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Steamed Black Bean Sauce Pork Ribs (Dim Sum) Ingredients: - 1/2 kg Pork Riblets (ends) - 1 cup water - 1/2 cup Chinese rice wine - 1 tbsp of black bean garlic sauce (Lee Kum Kee brand is the one I used) - 1 pinch of salt and pepper - 1 dash Chinese five-spice powder Directions: - In a steamer add water and Chinese rice wine - Salt and pepper the pork ribs and add to steamer. - Steam for 20 mins or until tender - In a wok heat 1 tablespoon of black bean garlic sauce and a dash of water. - Add steamed ribs to wok and stir fry until sauce is coated.
Grits Cakes Ingredients: - 2 1/2 cups milk - 1/2 teaspoon minced garlic - 1/2 cup plus 2 tablespoons stone-ground white grits cornmeal - 1/2 cup finely diced country ham - 1/2 cup shredded Monterey Jack or cheddar cheese - 2 tablespoons chopped fresh chives - Salt and freshly ground black pepper - Pinch cayenne pepper - Olive oil and butter, for sauteing Directions: - Combine the milk and garlic in a large saucepan and heat over high heat until scalding. - Reduce to a simmer and, using a wooden spoon, slowly stir in the grits. - Cook over low heat, stirring constantly, for 8 to10 minutes, until the mixture is the consistency of mush. - Remove from the heat and stir in the ham, cheese and chives. - Season with salt and pepper and the cayenne. - Depending on the shape you desire, pour the mixture into a lightly oiled 9 by 9-inch square pan or other shallow pan. - Cover tightly with plastic wrap and cool to room temperature, then refrigerate for 2 to 3 hours, until firm. - Unmold the grits mixture and slice or cut into the desired shapes.
Low Cal Flourless Marble Pudding Ingredients: - vanilla batter - 150 g light cream cheese - 80 g Splenda sugar substitute - 1 egg - 1 teaspoon vanilla essence - chocolate batter - 150 g dark chocolate - 70 g unsalted butter - 40 g Splenda sugar substitute - 1 teaspoon vanilla essence - 1 pinch salt - 1 teaspoon ground cinnamon Directions: - Spray a 9x2 inch casserole dish with oil and preheat oven to 180C. - Vanilla Batter:. - In a mixer beat the cream cheese until smooth. - Gradually add sugar until no bumps are present. - Add egg and essence and beat til blended. - Chocolate Batter:. - Microwave chopped dark chocolate with butter until smooth. - Do not burn, shouldn't take longer than 25 seconds. - Set aside. - In mixer whip eggs, sugar, essence, cinnamon and salt on high til think. - Approximately 4 minutes. - Gradually add the semi cooled chocolate mix. - Turn the mixer to low while doing so. - In casserole dish alternate pouring the different batters, so that they are layered. - Take a knife and swirl the mixture. - Do not over do it, you won't to be able to see distinct swirls. - Bake uncovered for roughly 40-45 minutes. - To check when it's done, insert a knife in the middle of the dish. - You want it to come out gooey. - It should be puffed and slightly cracked especially around the edges. - Remove from oven and allow it to cool for 1-1/2 hours. - The mixture will deflated. - Put the lid on it and place it in the fridge. - Keep it in the fridge for at least 3 hours before serving, preferably it should be refrigerated over night. - Before serving dust with cocoa powder or icing sugar. - Serve by itself or with ice ream or whipped cream.
Super Protein Black Cherry Shake/smoothie Ingredients: - 12 cup frozen pitted black cherries - 18 ounce packageblack cherry Kool-Aid (unprepared) - 1 cup soymilk, as needed - 1 tablespoon powdered soy protein concentrate - 1 tablespoon Splenda sugar substitute, to taste - 2 tablespoons vanilla soy yogurt or 2 tablespoons tofu yogurt - 1 -2 ice cube Directions: - Blend together cherries, Kool Aid, soy milk, soy protein powder, Splenda and yogurt. - Add ice cubes, blend until smooth. - Enjoy.
Turkey and Vegetables in Cheesy Pastry Ingredients: - 1 13 cups unbleached all-purpose flour, divided - 14 teaspoon salt, divided - 6 tablespoons margarine, cold divided - 14 cup shredded cheddar cheese - 2 tablespoons water - 1 (14 ounce) can chicken broth - 1 cup half-and-half - 1 tablespoon chicken bouillon granule - 18 teaspoon ground black pepper - 3 cups chopped cooked turkey - 1 (16 ounce) package frozen peas and carrots Directions: - Preheat oven to 350F - Combine 1 cup flour and 1/8 teaspoon salt in medium bowl; cut in 4 tablespoons margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. - Stir in cheese. - Add water, 1 tablespoon at a time, stirring after each addition until mixture forms a ball. - Wrap tightly in plastic wrap. - Refrigerate 30 minutes. - Melt remaining 2 tablespoons margarine in medium saucepan over medium heat. - Add remaining 1/3 cup flour; stir until well blended and bubbly. - Gradually add broth, stirring after each addition until well blended. - Stir in half-and-half; cook 5 minutes, or until thickened, stirring constantly. - Add bouillon, remaining 1/8 teaspoon salt and the pepper; cook and stir an additional minute, or bouillon is completely dissolved. - Place turkey and vegetables in 2-quart casserole dish. - Cover with prepared sauce; set aside. - Unwrap dough; place on lightly floured surface. - Roll out to 11-inch circle; place over ingredients in casserole dish. - Trim dough about 1/2 inch beyond edge of casserole dish; reserve trimmings. - Flute edge of crust, sealing dough to edge of dish. - Use small cookie cutters to cut out decorative shapes from dough trimmings. - Arrange on crust. - Cut several slits in top crust to allow steam to escape. - Bake 1 hour, or until golden brown.
Classic Beef and Bean Chili Ingredients: - 1 pound Lean Ground Beef - 1 whole Medium Yellow Onion, Diced - 4 cloves Garlic, Minced - 2 Tablespoons Crushed Jalapeno Pepper (or 1 Tablespoon Cayenne) - 2 Tablespoons Chili Powder - 2 Tablespoons Cumin - 1 Tablespoon Smoked Paprika - 1 pinch Coarse Salt And Freshly Ground Pepper - 1 can (14.5 Oz. Size) Black Beans, Drained And Rinsed. - 1 can (14.5 Oz. Size) Pinto Beans, Drained And Rinsed - 1 can (14.5 Oz. Size) Chili Ready Red Beans, Undrained - 1 can (14.5 Oz. Size) Fire Roasted Tomatoes - 4 whole Small Roma Or Heirloom Tomatoes, Roughly Chopped - 2 Tablespoons Fresh Oregano - 2 Tablespoons Fresh Thyme - 3 cups Water Or Stock Of Your Choice - 1 Tablespoon Dijon Mustard - 2 Tablespoons Honey - 1 Tablespoon Brown Sugar - 1 Tablespoon Apple Cider Vinegar - 1/4 cups Fresh Cilantro For Garnish - 1 cup Shredded Cheddar Cheese For Garnish Directions: - Heat a large pot or Dutch oven over medium-high and add the meat. - Brown all over, then add the onions and garlic. - Saute 2 minutes, until the onions have softened. - Add the crushed jalapeno peppers, chili powder, cumin, smoked paprika and a good pinch of salt and pepper. - Bloom spices for 1 minute while tossing everything around. - Add the beans and tomatoes, along with all the herbs. - Add the water (or stock of your choice) and simmer 20 minutes. - Add the mustard, honey, brown sugar and cider; simmer for an hour. - Taste it, toss in more salt and pepper if needed. - Serve chili garnished with cilantro and cheddar cheese.
Honey Whole Grain Bread Recipe Ingredients: - 3 c. white flour - 2 Packages active dry yeast - 1 1/2 teaspoon salt - 1 c. water - 1 c. cottage cheese - 4 tbsp. butter - 1/2 c. honey - 2 Large eggs - 2 1/2 c. whole wheat flour - 1/2 c. reg. rolled oats - 2/3 c. minced walnuts or possibly pecans Directions: - In a large bowl, combine 2 c. white flour with yeast and salt. - Heat water, cottage cheese, butter and honey till very hot (120 to 130 degrees). - Add in hot liquid and Large eggs to flour mix. - Mix well. - Add in whole wheat flour, oats and nuts. - Stir in remaining white flour (add in more if necessary). - Knead till smooth and elastic. - Let rise till double. - Punch down and place in 2 greased 5 1/4 x 9 1/4 x 3 inch pans. - Let rise about 1 hour. - Bake at 350 degrees for 35 to 40 min. - Remove from pans onto cooling rack. - Brush tops with butter.
Open House Punch Ingredients: - 1 (1/4 ounce) packagekool-aid powdered drink mix (any flavor) - 1 (12 ounce) can frozen lemonade concentrate - 1 (46 ounce) can pineapple juice - 2 liters carbonated lemon-lime beverage Directions: - Mix kool-aid according to pkg directions. - Mix frozen lemonade according to pkg directions. - Mix kool-aid , lemonade, pineapple juice and lemon lime soda in punch bowl. - Serve.
Chocolate Coffee Midnight Dessert Ingredients: - 50 g Toblerone chocolate bars (honey nougat chocolate) - 14 can condensed milk - 2 cups hot water - 4 teaspoons instant coffee powder - 2 tablespoons sugar - 2 tablespoons gelatin - 5 cherries - 5 mint leaves Directions: - Mix gelatin in 1/2 cup water. - Dissolve it by heating it over a pan of hot water. - Divide into 2 equal parts (one for the white coffee mixture and the other for the black one). - Blend coffee powder in the remaining 1 1/2 cups of hot water. - Divide into 2 equal parts. - Add sugar and one portion of the dissolved gelatin. - Keep this coffee-jelly mixture aside. - Add condensed milk and the remaining gelatin to the other portion of the coffee. - Mix this milk-coffee-jelly mixture nicely. - Take 5 cocktail glasses and pour 1/2 inch layer of black jelly coffee mixture. - Chill till set. - Pour a 1/2 inch layer of the milk-coffee-jelly mixture. - Chill till set. - Repeat the layer. - Chill to set. - Chop the Toblerone chocolate into small pieces. - Melt it over a pan of hot water. - Just before serving, pour 2 tsps. - of the melted chocolate on the set dessert. - Decorate with a maraschino cherry and a mint leaf. - Serve in style! - Enjoy!
Mexican Corn Dip Ingredients: - 2 (15 1/4 ounce) cansniblet corn, drained - 3 (8 3/4 ounce) cansextra sweet green giant corn niblets, drained - 2 (10 ounce) cans Rotel Tomatoes - 2 (8 ounce) packages cream cheese, softened - 12 teaspoon cumin - 12 teaspoon chili powder Directions: - Combine all. - Place in greased casserole dish. - Bake 350 degrees for 15 to 20 minutes. - Serve with corn chips for dipping.
Rice Syrup Mince Tartlets Ingredients: - 3 pears, peeled and chopped (3 cups) - 1/2 cup fresh-squeezed orange juice - 1/2 cup chopped dried figs - 1/4 cup chopped pecans - 1/4 cup currants - 1/4 cup brown rice syrup - 2 Tbs. brandy - 2 tsp. grated lemon zest - 1 tsp. ground cinnamon - 1/2 tsp. ground cloves - 1/2 tsp. ground allspice - 1/4 tsp. ground nutmeg - 2 1/4 cups all-purpose flour - 1/2 cup ground almonds or almond flour - 1 Tbs. rapadura sugar or brown rice syrup - 1/2 tsp. salt - 6 Tbs. coconut oil Directions: - To make Filling: - Bring all ingredients to a boil in saucepan. - Reduce heat to medium-low; simmer, covered, 30 minutes, or until mixture - is thick. - Cool. - To make Crust: - Pulse flour, ground almonds, sugar, and salt in food processor to combine. - Add coconut oil, and pulse until crumbly. - Add 4 to 6 Tbs. - ice water, and pulse until mixture just holds together and forms ball. - Preheat oven to 350F. - Coat 24-cup mini muffin pan with cooking spray. - Divide dough into 24 equal balls. - Press balls into prepared muffin cups, allowing edges to extend slightly over edges. - Bake 10 minutes, or until crusts are brown. - Cool tartlets in pan on wire rack 5 minutes. - Run knife around sides of each muffin cup to loosen tartlets; unmold. - Serve warm.
