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Creamsicle Smoothie Ingredients: - 2 clementines - 1 pint vanilla frozen yogurt, slightly thawed - 1 pint orange sorbet, slightly thawed - 34 cup orange juice Directions: - Peel and segment the clementines; freeze segments 5 minutes, or until firm. - In blender, combine all ingredients; puree until smooth, about 1 minute. - Pour into 5 chilled glasses. - Garnish with clementine segments, if desired.
Pork Scaloppine Ingredients: - 12 lb pork tenderloin - 1 garlic clove - 2 pinches ground black pepper - 2 pinches ground rosemary - 2 pinches ground sage - 12 teaspoon salt - 2 tablespoons lemon juice Directions: - Clean and trim all visible fat from pork. - Cut meat into thin slices. - Saute meat in non-stick skillet until brown. - Add seasonings and lemon juice. - Reduce heat and cook for an additional 8 to 10 minutes.
Spicy Sourdough Stuffing Ingredients: - 1 large red onion - 5 cloves garlic, peeled and cleaned - 2 cayenne / long hot peppers - 1 1/2 cups celery, chopped - 6 - 8 sprigs of thyme - 3 cups apple cider vinegar - 3 cups water - 2 loaves of sourdough bread - 11 tablespoons butter - 2 1/2 cups chicken or vegetable stock - 2 eggs, beaten Directions: - Coarsely chop all the vegetables, with the garlic a bit smaller than everything else. - If you like big chunks of stuff, feel free to go wild. - The veggies will eventually cook down quite a bit still, so make sure they're not too small. - Transfer to a container with an airtight lid, like a large mason jar. - Season with salt and pepper, and add the thyme. - Heat the vinegar and water until boiling, then pour it into your vegetable container. - Cover and let cool to room temperature, then refrigerate overnight. - Preheat the oven to 350F. - Cut the bread into large bite-sized pieces, and spread it out into a single layer on a couple of cookie sheets. - Toast bread in the oven until dry and the edges are browned, about 20-30 minutes depending on your bread and the size of your cuts. - Leave your oven at 350F. - Heat a large skillet over medium heat with 8 tablespoons of butter, then add the pickled vegetables to the pan. - Cook until the edges are starting to brown, then remove from the heat. - Mix the toasted bread, cooked vegetables, stock and eggs. - Pour into a buttered 9x12 baking dish, and dot the top intermittently with 2 more tablespoons of butter. - Bake for 45 minutes. - This can be done in a chicken or turkey as well, but make sure it's heated through all the way when the bird is done (and don't forget to bake the extra that doesn't fit into the bird separately).
Spiced Chicken with Coconut-Caramel Sauce and Citrus Salad Ingredients: - 1/4 cup plus 2 teaspoons sugar - 1 1/2 teaspoons ground coriander - 1 1/2 teaspoons ground cumin - 1/2 teaspoon turmeric - 1/2 teaspoon freshly ground black pepper - Cayenne pepper - 4 skin-on boneless chicken breast halves - 2 tablespoons water - 1/2 cup unsweetened coconut milk - 2 tablespoons Asian fish sauce - 1 Thai green chile, minced - Salt - 1 grapefruitpeeled with a knife, sectioned and diced - 1 limepeeled with a knife, sectioned and diced - 1 cup diced fresh pineapple - Extra-virgin olive oil, for drizzling - 2 tablespoons thinly sliced cilantro - Fleur de sel, for garnish Directions: - In a bowl, mix 2 teaspoons of the sugar with the coriander, cumin, turmeric, pepper and 1/2 teaspoon of cayenne. - Rub the spices on the chicken, cover and refrigerate for 1 hour. - Meanwhile, in a saucepan, mix the remaining 1/4 cup of sugar with the water and bring to a boil. - Simmer until an amber caramel forms, 10 minutes. - Off the heat, stir in the coconut milk until the caramel dissolves. - Add the fish sauce and chile; let stand for 5 minutes. - Strain the sauce and season with salt. - In a medium bowl, gently toss the fruits with a pinch each of salt and cayenne. - Light a grill. - Rub the chicken with olive oil and season with salt. - Grill over moderate heat, turning once, until the skin is charred and the chicken is white throughout, 12 minutes. - Transfer to plates along with the fruit salad and sauce. - Drizzle with olive oil, sprinkle with the cilantro and fleur de sel and serve.
Philly Cheesesteak Pizzas Ingredients: - 3 tablespoons extra-virgin olive oil - 1 small onion, halved and thinly sliced - 1 Italian frying pepper, thinly sliced - 1 clove garlic, minced - 1 pound shaved or very thinly sliced beef - 1/4 cup chopped fresh parsley - Kosher salt and freshly ground pepper - 4 whole-wheat pocketless pitas or prebaked individual-size pizza crusts - 2 cups shredded Italian cheese blend, or a mix of shredded mozzarella, provolone and parmesan - 1/2 cup pickled sliced sweet or hot cherry peppers Directions: - Preheat the broiler. - Heat the olive oil in a large nonstick skillet over medium-high heat. - Add the onion and frying pepper and cook, stirring occasionally, until slightly softened, about 5 minutes. - Add the garlic and beef and cook, stirring occasionally, until the beef begins to brown, about 3 minutes. - Add the parsley, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, 1 more minute. - Meanwhile, line a baking sheet with foil. - Place the pitas on the prepared baking sheet and sprinkle each with 1/4 cup cheese. - Top evenly with the beef mixture and the remaining 1 cup cheese. - Broil the pizzas until the cheese melts, about 2 minutes. - Top with the cherry peppers and cut each pizza into quarters. - Per serving: Calories 590; Fat 33 g (Saturated 13 g); Cholesterol 95 mg; Sodium 1,159 mg; Carbohydrate 32 g; Fiber 5 g; Protein 41 g - Photograph by Andrew Purcell
Black Bean & Pumpkin Soup Ingredients: - 2 tablespoons olive oil - 1 small onion, diced - 2 garlic cloves, minced - 3 cups vegetable broth - 1 (14 1/2 ounce) can diced tomatoes with green chilies - 1 (15 ounce) can black beans - 1 (30 ounce) can pumpkin - 1 cup heavy cream - 1 teaspoon cumin - salt & pepper Directions: - Heat a large pot over medium heat. - Add oil, onion, and garlic, and saute until tender and golden. - Add broth, diced tomatoes, black beans and pumpkin. - Stir to combine. - Bring broth to boil, then reduce heat to simmer, adding cream and cumin. - Simmer for five minutes. - Garnish with fresh cilantro and drizzle with crema mexicana.
Chicken In A Bag Ingredients: - 2 boneless skinless chicken breasts - 6 carrots - 6 potatoes - 1 packet onion soup mix - 12 cup butter (1 stick cut into pats) - 14 cup water Directions: - Cut chicken breast into chunks. - Peel and slice carrots. - Peel and cut potatoes into chunks. - Put the above ingredients into a bowl. - Add onion soup mix& water. - Cut butter into pats and add. - Mix thoroughly. - Place into oven bag, tie and place into a 9 x 13 casserole dish. - Cut slit in top of bag to vent. - Bake at 350 degree for 1 hour or until potatoes and carrots are tender.
Streamlined No Knead Quick Bread Ingredients: - 1 14 cups warm water (110 to 115 degrees ) - 1 (1/4 ounce) package active dry yeast - 2 tablespoons soft shortening (margarine ) - 2 teaspoons salt - 2 tablespoons sugar - 3 cups sifted all-purpose flour Directions: - In mixing bown, dissolve yeast in water. - Add shortening, salt, sugar and half the flour. - Beat two minutes at medium speed with electric mixer. - ( Scrape sides and bottom of bowl frequently ). - Add remaining flour and blend in with spoon until smooth. - ( Scrape batter from sides of bowl. - ). - Cover with cloth and let rise in warm place ( 85 degrees ) about 30 minutes. - Then beat batter, by hand, about 25 strokes and spread it evenly in greased loaf pan, 9 x 5 x 3 inches. - Smooth top and pat into shape with floured hand. - Let rise again (at 85 degrees) until batter reaches 1 inch from top of pan, about 40 minutes. - Bake in 375 degree preheated oven for 45 to 50 minutes until brown. - Remove from pan and brush top with melted butter Cool before cutting.
Spicy Shrimp with Pineapple and Bok Choy Ingredients: - 3 tablespoons soy sauce - 2 tablespoons unseasoned rice vinegar - 1 tablespoon honey - 1 tablespoon cornstarch - 2 teaspoons oriental sesame oil - 4 teaspoons vegetable oil - 1 pound uncooked large shrimp, peeled, deveined - 4 large garlic cloves, finely chopped - 1 1/2 tablespoons finely chopped peeled fresh ginger - 1/4 teaspoon dried crushed red pepper - 1 large red bell pepper, sliced - 6 baby bok choy, trimmed, cut crosswise into 1/2-inch-wide strips - 1 1/2 cups 3/4-inch cubes fresh peeled pineapple - 6 green onions, thinly sliced Directions: - Blend first 5 ingredients in small bowl. - Heat wok or large nonstick skillet over medium-high heat 1 minute. - Add 2 teaspoons vegetable oil; tilt to coat. - Add shrimp, garlic, ginger, and crushed pepper. - Stir-fry 2 minutes; transfer mixture to bowl. - Add 2 teaspoons vegetable oil to same wok or skillet. - Add bell pepper; stir-fry 2 minutes. - Add bok choy and stir until wilted, about 1 minute. - Add pineapple, onions, and shrimp mixture. - Stir-fry until shrimp are just opaque in center, about 2 minutes. - Stir soy mixture and add; cook until juices thicken, about 1 minute.
Snickers Pie Ingredients: - 4 large Snickers candy bars - 12 large marshmallows - 12 cup milk - 8 ounces Cool Whip Directions: - Melt the first the Snickers candy bars, marshmallows and milk in microwave. - Cool. - Add Cool Whip. - Pour into chocolate pie crust. - Freeze. - Enjoy!
Basil Beef Roast Ingredients: - 3 pounds beef chuck roast boneless - 1 tablespoon vegetable oil - 1 tablespoon basil whole, crushed - 1 small onions ringed - 1/2 teaspoon garlic powder - 1/2 teaspoon black pepper - 1 cup water hot Directions: - Brown roast on both sides in hot oil in a large Dutch oven. - Sprinkle roast with basil, garlic powder, and pepper; top with onion. - Add hot water. - Bring to a boil; cover, reduce heat, and simmer 2 1/2 hours or until tender. - Remove from pan drippings to serve.
Basic Pizza Dough Ingredients: - 400 g plain flour - 2 teaspoons dried yeast - 1 teaspoon salt - 2 tablespoons olive oil - 250 ml warm water Directions: - Put the flour, yeast and salt into a large bowl and make a well in the centre. - Pour in the warm water and use your hands to mix into a pliable dough. - Knead dough on a lightly floured work surface for around 5 minutes, making adjustments if it's too wet or dry. - Rub some oil over the surface of the dough and place in a bowl. - Cover with a clean tea towel and leave in a warm place for around 30 minutes. - Divide into 4 equal balls and knead them again before rolling each one out into the size and thickness of pizza you like. - Preheat oven to 240C, 475F Arrange toppings on your pizzas, minus any cheese and place in the oven for 10 minutes - Sprinkle over the cheese and return to the oven for 5-10 minutes.
