4 Servings
pork american
Main Dish Favorite Bake company Easy Sauce pork american
2 strips of k tenderloin
1 can of cream of cken soup
2 tablespoons of chup
3 tsp. cestershire Sauce
Place pork in baking dish; mix rest of ingredients and cover pork. Bake at 350, covered for 2 hrs. Serve with twice baked potatoes or noodles.
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Lisa's Garlic Parmesan Italian Salad Dressing
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0 Servings
Olive oil Uncategorized
Salads Marinade No Cook Quick Picnics Spring
1 cup ve oil
2 tablespoons fresh on juice
1 tablespoon dried il
2 teaspoons fresh minced lic (or to taste)
0.5 tablespoon dried gano
0.5 salt and dash of per
3 tablespoons wine vinegar
2 tablespoons mesan cheese
1 teaspoon Agave Nectar or ar
1 Splash; of Balsamic
Mix all together into a Pruet or glass jar, shake...then i pop it into the magic bullet just for 2 pulses to really get it emulsified, you can use a food processor as well, but dont mix to much....add seasonings to taste.
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0 Servings
Olive oil Uncategorized
Salads Marinade No Cook Quick Picnics Spring
1 cup ve oil
2 tablespoons fresh on juice
1 tablespoon dried il
2 teaspoons fresh minced lic (or to taste)
0.5 tablespoon dried gano
0.5 salt and dash of per
3 tablespoons wine vinegar
2 tablespoons mesan cheese
1 teaspoon Agave Nectar or ar
1 Splash; of Balsamic
Mix all together into a Pruet or glass jar, shake...then i pop it into the magic bullet just for 2 pulses to really get it emulsified, you can use a food processor as well, but dont mix to much....add seasonings to taste.
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Vegan Moussaka
1 Servings
Uncategorized
Main dishes Garlic Olive oil Cheese Onion Potato Tomato Dinner
2 lg ergines/eggplants,
2 md Courgettes/chini
1/2 c Soya ce/TVP
1 tb Vecon/vegetable ck
1/2 c ve oil (or less, but it
3 tb Vegan cheese
3 tb Pine kernels/nuts
3 md atoes, sliced
3 c te sauce (vegan
1 cn atoes
1 lg on
3 Cloves lic
Salt and let stand the aubergines for 2 hours. Rinse well and fry in some olive oil. Boil the potatoes for a couple of minutes and then fry in some olive oil till tender. Fry onions in the olive oil and add the garlic and courgettes. Add the soya mince which should have previously been rehydrated with some olive oil and some vegetable stock. Add the tomatoes and finally add the pine kernels and the cheese. You may like to add some herbs here, though this wasnt done traditionally. In a glass baking dish make layers of aubergines, tomato/mince sauce and the potatoes mixed with the white sauce. Make sure the top layer is a potato/white sauce mix. Bake in the oven for about 25 minutes at about 300 degrees F. From: Jim Porter Date: 05-13-93 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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Uncategorized
Main dishes Garlic Olive oil Cheese Onion Potato Tomato Dinner
2 lg ergines/eggplants,
2 md Courgettes/chini
1/2 c Soya ce/TVP
1 tb Vecon/vegetable ck
1/2 c ve oil (or less, but it
3 tb Vegan cheese
3 tb Pine kernels/nuts
3 md atoes, sliced
3 c te sauce (vegan
1 cn atoes
1 lg on
3 Cloves lic
Salt and let stand the aubergines for 2 hours. Rinse well and fry in some olive oil. Boil the potatoes for a couple of minutes and then fry in some olive oil till tender. Fry onions in the olive oil and add the garlic and courgettes. Add the soya mince which should have previously been rehydrated with some olive oil and some vegetable stock. Add the tomatoes and finally add the pine kernels and the cheese. You may like to add some herbs here, though this wasnt done traditionally. In a glass baking dish make layers of aubergines, tomato/mince sauce and the potatoes mixed with the white sauce. Make sure the top layer is a potato/white sauce mix. Bake in the oven for about 25 minutes at about 300 degrees F. From: Jim Porter Date: 05-13-93 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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Gambas Al Ajillo
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6 Servings
Shrimp Spanish
Saute Quick Easy garlic Shrimp olive oil Salt bay leaf chile pepper parsley Spanish Main Dish Appetizers Summer Spicy (Hot)
12 medium lic cloves - peeled
1 pound medium imp (31/40 count) - peeled and deveined (tails may be left on or removed)
1/2 cup ra virgin olive oil - divided
1/2 teaspoon table t
1 leaf
1 whole cascabel le* - crushed and broken (or 1/4 tsp. red chile flakes)
1 tablespoon fresh flat sley leaves - chopped
Finely mince 3 garlic cloves, or put them through a garlic press. In a medium bowl, combine minced garlic with about 2 tablespoons olive oil and salt. Stir in shrimp and let marinate at room temperature for 30 to 45 minutes. Meanwhile, smash 3 garlic cloves. Heat smashed garlic with remaining olive oil in a large skillet over medium-low heat. Cook, stirring occasionally, until garlic is a light golden brown, about 4 to 6 minutes. Remove skillet from heat and allow oil to cool to room temperature. Remove smashed garlic from skillet and discard. Thinly slice remaining 6 cloves garlic. Return skillet to low heat and add sliced garlic, bay leaf, and chile. Cook, stirring occasionally, until garlic is tender but not browned, about 4 to 6 minutes. (If garlic has not begun to sizzle after 3 minutes, increase heat to medium.) Increase heat to medium-high; add shrimp with marinade to skillet in single layer. Cook shrimp, undisturbed, until oil starts to gently bubble, about 2 to 3 minutes. Turn shrimp over and continue to cook until shrimp are cooked through, about 2 to 3 minutes longer. Sprinkle with parsley and serve immediately. Serve with lots of warm crusty bread and accompanied by flutes of a good sparkling wine, such as a Cava, or even a fine Champagne. Makes 4 to 6 for appetizer servings. If preparing as a main course, double the recipe. * Note: The slightly sweet and nutty Cascabel chile is the traditional chile used in gambas al ajillo but the New Mexico chile (a.k.a. California chile, chile Colorado, or dried Anaheim chile) is a good substitute. Crush and roughly break the chili pepper into 2 or 3 pieces (for more spice and heat, chop it finely).
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6 Servings
Shrimp Spanish
Saute Quick Easy garlic Shrimp olive oil Salt bay leaf chile pepper parsley Spanish Main Dish Appetizers Summer Spicy (Hot)
12 medium lic cloves - peeled
1 pound medium imp (31/40 count) - peeled and deveined (tails may be left on or removed)
1/2 cup ra virgin olive oil - divided
1/2 teaspoon table t
1 leaf
1 whole cascabel le* - crushed and broken (or 1/4 tsp. red chile flakes)
1 tablespoon fresh flat sley leaves - chopped
Finely mince 3 garlic cloves, or put them through a garlic press. In a medium bowl, combine minced garlic with about 2 tablespoons olive oil and salt. Stir in shrimp and let marinate at room temperature for 30 to 45 minutes. Meanwhile, smash 3 garlic cloves. Heat smashed garlic with remaining olive oil in a large skillet over medium-low heat. Cook, stirring occasionally, until garlic is a light golden brown, about 4 to 6 minutes. Remove skillet from heat and allow oil to cool to room temperature. Remove smashed garlic from skillet and discard. Thinly slice remaining 6 cloves garlic. Return skillet to low heat and add sliced garlic, bay leaf, and chile. Cook, stirring occasionally, until garlic is tender but not browned, about 4 to 6 minutes. (If garlic has not begun to sizzle after 3 minutes, increase heat to medium.) Increase heat to medium-high; add shrimp with marinade to skillet in single layer. Cook shrimp, undisturbed, until oil starts to gently bubble, about 2 to 3 minutes. Turn shrimp over and continue to cook until shrimp are cooked through, about 2 to 3 minutes longer. Sprinkle with parsley and serve immediately. Serve with lots of warm crusty bread and accompanied by flutes of a good sparkling wine, such as a Cava, or even a fine Champagne. Makes 4 to 6 for appetizer servings. If preparing as a main course, double the recipe. * Note: The slightly sweet and nutty Cascabel chile is the traditional chile used in gambas al ajillo but the New Mexico chile (a.k.a. California chile, chile Colorado, or dried Anaheim chile) is a good substitute. Crush and roughly break the chili pepper into 2 or 3 pieces (for more spice and heat, chop it finely).
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Cinnamon Rolls
18 Servings
Cinnamon American
Desserts Snacks Bake Picnics Spring Winter Kid Friendly Cinnamon American
DOUGH
1 cup k
3 tablespoon ter
1 1/2 cups leached flour
1/2 cup ar
1 large
1/2 teaspoon Rapid rise st
1 teaspoon t
Pam king spray
FILLING
1/2 cup Light wn sugar
4 tablespoon namon
3/4 cup Real ter
ZE
4 ounce am cheese
1 cup dered sugar
1/4 cup Butter or garine
1/2 teaspoon illa
Combine milk and butter in glass measuring cup,microwave on HI 30 to 45 seconds until butter melts (and is 120?-130?, this activates yeast, so the milk needs to be hot, but not boiling) Pour into bowl, add yeast, 1 cup flour, sugar, egg, and salt. Beat on low speed 3 minutes, scraping bowl occasionally. Add 2-1/2 cups flour, beat on low until flour is absorbed and dough is sticky, and if dough is too sticky, add flour be the tbsp until forms a soft ball. Lightly flour work surface and knead until smooth and elastic, adding flour as needed for about 8 minutes. Form into ball, spray large bowl with pam and add dough to bowl, turning to coat. Cover bowl with saran wrap (important) then with a towel. Let dough rise until doubled in size. After dough is risen, punch down on surface and roll out into large square about 1/2" thick. In bowl, melt butter for filling (3/4 cup) and add brown sugar and cinnamon. Mix well and spread equally over the rectangle dough you have rolled out. Roll into a log. Cut into 18 pieces ( if you get less thats ok you will just have bigger cinnamon rolls. Let rise in pan for 45 minutes. Bake at 375? for 20 minutes, watching closely after 15 minutres, while cooking, make glaze and take rolls out of oven when done. Let them cool just a little, you want to spread the glaze on while they are warm but not hot. (OR, refriderage the glaze and just put the glaze on and microwave warm when ready to eat it. thats what I do) I would recomment removing rolls from pan while they are still warm, if they cool in the pan they were cooked in it will be hard to get them out because the sugars drain to the bottom and then harden.
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Cinnamon American
Desserts Snacks Bake Picnics Spring Winter Kid Friendly Cinnamon American
DOUGH
1 cup k
3 tablespoon ter
1 1/2 cups leached flour
1/2 cup ar
1 large
1/2 teaspoon Rapid rise st
1 teaspoon t
Pam king spray
FILLING
1/2 cup Light wn sugar
4 tablespoon namon
3/4 cup Real ter
ZE
4 ounce am cheese
1 cup dered sugar
1/4 cup Butter or garine
1/2 teaspoon illa
Combine milk and butter in glass measuring cup,microwave on HI 30 to 45 seconds until butter melts (and is 120?-130?, this activates yeast, so the milk needs to be hot, but not boiling) Pour into bowl, add yeast, 1 cup flour, sugar, egg, and salt. Beat on low speed 3 minutes, scraping bowl occasionally. Add 2-1/2 cups flour, beat on low until flour is absorbed and dough is sticky, and if dough is too sticky, add flour be the tbsp until forms a soft ball. Lightly flour work surface and knead until smooth and elastic, adding flour as needed for about 8 minutes. Form into ball, spray large bowl with pam and add dough to bowl, turning to coat. Cover bowl with saran wrap (important) then with a towel. Let dough rise until doubled in size. After dough is risen, punch down on surface and roll out into large square about 1/2" thick. In bowl, melt butter for filling (3/4 cup) and add brown sugar and cinnamon. Mix well and spread equally over the rectangle dough you have rolled out. Roll into a log. Cut into 18 pieces ( if you get less thats ok you will just have bigger cinnamon rolls. Let rise in pan for 45 minutes. Bake at 375? for 20 minutes, watching closely after 15 minutres, while cooking, make glaze and take rolls out of oven when done. Let them cool just a little, you want to spread the glaze on while they are warm but not hot. (OR, refriderage the glaze and just put the glaze on and microwave warm when ready to eat it. thats what I do) I would recomment removing rolls from pan while they are still warm, if they cool in the pan they were cooked in it will be hard to get them out because the sugars drain to the bottom and then harden.
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Homestyle Meatloaf
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6 Servings
Ground Beef American
Saute Bake American Ground Beef honey cumin cidar vinegar ketchup parsely evap milk egg dry mustard celery salt brown sugar molasses garlic onion bell pepper bread crumb ground chuck meatloaf Sandwiches Main Dish Dinner Fall Bold
-- ze --
1/2 cup chup
1 tablespoon er vinegar
1 teaspoon ground in
Dash cestershire sauce
Dash hot per sauce
1 tablespoon ey
-- Meatloaf --
1 1/2 pound ground chuck (85 percent lean)
3 slices of bread, finely diced with a knife (* see note) (about 1 cup)
1/2 small en bell pepper, finely chopped (or, about 1/3 cup)
1 small sweet on, finely diced (or, about 1/2 cup)
1 clove lic, finely minced
2 tablespoon molasses (or, wn sugar)
1/2 teaspoon t
1/4 teaspoon freshly ground ck pepper
1/8 teaspoon ery salt
1/8 teaspoon dry tard
1 large or extra-large , lightly beaten
1 tablespoon cestershire sauce
1/2 cup porated milk, divided (or, half-and-half or sweet milk)
1/3 cup fresh sley, minced
For the glaze, combine the ketchup, vinegar, cumin, Worcestershire sauce, hot pepper sauce and honey, set aside. Place oven rack to middle position; heat oven to 350 degrees F. Heat butter in 10-inch skillet over medium-high heat until foaming; add onion and bell pepper and cook, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Transfer mixture to small bowl, set aside to cool. In a small bowl, whisk egg with molasses, salt, pepper, celery salt, mustard, Worcestershire sauce, 1/4 cup of the evaporated milk and 1/2 the glaze mixture, until combined. Gently break-up ground beef in a large bowl. Add bread crumbs, parsley and cooked onion, bell pepper and garlic. Pour egg mixture over meat mixture and mix gently with hands until thoroughly combined, about 1 minute. If mixture sticks to bowl, add additional evaporated milk, 1 tablespoon at a time, until mixture doesn't stick. Be careful not to overmix, and avoid squeezing the meat. Transfer meat mixture onto the center of a shallow parchment paper-lined baking sheet or pan and form into a 9- by 5-inch loaf shape, avoiding air pockets. Smooth top and edges of meat loaf with moistened spatula. Bake at 350 degrees F until meatloaf is to medium doneness, an instant-read thermometer inserted into center of loaf reads 155-160 degrees F, about 55 to 65 minutes. Brush the remaining glaze onto the meatloaf after it has been cooking for about 10 minutes. Remove from oven, let stand 15 minutes. Transfer to a platter, and cut into thick slices. Makes 6 to 8 servings. * Note: My father makes his fresh bread crumbs with a knife...you can make them by tearing bread slices into quarters and pulse a few times in a food processor until the crumbs reach your desired texture (three slices will make about 1 cup of soft fresh crumbs).
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6 Servings
Ground Beef American
Saute Bake American Ground Beef honey cumin cidar vinegar ketchup parsely evap milk egg dry mustard celery salt brown sugar molasses garlic onion bell pepper bread crumb ground chuck meatloaf Sandwiches Main Dish Dinner Fall Bold
-- ze --
1/2 cup chup
1 tablespoon er vinegar
1 teaspoon ground in
Dash cestershire sauce
Dash hot per sauce
1 tablespoon ey
-- Meatloaf --
1 1/2 pound ground chuck (85 percent lean)
3 slices of bread, finely diced with a knife (* see note) (about 1 cup)
1/2 small en bell pepper, finely chopped (or, about 1/3 cup)
1 small sweet on, finely diced (or, about 1/2 cup)
1 clove lic, finely minced
2 tablespoon molasses (or, wn sugar)
1/2 teaspoon t
1/4 teaspoon freshly ground ck pepper
1/8 teaspoon ery salt
1/8 teaspoon dry tard
1 large or extra-large , lightly beaten
1 tablespoon cestershire sauce
1/2 cup porated milk, divided (or, half-and-half or sweet milk)
1/3 cup fresh sley, minced
For the glaze, combine the ketchup, vinegar, cumin, Worcestershire sauce, hot pepper sauce and honey, set aside. Place oven rack to middle position; heat oven to 350 degrees F. Heat butter in 10-inch skillet over medium-high heat until foaming; add onion and bell pepper and cook, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Transfer mixture to small bowl, set aside to cool. In a small bowl, whisk egg with molasses, salt, pepper, celery salt, mustard, Worcestershire sauce, 1/4 cup of the evaporated milk and 1/2 the glaze mixture, until combined. Gently break-up ground beef in a large bowl. Add bread crumbs, parsley and cooked onion, bell pepper and garlic. Pour egg mixture over meat mixture and mix gently with hands until thoroughly combined, about 1 minute. If mixture sticks to bowl, add additional evaporated milk, 1 tablespoon at a time, until mixture doesn't stick. Be careful not to overmix, and avoid squeezing the meat. Transfer meat mixture onto the center of a shallow parchment paper-lined baking sheet or pan and form into a 9- by 5-inch loaf shape, avoiding air pockets. Smooth top and edges of meat loaf with moistened spatula. Bake at 350 degrees F until meatloaf is to medium doneness, an instant-read thermometer inserted into center of loaf reads 155-160 degrees F, about 55 to 65 minutes. Brush the remaining glaze onto the meatloaf after it has been cooking for about 10 minutes. Remove from oven, let stand 15 minutes. Transfer to a platter, and cut into thick slices. Makes 6 to 8 servings. * Note: My father makes his fresh bread crumbs with a knife...you can make them by tearing bread slices into quarters and pulse a few times in a food processor until the crumbs reach your desired texture (three slices will make about 1 cup of soft fresh crumbs).
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Steve's Tomato-Basil Soup
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8 Servings
Tomatoes Italian
Easy Cleanup Brunch Main Dish Soup Advance Fall Spring Winter Copycat Italian Tomatoes Dinner Lunch Comforting
2 cans Crushed atoes
2 cups cken broth or vegetable broth for vegetarians
1 bunch Fresh il
1 large llot
1/2 whole on diced
3 cloves lic sliced
2 tablespoon etable oil
1 cup am
-- appliance required: blender or d processor
3 tablespoon ar more as desired
und pepper to taste
In a large stockpot, heat vegetable oil over medium-low heat. Add sliced garlic, finely diced shallots and onion. Simmer for 5-10 minutes, or until onion starts to caramelize. Add cans of crushed tomatoes; add sugar. Bring to a boil and then simmer for 5-10 minutes. Stir in chicken broth. Remove from heat and let cool a bit. Working in batches, puree the soup mixture in a blender or liquid-tight food processor. (NOTE: Heated liquid expands tremendously when you try to puree it -- only fill it halfway full at most, each time!) Put pureed mixture in a bowl, then rinse the stockpot out and put pureed soup base back in. OPTIONAL: If you'd like a smooth texture to the soup, you should cool it and strain it at this point, working in batches, with a sieve. (I prefer the more rustic texture of pureed but unstrained soup.) It can remain in this state (refrigerated) for a few days, until ready to serve. To serve, bring tomato soup mixture to medium heat, and then stir in cream. (In this way, you are keeping the cream out of the pureeing step -- which might whip it -- and also the heating-to-boiling step -- which might curdle it.) Top with basil, rolled gently and sliced very thinly (i.e., chiffonade). Serve with crusty bread, salad, or cheese toasts; pair with a crisp Pinot Grigio or Savignon Blanc, or even a deep red like a Cabernet.