Frosted Flake Honey Chicken with tangy mustard sauce Ingredients: - 1 cup Crushed frosted flakes - 1 tsp soy sauce - 1 mayonnaise - 1 ketchup - 1 mustard - 1 syrup - 1 tsp caramel sauce - 1 tsp olive oil - 1 sugar - 1 salt papper paprika - 1 "the perfect seasoning" (pic below) - 1 flour - 1 garlic powder Directions: - Preheat oven to 425 . - Prepare baking sheet with olive oil. - (Boneless skinless chicken breast ...I used 2) rub chicken breast with ketchup,mustard and then mayonnaise - Mix 1/2 cup of flour with pepper, paprika, garlic powder, salt, and perfect seasoning - Cover chicken with Flour mix and put in oven 15 mins then flip over and put another 15 mins - Get crushed frosted flakes in bowl add soy sauce , 1/2 teaspoon of sugar , caramel sauce and 1/2 teaspoon of olive oil And mix together until slightly sticky - Take chicken out of the oven after its been done baking for the 30 mins directed above and coat one side with maple syrup(or honey if you prefer) and some frosted flake mix on top(save some for the other side)...put back in the oven @ 425 for 10 mins.... then repeat for other side of chicken. - Once the chicken is out put a light drizzle of soy sauce on top and accompany with tangy mustard sauce - Tangy mustard is :pepper, garlic powder, Mayo, mustard, salt,honey.
Wild Rice and Carrot Casserole Ingredients: - 4 slices bacon, cut crosswise into thin strips - 1 large yellow onion, chopped - 14 lb med-sized mushroom, thinly sliced - 2 large carrots, peeled and grated - 1 12 cups wild rice, cooked according to package directions - 12 cup light cream - 1 egg, lightly beaten - 12 teaspoon salt Directions: - Heat oven to 325 degrees. - Lightly grease 6 cup casserole dish. - Cook bacon until crisp, drain on paper towels. - Cook onion, carrots and mushrooms in bacon drippings until browned. - (About 5 minutes) Transfer to a bowl. - Add bacon and rice. - Combine cream, egg and salt. - Fold into rice mixture. - Spoon into casserole and cover with foil. - Bake at 325 for 30 minutes. - Remove from oven and fluff with fork. - Return to oven, uncovered, and bake an additional 30 minutes. - Remove from oven and fluff with fork before serving.
Crispy Gnocchi with Brussels Sprouts and Mushrooms Ingredients: - 1 16-oz. pkg. frozen gnocchi - 2 Tbs. butter - 2 tsp. olive oil, divided - 1 lb. cremini mushrooms, quartered (4 cups) - 8 oz. Brussels sprouts, thinly sliced crosswise (3 cups) - 1 clove garlic, minced (1 tsp.) - 1/4 cup shaved Parmesan, for garnish, optional Directions: - Heat butter in nonstick skillet over medium-high heat. - Add gnocchi, and cook 4 to 5 minutes, turning often, until browned. - Transfer to large bowl. - Pour 1 tsp. - oil into pan, and add mushrooms. - Cook 7 minutes, or until mushroom liquid has evaporated. - Season with salt and pepper, if desired, and transfer to same bowl as gnocchi. - Pour remaining oil into pan, and add Brussels sprouts. - Saute 5 to 7 minutes, or until sprouts are crisp-tender. - Add garlic, and cook 1 minute more. - Return mushrooms and gnocchi to pan, and saute 2 minutes, or until warmed through. - Serve garnished with Parmesan, if desired.
Mushroom and Goat Cheese Bites Ingredients: - 2 shallots - 1 garlic clove - 1 12 cups fresh cremini mushrooms or 1 12 cups button mushrooms - 2 teaspoons olive oil - 2 tablespoons chicken stock - salt - pepper - 1 tablespoon fresh basil, chopped or 1 teaspoon dried basil - 3 tablespoons goat cheese - 15 miniature phyllo cups Directions: - Preheat oven to 350F. - In a small bowl of a food processor, process the shallots and garlic until chopped. - Transfer the mixture to a bowl. - Add the mushrooms to the small bowl of the processor and process until chopped. - In a heated saute pan, add the olive oil and the shallot-garlic mixture and saute for 1 minute. - Add the chopped mushrooms and continue to saute for 3-5 minutes. - Add the chicken stock and simmer until the liquid evaporates. - Season to taste with salt and pepper and stir in the basil. - Place 1 rounded teaspoon of filling into each phyllo shell. - Top with about 1/2 t of goat cheese, or to taste. - Bake in the oven for 5 minutes. - Serve warm.
Easy Chocolate Ganache Recipe Ingredients: - 8 ounces semisweet chocolate, coarsely chopped - 1 cup heavy cream - 1 tablespoon unsalted butter, at room temperature Directions: - Place chocolate in a medium heatproof bowl; set aside. - Place cream in a small saucepan over medium heat and bring to a simmer. - Pour over chocolate and let stand until chocolate has softened, about 5 minutes. - Add butter and stir until smooth. - Let cool slightly before using.
Charred Carrot Soup Ingredients: - 1/2 tablespoon vegetable oil - 5 to 6 medium carrots, peeled and shredded (about 3 cups) - 2 shallots coarsely chopped - 2 garlic cloves, coarsely chopped - 1/2 teaspoon thyme - 1 small Idaho potato, peeled and coarsely chopped - 3 1/2 cups rich chicken stock - 1/2 cup heavy cream - 1 tablespoon red wine vinegar - 1/4 teaspoon salt - 1/4 teaspoon coarsely cracked pepper - 1 tablespoon unsalted butter, softened - 1 tablespoon chopped parsley or chives Directions: - Preheat a 12-inch cast-iron skillet over high heat for 5 minutes, Add the oil, then the carrots. - Stir to coat the carrots with oil and cook, stirring frequently, until the carrots are partially charred, about 15 minutes. - Reduce the heat to moderate and add the shallots, garlic and thyme. - Cook until the shallots are softened, 2 to 3 minutes. - Add the potato and stock. - Simmer over low heat until the carrots and potato are very soft, about 15 minutes. - In a food processor or blender, puree the soup until smooth. - (For an extra silky texture, press the puree through a fine sieve after pureeing.) - Transfer the soup to a saucepan and add the cream (use extra chicken stock or water for a thinner consistency it desired). - Add the red wine vinegar, salt and pepper. - Stir in the butter and serve hot, sprinkled with the chopped parsley.
Rudolph's Nose Cocktail Ingredients: - 1 1/2 oz lemon juice - 2 oz cranberry juice - 1/8 oz grenadine - 1 1/4 oz light or gold rum Directions: - Mix all ingredients in a tall glass. - Add ice and serve. - This recipe brought to you courtesy of Ultimate Cocktails. -
Cranberry Cornbread Ingredients: - 1 cup (225 ml) unbleached white flour - 1-1/3 cups (325 ml) yellow cornmeal - 1 tbsp (15 ml) baking powder - 1/2 tsp (2 ml) salt - 1/2 cup (125 ml) dried cranberries - 2 large eggs, or egg replacer - 1/4 cup (60 ml) honey - 1 cup (225 ml) plain soy or nonfat milk - 2 tbsp (30 ml) sunflower oil - cooking spray Directions: - Preheat oven to 400 degrees (200 C.) and lightly spray an 8-inch square baking pan. - In a mixing bowl, whisk together flour, cornmeal, baking powder, and salt. - Stir in cranberries and set aside. - In another bowl, whisk together eggs, milk, honey, and oil. - Add to dry ingredients and mix just until blended. - Pour batter into prepared pan and bake until top is lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes.
Quinoa & Arugula Salad with Chickpeas Ingredients: - 7-1/2 cups Cooked quinoa, cooled to room temperature - 1-1/2 qt. baby arugula - 3 cups no-salt-added chickpeas (garbanzo beans), rinsed - 3 cups grape tomatoes, halved - 1-1/2 cups feta cheese, crumbled - 3/4 cup scallions, sliced diagonally - 3/4 cup Toasted slivered almonds - 3/4 cup Pure Kraft Refrigerated Raspberry Poppyseed Dressing Directions: - Combine ingredients; mix well.
Lamb Roast(Traditional Seder Dish) Ingredients: - 1 each leg of lamb - 1 x garlic sliced - 16 ounces chicken broth - 2 each rosemary sprigs whole - 2 tablespoons vinegar - 1 x lemon juice - 1 x paprika - 1 x black pepper - 1 x hot chili peppers Directions: - Make a few cuts in the roast so spices can be inserted in the cuts. - Deep cuts can also be made to facilitate serving. - Put the leg in a baking pan with the spices rubbed all over the roast. - mix the soup with the lemon juice and add about a quarter of quantity to the roast. - Roast in a preheated oven at 210 (Celsius) for 10 minute and then turn the meat over. - Lower heat to 150 degrees andf keep baking for about 25 minutes for each kg of meat. - Every 10 minutes baste with the liquids and add someo f the soupandamp;lemon souce. - every few times turn the roast. - The baking times are according to wht's written in the recipe we have. - As our oven doesn't have temperture settings (the oven is 25 years old and the writing on the knob disappeared. - ) we only guessed the temperature but yet it came out great. - It was the best dish of the evening and although it looked somewhat overdone from the outside it was as soft as butter.
Parmesan Casserole Bread Ingredients: - 1 cup flour - 1 package dry yeast - 2 tablespoons sugar - 1 teaspoon salt - 12 cup milk - 12 cup water - 13 cup butter - 1 tablespoon parsley - 1 egg, beaten - 12 cup parmesan cheese - 1 -1 12 cup more flour Directions: - In a bowl combine the first cup of flour, yeast, sugar, and salt. - In a saucepan heat to about 115-120 degrees the milk, water, butter, and parsley and add this to the above. - Add the egg that has been beaten and the Parmesan cheese; mix well. - Add the rest of the flour gradually till you have a stiff dough. - Knead for about 5 minutes and put in a greased bowl and rise once (about 3/4 hour). - Take out and place in a greased casserole and rise again (about 1/2-3/4 hour). - Bake in a 375 degree oven for 25-30 minutes.
Pork in a Bun Ingredients: - 1 pork shoulder roast (5 lb.) Safeway Buy 1 Get 3 Free thru 02/09 - 1 Tbsp. GREY POUPON Hearty Spicy Brown Mustard - 1 Tbsp. chili powder - 1 bottle (18 oz.) BULL'S-EYE Original Barbecue Sauce - 1 can (8 oz.) tomato sauce - 1/4 cup molasses - 2 cloves garlic, minced - 12 sandwich buns (bolillos), split Directions: - Preheat grill to medium heat. - Place pork in disposable roasting pan. - Spread mustard over pork; sprinkle with chili powder. - Cover pan with foil; place on grate of grill. - Cover grill with lid. - Grill 3 to 3-1/2 hours or until pork is cooked through (160F). - Remove pan from grill; let stand 10 min. - Meanwhile, combine barbecue sauce, tomato sauce, molasses and garlic in large saucepan. - Remove 1 cup of the barbecue sauce mixture; set aside for later use. - Remove pork from pan; shred meat using two forks. - Add to barbecue sauce mixture in saucepan; cook on medium-low heat 5 min. - or until heated through, stirring occasionally. - Serve in buns with the reserved barbecue sauce mixture on the side.
