Crisp rice cereal, rolled oats, chocolate chips, coconut and chopped nuts come together to make this hearty and delicious cookie.
HYPERLINK "http://fusion.google.com/add?source=atgs&feedurl=http://feeds2.feedburner.com/betterrecipes/ahWN"Add to Google
_____
HYPERLINK \l "BM_1"Chips and More Cookies
HYPERLINK \l "BM_2"Chocolate Peanut Blowouts
HYPERLINK \l "BM_3"Macadamia Nut and White Chocolate Chip Cookie
HYPERLINK "http://dessert.betterrecipes.com/chips-and-more-cookies.html"target="_blank"> VIEW THE RECEIPT
Blueberry Muffins
Click here for a larger picture of Blueberry Muffins
12 Servings
Blueberry American
Low Sugar Bake Liked Breakfast Bread Weight Watchers American Blueberry Summer Buttery
1 cup All purpose ur (blend with 1 cup ww flour below)
1 cup Whole-wheat ur
4 tablespoon ar substitute (blend with 4 tablespoon sugar below)
4 tbs ar
1 tablespoon ing powder
1/2 teaspoon on Rind
1 cup Skim k
1/4 cup Egg white Eggbeaters Brand used
1/4 cup ter melted
3/4 cup eberries fresh
1/4 cup Whole-wheat ur (blend with 1/4 cup all purpose, below)
1/4 cup All purpose ur
1/4 cup ar (blend with 3 tablespoon sugar subsitute below)
3 tablespoon ar substitute
1/4 cup ter melted
1. In a large bowl, combine flour, sugar, baking powder, and lemon peel; set aside. 2. In a medium bowl, combine milk, Egg Beaters and melted butter. 3. Stir into flour mixture just until moistened; gently stir in blueberries. 4. Spoon batter into 12, 2 inch muffin pan cups. Sprinkle crumb topping over muffins. Bake at 400 degrees for 15 to 18 minutes or until lightly browned. Crumb Topping: In a small bowl, combine cup flour blend and cup sugar blend. With a pasty blender, cut in 1/4 cup butter till mixture resembles course crumbs.
VIEW THE RECEIPT
12 Servings
Blueberry American
Low Sugar Bake Liked Breakfast Bread Weight Watchers American Blueberry Summer Buttery
1 cup All purpose ur (blend with 1 cup ww flour below)
1 cup Whole-wheat ur
4 tablespoon ar substitute (blend with 4 tablespoon sugar below)
4 tbs ar
1 tablespoon ing powder
1/2 teaspoon on Rind
1 cup Skim k
1/4 cup Egg white Eggbeaters Brand used
1/4 cup ter melted
3/4 cup eberries fresh
1/4 cup Whole-wheat ur (blend with 1/4 cup all purpose, below)
1/4 cup All purpose ur
1/4 cup ar (blend with 3 tablespoon sugar subsitute below)
3 tablespoon ar substitute
1/4 cup ter melted
1. In a large bowl, combine flour, sugar, baking powder, and lemon peel; set aside. 2. In a medium bowl, combine milk, Egg Beaters and melted butter. 3. Stir into flour mixture just until moistened; gently stir in blueberries. 4. Spoon batter into 12, 2 inch muffin pan cups. Sprinkle crumb topping over muffins. Bake at 400 degrees for 15 to 18 minutes or until lightly browned. Crumb Topping: In a small bowl, combine cup flour blend and cup sugar blend. With a pasty blender, cut in 1/4 cup butter till mixture resembles course crumbs.
VIEW THE RECEIPT
Orange-sesame-cilantro Dressing
Click here for a larger picture of Orange-sesame-cilantro Dressing
31 cup
Orange Juice Asian
Vegan Meatless Winter Thanksgiving Superbowl Summer Spring Picnics Fall No Cook Marinade Dinner party Chicken Caribbean Asian Side Dish Salads Condiments Orange Juice
3/4 cup fresh nge juice Juice of 1 1/2 large orange
2 tablespoons low-sodium sauce
2 teaspoons dark ame oil
1 tablespoon peeled minced fresh ger
1 teaspoon grated fresh nge zest
1 lic clove minced
1/4 teaspoon red-per flakes
1 tablespoon minced antro
Just blend all these ingredients and chill for cold salads, or use immediately over some rice. I use this with my New Indonesian Rice Salad.
VIEW THE RECEIPT
31 cup
Orange Juice Asian
Vegan Meatless Winter Thanksgiving Superbowl Summer Spring Picnics Fall No Cook Marinade Dinner party Chicken Caribbean Asian Side Dish Salads Condiments Orange Juice
3/4 cup fresh nge juice Juice of 1 1/2 large orange
2 tablespoons low-sodium sauce
2 teaspoons dark ame oil
1 tablespoon peeled minced fresh ger
1 teaspoon grated fresh nge zest
1 lic clove minced
1/4 teaspoon red-per flakes
1 tablespoon minced antro
Just blend all these ingredients and chill for cold salads, or use immediately over some rice. I use this with my New Indonesian Rice Salad.
VIEW THE RECEIPT
New Indonesian Rice Salad with Orange-sesame-cilantro Dressing
Click here for a larger picture of New Indonesian Rice Salad with Orange-sesame-cilantro Dressing
6 Servings
Rice Asian
Winter Summer Spring Picnics Fourth of July Fall Marinade Lunch Get to gethers Dinner party Company Caribbean Asian Side Dish Salads Brunch Rice
1 cup Jasime long-grain e
1 can (4 ounces) crushed eapple
1/4 cup dry-roasted hews or peanuts or mixed chopped
1/3 cup sins
3 en onions thinly sliced
1 small green or bell pepper diced small
1 ery rib cut in half down its length and thinly sliced
1 tablespoon minced antro
1/4 teaspoon pepper flakes
DRESSING
1/2 cup fresh nge juice
2 tablespoons low-sodium sauce
2 teaspoons dark ame oil
1 tablespoon peeled minced fresh ger
1 teaspoon grated fresh nge zest
1 lic clove minced
1/4 teaspoon red-per flakes
1 tablespoon minced antro
Place the 1 cup of uncooked rice in a medium-size saucepan with 2 cups of water. Bring to a boil. Cover the pan, lower heat to a simmer and cook for 20 minutes. Place the cooked rice in a bowl to cool. When the rice is at room temperature, add the drained pineapple, cashews, raisins, green onions, red or green bell peppers, celery, and cilantro. In a container, combine the dressing ingredients and shake to mix. If serving immediately, drizzle all of the dressing over the salad. If the salad is to be served later, use only half of the dressing until ready to serve, and then at the last minute add the other half and stir to coat evenly (the rice will absorb the dressing). Top with the red pepper flakes when just about to serve This dish can be served at room temperature or chilled. Makes 6 servings.
VIEW THE RECEIPT
6 Servings
Rice Asian
Winter Summer Spring Picnics Fourth of July Fall Marinade Lunch Get to gethers Dinner party Company Caribbean Asian Side Dish Salads Brunch Rice
1 cup Jasime long-grain e
1 can (4 ounces) crushed eapple
1/4 cup dry-roasted hews or peanuts or mixed chopped
1/3 cup sins
3 en onions thinly sliced
1 small green or bell pepper diced small
1 ery rib cut in half down its length and thinly sliced
1 tablespoon minced antro
1/4 teaspoon pepper flakes
DRESSING
1/2 cup fresh nge juice
2 tablespoons low-sodium sauce
2 teaspoons dark ame oil
1 tablespoon peeled minced fresh ger
1 teaspoon grated fresh nge zest
1 lic clove minced
1/4 teaspoon red-per flakes
1 tablespoon minced antro
Place the 1 cup of uncooked rice in a medium-size saucepan with 2 cups of water. Bring to a boil. Cover the pan, lower heat to a simmer and cook for 20 minutes. Place the cooked rice in a bowl to cool. When the rice is at room temperature, add the drained pineapple, cashews, raisins, green onions, red or green bell peppers, celery, and cilantro. In a container, combine the dressing ingredients and shake to mix. If serving immediately, drizzle all of the dressing over the salad. If the salad is to be served later, use only half of the dressing until ready to serve, and then at the last minute add the other half and stir to coat evenly (the rice will absorb the dressing). Top with the red pepper flakes when just about to serve This dish can be served at room temperature or chilled. Makes 6 servings.
VIEW THE RECEIPT
Oh So Cheesy Spaghetti Casserole
6 Servings
pasta american/italian
Beef Pasta Kid Friendly Casserole Comfort Food Cheese pasta american/italian
250 g spaghetti
1 lb und beef lean or extra lean
1 on chopped
1 1 10 oz can condensed cream of cken soup
1 1 10 oz can condensed ato soup
1/2 cup water
1 tsp soned salt
1/8 tsp per to taste
2 1/4 cups ddar cheese grated; divided
1/2 cup italian style ad crumbs
2 tbsp butter or garine melted
Cook spaghetti in boiling, salted water until tender but firm. Drain. Scramble fry ground beef and onion in large non-stick frying pan until no pink remains. Add soups, water, seasoned salt and pepper. Simmer uncovered for 10 min. Add 2 cups of cheese and stir until melted. Mix with pasta. Pour into a greased 2 1/2 quart casserole dish. Melt butter or margarine and combine with bread crumbs. Add remaining 1/4 cup cheese and sprinkle over casserole. Bake uncovered in a 350 degree oven for 25 - 30 min.
VIEW THE RECEIPT
pasta american/italian
Beef Pasta Kid Friendly Casserole Comfort Food Cheese pasta american/italian
250 g spaghetti
1 lb und beef lean or extra lean
1 on chopped
1 1 10 oz can condensed cream of cken soup
1 1 10 oz can condensed ato soup
1/2 cup water
1 tsp soned salt
1/8 tsp per to taste
2 1/4 cups ddar cheese grated; divided
1/2 cup italian style ad crumbs
2 tbsp butter or garine melted
Cook spaghetti in boiling, salted water until tender but firm. Drain. Scramble fry ground beef and onion in large non-stick frying pan until no pink remains. Add soups, water, seasoned salt and pepper. Simmer uncovered for 10 min. Add 2 cups of cheese and stir until melted. Mix with pasta. Pour into a greased 2 1/2 quart casserole dish. Melt butter or margarine and combine with bread crumbs. Add remaining 1/4 cup cheese and sprinkle over casserole. Bake uncovered in a 350 degree oven for 25 - 30 min.
VIEW THE RECEIPT
Ham Croquettes with Cheese Sauce
4 Servings
Ham American
Main Dish fRIED LEFTOVERS Ham American
3 tblspoons ter or Marg
2 tsp Prepared tard
2 cups Ham ced
1 apeno peppers minced
1/2 cup Onion ced
1/4 cup ur
1 1/2 cups k
1 tbs sley
1 tblspoons rry
1 cup ad Crumbs
2 s
1 tblspoons Water
Add per to taste
For Cheese Sauce
2 tabls ter or Marg
2 tbls ur
t and peper to taste
1 1/4 cup k
3/4 cup ddar Cheese
In a medium saucepan melt butter, saute onions and pepper, add black pepper Sprinkle flour over onions to make a rue; add milk, sherry, mustard and parsley, whisk until smooth Chop ham in food processor as though you were making ham salad Add ham and stir; remove from stove to a bowl and refridgerate for at least one hour. Remove and make patties; mix eggs and water together in a bowl. Dip patties in egg mixture and then in breadcrumbs. Cook in Fry Daddy for 8-10 minutes, Or in a frying pan with enough Crisco oil to come up to half way on the patty. Cook 5-7 minutes per side. Drain on paper towels FOR CHEESES SAUCE Melt butter, stir in flour. Add milk all at once, cook and stir until smooth and bubbly. Cook and stir 2 minutes more, Stir in cheese until melted.
VIEW THE RECEIPT
Ham American
Main Dish fRIED LEFTOVERS Ham American
3 tblspoons ter or Marg
2 tsp Prepared tard
2 cups Ham ced
1 apeno peppers minced
1/2 cup Onion ced
1/4 cup ur
1 1/2 cups k
1 tbs sley
1 tblspoons rry
1 cup ad Crumbs
2 s
1 tblspoons Water
Add per to taste
For Cheese Sauce
2 tabls ter or Marg
2 tbls ur
t and peper to taste
1 1/4 cup k
3/4 cup ddar Cheese
In a medium saucepan melt butter, saute onions and pepper, add black pepper Sprinkle flour over onions to make a rue; add milk, sherry, mustard and parsley, whisk until smooth Chop ham in food processor as though you were making ham salad Add ham and stir; remove from stove to a bowl and refridgerate for at least one hour. Remove and make patties; mix eggs and water together in a bowl. Dip patties in egg mixture and then in breadcrumbs. Cook in Fry Daddy for 8-10 minutes, Or in a frying pan with enough Crisco oil to come up to half way on the patty. Cook 5-7 minutes per side. Drain on paper towels FOR CHEESES SAUCE Melt butter, stir in flour. Add milk all at once, cook and stir until smooth and bubbly. Cook and stir 2 minutes more, Stir in cheese until melted.
VIEW THE RECEIPT
Cordon Bleu Italian Style
4 Servings
Chicken Italian
Main Dish CHEESE HAM Chicken Italian
1 1/2 lbs Boneless cken Breast
1/4 lb Provalone Cheese
1/2 lbs Deli ey Ham
2 s
1 tblspoons Water
1 cup cken Stock
1/4 cup on Juice
3 tblspoons Fresh sley
1/4 cup Heavy am
2 tblspoons ter
2 tablespoon garine
2 tblspoons ve oil
Flour, salt and per
Fillet and/or pound chicken to 1/2" thick. Salt and pepper. Have even amount of cutlets because you will be assembling them like a sandwich. Whisk eggs and water in a shallow bowl. Add flour to a large platter. Dredge chicken in flour, dip into egg and back into flour. Let cutlets dry on wire rack for 10 minutes or so. Heat margarine and olive oil to med/high heat. Add cutlets.. No more than four at a time. Add more margarine and olive oil as needed to maintain the starting amount. Brown on both sides about 7 minutes on each side or until it is nicely browned. Assemble chicken as follows: Cutlet, 3 slices of cheese, 3 or 4 slices of ham, however much you prefer, top with 1 slice cheese and one cutlet. Continue assembling until all cutlets are used. Put in a cassarole dish and bake at 325 for for 30 minutes or until cheese is nicely melted. FOR SAUCE In same pan you cooked the chicken. Drain off enough oil/margarine so only 2 tablespoons remain. Add 2 Tablespoons of butter. Melt, add chicken stock, parsley, and lemon juice. Cook down to 3 tablespoons add cream and stir. Remove from heat and drizzle over chicken when it is done.
VIEW THE RECEIPT
Chicken Italian
Main Dish CHEESE HAM Chicken Italian
1 1/2 lbs Boneless cken Breast
1/4 lb Provalone Cheese
1/2 lbs Deli ey Ham
2 s
1 tblspoons Water
1 cup cken Stock
1/4 cup on Juice
3 tblspoons Fresh sley
1/4 cup Heavy am
2 tblspoons ter
2 tablespoon garine
2 tblspoons ve oil
Flour, salt and per
Fillet and/or pound chicken to 1/2" thick. Salt and pepper. Have even amount of cutlets because you will be assembling them like a sandwich. Whisk eggs and water in a shallow bowl. Add flour to a large platter. Dredge chicken in flour, dip into egg and back into flour. Let cutlets dry on wire rack for 10 minutes or so. Heat margarine and olive oil to med/high heat. Add cutlets.. No more than four at a time. Add more margarine and olive oil as needed to maintain the starting amount. Brown on both sides about 7 minutes on each side or until it is nicely browned. Assemble chicken as follows: Cutlet, 3 slices of cheese, 3 or 4 slices of ham, however much you prefer, top with 1 slice cheese and one cutlet. Continue assembling until all cutlets are used. Put in a cassarole dish and bake at 325 for for 30 minutes or until cheese is nicely melted. FOR SAUCE In same pan you cooked the chicken. Drain off enough oil/margarine so only 2 tablespoons remain. Add 2 Tablespoons of butter. Melt, add chicken stock, parsley, and lemon juice. Cook down to 3 tablespoons add cream and stir. Remove from heat and drizzle over chicken when it is done.
VIEW THE RECEIPT
Chicken Florentine
4 Servings
Chicken American
Main Dish EASY PREP SPINACH Chicken American
1/2 lb Fresh nach stems removed, washed
3 tbs ter
1 Large on cut into rings
1 lb cken cut into 2" pcs
6 oz hroom sliced
1/3 cup te wine
1 tbs ur
1 cup r cream
1 pinch lic powder
4 oz Sharp ddar cheese grated
1 tbs ve oil
Steam spinach until wilted, drain and chop Melt 2 tbs of butter in large skillet and saute onions until golden; remove onions with slotted spoon, mix with spinach and place in buttered casserole dish Add 1 tbs of olive oil to pan and brown chicken; remove to warm plate Saute mushrooms in remaining oil; remove to plate with chicken Add wine to pan; stir in flour. Slowly add sour cream and until hot and thickened. Add chicken, mushrooms, and garlic powder. Place chicken on top of spinach and sprinkle with cheese and bake uncovered at 350 for 20-30 minutes
VIEW THE RECEIPT
Chicken American
Main Dish EASY PREP SPINACH Chicken American
1/2 lb Fresh nach stems removed, washed
3 tbs ter
1 Large on cut into rings
1 lb cken cut into 2" pcs
6 oz hroom sliced
1/3 cup te wine
1 tbs ur
1 cup r cream
1 pinch lic powder
4 oz Sharp ddar cheese grated
1 tbs ve oil
Steam spinach until wilted, drain and chop Melt 2 tbs of butter in large skillet and saute onions until golden; remove onions with slotted spoon, mix with spinach and place in buttered casserole dish Add 1 tbs of olive oil to pan and brown chicken; remove to warm plate Saute mushrooms in remaining oil; remove to plate with chicken Add wine to pan; stir in flour. Slowly add sour cream and until hot and thickened. Add chicken, mushrooms, and garlic powder. Place chicken on top of spinach and sprinkle with cheese and bake uncovered at 350 for 20-30 minutes
VIEW THE RECEIPT
Chicken with Pesto and Sundried Tomatoes
4 Servings
Chicken American
Main Dish pesto Quick Chicken American
1 lb Boneless cken breast pounded
1/4 cup Green Pesto
Sundried atoes cut into strips
1/4 lbs sciutto
1/2 cup wine, Marsala or other
1/2 cup cken Stock
1/4 cup Roasted peppers
Fillet and Pound Chicken to 1/4 inch thick, sprinkle with pepper Top with 2-3 slices of Prosciutto,spread pesto over ham and add sundried tomatoe strips Fold in half and secure with toothpicks Brown in olive oil in dutch oven over medium heat Remove and deglaze pan with chicken stock; add wine and simmer 5 minutes; add roasted peppers and chicken cover and cook until done 15-20 minutes.
VIEW THE RECEIPT
Chicken American
Main Dish pesto Quick Chicken American
1 lb Boneless cken breast pounded
1/4 cup Green Pesto
Sundried atoes cut into strips
1/4 lbs sciutto
1/2 cup wine, Marsala or other
1/2 cup cken Stock
1/4 cup Roasted peppers
Fillet and Pound Chicken to 1/4 inch thick, sprinkle with pepper Top with 2-3 slices of Prosciutto,spread pesto over ham and add sundried tomatoe strips Fold in half and secure with toothpicks Brown in olive oil in dutch oven over medium heat Remove and deglaze pan with chicken stock; add wine and simmer 5 minutes; add roasted peppers and chicken cover and cook until done 15-20 minutes.
