CRUSTS - Buy pre=made mini graham crusts. They come 6 to a package, I think?
Or Crust:
1 cup graham cracker crumbs
1 tablespoon sugar
4 tablespoons melted butter
Filling:
2 8-oz packages cream cheese, softened
3/4 cup sugar
1 16 oz. can pumpkin
1 1/4 tsps. Cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp. salt
2 eggs
Topping:
2 cups sour cream
2 Tablespoons sugar
1 tsp. vanilla
12 pecan halves
Directions:
1, Combine crust ingredients, press into bottom of 9-inch springform pan; chill.
2. For filling, beat cream cheese and sugar in large mixing bowl until well blended. Beat in pumpkin, spices and salt. Add eggs, one at a time, beating well after each. Pour into crust. Bake at 350 for 50 minutes.
3. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over filling, return to oven for 5 minutes. Cool on rack, chill overnight. Garnish each slice with a pecan half.
****This recipe makes 16 minis. Bake them at 350 for 25 minutes. They are better the next day after setting overnight. ****
Wednesday, November 19, 2008
Mashed Potatoes - a la Food Network
- serves 8 to 10 -
Ingredients
4 pounds yukon gold (or other yellow fleshed potatoes), cut into 3 inch pieces
8 garlic cloves, peeled and halved lengthwise
1 teaspoon salt
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 1/4 cups milk or half-and-half
Salt and freshly ground white pepper
Procedure
1. Bring a large pot of water to a boil. Add the potatoes, garlic, and salt and simmer, partially covered, over medium heat for 15 to 20 minutes, or until the potatoes and garlic are fork-tender.
2. Drain the potatoes and garlic and return to the pot over high heat. Cook, tossing the potatoes, for 1 to 2 minutes, or until all the moisture is evaporated. Transfer to a large bowl and mash with a potato masher.
3. In a medium saucepan, heat the butter, oil, and milk over medium heat until the butter has melted. Add to the potatoes and whip with a wooden spoon or whisk to a smooth but not soupy consistency. Mash any pieces of garlic until totally pureed. When the liquid is absorbed, season with salt and pepper to taste. Transfer to a serving bowl and serve immediately.
To prepare in advance, make up to 4 hours ahead, cover, and keep at room temperature. Reheat gently in the top of a double boiler over medium heat, adding extra milk as needed and adjusting the seasonings.
The Clever Cook Could:
* Peel the potatoes and purée with a potato ricer for a very smooth consistency
* Add 1 cup freshly grated Parmesan cheese or 1 or 2 tablespoons prepared horseradish or a squirt of wasabi paste
* Add 3 finely chopped leeks sautéed in olive oil to the mashed potatoes just before serving
Ingredients
4 pounds yukon gold (or other yellow fleshed potatoes), cut into 3 inch pieces
8 garlic cloves, peeled and halved lengthwise
1 teaspoon salt
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 1/4 cups milk or half-and-half
Salt and freshly ground white pepper
Procedure
1. Bring a large pot of water to a boil. Add the potatoes, garlic, and salt and simmer, partially covered, over medium heat for 15 to 20 minutes, or until the potatoes and garlic are fork-tender.
2. Drain the potatoes and garlic and return to the pot over high heat. Cook, tossing the potatoes, for 1 to 2 minutes, or until all the moisture is evaporated. Transfer to a large bowl and mash with a potato masher.
3. In a medium saucepan, heat the butter, oil, and milk over medium heat until the butter has melted. Add to the potatoes and whip with a wooden spoon or whisk to a smooth but not soupy consistency. Mash any pieces of garlic until totally pureed. When the liquid is absorbed, season with salt and pepper to taste. Transfer to a serving bowl and serve immediately.
To prepare in advance, make up to 4 hours ahead, cover, and keep at room temperature. Reheat gently in the top of a double boiler over medium heat, adding extra milk as needed and adjusting the seasonings.
The Clever Cook Could:
* Peel the potatoes and purée with a potato ricer for a very smooth consistency
* Add 1 cup freshly grated Parmesan cheese or 1 or 2 tablespoons prepared horseradish or a squirt of wasabi paste
* Add 3 finely chopped leeks sautéed in olive oil to the mashed potatoes just before serving
Green Bean Casserole
Ingredients
For the topping:
* 2 medium onions, thinly sliced
* 1/4 cup all-purpose flour
* 2 tablespoons panko bread crumbs
* 1 teaspoon kosher salt
* Nonstick cooking spray
For beans and sauce:
* 2 tablespoons plus 1 teaspoon kosher salt, divided
* 1 pound fresh green beans, rinsed, trimmed and halved
* 2 tablespoons unsalted butter
* 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
* 1/2 teaspoon freshly ground black pepper
* 2 cloves garlic, minced
* 1/4 teaspoon freshly ground nutmeg
* 2 tablespoons all-purpose flour
* 1 cup chicken broth
* 1 cup half-and-half
Directions
Preheat the oven to 475 degrees F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
For the topping:
* 2 medium onions, thinly sliced
* 1/4 cup all-purpose flour
* 2 tablespoons panko bread crumbs
* 1 teaspoon kosher salt
* Nonstick cooking spray
For beans and sauce:
* 2 tablespoons plus 1 teaspoon kosher salt, divided
* 1 pound fresh green beans, rinsed, trimmed and halved
* 2 tablespoons unsalted butter
* 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
* 1/2 teaspoon freshly ground black pepper
* 2 cloves garlic, minced
* 1/4 teaspoon freshly ground nutmeg
* 2 tablespoons all-purpose flour
* 1 cup chicken broth
* 1 cup half-and-half
Directions
Preheat the oven to 475 degrees F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Tuesday, October 28, 2008
White Chicken Chili - Tried and TRUE
2 T. oil
1 medium onion, chopped
2 garlic cloves
8 oz. chopped green chilis (2 small cans)
2 15-oz. cans Northern white beans, drained
4 tsp. dried cilantro
1 lb. chicken (3-4 breasts)
3 cups chicken broth
1 cup diced celery
1 tsp. oregano
1/2 tsp. cumin
Salt and pepper to taste
Heat oil, cook onion and chicken. Stir in remaining ingredients. Bring to a boil. Simmer 15 minutes to 1 hour, or until celery is somewhat tender. Serve with sour cream and mont. jack cheese, and tortilla chips!
1 medium onion, chopped
2 garlic cloves
8 oz. chopped green chilis (2 small cans)
2 15-oz. cans Northern white beans, drained
4 tsp. dried cilantro
1 lb. chicken (3-4 breasts)
3 cups chicken broth
1 cup diced celery
1 tsp. oregano
1/2 tsp. cumin
Salt and pepper to taste
Heat oil, cook onion and chicken. Stir in remaining ingredients. Bring to a boil. Simmer 15 minutes to 1 hour, or until celery is somewhat tender. Serve with sour cream and mont. jack cheese, and tortilla chips!
Monday, October 27, 2008
Tracie's Chicken Enchilada Casserole
1 cup chopped onion
1/2 cup chopped green pepper
2 T butter
2 cups chopped cooked chicken
4 oz. can green chilis
3 T butter
1/4 cup flour
1 tsp. coriander
1/4 tsp. salt
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups jack shredded cheese (Half of this goes on TOP)
12 6-inch corn tortillas
Preheat oven to 350.
Cook onion and green pepper in 2T butter til tender. Combine mixture in separate bowl with chicken, green chilis.
For sauce: In same saucepan, melt 3T butter. Stir in flour and coriander and salt. Should be pasty. Pour in chicken broth all at once. Cook/stir until thick and bubbly, then cook/stir 2 minutes more. Remove from heat & stir in sour cream and 1/2 of cheese.
Dip each tortilla in sauce to soften, then layer with chicken mixture in 9x13 dish. Rest of cheese goes on top.
Cook 25 minutes or until bubbly!
1/2 cup chopped green pepper
2 T butter
2 cups chopped cooked chicken
4 oz. can green chilis
3 T butter
1/4 cup flour
1 tsp. coriander
1/4 tsp. salt
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups jack shredded cheese (Half of this goes on TOP)
12 6-inch corn tortillas
Preheat oven to 350.
Cook onion and green pepper in 2T butter til tender. Combine mixture in separate bowl with chicken, green chilis.
For sauce: In same saucepan, melt 3T butter. Stir in flour and coriander and salt. Should be pasty. Pour in chicken broth all at once. Cook/stir until thick and bubbly, then cook/stir 2 minutes more. Remove from heat & stir in sour cream and 1/2 of cheese.
Dip each tortilla in sauce to soften, then layer with chicken mixture in 9x13 dish. Rest of cheese goes on top.
Cook 25 minutes or until bubbly!
Wednesday, October 22, 2008
Chicken and Corn Chowder
2 slices bacon, chopped
1 onion, chopped
3 Tbsp. flour
1 lb. Yukon Gold potatoes, peeled and chopped
6 cups chicken broth
4 cups shredded cooked chicken
Kernels cut from 3 ears of corn
1/4 to 1/2 cup heavy whipping cream
2 medium tomatoes, seeded and chopped
1 avocado, pitted, peeled, chopped
1 cup loosely packed cilantro leaves
2 limes, cut into wedges
Freshly ground black pepper
1. In a large pot over med-high heat, cook bacon until fat renders and meat starts to brown. Add onion, reduce heat to med, cook until soft, about 3 minutes. Sprinkles with flour and cook, stirring, until flour smells cooked (like pie crust) but hasn't started to brown, about 3 minutes.
2. Add potatoes and broth. Bring to a boil, Reduce heat to keep mixture simmering and cook until potatoes are barely tender, about 5 minutes. Add chicken and corn and bring to boil. Reduce heat to low and stir in cream to taste. Heat through, about 2 minutes. Serve garnished with tomatoes, avocado, cilantro, squirts of lime, and pepper to taste.
1 onion, chopped
3 Tbsp. flour
1 lb. Yukon Gold potatoes, peeled and chopped
6 cups chicken broth
4 cups shredded cooked chicken
Kernels cut from 3 ears of corn
1/4 to 1/2 cup heavy whipping cream
2 medium tomatoes, seeded and chopped
1 avocado, pitted, peeled, chopped
1 cup loosely packed cilantro leaves
2 limes, cut into wedges
Freshly ground black pepper
1. In a large pot over med-high heat, cook bacon until fat renders and meat starts to brown. Add onion, reduce heat to med, cook until soft, about 3 minutes. Sprinkles with flour and cook, stirring, until flour smells cooked (like pie crust) but hasn't started to brown, about 3 minutes.
2. Add potatoes and broth. Bring to a boil, Reduce heat to keep mixture simmering and cook until potatoes are barely tender, about 5 minutes. Add chicken and corn and bring to boil. Reduce heat to low and stir in cream to taste. Heat through, about 2 minutes. Serve garnished with tomatoes, avocado, cilantro, squirts of lime, and pepper to taste.
Friday, October 10, 2008
TORTILLA PINWHEELS (160 pieces)
16 oz. sour cream
2 (8 oz.) packages of cream cheese, softened
2 (4 oz.) cans diced green chilies, well drained
2 c. grated Cheddar cheese
1 c. chopped green onion
8 oz. chopped black olives, well drained
Garlic powder, to taste
Seasoned salt, to taste
10 (10 inch) flour tortillas
Salsa
Mix all ingredients, except tortillas, together thoroughly. Divide the filling and spread evenly over tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends. Refrigerate for several hours. Unwrap and cut in slices 1/2 to 3/4 inch thick. Yield is about 100 pinwheels. Serve with salsa.
2 (8 oz.) packages of cream cheese, softened
2 (4 oz.) cans diced green chilies, well drained
2 c. grated Cheddar cheese
1 c. chopped green onion
8 oz. chopped black olives, well drained
Garlic powder, to taste
Seasoned salt, to taste
10 (10 inch) flour tortillas
Salsa
Mix all ingredients, except tortillas, together thoroughly. Divide the filling and spread evenly over tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends. Refrigerate for several hours. Unwrap and cut in slices 1/2 to 3/4 inch thick. Yield is about 100 pinwheels. Serve with salsa.
