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12 Servings
Flour Dessert
Flour Dessert
1 cup rtening (butter flavored is best)
1/2 cup ar
2 cup ur
4 teaspoons ing powder
1/2 teaspoon t
2/3 cup k
Preheat oven to 450 degrees. Cream shortening and sugar. Stir in flour, baking powder and salt. Add milk and blend just until milk is absorbed. Drop dough onto ungreased baking sheet ending up with 12 cakes. Press the cakes slightly to about 2 1/2 to 3 inches in diameter. Bake 10 - 12 minutes. To Serve: Cool slightly, slice in half and add butter. Top with fresh strawberries and whipped cream. Enjoy!
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Brined, Herb Roasted Turkey
6
Turkey American
Thanksgiving Christmas Marinade Bake Advance Main Dish Turkey American
Brine:
1 cup t
1 cup wn sugar
2 nges, quartered
2 ons, quartered
6 sprigs me
4 sprigs emary
1 (10 to 12-pound) key
1 large nge cut into 1/8ths
4 tablespoons unsalted ter at room temperature
Salt and per
1 large yellow on cut into 1/8ths
1 stalk ery cut into 1-inch pieces
1 large rot cut into 1-inch pieces
2 leaves
2 sprigs me
2 sprigs emary
1/2 bunch e
3 or 4 sprigs sley
1 1/2 to 2 cups cken or turkey stock for basting
key Broth:
1 tablespoon etable oil
Reserved key neck and giblets
1 large rot coarsely chopped
1 on, coarsely chopped
1 large ery stalk coarsely chopped
1 small leaf
3 cups turkey stock cken stock, or canned low-salt chicken broth
3 cups water
Gravy:
4 cups key broth
1 cup dry te wine
4 tablespoons unsalted ter
1/4 cup -purpose flour
Salt and freshly ground ck pepper
For the Brine: Directions To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag). Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water. Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours. Preheat the oven to 325 degrees F. Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string. Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock. Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving. For the turkey broth: Heat the oil in a large heavy saucepan over medium-high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside. For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve. Slice and serve guests with desired sides.
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Turkey American
Thanksgiving Christmas Marinade Bake Advance Main Dish Turkey American
Brine:
1 cup t
1 cup wn sugar
2 nges, quartered
2 ons, quartered
6 sprigs me
4 sprigs emary
1 (10 to 12-pound) key
1 large nge cut into 1/8ths
4 tablespoons unsalted ter at room temperature
Salt and per
1 large yellow on cut into 1/8ths
1 stalk ery cut into 1-inch pieces
1 large rot cut into 1-inch pieces
2 leaves
2 sprigs me
2 sprigs emary
1/2 bunch e
3 or 4 sprigs sley
1 1/2 to 2 cups cken or turkey stock for basting
key Broth:
1 tablespoon etable oil
Reserved key neck and giblets
1 large rot coarsely chopped
1 on, coarsely chopped
1 large ery stalk coarsely chopped
1 small leaf
3 cups turkey stock cken stock, or canned low-salt chicken broth
3 cups water
Gravy:
4 cups key broth
1 cup dry te wine
4 tablespoons unsalted ter
1/4 cup -purpose flour
Salt and freshly ground ck pepper
For the Brine: Directions To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag). Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water. Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours. Preheat the oven to 325 degrees F. Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string. Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock. Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving. For the turkey broth: Heat the oil in a large heavy saucepan over medium-high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside. For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve. Slice and serve guests with desired sides.
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Broccoli and Cheddar Soup
4 Servings
Broccoli American
Kid Friendly Vegetables Soup Broccoli American
1 tablespoon ve oil
1 medium on chopped
1/4 cup All purpose ur
1/2 teaspoon t
1/4 teaspoon Dried me
1/8 teaspoon meg
2 cups k
1 large bunch ccoli chopped in 1 inch pieces
1 1/2 cups ddar cheese shredded
1 cup Chicken illon
In a 4 quart saucepan, heat olive oil over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour, salt, thyme, nutmeg, and ? teaspoon pepper; cook 2 minutes, stirring frequently. Gradually stir in milk, chicken broth, 1 ? cups water; add broccoli and heat to boiling over high heat. Reduce heat to low; cover and simmer until broccoli is tender, about 10 minutes. In blender at low speed with center part of cover removed to allow steam to escape, blend broccoli mixture in small batches until very smooth. Pour pureed soup into large bowl after each batch. Return soup to saucepan; heat to boiling over high heat, stirring occasionally. Remove saucepan from heat; stir in cheese until melted and smooth. Sprinkle each with coarsely ground pepper.
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Broccoli American
Kid Friendly Vegetables Soup Broccoli American
1 tablespoon ve oil
1 medium on chopped
1/4 cup All purpose ur
1/2 teaspoon t
1/4 teaspoon Dried me
1/8 teaspoon meg
2 cups k
1 large bunch ccoli chopped in 1 inch pieces
1 1/2 cups ddar cheese shredded
1 cup Chicken illon
In a 4 quart saucepan, heat olive oil over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour, salt, thyme, nutmeg, and ? teaspoon pepper; cook 2 minutes, stirring frequently. Gradually stir in milk, chicken broth, 1 ? cups water; add broccoli and heat to boiling over high heat. Reduce heat to low; cover and simmer until broccoli is tender, about 10 minutes. In blender at low speed with center part of cover removed to allow steam to escape, blend broccoli mixture in small batches until very smooth. Pour pureed soup into large bowl after each batch. Return soup to saucepan; heat to boiling over high heat, stirring occasionally. Remove saucepan from heat; stir in cheese until melted and smooth. Sprinkle each with coarsely ground pepper.
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Dad's Shrimp Pasta
6 Servings
Shrimp Cajun
Saute Main Dish Shrimp Cajun
4 pounds imp peeled and de-veined
1/2 stick ter
1/2 cup ve oil
1/4 cup l pepper
1/4 cup ons
en onion tops and bottoms
sley to taste
2 tablespoon lic minced
1 teaspoon il
1 teaspoon t
1/2 teaspoon ery salt
1 spoon Lea and Perrins
1 1/2 tablespoon ck pepper
1 1/2 tablespoon Tony's
1/2 teaspoon Dried gano
1/2 teaspoon Dried me
4 tablespoon mesan romano cheese
1/8 cup ur add more if you desire more thickness
1 can (14 oz) cken broth (can use shrimp stock as a substitute)
1/2 teaspoon Liquid crab l
Melt butter and olive oil in saucepan. Add bell peppers, onions, green onions, parsley and garlic. Cook over medium-low heat until vegetables are tender. Then add the remaining seasonings and allow to cook for at leat 10 miumtes. Add shrimp. Cook until shrimp are done. Serve over angel hair pasta.
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Shrimp Cajun
Saute Main Dish Shrimp Cajun
4 pounds imp peeled and de-veined
1/2 stick ter
1/2 cup ve oil
1/4 cup l pepper
1/4 cup ons
en onion tops and bottoms
sley to taste
2 tablespoon lic minced
1 teaspoon il
1 teaspoon t
1/2 teaspoon ery salt
1 spoon Lea and Perrins
1 1/2 tablespoon ck pepper
1 1/2 tablespoon Tony's
1/2 teaspoon Dried gano
1/2 teaspoon Dried me
4 tablespoon mesan romano cheese
1/8 cup ur add more if you desire more thickness
1 can (14 oz) cken broth (can use shrimp stock as a substitute)
1/2 teaspoon Liquid crab l
Melt butter and olive oil in saucepan. Add bell peppers, onions, green onions, parsley and garlic. Cook over medium-low heat until vegetables are tender. Then add the remaining seasonings and allow to cook for at leat 10 miumtes. Add shrimp. Cook until shrimp are done. Serve over angel hair pasta.
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GRILLED FLANK STEAK
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4 Servings
BEEF AMERICAN
SALT PEPPER Grill suprisingly easy to prepare Summer BEEF AMERICAN
1 SALT AND PER
BEFORE YOU HEAT UP YOUR GAS GRILL MAKE SURE YOU CLEAN AND THEN WIPE A LITTLE CANOLA OIL ON THE GRIDS. TURN HEAT TO MEDIUM. 2 LB BEEF FLANK STEAK -AKA OUTSIDE/INSIDE (INSIDE IS A LITTLE MORE TENDER) FLANK STEAK. BUTCHERS ALSO NAME THIS CUT - ARGENTIAN, OR PHILIDELPHIA STEAK, ETC. SEASON YOUR MEAT WITH ONLY SALT AND PEPPER. (NO NEED TO MARINADE AHEAD OF TIME EITHER.) PLACE ON HOT GRILL AND WATCH CAREFULLY NOT TO BURN. APPROXIMATELY 4-6 MINUTES EACH SIDE. TAKE OFF GRILL, WAIT TO COOL SLIGHTLY AND CUT AT AN ANGLE (ACROSS THE GRAIN FOR TENDERNESS.) AFTER YOUR STEAK IS COOKED PERFECTLY YOU MAY PLAY AROUND WITH WHAT EVER KIND OF SAUCE YOU WANT TO...IT'S THAT SIMPLE--ENJOY!
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4 Servings
BEEF AMERICAN
SALT PEPPER Grill suprisingly easy to prepare Summer BEEF AMERICAN
1 SALT AND PER
BEFORE YOU HEAT UP YOUR GAS GRILL MAKE SURE YOU CLEAN AND THEN WIPE A LITTLE CANOLA OIL ON THE GRIDS. TURN HEAT TO MEDIUM. 2 LB BEEF FLANK STEAK -AKA OUTSIDE/INSIDE (INSIDE IS A LITTLE MORE TENDER) FLANK STEAK. BUTCHERS ALSO NAME THIS CUT - ARGENTIAN, OR PHILIDELPHIA STEAK, ETC. SEASON YOUR MEAT WITH ONLY SALT AND PEPPER. (NO NEED TO MARINADE AHEAD OF TIME EITHER.) PLACE ON HOT GRILL AND WATCH CAREFULLY NOT TO BURN. APPROXIMATELY 4-6 MINUTES EACH SIDE. TAKE OFF GRILL, WAIT TO COOL SLIGHTLY AND CUT AT AN ANGLE (ACROSS THE GRAIN FOR TENDERNESS.) AFTER YOUR STEAK IS COOKED PERFECTLY YOU MAY PLAY AROUND WITH WHAT EVER KIND OF SAUCE YOU WANT TO...IT'S THAT SIMPLE--ENJOY!
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RuthAnne's-Shortcake
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12 Servings
Flour Dessert
Flour Dessert
1 cup rtening (butter flavored is best)
1/2 cup ar
2 cup ur
4 teaspoons ing powder
1/2 teaspoon t
2/3 cup k
Preheat oven to 450 degrees. Cream shortening and sugar. Stir in flour, baking powder and salt. Add milk and blend just until milk is absorbed. Drop dough onto ungreased baking sheet ending up with 12 cakes. Press the cakes slightly to about 2 1/2 to 3 inches in diameter. Bake 10 - 12 minutes. To Serve: Cool slightly, slice in half and add butter. Top with fresh strawberries and whipped cream. Enjoy!
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12 Servings
Flour Dessert
Flour Dessert
1 cup rtening (butter flavored is best)
1/2 cup ar
2 cup ur
4 teaspoons ing powder
1/2 teaspoon t
2/3 cup k
Preheat oven to 450 degrees. Cream shortening and sugar. Stir in flour, baking powder and salt. Add milk and blend just until milk is absorbed. Drop dough onto ungreased baking sheet ending up with 12 cakes. Press the cakes slightly to about 2 1/2 to 3 inches in diameter. Bake 10 - 12 minutes. To Serve: Cool slightly, slice in half and add butter. Top with fresh strawberries and whipped cream. Enjoy!
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Smoky Sausage Chili
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6 Servings
Ground Beef Mexican
Quick Main Dish Mexican Ground Beef Dinner Winter Spicy (Hot)
1 pound Lean ground meat
1 large on chopped
1 tablespoon li powder
1 tablespoon Ground in
1/2 pound Smoked sage
1 can (12 oz) Kidney ns or Ranch Style beans
1 cup Pace's picante sauce
1 cup V-8 vegetable juice
1 8 ounce can ato sauce
Brown ground meat with onion in large sauce pan or dutch oven. Sprinkle chili powder and cumin over meat while cooking and stirring for about 2 minutes. Slice and quarter the smoked sausage. Add remaining ingredients and bring to a boil. Reduce and simmer uncovered for 20 minutes. Add a little water if it gets too thick.
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6 Servings
Ground Beef Mexican
Quick Main Dish Mexican Ground Beef Dinner Winter Spicy (Hot)
1 pound Lean ground meat
1 large on chopped
1 tablespoon li powder
1 tablespoon Ground in
1/2 pound Smoked sage
1 can (12 oz) Kidney ns or Ranch Style beans
1 cup Pace's picante sauce
1 cup V-8 vegetable juice
1 8 ounce can ato sauce
Brown ground meat with onion in large sauce pan or dutch oven. Sprinkle chili powder and cumin over meat while cooking and stirring for about 2 minutes. Slice and quarter the smoked sausage. Add remaining ingredients and bring to a boil. Reduce and simmer uncovered for 20 minutes. Add a little water if it gets too thick.
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Black Bean Soup
8 Servings
Beans mexican
Mexican Chili Beans Soup Quick 30 minutes or less mexican
1 Yellow on chopped
1 clove of crushed lic
2 tbsp ra virgin olive oil (EVOO)
1 tsp ground in
2 cans of ck Beans (undrained)
1 cup of chunky salsa
2 tbsp e juice
1. in a medium pot, sauté onions in EVOO until they are soft 2. Sprinkle in cumin and garlic and sauté for a minute; pour in black beans (including juices), salsa, and lime. Stir to combine and bring to a simmer. Simmer covered for 20 minutes 3. Serve - goes well with some sour cream mixed in
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Beans mexican
Mexican Chili Beans Soup Quick 30 minutes or less mexican
1 Yellow on chopped
1 clove of crushed lic
2 tbsp ra virgin olive oil (EVOO)
1 tsp ground in
2 cans of ck Beans (undrained)
1 cup of chunky salsa
2 tbsp e juice
1. in a medium pot, sauté onions in EVOO until they are soft 2. Sprinkle in cumin and garlic and sauté for a minute; pour in black beans (including juices), salsa, and lime. Stir to combine and bring to a simmer. Simmer covered for 20 minutes 3. Serve - goes well with some sour cream mixed in
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Pea Pulao
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6 Servings
Rice Pakistani
Main Dish, Pea, Indian Cooking Recipe Spice rice, Quick Easy Recipes, Stove top, Vagitarian, simple, Elegant
1 cup oil
1 small on sliced
2 cups basmati e or long grain
2 cups pea
3 clove lic minced
2 big damoms
2 tablespoon whole ck pepper
2 sticks namon
2 teaspoon in seeds
1 clove (optional)
2 teaspoon t
2 teaspoon ger minced
1 green chili whole
5 cups water and more for soaking e
Before start cooking soak rice in 4 cups of water .Pour oil in a big pot and fry onion, until lightly brown. Add half cup of water, then garlic, pea, cardamom, cumin, black pepper, cinnamon sticks, salt and clove. Fry until pea a bit soft. Add 3 3/4 cups of water. Let it cook until water starts boiling then drain rice and add rice and ginger to boiling water. Let them cook covered for 5 to 7 minute, when level of rice is bit higher than level of water, then turn the heat on low, insert green chili into rice, cover with lid. Place a griddle under the pot to prevent sticking rice to bottom. Let them cook for 15 minute on very low heat. After 15 minute serve hot. Done.
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6 Servings
Rice Pakistani
Main Dish, Pea, Indian Cooking Recipe Spice rice, Quick Easy Recipes, Stove top, Vagitarian, simple, Elegant
1 cup oil
1 small on sliced
2 cups basmati e or long grain
2 cups pea
3 clove lic minced
2 big damoms
2 tablespoon whole ck pepper
2 sticks namon
2 teaspoon in seeds
1 clove (optional)
2 teaspoon t
2 teaspoon ger minced
1 green chili whole
5 cups water and more for soaking e
Before start cooking soak rice in 4 cups of water .Pour oil in a big pot and fry onion, until lightly brown. Add half cup of water, then garlic, pea, cardamom, cumin, black pepper, cinnamon sticks, salt and clove. Fry until pea a bit soft. Add 3 3/4 cups of water. Let it cook until water starts boiling then drain rice and add rice and ginger to boiling water. Let them cook covered for 5 to 7 minute, when level of rice is bit higher than level of water, then turn the heat on low, insert green chili into rice, cover with lid. Place a griddle under the pot to prevent sticking rice to bottom. Let them cook for 15 minute on very low heat. After 15 minute serve hot. Done.
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Pacific Rim Stir-Fry
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4 Servings
Chicken Asian
Summer Picnics Stir Fry Main Dish Asian Chicken Dinner Lunch Sweet
3 ounce e noodles broken
12 ounce cken Boneless, thighs or breast halves
1/2 cup cken broth
2 tablespoon sauce
2 tablespoon il dried, crushed
2 tablespoon nstarch
1 teaspoon li Oil
1/2 teaspoon meric ground
1 tablespoon king Oil
1 cup rots cut in short strips
2 cup ccoli florets
1/2 cup Red et Pepper cut into 1in. strips
1/4 cup hew halves or peanuts
1) In a saucepan cook rice noodles in boiling water for three minutes. Drain; set aside and keep warm. 2) Cut chicken into thin bite size strips. For sauce, combine broth, soy sauce, dried basil, cornstarch, chili oil, and Tumeric; set aside. 3) Pour cooking oil into a wok or large skillet. Heat over medium high heat. Add carrots to wok; cook and stir for one minute. Add broccoli, cook and stir for two minutes more. Add sweet pepper; cook and stir for one and a half to two minutes more or until vegetables are crisp tender. Remove vegetables from wok. Add chicken to wok; cook and stir for two to three minutes or until no longer pink. Push chicken from the center of wok. Stir sauce; add two center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok; add fresh basil. Cook and stir for two minutes or until heated thoroughly. Serve over rice noodles; sprinkle with cashews.
