Calmars en sauce tomate
2 pounds frozen calamari rings (or 3 pounds of fresh, cleaned and sliced)
2 tablespoons olive oil
1 large carrot, diced
2 shallots, chopped
1 onion, chopped
1 garlic clove,chopped
1 can diced tomatoes
1/2 cup dry white wine
1 tablespoon concentrated tomato puree
1 bouquet garni
pinch (or two) of dried cayenne pepper
salt and freshly ground pepper
Defrost the calamari rings, then rinse with cold water and dry them with paper towel.
Heat the olive oil in a skillet and add the carrot, shallots, onion and garlic. Cook, stirring occasionally, for about 10 minutes or until the vegetables are starting to soften.
Add the squid and saute for 3 minutes, stirring frequently.
Add the tomatoes, wine, tomato puree, bouguet garni, cayenne pepper, salt and pepper and stir to combine. Bring to a boil, then turn the heat down low and cover. Cook covered on low heat for 30 minutes.
Serve hot on plain white rice.
Makes 4 to 6 servings.
Saturday, September 17, 2011
Le Trou's Mouclade
Le Trou's Mouclade
3 quart mussels -- cleaned
6 tablespoon unsalted butter (75g)
6 shallots -- chopped fine
1 bouquet garni (celery -- bay leaf, th; yme, parsley stems)
1 cup white wine (240ml)
1/2 teaspoon saffron threads
1 cup heavy cream (240ml)
1 tablespoon fresh parsley -- chopped
1 clove garlic -- mashed
This one is almost enough to get me off my duff and over to the coast to gather some mussels.
Robert Reynolds, chef/owner of Le Trou Restaurant Francais in San Francisco provides this recipe. He has used it as a vehicle for teaching his students about saffron's special qualities. This recipe originated in the French Bordeaux region.
Steep threads in wine for 30 minutes. Saute 6 shallots in butter until limp. Add Bouquet garni and wine. Simmer for 1 minute. Add cleaned mussels, cover pan with tight-fitting lid, and steam mussels
open, shaking pan occasionally. Check after 3 minutes. Remove opened mussels and set in colander over a bowl to catch their juices.
Discard any mussels not opened after 6 minutes. Saute remaining shallots in butter until limp. Add mussel juice and cream and reduce to desired consistency. Add parsley and garlic, then toss mussels in
sauce until well coated. Serve in soup bowls.
From "Wild About Saffron A Contemporary Guide to an Ancient Spice", by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987. Posted by Stephen Ceideberg; March 30 1993.
Yield: 1 servings
3 quart mussels -- cleaned
6 tablespoon unsalted butter (75g)
6 shallots -- chopped fine
1 bouquet garni (celery -- bay leaf, th; yme, parsley stems)
1 cup white wine (240ml)
1/2 teaspoon saffron threads
1 cup heavy cream (240ml)
1 tablespoon fresh parsley -- chopped
1 clove garlic -- mashed
This one is almost enough to get me off my duff and over to the coast to gather some mussels.
Robert Reynolds, chef/owner of Le Trou Restaurant Francais in San Francisco provides this recipe. He has used it as a vehicle for teaching his students about saffron's special qualities. This recipe originated in the French Bordeaux region.
Steep threads in wine for 30 minutes. Saute 6 shallots in butter until limp. Add Bouquet garni and wine. Simmer for 1 minute. Add cleaned mussels, cover pan with tight-fitting lid, and steam mussels
open, shaking pan occasionally. Check after 3 minutes. Remove opened mussels and set in colander over a bowl to catch their juices.
Discard any mussels not opened after 6 minutes. Saute remaining shallots in butter until limp. Add mussel juice and cream and reduce to desired consistency. Add parsley and garlic, then toss mussels in
sauce until well coated. Serve in soup bowls.
From "Wild About Saffron A Contemporary Guide to an Ancient Spice", by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987. Posted by Stephen Ceideberg; March 30 1993.
Yield: 1 servings
Bouillabaisse Et Rouille
Bouillabaisse Et Rouille
3 lb assorted white fish *
1/3 cup olive oil
5 garlic cloves -- chopped
5 saffron threads -- (5 to 10)
1 pinch thyme
2 large onions -- coarsely chopped
3 lb clean fish bones **
5 large tomatoes ***
1 bouquet garni ****
2 carrots -- coarsely chopped
2 leeks -- coarsely chopped
1 salt and freshly ground pepper
6 cup water
1 1/4 cup dry white wine
2 lb clams -- washed
1 teaspoon saffron threads
2 teaspoon pernod
2 baguettes (french bread) cut diagonally into thin slices
2 large garlic cloves -- peeled
1 rouille (see recipe)
* such as sea bass, flounder, red snapper, grouper, perch, sole, pike, haddock, and cod. ** (remove fins, skin, etc. and all traces of blood) *** peeled, cored, seeded and chopped. **** 1 bay leaf, 1 thyme sprig, 6 parsley sprigs pinch each of grated orange peel, ground fennel seeds, basil, and oregano.
Provencal fish stew with garlic toast and Red Pepper Mayonnaise Fillet the fish or have your fishmonger do it for you. Save the bones. Cut the fish into 1-in (2.5-cm) chunks. Marinate with 2 tablespoons olive oil, 1 clove chopped garlic, a few saffron threads, and a pinch of thyme for at least 1 hour.
Saute the onions and remaining chopped garlic in 4 tablespoons olive oil for 4 minutes. Add the fish bones, tomatoes, bouquet garni, orange peel, fennel seeds, basil, oregano, carrots, leeks, salt and pepper, and cook covered for 10 minutes. Add the water and 1 cup of the wine and bring to a boil. Simmer uncovered for 30 minutes, using a wooden spoon from time to time to crush the bones. Remove from the heat. Blend the mixture in a blender for a few seconds and then strain it into a soup pot through a fine strainer lined with
cheesecloth. Discard the residue in the strainer. Taste the stock for seasoning. If it tastes a little thin, reduce over high heat for a few minutes until the flavor is more fully developed.
Add the clams and simmer until they just begin to open. Add the fish and the remaining wine and cook at a rolling boil for 10 minutes. Add the saffron threads and continue to cook for another 5 minutes. Taste
and season with Pernod, salt and pepper. Pour into warmed individual bowls.
Meanwhile dry the baguette slices in the oven for a few minutes and then rub them with the whole cloves of garlic. Top the slices of bread with plenty of rouille and float them in the bowls of soup.
Serve immediately.
Michael Roberts writing in the Oregonian FOODday, 1/12/93.Posted by Stephen Ceideburg
Submitted By DALE SHIPP On 04-02-95
Yield: 6 servings
3 lb assorted white fish *
1/3 cup olive oil
5 garlic cloves -- chopped
5 saffron threads -- (5 to 10)
1 pinch thyme
2 large onions -- coarsely chopped
3 lb clean fish bones **
5 large tomatoes ***
1 bouquet garni ****
2 carrots -- coarsely chopped
2 leeks -- coarsely chopped
1 salt and freshly ground pepper
6 cup water
1 1/4 cup dry white wine
2 lb clams -- washed
1 teaspoon saffron threads
2 teaspoon pernod
2 baguettes (french bread) cut diagonally into thin slices
2 large garlic cloves -- peeled
1 rouille (see recipe)
* such as sea bass, flounder, red snapper, grouper, perch, sole, pike, haddock, and cod. ** (remove fins, skin, etc. and all traces of blood) *** peeled, cored, seeded and chopped. **** 1 bay leaf, 1 thyme sprig, 6 parsley sprigs pinch each of grated orange peel, ground fennel seeds, basil, and oregano.
Provencal fish stew with garlic toast and Red Pepper Mayonnaise Fillet the fish or have your fishmonger do it for you. Save the bones. Cut the fish into 1-in (2.5-cm) chunks. Marinate with 2 tablespoons olive oil, 1 clove chopped garlic, a few saffron threads, and a pinch of thyme for at least 1 hour.
Saute the onions and remaining chopped garlic in 4 tablespoons olive oil for 4 minutes. Add the fish bones, tomatoes, bouquet garni, orange peel, fennel seeds, basil, oregano, carrots, leeks, salt and pepper, and cook covered for 10 minutes. Add the water and 1 cup of the wine and bring to a boil. Simmer uncovered for 30 minutes, using a wooden spoon from time to time to crush the bones. Remove from the heat. Blend the mixture in a blender for a few seconds and then strain it into a soup pot through a fine strainer lined with
cheesecloth. Discard the residue in the strainer. Taste the stock for seasoning. If it tastes a little thin, reduce over high heat for a few minutes until the flavor is more fully developed.
Add the clams and simmer until they just begin to open. Add the fish and the remaining wine and cook at a rolling boil for 10 minutes. Add the saffron threads and continue to cook for another 5 minutes. Taste
and season with Pernod, salt and pepper. Pour into warmed individual bowls.
Meanwhile dry the baguette slices in the oven for a few minutes and then rub them with the whole cloves of garlic. Top the slices of bread with plenty of rouille and float them in the bowls of soup.
Serve immediately.
Michael Roberts writing in the Oregonian FOODday, 1/12/93.Posted by Stephen Ceideburg
Submitted By DALE SHIPP On 04-02-95
Yield: 6 servings
Crab Cakes
Crab Cakes
Ingredients
2 tablespoons olive oil
6 green onions, chopped
3/8 cup olive oil
1 (6 ounce) can canned crabmeat, drained
1 egg
1 tablespoon mayonnaise
1 teaspoon dry mustard
8 ounces buttery round crackers, crushed
1/2 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning TM
salt to taste
ground black pepper to taste
1 cup dry bread crumbs
Directions
1. Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.
2. Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs.
3. Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.
*from allrecipes.com
Ingredients
2 tablespoons olive oil
6 green onions, chopped
3/8 cup olive oil
1 (6 ounce) can canned crabmeat, drained
1 egg
1 tablespoon mayonnaise
1 teaspoon dry mustard
8 ounces buttery round crackers, crushed
1/2 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning TM
salt to taste
ground black pepper to taste
1 cup dry bread crumbs
Directions
1. Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.
2. Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs.
3. Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.
*from allrecipes.com
Italian Tuna Salad
Italian Tuna Salad
From Food Network Kitchens
Yield: 3 servings
We like to replace mayonnaise with heart-healthy olive oil in our tuna salad.
4 sun-dried tomatoes
1/4 red onion, minced
1 (12-ounce) can solid white albacore tuna in water, drained
1 rib celery, chopped
1/4 cup pitted nicoise olives
1 tablespoon capers, rinsed
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
Juice of 1/2 a lemon
2 tablespoons chopped fresh basil leaves
Kosher salt and freshly ground black pepper
Suggested serving: whole grain breads or bountiful greens Cover the sun-dried tomatoes with hot water in a bowl.
Set aside until soft, about 20 minutes, then drain, chop, and put in a medium bowl.
To mellow the minced onion, soak it in cold water for 10 minutes, then drain it well, pat dry and add to the tomatoes.
Add the tuna, breaking it into large chunks, along with the celery, olives, and capers, and toss to combine.
Add the olive oil, lemon zest and juice, and basil and toss again. Season, to taste, with salt and pepper.
Serve cold, with bread or greens, if desired.
From Food Network Kitchens
Yield: 3 servings
We like to replace mayonnaise with heart-healthy olive oil in our tuna salad.
4 sun-dried tomatoes
1/4 red onion, minced
1 (12-ounce) can solid white albacore tuna in water, drained
1 rib celery, chopped
1/4 cup pitted nicoise olives
1 tablespoon capers, rinsed
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
Juice of 1/2 a lemon
2 tablespoons chopped fresh basil leaves
Kosher salt and freshly ground black pepper
Suggested serving: whole grain breads or bountiful greens Cover the sun-dried tomatoes with hot water in a bowl.
Set aside until soft, about 20 minutes, then drain, chop, and put in a medium bowl.
To mellow the minced onion, soak it in cold water for 10 minutes, then drain it well, pat dry and add to the tomatoes.
Add the tuna, breaking it into large chunks, along with the celery, olives, and capers, and toss to combine.
Add the olive oil, lemon zest and juice, and basil and toss again. Season, to taste, with salt and pepper.
Serve cold, with bread or greens, if desired.
Salmon Patties With Cucumber Sauce
Salmon Patties With Cucumber Sauce
16-oz can salmon, canned -- drained and flaked
1 egg -- slightly beaten
1/3 cup bread crumbs
1/4 cup milk
1/2 teas onion powder
1/2 teas seasoned salt
1 1/2 tablespoon margarine – melted
CUCUMBER SAUCE:
1 cup plain nonfat yogurt
2 tablespoon minced green onion
1/2 cup shredded cucumber
1/2 teas lemon juice
1/2 teas dill weed
Mix together all ingredients, except melted margarine. Form into 4 balls. Flatten slightly. Brush with melted margarine. Bake at 375 degrees for 20 minutes. Meanwhile, make the Cucumber Sauce. Combine ingredients for sauce. Chill until ready to serve. Serve salmon patties with cucumber sauce.
16-oz can salmon, canned -- drained and flaked
1 egg -- slightly beaten
1/3 cup bread crumbs
1/4 cup milk
1/2 teas onion powder
1/2 teas seasoned salt
1 1/2 tablespoon margarine – melted
CUCUMBER SAUCE:
1 cup plain nonfat yogurt
2 tablespoon minced green onion
1/2 cup shredded cucumber
1/2 teas lemon juice
1/2 teas dill weed
Mix together all ingredients, except melted margarine. Form into 4 balls. Flatten slightly. Brush with melted margarine. Bake at 375 degrees for 20 minutes. Meanwhile, make the Cucumber Sauce. Combine ingredients for sauce. Chill until ready to serve. Serve salmon patties with cucumber sauce.
TUNA SALSA PIE
TUNA SALSA PIE
Makes 6-8 Servings
1 package (8 oz.) cream cheese, softened
1 jar (16 oz.) salsa
1 can (12 oz.) Solid White Tuna, drained and flaked
1 green onion, sliced
2 oz. (1/2 cup) shredded cheddar cheese
1 bag tortilla chips
Spread softened cream cheese in 9-inch pie plate.
Top with salsa, then tuna.
Sprinkle with green onion and cheese.
Either chill and serve cold or microwave on high for 4 minutes.
Serve with tortilla chips.
Makes 6-8 Servings
1 package (8 oz.) cream cheese, softened
1 jar (16 oz.) salsa
1 can (12 oz.) Solid White Tuna, drained and flaked
1 green onion, sliced
2 oz. (1/2 cup) shredded cheddar cheese
1 bag tortilla chips
Spread softened cream cheese in 9-inch pie plate.
Top with salsa, then tuna.
Sprinkle with green onion and cheese.
Either chill and serve cold or microwave on high for 4 minutes.
Serve with tortilla chips.
Tuna Divan Crescent Squares
Tuna Divan Crescent Squares
8 servings
INGREDIENTS
1 can (8 oz) crescent dinner rolls
1 cup shredded Swiss cheese (4 oz)
1 box (9 oz) frozen cut broccoli, cooked, well drained
4 eggs
1 can (10 3/4 oz) condensed cream of broccoli soup
2 tablespoons mayonnaise or salad dressing
1/2 teaspoon onion powder
1/2 teaspoon dried dill weed
1 can (6 oz) water-packed tuna, drained
1 jar (2 oz) diced pimiento, drained
DIRECTIONS
1. Heat oven to 350F. Unroll dough and separate into 2 long rectangles; place lengthwise in ungreased 13x9-inch pan. Press in bottom and 1/2 inch up sides to form crust; press edges and perforations to seal. Sprinkle cheese over crust; arrange broccoli over cheese.
2. In medium bowl, beat eggs slightly with wire whisk. Beat in soup, mayonnaise, onion powder and dill weed. Stir in tuna and pimiento. Pour evenly over broccoli.
3. Bake 28 to 32 minutes or until filling is set. Cut into squares; serve warm.
8 servings
INGREDIENTS
1 can (8 oz) crescent dinner rolls
1 cup shredded Swiss cheese (4 oz)
1 box (9 oz) frozen cut broccoli, cooked, well drained
4 eggs
1 can (10 3/4 oz) condensed cream of broccoli soup
2 tablespoons mayonnaise or salad dressing
1/2 teaspoon onion powder
1/2 teaspoon dried dill weed
1 can (6 oz) water-packed tuna, drained
1 jar (2 oz) diced pimiento, drained
DIRECTIONS
1. Heat oven to 350F. Unroll dough and separate into 2 long rectangles; place lengthwise in ungreased 13x9-inch pan. Press in bottom and 1/2 inch up sides to form crust; press edges and perforations to seal. Sprinkle cheese over crust; arrange broccoli over cheese.
2. In medium bowl, beat eggs slightly with wire whisk. Beat in soup, mayonnaise, onion powder and dill weed. Stir in tuna and pimiento. Pour evenly over broccoli.
3. Bake 28 to 32 minutes or until filling is set. Cut into squares; serve warm.
TUNA BURRITOS
TUNA BURRITOS
A new take on burritos combines tuna, chick-peas and crunchy vegetables in warm cheesy wrapper.
Add a salad and some bottled salsa for an inexpensive and popular supper or lunch.
1 tbsp. vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
1 cup diced sweet green pepper
1 can (19 oz/540 mL) chick-peas
2 tsp. chili powder
1/2 tsp. EACH dried oregano and ground cumin
1/4 tsp. hot pepper sauce
1/4 cup fresh lime or lemon juice
4 large (10-inch/25 cm) flour tortillas
1 can (6 oz/170 g) tuna, drained and flaked
1 cup shredded Cheddar or Monterey Jack cheese
In large skillet, heat oil over medium heat; cook onion for 3 minutes. Add garlic, celery and 3/4 cup of the green pepper. Cook, stirring often, for 5 minutes.
Drain chick-peas, reserving 1/4 cup of the liquid. Rinse chick-peas and add to skillet along with chili powder, oregano, cumin and hot pepper sauce.
Heat through, mashing chick-peas with potato masher. Stir in lime juice and reserved liquid; heat through.
Spread evenly over each tortilla, leaving 1-inch border. Sprinkle with tuna pieces and roll up.
Place, seam side down, in greased 13 x 9 inch baking dish; cover tightly with foil and bake in 400 F. oven for 15 minutes. Sprinkle with cheese; bake, uncovered, for about 3 minutes or until cheese melts.
Garnish with remaining green pepper.
Makes 4 servings
A new take on burritos combines tuna, chick-peas and crunchy vegetables in warm cheesy wrapper.
Add a salad and some bottled salsa for an inexpensive and popular supper or lunch.
