white sugar Directions: - On a clean work surface, I use a silicon pastry mat, sprinkle 1/2 cup of sugar in a 14" by 13" rectangle. - Place puffed pastry on top of sugar and sprinkle the top of the pastry with remaining sugar, cover entire piece. - Gently roll dough into a 17" by 14" rectangle. - When finished, use a pastry wheel or pizza cutter to remove outer edge. - Using your fingers, roll up one edge tightly and stopping at the middle. - Repeat with other side. - You will start at the width end, leaving along rolled tube. - Wrap in plastic wrap and freeze pastry for 18 minutes, you want the pastry to become firm but not at all frozen. - Using very sharp knife, cut the dough crosswise in 1/2" thick slices. - You do not want dough to squash during this step. - Place on baking tray, ungreased and flatten out cookie with rolling pin. - Cover cookies on tray, and refrigerate for 1 hour. - Bake cookies in a preheated 375F oven for 7 minutes, reduce temperature to 350F and flip cookies. - Bake again for another 12-16 minutes or until golden brown. - Can take up to twenty minutes depending if they are not rolled thin enough. - Immediately transfer to a wire rack to cool. - These can be stored in an airtight container, room temperature for up to three days although they lose a bit of their crispiness. - Best enjoyed warm and crispy!! - Yum:-) - For a little extra flavor you can use a pre made cinnamon sugar. - Recipe by Taylor68too
Chicken and Cheese EnchiladasAlways a Great Mexican Dish. Ingredients: - 1 medium yellow onion, minced - 1 clove garlic, minced - 1/4 cup canola oil - 1 1/2 cups tomato sauce - 1 teaspoon dried oregano - 1 teaspoon salt - 1 1/2 cups shredded cooked chicken - 1/2 teaspoon garlic salt - 1/2 teaspoon ground black pepper - Eight 6-inch whole-wheat tortillas - One 4-ounce can whole green chilies, drained and cut into 1/4-inch strips - 2 cups grated cheddar cheese - 1 cup reduced-fat sour cream (optional) Directions: - Preheat the oven to 350 degrees. - Combine the onion, garlic, and 2 tablespoons of the oil in a 1-quart saucepan. - Stirring occasionally, cook over medium heat until the onion turns translucent, about 3 minutes. - Add the tomato sauce, oregano, and salt. - Reduce the heat to low and cook, uncovered, for 15 minutes. - Meanwhile, season the chicken with the garlic salt and pepper and put it in a medium nonstick skillet, along with the remaining 2 tablespoons oil. - Heat for about 10 minutes over medium-low heat. - Remove the meat to a bowl, and warm the tortillas in the same pan for about 15 seconds a side. - Divide the chicken and the chilies among the tortillas. - Roll the tortillas up and place them in a 9-by-13-inch baking dish that has been coated with cooking spray. - Cover with the tomato sauce, and sprinkle with the grated cheese. - Cover and bake for about 15 minutes, until the cheese is melted and bubbly. - Top with sour cream, if desired.
Edamame and Vegetable Soup Ingredients: - 1 Tbs. olive oil - 3 large plum tomatoes, quartered - 4 oz. cremini mushrooms, quartered - 1 large onion, chopped - 1 large red bell pepper, cut into thin strips - 1 carrot, peeled and chopped - 1 clove garlic, minced - 6 cups (or more) low-sodium vegetable broth - 3 large fresh flat-leaf parsley sprigs - 3/4 tsp. dried thyme - 1/2 cup small elbow macaroni - 2 cups shelled, cooked edamame - 1/4 cup grated Parmesan cheese Directions: - In large pot, heat oil over medium-high heat. - Add tomatoes, mushrooms, onion, bell pepper and carrot and cook, stirring often, until vegetables are deep golden brown, about 15 minutes. - Transfer about 2 cups cooked vegetables to cutting board. - Chop vegetables into small pieces and set aside. - Add 6 cups broth, parsley and thyme to pot, and bring to a boil. - Reduce heat, cover and simmer until remaining vegetables are very tender, about 15 minutes. - Remove from heat; cool slightly. - Working in batches, puree vegetables and broth in blender. - Pour through strainer set over bowl, pressing on solids to extract as much liquid as possible. - Discard solids. - Return liquid and reserved chopped vegetables to soup pot. - Bring soup to a boil, thinning with more vegetable broth if necessary. - Add pasta; reduce heat to medium and cook, until pasta is tender, about 10 minutes. - Add edamame; simmer until heated through, about 5 minutes. - Ladle soup into bowls and top with cheese.
Low-Fat Swiss Muesli Ingredients: - 1 12 cups rolled oats - 2 tablespoons lemon juice - 1 12 cups water - 12 teaspoon cinnamon - 2 cups red apples, unpeeled, shredded or 2 cups golden delicious apples, shredded - to taste fresh fruit, sliced (banana, apple, pineapple; orange segments) - 1 12 cups prunes, pitted, whole or halved (about 9 ounces) - to taste almonds or to taste pecans, chopped - 2 tablespoons honey Directions: - Combine oats, water, shredded apples, prunes, honey, lemon juice and cinnamon. - Cover and refrigerate overnight. - In the morning, spoon some of the muesli into a cereal bowl. - Top with your choice of fresh fruits and nuts. - Serve with a dollop of plain yogurt or milk, if desired. - Muesli can be stored in covered container in refrigerator for several days.
