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DIRECTIONS:
Slice bacon in half; wrap one piece bacon around one chestnut.
Skewer with toothpick to hold in place. Broil in toaster or
conventional oven, turning frequently, until the bacon is
evenly cooked. Serve warm.
INGREDIENTS:
1/2 pound lump crabmeat, canned is fine
1 tablespoon mayonnaise
1 teaspoon lemon juice or to taste
1 teaspoon Dijon mustard
2 teaspoons minced green onions
1 teaspoon minced parsley
1/2 teaspoon salt
1/4 teaspoon cayenne
6 pre-made crepes
6 whole chives, blanched
DIRECTIONS:
In a medium bowl, gently mix together all of the ingredients,
except for the crepes and chives. Spread the crepes on a flat
work surface and place 1 heaping tablespoon of the crabmeat
salad in the center of each. Draw up the crepes as though
making a bundle, twisting the crepe gently to enclose the
crabmeat. Tie a chive around the top of the bundle to seal
the purse. Serve immediately, or store in the refrigerator,
tightly wrapped for no longer than 1 hour.
** Creamy Chili Sauce **
2 cups mayonnaise
1 pint sour cream
1/2 cups chili sauce
1/2 easpoon cayenne pepper
(Combine and mix well)
DIRECTIONS:
Mix cornstarch, flour, and seasonings until well blended.
Add beer, mix well. Cut about 3/4 inch off top of onion
and peel. Cut into onion 12 to 16 verticle wedges but do
not cut through bottom root end. Remove about 1 inch of
petals from center of onion. Seperate the onion petals
just slightly, too much will destroy the onion. Dip onion
in seasoned flour remove excess by shaking. Seperate
petals to coat thoroughly with batter. Dip in batter. Dip
in flour mixture again. Gently place in fryer basket and
deep-fry at 375 to 400 for 1 1/2 minutes. Turn over, and
fry an additional 1 1/2 minutes. Drain on paper towels.
Place onion upright in shallow bowl and remove center core
with cicular cutter or apple corer. Serve hot with creamy
chili Sauce.
BUNDLE INGREDIENTS:
1 package cocktail wieners
2 cups biscuit mix
1/2 cup shredded cheddar cheese
2/3 cup beer
DIRECTIONS:
Combine biscuit mix with cheese and beer. (Dough will be sticky.)
Turn out on floured surface and knead 2-3 minutes. Roll into
a square 1/2 inch thick. Cut into squares. Wrap dough around
uncooked cocktail wieners. Bake 400 for about 10 minutes.
Serve with Mustard Sauce below.
INGREDIENTS:
1/2 cup vegetable oil
1 onion, chopped
Salt and ground black pepper to taste
1/2 cup canned tomatoes
1/4 teaspoon cayenne pepper
1 1/2 teaspoons sugar
2tablespoons paprika
Garlic powder to taste
1/4 cup each: flour and water
2 cups grated American cheese
DIRECTIONS:
Combine oil, onion, salt, pepper, tomatoes, cayenne, sugar,
paprika and garlic powder in heavy pot and simmer 25 to 30
minutes over medium heat. Mix flour and water in small bowl;
add to onion mixture gradually, stirring until smooth and
thick. Add cheese, stirring constantly to prevent sticking.
Cook until well-blended and smooth. Serve warm with tortilla
chips.
INGREDIENTS:
1 1/2 pound beef flank steak
3/4 cup dry red wine
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 tablespoon or 1 teaspoon dried oregano
1/2 teaspoon salt
2 cloves garlic, crushed
1 pound bulk pork sausage
1 small onion, chopped
1/4 dry bread crumbs
1 can (4 ounces) chopped green chilled, drained
1 medium carrot
3 hard cooked eggs, peeled
2 tablespoons olive or vegetable oil
1 cup water
1 jar (12 ounces) salsa
DIRECTIONS:
Split beef steak almost in half lengthwise; open and place
in shallow glass or plastic dish. Mix wine, basil, oregano,
salt and garlic; pour over beef. Cover and refrigerate at
least 1 hour. Drain and reserve wine mixture. Cook and stir
sausage and onion in a 4-quart Dutch oven over medium heat
until sausage is done; drain. Stir in bread crumbs and chiles.
Spread sausage mixture on cut side of beef steak to within 1
inch of edges. Cut carrot in half lengthwise into 3 strips.
Arrange carrot strips crosswise on sausage mixture. Place
peeled eggs in a row along narrow edge of steak. Roll up,
beginning at end with eggs; tie with string or secure with
wooden picks.
Cook beef roll in oil in same Dutch oven over medium heat,
turning carefully, until fully browned on all sides; drain.
Add reserved wine mixture and water. Heat to boiling; reduce
heat. Cover and simmer about 1 hour or until beef is tender.
Remove beef from liquid. Cover and refrigerate beef at least
6 hours but no longer than 24 hours, until cold.
Spread salsa on serving platter. Slice beef roll; arrange
on salsa. Serve with additional salsa if desired.
INGREDIENTS:
1 pound medium shrimp
1 cup all-purpose flour; divided
1/3 cup beer
1/4 teaspoon baking powder
1/4 teaspoon paprika
1/4 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon ground red pepper
8 ounces flaked coconut
Vegetable oil
DIRECTIONS:
Peel and devein shrimp leaving tails intact. Combine 3/4
cup flour, beer and next 5 ingredients stirring until
smooth. Dredge shrimp in remaining 1/4 cup flour; dip in
batter, and coat with coconut. Fry shrimp in hot 350 degree
oil until coconut is golden, turning once. Serve with Sweet
Dipping Sauce.
INGREDIENTS:
8 hard boiled eggs
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1/4 cup salsa
2 Tablespoons sliced green onion
1 Tablespoon sour cream
salt to taste
DIRECTIONS:
Slice eggs in half lengthwise, remove yolks and set whites
aside. In a small bowl, mash yolks with cheese, mayonnaise,
salsa, onions, sour cream and salt. Evenly fill the egg
whites. Lightly sprinkle with paprika if desired. Chill
until ready to serve.
INGREDIENTS:
1 11-ounce jar pickled jalapeno peppers, drained
1 8-ounce package cream cheese, softened
1 container cherry tomatoes
1/2 small onion, grated
4 slices bacon, cooked & crumbled
1/4 c. green olives, chopped
1/4 c. grated cheddar cheese
1 dash Worcestershire sauce
1 dash celery salt
1 dash cayenne pepper
DIRECTIONS:
Cut peppers in half and remove seeds. Beat cream cheese and
add remaining ingredients. Stuff each pepper half with mixture.
Cut a slice off stem end of each tomato; scoop out seeds with
a small spoon or melon ball tool and fill with remaining cheese
mixture. Garnish each with olive slices, pimento strips or
bacon. Serve cold.
INGREDIENTS:
12 large oysters
6 slices bacon
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped green pepper
2 teaspoons lemon juice
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
4 to 6 drops Tabasco
DIRECTIONS:
If your Oysters are have no oyster shell, just place each
oyster meat on the baking dish. Shuck the oysters, discarding
any liquid. Wash and dry 12 of the oyster shells. Set aside.
Preheat oven to 400 degrees. In a medium skillet fry bacon
until partially cooked. Add onion, celery, and green pepper
and cook until tender. Add lemon juice, salt, Worcestershire
sauce and Tabasco. Arrange oysters either in or out of their
shells and place on a baking sheet. Divide bacon mixture
evenly over oysters. Bake in a 375 degree hot oven for 10 to
12 minutes or until edges of oysters begin to curl and topping
is brown. Serve immediately.
INGREDIENTS:
2 (8 ounce) cartons plain yogurt
4 serving size package of low-cal vanilla pudding mix
1/2 cup drained crushed pineapple
1 teaspoon coconut extract
1 teaspoon rum extract
1 cup frozen whipped lite topping (thawed)
Bite sized pieces of fresh fruits
(such as pineapple, strawberries, kiwi, grapes, etc...)
DIRECTIONS:
In a medium bowl blend yogurt and pudding mix; stir in
pineapple and extracts. Fold in whipped topping. Cover;
refrigerate until serving time. Serve with fruit dippers.
INGREDIENTS:
6 eggs, hard-coked & halved lengthwise
1/4 cup mayonnaise
1 teaspoon mustard
1 teaspoon white vinegar
1/2 teaspoon salt
paprika
DIRECTIONS:
Scoop egg yolks into bowl. Set aside egg whites. Add mayonnaise,
mustard, vinegar, and salt to yolks. Mash together with fork
until smooth. Spoon mixture into egg white halves. Garnish
by sprinkling tops with paprika. Serve on a platter with
bunches of fresh parsley
INGREDIENTS:
1 c shortening
1 1/2 c brown sugar, firmly packed
4 Eggs
2 1/2 c all-purpose flour, sifted
1 ts baking powder
1/2 ts baking soda
1 1/2 ts salt
2 ts cinnamon
3/4 ts cloves
3/4 ts nutmeg
2 c canned applesauce, sweetened
1 1/2 c oats, uncooked (quick or old-fashioned)
1 c raisins
1 c pitted dates -- cut in small pieces
1 c coarsely chopped nuts
DIRECTIONS:
Preheat oven to 275 degrees. Beat shortening and sugar together
until creamy. Add eggs, one at a time, beating well after each
addition. Sift together 2 cups of the flour, baking powder,
soda, salt and spices. Add alternately with applesauce to creamed
mixture; blend well. Stir in oats. Combine remaining 1/2 cup
flour with raisins, dates, and nuts; stir to coat fruits and
nuts evenly with flour. Stir into batter. Pour into 2 greased
and waxed paper-lined 8-1/2" x 4-1/2" x 2-1/2" loaf pans. Set a
pan of hot water in the bottom of oven before adding loaves.
Bake loaves for 2 hours. Loosen edges; cool on wire rack about
10 minutes. Remove from pans; cool thoroughly. Wrap cooled bread
in plastic and store one day before slicing.
INGREDIENTS:
2/3 cup milk
1/2 cup granulated sugar
1 large egg, yolk and white separated
3/4 cup (4 ounces) diced dried fruit mix
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons pumpkin pie spice
(or 3/4 tsp ground cinnamon & 3/4 tsp ground cloves)
1/2 teaspoon salt
1 stick cold, unsalted butter, cut to small pieces
Granulated sugar
DIRECTIONS:
Check to see that one rack is in bottom third of oven and
heat oven to 425 degrees F. Measure milk in a 2-cup measure,
add sugar and egg yolk, stir to mix well. Stir in dried fruit.
Let stand until ready to use. Put flour, baking powder, spice,
and salt into a large bowl, stir to mix well. Add butter and
cut in with pastry blender or rub in with fingers, until
mixture looks like fine granules. Stir milk mixture and pour
over flour mixture. Stir with a fork until a soft dough forms.
Turn out dough onto a lightly floured surface and give 10
kneads. (If very sticky, let stand 3 or 4 minutes or add a
little more flour.) Cut off about one-fourth of the dough.
Put remaining dough on an ungreased cookie sheet at least 16
inches long. Using both rolling pin and fingers, pat and roll
dough into a flat triangle about 12 inches long and 9 inches
wide across the bottom. With scissors, make about ten diagonal
cuts down each long side of the triangle, cutting to within
about 1 inch of the center. Shape a small piece of reserved
dough into a trunk at bottom of tree and remaining dough into
a "pot." Dough may now be covered with plastic wrap and
refrigerated for a couple of hours or frozen for up to 2
weeks. Bake tree 10 minutes. Beat egg white with a fork until
broken up. Brush over hot bread, sprinkle with sugar. Bake 5
to 8 minutes longer, until light brown. With two spatulas,
carefully transfer tree to a wire rack. If possible, cool at
least 2 hours before serving. Let guests break off small
pieces.
Yield: 10-12 Small Servings
Category: Bread, Holiday
INGREDIENTS:
3 1/2 cups all-purpose flour
1 teaspoon white sugar
1 teaspoon salt
1 tablespoon active dry yeast
1 cup water
2 tablespoons vegetable oil
1 egg
3 tablespoons olive oil
1 teaspoon crushed rosemary
DIRECTIONS:
Combine 1 cup flour, sugar, salt, and yeast. Mix well. Heat
water and vegetable oil until warm, and add to yeast mixture
along with the egg. Blend with an electric mixer at low speed
until moistened. Beat for 2 additional minutes. Stir in 1 3/4
cup flour while beating, until dough pulls away from side of
bowl. Knead in 3/4 cup flour on floured surface. Cover dough
with a bowl, and let sit for 5 minutes. Place dough on a
greased baking sheet. Roll out to 12 inch circle. Cover with
greased plastic wrap and a cloth towel. Place in a warm place
for 30 minutes. Uncover dough, and poke holes in it with a
spoon handle at 1 inch intervals. Drizzle olive oil on dough,
and sprinkle with crushed rosemary. Bake at 400 degrees F
(205 degrees C) for 17 to 27 minutes, until just golden.
Remove from baking sheet, and cool on rack.
INGREDIENTS:
4 cups white, all-purpose flour
1 teaspoon salt
1 teaspooon baking soda
1 teaspoon cream of tartar
1 tablespoon sugar
2/3 cup golden raisins
1 1/4 cups buttermilk
DIRECTIONS:
Sift flour, salt, baking soda and cream of tartar into a
mixing bowl. Stir in sugar and golden raisins then add
buttermilk, mixing to form a firm, but not too stiff
dough. Knead lightly on a floured sueface and form into a
slightly flattened round. With a large knife Cut a deep cross
about 1/2 of the way down to form 4 equal sections in the loaf.