1 tbsp. vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
1 cup diced sweet green pepper
1 can (19 oz/540 mL) chick-peas
2 tsp. chili powder
1/2 tsp. EACH dried oregano and ground cumin
1/4 tsp. hot pepper sauce
1/4 cup fresh lime or lemon juice
4 large (10-inch/25 cm) flour tortillas
1 can (6 oz/170 g) tuna, drained and flaked
1 cup shredded Cheddar or Monterey Jack cheese
In large skillet, heat oil over medium heat; cook onion for 3 minutes. Add garlic, celery and 3/4 cup of the green pepper. Cook, stirring often, for 5 minutes.
Drain chick-peas, reserving 1/4 cup of the liquid. Rinse chick-peas and add to skillet along with chili powder, oregano, cumin and hot pepper sauce.
Heat through, mashing chick-peas with potato masher. Stir in lime juice and reserved liquid; heat through.
Spread evenly over each tortilla, leaving 1-inch border. Sprinkle with tuna pieces and roll up.
Place, seam side down, in greased 13 x 9 inch baking dish; cover tightly with foil and bake in 400 F. oven for 15 minutes. Sprinkle with cheese; bake, uncovered, for about 3 minutes or until cheese melts.
Garnish with remaining green pepper.
Makes 4 servings
Salmon Burgers with Caesar Slaw
Salmon Burgers with Caesar Slaw
Serves 4-Rachael Ray
When cooking with canned salmon, I like to keep the lid on and use it to squeeze out all the moisture, but be careful of the can's sharp edges. –RR
Ingredients
1 can Alaskan salmon (14 ounces), drained and flaked
2 egg whites, lightly beaten
Handful parsley leaves, finely chopped
2 lemons, zested and juiced, divided
3 cloves garlic, finely chopped
3/4 cup Italian breadcrumbs (3 generous handfuls)
Salt and pepper
4 anchovies, finely chopped (optional)
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce (eyeball it)
2 tablespoons plus 1/4 cup extra virgin olive oil (EVOO), divided
Couple handfuls grated Parmigiano Reggiano or Romano cheese
2 hearts of romaine lettuce, shredded
1 head radicchio, shredded
Preparation
To flaked salmon, add egg whites, parsley, the zest and juice of 1 lemon, 2/3 of the total amount of chopped garlic, the breadcrumbs and lots of black pepper and a little salt. Mix together and form four large patties or eight mini patties.
To a salad bowl, add the remaining zest and lemon juice, remaining garlic, chopped anchovies, Dijon mustard, and Worcestershire. Whisk in about 1/4 cup EVOO and cheese. Add lots of black pepper, no salt. Add shredded lettuces to the bowl and toss to coat evenly. Now, season the slaw with salt to taste, if necessary.
Pre-heat 2 tablespoons of EVOO, 2 turns of the pan, in a nonstick skillet over medium to medium-high heat. Cook salmon patties 2-3 minutes on each side for mini patties, 4 minutes on each side for large patties.
Serve salmon patties on top of the Caesar Slaw.
Serves 4-Rachael Ray
When cooking with canned salmon, I like to keep the lid on and use it to squeeze out all the moisture, but be careful of the can's sharp edges. –RR
Ingredients
1 can Alaskan salmon (14 ounces), drained and flaked
2 egg whites, lightly beaten
Handful parsley leaves, finely chopped
2 lemons, zested and juiced, divided
3 cloves garlic, finely chopped
3/4 cup Italian breadcrumbs (3 generous handfuls)
Salt and pepper
4 anchovies, finely chopped (optional)
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce (eyeball it)
2 tablespoons plus 1/4 cup extra virgin olive oil (EVOO), divided
Couple handfuls grated Parmigiano Reggiano or Romano cheese
2 hearts of romaine lettuce, shredded
1 head radicchio, shredded
Preparation
To flaked salmon, add egg whites, parsley, the zest and juice of 1 lemon, 2/3 of the total amount of chopped garlic, the breadcrumbs and lots of black pepper and a little salt. Mix together and form four large patties or eight mini patties.
To a salad bowl, add the remaining zest and lemon juice, remaining garlic, chopped anchovies, Dijon mustard, and Worcestershire. Whisk in about 1/4 cup EVOO and cheese. Add lots of black pepper, no salt. Add shredded lettuces to the bowl and toss to coat evenly. Now, season the slaw with salt to taste, if necessary.
Pre-heat 2 tablespoons of EVOO, 2 turns of the pan, in a nonstick skillet over medium to medium-high heat. Cook salmon patties 2-3 minutes on each side for mini patties, 4 minutes on each side for large patties.
Serve salmon patties on top of the Caesar Slaw.
BOW TIE TUNA PASTA
BOW TIE TUNA PASTA
Serves 6.
1 7-ounce jar roasted red peppers
3 garlic cloves
1 red onion
1/4 cup pine nuts
1/2 cup olive oil
1/2 teaspoon red pepper flakes
1 teaspoon marjoram
1/2 teaspoon salt
1 16-ounce can water-packed tuna, drained
2 tablespoons fresh lemon juice
1/4 cup drained capers
1/4 cup chopped fresh parsley
1 pound bow tie pasta
freshly-ground Parmesan cheese
Drain the red peppers, and cut them into 1/2" dice. Mince the garlic. Peel and cut the red onion into 1/2" dice. In a medium-size frying pan over medium heat, brown the pine nuts, shaking the pan constantly. Be careful since the nuts will burn quickly once they start to brown. Immediately remove them from the pan once they are brown. Place in a plastic container and refrigerate.
Add the oil, garlic, and onion to the pan and cook for 5 minutes or until the onions are soft. Add the roasted red peppers, red pepper flakes, and marjoram, and cook for another 3 to 4 minutes. Sprinkle with the salt and stir. In a large, plastic bowl, break up the tuna into chunks. Add the lemon juice, capers, and parsley. Toss well. Bring a large pot of salted water to a boil and cook the pasta until tender. Drain and add to the tuna mixture.
Toss in the red pepper mixture. Sprinkle with the pine nuts. Transfer to a large plastic container. When ready to serve, place Parmesan cheese on the side.
Serves 6.
1 7-ounce jar roasted red peppers
3 garlic cloves
1 red onion
1/4 cup pine nuts
1/2 cup olive oil
1/2 teaspoon red pepper flakes
1 teaspoon marjoram
1/2 teaspoon salt
1 16-ounce can water-packed tuna, drained
2 tablespoons fresh lemon juice
1/4 cup drained capers
1/4 cup chopped fresh parsley
1 pound bow tie pasta
freshly-ground Parmesan cheese
Drain the red peppers, and cut them into 1/2" dice. Mince the garlic. Peel and cut the red onion into 1/2" dice. In a medium-size frying pan over medium heat, brown the pine nuts, shaking the pan constantly. Be careful since the nuts will burn quickly once they start to brown. Immediately remove them from the pan once they are brown. Place in a plastic container and refrigerate.
Add the oil, garlic, and onion to the pan and cook for 5 minutes or until the onions are soft. Add the roasted red peppers, red pepper flakes, and marjoram, and cook for another 3 to 4 minutes. Sprinkle with the salt and stir. In a large, plastic bowl, break up the tuna into chunks. Add the lemon juice, capers, and parsley. Toss well. Bring a large pot of salted water to a boil and cook the pasta until tender. Drain and add to the tuna mixture.
Toss in the red pepper mixture. Sprinkle with the pine nuts. Transfer to a large plastic container. When ready to serve, place Parmesan cheese on the side.
Spaghetti Squash With Mushrooms And Shrimp
Spaghetti Squash With Mushrooms And Shrimp
1 spaghetti squash, about 2 lb
4 ounces fresh mushrooms
1 pound medium shrimp
2 tablespoons margarine, divided
1 1/2 tablespoons flour
3/4 cup milk, 2%
1 tablespoon dry sherry
1/2 cup grated parmesan cheese
fresh ground black pepper
1/4 cup corn flake crumbs
Boil shrimp with seasonings, let cool then peel and devein. Cut shrimp into small pieces, or shred. Set aside.
Weigh squash, determine microwave time at 6 minutes per pound. Place squash, whole, on a glass pie plate.
Microwave on high for 2 minutes; pierce rind in 4-6 places with an ice pick. Turning squash over, halfway through cooking, microwave on high for the time determined.
Let stand while preparing the rest of the recipe. Place mushrooms in a 2-cup glass measure; cover with vented plastic wrap.
Microwave on high 1 3/4 minutes. Remove mushrooms and add 1 tablespoon margarine to liquid. Blend in flour with a wire whisk, then add milk.
Whisking midway through cooking, microwave on high for 2 minutes, or until thickened. Stir in sherry, cheese and pepper. Add cooked mushrooms and shrimp, mix well.
Cut squash in half, remove seeds. Use a fork to scrape strands of squash from the rind. Place strand in a 1 1/2 qt casserole, pour mushroom sauce over squash; toss to combine.
Place remaining 1 tablespoon margarine in a custard cup; microwave on high 30 seconds, or until melted. Blend in corn flake crumbs.Distribute over the top of squash. Microwave on high for 1 minute, or until hot.
Serves 6.
(From Gourmet Pescatarian Vegetarian Delights (Renuka Singh))
1 spaghetti squash, about 2 lb
4 ounces fresh mushrooms
1 pound medium shrimp
2 tablespoons margarine, divided
1 1/2 tablespoons flour
3/4 cup milk, 2%
1 tablespoon dry sherry
1/2 cup grated parmesan cheese
fresh ground black pepper
1/4 cup corn flake crumbs
Boil shrimp with seasonings, let cool then peel and devein. Cut shrimp into small pieces, or shred. Set aside.
Weigh squash, determine microwave time at 6 minutes per pound. Place squash, whole, on a glass pie plate.
Microwave on high for 2 minutes; pierce rind in 4-6 places with an ice pick. Turning squash over, halfway through cooking, microwave on high for the time determined.
Let stand while preparing the rest of the recipe. Place mushrooms in a 2-cup glass measure; cover with vented plastic wrap.
Microwave on high 1 3/4 minutes. Remove mushrooms and add 1 tablespoon margarine to liquid. Blend in flour with a wire whisk, then add milk.
Whisking midway through cooking, microwave on high for 2 minutes, or until thickened. Stir in sherry, cheese and pepper. Add cooked mushrooms and shrimp, mix well.
Cut squash in half, remove seeds. Use a fork to scrape strands of squash from the rind. Place strand in a 1 1/2 qt casserole, pour mushroom sauce over squash; toss to combine.
Place remaining 1 tablespoon margarine in a custard cup; microwave on high 30 seconds, or until melted. Blend in corn flake crumbs.Distribute over the top of squash. Microwave on high for 1 minute, or until hot.
Serves 6.
(From Gourmet Pescatarian Vegetarian Delights (Renuka Singh))
TUNA & PASTA CHEDDAR MELT
TUNA & PASTA CHEDDAR MELT
one 10 1/2 oz. can condensed chicken broth
1 soup can water
3 cups uncooked corkscrew-shaped pasta (rotini)
one 10 3/4 oz. can condensed cream of mushroom soup
1 cup milk
one 6 oz. can tuna, drained, flaked
1 cup shredded cheddar cheese (about 4 oz.)
2 T. italian-seasoned dry bread crumbs
2 tsp. butter, melted
Heat broth, water in a 12" skillet over medium-high heat to a boil. Stir in pasta. Reduce heat to medium. Cook until pasta is tender, stirring often. Do not drain. Stir soup, milk, tuna in skillet. Top with cheese. Stir bread crumbs, butter in a small bowl. Sprinkle over tuna mixture. Cook until cheese is melted.
one 10 1/2 oz. can condensed chicken broth
1 soup can water
3 cups uncooked corkscrew-shaped pasta (rotini)
one 10 3/4 oz. can condensed cream of mushroom soup
1 cup milk
one 6 oz. can tuna, drained, flaked
1 cup shredded cheddar cheese (about 4 oz.)
2 T. italian-seasoned dry bread crumbs
2 tsp. butter, melted
Heat broth, water in a 12" skillet over medium-high heat to a boil. Stir in pasta. Reduce heat to medium. Cook until pasta is tender, stirring often. Do not drain. Stir soup, milk, tuna in skillet. Top with cheese. Stir bread crumbs, butter in a small bowl. Sprinkle over tuna mixture. Cook until cheese is melted.
Friday, September 16, 2011
Inside-out Carrot Cakes
Inside-out Carrot Cakes
These individual-size cakes have all their frosting in the middle, making them easy to eat (and pack up for picnics). Prep and Cook Time: about 1 hour..
3 tablespoons unsalted butter, softened, plus more for cookie sheets
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1 teaspoon ground ginger
Pinch ground cloves
1/8 teaspoon freshly, finely grated nutmeg
1/8 teaspoon freshly, finely ground black pepper
6 tablespoons vegetable oil
1/2 cup firmly packed light brown sugar
1 large egg
1/4 cup sour cream
3/4 teaspoon vanilla, divided
1 1/2 medium carrots, peeled and shredded on the fine side of a box grater (to yield 1 cup)
1/4 cup unsweetened shredded dried coconut
5 ounces cream cheese, softened
2/3 cup powdered sugar
1 teaspoon heavy cream or milk
1. Preheat oven to 350°. Put a dab of butter in each corner of 2 large baking sheets and line with parchment.
2. In a medium bowl, whisk together flour, baking soda, salt, and spices. In a large bowl, whisk together oil, brown sugar, egg, sour cream, and 1/4 tsp. vanilla; stir in dry ingredients with a wooden spoon until well combined. Add carrots and coconut, stirring until just combined.
3. Drop 1-tbsp. circles of batter onto baking sheets about 1 in. apart. Bake until cooked through and browned slightly, 14 to 18 minutes. Cool on baking sheets.
4. Using a stand mixer or hand mixer, beat cream cheese until very soft. Add butter and beat until smooth and well blended. Add powdered sugar a third at a time, beating until smooth after each addition. Beat in cream and remaining 1/2 tsp. vanilla.
5. Flip cakes over and spread about 1 1/2 tbsp. frosting on half of them. Top each with a remaining cake, flat side down, to sandwich the frosting.
Yield: Makes 10 to 12 cakes
Notes: This recipe can easily be doubled, and may also be baked as cupcakes (you'll get about 7 cupcakes):
Pour batter into lined, 1/2-cup muffin tins and bake at 350° for 18 minutes, or until a toothpick inserted in the center comes out clean.
Cool in tins 5 minutes, then turn onto a rack.
Frost the cupcakes once they're completely cooled
These individual-size cakes have all their frosting in the middle, making them easy to eat (and pack up for picnics). Prep and Cook Time: about 1 hour..
3 tablespoons unsalted butter, softened, plus more for cookie sheets
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1 teaspoon ground ginger
Pinch ground cloves
1/8 teaspoon freshly, finely grated nutmeg
1/8 teaspoon freshly, finely ground black pepper
6 tablespoons vegetable oil
1/2 cup firmly packed light brown sugar
1 large egg
1/4 cup sour cream
3/4 teaspoon vanilla, divided
1 1/2 medium carrots, peeled and shredded on the fine side of a box grater (to yield 1 cup)
1/4 cup unsweetened shredded dried coconut
5 ounces cream cheese, softened
2/3 cup powdered sugar
1 teaspoon heavy cream or milk
1. Preheat oven to 350°. Put a dab of butter in each corner of 2 large baking sheets and line with parchment.
2. In a medium bowl, whisk together flour, baking soda, salt, and spices. In a large bowl, whisk together oil, brown sugar, egg, sour cream, and 1/4 tsp. vanilla; stir in dry ingredients with a wooden spoon until well combined. Add carrots and coconut, stirring until just combined.
3. Drop 1-tbsp. circles of batter onto baking sheets about 1 in. apart. Bake until cooked through and browned slightly, 14 to 18 minutes. Cool on baking sheets.
4. Using a stand mixer or hand mixer, beat cream cheese until very soft. Add butter and beat until smooth and well blended. Add powdered sugar a third at a time, beating until smooth after each addition. Beat in cream and remaining 1/2 tsp. vanilla.
5. Flip cakes over and spread about 1 1/2 tbsp. frosting on half of them. Top each with a remaining cake, flat side down, to sandwich the frosting.
Yield: Makes 10 to 12 cakes
Notes: This recipe can easily be doubled, and may also be baked as cupcakes (you'll get about 7 cupcakes):
Pour batter into lined, 1/2-cup muffin tins and bake at 350° for 18 minutes, or until a toothpick inserted in the center comes out clean.
Cool in tins 5 minutes, then turn onto a rack.
Frost the cupcakes once they're completely cooled
Applesauce Pecan Crumb Cake
Applesauce Pecan Crumb Cake Recipe By :TNTRecipes
Serving Size : 1
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup buttermilk
1/2 cup applesauce
1 tablespoon butter melted
1 large egg
1 large egg white
1/3 cup chopped pecans
1/3 cup all-purpose flour
1/4 cup packed brown sugar
2 teaspoons butter melted
1/2 teaspoon ground cinnamon
Heat oven to 350 Degrees F. Combine first 5 ingredients in large bowl.
Combine next 5 ingredients in a separate bowl. Make a well in the dry ingredients; pour in milk mixture and stir just until moist. Spoon batter in to greased 9 inch round pan. Combine pecans and remaining ingredients in a small bowl. Stir with a fork until the mixture resembles coarse meal.
Sprinkle evenly over top of cake. Bake for 35 minutes or until a wooden pick inserted in center comes out clean.
Serving Size : 1
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup buttermilk
1/2 cup applesauce
1 tablespoon butter melted
1 large egg
1 large egg white
1/3 cup chopped pecans
1/3 cup all-purpose flour
1/4 cup packed brown sugar
2 teaspoons butter melted
1/2 teaspoon ground cinnamon
Heat oven to 350 Degrees F. Combine first 5 ingredients in large bowl.
Combine next 5 ingredients in a separate bowl. Make a well in the dry ingredients; pour in milk mixture and stir just until moist. Spoon batter in to greased 9 inch round pan. Combine pecans and remaining ingredients in a small bowl. Stir with a fork until the mixture resembles coarse meal.
Sprinkle evenly over top of cake. Bake for 35 minutes or until a wooden pick inserted in center comes out clean.
APPLESAUCE JAM CAKE
APPLESAUCE JAM CAKE
3 cups sifted flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon salt
1 cup shortening
1 1/2 cups sugar
3 egg yolks
1 cup jam
1 cup applesauce
1 cup buttermilk
3 egg whites -- beaten until stiff peaks from when beater is pulled up
1 1/2 cups raisins
2 cups chopped walnuts
Powdered sugar
Sift together flour, baking soda, cinnamon, cloves, nutmeg, allspice and salt. Set aside. Beat shortening until well blended.
Gradually add sugar and egg yolks, beating until light and fluffy.