VIEW THE RECEIPT
Open Face Chicken Cordon Bleu
4 Servings
Chicken French
Main Dish ham cheese Chicken French
4 Boneless cken Breast
1/2 tsp t
1/2 tsp per
2 tbs Unsalted ter
8 nach leaves trimmed
4 slices led ham
3 oz, or 1 cup Gruyere Cheese coarsely ted
Preheat broiler. Pat chicken dry and sprinkle with salt and pepper. Heat butter in skillet over medium heat until foam subsides. Saute chicken, without turning, until cooked through and undersides are golden, about 2 minutes. Remove from heat and turn chicken over, then top each cutlet with 2 spinach leaves, 1 slice of ham (folding it to fit) and 1/4 cup cheese. Broil 3 inches from heat until cheese is melted, 1-2 minutes
VIEW THE RECEIPT
Chicken French
Main Dish ham cheese Chicken French
4 Boneless cken Breast
1/2 tsp t
1/2 tsp per
2 tbs Unsalted ter
8 nach leaves trimmed
4 slices led ham
3 oz, or 1 cup Gruyere Cheese coarsely ted
Preheat broiler. Pat chicken dry and sprinkle with salt and pepper. Heat butter in skillet over medium heat until foam subsides. Saute chicken, without turning, until cooked through and undersides are golden, about 2 minutes. Remove from heat and turn chicken over, then top each cutlet with 2 spinach leaves, 1 slice of ham (folding it to fit) and 1/4 cup cheese. Broil 3 inches from heat until cheese is melted, 1-2 minutes
VIEW THE RECEIPT
Yummy Breakfast Pizza
Click here for a larger picture of Yummy Breakfast Pizza
6 Servings
Sausage Breakfast
Breakfast Sausage Cheese Potatoes
1 lb mild italian pork sage
1 pk crescent rolls; ter-flavor
1 c soned shredded hash browns thawed
1 c colby-jack cheese; shredded
5 whole s
0.25 c k
2 tablespoon mesan cheese grated
0.5 tsp t
0.125 tsp per
Cook the sausage in a skillet until browned; drain off fat. Seperate crescent roll dough into 8 triangles. Place them on an ungreased 12-inch pizza pan, with points facing towards center. Press onto bottom and up the sides of the pan to form crust; seal perforations. Spoon cooked sausage over the crust. Sprinkle the thawed seasoned hash browns over the sausage and top with shredded colby-jack cheese. In a bowl, beat together the milk, eggs, salt and pepper and pour into crust. Sprinkle Parmesan cheese over all. Bake in a 375 degree oven for 25-30 minutes. NUTRITION FACTS: (per serving) Calories 190 Total Fat 15g (saturated fat 3.5g) Carbs 16g Sugars 1g Protein 5g Sodium 87mg Cholesterol 20mg Potassium 140mg Fibe 1g
VIEW THE RECEIPT
6 Servings
Sausage Breakfast
Breakfast Sausage Cheese Potatoes
1 lb mild italian pork sage
1 pk crescent rolls; ter-flavor
1 c soned shredded hash browns thawed
1 c colby-jack cheese; shredded
5 whole s
0.25 c k
2 tablespoon mesan cheese grated
0.5 tsp t
0.125 tsp per
Cook the sausage in a skillet until browned; drain off fat. Seperate crescent roll dough into 8 triangles. Place them on an ungreased 12-inch pizza pan, with points facing towards center. Press onto bottom and up the sides of the pan to form crust; seal perforations. Spoon cooked sausage over the crust. Sprinkle the thawed seasoned hash browns over the sausage and top with shredded colby-jack cheese. In a bowl, beat together the milk, eggs, salt and pepper and pour into crust. Sprinkle Parmesan cheese over all. Bake in a 375 degree oven for 25-30 minutes. NUTRITION FACTS: (per serving) Calories 190 Total Fat 15g (saturated fat 3.5g) Carbs 16g Sugars 1g Protein 5g Sodium 87mg Cholesterol 20mg Potassium 140mg Fibe 1g
VIEW THE RECEIPT
Brownie Pops
24 Servings
Brownies Desert
Brownie Pops Kid Friendly frosted brownies brownie pops birthday Brownies Desert
1 box (1 lb 6.5 oz) brownie mix (with colate syrup po
1 Water etable oil and eggs called for on brownie mix box
24 sticks (flat wooden sticks with round ends)
1 cup isweet chocolate chips (6 oz)
2 teaspoons rtening
1 Assorted Decorating Decors candy sprinkles
Total Time: 1 hour 50 min1. Heat oven to 350°F. Li
2. stick into end of each bar, peeling foil from bars. Plac freeze 30 minutes.
3. small microwavable bowl, microwave colate chips and s stir until smooth. If necessary, microwave additional 5 seconds
High Altitude (3500-6500 ft): Follow High Altitude
1 Purchasing
1 Find candy sprinkles at craft stores or wherever
1 Special Touch
1 For more contrast use white vanilla baking chips instead of the colate chips.
Nutrition Information:
1 Brownie Pop: ories 180 (Calories from Fat 70)
1 *Percent Daily Values are based on a 2 000 orie diet.
Not what you're looking for? Try another rch:
Total Time: 1 hour 50 min1. Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make and bake brownie mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour. 2. Place brownies in freezer for 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies into 24 rectangular bars, 6 rows lengthwise and 4 rows across, each about 1 1/2 by 3 1/4 inches. Gently insert craft stick into end of each bar, peeling foil from bars. Place on cookie sheet; freeze 30 minutes. 3. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top 1/3 to 1/2 of each brownie into chocolate; sprinkle with candy sprinkles. Lay flat on waxed paper or foil to dry. High Altitude (3500-6500 ft): Follow High Altitude directions on brownie mix box for 13x9-inch pan. Purchasing Find candy sprinkles at craft stores or wherever cake-decorating supplies are sold. Special Touch For more contrast, use white vanilla baking chips instead of the chocolate chips. Or melt dark and white chocolate for variety.
VIEW THE RECEIPT
Brownies Desert
Brownie Pops Kid Friendly frosted brownies brownie pops birthday Brownies Desert
1 box (1 lb 6.5 oz) brownie mix (with colate syrup po
1 Water etable oil and eggs called for on brownie mix box
24 sticks (flat wooden sticks with round ends)
1 cup isweet chocolate chips (6 oz)
2 teaspoons rtening
1 Assorted Decorating Decors candy sprinkles
Total Time: 1 hour 50 min1. Heat oven to 350°F. Li
2. stick into end of each bar, peeling foil from bars. Plac freeze 30 minutes.
3. small microwavable bowl, microwave colate chips and s stir until smooth. If necessary, microwave additional 5 seconds
High Altitude (3500-6500 ft): Follow High Altitude
1 Purchasing
1 Find candy sprinkles at craft stores or wherever
1 Special Touch
1 For more contrast use white vanilla baking chips instead of the colate chips.
Nutrition Information:
1 Brownie Pop: ories 180 (Calories from Fat 70)
1 *Percent Daily Values are based on a 2 000 orie diet.
Not what you're looking for? Try another rch:
Total Time: 1 hour 50 min1. Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make and bake brownie mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour. 2. Place brownies in freezer for 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies into 24 rectangular bars, 6 rows lengthwise and 4 rows across, each about 1 1/2 by 3 1/4 inches. Gently insert craft stick into end of each bar, peeling foil from bars. Place on cookie sheet; freeze 30 minutes. 3. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top 1/3 to 1/2 of each brownie into chocolate; sprinkle with candy sprinkles. Lay flat on waxed paper or foil to dry. High Altitude (3500-6500 ft): Follow High Altitude directions on brownie mix box for 13x9-inch pan. Purchasing Find candy sprinkles at craft stores or wherever cake-decorating supplies are sold. Special Touch For more contrast, use white vanilla baking chips instead of the chocolate chips. Or melt dark and white chocolate for variety.
VIEW THE RECEIPT
Roasted Bell Pepper Salad
Click here for a larger picture of Roasted Bell Pepper Salad
6 Servings
Bell Peppers Mediterranean
salad summer Vegetable Vegetarian Mediterranean Side Dish Bell Peppers
3 l peppers
inade:
3 TBS ve oil
1 TBS egar(you may need to add more)
1 salt and per to taste
1 clove lic(optional...I don't always use this)
Toppings: this is optional, feel free to omit
2 TBS sliced amata olives
1 TBS ers
1 ted feta cheese
Preheat grill on high. Wash and dry bell peppers. Place on preheated grill. Grill until black blisters form.Turn on second side and grill till black blisters form. Place grilled bell peppers in a bowl cover with plastic wrap. This will steam the bell peppers and help them to peel easier. When the bell peppers are cool , peel and slice into strips.Mix marinade ingredients...adjust seasoning and pour over bell pepper strips. Take a 3 inch ring and place it in the center of a plate. Place a few red bell pepper strips at the bottom of the ring. Add yellow and then orange bell pepper strips. Place a few sliced kalamata olives. Lift the ring and sprinkle some capers and a dusting of feta cheese. You may drizzle some more olive oil.
VIEW THE RECEIPT
6 Servings
Bell Peppers Mediterranean
salad summer Vegetable Vegetarian Mediterranean Side Dish Bell Peppers
3 l peppers
inade:
3 TBS ve oil
1 TBS egar(you may need to add more)
1 salt and per to taste
1 clove lic(optional...I don't always use this)
Toppings: this is optional, feel free to omit
2 TBS sliced amata olives
1 TBS ers
1 ted feta cheese
Preheat grill on high. Wash and dry bell peppers. Place on preheated grill. Grill until black blisters form.Turn on second side and grill till black blisters form. Place grilled bell peppers in a bowl cover with plastic wrap. This will steam the bell peppers and help them to peel easier. When the bell peppers are cool , peel and slice into strips.Mix marinade ingredients...adjust seasoning and pour over bell pepper strips. Take a 3 inch ring and place it in the center of a plate. Place a few red bell pepper strips at the bottom of the ring. Add yellow and then orange bell pepper strips. Place a few sliced kalamata olives. Lift the ring and sprinkle some capers and a dusting of feta cheese. You may drizzle some more olive oil.
VIEW THE RECEIPT
Chicken Taco Rice
4 Servings
Chicken Mexican
Main Dish Fry Kid Friendly Chicken Mexican Dinner Summer Comforting
4 boneless cken breast halves
1 1/2 cup cken broth
2 cups n
1 Green per
1 bell pepper
1 1/2 cup White e uncooked
1 cup Salsa
1/2 cup r cream
1/2 cup ddar cheese grated
Taco Chips
1. Cut the chicken and peppers into strips. 2. Cook chicken strips in a skillet. 3. Add Chicken broth and salsa 4. Bring to a boil - reduce heat and simmer for 5 minutes 5. Add peppers and corn 6. Bring to a boil 7. Stir in rice - cover and remove from heat 8. Let stand for 7 minutes 9. Fluff with a fork and top with sour cream and cheese. 10. Serve with Taco Chips.
VIEW THE RECEIPT
Chicken Mexican
Main Dish Fry Kid Friendly Chicken Mexican Dinner Summer Comforting
4 boneless cken breast halves
1 1/2 cup cken broth
2 cups n
1 Green per
1 bell pepper
1 1/2 cup White e uncooked
1 cup Salsa
1/2 cup r cream
1/2 cup ddar cheese grated
Taco Chips
1. Cut the chicken and peppers into strips. 2. Cook chicken strips in a skillet. 3. Add Chicken broth and salsa 4. Bring to a boil - reduce heat and simmer for 5 minutes 5. Add peppers and corn 6. Bring to a boil 7. Stir in rice - cover and remove from heat 8. Let stand for 7 minutes 9. Fluff with a fork and top with sour cream and cheese. 10. Serve with Taco Chips.
VIEW THE RECEIPT
Homemade Salisbury Steak
Click here for a larger picture of Homemade Salisbury Steak
6 Servings
Ground Beef American
Meat Soup Eggs Ground Beef American
1 can Golden hroom Soup
1.5 lb Lean und Beef
1/2 c Italian Style ad Crumbs or cracker crumbs
1/2 t t
1/4 t per
1 sm on finely chopped
1 whole slightly beaten
1/3 c Water
Heat oven to 350 degrees F. In a medium bowl, combine 1/4 of the soup with the remaining ingredients except water, mix well. Shape into 6 patties and arrange in a single layer in a 13x9-inch baking dish. Bake uncovered at 350 degrees F for 30 minutes. Skim off the fat. In another small bowl, combine the remaining soup and water and spoon it over the patties. Return to oven and bake an additional 10 minutes. If desired, garnish with mushroom slices. TIP: To prepare in a skillet, brown the meat patties in 1 T hot oil, drain the excess fat. Add soup and water and simmer covered 10-15 minutes. NUTRITION FACTS: (per serving) Calories 322 Total Fat 22g Carbs 8g Sodium 646mg Potassium 457mg Protein 23g
VIEW THE RECEIPT
6 Servings
Ground Beef American
Meat Soup Eggs Ground Beef American
1 can Golden hroom Soup
1.5 lb Lean und Beef
1/2 c Italian Style ad Crumbs or cracker crumbs
1/2 t t
1/4 t per
1 sm on finely chopped
1 whole slightly beaten
1/3 c Water
Heat oven to 350 degrees F. In a medium bowl, combine 1/4 of the soup with the remaining ingredients except water, mix well. Shape into 6 patties and arrange in a single layer in a 13x9-inch baking dish. Bake uncovered at 350 degrees F for 30 minutes. Skim off the fat. In another small bowl, combine the remaining soup and water and spoon it over the patties. Return to oven and bake an additional 10 minutes. If desired, garnish with mushroom slices. TIP: To prepare in a skillet, brown the meat patties in 1 T hot oil, drain the excess fat. Add soup and water and simmer covered 10-15 minutes. NUTRITION FACTS: (per serving) Calories 322 Total Fat 22g Carbs 8g Sodium 646mg Potassium 457mg Protein 23g
VIEW THE RECEIPT
Coconut Chocolate Almond Cheesecake
Click here for a larger picture of Coconut Chocolate Almond Cheesecake
8 Servings
Cheese American
Chocolate Favorite Bake Cheese American Rich
1.5 cup colate wafer cookie crumbs; 28-30 cookies crush
2 tablespoons ar
0.25 cup ter melted
4 packages am cheese; 8-ounce packages, softened
3 large
1 cup ar
7 ounces onut flake
6 ounces Milk colate chips
0.5 cup onds slivered, toasted
1 teaspoon illa
0.5 cup Semi-sweet colate chips
0.75 cup onds toasted, chopped
Stir together first 3 ingredients to make crust. Press mixture into bottom of a 10-inch springform pan. Bake at 350 degrees for 8 minutes, cool. Beat cream cheese, eggs, and 1 cup sugar at medium speed until fluffy. Stir in coconut, milk chocolate chips, 1/2 cup almonds, and vanilla. Pour into pan. Bake at 350 degrees for one hour. Cool on a wire rack. Place semisweet chocolate chips in a zip-top plastic bag. Submerge bag in warm water until morsels melt. Snip a tiny hole in one corner of bag, drizzle chocolate over cheesecake. Garnish with chopped almonds.
VIEW THE RECEIPT
8 Servings
Cheese American
Chocolate Favorite Bake Cheese American Rich
1.5 cup colate wafer cookie crumbs; 28-30 cookies crush
2 tablespoons ar
0.25 cup ter melted
4 packages am cheese; 8-ounce packages, softened
3 large
1 cup ar
7 ounces onut flake
6 ounces Milk colate chips
0.5 cup onds slivered, toasted
1 teaspoon illa
0.5 cup Semi-sweet colate chips
0.75 cup onds toasted, chopped
Stir together first 3 ingredients to make crust. Press mixture into bottom of a 10-inch springform pan. Bake at 350 degrees for 8 minutes, cool. Beat cream cheese, eggs, and 1 cup sugar at medium speed until fluffy. Stir in coconut, milk chocolate chips, 1/2 cup almonds, and vanilla. Pour into pan. Bake at 350 degrees for one hour. Cool on a wire rack. Place semisweet chocolate chips in a zip-top plastic bag. Submerge bag in warm water until morsels melt. Snip a tiny hole in one corner of bag, drizzle chocolate over cheesecake. Garnish with chopped almonds.
VIEW THE RECEIPT
Pasta with Clam Sauce
The homemade clam sauce in this recipe is prepared with an anchovy, garlic and red chile infused olive oil. Toasted breadcrumbs top this dish off perfectly.
VIEW THE RECEIPT
VIEW THE RECEIPT
White Chocolate Peanut Butter Ganach Pie
This creamy pie is a great make ahead solution--just bake the crust for 10 minutes, fill and chill until you're ready to serve.
VIEW THE RECEIPT
VIEW THE RECEIPT
Italian Cube Steak Bake
Cube steaks are tender and delicious when you bake with onion, green pepper, pasta sauce and a topping of mozzarella cheese.
VIEW THE RECEIPT
VIEW THE RECEIPT
Grilled Chicken Wings
Frozen chicken wings are seasoned with lemon pepper and garlic salt, then placed on the grill to thaw and cook. Serve as an appetizer or main dish.
VIEW THE RECEIPT
VIEW THE RECEIPT
Tokeena Macaroni and Cheese
Pamper your family with homemade mac and cheese--evaporated milk is the secret to a velvety smooth sauce.
VIEW THE RECEIPT
VIEW THE RECEIPT
Abuela's Picadillo
This classic Cuban dish is a mix of ground beef, onions, peppers and olives in a savory tomato sauce--serve with rice and fried eggs.
VIEW THE RECEIPT
VIEW THE RECEIPT
Flounder with Flavor
Dinner all baked in one packet--flounder and asparagus with lemon juice, Parmesan cheese, garlic and rosemary.
VIEW THE RECEIPT
VIEW THE RECEIPT
Grilled Zucchini Oreganato
Hollowed halves of zucchini are stuffed with a mixture of Parmigiano-Reggiano, seasoned bread crumbs, lemon juice, garlic and oregano, then grilled.
VIEW THE RECEIPT
VIEW THE RECEIPT
Ms Shari's Cheesy Chicken Enchiladas
A cheesey creamy sauce is the perfect topping for corn tortillas filled with chicken and pinto beans in a spicy red sauce.
VIEW THE RECEIPT
VIEW THE RECEIPT
Grilled Red Potatoes
These potatoes are simple to prepare on the grill and make a great addition to any grilled meat dish.
VIEW THE RECEIPT
VIEW THE RECEIPT
Bam Ma Ma's Suprise
Your family will be "surprised" when they cut into this moist and tender meatloaf filled with melted American cheese.
VIEW THE RECEIPT
VIEW THE RECEIPT
Dee's Surf n Turf
Dee's recipe includes perfectly seasoned steaks that are rubbed with honey and seafood packed hand made seafood cakes.
VIEW THE RECEIPT
VIEW THE RECEIPT
Vanya Lasagna
The saucy meat layers of this lasagna contain ground beef, sausage and pepperoni, and there's also a cream cheese-parmesan layer for added richness.
VIEW THE RECEIPT
VIEW THE RECEIPT
Au Gratin Kielbasa Potatoes
Kielbasa makes a great addition to this otherwise traditional side dish. These tasty potatoes are great served with most meat dishes.
VIEW THE RECEIPT
VIEW THE RECEIPT
Mocha Shew
Fresh corn on the cob is removed from the cob and sauteed with butter, bell pepper, onion and green onions.
VIEW THE RECEIPT
VIEW THE RECEIPT
Mayan Spice Rub
This is a rub and can be put on just about anything on the grill. The cocoa and cayenne pepper make this rub especially good on pork.
VIEW THE RECEIPT
VIEW THE RECEIPT
Grill Roasted Rosemary Scented Whole Chicken
The simple ingredients of fresh garlic, lemon and rosemary make for a delightfully fresh and juicy grilled chicken.
VIEW THE RECEIPT
VIEW THE RECEIPT
Danielle's Delectable Pot Roast
This simple to prepare pot roast is seasoned with prepared with French onion soup, carrots and green beans. Toss it all in the crock pot and walk away.
VIEW THE RECEIPT
VIEW THE RECEIPT
Grilled Flank Steak
The Burgundy wine, Worcestershire sauce, cilantro and ginger soy really come together to flavor this steak perfectly.