Brush the top lightly with milk. Place on a greased lightly
floured cookie sheet and bake in the center of the oven at 400
degrees for 25 minutes. Turn the load upside down and return
to the oven for a further 5 minutes. The loaf is done when it
sounds hollow when tapped on the base. Wrap in a damp cloth
and place on its side to cool. Cut into quarters, slice and
butter generously.
INGREDIENTS:
1 cup sugar
1/4 cup Margarine
1/4 cup applesauce
2 eggs
1 cup (8 ounces) solid pack pumpkin
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup raisins
1 teaspoon grated orange rind
1/4 cup orange juice
1/2 cup walnuts, chopped
DIRECTIONS:
Lightly grease a 9x5x3 inch loaf pan or coat with vegetable
spray. Beat sugar, margarine, and applesauce until creamy
and light (about 5 minutes). Add eggs one at a time and
continue to beat. Add pumpkin and mix until smooth. Combine
flour, salt, baking powder, baking soda, and cinnamon. Stir
into pumpkin mixture and mix until smooth. Add raisins,
orange rind, orange juice and nuts (optional). Stir well
and pour into loaf pan. Bake at 3500F for 60-65 minutes.
You can test for doneness by sticking a wooden pick into
loaf. If it comes out clean, the bread is done.
* TOPPINGS
1 cup shredded Mozzarella
1 cup shredded Cheddar
choice of toppings: pepperoni, ham, sausage, peppers, onions,
mushrooms, pineapple, Parmesan cheese, red pepper flakes, etc.
DIRECTIONS:
For crust, use bread machine set on dough setting, adding
ingredients to pan in order listed. Or, dissolve yeast in
warm beer (105 - 115 degrees). Add butter, sugar, salt, and
flour. Mix until dough forms a ball and cleans sides of bowl.
Turn onto floured surface and knead for 2 minutes. Place in a
greased bowl, turning to grease top. Cover; let rise in a
warm place, free from draft, until doubled in bulk, about 1
hour. Punch down dough. For sauce, combine all ingredients in
a saucepan over medium heat. When the sauce begins to bubble,
reduce heat and simmer for 30 minutes, stirring often. Remove
the sauce from the heat and let cool until ready to use on
pizza. (Store leftover sauce in refrigerator)
Sprinkle 14-inch pizza pan with cornmeal. Turn dough out on
floured surface. Roll or press in prepared pie pan, forming
a collar around the edge. Brush lightly with olive oil. Cover
dough; let stand 15 minutes. Spread sauce on dough. Sprinkle
three-quarters of the cheeses evenly over top. Top with desired
toppings. Sprinkle remaining cheeses over top. Bake at 400
degrees for 25 minutes or until done and crust is crispy on
the outside.
INGREDIENTS:
Margarine
Flour
1 package (2-layer size) white cake mix (plus ingredients from
boxed mix)
1 package (4-serving size) JELL-O brand gelatin, any red flavor
1 cup boiling water
1/2 cup cold water
3 1/2 cups (8-ounce container) Cool Whip brand whipped
topping, thawed
1 pint strawberries, washed and sliced
1 cup blueberries, washed
1 cup miniature marshmallows
DIRECTIONS:
Grease 13 x 9 pan with margarine and dust lightly with flour.
Prepare, mix and bake cake mix according to package directions.
Cool cake for 15 minutes. With large fork, make holes in cake
about every 1/2 inch. Pour gelatin into mixing bowl. Add cup
of boiling water and use scraper to mix thoroughly until gelatin
is completely dissolved. Use measuring cup to pour gelatin over
cake. (It will run down into holes, making sliced cake have red
stripes.) Chill cake in refrigerator 3 to 4 hours. Cover a large
baking sheet or cutting board (larger than the 9x13 pan) with
aluminum foil. Put about one inch of warm water in kitchen sink.
Take pan out of refrigerator and dip bottom (don't let water
come up over sides) into water for about 10 seconds. Put large
tray on top of cake, and invert. Frost sides and top with whipped
topping. Arrange strawberries and marshmallows in alternating
rows for stripes, leaving upper left for field of blueberries.
Chill again until time to serve.
INGREDIENTS:
4 Tablespoons butter
6 firm bananas
4 Ounces cream cheese, softened
4 Tablespoons sugar
1 Teaspoon cinnamon
1 Cup heavy cream
whipped cream for garnish (optional)
DIRECTIONS:
Melt butter. Slice bananas lengthwise. Saute quickly over
high heat. Place 1/2 of bananas in buttered 8 x 8-inch dish.
Beat cream cheese with sugar and cinnamon. Spread 1/2 of
mixture over banana. Top with remaining bananas and spread
with remaining cheese mix. Pour cream over top; bake in 375
degrees oven for 20 minutes. Serve cool garnished with whipped
cream or warm over vanilla ice cream.
INGREDIENTS:
8 Tbs. Butter or Margarine (One Stick)
2 cups Graham Cracker Crumbs
2.3 cups Confectioner's Sugar
8-oz. package Cream Cheese, softened
15-oz. can Crushed Pineapple
1 cup Prepared Whipped Cream
3-6 Bananas, sliced
1 package Instant Chocolate Pudding
1 1/2 cup Milk
Additional Whipped Cream for Topping
Maraschino Cherries and Chopped Nuts or your choice of garnish
DIRECTIONS:
To prepare the first layer of your banana split dessert, melt
butter in a 9-inch by 13-inch glass baking dish. Stir in graham
cracker crumbs and press with a fork to make crust. Bake for
about 5 minutes in a pre-heated 200-F degree oven. Set aside to
cool. Prepare the second layer by combining sugar, cream cheese,
pineapple, and prepared whipping cream in a large mixing bowl.
Beat with a mixer to thoroughly combine all ingredients. Spread
the mixture evenly over the top of the graham cracker crust.
Slice enough bananas to completely cover the pineapple-cream
layer of your dessert. Prepare instant chocolate pudding with
milk and pour mixture over the top of the banana slices.
Refrigerate to set and store. Just prior to serving, top with
additional whipped cream, and sprinkle with nuts and maraschino
cherries. Refrigerate to store.
INGREDIENTS:
1 package (10 3/4 oz.) Sara Lee Pound Cake, frozen, cut
into 10 slices
1 can (21 oz.) Pie filling, any flavor
1 tub (12 oz.) Cool Whip Whipped Topping, thawed
1 cup Baker's Angel Flake Coconut
Green food coloring
Colorful jelly beans and marshmellow bunniers
DIRECTIONS:
Line bottom of 12x8-inch baking dish with cake slices.
Top with pie filling and all of the whipped topping.
Refrigerate 1 hour or until ready to serve. Tint coconut
pale green with food coloring. Sprinkle over center of
whipped topping. Decorate with Easter candies and
marshmellow bunnies .
INGREDIENTS:
12 oz white chocolate, coarsely chopped
14 oz can sweetened condensed milk
1/4 c coarsely chopped peppermint candies
DIRECTIONS:
Butter an 8-inch square baking pan; line bottom and sides
with foil allowing foil to extend over sides of pan by
about 1". Butter foil. Over medium-high heat in top of
double-boiler or heatproof bowl set over pot of hot water
combine white chocolate and condensed milk. Cook, stirring
frequently, until melted and smooth, 5 minutes. Pour mixture
into pan; sprinkle candy over top. Using knife lightly swirl
candy into chocolate mixture. Refrigerate until firm, about
6 hours or overnight. Cut into 1" squares, diamond shapes or
rectangles. Store in refrigerator.
DIRECTIONS:
Combine 1/2 cup sugar, flour and salt in top of a double
boiler; mix well. Stir in 1 egg, 3 egg yolks and milk; mix
well. Place over boiling water; cook, stirring constantly,
until smooth and thickened. Remove from heat; stir in vanilla.
Spread about 1/4 cup pudding in a 1 3/4 quart casserole;
arrange 1 dozen vanilla wafers over top of pudding. Top with
1/3 banana slices and 1/3 of remaining pudding. Repeat layers
twice. Beat 3 egg whites (at room temperature) at high speed
1 minute. Gradually add 1/4 cup sugar a tablespoon at a time,
beating until stiff peaks form and sugar dissolves (2-4 min).
Spread meringue over pudding, sealing to edge of casserole.
Bake at 350 F for 12 to 15 minutes or until golden brown.
INGREDIENTS:
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 package (6 oz.) semisweet chocolate chips
1/2 cup chopped walnuts (optional)
DIRECTIONS:
In a bowl stir together flour, baking soda, and salt to
combine thoroughly; set aside. Preheat oven to 375 degrees.
In mixer bowl combine butter and sugars; beat until fluffy
and well blended. Beat in egg. Add vanilla and mix well.
3. Gradually add flour mixture until just blended. Stir in
chocolate chips and walnuts (if used). Drop by rounded
teaspoons, placed well apart, onto lightly greased or
nonstick baking sheets. Bake until cookies are well browned
(12 to 14 minutes). Cool on wire racks.
A FEW VARIATIONS ON COOKIE RECIPE
* for Chewy Chocolate Chip Cookies:
Bake cookies in a 325 degree oven until they are a light
golden brown (10 to 13 minutes). Cool on baking sheets for
3 minutes before removing to wire racks to cool completely.
* Chocolate Chunk Cookies:
Omit semisweet chocolate chips. Coarsely chop a 3- to
4-ounce bar of semisweet chocolate, and fold it into cookie
dough in step 3.
* Peanut Butter-Chocolate Chip Cookies:
After beating butter and sugars, add 1/2 cup peanut butter
(smooth or chunky). Beat well, then continue as for Favorite
Chocolate Chip Cookies. Omit chopped walnuts.
YIELD: Makes about 30 2 3/4 inch cookies.
Category: Desserts
DIRECTIONS:
Line baking sheet with waxed paper. Rinse strawberries and pat
dry with paper towels; set aside. Put chocolate chips in
microwave-safe bowl and microwave at 50 percent (medium power)
2 1/2 to 4 minutes until chips look soft and shiny. Stir well.
Chocolate should be completely smooth. If chips are not
completely melted, microwave a few seconds longer. Holding
each strawberry by the stem end, swirl into chocolate to cover
2/3 of the berry leaving the tops exposed; lay on cookie sheet.
When all strawberries are coated, refrigerate until chocolate
is set.
INGREDIENTS:
1 package chocolate cake mix
1 (3-4-ounce) package instant chocolate pudding mix
3/4 cup Irish whiskey or bourbon, divided
1/2 cup cooking oil
4 jumbo or extra large eggs, at room temperature
3/4 cup sugar
1/4 cup butter or margarine
1/4 cup water
1 teaspoon lemon juice
whipped cream for garnish
DIRECTIONS:
In a large bowl, combine cake mix, pudding mix, 1/2 cup Irish
whiskey, and oil, add eggs and beat at medium speed of an
electric mixer for 4 minutes, scraping down sides of bowl as
necessary. Spoon into a greased and floured 10-inch bundt or
tube pan. Bake in a preheated moderate oven (350 degrees) for
45 minutes, or until a cake tester inserted into the cake comes
out clean. When cake is almost done, prepare syrup. Combine
sugar, butter, water, and lemon juice in a small heavy saucepan.
Bring to a boil slowly, stirring until sugar is dissolved.
Remove from heat and stir in remaining 1/4 cup Irish whiskey
or bourbon. Turn cake out onto two large sheets of aluminum
foil placed together to form the shape of a cross. Let cake
cool for 10 minutes, top side up for tube cake and upside down
for bundt cake. Using a skewer or long bamboo pick, make holes
all over top and sides of hot cake. Drizzle syrup very slowly
over cake, being careful that too much does not run into any
cracks on top of cake. Bring foil up around cake and wrap
securely. Cake may be served when completely cool, or store
in an airtight container overnight. Cake may be wrapped securely
in foil and stored in the refrigerator for several weeks or in
a freezer for up to six months. Serve with whipped cream.
INGREDIENTS:
1/3 cup Whole Wheat Flour
1 Tablespoon Sugar
2 Tablespoons Ice Water
1 teaspoon Cornstarch
1 Kiwi, peeled and sliced
1 cup Thinly sliced Strawberries
1/3 cup All purpose Flour
3 Tablespoons Margarine
2 teaspoons Sugar
1/2 cup Orange Juice
3/4 cup Thinly sliced Banana
DIRECTIONS:
For crust, combine flours and the 1 Tablespoon sugar. Cut
in margarine till mixture resembles coarse crumbs. Sprinkle
with ice water; toss till crumbly. Form dough into a ball.
Press dough into a circle on waxed paper. Cover with another
sheet of waxed paper. Roll into a 10 inch circle. Remove top
sheet of waxed paper; invert onto an ungreased baking sheet.
Crimp pastry edge. Prick with a fork. Bake crust in a 400
degree oven for 12-15 minutes or till lightly browned. Cool.
Meanwhile, for glaze, combine the 2 teaspoons sugar and
cornstarch. Stir in orange juice. Cook and stir till
thickened and bubbly. Remove from heat; cool.
Place crust on a serving plate. Arrange kiwi fruit in the center.
Arrange bananas around kiwi and berries around bananas.
Spoon glaze over fruit. Serve immediately or chill 1 hour.
INGREDIENTS:
8 large cold eggs
1 pound bittersweet chocolate, coarsely chopped
8 ounce unsalted butter, cut into 1/2 inch chunks
1/4 cup strong coffee
* Powdered sugar and whipped cream for garnishing
DIRECTIONS:
Position the oven rack to the lower third of the oven (lower
center) and preheat to 325 degrees.
Line the bottom of the pan with parchment paper and grease the sides. Set the pan on a
wide sheet of heavy duty foil and wrap the foil up the sides without tearing it.
Set the pan in a larger baking pan or a roasting pan.
