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Spicy Hummus Ingredients: - 2 12 cups dried chickpeas - 10 cups cold water - 1 teaspoon baking powder - 4 teaspoons pure tahini - 3 tablespoons extra virgin olive oil - 1 tablespoon mexican chili sauce - 12 teaspoon hot red pepper flakes, finely ground - 3 tablespoons fresh lemon juice - salt - chili oil, for garnish Directions: - Soak chickpeas overnight in 10 cups of cold water. - Drain the peas, rinse, and transfer to a large pot. - Add the other 10 cups of water, baking powder and bring to a boil. - Reduce to low and cook uncovered for 2 hours or until peas are soft enough to crush in your hand. - Remove from heat and let stand for 40 minutes. - Strain, reserving liquid for later. - Place peas to a food processor adding the tahini, olive oil, chili sauce, red pepper flakes, lemon juice, 1/2 teaspoon salt, and 1/2 cup of the cooking liquid. - Puree into a smooth paste. - If the paste is to thick add a little more cooking liquid. - Add salt to taste. - Refrigerate for 3 hours or until chilled. - Drizzle some chili oil over top and serve cold.
Deluxe Garden Veggie & Chicken Mac & Cheese Ingredients: - 1 pkg. (10.8 oz.) KRAFT Deluxe Original Cheddar & Garden Veggie Macaroni & Cheese Dinner - 1 lb. boneless skinless chicken breasts, cooked, chopped Directions: - Prepare Dinner in large saucepan as directed on package. - Stir in chicken.
Baked Cardoons (Cardi Al Forno) Recipe Ingredients: - 1 1/2 lb cardoons trimmed, scraped, cut 4" lengths, and soaked in acidulated water - 2 x lemons juiced Flour for dredging - 2 x Large eggs beaten Extra virgin olive oil for frying Salt to taste Freshly-grnd black pepper to taste - 2 c. Basic Tomato Sauce (see recipe) - 3/4 c. freshly-grated Parmigiano-Reggiano - 2 Tbsp. butter cut small pcs Directions: - Preheat the oven to 350 degrees. - Bring 6 qts of water to a boil, add in 2 Tbsp. - salt and lemon juice. - Remove the cardoons from the acidulated water, rinse and cook in the boiling water till tender but not fully cooked, about 30 min. - Drain well and dry on paper towels. - Dredge each cardoon in the flour, then the Large eggs. - In a 14-inch saute/fry pan, heat about 1/2 c. of oil over high heat till almost smoking. - Fry the cardoon pcs in the oil till golden, working in batches to avoid overcrowding the pan. - Drain the cardoons on a plate lined with paper towels. - Season with salt and pepper. - Meanwhile, heat the Basic Tomato Sauce in a small saucepan till bubbling. - When all cardoons are cooked, place in a casserole with the warm sauce and the grated cheese. - Distribute the butter proportionately across the top of the dish and bake in the oven 15 min. - This recipe yields 4 servings.
Sourdough Chiffon Cake Ingredients: - 113 cups flour, all-purpose - 3/4 cup sugar - 1 1/2 teaspoons baking powder - 1/2 teaspoon salt - 1/4 cup vegetable oil - 1/4 cup water cold - 4 each egg yolks - 1/2 cup sourdough starter - 1/2 teaspoon vanilla extract - 1 tablespoon lemon juice - 1/4 teaspoon cream of tartar - 4 each egg whites Directions: - Mix and sift the first four ingredients. - Make a well and add the oil, water, egg yolks, sourdough starter, vanilla and lemon juice. - Beat until smooth. - Now add the cream of tarter to the egg whites. - Beat the whites until well blended. - Be slure to fold very gently. - Turn into an ungreased 9 inch tube pan. - Bake for 1 hour in a 325F (160C) oven. - Cake should spring back when touched with finger. - Immediately turn pan upside down placing tube over neck of bottle. - Let hang to cool. - Loosen with spatula to remove from pan.
Mama's Greens Ingredients: - 3 bunches collard greens - 1 yellow onion, chopped - 2 smoked pork hocks - hot sauce Directions: - Most Important: Wash the greens several times. - Remove the veins and stems,then chop coarsely. - Saute onions in a little oil for 2-3 minutes. - Add greens, 1 teaspoon hot sauce and 1 1/2 quart water. - Heat to a boil; reduce heat to a simmer till greens are tender. - Remove the hocks, ditch the fat, shred the meat and return it to the pot. - Keep an eye on the water level so the greens don't get dry. - This is VERY easy and tastes great!
Melt-In-Your-Mouth Butter Crescent Rolls Ingredients: - 12 cup milk - 12 cup butter, softened - 13 cup sugar - 12 teaspoon salt - 1 (1/4 ounce) package active dry yeast - 12 cup warm water, 105-115 degrees - 1 large egg, lightly beaten - 3 12-4 cups flour, as needed - 1 large egg, lightly beaten Directions: - In a saucepan, heat milk til bubbles form around the edges of the pan. - Do not bring to a boil. - Combine butter, sugar and salt in medium-sized bowl. - Add hot milk and stir well. - Cool to lukewarm. - (95-100 degrees. - ). - In small bowl, dissolve yeast in warm water. - Let stand til foamy, about 5-10 minutes. - Beat yeast mixture and egg mixture into milk mixture in large bowl at low speed. - Beat in 2 cups flour at low speed until smooth. - Continue beating until thick. - Mix in enough remaining flour til dough pulls away from the sides of the bowl. - On a floured surface, knead dough very gently until smooth and elastic, about 2 to 3 minutes. - Place in a large greased bowl and turn to coat. - Cover loosely with damp cloth. - Let rise in warm place til doubled, about 1 hour. - Punch down dough. - On a floured surface, divide dough in half. - Cover with a damp towel and let rest for 10 minutes. - Grease 2 baking sheets. - Using a floured rolling pin, roll one half of dough into a 12" circle, and cut circle into 6 wedges like a pizza. - Starting at wide end, roll up each wedge. - Place point-sides down onto baking sheets. - Curve ends to form crescents. - Repeat with remaining dough. - Cover loosely with a damp towel and let rise til almost doubled, about 30 minutes. - Brush crescents with glaze. - Bake in 400 degree oven til golden, about 15 minutes. - Cool on wire rack. - Serve warm, though.
Piri Piri Lobster with Saffron Linguine Ingredients: - 8 cups water - 1/2 teaspoon saffron threads - 1/2 teaspoon ground turmeric - Salt - 1 tablespoon plus 1 teaspoon olive oil - 1/2 pond fresh linguine - 1/2 cup Piri Piri sauce - 1/2 cup chopped onions - 1 teaspoon chopped garlic - 1/2 cup pitted Kalamata black olives, halved - 1/2 pint red teardrop tomatoes, stemmed and halved - 1/2 pint yellow teardrop tomatoes, stemmed and halved - 1 pound cooked lobster meat (from 3 live 1 pound lobsters) cut into 1/4-inch pieces - Salt - Freshly ground black pepper - 4 ounces Parmigiano-Reggiano cheese, grated - 1 tablespoon finely chopped fresh parsley leaves Directions: - In a saucepan, over medium heat, add the water, saffron and turmeric. - Season with salt. - Add a tablespoon of the oil. - Bring the liquid to a boil and boil for 5 minutes. - Add the pasta and cook until tender, about 4 to 6 minutes. - Drain and cool under cold water and drain again. - Toss the pasta with the remaining teaspoon of olive oil and set aside. - In a large saute pan, over medium heat, add 1 tablespoon of the Piri Piri. - When the oil is hot, add the onions and garlic. - Saute for 1 minute. - Add the olives, tomato and lobster meat. - Season with salt and pepper. - Add pasta and toss. - Continue to saute for 1 minute. - Remove from the heat. - To serve, mound the pasta in the center of each plate. - Garnish with grated cheese and parsley.
Middle East Butter Cookies (Mamool) Recipe Ingredients: - 3 c. flour - 1 c. farina - 1 c. sugar - 1 tbsp. rose water or possibly orange blossom water - 1 1/2 c. melted butter (about 3 sticks) - 1 tbsp. lowfat milk Directions: - May be purchased at a Middle-East grocer or possibly you may substitute with either vanilla or possibly almond extract. - Combine flour, sugar and butter; add in lowfat milk and flavoring. - Knead well into dough. - Form into small patties, flatten in palm of hand (cupped); fill with 1 tsp. - filling and close tightly. - Bake in 350 degree oven till lightly browned on the bottom, then broil till tops are lightly browned. - Sprinkle with confectioners' sugar when cold.
Pete's Breakfast Ingredients: - 2/3 cup oatmeal - 1-1/2 oz. raisins - 1-1/2 oz. dried apricots, cut up - 1 apple, diced - 2 bananas, sliced - 1 tbsp. kumquat syrup - 1 English muffin - 1 tbsp. homemade jam Directions: - Mix together and cook the first four ingredients. - Serve the mixture over the bananas, topped with syrup, with an English muffin and jam on the side.
Allen's Favorite Pot Roast And Vegetables Recipe Ingredients: - 4 lb Roast - 3 lrg Onions - 8 x Potatoes, cubed - 3 stalk celery, sliced - 1/2 lb Bacon, cut 1/2 inch pcs - 2 slc Bread - 3 lrg Carrots, sliced - 1 sm Cauliflower, broken up Any other vegetables you fancy Salt and pepper to taste - 1 dsh Cayenne pepper Directions: - The roast can be coated with any chicken flavoring mix. - In preheated oven brown bacon and add in diced onion and roast after rolling it in bacon grease. - Place on warm coals till browned then on medium coals till almost done. - Cover with cut up vegetables, being sure some get underneath the meat. - Put on medium to warm coals and cook till vegetables are done. - 2 2/3 c. of water can be added to vegetables.
Date Bars With Caramel Sauce Ingredients: - 12 cup butter, cut in 8 pcs - 1 14 cups dates, chopped - 1 teaspoon baking soda - 14 cup sugar - 2 large eggs - 1 12 cups flour - 12 cup brown sugar, tbls - 12 teaspoon salt - 12 teaspoon vanilla extract - 1 34 teaspoons baking powder - 12 cup butter - 14 cup whipping cream - 12 teaspoon vanilla extract Directions: - to prepare cake, preheat oven to 350* -- - butter a 9" springform pan. - place dates in saucepan, cover with water - (1 1/2 cups) -- bring to a boil, reduce to simmer and cook 3 minutes. - add baking soda.mixture will foam -- set aside. - in large bowl, cream cut up butter, sugar and eggs.adding eggs one at a time.gently mix in flour, salt and vanilla extract -- slowly stir in baking powder and 1/4 cup of liquid from cooking dates till mixture resemble thick pancake batter, drain off remainder of date cooking liquid and discard -- - stir in dates, and combine well. - bake for 30-40 minutes or cooked in center. - to prepare CARAMEL SAUCE:. - combine butter, whipping cream, brown sugar and vanilla extract.bring to a boil. - reduce heat and simmer and cook 5 minutes. - to serve, drizzle some sauce over cake as it is cooling -- - serve rest of sauce seperately -- .