Caramel PHILLY Cheesecake Ingredients: - CRUST: - 1 cup chocolate wafer crumbs - 1/4 cup each: granulated sugar and melted butter - FILLING: - 4 cups Jet-Puffed Marshmallows - 1 bottle (334 mL) caramel ice cream topping - 2 pkg (250 g) each Philadelphia Brick Cream Cheese, softened - 1 cup whipping cream, whipped Directions: - COMBINE crumbs, sugar and butter; press onto bottom of 9 inch (23 cm) springform pan. - Refrigerate. - MELT marshmallows with topping on low heat, stirring until smooth. - BEAT cream cheese with electric mixer on medium speed until smooth. - Blend in marshmallow mixture. - Fold in whipped cream; pour over crust. - REFRIGERATE until firm.
Peanut Butter Pie Ingredients: - 2 12 cups heavy cream, chilled and divided - 34 cup powdered sugar, plus - 2 tablespoons powdered sugar - 2 teaspoons pure vanilla extract - 1 cup smooth peanut butter - 1 (9 inch) prepared graham cracker crusts - 4 ounces bittersweet chocolate, finely chopped - 12 cup dry-roasted unsalted peanuts, finely chopped Directions: - In a mixing bowl, combine 2 cups of cream, the sugar, and vanilla; use an electric mixer and beat the cream until stiff peaks form. - Place the peanut butter in a medium mixing bowl; stir in 1/4 of the whipped cream. - Gently fold the lightened peanut butter mixture back into the remaining whipped cream. - Scrape the filling into the pie shell; smooth the top with a rubber spatula and refrigerate pie until the filling is firm (at least 3 hours). - Heat the remaining 1/2 cup heavy cream in a small saucepan until just boiling. - Remove pot from burner and whisk in the chocolate until the mixture is smooth. - Let the topping cool until it is just warm to the touch. - Spread it over the chilled pie with a rubber spatula. - Sprinkle with the chopped peanuts. - Cover with plastic wrap and chill until the filling is completely set (at least 6 hours and up to 1 day). - Alternative topping ideas: instead of spreading the melted chocolate topping over the pie, drizzle with hot fudge sauce or chocolate peanut butter sauce over slices of pie and top with dollops of whipped cream and the chopped peanuts.
Black Beans & Brown Rice with Garlicky Kale Ingredients: - 2 Tablespoons Olive Oil - 1 teaspoon Dehydrated/Dried Minced Garlic - 1 teaspoon Sesame Seeds - 3 Green Onions, Thinly Sliced (white And Green Parts Separated) - 2 cups Chopped Baby Kale - 1 can (15 Oz. Size) Black Beans, Rinsed And Drained - 1/2 Tablespoons Crushed Pepper - 1/2 teaspoons Cumin Powder - 1 teaspoon Salt - 3 cups Cooked Brown Rice - 1 Tablespoon Hemp Seeds Directions: - Heat oil in a pan over medium heat. - Add garlic and sesame seeds. - As soon as they start getting brown turn heat to low and add white portion of the green onions/spring onions/scallions. - Saute for few minutes over the low flame then add kale and saute until it starts to wilt. - Then add black beans. - Mix well. - Mix in all the spices and saute again for few minutes. - Toss in green portion of the green onions/spring onions/scallions and saute again. - Add brown rice and mix well so that the rice is fully coated. - Cover and cook for 3 minutes or until done. - Dish it out on a serving plate and garnish with hemp seeds. - Serve hot.
Whole Wheat Pita Pizza Ingredients: - 2 slices Whole-wheat Pita Breads - 4 Tablespoons Marinara Sauce - 1/2 cups Shredded Mozzarella - 6 slices Large Deli Pepperoni, Cut Into Quarters - 1 Tablespoon Fresh Basil, Chopped Directions: - Preheat oven to 450 F. If you are using a pizza stone place it in the oven while it is preheating. - Lay out your pitas and ladle half of the sauce on each pita, leaving room around the edge for crust. - Top with mozzarella (half of the cheese on each pizza) and pepperoni (half of the slices in each). - Move the pizzas onto the hot pizza stone. - Cook pizzas for 10 minutes or until golden brown. - Top with fresh basil and enjoy. - Cooks note: I prefer the taste of deli pepperoni however any other pepperoni substitute will do.
Lilley Mashed Potato Casserole Ingredients: - 3 cups mashed potatoes - 2 green onions, chopped - 3 slices processed American cheese Directions: - Preheat oven to 350 degrees F (175 degrees C). - Mix the mashed potatoes with the green onions and spoon into one 8x8 inch casserole dish. - Bake for 30 minutes. - Spread slices of cheese over the top of the casserole for the last 5 minutes of baking.
Sauteed Zucchini and Corn Ingredients: - 2 tablespoons unsalted butter - 1 large or 2 small leeks (8 ounces), halved, sliced crosswise into very thin half-moons, and washed well (page 32) (1 1/4 cups) - Coarse salt and freshly ground pepper - 1 medium zucchini or yellow squash, trimmed and cut into 1/4-inch dice (1 1/2 cups) - 2 ears corn, kernels removed (1 1/2 cups) - 2 tablespoons heavy cream - 1/4 cup chiffonade of basil (page 21), plus whole leaves for garnish if desired - Lime juice, to taste Directions: - Saute zucchini and corn Melt butter in a large skillet over medium-high heat until foamy. - Add leek and season with salt. - Cook, stirring frequently, until leek is translucent, about 2 minutes. - Add zucchini and corn and cook until tender and color is bright, about 2 minutes. - Finish dish Stir in cream and basil and season with salt and pepper. - Add lime juice, about 1 teaspoon at a time, tasting and adjusting with more as desired. - Serve Serve warm or room temperature, garnished with basil leaves, if desired. - To cut kernels from the cob, stand the cob on one end, and slice downward with a sharp knife, keeping the blade against the ear to remove as much corn as possible. - Once youve finished one side, turn and repeat until all kernels have been removed.
Cream Filberts Ingredients: - 1 cup vegetable shortening - 3/4 cup sugar - 1 each eggs - 1 teaspoon vanilla extract - 2 1/2 cups flour, all-purpose - 1/2 teaspoon baking powder - 18 teaspoon salt - 3/4 cup filberts or hazelnuts - Glaze - 2 cups powdered sugar - 3 tablespoons water - 2 teaspoons vanilla extract - 60 each sugar cubes, crushed or granulated Directions: - In a mixing bowl, cream shortening and sugar. - Add egg and vanilla; mix well. - Combine the dry ingredients and add to creamed mixture. - Roll heaping teaspoonful into balls; press a filbert into each and reshape so dough covers nut. - Place on ungreased baking sheets. - Bake at 375F (190C) for 12 to 15 minutes or until lightly browned. - Cool on wire racks.
Boston Baked Beans Ingredients: - 1 lb small white beans - 1 teaspoon baking soda - 12 lb salt pork - 1 small onion, cut in quarters - 12 cup molasses - 4 tablespoons sugar - 1 teaspoon salt - 1 teaspoon dry mustard - 14 teaspoon black pepper - hot water Directions: - Soak the beans overnight in water. - The next morning par boil for 10 minutes then add the baking soda, don't worry it will foam up, thats okay. - Drain the beans well and rinse. - Cut the salt pork into cubes and put in the bottom of a bean crock along with the onion and the beans. - Mix together the molasses, sugar, salt, mustard and the. - black pepper. - Cover with hot water. - Cover the pot tightly and bake in 300 F oven for approximately 6 hours or until the beans are cooked through.
Perfect Mashed Potatoes Ingredients: - 2 pounds Yukon Gold or russet potatoes (unpeeled) - 1/2 cup whole milk - 1/4 cup (1/2 stick) butter Directions: - Place potatoes in large saucepan; cover with cold water. - Bring to boil, reduce heat to medium, and simmer until tender, about 20 minutes. - Drain well; cool slightly. - Peel and mash potatoes; place in large saucepan. - Over medium heat, dry out potatoes for 2 minutes, stirring occasionally. - Meanwhile, heat milk in small saucepan until warm. - Stir butter into potatoes. - Add warm milk and stir until completely absorbed. - Season with salt.
Stuffed Halibut Cheeks Ingredients: - 5 garlic cloves, minced - 1/2 cup chopped chives - 1/2 pound crabmeat - 1 cup cream cheese - Salt and pepper - 10 halibut cheeks - Olive oil, to taste Directions: - Combine the first 5 ingredients. - Cut pockets into halibut cheeks, stuff the garlic mixture into the pockets, then drizzle olive oil on the cheeks. - Place on grill and cook for 3 minutes on each side. - Serve immediately.
Pineapple Glazed Ham with Brown Sugar Ingredients: - 15 pounds Bone-in Ham - 12 ounces, fluid Lemon Lime Soda, Sprite Or 7-Up - 1 cup Brown Sugar - 1 whole Pineapple, Peeled And Cored - 10 ounces, weight Maraschino Cherries Directions: - 1. - Preheat oven to 325 F. 2. - Place ham in a deep roasting pan. - We used a disposable roasting pan for easy clean-up. - 3. - Use a knife and score the top of the ham 1/8 deep in a cross-hatched diamond pattern. - 4. - Put the brown sugar into a small bowl or cup. - Mix 1/2 ounce of lemon lime soda into the brown sugar and pour the thick mix over the ham. - 5. - Pour the remainder of the can of soda into the pan. - 6. - Cut the pineapple into strips and place the strips (I call them saddles) over the ham for maximum contact. - 7. - Secure pineapple to the ham with toothpicks. - Add Maraschino cherries onto the tip of each toothpick and slide them down on the picks until they touch the pineapple. - Cover the pan with a sheet of heavy duty foil. - 8. - Cook the ham in the preheated oven (with the foil on) for 5 hours. - Refer to the package instructions as well, because cook time will vary based on the size of the ham. - 9. - Remove foil and cook for an additional 20 to 30 minutes, being careful not to burn the ham. - 10. - When done remove the pan from the oven. - Allow ham to rest 30 minutes before cutting.
Apple Oat Bread Recipe Ingredients: - 1/2 c. Water - 1 1/3 c. Bread Flour - 2/3 c. Whole-Wheat Flour - 2 tsp Nonfat Dry Lowfat milk - 1 tsp Salt - 2 tsp Applesauce - 1/2 c. Canned/minced apples - 1 Tbsp. Concentrated apple juice - 2 tsp Lemon juice - 1 Tbsp. Honey - 2 Tbsp. Yogurt,Plain, Non-Fat - 2 tsp Molasses - 1/4 c. Oats - 2 tsp Yeast Directions: - 1 Lb. - LOAF Marie FrainierDGCP02C
Children Love Me Corn Flakes Cookies Ingredients: - 150 g butter, melted - 150 g sugar, ground in a mixer - 150 g refined flour (maida) - 100 g corn flakes, crushed - 1 egg yolk - 1 pinch salt - 3 teaspoons vanilla essence Directions: - Mix butter and sugar in a bowl. - Add yolk and salt. - Add essence, flour and corn flakes. - Mix with hands until everything has just mixed (don't overmix). - Refrigerate for 10-15 minutes. - Make into flat cookie shapes. - Bake for 15 minutes at 180C. - Cool. - Allow to harden. - Serve.
New England Boiled Dinner Ingredients: - 3 pounds corned beef - 6 each carrots cut in half lengthwise - 6 each potatoes cut in half lengthwise - 1 each cabbage head - 3 cups water - 6 each turnip cut in quarters Directions: - Place corned beef and water in crockpot. - Cover. - Set on high. - When steaming vigorously, set to medium and continue cooking 2 1/2 hours. - Remove meat from cooker. - Put potatoes, turnips, carrots and cabbage in cooker. - Place meat on top of vegetables. - Cover and when mixture is steaming briskly, set to medium. - Cook for 45 minutes. - Ham may be used in place of corned beef, if desired.
