TEQUILA LIME CHICKEN RUMORED FROM APPLEBEES

Ingredients:

Marinade

1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila

4 chicken breast fillets

Mexi-Ranch Dressing

1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper

1 cup shredded cheddar/monterey jack cheese blend
2 cups crumbled corn chips

Directions:

Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for no more than 4 hours. Make the mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed. When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they’re done. Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you’ll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted.
Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo, or salsa.

Yield: 4 Servings

Categories: Chicken, Secret
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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

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

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

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

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

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

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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Grilled Chicken with Rosemary and Bacon

Ingredients

4 teaspoons garlic powder
4 skinless, boneless chicken breast halves
salt and pepper to taste
4 sprigs fresh rosemary
4 thick slices bacon

Directions

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. Lay one rosemary sprig on the chicken breast. Wrap the bacon around the chicken to hold the rosemary on. Secure the bacon with a toothpick or an additional thick rosemary stem.
Cook the chicken breasts until no longer pink in the center and the juices run clear, 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stay near the grill to combat any flare ups from the bacon. Remove the toothpicks before serving.

Nutritional Information

Amount Per Serving  Calories: 208 | Total Fat: 8.1g | Cholesterol: 81mg

Cute Images

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Magic Cookie Bars

Ingredients

2 cups semi-sweet chocolate chips
1/2 cup butter or margarine
1 1/2 cups graham cracker crumbs
14 fluid ounces sweetened condensed milk (NOT evaporated milk)
1 1/3 cups flaked coconut
1 cup chopped nuts

Directions

Preheat oven to 350 degrees F (325 degrees F for glass dish). In 13 x 9-inch baking pan, melt butter in oven. Sprinkle crumbs over butter; pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature.

Footnotes

Each 13×9-inch pan yields about 24 to 36 bars.

Nutritional Information

Amount Per Serving  Calories: 254 | Total Fat: 15.2g | Cholesterol: 18mg

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Linguine with White Clam Sauce

Ingredients

8 ounce Linguine
2 tablespoons butter
1 tablespoon flour
1 clove garlic crushed
1 8-oz. bottle clam juice
1 tablespoon dried parsley
1/2 teaspoon thyme
2 6.5-oz. cans minced clams
1 pinch ground white pepper

Directions

Prepare pasta according to package directions, drain. Melt the butter in a small saucepan, add flour and mix. Add all the clam juice and stir until smooth. Add the parsley, thyme and cook over low heat for 5 minutes. Add the clams, whit pepper and crushed garlic to the mixture and cook 5 minutes more. Serve over linguine.

Serves 4

Tips & Tricks

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JALAPENO BREADSTICKS

Ingredients:

1 tb Unsalted butter
1/2 medium Onion; chopped medium fine cornmeal
2 ts Active dry yeast
1/4 cup Warm water
1 1/2 ts Sugar
1 1/2 ts Salt
6 Jalapeno chiles seeded, & chopped (canned are OK too)
1 cup  Buttermilk
3 1/2 cups Bread flour

Directions:

Saute onion in butter over medium heat until lightly browned.
Remove from heat and set aside. Lightly grease three large baking sheets and sprinkle them with cornmeal. Sprinkle yeast over warm water in a mixing bowl. Let stand until yeast is dissolved, then stir in sugar, salt, chopped jalapenos, sauteed onion, buttermilk and 2 cups of the flour. Beat mixture well.
Stir in enough of the remaining flour to make dough easy to handle. Turn dough out onto a lightly floured surface; knead about 5 minutes. Place in a large greased bowl, cover, and let rise in a warm place until double, about 1-1/2 to 2 hours.

Punch down dough and divide into 4 equal parts. On a floured surface, roll out one part dough to form an 8″ x 8″ square.
Using a knife or pizza cutter, cut the square into 8 equal strips. Place the strips onto prepared baking sheet. Repeat with remaining portions of dough. Let rise uncovered (1 hour or more for light, airy breadsticks; 30 minutes for a denser, chewier texture). Bake in a preheated 400 F oven for 10 to 12 minutes, or until golden brown.

Category: Breads, Appetizers
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STAINED GLASS TORTE

Ingredients:

1 package lemon or orange jello
1 package lime jello
1 package cherry, raspberry, or strawberry jello

Filling:

1 package unflavored gelatin
1/4 cup cold water
1 cup hot pineapple juice
2 cups whipping cream
1/2 cup sugar
1 teaspoon vanilla

Crust:

2 dozen graham crackers
1/2 cup soft margarine
1/2 cup sugar

Directions:

For Jello: Make the three kinds of jello, dissolving each in 1 and 1/2 cups hot water. Set into separate square or cake pans, for thin layer of jello and chill until firm, or overnight.

For Crust: Crush graham crackers. Mix with butter and sugar.
Line a spring-form pan or pie dish with mixture. Set aside some of the crumb mixture, this will later be used as a topping. Place the graham crumb base in the fridge so that it starts to harden.

For Filling: Soften unflavored gelatin in cold water; dissolve in hot pineapple juice. Whip cream, adding sugar and vanilla when almost whipped, while pineapple-gelatin mixture is cooling.
When cool, fold into whipped cream.

Cut flavored jello into small 1/2 inch cubes; fold into filling. Pour into pan over crust and sprinkle with remaining crust mixture. Chill six to eight hours or overnight.

Yield: Apx 16 Servings

Category: Desserts
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RECIPE: HOT CROSS BUNS

Ingredients:

1/2 cup lukewarm water
1 cup granulated sugar
4 teaspoons active dry yeast
7 cups all-purpose flour
4 tablespoons cinnamon
2 teaspoons nutmeg
1 teaspoon salt
1/2 teaspoon ground cloves
1 1/2 cups warm milk
1/2 cup melted butter
2 eggs
2 egg yolks
1 cup raisins (or currants)
1/2 cup mixed candied peel, chopped

* FOR GLAZE:

4 tablespoons granulated sugar
4 tablespoons water

(In saucepan, stir sugar with water over medium heat until dissolved.)

** FOR ICING:

1 1/2 cups powdered sugar
2 tablespoons margarine or butter, softened
1-2 tablespoon milk
1/2 tsp. vanilla

(Combine all ingredients and mix well until smooth.)

Directions:

In a small glass bowl combine warm water with 1 tb of the sugar; sprinkle yeast over top. Let stand for 10 minutes or until frothy.
Meanwhile, in large bowl blend together remaining sugar, flour, cinnamon, nutmeg, salt and cloves; make a well in center.
In small bowl, whisk together milk, butter, egg and egg yolk; pour into well. Pour in yeast mixture. Using wooden spoon, stir until soft dough forms. Turn out onto lightly floured surface; knead for
8 minutes or until smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place for 1 hour or until doubled in bulk. Punch down; turn out onto floured surface; knead in raisins and peel. Shape into 12-inch log; cut into 9 even pieces. Stretch, tuck and pinch sides of dough all around to meet underneath. Using cupped hand, roll into seamless ball.
Place 1 1/2 inches apart on greased baking sheet. Cover and let rise until almost doubles, about 1 hour. With a serrated knife cut a cross into the surface of each bun. Bake buns in a preheated 400 degree oven for about 16 minutes or until golden brown. When removed from the oven, brush buns with glaze and let cool for 5 minutes. With a tip of a butter knife or a small spoon, fill in crosses with white frosting.

Yield: 18 buns

Category: Breads, Rolls, Holiday

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RATATOUILLE NICOISE

Ingredients

1 pound zucchini
1 pound eggplant
1 pound tomatoes
2 green bell peppers
2 onions
2 cloves garlic, finely chopped
1 bay leaf
salt and pepper
sunflower oil

Directions

Peel the zucchini and eggplant and cut into bite-sized pieces. Peel the onions and cut onions and tomatoes into bite sized pieces. Remove the seeds and membranes from the bell peppers and cut the same way. Saute each vegetable separately in a small amount of oil over medium high hear until tender, starting with the onions and peppers. When the onions and peppers are sauteed, combine them together in one pan and cover. Add bay leaf, salt and pepper and continue to cook slowly. Saute the eggplant next, followed by zuccnini, then the tomatoes with the garlic. Now combine all ingredients in a large pan and cook for 10 minutes.

Cooking time s about 30 minutes for all vegetables. They are cooked separately to keep them from getting water- logged. Ratatouille should not be mushy.

Serves 6

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Brazilian Fish Stew

Ingredients

3 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds tilapia fillets, cut into chunks

2 tablespoons olive oil
2 onions, chopped
4 large bell peppers, sliced
1 (16 ounce) can diced tomatoes, drained
1 (16 ounce) can coconut milk
1 bunch fresh cilantro, chopped (optional)

Directions

Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.

Nutritional Information

Amount Per Serving  Calories: 359 | Total Fat: 21.8g | Cholesterol: 42mg

Health tips

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BAKED POTATO SKINS

Ingredients:

6 small baking potatoes (4 to 5 in. long)
1/4 cup butter or margarine
1/4 teaspoon paprika
pinch of pepper

Directions:

Preheat oven to 400 degrees. Scrub potatoes, pat dry, and rub skins lightly with a little of the butter. Pierce potatoes in several places with a fork. Bake potatoes until tender when pierced (45 minutes to 1 hour). When cool enough to handle, cut in halves lengthwise and scoop out potato, leaving a thin shell about 1/8 inch thick. Reserve potato for other dishes. Place skins on a baking sheet. Melt butter in a small pan with paprika and white pepper. Stir. Brush insides of potato skins with butter mixture. Bake potato skins until crisp and golden (18 to 20 minutes).

Extras: For variety, try adding grated Cheddar cheese, crumbled bacon, green onion, or chives.)

Yield: Serves 6

Category: Potatoes, Appetizers
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PEAR OR STRAWBERRY CHARLOTTE

Ingredients:

20 to 22 lady fingers (9 ounces)
1/2 pound pears, ripe and unblemished (Williams or Commice), sliced, or 1/2 pound fresh ripe strawberries, sliced

1 cup pear or strawberry liqueur
1 cup water

Vanilla Mousse

5 egg yolks
1 cup granulated sugar
2 cups milk
1/2 vanilla bean
2 tablespoons creme fraiche
7 leaves of gelatine, or 1 teaspoon gelatine powder

Directions:

In a mixing bowl, whisk the egg yolks and sugar until pale. In the meantime scald the milk with vanilla.
Remove the milk from heat and very slowly pour into yolk mixture. Return to moderate heat, stirring constantly until thickened. Soak the gelatine leaves in cold water, drain them and stir over heat to dissolve (or dissolve gelatine powder in warm water). At this time add the creme fraiche and the galatine to the yolk mixture.

Butter a deep cylindrical-shaped mold. Quickly dip the ladyfingers in the alcohol and water mixture.
Arrange them in the bottom and around the sides of the mold. Lay the diced fruits and the remaining ladyfingers in the mold. Cover with the vanill a mousse. Keep in the refrigerator overnight. If made with pears, serve with a chocolate sauce. If made with strawberries, serve with a raspberry puree.

Serves 6-8

Categories: Desserts

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Sugo Alla Bolognese – Bolognan Meat Sauce

Ingredients

6 to 8 ounces ground beef, it shouldn’t be too lean, or the sugo will be dry
2 ounces pancetta, minced (optional)
1 1/2 tablespoons olive oil
quarter of a medium-sized onion, minced
half a carrot, minced
six inch stalk of celery, minced
1/2 cup dry red wine
3/4 cup crushed tomatoes or 2 tablespoons tomato paste dissolved in 1/2 cup water
Beef broth (If you don’t have any, dissolve half a bullion cube in a cup of boiling water)
pinch of salt
Pepper
1 pound of pasta.
Grated Parmigiano
If you omit the pancetta, you will want the full 8 ounces of meat.

Directions

This sauce invites improvisation. For example, you may wish to add a few chopped dried porcini (soak them in boiling water first, and strain and add the liquid as well), or a minced chicken liver to the sauce while it’s simmering. Some cooks use the meat from a link sausage instead of pancetta, whereas others omit the pork entirely, using more beef. If you use more pork the sauce will taste sweeter. Artusi suggests that you maywant to stir half a cup of whipping cream into it just before you pour it over the pasta.
In any case, assuming you are using the pancetta, mince it and the vegetables, and saut? them in a casserole or Dutch oven with the oil. When the onion’s translucent, add the ground meat and continue cooking till it’s browned. Stir in the wine and let the sauce simmer till the wine’s evaporated, then add the tomatoes, a ladle of broth, and check the seasoning. Continue simmering over a very low flame for about two hours, stirring occasionally, and adding more broth if the sugo looks like it’s drying out. The sugo will improve steadily as it cooks, and if you have the time simmer it longer – Artusi suggests it be simmered for six hours, adding boiling water or broth as necessary. When it is done it should be rich and thick.  This will serve about six as the topping for a first course of pasta or gnocchi, or about four if served over pasta with a tossed salad on the side; in either case serve it with grated Parmigiano. In terms of a wine I’d suggest a relatively light red such as a Chianti Colli Fiorentini. This recipe expands well, and if you double or triple it, using some and freezing the rest, you will have taken care of several meals.

Ten rules for doing it better

1.To establish the right quantity of Pasta for each portion it’s necessary that you distinguish dried Pasta from fresh. For dried Pasta: 4 ozs each portion for dishes without broth, 2 ozs each portion for dishes with broth. For fresh Pasta: 3 ozs per portion for dishes without broth, 1 oz per portion for dishes with broth.

2.Water is required in proportion of 1 quart per 4 ounces of Pasta.

3.Consequently use a big stockpot filled to 3/4 (to let enough space to the Pasta). The volume of the Pasta after cooking can get up to four-times before cooking. An enameled stockpot is excellent to cook spaghetti. Steel or alluminium pots are better for short Pasta.

4.Salt, ten grams per liter of water (1 teaspoon per quart) must be added to just boiling water.

5.Put Pasta into boiling water; stir it to keep Pasta separated. Reduce the heat slightly and boil the Pasta uncovered, for the time specified on the package directions or till it is “al dente”. Stir occasionally.

6.To stir the Pasta use a long fork, better a wooden one, when cooking spaghetti, noodles and other long shapes. Use a long wooden or plastic spoon for short Pasta.