Bring a kettle of water to a boil. Use a hand held mixer to beat the eggs at high speed
for 5 minutes until the volume of the eggs doubles to approximately 1 quart. If
you have to use a heavy duty mixer such as a Kitchen Aid, use
the whisk attachment and speed 6, beating to the same volume
which will tack about the same amount of time.
Meanwhile melt the chocolate, butter and coffee in a large heat proof bowl
either set in a pan of barely simmer water or in the microwave
at 50% power for 4-6 minutes, stirring frequently until the
mixture is smooth and warm (about 115 degrees).
Fold 1/3 of the egg foam into the chocolate mixture with a large rubber
spatula until just a few streak of egg are still visible;
fold in half of the remaining foam likewise.
Fold the remaining foam into the batter until completely incorporated. Scrape
the batter into the prepared spring form and smooth the surface.
Set the roasting pan on the oven rack and pour in enough
boiling water into it to come about halfway up the side of
the springform.
Bake until the cake has risen slightly, edges
are just beginning to set, a thin glazed crust (like a brownie)
has formed on the surface, and an instant read thermometer
inserted halfway into the center of the cake registers 140
degrees, 22-25 minutes.
Remove the springform pan from the water bath and set on a wire rack.
Cool to room temperature.
Cover and refrigerate overnight to mellow. Cake can be kept
covered and refrigerated up to 4 days.
About 30 minutes before serving, remove the springform pan sides, invert the cake on
a sheet of waxed paper, peel off parchment pan liner, and turn
cake right side up on a serving platter. Sift with powdered
sugar for garnish.
INGREDIENTS:
1/2 cup butter or margarine
1/2 cup molasses
2 (1 ounce) squares unsweetened chocolate
2 1/2 cups all-purpose flour
2/3 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup milk
white sugar
DIRECTIONS:
Combine butter or margarine, molasses, and unsweetened chocolate
in the top of a double boiler. Heat until chocolate melts. Stir
until smooth. Sift together flour, 2/3 cup sugar, baking powder,
baking soda, ginger, and salt. Stir in melted chocolate mixture
and milk. Mix well. Chill until firm. Roll dough into 1 inch balls.
Roll balls in sugar. Place on an ungreased cookie sheet. Bake at
375 degrees for about 10 minutes.
Yield: 3 Dozen Cookies
Category: Desserts, Cookies, Holiday
INGREDIENTS:
1 (12-oz.) pkg. (2 cups) semi-sweet chocolate chips
1/4 cup orange-flavored liqueur or 1 teaspoon orange extract
1 can chocolate or fudge Frosting
toppings: Coconut, chocolate sprinkles, ground nuts & cocoa
DIRECTIONS:
Melt chocolate chips in medium saucepan over low heat,
stirring constantly; remove from heat. Stir in orange liqueur
and frosting; blend well. Refrigerate 1 to 2 hours or until
firm. Place coconut or other toppings in pie pan. Scoop
mixture into 1-inch balls; drop onto topping. (Mixture will
be sticky.) Roll to coat. Place in foil candy cups, if
desired. Store in refrigerator.
INGREDIENTS:
1 6-ounce pkg semi-sweet chocolate morsels
4 eggs
1 egg white
1/3 c milk
1/4 c sugar
1 (8 oz.) package cream cheese cubed
Confectioner's sugar
DIRECTIONS:
Preheat oven to 375 degrees. Melt morsels over hot, NOT BOILING,
water, stirring until smooth; remove from heat. In blender
container OR food processor, combine eggs, egg white, milk and
sugar. Cover; blend or process until smooth. With blender or
processor running, add cream cheese cubes with the blender lid
slightly ajar OR through the food processor feed tube. Cover and
blend just to combine. Pour into 6 ungreased 6-oz. souffle dishes
or custard cups. Bake at 375 degrees for 40 minutes or until knife
inserted near centers comes out clean. Lightly sift confectioner's
sugar over tops of souffles and serve immediately.
DIRECTIONS:
Heat oven to 350 degrees. Line 2 9-inch round pans with
foil; lightly spray foil with nonstick cooking spray. Mix
brownie mix according to box. Divide batter evenly into
sprayed foil-lined pans; spread evenly. Bake for 18-22
minutes or until toothpick inserted in center comes out clean.
Cool 20 minutes. Remove brownies from pans by lifting foil.
Cool completely (about 1 hour) and remove foil. In small bowl,
combine whipped topping and Amaretto; fold gently to mix.
To assemble dessert, place one complete brownie layer, top
side down, on serving plate. Spread with half of filling
mixture. Arrange half of sliced strawberries in thin layer
over filling. Top with second brownie, top side up. Spread
with remaining mixture. Arrange remaining strawberry slices
over top. Refrigerate until ready to serve.
INGREDIENTS:
3/4 cup solid shortening (butter flavored preferred)
1 cup granulated sugar
2 eggs
1 tsp vanilla
2-1/4 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
DIRECTIONS:
Cream shortening, sugar, eggs and vanilla in large mixer bowl
at medium speed of electric mixer until light and creamy.
Cmbine flour, baking powder and salt. Add to creamed mixture,
mixing on low speed until well blended. Cover dough and chill
1 hour, if desired, for easy rolling. Preheat oven to 375 degrees.
Roll half of dough at a time. Roll out dough on lightly floured
surface to 1/4-inch thickness. Using a cookie cutter, cut in
desired shapes. Place on ungreased baking sheets. Roll leftover
pieces. Sprinkle with coloured decorations or leave plain to
decorate when cool. Bake at 375 degrees for 8 to 10 minutes,
or until edges are light brown. (Time will vary with cookie
size.) Cool slightly, then remove to cooling rack. Cool
completely before decorating.
Yield: about 36 cookies: varies with cookie size
Categories: Cookies, Desserts, Holiday
INGREDIENTS:
1 medium sugar pumpkin
1 tablespoon vegetable oil
1 9-inch frozen pastry for single crust pie
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 tablespoon dark run
1 teaspoon salt
4 eggs, lightly beaten
1 cup honey, warmed slightly
1/2 cup milk
1/2 cup heavy whipping cream
1/4 cup chopped pecans
DIRECTIONS:
Cut pumpkin in half, and remove seeds. Lightly oil the cut
surface. Place cut side down on a jelly roll pan lined with
foil and lightly oiled. Bake at 325 degrees until the flesh
is tender when poked with a fork. Cool until just warm.
Scrape the pumpkin flesh from the peel. Either mash, or puree
in small batches in a blender. In large bowl, blend together
2 cups pumpkin puree, spices, and salt. Beat in eggs, rum,
honey, milk and cream. Pour filling into pie shell. Bake at
400 degrees for 50 to 55 minutes, or until a knife inserted
1 inch from edge of pie comes out clean. Cool on a wire rack
and store in refrigerator until ready to serve. To serve,
add a large dallop of whipped cream on each slice, then add
a light dusting of cinnamon and a pinch of the pecans over
the whipped cream.
INGREDIENTS:
Whipped Cream Dressing (below)
1 can (16 1/2 ounces) pitted sweet cherries, drained
2 cans (15 1/4 ounces each) pineapple chunks in juice,
drained and 2 tablespoons juice reserved
3 oranges, cut into small chunks (or 2 cans (11 ounces ea.)
mandarin orange segments, drained, can be substituted for
the oranges)
1 cup miniature marshmallows
DIRECTIONS:
Prepare Whipped Cream Dressing. "Gently" toss dressing and
remaining ingredients in large glass or plastic bowl. Cover
and refrigerate at least 12 hrs. to blend flavors but no
longer than 24 hours. Cover and refrigerate any remaining salad.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
WHIPPED CREAM DRESSING:
2 large eggs, beaten
2 tbs sugar
2 tbs lemon juice
2 tbs reserved pineapple juice
1 tbs margarine or butter
dash of salt
3/4 cup heavy whipping cream
DIRECTIONS:
heat all ingredients except whipping cream just to boiling
in 1-quart saucepan over medium heat; stirring constantly;
cool. Beat whipping cream in chilled medium bowl with electric
mixer on high speed until stiff. Fold in egg mixture.
DIRECTIONS:
Crust: In bowl, combine wafer crumbs with butter; press
into 9-inch springform pan. Filling: In top of double boiler
over hot, not boiling, water, melt white chocolate; let
cool for 5 minutes. Meanwhile, in large bowl, beat cream
cheese with sugar until light. Beat in eggs, 1 at a time.
Beat in white chocolate, sour cream, orange rind and vanilla.
Pour over crust; bake in 350F oven for 40 to 45 minutes or
until just set. Topping: Combine sour cream, sugar and
vanilla; spread over hot cake and return to oven for 3 to 5
minutes or until set. Immediately run knife around edge of
cake to loosen. Let cool completely. Garnish: Mound chocolate
curls over cake; dust lightly with icing sugar. Chill.
DIRECTIONS:
Put all ingredients in crock-pot. If desired, tie whole
spices in cheesecloth or put in tea strainer. If spices
are added loose, strain before serving. Cover; cook on Low
2 to 8 hours. Serve from the crock pot with a ladle, or
if using a coffee pot, right out of the spout in place of
coffee.
DIRECTIONS:
Whip eggs and superfine bar sugar together until sugar is dissolved.
Add liquor (try apricot or other flavored brandy instead of vodka).
Whip well. Add light cream. Break up ice-cream small and add 1/2
ice-cream and 1/2 whipped cream and stir in well. Float remaining
ice-cream and whipped cream on top. Grate fresh nutmeg and cinnamon
over top lightly. Serve with butter cookies.
Yield: Makes about 1 gallon
Categories: Holiday, Drinks
INGREDIENTS:
1 large bottle red wine (Cabernet Sauvignon)
1 tbsp sugar
1 ounce Brandy
1 orange, wheeled
1 lime, wheeled
1 large Apple with peel, thinly sliced with peel
1 small bunch of red or green seedless grapes
* 1 quart club soda
DIRECTIONS:
Let first 6 ingredients sit in a large container at room
temperature for 2 hours, then refrigerate overnight. Before
serving, stir in 7-UP and pour over ice. Garnish with some
of the fruit.
RECIPE: BEEF BRISKET with ONIONS
[Look for the leaner, flat-cut, or first-cut brisket with a layer of fat that's at least
1/8 inch thick. If you can't find a 6-pound piece, buy 2 smaller pieces. Like
most braised dishes, this brisket is best made a day or two ahead.]
INGREDIENTS:
Kosher salt
Freshly ground pepper
2 teaspoons chopped thyme
1 teaspoon chopped oregano
1 tablespoon sweet Hungarian paprika
One 6-pound flat-cut brisket
1/2 cup dried porcini mushrooms (1/2 ounce)
1 cup hot water
3 tablespoons pure olive oil
2 cups dry vermouth or white wine
1 cup chicken stock or canned low-sodium broth
2 cups chopped canned Italian tomatoes
3 bay leaves
4 medium onions, thinly sliced
3 tablespoons chopped garlic
MAKE AHEAD:
The seasoned brisket can be refrigerated overnight before cooking. If cooking
the brisket ahead, let the meat cool in the sauce before refrigerating. Skim
the fat from the surface and slice the brisket, then rewarm the meat in the
sauce.
1. In a small bowl, combine 2 teaspoons of salt and 1 teaspoon of pepper with
the thyme, oregano and paprika. Rub the seasonings all over the brisket.
2. In a medium heatproof bowl, cover the porcini with the hot water and set
aside until softened, about 20 minutes. Remove the mushrooms from the soaking
liquid; rinse and coarsely chop them. Reserve the soaking liquid.
3. Preheat the oven to 350°. Heat the oil in a large enameled cast-iron
casserole until shimmering. Add the brisket, fat side down, and cook over
moderately high heat until well-browned, about 8 minutes per side. Transfer
the brisket to a platter and pour off any excess fat from the casserole. Add
the vermouth and chicken stock, then pour in the reserved mushroom soaking
liquid, stopping before you reach the grit at the bottom. Scrape up the
browned bits from the bottom of the casserole and stir in the tomatoes,
porcini and bay leaves.
4. Return the brisket to the casserole, fat side up. Scatter the onions and
garlic over the meat and into the liquid and bring to a boil. Cover and cook
in the oven for 1 hour. Uncover and cook for 30 minutes. Spoon the onions on
top of the brisket and cook for about 30 minutes longer to brown the onions.
Push some of the onions back into the liquid, cover and braise for about 2
hours, or until the meat is fork-tender.
5. Transfer the brisket to a carving board and cover loosely with foil.
Simmer the sauce for a few minutes, until it is deeply flavored, then season
with salt and pepper. Discard the bay leaves. Carve the brisket across the
grain into 3/8-inch thick slices and arrange on a large, warmed platter.
Spoon the sauce and onions over the meat and serve.
Yield: 12 Servings
Categories: Main Dishes, Meat
WINE RECOMMENDATION:
The concentrated garlic, tomato and beef flavors in this rich dish require an
equally intense red. Consider a spicy and aromatic Italian Barolo, such as
the 1993 Contratto Tenuta Secolo or the 1993 Massolino Vigna Rionda.
DIRECTIONS:
Combine cream cheese, blue cheese, yogurt, onion and pepper;
reserve. Rub each side of beef steaks with garlic. Place
steaks on rack in broiler pan so surface of meat is 2 to 3
inches from heat. Broil 5 to 6 minutes. Season with salt.
Turn and broil 3 to 4 minutes. Season with remaining salt.
Top each steak with an equal amount of reserved cheese
mixture. Broil an additional 1 to 2 minutes. Garnish with
parsley.