HYPERLINK "http://fusion.google.com/add?source=atgs&feedurl=http://feeds2.feedburner.com/betterrecipes/ahWN"Add to Google
_____
HYPERLINK \l "BM_1"Grilled Flank Steak
HYPERLINK \l "BM_2"Danielle's Delectable Pot Roast
HYPERLINK \l "BM_3"Grill Roasted Rosemary Scented Whole Chicken
HYPERLINK \l "BM_4"Mayan Spice Rub
HYPERLINK \l "BM_5"Mocha Shew
HYPERLINK \l "BM_6"Au Gratin Kielbasa Potatoes
HYPERLINK \l "BM_7"Vanya Lasagna
HYPERLINK \l "BM_8"Dee's Surf n Turf
HYPERLINK \l "BM_9"Bam Ma Ma's Suprise
HYPERLINK \l "BM_10"Grilled Red Potatoes
HYPERLINK \l "BM_11"Ms Shari's Cheesy Chicken Enchiladas
HYPERLINK \l "BM_12"Grilled Zucchini Oreganato
HYPERLINK \l "BM_13"Flounder with Flavor
HYPERLINK \l "BM_14"Abuela's Picadillo
HYPERLINK \l "BM_15"Tokeena Macaroni and Cheese
HYPERLINK \l "BM_16"Grilled Chicken Wings
HYPERLINK \l "BM_17"Italian Cube Steak Bake
HYPERLINK \l "BM_18"White Chocolate Peanut Butter Ganach Pie
HYPERLINK \l "BM_19"Pasta with Clam Sauce
HYPERLINK \l "BM_20"Cajun Potato Salad
HYPERLINK "http://easy.betterrecipes.com/grilled-flank-steak.html"target="_blank"> VIEW THE RECEIPT
HYPERLINK "http://fusion.google.com/add?source=atgs&feedurl=http://feeds2.feedburner.com/betterrecipes/ahWN"Add to Google
_____
HYPERLINK \l "BM_1"Grilled Flank Steak
HYPERLINK \l "BM_2"Danielle's Delectable Pot Roast
HYPERLINK \l "BM_3"Grill Roasted Rosemary Scented Whole Chicken
HYPERLINK \l "BM_4"Mayan Spice Rub
HYPERLINK \l "BM_5"Mocha Shew
HYPERLINK \l "BM_6"Au Gratin Kielbasa Potatoes
HYPERLINK \l "BM_7"Vanya Lasagna
HYPERLINK \l "BM_8"Dee's Surf n Turf
HYPERLINK \l "BM_9"Bam Ma Ma's Suprise
HYPERLINK \l "BM_10"Grilled Red Potatoes
HYPERLINK \l "BM_11"Ms Shari's Cheesy Chicken Enchiladas
HYPERLINK \l "BM_12"Grilled Zucchini Oreganato
HYPERLINK \l "BM_13"Flounder with Flavor
HYPERLINK \l "BM_14"Abuela's Picadillo
HYPERLINK \l "BM_15"Tokeena Macaroni and Cheese
HYPERLINK \l "BM_16"Grilled Chicken Wings
HYPERLINK \l "BM_17"Italian Cube Steak Bake
HYPERLINK \l "BM_18"White Chocolate Peanut Butter Ganach Pie
HYPERLINK \l "BM_19"Pasta with Clam Sauce
HYPERLINK \l "BM_20"Cajun Potato Salad
HYPERLINK "http://easy.betterrecipes.com/grilled-flank-steak.html"target="_blank"> VIEW THE RECEIPT
Cinnamon Buttermilk Cupcakes with a Cinnamon and Creme Fraiche Butter Icing
2 Dozen
Flour American
Bread Brunch Bake Fall New Year Picnics Spring Summer Winter American Flour Dessert Sweet
125 gram ter at room temp
200 gram Castor ar
2 large at room temp
240 gram Cake ur
1 teaspoon ing soda
1 teaspoon ing powder
1/4 teaspoon t
1 teaspoon illa extract
200 mililiter termilk
-- ICING --
360 gram Icing ar
1 tablespoon namon
90 gram ter at room temp
90 gram me Fraiche
1 teaspoon illa extract
1 pinch t
1. Preheat oven to 180C / 350F / Gas Mark 4. Line muffin tins with paper cups. 2. Using an electric mixer, cream the butter and sugar together. Add the eggs one at a time, beating well after each addition. Continue beating for another 3 minutes to dissolve the sugar. The mixture should be pale yellow and fluffy. 3. Sift the flour, baking soda, baking powder and salt together at least 3 times. 4. Stir the vanilla extract into the buttermilk. Using a large metal spoon, fold the sifted dry ingredients alternately with the buttermilk and vanilla extract into the egg and butter mixture. Mix until all of the dry ingredients have just been incorporated. Do not overmix. 5. Spoon heaped tablespoons of the batter into the paper cups. Make sure the cups are about 2/3 full to give levelled results. 6. Bake for 20 minutes. (Test for doneness before removing from oven.) 7. Leave cupcakes to cool down in the muffin pans for about 5 minutes before removing and placing on a wire rack to cool completely. 8. To make the icing, sift together the icing sugar and cinnamon. Using an electric mixer, cream together the butter and creme fraiche. Add the vanilla extract and a pinch of salt and mix well. Add the sifted icing sugar and cinnamon, and continue beating for about 3-5 minutes. The icing should be soft and hold its shape well. 9. Spoon the icing roughly over the tops of the cupcakes. Serve as is or dusted with more cinnamon or cocoa
VIEW THE RECEIPT
Flour American
Bread Brunch Bake Fall New Year Picnics Spring Summer Winter American Flour Dessert Sweet
125 gram ter at room temp
200 gram Castor ar
2 large at room temp
240 gram Cake ur
1 teaspoon ing soda
1 teaspoon ing powder
1/4 teaspoon t
1 teaspoon illa extract
200 mililiter termilk
-- ICING --
360 gram Icing ar
1 tablespoon namon
90 gram ter at room temp
90 gram me Fraiche
1 teaspoon illa extract
1 pinch t
1. Preheat oven to 180C / 350F / Gas Mark 4. Line muffin tins with paper cups. 2. Using an electric mixer, cream the butter and sugar together. Add the eggs one at a time, beating well after each addition. Continue beating for another 3 minutes to dissolve the sugar. The mixture should be pale yellow and fluffy. 3. Sift the flour, baking soda, baking powder and salt together at least 3 times. 4. Stir the vanilla extract into the buttermilk. Using a large metal spoon, fold the sifted dry ingredients alternately with the buttermilk and vanilla extract into the egg and butter mixture. Mix until all of the dry ingredients have just been incorporated. Do not overmix. 5. Spoon heaped tablespoons of the batter into the paper cups. Make sure the cups are about 2/3 full to give levelled results. 6. Bake for 20 minutes. (Test for doneness before removing from oven.) 7. Leave cupcakes to cool down in the muffin pans for about 5 minutes before removing and placing on a wire rack to cool completely. 8. To make the icing, sift together the icing sugar and cinnamon. Using an electric mixer, cream together the butter and creme fraiche. Add the vanilla extract and a pinch of salt and mix well. Add the sifted icing sugar and cinnamon, and continue beating for about 3-5 minutes. The icing should be soft and hold its shape well. 9. Spoon the icing roughly over the tops of the cupcakes. Serve as is or dusted with more cinnamon or cocoa
VIEW THE RECEIPT
Broccoli Soup -- Gordon Ramsay
4 Servings
Broccoli English
Easy Soup English Broccoli Lunch Summer Bold
to taste Water
to taste t
to taste ck pepper
2 heads ccoli very fresh
to taste ve oil optional, for garnish
Cut the florets off the heads of broccoli. Cut the stems into similarly sized pieces. Add all of the broccoli -- florets and stems -- into a pot of rapidly-boiling, salted water (2 tablespoons salt in 5 quarts of water). Cover. Cook 3.5 to 4 minutes. Using a slotted spoon, put the cooked broccoli pieces into a blender. Fill blender about halfway with cooking liquid. Blend carefully since it's hot. Add more cooking liquid as necessary to achieve the desired consistency. Check seasonings. If desired, add cheese (goat cheese or cheddar cheese) to the bottom of the bowl before pouring the soup in. Serve, drizzled with olive oil if desired.
VIEW THE RECEIPT
Broccoli English
Easy Soup English Broccoli Lunch Summer Bold
to taste Water
to taste t
to taste ck pepper
2 heads ccoli very fresh
to taste ve oil optional, for garnish
Cut the florets off the heads of broccoli. Cut the stems into similarly sized pieces. Add all of the broccoli -- florets and stems -- into a pot of rapidly-boiling, salted water (2 tablespoons salt in 5 quarts of water). Cover. Cook 3.5 to 4 minutes. Using a slotted spoon, put the cooked broccoli pieces into a blender. Fill blender about halfway with cooking liquid. Blend carefully since it's hot. Add more cooking liquid as necessary to achieve the desired consistency. Check seasonings. If desired, add cheese (goat cheese or cheddar cheese) to the bottom of the bowl before pouring the soup in. Serve, drizzled with olive oil if desired.
VIEW THE RECEIPT
Peanut Butter Cookies
Click here for a larger picture of Peanut Butter Cookies
1 Servings
Cookies Uncategorized
Biscuits Butter Cookies Dessert Winter Sweet
1/2 c d
1/2 c ter
1 c ar
1 c wn sugar
1 c nut butter
2 s; beaten
3 c ur
1 ts ing soda
1/2 ts t
1 ts illa
Cream sugar and fat. Add peanut butter, mix well. Add eggs, dry ingredients sifted together, flavouring. Mix well, shape into balls. Place two inches apart on cookie sheet. Press two ways with fork to flatten and mark. Bake in moderate oven 375 F. until delicately browned. Source: Mrs. W. C. Ewing, McDonald Grange, Hardin County, OH Recipe by Cathy Luchettis Hot Flash Cookbook Posted to MM-Recipes Digest by "Wayne T. Jones" and lt;waynej and at;mail.austasia.net and gt; on Jun 2, 1998
VIEW THE RECEIPT
1 Servings
Cookies Uncategorized
Biscuits Butter Cookies Dessert Winter Sweet
1/2 c d
1/2 c ter
1 c ar
1 c wn sugar
1 c nut butter
2 s; beaten
3 c ur
1 ts ing soda
1/2 ts t
1 ts illa
Cream sugar and fat. Add peanut butter, mix well. Add eggs, dry ingredients sifted together, flavouring. Mix well, shape into balls. Place two inches apart on cookie sheet. Press two ways with fork to flatten and mark. Bake in moderate oven 375 F. until delicately browned. Source: Mrs. W. C. Ewing, McDonald Grange, Hardin County, OH Recipe by Cathy Luchettis Hot Flash Cookbook Posted to MM-Recipes Digest by "Wayne T. Jones" and lt;waynej and at;mail.austasia.net and gt; on Jun 2, 1998
VIEW THE RECEIPT
Snickerdoodles A La Mom
Click here for a larger picture of Snickerdoodles A La Mom
48 Servings
Cookies American
Cookies Desserts Refrigerated Bake Kid Friendly American Snack Winter Sweet
1 cup rtening
1 1/2 cups ar
2 ea s
2 3/4 cups ur sifted
2 teaspoons am of tartar
1 teaspoon ing soda
1/2 teaspoon t
namon Sugar Mixture
3 tablespoons ar
3 teaspoons namon
In a medium-sized bowl, cream shortening, sugar, and eggs. In a small bowl, sift together flour, cream of tartar, baking soda, and salt. Stir into shortening mixture. Chill until firm. Mix sugar and cinnamon in an 8x8 baking tin, or bowl. Roll dough into balls the size of walnuts. Roll in cinnamon sugar mixture. Place balls 2 inches apart on ungreased cookie sheets. Bake at 400? for 8 to 10 minutes. Do not flatten - they will flatten out as they bake. Makes about 4 dozen cookies.
VIEW THE RECEIPT
48 Servings
Cookies American
Cookies Desserts Refrigerated Bake Kid Friendly American Snack Winter Sweet
1 cup rtening
1 1/2 cups ar
2 ea s
2 3/4 cups ur sifted
2 teaspoons am of tartar
1 teaspoon ing soda
1/2 teaspoon t
namon Sugar Mixture
3 tablespoons ar
3 teaspoons namon
In a medium-sized bowl, cream shortening, sugar, and eggs. In a small bowl, sift together flour, cream of tartar, baking soda, and salt. Stir into shortening mixture. Chill until firm. Mix sugar and cinnamon in an 8x8 baking tin, or bowl. Roll dough into balls the size of walnuts. Roll in cinnamon sugar mixture. Place balls 2 inches apart on ungreased cookie sheets. Bake at 400? for 8 to 10 minutes. Do not flatten - they will flatten out as they bake. Makes about 4 dozen cookies.
VIEW THE RECEIPT
Apple and Bacon Salad With Cheese Dressing
4 Servings
Apple American
American Cheese bacon Salads Appetizer starter Apple
12 slices on
8 tablespoon ve oil divided
4 nny Smith apple cored, peeled and chopped
1 Salt and freshly und pepper
12/3 cup r cream
4 tablespoon apple er
8 ounces peeled Camembert cheese chopped
1 Dash of er vinegar
8 heads of butter tuce torn into pieces
8 teaspoons on juice
In a large skillet, cook bacon over medium heat for 5 to 7 minutes, or until crisp. Remove with a slotted spoon and transfer to paper towels to drain. Return skillet to medium heat and add 1 tablespoon olive oil and apple. Sauté apple for 3 to 5 minutes, or until tender. Season with salt and pepper to taste. To make the Cheese Dressing, in a small saucepan over medium heat whisk together sour cream, cider, cheese and vinegar. Whisk for 3 to 5 minutes, or until the cheese has melted and the mixture is smooth and creamy. Divide lettuce among 4 salad plates. Drizzle with remaining 1 tablespoon of olive oil and lemon juice. Distribute warm apples and bacon over the lettuce and spoon dressing over top.
VIEW THE RECEIPT
Apple American
American Cheese bacon Salads Appetizer starter Apple
12 slices on
8 tablespoon ve oil divided
4 nny Smith apple cored, peeled and chopped
1 Salt and freshly und pepper
12/3 cup r cream
4 tablespoon apple er
8 ounces peeled Camembert cheese chopped
1 Dash of er vinegar
8 heads of butter tuce torn into pieces
8 teaspoons on juice
In a large skillet, cook bacon over medium heat for 5 to 7 minutes, or until crisp. Remove with a slotted spoon and transfer to paper towels to drain. Return skillet to medium heat and add 1 tablespoon olive oil and apple. Sauté apple for 3 to 5 minutes, or until tender. Season with salt and pepper to taste. To make the Cheese Dressing, in a small saucepan over medium heat whisk together sour cream, cider, cheese and vinegar. Whisk for 3 to 5 minutes, or until the cheese has melted and the mixture is smooth and creamy. Divide lettuce among 4 salad plates. Drizzle with remaining 1 tablespoon of olive oil and lemon juice. Distribute warm apples and bacon over the lettuce and spoon dressing over top.
VIEW THE RECEIPT
Microwave Cinnamon Muffins
12 Servings
Flour Breakfast
Muffins Microwave Flour Breakfast
1 C. ur
1/3 C. ar
1 -1/2 Tsp. ing Powder
1 Tbsp. namon
1/4 Tsp. t
1
1/4 C. Oil
1/3 C. k
Put muffin cups in muffin pan and spoon into pan. I fill them about 2/3 full. Microwave 2-1/2 minutes at 70% power.
VIEW THE RECEIPT
Flour Breakfast
Muffins Microwave Flour Breakfast
1 C. ur
1/3 C. ar
1 -1/2 Tsp. ing Powder
1 Tbsp. namon
1/4 Tsp. t
1
1/4 C. Oil
1/3 C. k
Put muffin cups in muffin pan and spoon into pan. I fill them about 2/3 full. Microwave 2-1/2 minutes at 70% power.
VIEW THE RECEIPT
Fiesta Lime Chicken
4 Servings
chicken Mexican
chicken breast Mexican Marinade Grilled Main Dish Dressing
inade:
1 cup water
1/3 cup iyaki sauce
2 tablespoons e juice
2 teaspoons minced lic
1 teaspoon mesquite uid smoke
1/2 teaspoon t
1/2 teaspoon ground ger
1/4 teaspoon uila
4 cken breast fillets
Mexi-Ranch Dressing:
1/4 cup onnaise
1/4 cup r cream
1 tablespoon k
1 1/2 teaspoon egar
1/4 teaspoon sley
1/8 teaspoon t
1/8 teaspoon rika
1/8 teaspoon in
1/8 teaspoon l weed
1/8 teaspoon enne pepper
1/8 teaspoon li powder
1/4 teaspoon asco sauce
1 teaspoon minced canned apeno slices
2 teaspoons minced ato
1 teaspoon ced onion
1 cup shredded ddar/jack cheese
1 cup crumbled n chips
Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2-3 hours. Make the mexi-ranch dressing by combining all the dressing ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed. When you are ready to prepare the entree, preheat the oven to high broil. Also preheat your grill to high heat. When the grill is hot cook the marinated chicken breasts for 5-7 minutes per side, or until they are done. Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you'll have plenty leftover), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2-3 minutes, or just until the cheese is melted. Spread a bed of 1/2 cup of the corn chips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.
VIEW THE RECEIPT
chicken Mexican
chicken breast Mexican Marinade Grilled Main Dish Dressing
inade:
1 cup water
1/3 cup iyaki sauce
2 tablespoons e juice
2 teaspoons minced lic
1 teaspoon mesquite uid smoke
1/2 teaspoon t
1/2 teaspoon ground ger
1/4 teaspoon uila
4 cken breast fillets
Mexi-Ranch Dressing:
1/4 cup onnaise
1/4 cup r cream
1 tablespoon k
1 1/2 teaspoon egar
1/4 teaspoon sley
1/8 teaspoon t
1/8 teaspoon rika
1/8 teaspoon in
1/8 teaspoon l weed
1/8 teaspoon enne pepper
1/8 teaspoon li powder
1/4 teaspoon asco sauce
1 teaspoon minced canned apeno slices
2 teaspoons minced ato
1 teaspoon ced onion
1 cup shredded ddar/jack cheese
1 cup crumbled n chips
Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2-3 hours. Make the mexi-ranch dressing by combining all the dressing ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed. When you are ready to prepare the entree, preheat the oven to high broil. Also preheat your grill to high heat. When the grill is hot cook the marinated chicken breasts for 5-7 minutes per side, or until they are done. Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you'll have plenty leftover), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2-3 minutes, or just until the cheese is melted. Spread a bed of 1/2 cup of the corn chips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.
VIEW THE RECEIPT
Moms Rhubarb Cake
1 Servings
Cake Uncategorized
Cakes Desserts Fruits Cream
SCHIFF (SSBB43A
1 Box yellow cake mix
3 c barb, sliced thin
1 c ar
1 c Whipping am (not whipped)
1/2 c Nuts, chopped
Mix cake as directed on box. Pour into greased 9 x 13" pan. Sprinkle rhubarb and nuts over cake batter. Sprinkle the sugar on top. Last; pour cream over top. Bake in 350 oven for 40 minutes. This is GREAT! Posted to MC-Recipe Digest V1 #615 by Nancy Berry and lt;nlberry and at;prodigy.net and gt; on May 18, 1997
VIEW THE RECEIPT
Cake Uncategorized
Cakes Desserts Fruits Cream
SCHIFF (SSBB43A
1 Box yellow cake mix
3 c barb, sliced thin
1 c ar
1 c Whipping am (not whipped)
1/2 c Nuts, chopped
Mix cake as directed on box. Pour into greased 9 x 13" pan. Sprinkle rhubarb and nuts over cake batter. Sprinkle the sugar on top. Last; pour cream over top. Bake in 350 oven for 40 minutes. This is GREAT! Posted to MC-Recipe Digest V1 #615 by Nancy Berry and lt;nlberry and at;prodigy.net and gt; on May 18, 1997
VIEW THE RECEIPT
Chinese Pork Fried Rice
Click here for a larger picture of Chinese Pork Fried Rice
8 Servings
Rice Chinese
Stir Fry Chinese Left-overs Side Dish Main Dish Appetizers Rice Dinner Spring Light
6 cups e cooked (2 cups raw)
4 s
1 cup n sprouts fresh if possible
1 1/2 teaspoons Gourmet powder (Accent)
4 tablespoons Oil sesame or peanut
1 cup Meat cooked and diced
2 cups ons finely chopped
4 llions chopped
1 h Salt
1 dash per
4 tablespoons sauce
Place oil in very large hot skillet, add salt, pepper, gourmet powder and onions. Stir 3 mins then push mixture to one side and and fry eggs until firm. Add rice, bean sprouts, scallions and meat. Mix well and keep stirring for 4 mins. Add soy sauce, mix well and serve. We live in an area with little fresh food and use green onions instead of scallions. I also sometimes add peas or snow pea pods cut into bite sizes. A tough of garlic with the onions at the begining is also good. My neighbor told me that her father would use all kinds of left-over meats and vary the vegetables.
VIEW THE RECEIPT
8 Servings
Rice Chinese
Stir Fry Chinese Left-overs Side Dish Main Dish Appetizers Rice Dinner Spring Light
6 cups e cooked (2 cups raw)
4 s
1 cup n sprouts fresh if possible
1 1/2 teaspoons Gourmet powder (Accent)
4 tablespoons Oil sesame or peanut
1 cup Meat cooked and diced
2 cups ons finely chopped
4 llions chopped
1 h Salt
1 dash per
4 tablespoons sauce
Place oil in very large hot skillet, add salt, pepper, gourmet powder and onions. Stir 3 mins then push mixture to one side and and fry eggs until firm. Add rice, bean sprouts, scallions and meat. Mix well and keep stirring for 4 mins. Add soy sauce, mix well and serve. We live in an area with little fresh food and use green onions instead of scallions. I also sometimes add peas or snow pea pods cut into bite sizes. A tough of garlic with the onions at the begining is also good. My neighbor told me that her father would use all kinds of left-over meats and vary the vegetables.