Stir in jam and applesauce and mix well. Add sifted ingredients alternately with buttermilk blending well after each addition. Fold in egg whites, raisins and walnuts. Turn into 2 square pans that have been greased and lined with wax paper. Bake at 350 for 50 minutes. Top with powdered sugar just before serving.
3 cups sifted flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon salt
1 cup shortening
1 1/2 cups sugar
3 egg yolks
1 cup jam
1 cup applesauce
1 cup buttermilk
3 egg whites -- beaten until stiff peaks from when beater is pulled up
1 1/2 cups raisins
2 cups chopped walnuts
Powdered sugar
Sift together flour, baking soda, cinnamon, cloves, nutmeg, allspice and salt. Set aside. Beat shortening until well blended.
Gradually add sugar and egg yolks, beating until light and fluffy.
Stir in jam and applesauce and mix well. Add sifted ingredients alternately with buttermilk blending well after each addition. Fold in egg whites, raisins and walnuts. Turn into 2 square pans that have been greased and lined with wax paper. Bake at 350 for 50 minutes. Top with powdered sugar just before serving.
Aaroni's Chocolate Cake With Truffles
Aaroni's Chocolate Cake With Truffles
Cake
14 ounces high quality unsweetened chocolate (60 percent cacao)
14 ounces cold butter, diced
2 ounces flour
7 ounces sugar
2 tablespoons cocoa
6- 7 eggs
Melt chocolate and butter until smooth, mix well. Add flour and cocoa. With a mixer, beat eggs and sugar for 5 minutes. Beat in the chocolate mixture.
Pour into a 10- or 11-inch pan. Top with the truffles and bake 30 to 45 minutes at 325 degrees.
Truffles (yields 20 truffles)
7 ounces chocolate
3-1/2 ounces butter
2 egg yolks
4 tablespoons cream
1 teaspoon whiskey (or liqueur or brandy)
1 teaspoon vanilla extract
Cocoa for sprinkling
Beat chocolate and butter over a bowl of hot water until smooth. Add egg yolks, cream, liquor and vanilla. Form the mixture into small balls.
Refrigerate until firm. Roll in cocoa.
Cake
14 ounces high quality unsweetened chocolate (60 percent cacao)
14 ounces cold butter, diced
2 ounces flour
7 ounces sugar
2 tablespoons cocoa
6- 7 eggs
Melt chocolate and butter until smooth, mix well. Add flour and cocoa. With a mixer, beat eggs and sugar for 5 minutes. Beat in the chocolate mixture.
Pour into a 10- or 11-inch pan. Top with the truffles and bake 30 to 45 minutes at 325 degrees.
Truffles (yields 20 truffles)
7 ounces chocolate
3-1/2 ounces butter
2 egg yolks
4 tablespoons cream
1 teaspoon whiskey (or liqueur or brandy)
1 teaspoon vanilla extract
Cocoa for sprinkling
Beat chocolate and butter over a bowl of hot water until smooth. Add egg yolks, cream, liquor and vanilla. Form the mixture into small balls.
Refrigerate until firm. Roll in cocoa.
A GOOD PICNIC CAKE
A GOOD PICNIC CAKE
1/2 c. butter
1 1/2 c. light brown sugar
2 eggs
2 1/2 c. all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla
Topping:
1/2 c. pecans
10 large marshmallows
1/2 c. light brown sugar
Cream butter and sugar. Add eggs and beat well. Sift together dry ingredients and add alternately with milk and vanilla. Grease a 9 x 9-inch cake pan. Cut marshmallows in half and arrange on top. Mix sugar and pecans and sprinkle on batter. Bake at 350° for 45 minutes.
1/2 c. butter
1 1/2 c. light brown sugar
2 eggs
2 1/2 c. all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla
Topping:
1/2 c. pecans
10 large marshmallows
1/2 c. light brown sugar
Cream butter and sugar. Add eggs and beat well. Sift together dry ingredients and add alternately with milk and vanilla. Grease a 9 x 9-inch cake pan. Cut marshmallows in half and arrange on top. Mix sugar and pecans and sprinkle on batter. Bake at 350° for 45 minutes.
EASY, YET IMPRESSIVE PICNIC CAKE
EASY, YET IMPRESSIVE PICNIC CAKE
Cake:
1 pkg. yellow cake mix
1 pkg. instant lemon pudding
4 eggs
3/4 c. water
2/3 c. oil
Glaze:
1/3 c. combined orange and lemon juices
2/3 c. sugar
1/2 to 1 stick butter
Preheat oven to 325°. Grease and flour tube pan (do not use Bundt pan; it will be hard to get glaze to permeate cake and nut run off).
Mix eggs, water and oil until light-colored. Add cake and pudding mixes.Beat 10 minutes. Pour into prepared tube pan. Bake at 325° for 25 minutes or until tester comes out clean.
As cake cools, just slightly, melt butter, sugar and juices until dissolved. Turn out cake upside-down and perforate many places with thin knife. Pour glaze slowly over top and sides of cake until absorbed.
Cake:
1 pkg. yellow cake mix
1 pkg. instant lemon pudding
4 eggs
3/4 c. water
2/3 c. oil
Glaze:
1/3 c. combined orange and lemon juices
2/3 c. sugar
1/2 to 1 stick butter
Preheat oven to 325°. Grease and flour tube pan (do not use Bundt pan; it will be hard to get glaze to permeate cake and nut run off).
Mix eggs, water and oil until light-colored. Add cake and pudding mixes.Beat 10 minutes. Pour into prepared tube pan. Bake at 325° for 25 minutes or until tester comes out clean.
As cake cools, just slightly, melt butter, sugar and juices until dissolved. Turn out cake upside-down and perforate many places with thin knife. Pour glaze slowly over top and sides of cake until absorbed.
Sugar Free Applesauce Cake
Sugar Free Applesauce Cake
3 eggs
1/4 cup vegetable oil
1 cup each unsweetened applesauce; frozen apple juice concentrate, thawed
2-1/4 cups all-purpose flour
1 tbsp. baking soda
1 tsp. ground ginger
1-1/2 cups ground almonds
2 Macintosh apples - peeled, cored and finely chopped
1 pkg. (8 oz.) cream cheese
3 tbsp. unsweetened apple butter
2 tbsp. frozen apple juice concentrate, thawed, divided
Heat oven to 350º F (175º C).
Grease and flour 1 9x9" baking pan. Beat eggs until they drop like ribbons from beaters. Continue beating and add oil in a thin stream. Beat in 1 cup applesauce and 1 cup unsweetened apple juice concentrate.
Beat in flour gradually until well blended. Add baking soda, ground ginger, ground almonds and apples, mix to combine. Pour batter into pan and bake about 40 minutes or until cake tests done.
Let cake cool on a rack for 15 minutes before turning out of pan. Cool completely before frosting. Carefully slice cake in half horizontally with a long serrated knife.
Fill and frost with Apple Butter Frosting. Apple Butter Frosting: Beat cream cheese until soft and fluffy. Gradually beat in apple butter and remaining 2 tbsp. apple juice concentrate.
Makes 9 servings.
3 eggs
1/4 cup vegetable oil
1 cup each unsweetened applesauce; frozen apple juice concentrate, thawed
2-1/4 cups all-purpose flour
1 tbsp. baking soda
1 tsp. ground ginger
1-1/2 cups ground almonds
2 Macintosh apples - peeled, cored and finely chopped
1 pkg. (8 oz.) cream cheese
3 tbsp. unsweetened apple butter
2 tbsp. frozen apple juice concentrate, thawed, divided
Heat oven to 350º F (175º C).
Grease and flour 1 9x9" baking pan. Beat eggs until they drop like ribbons from beaters. Continue beating and add oil in a thin stream. Beat in 1 cup applesauce and 1 cup unsweetened apple juice concentrate.
Beat in flour gradually until well blended. Add baking soda, ground ginger, ground almonds and apples, mix to combine. Pour batter into pan and bake about 40 minutes or until cake tests done.
Let cake cool on a rack for 15 minutes before turning out of pan. Cool completely before frosting. Carefully slice cake in half horizontally with a long serrated knife.
Fill and frost with Apple Butter Frosting. Apple Butter Frosting: Beat cream cheese until soft and fluffy. Gradually beat in apple butter and remaining 2 tbsp. apple juice concentrate.
Makes 9 servings.
SPICED APPLE CAKE WITH CARAMEL SAUCE
SPICED APPLE CAKE WITH CARAMEL SAUCE
9 Servings
Prep: 20 min. Bake: 25 min.
Ingredients
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg, lightly beaten
2 cups shredded peeled tart apples (about 2 large)
1/4 cup chopped walnuts
CARAMEL SAUCE:
1/2 cup packed light brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 cup water
1 tablespoon butter
1/4 teaspoon vanilla extract
Directions
In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. Combine egg and apples; add to flour mixture and mix well. Stir in walnuts.
Transfer to an 8-in. Square baking dish coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
For sauce, in a small nonstick saucepan, combine the brown sugar, flour and salt. Gradually add water; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in butter and vanilla. Serve with warm apple dessert. Yield: 9 servings.
9 Servings
Prep: 20 min. Bake: 25 min.
Ingredients
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg, lightly beaten
2 cups shredded peeled tart apples (about 2 large)
1/4 cup chopped walnuts
CARAMEL SAUCE:
1/2 cup packed light brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 cup water
1 tablespoon butter
1/4 teaspoon vanilla extract
Directions
In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. Combine egg and apples; add to flour mixture and mix well. Stir in walnuts.
Transfer to an 8-in. Square baking dish coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
For sauce, in a small nonstick saucepan, combine the brown sugar, flour and salt. Gradually add water; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in butter and vanilla. Serve with warm apple dessert. Yield: 9 servings.
Candy Apple Cake
Candy Apple Cake
1 cup red-hot cinnamon candies
1/2 cup sugar
1 cup apple juice, divided
1/2 tsp. red food coloring
4 large Granny Smith apples, cored and coarsely chopped
1 pkg. yellow cake mix (18.25 oz)
1 pkg. (4-serving size) instant vanilla pudding mix
2 eggs
1 cup sour cream
Heat oven to 350. Grease a 9X13 pan; set aside. In a large saucepan, combine the cinnamon candies, sugar, 1/2 cup apple juice, and food color. Heat over high heat, stirring until candies dissolve. Add apples and bring to a boil, stirring occasionally.
Boil for 5-7 minutes, or until the apples are tender; spoon into the baking dish. In a medium bowl, combine cake mix, pudding mix, eggs, sour cream and the remaining 1/2 cup apple juice; mix well and spoon
over the apple mixture, spreading to completely cover. Bake for 30- 35 minutes, until a toothpick inserted in the center comes out clean. Allow to cool slightly, then invert on a serving platter.
Allow to cool completely. Cut into squares and serve.
1 cup red-hot cinnamon candies
1/2 cup sugar
1 cup apple juice, divided
1/2 tsp. red food coloring
4 large Granny Smith apples, cored and coarsely chopped
1 pkg. yellow cake mix (18.25 oz)
1 pkg. (4-serving size) instant vanilla pudding mix
2 eggs
1 cup sour cream
Heat oven to 350. Grease a 9X13 pan; set aside. In a large saucepan, combine the cinnamon candies, sugar, 1/2 cup apple juice, and food color. Heat over high heat, stirring until candies dissolve. Add apples and bring to a boil, stirring occasionally.
Boil for 5-7 minutes, or until the apples are tender; spoon into the baking dish. In a medium bowl, combine cake mix, pudding mix, eggs, sour cream and the remaining 1/2 cup apple juice; mix well and spoon
over the apple mixture, spreading to completely cover. Bake for 30- 35 minutes, until a toothpick inserted in the center comes out clean. Allow to cool slightly, then invert on a serving platter.
Allow to cool completely. Cut into squares and serve.
Cracker Barrel Double Fudge Coca-Cola Cake
Cracker Barrel Double Fudge Coca-Cola Cake
1 cup coca-cola
1/2 cup oil
1 stick margarine
3 Tbs. cocoa
2 cups sugar
2 cups flour
1/2 tsp. salt
2 eggs
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla
FROSTING:
1 stick margarine
3 Tbs. cocoa
6 Tbs. cream or milk
1 tsp. vanilla
1/2 to 1 cup chopped pecans
1 lb. powdered sugar
In a saucepan, bring coca-cola, oil, margarine and cocoa to a boil; mix the sugar, flour and salt. Pour in the boiling liquid and beat well. Add the eggs, buttermilk, soda and vanilla and beat well.
Pour into a greased and floured sheet cake (jellyroll) pan and bake at 350 for 20-25 minutes.
Frosting Directions: In a saucepan, combine butter, cocoa and milk and heat until the butter melts. Beat in the remaining ingredients, and spread on the hot cake. Cool and cut.
1 cup coca-cola
1/2 cup oil
1 stick margarine
3 Tbs. cocoa
2 cups sugar
2 cups flour
1/2 tsp. salt
2 eggs
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla
FROSTING:
1 stick margarine
3 Tbs. cocoa
6 Tbs. cream or milk
1 tsp. vanilla
1/2 to 1 cup chopped pecans
1 lb. powdered sugar
In a saucepan, bring coca-cola, oil, margarine and cocoa to a boil; mix the sugar, flour and salt. Pour in the boiling liquid and beat well. Add the eggs, buttermilk, soda and vanilla and beat well.
Pour into a greased and floured sheet cake (jellyroll) pan and bake at 350 for 20-25 minutes.
Frosting Directions: In a saucepan, combine butter, cocoa and milk and heat until the butter melts. Beat in the remaining ingredients, and spread on the hot cake. Cool and cut.
Almond Joy Cake
Almond Joy Cake
1 chocolate pudding cake mix (18.25 oz)
Filling:
1 cup evaporated milk
1 cup sugar
24 large marshmallows
14 oz. coconut
Frosting:
1-1/2 cups sugar
1 stick margarine
1/2 cup (additional) evaporated milk
1-1/2 cups chocolate chips
1 cup nuts, optional
Prepare cake mix as directed on package and bake. Heat 1 cup milk, 1 cup sugar and marshmallows until melted; add coconut. While cake is hot, cover completely with filling. Let set while preparing frosting. In saucepan, heat 1-1/2 cups sugar, 1/2 cup milk and margarine until it starts to boil; add chocolate chips. Stir until melted; add nuts, if desired. Pour over cake.
1 chocolate pudding cake mix (18.25 oz)
Filling:
1 cup evaporated milk
1 cup sugar
24 large marshmallows
14 oz. coconut
Frosting:
1-1/2 cups sugar
1 stick margarine
1/2 cup (additional) evaporated milk
1-1/2 cups chocolate chips
1 cup nuts, optional
Prepare cake mix as directed on package and bake. Heat 1 cup milk, 1 cup sugar and marshmallows until melted; add coconut. While cake is hot, cover completely with filling. Let set while preparing frosting. In saucepan, heat 1-1/2 cups sugar, 1/2 cup milk and margarine until it starts to boil; add chocolate chips. Stir until melted; add nuts, if desired. Pour over cake.
Banana Cake
Banana Cake
1 box yellow cake mix
2 large ripe bananas
1 tsp. baking soda
Whipped cream
Prepare cake mix according to package directions. Mash the bananas with the baking soda and stir into the cake batter. Pour batter into greased and floured 13X9 pan. DO NOT preheat oven. Place unbaked
cake in oven and turn oven on to 350. Bake for 1 hour. Let cake cool thoroughly and then refrigerate. Frost with whipped cream or dust with powdered sugar.
1 box yellow cake mix
2 large ripe bananas
1 tsp. baking soda
Whipped cream
Prepare cake mix according to package directions. Mash the bananas with the baking soda and stir into the cake batter. Pour batter into greased and floured 13X9 pan. DO NOT preheat oven. Place unbaked
cake in oven and turn oven on to 350. Bake for 1 hour. Let cake cool thoroughly and then refrigerate. Frost with whipped cream or dust with powdered sugar.
Thursday, September 15, 2011
Fruity Wild Rice Salad
Fruity Wild Rice Salad
5 Ingredient Cook Book
**Chill 4 to 24 hours
2/3 cup uncooked wild rice
1/2 cup dried cranberries
1/3 cup sliced green onions
1/2 cup bottled raspberry or other vinaigrette salad dressing
1/2 cup coarsely chopped pecans, toasted
Rinse wild rice under cold running water and cook according to package directions. Drain if necessary. Stir together with dried cranberries, green onions, and dressing. Cover and chill 4 to 24 hours. Stir in pecans
before serving.
5 Ingredient Cook Book
**Chill 4 to 24 hours
2/3 cup uncooked wild rice
1/2 cup dried cranberries
1/3 cup sliced green onions
1/2 cup bottled raspberry or other vinaigrette salad dressing
1/2 cup coarsely chopped pecans, toasted
Rinse wild rice under cold running water and cook according to package directions. Drain if necessary. Stir together with dried cranberries, green onions, and dressing. Cover and chill 4 to 24 hours. Stir in pecans
before serving.
Picnic Chicken Salad
Picnic Chicken Salad
3 TB butter or margarine
1 pkg. (3 oz.) Oriental-flavor ramen noodle soup mix
2 TB sesame seeds
1/4 cup sugar
1/4 cup white vinegar
1 TB vegetable oil
1/2 tsp. ground black pepper
2 cups cutup cooked chicken
1/2 cup dry-roasted peanuts
1/4 cup (4 medium) green onions, thinly sliced
1 bag (16 oz.) coleslaw mix
Melt butter in 10" skillet over medium heat. Stir in seasoning packet from noodles.
Break block of noodles into bite-size pieces over skillet. Stir noodles into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown.
Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and noodle mixture and toss.
Makes: 6 servings
Source : The Just-Salads mailer on googlegroups.com
3 TB butter or margarine
1 pkg. (3 oz.) Oriental-flavor ramen noodle soup mix
2 TB sesame seeds
1/4 cup sugar
1/4 cup white vinegar
1 TB vegetable oil
1/2 tsp. ground black pepper
2 cups cutup cooked chicken
1/2 cup dry-roasted peanuts
1/4 cup (4 medium) green onions, thinly sliced
1 bag (16 oz.) coleslaw mix
Melt butter in 10" skillet over medium heat. Stir in seasoning packet from noodles.
Break block of noodles into bite-size pieces over skillet. Stir noodles into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown.
Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and noodle mixture and toss.
Makes: 6 servings
Source : The Just-Salads mailer on googlegroups.com
Rice Salad
Rice Salad
2 cups raw long grain rice, cooked
2 or 3 tomatoes, peeled and diced
1 smallish onion, diced very finely
2 or 3 stalks of celery, with strings removed, diced very finely
1 bell pepper, yellow, green, red, seeded and diced finely
1 small can chopped olives, drained well or 1/2 cup olives, chopped
1 bottle Italian salad dressing
optional lettuce to line bowl
Cook 2 cups raw rice with 4 cups water and 3/4 tsp salt. When rice is done, stir it to separate grains and let cool for an hour or so. Chop vegetables. Stir vegetables into cooled rice.