INGREDIENTS:
5 pound Corned beef brisket
1 large Onion
6 whole cloves
6 Carrots peeled and sliced
8 Potatoes, peeled and cubed
1 teaspoon dried Thyme
1 small bunch of Parsley
2 pounds of green cabbage, cut into quarters
DIRECTIONS:
Put the beef in a large pot and cover with cold water. Add all
the other ingredients except cabbage and bring to a boil with
the lid off the pot. Turn to simmer and cook for 3 hours. Skim
fat from top as it rises. Remove the thyme, parsley, onion and
cloves. Add the cabbage and simmer for 20 minutes until cabbage
is cooked. Remove the meat and cut into pieces. Place on center
of a large platter. Strain the cabbage and season it heavily
with black pepper. Surround the beef with the cabbage, carrots
and potatoes. Serve with horseradish sauce on the side.
Horseradish Sauce:
Whip cream until it stand in peaks. Fold in horseradish.
Yield: 8 Servings
Categories: Main Dishes, Meat, Beef
INGREDIENTS:
3 pounds Chuck roast
1 cup Water
2 Beef bouillon cubes
1 tablespoon Minced onion
15 ounces Can tomato sauce
1/4 cup Brown sugar
1/4 cup Ketchup
1/4 cup Mustard
dash Worcestershire sauce
DIRECTIONS:
Roast meat, along with 1 cup water and bouillon cubes until
very tender or cook on low in the crock pot 8 to 10 hours,
until tender. Shred meat with a fork after cooking and retain
1 cup of the juice from cooking. Add rest of the ingredients
to shredded meat. Put in a crock pot and cook on low heat 3
to 4 hours (or on high 1 1/2 to 2 hrs). Serve over dinner
rolls.
INGREDIENTS:
4 lb lean beef, cubed
1 cup red wine
1/3 cup oil
1 teaspoon thyme
1 teaspoon black pepper
8 slices bacon, diced
2 cloves garlic, crushed
1 onion, diced
1 pound mushrooms, sliced
1/3 cup flour
DIRECTIONS:
Marinate beef in wine ,oil, thyme and pepper 4 hours at room
temperature or overnight in refrigerator. In large pan, cook
bacon until soft. Add garlic and onion; saute until soft.
Add mushrooms and cook until slightly wilted. Drain beef,
reserving liquid. Place beef in crockpot. Sprinkle flour over
the beef, stirring until well coated. Add mushroom mixture.
Pour reserved marinade over all. Cook on LOW 8-9 hrs.
INGREDIENTS:
1 1/2 pounds top round, 1 inch thick
1 10-3/4 ounce can condensed cheddar cheese soup
1/4 cup dried minced onions
3 tablespoons tomato paste
1/2 teaspoon prepared lemon pepper seasoning
2 cups small mushrooms, halved
9 ounces frozen Italian green beans
1/2 cup buttermilk
9 ounces fettuccine, cooked
DIRECTIONS:
Trim fat from steak. Cut into 1 inch pieces. Spray a pan, heat
over medium heat and cook the steak, half at a time, until
brown. Place meat in a 3 1/2 or 4 quart crockpot. Combine soup,
onion, tomato paste and lemon pepper in a medium bowl. Pour
mixture over meat. Add mushrooms. Cook on low setting for 8 to
10 hours (or high for 4 to 5 hours). Turn heat to high. Add
frozen green beans and buttermilk. Stir, cover and cook for 30
minutes more. Serve over cooked fettuccine.
INGREDIENTS:
2 lb Angus beef tenderloin roast
salt & Pepper to taste
Sauteed mushrooms - recipe follows
SAUTEED MUSHROOMS
1 tb Butter
4 c Mushrooms, whole
1/2 c Onion, chopped
1 ts Garlic salt
1/4 c Chicken broth
1/2 c Beef broth
1 c Chablis wine
DIRECTIONS:
Preheat oven to 225 degrees. Rub outside of tenderloin with
seasoned salt and pepper. Roast for 45 minutes. FOR SAUTEED
MUSHROOMS: Heat butter in skillet until melted; add mushrooms
and onions and cook until onions are tender. Add garlic salt,
broths and wine. Simmer 15 minutes. Slice beef at an angle into
1/2 inch slices. Serve each portion with 3 ounces sliced beef
topped with 1/2 cup sauteed mushrooms.
Yield: 8 servings
Category: Crockpot, Main Dishes, Beef
DIRECTIONS:
Mix the can of frozen orange juice with a half can of water. Preheat
oven to 350 degrees. Combine flour, salt, pepper, paprika and garlic
salt. Coat chicken with this mixture. Heat oil and butter in skillet
and saute chicken until brown. Remove and put in casserole. To
skillet, add mustard, orange juice and Amaretto. Increase heat and
boil, stirring constantly, until thick. Pour sauce over chicken and
bake, covered, for 45 minutes. this can be frozen and reheated later.
Yield: 8-10 Servings
Category: Main Dishes, Chicken
INGREDIENTS:
4 broiler-fryer chicken breast halves, skinned and boned
2 teaspoons lemon-pepper seasoning
1-1/2 teaspoons extra virgin olive oil
1/3 cup balsamic vinegar
1/4 cup chicken broth
2 garlic cloves, minced
4 teaspoons butter
parsley sprigs
cherry tomatoes
DIRECTIONS:
On hard surface with meat mallet or similar flattening utensil,
lightly pound chicken to 1/4-inch thickness. Press lemon-pepper
seasoning evenly on both sides of chicken. In large frypan,
place oil and heat to medium temperature. Add chicken and cook,
turning once, about 7 minutes or until fork can be inserted in
chicken with ease. Remove chicken to warm serving platter; keep
warm. In medium bowl, mix together vinegar, broth and garlic;
add to frypan. Cook over medium-high heat, scraping up brown
meat bits, about 2 minutes or until mixture is reduced and
syrupy. Add butter; stir to melt. Place chicken on serving
dish and spoon sauce over chicken. Garnish with parsley sprigs
and cherry tomatoes.
INGREDIENTS:
1 pound boneless skinless chicken breast
1 green bell pepper, seeded and sliced
1 tablespoon fish sauce
2 tablespoons fresh basil, sliced
1 jalapeno pepper, seeded
2 cloves garlic
1 onion, sliced
1 red bell pepper, seeded and sliced
1 tablespoon oil
DIRECTIONS:
Heat wok, add tablespoon oil and chicken. Stir-fry until
chicken is almost done. Puree 2 slices onion, 2 slices bell
peppers, 2 cloves garlic, jalapeno, 1 tablespoon oil in
blender or food processor. Add pureed mixture from food
processor to wok. Stir for one minute. Add rest of peppers
and onions. Stir-fry two minutes. Add rest of ingredients
and stir-fry one minute. Soy sauce or small amount of salt
can be substituted for fish sauce. Serve over steamed rice.
INGREDIENTS:
6 tablespoons (3 ounces) Louisiana Hot Sauce
1/2 stick margarine (not butter!)
1 tablespoon white vinegar
1/8 teaspoon of celery seed
1/8-1/4 teaspoon Cayenne pepper
1/4 teaspoon red pepper
1/8 teaspoon of garlic salt
dash of black pepper
1/4 teaspoon of Worcestershire Sauce
1-2 teaspoon of Tabasco Sauce
DIRECTIONS:
Mix all the ingredients in a small sauce pan over low heat until
the margarine is completely melted. Stir occasionally. This
makes enough for about 30 "wingettes"
The Wings:
Fry the wings in a deep fryer set at 375 degrees F., using
vegetable or peanut oil. Frying 15 wings at a time for 12-15
minutes works good. Drain the wings for a few minutes
then put them in a bowl. After all the wings have been fried,
pour the sauce over them, cover the bowl, and shake to
completely coat the wings.
* They can be eaten now, or you can put them on a baking sheet
and bake them for a few minutes to get an extra-crispy coating.
Arrange on a large platter and serve with the Blue Cheese
dressing and celery sticks.
INGREDIENTS:
1 Whole Chicken, cut up
1 tablespoon olive oil
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1/2 pound sliced mushrooms
2 cups Ketchup
2 cups chicken broth
1 tablespoon Worcestershire sauce
1 tablespoon black pepper
salt to taste
DIRECTIONS:
Preheat oven to 350 degrees. Place chicken in a baking dish and
set aside. In a medium skillet, heat olive oil. Saute onion,
bell pepper, garlic, and mushrooms until golden brown. In a
medium bowl, combine ketchup, chicken broth, Worcestershire sauce,
and pepper. Pour the ketchup mixture over the sauteed vegetables
in the skillet. Bring the vegetable mixture to a boil, then
pour over the chicken. Place dish in the oven and bake 1 1/2 hours
or until no longer pink inside and juices run clear.
Best when served over rice.
INGREDIENTS:
4 skinless, boneless chicken breasts, halved
1/2 cup dry bread crumbs
1/4 cup light Parmesan cheese
1 26 oz jar Marinara sauce
1 cup part skim Mozzarella cheese, shredded
DIRECTIONS:
Preheat oven to 375 degrees. Combine bread crumbs & parmesan
cheese. Roll chicken in mixture. Spray baking dish with cooking
spray. Place chicken in dish and bake for approximately 30 minutes
or until chicken is done. Pour sauce over chicken and bake 15
minutes. Sprinkle cheese over chicken mixture and bake an
additional 15 minutes.
INGREDIENTS:
1 tablespoon oil
4 boneless chicken breast halves
1 can cream of broccoli soup
1/4 cup milk
2 tsp fresh lemon juice
1/8 tsp pepper
4 thin lemon slices
DIRECTIONS:
Heat oil in a skillet. Saute chicken breasts about 10 minutes,
until browned on both sides. Pour off fat. Combine soup, milk,
lemon juice and pepper. Pour over chicken. Top each chicken
piece with a slice of lemon. Reduce heat to low and cover.
Simmer 5 - 10 minutes until chicken is tender, stirring
occasionally. Serve over your favorite cooked pasta.
INGREDIENTS:
4 boneless chicken breasts
1/4 cup red bell pepper, chopped
1 seedless orange, peeled and chopped
1 small pear, chopped
2 tablespoons fresh cilantro, shopped
2 tablespoons orange juice
1/2 cup honey
1 11-ounce can chipolte chiles in adobo sauce
DIRECTIONS:
Mix first 5 ingredients in a medium bowl and set aside. Finely
chop 1 of the chiles. In another bowl mix the honey, chopped
chile, and 2 1/2 tablespoons of the adobo sauce. (refrigerate
remaining chipolte chiles and sauce for another use) Set aside
1 tablespoon of the honey glaze mixture. Brush half of the
remaining glaze over 1 side of each chicken breast half. Place
in a brioler pan - glaze side up. Broil about 6 inches from heat
for 6 minutes. Flip chicken and brush with other half of the glaze.
Cook another 6 or 7 minutes until juices run clear. Drizzle
the last tablespoon of glaze over chicken. Serve chicken over
steamed rice and top with the relish
DIRECTIONS:
Preheat the broiler. Arrange the fillets on a broiler pan lined
with aluminum foil. Combine the Cajun spice and paprika and dust
heavily on the fillets. Broil close to the flame for 5 to 6
minutes, or until the spices are browned and the fish is firm
and flakes with a fork. Serve with lemon wedges and ground pepper
to taste.
INGREDIENTS:
Vegetable cooking spray
4 halibut filets, 1 1/4 pounds total, cut 1 inch thick
1 small onion, minced
2 scallions, white and 1 inch green chopped
3 large garlic cloves, minced
2 tablespoons minced fresh ginger
1/8 teaspoon crushed red pepper flakes, or to taste
1/4 cup dry white wine
1/8 teaspoon sugar substitute
2 cups raw instant brown rice
1/2 cup 98% fat free, no-salt-added canned chicken broth
or fish stock
DIRECTIONS:
Lightly coat a nonstick covered skillet with cooking spray
and heat until very hot, but not smoking. Add the filets and
brown them, skin side down, for 2 minutes. Add the onion,
scallions, garlic, ginger and pepper flakes. Cook for 1 minute.
Reduce the heat, turn filets, and add the wine, sugar
substitute and broth. Cover the pan and simmer fish for about
10 minutes until cooked through. Use a thin small knife
inserted into the fish to check that it is done. While the fish
is simmering, prepare instant brown rice for 4 according to
package directions. When fish is cooked through, serve over
brown rice. Spoon pan vegetables and some of the sauce over
the filets.
Yield: 4 Servings Per serving: 336 calories (11% calories from fat), 34 g
protein, 4 g total fat (0 saturated fat), 38 g carbohydrates,
3 g dietary fiber, 44 mg cholesterol, 94 mg sodium
INGREDIENTS:
1 cup butter or margarine, melted
3/4 cup lemon juice
3/4 cup Worcestershire sauce
1 tablespoon salt
1 tablespoon coarsely ground pepper
1 teaspoon dried rosemary
1/8 teaspoon ground red pepper
1 tablespoon hot sauce
3 garlic cloves, minced
2 1/2 pounds unpeeled large or jumbo shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced
fresh rosemary sprigs
DIRECTIONS:
Combine first 9 ingredients in a small bowl; set aside.
Rinse shrimp with cold water; drain well. Layer shrimp,
lemon slices, and onion slices in an ungreased 13x9x2-inch
baking dish. Pour butter mixture over shrimp. Bake
uncovered, at 400 for 20 to 25 minutes or until shrimp turn
pink, basting occasionally with pan juices. Garnish with fresh
rosemary sprigs.