VIEW THE RECEIPT
Mexican Rice
4 Servings
rice Mexican
Rice Mexican Side Dish Easy rice
2 tablespoons etable oil
1 1/2 cup long grain e
1/3 cup ced onion
1/3 cup minced l pepper
14 1/2 can cken broth
1/4 cup ato sauce
1 1/2 cup water
Pour oil into a large skillet. Add onion, bell pepper, and rice and saute over medium heat until rice is lightly toasted. Add broth, tomato sauce, and water. Bring to a boil. Cover; reduce heat to low; simmer for 20-25 minutes or until liquid has been absorbed. Do not stir. Remove from heat and let sit for 5 minutes. Fluff with a fork.
VIEW THE RECEIPT
rice Mexican
Rice Mexican Side Dish Easy rice
2 tablespoons etable oil
1 1/2 cup long grain e
1/3 cup ced onion
1/3 cup minced l pepper
14 1/2 can cken broth
1/4 cup ato sauce
1 1/2 cup water
Pour oil into a large skillet. Add onion, bell pepper, and rice and saute over medium heat until rice is lightly toasted. Add broth, tomato sauce, and water. Bring to a boil. Cover; reduce heat to low; simmer for 20-25 minutes or until liquid has been absorbed. Do not stir. Remove from heat and let sit for 5 minutes. Fluff with a fork.
VIEW THE RECEIPT
March of the Penguins
Click here for a larger picture of March of the Penguins
2 Dozen
Olives American
Appetizers Vegetables Christmas Winter Fun American Olives Hors d'Oeuvre Salty
1 can (12 oz) Jumbo black ves
1 can (12 oz) Medium black ves
1 rot peeled
4 ozs am cheese
Peel and slice the carrot into 1/8 inch rounds. Remove a pie wedge from each round. (that will be the penguin beak). Put the cream cheese in a small plastic baggy and snip the end. Slice open the jumbo olive and pipe in the cream cheese. Slice an opening on the medium olive for the carrot pie wedge and insert. Now stack the medium olive on the stuffed jumbo olive, on top of the carrot slice and secure with a frilly toothpick.
VIEW THE RECEIPT
2 Dozen
Olives American
Appetizers Vegetables Christmas Winter Fun American Olives Hors d'Oeuvre Salty
1 can (12 oz) Jumbo black ves
1 can (12 oz) Medium black ves
1 rot peeled
4 ozs am cheese
Peel and slice the carrot into 1/8 inch rounds. Remove a pie wedge from each round. (that will be the penguin beak). Put the cream cheese in a small plastic baggy and snip the end. Slice open the jumbo olive and pipe in the cream cheese. Slice an opening on the medium olive for the carrot pie wedge and insert. Now stack the medium olive on the stuffed jumbo olive, on top of the carrot slice and secure with a frilly toothpick.
VIEW THE RECEIPT
BJ's Chicken Marsala
Click here for a larger picture of BJ's Chicken Marsala
4 Servings
Chicken Italian
Main Dish Saute Italian Chicken Dinner Summer Soy Sauce
4 cken boneless/skinless half-breasts (pounded to even thickness)
1/3 cup ur
1/2 teaspoon t
1/2 teaspoon gano
4 tablespoon ve oil
4 tablespoon ter
1 clove lic
1 cup hrooms (fresh, sliced)
1/2 cup sala wine
Italian sley
Combine flour, salt, and oregano in a shallow bowl. Heat the oil, butter, and garlic in a skillet. Dredge the chicken in the flour mixture and place in skillet. Saute the chicken on medium heat for about 2 minutes on the first side, until lightly brown. Flip the breasts and add the mushrooms around the chicken pieces. Saute chicken until cooked completely . Remove chicken from skillet and place on serving plate(s). Add the wine to the mushrooms and simmer until liquid is reduced by half. Season with salt and pepper. Spoon mushrooms and sauce over chicken, garnish with Italian parsley and serve.
VIEW THE RECEIPT
4 Servings
Chicken Italian
Main Dish Saute Italian Chicken Dinner Summer Soy Sauce
4 cken boneless/skinless half-breasts (pounded to even thickness)
1/3 cup ur
1/2 teaspoon t
1/2 teaspoon gano
4 tablespoon ve oil
4 tablespoon ter
1 clove lic
1 cup hrooms (fresh, sliced)
1/2 cup sala wine
Italian sley
Combine flour, salt, and oregano in a shallow bowl. Heat the oil, butter, and garlic in a skillet. Dredge the chicken in the flour mixture and place in skillet. Saute the chicken on medium heat for about 2 minutes on the first side, until lightly brown. Flip the breasts and add the mushrooms around the chicken pieces. Saute chicken until cooked completely . Remove chicken from skillet and place on serving plate(s). Add the wine to the mushrooms and simmer until liquid is reduced by half. Season with salt and pepper. Spoon mushrooms and sauce over chicken, garnish with Italian parsley and serve.
VIEW THE RECEIPT
Carrot Cake with Coconut Cream Cheese Frosting
1 Servings
Cake Uncategorized
CAKE
4 s
1 c Oil
2 c ur
2 c ar
2 ts ing soda
1 ts t
2 ts namon
1 ts meg
1/4 ts spice
1/4 ts Ground ves
1 lb Grated rots
3/4 c Chopped nuts
1 c sins
FROSTING
4 tb ter or marg.
2 c onut
8 oz am cheese
2 tb k
1 Box confectioners ar
1/2 ts illa
Beat eggs until foamy, add oil slowly, add dry ingredients, beat until smooth. Add carrots, nuts, and raisins. Makes either (1) 9x13 or (3) 9" layers; grease and flour pans. Bake in 350 oven for 25-40 minutes (least time for layers). frosting: Melt 2 tbls. butter in skillet, add coconut stirring constantly over low heat until browned. Cool. Cream remaining butter, cream cheese, milk, and vanilla. Beat in sugar and 1 1/2 cups coconut. Frost cooled cake, sprinkle with remaining coconut. Posted to T.nt (sdm-marked) - Prodigys Recipe Exchange Newsletter by Susan and lt;stitches and at;bellsouth.net and gt; on Aug 17, 1997
VIEW THE RECEIPT
Cake Uncategorized
CAKE
4 s
1 c Oil
2 c ur
2 c ar
2 ts ing soda
1 ts t
2 ts namon
1 ts meg
1/4 ts spice
1/4 ts Ground ves
1 lb Grated rots
3/4 c Chopped nuts
1 c sins
FROSTING
4 tb ter or marg.
2 c onut
8 oz am cheese
2 tb k
1 Box confectioners ar
1/2 ts illa
Beat eggs until foamy, add oil slowly, add dry ingredients, beat until smooth. Add carrots, nuts, and raisins. Makes either (1) 9x13 or (3) 9" layers; grease and flour pans. Bake in 350 oven for 25-40 minutes (least time for layers). frosting: Melt 2 tbls. butter in skillet, add coconut stirring constantly over low heat until browned. Cool. Cream remaining butter, cream cheese, milk, and vanilla. Beat in sugar and 1 1/2 cups coconut. Frost cooled cake, sprinkle with remaining coconut. Posted to T.nt (sdm-marked) - Prodigys Recipe Exchange Newsletter by Susan and lt;stitches and at;bellsouth.net and gt; on Aug 17, 1997
VIEW THE RECEIPT
Caveman Beef Ribs
Click here for a larger picture of Caveman Beef Ribs
4 Servings
long beef ribs Asian
sweet, tart, sesame; summer, winter or fall.
20 long f ribs
0.5 c sin sauce
0.5 c sauce
0.5 c ey
0.5 c dark wn sugar
4 cloves lic finely diced or smashed
1 tablespoon freshly grated ger root (no substitutes)
4 tablespoon ame oil
Marinade; 1. In food processor, add finely diced garlic, freshly grated ginger root. 2. If honey is not flowing freely, heat for 45 seconds in the microwave, then add to processer. 3. Add remaining ingredients and process. 4. Drizzle in sesame oil as you process marinade. Ribs; 1. Using a meat tenderizer, punch needle like holes in meat part of ribs between bones. (optional) 2. Cut ribs into racks of 5 and put into large zip loc bag or 2 smaller bags. 3. Pour marinade over meat and massage into ribs. 4. Set into flat baking tray in fridge and turn as frequently as possible over the next 48 hours, Cooking; 1. preheat oven to 350 degrees F. 2. Drain marinade from bag and set aside in cup with basting brush handy. 3. Prepare large wire rack and baking tray, covering baking tray thouroughly with tin foil. (You'll be glad you did!) 4. Set ribs onto rack and put in oven. 5. Set timer for 40 minutes. Baste at the 20 minutes mark with marinade. 6. Increase oven heat to 400 degrees F. Turn ribs over and baste on other side. Leave in for 10 minutes. 7. Turn ribs, baste again and leave in for a final 10 minutes 8. Remove from oven.
VIEW THE RECEIPT
4 Servings
long beef ribs Asian
sweet, tart, sesame; summer, winter or fall.
20 long f ribs
0.5 c sin sauce
0.5 c sauce
0.5 c ey
0.5 c dark wn sugar
4 cloves lic finely diced or smashed
1 tablespoon freshly grated ger root (no substitutes)
4 tablespoon ame oil
Marinade; 1. In food processor, add finely diced garlic, freshly grated ginger root. 2. If honey is not flowing freely, heat for 45 seconds in the microwave, then add to processer. 3. Add remaining ingredients and process. 4. Drizzle in sesame oil as you process marinade. Ribs; 1. Using a meat tenderizer, punch needle like holes in meat part of ribs between bones. (optional) 2. Cut ribs into racks of 5 and put into large zip loc bag or 2 smaller bags. 3. Pour marinade over meat and massage into ribs. 4. Set into flat baking tray in fridge and turn as frequently as possible over the next 48 hours, Cooking; 1. preheat oven to 350 degrees F. 2. Drain marinade from bag and set aside in cup with basting brush handy. 3. Prepare large wire rack and baking tray, covering baking tray thouroughly with tin foil. (You'll be glad you did!) 4. Set ribs onto rack and put in oven. 5. Set timer for 40 minutes. Baste at the 20 minutes mark with marinade. 6. Increase oven heat to 400 degrees F. Turn ribs over and baste on other side. Leave in for 10 minutes. 7. Turn ribs, baste again and leave in for a final 10 minutes 8. Remove from oven.
VIEW THE RECEIPT
Braised Lamb Shoulder Chops with Tomatoes, Rosemary, and Olives
Click here for a larger picture of Braised Lamb Shoulder Chops with Tomatoes, Rosemary, and Olives
4 Servings
Lamb American
Main Dish Braised Christmas Winter Lamb American Dinner Savory
4 b shoulder chops about 3/4 inch thick, trimmed
Salt and per
ve oil
1 small on
2 Cloves lic
1 tablespoon Miced fresh emary
1/3 cup Dry wine
1/3 cup Canned atoes chopped
1/3 cup amata olives
2 tablespoon Minced fresh sley
Because they are generally leaner, round bone chops, also called arm chops, are preferable for this braise. If available, however, lean blade chops also braise nicely. 1. Sprinkle chops with salt and pepper to taste. 2. Heat 1 tablespoon of the oil in 12-inch heavy-bottomed nonreactive skillet over medium-high heat. Cooking in batches if necessary to avoid overcrowding, add chops; saut? until brown on both sides, 4 to 5 minutes. Remove from pan; set aside. 3. Pour fat from pan; return pan to medium heat, adding remaining tablespoon of oil. Add onion; saut? until softened, about 4 minutes. Add garlic and rosemary; cook until fragrant, about 1 minute longer. Add wine; simmer until reduced by half, scraping browned bits from pan bottom with wooden spoon, 2 to 3 minutes. Stir in tomatoes and olives, then return chops to pan. Reduce heat to low; cover and simmer until chops are cooked through but tender, 15 to 20 minutes. 4. Transfer chops to each of four plates. Stir parsley into braising liquid; simmer until sauce thickens, 2 to 3 minutes. Adjust seasonings, spoon portion of sauce over each chop, and serve.
VIEW THE RECEIPT
4 Servings
Lamb American
Main Dish Braised Christmas Winter Lamb American Dinner Savory
4 b shoulder chops about 3/4 inch thick, trimmed
Salt and per
ve oil
1 small on
2 Cloves lic
1 tablespoon Miced fresh emary
1/3 cup Dry wine
1/3 cup Canned atoes chopped
1/3 cup amata olives
2 tablespoon Minced fresh sley
Because they are generally leaner, round bone chops, also called arm chops, are preferable for this braise. If available, however, lean blade chops also braise nicely. 1. Sprinkle chops with salt and pepper to taste. 2. Heat 1 tablespoon of the oil in 12-inch heavy-bottomed nonreactive skillet over medium-high heat. Cooking in batches if necessary to avoid overcrowding, add chops; saut? until brown on both sides, 4 to 5 minutes. Remove from pan; set aside. 3. Pour fat from pan; return pan to medium heat, adding remaining tablespoon of oil. Add onion; saut? until softened, about 4 minutes. Add garlic and rosemary; cook until fragrant, about 1 minute longer. Add wine; simmer until reduced by half, scraping browned bits from pan bottom with wooden spoon, 2 to 3 minutes. Stir in tomatoes and olives, then return chops to pan. Reduce heat to low; cover and simmer until chops are cooked through but tender, 15 to 20 minutes. 4. Transfer chops to each of four plates. Stir parsley into braising liquid; simmer until sauce thickens, 2 to 3 minutes. Adjust seasonings, spoon portion of sauce over each chop, and serve.
VIEW THE RECEIPT
Key Lime Pie (Weight Watchers) 3 pts per slice
Click here for a larger picture of Key Lime Pie (Weight Watchers) 3 pts per slice
8 Servings
Lime American
Low Sugar Low Fat Summer Picnics Easter Quick Low Calorie Light Easy Desserts American Lime Spring Fresh
1 box (0.3 oz) Lime flavored atin, sugar-free
1/4 cup Water, ling
2 containers (6 oz eac Lime Pie-flavored light yogurt
1 tsp Lime zest, ted
1/4 cup e juice, fresh squeezed
1 container (8 oz) Frozen pped topping, fat-free, thawed
1 9" prepared ham cracker pice crust, reduced-fat
1 white, beaten with fork
1. Carefully brush graham cracker crust with egg white (gently, so crust doesnt crack). Bake in 375 degree oven for 5 min. Remove, let cool. 2. In the meantime, in a large heat-resistant bowl, dissolve gelatin in boiling water. 3. Add fresh lime juice and lime zest to gelatin mixture. 4. With wire whisk, stir in yogurt 5. With wooden spoon, fold in whipped topping. 6. Transfer mixture to prepared, cooled crust. Refrigerate overnight, or at least 2 hours. (Use the crust''s plastic cover, flipped over so it makes a dome, as the lid, to keep pie fresh while chilling. Lid also makes this pie easy to transport to a gathering.) 7. Slice and serve into 8 pieces: garnished with thin lime slice, if desired. Per slice: 193 calories, 3 g. fat, 4.3 g fiber, 3 points
VIEW THE RECEIPT
8 Servings
Lime American
Low Sugar Low Fat Summer Picnics Easter Quick Low Calorie Light Easy Desserts American Lime Spring Fresh
1 box (0.3 oz) Lime flavored atin, sugar-free
1/4 cup Water, ling
2 containers (6 oz eac Lime Pie-flavored light yogurt
1 tsp Lime zest, ted
1/4 cup e juice, fresh squeezed
1 container (8 oz) Frozen pped topping, fat-free, thawed
1 9" prepared ham cracker pice crust, reduced-fat
1 white, beaten with fork
1. Carefully brush graham cracker crust with egg white (gently, so crust doesnt crack). Bake in 375 degree oven for 5 min. Remove, let cool. 2. In the meantime, in a large heat-resistant bowl, dissolve gelatin in boiling water. 3. Add fresh lime juice and lime zest to gelatin mixture. 4. With wire whisk, stir in yogurt 5. With wooden spoon, fold in whipped topping. 6. Transfer mixture to prepared, cooled crust. Refrigerate overnight, or at least 2 hours. (Use the crust''s plastic cover, flipped over so it makes a dome, as the lid, to keep pie fresh while chilling. Lid also makes this pie easy to transport to a gathering.) 7. Slice and serve into 8 pieces: garnished with thin lime slice, if desired. Per slice: 193 calories, 3 g. fat, 4.3 g fiber, 3 points
VIEW THE RECEIPT
Napoleon
Click here for a larger picture of Napoleon - Original!
10 Servings
Flour Russian
Sweet Soft Delicious Cake Desert Holiday
Dough:
4 cups ur
2 cup garine
1
1 tb egar
Icing:
1 cup ar
0.5 l k
2 s
2 tb ur
1 cup ter
1 tsp illa(individual preference)
Icing: Mix sugar, eggs, flour and then pour over milk. Cook on low heat, stirring regularly, until dense. When icing cools down a little, add butter and vanilla. Dough: cut margarine into small pieces and toss with flour until smooth. Mix egg, vinegar in 1 cup of water and add it to flour. Knead the dough until elastic and smooth. Divide the dough into 8 parts and put in the fridge for 40-60 minutes. Roll out every part very thin, put in a baking form, cut out remains, pierce with a fork and bake in a preheated oven until light golden. Bake the remains of dough until golden colour. Spread the icing on every shortcake and on the top. Crumb the dough remains and sprinkle all the cake with them. Put in a fridge at least for a couple of hours.
VIEW THE RECEIPT
10 Servings
Flour Russian
Sweet Soft Delicious Cake Desert Holiday
Dough:
4 cups ur
2 cup garine
1
1 tb egar
Icing:
1 cup ar
0.5 l k
2 s
2 tb ur
1 cup ter
1 tsp illa(individual preference)
Icing: Mix sugar, eggs, flour and then pour over milk. Cook on low heat, stirring regularly, until dense. When icing cools down a little, add butter and vanilla. Dough: cut margarine into small pieces and toss with flour until smooth. Mix egg, vinegar in 1 cup of water and add it to flour. Knead the dough until elastic and smooth. Divide the dough into 8 parts and put in the fridge for 40-60 minutes. Roll out every part very thin, put in a baking form, cut out remains, pierce with a fork and bake in a preheated oven until light golden. Bake the remains of dough until golden colour. Spread the icing on every shortcake and on the top. Crumb the dough remains and sprinkle all the cake with them. Put in a fridge at least for a couple of hours.
VIEW THE RECEIPT
Basic Bread
Click here for a larger picture of Basic Bread
2 Servings
Bread Uncategorized
Bake Brunch Breakfast Beautiful Bread Fall Fresh
1 package st active dry yeast
1 tablespoon ar
5.5 cups All purpose ur
1 tablespoon t
0.25 cup nmeal
2 cups Water; warm - not over 110 F
2 cups Water ling
Put warm water in a bowl, add sugar and yeast. Stir and let sit for a couple of minutes. Gradually stir in flour and salt until dough pulls from sides of bowl. Lightly flour a surface and put dough onto it to knead. Knead dough for 3 minutes. Then clean and grease the bowl in which you will let the dough rise. Before putting in dough, knead another 3 minutes. Form the dough into a ball and put into the greased bowl, turning to grease all sides of the dough. Cover with a damp clean dishtowel and let rise until it doubles its size, about 1 to 2 hours. Punch down the dough with fist and knead for a minute or so to work out the air. Cut dough in half and form two loaves. Sprinkle cornmeal on a cookie sheet, place loaves onto the sheet, and let rise for 45 minutes. Set the oven to 450F (230C / Gas Mark 8) and preheat for 15 minutes. Put a casserole or pan on the bottom rack and pour 2 or so cups of boiling water into it. Put the cookie sheet with bread on the rack above the water, and bake for 20 minutes. When the baking time is over, turn off the oven and leave in the bread for 5 more minutes. To keep, freeze in foil (after cooled) or leave at room temperature in a paper bag. Either of these are better for bread than refrigeration.