Shortly before serving, line bowl with lettuce leaves (if using). Pour Italian dressing over rice and vegetables. Stir to mix well. Taste for amount of dressing. When it tastes right, ladle rice mixture into lettuce.
2 cups raw long grain rice, cooked
2 or 3 tomatoes, peeled and diced
1 smallish onion, diced very finely
2 or 3 stalks of celery, with strings removed, diced very finely
1 bell pepper, yellow, green, red, seeded and diced finely
1 small can chopped olives, drained well or 1/2 cup olives, chopped
1 bottle Italian salad dressing
optional lettuce to line bowl
Cook 2 cups raw rice with 4 cups water and 3/4 tsp salt. When rice is done, stir it to separate grains and let cool for an hour or so. Chop vegetables. Stir vegetables into cooled rice.
Shortly before serving, line bowl with lettuce leaves (if using). Pour Italian dressing over rice and vegetables. Stir to mix well. Taste for amount of dressing. When it tastes right, ladle rice mixture into lettuce.
PASTA SALAD
PASTA SALAD (12 - 14)
16 oz. pkg. tricolored pasta, cooked and drained.
Add: 2 c. broccoli florets
1 c. chopped carrot
1/2 c. chopped cucumber
1/2 c. chopped tomato
1/4 c. chopped onion (celery)
1 can Niblets corn (drained)
8 oz. Italian Dressing
Refrigerate 2+ hours
16 oz. pkg. tricolored pasta, cooked and drained.
Add: 2 c. broccoli florets
1 c. chopped carrot
1/2 c. chopped cucumber
1/2 c. chopped tomato
1/4 c. chopped onion (celery)
1 can Niblets corn (drained)
8 oz. Italian Dressing
Refrigerate 2+ hours
EASIEST PICNIC SALAD
EASIEST PICNIC SALAD
bananas, about 1/2 a banana per person (quantity to be determined by number to be served)
pineapple tidbits, canned, quantity to equal bananas
mayonnaise or salad dressing, quantity to taste, (I prefer Miracle Whip)
cocktail peanuts, salted, of course, to taste
Take bananas unpeeled, pineapple and peanuts unopened and enough salad dressing in a jar. Just before serving time, assemble peeled and sliced bananas, drained pineapple and salad dressing in servings bowl (which of course you have remembered to bring, along with a knife to slice bananas and a can opener
to open the pineapple). Just before serving, add peanuts and stir. Caution; don't add the peanuts too soon. They get soggy. This salad requires no refrigeration in transit to the picnic site and minimal preparation at serving time. This is a favorite at our house, where we often make individual bowls. It also can serve as a dessert after a heavy main course.
bananas, about 1/2 a banana per person (quantity to be determined by number to be served)
pineapple tidbits, canned, quantity to equal bananas
mayonnaise or salad dressing, quantity to taste, (I prefer Miracle Whip)
cocktail peanuts, salted, of course, to taste
Take bananas unpeeled, pineapple and peanuts unopened and enough salad dressing in a jar. Just before serving time, assemble peeled and sliced bananas, drained pineapple and salad dressing in servings bowl (which of course you have remembered to bring, along with a knife to slice bananas and a can opener
to open the pineapple). Just before serving, add peanuts and stir. Caution; don't add the peanuts too soon. They get soggy. This salad requires no refrigeration in transit to the picnic site and minimal preparation at serving time. This is a favorite at our house, where we often make individual bowls. It also can serve as a dessert after a heavy main course.
Cajun Picnic Potato Salad
Cajun Picnic Potato Salad
10 lb Potatoes
1 c Celery; finely chopped
8 Eggs; hard-boiled
1 c Fresh parsley;finely chopped
2 c Dill relish
2 pt Mayonnaise
1 c Sweet relish
3/4 c Yellow mustard
2 c Green olives; chopped
Salt; to taste
2 c Onions; finely chopped
Tabasco
Boil potatoes in their jackets.
Let cool, then peel and chop into large chunks.
Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together.
Add potatoes, along with the rest of the ingredients, and mix well.
You can make this the day before and refrigerate it overnight.
You may need to put a little more dressing on it if it is a little dry.
10 lb Potatoes
1 c Celery; finely chopped
8 Eggs; hard-boiled
1 c Fresh parsley;finely chopped
2 c Dill relish
2 pt Mayonnaise
1 c Sweet relish
3/4 c Yellow mustard
2 c Green olives; chopped
Salt; to taste
2 c Onions; finely chopped
Tabasco
Boil potatoes in their jackets.
Let cool, then peel and chop into large chunks.
Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together.
Add potatoes, along with the rest of the ingredients, and mix well.
You can make this the day before and refrigerate it overnight.
You may need to put a little more dressing on it if it is a little dry.
Broccoli-Apple Salad Recipe
Broccoli-Apple Salad Recipe
Want to sneak veggies and fruit into the party? This is the perfect go-to dish to round out the potluck. Just remember to bring the recipe; people will be asking for it. —Janet Swarner, Plainfield, Pennsylvania
5 Servings
1/2 cup mayonnaise
1 tablespoon sugar
1 tablespoon cider vinegar
1-1/2 cups fresh broccoli florets
1-1/2 cups fresh cauliflowerets
1/2 cup seedless red grapes
1/4 cup golden raisins
1/4 cup chopped apple
1/4 cup shredded cheddar cheese
1 tablespoon bacon bits
Directions
In a small bowl, whisk the mayonnaise, sugar and vinegar; set aside. In a serving bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat. Chill until serving. Yield: 5 servings.
Nutrition Facts: 3/4 cup equals 245 calories, 20 g fat (4 g saturated fat), 15 mg cholesterol, 215 mg sodium, 15 g carbohydrate, 2 g fiber, 3 g protein.
Broccoli-Apple Salad published in Simple & Delicious August/September 2011, p28
Beth Layman :)
Want to sneak veggies and fruit into the party? This is the perfect go-to dish to round out the potluck. Just remember to bring the recipe; people will be asking for it. —Janet Swarner, Plainfield, Pennsylvania
5 Servings
1/2 cup mayonnaise
1 tablespoon sugar
1 tablespoon cider vinegar
1-1/2 cups fresh broccoli florets
1-1/2 cups fresh cauliflowerets
1/2 cup seedless red grapes
1/4 cup golden raisins
1/4 cup chopped apple
1/4 cup shredded cheddar cheese
1 tablespoon bacon bits
Directions
In a small bowl, whisk the mayonnaise, sugar and vinegar; set aside. In a serving bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat. Chill until serving. Yield: 5 servings.
Nutrition Facts: 3/4 cup equals 245 calories, 20 g fat (4 g saturated fat), 15 mg cholesterol, 215 mg sodium, 15 g carbohydrate, 2 g fiber, 3 g protein.
Broccoli-Apple Salad published in Simple & Delicious August/September 2011, p28
Beth Layman :)
Layered Summertime Salad
Layered Summertime Salad
Recipe By :Picnics & Potlucks June 2001
Serving Size : 10
2 cups uncooked gemelli (twist) pasta (8 oz)
8 medium green onions (1/2 cup) -- sliced
4 slices bacon crisply cooked -- crumbled
1 cup mayonnaise or salad dressing
1/2 cup shredded Swiss cheese ( 2 oz)
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon garlic powder
4 cups bite-size pieces salad greens
1 cup snow (Chinese) pea pods -- cut in half
1 cup sliced cauliflowerets
1 cup broccoli flowerets
1 large red bell pepper (1 1/2 cups) -- finely chopped
1. Cook pasta as directed on package; drain. Rinse with cold water;drain.
2. Mix pasta, onions and half of the bacon in medium bowl. Mix mayonnaise, cheese, lemon juice, sugar and garlic powder in small bowl.
3. Layer salad greens, pasta mixture, pea pods, cauliflowerets, broccoli and bell pepper in 3 1/2 -quart salad bowl. Pour mayonnaise mixture evenly over top.
4. Cover and refrigerate at least 2 hours. Sprinkle with remaining bacon just before serving.
10 to 12 servings.
Betty's Tips- Pack 'N Go- Make this perfect do-ahead salad a few hours early or the night before.
It's ready to take at a moment's notice, and it keeps well.
Time-Saver- Use the deli or supermarket salad bar to make quick work of the vegetables. You can pick up all of them in one stop.
Health Twist- For a leaner look to this summer salad, use reduced-fat mayonnaise and turkey bacon.
Recipe By :Picnics & Potlucks June 2001
Serving Size : 10
2 cups uncooked gemelli (twist) pasta (8 oz)
8 medium green onions (1/2 cup) -- sliced
4 slices bacon crisply cooked -- crumbled
1 cup mayonnaise or salad dressing
1/2 cup shredded Swiss cheese ( 2 oz)
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon garlic powder
4 cups bite-size pieces salad greens
1 cup snow (Chinese) pea pods -- cut in half
1 cup sliced cauliflowerets
1 cup broccoli flowerets
1 large red bell pepper (1 1/2 cups) -- finely chopped
1. Cook pasta as directed on package; drain. Rinse with cold water;drain.
2. Mix pasta, onions and half of the bacon in medium bowl. Mix mayonnaise, cheese, lemon juice, sugar and garlic powder in small bowl.
3. Layer salad greens, pasta mixture, pea pods, cauliflowerets, broccoli and bell pepper in 3 1/2 -quart salad bowl. Pour mayonnaise mixture evenly over top.
4. Cover and refrigerate at least 2 hours. Sprinkle with remaining bacon just before serving.
10 to 12 servings.
Betty's Tips- Pack 'N Go- Make this perfect do-ahead salad a few hours early or the night before.
It's ready to take at a moment's notice, and it keeps well.
Time-Saver- Use the deli or supermarket salad bar to make quick work of the vegetables. You can pick up all of them in one stop.
Health Twist- For a leaner look to this summer salad, use reduced-fat mayonnaise and turkey bacon.
Cool Cucumber Pasta Salad
This salad makes a nice change from the usual potato salad at Potlucks and Picnics. It's crispy, sweet, and tangy. (It's also a good way to use up some of those cucumbers that we are going to be trying to find something to do with from the garden soon.
Cool Cucumber Pasta Salad
8 ounces tube pasta
1 tblsp vegetable oil
2 medium cucumbers, thinly sliced
1 medium onion, thinly sliced
1 1/2 cups sugar
1 cup water
3/4 cup vinegar
1 tblsp prepared mustard
1 tblsp dried parsley flakes
1 tsp salt
1 tsp pepper
1/2 tsp garlic salt
Cook pasta according to package directions; drain and rinse in cold water; drain well. Place in a large bowl; stir in oil, cucumbers and onion.
Combine remaining ingredients; pour over salad and toss. Cover and chill for 3-4 hours, stirring occasionally. Serve with a slotted spoon.
Makes 8-10 servings.
Cool Cucumber Pasta Salad
8 ounces tube pasta
1 tblsp vegetable oil
2 medium cucumbers, thinly sliced
1 medium onion, thinly sliced
1 1/2 cups sugar
1 cup water
3/4 cup vinegar
1 tblsp prepared mustard
1 tblsp dried parsley flakes
1 tsp salt
1 tsp pepper
1/2 tsp garlic salt
Cook pasta according to package directions; drain and rinse in cold water; drain well. Place in a large bowl; stir in oil, cucumbers and onion.
Combine remaining ingredients; pour over salad and toss. Cover and chill for 3-4 hours, stirring occasionally. Serve with a slotted spoon.
Makes 8-10 servings.
Carrot Salad With Lemon and Herbs
Carrot Salad With Lemon and Herbs
Posted by: "Esla"
Sun Jun 26, 2011 7:21 pm (PDT)
4 large or 6 medium carrots, peeled
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
2 tablespoons peanut oil (or use more olive oil)
2 tablespoons chopped parsley, tarragon or a combination
Salt to taste
Buttery crackers, small biscuits or toasted slices of baguette brushed with olive oil, for serving.
Grate carrots in a food processor or by hand. Transfer to a bowl. Whisk lemon juice and oils together, pour over carrots, and toss. Add herbs and toss. Add salt to taste. Serve with crackers, biscuits or toast.
Yield: 8 to 10 servings; can be doubled.
Posted by: "Esla"
Sun Jun 26, 2011 7:21 pm (PDT)
4 large or 6 medium carrots, peeled
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
2 tablespoons peanut oil (or use more olive oil)
2 tablespoons chopped parsley, tarragon or a combination
Salt to taste
Buttery crackers, small biscuits or toasted slices of baguette brushed with olive oil, for serving.
Grate carrots in a food processor or by hand. Transfer to a bowl. Whisk lemon juice and oils together, pour over carrots, and toss. Add herbs and toss. Add salt to taste. Serve with crackers, biscuits or toast.
Yield: 8 to 10 servings; can be doubled.
CLASSIC WALDORF SALAD
CLASSIC WALDORF SALAD
2 c. Diced apples
1 tbsp. Sugar
1/2 tsp. Lemon juice
Dash of salt
1 c. 1" julienne celery sticks
1/2 c. Chopped walnuts
1/4 c. Mayonnaise
1/2 c. Whipping cream, whipped
1 c. Mini marshmallows (optional)
Combine sugar, lemon juice and salt. Add apples, celery and walnuts. Fold mayonnaise
Into whipped cream. Fold gently into apple mixture. Chill. Serve in lettuce lined
Bowl.
Makes 6 servings.
2 c. Diced apples
1 tbsp. Sugar
1/2 tsp. Lemon juice
Dash of salt
1 c. 1" julienne celery sticks
1/2 c. Chopped walnuts
1/4 c. Mayonnaise
1/2 c. Whipping cream, whipped
1 c. Mini marshmallows (optional)
Combine sugar, lemon juice and salt. Add apples, celery and walnuts. Fold mayonnaise
Into whipped cream. Fold gently into apple mixture. Chill. Serve in lettuce lined
Bowl.
Makes 6 servings.
Waldorf Salad
Waldorf Salad
2 cups diced, unpeeled, red apples
1 cup sliced celery
1/2 cup chopped walnuts
1/2 cup mayonnaise
Combine, toss together. Chill till serving.
2 cups diced, unpeeled, red apples
1 cup sliced celery
1/2 cup chopped walnuts
1/2 cup mayonnaise
Combine, toss together. Chill till serving.
Colorful Turkey Pasta Salad
Colorful Turkey Pasta Salad
2 1/2 c. cooked pasta cooked and liquid removed (tri-colored rotini )
2 c. cooked turkey meat cubed
1/2 c. onions thinly sliced
1/4 c. celery thinly sliced
1/4 c. parsley minced
1 1/2 tsp fresh tarragon minced (or possibly 1/2 tsp. dry)
1 Tbsp. oil
2 Tbsp. tarragon vinegar
1 Tbsp. lemon juice
2 Tbsp. reduced-calorie mayonnaise
Directions
In a large bowl, combine pasta,turkey, onions, celery, parsley, tarragon, oil, vinegar, juice and mayonnaise. Mix thoroughly; cover and chill 1 to 2 hrs, or possibly overnight.
2 1/2 c. cooked pasta cooked and liquid removed (tri-colored rotini )
2 c. cooked turkey meat cubed
1/2 c. onions thinly sliced
1/4 c. celery thinly sliced
1/4 c. parsley minced
1 1/2 tsp fresh tarragon minced (or possibly 1/2 tsp. dry)
1 Tbsp. oil
2 Tbsp. tarragon vinegar
1 Tbsp. lemon juice
2 Tbsp. reduced-calorie mayonnaise
Directions
In a large bowl, combine pasta,turkey, onions, celery, parsley, tarragon, oil, vinegar, juice and mayonnaise. Mix thoroughly; cover and chill 1 to 2 hrs, or possibly overnight.
Oriental Pasta Salad
Oriental Pasta Salad
12 ounces cooked spaghetti or other pasta
1/4 cup sesame seeds
1/2 cup vegetable oil
1 teaspoon sesame oil
1/3 cup soy sauce
1/3 cup vinegar
3 tablespoons sugar
1/4 teaspoon pepper
1/2 teaspoon ginger
3 cups shredded cooked chicken
Combine sesame seeds, oils, soy sauce, vinegar, sugar, pepper and ginger. Add chicken. Pour over
pasta and mix well. Cover and chill 1-6 hours, stirring occasionally. Stir again just before serving.
12 ounces cooked spaghetti or other pasta
1/4 cup sesame seeds
1/2 cup vegetable oil
1 teaspoon sesame oil
1/3 cup soy sauce
1/3 cup vinegar
3 tablespoons sugar
1/4 teaspoon pepper
1/2 teaspoon ginger
3 cups shredded cooked chicken
Combine sesame seeds, oils, soy sauce, vinegar, sugar, pepper and ginger. Add chicken. Pour over
pasta and mix well. Cover and chill 1-6 hours, stirring occasionally. Stir again just before serving.
Wednesday, September 14, 2011
Hamburger and Cheese Casserole
Hamburger and Cheese Casserole
4 cups noodles
1 Tbs. butter
2 lbs. ground beef
1/2 cup onion
3 (8 oz.) cans tomato sauce
1 cup cottage cheese
8 oz. cream cheese
1/4 cup sour cream
Cook and drain noodles, add butter. Put 1/2 the noodles in bottom of a 9x13 greased baking dish. Brown hamburger and onions. Stir in tomato sauce. Combine cottage cheese, cream cheese and sour cream.
Pour over noodles. Top with remaining noodles. Pour meat and tomato sauce over top. Bake at 375 for 45 minutes. This can be made and kept in refrigerator 24 hours ahead of time.
-cooks.com
4 cups noodles
1 Tbs. butter
2 lbs. ground beef
1/2 cup onion
3 (8 oz.) cans tomato sauce
1 cup cottage cheese
8 oz. cream cheese
1/4 cup sour cream
Cook and drain noodles, add butter. Put 1/2 the noodles in bottom of a 9x13 greased baking dish. Brown hamburger and onions. Stir in tomato sauce. Combine cottage cheese, cream cheese and sour cream.
Pour over noodles. Top with remaining noodles. Pour meat and tomato sauce over top. Bake at 375 for 45 minutes. This can be made and kept in refrigerator 24 hours ahead of time.
-cooks.com
Monterey Mac & Cheese
Monterey Mac & Cheese
1 package ground turkey, chicken or beef
1 tablespoon vegetable oil
1 package (1 ounce) taco seasoning mix
1 can (11 ounces) Mexican-style corn, drained
1 can (14 1/2 ounces) diced tomatoes, drained
1/4 cup sliced or chopped black olives
1/2 pound macaroni or other shaped pasta
1 cup cubed Monterey Jack cheese
In large skillet, heat vegetable oil over medium heat. Add ground turkey or chicken and stir, breaking into small pieces. Cook for 5-7 minutes or until no longer pink and juices run clear.