Dulce De Leche Cheesecake Lightened Up Ingredients: - 1 cup graham cracker, crumbs* - 3 tablespoons butter, melted - 3 (8 ounce) packages reduced-fat cream cheese - 1 cup Splenda sugar substitute, Granulated - 2 tablespoons all-purpose flour - 2 teaspoons vanilla - 3 eggs - 13 cup reduced-fat milk - 12 cup dulce de leche, Nestle La Lechera** Directions: - Preheat oven to 400 degrees F. - Mix crust ingredients together, and press into a 9-inch springform pan. - Place pan on a baking sheet and bake for 10 minutes. - Remove from oven and cool to room temperature. - Reset oven temperature to 325 degrees F. - Beat cream cheese, SPLENDA and flour together until well mixed and smooth. - Add vanilla and mix until smooth. - Add eggs one at a time, beating well after each addition. - Mix until smooth. - Add milk and mix until well blended. - Measure 1/2 cup of the cheesecake batter and pour into a small bowl. - Add Dulce de Leche and stir until well combined. - Pour plain batter over crust. - Top with Dulce de Leche batter by placing rounded spoonfuls over the cheesecake batter and gently swirl into plain batter with the tip of knife or spatula. - Bake 45-55 minutes or until center is almost set. - Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking). - Let cool 20-25 minutes before covering and placing in the refrigerator. - Refrigerate 4- 6 hours or overnight before serving. - Graham cracker crumbs can be replaced with crushed vanilla wafers. - *Other brands may be used. - This is the most commonly available brand.
Easy Cheese Wreath Ingredients: - 2 pkg. (40 g each) fresh rosemary sprigs - 200 g Cracker Barrel Jalapeno Cheddar Cheese, cut into 3/4-inch cubes - 200 g Cracker Barrel Marble Cheddar Cheese, cut into 3/4-inch cubes - 200 g Cracker Barrel Medium Cheddar Cheese, cut into 3/4-inch cubes - 200 g Cracker Barrel Herb & Garlic Cheddar Cheese, cut into 3/4-inch cubes - 12 Kalamata olives - 5 pimento-stuffed green olives - 2 red pepper strips Directions: - Place 10-inch circle of parchment paper on large platter. - Arrange rosemary sprigs around edge of parchment. - Top rosemary with cheese cubes and olives to resemble photo. - Add pepper strips for the ribbon.
Italian Brochettes with Angel Hair Pasta Ingredients: - 2 small japanese eggplants - 1 each zucchini - 1 each yellow crookneck squash - 1/2 pound mushrooms, button - 1 each sweet red bell peppers - 1 each sweet yellow bell peppers - 2 small red onion - 1 each fennel bulb - 1/2 pound tomatoes - 1/2 bunch thyme - 1 pinch red pepper flakes - 1/2 teaspoon salt optional - 1/2 teaspoon black pepper optional - 9 each garlic cloves - 1/4 cup vegetable stock - 1/2 cup tomato sauce - 1 pound angel hair pasta Directions: - Cut eggplant, squash and zucchini into pieces 1/4 inch thick. - Halve mushrooms and cut bell peppers into strips. - Quarter removing skins only if they are dirty. - Trim outer leaves of fennel and remove any dirt. - Slice into 8 thin wedges. - Place all vegetables into large bowl. - For the marinade, strip thyme leaves from stems, reserve stems. - In a processor, process thyme, red pepper, zest and salt and pepper. - Add garlic while machine is running. - Stop machine and add lemon juice Turn on and add vegetable broth in a slow stream. - Process 1 minute. - Pour over vegetables and allow to marinate for 15 minutes. - Preapre grill and cover to build intense heat. - Skewer vegetables. - Toss sthyme stems onto the heat shield or coals. - Place brochettes onto hot grill, cover and allw to smoke for 5 minutes. - Remove cover, turn and cook for another 3 to 5 minutes. - Meanwhile, drain marinade into a small non-reactive pot. - Add tomato sauce and heat through. - When skewers are almost done, cook pasta. - Drain and return to pot. - Pour sauce over pasta and toss to coat. - Serve with grilled vegetables.
Szechuan Shiitake Risotto Ingredients: - 2 tablespoons Szechuan peppercorns - 2 14 1/2-ounce cans beef broth - 1 ounce dried shiitake mushrooms, stemmed - 2 tablespoons (1/4 stick) butter - 1/3 cup minced shallots - 3/4 cup arborio or medium-grain white rice - 1/4 cup dry wine - 1 tablespoon low-sodium soy sauce Directions: - Heat peppercorns in medium saucepan over high heat 1 minute. - Add broth and mushrooms and bring to boil. - Cover, remove from heat and steep 30 minutes. - Transfer mushrooms to bowl. - Strain broth. - Thinly slice mushrooms. - Melt butter in heavy medium saucepan over medium heat. - Add mushrooms and shallots; saute 3 minutes. - Stir in rice. - Mix in wine and soy sauce and bring to boil. - Add all but 1/2 cup broth. - Simmer uncovered 20 minutes, stirring occasionally. - Continue cooking until rice is tender and mixture is creamy, adding remaining 1/2 cup broth if necessary to make creamy, stirring occasionally, about 5 minutes longer. - Season with salt and serve.
Linda's Fantabulously Easy Honey Glazed Carrots Ingredients: - 4 carrots, pared and sliced into 1/3 inch thick coins - 1 cup water - 1 pinch salt - 2 tablespoons unsalted butter - 3 tablespoons orange marmalade - 2 tablespoons honey - 1 teaspoon lemon juice - 1 pinch cinnamon Directions: - Cook the carrots in the water with a pinch of salt and drain, until a knife comes out easily. - Drain. - Melt the butter in a skillet and add the carrots. - Add the rest of the ingredients and cook on low heat until the sauce is as thick as you like it. - .
Hassel Vegetable Soup Recipe Ingredients: - 1 pound short ribs - 1 can whole corn - 1 can sweet peas - 1 can green beans - 3 sm. white potatoes - 1 can stewed tomatoes - 2 cans tomato paste - 4 stalks of celery - 1 sm. onion, minced - 1/2 teaspoon pepper Directions: - Boil short ribs in salted water for approximately 1 hour. - Add in canned vegetables one at a time to the soup pot. - (Don't drain the veggies.) - Simmer for 15 min. - Add in potatoes, celery, onion, stewed tomatoes, and tomato paste to soup. - Simmer for 40 min.
Thai Lime Sauce Ingredients: - 1 garlic clove, minced - 1 small shallot, minced - 1 jalapeno chile, seeded and minced - 1 teaspoon finely grated lime zest - 1 teaspoon finely grated lemon zest - 2 tablespoons fresh lemon juice - 1 tablespoon Thai fish sauce (nam pla) - 1 tablespoon smooth peanut butter - 1/4 cup coconut milk - 1 tablespoon finely chopped cilantro Directions: - In a small nonreactive saucepan, combine the garlic, shallot, jalapeno and citrus zests. - (To make the sauce with pan juices, discard the fat from the saute skillet and make the sauce in the pan.) - Cook over moderate heat fro about 1 minute, whisking quickly to release the flavors; don't stand over the pan or the chile fumes may make you cough. - Stir in 1/2 cup of water and reduce the heat to moderately low. - Add the lemon juice and fish sauce and simmer gently for 1 minute. - Whisk in the peanut butter and coconut milk and simmer until thickened and flavorful, about 2 minutes. - Add the cilantro. - taste and add more fish sauce if needed.
Taco Seasoning Ingredients: - 1 lb ground beef - 1 cup water - 12 teaspoon garlic powder - 14 teaspoon onion powder - 12 teaspoon dried oregano - 12 teaspoon ground cumin - 14 teaspoon paprika - salt - black pepper - cayenne pepper - jalapeno, flakes Directions: - Brown the beef. - Add seasoning. - Add .5-1 cup of water. - Simmer for 30 minutes or until most water is dissolved.
Italian Chopped Salad for Two Ingredients: - 3 cups chopped romaine lettuce - 3/4 cup chopped cooked chicken breasts - 1 tomato, chopped King Sooper's 1 lb For $0.99 thru 02/09 - 1/2 cup cooked fusilli pasta - 1/2 cup chopped cauliflower Safeway 1 lb For $1.99 thru 02/09 - 1/2 cup chopped yellow peppers Target 1 pkg For $2.99 thru 02/06 - 1/4 cup KRAFT Shredded Italian* Five Cheese Blend - 1/4 cup KRAFT Lite Zesty Italian Dressing - 2 Tbsp. KRAFT Grated Parmesan Cheese Directions: - Combine all ingredients except Parmesan in large bowl. - Sprinkle with Parmesan just before serving.
New Orleans Jumbles Ingredients: - 1 cup butter - 1 cup sugar - 14 teaspoon salt - 3 cups flour - 1 egg, well beaten - grated rind of one orange Directions: - Preheat oven to 350F and lightly grease a cookie sheet. - Sift flour. - Cream butter, sugar, salt and orange rind until fluffy. - Add flour, working it thoroughly into the dough. - Sprinkle counter with sugar and roll small, log-shaped pieces of dough; join ends to make rings 1 1/2" across. - Bake approximately 8-10 minutes or until golden.
Cocoa Chocolate Chip Cookies Ingredients: - 1 cup salted butter (8 ounces) - 34 cup dark brown sugar, packed - 14 cup cocoa - 1 teaspoon vanilla extract - 2 cups cake flour - 2 cups semi-sweet chocolate chips Directions: - Place butter in a microwave safe bowl and microwave on high for 15-30 seconds, or until just melted. - Stir in brown sugar, cocoa and vanilla. - Mix well. - Stir in cake flour. - Stir in chocolate chips. - Cover with plastic wrap and chill 1 hour, or until firm. - Preheat oven to 350F - Break off small pieces of dough and form into balls. - Place on ungreased baking sheets. - Bake for 12-15 minutes, or until firm but not browned. - Cool on baking sheets 5 minutes, then remove to rack to cool completely.
Sun-Dried Tomato Ketchup Ingredients: - 1 cup apple juice - 1/2 cup oil-packed sun-dried tomatoes, drained - 1/4 cup brown sugar - 1/4 cup cider vinegar - Pinch of ground cloves - Pinch of ground ginger - Pinch of cayenne - 1/2 small yellow onion - 1 garlic clove - Salt Directions: - Combine the apple juice, tomatoes, brown sugar, vinegar, cloves, ginger, cayenne, onion and garlic in a blender and blend until fairly smooth. - Transfer the mixture to a medium saucepan. - Season with salt and simmer over moderate heat, stirring occasionally, until very thick and slightly darkened, about 15 minutes.
Passover Granola Ingredients: - 2 cups matzoh farfel - 12 cup walnuts, chopped - 23 cup honey - 14 teaspoon cinnamon - 12 cup raisins - 14 cup pitted dates, sliced - 14 teaspoon salt Directions: - Preheat the oven to 325 degrees F. - Place all the ingredients in a large bowl, stirring with a spoon until well mixed. - Using a non-stick shallow baking pan, spread the mixture evenly inside. - Bake for 90 minutes, until the mixture browns. - Watch carefully after 1 hour to make sure it does not get too brown. - Cool and store in a airtight container.
Pistachio and almond nut butter recipe Ingredients: - 100 g (3.5oz) Pistachios, roasted and shelled - 100 g (3.5oz) Almonds, blanched - 3 tbsp Groundnut oil Directions: - Grind the nuts without the oil in a food processor for five minutes or until the nuts form a smooth paste. - Add the oil to taste, I like mine to be quite spreadable so add three tablespoons - you might want to play with yours to get it as you like it. - Sterilise the jar and lid by boiling for fifteen minutes. - Pour the butter into the jar and keep refrigerated.