Grandma's Chinese Recipe Ingredients: - 1 lb round steak, cut into thin strips - 2 tablespoons olive oil - 1 cup green pepper, sliced - 2 carrots, sliced - 1 12 cups celery, sliced - 10 34 ounces French onion soup - 2 tablespoons soy sauce - 2 tablespoons cornstarch - 12 cup water Directions: - Brown steak in olive oil - season with pepper, garlic, - Add vegetables, can french onion soup, and soy sauce. - cook for 2 minutes - Mix 1/2 c water and cornstarch together - mix well. - Pour cornstarch mixture into the stir fry simmer for 20 min or until vegetables cooked to your liking and mixture thickens. - Serve with White or fried rice.
Chicken Enchilada Pasta Ingredients: - 12 ounces dried jumbo shell macaroni - 3 large green peppers, chopped or 3 large red peppers - 1 12 cups chopped red onions - 1 jalapeno chile pepper, seeded and chopped - 14 teaspoon salt - 2 tablespoons vegetable oil - 2 cups chopped cooked chicken - 16 ounces refried beans - 3 tablespoons taco seasoning (1/2 envelope) - 20 ounces canned enchilada sauce - 8 ounces shredded mexican style four cheese blend - 1 cup sliced green onion - 2 cups nacho cheese flavored tortilla chips, crushed (2oz) - avocado dip (optional) - sour cream (optional) Directions: - Preheat oven to 350. - Cook pasta according to package directions; drain. - Rinse; drain and set aside. - In skillet cook peppers, onion, jalapeno, and salt in hot oil over medium heat 5 minutes or until tender. - Stir in chicken, beans, seasoning mix, and 1/2 cup enchilada sauce. - Cook and stir 5 minutes. - Stir in 1/2 cup each of the cheese and green onions. - Divide filling among shells. - Spread 1 cup of the remaining enchilada sauce in 3-quart rectangular baking dish. - Arrange shells atop sauce. - Drizzle with remaining enchilada sauce. - Bake, covered, 30 minutes. - Uncover; sprinkle with remaining cheese. - Bake 5 minutes more or until cheese melts. - Sprinkle with chips and remaining green onions. - Serve with avocado dip and/or sour cream.
Pumpkin Pie Ingredients: - 2-1/2 cups Honey Maid Graham Crumbs - 1/2 cup butter, melted - 3 eggs, beaten, divided - 1 can (796 mL) pumpkin - 1-1/2 cups half-and-half - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1-1/2 tsp. pumpkin pie spice - 1 tsp. ground ginger - 2 cups thawed Cool Whip Whipped Topping Directions: - Heat oven to 400F. - Mix graham crumbs and butter; press half onto bottom and up side of each of 2 (9-inch) pie plates. - Brush lightly with some of the egg. - Bake 4 min. - Meanwhile, mix remaining eggs with all remaining ingredients except Cool Whip until well blended. - Pour pumpkin filling evenly into crusts. - Bake 15 min. - Reduce oven temperature to 350F. - Bake 40 to 45 min. - or until toothpick inserted in centres comes out clean. - Cool completely. - Top each slice with 1 Tbsp. - Cool Whip just before serving.
White Chocolate Cranberry Cookies Ingredients: - 12 cup white sugar - 1 14 cups brown sugar - 1 cup butter, softened - 3 tablespoons dark mexican vanilla - 2 large eggs, slightly beaten - 3 cups all-purpose flour - 34 teaspoon baking soda - 34 teaspoon salt - 12 teaspoon cornstarch - 3 cups white chocolate chips - 1 cup dried cranberries (I use cherry or orange flavored) - 3 drops Fiori di Sicilia extract Directions: - Preheat oven to 350F - Cream sugars and butter. - Add vanilla and eggs and mix well. - Combine dry ingredients together and gradually add to creamed mixture. - Stir in chips and berries. - Scoop into 1 1/4-inch balls with cookie scooper and place on parchment paper, about 2 inches apart. - Bake for 10 to 12 minutes.
Rainforest Chicken and Pasta Ingredients: - 4 pieces Boneless Chcken Breasts - 1 box (16 Oz. Box) Fettucini - 1 cup Corn (off The Cob Is Best, If Not Frozen) - 1 cup Grape Tomatoes, Halved - 2 whole Scallions, Chopped (white And Green) - 3 Tablespoons Paprika - 1 Tablespoon Garlic Powder - 1 teaspoon Onion Salt - 2 dashes Red Pepper Or More (optional) - 1 Tablespoon Cajun Spices - 2 Tablespoons Olive Oil (enoughh To Toss And Coat Pasta) Directions: - In a small bowl, combine paprika, garlic powder, onion salt and red pepper (if using). - Coat chicken breasts in seasoning, set aside. - In a medium bowl, combine corn (if using fresh corn, saute with a bit of butter/oil and Cajun seasoning in a skillet until crisp tender), scallions and tomatoes. - Set this vegetable salsa aside. - Grill the chicken breasts until cooked, approximately 8-10 minutes (depending on the size and thickness), flipping once. - Let the chicken rest for a couple of minutes, then slice it down. - Meanwhile cook fettuccine according to package directions. - Toss fettuccine with olive oil and Cajun seasoning to taste (toss in any chicken juice from slicing the chicken as well) and plate. - Place chicken slices across the pasta, cover the chicken with the vegetable salsa and serve. - Enjoy!