INGREDIENTS:
1 large yellow onion; chopped
1 large tart apple; chopped
1/4 plus 1/3 separate cup chicken broth
6 cups toasted fresh bread crumbs
1/2 cup chopped raisins
1/4 cup slivered almonds; toasted
1/4 cup minced parsley
1 teaspoon dried sage leaves
1/4 teaspoon each salt and black pepper
1 goose (7 to 8 pounds), giblets removed
DIRECTIONS:
In a small saucepan, combine the onion, apple, and 1/4 cup
broth. Bring to a boil. Lower heat and simmer for 5 minutes
or until onion and apple are tender. In a large mixing bowl,
combine onion mixture, bread crumbs, currants, almonds, parsley,
sage, salt, and pepper. Toss 1/3 cup broth with bread crumb
mixture. Preheat the oven to 350 degrees. Rinse goose; drain,
and pat dry. Prick the skin on the lower breast, legs, and
around the wings with a skewer. Stuff goose. Then, place goose,
breast-side-up, on a rack in large roasting pan. Insert a
roasting thermometer in its thigh without touching bone. Spoon
remaining stuffing into a lightly greased 1 1/2- quart casserole;
cover and refrigerate. Roast goose for 2 to 2 1/2 hours or until
the thermometer registers 175 degrees, drain fat often. Bake the
covered casserole of stuffing along side the goose during the
last 30 minutes of roasting. Let the goose stand for 15 to 20
minutes. Carve the goose and discard the skin.
INGREDIENTS:
1 9-pound boneless ham
1 pound light brown sugar
2 bottles extra-dey champagne
3 tablespoons honey
1 1/2 teaspoons ground ginger
1 1/2 teaspoons dry mustard
(optional: canned pineapple slices or spiced apples)
DIRECTIONS:
Score ham and place on rack in baking pan. Cover top with
1 cup brown sugar and pour over 1 bottle champagne. Bake
at 325 degrees for 2 hours. Combine remaining bottle
champagne, remaining brown sugar, honey, ginger and mustard
and bring to rolling boil in saucepan. Lower heat and simmer
while basting ham every 15 minutes until done. Garnish with
pineapple slices and spiced apples, if desired.
DIRECTIONS:
Pierce top of roast several times with fork. Place pork on
rack in shallow roasting pan. Roast at 325 degrees for 1 hour
45 minutes, or until meat thermometer inserted into thickest
part reaches 160 degrees. Meanwhile, combine teriyaki baste
and glaze, jelly, sherry, ginger, and cloves. Brush pork with
the mixture every 10 minutes during the last 30 minutes of
cooking time. Remove pork to serving platter and let stand 10
minutes before carving. Meanwhile, pour 1/2 cup water in
roasting pan, stirring to combine with pan drippings; bring to
a boil. Slice roast into serving pieces and serve with pan
drippings.
DIRECTIONS:
Cook noodles according to package directions, omitting salt
and fat. Drain and set aside. Trim fat from pork. Cut pork
into 3/4-inch cubes. Combine pork and 1 tablespoon soy sauce;
stir well, and set aside. Combine remaining soy sauce, juice,
and next 4 ingredients; stir well, and set aside. Coat a large
nonstick skillet with cooking spray, and place over high heat
until hot. Add pork mixture; stir-fry 1-1/2 minutes or until
browned. Remove pork from skillet; set aside. Add bell peppers
to skillet; stir-fry 2 minutes. Return pork to skillet; add
juice mixture. Bring to a boil, and cook 1 minute, stirring
constantly. Add noodles; cook 1 minute or until heated.
INGREDIENTS:
3/4 cup slivered almonds
2 tablespoons butter or margarine
3/4 cup sliced green onions
3/4 cup chopped celery
4 cup cooked brown rice
3/4 cup orange juice; divided
2 tablespoons grated orange peel
1 tablespoon diced crystallized ginger, divided
1/2 ts salt
1 Boneless pork loin roast
-(3-1/2 lbs.), rolled and tied
1 teaspoons dried rosemary, crushed
1/4 teaspons cracked black pepper
16 ounces canned cranberry sauce
1 orange, peeled & sectioned
DIRECTIONS:
Cook almonds in butter in large skillet over medium-high heat
until brown. Add onions and celery; cook until vegetables are
tender crisp. Stir in rice, 1/2 cup orange juice, orange peel,
1 teaspoon ginger, and salt; set aside. Untie roast, and spoon
rice mixture lengthwise between loins. Retie roast securely
with string at 2- to 3-inch intervals; place, fat side down,
on rack in shallow roasting pan. Combine rosemary and pepper;
sprinkle over roast. Insert meat thermometer does not touch
stuffing or fat. Bake at 325 degrees. for 1-1/2 hours. Combine
cranberry sauce, remaining orange juice, remaining ginger, and
orange in small saucepan; stir well. Simmer over medium heat 25
minutes, stirring occasionally. Brush about 1/2 cup cranberry
mixture over pork. Bake an additional 15 minutes or until meat
thermometer registers 170 degrees. Let roast stand 10 minutes.
Remove string and slice roast. Serve with remaining cranberry
sauce.
INGREDIENTS:
3 tablespoons butter
3/4 cup sliced mushrooms
3 tablespoons flour
1 1/2 cups milk
1/2 cup hot chicken or turkey stock
1 small jar (2 ounce) diced pimiento
4 cups diced cooked chicken or turkey
salt
celery salt
DIRECTIONS:
Melt butter over medium-low heat. Saute mushrooms. Add flour;
stir until smooth. Slowly our on milk and stock, stirring
constantly, and thickened and bubbly. Add pimiento, chicken,
salt, and celery salt. Cook until heated through, but not
boiling.
YIELD: 6-8 aervings
Category: Main dishes: Turkey, chicken
INGREDIENTS:
1 pound ground turkey
1/2 cup dry cread crumbs
1/2 cup chopped red bell pepper
1/2 cup thinly sliced green onions
1 teaspoon fresh ginger root, finely chopped
1/2 teaspoon salt
1 can (8 ounce) pineapple slices, reserve juice
1 cup Teriyaki sauce
hamburger buns
DIRECTIONS:
Combine ground turkey, bread crumbs, bell pepper, green
onions, ginger root, salt and 1/4 cup pineapple jiuce;
mix gently. Form meat mixture into four 1/2-inch thick
patties. Grill over medium coals 10-12 minutes or until
meat is no longer pink, turning burgers only once during
cooking. Baste with Teriyaki sauce the last 2 minutes of
grilling. Grill pineapple slices 5 minutes, basting with
Teriyaki sauce. Serve burgers on buns; top with pineapple
slice.
INGREDIENTS:
1 medium package of sturdy tortilla chips
1 1/2 cups chunky Mexican salsa
1/2 cup green or red pepper combination, chopped
1 cup cooked beef or chicken
12 California-style black olives, sliced
1 cup Monterey Jack, shredded
2 cups Cheddar, shredded
1 cup sour cream
DIRECTIONS:
Preheat oven to 325 degrees, and grease a shallow 10"
casserole. Layer casserole with half the chips and salsa.
Top with green pepper and meat, plus half of both cheeses.
Repeat using remaining chips, salsa, and cheeses. Top with
sour cream. Bake for 30 minutes. Let stand for another 10
minutes before serving.
INGREDIENTS:
1 tablespoon butter
1 large Vidalia onion, sliced thinly
1 tablespoon of minced garlic
1/2 head of green cabbage sliced thin
2 cups cubed ham
6-8 small white potatoes cut into quarters
1/2 cup white port wine
1 tablespoon parsley flakes
Salt, pepper, garlic powder - to taste
DIRECTIONS:
Melt 1 tablespoons butter in a large skillet over med-high
heat. Add the onion and cabbage and stir-fry until translucent.
Add potatoes, garlic, and port wine. Add onion, garlic powder,
salt and pepper. Add parsley flakes and ham. Mix well and
cover. Simmer for 20 minutes, or until potatoes are tender.
DIRECTIONS:
Preheat oven to 375 degrees. Place parsnips and potatoes in a
steamer basket over boiling water. Cover saucepan and steam
10-12 minutes or until tender. Drain and return vegetables to
pan. Mash well. Stir in next 5 ingredients. Season with salt
and pepper to taste. Pour mixture into a buttered baking dish.
Bake 20 minutes until mixture is bubbly.
INGREDIENTS:
5 large Potatoes
1 tablespoon Salt
2 tablespoon Butter/margarine
1 dash Milk
Pepper to taste
1 pound Lean ground beef
1 large Tomato, chopped
6 mushrooms, sliced
2 tablespoons Chopped parsley
1 tablespoon Tomato paste
1 teaspoon Worcestershire sauce
1 cup Brown gravy (comes in packets)
1 10-ounce package frozen peas
DIRECTIONS:
Cook potatoes in salted water to cover. Drain, cool and peel.
Mash in large bowl with butter, milk and season to taste with
salt and pepper, set aside. Saute beef until browned, stirring
to keep meat crumbly. Season to taste with salt and pepper.
Add tomatoes, mushrooms, parsley, tomato paste, worcestershire
and gravy. Stir to mix. Add peas and cook about 5 minutes. Turn
mixture into a casserole dish. Spread potatoes evenly over meat.
Bake at 400 degrees 40 minutes until top is crispy brown.
Yield: 6 Servings
Category: Meat, Casseroles, Main Dishes
DIRECTIONS:
In a skillet heat 3 tablespoons of butter; add mushrooms and
saute briefly. Melt 4 tablespoons of butter in a saucepan; add
flour and stir until smooth. Whisk in broth and cook until
thickened and smooth. Add salt and Tabasco to taste. Whisk a
little of the hot sauce into the beaten egg yolk, then pour
the egg yolk mixture into the rest of the sauce. Add sherry,
cream, turkey, and mushrooms. Cook, stirring, just until heated
through. Cook spaghetti according to package directions. In a
buttered casserole, place alternate layers of spaghetti and
sauce. Sprinkle with grated Parmesan. Brown quickly under a
preheated broiler and serve.
INGREDIENTS:
3 lbs Course Ground or Cubed Beef Roast
1 teaspoon vegetable oil
1 cup Onion
5 cloves of Garlic
2 whole Chili Peppers
1 can Chicken Broth
1 can Beef Broth
1 can Tomato Sauce
10 Tbsp Chili Powder
2 Tablespoons ground cumin
1 Tablespoon Hot New Mexico Chili Powder
DIRECTIONS:
Sautee meat, onions and garlic in vegetable oil until browned.
Add the broths and simmer 1 hour. Add tomato sauce, Chili
peppers, chili powders and cumin. Simmer at least 1 more hour.
* have chopped onions, shredded cheese and oyster crackers
on the side for toppings
INGREDIENTS:
4 lbs. Fresh asparagus
1 lb. Butter
2 C. Flour
2 C. Chablis
4 tsp. Lemon Zest
2 C. Half and Half
2 C. Milk
16 oz. Ricotta Cheese
8 whole Eggs
1 box Lasagna Noodles
9 boneless skinless Chicken Breasts, cooked
1 lb. Mozzarella Cheese
1 lb. Parmesan Cheese
DIRECTIONS:
Roast asparagus in a small amount of olive oil in oven at
400 degrees for 15 minutes. Make the white sauce with the
next six ingredients. Mix eggs, and Ricotta cheese together,
and add this to the white sauce. Cook lasagna noodles as
directed on package, and coat the noodles with sauce, and
lay in a 9 by 13 inch casserole that has been coated with
nonstick spray. Chop chicken and asparagus, spread over the
noodles, sprinkle with Parmesan cheese. One layer of noodles
and repeat. Top with noodles, sauce and mozzarella cheese.
Cook at 400 degrees for 30 minutes. Serve after casserole
has sat for 15 minutes. Toping of red sauce and sprinkle
with Parmesan cheese.
MARINARA SAUCE:
1 large onion, chopped fine
1 carrot, grated
1/2 C. Butter
5 ripe Roma Tomatoes, quartered
1/4 C. chopped Fresh Basil Leaves
1 tsp. Salt
1 tsp. Black Pepper
1 to 1 tsp. Sugar
2 C. Chicken Stock
SAUCE DIRECTIONS:
In a quart sauce pan saute onions and carrots in butter.
Stir in tomatoes, basil, salt, pepper, and sugar. Cover and
simmer for 15 minutes. Puree in blender until smooth. Return
to saucepan, and chicken stock and reheat.
DIRECTIONS:
Preheat oven to 375 degrees. Add butter a 2-quart shallow
baking dish. In a 6-quart kettle bring 5 quarts salted water
to a boil for cooking pasta. In a heavy saucepan melt butter
over moderately low heat and stir in flour and paprika. Cook
roux, whisking 3 minutes and whisk in milk and salt. Bring
sauce to a boil, whisking and simmer, whisking occasionally,
3 minutes. Remove pan from heat. Stir pasta into kettle of
boiling water and boil, stirring occasionally, until al dente.
Drain pasta in a colander and in a large bowl stir together
pasta, sauce, Worcestershire sauce and 2 cups Cheddar.
Transfer mixture to prepared dish. Macaroni and cheese may
be prepared up to this point 1 day ahead and chilled, covered
tightly. In a small bowl toss remaining 3/4 cup Cheddar with
bread crumbs and sprinkle over pasta mixture. Bake macaroni
and cheese in middle of oven 25 to 30 minutes, or until golden
and bubbling, and let stand 10 minutes before serving.
INGREDIENTS:
1 1/2 cups uncooked bow-tie pasta
2 teaspoons olive oil
5 ounces assorted mushrooms, sliced
1/4 pound radicchio, coarsely chopped
1 1/2 cups heavy cream
salt and pepper to taste
1/4 cup parmesan cheese
DIRECTIONS:
Preheat oven to 400 degrees. Cook the pasta in boiling salted
water until al dente. Leave the pasta more al dente than usual
because it will soften considerably during baking. Drain and
reserve. Heat the olive oil in a 10-inch skillet over high
heat. Add the mushroom slices and saut, tossing frequently,
until the mushrooms are browned, 2-3 minutes. Combine the
cooked pasta, sauted mushrooms, radicchio, cream, salt and
pepper in a 6-cup gratin dish or shallow casserole. Stir to
combine, then sprinkle the Parmesan over the gratin. Bake for
25-30 minutes, until the cream has thickened and the gratin
is browned on top. Serve immediately.
