Saturday, February 17, 2007
Stuff chicken with mixture
Ingredients 1 roasting chicken, with its giblets, boned 30 g (1 oz) butter 1 tbs rosemary 1 wine glass white wine chicken broth oil salt FILLING: 200 g (7 oz) ham 100 g (3.5 oz) bacon 150 g (5 oz) pork loin 150 g (5 oz) beef ½ cup parmesan cheese, grated 1 egg 1 tbs cooked peas 30 ml (1 fl oz) brandy a pinch of nutmeg salt, pepper Preparation: 1. Grind meat (except chicken) together with giblets. Add peas, parmesan cheese, egg, brandy, nutmeg, salt and pepper. Mix well. Stuff chicken with mixture until it has regained its normal shape. Tie wih kitchen twine. 2. Preheat oven to 400 F (200 C). 3. Heat oil, butter and rosemary in a roasting pan. Quickly brown the chicken on a stovetop. Sprinkle with salt and wine. Put in the oven. Check from time to time and add some broth if necessary. |
Minestrone Soup
Ingredients: 200 g (7 oz) rice 150 g (5 oz) cannellini or borlotti beans 200 g (7 oz) g tomatoes 100 g (3.5 oz) asparagus 80 g (3 oz) bacon, chopped 50 g (1.7 oz) butter 80 g (3 oz) grated parmesan cheese 3 carrots, diced 2 potatoes, diced 2 zucchinis, diced 1 leek, chopped 1 celery root, diced 1 onion, diced 1 clove garlic, minced 2 bay leaves rosemary, basil, parsley pepper, salt 1 1/2 l broth Preparation: 1. In a large saucepan, melt 1/2 butter, sauté onion, leek and bacon until tender. 2. Add asparagus tops, carrot, potatoes, zucchinis, beans, celery, rest of butter, salt and pepper. Cook for 2 minutes. 3. Add rosemary, parsley, bay leaves, tomatoes and broth. Simmer uncovered on low heat until the vegetables are tender. Add rice. 4. Add the basil and remove from heat. |
Roasted Peppers Recipe
Ingredients: 2 green peppers 2 red peppers 2 yellow peppers 2 garlic cloves, minced 1/2 cup extra-virgin olive oil salt parsley, chopped Preparation: 1. Preheat the oven to 230 C (450 F). 2. Place the peppers, with their stems intact, on a baking sheet that has been lined with aluminum fol , and roast 20-30 minutes, or until the skins darken and blister. Remove the peppers from the oven and w rap the aluminum foil around the peppers and set aside for 20 to 30 minutes. 3. Take the peppers from the foil and remove the skins, stems, and seeds. Cut the roasted, peeled, and seeded peppers into long strips about 3/4 inch wide. 4. Toss the roasted pepper strips with the garlic, olive oil, salt, and parsley in a bowl. Marinate for 2 hours and serve them at room temperature. ------------------ |
Cucumber Tea Sandwich Recipe
Ingredients: 2 to 3 cucumber, pared & thinly sliced 1 stick butter, softened 1 (8 oz; 200 g) pkg. softened cream cheese loaf of thinly sliced white bread Dill weed for garnish Preparation: 1. Combine cream cheese and butter and spread over each slice of bread. 2. Top with layers of cucumbers and sprinkle with dill. 3. Cut each sandwich into 4 triangles. |
Green Pea Soup Recipe
Ingredients: 3 cups fresh English peas (shelled) 4 cups vegetable or chicken stock 2 tablespoons butter 1/3 cup leek, sliced (use white, tender part) 5 fresh mint leaves, sliced 1/2 teaspoon sugar Salt Preparation: 1. Melt the butter in a large pot and saute the leeks over medium high heat until they soften, about 5 minutes. Add the pea stock, increase the heat to high and bring to a boil. 2. Add the peas and the mint, and when the soup returns to a boil, reduce the heat to medium. Simmer for 8 to 10 minutes or until the peas are tender enough to puree (fork mashable). 3. Puree the soup in small batches in a blender until very smooth. 4. Add the sugar and taste to see if the soup needs salt. 5. Serve with a sprinkling of fresh mint leaves. |
Bubble and Squeak Recipe
Ingredients: 3 large potatoes, boiled 4 cups cabbage, chopped, parboiled and drained 1 small onion, chopped 4 slices bacon, cut up and fried 25g (1oz) butter Preparation: 1. Chop cooked potatoes. 2. Melt the butter, then add onion and sauté until golden brown. Add chopped, cooked cabbage and chopped, cooked potatoes. 3. Heat a frying pan until hot and add the bacon and fry until crisp. Add the bacon to the potato mix. 4. Allow potatoes to become golden brown on bottom over medium heat, about 20 minutes or less. Invert skillet over large serving plate. Garnish with parsley, if desired. ----------------------- |
Sheppards Pie Recipe
Ingredients: -----------------1 large onion, minced 1 garlic cloves, minced 2 tbs. butter 1 kg (2 lb) ground lamb 3 large carrots, diced 1 tbs. tomato sauce 1 tbs. parsley, minced ½ tsp. thyme ½ tsp. sage salt, pepper 8 medium sized poatotes, cooked and mashed 200 g (7 oz) grated cheddar cheese Preparation: 1. Preheat oven to 190 C (375 F). 2. Heat butter in a large saucepan and add the onion and garlic. Fry for 5-8 minutes stirring occasionally until the onion is lighlty browned. Add the ground lamb and fry for a further 10 minutes. Add carrots, tomato sauce, thyme, sage, parsley, salt and pepper. Cook for 30 minutes over low heat. 3. Spread meat mixture in a square casserole, spread mashed potatoes over top and sprinkle with grated cheese. Bake for 35-45 minutes. |
Apple Sauce Recipe
Ingredients: 500 g (1 lb apples, cored and quartered 30 g (1 oz) sugar 40 g (1.5 oz) butter nutmeg Preparation: 1. Sauté apples until they become soft as butter. 2. Mash and pureé them together with other ingredients and mix on low heat until we get smooth sauce. 3. Serve with pork roast. |
Oven Roasted Red Potato Recipe
Ingredients: 6 red potatoes, peeled and quartered vegetable oil salt, pepper Preparation: 1. Preheat in oven 375 - 400 degrees F. 2. Boil potatoes in lightly salted water for 10 minutes. 3. Place oil in roasting pan to cover bottom of pan. 4. Drain potatoes thoroughly in a colander shaking to roughen edges. Season with salt and pepper. 5. Put into hot oil and baste. Bake in oven 1 - 1 1/2 hours, until gold and crispy, basting and turning potatoes over. -------------- |
Cucumber Tea Sandwich Recipe
| Ingredients: 2 to 3 cucumber, pared & thinly sliced 1 stick butter, softened 1 (8 oz; 200 g) pkg. softened cream cheese loaf of thinly sliced white bread Dill weed for garnish Preparation: 1. Combine cream cheese and butter and spread over each slice of bread. 2. Top with layers of cucumbers and sprinkle with dill. 3. Cut each sandwich into 4 triangles. --------------- |
Angel Food Cake Roll Recipe
