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A
to Z
Recipes
June 28, 2009
Always
something to make you think,
laugh and cook.
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If you had to go
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Good morning and welcome to your Sunday edition of A to Z
Recipes Newsletter. Wowzer! We have oodles of recipes for you
in today's issue. Do you ever wonder how recipes are selected for
issues? Why one reader has 10 recipes posted and others only 1? Well,
I'll tell you. It is very simple. Some readers send in many, many
recipes while others send in one every 6 months or so. Heck, many
readers have never sent in a recipe. Anyway... you'll see a bunch of
recipes from those who send in a bunch... and fewer from those who send
in fewer. And I scatter recipes from infrequent and new submitters in
between my "regulars". See, I told you it was simple. Sort of reminds
me of a former reader who got upset because I did a special issue using
only recipes from one reader and none of hers. She maintained that all
readers should be treated equally. Well... I do. If you send many in
and I am running short of enough recipes from others for an issue, I
will do an issue of your recipes alone. Sounds fair to me. I post
recipes in direct proportion to how they are submitted. And in only
very rare instances do I not post every recipe submitted. I even clean
up recipes (short of totally re-typing them) as much as possible, even though
the submission instructions are very clear. Some folks get pretty lazy
and figure if I want to post the recipe, I'll have to clean it up...
and I often do. It's not particularly fair to me... but I want to share
recipes here, after all! Getting back to today's issue, I've shared a
perfect July 4th menu with you (in the Publisher's Choice
section). We will celebrate on a different day at my house because we
all work the 4th but it will be dee-licious!
I'd love to meet you during our Great
Southeastern Escape (GSEE). The dates are August
11 - 17, 2009, and we'll be staying in New Smyrna Beach, Florida. There
is one slot left for the beach house, so get with me ASAP if you're
thinking of attending. The web site
has been updated to detail the trip. You'll find contact email
addresses there, too.
The current Monthly Theme topic is Cheese, Please!
and ends Tuesday. We're looking for recipes that use cheese. Please
visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link there to use for
sharing recipes here at A to Z Recipes.
We'll see you here again on Wednesday, God willing.
Kitchen
tools and gadgets at Amazon.com.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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~Shared by Mary H., Montreal, Canada
At the deli I ordered a hot chocolate and the waiter brought me a
Hershey bar and a match.
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
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Risks
~Shared by Jim D., WA
To laugh is to risk appearing the fool
To weep is to risk appearing sentimental
To reach out for another is to risk involvement
To expose feelings is to risk exposing your true self
To play your ideas, your dreams before the crowd is to risk their loss
To love is to risk not being loved in return
To live is to risk dying
To hope is to risk despair
To try is to risk failure
But risk must be taken, because the greatest hazard in life is to risk
nothing
The person who risks nothing, does nothing, has nothing and is nothing
He may avoid suffering and sorrow, but he simply cannot learn, feel,
change, grow, love
Chained by his certitudes, he is a slave
He has forfeited freedom
Only a person who risks ... is free
~Author Unknown
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for posting. Thanks!
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Best of the Really Spicy Authentic Jamaican Jerk Chicken
Recipes
By Billy Bristol
Most Jamaican Jerk Chicken Recipes found outside of Jamaica are a major
disappointment. They usually consist of some weak, slightly spicy
chicken breast that is grilled and served. These jerk recipes do not
even come close to what you will find in the jerk huts of Jamaica.
This Jamaican jerk chicken recipe will change all that. We're talking
about smoking-hot, well-seasoned jerk chicken, cooked the way it was
meant to be. The flavor goes right to the bone, and the complexity of
all the ingredients is mind-blowing.
This authentic jerk recipe begins with a wet marinade over thighs and
drumsticks, and never breasts. The really important flavors in this
recipe are thyme, allspice, and hot chiles. This recipe does not skimp
on chiles and is very spicy. It uses a charcoal grill for best results
and authenticity.
In Jamaica, jerk chicken is normally cooked over pimento branches
(allspice). If apple wood is easier to find, we will be using that. But
extra allspice will have to be added to make up the difference. The
chicken is smoked at slow temperatures for a time, then grilled quickly
to crisp up the skin.
Authentic Jamaican Jerk Chicken Recipe
This makes enough jerk chicken for about 4-6 servings, so double the
recipe if needed.
Marinade
1/2 cup fresh orange juice
1/2 cup fresh lime juice
1 bunch of green onions, white and green parts roughly chopped
3 large garlic cloves, roughly chopped
2-3 habanero or Scotch bonnet peppers, stemmed and seeded
1 tablespoon fresh thyme leaves (or 2 tsp. dried)
1 tablespoon ground allspice
1 tablespoon kosher or sea salt
2 teaspoons ground black pepper
1 teaspoon dry mustard
1/4 teaspoon dry or freshly grated nutmeg
3 pounds bone-in chicken drums and thighs
2 large handfuls apple wood chips, soaked in water for about 30 minutes
1) Combine the marinade ingredients and process in a blender or food
processor for about one minute until pulverized. Use rubber gloves when
handling the peppers.
2) Trim and discard any large pieces of fat on the chicken pieces. Cut
a few shallow slits in each piece of chicken. This will let the flavors
of the marinade and the smoke seep into the chicken. Place all chicken
pieces into a large, sealable plastic bag. Pour the marinade into the
bag, seal, and mix it all around the chicken. Place in refrigerator to
marinade for 12-16 hours.
3) Prepare a charcoal fire with higher heat on one side, and lower heat
on the other (two-tone fire). Push the charcoal all the way to one side
so it only covers about 1/3rd of the charcoal grate. If you are using a
smoker, set it for a heat range of 225-250 degrees Fahrenheit. Drain
the water from the apple chips, and add about half of them to the grill.