INGREDIENTS:
2 tb Chopped onion
2 Garlic cloves, minced
1 ts Olive oil
1 cup portabello or shitake mushrooms sliced
1 cup Canned italian tomatoes, (reserve liquid), chopped
5 sm Black olives, sliced in half
1/8 ts Crushed red pepper
2 cups Cooked penne or ziti pasta
2 ts Grated parmesan cheese
Fresh basil leaves
DIRECTIONS:
In a 3 quart microwavable casserole, combine onion, garlic
and oil and stir to coat. Microwave on high (100%) for 1
minute. Add mushrooms and tomatoes with reserved liquid
and stir to com- bine. Cover and microwave on high for 7
minutes, stirring once every 3 minutes. Add olives and
pepper and stir thoroughly. To serve, in serving bowl
arrange pasta; top with mushroom-tomato mixture and toss
to combine. Sprinkle with cheese and garnish with basil.
INGREDIENTS:
2 tablespoons Olive oil
1 pound Sweet Italian sausage, crumbled
1/2 teaspoon Dried red pepper flakes
1/2 cup Diced onions
3 cloves Garlic, minced
1 can Italian plum tomatoes, Drained and coarsely chopped
1 1/2 cup Whipping cream
1/2 teaspoons Salt
12 ounce Bow tie pasta
3 tablespoons Minced fresh parsley
Freshly grated Parmesan Cheese
Fresh parsley
DIRECTIONS:
Heat oil in heavy large skillet over medium heat. Add sausage
and pepper flakes. Cook until sausage is no longer pink,
stirring frequently, about 7 minutes. Add onion and garlic to
skillet and cook until onion is tender and sausage is light
brown, stirring occasionally, about 7 minutes. Add tomatoes,
cream and salt. Simmer until mixture thickens slightly, about
4 minutes. Cook pasta in large pot of boiling salted water
until just tender but still firm to bite, stirring occasionally
to prevent sticking. Drain. Serve on a plate or flat bowl with
cream mixture. Top with fresh grated parmesan and parelsy.
INGREDIENTS:
9 uncooked Lasagna noodles
1 medium eggplant
Olive oil flavored cooking spray
2 tsp. basil
2 tbsp. grated parmesan cheese
1 26-oz. jar marinara sauce
1/2 tsp. Italian seasoning
1 15-oz. container ricotta cheese
8 oz. shredded mozzarella cheese
1/4 cup chopped fresh basil for garnish
DIRECTIONS:
Cook lasagna according to package directions. Drain lasagna &
rinse with cold water. Meanwhile, preheat broiler. Trim ends
and peel eggplant; cut crosswise into 12 1/4- inch slices. Place
on foil-lined baking sheet; coat well with cooking spray. Broil
4 to 5 inches from heat source 5 minutes or until browned. Turn;
coat well with cooking spray. Broil 3 minutes. Remove from broiler;
sprinkle with basil and Parmesan cheese. Return to broiler; broil
1 minute or until cheese is golden brown. Remove pan from broiler;
let stand 5 minutes. Preheat oven to 375 degrees. Combine marinara
sauce and Italian seasoning. Spread 1/3 of the sauce each in bottom
of a 9x13 baking dish. Layer 3 noodles over sauce; top with half
of ricotta cheese. Place eggplant slices over cheese. Repeat
layering with 3 more noodles, 1/3 of the sauce, remaining ricotta
cheese, last 3 lasagna pieces and remaining sauce. Bake for 40
minutes or until hot. Remove foil; sprinkle with 1 cup mozzarella
cheese. Return to oven and bake 5 minutes or until cheese is melted.
Let stand 5 minutes; cut in squares. Sprinkle with fresh basil.
INGREDIENTS:
1 garlic clove
1 cup fresh basil leaves
1/2 cup light ricotta cheese
1/2 cup plain nonfat yogurt
1/2 cup (2 ounces) crumbled blue cheese
2 teaspoons sherry vinegar
1/4 teaspoon pepper
2 tablespoon pine nuts
1 (9-ounce) package fresh fettuccine
Fresh basil leaves (optional)
DIRECTIONS:
Place the garlic in a food processor, and pulse 2 to 3
times. Add basil and the next 5 ingredients (through the
pepper); process until smooth. Stir in pine nuts. Cook
pasta according to package directions, omitting salt and
fat; drain. Combine pasta and sauce in a large bowl; toss
well. Garnish with fresh basil, if desired.
INGREDIENTS:
3 pounds thin asparagus, trimmed and cut on the diagonal into 1 1/2 -inch
lengths
1 1/2 pounds leeks, white and tender green, halved lengthwise and sliced
crosswise 1 1/2 inches thick
12 scallions, cut into 1 1/2 -inch lengths
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
Salt and freshly ground pepper
2 cups heavy cream
1/4 cup chopped dill
2 pounds dried fettuccine
3/4 pound smoked ham, cut into 2-by-1/4-inch strips
Freshly grated Parmesan cheese
DIRECTIONS:
Preheat the oven to 450°. In a large roasting pan, combine the asparagus,
leeks, scallions, olive oil and half of the lemon juice; season with salt and
pepper. Roast the vegetables, tossing once or twice, for 20 minutes, or until
tender.
In a small saucepan, combine the cream and dill; season with salt and
pepper. Bring to a boil, then remove from the heat, cover and keep warm.
Cook the pasta in a stockpot of boiling salted water until al dente. Drain
well, reserving 1 cup of the cooking water. Return the pasta to the pot. Add
the vegetables, ham, cream and the remaining 1 1/2 tablespoons of lemon juice
and toss over low heat; add some of the cooking water if the pasta seems dry.
Season with salt and pepper, transfer to a platter and serve. Pass the
Parmesan separately.
Yield: 12 Servings
Category: Pasta WINE RECOMMENDATION: A rich Chardonnay
INGREDIENTS:
1 large onion; minced
1 pound mushrooms, sliced
1/2 cup butter or margarine
1/2 cup flour
4 cups milk
1 1/2 ups parmesan cheese, grated
salt and pepper to taste
12 manicotti shells
1 pound deli-style ricotta
4 ounces mozzarella cheese, diced
1/2 cup romano cheese, grated
1/4 cup walnuts, finely chopped
1/4 cup parsley, chopped
3 eggs
1 dash nutmeg
DIRECTIONS:
Saute onion and mushrooms in butter 5 minutes; stir in
flour. Gradually stir in milk; stir over low heat until
sauce bubbles and thickens. Stir in 1 cup Parmesan cheese
and salt and pepper to taste; set aside. Cook manicotti
shells according to package directions; drain and cover with
cold water. Mix together ricotta, mozzarella, Romano and
remaining Parmesan cheese; add walnuts, parsley and eggs.
Season to taste with salt, pepper and nutmeg. Drain manicotti
shells; stuff with cheese mixture. Place shells side by side
in a greased shallow baking pan; spoon sauce over all. Bake
in preheated 400 degree oven 20 to 25 minutes, or until
bubbly and golden.
INGREDIENTS:
8 ounces uncooked lasagna noodles
1 tablespoon olive oil
1 (10 ounce) package frozen chopped spinach, thawed and dried
2 tablespoons minced green onion
1 (15 ounce) container ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 egg
1 (21 ounce) jar Alfredo sauce
1 cup shredded mozzarella cheese
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add
lasagna and cook for 8 to 10 minutes or until al dente. Rinse
in cold water and drain well. Meanwhile, in a large sauce pan
over medium heat add oil and cook broccoli or spinach and green
onions until tender, stirring frequently. Remove pan from heat
and stir in ricotta cheese, Parmesan cheese, salt and egg.
Preheat oven to 375 degrees. Place noodles in a single layer
on a sheet of waxed paper. Evenly spread some of the cheese
mixture on each noodle. Roll up each noodle from the short end,
jelly-roll style. In a 8x12 inch baking dish, spoon about 3/4
of the Alfredo sauce on the bottom and spread evenly. Arrange
the rolled noodles, seam side down, in the dish. Top with
mozzarella cheese and remaining sauce. Cover loosely with foil
and bake in preheated oven for 30 minutes or until hot and
bubbly and the cheese is melted. Serve.
INGREDIENTS:
1 pound fresh asparagus
3 fresh basil leaves (or dash of dry)
1/4 cup grated parmesan cheese
1/4 cup chopped pecans or walnuts
1 small clove raw garlic
1/4 tsp. salt
3 tbsp. olive oil
8 ounces Linguini
DIRECTIONS:
Cook spaghetti al dente and drain. Add one tbsp. olive oil to
hot drained Linguini. Place remaining oil and asparagus and
all other ingredients in blender. Blend smooth and serve over
linguini.
INGREDIENTS:
8 oz. Penne, Mostaccioli or other medium pasta shape, uncooked
8 oz. Spinach Penne, Mostaccioli or other medium pasta shape,
uncooked 2 tbsp. margarine
6 oz. uncooked boneless chicken breast, sliced into thin strips
12 shrimp (21 to 25), peeled and deveined
4 oz. thinly sliced andouille sausage
1 tbsp. garlic, chopped
1/4 cup chopped scallions
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
1/2 cup chopped onion
1/2 cup chopped tomatoes
1/2 tsp. freshly ground pepper
1/4 tsp. cayenne pepper
1/4 tsp. thyme leaves
1/4 tsp. oregano leaves
1/2 tsp. paprika
1 tbsp. tomato paste
1 cup chicken broth, skimmed of fat
2 tbsp chopped parsley
DIRECTIONS:
Cook pasta according to package directions; drain. Melt 2
tablespoons margarine in a large sauté pan over medium-high
heat and add chicken and shrimp. When chicken and shrimp
are partially cooked, add sausage, garlic, chopped vegetables,
salt, black and cayenne peppers, thyme, oregano and paprika.
Cook for several minutes until vegetables are partially cooked.
Add tomato paste and stock. Bring to a boil and reduce until
sauce is fairly thick. Remove the parsley and the two cooked
pastas and mix thoroughly or pour sauce directly over the hot
pasta.
INGREDIENTS:
1 tablespoon olive oil
1 small onion, chopped
1 large garlic clove, minced
1/2 green bell pepper, cubed
1 pound eggplant, peeled, cubed
2 pounds tomatoes, cubed
1/2 cup dry red wine
2 tablespoons fresh basil, (or 1 teaspoon dry)
2 tablespoons fresh oregano, (or 1 teaspoon dry)
salt and pepper to taste 12 ounces spaghetti, cooked
DIRECTIONS:
In a large saucepan, heat olive oil over medium heat. Add
onion and garlic; cook until onion is soft. Stir in bell
pepper, eggplant, tomatoes, wine, basil, and oregano. Season
with salt and pepper, if desired. Reduce heat, cover and simmer
30 minutes. Serve sauce over noodles.
Yield: 6 Servings
Category: Pasta, Main Dishes, Vegetarian
INGREDIENTS:
2 medium onion -- coarsely chopped
5 chili peppers
28 ounces plum tomatoes -- Italian style
15 ounces chili -- either beef or turkey
8 ounces linguini -- or spaghetti
DIRECTIONS:
Place onions and chilis into heavy skillet or roasting
pan. Cover and cook over high heat until onions are browned
and chile skins are charred on all sides (8-10 minutes).
Remove chiles; peel and discard skin and seeds; chop chiles,
and return to pan. Stir in tomatoes and chili.. Cook over
medium heat, stirring occasionally, 15 to 20 minutes.
Meanwhile, cook pasta according to package directions.
Serve sauce over pasta.
INGREDIENTS:
1 pound penne pasta
3/4 cup olive oil
1 1/2 pounds medium-large shrimp, grilled, peeled and deveined
1 pound ripe plum tomatoes, peeled, diced and seeded
1/2 pound mozarella cheese, cubed
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 cloves minced garlic
Salt to taste pepper to taste
DIRECTIONS:
Cook penne in rapidly boiling, salted water as directed on
package until al dente. When cooked, remove from heat and
drain well. Place penne in a bowl and stir in oil. Coat well.
Stir in remaining ingredients. Allow to sit for 15 minutes
and then serve immediately.
Yield: 8 Servings
Category: Pasta, Seafood, Main Dishes
INGREDIENTS:
1 pound rigatoni pasta
2 tablespoons olive oil
1 clove garlic, minced
1 pound sweet Italian sausage, casings removed
12 ounces frozen green peas
1 1/2 cups heavy cream
4 tablespoons butter
2 tablespoons grated parmesan cheese
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add
pasta and cook for 8 to 10 minutes or until al dente; drain.
In a skillet heat oil and saute garlic over medium heat.
Brown sausage in skillet. Once brown add frozen peas and
simmer for 5 minutes. Slowly add heavy cream and butter to
skillet; bring to a slight boil. Add more cream if necessary.
Cook for 5 minutes. Toss with cooked pasta and top with
Parmesan cheese.
DIRECTIONS:
In large bowl, combine ricotta, spinach, 1 cup mozzarella,
1/4 cup Parmesan, egg, parsley, onion powder, pepper,
and garlic powder. Combine spaghetti sauce and water;
spread 1 cup sauce in an ungreased 9x13 baking dish.
Stuff uncooked manicotti with spinach mixture; arrange
over sauce. Pour remaining sauce over manicotti.
Sprinkle with remaining mozzarella and Parmesan. Cover
and refrigerate overnight. Remove from the refrigerator
30 minutes before baking. Bake, uncovered at 350
degrees for 40-50 minutes or until heated through.