Grilled Chicken Kabobs Ingredients: - 1/4 cup Kraft Extra Virgin Olive Oil Caesar Vinaigrette Dressing - 2 cloves garlic, minced - 1 Tbsp. coarsely chopped fresh rosemary - 1 lb. (450 g) mixed boneless skinless chicken breasts and thighs, cut into 1/2-inch pieces Directions: - Mix dressing, garlic and rosemary until blended. - Pour over chicken in shallow dish; stir to evenly coat chicken. - Refrigerate 2 hours to marinate. - Heat greased barbecue to medium-high heat. - Remove chicken from marinade; discard marinade. - Thread chicken onto 8 skewers. - Grill 4 to 5 min. - on each side or until done (165 degrees F).
Candy Brownies Ingredients: - 18 14 ounces devil's food cake mix - 12 cup melted butter - 13 cup milk - 2 eggs - 35 Rolo chocolates, unwrapped - 1 cup semisweet chocolate morsel - 1 cup heath chocolate-covered toffee bits Directions: - Preheat oven to 350 degrees. - Spray 13 x 9 pan with cooking spray or grease it. - In a large bowl combine the cake mix, melted butter, milk and eggs. - Stir with a wooden spoon until well blended. - Press half of mixture into the bottom of the prepared pan. - Bake for 6 minutes. - Remove from oven and sprinkle with heath bar bits and semisweet morsels. - Press rolo candies into batter 5 across and 7 down. - Do not press all the way down to the bottom. - Crumble remaining dough over the candy layer. - Bake for 25 minutes more. - Cool before cutting.
Austrian Homestyle Generic Vegetable Soup Ingredients: - 4 tablespoons butter or margarine - 3 tablespoons flour, all-purpose - 1 1/2 pints water - 3 1/2 teaspoons beef flavor base - 2 tablespoons onions chopped - 1 medium carrots diced - 2 cups broccoli florets or cauliflower, cut into pieces - 1 medium potatoes peeled and diced Directions: - Melt butter over medium heat. - Add flour, stirring constantly, until the mixture becomes puffy. - Add water, bouillon powder, onions, potatoes and carrots. - Bring to a boil, stirring occasionally. - Reduce heat and simmer until potatoes are almost done (about 5 to 6 minutes). - Add broccoli and return to boil. - Simmer for another minute. - Makes 3 large servings (which with a chunk of French bread or the like would make a hearty meal, quantity-wise. ) - VARIATIONS: For thinner soup, use less flour. - For vegetables with a more delicate flavor, use less bouillon powder. - If using sliced mushrooms, asparagus and frozen or fresh green peas as vegetables, use slightly less flour, slightly less bouillon powder, and a dash of sugar. - (Start with the asparagus, adding peas and mushrooms when asparagus is almost done. - No onion in that one, BTW, it would overwhelm the other flavors. ) - If all you've got is potatoes and onions, add quarter teaspoon caraway seeds early on (when you reduce to simmering).
Hummus Bake With Red Bell Pepper and Cheese Ingredients: - 12 cup chickpeas (cooked) - 14 cup applesauce - 18 cup olive oil - 18 cup water (more or less) - 1 12 tablespoons tahini (sesame paste) - 14 teaspoon garlic powder - 18 teaspoon onion powder - 18 teaspoon cayenne pepper - 18 teaspoon chili powder - 18 teaspoon ground cumin - 1 pinch ground coriander - 1 red bell pepper, chopped (can use other colours, too) - 50 g cheddar cheese, grated Directions: - First make your hummus: Combine chickpeas, applesauce, oil, water, tahini and spices in a tall bowl. - Using a hand-held blender whizz into a smooth paste. - It may be runnier than normal hummus, but that will change during baking, so just leave it like that (You can also use your food processor for this). - Pour the hummus into a small oven proof dish. - Sprinkle with the chopped bell pepper and cheese. - Bake in the preheated oven at 180C/350F for 15-20 minutes. - Enjoy! - :).
Mom's Crescent Rolls Ingredients: - 3/4 cup Water, warm - 2 large Eggs - 1/4 cup Butter, softened - 1/4 cup Shortening - 1/2 cup Sugar - 1 tsp Salt - 4 cup All-Purpose Flour - 4 1/2 tsp Yeast - 1/4 cup Butter, melted Directions: - Place all dough ingredients into the bread machine in the order listed, and start on the "dough" cycle. - Separate dough into two halves and roll each half out into a circle on a lightly floured surface, to a 1/4 inch thick circle. - Roll up each wedge, beginning from the wide end. - Place on greased baking sheet. - Bake for 10-12 minutes, until golden brown.
Boston Salad With Pecan Vinaigrette Recipe Ingredients: - 1 1/2 c. extra virgin olive oil - 1/4 c. balsamic vinegar - 1 Tbsp. Dijon mustard - 2 Tbsp. freshly squeezed lemon juice - 1 tsp chopped fresh garlic - 1 pch salt and pepper - 1/4 c. minced toasted pecan - 1 lrg head red-leaf lettuce - 1/2 c. halved grape tomato - 1/2 c. minced red pepper - 1/4 c. minced red onion - 1 c. minced green onion Directions: - In a medium bowl whisk together oil, vinegar, mustard, lemon juice, garlic, salt and pepper till well combined. - Stir in pecans. - Rinse and dry lettuce and tear into bite-sized pcs. - In a large bowl, toss together lettuce, tomatoes, peppers, and red and green onions with sufficient dressing to just coat the vegetables. - Serve immediately.
Oaty Pancakes Ingredients: - 3/4 cup rolled oats - 3/4 cup milk - 1 eggs - 2 tbsp sugar - 1/2 tsp salt - 1/2 cup flour - 1 tsp baking powder - 25 grams butter Directions: - Mix rolled oats, milk, egg and sugar in a bowl and mix well. - Add flour and baking powder to the bowl and mix gently. - Melt butter then add to bowl and mix in gently. - Cook pancakes over a medium heat. - Frying with butter gives the best results.
Denver Scramble Recipe Ingredients: - 2 tablespoons unsalted butter (1/4 stick) - 1 medium red, yellow, or green bell pepper, cored, seeded, and cut into medium dice - 1/2 medium yellow onion, medium dice - 10 large eggs - 1/4 cup milk (not nonfat) - 1 teaspoon kosher salt, plus more as needed - 1/4 teaspoon freshly ground black pepper, plus more as needed - 2/3 cup medium-dice cooked ham (about 4 ounces) - 1 cup shredded sharp cheddar cheese (about 2 1/2 ounces) Directions: - Melt the butter in a large nonstick frying pan over medium heat until foaming. - Add the bell pepper and onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. - Meanwhile, place the eggs, milk, and measured salt and pepper in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined; set aside. - Add the ham to the pan and cook, stirring occasionally, until warmed through, about 2 minutes. - Reduce the heat to medium low and pour in the egg mixture. - Let sit undisturbed until the eggs just start to set around the edges, about 1 to 2 minutes. - Using a rubber spatula, push the eggs from the edges into the center. - Let sit again until the edges start to set, then spread back into an even layer. - Repeat, pushing the eggs from the edges into the center every 30 seconds until almost set, for a total cooking time of about 4 to 5 minutes. - (The top of the eggs should still be slightly wet.) - Remove the pan from the heat. - Sprinkle in the cheese and gently fold until melted. - Serve immediately.
Strawberry Frozen Yogurt Ingredients: - 1 pound (450 g) fresh strawberries, rinsed and hulled - 2/3 cup (130 g) sugar - 2 teaspoons vodka or kirsch (optional) - 1 cup (240 g) plain whole-milk yogurt - 1 teaspoon freshly squeezed lemon juice Directions: - Slice the strawberries into small pieces. - Toss in a bowl with the sugar and vodka or kirsch, if using, stirring until the sugar begins to dissolve. - Cover and let stand at room temperature for 1 hour, stirring every so often. - Puree the strawberries and their liquid with the yogurt and lemon juice in a blender or food processor until smooth. - If you wish, press the mixture through a mesh strainer to remove any seeds. - Refrigerate for 1 hour, then freeze in your ice cream maker according to the manufacturers instructions. - For Strawberry Frozen Yogurt Meringues (pictured on page 235), fill Meringue Nests (page 234) with Strawberry Frozen Yogurt. - Add a dollop of Whipped Cream (page 170), and surround the frozen yogurt and meringue shell with lots of sliced sweetened strawberries, adding a few raspberries or mango slices if you like.
Three-Pepper-and-Sausage Corn-Bread Dressing Ingredients: - 2 tablespoons extra-virgin olive oil - 1 1/2 pounds andouille sausage, or substitute fresh chorizo or hot Italian sausage - 1 medium yellow onion, peeled and diced - 2 ribs celery, cleaned and diced - 2 red or orange bell peppers, seeded and diced - 2 poblano or Anaheim peppers, seeded and diced - 2 serrano or jalapeno peppers, seeded and diced - 2 tablespoons fresh cilantro, cleaned and roughly chopped - 1 to 2 cups turkey or chicken stock (recipe here; if using store-bought broth, use low-sodium variety) - 2 whole eggs, beaten - 1 pan corn bread (recipe here), cut into chunks and allowed to dry overnight (alternatively, toast fresh corn bread in warming oven for approximately 10 minutes) - Kosher salt and freshly ground black pepper to taste Directions: - Preheat oven to 375. - Heat olive oil in large flat-bottomed saute pan over medium-high heat. - Add sausage and saute until browned, approximately 10 minutes. - Remove to a large bowl and set aside. - Add onions and reduce heat to medium, then saute until they begin to turn clear and soften, approximately 5 minutes. - Add celery and peppers and continue cooking until peppers begin to soften, approximately 10 minutes. - Pour vegetable mixture into bowl with sausage, add cilantro and toss to mix. - Return pan to heat and deglaze with a splash of chicken stock, then scrape contents into bowl with sausage and vegetable mixture. - Pour mixture into a large roasting pan and add beaten eggs and cubed corn bread, mixing by hand. - Add turkey or chicken stock to moisten, cover with aluminum foil and place in oven for 30 to 35 minutes, or until it is soft and the flavors well incorporated. - For a crunchy top, remove foil for final 10 minutes of cooking. - Dressing can be made ahead of time and reheated later. - Add additional stock if needed, and salt and pepper to taste.
Diane's White Chili Ingredients: - 1 lb dried great northern beans, rinsed and picked over - 7 cups chicken stock - 3 garlic cloves, chopped - 2 onions, chopped (about 1/2 lb.) - 2 tablespoons cilantro (fresh, chopped) - 2 tablespoons flat leaf parsley (fresh, chopped) - 1 bay leaf - 1 teaspoon dried oregano, crushed - 1 teaspoon dried thyme, crushed - 1 tablespoon ground cumin - 2 tablespoons chopped mint, fresh (or 2 teaspoons dried, crushed) - 2 small jalapeno chilies, seeded and chopped - 2 lbs chicken breasts, boneless and skinless - chopped red onions, sliced pickled okra or chopped canned green chili, plain nonfat yogurt Directions: - Place beans in a large heavy pot. - Add cold water to cover beans by at least 3 inches. - Bring beans and water to a rapid boil; boil for 2 minutes. - Turn off heat and allow to sit, covered, for 1 hour. - Or soak beans overnight in water to cover. - Drain beans. - Place 5 cups chicken stock in same pot. - Add garlic, onions, cilantro, parsley, bay leaf, oregano, thyme, cumin, mint, jalapeno and beans. - Bring to a boil. - Reduce heat and simmer until beans are very tender, stirring occasionally, about 2 hours. - Meanwhile, remove all visible fat from chicken. - In a large skillet, poach chicken breasts in remaining 2 cups chicken stock until just tender, about 15 minutes. - Cool and cut chicken into cubes. - Reserve stock and chicken. - When beans are tender, add chicken and one cup reserved stock. - Cook for 15 to 20 minutes until chicken is heated through, thinning chili with remaining reserved stock as needed (chili should be thick). - Ladle chili into bowls. - Serve with chopped red onion, picked okra or green chilies and nonfat yogurt.