Abm Hot Pretzels Recipe Ingredients: - 1 c. Water - 2 tsp Butter or possibly margarine - 1 tsp Sugar - 1/2 tsp Salt - 3 c. All-purpose flour - 11/2 tsp Yeast - 4 c. Water - 5 tsp Baking soda - Coarse salt (kosher or possibly sea) Directions: - Put first six ingredients in bread machine pan and set for dough cycle. - Cut dough into 18 strips and roll into ropes. - Shape into pretzels, cover and let rise 45 min. - Bring 4 c. water and 5 tsp baking soda almost to a boil in nonaluminum pan. - Gently place pretzels into water for about a minute, turning once. - Remove pretzels and place on greased baking sheet. - Sprinkle with coarse salt and bake at 475 degrees F about 12 min. - 99
Jiggly and Creamy Pudding with 1 Egg Ingredients: - 1 Egg - 200 ml Milk - 1 to 2 tablespoons Sugar - 2 drops Vanilla essence - 2 tbsp Sugar (light brown sugar or brown sugar) - 2 tbsp Water Directions: - Combine the milk and sugar in a microwave-safe dish and microwave for 3-3:30 minutes at 500 W. - Meanwhile, prepare for steaming. - If you don't have a steamer, add hot water to a frying pan (to half the depth of the pudding cups). - Crack the egg, beat with chopsticks (don't let it foam) and strain. - Take the warmed milk and stir up the sugar that has sunk to the bottom, then add the egg. - (Now it's time to get busy). - Stir the pudding mixture gently, and pour into the pudding cups. - Cover with aluminum foil, and set in the middle of the steamer (or frying pan). - Important: Use a very low heat, and steam for 5 minutes. - After 5 minutes, stop the heat and leave as-is for 15 minutes. - Remove the cups from the steamer, and place in the refrigerator (top with caramel sauce now, if using). - Chill and enjoy. - Caramel Sauce: In a microwave-safe deep dish, add the sugar and water. - Stir gently and microwave for 2-3 minutes at 500 W. - Remove the dish (careful it's hot!). - Stir for 30 seconds and it's ready! - Pour over the pudding, while it's still warm or after it's cooled. - The warm caramel sauce is silky. - The trick is to use light brown sugar or brown sugar for that gorgeous color! - The chilled caramel sauce is thicker. - If you want to thin it a bit; add 1 teaspoon hot water. - Using white sugar in the caramel sauce results in it becoming white. - It's mild without any bitterness. - Bonus: Using two eggs will give this pudding a denser texture. - Definitely give it a try.
Yummy Fried Squash Ingredients: - 1 egg - 1/2 cup milk - 1 flour - 1 cornmeal - 1 oil - 1 salt, pepper, garlic powder, toni's creole seasoning, parsley , italian bread crumbs - 4 nice size squash (i used yellow squash) Directions: - mix egg and milk in small bowl. - (optional: season mixture with a little salt, pepper and garlic powder) - in another bowl, mix together flour, salt, pepper, Toni's Creole seasonings, cornmeal, Italian bread crumbs, garlic powder, parsley flakes - slice squash to your desired thickness - dip slices first in egg mixture, then dredge slices in dry mixture - heat oil in deep skillet on med heat or fry daddy. - fry until golden brown - EAT AND ENJOY!!!. - HOPE YOU LIKE IT!! - !
Veggie Pancakes Ingredients: - 0.5 (16 ounce) bag frozen cauliflower - 34 cup frozen sweet pepper - 12 onion - 2 scallions - 2 carrots - 2 teaspoons dried parsley - 12 teaspoon sea salt - 1 dash herb seasoning mix (Mrs Dash) - 2 eggs - 14 cup soymilk - 12 cup whole wheat flour - 12 teaspoon baking powder Directions: - Thaw frozen veggies a bit in the microwave. - Finely chop first 4 ingredients in food processor, then shred carrots in food processor. - Place veggies in large bowl. - Add parsley, salt, Mrs. - Dash, then add eggs and milk to veggie mixture. - Mix flour and baking powder in small bowl to combine, then add to veggie mixture. - Mix well to combine. - place small spoonful dollops on heated, oiled, non-stick frying pan -- approximately 2 -3 minutes each side.
Braised Duck With Potatoes Recipe Ingredients: - 1 x Duck, 6 to 7 pounds - 2 lb Potatoes - 1/4 c. Oil - 3 x Cloves garlic - 2 x Leek stalks - 1/4 c. Red bean cheese - 2 1/2 Tbsp. Brown bean sauce - 2 tsp Salt - 1 Tbsp. Sugar - 4 Tbsp. Soy sauce - 1/4 c. Sherry - 1 x Clove star anise - 1 Tbsp. Oil - 6 c. Water - 1 x Clove star anise - 1/2 head lettuce - 2 tsp Cornstrch - 2 Tbsp. Water Few sprigs Chinese parsley Directions: - 1. - Wipe duck inside and out with a damp cloth. - Peel potatoes and cut in thick slices. - (Keep in cool water till ready to use.) - 2. - Heat oil in a large heavy pan. - Brown duck quickly on all sides. - Drain off excess fat. - Tie or possibly sew up duck's neck to seal. - Place bird tail-side up in a deep bowl. - 3. - Crush garlic. - Cut leeks in 2-inch sections. - In one c. mash red bean cheese with brown bean sauce and salt. - In another, combine sugar, soy sauce, sherry and star anise. - 4. - Heat remaining oil and brown garlic lightly. - Add in red bean cheese mix and cook, stirring over medium heat, to blend and heat through. - 5. - Add in water, leek sections and sugar-soy mix. - Continue stirring to blend and heat. - 6. - Pour 1 to 2 c. of this sauce mix into duck cavity. - Add in remaining star anise. - Sew up cavity securely or possibly skewer so which liquid can't leak out. - 7. - Leave remaining sauce mix in pan and bring to a boil. - Add in duck and potato slices and simmer, covered, 20 min. - Turn bird over and simmer, covered, 20 min more. - 8. - Remove duck, leaving liquids in pan. - Let bird cold slightly; then chop, bones and all, in 2-inch sections. - Shred lettuce and arrange on a serving platter with duck and potato slices on top. - 9. - Reheat liquids in pan. - Meanwhile blend cornstarch and remaining cool water to a paste, then stir in to thicken liquids. - Pour over duck and potatoes. - Garnish with Chinese parsley.
