24 Servings
Artichoke Italian
Bake Party Food Hors dOeuvres Appetizers Artichoke Italian Winter Tangy
2 cups Canned ichokes chopped
1 package Frozen chopped nach thawed and drained
16 oz am cheese softened
1 cup onnaise
1 cup mesan grated
3 tablespoons lic minced
1 teaspoon pepper flakes crushed
1/2 teaspoon t
1/2 teaspoon ck pepper
2 Baguettes sliced
ve oil for drizzling
Salt and per to taste
Preheat oven to 350?. In a large mixing bowl combine the softened cream cheese with the mayonaise. Mix in the artichokes, spinach and parmesan. Add the garlic, red pepper flakes, salt and pepper to the mixture. Spread into a shallow baking dish. Bake at 350? for 40 minutes or until top is browned slightly and dip is bubbly. Remove from oven and allow to cool for at least 10 minutes before serving. While the dip is baking, slice the baguettes into ? inch slices. Place them, single layered on a cookie sheet. Drizzle with olive oil and sprinkel with salt and pepper to taste. Once the dip is out of the oven, bake the bread at 400? for 7-10 minutes or until slightly toasted. Enjoy.
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Showing posts with label B. Show all posts
Showing posts with label B. Show all posts
Buttery Buttermilk Biscuits
Click here for a larger picture of Buttery Buttermilk Biscuits
1 Dozen
Grains American
Bake Advance Dinner biscuits quick bread AP flour cake flour baking soda Sugar Salt buttermilk Easy Sandwiches Brunch Breakfast Bread Grains American baking powder unsalted butter Fall Buttery
1 cup unbleached -purpose flour
1 cup cake ur
2 teaspoons ing powder (preferable Rumford)
1/2 teaspoon ing soda
1 teaspoon granulated ar
1/2 teaspoon table t
4 ounces unsalted ter (1-stick), very cold, cut into 1/4-inch cubes
2 to 4 tablespoons unsalted butter, melted (for brushing tops of cuits)
3/4 cup termilk, cold
2 to 3 tablespoons termilk (additional if needed), cold
Adjust rack to center position and heat oven to 450 degrees F. Sift both flours, baking powder, baking soda, sugar and salt together into a mixing bowl or workbowl of food processor fitted with steel blade. Using your fingertips, pastry blender, or steel blade of food processor, rub, cut, or process butter into dry ingredients until mixture resembles coarse crumbs with some slightly larger lumps of butter. (If using your fingers to rub in the butter, don't let your fingertips touch or the friction will melt the butter.) Make a well in the center and pour in 3/4 cup cold buttermilk. Mix with a spatula or fork until mixture forms a soft, slightly sticky ball (adding additional buttermilk as necessary for dough clumps to form ball). Do not overmix. If using a food processor, add buttermilk and pulse process until dough gathers into moist clumps. Remove and form into a ball. Divide dough into 12 equal portions. Working quickly with lightly floured hands, gently bat a portion of dough back and forth between hands until a rough ball begins to form. Cup palms and lightly pat dough ball to flatten slightly, and form into a rough round. Repeat with remaining dough and place formed dough rounds about 1-inch apart on an ungreased or parchment-lined baking sheet. Carefully brush dough tops with 2 tablespoons melted butter. (At this point, biscuits can be loosely covered with plastic wrap and refrigerated for up to 2 hours.) Bake on the center rack of a preheated 450 degree F oven until biscuits are light golden, about 10 to 12 minutes. If desired, brush the hot biscuits with additional melted butter. Serve immediately.