4) Remove the chicken from the plastic bag and let sit on a tray for
20-30 minutes before grilling. Pour the marinade into a small saucepan
and keep it refrigerated for the first hour of the chicken cooking.
5) Use a wire brush to clean the cooking grate. When the apple wood
begins to smoke, start grilling the chicken, skin side down, over the
side of the grill without the charcoal (indirect heat). Close the lid
and keep closed as much as possible.
6) Bring the marinade to a boil, and let it boil for about 30 seconds
or so to kill any bacteria. Brush the marinade all over the chicken,
then turn skin side up. Add the remaining wood chips, cover, and
continue to grill for another 45 minutes to an hour.
7) At this point, the meat will be very tender, but the skin will be
soft and rubbery. Move the chicken to the hot side of the grill, skin
side down first, and cook until well-browned on all sides (5-10
minutes), turning once or twice, and moving pieces around for even
cooking. Serve chicken warm.
Once again, this is not for weak. But the spices and flavors from this
authentic Jamaican jerk chicken recipe will have you saying "no
worries" in no time.
Billy Bristol is the editor and chief bbq pitmaster for TexasBarbeques.com,
an outdoor cooking and entertaining website devoted to backyard living.
TexasBarbeques.com has been providing barbecue recipes, cooking tips,
grilling techniques, and backyard entertainment ideas since 2005.
TexasBarbeques.com
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Monthly Theme, Recipe Submissions |
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The
Monthly Theme topic is: Cheese,
Please!
'Ahh,
the power of cheese' is more than just a
slogan for the American
Dairy Association. It is a mantra for many, as cheese is a
perfect topping, addition, and main ingredient to many a meal. We love
cheese at my house and can never have enough recipes using it. As a
matter of fact, one of my daughter's favorite recipes is "Queso
Fundido" which is almost exclusively cheese; whereas my son would dive
into a plate of "Spicy Beef Quesadillas" stuffed with cheese right now.
How about you? What is your favorite recipe that uses cheese? That's
what we're doing this month... collecting recipes that feature cheese.
Join us in this fun monthly theme topic, won't you? Please join in the
fun and send in your Cheese,
Please! recipes for this
Monthly Theme topic.
Note:
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of Cheese, Please!. We
will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make sure to view the rules section to
ensure your submissions are acceptable.
The rules for posting items in
A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes:
A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes:
Cheese,
Please!.
Please use this email link for submitting all other items for
posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The theme issue for Cheese,
Please! has a deadline of June 30, 2009,
and will be posted on July 5, 2009.
Please use this email link to submit a recipe for theme
recipes: Cheese, Please!
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your
birthday with us here at A to Z Recipes? We would
love to help
you strike up the band and light
the candles on that cake. Please, only a2z
readers...
not
friends or family members. This
feature will cease at the end of this year. Please do not send any
birthdays
that occur after December 2009.
Please send your request using this
link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our June Birthday Babies:
1st Lynn in Manitoba, Canada
2nd Jeanette G. in Thomasville, North Carolina
4th Dorine in Philadelphia, Pennsylvania
4th Aaliyah in Shomolu, Lagos
5th Sandra in Brighton, Missouri
5th Denise in Walkerton, Indiana
5th Lois in River Falls, Wisconsin
6th Lee J. in Chicago, Illinois
7th Margie W. in Lubbock, Texas
7th Patti in Aurora, Nebraska
7th Charlene in Keewatin, Ontario, Canada
7th Linda H. in Mt. Sterling, Kentucky
8th Crystal A. in Robinson, Texas
8th Sophia Rose V. in Bayshore, New York
8th Linda A. in Colorado Springs, Colorado
10th Jannie in Chumuckla-Jay, Florida
10th MaryLou S. in Exeter, Missouri
11th Doe, Oliver, B.C., Canada
11th Charmaine in Florida
13th Carolyn A. in Saint Helen, Michigan
15th Mary Jane M. in Stockton, California
15th Xavier C. in Oxnard, California
15th Irene in Orange, Connecticut
16th John M. in Carrier Mills, Illinois
16th Tia H. in Kentville, NS, Canada
16th Dolores H. in Odessa, Texas
18th Janet S. in Imboden, Arkansas
19th Vivi C. in Christchurch, New Zealand
20th Adryanna M. in Brownsville, Ohio
21st Cindy W. in Missouri
21st Judy B. in Warren, Ohio
21st Brianna M. in Brownsville, Ohio
21st Richard in Fort Worth, Texas
21st Leah M. in St. Catharines, Ontario, Canada
22nd Liz A. in Bakersfield, California
23rd Virginia T. in Laurelton, New York
23rd Judy M. in Canada
23rd Ethel M. in Rock Creek, West Virginia
23rd Cliffa B. in Andrews, Texas
23rd Viola J. in Chattanooga, Tennessee
24th Myles L. in Saint John, N.B. Canada
24th Dee Dee B. in Breckenridge Hills, Missouri
26th Carolyn N. in Castle Hill, Sydney, Australia
26th Sammi in Montgomery, Texas
28th Barb B. in Scranton, South Carolina
29th Tena B. in Fulton, Missouri
29th Kim M. in Rohnert Park, California
29th Nancy M. in Oxford, Alabama
30th Jackie M. in Ormond Beach, Florida
30th LaQueta M. in Hattiesburg, Mississippi
Only
birthdays shared using the appropriate
link and basic
information will be considered for posting.
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G R I T S
~Shared by Marilyn, Canton, OH
What Are Grits? (Nobody Knows)
Some folks believe grits are grown on bushes and are harvested by
midgets by shaking the bushes after spreading sheets around them. Many
people feel that grits are made from ground up bits of white corn.