Dark chocolate and hazelnut chocolate torte recipe Ingredients: - 1 handful fresh raspberries - 1 handful fresh blueberries - 20 g (0.7oz) chopped roasted hazelnuts - 1 scattering fresh mint leaves - 150 g (5.3oz) dark chocolate 70% - coarsely chopped - 150 g (5.3oz) unsalted butter - 115 g (4.1oz) caster sugar - 50 g (1.8oz) soft brown sugar - 4 medium eggs - 150 g (5.3oz) ground hazelnuts - 40 g (1.4oz) cocoa powder + 1tbsp instant espresso powder, dissolved in 80ml boiling water - 0.5 tsp fine salt Directions: - First make the chocolate torte. - Preheat the oven to 160C fan/180C/gas mark 4, and then grease and line the cake tin with non-stick baking parchment. - Place the chocolate and butter in a bowl over a pan of simmering water and stir until melted and smooth. - Remove and place on one side to cool slightly. - Put the sugars and eggs in your mixer bowl and whisk on high speed for 8 minutes until meringue like. - Gently fold in the melted chocolate using a large metal spoon, be careful not to deflate the mixture. - Next gently fold in the ground hazelnuts, cocoa powder/coffee mixture and salt. - Pour the mixture very gently into the prepared cake tin and bake just below the centre of the oven for 35 40 minutes. - The cake is ready when the centre feels just firm, the top has a slight crust and some cracks have appeared. - Dont be tempted to open the oven door until at least 30 minutes has gone by. - Remove from the oven and leave in the tin to cool. - Next decorate the cake. - Take the cake out of the tin and place on your presentation plate or stand. - Arrange the raspberries and blueberries in the centre of the torte. - Next scatter the chopped roasted hazelnuts around the fruit but leave the outer edge of the torte exposed. - Pick some perfect mint leaves and use them to add a splash of colour around the fruits.
Easy Cake Recipe Ingredients: - 1 (18 ounce) box butter pecan cake mix - 1 (16 ounce) can coconut pecan frosting (approximately 16 oz., could be more or less.) - 3 eggs - 23 cup oil Directions: - Mix all together (frosting too) by hand and pour in greased Bundt pan. - Bake at 350 degrees for 55 minutes.
Ravioli Italiano Ingredients: - 1 (12 ounce) packagefrozen mini cheese ravioli or 1 (12 ounce) package tortellini (any type) - 13 cup olive oil - 3 cloves garlic, minced - 1 teaspoon dried basil or 1 tablespoon fresh basil - 1 teaspoon dried parsley or 1 tablespoon fresh parsley - 1 tablespoon lemon juice - 12 teaspoon salt - 4 tablespoons butter - 2 tablespoons grated parmesan cheese - 2 green onions, thinly sliced Directions: - Cook ravioli or tortellini in boiling water as directed on package and drain. - Meanwhile, place oil and garlic in saucepan and cook until soft. - Stir in basil, parsley, lemon juice, salt& butter and stir until mixed well and butter is melted. - Toss ravioli with the sauce and parmesan cheese in a large bowl. - Top with green onions before serving.
Hidden Valley Sausage Stars Ingredients: - 2 cups Spicy Pork Sausage, Cooked - 1- 1/2 cup Sharp Cheddar Cheese - 1- 1/2 cup Monterey Jack Cheese - 1 cup Ranch Dressing - 2- 1/4 ounces, weight Canned Sliced Black Olives - 1/2 cups Chopped Red Peppers - 1 package (about 12 Oz. Package) Wonton Wrappers - Vegetable Oil Directions: - Preheat oven to 350 degrees. - Blot the sausage dry with a paper towel, and crumble into a bowl. - Combine the cheese, dressing, olives and peppers with the sausage. - Set aside. - Lightly grease a muffin pan with either oil or Pam cooking spray. - Press a wonton square into each of the muffin cups, brush with lightly with oil, and bake for 5 minutes or until golden brown. - Remove from tin and cool. - Repeat until all of the wontons have been baked. - Place the baked wontons on a baking sheet and fill each of the stars (wontons) with the sausage mixture. - Return to the oven and bake for another 5 minutes or until they bubble. - This recipe makes 4-5 dozen and is a great appetizer for any occasion.