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1 Dozen
Grains American
Bake Advance Dinner biscuits quick bread AP flour cake flour baking soda Sugar Salt buttermilk Easy Sandwiches Brunch Breakfast Bread Grains American baking powder unsalted butter Fall Buttery
1 cup unbleached -purpose flour
1 cup cake ur
2 teaspoons ing powder (preferable Rumford)
1/2 teaspoon ing soda
1 teaspoon granulated ar
1/2 teaspoon table t
4 ounces unsalted ter (1-stick), very cold, cut into 1/4-inch cubes
2 to 4 tablespoons unsalted butter, melted (for brushing tops of cuits)
3/4 cup termilk, cold
2 to 3 tablespoons termilk (additional if needed), cold
Adjust rack to center position and heat oven to 450 degrees F. Sift both flours, baking powder, baking soda, sugar and salt together into a mixing bowl or workbowl of food processor fitted with steel blade. Using your fingertips, pastry blender, or steel blade of food processor, rub, cut, or process butter into dry ingredients until mixture resembles coarse crumbs with some slightly larger lumps of butter. (If using your fingers to rub in the butter, don't let your fingertips touch or the friction will melt the butter.) Make a well in the center and pour in 3/4 cup cold buttermilk. Mix with a spatula or fork until mixture forms a soft, slightly sticky ball (adding additional buttermilk as necessary for dough clumps to form ball). Do not overmix. If using a food processor, add buttermilk and pulse process until dough gathers into moist clumps. Remove and form into a ball. Divide dough into 12 equal portions. Working quickly with lightly floured hands, gently bat a portion of dough back and forth between hands until a rough ball begins to form. Cup palms and lightly pat dough ball to flatten slightly, and form into a rough round. Repeat with remaining dough and place formed dough rounds about 1-inch apart on an ungreased or parchment-lined baking sheet. Carefully brush dough tops with 2 tablespoons melted butter. (At this point, biscuits can be loosely covered with plastic wrap and refrigerated for up to 2 hours.) Bake on the center rack of a preheated 450 degree F oven until biscuits are light golden, about 10 to 12 minutes. If desired, brush the hot biscuits with additional melted butter. Serve immediately.
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Fresh Mozzarella and Basil Vermicelli
6 Servings
Pasta Italian
Quick Mozzarella vermicelli pasta basil Main Dish
0.75 pound ta vermicelli
8 ounce Fresh zarella cheese cubed
1 pinch per; fresh
1 1 15 oz container Marinara sauce; (I use Buitoni
1 tablespoon Fresh il chopped
1 tablespoon Fresh sley for garnish
Cook pasta according to package directions. Heat marinara sauce with basil and pepper. Mix pasta and sauce with cheese and garnish with parsley and more basil if desired.
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Pasta Italian
Quick Mozzarella vermicelli pasta basil Main Dish
0.75 pound ta vermicelli
8 ounce Fresh zarella cheese cubed
1 pinch per; fresh
1 1 15 oz container Marinara sauce; (I use Buitoni
1 tablespoon Fresh il chopped
1 tablespoon Fresh sley for garnish
Cook pasta according to package directions. Heat marinara sauce with basil and pepper. Mix pasta and sauce with cheese and garnish with parsley and more basil if desired.
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Macadamia Nut White Chocolate Cookies
Click here for a larger picture of Macadamia Nut White Chocolate Cookies
12 Servings
Cookies American
Sweet Dessert Cookies American Chocolate Fall
1/2 cup ter
1/3 cup packed wn sugar
1/3 cup white ar
1
1 teaspoon illa extract Wilton
1 1/8 cups of Gold Metal ur
1/2 teaspoon ing soda
1/2 teaspoon t
1 cup chopped macadamia nuts
1 1/4 cups isweet chocolate chips white
Preheat the oven to 375 Cream the butter, and sugars together in a Large Bowl Beat in the egg and vanilla until well blended Sift together the flour and baking soda and salt and then gradually blend in the batter Stir in the nuts and chips Drop rounded teaspoon size on greased cookie sheets then pat down with the palm of your hand Bake only for 9 Minutes then take the cookies out and let sit on the pan for 1 minutes then removee to rack to cool.