Ingredients: CAKE: 12 egg whites (from large eggs) 1 cup + 1 Tbs. flour 1 1/3 cup sugar 1/4 tsp. salt 1 tsp. cream of tartar 1 tsp. vanilla extract 1/2 tsp. almond extract FILLING: 1 quart strawberries, sliced 1/4 cup sugar 2 cups whipping cream whole strawberries Preparation: 1. Preheat oven to 175 C (350 F). Line a full sheet pan with parchment paper. 2. CAKE: Beat egg whites; add cream of tartar and salt when eggs are foamy. Continue beating until egg whites stand in peaks. Gradually beat in 1 cup of granulated sugar and vanilla. As soft peaks begin to form, add the remaining sugar and extracts. Fold flour mixture gently into batter. 3. Spread batter evenly in prepared pan. Bake until done. 4. Generously sift confectioners' sugar over top of cake. Cover top of cake with clean kitchen towel; invert onto another wire rack. Remove pan; peel off waxed paper. Starting from a short end, roll up cake and towel together. Place roll, seam side down, on rack to cool completely. 5. FILLING: Combine strawberries and sugar; set aside. Beat whipping cream until foamy; gradually add 3 Tbs. powdered sugar, beating till soft peaks form. Drain strawberries. 6. Unroll cake and remove towel. Spread cake with 1/2 of the whipped cream. Top with strawberries. Reroll cake. Place on serving platter, seam side down. Spread with remaining whipped cream. Garnish with whole strawberries and chill. |
Homemade Red Velvet Cake Recipe
Ingredients: 1/2 C. oil 1 1/2 c. sugar 2 eggs 2 oz. red food coloring 2 Tbsp. cocoa 1 c. buttermilk 2 1/4 c. flour 1 tsp. salt 1 tsp. vanilla extract 1 tsp. baking soda FROSTING: 3 tbsp. flour 1 c. milk 1 c. sugar 1 tsp. vanilla 1 c. butter Preparation: 1. Preheat oven to 175 C (350 F). 2. Cream sugar, eggs, and oil. Make a paste of food coloring and cocoa. Add to mixture; add flour, baking soda, salt, buttermilk and vanilla. Fold in vinegar. 3. Pour equally into three greased and floured 8" cake pans. Bake until a cake tester inserted into the middle comes out clean, about 30 minutes. Cool completely. 4. FROSTING: Cook flour and milk until thick. Chill in refrigerator. Cream sugar, butter and vanilla until fluffy. Add to first mixture. 5. Put first cake on plate and cover with a layer of icing. Repeat with remaining layers. |
Thursday, February 15, 2007
Aloo Mutter
Ingredients: (Servings : About 4) ---------------1. Chopped Onions -- 3/4 th cup 2. Potato (Peeled and Chopped into cubes) -- 1 & 1/4th cup 3. Shelled Peas -- 3/4 th cup 4. Paneer -- 8 to 10 cubes (optional) 5. Green chilli -- 2 6. Garlic cloves -- 2 to 3 7. Ginger -- 1/2 inch piece 8. Cilantro -- 1/4 th cup 9. Tomato -- 2 (1 chopped and 1 cut into half) 10. Garam masala and Red Chilli powder -- 1/2 tsp of each. 11. Cummin seeds and Mustard seeds -- 1/2 tsp of each Method : 1. Take a tbsp of oil and heat it. Add half tsps of Cummin seeds and Mustard seeds to it. Add a pinch of turmeric powder and then the chopped onions. Fry it for a few minutes and then add chopped tomato, potato & peas. Add a little water, if required. Cover the pan and cook until the peas and potato are tender (approx 10 to 15 minutes). Stir in between. Add salt while cooking. 2. Grind the remaining ingredients except Paneer. Deep fry the Paneer till golden brown or add it just like that towards the end (depends on how you like it). 3. Add the above paste to the pan and cook for a few minutes. Add paneer before serving and garnish with a few cilantro leaves and milk cream (Malai). Try it with Puri or Parathas. Note : If you don't have the Indian ingredients, try preparing the dish without them. In this recipe, it should'nt make a lot of difference. |
CON QUESO BEAN DIP
Add some ground turkey to the mix, and no one will ever know you just saved your diners 5 to 10 fat grams per dish. Shredded chicken in chili can be used with great success. You can add a variety of beans and drop the meat if you prefer vegetarian chili. Serve with an assortment of toppings for your guests to add: a.. chopped scallions b.. shredded low fat cheddar cheese c.. chopped fresh tomatoes or salsa d.. low fat sour cream e.. chopped black olives Add crunchy tortilla chips (try the baked kind) or warm whole wheat bread. This recipe serves 6 to 8, and you could double it for a crowd. Leftovers are even better. Ingredients a.. ½ pound ground chuck, or 93 percent lean ground beef b.. ½ pound ground turkey c.. 1 cup chopped onion d.. ½ cup chopped green pepper e.. 2 cloves garlic f.. 1 can (14.5 ounce) whole tomatoes, undrained and chopped g.. 1 can (10 ounce) red kidney beans or pinto beans h.. 1½ cups tomato juice or 1 can tomato paste i.. 1 teaspoon ground coriander j.. ½ teaspoon ground cumin k.. 1 Tablespoon chili powder l.. ¼ teaspoon salt m.. ¼ teaspoon pepper n.. 1/8 teaspoon ground red pepper o.. ½ cup green chile salsa Directions In large pot, cook ground meat mixture until crumbled and browned. Remove and drain. Sauté garlic, onion and green pepper in cooking spray until tender. Return meat to pan. Add beans and remaining ingredients. Bring to a boil briefly, and then let simmer, stirring occasionally. Chili becomes more flavorful as it simmers. Season with chili sauce if you want a sweet chili. ---------------- CON QUESO BEAN DIP Yield: 20 servings (2 tablespoons each) INGREDIENTS - 1 (15-1/2 ounce) can low-sodium or regular light red kidney beans, rinsed and well drained - 3/4 cup mild or medium salsa - 1 teaspoon chili powder - 1 teaspoon cumin - 1/8 teaspoon salt, or to taste (optional) - 1 cup shredded reduced-fat Cheddar cheese - 1/2 cup fat-free sour cream - 2 tablespoons chopped chives or green onions DIRECTIONS In a 1-quart microwave-safe casserole, mash the beans with a fork. Stir in the salsa, chili powder, cumin, and salt (if desired). Stir to mix well. Stir in the cheese. Cover with the casserole lid, and microwave on high power for 3 to 4 minutes until heated through. Remove from microwave. Stir to mix in the melted cheese. Spread the sour cream on top. Sprinkle with the chives. Serve warm with fat-free tortilla chips. Cover and refrigerate leftovers, which will keep 3 to 4 days. Nutritional Information Per Serving (2 tablespoons): Calories: 44, Fat: 1 g, Cholesterol: 4 mg, Sodium: 86 mg, Carbohydrate: 5 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 3 g Diabetic Exchanges: 1/2 Starch ------------------ |
Ground Turkey Chili
CURRIED PEANUT SOUP INGREDIENTS - 2 tablespoons fat-free sour cream DIRECTIONS In a small bowl, whisk together the sour cream, peanut butter, and curry powder until smooth. Gradually whisk in the chicken broth until well combined. Microwave 1 minute. Pour into a mug. Nutritional Information Per Serving (1 cup): Calories: 138, Fat: 8 g, Cholesterol: 2 mg, Sodium: 595 mg, Carbohydrate: 9 g, Dietary Fiber: 1 g, Sugars: 4 g, Protein: 7g Diabetic Exchanges: 1 High-Fat Meat, 1/2 Carbohydrate
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Ground Turkey Chili