7.Cooking time is normally specified on the package directions, but the best way for being sure of perfect doneness is to test often near the end of cooking time. Home made Pasta needs a very short cooking time. It is close to doneness as, after put into water, this latter starts boiling again.

8.As pasta is cooked, drain it in a colander and put it into a bowl previously heated with hot water. In winter time, also warm the plates; your guests will appreciate it. Add a little sauce and stir.

9.To estimate the real caracteristics of Pasta, taste it when is cooked “al dente” without any sauce or seasoning.

10.The nutritional value of durum wheat Pasta keeps served also after cooking because the diffusion of starch and proteins into water is limited.

Tips & Tricks – Home

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BROWNIE FUDGE COOKIES

Ingredients:

1 package fudge brownie mix
1 1/4 cup all purpose flour
1/4 cup packed brown sugar
2 eggs
1 stick butter, melted, cooled
3 tablespoons cold water
1 cup dark chocolate chips

Directions:

Whisk together flour, brownie mix and brown sugar. Stir in eggs one at a time, then butter and 2 tablespoons water.
(Batter will be very thick). Fold in chocolate chunks, cover and refrigerate for 2 hours. Preheat oven to 350 degrees. Grease a cookie sheet. Drop heaping tablespoons of dough on the cookie sheet, about 3 inches apart. Press down slightly but don’t flatten. Bake for 10 minutes at 350 degrees. Remove from oven and allow to cool 2 minutes before transferring to a cooling rack to cool completely.

Categories: Cookies, Brownies, Desserts, Picnics

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Chicken Breasts in Caper Cream Sauce

Ingredients

4 boneless, skinless chicken breast halves
1 teaspoon lemon pepper
1 teaspoon salt
1 teaspoon dried dill weed
1 teaspoon garlic powder
3 tablespoons butter
1/2 cup whipping cream
2 tablespoons capers, drained and rinsed

Directions

Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

Nutritional Information

Amount Per Serving  Calories: 313 | Total Fat: 21.2g | Cholesterol: 132mg

USA: Protein Bar

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CARAMEL CORN

Ingredients

1 cup butter
2 cup brown sugar
1/2 cup corn syrup
1 tsp salt
1 tsp vanilla
1 tsp baking soda
6 quarts popped, unflavored popcorn
2 cups unsalted peanuts or mixed nuts

Directions

Melt butter; stir in brown sugar, corn syrup, and salt.
Bring to a boil, stirring constantly. Boil without stirring;
5 minutes. Remove from heat; stir in baking soda and vanilla.
Gradually pour over popped corn, mixing well. Turn into 2 large cookie sheets and bake in a 250 degree oven for 1 hour, stirring every 15 minutes. Remove from oven and cool completely. Break apart and enjoy.

Yield: 5 quarts of caramel corn

Category: Snacks

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Seven Layer Tortilla Pie

Ingredients

2 (15 ounce) cans pinto beans, drained and rinsed
1 cup salsa, divided
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1/2 cup chopped tomatoes
7 (8 inch) flour tortillas
2 cups shredded reduced-fat Cheddar cheese
1 cup salsa
1/2 cup sour cream

Directions

Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.

Nutritional Information

Amount Per Serving  Calories: 460 | Total Fat: 11.9g | Cholesterol: 16mg

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BROCCOLI & TORTELLINI SALAD

Ingredients:

6 slices bacon
20 ounces fresh cheese-filled tortellini
1/2 cup mayonnaise
1/2 cup white sugar
2 teaspoons cider vinegar
3 heads fresh broccoli, cut into florets
1 cup raisins
1 cup sunflower seeds
1 red onion, finely chopped

Directions:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water. In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing. In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.

Yield: 12 Servings

Categories: Salads, Potluck, Picnics, BBQs

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Apple Cobbler Recipe

Ingredients:

Pastry for 1 pie shell
7 cups peeled, sliced apples
3/4 cup sugar
1/4 teaspoon nutmeg
1/8 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind
1/4 teaspoon cinnamon
2 tablespoons butter

Directions:

Place apples in 8 x 12-inch or 9 x 9-inch baking dish. Sprinkle apples with remaining ingredients sand dot with butter. Top with rolled pie crust.  Pierce with knife and bake.

Bake at 350 degrees for 1 hour.

Serves: 6 – 8

Klip7

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HASH BROWN TATER CASSEROLE

Ingredients:

2 pounds frozen hash brown potatoes
1/2 cup melted butter
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup onion, chopped
1/2 cup cream of chicken soup
1 pint sour cream with chives
2 cups grated cheddar cheese
1/2 cup celery, chopped

Toppings

2 cups crushed potato chips
1/2 cup melted butter

Directions:

Defrost potatoes. Combine melted butter, salt, pepper, soup and sour cream. Mix hash browns with onion, celery and cheese. Mix in soup mixture. Pour into a greased 9×12 inch casserole dish. For Topping: Mix butter and chips.
Sprinkle on top of casserole. Bake in a 350 degree oven for 45 minutes or until topping is golden brown.

Yield: 16 Servings

Categories: Potatoes, Casseroles

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South Louisiana Spinach-Oyster Dip

Ingredients:

2 (10 ounce) packages frozen chopped spinach
1/4 cup melted butter
2 Tablespoons flour
1 (6 ounce) roll Jalapeno cheese spread
1 pint fresh oysters, drained
2 Tablespoons chopped onion
1/2 cup evaporated milk
1/2 cup reserved spinach juice
Black and cayenne peppers, to taste
1 teaspoon celery salt
1 teaspoon garlic salt
1 teaspoon Worcestershire sauce
Melba rounds

Directions:

Cook and drain spinach, reserving one-half cup spinach juice.  Melt butter.  Add flour to butter and blend.  Cut cheese into chunks and oysters into small pieces with scisors.  Add all ingredients to butter and flour mixture and mix together.  Pour into chafing dish and serve with melba rounds.

Servings:  20
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Pear Cake Recipe

Ingredients:

1-1/2 cups plus 2 tablespoons flour
1-1/2 cups sugar
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
2 eggs
3/4 cup pear nectar (or juice from canned pears)
1/2 teaspoon vanilla extract
1 pound 13 ounce can pears in heavy syrup, sliced

Topping:

3/4 cup brown sugar, packed
3 tablespoons butter, softened
1 cup slivered blanched almonds

Directions:

1.  Preheat oven to 350 degrees.
2.  Sift together flour, sugar, baking, soda, salt, cloves and ginger.  Set aside.
3.  Beat eggs slightly and add pear nectar and vanilla.  Mix in sifted dry ingredients.  Pour batter into buttered 9×13-inch pan.  Press sliced pears evenly into batter, pushing down slightly.
4.  Prepare Topping: Combine brown sugar, butter and almonds until mixture is crumbly.  Sprinkle evenly over pears.
5.  Bake for 40-45 minutes or until golden brown.

Serves:  8
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Rosemary-Crusted Roasted Lamb

Ingredients:

2 medium garlic cloves
1 (3- to 3-1/2 pound) bone-in lamb shoulder roast
1/2 teaspoon rosemary
Salt and pepper to taste

Directions:

Peel the garlic and cut into slivers.  Make several slits in the roast.  Insert the garlic in the slits.  Sprinkle with rosemary.  Season the outside of the roast liberally with salt and pepper.  Place in baking pan.  Bake at 450 degrees for 10 minutes.  Reduce the oven temperature to 350 degrees.  Bake for 1 hour and 20 minutes longer or 26 minutes per pound for medium-rare.  Remove from oven.  Let rest for 20 minutes to allow the juices to settle.  To serve, carve the roast across the grain into 1/4-inch slices.

Serves:  10

Maxine

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Ragú di carne alla fiorentina. (Florentine meat sauce)

Ingredients

1 onion
1 carrot
One stick of celery parsley
4 tablespoons extra-virgin olive oil
8 ounces ground beef or pork
4 ounces chicken or rabbit livers
4 ounces red wine
28 0unces canned tomatoes
Salt

Directions

Finely chop the onion, carrot, celery and parsley. Saut? in the oil over a medium heat. Add the ground meat (do not use any which is too lean!) and the washed and cleaned livers, finely chopped. Add salt and cook rapidly for at least ten minutes, stirring constantly with a wooden spoon so that the meat does not stick to the pan. When the sauce has become golden brown in colour, add the wine and leave to evaporate. Lower the heat and add the peeled and pur?ed tomatoes. Cook over a low heat for half an hour and taste for salt.You could serve this sauce with chili pepper. The method I have described here produces a fairly liquid, but very light sauce. If you prefer it thicker, simply cook it for two hours instead: this produces an entirely different consistency and flavor.
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Balsamic Chicken
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Ingredients

1/3 cup balsamic vinegar
1/2 cup chicken broth
2 tablespoons white sugar
1 clove garlic, minced
1 teaspoon dried Italian herb seasoning
4 skinless, boneless chicken breast halves
1 tablespoon olive oil

Directions

Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

Nutritional Information

Amount Per Serving  Calories: 196 | Total Fat: 4.9g | Cholesterol: 67mg

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Piments Doux Farcis (Creole Stuffed Peppers)

Ingredients:

1 egg beaten
2 pounds fresh shrimp (peeled and chopped)
Salt and pepper to taste
1/4 cup oil
6 bell peppers, finely chopped
1/2 large onion, finely chopped
1/2 to 3/4 cup finely chopped celery
1 cup homemade bread crumbs
8 to 10 bell pepper halves
Buttered, seasoned Italian bread crumbs

Directions:

Add egg to chopped shrimp.  Salt and pepper well and mix thoroughly.  Saute shrimp mixture in oil until cooked.  Add more oil and chopped peppers, onions and celery.  Cook until soft and mushy.  Add plain bread crumbs and season, if necessary.  Scald bell pepper halves and stuff with the shrimp mixture.  Top with seasoned bread crumbs.  Cook in greased pan in a 350 degree oven about 45 minutes.

Serves:  4 – 6
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Cheesesteak Egg Rolls
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Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 (12.5 ounce) package frozen sandwich steak meat
1 (14 ounce) package egg roll wrappers
4 slices American cheese, halved
2 cups oil for frying, or as needed
1/4 cup ketchup

Directions

Heat skillet with the tablespoon oil over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Break frozen steak pieces into skillet; cook and stir until steak is no longer pink, about 10 minutes. Remove from heat and set aside.
Arrange egg roll wrappers on a flat surface; place a half slice of cheese on each one. Layer an equal amount of steak mixture on top of each cheese slice. Roll up egg rolls according to package directions, and seal edges, wetting with water if necessary.
Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C).
Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove; drain on paper towels. Serve warm with ketchup for dipping.

Nutritional Information

Amount Per Serving  Calories: 779 | Total Fat: 39.2g | Cholesterol: 106mg

Herbalife: Formula 1 Instant Nutritional Shake Mix

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Beef Roulades Recipe

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Ingredients:

2-1/2 pounds round steak, 1/8 inch thick
3/4 pound ground pork
1 teaspoon poultry seasoning
3/4 teaspoon salt
1/2 clove garlic, crushed
2 Tablespoons finely chopped onion
1/4 pound salt pork, sliced thinly into 8 slices; or
8 slices bacon
3 Tablespoons butter
1-1/2 pounds whole, small white onions, peeled
1/3 cup flour
1 Tablespoon meat extract paste
1 can beef bouillon, undiluted
2-1/2 cups red wine
1-1/2 pounds fresh mushrooms
1 bay leaf
1 Tablespoon chopped parsley

Directions:

Wipe beef with damp paper towels; cut into 8 pieces (approximately 4 inches by 6 inches).  Combine ground pork, poultry seasoning, salt, garlic and chopped onion.  Toss lightly to mix well.  Place about 2 Tablespoons of mixture on each piece of beef; roll up, starting roll on short side of steak slice.  Wrap each roll with a thin strip of salt pork or bacon and tie with a heavy thread.

In hot butter in a Dutch oven, brown the roulades on all sides, removing them as they brown.  Add the whole onions and brown on all sides.  Remove pan from heat.  Stir in flour and meat extract paste.  Gradually stir in bouillon and wine.  Bring to boiling point, stirring constantly.  Return roulades to Dutch oven.  Add mushrooms and bay leaf.  Bake, covered, in a 350 degree oven for 2 hours, or until meat is tender.  If sauce seems thick, thin with a little more wine.

To serve, discard bay leaf and remove thread from roulades.  Arrange in center of a large heated platter.  Surround with the onions and mushrooms.  Sprinkle with chopped parsley. Allow 1 to 2 roulades per person.

Servings:  8 roulades
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.Queenie’s Killer Tomato Bagel Sandwich

Queenie’s Killer Tomato Bagel Sandwich

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Ingredients

1 bagel, split and toasted
2 tablespoons cream cheese
1 roma (plum) tomatoes, thinly sliced
salt and pepper to taste
4 leaves fresh basil

Directions

Spread cream cheese on bagel halves. Top cream cheese with tomato slices. Sprinkle with salt and pepper. Top with fresh basil leaves.

Nutritional Information

Amount Per Serving  Calories: 358 | Total Fat: 11.7g | Cholesterol: 32mg

Crusty Parmesan Chicken

Ingredients

2 cups dry bread crumbs
3/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1-1/2 teaspoons paprika
1-1/2 teaspoons garlic salt
1-1/2 teaspoons pepper
3/4 cup (1-1/2 sticks) unsalted butter
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
12 boneless skinless chicken breasts

Directions

Line a 9×13-inch baking dish with foil.  Mix the bread crumbs, Parmesan cheese, parsley, paprika, garlic salt and pepper in a bowl.  Melt the butter in a saucepan.  Stir in the Worcestershire sauce and dry mustard.  Dip the chicken in the butter mixture.  Roll in the crumb mixture until coated.  Arrange in the prepared baking dish.  Pour the remaining butter mixture over the chicken.  Bake at 350 degrees for 50 to 60 minutes or until the chicken is cooked through.

Note:  This recipe may also be prepared as an appetizer by cutting the chicken into strips and baking for about 30 minutes.  Serve with honey mustard sauce for dipping.  Makes about 36 appetizers.