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12 Servings
Cookies American
Sweet Dessert Cookies American Chocolate Fall
1/2 cup ter
1/3 cup packed wn sugar
1/3 cup white ar
1
1 teaspoon illa extract Wilton
1 1/8 cups of Gold Metal ur
1/2 teaspoon ing soda
1/2 teaspoon t
1 cup chopped macadamia nuts
1 1/4 cups isweet chocolate chips white
Preheat the oven to 375 Cream the butter, and sugars together in a Large Bowl Beat in the egg and vanilla until well blended Sift together the flour and baking soda and salt and then gradually blend in the batter Stir in the nuts and chips Drop rounded teaspoon size on greased cookie sheets then pat down with the palm of your hand Bake only for 9 Minutes then take the cookies out and let sit on the pan for 1 minutes then removee to rack to cool.
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Macadamia Nut White Chocolate Cookies
Click here for a larger picture of Macadamia Nut White Chocolate Cookies
12 Servings
Cookies American
Sweet Dessert Cookies American Chocolate Fall
1/2 cup ter
1/3 cup packed wn sugar
1/3 cup white ar
1
1 teaspoon illa extract Wilton
1 1/8 cups of Gold Metal ur
1/2 teaspoon ing soda
1/2 teaspoon t
1 cup chopped macadamia nuts
1 1/4 cups isweet chocolate chips white
Preheat the oven to 375 Cream the butter, and sugars together in a Large Bowl Beat in the egg and vanilla until well blended Sift together the flour and baking soda and salt and then gradually blend in the batter Stir in the nuts and chips Drop rounded teaspoon size on greased cookie sheets then pat down with the palm of your hand Bake only for 9 Minutes then take the cookies out and let sit on the pan for 1 minutes then removee to rack to cool.
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12 Servings
Cookies American
Sweet Dessert Cookies American Chocolate Fall
1/2 cup ter
1/3 cup packed wn sugar
1/3 cup white ar
1
1 teaspoon illa extract Wilton
1 1/8 cups of Gold Metal ur
1/2 teaspoon ing soda
1/2 teaspoon t
1 cup chopped macadamia nuts
1 1/4 cups isweet chocolate chips white
Preheat the oven to 375 Cream the butter, and sugars together in a Large Bowl Beat in the egg and vanilla until well blended Sift together the flour and baking soda and salt and then gradually blend in the batter Stir in the nuts and chips Drop rounded teaspoon size on greased cookie sheets then pat down with the palm of your hand Bake only for 9 Minutes then take the cookies out and let sit on the pan for 1 minutes then removee to rack to cool.
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Grandma's Old-Fashioned Bread Pudding
This rich bread pudding dessert is made with cubed croissants, eggs, milk, butter and whipping cream, and flavored with vanilla and almond extracts.
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Blackberry Vinaigrette Salad Dressing
8 Servings
Salad American
Salads No Cook Quick Spring Summer Meatless American
2 1/2 teaspoons t
5 cloves lic
2 tablespoons on mustard
6 tablespoon Blackberry egar
2 tablespoon Blackberry Jam
1 cup ra virgin olive oil
Puree garlic with salt; whisk in vinegar, mustard, and jam. Whisk in oil slowly until all ingredients are held in suspension. Refrigerate. Easy to make in Cuisinart mini chop.
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Salad American
Salads No Cook Quick Spring Summer Meatless American
2 1/2 teaspoons t
5 cloves lic
2 tablespoons on mustard
6 tablespoon Blackberry egar
2 tablespoon Blackberry Jam
1 cup ra virgin olive oil
Puree garlic with salt; whisk in vinegar, mustard, and jam. Whisk in oil slowly until all ingredients are held in suspension. Refrigerate. Easy to make in Cuisinart mini chop.