Wheat Free Baked Goods - Chocolate Chip Cookies Ingredients: - 1 cup (225 ml) white rice flour - 1 cup (225 ml) brown rice flour(I used fava and garbanzo bean as a substitute) - 2/3 cup (150 ml) tapioca flour - 1/3 cup (80 ml) potato starch - 1 tsp (5 ml). baking soda - 1 tsp (5 ml). baking powder - 1 tsp (5 ml). salt - 3/4 cup (175 ml) brown sugar - 1 cup (225 ml) white sugar - 3 eggs - 1-1/2 tsp (7 ml). vanilla - 2 cups (475 ml) chocolate chips - 3/4 cup (175 ml) butter - 3/4 cup (175 ml) shortening Directions: - Mix all ingredients together. - Drop by tsp onto baking sheet. - Bake at 350 degrees (175 C.) for 10 to 12 minutes. - Remove from baking sheet while cookies are still hot. - Cool on racks or on flattened brown paper bags to absorb excess oils.
Triple-Cheese Spinach Manicotti Ingredients: - 12 manicotti shells, uncooked - 4 slices bacon, chopped Rite Aid 2 For $7.00 thru 02/06 - 1 onion, chopped - 2 cloves garlic, minced - 1 lb. (450 g) extra-lean ground beef Safeway 1 lb For $3.99 thru 02/09 - 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, cubed, softened - 1 pkg. (300 g) frozen chopped spinach, thawed, squeezed dry - 1/2 cup shredded mozzarella cheese - 1/2 tsp. each dried basil and oregano leaves - 2-1/2 cups Classico di Napoli Tomato & Basil Pasta Sauce - 1/2 cup water - 1/2 cup shredded Parmesan cheese Directions: - Heat oven to 350 degrees F. - Cook pasta as directed on package, omitting salt. - Meanwhile, cook bacon in large skillet on medium heat 4 to 5 min or until crisp. - Use slotted spoon to remove bacon from skillet, reserving drippings in skillet. - Drain bacon on paper towels. - Add onions and garlic to drippings; cook and stir 2 min. - Add ground beef; cook and stir 6 to 7 min. - or until no longer pink. - Stir in bacon, cream cheese spread, spinach, mozzarella and herbs. - Drain pasta; fill with meat mixture. - Mix sauce and water; spread 1 cup onto bottom of 13x9-inch pan. - Top with shells. - Pour remaining sauce over shells; cover. - Bake 45 min. - or until heated through, uncovering after 35 min. - Top with Parmesan.
Bread Soup (Asordo) Recipe Ingredients: - 1 lb French bread stale loaf - 5 x Garlic cloves minced fine - 3 Tbsp. Extra virgin olive oil - 2 quart Chicken stock fresh or possibly canned - 1/2 lb Shrimp peeled Warm-Pepper Oil Sauce - (Piri Piri) see * Note Salt to taste - 4 x Large eggs whole - 1 sprg Fresh parsley minced Directions: - Break the bread up into small pcs and soak in water till it is soft. - Squeeze out the water and set the bread aside. - In a soup pot toast the garlic in the extra virgin olive oil just till it begins to barely brown. - Add in the chicken stock to the pot and bring to a simmer. - Add in the bread to the pot and simmer, making a thick soup. - Add in the shrimp, salt to taste and Piri Piri to taste. - Cook for a moment. - Place the soup in a tureen and garnish with the parsley. - Break the Large eggs on top of the soup. - Bring to the table and stir the Large eggs into the soup before serving. - Comments: As much as it is loved, bread soup was a peasant dish in the old country, and when the Portuguese came to this country it continued to be a favorite way of using old bread.
Blueberry Coffee Cake Ingredients: - 1 12 cups all-purpose flour - 3 tablespoons rolled oats - 12 teaspoon baking powder - 12 teaspoon baking soda - 12 teaspoon thyme - 14 teaspoon rosemary - 12 cup butter - 13 cup maple syrup - 1 egg - 1 tablespoon lemon zest - 2 teaspoons vanilla extract - 14 cup buttermilk - 1 13 cups blueberries - 13 cup brown sugar Directions: - Preheat oven to 350F. - Blend egg with buttermilk, syrup and vanilla. - Sift the dry ingredients, making their color and texture uniform. - Add the dry and wet ingredients in a large bowl and stir steadily, folding in blue berries as you go. - Pour into a 9" standard bread pan, and cook for 45-50 minutes, until tooth pick comes out smooth.
S'more Kabobs with Creamy Chocolate Fondue Ingredients: - 1 pkg. (10 oz.) JET-PUFFED Marshmallows, divided - 5 graham crackers, quartered - 1/3 cup canned evaporated milk - 2 oz. BAKER'S Semi-Sweet Chocolate Directions: - Cut 10 marshmallows in half. - Thread 2 marshmallow halves and 2 graham pieces alternately onto each of 10 thin metal skewers. - Place on foil-covered rack of broiler pan. - Place remaining marshmallows in large microwaveable bowl. - Add milk and chocolate. - Microwave on HIGH 2-1/2 to 3 min. - or until marshmallows are completely melted and mixture is well blended, stirring after 2 min. - Stir. - Broil skewers, 6 inches from heat, until marshmallows are lightly toasted, turning as needed. - Serve with chocolate sauce.