Easy Pizza Pouches Ingredients: - 1 can (13.8 oz.) refrigerated pizza crust - 18 pepperoni slices - 1 cup CLASSICO Traditional Pizza Sauce, divided - 1 cup VELVEETA Mozzarella Shredded Pasteurized Prepared Cheese Product Directions: - Heat oven to 425 degrees F. - Unroll pizza crust; cut into 6 squares. - Place on baking sheet sprayed with cooking spray. - Top each square with 3 pepperoni slices, 1 Tbsp. - sauce and about 3 Tbsp. - VELVEETA. - Gather 4 corners of each square at top to partially enclose filling; pinch edges of dough together to secure. - Bake 10 to 12 min. - or until crusts are lightly browned. - Microwave remaining pizza sauce in microwaveable bowl on HIGH 30 sec. - or just until warmed; stir. - Serve with pizza pouches.
Blueberry Slump Ingredients: - 4 cups blueberries - 1 tablespoon flour - 1 cup flour - 12 lemon, juice of - 2 teaspoons baking powder - 12 teaspoon salt - 3 tablespoons sugar - 3 tablespoons butter - 12 cup milk Directions: - Mix flour and sugar with washed berries. - Place in a greased baking dish and sprinkle with lemon juice. - Sift flour, baking powder, salt and sugar together. - Cut in the butter. - Add milk and stir to blend. - Spoon over berries. - Bake 425F for 20 minutes. - Serve warm with cream.
Fresh Pesto Shrimp Pasta Ingredients: - 1/4 cup pine nuts - 2 tablespoons minced garlic - 1/4 cup olive oil - 1 cup fresh basil leaves - 1/4 cup fresh mint leaves - 1/2 cup grated Parmesan - 2 tablespoons grapeseed oil - 2 pounds 21/25 count shrimp, peeled and deveined - 2 tablespoons minced red onion - 1/4 cup dry white wine, plus more if needed - 1 cup heavy cream - 1 pound spaghetti, cooked - Salt and freshly ground black pepper - 1 tablespoon minced fresh parsley - 1/4 cup thin-sliced tomato skin, julienned Directions: - For the pesto: In a food processor, puree the nuts, garlic and 2 tablespoons olive oil until smooth. - Next, add the basil and mint and pulse until the leaves are minced. - Add the cheese and pulse 4 to 5 times. - Finally, drizzle in the remaining 2 tablespoons olive oil to finish. - For the pasta: In saute pan over high heat, add the grapeseed oil and allow to come to the verge of smoking. - Next, add the shrimp and reduce the heat to medium. - Continue to cook the shrimp until medium doneness, about 2 minutes, stirring throughout the time. - After the shrimp are medium, add the onions and allow to cook until translucent, another 2 minutes. - Add 1/4 cup pesto, stir, and then deglaze the pan with the white wine. - Add the heavy cream and allow to reduce by half the volume, 2 to 3 minutes. - Finally, add the pasta and stir. - Finish seasoning with salt, pepper and additional wine if necessary. - Allow to warm for 2 minutes, and then portion and serve. - Top with the parsley and tomatoes.
Upside Down Pear Tart Ingredients: - 12 cup sugar - 2 tablespoons butter or 2 tablespoons margarine - 5 medium firm northwest winter pears, peeled cored and cut into eights - 1 tablespoon lemon juice - 1 pasty for 9-inch pie shell - vanilla yogurt Directions: - Heat sugar over medium heat in a heavy 10 inch skillet with a oven safe handle until the syrup is light brown in color. - Remove from heat and add butter and lemon peel. - Stir until butter melts. - Arrange pears in two layers over the hot sugar mixture in skillet filling open spaces with pears slices; sprinkle with lemon juice. - Roll pastry to a 10-inch round and place over pears. - Bake at 425F for 25 to 30 minutes or until pasty is golden brown. - Cool in pan for 30 minutes. - if there seems to be too much sauce in the pan, pour excess sauce in a 1 pint container and use to serve on tart, invert the tart onto shallow serving dish serve with warm yogurt.
Chicken Salad Curry With Na'an Ingredients: - 1 cup plain Greek yogurt - 2 -3 tablespoons fresh lemon juice (1 lemon) - 2 tablespoons curry powder - 1 tablespoon honey - 1 teaspoon turmeric - 1 teaspoon ground cardamom - 1 pinch ground cinnamon - 3 tablespoons extra virgin olive oil - salt & freshly ground black pepper - 3 cups cooked chicken, chopped - 1 cup grapes, halved - 4 green onions, thinly sliced on an angle - 14 cup almonds, slivered and toasted Directions: - In a medium bowl, combine yogurt, lemon juice, curry powder, honey turmeric, cardamom, and cinnamon; whisk in oil, then season with salt and pepper. - Add chicken, grapes, green onions, and almonds to the dressing and toss. - Serve with na'an.
Fish Stew Ingredients: - 2 tablespoons olive oil - 1 onion, finely chopped - 2 cloves garlic, crushed - 28 ounce can plum tomatoes, drained and chopped juices reserved - 3 cups water, broth or clam juice - 1 teaspoon dried thyme or oregano - 1 teaspoon salt - 4 cups or 1 1/2 pounds acorn squash, peeled and cut into 1inch pieces - 2 ears of corn, cut crosswise into 1inch pieces - 1 1/2 pounds monkfish, cut into 1inch cubes - Salt and freshly ground black pepper or crushed red pepper - 1/3 cup chopped parsley Directions: - In a large saucepan heat olive oil. - Add onion and cook until tender, adding water if onions - begin to stick. - Saute garlic for 10 seconds, then add tomatoes, 3 cups liquid of choice, thyme, 1 teaspoon salt, squash and corn. - Cover and bring to a simmer and cook for 15 minutes or until squash and corn are tender. - Add fish, cover and simmer for 5 minutes or until just opaque; season well with salt and pepper and garnish with parsley. - ESPECIALLY GOOD FOR KIDS: If your kids won't eat fish, then make stew through step 1, divide it into two pots and to 1 pot add 12 ounces diced boneless chicken to the other 12 ounces diced fish for the adults; garnish adults portion with crushed red pepper.
Peanut Pudding Cake Ingredients: - 23 cup peanuts chopped, dry roasted - 1 stick margarine - 1 cup flour, all-purpose - 13 cup peanut butter - 1 cup powdered sugar - 8 ounces cream cheese - 1 cup whipped topping, prepared thawed - 1 package instant pudding mix, vanilla - 1 package instant pudding mix, chocolate - 2 3/4 cups milk - 1 x whipped topping, prepared - 2 each chocolate bars frozen - 13 cup peanuts chopped, dry roasted Directions: - LAYER #1: With pastry cutter or knives, blend flour and butter. - Add 23 cup chopped peanuts. - Press evenly into 9 x 13 inch pan. - Bake at 350F (180C) F for 20 minutes. - Cool completely. - Very important. - LAYER #2 Cream peanut butter and cream cheese. - Add powdered sugar and mix well. - Blend in 1 cup thawed whipped topping. - Spreadover cooled layer #1. - LAYER #3 In a large bowl, mix vanilla and chocolate instant puddings with milk. - Blend Spread over layer #2. - LAYER #4: Spread the rest of the container of whipped topping over layer #3. - Freeze chocolate bars, break into small pieces and sprinkle over whipped topping. - Sprinkle 13 cup chopped peanuts over chocolate bar. - Chill for 3 hours or longer.
Green Bean Ceasar Salad Ingredients: - 1 cup plain nonfat yogurt - 1 cup fat-free bottled Italian dressing - 4 garlic cloves, chopped - 2 tablespoons Dijon mustard - 2 teaspoons Worcesteshire sauce - 1 pound green beans, trimmed, halved - 2 heads romaine lettuce, torn into bite size pieces - 2 small heads radicchio, thinly sliced - 8 tablespoons grated Parmesan cheese Directions: - Combine first 5 ingredients in small bowl; whisk to blend. - Season with pepper. - Cook beans in medium pot of boiling salted water until crisp-tender, about 4 minutes. - Drain. - Rinse with cold water; drain again. - Combine beans, romaine, radicchio and 4 tablespoons cheese in large bowl. - Add dressing and toss to coat. - Sprinkle with 4 tablespoons cheese.
So Creamy! Tender Crab Egg-Drop and Turnip Stew Ingredients: - 1 Turnips (large) - 5 stick Imitation crab sticks - 1 Egg - 1 leaf Turnip leaf - 500 ml Dashi stock - 2 tbsp Mirin - 1 tbsp Sake - 1 tbsp Sugar - 1 1/2 tbsp Usukuchi soy sauce - 1 Grated ginger - 1 Katakuriko slurry Directions: - Cut the leaves off of the turnip, and thickly peel the turnip as you would an apple. - The point is to thickly peel with a knife without using a peeler! - Cut into about 1 cm sliced vertically after peeling. - Chop into a dice. - This time, I had 450 g of turnip with the skin peeled off. - Add the turnip and to a pot and turn on the heat. - Cover with a lid after bringing to a boil, and boil over low medium heat for about 7 minutes. - During that time, cut the imitation crab in half and tear. - Finely chop up the turnip leaves as well. - After boiling for 7 minutes, add imitation crab and soy sauce, and boil for about an additional 4 minutes. - Adjust the amount of soy sauce to your liking . - Check that the turnips have softened, thicken with katakuriko, and stir in a whisked egg. - Add ginger if you like. - Turn off the heat and then add turnip leaves . - This tastes great piping hot or chilled. - Arrange into bowls, and enjoy! - Don't throw out the leftover turnip leaves! - Make "Irresistible Rice! - Turnip Leaf Furikake".
Tippys Famous Hot Dogs Ingredients: - 6 natural casing all beef hot dogs - 6 slices thick cut bacon - 2 tablespoons butter - Frank's red hot sauce - 6 new england style split top buns - onion - cheese Directions: - heat cast iron pan and add bacon. - remove bacon when crisp and add butter and franks red hot sauce to bacon fat. - add hot dogs and cook approx 6-8 minutes until crisp and brown on the outside. - steam buns while dogs cook. - add chopped onion, cheese, or other toppings of your choice. - enjoy!
From the Pantry: Tuna, White Bean and Olive Flatbread Pitas Ingredients: - One 15-ounce can white beans, strained and rinsed - 6 sun-dried tomatoes - 4 tablespoons extra-virgin olive oil, plus more for brushing and drizzling - 1 tablespoon white vinegar - 1/2 teaspoon granulated garlic - Kosher salt - One 5-ounce can tuna packed in water or oil, strained - 1/2 cup pitted black and green olives, roughly chopped - 1/2 cup chopped jarred roasted red peppers - Pinch crushed red pepper flakes - Freshly ground black pepper - 4 pitas Directions: - Pulse the beans, 4 of the sun-dried tomatoes, 2 tablespoons of the oil, 2 tablespoons water, vinegar, granulated garlic and 1/2 teaspoon salt in a food processor until blended and semi-smooth. - Thinly slice the 2 remaining sun-dried tomatoes. - Gently toss them with the tuna, olives, roasted red peppers, the 2 remaining tablespoons oil, red pepper flakes and a few grinds of black pepper in a medium bowl, breaking up the tuna slightly. - Heat a griddle or large skillet over medium-high heat. - Brush one side of the pitas with oil, lay the oiled side on the griddle and cook until lightly charred in spots, about 1 minute. - Transfer, charred-side up, to serving plates. - Spread some of the bean mixture on each pita, and top with some of the tuna-olive salad. - Drizzle each with oil, and sprinkle with black pepper.
Sweet Orange Pound Cake Ingredients: - 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened - 3/4 cup butter, softened - 1-1/2 cups sugar - 4 eggs - 2 cups flour - 1/4 cup Jell-O Orange Jelly Powder - 1-1/2 tsp. Magic Baking Powder - 1 Tbsp. orange zest Directions: - Heat oven to 350F. - Beat cream cheese, butter and sugar in large bowl with mixer until blended. - Add eggs, 1 at a time, mixing well after each addition. - Gradually beat in flour until blended. - Add remaining ingredients; mix well. - Pour into parchment-lined 9x5-inch loaf pan sprayed with cooking spray. - Bake 1 hour or until toothpick inserted in centre comes out clean. - Cool in pan 5 min. - Invert cake onto wire rack; remove pan and parchment. - Turn cake over; cool completely.