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Thomas Keller's Slow-cooker Cassoulet
Pork French
Main Dish Roast Slow cook Pork French
4 lb. boneless k shoulder cut into 8 pieces and trimmed of excess fat
Kosher salt and freshly und pepper
2 Tbs. ola oil
1 cup ko
4 oz. thick-cut on cut crosswise into 1/2-inch strips
4 cups coarsely chopped yellow ons (about 3 medium onions)
2 cups dry te wine such as Sauvignon Blanc
1/4 cup ato paste
1 can (35 oz.) peeled Italian m tomatoes, drained and
coarsely chopped
2 cups cken broth
12 cups cooked Great Northern ns or other small white
ns, drained
1 1/2 lb. fresh chorizo sage each halved on the bias
1 lic head halved crosswise
1/4 cup chopped fresh flat-leaf sley plus more for garnish
1 lb. baguette cut into 1/2-inch-thick slices
Extra-virgin ve oil for brushing
Coarse sea t
Season the pork generously with kosher salt and pepper; set aside. In the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. Cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper. Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert. Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork. Add the onions and 1 tsp. kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Remove the insert from the heat and add the beans, pork, chorizo and garlic. Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko and the 1/4 cup parsley. Adjust the seasonings with kosher salt and pepper. Position a rack in the lower third of an oven and preheat the broiler. Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes. Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley. Serves 8 to 10.
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Classic Fondue (Fondue Neuchateloise)
4 Servings
Uncategorized
1 lb Switzerland ss cheese --
Diced
Or 1/2 Emmentr and 1/2
Gruyere
3 tb ur
1 lic clove
2 c Dry te wine -- Neutchatel
Rieselin
1 tb on juice
3 tb Kirsch
Nutmet, per to taste
2 Italian bread loaf
Dredge the cheese lightly with the flour. Rub the cooking pot wiht garlic; pour in the wine; wet over moderate heat. When air bubbles rise to surface, add lemon juice. Then add the cheese by handfuls, stirring constantly with a wooden fork or spoon until the cheese is melting. Add the Kirsch and spices, sitrring until blended. Serve and keep bubbling hot over burner. Spear the bread cubes through the soft wide into the crust, dunk and swirl in the fondue. Local Variations: There are a number of different fondues in western Switzerland and their chief difference depends on the cheeses used. Very often, two varieties of the same cheese are used, i.e., a young cheese and a well-matured one. Fondue from Fribourg is different from the classic (recipe above) in as much as no wine or Kirsch is used int he dish. Hot water is substituted in their stead. Also in Fribourg, potatoes are sometimes used in lieu of bread. Fondue from Valais uses the local cheeses and hot milk to melt the cheese in. Fondue from Geneva sometimes has a handful of peeled, seeded and chopped fresh tomatoes added with the cheese. The chief thing to remember about a cheese fondue is that the cheese must cook over very low heat or it will become stringy. It must also be kept hot, but over low heat, so that it will not heat too much and become tough. Equipment: In Switzerland a fondue is made in a round metal or earthenware pot, but a heavy earthenware or cast-iron casserole will serve as long as it holdss the heat and is round in shape. The pot (caquelon) is put in the middle of the table on a fondue-warmer, which may be a mild alcohol flame or an electric hot plate. Long handled forks are necessary to hold the bread. Cheeses: The choice of cheese if of the greatest importance. For a good fondue you must have a well-matured Swiss Cheese. American Swiss cheese is seldom, if ever, sufficently matured to make a proper fondue. Its worth buying a cheese marked with the red trademark SWITZERLAND. For the mildest fondue, use all Emmentaler cheese. For a medium fondue, use half Emmentaler and half Gruyere. If you like a stronger flavor, use two thirds Gruyere and one third Emmentaler. The strongest fondue is made from well-matured Gruyere. Preparation of the cheese: Experience has proved that cheese cut into small dice melts better and more smoothly than grated cheese. The latter tends to form lumps when cooking. Wine: Choose a light, sparkling, slightly acid wine, preferably a Swiss Neuchatel. The acidity of the wine helps to liquify the cheese and to make the melted cheese homogenous. Wines with little acidity are not suited to a fondue. If you think that the wine is not sufficently acid, add a little lemon juice