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4 Servings
Chicken Asian
Summer Picnics Stir Fry Main Dish Asian Chicken Dinner Lunch Sweet
3 ounce e noodles broken
12 ounce cken Boneless, thighs or breast halves
1/2 cup cken broth
2 tablespoon sauce
2 tablespoon il dried, crushed
2 tablespoon nstarch
1 teaspoon li Oil
1/2 teaspoon meric ground
1 tablespoon king Oil
1 cup rots cut in short strips
2 cup ccoli florets
1/2 cup Red et Pepper cut into 1in. strips
1/4 cup hew halves or peanuts
1) In a saucepan cook rice noodles in boiling water for three minutes. Drain; set aside and keep warm. 2) Cut chicken into thin bite size strips. For sauce, combine broth, soy sauce, dried basil, cornstarch, chili oil, and Tumeric; set aside. 3) Pour cooking oil into a wok or large skillet. Heat over medium high heat. Add carrots to wok; cook and stir for one minute. Add broccoli, cook and stir for two minutes more. Add sweet pepper; cook and stir for one and a half to two minutes more or until vegetables are crisp tender. Remove vegetables from wok. Add chicken to wok; cook and stir for two to three minutes or until no longer pink. Push chicken from the center of wok. Stir sauce; add two center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok; add fresh basil. Cook and stir for two minutes or until heated thoroughly. Serve over rice noodles; sprinkle with cashews.
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Busy Day Cabbage Rolls
8 Servings
Cabbage Uncategorized
Main Dish Bake Slow cook Low Fat Cabbage Uncategorized Dinner Winter Comforting
1 1/2 pound lean und beef
1 large on chopped
1 teaspoon t
1/4 teaspoon per
1/2 cup Minute e
1 head bage
1 large can ato paste
1 can ato soup
1/4 cup egar
1/4 cup wn sugar
Brown meat, onion, salt and pepper. Add rice and mix well. Grease a 9x13 inch pan. Cut ? head of cabbage finely and place in bottom of baking dish. Add meat mixture. Cut remaining head of cabbage and layer over top of meat. Make sauce by combining tomato paste, tomato soup, vinegar. Brown sugar and salt and pepper to taste. Mix well and pour over layer of cabbage. Cover with foil and bake at 350 degrees for 1 ? hours. Per Serving (excluding unknown items): 265 Calories; 2g Fat (19.4% calories from fat); 9g Protein; 12g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 512mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat; 1/2 Other Carbohydrates.
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Cabbage Uncategorized
Main Dish Bake Slow cook Low Fat Cabbage Uncategorized Dinner Winter Comforting
1 1/2 pound lean und beef
1 large on chopped
1 teaspoon t
1/4 teaspoon per
1/2 cup Minute e
1 head bage
1 large can ato paste
1 can ato soup
1/4 cup egar
1/4 cup wn sugar
Brown meat, onion, salt and pepper. Add rice and mix well. Grease a 9x13 inch pan. Cut ? head of cabbage finely and place in bottom of baking dish. Add meat mixture. Cut remaining head of cabbage and layer over top of meat. Make sauce by combining tomato paste, tomato soup, vinegar. Brown sugar and salt and pepper to taste. Mix well and pour over layer of cabbage. Cover with foil and bake at 350 degrees for 1 ? hours. Per Serving (excluding unknown items): 265 Calories; 2g Fat (19.4% calories from fat); 9g Protein; 12g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 512mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat; 1/2 Other Carbohydrates.
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Hey Hey Sauerkraut Balls
1 Servings
Uncategorized
Appetizers Cheese Cream Cheese Cream Bread Crumb Mustard Onion Garlic Parsley Garlic Salt
1/2 lb sage, bulk
1/4 c on; chopped
1 cn Sauerkraut; 16 ounce
2 tb ad crumbs; fine, dry
4 oz am cheese; softened
2 tb sley; finely snipped
1 tb Sweet hot tard
ds lic salt
ds per
1/3 To 1/2 cup -purpose flour
2 s
2 tb Water
1/3 To 1/2 cup fine dry bread
king oil for deep fat
In a large skillet, cook sausage and onion till sausage is brown, breaking sausage into small pieces. Drain. Drain sauerkrat, pressing out as much liquid as possible. In a large mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons bread crumbs, cream cheese, parsley, mustard, garlic salt, and pepper. Cover and chill several hours or overnight. Put flour in a shallow container, In another shallow container, beat eggs and water till combined. Put bread crumbs in a third container. Using about 2 tablespoons for each, shape sauerkraut mixture into balls. Roll balls in flour, then in egg mixture, then in bread crumbs. Fry a few at a time in deep hot fat (365 degrees) for about 2 minutes or until brown. Remove from fat with a slott ed spoon; drain on paper towels. Transfer to a baking sheet with sides; keep warm in a 275 degree oven. Makes 24 to 30 balls. Posted to EAT-L Digest 13 Sep 96 Date: Sat, 14 Sep 1996 10:49:36 -0500 From: Jon and Angele Freeman and lt;jfreeman and at;NETUSA1.NET and gt; NOTES : October 1996 Midwest Living Octoberfest recipes
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Uncategorized
Appetizers Cheese Cream Cheese Cream Bread Crumb Mustard Onion Garlic Parsley Garlic Salt
1/2 lb sage, bulk
1/4 c on; chopped
1 cn Sauerkraut; 16 ounce
2 tb ad crumbs; fine, dry
4 oz am cheese; softened
2 tb sley; finely snipped
1 tb Sweet hot tard
ds lic salt
ds per
1/3 To 1/2 cup -purpose flour
2 s
2 tb Water
1/3 To 1/2 cup fine dry bread
king oil for deep fat
In a large skillet, cook sausage and onion till sausage is brown, breaking sausage into small pieces. Drain. Drain sauerkrat, pressing out as much liquid as possible. In a large mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons bread crumbs, cream cheese, parsley, mustard, garlic salt, and pepper. Cover and chill several hours or overnight. Put flour in a shallow container, In another shallow container, beat eggs and water till combined. Put bread crumbs in a third container. Using about 2 tablespoons for each, shape sauerkraut mixture into balls. Roll balls in flour, then in egg mixture, then in bread crumbs. Fry a few at a time in deep hot fat (365 degrees) for about 2 minutes or until brown. Remove from fat with a slott ed spoon; drain on paper towels. Transfer to a baking sheet with sides; keep warm in a 275 degree oven. Makes 24 to 30 balls. Posted to EAT-L Digest 13 Sep 96 Date: Sat, 14 Sep 1996 10:49:36 -0500 From: Jon and Angele Freeman and lt;jfreeman and at;NETUSA1.NET and gt; NOTES : October 1996 Midwest Living Octoberfest recipes
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Best Ever Fudge brownie
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24 Servings
Chocolate American
Brownies, Chocolate, walnuts, desserts, flour, Snacks Baking, Sugar Quick Bread, American,kid friendly
260 grams ter cubed
3/4 cup baking oa
4 s
2 cups ar
1 1/2 cups -purpose flour
1 teaspoon ing powder
1 teaspoon t
1 teaspoon illa extract
3/4 cup chopped nut
Melt butter in a saucepan, add cocoa and stir. Sift flour, salt, baking powder in an other bowl. Beat eggs with sugar for one minute, with beater on low speed. Add vanilla, Melted butter and cocoa mixture to the egg mixture, then add flour and mix until smooth. Line a 13x9 inch pan with wax papper. Pour mixture in the pan. spread equally. Sprinkle chopped walnut on the top. Bake in preheated oven for 30 minute at 350 F or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack. When cool cut into 24 pieces. Enjoy.
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24 Servings
Chocolate American
Brownies, Chocolate, walnuts, desserts, flour, Snacks Baking, Sugar Quick Bread, American,kid friendly
260 grams ter cubed
3/4 cup baking oa
4 s
2 cups ar
1 1/2 cups -purpose flour
1 teaspoon ing powder
1 teaspoon t
1 teaspoon illa extract
3/4 cup chopped nut
Melt butter in a saucepan, add cocoa and stir. Sift flour, salt, baking powder in an other bowl. Beat eggs with sugar for one minute, with beater on low speed. Add vanilla, Melted butter and cocoa mixture to the egg mixture, then add flour and mix until smooth. Line a 13x9 inch pan with wax papper. Pour mixture in the pan. spread equally. Sprinkle chopped walnut on the top. Bake in preheated oven for 30 minute at 350 F or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack. When cool cut into 24 pieces. Enjoy.
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Taco Salad By CCheryl
2 Servings
Beef Mexican
cheese Mexican Summer Beef sour cream entree
1 Ingredients
0.5 pound und beef (mince)
0.5 package for quantity of water)
1 cup l pepper strips
0.25 cup salsa
4 cups loosely packed tuce (romaine)
1 cup diced ato
1 cup shredded per jack cheese
0.5 cup black ves (whole or chopped
0.5 cup r cream (optional)
1 large flour tillas (baked in oven upside down over an oven proof bowl sprayed with
1 or a Taco Bowl Mold
Arrange your lettuce and tomatoes on a plate Spoon on your taco mixture Now add your cheese, and more salsa on top
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Beef Mexican
cheese Mexican Summer Beef sour cream entree
1 Ingredients
0.5 pound und beef (mince)
0.5 package for quantity of water)
1 cup l pepper strips
0.25 cup salsa
4 cups loosely packed tuce (romaine)
1 cup diced ato
1 cup shredded per jack cheese
0.5 cup black ves (whole or chopped
0.5 cup r cream (optional)
1 large flour tillas (baked in oven upside down over an oven proof bowl sprayed with
1 or a Taco Bowl Mold
Arrange your lettuce and tomatoes on a plate Spoon on your taco mixture Now add your cheese, and more salsa on top
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Ccs' Beef Lettuce Cups
2 Servings
Beef Asian
Appetizers Lettuce Spicy Chicken Asian Beef
1/2 pound und beef
8 button hrooms cut into small pieces
1 cup ery chopped
2 small cloves of lic diced
6 en onions finely chopped
1 cup rot finely chopped
1/3 cup of sin sauce (really use any amount you like - adjust it to your taste)
4 tbsp sauce
1 tablespoon ame Oil
2 tablespoons Peanuts chopped
1 teaspoon te pepper
1 bunch aine
Cook the beef, onion,garlic till almost done and drain meat,put back in skillet,and chop the meat finely with masher or spatchula, or use hand mixer, add the mushrooms, celery, carrots,onion,hoisin sauce, soy sauce, sesame oil, chopped peanuts, white pepper. Wash and dry, your romaine leaves, break of the white thick end of it and place the leaves in a circle on a nice platter, drop mixture by large table spoons onto your lettuce cups, and serve.
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Beef Asian
Appetizers Lettuce Spicy Chicken Asian Beef
1/2 pound und beef
8 button hrooms cut into small pieces
1 cup ery chopped
2 small cloves of lic diced
6 en onions finely chopped
1 cup rot finely chopped
1/3 cup of sin sauce (really use any amount you like - adjust it to your taste)
4 tbsp sauce
1 tablespoon ame Oil
2 tablespoons Peanuts chopped
1 teaspoon te pepper
1 bunch aine
Cook the beef, onion,garlic till almost done and drain meat,put back in skillet,and chop the meat finely with masher or spatchula, or use hand mixer, add the mushrooms, celery, carrots,onion,hoisin sauce, soy sauce, sesame oil, chopped peanuts, white pepper. Wash and dry, your romaine leaves, break of the white thick end of it and place the leaves in a circle on a nice platter, drop mixture by large table spoons onto your lettuce cups, and serve.
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Chicken Scampi
4 Servings
Chicken American
Saute Fry Peppers Wine Chicken Pasta Garlic Main Dish American Dinner Spring Fresh
5 to 6 quarts water
16 ounces el hair pasta (or your favorite pasta)
4 tablespoons ve oil (1/4 cup)
1/2 cup -purpose flour
t, to taste
ck pepper, freshly ground, to taste
12 chicken tenderloins (or 4 boneless skinless cken breast, cut into strips)
1 green per, cut into bite-size strips
1 pepper, cut into bite-size strips
1 yellow per, cut into bite-size strips
1 onion, chopped
2 teaspoons fresh sley, minced, for garnish
mesan cheese freshly grated, for serving
-- mpi Sauce --
3 tablespoons ter
2 tablespoons yellow on, finely chopped
1/4 cup lic, minced
1 1/2 cups chablis wine (te wine)
1/2 teaspoon t
1/2 teaspoon lian seasoning
1/2 teaspoon crushed pepper
1/4 teaspoon ck pepper, fresh ground
2 teaspoons fresh sley, minced
1 cup heavy am
Prepare the Scampi Sauce: Place a large skillet over medium-low heat. Melt the butter, add the yellow onion and saute for 2-4 minutes or until the onion begins to brown. Add the garlic and saute for another 1 minute. Do not let the garlic brown. Add the wine, salt, Italian seasoning, crushed red pepper and 1/4 teaspoon black pepper, and bring the mixture to a simmer. Cook for 15-18 minutes or until the sauce has reduced by half. Add 2 teaspoons minced parsley and the heavy cream and simmer, uncovered, for about 10 minutes. Do not let the mixture boil. Bring the 5-6 quarts salted water to boiling in a large pot. Add the angel hair pasta and cook for 4 minutes or until the pasta is al dente. Drain and run the pasta under cold water so it doesn't stick. If preparing all 4 servings, divide the olive oil between 2 skillets and place over medium heat. Measure the flour into a large bowl. Lightly salt and pepper the chicken tenderloins, then coat each in the flour. Arrange the tenderloins on a plate before you saute them. Place 6 tenderloins in each skillet and cook for 3-5 minutes on one side, or until golden brown. When the chicken is brown on one side, flip each piece and move them to the side of the pans. Add an even amount of sliced sweet peppers and red onion to the center of each skillet. Continue cooking the chicken and vegetables for 4-6 minutes, or until the chicken is browned and the vegetables are beginning to brown on the edges. Divide the sauce in half and pour it over the chicken and other ingredients in each pan. Add half the pasta to each pan, then toss everything a bit and continue to cook for a couple of minutes. Prepare each dish by placing equal amounts of pasta onto each of 4 plates. Use a spoon or tongs to add peppers and onion on top of each pile of pasta. Arrange 3 chicken tenderloins onto the center of the pasta. Sprinkle each plate with about 1/2 teaspoon minced parsley. Serve with plenty of freshly grated parmesan cheese. Makes 4 servings.
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Chicken American
Saute Fry Peppers Wine Chicken Pasta Garlic Main Dish American Dinner Spring Fresh
5 to 6 quarts water
16 ounces el hair pasta (or your favorite pasta)
4 tablespoons ve oil (1/4 cup)
1/2 cup -purpose flour
t, to taste
ck pepper, freshly ground, to taste
12 chicken tenderloins (or 4 boneless skinless cken breast, cut into strips)
1 green per, cut into bite-size strips
1 pepper, cut into bite-size strips
1 yellow per, cut into bite-size strips
1 onion, chopped
2 teaspoons fresh sley, minced, for garnish
mesan cheese freshly grated, for serving
-- mpi Sauce --
3 tablespoons ter
2 tablespoons yellow on, finely chopped
1/4 cup lic, minced
1 1/2 cups chablis wine (te wine)
1/2 teaspoon t
1/2 teaspoon lian seasoning
1/2 teaspoon crushed pepper
1/4 teaspoon ck pepper, fresh ground
2 teaspoons fresh sley, minced
1 cup heavy am
Prepare the Scampi Sauce: Place a large skillet over medium-low heat. Melt the butter, add the yellow onion and saute for 2-4 minutes or until the onion begins to brown. Add the garlic and saute for another 1 minute. Do not let the garlic brown. Add the wine, salt, Italian seasoning, crushed red pepper and 1/4 teaspoon black pepper, and bring the mixture to a simmer. Cook for 15-18 minutes or until the sauce has reduced by half. Add 2 teaspoons minced parsley and the heavy cream and simmer, uncovered, for about 10 minutes. Do not let the mixture boil. Bring the 5-6 quarts salted water to boiling in a large pot. Add the angel hair pasta and cook for 4 minutes or until the pasta is al dente. Drain and run the pasta under cold water so it doesn't stick. If preparing all 4 servings, divide the olive oil between 2 skillets and place over medium heat. Measure the flour into a large bowl. Lightly salt and pepper the chicken tenderloins, then coat each in the flour. Arrange the tenderloins on a plate before you saute them. Place 6 tenderloins in each skillet and cook for 3-5 minutes on one side, or until golden brown. When the chicken is brown on one side, flip each piece and move them to the side of the pans. Add an even amount of sliced sweet peppers and red onion to the center of each skillet. Continue cooking the chicken and vegetables for 4-6 minutes, or until the chicken is browned and the vegetables are beginning to brown on the edges. Divide the sauce in half and pour it over the chicken and other ingredients in each pan. Add half the pasta to each pan, then toss everything a bit and continue to cook for a couple of minutes. Prepare each dish by placing equal amounts of pasta onto each of 4 plates. Use a spoon or tongs to add peppers and onion on top of each pile of pasta. Arrange 3 chicken tenderloins onto the center of the pasta. Sprinkle each plate with about 1/2 teaspoon minced parsley. Serve with plenty of freshly grated parmesan cheese. Makes 4 servings.
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Olive Cheese Balls
3 Dozen
Cheese American
Meatless Superbowl Bake Advance Party Hors dOeuvres Cheese American
2 cups Sharp ddar Cheese shredded
1 1/4 cups ur
1/2 cup ter melted
36 small Olives with entos, drained
Mix cheese and flour. Add melted butter and mix well. Mold 1 tsp dough around each olive, shaping into ball to completely cover the olive. Place 2" apart on ungreased cookie sheet. Cover and chill 1 hour. Bake 15-20 minutes at 400? F.
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Cheese American
Meatless Superbowl Bake Advance Party Hors dOeuvres Cheese American
2 cups Sharp ddar Cheese shredded
1 1/4 cups ur
1/2 cup ter melted
36 small Olives with entos, drained
Mix cheese and flour. Add melted butter and mix well. Mold 1 tsp dough around each olive, shaping into ball to completely cover the olive. Place 2" apart on ungreased cookie sheet. Cover and chill 1 hour. Bake 15-20 minutes at 400? F.
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Pasta with Prosciutto and Peas
4 Servings
Pasta Italian
Saute Quick Company Main Dish Pasta Italian
Coarse salt and und pepper
12 ounces fettuccine or other pastsa
1 tablespoon ter
1 llot (1/4 cup) finely chopped
2/3 cup heavy am
1 package Frozen s (10 ounces) thawed
8 slices sciutto (about 4 ounces total), halved lengthwise and thinly sliced
1 tablespoon finely grated on zest
1 tablespoon fresh on juice
1 tablespoon fresh on juice
1/2 cup finely grated mesan cheese plus more for serving (optional)
In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes. Stir in lemon juice and zest. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately; top with additional Parmesan, if desired.
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Pasta Italian
Saute Quick Company Main Dish Pasta Italian
Coarse salt and und pepper
12 ounces fettuccine or other pastsa
1 tablespoon ter
1 llot (1/4 cup) finely chopped
2/3 cup heavy am
1 package Frozen s (10 ounces) thawed
8 slices sciutto (about 4 ounces total), halved lengthwise and thinly sliced
1 tablespoon finely grated on zest
1 tablespoon fresh on juice
1 tablespoon fresh on juice
1/2 cup finely grated mesan cheese plus more for serving (optional)
In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes. Stir in lemon juice and zest. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately; top with additional Parmesan, if desired.