Simple Salsa Ingredients: - 1 gallon fresh tomato - 8 -10 fresh jalapenos, chopped - 2 teaspoons cumin - 2 teaspoons salt - 1 teaspoon garlic powder Directions: - Plunge tomatoes in boiling water for one minute. - Remove and let cool till you can handle them comfortably. - Core, peel, chop and place in large pot (a dutch oven works great). - Dice jalapenos and add to tomatoes. - Wear gloves if your hands are sensitive to peppers. - Add cumin, salt and garlic powder. - Bring to a boil. - Reduce heat and simmer, stirring often, till reduced almost by half. - This will take 1 - 1 1/2 hours. - Let cool and place desired amount in freezer bags. - Place in freezer.
Shrimp with Red Pepper Cream Sauce Ingredients: - 1/4 cups Light Cream - 1 teaspoon Cornstarch - 1/4 cups Roasted Red Peppers (From A Jar) Diced - 2 sprigs Fresh Chopped Chives - 8 ounces, weight Large Shrimp (I Use Fresh From Seafood Market, Shelled, Deveined) Can Use Frozen Thaw First - Drizzle Of Olive Oil - 1/2 whole Fresh Lemon (juice Only) Directions: - Coat a grill or griddle pan with cooking spray and heat to medium. - In a saucepan add light cream and stir in cornstarch with a whisk to incorporate, add diced peppers, chives and cook for 6 minutes on medium high heat. - Lower heat on stove top while you grill the shrimp. - (The red pepper sauce will thicken). - Add shrimp to a platter drizzle with olive oil and lemon juice from fresh lemon half, toss gently with clean hands. - Add Shrimp to the grill/griddle pan and cook 2-3 minutes per side. - Plate the shrimp on a bed of rice if desired and ladle red pepper cream sauce over the top. - I hope you enjoy this dish as much as we do!
Crockpot Sweet and Sour Meatballs Ingredients: - 2 pounds meatballs pre-cooked, frozen turkey meatballs (or beef) - 12 ounces chili sauce - 16 ounces cranberry sauce whole berry - 2 tablespoons dijon mustard - 1 tablespoon brown sugar - 1 teaspoon vinegar Directions: - Place meatballs in a Crockpot or slow cooker. - Pour remaining ingredients over meatballs. - Stir. - Cover, and cook 3 hours on HIGH or 4 to 6 hours on LOW. - No slowcooker? - Whisk together chili sauce, cranberry sauce, Dijon mustard, brown sugar and vinegar in a large sauce pan over medium-low heat. - Add meatballs, and simmer for 20 minutes or until meatballs are warmed through.
Turkey Piccata Ingredients: - 4 whole Turkey Cutlets - 1- 1/2 Tablespoon Olive Oil - 1/2 cups Flour (for Dredging) - 1 pinch Salt To Taste - 1 pinch Pepper To Taste - 1/2 cups Chicken Broth - 2 Tablespoons Lemon Juice - 1 Tablespoon White Wine (optional) - 1/2 cloves Garlic, Optional - 1 teaspoon Parsley Directions: - In a large skillet, heat the olive oil. - Place flour in a pan and add salt and pepper to taste and mix well. - Dredge turkey cutlets in the flour mixture and place in skillet in hot oil. - Saute turkey over high heat, about 3 minute on each side, or until golden brown. - Remove from the pan and set aside while you make the sauce. - Add the chicken broth to the pan and stir with a wooden spoon to deglaze the bottom of the pan and get up the yummy brown bits. - Cook until the broth has reduced by half. - Add the lemon juice, wine, and garlic if using. - Add turkey back to the pan and baste with sauce. - Serve the cutlets over angel hair pasta and pour the sauce over the turkey. - Sprinkle with parsley and serve.
Pastry Cheese Ball Ingredients: - 2 pepperidge farms patty shells - 7 ounces gouda cheese, in a ball - 1 egg, beaten Directions: - Thaw patty shells and roll into an 8-inch circle. - Remove the wax coating on the cheese; cover the cheese with the pastry and seal the edges well. - Refrigerate for several hours. - Glaze with the beaten egg. - Bake at 400F for 10 minutes, then reduce to 350F and bake for 10 minutes more. - Remove from oven and let stand for 30 minutes. - Serve with crackers.
Spice-roasted Tofu Fillets with Jade Pesto Ingredients: - 2 16-oz. pkg. extra-firm tofu, drained, rinsed, and cut into 3 slabs each - 1/2 cup soybean oil - 6 Tbs. dry southwest, jerk, or Cajun spice blend - 4 Tbs. tamari or low-sodium soy sauce - 4 tsp. toasted sesame oil - 6 cups loosely packed fresh basil leaves - 2 cups loosely packed cilantro leaves - 4 whole green onions, chopped ( 1/2 cup) - 1/2 cup soybean oil - 4 Tbs. peeled and chopped fresh ginger - 4 small cloves garlic - 2 tsp. rice wine vinegar - 2 tsp. prepared wasabi, optional - 18 tsp. white pepper Directions: - To make Tofu Fillets: - Place tofu slabs in large shallow dish. - Whisk together soybean oil, spice blend, tamari, and sesame oil. - Pour over tofu slabs, and chill 1 hour, or overnight. - Preheat oven to 400F. - Coat baking sheet with cooking spray, and arrange tofu slabs on prepared baking sheet. - Bake tofu 12 minutes, or until beginning to brown. - Remove, and cool. - To make Pesto: - Puree all ingredients with 1/2 cup water in food processor or blender until smooth. - Slice each tofu slab into 2 triangles. - Top with Pesto.
Scallop Ceviche Ingredients: - 1 1/4 pounds very fresh scallops - Salt - 1 cup lime juice (about 8 limes) - 1 tomato - 1 small red onion, finely chopped - 2 jalapeno or serrano chilies, thinly sliced - 6 to 8 sprigs cilantro, chopped, plus more for garnish - 1 head romaine lettuce - 1 avocado - Lime wedges Directions: - Slice the scallops horizontally into 2 or 3 disks about 1/4 inch thick. - Cut the disks into 1/4-inch sticks and the sticks into 1/4-inch dice. - Put the diced scallops in a nonreactive dish and season well with salt. - Cover with 3/4 cup lime juice and refrigerate for 2 hours, until the lime juice has cooked the scallops. - Meanwhile, peel and seed the tomato and cut into 1/4-inch dice. - When the scallops are cooked, drain off and discard the lime juice. - Add the diced tomato, chopped onion, sliced chilies, chopped cilantro, and remaining 1/4 cup lime juice. - Marinate, refrigerated, for a couple of hours. - To serve, wash and dry the prettiest romaine leaves, make a nest with them, and arrange the ceviche over it. - Garnish with slices of avocado, cilantro sprigs, and lime wedges. - Serve with tortilla chips.
Stacked Baked Crab Sticks, Corns and Cheese Ingredients: - 2 tbsp or less Frozen corns - 2 Crab sticks - 1 Sliced cheese - 1 as required Salt and pepper - 1 as required Dried parsley Directions: - Cut the crab sticks into small pieces and quarter the sliced cheese. - Fry the crab sticks and corn kernels and season with salt and pepper. - Divide into 4 portions. - Put 1/4 of Step 2 into a paper cup and lay a sliced cheese on top. - Put another 1/4 of Step 2 and lay another sliced cheese on. - Repeat. - The residual heat from the fried crab sticks and corn will melt the cheese.
Lamb Meatballs with Fresh Mint and Cheesy Mashed Potatoes Ingredients: - 2 cups salsa - 2-1/2 cups water, divided - 1 pkg. (120 g) Stove Top Stuffing Mix for Chicken - 2 lb. (900 g) extra-lean ground lamb - 1 onion, finely chopped - 2 eggs - 1/2 cup chopped fresh mint - 1/2 cup chopped fresh cilantro - 2 cloves garlic, minced - 1 cup Cracker Barrel Shredded Double Cheddar Cheese - 4 cups hot cooked mashed potatoes Directions: - Bring salsa and 2 cups water to boil in large saucepan, stirring occasionally. - Meanwhile, mix stuffing mix, meat, onions, eggs, mint, cilantro, garlic and remaining water in large bowl. - Shape into 24 balls, about 1/4 cup each. - Drop meatballs gently into boiling salsa mixture; cover. - Simmer on medium heat 18 to 20 min. - or until meatballs are done (165F). - Stir cheese into mashed potatoes just before serving; top with meatballs.
Chorizo Cornbread Stuffing Ingredients: - 15 -16 ounces uncooked chorizo sausage - 12 cup butter - 2 large onions, chopped (2 cups) - 2 large granny smith apples, cored and chopped (2 cups) - 34 cup chopped celery - 2 garlic cloves, minced - 1 (16 ounce) packagecorn bread stuffing mix - 1 cup dry-roasted salted pistachio nut - 34 cup dried cranberries - 1 (14 ounce) can reduced-sodium chicken broth - 2 eggs, lightly beaten Directions: - Preheat oven to 350F Grease twelve 8- to 10-ounce casseroles or a 13x9x2-inch baking pan or dish; set aside. - In a large skillet cook sausage 10 to 15 minutes until cooked through, stirring to break up sausage; drain off fat. - Transfer sausage to bowl, set aside. - Carefully wipe out skillet. - Melt butter in the skillet over medium heat. - Add onions, apples, celery, and garlic. - Cook in hot butter 10 to 15 minutes or until tender, stirring occasionally. - Add apples, cook and stir 2 minutes. - Add vegetable mixture, stuffing mix, nuts, and cranberries to sausage in bowl; toss to combine. - In medium bowl combine broth and eggs; add to sausage mixture. - Toss to combine. - (For moister stuffing, add 1/2 cup water.) - Transfer to prepared dish or pan. - Cover, bake 20 minutes for individual casseroles (35 minutes for large). - Uncover, bake 10 to 15 minutes more or until heated through (165F) and top is lightly browned. - Makes 12 servings.
Watermelon Margarita Ingredients: - 3 cups chopped watermelon - 10 limes - 13 cup sugar - 2 cups ice - 1 cup tequila - 12 cup triple sec Directions: - In a blender combine watermelon, juice of limes, sugar and ice cubes. - Blend until smooth. - Add tequila and triple sec and pulse to blend. - Pour margaritas over ice and serve.
Seared Tuna Salad With Anchovy Tomato Sauce Ingredients: - 10 small new potatoes - 1 teaspoon olive oil - 1 pound tuna steak, cut into 1-inch pieces - 2 tomatoes, cored and cut into wedges - 4 cups cleaned spinach leaves - 23 cup tomato juice - 3 anchovy fillets - 4 cloves roasted garlic, peeled - 18 teaspoon salt, plus more to taste - Freshly ground pepper to taste Directions: - Place the potatoes in a medium-size saucepan and cover with cold water. - Cook over medium heat until tender, about 12 minutes. - Drain, let cool and cut into quarters. - Set aside. - Heat a large, heavy-bottomed nonstick skillet over medium heat. - Add the olive oil. - Add the tuna, sear on all sides, about 3 minutes. - Set aside. - Toss the potatoes, tomatoes and spinach together. - Combine the tomato juice, anchovy fillets, roasted garlic, salt and pepper to taste in a blender. - Blend until smooth. - Divide the salad among 4 plates. - Top each with some of the tuna. - Drizzle the sauce over all and serve immediately.