to help prevent formation of lumps. (One teaspoon of lemon juice for each 6-7 tablespoons--3 1/2 liquid ounces) of wine will serve). Proportion of cheese and wine: Count on about 6-7 tablespoonss of wine for each 6 ounces of cheese. Since cheese, depending on its kind and age, absorbs liquids differently, you may have to adjust these quantities a little. Start with less wine rather than more--you can always add some. How to cook the fondue: Rub the fondue pan with a cut garlic clove. Pour in the wine. Put the pan on low heat on the kitchen stove if the fondue is to be made in the kitchen and then taken to the warmer at the table or placed over the heat of a chafing dish. Warm the wine, but do not boil it. Dredge the cheese with the flour. Add the cheese gradually, stirring constantly, not clockwise but in the shape of a figure 8. Increase the heat to moderate. Keep on stirring and dont worry if the cheese does not thicken at once. Flavor with pepper and nutmeg to taste; most likely it will not need salt since the cheese is usually salty enough. Stir in a little Kirsch (or brandy, gin or whiskey) until smooth and creamy. (A pinch of baking soda will make a lighter fondue). Now bring the fondue to the table. Once the fondue has been made, it should be kept bubbling. Regulate the flame of the warmer so that the fondue keeps simmering while it is being eaten. Toward the end of the meal, some of the melted cheese in the pot will form a brown crust at the bottom of the pot. At this stage, keep the heat as low as possible (earthenware may crack at this point). The crust can be lifted out with a fork and is considered a special treat. How to eat the fondue: Its important to dunk the bread in a stirring motion; this helps maintain proper consistency of the fondue. Care of the fondue: It is essential that the fondue keeps bubbling lightly at all times. This is done by regulating the heat, or by turning it off and on. If the fondue should become lumpy, or the liquid separate from the fat, the following should be tried: put the fondue back onto the stove, stir it thoroughly with a wire whisk and add 1/2 teaspoon constarch. It may also be diluted with up to 1/2 glass wine (warm first). This should bring it back to a creamy consistency. Fondue does turn lumpy despite the care you have taken. Chese that is not well matured tends to become lumpy and to form "threads." Both of these can be avoided by using more Gruyere cheese than Emmentaler in the mixture. If the fondue becomes too thick because of the continuous cooking and evaporation of the liquid, it can be thinned by adding some wine (warm first). Care of fondue eaters: Do not drink cold or iced drinks--including wine-- during fondue eating. Traditionally Kirsch is served in the "middle." Finish the meal with a cup of hot coffee or tea. This is important. Drinking cold liquids will cause stomach aches. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Uncategorized
1 lb Switzerland ss cheese --
Diced
Or 1/2 Emmentr and 1/2
Gruyere
3 tb ur
1 lic clove
2 c Dry te wine -- Neutchatel
Rieselin
1 tb on juice
3 tb Kirsch
Nutmet, per to taste
2 Italian bread loaf
Dredge the cheese lightly with the flour. Rub the cooking pot wiht garlic; pour in the wine; wet over moderate heat. When air bubbles rise to surface, add lemon juice. Then add the cheese by handfuls, stirring constantly with a wooden fork or spoon until the cheese is melting. Add the Kirsch and spices, sitrring until blended. Serve and keep bubbling hot over burner. Spear the bread cubes through the soft wide into the crust, dunk and swirl in the fondue. Local Variations: There are a number of different fondues in western Switzerland and their chief difference depends on the cheeses used. Very often, two varieties of the same cheese are used, i.e., a young cheese and a well-matured one. Fondue from Fribourg is different from the classic (recipe above) in as much as no wine or Kirsch is used int he dish. Hot water is substituted in their stead. Also in Fribourg, potatoes are sometimes used in lieu of bread. Fondue from Valais uses the local cheeses and hot milk to melt the cheese in. Fondue from Geneva sometimes has a handful of peeled, seeded and chopped fresh tomatoes added with the cheese. The chief thing to remember about a cheese fondue is that the cheese must cook over very low heat or it will become stringy. It must also be kept hot, but over low heat, so that it will not heat too much and become tough. Equipment: In Switzerland a fondue is made in a round metal or earthenware pot, but a heavy earthenware or cast-iron casserole will serve as long as it holdss