VIEW THE RECEIPT
2 Servings
Bread Uncategorized
Bake Brunch Breakfast Beautiful Bread Fall Fresh
1 package st active dry yeast
1 tablespoon ar
5.5 cups All purpose ur
1 tablespoon t
0.25 cup nmeal
2 cups Water; warm - not over 110 F
2 cups Water ling
Put warm water in a bowl, add sugar and yeast. Stir and let sit for a couple of minutes. Gradually stir in flour and salt until dough pulls from sides of bowl. Lightly flour a surface and put dough onto it to knead. Knead dough for 3 minutes. Then clean and grease the bowl in which you will let the dough rise. Before putting in dough, knead another 3 minutes. Form the dough into a ball and put into the greased bowl, turning to grease all sides of the dough. Cover with a damp clean dishtowel and let rise until it doubles its size, about 1 to 2 hours. Punch down the dough with fist and knead for a minute or so to work out the air. Cut dough in half and form two loaves. Sprinkle cornmeal on a cookie sheet, place loaves onto the sheet, and let rise for 45 minutes. Set the oven to 450F (230C / Gas Mark 8) and preheat for 15 minutes. Put a casserole or pan on the bottom rack and pour 2 or so cups of boiling water into it. Put the cookie sheet with bread on the rack above the water, and bake for 20 minutes. When the baking time is over, turn off the oven and leave in the bread for 5 more minutes. To keep, freeze in foil (after cooled) or leave at room temperature in a paper bag. Either of these are better for bread than refrigeration.
VIEW THE RECEIPT
Shepherd's Pie (gordon Ramsey's)
Click here for a larger picture of Shepherd's Pie (gordon Ramsey's)
4 Servings
Beef American
Main Dish Bake Saute Beef American Dinner Fall Savory
2 tblspoons ve Oil
1 son to taste Sea Salt
1 son to taste Pepper
2 lbs und beef minced
2 cups ons finely grated
1 large rot finely grated
2 cloves lic chopped
2 tablespoons cestershire sauce
1 tablespoon ato Paste
2 sprigs Tyme Fresh leaves picked
1 sprig emary needles chopped
1 cup Wine
1 ? cups cken Stock (or Chicken consume)
1 2.5 lbs atoes (peeled and cut into chunks)
1 1? ounces ter
2 Yolks
6 ounces k
6 tablespoon mesan grated
2 sprigs emary
1 small handfull me Sprigs
1 clove lic chopped
Method: How to make Gordon Ramsey Shepherds Pie 1. Preheat the oven to 350? 2. Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes. Stir the onions and carrot into the mince then grate the garlic in as well. Add the Worcestershire sauce, tomato puree and herbs and cook for 1-2 minutes, stirring constantly. Pour in the red wine and reduce until almost completely evaporated. Add the chicken stock, bring to the boil and simmer until the sauce has thickened 3. Meanwhile, cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly. Pass them through a potato ricer then beat in the egg yolks, followed by about 2 tbsp grated Parmesan. Check for seasoning 4. Spoon the mince into the bottom of a large ovenproof dish. Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle. Grate some extra Parmesan over and season. Fluff up the mash potato with a fork to make rough peaks. Bake in the oven for approximately 20 minutes, until bubbling and golden brown 5. For the carrots bring a pan of water to the boil with the rosemary, thyme and garlic. Boil the carrots in the water for 3 minutes to soften slightly, then drain and pat dry. Heat the oil in a large non-stick saut? pan then add the carrots and some seasoning. Brown the carrots all over until just tender, adding the butter towards the end of cooking.
VIEW THE RECEIPT
4 Servings
Beef American
Main Dish Bake Saute Beef American Dinner Fall Savory
2 tblspoons ve Oil
1 son to taste Sea Salt
1 son to taste Pepper
2 lbs und beef minced
2 cups ons finely grated
1 large rot finely grated
2 cloves lic chopped
2 tablespoons cestershire sauce
1 tablespoon ato Paste
2 sprigs Tyme Fresh leaves picked
1 sprig emary needles chopped
1 cup Wine
1 ? cups cken Stock (or Chicken consume)
1 2.5 lbs atoes (peeled and cut into chunks)
1 1? ounces ter
2 Yolks
6 ounces k
6 tablespoon mesan grated
2 sprigs emary
1 small handfull me Sprigs
1 clove lic chopped
Method: How to make Gordon Ramsey Shepherds Pie 1. Preheat the oven to 350? 2. Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes. Stir the onions and carrot into the mince then grate the garlic in as well. Add the Worcestershire sauce, tomato puree and herbs and cook for 1-2 minutes, stirring constantly. Pour in the red wine and reduce until almost completely evaporated. Add the chicken stock, bring to the boil and simmer until the sauce has thickened 3. Meanwhile, cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly. Pass them through a potato ricer then beat in the egg yolks, followed by about 2 tbsp grated Parmesan. Check for seasoning 4. Spoon the mince into the bottom of a large ovenproof dish. Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle. Grate some extra Parmesan over and season. Fluff up the mash potato with a fork to make rough peaks. Bake in the oven for approximately 20 minutes, until bubbling and golden brown 5. For the carrots bring a pan of water to the boil with the rosemary, thyme and garlic. Boil the carrots in the water for 3 minutes to soften slightly, then drain and pat dry. Heat the oil in a large non-stick saut? pan then add the carrots and some seasoning. Brown the carrots all over until just tender, adding the butter towards the end of cooking.
VIEW THE RECEIPT
Sicilian Penne with Swordfish and Eggplant
4 Servings
Swordfish Fish
Swordfish Fish
1 pound penne ta
1/3 cup ve oil plus 2 tablespoons
3 lic cloves minced
1/2 spoon red chili flakes (plus more to taste)
1/4 cup chopped fresh flat-leaf sley, plus 1/3 cup
4 Japanese plants ends trimmed, thinly sliced lengthwise, then cut into squares
1 pound swordfish aks, skin removed, cut into 1-inch cu
1/3 cup te wine
2 cups halved teardrop or rry tomatoes (red yellow or a blend)
1 Extra-virgin ve oil for drizzling
3/4 teaspoon her salt
3/4 teaspoon freshly ground ck pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. Meanwhile, place a large, heavy skillet over medium-high heat. Add the 1/3 cup olive oil, garlic, red chili flakes, and 1/4 cup parsley. Stir and cook until fragrant, about 1 to 2 minutes. Add the eggplant and cook until tender, about 5 minutes. Remove the eggplant from the pan and set aside. Season the swordfish cubes with salt and pepper. Using the same pan, over medium-high heat, add the 2 remaining tablespoons of olive oil and cook the swordfish until opaque, about 5 minutes. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. Add the tomatoes, eggplant, cooked pasta, the remaining 1/3 cup parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with the salt and pepper. Stir to combine.
VIEW THE RECEIPT
Swordfish Fish
Swordfish Fish
1 pound penne ta
1/3 cup ve oil plus 2 tablespoons
3 lic cloves minced
1/2 spoon red chili flakes (plus more to taste)
1/4 cup chopped fresh flat-leaf sley, plus 1/3 cup
4 Japanese plants ends trimmed, thinly sliced lengthwise, then cut into squares
1 pound swordfish aks, skin removed, cut into 1-inch cu
1/3 cup te wine
2 cups halved teardrop or rry tomatoes (red yellow or a blend)
1 Extra-virgin ve oil for drizzling
3/4 teaspoon her salt
3/4 teaspoon freshly ground ck pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. Meanwhile, place a large, heavy skillet over medium-high heat. Add the 1/3 cup olive oil, garlic, red chili flakes, and 1/4 cup parsley. Stir and cook until fragrant, about 1 to 2 minutes. Add the eggplant and cook until tender, about 5 minutes. Remove the eggplant from the pan and set aside. Season the swordfish cubes with salt and pepper. Using the same pan, over medium-high heat, add the 2 remaining tablespoons of olive oil and cook the swordfish until opaque, about 5 minutes. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. Add the tomatoes, eggplant, cooked pasta, the remaining 1/3 cup parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with the salt and pepper. Stir to combine.
VIEW THE RECEIPT
S'mores Cupcake Frosting
Click here for a larger picture of S'mores Cupcake Frosting
24 Servings
Marshmallow American
Desserts No Cook Picnics Kid Friendly Marshmallow American Summer Sweet
1/2 pound Unsalted butter tened
1 pound Confectioners ar
1/2 teaspoon illa
16 ounce shmallow fluff
Cream the butter on high until it's light and fluffy. Add the confectioner's sugar, 1/4 cup at a time, and beat until fluffy each time. Beat in the vanilla until incorporated. Then dump in the Fluff and mix it up 'til it's all creamy. Transfer to pastry bag (if desired) and pipe onto cupcakes! (You can also cut the corner off a Ziploc bag and use that instead.) To make s'mores cupcakes: Use your favorite chocolate cake recipe and bake as directed for cupcakes. Sprinkle (after frosted) with graham cracker crumbs and top with a chocolate square.
VIEW THE RECEIPT
24 Servings
Marshmallow American
Desserts No Cook Picnics Kid Friendly Marshmallow American Summer Sweet
1/2 pound Unsalted butter tened
1 pound Confectioners ar
1/2 teaspoon illa
16 ounce shmallow fluff
Cream the butter on high until it's light and fluffy. Add the confectioner's sugar, 1/4 cup at a time, and beat until fluffy each time. Beat in the vanilla until incorporated. Then dump in the Fluff and mix it up 'til it's all creamy. Transfer to pastry bag (if desired) and pipe onto cupcakes! (You can also cut the corner off a Ziploc bag and use that instead.) To make s'mores cupcakes: Use your favorite chocolate cake recipe and bake as directed for cupcakes. Sprinkle (after frosted) with graham cracker crumbs and top with a chocolate square.
VIEW THE RECEIPT
Easy Banana Bread
Click here for a larger picture of Easy Banana Bread
20 Servings
Banana American
Bread Breakfast Brunch Bake Picnics Kid Friendly Banana American Spring Creamy
3 1/2 cup All purpose ur
3 cup ar
1 1/2 teaspoon ing soda
1 1/2 teaspoon t
1 teaspoon ing powder
1 teaspoon namon
1 teaspoon illa
4 large
2/3 cup Water
1 cup etable oil
2 cup anas mashed
1 cup an optional
1. Preheat oven to 350 degrees. 2. Combine ingredients in large mixing bowl. 3. Pour batter into 2 prepared bread pans. 4. Bake for 1 hour or until firm and golden brown. 5 Cool on wire rack for at least 15 minutes before turning bread out onto tray.
VIEW THE RECEIPT
20 Servings
Banana American
Bread Breakfast Brunch Bake Picnics Kid Friendly Banana American Spring Creamy
3 1/2 cup All purpose ur
3 cup ar
1 1/2 teaspoon ing soda
1 1/2 teaspoon t
1 teaspoon ing powder
1 teaspoon namon
1 teaspoon illa
4 large
2/3 cup Water
1 cup etable oil
2 cup anas mashed
1 cup an optional
1. Preheat oven to 350 degrees. 2. Combine ingredients in large mixing bowl. 3. Pour batter into 2 prepared bread pans. 4. Bake for 1 hour or until firm and golden brown. 5 Cool on wire rack for at least 15 minutes before turning bread out onto tray.
VIEW THE RECEIPT
Classic Fondue (Fondue Neuchateloise)
4 Servings
Uncategorized
1 lb Switzerland ss cheese --
Diced
Or 1/2 Emmentr and 1/2
Gruyere
3 tb ur
1 lic clove
2 c Dry te wine -- Neutchatel
Rieselin
1 tb on juice
3 tb Kirsch
Nutmet, per to taste
2 Italian bread loaf
Dredge the cheese lightly with the flour. Rub the cooking pot wiht garlic; pour in the wine; wet over moderate heat. When air bubbles rise to surface, add lemon juice. Then add the cheese by handfuls, stirring constantly with a wooden fork or spoon until the cheese is melting. Add the Kirsch and spices, sitrring until blended. Serve and keep bubbling hot over burner. Spear the bread cubes through the soft wide into the crust, dunk and swirl in the fondue. Local Variations: There are a number of different fondues in western Switzerland and their chief difference depends on the cheeses used. Very often, two varieties of the same cheese are used, i.e., a young cheese and a well-matured one. Fondue from Fribourg is different from the classic (recipe above) in as much as no wine or Kirsch is used int he dish. Hot water is substituted in their stead. Also in Fribourg, potatoes are sometimes used in lieu of bread. Fondue from Valais uses the local cheeses and hot milk to melt the cheese in. Fondue from Geneva sometimes has a handful of peeled, seeded and chopped fresh tomatoes added with the cheese. The chief thing to remember about a cheese fondue is that the cheese must cook over very low heat or it will become stringy. It must also be kept hot, but over low heat, so that it will not heat too much and become tough. Equipment: In Switzerland a fondue is made in a round metal or earthenware pot, but a heavy earthenware or cast-iron casserole will serve as long as it holdss the heat and is round in shape. The pot (caquelon) is put in the middle of the table on a fondue-warmer, which may be a mild alcohol flame or an electric hot plate. Long handled forks are necessary to hold the bread. Cheeses: The choice of cheese if of the greatest importance. For a good fondue you must have a well-matured Swiss Cheese. American Swiss cheese is seldom, if ever, sufficently matured to make a proper fondue. Its worth buying a cheese marked with the red trademark SWITZERLAND. For the mildest fondue, use all Emmentaler cheese. For a medium fondue, use half Emmentaler and half Gruyere. If you like a stronger flavor, use two thirds Gruyere and one third Emmentaler. The strongest fondue is made from well-matured Gruyere. Preparation of the cheese: Experience has proved that cheese cut into small dice melts better and more smoothly than grated cheese. The latter tends to form lumps when cooking. Wine: Choose a light, sparkling, slightly acid wine, preferably a Swiss Neuchatel. The acidity of the wine helps to liquify the cheese and to make the melted cheese homogenous. Wines with little acidity are not suited to a fondue. If you think that the wine is not sufficently acid, add a little lemon juice to help prevent formation of lumps. (One teaspoon of lemon juice for each 6-7 tablespoons--3 1/2 liquid ounces) of wine will serve). Proportion of cheese and wine: Count on about 6-7 tablespoonss of wine for each 6 ounces of cheese. Since cheese, depending on its kind and age, absorbs liquids differently, you may have to adjust these quantities a little. Start with less wine rather than more--you can always add some. How to cook the fondue: Rub the fondue pan with a cut garlic clove. Pour in the wine. Put the pan on low heat on the kitchen stove if the fondue is to be made in the kitchen and then taken to the warmer at the table or placed over the heat of a chafing dish. Warm the wine, but do not boil it. Dredge the cheese with the flour. Add the cheese gradually, stirring constantly, not clockwise but in the shape of a figure 8. Increase the heat to moderate. Keep on stirring and dont worry if the cheese does not thicken at once. Flavor with pepper and nutmeg to taste; most likely it will not need salt since the cheese is usually salty enough. Stir in a little Kirsch (or brandy, gin or whiskey) until smooth and creamy. (A pinch of baking soda will make a lighter fondue). Now bring the fondue to the table. Once the fondue has been made, it should be kept bubbling. Regulate the flame of the warmer so that the fondue keeps simmering while it is being eaten. Toward the end of the meal, some of the melted cheese in the pot will form a brown crust at the bottom of the pot. At this stage, keep the heat as low as possible (earthenware may crack at this point). The crust can be lifted out with a fork and is considered a special treat. How to eat the fondue: Its important to dunk the bread in a stirring motion; this helps maintain proper consistency of the fondue. Care of the fondue: It is essential that the fondue keeps bubbling lightly at all times. This is done by regulating the heat, or by turning it off and on. If the fondue should become lumpy, or the liquid separate from the fat, the following should be tried: put the fondue back onto the stove, stir it thoroughly with a wire whisk and add 1/2 teaspoon constarch. It may also be diluted with up to 1/2 glass wine (warm first). This should bring it back to a creamy consistency. Fondue does turn lumpy despite the care you have taken. Chese that is not well matured tends to become lumpy and to form "threads." Both of these can be avoided by using more Gruyere cheese than Emmentaler in the mixture. If the fondue becomes too thick because of the continuous cooking and evaporation of the liquid, it can be thinned by adding some wine (warm first). Care of fondue eaters: Do not drink cold or iced drinks--including wine-- during fondue eating. Traditionally Kirsch is served in the "middle." Finish the meal with a cup of hot coffee or tea. This is important. Drinking cold liquids will cause stomach aches. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
VIEW THE RECEIPT
Uncategorized
1 lb Switzerland ss cheese --
Diced
Or 1/2 Emmentr and 1/2
Gruyere
3 tb ur
1 lic clove
2 c Dry te wine -- Neutchatel
Rieselin
1 tb on juice
3 tb Kirsch
Nutmet, per to taste
2 Italian bread loaf
Dredge the cheese lightly with the flour. Rub the cooking pot wiht garlic; pour in the wine; wet over moderate heat. When air bubbles rise to surface, add lemon juice. Then add the cheese by handfuls, stirring constantly with a wooden fork or spoon until the cheese is melting. Add the Kirsch and spices, sitrring until blended. Serve and keep bubbling hot over burner. Spear the bread cubes through the soft wide into the crust, dunk and swirl in the fondue. Local Variations: There are a number of different fondues in western Switzerland and their chief difference depends on the cheeses used. Very often, two varieties of the same cheese are used, i.e., a young cheese and a well-matured one. Fondue from Fribourg is different from the classic (recipe above) in as much as no wine or Kirsch is used int he dish. Hot water is substituted in their stead. Also in Fribourg, potatoes are sometimes used in lieu of bread. Fondue from Valais uses the local cheeses and hot milk to melt the cheese in. Fondue from Geneva sometimes has a handful of peeled, seeded and chopped fresh tomatoes added with the cheese. The chief thing to remember about a cheese fondue is that the cheese must cook over very low heat or it will become stringy. It must also be kept hot, but over low heat, so that it will not heat too much and become tough. Equipment: In Switzerland a fondue is made in a round metal or earthenware pot, but a heavy earthenware or cast-iron casserole will serve as long as it holdss the heat and is round in shape. The pot (caquelon) is put in the middle of the table on a fondue-warmer, which may be a mild alcohol flame or an electric hot plate. Long handled forks are necessary to hold the bread. Cheeses: The choice of cheese if of the greatest importance. For a good fondue you must have a well-matured Swiss Cheese. American Swiss cheese is seldom, if ever, sufficently matured to make a proper fondue. Its worth buying a cheese marked with the red trademark SWITZERLAND. For the mildest fondue, use all Emmentaler cheese. For a medium fondue, use half Emmentaler and half Gruyere. If you like a stronger flavor, use two thirds Gruyere and one third Emmentaler. The strongest fondue is made from well-matured Gruyere. Preparation of the cheese: Experience has proved that cheese cut into small dice melts better and more smoothly than grated cheese. The latter tends to form lumps when cooking. Wine: Choose a light, sparkling, slightly acid wine, preferably a Swiss Neuchatel. The acidity of the wine helps to liquify the cheese and to make the melted cheese homogenous. Wines with little acidity are not suited to a fondue. If you think that the wine is not sufficently acid, add a little lemon juice to help prevent formation of lumps. (One teaspoon of lemon juice for each 6-7 tablespoons--3 1/2 liquid ounces) of wine will serve). Proportion of cheese and wine: Count on about 6-7 tablespoonss of wine for each 6 ounces of cheese. Since cheese, depending on its kind and age, absorbs liquids differently, you may have to adjust these quantities a little. Start with less wine rather than more--you can always add some. How to cook the fondue: Rub the fondue pan with a cut garlic clove. Pour in the wine. Put the pan on low heat on the kitchen stove if the fondue is to be made in the kitchen and then taken to the warmer at the table or placed over the heat of a chafing dish. Warm the wine, but do not boil it. Dredge the cheese with the flour. Add the cheese gradually, stirring constantly, not clockwise but in the shape of a figure 8. Increase the heat to moderate. Keep on stirring and dont worry if the cheese does not thicken at once. Flavor with pepper and nutmeg to taste; most likely it will not need salt since the cheese is usually salty enough. Stir in a little Kirsch (or brandy, gin or whiskey) until smooth and creamy. (A pinch of baking soda will make a lighter fondue). Now bring the fondue to the table. Once the fondue has been made, it should be kept bubbling. Regulate the flame of the warmer so that the fondue keeps simmering while it is being eaten. Toward the end of the meal, some of the melted cheese in the pot will form a brown crust at the bottom of the pot. At this stage, keep the heat as low as possible (earthenware may crack at this point). The crust can be lifted out with a fork and is considered a special treat. How to eat the fondue: Its important to dunk the bread in a stirring motion; this helps maintain proper consistency of the fondue. Care of the fondue: It is essential that the fondue keeps bubbling lightly at all times. This is done by regulating the heat, or by turning it off and on. If the fondue should become lumpy, or the liquid separate from the fat, the following should be tried: put the fondue back onto the stove, stir it thoroughly with a wire whisk and add 1/2 teaspoon constarch. It may also be diluted with up to 1/2 glass wine (warm first). This should bring it back to a creamy consistency. Fondue does turn lumpy despite the care you have taken. Chese that is not well matured tends to become lumpy and to form "threads." Both of these can be avoided by using more Gruyere cheese than Emmentaler in the mixture. If the fondue becomes too thick because of the continuous cooking and evaporation of the liquid, it can be thinned by adding some wine (warm first). Care of fondue eaters: Do not drink cold or iced drinks--including wine-- during fondue eating. Traditionally Kirsch is served in the "middle." Finish the meal with a cup of hot coffee or tea. This is important. Drinking cold liquids will cause stomach aches. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
VIEW THE RECEIPT
Herb Roasted Chicken
6 Servings
Chicken American
Winter Roast Advance Main Dish Chicken American
1 whole cken about 4 pounds
4 cloves lic minced
1 1/2 tablespoons dried me divided
1/2 tablespoon dried emary crushed
1 tablespoon t
1/4 tablespoon ck pepper
1 medium on sliced
3 tablespoons ter
15 small baby rots sliced to 1/4 inch
3 stalks ery sliced to 1/4 inch
2 medium ons sliced
1/4 cup all purpose ur
1 can (14 oz) cken broth
1/4 cup dry te wine
Preheat oven to 425 degrees F. Lightly sprinkle salt over chicken and allow it to sit out for 30 minutes prior preparation. Rinse chicken inside and out with running cold water. Dry it thoroughly with paper towels. In small bowl, combine garlic, 1 tablespoon of thyme, rosemary, salt and pepper. Zest lemon, reserve 1/2 tablespoon for sauce. Place remaining zest with herbs. Cut lemon into wedges and squeeze juice into bowl and mix. Reserve 1 tablespoon of mixture. Season chicken with mixture inside and out. In another bowl, combine the remaining 1 tablespoon of seasoning with butter, baby carrots celery and lemons. Place mixture inside chicken and tie legs together. Tuck the wings under the chicken. Arrange onions in center of roasting pan. Place chicken on onions and roast until internal temperature reads 180 degrees F, about 1 and a half hours. Baste occasionally and tent with foil if skin becomes too dark. Remove chicken to cutting board. Loosely wrap with foil and let stand for 10 minutes before carving. Meanwhile, place roasting pan over medium heat. Remove as much fat as possible and stir in flour, cooking until flour is slightly browned. Gradually add chicken broth, bring to boil scraping up any browned bits. Stir in wine, remaining thyme and reserved lemon zest. Cook until mixture is thickened. Strain gravy and serve with chicken.