Serves:  12

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FOUR CHEESE MANICOTTI

Ingredients:

1 large onion; minced
1 pound mushrooms, sliced
1/2 cup butter or margarine
1/2 cup flour
4 cups milk
1 1/2 ups parmesan cheese, grated
salt and pepper to taste
12 manicotti shells
1 pound deli-style ricotta
4 ounces mozzarella cheese, diced
1/2 cup Romano cheese, grated
1/4 cup walnuts, finely chopped
1/4 cup parsley, chopped
3 eggs
1 dash nutmeg

Directions:

Saute onion and mushrooms in butter 5 minutes; stir in flour. Gradually stir in milk; stir over low heat until sauce bubbles and thickens. Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside. Cook manicotti shells according to package directions; drain and cover with cold water. Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese; add walnuts, parsley and eggs.
Season to taste with salt, pepper and nutmeg. Drain manicotti shells; stuff with cheese mixture. Place shells side by side in a greased shallow baking pan; spoon sauce over all. Bake in preheated 400 degree oven 20 to 25 minutes, or until bubbly and golden.

Categories: Pasta

Thoughts – Things to Think

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Eggs Basin Street

Ingredients:

10 Tablespoons butter, divided
4 green onions and tops, minced
3 canned tomatoes, seeded and chopped
2 to 3 drops hot pepper sauce
1 cup grated sharp cheddar cheese
8 1/4-inch-thick slices cooked ham
2 fresh tomatoes sliced
4 English muffins, split
8 eggs
Chopped parsley

Directions:

Saute green onions in four Tablespoons butter for ten minutes.  Add canned tomatoes and pepper sauce; cook two to three minutes.  While sauce is hot, mix in an electric blender at high speed.  Add cheese, blend sauce until smooth, and keep warm.  Cut ham slices in half to fit each  muffin.  Saute ham and tomato slices in four Tablespoons butter.  When cooked, place tomatoes on top of ham slices and keep warm.  Toast muffins, spread remaining two Tablespoons butter, and keep warm.  Poach eggs (see below).  When ready to serve, layer ham, tomato slice, and poached egg on each muffin half.  Top with warm sauce and garnish with parsley.

Poach Eggs:  To poach eggs, gently slide each egg into simmering water to which approximately one teaspoon vinegar has been added.  Poach four to six minutes or until cooked to desired firmness.  Remove from water with a slotted spoon, drain, and serve.  Eggs can also be poached ahead of time, placed in cold water, and refrigerated.  Reheat in simmering water immediately before serving.

Servings:  4
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Garlic Goat Cheese and Herb Crostini

Ingredients

1 baguette cut in one half inch slices
One half cup crumbled goat cheese
2 cloves garlic, minced
2 shallots, minced
One half cup extra-virgin olive oil
One half cup assorted fresh herbs finely chopped (rosemary, parsley, cilantro, dill and thyme are some that work well. You may choose others and adjust the taste to your liking).

Directions

Place baguette slices on ungreased baking dish and bake for 10 minutes at 350 degrees. Meanwhile, place remaining ingredients in a food processor and process until smooth. Remove baguette slices from the oven and spread mixture on each slice. Return to the oven and bake for another 10 – 15 minutes at 350 degrees.

The Skinny: Goat cheese is lower in fat than most other cheeses and you are also using olive oil which is supposed to be good for you.

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Drunken Chocolate Pecan Cake

Ingredients for chocolate pecan cake:

12 ounces semisweet chocolate
1 cup unsalted butter
8 egg yolks
1/2 cup bourbon
1-1/2 cups sugar
8 egg whites
1-1/2 cups whole shelled pecans, ground

Ingredients for chocolate frosting:

1 pound semisweet chocolate
3/4 cup butter
1/2 cup shelled pecan halves
Whipped cream

To prepare the cake:

Preheat oven to 300 degrees. Melt the chocolate and butter in a saucepan, stirring to blend.

Combine the egg yolks, bourbon and 3/4 cup of the sugar in the top of a double boiler. Cook over simmering water until creamy and light yellow, beating constantly with a wooden spoon.

Beat the egg whites and the remaining 3/4 cup sugar in a large bowl until stiff peaks form. Fold in the egg yolk mixture. Fold in the melted chocolate and the pecans. Spoon into a 10-inch springform pan. Bake for 1-3/4 hours. Let cool in the pan. Remove the pan side.

To prepare the frosting:

Melt the chocolate and butter in the top of a double boiler over simmering water, stirring constantly until smooth. Let stand until thick enough to spread, stirring frequently. Level the cake top, using a serrated knife. Frost the cooled cake. Decorate with pecan halves. Serve topped with whipped cream.

Servings: 10 – 12

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Saucy Eggs in Spinach

Ingredients:

1 (10-ounce) package frozen chopped spinach
Nutmeg to taste
Pepper to taste
1 (10-3/4 ounce) can cream of shrimp soup
2 Tablespoons milk
4 eggs

Directions:

Cook spinach according to package directions.  Drain well.  Add nutmeg and pepper.  Blend 1/4 cup soup with milk.  Mix remaining soup with spinach.  Heat.  Place spinach mixture in four greased 1-cup individual baking dishes.  Break an egg into each dish.  Spoon the soup-milk mixture over eggs.  Bake in a 350 degree oven for 15 to 20 minutes or until eggs are set.

Serves:  4

Cute Images

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Harvest Pumpkin Bread with Orange Butter recipe

Ingredients for pumpkin bread

1 teaspoon baking soda
1/2 cup hot water
3/4 cup vegetable oil
3 cups sugar
2 cups canned pumpkin
4 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon salt
3-1/2 cups all purpose flour

Ingredients for orange butter

1/2 pound butter, softened
1/2 box powdered sugar
Grated rind of 2 oranges
2 Tablespoons orange juice concentrate

Directions

1.  Preheat oven to 350 degrees.  Prepare Pumpkin Bread: Dissolve soda in hot water.
2.  Mix together oil, sugar and pumpkin and add to soda mixture.
3.  Add eggs, cinnamon, cloves, salt and flour and mix until moistened.
4.  Pour batter into 2 greased and floured loaf pans.  Bake for 1 hour.  Remove from loaf pans and cool on wire racks.
5.  Prepare Orange Butter:  Beat butter and sugar together.
6.  Add orange rind and juice concentrate and mix well.  Place into decorative crock and serve with Pumpkin Bread.

Yields:  2 loaves

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Appetizer — Potted Cheese

Ingredients

6 oz. Cheddar Cheese
One third cup butter
2 Tbsp. port or sherry
5 green onions, finely chopped
1 tsp. caraway seeds
2 tsp. dry mustard
1 tsp. Worcestershire sauce
One third cup walnuts, chopped

Directions

Finely grate cheese into a bowl. Add softened butter and mix well. Stir in port or sherry, green onions, caraway seeds, mustard and Worcestershire sauce. Mix well. Scoop mixture into a serving bowl. Cover with walnuts and press walnuts down lightly. Refrigerate for at least three hours. Serve with crackers and Melba toast.

The Skinny: You can probably get away with light cheese in this recipe. If you don’t want to use alcohol then just leave out the port or sherry.

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STRAWBERRY SHORTCAKES

Ingredients:

For Biscuits (makes 12 biscuits)

4 cups flour
2 tablespoons baking powder
1/2 cup sugar
1 1/2 teaspoons salt
1 each lemon zest
1/2 teaspoon nutmeg
8 tablespoons cold butter cut into chips
2 cups buttermilk

Filling for 6 people:

3 pints strawberries, hulled and sliced
1/4 cup fine sugar
1 pint heavy cream, whipped

Directions:

1 day ahead, mix the berries with the sugar and allow to sit overnight to extract fresh strawberry juices.
The day of serving prepare the biscuits. Combine all dry ingredients in the bowl of a food processor. Pulse to combine. Add cold butter chips and pulse until the mixture resembles corn meal. Remove to a work bowl and add the buttermilk while mixing with hands until a sticky but firm dough forms. Line a baking sheet with parchment paper and spray with a non-stick spray. Make rough shape balls of dough , 3-4 inches in diameter. Brush with buttermilk and sprinkle with sugar. Bake at 400 for about 20-25 minutes or until done. Split the biscuits and fill with strawberries and their juices. Top with whipped cream and the top half of biscuit.

Yield: 6 Servings

Category: Desserts, Fruit

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CHICKEN KIEV

Ingredients:

4 large  chicken breasts
4 tablespoons butter
4 cloves fresh garlic (crushed)
4 teaspoons lemon juice
2 eggs
1/2 cup milk
2 cups bread crumbs
1 teaspoon black pepper
1 teaspoon salt
a couple of dashes of dried parsley
toothpicks

Directions:

Preheat your oven to 350 degrees. Pound your chicken until it is the same thickness through out the breast. Place some butter, the garlic, lemon juice and parsley in the center. Roll chicken up tight and seal it with tooth picks.
Mix eggs and milk until smooth. Mix the bread crumbs, salt, pepper, and garlic together. Dip chicken on the milk/ egg mixture, and roll it in the bread crumbs. Bake 15-20 minutes or until they are golden brown and firm to the touch.  Pull out toothpicks and serve.

Yield:  4 servings

Category: Chicken

Cute Images

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Steak Provencal

Ingredients:

2 red bell peppers, sliced
3 yellow bell peppers sliced (2 seeded, 1 with seeds)
2 green bell peppers, sliced
2 jalapeno peppers, diced
8 mushrooms, sliced
1 Tablespoon diced garlic
3 medium onions, chopped
1/4 cup butter
1/4 cup olive oil
4 tomatoes, peeled, seeded and chopped
1/2 cup white wine
8 ounces tomato puree
1/2 teaspoon bouquet garni
4 steaks, individual fillets or strip steaks

Directions:

Combine peppers, jalapenos, mushrooms, garlic and onions in a large skillet and saute in butter and oil until almost tender.

Add tomatoes, wine, tomato puree and bouquet garni to vegetables and simmer 10 minutes.

Broil or barbecue steaks.

Pour sauce over steaks and serve.

Serves:  4

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Spinach and Crab Dip

Ingredients

2 (10 oz.) packages of frozen, chopped spinach
1 cup non-fat sour cream
1 cup non-fat mayonnaise
¼ cup onion, minced
4 ounces imitation crabmeat
2 cups assorted colorful raw vegetables for dipping

Directions

Thaw spinach, and pat dry.

Combine spinach with remaining ingredients, and stir.

Cover and refrigerate for at least an hour before serving with colorful raw vegetables.

Serves 8

Each serving equals 1/2 cup of fruit or vegetables

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Easy Pumpkin Bread

Ingredients

1+3/4 cups (430 ml) all-purpose flour
1/4 tsp (1 ml) double-acting baking powder
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) ground cinnamon
1/4 tsp (1 ml) ground cloves
1 cup (250 ml) sugar
1/3 cup (80 ml) shortening or butter
2 eggs
1 cup (250 ml) canned pumpkin
1/3 cup (60 ml) milk combined with
1/2 tsp (2 ml) vanilla extract
1/2 cup (125 ml) chopped nuts (optional)
1/2 cup (125 ml) raisins or chopped dates (optional)

Directions

Sift together the flour, baking soda, salt, cinnamon, and cloves.  In a large bowl beat the sugar, shortening, and eggs until light and fluffy.  Add the pumpkin and beat to incorporate.  Add the sifted dry ingredients in 3 portions, alternating with the milk.  Do not beat any more than necessary to combine the ingredients.  Fold in the optional nuts, raisins, or dates.  Pour into a greased 9 x 5 inch (22 x 12 cm) loaf pan and bake in a preheated 350F (180C) oven for about 1 hour, until the loaf has shrunk from the sides of the pan and a toothpick inserted in the middle comes out clean.

Makes 1 loaf.

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Grilled Chicken with Herbs

Ingredients

2 tablespoons chopped Italian flat leaf parsley
2 teaspoons fresh rosemary, minced
2 teaspoons chopped fresh thyme
1 teaspoon dried sage
3 cloves garlic, minced
1/4 cup olive oil
1/2 cup balsamic vinegar
salt and pepper to taste
1 1/2 pounds skinless, boneless chicken breasts

Directions

In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
Preheat grill to medium high heat OR set oven to broil.
Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

Quotes for the Soul

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Noisette de Filet Magnon de Porc au Miel (Tenderloin of Pork with Honey)

Ingredients:

3 pounds pork tenderloin
1/2 cup olive oil
5 onions
1 tablespoon honey
1/2 cup butter
1 cup milk
1 tablespoon flour
sprig of thyme
salt and pepper

Directions:

Peel and chop four of the onions and sweat in butter and thyme until they begin to take color. Add the honey and let the mixture stew for 15 minutes. Roast the pork tenderloin in a preheated 400 degree oven from 30 minutes. Remove from the oven and let it rest for 10 minutes. Cut the fifth onion into round slices, soak in the milk and season with salt and pepper. Coat the onions in flour and fry in olive oil. Slice the tenderloin, put two pieces on each plate, place some rings of onion around the edge, and cover with the sauce.

Serves 6
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Green chili chicken lasaña

Ingredients

1 container (15 ounces) ricotta cheese
1 egg
1 cup grated parmesan cheese
2 cups chopped cooked chicken
2 cans (10 ounces each) green enchilada sauce
2 cans (4 ounces each) chopped green chilies
1 package (8 ounces) oven-ready lasagna (12 noodles)
4 cups (16 ounces) shredded mozzarella cheese

Directions

Heat oven to 350. In medium bowl, mix ricotta cheese, egg and 1/2 cup of the parmesan cheese; set aside. In another medium bowl, mix chicken, enchilada sauce and green chilies. In ungreased 13-by-9-inch (3-quart) baking dish, spread 1 cup of the chicken mixture. Top with 3 uncooked lasagna noodles; press gently into chicken mixture. Spread with 2/3 cup of the ricotta mixture. Sprinkle with 1 cup of the mozzarella cheese.

Repeat layers three times. Sprinkle with remaining 1/2 cup parmesan cheese. Cover with foil. Bake 45 minutes. Remove foil; bake 10 to 15 minutes longer or until lasagna is tender, cheese is bubbly and edges are lightly browned. Let stand 10 minutes before serving.

Notes: The lasagna noodles won’t cover the entire baking dish; they expand as they absorb liquid and cook, so when the dish is done, the lasagna will fill the pan. Lasagna can be made the night before, refrigerated and baked the next day. Add a few minutes of baking time.

Per serving: calories 420 (calories from fat 180); total fat 20 grams (saturated fat 11 grams, trans fat 0 grams); cholesterol 90 miligrams; sodium 880 miligrams; total carbohydrate 28 grams (dietary fiber 1 grams, sugars 3 grams); protein 33 grams.