INGREDIENTS:
24 jumbo macaroni shells, uncooked (can actually make 30 with this recipe)
Vegetable cooking spray
1 small onion, diced
2 (14 1/2 oz) cans of whole tomatoes, undrained and chopped (can use 2 cans
of diced tomatoes)
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
2 teaspoons brown sugar
1 teaspoon dried oregano (can add a little more)
1/2 teaspoon salt
1/4 teaspoon pepper (can use a little more)
2 (10 oz) packages frozen chopped spinach, thawed
2 cups 1% low fat cottage cheese
1 cup (4 oz) shredded part skim mozzarella cheese
1/2 cup freshley rated Parmesan cheese
DIRECTIONS:
Cook shells according to package directions, omitting salt and fat (It took
shells about 13 min - aldente). Coat a large nonstick skillet with cooking
spray; place over medium-high heat heat until hot. Add onion, and cook,
stirring constantly, until tender. Stir in tomato and next 6 ingredients;
bring to a boil. Cover, reduce heat, and simmer fro 20 min, stirring
occasionally.
Drain spinach, pressing between layers of paper towels to remove excess
moisture. Combine spinach, cottage cheese, mozzarella cheese, and 1/4 teaspoon
pepper; stuff each shell with 2 tablespoons spinach mixture.
Spread 2 cups tomato mixture in a 13 -x 9- x 2 inch baking dish coated with
cooking spray. Arrange shells in dish; top with remaining tomato mixture.
Cober and bake at 350 degrees for 35 minutes or until heated. Sprinkle each
serving with 1 tablespoon Parmesan Cheese. Enjoy!!
INGREDIENTS:
12 round Kaiser rolls (spring for the good stuff)
1 pound deli ham lunchmeat
1 pound hard salami lunchmeat
1 pound turkey breast lunchmeat
1 pound sliced mozzarella cheese
1/2 yellow onion, thinly sliced
1/4 cup Italian Dressing
Oregano (or Italian seasoning)
12 sheets aluminum
DIRECTIONS:
Preheat oven to 350 degrees. Slice Kaiser rolls and lightly
brush 1 teaspoon of dressing over each side. Divide the meat
among 12 rolls and stack on bottom half of each roll using at
least a few slices of salami per roll. Add a few onions on top
of the meat, then 2 slices of cheese per roll. Sprinkle lightly
with oregano or seasoning and add top of roll. Wrap each in
aluminum foil making 12 flying-saucer looking wraps and pop in
oven for 15 minutes. Serve warm right out of the foil.
INGREDIENTS:
3 tablespoons orange juice
2 teaspoons vegetable oil
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 large sweet potatoes, peeled and cut into 1/8-inch strips
(about 1-1/2 pounds)
Cooking spray
DIRECTIONS:
Preheat oven to 400 degrees. Combine first 5 ingredients in a
small saucepan; bring to a boil. Reduce heat; simmer 2 minutes
or until slightly thick. Remove from heat; let cool. Combine
juice mixture and potatoes in a large bowl; toss well. Remove
potatoes from bowl; discard juice mixture. Arrange potato strips
in a single layer on a baking sheet coated with cooking spray.
Bake at 400 degrees for 30 minutes or until edges are crisp.
INGREDIENTS:
8 baking potatoes (about 1/2 pound each), scrubbed, patted
dry, and rubbed with olive oil
olive oil
sweet paprika
sea or kosher salt
sour cream, if desired
DIRECTIONS:
Prick the potatoes a few times with a fork and bake them in
a preheated 425 degrees for 1 hour. Let cool, halve lengthwise,
and scoop them out, leaving a 1/4-inch shell and reserving the
potato pulp for another use. Cut each shell lengthwise into 6
strips and arrange the strips on a baking sheet. Brush the
strips with the oil, sprinkle with paprika, salt, and pepper
to taste, and bake in preheated 425 degree oven for 20 to 25
minutes, or until they are crisp and golden brown. Serve the
potato skins with the sour cream
INGREDIENTS:
1 pound fresh green beans, trimmed
1 cup chicken broth
3 tablespoons butter
2 garlic cloves, minced
1 medium red bell pepper, diced
1/8 teaspoon pepper
1/4 cup chopped parsley
DIRECTIONS:
In a large skillet, bring the green beans and chicken broth
to a boil over high heat. Cook for 6 to 8 minutes, or until
the beans are crisp-tender and no liquid remains. Remove the
beans from the skillet and set aside. Melt the butter in the
skillet over high heat; add the garlic and saute for 2 to 3
minutes, or until tender. Return the green beans to the skillet,
stir in the red pepper and parsley, and cook for 2 to 3 minutes,
or until heated through. Serve immediately.
INGREDIENTS:
1 teaspoon salt
1 medium eggplant, cut in 1" cubes
2 to 3 medium zucchini, halved & sliced 1/2 inch
1 large onion, sliced thinly
12 ounces fresh mushrooms, sliced
1 tablespoon olive oil
4 plum tomatoes, sliced 1/4 inch thick
1 1/2 cups mozzarella cheese, shredded
2 cups tomato sauce
1 teaspoon oregano
salt and pepper, to taste
DIRECTIONS:
Toss eggplant and zucchini with the 1 teaspoon of salt.
Place in a large colander over a bowl to drain for about
1 hour. Drain and squeeze excess moisture out. In a
large skillet over medium heat, saute onion, eggplant,
zucchini, and mushrooms until slightly tender. In the
crockpot, layer 1/3 of the vegetables (including sliced
tomatoes), 1/3 of the the tomato sauce. and 1/3 of the
cheese. Sprinkle with oregano, salt and pepper. Repeat
layering 2 more times. Cover and cook on low 6 to 8 hours.
INGREDIENTS:
1 1/2 pounds (4 to 5 medium) potatoes, peeled & diced
1/2 teaspoon salt
3 tablespoons butter or margarine
2 tablespoons flour
salt and pepper
2 cups milk
2 hard-boiled eggs, peeled & sliced
2 tablespoons chopped onion
3 tablespoons dried bread crumbs
DIRECTIONS:
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. Melt 2 tablespoons butter in medium
saucepan. Add flour, salt, and pepper; cook until bubbly.
Add milk; stir well. Cook, stirring constantly, until
thickened. Combine potatoes, hard-boiled eggs, onion,
salt, and pepper in lightly greased 1 1/2 quart casserole.
Add white sauce; blend lightly with spatula. Melt remaining
1 tablespoon butter. Add bread crumbs; mix well. Sprinkle
buttered crumbs over casserole. Bake at 350 degrees for
30 minutes. Serve hot
Yield: 4 servings
Category: Vegetables, Potatoes, Side Dishes
INGREDIENTS:
2 teaspoons olive oil
1 1/4 pounds fresh sugar snap peas
(or two (10-ounce) packages thawed frozen sugar snap peas)
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/3 cup coarsely chopped fresh basil
1/2 teaspoon grated lemon zest
1/2 lemon, cut in wedges
DIRECTIONS:
Heat the oil in a large nonstick skillet over medium heat. Add the
peas; season with salt and pepper. Stir-fry until the peas are
crisp-tender, 3 minutes for fresh or 2 minutes for thawed frozen
sugar snaps. Add the basil and lemon zest; stir-fry until the basil
is wilted and fragrant. Serve immediately with lemon wedges
Category: Vegetables
TIPS FOR THOSE SUGAR SNAP PEAS:
Select bright green, flat, tender pods. Avoid pods with decay.
If peas are developed, use as for green peas. How much to buy?
A pound of snap peas equals about 15 pods or 1 cup. Store
sugar snap peas in vegetable crisper up to 1-3 days.
Sugar snap peas have strings that must be removed before eating.
To do this, pinch the very tip of the pea, getting hold of the
string. Pull the string up the straightest side toward the stem
end; pinch off the stem end and continue pulling the string until
there is no more. Eat them whole or eat pods and peas separately.
Uncooked Sugar Snap Peas make scrumptious additions to any dish.
Just snap them like green beans, or slice them lengthwise or in
chunks for salads. Use whole as dippers or fill the crisp pods
as you would fill celery sticks.
Sugar Snap Peas require very little cooking (just 2 minutes at a
simmer is enough) whether in the fresh or frozen state. If
overcooked the pods soften and the flavor is destroyed.
INGREDIENTS:
1 3/4 cup carrots, peeled and diagonally sliced
8 ounce can pineapple tidbits in Juice, undrained
2 teaspoons cornstarch
1/4 teaspoon ground ginger
DIRECTIONS:
Place carrots in a saucepan. Add water to cover; bring to a
boil. Cover, reduce heat, and simmer 12 minutes or until
crisp-tender; drain. Combine pineapple, cornstarch, and
ginger in a medium saucepan; bring to a boil. Reduce heat
to low, and cook, stirring constantly, until thickened. Add
carrots, and cook 1 minute or until thoroughly heated,
stirring occasionally.
INGREDIENTS:
3/4 pound boneless chicken breast halves cut to 1/2 inch strips
16 whole fresh mushrooms
1 large red bell pepper cut into pieces
1 small zucchini cut into pieces
1/2 cup honey-Dijon salad dressing
DIRECTIONS:
Place chicken strips, mushrooms, bell pepper and zucchini in
large nonmetal dish or resealable plastic bag. Add salad
dressing; stir to coat. Cover dish or seal bag; refrigerate
at least 2 hours to marinate, turning once. Heat grill.
Alternately thread chicken strips, mushrooms, bell pepper
and zucchini on eight 12 to 14-inch metal skewers, allowing
1/4-inch space between pieces for even cooking; reserve
marinade. When ready to grill, place kabobs on gas grill over
medium heat or on charcoal grill 4 to 6 inches from medium
coals. Cook 10 to 15 minutes or until chicken is no longer
pink and vegetables are crisp-tender, turning once and brushing
with reserved marinade. Discard any remaining marinade.
INGREDIENTS:
2-1/4 cups acorn squash, pared, seeded and cut into chunks
1 turnip, pared and cut into chunks
1 cup julienned carrots
1 small onion, halved and quartered
1/4 cup honey
2 Tbsp. margarine, melted
1 tsp. grated orange peel
1/4 tsp. ground nutmeg
DIRECTIONS:
Steam squash, turnip, carrot and onion over water in covered
skillet about 5 minutes or until tender. Drain. Combine honey,
margarine, orange peel and nutmeg. Drizzle over vegetables.
Toss & serve.
DIRECTIONS:
Split zucchini lengthwise, scoop out seeds. Saute ground
beef, onion, garlic, dill, and parsley in olive oil. Remove
from heat. Add cooked rice, beaten egg, 1/4 c bread crumbs
and mix well. Fill zucchini with mixture and place in a
baking dish. Cover with spaghetti sauce, sprinkle cheese and
remaining bread crumbs on top. Cover and bake at 350 for
approx 45 minutes, until zucchini is tender but firm.
Yield: 8 Servings
Category: Vegetables, Side Dishes
INGREDIENTS:
2 tablespoons vegetable oil
1 cup uncooked regular long grain rice
1 medium onion, chopped (1 cup)
2 1/2 cups water
1 1/2 teaspoons salt
3/4 teaspoons chili powder
1/8 teaspoon garlic powder
1 small green pepper , chopped (1/2 cup)
1 8-ounce can tomato sauce (not pasta sauce)
DIRECTIONS:
Heat oil in 10-inch skillet over medium heat. Cook rice and
onion in oil about 5 minutes, stirring frequently, until
rice is golden browna dn onion is tender. Stir in remiaining
ingredients. Heat to boiling; reduce heat to low. Cover and
simmer about 30 minutes, stirring occasionally, until rice
is tender.
INGREDIENTS:
1 cup no-fat/low-fat vanilla yogurt
1/4 cup honey - any kind will do
1 to 2 tablespoons skim milk (as needed to thin out dressing)
cinnamon and nutmeg to taste
4 cups of Berries -Strawberries, blueberries, raspberries, etc.
fresh peppermint leaves, whole or finely cut
DIRECTIONS:
Wash, stem and sort berries. In a small bowl combine yogurt
and honey and whisk together. Add cinnamon and nutmeg
and whisk until well incorporated. Add milk until you reach
your desired consistency. Place berries in serving bowls and
drizzle the yogurt dressing over the top. Garnish with mint and
serve immediately.
INGREDIENTS:
1 head cabage
1/2 green onions; bunch, chopped
2 packages Ramen Noodles; uncooked and broken into pieces
(discard seasonings)
2 tablespoons sunflower seeds
1 cup sliced almonds
1/4 cup margarine
1/2 cup sugar
3/4 cup oil
1/4 cup red wine vinegar
1 tablespoon soy sauce
DIRECTIONS:
Chop cabbage in medium pieces, add chopped green onions. Brown
noodles, sunflower seeds, almonds in margarine (set aside to cool).
Boil sugar, oil, vinegar, and soy sauce, cool completely. Toss
everything together just before serving. (Doesn't keep well
overnight because of the consistency)
INGREDIENTS:
1 pkg. (8-serving size) cherry JELL-O Brand Gelatin
2 cups boiling reduced calorie cranberry juice cocktail
1-1/2 cups cold club soda
1/4 cup creme de cassis liqueur (optional)
1 tsp. lemon juice
1 cup blueberries
1 cup raspberries
1 cup sliced strawberries
DIRECTIONS:
Dissolve gelatin completely in cranberry juice. Stir in club
soda, liqueur and lemon juice. Refrigerate until slightly
thickened. Stir in 2 cups of the berries. Spoon into 6-cup
mold which has been sprayed with no stick cooking spray or a
bowl. Refrigerate 4 hours or until firm. Unmold and garnish
with remaining 1 cup berries.
