Herb Crusted Pork Tenderloin - Paula Deen, 2007
4-pound boneless pork loin, with fat left on
1 teas kosher salt
1 teas seasoned salt
2 table olive oil
4 cloves garlic, minced
1 teas dried thyme
1 teas dried basil
1 teas dried rosemary or 2 teas minced fresh rosemary
Preheat oven to 475 degrees. Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat. Roast the pork for 30 minutes, then reduce the heat to 425 degrees and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.
6 servings
Saturday, August 13, 2011
Louisiana-Style Pork Tenderloin
Louisiana-Style Pork Tenderloin- Quick & Health Cooking Fall 1993
1 tablespoon Cajun Spice
2 pounds pork tenderloin
1 1/2 cup chicken broth
Rub the seasoning over the pork on all sides. Set on a plate, cover loosely with plastic wrap and refrigerate for 30 minutes. Coat a large skillet with non-stick spray. Place over high heat for about 3 minutes. Add the pork and sear on all sides. Transfer the pork to a baking dish. Add the broth. Roast at 350 degrees, turning meat occasionally and basting it with the broth.
1 tablespoon Cajun Spice
2 pounds pork tenderloin
1 1/2 cup chicken broth
Rub the seasoning over the pork on all sides. Set on a plate, cover loosely with plastic wrap and refrigerate for 30 minutes. Coat a large skillet with non-stick spray. Place over high heat for about 3 minutes. Add the pork and sear on all sides. Transfer the pork to a baking dish. Add the broth. Roast at 350 degrees, turning meat occasionally and basting it with the broth.
HAMBURGER RICE CASSEROLE
HAMBURGER RICE CASSEROLE
This is so easy and has great flavor. I added just a little broth to moisten a little. I used the cream of celery soup.
Recipe By : meat-recipes (Merrillandcyndibowan)
Serving Size : 6 Preparation
1 pound lean hamburger meat
1 cup cooked rice
1/4 cup chopped onion
1/4 cup finely chopped celery
1/4 cup chopped bell pepper
1 can cream of mushroom soup or cream of celery
Brown hamburger meat and drain. Sauté onions, bell pepper, and celery; drain. Mix all ingredients together and pour into casserole dish. Bake for 30 minutes or until bubbly at 350 degrees.
Recipe Source: meat-recipes (Merrillandcyndibowan)
This is so easy and has great flavor. I added just a little broth to moisten a little. I used the cream of celery soup.
Recipe By : meat-recipes (Merrillandcyndibowan)
Serving Size : 6 Preparation
1 pound lean hamburger meat
1 cup cooked rice
1/4 cup chopped onion
1/4 cup finely chopped celery
1/4 cup chopped bell pepper
1 can cream of mushroom soup or cream of celery
Brown hamburger meat and drain. Sauté onions, bell pepper, and celery; drain. Mix all ingredients together and pour into casserole dish. Bake for 30 minutes or until bubbly at 350 degrees.
Recipe Source: meat-recipes (Merrillandcyndibowan)
Portuguese Rice Pudding
Portuguese Rice Pudding Serving Size : 6
1/3 cup Currants
1/4 cup Ruby Port
1/2 cup Short round rice
3 cups Milk -- to 3 1/2 cups
2 Cinnamon sticks
Grated zest of 2 lemons
1/2 teaspoon Salt
1/4 cup Brown sugar
1 tablespoon Unsalted butter
1/2 teaspoon Ground cinnamon -- plus
Ground cinnamon for garnish
Combine currants and Port in a small bowl and set aside to plump.
Wash and drain the rice. Place in a large saucepan with plenty of water to cover. Stir, and bring to a boil over medium heat. Boil for 5 minutes, to blanch the rice. Drain rice in a colander, rinse with warm water, drain again and set aside.
While rice is cooking, place 3 cups milk in a medium heavy-bottomed saucepan, add cinnamon sticks, lemon zest, and salt. Bring to a simmer over medium heat. Turn off heat and let infuse until rice is ready.
Place rice in another medium heavy-bottomed saucepan, and ladle in 1 cup warm milk. Stir well with a wooden spoon, then turn on the lowest possible heat and cook gently, stirring occasionally, until milk is absorbed. Ladle in 1/2 cup warm milk, stir, and cook until absorbed. Continue in this manner until you have used up all the milk (remove and discard the cinnamon sticks). With the last 1/2 cup of milk, stir in also the sugar, butter, ground cinnamon, and the plumped currants in Port. When the last addition of milk has been absorbed, turn off the heat and evaluate the consistency against your personal rice pudding preferences, bearing in mind it will be thicker when chilled. Add 1/4 cup to 1 cup additional milk (cold is fine) as desired. Turn pudding out into a medium serving dish or divide between six individual serving dishes and decorate top with ground cinnamon.
This recipe yields 6 servings.
Comments: Portuguese rice pudding is cooked entirely on top of the stove in a risotto like manner. It traditionally is thickened and enriched further with egg yolks, but has a voluptuous texture even without them, and is lower in fat. Stir the rice frequently but NOT constantly because it can become too gummy. The classic Portuguese seasonings are lemon and cinnamon, but not vanilla. Use ground cinnamon to decorate the top; easiest way is sifting through a doily.
Port, or Porto, comes from Portugal and is considered one of the great dessert wines of the world. It is a fortified wine, meaning that brandy is added. Most Port is made from red grapes and is served after the meal.
Ruby Port is full, fruity and young; tawny ports have been aged in casks and are mellower. One can also find white Port, which is made from white grapes, and is drunk before the meal.
1/3 cup Currants
1/4 cup Ruby Port
1/2 cup Short round rice
3 cups Milk -- to 3 1/2 cups
2 Cinnamon sticks
Grated zest of 2 lemons
1/2 teaspoon Salt
1/4 cup Brown sugar
1 tablespoon Unsalted butter
1/2 teaspoon Ground cinnamon -- plus
Ground cinnamon for garnish
Combine currants and Port in a small bowl and set aside to plump.
Wash and drain the rice. Place in a large saucepan with plenty of water to cover. Stir, and bring to a boil over medium heat. Boil for 5 minutes, to blanch the rice. Drain rice in a colander, rinse with warm water, drain again and set aside.
While rice is cooking, place 3 cups milk in a medium heavy-bottomed saucepan, add cinnamon sticks, lemon zest, and salt. Bring to a simmer over medium heat. Turn off heat and let infuse until rice is ready.
Place rice in another medium heavy-bottomed saucepan, and ladle in 1 cup warm milk. Stir well with a wooden spoon, then turn on the lowest possible heat and cook gently, stirring occasionally, until milk is absorbed. Ladle in 1/2 cup warm milk, stir, and cook until absorbed. Continue in this manner until you have used up all the milk (remove and discard the cinnamon sticks). With the last 1/2 cup of milk, stir in also the sugar, butter, ground cinnamon, and the plumped currants in Port. When the last addition of milk has been absorbed, turn off the heat and evaluate the consistency against your personal rice pudding preferences, bearing in mind it will be thicker when chilled. Add 1/4 cup to 1 cup additional milk (cold is fine) as desired. Turn pudding out into a medium serving dish or divide between six individual serving dishes and decorate top with ground cinnamon.
This recipe yields 6 servings.
Comments: Portuguese rice pudding is cooked entirely on top of the stove in a risotto like manner. It traditionally is thickened and enriched further with egg yolks, but has a voluptuous texture even without them, and is lower in fat. Stir the rice frequently but NOT constantly because it can become too gummy. The classic Portuguese seasonings are lemon and cinnamon, but not vanilla. Use ground cinnamon to decorate the top; easiest way is sifting through a doily.
Port, or Porto, comes from Portugal and is considered one of the great dessert wines of the world. It is a fortified wine, meaning that brandy is added. Most Port is made from red grapes and is served after the meal.
Ruby Port is full, fruity and young; tawny ports have been aged in casks and are mellower. One can also find white Port, which is made from white grapes, and is drunk before the meal.
Apple Pecan Bread Pudding
Apple Pecan Bread Pudding
1 cup pecans, coarsely chopped
3 eggs
8 slices raisin bread, diced
2 cups half-and-half or milk
2 medium green apples
1/4 cup bourbon or brandy
1 cup granulated sugar
1/4 cup butter or margarine, melted
1 teaspoon cinnamon
Vanilla ice cream (optional)
1/2 teaspoon nutmeg
Preheat oven to 350 degrees F.
Spread pecans in a shallow baking pan and bake until golden, about 8 to 10 minutes, stirring occasionally.
Meanwhile, place bread cubes in a greased crockpot.
Peel, core and thinly slice the apples
Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half-and-half or milk and then stir in bourbon or brandy.
Lightly mix pecans with bread and apples.
Pour egg mixture over bread. Drizzle with butter. Cover and cook on LOW until apples are tender when pierced and custard is set - about 3 1/2 to 4 1/2 hours. Let pudding stand, covered, for about 15 minutes.
Serve warm with ice cream, if desired.
1 cup pecans, coarsely chopped
3 eggs
8 slices raisin bread, diced
2 cups half-and-half or milk
2 medium green apples
1/4 cup bourbon or brandy
1 cup granulated sugar
1/4 cup butter or margarine, melted
1 teaspoon cinnamon
Vanilla ice cream (optional)
1/2 teaspoon nutmeg
Preheat oven to 350 degrees F.
Spread pecans in a shallow baking pan and bake until golden, about 8 to 10 minutes, stirring occasionally.
Meanwhile, place bread cubes in a greased crockpot.
Peel, core and thinly slice the apples
Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half-and-half or milk and then stir in bourbon or brandy.
Lightly mix pecans with bread and apples.
Pour egg mixture over bread. Drizzle with butter. Cover and cook on LOW until apples are tender when pierced and custard is set - about 3 1/2 to 4 1/2 hours. Let pudding stand, covered, for about 15 minutes.
Serve warm with ice cream, if desired.
Italian Chicken and Squash Stew With Rotelle
Italian Chicken and Squash Stew With Rotelle
Chicken and vegetables simmer in a flavorful sauce with pasta added for a complete meal. Or try serving with focaccia and a tossed green salad with Italian dressing.
1 can (14 1/2 ounces) Italian-style tomatoes with juice, slightly pureed
2 cups chicken stock or broth
2 cloves garlic, minced
1/2 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground pepper to taste
3 boned, skinned chicken breast halves (about 1 1/2 pounds), cut into
1-inch pieces
1 small crookneck squash, unpeeled, cut into 1-inch slices
1 small zucchini, unpeeled, cut into 1-inch slices
1 cup sliced mushrooms
2 ounces (about 1 cup) uncooked rotelle pasta
1/4 cup chopped parsley
2 tablespoons all-purpose flour
1/4 cup water
Parmesan cheese for topping
In a soup pot over high heat, combine tomatoes, broth, garlic, sugar and seasonings. Bring to a boil. Reduce heat to medium-low and simmer, covered, 5 minutes.
Add chicken, squashes and mushrooms. Bring to a boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender-crisp and chicken is no longer pink in the center, about 10 minutes. Add pasta and parsley and cook, uncovered, until pasta is tender, about 10 minutes longer. In a bowl or cup, blend flour with water. Add to stew, stirring until thickened, about 2 minutes. Sprinkle with Parmesan cheese before serving.
Serves 4
Source : The soups-n-stews mailer on cooking-lists. com
Chicken and vegetables simmer in a flavorful sauce with pasta added for a complete meal. Or try serving with focaccia and a tossed green salad with Italian dressing.
1 can (14 1/2 ounces) Italian-style tomatoes with juice, slightly pureed
2 cups chicken stock or broth
2 cloves garlic, minced
1/2 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground pepper to taste
3 boned, skinned chicken breast halves (about 1 1/2 pounds), cut into
1-inch pieces
1 small crookneck squash, unpeeled, cut into 1-inch slices
1 small zucchini, unpeeled, cut into 1-inch slices
1 cup sliced mushrooms
2 ounces (about 1 cup) uncooked rotelle pasta
1/4 cup chopped parsley
2 tablespoons all-purpose flour
1/4 cup water
Parmesan cheese for topping
In a soup pot over high heat, combine tomatoes, broth, garlic, sugar and seasonings. Bring to a boil. Reduce heat to medium-low and simmer, covered, 5 minutes.
Add chicken, squashes and mushrooms. Bring to a boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender-crisp and chicken is no longer pink in the center, about 10 minutes. Add pasta and parsley and cook, uncovered, until pasta is tender, about 10 minutes longer. In a bowl or cup, blend flour with water. Add to stew, stirring until thickened, about 2 minutes. Sprinkle with Parmesan cheese before serving.
Serves 4
Source : The soups-n-stews mailer on cooking-lists. com
Italian Buttermilk Pork Chops
Italian Buttermilk Pork Chops
original Joelen recipe
4 pork chops
salt & pepper to taste
1 1/2 - 2 cups buttermilk
1/2 tablespoon dried oregano
1/2 tablespoon dried thyme
2-3 cloves minced garlic
2 tablespoons olive oil
Season your pork chops with salt and pepper; place chops in a gallon sized zip top bag.
Add the remaining ingredients and place in the fridge for 4 hours to chill (or you could chill overnight too.) Remove the pork chops from the bag and pat dry.
Preheat the oven to 400 degrees.
In a hot skillet with 1-2 tablespoons of olive oil, brown your pork chops on both sides. Once browned, place the pork chops on a baking sheet and bake in the preheated oven for 7-10 minutes. Don't over cook otherwise it will result in dry, tough pork!
I served this with parmesan & parsley orzo and roasted caprese tomatoes.
original Joelen recipe
4 pork chops
salt & pepper to taste
1 1/2 - 2 cups buttermilk
1/2 tablespoon dried oregano
1/2 tablespoon dried thyme
2-3 cloves minced garlic
2 tablespoons olive oil
Season your pork chops with salt and pepper; place chops in a gallon sized zip top bag.
Add the remaining ingredients and place in the fridge for 4 hours to chill (or you could chill overnight too.) Remove the pork chops from the bag and pat dry.
Preheat the oven to 400 degrees.
In a hot skillet with 1-2 tablespoons of olive oil, brown your pork chops on both sides. Once browned, place the pork chops on a baking sheet and bake in the preheated oven for 7-10 minutes. Don't over cook otherwise it will result in dry, tough pork!
I served this with parmesan & parsley orzo and roasted caprese tomatoes.
Tijuana Burritos de Cerda
Tijuana Burritos de Cerda
Tijuana Pork Burritos
Makes 6 servings
Thin slices of pork are seasoned, then grilled and chopped, for this type of pork burrito typical in Tijuana. The pork is wrapped in a soft flour tortilla along with avocado salsa, and shredded lettuce. Flour tortillas are used a great deal along the border of northern Mexico. Maggi is a bottled seasoning extract that's widely used in Mexican cooking. Look for it in Mexican markets.
1 pound lean pork (such as pork loin), sliced about 1/2-inch thick
2 large garlic cloves, finely chopped
1 teaspoon Maggi seasoning extract or Worcestershire sauce
1 teaspoon Chipotle and Tomatillo Sauce (archives) or 1 mashed canned
chipotle chile en adobo
1 teaspoon vegetable oil
1 large ripe avocado (Hass variety preferred)
1 medium tomato, seeded and finely chopped
1/4 medium white onion, finely chopped 1 serrano chile, finely chopped
2 tablespoons chopped fresh cilantro
Juice of 1 fresh lime
1/4 teaspoon salt
6 (7-inch) flour tortillas Shredded lettuce
Cover the pork slices with plastic wrap and pound them to an even 1/4-inch thickness with a meat mallet or rolling pin.
Put the meat in a pie plate.
In a small bowl combine the garlic, seasoning extract, chipotle sauce, and oil.
Spoon over the meat, and turn the slices several times to coat with the marinade.
Marinate the meat 25 to 30 minutes.
Meanwhile, in a medium bowl mash the avocado with a fork.
Add the tomato, onion, serrano, cilantro, lime juice, and salt.
Stir gently to mix.
Heat a nonstick skillet over medium-high heat.
Put the seasoned meat in the pan, and cook, turning 2 to 3 times until nicely browned and cooked
through, 3 to 4 minutes total.
Remove the meat to a cutting board and chop into bite-size pieces.
Transfer the chopped pork to a bowl.
Heat the tortillas, 1 at a time, on a hot griddle, comal, or in a dry skillet.
Lay 1 tortilla on a working surface, and spread with 1/6 of the avocado salsa.
Add 1/6 of the chopped grilled pork, and some shredded lettuce.
Fold in the sides and roll the tortilla into a cylinder.
Repeat with the remaining tortillas.
Serve warm.
Source : The All_Around_Cooking mailer on yahoogroups.com
Tijuana Pork Burritos
Makes 6 servings
Thin slices of pork are seasoned, then grilled and chopped, for this type of pork burrito typical in Tijuana. The pork is wrapped in a soft flour tortilla along with avocado salsa, and shredded lettuce. Flour tortillas are used a great deal along the border of northern Mexico. Maggi is a bottled seasoning extract that's widely used in Mexican cooking. Look for it in Mexican markets.
1 pound lean pork (such as pork loin), sliced about 1/2-inch thick
2 large garlic cloves, finely chopped
1 teaspoon Maggi seasoning extract or Worcestershire sauce
1 teaspoon Chipotle and Tomatillo Sauce (archives) or 1 mashed canned
chipotle chile en adobo
1 teaspoon vegetable oil
1 large ripe avocado (Hass variety preferred)
1 medium tomato, seeded and finely chopped
1/4 medium white onion, finely chopped 1 serrano chile, finely chopped
2 tablespoons chopped fresh cilantro
Juice of 1 fresh lime
1/4 teaspoon salt
6 (7-inch) flour tortillas Shredded lettuce
Cover the pork slices with plastic wrap and pound them to an even 1/4-inch thickness with a meat mallet or rolling pin.
Put the meat in a pie plate.
In a small bowl combine the garlic, seasoning extract, chipotle sauce, and oil.
Spoon over the meat, and turn the slices several times to coat with the marinade.
Marinate the meat 25 to 30 minutes.
Meanwhile, in a medium bowl mash the avocado with a fork.
Add the tomato, onion, serrano, cilantro, lime juice, and salt.
Stir gently to mix.
Heat a nonstick skillet over medium-high heat.
Put the seasoned meat in the pan, and cook, turning 2 to 3 times until nicely browned and cooked
through, 3 to 4 minutes total.
Remove the meat to a cutting board and chop into bite-size pieces.
Transfer the chopped pork to a bowl.
Heat the tortillas, 1 at a time, on a hot griddle, comal, or in a dry skillet.
Lay 1 tortilla on a working surface, and spread with 1/6 of the avocado salsa.
Add 1/6 of the chopped grilled pork, and some shredded lettuce.
Fold in the sides and roll the tortilla into a cylinder.
Repeat with the remaining tortillas.
Serve warm.