Add some ground turkey to the mix, and no one will ever know you just saved your diners 5 to 10 fat grams per dish. Shredded chicken in chili can be used with great success. You can add a variety of beans and drop the meat if you prefer vegetarian chili. Serve with an assortment of toppings for your guests to add: a.. chopped scallions b.. shredded low fat cheddar cheese c.. chopped fresh tomatoes or salsa d.. low fat sour cream e.. chopped black olives Add crunchy tortilla chips (try the baked kind) or warm whole wheat bread. This recipe serves 6 to 8, and you could double it for a crowd. Leftovers are even better. Ingredients a.. ½ pound ground chuck, or 93 percent lean ground beef b.. ½ pound ground turkey c.. 1 cup chopped onion d.. ½ cup chopped green pepper e.. 2 cloves garlic f.. 1 can (14.5 ounce) whole tomatoes, undrained and chopped g.. 1 can (10 ounce) red kidney beans or pinto beans h.. 1½ cups tomato juice or 1 can tomato paste i.. 1 teaspoon ground coriander j.. ½ teaspoon ground cumin k.. 1 Tablespoon chili powder l.. ¼ teaspoon salt m.. ¼ teaspoon pepper n.. 1/8 teaspoon ground red pepper o.. ½ cup green chile salsa Directions In large pot, cook ground meat mixture until crumbled and browned. Remove and drain. Sauté garlic, onion and green pepper in cooking spray until tender. Return meat to pan. Add beans and remaining ingredients. Bring to a boil briefly, and then let simmer, stirring occasionally. Chili becomes more flavorful as it simmers. Season with chili sauce if you want a sweet chili. ---------------- |
Chicken Nugget Kabobs
Makes: 6 to 8 skewers Ingredients: 1 to 1-1/4 lb. boneless skinless chicken breast halves, cut into 1-1/2 to 2-inch pieces 1 pkt. SHAKE ‘N BAKE Crispy Chicken Nuggets Seasoned Coating Mix KRAFT Cheese Cubes Cherry tomatoes Fresh or canned pineapple chunks Wooden skewers Directions: MOISTEN chicken pieces with water. Shake off excess. Shake 3 or 4 pieces at a time with coating mix. Discard any remaining coating mix. Place in ungreased or foil-lined 15×10x1-inch baking pan. BAKE at 400°F for 15 minutes or until cooked through. ARRANGE cooked chicken nuggets, cheese cubes, tomatoes and pineapple chunks on wooden skewers. Serve with KRAFT Barbecue Sauce or KRAFT Ranch Dressing -------------- |
Coffee Can Bread
4 cups Flour — divided ----------2 1/2 teaspoons Yeast 1/2 cup Water 1/2 cup Milk 1/2 cup Vegetable Oil 1/4 cup Sugar 1 teaspoon Salt 2 large Eggs — beaten Combine 1 1/2 cups of flour and the yeast in a large bowl. Mix well and set aside. In a medium saucepan, combine the water, milk, oil, sugar and salt. Place over medium heat and cook until mixture reaches 105 - 115 degrees F. Remove from the heat and pour the heated mixture into the flour and yeast mixture. Preheat oven to 375 degrees F. Beat the mixture with an electric mixer until smooth. Add the eggs, mixing well. Slowly add the remaining flour, beating until smooth, elastic, very stiff batter is formed. Spoon batter into two well oiled 1-pound coffee cans. Cover coffee cans with lids and allow to rise in a warm place 35 - 40 minutes or until batter rises to within 1-1/2 to 2 inches from top of can. Uncover and bake 30 - 35 minutes or until golden brown. Cool in cans 10 minutes, then remove to wire racks. Yield- 2 loaves To freeze for later use: Cool loaves completely and wrap securely in foil. Place wrapped loaves into zip baggies. Label and freeze for up to 12 weeks. DO NOT slice bread before freezing. Thaw overnight on counter top, and re-heat foil wrapped loaves in 200 degree F oven for 10 - 15 minutes. |
Wednesday, February 14, 2007
HONEY MUSTARD TENDERLOIN
½ of a 16-ounce package peeled baby carrots -------------12 tiny new potatoes, halved 1/3 cup honey mustard 2 tbsp. olive oil or cooking oil ½ tsp. garlic pepper ¼ tsp. seasoned salt 1 (12- to 16-ounce) pork tenderloin Preheat oven to 425 degrees. In a large covered saucepan, cook carrots and potatoes in boiling water for 2 minutes; drain. Set aside. In a small bowl, combine honey mustard, olive oil, garlic pepper and seasoned salt. Spread half of the mixture on the tenderloin. Place tenderloin in a shallow roasting pan. Toss carrots and potatoes with remaining mustard mixture; spoon vegetables around tenderloin. Roast, uncovered, in the preheated oven for 25 to 35 minutes, or until an instant-read thermometer inserted into thickest part of the tenderloin registers 160 degrees, stirring the vegetables once. Makes 4 servings |
Thanksgiving Recipes - Cranberry Cool Whip
Cranberry Cool Whip -----------1 can of whole cranberry sauce 1 medium can of pineapple tidbits (drained 1/2 bag of mini - marshmallows 1 16 oz container Cool Whip 1/2 c. chopped toasted pecans Mix all ingredients together. Store in plastic bowl with tight fitting lid and put in fridge overnight. Serve with your holiday meal. |
Baked Apples with Raisin-Nut Stuffing and Caramel Sauce
8 large apples, such as Gala or Granny Smith 1/2 cup raisins 1 cup chopped walnuts 2 tablespoons brown sugar 4 tablespoons softened butter 1 1/2 cups water or apple cider for cooking the apples fresh mint, for garnish Caramel Sauce 1/2 cup sugar 1 cup hot water 1. Preheat the oven to 350°F. 2. Remove the core from the apples with an apple corer or hollow out the core with a vegetable peeler. 3. Mix the raisins, chopped walnuts, sugar and butter together. Stuff as much of the raisin-nut mixture as you can into the hollowed-out core of each apple. 4. Put the apples into a baking pan, add enough water or cider to cover the bottom of the pan, about 1/4 of an inch high. Bake for about 30 to 40 minutes, or unitl the apples can be easily pierced with a knife and are cooked through. For the caramel sauce: 5. Heat the sugar in a small saute pan on medium-low heat until it starts to melt and turns a dark amber color, about 5 to 7 minutes. 6. Add the water carefully; it can spatter because the sugar is so hot. Bring to a boil and cook, stirring with a wooden spoon, until the caramel disolves and the mixture is syrupy. Remove the sauce from the heat. It will thicken more as it cools. 7. Pour some of the caramel sauce onto the center of each plare. Place a baked apple in the middle and garnish with a sprig of mint. Serving Size: 1 apple with sauce |
Cranberry-Pumpkin Cookies
1/2 cup butter, softened 1 cup white sugar 1 teaspoon vanilla extract 1 egg 1 cup solid pack pumpkin puree 2 1/4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup cranberries 1 teaspoon ground cinnamon 1 tablespoon orange zest 1/2 cup chopped walnuts Preheat oven to 375 degrees Grease cookie sheets. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes. |
Citrus and Cottage Cheese Salad
2/3 C. nonfat or low-fat cottage cheese 1 tsp. honey 1 1/2 tsp. sliced almonds, lightly toasted and chopped (plus extra for garnish) 1 orange, peeled and segmented 1 kiwi, peeled and sliced into rounds Lightly mix together the cottage cheese, honey and almonds. On a plate or in a shallow bowl, arrange a layer of fruit and top with a spoonful of cottage cheese mixture. Repeat one more layer. Garnish with extra almonds. Variation: You can substitute an 8 oz. container of prepared citrus segments for the fresh fruit. Makes 1 serving. ----------- |