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8 Servings
Tomatoes Italian
Easy Cleanup Brunch Main Dish Soup Advance Fall Spring Winter Copycat Italian Tomatoes Dinner Lunch Comforting
2 cans Crushed atoes
2 cups cken broth or vegetable broth for vegetarians
1 bunch Fresh il
1 large llot
1/2 whole on diced
3 cloves lic sliced
2 tablespoon etable oil
1 cup am
-- appliance required: blender or d processor
3 tablespoon ar more as desired
und pepper to taste
In a large stockpot, heat vegetable oil over medium-low heat. Add sliced garlic, finely diced shallots and onion. Simmer for 5-10 minutes, or until onion starts to caramelize. Add cans of crushed tomatoes; add sugar. Bring to a boil and then simmer for 5-10 minutes. Stir in chicken broth. Remove from heat and let cool a bit. Working in batches, puree the soup mixture in a blender or liquid-tight food processor. (NOTE: Heated liquid expands tremendously when you try to puree it -- only fill it halfway full at most, each time!) Put pureed mixture in a bowl, then rinse the stockpot out and put pureed soup base back in. OPTIONAL: If you'd like a smooth texture to the soup, you should cool it and strain it at this point, working in batches, with a sieve. (I prefer the more rustic texture of pureed but unstrained soup.) It can remain in this state (refrigerated) for a few days, until ready to serve. To serve, bring tomato soup mixture to medium heat, and then stir in cream. (In this way, you are keeping the cream out of the pureeing step -- which might whip it -- and also the heating-to-boiling step -- which might curdle it.) Top with basil, rolled gently and sliced very thinly (i.e., chiffonade). Serve with crusty bread, salad, or cheese toasts; pair with a crisp Pinot Grigio or Savignon Blanc, or even a deep red like a Cabernet.
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Easy One-Dish Ham Bake
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10 Servings
Pork Uncategorized
Main dishes Cheese Chicken Cream Broccoli Mushrooms Onion Ham Milk Quick Pork Dinner
1 pk Frozen ccoli cuts, rinsed
1 cn Condensed am of mushroom
1 cn Condensed ddar cheese
1 c k
3 c Cut-up cooked , chicken,
1/2 ts on powder
2 c quick Original or Reduced
1 1/2 c k
Heat oven to 450F. Mix broccoli, soups, 1 cup milk, the ham and the onion powder in ungreased rectangular baking dish, 13x9x2". Mix baking mix and milk. Pour evenly over soup mixture. Sprinkle with parlsey if desired. Bake 27-30 minutes or until light golden brown. Let stand at least 5 minutes. 8-10 servings. High Altitude Directions (3500 to 6500 feet): Bake 30-33 minutes. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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10 Servings
Pork Uncategorized
Main dishes Cheese Chicken Cream Broccoli Mushrooms Onion Ham Milk Quick Pork Dinner
1 pk Frozen ccoli cuts, rinsed
1 cn Condensed am of mushroom
1 cn Condensed ddar cheese
1 c k
3 c Cut-up cooked , chicken,
1/2 ts on powder
2 c quick Original or Reduced
1 1/2 c k
Heat oven to 450F. Mix broccoli, soups, 1 cup milk, the ham and the onion powder in ungreased rectangular baking dish, 13x9x2". Mix baking mix and milk. Pour evenly over soup mixture. Sprinkle with parlsey if desired. Bake 27-30 minutes or until light golden brown. Let stand at least 5 minutes. 8-10 servings. High Altitude Directions (3500 to 6500 feet): Bake 30-33 minutes. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Shrimp Scampi
4 Servings
Shrimp seafood
Shrimp Seafood scampi Easy Recipes Simple and Elegant Italian seafood
1 large imp peeled and deveined
11/2 tsp. Emeril's ence
1/4 tsp lian seasoning (italian essence)
1/2 tsp t
1/2 tsp ck pepper
1 tbsp ve oil
4 tbsps unsalted ter
1 tbsp minced lic
1/2 dry te wine
1/4 cup fresh on juice
1 tbsp chopped sley
-Toss shrimp in medium bowl with Essence, Italian Essence, salt and black pepper. -Place olive oil and 1 tbsp of butter in large saute pan over medium high heat. -Add shrimp and spread evenly in the skillet. Cook for 2 minutes and turn quickly. -Add garlic to pan and cook for 30 seconds. -Add white wine and lemon juice to pan and cook for 3 minutes stirring often. -Add the remianing 3 tbsps of butter and season with salt and pepper to taste. -Add parsley and continue to combine. -Serve immediately over rice.
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Shrimp seafood
Shrimp Seafood scampi Easy Recipes Simple and Elegant Italian seafood
1 large imp peeled and deveined
11/2 tsp. Emeril's ence
1/4 tsp lian seasoning (italian essence)
1/2 tsp t
1/2 tsp ck pepper
1 tbsp ve oil
4 tbsps unsalted ter
1 tbsp minced lic
1/2 dry te wine
1/4 cup fresh on juice
1 tbsp chopped sley
-Toss shrimp in medium bowl with Essence, Italian Essence, salt and black pepper. -Place olive oil and 1 tbsp of butter in large saute pan over medium high heat. -Add shrimp and spread evenly in the skillet. Cook for 2 minutes and turn quickly. -Add garlic to pan and cook for 30 seconds. -Add white wine and lemon juice to pan and cook for 3 minutes stirring often. -Add the remianing 3 tbsps of butter and season with salt and pepper to taste. -Add parsley and continue to combine. -Serve immediately over rice.
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Bourbon and Brown Sugar Flank Steak
6 Servings
Flank steak american
steak grill Easy Recipes bourbon flank steak Family Favorites Flank steak american
1/4 cup + 2 tbsp Bourbon
1/2 cup + 3 tbsp light wn sugar packed
1/2 cup + 3 tbsp whole grain tard
1 !/4 cup + 2 tbsp sauce
2 3/4 tsp cestershire sauce
1/4 cup + 2 tbsp fresh en onions sliced 1/4"
4 tsp fresh lic minced
1 3/8 tsp her salt
2 lbs Flank ak (raw)
1. Prepare Bourbon marinade: Combine all marinade ingredients. Mix until well blended. 2. Pour marinade over steak turning to coat evenly. Hold overnight in refrigerator to marinate. 3. Drain and discard excess marinade. 4. Preheat grill to high. Place meat on grill and cook for 10 to 15 minutes. minimum internal temperature should be at least 145 degrees F. Slice thin on the bias.
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Flank steak american
steak grill Easy Recipes bourbon flank steak Family Favorites Flank steak american
1/4 cup + 2 tbsp Bourbon
1/2 cup + 3 tbsp light wn sugar packed
1/2 cup + 3 tbsp whole grain tard
1 !/4 cup + 2 tbsp sauce
2 3/4 tsp cestershire sauce
1/4 cup + 2 tbsp fresh en onions sliced 1/4"
4 tsp fresh lic minced
1 3/8 tsp her salt
2 lbs Flank ak (raw)
1. Prepare Bourbon marinade: Combine all marinade ingredients. Mix until well blended. 2. Pour marinade over steak turning to coat evenly. Hold overnight in refrigerator to marinate. 3. Drain and discard excess marinade. 4. Preheat grill to high. Place meat on grill and cook for 10 to 15 minutes. minimum internal temperature should be at least 145 degrees F. Slice thin on the bias.
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Curry Chicken Salad
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6 Servings
Chicken American
Kid Friendly Main Dish Summer Spring Picnic Boat Food American Chicken Dinner Lunch hearty Salad Fresh
4 ea cken breast boneless, skinless
1 cup an broken into big pieces
3 cup pes seedless, halved
1/4 cup onion finely chopped
4 stalks ery finely chopped
1/4 cup cken broth
1/4 cup onnaise
2 tablespoon ry powder
1/4 cup r cream
1/4 teaspoon t
1/8 teaspoon Black per
1) Boil Chicken in water with Celery tops (leaves) 2) Drain Chicken and let cool. Chop into small cubes. 3) Combine Chicken cubes, broken Pecans, halved Grapes, chopped Celery, and chopped Red Onion in a medium bowl. 4) Heat the Curry in a dry skillet over low-medium heat for 3 minutes (remove immediately if it begins to smoke). 5) Combine Mayonnaise, Sour Cream, Chicken Broth, Curry, Salt, and Pepper in a small dish. 6) Pour half of the Mayonnaise mixture over the Chicken mixture. Toss to coat. 7) Add additional Mayonnaise mixture over Chicken mixture to taste. Toss to coast. 8) Serve in warm Pita or with crackers (Triscuits recommended).
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6 Servings
Chicken American
Kid Friendly Main Dish Summer Spring Picnic Boat Food American Chicken Dinner Lunch hearty Salad Fresh
4 ea cken breast boneless, skinless
1 cup an broken into big pieces
3 cup pes seedless, halved
1/4 cup onion finely chopped
4 stalks ery finely chopped
1/4 cup cken broth
1/4 cup onnaise
2 tablespoon ry powder
1/4 cup r cream
1/4 teaspoon t
1/8 teaspoon Black per
1) Boil Chicken in water with Celery tops (leaves) 2) Drain Chicken and let cool. Chop into small cubes. 3) Combine Chicken cubes, broken Pecans, halved Grapes, chopped Celery, and chopped Red Onion in a medium bowl. 4) Heat the Curry in a dry skillet over low-medium heat for 3 minutes (remove immediately if it begins to smoke). 5) Combine Mayonnaise, Sour Cream, Chicken Broth, Curry, Salt, and Pepper in a small dish. 6) Pour half of the Mayonnaise mixture over the Chicken mixture. Toss to coat. 7) Add additional Mayonnaise mixture over Chicken mixture to taste. Toss to coast. 8) Serve in warm Pita or with crackers (Triscuits recommended).
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Rice Pilaf
6 Servings
rice american
Rice Easy Recipes pilaf tasty Family Favorites Fantastico! rice american
2 tbsps unsalted ter
1/2 cup chopped on
1 cup long grain white e
3 tbsps thinly sliced llions
1/2 tsp chopped fresh me leaves
2 cups cken stock
1 tsp t
1/4 tsp finely ground te pepper
1. Position rack in center of oven and preheat to 350 degrees F. 2. In a medium oven-safe saucepan melt butter over medium heat. 3. add onion and cook, stirring, until soft (about 3-4 minutes) 4. Add rice and cook stirring until opaque and nutty in aroma (about 2 minutes) 5. Add scallions, thyme, chicken stock, salt and bring to a boil. 6. Cover pan with a tight fitting lid. Using oven mitts transfer to oven and bake until rice is tender and liquid is absorbed. (25-30 minutes) 7. remove pan from oven and let sit undisturbed for 5- 10 minutes. 8. Fluff rice with a fork and serve immediately
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rice american
Rice Easy Recipes pilaf tasty Family Favorites Fantastico! rice american
2 tbsps unsalted ter
1/2 cup chopped on
1 cup long grain white e
3 tbsps thinly sliced llions
1/2 tsp chopped fresh me leaves
2 cups cken stock
1 tsp t
1/4 tsp finely ground te pepper
1. Position rack in center of oven and preheat to 350 degrees F. 2. In a medium oven-safe saucepan melt butter over medium heat. 3. add onion and cook, stirring, until soft (about 3-4 minutes) 4. Add rice and cook stirring until opaque and nutty in aroma (about 2 minutes) 5. Add scallions, thyme, chicken stock, salt and bring to a boil. 6. Cover pan with a tight fitting lid. Using oven mitts transfer to oven and bake until rice is tender and liquid is absorbed. (25-30 minutes) 7. remove pan from oven and let sit undisturbed for 5- 10 minutes. 8. Fluff rice with a fork and serve immediately
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Lemony Shrimp Scampi
4 Servings
Shrimp American
Microwave Main Dish Shrimp American
3 tablespoon ter
3 tablespoon te wine
1 each on juiced
1 cloves lic
2 tablespoon sley fresh or 1 teaspoon dried
1/2 teaspoon me dried
1/4 teaspoon Old bay or rika
1/2 teaspoon t
1/4 teaspoon per
1 pound imp uncooked tail on
1 pound of shrimp is plenty when served with steaks. Combine all ingredients except shrimp in microwavable dish. Microwave 2-3 mintues.Add shrimp, toss to coat. Cover and cook 2-4 minutes stirring every minute or so. Serve in hot bowls with crusty franch bread to mop up the sauce.
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Shrimp American
Microwave Main Dish Shrimp American
3 tablespoon ter
3 tablespoon te wine
1 each on juiced
1 cloves lic
2 tablespoon sley fresh or 1 teaspoon dried
1/2 teaspoon me dried
1/4 teaspoon Old bay or rika
1/2 teaspoon t
1/4 teaspoon per
1 pound imp uncooked tail on
1 pound of shrimp is plenty when served with steaks. Combine all ingredients except shrimp in microwavable dish. Microwave 2-3 mintues.Add shrimp, toss to coat. Cover and cook 2-4 minutes stirring every minute or so. Serve in hot bowls with crusty franch bread to mop up the sauce.
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Oatmeal Raisin Cookies
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3 Dozen
Oats American
Cookies Desserts Oatmeal Bake Kid Friendly Gifts American Oats Snack Summer Sweet
1 1/4 cups ter
3/4 cup wn sugar
1/2 cup ar
1
1 teaspoon illa
1 1/2 cups All purpose ur
1 teaspoon ing soda
1 teaspoon t
1 teaspoon namon
1/4 teaspoon meg
3 cups s quick or old-fashioned
1 cup sins
Preheat oven to 375 degrees. Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices; mix well. Stir in oats and raisins. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8-9 minutes for chewy; 10-11 minutes for crunchy cookies. Cool 1 minute on cookie sheet. Remove to wire rack. Store tightly covered.
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3 Dozen
Oats American
Cookies Desserts Oatmeal Bake Kid Friendly Gifts American Oats Snack Summer Sweet
1 1/4 cups ter
3/4 cup wn sugar
1/2 cup ar
1
1 teaspoon illa
1 1/2 cups All purpose ur
1 teaspoon ing soda
1 teaspoon t
1 teaspoon namon
1/4 teaspoon meg
3 cups s quick or old-fashioned
1 cup sins
Preheat oven to 375 degrees. Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices; mix well. Stir in oats and raisins. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8-9 minutes for chewy; 10-11 minutes for crunchy cookies. Cool 1 minute on cookie sheet. Remove to wire rack. Store tightly covered.
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Alton Brown's Granola
6 Servings
Oats American
Oat Cashew Almond Breakfast Snack Healthy Oats American
3 cups rolled s
1 cup slivered onds
1 cup hews
3/4 cup shredded sweet onut
1/4 cup plus 2 tablespoons dark wn sugar
1/4 cup plus 2 tablespoons le syrup
1/4 cup etable oil
3/4 teaspoon t
1 cup sins
1. Preheat oven to 250 degrees F. 2. In a large bowl, combine the oats, nuts, coconut, and brown sugar. 3. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. 4. Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.
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Oats American
Oat Cashew Almond Breakfast Snack Healthy Oats American
3 cups rolled s
1 cup slivered onds
1 cup hews
3/4 cup shredded sweet onut
1/4 cup plus 2 tablespoons dark wn sugar
1/4 cup plus 2 tablespoons le syrup
1/4 cup etable oil
3/4 teaspoon t
1 cup sins
1. Preheat oven to 250 degrees F. 2. In a large bowl, combine the oats, nuts, coconut, and brown sugar. 3. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. 4. Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.
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Crockpot Chicken with Olives
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4 Servings
Chicken Uncategorized
Slow cook company Main Dish Chicken Dinner Winter Savory
4 boneless skinless cken breasts
1/2 cup wine
1/4 cup ve oil
1/4 cup wine vinegar
1 tablespoon gano
2 leaves
4 lic cloves crushed
1/2 teaspoon ck pepper
1 teaspoon t
2 tablespoon ers with a little juice
1/3 cup Green ves
1/3 cup Dark wn sugar
Place chicken in crockpot. Mix together remaining ingredients and pour over top of chicken. Cook on low for approximately 6 to 7 hours. Good served over rice.
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4 Servings
Chicken Uncategorized
Slow cook company Main Dish Chicken Dinner Winter Savory
4 boneless skinless cken breasts
1/2 cup wine
1/4 cup ve oil
1/4 cup wine vinegar
1 tablespoon gano
2 leaves
4 lic cloves crushed
1/2 teaspoon ck pepper
1 teaspoon t
2 tablespoon ers with a little juice
1/3 cup Green ves
1/3 cup Dark wn sugar
Place chicken in crockpot. Mix together remaining ingredients and pour over top of chicken. Cook on low for approximately 6 to 7 hours. Good served over rice.
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Beef Ragout W/ Sun-Dried Tomatoes and Winter Squash
8 Servings
Tomatoes Uncategorized
Magazine Meats Soups Garlic Butter Carrot Olive oil Onion Parsley Peas Balsamic Vinegar Tomato Wine Red wine Tomatoes
10 Sun-dried atoes; not oil
. packed
4 lb f chuck; trimmed, cut
. into es
1/2 c ur; all-purpose
4 tb ve oil
2 lg ons; sliced
3 md rots; thinly sliced
3 c f broth
1 c wine
1/4 c samic vinegar
1/4 c ato paste
3 cl lic; minced
4 Sprigs fresh sley
2 Sprigs fresh me
4 c Butternut ash; peeled,
. cut into 1" chunks
1/2 ts t
1/4 ts Black per
1 pk Frozen green peas; 10oz
1. Bring small saucepan of water to a boil. Add tomatoes; cover and remove from heat. Let tomatoes stand 20 minutes to soften, then drain and quarter; set aside. 2. In large plastic or paper bag, coat beef with four in 2 batches, shaking offexcess. Place in single layer on wax paper. 3. Warm 3 tablespoons of the oil in 8-quart Dutch oven over medium-high heat. Add beef in batches so pan is not crowded. Cook until browned on all sides. (Add a bit of additional oil if needed.) Remove to large plate. 4. Warm remaining 1 tablespoon of oil in same pan over medium high heat. Add onion; cook 10 minutes, or until lightly browned, stirring occasionally. Reduce heat; add carrots and cook 3 minutes. Add broth, wine and vinegar, stirring to scrape up brown bits. Stir in quartered tomatoes, beef and juices, tomato paste, garlic, parsley and thyme. Cover; bring to a boil. Reduce heat and simmer 1 1/2 hours, or until the meat is almost tender, stirring occasionally. 5. Add squash, salt and pepper and bring back to a simmer. Cover and cook 15 minutes, or until squash is fork-tender. Dinner Plan: Remove 1/2 of stew to microwaveproof container; cool, then freeze for later use. To remaining stew, add peas (if desired) and wamm thnough. (Approximate microwave times: Defrost 40 minutes: to reheat, add peas and cook 8 minutes, stirring once or twice.) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Tomatoes Uncategorized
Magazine Meats Soups Garlic Butter Carrot Olive oil Onion Parsley Peas Balsamic Vinegar Tomato Wine Red wine Tomatoes
10 Sun-dried atoes; not oil
. packed
4 lb f chuck; trimmed, cut
. into es
1/2 c ur; all-purpose
4 tb ve oil
2 lg ons; sliced
3 md rots; thinly sliced
3 c f broth
1 c wine
1/4 c samic vinegar
1/4 c ato paste
3 cl lic; minced
4 Sprigs fresh sley
2 Sprigs fresh me
4 c Butternut ash; peeled,
. cut into 1" chunks
1/2 ts t
1/4 ts Black per
1 pk Frozen green peas; 10oz
1. Bring small saucepan of water to a boil. Add tomatoes; cover and remove from heat. Let tomatoes stand 20 minutes to soften, then drain and quarter; set aside. 2. In large plastic or paper bag, coat beef with four in 2 batches, shaking offexcess. Place in single layer on wax paper. 3. Warm 3 tablespoons of the oil in 8-quart Dutch oven over medium-high heat. Add beef in batches so pan is not crowded. Cook until browned on all sides. (Add a bit of additional oil if needed.) Remove to large plate. 4. Warm remaining 1 tablespoon of oil in same pan over medium high heat. Add onion; cook 10 minutes, or until lightly browned, stirring occasionally. Reduce heat; add carrots and cook 3 minutes. Add broth, wine and vinegar, stirring to scrape up brown bits. Stir in quartered tomatoes, beef and juices, tomato paste, garlic, parsley and thyme. Cover; bring to a boil. Reduce heat and simmer 1 1/2 hours, or until the meat is almost tender, stirring occasionally. 5. Add squash, salt and pepper and bring back to a simmer. Cover and cook 15 minutes, or until squash is fork-tender. Dinner Plan: Remove 1/2 of stew to microwaveproof container; cool, then freeze for later use. To remaining stew, add peas (if desired) and wamm thnough. (Approximate microwave times: Defrost 40 minutes: to reheat, add peas and cook 8 minutes, stirring once or twice.) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Skewered Honey-Balsamic Chicken
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6 Servings
Chicken Asian
honey balsamic lunch Appetizers Party Dinner Chicken Asian
5 cken thighs skinless,boneless,
inade:
2 TBS samic vinegar
2 TBS cestershire sauce
2 tsp on powder
2 tsp her salt
2 Tbs ey
1 tsp per
2 lic cloves crushed
1 tsp ger grated
1 TBS oil
1 ame seeds for sprinkling on top
1 extra ey (optional)
Cut chicken thighs into 1/2 inch pieces.In a separate bowl, mix the marinade and pour over the chicken.Mix completely so that all the chicken pieces are covered. Let marinade for 1-2 hours. Drain and skewer a few chicken pieces on each bamboo skewer. Heat a non stick pan on med high until hot. Lower the heat to med/low and add a few skewers to the pan. Cook on one side for 3-5 minutes or until caramel brown.Turn over and cook second side until caramel brown. You will notice that as the chicken cooks, it first releases some liquid and then the liquid starts to caramelize. It will then coat the chicken. Make sure your heat is not too high when cooking the chicken. Baste with extra honey if you like and cook for an additional minute or so. Sprinkle sesame seeds and serve.You can keep them warm in a 200 deg oven.