Source : The All_Around_Cooking mailer on yahoogroups.com
Marmalade Pudding Cakes
Marmalade Pudding Cakes
2 tbsp butter, softened
3/4 cup sugar, divided
1/4 cup flour
4 eggs, separated
1 cup milk
1/4 cup orange juice
1/4 cup lemon juice, divided
1 1/2 tsp grated orange peel
1/3 cup orange marmalade, warmed
In a small bowl, beat in the butter and 1/2 cup sugar until crumbly. Beat in the flour and egg yolks until smooth. Gradually beat in the milk, orange juice, 2 tablespoons of lemon juice, and the orange peel. In another small bowl, beat in the egg whites on high speed until soft peaks form. Add the remaining sugar. Beat until stiff peaks form. Gently fold into the orange mixture. Pour into eight 6-ounce custard cups thoroughly coated with cooking spray. Place the cups in two 13 x 9 inch baking pans. Add 1 inch of boiling water to the pans. Bake at 325 F for 25-30 minutes or until a knife inserted near the center comes out clean and the tops are golden brown. Run a knife around the edges. Carefully invert the cakes onto the dessert plates. Combine the marmalade and the remaining lemon juice. Drizzle over the warm cakes. Makes 8 servings
Melissa Recipe Source: Taste Of Home - Marian Platt
2 tbsp butter, softened
3/4 cup sugar, divided
1/4 cup flour
4 eggs, separated
1 cup milk
1/4 cup orange juice
1/4 cup lemon juice, divided
1 1/2 tsp grated orange peel
1/3 cup orange marmalade, warmed
In a small bowl, beat in the butter and 1/2 cup sugar until crumbly. Beat in the flour and egg yolks until smooth. Gradually beat in the milk, orange juice, 2 tablespoons of lemon juice, and the orange peel. In another small bowl, beat in the egg whites on high speed until soft peaks form. Add the remaining sugar. Beat until stiff peaks form. Gently fold into the orange mixture. Pour into eight 6-ounce custard cups thoroughly coated with cooking spray. Place the cups in two 13 x 9 inch baking pans. Add 1 inch of boiling water to the pans. Bake at 325 F for 25-30 minutes or until a knife inserted near the center comes out clean and the tops are golden brown. Run a knife around the edges. Carefully invert the cakes onto the dessert plates. Combine the marmalade and the remaining lemon juice. Drizzle over the warm cakes. Makes 8 servings
Melissa Recipe Source: Taste Of Home - Marian Platt
MASHED SWEET POTATOES with PECANS
MASHED SWEET POTATOES with PECANS
3 pounds Yams or Sweet potatoes
1/2 stick unsalted Butter (room temp) cut into pieces
1 1/2 TBSP Brown sugar
1 tsp grated Lemon peel
1 tsp grated Orange peel
1 Egg (beaten)
1 cup coarsely chopped Pecans
Place yams on a baking sheet. Pierce with a fork. Place in a pre-heated @ 350 degrees for 1 hour and a quarter. Cool slightly.
Peel yams, transfer to a bowl and mash. Stir in butter, sugar, lemon and orange peel while still hot. Mix egg into mixture and transfer to a baking dish. Sprinkle on the Pecans. Bake for 1 hour in the same 350 deg oven. Serve
3 pounds Yams or Sweet potatoes
1/2 stick unsalted Butter (room temp) cut into pieces
1 1/2 TBSP Brown sugar
1 tsp grated Lemon peel
1 tsp grated Orange peel
1 Egg (beaten)
1 cup coarsely chopped Pecans
Place yams on a baking sheet. Pierce with a fork. Place in a pre-heated @ 350 degrees for 1 hour and a quarter. Cool slightly.
Peel yams, transfer to a bowl and mash. Stir in butter, sugar, lemon and orange peel while still hot. Mix egg into mixture and transfer to a baking dish. Sprinkle on the Pecans. Bake for 1 hour in the same 350 deg oven. Serve
Asian Chicken with Gingered Vegetables Recipe
Asian Chicken with Gingered Vegetables Recipe
“My family loves this light, colorful and quick meal. Grilled pineapple sprinkled with cinnamon makes a yummy dessert.” Teresa Ralston - New Albany, Ohio
4 Servings
Ingredients
1 tablespoon brown sugar
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
2 cups fresh sugar snap peas, trimmed
1 medium carrot, julienned
2 tablespoons orange juice
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced fresh ginger root
Directions
Combine the first five ingredients; rub over chicken. Cover and refrigerate for 30 minutes.
Coat grill rack with cooking spray before starting the grill. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until juices run clear.
Meanwhile, in a large nonstick skillet coated with cooking spray, combine the remaining ingredients. Cook and stir over medium-high for 5-8 minutes or until vegetables are tender. Serve with chicken.
Yield: 4 servings.
Chicken with Gingered Vegetables published in Healthy Cooking April/May 2010, p18
“My family loves this light, colorful and quick meal. Grilled pineapple sprinkled with cinnamon makes a yummy dessert.” Teresa Ralston - New Albany, Ohio
4 Servings
Ingredients
1 tablespoon brown sugar
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
2 cups fresh sugar snap peas, trimmed
1 medium carrot, julienned
2 tablespoons orange juice
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced fresh ginger root
Directions
Combine the first five ingredients; rub over chicken. Cover and refrigerate for 30 minutes.
Coat grill rack with cooking spray before starting the grill. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until juices run clear.
Meanwhile, in a large nonstick skillet coated with cooking spray, combine the remaining ingredients. Cook and stir over medium-high for 5-8 minutes or until vegetables are tender. Serve with chicken.
Yield: 4 servings.
Chicken with Gingered Vegetables published in Healthy Cooking April/May 2010, p18
Friday, August 12, 2011
Barbecued Pork Tenderloin
Barbecued Pork Tenderloin - Fast and Health Jul/Aug 95
1/4 cup ketchup
1/4 cup chili sauce
1 table brown sugar
2 table finely chopped onion
1 1/2 teas cider vinegar
1 1/2 teas Worcestershire sauce
1 teas prepared mustard
1/8 teas celery seed
1/8 teas liquid smoke
Dash garlic powder
1 pound pork tenderloin
In small saucepan, combine all ingredients except pork; mix well. Bring to a boil. Reduce heat; simmer 5 minutes. Cool slightly. Heat grill. Cut tenderloin in half lengthwise, cutting to but not through bottoms; open and flatten. When ready to grill, place pork on gas grill over medium-high heat. Spoon half of sauce over pork. Cook 5 to 7 minutes or until pork is tender and no longer pink.
4 servings
1/4 cup ketchup
1/4 cup chili sauce
1 table brown sugar
2 table finely chopped onion
1 1/2 teas cider vinegar
1 1/2 teas Worcestershire sauce
1 teas prepared mustard
1/8 teas celery seed
1/8 teas liquid smoke
Dash garlic powder
1 pound pork tenderloin
In small saucepan, combine all ingredients except pork; mix well. Bring to a boil. Reduce heat; simmer 5 minutes. Cool slightly. Heat grill. Cut tenderloin in half lengthwise, cutting to but not through bottoms; open and flatten. When ready to grill, place pork on gas grill over medium-high heat. Spoon half of sauce over pork. Cook 5 to 7 minutes or until pork is tender and no longer pink.
4 servings
Apricot Pork Medallions
Apricot Pork Medallions
1 pound pork tenderloin, sliced in 1-inch slices
1 table butter
1 teas butter
1/2 cup apricot jam
2 sliced green onions
1/4 teas dried mustard
1 table cider vinegar
Flatten tenderloin pieces. Melt 1 table butter over medium-high heat in a large skillet; sauté pork about 2 minutes on each side; remove pork from pan. Add 1 teas butter, jam, onion, mustard and vinegar to pan. Cover and simmer 3-4 minutes. Add pork and heat through.
4 servings
1 pound pork tenderloin, sliced in 1-inch slices
1 table butter
1 teas butter
1/2 cup apricot jam
2 sliced green onions
1/4 teas dried mustard
1 table cider vinegar
Flatten tenderloin pieces. Melt 1 table butter over medium-high heat in a large skillet; sauté pork about 2 minutes on each side; remove pork from pan. Add 1 teas butter, jam, onion, mustard and vinegar to pan. Cover and simmer 3-4 minutes. Add pork and heat through.
4 servings
Baked Potatoes Elegante
Baked Potatoes Elegante
Serving Size : 6
6 medium baking potatoes
3 tablespoons softened butter
1/2 cup sour cream
1 teaspoon onion salt
3 ounces softened cream cheese
2 tablespoons milk
salt & pepper -- to taste
Bake potatoes at 375 degrees until done. Cut slice from top of each potato and scoop out insides.
Mash potato insides and mix with sour cream, cream cheese, butter, onion salt, salt, and pepper. Beat until smooth and fluffy. Fill potato shells with mixture.
Return to oven and bake 15 minutes or until potatoes are heated through.
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassrootsrecipes.com/
Serving Size : 6
6 medium baking potatoes
3 tablespoons softened butter
1/2 cup sour cream
1 teaspoon onion salt
3 ounces softened cream cheese
2 tablespoons milk
salt & pepper -- to taste
Bake potatoes at 375 degrees until done. Cut slice from top of each potato and scoop out insides.
Mash potato insides and mix with sour cream, cream cheese, butter, onion salt, salt, and pepper. Beat until smooth and fluffy. Fill potato shells with mixture.
Return to oven and bake 15 minutes or until potatoes are heated through.
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassrootsrecipes.com/
Coconut Cream Pie
Coconut Cream Pie
3 eggs
Baked Pastry Shell (below)
1/4 cup sugar
1/4 cup cornstarch
1-1/2 cups fat-free milk
1 12-ounce can evaporated fat-free milk
3 tablespoons flaked coconut
1 teaspoon coconut extract
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/3 cup sugar
2 tablespoons flaked coconut
1. Separate egg yolks from whites; place egg yolks in a medium bowl and egg whites in another medium bowl. Let egg whites stand at room temperature for 30 minutes for meringue. Meanwhile, prepare Baked Pastry Shell; set aside. Reduce oven to 350 degrees F.
2. For filling, in a heavy, medium saucepan, stir together the 1/4 cup sugar and the cornstarch. Gradually stir in milk and evaporated milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Beat egg yolks with a fork. Gradually stir about 1 cup of the hot mixture into the egg yolks. Return all of the egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat to medium-low. Cook and stir for 2 minutes more. Remove from heat. Stir in the 3 tablespoons coconut and the coconut extract. Keep warm while preparing the meringue.
3. For meringue, add vanilla and cream of tartar to egg whites in bowl. Beat with an electric mixer on medium speed about 30 seconds or until soft peaks form (tips curl). Gradually add the 1/3 cup sugar, 1 tablespoon at a time, beating on high speed about 2 minutes more or until mixture forms stiff glossy peaks (tips stand straight).
4. Pour hot filling into Baked Pastry Shell. Immediately spread meringue over filling, carefully sealing to edge of pastry to prevent shrinkage. Sprinkle with the 2 tablespoons coconut. Bake in the 350 degrees F oven for 15 minutes. Cool on wire rack for 1 hour. Chill for at least 3 hours or up to 6 hours before serving. Makes 10 slices.
Baked Pastry Shell: Preheat oven to 450 degrees F. Combine 1-1/4 cups all-purpose flour and 1/4 teaspoon salt.
Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size.
Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to one side of the bowl.
Repeat, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened (4 to 5 tablespoons cold water total).
Form dough into a ball.
On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle.
Transfer pastry to a 9-inch pie plate. Ease into pie plate, being careful not to stretch pastry.
Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Prick pastry all over with a fork.
Line with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden.
3 eggs
Baked Pastry Shell (below)
1/4 cup sugar
1/4 cup cornstarch
1-1/2 cups fat-free milk
1 12-ounce can evaporated fat-free milk
3 tablespoons flaked coconut
1 teaspoon coconut extract
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/3 cup sugar
2 tablespoons flaked coconut
1. Separate egg yolks from whites; place egg yolks in a medium bowl and egg whites in another medium bowl. Let egg whites stand at room temperature for 30 minutes for meringue. Meanwhile, prepare Baked Pastry Shell; set aside. Reduce oven to 350 degrees F.
2. For filling, in a heavy, medium saucepan, stir together the 1/4 cup sugar and the cornstarch. Gradually stir in milk and evaporated milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Beat egg yolks with a fork. Gradually stir about 1 cup of the hot mixture into the egg yolks. Return all of the egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat to medium-low. Cook and stir for 2 minutes more. Remove from heat. Stir in the 3 tablespoons coconut and the coconut extract. Keep warm while preparing the meringue.
3. For meringue, add vanilla and cream of tartar to egg whites in bowl. Beat with an electric mixer on medium speed about 30 seconds or until soft peaks form (tips curl). Gradually add the 1/3 cup sugar, 1 tablespoon at a time, beating on high speed about 2 minutes more or until mixture forms stiff glossy peaks (tips stand straight).
4. Pour hot filling into Baked Pastry Shell. Immediately spread meringue over filling, carefully sealing to edge of pastry to prevent shrinkage. Sprinkle with the 2 tablespoons coconut. Bake in the 350 degrees F oven for 15 minutes. Cool on wire rack for 1 hour. Chill for at least 3 hours or up to 6 hours before serving. Makes 10 slices.
Baked Pastry Shell: Preheat oven to 450 degrees F. Combine 1-1/4 cups all-purpose flour and 1/4 teaspoon salt.
Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size.
Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to one side of the bowl.
Repeat, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened (4 to 5 tablespoons cold water total).
Form dough into a ball.
On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle.
Transfer pastry to a 9-inch pie plate. Ease into pie plate, being careful not to stretch pastry.
Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Prick pastry all over with a fork.
Line with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden.
Annie's Veggie Lasagna
Annie's Veggie Lasagna Recipe By :The Healthy College Cookbook
Serving Size : 8
1 package lasagna noodles -- (16 ounce)
1/2 tablespoon extra-virgin olive oil
1 large yellow onion -- chopped
2 carrots -- grated
1 medium zucchini -- chopped
1 1/2 cup chopped white mushrooms
3 lightly packed cups fresh -- washed spinach
1 tub nonfat cottage cheese -- (16 ounce)
5 cups tomato sauce
1 1/2 cups shredded low-fat mozzarella cheese
Preheat oven to 350. Bring a large pot of water to a boil. Add the noodles and cook until noodles are pliable but only half-cooked, about 4-5 minutes.
Remove from heat and place noodles in bowl of cold water to stop the cooking.
Heat oil in large skillet over medium heat. Sauté the onion, carrots, and zucchini until the onion becomes translucent, about 3 minutes. Add mushrooms and continue to sauté until they begin to soften, about 3 minutes. Add spinach and cook about 3 more minutes, until it wilts and shrinks. Add cottage cheese and cook for 5-7 minutes, until flavors are well mixed.
Season with salt and pepper. Remove from heat and drain any excess liquid from the pan.
Spread a thin layer of tomato sauce in a large lasagna pan. Place a layer of noodles on top of it, followed by a layer of cheese and then a layer of the steamed vegetables. Repeat until dish is almost full. Top with a layer of noodles covered with a layer of cheese. Cover with aluminum foil and bake 40 minutes.
Source: "Indiana Herald Times" S(MC Formatted/Shared by): "Robin Demers"
Serving Size : 8
1 package lasagna noodles -- (16 ounce)
1/2 tablespoon extra-virgin olive oil
1 large yellow onion -- chopped
2 carrots -- grated
1 medium zucchini -- chopped
1 1/2 cup chopped white mushrooms
3 lightly packed cups fresh -- washed spinach
1 tub nonfat cottage cheese -- (16 ounce)
5 cups tomato sauce
1 1/2 cups shredded low-fat mozzarella cheese
Preheat oven to 350. Bring a large pot of water to a boil. Add the noodles and cook until noodles are pliable but only half-cooked, about 4-5 minutes.
Remove from heat and place noodles in bowl of cold water to stop the cooking.
Heat oil in large skillet over medium heat. Sauté the onion, carrots, and zucchini until the onion becomes translucent, about 3 minutes. Add mushrooms and continue to sauté until they begin to soften, about 3 minutes. Add spinach and cook about 3 more minutes, until it wilts and shrinks. Add cottage cheese and cook for 5-7 minutes, until flavors are well mixed.
Season with salt and pepper. Remove from heat and drain any excess liquid from the pan.
Spread a thin layer of tomato sauce in a large lasagna pan. Place a layer of noodles on top of it, followed by a layer of cheese and then a layer of the steamed vegetables. Repeat until dish is almost full. Top with a layer of noodles covered with a layer of cheese. Cover with aluminum foil and bake 40 minutes.
Source: "Indiana Herald Times" S(MC Formatted/Shared by): "Robin Demers"
CHEESE AND POTATO PIE
CHEESE AND POTATO PIE
2 pounds potatoes peeled and cut into chunks
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 ounces butter
1 pound leeks washed and sliced
1 large capsicum seeded and chopped
1 pound zucchini thickly sliced
8 ounces button mushrooms
2 teaspoons sweet paprika
1 ounce plain flour
10 ounces hot vegetable stock
3 tablespoons milk
5 ounces grated sharp cheddar cheese
Cook the potatoes in boiling salted water for 20 minutes.
Preheat oven to 400.
Meanwhile heat half the butter in large pan then add leeks and peppers and gently fry until soft.
Add zucchini, mushrooms and paprika and fry for 3 additional minutes.
Sprinkle over the flour and stir well.
Gradually add the stock stirring all the time then bring to the boil.
Reduce the heat and simmer for 5 minutes.
Drain potatoes then return to pan with milk, half the cheese and remaining butter.
Mash until smooth then season with salt and pepper and beat with wooden spoon.
Spoon the vegetables into an ovenproof dish and top with the mashed potato mixture.
Sprinkle with the remaining cheese and bake for 25 minutes then serve immediately.
2 pounds potatoes peeled and cut into chunks
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 ounces butter
1 pound leeks washed and sliced
1 large capsicum seeded and chopped
1 pound zucchini thickly sliced
8 ounces button mushrooms
2 teaspoons sweet paprika
1 ounce plain flour
10 ounces hot vegetable stock
3 tablespoons milk
5 ounces grated sharp cheddar cheese
Cook the potatoes in boiling salted water for 20 minutes.
Preheat oven to 400.
Meanwhile heat half the butter in large pan then add leeks and peppers and gently fry until soft.
Add zucchini, mushrooms and paprika and fry for 3 additional minutes.
Sprinkle over the flour and stir well.
Gradually add the stock stirring all the time then bring to the boil.
Reduce the heat and simmer for 5 minutes.
Drain potatoes then return to pan with milk, half the cheese and remaining butter.
Mash until smooth then season with salt and pepper and beat with wooden spoon.
Spoon the vegetables into an ovenproof dish and top with the mashed potato mixture.
Sprinkle with the remaining cheese and bake for 25 minutes then serve immediately.
Apple Pie Bread Pudding
Apple Pie Bread Pudding
Nonstick cooking spray
3 eggs, beaten
2 cups milk, half-and-half, or light cream
1/2 cup sugar
1 21-ounce can chunky apple pie filling (more fruit)
6-1/2 cups cinnamon-raisin bread cut into 1/2-inch cubes, dried* (4-1/2 cups dry)
Whipped cream or vanilla ice cream (optional)
1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray; set aside.
2. In a large bowl whisk together the eggs, milk, and sugar. Gently stir in pie filling and bread cubes. Pour mixture into the prepared cooker.
3. Cover and cook on low-heat setting for 3 hours until a knife inserted near center comes out clean (mixture will be puffed). Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 30 to 45 minutes to cool slightly before serving (pudding will fall as it cools).
4. To serve, spoon bread pudding into dessert dishes. If desired, top each serving with a dollop of whipped cream or a scoop of vanilla ice cream.
Makes 6 servings.
*Note: To make 4 -/2 cups dry bread cubes, you'll need 8 or 9 slices fresh bread. Spread bread cubes in a single layer in a 15x10x1-inch baking pan.
Bake, uncovered, in a 300 degree F oven for 10 to 15 minutes or until dry, stirring twice; cool.
Nonstick cooking spray
3 eggs, beaten
2 cups milk, half-and-half, or light cream
1/2 cup sugar
1 21-ounce can chunky apple pie filling (more fruit)
6-1/2 cups cinnamon-raisin bread cut into 1/2-inch cubes, dried* (4-1/2 cups dry)
Whipped cream or vanilla ice cream (optional)
1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray; set aside.
2. In a large bowl whisk together the eggs, milk, and sugar. Gently stir in pie filling and bread cubes. Pour mixture into the prepared cooker.
3. Cover and cook on low-heat setting for 3 hours until a knife inserted near center comes out clean (mixture will be puffed). Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 30 to 45 minutes to cool slightly before serving (pudding will fall as it cools).
4. To serve, spoon bread pudding into dessert dishes. If desired, top each serving with a dollop of whipped cream or a scoop of vanilla ice cream.
Makes 6 servings.
*Note: To make 4 -/2 cups dry bread cubes, you'll need 8 or 9 slices fresh bread. Spread bread cubes in a single layer in a 15x10x1-inch baking pan.
Bake, uncovered, in a 300 degree F oven for 10 to 15 minutes or until dry, stirring twice; cool.