Apple Pie Coffee Cake
1 (18.25 ounce) box spice cake mix 1 (21 ounce) can apple pie filling 3 eggs 3/4 cup regular or fat-free sour cream 1/4 cup water 2 tablespoons vegetable oil 1 teaspoon almond extract 2 tablespoons brown sugar 1-1/2 teaspoons ground cinnamon Glaze: 2/3 cup confectioners’ sugar 2 teaspoons whole or fat free milk Set aside 1 tablespoon cake mix. Set aside 1-1/2 cups pie filling. In a mixing bowl, combine eggs, sour cream, water, oil, extract and remaining cake mix and pie filling. Beat on medium speed for 2 minutes. Pour half of the batter into a 10-inch fluted tubepan coated with nonstick cooking spray. Combine the brown sugar, cinnamon and reserved cake mix; sprinkle over batter. Spoon reserved pie filling over batter to within 3/4 inch of edges; top with remaining batter. Bake at 350 degrees F for 40-50 minutes. ------------- |
CARAMEL APPLE CRUMB PIE (WITH PECANS)
MAKES: 12 SERVINGS 11 oz pkg pie crust mix 1/2 cup chopped pecans 1 1/4 cup flour 1 cup sugar 3/4 tsp cinnamon 1/2 cup butter, melted 3 pounds apples, cut into slices 1/3 cup caramel sauce Place baking sheet in oven. HEAT OVEN TO 375°. Combine crust mix, 1/4 cup pecans, and 1/3 cup water until dough forms. Shape into disk. On floured surface, roll dough into 11 inch circle, fit into 9 inch pie pan. Trim and flute edges. Prick bottom with fork and refrigerate 10 min. In bowl, combine 1 cup flour, 1/4 cup sugar, 1/4 tsp cinnamon, and remaining pecans. Stir in butter, toss mixture until crumbs form. Set aside. In another bowl, combine apples with remaining sugar, flour and cinnamon. Spoon filling into pie shell, top with pecan crumb mixture. Bake on hot baking sheet 1 hour 45 min. or until filling bubbles. Cool. DRIZZLE WITH CARAMEL SAUCE JUST BEFORE SERVING.* |
TROPICAL SALSA
INGREDIENTS - 1/2 cup finely-chopped red onion - 2 mangoes (or 2 papaya or 6 nectarines), peeled and diced small - 2 Tbsp. fresh lime juice, or to taste - 1/2 cup finely-minced fresh cilantro leaves - 1-2 Tbsp. rice vinegar, or to taste DIRECTIONS Place chopped onion in a heatproof bowl (e.g. Pyrex) or measuring cup and add boiling water to cover. Let stand for a few minutes. In the meantime, mix fruit and juice in a large bowl. Add cilantro and vinegar and mix well. Drain onion and add to fruit mixture, mixing well. Taste, adding more vinegar and/or juice if desired. Salsa may be served immediately or can be stored, covered, in the refrigerator 2 to 3 days. |
Mexican Fruit Salad
4 cups (about 1-1/4 lbs) halved stemmed strawberries 2 cups mango chunks 2 cups melon chunks 1 cup pineapple chunks 1/2 cup fresh orange juice 1/4 cup fresh lime juice 1/4 cup sugar 1/2 tsp salt 1 to 1-1/2 tsps ancho chili powder In large bowl, combine strawberries, mango, melon and pineapple. Add orange juice, lime juice, sugar, salt and chili powder to taste; mix well. Serves 8 Calories 105;Fat 1g:Chol 0mg;Sodium 152mg;Carbs 26g;Fiber 3g;Protein 1g ------------------- |
Great Grits
.. 3 cups milk ------------------a.. 1 cups water a.. 1/2 cup plus 3 tablespoons butter, divided (do not substitute margarine) a.. 1 cup regular grits (do not use quick or instant) a.. 1 teaspoon salt a.. 1/2 teaspoon black pepper a.. 4 ounces baby Swiss cheese, chopped in pieces a.. 1/2 cup freshly grated Parmesan cheese (see note) Preheat the oven to 350 degrees. Spray a 10-inch or 9 x 13-inch baking dish with non-stick spray. Bring milk, water and 1/2 cup of the butter just to a boil. Whisk in the grits and reduce the heat to low. Cook uncovered until thick, whisking frequently, about 15 minutes. Remove from heat. Add the salt and pepper. Add the remaining 3 tablespoons of butter and the Swiss cheese and stir until melted. Pour the grits in the baking dish and sprinkle with the Parmesan cheese. Bake 20 to 30 minutes, until golden brown on top. Cooking time will vary slightly, depending on the size of the baking dish. a.. Yields about 8 servings. Note: For best results, use freshly grated Parmigiano-Reggiano cheese from Italy, rather than pre-grated canned Parmesan cheese. |
Refrigerator Bran Muffins
Ingredients -----------------1 cup (225 ml) boiling water 1 cup (225 ml) 100% bran or bran buds 1/2 cup (125 ml) shortening 1-1/2 cups (350 ml) sugar 2 eggs 2 cups (475 ml) buttermilk 2-1/2 cups (600 ml) sifted flour 2-1/2 tsp (12.5 ml) soda 1/2 tsp (2 ml) salt 2 cups (475 ml) All-Bran Combine boiling water and 1 cup (225 ml) bran and let cool. Cream shortening, add sugar gradually and beat until blended. Add eggs, one at a time, beating well after each addition. Add buttermilk and cooled bran mixture and blend. Sift flour with soda and salt; add with remaining bran to creamed mixture, stirring just until all dry ingredients are moistened. Bake or store in covered container in refrigerator and bake as needed. Batter will keep for 1-2 months. To bake, fill greased 2.5 inch muffin tins 2/3 full and bake in preheated 400 degree (200 C.) oven for 25 minutes or until done. |
Diabetic Recipes
Minted Split And Fresh Pea Soup - 20g Carbs, 8g Fiber 3/4 cup split peas, dried 3 cup water 1 10 oz pkg peas, frozen, thawed 3 Tbsp mint, fresh, chopped 1/2 tsp salt or to taste 1/8 tsp pepper or to taste Place split peas and water in a saucepan over med. heat. Simmer until tender, about 30 min. Add peas and continue simmering until they are cooked, 6 - 7 min. Cool slightly. Place peas, water, salt, and pepper in a food processor. Process until smooth. Serve hot or chill and serve. Serves 4 |
HONEY MUSTARD TENDERLOIN
½ of a 16-ounce package peeled baby carrots 12 tiny new potatoes, halved 1/3 cup honey mustard 2 tbsp. olive oil or cooking oil ½ tsp. garlic pepper ¼ tsp. seasoned salt 1 (12- to 16-ounce) pork tenderloin Preheat oven to 425 degrees. In a large covered saucepan, cook carrots and potatoes in boiling water for 2 minutes; drain. Set aside. In a small bowl, combine honey mustard, olive oil, garlic pepper and seasoned salt. Spread half of the mixture on the tenderloin. Place tenderloin in a shallow roasting pan. Toss carrots and potatoes with remaining mustard mixture; spoon vegetables around tenderloin. Roast, uncovered, in the preheated oven for 25 to 35 minutes, or until an instant-read thermometer inserted into thickest part of the tenderloin registers 160 degrees, stirring the vegetables once. Makes 4 servings |
Mexican Fruit Salad