BBK Soup Ingredients: - 1 tablespoon canola oil (or any vegetable oil) - 1 onion, peeled and diced - 1 lb boneless lean beef, cut in 1/2-inch cubes (such as sirloin) - 4 cups low sodium beef broth - 12 cup barley - 1 teaspoon dried thyme - 12 teaspoon salt - 12 lb fresh mushrooms, thinly sliced - 1 cup kale, washed well and thinly sliced (spinach is a suitable substitute) Directions: - In a large heavy pot or dutch oven, heat oil over medium heat; add onion and meat and cook until beef is browned. - Add broth to pot, then stir in barley; add seasonings and stir. - Bring soup to a boil. - Reduce the heat, cover, and simmer about one hour or until barley and meat are almost tender. - Stir in mushrooms and kale; spinach can be substituted for kale if you don't like it or can't find it. - Cover and cook for 5 to 10 minutes more, until kale is cooked and meat and barley are tender.
Lemonade-Iced Tea for a Crowd Ingredients: - 1 gal. (4 qt.) cold water - 1 pkt. CRYSTAL LIGHT Lemonade Flavor Drink Mix* - 1 pkt. CRYSTAL LIGHT Natural Lemon Flavor Iced Tea Mix* Directions: - Add water to drink mixes in large glass or plastic pitcher; stir until dissolved. - Serve over ice.
Pink Lemonade Ingredients: - 1 12 ounces vodka - 3 ounces prepared sweet-and-sour mix - 1 dash cranberry juice - 1 dash lime juice Directions: - Add ice, vodka, sour mix, cranberry and lime juice to a shaker. - Shake and strain into a highball glass with a garnish of lemon.
Phyllo Wrapped Fruit Combo Ingredients: - 6 ounces mascarpone cheese, softened - 13 cup smooth peanut butter - 1 tablespoon Splenda sugar substitute - 1 teaspoon pure vanilla extract - 8 sheets phyllo pastry - 12 cup butter, melted - 4 medium bananas, peeled and cut in half lengthwise - 12 tablespoons blueberries (fresh or frozen) - 3 teaspoons powdered sugar - 1 12 cups sugar-free vanilla ice cream - 4 tablespoons pure maple syrup Directions: - Preheat oven to 350F. - In a mixing bowl, mix together mascarpone cheese, peanut butter, splenda and vanilla extract; set aside. - Remove phyllo package from freezer and follow instructions. - Using one sheet of phyllo pastry at a time (keep remaining phyllo pastry completely covered with a damp cloth), cut 1 sheet in half. - Brush first half with melted butter and place the second half on top and brush with melted butter. - Repeat this process with the second sheet of phyllo cut in half, brushing with butter on the top sheet. - Spread 2 tablespoons of mascarpone/peanut butter mixture over half of the pastry leaving the other half uncovered. - Place two halves of banana side by side at the end closest to you and about 1/2 inch from the end of the pastry. - Place 3 tablespoons of blueberries over the bananas. - Roll up pastry starting with the banana end and roll to form a log. - Repeat the process with remaining sheets of phyllo and ingredients. - Place logs on an ungreased baking sheet. - Brush tops with melted butter. - Bake in preheated 350 F oven for 20 - 22 minutes or until light golden brown. - Remove from oven and using a fine sieve, sprinkle the tops with powdered sugar. - Let logs cool for about 15 minutes before serving. - Cut each log in half lengthwise, open and place on a serving plate. - Place one scoop of ice cream on top and drizzle with 1 tablespoon of pure maple syrup over the ice cream.
Natvia Delectable Creamy Dill Dip Ingredients: - 50 g pea protein powder (original unflavoured) - 4 teaspoons dried dill - 12 teaspoon coriander seed, NOT ground - 4 teaspoons Natvia, natural sweetener - 280 ml water or 280 ml milk Directions: - Dissolve Natvia in water/milk. - Combine pea protein and herbs then. - If possible, leave to stand for 2 hours whilst dill flavour develops. - Serve with carrot sticks, toasted Lebanese bread pieces or unsalted plain water crackers.
Lemony Miso Soup Ingredients: - 4 cups (1 L) water - 12 ounces (350 g) soft, medium, or firm tofu, cut into 1/2-inch (1.2-cm) cubes (about 1/2 cups) - 2 green onions, thinly sliced (about 1/2 cup) - 4-5 tablespoons white miso, depending on saltiness - 1/2 cup chopped fresh cilantro leaves - 2 tablespoons fresh lemon juice - 1/8 teaspoon ground cayenne (optional) - 4 cups (1 L) water - 1-2 pieces wakame seaweed (cover with hot water, soak 10 minutes or until soft, and cut into 1-inch [2.5-cm] pieces) 1/2 pound (250 g) firm tofu (cut into 1/2-inch [1.2-cm] cubes) - 2 thinly sliced green onions - 3 tablespoons white or dark miso Directions: - Put water in a medium saucepan over high heat and bring to boil. - Stir in tofu and green onions. - Reduce heat to low and cook, uncovered, 3 minutes. - Put miso in a small strainer, lower into soup, and push paste through strainer with a spoon until it dissolves. - Turn off heat. - Miso should not be boiled or overcooked because too much heat destroys its enzymatic properties. - Stir in cilantro and lemon juice. - Serve immediately. - For Japanese Miso Soup: - Follow method described for Lemony Miso Soup, adding wakame at the end.
One-Pan Chicken and Potato Bake Ingredients: - 1 12 lbs bone-in chicken pieces (4) - 4 large potatoes, cut into wedges - 14 cup zesty Italian dressing - 14 cup grated parmesan cheese Directions: - PREHEAT oven to 400F - Place chicken and potatoes in 13x9-inch baking dish. - POUR dressing over chicken and potatoes; sprinkle with cheese. - BAKE 1 hour or until chicken is cooked through (180 degrees F). - Sprinkle with chopped fresh parsley, if desired.