Cinnamon Chocolate Rice Pudding
Cinnamon Chocolate Rice Pudding
2 eggs
3/4 cup sugar
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/4 cup cocoa
1/4 cup cold milk
1 1/2 cups hot milk
1 cup hot cooked rice
1 teaspoon pure vanilla extract
Whipped cream for garnish
Beat eggs slightly. Combine sugar, salt, cinnamon and cocoa and gradually beat into eggs. Stir in cold milk. Add hot milk and rice. Cook until thickened, stirring constantly. Stir in pure vanilla extract. Serve warm with whipped cream. Makes six servings.
2 eggs
3/4 cup sugar
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/4 cup cocoa
1/4 cup cold milk
1 1/2 cups hot milk
1 cup hot cooked rice
1 teaspoon pure vanilla extract
Whipped cream for garnish
Beat eggs slightly. Combine sugar, salt, cinnamon and cocoa and gradually beat into eggs. Stir in cold milk. Add hot milk and rice. Cook until thickened, stirring constantly. Stir in pure vanilla extract. Serve warm with whipped cream. Makes six servings.
Scottish Marmalade Cake
Scottish Marmalade Cake
3/4 cup margarine
1/3 cup sugar
2 large eggs
6 tablespoons orange marmalade
2 cups self rising flour
1/2 cup white raisins or golden raisins
Cream margarine until soft and add sugar and beat until light and fluffy. Add the eggs one at a time, beating well between each addition. Mix in marmalade, raisins and flour.
Turn into greased and bottom-lined deep 7 inch cake pan. Level the surface, and bake at 350 for 1 - 1 1/2
hours or until a toothpick comes out clean. Cool for 15 minutes and turn out onto rack to cool completely.
3/4 cup margarine
1/3 cup sugar
2 large eggs
6 tablespoons orange marmalade
2 cups self rising flour
1/2 cup white raisins or golden raisins
Cream margarine until soft and add sugar and beat until light and fluffy. Add the eggs one at a time, beating well between each addition. Mix in marmalade, raisins and flour.
Turn into greased and bottom-lined deep 7 inch cake pan. Level the surface, and bake at 350 for 1 - 1 1/2
hours or until a toothpick comes out clean. Cool for 15 minutes and turn out onto rack to cool completely.
Asian Chicken Tenders
Asian Chicken Tenders
1 lb boneless skinless chicken, sliced into thin strips (tenders)
1/4 cup vegetable oil
1 small can bamboo shoots
3 celery stalks, diced
3 carrots, diced
1 medium onion, diced
6 oz. snow pea pods
1 tsp. ginger
1 garlic clove, minced
Heat oil in a medium skillet over medium heat. Place vegetables, ginger, and garlic in the skillet and saute until tender. Place chicken in skillet and brown on both sides until chicken is thoroughly cooked and juices run clear.
1 lb boneless skinless chicken, sliced into thin strips (tenders)
1/4 cup vegetable oil
1 small can bamboo shoots
3 celery stalks, diced
3 carrots, diced
1 medium onion, diced
6 oz. snow pea pods
1 tsp. ginger
1 garlic clove, minced
Heat oil in a medium skillet over medium heat. Place vegetables, ginger, and garlic in the skillet and saute until tender. Place chicken in skillet and brown on both sides until chicken is thoroughly cooked and juices run clear.
Thursday, August 11, 2011
Breakfast sausage:
Breakfast sausage:
10 pounds ground meat
2-3 pounds pork or beef fat (vegetable shortening or lard could be substituted)
6 teaspoons salt
4 teaspoons sage
4 teaspoons pepper
2 teaspoons sugar
2 teaspoons paprika
1 teaspoon celery seed
1/8 teaspoon ginger
1/8 teaspoon nutmeg
Combine ingredients, mix well, run through grinder again if necessary. Package in quart sized or sandwich bag sized zip-lock bags as desired, and freeze.
10 pounds ground meat
2-3 pounds pork or beef fat (vegetable shortening or lard could be substituted)
6 teaspoons salt
4 teaspoons sage
4 teaspoons pepper
2 teaspoons sugar
2 teaspoons paprika
1 teaspoon celery seed
1/8 teaspoon ginger
1/8 teaspoon nutmeg
Combine ingredients, mix well, run through grinder again if necessary. Package in quart sized or sandwich bag sized zip-lock bags as desired, and freeze.
POTATO DUMPLINGS
POTATO DUMPLINGS
4 medium potatoes, boiled
1/2 cup sifted flour
1/2 tsp baking powder
1 tsp salt
1/4 tsp pepper
2 T grated onion with juice
1/2 cup dried bread crumbs
1 1/2 tsp melted butter
1 egg, slightly beaten
2 quarts boiling water
1/2 tsp salt
Rice the potatoes. Sift together flour, baking powder, salt and pepper. Combine riced potatoes, flour mixture, onion, bread crumbs, butter and egg.
Mix well. Shape into 12 small balls and dredge lightly with flour. Chill. Drop dumplings into boiling salted water.
Cover and boil 15 minutes.
Submitted by: CM
4 medium potatoes, boiled
1/2 cup sifted flour
1/2 tsp baking powder
1 tsp salt
1/4 tsp pepper
2 T grated onion with juice
1/2 cup dried bread crumbs
1 1/2 tsp melted butter
1 egg, slightly beaten
2 quarts boiling water
1/2 tsp salt
Rice the potatoes. Sift together flour, baking powder, salt and pepper. Combine riced potatoes, flour mixture, onion, bread crumbs, butter and egg.
Mix well. Shape into 12 small balls and dredge lightly with flour. Chill. Drop dumplings into boiling salted water.
Cover and boil 15 minutes.
Submitted by: CM
Fresh Fruit With Orange Cheese Dip
Fresh Fruit With Orange Cheese Dip
Dip:
1 pkg. cream cheese softened
1 C. marshmallow cream
Grated rind from 1 orange
Fresh Fruits:
pears
apples
grapes
pineapple
melon
Orange or lemon juice
Combine dip ingredients; mix well. Slice washed pears and apples; dip into lemon or orange juice to prevent browning; drain. Pour dip into bowl; place in center of large platter. Arrange fruit around dip.
Dip:
1 pkg. cream cheese softened
1 C. marshmallow cream
Grated rind from 1 orange
Fresh Fruits:
pears
apples
grapes
pineapple
melon
Orange or lemon juice
Combine dip ingredients; mix well. Slice washed pears and apples; dip into lemon or orange juice to prevent browning; drain. Pour dip into bowl; place in center of large platter. Arrange fruit around dip.
Bacon Cheeseburger Upside Down Pizza
Bacon Cheeseburger Upside Down Pizza
1 pound ground beef
1 onion, chopped
1 green bell pepper, chopped
4 slices crisp cooked bacon, crumbled
1 1/2 cups pizza sauce
3 tomatoes, diced
4 ounces shredded Cheddar cheese
2 eggs
1 cup milk
1 tablespoon vegetable oil
1 cup all-purpose flour
1/4 teaspoon salt
4 slices crisp cooked bacon, crumbled
Preheat oven to 400 degrees F (200 degrees C).
In a large saucepan over medium high heat, saute the beef, onion and bell pepper until beef is browned. Stir in the 6 slices crumbled bacon and pizza sauce. Spoon mixture into an ungreased 9x13 inch pan. Sprinkle with tomatoes and top with the cheese.
In a separate bowl, beat the eggs slightly. Add the milk and oil and mix well, then add the flour and salt and
beat for 2 minutes at medium speed. Pour evenly over the meat mixture. Sprinkle with the remaining bacon.
Bake at 400 degrees F (200 degrees C) for 20 to 30 minutes, or until topping is lightly puffed and deep,
golden brown.
Makes 6 servings
1 pound ground beef
1 onion, chopped
1 green bell pepper, chopped
4 slices crisp cooked bacon, crumbled
1 1/2 cups pizza sauce
3 tomatoes, diced
4 ounces shredded Cheddar cheese
2 eggs
1 cup milk
1 tablespoon vegetable oil
1 cup all-purpose flour
1/4 teaspoon salt
4 slices crisp cooked bacon, crumbled
Preheat oven to 400 degrees F (200 degrees C).
In a large saucepan over medium high heat, saute the beef, onion and bell pepper until beef is browned. Stir in the 6 slices crumbled bacon and pizza sauce. Spoon mixture into an ungreased 9x13 inch pan. Sprinkle with tomatoes and top with the cheese.
In a separate bowl, beat the eggs slightly. Add the milk and oil and mix well, then add the flour and salt and
beat for 2 minutes at medium speed. Pour evenly over the meat mixture. Sprinkle with the remaining bacon.
Bake at 400 degrees F (200 degrees C) for 20 to 30 minutes, or until topping is lightly puffed and deep,
golden brown.
Makes 6 servings
Beef and Broccoli Pie
Beef and Broccoli Pie
1 double-crust pastry (Pillsbury All-ready)
1 pound ground beef
1/4 cup onion
2 tablespoons flour
3/4 teaspoon salt
1/2 teaspoon garlic salt
1 1/4 cups milk
1 package cream cheese -- 3 ounce
1 egg -- beaten
1 package frozen broccoli, chopped cooked and drain
4 ounces Swiss cheese -- sliced
.Prepare and roll out pastry. Line a 9-inch pie plate with half of the pastry. trim pastry even with rim of pie plate. In a skillet, brown the ground beef and onion until meat is browned and onion is tender; drain off fat. Stir in flour, salt, and garlic salt.
Add the 1 1/4 cups of milk and cream cheese. Cook, stirring constantly, until smooth and bubbly. Slowly add about 1 cup of the hot mixture into the beaten egg; return this to remaining hot mixture in skillet. Cook and stir over medium heat for 1 to 2 minutes more. Spoon the hot meat mixture into the pastry lined pie plate. Arrange cheese slices on top of meat mixture.
Cut slits in top crust and place on top of filling. Seal and flue edge. brush pastry with a little additional milk. To prevent over browning, cover edge of crust with foil. Bake at 350 degrees for 20 minutes. Remove foil and bake for 20 to 25 minutes more or until crust is golden brown. Let stand 10 minutes before serving.
1 double-crust pastry (Pillsbury All-ready)
1 pound ground beef
1/4 cup onion
2 tablespoons flour
3/4 teaspoon salt
1/2 teaspoon garlic salt
1 1/4 cups milk
1 package cream cheese -- 3 ounce
1 egg -- beaten
1 package frozen broccoli, chopped cooked and drain
4 ounces Swiss cheese -- sliced
.Prepare and roll out pastry. Line a 9-inch pie plate with half of the pastry. trim pastry even with rim of pie plate. In a skillet, brown the ground beef and onion until meat is browned and onion is tender; drain off fat. Stir in flour, salt, and garlic salt.
Add the 1 1/4 cups of milk and cream cheese. Cook, stirring constantly, until smooth and bubbly. Slowly add about 1 cup of the hot mixture into the beaten egg; return this to remaining hot mixture in skillet. Cook and stir over medium heat for 1 to 2 minutes more. Spoon the hot meat mixture into the pastry lined pie plate. Arrange cheese slices on top of meat mixture.
Cut slits in top crust and place on top of filling. Seal and flue edge. brush pastry with a little additional milk. To prevent over browning, cover edge of crust with foil. Bake at 350 degrees for 20 minutes. Remove foil and bake for 20 to 25 minutes more or until crust is golden brown. Let stand 10 minutes before serving.
Chicken-Flavored Rice Mix
Chicken-Flavored Rice Mix
Makes about 4 cups of mix
1 tsp salt
2 tsp dried parsley flakes
4 tbsp instant chicken bouillon
2 tsp dried tarragon
1/4 tsp white pepper
4 cups uncooked long grain rice
Combine first five ingredients; stir until evenly distributed.
Divide the uncooked rice into three 1-pint containers or zipper-lock bags and add 1/3 of the seasoning mix to each container. Label and store in a cool, dry place. Use within 6 to 8 months.
CHICKEN-FLAVORED RICE
Makes 4 to 6 servings
Mix 1 container (1 1/3 cups) Chicken-Flavored Rice Mix with 2 cups cold water and 1 Tbsp butter or margarine in a medium saucepan. Bring water to a boil over high heat. Cover and reduce the heat and cook for 15 to 25 minutes, until liquid is absorbed.
Makes about 4 cups of mix
1 tsp salt
2 tsp dried parsley flakes
4 tbsp instant chicken bouillon
2 tsp dried tarragon
1/4 tsp white pepper
4 cups uncooked long grain rice
Combine first five ingredients; stir until evenly distributed.
Divide the uncooked rice into three 1-pint containers or zipper-lock bags and add 1/3 of the seasoning mix to each container. Label and store in a cool, dry place. Use within 6 to 8 months.
CHICKEN-FLAVORED RICE
Makes 4 to 6 servings
Mix 1 container (1 1/3 cups) Chicken-Flavored Rice Mix with 2 cups cold water and 1 Tbsp butter or margarine in a medium saucepan. Bring water to a boil over high heat. Cover and reduce the heat and cook for 15 to 25 minutes, until liquid is absorbed.
~Corned Beef Casserole~
~Corned Beef Casserole~
Box of 7-min macaroni dinner
1 can cream of chicken soup
1 can corned beef
1 cup milk
1 chopped onion (if desired)
Cook the macaroni dinner, drain and add these other ingredients. Add the cheese in the dinner and put in oiled casserole. Sprinkle bread crumbs or crushed Wheaties over top and bake 1 hour at 375 degrees.
Box of 7-min macaroni dinner
1 can cream of chicken soup
1 can corned beef
1 cup milk
1 chopped onion (if desired)
Cook the macaroni dinner, drain and add these other ingredients. Add the cheese in the dinner and put in oiled casserole. Sprinkle bread crumbs or crushed Wheaties over top and bake 1 hour at 375 degrees.
Shipwreck Casserole
Shipwreck Casserole
Ingredients:
* salt and pepper
* paprika
* 1 cup chopped onion
* 3 medium potatoes sliced
* 1 1/4 pounds lean ground beef
* 1/2 cup uncooked long grain rice
* 1 cup chopped carrots
* 1 cup chopped celery
* 1 can tomato soup
* 1 cup boiling water
Preparation: Butter a 2 1/2 quart casserole.
Sprinkling each layer with salt, pepper, and paprika, layer the casserole with the onions, potatoes, ground beef, rice, carrots, and celery. Combine condensed soup with the boiling water and pour over casserole. Bake at 300° for 3 hours.
Serves 4.
Ingredients:
* salt and pepper
* paprika
* 1 cup chopped onion
* 3 medium potatoes sliced
* 1 1/4 pounds lean ground beef
* 1/2 cup uncooked long grain rice
* 1 cup chopped carrots
* 1 cup chopped celery
* 1 can tomato soup
* 1 cup boiling water
Preparation: Butter a 2 1/2 quart casserole.
Sprinkling each layer with salt, pepper, and paprika, layer the casserole with the onions, potatoes, ground beef, rice, carrots, and celery. Combine condensed soup with the boiling water and pour over casserole. Bake at 300° for 3 hours.
Serves 4.
SPINACH LASAGNE ROLLS
SPINACH LASAGNA ROLLS
10 lasagna noodles
3 egg whites
1/2 cup ricotta cheese
1/2 cup Parmesan cheese, grated
1/2 cup mozzarella cheese, shredded
3 pkgs (10 oz each) frozen spinach, thawed
3 medium onions, finely chopped
8 oz fresh mushrooms, finely chopped
2 tbsp canola oil
Basil, oregano (to taste)
1/2 cup dry white wine
Favorite pasta sauce (meatless/no veggies) (or one 28 oz jar marinara)
Cook lasagna noodles according to directions. Drain and rinse in cool water, then drain again. Set aside.
In large bowl, beat egg whites with fork till foamy. Stir in ricotta, Parmesan, and mozzarella cheeses until well coated. Set aside.
Drain and press spinach in a colander, squeezing out all excess moisture.
Saute onions and mushrooms in oil 5 minutes over medium high heat in a 12-inch pan. Add basil and oregano to taste. Add wine and cook, stirring until most of moisture has evaporated. Stir in spinach.
Combine spinach mixture with egg/cheese mixture and stir well. Set aside.
Prepare your favorite pasta sauce or heat jarred sauce.
Preheat oven to 350 degrees F.
Pat lasagna noodles dry. Lay pasta flat. Spread 1/2 cup spinach mixture over the length of each lasagna noodle. Roll up pasta and place in a (13x9-inch) pan, on its side so spiral pattern can be seen. Before baking, pour pasta sauce over and around each roll, for a light coating. Reserve remaining sauce. Cover pan with foil.
Bake 30-45 minutes until bubbling and cheese is melted in filling.
To serve, place a small amount of reserved heated sauce on plate and top with two lasagna rolls. Sprinkle lightly with grated Parmesan cheese, if desired.
10 lasagna noodles
3 egg whites
1/2 cup ricotta cheese
1/2 cup Parmesan cheese, grated
1/2 cup mozzarella cheese, shredded
3 pkgs (10 oz each) frozen spinach, thawed
3 medium onions, finely chopped
8 oz fresh mushrooms, finely chopped
2 tbsp canola oil
Basil, oregano (to taste)
1/2 cup dry white wine
Favorite pasta sauce (meatless/no veggies) (or one 28 oz jar marinara)
Cook lasagna noodles according to directions. Drain and rinse in cool water, then drain again. Set aside.
In large bowl, beat egg whites with fork till foamy. Stir in ricotta, Parmesan, and mozzarella cheeses until well coated. Set aside.
Drain and press spinach in a colander, squeezing out all excess moisture.
Saute onions and mushrooms in oil 5 minutes over medium high heat in a 12-inch pan. Add basil and oregano to taste. Add wine and cook, stirring until most of moisture has evaporated. Stir in spinach.
Combine spinach mixture with egg/cheese mixture and stir well. Set aside.
Prepare your favorite pasta sauce or heat jarred sauce.
Preheat oven to 350 degrees F.
Pat lasagna noodles dry. Lay pasta flat. Spread 1/2 cup spinach mixture over the length of each lasagna noodle. Roll up pasta and place in a (13x9-inch) pan, on its side so spiral pattern can be seen. Before baking, pour pasta sauce over and around each roll, for a light coating. Reserve remaining sauce. Cover pan with foil.
Bake 30-45 minutes until bubbling and cheese is melted in filling.
To serve, place a small amount of reserved heated sauce on plate and top with two lasagna rolls. Sprinkle lightly with grated Parmesan cheese, if desired.
Almost Vegan Lasagna
Almost Vegan Lasagna
Yield: 8 Servings
------------ --------- --------- ----FILLING- --------- --------- --------- ------
1 c Green lentils -- washed
2 tb Olive oil
1 lg Onion -- diced
1 md Carrot -- thinly sliced
1 1/2 c Mushrooms -- sliced
2 Cloves garlic -- chopped
2 c Tomatoes -- diced
2 tb Tomato paste
1 tb Parsley
1 t Oregano
1 t Marjoram
1 t Soy sauce
Salt & pepper to taste
------------ --------- --------- -----PASTA- --------- --------- --------- -------
Lasagna strips; enough for 3 -layers
------------ --------- --------- -BECHAMEL SAUCE------- --------- --------- ------
3 1/2 c Water
1/2 c Cashews
1 ts Salt
1/2 ts White pepper
1 Bay leaf
1 ds Nutmeg
------------ --------- --------- ------ROUX- --------- --------- --------- --------
1/4 c Vegetable oil
1/2 c All-purpose flour
------------ --------- --------- ----TOPPING- --------- --------- --------- ------
1 1/2 c Mozzarella style soy cheese -or Italian style Almond -cheese (optional)
Rinse lentils & cook for about 25 minutes until soft. Drain, reserving the stock.
Heat oil in a large skillet & saute onions for 3 minutes. Add carrots, garlic & mushrooms & continue to saute for 10 minutes, stirring occasionally to prevent burning. Add cooked lentils, tomatoes, tomato paste, herbs & soy sauce. Add a little of the reserved stock if mixture is too dry. Cover & cook for 20 minutes to ensure that the flavours are well blended.
Meanwhile cook enough lasagna strips to make 3 layers. Cook only till al dente.