Beef With Surprise Marinade Recipe Ingredients: - 4 tsp cumin - 2 tsp chili pwdr - 1/8 tsp cinnamon - 1/4 c. extra virgin olive oil - 1/4 c. fresh lime juice - 1/4 c. balsamic vinegar - 2 Tbsp. molasses - 2 Tbsp. minced fresh oregano or possibly 1 tsp dry - 1 Tbsp. chopped garlic - 1 1/2 lb beef flank or possibly top round steak or possibly pork tenderloins curly endive radishes or possibly other greens for garnish Directions: - Cooking the spices, even for a few seconds, helps reduce their rawness. - Your guests will never guess the ingredients in the marinade- -it tastes sweeter than you might expect. - Marinade: Combine cumin, chili pwdr and cinnamon in small saucepan. - Cook over high heat till fragrant, 40 seconds. - Whisk in oil, lime juice, vinegar, molasses, oregano and garlic. - Pour marinade over meat in shallow dish, turning to coat. - Cover and chill 4 hrs or possibly overnight. - Remove meat from refrigerator 30 min before grilling. - Prepare grill. - Remove meat from marinade. - Grill beef over medium coals, basting occasionally, 7 to 8 min per side for medium-rare, pork 12 to 15 min, till meat thermometer inserted in thickest part reaches 160 degrees. - Let stand 5 min. - Slice thin across the grain. - Serve with a black bean salsa.
Tuscan Pork Chops Ingredients: - 4 thick pork chops - 8 garlic cloves, peeled and sliced - 4 carrots, peeled and sliced thickly - 6 potatoes, peeled and quartered - 2 onions, peeled and sliced thickly - 6 fresh sage leaves - 3 large rosemary sprigs - 34 cup olive oil - salt & pepper Directions: - Layer the potatoes,garlic, onions, & carrots in a roasting pan. - Top with the pork chops and season well.Scatter the sage leaves and rosemary over the top and pour the olive oil over the whole thing. - Bake in a 375 degree oven until the vegetables are browning and the pork chops are tender, approx one hour.
Greek Potatoes (From the Oven) Ingredients: - 1 kg dirty potato - 14 cup olive oil - 13 cup lemon juice - 1 teaspoon dried oregano - 2 tablespoons fresh parsley leaves - 2 minced garlic cloves - 1 cup vegetable stock - salt - pepper Directions: - Preheat oven to 180 degrees celcius. - Peel and wash potatoes and cut them into cubes (approx 4x4 cm). - Place them in an oven tray and sprinkle some salt over them. - Mix together oil, lemon juice, oregano, parsley, garlic, pinch of salt and pepper. - Pour this mixture over the potatoes, making sure the garlic and parsley is spread evenly over the dish. - Pour 1/2 the stock over the potatoes. - Place them in the oven. - Stir them every 20 minutes and add the remainder of stock little by little as necessary. - Keep doing this until the potatoes are really soft and they have absorbed all the stock. - They shouldn't be at all crispy. - Depending on how your oven works cooking time should be 1.5 to 2.5 hours, but check them yourself with a fork. - If you run out of stock and need to cook them some more feel free to add more stock/oil. - OPTION: Squeeze some extra lemon juice and crumble fetta cheese over the top of the potatoes before serving.
Buttercream Frosting Ingredients: - 1/2 cup butter - 1/2 cup shortening - 1 tsp vanilla extract - 2-3 tbsp milk - 1 lb powdered sugar Directions: - Mix wet ingredients - Mix in powdered sugar - Add coloring if desired
Beer Can Date Bread Recipe Ingredients: - 8 x Empty beer cans - 2 Tbsp. Soda - 1 c. Dates - 2 c. Beer - 3 Tbsp. Butter - 1 c. Maple syrup - 1 Tbsp. Vanilla - 2 x Large eggs - 4 c. Whole wheat pastry flour - 1 c. Pecans Directions: - Remove tops from beer cans with can opener; lightly oil insides. - Sprinkle soda on dates. - Heat beer to boiling and pour over date/soda mix; set aside to cold. - Cream together butter, maple syrup, vanilla, and Large eggs. - Stir in flour. - Add in nuts and cooled date mix. - Spoon batter into cans, filling only 1/2 full. - Bake with cans standing up on cookie sheet, at 350 degrees for 15-30 min; look for tops to split and test for doneness. - Don't cut bread for 1 day; bread may break up, if it is sliced while still hot. - Makes 8 small loaves
Spaghetti Squash with Fresh Veggies and Homemade Pesto! Ingredients: - 13 cups Walnuts, Chopped - 1/2 cups Extra Virgin Olive Oil - 2 cups Fresh Basil Leaves, Chopped - 13 cups Parmesan Cheese - 2 Tablespoons Lemon Juice - 2 cloves Garlic, Minced - 2 dashes Salt And Pepper - 1 whole Medium Spaghetti Squash, Halved And Seeded - 1 Tablespoon Extra Virgin Olive Oil - 1 whole Onion, Chopped - 1 cup Chopped Mushrooms - 3/4 pounds Asparagus, Cut Into Thirds - 2 dashes Salt And Pepper Directions: - To prepare the pesto, place walnuts, oil and basil leaves into a blender or food processor. - Pulse on low until creamed. - Add in cheese, lemon juice and garlic cloves and continue to pulse until mixture is creamy and mixed. - Add salt and pepper to taste. - Cover and chill in the fridge. - To prepare the dish, preheat the oven to 375 F. Place the squash flesh side down in a jelly roll pan. - Fill the pan with 1/2 inch of water. - Bake squash for at least 35 40 minutes, or until you can easily pull the noodles out with a fork. - When done, remove from the oven and let the squash cool for 5 minutes. - While squash bakes, prepare veggies. - Heat olive oil in a medium pan over medium high heat. - Add onions and cook until just translucent, about 3 minutes. - Add in mushrooms and asparagus and cook until asparagus is soft, about 5 more minutes. - Remove from heat. - Once squash has cooled, carefully pull the flesh out of the skin using a fork (this will give you the noodles). - Place the squash noodles in a bowl. - Add in the veggies and mix up with tongs. - Add 1 2 tablespoons of pesto, stir and enjoy!
Honey Cream Mousse Ingredients: - 12 cup honey - 3 eggs, beaten - 2 cups heavy cream Directions: - In a small saucepan or a double boiler, combine the honey and eggs over very low heat, whisking until the mixture is thick and bubbling. - Remove from the heat and let cool to room temperature. - In a large bowl, beat the cream until soft peaks form. - Slowly beat in the honey mixture, continuing to beat until well mixed and stiff peaks form. - Serve, or cover and chill until ready to serve.
Ail Ou Echalotes Confits (Garlic Or Shallots In Duck Fat) Recipe Ingredients: - 12 x Shallots - 2 c. Graisse de canard (rendered duck fat) - 1 tsp Quatre epices (5 spices) - 1/4 tsp Pepper, Black, grnd Directions: - 1. - Peel the garlic and cut off any green sprouts within. - If using shallots, cut off both ends before peeling. - Heat the duck fat in a small saucepan over medium flame. - 2. - When the fat is hot, add in the garlic or possibly shallots, the quatre epices, and the grnd pepper. - Cook till they are soft, about 20 min for the garlic and 30 min for the shallots. - 3. - Remove them from the fat with a slotted spoon and cold on paper towels. - If they are not used immediately, they can be refrigerated in a small container for several days. - Don't cover them with fat. - Yield - 6 servingsas a garnish. - [ Original recipe from "Foie Gras, Magret And Other Good Food
Chocolate Cupcakes Ingredients: - 150 g sweet butter or 150 g salted butter - 12 teaspoon salt (omit if using salted butter) - 150 water - 35 g cocoa powder - 170 g cake flour - 2 teaspoons baking powder - 150 g sugar - 2 eggs - 1 teaspoon vanilla extract Directions: - Preheat the oven to 180 degrees Celcius. - Line 12 muffin or cupcake tins with paper cups. - Combine butter, salt (if using) and water in a small saucepan until butter has melted and mixture is about to boil. - Whisk in cocoa until well combined. - set aside to cool. - Sift flour, baking powder and sugar together into a bowl. - Set aside. - Beat eggs and vanilla essence together and pour into the cooled cocoa mixture. - Mix into the dry ingredients until well combined. - Fill tins 1/2 to 2/3 full. - Bake for 20-25 minutes, or until a toothpick comes out clean. - :).
Spicy Pumpkin Pudding Ingredients: - 1 cup skim milk - 13 cup orange juice - 2 tablespoons cornstarch - 1 egg - 14 cup firmly packed brown sugar - 34 cup cooked mashed pumpkin - 1 teaspoon pumpkin pie spice - 1 dash salt Directions: - Pour milk into a 1-qt casserole. - Microwave, uncovered, at High 3 minutes. - Remove from microwave. - Add orange juice and remaining ingredients; stir with a wire whisk. - Cover with heavy-duty plastic wrap and microwave at High 4 minutes. - Remove from microwave and uncover; stir well. - Pour mixture evenly into individual dessert dishes. - Chill thoroughly.
Tuna Salad with Olive Oil Mayo Ingredients: - 1-1/2 gal. chunk light tuna in water, drained, flaked - 2-1/4 qt. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise - 3 cups celery, diced - 1-1/2 cups sweet onions, diced Safeway 1 lb For $1.49 thru 02/09 - 1-1/2 cups red peppers, small dice - 3/4 cup curly-leaf parsley, chopped - 1 Tbsp. black pepper - 1-1/2 tsp. celery salt Directions: - Combine all ingredients; cover. - Refrigerate several hours until chilled.
Creamy Layered Pumpkin Pie Ingredients: - 4 oz (112 grm). soft cream cheese - 1 tbsp (15 ml) milk - 1 tbsp (15 ml) sugar - 1-1/2 cups (350 ml) cool whip - 1 graham cracker crust - 1 cup (225 ml) cold milk - 2 3 oz (84 grm). packages instant vanilla pudding - 16 oz (448 grm). canned pumpkin - 1 tsp (5 ml). cinnamon - 1/2 tsp (2 ml). ginger - 1/4 tsp (1 ml). cloves - Cool Whip - Chopped Pecans, Optional Directions: - In a medium deep mixing bowl, beat cream cheese, milk, and sugar. - Add cool-whip to the cream cheese mixture. - Spread into graham cracker crust. - Combine milk and pudding in a larger mixing bowl and on a low speed, beat until thick. - Add the canned pumpkin and spices and mix well. - Spread the pumpkin mixture over cheese layer. - Refrigerate at least 4-6 hours. - Top with Cool whip and sprinkle with chopped pecans if you wish.
Butterless Sponge Cake Ingredients: - 5 eggs - 125 gms sugar - 125 gms flour - 1 tsp vanilla - 1 tsp baking powder (optional) Directions: - beat the eggs, sugar and vanilla until volume is raised and its fluffy - add the flour in two to three shifts siffting each time - with a light hand combine the flour and baking powder making sure you dont loose the volume - preheat oven to 180c - grease pan with oil and place baking sheet or butter paper - pour out the batter into the pan and bake for 28-30 minutes - when done cool for a few minutes and then carefully take out the ready sponge and remove the paper - then cool on wire rack and use the spong any way in any recipe u like
Easy Au Gratin Potatoes Recipe Ingredients: - 2 lbs. frzn hash browns, thawed - 1 sm. onion, diced - 1 can cream of chicken or possibly mushroom or possibly celery soup - 1 pt. lowfat sour cream - 2 tbsp. butter - 8 ounce. cheddar cheese, grated - Salt, pepper, parsley to taste Directions: - Mix all ingredients thoroughly. - Top with crushed potato chips or possibly bread crumbs. - Bake at 350 degrees for one hour.