Asparagus, Bean and Pistachio Salad Ingredients: - Salt - 1/4 pound asparagus, trimmed - 1/4 pound haricots verts, stems removed - 1 clove garlic - 2 handfuls soft leaf lettuce, cut into small pieces - 1/4 cup toasted pistachios - 13 cup crumbled ricotta salata or aged goat cheese - 2 teaspoons cider vinegar - 3 tablespoons olive oil - Freshly ground black pepper - Truffle salt Directions: - Bring a pot of salted water to a boil. - Add the asparagus and cook until bright green but still slightly crisp in the center, 2 to 3 minutes. - Remove and transfer to a bowl of ice water to stop the cooking. - Repeat with the haricots verts. - Dry the asparagus and beans, then slice them into 1/4-inch pieces. - Rub a bowl with the garlic clove. - Add the asparagus, beans, lettuce, pistachios and cheese. - Sprinkle with the vinegar and oil. - Season generously with pepper and truffle salt. - Mix salad until evenly dressed. - Fix the seasoning if you need to.
Quick Prosciutto, Mozzarella and Basil Pizza Ingredients: - 2 large flour tortillas (8 inch) or pita breads, or naan bread, prefer whole wheat - 1/2 cup tomato sauce - 4 slices prosciutto thin slice - 2 ounces mozzarella cheese prefer freshly sliced - 1/2 cup basil sliced - 1 x red pepper flakes to taste - 1 x olive oil, extra-virgin optional Directions: - Preheat the oven to 500F and put the rack in the middle position. - Lay the flour tortilla on a baking sheet. - Brush the top with olive oil and spread half the tomato sauce evenly over each tortilla. - Use just enough of the sauce to evenly coat the tortilla. - Place the mozzarella slices over the tomato sauce and sprinkle with red pepper flakes to taste. - Bake the pizzas until the cheese is bubbling and melted, 8 to 10minutes. - Put the pizza on a working surface, and arrange prosciutto and torn basil leaves on top of the pizza. - Drizzle with olive oil if needed. - Cut into wedges and serve warm.
Mock Mimosa Ingredients: - 1 tub CRYSTAL LIGHT Pineapple Orange Flavor Drink Mix - 1 bottle (2 liter) club soda, chilled - 2 cups cold orange juice - 1 seedless orange, cut into 10 slices Directions: - Dissolve soft drink mix in club soda in a large pitcher. - Stir in orange juice. - Pour evenly into 10 glasses. - Garnish each glass with a fresh orange slice.
Red Flint Polenta Recipe Ingredients: - 3 quarts cold water, plus more as needed - Large pinch of kosher salt, plus more to taste - 2 cups red flint polenta - Extra-virgin olive oil (optional), for garnishing - 1 cup mascarpone cheese - 1/2 cup (1 stick) unsalted butter Directions: - Bring the water and salt to a boil in a large, heavy-bottomed pot over high heat. - When the water boils, reduce the heat to medium-high and add the polenta in a thin stream, whisking vigorously to keep lumps from forming. - Let the polenta come to a boil and then reduce the heat to maintain a low, steady simmer. - Cook the polenta for 3 hours, whisking frequently and reducing the heat as necessary to keep a gentle simmer. - If the polenta becomes too thick, simply add more water and continue cooking. - The finished polenta should be a thick porridge, like grits, and the grain should be supple. - The red bran flakes should be pleasantly toothsome, not stiff or raw. - Taste the polenta and add additional salt if necessary. - Serve immediately in warmed bowls, or as a side to or other roasted meats. - Top with a drizzle of extra-virgin olive oil if youd like. - Turn off the heat and whisk the mascarpone cheese and butter into the polenta. - Taste and add additional salt if necessary. - Serve as above.
Classic Cottage Pie Ingredients: - 2 lbs yukon gold potatoes - 1 quart chicken stock - 1 head garlic - 2 tablespoons butter - 12 cup sour cream - 14 cup milk - salt and pepper - 2 tablespoons extra virgin olive oil - 1 lb ground sirloin - 2 garlic cloves, minced - 1 medium onion, minced - 2 carrots, grated - 2 stalks celery, grated - 6 -8 porcini mushrooms, grated - 2 tablespoons flour - 1 tablespoon Worcestershire sauce - 14 cup ketchup - 14 cup red wine - salt and pepper Directions: - Cut the top off of the head of garlic and wrap in foil. - Roast the garlic in a 400 degree oven for 35 minutes. - Wash the potatoes thoroughly and add to a large pot, then cover with chicken stock (add water if the stock doesn't cover the potatoes. - Cook on high heat and boil for about 15 minutes, or until potatoes are easily pierced with a fork. - In a large skillet, heat the olive oil, onion, garlic and beef over medium high heat. - Break up the meat as finely as possible. - Once sizzling, gradually add the veggies, careful not to stir them too much, otherwise the moisture will escape too quickly and the food with steam instead of sauteing. - Once meat is fully cooked, stir in flour, then add Worcestershire, ketchup and wine. - Cook for another minute, until liquids are thick and incorporated. - Mash the potatoes with a masher or beater, along with the roasted garlic, butter, sour cream, milk and seasonings. - Spread the beef mixture into a greased casserole, and layer the mashed potatoes on top. - Bake at 450 degrees Fahrenheit until the potatoes are golden brown on top, usually about 20 minutes. - Let cool ten minutes before serving. - Goes nicely with a green salad or green beans and the wine you used to cook with.
Spicy Cornbread Muffins Ingredients: - 2 (8 1/2-ounce) boxes corn muffin mix - 1 cup milk - 2 eggs, beaten - 1 (8 3/4-ounce) can corn kernels, drained - 1 canned chipotle pepper in adobo sauce, minced - 1/2 cup grated Monterey jack Directions: - Preheat oven to 375 degrees F. - In a bowl, mix together all of the ingredients until just combined. - Do not overmix. - Divide the batter evenly in a 12-portion nonstick muffin tin. - (If using a tin that isn't nonstick, spray with cooking spray). - Bake in the center of the oven until just golden and muffin springs back when gently pressed, about 20 minutes. - Cool for 10 minutes in the pan, then remove and serve warm.
Baked Eggs Florentine Ingredients: - 1 cup finely chopped onion - 2 Tbs. olive oil or butter - 1 1/4 lb. baby spinach leaves, washed - 23 cup plain soymilk or low-fat milk - 8 large eggs Directions: - Preheat oven to 350F. - Saute onion in oil over medium heat 5 minutes, stirring often. - Add spinach, cover and cook, 3 minutes, or until wilted. - Uncover, and cook 4 minutes more, or until liquid has evaporated. - Stir in soymilk, and simmer, 3 to 4 minutes, stirring occasionally. - Season to taste with salt and pepper. - Transfer to 11x8-inch baking dish coated with nonstick cooking spray. - Make 8 indentations in spinach. - Crack 1 egg into each indentation. - Bake 20 to 25 minutes, or until whites and yolks are just set. - Serve hot with toast.
Grandma Lloyd's Ginger Cookies Ingredients: - 1 cup sugar - 34 cup Crisco - 14 cup molasses - 2 cups flour - 1 egg - 1 teaspoon vanilla - 2 teaspoons baking soda - 14 teaspoon salt - 1 teaspoon ground cloves - 1 teaspoon cinnamon - 1 teaspoon ginger Directions: - Sift dry ingredients together, add other ingredients and mix well. - Roll into walnut size balls and dip tops in sugar. - Bake on a thin, ungreased cookie sheet. - Bake at 375 F for 10 minutes.
Yummy Rib Sauce Ingredients: - 14 cup butter - 1 onion - 1 teaspoon garlic - 12 cup vinegar - 1 cup ketchup - 1 cup barbecue sauce - 1 lemon, juice of - salt and pepper Directions: - Boil ribs at a simmer for 1 hour. - Set aside. - Saute onions, garlic and butter until onions are soft. - Place in a blender with remaining ingredients. - Puree for 45 secs. - Return to pot, and bring to a boil. - Cover ribs with sauce and place in fridge for at least 2 hours. - Grill ribs, turning often, and covering with sauce until brown.
Crab and Sweet Corn Chowder Ingredients: - 1/2 lb. freshly cooked crabmeat, cut into bite-size pieces - 2 tbsp butter - 4 strips of bacon - 1/2 cup yellow onion, chopped - 1/2 cup carrot, chopped - 1/2 cup celery, chopped - 4 cups frozen yellow corn kernels, thawed - 1 bay leaf - 4 cups whole milk - 3 cups low-salt chicken broth - 6 tbsp sour cream - 1 medium potato, peeled and diced - 1/8 tsp pinch cayenne pepper - Salt and pepper to taste Directions: - In a large sauce pan, saute bacon until crisp. - Place bacon on paper towel to drain. - Pour off all but one tbsp of bacon renderings. - Add 1 tbsp butter, melt. - Saute onion until soft. - Add carrots and celery, cook for 5 minutes. - Set aside. - Puree two cups of corn. - Now, add all corn to onion, carrots and celery. - Mix thoroughly. - Add milk, broth, potatoes, cayenne pepper, bay leaf, plus half of the crumbled, crisp bacon. - Bring to a boil. - Reduce heat, cover and simmer for 20 minutes. - Remove bay leaf. - Salt and pepper to taste. - Continue to simmer for an additional 10 minutes. - Set pan aside and let cool slightly. - Stir in sour cream. - Melt 1 tbsp butter in skillet. - Saute crab meat until heated. - Spoon crab into bowls. - Pour soup gently on top. - Garnish with crumbled bacon.
My RITZ "Hero" Ingredients: - 2 oz. KRAFT Sharp Cheddar Cheese, cut into 6 slices - 24 RITZ Crackers - 1 Tbsp. KRAFT Classic Ranch Dressing - 6 slices OSCAR MAYER Deli Fresh Oven Roasted Turkey Breast, cut in half - 1 large plum tomato, cut into 12 thin slices - 12 CLAUSSEN Bread 'N Butter Pickle Chips Directions: - Cut each cheese slice diagonally in half to form 12 triangles; set aside. - Spread 12 of the crackers evenly with dressing; cover with folded slices of turkey. - Top each with tomato slice, cheese triangle and pickle chip. - Cover with remaining crackers to make twelve cracker sandwiches.
Beef Stew Ingredients: - 1 package lean stew meat - 8 ounces tomato sauce - 2 cups beef broth - parsley - thyme - flour - oil - 1 onion, diced - 2 minced garlic cloves - salt and pepper - potato, carrots,and celery Directions: - Season flour with salt and pepper. - Season meat with salt and pepper. - Dredge meat in flour and brown in batches in 2 tsp. - of hot oil, adding oil between batches if needed (do not over crowd.) - Place in bowl when finished. - In the same pot add 1 tsp. - oil and onion saute about 2 minutes and add garlic and tomatoe sauce. - Stir about 3 to 4 minutes. - Add meat to the mixture and add herbs. - Simmer about 1 1/2 hours. - Add vegetables last 30-45 minutes. - Season with salt and pepper if needed. - Serve over rice.
Mixed Veggie & Cheddar Mashed Potatoes Ingredients: - 1/4 lb fresh baby carrots, cut in half - 2 cup fresh chopped broccoli - 5 large idaho potatoes, large chunked - 1 1/2 cup shredded cheddar - 1 salt and pepper to taste - 1/4 cup butter - 2 dash milk - 2 whole green onion, sliced - 6 smoked cheddar bratwurst (optional) Directions: - place potatoes, carrots, onion and broccoli in a large pot. - cover with cold water. - place brats on top and boil for 30-40 min. - or until potatoes are tender. - remove brats from pot. - drain veggies. - with a mixer whip veggies with salt, pepper, milk and butter. - stir in cheddar. - serve with cheddar brats! - serves 2 adults and 2 children - enjoy! - feel free to exsperiment with different fresh veggies!