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6 Servings
Chicken Asian
honey balsamic lunch Appetizers Party Dinner Chicken Asian
5 cken thighs skinless,boneless,
inade:
2 TBS samic vinegar
2 TBS cestershire sauce
2 tsp on powder
2 tsp her salt
2 Tbs ey
1 tsp per
2 lic cloves crushed
1 tsp ger grated
1 TBS oil
1 ame seeds for sprinkling on top
1 extra ey (optional)
Cut chicken thighs into 1/2 inch pieces.In a separate bowl, mix the marinade and pour over the chicken.Mix completely so that all the chicken pieces are covered. Let marinade for 1-2 hours. Drain and skewer a few chicken pieces on each bamboo skewer. Heat a non stick pan on med high until hot. Lower the heat to med/low and add a few skewers to the pan. Cook on one side for 3-5 minutes or until caramel brown.Turn over and cook second side until caramel brown. You will notice that as the chicken cooks, it first releases some liquid and then the liquid starts to caramelize. It will then coat the chicken. Make sure your heat is not too high when cooking the chicken. Baste with extra honey if you like and cook for an additional minute or so. Sprinkle sesame seeds and serve.You can keep them warm in a 200 deg oven.
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French Apple Pie
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10 Servings
Apples French
Pies Desserts Apple Party Fall family get-together Apples French
1 Unbaked 9-inch double crust pastry.
1 NUT FILLING
3/4 cup Ground nuts
2 TBS wn sugar firmly packed
1 TBS k
2 TBS Beaten egg (use the rest to ze the top crus
1/2 tsp illa extract
1/4 tsp Fresh on juice
1 TBS Butter or garine
1 LE FILLING
5 cups peeled and sliced apples(nny smith braeburn...)
1 tsp fresh on juice
3/4 cup granulated ar
1/4 cup ur
1 tsp namon
1/4 tsp meg
2 TBS ter
2 tsp nge/lemon peel
Heat oven to 425 degrees. Line 9-inch pie pan with one of the unbaked crusts. TO MAKE NUT FILLING: Combine nuts, brown sugar, milk, egg,vanilla,lemon juice and butter. Spread evenly over bottom of unbaked pie shell. TO MAKE APPLE FILLING: Place apples in a large bowl. Sprinkle with lemon juice. Combine granulated sugar,flour,cinnamon,and nutmeg. Sprinkle over apple slices. Toss to coat. Spoon over nut filling. Dot with butter. Moisten pastry edge with water. Place top crust onto filled pie. Fold top edge under bottom crust. Flute. Cut slits in top crust for escape of steam. Decorate if desired and glaze with remaining egg.Bake for 50 min - 1hr 15 minutes or until bubbly and the filling is thickened. I put a wide range in the bake time because you might have to bake it longer than 50 minutes(if your apples are juicier)...just make sure the filling is not watery but rather thickened and bubbly. Cover edge of pie with foil, if necessary, to prevent over-browning. Sometimes, I usually just cover the whole pie half way through the baking process. This way I know for sure that the crust will not burn. Cool until barely warm or to room temperature before serving.
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10 Servings
Apples French
Pies Desserts Apple Party Fall family get-together Apples French
1 Unbaked 9-inch double crust pastry.
1 NUT FILLING
3/4 cup Ground nuts
2 TBS wn sugar firmly packed
1 TBS k
2 TBS Beaten egg (use the rest to ze the top crus
1/2 tsp illa extract
1/4 tsp Fresh on juice
1 TBS Butter or garine
1 LE FILLING
5 cups peeled and sliced apples(nny smith braeburn...)
1 tsp fresh on juice
3/4 cup granulated ar
1/4 cup ur
1 tsp namon
1/4 tsp meg
2 TBS ter
2 tsp nge/lemon peel
Heat oven to 425 degrees. Line 9-inch pie pan with one of the unbaked crusts. TO MAKE NUT FILLING: Combine nuts, brown sugar, milk, egg,vanilla,lemon juice and butter. Spread evenly over bottom of unbaked pie shell. TO MAKE APPLE FILLING: Place apples in a large bowl. Sprinkle with lemon juice. Combine granulated sugar,flour,cinnamon,and nutmeg. Sprinkle over apple slices. Toss to coat. Spoon over nut filling. Dot with butter. Moisten pastry edge with water. Place top crust onto filled pie. Fold top edge under bottom crust. Flute. Cut slits in top crust for escape of steam. Decorate if desired and glaze with remaining egg.Bake for 50 min - 1hr 15 minutes or until bubbly and the filling is thickened. I put a wide range in the bake time because you might have to bake it longer than 50 minutes(if your apples are juicier)...just make sure the filling is not watery but rather thickened and bubbly. Cover edge of pie with foil, if necessary, to prevent over-browning. Sometimes, I usually just cover the whole pie half way through the baking process. This way I know for sure that the crust will not burn. Cool until barely warm or to room temperature before serving.
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Sunday Pot Roast
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8 Servings
Beef American
Slow cook Easy Carrots Potatoes Broth Red Wine Garlic Onion Beef Rump Roast Braise American Dinner Pot Roast Rainy Day Food Main Dish Winter Comforting
3 tablespoons ve oil
1 4-pound rump roast, boned
3 medium ons, coarsely chopped
2 tablespoons Hungarian sweet rika
2 leaves
1 teaspoon dried emary
1 teaspoon dried gano
1 teaspoon dried me
4 cloves lic, crushed
2 cup wine (or if you prefer, 1 cup wine and 1 cup water)
2 cups beef th
2 pounds new atoes, scrubbed
8 rots, cut into 1-1/2-inch-thick pieces
Coarse t to taste
Freshly ground ck pepper to taste
Heat oven to 300 degrees F. Liberally season roast with salt and pepper. Heat olive oil over medium-high heat in a 6-quart Dutch oven or other heavy bottomed oven-proof pan. Sear roast until well-browned on all sides. Remove roast from pan and reduce heat to medium. Add onion and cook for 10 minutes, stirring frequently. Add paprika, bay leaf, rosemary, oregano, thyme, and garlic, cook 1 minute. Add wine and 1 1/2 cups of the broth, bring to a boil. Add potatoes and carrots, return roast to pan, season with salt and pepper. If the liquid doesn't cover the roast and vegetables, add more stock until it just does. Continue to heat until it simmers. Place a large piece of foil over the pan and cover tightly with a lid; transfer the pan to the oven and cook for 2 1/2 hours. Uncover, turn the roast over, cover and cook for another 1 1/2 hours or until beef is fully tender and a meat fork or sharp knife easily slips in and out of the meat (fork-tender). Transfer roast to a carving board; tent with foil to keep warm. Transfer vegetables to a deep serving platter; loosely cover to keep warm. Allow liquid in the pot to settle about 5 minutes, then use a wide spoon to skim the fat off the surface; discard bay leaves. Boil over high heat until reduced to desired consistency. Check and adjust seasoning. Slice the roast (or pull apart with fork) and arrange on the deep serving platter with the vegetables. drizzle with some of the sauce, and serve the extra sauce on the side. Makes 6 to 8 servings.
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8 Servings
Beef American
Slow cook Easy Carrots Potatoes Broth Red Wine Garlic Onion Beef Rump Roast Braise American Dinner Pot Roast Rainy Day Food Main Dish Winter Comforting
3 tablespoons ve oil
1 4-pound rump roast, boned
3 medium ons, coarsely chopped
2 tablespoons Hungarian sweet rika
2 leaves
1 teaspoon dried emary
1 teaspoon dried gano
1 teaspoon dried me
4 cloves lic, crushed
2 cup wine (or if you prefer, 1 cup wine and 1 cup water)
2 cups beef th
2 pounds new atoes, scrubbed
8 rots, cut into 1-1/2-inch-thick pieces
Coarse t to taste
Freshly ground ck pepper to taste
Heat oven to 300 degrees F. Liberally season roast with salt and pepper. Heat olive oil over medium-high heat in a 6-quart Dutch oven or other heavy bottomed oven-proof pan. Sear roast until well-browned on all sides. Remove roast from pan and reduce heat to medium. Add onion and cook for 10 minutes, stirring frequently. Add paprika, bay leaf, rosemary, oregano, thyme, and garlic, cook 1 minute. Add wine and 1 1/2 cups of the broth, bring to a boil. Add potatoes and carrots, return roast to pan, season with salt and pepper. If the liquid doesn't cover the roast and vegetables, add more stock until it just does. Continue to heat until it simmers. Place a large piece of foil over the pan and cover tightly with a lid; transfer the pan to the oven and cook for 2 1/2 hours. Uncover, turn the roast over, cover and cook for another 1 1/2 hours or until beef is fully tender and a meat fork or sharp knife easily slips in and out of the meat (fork-tender). Transfer roast to a carving board; tent with foil to keep warm. Transfer vegetables to a deep serving platter; loosely cover to keep warm. Allow liquid in the pot to settle about 5 minutes, then use a wide spoon to skim the fat off the surface; discard bay leaves. Boil over high heat until reduced to desired consistency. Check and adjust seasoning. Slice the roast (or pull apart with fork) and arrange on the deep serving platter with the vegetables. drizzle with some of the sauce, and serve the extra sauce on the side. Makes 6 to 8 servings.
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Chicken Panang
1 Servings
Chicken Thai
Thai Poultry Ethnic Chicken Fish Sauce Peas Milk
225 g cken breast halves
1 tb Oil
1 1/2 tb Panang ry paste
3/4 c onut milk
1 tb h sauce
1 ts ar
1/2 c Peas
1 Red chili pers; shredded
1. Stir-fry oil and curry paste until fragrent. (You may want to have the fan turned up full in the kitchen... this gets very pungent!) 2. Add remain ingrediants and bring to boil. Reduce heat and cook for 10 min. Garnish with chili and serve with steamed rice. Recipe By : Joe Sweeney (sweeney and at;asiaonline.net) Posted to MC-Recipe Digest V1 #262 Date: Mon, 28 Oct 1996 00:05:16 +0800 (HKT) From: Sweeney and lt;sweeney and at;asiaonline.net and gt;
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Chicken Thai
Thai Poultry Ethnic Chicken Fish Sauce Peas Milk
225 g cken breast halves
1 tb Oil
1 1/2 tb Panang ry paste
3/4 c onut milk
1 tb h sauce
1 ts ar
1/2 c Peas
1 Red chili pers; shredded
1. Stir-fry oil and curry paste until fragrent. (You may want to have the fan turned up full in the kitchen... this gets very pungent!) 2. Add remain ingrediants and bring to boil. Reduce heat and cook for 10 min. Garnish with chili and serve with steamed rice. Recipe By : Joe Sweeney (sweeney and at;asiaonline.net) Posted to MC-Recipe Digest V1 #262 Date: Mon, 28 Oct 1996 00:05:16 +0800 (HKT) From: Sweeney and lt;sweeney and at;asiaonline.net and gt;
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Velveeta Chicken Spaghetti
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8 Servings
Pasta American
Dinner American Main Dish pasta Chicken Company Dish casserole Bake Pasta Winter Sour
1/2 c. diced l pepper
1/2 cup oleo or ve oil
1 med. diced on
2 cans cken broth more or less to taste
1 can of cream of cken soup
1 can of am of mushroom soup
3 c. of diced cooked cken
1 can of rotel atoes
1 package thin spaghetti cooked in; cken broth
1/2 pound of veeta cheese sliced; more or less to taste
salt and per to taste
1 can hrooms ; with juice, optional
1 can black pitted ves optional
In a large skillet or cooking pot, saute bell pepper and onion in oleo or olive oil if you prefer. Add 1 can of chicken broth and chicken. Simmer until tender. Cut chicken into bite-size pieces as it's cooking. Use 3 cups of chicken. I've used packaged chicken tenderloins, as well as pre-cooked chicken from the deli. Whatever is convenient. It's all good. Add all soups and Ro-tel tomatoes. Stir well. Simmer for about 15 minutes until chicken is done. Cook the spaghetti in boiling water or chicken broth until just slightly cooked "al dente" - you don't want to over-cook it because it will be cooking more in the oven. Drain, rinse, and set aside until you are ready to mix with chicken/sauce ingredients in baking dish for the oven. In a large baking dish or oven-proof pot, place the cooked and cut up chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture. Depending on how creamy you like this dish, you may want to add extra chicken broth before you bake. (I always do). Stir very well to mix all ingredients evenly. I usually stir once after about 15 minutes in the oven - after the cheese has had time to melt. Bake at 375 degrees for 30 minutes. You can add canned or fresh mushrooms if you like. Also, for a nice touch - (looks pretty for guests) you can add one can of black olives, sprinkled over the top of the casserole. (optional). (I slice them to make them go further). Please note that if you want to cut the fat from your diet, this tastes equally good with fat-free soups and the "lite" velveeta. You can also leave out the olive oil or oleo and spray the pan with pam and add extra fat-free chicken broth. A good company dish. Everyone always seems to enjoy this dish and I usually get asked for the recipe. Yield: yield: 8 to 10
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8 Servings
Pasta American
Dinner American Main Dish pasta Chicken Company Dish casserole Bake Pasta Winter Sour
1/2 c. diced l pepper
1/2 cup oleo or ve oil
1 med. diced on
2 cans cken broth more or less to taste
1 can of cream of cken soup
1 can of am of mushroom soup
3 c. of diced cooked cken
1 can of rotel atoes
1 package thin spaghetti cooked in; cken broth
1/2 pound of veeta cheese sliced; more or less to taste
salt and per to taste
1 can hrooms ; with juice, optional
1 can black pitted ves optional
In a large skillet or cooking pot, saute bell pepper and onion in oleo or olive oil if you prefer. Add 1 can of chicken broth and chicken. Simmer until tender. Cut chicken into bite-size pieces as it's cooking. Use 3 cups of chicken. I've used packaged chicken tenderloins, as well as pre-cooked chicken from the deli. Whatever is convenient. It's all good. Add all soups and Ro-tel tomatoes. Stir well. Simmer for about 15 minutes until chicken is done. Cook the spaghetti in boiling water or chicken broth until just slightly cooked "al dente" - you don't want to over-cook it because it will be cooking more in the oven. Drain, rinse, and set aside until you are ready to mix with chicken/sauce ingredients in baking dish for the oven. In a large baking dish or oven-proof pot, place the cooked and cut up chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture. Depending on how creamy you like this dish, you may want to add extra chicken broth before you bake. (I always do). Stir very well to mix all ingredients evenly. I usually stir once after about 15 minutes in the oven - after the cheese has had time to melt. Bake at 375 degrees for 30 minutes. You can add canned or fresh mushrooms if you like. Also, for a nice touch - (looks pretty for guests) you can add one can of black olives, sprinkled over the top of the casserole. (optional). (I slice them to make them go further). Please note that if you want to cut the fat from your diet, this tastes equally good with fat-free soups and the "lite" velveeta. You can also leave out the olive oil or oleo and spray the pan with pam and add extra fat-free chicken broth. A good company dish. Everyone always seems to enjoy this dish and I usually get asked for the recipe. Yield: yield: 8 to 10
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Cumin Cilantro Vinaigrette
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0 Servings
Cilantro Mexican
Kid Friendly Winter Superbowl Summer Spring Picnics
1 clove lic
1 handful of antro like 4 tablespoons
1 teaspoons of in
1 teaspoon per
1 teaspoon t
8 tablespoons wine vinegar?don't use balsamic it will overpower flavor
10 tablespoons Olive oil or etable oil
1 h; of Agave nectar
1 Or a dash of ar
Everything except the oil goes into the food processor, process well until cilantro is minced fine. Then put the dressing in a cruet or shaker bottle and add the oil, then shake well?.you must shake this before using. Season to taste, you want to taste the cumin and the cilantro in balance.
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0 Servings
Cilantro Mexican
Kid Friendly Winter Superbowl Summer Spring Picnics
1 clove lic
1 handful of antro like 4 tablespoons
1 teaspoons of in
1 teaspoon per
1 teaspoon t
8 tablespoons wine vinegar?don't use balsamic it will overpower flavor
10 tablespoons Olive oil or etable oil
1 h; of Agave nectar
1 Or a dash of ar
Everything except the oil goes into the food processor, process well until cilantro is minced fine. Then put the dressing in a cruet or shaker bottle and add the oil, then shake well?.you must shake this before using. Season to taste, you want to taste the cumin and the cilantro in balance.
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Smoked Salmon Sandwich
2 Servings
Smoked Salmon Canadian
smoked salmon rye bread Lunch capers sandwich Snacks Smoked Salmon Canadian
1 A few heaping spoonfuls of am cheese
1 A spoonful of tard
1 A handful of chopped fresh l
1 A squeeze or two of on juice
1 A handful of ers
6 slices of sted rye bread
4 oz (125 grams) of sliced smoked mon
1 A few crisp tuce leaves
1 A thinly slices onion
Toss the cream cheese, mustard, dill, lemon and capers into a food processor and process them for a few seconds until they're smooth. If you don't have a food processor, soften the cream cheese for a few seconds in the microwave, then mix it with everything in a small bowl. Spread the cream cheese mixture on two pieces of toasted try. Top each with a thick layer of smoked salmon, lettuce and red onion. Place one pile on top of the other then top the works with yet another slice of rye. Repeat with the remaining ingredients for the second sandwich. Cut in half - corner to corner-and pass them around.