Cookies Ingredients: - 1 12 bananas - 12 cup applesauce - 1 teaspoon vanilla - 12 cup brown sugar - 1 cup all-purpose flour - 1 12 teaspoons baking powder - 1 dash salt - 1 teaspoon cinnamon - 1 dash nutmeg - 34 cup oatmeal - 2 tablespoons raisins (optional) Directions: - Blend wet ingredients in a blender. - mix wet and dry ingredients. - stir in oatmeal(raisins too if you want). - drop by generous spoonfuls onto a cooking sprayed cookie sheet. - bake at 350 for 20-30 minutes.
Creamed Cucumbers Ingredients: - 2 each cucumbers - 2 tablespoons butter - 2 tablespoons flour, all-purpose - 1/2 teaspoon salt - 18 teaspoon paprika - 1 cup milk Directions: - Cook cucumbers in boiling salted water until tender, about 10 minutes. - Melt butter in saucepan. - Mix in flour, salt, pepper, paprika. - Stir in milk until it boils and thickens. - Add cucumbers and mix well. - Serve.
Cranberry Apple Bread Ingredients: - 2 cups flour - 34 cup sugar - 3 teaspoons baking powder - 12 teaspoon baking soda - 12 teaspoon salt - 34 teaspoon cinnamon - 12 cup chopped walnuts - 2 tablespoons grated orange peel - 1 cup chopped cranberries - 23 cup peeled diced apple - 1 egg - 1 cup applesauce - 2 tablespoons melted butter - 2 teaspoons grated orange peel - 2 tablespoons orange juice - 2 tablespoons sugar Directions: - Mix all the dry ingredients together in a large bowl. - Add walnuts, orange peel, cranberries, and apple. - Stir to coat with flour. - Add egg, applesauce, and butter. - Stir just until moistened. - Spoon into greased loaf pans and bake in a 350 degree oven. - For a 9 inch loaf bake for 45 to 50 minutes. - For three 5 inch loaves bake for 30 to 35 minutes.
Salmon Fillets With Bok Choy Ingredients: - 4 salmon fillets - 2 garlic cloves, crushed - 1 teaspoon grated lime rind - 1 cm fresh ginger, grated finely - 20 g butter - 1 tablespoon peanut oil - 8 baby bok choy, halved - 13 cup sweet chili sauce - 14 cup lime juice - 2 tablespoons fresh coriander, chopped incl. the roots Directions: - Rub garlic & ginger on salmon. - cook in butter and oil. - Remove from heat and keep warm. - Add baby bok choy, smeet chili sauce, lime juice and rind. - Saute bok choy for a few minutes until it is to your liking. - Add salmon fillets and coriander and heat through.
spaghetti con funghi Ingredients: - 3 clove garlic - 1 onion - 1/4 bunch parsley - 3 dash olive oil - 5 slice ham or chorizo or bacon - 2 dash sherry - 10 mushrooms - 1 bunch spaghetti - 1 tsp dried oregano Directions: - heat olive oil in large frying pan or wok and fry onion on low heat - after 2minutes add garlic and stir into onion - boil water for spaghetti adding a dash of olive oil. - once boiled lower heat and add spaghetti - add ham and mushroom to frying pan and stir for 2 minutes before adding mushroom and oregano - add sherry and finely chopped parsley and stir thoroughly to mix ingredients. - once spaghetti is ready, add to mixture and ensure mix to ensure ingredients are evenly spread - serve on a plate and garnish with a sprig of fresh parsley
Minestrone Soup (Crock Pot / Slow Cooker) Ingredients: - 1 lb beef shank or 1 lb beef stew meat - 6 cups water - 1 onion, chopped - 1 teaspoon salt - 1 teaspoon thyme - 2 tablespoons minced parsley - 14 teaspoon black pepper - 1 (16 ounce) can tomatoes, cut up - 1 zucchini, thinly sliced - 1 (16 ounce) can garbanzo beans, drained - 2 cups chopped cabbage - 1 cup small elbow macaroni, uncooked - 14 cup grated parmesan cheese Directions: - In a crock pot, combine beef with water, onion, salt, thyme, parsley, pepper, and tomatoes. - Cover and cook on low for 7 to 9 hours. - Remove beef bones (if using beef shank); cut up meat and return to pot. - Turn control to high. - Add zucchini, beans, cabbage, and macaroni. - Cover and cook on high for 30-45 minutes or until the macaroni/vegetables are tender. - Sprinkle with cheese.
Pennsylvania Dutch Funnel Cakes Recipe Ingredients: - 3 Large eggs - 1/4 c. sugar - 2 c. lowfat milk - 1/2 teaspoon salt - 2 tbsp. baking pwdr - 3-4 c. flour - Vegetable oil - Confectioners' sugar Directions: - Beat Large eggs lightly. - Stir in the sugar and lowfat milk. - Combine the salt, baking pwdr, and half of the flour and add in to the lowfat milk mix. - Beat till the batter is smooth. - Continue adding small amounts of flour till the batter is just thick sufficient to run through a funnel. - Pour batter through the funnel into warm oil (375 degrees), making spirals and other designs. - Control the amount of batter with your finger tip. - Brown on one side. - Turn and brown on the other side. - Serve warm, sprinkled with confectioners' sugar.
Banana Cake Ingredients: - 3 tablespoons lemon juice - 23 cup milk - 1 12 cups self-raising flour - 1 cup sugar - 1 12 teaspoons bicarbonate of soda - 1 12 teaspoons salt - 280 g butter, softened - 3 large bananas, mashed - 3 eggs - 23 cup walnuts, chopped - 1 teaspoon cinnamon - 1 teaspoon nutmeg Directions: - Grease and flour two 23cm round tins or 1 large roasting dish. - Set oven to 180C (355F). - Combine the milk and lemon juice and set aside for it to curdle slightly. - Sift flour, cinnnamon and nutmeg into a large bowl. - Add sugar, bicarb and salt. - Add the mashed bananas ,butter and milk. - Mix well with electric beaters on low speed. - Add the eggs and beat for 2 minutes until combined, stir in walnuts. - Divide mix into the tins and bake for 35-45 minutes for the two tins or 45-50 for the one tin. - Cool on wire rack. - To serve dust with icing sugar.
Homemade Vanilla Ice Cream Recipe Ingredients: - 5 or possibly 6 Large eggs - 1 3/4 c. sugar - 1 1/2 cans evaporated lowfat milk - 2 tbsp. vanilla Directions: - Mix and pour in freezer. - Add in sweet lowfat milk to make 1 gallon. - Freeze.
Bacon-Wrapped Baked Eggs Ingredients: - 12 slices bacon, thick cut - 2 tablespoons butter - 2 tomatoes, seeded and diced - 4 green onions, thinly sliced - 14 cup white cheddar cheese, grated - 14 cup monterey jack cheese, grated - 8 large eggs - 1 teaspoon dried oregano - 12 teaspoon salt - 12 teaspoon pepper Directions: - Preheat oven to 425 F (225 C). - Heat large skillet over medium heat, add bacon; cook intil lightly browned, but not crisp. - Remove bacon, let drain on paper towels. - Lightly butter 4, 1 & 1/4 cup ramekins. - Line the inside of each ramekin with 2 pieces of bacon, forming a cricle. - Place an additional piece of bacon in the bottom, cutting to fit. - Equally divide tomatoes and green onions among the 4 ramekins. - Crack 2 eggs in each cup, season with salt, pepper and oregano. - Combine cheeses and divide equally among cups. - Place ramekins on a rimmed baking sheet and place in oven for about 20 minutes, or until eggs are set. - Run a sharp knife arounf the edge of the cups; tilt cups and slide bacon and eggs onto plates and serve.
G-Nut Special Sauce and Sweet Potatoes Ingredients: - 1/2 cup low-sodium vegetable broth - 2 1/2 Tbs. smooth peanut butter - 2 tsp. tomato paste - 1 tsp. lemon juice - 1 clove garlic, minced (1 tsp.) - 2 medium sweet potatoes - 2 tsp. peanut oil - 1 medium onion, minced (about 1 1/4 cups) - 1/2 cup cooked chickpeas - 1 5-oz. pkg. fresh spinach - 1 tsp. ground cumin - 1/2 tsp. lemon juice - 1/4 tsp. salt - 1/4 tsp. turmeric - 1/4 cup roasted, salted peanuts Directions: - To make G-Nut Special Sauce: Combine broth, peanut butter, tomato paste, lemon juice and garlic in small pan, and simmer over low heat 1 to 2 minutes. - Poke holes all over sweet potatoes with fork. - Microwave on high 7 to 10 minutes, or until soft; let cool in microwave. - Meanwhile, heat oil in large skillet over medium heat. - Saute onion 4 minutes, or until beginning to brown. - Add chickpeas, and saute 2 minutes more. - Stir in spinach, reduce heat to low, and simmer 3 to 5 minutes, or until spinach is wilted. - Scoop sweet potato flesh into bowl, and mash with cumin, lemon juice, salt and turmeric. - Ladle sweet potato mixture into two bowls. - Top with chickpea-spinach mixture, and cover with G-Nut Special Sauce. - Garnish with peanuts, and serve warm.
Chicken and Penne di Genoa Ingredients: - 3 cups penne pasta, uncooked - 1/4 cup flour - 1 tsp. dried basil leaves - 4 small boneless skinless chicken breasts (1 lb./450 g) - 2 Tbsp. extra virgin olive oil - 1 jar (650 mL) Classico di Genoa Tomato & Pesto Pasta Sauce Directions: - Cook pasta as directed on package, omitting salt. - Meanwhile, combine flour and basil in shallow dish. - Add chicken, 1 piece at a time, to flour mixture; turn until evenly coated with flour. - Shake chicken gently to remove excess flour. - Heat oil in large skillet on medium heat. - Add chicken; cook 2 to 3 min. - on each side or until golden brown on both sides. - Pour pasta sauce over chicken; cover. - Simmer on medium-low heat 10 min. - or until chicken is done (165 degrees F). - Drain pasta; serve with chicken and sauce.
Creamy Skillet Cabbage with Bacon Ingredients: - 1/2 cup KRAFT Zesty Italian Dressing - 6 slices OSCAR MAYER Bacon, chopped Rite Aid 2 For $7.00 thru 02/06 - 1 medium onion, chopped (about 1 cup) King Sooper's 1 lb For $0.99 thru 02/09 - 8 cups shredded green cabbage (about 1 small head) - 2 cups shredded red cabbage - 1 cup chicken broth - 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream - 1/2 cup PLANTERS Dry Roasted Peanuts, coarsely chopped Rite Aid Buy 1 Get 1 Free thru 02/06 Directions: - Heat dressing in large skillet on medium-high heat. - Add bacon and onion; stir. - Cook 5 to 7 min. - or until bacon is cooked and onions are tender, stirring occasionally. - Add cabbage and broth; stir. - Cook 10 min. - or until cabbage is wilted, stirring occasionally. - Remove from heat. - Stir in sour cream; top with peanuts.