Alicia's Pampered Chef BRIE cheese appetizer
1 round of Brie Cheese cut in half width-wise
1 jalapeno seeded and chopped
1/2 c. chopped pecans
1/4 c. apricot preserves (this would probably be good with raspberry jam too)
Mix together the jalapeno, pecans and preserves. Place one of the Brie halves in an oven safe dish, cut side up. Spread half the jalapeno mixture over the top. Place the other cheese half on top of the jalapeno mixture, also cut side up. Spread remaining jalapeno mixture over top. Bake at 350 for 15-20 minutes until melty (I don't know if that is a word, but I'll give it a whirl). Let set for at least 10 minutes. I served mine with Wheat Thins.
1 jalapeno seeded and chopped
1/2 c. chopped pecans
1/4 c. apricot preserves (this would probably be good with raspberry jam too)
Mix together the jalapeno, pecans and preserves. Place one of the Brie halves in an oven safe dish, cut side up. Spread half the jalapeno mixture over the top. Place the other cheese half on top of the jalapeno mixture, also cut side up. Spread remaining jalapeno mixture over top. Bake at 350 for 15-20 minutes until melty (I don't know if that is a word, but I'll give it a whirl). Let set for at least 10 minutes. I served mine with Wheat Thins.
Wednesday, September 17, 2008
Trader Joe's Salad
½ box assini de pepe pasta, cooked
1 bag baby arugala, stems removed and coarsely chopped
1 can Niblets corn, drained
1 container Trader Giotto's fresh bruschetta sauce
1 cup dried cranberries
Apx. ¾ cup salted pepitas
Quattro formaggio cheese
½ bottle Trader Joe's Parmesan Ranch dressing
Align ingredients side by side on a platter. Pour dressing over just before serving.
Then gently toss all ingredients together and serve.
1 bag baby arugala, stems removed and coarsely chopped
1 can Niblets corn, drained
1 container Trader Giotto's fresh bruschetta sauce
1 cup dried cranberries
Apx. ¾ cup salted pepitas
Quattro formaggio cheese
½ bottle Trader Joe's Parmesan Ranch dressing
Align ingredients side by side on a platter. Pour dressing over just before serving.
Then gently toss all ingredients together and serve.
Tuesday, September 9, 2008
Amberly's New Orleans Spicy Cajun Shrimp
Cajun Shrimp Butter
¾ pound unsalted butter, at room temperature
2 tablespoons Creole Seasoning
3 cloves garlic, minced
1 tablespoon freshly ground black pepper
1 tablespoon paprika
1 tablespoon granulated onion
1 teaspoon kosher salt
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
Creole Seasoning
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons paprika
2 teaspoons granulated garlic
1 tablespoon granulated onion
2 pounds large shrimp, deveined
To make the Creole Seasoning, in a small bowl, combine the salt, black pepper, cayenne, thyme, oregano, paprika, and the granulated garlic and onion. Mix well and store in a jar with a tight-fitting lid.
To make the Cajun Shrimp Butter, in a food processor (I use my mixer) fitted with the metal blade, combine the butter, Creole Seasoning, garlic, pepper, paprika, granulated onion, salt, Worcestershire sauce and Tabasco sauce. Process until thoroughly blended. Set aside.
To cook the shrimp, preheat the oven to 450 degrees. Arrange the shrimp in a 9x13 baking dish and cover with the Cajun Shrimp Butter. (I use the smallest cookie scoop and just put little half scoops of butter all over, it is too hard to spread the butter around).
Bake the shrimp, uncovered, for 10 minutes. Stir the shrimp around and continue baking until the shrimp turn uniformly pink and the translucence is gone from the thickest part of the bodies, about 2 minutes longer.
¾ pound unsalted butter, at room temperature
2 tablespoons Creole Seasoning
3 cloves garlic, minced
1 tablespoon freshly ground black pepper
1 tablespoon paprika
1 tablespoon granulated onion
1 teaspoon kosher salt
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
Creole Seasoning
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons paprika
2 teaspoons granulated garlic
1 tablespoon granulated onion
2 pounds large shrimp, deveined
To make the Creole Seasoning, in a small bowl, combine the salt, black pepper, cayenne, thyme, oregano, paprika, and the granulated garlic and onion. Mix well and store in a jar with a tight-fitting lid.
To make the Cajun Shrimp Butter, in a food processor (I use my mixer) fitted with the metal blade, combine the butter, Creole Seasoning, garlic, pepper, paprika, granulated onion, salt, Worcestershire sauce and Tabasco sauce. Process until thoroughly blended. Set aside.
To cook the shrimp, preheat the oven to 450 degrees. Arrange the shrimp in a 9x13 baking dish and cover with the Cajun Shrimp Butter. (I use the smallest cookie scoop and just put little half scoops of butter all over, it is too hard to spread the butter around).
Bake the shrimp, uncovered, for 10 minutes. Stir the shrimp around and continue baking until the shrimp turn uniformly pink and the translucence is gone from the thickest part of the bodies, about 2 minutes longer.
Tuesday, August 19, 2008
Pepperoni Roll
Fluffy Italian bread rolls, filled with seasonings, pepperoni, and cheese
Yield: 8 servings
Ingredients:
1 cup warm water (110 degrees F)
1 teaspoon salt
2 teaspoons sugar
2 tablespoons oil
3 cups flour
1 tablespoon dry yeast
1 teaspoon oregano*
1 teaspoon basil*
1 cup (packed) coarsely chopped slices of turkey or beef pepperoni
12 ounces (1 1/2 cups) shredded mozzarella cheese
3 tablespoons grated or shredded parmesan cheese
Warm marinara sauce, for serving (optional)
Instructions:
1. Combine water, salt, sugar, and oil. Add flour and yeast at the same time and mix until thick. Add additional flour if needed, and knead dough for about 10 minutes.
2. Place dough in greased bowl, turning dough over once to grease both sides. Cover and set in a warm place to rise. Allow dough to rise for about 45 minutes.**
3. On a lightly floured surface, roll dough into a 12x16-inch rectangle. Sprinkle dough with oregano and basil. Top with the chopped pepperoni and then a layer of the mozzarella cheese.
4. Carefully roll dough, jelly roll style, starting at one of the shorter (12-inch) ends (not at the wide, 16-inch sides). Pinch dough to seal into a "log".
5. Using a piece of dental floss (approximately 18 inches in length), cut log into 8 slices. To do this, slip the strip of floss under the log and then bring both ends up, crossing over to the other side and pulling taut to cut.
6. Carefully place the 8 rolls in a greased 9x13-inch baking pan. Cover lightly with a towel and set in a warm place for about 25-35 minutes, until almost doubled in size.
7. Remove towel and sprinkle with parmesan cheese. Bake at 350 degrees for 20-30 minutes, until lightly browned and dough is completely cooked. Cover loosely with foil during baking if dough starts to brown too quickly. Serve with warm sauce if desired.
Yield: 8 servings
Ingredients:
1 cup warm water (110 degrees F)
1 teaspoon salt
2 teaspoons sugar
2 tablespoons oil
3 cups flour
1 tablespoon dry yeast
1 teaspoon oregano*
1 teaspoon basil*
1 cup (packed) coarsely chopped slices of turkey or beef pepperoni
12 ounces (1 1/2 cups) shredded mozzarella cheese
3 tablespoons grated or shredded parmesan cheese
Warm marinara sauce, for serving (optional)
Instructions:
1. Combine water, salt, sugar, and oil. Add flour and yeast at the same time and mix until thick. Add additional flour if needed, and knead dough for about 10 minutes.
2. Place dough in greased bowl, turning dough over once to grease both sides. Cover and set in a warm place to rise. Allow dough to rise for about 45 minutes.**
3. On a lightly floured surface, roll dough into a 12x16-inch rectangle. Sprinkle dough with oregano and basil. Top with the chopped pepperoni and then a layer of the mozzarella cheese.
4. Carefully roll dough, jelly roll style, starting at one of the shorter (12-inch) ends (not at the wide, 16-inch sides). Pinch dough to seal into a "log".
5. Using a piece of dental floss (approximately 18 inches in length), cut log into 8 slices. To do this, slip the strip of floss under the log and then bring both ends up, crossing over to the other side and pulling taut to cut.
6. Carefully place the 8 rolls in a greased 9x13-inch baking pan. Cover lightly with a towel and set in a warm place for about 25-35 minutes, until almost doubled in size.
7. Remove towel and sprinkle with parmesan cheese. Bake at 350 degrees for 20-30 minutes, until lightly browned and dough is completely cooked. Cover loosely with foil during baking if dough starts to brown too quickly. Serve with warm sauce if desired.
Farmhouse Chicken
4 tablespoons butter
4 tablespoons flour
2 cup milk
2 boneless, skinless chicken breasts, cubed
4 celery ribs, chopped
1 small onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
12 ounce package of stuffing mix
Instructions:
1. Saute onion, and prepare stuffing mix according to package directions and set aside.
2. In a medium sauce pan, melt butter and then add flour. Stir until bubbly, then cook one minute. Slowly add in milk, stirring continually to avoid lumps.
3. Add chicken, celery, onion, salt and pepper. Cook and stir for 5-10 minutes, until chicken is done and celery is starting to get tender.
4. Pour mixture into an 8x8-inch casserole dish. Top with stuffing. Bake, uncovered, at 350 degrees for 30-35 minutes.
4 tablespoons flour
2 cup milk
2 boneless, skinless chicken breasts, cubed
4 celery ribs, chopped
1 small onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
12 ounce package of stuffing mix
Instructions:
1. Saute onion, and prepare stuffing mix according to package directions and set aside.
2. In a medium sauce pan, melt butter and then add flour. Stir until bubbly, then cook one minute. Slowly add in milk, stirring continually to avoid lumps.
3. Add chicken, celery, onion, salt and pepper. Cook and stir for 5-10 minutes, until chicken is done and celery is starting to get tender.
4. Pour mixture into an 8x8-inch casserole dish. Top with stuffing. Bake, uncovered, at 350 degrees for 30-35 minutes.
Friday, August 1, 2008
Appetizers.
Jalapenos, with cream cheese inside, with a chunk of peach and a chunk of pineapple, all wrapped up in bacon and grilled.
Wednesday, July 30, 2008
MANGO SALSA
Mango salsa is perhaps the most vibrant example of a triad of flavors.
4 mangos, peeled, seeded and diced
2 red bell peppers, seeded and julienned
4 tablespoons chopped fresh cilantro leaves
Juice from 2 limes
2 jalapeno chili peppers, seeded and chopped
Salt and freshly ground black pepper to taste
In a bowl, combine all of the ingredients and toss well. Serve immediately.
Makes about 6 cups
4 mangos, peeled, seeded and diced
2 red bell peppers, seeded and julienned
4 tablespoons chopped fresh cilantro leaves
Juice from 2 limes
2 jalapeno chili peppers, seeded and chopped
Salt and freshly ground black pepper to taste
In a bowl, combine all of the ingredients and toss well. Serve immediately.
Makes about 6 cups
SWEET FRIED PLANTAINS
Cheesecake Factory has these served with a Jamaican shrimp dish, along with diced mangoes and black beans. YUM.
2 ripe plantains
4oz. vegetable oil
Wash plantains in cold water to remove dirt from plantain. Using a sharp knife, make an incision along the entire length of the plantain.
Slide your first finger along the incision and remove the skin.
Place the fruit on a cutting board and cut it into 1/4 inch pieces at a 45 degree angle. Heat oil on high, and then reduce heat to medium.
Carefully place plantain pieces into the warm oil. Let the pieces fry until they turn light brown around the edges. Turn the plantain pieces on their opposite side as soon as the edges turn brown.