BECHAMEL SAUCE: Combine the water, cashews, salt, pepper & nutmeg in the blender & blend till smooth. Make the roux by heating the oil in a pot & stirring in the flour when hot. Slowly add the cashew milk, add the bay leaf & bring to a gentle boil, stirring constantly. When boiling, reduce heat to very low & simmer for about 1 minute or until the sauce starts to thicken. Set aside. Remove bay leaf before using.
Oil a casserole dish. Put a layer of lasagna in the bottom & layer with the lentil mixture followed by the bechamel sauce. Repeat, ending with a layer of bechamel. Top with shredded soy cheese if desired. Bake at 350F for 35 minutes. Let stand for 10 minutes before serving.
Posted by Mark Satterly in Intercook
MM-RECIPES@IDISCOVER.NET
From: Wendy Lockman
Yield: 8 Servings
------------ --------- --------- ----FILLING- --------- --------- --------- ------
1 c Green lentils -- washed
2 tb Olive oil
1 lg Onion -- diced
1 md Carrot -- thinly sliced
1 1/2 c Mushrooms -- sliced
2 Cloves garlic -- chopped
2 c Tomatoes -- diced
2 tb Tomato paste
1 tb Parsley
1 t Oregano
1 t Marjoram
1 t Soy sauce
Salt & pepper to taste
------------ --------- --------- -----PASTA- --------- --------- --------- -------
Lasagna strips; enough for 3 -layers
------------ --------- --------- -BECHAMEL SAUCE------- --------- --------- ------
3 1/2 c Water
1/2 c Cashews
1 ts Salt
1/2 ts White pepper
1 Bay leaf
1 ds Nutmeg
------------ --------- --------- ------ROUX- --------- --------- --------- --------
1/4 c Vegetable oil
1/2 c All-purpose flour
------------ --------- --------- ----TOPPING- --------- --------- --------- ------
1 1/2 c Mozzarella style soy cheese -or Italian style Almond -cheese (optional)
Rinse lentils & cook for about 25 minutes until soft. Drain, reserving the stock.
Heat oil in a large skillet & saute onions for 3 minutes. Add carrots, garlic & mushrooms & continue to saute for 10 minutes, stirring occasionally to prevent burning. Add cooked lentils, tomatoes, tomato paste, herbs & soy sauce. Add a little of the reserved stock if mixture is too dry. Cover & cook for 20 minutes to ensure that the flavours are well blended.
Meanwhile cook enough lasagna strips to make 3 layers. Cook only till al dente.
BECHAMEL SAUCE: Combine the water, cashews, salt, pepper & nutmeg in the blender & blend till smooth. Make the roux by heating the oil in a pot & stirring in the flour when hot. Slowly add the cashew milk, add the bay leaf & bring to a gentle boil, stirring constantly. When boiling, reduce heat to very low & simmer for about 1 minute or until the sauce starts to thicken. Set aside. Remove bay leaf before using.
Oil a casserole dish. Put a layer of lasagna in the bottom & layer with the lentil mixture followed by the bechamel sauce. Repeat, ending with a layer of bechamel. Top with shredded soy cheese if desired. Bake at 350F for 35 minutes. Let stand for 10 minutes before serving.
Posted by Mark Satterly in Intercook
MM-RECIPES@IDISCOVER.NET
From: Wendy Lockman
Rice Pudding w/Caramel Apples
Rice Pudding w/Caramel Apples
The slight spiciness of Gala apples and the decadence of homemade caramel sauce pair nicely with a creamy and not-too-sweet vanilla rice pudding. Fuji apples would be another good choice for this dessert.
Makes 6
Ingredients
3 cups water
1/4 teaspoon salt
1/2 cup arborio rice or medium-grain white rice
4 cups whole milk
1/3 cup sugar
2 teaspoons vanilla extract
Caramel apples
2 medium Gala or Fuji apples (13 to 14 ounces total)
1/4 cup sugar
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter, room temperature
1/2 cup apple cider
Pinch of salt
1/2 cup heavy whipping cream
Whipped cream (for topping; optional)
Preparation
PUDDING- Bring 3 cups water and 1/4 teaspoon salt to boil in heavy large saucepan. Add rice and boil 10 minutes. Drain rice; discard cooking water. Rinse saucepan. Combine milk and sugar in same saucepan; bring to boil over medium-high heat, stirring until sugar dissolves. Add rice; reduce heat to medium and simmer until rice is very tender, most of milk is absorbed, and pudding is thickened but still creamy and reduced to scant 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Stir in vanilla extract. Transfer rice pudding to medium bowl. Press plastic wrap onto surface of pudding; let pudding cool to room temperature. Refrigerate until cold. DO AHEAD Can be made 2 days ahead. Keep refrigerated.
CARAMEL APPLES- Peel apples; quarter through stem end and remove core. Cut each apple quarter into 4 slices, then cut slices crosswise into thirds. Combine sugar and lemon juice in medium nonstick skillet. Stir over medium-high heat until sugar dissolves and syrup is medium amber color, occasionally swirling skillet, 3 to 4 minutes. Remove from heat; add butter to skillet and swirl until melted (mixture may bubble vigorously). Return skillet to medium heat; add cider and pinch of salt and bring to boil. Add apples and simmer until tender, stirring often, about 6 minutes. Add 1/2 cup whipping cream and boil until sauce thickens slightly, about 2 minutes. Transfer apples with caramel sauce to heatproof bowl. Cool caramel apples until lukewarm or room temperature. DO AHEAD Caramel apples can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until just warm before using.
Divide half of caramel apples among 6 Martini glasses or lowball glasses. Top each with rice pudding, dividing equally. Top with remaining caramel apples, dividing equally. Garnish each with dollop of whipped cream, if desired, and serve.
The slight spiciness of Gala apples and the decadence of homemade caramel sauce pair nicely with a creamy and not-too-sweet vanilla rice pudding. Fuji apples would be another good choice for this dessert.
Makes 6
Ingredients
3 cups water
1/4 teaspoon salt
1/2 cup arborio rice or medium-grain white rice
4 cups whole milk
1/3 cup sugar
2 teaspoons vanilla extract
Caramel apples
2 medium Gala or Fuji apples (13 to 14 ounces total)
1/4 cup sugar
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter, room temperature
1/2 cup apple cider
Pinch of salt
1/2 cup heavy whipping cream
Whipped cream (for topping; optional)
Preparation
PUDDING- Bring 3 cups water and 1/4 teaspoon salt to boil in heavy large saucepan. Add rice and boil 10 minutes. Drain rice; discard cooking water. Rinse saucepan. Combine milk and sugar in same saucepan; bring to boil over medium-high heat, stirring until sugar dissolves. Add rice; reduce heat to medium and simmer until rice is very tender, most of milk is absorbed, and pudding is thickened but still creamy and reduced to scant 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Stir in vanilla extract. Transfer rice pudding to medium bowl. Press plastic wrap onto surface of pudding; let pudding cool to room temperature. Refrigerate until cold. DO AHEAD Can be made 2 days ahead. Keep refrigerated.
CARAMEL APPLES- Peel apples; quarter through stem end and remove core. Cut each apple quarter into 4 slices, then cut slices crosswise into thirds. Combine sugar and lemon juice in medium nonstick skillet. Stir over medium-high heat until sugar dissolves and syrup is medium amber color, occasionally swirling skillet, 3 to 4 minutes. Remove from heat; add butter to skillet and swirl until melted (mixture may bubble vigorously). Return skillet to medium heat; add cider and pinch of salt and bring to boil. Add apples and simmer until tender, stirring often, about 6 minutes. Add 1/2 cup whipping cream and boil until sauce thickens slightly, about 2 minutes. Transfer apples with caramel sauce to heatproof bowl. Cool caramel apples until lukewarm or room temperature. DO AHEAD Caramel apples can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until just warm before using.
Divide half of caramel apples among 6 Martini glasses or lowball glasses. Top each with rice pudding, dividing equally. Top with remaining caramel apples, dividing equally. Garnish each with dollop of whipped cream, if desired, and serve.
Wednesday, August 10, 2011
Chocolate Peanut Butter S'more Fondue
Chocolate Peanut Butter S'more Fondue
1/2 cup milk
1 (11-ounce) package or 1 2/3 cups NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels
1 (7-ounce) jar marshmallow creme
1 cup graham cracker crumbs
8 Granny Smith apples, cored and sliced
Heat milk in medium, heavy-duty saucepan over medium-high heat just until hot (Do Not Boil). Reduce heat to low. Add morsels; stir until smooth. Whisk in marshmallow creme until smooth. Remove from heat.
Pour chocolate mixture into fondue pot or serving bowl. Place graham cracker crumbs in separate serving bowl. To serve, dip apple slices into warm chocolate mixture, then dip into graham cracker crumbs.
Makes 3 cups.
Note: 1 (11.5 to 12-ounce) package NESTLÉ TOLL HOUSE Milk Chocolate Morsels or Semi-Sweet Chocolate Morsels may be used in place of Peanut Butter & Milk Chocolate Morsels.
1/2 cup milk
1 (11-ounce) package or 1 2/3 cups NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels
1 (7-ounce) jar marshmallow creme
1 cup graham cracker crumbs
8 Granny Smith apples, cored and sliced
Heat milk in medium, heavy-duty saucepan over medium-high heat just until hot (Do Not Boil). Reduce heat to low. Add morsels; stir until smooth. Whisk in marshmallow creme until smooth. Remove from heat.
Pour chocolate mixture into fondue pot or serving bowl. Place graham cracker crumbs in separate serving bowl. To serve, dip apple slices into warm chocolate mixture, then dip into graham cracker crumbs.
Makes 3 cups.
Note: 1 (11.5 to 12-ounce) package NESTLÉ TOLL HOUSE Milk Chocolate Morsels or Semi-Sweet Chocolate Morsels may be used in place of Peanut Butter & Milk Chocolate Morsels.
Orange-Cinnamon Chicken
Orange-Cinnamon Chicken
"The flavors of orange with the surprise ingredient of cinnamon combine with chicken browned in butter to make a sumptuous yet simple dish.
Ingredients
1 1/2 tablespoons butter
4 skinless, boneless chicken breast halves
1 tablespoon all-purpose flour
salt to taste
1 teaspoon ground cinnamon
1/2 cup orange juice
1/2 orange, sliced
Directions: Preheat an oven to 375 degrees F (190 degrees C).
Melt the butter in a skillet over medium-high heat. Cook the chicken on both sides in the hot butter until golden brown on both sides, about 10 minutes; place the chicken into a shallow baking dish.
Stir the flour, cinnamon, and orange juice into the skillet. Bring to boil, and cook until thickened. Season with salt to taste, then pour over the chicken breasts in the baking dish. Cover the chicken breasts with orange slices.
Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant- read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Source: AllRecipes.com
"The flavors of orange with the surprise ingredient of cinnamon combine with chicken browned in butter to make a sumptuous yet simple dish.
Ingredients
1 1/2 tablespoons butter
4 skinless, boneless chicken breast halves
1 tablespoon all-purpose flour
salt to taste
1 teaspoon ground cinnamon
1/2 cup orange juice
1/2 orange, sliced
Directions: Preheat an oven to 375 degrees F (190 degrees C).
Melt the butter in a skillet over medium-high heat. Cook the chicken on both sides in the hot butter until golden brown on both sides, about 10 minutes; place the chicken into a shallow baking dish.
Stir the flour, cinnamon, and orange juice into the skillet. Bring to boil, and cook until thickened. Season with salt to taste, then pour over the chicken breasts in the baking dish. Cover the chicken breasts with orange slices.
Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant- read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Source: AllRecipes.com
ORANGE SPLASH SWISS CHARD SALAD
I served this along with the orange-cinnamon chicken....lots of orange going on! This was really yummy. I couldn't find any Swiss chard so I used fresh spinach...delicious! I will definitely try this again when Swiss chard is in season and available. enjoy hugs, peg
ORANGE SPLASH SWISS CHARD SALAD
Makes 6 servings of Swiss chard.
1 orange, zested, juiced
3 tbsp vegetable oil
2 tbsp raspberry vinegar
2 tsp honey
1/2 tsp each Dijon mustard and chopped garlic
1/4 cup each dried cranberries, shredded carrots, sliced onions and chopped walnuts
8 oz rainbow Swiss chard, trimmed, sliced
2 pears, cored, thinly sliced
1/4 cup shaved Parmesan cheese
IN BOWL, whisk together 1/4 cup orange juice, 1 tsp orange zest, oil, vinegar, honey, mustard and garlic. Season with salt and pepper, if desired. In bowl, toss 1/2 dressing with Swiss chard, cranberries, carrots, onions and walnuts.
ARRANGE pears on platter. Top with salad and cheese. SERVE with remaining dressing...
Recipe source: Mom’s Menu Plan yahoo group, submitted by Russie.
PEG’S NOTE: I couldn’t find any Swiss chard so I used fresh spinach instead. I will definitely try this again when Swiss chard is available.
ORANGE SPLASH SWISS CHARD SALAD
Makes 6 servings of Swiss chard.
1 orange, zested, juiced
3 tbsp vegetable oil
2 tbsp raspberry vinegar
2 tsp honey
1/2 tsp each Dijon mustard and chopped garlic
1/4 cup each dried cranberries, shredded carrots, sliced onions and chopped walnuts
8 oz rainbow Swiss chard, trimmed, sliced
2 pears, cored, thinly sliced
1/4 cup shaved Parmesan cheese
IN BOWL, whisk together 1/4 cup orange juice, 1 tsp orange zest, oil, vinegar, honey, mustard and garlic. Season with salt and pepper, if desired. In bowl, toss 1/2 dressing with Swiss chard, cranberries, carrots, onions and walnuts.
ARRANGE pears on platter. Top with salad and cheese. SERVE with remaining dressing...
Recipe source: Mom’s Menu Plan yahoo group, submitted by Russie.
PEG’S NOTE: I couldn’t find any Swiss chard so I used fresh spinach instead. I will definitely try this again when Swiss chard is available.
Lunch Box Sour Cream Cookies
Lunch Box Sour Cream Cookies
Lunch box cookies are butter sour cream cookies topped with cinnamon sugar and pecan halves.
Cook Time: 10 minutes
a.. 3/4 cup butter
b.. 1 1/2 cups sugar
c.. 1 egg
d.. 1/2 cup sour cream
e.. 1 teaspoon vanilla
f.. 3 cups sifted all-purpose flour
g.. 1/2 teaspoon salt
h.. 1/2 teaspoon baking soda
i.. 1 teaspoon baking powder
j.. 1/2 cup sugar or cinnamon sugar
k.. pecan halves
Cream butter and sugar until light and smooth. Add egg; beat until fluffy. Stir in sour cream and vanilla. Sift together the flour, salt, baking soda, and baking powder. Stir sifted dry ingredients into the creamed mixture. Chill for 1 to 2 hours.
Place small balls of dough onto greased baking sheet. Grease bottom of a glass then dip in sugar or cinnamon sugar. Press each ball of cookie dough into a thin circle with sugared bottom of glass. Press a pecan half into the top of each cookie. Bake at 350° for 8 to 10 minutes, or until lightly browned. Remove to racks to cool.
Makes about 5 dozen cookies.
Amanda
Lunch box cookies are butter sour cream cookies topped with cinnamon sugar and pecan halves.
Cook Time: 10 minutes
a.. 3/4 cup butter
b.. 1 1/2 cups sugar
c.. 1 egg
d.. 1/2 cup sour cream
e.. 1 teaspoon vanilla
f.. 3 cups sifted all-purpose flour
g.. 1/2 teaspoon salt
h.. 1/2 teaspoon baking soda
i.. 1 teaspoon baking powder
j.. 1/2 cup sugar or cinnamon sugar
k.. pecan halves
Cream butter and sugar until light and smooth. Add egg; beat until fluffy. Stir in sour cream and vanilla. Sift together the flour, salt, baking soda, and baking powder. Stir sifted dry ingredients into the creamed mixture. Chill for 1 to 2 hours.
Place small balls of dough onto greased baking sheet. Grease bottom of a glass then dip in sugar or cinnamon sugar. Press each ball of cookie dough into a thin circle with sugared bottom of glass. Press a pecan half into the top of each cookie. Bake at 350° for 8 to 10 minutes, or until lightly browned. Remove to racks to cool.
Makes about 5 dozen cookies.
Amanda
TEX MEX CHICKEN & RICE CASSEROLE
TEX MEX CHICKEN & RICE CASSEROLE
http://www.recipegirl.com/
1 cup chopped onion
2 Tbs butter or margarine
8 oz package chicken-flavored rice mix with vermicelli
1 cup long grain white rice
28 oz chicken broth (two 14oz. cans)
2 ½ cups water
4 cups cooked, chopped chicken breasts
4 medium tomatoes, chopped
4 oz can drained, diced green chilies
2 tsp dried basil, crushed
1 Tbs chili powder
¼ tsp ground cumin
¼ tsp pepper
1 cup shredded cheddar cheese
1. In 3 quart saucepan cook onion in hot margarine until tender. Stir in rice mix, seasoning packet and uncooked white rice. Cook and stir for 2 minutes more. Stir in broth and water. Bring to a boil; reduce heat. Cover; simmer 20 minutes (liquid will not be fully absorbed).
2. Preheat oven to 425 degrees F.
3. Transfer the mixture to a very large mixing bowl; stir in chicken, tomatoes, chilies, basil, chili powder, cumin and pepper.
4. Pour mixture into a 3-quart casserole dish. Bake, covered, for 20 minutes. Uncover, sprinkle with cheese, and bake for 5 more minutes. Serve hot.
Servings: 8
http://www.recipegirl.com/
1 cup chopped onion
2 Tbs butter or margarine
8 oz package chicken-flavored rice mix with vermicelli
1 cup long grain white rice
28 oz chicken broth (two 14oz. cans)
2 ½ cups water
4 cups cooked, chopped chicken breasts
4 medium tomatoes, chopped
4 oz can drained, diced green chilies
2 tsp dried basil, crushed
1 Tbs chili powder
¼ tsp ground cumin
¼ tsp pepper
1 cup shredded cheddar cheese
1. In 3 quart saucepan cook onion in hot margarine until tender. Stir in rice mix, seasoning packet and uncooked white rice. Cook and stir for 2 minutes more. Stir in broth and water. Bring to a boil; reduce heat. Cover; simmer 20 minutes (liquid will not be fully absorbed).
2. Preheat oven to 425 degrees F.
3. Transfer the mixture to a very large mixing bowl; stir in chicken, tomatoes, chilies, basil, chili powder, cumin and pepper.
4. Pour mixture into a 3-quart casserole dish. Bake, covered, for 20 minutes. Uncover, sprinkle with cheese, and bake for 5 more minutes. Serve hot.
Servings: 8
American Lasagna
Since school is back in this is a good meal to keep prepared and in the freezer for when you are just to busy to cook.
American Lasagna (usda)
2 1/4 lb Lean ground beef
1/3 c Instant minced onion
3/4 ts Garlic powder
4 ts Salt
3/8 ts Red pepper -- crushed
1 tb Oregano
3 tb Parsley flakes
18 oz Tomato paste -- 3 (6-oz) Cans
24 oz Tomato sauce -- 3 (8-oz) Cans
2 1/4 c Hot water
3 lg Eggs -- beaten
3 lb Cream style cottage cheese
1 lb Lasagna noodles -- cooked, (18 noodles)
12 oz Processed cheddar cheese -- Shredded
3/4 c Parmesan cheese
Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.
Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing.
Crumble beef; cook until lightly browned. Stir in onion. Cook until onion is tender. Drain off fat. Stir in seasonings, tomato paste, tomato sauce, and water. Simmer for 5 minutes, stirring occasionally.
In another bowl, blend eggs with cottage cheese.
In each pan, spread a layer of meat mixture (about 3/4 cup). Add a layer each of noodles (2 1/4), meat mixture (about 3/4 cup), cottage cheese mixture (about 3/4 cup), processed cheese (1/3 cup), and
Parmesan cheese (1 1/2 tablespoons) . Repeat layers until all ingredients are used. Pack food tightly to avoid air pockets.