Add taco seasoning and stir to distribute evenly. Add corn, tomatoes and olives. Stir to heat through. Keep warm.
Prepare pasta according to package directions. When pasta is ready, remove 1/2 cup of the cooking water, set aside and drain pasta.
In large bowl, toss hot pasta with turkey or chicken mixture and the reserved cooking water. Add cheese, stirring until soft.
1 package ground turkey, chicken or beef
1 tablespoon vegetable oil
1 package (1 ounce) taco seasoning mix
1 can (11 ounces) Mexican-style corn, drained
1 can (14 1/2 ounces) diced tomatoes, drained
1/4 cup sliced or chopped black olives
1/2 pound macaroni or other shaped pasta
1 cup cubed Monterey Jack cheese
In large skillet, heat vegetable oil over medium heat. Add ground turkey or chicken and stir, breaking into small pieces. Cook for 5-7 minutes or until no longer pink and juices run clear.
Add taco seasoning and stir to distribute evenly. Add corn, tomatoes and olives. Stir to heat through. Keep warm.
Prepare pasta according to package directions. When pasta is ready, remove 1/2 cup of the cooking water, set aside and drain pasta.
In large bowl, toss hot pasta with turkey or chicken mixture and the reserved cooking water. Add cheese, stirring until soft.
CHICKEN PASTA PICNIC BOWL
CHICKEN PASTA PICNIC BOWL
1 (8 oz.) pkg. macaroni
1 (10 oz.) pkg. frozen peas and carrots
2 c. diced, cooked chicken
1 c. Cheddar cheese, cubed
1/2 c. sliced celery
Dressing:
1/2 c. oil
1/3 c. vinegar
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. dry mustard
1/2 tsp. marjoram
1/4 tsp. pepper
2 Tbsp. parsley, chopped
2 Tbsp. onion, chopped
Cook macaroni following label directions; drain. Cook peas and carrots until barely tender. Drain and cool, then add to macaroni in large bowl. Add chicken, cheese and celery. Combine remaining ingredients in jar with tight lid. Shake until blended. Pour dressing over macaroni mixture; toss well.
Chill several hours or overnight. Toss before serving.
Makes 6 to 8 servings.
1 (8 oz.) pkg. macaroni
1 (10 oz.) pkg. frozen peas and carrots
2 c. diced, cooked chicken
1 c. Cheddar cheese, cubed
1/2 c. sliced celery
Dressing:
1/2 c. oil
1/3 c. vinegar
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. dry mustard
1/2 tsp. marjoram
1/4 tsp. pepper
2 Tbsp. parsley, chopped
2 Tbsp. onion, chopped
Cook macaroni following label directions; drain. Cook peas and carrots until barely tender. Drain and cool, then add to macaroni in large bowl. Add chicken, cheese and celery. Combine remaining ingredients in jar with tight lid. Shake until blended. Pour dressing over macaroni mixture; toss well.
Chill several hours or overnight. Toss before serving.
Makes 6 to 8 servings.
Wild Rice Casserole
Wild Rice Casserole
1 cup wild rice
4 cups water
1 tsp. salt
1 lb. pork sausage
1 can cream of mushroom soup
4 oz. can mushrooms, drained
1/2 cup milk
2 Tbs. Worcestershire sauce
Wash rice in cold water until water runs clear. Measure water and salt in pot. Add rice and cook at boiling point for 40 minutes, then drain. Crumble and fry pork sausage; drain fat. Add mushroom soup, mushrooms, milk and Worcestershire sauce. Blend and mix with rice.
Place in casserole dish. Bake at 350 for 40 minutes.
1 cup wild rice
4 cups water
1 tsp. salt
1 lb. pork sausage
1 can cream of mushroom soup
4 oz. can mushrooms, drained
1/2 cup milk
2 Tbs. Worcestershire sauce
Wash rice in cold water until water runs clear. Measure water and salt in pot. Add rice and cook at boiling point for 40 minutes, then drain. Crumble and fry pork sausage; drain fat. Add mushroom soup, mushrooms, milk and Worcestershire sauce. Blend and mix with rice.
Place in casserole dish. Bake at 350 for 40 minutes.
Penne Ala Vodka
Penne Ala Vodka
28 oz. can crushed tomatoes
1 clove garlic, chopped
4 slices prosciutto, 1/4-inch thick (or thick slab bacon)
1/2 stick butter
1/2 cup heavy cream
1/4 cup Vodka
1/2 tsp. hot pepper flakes
dash salt
Box penne or rigatoni
Cut prosciutto or bacon into small pieces. Melt butter and saute prosciutto and garlic until lightly browned. Add tomatoes, pepper flakes and salt and cook for 1 hour stirring occasionally. keep partially covered so that the sauce can reduce. When sauce has reduced to about half, add heavy cream and vodka, bring to a boil, stirring constantly. Simmer for 1/2 hour and serve over Penne, Ritatoni, or other shaped pasta.
Note: If sauce becomes too thick add more cream or water.
28 oz. can crushed tomatoes
1 clove garlic, chopped
4 slices prosciutto, 1/4-inch thick (or thick slab bacon)
1/2 stick butter
1/2 cup heavy cream
1/4 cup Vodka
1/2 tsp. hot pepper flakes
dash salt
Box penne or rigatoni
Cut prosciutto or bacon into small pieces. Melt butter and saute prosciutto and garlic until lightly browned. Add tomatoes, pepper flakes and salt and cook for 1 hour stirring occasionally. keep partially covered so that the sauce can reduce. When sauce has reduced to about half, add heavy cream and vodka, bring to a boil, stirring constantly. Simmer for 1/2 hour and serve over Penne, Ritatoni, or other shaped pasta.
Note: If sauce becomes too thick add more cream or water.
Pasta Perfecto
Pasta Perfecto
1/2 pound boneless, skinless chicken breast, cut crosswise into
1/2-inch-thick slices
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon olive oil
1/4 pound shiitake mushrooms, sliced
1 cup heavy or whipping cream
1/2 cup crumbled Gorgonzola cheese, divided 1/3 cup freshly grated
Parmesan cheese
1/2 pound rigatoni or penne, cooked according to package directions and drained
2 tablespoons chopped fresh parsley
Sprinkle chicken with 1/4 teaspoon each salt and pepper.Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken and cook 1-1/2 mins per side, until edges are light brown. Add mushrooms and cook, stirring, until softened, 2 to 4 mins. Stir in cream. Cook until mixture is reduced by half, about 3 mins. Stir in 1/4 cup of the Gorgonzola and the Parmesan. Simmer, stirring, 1 min more, until cheeses melt. Stir in remaining salt and pepper.Toss hot pasta with sauce and divide among 4 serving plates. Sprinkle with remaining 1/4 cup Gorgonzola and the parsley.
Makes 4 servings.
1/2 pound boneless, skinless chicken breast, cut crosswise into
1/2-inch-thick slices
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon olive oil
1/4 pound shiitake mushrooms, sliced
1 cup heavy or whipping cream
1/2 cup crumbled Gorgonzola cheese, divided 1/3 cup freshly grated
Parmesan cheese
1/2 pound rigatoni or penne, cooked according to package directions and drained
2 tablespoons chopped fresh parsley
Sprinkle chicken with 1/4 teaspoon each salt and pepper.Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken and cook 1-1/2 mins per side, until edges are light brown. Add mushrooms and cook, stirring, until softened, 2 to 4 mins. Stir in cream. Cook until mixture is reduced by half, about 3 mins. Stir in 1/4 cup of the Gorgonzola and the Parmesan. Simmer, stirring, 1 min more, until cheeses melt. Stir in remaining salt and pepper.Toss hot pasta with sauce and divide among 4 serving plates. Sprinkle with remaining 1/4 cup Gorgonzola and the parsley.
Makes 4 servings.
Sweet Potato Casserole
This is a very easy dump recipe.
Sweet Potato Casserole
2 lbs. sweet potatoes, boiled, peeled and mashed
2 eggs, beaten
2 oz. margarine, melted
1/2 cup brown sugar
1 cup buttermilk
1/4 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Preheat oven to 350F. Combine all ingredients and mix well. It will be very soupy. Bake at 350F for 1 hour.
Sweet Potato Casserole
2 lbs. sweet potatoes, boiled, peeled and mashed
2 eggs, beaten
2 oz. margarine, melted
1/2 cup brown sugar
1 cup buttermilk
1/4 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Preheat oven to 350F. Combine all ingredients and mix well. It will be very soupy. Bake at 350F for 1 hour.
Brocciflower Casserole
Brocciflower Casserole
2 c cooked rice
1 can sliced water chestnuts, drained
1 c shredded cheddar cheese
1 can cream of mushroom or celery soup
1 lg. package frozen cauliflower, partially cooked
1 lg. package frozen broccoli, partially cooked
1/2 c chopped onion
1/2 c diced celery
1 stick (1/2 c margarine/butter)
Saute the onion and celery in the butter. Combine with balance of ingredients. Bake, covered, 45 to 60 minutes @ 350*.
2 c cooked rice
1 can sliced water chestnuts, drained
1 c shredded cheddar cheese
1 can cream of mushroom or celery soup
1 lg. package frozen cauliflower, partially cooked
1 lg. package frozen broccoli, partially cooked
1/2 c chopped onion
1/2 c diced celery
1 stick (1/2 c margarine/butter)
Saute the onion and celery in the butter. Combine with balance of ingredients. Bake, covered, 45 to 60 minutes @ 350*.
Broccoli Casserole
Broccoli Casserole
2 (10 ounce) packages frozen broccoli
2 (10 ounce) cans condensed cream of mushroom soup
2 cups minute rice
3/4 cup chopped onion
1/4 cup butter or margarine
1 (16 ounce) jar pasteurized processed cheese sauce
salt and ground black pepper
Cook rice as directed on box. Saute onions in butter until golden. Cook broccoli as directed on package and drain.
Mix together broccoli, soup, rice, onion, butter, and cheese.
Season with salt and pepper to taste. Place in a 9 by 13 inch oven proof dish. Bake for 30 to 40 minutes at 350 degrees.
2 (10 ounce) packages frozen broccoli
2 (10 ounce) cans condensed cream of mushroom soup
2 cups minute rice
3/4 cup chopped onion
1/4 cup butter or margarine
1 (16 ounce) jar pasteurized processed cheese sauce
salt and ground black pepper
Cook rice as directed on box. Saute onions in butter until golden. Cook broccoli as directed on package and drain.
Mix together broccoli, soup, rice, onion, butter, and cheese.
Season with salt and pepper to taste. Place in a 9 by 13 inch oven proof dish. Bake for 30 to 40 minutes at 350 degrees.
Outback Steakhouse Mac A Roo N' Cheese
Outback Steakhouse Mac A Roo N' Cheese
Outback Steakhouse Mac A Roo N' Cheese
Ingredients
12 oz. Package of Medium Size Rigatoni Pasta
1/2 LB Store Brand Processed Cheese Food (cubed)
3 Tbsp. Butter
2 Tbsp. Flour
1/4 tsp. Salt
1/8 tsp. Paprika
1 1/2 C. Milk
Directions
Prepare Rigatoni using package instructions. Drain and set aside. In a large saucepan on medium heat melt butter and add flour, stirring constantly. Mixture should thicken. When flour thickens add milk, salt, paprika, and cheese cubes. Stirring constantly until the sauce thickens but yet is smooth. The cheese sauce should resemble an extra thick cream. If mixture is to thick a little more milk may be added. Pour the drained pasta in the sauce and gently stir well. When pasta is completely coated with sauce mixed well the Mac A Roo is ready to serve
Rhonda G in Missouri
Outback Steakhouse Mac A Roo N' Cheese
Ingredients
12 oz. Package of Medium Size Rigatoni Pasta
1/2 LB Store Brand Processed Cheese Food (cubed)
3 Tbsp. Butter
2 Tbsp. Flour
1/4 tsp. Salt
1/8 tsp. Paprika
1 1/2 C. Milk
Directions
Prepare Rigatoni using package instructions. Drain and set aside. In a large saucepan on medium heat melt butter and add flour, stirring constantly. Mixture should thicken. When flour thickens add milk, salt, paprika, and cheese cubes. Stirring constantly until the sauce thickens but yet is smooth. The cheese sauce should resemble an extra thick cream. If mixture is to thick a little more milk may be added. Pour the drained pasta in the sauce and gently stir well. When pasta is completely coated with sauce mixed well the Mac A Roo is ready to serve
Rhonda G in Missouri
Rotini with Cheesy Zucchini
Rotini with Cheesy Zucchini
7 ounces rotini
1 tablespoon olive oil
2 cloves garlic -- chopped
4 1/2 cups zucchini -- sliced
Salt and black pepper to taste
2/3 cup ricotta cheese -- crumbled
1 handful basil -- chopped
Cook the pasta in plenty of boiling water with a little salt and oil.
Meanwhile, heat the oil in a heavy-based pan and very gently fry the garlic until soft (don't let it brown).
Add the zucchini and gently stir-fry for 4-5 minutes. Season and set aside.
Drain the pasta and mix with the zucchini. Add the cheese, check the seasoning, garnish with basil, and serve immediately.
Source: "The Big Book of Quick & Healthy Recipes, published by Hearst Books/Sterling Publishing 2007."
7 ounces rotini
1 tablespoon olive oil
2 cloves garlic -- chopped
4 1/2 cups zucchini -- sliced
Salt and black pepper to taste
2/3 cup ricotta cheese -- crumbled
1 handful basil -- chopped
Cook the pasta in plenty of boiling water with a little salt and oil.
Meanwhile, heat the oil in a heavy-based pan and very gently fry the garlic until soft (don't let it brown).
Add the zucchini and gently stir-fry for 4-5 minutes. Season and set aside.
Drain the pasta and mix with the zucchini. Add the cheese, check the seasoning, garnish with basil, and serve immediately.
Source: "The Big Book of Quick & Healthy Recipes, published by Hearst Books/Sterling Publishing 2007."
Best Ever Pasta
Best Ever Pasta
Ingredients
1 lb. ground beef
1 medium onion, chopped (about 1/2 cup)
1 jar (28 ounces) Prego Pasta Sauce with Fresh Mushrooms
1-1/2 cups shredded Mozzarella cheese, divided
5 cups hot cooked medium tube-shaped pasta (3 cups uncooked)
1/4 cup grated Parmesan cheese
Procedure
In a large saucepan over medium heat, cook ground beef & onions until beef is browned, stirring to separate meat.
Pour off fat.
Stir in Pasta sauce, 1 Cup of Mozzarella cheese & pasta.
Spoon into a 3-quart shallow baking dish.
Sprinkle with remaining mozzarella cheese and Parmesan cheese.
Bake at 350 degrees (F) for 30 minutes.
Ingredients
1 lb. ground beef
1 medium onion, chopped (about 1/2 cup)
1 jar (28 ounces) Prego Pasta Sauce with Fresh Mushrooms
1-1/2 cups shredded Mozzarella cheese, divided
5 cups hot cooked medium tube-shaped pasta (3 cups uncooked)
1/4 cup grated Parmesan cheese
Procedure
In a large saucepan over medium heat, cook ground beef & onions until beef is browned, stirring to separate meat.
Pour off fat.
Stir in Pasta sauce, 1 Cup of Mozzarella cheese & pasta.
Spoon into a 3-quart shallow baking dish.
Sprinkle with remaining mozzarella cheese and Parmesan cheese.
Bake at 350 degrees (F) for 30 minutes.
Tuesday, September 13, 2011
Baked Sandwiches
Baked Sandwiches
1 lb ground beef, browned and drained
1 can cream of mushroom soup (or other cream soup)
1 loaf of thawed yeast bread dough
Recommendations: Sauteed onions and bell peppers, seasonings such as Italian seasoning, garlic powder to taste, etc. Can use chicken in place of ground beef and even add a can of diced green chilies to make a baked chicken sandwich with a Mexican flair! Have fun with this sandwich!
On a greased surface, roll out bread dough into a rectangle. Stir together cooked meat, soup, and any other ingredients you choose. Spoon down the center of your rectangle of dough. Fold over sides and ends and pinch closed.
Place on greased baking sheet and cover with cling wrap sprayed with cooking spray to prevent it from sticking to bread. Place in warm place and allow to rise until doubled in size, about one and a half to two hours.
Remove cling wrap and brush with well beaten egg. Taking a sharp knife, cut several angled slits along the top. Bake at 350 for thirty minutes or until golden brown. Allow to cool for a few minutes, slice, and serve.
1 lb ground beef, browned and drained
1 can cream of mushroom soup (or other cream soup)
1 loaf of thawed yeast bread dough
Recommendations: Sauteed onions and bell peppers, seasonings such as Italian seasoning, garlic powder to taste, etc. Can use chicken in place of ground beef and even add a can of diced green chilies to make a baked chicken sandwich with a Mexican flair! Have fun with this sandwich!
On a greased surface, roll out bread dough into a rectangle. Stir together cooked meat, soup, and any other ingredients you choose. Spoon down the center of your rectangle of dough. Fold over sides and ends and pinch closed.
Place on greased baking sheet and cover with cling wrap sprayed with cooking spray to prevent it from sticking to bread. Place in warm place and allow to rise until doubled in size, about one and a half to two hours.
Remove cling wrap and brush with well beaten egg. Taking a sharp knife, cut several angled slits along the top. Bake at 350 for thirty minutes or until golden brown. Allow to cool for a few minutes, slice, and serve.
Avocado Ranch Burgers With Smoked Cheddar
Avocado Ranch Burgers With Smoked Cheddar
Find more delicious avocado recipes and avocado nutrition facts, party tips and more at http://www.avocadocentral.com/!
Ingredients
1 (1-oz.) packet ranch dip mix
1 lb. lean ground beef
1/3 cup minced red onion
1/4 cup barbecue sauce
3/4 cup shredded smoked cheddar cheese
4 slices sourdough bread
1 ripe, Fresh Hass Avocado, seeded, peeled and mashed
4 romaine lettuce leaves
8 tomato slices
Instructions- Place 1/4 of the dry ranch mix in a small bowl; set aside.
In a medium bowl, mix together the remaining ranch mix, ground beef, onion and barbecue sauce.
Mix well.
Form into 4 large flat patties and grill over medium heat for 5 to 6 minutes per side or until cooked through.
Top each with about 3 tablespoons shredded cheese while still warm.
Grill bread slices until lightly toasted.
Add mashed avocado to remaining dry ranch mix and mix well. To assemble, top each bread slice with a lettuce leaf, 2 tomato slices and a burger patty. Add a heaping spoonful of seasoned avocado.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Find more delicious avocado recipes and avocado nutrition facts, party tips and more at http://www.avocadocentral.com/!