Boiled Peanuts Ingredients: - 2 pounds To 3 Pounds Of Raw (green) Peanuts (not The Hard, Dried Roasted Peanuts) - 3 gallons Water Or Enough To Completely Cover Peanuts By Two Inches - 23 cups Salt Directions: - Instructions for pressure cooking green peanuts: - Wash green peanuts well in cool water. - The shells hang on to a lot of dirt because peanuts grow underground. - Trust me, you dont want dirt in your cooking water. - lace peanuts in a pressure cooker and add enough cool water to completely cover them. - Stir in the salt then place the lid on the pressure cooker. - Turn the heat on high and cook at 10 pounds of pressure for 45 minutes. - If you are using a pressure cooker with a gauge, start timing after the indicator on the gauge reaches 10 pounds. - If you are using a pressure cooker with a pressure regulator (jiggler), then start timing when the pressure regulator starts jiggling. - You can lower the heat so that the pressure regulator only jiggles a few times per minute. - At the end of the 45 minutes, turn off the heat and allow the pressure to drop of its own accord. - If the peanuts are not soft enough or salty enough, leave the lid off of the pressure cooker and boil the peanuts until they are to your liking. - Instructions for using raw, dry peanuts (not roasted peanuts; they must be raw, dry, and in the shell): - Put peanuts in a cooking pot and cover with cool water. - Allow to soak overnight. - The next day, drain off water and refill pot with enough fresh water to completely cover the peanuts. - Add salt as above. - Pressure cook for an hour at 10 pounds pressure. - Turn off heat and allow the pressure of it own accord. - Follow last instruction sentence above.
Argentinian Stew In A Pumpkin Shell Recipe Ingredients: - 2 lb Beef stew meat, cut in 1 1/2-in. cubes - 1 lrg Onion, minced - 2 x Garlic cloves, chopped - 3 Tbsp. Oil - 2 lrg Tomatoes, minced - 1 lrg Green bell pepper, minced Salt, pepper - 1 tsp Sugar - 1 c. Dry apricots - 3 x White potatoes, peeled and diced - 3 x Sweet potatoes, peeled and diced - 2 c. Beef broth - 1 med Pumpkin Butter or possibly margarine, melted - 1/4 c. Dry sherry - 1 can Whole kernel corn (1 lb), liquid removed Directions: - Trim any excess fat from beef and cook with onion and garlic in oil till meat is browned. - Add in tomatoes, green pepper, 1 Tbsp. - salt, 1/2 tsp. - pepper, sugar, apricots, white potatoes, sweet potatoes and broth. - Cover and simmer 1 hour. - Meanwhile, cut top off pumpkin and throw away. - Scoop out seeds and stringy membrane. - Brush inside of pumpkin with butter and sprinkle lightly with salt and pepper. - Stir sherry and corn into stew and spoon into pumpkin shell. - Place shell in shallow pan and bake at 325F 1 hour, or possibly till pumpkin meat is tender. - Place pumpkin in large bowl and ladle out stew, scooping out some of pumpkin with each stew serving.
Mexi Pasta Salad Ingredients: - 12 cup chopped cucumber - 1 (8 ounce) box whole wheat spiral pasta, cooked - 1 (12 ounce) can Rotel Tomatoes, with cilatro undrained - 1 (12 ounce) can black olives, drained - 1 bunch spring onion, chopped - 1 cup sharp grated cheese - 12-1 cup cilantro lime salad dressing (Newmans Own) - salt & pepper - 1 tablespoon chili powder - chopped cilantro Directions: - Cook pasta following directions on box drain & rinse. - mix in all ingredients. - allow to chill stir before serving.
Easiest Ever Mac and Cheese Ingredients: - 1 can Campbell's Condensed Cheddar Cheese Soup - 1/2 soup can milk - 1/2 Soup Can Water - 1 c. uncooked corkscrew-shaped pasta Directions: - Heat the soup, milk and water in a 3-quart saucepan over medium-high heat to a boil. - Stir the pasta in the saucepan. - Reduce the heat to low. - Cook for 20 minutes or until the pasta is tender, stirring often.Vitamin A 11%DV, Vitamin C 0%DV, Calcium 7%DV, Iron 4%DV
Janet's Dream Bars Ingredients: - 2 eggs - 1 cup light brown sugar - 1 teaspoon vanilla extract - 3 tablespoons flour - 14 teaspoon salt - 1 teaspoon baking powder - 3 12 ounces flaked coconut - 1 cup coarsely chopped walnuts or 1 cup pecans - 12 cup butter, softened - 12 cup light brown sugar - 1 cup sifted flour Directions: - Heat oven to 350F. - Cookie Crust: In a small bowl, cream butter and sugar. - In a separate bowl, combine flour, salt, baking powder. - Add to butter/sugar mixture. - (The original directions specify that the butter and sugar should be creamed together with a wooden spoon, by hand; and the flour mixture should also be worked in by hand. - I don't do that -- I use my Kitchenaid mixer). - Pat into bottom of a 13 x 9 pan. - Bake 10 minutes or until golden. - Cool on wire rack. - Filling: In a small bowl, beat eggs until light with an electric mixer. - Gradually beat in sugar. - Add vanilla, flour, salt, and baking powder; beating just until combined. - Stir in coconut and nuts. - Spread evenly over cooled crust. - Bake 25 minutes or until golden and firm to the touch. - Cool slightly. - Cut into bars while still warm.