These are obviously lies spread by Communists and terrorists. Nothing
as good as a Grits can be made from corn. The most recent research
suggests that the mysterious Manna that God rained down upon
the Israelites during their time in the Sinai Desert was most likely
Grits.
Critics disagree, stating that there is no record of biscuits, butter,
salt, and red eye gravy raining down from the sky and that God would
not punish his people by forcing them to eat Grits without these key
ingredients.
How Grits are Formed: (According to Southern
Georgia)
Grits are formed deep underground under intense heat and pressure. It
takes over 1000 years to form a single Grit. Most of the world's grit
mines are in South Georgia, and are guarded day and night by armed
guards and pit bull dogs.
Harvesting the Grit is a dangerous occupation, and many Grit miners
lose their lives each year so that Grits can continue to be served
morning after morning for breakfast (not that having Grits for lunch
and dinner is out of the question).
Yankees have attempted to create a synthetic Grits. They call them
Cream of Wheat. As far as we can tell the key ingredients of Cream of
Wheat are Elmer's Glue and shredded Styrofoam. These synthetic grits
have also been shown to cause nausea, and may leave you unable to have
children.
Historical Grits: (Remains only a rumor)
As we mentioned earlier, the first known mention of the Grits was by
the Ancient Israelites in the Sinai Desert.
After that, the Grits was not heard from for another 1000 years.
Experts feel that the term Grits was used during this time only during
secret religious ceremonies, and was kept from the public due to it's
rarity.
The next mention of the Grits was found amidst the ruins of the ancient
city of Pompeii in a woman's personal diary discovered in the seat of
an old sedan.The woman's name was Herculaneum Jemimaneus (Aunt Jemima
to her friends).
The 10 Commandments of Grits:
I Thou shalt not put syrup on
thy Grits.
II. Thou shalt not eat thy Grits with a spoon or
knife.
III. Thou shalt not eat Cream of Wheat and call it Grits, for
this is blasphemy.
IV. Thou shalt not covet thy neighbors Grits.
V. Thou shalt use only Salt, Butter, and
red eye gravy as toppings for thy Grits.
VI Thou shalt not eat Instant Grits.
VII. Thou shalt not put ketchup on thy Grits.
VIII. Thou shalt not put margarine on thy Grits.
IX. Thou shalt not eat toast with thy Grits, only
biscuits made from scratch.
X. Thou shalt eat grits on the Sabbath
for this is manna from heaven.
How to Cook Grits: (If you can stand the heat)
For one serving of Grits: Boil 1.5 cups of water with salt and a little
butter. Add 5 Tbsp of Grits.
Reduce to a simmer and allow the Grits to soak up all the water.
When a pencil stuck into the grits stands alone, it is done. That's all
there is to cooking grits.
How to make red eye gravy:
Fry salt cured country ham in cast-iron pan.
Remove the ham when done and add coffee to the gravy and simmer for
several minutes. Great on grits and biscuits.
How to Eat Grits: (If you really care to)
Immediately after removing your grits from the stove top, add a
generous portion of butter or red eye gravy. (WARNING: Do NOT
use low-fat butter.) The butter should cause the Grits to turn a
wondrous shade of yellow. (Hold a banana or a yellow rain slicker next
to your Grits; if the colors match, you have the correct amount of
butter).
In lieu of butter, pour a generous helping of red eye gravy on your
grits. Be sure to pour enough to have some left for sopping
up with your biscuits. Never, ever substitute canned or store
bought biscuits for the real thing because they can cause cancer,
rotten teeth and impotence. Next, add salt.
(NOTICE: The correct ration of Grit to Salt is 10:1 Therefore
for every 10 grits, you should have 1 grain of salt.)
Now begin eating your grits. Always use a fork, never a spoon, to eat
Grits. Your grits should be thick enough so they do not run through the
tines of the fork.
The correct beverage to serve with Grits is black coffee. (DO NOT use
cream or, heaven forbid, Skim Milk.)
Your grits should never be eaten in a bowl because Yankees will think
it's Cream of Wheat.
Ways to Eat Leftover Grits: (Leftover grits are
extremely rare)
Spread them in the bottom of a casserole dish. Cover and place them in
the refrigerator overnight. The Grits will congeal into a gelatinous
mass. Next morning, slice the Grits into squares and fry them in
1/2-inch of cooking oil and butter until they turn a beautiful golden
brown. Many people are tempted to pour syrup onto Grits served this
way. This is, of course, is totally unacceptable, but delicious!.
REDNECK BLESSING BEFORE EATING GRITS
May the Lord bless these grits,
May no Yankee ever get the recipe,
May I eat grits every day while living,
And may I die while eating grits.
AMEN
bareMinerals
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Recipe Reviews, Reader Comments |
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Recipe Name: Pacific Lime Mold Salad
Shared by: Marilyn, OH
Posted on: May 10, 2009
Review by: Pat and Phil, Minden, NV
"I have to admit, I am not a big lover of lime (expect with Corona
Light) but this recipe sounded good and I wanted to give it a
try. Thank goodness I did. Phil and I loved it and
I will be making it again and again. I did use light
Mayonnaise and creamy horseradish and I did not put the chopped nuts
in. Thank you Marilyn!"
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
PACIFIC LIME MOLD SALAD
~Shared by Marilyn, OH
1 cup boiling water
1 (6-oz) pkg. lime jello
20 oz. can crushed pineapple, drain and save juice
2 cups cottage cheese
3 tsp. horseradish (or to taste)
1 cup mayonnaise
3/4 cup chopped nuts
Dissolve jello in boiling water; add juice from pineapple.
Chill until slightly thickened; beat until frothy. Combine
remaining ingredients in a large bowl, gently add to jello.