Fry plantains for one minute more. Remove from skillet, place on paper towel and allow oil to drain.
Serve as snack or side dish with any main entrée.
Note: When you buy your plantains, make sure the plantains are yellow ripe with dark spots. The more yellow the plantains are, the better they are for frying.
2 ripe plantains
4oz. vegetable oil
Wash plantains in cold water to remove dirt from plantain. Using a sharp knife, make an incision along the entire length of the plantain.
Slide your first finger along the incision and remove the skin.
Place the fruit on a cutting board and cut it into 1/4 inch pieces at a 45 degree angle. Heat oil on high, and then reduce heat to medium.
Carefully place plantain pieces into the warm oil. Let the pieces fry until they turn light brown around the edges. Turn the plantain pieces on their opposite side as soon as the edges turn brown.
Fry plantains for one minute more. Remove from skillet, place on paper towel and allow oil to drain.
Serve as snack or side dish with any main entrée.
Note: When you buy your plantains, make sure the plantains are yellow ripe with dark spots. The more yellow the plantains are, the better they are for frying.
Wednesday, July 23, 2008
Mexicorn Salad
2 ripe avocados, peeled and diced
1/2 bunch fresh cilantro, chopped
3 tomatoes, diced
1 1/2 cup Jack/Cheddar cheese, shredded
1 can black beans, drained and rinsed
1 can mexicorn, drained and rinsed
Combine all above in a large bowl. Mix the juice of 2 limes, 1 Tbsp. olive oil, a pinch of salt, and garlic powder to taste and drizzle over salad. Serve with corn chips.
Wednesday, July 2, 2008
French Dip Sandwiches
FIVE ingredients, people! Can't wait to try this one!
3 lb. beef bottom round roast
1 onion, cut into 1/2" slices
14 oz. can beef broth with onions
8 hoagie buns
8 slices of swiss or american cheese
Trim fat from meat and cut, if necessary, to fit into a 3 to 6-quart crockpot. In large skillet, brown meat on all sides, about 5-10 minutes. Place onions in crockpot and top with beef. Pour broth over all.
Cover and cook on low for 8-9 hours or on high for 4-4-1/2 hours, until meat is tender. Remove meat from slow cooker, cover and let stand 10-15 minutes. Remove onions from crockpot. Split and toast the hoagie buns.
Slice meat thinly and arrange the cooked beef and onions on the toasted buns, top with a slice of cheese. Pour cooking juices from crockpot into small heatproof bowls and serve alongside the sandwiches for dipping.
3 lb. beef bottom round roast
1 onion, cut into 1/2" slices
14 oz. can beef broth with onions
8 hoagie buns
8 slices of swiss or american cheese
Trim fat from meat and cut, if necessary, to fit into a 3 to 6-quart crockpot. In large skillet, brown meat on all sides, about 5-10 minutes. Place onions in crockpot and top with beef. Pour broth over all.
Cover and cook on low for 8-9 hours or on high for 4-4-1/2 hours, until meat is tender. Remove meat from slow cooker, cover and let stand 10-15 minutes. Remove onions from crockpot. Split and toast the hoagie buns.
Slice meat thinly and arrange the cooked beef and onions on the toasted buns, top with a slice of cheese. Pour cooking juices from crockpot into small heatproof bowls and serve alongside the sandwiches for dipping.
Sunday, June 22, 2008
Avocado Chicken
6-8 chicken breasts
salt, pepper and flour
1/2 c. butter
1/2 c. chopped onion
1 garlic clove, minced
1 pkg. fresh sliced mushrooms
2 Tsp. flour
1 tsp. celery salt
1/2 tsp. white pepper
1/2 c. chicken stock
1/2 c. white grape juice
1 avocado, peeled and mashed
1 1/2 c. grated Monterey jack cheese , or colby jack
Between waxed paper, pound chicken to 1/4 inch thickness. Sprinkle with salt and pepper and dust with flour. Melt 1/4 c. butter and quickly saute breasts, a few at a time until golden. Remove to plate and set aside. Preheat oven to 350. Melt remaining butter in same skillet and saute onin, garlic and mushrooms slowly until cooked, not brown. Stir in flour, celery salt, white pepper, chicken stock and juice. Cook over low heat until thickened, about 4-5 mins. Stir in mashed avocado and 1/2 c. cheese and season to taste. Arrange breasts in 9x13 pan and spoon avocado mix on each and sprinkle with remaining cheese over top of chicken breasts. Bake 20-30 mins at 350 until chicken is cooked and cheese is melted.
salt, pepper and flour
1/2 c. butter
1/2 c. chopped onion
1 garlic clove, minced
1 pkg. fresh sliced mushrooms
2 Tsp. flour
1 tsp. celery salt
1/2 tsp. white pepper
1/2 c. chicken stock
1/2 c. white grape juice
1 avocado, peeled and mashed
1 1/2 c. grated Monterey jack cheese , or colby jack
Between waxed paper, pound chicken to 1/4 inch thickness. Sprinkle with salt and pepper and dust with flour. Melt 1/4 c. butter and quickly saute breasts, a few at a time until golden. Remove to plate and set aside. Preheat oven to 350. Melt remaining butter in same skillet and saute onin, garlic and mushrooms slowly until cooked, not brown. Stir in flour, celery salt, white pepper, chicken stock and juice. Cook over low heat until thickened, about 4-5 mins. Stir in mashed avocado and 1/2 c. cheese and season to taste. Arrange breasts in 9x13 pan and spoon avocado mix on each and sprinkle with remaining cheese over top of chicken breasts. Bake 20-30 mins at 350 until chicken is cooked and cheese is melted.
Saturday, June 21, 2008
Corn & avocado salsa
1 can white corn, drained
1 can black-eyed peas, drained
1/2 bunch green onion, chopped
1/2 bunch cilantro, chopped
4 med. tomatoes, chopped
3 avocados, chopped
1 pkg. Good Seasons Italian dressing mix
Mix together all ingredients and chill overnight.
1 can black-eyed peas, drained
1/2 bunch green onion, chopped
1/2 bunch cilantro, chopped
4 med. tomatoes, chopped
3 avocados, chopped
1 pkg. Good Seasons Italian dressing mix
Mix together all ingredients and chill overnight.
Monday, June 16, 2008
Chicken Parmesan Bundles
4 oz. Brick Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained ***I used a bit less
1-1/4 cups KRAFT Mozzarella Shredded Cheese, divided
6 Tbsp. KRAFT 100% Parmesan Grated Cheese, divided **I used fresh grated Romano
6 small boneless skinless chicken breasts (1-1/2 lb./750 g), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups pasta sauce, heated
PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.
BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 min. or until chicken is cooked through (170ºF). Remove and discard toothpicks, if using. Serve topped with the pasta sauce and remaining 1/4 cup mozzarella cheese.
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained ***I used a bit less
1-1/4 cups KRAFT Mozzarella Shredded Cheese, divided
6 Tbsp. KRAFT 100% Parmesan Grated Cheese, divided **I used fresh grated Romano
6 small boneless skinless chicken breasts (1-1/2 lb./750 g), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups pasta sauce, heated
PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.
BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 min. or until chicken is cooked through (170ºF). Remove and discard toothpicks, if using. Serve topped with the pasta sauce and remaining 1/4 cup mozzarella cheese.
Tuesday, June 3, 2008
Taco Salad with Creamy Lime Dressing
Ingredients
grilled chicken, grilled steak, beans, etc.
vegetables — such as colored peppers, lightly cooked corn, diced tomato, etc.
something from the onion family, like chopped scallions or chopped red onion
shredded red or green cabbage
cheese (a must!) — pepper jack, monterey jack, sharp cheddar, queso fresco, etc.
diced avocado
chopped cilantro
your favorite kind of salad greens
tortilla chips, either crumbled over or served alongside
sour cream, salsa, guacamole — you can serve the salad with a dollop of these toppings, or serve the salsa and guac on the side for chip dipping
For the creamy lime dressing (makes enough for 4 salads):
zest & juice of 1 lime (about 2 tablespoons juice)
1 small shallot, minced
1/4 cup Greek yogurt
2 tablespoons extra-virgin olive oil
1/2 teaspoon honey
1 teaspoon cumin
pinch of coarse salt and freshly ground black pepper
2 tablespoons cilantro, finely chopped
Directions
Prep all your ingredients before dressing the greens, and have them ready to go.
Make the dressing — whisk together all the ingredients until well blended.
Wash and spin dry your salad greens, season them with a little coarse salt and pepper, then toss them with about 2/3 of the dressing. Divide the dressed greens among 4 plates, then top with whatever toppings you’re using. Spoon the remaining dressing over the top of each salad and serve.
grilled chicken, grilled steak, beans, etc.
vegetables — such as colored peppers, lightly cooked corn, diced tomato, etc.
something from the onion family, like chopped scallions or chopped red onion
shredded red or green cabbage
cheese (a must!) — pepper jack, monterey jack, sharp cheddar, queso fresco, etc.
diced avocado
chopped cilantro
your favorite kind of salad greens
tortilla chips, either crumbled over or served alongside
sour cream, salsa, guacamole — you can serve the salad with a dollop of these toppings, or serve the salsa and guac on the side for chip dipping
For the creamy lime dressing (makes enough for 4 salads):
zest & juice of 1 lime (about 2 tablespoons juice)
1 small shallot, minced
1/4 cup Greek yogurt
2 tablespoons extra-virgin olive oil
1/2 teaspoon honey
1 teaspoon cumin
pinch of coarse salt and freshly ground black pepper
2 tablespoons cilantro, finely chopped
Directions
Prep all your ingredients before dressing the greens, and have them ready to go.
Make the dressing — whisk together all the ingredients until well blended.
Wash and spin dry your salad greens, season them with a little coarse salt and pepper, then toss them with about 2/3 of the dressing. Divide the dressed greens among 4 plates, then top with whatever toppings you’re using. Spoon the remaining dressing over the top of each salad and serve.
Wednesday, May 28, 2008
Cheesy Chicken & Mushroom Lasagna
2 boxes lasagna noodles
6 chicken breast cooked, cooled and cut into pieces
2 large onions
3 garlic cloves; minced
4 cups mushrooms, sliced
6 cups grated parmesan cheese (approx)
1 recipe béchamel sauce (below)
1 recipe tomato sauce (below)
1. Sauté onions, garlic, mushroom in a little bit of EVOO for about 5 minutes.
2. Place a small amount of tomato sauce on the bottom of the baking dish
3. Place lasagna noodles on top
4. Make layer as follows:
· béchamel sauce
· chicken
· onion mixture
· tomato sauce
· Parmesan cheese
· noodles
5. Repeat until you have about six layers or the pan is full. Leave enough room at the top to spread some tomato sauce. Sprinkle with Parmesan cheese and dot with butter.
6. Bake in a 400 degree oven covered with foil for about 20 minutes. Remove foil and bake another 10 minutes or until a crust has formed on top.
Béchamel Sauce
2 cups milk
4 TBSP butter
½ cup all purpose flour
Dash of salt
Dash of freshly grated nutmeg
In a heavy bottomed sauce pan, melt the butter and add the flour. Mix together until it pulls into a soft dough.
Add the milk and bring to boil until thickened—stirring constantly.
Add nutmeg. Add salt to taste.
Set aside ready to use.
Tomato Sauce
1 clove garlic
1 onion finely chopped
4 TBSP butter
10 Roma tomatoes (peeled and chopped)
1 tsp dried basil
1 tsp sugar
Salt and freshly cracked pepper
EVVO as needed
Sauté garlic, onion, and dried basil in the butter until the onion is transparent.