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Peppermint Bark
2 pounds
Chocolate American
Desserts Candy Christmas Kid Friendly Chocolate American
2 pounds te chocolate chopped into 1/2-inch pieces
large candy canes
1/2 teaspoon permint oil
Line an 11-by-17-inch baking sheet with parchment, and set aside. In the top of a double boiler, melt white chocolate, stirring constantly. With a chef?s knife or meat tenderizer, cut or pound candy canes into 1/4-inch pieces. Stir pieces of candy canes and peppermint oil into the melted chocolate. Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes. Break into pieces, and serve. Store in an airtight container in the refrigerator for up to 1 week.
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Chocolate American
Desserts Candy Christmas Kid Friendly Chocolate American
2 pounds te chocolate chopped into 1/2-inch pieces
large candy canes
1/2 teaspoon permint oil
Line an 11-by-17-inch baking sheet with parchment, and set aside. In the top of a double boiler, melt white chocolate, stirring constantly. With a chef?s knife or meat tenderizer, cut or pound candy canes into 1/4-inch pieces. Stir pieces of candy canes and peppermint oil into the melted chocolate. Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes. Break into pieces, and serve. Store in an airtight container in the refrigerator for up to 1 week.
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Salmon New Orleans
4 Servings
Salmon American
Quick Marinade Grill Bake Main Dish Salmon American
4 6-8 ounce portions mon
1/2 cup Bourbon
3/4 cup wn sugar
3 teaspoons sauce
1/2 teaspoon ger ground
1/2 teaspoon ck pepper
Stir together all sauce ingredients (everything but the Salmon). Place salmon in non-reactive dish, pour sauce over, and marinate in the refrigerator 30-60 minutes. TO GRILL: Preheat grill to medium-hot. Drain salmon, reserving the marinade. Grill salmon for 4-5 minutes on each side, basting with the sauce, until the fish is cooked to taste. TO BAKE: Preheat oven to 400 F. Marinate salmon in ovenproof casserole and transfer directly to the oven. Bake for 15 minutes.
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Salmon American
Quick Marinade Grill Bake Main Dish Salmon American
4 6-8 ounce portions mon
1/2 cup Bourbon
3/4 cup wn sugar
3 teaspoons sauce
1/2 teaspoon ger ground
1/2 teaspoon ck pepper
Stir together all sauce ingredients (everything but the Salmon). Place salmon in non-reactive dish, pour sauce over, and marinate in the refrigerator 30-60 minutes. TO GRILL: Preheat grill to medium-hot. Drain salmon, reserving the marinade. Grill salmon for 4-5 minutes on each side, basting with the sauce, until the fish is cooked to taste. TO BAKE: Preheat oven to 400 F. Marinate salmon in ovenproof casserole and transfer directly to the oven. Bake for 15 minutes.
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Smoky Beef Tacos
8 Servings
Beef Mexican
Winter Fall Slow cook Bake One-Pot Freeze-It Potluck Party Company Main Dish Beef Mexican
2 to 3 tablespoons chopped canned chipotle les in
1/2 cup chup
8 cloves lic chopped
8 cloves lic chopped
2 teaspoons dried gano
Coarse salt and und pepper
1 boneless f chuck roast (about 3 pounds), excess fat trimmed
16 corn tillas (6-inch), lightly toasted
Avocado- Onion Relish see recipes
Corn and ato Salsa see Recipes
antro Live Creama see Recipes
Preheat oven to 350 degrees. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper. Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.
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Beef Mexican
Winter Fall Slow cook Bake One-Pot Freeze-It Potluck Party Company Main Dish Beef Mexican
2 to 3 tablespoons chopped canned chipotle les in
1/2 cup chup
8 cloves lic chopped
8 cloves lic chopped
2 teaspoons dried gano
Coarse salt and und pepper
1 boneless f chuck roast (about 3 pounds), excess fat trimmed
16 corn tillas (6-inch), lightly toasted
Avocado- Onion Relish see recipes
Corn and ato Salsa see Recipes
antro Live Creama see Recipes
Preheat oven to 350 degrees. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper. Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.
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Spaghetti All'arrabbiata
4 Servings
Pasta Italian
Saute Main Dish Pasta Italian
1/4 cup ve oil
2 cloves lic chopped
1/2 habanero stemmed, seeds removed, and chopped
1/2 teaspoon crushed pepper flakes
1 on diced
1 on diced
1/2 cup wine
1 can (28 oz) atoes
1 teaspoon dried gano
1 pound spaghetti or ne
salt and per
handful mesan or Pecorino cheese grated
1. Pour the olive oil into large skillet set over medium-high heat. Add the garlic and cook for 1 minute, or until fragrant. Add the onion, habanero, and red pepper flakes and cook until the onion begins to brown, about 5 minutes. 2. Deglaze the pan with the wine. Scrape the bottom to loosen any bits. Then dump in the can of tomatoes. Add the oregano, and season with salt and pepper. Break up the tomatoes with a wooden spoon. Bring to a boil and then reduce to a simmer and cook for 20 minutes. 3. Meanwhile, bring a large pot of water to a boil. With ten minutes or so left for the sauce to cook, add the spaghetti or penne and cook for 1 minute less than the directions on the package. 4. Drain the pasta, reserving 1/4 cup of the liquid. Toss the pasta with the sauce. Add the water if sauce is too dry. Toss until well combined. Add a sprinkling of the cheese and season with salt and pepper.
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Pasta Italian
Saute Main Dish Pasta Italian
1/4 cup ve oil
2 cloves lic chopped
1/2 habanero stemmed, seeds removed, and chopped
1/2 teaspoon crushed pepper flakes
1 on diced
1 on diced
1/2 cup wine
1 can (28 oz) atoes
1 teaspoon dried gano
1 pound spaghetti or ne
salt and per
handful mesan or Pecorino cheese grated
1. Pour the olive oil into large skillet set over medium-high heat. Add the garlic and cook for 1 minute, or until fragrant. Add the onion, habanero, and red pepper flakes and cook until the onion begins to brown, about 5 minutes. 2. Deglaze the pan with the wine. Scrape the bottom to loosen any bits. Then dump in the can of tomatoes. Add the oregano, and season with salt and pepper. Break up the tomatoes with a wooden spoon. Bring to a boil and then reduce to a simmer and cook for 20 minutes. 3. Meanwhile, bring a large pot of water to a boil. With ten minutes or so left for the sauce to cook, add the spaghetti or penne and cook for 1 minute less than the directions on the package. 4. Drain the pasta, reserving 1/4 cup of the liquid. Toss the pasta with the sauce. Add the water if sauce is too dry. Toss until well combined. Add a sprinkling of the cheese and season with salt and pepper.
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Spiced Whipped Cream
Heavy Cream American
Condiments No Cook Quick Heavy Cream American
1 cup heavy am
1 teaspoon namon
1/2 teaspoon meg freshly grated
1/4 teaspoon ger
Whip the cream until light and fluffy. Fold in the spices. Chill.
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Swiss Party Chicken
4 Servings
Chicken Swiss
Bake Advance Freeze-It Main Dish Chicken Swiss
4 ea cken breast boneless and skinless
1 cup hrooms sliced
2 cups Monterey jack cheese ted
1 can (10 oz) Cream of Chicken and hroom soup
1/4 cup r cream
1/4 cup te wine
1/4 cup mesan grated
Preheat oven to 350? F. Place chicken in ungreased 13" x 9" baking dish. Top chicken with mushrooms. Cover with Monterey jack. In a small bowl, mix soup, sour cream, and wine. Pour mixture over chicken, spreading to cover. Bake 50 minutes. Remove from oven and sprinkle with parmesan cheese. Return to over 5-10 minutes or until chicken is cooked through.
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Chicken Swiss
Bake Advance Freeze-It Main Dish Chicken Swiss
4 ea cken breast boneless and skinless
1 cup hrooms sliced
2 cups Monterey jack cheese ted
1 can (10 oz) Cream of Chicken and hroom soup
1/4 cup r cream
1/4 cup te wine
1/4 cup mesan grated
Preheat oven to 350? F. Place chicken in ungreased 13" x 9" baking dish. Top chicken with mushrooms. Cover with Monterey jack. In a small bowl, mix soup, sour cream, and wine. Pour mixture over chicken, spreading to cover. Bake 50 minutes. Remove from oven and sprinkle with parmesan cheese. Return to over 5-10 minutes or until chicken is cooked through.
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You Won't Be Single For Long Vodka Cream Pasta
2 Servings
Pasta Italian
Vegetarian Meatless Winter Valentines Day Saute Broil Main Dish Pasta Italian
1 tablespoon extra-virgin ve oil once around the pan in a slow stream
1 tablespoon ter
2 cloves lic minced
2 llots, minced
1 cup ka
1 cup cken stock
1 can crushed atoes (32 ounces)
Coarse salt and per
16 ounces ta such as penne rigate
1/2 cup heavy am
20 leaves fresh il shredded or torn
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes. Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves.
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Pasta Italian
Vegetarian Meatless Winter Valentines Day Saute Broil Main Dish Pasta Italian
1 tablespoon extra-virgin ve oil once around the pan in a slow stream
1 tablespoon ter
2 cloves lic minced
2 llots, minced
1 cup ka
1 cup cken stock
1 can crushed atoes (32 ounces)
Coarse salt and per
16 ounces ta such as penne rigate
1/2 cup heavy am
20 leaves fresh il shredded or torn
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes. Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves.
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March of the Penguins
Click here for a larger picture of March of the Penguins
2 Dozen
Olives American
Appetizers Vegetables Christmas Winter Fun American Olives Hors d'Oeuvre Salty
1 can (12 oz) Jumbo black ves
1 can (12 oz) Medium black ves
1 rot peeled
4 ozs am cheese
Peel and slice the carrot into 1/8 inch rounds. Remove a pie wedge from each round. (that will be the penguin beak). Put the cream cheese in a small plastic baggy and snip the end. Slice open the jumbo olive and pipe in the cream cheese. Slice an opening on the medium olive for the carrot pie wedge and insert. Now stack the medium olive on the stuffed jumbo olive, on top of the carrot slice and secure with a frilly toothpick.
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2 Dozen
Olives American
Appetizers Vegetables Christmas Winter Fun American Olives Hors d'Oeuvre Salty
1 can (12 oz) Jumbo black ves
1 can (12 oz) Medium black ves
1 rot peeled
4 ozs am cheese
Peel and slice the carrot into 1/8 inch rounds. Remove a pie wedge from each round. (that will be the penguin beak). Put the cream cheese in a small plastic baggy and snip the end. Slice open the jumbo olive and pipe in the cream cheese. Slice an opening on the medium olive for the carrot pie wedge and insert. Now stack the medium olive on the stuffed jumbo olive, on top of the carrot slice and secure with a frilly toothpick.
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Herbed Corn
10 Servings
Corn American
Vegetarian Vegan Meatless Kid Friendly Vegetables Corn American
12 cups Frozen n
1/2 cup Water
1/2 cup ter
2 tablespoon Fresh sley minced
2 teaspoon t
1 teaspoon l weed
1/2 teaspoon lic powder
1/2 teaspoon lian seasoning
1/4 teaspoon Dried me
In a large saucepan, combine corn and water. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until corn is tender. Drain and; stir in the remaining ingredients.
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Corn American
Vegetarian Vegan Meatless Kid Friendly Vegetables Corn American
12 cups Frozen n
1/2 cup Water
1/2 cup ter
2 tablespoon Fresh sley minced
2 teaspoon t
1 teaspoon l weed
1/2 teaspoon lic powder
1/2 teaspoon lian seasoning
1/4 teaspoon Dried me
In a large saucepan, combine corn and water. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until corn is tender. Drain and; stir in the remaining ingredients.
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Au Gratin Potatoes
8 Servings
Potato American
Vegetables Bake Meatless Potato American
-- Sauce --
4 tablespoon ter
4 tablespoon All purpose ur
2 cup k
-- atoes --
1 1/4 cups ddar shredded
1 1/2 teaspoon t
1/4 teaspoon per
6 medium ato peeled, cooked and cut into 1/4 inch slices
1/2 cup Soft ad crumbs
2 tablespoon ter melted
In a saucepan over medium heat, melt butter. Whisk in the flour, salt and pepper to taste, until smooth. Gradually add milk. Bring to boil; cook and stir for 2 minutes or until thickened. Stir in cheese, salt and pepper; cook and stir until cheese is melted. Gently stir in the potatoes until coated. Transfer to a greased 2 qt baking dish. Toss bread crumbs and butter; sprinkle over potatoes. Cover and bake at 350? for 20 minutes. Uncover; bake 10 minutes longer or until crumb topping is golden brown.
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Potato American
Vegetables Bake Meatless Potato American
-- Sauce --
4 tablespoon ter
4 tablespoon All purpose ur
2 cup k
-- atoes --
1 1/4 cups ddar shredded
1 1/2 teaspoon t
1/4 teaspoon per
6 medium ato peeled, cooked and cut into 1/4 inch slices
1/2 cup Soft ad crumbs
2 tablespoon ter melted
In a saucepan over medium heat, melt butter. Whisk in the flour, salt and pepper to taste, until smooth. Gradually add milk. Bring to boil; cook and stir for 2 minutes or until thickened. Stir in cheese, salt and pepper; cook and stir until cheese is melted. Gently stir in the potatoes until coated. Transfer to a greased 2 qt baking dish. Toss bread crumbs and butter; sprinkle over potatoes. Cover and bake at 350? for 20 minutes. Uncover; bake 10 minutes longer or until crumb topping is golden brown.
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Brabant Potatoes
4 Servings
Potato American
Vegetarian Vegan Meatless Kid Friendly Fry Vegetables Side Dish Brunch Breakfast Potato American
4 medium Baking atoes peeled and cut into 1/2 inch cubes
2 tablespoon etable oil
3/4 teaspoon t
1/4 teaspoon per
1/4 cup llion
2 tablespoon sley chopped
1 tablespoon cestershire sauce
1 tablespoon lic chopped
1 tablespoon ter
Cook potatoes in boiling water to cover, 4 to 5 minutes until almost tender. Drain and cool slightly. Heat oil in large skillet over med high heat. Add potatoes, salt and pepper. Cook, shaking pan back and forth and turning often with a pancake turner, 12 to 15 minutes until golden brown and crisp. Add the scallions, parsley, worcestershire sauce and garlic. Shake pan about 1 minute. Add butter and continue shaking and turning potatoes until butter melts.
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Potato American
Vegetarian Vegan Meatless Kid Friendly Fry Vegetables Side Dish Brunch Breakfast Potato American
4 medium Baking atoes peeled and cut into 1/2 inch cubes
2 tablespoon etable oil
3/4 teaspoon t
1/4 teaspoon per
1/4 cup llion
2 tablespoon sley chopped
1 tablespoon cestershire sauce
1 tablespoon lic chopped
1 tablespoon ter
Cook potatoes in boiling water to cover, 4 to 5 minutes until almost tender. Drain and cool slightly. Heat oil in large skillet over med high heat. Add potatoes, salt and pepper. Cook, shaking pan back and forth and turning often with a pancake turner, 12 to 15 minutes until golden brown and crisp. Add the scallions, parsley, worcestershire sauce and garlic. Shake pan about 1 minute. Add butter and continue shaking and turning potatoes until butter melts.
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Broccoli Casserole
0 Servings
Broccoli American
Vegetarian Vegan Meatless Summer Grill Vegetables Broccoli American
1 small on finely chopped
2 tablespoon ter
1 tablespoon ur
1/4 cup k
8 ounce ddar cheese spread
2 s beaten
1 package Frozen chopped ccoli thawed and well drained
1/2 cup ad crumbs
1 tablespoon garine
indirect or medium heat. In saucepan cook onion in 2 tablespoons of butter tilll tender. Stir in flour, add milk. Cook and stir till mixture is thickened and bubbly; blend in cheese. Gradually stir in egg into mixture. Ad broccoli and mix gently until blended. Pour into ovenproof casserole or foil pan. Combine bread crumbs and 1 tablespoon of melted butter; sprinkle bread crumbs over top of vegetable mixture in pan. Place casserole in center of cooking grate and cook until heated through, about 30 minutes.
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Broccoli American
Vegetarian Vegan Meatless Summer Grill Vegetables Broccoli American
1 small on finely chopped
2 tablespoon ter
1 tablespoon ur
1/4 cup k
8 ounce ddar cheese spread
2 s beaten
1 package Frozen chopped ccoli thawed and well drained
1/2 cup ad crumbs
1 tablespoon garine
indirect or medium heat. In saucepan cook onion in 2 tablespoons of butter tilll tender. Stir in flour, add milk. Cook and stir till mixture is thickened and bubbly; blend in cheese. Gradually stir in egg into mixture. Ad broccoli and mix gently until blended. Pour into ovenproof casserole or foil pan. Combine bread crumbs and 1 tablespoon of melted butter; sprinkle bread crumbs over top of vegetable mixture in pan. Place casserole in center of cooking grate and cook until heated through, about 30 minutes.
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Caesar Salad
6 Servings
Lettuce American
Vegetarian Kid Friendly Summer Vegetables Side Dish Salads Lettuce American
1 head aine torn
3/4 cup ve oil
3 tablespoon wine vinegar
1 teaspoon cestershire sauce
1/2 teaspoon t
1/4 teaspoon Dry tard
1 clove lic
1/2 fresh on
1 dash per
1/4 cup
Caesar utons
Place letttuce in a large salad bowl. Combine the next 6 ingredients in a blender; process until smooth. Pour over lettuce and toss. Squeeze lemon juice over lettuce. Sprinkle with pepper, parmesan cheese and croutons.
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Lettuce American
Vegetarian Kid Friendly Summer Vegetables Side Dish Salads Lettuce American
1 head aine torn
3/4 cup ve oil
3 tablespoon wine vinegar
1 teaspoon cestershire sauce
1/2 teaspoon t
1/4 teaspoon Dry tard
1 clove lic
1/2 fresh on
1 dash per
1/4 cup
Caesar utons
Place letttuce in a large salad bowl. Combine the next 6 ingredients in a blender; process until smooth. Pour over lettuce and toss. Squeeze lemon juice over lettuce. Sprinkle with pepper, parmesan cheese and croutons.
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Delicious Pound Cake
10 Servings
Flour Southern
half-and-half Bake Baked cake cake mix Cakes Flour Southern
3 sticks ter
1 stick garine
2 cups ar
3 cups ur
6 s
1/2 cup k
1 teas ing powder
1 Pinch of t
2 tbls on extract
Mix in order given and bake at 325 for 1 hour and 25 minutes or until cake comes away from the side.