4 cups (about 1-1/4 lbs) halved stemmed strawberries 2 cups mango chunks 2 cups melon chunks 1 cup pineapple chunks 1/2 cup fresh orange juice 1/4 cup fresh lime juice 1/4 cup sugar 1/2 tsp salt 1 to 1-1/2 tsps ancho chili powder In large bowl, combine strawberries, mango, melon and pineapple. Add orange juice, lime juice, sugar, salt and chili powder to taste; mix well. Serves 8 Calories 105;Fat 1g:Chol 0mg;Sodium 152mg;Carbs 26g;Fiber 3g;Protein 1g ---------- |
Chicken and Rice Casserole
Chicken-Rice Casserole Recipe for a whole chicken. -----------------------Chinese Goulash (chicken and rice) 1/4 cup each butter or margarine, cream 1 small onion diced 4 oz. canned mushroom 2 cups each chicken broth, cooked chicken 1 cup uncooked rice 1 small diced sweet pepper 1/2 cup each diced celery, slivered carrots Directions Melt butter in skillet. Cook onion until tender. Add broth, heat until it boils. Add remaining ingredients after 15 - 20 minutes. Suggestion: serve with pineapples. |
Valentines Day Recipes
Strawberry Heart Cake -------------------1 package (18-1/4 ounces) white cake mix 1 package (3 ounces) strawberry gelatin 3 tablespoons all-purpose flour 1/3 cup vegetable oil 4 eggs 1 package (10 ounces) frozen sweetened strawberries, thawed 1/2 cup cold water 1/2 cup butter or margarine, softened 5-1/2 cups confectioners’ sugar Red-hot candies, optional In a mixing bowl, combine cake mix, gelatin and flour. Beat in oil and eggs. Drain strawberries, reserving 1/2 cup syrup for frosting. Add berries and water to batter; mix well. Divide batter between two waxed paper-lined 8-in, baking pans, one square and one round. Bake at 350 for 30-35 minutes (square) and 35-40 minutes (round) or until cake tests done. Cool for 10 minutes; remove from pans to wire racks to cool completely In a small mixing bowl, combine butter and reserved syrup. Gradually add sugar; beat until light and fluffy, about 2 minutes. Place square cake diagonally on a 20-in. x 15-in, covered board. Cut round cake in half. Frost cut sides; place frosted sides against the top two sides of square cake, forming a heart. Frost sides and top of cake. Decorate with red-hots if desired. Yield: 12-16 servings |
Tuesday, February 13, 2007
Vegetable Fajitas
Ingredients ----------------8 (8 inch) flour tortillas 2 tablespoons vegetable oil 1 red onion, thinly sliced 1 green bell pepper, sliced 1 julienne red bell pepper 1 teaspoon minced garlic 1 yellow squash, halved and sliced into strips 1/2 cup salsa 1 teaspoon ground cumin 1/2 teaspoon salt 1 cup shredded Monterey Jack cheese 1/4 cup chopped fresh cilantro Method 1. Wrap tortillas in aluminum foil, and place in oven. Turn heat to 350 degrees F (175 degrees C). Bake for 15 minutes, or until thoroughly heated. 2. In a 10 inch skillet, heat oil over medium high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes. 3. Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve. |
Chicken & Potato Dinner
Ingredients 2 pounds boned and skinned chicken breast halves 1 pound potatoes, cut into wedges 1/2 cup italian dressing 1 tablespoon italian seasoning 1/2 cup parmesan cheese, grated Method 1. Preheat oven to 400 degrees. Place chicken and potatoes in 13"x9" baking pan. Pour dressing over chicken and potatoes. Sprinkle evenly with seasoning and cheese. Bake for 1 hour or until chicken is cooked through. |
Potato Casserole
Ingredients -------------1 1/2 pounds (4 to 5 medium) potatoes, peeled, diced 1/2 teaspoon salt 3 tablespoons butter 2 tablespoons flour Salt and pepper 2 cups milk 2 hard-boiled eggs, peeled & sliced 2 tablespoons chopped onion 3 tablespoons dried bread crumbs Method 1. Place potatoes in large saucepan. Cover with cold water. Add 1/2 teaspoon salt and bring to a boil. Reduce heat to low and cook 20 to 25 minutes or until potatoes are tender. drain; reserve. 2. Melt 2 tablespoons butter in medium saucepan. Add flour, salt, and pepper; cook until bubbly. Add milk; stir well. Cook, stirring constantly, until thickened. 3. Combine potatoes, hard-boiled eggs, onion, salt, and pepper in lightly greased 1 1/2 quart casserole. Add white sauce; blend lightly with spatula. 4. Melt remaining 1 tablespoon butter. Add bread crumbs; mix well. Sprinkle buttered crumbs over casserole. 5. Bake at 350 degrees for 30 minutes. |
Homemade Mayonnaise
Ingredients 1 egg yolk 1/2 tsp Salt 1/2 tsp dijon mustard 1 Tbs lemon juice (or white wine vinegar) 1 cup light olive oil hot water Method 1. Quickly bring the egg to room temperature by setting it in a bowl of hot water for 2 or 3 minutes, or until the egg no longer feels chilled when held in your hand. Then separate out the yolk. 2. Combine the egg yolk, salt, mustard and lemon juice or vinegar in a bowl; set the bowl on a folded towel to keep it from moving around. 3. Briskly whisk the ingredients together until they are thoroughly blended; then begin adding the oil, drop by drop at first, then in gradually increasing amounts. 4. When the oil is completely incorporated, taste the mayonnaise and add more salt or lemon juice or vinegar if desired. A very thick mayonnaise can be thinned by stirring in a spoonful or two of hot water until you get the consistency you want. -------------------- |
Homemade English Toffee
Ingredients ----------------1/2 pound milk chocolate 2 cups salted almonds 2 cups butter or margarine 2 cups granulated sugar 2 Tablespoons white corn syrup 6 Tablespoons water 1 teaspoon vanilla extract Method 1. Cut chocolate fine; melt in double boiler over lukewarm water (115F). Stir occasionally. 2. Slice 1 cup of the almonds in halves lengthwise; coarsely chop remaining nuts. Melt butter or margarine in heavy frying pan; add sugar, the almond halves, corn syrup and water; stir until sugar is blended and no undissolved sugar adheres to sides of pan. 3. Cook very slowly until small amount in cold water separates into hard but not brittle threads (290 degrees F). Stir occasionally to prevent burning. Add vanilla extract. 4. Pour to 1/4-inch thickness into a 10 x 15-inch buttered pan or individual molds. 5. When cool, spread melted chocolate evenly over the top. Sprinkle with remaining chopped almonds. When hard, break into pieces. |
Homemade Yogurt