the heat and is round in shape. The pot (caquelon) is put in the middle of the table on a fondue-warmer, which may be a mild alcohol flame or an electric hot plate. Long handled forks are necessary to hold the bread. Cheeses: The choice of cheese if of the greatest importance. For a good fondue you must have a well-matured Swiss Cheese. American Swiss cheese is seldom, if ever, sufficently matured to make a proper fondue. Its worth buying a cheese marked with the red trademark SWITZERLAND. For the mildest fondue, use all Emmentaler cheese. For a medium fondue, use half Emmentaler and half Gruyere. If you like a stronger flavor, use two thirds Gruyere and one third Emmentaler. The strongest fondue is made from well-matured Gruyere. Preparation of the cheese: Experience has proved that cheese cut into small dice melts better and more smoothly than grated cheese. The latter tends to form lumps when cooking. Wine: Choose a light, sparkling, slightly acid wine, preferably a Swiss Neuchatel. The acidity of the wine helps to liquify the cheese and to make the melted cheese homogenous. Wines with little acidity are not suited to a fondue. If you think that the wine is not sufficently acid, add a little lemon juice to help prevent formation of lumps. (One teaspoon of lemon juice for each 6-7 tablespoons--3 1/2 liquid ounces) of wine will serve). Proportion of cheese and wine: Count on about 6-7 tablespoonss of wine for each 6 ounces of cheese. Since cheese, depending on its kind and age, absorbs liquids differently, you may have to adjust these quantities a little. Start with less wine rather than more--you can always add some. How to cook the fondue: Rub the fondue pan with a cut garlic clove. Pour in the wine. Put the pan on low heat on the kitchen stove if the fondue is to be made in the kitchen and then taken to the warmer at the table or placed over the heat of a chafing dish. Warm the wine, but do not boil it. Dredge the cheese with the flour. Add the cheese gradually, stirring constantly, not clockwise but in the shape of a figure 8. Increase the heat to moderate. Keep on stirring and dont worry if the cheese does not thicken at once. Flavor with pepper and nutmeg to taste; most likely it will not need salt since the cheese is usually salty enough. Stir in a little Kirsch (or brandy, gin or whiskey) until smooth and creamy. (A pinch of baking soda will make a lighter fondue). Now bring the fondue to the table. Once the fondue has been made, it should be kept bubbling. Regulate the flame of the warmer so that the fondue keeps simmering while it is being eaten. Toward the end of the meal, some of the melted cheese in the pot will form a brown crust at the bottom of the pot. At this stage, keep the heat as low as possible (earthenware may crack at this point). The crust can be lifted out with a fork and is considered a special treat. How to eat the fondue: Its important to dunk the bread in a stirring motion; this helps maintain proper consistency of the fondue. Care of the fondue: It is essential that the fondue keeps bubbling lightly at all times. This is done by regulating the heat, or by turning it off and on. If the fondue should become lumpy, or the liquid separate from the fat, the following should be tried: put the fondue back onto the stove, stir it thoroughly with a wire whisk and add 1/2 teaspoon constarch. It may also be diluted with up to 1/2 glass wine (warm first). This should bring it back to a creamy consistency. Fondue does turn lumpy despite the care you have taken. Chese that is not well matured tends to become lumpy and to form "threads." Both of these can be avoided by using more Gruyere cheese than Emmentaler in the mixture. If the fondue becomes too thick because of the continuous cooking and evaporation of the liquid, it can be thinned by adding some wine (warm first). Care of fondue eaters: Do not drink cold or iced drinks--including wine-- during fondue eating. Traditionally Kirsch is served in the "middle." Finish the meal with a cup of hot coffee or tea. This is important. Drinking cold liquids will cause stomach aches. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Margarator Basic Margarita
10 Servings
Tequila Mexican
Tequila Margaritas Alcohol Mexican
2 cups of uila
1 An entire 1.75 liter bottle of margarita mix
Add about three pounds of ice to the Margarator machine, though make sure it does not go past the machine’s fill line. You should then add the rest of the listed ingredients. Once all of the ingredients are in, close the lid of the machine and secure it shut. Turn on the power switch and let the gadget do its magic.