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Flour Southern
half-and-half Bake Baked cake cake mix Cakes Flour Southern
3 sticks ter
1 stick garine
2 cups ar
3 cups ur
6 s
1/2 cup k
1 teas ing powder
1 Pinch of t
2 tbls on extract
Mix in order given and bake at 325 for 1 hour and 25 minutes or until cake comes away from the side.
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Old Fashioned Stack Cake
20 Servings
Flour Southern
Bake Baked cake mix sweet apples Applesauce Flour Southern
4 s
1/2 cup ter
2 cups ar
1 cup k
1 teas illa
1/4 teas t
3 teas ing powder
4 cups ur
3 lbs dried les
Cream butter and sugar until creamy. Add eggs and beat. Add milk, vanilla, salt, baking powder and flour a little at a time until stiff enough to roll out. Pinch off dough and roll on floured board to 1/4 inch thick. Use small plate to cut cakes out. Bake on top of stove in skillet until brown. Cook apples until soft and mash. This makes 20 cakes or layers. Put together with the apples one layer at a time. Leave the top without apples. Place the mixture on the sides. Stores for 2-3 days.
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Flour Southern
Bake Baked cake mix sweet apples Applesauce Flour Southern
4 s
1/2 cup ter
2 cups ar
1 cup k
1 teas illa
1/4 teas t
3 teas ing powder
4 cups ur
3 lbs dried les
Cream butter and sugar until creamy. Add eggs and beat. Add milk, vanilla, salt, baking powder and flour a little at a time until stiff enough to roll out. Pinch off dough and roll on floured board to 1/4 inch thick. Use small plate to cut cakes out. Bake on top of stove in skillet until brown. Cook apples until soft and mash. This makes 20 cakes or layers. Put together with the apples one layer at a time. Leave the top without apples. Place the mixture on the sides. Stores for 2-3 days.
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Parmesan Chicken Breasts
6 Servings
Chicken Italian
Parmesan chicken breast Italian Parmesan chicken breast Italian Chicken
6 boneless cken breasts
2 tablespoon ter (melted)
1/2 cup mesan Cheese
1/4 cup dry breadcrumbs
1 teaspoon dried gano
1 teaspoon sley flakes
1/4 teaspoon rika
1/4 teaspoon t
1/4 teaspoon ck pepper
Heat oven to 400 F Spray 15 x 10 x 1 baking pan with cooking spray Melt butter in a pan (for dipping the chicken) Mix remaining ingredients in another pan Dip chicken in the pan of melted butter Take chicken from butter to breadcrumb mixture Place chicken in the baking pan Bake 20 to 25 minutes until chicken is tender
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Chicken Italian
Parmesan chicken breast Italian Parmesan chicken breast Italian Chicken
6 boneless cken breasts
2 tablespoon ter (melted)
1/2 cup mesan Cheese
1/4 cup dry breadcrumbs
1 teaspoon dried gano
1 teaspoon sley flakes
1/4 teaspoon rika
1/4 teaspoon t
1/4 teaspoon ck pepper
Heat oven to 400 F Spray 15 x 10 x 1 baking pan with cooking spray Melt butter in a pan (for dipping the chicken) Mix remaining ingredients in another pan Dip chicken in the pan of melted butter Take chicken from butter to breadcrumb mixture Place chicken in the baking pan Bake 20 to 25 minutes until chicken is tender
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Black Walnut Pound Cake
10 Servings
Flour Southern
cake cake mix walnuts Bake cook Baked Flour Southern
1 lb confectioners ar
3/4 lb ter
6 s
1 teas illa
1 teas black nut extract
1 cup chopped black nuts
3 cups plus 2 Tbls ur
Cream butter and sugar until mixed well. Add 1 egg at a time. Add flour 1/3 at a time. Add extracts. Fold in nuts. Bake in greased tube lined with brown paper. Bake 1 hour or until done. Let cool 10 minutes before removing from pan.
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Flour Southern
cake cake mix walnuts Bake cook Baked Flour Southern
1 lb confectioners ar
3/4 lb ter
6 s
1 teas illa
1 teas black nut extract
1 cup chopped black nuts
3 cups plus 2 Tbls ur
Cream butter and sugar until mixed well. Add 1 egg at a time. Add flour 1/3 at a time. Add extracts. Fold in nuts. Bake in greased tube lined with brown paper. Bake 1 hour or until done. Let cool 10 minutes before removing from pan.
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Grandma's Cheesecake
9 Servings
Cream cheese American
Original Cheesecake (optional berries) Original Cheesecake berries (optional) Cream cheese American
1 ham cracker crust or Oreo Crust
2 packages of am cheese
3 s
1 container of r cream (at room temperature)
1 can of Sweetened densed Milk
1/4 cup on Juice
Preheat oven to 300 F Press crust into a 9-inch springform pan In large mixing bowl, beat cream cheese until fluffy Gradually beat in sweetened condensed milk until smooth Add eggs and lemon juice Mix well Pour into springform pan Bake 50 minutes or until center is set Top with sour cream Bake 5 additional minutes Cool Chill
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Cream cheese American
Original Cheesecake (optional berries) Original Cheesecake berries (optional) Cream cheese American
1 ham cracker crust or Oreo Crust
2 packages of am cheese
3 s
1 container of r cream (at room temperature)
1 can of Sweetened densed Milk
1/4 cup on Juice
Preheat oven to 300 F Press crust into a 9-inch springform pan In large mixing bowl, beat cream cheese until fluffy Gradually beat in sweetened condensed milk until smooth Add eggs and lemon juice Mix well Pour into springform pan Bake 50 minutes or until center is set Top with sour cream Bake 5 additional minutes Cool Chill
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Peanut Butter Fudge
20 Pieces
Peanut Butter American
Christmas New Year Superbowl Thanksgiving Winter Peanut Butter American
4 cups ar
2 tablespoon oa
6 tablespoon White Carol Syrup
1 1/3 cup k
6 tablespoon nut butter
1 tablespoon ter
Mix sugar and cocoa thoroughly Add milk and syrup and cook until it forms a "Soft Ball" Remove from heat and let stand for 3 min. Add butter, peanut butter and beat until thick. Put in 9x12 pan My brother uses more Cocoa
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Peanut Butter American
Christmas New Year Superbowl Thanksgiving Winter Peanut Butter American
4 cups ar
2 tablespoon oa
6 tablespoon White Carol Syrup
1 1/3 cup k
6 tablespoon nut butter
1 tablespoon ter
Mix sugar and cocoa thoroughly Add milk and syrup and cook until it forms a "Soft Ball" Remove from heat and let stand for 3 min. Add butter, peanut butter and beat until thick. Put in 9x12 pan My brother uses more Cocoa
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Apple Stuffing
6 Servings
apples Southern
bake stuff thanksgiving holiday cook turkey apples Southern
7 cups ad crumbs
3 cups diced les
1 cup ced onion
1 cup seedless sins
1 1/2 teas t
1 1/4 cup ar
1/2 cup melted ter
1/4 teas per
Mix all together. Stuff bird or goose and bake according to fowl.
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apples Southern
bake stuff thanksgiving holiday cook turkey apples Southern
7 cups ad crumbs
3 cups diced les
1 cup ced onion
1 cup seedless sins
1 1/2 teas t
1 1/4 cup ar
1/2 cup melted ter
1/4 teas per
Mix all together. Stuff bird or goose and bake according to fowl.
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Oyster Stuffing
6 Servings
Oysters Southern
bake cook holiday turkey stuffing baked Oysters Southern
4 cups cooked ery
1/2 cup ced onions
1/2 cup ter
1 1/2 cups ters drained
4 quarts ad crumbs
2 teas poultry soning
1 tbls t
1 teas per
Combine all ingredients and bake at 375 degrees until done.
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Oysters Southern
bake cook holiday turkey stuffing baked Oysters Southern
4 cups cooked ery
1/2 cup ced onions
1/2 cup ter
1 1/2 cups ters drained
4 quarts ad crumbs
2 teas poultry soning
1 tbls t
1 teas per
Combine all ingredients and bake at 375 degrees until done.
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Cheesy Chicken and Rice Casserole
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4 Servings
Chicken American
Main Dish Chicken Bake American
1 can (10 3/4 oz) Campbells Cream of cken Soup 98% Fat Free
1 1/3 cups Water
3/4 cup Fresh or Frozen Vies
1/2 teaspoon on Powder
4 cken Breast Halves skinnless, boneless
1/2 cup Reduced Fat ddar Cheese shredded
1. Stir the soup, water, rice, vegetable and onion powder in a 12" x 8" shallow baking dish. 2. Top with chicken. Season chicken as desired. Cover. 3. Bake at 375?F. for 45 min. or until done. Top with cheese.
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4 Servings
Chicken American
Main Dish Chicken Bake American
1 can (10 3/4 oz) Campbells Cream of cken Soup 98% Fat Free
1 1/3 cups Water
3/4 cup Fresh or Frozen Vies
1/2 teaspoon on Powder
4 cken Breast Halves skinnless, boneless
1/2 cup Reduced Fat ddar Cheese shredded
1. Stir the soup, water, rice, vegetable and onion powder in a 12" x 8" shallow baking dish. 2. Top with chicken. Season chicken as desired. Cover. 3. Bake at 375?F. for 45 min. or until done. Top with cheese.
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Quick Carame Coffee Ring
6 Servings
Biscuits American
Breakfast Bake Kid Friendly Biscuits American
1/2 cup ter
1/2 cup nuts chopped
1 cup wn sugar firmly packed
2 tablespoons Water
10 ounce Can of cuits
10 ounce Can of cuits
Preheat oven to 375?. In a small saucepan, melt butter. Coat bottom and sides of a Bundt pan with 2 tbsp of the melted butter. Sprinkle 3 tbsp of the nuts over the bottom of the prepared pan. To remaining butter in saucepan, add remaining nuts, brown sugar, and water. Heat until boiling, stirring ocassionally. Remove from heat. Separate biscuits into 20 biscuits. Cut each in half, then roll into balls. Place 20 balls into prepared pan. Drizzle half of the caramel sauce over top. Repeat layers. Bake at 375 for 20-25 minutes, until golden brown. Invert immediately onto a plate, and remove pan.
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Biscuits American
Breakfast Bake Kid Friendly Biscuits American
1/2 cup ter
1/2 cup nuts chopped
1 cup wn sugar firmly packed
2 tablespoons Water
10 ounce Can of cuits
10 ounce Can of cuits
Preheat oven to 375?. In a small saucepan, melt butter. Coat bottom and sides of a Bundt pan with 2 tbsp of the melted butter. Sprinkle 3 tbsp of the nuts over the bottom of the prepared pan. To remaining butter in saucepan, add remaining nuts, brown sugar, and water. Heat until boiling, stirring ocassionally. Remove from heat. Separate biscuits into 20 biscuits. Cut each in half, then roll into balls. Place 20 balls into prepared pan. Drizzle half of the caramel sauce over top. Repeat layers. Bake at 375 for 20-25 minutes, until golden brown. Invert immediately onto a plate, and remove pan.
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Corn Pone
6 Servings
corn southern
corn bake rise holiday old fashioned bread southern
1 cup n meal
1 teas t
3/4 cup ling water
1 tbls d
Combine meal and salt. Add water. Melt fat in baking pan. Pour extra grease in mixture Stir. Mix should not be more than 1 inch thick in pan. To make the mix rise like cornbread add 2 teas baking powder. It will take 50-60 minutes in a 350 degree oven.
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corn southern
corn bake rise holiday old fashioned bread southern
1 cup n meal
1 teas t
3/4 cup ling water
1 tbls d
Combine meal and salt. Add water. Melt fat in baking pan. Pour extra grease in mixture Stir. Mix should not be more than 1 inch thick in pan. To make the mix rise like cornbread add 2 teas baking powder. It will take 50-60 minutes in a 350 degree oven.
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Praline Sweet Potatoe Casserole
6 Servings
Potatoes Southern
spoon vanilla holiday bake sweet potatoe Potatoes Southern
1 can et potatoes drained (40 oz)
1/3 cup ar
2 tbls melted ter
1 teas illa
1/2 teas ground namon
1/4 teas t
2 s
Topping:
3/4 cup wn sugar
1/4 cup chopped ans
3 tbls ur
2 tbls melted ter
Preheat oven to 350 degrees. Grease shallow 1 1/2 quart casserole dish. In bowl mash sweet potatoes. Stir in sugar, butter, vanilla, cinnamon, salt and eggs. Spoon in casserole dish. Mix topping ingredients and sprinkle on top. Bake 30 minutes.
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Potatoes Southern
spoon vanilla holiday bake sweet potatoe Potatoes Southern
1 can et potatoes drained (40 oz)
1/3 cup ar
2 tbls melted ter
1 teas illa
1/2 teas ground namon
1/4 teas t
2 s
Topping:
3/4 cup wn sugar
1/4 cup chopped ans
3 tbls ur
2 tbls melted ter
Preheat oven to 350 degrees. Grease shallow 1 1/2 quart casserole dish. In bowl mash sweet potatoes. Stir in sugar, butter, vanilla, cinnamon, salt and eggs. Spoon in casserole dish. Mix topping ingredients and sprinkle on top. Bake 30 minutes.
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Bbq Bacon Chicken Pizza
6 Servings
Chicken American
Kid Friendly Pizza Main Dish Chicken American
1 can (16 oz) Pizza Dough
1 cup Barbeque sauce divided
3 slices on
1 cup cken cooked and chopped
1/4 cup on chopped
1 clove lic minced
2 cups zarella shredded
Place chicken in a baggie with ? cup barbeque sauce. Coat well; set aside. Fry bacon; set on paper towels to drain. To bacon grease, add onion and garlic. Cook over low heat 5 minutes. Add sauce-coated chicken to skillet. Heat through. Meanwhile, lay pizza dough out on a baking stone. Cover with 1/2 c sauce. Top with garlic, onion and chicken. Crumble bacon over top. Top with Mozzarella cheese. Bake as directed on pizza dough can.
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Chicken American
Kid Friendly Pizza Main Dish Chicken American
1 can (16 oz) Pizza Dough
1 cup Barbeque sauce divided
3 slices on
1 cup cken cooked and chopped
1/4 cup on chopped
1 clove lic minced
2 cups zarella shredded
Place chicken in a baggie with ? cup barbeque sauce. Coat well; set aside. Fry bacon; set on paper towels to drain. To bacon grease, add onion and garlic. Cook over low heat 5 minutes. Add sauce-coated chicken to skillet. Heat through. Meanwhile, lay pizza dough out on a baking stone. Cover with 1/2 c sauce. Top with garlic, onion and chicken. Crumble bacon over top. Top with Mozzarella cheese. Bake as directed on pizza dough can.
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Pumpkin Cake
6 Servings
Flour Southern
bake cook holiday mix sweet milk Flour Southern
1 box yellow cake mix
4 s
3/4 cup ar
1/2 cup wesson oil
1 cup pkin
1/4 cup water
1 teas namon- nutmeg
Icing:
1 oz am cheese
1 stick ter
1 box confectioners ar ( or 1/2 )
1 teas illa
1 Canned k
Combine all ingredients and use electric mixer. Bake in greased tube pan at 300-350 degrees about 1 hour. Use cream cheese icing. Icing: Mix all together and only add enough milk to spreading consistency.
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Flour Southern
bake cook holiday mix sweet milk Flour Southern
1 box yellow cake mix
4 s
3/4 cup ar
1/2 cup wesson oil
1 cup pkin
1/4 cup water
1 teas namon- nutmeg
Icing:
1 oz am cheese
1 stick ter
1 box confectioners ar ( or 1/2 )
1 teas illa
1 Canned k
Combine all ingredients and use electric mixer. Bake in greased tube pan at 300-350 degrees about 1 hour. Use cream cheese icing. Icing: Mix all together and only add enough milk to spreading consistency.
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Heirloom Tomato Salad
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4 Servings
Tomatoes Uncategorized
Vegetarian Vegan Meatless No Cook Vegetables Side Dish Salads Tomatoes Lunch Summer Fresh
3 tablespoons ra virgin olive oil
1 1/2 tablespoons samic vinegar
1/2 teaspoon Dried ragon (or 2 teaspoons fresh, chopped)
1/2 teaspoon Dried il (or 2 teaspoons fresh, chopped)
Salt and per to taste
1 teaspoon lic minced or pressed
1 pound Heirloom atos
1/4 pound Roma atoes
In a small mixing bowl, whisk the olive oil, vinegar, garlic, and herbs until incorporated. Season the vinaigrette with salt and pepper. With a serrated knife, cut the tomatoes into small to medium wedges. Add the tomatoes to the dressing and toss gently. Let sit for an hour or so to let the flavors blend.
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4 Servings
Tomatoes Uncategorized
Vegetarian Vegan Meatless No Cook Vegetables Side Dish Salads Tomatoes Lunch Summer Fresh
3 tablespoons ra virgin olive oil
1 1/2 tablespoons samic vinegar
1/2 teaspoon Dried ragon (or 2 teaspoons fresh, chopped)
1/2 teaspoon Dried il (or 2 teaspoons fresh, chopped)
Salt and per to taste
1 teaspoon lic minced or pressed
1 pound Heirloom atos
1/4 pound Roma atoes
In a small mixing bowl, whisk the olive oil, vinegar, garlic, and herbs until incorporated. Season the vinaigrette with salt and pepper. With a serrated knife, cut the tomatoes into small to medium wedges. Add the tomatoes to the dressing and toss gently. Let sit for an hour or so to let the flavors blend.
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Smores Pie
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8 Servings
Kid Friendly Summer Fourth of July Quick Snacks Desserts
1 9 inch ham cracker pie crust
1 cup ar
4 tablespoon ur
pinch t
3 tablespoon oa
3 yolks
1 12 ounce porated milk
3/4 cup Whole k more or less to make two cups of liquid
2 tablespoon ter
1/4 teaspoon illa
1 8 ounce Cool whip topping I use extra amy
Hershey''s colate bar optional - for garnish
Combine the sugar, flour, salt, and cocoa in a medium sized sauce pan and stir to mix well. Add the egg yolks, and stir to mix. Add the evaporated milk a little at a time, stirring to mix with the other ingredients until you get a paste type mixture. Pour the remaining canned milk into a two cup measuring cup, and add whole milk to make 2 cups. Add the butter and vanilla and stir. Cook the pie filling over medium heat, stirring constantly until the mixture thickens to a pudding consistancy. Remove from heat and let the pie filling cool completely. Once it cools to room temperature, smooth the filling into the pie shell, and top with cool whip, spreading to cover the filling. Garnish with shaved bits of chocolate, if desired. Refrigerate for at least one hour before serving - two hours is better, but we can never wait that long. Serve chilled.