Carrot soup Ingredients: - 2 lb carrots - 1 large onion - 4 cup chicken broth - 1 1/2 tbsp curry powder - 1 salt - 1 pepper - 2 tbsp vegetable oil Directions: - Pour oil in a large soup pot. - Heat oil. - Chop onion and add to oil. - Cook onions until they are translucent. - Peel and chop carrots. - Add to onions. - Add curry powder and broth to pot. - Cover pot and cook for 30 minutes, just until carrots are tender. - Put carrots in a food processor with 1/2 cup of broth and puree. - Add more broth if needed. - Pour carrot puree back into soup pot. - Stir well and add more water if you would like a more water down consistency. - Add salt and pepper to your liking. - Serve with cheese bread or crackers.
Spooning Mac and Cheese Fondue (Rachael Ray) Ingredients: - 12 lb large shell pasta - 1 cup coarsely chopped baguette - 2 tablespoons melted butter - 1 12 cups dry white wine - 8 ounces shredded emmenthaler cheese - 8 ounces shredded gruyere cheese - 2 tablespoons cornstarch Directions: - Preheat the oven to 375. - In a large pot of boiling, salted water, cook 1/2 pound large shell pasta until al dente; drain. - Meanwhile, on a rimmed baking sheet, toss 1 cup coarsely chopped baguette with 2 tablespoons melted butter and bake until toasted, 5 to 7 minutes. - In a medium saucepan, bring 1 1/2 cups dry white wine to a simmer. - In a bowl, toss together 8 ounces shredded emmentaler cheese, 8 ounces shredded gruyere cheese and 2 tablespoons cornstarch, then gradually stir into the wine until melted. - Stir in the cooked pasta and cook until the sauce is hot and runny. - Pour into a serving dish and top with the bread cubes.
Baked Trout with Lemon and Rosemary Ingredients: - Four 12-ounce boned whole trout - Salt and freshly ground black pepper to taste - 4 tablespoons unsalted butter (1/2 stick), cut into 16 pieces - 4 fresh rosemary branches - 2 lemons, each cut crosswise into 8 slices Directions: - Preheat the oven to 400F. - Lay a 20-inch sheet of aluminum foil on a counter and place an open trout, skin side down, in the center. - Season the trout with salt and pepper. - Dot one side of the trout with 2 pieces of butter and top with 1 rosemary branch and 4 slices of lemon. - Top the lemon with 2 more pieces of butter. - Fold the other side of the trout over the filling. - Fold the edges of the foil up into a tent, tuck the ends under, and press down the edges to seal. - Repeat with the remaining trout. - Place the tents on a baking sheet and bake for 20 minutes. - Transfer the tents to four plates and open carefully.
Chicken and Spinach Pasta Bake Ingredients: - 12 rotisserie-cooked chicken - 425 g chopped tomatoes - 250 g frozen chopped spinach - 1 oxo chicken stock cube - 12 teaspoon basil - 1 teaspoon oregano - 500 g penne, cooked - 1 12 cups shredded sharp cheddar cheese - 300 ml white sauce Directions: - Remove the skin from the chicken and shred the meat off the bone. - Put the canned tomatoes, stock cube, herbs and thawed spinach in a fry pan and cook on low 10 minutes. - Add the chicken. - Add the cooked pasta and mix. - Transfer into a baking dish. - Sprinkle the top with half the cheese. - Pour on the white sauce and then sprinkle he rest of the cheese on top of that. - Bake in a moderate oven for 15-20 minutes until brown and bubbly on top.
Zinfandel Glazed BBQ Beef Short Ribs Ingredients: - 6 beef short ribs, 2-inches thick, cut across the bone - Salt and freshly ground black pepper - Dry rub seasoning mix - 1/2 cup olive oil - 4 poblano peppers, diced - 4 medium yellow onions, diced - 4 stalks celery, diced - 1/4 cup sliced garlic - 1 bottle red wine (recommended: Zinfandel) - 1 quart barbeque sauce - 1 quart of chicken stock - Horseradish mashed potatoes, for plating, optional - Sweet corn salad with basil vinaigrette, for plating, optional Directions: - Preheat oven to 350 degrees F. - Season short ribs with salt, pepper, and seasoning mix. - Heat a large roasting pan with lid over medium high heat and add oil. - Sear ribs in hot oil on all sides until well browned. - Remove from roasting pan and set aside. - Add peppers, onions, celery and garlic and cook until well browned. - Deglaze roasting pan with red wine, then add barbeque sauce and stock and bring to a boil. - Return ribs to roasting pan and cover tightly with foil. - Place in preheated oven and braise for 2 1/2 hours, or until meat is tender when pierced with a fork. - Remove ribs from sauce and keep warm. - Skim fat from the top of sauce and season with salt and pepper. - Pour sauce over short ribs and serve with horseradish mashed potatoes and sweet corn salad with basil vinaigrette.
Terrine with Captains Table Water Crackers Ingredients: - 750g pork mince - 250g beef mince - 1/2 cup brandy - 1 small onion, finely chopped - 2 eggs, beaten - 2 tablespoons freshly chopped parsley - 1 tablespoon freshly chopped thyme - 1 cup fresh breadcrumbs - 1/2 cup pistachio nuts, chopped - salt and pepper, to taste - 8 rindless bacon rashers Rite Aid 2 For $7.00 thru 02/06 - 125g CAPTAIN'S TABLE* Water Crackers Directions: - Mix the pork mince, beef mince, brandy and onion together. - Add the egg, parsley and thyme, breadcrumbs, pistachios, salt and pepper and mix thoroughly. - Line a greased terrine dish with half of the bacon rashers. - Fill with the pork mixture and the remaining bacon rashers. - Seal the terrine dish with a double layer of foil. - Place the terrine in a baking dish half filled with water, taking care that the foil does not touch the water. - Bake for 90 minutes at 180C. - Remove terrine from the oven and place a weight on the top to press down. - Refrigerate until cold and firm. - Serve with Captains Table* Water Crackers.
Coffee-Flavored Syrup Ingredients: - 1/2 cup (125 mL) granulated sugar - 1/4 cup (50 mL) water - 1/4 cup (50 mL) coffee-flavored liqueur Directions: - In a saucepan, bring sugar and water to a rapid boil over medium heat. - Boil until sugar is dissolved, 5 to 8 minutes. - Remove from heat and stir in liqueur. - Use warm or let cool. - Store in an airtight container in the refrigerator for up to 2 weeks. - Variation - For a nutty taste, substitute almond-flavored liqueur for the coffee-flavored liqueur.
Microwaved Lasagna Rolls Ingredients: - 3/4 lb. ground turkey - 1 cup POLLY-O Original Ricotta Cheese - 1 cup KRAFT Shredded Mozzarella Cheese - 1/4 cup KRAFT Grated Parmesan Cheese - 1/2 tsp. Italian seasoning - 6 lasagna noodles, cooked, drained - 1 can (15 oz.) Italian-style tomato sauce Directions: - Cook turkey in skillet on medium-high heat 10 min. - or until no longer pink, stirring frequently to break into small pieces. - Remove from heat. - Add ricotta cheese, mozzarella cheese, Parmesan cheese and Italian seasoning; mix well. - Spread each lasagna noodle with about 1/2 cup of the turkey mixture; roll up tightly, starting at 1 of the short ends. - Place, seam-sides down, in microwaveable baking dish; top with tomato sauce. - Cover loosely with plastic wrap. - Microwave on HIGH 12 min. - or until heated through, rotating dish after 6 min.
Shepherds Pie with Garlic Mashed Potatoes Ingredients: - 5 pounds Potatoes, Peeled And Cubed - 4 cloves Garlic, Peeled - 2 Tablespoons Salt - 2 pounds Lean Ground Beef - 1 cup Onion, Chopped - 1 cup Carrot, Chopped - 1 can (14 Oz. Size) French Style Green Beans, Drained - 1 jar Beef Or Pork Gravy, 16 Ounce Jar - 1 can (10 Oz. Size) Cream Of Mushroom Soup - 1 stick Butter - 1/2 cups Milk - 1/2 cups Sour Cream - 1 bunch Parsley, Chopped - 2 dashes Paprika Directions: - Put potatoes and garlic cloves into a large pot, cover potatoes with water and add the salt. - Bring to a boil and boil for 20 minutes or until tender. - Meanwhile, in a large skillet over medium heat brown ground beef with onion and carrots until beef is no longer pink. - Drain grease. - Add green beans, gravy and cream of mushroom soup. - Mix well. - Transfer to a 3 quart casserole dish. - Preheat oven to 350 F. - Drain the potatoes. - Add butter, milk and sour cream. - Mash with a hand masher (I like them chunky) or use an electric mixer. - Layer the mashed potatoes over the meat and veggie mixture. - Sprinkle with the parsley and paprika. - Cover dish with a sheet of foil and bake at 350 F for 40 minutes. - Uncover and cook an additional 15 minutes.
Saucy Chicken Ingredients: - 1 cut-up chicken (2 lbs chicken tenders can also be used) - 1 (12 ounce) bottle Catalina dressing - 1 (2 1/2 ounce) package dry onion soup mix - 1 (16 ounce) can cranberry sauce (whole or jellied) Directions: - Preheat oven to 350. - Mix the ingredients and pour over chicken. - Bake for approximately 30-40 minutes depending on whether you use bone in or boneless chicken.
Cheesy Bacon Calzones Ingredients: - 13 cups Cream Cheese (or Neufchatel) - 13 cups Shredded Cheddar (or A Blend) - 1/4 cups Bacon, Fried And Crumbled - 13 cups Onion - 1 dash Salt To Taste - 1 dash Freshly Ground Pepper, to taste - 1 whole Egg Yolk, Beaten - 1 package 10 Oz. Refrigerator Ready Pizza Crust Directions: - Preheat the oven to 425F. - Mix all ingredients except yolk and crust. - Chill. - Roll out the pizza crust on a nonstick (floured) surface. - Use a rolling pin to flatten a bit more. - Use a 3 circle cookie cutter to make 12 or more circles. - Ive tried to use a cup, but this was not as easy. - If you roll the scraps flat, you may get as many as 16 circles. - Roll the mixture into compact balls. - Loose filling cheats the calzone of ingredients and flavor. - Place a ball in the middle of each dough circle. - Paint a circle around the edges with the egg yolk. - Carefully lift one side of the calzone and press the edges, making a semicircle with the filling inside. - If you wish, you may dab the seam with additional yolk, but this is not necessary. - If you have extra cheese, sprinkle a little on each top. - This is great for identification if you also make its meatless cousin (see above). - Sprinkle the white cheese on the spinach calzones so everyone will be able to see the difference. - Place calzones on a cookie sheet (Air Bake is great). - Poke a tiny hole on top of each one with a sharp knife. - Bake for 5 to 7 minutes or until golden. - Cool SLIGHTLY. - If traveling with this dish, you can bake it first, but allow some heat to escape, keeping the calzones a little crisp. - If needed, heat in an oven for a few minutes upon arrival.
Sweet Potato Surprise Bread Ingredients: - 1 (14 ounce) boxcranberry-orange quick bread mix - 12 cup grated sweet potato - 34 cup water - 3 tablespoons vegetable oil - 1 egg, beaten - 2 tablespoons chopped pecans - 2 (3 ounce) packages cream cheese, softened - 13 cup sugar - 1 egg - 12 cup grated sweet potato - 2 teaspoons milk - 12 cup powdered sugar Directions: - For the bread: Preheat oven to 350F In a large bowl, combine bread mix, sweet potatoes, water and vegetable oil just until moistened. - Pour half of batter into a greased and floured 9x5-inch loaf pan. - Spoon filling over batter. - Spoon remaining batter over filling. - Bake for 65-75 minutes or until a toothpick inserted comes out clean. - Cool for 15 minutes, then remove from pan and cool completely. - Drizzle icing over bread. - Sprinkle with chopped pecans. - Filling: Beat cream cheese, sugar and egg with a mixer until smooth. - Stir in sweet potatoes. - Icing: Mix milk and powdered suugar until smooth. - Add more milk, if needed, to form a drizzling consistency.