Makes 10 servings

WEST COAST LUNCHEON SALAD

Ingredients:

1 cup fresh mushrooms, sliced
1 cup cooked shrimp
3/4 teaspoon tarragon leaves, crushed
1 teaspoon garlic powder
1/5 cup Italian or herb dressing
1 head loose leaf lettuce
3 ripe avocados
1 backet cherry tomatoes

Directions:

Combine mushrooms, shrimp, tarragon, garlic and dressing.
Chill for 1 hour. Arrange lettuce leaves on individual salad plates. Peel, halve and pit avocados. Place a half-avocado on each plate, and fill with salad mixture. Garnish with cherry tomatoes.

Category: Salads

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ANGEL STRAWBERRY BANANA TRIFLE

Ingredients:

1 5-ounce package instant vanilla pudding mix
3 cups cold milk
1 (9 inch) prepared angel food cake, cut in cubes
4 bananas, sliced 1/4-inch thick
1 1/2 pounds sliced strawberries
1 (12 ounce) container frozen whipped topping, thawed

Directions:

Prepare pudding with milk according to package directions.
In a glass serving dish (or trifle bowl) layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers.
Cover and chill in refrigerator 4 hours before serving.

Category: Desserts

Graphic Humor

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Roquefort Crackers Recipe

Ingredients:

1 cup crumbled Roquefort cheese
1 cup softened butter
3 Tablespoons milk
2 teaspoons hot sauce
3-1/2 cups flour, sifted
2 teaspoons baking powder

Directions:

Preheat oven to 400 degrees.  Cream cheese, butter, milk, and hot sauce.  Beat 1 minute.  Combine flour with baking powder.  Add this a little at a time to the cheese mixture.  The dough should not be sticky.  Knead lightly on a floured board for a few seconds.  Chill dough 15 minutes.  Roll dough out to a 1/8-inch thickness.  Cut into rounds, diamonds, crescents or other shapes.  Place on well-greased baking sheets.  Chill for 15 minutes.  Bake about 8 to 10 minutes until delicately browned.  Cool on a rack.  Serve or store (can freeze or store in a tight container for 2 to 3 weeks).

Yield: 40 – 50 crackers
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Florentine Ravioli

The flavors of Italy are best expressed in simplicity: a dash of spices, a little oil and dinner’s on the table in minutes—especially if you use frozen spinach and frozen ravioli or tortellini.

Servings: 4 servings, about 1 1/2 cups each
Total Time: 20 minutes
Ease of Preparation: Easy
Health: Healthy Weight, High Calcium, High Potassium, Low Cholesterol, High Fiber, Low Calorie, Diabetes Appropriate

Ingredients:

Florentine Ravioli
1 20-ounce package frozen cheese ravioli or tortellini (4 cups)
6 teaspoons extra-virgin olive oil , divided
4 cloves garlic , minced
1/4 teaspoon salt
1/8-1/4 teaspoon crushed red pepper
1 16-ounce bag frozen chopped or whole-leaf spinach
1/2 cup water
1/4 cup freshly grated Parmesan cheese

Steps:

1: Bring a large pot of water to a boil; cook ravioli (or tortellini) according to package directions.

2: Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add salt, crushed red pepper to taste, spinach and water. Cook, stirring frequently, until the spinach has thawed, wilted and heated through, 5 to 7 minutes. Divide among 4 bowls, top with the pasta and drizzle 1 teaspoon of the remaining oil over each portion. Serve immediately with a sprinkle of Parmesan.

Nutrition: (Per serving)

Calories – 275
Carbohydrates – 28
Fat – 13
Saturated Fat – 4
Monounsaturated Fat – 7
Protein – 13
Cholesterol – 25
Dietary Fiber – 6
Potassium – 677
Sodium – 654
Nutrition Bonus – Vitamin A (270% daily value), Vitamin C (50% dv), Folate (44% dv), Calcium (35% dv), Potassium (20% dv).

Kentucky Fried Biscuits Recipe

Ingredients:

2-2/3 packages dry yeast
2/3 cup warm milk
4 cups milk
1/2 cup shortening
1/4 cup sugar
6 teaspoons salt
7 to 9 cups flour

Directions:

1.  Dissolve yeast in warm water.
2.  Scald milk (150 degrees).  Add shortening, sugar, and salt. Stir to dissolve shortening.  Cool to lukewarm.
3.  Combine milk and yeast in large bowl.  Stir in flour to make moderately stiff dough.
4.  Place in greased bowl, turning once to grease top. Let rise in warm place for 30 minutes.
5.  Knead lightly on floured surface.  Roll dough to 1/2 inch thickness; cut with 2-inch biscuit cutter.  (Don’t let the biscuits rise too high before frying.)
6.  Fry in deep fat (deep fryer is ideal), slightly hotter than 350 degrees, until golden brown (about 1 minute).

Yield: 9 dozen

APPLE AND RAISIN SLAW

Ingredients:

5 cups coarsely chopped red cabbage (about 1/2 medium head)
5 cups coarsely chopped green cabbage (about 1/2 medium head)
1 cup coarsely grated carrots (about 2 medium)
1 large tart green apple (such as Granny Smith), cored,
coarsely chopped
1/2 cup raisins
1/2 cup raw unsalted sunflower seeds, toasted
1 1/2 cups plain nonfat yogurt
1/2 cup chopped fresh dill or 3 tablespoons dried dillweed
2 tablespoons vegetable oil
2 tablespoons apple cider vinegar

Directions:

Combine cabbages, carrots, apple, raisins and sunflower seeds in very large bowl. Whisk yogurt, dill, vegetable oil and vinegar in medium bowl to blend. Add dressing to cabbage mixture and toss to coat. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover and refrigerate.)

Yield: 12 Servings

Category: Salads, Sides

Formula 1 Instant Nutritional Shake Mix NEW!

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Sky-High Lemon Icebox Pie

Ingredients:

9-inch pie shell, baked
4 egg yolks
2/3 cup sugar
Pinch of salt
4 Tablespoons lemon juice (more for tart flavor)
Grated rind of 2 lemons
3/4 Tablespoon unflavored gelatin
1/3 cup cold water
4 egg whites
2/3 cup sugar
1/2 pint cream, whipped
Lemon slivers

Directions:

Place egg yolks, 2/3 cup sugar, salt and lemon juice in top of double boiler; cook over boiling water, stirring until thick; add lemon rind and gelatin which has been soaked in cold water for 5 minutes.  Let mixture cool.  Beat egg whites until stiff; slowly add 2/3 cup sugar.  Beat until creamy.  Fold egg whites into cooled lemon mixture.  Place in baked pie shell, sky-high; chill at least 6 hours or overnight.  Top with whipped cream.  Garnish with lemon slivers.

Serves: 8

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NO CRUST GARDEN QUICHE

Ingredients:

10 large eggs
1/2 teaspoon salt
Pinch of dried basil
1/2 cup sliced, fully-cooked, diced ham
1/4 cup chopped sweet green pepper
1/4 cup chopped tomato
2/3 cup shredded Swiss cheese
1 pint heavy cream
1/4 teaspoon ground white pepper
Pinch of dried thyme leaves
1/4 cup chopped onion
1/4 cup sliced fresh mushrooms

Directions:

Heat the oven to 350 degrees. Grease only the bottom of a glass casserole dish (or quiche dish if you have it).
In a medium-size bowl, mix the eggs, cream, salt, pepper, basil and thyme until well-blended. In the greased dish, lightly toss the meat, green pepper, onion, tomato and mushrooms until mixed; sprinkle with the cheese. Pour the egg mixture over the vegetables and meat; bake the quiche for 40 minutes or until it is golden brown. The quiche is done when a knife inserted in center comes out clean. Let the quiche stand 10 minutes on a wire rack before serving.

Yield: 6 Servings

Categories: Breakfast, Casseroles, Eggs, Brunch

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Appetizer — Hot Artichoke Spread

Ingredients

1 14 oz. can artichoke hearts, drained and finely chopped
1 8 oz. package cream cheese, softened
1 garlic clove, minced
One third cup mayonnaise
Two thirds cup Parmesan cheese, grated

Directions

Combine all ingredients in a bowl and mix well. Place in a lightly greased casserole dish and bake for 20 minutes at 350 degrees. Serve warm with crackers and/or toast points.

The Skinny: Use light cream cheese and low fat or light mayo.

Curried Chicken or Turkey

Ingredients:

6 Tablespoons oil
1 medium onion, chopped
2 Tablespoons chopped bell pepper
4 Tablespoons flour
1-1/2 cups turkey or chicken broth
1-1/4 cups sliced mushrooms, lightly sauteed, or
1 (6 ounce) can mushrooms
1-1/2 to 4 teaspoons curry powder
3 cups cooked turkey or chicken, cubed
1 tart apple, cored and diced
1 (5 ounce) can water chestnuts (drained and sliced)
3 Tablespoons chopped pimiento
1 Tablespoon chopped parsley
Salt to taste
Pepper to taste

Directions:

Heat the oil in a large casserole and saute the onion and bell pepper until soft.  Stir in flour, cook a moment and blend in turkey or chicken broth and the mushrooms, with their liquid if you used canned mushrooms.  Simmer the mixture 15 to 20 minutes.  Stir in curry powder and check seasoning by tasting.  In a large bowl, mix the turkey or chicken pieces, apple, water chestnuts, pimiento, parsley, salt and pepper.  Add this mixture to sauce and heat slowly, simmering 10 to 15 minutes over lowest heat.  Serve over saffron rice.  Place condiments in small bowls on table and let everyone help themselves.  This dish can be done ahead and heated before serving (improves the flavor).

Condiments:

Chopped salted peanuts
Chutney
Chopped green onions
Toasted shredded coconut
India relish
Chopped hard-boiled eggs
Candied or preserved ginger

Serves: 6 – 8

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Dark Chocolate Brownies

Ingredients

4 eggs
2 cups sugar
2/3 cup oil
4 squares unsweetened chocolate, melted and cooled
2 teaspoons vanilla
1-1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts

Directions

Beat eggs until thick and lemon colored. Beat in sugar until well blended. Stir in oil, chocolate and vanilla. Blend well. Sift and add dry ingredients. Mix well. Stir in nuts. Spread in buttered 13-by-9-by-2- inch pan. Bake at 350 degrees for 25 to 30 minutes. Cool and frost.

Cat Tips & Images

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Noodle Kuegel

Ingredients:

1 package (6 ounces) of noodles (1/2-inch wide)
1/2 cup butter or margarine, softened
1 cup sugar
1 cup sour cream
4 eggs, beaten
1 cup sweet cream
1/2 teaspoon salt
3/4 cup raisins, plumped

Directions:

1.  Cook noodles according to directions on package.
2.  Cream butter and sugar.
3.  Add remaining ingredients and stir into drained noodles.
4.  Pour into buttered 3-quart glass dish and bake uncovered.

Temperature: 375 degrees

Time: 45 minutes

Servings: 8 generous

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Spinach Dip Recipe

Ingredients:

1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cup chopped parsley
1/2 cup green onions
1/2 teaspoon dill weed
1 teaspoon Cavender’s Greek Seasoning
1 cup sour cream
1 cup mayonnaise
Juice of 1/2 lemon

Directions:

Combine all ingredients.  Mix well and refrigerate.  This dip is better made 1 day in advance so flavors will have time to blend.  Serve with raw vegetables.

Serves: 6 – 8

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AMBROSIA

Ingredients:

16 oz. small curd cottage cheese
16 oz. sour cream
LARGE container Cool Whip
2 small packages Jello Instant Pistachio pudding mix
16 oz. can crushed pineapple (juice drained)
1 small package shredded coconut

Directions:

Combine all of the ingredients in a large bowl in the order given and refrigerate for at last 3 hours before serving.

Categories: Sides, Desserts

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Appetizer: Baked Potato Soup

Ingredients

4 – 5 baking potatoes
2 cups water
1 quart milk
One half cup celery
One quarter cup butter
One half cup sour cream
One third cup bacon, cooked and crumbled
One third cup green onion, chopped
2 cup sharp cheddar cheese, shredded
1 Tbsp. fresh parsley or dill, chopped
Salt and pepper to taste

Directions

Place potatoes in the oven and cook for about 1 hour at 350 degrees. Meanwhile heat water in a large saucepan and add chopped celery to the water and simmer until celery is tender. When potatoes are fully cooked, slice down the center and scoop out pulp of each potato and add to celery and water. Add milk, butter, sour cream, bacon, green onions, 1 cup of the cheddar cheese, parsley or dill and salt and pepper. Allow mixture to simmer over low-medium heat until it thickens. Serve hot with cheddar cheese sprinkled on top. You may also add chives (from the top of the green onions), bacon pieces and sour cream. When I made this recipe last time, I chopped up the potato peels and added them to the soup. The skins added flavor and texture and you may want to try this. I also understand that most of the vitamins and minerals are in the skin of the potato.

The Skinny: Use low fat milk, light sour cream and fat cheese.

Dogs Images & Info

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Cornish Hens in Orange Sauce

Ingredients:

4 Cornish hens, halved
4 Tablespoons butter, melted
1 cup orange marmalade
1/4 cup firmly packed brown sugar
3 Tablespoons red wine vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon curry powder
1/2 teaspoon ground ginger
1 teaspoon monosodium glutamate
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
1/8 teaspoon pepper

Directions:

Preheat oven to 350 degrees.  Wash and dry hens.  Brush with melted butter.  Place hen halves skin side down in broiler pan lined with aluminum foil.  Combine remaining ingredients in saucepan.  Bring to a boil over medium heat.  Simmer two minutes, stirring constantly.  Remove from heat and brush hens with sauce.  Roast for 30 minutes.  Turn and roast 30 minutes longer, basting often with sauce.

Serves: 8

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California Pasta Recipe

Ingredients:

5-6 cloves garlic, minced
2 Tablespoons olive oil
8-10 sun-dried tomatoes packed in oil, drained and chopped
8-10 Kalamata olives, chopped
1/2 cup fresh chopped basil
4 chicken breasts, skinned, boned, cooked and julienned
Pinch red pepper flakes
6 medium tomatoes, chopped
1 pound angel hair pasta, cooked according to package directions
Grated Parmesan cheese

Directions

Saute garlic in oil. Add sun-dried tomatoes, olives and basil.  Simmer for 3 minutes. Add prepared chicken and heat for 2 more minutes. Add pepper flakes and tomatoes and continue heating for a few more minutes.  Do not overcook.  Combine sauce with drained pasta in a large bowl and toss well.  Top with grated Parmesan cheese.