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8 Servings
Kid Friendly Summer Fourth of July Quick Snacks Desserts
1 9 inch ham cracker pie crust
1 cup ar
4 tablespoon ur
pinch t
3 tablespoon oa
3 yolks
1 12 ounce porated milk
3/4 cup Whole k more or less to make two cups of liquid
2 tablespoon ter
1/4 teaspoon illa
1 8 ounce Cool whip topping I use extra amy
Hershey''s colate bar optional - for garnish
Combine the sugar, flour, salt, and cocoa in a medium sized sauce pan and stir to mix well. Add the egg yolks, and stir to mix. Add the evaporated milk a little at a time, stirring to mix with the other ingredients until you get a paste type mixture. Pour the remaining canned milk into a two cup measuring cup, and add whole milk to make 2 cups. Add the butter and vanilla and stir. Cook the pie filling over medium heat, stirring constantly until the mixture thickens to a pudding consistancy. Remove from heat and let the pie filling cool completely. Once it cools to room temperature, smooth the filling into the pie shell, and top with cool whip, spreading to cover the filling. Garnish with shaved bits of chocolate, if desired. Refrigerate for at least one hour before serving - two hours is better, but we can never wait that long. Serve chilled.
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Brie and Apple Chicken Breasts
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4 Servings
Chicken American
Main Dish Bake Quick Fall Valentines Day Winter American Chicken Dinner Savory
4 skinless, boneless cken breast halves
1 small le cored and thinly sliced
4 tablespoon ter
1/2 teaspoon each salt and freshly ground black per
1 -2 tablespoons ur
4 slices e cheese
2 cups apple er
2 cups cken broth
Preheat the oven to 450F. Warm 1 tablespoon butter in a large, non-stick saute pan over medium-high heat. Add the apples and saute until softened. Set the saute pan aside because you will need it again. Tuck a slice of Brie and several slices of apple into the pocket on the underside of the chicken breasts between the breast and the tenderloin. Season the chicken with salt and pepper. Pat a little flour onto both sides of each chicken breast. In the saute pan, warm 1 tablespoon butter over high heat. When the butter foams add the chicken breasts and brown them on both sides. Transfer the chicken to a sheetpan, stuffed-side-down, and put it into the oven for 12 to 14 minutes. While the chicken is cooking, make the sauce. Pour the cider and broth into the saut pan and boil it over high heat until reduced to about 1 1/2 cups. Swirl in the remaining 2 tablespoons of butter. Season to taste with salt and pepper. To serve, divide the chicken among 4 plates and pour a little sauce over each. Republished with permission from National Chicken Council
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4 Servings
Chicken American
Main Dish Bake Quick Fall Valentines Day Winter American Chicken Dinner Savory
4 skinless, boneless cken breast halves
1 small le cored and thinly sliced
4 tablespoon ter
1/2 teaspoon each salt and freshly ground black per
1 -2 tablespoons ur
4 slices e cheese
2 cups apple er
2 cups cken broth
Preheat the oven to 450F. Warm 1 tablespoon butter in a large, non-stick saute pan over medium-high heat. Add the apples and saute until softened. Set the saute pan aside because you will need it again. Tuck a slice of Brie and several slices of apple into the pocket on the underside of the chicken breasts between the breast and the tenderloin. Season the chicken with salt and pepper. Pat a little flour onto both sides of each chicken breast. In the saute pan, warm 1 tablespoon butter over high heat. When the butter foams add the chicken breasts and brown them on both sides. Transfer the chicken to a sheetpan, stuffed-side-down, and put it into the oven for 12 to 14 minutes. While the chicken is cooking, make the sauce. Pour the cider and broth into the saut pan and boil it over high heat until reduced to about 1 1/2 cups. Swirl in the remaining 2 tablespoons of butter. Season to taste with salt and pepper. To serve, divide the chicken among 4 plates and pour a little sauce over each. Republished with permission from National Chicken Council
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Classic Croissant
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12 Servings
Flour French
pastry, flour Butter, brunch Snacks,breakfast party, french baking Flour
1 table spoon st
9 cups leached flour
0.25 cup white or packed wn sugar
2 teaspoons t
1 cup k or more
300 g unsalted ter
2 tablespoons ur for dusting
1
1 tablespoon k
1 tea soon illa essence
Place the yeast, flour, sugar, vanilla, salt and the milk and mix for 2 minutes until forms a soft moist dough. If most of the flour isn''t moistened, add more, a tablespoon at a time until it is moistened and smooth, using up to 4 tablespoons. knead for 10 to 8 minute. Turn the dough out of the bowl onto a floured board, cover with a damp tea towel and allow it to rest for 15 minutes to relax the gluten. Remove the towel and, using a rolling pin, roll the dough into a 10 by 9-inch rectangle 6-inch thick. Wrap in plastic then cill to overnight. Ten minutes before the dough is done resting in the refrigerator, prepare the butter. Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8 inches. Place it between parchment paper or plastic wrap and set aside. Remove the dough from the refrigerator and roll it on a floured work surface into a 10 by 15-inch and 1/4-inch thick rectangle. Brush any excess flour off the dough. Place the shorter side of the dough parallel to the front of your body on the work surface. Place the butter in the middle, long-ways. Fold the bottom up over the butter and brush off any excess flour and then fold the top down over the butter to overlap and encase the butter. Press down lightly with the rolling pin to push all the layers together and make sure they have contact. Continue rolling the laminated (layered) dough to form a new 10 by15-inch rectangle, patching any holes with a dusting of flour where butter may have popped through. Fold into thirds, like a letter, brush off any excess flour and mark it with an indentation made by poking your finger once at the corner of the dough meaning you have completed the first "turn". Wrap well in plastic and chill 1 hour . Do this again three more times marking it accordingly each time and chilling in between each turn. After the fourth turn, you can let the dough chill overnight, or, for 1 hour, or, roll it out to a 13 by 24-inch square that is a little less than 1/4-inch thick and cut out your croissants and shape them. I roll out my dough and cut it with a pizza cutter wheel into 6-inch strips then cut them into triangles, 6 inches wide at the base of the triangle Stretch these triangles again 9 inches long, then Roll the triangles up towards you starting at the wide end and place them 2 inches apart on a parchment lined sheet pan with the tip tucked under and the ends slightly curved in to make a crescent shape. In a small bowl, whisk together the egg and milk and brush the croissants with this egg wash. To proof the croissants, place them in an oven that is warm but not turned on, with a pan of hot water in the bottom to create a moist environment like a proof box. Set aside to proof for 1 1/2 to 2 1/2 hours until puffed up and spongy to the touch. Remove from the oven. Spritz a preheated 425 degree F oven with water, close the door, and get the croissants. Place the croissants in the oven and spritz again, close the door and turn the oven down to 400 degrees F. After 10 minutes, rotate your pan if they are cooking unevenly and turn the oven down to 375 degrees F. Bake another 5 to 8 minutes until golden brown.
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12 Servings
Flour French
pastry, flour Butter, brunch Snacks,breakfast party, french baking Flour
1 table spoon st
9 cups leached flour
0.25 cup white or packed wn sugar
2 teaspoons t
1 cup k or more
300 g unsalted ter
2 tablespoons ur for dusting
1
1 tablespoon k
1 tea soon illa essence
Place the yeast, flour, sugar, vanilla, salt and the milk and mix for 2 minutes until forms a soft moist dough. If most of the flour isn''t moistened, add more, a tablespoon at a time until it is moistened and smooth, using up to 4 tablespoons. knead for 10 to 8 minute. Turn the dough out of the bowl onto a floured board, cover with a damp tea towel and allow it to rest for 15 minutes to relax the gluten. Remove the towel and, using a rolling pin, roll the dough into a 10 by 9-inch rectangle 6-inch thick. Wrap in plastic then cill to overnight. Ten minutes before the dough is done resting in the refrigerator, prepare the butter. Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8 inches. Place it between parchment paper or plastic wrap and set aside. Remove the dough from the refrigerator and roll it on a floured work surface into a 10 by 15-inch and 1/4-inch thick rectangle. Brush any excess flour off the dough. Place the shorter side of the dough parallel to the front of your body on the work surface. Place the butter in the middle, long-ways. Fold the bottom up over the butter and brush off any excess flour and then fold the top down over the butter to overlap and encase the butter. Press down lightly with the rolling pin to push all the layers together and make sure they have contact. Continue rolling the laminated (layered) dough to form a new 10 by15-inch rectangle, patching any holes with a dusting of flour where butter may have popped through. Fold into thirds, like a letter, brush off any excess flour and mark it with an indentation made by poking your finger once at the corner of the dough meaning you have completed the first "turn". Wrap well in plastic and chill 1 hour . Do this again three more times marking it accordingly each time and chilling in between each turn. After the fourth turn, you can let the dough chill overnight, or, for 1 hour, or, roll it out to a 13 by 24-inch square that is a little less than 1/4-inch thick and cut out your croissants and shape them. I roll out my dough and cut it with a pizza cutter wheel into 6-inch strips then cut them into triangles, 6 inches wide at the base of the triangle Stretch these triangles again 9 inches long, then Roll the triangles up towards you starting at the wide end and place them 2 inches apart on a parchment lined sheet pan with the tip tucked under and the ends slightly curved in to make a crescent shape. In a small bowl, whisk together the egg and milk and brush the croissants with this egg wash. To proof the croissants, place them in an oven that is warm but not turned on, with a pan of hot water in the bottom to create a moist environment like a proof box. Set aside to proof for 1 1/2 to 2 1/2 hours until puffed up and spongy to the touch. Remove from the oven. Spritz a preheated 425 degree F oven with water, close the door, and get the croissants. Place the croissants in the oven and spritz again, close the door and turn the oven down to 400 degrees F. After 10 minutes, rotate your pan if they are cooking unevenly and turn the oven down to 375 degrees F. Bake another 5 to 8 minutes until golden brown.
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Salsa
32 Servings
Tomato Mexican
salsa mexican tomato chips dinner party chilis Tomato Mexican
1 can atoes and green chilies
1 can whole canned atoes (plus the juice)
4 teaspoons apenos (canned diced, not pickled)
1/4 cup yellow on (diced)
1 1/2-3/4 teaspoon lic salt
1/2 teaspoon in
1/4 teaspoon ar
1 half a e
1/2 habanero - diced (optional)
In food processor place jalapenos and onions. Process for just a few seconds. Add both cans of tomatoes, salt, sugar, and cumin. Process all ingredients until well blended but do not puree. Place in covered container and chill. A couple of hours of chilling will help blend and enrich the flavor.
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Tomato Mexican
salsa mexican tomato chips dinner party chilis Tomato Mexican
1 can atoes and green chilies
1 can whole canned atoes (plus the juice)
4 teaspoons apenos (canned diced, not pickled)
1/4 cup yellow on (diced)
1 1/2-3/4 teaspoon lic salt
1/2 teaspoon in
1/4 teaspoon ar
1 half a e
1/2 habanero - diced (optional)
In food processor place jalapenos and onions. Process for just a few seconds. Add both cans of tomatoes, salt, sugar, and cumin. Process all ingredients until well blended but do not puree. Place in covered container and chill. A couple of hours of chilling will help blend and enrich the flavor.
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guacamole
2 Servings
ovacado mexican
delicious, Great flavor, Sweet, quick, Easy, Easy Cleanup ovacado mexican
2 ovacados
1 medium sized ato
2 slices of on
1 lic salt
1 on juice
1 bag of chips
Peal and seed both ovacados, throw away the seed and the skin,,then place the rest of the ovacados on a cutting board and mush up with a fork. Then take the tomato and chop up, place with the ovacados and mix in. Take the slice of onion and chop up, place with the ovacado and tomato and mix in. Then take the garlic salt and sprinkle over all ingredients. Then take the lemon juice and poor over ingredients but not too much. Mix everything together. Then take a chip, dip in the guaamole and enjoy!
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ovacado mexican
delicious, Great flavor, Sweet, quick, Easy, Easy Cleanup ovacado mexican
2 ovacados
1 medium sized ato
2 slices of on
1 lic salt
1 on juice
1 bag of chips
Peal and seed both ovacados, throw away the seed and the skin,,then place the rest of the ovacados on a cutting board and mush up with a fork. Then take the tomato and chop up, place with the ovacados and mix in. Take the slice of onion and chop up, place with the ovacado and tomato and mix in. Then take the garlic salt and sprinkle over all ingredients. Then take the lemon juice and poor over ingredients but not too much. Mix everything together. Then take a chip, dip in the guaamole and enjoy!
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Indian Cucumber Raita
6 Servings
Yogurt Indian
Indian Yogurt Raita Cucumber Indian Dish Side Dish
3 cups natural plain urt
2 cup chopped umber
2 tsp. t
1 tsp. in
2 tsp. chopped antro
1 green chili (optional)
Pour yoghurt and cucumber in to bowl. Mix. Add salt and cumin. Stir. Stir green chili and cilantro OR place on top after stir, for design.
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Yogurt Indian
Indian Yogurt Raita Cucumber Indian Dish Side Dish
3 cups natural plain urt
2 cup chopped umber
2 tsp. t
1 tsp. in
2 tsp. chopped antro
1 green chili (optional)
Pour yoghurt and cucumber in to bowl. Mix. Add salt and cumin. Stir. Stir green chili and cilantro OR place on top after stir, for design.
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Penne with Tomato, Bacon And Cheese Sauce
1 servings
Cheese Uncategorized
6 on slices; chopped
6 lg lic cloves; finely
1/2 c Dry wine
1 cn Diced atoes in juice;
1 tb ato paste
1 1/2 ts Dried gano
1/4 ts Dried crushed pepper
4 tb Chopped fresh Italian
1 lb ne
1/2 c Crumbled e cheese; feta
; coarsely ted
; mesan cheese, up
; to 3/4
Saute bacon in heavy large saucepan over medium heat until crisp. Spoon off all but 4 tablespoons drippings from pan. Add garlic to pan and stir 30 seconds. Add wine and scrape up any browned bits. Add tomatoes with juices, tomato paste, oregano and crushed red pepper. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Mix in 2 tablespoons parsley. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking water. Return pasta to pot. Add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking water by tablespoonfuls if mixture is dry. Mix in cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 2 tablespoons parsley. Makes 4 to 6 servings. Bon Appetit November 1999 Converted by MC_Buster. Per serving: 589 Calories (kcal); 38g Total Fat; (67% calories from fat); 28g Protein; 14g Carbohydrate; 83mg Cholesterol; 1756mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Cheese Uncategorized
6 on slices; chopped
6 lg lic cloves; finely
1/2 c Dry wine
1 cn Diced atoes in juice;
1 tb ato paste
1 1/2 ts Dried gano
1/4 ts Dried crushed pepper
4 tb Chopped fresh Italian
1 lb ne
1/2 c Crumbled e cheese; feta
; coarsely ted
; mesan cheese, up
; to 3/4
Saute bacon in heavy large saucepan over medium heat until crisp. Spoon off all but 4 tablespoons drippings from pan. Add garlic to pan and stir 30 seconds. Add wine and scrape up any browned bits. Add tomatoes with juices, tomato paste, oregano and crushed red pepper. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Mix in 2 tablespoons parsley. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking water. Return pasta to pot. Add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking water by tablespoonfuls if mixture is dry. Mix in cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 2 tablespoons parsley. Makes 4 to 6 servings. Bon Appetit November 1999 Converted by MC_Buster. Per serving: 589 Calories (kcal); 38g Total Fat; (67% calories from fat); 28g Protein; 14g Carbohydrate; 83mg Cholesterol; 1756mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Beet Gratin
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8 servings
Cheese Uncategorized
Emeril Cheese Parmes Bread Crumb Butter Olive oil Onion Parmesan Summer Buttery
4 c Sliced ts (both red and
1 c Thinly-sliced ons
2 c Seasoned ad crumbs
3 tb ter
ve oil; for drizzling
mesan cheese; for
Bayou Blast - {Emeril?s
t; to taste
Freshly-ground te pepper;
* Note: See the ?Bayou Blast - {Emeril?s Creole Seasoning}? recipe which is included in this collection. Preheat oven to 375 degrees. In a buttered gratin or heavy baking dish, layer beets, onions and half of the bread crumbs, dotting each with butter and seasoning each layer with olive oil, Parmesan cheese, Bayou Blast and salt and pepper, to taste. Finish with bread crumb layer on top. Bake, covered, 45 minutes. Uncover and continue baking 15 minutes more, or until top is browned and bubbly. Serve directly from dish. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-065 broadcast 12-18-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a and at;prodigy.com 02-09-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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8 servings
Cheese Uncategorized
Emeril Cheese Parmes Bread Crumb Butter Olive oil Onion Parmesan Summer Buttery
4 c Sliced ts (both red and
1 c Thinly-sliced ons
2 c Seasoned ad crumbs
3 tb ter
ve oil; for drizzling
mesan cheese; for
Bayou Blast - {Emeril?s
t; to taste
Freshly-ground te pepper;
* Note: See the ?Bayou Blast - {Emeril?s Creole Seasoning}? recipe which is included in this collection. Preheat oven to 375 degrees. In a buttered gratin or heavy baking dish, layer beets, onions and half of the bread crumbs, dotting each with butter and seasoning each layer with olive oil, Parmesan cheese, Bayou Blast and salt and pepper, to taste. Finish with bread crumb layer on top. Bake, covered, 45 minutes. Uncover and continue baking 15 minutes more, or until top is browned and bubbly. Serve directly from dish. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-065 broadcast 12-18-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a and at;prodigy.com 02-09-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Ratatouille
5 Servings
Zucchini French
ratatouille vegetable veggies Zucchini French
1/2 on finely chopped
2 lic cloves very thinly sliced
1 cup ato puree
2 tablespoons ve oil divided
1 small plant
1 smallish chini
1 smallish yellow ash
1 longish bell pepper
1 Few sprigs fresh me (dried thyme leaves work t
1 Salt and per
Preheat oven to 375 degrees F. Pour tomato puree into bottom of a baking dish (if oval, about 10 inches across the long way. Similar sized dishes work well, even if they're not oval). Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper. Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube. On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick. Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit. Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish. Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.) Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them. Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread (yum!), atop polenta, couscous, or your choice of grain. Potatoes and Rice work well. :)
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Zucchini French
ratatouille vegetable veggies Zucchini French
1/2 on finely chopped
2 lic cloves very thinly sliced
1 cup ato puree
2 tablespoons ve oil divided
1 small plant
1 smallish chini
1 smallish yellow ash
1 longish bell pepper
1 Few sprigs fresh me (dried thyme leaves work t
1 Salt and per
Preheat oven to 375 degrees F. Pour tomato puree into bottom of a baking dish (if oval, about 10 inches across the long way. Similar sized dishes work well, even if they're not oval). Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper. Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube. On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick. Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit. Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish. Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.) Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them. Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread (yum!), atop polenta, couscous, or your choice of grain. Potatoes and Rice work well. :)
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Corn and Zucchini Au Gratin with Chipotle Peppers
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4 Servings
Corn TexMex
Side Dish Vegetables Broil Fall Summer Meatless TexMex Corn
2 tablespoon n oil
1 small on diced
3 cup n kernels fresh, frozen or canned
2 small chini grated
2 each Chipotles, canned in bo sauce minced
1 cup Monterey jack cheese ted
2 large beaten
Salt and per to taste
2 each Corn tilla stale
Cook Time: 30 minutes Total Time: 40 minutes Oven Temp: 400F / 200C / Gas mark 6 1. Preheat oven. 2. In a large skillet heat oil over medium heat; add onion and saute until soft. 3. Stir in corn, zucchini and chipotles and cook for 6-7 minutes stirring often. 4. Remove from heat and stir in 3/4 cup of the cheese and the eggs, season to taste. 5. Spread corn mixture into a greased casserole. 6. Crumble stale corn tortillas, and mix with remaining cheese. 7. Sprinkle cheese/tortilla mixture over top and bake for 20 minutes until golden brown and heated through.
