STUFFED JALAPENO POPPERS

Written by free recipes on January 19th, 2012 in Appetizers & Snacks.

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STUFFED JALAPENO POPPERS

Ingredients

24 fresh jalapeno peppers (1 1/4 lb) medium size
1 1/2 cup shredded Cheddar cheese
1 8 ounce cream cheese
6 cup vegetable oil for frying
3 eggs, slightly beaten
2 cups bread crumbs

Directions

Cut stem end off peppers with paring knife. (wear plastic gloves!) Carefully remove seeds and white membrane. Mix cheeses together and stuff peppers with cheese. Heat oil in deep-fat fryer to 375* or in large pot until oil registers 375*. Meanwhile, place eggs in small bowl. Place crumbs in shallow pan. Drop 4 peppers in eggs; toss to coat. Using fork, lift 1 pepper at a time out of egg, shaking off excess. Drop into crumbs; toss to coat. Place on sheet pan. When all peppers are coated, set aside for 15 min. to set up and dry. Repeat 6 more times with remaining peppers. With slotted spoon, slip peppers, 5-6 at a time, into hot oil. Fry
2-3 minutes, until golden. Remove to platter lined with paper towels to drain. Repeat with remaining peppers. Serve immediately.

Yield: 24 poppers

Category: Appetizers

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PENNE PASTA WITH SHRIMP

Written by 888 on January 18th, 2012 in Pasta, Seafood.

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PENNE PASTA WITH SHRIMP

Ingredients

1 pound penne pasta
3/4 cup olive oil
1 1/2 pounds medium-large shrimp, grilled, peeled and deveined
1 pound ripe plum tomatoes, peeled, diced and seeded
1/2 pound mozarella cheese, cubed
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 cloves minced garlic
Salt to taste pepper to taste

Directions

Cook penne in rapidly boiling, salted water as directed on package until al dente. When cooked, remove from heat and drain well. Place penne in a bowl and stir in oil. Coat well. Stir in remaining ingredients. Allow to sit for 15 minutes and then serve immediately.

Yield: 8 servings

Herbalife Products – United States

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SPINACH SOUFFLE

Written by free recipes on January 13th, 2012 in Sides, Vegetables.

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SPINACH SOUFFLE

Ingredients

1 pound fresh spinach
1/4 cup chopped fennel bulb
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon dill weed
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
3 eggs, separated
1/4 teaspoon cream of tartar

Directions

Prepare and cook spinach as directed.  Place spinach in blender or food processor.  Cover and blend, or process, until mixture is smooth. Heat oven to 350 degrees. Butter 4-cup souffle dish or 1-quart casserole. Heat margarine in 1-1/2-quart saucepan over medium heat until melted. Stir in flour, nutmeg, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk.
Heat to boiling, stirring constantly. Boil and stir 1 minute.
Beat egg whites and cream of tartar in large bowl on high speed until stiff and dry. Beat egg yolks in medium bowl on high speed until very thick and lemon colored. Stir into white sauce mixture. Stir in spinach. Stir about one-fourth of the egg whites into sauce mixture. Fold into remaining egg whites. Carefully pour into souffle dish. Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove foil band and quickly divide souffle into servings with 2 forks. Serve immediately

Yield:  4 servings

Category: Side Dishes, Vegetables

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CHEATERS CHICKEN CACCITORE

Written by free recipes on January 9th, 2012 in Chicken, Crockpot, Main Dishes.

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CHEATERS CHICKEN CACCITORE

Ingredients:

6 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic

Directions:

Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion and garlic. Cook on low for 7 to 9 hours. Serve!

Yield: 5 Servings

Calories 283, Protein 37g, Total Fat 5g, Sodium 742mg, Cholesterol 82mg, Carbohydrates 21g, Fiber 4g

Categories: Crockpot, Chicken, Main Dishes

NRG. Energy Drink

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Vegan Crepes

Written by free recipes on January 8th, 2012 in Desserts, Sweet, Vegetarian.

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Vegan Crepes

Ingredients

1/2 cup soy milk
1/2 cup water
1/4 cup melted soy margarine
1 tablespoon turbinado sugar
2 tablespoons maple syrup
1 cup unbleached all-purpose flour
1/4 teaspoon salt

Directions

In a large mixing bowl, blend soy milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt. Cover and chill the mixture for 2 hours.
Lightly grease a 5 to 6 inch skillet with some soy margarine. Heat the skillet until hot. Pour approximately 3 tablespoons batter into the skillet. Swirl to make the batter cover the skillet’s bottom. Cook until golden, flip and cook on opposite side.

Nutritional Information

Amount Per Serving  Calories: 252 | Total Fat: 11.6g | Cholesterol: 0mg

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SASSY SALSA TOSS

Written by free recipes on December 26th, 2011 in Appetizers & Snacks.

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SASSY SALSA TOSS

Ingredients:

2 cups shredded Monterey Jack cheese
1 avocado
1 medium tomato
1 (4-oz.) can Diced Green Chiles
3 green onions
1/2 cup sliced ripe olives
1/4 cup chopped fresh cilantro
1 cup Italian salad dressing

Dirección:

Combine cheese, avocado, tomato, chiles, onions, olives and cilantro in large bowl. Add salad dressing; stir to coat. Season to taste with salt and ground black pepper.
Serve chilled with tortilla chips.

Categories: Appetizers, Snacks

Trivia and Amazing Facts

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SUNSHINE CASSEROLE

Written by free recipes on December 21st, 2011 in BBQ, Casseroles.

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SUNSHINE CASSEROLE

Ingredients:

1 lb bulk breakfast sausage
6 Eggs
1/2 c Sour cream
4 tb Chopped onions
4 tb Chopped bell pepper

Directions:

Brown sausage, onions and bell peppers in heavy skillet.
Drain. Line baking dish with 3/4 of the sausage mixture.
Combine eggs and sour cream. Season to taste. Pour over sausage mixture. Bake at 350 degrees until eggs are semi- set. Stir egg mixture and top with remaining sausage.
Bake until eggs are firm.

Yield: Serves 4 to 6.

Category: Casserole, Breakfast

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