Ingredients -----------------1/2 gallon of milk 1/2 cup of powdered milk one container of commercial yogurt with active cultures Method 1. Heat Milk: Heat 1/2 gallon of milk to 185 degrees F. Any type of milk will work, e.g. fat free, 2% or whole. This should take about 25 minutes in a 500 watt microwave. The temperature can be measured with a candy thermometer. Don't boil the milk. 2. Add Powdered Milk: Stir in 1/2 cup of powdered milk. The additional milk solids make the yogurt thicker. 3. Cool Milk: Let the milk cool to 115 degrees F or less. The yogurt does not seem as sour if you cool to 105 degrees. Once again, you can measure the temperature with a candy thermometer. This should take about an hour and a half at room temperature. 4. Add Culture: Add one container of commercial yogurt with active cultures. Vanilla or plain works best. Other flavors will add color and flavor, though they will work too. 5. Strain Mixture: Strain mixture with tea strainer to remove excess dry milk. Otherwise the excess dry milk will leave grit at the bottom of the bowl. 6. Incubate Culture: Cover with plastic wrap, and let sit at 105 to 115 degrees for 8 hours. If you turn your oven light on and set the bowl in the oven all night, this should work. Wrapping the bowl in a bath towel with a heating pad turned on low will also work. Don't let the temperature go over 115 degrees or the culture may be killed. 7. Cool: Place bowl in refrigerator. After a few hours the yogurt should be cool and ready to eat. |
Homemade Chocolate Truffles
12 oz. dark semi-sweet chocolate 1/4 cup unsalted butter 3/4 cup heavy whipping cream, scalded (do NOT boil) 1 Tbsp. Brandy, Grand Marnier, or other liquor of your choice Powdered sugar or cocoa to rub on your fingers 6 to 8 oz. dark semi-sweet chocolate 1 Tbsp butter Method 1. Melt chocolate and butter in a heavy sauce pan over low heat, or use your favorite method (microwave works well). 2. Slowly stir in 1/4 of the cream, beating well. Add remaining cream, slowly beating well after each addition. Add Brandy. 3. Refrigerate until mixture is chilled, at least 2 hours. 4. Line a baking sheet with parchment or waxed paper. Scoop chocolate out and form into little balls. This is where rubbing your fingers in cocoa or powdered sugar can help. Work quickly. Place balls on baking sheet and freeze them for 1/2 hour. 5. Line a second sheet with waxed paper. Melt 6 ounces of dark semi-sweet chocolate with the Tablespoon of butter. Dip frozen chocolate balls into melted chocolate and place on waxed paper to cool. 6. Repeat until all are finished. |
Chocolate Espresso Cake
| Ingredients 2 cups all-purpose flour 1 cup unsweetened cocoa powder, sifted 1 tablespoon finely ground coffee beans 1-1/2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon baking powder 2-1/3 cups granulated sugar 3/4 cup vegetable oil 3 eggs 1 teaspoon vanilla 1/4 cup milk 2 tablespoons instant coffee granules 1 cup strong brewed coffee, cooled to room temperature 6 ounces milk chocolate, finely chopped Chocolate Glaze: 5 ounces semisweet chocolate, chopped 1/2 cup whipping (35%) cream Method 1. Preheat oven to 350 F (180 C). 2. In a small bowl, combine flour, cocoa powder, ground coffee, baking soda, cinnamon, salt and baking powder, mixing well. 3. In a large bowl, using an electric mixer, beat together sugar and oil. Add eggs, one at a time, beating well after each addition. Add vanilla, beating well. 4. In a microwave-safe bowl, mix together milk and instant coffee. Microwave, uncovered, on High for 20 seconds, until just slightly warm. Mix until coffee is dissolved. Add to egg mixture, mixing well. 5. Stir in dry ingredients alternately with brewed coffee, making three additions of dry and two of coffee, mixing just until smooth. Spread batter in prepared pan, smoothing top. Sprinkle chopped chocolate over batter. Lightly press chocolate into batter, but not too much or else it will all sink to bottom of pan. 6. Bake in preheated oven for 50 to 60 minutes or until a tester inserted in center comes out clean and cake starts to pull away from sides of pan. Let cake cool in pan on a rack for 15 minutes. 7. Chocolate Glaze: In a microwave-safe bowl, combine chocolate and cream. Microwave, uncovered, on Medium (50%) for 1 minute, stirring every 30 seconds, or until cream is hot and chocolate is starting to melt. Stir well until chocolate is melted and mixture is thick and smooth. If chocolate is not completely melted, return to microwave for another 10 to 20 seconds or until chocolate is soft and melted. Stir well. If glaze is very thin, let stand for a few minutes to thicken slightly. 8. Carefully invert cake onto a large plate. When cake is cool, pour glaze over top. Refrigerate until glaze is firm. This cake looks great garnished with a sprinkle of chocolate-covered espresso beans or grated or finely chopped chocolate or decorated with your favorite cake decorating theme. |
Watermelon Cake
Ingredients ----------1 (2 layer package) white cake mix 1-1/3 cups cubed seedless watermelon 1 package mixed fruit gelatin powder 3 egg whites 1 Tbsp oil 1/4 cup watermelon juice 1/2 cup butter 2 cups powdered sugar 2 (3-ounce) packages cream cheese (softened) Method 1. Grease and flour a bundt pan. In a large bowl, combine dry cake mix, cubed watermelon, gelatin powder, egg whites and oil. Beat until smooth. 2. Pour into a prepared pan and bake at 350F for about 35 minutes or until a toothpick inserted comes out clean. 3. Cool on a rack and frost with watermelon icing. |
Peanut Butter Chocolate Cake
| Ingredients 2 cups flour 2 cups sugar 2/3 cup cocoa 2 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 2 eggs 1 cup milk 2/3 cup oil 1 tsp. vanilla 1 cup brewed coffee, cooled Frosting: 3 oz. creamed cheese, softened 1/4 cup peanut butter 2 cups powdered sugar 2 Tbls. milk 1/2 tsp. vanilla extract Method 1. Combine dry ingredients. Add eggs, milk, oil and vanilla; beat for 2 minutes. Stir in coffee. Pour into greased 13x9" pan. Bake at 350 degrees F 35-40 minutes. 2. Beat cream cheese and peanut butter. Beat in sugar, milk and vanilla. Spread over cake and sprinkle with mini chocolate chips. Store in refrigerator. ------------- |
Crispy Chocolate Squares
| ingredents 1 (10-1/2 oz.) package Miniature Marshmallows 1 cup Peanut Butter 1 cup (6-oz.) Semi-sweet Chocolate Chips 1/2 cup Butter 2 cups Crisp Rice Cereal 1 cup Salted Peanuts Frosting: 1 cup Semi-sweet Chocolate Chips 1/4 cup Butter 1/4 cup Milk 2 cups Powdered Sugar 1 tsp. Vanilla Method 1. In a large microwaveable bowl, combine marshmallows, peanut butter, chocolate chips and butter. Cover and microwave at high 2-1/2 minutes. 2. Stir until well blended because mixture will be lumpy. Add cereal and peanuts, stir until well coated. 3. Spread into 13x9x2" pan or baking dish you have sprayed with non-stick coating. 4. For frosting, combine chocolate chips, butter and milk in another bowl, microwave covered 1-1/2 minutes, mix well. Add powdered sugar and vanilla, with electric mixer, beat frosting until smooth. 5. Spread over cereal mixture. Cover and refrigerate for 2 hours or until firm. 6. Cut into squares. |
Halloween Recipes:
Crispy Candy Corn Treats -----------------Ingredients 1/2 cup Butte 10 cups Crispy rice cereal 9 cups Miniature marshmallows 2 cups Candy corn 3/4 cups Miniature chocolate chips Orange food coloring (mix red & yellow if you don't have orange) Candy pumpkins (Optional) Method 1. Melt butter and marshmallows; stir until smooth. 2. In a large bowl, mix cereal, candy corn and miniature chips together. Add orange food coloring to marshmallow mixture. Add marshmallow mixture to cereal mixture; stir quickly to combine. 3. Spread on a large buttered jelly roll pan; press with buttered hands. While warm, press on candy pumpkins spaced 1 to 2 inches apart, if desired. 4. Refrigerate and cut into squares. |
Avocado Mexicano Dip
Avocado Mexicano Dip 1 fully ripened Hass avocado 1 Tbsp chopped green onion 1 tsp. lime juice 1/4 tsp. minced garlic 1/4 tsp. salt 1/4 tsp. ground black pepper Cut the avocado in half lengthwise around the pit; twist to separate the halves. Strike the pit with the blade of a sharp knife, and remove pit. Cut the flesh into cubes; using a large spoon, scoop flesh out of skin into medium bowl. Gently toss with green onion, lime juice, garlic, salt & pepper, being careful not to mash avocado. Makes about 1 cup. |
Black pudding
A type of sausage made from blood (usually pig’s), cereal (such as oatmeal) and fat (often suet) and flavoured with herbs and spices. They are popular all over Europe, especially in France (boudin noir) where there are many local variations. Uses: It is a popular ingredient in a traditional English breakfast, but can also be included in a variety of dishes. To prepare: The pudding is sliced and fried for 4 to 5 minutes until it is slightly crisp on the outside, but moist in the centre. |
Simple Pancakes
This variant uses self-rising rather than plain flour - the pan shouldn’t be quite as hot… Prep: 5min; Cook: 10min Makes nine 4-inch pancakes 1 large egg 1 cup all-purpose or whole wheat flour 3/4 cup milk 1 tablespoon granulated or packed brown sugar 2 tablespoons vegetable oil 3 teaspoons baking powder 1/4 teaspoon salt Margarine or shortening |
Red kidney beans
These North American beans have a slightly sweetish flavour and a floury texture. If purchased dried, they must be soaked and cooked prior to use. Butter or cannellini beans can be used in recipes instead of red kidney beans - they have a similar texture. Uses: They are associated mainly with Mexican cookery, especially chilli con carne. They can also be used in casseroles or as a vegetable. Due to their dark red colour they are often used in salads. To store: Store in a cool, dry place. Once opened, canned beans should be transferred to a non-metallic container, covered and stored in the fridge for up to 2 days. To prepare: Soak the dried beans in water for at least 5 hours and drain. Place the beans in a saucepan and cover with water, boil briskly for 10 minutes. If the beans are to be cooked in a recipe, then follow the recipe. If the beans are to be used as a vegetable they need to be soaked overnight in cold water. Drain and place in a pan with fresh water and boil briskly for at least 10 minutes. Then simmer gently for 1-1½ hours until tender. Five minutes before the end of cooking time, add salt to taste. Drain and serve. -------------------- |
Haricot Bean Recipes
These beans are probably best known covered in tomato sauce and called ‘Baked Beans’. They are small, oval, creamy coloured beans, which if purchased dried, must be soaked and cooked prior to use. Haricot beans are also known as navy beans because of their extensive use at sea during the 19th century. Uses: Slow-cooked casseroles, especially pork recipes, salads. They are the principle ingredient of such dishes as cassoulet and haricot lamb. To store: Store in a cool, dry place. Once opened, canned beans should be transferred to a non-metallic container, covered and stored in the fridge for up to 2 days. To prepare: Soak the dried beans in water for at least 5 hours and drain. Place the beans in a saucepan and cover with water, boil briskly for 10 minutes. If the beans are to be cooked in a recipe, then follow the recipe. If the beans are to be served as a vegetable simmer for 1-1½ hours until tender. Five minutes before the end of cooking time, add salt to taste. Drain and serve. ---------------------- |
Succulent Parmesan Chicken
| Succulent Parmesan Chicken 1 lb boneless, skinless chicken breasts -----------------1 cup mayo 1/2 cup shredded Parmesan Dash of Oregano Preheat oven to 375. Place 1 lb boneless chicken breasts in baking a dish.. Mix mayo and Parmesan together in a separate bowl. Spoon over chicken, add a dash of oregano and bake approx 30-40 minutes. (Check for doneness) Orange Honey Chicken 1-1/2 cups vegetable juice 2 tbs lemon juice 4 tsp honey 1/2 tsp grated orange peel 1/4 tsp garlic powder 1/8 tsp black pepper 2-1/2 to 3-lb broiler-fryer, cut-up In 12×8 inch baking dish, stir together vegetable juice, lemon juice, honey, peel, garlic powder and pepper. Place chicken in marinade, turning to coat. Cover; refrigerate at least 2 hours, turning pieces occasionally. Remove chicken from marinade, reserving marinade. Place chicken on grill; grill 6 inches from heat 35 minutes or until fork-tender, basting chicken with marinade and tuning occasionally with tongs. Makes 6 servings. Hawaiian Grilled Chicken 1/3 c. white wine vinegar 2 small red bell peppers, halved and 2 small onions, halved 2 small zucchinis, halved lengthwise 2 small Yellow squash, halved lengthwise 1/2 med. size ripe pineapple ** 2 Broiler-fryers, split (2 to 2 1/2 Lb each) 3 T. Dried rosemary 1/4 c. coarse grain mustard seed ** Cut pineapple lengthwise into 4 pieces, remove core but leave rind on. In a small bowl, combine vinegar, mustard, and rosemary. Brush chicken on both sides with 2 tablespoons of the marinade. Let stand 30 minutes or refrigerate at least 1 hour or overnight. If refrigerated overnight, remove 30 minutes before grilling. Place chicken on grill about 6 inches from low-glowing coals. Grill, turning and basting with reserved marinade, 30 to 50 minutes, or until juices run clear when pierced with a knife. About 10 minutes before chicken is done, place pineapple and vegetables on grill; brush with marinade. Cook 3 to 4 minutes; turn. Brush with marinade; heat 5 minutes longer or until hot. Dilled Sour Cream Chicken 8 to 10 skinless chicken pieces (I used boneless chicken breasts) Pepper to taste 1 (10 3/4 ounce) can cream of mushroom soup 1 envelope dry onion soup mix 8 ounces sour cream 1 tablespoon lemon juice 1 tablespoon fresh, chopped dill or 1 teaspoon dried dill weed 1 (4 ounce) can sliced mushrooms, drained Paprika Wide egg noodles, cooked Place chicken in a single layer in a 9 x 13-inch baking pan. Sprinkle with pepper. Combine soup, soup mix, sour cream, lemon juice, dill, and mushrooms. Pour over chicken. Sprinkle with paprika. Bake uncovered at 350 degrees F for 1 hour or until chicken is tender. Serve over egg noodles if desired. Makes 4 to 6 servings. |