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4 Servings
Corn TexMex
Side Dish Vegetables Broil Fall Summer Meatless TexMex Corn
2 tablespoon n oil
1 small on diced
3 cup n kernels fresh, frozen or canned
2 small chini grated
2 each Chipotles, canned in bo sauce minced
1 cup Monterey jack cheese ted
2 large beaten
Salt and per to taste
2 each Corn tilla stale
Cook Time: 30 minutes Total Time: 40 minutes Oven Temp: 400F / 200C / Gas mark 6 1. Preheat oven. 2. In a large skillet heat oil over medium heat; add onion and saute until soft. 3. Stir in corn, zucchini and chipotles and cook for 6-7 minutes stirring often. 4. Remove from heat and stir in 3/4 cup of the cheese and the eggs, season to taste. 5. Spread corn mixture into a greased casserole. 6. Crumble stale corn tortillas, and mix with remaining cheese. 7. Sprinkle cheese/tortilla mixture over top and bake for 20 minutes until golden brown and heated through.
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Best ever spicy chicken
2 Servings
chicken breast mixed
Chicken chicken breast Spicy Savory chilli Garlic mixed
2 large cken breasts
1 on zest and juice
1 clove (crushed)
1 teaspoon cajun ce
1 teaspoon mixed dried bs
1 teaspoon rika
1 teaspoon am masala
1 spoon (or less if desired) chilli powder
75 ml ve oil
1 onion (sliced)
1 low bell pepper (cut julienne)
preheat oven to gas mark 4 cut chicken into strips and place into bowl with lemon juice and zest add all dry ingredients to a separate bowl and pour in the olive oil until a paste is formed add the garlic clove and stir in the chicken until coated in paste on a baking tray place the sliced onion and peppers on the bottom of the tray to act as a barrier from the oil that drains and to add a really mouth watering taste while cooking place the chicken strips on the top of the peppers and onion and cook on the middle shelf of the oven for 30 mins approx times are approximate different sized ovens cook at different times ensure chicken is piping hot throughout hope you enjoy
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chicken breast mixed
Chicken chicken breast Spicy Savory chilli Garlic mixed
2 large cken breasts
1 on zest and juice
1 clove (crushed)
1 teaspoon cajun ce
1 teaspoon mixed dried bs
1 teaspoon rika
1 teaspoon am masala
1 spoon (or less if desired) chilli powder
75 ml ve oil
1 onion (sliced)
1 low bell pepper (cut julienne)
preheat oven to gas mark 4 cut chicken into strips and place into bowl with lemon juice and zest add all dry ingredients to a separate bowl and pour in the olive oil until a paste is formed add the garlic clove and stir in the chicken until coated in paste on a baking tray place the sliced onion and peppers on the bottom of the tray to act as a barrier from the oil that drains and to add a really mouth watering taste while cooking place the chicken strips on the top of the peppers and onion and cook on the middle shelf of the oven for 30 mins approx times are approximate different sized ovens cook at different times ensure chicken is piping hot throughout hope you enjoy
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Triple-Hot Chicken
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6 Servings
Chicken American
Summer Spring Picnics Grill Main Dish American Chicken Dinner Spicy (Hot)
2 1/2 lbs. cken drumsticks thighs or wings
3/4 cup apple er vinegar
3/4 cup granulated ar
2 tblspoons liquid hot per sauce
1 tblspoons li powder
1 tblspoons on powder
1 tblspoons lic powder
1/2 tsp enne pepper
Preheat grill to medium (if using gas grill), or until charcoal is covered with gray ash and is medium-hot. Meanwhile, combine vinegar, sugar, pepper sauce, chili powder, onion powder, garlic powder and cayenne to make hot sauce; mix well. Set aside 3/4 cup of mixture to serve as dipping sauce; use remaining for basting. Place frozen chicken on grill. Brush with basting sauce. Grill for 15 minutes (10 minutes for wings), basting often. Turn chicken over and baste again. Basting often, grill for 15 to 20 minutes more (10 to 15 minutes for wings) or until internal juices run clear. Discard leftover basting sauce. Serve chicken with reserved hot sauce.
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6 Servings
Chicken American
Summer Spring Picnics Grill Main Dish American Chicken Dinner Spicy (Hot)
2 1/2 lbs. cken drumsticks thighs or wings
3/4 cup apple er vinegar
3/4 cup granulated ar
2 tblspoons liquid hot per sauce
1 tblspoons li powder
1 tblspoons on powder
1 tblspoons lic powder
1/2 tsp enne pepper
Preheat grill to medium (if using gas grill), or until charcoal is covered with gray ash and is medium-hot. Meanwhile, combine vinegar, sugar, pepper sauce, chili powder, onion powder, garlic powder and cayenne to make hot sauce; mix well. Set aside 3/4 cup of mixture to serve as dipping sauce; use remaining for basting. Place frozen chicken on grill. Brush with basting sauce. Grill for 15 minutes (10 minutes for wings), basting often. Turn chicken over and baste again. Basting often, grill for 15 to 20 minutes more (10 to 15 minutes for wings) or until internal juices run clear. Discard leftover basting sauce. Serve chicken with reserved hot sauce.
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Spaghetti Skillet
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2 Servings
Pasta Italian
Quick Fry Vegetables Main Dish Pasta Italian
1/2 pound Lean und beef
1/3 cup on chopped
1 cup hrooms sliced
1 clove lic minced
2/3 cup Water
1 cup Beef th
1/3 cup ato paste
1/8 teaspoon per
1/2 teaspoon gano
1/2 teaspoon il
2 teaspoons mesan cheese grated
3 ounce Spaghetti uncooked and broken in half
PREP TIME: 15 min COOK TIME: 20 min In a large skillet, cook the beef, onion, mushrooms and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir together the broth, water, tomato paste, sesonings and spaghetti; add to the meat mixture and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until spaghetti is tender. Sprinkle with Parmesan cheese or any cheese of choice.
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2 Servings
Pasta Italian
Quick Fry Vegetables Main Dish Pasta Italian
1/2 pound Lean und beef
1/3 cup on chopped
1 cup hrooms sliced
1 clove lic minced
2/3 cup Water
1 cup Beef th
1/3 cup ato paste
1/8 teaspoon per
1/2 teaspoon gano
1/2 teaspoon il
2 teaspoons mesan cheese grated
3 ounce Spaghetti uncooked and broken in half
PREP TIME: 15 min COOK TIME: 20 min In a large skillet, cook the beef, onion, mushrooms and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir together the broth, water, tomato paste, sesonings and spaghetti; add to the meat mixture and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until spaghetti is tender. Sprinkle with Parmesan cheese or any cheese of choice.
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choclate filled cake mix cookies
32 Servings
1 box cake mix american
chocolate vanilla Spice Cookies cake Cookie mix 1 box cake mix american
1 box cake mix (any kind.)
2 s
1/2 cup of coocking oil
1/2 cup of water
1 tsp illa (optional)
1 bag choclate chips
pour the cake mix in a large mixing bull. then add the rest of the ingrediants except for the chocolate chips. mix ingrediants until there are no clumps. chill mix in fridge to make the dough easier to work with for 15 minutes. while waiting for the dough to chill pre heat oven to 350*F. grease any size cookie sheet with coocking oil. once dough is chilled roll into balls. before placing cookie dough balls on sheet push a few choclate chips into the center of the ball. place balls on sheet and bake for 10-12 minutes, then let cool
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1 box cake mix american
chocolate vanilla Spice Cookies cake Cookie mix 1 box cake mix american
1 box cake mix (any kind.)
2 s
1/2 cup of coocking oil
1/2 cup of water
1 tsp illa (optional)
1 bag choclate chips
pour the cake mix in a large mixing bull. then add the rest of the ingrediants except for the chocolate chips. mix ingrediants until there are no clumps. chill mix in fridge to make the dough easier to work with for 15 minutes. while waiting for the dough to chill pre heat oven to 350*F. grease any size cookie sheet with coocking oil. once dough is chilled roll into balls. before placing cookie dough balls on sheet push a few choclate chips into the center of the ball. place balls on sheet and bake for 10-12 minutes, then let cool
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Oreo Freakout
12 Servings
oreo desser
oreo desser
12 oreo cookies crushed - filling included
.5 gallon illa ice cream
1 1 16 oz can Hershey''s fudge sauce
1 1 8 oz container of l whip
1 crushed oreos for topping
place crushed cookies in the bottom of 9x13 pan. Soften the ice cream and spread over the cookie crumbs. Heat fudge according to package directions on container and pour over ice cream. Frost with cool whip. Sprinkle crushed oreos on top. Freeze. Store leftovers in freezer.
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oreo desser
oreo desser
12 oreo cookies crushed - filling included
.5 gallon illa ice cream
1 1 16 oz can Hershey''s fudge sauce
1 1 8 oz container of l whip
1 crushed oreos for topping
place crushed cookies in the bottom of 9x13 pan. Soften the ice cream and spread over the cookie crumbs. Heat fudge according to package directions on container and pour over ice cream. Frost with cool whip. Sprinkle crushed oreos on top. Freeze. Store leftovers in freezer.
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Banana Crumb Muffins
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1 servings
Banana Uncategorized
Tasteofhome Butter Banana Salad Winter Fresh
1 1/2 c -purpose flour
1 ts ing soda
1 ts ing powder
1/2 ts t
3 lg Ripe anas; mashed
3/4 c ar
1 ; lightly beaten
1/2 c ter; melted
Topping
1/3 c Packed wn sugar
1 tb -purpose flour
1/8 ts Ground namon
1 tb ter
In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. Fill greased or paper lined muffin cups three fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield:1 dozen Recipe by: Wendy Masters-Taste of Home Converted by MM_Buster v2.0l.
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1 servings
Banana Uncategorized
Tasteofhome Butter Banana Salad Winter Fresh
1 1/2 c -purpose flour
1 ts ing soda
1 ts ing powder
1/2 ts t
3 lg Ripe anas; mashed
3/4 c ar
1 ; lightly beaten
1/2 c ter; melted
Topping
1/3 c Packed wn sugar
1 tb -purpose flour
1/8 ts Ground namon
1 tb ter
In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. Fill greased or paper lined muffin cups three fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield:1 dozen Recipe by: Wendy Masters-Taste of Home Converted by MM_Buster v2.0l.
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Tex Mex
24 Servings
chicken appetizer
chiken ranch cheese chicken appetizer
1.5 boneless skinless split cken breasts (can also
1 cup ranch dressing
1/4 tsp each salt and per
2 cups shredded monterey jack cheese
4 tsps li powder
2 tsps rika
1 i package wonton wrappers (24 count)
place chicken in a single layer sauce pan. Add water to cover. Bring to a boil, reduce heat to simmer and poach chicken about 20 minutes. Drain, cool slightly, chop or shred chicken. Mix chicken with ranch dressing and season with salt and pepper. Set aside. Combine cheese with paprika and chili powder. Set aside. Heat oven to 350 and spray mini muffin tins with cooking spray. Place 1 wonton wrapper in each muffin cup, bake for 5 minutes until lightly brown. Remove from oven and cool. Spoon a generous tablespoon of chicken filling into each wonton cup. Sprinkle with cheese mixture. Return to oven and bake an additional 10 minutes or until heated through and cheese is melted. These can be made and frozen before the last 10 minutes in the oven.
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chicken appetizer
chiken ranch cheese chicken appetizer
1.5 boneless skinless split cken breasts (can also
1 cup ranch dressing
1/4 tsp each salt and per
2 cups shredded monterey jack cheese
4 tsps li powder
2 tsps rika
1 i package wonton wrappers (24 count)
place chicken in a single layer sauce pan. Add water to cover. Bring to a boil, reduce heat to simmer and poach chicken about 20 minutes. Drain, cool slightly, chop or shred chicken. Mix chicken with ranch dressing and season with salt and pepper. Set aside. Combine cheese with paprika and chili powder. Set aside. Heat oven to 350 and spray mini muffin tins with cooking spray. Place 1 wonton wrapper in each muffin cup, bake for 5 minutes until lightly brown. Remove from oven and cool. Spoon a generous tablespoon of chicken filling into each wonton cup. Sprinkle with cheese mixture. Return to oven and bake an additional 10 minutes or until heated through and cheese is melted. These can be made and frozen before the last 10 minutes in the oven.
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Sausage cheese cups
60 Servings
sausage appetizer
sausage cheese ranch appetizer
1 pound sage (Jimmy Dean regular pork sausage)
1 1 8 oz package colby jack cheese finely shredded
1 bottle of ranch dressing
4 packages Athens mini o shells (15 per box)
brown the sausage and drain. stir together all ingredients and put into shells. bake at 275 for ten minutes.
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sausage appetizer
sausage cheese ranch appetizer
1 pound sage (Jimmy Dean regular pork sausage)
1 1 8 oz package colby jack cheese finely shredded
1 bottle of ranch dressing
4 packages Athens mini o shells (15 per box)
brown the sausage and drain. stir together all ingredients and put into shells. bake at 275 for ten minutes.
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Banana Foster Ice Cream Pies
12 Servings
Ice Cream Uncategorized
Summer Spring Fourth of July No Cook Desserts Ice Cream Uncategorized
4 tablespoon ter cut into pieces
1/2 cup wn sugar
1/2 teaspoon Ground namon
4 Ripe anas peeled and cut lengthwise into halves
1/4 cup ana liqueur
1/2 cup Meyer''s rum
1 quart am
8 large yolks
12 3 inch Tart shells ham cracker crust
3/4 cup Caramel sauce
4 large whites
1/4 cup ar
1/2 cup colate syrup for garnish
In a large sautee pan, melt the butter. Stir in the brown sugar and cinnamon. Add the bananas and baste them with the syrup for two minutes. Pull the sautee pan off the burner. Carefully add the banana liqueur and the rum. Place the pan back on the stove and shake the pan a couple of times. The pan should flame, if not ignite the pan with a match. Shake the pan back and forth until the flame dies, basting the bananas continuously. Remove from heat and cool completely. In a food processor, fitted with a metal blade, add the banana mixture and puree until smooth. In another saucepan add the cream. Bring the liquid to a gentle boil. Whisk the egg yolks together. Whisk one cup of the hot cream into the egg mixture. Mix thoroughly. In a steady stream add the egg mixture to the hot cream mixture slowly as not to cook the eggs. Continue to cook for four minutes, stirring occasionally. Remove from the heat and cool completely. Whisk the banana mixture into the cream mixture. Mix thoroughly and cool completely. Add the banana cream mixture to your electric ice cream machine. Process according to the manufacturer''s directions. Place a tablespoon of the caramel into each of the tart shells. Spread a heaping 1/2 cup of ice cream over the caramel sauce, filling each tart shell completely. Place the tarts in the freezer until frozen, about one hour. In the bowl of an electric mixer fitted with a wire whip, whip the egg whites until soft peaks form. Add the sugar and continue to beat to stiff peaks. Remove the tarts from the freezer and spread the meringue over the ice cream. Place the tarts on a baking sheet and place in the oven. Bake until the meringue is golden brown, about 4 to 5 minutes. Remove from the oven and drizzle with chocolate syrup. Serve.
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Ice Cream Uncategorized
Summer Spring Fourth of July No Cook Desserts Ice Cream Uncategorized
4 tablespoon ter cut into pieces
1/2 cup wn sugar
1/2 teaspoon Ground namon
4 Ripe anas peeled and cut lengthwise into halves
1/4 cup ana liqueur
1/2 cup Meyer''s rum
1 quart am
8 large yolks
12 3 inch Tart shells ham cracker crust
3/4 cup Caramel sauce
4 large whites
1/4 cup ar
1/2 cup colate syrup for garnish
In a large sautee pan, melt the butter. Stir in the brown sugar and cinnamon. Add the bananas and baste them with the syrup for two minutes. Pull the sautee pan off the burner. Carefully add the banana liqueur and the rum. Place the pan back on the stove and shake the pan a couple of times. The pan should flame, if not ignite the pan with a match. Shake the pan back and forth until the flame dies, basting the bananas continuously. Remove from heat and cool completely. In a food processor, fitted with a metal blade, add the banana mixture and puree until smooth. In another saucepan add the cream. Bring the liquid to a gentle boil. Whisk the egg yolks together. Whisk one cup of the hot cream into the egg mixture. Mix thoroughly. In a steady stream add the egg mixture to the hot cream mixture slowly as not to cook the eggs. Continue to cook for four minutes, stirring occasionally. Remove from the heat and cool completely. Whisk the banana mixture into the cream mixture. Mix thoroughly and cool completely. Add the banana cream mixture to your electric ice cream machine. Process according to the manufacturer''s directions. Place a tablespoon of the caramel into each of the tart shells. Spread a heaping 1/2 cup of ice cream over the caramel sauce, filling each tart shell completely. Place the tarts in the freezer until frozen, about one hour. In the bowl of an electric mixer fitted with a wire whip, whip the egg whites until soft peaks form. Add the sugar and continue to beat to stiff peaks. Remove the tarts from the freezer and spread the meringue over the ice cream. Place the tarts on a baking sheet and place in the oven. Bake until the meringue is golden brown, about 4 to 5 minutes. Remove from the oven and drizzle with chocolate syrup. Serve.