Ingredients
1 (1-oz.) packet ranch dip mix
1 lb. lean ground beef
1/3 cup minced red onion
1/4 cup barbecue sauce
3/4 cup shredded smoked cheddar cheese
4 slices sourdough bread
1 ripe, Fresh Hass Avocado, seeded, peeled and mashed
4 romaine lettuce leaves
8 tomato slices
Instructions- Place 1/4 of the dry ranch mix in a small bowl; set aside.
In a medium bowl, mix together the remaining ranch mix, ground beef, onion and barbecue sauce.
Mix well.
Form into 4 large flat patties and grill over medium heat for 5 to 6 minutes per side or until cooked through.
Top each with about 3 tablespoons shredded cheese while still warm.
Grill bread slices until lightly toasted.
Add mashed avocado to remaining dry ranch mix and mix well. To assemble, top each bread slice with a lettuce leaf, 2 tomato slices and a burger patty. Add a heaping spoonful of seasoned avocado.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Hint of Mustard Meatloaf
Hint of Mustard Meatloaf
1-1/2 pounds ground beef
1 cup bread crumbs
1 medium onion, chopped
One 8-ounce can tomato sauce
1 egg, beaten
1/2 teaspoons salt
1/4 teaspoon pepper
1 cup water
2 tablespoons spicy mustard
2 tablespoons vinegar
2 tablespoons brown sugar
Preheat oven to 350 F. In bowl mix ground beef, bread crumbs, onion, half the can of tomato juice beaten egg, salt and pepper. Shape into loaf and pat in center of 7 x 11 inch oven-proof pan. In separate bowl, mix remaining half of tomato sauce, 1 can water, mustard, vinegar and brown sugar. Stir or whisk well and pour over loaf. Bake 1 hour and 15 minutes, basting loaf occasionally with sauce in pan. Serve with baked potatoes (may be baked simultaneously).
Serves 4-5.
1-1/2 pounds ground beef
1 cup bread crumbs
1 medium onion, chopped
One 8-ounce can tomato sauce
1 egg, beaten
1/2 teaspoons salt
1/4 teaspoon pepper
1 cup water
2 tablespoons spicy mustard
2 tablespoons vinegar
2 tablespoons brown sugar
Preheat oven to 350 F. In bowl mix ground beef, bread crumbs, onion, half the can of tomato juice beaten egg, salt and pepper. Shape into loaf and pat in center of 7 x 11 inch oven-proof pan. In separate bowl, mix remaining half of tomato sauce, 1 can water, mustard, vinegar and brown sugar. Stir or whisk well and pour over loaf. Bake 1 hour and 15 minutes, basting loaf occasionally with sauce in pan. Serve with baked potatoes (may be baked simultaneously).
Serves 4-5.
Hamburger Divan Skillet
Hamburger Divan Skillet
Get ready for a speedy skillet dinner with ground beef, veggies, a creamy Alfredo sauce and cheesy top.
Recipe courtesy of Betty Crocker
Prep time: 15 min
Cooking time: 10 min
Yields 6 servings
Ingredients:
6 oz uncooked spaghetti, broken into 2 inch pieces (1 1/2 cups)
3 cups Green Giant frozen broccoli cuts
1 (10 oz) container refrigerated Alfredo sauce
1/3 cup half-and-half
1 1/2 lbs lean ground beef
1 (3 oz) pkg cream cheese, cut into cubes
1 (6 oz) jar Green Giant sliced mushrooms, drained
4 oz shredded Cheddar cheese (1 cup)
Method:
Cook spaghetti as directed on package, adding broccoli during last minute of cooking time. Drain; return to saucepan. Cover to keep warm.
Meanwhile, in medium bowl, combine Alfredo sauce and half-and-half; blend well.
Brown ground beef in large skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain.
Reduce heat to medium. Stir sauce mixture, cream cheese and mushrooms into ground beef. Cook an additional 2 to 3 minutes or until cream cheese is melted and mixture is thoroughly heated, stirring frequently.
Stir in cooked spaghetti and broccoli. Cook an additional minute. Sprinkle with Cheddar cheese.
Substitution: Sub in your favorite on-hand veggie.
Get ready for a speedy skillet dinner with ground beef, veggies, a creamy Alfredo sauce and cheesy top.
Recipe courtesy of Betty Crocker
Prep time: 15 min
Cooking time: 10 min
Yields 6 servings
Ingredients:
6 oz uncooked spaghetti, broken into 2 inch pieces (1 1/2 cups)
3 cups Green Giant frozen broccoli cuts
1 (10 oz) container refrigerated Alfredo sauce
1/3 cup half-and-half
1 1/2 lbs lean ground beef
1 (3 oz) pkg cream cheese, cut into cubes
1 (6 oz) jar Green Giant sliced mushrooms, drained
4 oz shredded Cheddar cheese (1 cup)
Method:
Cook spaghetti as directed on package, adding broccoli during last minute of cooking time. Drain; return to saucepan. Cover to keep warm.
Meanwhile, in medium bowl, combine Alfredo sauce and half-and-half; blend well.
Brown ground beef in large skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain.
Reduce heat to medium. Stir sauce mixture, cream cheese and mushrooms into ground beef. Cook an additional 2 to 3 minutes or until cream cheese is melted and mixture is thoroughly heated, stirring frequently.
Stir in cooked spaghetti and broccoli. Cook an additional minute. Sprinkle with Cheddar cheese.
Substitution: Sub in your favorite on-hand veggie.
Blackstrap Steaks with Caramelized Onions
Blackstrap Steaks with Caramelized Onions
4 boneless chuck eye, shoulder or top blade steaks, cut 3/4 inch thick
1/4 cup molasses
2 Tbsp. Worcestershire sauce
1 Tbsp. balsamic vinegar
salt
fresh basil sprigs (optional)
Caramelized Onion Relish
1 1/2 cups chopped sweet onion
3/4 cup chopped red bell pepper
1 Tbsp. balsamic vinegar
1/2 tsp. black pepper
2 Tbsp. thinly sliced fresh basil
2 Tbsp. toasted pine nuts
salt
Instructions
To prepare Caramelized Onions, spray medium nonstick skillet with cooking spray. Heat over medium to medium-high heat until hot. Add onions; cook 5 to 7 minutes, stirring frequently. If necessary, re-spray skillet with cooking spray. Add bell pepper; continue cooking 3 to 5 minutes or until onions are browned and bell pepper is crisp-tender, stirring frequently. Stir in chopped basil, pine nuts and add 1 Tbsp. vinegar. Season with salt as desired. Keep warm.
Meanwhile combine molasses, Worcestershire sauce and 1 Tbsp. vinegar in small bowl.
Heat second large nonstick skillet over medium heat until hot. Season steaks with black pepper. Place steaks in pan; cook 9 to 11 minutes for medium rare to medium doneness, turning occasionally and brushing with molasses mixture during last 3 to 4 minutes of cooking.
Season steaks with salt, as desired. Serve with caramelized onions. Garnish with basil sprigs if desired.
Suggestions
Coarsely chopped toasted walnuts may be substituted for pine nuts. To toast nuts, spread in single layer on metal baking sheet. Bake in 350°F oven 3 to 5 minutes or until lightly browned, stirring occasionally. Watch carefully to prevent burning. Set aside to cool.
4 boneless chuck eye, shoulder or top blade steaks, cut 3/4 inch thick
1/4 cup molasses
2 Tbsp. Worcestershire sauce
1 Tbsp. balsamic vinegar
salt
fresh basil sprigs (optional)
Caramelized Onion Relish
1 1/2 cups chopped sweet onion
3/4 cup chopped red bell pepper
1 Tbsp. balsamic vinegar
1/2 tsp. black pepper
2 Tbsp. thinly sliced fresh basil
2 Tbsp. toasted pine nuts
salt
Instructions
To prepare Caramelized Onions, spray medium nonstick skillet with cooking spray. Heat over medium to medium-high heat until hot. Add onions; cook 5 to 7 minutes, stirring frequently. If necessary, re-spray skillet with cooking spray. Add bell pepper; continue cooking 3 to 5 minutes or until onions are browned and bell pepper is crisp-tender, stirring frequently. Stir in chopped basil, pine nuts and add 1 Tbsp. vinegar. Season with salt as desired. Keep warm.
Meanwhile combine molasses, Worcestershire sauce and 1 Tbsp. vinegar in small bowl.
Heat second large nonstick skillet over medium heat until hot. Season steaks with black pepper. Place steaks in pan; cook 9 to 11 minutes for medium rare to medium doneness, turning occasionally and brushing with molasses mixture during last 3 to 4 minutes of cooking.
Season steaks with salt, as desired. Serve with caramelized onions. Garnish with basil sprigs if desired.
Suggestions
Coarsely chopped toasted walnuts may be substituted for pine nuts. To toast nuts, spread in single layer on metal baking sheet. Bake in 350°F oven 3 to 5 minutes or until lightly browned, stirring occasionally. Watch carefully to prevent burning. Set aside to cool.
Magnificent Meatloaf
Magnificent Meatloaf (French's 2009 Cook Off)
This recipe doesn't taste like the typical meatloaf I grew up with. Our kids love it. It's savory and delicious, and makes the whole house smell comforting.
SERVINGS 6
COOK TIME 50 min
PREP TIME 10 min
Ingredients:
5 oz FRENCH'S® French Fried Onions
2 lb ground chuck
1 oz large egg
1 cup saltine crackers
2 cup Italian bread crumbs
2 oz ketchup
1 tsp seasoned salt
Directions:
Combine 2lbs. of ground chuck with l egg, 2cups. of Italian bread crumbs, 1 cup of saltine crackers,4oz. of durkee french fried onions,1oz. of ketchup, and 1 tsp. of seasoned salt. Mix thoroughly, and spread into a loaf pan or casserole dish. Spread remaining ketchup and durkee french fried onions on top. Bake at 350 degrees for 50 minutes.
Hamburgers and Salisbury burgers may also be made with this recipe.
-- Virginia Butterfield
This recipe doesn't taste like the typical meatloaf I grew up with. Our kids love it. It's savory and delicious, and makes the whole house smell comforting.
SERVINGS 6
COOK TIME 50 min
PREP TIME 10 min
Ingredients:
5 oz FRENCH'S® French Fried Onions
2 lb ground chuck
1 oz large egg
1 cup saltine crackers
2 cup Italian bread crumbs
2 oz ketchup
1 tsp seasoned salt
Directions:
Combine 2lbs. of ground chuck with l egg, 2cups. of Italian bread crumbs, 1 cup of saltine crackers,4oz. of durkee french fried onions,1oz. of ketchup, and 1 tsp. of seasoned salt. Mix thoroughly, and spread into a loaf pan or casserole dish. Spread remaining ketchup and durkee french fried onions on top. Bake at 350 degrees for 50 minutes.
Hamburgers and Salisbury burgers may also be made with this recipe.
-- Virginia Butterfield
Alton Firefighter' s Meatloaf
Alton Firefighter' s Meatloaf
Ingredients
2 slices whole wheat bread
2 pounds ground beef
1 green onion, chopped
2 tablespoons chopped onion
1 cup medium salsa
2 tablespoons whole grain Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons minced garlic
salt and pepper to taste
1 tablespoon barbeque sauce
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Soak the bread in warm water in a small bowl. Place the beef in a large bowl. Drain bread and add to beef along with green onion, onion, salsa, Dijon mustard, Worcestershire sauce, garlic, salt and pepper. Mix by hand until well blended. Form into a loaf and place in a greased loaf pan.
Bake for 1 hour in the preheated oven. Drain off excess fat and top with barbeque (Diana) sauce. Return to the oven and bake for an additional 15 minutes.
Ingredients
2 slices whole wheat bread
2 pounds ground beef
1 green onion, chopped
2 tablespoons chopped onion
1 cup medium salsa
2 tablespoons whole grain Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons minced garlic
salt and pepper to taste
1 tablespoon barbeque sauce
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Soak the bread in warm water in a small bowl. Place the beef in a large bowl. Drain bread and add to beef along with green onion, onion, salsa, Dijon mustard, Worcestershire sauce, garlic, salt and pepper. Mix by hand until well blended. Form into a loaf and place in a greased loaf pan.
Bake for 1 hour in the preheated oven. Drain off excess fat and top with barbeque (Diana) sauce. Return to the oven and bake for an additional 15 minutes.
Open Face Hamburgers
Open Face Hamburgers
10 French rolls
2 1/2 lbs. hamburger
1 lb. Cheddar cheese
1 can sliced olives (15 oz)
1 can (30 oz.) marinara sauce
1 bunch green onions, chopped
Slice lengthwise and butter French rolls.
Mix remaining ingredients together in large bowl.
Spread with knife on buttered roll, a heaping portion on each.
Place under broiler (lower than usual) for 20 minutes or in a 500 oven to bake for 25 to 30 minutes.
Serves 10
Source: Jackie Haworth, Look Who's Cooking in Laguna Beach via The ourkitchentable2 mailer on yahoogroups.com
10 French rolls
2 1/2 lbs. hamburger
1 lb. Cheddar cheese
1 can sliced olives (15 oz)
1 can (30 oz.) marinara sauce
1 bunch green onions, chopped
Slice lengthwise and butter French rolls.
Mix remaining ingredients together in large bowl.
Spread with knife on buttered roll, a heaping portion on each.
Place under broiler (lower than usual) for 20 minutes or in a 500 oven to bake for 25 to 30 minutes.
Serves 10
Source: Jackie Haworth, Look Who's Cooking in Laguna Beach via The ourkitchentable2 mailer on yahoogroups.com
Grilled Beef and Mushroom Burger
Grilled Beef and Mushroom Burger
* Prep time: 15 minutes
* Cook time: 15 minutes
We call for fresh shiitake mushrooms, but only because they are so much more flavorful than regular button mushrooms. Feel free to use whatever mushroom you want, buttons, cremini, morels, etc. Although this recipe calls for using a grill, you can easily pan fry them on your stovetop. I would recommend using a large cast iron pan for pan frying.
Ingredients
1 pound ground beef
A 1-ounce package of dried mushrooms (porcini, morels or other mushrooms)
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt (add more if you like burgers a little saltier)
1/2 teaspoon freshly ground black pepper
1/2 pound fresh shiitake mushrooms (can substitute button or cremini), sliced
1 large onion, sliced thin (about 2 cups)
2 Tbsp olive oil
Salt
4-6 slices of Swiss cheese
Burger buns
Method
1 Process the dried mushrooms in a food processor, or a clean coffee grinder (grind some raw rice to clean out coffee grinds), until ground into a powder. Remove any large mushroom pieces that didn't grind down, a few small pieces will be fine.
2 In a large bowl, use your clean hands to gently mix together the meat, salt, mushroom powder, black pepper and Worcestershire sauce. Mix just until everything is mostly combined, a minute or two. Do not overwork the meat mixture or it will become tough and meatloaf-like. Shape the meat into 3-4 patties, using about a quarter to a third of a pound per patty, creating a slight indentation at the centers of the patties (this will help keep the patties fairly flat when they cook, as the sides tend to contract more than the center).
3 Prepare your grill for high, direct heat. While the grill is heating up, heat a large sauté pan over high heat for 1 minute. Add the mushrooms and dry-sauté them until they release their water, about 2-3 minutes. Add the onions and the olive oil, toss to combine and continue to sauté over high heat 1 minute. Add salt to taste and cook until the onions soften and begin to brown. Turn off the heat and place in a bowl.
4 Grill the burgers to the desired doneness, between 5-8 minutes per side, depending on the thickness of the burgers and how hot your grill is.
5 When the burgers are almost done, lay the Swiss cheese over them and allow the cheese to melt. Paint the burger buns with a little olive oil and toast them on the griddle or grill grates. To assemble, put a burger on the bun and top with the sauteed onions and mushroom mixture.
Yield: Serves 3-4.
* Prep time: 15 minutes
* Cook time: 15 minutes
We call for fresh shiitake mushrooms, but only because they are so much more flavorful than regular button mushrooms. Feel free to use whatever mushroom you want, buttons, cremini, morels, etc. Although this recipe calls for using a grill, you can easily pan fry them on your stovetop. I would recommend using a large cast iron pan for pan frying.
Ingredients
1 pound ground beef
A 1-ounce package of dried mushrooms (porcini, morels or other mushrooms)
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt (add more if you like burgers a little saltier)
1/2 teaspoon freshly ground black pepper
1/2 pound fresh shiitake mushrooms (can substitute button or cremini), sliced
1 large onion, sliced thin (about 2 cups)
2 Tbsp olive oil
Salt
4-6 slices of Swiss cheese
Burger buns
Method
1 Process the dried mushrooms in a food processor, or a clean coffee grinder (grind some raw rice to clean out coffee grinds), until ground into a powder. Remove any large mushroom pieces that didn't grind down, a few small pieces will be fine.
2 In a large bowl, use your clean hands to gently mix together the meat, salt, mushroom powder, black pepper and Worcestershire sauce. Mix just until everything is mostly combined, a minute or two. Do not overwork the meat mixture or it will become tough and meatloaf-like. Shape the meat into 3-4 patties, using about a quarter to a third of a pound per patty, creating a slight indentation at the centers of the patties (this will help keep the patties fairly flat when they cook, as the sides tend to contract more than the center).
3 Prepare your grill for high, direct heat. While the grill is heating up, heat a large sauté pan over high heat for 1 minute. Add the mushrooms and dry-sauté them until they release their water, about 2-3 minutes. Add the onions and the olive oil, toss to combine and continue to sauté over high heat 1 minute. Add salt to taste and cook until the onions soften and begin to brown. Turn off the heat and place in a bowl.
4 Grill the burgers to the desired doneness, between 5-8 minutes per side, depending on the thickness of the burgers and how hot your grill is.
5 When the burgers are almost done, lay the Swiss cheese over them and allow the cheese to melt. Paint the burger buns with a little olive oil and toast them on the griddle or grill grates. To assemble, put a burger on the bun and top with the sauteed onions and mushroom mixture.
Yield: Serves 3-4.
Greek-Stuffed Hamburgers
Greek-Stuffed Hamburgers
Source : Simple &Delicious May/June 2009 issue Page: 61
Via The Magazine-Recipes mailer on yahoogroups.com
These open-face burgers are literally stuffed with all the best Greek ingredients. While they look really impressive, they're incredibly easy to assemble. Jessica Ring - Chicago, IL
SERVINGS: 6.