Add Roma tomatoes and sugar. Cook for approximately 20 minutes
Salt and pepper to taste
6 chicken breast cooked, cooled and cut into pieces
2 large onions
3 garlic cloves; minced
4 cups mushrooms, sliced
6 cups grated parmesan cheese (approx)
1 recipe béchamel sauce (below)
1 recipe tomato sauce (below)
1. Sauté onions, garlic, mushroom in a little bit of EVOO for about 5 minutes.
2. Place a small amount of tomato sauce on the bottom of the baking dish
3. Place lasagna noodles on top
4. Make layer as follows:
· béchamel sauce
· chicken
· onion mixture
· tomato sauce
· Parmesan cheese
· noodles
5. Repeat until you have about six layers or the pan is full. Leave enough room at the top to spread some tomato sauce. Sprinkle with Parmesan cheese and dot with butter.
6. Bake in a 400 degree oven covered with foil for about 20 minutes. Remove foil and bake another 10 minutes or until a crust has formed on top.
Béchamel Sauce
2 cups milk
4 TBSP butter
½ cup all purpose flour
Dash of salt
Dash of freshly grated nutmeg
In a heavy bottomed sauce pan, melt the butter and add the flour. Mix together until it pulls into a soft dough.
Add the milk and bring to boil until thickened—stirring constantly.
Add nutmeg. Add salt to taste.
Set aside ready to use.
Tomato Sauce
1 clove garlic
1 onion finely chopped
4 TBSP butter
10 Roma tomatoes (peeled and chopped)
1 tsp dried basil
1 tsp sugar
Salt and freshly cracked pepper
EVVO as needed
Sauté garlic, onion, and dried basil in the butter until the onion is transparent.
Add Roma tomatoes and sugar. Cook for approximately 20 minutes
Salt and pepper to taste
Tuesday, May 27, 2008
Shrimp and Angel Hair Pasta
Pair this with a spinach salad with craisins, mandarin oranges, and shaved Romano. Fantastic!
Ingredients
Cooking spray
2 pounds medium shrimp, peeled and deveined
2 cups chopped plum tomato (about 3/4 pound)
1 1/2 cups sliced green onions
1/2 cup sliced ripe olive
2 teaspoons dried dill
1 garlic clove, minced
4 cups hot cooked angel hair (about 8 ounces uncooked pasta)
1 cup (4 ounces) crumbled feta cheese
Preparation: Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add shrimp; cook 5 minutes, stirring frequently. Stir in tomato and next 4 ingredients (tomato through garlic); cook 4 minutes or until thoroughly heated. Combine shrimp mixture, pasta, and cheese in a large bowl; toss well.
Ingredients
Cooking spray
2 pounds medium shrimp, peeled and deveined
2 cups chopped plum tomato (about 3/4 pound)
1 1/2 cups sliced green onions
1/2 cup sliced ripe olive
2 teaspoons dried dill
1 garlic clove, minced
4 cups hot cooked angel hair (about 8 ounces uncooked pasta)
1 cup (4 ounces) crumbled feta cheese
Preparation: Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add shrimp; cook 5 minutes, stirring frequently. Stir in tomato and next 4 ingredients (tomato through garlic); cook 4 minutes or until thoroughly heated. Combine shrimp mixture, pasta, and cheese in a large bowl; toss well.
Blueberry Souffle
1 French bread loaf -- cubed
1 8 oz package cream cheese
1 cup blueberries, frozen
10 eggs -- can use just 8
1/3 cup maple syrup
2 cups milk
Sauce:
1 cup water
1 cup sugar
2 tablespoons cornstarch
2 cups blueberries
Put half of the bread cubes in a 9x13 in glass dish coated with cooking spray. Cube the cream cheese (it's easier to cut when frozen) and place evenly on top of the bread. Sprinkle with blueberries. Put the rest of the bread on top. In a separate bowl, beat eggs, maple syrup and milk and pour evenly over bread casserole.
Spray underside of a piece of foil with cooking spray and place over pan. Refrigerate overnight. Preheat oven to 350 degrees. Bake, covered, for 30 minutes, then uncover and bake an additional 30 minutes.
For the Sauce:
Mix the cornstarch and most of the sugar together in a medium saucepan. Puree the blueberries with the rest of the sugar and a little bit of water (I don't puree them completely, just pulse it a little). Stir the pureed berries and the rest of the water into the sugar/cornstarch mix and cook until thick.
1 8 oz package cream cheese
1 cup blueberries, frozen
10 eggs -- can use just 8
1/3 cup maple syrup
2 cups milk
Sauce:
1 cup water
1 cup sugar
2 tablespoons cornstarch
2 cups blueberries
Put half of the bread cubes in a 9x13 in glass dish coated with cooking spray. Cube the cream cheese (it's easier to cut when frozen) and place evenly on top of the bread. Sprinkle with blueberries. Put the rest of the bread on top. In a separate bowl, beat eggs, maple syrup and milk and pour evenly over bread casserole.
Spray underside of a piece of foil with cooking spray and place over pan. Refrigerate overnight. Preheat oven to 350 degrees. Bake, covered, for 30 minutes, then uncover and bake an additional 30 minutes.
For the Sauce:
Mix the cornstarch and most of the sugar together in a medium saucepan. Puree the blueberries with the rest of the sugar and a little bit of water (I don't puree them completely, just pulse it a little). Stir the pureed berries and the rest of the water into the sugar/cornstarch mix and cook until thick.
Saucy Steak Strips
3/4 lb. boneless beef sirloin steak, trimmed and cut into thin strips
1 tbsp. olive oil
1 onion, sliced
1 can (8 oz.) tomato sauce
1/2 c. beef broth
2 tbsp. chili sauce
2 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1 pkg. (10 oz.) frozen cut green beans, thawed
Hot cooked rice
In a large skillet, brown steak in oil over medium heat. Remove and set aside. In same skillet, saute onions in drippings until tender. Add the tomato sauce, broth, chili sauce, sugar, salt and pepper; cook and stir for a few minutes. Add the green beans and beef. Cook and stir over medium heat until meat and beans are tender and sauce is slightly thickened. Serve over rice.
1 tbsp. olive oil
1 onion, sliced
1 can (8 oz.) tomato sauce
1/2 c. beef broth
2 tbsp. chili sauce
2 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1 pkg. (10 oz.) frozen cut green beans, thawed
Hot cooked rice
In a large skillet, brown steak in oil over medium heat. Remove and set aside. In same skillet, saute onions in drippings until tender. Add the tomato sauce, broth, chili sauce, sugar, salt and pepper; cook and stir for a few minutes. Add the green beans and beef. Cook and stir over medium heat until meat and beans are tender and sauce is slightly thickened. Serve over rice.
Broccoli Salad
6 cups broccoli florets
2 cups grapes (Red grapes are prettier than green in this recipe, but I've used both)
About 6-7 slices of bacon, cooked crisp and crumbled
1/2 cup sweet onion, finely chopped (I have forgotten this and it's still great)
1/2 cup sharp cheddar cheese, grated
1/2 cup craisins
1/2 cup peanuts
(By the way, I didn’t measure any of this – just threw in handfuls of everything.)
Dressing:
1 cup mayo (or miracle whip)
1/4 cup sugar
2 T. apple cider vinegar
You could easily make this a main dish by adding a small pasta and some cooked, cubed chicken.
2 cups grapes (Red grapes are prettier than green in this recipe, but I've used both)
About 6-7 slices of bacon, cooked crisp and crumbled
1/2 cup sweet onion, finely chopped (I have forgotten this and it's still great)
1/2 cup sharp cheddar cheese, grated
1/2 cup craisins
1/2 cup peanuts
(By the way, I didn’t measure any of this – just threw in handfuls of everything.)
Dressing:
1 cup mayo (or miracle whip)
1/4 cup sugar
2 T. apple cider vinegar
You could easily make this a main dish by adding a small pasta and some cooked, cubed chicken.
Wednesday, April 30, 2008
Karen's Salsa
2 heaping teaspoons minced onion
1 tsp. crushed red pepper
1 tsp. salt
1/2 tsp. oregano flakes
1/4 tsp. granulated garlic
1/2 tsp. dried cilantro
2 cans WHOLE PEELED TOMATOES - or 1 big can
Blend as much as desired, then hand stir-in 3-4 chopped green onions (optional)
Serve with... everything!
1 tsp. crushed red pepper
1 tsp. salt
1/2 tsp. oregano flakes
1/4 tsp. granulated garlic
1/2 tsp. dried cilantro
2 cans WHOLE PEELED TOMATOES - or 1 big can
Blend as much as desired, then hand stir-in 3-4 chopped green onions (optional)
Serve with... everything!
Pico De Gallo
Ingredients:
Five plum (Roma) tomatoes (firm, not soft)
1/2 large or 1 small onion
3 jalapeno peppers
cilantro
lime juice
and salt
These quantities are approximate; you might need to increase or decrease the numbers, depending on the size of the vegetables you find.
Begin by cutting the ends off the jalapenos and chopping them into a small dice.
Throw ‘em in a bowl, seeds and all. If you’re nervous about spiciness, you could decrease this amount at first, adding more later if you think you can handle it. Or, you can scrape the seeds from the jalapenos and discard them, as that’s where a lot of the heat resides.
Now begin dicing the tomatoes. First cut them lengthwise into thin wedges. Then rotate the wedges 90 degrees and slice them into a fine dice. Then throw ‘em into the bowl with the jalapenos and stir.
Now it’s time to dice the onions. First turn the peeled onion on its side and make vertical slices. Then rotate the onion 90 degrees and slice downward to dice. And throw it on top of the jalapenos and tomatoes.
Now chop up a nice-sized bunch of cilantro. Don’t be stingy here! You can cut off the long stems before you start, but there’s no need to peel the leaves from the stems. Chop until it’s relatively fine, but not minced. Throw it into the bowl with the other yummy ingredients.
Then squeeze half of a small lime into the bowl. Add salt to taste. A couple of shakes should suffice. Stir together.
Five plum (Roma) tomatoes (firm, not soft)
1/2 large or 1 small onion
3 jalapeno peppers
cilantro
lime juice
and salt
These quantities are approximate; you might need to increase or decrease the numbers, depending on the size of the vegetables you find.
Begin by cutting the ends off the jalapenos and chopping them into a small dice.
Throw ‘em in a bowl, seeds and all. If you’re nervous about spiciness, you could decrease this amount at first, adding more later if you think you can handle it. Or, you can scrape the seeds from the jalapenos and discard them, as that’s where a lot of the heat resides.
Now begin dicing the tomatoes. First cut them lengthwise into thin wedges. Then rotate the wedges 90 degrees and slice them into a fine dice. Then throw ‘em into the bowl with the jalapenos and stir.
Now it’s time to dice the onions. First turn the peeled onion on its side and make vertical slices. Then rotate the onion 90 degrees and slice downward to dice. And throw it on top of the jalapenos and tomatoes.
Now chop up a nice-sized bunch of cilantro. Don’t be stingy here! You can cut off the long stems before you start, but there’s no need to peel the leaves from the stems. Chop until it’s relatively fine, but not minced. Throw it into the bowl with the other yummy ingredients.
Then squeeze half of a small lime into the bowl. Add salt to taste. A couple of shakes should suffice. Stir together.
Tortilla Roll Ups
8 Ounces cream cheese
8 Ounce container of sour cream
2 cups of shredded cheddar cheese
1 small can of chopped green chilies
1 small can of chopped black olives
1 bundle of green onion chopped
garlic salt and accent to taste
Mix all of this yummy creamy thigh sticking goodness together. Spread out over burrito size tortillas and roll up. I wrap them is saran wrap and keep overnight in the fridge. Slice them up (easier when chilled) and serve with your favorite salsa for dipping.
8 Ounce container of sour cream
2 cups of shredded cheddar cheese
1 small can of chopped green chilies
1 small can of chopped black olives
1 bundle of green onion chopped
garlic salt and accent to taste
Mix all of this yummy creamy thigh sticking goodness together. Spread out over burrito size tortillas and roll up. I wrap them is saran wrap and keep overnight in the fridge. Slice them up (easier when chilled) and serve with your favorite salsa for dipping.