Chill until firmly set.
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
CROCKPOT EASY NACHO DIP
~Shared by Treva, NC
1 lb hamburger
dash of salt, pepper, and onion powder
2 cloves garlic, minced
2 - 16 oz jar of salsa
15 oz can refried beans
1 & 1/2 cups sour cream
3 cups shredded cheddar cheese, divided
tortilla chips
Brown beef, add salt, pepper, onion powder, and minced garlic. Combine
beef, salsa, beans, sour cream, and 2 cups cheese in crock pot.
Cover and heat on low fro 2 hours. Just before serving, sprinkle with 1
cup cheese. Serve with tortilla chips.
SOY GARLIC STEAK
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/4 cup soy sauce
2 tablespoons distilled white vinegar
2 tablespoons ketchup
2 tablespoons crushed garlic
1 1/2 pounds flank steak
In a small bowl, mix vegetable oil, soy sauce, vinegar, ketchup, and
crushed garlic. Place flank steak in a large resealable plastic bag.
Pour the marinade over steak. Seal, and marinate in the refrigerator at
least 3 hours.
Preheat grill for high heat. Oil the grill grate. Place steaks on the
grill, and discard marinade. Cook for 5 minutes per side, or to desired
doneness.
QUESO BLANCO SALSA
~Shared by Jim D., WA
Active Time: 35 Minutes
Total Time: 1 Hour 5 Minutes
Serves 6
This white cheese salsa is essentially the chile con queso of Old
Mexico, but made with ingredients north of the border.
INGREDIENTS
1/4 cup unsalted butter
1 white onion, chopped
5 Italian plum tomatoes, peeled and chopped
4 fresh mild green chiles such as New Mexico or Anaheim, roasted,
seeded, peeled, and chopped (see note)
1 red bell pepper, seeded, deveined, and diced
1 yellow bell pepper, seeded, deveined, and diced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup half and half
1/2 pound cream cheese, cut into small pieces
1/2 teaspoon cayenne pepper
DIRECTIONS
To prepare the salsa, melt the butter in a large sauté pan over medium
heat. When the butter sizzles, add the onion and sauté until
translucent, about 7 minutes. Add the tomatoes, chiles, red and yellow
bell peppers, salt, and black pepper. Cook for 10 minutes, stirring
frequently.
Reduce the heat and add the half-and-half, stirring well. When heated
through, add the cream cheese. Cook, stirring frequently, until the
cheese melts and the mixture is thick, about 12 minutes. Stir in the
cayenne pepper and remove from the heat. Let cool, cover, and
refrigerate until 30 minutes before serving. (You may prepare the salsa
up to 3 days in advance.)
Just before serving, reheat the salsa by placing it in the top pan of a
double broiler over gently simmering water; stir frequently to prevent
scorching. Adjust to taste with cayenne pepper.
NOTE: Canned green chiles may be used in place of the fresh; be sure to
rinse them with water before adding to the salsa.
Source: Café Pasqual's Cookbook
CHICKEN AGRODOLCE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
You'll love the subtle sweet and sour flavor of this dish!
INGREDIENTS:
4 large chicken breasts, boned & skinned
1/2 cup all purpose flour
1 1/2 tablespoons olive oil
3 cloves garlic [whole]
4 bay leaves
1 tsp. fresh ginger root, chopped
2 tablespoons honey
1/4 cup balsamic vinegar
1/3 cup dry white wine
1/2 cup orange juice
1/4 cup lemon juice
1 tsp. salt
1 tsp. black pepper
1/2 tsp. cayenne pepper
2 tablespoons pinion nuts, roasted
PREPARATION:
Flour chicken breasts; set aside. In a 12-inch nonstick chicken fryer,
heat olive oil over a medium-high heat. Saute breasts with garlic, bay
leaves, and ginger until chicken is golden brown. Being careful not to
burn the garlic.
Add honey, vinegar, and wine to pan; reduce mixture by half. Add
juices, salt, and pepper and reduce again by two-thirds. Strain the
reduction.
Pour the strained reduction over the chicken, add the roasted pinion
nuts and simmer over a medium heat for 20 minutes..
Per serving: 644 Calories; 34g Fat (49% calories from fat); 62g
Protein; 19g Carbohydrate; 185mg Cholesterol; 219mg Sodium
DR. BBQ'S BIG-TIME CHAMPIONSHIP RIBS
~Shared by Johnny, LA
Yield: 6-8 servings
½ cup turbinado sugar
1 cup Big-Time Barbecue Rub (recipe follows)
3 slabs of St. Louis-style ribs, membrane off and washed
1 cup honey
1 ½ cups brown sugar
1 ½ cups apple juice (more may be needed)
2 cups of your favorite Barbecue glaze or sauce
Salt, to taste
Prepare your cooker for indirect grilling at 275º F, using cherry and
hickory wood for flavor.
About 30 minutes before the ribs go into the cooker, mix the turbinado
sugar and the rub together and rub it on the ribs. Use about 2/3 on the
meaty side and 1/3 on the bony side.
Put the ribs in the smoker meaty side up for 2 hours. Flip the ribs and
cook another hour.
Remove the ribs to a platter. Tear off 3 long sheets of heavy-duty
18-inch-wide aluminum foil and fold each one over so you have a double
thick piece big enough to wrap each slab of ribs. Lay the foil sheets
on the counter and spread about 1/3 cup of honey on each, spreading it
where the ribs will lie. Top this with ¼ cup of brown sugar. Place one
slab of ribs meat side down on the mixture and then repeat the honey
and brown sugar application again on the top of the slab. Now crimp up
the edges of the foil and pour ½ cup of apple juice in the bottom. Do
this for all three slabs.