Balado Tahu Telor (Bean Curd And Eggs In Fried Pounded Chillie Recipe Ingredients: - 6 x Boiled Large eggs, remove the skin - 1 x Block tahu, slice in six/eight pcs - 100 gm skined prawns - 8 x Fresh red peppers (you can remove the seeds if you want to) (up to 10) - 5 x Shallots - 4 x Cloves garlic - 1 x Big tomato, slice in 8 pcs - 1/2 tsp Belacan ( shrimp paste ) Salt and sugar to taste Oil for deep frying Directions: - However, I did find the recipe below by following the links at: close to what you wanted. - Method: Deep fry the Large eggs ( until the skin is change to golden colour) and tahu. - Lb./grind the peppers, shallots, garlic, belacan not too fine. - Fry the paste with warm oil in a wok. - Add in the shrimps and cook it for about 3 min. - Add in the fried boiled Large eggs and tahu. - Finally add in the tomatoes, salt and sugar. - Cook again for about 3 min.
Good Morning Potato and Egg Bake #5FIX Ingredients: - 8 eggs - 1 bunch fresh cilantro - 12 cup shredded cheddar cheese or 12 cup monterey jack cheese, blend - 1 (20 ounce) bag Simply Potatoes Shredded Hash Browns - 6 slices white toast or 6 slices wheat toast Directions: - Follow the directions to prepare the Simply Potaotes O' Brien Hash Browns. - Beat 8 eggs, chopped cilantro and shredded cheddar/jack cheese blend together. - Set aside. - Toast 6 slices of bread. - Preheat oven to 375 degrees. - Grease a 9 x 13 metal or glass pan. - Lay the 6 slices of bread on the bottom of the pan. - Spread the Simply Potatoes O' Brien Hash Browns over the toast. - Pour the egg mixture evenly over the hash browns. - Bake for about 40 minute or until eggs mixture becomes firm and a touch golden brown. - Serve immediately.
Chickenlegs with Mango Chutney and Carrot-Rice Ingredients: - 18 ounces chicken legs cooked - 1 each mangos fresh - 1 each onions - 1 Piece ginger fresh - 1 tablespoon vegetable oil - 2 ounces raisins, seedless - 1 tablespoon sugar - 3 tablespoons vinegar - 1 tablespoon ketchup - 1 x black pepper - 1/2 teaspoon coriander - 1/2 teaspoon kurcuma - 5 ounces rice - 3 tablespoons coconut shredded - 3 1/2 ounces carrots - 13 ounce butter - 2 tablespoons sugar Directions: - Bake the precooked chickenlegs in 200 cup oven until they are brown. - Peel the mango, remove stone and cut into small cubes. - Peel and chop onion finely. - Peel and chop ginger finely. - Heat the oil and saute the onion; add the mango and ginger. - Saute a minute more. - Add the rest and let it simmer 30 minutes. - Let it cool and season as hot as you like. - Simmer the rice in saltwater until done; keep warm. - Put the coconut into a dry skillet and brown it. - Peel the carrots and cut into fine strips or grate them. - Heat the butter in skillet and fry the carrots shortly; add sugar and heat until sugar Stir all the time. - Add carotts and the coconut to the rice, mix and serve with the cold chicken and the cold mango.
Pesto Vegetable Shepherds Pie Ingredients: - 2 pounds baking potatoes, such as Burbank or russet - 4 medium zucchini, well scrubbed - 1 red bell pepper - 1/2 cup sour cream, at room temperature - 3 tablespoons butter - 2 cups fresh or thawed frozen corn kernels - 3 tablespoons store-bought pesto - 1 cup (4 ounces) freshly grated Parmesan cheese Directions: - PREP: Peel potatoes and cut into 1-inch chunks. - Cut zucchini in half lengthwise, then into half-moons. - Cut out and discard seeds and ribs from red pepper; cut into 1/2-inch dice. - Preheat oven to 350F. - Lightly butter 13 x 9-inch baking dish. - Place potatoes in large saucepan and add enough lightly salted water to cover. - Bring to a boil over high heat. - Reduce heat to medium and simmer until tender, about 20 minutes. - Drain and return to pot. - Add sour cream and mash with potato masher or handheld electric mixer. - Season with salt and freshly ground pepper to taste. - Meanwhile, heat 2 tablespoons butter in very large skillet over medium-high heat. - Add zucchini and red pepper and cook, stirring occasionally, until vegetables are tender, about 12 minutes. - Stir in corn and pesto. - Season with salt and pepper. - Spread vegetables in baking dish. - Spread with mashed potatoes and sprinkle with cheese. - Cut remaining 1 tablespoon butter into small cubes and sprinkle over potatoes. - Bake until topping is tinged with brown and cheese melts, about 20 minutes. - Serve hot. - Variation - Add 2 finely chopped garlic cloves to the skillet with the zucchini and red pepper.
Smoked Salmon Mousse Ingredients: - 3 sticks unsalted butter - 1 pound smoked Norwegian or Scottish salmon, not too salty, cut into inch cubes - 1/2 cup heavy cream - Juice of 1/2 lemon - 1 tablespoon chives, finely chopped - 1 tablespoon dill, finely chopped - 1 tablespoon parsley, finely chopped Directions: - Cut the butter into cubes and melt it in a saucepan over low heat. - Remove from the heat and set aside for a few minutes to cool and to allow the milky solids to sink to the bottom. - Carefully pour off the oily part, or clarified butter, leaving the milky solids behind. - Let the clarified butter cool to room temperature. - In 2 or three batches, put the salmon cubes, clarified butter, and cream in the bowl of a food processor, and puree until fluffy and completely smooth. - Transfer the salmon puree to a large bowl and stir in the herbs and lemon juice to taste. - Chill before serving.
Pasta Salad Ingredients: - 1 14 cups mayonnaise - 1 12 cups pasta - 14 teaspoon salt - 18 teaspoon pepper - 6 sliced bacon, chopped - 1 cucumber, diced - 1 cup frozen peas, thawed - 1 teaspoon onion powder - black olives Directions: - cook pasta. - mix all ingredients together.
Quikie Quiche #5FIX Ingredients: - 1 12 cups Simply Potatoes Shredded Hash Browns - 1 12 cups roasted vegetables - 1 12 cups shredded gruyere cheese - 1 cup half-and-half - 4 large eggs Directions: - Toss hashbrowns with a little olive oil and press into 9 " pie pan. - Take half the shredded cheese and place over hashbrowns. - Next place roasted veggies over cheese. - Top with remaining cheese. - In blender mix 4 eggs with 1 cup half and half. - Season to taste. - Mix till combined. - Slowly pour over ingredients in pie pan. - Bake in 350 degree oven for 45 minutes. - ENJOY!
Italian Stuffed Summer Vegetables Ingredients: - 1 large red bell pepper, halved lenthwise - 2 large yellow squash, halved lenthwise (about 1 pound) - 2 medium zucchini, halved lengthwise (about 1/2 pound) - cooking spray - 3 ounces Italian bread - 3 garlic cloves, minced - 1 teaspoon dried basil (or 1 tbls. fresh) - 12 teaspoon dried oregano (or 2 tsp. fresh) - 1 12 cups chopped peeled plum tomatoes - 12 cup finely shredded parmesan cheese, divided - 14 cup chopped fresh parsley - 12 teaspoon fresh ground black pepper - 14 teaspoon salt Directions: - Preheat your oven to 375F. - Remove seeds and membranes from the bell pepper and discard. - Carefully scoop out squash and zucchini pulp, leaving the shells intact. - Finely chop pulp; set aside. - Place the bell pepper halves, squash shells, and zucchini shells, cut sides up, in a 13"x9" baking pan coated with cooking spray. - Put bread in food processor; pulse until crumbs measure 1 1/2 cups(abut 10 times). - Heat a large nonstick skillet over medium heat. - Coat pan with cooking spray. - Add the chopped pulp and garlic; cook about 4 minutes or until moisture evaporates, stirring frequently. - Remove from heat. - Stir in breadcrumbs, 1/4 cup Parmesan cheese, parsley, pepper, and salt. - Divide mixture evenly among prepared bell pepper halves, squash shells, and zucchini shells; sprinkle evenly with 1/4 cup cheese. - Cover pan with foil, and bake at 375F. for 40 minutes or till shells are tender. - Preheat broiler. - Remove foil; broil 4-5 minutes, until cheese is lightly browned. - Enjoy! - Makes 8 servings.
Chocolate Cheesecake Recipe Ingredients: - Ingredients - 1 recipe Basic Dough (see Recipe Center) - 1 8-ounce package cream cheese, softened - 3 ounces bittersweet chocolate, melted and cooled - 1/2 cup sugar - 2 egg yolks - 3 tablespoons chocolate milk - 1 tablespoon milk - 1/2 teaspoon vanilla - Whipped cream - Bittersweet chocolate shavings - Fresh raspberries (optional) Directions: - Directions - 1. - Preheat oven to 350A degrees F. Grease and flour thirty-six 1-3/4-inch muffin cups; set aside. - Prepare Basic Dough. - Shape dough into thirty-six 1-inch balls. - Press balls into the bottoms and up the sides of prepared pans; set pans aside. - 2. - For filling, in a medium mixing bowl beat cream cheese and chocolate with an electric mixer until combined. - Beat in sugar, egg yolks, liqueur, milk, and vanilla until combined. - Spoon a rounded teaspoon of filling into each dough-lined cup. - 3. - Bake in preheated oven about 18 minutes or until crusts are golden and the filling sets. - Cool tarts in pan for 10 minutes. - Remove and cool for 1 hour on a wire rack. - (Centers may dip slightly as they cool.) - Cover and chill for up to 24 hours. - To serve, top each tart with whipped cream and chocolate shavings. - If desired, garnish serving plate with fresh raspberries. - Makes 36 tarts.
Oven Fried Spicy Chicken Ingredients: - 12 cup yellow cornmeal - 12 cup flour - 1 12 teaspoons salt - 1 12 teaspoons chili powder - 12 teaspoon oregano - 14 teaspoon pepper - 6 -8 chicken pieces - 12 cup milk - 13 cup butter, melted Directions: - Preheat oven to 375 degrees . - In a ziploc bag, combine cornmeal and next 5 ingredients; shake well to combine. - Dip chicken pieces in milk and place 2 pieces at a time in the bag and shake to coat the chicken well. - Place the chicken skin side up in a 13x9 pan. - Drizzle butter over the chicken and bake 50-55 minutes or until no pink remains.
Harold Dieterles Chiang Mai Sausage Lettuce Cups Ingredients: - 4 cloves garlic, roughly chopped - 1-inch knob ginger root, peeled and chopped - 2 tablespoons chopped lemongrass - 1 small shallot, peeled and thinly sliced - 3 Thai red chilies, seeds removed - 4 fresh kaffir lime leaves, roughly chopped - 1/4 cup fish sauce - 3 tablespoons oyster sauce - 2 tablespoons cilantro, roughly chopped - 2 pounds ground pork shoulder - Hog casing as needed - 1/2 cup palm sugar - 1/4 cup water - 1 tablespoon fish sauce - 1 tablespoon lime juice - 1 red chili, seeds removed, sliced - 1 green chili, seeds removed, sliced - 1-inch knob ginger root, peeled and julienned - 20 Bibb lettuce cups - 1/4 cup mint leaves - 1/4 cup thai basil leaves - 1/4 cup cilantro leaves Directions: - Place all ingredients up to the ground pork shoulder in a food processor and run until combined. - Reserve in a large bowl. - Using your hands, fold the ground pork into the liquid until all meat is well seasoned. - Using a sausage stuffer, stuff the pork into the hog casing and hang refrigerated overnight. - When you are ready to grill, season the sausage with salt and pepper and brush with olive oil. - Heat the grill to 500 and cook for 10 minutes, turning a couple of times. - Set aside.