Ingredients:
2 pounds ground beef
1/2 cup crumbled feta cheese
1/2 cup chopped tomato
2 tablespoons chopped red onion
2 tablespoons chopped ripe olives
1 tablespoon Crisco® Pure Olive Oil
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
6 whole gyro-style pitas (6 inches)
6 lettuce leaves
6 slices tomato
1 small cucumber, sliced
1/3 cup cucumber ranch salad dressing
Directions:
Shape beef into 12 patties. In a small bowl, combine the cheese, chopped tomato, onion, olives, oil and oregano. Top half of the patties with cheese mixture. Cover with remaining patties and firmly press edges to
seal. Sprinkle with salt and pepper.
Grill patties, covered, over medium-hot heat or broil 4 in. from heat for 6-8 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve each burger on a pita with lettuce, sliced
tomato, cucumber and salad dressing. Yield: 6 servings.
Source : Simple &Delicious May/June 2009 issue Page: 61
Via The Magazine-Recipes mailer on yahoogroups.com
These open-face burgers are literally stuffed with all the best Greek ingredients. While they look really impressive, they're incredibly easy to assemble. Jessica Ring - Chicago, IL
SERVINGS: 6.
Ingredients:
2 pounds ground beef
1/2 cup crumbled feta cheese
1/2 cup chopped tomato
2 tablespoons chopped red onion
2 tablespoons chopped ripe olives
1 tablespoon Crisco® Pure Olive Oil
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
6 whole gyro-style pitas (6 inches)
6 lettuce leaves
6 slices tomato
1 small cucumber, sliced
1/3 cup cucumber ranch salad dressing
Directions:
Shape beef into 12 patties. In a small bowl, combine the cheese, chopped tomato, onion, olives, oil and oregano. Top half of the patties with cheese mixture. Cover with remaining patties and firmly press edges to
seal. Sprinkle with salt and pepper.
Grill patties, covered, over medium-hot heat or broil 4 in. from heat for 6-8 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve each burger on a pita with lettuce, sliced
tomato, cucumber and salad dressing. Yield: 6 servings.
Tangy Buffet Meatballs
Tangy Buffet Meatballs
2 lbs. ground beef
2 eggs
1/2 tsp. salt
3/4 cup uncooked oats
1/3 cup chili sauce
SAUCE:
1 cup chili sauce
1/2 to 3/4 cup grape jelly
Combine meatball ingredients; mix well. Shape to form 1-inch balls, baking on a rack in a shallow baking pan at 400 degrees for 15-17 minutes. Combine sauce ingredients in a 4-1/2 quart dutch oven.
Cook over medium heat, stirring occasionally until mixture is well blended. Add the meatballs and continue cooking 3-5 minutes or until heated through. Transfer to a chafing dish to serve.
Makes about 5 dozen.
2 lbs. ground beef
2 eggs
1/2 tsp. salt
3/4 cup uncooked oats
1/3 cup chili sauce
SAUCE:
1 cup chili sauce
1/2 to 3/4 cup grape jelly
Combine meatball ingredients; mix well. Shape to form 1-inch balls, baking on a rack in a shallow baking pan at 400 degrees for 15-17 minutes. Combine sauce ingredients in a 4-1/2 quart dutch oven.
Cook over medium heat, stirring occasionally until mixture is well blended. Add the meatballs and continue cooking 3-5 minutes or until heated through. Transfer to a chafing dish to serve.
Makes about 5 dozen.
Applesauce Meatloaf
Applesauce Meatloaf
1 1/2 cups unsweetened, unflavored applesauce
1 large egg
2 large egg whites
1 1/2 pounds 95-percent lean ground beef
2 tablespoons minced onion
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground allspice
3/4 cup quick or old-fashioned oatmeal
Glaze:
1/2 cup light brown sugar
1/4 teaspoon ground cloves
2 tablespoons hot water
Place a wire mesh strainer in a bowl deep enough to keep the bottom of the strainer from touching the bottom of the bowl; add applesauce and set aside.
Place an oven rack in the middle position and heat the oven to 350 degrees.
In a small bowl, whisk together egg and egg whites until combined. Set aside.
To a large mixing bowl, add ground beef, egg mixture, onion, salt, pepper, allspice, oatmeal and 1 cup drained applesauce. Use a dinner fork (this will keep the meat from compressing too much) to combine well. Pat mixture in to a 9-by-5-by-3- inch loaf pan.
For the glaze: In a small bowl, stir together the brown sugar, cloves and water; brush over the top of the meatloaf and bake 90 minutes or until meatloaf reaches an internal temperature of 160 degrees. Remove from oven and let rest 10 minutes before slicing.
Serves eight.
LeanTip: Leftover meatloaf can be wrapped in plastic wrap and refrigerated. A thin slice of cold meatloaf makes an excellent lunch sandwich, as long as you're using fat-free or reduced-fat mayo.
1 1/2 cups unsweetened, unflavored applesauce
1 large egg
2 large egg whites
1 1/2 pounds 95-percent lean ground beef
2 tablespoons minced onion
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground allspice
3/4 cup quick or old-fashioned oatmeal
Glaze:
1/2 cup light brown sugar
1/4 teaspoon ground cloves
2 tablespoons hot water
Place a wire mesh strainer in a bowl deep enough to keep the bottom of the strainer from touching the bottom of the bowl; add applesauce and set aside.
Place an oven rack in the middle position and heat the oven to 350 degrees.
In a small bowl, whisk together egg and egg whites until combined. Set aside.
To a large mixing bowl, add ground beef, egg mixture, onion, salt, pepper, allspice, oatmeal and 1 cup drained applesauce. Use a dinner fork (this will keep the meat from compressing too much) to combine well. Pat mixture in to a 9-by-5-by-3- inch loaf pan.
For the glaze: In a small bowl, stir together the brown sugar, cloves and water; brush over the top of the meatloaf and bake 90 minutes or until meatloaf reaches an internal temperature of 160 degrees. Remove from oven and let rest 10 minutes before slicing.
Serves eight.
LeanTip: Leftover meatloaf can be wrapped in plastic wrap and refrigerated. A thin slice of cold meatloaf makes an excellent lunch sandwich, as long as you're using fat-free or reduced-fat mayo.
All-American Burger with Red Pepper Relish
All-American Burger with Red Pepper Relish
Serves/Makes: 4
1/2 cup purchased roasted red pepper, cut into strips
1 tablespoon finely chopped pitted ripe olives
2 teaspoons olive oil
2 teaspoons snipped fresh thyme
OR
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/4 cup finely chopped onion
2 tablespoons fine dry bread crumbs
2 tablespoons catsup
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound extra-lean ground beef
4 slices mozzarella cheese
4 whole wheat hamburger buns, split and toasted
Fresh basil leaves
Directions:
1. Combine red sweet pepper strips, ripe olives, olive oil, thyme, and 1/4 teaspoon pepper in a food processor bowl. Cover and process with several on-off turns until coarsely chopped. Cover and chill until ready to serve.
2. Combine onion, bread crumbs, catsup, horseradish, mustard, salt, and 1/4 teaspoon pepper in a medium mixing bowl. Add ground beef; mix well. Shape the meat mixture into four 3/4-inch-thick patties.
3. Grill patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until internal temperature of burgers reaches at least 160 degrees with an instant-read thermometer, turning
once halfway through cooking. Top each patty with a cheese slice the last 2 minutes of grilling.
4. Serve each burger on a toasted whole wheat bun with fresh basil leaves and 1 tablespoon red sweet pepper relish.
Serves/Makes: 4
1/2 cup purchased roasted red pepper, cut into strips
1 tablespoon finely chopped pitted ripe olives
2 teaspoons olive oil
2 teaspoons snipped fresh thyme
OR
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/4 cup finely chopped onion
2 tablespoons fine dry bread crumbs
2 tablespoons catsup
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound extra-lean ground beef
4 slices mozzarella cheese
4 whole wheat hamburger buns, split and toasted
Fresh basil leaves
Directions:
1. Combine red sweet pepper strips, ripe olives, olive oil, thyme, and 1/4 teaspoon pepper in a food processor bowl. Cover and process with several on-off turns until coarsely chopped. Cover and chill until ready to serve.
2. Combine onion, bread crumbs, catsup, horseradish, mustard, salt, and 1/4 teaspoon pepper in a medium mixing bowl. Add ground beef; mix well. Shape the meat mixture into four 3/4-inch-thick patties.
3. Grill patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until internal temperature of burgers reaches at least 160 degrees with an instant-read thermometer, turning
once halfway through cooking. Top each patty with a cheese slice the last 2 minutes of grilling.
4. Serve each burger on a toasted whole wheat bun with fresh basil leaves and 1 tablespoon red sweet pepper relish.
Monday, September 12, 2011
Apple Rice Pudding
Apple Rice Pudding
2 cups Rice, cooked
1 cup Milk, skim
1/4 cup Splenda brand Sucralose, no calorie sweetener
1/4 cup Raisins
1 teaspoon Vanilla Extract
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 medium Apple — Shredded
1/4 teaspoon Fruit Fresh — or Lemon Juice
Combine rice, milk, Splenda (or sugar) raisins, vanilla and spices in a large pan.
Bring to a boil, reduce heat and stir occasionally until the mixture is creamy.
Core and shred apple (with peeling on) and sprinkle with Fruit Fresh or with a little lemon juice. Stir apple into rice mixture. Cook a few minutes longer until apple is soft. Serve warm or cold.
2 cups Rice, cooked
1 cup Milk, skim
1/4 cup Splenda brand Sucralose, no calorie sweetener
1/4 cup Raisins
1 teaspoon Vanilla Extract
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 medium Apple — Shredded
1/4 teaspoon Fruit Fresh — or Lemon Juice
Combine rice, milk, Splenda (or sugar) raisins, vanilla and spices in a large pan.
Bring to a boil, reduce heat and stir occasionally until the mixture is creamy.
Core and shred apple (with peeling on) and sprinkle with Fruit Fresh or with a little lemon juice. Stir apple into rice mixture. Cook a few minutes longer until apple is soft. Serve warm or cold.
Super Apple Pie Recipe
Super Apple Pie
Recipe courtesy Alton Brown, 2008
Yield: 10 servings
For the crust:
6 ounces unsalted butter, cut into 1/2-inch pieces
2 ounces vegetable shortening, cut into 1/2-inch pieces
5 to 7 tablespoons applejack
12 ounces all-purpose flour, approximately 2 3/4 cups, plus extra for dusting
1 teaspoon table salt
1 tablespoon granulated sugar
For the filling:
3 to 3 1/2 pounds apples, mixture of Granny Smith, Honeycrisp, Braeburn and Golden Delicious, about 6 large apples
1/2 cup sugar, divided
3 tablespoons tapioca flour
2 tablespoons apple jelly
1 tablespoon apple cider
2 teaspoons freshly squeezed lime juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground grains of paradise
For the crust:
Place the butter, shortening and applejack into the refrigerator for 1 hour.
In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.
Remove the lid of the food processor and sprinkle in 5 tablespoons of the applejack. Replace the lid and pulse 5 times. Add more applejack as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
For the filling:
Peel and core the apples. Slice into 1/2-inch thick wedges. Toss all of the apples with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.
Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the apples with the remaining sugar, tapioca flour, jelly, cider, lime juice, salt and grains of paradise.
For assembling and baking the pie:
Preheat oven to 425 degrees F.
Remove one disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2-inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan.
Place the apples into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of pie. Trim any excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the apples are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.
Recipe courtesy Alton Brown, 2008
Yield: 10 servings
For the crust:
6 ounces unsalted butter, cut into 1/2-inch pieces
2 ounces vegetable shortening, cut into 1/2-inch pieces
5 to 7 tablespoons applejack
12 ounces all-purpose flour, approximately 2 3/4 cups, plus extra for dusting
1 teaspoon table salt
1 tablespoon granulated sugar
For the filling:
3 to 3 1/2 pounds apples, mixture of Granny Smith, Honeycrisp, Braeburn and Golden Delicious, about 6 large apples
1/2 cup sugar, divided
3 tablespoons tapioca flour
2 tablespoons apple jelly
1 tablespoon apple cider
2 teaspoons freshly squeezed lime juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground grains of paradise
For the crust:
Place the butter, shortening and applejack into the refrigerator for 1 hour.
In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.
Remove the lid of the food processor and sprinkle in 5 tablespoons of the applejack. Replace the lid and pulse 5 times. Add more applejack as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
For the filling:
Peel and core the apples. Slice into 1/2-inch thick wedges. Toss all of the apples with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.
Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the apples with the remaining sugar, tapioca flour, jelly, cider, lime juice, salt and grains of paradise.
For assembling and baking the pie:
Preheat oven to 425 degrees F.
Remove one disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2-inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan.
Place the apples into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of pie. Trim any excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the apples are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.
Apple Butterscotch Tart
Apple Butterscotch Tart
1 pastry for single-crust pie
5 cups peeled and thinly sliced tart green apples
1 cup Butterscotch Flavored Morsels
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup chilled butter or margarine
1 container vanilla ice cream
Preheat oven to 375 F.
Line 9-inch tart pan with removable bottom with pastry; trim away excess pastry. Arrange apples in pastry shell; sprinkle morsels over apples. Combine flour, sugar and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle mixture over filling.
Bake for 40 to 45 minutes or until apples are tender when pierced with a sharp knife. Remove side of tart pan. Serve warm with ice cream.
Makes 8 servings.
1 pastry for single-crust pie
5 cups peeled and thinly sliced tart green apples
1 cup Butterscotch Flavored Morsels
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup chilled butter or margarine
1 container vanilla ice cream
Preheat oven to 375 F.
Line 9-inch tart pan with removable bottom with pastry; trim away excess pastry. Arrange apples in pastry shell; sprinkle morsels over apples. Combine flour, sugar and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle mixture over filling.
Bake for 40 to 45 minutes or until apples are tender when pierced with a sharp knife. Remove side of tart pan. Serve warm with ice cream.
Makes 8 servings.
Apple Pecan Bread Pudding
Apple Pecan Bread Pudding
Thanks, Peggy
1 cup pecans, coarsely chopped
3 large 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 sugar
1/4 cup butter or margarine, melted
1 tsp. cinnamon
1/2 tsp. nutmeg
Directions:
Heat oven to 350º F (175º C). Spread pecans in a shallow baking pan and bake until golden, about 8 - 10 minutes, stirring occasionally.
Meanwhile, place bread cubes in a greased 3-qt. or larger slow cooker.
Peel, core and thinly slice apples. Mix sugar, cinnamon and nutmeg lightly, 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 - 4-1/2
hours. Let pudding stand, covered, about 15 minutes.
Serve warm with ice cream.
Thanks, Peggy
1 cup pecans, coarsely chopped
3 large 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 sugar
1/4 cup butter or margarine, melted
1 tsp. cinnamon
1/2 tsp. nutmeg
Directions:
Heat oven to 350º F (175º C). Spread pecans in a shallow baking pan and bake until golden, about 8 - 10 minutes, stirring occasionally.
Meanwhile, place bread cubes in a greased 3-qt. or larger slow cooker.
Peel, core and thinly slice apples. Mix sugar, cinnamon and nutmeg lightly, 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 - 4-1/2
hours. Let pudding stand, covered, about 15 minutes.
Serve warm with ice cream.
TINKY'S COZY APPLE-MAPLE PUDDING
TINKY'S COZY APPLE-MAPLE PUDDING
by Tinky Weisblat
(Pudding Hollow, MA)from the March/April 2009 YANKEE Magazine "When you pour the hot cider and maple syrup on top of the cake batter, it looks awful, but they sink to the bottom of the dish and form a sweet sauce. Serve with vanilla ice cream."
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons unsalted butter, room temperature
1/2 cup sugar
1 egg, beaten
1/3 cup milk, divided
2 cups apple slices (about 2 medium apples, peeled and cored)
1 tablespoon sugar
1 teaspoon cinnamon
1/2 teaspoon fresh chopped ginger
1 cup sweet apple cider
1 cup grade B maple syrup
Heat oven to 350 degrees F. In a small bowl, combine flour, baking powder, and salt, and set aside. In a medium bowl, cream together butter and 1/2 cup sugar. Beat in egg. Stir in flour mixture, a third at a time, alternating with milk (beginning and ending with flour mixture).
In a medium bowl, combine apples, 1 tablespoon sugar, cinnamon, and ginger, and place in an ungreased two-quart casserole dish. Pour batter over apple mixture; make sure all apple pieces are covered.
In a medium saucepan over high heat, combine cider and maple syrup and bring to a boil, stirring often. Pour over batter; it will sink. Bake 35 to 45 minutes, or until a toothpick inserted into the center of the cake (without hitting the liquid on the bottom) comes out clean.
Yield: 8 servings.
by Tinky Weisblat
(Pudding Hollow, MA)from the March/April 2009 YANKEE Magazine "When you pour the hot cider and maple syrup on top of the cake batter, it looks awful, but they sink to the bottom of the dish and form a sweet sauce. Serve with vanilla ice cream."
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons unsalted butter, room temperature
1/2 cup sugar
1 egg, beaten
1/3 cup milk, divided
2 cups apple slices (about 2 medium apples, peeled and cored)
1 tablespoon sugar
1 teaspoon cinnamon
1/2 teaspoon fresh chopped ginger
1 cup sweet apple cider
1 cup grade B maple syrup
Heat oven to 350 degrees F. In a small bowl, combine flour, baking powder, and salt, and set aside. In a medium bowl, cream together butter and 1/2 cup sugar. Beat in egg. Stir in flour mixture, a third at a time, alternating with milk (beginning and ending with flour mixture).
In a medium bowl, combine apples, 1 tablespoon sugar, cinnamon, and ginger, and place in an ungreased two-quart casserole dish. Pour batter over apple mixture; make sure all apple pieces are covered.
In a medium saucepan over high heat, combine cider and maple syrup and bring to a boil, stirring often. Pour over batter; it will sink. Bake 35 to 45 minutes, or until a toothpick inserted into the center of the cake (without hitting the liquid on the bottom) comes out clean.
Yield: 8 servings.