Close up the packets around the ribs loosely so you don't puncture the
foil, and lay them all back in the cooker.
Cook another 90 minutes this way. Take a peek after 1 hour to make sure
the apple juice isn't dried up or leaked out. If so, add a little more.
Carefully unwrap the packets and take out the ribs. This is a dangerous
time, so be careful. There will be hot steaming juice in there. If your
cooker allows, just do it right in the cooker and let the juices flow
to your grease catch pan. The ribs will be very tender, so be careful
not to break them.
Put the ribs back on the cooker, raising the temperature to 350º F if
you can. Brush with the glaze and flip several times for about another
20 minutes.
Place the ribs meaty side down on a board and cut through each rib to
serve.
Salt to taste.
Big-Time BBQ Rub
- 1/2 cup salt
- 1/2 cup Turbinado sugar
- 1/4 cup granulated brown sugar
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 2 tablespoons paprika
- 2 tablespoon chili powder
- 2 tablespoon freshly ground black pepper
- 2 teaspoons cayenne
- 1 tablespoon thyme leaves
- 1 tablespoon ground cumin
- 1 teaspoon ground nutmeg
Combine all ingredients, mix well, and store in an airtight container.
Yields 1 1/2 cups
Source: DRBBQ.com
PEANUT ICE CREAM SAUCE
~Shared by Doe, Okanagan, B.C., Canada
Makes 2 cups. Store in covered container, chilled, stir before serving.
1 c dark corn syrup
1 c sugar
1/4 tsp salt
2 tsp butter
1/2 c milk
1/2 tsp vanilla
1/2 c chopped roasted salted peanuts
Combine corn syrup, sugar, salt, butter & milk in pot. Place
over medium heat, stirring constantly until mixture begins to boil.
Boil gently 3 minutes, stir occasionally. Stir in vanilla &
peanuts, cool.
ORANGE WALDORF SALAD - 1968
~Shared by Patricia, Charlevoix, MI
2 cups diced apples
1 cup orange sections
1 cup sliced celery
1/2 cup coarsely chopped walnuts
2 teaspoons grated orange rind
Miracle Whip
Combine 1st six ingredients and enough Miracle Whip to moisten. Toss
lightly and serve.
HAM QUICHE
~Shared by Larry Holmes, Toronto, Canada
1 tablespoon hard margarine (butter browns too fast)
1/2 cup chopped onion
1 cup finely chopped cooked ham
3/4 cup grated Swiss cheese
3/4 cup grated medium or sharp Cheddar cheese
1 unbaked 9-inch deep dish pie shell
3 large eggs
1 1/2 cups evaporated skim milk (or light cream)
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
Melt margarine in frying pan. Add onion. Sauté until
soft. Do not brown. Spread ham and both
cheeses in pie shell. Sprinkle onion over top.
Beat eggs until smooth. Mix in remaining
ingredients. Pour into pie shell. Bake on bottom
rack in 375 degree oven for 30 to 35 minutes until a knife inserted
near center comes out clean.
Makes 1 quiche.
Serves 6 to 8 persons.
THREE BEAN CHILI
~Shared by Brenda, AL
Chili without beans but rich and satisfyinging. If you love hot food
use habanero peppers instead of jalapenos.
Serves 6
1 cup dried black beans
1 cup dried kidney beans
1 cup dried pinto beans
2 jalapeno peppers,minced
2 medium onions,diced
4 cloves garlic,minced
4 cups water
4 cups low sodium beef froth
2(14oz) cans diced tomatoes,undrained
1/2 can 6 oz of tomato paste
1/8 teaspoon black pepper
Pick beans and rinse well. Drain and place in large bowl. Cover with
water and let stand overnight. In the morning drain beans and rinse.
Place in crock pot.
Add peppers,onions and garlic. Add water and 3 cups of the broth.Stir
well. Cover and cook on low 8 hours or until beans are tender.
Add tomatoes. In small bowl combine remaining 1 cup broth with tomato
paste,stir until well mixed. Add to crockpot along with black
pepper.
Cook on low 1-2 more hours or until thick.
Calories: 326,fat 1.50 g,fiber 16.52,chol.4.42 mg
Source: The Everything Low Cholesterol Cookbook
STRAWBERRY ROMAINE SALAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 head romaine lettuce, torn into bite-size pieces
1 red onion, sliced
1 pint fresh strawberries, sliced
1 (11 ounce) can mandarin oranges
1 cup mayonnaise
2 tablespoons maraschino cherry juice
2 tablespoons honey
1 tablespoon poppy seeds
1/8 teaspoon lemon juice
In a large bowl, mix the romaine lettuce, red onion, strawberries, and
mandarin oranges.
In a medium bowl, whisk together the mayonnaise, cherry juice, honey,
poppy seeds, and lemon juice. Pour over the lettuce mixture, and toss
to coat.
IMPOSSIBLY EASY BANANA CUSTARD PIE
~Shared by Jim D., WA
Peel open a new version of homemade banana pie. Warm caramel topping
adds a special touch.
1 cup mashed ripe bananas (2 medium)
2 teaspoons lemon juice
1/2 cup Original Bisquick mix
1/4 cup sugar
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla
2 eggs
1 can (14 oz) sweetened condensed milk
3/4 cup frozen (thawed) whipped topping
1/4 cup coarsely chopped walnuts, if desired
Caramel topping, warmed, if desired
1. Heat oven to 350F. Grease 9-inch glass pie plate with shortening or
spray with cooking spray. In small bowl, mix bananas and lemon juice;
set aside.
2. In medium bowl, stir remaining ingredients except whipped topping,
walnuts and caramel topping until blended Add banana mixture; stir
until blended. Pour into pie plate.