Baked Potatoes with Chipotle Ingredients: - 1/2 cup KRAFT Light Mayo Reduced Fat Mayonnaise - 1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream - 1/4 cup KRAFT Grated Parmesan Cheese - 2 Tbsp. chopped canned chipotle peppers in adobo sauce - 1-1/2 lb. red potatoes (about 5), peeled, thinly sliced - 1/2 lb. Mexican chorizo, cooked, drained - 1 cup KRAFT Shredded Queso Quesadilla Cheese with a TOUCH OF PHILADELPHIA Directions: - Heat oven to 400F. - Mix first 4 ingredients until blended. - Place half the potatoes in 2-qt. - casserole sprayed with cooking spray; top with half each of the mayo mixture and chorizo. - Repeat layers; cover. - Bake 1 hour or until potatoes are tender. - Sprinkle with shredded cheese; bake, uncovered, 5 min. - or until melted.
Homemade Funnel Cake Ingredients: - 1 cup flour, all-purpose - 1 large eggs - 2 teaspoons baking powder - 3/4 cup milk - 1 teaspoon vanilla extract - 250 millilitres vegetable oil - 2 tablespoons sugar - 1 pinch salt Directions: - Beat egg, separate bowl mix well all ingredients and slowly add to the egg mixture. - (Batter is smooth) - Pour 1 cup to batter in to pipping bag, fitted with no 2 Wilton nozzle and squeezing the batter into the hot oil. - (Pour the batter circulation motion then from side to side) - Fry until golden brown. - (Both sides should be golden brown and crispy) - Drain off excess oil. - Place the plate and drizzle with chocolate honey coconut pani. - Serve warm. - see my web site www. - recipesrilanka. - blogsot. - com www. - stellarecipe. - webs. - com
Chilled Thai Noodle and Shrimp Salad With Peanut Dressing Ingredients: - 8 ounces packaged rice noodles, wide width - 2 tablespoons fresh lime juice - 2 tablespoons water - 1 12 tablespoons fish sauce - 1 tablespoon low sodium soy sauce - 3 tablespoons light coconut milk - 14 teaspoon sesame oil - 2 tablespoons reduced-fat peanut butter, crunchy-variety - 1 tablespoon light brown sugar, unpacked - 1 12 tablespoons garlic, minced - 2 tablespoons jalapeno peppers (do not touch seeds with bare hands) or 2 tablespoons serrano chilies, minced (do not touch seeds with bare hands) - 1 tablespoon lemongrass, minced - 2 small shallots, peeled and thinly sliced - 3 tablespoons fresh cilantro leaves, picked off the stem and washed - 3 tablespoons fresh mint leaves, fresh, picked off the stem and washed - 2 tablespoons fresh basil leaves, washed and torn - 14 cup green cabbage, shredded - 14 cup red cabbage, shredded - 14 cup carrot, shredded - 8 ounces frozen shrimp, peeled, precooked, thawed and cut in half lengthwise - 2 medium scallions, thinly sliced on a diagonal Directions: - Fill a large, deep pot with very hot tap water. - Add noodles and cover; set aside. - To make dressing, combine lime juice, water, fish sauce, soy sauce, coconut milk, oil, peanut butter and sugar in a medium bowl; whisk until well-combined. - Add garlic, jalapeno, lemon grass and shallot to same bowl; mix to combine. - Add cilantro, mint, basil, both cabbages and carrots; mix again to combine. - Taste a noodle to see if they are ready. - They should be slightly al dente. - Drain and rinse in cold water. - Add noodles to bowl and toss to coat. - Add shrimp and scallions; mix again and let sit for at least 10 minutes or up to overnight in the refrigerator. - Yields about 1 1/3 cups per serving. - Notes. - To save yourself a little time, consider buying a pre-packed slaw mix to replace the shredded carrot and green and red cabbage.
Whole Wheat- Sugar Free Bannana Nut Muffins Ingredients: - 2 cups whole wheat flour - 14 cup unbleached flour - 1 14 cups Splenda sugar substitute - 3 teaspoons baking powder - 12 teaspoon salt - 12 cup butter - 2 eggs - 3 bananas - 1 teaspoon vanilla - 1 teaspoon cinnamon - 12 cup chopped walnuts Directions: - mix all dry ingredients. - In a separate bowl mix wet ingredients, then add to dry. - Spray muffin pan with cooking spray or use muffin liners.
Cappuccino-Cream Cheese Pound Cake with White Chocolate Glaze Ingredients: - Cake - 3 cups unsalted butter, softened - 2 cups Philadelphia Light Brick Cream Cheese Spread, softened - 1-1/2 qt. granulated sugar - 1 doz. eggs - 2 Tbsp. Maxwell House 100% Columbian Frozen Liquid Coffee, thawed - 1-1/2 qt. flour, sifted - White Chocolate & Coffee Glaze - white chocolate, chopped - 2 Tbsp. Maxwell House 100% Columbian Frozen Liquid Coffee, thawed Directions: - Cake: Beat butter and cream cheese in mixer fitted with paddle attachment on medium speed until whipped. - Add sugar; beat until light and fluffy. - Add eggs, 1 at a time, beating well after each. - Mix in coffee. - Add flour all at once; mix until well blended. - Pour into 2 well-greased 8-1/2 x 4-1/2-inch loaf pans (or 1 pan for trial recipe). - Bake in 325F (160C) standard oven 1 hour 20 min. - or until wooden pick inserted in centre comes out clean. - Remove to wire rack. - Cool 10 min. - Loosen cakes from pans; invert onto wire rack. - Cool completely. - White Chocolate & Coffee Glaze: Melt chocolate in double boiler. - Add coffee; stir until well blended. - Drizzle 8 oz. - (225 g) Glaze over each cake, completely covering all sides. - Let stand until glaze is set.
Pilav Kuzulu Ingredients: - 3 each tomatoes peeled - 4 tablespoons olive oil - 2 each onions chopped - 2 pounds lamb cubed - 1 x salt and black pepper - 1/4 teaspoon cinnamon - 2 tablespoons pine nuts - 3 tablespoons raisins, seedless - 1 each green bell peppers sliced - 1 1/2 cups long grain rice - 1/4 cup parsley leaves chopped - 3 cups beef stock Directions: - Prepare in a 5 qt. - dutch oven that can be placed in an oven. - Heat oil, add onion and fry until soft and golden. - Add lamb and brown on all sides. - Add salt, pepper and cinnamon. - Add tomatoes, pine nuts, raisins and green pepper, cover and simmer for 10 min. - Add the rice and fry for 2 min. - Add parsley, and broth. - Cook over moderate heat until all the liquid has been absorbed and small holes appear on the surface of the rice. - Place casserole in a preheated 300 degree oven for approx. - 30 min.
Steamed Mussels Ingredients: - 1 tablespoon canola oil - 2 shallots, finely diced - 6 garlic cloves - 1 cup white wine - 1 pound mussels, cleaned and debearded Directions: - Heat the oil in a Dutch oven over medium heat. - Sweat the shallots until translucent and without any color, 1 to 2 minutes, and then add the garlic and cook 1 minute longer. - Pour in the wine and bring to a simmer before adding the mussels. - Cover tightly with a lid and steam until the mussels open, 3 to 4 minutes. - Remove the mussels from the pot to avoid over-cooking, and discard any that do not open. - Serve alongside the cooking liquid.
Lemon & Mixed Berry Souffle Pudding (Low Cal/Sugar/Fat) Ingredients: - 150 g mixed berries - 3 eggs, separated - 1 cup Splenda sugar substitute - 1 cup skim milk - 12 cup self-raising flour, sifted - 14 cup lemon juice - 30 g sugar-free applesauce - 2 teaspoons grated lemon rind (optional) - water, boiled Directions: - Preheat oven to 180C - Spray 4 1-cup gratin dishes or 3 1-cup souffle dishes with cooking spray/Pam. - Using an electric mixer, beat egg-yolks & half the Splenda together until thick & creamy. - Stir in skim milk, flour, lemon juice, apple sauce & (optional) rind. - In another bowl, beat egg whites until soft peaks form. - Gradually add other half of Splenda, continually beating until mixture is thick & glossy. - Carefully fold egg-yolk lemon mixture through egg whites with a wooden spoon. - Do not overmix -you want to keep this light & fluffy. - Scatter mixed berries evenly between the dishes & top with equal amounts of the prepared mixture. - Place dishes in a large baking pan & add enough just-boiled water to come halfway up sides of the dishes. - Bake 35-40 minutes or until puddings are lightly browned & firm to touch.
Noel Ice Cream Cups Ingredients: - 1 qt. vanilla ice cream, softened - 1/4 cup chopped pecans, toasted - 2 tbsp. red maraschino cherries - 2 tbsp. green maraschino cherries - 1 tsp. vanilla extract - 1/2 tsp. almond extract - 1/2 cup M&Ms Plain Chocolate Candy - Additional M&Ms, chopped Directions: - In a medium bowl, combine the ice cream, pecans, cherries and extracts; mix well. - Fold in M&Ms. - Spoon into paper-lined muffin cups and freeze for at least 30 minutes.
Chinese Sausage Recipe Ingredients: - 1 pound bulk sausage, brown & drain - 1 lg. onion, sliced thin - 1/2 green pepper - 1/2 med. bunch celery, minced - 4 1/2 c. water - 1/2 c. rice - 2 Packages Lipton dry noodle soup - 1 can mushroom pcs - 1/2 c. slivered almonds - 1 can water chestnuts Directions: - Saute/fry onion, green pepper and celery. - Cook rice and soup, fold in water for 7 min. - Mix sausage which has been browned, and bake for 50 min at 350 degrees. - Serves approximately 8 people.
Besan Stuffed Taro Leaves Recipe Ingredients: - Taro leaves Onion Garlic Ginger Besan Red pepper pwdr Coriander pwdr Garam masala Turmeric Salt Directions: - (Bhagat Singh, Bhopal, 1972) - Grind together the onion, garlic, and ginger. - Add in the besan and spices. - Spread leaves with this besan mix, folding leaves as you go to make small packets. - Steam leaf packets till done, then brown in oil and serve.
Hashbrown Potato Casserole Recipe Ingredients: - 1 (32 ounce.) pkg. frzn hashbrown potatoes, thawed - 3/4 c. butter, melted - 1/2 c. onion, minced - 1 (10 3/4 ounce.) cream of chicken soup (undiluted) - 1 (8 ounce.) lowfat sour cream - 1 c. (4 ounce.) Cheddar cheese, shredded - 2 c. cornflakes - Lemon twist (optional) - Parsley (optional) Directions: - Combine potatoes, 1/2 c. butter, onion, soup, lowfat sour cream and cheese; stir well. - Spoon into greased 2 1/2 qt casserole. - Crunch cereal and stir in remaining butter. - Sprinkle over potato mix. - Bake at 350 degrees for 50 min. - Garnish with lemon and parsley. - Serves 10 to 12.
Bourbon Sauce For Bread Pudding Souffle Recipe Ingredients: - 1 c. Sugar - 1 c. Heavy cream - 1 dsh Cinnamon - 1 Tbsp. Unsalted butter - 1/2 tsp Corn starch - 1 Tbsp. Bourbon - 1/4 c. Additional water Directions: - Combine sugar, cream, cinnamon and butter. - Bring to a boil. - Add in the corn starch mixed with 1/4 c water and cook, stirring till sauce is clear. - Remove from heat and stir in whiskey. - Serve beside Bread Pudding Souffle or possibly spoon on top.