Peruvian Chicken with Plums
Serves 8 ---------------Ingredients: 3-1/2 pounds skinned chicken, cut up 3 tbsp. vegetable oil 1 cup onions, chopped 1 cup diced green bell peppers 2 teaspoons garlic cloves, minced 1 tomato, chopped 1 seeded, diced fresh jalapeno pepper 1/4 teaspoon powdered saffron, Optional 3 1/2 cups low sodium chicken stock 1 bay leaf 4 quartered fresh California plums 4 cups cooked brown rice Sauté chicken in oil in large nonstick skillet, turning often until golden brown on all sides, about 12 minutes. Add onion, green pepper and garlic, then sauté 2 minutes longer. Add tomato, jalapeno, saffron, stock and bay leaf. Bring to a boil, cover and simmer 10 minutes. Add plums and rice, heat. Serve with extra plum wedges, if desired. |
Monday, February 12, 2007
3 Oven Fried Chicken Recipes
1¼ hours 10 min prep Change to: loaf US Metric 2 cups all-purpose flour (I used half whole wheat flour) 1 cup brown sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups apple butter (divided) 1/2 cup apple juice 1/4 cup butter, melted 1 egg, beaten 1 cup raisins (optional) 1/2 cup chopped walnuts Not the one? See other Apple Butter Bread (Two Recipes) Recipes * <> * United States Quick Breads * Lighter Fare Quick Breads * Brunch Quick Breads 1. Combine flour, brown sugar, baking powder, baking soda and salt in a large mixing bowl. 2. In a small bowl mix 3/4 cup apple butter, apple juice, butter and egg together. Fold in the raisins and chopped nuts. Add the apple butter mixture to the dry ingredients and blend together. Pour half the mixture in a loaf pan that has been sprayed with cooking spray. Gently spread the reserved 3/4 cup apple butter over the batter. Pour the rest of the batter over the apple butter mixture and spread evenly over the top to cover. Bake at 350 degrees for 55 to 65 minutes or until done. 3. To bake "my mistake loaf" just put all the apple butter in the wet ingredients and blend into the dry ingredients. I cut up dried pineapple pieces and added with the nuts instead of the raisins. Pour the whole batter into the loaf pan and bake as above. 4. This makes a heavy moist bread that is delicious. 5. Any kind of nuts can be used and any kind of dried fruit that your prefer. 6. This can be sugar free using Splenda Brown Sugar blend and Margo's Apple Butter recipe using Splenda. --------- 3 Oven Fried Chicken Recipes 1½ hours 25 min prep Change to: servings US Metric 2 tablespoons margarine 2/3 cup Bisquick baking mix 1 1/2 teaspoons paprika 1 1/4 teaspoons salt 1/4 teaspoon black pepper 2-2 1/2 lbs broiler-fryer chickens, cut-up Not the one? See other 3 Oven Fried Chicken Recipes Recipes * United States Main Dish * Chicken Thighs/Legs Main Dish * Comfort Food Main Dish * Served Hot Main Dish 1. Heat oven to 425 degrees. 2. Place margarine in a 13x9-inch baking pan. 3. Melt margarine in the oven; remove pan from oven. 4. Mix Bisquick Mix, paprika, salt and pepper; coat chicken pieces. 5. Place chicken (skin-side-down) in baking pan. 6. Bake uncovered for 30 minutes; remove pan from oven. 7. Lower oven temperature to 400 degrees. 8. Turn chicken over, (in pan) and bake in oven for additional 30 minutes. 9. Serves 4 to 6 people. 10. Variations: For Italian chicken, add 1 T. of Italian seasoning and 1/2 teaspoons garlic powder to the coating mix. 11. Mexican chicken: decrease Bisquick Mix to 1/2 c., and add 2 T. cornmeal and 1-2 T. chili powder. |
Apple Butter Bread
1¼ hours 10 min prep Change to: loaf US Metric 2 cups all-purpose flour (I used half whole wheat flour) 1 cup brown sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups apple butter (divided) 1/2 cup apple juice 1/4 cup butter, melted 1 egg, beaten 1 cup raisins (optional) 1/2 cup chopped walnuts Not the one? See other Apple Butter Bread (Two Recipes) Recipes * <> * United States Quick Breads * Lighter Fare Quick Breads * Brunch Quick Breads 1. Combine flour, brown sugar, baking powder, baking soda and salt in a large mixing bowl. 2. In a small bowl mix 3/4 cup apple butter, apple juice, butter and egg together. Fold in the raisins and chopped nuts. Add the apple butter mixture to the dry ingredients and blend together. Pour half the mixture in a loaf pan that has been sprayed with cooking spray. Gently spread the reserved 3/4 cup apple butter over the batter. Pour the rest of the batter over the apple butter mixture and spread evenly over the top to cover. Bake at 350 degrees for 55 to 65 minutes or until done. 3. To bake "my mistake loaf" just put all the apple butter in the wet ingredients and blend into the dry ingredients. I cut up dried pineapple pieces and added with the nuts instead of the raisins. Pour the whole batter into the loaf pan and bake as above. 4. This makes a heavy moist bread that is delicious. 5. Any kind of nuts can be used and any kind of dried fruit that your prefer. 6. This can be sugar free using Splenda Brown Sugar blend and Margo's Apple Butter recipe using Splenda. --------- |
Gingerbread from Grammy Mae's Recipes
1/3 cup shortening 1/2 cup sugar 1 egg 2 1/2 cups flour 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cloves 1 teaspoon ground ginger 1/2 teaspoon cinnamon 1 cup molasses 1 cup hot water 1. Butter and flour a 9x 9 cake pan. 2. Preheat oven to 375 degrees F. 3. Mix flour, baking soda and spices together. 4. Set aside. 5. Mix molasses and hot water. 6. Stir and set aside. 7. Cream shortening and sugar. 8. Add egg and mix well. 9. Alternately add dry ingredients and molasses mixture to creamed mixture. 10. Resulting mixture will be rather thin. 11. Pour into cake pan and bake for 45 minutes or more until a toothpick comes out clean. 12. Cool in pan for 5 minutes before turning out. 13. Serve with whipped cream flavored with pure vanilla and sweetened with sugar. |
Chicken Flamingo
1 ounce frozen broccoli 2 ounces mushrooms, freshly sliced 1 pinch red peppers, crushed 4 ounces white wine 4 ounces lemon juice 4 ounces butter 2 ounces seasoned bread crumbs 1 ounce olive oil 1/4 ounce prosciutto 1 ounce mixed cheeses (Parmesan, provolone, mozzarella - grind & mix) 1/4 teaspoon fresh garlic, ground 6 ounces boneless skinless chicken breasts 1. Lightly coat the chicken breast with olive oil, coat with Italian bread crumbs. 2. cook on open grill until plump and tender. 3. top with cheese blend until melted then with the following sauce: In saute pan, add the wine/lemon/butter mix, prosciutto, garlic and red pepper over medium heat. Bring to a boil, and add broccoli and mushrooms. 4. Pour over chicken breast with a slotted spoon, then with a spatula. 5. Do not overpower with the Sauce!!! The sauce should enhance, not smother the chicken. 6. Add a side of white or red pas ta (cavatelli) and a vegetable of choice. ----------- |