Chocolate Malt Cake Ingredients: - 2 cups instant malted milk powder - 1 12 cups self raising flour - 34 cup cocoa - salt (pinch) - 3 eggs - 1 12 cups caster sugar - 23 cup vegetable oil - 2 teaspoons vanilla extract - 1 12 cups milk - 280 g malted milk balls (2 x 140g packets of matlesers) - 1 12 cups cream - 400 g dark chocolate (chopped) Directions: - Preheat oven to 180C. - Prepare 2 x 20cm square tins/baking pans with oil and flour - grease tins with oil and sprinkle flour on and coat by turning pan till it coats the pan. - Combine the malted milk powder, flour, cocoa and a pinch of salt. - Combine the eggs, sugar, oil and vanilla and whisk to combine. - Stir into the flour mixture and add the milk. - Divide evenly between the pans and bake for 35 to 40 minutes. - While baking make the ganache - heat the cream to boiling and pour over the chocolate and leave for a minute and then stir until the mixture is smooth and then allow the ganache to cool slightly. - Smooth some of the ganache over the top of one of the cooked cakes (you may have to slice the top off the even up) and then put the other cake on top and coat both of cakes with the rest of the ganache and press in the crushed maltesers on the top and the sides if you like.
Onion Mushroom Soup With Cheese Croutes Ingredients: - 2 tablespoons butter - 5 cups thinly sliced onions (about 2 large) - 1 large clove garlic, sliced - 2 teaspoons packed brown sugar - 14 teaspoon dried thyme - 1 bay leaf - 2 cups thinly sliced small mushrooms - 12 teaspoon salt - 12 teaspoon pepper - 13 cup dry sherry or 13 cup wine - 4 cups sodium-reduced beef broth or 4 cups vegetable broth - 1 cup shredded swiss-style cheese - 4 slices baguette Directions: - In large saucepan, melt butter over medium heat; cook onions, garlic, sugar, thyme and bay leaf, stirring occasionally, until onions are very soft and starting to brown, about 20 minutes. - Add mushrooms, salt and pepper; cook, stirring, until well browned, about 10 minutes. - Add sherry; cook, scraping up browned bits, until no liquid remains. - Add broth and 1/2 cup (125 mL) water; bring to boil. - Reduce heat, cover and simmer for 10 minutes. - Discard bay leaf. - Meanwhile, sprinkle cheese over bread slices; broil on baking sheet until golden, about 3 minutes. - Ladle soup into bowls; top with croutes.
Chocolate Pecan Brownie Cake Ingredients: - 1-1/4 cup butter, divided - 1/2 cup cocoa, divided - 1 cup water - 2 cups all-purpose flour - 1-1/2 cup brown sugar, packed - 1 tsp. baking soda - 1 tsp. ground cinnamon - 1/2 tsp. salt - 1 can (14 oz.) Eagle sweetened condensed milk, divided - 2 eggs - 1 tsp. vanilla - 1 cup icing sugar - 1 cup pecans, chopped Directions: - Preheat oven to 350F (180C). - In small saucepan, melt 1 cup butter; stir in 1/4 cup cocoa, then water. - Bring to a boil; remove from heat. - In large mixer bowl, combine flour, brown sugar, baking soda, cinnamon and salt. - Add cocoa mixture; beat well. - Stir in 1/3 cup of the condensed milk, eggs and vanilla. - Pour into greased 15x10-inch (2L) jelly rollpan. - Bake 15 minutes or until cake springs back when lightly touched. - In small saucepan, melt remaining 1/4 cup butter; add remaining 1/4 cup cocoa and remaining condensed milk. - Stir in icing sugar and nuts. - Spread on warm cake. - Cool completely.
Orange Currant Scones Ingredients: - 4 cups all-purpose white flour - 3 tablespoons granulated sugar - 2 teaspoons baking powder - 2 teaspoons baking soda - 1/4 teaspoon salt - 2 sticks (1 cup) unsalted butter, cut into bits - 3 tablespoons freshly grated orange zest (from about 2 navel oranges) - 1 1/2 cups dried currants - 1 cup plus 2 tablespoons well-shaken buttermilk - 2 large eggs - 1/4 cup granulated raw sugar (turbinado or Demerara) Directions: - In a bowl of a standing mixer fitted with paddle attachment stir together flour, granulated sugar, baking powder, baking soda, and salt. - Add butter and zest and beat until mixture resembles coarse meal. - Beat in currants. - In a bowl whisk together buttermilk and eggs and add to flour mixture, beating just until a dough forms. - Preheat oven to 350F. - and line 2 baking sheets with parchment paper. - On each sheet arrange six 1/2-cup mounds of dough about 1 inch apart. - Sprinkle mounds with raw sugar and chill 15 minutes. - Bake scones in upper and lower thirds of oven, switching position of sheets half-way through baking, until light brown, about 20 minutes.
Black and White Checkerboard Cookies Ingredients: - 14 cup Crisco - 12 cup butter, softened - 1 cup sugar - 1 teaspoon vanilla extract - 14 teaspoon salt - 1 large egg - 2 cups flour - 2 ounces unsweetened chocolate squares, melt, cool - 1 large egg white - 2 teaspoons water Directions: - in large bowl, beat crisco, butter, sugar, vanilla and stir till light and fluffy -- - beat in egg, stir in flour, 1/2 cup at a time.mix well. - Divide dough in half, blend melted chocolate into other 1/2 of dough. - wrap each in plastic wrap and chill for about 1 hour in the refrigerator. - beat egg white with water and set aside. - on lightly floured board, roll white dough into a rectangle 1/2" thick.cut into 9 strips -- 1/2" wide. - repeat with chocolate dough -- - to make checkerboards -- place three strips side by side, touching on a large piece of plastic wrap.brush tops with egg white.cread a third layer, alternating colors. - press sides and top to make one smooth log -- - fold excess plastic wrap to seal. - repeat and make second log -- - refrigerate overnight. - preheat oven to 325* -- lightly grease sheet. - remove one log at a time and cut into 1/4" slices.arrange on sheet 1" apart. - bake 12 minutes.remove to rack to cool completely -- .
Emerald Fruit Salad Ingredients: - 2 tablespoons lime juice - 2 tablespoons honey - 2 granny smith apples, cored and sliced - 1 small ripe green melon, diced - 2 kiwi, sliced - 1 star fruit, sliced Directions: - Mix together lime juice and honey in a large bowl, then toss the apple slices in this. - Stir in the melon, kiwi, and star fruit. - Serve.
Meat Loaf To Slice Recipe Ingredients: - 3 lbs. grnd beef - 1 egg - 1 teaspoon black pepper - 2 cans Spanish rice - 1 med. onion - 1 teaspoon salt Directions: - Place meat in a large bowl; add in both cans of rice, 1 egg, minced onion, pepper, and salt; mix well. - Shape and place in baking dish. - Cook at 375 degrees for 30 to 35 min or possibly till done.
Momma's Parmesan peppercorn pizza sauce (can be used as Alfredo with less pepper) Ingredients: - 1 tbsp butter - 1 tbsp flour - 1 cup WHOLE milk or cream - 2/3 cup fresh grated parmesan cheese - 1/2 tbsp chopped garlic - 1 tbsp cracked blacked pepper Directions: - Heat sauce pan to medium - In bowl mix Parmesan and flour thouroughly - Add milk to Parmesan and flour, mix until smooth - Add butter and garlic to sauce pan, stir around until butter is melted - Give your cheese, flour, and milk mixture one last stir and pour into butter and garlic - Stir continuously until cheese is melted and sauce has thickened - Add black pepper and gently stir until combined (the longer the pepper cooks in the sauce the more off white it will be)
Dairy-free Coconut Sherbet Ingredients: - 66 ml Raisins - 2 tbsp Rum - 2 1/2 cup Coconut milk - 1 cup Beet sugar (or maple syrup) - 2 tsp Kudzu starch (or katakuriko or tapioca starch) - 1 pinch Natural sea salt - 1 tsp Vanilla extract - 1 tsp Apple cider vinegar Directions: - Combine the rum and raisins into a small pot. - After bringing to a boil over medium heat, remove from heat and let the raisins absorb the rum as they cool. - Dissolve the kudzu starch into 1/4 cup of coconut milk. - Pour remaining coconut milk, beet sugar, salt, and ingredients from Step 2 into a pot and mix while heating. - When it starts to boil, remove from heat. - Add vanilla extract, apple cider vinegar, and mixture from Step 1 into a large bowl and stir vigorously. - While whisking the ingredients from Step 1 into Step 4, add the mixture from Step 3 into the bowl. - Stir well to incorporate air. - Put the mixture into ice cream maker. - Alternatively, chill in the freezer and stir well with whisk every 30 minutes. - Put your finished product in a container with a lid and chill in the freezer.
Anne Fischer's Crock-Pot Stuffed Peppers (Meatless Version) Ingredients: - 1 (1 lb) bag Morningstar Farms Meal Starters Grillers recipe crumbles - 12 cup rice - 1 teaspoon salt - 12 teaspoon ground black pepper - 4 yellow bell peppers - 1 (10 1/2 ounce) can tomato soup - 2 teaspoons Worcestershire sauce - 1 cup water Directions: - Cook rice according to package instructions. - Clean peppers, cut off the tops and dig out the gross stuff inside. - Set aside. - Combine Crumbles, rice, salt, pepper, and 1/2 C of the water. - Scoop the mixture into the peppers. - Put peppers in the crock pot. - Mix soup, Worcestershire, and the other 1/2 C of the water. - Pour over peppers. - Cover and set crock pot on low. - Cook for 6-7 hours.
Blues Monkey Ingredients: - 1 ounce white wine - 12 ounce light rum - 12 ounce creme de banane - 12 ounce blue curacao - 2 ounces pineapple juice - 14 teaspoon grenadine - 12 cup crushed ice Directions: - Shake all ingredients in a cocktail shaker. - Pour into serving glass.
Crostata con Marmellata di Frutta Ingredients: - 9 tablespoons unsalted butter, at room temperature - 1/2 cup sugar - 1 large egg - 1 large egg yolk - 1 teaspoon vanilla or almond extract - Finely grated zest of 1 lemon - 2 cups all-purpose flour, plus additional for rolling dough - 2 teaspoons baking powder - Butter for greasing pan - 14 ounces apricot, raspberry or other jam Directions: - Preheat the oven to 350 degrees. - In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugar on high until well combined. - Mix in the egg, yolk, vanilla and lemon zest, then add the flour, 1 teaspoon salt and the baking powder. - Mix at medium speed just until the mixture begins to clump. - Press the dough into a ball by hand, wrap in plastic and refrigerate at least 1 hour or overnight. - Remove the dough from the refrigerator and allow to warm slightly. - Lightly butter the bottom of a 9-inch pie pan. - Press of the dough into the bottom and sides of the pan, patting it until smooth and firm. - Fill the crust with jam, spreading it evenly. - On a lightly floured surface, roll out the remaining dough into a thin disk about 9 inches in diameter. - Cut into narrow strips and weave into a lattice pattern on top of the pie. - Bake until the pastry is light golden brown, 20 to 25 minutes; watch carefully to be sure the crust doesn't darken, which can happen suddenly. - Let cool for 20 minutes before serving. - Serve at room temperature.
