Archive for March, 2010

BAKED POTATO SALAD

Written by free recipes on Sunday, March 28th, 2010 in Potatoes, Salads.

No Comments


Ingredients:

3 Potatoes,Idaho,medium-size
Water
1 1/3 ts Salt
2 tb Salad oil
1/2 c Onion,chopped
1 ts Mustard,prepard
1/4 ts Celery seed
2 tb Cider vinegar
1/2 c Green pepper,diced
1/4 c Carrot,shredded

Directions:

Put potatoes in a large saucepan with 1 inch cold water and
1 teaspoon salt; bring to a boil. Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool.
Peel potatoes and slice 1/4-inch thick; set aside. Heat oil in a medium-size skillet; saute onion until soft. Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt.
Gradually add 1/2 cup water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens.
Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing well. Spoon half the mixture into a shallow 8×8-inch baking dish; sprinkle with 1/2 cup cheese. Cover with remaining potato mixture and cheese. Bake, uncovered, in preheated 350 degree oven 15 to 20 minutes, or until cheese is melted and vegetables are hot.

Yield: 4 Servings

Category: Salads, Potatoes

SHIRIMP BAKE

Written by free recipes on Sunday, March 28th, 2010 in Seafood.

No Comments

.

Ingredients:

1 cup butter or margarine, melted
3/4 cup lemon juice
3/4 cup  Worcestershire sauce
1 tablespoon salt
1 tablespoon coarsely ground pepper
1 teaspoon dried rosemary
1/8 teaspoon ground red pepper
1 tablespoon hot sauce
3 garlic cloves, minced
2 1/2 pounds unpeeled large or jumbo shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced
fresh rosemary sprigs

Directions:

Combine first 9 ingredients in a small bowl; set aside.
Rinse shrimp with cold water; drain well. Layer shrimp, lemon slices, and  onion slices in an ungreased 13x9x2-inch
baking dish. Pour butter mixture over shrimp.   Bake
uncovered, at 400 for 20 to 25 minutes or until shrimp turn pink,  basting occasionally with pan juices. Garnish with fresh rosemary sprigs.

Yield: 6 SERVINGS

Category: Seafood

BARBECUED RIBS

Written by free recipes on Tuesday, March 23rd, 2010 in BBQ, Meats.

No Comments

Ingredients:

3 pounds short ribs (or chicken)
2 cups chicken broth
2 cups water, or enough to barely cover ribs
1 tablespoon brown sugar
1/4 cup cider vinegar
1/4 cup catsup
2 tablespoons tomato paste
1 tablespoon dry mustard
1 teaspoon worcestershire sauce
1/4 teaspoon ground cloves
1 teaspoon chili powder
1/4 teaspoon cayenne pepper

Directions:

THE DAY BEFORE GRILLING THE RIBS, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully as the syrup will suddenly darken in color. Immediately add broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. (for chicken, cook for 10 minutes) Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy.

DAY OF GRILLING, Place the ribs on the grill so they are not directly over the coals or flame and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminium foil. Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve with extra sauce on the side.

Category: Meats, BBQ

Cream Cheese Brownies Recipe

Written by free recipes on Wednesday, March 17th, 2010 in Breads, Desserts, Sweet.

No Comments

Ingredients:

4-ounce package German sweet chocolate
5 Tablespoons butter
3-ounce package cream cheese
1 cup sugar
3 eggs
1/2 cup plus 1 Tablespoon flour
1-1/2 teaspoons vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup nuts, chopped
1/4 teaspoon almond extract

Directions:

Melt chocolate with 3 Tablespoons butter over low heat, stirring constantly.  Cool.  Cream remaining butter with cream cheese until soft.  Gradually add 1/4 cup sugar.  Blend in 1 egg, 1 Tablespoon flour, and 1/2 teaspoon vanilla.  Set aside.

Beat remaining eggs until thick.  Gradually add remaining sugar.  Add baking powder, salt, and remaining flour.  Blend in cooled chocolate mixture, nuts, almond extract, and remaining vanilla.  Measure 1 cup chocolate batter and set aside.

Spread remaining chocolate batter in a greased 9-inch square pan.  Top with cheese mixture.  Drop measured chocolate batter from Tablespoon onto cheese mixture; swirl to marbleize.  Bake at 350 degrees for 35 to 40 minutes.  Cool.  Cut and store in refrigerator.

Yield: 18 squares

BAKED ZITI WITH ROASTED VEGETABLES

Written by free recipes on Monday, March 8th, 2010 in Casseroles, Pasta, Vegetarian.

No Comments

Ingredients:

1 pound eggplant; cut in 1 inch cubes
1 large red onion; cut in 1 inch cubes
2 yellow peppers; chopped
1 tablespoon olive oil
1/2 teaspoon salt

Tomato sauce

1 teaspoon olive oil
1 cup onions; finely chopped
2 teaspoons garlic; minced
1/4  teaspoon crushed red pepper
1/4  teaspoon fennel seed — crushed
28 ounces canned tomatoes, crushed
1/4  teaspoon salt
1/2  teaspoon fresh ground pepper
1/4  teaspoon sugar
pinch thyme
2 tablespoons fresh parsley; chopped

16 ounces ziti pasta
10 ounces spinach; chopped
1 cup lowfat mozzarella cheese; shredded

Directions:

Heat oven to 450F.  Toss eggplant, red onion, peppers, oil, nd salt in jellypoll pan.  Roast 30 minutes, stirring once or twice, until vegetables begin to brown. Make sauce: Heat oil in saucepan.  Add onions and cook covered over med- low heat 10 minutes.  Stir in garlic, red pepper, and fennel; cook 30 seconds. Add tomatoes, salt, pepper, sugar, and thyme.  Bring to boil, reduce heat and simmer 15 minutes.
Stir in parsley. Reduce oven heat to 400F. Toss ziti with vegetables, sauce and spinach in bowl. Spread in shallow 3-quart baking dish. Sprinkle mozzarella over top. Bake 20 minutes or until bubbly.

Yield: 6-8 Servings

Klipfiti: Humor & Irony


Site Navigation

Pages

Recently

Archives