Easy Grilled Clams Ingredients: - 2 pounds littleneck or cherrystone clams, cleaned Directions: - Prepare a grill for very high heat. - Tap any open clams; if they stay open, throw them out. - Place the closed clams on the grill grate. - Grill, covered, until the clams open, about 2 minutes. - Carefully transfer all the opened clams to a bowl; throw out any clams that remain closed. - Be careful not to lose any of the liquid in the shells-that's where the flavor is.
Slow Cooker Mexican Beef Stew Ingredients: - 1 pound beef stew meat, cut into 1-inch pieces Safeway 1 lb For $5.49 thru 02/09 - 2 tablespoons all-pourpose flour - 1 tablespoon canola oil - 1 (15 ounce) can black beans, rinsed and drained - 2 medium carrots, , peeled and chopped - 1 medium onion, chopped Safeway 1 lb For $1.49 thru 02/09 - 2 garlic, minced - 1 (14.5 ounce) can diced tomatoes, undrained - 1 (14.5 ounce) can reduced-sodium beef broth - 1-1/2 teaspoons chili powder - 1 teaspoon ground cumin - 1/2 teaspoon salt - 1/4 teaspoon ground black pepper - 1 cup frozen whole kernel corn - Chopped avocado, cilantro, and/or crushed red pepper (optional) Directions: - Line a 5- to 6-quart slow cooker with a Reynolds Slow Cooker Liner. - Coat the beef with flour. - Cook and stir beef in a large skillet in hot oil over medium-high heat about 5 minutes or until browned. - Place the beans, carrots, onion, and garlic into the prepared slow cooker liner. - Top with the beef. - Add tomatoes, broth, chili powder, cumin, salt, and pepper. - Cover and cook on low 7 hours or until the beef is fork-tender. - Stir in the corn gently with a rubber spatula. - Cover and cook 10 minutes more or until heated through. - If desired, serve with avocado, cilantro, and/or crushed red pepper.
Butterscotch Krispies Ingredients: - 1 (12 ounce) package butterscotch chips - 1 cup creamy peanut butter - 6 cups crispy rice cereal Directions: - Melt butterscotch morsels and peanut butter. - Stir until morsels melt and mixture is smooth. - Transfer into large bowl. - Add rice cereal; mix well. - Press into aluminum foil-lined 13 X 9 inch pan. - Chill in refrigerator until firm (about 1 hour). - Cut into 1 1/2 inch squares.
Golden Garlic-And-Potato Soup Ingredients: - 12 cup diced sweet onion - 4 garlic cloves, minced - 1 tablespoon olive oil - 12 cup white wine - 2 (14 ounce) cans chicken broth - 2 (1 lb) packagesrefrigerated mashed potatoes (I would use Simply Potatoes) - 12 cup half-and-half - 14 cup diced red bell pepper - salt - 14 cup chopped fresh chives Directions: - Saute onion and garlic in hot oil in a Dutch oven over medium-high heat 5 minutes. - Stir in wine; cook 5 minutes. - Whisk in broth and potatoes until smooth. - Bring to a boil, reduce heat to medium, and simmer 10 minutes; stir in half-and-half and bell pepper, and cook 5 more minutes or until thoroughly heated. - Add salt to taste. - Top with chives.
Anpanman Shaped Sushi Ingredients: - 1 bowlful Plain steamed rice - 2 sheets cut into 8 parts Nori seaweed - 6 slice Thinly sliced carrot - 3 Eggs - 1 dash Katakuriko Directions: - Make the thin omelet. - Water down the katakuriko slightly and add it to the beaten eggs. - Place a heated frying pan on a damp dish cloth and pour in the beaten eggs to cook. - Place the cooled omelet on a sheet of plastic wrap, top with rice, tightly close up the plastic wrap, and let it sit for 10 minutes. - Make the eyes and mouth with the seaweed. - Make the cheeks and nose with thin slices from the thinner end of the carrot. - The shine on the nose is made with mayonnaise.
Spinach Fritta Ingredients: - 1 packages Spinach - 1/2 packages Cream cheese - 2 packages Crescent rolls - 8 slice Cooked crisp bacon - 1 large Lemon/seeded juice - 1/4 cup Orange juice - 1/4 tbsp Dill - 1/4 tbsp Basil - 1 large Diced finely tomato - 1/2 cup Finely dice onion - 1/4 tbsp Apple cider vinegar - 1/2 cup Shredded mozzarella cheese Directions: - Preheat oven to 400F. - Roll onto ungreased cookie sheet cresent rolls press the dough flat filing entire sheet bake until lightly brown - In a bowl warm cream cheese in micro wave then add drained spinach add all ingredients together omitting bacon and cheese - When cresent is finished add mixture on top of crescent then sprinkle bacon and cheese place in oven until cheese is not visible or until completely melted and serve warm
Cheddar Vegetable Chowder Ingredients: - 2 tablespoons vegetable oil - 1/2 cup finely chopped onion - 1/3 cup finely chopped carrot - 1/3 cup finely chopped celery - 1/2 cup red bell pepper cut into 1/4-inch dice - 1 medium boiling potato cut into 1/4-inch dice - 2 tablespoons flour - 1 1/2 cups chicken stock - 1/2 cup dry white wine - 3/4 teaspoon Worcestershire sauce - 1/2 teaspoon cayenne pepper - 1 1/2 cups small broccoli florets - 1/2 pound extra sharp Cheddar cheese, grated - 1/2 cup rye croutons - 2 thick slices dark rye bread Directions: - In a 2-quart saucepan heat oil over moderate heat until hot but not smoking . - Add onion, carrot, celery, pepper and potato. - Cook until onion is soft. - Add flour and cook over medium heat, stirring for 3 minutes. - Add chicken stock, wine, Worcestershire sauce, cayenne and broccoli florets. - Simmer, covered, for 10 to 15 minutes until broccoli and potatoes are tender. - Remove the pan from heat and stir in Cheddar , a little at a time, stirring until cheese is melted. - Season with salt and pepper - Serve with Rye Croutons - Preheat oven to 400 degrees. - Cut rye bread into 1/2-inch cubes. - Place in single layer on a cookie sheet. - Bake in oven for 5 minutes, or until dry Yield: 1/2 cup
Best Bourbon Ice Cream Ingredients: - 6 egg yolks - 1 pint heavy cream - 1 cup half and half - 3/4 cup sugar - 1/2 vanilla bean - 1/4 cup bourbon Directions: - In a heavy bottomed saucepan, heat cream, half and half, sugar and vanilla bean to a boil. - In a large stainless steel bowl reserve egg yolks. - Temper hot cream mixture into the egg yolks while constantly stirring (this means add a little of the hot milk at a time continually whisking). - Place entire mixture back onto heat for one more minute, stirring constantly. - Remove from heat and strain. - Add the bourbon until evenly combined. - Cool over an ice bath. - Freeze in an ice cream machine according to manufacturers instructions.
Shepherd's pie Ingredients: - 2 large Potatoes - 10 g Butter - 120 ml Milk - 300 g Ground lamb/mutton - 1 Onions - 6 Mushrooms - 1 Carrots - 1 Tablespoon Flour - 240 ml Broth - 1 Tablespoon Thyme - 1 Tablespoon Parsley - to taste Salt and pepper Directions: - Cook potatoes in their skins until soft. - Peel and mash up with the butter and milk. - Season with salt and pepper, and set aside. - Preheat ove to 200C. - Heat oil in a large sauce pan and saute onions until soft. - Add in mushrooms and continue to cook until their juices start coming out (about 5-10 minutes). - Add carrots and meat. - Cook until the meat is browned. - Sprinkle in the flour. - Mix until the sauce thickens a little. - Add broth, thyme and parsley and bring to a boil. - Turn to low, and cook until most liquid is gone and the mixture is thick. - Put lamb and vegetable filling in an oven dish and spread with mash potatoes on top. - Bake 20-30 minutes until the pie is bubbling and potatoes are a little browned. - Dish out and enjoy!
Fennel Slaw Salad Ingredients: - 1 palmful (2 tablespoons) golden raisins - 1 Navel orange, juiced - 2 to 3 tablespoons hot water - 2 bulbs fresh fennel, trimmed of tops and fronds, cored and thinly sliced lengthwise - 1 medium head raddichio, shredded - 4 scallions, thinly sliced on an angle - 1 handful flat-leaf parsley leaves, chopped - 1 handful (3 tablespoons) pine nuts, toasted - 2 tablespoons balsamic vinegar - 3 tablespoons (3 turns around the bowl in a slow stream) extra-virgin olive oil, to coat - Coarse salt and black pepper Directions: - Place raisins in a small dish cover with the juice of the orange and 2 to 3 tablespoons hot water. - Plump and soften the raisins for 5 minutes. - Combine fennel, raddichio, scallions, and parsley in a bowl. - Add plumped raisins in juice and the pine nuts to the salad and toss with balsamic vinegar and extra-virgin olive oil to lightly coat the slaw. - Season salad with coarse salt and pepper, to your taste.
Chili Rubbed Pork Tenderloin Ingredients: - 2 tablespoons chili paste - 1/2 cup orange juice - Juice of 1 lemon - 3 tablespoons honey - 3 tablespoons brown sugar - 2 tablespoons tomato ketchup - 1 teaspoon ground cumin - 1/4 teaspoon cayenne pepper - 3 tablespoons mango chutney finely chopped - 2 pounds pork tenderloin Directions: - Put the remaining marinade in a sauce pan with 1/2 cup water and bring to the boil, reduce heat and simmer for 10 minutes. - When the tenderloin is done, slice and serve together with the hot marinade.
Glazed Spareribs Aloha Recipe Ingredients: - 2 teaspoon sugar - 1 teaspoon salt - 1/2 c. soy sauce - 1/4 c. water - 1 tbsp. honey - 2 cloves garlic, crushed - 2 1/2 lbs. spareribs, cut in serving pcs - 2 tbsp. honey - 2 teaspoon sugar Directions: - Combine 2 tsp. - sugar, salt, soy sauce, water, 1 Tbsp. - honey and garlic. - Pour over spareribs; marinate 1 or possibly 2 hrs. - Drain. - Arrange in a single layer in aluminum foil lined baking pan. - Bake at 350 degrees for 45 min. - Combine 2 Tbsp. - honey and 2 tsp. - sugar; brush on both sides of partially cooked ribs. - Bake 45 min longer or possibly till ribs are done, basting occasionally with any remaining mix. - Always cook pork thoroughly. - Serves 3.
Pork Teriyaki Steak Sandwiches Ingredients: - 1/4 cup soy sauce - 2 large garlic cloves, minced - 2 teaspoons honey - 1 tablespoon toasted sesame oil - Four 6-ounce pork tenderloin pieces, pounded into 1/3-inch-thick steaks (about 5 inches) - 1/3 cup mayonnaise - 2 scallions, thinly sliced - 2 tablespoons slivered fresh ginger - 1 teaspoon Sriracha or other Asian hot sauce - Salt and freshly ground pepper - Vegetable oil, for rubbing - 2 cups mung bean sprouts - 4 hamburger buns, split and toasted Directions: - In a medium, shallow dish, combine the soy sauce, garlic, honey and sesame oil. - Add the pork tenderloin steaks and coat on both sides. - Let stand for 1 hour, turning once. - In a medium bowl, stir the mayonnaise with the scallions, ginger and Sriracha and season with salt and pepper. - Heat a grill pan. - Remove the pork tenderloin steaks from the marinade and rub with oil. - Season lightly with salt and pepper and cook over moderate heat until richly browned but pink in the center, about 4 minutes per side. - Fold the bean sprouts into the mayonnaise mixture. - Place the pork steaks on the bottom halves of the buns. - Top with the bean sprouts, close the sandwiches and serve.