INGREDIENTS:
7 ounces of small pasta shells, uncooked
1 cup cherry tomatoes, sliced in half
1 cup ripe olives, sliced in half
1 block (6 ounces) of mozzarella cheese, cut into thin strips
4 ounces of salami, cut into thin strips
1/2 cup bell pepper, chopped
4 green onions, chopped
1/3 cup vegetable oil
3 tablespoons cider or red wine vinegar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon garlic powder
DIRECTIONS:
Cook pasta shells according to package directions. Drain
and rinse in cold water. Place in a large bowl and add
tomatoes, olives, mozzarella cheese, salami, bell pepper
and onions. Combine vegetable oil, cider or red wine vinegar,
salt, basil, oregano and garlic powder in a small bowl, mix
well. Pour over salad and toss to coat. Refrigerate for 1
hour.
INGREDIENTS:
1/4 pound asparagus spears
1/4 pound snow peas or green peas
2 small carrots, sliced
3 cups cooked long-grain rice
1 medium ripe tomato or 2 plum tomatoes, finely chopped
1/4 cup minced parsley
1/2- 3/4 pounds crabmeat
Fresh chives, parsley and basil for garnish
(What kind of crabmeat?)
Lump are the largest pieces of meat from the body, adjacent
to the backfin. The most expensive form of crabmeat.
(also comes in cans)
Backfin is the white body meat including lump and large flakes.
Used for crab cakes and crab imperial.
Special are flakes of white body meat other than lump. Good
for crab cakes, soups, casseroles and dips.
Claw meat is brownish meat from the claws. Best for soups and
dips, its the least expensive type of crab meat.
DIRECTIONS:
In a small bowl, combine the dressing ingredients, whisk to
mix and taste for seasoning; set aside. Bring a small pan of
water to a boil. Trim the asparagus spears and cut them into
2-inch lengths. Trim the snow peas. When the water boils, add
the asparagus, return the water to a boil and cook for about
1 minute. Scoop out the asparagus with a slotted spoon and
submerge in a bowl of ice water. Repeat with the peas and
carrots, cooking each until just tender but still crunchy,
about 30 seconds for peas, 1 1/2 minutes for carrots. Drain
the cooled vegetables well and put them in a large bowl with
the rice, tomato, parsley and crab. Pour the dressing over
and stir gently to mix. Transfer to individual plates and
garnish with herb sprigs.
INGREDIENTS:
8 ounces refrigerated or frozen cheese tortellini
3 cups broccoli or cauliflower florets
8 ounces pineapple chunks
2 tablespoons balsamic or red wine vinegar
1 tablespoon oil
4 ounces fresh link turkey sausage cooked, drained and sliced
1 bell pepper cut into 1-inch pieces
DIRECTIONS:
Prepare tortellini according to package directions, adding
broccoli during last 2 minutes of cooking. Drain pineapple;
reserve 1/4 cup juice. In large bowl, combine reserved juice,
vinegar and oil. Drain tortellini and vegetables. Add
tortellini, vegetables, sausage, bell pepper and pineapple
to dressing; toss well to coat evenly. Serve at room
temperature or chilled. Toss before serving. Garnish with
fresh herbs, if desired.
INGREDIENTS:
2-1/2 Cups tri-colored rotini pasta cooked and drained
2 Cups cooked turkey, cubed
1/2 Cup scallions thinly sliced
1/4 Cup celery, chopped
1/4 Cup fresh parsley, chopped
1/2 Teaspoon dried tarragon
1 Tablespoon olive oil
2 Tablespoons tarragon vinegar
1 Tablespoon fresh lemon juice
2 Tablespoons mayonnaise
DIRECTIONS:
In a large bowl, combine pasta, turkey cubes, scallions, celery,
parsley, and tarragon. In a small bowl, mix together the oil,
vinegar, lemon juice, and mayonnaise. Add to turkey mixture. Mix
well, coating all surfaces. Cover and refrigerate for 1 to 2 hours
or until chilled throughout.
INGREDIENTS:
1/4 cup Mayonnaise
1/4 cup plain yogurt
2 teaspoons Sugar
2 teaspoons Lemon juice
2 Apples
2 large Celery stalks
1/2 cup chopped walnuts
DIRECTIONS:
In small salad bowl, combine mayonnaise, yogurt and lemon
juice, to taste. Core apples, cut into bite size pieces, dice
celery. Add both to salad bowl, fold in nuts. Chill up to two
hours. Toss before serving.
* variations: bananas & pecans or in the summer peaches and
peanuts. You can also add 1 cup of shredded cooked chicken.
INGREDIENTS:
1 cup fresh mushrooms, sliced
1 cup cooked shrimp
3/4 teaspoon tarragon leaves, crushed
1 teaspoon garlic powder
1/5 cup Italian or herb dressing
1 head loose leaf lettuce
3 ripe avocados
1 backet cherry tomatoes
DIRECTIONS:
Combine mushrooms, shrimp, tarragon, garlic and dressing.
Chill for 1 hour. Arrange lettuce leaves on individual salad
plates. Peel, halve and pit avocados. Place a half-avocado
on each plate, and fill with salad mixture. Garnish with
cherry tomatoes.
INGREDIENTS:
1 medium red onion, sliced into thin rings rice vinegar
3 heads Belgian endive
1 small head each red leaf lettuce and curly endive
3 ounces smoked ham, cut into thin sticks
1 small Granny Smith apple, cored and thinly sliced
1 glove garlic
2 whole scallions
1 generous tablespoon Dijon mustard
extra-virgin olive oil to taste
1 large pomegranate, seeded
DIRECTIONS:
Cover onion with rice vinegar. Soak 20 minutes. Wash, dry,
and tear all but Belgian endive leaves into bite-sized pieces.
Arrange greens on a large platter, with endive leaves here and there.
Scatter with apple and ham. Drain vinegar into a blender, adding the
garlic, scallions, and mustard. With blender running, add oil to taste.
Season with salt and freshly ground black pepper. Tuck onions into greens.
Just before serving, drizzle dressing over the salad and finish with
pomegranate.
INGREDIENTS:
3 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 package active dry yeast
1 cup water
1 tablespoon margarine
1 tablespoon water
1 egg yolk; beaten
Coarse salt for topping
DIRECTIONS:
Mix 1 cup flour, sugar, salt and undissolved yeast. Heat
1 cup water and margarine to 120 to 130 degrees. Gradually
add to dry ingredients; beat 2 minutes at medium speed of
mixer. Add 1/2 cup flour. Beat at high speed 2 minutes.
Stir in enough additional flour to make a soft dough. On
floured board, knead 5 minutes. Set in greased bowl; turn
to grease top. Cover and let rise in warm, draft-free
place 40 minutes. Divide dough into 12 equal pieces. Roll
each into a 20-inch rope. Shape into pretzels or other
shapes. Place on greased baking sheets. Cover; let rest
5 minutes. Mix egg yolk and 1 tablespoon water; brush on
pretzels. Sprinkle with coarse salt. Bake at 375 degrees
15 minutes or until done. Cool on racks.
INGREDIENTS:
6 med Carrots; sliced
1 med Onion; chopped
1 Ham bone; cracked
1 1/2 quart Water
1 cup dried Split peas
1 teaspoon Salt
1/8 teaspoon Pepper
2 Egg yolks; slightly beaten
1 tablespoon Sugar
1 cup Milk
DIRECTIONS:
This recipe uses a 5 qt. crockpot. For a smaller pot, halve
the recipe but use the same slow cooking times. Combine
veggies, ham bone, water and seasonings in slow cooker. Cover
and cook on HIGH for 4 hrs., then on LOW for 3 4 hrs. OR on
LOW for 9 10 hrs. Remove ham bone. Prepare and add egg yolks
by vigorously stirring some hot soup into the slightly beaten
yolks with the sugar added. Blend into the soup and cook on
HIGH until thoroughly heated (about 20 min.) Serve with hot
crusty bread or croutons.
INGREDIENTS:
2 plum tomatoes, quartered
1 large cucumber, peeled and halved
1 onion, peeled and halved
1 cup green bell pepper, diced
1 4-ounce jar diced pimento peppers, drained
2 12-fluid ounce cans tomato juice
1/3 cup olive oil
1/3 cup red wine vinegar
1/4 teaspoon Tabasco or other hot pepper sauce
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
2 cloves garlic, minced
1/2 cup croutons
1/4 cup chopped fresh chives
DIRECTIONS:
In a blender combine one tomato, half the cucumber, half the
onion, a green bell pepper quarter, the pimento and 1/2 cup
tomato juice. Blend at high speed, covered, for 30 seconds
to puree the vegetables. In a large bowl mix the pureed
vegetables with remaining tomato juice, 1/4 cup olive oil,
vinegar, Tabasco, salt and ground black pepper. Cover mixture
and refrigerate until it is well chilled (about 2 hours).
At the same time, refrigerate 6 serving bowls. Meanwhile
saute the croutons in oil and add the garlic. Chop (separately)
the remaining tomato, cucumber, onion and green bell pepper.
Place the croutons and each of these chopped vegetables in
separate bowls to serve as accompaniments. Serve soup in
chilled bowls. Just before serving time, sprinkle with chopped
chives for garnish.
INGREDIENTS:
1 chicken (3 to 3 1/2 pounds), cut into 8 pieces
6 cups of water
5 carrots, cut into 2-inch pieces
3 celery ribs, cut into 2-inch pieces
2 onions, peeled and each cut into 8 wedges
8 springs of flat-leaf parsley
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 cups medium egg noodles
DIRECTIONS:
In a Dutch oven, bring chicken and water to a boil over high
heat. Add carrots, celery, onions, parsley sprigs, bay leaves,
salt, and black pepper. Return the mixture to a boil. Reduce
heat to low, cover, and simmer 1 hour, or until the chicken
is no longer pink inside and the vegetables are tender. Remove
and discard the bay leaves and parsley sprigs. Remove the
chicken from the soup. Skim the fat from the top of the soup
with a large spoon. Remove and discard the chicken skin. Remove
the meat from the bones. Cut the chicken meat into 1-inch
pieces and return the soup. Add noodles and return the soup
to a boil. Reduce heat to medium and cook 5 minutes, or until
the noodles are tender.
INGREDIENTS:
1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 stalks celery, chopped
6 cloves garlic, minced
4 quarts chicken stock
2 whole bay leaves
3 teaspoons Creole seasoning
1 teaspoon dried thyme leaves
Salt and pepper to taste
3 pounds cooked chicken, cut into pieces
2 pounds andouille or kielbasa sausage cut into 1/2" pieces
1 bunch green onion tops, chopped
2/3 cup fresh chopped parsley
DIRECTIONS:
Season the chicken with salt, pepper and Creole seasoning and
brown quickly. Brown the sausage, pour off fat and reserve meats.
In a large, heavy pot, heat the oil and cook the flour in the oil
over medium heat, stirring constantly, until the roux reaches a
medium to dark brown color, being careful not to burn it. Add
the vegetables and stir quickly. Continue to cook, stirring
constantly, for about 4 minutes. Add the stock, seasonings,
chicken and sausage. Bring to a boil, then cook for about one
hour, skimming fat off the top as needed. Add the chopped
scallion tops and parsley, and heat for 5 minutes. Serve over
rice in large shallow bowls.
INGREDIENTS:
2 cups hot Water
2 cubes Beef Bouillon
2 cups Tomato Juice
1 Bay Leaf
3 whole Cloves
1/4 tsp. Salt
1 Tbs. Granulated sugar
1/2 cup Chili Sauce
1/8 tsp. Celery Salt
1/8 tsp. Garlic Salt
1/2 tsp. dried Basil OR
1/2 Tbs. fresh Basil, chopped
Dash of Tobasco
2 Tbs. Lemon Juice
DIRECTIONS:
Crush the beef bouillon cubes and add the powder to the hot water in a saucepan to dissolve.
Add the tomato juice, bay leaf, cloves, salt, sugar, chili sauce, celery salt, garlic salt, basil and bring the mixture to a boil.
Reduce the heat, cover and simmer for about 10-minutes.
Strain the bouillon to remove the bay leaf and cloves, then return the soup to the sauce pan and add the Tobasco and lemon juice.
Bring the bouillon just to the boil, serve in soup cups or mugs, with croutons, if desired.
INGREDIENTS:
2 tablespoons vegetable oil
2 scallions, trimmed and sliced
2 cloves garlic, thinly sliced
2 small turnips, peeled and diced
2 new potatoes, scrubbed and diced
2 carrots, diced
1 spring fresh thyme or 1/2 teaspoon dried thyme
1/2 cup chopped fresh parsley
6 cups vegetable stock or chicken stock
1/2 pound asparagus, trimmed and cut into 1 inch pieces
1 cup peas, fresh or frozen
1 bunch (6 ounces) watercress, leaves only
2 tablespoons tarragon vinegar
Salt and pepper
DIRECTIONS:
In medium saucepan, heat oil over medium-high heat. Add
scallions, garlic, turnips, potatoes, and carrots. Cover and
cook until vegetables are starting to soften, about 5 minutes.
Stir in thyme, parsley, and stock and bring to a boil. Reduce
heat and simmer 15 minutes. Add asparagus and peas and cook
another 5 minutes. Puree half the soup with watercress and
return it to remainder of soup. Stir in tarragon vinegar,
taste for salt and pepper, and serve.
INGREDIENTS:
2 tablespoons butter
1/2 cup onion; chopped
3/4 cup ketchup
1/2 cup beef stock
2 tablespons worcestershire sauce
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1/4 cup brown sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons black peppercorns; cracked or black pepper
DIRECTIONS:
In saucepan, cook onion in butter until softened. Add
remaining ingredients; bring to boil. Reduce heat and
simmer 15-20 minutes.
RECIPE: BAKED BANANA BLISS [01/17/03]