TO SERVE WITHOUT FREEZING: Preheat oven to 400B0 F. (hot). Bake 30 minutes or until sauce bubbles at edges.
TO FREEZE: Cool for 30 minutes at room temperature. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze for 10-12 hours before removing packages from the pans.
TO HEAT FROZEN LASAGNA: Preheat oven to 400B0 F. (hot). Remove freezer wrap. Place food in baking pan. Bake 1 1/4 hours or until sauce bubbles at edges and center is hot.
VARIATION: Italian Lasagna -- Use ricotta cheese in place of cottage cheese and mozzarella cheese in place of processed cheddar cheese.
NOTES : This recipe is for 24 servings (about 2 1/2 by 4 inches).
Directions are given for dividing the prepared food into four parts of six servings each. One part may be completely cooked and served at the time of preparation. The remaining parts may be frozen.
"Freezing Combination Main Dishes" by Meredith Robinson and Lois Fulton (Consumer and Food Economics Institute, Agriculture Research Service) USDA Home and Garden Bulletin No. 40, 1973
American Lasagna (usda)
2 1/4 lb Lean ground beef
1/3 c Instant minced onion
3/4 ts Garlic powder
4 ts Salt
3/8 ts Red pepper -- crushed
1 tb Oregano
3 tb Parsley flakes
18 oz Tomato paste -- 3 (6-oz) Cans
24 oz Tomato sauce -- 3 (8-oz) Cans
2 1/4 c Hot water
3 lg Eggs -- beaten
3 lb Cream style cottage cheese
1 lb Lasagna noodles -- cooked, (18 noodles)
12 oz Processed cheddar cheese -- Shredded
3/4 c Parmesan cheese
Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.
Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing.
Crumble beef; cook until lightly browned. Stir in onion. Cook until onion is tender. Drain off fat. Stir in seasonings, tomato paste, tomato sauce, and water. Simmer for 5 minutes, stirring occasionally.
In another bowl, blend eggs with cottage cheese.
In each pan, spread a layer of meat mixture (about 3/4 cup). Add a layer each of noodles (2 1/4), meat mixture (about 3/4 cup), cottage cheese mixture (about 3/4 cup), processed cheese (1/3 cup), and
Parmesan cheese (1 1/2 tablespoons) . Repeat layers until all ingredients are used. Pack food tightly to avoid air pockets.
TO SERVE WITHOUT FREEZING: Preheat oven to 400B0 F. (hot). Bake 30 minutes or until sauce bubbles at edges.
TO FREEZE: Cool for 30 minutes at room temperature. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze for 10-12 hours before removing packages from the pans.
TO HEAT FROZEN LASAGNA: Preheat oven to 400B0 F. (hot). Remove freezer wrap. Place food in baking pan. Bake 1 1/4 hours or until sauce bubbles at edges and center is hot.
VARIATION: Italian Lasagna -- Use ricotta cheese in place of cottage cheese and mozzarella cheese in place of processed cheddar cheese.
NOTES : This recipe is for 24 servings (about 2 1/2 by 4 inches).
Directions are given for dividing the prepared food into four parts of six servings each. One part may be completely cooked and served at the time of preparation. The remaining parts may be frozen.
"Freezing Combination Main Dishes" by Meredith Robinson and Lois Fulton (Consumer and Food Economics Institute, Agriculture Research Service) USDA Home and Garden Bulletin No. 40, 1973
Artichokes, Asparagus, and Watercress Salad with Cumin Vinaigrette
Artichokes, Asparagus, and Watercress Salad with Cumin Vinaigrette
Courtesy Ingrid Hoffman
For the vinaigrette:
2 tablespoons apple cider vinegar
1/2 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
For the salad:
1 bunch asparagus, ends trimmed
1 cup fresh flat-leaf parsley, chopped
1 (12-ounce) can artichoke hearts in water, drained and halved
1 tomato, cored and chopped
1 bunch watercress, tough stems removed
Directions
To prepare the dressing: In a small bowl, combine the vinegar mustard, cumin, and sugar; season with salt and pepper. Whisk to blend. While whisking, slowly drizzle in the olive oil, mixing until the vinaigrette is emulsified. Set aside.
To prepare the salad: Fill a medium bowl with 2 cups of ice cubes and cover with cold water. Bring a pot of salted water to a boil over medium-high heat. Add the asparagus and blanch until tender but not mushy, about 3 minutes. Drain the asparagus in a colander and transfer to the ice water bath to stop the cooking. Drain again and place on a paper towel-lined plate to dry. Cut the asparagus stalks into thirds.
In a large mixing bowl, combine the blanched asparagus, parsley, artichokes, tomatoes, and watercress. Whisk the vinaigrette to combine and pour over the salad. Toss to coat and serve.
Courtesy Ingrid Hoffman
For the vinaigrette:
2 tablespoons apple cider vinegar
1/2 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
For the salad:
1 bunch asparagus, ends trimmed
1 cup fresh flat-leaf parsley, chopped
1 (12-ounce) can artichoke hearts in water, drained and halved
1 tomato, cored and chopped
1 bunch watercress, tough stems removed
Directions
To prepare the dressing: In a small bowl, combine the vinegar mustard, cumin, and sugar; season with salt and pepper. Whisk to blend. While whisking, slowly drizzle in the olive oil, mixing until the vinaigrette is emulsified. Set aside.
To prepare the salad: Fill a medium bowl with 2 cups of ice cubes and cover with cold water. Bring a pot of salted water to a boil over medium-high heat. Add the asparagus and blanch until tender but not mushy, about 3 minutes. Drain the asparagus in a colander and transfer to the ice water bath to stop the cooking. Drain again and place on a paper towel-lined plate to dry. Cut the asparagus stalks into thirds.
In a large mixing bowl, combine the blanched asparagus, parsley, artichokes, tomatoes, and watercress. Whisk the vinaigrette to combine and pour over the salad. Toss to coat and serve.
Almond Cherry Dainties
Almond Cherry Dainties
1 1/2 c. powdered sugar, sifted
1 whole egg
1 tsp almond flavoring
1 c. butter, softened
1 tsp vanilla
2 1/2 c. flour, sifted
1 tsp salt
1 c. chopped nuts
1 tsp baking soda
1 tsp cream of tartar
1 jar (10 oz.) maraschino cherries, chopped
purchased or homemade pink frosting
Combine powdered sugar, egg, almond flavoring, butter and vanilla.
Beat very well. Add flour, salt, nuts, baking soda, cream of tartar and chopped cherries. Chill 1 hour (covered) or overnight.
Drop on cookie sheet and bake at 350 degrees for 10 minutes or until light-brown. Cool and frost with pink frosting.
1 1/2 c. powdered sugar, sifted
1 whole egg
1 tsp almond flavoring
1 c. butter, softened
1 tsp vanilla
2 1/2 c. flour, sifted
1 tsp salt
1 c. chopped nuts
1 tsp baking soda
1 tsp cream of tartar
1 jar (10 oz.) maraschino cherries, chopped
purchased or homemade pink frosting
Combine powdered sugar, egg, almond flavoring, butter and vanilla.
Beat very well. Add flour, salt, nuts, baking soda, cream of tartar and chopped cherries. Chill 1 hour (covered) or overnight.
Drop on cookie sheet and bake at 350 degrees for 10 minutes or until light-brown. Cool and frost with pink frosting.
Apple Butter Scotch Cake
Please excuse the way this recipe is written, I know I should rewrite it but, well I didn't. ;)
Apple Butter Scotch Cake
1 box yellow cake mix
1 box instant butter scotch pudding
In a bowl, mix together dry ingredients, sit aside.
In another bowl, combine
1/3 cup water
2 eggs.
Mix together wet & dry bowls. pour into a greased, 9 by 13 inch cake pan.
3 peeled & sliced apples
Put over the top of batter.
Take
2 tablespoons sugar
1 tablespoon cinnamon
1/2 cup butter scotch chips
1/2 cup nuts.
Mix together & sprinkle over apples.
Bake at 350 for 40 to 45 minutes.
Apple Butter Scotch Cake
1 box yellow cake mix
1 box instant butter scotch pudding
In a bowl, mix together dry ingredients, sit aside.
In another bowl, combine
1/3 cup water
2 eggs.
Mix together wet & dry bowls. pour into a greased, 9 by 13 inch cake pan.
3 peeled & sliced apples
Put over the top of batter.
Take
2 tablespoons sugar
1 tablespoon cinnamon
1/2 cup butter scotch chips
1/2 cup nuts.
Mix together & sprinkle over apples.
Bake at 350 for 40 to 45 minutes.
Ana's Grilled Garlic Shrimp over Coconut Rice with Mango Cucumber Salad and Guava Dressing
Ana's Grilled Garlic Shrimp over Coconut Rice with Mango Cucumber Salad and Guava Dressing
Recipe courtesy Ana Gachero, Oakland, CA
6 servings
Coconut Rice:
* 3 cups long grain rice
* 2 cups coconut milk
* 2 cups water
* 1 teaspoon coconut oil
* 1 teaspoon salt
Marinated Garlic Shrimp:
* 2 pounds shrimp, raw
* 1 teaspoon salt
* 1 teaspoon black or white pepper
* 1 teaspoon balsamic vinegar
* 2 fresh oranges, squeezed
* 6 cloves garlic 3 pressed and 3 chopped
* 6 skewers
Mango Cucumber Salad with Guava Dressing
* 1/2 cup guava jelly
* 3 tablespoons any dark vinegar
* 1 teaspoon lemon juice
* 4 fresh cucumbers, cut into chunks
* 1 tomato,diced
* 1 clove garlic, sliced
* 4 fresh mangoes, peeled and sliced
* Pinch black pepper
* 1/2 cup chopped scallions
Coconut Rice:
Directions
Combine all ingredients in a saucepan . Bring to a boil over high heat, cover tightly, reduce heat to very low, and simmer for 20 minutes. Fluff rice when cooked.
Marinated Garlic Shrimp:
Clean and rinse shrimp in cold water.
Place in a glass bowl. Add salt, pepper, vinegar, orange juice, and pressed garlic. Cover and let marinate for 20 minutes.
Drain marinade from shrimp, add chopped garlic, and arrange shrimp on skewers. Grill until cooked, about 1 1/2 to 2 minutes on each side.
Salad with Guava Dressing:
In a glass bowl whisk jelly, vinegar, and lemon juice. Fold in cucumber, tomato, and garlic. Add mango, pepper, and scallions to mixture. Toss gently and keep chilled until served.
Recipe courtesy Ana Gachero, Oakland, CA
6 servings
Coconut Rice:
* 3 cups long grain rice
* 2 cups coconut milk
* 2 cups water
* 1 teaspoon coconut oil
* 1 teaspoon salt
Marinated Garlic Shrimp:
* 2 pounds shrimp, raw
* 1 teaspoon salt
* 1 teaspoon black or white pepper
* 1 teaspoon balsamic vinegar
* 2 fresh oranges, squeezed
* 6 cloves garlic 3 pressed and 3 chopped
* 6 skewers
Mango Cucumber Salad with Guava Dressing
* 1/2 cup guava jelly
* 3 tablespoons any dark vinegar
* 1 teaspoon lemon juice
* 4 fresh cucumbers, cut into chunks
* 1 tomato,diced
* 1 clove garlic, sliced
* 4 fresh mangoes, peeled and sliced
* Pinch black pepper
* 1/2 cup chopped scallions
Coconut Rice:
Directions
Combine all ingredients in a saucepan . Bring to a boil over high heat, cover tightly, reduce heat to very low, and simmer for 20 minutes. Fluff rice when cooked.
Marinated Garlic Shrimp:
Clean and rinse shrimp in cold water.
Place in a glass bowl. Add salt, pepper, vinegar, orange juice, and pressed garlic. Cover and let marinate for 20 minutes.
Drain marinade from shrimp, add chopped garlic, and arrange shrimp on skewers. Grill until cooked, about 1 1/2 to 2 minutes on each side.
Salad with Guava Dressing:
In a glass bowl whisk jelly, vinegar, and lemon juice. Fold in cucumber, tomato, and garlic. Add mango, pepper, and scallions to mixture. Toss gently and keep chilled until served.
Tuesday, August 9, 2011
Black Bottom Cheesecake
Black Bottom Cheesecake
Crust:
1 3/4 cups crushed creme-filled chocolate cookies
2 tablespoons butter or margarine, melted
Filling:
3 bars NESTLÉ® TOLL HOUSE® Premier White Baking Bars, broken into pieces
3 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
1 (2-ounce) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, grated
For Crust: Preheat oven to 350°F (175°C).
Toss cookie crumbs and butter together in medium bowl. Press onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes.
For Filling: Microwave white baking bars in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth; cool to room temperature.
Beat cream cheese, sugar and vanilla extract in large mixer bowl until smooth. Beat in eggs. Gradually beat in melted white baking bars. Spread over chocolate crust.
Bake for 40 to 50 minutes or until edges are set but center still moves slightly. Cool in pan on wire rack; refrigerate until firm.
Sprinkle grated semi-sweet chocolate over cheesecake before serving.
Makes 14 servings.
Crust:
1 3/4 cups crushed creme-filled chocolate cookies
2 tablespoons butter or margarine, melted
Filling:
3 bars NESTLÉ® TOLL HOUSE® Premier White Baking Bars, broken into pieces
3 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
1 (2-ounce) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, grated
For Crust: Preheat oven to 350°F (175°C).
Toss cookie crumbs and butter together in medium bowl. Press onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes.
For Filling: Microwave white baking bars in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth; cool to room temperature.
Beat cream cheese, sugar and vanilla extract in large mixer bowl until smooth. Beat in eggs. Gradually beat in melted white baking bars. Spread over chocolate crust.
Bake for 40 to 50 minutes or until edges are set but center still moves slightly. Cool in pan on wire rack; refrigerate until firm.
Sprinkle grated semi-sweet chocolate over cheesecake before serving.
Makes 14 servings.
Master Mix
Master Mix
1/3 c Baking powder
1 1/2 tb Salt
1/4 c Sugar
1 ts Cream of tartar
9 c All-purpose flour, enriched
1 1/4 c Oil
Sift baking powder, salt, sugar, and cream of tartar into flour.
Sift together twice into a large mixing bowl.
Slowly add oil, cutting in with pastry blender until mix is consistency of cornmeal.
Store in tightly covered container at room temperature or in refrigerator.
This mix will keep for 6 weeks.
To measure Master Mix, pile it lightly into a cup and level with a spatula. 12 servings
Chris in NM
This mix can be used with:
Apple Cake
2 1/3 cups Mix
1 cup brown Sugar
1 teaspoon Cinnamon
1/2 teaspoon Cloves
2 Eggs
2 cups chopped Apples
1/2 cup Raisins
1/2 cup chopped Nuts
Add sugar, spices and eggs to the Mix. Beat one minute. Add apples. Beat two minutes. Stir in raisins and nuts. Pour into greased pan. Bake in a moderate oven (375 degrees) about 35 minutes. If a more moist cake is desired, add 1/3 cup milk for the family size recipe and 2 tablespoons milk for the small size recipe. Yield 6x8 pan
Chris in NM
1/3 c Baking powder
1 1/2 tb Salt
1/4 c Sugar
1 ts Cream of tartar
9 c All-purpose flour, enriched
1 1/4 c Oil
Sift baking powder, salt, sugar, and cream of tartar into flour.
Sift together twice into a large mixing bowl.
Slowly add oil, cutting in with pastry blender until mix is consistency of cornmeal.
Store in tightly covered container at room temperature or in refrigerator.
This mix will keep for 6 weeks.
To measure Master Mix, pile it lightly into a cup and level with a spatula. 12 servings
Chris in NM
This mix can be used with:
Apple Cake
2 1/3 cups Mix
1 cup brown Sugar
1 teaspoon Cinnamon
1/2 teaspoon Cloves
2 Eggs
2 cups chopped Apples
1/2 cup Raisins
1/2 cup chopped Nuts
Add sugar, spices and eggs to the Mix. Beat one minute. Add apples. Beat two minutes. Stir in raisins and nuts. Pour into greased pan. Bake in a moderate oven (375 degrees) about 35 minutes. If a more moist cake is desired, add 1/3 cup milk for the family size recipe and 2 tablespoons milk for the small size recipe. Yield 6x8 pan
Chris in NM
Crockpot Old Mexico Chili
Crockpot Old Mexico Chili
1 1/2 pounds beef stew meat, cubed
1 medium onion, chopped
1 6 ounce can tomato paste
1 8 ounce can tomato sauce
1 can kidney beans
1 to 2 tablespoons chili powder
1/2 to 1 teaspoon Tabasco or hot sauce
Place all ingredients in crockpot.
Mix well and cover.
Cook 8 to 10 hours on low or on high for 4 to 5 hours.
Serves 4.
1 1/2 pounds beef stew meat, cubed
1 medium onion, chopped
1 6 ounce can tomato paste
1 8 ounce can tomato sauce
1 can kidney beans
1 to 2 tablespoons chili powder
1/2 to 1 teaspoon Tabasco or hot sauce
Place all ingredients in crockpot.
Mix well and cover.
Cook 8 to 10 hours on low or on high for 4 to 5 hours.
Serves 4.
Okra Patties
Okra Patties
This isn't really a recipe, but it looks good.
Take a pound of okra and wash it.
Cut off the ends and boil for 5 minutes.
Rinse and cool.
Take your kitchen scissors and cut in bits.
Add one beaten egg, finely chopped celery and onion, spices, breadcrumbs and fry into patties.
This isn't really a recipe, but it looks good.
Take a pound of okra and wash it.
Cut off the ends and boil for 5 minutes.
Rinse and cool.
Take your kitchen scissors and cut in bits.
Add one beaten egg, finely chopped celery and onion, spices, breadcrumbs and fry into patties.
Butternut Squash Lasagna
Butternut Squash Lasagna
1/2 cup (1 stick) butter (divided)
1 large onion, chopped
3 pounds butternut squash, peeled, cleaned and chopped in 1-inch cubes (see note)
5 cloves garlic, minced (divided)
Salt and freshly ground pepper to taste 3 tablespoons minced flat-leaf
parsley
2 tablespoons chopped fresh sage
5 tablespoons flour
5 cups milk
1 bay leaf
3 cups shredded mozzarella cheese
1 cup shredded Parmesan
1 pound no-boil lasagna noodles
Prepare filling: Heat 3 tablespoons butter in large skillet over medium heat.
Saute onion until translucent, 3 to 5 minutes.
Add squash, 3 of the garlic cloves, salt and pepper and cook covered, stirring occasionally, until tender, 15 to 20 minutes.
Add parsley and sage. Let filling cool.
Prepare sauce: In large saucepan over medium-low heat, melt remaining 5 tablespoons butter and add remaining minced garlic, stirring 1 minute.
Reduce heat to low and whisk in flour, adding more butter if mixture is too thick.
Cook 3 minutes, stirring constantly.
Return heat to medium-low and gradually whisk in milk.
Add bay leaf.
Bring sauce to a boil, continuing to whisk.
Reduce heat and simmer, stirring frequently, about 10 minutes.
Discard bay leaf.
To assemble: Preheat oven to 425 degrees. Grease bottom and sides of 13-by-9-inch pan.
Toss cheeses together.
Spread 1/2 cup sauce in bottom of pan.
Lay 3 lasagna sheets lengthwise and add part of a fourth sheet to fill in.
Spread 2/3 cup sauce over noodles, then 1 cup filling, then 1/2 cup cheese mixture.
Repeat layering pasta, sauce, filling and cheese until 4 noodles remain and filling is used up.
Top with final layer of pasta and remaining sauce and cheese.
Cover lasagna tightly with well-greased foil.
Bake in center of preheated oven 30 to 40 minutes, until noodles are soft.
Remove foil and bake until cheese is golden, 5 to 10 minutes.