Japanese Country-Style Miso and Tofu (Hiya Shiru) Ingredients: - 2 tablespoons sesame seeds - 1/2 cup dried Asian-style whole sardines - 2 1/2 tablespoons red miso paste - 1/2 cup boiling water - 1 (16 ounce) package silken tofu, cubed - 4 green onions, thinly sliced - crushed red pepper flakes (optional) Directions: - In a dry heavy skillet over medium heat, stir the sesame seeds and dried sardines until they give off their fragrance but don't burn, about 2 minutes. - Place the sesame seeds and dried sardines in the work bowl of a small food processor, and pulse until ground to a fine powder. - Place the dried sardine mixture in a large bowl, and stir in the miso to make a very thick paste. - Add boiling water and mix to a smooth, creamy consistency, and gently stir in the cubed tofu, green onions, and red pepper flakes.
Bailey's Irish Cream Ingredients: - 395 g condensed milk - 1 teaspoon instant coffee (heaped dsp) - 1 12 cups whiskey - 3 eggs - 12 pint cream Directions: - dissolve coffee in 1 cup boiling water. - leave to cool. - beat eggs in blender. - then beat in condensed milk. - add cream and beat again. - add cold coffee and beat. - lastly add whiskey and beat again. - refridgerate. - shake before use.
Reinvented Russian Dressing Ingredients: - 4 sun-dried tomato halves - 3/4 cup plain nonfat Greek yogurt - 1 tablespoon extra-virgin olive oil - 2 teaspoons red wine vinegar - 1/2 teaspoon ancho chile powder - 3 cornichons, finely chopped - 2 tablespoons minced red onion - 2 teaspoons minced tarragon - Kosher salt and freshly ground pepper Directions: - In a bowl, cover the sun-dried tomatoes with boiling water. - Let stand until softened, 20 minutes. - Drain the tomatoes, reserving 2 tablespoons of the soaking liquid. - In a food processor, puree the yogurt, sun-dried tomatoes and the reserved soaking liquid with the oil, vinegar and ancho chile powder. - Scrape the dressing into a bowl. - Stir in the cornichons, onion and tarragon and season with salt and pepper.
Flank Steak with Cheesy Chipotle-Orange Spinach Ingredients: - 12 each KRAFT Frozen Macaroni & Cheese Dinner(10-oz. pouch) - 1-1/2 qt. canned mandarin oranges, drained, liquid reserved - 1 qt. cooked fresh spinach, drained - 3/4 cup canned chipotle peppers in adobo sauce, chopped - grilled beef flank steaks, thinly sliced Safeway 1 lb For $5.99 thru 02/09 Directions: - For each serving: Heat 1 pouch Macaroni & Cheese as directed on package; place in medium bowl. - Add 1/2 cup oranges, 1 Tbsp. - reserved orange liquid, 1/3 cup spinach and 1 Tbsp. - peppers; mix lightly. - Spoon onto serving plate. - Top with 4 oz. - meat.
Quick Peppers and Sausage Rigatoni Alfredo Ingredients: - 1 box of Rigatoni pasta - 1 large chopped and seeded Bell pepper (any color) I used green - 1 to 2 lbs sweet Italian Sausage browned - 1 large chopped red onion - 2 jars of 4 cheese Classico Alfredo Sauce... U can make your own I have an Awesome recipe for that too. - 1 8oz pack of shredded Jack and Cheddar cheese Directions: - Boil salted water, add pasta and cook until almost tender. - Drain - Remove casings from sausage, Brown Sausage over medium heat. - Chop onion and seed and chop pepper - Add veggies to jars of sauce, add drained meat and simmer for 10 to 15 mins. - Mix pasta, and sauce mixture together, place in baking dish.. sprinkle with shredded cheese and bake at 400 until browned and bubbly.. - Wah- La! - Ready to eat! - :-)
Lamb Stew/Estofado De Cordero Ingredients: - 2 tablespoons olive oil - 2 12 lbs cubed lamb, excess fat removed - 14 cup diced white onion - 2 garlic cloves, peeled and minced - 14 cup diced celery - 14 cup diced carrot - 1 (8 ounce) can stewed tomatoes, drained - 1 bay leaf - 12 cup white wine - 12 cup roux - salt and pepper - 1 12 tablespoons butter or 1 12 tablespoons margarine - 1 12 tablespoons all-purpose flour - 2 cups beef stock Directions: - Heat large Dutch oven and add oil. - When very hot add lamb, onion, garlic, celery, carrots. - Mix together well and saute for about 10 minutes, until lamb is browned. - Add the tomatoes, bay leaf, white wine, and 1/2 cup traditional roux. - Season with salt and pepper. - Simmer until lamb is tender 1.5 to 2 hours. - Serve in bowl with crusty bread. - Make Traditional Roux: Melt butter in small saucepan. - Blend in flour with a whisk and stir over low heat until flour is browned. - Add the beef stock, bring to a boil and whisk 3 to 4 minutes. - Reduce the heat and simmer another 30 minutes, continuing to stir.
The Kentucky Fried Chicken Marinate Ingredients: - 2 tablespoons kosher salt - 18 teaspoon garlic powder - 18 teaspoon garlic powder - 5 cups water Directions: - Mix all of the above and soak the chicken in the above, marinate for 24 hours under refrigeration.
West Coast Grilled Vegetable Pizza Ingredients: - 3 tablespoons olive oil - all-purpose flour, for shaping dough - 1 lb store-bought pizza dough, fresh (if frozen) or 1 lb thawed pizza dough (if frozen) - 2 plum tomatoes, thinly sliced crosswise - 2 scallions, white and green parts separated, thinly sliced - 5 ounces soft fresh goat cheese, crumbled - coarse salt, to taste - fresh coarse ground black pepper, to taste - crushed red pepper flakes, to taste - 5 ounces Baby Spinach, washed & rinsed - 1 avocado, halved, pitted, peeled, and diced - 2 tablespoons red wine vinegar Directions: - Heat grill to medium. - Brush a large rimless baking sheet (or an inverted rimmed sheet) with 1 tablespoon oil. - On a lightly floured work surface, roll and stretch dough to two 8-inch ovals or rounds. - Transfer to prepared sheet. - Brush tops with 1 tablespoon oil. - Transfer dough to grill. - Cook, without turning over, until undersides are firm and begin to char, 2 to 3 minutes. - Using tongs and a large spatula, place crusts on baking sheet, grilled side up. - Scatter crusts with tomatoes, scallion whites, and cheese; season with salt and pepper, and slide back onto grill. - Cook, rotating occasionally, until cooked through and cheese begins to melt, 3 to 5 minutes. - Transfer to a cutting board. - In a medium bowl, combine spinach, avocado, scallion greens, vinegar, and remaining tablespoon oil; season with salt and pepper, and toss to combine. - Pile mixture onto pizzas; halve, and serve.
Bacon-Cheddar Quiche Appetizers Ingredients: - 1/2 pkg. (14.1 oz.) ready-to-use refrigerated pie crust (1 crust) - 1 cup KRAFT Shredded Sharp Cheddar Cheese - 1 Tbsp. flour - 2 eggs - 3/4 cup half-and-half - 2 green onions, sliced - 4 slices OSCAR MAYER Bacon, cooked, crumbled Rite Aid 2 For $7.00 thru 02/06 - 1/8 tsp. pepper Directions: - Heat oven to 325F - Shape pie crust into 24 balls; press 1 ball onto bottom and up side of each of 24 mini muffin cups. - Toss cheese with flour in medium bowl; set aside. - Beat eggs and half-and-half with whisk until blended. - Add to cheese mixture along with onions, bacon and pepper; mix well. - Spoon evenly into pastry-lined cups, filling each cup 2/3 full. - Bake 30 to 35 min. - or until filling is set and lightly browned.
4-K Chili Ingredients: - 5 pounds ground chuck (ground beef) - 1 large onions chopped - 4 each garlic cloves chopped - 1 each jalapeno pepper - 1 can beer - 2 tablespoons cumin - 4 tablespoons red chili peppers - 1 teaspoon paprika - 1 teaspoon black pepper - 1 teaspoon salt Directions: - Brown the meat. - Brown onions, garlic and jalapeno together. - Combine meat and onion with beer, cumin, chilies, paprika, pepper, flavor enhancer and salt; marinate for one hour. - Add water to cover. - Stir well.
Apple Oatmeal Raisin Bread Recipe Ingredients: - 2 tsp Yeast - 2 c. Bread flour - 2 c. Oats - 1/4 c. Oat bran - 2 Tbsp. Brown sugar - 1/2 tsp Cinnamon - 1 tsp Salt - 2 Tbsp. Butter - 1 1/4 c. Apple juice - 2/3 c. Raisins - 2/3 c. Apples -- diced - 1/2 c. Nuts -- minced Directions: - Add in all ingredients but last 3 to bread machine and turn on. - Add in raisins, apples and nuts at the beep.
Strawberry-rhubarb Upside Down Cake Ingredients: - 3 tablespoons butter - 12 cup sugar - 2 cups rhubarb, chopped (1/2-inch pieces) - 12 cup strawberry preserves (not jelly or jam) - 7 ounces package almond paste - 12 cup sugar - 5 tablespoons unsalted butter, room temperature - 1 large egg, room temperature - 1 12 cups all-purpose flour - 1 teaspoon baking powder - 14 teaspoon salt - 14 teaspoon nutmeg - 12 cup whole milk Directions: - Preheat oven to 350 degrees F. - Grease and flour a 9-inch spring-form pan. - To make the topping:. - In a saucepan, melt butter and add sugar. - Stirring constantly, cook until sugar begins to melt and starts to turn a light caramel color. - Add rhubarb. - Stirring, cook for 3 minutes or until syrup starts to thicken. - Pour rhubarb mixture into bottom of prepared springform pan. - Drop rounded teaspoons of preserves evenly around top of rhubarb. - Set aside. - To make the cake:. - In mixer, beat almond paste and sugar on low speed until the texture of small crumbs. - Add butter and mix until combined. - Beat on high for 2 minutes. - Add egg and beat until very creamy, about 3 minutes. - Add flour, baking powder, salt, nutmeg and milk to almond paste mixture. - Mix on low speed until just combined. - Drop spoonfuls of batter on top of fruit. - Gently spread batter evenly across top. - Bake for 50 to 55 minutes or until cake is done and toothpick inserted in middle comes out clean. - Make sure center of cake springs back when pressed with a finger. - Cool cake in pan on wire rack for 15 minutes. - Run a knife around edge of cake and unmold springform. - Tip cake upside-down onto serving plate and carefully lift off bottom of pan. - Serve warm or at room temperature.
Cauliflower Salad Ingredients: - 2 heads of lettuce - torn - 1 head of cauliflower - 1 head of brocolli - 1 large onion - 1 cup (225 ml) shredded mozzerella cheese - 1 pkg frozen peas (uncooked) - 1 lb (.5 kg) crisp fried bacon pieces - 2 cups (475 ml) mayo - 1/2 cup (125 ml) sugar Directions: - Chop vegetables and tear lettuce. - Combine together mayo and sugar. - Combine dressing with califlower and brocolli. - Toss lettuce with califlower and brocolli - Garnish with crisp fried bacon pieces
Friendly Fried Rice Ingredients: - Cooking Oil (I like sesame oil for this recipe, but anything will do) - 6 cups cooked rice (white - brown) - Soy sauce, to taste - Ketchup, to taste - 1 lg. onion, chopped - 3 to 4 sm. dried hot red peppers - 2 to 3 cups frozen mixed vegetables, already cooked - 1 cake very firm tofu, diced - 1 to 2 eggs, scrambled - Salt and pepper, to taste (sometimes I add a little sugar) - Curry powder, to taste (optional) Directions: - Heat oil over medium to high heat in large skillet. - Crumble peppers into the oil and let cook briefly. - Then add and saute onion. - When onion is mostly tender, add the rice along with soy sauce and ketchup (add more oil if needed, or a little water, to prevent sticking). - Fry the rice and make sure the soy/ketchup combination lightly colors all of it. - Add the tofu and any optional ingredients (e.g., water chestnuts) and cook a while longer. - Then add the cooked vegetables and scrambled eggs. - Season to taste with salt, pepper, curry and/or sugar.