3. Bake 40 to 45 minutes or until golden brown and knife inserted in
center comes out clean. Cool completely, about 1 hour. Cover and
refrigerate about 2 hours or until chilled.
4. Spread pie with whipped topping; sprinkle with walnuts. Drizzle with
caramel topping before serving. Store covered in refrigerator.
High Altitude (3500-6500 ft): No changes.
Makes 8 servings
1 Serving: Calories 300 (Calories from Fat 90); Total Fat 10g
(Saturated Fat 5g; Trans Fat 0g); Cholesterol 75mg; Sodium 200mg; Total
Carbohydrate 46g (Dietary Fiber 0g; Sugars 38g); Protein 6g
Exchanges: 1 1/2 Starch; 1 1/2 Other Carbohydrate; 2 Fat Carbohydrate
Choices: 3
Success
Don't throw away those old speckled brown bananas! Their sweet flavor
and soft texture are what make this easy pie so delicious.
Tip: I look for darkened bananas for quick sale for my desserts and
breads and just Peel, mash and freeze the amount I need for recipe.
COCONUT, RAISIN, CHOCOLATE CHIP, OATMEAL COOKIES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 cup oleo
1 cup brown Sugar
1 cup white sugar
2 eggs
1 tsp. Vanilla
1/2 tsp. Salt
1 tsp. Soda
1 tsp. Baking powder
Cream all of the above together.
ADD 1 cup at time:
2 cups flour
2 cups quick oatmeal
1 cup angel flaked coconut
1 cup chopped walnuts
1 cup choc. Chips
1 cup soft raisins
Preheat oven to 350° F.
Cream together the first 8 ingredients.
Combine the remaining ingredients in another bowl. Add these to the
creamed ingredients, one cup at a time.
To soften raisins, soak in hot water for about 5 minutes and drain..
Make balls and put on ungreased cookie sheet. And bake about 15 minutes
or until done at 350 degrees
HOT-WATER CORNBREAD
~Shared by Johnny, LA
Serves 12
Ingredients
2 cups white cornmeal
1/4 teaspoon baking powder
1 1/4 teaspoons salt
1 teaspoon sugar
1/4 cup half-and-half
1 tablespoon vegetable oil
1 cup boiling water - (to 2) -- see * Note
Vegetable oil
Softened butter
Instructions
The amount of boiling water needed varies depending on the type of
cornmeal used. Stone-ground (coarsely ground) cornmeal requires more
liquid.
Combine first 4 ingredients in a bowl; stir in half-and-half and 1
tablespoon oil. Gradually add boiling water, stirring until batter is
the consistency of grits.
Pour oil to a depth of 1/2 inch into a large heavy skillet; place over
medium-high heat. Scoop batter into a 1/4-cup measure; drop into hot
oil, and fry, in batches, 3 minutes on each side or until golden.
Drain on paper towels. Serve with softened butter.
Country Ham Hot-Water Cornbread: After adding boiling water, stir in 1
to 2 cups finely chopped cooked country ham.
Bacon-Cheddar Hot-Water Cornbread: After adding boiling water, stir in
8 slices cooked and crumbled bacon, 1 cup shredded sharp Cheddar
cheese, and 4 minced green onions.
Southwestern Hot-Water Cornbread: After adding boiling water, stir in 1
jalapeño pepper, seeded and minced; 1 cup shredded Mexican cheese
blend; 1 cup frozen whole kernel corn, thawed; and 1/4 cup minced fresh
cilantro.
Baked Hot-Water Cornbread: Omit skillet procedure. Pour 1/3 cup
vegetable oil into a 15- by 10-inch jellyroll pan, spreading to edges.
Drop batter as directed onto pan Bake at 475 degrees for 12 to 15
minutes. Turn and bake 5 more minutes or until golden brown.
This recipe yields 1 dozen.
Source: Southern Living Magazine
RASPBERRY TRUFFLES
~Shared by Doe, Okanagan, B.C., Canada
Makes 65
Ganache filling-
3 c frozen unsweetened raspberries
1 lb semi-sweet finely chopped chocolate
3/4 c whipping cream
3 tbsp raspberry liqueur
Coating-
1 lb semi-sweet chocolate
4 tsp veg oil
1/2 c cocoa, sifted
Ganache Filling-
Thaw & drain raspberries, press thru fine sieve into bowl to
remove seeds and make 1/2 c puree. Set aside. Pour enough water into
bottom of d.b. to come within 1" up sides. Bring to a boil. Take from
heat. Place chpd choc in top of d.b. or metal bowl that just fits over
bottom pan. Let stand until melted 10 mins. Stir til smooth. In sm pot,
bring cream to boil. Or micro in glass measure at high for 1-2 mins.
Pour over melted choc and stir til blended. Stir liqueur into puree.
Stir gently into choc mix. pour into 8" sq baking dish. Let stand at
room temp for 3 hrs. Cover and chill for 2 hrs til firm. Can be chilled
up to 12 hrs. Pour enough water into sm pot to come 4" up sides,bring
to boil. Line baking sheet with wax paper or saran. Dip melon baller
into hot water, pat dry. Immed scoop out ball of ganache, knock gently
against baking sheet to release truffle. Repeat with ganache filling
remaining. Heating melon baller and patting dry for each truffle. Chill
for at least 4 hrs. can be chilled for up to 12. Using hands roll
truffles lightly to make rounder. Cover and chill again for at least 30
mins.
Coating-
Melt choc as above. Remove bowl from pan and let cool 30 mins til choc
is at room temp. Stir in oil. Spoon choc into shallow glass baking
dish. Dip palm of one hand into choc. With other hand roll 1 truffle in
choc covered palm. Return to baking sheet. repeat with rem truffles.