Serves: 4 – 6

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BREAD MACHINE – LOW FAT HONEY GRANOLA BREAD

Ingredients:

1 cup water — plus 2 tablespoons
4 tablespoons applesauce
1 teaspoon lemon juice
2 1/2 tablespoons honey
1 teaspoon salt
2 tablespoons dry milk
3 cups bread flour
3/4 cup granola — cereal
1 3/4 teaspoons yeast

Directions:

Add ingredients according to manufacturer’s instructions and use basic cycle. This will yield a 1 1/2 lb loaf.

Category: Breads, Bread Machine

Yield: 1 loaf

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Appetizer — Hot Macadamia Dip

Ingredients

1 8-oz. package cream cheese, softened
4 oz sour cream
1 clove garlic, minced
1 Tbsp. green onions, chopped
1 tsp. prepared horseradish
One half cup macadamia nuts, chopped
Salt and pepper to taste

Directions

Combine all ingredients together and mix well. Place in a baking dish and bake at 350 degrees for 15 minutes. Serve warm with assorted crackers or crusty bread.

The Skinny: Use light cream cheese and sour cream.

Thoughts

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Brown Sugar Chews Recipe

Ingredients:

1 egg white
1 cup brown sugar
1 Tablespoon flour
Pinch of salt
3/4 cup pecans, chopped

Directions:

Beat egg white until stiff froth; add brown sugar and continue beating.  Stir in flour and salt.  Fold in pecans.  Drop by small teaspoons on buttered cookie sheet and bake at 325 degrees for 10 minutes.
Partly cool before removing from cookie sheet.

Yield: 36 cookies

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Exotic Chicken Salad

Ingredients:

4 cups chopped cooked chicken
2 (5-ounce) cans water chestnuts, sliced
1 cup finely chopped celery
1 pound fresh seedless grapes
1 cup toasted slivered almonds
1 cup mayonnaise
1-1/2 teaspoons curry powder
1 Tablespoon soy sauce
1 Tablespoon lemon juice
1 (16-ounce) can pineapple chunks

Directions:

Combine chicken, water chestnuts, celery, grapes and almonds.  Mix mayonnaise, curry powder, soy sauce and lemon juice.  Add seasoned mayonnaise to chicken mixture and chill for several hours.  Serve on a lettuce leaf and top with pineapple chunks.

Serves: 10 – 12

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Moussaka Recipe

Ingredients:

1-1/2 pounds ground lamb or chuck
1 large onion, chopped fine
1/4 cup butter
28-ounce can tomatoes, drained
2 Tablespoons chopped parsley
1/2 cup red wine
Salt and pepper to taste
2 eggs, well-beaten
1/2 cup grated Parmesan cheese
3 Tablespoons bread crumbs
2 medium eggplants
1/4 cup melted butter
1/3 cup bread crumbs
3 Tablespoons butter
3 Tablespoons flour
1-1/2 cups milk
2 eggs, well-beaten
1/4 cup grated Parmesan cheese

Directions:

Brown meat and onion in 1/4 cup butter; add tomatoes, parsley, wine, salt and pepper.  Cook slowly until liquid is absorbed; set aside to cool.  Then add eggs, cheese and 3 Tablespoons bread crumbs.  Mix well and season to taste.  (For variety try nutmeg or garlic.)  Meanwhile, peel and slice eggplants lengthwise into 1/2-inch slices; brush with melted butter and broil until brown on each side.  (May be fried if desired, using additional butter.)  Sprinkle the bottom of a 9×13-inch pan with bread crumbs; place a layer of eggplant over this; cover with meat mixture; repeat eggplant and meat layers.  In a saucepan, prepare a cream sauce by melting butter, adding flour, and stirring until blended; add milk gradually.  Cook until thick, stirring constantly.  Remove from heat and slowly add heated sauce to eggs; add cheese and mix.  Pour over casserole and bake uncovered for 1 hour at 375 degrees, or until top is golden.  Cool at least 30 minutes before serving.

Note: The flour of moussaka improves if it is baked the day before serving and is reheated.

Serves: 8
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Vegetable Casserole Recipe

Ingredients:

3 cups thinly-sliced onions
1/2 cup olive oil
4 green peppers, sliced
1 eggplant, peeled and thinly sliced
4 zucchini, thinly sliced
5 tomatoes, peeled and thinly sliced
3 cloves garlic, crushed
2 teaspoons salt
3/4 teaspoon freshly ground black pepper

Directions:

Saute onions in 2 Tablespoons of the oil for 5 minutes.  Remove onions.  Add 2 more Tablespoons oil and saute green peppers for 5 minutes.  Remove peppers.  Add 2 more Tablespoons oil and saute eggplant on each side for 2 minutes.  Remove eggplant.  Add remaining 2 Tablespoons oil and saute zucchini for 3 minutes.  Arrange alternate layers of the sauteed vegetables and tomatoes in a casserole.  Sprinkle each layer with garlic, salt and pepper.  Cover and bake in a 325 degree oven for 45 minutes.  Remove cover and bake 5 minutes longer.  Serve hot or cold.

Serves: 6 – 8

Klipfiti: Humor & Irony
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Appetizer — Avocado Mousse

Ingredients

3 large avocados, peeled and pitted
2 cups sour cream
2 cloves garlic
One quarter cup green onion, chopped
One quarter cup fresh cilantro
One half tsp. chili powder
One half tsp. ground cumin
One half tsp. salt
Juice of 1 lime
One third cup chicken broth or dry white wine
2 envelopes unflavored gelatin

Directions

Place first 9 ingredients in a blender or food processor and blend until smooth. Heat chicken broth or wine and dissolve gelatin envelopes in liquid. Add to avocado mixture and blend. Grease an 8-cup mold and line with plastic wrap. Pour mixture in mold and refrigerate for several hours or until set. Serve with tortilla chips and/or crackers.

The Skinny: Use light sour cream and fat free chicken broth or alcohol free white wine. Avocados contain a lot of fat but it is supposed to be the good kind of fat.

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TOMATO BASIL PASTA TOSS

Ingredients:

10 ounces small shell pasta, cooked and well drained
6 medium chopped plum tomatoes (juices reserved)
1 bunch minced scallions
4 crushed garlic cloves
1/4 cup extra virgin olive oil
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh basil
Salt
Freshly ground black pepper
1 cup chopped olives
1/2 cup freshly grated Parmesan cheese

Directions:

Combine all of the ingredients in a large bowl. Serve immediately at room temperature, or cover and refrigerate for up to 24 hours before serving.

Yield: 8 servings

Categories: Pasta, Salads, Picnics, Parties
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Tiramisu Recipe

Ingredients:

6 egg yolks
1-1/4 cups sugar
1-1/4 cups mascarpone cheese
1 teaspoon vanilla extract
1-3/4 cups whipping cream, whipped
2 packages ladyfingers, split
1/3 cup Kahlua or coffee liqueur
Garnishes: Baking cocoa, whipped cream and chocolate syrup

Directions:

Beat the egg yolks and sugar in a mixing bowl until thick and pale yellow. Pour into a double boiler over boiling water.  Reduce the heat to low. Cook for 8 to 10 minutes or until smooth and thickened, stirring constantly.  Remove from the heat. Beat in the mascarpone cheese and vanilla.  Cool.  Fold in the whipped cream.

To assemble, line the bottom of a dish with ladyfingers.  Brush with one-half of the liqueur.  Spoon one-half of the cream mixture over the ladyfingers.  Layer the remaining ladyfingers over the cream mixture.  Brush with the remaining liqueur.  Spread with the remaining cream mixture.  Garnish with baking cocoa.  Chill, covered, for 3 to 12 hours.

To serve, cut into squares and place on dessert plates.  Garnish each serving with a dollop of whipped cream and a drizzle of chocolate syrup.

Serves: 10 – 12
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Oyster Casserole Recipe

Ingredients:

1 cup cracker crumbs
1/2 cup seasoned bread crumbs
1/2 cup melted butter
2/3 cup chopped parsley
2/3 cup chopped onions
Tabasco sauce
1 dozen large or 2 dozen small oysters
Seasoned salt
Butter
3/4 to 1 cup chablis wine
3/4 to 1 cup light cream
1 cup American cheese

Directions:

Mix first three ingredients.  In a separate bowl, mix parsley and onions.  Put layer of bread crumb mixture, then layer of parsley and onions on bottom of a 2 or 3 quart casserole.  Put a layer of oysters.  Put 1 drop Tabasco sauce on each oyster.  Put a little salt and a dot of butter on each oyster.  Repeat procedure.  Crumb mixture should be last.  When the dish is full, gently pour wine, then cream, over the mixture.  Sprinkle cheese over the top.  Bake at 400 degrees for 20 minutes.

Serves: 6  – 8

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Italian Recipes

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Beachcomber Banana Nut Cake

Ingredients:

1 cup mashed bananas (about 3 small bananas)
1/2 cup sour cream
2-1/4 cups cake flour, sifted
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
1-1/2 teaspoons cinnamon
1 cup pecans, chopped
1/2 cup unsalted butter
1 cup sugar
1/2 cup light brown sugar, lightly packed
2 large eggs
1-1/4 teaspoons vanilla extract
Powdered sugar (optional)

Directions:

Preheat oven to 350 degrees. Butter and flour a 9×13-inch pan. Mash bananas well and stir in sour cream. Sift together flour, baking soda, salt, nutmeg and cinnamon. Stir in the chopped nuts and set aside. Cream butter for 1-1/2 to 2 minutes. Add the sugars, blending well. Add the eggs one at a time. Stir in vanilla. Add the flour mixture alternately with the banana mixture. Mix well. Spoon batter into the prepared pan and smooth surface. Bake for 40-45 minutes or until cake is golden brown on top and comes away from sides of pan. Cool completely on cake rack. Just before serving, dust top with powdered sugar, if desired.

Serves: 8
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Bleu Cheese Salad Sherbet

Ingredients:

1-1/2 cups sugar
3/4 cup lemon juice
1 cup light cream
1 (4-ounce) package Bleu cheese, crumbled
2-1/2 cups milk

Directions:

Combine sugar and lemon juice. Blend cheese, milk and cream. Add to sugar mixture. Pour into 2 ice cube trays. Freeze until firm. Break into chunks and beat with mixer until smooth. Return to trays and freeze until firm. Serve sherbet in small scoops with fresh fruit.

Serves: 6 – 8
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Appetizer: Spinach Salad

Ingredients

2 Tbsp. butter or olive oil (or combination)
1 cup onion, chopped
6 small Portabella mushrooms sliced thin
2 pears chopped
2 tomatoes sliced into wedges then cut in half (bite size pieces)
2 Tbsp. fresh lemon juice
10 fresh oregano leaves
1 tsp. thyme
1 tsp. dried basil
One quarter cup dry white wine
Fresh Spinach, enough for 6 to 8 servings
One half cup real bacon bits

Directions

Heat oil or butter in saute pan. Add onion and saute slowly until softened. Add mushrooms and saute for another 5 minutes until mushrooms are soft. Add pear, tomato, lemon juice, herbs, and wine. Saute until heated through. Arrange Spinach on a dinner plate, tearing into bite size pieces, top with saute and garnish with bacon bits.

The Skinny: Not much room for improvement here.

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PUMPKIN SPICE BREAD

Ingredients:

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoons salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions:

Preheat oven to 350 degrees. Grease and flour three 7×3 inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves
are done when toothpick inserted in center comes out clean.

Categories: Breads

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Bean Soup

Ingredients:

1 pound dried navy beans
3/4 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped onion
1 can (8 ounces) tomato sauce
1 teaspoon salt
1 teaspoon pepper

Directions:

Place beans in large pan and cover with water. Cook on high temperature until beans are tender (about 1-1/2 hours).  Check water level frequently. Add remaining ingredients. Simmer 30 to 40 minutes.

Servings: 8

Proverbs

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Bleu Cheese Salad Sherbet

Ingredients:

1-1/2 cups sugar
3/4 cup lemon juice
1 cup light cream
1 (4-ounce) package Bleu cheese, crumbled
2-1/2 cups milk

Directions:

Combine sugar and lemon juice. Blend cheese, milk and cream. Add to sugar mixture. Pour into 2 ice cube trays. Freeze until firm. Break into chunks and beat with mixer until smooth. Return to trays and freeze until firm. Serve sherbet in small scoops with fresh fruit.

Serves: 6 – 8

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Ingredients:

1/2 cup sugar
1/4 cup butter, softened
1 egg, beaten
2-1/3 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 tsp. vanilla extract
1-1/2 cups fresh or frozen blueberries

< STREUSEL >
1/2 cup sugar
1/3 cup flour
1/2 tsp. ground cinnamon
1/4 cup butter

Directions:

In a mixing bowl, cream sugar and butter. Add egg; mix well.
Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds way full. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees for 25 to 30 minutes or until browned.

Yield: 1 dozen muffins

Categories: Muffins, Fruit

Pasta Recipes

Banana Flambee

Ingredients:

3 Tablespoons butter
1 Tablespoon brown sugar
4 ripe bananas, peeled and cut in half lengthwise
1 (10 ounce) package frozen raspberries, partially thawed
2 Tablespoons Grand Marnier
2 Tablespoons sugar

Directions:

Melt the butter in a copper or other heavy skillet and add the brown sugar.  When the sugar has dissolved, add the bananas to it.  Saute them on each side for about three minutes.  Put raspberries, Grand Marnier and sugar in blender and blend until smooth.  Strain through a fine sieve and add to bananas and reheat.  Pour a little more Grand Marnier over the banana mixture and ignite with a match.  Serve while it is still burning.

Serves: 4

Cat Tips

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Pasta with Sausage and Peppers

Ingredients:

1 pound mild Italian sausage
4 Tablespoons olive oil
2 onions, sliced
1 green bell pepper, cut into julienne strips
1 red bell pepper, cut into julienne strips
3/4 teaspoon salt
2 cloves garlic, minced
8 ounces linguine, cooked to package directions
Salt and Pepper to taste

Directions:

Cut sausage into chunks and brown in a large frying pan over medium-high heat.  Remove with a slotted spoon and drain on paper towels.  Add oil to pan. Reduce heat to medium, add onions and saute until golden.  Add pepper strips and salt and cook until softened.  Stir in garlic and add sausage and cook for 2 minutes. Add drained pasta to sausage mixture and toss to combine.  Add salt and pepper.