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Tequila Mexican
Tequila Margaritas Alcohol Mexican
2 cups of uila
1 An entire 1.75 liter bottle of margarita mix
Add about three pounds of ice to the Margarator machine, though make sure it does not go past the machine’s fill line. You should then add the rest of the listed ingredients. Once all of the ingredients are in, close the lid of the machine and secure it shut. Turn on the power switch and let the gadget do its magic.
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Spicy Apple Butter Boneless Pork Ribs
Apple butter is combined with the perfect blend of seasonings, plenty of garlic and a bit of Tabasco for a great flavor on your ribs.
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Disco Chicken (AKA maple rum chicken)
Click here for a larger picture of Disco Chicken (AKA maple rum chicken)
4 Servings
Chicken Canadian
rum maple syrup sesame baked sweet glaze
1/2 cup le syrup
1/2 cup ced rum
1/4 cup tamari or dark sauce
1/2 tsp sambol olek or chili lic sauce
1/2 tsp minced ger
1/4 tsp in
2 cloves lic minced
1 tbsp on juice (or about half a lemon)
4 -8 cken thighs
1/2 tbsp hot water
1/2 - 1 onion sliced
1 dash Fresh und pepper
1 sprinkling of ame seeds
Combine top 8 ingredients (to and including lemon juice) in a bowl or shallow pan if you’re marinating. If you are marinating (you really don’t have to) add chicken and set aside to marinate up to 48 hours. If you are not marinating the chicken just toss the chicken in the sauce. Preheat the oven to 400 degrees. Layer the sliced onions in the bottom of the pan and lay the chicken over the onions skin side down. Add the dissolved corn starch to the marinade/sauce, stir well and pour over the chicken. Sprinkle the chicken with fresh ground black pepper and sesame seeds. Cook the chicken 30 minutes. Turn the chicken skin side up, glaze with juices in the pan and sprinkle with black pepper and sesame seeds, cook another 30 minutes. Serve making glaze the chicken with sauce and onions. Could be served with rice but is great with just broccoli and a salad.
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4 Servings
Chicken Canadian
rum maple syrup sesame baked sweet glaze
1/2 cup le syrup
1/2 cup ced rum
1/4 cup tamari or dark sauce
1/2 tsp sambol olek or chili lic sauce
1/2 tsp minced ger
1/4 tsp in
2 cloves lic minced
1 tbsp on juice (or about half a lemon)
4 -8 cken thighs
1/2 tbsp hot water
1/2 - 1 onion sliced
1 dash Fresh und pepper
1 sprinkling of ame seeds
Combine top 8 ingredients (to and including lemon juice) in a bowl or shallow pan if you’re marinating. If you are marinating (you really don’t have to) add chicken and set aside to marinate up to 48 hours. If you are not marinating the chicken just toss the chicken in the sauce. Preheat the oven to 400 degrees. Layer the sliced onions in the bottom of the pan and lay the chicken over the onions skin side down. Add the dissolved corn starch to the marinade/sauce, stir well and pour over the chicken. Sprinkle the chicken with fresh ground black pepper and sesame seeds. Cook the chicken 30 minutes. Turn the chicken skin side up, glaze with juices in the pan and sprinkle with black pepper and sesame seeds, cook another 30 minutes. Serve making glaze the chicken with sauce and onions. Could be served with rice but is great with just broccoli and a salad.