Seven-Layer Chocolate Cake Ingredients: - 7 large eggs separated - 1 cup powdered sugar - 1 cup cake flour sifted - 1/4 teaspoon salt - 1/2 pound chocolate - 3 tablespoons water cold - 3 large eggs - 1 1/2 cups sugar - 1/2 pound butter - 1 teaspoon vanilla extract Directions: - Beat egg yokes until thick and lemon colored. - Add confectioners' sugar gradually, beating constantly. - Sift flour and salt together and fold into yolk mixture. - Beat egg whites until stiff enough to hold a peak and fold in lightly. - Line seven-layer cake pans with paper and grease the paper. - Divide batter evenly among pans and bake in moderate oven for 12 minutes. - Remove from pans at once. - For the frosting, heat chocolate and water in the top of double boiler. - Mix eggs and sugar thoroughly, combine with melted chocolate and cook until thick, stirring constantly. - Remove from heat; add butter and beat until well blended. - Add vanilla and continue beating until filling is stiff enough to spread. - Cover each layer and top and sides of cake with filling.
Hibiscus-Marinated Leg of Lamb Ingredients: - 1 quart water - 3 large garlic cloves, peeled and smashed - 10 black peppercorns, coarsely cracked - 1 cup dried nontoxic and organic hibiscus flowers (1 1/2 oz) or 20 bags Red Zinger tea leaves (1 box), removed from bags - 1/4 cup sugar - 1 6- to 8-lb leg of lamb, with aitch bone (rump bone) removed by butcher - 2 tablespoons olive oil - 1 tablespoon red currant jelly - 2 tablespoons cold unsalted butter, cut into pieces - Special equipment: 2 extra-large (2-gallon) sealable plastic bags Directions: - Bring water to a boil with garlic and peppercorns. - Add hibiscus flowers and gently simmer 5 minutes. - Remove from heat and let marinade steep 30 minutes. - Pour marinade through a fine sieve into a bowl, pressing on solids, then discard solids. - Add sugar, stirring until dissolved, and chill until cold. - Remove most of fat from lamb and put lamb in double layer of sealable plastic bags with marinade. - Marinate lamb, chilled, turning bag over once or twice, 12 to 24 hours. - Remove lamb from bag, reserving marinade, then transfer to a roasting pan just large enough to hold it. - Pat lamb dry and rub with oil, then season generously with salt and pepper. - Preheat oven to 450F. - Put lamb in upper third of oven and reduce heat to 350F. - Roast until a thermometer inserted in thickest part of leg (without touching bone) registers 125F, about 1 to 1 1/2 hours. - Transfer lamb to a platter, cover with foil, and let stand 15 to 25 minutes (internal temperature will rise to about 135F). - While lamb is standing, pour reserved marinade into roasting pan. - Straddle pan across 2 burners and boil marinade, scraping up brown bits, until reduced to about 1 cup. - Add any meat juices that have accumulated on platter and whisk in jelly and salt and pepper to taste. - Add butter and swirl or shake pan until incorporated. - Pour sauce through a fine sieve into a sauceboat to serve with lamb.
Pepper Jack Stuffed Portabello Mushrooms Ingredients: - 2 Tablespoons Olive Oil, Divided - 1 whole Red Bell Pepper, Seeded And Chopped - 1 whole Green Bell Pepper, Seeded And Chopped - 2 cups Beef, Pork OR Chicken, Cooked And Chopped - 4 whole Portabello Mushrooms - 1 teaspoon Each Kosher Salt And Black Pepper - 1 cup Shredded Pepper Jack Cheese Directions: - Preheat oven to 350 degrees F. Spray a 9x13 baking dish with non-stick cooking spray. - Over medium-high heat, saute the chopped peppers in 1 Tablespoon oil until slightly soft. - Stir in the pre-cooked meat and keep it over heat until heated through. - Carefully remove the stems from the cleaned mushrooms. - Scrape the insides clean with a spoon, removing the fibers. - Place the mushrooms, open side up in the baking dish. - Drizzle each with olive oil and salt and pepper. - Divide the meat and pepper mixture between the mushrooms and top each one with cheese. - Bake for 25-30 minutes or until cheese is bubbly. - Serve immediately.
White Chocolate Dessert With Berries Ingredients: - 1 cup heavy cream - 3 tablespoons creme fraiche or 3 tablespoons full fat sour cream - 4 12 ounces white chocolate, melted - 2 egg whites - 2 egg yolks - 3 tablespoons water - 1 12 teaspoons agar or 1 12 teaspoons kosher gelatin - spray vegetable oil, for greasing - 1 cup strawberry, sliced - 1 cup raspberries - 1 cup black currants - 5 tablespoons confectioners' sugar - 12 cup framboise liqueur - 12 black currant leaves (optional) Directions: - Pour the cream into a pan and bring just below boiling point over low heat. - Pour into a mixing bowl, then add creme fraiche and the chocolate. - Let cool slightly. - Beat in egg yolks, one at a time. - Put the water and gelatin into a small, oven safe bowl. - Let stand 2-3 minutes, then set in a pan of simmering water until gelatin dissolves. - Add to the chocolate mixture. - Spray the inside of 6 molds or small cups with the vegetable oil, and line the bases with baking parchment. - Whisk the egg whites until peaks form, them fod into the chocolate mixture. - Divide evenly among the molds and smooth out the surface. - Cover and chill 2 hours. - Place strawberries, raspberries, and black currant in a bowl and sprinkle with confectioner's sugar. - Pour in the creme de framboise and stir gently to mix. - Cover and chill 2 hours. - To serve, run a knife around the sides of the molds and turn over onto individual serving plates. - Divide the fruit among the plates and garnish with leaves, if available. - Serve immediately.
15 Bean Crockpot Soup Recipe Ingredients: - 1 x 1 lb. package bean soup mix (throw away flavoring packet) - 1 lrg onion minced - 1 tsp chopped garlic - 1 tsp celery salt - 2 stalk celery minced - 1 x bay leaf - 1 dsh cayenne pepper - 1 lb kielbasa sausage Directions: - Soak beans overnight. - Drain. - In crockpot, cover beans with water. - Add in all remaining ingredients except sausage. - Cover and cook on high 1 hour; turn to low and cook 7 to 10 hrs. - Stir once or possibly twice during cooking. - One hour before serving, check texture of soup. - If too thin, mash some of the beans. - Add in sliced kielbasa. - Cook 1 hour more. - Serve with rice or possibly bread.
Cheesy Squash Casserole Ingredients: - 2 lbs yellow squash, sliced - 34 cup chopped onion - 1 tablespoon reduced-calorie margarine - 2 tablespoons all-purpose flour - 1 cup nonfat milk - 34 cup shredded reduced-fat cheddar cheese - 12 teaspoon salt - 14 teaspoon pepper - cooking spray - 12 cup soft breadcrumbs, toasted Directions: - Cook squash and onion in a small amount of boiling water 10 to 12 minutes or until vegetables are tender. - Drain; set aside. - Preheat oven to 350F. - Melt margarine in a medium, heavy saucepan over medium heat. - Add flour; cook, stirring constantly, 1 minute. - Gradually add milk; cook, stirring constantly, until mixture is thickened and bubbly. - Remove from heat; add cheese, salt, and pepper, stirring until cheese melts. - Add squash mixture; stir well. - Spoon squash mixture into a shallow 1 1/2-quart baking dish coated with cooking spray. - Sprinkle squash mixture evenly with breadcrumbs. - Bake at 350 for 20 to 25 minutes or until mixture is thoroughly heated.
stuffed portabella mushrooms Ingredients: - 4 Portabella mushroom caps - 1/4 cup Mozzarella cheese - 1/4 cup Parmesan - 1/4 cup Gruyere - 1/4 cup Asiago - 1 pinch Marjoram - 1 pinch thyme - 1 pinch Garlic - 1 pinch sage - 1 dash Masala wine Directions: - Preheat oven to 350 - Remove stems from mushroom caps - Wash caps and slightly dry - grate cheeses and put it in a bowl - Admixture to each cap - mix all spices together then sprinkle over cheese - Dash Marsala wine over the whole cap n cheese - Bake in preheated oven for 30 minutes
Peppery Popcorn Ingredients: - 12 teaspoon salt - 12 teaspoon paprika - 18 teaspoon ground black pepper - 18 teaspoon white pepper - 18 teaspoon cayenne pepper - 4 quarts unseasoned popped popcorn (about 3/4 cup unpopped) - 3 tablespoons melted butter Directions: - Combine first 5 ingredients in small bowl. - Place popcorn in large bowl; drizzle butter over popcorn, tossing until evenly coated. - Sprinkle 1/3 of seasoning over popcorn and combine well. - Repeat 2 more times until popcorn is well coated. - (Can be prepared 1 hour ahead. - Store at room temperature. - ).
Zucchini Cheddar and Herb Biscuits Ingredients: - 1 large onion, chopped - 14 cup unsalted butter, cubed - 2 12 cups biscuit mix - 1 tablespoon fresh parsley, minced - 12 teaspoon dried basil - 12 teaspoon dried thyme - 3 eggs, lightly beaten - 14 cup milk - 1 12 cups zucchini, shredded (& drained or patted dry between paper towels) - 1 cup cheddar cheese, shredded (about 4 ounces) Directions: - Preheat oven to 400 degrees F & grease a large baking sheet. - In a large skillet, saute the onion in butter until tender. - In a large bowl, combine biscuit mix, parsley, basil, thyme & onion mixture. - Stir in eggs & milk just until combined, then stir in zucchini & cheese. - Drop by 1/4 cupfuls, 2 inches apart onto the prepared baking sheet. - Bake 10 to 14 minutes or until golden brown. - Serve warm, & if any are left over, refrigerate them!
Shrimp Po' Bubba's Ingredients: - 6 cups self-rising flour - 1 cup cornmeal - 1 teaspoon salt - 1 teaspoon black pepper - 2 pounds, uncooked shrimp, peeled (tails left on), deveined and butterflied - Salt and freshly ground black pepper - 3 eggs - 1/4 cup water - 1/2 cup Louisiana hot sauce (recommended: Texas Pete) - 2 cups Uncle Bubba's Fry Mix, recipe follows - Peanut oil, for deep frying - Tartar sauce, for dressing - Lettuce and tomato slices, for topping - Mix ingredients together and store in an airtight container for up to 4 months. Directions: - Lightly sprinkle the shrimp with salt and pepper. - In a small bowl mix the eggs, 1/4 cup water and hot sauce. - Place the fry mix in a shallow dish. - Dip each shrimp in the egg mixture and then into the fry mix. - Cook's Note: If the fry gets lumpy you can sift it to make smooth. - Heat 3 to 4-inches of peanut oil in a Dutch oven or deep-fryer) to 350 degrees F. - Place the shrimp in the pot and fry until golden brown, about 2 minutes. - Remove with a clean strainer or slotted spoon and drain on paper towels for a minute. - Serve on a toasted hoagie roll with tartar sauce, lettuce and tomatoes.
Turbot With Lime And Green Ginger Ingredients: - 4 fillets of turbot, about 6 ounces each - 1 lime - 2 tablespoons unsalted butter - 1 teaspoon fresh ginger, grated - Coarse salt and freshly ground pepper to taste - 1/4 cup white wine Directions: - Pat the fillets of turbot dry with paper towels. - Pare the lime in strips, without the pith, and blanch the peel. - Remove the pith from the rest of the lime and cut the fruit into sections. - Finely shred the blanched peel. - Put the turbot fillets on a buttered dish, arrange the lime sections on top, sprinkle the grated ginger over all and add the shredded peel. - Season with salt and pepper and add the wine. - Meanwhile preheat oven to 160 degrees. - Bring the mixture to boil on top of the stove. - Transfer the mixture to the oven, cover with foil and leave until done (about 10 to 15 minutes). - Remove the fillets and reduce the juices on top of the stove to form the sauce.