VIEW THE RECEIPT
Chicken American
Winter Roast Advance Main Dish Chicken American
1 whole cken about 4 pounds
4 cloves lic minced
1 1/2 tablespoons dried me divided
1/2 tablespoon dried emary crushed
1 tablespoon t
1/4 tablespoon ck pepper
1 medium on sliced
3 tablespoons ter
15 small baby rots sliced to 1/4 inch
3 stalks ery sliced to 1/4 inch
2 medium ons sliced
1/4 cup all purpose ur
1 can (14 oz) cken broth
1/4 cup dry te wine
Preheat oven to 425 degrees F. Lightly sprinkle salt over chicken and allow it to sit out for 30 minutes prior preparation. Rinse chicken inside and out with running cold water. Dry it thoroughly with paper towels. In small bowl, combine garlic, 1 tablespoon of thyme, rosemary, salt and pepper. Zest lemon, reserve 1/2 tablespoon for sauce. Place remaining zest with herbs. Cut lemon into wedges and squeeze juice into bowl and mix. Reserve 1 tablespoon of mixture. Season chicken with mixture inside and out. In another bowl, combine the remaining 1 tablespoon of seasoning with butter, baby carrots celery and lemons. Place mixture inside chicken and tie legs together. Tuck the wings under the chicken. Arrange onions in center of roasting pan. Place chicken on onions and roast until internal temperature reads 180 degrees F, about 1 and a half hours. Baste occasionally and tent with foil if skin becomes too dark. Remove chicken to cutting board. Loosely wrap with foil and let stand for 10 minutes before carving. Meanwhile, place roasting pan over medium heat. Remove as much fat as possible and stir in flour, cooking until flour is slightly browned. Gradually add chicken broth, bring to boil scraping up any browned bits. Stir in wine, remaining thyme and reserved lemon zest. Cook until mixture is thickened. Strain gravy and serve with chicken.
VIEW THE RECEIPT
Chicken Fajitas with Crunchy Lime Cabbage and Avocado
4 Servings
Chicken Uncategorized
Quick Vegetables Side Dish Salads Main Dish Appetizers Chicken Uncategorized
6 tablespoons ve oil as required
2 small lic minced
1 tablespoon li powder as required
2 pound cken breast sliced
1 large l pepper sliced
1 large onion sliced
2 tablespoons antro chopped
2 tablespoons e Juice as required
2 teaspoon e peeled
6 Soft wheat tillas as required
1 cado sliced
1 tablespoon r cream as required
1. Whisk 3 tablespoons olive oil, garlic, and chili powder in large bowl. Add chicken, bell pepper, and onion. Sprinkle with salt and pepper. Toss to coat. Let stand 1 hour at room temperature or chill up to 4 hours. 2. Toss cabbage, cilantro, lime juice, lime peel, and 3 tablespoons olive oil in medium bowl. Season to taste with salt and pepper. 3. Preheat oven to 350?XF. Wrap tortillas in foil and place in oven until heated through, about 15 minutes. 4. Meanwhile, heat large pan over medium-high heat. Put chicken and vegetables in pan and cook until chicken is cooked through and vegetables are browned, stirring frequently, about 7 minutes. 5. Divide chicken among warm tortillas; top with cabbage mixture and avocado slices, and sour cream, if desired.
VIEW THE RECEIPT
Chicken Uncategorized
Quick Vegetables Side Dish Salads Main Dish Appetizers Chicken Uncategorized
6 tablespoons ve oil as required
2 small lic minced
1 tablespoon li powder as required
2 pound cken breast sliced
1 large l pepper sliced
1 large onion sliced
2 tablespoons antro chopped
2 tablespoons e Juice as required
2 teaspoon e peeled
6 Soft wheat tillas as required
1 cado sliced
1 tablespoon r cream as required
1. Whisk 3 tablespoons olive oil, garlic, and chili powder in large bowl. Add chicken, bell pepper, and onion. Sprinkle with salt and pepper. Toss to coat. Let stand 1 hour at room temperature or chill up to 4 hours. 2. Toss cabbage, cilantro, lime juice, lime peel, and 3 tablespoons olive oil in medium bowl. Season to taste with salt and pepper. 3. Preheat oven to 350?XF. Wrap tortillas in foil and place in oven until heated through, about 15 minutes. 4. Meanwhile, heat large pan over medium-high heat. Put chicken and vegetables in pan and cook until chicken is cooked through and vegetables are browned, stirring frequently, about 7 minutes. 5. Divide chicken among warm tortillas; top with cabbage mixture and avocado slices, and sour cream, if desired.
VIEW THE RECEIPT
Naan Bread
Click here for a larger picture of Naan Bread
12 Servings
bread Mediterranean
Bread Indian Mediterranean Stuffed Appetizers Grill bread
2 cups -purpose flour
1 cup bread ur
1/2 cup whole wheat ur
1 tsp t
1/2 tsp instant st
1 1/2 cup k heated to 110F
1 tsp ar
Combine the flours ,yeast/salt and sugar in a mixer bowl.Set aside. Warm up milk to about 110 deg. Add milk to the flour mixture.Mix in a stand mixer( I used my Kitchen Aid) on medium speed for 5 minutes, or knead by hand until the dough is smooth and elastic.Cover with plastic and allow to rest for two hours. After the dough has rested, turn it out onto a floured surface. Divide the dough onto 12 equal pieces and round them into balls. Cover with a towel and allow to rest for 30 minutes.While the dough rests, heat your oven to 500 F and place a pizza stone on the bottom rack of the oven. I guess you can also use a cast iron skillet to do this. After it has rested for 30 minutes, roll out the dough until it is about 6? to 7? wide. It shouldn't be too thick, more on the thinner side.Moisten the dough with a bit of water, either with a dipped pastry brush or by running your hands through running water and then moistening the dough with your wet hands.Lay the dough onto the hot pizza stone. Close the oven and bake for 2 1/2 to 3 minutes, or until puffed and beginning to get brown spots. Don't overcook it or it will get brittle on you. Brush with melted butter(or ghee...clarified butter) and cover. I chose not to brush it with butter since I was going to freeze most of them. I did however, place them (stacked) in a plastic bag when still warm to sort of steam and make them softer. I also, took them out later(frozen)and wrapped them in foil..to sort of steam them. I placed them on the grill for a few minutes while my flank steak was cooking. This way I had nice warm bread ready to be stuffed with the meat and sour cream/cilantro sauce(of course you can use yoghurt).
VIEW THE RECEIPT
12 Servings
bread Mediterranean
Bread Indian Mediterranean Stuffed Appetizers Grill bread
2 cups -purpose flour
1 cup bread ur
1/2 cup whole wheat ur
1 tsp t
1/2 tsp instant st
1 1/2 cup k heated to 110F
1 tsp ar
Combine the flours ,yeast/salt and sugar in a mixer bowl.Set aside. Warm up milk to about 110 deg. Add milk to the flour mixture.Mix in a stand mixer( I used my Kitchen Aid) on medium speed for 5 minutes, or knead by hand until the dough is smooth and elastic.Cover with plastic and allow to rest for two hours. After the dough has rested, turn it out onto a floured surface. Divide the dough onto 12 equal pieces and round them into balls. Cover with a towel and allow to rest for 30 minutes.While the dough rests, heat your oven to 500 F and place a pizza stone on the bottom rack of the oven. I guess you can also use a cast iron skillet to do this. After it has rested for 30 minutes, roll out the dough until it is about 6? to 7? wide. It shouldn't be too thick, more on the thinner side.Moisten the dough with a bit of water, either with a dipped pastry brush or by running your hands through running water and then moistening the dough with your wet hands.Lay the dough onto the hot pizza stone. Close the oven and bake for 2 1/2 to 3 minutes, or until puffed and beginning to get brown spots. Don't overcook it or it will get brittle on you. Brush with melted butter(or ghee...clarified butter) and cover. I chose not to brush it with butter since I was going to freeze most of them. I did however, place them (stacked) in a plastic bag when still warm to sort of steam and make them softer. I also, took them out later(frozen)and wrapped them in foil..to sort of steam them. I placed them on the grill for a few minutes while my flank steak was cooking. This way I had nice warm bread ready to be stuffed with the meat and sour cream/cilantro sauce(of course you can use yoghurt).
VIEW THE RECEIPT
Gulliver's Creamed Corn
6 Servings
Frozen corn American
Corn Cream Sweet and savory Thanksgiving Side Dish Turkey Frozen corn American Fall Creamy
20 ounces frozen n
8 ounces whipping am
4 ounces homogenized k
1 teaspoon t
6 teaspoons ar
1 te pepper to taste
2 tablespoons melted ter
4 tablespoons ur
Combine all ingredients, except last two, in a pot and bring to boil. Simmer 5 minutes. Blend butter and flour; add to the corn and mix well. Remove from heat. This is usually best (thicker) the next day. Great make ahead dish.
VIEW THE RECEIPT
Frozen corn American
Corn Cream Sweet and savory Thanksgiving Side Dish Turkey Frozen corn American Fall Creamy
20 ounces frozen n
8 ounces whipping am
4 ounces homogenized k
1 teaspoon t
6 teaspoons ar
1 te pepper to taste
2 tablespoons melted ter
4 tablespoons ur
Combine all ingredients, except last two, in a pot and bring to boil. Simmer 5 minutes. Blend butter and flour; add to the corn and mix well. Remove from heat. This is usually best (thicker) the next day. Great make ahead dish.
VIEW THE RECEIPT
Mac N' Cheese
Click here for a larger picture of Mac N' Cheese
8 Servings
Pasta American
Macaroni Mac Cheese Macaroni and Cheese Comfort Food American Cheese
1 lb Elbow Macaroni
1 2 14 oz.cans Diced atoes. Drain one can; not t
10 oz Cracker Barrel ddar Cheese. Grated (reserve
1 head American Cheese. (reserve 4 slices)
1 Plain ad Crumbs
1 cups k
1 stick Real ter
1 Salt and per to taste
Boil water for pasta and cook until past is al' dente. At the same time in a stock pot melt the butter. When butter is almost completely melted, add the milk. When mixture is warm and gives off the slightest hint of steam, add slowly 3 (about 4oz.) of the cheddar cheese and all but 4 slices of the American cheese alternating the cheese and stirring all the while. (The reserved cheese will get used later for the topping.) Add a can of the drained tomatoes, stir then add the can of the undrained tomatoes. I think it's important to do it in this order to keep the milk from curdling. When this is thoroughly mixed, add the drained, and maybe cool, macaroni and stir until completely combined. Pour mixture in a non-greased casserole dish. Top with the remaining 4 slices of American cheese, the remaining cheddar cheese and a layer of bread crumbs that just cover the cheese. Bake in a 350 degree oven for 35-40 minutes or until brown and bubbly. As hard as it may seem, let sit for 5 minutes before serving.
VIEW THE RECEIPT
8 Servings
Pasta American
Macaroni Mac Cheese Macaroni and Cheese Comfort Food American Cheese
1 lb Elbow Macaroni
1 2 14 oz.cans Diced atoes. Drain one can; not t
10 oz Cracker Barrel ddar Cheese. Grated (reserve
1 head American Cheese. (reserve 4 slices)
1 Plain ad Crumbs
1 cups k
1 stick Real ter
1 Salt and per to taste
Boil water for pasta and cook until past is al' dente. At the same time in a stock pot melt the butter. When butter is almost completely melted, add the milk. When mixture is warm and gives off the slightest hint of steam, add slowly 3 (about 4oz.) of the cheddar cheese and all but 4 slices of the American cheese alternating the cheese and stirring all the while. (The reserved cheese will get used later for the topping.) Add a can of the drained tomatoes, stir then add the can of the undrained tomatoes. I think it's important to do it in this order to keep the milk from curdling. When this is thoroughly mixed, add the drained, and maybe cool, macaroni and stir until completely combined. Pour mixture in a non-greased casserole dish. Top with the remaining 4 slices of American cheese, the remaining cheddar cheese and a layer of bread crumbs that just cover the cheese. Bake in a 350 degree oven for 35-40 minutes or until brown and bubbly. As hard as it may seem, let sit for 5 minutes before serving.
VIEW THE RECEIPT
Homemade Whole Wheat Ravioli
Click here for a larger picture of Homemade Whole Wheat Ravioli
4 Servings
ravioli italian
ravioli dough spinach ricotta sausage whole wheat
1 (Ravioli)
1 cup wheat ur
2 cups all purpose ur
1 tsp t
2 s
0.75 cup water
1 (Fillings)
1 Ricotta/nach
0.5 cup nach cooked and drained
0.5 cup otta
1 teaspoon pkin pie spice or nutmeg
1 salt and per to taste
2 nach/Spicy sausage
1 Hot Italian sage casing removed and cooked
0.5 cup nach cooked and drained
1. Clean a large work surface that will be large enough to roll out the dough. If you decide to work with waxed paper instead of directly on the counter, I would recommend taping it to the counter. 2. Sift flours and salt together, then place on work surface in a pyramid shape. 3. Make a well in the center of the pyramid and add the egg. 4. Using your hands, kneed the egg into the flour slowly adding water until the dough is the right consistency (it should be a smooth ball of dough, but not too sticky). 5. Cover the dough with with plastic wrap to keep it from drying out and let it rest for at least 15 minutes. 6. Meanwhile start putting the fillings together. Each one should be mixed individually. 7. Take the dough and cut it into two pieces. Roll each out until it is between 1/16” - 1/8” thick. 8. Place a teaspoon worth of filling along the dough separated by the width of a finger. Continue placing teaspoon sized dollops along the dough until you are out of room. 9. Then place the second piece of rolled out dough on top of the other and press it down between the sections of filling. Using a pastry cutter or sharp knife cut between the raviolis in zig zag patter until you have lots of raviolis cut out. 10. Allow the ravioli to dry for at least an hour before you try to boil them for 15-20 mins each until done. If you prefer to cook them right away you can braise them in a baking dish, with the pasta covered in pasta sauce for 20-30 mins at 375oF. 11. These can also be frozen after the 1 hour drying period.
VIEW THE RECEIPT
4 Servings
ravioli italian
ravioli dough spinach ricotta sausage whole wheat
1 (Ravioli)
1 cup wheat ur
2 cups all purpose ur
1 tsp t
2 s
0.75 cup water
1 (Fillings)
1 Ricotta/nach
0.5 cup nach cooked and drained
0.5 cup otta
1 teaspoon pkin pie spice or nutmeg
1 salt and per to taste
2 nach/Spicy sausage
1 Hot Italian sage casing removed and cooked
0.5 cup nach cooked and drained
1. Clean a large work surface that will be large enough to roll out the dough. If you decide to work with waxed paper instead of directly on the counter, I would recommend taping it to the counter. 2. Sift flours and salt together, then place on work surface in a pyramid shape. 3. Make a well in the center of the pyramid and add the egg. 4. Using your hands, kneed the egg into the flour slowly adding water until the dough is the right consistency (it should be a smooth ball of dough, but not too sticky). 5. Cover the dough with with plastic wrap to keep it from drying out and let it rest for at least 15 minutes. 6. Meanwhile start putting the fillings together. Each one should be mixed individually. 7. Take the dough and cut it into two pieces. Roll each out until it is between 1/16” - 1/8” thick. 8. Place a teaspoon worth of filling along the dough separated by the width of a finger. Continue placing teaspoon sized dollops along the dough until you are out of room. 9. Then place the second piece of rolled out dough on top of the other and press it down between the sections of filling. Using a pastry cutter or sharp knife cut between the raviolis in zig zag patter until you have lots of raviolis cut out. 10. Allow the ravioli to dry for at least an hour before you try to boil them for 15-20 mins each until done. If you prefer to cook them right away you can braise them in a baking dish, with the pasta covered in pasta sauce for 20-30 mins at 375oF. 11. These can also be frozen after the 1 hour drying period.
VIEW THE RECEIPT
Scones, Meyer Lemon and Dried Blueberry (Boom)
12 Servings
Scones British
Scones British
3 cups self-rising ur
0.5 cup plus 1 1/2 tablespoons ar
0.75 cup (11/2 sticks) chilled unsalted ter cut into 1/
10 ounces dried wild eberries
1 cup plus 1 tablespoon termilk
1.5 tablespoons finely grated Meyer on peel or regular lemon pe
Position rack in top third of oven and preheat to 425°F. Line large baking sheet with parchment paper. Whisk self-rising flour and 1/2 cup sugar in large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas. Add dried wild blueberries and toss to coat. Mix 1 cup buttermilk and finely grated lemon peel in glass measuring cup. Pour buttermilk mixture into dry ingredients and stir until dough begins to form (some of flour will not be incorporated). Transfer dough to lightly floured work surface and gather together. Knead dough briefly, about 5 turns. Divide dough in half. Form each dough half into ball and flatten into 1-inch-thick disk. Cut each disk into 6 wedges. Transfer scones to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 1/2 tablespoons sugar. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes.
VIEW THE RECEIPT
Scones British
Scones British
3 cups self-rising ur
0.5 cup plus 1 1/2 tablespoons ar
0.75 cup (11/2 sticks) chilled unsalted ter cut into 1/
10 ounces dried wild eberries
1 cup plus 1 tablespoon termilk
1.5 tablespoons finely grated Meyer on peel or regular lemon pe
Position rack in top third of oven and preheat to 425°F. Line large baking sheet with parchment paper. Whisk self-rising flour and 1/2 cup sugar in large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas. Add dried wild blueberries and toss to coat. Mix 1 cup buttermilk and finely grated lemon peel in glass measuring cup. Pour buttermilk mixture into dry ingredients and stir until dough begins to form (some of flour will not be incorporated). Transfer dough to lightly floured work surface and gather together. Knead dough briefly, about 5 turns. Divide dough in half. Form each dough half into ball and flatten into 1-inch-thick disk. Cut each disk into 6 wedges. Transfer scones to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 1/2 tablespoons sugar. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes.
VIEW THE RECEIPT
Pork Tenderloin with Mushroom Sauce
4 Servings
Pork American
Main Dish Liked Quick Kid Friendly Pork American
2 lbs k tenderloin cut into 1" wedges
1 can (12 oz) Campbells am of Mushroom undiluted
1 can (12 oz) Campbells Cream of ery undiluted
2 tblspoons ter
Salt and per to taste
Remove any fat from sides of the pork tenderloins, then slice into medallions of about 1 inch thick. Take a meat mallet and give each medallion a wack or two to flatten a bit. Melt butter in frying pan, toss in medallions and cook on medium or so heat until done. Add both cans of soup add about a cup of milk or to desired thickness. Simmer for 10 minutes to allow juices to combine with soup. Serve over rice or noodles.