The Soup Nazi’s Mexican Chicken Chili
1 lb chicken breast fillets (4 fillets)
1 Tbs olive oil
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen yellow corn
1/2 carrot, sliced
1 celery stalk, diced
1 cup canned diced tomatoes
1 15-ounce can red kidney beans, plus liquid
1/4 cup diced canned pimento
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 tsp chili powder
1 tsp cumin
1/4 tsp salt
dash cayenne pepper
dash basil
dash oregano
On the side
Sour cream
pinch chopped Italian parsley
1 Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done — about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot.
2 Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
3 Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
4 Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.
1 Tbs olive oil
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen yellow corn
1/2 carrot, sliced
1 celery stalk, diced
1 cup canned diced tomatoes
1 15-ounce can red kidney beans, plus liquid
1/4 cup diced canned pimento
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 tsp chili powder
1 tsp cumin
1/4 tsp salt
dash cayenne pepper
dash basil
dash oregano
On the side
Sour cream
pinch chopped Italian parsley
1 Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done — about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot.
2 Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
3 Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
4 Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.
Nanny’s Corn
3 can’s shoepeg or white corn
1 block cream cheese
1 stick butter
3 tablespoons milk
chopped jalepenos to taste
Heat all ingredients on stove top then transfer to an oven safe casserole dish, bake at 375 until top turns all brown and bubbly mmmmmmmm goood!
1 block cream cheese
1 stick butter
3 tablespoons milk
chopped jalepenos to taste
Heat all ingredients on stove top then transfer to an oven safe casserole dish, bake at 375 until top turns all brown and bubbly mmmmmmmm goood!
Best Black Bean Dip Ever
1 can black beans drained
1 green bell pepper
1 small onion
2 or 3 cloves garlic
1 tsp seasoned salt (or more to taste)
1 heaping Tbls ground cumin
dash cayenne pepper
1/4 c oil
In food processor- onions, pepper, garlic and beans. Add spices and mix well.
Heat oil in skillet - pour in bean mix. Cook over medium to high heat stirring constantly. Cook approx. 20 minutes or until bean mix has thickened. Serve hot, warm or even cold with chips, veggies or warm tortillas. Makes an awesome quesadilla filling too.
1 green bell pepper
1 small onion
2 or 3 cloves garlic
1 tsp seasoned salt (or more to taste)
1 heaping Tbls ground cumin
dash cayenne pepper
1/4 c oil
In food processor- onions, pepper, garlic and beans. Add spices and mix well.
Heat oil in skillet - pour in bean mix. Cook over medium to high heat stirring constantly. Cook approx. 20 minutes or until bean mix has thickened. Serve hot, warm or even cold with chips, veggies or warm tortillas. Makes an awesome quesadilla filling too.
Tuesday, April 29, 2008
Jason's Fantastic Salsa
· 2 cans of Del Monte Diced Tomatoes with Zesty Mild Green Chilies (14.5 oz cans).
· 8 medium/large real ripe tomatoes. Skinned, and diced.
· 1/2 of a large red onion, chopped fine.
· 1/2 of a bunch of fresh cilantro, chopped fine.
· 1 large jalapeño, or 2 small ones. I take out the seeds, and chop fine. Want it hot? Leave 'em in.
· 1 fresh garlic clove, pressed or minced fine.
· 1 juicy lime – squeezed juice.
· Salt and Pepper to taste.
· 8 medium/large real ripe tomatoes. Skinned, and diced.
· 1/2 of a large red onion, chopped fine.
· 1/2 of a bunch of fresh cilantro, chopped fine.
· 1 large jalapeño, or 2 small ones. I take out the seeds, and chop fine. Want it hot? Leave 'em in.
· 1 fresh garlic clove, pressed or minced fine.
· 1 juicy lime – squeezed juice.
· Salt and Pepper to taste.
Sausage Spinach Bake
INGREDIENTS
* 1 package (6 ounces) savory herb-flavored stuffing mix
* 1/2 pound bulk pork sausage
* 1/4 cup chopped green onions
* 1/2 teaspoon minced garlic
* 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
* 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
* 1-1/2 cups half-and-half cream
* 3 eggs
* 2 tablespoons grated Parmesan cheese
DIRECTIONS
Prepare stuffing according to package directions. Meanwhile, crumble sausage into a large skillet; add onions and garlic; cook over medium heat until meat is no longer pink.
In a large bowl, combine the stuffing, sausage mixture and spinach. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish; sprinkle with Monterey Jack cheese. In a small bowl, combine cream and eggs; pour over sausage mixture.
Bake at 400° for 30 minutes. Sprinkle with Parmesan cheese; bake 5 minutes longer or until a knife inserted near the center comes out clean. Yield: 12 servings.
Tuesday, April 8, 2008
Santa Rosa Chicken Salad
1 box long grain wild rice-cooked (Uncle Ben's-small box)
3 chicken breast halves-cooked and diced
4 green onions-diced
1 red bell pepper-diced
3 oz. Chinese pea pods-(fresh) remove ends and cut into thirds
2 medium avocados-diced
1 cup chopped pecans
Combine all ingredients, except avocados and pecans, and place in fridge overnight.
Dressing
2 cloves garlic-minced
1/2 t salt
1/4 t pepper
1/3 c rice vinegar (Nakano seasoned rice vinegar)
1 T Dijon mustard
1/4 t sugar
1/3 c vegetable oil
Combine all dressing ingredients in blender. Cover and refrigerate. Mix with salad 2-4 hours before serving. Immediately before serving salad add avocados and pecan
Tuesday, March 18, 2008
Deviled Eggs
12 hard-cooked eggs
4 oz. cream cheese, softened
3 Tbsp. mayo
2 tsp. dijon mustard
2 tsp. white vinegar
1 tsp. sugar
1/8 tsp. paprika
Cut eggs in half lengthwise. Remove yolks, mix with cream cheese, mayo, mustard, vinegar and sugar.
Spoon mixture into ziplock bag. Cut corner off, and pipe filling into egg white halves. Sprinkle with paprika and optional toppings:
Toppings: crumbled bacon & green onions, sundried tomatoes in oil & fresh basil
4 oz. cream cheese, softened
3 Tbsp. mayo
2 tsp. dijon mustard
2 tsp. white vinegar
1 tsp. sugar
1/8 tsp. paprika
Cut eggs in half lengthwise. Remove yolks, mix with cream cheese, mayo, mustard, vinegar and sugar.
Spoon mixture into ziplock bag. Cut corner off, and pipe filling into egg white halves. Sprinkle with paprika and optional toppings:
Toppings: crumbled bacon & green onions, sundried tomatoes in oil & fresh basil
Baked Oatmeal:
1 cup oil (can substitute butter or applesauce)
1 ½ cups sugar (can reduce)
4 eggs
6 cups oats
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 cups milk
Combine all ingredients in order listed. Pour into greased 9x13-inch pan. Bake at 375° for 30-40 minutes until lightly browned. Serve topped with butter, brown sugar, and milk.
1 ½ cups sugar (can reduce)
4 eggs
6 cups oats
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 cups milk
Combine all ingredients in order listed. Pour into greased 9x13-inch pan. Bake at 375° for 30-40 minutes until lightly browned. Serve topped with butter, brown sugar, and milk.
Sunday, March 16, 2008
Angel Lush Cake
1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 cup thawed COOL WHIP LITE or COOL WHIP Sugar Free Whipped Topping
1 pkg. (10 oz.) round angel food cake
10 fresh strawberries
MIX pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.
CUT cake horizontally into three layers. Use toothpicks stuck in all the way around as cutting guides. Place bottom cake layer, cut-side up, on serving plate; top with one-third of the pudding mixture. Repeat layers two times.
REFRIGERATE at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 cup thawed COOL WHIP LITE or COOL WHIP Sugar Free Whipped Topping
1 pkg. (10 oz.) round angel food cake
10 fresh strawberries
MIX pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.
CUT cake horizontally into three layers. Use toothpicks stuck in all the way around as cutting guides. Place bottom cake layer, cut-side up, on serving plate; top with one-third of the pudding mixture. Repeat layers two times.
REFRIGERATE at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.
Saturday, March 15, 2008
9x9 Brownies
1 cube butter
1/2 cup cocoa
Melt over low heat in saucepan. Remove from heat. Add:
1 cup sugar
1 tsp. vanilla
2 eggs
1/2 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
Chopped pecans, optional. But WHY wouldn't you???
Spread into lightly greased 9x9 pan. Sprinkle a handful of chocolate chips over top. Bake at 350 degrees for 30 minutes.
1/2 cup cocoa
Melt over low heat in saucepan. Remove from heat. Add:
1 cup sugar
1 tsp. vanilla
2 eggs
1/2 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
Chopped pecans, optional. But WHY wouldn't you???
Spread into lightly greased 9x9 pan. Sprinkle a handful of chocolate chips over top. Bake at 350 degrees for 30 minutes.
Thursday, March 6, 2008
Chocolate Lovers' Favorite Cake
INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon almond extract
2 cups semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Even though I don't like cake I LOVE this.
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon almond extract
2 cups semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Even though I don't like cake I LOVE this.
Zesty Crockpot Chicken
4 boneless, thawed chicken breasts
1 can cream of chicken soup
1 pkg Good Seasons zesty italian salad dressing mix
1 c. water
1 tsp. parsley
1 pkg cream cheese
Place chicken in crock pot. Blend soup, dresssing mix, water and parsley, add to crock pot. Cook on low for 6to8 hours. 1 hour before serving, add the package of cream cheese. Serve over rice or noodles.
1 can cream of chicken soup
1 pkg Good Seasons zesty italian salad dressing mix
1 c. water
1 tsp. parsley
1 pkg cream cheese
Place chicken in crock pot. Blend soup, dresssing mix, water and parsley, add to crock pot. Cook on low for 6to8 hours. 1 hour before serving, add the package of cream cheese. Serve over rice or noodles.
Shrimp and Avocado Fettucini
½ pound dried fettuccine (boiled until al dente)
In large sauce pan stir until mixed, and shrimp is warmed:
3 Tbls olive oil
1 lb. Shrimp peeled and de-veined (I use frozen cocktail shrimp)
3 Tbls chopped fresh parsley
3 cloves garlic, minced
½ red or green jalapeno chili pepper, seeded and minced (wear rubber gloves)
¼ cup dry white wine
1 1/2 cups heavy cream
2 avocados, halved pitted and diced
1 cup grated parmesan cheese (fresh)
4 Tbls. fresh cilantro chopped
1to 2 tsp. fresh lime juice
salt and pepper to taste
Mix sauce with pasta and serve warm with garlic bread.
In large sauce pan stir until mixed, and shrimp is warmed:
3 Tbls olive oil
1 lb. Shrimp peeled and de-veined (I use frozen cocktail shrimp)
3 Tbls chopped fresh parsley
3 cloves garlic, minced
½ red or green jalapeno chili pepper, seeded and minced (wear rubber gloves)
¼ cup dry white wine
1 1/2 cups heavy cream
2 avocados, halved pitted and diced
1 cup grated parmesan cheese (fresh)
4 Tbls. fresh cilantro chopped
1to 2 tsp. fresh lime juice
salt and pepper to taste
Mix sauce with pasta and serve warm with garlic bread.
Turkey Mercedes
3 heads garlic, peeled
1 Tablespoon black pepper
1 Tablespoon Ground Cumin
1 Tablespoon Dried Oregano
2 Tablespoons Salt (or to taste)
2 cups fresh lemon juice
1 cup dry white wine
1/2 (12 fl. Ounce) can frozen orange juice concentrate, thawed
1 16 pound turkey
Directions:
1. Crush peeled garlic cloves, and place into large bowl. Season with pepper, cumin, oregano, and salt. Pour in lemon juice, wine, and orange juice concentrate; whisk together until well mixed.