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Smoked Salmon Canadian
smoked salmon rye bread Lunch capers sandwich Snacks Smoked Salmon Canadian
1 A few heaping spoonfuls of am cheese
1 A spoonful of tard
1 A handful of chopped fresh l
1 A squeeze or two of on juice
1 A handful of ers
6 slices of sted rye bread
4 oz (125 grams) of sliced smoked mon
1 A few crisp tuce leaves
1 A thinly slices onion
Toss the cream cheese, mustard, dill, lemon and capers into a food processor and process them for a few seconds until they're smooth. If you don't have a food processor, soften the cream cheese for a few seconds in the microwave, then mix it with everything in a small bowl. Spread the cream cheese mixture on two pieces of toasted try. Top each with a thick layer of smoked salmon, lettuce and red onion. Place one pile on top of the other then top the works with yet another slice of rye. Repeat with the remaining ingredients for the second sandwich. Cut in half - corner to corner-and pass them around.
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Baby Brie Caramelized Pepper and Onion Gourmet Pizza
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6 Servings
Pizza Italian
pizza gourmet brie appetizer lunch quick Pizza Italian
1 can (13.8 oz.) refrigerated pizza crust
1 inch strips
2 small yellow ons halved lengthwise, thinly sliced
3 tbsp. balsamic aigrette
1 tsp. wn sugar
1 1 cup roasted peppers cut in thin 2 inch strips (from 13.4 oz. jar)
1 ve oil
1 tbsp. chopped fresh me leaves
Heat oven to 400° F. Place oven rack in lowest position. Grease cookie sheet. Unroll dough on cookie sheet. Press out to 15x12-inch rectangle. Bake 8 minutes or until light golden brown. Remove from oven. Meanwhile, in medium skillet over medium heat, cook and stir onions with 2 tbsp. of the balsamic vinaigrette and the brown sugar 8 to 10 minutes or until tender. Stir in red pepper strips and remaining 1 tbsp. balsamic vinaigrette. Arrange Alouette Baby Brie over partially baked crust. Top with onion and pepper mixture. Drizzle lightly with olive oil. Bake 10 minutes or until Alouette Baby Brie is melted and crust is deep golden brown. Sprinkle with thyme leaves. Cut into 20 squares and cut squares diagonally into triangles.
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6 Servings
Pizza Italian
pizza gourmet brie appetizer lunch quick Pizza Italian
1 can (13.8 oz.) refrigerated pizza crust
1 inch strips
2 small yellow ons halved lengthwise, thinly sliced
3 tbsp. balsamic aigrette
1 tsp. wn sugar
1 1 cup roasted peppers cut in thin 2 inch strips (from 13.4 oz. jar)
1 ve oil
1 tbsp. chopped fresh me leaves
Heat oven to 400° F. Place oven rack in lowest position. Grease cookie sheet. Unroll dough on cookie sheet. Press out to 15x12-inch rectangle. Bake 8 minutes or until light golden brown. Remove from oven. Meanwhile, in medium skillet over medium heat, cook and stir onions with 2 tbsp. of the balsamic vinaigrette and the brown sugar 8 to 10 minutes or until tender. Stir in red pepper strips and remaining 1 tbsp. balsamic vinaigrette. Arrange Alouette Baby Brie over partially baked crust. Top with onion and pepper mixture. Drizzle lightly with olive oil. Bake 10 minutes or until Alouette Baby Brie is melted and crust is deep golden brown. Sprinkle with thyme leaves. Cut into 20 squares and cut squares diagonally into triangles.
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Black Bean and Corn Salad with Lime Dressing
4 Servings
Beans Mexican
Superbowl Summer Spring Picnics Fourth of July No Cook Salads Beans Mexican Fresh
1/3 cup Fresh e juice
1/2 cup ve oil
1 clove lic minced
1 tsp t
1/8 tsp Ground enne pepper
2 15 oz cans ck beans drained and rinsed
1/2 cups Frozen n kernels
1 cado peeled, pitted, diced
1 Red bel per chopped
2 large Tomates chopped
6 llions thinly sliced
1/2 cup Fresh antro chopped
1. Place lime juice, olive oil, garlic, salt and cayenne pepper in a small jar. Cover witrh a tight lid and shake until ingredients are well mixed. 2. In salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, scallions and cilantro. Shake lime dressing again and pour over the salad. Toss salad to coat ingredients. Chill for 3 hours before serving.
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Beans Mexican
Superbowl Summer Spring Picnics Fourth of July No Cook Salads Beans Mexican Fresh
1/3 cup Fresh e juice
1/2 cup ve oil
1 clove lic minced
1 tsp t
1/8 tsp Ground enne pepper
2 15 oz cans ck beans drained and rinsed
1/2 cups Frozen n kernels
1 cado peeled, pitted, diced
1 Red bel per chopped
2 large Tomates chopped
6 llions thinly sliced
1/2 cup Fresh antro chopped
1. Place lime juice, olive oil, garlic, salt and cayenne pepper in a small jar. Cover witrh a tight lid and shake until ingredients are well mixed. 2. In salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, scallions and cilantro. Shake lime dressing again and pour over the salad. Toss salad to coat ingredients. Chill for 3 hours before serving.
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Roasted Brussels Sprouts
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6 Servings
Brussels Sprouts American
Roast easy vegetable Side Dish American Brussels Sprouts Summer Bitter
1 1/2 pounds ssels sprouts
8 cups cold water
1/2 cup her salt
3 tablespoons good ve oil
3/4 teaspoon her salt; or to taste
1/2 teaspoon freshly ground ck pepper; or to taste
Pecorino Romano (optional)
Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Halve vertically any large brussel sprouts; set aside. In a very large mixing or deep container stir together the 8 cups cold water and kosher salt until salt is completely dissolved. Add Brussels sprouts to brine mixture; making sure the sprouts are completely submerged (weigh down with a plate if necessary to keep sprouts submerged). Let stand for 1 hour. Preheat oven to 400 degree F. Drain Brussels sprouts; do not rinse. Place drained sprouts in a bowl with the olive oil, salt and pepper, toss until coated. Transfer to a shallow baking dish or sheet pan large enough to hold the sprouts in a single layer. Roast, turning every 10-15 minutes, for 35-40 minutes, or until lightly browned and crisp outside and tender inside...you'll note that leaves that are loose will be especially brown and crispy...this is ideal. If desired, sprinkle with a little more salt and/or shaved romano cheese before serving. Variations: I prefer my Brussels sprouts very tender and browned...feel free to pull back on the roasting time if you like yours a bit more firm. I often add chopped shallot (3 small), which becomes soft and sweet during the roasting process. For even more yumminess, add bacon or pancetta (1/4 pound; cut into small pieces), which coats the sprouts with its tasty fat. You can also sprinkle sprouts with your best quality balsamic vinegar (about 1 tablespoon) during the last 10-15 minutes of roasting, then sprinkle with (about 1 teaspoon) more before serving. The truth is, though, all Brussels sprouts really need to shine (aside from a hot oven) are a little olive oil, salt and pepper.
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6 Servings
Brussels Sprouts American
Roast easy vegetable Side Dish American Brussels Sprouts Summer Bitter
1 1/2 pounds ssels sprouts
8 cups cold water
1/2 cup her salt
3 tablespoons good ve oil
3/4 teaspoon her salt; or to taste
1/2 teaspoon freshly ground ck pepper; or to taste
Pecorino Romano (optional)
Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Halve vertically any large brussel sprouts; set aside. In a very large mixing or deep container stir together the 8 cups cold water and kosher salt until salt is completely dissolved. Add Brussels sprouts to brine mixture; making sure the sprouts are completely submerged (weigh down with a plate if necessary to keep sprouts submerged). Let stand for 1 hour. Preheat oven to 400 degree F. Drain Brussels sprouts; do not rinse. Place drained sprouts in a bowl with the olive oil, salt and pepper, toss until coated. Transfer to a shallow baking dish or sheet pan large enough to hold the sprouts in a single layer. Roast, turning every 10-15 minutes, for 35-40 minutes, or until lightly browned and crisp outside and tender inside...you'll note that leaves that are loose will be especially brown and crispy...this is ideal. If desired, sprinkle with a little more salt and/or shaved romano cheese before serving. Variations: I prefer my Brussels sprouts very tender and browned...feel free to pull back on the roasting time if you like yours a bit more firm. I often add chopped shallot (3 small), which becomes soft and sweet during the roasting process. For even more yumminess, add bacon or pancetta (1/4 pound; cut into small pieces), which coats the sprouts with its tasty fat. You can also sprinkle sprouts with your best quality balsamic vinegar (about 1 tablespoon) during the last 10-15 minutes of roasting, then sprinkle with (about 1 teaspoon) more before serving. The truth is, though, all Brussels sprouts really need to shine (aside from a hot oven) are a little olive oil, salt and pepper.
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Poppycock
20 Servings
Popcorn Dessert
sweet nutty popcorn dessert Holiday snack Popcorn Dessert
1 cup ans (broken in half)
1 cup blanched onds
3/4 cup unpopped popn
1 1/3 cup white ar
1 cup garine
1/2 c n syrup
1/2 tsp. creme of tar
1/2 tsp. ing soda
1 tsp illa
Make 1/2 of popcorn at a time. (3/8 cup) Sort out unpopped kernels and put in oil sprayed bowl. When all is popcorn is popped, sprinkle nuts over popcorn. Heat margarine, sugar, corn syrup, creme of tartar until it begins to boil. Should take 5 minutes and be at soft ball stage. Take off heat, add vanilla, soda – mix until foamy. Pour over popcorn and nuts, mix well, spread on wax paper.
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Popcorn Dessert
sweet nutty popcorn dessert Holiday snack Popcorn Dessert
1 cup ans (broken in half)
1 cup blanched onds
3/4 cup unpopped popn
1 1/3 cup white ar
1 cup garine
1/2 c n syrup
1/2 tsp. creme of tar
1/2 tsp. ing soda
1 tsp illa
Make 1/2 of popcorn at a time. (3/8 cup) Sort out unpopped kernels and put in oil sprayed bowl. When all is popcorn is popped, sprinkle nuts over popcorn. Heat margarine, sugar, corn syrup, creme of tartar until it begins to boil. Should take 5 minutes and be at soft ball stage. Take off heat, add vanilla, soda – mix until foamy. Pour over popcorn and nuts, mix well, spread on wax paper.
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Broiled Grouper with Grain Mustard-Pineapple Vinaigrette
4 Servings
Seafood-Other Uncategorized
Seafood Apple Mustard Olive oil Rice Rice Wine Wine Seafood-Other
28 oz Grouper let; cut into
t and freshly ground
2 ts ve oil; plus
1 tb ve oil
2 ts Whole-grain or country
2 ts on mustard
1 1/2 ts Cider vinegar OR e wine
2 tb etable oil
1/3 c eapple; finely chopped
Preheat the broiler, placing the oven rack on the top rung or 3 inches below the heat source. Season the fish fillets with salt and pepper, rub them with 2 teaspoons of the olive oil, and place them, flat side down, on a broiling pan. Set them aside while you make the vinaigrette. Place the mustards in a small mixing bowl and whisk in the vinegar. Gradually add the remaining tablespoon of olive oil and the vegetable oil, whisking the entire time to make a creamy, smooth emulsion. Stir in the chopped pineapple and season the vinaigrette with salt and pepper. Set the vinaigrette aside or refrigerate it (as long as several days), bringing it to room temperature before serving. Place the fillets under the broiler and broil without turning until theyre just cooked through, 10-12 minutes. To check, place the end of a metal spatula in the thickest part of one fillet where the flesh is beginning to separate into flakes, and push it open slightly. If its done, that piece will move away from the rest of the fillet. Remove the fillets from the oven. Place the grouper on dinner plates, spoon some of the vinaigrette on the side of each fillet, and serve right away. Notes: COMMENTS: Revsin says grouper fillets with just a light coating of olive oil will turn golden brown under the broiler, unlike many other fillets that "need help in the broiler browning department." This dish takes about 30 minutes total prep and cooking time. Whole-grain mustard has a milder flavor than Dijon. Using both types tames the assertive pineapple flavor and gives the vinaigrette a delicately sweet-sour taste, she says. She prefers French mustards. Reviewed by Ann Burger and lt;http://www.charleston.net and gt; on May 6, 1998; Edited by Hanneman; converted by MC_Buster. PER SERVING: 300 cals, 15 g fat. Recipe by: GREAT FISH, QUICK by Leslie Revsin Posted to MC-Recipe Digest by Kitpath and lt;phannema and at;wizard.ucr.edu and gt; on May 06, 1998
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Seafood-Other Uncategorized
Seafood Apple Mustard Olive oil Rice Rice Wine Wine Seafood-Other
28 oz Grouper let; cut into
t and freshly ground
2 ts ve oil; plus
1 tb ve oil
2 ts Whole-grain or country
2 ts on mustard
1 1/2 ts Cider vinegar OR e wine
2 tb etable oil
1/3 c eapple; finely chopped
Preheat the broiler, placing the oven rack on the top rung or 3 inches below the heat source. Season the fish fillets with salt and pepper, rub them with 2 teaspoons of the olive oil, and place them, flat side down, on a broiling pan. Set them aside while you make the vinaigrette. Place the mustards in a small mixing bowl and whisk in the vinegar. Gradually add the remaining tablespoon of olive oil and the vegetable oil, whisking the entire time to make a creamy, smooth emulsion. Stir in the chopped pineapple and season the vinaigrette with salt and pepper. Set the vinaigrette aside or refrigerate it (as long as several days), bringing it to room temperature before serving. Place the fillets under the broiler and broil without turning until theyre just cooked through, 10-12 minutes. To check, place the end of a metal spatula in the thickest part of one fillet where the flesh is beginning to separate into flakes, and push it open slightly. If its done, that piece will move away from the rest of the fillet. Remove the fillets from the oven. Place the grouper on dinner plates, spoon some of the vinaigrette on the side of each fillet, and serve right away. Notes: COMMENTS: Revsin says grouper fillets with just a light coating of olive oil will turn golden brown under the broiler, unlike many other fillets that "need help in the broiler browning department." This dish takes about 30 minutes total prep and cooking time. Whole-grain mustard has a milder flavor than Dijon. Using both types tames the assertive pineapple flavor and gives the vinaigrette a delicately sweet-sour taste, she says. She prefers French mustards. Reviewed by Ann Burger and lt;http://www.charleston.net and gt; on May 6, 1998; Edited by Hanneman; converted by MC_Buster. PER SERVING: 300 cals, 15 g fat. Recipe by: GREAT FISH, QUICK by Leslie Revsin Posted to MC-Recipe Digest by Kitpath and lt;phannema and at;wizard.ucr.edu and gt; on May 06, 1998
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Grilled Bean Burger
8 Servings
Beans Vegetarian
Main Dish Grill Meatless Beans Vegetarian
4 cloves lic minced
1 large on finely chopped
1 tablespoon ve oil
1 medium rot shredded
1 teaspoon li powder
1 teaspoon Ground in
1 can (15 oz) Pinto ns rinsed and drained
1 can (15 oz) ck beans rinsed and drained
1 1/2 cups Quick cooking s
2 tablespoons on mustard
2 tablespoons sauce
1 tablespoon chup
1/4 teaspoon per
8 leafs tuce
8 tablespoon Salsa
In a large nonstick skillet coated with cooking spray, saute onion and garlic in oil for 2 minutes. Stir in the carrot, chili powder and cumin; cook 2 minutes longer or until carrot is tender. Remove from the heat; set aside. In a large bowl, mash the pinto beans and black beans. Stir in the oats. Add the mustard, soy sauce, ketchup, pepper and carrot mixture; mix well. Shape into eight 3-1/2-in. patties. Coat grill rack with cooking spray before starting the grill. Grill patties, covered, over medium heat for 4-5 minutes on each side or until heated through. Serve on buns with lettuce and salsa.
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Beans Vegetarian
Main Dish Grill Meatless Beans Vegetarian
4 cloves lic minced
1 large on finely chopped
1 tablespoon ve oil
1 medium rot shredded
1 teaspoon li powder
1 teaspoon Ground in
1 can (15 oz) Pinto ns rinsed and drained
1 can (15 oz) ck beans rinsed and drained
1 1/2 cups Quick cooking s
2 tablespoons on mustard
2 tablespoons sauce
1 tablespoon chup
1/4 teaspoon per
8 leafs tuce
8 tablespoon Salsa
In a large nonstick skillet coated with cooking spray, saute onion and garlic in oil for 2 minutes. Stir in the carrot, chili powder and cumin; cook 2 minutes longer or until carrot is tender. Remove from the heat; set aside. In a large bowl, mash the pinto beans and black beans. Stir in the oats. Add the mustard, soy sauce, ketchup, pepper and carrot mixture; mix well. Shape into eight 3-1/2-in. patties. Coat grill rack with cooking spray before starting the grill. Grill patties, covered, over medium heat for 4-5 minutes on each side or until heated through. Serve on buns with lettuce and salsa.
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Simple Pizza Sauce
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2 Servings
Tomatoes Italian
Sauces Pizza Simple Italian Tomatoes Side Dish Summer Fresh
1 can (12 oz) ato paste
1 can (16 oz) ato sauce
2 tablespoon lian Seasoning
1 small on diced
2 cloves lic minced
1 tablespoon ar
1 pinch t to taste
2 tablespoon ve oil
Over medium heat, saute onion in olive oil until light brown. Stir in remaining ingredients and bring to boil. Lower heat and simmer until desired thinkness.
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2 Servings
Tomatoes Italian
Sauces Pizza Simple Italian Tomatoes Side Dish Summer Fresh
1 can (12 oz) ato paste
1 can (16 oz) ato sauce
2 tablespoon lian Seasoning
1 small on diced
2 cloves lic minced
1 tablespoon ar
1 pinch t to taste
2 tablespoon ve oil
Over medium heat, saute onion in olive oil until light brown. Stir in remaining ingredients and bring to boil. Lower heat and simmer until desired thinkness.