VIEW THE RECEIPT
Pork American
Main Dish Liked Quick Kid Friendly Pork American
2 lbs k tenderloin cut into 1" wedges
1 can (12 oz) Campbells am of Mushroom undiluted
1 can (12 oz) Campbells Cream of ery undiluted
2 tblspoons ter
Salt and per to taste
Remove any fat from sides of the pork tenderloins, then slice into medallions of about 1 inch thick. Take a meat mallet and give each medallion a wack or two to flatten a bit. Melt butter in frying pan, toss in medallions and cook on medium or so heat until done. Add both cans of soup add about a cup of milk or to desired thickness. Simmer for 10 minutes to allow juices to combine with soup. Serve over rice or noodles.
VIEW THE RECEIPT
Jamaican Jerk Seasoning
Click here for a larger picture of Jamaican Jerk Seasoning
4 Servings
Spices Caribbean
Fry Bake Condiments Caribbean Spices Dinner Summer Salty
2 tbs on powder
1 tbs ar
1 tbs t
1 tbs Ground me
1 1/2 tsp Ground spice
3/4 tsp Ground namon
3/4 tsp Ground pepper
Stir together all ingredients. Store in airtight container at room temperature. Rub seasoning on meats or poultry before grilling or roasting.
VIEW THE RECEIPT
4 Servings
Spices Caribbean
Fry Bake Condiments Caribbean Spices Dinner Summer Salty
2 tbs on powder
1 tbs ar
1 tbs t
1 tbs Ground me
1 1/2 tsp Ground spice
3/4 tsp Ground namon
3/4 tsp Ground pepper
Stir together all ingredients. Store in airtight container at room temperature. Rub seasoning on meats or poultry before grilling or roasting.
VIEW THE RECEIPT
Cheesy Chicken and Rice Bake
4 - 6 Servings
Chicken American
Kid Friendly Winter Quick Bake Main Dish American Chicken Dinner Fall Comforting
1 can ( 10 3/4 oz Cream of cken Soup Regular or 98% fat free
1 1/3 cups Water
3/4 cups e Uncooked Regular long-grain white
1/2 teaspoon on Powder
1/4 teaspoon Ground Black per
1 1/2 pounds Skinless Boneless cken Breast Halves about 4 - 6
1 cup Shredded ddar Cheese 4 oz
Mix soup, water, rice, onion powder and black pepper in 2qt. shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover with aluminum foil and bake at 375 F for 45 min. or until chicken is no longer pink and rice is done. Uncover, sprinkle cheese over chicken, the cheese melts from the heat of the chicken. For a nice addition stir in 2 cups of fresh or canned, or frozen vegetables into soup mixture before topping with chicken.
VIEW THE RECEIPT
Chicken American
Kid Friendly Winter Quick Bake Main Dish American Chicken Dinner Fall Comforting
1 can ( 10 3/4 oz Cream of cken Soup Regular or 98% fat free
1 1/3 cups Water
3/4 cups e Uncooked Regular long-grain white
1/2 teaspoon on Powder
1/4 teaspoon Ground Black per
1 1/2 pounds Skinless Boneless cken Breast Halves about 4 - 6
1 cup Shredded ddar Cheese 4 oz
Mix soup, water, rice, onion powder and black pepper in 2qt. shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover with aluminum foil and bake at 375 F for 45 min. or until chicken is no longer pink and rice is done. Uncover, sprinkle cheese over chicken, the cheese melts from the heat of the chicken. For a nice addition stir in 2 cups of fresh or canned, or frozen vegetables into soup mixture before topping with chicken.
VIEW THE RECEIPT
BLT PASTA SALAD
Click here for a larger picture of BLT PASTA SALAD
4 Servings
Bacon American
Creamy Easy Summer Supper Bacon American Dinner Fresh
1/2 pkg. elbow macaroni (about 2 cups)
8 slices on cooked and coarsely crumbled
1 cup grape atoes cut in half
1/2 cup dressing (Thousand Island or Bleu Cheese)
1 bag aine
Cook macaroni; chill in cold water and drain. In large bowl, combine macaroni, bacon, tomatoes, dressing and romaine.
VIEW THE RECEIPT
4 Servings
Bacon American
Creamy Easy Summer Supper Bacon American Dinner Fresh
1/2 pkg. elbow macaroni (about 2 cups)
8 slices on cooked and coarsely crumbled
1 cup grape atoes cut in half
1/2 cup dressing (Thousand Island or Bleu Cheese)
1 bag aine
Cook macaroni; chill in cold water and drain. In large bowl, combine macaroni, bacon, tomatoes, dressing and romaine.
VIEW THE RECEIPT
Zucchini Tabbouleh
8 Servings
Zucchini Uncategorized
Salads Garlic Olive oil Parsley Scallion Lemon Lettuce Zucchini
5 sm chini; cut in small diced
2 c Minced sley leaves
4 llion; minced
1/4 c Fresh t; minced
1/2 c tuce leaves; minced
1/4 ts t
1/4 c on juice
3/4 c ve oil
1 Cl lic; minced
Recipe by: The Daily Breeze Food Section, July 1, 1991 Combine all ingredients, mixing well. Refrigerate before serving. Makes 8 servings. Posted on Genie C02 T25 M251 by M.CARMAIN1 on 04/25/94, NF format Posted to MM-Recipes Digest by "Robert Ellis" and lt;rpearson and at;snowcrest.net and gt; on May 16, 1998
VIEW THE RECEIPT
Zucchini Uncategorized
Salads Garlic Olive oil Parsley Scallion Lemon Lettuce Zucchini
5 sm chini; cut in small diced
2 c Minced sley leaves
4 llion; minced
1/4 c Fresh t; minced
1/2 c tuce leaves; minced
1/4 ts t
1/4 c on juice
3/4 c ve oil
1 Cl lic; minced
Recipe by: The Daily Breeze Food Section, July 1, 1991 Combine all ingredients, mixing well. Refrigerate before serving. Makes 8 servings. Posted on Genie C02 T25 M251 by M.CARMAIN1 on 04/25/94, NF format Posted to MM-Recipes Digest by "Robert Ellis" and lt;rpearson and at;snowcrest.net and gt; on May 16, 1998
VIEW THE RECEIPT
Mexican Pizza
Click here for a larger picture of Mexican Pizza
1 Servings
Tortillas Mexican
Winter Superbowl Summer Spring Picnics Fall
1 FOR; THE CRUST
2 small ones)
1 tablespoon of refried ns
2 tablespoons of grated cheese jack or ddar
1 Little; ter and oil
1 FOR; THE PIZZA
2 tablespoons refried ns
4 tablespoons of ted cheese
1 TOPPINGS
1 en onion diced
1 Diced; green or peppers
1 Diced; ves
1 Minced; antro
1 Cooked; meat either und beef
1 Dash; Crushed pepper
1 t
1 Sour; am
For the Crust, spread 1 tablespoon of beans on a flour tortilla, spreading all the way to the edges, top with 2 tablespoons of cheese. Press the other flour tortilla on top, then heat oil and butter just to coat the pan in a small skillet. If your skillet is smaller the the tortilla, that is perfect. Let pan get hot, place crust in pan and press down, I put a small plate on top and press down. You just want it light brown and crispy on the bottom. You will start to see the edges curling up, that is want you want. When done, take out of pan and set aside. It may take 2-3 minutes or less. When cooled, spread 2 tablespoons of beans on top, then the cheese, and all your toppings in any order, you just need a little of each topping, then top with a little cheese and salt, you really need a little bit of salt on this. (Cilantro and sour cream added after pizza is cooked) Set oven to broil, place rack right under broiler, put pizza on a pizza pan or cookie sheet and place in broiler, it only takes a few minutes, you will see the edge of the pizza curl up and get brown, you just need the cheese to melt, if it stays in there too long the toppings will burn, so maybe 4 minutes, just turn the oven light on and watch it. When its done, take it out and don't cut with a pizza cutter, all toppings will come off, cut with a large knife, that works the best. Because the crust curled up, you can actually eat this like a pizza, it holds together well. I suggest cutting all your veggies first to cut down on clean up.
VIEW THE RECEIPT
1 Servings
Tortillas Mexican
Winter Superbowl Summer Spring Picnics Fall
1 FOR; THE CRUST
2 small ones)
1 tablespoon of refried ns
2 tablespoons of grated cheese jack or ddar
1 Little; ter and oil
1 FOR; THE PIZZA
2 tablespoons refried ns
4 tablespoons of ted cheese
1 TOPPINGS
1 en onion diced
1 Diced; green or peppers
1 Diced; ves
1 Minced; antro
1 Cooked; meat either und beef
1 Dash; Crushed pepper
1 t
1 Sour; am
For the Crust, spread 1 tablespoon of beans on a flour tortilla, spreading all the way to the edges, top with 2 tablespoons of cheese. Press the other flour tortilla on top, then heat oil and butter just to coat the pan in a small skillet. If your skillet is smaller the the tortilla, that is perfect. Let pan get hot, place crust in pan and press down, I put a small plate on top and press down. You just want it light brown and crispy on the bottom. You will start to see the edges curling up, that is want you want. When done, take out of pan and set aside. It may take 2-3 minutes or less. When cooled, spread 2 tablespoons of beans on top, then the cheese, and all your toppings in any order, you just need a little of each topping, then top with a little cheese and salt, you really need a little bit of salt on this. (Cilantro and sour cream added after pizza is cooked) Set oven to broil, place rack right under broiler, put pizza on a pizza pan or cookie sheet and place in broiler, it only takes a few minutes, you will see the edge of the pizza curl up and get brown, you just need the cheese to melt, if it stays in there too long the toppings will burn, so maybe 4 minutes, just turn the oven light on and watch it. When its done, take it out and don't cut with a pizza cutter, all toppings will come off, cut with a large knife, that works the best. Because the crust curled up, you can actually eat this like a pizza, it holds together well. I suggest cutting all your veggies first to cut down on clean up.
VIEW THE RECEIPT
The Ultimate Sandwich Bun
16 Servings
Grains Uncategorized
Breads Doughs Egg Butter Milk Grains Lunch
Large Loaf:
3 c ur
1 c Warm k
3 tb Unsalted ter
1 ts t
1 1/2 tb Packed Light wn Sugar
2 tb Warm Water
1
1 1/2 ts st
Until now I never had any bread recipes that I felt were outstanding enough to post to the bread list. Today that all changed! I have just made the most incredible sandwich bun/hamburger bun/frankfurter rolls recipe! Ive been searching and searching for a good sandwich bun recipe for quite a while now. Everything I made up until now has been unacceptable. Many recipes tasted too sweet, too chewy, or too dry to make truly versatile buns. Ive finally found a bun recipe that gives me light, flakey buns with just a light bread taste so as not to disguise the flavours of the sandwich or hamburger. Here it is (Hitatchi breadmaker large "loaf"): Throw everything in the breadmaker and set to "dough". When dough cycle is finished, turn the dough out onto a very lightly floured kneading surface and knead just enough to expel air. Form into a ball, cover with a towel, and let rest 10 minutes. To make hamburger or sandwich buns, halve the dough and refrigerate one piece, wrapped in plastic, to prevent it from rising too much as you shape the first half. Roll out the remaining half of the dough 1/2 inch thick and cut into rounds. For large buns use a canning-jar screw band (3 1/2 inches across); for medium buns use a large sized biscuit cutter (2 3/4 inches across). Place the rounds of dough on a lightly greased baking sheet about 1 inch apart. Cover with a towel and let rise until doubled while you roll and shape the second half of the dough into more buns. To shape into frankfurter rolls, roll the whole dough into a sheet 1/2 inch thick by 15 inches long by 8 inches wide. With a sharp knife or a pastry wheel, trim the edges and divide the dough crosswise into 3 sections each about 5 inches long. Cut each section into 6 streps aobut 5 inches long and 1 1/4 inches wide. Flatten each dough strip until it is 2 inches wide and fold it firmly in half lenghtwise, with the seam at the side. Round the tips of the rolls with your fingers and lay them 1/2 inch apart in rows on a greased baking sheet. Leave an inch around the edges of the pan and an inch between rows. While the buns are rising, preheat the oven to 400 degrees. Melt some butter and brush the tops of the buns. Bake them for 18 to 20 minutes for hamburger or sandwich buns (rounds) or 12 to 15 minutes for hotdog buns (longs). The buns are done when the tops and bottoms are a good golden brown. If you like extra soft, tasty buns then brush them again with butter and cool, covered with towels, on racks. Makes about 10 large buns or 15 medium-sized ones. Thats it! Happy burger flipping! From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : close and at;lunch.wpd.sgi.com (Diane Barlow Close)
VIEW THE RECEIPT
Grains Uncategorized
Breads Doughs Egg Butter Milk Grains Lunch
Large Loaf:
3 c ur
1 c Warm k
3 tb Unsalted ter
1 ts t
1 1/2 tb Packed Light wn Sugar
2 tb Warm Water
1
1 1/2 ts st
Until now I never had any bread recipes that I felt were outstanding enough to post to the bread list. Today that all changed! I have just made the most incredible sandwich bun/hamburger bun/frankfurter rolls recipe! Ive been searching and searching for a good sandwich bun recipe for quite a while now. Everything I made up until now has been unacceptable. Many recipes tasted too sweet, too chewy, or too dry to make truly versatile buns. Ive finally found a bun recipe that gives me light, flakey buns with just a light bread taste so as not to disguise the flavours of the sandwich or hamburger. Here it is (Hitatchi breadmaker large "loaf"): Throw everything in the breadmaker and set to "dough". When dough cycle is finished, turn the dough out onto a very lightly floured kneading surface and knead just enough to expel air. Form into a ball, cover with a towel, and let rest 10 minutes. To make hamburger or sandwich buns, halve the dough and refrigerate one piece, wrapped in plastic, to prevent it from rising too much as you shape the first half. Roll out the remaining half of the dough 1/2 inch thick and cut into rounds. For large buns use a canning-jar screw band (3 1/2 inches across); for medium buns use a large sized biscuit cutter (2 3/4 inches across). Place the rounds of dough on a lightly greased baking sheet about 1 inch apart. Cover with a towel and let rise until doubled while you roll and shape the second half of the dough into more buns. To shape into frankfurter rolls, roll the whole dough into a sheet 1/2 inch thick by 15 inches long by 8 inches wide. With a sharp knife or a pastry wheel, trim the edges and divide the dough crosswise into 3 sections each about 5 inches long. Cut each section into 6 streps aobut 5 inches long and 1 1/4 inches wide. Flatten each dough strip until it is 2 inches wide and fold it firmly in half lenghtwise, with the seam at the side. Round the tips of the rolls with your fingers and lay them 1/2 inch apart in rows on a greased baking sheet. Leave an inch around the edges of the pan and an inch between rows. While the buns are rising, preheat the oven to 400 degrees. Melt some butter and brush the tops of the buns. Bake them for 18 to 20 minutes for hamburger or sandwich buns (rounds) or 12 to 15 minutes for hotdog buns (longs). The buns are done when the tops and bottoms are a good golden brown. If you like extra soft, tasty buns then brush them again with butter and cool, covered with towels, on racks. Makes about 10 large buns or 15 medium-sized ones. Thats it! Happy burger flipping! From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : close and at;lunch.wpd.sgi.com (Diane Barlow Close)
VIEW THE RECEIPT
Buffalo Chicken Dip
10 Servings
Chicken Appetizer
buffalo blue cheese wings Appetizer Party Dip Chicken
2 boneless skinless cken breasts
12 oz. am cheese
12 bottle Franks Red Hot Buffalo Wing Sauce
3/4 cup chopped ery
1 cup e cheese dressing
1 1/2 cups shredded ddar cheese
Boil chopped celery until tender. Strain and set aside. Boil (or simmer) chicken for 20 minutes or until cooked. Remove from water and shred with a chefs knife. Soften cream cheese in microwave and place in a large mixing bowl with shredded chicken, wing sauce, celery, blue cheese dressing, and 1/2 cup of shredded cheddar cheese. Stir until mixed well. Pour mixture into a casserole dish, spread evenly, and sprinkle top with the remaining cheddar cheese. Place in preheated oven at 350 degrees for 25 minutes or until bubbling. We usually serve it with Fritos scoops and/or tortilla chips. Enjoy!
VIEW THE RECEIPT
Chicken Appetizer
buffalo blue cheese wings Appetizer Party Dip Chicken
2 boneless skinless cken breasts
12 oz. am cheese
12 bottle Franks Red Hot Buffalo Wing Sauce
3/4 cup chopped ery
1 cup e cheese dressing
1 1/2 cups shredded ddar cheese
Boil chopped celery until tender. Strain and set aside. Boil (or simmer) chicken for 20 minutes or until cooked. Remove from water and shred with a chefs knife. Soften cream cheese in microwave and place in a large mixing bowl with shredded chicken, wing sauce, celery, blue cheese dressing, and 1/2 cup of shredded cheddar cheese. Stir until mixed well. Pour mixture into a casserole dish, spread evenly, and sprinkle top with the remaining cheddar cheese. Place in preheated oven at 350 degrees for 25 minutes or until bubbling. We usually serve it with Fritos scoops and/or tortilla chips. Enjoy!
VIEW THE RECEIPT
Two Ingredient Beer Bread
Click here for a larger picture of Two Ingredient Beer Bread
1 Loaf
Bread American
Easy Bread American Summer Tangy
2 2/3 cups Self-Rising ur
12 ounces r
Preheat oven to 375. Grease a loaf pan. Combine the flour and beer in a large bowl until flour is completely moistened. Pour into greased loaf pan. Bake at 375 degrees F for 50 to 55 minutes or until top is lightly browned. Cool in pan five minutes before removing to cool completely.
VIEW THE RECEIPT
1 Loaf
Bread American
Easy Bread American Summer Tangy
2 2/3 cups Self-Rising ur
12 ounces r
Preheat oven to 375. Grease a loaf pan. Combine the flour and beer in a large bowl until flour is completely moistened. Pour into greased loaf pan. Bake at 375 degrees F for 50 to 55 minutes or until top is lightly browned. Cool in pan five minutes before removing to cool completely.
VIEW THE RECEIPT
Halibut Piccata
Click here for a larger picture of Halibut Piccata
2 Servings
Halibut American
Summer Spring Saute Bake Main Dish American Halibut Dinner Creamy
1/4 cup -purpose flour
1/2 teaspoon t
1/2 teaspoon black per
1 tablespoon ve oil
2 (6-1/2- to 7-ounce) halibut lets, about 1 inch thick
3 tablespoons dry te wine (such as chardonnay or pinot gris)
juice of 2 ons (about 1/3 to 1/2 cup)
3 cloves lic, thinly sliced
1 tablespoon drained ers
5 tablespoons unsalted ter
Salt and per, to taste
Chopped fresh sley, for garnish
Preheat oven to 350 degrees. In a wide, shallow bowl, whisk together the flour, salt and pepper. Preheat a nonstick saute pan over medium high heat until hot, and add the olive oil. Lightly coat the halibut fillets in the seasoned flour and place in the pan. Sear until golden brown, about 1 minute per side. Flip the fillets to sear the underside, then transfer them to a baking sheet and place in the oven to finish cooking, about 5 minutes more. The halibut should be just cooked through. Meanwhile, add the wine and lemon juice to the pan, stirring to scrape up any browned bits. Add the garlic and capers and cook the liquid over medium-high heat until reduced by two-thirds. Remove pan from heat and whisk in 5 tablespoons butter to create a creamy, piquant sauce. Taste and whisk in more butter if desired. Season with salt and pepper to taste. Place fillets on two plates and drizzle each with the piccata sauce. Garnish with a sprinkle of chopped parsley.
VIEW THE RECEIPT
2 Servings
Halibut American
Summer Spring Saute Bake Main Dish American Halibut Dinner Creamy
1/4 cup -purpose flour
1/2 teaspoon t
1/2 teaspoon black per
1 tablespoon ve oil
2 (6-1/2- to 7-ounce) halibut lets, about 1 inch thick
3 tablespoons dry te wine (such as chardonnay or pinot gris)
juice of 2 ons (about 1/3 to 1/2 cup)
3 cloves lic, thinly sliced
1 tablespoon drained ers
5 tablespoons unsalted ter
Salt and per, to taste
Chopped fresh sley, for garnish
Preheat oven to 350 degrees. In a wide, shallow bowl, whisk together the flour, salt and pepper. Preheat a nonstick saute pan over medium high heat until hot, and add the olive oil. Lightly coat the halibut fillets in the seasoned flour and place in the pan. Sear until golden brown, about 1 minute per side. Flip the fillets to sear the underside, then transfer them to a baking sheet and place in the oven to finish cooking, about 5 minutes more. The halibut should be just cooked through. Meanwhile, add the wine and lemon juice to the pan, stirring to scrape up any browned bits. Add the garlic and capers and cook the liquid over medium-high heat until reduced by two-thirds. Remove pan from heat and whisk in 5 tablespoons butter to create a creamy, piquant sauce. Taste and whisk in more butter if desired. Season with salt and pepper to taste. Place fillets on two plates and drizzle each with the piccata sauce. Garnish with a sprinkle of chopped parsley.