2. Using a sharp paring knife, pierce turkey breast, thighs, and legs, creating holes for the marinade to penetrate. Pour marinade over turkey, and into the holes. Finally, stuff garlic pieces into the holes. Cover the turkey well, and refrigerate overnight to marinate.
3. Preheat oven to 325 degrees.
4. Roast turkey in preheated oven until the internal temp. of the thickest part of the thigh measures 180 degrees, about 5 hours. Baste turkey every 30 to 45 minutes. Once breast has browned, cover loosely with aluminum foil to prevent burning.
1 Tablespoon black pepper
1 Tablespoon Ground Cumin
1 Tablespoon Dried Oregano
2 Tablespoons Salt (or to taste)
2 cups fresh lemon juice
1 cup dry white wine
1/2 (12 fl. Ounce) can frozen orange juice concentrate, thawed
1 16 pound turkey
Directions:
1. Crush peeled garlic cloves, and place into large bowl. Season with pepper, cumin, oregano, and salt. Pour in lemon juice, wine, and orange juice concentrate; whisk together until well mixed.
2. Using a sharp paring knife, pierce turkey breast, thighs, and legs, creating holes for the marinade to penetrate. Pour marinade over turkey, and into the holes. Finally, stuff garlic pieces into the holes. Cover the turkey well, and refrigerate overnight to marinate.
3. Preheat oven to 325 degrees.
4. Roast turkey in preheated oven until the internal temp. of the thickest part of the thigh measures 180 degrees, about 5 hours. Baste turkey every 30 to 45 minutes. Once breast has browned, cover loosely with aluminum foil to prevent burning.
Mini Cream Cheese Cakes
24 oz. cream cheese, softened
5 eggs
1 cup sugar
1 1/2 tsp. vanilla
Topping:
1 pint sour cream
1/4 cup sugar
1 tsp. vanilla
Cream the cheese and eggs. Beat in sugar and vanilla. Use small paper liners in small cupcake pans. Fill mixture to 1/8 inch from top. Bake in preheated, 300-degree oven for 20 minutes. Remove from oven; cool for 5 minutes. Cake will drop.
Mix 1 pint sour cream with 1/4 cup sugar and 1 tsp. vanilla. Put a dollop on top of each cake. Bake 5 minutes more. Remove and cool. Refrigerate. Yields approximately 80 cakes.
5 eggs
1 cup sugar
1 1/2 tsp. vanilla
Topping:
1 pint sour cream
1/4 cup sugar
1 tsp. vanilla
Cream the cheese and eggs. Beat in sugar and vanilla. Use small paper liners in small cupcake pans. Fill mixture to 1/8 inch from top. Bake in preheated, 300-degree oven for 20 minutes. Remove from oven; cool for 5 minutes. Cake will drop.
Mix 1 pint sour cream with 1/4 cup sugar and 1 tsp. vanilla. Put a dollop on top of each cake. Bake 5 minutes more. Remove and cool. Refrigerate. Yields approximately 80 cakes.
Fruity Cream Cheese Pie
1 small box cook & serve vanilla pudding
3/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
3 Tbls. soft butter
Mix dry ingredients together with butter, add 1 egg and 1/2 cup milk. Combine and beat for 2 minutes. Pour into greased 9-inch pie pan. Place 3 cups of sliced peaches (or whole blueberries) on top of the above in the pie pan. Set aside.
Mix together:
8 oz. cream cheese
1/2 cup sugar
1/4 cup of mashed peaches (or mashed blueberries)
On top of fruit in pie pan - start to spread cream cheese mixture from the middle of the pan and spread toward the outer edge, stopping 1 inch from edge (makes a crust). Set aside.
Mix together:
1 Tbls. sugar and 1/2 tsp. cinnamon
Sprinkle the cinnamon mixture on top of cream cheese spread. Bake pie at 350 degrees for 35-40 minutes. Serve cold from refrigerator.
3/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
3 Tbls. soft butter
Mix dry ingredients together with butter, add 1 egg and 1/2 cup milk. Combine and beat for 2 minutes. Pour into greased 9-inch pie pan. Place 3 cups of sliced peaches (or whole blueberries) on top of the above in the pie pan. Set aside.
Mix together:
8 oz. cream cheese
1/2 cup sugar
1/4 cup of mashed peaches (or mashed blueberries)
On top of fruit in pie pan - start to spread cream cheese mixture from the middle of the pan and spread toward the outer edge, stopping 1 inch from edge (makes a crust). Set aside.
Mix together:
1 Tbls. sugar and 1/2 tsp. cinnamon
Sprinkle the cinnamon mixture on top of cream cheese spread. Bake pie at 350 degrees for 35-40 minutes. Serve cold from refrigerator.
Nancy’s Easy Fruit Cobbler
3 cans pie filling - (cherry, peach or any berry - or a fresh fruit pie filling recipe)
1 Tbls. lemon juice
1/2 cup or 1 stick butter
1 yellow cake mix
1/2 cup chopped pecans (optional)
Preheat oven to 350 degrees. In a sauce pan, melt butter, dump in yellow cake mix, add pecans, if desired. Mix until crumbly. Set aside. In a 9x13 baking pan, combine filling and lemon juice, put crumbled mixture on top of fruit and bake for 30 minutes until lightly brown.
1 Tbls. lemon juice
1/2 cup or 1 stick butter
1 yellow cake mix
1/2 cup chopped pecans (optional)
Preheat oven to 350 degrees. In a sauce pan, melt butter, dump in yellow cake mix, add pecans, if desired. Mix until crumbly. Set aside. In a 9x13 baking pan, combine filling and lemon juice, put crumbled mixture on top of fruit and bake for 30 minutes until lightly brown.
Fruit Dip
6 oz. cream cheese
1/4 cup orange juice
7 oz. marshmallow cream
Blend together and serve as a dip for apples, strawberries, bananas, pineapple, oranges, etc...
1/4 cup orange juice
7 oz. marshmallow cream
Blend together and serve as a dip for apples, strawberries, bananas, pineapple, oranges, etc...
Poppy Seed Bread
Serves: 24 - Sweet, heavy bread that can be made entirely from food storage items. Great for breakfast.
3 cups all-purpose flour
2 cups sugar
1 1/2 tsps. salt
1 1/2 tsps. baking powder
1 1/2 Tbls. poppy seed
1/4 cup egg white powder
3/4 cup warm water
1 1/2 cups milk (may make it up from powdered)
1 6-oz. jar pears (baby food)
1/2 cup vegetable oil
1 1/2 tsps. almond extract
1 1/2 tsps. butter flavoring
1 1/2 tsps. vanilla
Preheat oven to 350 degrees. Mix flour, sugar, salt, baking powder and poppy seeds in large bowl. In separate bowl, mix egg white powder with 3/4 cup warm water until dissolved and frothy. Add milk, baby pears, oil and extracts and mix well. Add wet ingredients to dry ingredients and whisk until just mixed. Pour into two loaf pans, a bundt cake pan or muffin tins that have been sprayed with non-stick spray. Bake loaves approx. 50 minutes, bundt cake approx. 40, muffins approx. 20 minutes.
One slice of bread equals 28% fat, 5.25 fat grams and 172 calories.
3 cups all-purpose flour
2 cups sugar
1 1/2 tsps. salt
1 1/2 tsps. baking powder
1 1/2 Tbls. poppy seed
1/4 cup egg white powder
3/4 cup warm water
1 1/2 cups milk (may make it up from powdered)
1 6-oz. jar pears (baby food)
1/2 cup vegetable oil
1 1/2 tsps. almond extract
1 1/2 tsps. butter flavoring
1 1/2 tsps. vanilla
Preheat oven to 350 degrees. Mix flour, sugar, salt, baking powder and poppy seeds in large bowl. In separate bowl, mix egg white powder with 3/4 cup warm water until dissolved and frothy. Add milk, baby pears, oil and extracts and mix well. Add wet ingredients to dry ingredients and whisk until just mixed. Pour into two loaf pans, a bundt cake pan or muffin tins that have been sprayed with non-stick spray. Bake loaves approx. 50 minutes, bundt cake approx. 40, muffins approx. 20 minutes.
One slice of bread equals 28% fat, 5.25 fat grams and 172 calories.
Quicky Tricky ( No-Bake ) Cookies
2 cups sugar
1/2 cup butter
1/4 cup unsweetened cocoa
1/2 cup milk
1 tsp. vanilla
3 cups quick oats
1 cup creamy peanut butter
Serves: 45
When done right, these are rich and creamy like fudge.
Boil sugar, butter, cocoa and milk for 1 minute in saucepan. Add vanilla, oats and peanut butter and mix well. Drop by teaspoonfuls on waxed paper or lightly buttered cookie sheet. Chill until hardened, approximately 30 minutes. One cookie equals 38% fat, 4 fat grams and 97 calories.
1/2 cup butter
1/4 cup unsweetened cocoa
1/2 cup milk
1 tsp. vanilla
3 cups quick oats
1 cup creamy peanut butter
Serves: 45
When done right, these are rich and creamy like fudge.
Boil sugar, butter, cocoa and milk for 1 minute in saucepan. Add vanilla, oats and peanut butter and mix well. Drop by teaspoonfuls on waxed paper or lightly buttered cookie sheet. Chill until hardened, approximately 30 minutes. One cookie equals 38% fat, 4 fat grams and 97 calories.
Peanut Butter Balls
Serves: 30 - Easy candy the kids can make.
1 1/4 cups powdered sugar
1 cup peanut butter - (creamy OR crunchy)
1 cup dry milk powder
1 cup honey
Combine all ingredients in a medium-sized bowl. Roll dough into 1-inch balls and set on waxed paper. Chill until hard. For a variation, mix only powdered sugar with peanut butter until it’s the consistency of dough. Roll into balls, set on waxed paper and chill.
1 1/4 cups powdered sugar
1 cup peanut butter - (creamy OR crunchy)
1 cup dry milk powder
1 cup honey
Combine all ingredients in a medium-sized bowl. Roll dough into 1-inch balls and set on waxed paper. Chill until hard. For a variation, mix only powdered sugar with peanut butter until it’s the consistency of dough. Roll into balls, set on waxed paper and chill.
Handmade Ice Cream - Camping Style
1/2 cup chocolate milk
6 Tablespoons table salt
1 Tablespoon sugar
1/4 teaspoon vanilla
Ice
Pint and Gallon size ziplock baggies
Place Ice and Salt in large baggie. Place milk, sugar and vanilla in small baggie and zip. Place small baggie inside large baggie, zip and shake for 5 minutes. Remove small baggie and wash carefully to remove salt before opening. (can also make mint and chocolate chip flavors.)
6 Tablespoons table salt
1 Tablespoon sugar
1/4 teaspoon vanilla
Ice
Pint and Gallon size ziplock baggies
Place Ice and Salt in large baggie. Place milk, sugar and vanilla in small baggie and zip. Place small baggie inside large baggie, zip and shake for 5 minutes. Remove small baggie and wash carefully to remove salt before opening. (can also make mint and chocolate chip flavors.)
Mexicali Pizza
1 (10 oz.) prebaked thin-crust Italian pizza crust
1 (15 oz.) can black beans
6 oz. (1 1/2 cups) shredded Mexican cheese
1/2 cup salsa
1/3 cup chopped cilantro or sliced green onions
Heat oven to 450 degrees. Place pizza crust on ungreased sheet. In medium bowl, combine all remaining ingredients; mix well. Spoon over crust. Bake at 450 degrees for 8-10 minutes or until crust is golden brown and cheese is melted. To serve, cut into wedges.
1 (15 oz.) can black beans
6 oz. (1 1/2 cups) shredded Mexican cheese
1/2 cup salsa
1/3 cup chopped cilantro or sliced green onions
Heat oven to 450 degrees. Place pizza crust on ungreased sheet. In medium bowl, combine all remaining ingredients; mix well. Spoon over crust. Bake at 450 degrees for 8-10 minutes or until crust is golden brown and cheese is melted. To serve, cut into wedges.