Yield: Serves 8
Source : Theworld-cuisinemaileroncooking-lists.com
1/2 cup (1 stick) butter (divided)
1 large onion, chopped
3 pounds butternut squash, peeled, cleaned and chopped in 1-inch cubes (see note)
5 cloves garlic, minced (divided)
Salt and freshly ground pepper to taste 3 tablespoons minced flat-leaf
parsley
2 tablespoons chopped fresh sage
5 tablespoons flour
5 cups milk
1 bay leaf
3 cups shredded mozzarella cheese
1 cup shredded Parmesan
1 pound no-boil lasagna noodles
Prepare filling: Heat 3 tablespoons butter in large skillet over medium heat.
Saute onion until translucent, 3 to 5 minutes.
Add squash, 3 of the garlic cloves, salt and pepper and cook covered, stirring occasionally, until tender, 15 to 20 minutes.
Add parsley and sage. Let filling cool.
Prepare sauce: In large saucepan over medium-low heat, melt remaining 5 tablespoons butter and add remaining minced garlic, stirring 1 minute.
Reduce heat to low and whisk in flour, adding more butter if mixture is too thick.
Cook 3 minutes, stirring constantly.
Return heat to medium-low and gradually whisk in milk.
Add bay leaf.
Bring sauce to a boil, continuing to whisk.
Reduce heat and simmer, stirring frequently, about 10 minutes.
Discard bay leaf.
To assemble: Preheat oven to 425 degrees. Grease bottom and sides of 13-by-9-inch pan.
Toss cheeses together.
Spread 1/2 cup sauce in bottom of pan.
Lay 3 lasagna sheets lengthwise and add part of a fourth sheet to fill in.
Spread 2/3 cup sauce over noodles, then 1 cup filling, then 1/2 cup cheese mixture.
Repeat layering pasta, sauce, filling and cheese until 4 noodles remain and filling is used up.
Top with final layer of pasta and remaining sauce and cheese.
Cover lasagna tightly with well-greased foil.
Bake in center of preheated oven 30 to 40 minutes, until noodles are soft.
Remove foil and bake until cheese is golden, 5 to 10 minutes.
Yield: Serves 8
Source : Theworld-cuisinemaileroncooking-lists.com
Apricot Jewel Cookies
Apricot Jewel Cookies
Ingredients:
* 1 1/4 cups sifted all-purpose flour
* 1/4 cup sugar
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 cup butter
* 1 small package (3 ounces) cream cheese, softened
* 1/2 cup flaked coconut
* 1/2 cup apricot preserves
.
* Frosting
* 1 cup sifted confectioners' sugar
* 1 tablespoon soft butter
* 1/4 cup apricot preserves
Preparation:
Sift together the flour, sugar, baking powder, and salt; cut in butter and cream cheese until fine. Blend in coconut and apricot preserves. Drop by teaspoonfuls onto ungreased baking sheet. Bake at 350° for 15 minutes, or until lightly browned. Cool and frost. Sprinkle with chopped nuts or more coconut if desired.
To make frosting, combine frosting ingredients and beat until smooth. Makes about 2 1/2 dozen.
Ingredients:
* 1 1/4 cups sifted all-purpose flour
* 1/4 cup sugar
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 cup butter
* 1 small package (3 ounces) cream cheese, softened
* 1/2 cup flaked coconut
* 1/2 cup apricot preserves
.
* Frosting
* 1 cup sifted confectioners' sugar
* 1 tablespoon soft butter
* 1/4 cup apricot preserves
Preparation:
Sift together the flour, sugar, baking powder, and salt; cut in butter and cream cheese until fine. Blend in coconut and apricot preserves. Drop by teaspoonfuls onto ungreased baking sheet. Bake at 350° for 15 minutes, or until lightly browned. Cool and frost. Sprinkle with chopped nuts or more coconut if desired.
To make frosting, combine frosting ingredients and beat until smooth. Makes about 2 1/2 dozen.
Wafers
Wafers
Ingredients:
* 3/4 cup melted butter
* 1 1/2 cups light brown sugar, firmly packed
* 1 teaspoon vanilla extract
* 1 egg
* 1 cup toasted sesame seeds
* 1 1/4 cups sifted all-purpose flour
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
Preparation:
Cream butter and sugar together. Add vanilla and egg; beat until light and fluffy. Stir in sesame seeds, flour, baking powder, and salt. Drop by half teaspoonfuls onto greased baking sheets, allowing enough room for spreading.
Bake at 375° for about 10 minutes. Remove from pans immediately.
Makes 5 dozen cookies.
Ingredients:
* 3/4 cup melted butter
* 1 1/2 cups light brown sugar, firmly packed
* 1 teaspoon vanilla extract
* 1 egg
* 1 cup toasted sesame seeds
* 1 1/4 cups sifted all-purpose flour
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
Preparation:
Cream butter and sugar together. Add vanilla and egg; beat until light and fluffy. Stir in sesame seeds, flour, baking powder, and salt. Drop by half teaspoonfuls onto greased baking sheets, allowing enough room for spreading.
Bake at 375° for about 10 minutes. Remove from pans immediately.
Makes 5 dozen cookies.
CARIBBEAN COLESLAW
CARIBBEAN COLESLAW
1/2 head cabbage, shredded fine
4 large carrots, shredded fine
1 (16 ounce) can pineapple chunks, drained
FOR THE DRESSING:
1/4 cup Eagle Brand sweetened condensed milk
1 tablespoon Dijon mustard or spicy brown mustard
1 teaspoon salt
1/2 cup olive oil
3/4 cup Carnation Evaporated Milk
3 tablespoons white wine vinegar
ground black pepper (to taste)
2 scotch bonnet peppers, seeded and chop fine
Combine fruit and veggies in a large bowl and toss.
TO PREPARE THE DRESSING: Combine sweetened condensed milk with the mustard of choice and salt. Gradually add a little bit (a teaspoon at a time) of the oil, beating constantly. Continue adding oil slowly, beating all the while. Gradually beat in the evaporated milk, vinegar and peppers.
Pour dressing over all, and toss. Cover and refrigerate until needed.
You can also add a few chopped green spring onions if desired.
1/2 head cabbage, shredded fine
4 large carrots, shredded fine
1 (16 ounce) can pineapple chunks, drained
FOR THE DRESSING:
1/4 cup Eagle Brand sweetened condensed milk
1 tablespoon Dijon mustard or spicy brown mustard
1 teaspoon salt
1/2 cup olive oil
3/4 cup Carnation Evaporated Milk
3 tablespoons white wine vinegar
ground black pepper (to taste)
2 scotch bonnet peppers, seeded and chop fine
Combine fruit and veggies in a large bowl and toss.
TO PREPARE THE DRESSING: Combine sweetened condensed milk with the mustard of choice and salt. Gradually add a little bit (a teaspoon at a time) of the oil, beating constantly. Continue adding oil slowly, beating all the while. Gradually beat in the evaporated milk, vinegar and peppers.
Pour dressing over all, and toss. Cover and refrigerate until needed.
You can also add a few chopped green spring onions if desired.
VANILLA FRUIT SALAD
VANILLA FRUIT SALAD
2 cups buttermilk
1 pkg (sm) vanilla pudding, instant type
1 can each: pineapple tidbits, mandarin oranges, fruit cocktail, well drained
1 small container cool whip
Mix vanilla pudding and buttermilk, mixture will be lumpy. Add fruit and stir, then add cool whip, folding it in. Serve or refrigerate. Will keep for 4-5 days.
2 cups buttermilk
1 pkg (sm) vanilla pudding, instant type
1 can each: pineapple tidbits, mandarin oranges, fruit cocktail, well drained
1 small container cool whip
Mix vanilla pudding and buttermilk, mixture will be lumpy. Add fruit and stir, then add cool whip, folding it in. Serve or refrigerate. Will keep for 4-5 days.
Albuquerque Grilled Pork Tenderloin
Albuquerque Grilled Pork Tenderloin
Excerpted from Grilling (Lebhar-Friedman Books, April 2006). � 2006 by The Culinary Institute of America. Used by permission of the publisher.
Makes 6 servings
http://splendidtable.publicradio.org/
Pork tenderloin cooks quickly over a brisk fire, but you can substitute other meats, as well as poultry and even some fish.
3 pounds pork tenderloins
Albuquerque Dry Rub, as needed (recipe follows)
1 cup pomegranate juice
1/4 cup molasses
1/4 cup sherry vinegar
Olive oil, as needed
1. Blot the tenderloins dry with paper towels. Sprinkle all sides of the tenderloins evenly with some of the dry rub. Cover the tenderloins and refrigerate for at least 2 and up to 12 hours.
2. Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
3. While the grill is heating, make the mop: Simmer the pomegranate juice in a small saucepan over high heat until it reduces by half. Add the molasses and sherry vinegar, stir well, and bring to a simmer. Remove the mop from the heat and reserve 2 tablespoons to drizzle on the pork after it is cooked.
4. Brush the tenderloins with a little of the olive oil. Place the tenderloins on the grill and cook until the meat is marked on the first side, about 3 minutes. Turn carefully and brush the upper side of the tenderloins with some of the mop. Turn the tenderloins again when the second side is marked, about 3 minutes, and brush with the mop once again. Grill for another 8 to 9 minutes, covered, then turn once more and brush with mop again. Finish grilling on the second side, covered, until the pork is cooked, another 8 to 9 minutes.
5. Remove the tenderloins from the grill. Allow them to rest for 5 to 10 minutes before slicing. Drizzle the reserved mop over the pork slices and serve.
Albuquerque Dry Rub
This makes enough dry rub to flavor about 3 pounds of meat, fish, or poultry. We suggest starting with whole spices for the best flavor, but you can always substitute ground spices if you prefer.
Makes 1/2 cup dry rub
1 tablespoon coriander seeds (or 2 teaspoons ground coriander)
1 tablespoon cumin seeds (or 2 teaspoons ground cumin)
6 tablespoons chili powder
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons dried Mexican oregano
2 teaspoons salt
1/2 teaspoons black peppercorns (or 1 teaspoon ground pepper)
1. Heat a small saut� pan over medium-high heat. Add the coriander and cumin seeds and toast, swirling the pan constantly, until the seeds give off a rich aroma, about 1 minute. Immediately transfer the seeds to a cool plate and allow to cool for a few minutes.
2. Transfer the seeds to a mortar and pestle or a spice grinder. Add the chili powder, onion and garlic powder, oregano, salt, and pepper. Grind the spices to an even texture. The rub is ready to use now, or you can transfer it to a jar, cover it tightly, and keep it in a cool, dry cupboard or pantry for up to 1 month.
LYNNE'S TIPS: Pomegranate juice is available in most supermarkets now. POM is one common brand. Pick up extra, because it makes a good summer cooler. Blend bubbly mineral water and the juice over ice and finish with a generous wedge of lime. A small tot of white rum turns this into cocktail material.
Consider purchasing an inexpensive coffee grinder to use exclusively for spices. Kitchen shops and large housewares retailers carry ones priced around $20. Buy one and you are launched into the realm of curries, dry rubs, garam masalas and improvisations of every stripe.
As tender as it can be, pork tenderloin is a lean cut. Don't overcook. It should be slightly pink inside, or 150 degrees on an instant-reading thermometer.
Excerpted from Grilling (Lebhar-Friedman Books, April 2006). � 2006 by The Culinary Institute of America. Used by permission of the publisher.
Makes 6 servings
http://splendidtable.publicradio.org/
Pork tenderloin cooks quickly over a brisk fire, but you can substitute other meats, as well as poultry and even some fish.
3 pounds pork tenderloins
Albuquerque Dry Rub, as needed (recipe follows)
1 cup pomegranate juice
1/4 cup molasses
1/4 cup sherry vinegar
Olive oil, as needed
1. Blot the tenderloins dry with paper towels. Sprinkle all sides of the tenderloins evenly with some of the dry rub. Cover the tenderloins and refrigerate for at least 2 and up to 12 hours.
2. Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
3. While the grill is heating, make the mop: Simmer the pomegranate juice in a small saucepan over high heat until it reduces by half. Add the molasses and sherry vinegar, stir well, and bring to a simmer. Remove the mop from the heat and reserve 2 tablespoons to drizzle on the pork after it is cooked.
4. Brush the tenderloins with a little of the olive oil. Place the tenderloins on the grill and cook until the meat is marked on the first side, about 3 minutes. Turn carefully and brush the upper side of the tenderloins with some of the mop. Turn the tenderloins again when the second side is marked, about 3 minutes, and brush with the mop once again. Grill for another 8 to 9 minutes, covered, then turn once more and brush with mop again. Finish grilling on the second side, covered, until the pork is cooked, another 8 to 9 minutes.
5. Remove the tenderloins from the grill. Allow them to rest for 5 to 10 minutes before slicing. Drizzle the reserved mop over the pork slices and serve.
Albuquerque Dry Rub
This makes enough dry rub to flavor about 3 pounds of meat, fish, or poultry. We suggest starting with whole spices for the best flavor, but you can always substitute ground spices if you prefer.
Makes 1/2 cup dry rub
1 tablespoon coriander seeds (or 2 teaspoons ground coriander)
1 tablespoon cumin seeds (or 2 teaspoons ground cumin)
6 tablespoons chili powder
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons dried Mexican oregano
2 teaspoons salt
1/2 teaspoons black peppercorns (or 1 teaspoon ground pepper)
1. Heat a small saut� pan over medium-high heat. Add the coriander and cumin seeds and toast, swirling the pan constantly, until the seeds give off a rich aroma, about 1 minute. Immediately transfer the seeds to a cool plate and allow to cool for a few minutes.
2. Transfer the seeds to a mortar and pestle or a spice grinder. Add the chili powder, onion and garlic powder, oregano, salt, and pepper. Grind the spices to an even texture. The rub is ready to use now, or you can transfer it to a jar, cover it tightly, and keep it in a cool, dry cupboard or pantry for up to 1 month.
LYNNE'S TIPS: Pomegranate juice is available in most supermarkets now. POM is one common brand. Pick up extra, because it makes a good summer cooler. Blend bubbly mineral water and the juice over ice and finish with a generous wedge of lime. A small tot of white rum turns this into cocktail material.
Consider purchasing an inexpensive coffee grinder to use exclusively for spices. Kitchen shops and large housewares retailers carry ones priced around $20. Buy one and you are launched into the realm of curries, dry rubs, garam masalas and improvisations of every stripe.
As tender as it can be, pork tenderloin is a lean cut. Don't overcook. It should be slightly pink inside, or 150 degrees on an instant-reading thermometer.
Angry Shrimp and Shells
Angry Shrimp and Shells
1 pound medium pasta shells
1 tbsp olive oil
1/2 tsp crushed red pepper flakes
1 pound small (51- to 60-count) shrimp, peeled and deveined
1 (1 lb 10 oz) jar spaghetti sauce
Prepare pasta according to package directions.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add red pepper flakes and shrimp. Cook and stir until shrimp starts to turn pink, about 2 minutes.
Reduce heat to medium. Stir in spaghetti sauce. Continue to cook, stirring occasionally, until shrimp is opaque and firm and sauce is heated through, about 4 minutes. Stir cooked and drained pasta into
sauce and stir to combine.
Serves 4 - 6
1 pound medium pasta shells
1 tbsp olive oil
1/2 tsp crushed red pepper flakes
1 pound small (51- to 60-count) shrimp, peeled and deveined
1 (1 lb 10 oz) jar spaghetti sauce
Prepare pasta according to package directions.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add red pepper flakes and shrimp. Cook and stir until shrimp starts to turn pink, about 2 minutes.
Reduce heat to medium. Stir in spaghetti sauce. Continue to cook, stirring occasionally, until shrimp is opaque and firm and sauce is heated through, about 4 minutes. Stir cooked and drained pasta into
sauce and stir to combine.
Serves 4 - 6
Asparagus and Zucchini Crudi
Asparagus and Zucchini Crudi
Show: Everyday Italian Episode: The Perfect Pre-concert Dinner
2 zucchini, trimmed
1 bunch asparagus, trimmed
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 ounce shaved Pecorino Romano, for garnish
Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl.
In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino shavings. Serve.
Show: Everyday Italian Episode: The Perfect Pre-concert Dinner
2 zucchini, trimmed
1 bunch asparagus, trimmed
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 ounce shaved Pecorino Romano, for garnish
Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl.
In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino shavings. Serve.
Monday, August 8, 2011
Banana Pudding Recipe
Recipe Ingredients:
2 – large boxes of cook and serve vanilla pudding
6 – cups whole milk
1 – box of vanilla wafers
6-8 – fresh bananas
Cookware and Utensils:
1 - Measuring cup
1 – Boiling pot
1 – Serving bowl
1 – Stirring spoon
Recipe Instructions:
As always the key to great cooking is preparation and quality ingredients.
First, mix pudding and milk together. Second, bring mixture to boil over medium-high heat, stirring constantly until pudding thickens. Remove pudding from heat and allow to cool briefly.
While your pudding is cooling go ahead and cut your bananas into quarter-inch thick slices. Once the bananas are sliced it's time to layer the pudding.
Using a serving bowl of your choice, start with a layer of wafers on the bottom. Next add bananas then pudding. Repeat the process ending with a layer of vanilla wafers on top. Be sure to save your best looking wafers for the top layer.
Refrigerate and serve cold unless you like your pudding hot. This dessert is also great topped with whipped cream.
I'm sure you'll enjoy this quick and easy banana dessert recipe
Recipe Ingredients:
2 – large boxes of cook and serve vanilla pudding
6 – cups whole milk
1 – box of vanilla wafers
6-8 – fresh bananas
Cookware and Utensils:
1 - Measuring cup
1 – Boiling pot
1 – Serving bowl
1 – Stirring spoon
Recipe Instructions:
As always the key to great cooking is preparation and quality ingredients.
First, mix pudding and milk together. Second, bring mixture to boil over medium-high heat, stirring constantly until pudding thickens. Remove pudding from heat and allow to cool briefly.
While your pudding is cooling go ahead and cut your bananas into quarter-inch thick slices. Once the bananas are sliced it's time to layer the pudding.
Using a serving bowl of your choice, start with a layer of wafers on the bottom. Next add bananas then pudding. Repeat the process ending with a layer of vanilla wafers on top. Be sure to save your best looking wafers for the top layer.
Refrigerate and serve cold unless you like your pudding hot. This dessert is also great topped with whipped cream.
I'm sure you'll enjoy this quick and easy banana dessert recipe
California Walnut-Crusted Caramel-Bourbon Swirl Cheesecake
California Walnut-Crusted Caramel-Bourbon Swirl Cheesecake
1 cup packed dark brown sugar
1/2 cup whipping cream
1/3 cup butter, softened
2 tablespoons bourbon or amber rum
3 cups California Walnut pieces
1 cup granulated sugar, divided use
3 tablespoons melted butter
3 (8-ounce) packages cream cheese, softened
3 large eggs
1/4 cup bourbon or amber rum
1 cup toasted California Walnut halves
In small saucepan, combine brown sugar, whipping cream and butter. Bring to boil over medium-high heat; boil for 3 minutes. Remove 1/3 cup of the sauce; refrigerate until chilled. To remaining sauce add 2 tablespoons bourbon; set aside.
Combine walnut pieces and 1/4 cup of the granulated sugar in food processor; pulse until it resembles coarse crumbs, do not over process. Transfer to medium bowl and stir in melted butter. Using back of spoon press nut mixture into bottom and half-way up sides of 9-inch springform pan. Bake in 325°F oven for 15 minutes.
Meanwhile, beat cream cheese with remaining 3/4 cup granulated sugar. Add eggs, one at a time, beating just until blended. Stir in 1/4 cup bourbon. Pour cream cheese mixture into nut crust. Drizzle the 1/3 cup chilled sauce on top; gently swirl with knife.
Return cake to 325°F oven; bake for 1 hour. Turn oven off; leave cheesecake in oven without opening door for another hour, prevents cake from cracking in center.
Cool on wire rack; cover and refrigerate for 4 hours or overnight. Just before serving, gently warm bourbon sauce; stir in toasted walnut halves. To serve, spoon sauce over slices of cheesecake.
Makes 12 servings.