Creamy Smooth Custard Pudding Made Easily in a Pan Ingredients: - 4 medium Whole egg - 80 grams Granulated sugar - 670 ml Milk - 3 to 4 drops Vanilla extract (optional) - 2 tbsp Water - 30 grams Granulated sugar - 2 tbsp Water (for adding) Directions: - Make the caramel sauce. - Add to the pot and heat on medium. - After a while, it'll brown. - Continue heating while stirring the pot. - Once it turns brown, reduce to low heat then add water to the edges of the pot. - It'll splatter, so be careful not to get burned!! - ! - Stop the heat, and the caramel is complete. - Spoon the caramel into the containers you'll be using. - Don't worry if it stiffens up at this step. - Make the pudding mixture. - Add the ingredients to a pot and heat until the sugar melts. - Be careful not to boil, or to let the milk develop a film. - Add the whole eggs and vanilla extract to a bowl and mix as if cutting the whites. - Be careful not to beat the eggs. - Once Step 6 has cooled, add to Step 7. - Mix with chopsticks, and avoid beating. - Send through a strainer 5 to 7 times. - The more you strain, the smoother the texture will be. - If you don't have a strainer, a sieve is also OK. - Put the pudding mixture in your cups. - In a frying pan, add enough boiling water to add up to half the pudding cup's height. - Cover with a wet cloth to act as a lid. - This will prevent water droplets from getting in the pudding. - Also, leave 1 cm space between the cups and the lid. - If you don't have a cloth, then cover each cup with aluminum foil. - Heat on low for 10 minutes, then turn off the heat and let sit for 10 minutes. - Remove from the frying pan. - The top will be jiggly and look like it hasn't stiffened, but if you can stick a toothpick in it and it doesn't fall apart, then it's cooked. - Once they've cooled down, chill in the refrigerator. - Your creamy pudding is complete. - Plastic egg-shaped containers look like something out of a restaurant, and are very cute.
Avocado or Fruit Shake Ingredients: - 1 medium to large avocado, quite ripe - 1 1/2 cups milk or sweetened condensed milk - 1 tablespoon sugar, or to taste - Ice cubes Directions: - Cut the avocado in half, remove the pit, scoop out the pulp, and place it in a blender with the milk, sugar, and ice cubes. - Blend until smooth and frothy. - Taste and add more sugar if you like. - Serve immediately. - Really great with a tiny bit of vanilla extract added: substitute 1 or 2 ripe bananas for the avocado. - I like this with a squeeze of lime: substitute the pulp of 1 or 2 mangoes for the avocado.
Oven Fish ' n ' Chips Ingredients: - 2 tbsp olive oil - 1/4 tsp pepper - 4 medium potatoes - peeled (1 pound) - 1/3 cup all-purpose flour - 1/4 tsp pepper - 2 eggs- beaten - 2/3 cup crushed cornflakes - 1 tbsp grated parmesan cheese - tsp 1/8 cayenne pepper - 1 lb frozen haddock fillets- thawed - 1 tartar sause ( optional ) - 2 tbsp water Directions: - Preheat oven to 425 . - In a large bowl, combine oil - pepper. - Cut potatoes lengthwise into 1/2" strips.Add oil mixture , toss to coat. - Place on 15"x10"x1" baking pan.Bake 15 minutes before you put in your fish.Spray your pan first. - Bake 25-30 minutes until golden brown. - Meanwhile, combine flour - pepper in a shallow dish. - In a second dish. - Beat eggs and water. - In a third dish combine cornflakes, cheese and cayenne. - Dredge fish in flour, then dip in egg mixture - roll in crumb mixture. - Place on a baking sheet that has been coated with spray. - ( I used non-stick foil) . - Bake 10-15 minutes or until fish starts to flake.
Chili Relano's Squares Ingredients: - 2 (4 ounce) cans whole green chilies - 1 lb monterey jack cheese - 2 eggs - 1 cup sour cream - salt and pepper Directions: - Drain and slice open the chilies. - Take 1 cans worth and lay flat in a small, buttered casserole dish. - Cover with 1/2 the cheese. - Repeat. - Whip together the eggs and sour cream. - Lightly salt and pepper. - Pour over casserole and bake at 350 for 45 minutes.
Southwest Chicken Salad Panini Ingredients: - 2 cups finely chopped cooked chicken breasts - 2 Tbsp. KRAFT Real Mayo Mayonnaise - 2 Tbsp. KRAFT Lite Ranch Dressing - 1-1/2 tsp. chili powder - 8 slices Italian bread - 1 large tomato, cut into 8 thin slices - 4 KRAFT 2% Milk Singles Directions: - Heat panini grill. - Combine first 4 ingredients. - Fill bread slices with chicken mixture, tomatoes and 2% Milk Singles to make 4 sandwiches. - Grill 3 to 5 min. - or until Singles are melted and sandwiches are golden brown.
Beef Stroganoff Recipe Ingredients: - 2 to 3 pound beef roast - 2 cans French onion soup - 2 cans cream of mushroom - 1 (8 ounce.) bag of noodles Directions: - Cook beef till it is well done (boil or possibly pressure cook). - Cook noodles; drain well, fold in soups and beef. - Simmer and serve.
Over Stuffed Potatoes Ingredients: - 4 small potatoes - 1 tablespoon flour - 18 teaspoon nutmeg - 1 cup low-fat milk - 23 cup low-fat milk - 1 cup reduced-fat extra sharp cheddar cheese - 14 teaspoon salt - 1 (10 ounce) package broccoli - 3 slices turkey bacon Directions: - Thaw and drain your broccoli and chop. - Cook your bacon until crisp and crumble. - Preheat oven to 425. - Pierce potatoes several times with a fork. - Place in oven and bake for 1 hour or until tender. - Meanwhile, in small saucepan, combine the flour ground nutmeg. - Gradually whisk in 1 cup of the milk until the flour dissolves. - Cook, stirring over medium heat for 5 minutes or until thick. - Remove from heat. - Stir in the cheese until smooth and set aside. - Make sure you use oven mitts to hold the hot potatoes and cut in half lengthwise. - Scoop the flesh out into a bowl, leaving about a 1/4" shell. - Place the shells on a baking sheet coated with cooking spray. - Mash the flesh (which you removed) with a potato masher. - Stir in the remaining 2/3 cup milk and the salt (to taste) until smooth. - Spoon the potato mix into the shells. - Top with the broccoli, bacon and cheese sauce. - Bake for 10 minutes or until heated through.
Coco-bana Freeze Ingredients: - 1 cup finely crushed vanilla wafer (22 wafers) - 14 cup margarine or 14 cup butter, melted - 34 cup margarine or 34 cup butter - 2 (3 ounce) packages cream cheese - 1 13 cups sifted powdered sugar - 2 tablespoons unsweetened cocoa powder - 1 egg - 2 medium bananas, sliced - 1 (4 ounce) container frozen whipped topping, thawed - 12 cup broken pecans Directions: - CRUST:. - In a mixing bowl, stir together crushed wafers and 1/4 cup melted butter. - Press mixture onto the bottom of an 8 x 8-inch baking pan. - FILLING:. - In a small bowl beat together 3/4 cup butter and cream cheese until smooth. - Add powdered sugar and cocoa powder;beat until smooth. - Add egg and beat until fluffy. - Spread cream cheese mixture over crust. - Arrange sliced bananas on cream cheese mixture. - TOPPING:. - Spread frozen whipped topping over all. - Sprinkle with nuts. - Cover and freeze for 5 to 24 hours or up to 2 weeks.
Caramel Raisin Fudge Ingredients: - 8 ounces caramels (I used Werther's) - 8 ounces dark chocolate - 12 ounces sweetened condensed milk - 12 cup butter cookie, crushed finely (shortbread or similar) - 12 cup raisins Directions: - Melt caramels and chocolate in microwave or in double boiler (make sure it doesn't burn). - Stir in condensed milk, then crushed cookies and raisins. - Spread in a foil lined, 8 x 8 pan. - (Either butter or spray cooking spray on the foil for easier removal). - Allow to cool, then refrigerate. - Cut when totally cold. - Best kept refrigerated.
Black Russian Cake Ingredients: - 1 package cake mix, yellow - 1 package instant pudding mix chocolate - 2 teaspoons cinnamon - 2 teaspoons instant coffee - 4 large eggs - 1/2 package frosting milk chocolate frost mix - 2 tablespoons water hot - 2 tablespoons butter softened - 1 tablespoon brandy - 1 tablespoon liqueur triple sec, grand marnier, cointreau or other orange flavor - 1/4 teaspoon almond extract - 2 tablespoons powdered sugar - 3/4 cup water - 3/4 cup vegetable oil - 1/4 cup vodka - 1/4 cup creme de cocoa Directions: - Combine all ingredients, blend for 1 minutes with mixer at low speed; beat at high speed for 2 minutes. - Spoon into greased and floured Bundt pan. - Bake at 350F (180C) for 45 minutes. - Cool at least 10 in pan; turn out to cool. - Ice with the milk chocolate frosting. - Frosting: Combine all ingredients in small mixing bowl, beat 1 minute at low speed, beat for 1 minute at high speed. - Stir in a few more drops of water until mixture reaches desired spreading consistency.
Rhubarb Simple Syrup Ingredients: - 2 cups granulated sugar - 3 stalks rhubarb, cut into 1-inch pieces Directions: - Add the sugar and rhubarb to a pan with 3 cups of cold water. - Bring to a boil over high heat, then reduce to a simmer. - Simmer, uncovered, until the rhubarb softens and the syrup thickens slightly, 15 to 20 minutes. - Strain the syrup through a fine-mesh strainer, making sure to press all of the liquid out of the rhubarb (see Cook's Note). - Allow the syrup to cool completely, then pour into an airtight container. - Store in the refrigerator for up to 2 weeks.
Incredible Lasagna W/ Bolognese Sauce Ingredients: - 2 tablespoons butter - 24 ounces flat lasagna noodles - 8 cups bolognese sauce - 4 cups bechamel sauce - 2 cups parmigiano-reggiano cheese Directions: - Grease a ceramic 9 x 13 casserole dish with butter and set aside (this is so that the noodles don't stick to the bottom, and it works better than putting sauce down, and tastes great, too). - Boil lasagna shells until al dente (look at directions on package), unless you're using the ready to bake type. - Arrange pasta into single layer in pan, cutting and patching to fit as needed. - Carefully top with a thin layer of bolognese (about 1 1/2 cups). - Sprinkle liberally with parmiggiano cheese. - Arrange another layer of pasta on top, covering with bechamel (about 1 1/3 cup) and sprinkle again with parmiggiano cheese. - Repeat layers until you have at least 3 layers of bolognese and bechamel, then finish with another cup of the reserved bolognese, and finally top with parmigianno. - Bake at 350 degrees until hot and bubbly, about 50 minutes. - Let rest about 15 minutes before serving. - Serve with any remaining bolognese on the side.
Summer Salad Ingredients: - 4 oz chicken breast - 2 oz lemon juice - 3 tbsp Strawberry vinaigrette - 3 oz fresh strawberry - 4 oz grapes - 1/3 head romaine lettuce - 1/2 tbsp ground black pepper Directions: - Place chicken breast in a Zip-loc bag. - Add 2 oz lemon juice, 1 tbsp strawberry vinaigrette, and 1/2 tbsp ground black pepper. - Shake bag, set aside for 15 minutes. - Place chicken in pan, sear outside, lower head and cover. - Chop 1/3 head romaine lettuce. - Halve grapes, then remove the top, halve and core strawberries. - Plate lettuce, sprinkle grapes and strawberries. - Drizzle 2 tbsp strawberry vinaigrette. - Remove chicken from heat, cut breast into 2-inch strips. - Plate chicken on salad..
