Chicken Cacciatore Recipe

Ingredients:

1 large hen (4 to 5 pounds)
3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 rib celery, chopped
1 can tomato sauce
1 can Italian pack peeled tomatoes
1 bell pepper, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
1/2 cup red wine (optional)

Directions:

Cut chicken into serving pieces, rinse and dry. Heat oil in heavy skillet and saute chicken until brown. Add onion and garlic and brown lightly. Add celery, tomato sauce, tomatoes, and seasonings. Simmer slowly for 45 minutes to 1 hour. Add wine 5 minutes before serving. Serve over noodles or spaghetti.

Serves: 4 - 6

Cute Images

CALZONI Di RICOTTA

Ingredients

3 1/2 cups Flour
Salt
1/2 cup Shortening -- diced
2 Eggs -- beaten
Lemon juice -- 1
1 cup Ricotta
1/2 cup Ham -- diced
1/2 cup Provolone -- diced
Egg yolks
1/2 teaspoon Pepper -- freshly ground
Egg white -- whisked
Oil -- for frying

Directions

Dough-Add the salt to the flour and on a working surface make a well in the center. Add the eggs, shortening and lemon juice. Mix it all together to make a smoothe dough. Filling-Mix the ricotta, egg yolks, ham and provolone. Add the salt and pepper to taste. Mix well until thoroughly combined. Assembly-Flatten the dough and roll out into fairly thin sheets. Cut 4 8" circles. Divide the filling between the four circles. Brush the edges with the egg whites and fold over. Close the edges securely. Cook-Deep fry until golden brown. Drain well on paper towels and serve hot. ***these may be made ahead of time and reheated in the oven. They may also be frozen to use at a later date

Crazy Pix

Famous White Bean Soup Recipe

Ingredients:

1 pound (2 cups) small, white dried beans
3 quarts cold water
3 medium potatoes, peeled, boiled and mashed
6 ribs celery, finely cut
1/4 cup chopped parsley
2 onions, minced
2 cloves garlic, crushed
2 pounds ham hock
Salt and pepper

Directions:

Soak beans in water overnight; drain. Place beans in large soup kettle, cover with fresh water, and cook for about 1 hour or until beans are tender. Drain. Add the 3 quarts water, mashed potatoes, celery, parsley, onions, garlic and ham hock. Cook slowly for 2 hours, stirring occasionally. Remove ham hock. Pull meat from bones and cut into small pieces. Return meat to soup. Season to taste with salt and pepper. Freezes well.

Yield: 3 or more quarts

Dogs Images

Pesto Parmesan Spread Recipe

Ingredients:

2 tablespoons chopped fresh parsley
1/2 cup chopped fresh basil
2 tablespoons chopped red or green onion
1 clove garlic, chopped
1 ounce Parmesan cheese, freshly grated (1/4 cup)
8 ounces cream cheese, softened
4 tablespoons unsalted butter, at room temperature

__________

1 loaf French bread, cut into 1/4-inch slices
shredded Parmesan cheese
paprika or cayenne pepper

Directions:

Blend parsley, basil, onion, garlic, and grated Parmesan in a food processor. Add cream cheese and butter, blending thoroughly. Transfer mixture to a bowl. Cover and refrigerate.

Just before serving, spread cheese mixture on French bread slices. Sprinkle with shredded Parmesan. Broil 1 to 3 minutes, or until edges begin to brown. Sprinkle with paprika or cayenne. Serve immediately.

Yields: 1-1/2 cups

Bananas Foster Shortcake Recipe

INGREDIENTS FOR SHORTCAKE:

2-1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, chilled and cut into pieces
1 cup pureed banana

INGREDIENTS FOR SAUCE:

2-1/2 cups heavy whipping cream
2-1/2 cups dark brown sugar, firmly packed
7-1/2 teaspoons dark rum
7-1/2 teaspoons banana liqueur
5 bananas, peeled and cut into 3/4-inch rounds
2 quarts butter pecan ice cream, slightly softened

TO PREPARE:

Preheat oven to 400 degrees. Sift flour, baking powder, and salt in a mixing bowl. Cut in butter until mixture resembles coarse pebbles. Lightly stir in banana puree to make a damp dough. Turn mixture out onto a floured surface. Roll or pat to a 1-inch thickness. Cut dough into 2-1/2 to 3-inch rounds with a floured biscuit cutter. Place rounds on an ungreased baking sheet. Bake until golden brown, about 30 minutes. Set aside.
Combine cream and brown sugar in a large saucepan. Cook over moderate heat, stirring constantly, until slightly thickened, about 10 to 12 minutes. Allow to cool 10 minutes. Stir rum, banana liqueur, and sliced bananas into warm sauce.
Split shortcake and place on individual plates. Scoop ice cream onto bottom half of shortcake, top with banana sauce, and add top half of shortcake. Serve immediately.