Apple Crisp (Or Any Fruit) Recipe Ingredients: - 4 c. apples cored and sliced or possibly raspberries or possibly any fruit - 1/4 c. sugar up to 1/2 c. - 1 dsh cinnamon lemon optional - 1 c. oats either quick or possibly slow cooking - 1 c. flour - 1 c. brown sugar - 1/2 Tbsp. baking pwdr Directions: - Place the apples, cinnamon, and sugar in a saucepan and cook over medium to meduim high heat till apples are partially cooked and start to give off juice. - Topping:Mix the topping ingredients. - Place half of this mix in a casserole dish, cover with apple mix and place other half of oat mix on top. - Bake at 350 covered for about 15 min. - Remove cover and bake for another 10 min or possibly till top is lightly browned.
Bacon and Tomato Hash Ingredients: - 4 rashers streaky bacon - 2 teaspoons garlic-infused oil - 1 tomato, diced - 2 teaspoons Worcestershire sauce - 2 tablespoons chopped fresh parsley leaves - Freshly ground black pepper - Serving suggestion: bread Directions: - Cut each piece of bacon into 3 or 4 pieces. - Heat oil in a skillet. - When oil is hot, fry bacon until crispy (the bacon will also give up flavorful fat of its own). - Remove the bacon to a piece of kitchen towel. - Add the diced tomato, with all its seeded, gluey interior, into the hot oily pan, which will cause a great spitting and sizzling, and stir for a couple of minutes. - Add the Worcestershire sauce and stir again, then put the bacon back into the pan, mixing it into the tomato before transferring to a plate. - Scatter with some parsley and freshly ground black pepper, and serve with bread to dip in the oily juices.
Pistachio Pistou Ingredients: - 1/2 cup shelled unsalted pistachios (2 ounces) - 1/4 cup coarsely chopped basil - 1 garlic clove, halved - 1/4 cup extra-virgin olive oil - Salt and freshly ground pepper Directions: - In a food processor, combine the pistachios with the basil and garlic and process to a paste. - With the machine on, slowly add the olive oil until incorporated. - Scrape the pistou into a small bowl and season with salt and pepper.
"Toni's Marinated Olives" Ingredients: - 1/2 cup fresh tarragon leaves - 1/4 cup fresh thyme leaves - 5 flat anchovy fillets - 2 cups drained brine-cured black olives such as Kalamata and/or Nicoise - 2 cups drained brine-cured green olives such as picholine - 1 cup extra-virgin olive oil - 1/2 cup thinly sliced fennel bulb (sometimes called anise) - 1/4 cup fresh lemon juice - 2 tablespoons minced onion - 2 tablespoons minced garlic - 1 tablespoon anise seeds - 2 teaspoons fennel seeds - 2 teaspoons dried basil, crumbled - 1 teaspoon freshly ground black pepper - 2 to 4 tablespoons balsamic vinegar Directions: - Chop tarragon and thyme and mince anchovies. - In a deep bowl stir together all ingredients except vinegar. - Marinate olive mixture, covered and chilled, stirring occasionally, at least 6 hours and up to 3 days. - Bring olive mixture to room temperature before proceeding. - To serve olives, transfer to a bowl with a slotted spoon and drizzle with vinegar to taste.
Reindeer Treat Ingredients: - 4 12 cups Rice Chex - 14 cup peanut butter - 2 tablespoons butter - 14 teaspoon salt - 12 teaspoon vanilla - 34 cup confectioners' sugar - 3 cups yogurt-covered pretzels, broken into pieces - 1 12 cups dried cranberries Directions: - Melt the peanut butter, butter, and salt in a microwave for 1 minute. - Add vanilla and combine thoroughly. - Pour over cereal in large bowl, and mix to coat. - Put confectioners' sugar in resealable plastic bag. - Add cereal mix, and shake to coat. - Mix with pretzels and cranberries. - Store in airtight container.
Peanut Butter and Jelly Frozen Banana Treats Ingredients: - 3 medium bananas - 1 12 cups Alpha-bits cereal or 1 12 cups Kix cereal - 14 cup peanut butter - 1 tablespoon seedless raspberry jam Directions: - Halve bananas. - Combine peanut butter and jelly, spread evenly on bananas. - Roll in cereal, coating evenly. - Place on baking sheet or wrap individually in foil. - Freeze 4 hours. - Remove 15 minutes before serving. - Vary the jam for different flavor combinations. - *Sticking popsicle sticks into the bananas after halving them, cuts down on messiness.
Steamed Clams with Guanciale and Sorrel Ingredients: - 8 ounces guanciale - 2 tablespoons extra-virgin olive oil - 4 cloves garlic, sliced paper-thin - 1 teaspoon chile flakes - 2 pounds Manila clams - 1/2 cup white wine - Juice of 1 lemon - 5 sorrel leaves, cut into a chiffonade Directions: - In a large saucepan over medium heat, brown the guanciale to render some of the fat. - Pour off the fat and add the olive oil. - Add the garlic and chile flakes and cook until the garlic is soft and the chile flakes are toasted, 2 minutes. - Add the clams and increase the heat to medium-high. - Add the wine and cover. - After 5 or 6 minutes, check to see whether the clams have opened. - Discard any that have failed to open. - Add the lemon juice and toss. - Pile into a serving bowl and top with the sorrel. - Serve immediately.
Canned biscuit pizza Ingredients: - 1 can biscuits - 1 1/2 cup pizza sauce - 1 cup mozzarella cheese - 1 pepperoni Directions: - Preheat oven to biscuits instructions. - Press biscuits into pan. - Top with sauce, cheese and pepperoni or other toppings - 3 bake for 25 minuets or golden brown
Stuffed Tomatoes with Vegetables and Pine Nuts (Domates Yemistes) Ingredients: - 12 ripe medium tomatoes - 5 medium scallions, thinly sliced - 1 medium white onion, minced - 1 medium carrot, coarsely grated - 1 tablespoon minced fresh flat-leaf parsley - 2 1/4 teaspoons minced fresh dill - 3/4 teaspoon mint - 2 1/4 teaspoons salt - 1/4 teaspoon freshly ground pepper - 1/2 cup plus 1 tablespoon olive oil - 1/2 cup long-grain rice - 1/2 cup pine nuts (about 3 ounces), preferably toasted - 3/4 cup plain bread crumbs - 1/4 cup vegetable stock, chicken stock or water Directions: - Slice 1/2 inch off the top of each tomato and set aside. - Working over a strainer set over a bowl, gently squeeze the juice and seeds from the tomatoes. - Using a spoon, lightly scrape the pup from the tomatoes onto a cutting board. - Finely chop the pulp and reserve it. - Arrange the tomatoes in a 13-by-9-inch nonreactive baking dish. - In a medium nonreactive saucepan, combine the scallions, onion, carrot, parsley, dill, mint, salt, pepper and 3 tablespoons of the olive oil. - Stir in 1 cup of the strained tomato juice and 1/2 cup of the pulp. - Add the rice and pine nuts and bring to a simmer over moderate heat, stirring often. - Cover, reduce the heat to moderately low and cook until the rice is barely tender, about 20 minutes. - Let cool slightly. - Meanwhile, preheat the oven to 400. - Toss the bread crumbs with 2 tablespoons of the olive oil. - Stuff the tomatoes with the rice filling and top with any remaining tomato pulp. - Drizzle 1/4 cup of the tomato juice, the remaining 1/4 cup of olive oil and the vegetable stock over and around the stuffed tomatoes and mound the bread crumbs on top. - Arrange the tomato tops alongside the stuffed tomatoes and bake for 25 to 30 minutes, or until the tomatoes are tender but not collapsed and the crumbs are browned. - Cover each stuffed tomato with a top and serve warm or at room temperature.
Chicken Stir-Fry Ingredients: - 4 boneless skinless chicken breast halves - 3 tbsp. cornstarch - 2 tbsp. soy sauce - 1/2 tsp. ground ginger - 1/4 tsp. garlic powder - 3 tbsp. cooking oil, divided - 2 cups broccoli flowerets - 1 cup celery, sliced in 1/2-inch pieces - 1 cup carrots, thinly sliced - 1 sm. onion, cut into wedges - 1 cup water - 1 tsp. chicken bouillon granules Directions: - Cut chicken into 1/2-inch strips; place in a resealable plastic bag. - Add cornstarch and toss to coat. - Combine soy sauce, ginger and garlic powder; add to bag and shake well. - Refrigerate for 30 minutes. - In a large skillet or wok, heat 2 Tablespoon of oil; stir-fry chicken until no longer pink, about 3-5 minutes. - Remove and keep warm. - Add remaining oil; stir-fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. - Add water and bouillon. - Return chicken to pan. - Cook and stir until thickened and bubbly.
Simple Scones Ingredients: - 8 ounces self raising flour - 1 ounce sugar - 2 ounces butter - 2 eggs, beaten - 14 cup milk - 12 teaspoon cream of tartar - 12 teaspoon baking soda - 12 teaspoon salt Directions: - Rub butter into flour and add cream of tartar, salt, baking soda,and sugar. - mix. - Add the eggs and milk, mix well. - roll mixture out to 1/2 inch thick and cut into rounds using a cookie cutter. - Bake on a greased cookie tin at 400* for 15 minutes.
Chicken & veggie stir-fry Ingredients: - 6 chicken breast tenderloins diced - 3 tbsp olive oil, extra virgin - 1 any stir fry sauce i used mandarin orange flavor - 1 bag of stir fry vegetables - 1 packages chow mein noodles - 1 garlic powder & red pepper flakes to taste Directions: - Heat oil add chicken cook about 5 to 8 minutes add seasoning to taste - Now add veggies and mix into chicken, add your stir-fry sauce cover and simmer for 5 minutes. - Veggies should be tender not soft. - Cook chow mein noodles according to package directions. - Plate noodles and top with chicken and vegetables enjoy. - .
Italian Sausage Sandwiches Ingredients: - 8 Italian sausages - 1 Spanish onion, chopped - 2 green peppers, quartered - 1 teaspoon salt - 1 teaspoon sugar - 1 teaspoon italian seasoning - 8 hoagie rolls - 4 teaspoons butter, divided - 1 (16 ounce) package mozzarella cheese, divided Directions: - Score sausages every 1/2 inch. - Cook sausage in large skillet 15 minutes; drain on paper towels. - Pour off drippings, reserving 3 tb of drippings. - Place the 3 tb drippings back into skillet. - Add onion and green peppers; saute 5 minutes or until tender. - Add salt, sugar and italian seasonings. - Place sausages on top and cook additional 5 minutes covered. - Cut out centers of rolls, making a boat shape. - Spread some butter on inside of each roll, then fill the rolls with handful of cheese. - Bake rolls at 350 on cookie sheet for 10 minutes; remove from oven and place sausage into each boat. - Cover each with onion pepper mixture.
Banana Pops Ingredients: - 4 large bananas - 2 cups fruit-flavored yogurt - 1 cup crushed cereal Directions: - Peel the bananas, leave whole, and dip them in the yogurt. - Roll them in the crushed cereal to coat. - Freeze until firm. - Serve when firm.
Guacamole Ingredients: - 1 large ripe avocado - 2 teaspoons lemon juice - 1 teaspoon chili powder - 1 clove garlic, finely minced - 2 tablespoons mayonnaise - salt, to taste Directions: - Remove seed from avocado. - Remove pulp and mash well. - Stir in lemon juice. - Stir in chili powder, garlic and mayonnaise. - Add salt, according to taste.

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