Broccoli Bake Supreme Ingredients: - 1 (32 ounce) package frozen broccoli - 14 cup margarine - 14 cup flour - 1 12 tablespoons chicken bouillon granules - 12 teaspoon salt - 2 cups milk - 6 tablespoons butter - 23 cup hot water - 1 (6 ounce) package seasoned stuffing mix Directions: - Cook broccoli and drain. - Place in buttered casserole. - Melt 1/4 cup margarine in pan over low heat. - Add flour and stir until smooth. - Cook 1 minute stirring constantly. - Stir in chicken and salt. - A milk gradually. - Cook, stirring constantly until smooth. - Meanwhile, melt 6 Tbsp butter in hot water and pour over stuffing. - Pour white sauce over broccoli and top with stuffing. - Bake at 400 degrees for 20-25 minutes.
Country Chicken With Lentils Ingredients: - 4 chicken legs - salt & freshly ground black pepper, to taste - 2 leeks, carefully washed, dried and chopped - 6 garlic cloves, finely chopped - 2 carrots, finely diced - 2 sticks celery, finely diced - 2 tablespoons olive oil - 275 g green lentils - 150 ml red wine - 2 bay leaves - 3 tablespoons fresh flat leaf parsley, chopped Directions: - Cut the chicken legs in half so that you have 4 thighs and 4 drumsticks. - Season well. - Carefully wash, dry and chop the leeks. - Discard the tough outer green leaves. - Peel and finely dice the carrots. - Trim and finely dice the celery. - Heat the oil in a large (preferably non-stick) pan, add the chicken and fry for 7-8 minutes, turning frequently, until browned. - Remove the chicken with a slotted spoon, add the leeks and garlic to the pan, cook over a low heat for 3-4 minutes, or until softened. - Add the diced carrot and celery and cook for 5-6 minutes, or until both are a light brown. - Remove the chicken to the pan and stir. - Add the lentils and the wine, and season to taste. - Add enough cold water to cover the lentils. - (At this point, I usually add more wine: some water and some wine). - Bring to the boil, stirring. - Add bayleaves. - Cover and cook over a low heat for 30 minutes, or until the chicken and lentils are cooked and tender. - Stir in the chopped parsley and serve immediately. - Chef's Note: Lentils can take longer to cook if they have been stored for a long time. - If the lentils are still firm at the end of the cooking in step 5, simmer for another 5-10 minutes.
Eggplant Parmesan Pizza or the Yummiest Pizza Ever! Ingredients: - 2 prepared pizza crust (or recipe for pizza dough) - tomato sauce (your favorite) - 1 eggplant - flour - salt - 1 cup mozzarella cheese - 14 cup parmesan cheese - 12 cup vegetable oil Directions: - Peel eggplant and cut into 1 inch round circles. - Lay single file on baking sheet and lightly salt to coat eggplant. - Place 2nd baking sheet on top of eggplants and weight down top with a couple cans of whatever you have in the cupboard. - Let sit for about 2 hours, at this point liquid will have gathered at the bottom of the sheets (this is the bitter). - Once the 2 hours have past rinse off the eggplant and pat dry. - If you are making pizza dough you can start the eggplants at the same time, that way they will both be ready for the next stage together. - Prepare 1-2 pizza shells, cover with your favorite tomato sauce. - Take your rinsed and dried eggplant and coat in flour, heat a small sauce pan and add the 1/2 cup of oil. - Once hot begin deep frying the eggplant slices until golden brown, place on paper towel to get rid of excess oil. - once your eggplants are finished your ready to finish the pizza. - Layer with eggplants, mozzarella & Parmesan. - Or leave out cheese for a Vegan version. - Bake in a 375F oven until pizza shell and cheese is golden brown. - Serve with a nice green salad and enjoy!
Baked Purple Mash Ingredients: - 3 tablespoons butter, divided - 3 pounds purple new potatoes, halved - 3 cloves garlic, smashed - Salt and freshly ground black pepper - 3/4 cup heavy cream, warmed - 1 cup plus 2 tablespoons shredded pepper jack cheese - 1/2 cup shredded Parmesan, divided - 1/4 cup panko breadcrumbs Directions: - Preheat the oven to 375 degrees F. - Coat the bottom and sides of an 8 by 8-inch baking dish with 1 tablespoon butter. - Set aside. - In a large pot, add enough water to fill 3/4 of the way, and then add the potatoes, garlic and a hefty pinch of salt. - Bring to a boil and cook until a fork is easily inserted, but the potatoes still hold their form, about 20 minutes. - Strain in a colander and place back over the empty pot, allowing the remaining heat to evaporate some of the moisture from the potatoes and garlic, just a few minutes. - Mash the contents of the pot well, and then add the remaining 2 tablespoons butter and the heavy cream. - Mash until smooth, but if you like it chunky, leave it chunky. - Then stir in 1 cup pepper jack cheese and 1/4 cup Parmesan. - Spoon into the prepared baking dish and spread evenly. - Stir together the remaining 1/4 cup Parmesan, 2 tablespoons jack cheese and breadcrumbs. - Sprinkle the mixture evenly over the top of the potatoes. - Bake in the oven until the top is golden brown, about 20 minutes. - Serve warm.
Greek Artichoke Dip Ingredients: - 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened - 1/2 cup shredded Parmesan cheese - 2 cloves garlic, minced - 1 can (14 fl oz/398 mL) artichoke hearts, drained, chopped - 1 small red pepper, chopped - 1 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper - 1 Tbsp. sliced black olives Directions: - Heat oven to 350F. - Mix first 3 ingredients in medium bowl until blended. - Stir in artichokes. - Spoon into 3-cup ovenproof serving dish; top with peppers and feta. - Bake 25 to 30 min. - or until hot and bubbly; top with olives.
Baked Macaroni and Cheese Ingredients: - 16 ounces macaroni noodles - 12 cup milk - 1 (12 ounce) can evaporated milk (Pet brand preferred) - 5 tablespoons butter, melted - 2 12 cups shredded colby-monterey jack cheese - 1 cup Velveeta cheese, cubed - 1 12-2 teaspoons salt - 1 12-2 teaspoons pepper - 5 tablespoons flour - 1 teaspoon cayenne pepper - 1 teaspoon olive oil Directions: - Preheat oven to 350F; Grease baking dish. - Bring a large pot of lightly salted water to a boil add olive oil so noodles don't stick. - Cook noodles as directed. - In a medium saucepan melt butter and stir in flour. - Cook 1 to 2 minutes stirring constantly, whisk in milk a little at a time to make a white sauce. - Bring to a boil, then reduce heat and simmer. - Mix in salt, black pepper, and cayenne pepper. - Stir. - Stir until sauce thickens. - Remove from heat and stir in cheese. - Combine pasta with cheese sauce and stir until well coated. - Pour into baking dish. - Bake 45 minutes or until top is slightly browned.
Pound Cake Ingredients: - 1 cup butter or 1 cup margarine - 4 eggs - 2 cups all-purpose flour - 1 teaspoon baking powder - 14 teaspoon salt - 14 teaspoon ground nutmeg - 1 cup sugar - 1 12 teaspoons vanilla Directions: - Bring butter or margarine and to room temperature.Grease and flour a 9x5x3-inch loaf pan. - Stir together flour, baking powder,salt, and nutmeg. - In a large mixer bowl beat the butter or margarine on medium speed of electric mixer about 30 seconds. - Gradually add sugar,beating 6 minutes or till fluffy. - Add vanilla,Add the eggs, one at a time, beating 1 minute after each; scrape bowl frequently. - Gradually add dry ingredients to egg mixture, beating on low speed just till thoroughly combined. - Turn batter into pan. - Bake in a 325* oven for 55 to 65 minutes or till done. - Cool 15 minutes on a wire rack. - remove from pan. - Cool. - Makes 12servings.
Caramel Brownies Ingredients: - 1 cup butter (2 sticks) - 4 ounces unsweetened chocolate - 4 eggs - 2 cups granulated sugar - 1 cup all-purpose flour - 1 teaspoon vanilla extract - 1 teaspoon salt - 12 cup chopped walnuts (optional) or 12 cup chopped pecans (optional) - 1 (14 ounce) bag caramels - 13 cup evaporated milk Directions: - Preheat oven to 350 degrees. - Grease a 13-by 9-inch baking pan. - Melt together butter and chocolate in a small saucepan or on top of a double boiler. - Let cool slightly. - Beat eggs and sugar in a large mixing bowl. - Add cooled chocolate mixture. - Add flour, vanilla extract, and salt. - Stir in nuts, if desired. - Pour half the mixture into the prepared baking pan. - Bake for 15 minutes. - Meanwhile, heat caramels and evaporated milk in a medium saucepan over low heat, stirring, until caramels are melted. - Remove brownies from oven and spread caramel mixture over the first layer of brownies. - Top with remaining half of brownie batter. - Return to oven and bake for 30 minutes. - Cool completely. - Cut into squares. - .
Delicious Artichoke and Spinach Dip Ingredients: - 1 (8 ounce) package cream cheese, softened - 14 cup sour cream - 12 cup parmigiano-reggiano cheese, shredded - 1 garlic clove, peeled and minced - 12 teaspoon dried basil - 14 teaspoon garlic salt - salt and pepper - 1 (14 ounce) can artichoke hearts, drained and chopped - 12 cup frozen chopped spinach, thawed and drained - 14 cup mozzarella cheese, shredded Directions: - 1. - Preheat oven to 350 degrees F (175 degrees C). - Lightly grease a small baking dish. - 2. - In a medium bowl, mix together cream cheese,sour cream and Parmesan cheese, mozzarella cheese, garlic, basil, garlic salt, salt and pepper. - Gently stir in artichoke hearts and spinach. - 3. - Transfer the mixture to the prepared baking dish. - Top with a sprinkle of mozzarella cheese. - Bake in the preheated oven 25 minutes, until bubbly and lightly browned. - Serve with Pita, tortilla chips or even matzah for passover :).
Shredded Chicken Salad Recipe Ingredients: - 1/4 c. Chinese (thick) soy sauce - 1 to 2 smashed and diced cloves garlic - 2 to 3 teaspoon sugar - 1 to 2 tbsp. of hoisin sauce - 1 slug sherry wine Directions: - Cut meat off of two whole chicken breasts. - Strip meat into 2 inch strips. - Marinate in:
Portuguese Sweet Bread Recipe Ingredients: - 1 pkg. dry yeast - 1/4 c. hot water - 1/2 c. lowfat milk - 1/4 c. butter - 1/2 c. sugar - 1/2 teaspoon salt - 2 Large eggs - 2 teaspoon grated lemon/orange peel - 3 1/2 c. flour - 1 egg yolk, beaten with 1 tbsp. lowfat milk for glaze Directions: - Dissolve yeast in hot water. - Heat lowfat milk and butter till butter melts. - Pour into mixing bowl containing sugar and salt. - Cold to lukewarm. - Add in grated peel, Large eggs and yeast mix. - Gradually beat in flour, adding sufficient to make a soft dough. - Knead till smooth and satiny. - Place in greased bowl. - Cover with damp towel. - Let rise in hot place till double in bulk. - Knead gently and shape into a round pan (9 inch). - Let rise again till double. - Brush with glaze. - Bake at 325 degrees 35-40 min or possibly till golden. - Cold and remove from pan. - This is similar to Hawaiian bread.

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