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Miami Beach Birthday Cake
Click here for a larger picture of Miami Beach Birthday Cake
12 Servings
cake American
cake American
1/3 cup melted ter
2/3 cup colate chips
1/2 cup ham crackers
1/2 cup chopped nuts
1/2 cup ter
1 1/2 cup ar
2 s
2 cups ur
1 tsp ing soda
1 tsp t
1 1/4 cup termilk
1 tsp illa
Combine for Topping: 1/3 cup melted butter 2/3 cup chocolate chips 1/2 cup graham crackers 1/2 cup chopped walnuts Then melt 1/3 cup chocolate chips and set them aside for a moment. Cream together: 1/2 cup butter 1 1/2 cup sugar 2 eggs Now add the melted chocolate chips to this mixture. Add 1 tsp vanilla Combine dry ingredients in separate bowl: 2 cups flour 1 tsp baking soda 1 tsp salt Combine the wet ingredients into the dry mixture, and add 1 1/4 cup buttermilk. Pour into 2 9-inch cake pans, or 1 oblong pan. Put topping on top of batter. Bake 30-40 minutes at 375. Cool. Put Cool Whip on bottom layer, sides and top of round cake, or on top of oblong cake.
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12 Servings
cake American
cake American
1/3 cup melted ter
2/3 cup colate chips
1/2 cup ham crackers
1/2 cup chopped nuts
1/2 cup ter
1 1/2 cup ar
2 s
2 cups ur
1 tsp ing soda
1 tsp t
1 1/4 cup termilk
1 tsp illa
Combine for Topping: 1/3 cup melted butter 2/3 cup chocolate chips 1/2 cup graham crackers 1/2 cup chopped walnuts Then melt 1/3 cup chocolate chips and set them aside for a moment. Cream together: 1/2 cup butter 1 1/2 cup sugar 2 eggs Now add the melted chocolate chips to this mixture. Add 1 tsp vanilla Combine dry ingredients in separate bowl: 2 cups flour 1 tsp baking soda 1 tsp salt Combine the wet ingredients into the dry mixture, and add 1 1/4 cup buttermilk. Pour into 2 9-inch cake pans, or 1 oblong pan. Put topping on top of batter. Bake 30-40 minutes at 375. Cool. Put Cool Whip on bottom layer, sides and top of round cake, or on top of oblong cake.
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P. F. Chang's Chicken Lettuce Wraps
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3 Servings
Chicken Asian
Saute Main Dish Appetizers Chicken Asian
3 tablespoons oil
2 boneless skinless cken breasts
1 cup er chestnut
2/3 cup hroom
3 tablespoons chopped ons
1 teaspoon minced lic
4 -5 leaves iceberg tuce
Special Sauce
1/4 cup ar
1/2 cup water
2 tablespoons sauce
2 tablespoons e wine vinegar
2 tablespoons chup
1 tablespoon on juice
1/8 teaspoon ame oil
1 tablespoon hot tard
2 spoons water
1 -2 teaspoon lic and red chile paste
r Fry Sauce
2 tablespoons sauce
2 tablespoons wn sugar
1/2 teaspoon e wine vinegar
1Make the special sauce by dissolving the sugar in water in a small bowl. 2Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. 3Mix well and refrigerate this sauce until you're ready to serve. 4Combine the hot water with the hot mustard and set this aside as well. 5Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. 6Bring oil to high heat in a wok or large frying pan. 7Saute chicken breasts for 4 to 5 minutes per side or done. 8Remove chicken from the pan and cool. 9Keep oil in the pan, keep hot. 10As chicken cools mince water chestnuts and mushrooms to about the size of small peas. 11Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. 12When chicken is cool, mince it as the mushrooms and water chestnuts are. 13With the pan still on high heat, add another Tbsp of vegetable oil. 14Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. 15Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". 16Top with"Special Sauce".
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3 Servings
Chicken Asian
Saute Main Dish Appetizers Chicken Asian
3 tablespoons oil
2 boneless skinless cken breasts
1 cup er chestnut
2/3 cup hroom
3 tablespoons chopped ons
1 teaspoon minced lic
4 -5 leaves iceberg tuce
Special Sauce
1/4 cup ar
1/2 cup water
2 tablespoons sauce
2 tablespoons e wine vinegar
2 tablespoons chup
1 tablespoon on juice
1/8 teaspoon ame oil
1 tablespoon hot tard
2 spoons water
1 -2 teaspoon lic and red chile paste
r Fry Sauce
2 tablespoons sauce
2 tablespoons wn sugar
1/2 teaspoon e wine vinegar
1Make the special sauce by dissolving the sugar in water in a small bowl. 2Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. 3Mix well and refrigerate this sauce until you're ready to serve. 4Combine the hot water with the hot mustard and set this aside as well. 5Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. 6Bring oil to high heat in a wok or large frying pan. 7Saute chicken breasts for 4 to 5 minutes per side or done. 8Remove chicken from the pan and cool. 9Keep oil in the pan, keep hot. 10As chicken cools mince water chestnuts and mushrooms to about the size of small peas. 11Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. 12When chicken is cool, mince it as the mushrooms and water chestnuts are. 13With the pan still on high heat, add another Tbsp of vegetable oil. 14Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. 15Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". 16Top with"Special Sauce".
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Balsamic-honey and Garlic Chichen
Click here for a larger picture of Balsamic-honey and Garlic Chichen
4 Servings
Chicken Chinese
Winter Valentines Day Superbowl Summer Spring Hanukkah Fourth of July Fall Easter Christmas Saute Marinade Grill Fry Sauces Main Dish Chicken Chinese
1 can (5.5 oz) ato paste as required
2 tablespoons samic Vinegar as required
4 tablespoons ey as required
1 teaspoon tard old fashion as required
4 teaspoons lic minced
1 teaspoon ve oil EVOO as required
4 pieces cken breast as required
1 cup Water as required
1. In a high sided fry pan add the EVOO and bring up to mid heat. 2. Now add your chichen breast, as they cook dice up 4 cloves of garlic.fine. 3. Blend all ingredents together in small bowl. to make sauce. 4. Apply half on one side of chichen breast (top) let cook. 5. If using a stainless steel fry pan add a little water at this point to keep your sauce from burning to the bottom of pan. 6. After about 8 - 15 min flip over breast to other side. 7. Apply the rest of the sauce and again maybe a little water. 8. Lower heat to one quarter cover and let slow cook until done. 9. Use a meat temp gauge to see how well your chichen is done. 10. Ginger can be used instead of garlic for a different taste. 11. Goes great with rice or salad.
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4 Servings
Chicken Chinese
Winter Valentines Day Superbowl Summer Spring Hanukkah Fourth of July Fall Easter Christmas Saute Marinade Grill Fry Sauces Main Dish Chicken Chinese
1 can (5.5 oz) ato paste as required
2 tablespoons samic Vinegar as required
4 tablespoons ey as required
1 teaspoon tard old fashion as required
4 teaspoons lic minced
1 teaspoon ve oil EVOO as required
4 pieces cken breast as required
1 cup Water as required
1. In a high sided fry pan add the EVOO and bring up to mid heat. 2. Now add your chichen breast, as they cook dice up 4 cloves of garlic.fine. 3. Blend all ingredents together in small bowl. to make sauce. 4. Apply half on one side of chichen breast (top) let cook. 5. If using a stainless steel fry pan add a little water at this point to keep your sauce from burning to the bottom of pan. 6. After about 8 - 15 min flip over breast to other side. 7. Apply the rest of the sauce and again maybe a little water. 8. Lower heat to one quarter cover and let slow cook until done. 9. Use a meat temp gauge to see how well your chichen is done. 10. Ginger can be used instead of garlic for a different taste. 11. Goes great with rice or salad.
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Pepper Cream cheese dip
12 Servings
cream cheese appetizer
cucumber italian dressing cream cheese appetizer
1 Whipped am cheese
1 Triper mix from Publix
1 umber
1 on
1 black ves
1 Italian dressing
1 Lowry t
Spread cream cheese onto a dish Chop cucumber, black olives and onion and mix with the tripepper mix Add a couple squirts of Italian dressing to the veggie mix. Sprinkle some lowry salt over the cream cheese Pour veggie mix onto the cream cheese.
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cream cheese appetizer
cucumber italian dressing cream cheese appetizer
1 Whipped am cheese
1 Triper mix from Publix
1 umber
1 on
1 black ves
1 Italian dressing
1 Lowry t
Spread cream cheese onto a dish Chop cucumber, black olives and onion and mix with the tripepper mix Add a couple squirts of Italian dressing to the veggie mix. Sprinkle some lowry salt over the cream cheese Pour veggie mix onto the cream cheese.
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Greek-Style Chicken
6 Servings
Chicken Uncategorized
Grill Chicken Garlic Oregano Lemon
1/2 c etable oil
2 tb on juice
2 lic cloves; minced
1/2 ts Dried gano
1/2 ts t
1/4 ts Black per
6 Boneless; skinless cken
In a medium-sized bowl, combine all the ingredients except the chicken; mix well. Add the chicken breasts, cover and marinate in the refrigerator for 3 to 5 hours, or overnight. Preheat the grill to medium-high heat. Grill the chicken for 15 to 18 minutes, or until no pink remains and the juices run clear, turning them over halfway through the grilling. Recipe by: MR FOOD Posted to MC-Recipe Digest V1 #1040 by Meg Antczak and lt;meginny and at;frontiernet.net and gt; on Jan 24, 1998
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Chicken Uncategorized
Grill Chicken Garlic Oregano Lemon
1/2 c etable oil
2 tb on juice
2 lic cloves; minced
1/2 ts Dried gano
1/2 ts t
1/4 ts Black per
6 Boneless; skinless cken
In a medium-sized bowl, combine all the ingredients except the chicken; mix well. Add the chicken breasts, cover and marinate in the refrigerator for 3 to 5 hours, or overnight. Preheat the grill to medium-high heat. Grill the chicken for 15 to 18 minutes, or until no pink remains and the juices run clear, turning them over halfway through the grilling. Recipe by: MR FOOD Posted to MC-Recipe Digest V1 #1040 by Meg Antczak and lt;meginny and at;frontiernet.net and gt; on Jan 24, 1998
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Moroccan Paratha
Click here for a larger picture of Moroccan Paratha
6 Servings
Flour Moroccan
Pastry, break fast Lunch flat layered bread stove top pakistani, Indian Cooking Recipe
3 cups all purpose ur
0.5 cup wheat flour or olina
1 tea spoon t
1 cup water to make dough or more
1 cup oil for frying and spreading
1 cup clarified ter or oil or melted butter
Mix both flour and salt add 1 cup of water, stir with wooden spoon until moisten all flour. If seems dry add some more water little by little. Cover and leave for 30 minute. After 30 minute knead for 5 minute until it comes in smooth dough of medium consistency. You can do till this step one day before or three, four hours. Divide the dough into dinner roll size balls, cover with kitchen towel to prevent skin form. Spread two table spoon oil on your counter top. Take a dough ball roll on oiled surface into thin square sheet( as you can spread easily). Lightly brush with clarified butter. Then fold like a three layer business latter. Now you have a long horizontal rectangle. Fold right third to center and then fold left third to center of rectangle. Look in pictures. You have a square with nine flour sheet layers. Roll this square in to a big square of 9x9 inch square. Fry on preheated griddle (tawa) on medium heat fry this pastry square from both sides until lightly browned, use 1 table spoon oil to grease griddle for each side.
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6 Servings
Flour Moroccan
Pastry, break fast Lunch flat layered bread stove top pakistani, Indian Cooking Recipe
3 cups all purpose ur
0.5 cup wheat flour or olina
1 tea spoon t
1 cup water to make dough or more
1 cup oil for frying and spreading
1 cup clarified ter or oil or melted butter
Mix both flour and salt add 1 cup of water, stir with wooden spoon until moisten all flour. If seems dry add some more water little by little. Cover and leave for 30 minute. After 30 minute knead for 5 minute until it comes in smooth dough of medium consistency. You can do till this step one day before or three, four hours. Divide the dough into dinner roll size balls, cover with kitchen towel to prevent skin form. Spread two table spoon oil on your counter top. Take a dough ball roll on oiled surface into thin square sheet( as you can spread easily). Lightly brush with clarified butter. Then fold like a three layer business latter. Now you have a long horizontal rectangle. Fold right third to center and then fold left third to center of rectangle. Look in pictures. You have a square with nine flour sheet layers. Roll this square in to a big square of 9x9 inch square. Fry on preheated griddle (tawa) on medium heat fry this pastry square from both sides until lightly browned, use 1 table spoon oil to grease griddle for each side.
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Trigger's Venison Wellington
6 Servings
Venison Uncategorized
Winter Bake Game Venison Uncategorized
2 kilogram ison
90 grams ison p?t?
120 grams am cheese
3 sheets o pastry
3 yolks
2 tablespoons Cracked ck pepper
3 tablespoons ve oil
soning
30 grams ter
1 tablespoon ur
1/2 cup Dry te wine
2 teaspoons Dry rry
1/2 cup Water
1/2 teaspoon ar
2 tablespoons Green percorns
1 e Beef bullion
2 tablespoons am
The best cut of venison to use is the back straps (known as the scotch or porterhouse on beef). Make sure the venison is well aged. Clean and trim the venison of any excess sinew and roll in your favorite seasoning. Heat the oil in a fry pan then sear the piece of venison on all sides until brown, then remove and set aside to cool. Add the p?t? to the pan juices and stir until mixed. Note, you can use any p?t? but venison is best. My Venison p?t? recipe is also online. Add the cracked pepper to the cream cheese and mix in. Lay a sheet of pastry down and place the venison on top.Smear the pepper cream cheese on top, then the mixed p?t? on top again. Cover the top with another sheet of patry after using the egg yolk to wet the sides of the lower piece to ensure it seals. Score the pastry a couple of times diagonally across the top piece of pastry then brushwith the remaining egg. Place on a greased baking tray. Bake at 200?C for 15 min then reduce temperature to 180?C and bake for another 25-30 minutes. Sauce Melt the butter and add flour stirring constantly. Add the wine, sherry, stock cube, water, sugar and green peppercorns. Bring to a boil the simmer for three minutes. Add the cream and mix in just before serving. Serve with roast potatoes and your favorite roast vegetables. I''d recommend a realy big red wine to accompany the dish like a 2005 Grant Burge "Filsell" Barossa Old Vine Shiraz. Enjoy.
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Venison Uncategorized
Winter Bake Game Venison Uncategorized
2 kilogram ison
90 grams ison p?t?
120 grams am cheese
3 sheets o pastry
3 yolks
2 tablespoons Cracked ck pepper
3 tablespoons ve oil
soning
30 grams ter
1 tablespoon ur
1/2 cup Dry te wine
2 teaspoons Dry rry
1/2 cup Water
1/2 teaspoon ar
2 tablespoons Green percorns
1 e Beef bullion
2 tablespoons am
The best cut of venison to use is the back straps (known as the scotch or porterhouse on beef). Make sure the venison is well aged. Clean and trim the venison of any excess sinew and roll in your favorite seasoning. Heat the oil in a fry pan then sear the piece of venison on all sides until brown, then remove and set aside to cool. Add the p?t? to the pan juices and stir until mixed. Note, you can use any p?t? but venison is best. My Venison p?t? recipe is also online. Add the cracked pepper to the cream cheese and mix in. Lay a sheet of pastry down and place the venison on top.Smear the pepper cream cheese on top, then the mixed p?t? on top again. Cover the top with another sheet of patry after using the egg yolk to wet the sides of the lower piece to ensure it seals. Score the pastry a couple of times diagonally across the top piece of pastry then brushwith the remaining egg. Place on a greased baking tray. Bake at 200?C for 15 min then reduce temperature to 180?C and bake for another 25-30 minutes. Sauce Melt the butter and add flour stirring constantly. Add the wine, sherry, stock cube, water, sugar and green peppercorns. Bring to a boil the simmer for three minutes. Add the cream and mix in just before serving. Serve with roast potatoes and your favorite roast vegetables. I''d recommend a realy big red wine to accompany the dish like a 2005 Grant Burge "Filsell" Barossa Old Vine Shiraz. Enjoy.
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Abby's Banana Bread
Click here for a larger picture of Abby's Banana Bread
6 Servings
Banana American
Banana Cinnamon Sweet Desert Baking Yummy
3 or 4 anas mashed
0.333333333333333 cup melted ter
1 cup ar
1 whole beaten
1 tbsp illa extract
1 tsp baking soda or 1/2 tsp ing powder
1 pinch of t
1 dashes of namon
1 tbsp of ey
1 cup of k
0.5 cup nuts (optional)
0.5 cup sins or craisins (optional)
Preheat the oven to 350°F. With a spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the milk, sugar, egg, honey, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a greased 4x8 inch loaf pan. Bake for 1 hour. Let cool, remove from pan, and slice to serve.
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6 Servings
Banana American
Banana Cinnamon Sweet Desert Baking Yummy
3 or 4 anas mashed
0.333333333333333 cup melted ter
1 cup ar
1 whole beaten
1 tbsp illa extract
1 tsp baking soda or 1/2 tsp ing powder
1 pinch of t
1 dashes of namon
1 tbsp of ey
1 cup of k
0.5 cup nuts (optional)
0.5 cup sins or craisins (optional)
Preheat the oven to 350°F. With a spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the milk, sugar, egg, honey, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a greased 4x8 inch loaf pan. Bake for 1 hour. Let cool, remove from pan, and slice to serve.
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Bearbq Ribs
8 Servings
Pork American-South
Main Dish Slow cook Fourth of July Picnics Spring Summer Superbowl Pork American-South
-- BearBQ Butt Rub --
2 1/2 tablespoon rika
2 tablespoon her Salt
2 tablespoon Granulated lic
1 tablespoon ck pepper
1 tablespoon on powder
1 tablespoon asco peppers dried and ground
1 tablespoon lian seasoning
1/2 cup Turbinado ar
2 tablespoon li powder
-- BearBQ Ribs --
4 slabs Ribs
BBQ Sauce Recipe Follows
-- BBQ Sauce --
1 large on
1 head lic seperated into cloves
16 ounce te vinegar
16 ounce er Vinegar
1 pound ter
14 cups chup
7 cups on juice
2 cups ar
2 cup wn sugar
2 tablespoon her Salt
2 tablespoon ck pepper
3 tablespoon tard seed
4 tablespoon Ground spice
8 shakes uid smoke or more to taste
4 tablespoon asco peppers
2 tablespoon asses
Remove membrane from back side of ribs. Rub 4 slabs of ribs with BearBQ Butt Rub, and wrap tightly with plastic wrap. Let ribs sit overnight in the refrigerator. Start smoker or grill the next morning. Add 4 to 5 hickory chunks soaked in water or a bunch of soaked hickory chips wrapped in perforated aluminum foil. Bring the grill or smoker to a temperature of 200 to 250 degrees F. When grill or smoker is ready place unwrapped ribs on rack. Smoke for about 3 hours turning once half way through. After 3 hours, mop ribs with BearBQ Sauce and wrap tightly in aluminum foil. Place back in smoker for another hour. Unwrap ribs and mop again with sauce. Wrap ribs once again and return to smoker for another hour. When ribs are done the bone should pull away from the meat easily. BBQ Sauce: In a food processor, puree the onion, garlic, and some of the vinegar. Melt butter in a large stock pot and add onion and garlic puree. Sautee for about 5 minutes. Add Ketchup and stir well. Add remainder of ingredients one at a time and stir frequently. Simmer for about one hour, stirring frequently.