Chill 5 mins til firm. Repeat to double coat truffles. Chill at least
30 mins. Repeat again rolling truffles in cocoa after coating with
chocolate. Chill until firm. Store airtight at room temp for up to 3
days or chilled up to 3 weeks.
Source: Chocolate Arts, Vancouver
SOUR CREAM POTATO SOUP
~Shared by Treva, NC
1/4 pound bacon -- diced
1 medium onion -- diced
2 stalks celery -- diced
2 tablespoons flour
Salt and pepper
3 cups water
2 cups chicken broth
4 large potatoes -- chopped
1 & 1/2 cups sour cream
Cook the bacon pieces in a heavy soup pot until they start to brown.
Add the onion and celery and cook just until soft. Sprinkle in the
flour and cook for 3 minutes. Add the water and broth. Add the potatoes
and slowly bring to a boil. Reduce heat and simmer until the potatoes
are soft (about 30-40 minutes.) In a separate bowl, ladle in 2 cups of
the soup broth. Whisk the sour cream into broth until blended. Whisk
the mixture back into the soup. Heat for 3 minutes longer. Adjust
seasonings and serve warm.
Serves 4
FISH AND CHIPS WITH HOMEMADE TARTAR SAUCE
~Shared by Ann, Mims, FL
Cook: 1 hr., 10 mins
Ready in: 1 hr., 10 mins
Ingredients:
vegetable oil, for deep frying
rice flour for dredging
2 8 oz haddock filets (or cod fish fillets) cut in 1/2 on an angle
4 large russet potatoes
1 3/4 cup rice flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar
1 bottle (12 oz) beer, pale ale or lager works well
1 cup mayonnaise
1 tablespoon capers, chopped
1 tablespoon cornichons, chopped
2 tablespoons flat leaf parsley, finely chopped
1 tablespoon tarragon, finely chopped
1/2 lemon, juiced
Lemon wedges, for serving
Cooking Instructions:
Preheat oven to 350 F.
Bake potatoes on a tray in hot oven for 30-45 minutes until
knife-tender. This can be done the night before or ahead of time. Cut
each potato into 6 or 8 wedges depending on the size.
Heat 3 inches of oil in a deep fryer or a deep pot to 375 F. Begin by
frying half the wedges at a time for 4 to 5 minutes until crispy and
brown. Take out and drain.
In a large mixing bowl, combine the rice flour, baking powder and salt.
Make a well in the center and gradually pour in the beer whilst
whisking to combine the dry ingredients and forming a smooth batter.
Spread the rice flour for dredging on a plate. Dredge the fish pieces
in the rice flour and then dip them into the batter, letting the excess
drip off. Submerge the battered fish into the bubbling oil for 4 to 5
minutes until crispy and brown. Remove and drain the fish with the
chips on paper towels; season lightly with salt.
Serve wrapped in a newspaper cone with lemon wedges and/or tartar sauce.
To prepare the tartar sauce, combine all tartar sauce ingredients in a
small mixing bowl.
Makes about 1-1/4 cups. Chill before serving to let the flavors
combine. Serve with fish and chips and some fresh lemon wedges.
Source: Tyler Florence
TUNA POT PIE
~Shared by Linda H., Rosharon, TX
Homestyle goodness, VERY flexible ingredients, tastes like you worked
all day.
1 can tuna (12 1/2 oz)
1 (10 ounce) package frozen peas and carrots
1/2 cup chopped onions
1 can cream of celery soup
1/3 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 tablespoon finely chopped celery or 1/2 teaspoon dried celery flakes
salt
pepper
pastry for double-crust pie (biscuits could be substituted)
Line a pie pan with crust; set aside. Combine remaining
ingredients.
Pour into pie crust and top with the second.
(If you choose to use biscuits, wait until last few minutes of baking
so they won't burn.) Seal and crimp edges.
Slit the top of crust to vent and bake 45 to 50 minutes at 375.
Source: Recipezaar
SOUR CREAM BLUEBERRY CAKE
~Shared by Luanne, FL
I made this over the week-end, except I made my own fresh blueberry
filling. I used a cream cheese frosting and must admit it is a very
good recipe and so easy.
1 box white cake mix with pudding
1 can blueberry pie filling
1/2 cup sour cream
2 eggs
Heat oven to 350.
Mix all ingredients with fork scraping corners frequently until
moistened.
Stir batter vigorously with fork then spread batter evenly in lightly
greased rectangular cake pan.
*Bake 45 minutes.
** It didn't take that long to bake for me so check it at
about 30 minutes. Next time I will use a bundt pan.
I think a can of apple pie filling and a tsp or so of cinnamon would be
very good also.
MAHOGANY CHICKEN WINGS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
3 pounds chicken wings, split and tips discarded
1/2 cup soy sauce
1/2 cup honey
1/4 cup molasses
2 tablespoons chile sauce
1 teaspoon ground ginger
2 cloves garlic, finely chopped
Place chicken in a shallow, medium dish.
In a medium bowl, mix soy sauce, honey, molasses, chile sauce, ground
ginger and garlic. Pour the mixture over the chicken. Cover and
refrigerate approximately 1 hour, turning occasionally.
Preheat oven to 375 degrees F (190 degrees C).
In a large baking dish, arrange chicken in a single layer. Bake in the
preheated oven approximately 50 minutes, brushing with remaining soy
sauce mixture often and turning once, until meat is no longer pink and
juices run clear.
FISH STICKS
~Shared by Jim D., WA
Makes 4 servings
Ingredients
Canola oil cooking spray
1 cup whole-wheat dry breadcrumbs (see Shopping Tip) or ½ cup plain dry
breadcrumbs
1 cup whole-grain cereal flakes
1 teaspoon lemon pepper
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon salt
½ cup all-purpose flour
2 large egg whites, beaten
1 pound tilapia fillets, cut into ½-by-3-inch strips
Instructions
1. Preheat oven to 450°F. Set a wire rack on a baking sheet; coat with
cooking spray.