South of the Border Wraps
1 cup cooked rice
1 15 oz. Can Kidney beans, rinsed and drained
1 15 1/2 oz. Can whole kernel corn, drained
1/2 cup chopped orange bell pepper
1 8 oz. Jar thick and chunky salsa (1 cup)
2 Tablespoons chopped fresh cilantro
8 flour tortillas
1 cup shredded taco-seasoned cheese (4 oz.)
Mix rice, beans, corn, bell pepper, salsa and cilantro. Spread 1/2 cup of the rice mixture over each tortilla to within 1 inch of the edge. Sprinkle each with 2 tablespoons cheese.
Fold opposite edges of each tortilla toward center over filling.
Roll up open end of tortilla toward opposite edge.
Place 4 wraps, seam side down, in square microwaveable dish,
9X9X2 inches. Microwave uncovered on high for 2 to 2 1/2
minutes, rotating dish 1/2 turn after 1 minute, until heated
through. Repeat with remaining wraps. Makes 4 servings.
1 15 oz. Can Kidney beans, rinsed and drained
1 15 1/2 oz. Can whole kernel corn, drained
1/2 cup chopped orange bell pepper
1 8 oz. Jar thick and chunky salsa (1 cup)
2 Tablespoons chopped fresh cilantro
8 flour tortillas
1 cup shredded taco-seasoned cheese (4 oz.)
Mix rice, beans, corn, bell pepper, salsa and cilantro. Spread 1/2 cup of the rice mixture over each tortilla to within 1 inch of the edge. Sprinkle each with 2 tablespoons cheese.
Fold opposite edges of each tortilla toward center over filling.
Roll up open end of tortilla toward opposite edge.
Place 4 wraps, seam side down, in square microwaveable dish,
9X9X2 inches. Microwave uncovered on high for 2 to 2 1/2
minutes, rotating dish 1/2 turn after 1 minute, until heated
through. Repeat with remaining wraps. Makes 4 servings.
Peanut Butter & Chocolate Cookie Cups
3/4 cup (1 1/2 sticks) butter or margarine, softened
1/3 cup sugar
1 1/2 cups flour
1 11-oz. pkg. Nestle Peanut Butter & Milk Chocolate Morsels, divided
2 large eggs
1 can (14 oz.) Sweetened Condensed Milk
1 tsp. vanilla
• PREHEAT oven to 350. Heavily grease 36 mini-muffin cups.
• BEAT butter & sugar in small bowl until creamy. Add flour and beat until moist & crumbly. Roll rounded teaspoon dough into a ball;
press onto bottom & half way up side of muffin cup. Repeat with remaining dough. Press 5 morsels into each cup.
• BEAT eggs in medium bowl with a wire whisk. Stir in sweetened condensed milk & vanilla. Spoon into muffin cups, filling almost to the top of each cup.
• BAKE 15 - 18 minutes or until centers are puffed and edges are slightly brown. Remove from oven to wire rack(s). Gently run knife around edges of cakes. Let centers flatten. While still warm, top cakes with half of remaining morsels (they will soften & retain their shape). Repeat with remaining morsels. Cool completely in pan. Release cakes from cups with tip of knife.
1/3 cup sugar
1 1/2 cups flour
1 11-oz. pkg. Nestle Peanut Butter & Milk Chocolate Morsels, divided
2 large eggs
1 can (14 oz.) Sweetened Condensed Milk
1 tsp. vanilla
• PREHEAT oven to 350. Heavily grease 36 mini-muffin cups.
• BEAT butter & sugar in small bowl until creamy. Add flour and beat until moist & crumbly. Roll rounded teaspoon dough into a ball;
press onto bottom & half way up side of muffin cup. Repeat with remaining dough. Press 5 morsels into each cup.
• BEAT eggs in medium bowl with a wire whisk. Stir in sweetened condensed milk & vanilla. Spoon into muffin cups, filling almost to the top of each cup.
• BAKE 15 - 18 minutes or until centers are puffed and edges are slightly brown. Remove from oven to wire rack(s). Gently run knife around edges of cakes. Let centers flatten. While still warm, top cakes with half of remaining morsels (they will soften & retain their shape). Repeat with remaining morsels. Cool completely in pan. Release cakes from cups with tip of knife.
Honey Butter
Ingredients:
½ cup butter, softened
½ teaspoon vanilla
½ cup honey
method:
whip softened butter until light and fluffy. add vanilla and honey gradually. beat for 20 minutes. makes 1 cup.
½ cup butter, softened
½ teaspoon vanilla
½ cup honey
method:
whip softened butter until light and fluffy. add vanilla and honey gradually. beat for 20 minutes. makes 1 cup.
Lion House Rolls
ingredients:
2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour
method:
in large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. add yeast, then sugar, salt, butter, egg, and 2 cups flour. mix on low speed until ingredients are wet, then for 2 minutes at medium speed. add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. dough should be soft, not overly sticky, and not stiff. (it is not necessary to use the entire amount of flour). scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. turn dough over in bowl so it is covered with oil. (this helps prevent dough from drying out). cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
scrape dough out onto floured board. turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. with rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. brush with melted butter. with pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. make cuts through strips of dough every 2 inches, making about 18 pieces of dough.
starting with short end, roll up one piece of dough, with butter on the inside. place roll on parchment-lined pan with other short end down on the paper. repeat with remaining pieces of dough. be sure all rolls face the same direction on baking pan. cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. brush tops of rolls with melted butter. serve with honey butter. makes 1 to 1 ½ dozen rolls.
2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour
method:
in large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. add yeast, then sugar, salt, butter, egg, and 2 cups flour. mix on low speed until ingredients are wet, then for 2 minutes at medium speed. add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. dough should be soft, not overly sticky, and not stiff. (it is not necessary to use the entire amount of flour). scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. turn dough over in bowl so it is covered with oil. (this helps prevent dough from drying out). cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
scrape dough out onto floured board. turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. with rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. brush with melted butter. with pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. make cuts through strips of dough every 2 inches, making about 18 pieces of dough.
starting with short end, roll up one piece of dough, with butter on the inside. place roll on parchment-lined pan with other short end down on the paper. repeat with remaining pieces of dough. be sure all rolls face the same direction on baking pan. cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. brush tops of rolls with melted butter. serve with honey butter. makes 1 to 1 ½ dozen rolls.
CAROLYN'S CHOCOLATE CHIP COOKIES
From Martha Stewart
MAKES 30
- 2 cups plus 2 Tbsp. all-purpose flour
- ½ tsp. salt
- ½ tsp. baking soda
- 1 cup (2 sticks) butter
- 1 cup plus 2 Tbsp. firmly packed dark brown sugar (no substitutions, please!)
- ½ cup granulated white sugar
- 1 large whole egg
- 1 large egg yolk
- ½ Tbsp. pure vanilla extract
- 1 ½ cups semisweet chocolate chips
- 1 cup toasted walnuts, broken into large pieces (optional)
1. In a large bowl, whisk together flour, baking soda, and salt; set aside.
2. Melt butter in microwave on 50% power in a large, microwave safe mixing bowl. Whisk in sugars. Let cool to room temperature. Add whole egg and egg yolk, and vanilla; whisk well and make sure no lumps of dark brown sugar remain. (The original recipe directions say to melt the butter on the stove, so do you can also do it that way if you would rather.)
3. Fold the dry ingredients into the butter/sugar mixture until just combined. Fold in chocolate chips and nuts. Cover with plastic wrap and refrigerate until firm—about 30 minutes.
4. Preheat oven to 325 degrees. Using two large spoons, or (my favorite way) a small ice cream scoop, place golf-ball size mounds of dough on a baking sheet—about 3" apart. (A jelly-roll will fit about 9 balls.) Bake until cookies no longer look wet on top, about 12 to 14 minutes. Remove from oven and cool on the pan for 5 minutes. Place cookies on a wire rack to finish cooling.
MAKES 30
- 2 cups plus 2 Tbsp. all-purpose flour
- ½ tsp. salt
- ½ tsp. baking soda
- 1 cup (2 sticks) butter
- 1 cup plus 2 Tbsp. firmly packed dark brown sugar (no substitutions, please!)
- ½ cup granulated white sugar
- 1 large whole egg
- 1 large egg yolk
- ½ Tbsp. pure vanilla extract
- 1 ½ cups semisweet chocolate chips
- 1 cup toasted walnuts, broken into large pieces (optional)
1. In a large bowl, whisk together flour, baking soda, and salt; set aside.
2. Melt butter in microwave on 50% power in a large, microwave safe mixing bowl. Whisk in sugars. Let cool to room temperature. Add whole egg and egg yolk, and vanilla; whisk well and make sure no lumps of dark brown sugar remain. (The original recipe directions say to melt the butter on the stove, so do you can also do it that way if you would rather.)
3. Fold the dry ingredients into the butter/sugar mixture until just combined. Fold in chocolate chips and nuts. Cover with plastic wrap and refrigerate until firm—about 30 minutes.
4. Preheat oven to 325 degrees. Using two large spoons, or (my favorite way) a small ice cream scoop, place golf-ball size mounds of dough on a baking sheet—about 3" apart. (A jelly-roll will fit about 9 balls.) Bake until cookies no longer look wet on top, about 12 to 14 minutes. Remove from oven and cool on the pan for 5 minutes. Place cookies on a wire rack to finish cooling.
Green Bean and Artichoke Casserole
2 (16-ounce) packages frozen French-cut green beans, thawed
1 (14-ounce) can artichoke hearts, quartered and drained
2 cups Italian bread crumbs
½ cup olive oil
1 tablespoon minced garlic
1/3 cup grated Parmesan cheese
(I halved the recipe but used the entire 14-ounce can of artichokes)
Preheat the oven to 350 degrees F. In a large mixing bowl, combine the green beans, artichoke hearts, bread crumbs, olive oil, garlic and cheese. Place in a 3-quart oblong casserole coated with non-stick cooking spray, and bake for 30 minutes, or until lightly browned. Serve.
1 (14-ounce) can artichoke hearts, quartered and drained
2 cups Italian bread crumbs
½ cup olive oil
1 tablespoon minced garlic
1/3 cup grated Parmesan cheese
(I halved the recipe but used the entire 14-ounce can of artichokes)
Preheat the oven to 350 degrees F. In a large mixing bowl, combine the green beans, artichoke hearts, bread crumbs, olive oil, garlic and cheese. Place in a 3-quart oblong casserole coated with non-stick cooking spray, and bake for 30 minutes, or until lightly browned. Serve.
Shrimp,Tortellini & Spinach
Prep Time:
5 min
Total Time:
25 min
Makes:
4 servings, 1-1/2 cups each
1 pkg. (9 oz.) refrigerated cheese tortellini
1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
2 cloves garlic, minced
1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained
3/4 lb. cooked cleaned medium shrimp
1 bag (6 oz.) baby spinach leaves
1/4 cup chopped fresh basil
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
COOK tortellini in large (4-qt.) saucepan as directed on package. Drain in colander; set aside. Heat dressing in same pan on medium-high heat. Add garlic; cook 1 min. Add tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 min. or until spinach is wilted, stirring occasionally.
STIR in tortellini and basil; simmer, uncovered, 3 to 4 min. or until sauce is thickened, stirring occasionally.
SERVE topped with the cheese.
5 min
Total Time:
25 min
Makes:
4 servings, 1-1/2 cups each
1 pkg. (9 oz.) refrigerated cheese tortellini
1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
2 cloves garlic, minced
1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained
3/4 lb. cooked cleaned medium shrimp
1 bag (6 oz.) baby spinach leaves
1/4 cup chopped fresh basil
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
COOK tortellini in large (4-qt.) saucepan as directed on package. Drain in colander; set aside. Heat dressing in same pan on medium-high heat. Add garlic; cook 1 min. Add tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 min. or until spinach is wilted, stirring occasionally.