Lobster Rolls Ingredients: - 4 hot dog buns - 1/4 cup melted unsalted butter - 1/3 cup homemade or good quality mayonnaise - 1 tablespoon white truffle oil - 2 teaspoons fresh lemon juice - 1/2 teaspoon salt - 1/4 cup finely chopped celery - 2 tablespoons minced shallots - 2 tablespoons minced fresh chervil - 1 tablespoon minced fresh parsley - 1 teaspoon chopped chives - 1 pound freshly cooked lobster tail and claw meat, cubed - Potato Chips, garnish Directions: - Preheat the grill or broiler. - Using a pastry brush, spread the inside and outside of each bun with melted butter. - Grill quickly to warm through (alternately, place on a baking sheet and run under the broiler). - Remove. - In a bowl, combine the mayonnaise, truffle oil, lemon juice, and salt, and mix well. - Fold in the celery, shallots, chervil, parsley, and chives. - Fold in the lobster meat. - Place 1 bun on each plate and divide the lobster salad among each. - Serve immediately with potato chips.
Corn Chicken Meatballs and Komatsuna and Egg Dashi Sauce Ingredients: - 1/2 bunch Komatsuna - 2 Eggs - 1 tsp each Mayonnaise, mirin - 200 grams Minced chicken - 1/2 can Canned corn - 1 dash Salt and pepper - 1 as much (to taste) Bonito flakes - 2 tsp of each Katakuriko and water Directions: - Dashi (2 cups of dashi, 1 tablespoon of mirin, 1 tablespoon of light-colored soy sauce, and 1/2 teaspoon salt) - Parboil the komatsuna in a pot and rinse in cold water. - Squeeze it out and cut into 4 cm pieces. - Put the chicken, salt, pepper, and corn in a bowl and mix together. - Form into balls. - Mix the mayonnaise and mirin in a dish. - Add the egg and mix it together. - Heat oil in a frying pan, add the egg mixture, and cook until half-cooked. - Remove from the pan. - Put the dashi into a pot and turn on the heat. - Add the chicken meatballs and simmer for 5~7 minutes. - Add the komatsuna and egg. - Mix the katakuriko slurry and add to the pot. - Stir. - Transfer to a plate and garnish with bonito flakes to finish.
Couscous Salad with Chicken and Fruit Ingredients: - 3/4 cup water - 1/2 cup Kraft Extra Virgin Olive Oil Fig Balsamic Dressing, divided - 2/3 cup couscous, uncooked - 1/2 lb. (225 g) boneless skinless chicken breasts, cooked, cut into bite-size pieces - 1 orange, sectioned King Sooper's 1 lb For $0.99 thru 02/09 - 1 cup grapes Safeway 1 lb For $3.99 thru 02/09 - 1 apple, finely chopped King Sooper's 1 lb For $0.87 thru 02/09 - 1/2 cup Miracle Whip made with Olive Oil Spread* - 8 lettuce leaves Directions: - Bring water and 1/4 cup dressing to boil in small saucepan. - Stir in couscous; cover. - Remove from heat. - Let stand 5 min. - Fluff with fork. - Place couscous in large bowl. - Add chicken, oranges, grapes and apples; mix lightly. - Mix Miracle Whip and remaining dressing until blended. - Add to couscous mixture; toss to coat. - Serve on lettuce leaves.
Chicken Chorba with Walnuts Ingredients: - 1/3 cup walnut halves - 1 tablespoon extra-virgin olive oil - Eight 3-ounce, skinless bone-in chicken thighs, trimmed of excess fat - Kosher salt and freshly ground pepper - 1 onion, halved and thinly sliced - 2 garlic cloves, finely chopped - 1 1/2 teaspoons chopped fresh ginger - 1 cup low-sodium chicken broth - 1/4 teaspoon ground cumin - Small pinch of saffron threads - 1 tablespoon chopped cilantro Directions: - Preheat the oven to 350. - Spread the walnuts in a pie plate and toast in the oven for 8 minutes, until fragrant. - Let cool. - In a large, deep skillet, heat the olive oil until shimmering. - Season the chicken thighs with salt and pepper and cook over moderately high heat, turning once, until lightly browned on both sides, about 8 minutes total. - Transfer the chicken to a plate. - Add the onion, garlic and ginger to the skillet and cook over moderate heat until tender, about 6 minutes. - Stir in the broth, scraping up the browned bits from the bottom of the skillet. - Add the cumin and saffron. - Return the chicken with any juices to the skillet and bring to a simmer. - Cover and cook over low heat until the chicken is tender and cooked through, about 30 minutes. - Transfer the chicken to shallow bowls. - Season the broth with salt and pepper and spoon it over the chicken. - Sprinkle with the walnuts and cilantro and serve.
BBQ Sauce Ingredients: - One 8-ounce (237-ml) bottle Coca-Cola - 1 cup (250 ml) ketchup - 1/4 cup (60 ml) cider vinegar - 2 tablespoons molasses - 1 tablespoon Sriracha sauce - 1 teaspoon instant coffee crystals - Salt and pepper Directions: - In a saucepan, stir together the Coca-Cola, ketchup, vinegar, molasses, Sriracha, and coffee. - Season liberally with salt and pepper, place over low heat, and cook for 30 minutes. - The sauce will keep for up to 2 weeks in a tightly sealed container in the fridge.
Emeril's Beggar Purses Consisting of Seared Scallops, Truffle Mash, and Fried Quail Eggs Wrapped in a Truffle Crepe Ingredients: - 1 1/2 cup milk - 1 cup truffle flour - 2 eggs - Salt and white pepper - 2 tablespoons olive oil - 12 quail eggs - 12 large fresh scallops, cleaned - 1 cup Truffle Mashed Potatoes, hot - 12 long chives - 1 recipe of Truffle Salsify Relish - 1 recipe of Spinach and Black Truffle Reduction, hot Directions: - For the crepes: In a mixing bowl, combine the milk, truffle flour, and eggs together. - Whisk until smooth. - Season the batter with salt and white pepper. - Heat a lightly greased 6-inch pan. - Remove from the heat and add 2 tablespoons of the batter. - Lift and tilt the pan to spread the batter evenly. - Return to the heat; brown on one side only. - Flip the crepe, remove from the pan onto parchment paper. - Crack the quail eggs into individual ramekins. - In a non-stick pan, heat 1 tablespoon of olive oil. - When the oil is hot, carefully slide the ramekins with the quail eggs, into the pan. - Season the eggs with salt and pepper. - Fry the eggs for about 1 minute and remove from the pan and set aside. - Season the scallops with salt and pepper. - In a large saute pan, heat 1 tablespoon of olive oil. - When the oil is hot, add the scallops and sear for 2 to 3 minutes on each side. - Remove the scallops and set aside. - Place the scallops in the center of each crepe. - Place a tablespoon of the mashed potatoes on top of the scallops. - Lay a fried quail eggs on top of the mashed potatoes. - Pull the edges of the crepe together and tie with a long chive, forming a purse-like shape. - To serve, spoon the sauce in the center of four plates. - Place three scallop purees in the center of the sauce. - Spoon the Salsify Relish around the scallops. - Garnish with parsley.
Artichoke Shrimp Salad Sandwiches Ingredients: - 1 lb cooked small shrimp or 1 lb cooked crabmeat - 1 (6 1/2 ounce) jar artichoke hearts, marinated - 12 cup diced tomato - 1 tablespoon extra virgin olive oil - 1 tablespoon green onion top, minced - 1 tablespoon fresh basil leaf, chopped - 2 teaspoons fresh lemon juice - 2 pita breads, cut in half - 4 romaine lettuce leaves - 1 avocado, peeled, pitted and thinly sliced Directions: - Place shrimp/crab in a large bowl. - Drain marinade from artichokes into bowl and finely chop 1/2 the jar of artichokes. - Add to bowl with tomato, oil, green onion, basil and lemon juice; toss well to mix. - Open each pita pocket and fill with lettuce leaves, avocado slices and shrimp/crab mixture.
Meat Loaf - Oksefars Ingredients: - 3 lbs round steaks (ground) - 1 large onion (chopped) - 1 egg (beaten) - 12 cup cream - 1 cup breadcrumbs - 1 tablespoon parsley, chopped - 1 stalk celery (chopped) - 1 teaspoon salt - 12 teaspoon white pepper - 2 teaspoons red wine Directions: - Mix ingredients in order given. - Form into loaf shape. - Bake 1 1/2 hours in a preheated 350 degrees oven.
Baked Spiced Apple Halves Recipe Ingredients: - 1 x apple - 2 Tbsp. apple juice concentrate - 1/4 x teas. cinnamon - 3 Tbsp. boiling water - 2 Tbsp. raisins (Optional) Directions: - Preheat oven to 350 F. Cut apple in half and remove core. - Lay both halves on a baking pan with the skin side down. - Spoon 1 tbs. - raisins per apple half. - Combine boiling water, juice concentrate, and cinnamon, then pour this mix over the apple halves. - Bake till tender, 35-40 min, basting often with the juice. - Cold to safe temperature and peel off the apple skin before serving.
Bulgur With Apples, Currants & Toasted Pecans Ingredients: - 1 medium unpeeled apple, minced - 13 cup currants - 18 teaspoon cinnamon - 1 cup dried bulgur, cooked according to package directions - 1 cup vanilla-flavored soymilk, heated - 12 cup maple syrup - 2 tablespoons finely chopped pecans Directions: - In small bowl, combine apple, currants and cinnamon; set aside. - In medium saucepan, prepare bulgur. - Spoon bulgur evenly into 4 bowls. - Pour warm soy milk evenly over bulgur; drizzle with maple syrup. - Spoon apple mixture evenly on top; sprinkle with pecans. - Serve immediately.
Honey Spiced Popcorn Ingredients: - 13 cup popcorn, unpopped (about 5 cups popped) - 1 12 cups peanuts or 1 12 cups cashews - 13 cup honey - 3 tablespoons butter or 3 tablespoons margarine - 2 teaspoons freshly grated orange rind - 12 teaspoon cinnamon Directions: - Pop the popcorn, mix with nuts, and place in a large roasting pan or on a half-sheet pan. - Combine rest of ingredients in small saucepan. - Heat and stir until butter melts. - Pour over popcorn and nuts, stirring to coat evenly. - Bake in 300 degree oven for 30 minutes, stirring every 10 minutes. - Cool completely before breaking apart. - Can also be presented as a gift in napkin lined basket, bowl or clear bags.
Ham & Tater Corn Chowder Ingredients: - 18 frozen potato puffs (such as TATER TOTS) - 2 (14 fluid ounce) cans reduced-sodium chicken broth - 2 (12 fluid ounce) cansnestle Carnation Evaporated Milk - 2 cups cooked ham, cut into 1/2-inch pieces - 1 34 cups instant potato flakes - 1 (15 1/4 ounce) canno-salt added whole kernel corn, drained - 2 teaspoons onion powder - 14 teaspoon ground black pepper - sliced green onion (optional) Directions: - PREPARE potato puffs according to package directions. - MEANWHILE, COMBINE broth and evaporated milk in large saucepan. - Bring mixture just to a boil over medium-high heat; reduce heat to low. - Add ham, potato flakes, corn, onion powder and black pepper. - Cook, stirring frequently, for 5 to 8 minutes until creamy and slightly thick. - Top each serving with three potato puffs and green onions, if desired.