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Apples with Vanilla-Peanut Butter Dip
4 Servings
Apples American
Low Fat Quick Snacks Hors dOeuvres Appetizers American Apples Spring Creamy
1 cup Low-fat vanilla urt
2 tablespoons Reduced-fat nut butter
4 medium les
1. In a medium bowl, combine yogurt and peanut butter; mix until well blended. Core and slice apples; serve with dip on the side.
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Apples American
Low Fat Quick Snacks Hors dOeuvres Appetizers American Apples Spring Creamy
1 cup Low-fat vanilla urt
2 tablespoons Reduced-fat nut butter
4 medium les
1. In a medium bowl, combine yogurt and peanut butter; mix until well blended. Core and slice apples; serve with dip on the side.
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Grandma Pearl's Bran Muffins
With a mixture of shredded wheat and bran cereal, these muffins are super healthy--and super easy to make too!
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Manchego and Asiago AuGratin Potatoes
Click here for a larger picture of Manchego and Asiago AuGratin Potatoes
8 Servings
Potatoes American
Savory Cheese Potatoes Augratin Manchego Potatoes American
1/2 pound atoes (Sliced)
5 tablespoons of ter
6 tablespoons of ur
3 cups of k
1 cup of Shredded ago Cheese
1 cup Manchego Cheese
2 tablespoons Adobo soning (to taste)
1 Salt and per to taste
Preheat Oven to 350 degrees Boil Potatoes until fork tender. Drain and cool. Slice thinly. Layer Potatoes in casserole dish. In saucepan melt butter over medium heat. Whisk in flour then milk and seasoning to taste. Whisk in cheeses slowly until they are completely melted. Pour over potatoes. Bake for 45 minutes. Let rest for 5 minutes before serving. If you can not find Goya Adobo seasoning in your local grocer here is a quick recipe. Adobo 3 Tbsp. salt 1 Tbsp. onion powder 1 Tbsp. garlic powder 1 Tbsp. black pepper 1/2 tsp. oregano 1/2 tsp. chili powder 1/2 tsp. cumin Combine well, seal and store.
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8 Servings
Potatoes American
Savory Cheese Potatoes Augratin Manchego Potatoes American
1/2 pound atoes (Sliced)
5 tablespoons of ter
6 tablespoons of ur
3 cups of k
1 cup of Shredded ago Cheese
1 cup Manchego Cheese
2 tablespoons Adobo soning (to taste)
1 Salt and per to taste
Preheat Oven to 350 degrees Boil Potatoes until fork tender. Drain and cool. Slice thinly. Layer Potatoes in casserole dish. In saucepan melt butter over medium heat. Whisk in flour then milk and seasoning to taste. Whisk in cheeses slowly until they are completely melted. Pour over potatoes. Bake for 45 minutes. Let rest for 5 minutes before serving. If you can not find Goya Adobo seasoning in your local grocer here is a quick recipe. Adobo 3 Tbsp. salt 1 Tbsp. onion powder 1 Tbsp. garlic powder 1 Tbsp. black pepper 1/2 tsp. oregano 1/2 tsp. chili powder 1/2 tsp. cumin Combine well, seal and store.
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Pecan Crusted Dijon Butterfly Chicken
A topping of Dijon mustard, thyme and pecans makes a crisp coating for chicken in this elegant dish.
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VIEW THE RECEIPT
All in One Hamburger Casserole Recipe
This casserole has layers of hamburger, potatoes, mixed vegetables and vegetable soup. Top it all off with sharp cheddar cheese for the perfect dish.
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VIEW THE RECEIPT
Creamy Chicken and Mushroom Spaghetti
This simple dish is made from scratch and worth it. The sauce is prepared with cream of mushroom soup, canned mushrooms and half and half.
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Chicken and Broccoli Alfredo
Chicken tenderloins are cooked and added to a rich cream sauce along with mushrooms and broccoli. It's served over linguini, sprinkled generously with Parmesan.
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Curried Beef Stew with Sweet Potatoes
This is simple to prepare and a dish to serve for dinner tonight. The sweet potatoes make a great base with the coconut milk and curry.
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VIEW THE RECEIPT
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