1 cup packed dark brown sugar
1/2 cup whipping cream
1/3 cup butter, softened
2 tablespoons bourbon or amber rum
3 cups California Walnut pieces
1 cup granulated sugar, divided use
3 tablespoons melted butter
3 (8-ounce) packages cream cheese, softened
3 large eggs
1/4 cup bourbon or amber rum
1 cup toasted California Walnut halves
In small saucepan, combine brown sugar, whipping cream and butter. Bring to boil over medium-high heat; boil for 3 minutes. Remove 1/3 cup of the sauce; refrigerate until chilled. To remaining sauce add 2 tablespoons bourbon; set aside.
Combine walnut pieces and 1/4 cup of the granulated sugar in food processor; pulse until it resembles coarse crumbs, do not over process. Transfer to medium bowl and stir in melted butter. Using back of spoon press nut mixture into bottom and half-way up sides of 9-inch springform pan. Bake in 325°F oven for 15 minutes.
Meanwhile, beat cream cheese with remaining 3/4 cup granulated sugar. Add eggs, one at a time, beating just until blended. Stir in 1/4 cup bourbon. Pour cream cheese mixture into nut crust. Drizzle the 1/3 cup chilled sauce on top; gently swirl with knife.
Return cake to 325°F oven; bake for 1 hour. Turn oven off; leave cheesecake in oven without opening door for another hour, prevents cake from cracking in center.
Cool on wire rack; cover and refrigerate for 4 hours or overnight. Just before serving, gently warm bourbon sauce; stir in toasted walnut halves. To serve, spoon sauce over slices of cheesecake.
Makes 12 servings.
LETTUCE & TOMATO WEDGES WITH DRESSING
LETTUCE & TOMATO WEDGES WITH DRESSING
1 medium yellow onion, halved, peeled
1/4 cup low fat yogurt
2 tbs buttermilk
1 tbs each olive oil, lemon juice and chopped chives
1 tsp sugar
1/2 tsp Dijon mustard
1/4 tsp salt
4 lettuce wedges
Tomato Wedges
In skillet or on grill, cook onion halves, cut side down, 5 min. or until charred, let cool. In blender, puree onions, yogurt and buttermilk 1 min. or until smooth, transfer to bowl. Stir in oil, lemon juice and chives, sugar, mustard and salt. Pour over lettuce wedges and tomatoes, then serve.
MAKES 4 SERVINGS OF SALAD...
1 medium yellow onion, halved, peeled
1/4 cup low fat yogurt
2 tbs buttermilk
1 tbs each olive oil, lemon juice and chopped chives
1 tsp sugar
1/2 tsp Dijon mustard
1/4 tsp salt
4 lettuce wedges
Tomato Wedges
In skillet or on grill, cook onion halves, cut side down, 5 min. or until charred, let cool. In blender, puree onions, yogurt and buttermilk 1 min. or until smooth, transfer to bowl. Stir in oil, lemon juice and chives, sugar, mustard and salt. Pour over lettuce wedges and tomatoes, then serve.
MAKES 4 SERVINGS OF SALAD...
Breakfast Casserole
Breakfast Casserole
Source : Kevin D. Weeks., Your About.com Guide to Cooking For Two
This breakfast casserole features the major breakfast food groups - eggs, sausage, and potatoes. With some coffee and juice to wash it down, you're ready to take on King Kong. Nevertheless my standard breakfast is a few cups of coffee, some yogurt or a banana, and a couple of cigarettes (although if I have to go somewhere in the morning I like getting a sausage biscuit at Burger King) so I make this for supper more often than breakfast. But whenever you make it, it's a great, easy, and inexpensive meal.
Serves 2.
Ingredients:
2 cups frozen, shredded hash brown potatoes; thawed and patted dry
Cooking spray, bacon grease, or butter
1/2 lb. country sausage
1/2 sm. onion; peeled and chopped
1/2 sm. bell pepper; seeded and chopped
1 cup shredded cheese (your preference)
3 lg. eggs
3/4 cup whole milk or half and half
1/2 tsp. Worcestershire sauce
1/4 tsp. salt
Preparation: Heat oven to 375 degrees.
Spray, grease, or butter* a 5 or 6-inch diameter casserole dish.**
Shape sausage into a patty slightly larger than the pan (it will shrink).
Brown patty in a skillet over medium-low heat, but slightly undercook - about 5 minutes on one side and 2 on the other.
Drain on a paper towel.
Add chopped onion and pepper to skillet and cook for about 3 minutes, scraping up browned bits as they loosen.
Season hash browns in a small bowl with salt and pepper then firmly press into bottom of the pan.
Position the sausage patty on top of the hash browns and then spread onion and pepper on top of the sausage.
Sprinkle with cheese.
Whisk together all remaining ingredients and pour into dish.
Bake in the center of the oven for 35 minutes until lightly browned on top.
Cool for 15 minutes before serving.
*Note 1: Butter or bacon fat is best.
**Note 2: Again, I make a patty because it makes a better presentation to have a clear sausage layer (and because I like the texture) but you can also crumble the sausage.
You can make this the day before through step 6 - just cover with plastic and refrigerate.Then, the next morning, whip the eggs, pour into the pan and cook.
Source : Kevin D. Weeks., Your About.com Guide to Cooking For Two
This breakfast casserole features the major breakfast food groups - eggs, sausage, and potatoes. With some coffee and juice to wash it down, you're ready to take on King Kong. Nevertheless my standard breakfast is a few cups of coffee, some yogurt or a banana, and a couple of cigarettes (although if I have to go somewhere in the morning I like getting a sausage biscuit at Burger King) so I make this for supper more often than breakfast. But whenever you make it, it's a great, easy, and inexpensive meal.
Serves 2.
Ingredients:
2 cups frozen, shredded hash brown potatoes; thawed and patted dry
Cooking spray, bacon grease, or butter
1/2 lb. country sausage
1/2 sm. onion; peeled and chopped
1/2 sm. bell pepper; seeded and chopped
1 cup shredded cheese (your preference)
3 lg. eggs
3/4 cup whole milk or half and half
1/2 tsp. Worcestershire sauce
1/4 tsp. salt
Preparation: Heat oven to 375 degrees.
Spray, grease, or butter* a 5 or 6-inch diameter casserole dish.**
Shape sausage into a patty slightly larger than the pan (it will shrink).
Brown patty in a skillet over medium-low heat, but slightly undercook - about 5 minutes on one side and 2 on the other.
Drain on a paper towel.
Add chopped onion and pepper to skillet and cook for about 3 minutes, scraping up browned bits as they loosen.
Season hash browns in a small bowl with salt and pepper then firmly press into bottom of the pan.
Position the sausage patty on top of the hash browns and then spread onion and pepper on top of the sausage.
Sprinkle with cheese.
Whisk together all remaining ingredients and pour into dish.
Bake in the center of the oven for 35 minutes until lightly browned on top.
Cool for 15 minutes before serving.
*Note 1: Butter or bacon fat is best.
**Note 2: Again, I make a patty because it makes a better presentation to have a clear sausage layer (and because I like the texture) but you can also crumble the sausage.
You can make this the day before through step 6 - just cover with plastic and refrigerate.Then, the next morning, whip the eggs, pour into the pan and cook.
Griddled Egg-and-Bacon Sandwich
Griddled Egg-and-Bacon Sandwich
•2 thick slices applewood-smoked bacon, diced small
•Fresh black pepper and sea salt
•3 large eggs
•1 tbsp sour cream
•1/4 cup water
•4 slices whole-wheat or grain bread
•Sliced cheddar cheese
•1 tbsp butter
Start off by rendering two nice, thick slices of applewood-smoked bacon, diced small, in a heavy skillet over medium heat. Crack some fresh black pepper over the bacon, and while it's cooking, whisk three large eggs with a tablespoon of sour cream and a quarter cup of water. Whole-wheat bread or grain bread works nicely for this — lay out four slices and top each with sliced cheddar.
When the bacon is just about done, strain out the fat (saving it) and add the eggs to the pan with the bacon. Let them almost set before lightly scrambling them with a wooden spoon. When the eggs are about done, divide them onto two slices of the bread. Sprinkle sea salt on the eggs and then cover them with the other two slices of bread and cheese.
After wiping out the pan with a dry cloth, add some of the bacon fat and a tablespoon of butter to the pan over low heat and place the two sandwiches in the pan. Cover and let them cook for about four minutes, until they are golden brown, then flip them over for another four minutes. When the cheese is melted, they're done. Only one pan from start to finish. Makes two sandwiches.
•2 thick slices applewood-smoked bacon, diced small
•Fresh black pepper and sea salt
•3 large eggs
•1 tbsp sour cream
•1/4 cup water
•4 slices whole-wheat or grain bread
•Sliced cheddar cheese
•1 tbsp butter
Start off by rendering two nice, thick slices of applewood-smoked bacon, diced small, in a heavy skillet over medium heat. Crack some fresh black pepper over the bacon, and while it's cooking, whisk three large eggs with a tablespoon of sour cream and a quarter cup of water. Whole-wheat bread or grain bread works nicely for this — lay out four slices and top each with sliced cheddar.
When the bacon is just about done, strain out the fat (saving it) and add the eggs to the pan with the bacon. Let them almost set before lightly scrambling them with a wooden spoon. When the eggs are about done, divide them onto two slices of the bread. Sprinkle sea salt on the eggs and then cover them with the other two slices of bread and cheese.
After wiping out the pan with a dry cloth, add some of the bacon fat and a tablespoon of butter to the pan over low heat and place the two sandwiches in the pan. Cover and let them cook for about four minutes, until they are golden brown, then flip them over for another four minutes. When the cheese is melted, they're done. Only one pan from start to finish. Makes two sandwiches.
Oatmeal Coconut Muffins
Oatmeal Coconut Muffins
1¼ cups of boiling water
2 eggs
1 cup sugar
1 cup brown sugar
½ cup of butter
1⅓ cup of self-rising flour
1 cup of uncooked oats
1½ cup of flaked coconut
1 teas of ground cinnamon
½ teas of salt
Mix water, salt and oats together and leave it stand for 20 minutes. Mix butter and sugar until smooth, add eggs and bet well. Combine flour and cinnamon and stir into creamed mixture. Add coconut and oats and stir well. Preheat the oven (350 degrees) and prepare (grease) the muffin cups and fill to ⅔ full. Bake for 25 minutes. Remove muffins from the oven and allow to cool.
1¼ cups of boiling water
2 eggs
1 cup sugar
1 cup brown sugar
½ cup of butter
1⅓ cup of self-rising flour
1 cup of uncooked oats
1½ cup of flaked coconut
1 teas of ground cinnamon
½ teas of salt
Mix water, salt and oats together and leave it stand for 20 minutes. Mix butter and sugar until smooth, add eggs and bet well. Combine flour and cinnamon and stir into creamed mixture. Add coconut and oats and stir well. Preheat the oven (350 degrees) and prepare (grease) the muffin cups and fill to ⅔ full. Bake for 25 minutes. Remove muffins from the oven and allow to cool.
Hot Fudge-Marshmallow Monkey Bread
Hot Fudge-Marshmallow Monkey Bread
INGREDIENTS
1 tablespoon Butter, softened
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)
1 can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)
13 large marshmallows
1/2 cup Butter
1/2 cup hot fudge ice cream topping
1 teaspoon pure Vanilla Extract
1 cup sugar
1 tablespoon baking cocoa
* Heat oven to 350°F. Grease 12-cup fluted tube cake pan with 1 tablespoon butter. Cut all 13 biscuits into quarters; set aside.
* In large microwavable bowl, place marshmallows, 1/2 cup butter, hot fudge topping and vanilla. Microwave uncovered on High 1 to 2 minutes, stirring once, until melted. Using wire whisk, stir until smooth.
* In medium bowl, stir sugar and cocoa until blended.
* Carefully place 1/4 of the biscuit pieces into hot chocolate mixture, gently folding in to coat. Add another 1/4 of the biscuits, gently folding in to coat. Using tongs, remove biscuits from chocolate, letting excess chocolate drip off. Drop 1 biscuit piece at a time into sugar mixture; spoon sugar over biscuit to coat. Layer biscuits in cake pan. Repeat with remaining biscuits. Sprinkle any remaining sugar mixture over biscuits.
* Bake 30 to 40 minutes or until biscuits are deep golden and no longer doughy in center. Cool in pan 5 minutes. Place heatproof serving plate upside down over pan; carefully turn plate and pan over. Remove pan; immediately scrape any remaining topping in pan onto bread. Pull apart warm bread to serve.
Using fresh marshmallows is key to the success of this recipe.
INGREDIENTS
1 tablespoon Butter, softened
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)
1 can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)
13 large marshmallows
1/2 cup Butter
1/2 cup hot fudge ice cream topping
1 teaspoon pure Vanilla Extract
1 cup sugar
1 tablespoon baking cocoa
* Heat oven to 350°F. Grease 12-cup fluted tube cake pan with 1 tablespoon butter. Cut all 13 biscuits into quarters; set aside.
* In large microwavable bowl, place marshmallows, 1/2 cup butter, hot fudge topping and vanilla. Microwave uncovered on High 1 to 2 minutes, stirring once, until melted. Using wire whisk, stir until smooth.
* In medium bowl, stir sugar and cocoa until blended.
* Carefully place 1/4 of the biscuit pieces into hot chocolate mixture, gently folding in to coat. Add another 1/4 of the biscuits, gently folding in to coat. Using tongs, remove biscuits from chocolate, letting excess chocolate drip off. Drop 1 biscuit piece at a time into sugar mixture; spoon sugar over biscuit to coat. Layer biscuits in cake pan. Repeat with remaining biscuits. Sprinkle any remaining sugar mixture over biscuits.
* Bake 30 to 40 minutes or until biscuits are deep golden and no longer doughy in center. Cool in pan 5 minutes. Place heatproof serving plate upside down over pan; carefully turn plate and pan over. Remove pan; immediately scrape any remaining topping in pan onto bread. Pull apart warm bread to serve.
Using fresh marshmallows is key to the success of this recipe.
Cheeseburgers
Cheeseburgers
2 lb. lean ground beef or chuck
1/4 tsp. kosher salt
1/8 tsp. ground black pepper
8 oz cheddar cheese, sliced
1 pkg. hamburger buns, toasted
1 head romaine lettuce
1/2 lb. tomato, thinly sliced
1 onion, thinly sliced
Heat grill before cooking.
Season beef with salt & pepper; divide into 6 equal patties.
Adjust grill for cooking on medium-hot.
Place beef patties onto a medium-hot grill for about 5 minutes for medium-rare or 7 to 8 minutes for medium, turning twice.
During last minute of cooking, place equal portions of cheese onto meat patties (for those who want cheeseburgers); allow cheese to soften.
Meanwhile split hamburger buns and toast on sides of grill or under broiler.
Shake or spin excess water from Romaine leaves; tear or cut leaves as desired.
Place a patty on each bun and garnish with a lettuce leaf, tomato and onion.
Makes 6 servings.
2 lb. lean ground beef or chuck
1/4 tsp. kosher salt
1/8 tsp. ground black pepper
8 oz cheddar cheese, sliced
1 pkg. hamburger buns, toasted
1 head romaine lettuce
1/2 lb. tomato, thinly sliced
1 onion, thinly sliced
Heat grill before cooking.
Season beef with salt & pepper; divide into 6 equal patties.
Adjust grill for cooking on medium-hot.
Place beef patties onto a medium-hot grill for about 5 minutes for medium-rare or 7 to 8 minutes for medium, turning twice.
During last minute of cooking, place equal portions of cheese onto meat patties (for those who want cheeseburgers); allow cheese to soften.
Meanwhile split hamburger buns and toast on sides of grill or under broiler.
Shake or spin excess water from Romaine leaves; tear or cut leaves as desired.
Place a patty on each bun and garnish with a lettuce leaf, tomato and onion.
Makes 6 servings.
COUNTRY FRIED STEAK
COUNTRY FRIED STEAK
3 c. water
2 c. flour
2 tsp. salt
1/4 tsp. black pepper
4 (4 oz) cube steaks, trimmed & flattened
1-1/2 T. ground beef, lean
1/4 c. flour
2 c. chicken broth
2 c. milk
1/4 tsp. black pepper
1/4 tsp. salt
Put water in medium bowl. Sift flour, salt, and pepper together in another bowl. Dip steaks in water, then in dry mixture. Repeat. Lay coated steaks on wax paper and freeze for 3 hours. Deep fry steaks in 350 degree oil for 8-10 minutes. Drain on paper towels. Brown ground beef in skillet. Stir in flour, then remaining ingredients. Bring to boil, then simmer until thick. Pour gravy over steaks. Serves 4.
3 c. water
2 c. flour
2 tsp. salt
1/4 tsp. black pepper
4 (4 oz) cube steaks, trimmed & flattened
1-1/2 T. ground beef, lean
1/4 c. flour
2 c. chicken broth
2 c. milk
1/4 tsp. black pepper
1/4 tsp. salt
Put water in medium bowl. Sift flour, salt, and pepper together in another bowl. Dip steaks in water, then in dry mixture. Repeat. Lay coated steaks on wax paper and freeze for 3 hours. Deep fry steaks in 350 degree oil for 8-10 minutes. Drain on paper towels. Brown ground beef in skillet. Stir in flour, then remaining ingredients. Bring to boil, then simmer until thick. Pour gravy over steaks. Serves 4.
Vegan Lasagna
Vegan Lasagna
SAUCE:
2 tbsp olive oil
1 1/2 cup chopped onions
3 tbsp minced garlic
2 cans (28 oz each) peeled plum tomatoes, (7 cups)
1/3 cup tomato paste
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1 tsp salt, (or to taste)
1 tsp freshly ground black pepper
1 lb dry lasagna noodles
TOFU FILLING:
2 pkgs (16 oz each) firm tofu
2 tbsp minced garlic
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley, (preferably Italian)
1 tbsp chopped fresh oregano, (or 1 tsp dried)
1/2 tsp salt, (or to taste) freshly ground black pepper to taste
2 lb fresh spinach, (optional) OR, large stems removed
3 pkgs. (10 oz each) frozen spinach, (optional), thawed & drained
Make the sauce:
In a large, heavy saucepan over medium heat, heat the olive oil.
Add the onions, and saute them until they are soft, about 5 minutes.
Add the garlic and cook 5 minutes more.
Then add the tomatoes, juice and all, along with the tomato paste, basil, and parsley.
Stir well, turn the heat to low, and let the sauce simmer for 1 hour.
Add the salt and pepper.
While the sauce is cooking, bring a large kettle of salted water to a boil.
Boil the lasagna noodles for 9 minutes, then drain and rinse them well.
Preheat the oven to 400 F.
Place the tofu blocks in a large bowl.
Add the garlic, basil, parsley, and oregano.
Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers.
Continue until the ingredients are well-mixed.
If you are using fresh spinach, bring 1/2 cup water to a boil in a large stockpot.
Add the spinach, cover the pot, and boil the spinach for 3 minutes.
Invert the pot over a colander and let the spinach drain for 1-2 minutes.
Assemble the lasagna:
Spread 1 cup of the tomato sauce in the bottom of a 9x13-inch baking dish.
Add a single layer of lasagna noodles, and sprinkle one-third of the tofu mixture over the noodles.
If you are using fresh or frozen spinach, distribute it over the tofu.
Next, ladle on about 1 1/2 cups of tomato sauce, and top it with another layer of the noodles.
Then sprinkle another one-third of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce.
Finally, top the noodles with the final one-third of tofu, and spread the remaining tomato sauce over all.
Cover the pan with foil, and bake the lasagna for 30 minutes.
Serve hot.
Source : TheJust-Fruits-n-Veggiesatgooglegroups.com
SAUCE:
2 tbsp olive oil
1 1/2 cup chopped onions
3 tbsp minced garlic
2 cans (28 oz each) peeled plum tomatoes, (7 cups)
1/3 cup tomato paste
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1 tsp salt, (or to taste)
1 tsp freshly ground black pepper
1 lb dry lasagna noodles
TOFU FILLING:
2 pkgs (16 oz each) firm tofu
2 tbsp minced garlic
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley, (preferably Italian)
1 tbsp chopped fresh oregano, (or 1 tsp dried)
1/2 tsp salt, (or to taste) freshly ground black pepper to taste
2 lb fresh spinach, (optional) OR, large stems removed
3 pkgs. (10 oz each) frozen spinach, (optional), thawed & drained
Make the sauce:
In a large, heavy saucepan over medium heat, heat the olive oil.