Butterscotch Apple Crisp
Butterscotch Apple Crisp
Adapted from Quick Cooking Magazine
6 servings
6 cups Granny Smith apples, sliced and peeled
3 1/2 ozs butterscotch pudding mix
3/4 cup light brown sugar, packed
1 1/2 tsps cinnamon
1/2 cup unbleached flour
1/4 cup margarine
1/2 cup quick cooking oats
In a 3-quart cooker placed sliced apples; set aside. In a mixing bowl, combine brown sugar, flour, oats, pudding ,and cinnamon. Mix well. Cut in margarine until mixture is crumbly. Sprinkle over the apples in cooker. Cover and cook on low for 5 to 5-1/2 hours or until apples are done.
http://groups.yahoo.com/group/casseroles_and_crockpots/
Adapted from Quick Cooking Magazine
6 servings
6 cups Granny Smith apples, sliced and peeled
3 1/2 ozs butterscotch pudding mix
3/4 cup light brown sugar, packed
1 1/2 tsps cinnamon
1/2 cup unbleached flour
1/4 cup margarine
1/2 cup quick cooking oats
In a 3-quart cooker placed sliced apples; set aside. In a mixing bowl, combine brown sugar, flour, oats, pudding ,and cinnamon. Mix well. Cut in margarine until mixture is crumbly. Sprinkle over the apples in cooker. Cover and cook on low for 5 to 5-1/2 hours or until apples are done.
http://groups.yahoo.com/group/casseroles_and_crockpots/
Apple Stuffing
Apple Stuffing
Serves 8
8 cups country bread, cubed
4 tablespoons butter, plus more for baking dish
Coarse salt and ground pepper
2 leeks (white and pale green parts), thinly sliced into half-moons
4 Macintosh apples, peeled and thinly sliced
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
2 cups reduced-sodium vegetable broth
1 large egg
Directions
Preheat oven to 350 degrees. Toss bread with 3 tablespoons melted butter; season with salt and pepper. Spread on a rimmed baking sheet; toast, rotating halfway through, until browned, 20 to 25 minutes.
Heat remaining tablespoon butter in a 12-inch skillet over medium heat. Add leeks; cook, stirring frequently, until translucent, about 5 minutes. Add apples; cook, turning occasionally, until tender, about 5 minutes.
In a large bowl, combine bread, leek mixture, rosemary, and broth; season with salt and pepper. Add egg; stir until thoroughly combined. Transfer to a buttered 1 1/2-quart shallow baking dish.
Bake until golden on top and crisp around edges, 40 to 45 minutes.
Serves 8
8 cups country bread, cubed
4 tablespoons butter, plus more for baking dish
Coarse salt and ground pepper
2 leeks (white and pale green parts), thinly sliced into half-moons
4 Macintosh apples, peeled and thinly sliced
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
2 cups reduced-sodium vegetable broth
1 large egg
Directions
Preheat oven to 350 degrees. Toss bread with 3 tablespoons melted butter; season with salt and pepper. Spread on a rimmed baking sheet; toast, rotating halfway through, until browned, 20 to 25 minutes.
Heat remaining tablespoon butter in a 12-inch skillet over medium heat. Add leeks; cook, stirring frequently, until translucent, about 5 minutes. Add apples; cook, turning occasionally, until tender, about 5 minutes.
In a large bowl, combine bread, leek mixture, rosemary, and broth; season with salt and pepper. Add egg; stir until thoroughly combined. Transfer to a buttered 1 1/2-quart shallow baking dish.
Bake until golden on top and crisp around edges, 40 to 45 minutes.
Maple Glazed Baked Apples
Maple Glazed Baked Apples
4 large Rome Beauty baking apples
1/2 cup Sun-Maid Natural Raisins
1/2 cup packed light brown sugar
1/3 cup chopped walnuts
1 teaspoon cinnamon
1/2 cup apple juice
1/4 cup pure maple syrup
2 tablespoons melted butter or margarine
Directions: HEAT oven to 375 F.
CORE apples leaving bottoms intact. Peel top half of apples. Place in 8-inch square pan.
COMBINE raisins, brown sugar, walnuts, and cinnamon.
SPOON mixture into apples, mounding over top of apples and letting excess fall into pan.
POUR apple juice into bottom of pan. Combine maple syrup and butter and spoon over top of apples. Cover pan with foil.
BAKE for 45 to 55 minutes or until apples are tender. Serve warm or at room temperature.
Makes 4 servings.
4 large Rome Beauty baking apples
1/2 cup Sun-Maid Natural Raisins
1/2 cup packed light brown sugar
1/3 cup chopped walnuts
1 teaspoon cinnamon
1/2 cup apple juice
1/4 cup pure maple syrup
2 tablespoons melted butter or margarine
Directions: HEAT oven to 375 F.
CORE apples leaving bottoms intact. Peel top half of apples. Place in 8-inch square pan.
COMBINE raisins, brown sugar, walnuts, and cinnamon.
SPOON mixture into apples, mounding over top of apples and letting excess fall into pan.
POUR apple juice into bottom of pan. Combine maple syrup and butter and spoon over top of apples. Cover pan with foil.
BAKE for 45 to 55 minutes or until apples are tender. Serve warm or at room temperature.
Makes 4 servings.
September 12th
If you have been a follower for a while, you may notice that more and more I am trying to post within themes. It is a little harder than you would think since at this moment I have around 30,000 recipes waiting to be posted. So there will still be the random recipe that doesn't fit in the theme here and there, and there will still be the occasional repeat, but all in all I'd say we've got a good thing going here!
ENJOY!
ENJOY!
Sunday, September 11, 2011
Iced Peppermint Tea
Iced Peppermint Tea
Water
4 peppermint flavor tea bags
1/4 cup honey
2 tablespoon lemon juice
Ice cubes
Lemon slices
In a 2 quart heatproof pitcher, pour 2 cups freshly boiled water over tea bags. Let steep 6 minutes; remove and discard tea bags. Stir in honey, lemon juice and 2 cups cold water. Add ice cubes and lemon slices.
Water
4 peppermint flavor tea bags
1/4 cup honey
2 tablespoon lemon juice
Ice cubes
Lemon slices
In a 2 quart heatproof pitcher, pour 2 cups freshly boiled water over tea bags. Let steep 6 minutes; remove and discard tea bags. Stir in honey, lemon juice and 2 cups cold water. Add ice cubes and lemon slices.
MICROWAVE TEA
MICROWAVE TEA
4 c. water
8 sm. tea bags or 2 qt. size bags
In large microwave-proof bowl, combine the above and place in microwave for 8 minutes on high, turning bowl 1/2 turn at 4 minutes time. Remove from oven. Remove tea bags and add sugar to taste (same as regular tea). Put in one gallon container and add warm water. Makes one gallon.
4 c. water
8 sm. tea bags or 2 qt. size bags
In large microwave-proof bowl, combine the above and place in microwave for 8 minutes on high, turning bowl 1/2 turn at 4 minutes time. Remove from oven. Remove tea bags and add sugar to taste (same as regular tea). Put in one gallon container and add warm water. Makes one gallon.
Raspberry Long Island Ice Tea
Raspberry Long Island Ice Tea
1 oz vodka
1 oz rum
1 oz tequila
1 oz gin
1 oz triple sec
1 1/2 oz sweet and sour mix
1 oz Chambord® raspberry liqueur
Pour all ingredients over ice in a shaker, and shake three to four times. Pour into a collins glass and garnish with a lemon wedge.
1 oz vodka
1 oz rum
1 oz tequila
1 oz gin
1 oz triple sec
1 1/2 oz sweet and sour mix
1 oz Chambord® raspberry liqueur
Pour all ingredients over ice in a shaker, and shake three to four times. Pour into a collins glass and garnish with a lemon wedge.
Long Island Iced Tea
Long Island Iced Tea
1 part vodka
1 part tequila
1 part rum
1 part gin
1 part triple sec
1 1/2 parts sweet and sour mix
1 splash Coca-Cola®
Mix ingredients together over ice in a glass. Pour into a shaker and give one brisk shake. Pour back into the glass and make sure there is a touch of fizz at the top. Garnish with lemon.Serve in: Collins Glass
1 part vodka
1 part tequila
1 part rum
1 part gin
1 part triple sec
1 1/2 parts sweet and sour mix
1 splash Coca-Cola®
Mix ingredients together over ice in a glass. Pour into a shaker and give one brisk shake. Pour back into the glass and make sure there is a touch of fizz at the top. Garnish with lemon.Serve in: Collins Glass
Perfect Brewed Iced Tea
Perfect Brewed Iced Tea
Black, Green and Oolong teas come from the same plant - Camellia sinensis - which is grown in lush climates around the world. The difference? Black and Oolong teas undergo a natural fermentation step. Green tea does not. Tea is a great source of antioxidants which help neutralize "free radicals", molecules that can damage cells. So drink to your health!
4 regular tea bags (orange pekoe or green tea)*
2 cups fresh cold water
Water
Ice cubes
Sugar or other sweetener such as Simple syrup (see recipe)
Lemon slices (optional)
Unwrap (if necessary) and carefully slide off any paper attached to the strings of the tea bags; tie the strings together and place the bags in a heat-proof 2-quart pitcher.
Bring 2 cups cold water (always start with fresh cold water) to a rapid boil. Remove from heat and immediately pour over the tea bags.
Allow tea to steep for 20 minutes or more. (This process simply forms the "concentrate". You can store the mixture in the refrigerator for up to 24 hours.)
Remove tea bags, squeeze out excess liquid (being careful to not break open the bags) and discard. Fill the pitcher with enough water to equal 2-quarts. Cover and refrigerate until well chilled before serving. Or to serve iced tea immediately, add a dozen or so ice cubes to tea concentrate then fill with water to the 2-quart level.
To serve, pour tea over lots of ice cubes in a tall glass, stirring in desired sweetening and a squeeze of lemon, as desired.
Serves 8.
Flavor Variation: Add 1 flavored tea bag such as Ginger Peach, Blackberry Sage, Vanilla Almond, etc. along with either the orange pekoe or green tea for a refreshing change.
*If using loose tea, measure 2 tablespoons into a paper coffee filter and seal it tightly with a twist tie, or simply pour water over loose leaves in a small heatproof container, and when ready separate the liquid from the tea leaves using a strainer.
Makes 2 quarts.
Black, Green and Oolong teas come from the same plant - Camellia sinensis - which is grown in lush climates around the world. The difference? Black and Oolong teas undergo a natural fermentation step. Green tea does not. Tea is a great source of antioxidants which help neutralize "free radicals", molecules that can damage cells. So drink to your health!
4 regular tea bags (orange pekoe or green tea)*
2 cups fresh cold water
Water
Ice cubes
Sugar or other sweetener such as Simple syrup (see recipe)
Lemon slices (optional)
Unwrap (if necessary) and carefully slide off any paper attached to the strings of the tea bags; tie the strings together and place the bags in a heat-proof 2-quart pitcher.
Bring 2 cups cold water (always start with fresh cold water) to a rapid boil. Remove from heat and immediately pour over the tea bags.
Allow tea to steep for 20 minutes or more. (This process simply forms the "concentrate". You can store the mixture in the refrigerator for up to 24 hours.)
Remove tea bags, squeeze out excess liquid (being careful to not break open the bags) and discard. Fill the pitcher with enough water to equal 2-quarts. Cover and refrigerate until well chilled before serving. Or to serve iced tea immediately, add a dozen or so ice cubes to tea concentrate then fill with water to the 2-quart level.
To serve, pour tea over lots of ice cubes in a tall glass, stirring in desired sweetening and a squeeze of lemon, as desired.
Serves 8.
Flavor Variation: Add 1 flavored tea bag such as Ginger Peach, Blackberry Sage, Vanilla Almond, etc. along with either the orange pekoe or green tea for a refreshing change.
*If using loose tea, measure 2 tablespoons into a paper coffee filter and seal it tightly with a twist tie, or simply pour water over loose leaves in a small heatproof container, and when ready separate the liquid from the tea leaves using a strainer.
Makes 2 quarts.
Ice Mint Tea
Ice Mint Tea
3 tsp. Northwest Breakfast Tea.
1/2 tsp. dried Mint leaves.
Pour 2-1/2 cups boiling water over ingredients. Cover and steep 4 minutes. Strain and chill.
Add sugar or honey to taste. Serve over ice garnish with fresh mint.
3 tsp. Northwest Breakfast Tea.
1/2 tsp. dried Mint leaves.
Pour 2-1/2 cups boiling water over ingredients. Cover and steep 4 minutes. Strain and chill.
Add sugar or honey to taste. Serve over ice garnish with fresh mint.
Sweet Tea with Vodka and Lemonade
Sweet Tea with Vodka and Lemonade
Yield: Makes 8
2 large tea bags for iced tea
1/2 cup boiling water
8 fresh mint sprigs
4 cups lemonade made from frozen concentrate
1/2 cup vodka
Ice cubes
8 lemon slices
Place tea bags in medium bowl. Add 1/2 cup boiling water. Let steep 4 minutes. Discard tea bags. Place mint sprigs in large pitcher; mash with muddler or handle of wooden spoon until slightly bruised. Pour in tea, lemonade, and vodka. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Fill 8 highball glasses with ice. Divide sweet tea among glasses. Garnish with lemon slices.
Yield: Makes 8
2 large tea bags for iced tea
1/2 cup boiling water
8 fresh mint sprigs
4 cups lemonade made from frozen concentrate
1/2 cup vodka
Ice cubes
8 lemon slices
Place tea bags in medium bowl. Add 1/2 cup boiling water. Let steep 4 minutes. Discard tea bags. Place mint sprigs in large pitcher; mash with muddler or handle of wooden spoon until slightly bruised. Pour in tea, lemonade, and vodka. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Fill 8 highball glasses with ice. Divide sweet tea among glasses. Garnish with lemon slices.
Hibiscus-Grape Iced Tea
Hibiscus-Grape Iced Tea
1 c White grape juice
1 c Hibiscus tea
Ice cubes
1/2 c Carbonated water
Orange slices for garnish
Stir the juice into the tea and pour over ice in 2 large glasses. Add carbonated water and garnish with slices of orange.
Making Your Own Gourmet Tea Drinks by Mathew Tekulsky ISBN 0-517-70030-1 pg 75
From: Diane Lazarus Date: 05-22-96 (F) Cooking Ä
Yield: 2 servings
1 c White grape juice
1 c Hibiscus tea
Ice cubes
1/2 c Carbonated water
Orange slices for garnish
Stir the juice into the tea and pour over ice in 2 large glasses. Add carbonated water and garnish with slices of orange.
Making Your Own Gourmet Tea Drinks by Mathew Tekulsky ISBN 0-517-70030-1 pg 75
From: Diane Lazarus Date: 05-22-96 (F) Cooking Ä
Yield: 2 servings
Iced Green Tea
Iced Green Tea
3 tablespoon green tea leaves
3 tablespoon coarsely chopped fresh
1 mint -- plus sprigs
1 ice cubes
2 tablespoon sugar
Mix tea, mint, and about a quart of boiling water in a bowl. Allow to sit for about 6 minutes. Pour through a wire sieve over another bowl and throw away all the leaves. Add about a quart of chilled water. Cover the bowl and allow to chill for at least 2 hours or until desired temperature. Add ice and sugar if desired. Mint sprigs can be used as a garnish. Adapted by Deborah Kuhnen from "Sunset" magazine, July 1996.
Yield: 6 servings
3 tablespoon green tea leaves
3 tablespoon coarsely chopped fresh
1 mint -- plus sprigs
1 ice cubes
2 tablespoon sugar
Mix tea, mint, and about a quart of boiling water in a bowl. Allow to sit for about 6 minutes. Pour through a wire sieve over another bowl and throw away all the leaves. Add about a quart of chilled water. Cover the bowl and allow to chill for at least 2 hours or until desired temperature. Add ice and sugar if desired. Mint sprigs can be used as a garnish. Adapted by Deborah Kuhnen from "Sunset" magazine, July 1996.
Yield: 6 servings
Iced Lemongrass Tea
Iced Lemongrass Tea
1 stephen ceideburg
1/4 cup chopped fresh lemongrass tops or
2 tablespoon dried flakes
4 cup boiling water
1 sugar to taste
Preheat teapot with boiling water; discard water. Add lemongrass and boiling water, steep 8 to 10 minutes; strain. Allow to cool, sweeten to taste, and serve in tall glasses with ice.
From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987.
Yield: 4 servings
1 stephen ceideburg
1/4 cup chopped fresh lemongrass tops or
2 tablespoon dried flakes
4 cup boiling water
1 sugar to taste
Preheat teapot with boiling water; discard water. Add lemongrass and boiling water, steep 8 to 10 minutes; strain. Allow to cool, sweeten to taste, and serve in tall glasses with ice.
From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987.
Yield: 4 servings
Strawberry Watermelon Agua Fresca
Strawberry Watermelon Agua Fresca
Cold Coffee Club - Watermelon Assignment
1 pound diced watermelon
8 ounces strawberries, stems removed
1 Tbsp lime juice
1 Tbsp sugar
1/4 to 1/2 cup water or white wine or if you prefer sparkling wine
Instructions
1. Put all ingredients – apart from water or wine – in a blender and blend until smooth.
2. You can strain the puree to avoid pulpy piece if you prefer, I didn't 'cause I like it better this way.
3. Now you can decide whether you want to do a child-safe version, then you go with the the water.
4. If you prefer an adult version go with the white wine or even sparkling wine whatever you like best.
5. Mix it with the puree and fill it into glasses.
Cold Coffee Club - Watermelon Assignment
1 pound diced watermelon
8 ounces strawberries, stems removed
1 Tbsp lime juice
1 Tbsp sugar
1/4 to 1/2 cup water or white wine or if you prefer sparkling wine
Instructions
1. Put all ingredients – apart from water or wine – in a blender and blend until smooth.
2. You can strain the puree to avoid pulpy piece if you prefer, I didn't 'cause I like it better this way.
3. Now you can decide whether you want to do a child-safe version, then you go with the the water.
4. If you prefer an adult version go with the white wine or even sparkling wine whatever you like best.
5. Mix it with the puree and fill it into glasses.
Apple Frost
Apple Frost
1/2 cup apple juice or
1/2 cup apple cider
1 quart vanilla ice cream or
1 quart frozen vanilla yogurt
2 cups chopped, red (or reddish-colored) apples, unpeeled
1 teaspoon cinnamon
1 teaspoon finely chopped crystallized ginger
1/4 cup chopped walnuts
1. Place 1/2 of all ingredients in blender container, omitting walnuts. Blend on medium speed until smooth, stopping blender several times to scrape container. Add nuts and blend only until chopped.
2. Repeat step 1 with remaining ingredients. Serve immediately with apple slice garnish, if desired.
Yield: 6 servings.
1/2 cup apple juice or
1/2 cup apple cider
1 quart vanilla ice cream or
1 quart frozen vanilla yogurt
2 cups chopped, red (or reddish-colored) apples, unpeeled
1 teaspoon cinnamon
1 teaspoon finely chopped crystallized ginger
1/4 cup chopped walnuts
1. Place 1/2 of all ingredients in blender container, omitting walnuts. Blend on medium speed until smooth, stopping blender several times to scrape container. Add nuts and blend only until chopped.
2. Repeat step 1 with remaining ingredients. Serve immediately with apple slice garnish, if desired.
Yield: 6 servings.
September 11th
I thought long and hard about what if anything to publish today. I considered making today a day of silence, but the more I thought about it the more I realized that we can not stop our lives. We can not let evil stop us. we have to go on.
GOD BLESS AMERICA
AND THE SOULS LOST!
GOD BLESS AMERICA
AND THE SOULS LOST!
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