Serves: 4
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ITALIAN CRUSTED CHICKEN

Ingredients

4 skinless chicken breasts
Lawry’s coarse garlic salt with parsley

1 cup flour
¼ cup grated Parmesan Cheese
¼ teaspoon paprika
1 teaspoon salt
½ teaspoon ground black pepper

Mild olive oil for frying
Parsley sprigs for garnish

Directions

Rinse chicken breast in cold water and pat dry. Cut each chicken breast in half for smaller portions if desired. Sprinkle chicken liberally with garlic salt. Combine the flour, cheese, paprika, salt and pepper in a shallow bowl. Coat chicken on both sides with the flour mixture. In a large saucepan, fry chicken in olive oil over medium heat 4 to 5 minutes on each side. Place lid on pan and turn heat to medium low. Let chicken steam for about 8 minutes. Transfer to platter and garnish with parsley sprigs. This dish is best served hot and crunchy.

Serves 4 to 6.

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Ingredients (48 servings)

2 cups unbleached, all-purpose flour
1 cup Sugar
1 teaspoon Baking soda
1/4 teaspoon
Salt
2 Eggs, large
1 Egg yolk, large
1 teaspoon Vanilla
1 tablespoon Orange zest;
freshly grated 1 1/2 cups Almonds, whole; toasted lightly & chopped coarse
Egg wash: 1 Egg, large; beaten with 1 teaspoonWater

Directions

In the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, the sugar, the baking soda and the salt until the mixture is combined well. In a small bowl whisk together the whole eggs, the yolk, the vanilla and the zest, add the mixture to the flour mixture, beating until a dough is formed and stir in the almonds. Turn the dough out onto a lightly floured surface, knead it several times and halve it. Working on a large buttered and floured baking sheet, with floured hands form each piece of dough into a flattish log 12 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheet, and brush them with the egg wash. Bake the logs in the middle of a preheated 300° for 50 minutes and them cool on the baking rack for 10 minutes. On a cutting board, cut the logs crosswise on the diagonal into 1/2 inch thick slices, arrange the biscotti, cut sides down, on the baking sheet and bake them, in the 300F oven for 15 minutes on each side. Transfer the biscotti to racks to cool and store them in airtight containers.

Makes: about 48 BISCOTTI
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LASAGNA ROLL-UPS

Ingredients:

8 ounces uncooked lasagna noodles
1 tablespoon olive oil
1 (10 ounce) package frozen chopped spinach, thawed and dried
2 tablespoons minced green onion
1 (15 ounce) container ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 egg
1 (21 ounce) jar Alfredo sauce
1 cup shredded mozzarella cheese

Directions:

Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well. Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.
Preheat oven to 375 degrees. Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style. In a 8×12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.

Yield: 4-6 Servings

Category: Pasta

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Peanut Butter Bars

Ingredients:

4 cups Special K cereal
1 cup sugar
1 cup light corn syrup
1-1/2 cups peanut butter
1 (12-ounce) package semi-sweet chocolate chips, melted

Directions:

Butter an 11×15-inch pan, and spread with cereal.  In a saucepan, combine sugar and corn syrup; bring to a boil.  Remove from heat and stir in peanut butter.  Pour over cereal and mix.  Spread melted chocolate on top.  Chill two hours and cut into squares.

Yield: 2 dozen

Protein Bar

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SALSA BURGERS

Ingredients:

2 pounds ground beef
1/3 cup picante sauce (mild or hot to your liking)
1/3 cup (1 1/3 ounces) shredded Cheddar cheese
1 teaspoon pepper

Directions:

Combine all ingredients in a large mixing bowl. Form mixture into 6-8 patties; layer patties in some aluminum foil and refrigerate to firm them up. Broil, grill or bake to desired doneness.

Yield: 6-8 patties

Categories: Meats, BBQ

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Corn Bread Shrimp Supreme

Ingredients:

3 thick slices bacon
4 eggs
1/4 cup milk
1/2 cup (1 stick) butter, melted, cooled
1 (6-ounce) package corn bread mix
6 dashes of hot sauce
1 medium onion, chopped
1 (10-ounce) package frozen chopped broccoli or spinach, thawed, drained
1 pound shrimp, cooked, peeled, deveined, coarsely chopped
2 cups shredded Cheddar cheese
Garnish: Chopped fresh parsley

Directions:

Cook the bacon in a 10-inch cast-iron skillet until crisp.  Remove the bacon to paper towels to drain.  Crumble the bacon.  Drain the skillet, reserving 1 Tablespoon bacon drippings.  Wipe the skillet clean with a paper towel.  Return the reserved bacon drippings to the skillet.  Place the skillet in a 375-degree oven.

Beat the eggs in a large bowl.  Add the milk, butter, corn bread mix and hot sauce and mix well.  Stir in the onion, broccoli, shrimp and 1-1/2 cups of the cheese.  Pour into the hot skillet.  Sprinkle with the remaining 1/2 cup cheese.  Bake at 375 degrees for 30 to 35 minutes or until golden brown.  Sprinkle with the crumbled bacon.  Garnish with chopped fresh parsley.

Serves: 8

Graphic Humor

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Tomato Corn Soup

Ingredients:

1 medium onion, chopped
2 Tablespoons butter
1 Tablespoon flour
2 bay leaves
10 peppercorns
1 can (1 pound) tomatoes
1 Tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 scant tomato-can water
1 cup canned creamed corn
1/2 cup milk or cream
Croutons or parsley, for garnish

Directions:

In saucepan, sauté onion in butter; add flour.  Mix in bay leaves and peppercorns.  Slowly cook 2 minutes, stirring constantly.  Add tomatoes, sugar, salt, pepper and water.  Simmer 20 minutes.  Add corn; cook 10 minutes longer.  Force through sieve until only corn skins, peppercorns and bay leaves are left in sieve.  Add milk to soup and heat.  (Do not boil, for it will curdle.)  Serve hot, topped with croutons or parsley.

Serves: 4

.

Crazy Monkey Bread

Ingredients:

1 cup sugar
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 egg, slightly beaten
1/4 cup melted butter or margarine
1 medium banana, mashed
1-1/2 cups chopped peeled fresh fruit
1 cup chopped pecans

Directions:

Combine the sugar, flour, baking soda, salt and cinnamon in a bowl; mix well.  Add the egg and butter, stirring just until moistened. Fold in the banana, fresh fruit and pecans.

Spoon into two 5×9-inch loaf pans sprayed with nonstick cooking spray.

Bake at 350 degrees for 50 minutes or until the loaves test done.

Cool in the pans for 15 minutes.  Remove to a wire rack to cool completely.

Note: Any combination of ripe, non-citrus fresh fruit may be used.  Try one of these combinations: 1 Granny Smith apple and 2 pears; 1 banana and 2 to 3 plums; 1 peach, 1 apple and 1 pear.  Extremely juicy fruit should be drained.

Serves: 24

Garfield

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Linguine with Bacon and Mushroom

Ingredients:

6 slices bacon
1 onion, chopped
1 small green bell pepper, cut into strips
1/2 pound mushrooms, sliced
2 ounces caper-stuffed anchovies, drained and chopped
1 (6-ounce) can pitted black olives, chopped
1/2 cup chopped parsley
1 pound linguine
1 stick unsalted butter, cut into pieces
1/2 cup Parmesan cheese

Directions:

Cut bacon into 1-inch pieces, saute and drain.  Saute onion and green pepper in bacon drippings until soft.  Add mushrooms and anchovies, and cook over moderate heat for 10 minutes.  Stir in olives, parsley, bacon, salt and pepper.  Cook linguine in boiling, salted water for 10 to 12 minutes until tender.  Drain.  In a serving dish, toss linguine with butter and pour sauce over it.  Sprinkle with Parmesan cheese.

Serves: 4 – 6

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Favorite Meatloaf

Ingredients:

1-1/2 pounds ground beef
1 envelope dry onion soup
1 (6-ounce) can evaporated milk
1 egg, slightly beaten
1 teaspoon salt
1 teaspoon Worcestershire sauce
Pepper to taste
Sharp cheese slices (optional)

Directions:

Mix all ingredients together, except cheese, and form into a loaf.  Bake in lightly greased shallow pan at 350 degrees for 1 hour.  Slices of cheese may be placed on top of meatloaf to melt just before serving.

Serves: 4 – 6

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Balboa Broccoli

Ingredients for Salad:

2 bunches fresh broccoli, broken into flowerets
1 pound bacon, cooked and crumbled
1 cup raisins
1 large chopped red onion
1-1/2 cups grated Cheddar cheese

Ingredients for Dressing:

1 cup mayonnaise
1/4 cup red wine vinegar
3 Tablespoons sugar

Directions:

Cook broccoli until crisp, yet tender, then drain well. Toss all ingredients together, including dressing, and refrigerate for 24 hours.

.

Pumpkin Wheat Honey Muffins

Ingredients

1/2 cup raisins
1 1/2 cups whole wheat flour
1/2 cup packed brown sugar
1 teaspoon pumpkin pie spice
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup canned pumpkin puree
1/2 cup vegetable oil
1/2 cup honey
1/2 cup chopped walnuts

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.
In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 2/3 full.
Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

Amount Per Serving : Calories: 263 | Total Fat: 13g | Cholesterol: 35mg

Crazy Pix

Pork Tenderloin with Lime Cilantro Pesto

Ingredients:

1 (1-1/2 pound) pork tenderloin
1/2 cup grated jalapeno cheese
1/4 cup toasted pine nuts, to garnish

For Marinade:

1/2 cup white wine
2 cloves garlic, minced
1 Tablespoon olive oil

For Pesto:

4 cloves garlic, minced
3 Tablespoons minced fresh ginger
3/4 cup minced scallions (tops included)
3 Tablespoons minced cilantro
1 Tablespoon minced jalapeno pepper
6 Tablespoons fresh lime juice
6 Tablespoons olive oil

Directions:

For marinade:  Combine all marinade ingredients and set aside.  Cut tenderloin lengthwise, almost in half, and lay out flat in a glass baking dish.  Top with marinade, cover and refrigerate overnight.

For pesto:  In a food processor or blender, combine garlic, ginger, scallions, cilantro, jalapeno, lime juice and olive oil and puree.  Slowly add olive oil until mixture thickens.

Remove from marinade and spread half of pesto mixture over tenderloin.  Sprinkle grated cheese over pesto.  Reform tenderloin and tie with kitchen twine to secure.  Spread remaining pesto over tenderloin and chill for several hours.

Preheat oven to 400 degrees.  Place tenderloin on a rack and bake until firm (about 25 minutes).  Remove from oven and cover to keep warm.  Reserve all juices.  Remove string and cut tenderloin into slices.  Fan slices on a platter.  Top with warm juices and sprinkle with toasted pine nuts.

Serves: 4 – 6

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Shrimp Casserole

Ingredients:

2 pounds fresh shrimp, cooked
1 can (3-1/2 ounces) mushrooms
1/2 green pepper, chopped
1/2 cup chopped onion
1/2 cup chopped pimiento
1 cup chopped celery
1 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup cream
1 Tablespoon Worcestershire sauce
1/2 cup raw rice, cooked
Bread crumbs

Directions:

Preheat oven to 375 degrees. Mix all ingredients except bread crumbs in a 2-quart buttered casserole. Sprinkle with bread crumbs and bake for 30 minutes.

Temperature:  375 degrees

Time: 30 minutes

Serves: 6

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Cheese Pouf Recipe

Ingredients:

8 slices white bread
1 (8 ounce) package Old English cheese slices
4 Tablespoons butter
3 eggs
1 teaspoon salt
1/2 teaspoon pepper
3/4 teaspoon dry mustard
2 cups milk

Directions:

Trim crusts from bread and cut into 1-inch squares.  Cut cheese slices into bite-sized pieces.  In greased, shallow 2-quart casserole, alternate layers of bread and cheese, beginning with bread.  Pour melted butter over top.  Beat eggs well.  Stir in salt, pepper, mustard, and milk, combining thoroughly.  Pour over ingredients in casserole.  Cover and chill at least 4 hours.  Bake covered in a preheated 350 degree oven for 30 minutes.  Uncover and bake 30 minutes longer until top is golden and puffy.

Serves: 6

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Chocolate Refrigerator Cake

Ingredients:

18 lady fingers
2 Tablespoons water
1 package (6 ounces) semi-sweet chocolate chips
1/2 cup butter
1/2 cup powdered sugar
4 eggs, separated
1 teaspoon vanilla
Whipped Cream
Shaved chocolate

Directions:

Split lady fingers. Line bottom and sides of 9 x 5 x 3-inch loaf pan (or 6-inch springform pan) with wax paper. Arrange lady fingers against sides and along bottom of pan. Save remaining to use between filling. Add 2 Tablespoons water to chocolate and melt over hot water. Stir until smooth. Cool. Cream butter; add powdered sugar. Beat egg yolks until thick. Add to the butter and sugar mixture. Add chocolate and vanilla. Beat egg whites until stiff; gently stir into chocolate mixture. Alternate layers of filling and lady fingers in lined pan. Chill overnight. Garnish with whipped cream and shaved chocolate.

Servings: 8

Brain Teaser

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Chevre Zucchini Gratin

Ingredients:

2 pounds zucchini, cut diagonally into 1/4-inch slices
3 Tablespoons unsalted butter
1 large onion, halved and thinly sliced
Salt
Freshly ground pepper
8 ounces chevre, at room temperature
1/2 cup heavy whipping cream
1 ounce Parmesan cheese, freshly grated (1/4 cup)
1/4 cup dry bread crumbs

Directions:

Preheat oven to 350 degrees. Grease a 9 by 13-inch baking dish. Boil zucchini in salted water until tender, but still crisp, about 2 minutes.  Drain and pat dry.

Melt butter in a skillet. Add onion and saute until translucent. Arrange one-third of zucchini in prepared dish. Season with salt and pepper. Spread half of onion over zucchini. Repeat layers, seasoning with salt and pepper, and end with zucchini on top.