Add the onions, and saute them until they are soft, about 5 minutes.
Add the garlic and cook 5 minutes more.
Then add the tomatoes, juice and all, along with the tomato paste, basil, and parsley.
Stir well, turn the heat to low, and let the sauce simmer for 1 hour.
Add the salt and pepper.
While the sauce is cooking, bring a large kettle of salted water to a boil.
Boil the lasagna noodles for 9 minutes, then drain and rinse them well.
Preheat the oven to 400 F.
Place the tofu blocks in a large bowl.
Add the garlic, basil, parsley, and oregano.
Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers.
Continue until the ingredients are well-mixed.
If you are using fresh spinach, bring 1/2 cup water to a boil in a large stockpot.
Add the spinach, cover the pot, and boil the spinach for 3 minutes.
Invert the pot over a colander and let the spinach drain for 1-2 minutes.
Assemble the lasagna:
Spread 1 cup of the tomato sauce in the bottom of a 9x13-inch baking dish.
Add a single layer of lasagna noodles, and sprinkle one-third of the tofu mixture over the noodles.
If you are using fresh or frozen spinach, distribute it over the tofu.
Next, ladle on about 1 1/2 cups of tomato sauce, and top it with another layer of the noodles.
Then sprinkle another one-third of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce.
Finally, top the noodles with the final one-third of tofu, and spread the remaining tomato sauce over all.
Cover the pan with foil, and bake the lasagna for 30 minutes.
Serve hot.
Source : TheJust-Fruits-n-Veggiesatgooglegroups.com
Apple Pudding
Apple Pudding
Ingredients
1/4 pound bread crumbs
2 eggs
1/4 pound moist sugar
pinch salt
1/4 pound apples
1/4 pound suet (chopped finely)
1/4 pint milk
pinch nutmeg
Directions: Pare, core and chop the apples coarsely. Mix all dry ingredients together. Add the eggs, previously beaten, milk and all well. Let the mixture stand 1 hour for the bread to soak. Pour into a
greased basin and steam 2 hours.
Ingredients
1/4 pound bread crumbs
2 eggs
1/4 pound moist sugar
pinch salt
1/4 pound apples
1/4 pound suet (chopped finely)
1/4 pint milk
pinch nutmeg
Directions: Pare, core and chop the apples coarsely. Mix all dry ingredients together. Add the eggs, previously beaten, milk and all well. Let the mixture stand 1 hour for the bread to soak. Pour into a
greased basin and steam 2 hours.
Sunday, August 7, 2011
Vegetable Noodle Casserole Recipe
Vegetable Noodle Casserole Recipe
If you're looking for a filling side dish, this recipe fits the bill. It combines nutritious vegetables and hearty noodles in a delectable cream sauce. Whenever I serve this dish, it gets passed around until the pan is scraped clean. -Jeanette Hios, Brooklyn, New York
* 12-14 Servings
* Prep: 15 min.
* Bake: 45 min.
Ingredients
* 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
* 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
* 1-1/2 cups milk
* 1 cup grated Parmesan cheese, divided
* 3 garlic cloves, minced
* 2 tablespoons dried parsley flakes
* 1/2 teaspoon pepper
* 1/4 teaspoon salt
* 1 package (16 ounces) wide egg noodles, cooked and drained
* 1 package (16 ounces) frozen California-blend vegetables, thawed
* 2 cup frozen corn, thawed
Directions
* In a bowl, combine soups, milk, 3/4 cup Parmesan cheese, garlic, parsley, pepper and salt; mix well. Add noodles and vegetables; mix well. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining Parmesan. Cover and bake at 350° for 45-50 minutes or until heated through. Yield: 12-14 servings.
Vegetable Noodle Casserole published in Taste of Home October/November 1995, p39
If you're looking for a filling side dish, this recipe fits the bill. It combines nutritious vegetables and hearty noodles in a delectable cream sauce. Whenever I serve this dish, it gets passed around until the pan is scraped clean. -Jeanette Hios, Brooklyn, New York
* 12-14 Servings
* Prep: 15 min.
* Bake: 45 min.
Ingredients
* 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
* 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
* 1-1/2 cups milk
* 1 cup grated Parmesan cheese, divided
* 3 garlic cloves, minced
* 2 tablespoons dried parsley flakes
* 1/2 teaspoon pepper
* 1/4 teaspoon salt
* 1 package (16 ounces) wide egg noodles, cooked and drained
* 1 package (16 ounces) frozen California-blend vegetables, thawed
* 2 cup frozen corn, thawed
Directions
* In a bowl, combine soups, milk, 3/4 cup Parmesan cheese, garlic, parsley, pepper and salt; mix well. Add noodles and vegetables; mix well. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining Parmesan. Cover and bake at 350° for 45-50 minutes or until heated through. Yield: 12-14 servings.
Vegetable Noodle Casserole published in Taste of Home October/November 1995, p39
BROCCOLI-CAULIFLOWER BAKE
BROCCOLI-CAULIFLOWER BAKE
Categories: Vegetables, Casseroles, Side-dish
Yield: 6 Servings
2 c Broccoli flowerets, cooked and drained
2 c Cauliflower flowerets, cooked and drained
1 cn (10 oz/284 ml) Condensed Cream of Broccoli Soup
1/3 c Milk
1/4 c Grated Parmesan cheese,
Divided
1 tb Butter or margarine
2 tb Dry bread crumbs
Place vegetables in a 6-cup (1.5 L) baking dish. In a small dish, combine soup, milk and half of the Parmesan. Pour over vegetables.
Combine margarine, bread crumbs and remaining Parmesan. Sprinkle on top of casserole. Bake at 375F (190C) for 25 minutes or until hot and bubbling.
Categories: Vegetables, Casseroles, Side-dish
Yield: 6 Servings
2 c Broccoli flowerets, cooked and drained
2 c Cauliflower flowerets, cooked and drained
1 cn (10 oz/284 ml) Condensed Cream of Broccoli Soup
1/3 c Milk
1/4 c Grated Parmesan cheese,
Divided
1 tb Butter or margarine
2 tb Dry bread crumbs
Place vegetables in a 6-cup (1.5 L) baking dish. In a small dish, combine soup, milk and half of the Parmesan. Pour over vegetables.
Combine margarine, bread crumbs and remaining Parmesan. Sprinkle on top of casserole. Bake at 375F (190C) for 25 minutes or until hot and bubbling.
AMAZING ASIAN FARFALLE
AMAZING ASIAN FARFALLE
2 limes
1 tbs corn oil
1 pound salmon fillet, skin removed
3/4 cup Asian style dressing
8 oz farfalle pasta, cooked and rinsed
4 green onions, chopped
2 small bok choy (greens), chopped
1/2 cup shredded radicchio (like cabbage)
1 large red bell pepper, thinly sliced
Basil leaves (optional)
Heat grill. Zest and juice 1 lime. In bowl, combine oil and 1 tbs each lime juice and zest, add salt and pepper, if desired. Brush onto both sides of fillet. Grill 10 min. turning once. In bowl, whisk together dressing and 2 tbs lime juice. Stir in next 5 ingredients. Slice remaining lime, arrange on platter. Spoon pasta mixture over limes. Garnish with basil leaves, if desired. Serve.
MAKES 10 SERVINGS.*
2 limes
1 tbs corn oil
1 pound salmon fillet, skin removed
3/4 cup Asian style dressing
8 oz farfalle pasta, cooked and rinsed
4 green onions, chopped
2 small bok choy (greens), chopped
1/2 cup shredded radicchio (like cabbage)
1 large red bell pepper, thinly sliced
Basil leaves (optional)
Heat grill. Zest and juice 1 lime. In bowl, combine oil and 1 tbs each lime juice and zest, add salt and pepper, if desired. Brush onto both sides of fillet. Grill 10 min. turning once. In bowl, whisk together dressing and 2 tbs lime juice. Stir in next 5 ingredients. Slice remaining lime, arrange on platter. Spoon pasta mixture over limes. Garnish with basil leaves, if desired. Serve.
MAKES 10 SERVINGS.*
Cherry Almond Granola
Cherry Almond Granola
1 cup packed brown sugar
1/2 cup nonfat dry milk powder
1/2 cup honey
1/3 cup unsweetened apple juice concentrate
2 tbsp canola oil
3 tsp almond extract
6 cups old-fashioned oats
1-1/2 cups dried cherries or cranberries
1 cup slivered almonds
In a saucepan, combine the brown sugar, milk powder, honey, apple juice concentrate and oil. Cook and stir over medium heat until sugar is dissolved.
Stir in extract. In a large bowl, combine the oats, cherries and almonds. Drizzle with sugar mixture and mix well.
Spread in a thin layer in two 15x10x1 in baking pans coated with nonstick cooking spray. Bake at 375 deg F. for 15-20 minutes or until golden brown, stirring occasionally. Cool completely. Store in an airtight container.
Serving Suggestion: Serve with skim milk for breakfast or top with vanilla yogurt for dessert.
Yield: 3 quarts (1/2 cup each)
http://groups.yahoo.com/group/a-little-bit-of_everything/
1 cup packed brown sugar
1/2 cup nonfat dry milk powder
1/2 cup honey
1/3 cup unsweetened apple juice concentrate
2 tbsp canola oil
3 tsp almond extract
6 cups old-fashioned oats
1-1/2 cups dried cherries or cranberries
1 cup slivered almonds
In a saucepan, combine the brown sugar, milk powder, honey, apple juice concentrate and oil. Cook and stir over medium heat until sugar is dissolved.
Stir in extract. In a large bowl, combine the oats, cherries and almonds. Drizzle with sugar mixture and mix well.
Spread in a thin layer in two 15x10x1 in baking pans coated with nonstick cooking spray. Bake at 375 deg F. for 15-20 minutes or until golden brown, stirring occasionally. Cool completely. Store in an airtight container.
Serving Suggestion: Serve with skim milk for breakfast or top with vanilla yogurt for dessert.
Yield: 3 quarts (1/2 cup each)
http://groups.yahoo.com/group/a-little-bit-of_everything/
Apple Beignets
Apple Beignets
Serves 8-10
oil for deep-frying
1 pound all-purpose flour
1 12-ounce beer
3 whole eggs
3 egg yolks
2 teaspoons dark rum
Pinch of salt
3 egg whites
6 medium apples, peeled, cored and cut into rounds 1/4 inch thick granulated sugar (for garnish)
Preheat oil to 375 degrees. In a mixing bowl, combine flour, beer, whole eggs, egg yolks, rum, and salt; mix well. In another bowl, beat egg whites until stiff peaks form. Fold egg whites into batter. Dip apple slices into batter, making sure they are completely coated. Carefully place coated apple slices in hot oil (do not crowd) and cook until golden brown. Remove from oil and drain on paper towels. Sprinkle with
sugar and serve warm.
Serves 8-10
oil for deep-frying
1 pound all-purpose flour
1 12-ounce beer
3 whole eggs
3 egg yolks
2 teaspoons dark rum
Pinch of salt
3 egg whites
6 medium apples, peeled, cored and cut into rounds 1/4 inch thick granulated sugar (for garnish)
Preheat oil to 375 degrees. In a mixing bowl, combine flour, beer, whole eggs, egg yolks, rum, and salt; mix well. In another bowl, beat egg whites until stiff peaks form. Fold egg whites into batter. Dip apple slices into batter, making sure they are completely coated. Carefully place coated apple slices in hot oil (do not crowd) and cook until golden brown. Remove from oil and drain on paper towels. Sprinkle with
sugar and serve warm.
Apple Oatmeal Bars
Apple Oatmeal Bars
15x10x1-inch jelly roll pan
This has excellent flavor and I make it a lot in the fall when I have lots of apples. Great snack for lunch or afternoon break. I got the recipe from America Cooks Cookbook.
Ingredients:
2 cups unsifted flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups quick-cooking oats
1 cup light brown sugar
1 cup margarine
4 apples, peeled and chopped
1 cup chopped nuts
1/2 cup granulated sugar
3 tablespoons butter
Preheat oven to 300°. Grease 15x10x1-inch jelly roll pan. Into mixing bowl sift together flour, baking soda and salt. Add oats, brown sugar and margarine; blend with pastry blender until grainy. Pat half the oat mixture into pan. cover with apples; sprinkle with 1/2 cup of nuts and half of the granulated sugar. Dot with butter. Pat remaining oat mixture on top; sprinkle with remaining nuts and remaining granulated sugar. Bake in preheated oven for 1 hour and 15 minutes. While warm, cut into 3x1-inch bars.
15x10x1-inch jelly roll pan
This has excellent flavor and I make it a lot in the fall when I have lots of apples. Great snack for lunch or afternoon break. I got the recipe from America Cooks Cookbook.
Ingredients:
2 cups unsifted flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups quick-cooking oats
1 cup light brown sugar
1 cup margarine
4 apples, peeled and chopped
1 cup chopped nuts
1/2 cup granulated sugar
3 tablespoons butter
Preheat oven to 300°. Grease 15x10x1-inch jelly roll pan. Into mixing bowl sift together flour, baking soda and salt. Add oats, brown sugar and margarine; blend with pastry blender until grainy. Pat half the oat mixture into pan. cover with apples; sprinkle with 1/2 cup of nuts and half of the granulated sugar. Dot with butter. Pat remaining oat mixture on top; sprinkle with remaining nuts and remaining granulated sugar. Bake in preheated oven for 1 hour and 15 minutes. While warm, cut into 3x1-inch bars.
AMARETTO PIE
AMARETTO PIE
2 c. sugar
1 heaping tbsp. cornmeal
2 heaping tbsp. flour
3 well beaten eggs
2 tsp. vanilla
1/2 c. buttermilk
3/4 stick melted butter
1/4 c. amaretto plus 1 tsp.
Unbaked 9" pie shell
Combine sugar, cornmeal and flour. Mix well. Beat eggs with vanilla, buttermilk, melted butter and amaretto and mix with sugar flour mixture. Pour into 9 inch pie shell. Bake 10 minutes at 425 degrees, then 30 minutes at 325 degrees. Do not over cook. Drizzle 1 teaspoon amaretto over top of pie as soon as removed from oven.
2 c. sugar
1 heaping tbsp. cornmeal
2 heaping tbsp. flour
3 well beaten eggs
2 tsp. vanilla
1/2 c. buttermilk
3/4 stick melted butter
1/4 c. amaretto plus 1 tsp.
Unbaked 9" pie shell
Combine sugar, cornmeal and flour. Mix well. Beat eggs with vanilla, buttermilk, melted butter and amaretto and mix with sugar flour mixture. Pour into 9 inch pie shell. Bake 10 minutes at 425 degrees, then 30 minutes at 325 degrees. Do not over cook. Drizzle 1 teaspoon amaretto over top of pie as soon as removed from oven.
Stuffed Zucchini
Stuffed Zucchini
1 cup sausage
3 slices bacon
1/2 onion
1/2 green pepper
2 slices bread
2 tomatoes
2 eggs -- beaten
mild cheddar cheese
Cut squash in two, remove seeds. Butter all over and sprinkle with seasoned salt. Partly cook squash. Combine sausage, bacon, onion, and pepper in skillet. Brown. Drain off grease. Add bread, tomatoes, and eggs. Fill squash and put cheese on top. Bake at 350 degrees until squash is soft.
By "Diane Geary"on Feb 24, 1998.
1 cup sausage
3 slices bacon
1/2 onion
1/2 green pepper
2 slices bread
2 tomatoes
2 eggs -- beaten
mild cheddar cheese
Cut squash in two, remove seeds. Butter all over and sprinkle with seasoned salt. Partly cook squash. Combine sausage, bacon, onion, and pepper in skillet. Brown. Drain off grease. Add bread, tomatoes, and eggs. Fill squash and put cheese on top. Bake at 350 degrees until squash is soft.
By "Diane Geary"
Spaghetti Lasagna
Spaghetti Lasagna
8 oz of spaghetti
2 Tbsp butter
1 C Parmesan cheese, split
24 oz of cottage cheese
1 lb of Italian sausage
28 oz jar of chunky garden style spaghetti sauce
8 oz of mozzarella cheese, shredded
Cook spaghetti, drain, and mix in butter. Place spaghetti in a buttered 9X13 pan. Chop up sausage and brown in a skillet. Drain fat, and then mix in chunky spaghetti sauce. Take 1/2 C of the Parmesan cheese and sprinkle on top of noodles, followed by the 24 oz of cottage cheese, then another 1/4 C of Parmesan cheese. Then layer the spaghetti sauce on top of that, followed by the shredded mozzarella cheese and the last 1/4 C of Parmesan cheese. Cover with foil and bake at 400 degrees F for 30 minutes, then remove foil and bake an additional 15 minutes. Let cool for 10+ minutes before serving.
8 oz of spaghetti
2 Tbsp butter
1 C Parmesan cheese, split
24 oz of cottage cheese
1 lb of Italian sausage
28 oz jar of chunky garden style spaghetti sauce
8 oz of mozzarella cheese, shredded
Cook spaghetti, drain, and mix in butter. Place spaghetti in a buttered 9X13 pan. Chop up sausage and brown in a skillet. Drain fat, and then mix in chunky spaghetti sauce. Take 1/2 C of the Parmesan cheese and sprinkle on top of noodles, followed by the 24 oz of cottage cheese, then another 1/4 C of Parmesan cheese. Then layer the spaghetti sauce on top of that, followed by the shredded mozzarella cheese and the last 1/4 C of Parmesan cheese. Cover with foil and bake at 400 degrees F for 30 minutes, then remove foil and bake an additional 15 minutes. Let cool for 10+ minutes before serving.
Apple Lasagna
Apple Lasagna
Serving Size : 12
2 c Shredded cheddar cheese
1 c Ricotta cheese
1 Egg -- lightly beaten
1/4 c Sugar
1 t Almond extract
2 20 oz. cans apple pie fillin
8 Lasagna noodles, cooked -- rin
6 tb All-purpose flour
6 tb Packed brown sugar
1/4 c Quick-cooking oats
1/2 t Ground cinnamon
ds Ground nutmeg
3 tb Margarine
1 c Dairy sour cream
1/3 c Packed brown sugar
Combine Cheddar cheese, ricotta cheese, egg, granulate sugar and almond extract in medium bowl; blend well. Spread 1 can apple pie filling over bottom of greased 13x9" pan. Layer 1/2 of the noodles over filling, then spread cheese mixture over noodles. Top with remaining noodles, then remaining can of apple pie filling.
Combine flour, 6 Tbls brown sugar, oats, cinnamon and nutmeg in small bowl. Cut in margarine until crumbly. Sprinkle over apple pie filling. Bake in preheated 350F oven 45 minutes. Cool 15 minute.
Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth. Cover; refrigerate. To serve, cut lasagna into square and garnish with sour cream mixture.
Recipe by: Cindy Revelle
Serving Size : 12
2 c Shredded cheddar cheese
1 c Ricotta cheese
1 Egg -- lightly beaten
1/4 c Sugar
1 t Almond extract
2 20 oz. cans apple pie fillin
8 Lasagna noodles, cooked -- rin
6 tb All-purpose flour
6 tb Packed brown sugar
1/4 c Quick-cooking oats
1/2 t Ground cinnamon
ds Ground nutmeg
3 tb Margarine
1 c Dairy sour cream
1/3 c Packed brown sugar
Combine Cheddar cheese, ricotta cheese, egg, granulate sugar and almond extract in medium bowl; blend well. Spread 1 can apple pie filling over bottom of greased 13x9" pan. Layer 1/2 of the noodles over filling, then spread cheese mixture over noodles. Top with remaining noodles, then remaining can of apple pie filling.
Combine flour, 6 Tbls brown sugar, oats, cinnamon and nutmeg in small bowl. Cut in margarine until crumbly. Sprinkle over apple pie filling. Bake in preheated 350F oven 45 minutes. Cool 15 minute.
Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth. Cover; refrigerate. To serve, cut lasagna into square and garnish with sour cream mixture.
Recipe by: Cindy Revelle
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