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California Pizza Kitchen Pizza Crust
4 Servings
Uncategorized
Main dishes Olive oil Dinner
1 ts st
1/2 c Plus
1 tb Warm waterm 105-110 degrees
1 1/2 c Bread ur, or all-purpose
2 ts ar
1 ts t
1 tb ra virgin olive oil
Plus 1t for coating
Recipe By: The California Pizza Kitchen Cookbook To prepare dough: Dissolve yeast in water and set aside for 5 to 10 min.. Be sure that water is not too hot: Temps over 120 will kill the yeast. UPRIGHT ELECTRIC MIXER: Use mixing paddle attachment because batch size is too small for the dough hook. Combine all other ingredients. Add dissolved yeast. Use the lowest 2 speeds to mix dough. Mix 2-3 min. until dough is smoth and elastic. Overmixing will produce tough, rubbery dough, and friction will cause dough to rise too fast. IF USING FOOD PROCESSOR: Use dough blade.proceed as in preceeding instructions. IF MIXING BY HAND: Place dry ingredients in a 4-6 qt mixing bowl , make a well in the middle and add liquids. Use a wooden spoon to combine. Lightly oil hands and knead for 5 minutes. When done the dough should be slightly tacky. LIGHTLEY OIL THE ball and the interior of a 1 qt. glass bowl. Place dough ball in bowl and seal bowl air-tight with clear food wrap. Set aside at room temperature to rise until double in bulk: 1-1/2 - 2 hrs. The dough could be used now BUT it would be NOTHING SPECIAL! To obtain that wonderful, chewy, flavorful dough that it will later become, punch down dough, reform a nice round ball and return it to same bowl; cover again with clear plastic wrap. Place bowl in refrigerator overnight, covered airtight. About 2 hours before you are ready to assemble pizza, remove dough from fridge, use a sharp knife to divde dough into 2 equal portions. Roll smaller dough into round balls on a smoothe surface; seal any holes by pinching . Place the dough balls in a glass casserole dish, space far enough to allow each to rise until doubled in size (about 2 hrs.). They should be smooth and puffy. To stretch and form dough for pizza, sprinkle flour on smooth surface. Use a spatula to carefully remove dough ball from casserol dish . Be very careful to preserve its round shape. Flour the dough liberally. Use your hand or rolling pin to press dough down forming a flat circle about 1/2" thick. Pinch dough between your fingers around edge forming a 1/4" rim. Continue this outward stretching until you have reaached a 9" diameter pizza dough. Yields ennough dough for 2- 9" pizzas. After topping pizza transfer to pizza stone in preheated oven. The stone should be preheated at 500 degrees for 1 hour. Bake 8 to 10 min. NOTE: I was really sorry I did not double this recipe the first time I made it!!!!!! It is sooo delicious we ate more (and wanted more)! For something diffrent (and quite good) try " The Original Bbq Chicken Pizza". Posted to MM-Recipes Digest V3 #190 Date: Mon, 08 Jul 1996 23:12:15 +0000 From: Cheryl Gimenez and lt;clgimenez and at;earthlink.net and gt;
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Uncategorized
Main dishes Olive oil Dinner
1 ts st
1/2 c Plus
1 tb Warm waterm 105-110 degrees
1 1/2 c Bread ur, or all-purpose
2 ts ar
1 ts t
1 tb ra virgin olive oil
Plus 1t for coating
Recipe By: The California Pizza Kitchen Cookbook To prepare dough: Dissolve yeast in water and set aside for 5 to 10 min.. Be sure that water is not too hot: Temps over 120 will kill the yeast. UPRIGHT ELECTRIC MIXER: Use mixing paddle attachment because batch size is too small for the dough hook. Combine all other ingredients. Add dissolved yeast. Use the lowest 2 speeds to mix dough. Mix 2-3 min. until dough is smoth and elastic. Overmixing will produce tough, rubbery dough, and friction will cause dough to rise too fast. IF USING FOOD PROCESSOR: Use dough blade.proceed as in preceeding instructions. IF MIXING BY HAND: Place dry ingredients in a 4-6 qt mixing bowl , make a well in the middle and add liquids. Use a wooden spoon to combine. Lightly oil hands and knead for 5 minutes. When done the dough should be slightly tacky. LIGHTLEY OIL THE ball and the interior of a 1 qt. glass bowl. Place dough ball in bowl and seal bowl air-tight with clear food wrap. Set aside at room temperature to rise until double in bulk: 1-1/2 - 2 hrs. The dough could be used now BUT it would be NOTHING SPECIAL! To obtain that wonderful, chewy, flavorful dough that it will later become, punch down dough, reform a nice round ball and return it to same bowl; cover again with clear plastic wrap. Place bowl in refrigerator overnight, covered airtight. About 2 hours before you are ready to assemble pizza, remove dough from fridge, use a sharp knife to divde dough into 2 equal portions. Roll smaller dough into round balls on a smoothe surface; seal any holes by pinching . Place the dough balls in a glass casserole dish, space far enough to allow each to rise until doubled in size (about 2 hrs.). They should be smooth and puffy. To stretch and form dough for pizza, sprinkle flour on smooth surface. Use a spatula to carefully remove dough ball from casserol dish . Be very careful to preserve its round shape. Flour the dough liberally. Use your hand or rolling pin to press dough down forming a flat circle about 1/2" thick. Pinch dough between your fingers around edge forming a 1/4" rim. Continue this outward stretching until you have reaached a 9" diameter pizza dough. Yields ennough dough for 2- 9" pizzas. After topping pizza transfer to pizza stone in preheated oven. The stone should be preheated at 500 degrees for 1 hour. Bake 8 to 10 min. NOTE: I was really sorry I did not double this recipe the first time I made it!!!!!! It is sooo delicious we ate more (and wanted more)! For something diffrent (and quite good) try " The Original Bbq Chicken Pizza". Posted to MM-Recipes Digest V3 #190 Date: Mon, 08 Jul 1996 23:12:15 +0000 From: Cheryl Gimenez and lt;clgimenez and at;earthlink.net and gt;
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Hamachi, scallops with sauce aigre-doux and potato rosti
4 Servings
Seafood Contemporary
Technique Favorful preparation seard bake Seasonings Seafood Contemporary
2 ounces fresh yellow tail hamachi let clean
4 llops clean and abductor removed
1 Sauce.
1 cup of vegetable e
2 small red and yellow per cored and thinly sliced
1/2 cup llot confit
1 a sprig of me
1 leaf
1/3 cup ve oil
1 tbsp te wine vinegar
1/2 cup of noilly prat or reisling
ato rosti:
1 fingerling atoes
2 sprig of me
1 sprig of emary
3 roasted lic
1 clarrified ter
1/3 cup ra virgin olive oil
1 sea t
1 garnish
1 Micro ens
1 splash balsamic aigrette
for hamachi seasoned both side with salt and pepper, place in a pan rubbed with olive oil turning onces. Preheat the pan place the fish carefully sear both side 1 to 2 mins, in a medium high heat. seasoned scallops and in a very little oil sear scallops turning only once's. Sauce: sauteed peppers vegetable nage,shallots,herbs and oil for 10 mins or so until soft add in vinegar cook until almost auset. pour in noilly prat or reisling bring to boil, and let is simmer for 10mins. removed pan from heat remove all the herbs place in a food processor place the sauce in fine sieve using a rubber spatula put the sauce back in a pan and let it reduce until you reach the desired consistency. adjust seasoning to your liking. Potato rosti cut the fingerling like medallions or coins no more that 1/3 of an inch thick, in baking sheet pan place all ingredient and bake until potato are completely soft and roasted.Discard all other ingredients. in a bowl pour clarried butter and season with salt and pepper to taste. get a flat pan and and a round cutter carefully place each individual slice in to a cutter and cook potato until golden brown consistency is reach take a metal spatula to carefully remove the potato place in a paper towel to remove all the excess oil. to serve: place the potato rosti in the middle plate add the hamachi on top and scallops around the plate presentation side up. add in the sauce on top and around the plate. garnish with mirco greens drizzle with balsamic vinaigrette.
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Seafood Contemporary
Technique Favorful preparation seard bake Seasonings Seafood Contemporary
2 ounces fresh yellow tail hamachi let clean
4 llops clean and abductor removed
1 Sauce.
1 cup of vegetable e
2 small red and yellow per cored and thinly sliced
1/2 cup llot confit
1 a sprig of me
1 leaf
1/3 cup ve oil
1 tbsp te wine vinegar
1/2 cup of noilly prat or reisling
ato rosti:
1 fingerling atoes
2 sprig of me
1 sprig of emary
3 roasted lic
1 clarrified ter
1/3 cup ra virgin olive oil
1 sea t
1 garnish
1 Micro ens
1 splash balsamic aigrette
for hamachi seasoned both side with salt and pepper, place in a pan rubbed with olive oil turning onces. Preheat the pan place the fish carefully sear both side 1 to 2 mins, in a medium high heat. seasoned scallops and in a very little oil sear scallops turning only once's. Sauce: sauteed peppers vegetable nage,shallots,herbs and oil for 10 mins or so until soft add in vinegar cook until almost auset. pour in noilly prat or reisling bring to boil, and let is simmer for 10mins. removed pan from heat remove all the herbs place in a food processor place the sauce in fine sieve using a rubber spatula put the sauce back in a pan and let it reduce until you reach the desired consistency. adjust seasoning to your liking. Potato rosti cut the fingerling like medallions or coins no more that 1/3 of an inch thick, in baking sheet pan place all ingredient and bake until potato are completely soft and roasted.Discard all other ingredients. in a bowl pour clarried butter and season with salt and pepper to taste. get a flat pan and and a round cutter carefully place each individual slice in to a cutter and cook potato until golden brown consistency is reach take a metal spatula to carefully remove the potato place in a paper towel to remove all the excess oil. to serve: place the potato rosti in the middle plate add the hamachi on top and scallops around the plate presentation side up. add in the sauce on top and around the plate. garnish with mirco greens drizzle with balsamic vinaigrette.
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Basil Palmiers
30 Servings
Basil French
basil appetizer french pastry Basil French
1/3 cup packed fresh il leaves
3 cloves lic crushed
1/4 cup ve oil
1/2 lb f pastry
1 beaten
1/4 tsp ground ck pepper
Combine basil, garlic and olive oil in robot-coupe until you have a fine paste. Roll out dough into rectangle shape, roughly 15" x 12". Using a spoon or brush, spread basil mixture thinly over entire dough. Starting at the long end, roll each side evenly inward til they meet. Brush with egg wash if necessary to dough together. Slice across the roll into 1/4-inch palmiers. They should look like small scrolls. Arrange on parchment-lined sheet tray. Sprinkle with black pepper and bake until GBD. Serve warm.
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Basil French
basil appetizer french pastry Basil French
1/3 cup packed fresh il leaves
3 cloves lic crushed
1/4 cup ve oil
1/2 lb f pastry
1 beaten
1/4 tsp ground ck pepper
Combine basil, garlic and olive oil in robot-coupe until you have a fine paste. Roll out dough into rectangle shape, roughly 15" x 12". Using a spoon or brush, spread basil mixture thinly over entire dough. Starting at the long end, roll each side evenly inward til they meet. Brush with egg wash if necessary to dough together. Slice across the roll into 1/4-inch palmiers. They should look like small scrolls. Arrange on parchment-lined sheet tray. Sprinkle with black pepper and bake until GBD. Serve warm.
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Black Magic Cake
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16 Servings
Cake German
Milk Lemon Butter Coffee Egg Cakes German
1 3/4 cups All purpose ur unbleached, sifted
2 cups ar
3/4 cup oa baking
2 teaspoons ing Soda
1 teaspoon ing Powder
1 teaspoon t
2 large s
1/2 cup etable Oil
1 cup fee black, strong
1 cup termilk
1 teaspoon illa Extract
HUNDRED DOLLAR FROSTING
1/4 cup Butter or regular garine
3 ounces isweet chocolate
1 large
1 tablespoon illa
1 tablespoon on Juice
1 cup nuts chopped
2 cups Confectioners ar
Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer set at medium speed for 3 minutes. Pour batter into greased 13x9 inch baking pan. Bake in preheated 350 degree oven for 40 minutes or until the cake tests done. Cool in pan on rack. Frost with Hundred Dollar Frosting. Cut into squares. HUNDRED DOLLAR FROSTING: Combine butter and semisweet choclolate in a double boiler top. Place over hot water, stirring until melted. Remove and cool well. Add egg and stir vigorously. Stir in confectioners sugar, vanilla and lemon juice. Beat until smooth. Stir in walnuts and frost cake with icing.
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16 Servings
Cake German
Milk Lemon Butter Coffee Egg Cakes German
1 3/4 cups All purpose ur unbleached, sifted
2 cups ar
3/4 cup oa baking
2 teaspoons ing Soda
1 teaspoon ing Powder
1 teaspoon t
2 large s
1/2 cup etable Oil
1 cup fee black, strong
1 cup termilk
1 teaspoon illa Extract
HUNDRED DOLLAR FROSTING
1/4 cup Butter or regular garine
3 ounces isweet chocolate
1 large
1 tablespoon illa
1 tablespoon on Juice
1 cup nuts chopped
2 cups Confectioners ar
Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer set at medium speed for 3 minutes. Pour batter into greased 13x9 inch baking pan. Bake in preheated 350 degree oven for 40 minutes or until the cake tests done. Cool in pan on rack. Frost with Hundred Dollar Frosting. Cut into squares. HUNDRED DOLLAR FROSTING: Combine butter and semisweet choclolate in a double boiler top. Place over hot water, stirring until melted. Remove and cool well. Add egg and stir vigorously. Stir in confectioners sugar, vanilla and lemon juice. Beat until smooth. Stir in walnuts and frost cake with icing.
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Asian-style Spicy Tuna
4 Servings
Tuna Asian
asian spicy tuna grill avocado healthy Tuna Asian
4 (6 oz.) filets of a
4 tablespoons low sodium sauce
1 Nonstick olive oil or Canola oil king spray
3 tablespoons black ame seeds
1 large avacado
3 tablespoons reduced-fat onnaise
1 teaspoon li powder
1. Place the freh, raw tuna filets in a ziploc bag. Pour soy sauce into bag, allowing to coat the tuna. Let sit in refrigerator for about 30 minutes. 2. Preheat your grill or pan (if you're cooking them on the stove) to high heat. Coat the surface of the grill or pan with several sprays of nonstick cooking spray. Cook the filets 3-4 minutes on each side or until they reach desired doneness (typically, spicy tuna filets are seared and remain pink or rare in the middle, but you can cook them longer if you wish). 3. Remove from grill and dice into chunks or cubes. Mix tuna pieces with mayonnaise and chili powder. Sprinkle on black sesame seeds. 4. Chop avocado into bite-sized chunks and mix in with tuna mixure. 5. Divide into four even portions and serve in martini glasses or other glass containers.
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Tuna Asian
asian spicy tuna grill avocado healthy Tuna Asian
4 (6 oz.) filets of a
4 tablespoons low sodium sauce
1 Nonstick olive oil or Canola oil king spray
3 tablespoons black ame seeds
1 large avacado
3 tablespoons reduced-fat onnaise
1 teaspoon li powder
1. Place the freh, raw tuna filets in a ziploc bag. Pour soy sauce into bag, allowing to coat the tuna. Let sit in refrigerator for about 30 minutes. 2. Preheat your grill or pan (if you're cooking them on the stove) to high heat. Coat the surface of the grill or pan with several sprays of nonstick cooking spray. Cook the filets 3-4 minutes on each side or until they reach desired doneness (typically, spicy tuna filets are seared and remain pink or rare in the middle, but you can cook them longer if you wish). 3. Remove from grill and dice into chunks or cubes. Mix tuna pieces with mayonnaise and chili powder. Sprinkle on black sesame seeds. 4. Chop avocado into bite-sized chunks and mix in with tuna mixure. 5. Divide into four even portions and serve in martini glasses or other glass containers.
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Vanilla Nectarines
4 Servings
Nectarines American
dessert vanilla Fruit entertaining in season broiled Nectarines American
4 tarines cut in half and pitted
2 tbsp ar
1/2 tsp pure illa extract
Preheat oven to 425 degrees. Place nectarines skin-side down in a small pie plate or small baking dish. Add 1/4 cup water. In a small bowl, stir together sugar and vanilla until completely combined. Spoon the vanilla-sugar mixture into the cavity of each nectarine. Cover the pan tightly with foil and bake for 20 minutes. Uncover the pan and bake for about 15 minutes or more, or until the nectarines are tender and the juices are syrupy. (Add more water if the juices begin to scorch) Brush the nectarines with the syrup from the bottom of the dish. Serve warm or at room temperature.
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Nectarines American
dessert vanilla Fruit entertaining in season broiled Nectarines American
4 tarines cut in half and pitted
2 tbsp ar
1/2 tsp pure illa extract
Preheat oven to 425 degrees. Place nectarines skin-side down in a small pie plate or small baking dish. Add 1/4 cup water. In a small bowl, stir together sugar and vanilla until completely combined. Spoon the vanilla-sugar mixture into the cavity of each nectarine. Cover the pan tightly with foil and bake for 20 minutes. Uncover the pan and bake for about 15 minutes or more, or until the nectarines are tender and the juices are syrupy. (Add more water if the juices begin to scorch) Brush the nectarines with the syrup from the bottom of the dish. Serve warm or at room temperature.
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Fastest Cinnamon Rolls
Click here for a larger picture of Fastest Cinnamon Rolls
8 Servings
bread American
bread American
1 – For the Dough —
3/4 cup part skim ricotta cheese (or tage cheese)
1/3 cup low fat termilk
1/4 cup ar
2 oz. unsalted ter
1 tsp. illa extract
9 oz. all purpose ur (about 2 cups)
1 tablespoon ing powder
1/2 tsp. t
1/4 tsp. ing soda
1 – For the Filling —
3/4 oz. unsalted ter
2/3 cup packed wn sugar
1 1/2 teaspoon namon
1/2 tsp. ground spice
1/4 tsp. ground damom
1 – For the ze —
2 ounces carpone cheese room temperature
1/2 cup dered sugar or to taste
1 tablespoons m milk or as needed
1 tsp. illa extract
Heat the oven to 400°F. Grease the sides and bottom of a 8 or 9? baking pan with cooking spray. Combine the ricotta cheese, buttermilk, sugar, melted butter, and vanilla in food processor and process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess). The dough will be soft and moist. Dump the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth (it really only takes 4-5 times). With a rolling pin, roll the dough into a 12×15-inch rectangle. I discovered that 12×15 is exactly the size of my flexible plastic cutting board, so that’s a quick and easy way to size it. Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges. In a medium bowl, combine brown sugar and spices. Sprinkle the mixture over the buttered area of the dough and press gently into the surface. Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open. With a sharp knife, cut the roll into equal pieces (I got 8). Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don’t worry if there are small gaps. My pan was too big, so the rolls didn’t fill it up - no big deal, the outer ones leaned over a little, but it was all good. Bake until golden brown and firm to the touch, 20 to 28 minutes. Set the pan on a wire rack to cool for 5 minutes. Run a spatula around the inside edge of the pan to loosen the rolls, and transfer them to a serving plate. In a small bowl, mix the softened mascarpone cheese, powdered sugar, and vanilla to make a smooth glaze. Add milk as needed to achieve desired consistency. Spread or drizzle onto warm rolls. Let stand 10 minutes (or as long as you can stand) and serve.
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8 Servings
bread American
bread American
1 – For the Dough —
3/4 cup part skim ricotta cheese (or tage cheese)
1/3 cup low fat termilk
1/4 cup ar
2 oz. unsalted ter
1 tsp. illa extract
9 oz. all purpose ur (about 2 cups)
1 tablespoon ing powder
1/2 tsp. t
1/4 tsp. ing soda
1 – For the Filling —
3/4 oz. unsalted ter
2/3 cup packed wn sugar
1 1/2 teaspoon namon
1/2 tsp. ground spice
1/4 tsp. ground damom
1 – For the ze —
2 ounces carpone cheese room temperature
1/2 cup dered sugar or to taste
1 tablespoons m milk or as needed
1 tsp. illa extract
Heat the oven to 400°F. Grease the sides and bottom of a 8 or 9? baking pan with cooking spray. Combine the ricotta cheese, buttermilk, sugar, melted butter, and vanilla in food processor and process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess). The dough will be soft and moist. Dump the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth (it really only takes 4-5 times). With a rolling pin, roll the dough into a 12×15-inch rectangle. I discovered that 12×15 is exactly the size of my flexible plastic cutting board, so that’s a quick and easy way to size it. Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges. In a medium bowl, combine brown sugar and spices. Sprinkle the mixture over the buttered area of the dough and press gently into the surface. Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open. With a sharp knife, cut the roll into equal pieces (I got 8). Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don’t worry if there are small gaps. My pan was too big, so the rolls didn’t fill it up - no big deal, the outer ones leaned over a little, but it was all good. Bake until golden brown and firm to the touch, 20 to 28 minutes. Set the pan on a wire rack to cool for 5 minutes. Run a spatula around the inside edge of the pan to loosen the rolls, and transfer them to a serving plate. In a small bowl, mix the softened mascarpone cheese, powdered sugar, and vanilla to make a smooth glaze. Add milk as needed to achieve desired consistency. Spread or drizzle onto warm rolls. Let stand 10 minutes (or as long as you can stand) and serve.