Crumble chevre into top of a double boiler. Stir in cream. Cook until smooth and thick, 3 to 4 minutes. Thin with an additional 2 to 4 Tablespoons cream if too thick. Pour over zucchini layers. Combine Parmesan and bread crumbs. Sprinkle over gratin. Bake 35 to 40 minutes.
Note:  Chevre Zucchini Gratin may be prepared in advance and refrigerated or frozen. Bring to room temperature before baking.

Serves: 6

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PASTA & CAJUN CHICKEN

Ingredients:

4 ounces linguine pasta
2 boneless, skinless chicken breasts, sliced into strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper,chopped
1/2 red bell pepper,chopped
4 fresh mushrooms,sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

Directions:

Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes; drain.
Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese and serve.

Yield: 2 Servings

Category: Main Courses, Pasta, Chicken

SIMPLE SANGRIA

Ingredients:

1/2 cup water
1 cinnamon stick
1/2 cup sugar
1 lime
1 lemon
1 orange
20 halved green grapes
20 halved red grapes
1 cup pitted cherries
1 bottle fruity red wine (like Shiraz)
2 cups ice

Directions:

Bring the water, cinnamon and sugar to a boil and cook for 5 minutes. Meanwhile, thinly slice the lime, lemon, and orange with the peel intact. Add the fruit to the sugar mixture and set aside to cool. Add wine and chill overnight. To serve, Place some ice and fruit mixture in each glass, pour wine over fruit and enjoy.

Yield: 8 Servings

Category: Drinks
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Easy Chicken Divan Recipe

Ingredients:

2 packages frozen broccoli, or 1 bunch fresh broccoli
2 cups sliced, cooked chicken (about 3 large chicken breast halves)
2 cans condensed cream of chicken soup
1 cup mayonnaise
1 teaspoon lemon juice
1/2-1 teaspoon curry powder
1/2 cup grated, sharp, processed cheese
1/2 cup soft bread crumbs
1 Tablespoon melted butter
Pimiento strips

Directions:

Cook broccoli in boiling, salted water until tender; drain.  Arrange stalks in greased 11-1/2 inch x 7-1/2 inch x 1-1/2 inch pyrex baking dish with flowerets facing outward.  Place chicken on top of broccoli.  Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken.  Sprinkle with cheese.  Combine crumbs and butter; sprinkle over all.  Bake at 350 degrees for 25-30 minutes, or until thoroughly heated.  Garnish with pimiento strips.

Serves: 4 – 6

Cute Images

Shrimp in Dijon Vinaigrette

Ingredients:

3 pounds large shrimp, peeled and deveined
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped shallots
1/2 cup tarragon vinegar
1/2 cup white wine vinegar
1 cup olive oil
8 Tablespoons Dijon mustard
4 teaspoons red pepper flakes
2 teaspoons salt
Freshly ground pepper, to taste
1 Tablespoon fresh lemon juice

Directions:

Cook shrimp in boiling salted water until pink.  Drain and transfer to a large bowl.  Combine remaining ingredients and pour over warm shrimp.  Toss well so that every shrimp is coated.  Cover and refrigerate for at least 8 to 10 hours (overnight is best).  Drain excess sauce from shrimp before serving.  Serve in a large bowl lined with lettuce and kale.

Serves: 8 – 10

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SANTA FE STYLE CHICKEN

Ingredients:

1 16-ounce package Rotini pasta, uncooked
4-5 quarts water

1/2 cup grated Parmesan cheese
1/2 cup cooked yellow corn kernels
1/3 cup chopped cilantro
1/4 cup chopped green onion
2 tablespoons diced red bell pepper
2 tablespoons diced green bell pepper
1 chicken breast fillet, cooked and diced

Dressing:

1 1/4 cups V-8 juice
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons chili powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions:

Prepare the pasta by bringing 4-5 quarts of water to a rolling boil in a large saucepan. Add pasta to the pan, and when water begins to boil again, cook for 8-11 minutes. Pasta should be al dente, or mostly tender but with a slight toughness in the middle. Whisk all of the dressing ingredients together in a small bowl. Cover and chill the dressing until you’re ready to use it. When pasta is done, pour it into a large bowl. Add the dressing, then toss. Add the remaining ingredients to the pasta, and toss until combined. Cover and chill for several hours before serving.

Yield: 8 Servings

Category: Pasta

Blueberry-Yogurt Muffins

Ingredients:

1/4 cup butter (1/2 cube), room temperature
1/2 cup granulated sugar
1 egg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon vanilla
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup plain yogurt
1 cup blueberries, fresh or frozen, thawed and drained

Directions:

Preheat oven to 350 degrees.

Line muffin tins with paper cups.

In a large bowl, cream butter and sugar.  Add egg, cinnamon, nutmeg and vanilla.  Add flour, baking power and salt alternately with milk and yogurt.  Do not over mix.  Carefully fold in blueberries.

Spoon into paper-lined muffin tin.  Bake in a 350-degree oven for 20 to 30 minutes.

Yield: 12 muffins

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Pork Chops and Applesauce

Ingredients:

6 pork chops
1 large can or jar applesauce
1/2 cup sherry wine
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Salt and pepper to taste

Directions:

Brown chops in skillet.  Remove to baking dish.  Mix applesauce, spices and sherry.  Spoon 1/2 of this mixture on chops.  Bake 20 minutes in a 350 degree oven, turn chops and spoon on remainder of sauce.  Return to oven for another 20 minutes.  Good!

Serves: 6

Trivia and Amazing Facts

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Calico Quiche

Ingredients:

1 (9-inch) pie shell, homemade or frozen
1/4 cup red bell pepper, seeded, deveined and chopped
1/2 cup green bell pepper, seeded, deveined and chopped
1 cup Cheddar cheese, grated
1 cup Swiss cheese, grated
1 cup cooked chicken, cubed
1/4 cup butter (1/2 cube)
1/2 cup onion, coarsely chopped
1 Tablespoon all-purpose flour
1/2 cup half and half
1/2 cup sour cream
4 eggs, beaten
1/4 teaspoon ground nutmeg
1 Tablespoon parsley, chopped

Directions:

Place the tomatoes in a medium-size bowl and pour in enough boiling water to cover.  Let stand for 8 to 10 minutes or until softened.  Drain well.  Chop finely.

Preheat oven to 350 degrees.

In a pie shell, layer chopped peppers, cheeses and chicken.

In a saute pan, melt butter and saute onions until soft.  Whisk in flour thoroughly.  Stir in half and half and simmer until thickened, about 3 to 5 minutes.  Let cool.

In a large bowl, combine sour cream, eggs, nutmeg and parsley.  Stir into sauteed onion mixture.

Pour filling into pie crust.  Bake 35 to 40 minutes or until set

Hint: May be stored in the refrigerator for up to 3 days.  May use sun-dried tomatoes packed in oil, drained and rinsed well instead of the packaged sun-dried tomatoes.

Serves: 6-8

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FRESH TOMATO CALZONES

Ingredients:

1 pound pizza dough
3/4 pound ground beef, sausage, or pepperoni
Four or five tomatoes very coarsely chopped
One hot pepper, finely chopped
Ten or twelve fresh basil leaves, chopped
Grated Romano cheese – about 2 or three ounces to taste

Directions:

Preheat the oven to 450 degrees. These come out much better if they are cooked on a baking stone, or oil a large cookie sheet (not the insulated sheets (like airbake for this recipe).
Mix the tomatoes, cheese, pepper and basil, let stand while doing the rest. If the dough has not risen a bit put it in an oiled bowl, cover it with a moist towel and let it rise until it is double in size. Handling the dough very gently so as not to punch it back down, turn it out, and cut it in half. Turn it out to form two circles about 10 inches in diameter. Cook and drain the meat. Put the dough circle over a plate (some will hang over the side). Put half of the meat and half of the tomato mixture on the dough in the center of the plate. Spread it out a bit. Fold one half of the dough over the top and press the sides together. Pick up the plate and turn the dough out onto the oiled pan. Do the same with the other one. Bake about 20 to 25 minutes, or until it is a brown color.

Category: Breads, Pizza

INGREDIENTS:

8 boneless, skinless chicken breast halves
8 (1-ounce) slices prosciutto or ham
1/2 cup pesto
4 Tablespoons lemon juice
1/4 cup olive oil
3 cloves garlic, minced
Freshly ground pepper, to taste

INGREDIENTS FOR PESTO:

1 cup tightly packed fresh basil
2 cloves garlic
1/2 cup toasted pine nuts
1/4 teaspoon freshly ground pepper
1 cup freshly grated Parmesan or Romano cheese
1/4 cup olive oil

INGREDIENTS FOR BASIL CREAM:

1/4 cup chopped shallots
2 Tablespoons butter
1/3 cup dry white wine
1-1/2 cups heavy cream
1/4 cup oil-packed sun-dried tomatoes, halved and patted dry
1/4 cup shredded fresh basil
2 Tablespoons lemon juice
1/2-1 Tablespoon cornstarch
1 Tablespoon water

TO PREPARE:

For pesto:  Remove stems from basil and wash leaves thoroughly.  In a food processor, blend basil, garlic, pine nuts, pepper and Parmesan cheese until smooth.  With processor running, add oil through the food chute in a slow steady stream until combined.  Set aside.

Place each piece of chicken between 2 sheets of waxed paper and pound to 1/4-inch thick.  Place 1 slice prosciutto and 1 Tablespoon pesto in the center of each breast and spread across the whole piece.  Roll breast up from the small end and secure with a wooden pick.  Drizzle with 3 Tablespoons lemon juice.  Place in a covered dish and refrigerate overnight.

For basil cream:  Saute shallots in butter until translucent.  Add wine and bring to a boil.  Cook for 2 minutes or until liquid is reduced to about 1/4 cup.  Add cream and return to a boil.  Cook for 8 to 10 minutes or until sauce is reduced to approximately 1 cup.  Whisking constantly, add tomatoes and cook for 2 minutes.  Whisk in basil and lemon juice and cook until heated.  If a thicker sauce is desired, combine cornstarch with water and stir into the cream mixture while boiling.

Let chicken stand at room temperature for 30 minutes before grilling.  Combine olive oil, garlic, 1 Tablespoon lemon juice and pepper.  Grill chicken over medium coals for 15 to 20 minutes or until done, turning and brushing occasionally with olive oil mixture.

The chicken may also be baked in a 350-degree oven for 20 to 30 minutes.  Coat first with olive oil, garlic and pepper and cover with foil before baking.

Serve with basil cream, garnished with fresh basil if desired.  For an eye-catching effect, slice breast halves into 5 or 6 pieces and fan onto a bed of pasta.

SERVES: 8

Fresh Green Bean Casserole

Ingredients:

4 cups fresh green beans, cut into 2-inch pieces (or 2 cans, 16 ounces each)
3 to 6 slices bacon
1/2 cup chopped onion
4 large tomatoes, peeled and chopped
2 large whole pimientos, chopped (or 2-ounce jar)
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 to 3/4 cup shredded American cheese

Directions

1. Cook beans, uncovered, in boiling salted water for 2 to 3 minutes. Reduce heat, cover and cook 20 to 30 minutes more. Drain and set aside. (If using canned beans, just drain; do not cook.)
2. Fry bacon until crisp. Remove from pan and crumble.
3. Saute onion in bacon drippings until tender.
4. Combine everything except cheese, tossing gently. Spoon into greased 2-quart casserole dish.
5. Sprinkle with cheese.
6. Bake until cheese is slightly browned.

Temperature: 350 degrees
Time: 15 to 20 minutes

Servings: 6

Ingredients:

24 large fresh mushrooms, caps reserved, stems minced
1/3 cup unsalted butter
2 teaspoons minced onion
3/4 cup bread crumbs
2 tablespoons minced fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon salt
3 ounces chevre, crumbled (3/4 cup)
2 ounces blue cheese, crumbled (1/2 cup)
unsalted butter, melted

Directions:

Place mushroom caps, hollow side up, in a 9 by 13-inch baking dish. Set aside.
Melt butter in a medium skillet. Add minced stems and onion. Saute over medium heat until soft. Remove from heat and add bread crumbs, parsley, lemon juice, and salt. Mix well, then cool to room temperature. Stir in cheeses until combined.
Preheat over to 450 degrees. Spoon cheese mixture into mushroom caps. Brush with melted butter. Bake 5 to 7 minutes until lightly browned.

Yields: 24 mushroom caps

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Warm Spinach and Basil Salad

Ingredients:

6 cups spinach leaves
2 cups fresh basil
1/2 cup olive oil
2 cloves of garlic, minced
1/2 cup pine nuts
4 ounces prosciutto, chopped
Salt and pepper to taste
3/4 cup grated Parmesan cheese

Directions:

Combine the spinach and basil in a large salad bowl.

Heat the olive oil in a skillet over medium heat.  Add the garlic and pine nuts; mix well.

Saute until the pine nuts are brown.  Add the prosciutto; mix well.

Cook just until heated through, stirring constantly.  Pour over the spinach mixture, tossing to coat.  Season with the salt and pepper; sprinkle with the Parmesan cheese.

Serves: 6

Ingredients

1/2 pound frozen beef or cheese ravioli
1 tablespoon salt
3 beaten eggs

2/3 cup plain bread crumbs
2/3 cup grated Parmesan cheese
2 cloves garlic, finely chopped
¼ cup fresh curly parsley, chopped
½ teaspoon salt
¼ teaspoon ground black pepper

½ cup mild olive oil, or more if needed

Marinara Sauce

Directions

1.  Boil 4 quarts water and add salt.  Add the ravioli and boil until the ravioli are tender.  Drain gently.  Beat the eggs in a large bowl, and add about half the drained ravioli to the egg mixture at a time.

2.  In shallow bowl, mix the bread crumbs, cheese, garlic, parsley, and salt and pepper.  With a slotted spoon, lift the ravioli one at a time out of the egg mixture, and coat well in the bread crumbs. Lay breaded ravioli on waxed paper.  Continue until all are breaded.

3.  In large skillet, heat olive oil until hot.  Add several coated ravioli to the hot oil, and fry until golden brown on both sides, 2 to
3 minutes.  Remove to paper towel to drain.

4.  Transfer to a large platter with bowl of marinara sauce in the middle for dipping, or serve garnished with Parmesan cheese.  Serve while still warm.  Makes about 1 ½ dozen.