VIEW THE RECEIPT
Jan's Banana bread
12 Servings
bananas American
bananas American
1/3 cup tened butter
1 1/4 cup ar
2 beaten s
1 1/2 cup ur
1/2 t. ing powder
3/4 t. ing soda
1 cup mashed anas
1 t. illa
1/2 cup mild (add 1 t. egar to it)
1 cup chopped nuts
Mix butter, sugar and eggs together until creamy. Add flour with baking powder and baking soda slowly. Add milk, mashed bananas and vanilla. Mix until creamy. Stir in nuts. Bake at 350 degrees for 50 minutes in a loaf pan. You can also add chocolate chips for variety.
VIEW THE RECEIPT
bananas American
bananas American
1/3 cup tened butter
1 1/4 cup ar
2 beaten s
1 1/2 cup ur
1/2 t. ing powder
3/4 t. ing soda
1 cup mashed anas
1 t. illa
1/2 cup mild (add 1 t. egar to it)
1 cup chopped nuts
Mix butter, sugar and eggs together until creamy. Add flour with baking powder and baking soda slowly. Add milk, mashed bananas and vanilla. Mix until creamy. Stir in nuts. Bake at 350 degrees for 50 minutes in a loaf pan. You can also add chocolate chips for variety.
VIEW THE RECEIPT
Garlic
Click here for a larger picture of Garlic - Parmesan Crusted Pork Chops
4 Servings
Pork American
American Pork Saute Quick Fry Advance pork chops rubbed sage thyme cheese Parmesan eggs vegetable oil olive oil garlic Lemon easy Main Dish Dinner Summer Savory
4 (1/2-inch thick) center-cut n pork chops (bone-in or boneless)
3/4 teaspoon t
1/2 teaspoon freshly ground ck pepper
1/2 teaspoon dried rubbed e
1/2 teaspoon dried me
3/4 cups mesan cheese, freshly grated
2 large s
1 tablespoon etable oil
1 cup dried seasoned ad crumbs (I use Progresso garlic and herb)
ve oil (for shallow frying)
4 large cloves lic, peeled and chopped
on wedges, for serving
sley sprigs, to garnish
Spread Parmesan cheese in a shallow dish. Beat eggs with 1 tablespoon vegetable oil in another shallow dish. Spread bread crumbs in a third shallow dish. Pat the pork chops dry with paper towels. Combine salt, pepper, sage, and thyme, and sprinkle generously over both sides of chops, pressing seasonings into meat with your fingers. Bread pork chops one at a time. Dredge seasoned chops in Parmesan cheese, coating both sides completely, patting to adhere. Then, using tongs, carefully dip both sides of chops in egg mixture, letting excess drip back into dish to ensure thin coating. Finally, dip both sides of chops in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating. Place breaded chops on wire rack set over baking sheet, allow coating to dry for about 5 minutes. (The recipe can be done ahead to this point; cover chops loosely with wax paper and refrigerate for up to one hour.) Heat a large heavy-bottomed skillet over medium-low heat with enough olive oil to come halfway up the sides of the chops, about 1/4 cup. To flavor oil; stir in garlic, and cook until lightly browned. Remove garlic from skillet and discard or reserve for other uses. Increase heat to medium. When oil shimmers, add chops and fry 4 to 5 minutes on each side, until golden brown and crispy, or to an internal temperature between 150 and 160 degrees F. Drain on rack set over baking sheet, then transfer to a warm serving platter. Serve with lemon wedges and garnish with parsley sprigs.
VIEW THE RECEIPT
4 Servings
Pork American
American Pork Saute Quick Fry Advance pork chops rubbed sage thyme cheese Parmesan eggs vegetable oil olive oil garlic Lemon easy Main Dish Dinner Summer Savory
4 (1/2-inch thick) center-cut n pork chops (bone-in or boneless)
3/4 teaspoon t
1/2 teaspoon freshly ground ck pepper
1/2 teaspoon dried rubbed e
1/2 teaspoon dried me
3/4 cups mesan cheese, freshly grated
2 large s
1 tablespoon etable oil
1 cup dried seasoned ad crumbs (I use Progresso garlic and herb)
ve oil (for shallow frying)
4 large cloves lic, peeled and chopped
on wedges, for serving
sley sprigs, to garnish
Spread Parmesan cheese in a shallow dish. Beat eggs with 1 tablespoon vegetable oil in another shallow dish. Spread bread crumbs in a third shallow dish. Pat the pork chops dry with paper towels. Combine salt, pepper, sage, and thyme, and sprinkle generously over both sides of chops, pressing seasonings into meat with your fingers. Bread pork chops one at a time. Dredge seasoned chops in Parmesan cheese, coating both sides completely, patting to adhere. Then, using tongs, carefully dip both sides of chops in egg mixture, letting excess drip back into dish to ensure thin coating. Finally, dip both sides of chops in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating. Place breaded chops on wire rack set over baking sheet, allow coating to dry for about 5 minutes. (The recipe can be done ahead to this point; cover chops loosely with wax paper and refrigerate for up to one hour.) Heat a large heavy-bottomed skillet over medium-low heat with enough olive oil to come halfway up the sides of the chops, about 1/4 cup. To flavor oil; stir in garlic, and cook until lightly browned. Remove garlic from skillet and discard or reserve for other uses. Increase heat to medium. When oil shimmers, add chops and fry 4 to 5 minutes on each side, until golden brown and crispy, or to an internal temperature between 150 and 160 degrees F. Drain on rack set over baking sheet, then transfer to a warm serving platter. Serve with lemon wedges and garnish with parsley sprigs.
VIEW THE RECEIPT
Jan's Lemon Chicken
4 Servings
Chicken American
lemon Kid Friendly Chicken American
4 cken breasts flattened
1/4 cup ur
1 t. dried e
3 tablespoon ter
2 tablespoon ve oil
1/2 cup dry mouth
2 tablespoon fresh on juice
Pound the chicken breasts to 1/2-3/4 inch thick. Mix the flour and sage together. Dust the chicken breasts lightly with the flour mixture. Melt the butter and olive oil in a saute pan over medium heat. Add the chicken breasts and saute, turning them as they become golden, 2-4 minutes per side. Transfer to a platter and keep warm. Pour the vermouth into the pan and bring to a boil over high heat. Deglaze the pan by stirring to dislodge any browned bits. Boil until the sauce is reduced by one half. Add the lemon juice and sason to taste with salt and pepper. Pour the sauce over the chicken breasts and serve. Asparagus and bowtie pasta are goods sides.
VIEW THE RECEIPT
Chicken American
lemon Kid Friendly Chicken American
4 cken breasts flattened
1/4 cup ur
1 t. dried e
3 tablespoon ter
2 tablespoon ve oil
1/2 cup dry mouth
2 tablespoon fresh on juice
Pound the chicken breasts to 1/2-3/4 inch thick. Mix the flour and sage together. Dust the chicken breasts lightly with the flour mixture. Melt the butter and olive oil in a saute pan over medium heat. Add the chicken breasts and saute, turning them as they become golden, 2-4 minutes per side. Transfer to a platter and keep warm. Pour the vermouth into the pan and bring to a boil over high heat. Deglaze the pan by stirring to dislodge any browned bits. Boil until the sauce is reduced by one half. Add the lemon juice and sason to taste with salt and pepper. Pour the sauce over the chicken breasts and serve. Asparagus and bowtie pasta are goods sides.
VIEW THE RECEIPT
Deep Dark Chocolate Ice Cream...
8 Servings
chocolate american
Ice Cream chocolate summer Family Favorites cream family get-together american
2 1/4 cups whole k (I used 2%)
2 1/4 cups heavy am
1 illa bean
1 1/8 cups ar
1 1/8 cups Dutch process oa (I used NESTLE)
2 large s
2 large yolks
1 cup bittersweet colate chopped
2 teaspoons pure illa extract
3 -4 TBS Irish am (optional)
1 TBS instant fee (optional)
Combine the milk and cream in a large saucepan. Heat on med-low heat. Cut the vanilla bean and scrape seeds. Add the seeds and pod to the cream mixture. Simmer the cream mixture over low heat for 30 minutes.Remove the pod, rinse it and add it to some plain granulated sugar(to make vanilla sugar)... or discard. Combine the sugar,cocoa,eggs and yolks in a medium bowl. Beat on medium until mixture resembles mayonnaise. Take out 1 cup of the hot milk/cream mixture. With the mixer on low, add the cup of hot milk/cream to the cocoa mixture. Pour it in a steady stream until incorporated.Stir in the chopped chocolate/chips into the saucepan with the hot milk/cream. Stir in the egg mixture into the hot milk/cream. Cook over low heat,stirring constantly. At this point, the mixture tastes like decandent hot chocolate. I suppose if you don't want to go any further, you can always enjoy a nice hot cup of hot chocolate:). Now, seriously, lets get on to the next step. The mixture will thicken and resemble a chocolate pudding(custard). Add the Irish Cream/vanilla and transfer to a bowl. Cover with plastic wrap, directly on the surface of the pudding. Refrigerate and cool completely.I usually leave it overnight to fully develop the flavors. Pour the cooled/chilled custard into the ice cream maker bowl. Turn on the ice cream maker on let mix until thickened, about 25 minutes. Add the nuts and any other additions you like during the last minute or so of the churning process. The ice cream will have a softer consistency.I like to place it in the freezer in an airtight container for about 2 hours or more before serving.
VIEW THE RECEIPT
chocolate american
Ice Cream chocolate summer Family Favorites cream family get-together american
2 1/4 cups whole k (I used 2%)
2 1/4 cups heavy am
1 illa bean
1 1/8 cups ar
1 1/8 cups Dutch process oa (I used NESTLE)
2 large s
2 large yolks
1 cup bittersweet colate chopped
2 teaspoons pure illa extract
3 -4 TBS Irish am (optional)
1 TBS instant fee (optional)
Combine the milk and cream in a large saucepan. Heat on med-low heat. Cut the vanilla bean and scrape seeds. Add the seeds and pod to the cream mixture. Simmer the cream mixture over low heat for 30 minutes.Remove the pod, rinse it and add it to some plain granulated sugar(to make vanilla sugar)... or discard. Combine the sugar,cocoa,eggs and yolks in a medium bowl. Beat on medium until mixture resembles mayonnaise. Take out 1 cup of the hot milk/cream mixture. With the mixer on low, add the cup of hot milk/cream to the cocoa mixture. Pour it in a steady stream until incorporated.Stir in the chopped chocolate/chips into the saucepan with the hot milk/cream. Stir in the egg mixture into the hot milk/cream. Cook over low heat,stirring constantly. At this point, the mixture tastes like decandent hot chocolate. I suppose if you don't want to go any further, you can always enjoy a nice hot cup of hot chocolate:). Now, seriously, lets get on to the next step. The mixture will thicken and resemble a chocolate pudding(custard). Add the Irish Cream/vanilla and transfer to a bowl. Cover with plastic wrap, directly on the surface of the pudding. Refrigerate and cool completely.I usually leave it overnight to fully develop the flavors. Pour the cooled/chilled custard into the ice cream maker bowl. Turn on the ice cream maker on let mix until thickened, about 25 minutes. Add the nuts and any other additions you like during the last minute or so of the churning process. The ice cream will have a softer consistency.I like to place it in the freezer in an airtight container for about 2 hours or more before serving.
VIEW THE RECEIPT
Cherry Coffee CAke
10 Servings
cake mix Holiday
cook sweet tasty holiday cook cherry
1 yellow cake mix divided
2 s
2/3 cup warm water
2 pkgs st
1 cup ur
21 can cherry pie filling
5 tbls ter melted
Mix 1 1/2 cup cake mix with eggs, water, yeast and flour. Beat for 2 minutes. Spread into a 13x9 pan. Top with pie filling. In a seperate bowl mix remaining cake mix with butter until crumbly. Sprinkle on top of filling. Bake at 375 for 35 minutes. Glaze: 1 cup powdered sugar 1 1/2 Tbls water 1 Tbls corn syrup Mix and drizzle over warm cake.
VIEW THE RECEIPT
cake mix Holiday
cook sweet tasty holiday cook cherry
1 yellow cake mix divided
2 s
2/3 cup warm water
2 pkgs st
1 cup ur
21 can cherry pie filling
5 tbls ter melted
Mix 1 1/2 cup cake mix with eggs, water, yeast and flour. Beat for 2 minutes. Spread into a 13x9 pan. Top with pie filling. In a seperate bowl mix remaining cake mix with butter until crumbly. Sprinkle on top of filling. Bake at 375 for 35 minutes. Glaze: 1 cup powdered sugar 1 1/2 Tbls water 1 Tbls corn syrup Mix and drizzle over warm cake.
VIEW THE RECEIPT
Pho Ga
5 Servings
Chicken Vietnamese
Pho Ga Pho Vietnamese Noodle Soup Ban Pho
th:
1 - 4lb cken
5 lbs. cken Backs and Necks
1 large Yellow on
1 - 1-2" Section of ger about the size of your thumb.
7 - r Anise
1 teaspoon of iander Seeds
4 - percorns
1 - 4" namon Stick
2 tablespoons of h Sauce
1 - 1" Yellow Rock ar chunk
5 whole ves
For The Bowls:
1 small Diameter e Noodles (Ban Pho)
1 large White on thinly sliced
1 e Vinegar
1 bunch llions sliced
4 Baby Bak Choy (Optional)nched and sliced on bia
Garnish Plate:
1 n Sprouts
2 apeno Sliced
6 leaves of Culantro or...
1 bunch of antro
1 bunch Thai il
Also:
1 Sirachi Sauce
1 sin Sauce
1 h Sauce
Stick the cloves into the Yellow Onion. Using a grill, burner, or oven, char the onion and the ginger until some black charring is evident. Place the Star Anise, Coriander, Peppercorns and Cinnamon stick into a skillet and toast the spices until fragrant. When the onion and ginger are charred, let cool then peel most of the black charred skin from both. Place all of the chicken into a stock pot and cover with cold water. Bring to a boil and let boil for 5 minutes. Pour all of the boiled chicken through a colander. Wash the stock pot and dry. Using cool water, rinse off the chicken and chicken pieces to remove any scum or impurities. Return all of the chicken to the pot and add the toasted spices, rock sugar, 2 Tablespoons of the fish sauce,onion, ginger and cover with cold water. Bring pot back to boil and then immediately reduce to a very slight simmer. Skim any scum on the surface. It's very important to simmer as slow as possible. Simmer uncovered for about an hour. Remove the whole chicken leaving the backs and necks. Place whole chicken into ice water bath, cool and set aside or refrigerate. This will keep the chicken succulent. Continue to simmer the stock with the other chicken pieces for another 1-2 hours. When the stock is done, remove from heat and let sit for 20 minutes to help settle the stock. Strain the broth through cheese cloth into another pot. You can now either skim the fat from the broth now, or refrigerate and skim fat the next day when fat congeals. Serving: Peel and thinly slice white onion, place in small bowl and cover with rice vinegar. Let soak for 20 minutes. If you decide you want Bok Choy, blanch in the chicken broth and slice on the bias. Prepare the Rice Noodles as per instructions. Bring reserved chicken to room temperature and cut up into serving size pieces. Heat broth so that it will be boiling hot when added to bowls. Taste the broth and add fish sauce for added saltiness if needed. Be sure to use hot water to pre-heat your bowls. Prepare bowls by adding noodles, bean sprouts, cut up pieces of the whole chicken, the drained white onion slices, scallions and the bok choy. Ladle the hot broth over the chicken into the bowl. I like tear up culantro and cilantro and add to my bowl. I use both sirachi and hoisin sauce but only for dipping my chicken pieces. You can add fish sauce to the broth for a more briny/saltier taste.
VIEW THE RECEIPT
Chicken Vietnamese
Pho Ga Pho Vietnamese Noodle Soup Ban Pho
th:
1 - 4lb cken
5 lbs. cken Backs and Necks
1 large Yellow on
1 - 1-2" Section of ger about the size of your thumb.
7 - r Anise
1 teaspoon of iander Seeds
4 - percorns
1 - 4" namon Stick
2 tablespoons of h Sauce
1 - 1" Yellow Rock ar chunk
5 whole ves
For The Bowls:
1 small Diameter e Noodles (Ban Pho)
1 large White on thinly sliced
1 e Vinegar
1 bunch llions sliced
4 Baby Bak Choy (Optional)nched and sliced on bia
Garnish Plate:
1 n Sprouts
2 apeno Sliced
6 leaves of Culantro or...
1 bunch of antro
1 bunch Thai il
Also:
1 Sirachi Sauce
1 sin Sauce
1 h Sauce
Stick the cloves into the Yellow Onion. Using a grill, burner, or oven, char the onion and the ginger until some black charring is evident. Place the Star Anise, Coriander, Peppercorns and Cinnamon stick into a skillet and toast the spices until fragrant. When the onion and ginger are charred, let cool then peel most of the black charred skin from both. Place all of the chicken into a stock pot and cover with cold water. Bring to a boil and let boil for 5 minutes. Pour all of the boiled chicken through a colander. Wash the stock pot and dry. Using cool water, rinse off the chicken and chicken pieces to remove any scum or impurities. Return all of the chicken to the pot and add the toasted spices, rock sugar, 2 Tablespoons of the fish sauce,onion, ginger and cover with cold water. Bring pot back to boil and then immediately reduce to a very slight simmer. Skim any scum on the surface. It's very important to simmer as slow as possible. Simmer uncovered for about an hour. Remove the whole chicken leaving the backs and necks. Place whole chicken into ice water bath, cool and set aside or refrigerate. This will keep the chicken succulent. Continue to simmer the stock with the other chicken pieces for another 1-2 hours. When the stock is done, remove from heat and let sit for 20 minutes to help settle the stock. Strain the broth through cheese cloth into another pot. You can now either skim the fat from the broth now, or refrigerate and skim fat the next day when fat congeals. Serving: Peel and thinly slice white onion, place in small bowl and cover with rice vinegar. Let soak for 20 minutes. If you decide you want Bok Choy, blanch in the chicken broth and slice on the bias. Prepare the Rice Noodles as per instructions. Bring reserved chicken to room temperature and cut up into serving size pieces. Heat broth so that it will be boiling hot when added to bowls. Taste the broth and add fish sauce for added saltiness if needed. Be sure to use hot water to pre-heat your bowls. Prepare bowls by adding noodles, bean sprouts, cut up pieces of the whole chicken, the drained white onion slices, scallions and the bok choy. Ladle the hot broth over the chicken into the bowl. I like tear up culantro and cilantro and add to my bowl. I use both sirachi and hoisin sauce but only for dipping my chicken pieces. You can add fish sauce to the broth for a more briny/saltier taste.
VIEW THE RECEIPT
Slow Cooker Bread Pudding
4 Servings
Bread American
Bread Desserts Pudding Slow cook Fall Spring Thanksgiving Kid Friendly American Winter Sweet
3 md s beaten
3 1/2 cups k
2 teaspoons illa extract
1 teaspoon ground namon
1/2 teaspoon t
3 cups bread es
3/4 cup packed wn sugar
1/2 cup sins
Combine all ingredients, making sure bread is thoroughly wet. Spray inside of crockpot with cooking spray; pour bread mixture in crockpot. Cover; cook on High for 3 to 4 hours or until knife inserted into the middle comes out clean.
VIEW THE RECEIPT
Bread American
Bread Desserts Pudding Slow cook Fall Spring Thanksgiving Kid Friendly American Winter Sweet
3 md s beaten
3 1/2 cups k
2 teaspoons illa extract
1 teaspoon ground namon
1/2 teaspoon t
3 cups bread es
3/4 cup packed wn sugar
1/2 cup sins
Combine all ingredients, making sure bread is thoroughly wet. Spray inside of crockpot with cooking spray; pour bread mixture in crockpot. Cover; cook on High for 3 to 4 hours or until knife inserted into the middle comes out clean.
VIEW THE RECEIPT
Subscribe to:
Posts (Atom)