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Pork American-South
Main Dish Slow cook Fourth of July Picnics Spring Summer Superbowl Pork American-South
-- BearBQ Butt Rub --
2 1/2 tablespoon rika
2 tablespoon her Salt
2 tablespoon Granulated lic
1 tablespoon ck pepper
1 tablespoon on powder
1 tablespoon asco peppers dried and ground
1 tablespoon lian seasoning
1/2 cup Turbinado ar
2 tablespoon li powder
-- BearBQ Ribs --
4 slabs Ribs
BBQ Sauce Recipe Follows
-- BBQ Sauce --
1 large on
1 head lic seperated into cloves
16 ounce te vinegar
16 ounce er Vinegar
1 pound ter
14 cups chup
7 cups on juice
2 cups ar
2 cup wn sugar
2 tablespoon her Salt
2 tablespoon ck pepper
3 tablespoon tard seed
4 tablespoon Ground spice
8 shakes uid smoke or more to taste
4 tablespoon asco peppers
2 tablespoon asses
Remove membrane from back side of ribs. Rub 4 slabs of ribs with BearBQ Butt Rub, and wrap tightly with plastic wrap. Let ribs sit overnight in the refrigerator. Start smoker or grill the next morning. Add 4 to 5 hickory chunks soaked in water or a bunch of soaked hickory chips wrapped in perforated aluminum foil. Bring the grill or smoker to a temperature of 200 to 250 degrees F. When grill or smoker is ready place unwrapped ribs on rack. Smoke for about 3 hours turning once half way through. After 3 hours, mop ribs with BearBQ Sauce and wrap tightly in aluminum foil. Place back in smoker for another hour. Unwrap ribs and mop again with sauce. Wrap ribs once again and return to smoker for another hour. When ribs are done the bone should pull away from the meat easily. BBQ Sauce: In a food processor, puree the onion, garlic, and some of the vinegar. Melt butter in a large stock pot and add onion and garlic puree. Sautee for about 5 minutes. Add Ketchup and stir well. Add remainder of ingredients one at a time and stir frequently. Simmer for about one hour, stirring frequently.
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Taco Soup
8 Servings
Beef Mexican
Soup Quick Winter Low Carb Beef Mexican
1 pound und beef
1 can (12 oz) Rotel atoes
1 can (12 oz) Whole kernel n
1 can (12 oz) Pinto ns
1 can (12 oz) Kidney ns
1 package Ranch dressing mix
1 package o seasoning
3 can (12 oz) Water
Combine ingredients in a large stock pot or crock pot and allow to simmer for 2 hours. Serve with shredded cheese, sour cream, and either tortillia chips, or corn chips.
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Beef Mexican
Soup Quick Winter Low Carb Beef Mexican
1 pound und beef
1 can (12 oz) Rotel atoes
1 can (12 oz) Whole kernel n
1 can (12 oz) Pinto ns
1 can (12 oz) Kidney ns
1 package Ranch dressing mix
1 package o seasoning
3 can (12 oz) Water
Combine ingredients in a large stock pot or crock pot and allow to simmer for 2 hours. Serve with shredded cheese, sour cream, and either tortillia chips, or corn chips.
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Grilled Country Style Pork Ribs
8 servings
Pork Uncategorized
Grill Onion Garlic Lemon Pork Appetizer Summer Spicy (Hot)
4 lb Country style k ribs
1 ts t
1 on; thinly sliced
1 on; thinly sliced
BECUE SAUCE
2 tb wn sugar; packed
1 tb t
1/4 tb Black per
2 1/4 tb li powder
1 lic; sml clove/mashed
1 tb on peel; grated
6 tb on juice
6 tb cestershire sauce
2 1/4 c sup
YOUR LINK TO THE PHILLY.INQU
Place ribs in large dutch oven or kettle with enough boiling water to coveR. Add 1 teaspoon salt, lemon and onion and cook 45 to 60 minutes. Meanwhile, to make sauce, combine brown sugar, 1 tablespoon salt, pepper, chili powder, garlic, lemon peel, lemon juice, worcestershire, catsup and 3/4 cup water in saucepan. Bring to boil, reduce heat and simmer about 20 minutes, or until sauce is reduced to about 4 cups. Drain ribs thoroughly, discarding lemon and onion slices. Brush drained ribs well with sauce and place over slow coals. turn every 10 minutes, brushing frequently with sauce. Cook 35 to 45 minutes, or until done and well coated with sauce. Serve with extra sauce. June the 6th at 11:56 am FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/06 12:12 PM TO: IRWIN SOLOMON (JJGF65A) FROM: IRWIN SOLOMON (JJGF65A) SUBJECT: R-MM BBQ RECIPES and lt;PRO-TIL MENU and gt;FI Converted by MM_Buster v2.0l.
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Pork Uncategorized
Grill Onion Garlic Lemon Pork Appetizer Summer Spicy (Hot)
4 lb Country style k ribs
1 ts t
1 on; thinly sliced
1 on; thinly sliced
BECUE SAUCE
2 tb wn sugar; packed
1 tb t
1/4 tb Black per
2 1/4 tb li powder
1 lic; sml clove/mashed
1 tb on peel; grated
6 tb on juice
6 tb cestershire sauce
2 1/4 c sup
YOUR LINK TO THE PHILLY.INQU
Place ribs in large dutch oven or kettle with enough boiling water to coveR. Add 1 teaspoon salt, lemon and onion and cook 45 to 60 minutes. Meanwhile, to make sauce, combine brown sugar, 1 tablespoon salt, pepper, chili powder, garlic, lemon peel, lemon juice, worcestershire, catsup and 3/4 cup water in saucepan. Bring to boil, reduce heat and simmer about 20 minutes, or until sauce is reduced to about 4 cups. Drain ribs thoroughly, discarding lemon and onion slices. Brush drained ribs well with sauce and place over slow coals. turn every 10 minutes, brushing frequently with sauce. Cook 35 to 45 minutes, or until done and well coated with sauce. Serve with extra sauce. June the 6th at 11:56 am FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/06 12:12 PM TO: IRWIN SOLOMON (JJGF65A) FROM: IRWIN SOLOMON (JJGF65A) SUBJECT: R-MM BBQ RECIPES and lt;PRO-TIL MENU and gt;FI Converted by MM_Buster v2.0l.
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Deviled Guacamole Eggs (by Marco Anthony Stanco)
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4 Servings
Eggs American
Appetizers Breakfast Brunch No Cook American Eggs Hors d'Oeuvre Fall Spicy (Hot)
4 s
2 cados peeled, pitted and mashed
1 tablespoon antro chopped
1 tablespoon en onion minced
2 teaspoons apeno peppers seeded and minced
2 teaspoons e Juice
1/2 teaspoon Hot per sauce
1 teaspoon cestershire sauce
1 teaspoon on mustard
1/2 teaspoon rika
Salt and per to taste
* Place eggs in a saucepan and cover with cold water. Bring to a boil and remove from heat. Cover and let eggs stand in hot water for 10-12 minutes. Remove from water, cool and peel. Slice eggs in half, remove yolks and transfer them to a small mixing bowl. * Combine the avocado, cilantro, green onion and jalapeno peppers with the yolks. Stir in lime juice and season with salt, pepper, hot sauce, Worcestershire sauce and mustard. * Mix well and fill empty egg white halves. * Chill until ready to serve, just before serving, sprinkle with paprika.
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4 Servings
Eggs American
Appetizers Breakfast Brunch No Cook American Eggs Hors d'Oeuvre Fall Spicy (Hot)
4 s
2 cados peeled, pitted and mashed
1 tablespoon antro chopped
1 tablespoon en onion minced
2 teaspoons apeno peppers seeded and minced
2 teaspoons e Juice
1/2 teaspoon Hot per sauce
1 teaspoon cestershire sauce
1 teaspoon on mustard
1/2 teaspoon rika
Salt and per to taste
* Place eggs in a saucepan and cover with cold water. Bring to a boil and remove from heat. Cover and let eggs stand in hot water for 10-12 minutes. Remove from water, cool and peel. Slice eggs in half, remove yolks and transfer them to a small mixing bowl. * Combine the avocado, cilantro, green onion and jalapeno peppers with the yolks. Stir in lime juice and season with salt, pepper, hot sauce, Worcestershire sauce and mustard. * Mix well and fill empty egg white halves. * Chill until ready to serve, just before serving, sprinkle with paprika.
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Mexican Potato Burrito
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8 Servings
Potato Mexican
Kid Friendly Boil Sausage Mexican Vegetables Main Dish Potato
2 cups Water
1/4 cup k
3 tablespoons Butter or garine
2 cups Instant mashed atoes
2 teaspoons Butter or garine
1/2 cup on chopped
2 cups cken cubed and cooked
1 package o seasoning mix
1/2 cup Salsa (chunky style)
1/2 cup ddar cheese shredded
8 ea tillas (flour) 8 inch
PREP TIME: 20 min In a medium saucepan, bring water and 3 tbsp. water to a rolling boil. Remove from heat and stir in milk and potato flakes with a fork until well blended. Set aside. In a medium skillet, over medium heat, melt 2 tsp. butter. Add onions, cook and stir until tender. Stir in chicken, 1/2 cup salsa and taco seasoning. Bring to a boil, cook for 2 minutes, stirring occasionally. Stir in cheese and potatoes to the meat mixture. Spoon about 1/2 cup of potato mixture down the center of each warmed tortilla, added lettuce and salsa on top, rolled up and served immediately.
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8 Servings
Potato Mexican
Kid Friendly Boil Sausage Mexican Vegetables Main Dish Potato
2 cups Water
1/4 cup k
3 tablespoons Butter or garine
2 cups Instant mashed atoes
2 teaspoons Butter or garine
1/2 cup on chopped
2 cups cken cubed and cooked
1 package o seasoning mix
1/2 cup Salsa (chunky style)
1/2 cup ddar cheese shredded
8 ea tillas (flour) 8 inch
PREP TIME: 20 min In a medium saucepan, bring water and 3 tbsp. water to a rolling boil. Remove from heat and stir in milk and potato flakes with a fork until well blended. Set aside. In a medium skillet, over medium heat, melt 2 tsp. butter. Add onions, cook and stir until tender. Stir in chicken, 1/2 cup salsa and taco seasoning. Bring to a boil, cook for 2 minutes, stirring occasionally. Stir in cheese and potatoes to the meat mixture. Spoon about 1/2 cup of potato mixture down the center of each warmed tortilla, added lettuce and salsa on top, rolled up and served immediately.
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Beards Beer Batter
4 Servings
Uncategorized
Desserts Beer
2 s, separated
2 tb etable oil
1 1/2 tb t
3/4 c r, room temperature
3/4 c ur
The ultimate batter for deep frying... DIRECTIONS: BEER! Whether its ale, lager, pilsener, or stout, is terrific for cooking. Beer makes a batter for deep frying and smooths a French onion soup. And what could be more compatible for lunch on a rainy Vancouver weekend out on the boat fishing for Spring salmon than a cold beer with a hot pastrami sandwich smothered with brown beer mustard? This is the late James Beards recipe for batter to French fry vegetables. Trim your veggies, wash, dry thoroughly, dust with flour, dip into the batter, and fry in oil at 360 F. until done. However, James "missed the boat" on this one - its far better for deep frying halibut, cod, or any other seafood. The batter puffs up because of the beers yeast, fries quickly, and as a result, doesnt commit the cardinal sin of seafood preparation - overcooking. I think few of our piscine friends benefit from deep frying as a cooking method, but thats another story. To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer. Stir batter until thoroughly mixed. Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 - the longer the better, to a point. Just before using batter, stir it well again. In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter. Does 2 lbs. of veggies or 6 fish fillets, depending upon their size. Makes 4 servings. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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Uncategorized
Desserts Beer
2 s, separated
2 tb etable oil
1 1/2 tb t
3/4 c r, room temperature
3/4 c ur
The ultimate batter for deep frying... DIRECTIONS: BEER! Whether its ale, lager, pilsener, or stout, is terrific for cooking. Beer makes a batter for deep frying and smooths a French onion soup. And what could be more compatible for lunch on a rainy Vancouver weekend out on the boat fishing for Spring salmon than a cold beer with a hot pastrami sandwich smothered with brown beer mustard? This is the late James Beards recipe for batter to French fry vegetables. Trim your veggies, wash, dry thoroughly, dust with flour, dip into the batter, and fry in oil at 360 F. until done. However, James "missed the boat" on this one - its far better for deep frying halibut, cod, or any other seafood. The batter puffs up because of the beers yeast, fries quickly, and as a result, doesnt commit the cardinal sin of seafood preparation - overcooking. I think few of our piscine friends benefit from deep frying as a cooking method, but thats another story. To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer. Stir batter until thoroughly mixed. Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 - the longer the better, to a point. Just before using batter, stir it well again. In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter. Does 2 lbs. of veggies or 6 fish fillets, depending upon their size. Makes 4 servings. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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Italian Rice
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2 Servings
Rice Mediterranean
Rice onion peas Butter pepper Mediterranean
250 g Basmati e
1 tsp t
75 g ter
1 small on
1 tsp per
1 cup frozen s
Pour the rice into a seive or colander and rinse well with cold water - not 100% necessary but ecourages the rice not to stick to each other. Bring a large pan of salted water to the boil and add the rice, once the pan comes back to the boil turn down the heat so that you have a rolling boil and stir just once - now add a lid or cover with a plate, I find the best results come from letting some of the steam out so leave the plate/lid slightly ajar. Get the onion and chop very finely (a shallot will be a little more delicate but an onion will be fine). After 10 minutes you should have perfect individual rice - it may be 9 minutes or 12 but try to your taste. When done, pour the rice into the colander and rince with boiling water from the kettle. Place the peas in a microwavable dish and cook on full power for 3 minutes, shaking half way through. Chop the butter into small cubes and place in a serving dish, now add the rice and sprinkle the peas, onion and pepper - toss well so that the butter and ingredients coat the rice.
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2 Servings
Rice Mediterranean
Rice onion peas Butter pepper Mediterranean
250 g Basmati e
1 tsp t
75 g ter
1 small on
1 tsp per
1 cup frozen s
Pour the rice into a seive or colander and rinse well with cold water - not 100% necessary but ecourages the rice not to stick to each other. Bring a large pan of salted water to the boil and add the rice, once the pan comes back to the boil turn down the heat so that you have a rolling boil and stir just once - now add a lid or cover with a plate, I find the best results come from letting some of the steam out so leave the plate/lid slightly ajar. Get the onion and chop very finely (a shallot will be a little more delicate but an onion will be fine). After 10 minutes you should have perfect individual rice - it may be 9 minutes or 12 but try to your taste. When done, pour the rice into the colander and rince with boiling water from the kettle. Place the peas in a microwavable dish and cook on full power for 3 minutes, shaking half way through. Chop the butter into small cubes and place in a serving dish, now add the rice and sprinkle the peas, onion and pepper - toss well so that the butter and ingredients coat the rice.
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Best Low Carb Coleslaw
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0 Servings
Cabbage American
LowCarb Cabbage Low Carb American Side Dish Summer Creamy
1 16 ounce package coleslaw mix
1/4 cup thin sliced ons
1/3 cup enda sugar substitute
1/2 teaspoon t
1/8 teaspoon fresh ground ck pepper
1/2 teaspoon ery seeds
1/2 cup onnaise
1/2 cup heavy am whipping
1 1/2 Tbs te vinegar
2 1/2 Tbs on juice
1. In a large bowl, combine the coleslaw and onion. 2. Put aside. 3. In a separate bowl, combine the Splenda, salt, pepper, celery seed,mayonnaise,whipping cream, vinegar and lemon juice, using a whisk. 4. Pour over the coleslaw mix, stir gently to mix. 5. Refrigerate for 1 hour. Comments: This coleslaw is easy to make and tastes great. My husband thoughtis was from KFC - only better! Give it a try. It's good with most meats, butI really like it on corned beef or hamburgers.
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0 Servings
Cabbage American
LowCarb Cabbage Low Carb American Side Dish Summer Creamy
1 16 ounce package coleslaw mix
1/4 cup thin sliced ons
1/3 cup enda sugar substitute
1/2 teaspoon t
1/8 teaspoon fresh ground ck pepper
1/2 teaspoon ery seeds
1/2 cup onnaise
1/2 cup heavy am whipping
1 1/2 Tbs te vinegar
2 1/2 Tbs on juice
1. In a large bowl, combine the coleslaw and onion. 2. Put aside. 3. In a separate bowl, combine the Splenda, salt, pepper, celery seed,mayonnaise,whipping cream, vinegar and lemon juice, using a whisk. 4. Pour over the coleslaw mix, stir gently to mix. 5. Refrigerate for 1 hour. Comments: This coleslaw is easy to make and tastes great. My husband thoughtis was from KFC - only better! Give it a try. It's good with most meats, butI really like it on corned beef or hamburgers.
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Blackened Redfish
6 Servings
Redfish Cajun
Blackened Cajun Redfish
6 oz fish lets (preferably redfish pompano or tilefish)
1 tablespoon sweet rika
2.5 t t
1 t on powder
1 t lic powder
1 t ground pepper (preferably cayenne) white pepp
.75 t dried me leaves
0.5 t dried gano leaves
4 tablespoon melted ter
Heat a large cast-iron skillet over high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. Meanwhile, pour 2 T melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting it by hand. Place in the hot skillet and pour 1 t melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes. Turn the fish over and again pour 1 t butter on top; cook until the fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each while piping hot.
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Redfish Cajun
Blackened Cajun Redfish
6 oz fish lets (preferably redfish pompano or tilefish)
1 tablespoon sweet rika
2.5 t t
1 t on powder
1 t lic powder
1 t ground pepper (preferably cayenne) white pepp
.75 t dried me leaves
0.5 t dried gano leaves
4 tablespoon melted ter
Heat a large cast-iron skillet over high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. Meanwhile, pour 2 T melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting it by hand. Place in the hot skillet and pour 1 t melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes. Turn the fish over and again pour 1 t butter on top; cook until the fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each while piping hot.
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