STIR in tortellini and basil; simmer, uncovered, 3 to 4 min. or until sauce is thickened, stirring occasionally.
SERVE topped with the cheese.
Roast Pork Tenderloin Supper
Prep Time:
15 min
Total Time:
45 min
Makes:
6 servings
2 pork tenderloins (1-1/2 lb.)
1/4 cup GREY POUPON Dijon Mustard
2 tsp. dried thyme leaves
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 lb. fresh green beans (about 3 cups), steamed
PREHEAT oven to 400ºF. Heat large nonstick skillet on medium heat. Add meat; cook 5 min. or until browned on all sides, turning occasionally. Remove meat from skillet, reserving meat drippings in skillet. Place meat in 13x9-inch baking dish. Combine mustard and thyme; spread evenly onto meat.
BAKE 20 to 25 min. or until cooked through (160ºF). Transfer to carving board; tent with foil. Let stand 5 min. Meanwhile, prepare stuffing as directed on package, reducing the spread to 1 Tbsp.
ADD broth to same skillet. Bring to boil on high heat. Reduce heat to medium-low. Add Neufchatel cheese; cook 2 min. or until Neufchatel cheese is completely melted and mixture is well blended, stirring constantly.
CUT meat into thin slices. Serve topped with the Neufchatel cheese sauce along with the stuffing and beans.
15 min
Total Time:
45 min
Makes:
6 servings
2 pork tenderloins (1-1/2 lb.)
1/4 cup GREY POUPON Dijon Mustard
2 tsp. dried thyme leaves
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 lb. fresh green beans (about 3 cups), steamed
PREHEAT oven to 400ºF. Heat large nonstick skillet on medium heat. Add meat; cook 5 min. or until browned on all sides, turning occasionally. Remove meat from skillet, reserving meat drippings in skillet. Place meat in 13x9-inch baking dish. Combine mustard and thyme; spread evenly onto meat.
BAKE 20 to 25 min. or until cooked through (160ºF). Transfer to carving board; tent with foil. Let stand 5 min. Meanwhile, prepare stuffing as directed on package, reducing the spread to 1 Tbsp.
ADD broth to same skillet. Bring to boil on high heat. Reduce heat to medium-low. Add Neufchatel cheese; cook 2 min. or until Neufchatel cheese is completely melted and mixture is well blended, stirring constantly.
CUT meat into thin slices. Serve topped with the Neufchatel cheese sauce along with the stuffing and beans.
Black Beans
1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
teaspoon ground cumin
2 tablespoons olive oil
1 1/2 teaspoon salt
2 tablespoons fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
1 1/3 cup tomato juice
2 cloves garlic, minced
teaspoon ground cumin
2 tablespoons olive oil
1 1/2 teaspoon salt
2 tablespoons fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
Cilantro-Lime Rice
1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
1 1/4 cup water
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
1 1/4 cup water
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.
Cafe Rio Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno (Use the seeds too if you like it spicy. You could substitute a few drops of green Tabasco for the jalapeno.)
Use a food processor to blend all the ingredients well. Refrigerate.* be warned... this makes a ton of dressing, but it will keep in the refrigerator for up to two weeks.
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno (Use the seeds too if you like it spicy. You could substitute a few drops of green Tabasco for the jalapeno.)
Use a food processor to blend all the ingredients well. Refrigerate.* be warned... this makes a ton of dressing, but it will keep in the refrigerator for up to two weeks.
Coeur a la Creme with Raspberry and Grand Marnier Sauce
12 ounces cream cheese, at room temperature
1 1/4 cup confectioners' sugar
2 1/2 cups cold heavy cream
2 teaspoons pure vanilla extract
1/4 teaspoon grated lemon zest
Seeds scraped from 1 vanilla bean
Raspberry and Grand Marnier Sauce, recipe follows
2 half-pints fresh raspberries
Place the cream cheese and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.
Line a 7-inch sieve with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.
To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base. Serve with raspberries and extra sauce.
Raspberry and Grand Marnier Sauce:
1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
Place raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and orange liqueur into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.
Yield: 2 cups
1 1/4 cup confectioners' sugar
2 1/2 cups cold heavy cream
2 teaspoons pure vanilla extract
1/4 teaspoon grated lemon zest
Seeds scraped from 1 vanilla bean
Raspberry and Grand Marnier Sauce, recipe follows
2 half-pints fresh raspberries
Place the cream cheese and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.
Line a 7-inch sieve with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.
To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base. Serve with raspberries and extra sauce.
Raspberry and Grand Marnier Sauce:
1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
Place raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and orange liqueur into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.
Yield: 2 cups
Monte Cristo Sandwich
serves 4
* 8 Slices of Texas Toast Bread (the thick, square slices)
* 4 Slices of Virgina Baked Ham
* 4 Slices of Turkey
* 4 Slices of Swiss Cheese
* Mustard
* 2 Eggs
* 1 1/2 Cups Milk
* 1 tsp Nutmeg/Cinnamon or a Apple Pie Spice Mix
* Raspberry Preserves
* Powdered Sugar
Directions:
* Spread mustard on 4 slices of the bread
* Layer slices of the following: cheese, turkey, ham
* Place bread on top to make sandwich
* Combine eggs, milk & spices in a bowl & mix.
* Dip the entire sandwich in the mixture (you'll need to turn over the sandwich to make sure both sides are covered)
* Grill in a grill pan lightly sprayed with pam to prevent sticking
* Give the sandwich a sprinkle of powdered sugar & a dollup of raspberry jam
* 8 Slices of Texas Toast Bread (the thick, square slices)
* 4 Slices of Virgina Baked Ham
* 4 Slices of Turkey
* 4 Slices of Swiss Cheese
* Mustard
* 2 Eggs
* 1 1/2 Cups Milk
* 1 tsp Nutmeg/Cinnamon or a Apple Pie Spice Mix
* Raspberry Preserves
* Powdered Sugar
Directions:
* Spread mustard on 4 slices of the bread
* Layer slices of the following: cheese, turkey, ham
* Place bread on top to make sandwich
* Combine eggs, milk & spices in a bowl & mix.
* Dip the entire sandwich in the mixture (you'll need to turn over the sandwich to make sure both sides are covered)
* Grill in a grill pan lightly sprayed with pam to prevent sticking
* Give the sandwich a sprinkle of powdered sugar & a dollup of raspberry jam
Popovers
2 C Flour
1 tsp Salt
4 large eggs, room temperature
2 C milk, room temperature
Directions:
Mix dry ingredients. In a separate bowl, mix wet ingredients. Combine, being sure not to over mix. Heat oven to 450. Once the oven is heated, place popover pan (empty) into the oven to heat for 5-10 minutes. Remove, and grease popover cups with butter or oil. Fill 1/2- 2/3 full with batter. Bake for 30 minutes. Yields roughly a dozen popovers.
Some tips to remember: make sure that milk and eggs are room temperature. Don't open the oven while the popovers are cooking or they'll come out flat. If you use skim or fat free milk, decrease the oven temp by 25 degrees and take a few minutes off the cooking time.
A few years ago I remember making some that I think had cheese or something in them. Chris was saying today how good it would be to put some cheese and ham in the middle, which we may have to try. You can also just sprinkle cheese on top of the batter prior to placing in the oven. Popover pans can be purchased here or here. I'm just now realizing that I think I have the mini-pan (which still makes a good sized popover). I feel like I've been living a lie. The ones they serve at the cafe are gynormous so I'm quite sure they use a larger pan. I've also heard of people making these in muffin tins, which I've never tried so you are on your own on that one.
The ingredients for popovers are pretty basic, which means they aren't super flavorful, which is why you'll want to make some yummy raspberry butter to go with (don't worry there will be no churning involved.) Popovers in NYC serves theirs with strawberry butter which is delicious, but I'm more of a raspberry gal, so I made raspberry instead. Super simple, super easy:
Raspberry Butter
1 stick (1/4 lb) unsalted butter, room temperature
1/4 C raspberry preserves
2 Tbsp powdered sugar
Place in mixer and beat until well combined. Return to refrigerator to help set. Try to resist eating by the spoonful.
1 tsp Salt
4 large eggs, room temperature
2 C milk, room temperature
Directions:
Mix dry ingredients. In a separate bowl, mix wet ingredients. Combine, being sure not to over mix. Heat oven to 450. Once the oven is heated, place popover pan (empty) into the oven to heat for 5-10 minutes. Remove, and grease popover cups with butter or oil. Fill 1/2- 2/3 full with batter. Bake for 30 minutes. Yields roughly a dozen popovers.
Some tips to remember: make sure that milk and eggs are room temperature. Don't open the oven while the popovers are cooking or they'll come out flat. If you use skim or fat free milk, decrease the oven temp by 25 degrees and take a few minutes off the cooking time.
A few years ago I remember making some that I think had cheese or something in them. Chris was saying today how good it would be to put some cheese and ham in the middle, which we may have to try. You can also just sprinkle cheese on top of the batter prior to placing in the oven. Popover pans can be purchased here or here. I'm just now realizing that I think I have the mini-pan (which still makes a good sized popover). I feel like I've been living a lie. The ones they serve at the cafe are gynormous so I'm quite sure they use a larger pan. I've also heard of people making these in muffin tins, which I've never tried so you are on your own on that one.
The ingredients for popovers are pretty basic, which means they aren't super flavorful, which is why you'll want to make some yummy raspberry butter to go with (don't worry there will be no churning involved.) Popovers in NYC serves theirs with strawberry butter which is delicious, but I'm more of a raspberry gal, so I made raspberry instead. Super simple, super easy:
Raspberry Butter
1 stick (1/4 lb) unsalted butter, room temperature
1/4 C raspberry preserves
2 Tbsp powdered sugar
Place in mixer and beat until well combined. Return to refrigerator to help set. Try to resist eating by the spoonful.
Amish Country Bread
4 Tbsps Sugar
2 Tbsps Butter (melted)
3 tsps Salt
1 1/2 C hot water
2 Tbsps of rapid rise yeast*
5 Cups of flour (+ or -)*
Directions
Put all ingredients but the flour into the mixer (KitchenAid) and let sit for a few minutes so "the yeast can do it's thing". Add the flour in small batches & mix with a dough hook for 8-10 minutes. Remove & place in a bowl that has been greased & let dough rise until double in size (about 30 min). Punch down & divide in half into 2 rounds and place on a greased cookie sheet. Cut decorative slits on top. Let dough rise again. Rub an egg white wash (1 egg white + 1 tbsp water) over the top and sprinkle with kosher salt. I added the dried rosemary & parmesan here. Bake at 400 degrees for 17-20 minutes (for me it took about 25 minutes).
*I used regular (non-rapid rise) yeast and so it took longer for the dough to rise- a few hours.
**You can also use wheat flour or do half & half.
2 Tbsps Butter (melted)
3 tsps Salt
1 1/2 C hot water
2 Tbsps of rapid rise yeast*
5 Cups of flour (+ or -)*
Directions
Put all ingredients but the flour into the mixer (KitchenAid) and let sit for a few minutes so "the yeast can do it's thing". Add the flour in small batches & mix with a dough hook for 8-10 minutes. Remove & place in a bowl that has been greased & let dough rise until double in size (about 30 min). Punch down & divide in half into 2 rounds and place on a greased cookie sheet. Cut decorative slits on top. Let dough rise again. Rub an egg white wash (1 egg white + 1 tbsp water) over the top and sprinkle with kosher salt. I added the dried rosemary & parmesan here. Bake at 400 degrees for 17-20 minutes (for me it took about 25 minutes).
*I used regular (non-rapid rise) yeast and so it took longer for the dough to rise- a few hours.
**You can also use wheat flour or do half & half.
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