Summer sunset cooler Ingredients: - 2 cucumbers (for infused tequila) - 2 oz cucumber-infused tequila - 2 mangos (for infused rum) - 1 1/4 oz mango-infused aged rum - 2 oz lime juice - 1 1/2 oz agave nectar - 1 strawberry - 4 mint leaves - 1 ice Directions: - For the infused liquors: peel the cucumbers and mangos. - Slice cucumbers in quarters lengthwise, and score a crosshatch pattern in the mangos. - Let each sit in its respective 750 ml liquors (rum for mangos, tequila for cukes) 24 hours at room temperature in an air tight container. - Use a cheese cloth to strain the liquors back into their original bottles, or any other you prefer. - If you are brave enough to eat the resulting leftover mango you are in for a very boozy treat! - In a shaker, muddle strawberry, mint leaves, and lime juice. - Add agave nectar, rum, tequila, and ice to shaker and shake. - Strain into ice filled pint glass and garnish with strawberry and mint. - Enjoy!
Charishma's Masala Aloo Bhindi (Okra With Potatoes) the Indian W Ingredients: - 4 potatoes, washed, peeled and sliced in rounds - 12 kg okra, washed and slit lengthwise - 1 tablespoon garam masala powder - 4 tablespoons coriander powder - 12 tablespoon turmeric powder - 12 tablespoon red chili powder - 12 tablespoon chat masala - 14 tablespoon mango powder (amchur) - 12 tablespoon salt (to taste) - rice bran oil, to deep fry Directions: - Deep fry the ladyfinger (okra) in oil. - Keep aside. - Fry potatoes in oil and keep aside. - Once the ladyfingers leave oil and cool down, fill them with the spices. - Put the ladyfingers in a frying pan. - Cover and keep aside for 5-10 minutes. - Likewise, toss potatoes in the dry spices to coat and put it in the frying pan with the ladyfingers. - Serve hot with Indian flatbreads (rotis/phulkas).
Apricot Dipping Sauce Ingredients: - 1 3/4 cups apricot jam - 2 tablespoons soy sauce, or to taste - 3 tablespoons finely chopped scallion greens - 1 tablespoon fresh lime juice, or to taste - Dash of Tabasco, or to taste Directions: - Melt jam in a small saucepan. - Stir in remaining ingredients with salt and pepper to taste and serve warm.
Bok Choy, Tofu and Shiitake Stir Fry Ingredients: - 8 ounces tofu firm, pat fry and cut into 1/2-inch cubes - 2 tablespoons vegetable oil divided - 2 cloves garlic minced - 1/2 inch ginger peeled and chopped - 1 each scallions, spring or green onions sliced - 4 each mushrooms, shiitake fresh or re-dehydrated, sliced - 4 each bok choy well washed and separated - 2 tablespoons soy sauce, tamari - 1/2 tablespoon rice vinegar - 1 tablespoon shaoxing wine or sherry, or dry white wine - 1 teaspoon sesame oil - 1 tablespoon sugar - 1 teaspoon cornstarch - 1 x red pepper flakes as needed, optional Directions: - In a large skillet or a wok, heat 1 tablespoon vegetable oil over medium-high heat until hot. - Add the tofu cubes, stirring occasionally, and cook until almost all sides are golden-brown, about 6 minutes. - Transfer the cooked tofu cubes onto a plate and set aside. - Add the remaining tablespoon oil into the skillet or wok. - Add the garlic, ginger and scallions, stirring constantly, and cook for about 40 to 50 seconds until very fragrant. - Add the mushrooms, stirring often, and cook until part of the water is evaporated and browned, about 5 minutes, - Stir in the bok choy, and cook for another 2 minutes, or until the leaves are wilted and the stems are softened. - Meanwhile whisk together all the sauce ingredients in a small bowl until well mixed. - Pour the sauce over, cook and stir until well coated and heated through, 1 to 2 minutes. - Serve warm with cooked rice.
Yummy Flax Seed Pancakes Ingredients: - 1 cup flour - 1 12 tablespoons sugar - 14 teaspoon salt - 12 teaspoon baking soda - 1 teaspoon baking powder - 6 tablespoons ground flax seeds - 1 egg - 1 cup buttermilk - 14 teaspoon vanilla Directions: - Mix all dry ingredients. - Stir in egg, milk and vanilla. - Mix until blended but don't over beat. - Spray griddle with butter-flavored pan. - Scoop pancake batter out by 1/4 cups. - Cook pancake on griddle until bubbly, then flip.
Crock Pot, Pot Roast Recipe Ingredients: - 3 1/4 to 4 pound rump roast - 1/2 teaspoon seasoned salt - 1/4 teaspoon pepper - 1 pkg. onion or beef mushroom soup mix - 1 thinly sliced onion Directions: - Put roast in crock pot. - Sprinkle with seasoned salt, pepper, and soup mix and sliced onion. - Don't add in water. - Cover pot and put into base. - Simmer at setting #2 1/2 for 7 to 9 hrs. - Can be kept hot at setting #2.
OREO Rocky Road Chocolate Bark Ingredients: - 4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, melted - 1/2 cup chopped PLANTERS Dry Roasted Peanuts - 4 OREO Cookies, coarsely chopped - 1/2 cup JET-PUFFED Miniature Marshmallows Directions: - Combine ingredients. - Spread onto parchment- or waxed paper-covered baking sheet. - Refrigerate 1 hour or until firm, then break into small pieces.
Ukrainian Bread Torte Ingredients: - 1 cup dry bread crumbs - 2 tbsp. sherry wine - 1/2 lemon, grated rind and juice of - 6 eggs, separated - 1 cup sugar - Few grains salt - 1 cup almonds, blanched and chopped fine - 1 tsp. baking powder - 3 tbsp. sugar - 2 tbsp. water - 1/4 cup sherry wine - 1 stick cinnamon - 2 whole cloves - 1/4 cup softened butter - 1-3/4 cup confectioners' sugar - 4 tbsp. strong hot coffee (or more to taste) - 1-1/2 tbsp. unsweetened cocoa - 1/2 tsp. vanilla Directions: - Mix the bread crumbs with the wine, grated lemon rind, and lemon juice. - Beat the egg yolks until very light. - Add the sugar gradually and continue beating. - Stir in the bread crumbs, salt, almonds, and baking powder. - Beat the egg whites until stiff and fold into the batter. - Spoon into a buttered 9x12-inch baking pan. - Bake in a moderate oven 350F for about 40 minutes. - When the torte is about done, prepare the following syrup of the remaining ingredients: Mix the sugar with the water, wine and spices, and heat gently without boiling it. - Strain. - Pour the hot syrup slowly over the hot baked torte until all of it is absorbed. - Cool the torte and then remove from the pan. - Ice with a Mocha Icing. - Mocha Icing: Cream the butter. - Add the sugar gradually and beat until creamy. - Blend the coffee with the cocoa and add to the mixture. - Stir in the vanilla. - Beat thoroughly. - Cool. - Before spreading the icing, beat it again.
Spicy Pumpkin Muffins Ingredients: - 34 cup packed pumpkin puree - 1 cup granulated sugar substitute (Splenda) - 6 tablespoons buttermilk - 3 tablespoons canola oil - 3 tablespoons molasses - 1 egg - 1 egg white - 1 12 cups all-purpose flour - 2 teaspoons baking powder - 12 teaspoon baking soda - 1 12 teaspoons cinnamon - 1 teaspoon ginger - 12 teaspoon allspice - 14 teaspoon clove - 14 teaspoon salt Directions: - Preheat nOven to 375 degree. - Spray standard muffin pan with nonstick baking spray. - In a medium bowl, Stir together the first 7 ingredients. - Set aside. - In a large bowl, combine flour, baking powder, baking soda, spices, and salt. - Stir; make a well in the center of the dry ingredients and add the pumpkin mixture. - Stir just until blended. - Spoon batter into prepared muffin cups. - Bake for 20 minutes or until the center springs back when lightly touched. - Cool in pan for 5 minutes before removing to a wire rack.
Carrot Raisin Salad Ingredients: - 2 12 cups shredded carrots - 34 cup chopped celery - 13 cup raisins - 13 cup coarsely chopped walnuts - 34 cup fat-free mayonnaise - 12 teaspoon Dijon mustard - 1 -2 teaspoon sugar - 18 teaspoon salt - lettuce leaf (to garnish) Directions: - Combine carrot, celery, raisins and walnuts in a medium bowl. - Add remaining ingredients, except lettuce, stirring until blended. - Serve on lettuce lined plates.
BBQ Sausage and Potato Quesadillas Ingredients: - 4 flour tortillas (10 inch) - 1/4 cup KRAFT Original Barbecue Sauce - 1 cup sliced cooked Italian sausage links - 1-1/2 cups finely chopped cooked red potatoes - 4 green onion, sliced - 1/2 cup KRAFT Shredded Four Cheese Directions: - Heat grill to medium heat. - Spread tortillas with barbecue sauce. - Top half of each tortilla with sausage, potatoes and cheese; fold in half to enclose filling. - Grill 2 to 3 min. - on each side or until quesadillas are golden brown on both sides.
Chicken Hash with Eggs Ingredients: - 2 tablespoons unsalted butter - 2 tablespoons extra-virgin olive oil - 1 cup finely chopped green bell pepper - 3/4 cup finely chopped onion - 2 large jalapenosstemmed, seeded and minced - 2 garlic cloves, minced - 1/2 teaspoon finely chopped thyme - Kosher salt - Freshly ground pepper - 1 large baked potato, peeled and cut into 1/2-inch dice (2 1/2 cups) - 2 cups diced or shredded cooked chicken - 4 large eggs - Freshly grated Parmigiano-Reggiano cheese, for sprinkling Directions: - In a large cast-iron skillet, melt the butter in the olive oil. - Add the green pepper, onion, jalapenos, garlic, thyme and a generous pinch each of salt and pepper. - Cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 7 minutes. - Stir in the potato and chicken and flatten the mixture with a spatula. - Cook over high heat until crusty on the bottom, about 5 minutes. - Working in sections, turn the hash over and cook until browned on the other side, 3 to 5 minutes. - Using the back of a spoon, make 4 depressions in the hash. - Carefully crack the eggs into the depressions and season with salt and pepper. - Cover the skillet and cook over moderate heat until the egg whites are just set but the yolks are runny, about 4 minutes. - Sprinkle the hash with grated cheese and serve right out of the skillet.
Nanas taco soup Ingredients: - 1 can crushed tomatoes - 1 lb ground beef or turkey - 2 cup chicken broth - 1 medium bottle of tomato juice - 1 can diced tomatoes and green chilies - 2 envelope taco seasoning mix - 1 envelope dry ranch seasoning pack - 2 can whole kernel corn - 2 can black beans - 1 can red kidney beans - 1 can chili beans Directions: - Cook and drain ground turkey, combine everything in a large soup pot and let simmer for a few hours
Rosemary Chicken With White Beans Ingredients: - 2 tablespoons oil - 4 -6 chicken breast halves - 1 cup carrot, sliced - 12 cup celery, sliced - 1 (15 ounce) can great northern beans - 12 teaspoon salt - 12 teaspoon pepper - 1 teaspoon rosemary - 13 cup fat-free Italian salad dressing Directions: - Heat oil in skillet. - Brown chicken breasts in hot oil. - Remove and drain. - Place carrots, celery, and beans in stoneware. - Add chicken breasts. - Combine salt, pepper, rosemary and Italian dressing and pour over ingredients in stoneware. - Stir slightly to combine. - Cover; cook on low 8-9 hours or on high 4-5 hours.

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