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Quinoa, Broccoli, and Cheese Casserole
Broccoli Uncategorized
Main Dish Bake Vegetarian Broccoli Uncategorized
1 1/2 cups quinoa
1/2 medium on chopped
2 cups ccoli florets cut into bite-sized pieces
1 cup shredded reduced-fat sharp ddar cheese divided 3/4 cup and 1/4 cup
1/4 cup grated mesan cheese
1 clove lic crushed
1/2 tsp rika
salt and per to taste
1. Preheat oven to 375 degrees. 2. Wash and drain quinoa in a fine mesh strainer 2-3 times. 3. Combine quinoa with 3 cups of water in a medium saucepan. Bring to a boil, reduce heat and cook for about 15 minutes or until all the water is absorbed. 4. Meanwhile, saute onion for a few minutes, and cook broccoli in microwave for about 4 minutes. 5. Combine vegetables and spices in a mixing bowl, adding in hot, cooked quinoa, parmesan and 3/4 cup shredded cheddar cheese. 6. Mix well and press into an 8x8 baking dish, greased lightly with cooking spray or olive oil. 7. Sprinkle with remaining cheddar cheese on top. 8. Bake uncovered for 15-20 minutes, until cheese is melted on top
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Quinoa and Black Beans
Grains Uncategorized
Appetizers Picnics Vegetarian Grains Uncategorized
1 teaspoon etable oil
1 on, chopped
3 cloves lic peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable th
1 teaspoon ground cumin 1/4 teaspoon enne pepper
salt and per to taste
1 cup frozen n kernels
2 (15 ounce) cans ck beans rinsed and
ined
1/2 cup chopped fresh antro
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned. 2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes, 3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
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Salt and Pepper Watermelon
4 Servings
watermelon Canadian
dessert easy quick Summer fresh fruit company watermelon Canadian
1 Half a ermelon cut into large cubes
1 A generous splash or two of your best ve oil
1 a generous sprinkle of salt and per
Toss the watermelon with the olive oil and lots of salt and pepper.
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watermelon Canadian
dessert easy quick Summer fresh fruit company watermelon Canadian
1 Half a ermelon cut into large cubes
1 A generous splash or two of your best ve oil
1 a generous sprinkle of salt and per
Toss the watermelon with the olive oil and lots of salt and pepper.
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Spinach Dip inside a Cob Loaf
Click here for a larger picture of Spinach Dip inside a Cob Loaf
8 Servings
spinach Australian
Savory Spinach Vegetable No Cook Appetizers bread spinach Australian
1 cup r cream
1 cup onnaise (egg mayonnaise works well)
1 packet Frozen nach (use once fully defrosted)
1 packet Spring Vegetable Soup Mix (30g)
1 large on
1 large Cob bread loaf
1. Hollow out the cob loaf and cut bread into 3cm squares. 2. Bake hollow cob and bread squares in your oven for about 10-15 or until slightly crispy. Appoximately 120 °C. 3. Mix all other ingredients together in a mixing bowl (if possible do the day before). 4. Place the mixture into the hollow cob loaf and serve with bread squares. You may also consider cutting up extra bread to serve with this because the squares seem to dissappear quite quickly. Once all the bread is gone start breaking off parts from the 'bread bowl'.
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8 Servings
spinach Australian
Savory Spinach Vegetable No Cook Appetizers bread spinach Australian
1 cup r cream
1 cup onnaise (egg mayonnaise works well)
1 packet Frozen nach (use once fully defrosted)
1 packet Spring Vegetable Soup Mix (30g)
1 large on
1 large Cob bread loaf
1. Hollow out the cob loaf and cut bread into 3cm squares. 2. Bake hollow cob and bread squares in your oven for about 10-15 or until slightly crispy. Appoximately 120 °C. 3. Mix all other ingredients together in a mixing bowl (if possible do the day before). 4. Place the mixture into the hollow cob loaf and serve with bread squares. You may also consider cutting up extra bread to serve with this because the squares seem to dissappear quite quickly. Once all the bread is gone start breaking off parts from the 'bread bowl'.
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White Chocolate Banana Bread Pudding
10 Servings
Banana American
Bake Desserts Bread Banana American
4 tablespoon Unsalted ter melted
2 tablespoon Unsalted ter room temperature
4 large lightly beaten
1 1/4 cup Light wn sugar
3 cup Heavy am
1 cup k
1 teaspoon illa extract
1/2 teaspoon Ground namon
1 cup Dried rries
6 cup Day-old bread es cubed (1/2 inch)
6 ounce te chocolate chopped
2 large Ripe anas diced (1/2 inch pieces)
2 tablespoon Dark rum
2 tablespoon ana liqueur
Drunken Monkey Ice am recipe follows
colate Sauce recipe follows
Fresh t leaves for garnish
dered sugar for garnish
Preheat the oven to 350 degrees F. Brush a 14-inch oval baking dish with 2 tablespoons of butter. In a large bowl whisk together the eggs, 1 cup brown sugar, cream, and milk. Add the vanilla, cinnamon, cherries, bread, and chocolate, and stir to blend thoroughly. Set a 10-inch saute pan over medium-high heat and add the 2 tablespoons of the room temperature butter to the pan; once melted, add the diced bananas to the pan and saute for 3 minutes. Add the remaining 1/4 cup brown sugar to the pan and saute until the sugar is melted, about 2 minutes. Remove the pan from the heat and add the rum and banana liqueur to the pan. Return the pan to the heat and ignite the alcohol. Once the flames die out, fold the bananas into the bread pudding base. Stir the remaining 2 tablespoons butter into the mixture and pour into the baking dish. Bake until firm, about 1 hour. Remove from the oven and allow to cool on rack until just warm. Place a square of the pudding down on the plate, with a scoop of the Drunken Monkey Ice Cream. Drizzle the Chocolate Sauce over the ice cream and bread pudding and garnish with the mint leaves and powdered sugar. Chocolate Sauce: 1 cup heavy cream 8 ounces semisweet chocolate, chopped 2 teaspoons vanilla extract In a small, heavy saucepan, bring the cream to a bare simmer over low heat. Place the chocolate pieces in a medium bowl. Pour the cream over the chocolate and let sit for 2 minutes. Whisk in the vanilla and continue whisking until the sauce is smooth and thickened. Let the sauce cool to room temperature before serving. Yield: 1 1/2 cups Drunken Monkey Ice Cream: 2 cups milk 1 cup heavy cream 1/2 vanilla bean, cut and seeds scraped 1 cup mashed ripe banana 1/3 cup sugar 4 egg yolks 1/4 pound white chocolate, chopped 1/4 cup rum 1/2 cup crushed cashew brittle, recipe follows 3 1/2 ounces semi-sweet chocolate, about 1/2 cup 4 teaspoons vegetable oil In a 2-quart saucepan set over medium heat, add the milk, cream, vanilla bean, pod seeds and the banana. In a medium-sized bowl, combine the sugar and egg yolks and beat, using a whisk, until pale yellow and smooth. Pour about 1 cup of the milk and cream mixture into the egg yolk mixture and whisk thoroughly. Add the egg yolk mixture to the saucepan and simmer gently, stirring with a wooden spoon. Be sure to stir inside the corners of the pan. As the custard cooks, it will thicken, and be able to coat the back of a spoon. This will take about 5 minutes. Remove the custard from the heat and strain through a fine mesh sieve, into a clean non-reactive bowl. Add the white chocolate to the custard and stir to melt the chocolate. Once the chocolate is melted, pour the rum into the bowl and stir well to blend. Refrigerate the custard and allow it to chill for at least 2 hours before proceeding. Once the custard is cool, pour the ice cream base into an ice cream maker, and follow the manufacturer's instructions on how to properly freeze the custard. When the ice cream is partially frozen, add the cashew brittle to the base and continue to churn the machine. While the ice cream is churning, melt the chocolate with the vegetable oil over a double boiler. Stir the chocolate as it melts to keep it smooth. Once the chocolate is completely melted, drizzle it into the ice cream. As the hot chocolate hits the cold cream, it will cool and form into shards. Continue to churn the ice cream until it is nearly completely frozen. Remove from the machine and place in an airtight container. Freeze for at least 4 hours, and preferably overnight. Yield: 1 quart Cashew Brittle: 1 1/4 cups granulated white sugar 1/2 cup water 1/4 cup corn syrup 1-ounce butter (2 tablespoons) 1/4 pound cashews, about 1 cup 1/4 teaspoon baking powder In a saucepan combine the sugar, water and corn syrup. Set over a medium heat, and cook until the sugar turns a caramel color, and a candy thermometer inserted into the sugar registers 280 degrees F. Whisk the butter into the sugar, and remove from the heat. Stir the pan vigorously until the butter has completely dissolved and the sugar is a deep amber color. Add the cashews and baking powder to the pan and continue to stir quickly to ensure that the cashews are well distributed in the sugar. Pour the brittle onto a greased baking sheet and when cool, about 30 minutes, crack into 1/4-inch pieces using a rolling pin. Yield: 2 cups of brittle
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Banana American
Bake Desserts Bread Banana American
4 tablespoon Unsalted ter melted
2 tablespoon Unsalted ter room temperature
4 large lightly beaten
1 1/4 cup Light wn sugar
3 cup Heavy am
1 cup k
1 teaspoon illa extract
1/2 teaspoon Ground namon
1 cup Dried rries
6 cup Day-old bread es cubed (1/2 inch)
6 ounce te chocolate chopped
2 large Ripe anas diced (1/2 inch pieces)
2 tablespoon Dark rum
2 tablespoon ana liqueur
Drunken Monkey Ice am recipe follows
colate Sauce recipe follows
Fresh t leaves for garnish
dered sugar for garnish
Preheat the oven to 350 degrees F. Brush a 14-inch oval baking dish with 2 tablespoons of butter. In a large bowl whisk together the eggs, 1 cup brown sugar, cream, and milk. Add the vanilla, cinnamon, cherries, bread, and chocolate, and stir to blend thoroughly. Set a 10-inch saute pan over medium-high heat and add the 2 tablespoons of the room temperature butter to the pan; once melted, add the diced bananas to the pan and saute for 3 minutes. Add the remaining 1/4 cup brown sugar to the pan and saute until the sugar is melted, about 2 minutes. Remove the pan from the heat and add the rum and banana liqueur to the pan. Return the pan to the heat and ignite the alcohol. Once the flames die out, fold the bananas into the bread pudding base. Stir the remaining 2 tablespoons butter into the mixture and pour into the baking dish. Bake until firm, about 1 hour. Remove from the oven and allow to cool on rack until just warm. Place a square of the pudding down on the plate, with a scoop of the Drunken Monkey Ice Cream. Drizzle the Chocolate Sauce over the ice cream and bread pudding and garnish with the mint leaves and powdered sugar. Chocolate Sauce: 1 cup heavy cream 8 ounces semisweet chocolate, chopped 2 teaspoons vanilla extract In a small, heavy saucepan, bring the cream to a bare simmer over low heat. Place the chocolate pieces in a medium bowl. Pour the cream over the chocolate and let sit for 2 minutes. Whisk in the vanilla and continue whisking until the sauce is smooth and thickened. Let the sauce cool to room temperature before serving. Yield: 1 1/2 cups Drunken Monkey Ice Cream: 2 cups milk 1 cup heavy cream 1/2 vanilla bean, cut and seeds scraped 1 cup mashed ripe banana 1/3 cup sugar 4 egg yolks 1/4 pound white chocolate, chopped 1/4 cup rum 1/2 cup crushed cashew brittle, recipe follows 3 1/2 ounces semi-sweet chocolate, about 1/2 cup 4 teaspoons vegetable oil In a 2-quart saucepan set over medium heat, add the milk, cream, vanilla bean, pod seeds and the banana. In a medium-sized bowl, combine the sugar and egg yolks and beat, using a whisk, until pale yellow and smooth. Pour about 1 cup of the milk and cream mixture into the egg yolk mixture and whisk thoroughly. Add the egg yolk mixture to the saucepan and simmer gently, stirring with a wooden spoon. Be sure to stir inside the corners of the pan. As the custard cooks, it will thicken, and be able to coat the back of a spoon. This will take about 5 minutes. Remove the custard from the heat and strain through a fine mesh sieve, into a clean non-reactive bowl. Add the white chocolate to the custard and stir to melt the chocolate. Once the chocolate is melted, pour the rum into the bowl and stir well to blend. Refrigerate the custard and allow it to chill for at least 2 hours before proceeding. Once the custard is cool, pour the ice cream base into an ice cream maker, and follow the manufacturer's instructions on how to properly freeze the custard. When the ice cream is partially frozen, add the cashew brittle to the base and continue to churn the machine. While the ice cream is churning, melt the chocolate with the vegetable oil over a double boiler. Stir the chocolate as it melts to keep it smooth. Once the chocolate is completely melted, drizzle it into the ice cream. As the hot chocolate hits the cold cream, it will cool and form into shards. Continue to churn the ice cream until it is nearly completely frozen. Remove from the machine and place in an airtight container. Freeze for at least 4 hours, and preferably overnight. Yield: 1 quart Cashew Brittle: 1 1/4 cups granulated white sugar 1/2 cup water 1/4 cup corn syrup 1-ounce butter (2 tablespoons) 1/4 pound cashews, about 1 cup 1/4 teaspoon baking powder In a saucepan combine the sugar, water and corn syrup. Set over a medium heat, and cook until the sugar turns a caramel color, and a candy thermometer inserted into the sugar registers 280 degrees F. Whisk the butter into the sugar, and remove from the heat. Stir the pan vigorously until the butter has completely dissolved and the sugar is a deep amber color. Add the cashews and baking powder to the pan and continue to stir quickly to ensure that the cashews are well distributed in the sugar. Pour the brittle onto a greased baking sheet and when cool, about 30 minutes, crack into 1/4-inch pieces using a rolling pin. Yield: 2 cups of brittle
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Nana's Pork Chop Casserole
6 Servings
Pork chop American
American Pork Cream of Mushroom soup Pork chop
1 -2 Chops per person
2 - atoes per person
1 t to taste
1 per to taste
1 lic to taste
1 -Medium on chopped
1 can of am of mushroom
Preheat Oven to 350 -Season and brown chops - Slice potatoes and place in bottom of a 13 x 9 pan-season - Sprinkle onion - Spread cream of mushroom -Place browned chops on top Cover and bake for 1 hr
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Pork chop American
American Pork Cream of Mushroom soup Pork chop
1 -2 Chops per person
2 - atoes per person
1 t to taste
1 per to taste
1 lic to taste
1 -Medium on chopped
1 can of am of mushroom
Preheat Oven to 350 -Season and brown chops - Slice potatoes and place in bottom of a 13 x 9 pan-season - Sprinkle onion - Spread cream of mushroom -Place browned chops on top Cover and bake for 1 hr
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Butter Pecan Crunch
6 Servings
Unassigned Uncategorized
Chocolate Desserts Cream Butter Ham Ice cream Milk Unassigned
2 c ham cracker crumbs
1/2 c Butter or garine; melted
2 pk Instant pudding mix; illa
2 c k
1 qt Butter an ice cream; soft
8 oz Frozen pped topping; thaw
2 Heath candy bars; crushed
"Elegant but easy." - Julie Sterchi In a bowl, combine crumbs and butter. Pat into the bottom of an ungreased 13x9x2" pan. Chill. In a mixing bowl, beat pudding mixes and milk until well blended, about 1 minute. Fold in the ice cream and whipped topping. Spoon over crust. Sprinkle with crushed candy bars. Freeze. Thaw 20 minutes before serving. From: "Taste of Home" Magazine, October/November 1994 Posted by: Debbie Carlson (PHHW01A) - Prodigy From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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Unassigned Uncategorized
Chocolate Desserts Cream Butter Ham Ice cream Milk Unassigned
2 c ham cracker crumbs
1/2 c Butter or garine; melted
2 pk Instant pudding mix; illa
2 c k
1 qt Butter an ice cream; soft
8 oz Frozen pped topping; thaw
2 Heath candy bars; crushed
"Elegant but easy." - Julie Sterchi In a bowl, combine crumbs and butter. Pat into the bottom of an ungreased 13x9x2" pan. Chill. In a mixing bowl, beat pudding mixes and milk until well blended, about 1 minute. Fold in the ice cream and whipped topping. Spoon over crust. Sprinkle with crushed candy bars. Freeze. Thaw 20 minutes before serving. From: "Taste of Home" Magazine, October/November 1994 Posted by: Debbie Carlson (PHHW01A) - Prodigy From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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Strawberry No-bake Cheesecake
4 Servings
Cream Cheese American
Desserts No Cook Low Carb Atkins-Friendly Low Sugar American Cream Cheese Summer Sweet
1 pound Frozen awberries unsweetened
1/2 cup enda bulk
1/2 cup charin
1 pound am cheese
1 envelope Unflavored atin
1/2 teaspoon illa
Place strawberries in medium bowl. Thaw completely. Sprinkle sweeteners over berries; blend well with electric mixer. Don't worry about having chunks of berries; my version isn't pureed. Cover tightly and let stand in refrigerator for 2 days to allow flavors to blend. On day 3, soften cream cheese at room temperature. Remove berries from refrigerator and put in strainer or colander over small bowl. Let stand until most of juice has drained from berries. Set berries aside. Sprinkle gelatin over juice and let stand for 5 to 10 minutes, until gelatin is softened. Place juice and gelatin in microwave and heat for 1 to 2 minutes, until hot and gelatin is completely dissolved. Stir well. Beat cream cheese until smooth; add gelatin mixture to cheese, a little at a time, scraping sides of bowl and beating well after each addition. When gelatin is fully incorporated into cheese, add vanilla, scraping sides of bowl and blending well. Beat in strawberries and pour into an 8" square glass pan. Cover tightly and chill overnight before serving. Per Serving: 222 Calories; 18g Fat (70.0% calories from fat); 5g Protein; 12g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 173mg Sodium.
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Cream Cheese American
Desserts No Cook Low Carb Atkins-Friendly Low Sugar American Cream Cheese Summer Sweet
1 pound Frozen awberries unsweetened
1/2 cup enda bulk
1/2 cup charin
1 pound am cheese
1 envelope Unflavored atin
1/2 teaspoon illa
Place strawberries in medium bowl. Thaw completely. Sprinkle sweeteners over berries; blend well with electric mixer. Don't worry about having chunks of berries; my version isn't pureed. Cover tightly and let stand in refrigerator for 2 days to allow flavors to blend. On day 3, soften cream cheese at room temperature. Remove berries from refrigerator and put in strainer or colander over small bowl. Let stand until most of juice has drained from berries. Set berries aside. Sprinkle gelatin over juice and let stand for 5 to 10 minutes, until gelatin is softened. Place juice and gelatin in microwave and heat for 1 to 2 minutes, until hot and gelatin is completely dissolved. Stir well. Beat cream cheese until smooth; add gelatin mixture to cheese, a little at a time, scraping sides of bowl and beating well after each addition. When gelatin is fully incorporated into cheese, add vanilla, scraping sides of bowl and blending well. Beat in strawberries and pour into an 8" square glass pan. Cover tightly and chill overnight before serving. Per Serving: 222 Calories; 18g Fat (70.0% calories from fat); 5g Protein; 12g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 173mg Sodium.
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Shrimp and Crab Enchiladas
6 Servings
Shrimp Mexican
Shrimp Crabmeat Enchiladas Seafood Mexican
12 (12 inch) flour tillas
1 lb medium imp peeled and deveined
6 ounces bmeat
1/2 lb monterey jack cheese shredded
20 ounces green enchilada sauce
16 ounces r cream
6 en onions chopped
Directions 1. Preheat oven to 350 degrees. 2. Lay tortillas on a flat surface. Place cheese, crab, and shrimp in the middle of each (ration the ingredients so each tortilla will contain an equal amount) Make sure to set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas so that the seafood, cheese mixture is held securely inside. 3. Place rolled tortillas side by side in a 9x13 inch baking pan. 4. Pour green enchilada sauce over all the enchiladas, covering them completely. Sprinkle the remaining cheese over the enchiladas. 5. Cover and bake at 350 degrees for 30 minutes. 6. Uncover the enchiladas and cook an additional 15 minutes. 7.Serve hot, garnished with sour cream and green onions.