NOTE: This is a great appetizer, or can even be served as meal.  A delicious Italian classic; it  continues to delight the body and soul.  Serve with your favorite marinara sauce, or just plain, with lots of fresh grated Parmesan cheese.

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

Trivia and Amazing Facts

Ingredients:

1 pint shelled oysters
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped bell pepper
3 Tablespoons flour
5 cups milk
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 Tablespoon Worcestershire sauce

Directions:

Drain oysters and save liquid.  Melt butter.  Add onions, celery and bell pepper.  Saute until tender.  Add flour and stir until smooth.  Gradually add milk and oyster liquid.  Add salt and pepper.  Heat to boiling point.  Reduce heat and let cook for 15 to 20 minutes.  Add oysters and Worcestershire sauce.  Let cook until oysters curl, about 3 to 5 minutes.

Serves: 10 – 12

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Lamb Stew with Rosemary

Ingredients:

2 Tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 pound lean stewing lamb, cut into 1-inch cubes
1 Tablespoon olive oil
1 can (14 ounces) whole peeled tomatoes, chopped, plus liquid
4 ounces fresh mushrooms, quartered
1 clove garlic, crushed
1 bay leaf
3/4 teaspoon minced fresh rosemary
1 Tablespoon plus 1 Tablespoon chopped fresh parsley
1/2 cup frozen peas, thawed
2 cups steamed rice

Directions:

Place flour, salt, and pepper in a large plastic bag.  Add lamb, shaking to coat evenly.  Heat oil in a large skillet over medium heat.  Add lamb, reserving flour.  Saute 5 to 10 minutes, or until lamb is browned evenly.  Add reserved flour and stir to blend.  Add tomatoes, mushrooms, garlic, bay leaf, rosemary, and 1 Tablespoon parsley.  Bring to a boil.  Reduce heat to medium-low.  Cover and simmer 30 minutes.  Remove bay leaf.  Stir in peas.  Cover and let rest 5 minutes.  Serve over rice and garnish with remaining 1 Tablespoon parsley.

Serves: 4

Ingredients:

1/2 cup pecan pieces
1/2 cup bread crumbs
1 (1-pound) grouper fillet, cut diagonally into 4 (4-ounce) pieces
Salt and pepper to taste
1/4 to 1/3 cup flour
2 eggs, beaten
3/4 cup butter or margarine
Juice of 1 lemon
1 bunch Italian parsley, chopped

Directions:

Process the pecans and bread crumbs in a food processor just until a coarse mixture forms.

Season the fillet pieces with salt and pepper.  Dredge in the flour; dip in the egg.  Coat with the pecan mixture.

Melt 1/4 cup of the butter in a nonstick ovenproof skillet over medium-high heat.  Saute the fish on 1 side until brown.  Turn the fish.

Bake at 400 degrees for 10 minutes or until the fillet pieces flake easily.  Remove the fish to a warm platter; wipe the skillet.

Add the remaining butter to the skillet.  Cook over high heat until the butter is foamy and dark brown, stirring constantly.  Add the lemon juice and parsley, stirring until combined.  Pour over the grouper.  Serve immediately.

Serves: 4

Ingredients:

3 tomatoes, cut into wedges
1 cucumber, sliced
1 red onion, sliced into rings
2 green peppers, cut into rings
6 Tablespoons olive oil
2 Tablespoons wine vinegar
Salt and pepper
1/3 pound feta cheese, crumbled or sliced
2 dozen ripe olives
Dried oregano, crumbled

Directions:

Place tomatoes, cucumber, onion, and pepper in large salad bowl. In a small bottle or jar, shake together oil, vinegar, salt and pepper. Pour over salad. Arrange sliced feta cheese and olives on top of salad. Sprinkle with oregano.

Hint: Serve with thick slices of Greek or Italian bread.

Servings: 2 – 4

Healthy Meals

INGREDIENTS FOR THE CAKE:

4 ounces semisweet chocolate
1/2 cup butter or margarine, softened
2 eggs
2 cups sugar
1-1/2 cups milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1-1/2 cups flour
1 teaspoon baking powder
1 cup finely chopped pecans

INGREDIENTS FOR THE FILLING:

4 ounces semisweet chocolate
1/4 cup butter or margarine
1/2 cup confectioners’ sugar
1/3 cup milk

INGREDIENTS FOR THE FROSTING:

2 cups whipping cream
1 cup confectioners’ sugar
1 teaspoon vanilla extract
2/3 cup baking cocoa

TO PREPARE THE CAKE:

Grease two 9-inch cake pans; line the bottoms with waxed paper and grease the paper. Melt the chocolate and butter in a 3-quart saucepan over low heat, stirring to blend well; remove from heat. Beat in the eggs with a wooden spoon. Stir in the sugar, milk, vanilla and salt. Add the flour and baking powder; stir until smooth. Stir in the pecans. Spoon into the prepared pans. Bake at 350 degrees for 30 to 35 minutes or until a cake tester inserted near the center comes out clean. Cool in the pans on a wire rack for 5 minutes. Invert the layers onto the rack; remove the waxed paper. Cool completely.

TO PREPARE THE FILLING:

Melt the chocolate and butter in a small saucepan over low heat; remove from heat. Stir in the confectioners’ sugar and then the milk. Chill for 1 hour or until of spreading consistency.

TO PREPARE THE FROSTING AND ASSEMBLE:

Combine the cream, confectioners’ sugar and vanilla in a large mixer bowl. Sift the baking cocoa over the top; stir to mix well. Chill for 30 minutes. Beat at high speed for 30 to 60 seconds or until stiff peaks form. Place 1 cake layer bottom side up on a cake plate. Spread with the filling. Place the second layer bottom side down over the filling. Spread the frosting over the top and side of the cake. Garnish with fruit slices or chocolate curls.

SERVES: 12

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Ingredients:

1/2 cup olive oil
3 pounds top round, cubed
3 cups full-bodied red wine
2 cups beef broth
1 Tablespoon tomato paste
3 garlic cloves, minced
1/2 teaspoon thyme
1 bay leaf
Salt

Directions:

In a large stockpot, heat oil. Add beef and brown evenly on all sides. Add wine, broth, tomato paste, garlic, thyme, bay leaf and salt. Bring to a boil. Cover and simmer for 2-1/2 to 3 hours, until beef is tender and liquid is thickened.

If broth needs additional thickening, mix 3 Tablespoons water with 1 to 2 Tablespoons flour and whisk until smooth.  Add to stew and stir.

Serves: 6

1 (30-ounce) can diced tomatoes
1 (46-ounce) can tomato juice
1 cup red wine vinegar
1/4 cup olive oil
3 Tablespoons Worcestershire sauce
1 teaspoon freshly ground pepper
3 to 4 cloves garlic, minced
2 red bell peppers, sliced
1 cucumber, peeled, seeded, diced
3 to 4 ribs celery, diced
1 medium red onion, minced
Dining by Design Salt to taste
Tabasco sauce to taste
1 avocado, sliced

Directions:

Combine the tomatoes, tomato juice, vinegar, oil, Worcestershire sauce, pepper, garlic, bell peppers, cucumber, celery and onion in a large bowl. Season with the salt and Tabasco sauce. Stir gently until mixed.

Chill, covered, in the refrigerator for 3 to 4 hours. Ladle into individual soup bowls.

Garnish with avocado slices.

Servings: 12

SUDOKU – play sudoku on line

1 cup white cornmeal
1/2 cup flour
1-1/2 teaspoons salt
1 teaspoon sugar
1/2 cup milk
1/2 cup boiling water
3 Tablespoons corn oil
1 egg
1-1/2 teaspoons baking powder

Directions:

Combine cornmeal, flour, salt, sugar and corn oil in mixing bowl. Use a cutting motion with spoon so that oil will be well blended with other ingredients. Stir in the boiling water. Mix well. Add cold milk. Stir and let stand, if necessary, until batter has cooled to at least room temperature. Mix in egg and then baking powder. Beat briskly. Pour (or “spoon” if making sticks) into preheated greased pan and bake at 425 degrees until well browned (approximately 20 minutes). This recipe will make the correct amount of batter to fill an 11-stick iron cornbread pan or a 9-inch square pan

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Ingredients:

1 cup butter
1-1/3 cups sugar
1-1/3 cups brown sugar
2 eggs
1 teaspoon vanilla
1-3/4 cups flour
1 teaspoon soda
3-1/2 cups quick-cooking oats
1-1/2 cups salted peanuts or pecans
1 package (6 ounces) chocolate chips

Directions:

Cream together butter and sugars. Beat in eggs. Stir in vanilla. Add flour and soda. Stir in oats, nuts and chocolate chips. Drop onto ungreased cookie sheet by teaspoonfuls. Bake as directed.

Temperature:  350 degrees
Time:  12 minutes

Yield: 5 dozen

3/4 C. pineapple juice, divided
1 C. cream of coconut, divided
1/2 C. soy sauce
1/4 C. brown sugar
1/4 C. rice-wine vinegar
2 lbs. boneless chicken breasts, cut into strips
1 C. flour
salt and pepper to taste
6 eggs, beaten
1 (2 lb.) bag shredded coconut
3/4 to 1 C. peanut oil
1/4 C. heavy cream

Directions:

Combine 1/4 cup pineapple juice, 1/4 cup cream of coconut, soy sauce, brown sugar and rice-wine vinegar in a large bowl. Add chicken strips, cover and refrigerate 4 hours or overnight. Place flour in pie plate and add salt and pepper. Beat eggs and 1/4 cream of coconut. Place shredded coconut in a bowl. Dredge chicken pieces in flour, then egg mixture, then coconut. Heat just enough peanut oil in a saute pan to cover the bottom of the pan. Saute the chicken strips in peanut oil, about 5 minutes on each side.
Do not let oil become too hot or you will over brown the coconut. When chicken is cooked, remove from pan and keep warm. Drain the pan of any leftover oil but do not scrape out the drippings. Add the remaining 1/2 cup pineapple juice and 1/2 cup cream of coconut to the pan along with the heavy cream. Cook, scraping the bottom of the pan, until sauce has thickened. Use sauce by pouring over the chicken or as a dip for the chicken pieces.

Category: Chicken, Special Occasions

Cool Quotes

2 large sweet onions, cut in wedges
8 thick hickory-smoked bacon slices, cut in half
2 tablespoons light brown sugar
2 tablespoons balsamic vinegar
1 tablespoon molasses
long wooden skewers

Directions:

Soak long wooden picks in water 30 minutes before threading with onion wedges.

WRAP onion wedges with bacon; secure with long wooden picks.
Place in a large shallow dish. COMBINE sugar, vinegar, and molasses; drizzle over onion wedges. Cover and chill 1 hour.
REMOVE onion wedges from marinade, reserving marinade. GRILL, covered with grill lid, over medium-high heat (350 degrees to 400 degrees) 20 minutes or until onion wedges are crisp- tender, turning and basting occasionally with reserved marinade.

Yield: 4 Servings

Category: Vegetables, Grill

Digestive Health

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Ingredients:

2 pounds lean beef or veal, cut into 1-inch cubes
Salt and freshly ground pepper to taste
2 Tablespoons peanut oil (or salad oil)
2 teaspoons butter
2 cups onions, thinly sliced
1-1/2 Tablespoons paprika
1-1/2 Tablespoons flour
1-1/2 cups beer
1/2 cup fresh or canned chicken broth
1 teaspoon Dijon or Duseldorf mustard
1 teaspoon caraway seeds
1 cup sour cream

Directions:

Season meat with salt and pepper.  Heat oil and butter in skillet and brown meat on all sides.  Transfer meat to heavy casserole.  Add onions to skillet and cook, stirring, until wilted, adding more butter if necessary.  Stir in paprika and flour.  Add beer and chicken broth, then mustard and caraway seeds, and bring to a boil.  Add salt to taste and pour mixture over meat.  Cover and bake at 350 degrees for 1 to 1-1/2 hours.  Just before serving, stir in sour cream.  Serve with noodles or dumplings.

Serves: 4 – 6

Tips & Tricks

1 cup flour
1 cup rye flour
1 1/4 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cups non-fat yogurt
2 tbs firmly packed brown sugar
1/4 cup light molasses
1 1/2 cups old fashioned oats
1 cup raisins

Directions

Grease a 9×5 loaf pan. Combine flours, baking powder, soda and salt in a medium bowl. In a large bowl, beat yogurt, brown sugar, and molasses until smooth. Add oats and mix well. Add flour and raisins to combine. The batter is very dry and it takes a little work to mix in all the flour. Put in loaf pan and let rest for 20 minutes. Bake for 45-55 minutes or until lightly browned and edges have begun to pull away from the sides of the pan.

Yield: 1 loaf

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Ingredients:

1 cup no-fat/low-fat vanilla yogurt
1/4 cup honey – any kind will do
1 to 2 tablespoons milk (as needed to thin dressing) cinnamon and nutmeg to taste
4 cups of Berries -Strawberries, blueberries, raspberries, etc.
fresh peppermint leaves, whole or finely cut

Directions:

Wash, stem and sort berries. In a small bowl combine yogurt and honey and whisk together. Add cinnamon and nutmeg and whisk until well incorporated. Add milk until you reach your desired consistency. Place berries in serving bowls and drizzle the yogurt dressing over the top. Garnish with mint and serve immediately.

Categories: Salads, Fruit

1 package (8 ounce) spaghetti
2 cups tomato juice
1 pound raw shrimp
1-1/2 pounds scallops
2 teaspoons salt
1 teaspoon caraway seeds
2 Tablespoons vinegar
2 Tablespoons butter
2 Tablespoons flour
2 cups milk
1/4 cup sherry

Directions:

Cook spaghetti until tender.  Drain.  Pour tomato juice over it and cook slowly 30 minutes.  Stir frequently.  Peel shrimp and cover cleaned shrimp and scallops with boiling water seasoned with salt, caraway seeds and vinegar.  Cook 20 minutes.  Make a cream sauce melting butter and stirring in flour until smooth and bubbly.  Add milk and stir.  Add drained seafood to sauce, season with sherry and stir in spaghetti-tomato mixture.  Transfer to a large baking dish (2 quart), dot with a little butter and broil 4 inches from flame, until surface is brown.  Serve hot.

Serves: 6 – 8

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

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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

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

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

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

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