Chocolate Chip Cookies-Like They Should Be Ingredients: - 34 cup raw sugar - 34 cup brown sugar - 1 cup vegan butter (Smart Balance) - 1 teaspoon vanilla - 13 cup applesauce (enough to equal 1 egg) - 2 14 cups flour - 1 teaspoon baking soda - 1 teaspoon salt - 1 (12 ounce) bag semisweet vegan chocolate chips Directions: - Heat oven to 370 Fahrenheit. - Beat sugars, margarine, vanilla, and applesauce together in a large bowl. - Stir in flour, baking soda, and salt. - (Dough will be somewhat stiff). - Stir in chocolate chips. - Drop by rounded teaspoonfuls onto a cookie sheet. - Bake for 10-15 minutes, or until light brown. - Cool.
Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese Ingredients: - 1/4 cup rice wine vinegar - 1/4 cup chopped fresh basil leaves - 1 teaspoon sugar - Salt - Freshly ground black pepper - 1/2 cup extra-virgin olive oil - 8 ears corn, grilled in the husk, kernels removed - 1 sweet onion (such as Vidalia or Walla Walla), halved and thinly sliced - 1 pint Sweet 100 tomatoes or cherry tomatoes, halved - 8 ounces blue cheese, crumbled - Fresh basil sprigs, for garnish Directions: - Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend until smooth. - Can be made 2 hours in advance and refrigerated. - Bring to room temperature before using. - Combine the corn kernels, onion and tomato in a large bowl. - Add the dressing and toss to coat, season with salt and pepper. - Let sit at room temperature 30 minutes before serving. - Top with crumbled blue cheese and garnish with basil sprigs just before serving. - Salad can be made 1 day in advance and served cold or at room temperature.
Sylvia's Buttercream Icing Ingredients: - 12 cup vegetable shortening - 12 cup butter (or margarine) - 1 teaspoon vanilla - 4 cups sifted icing sugar - 2 tablespoons milk Directions: - Using an electric mixer, cream butter, shortening and vanilla. - Gradually add the sugar 1 cup at a time, and beat well on medium speed (scrape sides and bottom of bowl often). - Once all the sugar is mixed in, add milk and beat at medium speed until light and fluffy. - Keep refrigerated and covered until needed.
Ginger Poached Pear in Lingonberry Broth Ingredients: - 4 tablespoons. sugar - Juice from 1 lemon - 2 quarts cold water - 1 cinnamon stick - 1 1/2 tablespoons. fresh ginger - 1/2 cup white wine - 4 small pears, peeled - 3 sheets phyllo pastry - 2 tablespoons. melted butter - 4 vanilla beans (soaked in cold water to soften) - 2 cups lingonberries - 1 cinnamon stick - 2 cloves - 1/2 teaspoon ground ginger - 1/2 teaspoon ground cardamom - 1/2 cup brown sugar - Zest from 1 orange - 2 cups water Directions: - Combine first 6 ingredients in a large saucepan and bring to a boil over medium high heat. - Add pears and reduce heat to a simmer until pears are soft (approximately 10-15 minutes). - Remove from heat, reserve pears and discard poaching liquid. - Pat pears dry with kitchen towel. - Spread the phyllo sheets out on top of each other on a cutting board or other smooth surface and cut into 4 squares with a chef's knife. - Dab sheets with melted butter and place pear on each section. - Draw phyllo up around fruit and tie 1-inch from top with a vanilla bean. - Place pears on a baking dish and cover with aluminum foil. - Bake in a 400 degree oven until golden brown, approximately 10 to 12 minutes. - Combine all ingredients in a large saucepan over low heat. - Heat through without bringing to a boil. - Arrange pears in a large bowl and pour lingonberry broth over the pears. - If desired, serve with two scoops of vanilla ice cream. - Yield: 4 servings
Nonnas Fish with Tomatoes Ingredients: - 1- 1/2 pound Fresh Fish Fillets, Such As Cod, Catfish Or Orange Roughy - 4 whole Fresh Tomatoes, Medium (or Use The Same Amount From A Can Of Peeled San Marzano Tomatoes) - 3 cloves Garlic, Or More As Desired, Peeled & Sliced - 3 Tablespoons Fresh Parsley, Chopped, Divided Use - 1/4 teaspoons Black Pepper - 1/4 teaspoons Salt - 4 Tablespoons Olive Oil, Or More If Needed - 2 ounces, weight Sliced Black Olives Directions: - Rinse fish in cold water and remove any bones. - Pat fish dry with a paper towel. - If using fresh tomatoes, rinse, core, and peel them (optional). - Cut the tomatoes into 1-inch wedges and remove the seeds. - (If using canned tomatoes, just use the same number of whole tomatoes from the can. - Drain the juice and break the tomatoes into pieces with your hands.) - Heat a large, non-stick skillet on medium high. - Add the fish and top with tomatoes, garlic, 2/3 of the parsley, pepper and salt. - Pour olive oil on top and bring the pan to a boil. - Once its boiling, put the heat on low and cover the pan. - Cook until the fish can be flaked with a fork. - The cooking time will depend on the thickness of your fish, but start checking after 10 minutes of being covered. - Do not flip the fish. - When the fish is just about done, add olives for the last minute of cooking. - Garnish with the remaining parsley and add any extra salt needed before serving.

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