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Shrimp Mexican
Shrimp Crabmeat Enchiladas Seafood Mexican
12 (12 inch) flour tillas
1 lb medium imp peeled and deveined
6 ounces bmeat
1/2 lb monterey jack cheese shredded
20 ounces green enchilada sauce
16 ounces r cream
6 en onions chopped
Directions 1. Preheat oven to 350 degrees. 2. Lay tortillas on a flat surface. Place cheese, crab, and shrimp in the middle of each (ration the ingredients so each tortilla will contain an equal amount) Make sure to set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas so that the seafood, cheese mixture is held securely inside. 3. Place rolled tortillas side by side in a 9x13 inch baking pan. 4. Pour green enchilada sauce over all the enchiladas, covering them completely. Sprinkle the remaining cheese over the enchiladas. 5. Cover and bake at 350 degrees for 30 minutes. 6. Uncover the enchiladas and cook an additional 15 minutes. 7.Serve hot, garnished with sour cream and green onions.
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Rainbow Trout Almondine
1 servings
Almond Uncategorized
Curtis aike Flash2 Butter Wine White wine Lemon Milk Almond Dinner Fall
1/3 c ter
1/2 c Slivered onds
1 c k
1/2 c All purpose ur
Salt and per to taste
4 Rainbow ut fillets
1/3 c Dry te wine
retto
3 emary sprigs
2 ons; cut into wedges
In large skillet, melt butter. Add almonds. Saute until lightly browned. Remove almonds with slotted spoon to small plate. Set aside. In a shallow dish, pour milk. In another shallow dish, combine flour with salt and pepper. Dip trout first in milk, then in flour. In drippings in the same skillet, cook trout on both sides over medium high heat until lightly browned. Add wine. Heat to boiling. Transfer fillets to serving dish. Sprinkle almonds over fish. Drizzle amaretto over fish. Serve with garnish of rosemary and lemon wedges. Approximately 20 minutes. Per serving (excluding unknown items): 1888 Calories; 123g Fat (59% calories from fat); 153g Protein; 41g Carbohydrate; 572mg Cholesterol; 952 mg Sodium By Patty and lt;designwest and at;ameritech.net and gt; on Nov 9, 1998. Recipe by: FOOD IN A FLASH SHOW#FF2073 Converted by MM_Buster v2.0l.
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Almond Uncategorized
Curtis aike Flash2 Butter Wine White wine Lemon Milk Almond Dinner Fall
1/3 c ter
1/2 c Slivered onds
1 c k
1/2 c All purpose ur
Salt and per to taste
4 Rainbow ut fillets
1/3 c Dry te wine
retto
3 emary sprigs
2 ons; cut into wedges
In large skillet, melt butter. Add almonds. Saute until lightly browned. Remove almonds with slotted spoon to small plate. Set aside. In a shallow dish, pour milk. In another shallow dish, combine flour with salt and pepper. Dip trout first in milk, then in flour. In drippings in the same skillet, cook trout on both sides over medium high heat until lightly browned. Add wine. Heat to boiling. Transfer fillets to serving dish. Sprinkle almonds over fish. Drizzle amaretto over fish. Serve with garnish of rosemary and lemon wedges. Approximately 20 minutes. Per serving (excluding unknown items): 1888 Calories; 123g Fat (59% calories from fat); 153g Protein; 41g Carbohydrate; 572mg Cholesterol; 952 mg Sodium By Patty and lt;designwest and at;ameritech.net and gt; on Nov 9, 1998. Recipe by: FOOD IN A FLASH SHOW#FF2073 Converted by MM_Buster v2.0l.
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Parmesan-Mayo Chicken
6 Servings
Chicken American
Savory Cheese creamy Main Dish Chicken Parmesan American
1 lbs Boneless Skinless cken Breasts
1 cup onnaise
1 1 cup mesan cheese
1 tsp gano
Combine mayo, parmesan and oregano. Place chicken in greased oven proof dish. Spoon mixture over chicken. Bake for 45 minutes at 350 degrees or until coating begins to slightly brown.
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Chicken American
Savory Cheese creamy Main Dish Chicken Parmesan American
1 lbs Boneless Skinless cken Breasts
1 cup onnaise
1 1 cup mesan cheese
1 tsp gano
Combine mayo, parmesan and oregano. Place chicken in greased oven proof dish. Spoon mixture over chicken. Bake for 45 minutes at 350 degrees or until coating begins to slightly brown.
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Beef Enchiladas
6 Servings
Ground Beef Mexican
Main Dish Bake Spring Kid Friendly Ground Beef Mexican
1 1/2 pound und beef cooked, drained
4 ounce ddar Cheese grated
6 each Tortillias
1 can (12 oz) Enchilada Sauce Mild
1 can (12 oz) hroom Soup
1 can (12 oz) ato Soup
Brown and drain the ground beef, set aside. In a skillet combine the soups and enchilada sauce and 1/2 cup of Cheddar cheese. Heat and add the ground beef. Fill tortillas with beef mixture, add some cheddar cheese in each and place in a lasagna style pan. Pour leftover sauce over the top, add the rest of the cheddar cheese. Bake on 350 for about 20 minutes until cheese is melted.
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Ground Beef Mexican
Main Dish Bake Spring Kid Friendly Ground Beef Mexican
1 1/2 pound und beef cooked, drained
4 ounce ddar Cheese grated
6 each Tortillias
1 can (12 oz) Enchilada Sauce Mild
1 can (12 oz) hroom Soup
1 can (12 oz) ato Soup
Brown and drain the ground beef, set aside. In a skillet combine the soups and enchilada sauce and 1/2 cup of Cheddar cheese. Heat and add the ground beef. Fill tortillas with beef mixture, add some cheddar cheese in each and place in a lasagna style pan. Pour leftover sauce over the top, add the rest of the cheddar cheese. Bake on 350 for about 20 minutes until cheese is melted.
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Southwest Salsa
16 Servings
Tomatoes Mexican
Main Dish mexican chili taco Slow cook Tomatoes Mexican
4 cups ato chopped, peeled
1 cup on chopped
4 cloves lic minced
1/2 cup Sweet pepper chopped
4 apeno peppers seeded, minced
1/2 cup wine vinegar
1/4 cup Fresh antro chopped
2 tablespoon nge juice
1 tablespoon e juice
1 teaspoon Granulated ar
1 teaspoon Pickling t
1/4 cup ato paste
1. Combine tomatoes, onion, garlic, peppers, vinegar, cilantro, orange and lime juice, sugar and salt in saucepan. Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 30 minutes, or until mixture is thickened, stirring occasionally. Stir in tomato paste and cook for 2 minutes. This salsa can now be cooled and refrigerated for up to a month in a sealed jar. For longer storage, please follow canning procedure below. 2. Remove hot jars from canner and ladle salsa into jars to within 1/2 inch of rim. Process for 20 minutes for half-pint and pint jars.
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Tomatoes Mexican
Main Dish mexican chili taco Slow cook Tomatoes Mexican
4 cups ato chopped, peeled
1 cup on chopped
4 cloves lic minced
1/2 cup Sweet pepper chopped
4 apeno peppers seeded, minced
1/2 cup wine vinegar
1/4 cup Fresh antro chopped
2 tablespoon nge juice
1 tablespoon e juice
1 teaspoon Granulated ar
1 teaspoon Pickling t
1/4 cup ato paste
1. Combine tomatoes, onion, garlic, peppers, vinegar, cilantro, orange and lime juice, sugar and salt in saucepan. Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 30 minutes, or until mixture is thickened, stirring occasionally. Stir in tomato paste and cook for 2 minutes. This salsa can now be cooled and refrigerated for up to a month in a sealed jar. For longer storage, please follow canning procedure below. 2. Remove hot jars from canner and ladle salsa into jars to within 1/2 inch of rim. Process for 20 minutes for half-pint and pint jars.
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Farmhouse Ham and Vegetable Chowder
6 Servings
Ham American
slow cooker one pot Leftovers hearty Ham vegetables American
2 cans (10 oz each) cream of ery soup
2 cups diced cooked
1 package (10 oz) frozen n
1 large baking ato cut into 1/2" pieces
1 medium bell pepper diced
1/2 teaspoon dried me leaves
2 cups small ccoli florets
1/2 cup k
Combine all ingredients except broccoli and milk in slow cooker; stir to blend. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. If cooking on low, turn heat to high and stir in broccoli and milk. Cover and cook 15 minutes or until broccoli is crisp-tender.
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Ham American
slow cooker one pot Leftovers hearty Ham vegetables American
2 cans (10 oz each) cream of ery soup
2 cups diced cooked
1 package (10 oz) frozen n
1 large baking ato cut into 1/2" pieces
1 medium bell pepper diced
1/2 teaspoon dried me leaves
2 cups small ccoli florets
1/2 cup k
Combine all ingredients except broccoli and milk in slow cooker; stir to blend. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. If cooking on low, turn heat to high and stir in broccoli and milk. Cover and cook 15 minutes or until broccoli is crisp-tender.
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Carrot Cake
12 Servings
Carrots dessert
Desserts cake carrot Bake Easter Carrots dessert
2 cup All purpose ur
1 1/2 teaspoon ing soda
1 teaspoon Ground namon
1/2 teaspoon t
4 large s
2 cup Granulated ar
1 teaspoon illa
1 cup ola Oil
8 rot finely grated
8 ounce eapple drained, crushed
1 cup nut finely chopped
1/2 pound am cheese room temperature
3/4 cup Unsalted ter room temperature
2 teaspoon illa
4 cup Confectioners ar
1 cup nut coarsely chopped
1. Preheat the oven and prepare the pans Position a rack in the lower middle of the oven and preheat to 350 F. Butter two 9 " round cake layer pans. Line the pans with parchment paper. Butter the paper, sprinkle it lightly with flour, and then tap out the excess flour. 2. Mix the cake batter Sift the flour, baking soda, cinnamon, and salt through a fine-mesh sieve placed over a medium bowl. Set aside. In the bowl of a stand mixer or a large mixing bowl, combine the eggs and granulated sugar. Fit a stand mixer with a paddle attachment. Beat the mixture on medium-high speed until it thickens and the color lightens slightly, about 2 minutes. Reduce the speed to low and beat in the (1 tsp) vanilla extract. Slowly pour in the oil, mixing just until blended, about 1 minute. Add the flour mixture and mix just until no white streaks are visible. Add the carrots, pineapple, and finely chopped walnuts and mix until evenly distributed, 1-2 minutes. 3. Bake and cool the layers Pour the batter into the prepared pans, dividing it evenly and lightly smoothing the tops. Bake until the tops look evenly borwned, feel firm to the touch, and a toothpick inserted in the center comes out dry, 30-35 minutes. Using pot holders, transfer the cakes to wire racks and let cool for 20 minutes. Working with 1 pan at a time, run a thin knife along the inside of the pan. Invert a wire rack on the pan and invert together. Lift off the pan and peel off the parchment. Invert another wire rack on the cake and invert the racks together, so the cake is top side up. Lift off the top rack. Let the cake cool completely on the rack, about 45 minutes. Repeat with the second cake layer. 4. Frost and serve the cake Use the paddle attachment on a stand mixer to mix the cream cheese, butter, and vanilla extract on medium speed until smooth and creamy, about 1 minute. Reduce the speed to low and mix in the confectioners' sugar until smooth. Transfer 1 cake layer to a plate. Using an icing spatula, spread about 1/2 of the frosting evenly over the cake. Center the second layer on top. Wipe the spatula clean, then spread about 1/4 of the frosting in a thin layer over the top and sides of the cake. Wipe the spatula clean again, and spread the remaining frosting in a smooth layer over the top and sides of the cake. Wipe the spatual clean again, and spread the reamining frosting in a smooth layer over the top and sides of the cake. Top the cake with the coarsely chopped walnuts. Cut the cake into 12 wedges and serve right away.
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Carrots dessert
Desserts cake carrot Bake Easter Carrots dessert
2 cup All purpose ur
1 1/2 teaspoon ing soda
1 teaspoon Ground namon
1/2 teaspoon t
4 large s
2 cup Granulated ar
1 teaspoon illa
1 cup ola Oil
8 rot finely grated
8 ounce eapple drained, crushed
1 cup nut finely chopped
1/2 pound am cheese room temperature
3/4 cup Unsalted ter room temperature
2 teaspoon illa
4 cup Confectioners ar
1 cup nut coarsely chopped
1. Preheat the oven and prepare the pans Position a rack in the lower middle of the oven and preheat to 350 F. Butter two 9 " round cake layer pans. Line the pans with parchment paper. Butter the paper, sprinkle it lightly with flour, and then tap out the excess flour. 2. Mix the cake batter Sift the flour, baking soda, cinnamon, and salt through a fine-mesh sieve placed over a medium bowl. Set aside. In the bowl of a stand mixer or a large mixing bowl, combine the eggs and granulated sugar. Fit a stand mixer with a paddle attachment. Beat the mixture on medium-high speed until it thickens and the color lightens slightly, about 2 minutes. Reduce the speed to low and beat in the (1 tsp) vanilla extract. Slowly pour in the oil, mixing just until blended, about 1 minute. Add the flour mixture and mix just until no white streaks are visible. Add the carrots, pineapple, and finely chopped walnuts and mix until evenly distributed, 1-2 minutes. 3. Bake and cool the layers Pour the batter into the prepared pans, dividing it evenly and lightly smoothing the tops. Bake until the tops look evenly borwned, feel firm to the touch, and a toothpick inserted in the center comes out dry, 30-35 minutes. Using pot holders, transfer the cakes to wire racks and let cool for 20 minutes. Working with 1 pan at a time, run a thin knife along the inside of the pan. Invert a wire rack on the pan and invert together. Lift off the pan and peel off the parchment. Invert another wire rack on the cake and invert the racks together, so the cake is top side up. Lift off the top rack. Let the cake cool completely on the rack, about 45 minutes. Repeat with the second cake layer. 4. Frost and serve the cake Use the paddle attachment on a stand mixer to mix the cream cheese, butter, and vanilla extract on medium speed until smooth and creamy, about 1 minute. Reduce the speed to low and mix in the confectioners' sugar until smooth. Transfer 1 cake layer to a plate. Using an icing spatula, spread about 1/2 of the frosting evenly over the cake. Center the second layer on top. Wipe the spatula clean, then spread about 1/4 of the frosting in a thin layer over the top and sides of the cake. Wipe the spatula clean again, and spread the remaining frosting in a smooth layer over the top and sides of the cake. Wipe the spatual clean again, and spread the reamining frosting in a smooth layer over the top and sides of the cake. Top the cake with the coarsely chopped walnuts. Cut the cake into 12 wedges and serve right away.
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Stick Biscuits
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10 Servings
Biscuits American-South
Grill Roast Fourth of July Summer campout American-South Biscuits Snack Comforting
1 can (16 oz cuits
sliced
ey
ss cheese sliced
To make these, you need a 4 foot length of 7/8 inch wooden dowel rod (you can purchase this at any hardware store) and coals from a nice camp fire (not available at a hardware store....you have to make it yourself). Take one of the biscuits, put it on the end of the dowel rod, and stretch it evenly over the top 2 or so inches of the rod. Place the dough covered end about 6-8" away from the coals and slowly rotate the dowel rod, similar to roasting a marshmallow. Keep turning it until the dough browns evenly. When it is done, the biscuit should pull cleanly off the end of the dowel rod. Take the cooked biscuit and fill the hole with your favorite filling, such as honey and butter, ham and swiss, or apple butter. Hint: Try to rotate the biscuit pointing at the side of the fire. If the biscuit is pointing directly towards the coals, the end will brown too quick while the sides aren't finished.
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10 Servings
Biscuits American-South
Grill Roast Fourth of July Summer campout American-South Biscuits Snack Comforting
1 can (16 oz cuits
sliced
ey
ss cheese sliced
To make these, you need a 4 foot length of 7/8 inch wooden dowel rod (you can purchase this at any hardware store) and coals from a nice camp fire (not available at a hardware store....you have to make it yourself). Take one of the biscuits, put it on the end of the dowel rod, and stretch it evenly over the top 2 or so inches of the rod. Place the dough covered end about 6-8" away from the coals and slowly rotate the dowel rod, similar to roasting a marshmallow. Keep turning it until the dough browns evenly. When it is done, the biscuit should pull cleanly off the end of the dowel rod. Take the cooked biscuit and fill the hole with your favorite filling, such as honey and butter, ham and swiss, or apple butter. Hint: Try to rotate the biscuit pointing at the side of the fire. If the biscuit is pointing directly towards the coals, the end will brown too quick while the sides aren't finished.
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Salmon Burgers
4 Servings
Fish American
Main dishes Appetizers Seafood Bread Crumb Onion Salmon Green Onion Lemon American Fish Dinner
15 1/2 oz mon ; drained and flaked
2 ; beaten
1 c ad crumbs;dry divided
1/4 c Green on; chopped
2 tb on juice
1/8 ts per
1 c etable oil
In med. bowl, combine salmon, eggs, 2/3 cup bread crumbs, the scallions, lemon juice, and pepper until well-blended. Shape into 4 patties, about 3/4" thick; coat with remaining bread crumbs. Place patties on wax-paper-lined plate; chill 1 hour. In lrg. skillet, heat oil over med. heat. Add patties and cook 5 min. per side until browned; drain on paper towels. Serve with Yogurt-Cucumber Sauce. Makes 4 servings. Yogurt-Cucumber Sauce In med. bowl, combine well 1/2 cup plain low-fat yogurt, 1/4 cup chopped, pared cucumber, 1 Tbsp. fresh chopped dill and a pinch of salt and pepper. Cover and chill 30 min. before using. Makes 1 cup From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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Fish American
Main dishes Appetizers Seafood Bread Crumb Onion Salmon Green Onion Lemon American Fish Dinner
15 1/2 oz mon ; drained and flaked
2 ; beaten
1 c ad crumbs;dry divided
1/4 c Green on; chopped
2 tb on juice
1/8 ts per
1 c etable oil
In med. bowl, combine salmon, eggs, 2/3 cup bread crumbs, the scallions, lemon juice, and pepper until well-blended. Shape into 4 patties, about 3/4" thick; coat with remaining bread crumbs. Place patties on wax-paper-lined plate; chill 1 hour. In lrg. skillet, heat oil over med. heat. Add patties and cook 5 min. per side until browned; drain on paper towels. Serve with Yogurt-Cucumber Sauce. Makes 4 servings. Yogurt-Cucumber Sauce In med. bowl, combine well 1/2 cup plain low-fat yogurt, 1/4 cup chopped, pared cucumber, 1 Tbsp. fresh chopped dill and a pinch of salt and pepper. Cover and chill 30 min. before using. Makes 1 cup From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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Wild Mushroom Risotto
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8 Servings
Mushrooms Italian
Advance Saute Fall Thanksgiving Valentines Day Winter
1.5 quarts cken Stock
2 tablespoon ter
2 tablespoon ve oil
1 large on
3 cloves lic chopped
0.25 cup Porcini hrooms thinly sliced
0.5 cup Crimini hrooms thinly sliced
0.5 cup Shiitake hrooms thinly sliced
3 tablespoon sley chopped
1.5 cups te wine
3 cups orio Rice
0.75 teaspoon t
0.25 teaspoon per freshly ground
0.5 cup Heavy am
3 tablespoon ter
5 tablespoon Parmigiano Riano
In a covered stockpot, bring the stock to a boil then reduce the heat to low and simmer. In a large saucepan on medium heat, cook 2 tablespoons of butter and the olive oil until sizzling, about 2 minutes. Add the onion, stir well and cook for two minutes. Reduce the heat to low and add the garlic, stir well and cook for 4 minutes. Raise the heat to medium-high, add the mushrooms, and 1 tablespoon of the parsley and cook for 3 minutes, stiring to prevent sticking. Add the wine and deglaze. Make sure you dislodge all the brown bits that might stick to the bottom of the pan. Cook for 2 minutes. Add the rice, salt and pepper and stir until all the wine has evaporated, about 2 minutes more. Add 3 cups of the simmering stock and bring to a boil, stiring continuously for 2 minutes. Reduce the heat to a low simmer, cover the saucepan and let the rice cook 15 more minutes. Stir the risotto. Raise the heat to medium and add 1/2 cup of simmering stock, stiring well until it is all incorporated. continue adding the simmering stock 1/2 cup at a time, and stiring well until all the risotto is cooked, about 5-8 minutes. Taste the rice with each addition of the stock it is perfectly cooked when tender to the bite. Don't worry if you haven't used all the stock. Turn off the heat, optionally add cream and butter, the rest of the parsley, the cheese and 1/2 cup of remaining simmering stock. Mix well and let the risotto rest for 3 miutes. Serve on a plate or deep pasta bowls. Pair with a Pinot Grigio and a crisp Italian salad.