SERVES: 6 - 8

Tips & Tricks - Home

Molletes (Anise Seed Rolls)

Ingredients

1 package active dry yeast 2 eggs
2 tablespoons sugar 1 teaspoon salt
2 cups warm water (105�-115�F) 1 teaspoon anise seed
1/2 cup shortening 6-7 cups flour
1 1/2 cups sugar Margarine

Directions

Dissolve yeast and sugar in warm water in a large mixing bowl. Set aside. In a medium-sized mixing bowl, cream shortening with sugar. Beat in eggs and add salt and anise seed. Add creamed mixture to yeast and thoroughly combine. Gradually add flour to mixture until a moderately firm dough is formed. Knead dough on a lightly floured board until it is smooth and elastic. Place dough in a greased bowl, cover, and allow to rise until it is double in size.* Punch dough down, knead, and allow to double in size again. Knead dough and shape into round balls the size of an egg. Place in a well-greaed pan, cover, and allow to double in size again. Lightly brush with margarine and bake in a 375�F oven for20-25 minutes.

* Yeast dough should be allowed to rise in a warm locatin. It should never be allowed to rise in a heated oven. Dough is double in size when an indentation remains after a finger has been inserted into dough and removed.

NOTE: Molletes are traditionally served as a coffee cake.

Yield: 3-3 1/2 dozen - Baking Time: 20-25 minutes - Temperature: 375�F Freeze Well

Thermo Bond

Fettuccini with Scallops

Ingredients:

1 pound bay scallops
1 tablespoon olive oil
1/2 cup chopped green onions
1 cup sliced mushrooms
3 cloves of garlic, minced
2 medium tomatoes, peeled, seeded, chopped
1/8 teaspoon pepper
1/4 cup dry white wine
1 tablespoon cornstarch
1/2 cup plain nonfat yogurt
1 (14-ounce) can artichoke hearts
3 tablespoons chopped fresh basil
9 ounces fresh fettuccini, cooked
1/4 cup grated Parmesan cheese

Directions:

Saute the scallops in heated olive oil in a large skillet for 2 minutes; remove with a slotted spoon.
Add the green onions, mushrooms, garlic, tomatoes and pepper to the skillet. Saute for 1 to 2 minutes or until tender-crisp.
Add the wine. Cook over medium heat for 2 to 3 minutes. Stir in a mixture of the cornstarch and yogurt. Add the artichoke hearts, basil and scallops. Cook for 3 to 4 minutes or until thickened, stirring constantly.
Spoon the pasta onto serving plates. Spoon the scallop mixture over the top; sprinkle with the cheese.

Serves: 6


http://www.beliefnet.com

Garfield

Pomander Pork Recipe

INGREDIENTS:

1 (5-pound) boneless pork loin

For Marinade:

1/2 cup fresh lemon juice
1/2 cup soy sauce
1/2 cup red wine
1/2 teaspoon ground ginger

For Sauce:

2/3 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
20 whole cloves, tied in cheesecloth
1/2 teaspoon cinnamon
1 tablespoon grated orange zest
1 cup fresh orange juice
3 orange slices, halved (optional)

TO PREPARE:

For marinade: Combine ingredients and pour over pork. Cover and refrigerate overnight, turning occasionally.

Remove pork from marinade. Bake in a 350-degree oven for 2-1/2 hours, basting often with marinade. Serve with orange sauce.

For sauce: In a saucepan, combine sugar, cornstarch, salt, cloves, cinnamon, orange zest and orange juice. Simmer over medium heat until thickened and clear. Remove cloves. Add orange slices, if desired. Cover and remove from heat.

SERVES: 6 - 8

Herbalife

Jeweled Oat Muffins Recipe

Ingredients:

1 cup old-fashioned oats
1 cup buttermilk
1 large egg, beaten
1/2 cup (1 stick) butter, melted
1 cup flour
1/2 teaspoon cinnamon
1/2 cup firmly packed brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 teaspoons plum jam
6 teaspoons apricot jam

Directions:

In a medium bowl, combine oats and buttermilk and let stand for 2 minutes. Stir in egg and melted butter. In a small bowl, combine flour, cinnamon, brown sugar, baking powder, baking soda and salt. Add to oat mixture and stir until just combined.

Preheat oven to 350 degrees. Pour batter into greased muffin tins and top each with 1 teaspoon jam (alternate between plum and apricot). Bake until a toothpick inserted into the centers comes out clean, about 18 minutes. Cool slightly and serve.

Note: Any fruit jam works well on top of these muffins. Children especially love them baked as mini muffins, served with cold milk or hot cocoa.

Yields: 12 muffins

Herbalife USA