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8 Servings
Mushrooms Italian
Advance Saute Fall Thanksgiving Valentines Day Winter
1.5 quarts cken Stock
2 tablespoon ter
2 tablespoon ve oil
1 large on
3 cloves lic chopped
0.25 cup Porcini hrooms thinly sliced
0.5 cup Crimini hrooms thinly sliced
0.5 cup Shiitake hrooms thinly sliced
3 tablespoon sley chopped
1.5 cups te wine
3 cups orio Rice
0.75 teaspoon t
0.25 teaspoon per freshly ground
0.5 cup Heavy am
3 tablespoon ter
5 tablespoon Parmigiano Riano
In a covered stockpot, bring the stock to a boil then reduce the heat to low and simmer. In a large saucepan on medium heat, cook 2 tablespoons of butter and the olive oil until sizzling, about 2 minutes. Add the onion, stir well and cook for two minutes. Reduce the heat to low and add the garlic, stir well and cook for 4 minutes. Raise the heat to medium-high, add the mushrooms, and 1 tablespoon of the parsley and cook for 3 minutes, stiring to prevent sticking. Add the wine and deglaze. Make sure you dislodge all the brown bits that might stick to the bottom of the pan. Cook for 2 minutes. Add the rice, salt and pepper and stir until all the wine has evaporated, about 2 minutes more. Add 3 cups of the simmering stock and bring to a boil, stiring continuously for 2 minutes. Reduce the heat to a low simmer, cover the saucepan and let the rice cook 15 more minutes. Stir the risotto. Raise the heat to medium and add 1/2 cup of simmering stock, stiring well until it is all incorporated. continue adding the simmering stock 1/2 cup at a time, and stiring well until all the risotto is cooked, about 5-8 minutes. Taste the rice with each addition of the stock it is perfectly cooked when tender to the bite. Don't worry if you haven't used all the stock. Turn off the heat, optionally add cream and butter, the rest of the parsley, the cheese and 1/2 cup of remaining simmering stock. Mix well and let the risotto rest for 3 miutes. Serve on a plate or deep pasta bowls. Pair with a Pinot Grigio and a crisp Italian salad.
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Chilli Chicken with Basil and Coconut Cream
4 Servings
Chicken Thai
Chicken Thai
500 g cken Breast Fillets
2 tablespoons Ground Nut Oil
1 on Finely chopped
2 small red chillies finely chopped
250 ml shredded fresh il
2 tablespoons h sauce
1 teaspoon ground iander
1 1/2 teaspoons ar
250 ml Creamed onut
Slice Chicken into 1cm x 5cm strips Heat oil in wok, add onions and chillies, stir-fry until onion is soft Add chicken, stir-fry until chicken is tender Add Basil, coriander and sugar. Stir-fry for 1 minute Add creamed Coconut and stir until mixture is heated through Serve immediately
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Chicken Thai
Chicken Thai
500 g cken Breast Fillets
2 tablespoons Ground Nut Oil
1 on Finely chopped
2 small red chillies finely chopped
250 ml shredded fresh il
2 tablespoons h sauce
1 teaspoon ground iander
1 1/2 teaspoons ar
250 ml Creamed onut
Slice Chicken into 1cm x 5cm strips Heat oil in wok, add onions and chillies, stir-fry until onion is soft Add chicken, stir-fry until chicken is tender Add Basil, coriander and sugar. Stir-fry for 1 minute Add creamed Coconut and stir until mixture is heated through Serve immediately
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Pistachio Nut Cake From Angelett
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12 Servings
Pistachio Uncategorized
Cake Pistachio Desserts Brunch Uncategorized
1 package Yellow Cake Mix
1 package tachio Pudding instant
3 s
1 cup Oil
1 cup Club Soda
1 Nuts, Walnuts, tachio nuts or your choice
ICING
3 cups k
2 packages Dream p
2 packages tachio Pudding instant
1/2 cup Additional Nuts if desired
Preheat oven to 350 degrees, Grease and flour a bundt pan. Blend all cake ingredients except nuts well. Beat for a couple minutes, add nuts; mix well. Pour batter into prepared bundt pan. Bake for 50 to 60 minutes. Cool 15 minutes; remove from pan, cool on rack. Split cake into 2 layers. Spread, frosting between each layer. I then frost the outside of the cake and garnish with more nuts. If you want a 3 layer cake and to be able to frost the layers and the outside I use 3 packages of Dream Whip, 3 packages of Pistachio Pudding adn 4 1/2 cups of millk. We like a lot of frosting.
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12 Servings
Pistachio Uncategorized
Cake Pistachio Desserts Brunch Uncategorized
1 package Yellow Cake Mix
1 package tachio Pudding instant
3 s
1 cup Oil
1 cup Club Soda
1 Nuts, Walnuts, tachio nuts or your choice
ICING
3 cups k
2 packages Dream p
2 packages tachio Pudding instant
1/2 cup Additional Nuts if desired
Preheat oven to 350 degrees, Grease and flour a bundt pan. Blend all cake ingredients except nuts well. Beat for a couple minutes, add nuts; mix well. Pour batter into prepared bundt pan. Bake for 50 to 60 minutes. Cool 15 minutes; remove from pan, cool on rack. Split cake into 2 layers. Spread, frosting between each layer. I then frost the outside of the cake and garnish with more nuts. If you want a 3 layer cake and to be able to frost the layers and the outside I use 3 packages of Dream Whip, 3 packages of Pistachio Pudding adn 4 1/2 cups of millk. We like a lot of frosting.
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Creamy Chocolate Smoothie
4 Servings
Milk American
smoothie chocolate shakes drinks deserts icecream Milk American
2 1/2 cups of k
1 small pieces
3 tablespoons of Jiff Creamy nut Butter
2/3 cups of natural illa ice ccream
1 as much colate syrup as you want
Mix all of the stuff in the blender for about 1-2 minutes or until it is creamy. Then, add more chocolate syrup if you think that you need it. FINALLY YOU CAN ENJOY IT!!!
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Milk American
smoothie chocolate shakes drinks deserts icecream Milk American
2 1/2 cups of k
1 small pieces
3 tablespoons of Jiff Creamy nut Butter
2/3 cups of natural illa ice ccream
1 as much colate syrup as you want
Mix all of the stuff in the blender for about 1-2 minutes or until it is creamy. Then, add more chocolate syrup if you think that you need it. FINALLY YOU CAN ENJOY IT!!!
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Creamy Banana Chocolate Smoothie
4 Servings
Milk American
smoothie chocolate shakes drinks deserts icecream Milk American
2 1/2 cups of k
1 frozen ana
3 tablespoons of Jiff creamy nut butter
2/3 cups of natural illa icecream
1 You can have as much colate syrup in it as you
Blend it all together for about 1-2 minutes. Then, you can eat it!
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Milk American
smoothie chocolate shakes drinks deserts icecream Milk American
2 1/2 cups of k
1 frozen ana
3 tablespoons of Jiff creamy nut butter
2/3 cups of natural illa icecream
1 You can have as much colate syrup in it as you
Blend it all together for about 1-2 minutes. Then, you can eat it!
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Carey's Honey Corn Bread
60 Servings
Corn American-South
Winter Thanksgiving Picnics Quick Bake corn bread Bread Corn American-South
6 cups -purpose flour
5 cups nmeal
1 cups granulated ar
1/2 cup ing powder
2 1/3 teaspoons t
3/4 cup ey
1 1/4 cups Unsalted ter melted
5 cups termilk
5 s
Stir together flour, cornmeal, sugar, baking powder, and salt in a large bowl. Make well in center. In a separate bowl, beat egg until frothy. Mix in melted butter, honey, and buttermilk. Pour into well and mix only until moistened. Batter will be lumpy. Fill greased muffin cups 3/4 full. Bake in 350 Degrees F oven for 20-25 minutes, then remove. * Note: Bread products are done when either an inserted toothpick comes out clean and dry or they begin to pull away from thesides.*
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Corn American-South
Winter Thanksgiving Picnics Quick Bake corn bread Bread Corn American-South
6 cups -purpose flour
5 cups nmeal
1 cups granulated ar
1/2 cup ing powder
2 1/3 teaspoons t
3/4 cup ey
1 1/4 cups Unsalted ter melted
5 cups termilk
5 s
Stir together flour, cornmeal, sugar, baking powder, and salt in a large bowl. Make well in center. In a separate bowl, beat egg until frothy. Mix in melted butter, honey, and buttermilk. Pour into well and mix only until moistened. Batter will be lumpy. Fill greased muffin cups 3/4 full. Bake in 350 Degrees F oven for 20-25 minutes, then remove. * Note: Bread products are done when either an inserted toothpick comes out clean and dry or they begin to pull away from thesides.*
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Careys Homemade Baked Macaroni and Cheese
6 Servings
Pasta American
Winter Quick Bake Pasta cheese Side Dish American
2 cups elbow macaroni uncooked
1/2 cup ter (1-stick)
1/4 cup -purpose flour
1/2 teaspoon t
1/4 teaspoon per
1/4 teaspoon dry tard
1/8 teaspoon enne pepper or to taste (optional)
1/4 teaspoon cestershire sauce
2 cups Half-and-half am
1/2 cup am cheese softened
2 cups sharp ddar cheese (8-ounces), grated
1 cup Smoked da grated
1/2 tsp lic minced fine
1/2 tsp on powder /granulated
1. Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. 2. While macaroni is cooking, melt butter in a heavy-bottomed 3-quart saucepan over low heat. Whisk in flour, salt, pepper, mustard, cayenne and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. 3. Remove from heat, stir in cream, garlic, onion powder. Heat to boiling, stirring constantly. Boil for 1 minute, stirring constantly. 4. Remove from heat, stir in both cheeses, cream cheese and cook, stirring occasionaly, until cheese is melted. 5. Drain macaroni and gently stir into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered until bubbly, about 25 to 30 minutes. Remove from oven and rest for five minutes before serving. ENJOY!!
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Pasta American
Winter Quick Bake Pasta cheese Side Dish American
2 cups elbow macaroni uncooked
1/2 cup ter (1-stick)
1/4 cup -purpose flour
1/2 teaspoon t
1/4 teaspoon per
1/4 teaspoon dry tard
1/8 teaspoon enne pepper or to taste (optional)
1/4 teaspoon cestershire sauce
2 cups Half-and-half am
1/2 cup am cheese softened
2 cups sharp ddar cheese (8-ounces), grated
1 cup Smoked da grated
1/2 tsp lic minced fine
1/2 tsp on powder /granulated
1. Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. 2. While macaroni is cooking, melt butter in a heavy-bottomed 3-quart saucepan over low heat. Whisk in flour, salt, pepper, mustard, cayenne and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. 3. Remove from heat, stir in cream, garlic, onion powder. Heat to boiling, stirring constantly. Boil for 1 minute, stirring constantly. 4. Remove from heat, stir in both cheeses, cream cheese and cook, stirring occasionaly, until cheese is melted. 5. Drain macaroni and gently stir into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered until bubbly, about 25 to 30 minutes. Remove from oven and rest for five minutes before serving. ENJOY!!
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Easy Sesame Green Beans
4 Servings
Green Beans Asian
green beans sesame Side Dish roasting easy Quick Green Beans Asian
1 lb. green ns trimmed
1 tsp ve oil
2 tsp ame seeds
1 salt and freshly und pepper to taste
Preheat oven to 450 degrees. On a baking sheet with sides, toss beans with oil, then spread the beans out in a single layer. Roast the beans for about 12 minutes, stirring once, or until wrinkled, brown and tender. In a small dry skillet over medium heat, stir sesame seeds until fragrant and toasted, about 1 minute. Crush the seeds lightly and toss with the beans. Season with salt and pepper.
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Green Beans Asian
green beans sesame Side Dish roasting easy Quick Green Beans Asian
1 lb. green ns trimmed
1 tsp ve oil
2 tsp ame seeds
1 salt and freshly und pepper to taste
Preheat oven to 450 degrees. On a baking sheet with sides, toss beans with oil, then spread the beans out in a single layer. Roast the beans for about 12 minutes, stirring once, or until wrinkled, brown and tender. In a small dry skillet over medium heat, stir sesame seeds until fragrant and toasted, about 1 minute. Crush the seeds lightly and toss with the beans. Season with salt and pepper.
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Texas 95 Stew
4 Servings
Sausage German
Sausage Beer Stew Texas Soups Country German
1/4 c ve Oil
1/2 Purple on Julienned
1 cloves Minced lic
4 links Elgin sage sliced 1/2" thick
5 stalks aragus (Frozen) sliced 1" sections
4 tablespoon ur
1 bottle Shiner Bock
4 tablespoon Brown tard (To taste)
2 cups Warm k
**Eyeball all the ingredients. I don't measure stuff, so if it doesn't look right, it probably isn't** I cooked this in a big cast iron stew pot, which definitely added to the flavor. If you just have a skillet, just cook as much as you can in it and then transfer it into something bigger. Heat the Olive Oil and saute the Onions and Garlic till they just start to turn translucent. Toss in the sliced Sausage, wait a few minutes, and then add the Asparagus. Cook until the sausage turns a nice brown and the onions have caramelized just a little bit. Dredge in Flour. Add the Beer and boil all the alcohol out of it. Don't worry, there's 5 more in the six pack. Turn the heat down so it's not actively boiling but it's still hot. Add the mustard, mix it up nice and good. Add the warmed Milk slowly.
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Sausage German
Sausage Beer Stew Texas Soups Country German
1/4 c ve Oil
1/2 Purple on Julienned
1 cloves Minced lic
4 links Elgin sage sliced 1/2" thick
5 stalks aragus (Frozen) sliced 1" sections
4 tablespoon ur
1 bottle Shiner Bock
4 tablespoon Brown tard (To taste)
2 cups Warm k
**Eyeball all the ingredients. I don't measure stuff, so if it doesn't look right, it probably isn't** I cooked this in a big cast iron stew pot, which definitely added to the flavor. If you just have a skillet, just cook as much as you can in it and then transfer it into something bigger. Heat the Olive Oil and saute the Onions and Garlic till they just start to turn translucent. Toss in the sliced Sausage, wait a few minutes, and then add the Asparagus. Cook until the sausage turns a nice brown and the onions have caramelized just a little bit. Dredge in Flour. Add the Beer and boil all the alcohol out of it. Don't worry, there's 5 more in the six pack. Turn the heat down so it's not actively boiling but it's still hot. Add the mustard, mix it up nice and good. Add the warmed Milk slowly.
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Apple-Sweet Potato Puffs
10 Servings
Sweet Potato American
Sweet Potato Apple Side Dish Thanksgiving Vegetable Sweet American
4 large les cored and peeled
.25 cup garine
1 cup lesauce
3 cups et potatoes mashed
1.5 tsp namon
.5 tsp t
1 beaten
Cut each apple into three thick crosswise slices. In skillet, melt margarine. Brown apple rings on both sides (rings should still be firm). Mix together remaining ingredients. Place apple rings on greased baking sheet. Spread mixture on top of apple rings. Bake in 350 degree oven, 15 minutes.
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Sweet Potato American
Sweet Potato Apple Side Dish Thanksgiving Vegetable Sweet American
4 large les cored and peeled
.25 cup garine
1 cup lesauce
3 cups et potatoes mashed
1.5 tsp namon
.5 tsp t
1 beaten
Cut each apple into three thick crosswise slices. In skillet, melt margarine. Brown apple rings on both sides (rings should still be firm). Mix together remaining ingredients. Place apple rings on greased baking sheet. Spread mixture on top of apple rings. Bake in 350 degree oven, 15 minutes.
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Tomato Salsa
Fresh tomatoes, onion and jalapeno are seasoned with garlic, red wine vinegar and fresh lime juice to create this tasty salsa.
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Savory Stewed Potatoes
Onions, green and red peppers and a savory bouillon broth add great flavor to this healthy baked potato dish.
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Italian Sausage Broils
English muffins provide the base for Italian sausage in tomato sauce and mozzarella cheese.
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No Crust Taco Pie
Ground beef is perfectly seasoned with onion and taco mix to form a great base. The biscuit topping finished off with tomatoes and cheese really puts this casserole over the top.
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Chicken Chutney Skillet Saute
This simple one pan chicken dish has a homemade chutney that is flavored with curry powder, green grapes, dried fruit, mustard seed and lemon juice.
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Easy Chicken Thighs
These easy chicken thighs have a sauce that is prepared with cream of mushroom soup, chicken noodle soup, garlic and onion. Just bake and serve.
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Raspberry Onion Salad with Orange Herb Dressing
This vegetable rich salad is healthy and very low in carbs. The garlic paste and rice vinegar come together nicely for a zesty dressing.
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Holiday Angel Pudding
This delicious pudding dessert has a layer of homemade walnut and date cake crumbled and topped with marshmallow and homemade whipped cream.
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Tacoless Pepper Taco
Have a taco without the carbs and without staying hungry. This shell-less taco fills you up while tempting your tongue with an array of herbs and spices.
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Bagel Treats
This simple treat is made by topping bagels with a drizzle of flavored milk, peanut butter or butter and brown sugar and then toasting to perfection.
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Easy Chicken Salad for Two
Canned chicken white meat is flavored with ranch dressing mix and seasoned salt, moistened with olive oil mayo, and served on lettuce leaves.
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Green Chile Veggie Enchiladas
These delicious enchiladas are filled with corn, cheese and chiles. The green salsa sauce adds the perfect amount of zest and they are baked perfectly.
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Great Pot Roast
A boneless beef pot roast is sprinkled with Italian dressing mix and au jus gravy mix, then cooked in the crock pot with potatoes and carrots.
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Easy Chicken-Noodle Soup
Cut-up chicken is cooked and the meat is removed, chopped, and cooked with potatoes, carrots, wide egg noodles and seasonings.
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Slow Cooker Cranberry Chicken
This simple dish is prepared in the crock pot and is a sure way to change up dinner. The sauce is made of cranberry sauce, onion soup mix and tapioca.
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Chocolate Almond Cake Lollies
Almond cake is mixed with frosting to make a lollie pop and then dipped into chocolate for this new treat. Try these for your next special event.
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Best Darn Barbeque
This barbecued pork is slow cooked all day with root beer, shredded and covered in your favorite barbecue sauce.
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