2. Place breadcrumbs, cereal flakes, lemon pepper, garlic powder,
paprika and salt in a food processor or blender and process until
finely ground. Transfer to a shallow dish.
3. Place flour in a second shallow dish and egg whites in a third
shallow dish. Dredge each strip of fish in the flour, dip it in the egg
and then coat all sides with the breadcrumb mixture. Place on the
prepared rack. Coat both sides of the breaded fish with cooking spray.
4. Bake until the fish is cooked through and the breading is golden
brown and crisp, about 10 minutes.
Shpping Tip: We like the Panko breadcrumbs, for their coarse and
crunchy texture. Find them in the natural-foods section of large
supermarkets or substitute plain dry breadcrumbs (they're finer so you
need less).
Nutrition Information
Per serving: 274 calories; 3 g fat (1 g sat, 1 g mono); 57 mg
cholesterol; 33 g carbohydrate;
29 g protein; 3 g fiber; 479 mg sodium; 464 mg potassium.
Nutrition bonus: Selenium (86% daily value), Folate (24% dv), Iron (15%
dv).
2 Carbohydrate Servings
Exchanges: 2 starch, 3 1/2 very lean meat
Source: EatingWell.com
CREAMY FRUIT 'N WALNUT CHEESECAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Servings: Makes one (9-inch) cheesecake
Ingredients
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
2 (8-ounce) packages cream cheese, softened
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated
milk)
1 envelope unflavored gelatin
1/4 cup lemon juice
1 1/3 cups (one-half 27-ounce jar) NONE SUCH® Ready-to-Use Mincemeat
1/2 cup chopped walnuts
1 tablespoon grated lemon rind
1 cup (1/2 pint) whipping cream, whipped
sour cream and additional walnuts for garnish (optional)
Instructions Combine crumbs, sugar and butter; press on bottom of
9-inch spring form pan. In large mixing bowl, beat cream cheese until
fluffy. Gradually beat in EAGLE BRAND® until smooth. In small saucepan,
sprinkle gelatin over lemon juice; let stand 1 minute. Over low heat,
stir until gelatin dissolves. Add to cream cheese mixture with NONE
SUCH®, walnuts and lemon rind; mix well. Fold in whipped cream; pour
into prepared pan. Chill 3 hours or until set. Garnish with sour cream
and additional walnuts (optional). Refrigerate.
SOUTHERN FRIED CATFISH
~Shared by Johnny, LA
Makes: 4 servings
Vegetable oil
4 catfish fillets, 4 ounces each
3/4 cup cornmeal
1/4 cup Gold Medal® all-purpose flour
1/4 teaspoon salt
1/2 cup milk
2 eggs, beaten
1/8 teaspoon Tabasco sauce
2 tablespoons vegetable oil
1. Heat oven to 275°F. Heat oil (2 to 3 inches) in 4-quart Dutch oven
to 375°F. Rinse fish; pat dry with paper towels.
2. Mix cornmeal, flour and salt in large bowl. Stir in milk, eggs,
pepper sauce and 2 tablespoons vegetable oil until well blended. Coat
fish with cornmeal batter, shaking off any excess.
3. Fry 2 fish fillets at a time in oil 5 to 8 minutes or until golden
brown. Drain on paper towels. Keep warm on cookie sheet in oven while
frying remaining fish.
Nutrition Information:
1 Serving: Calories 410 (Calories from Fat 215 ); Total Fat 24 g
(Saturated Fat 4 g); Cholesterol 85 mg; Sodium 1090 mg; Total
Carbohydrate 23 g (Dietary Fiber 1 g); Protein 26 g Percent Daily
Value*: Vitamin A 0%; Vitamin C 0%; Calcium 6 %; Iron 16 % Exchanges:
1 1/2 Starch; 3 High-Fat Meat
*Percent Daily Values are based on a 2,000 calorie diet.
CHOCOLATE CARAMEL SATIN PIE
~Shared by Doe, Okanagan, B.C., Canada
Show off with this pie, decadent, velvety rich. A caramel nut filling
is topped with dark sweet chocolate followed by white chocolate whipped
cream. Serve it well chilled.
1 refrigerated pie crust from 15-oz pkg
Filling-
24 vanilla caramels
1/3 c water
2/3 c br sugar
2/3 c dairy sour cream
2 eggs, beaten
1 tsp vanilla
1/2 c chpd walnuts
1/2 oz (1/3 c) grated sweet cooking chocolate, reserving 2 tbsp
Topping-
1 c white vanilla chips
1/4 c milk
1 c whipping cream
Heat 450. Prepare pie crust for one baked pie shell. Use 9 inch pie
plate. Bake at 450 for 8-9 mins til light golden brown. Meanwhile in
med heavy pot combine caramels & water. Cook over low heat til
caramels are melted & mix is smooth, stirring occ. Take from
heat. Stir in br sugar, sour cream, eggs, vanilla, & nuts.
Blend well. Pour into baked shell. Reduce heat to 350. Immed return to
oven. Bake an additional 30-40 mins or until edges of filling are set.
Cool 15 mins. Sprinkle choc over pie. Chill til firm about 2 hrs. In sm
heavy pot combine vanilla chips & milk. Cook over low heat til
chips are melted, stirring constantly. Take from heat, cool. In sm bowl
beat whipping cream till stiff peaks form. Fold in melted chip mix.
Spread over cooled filling. Sprinkle with 2 tbsp reserved choc. Chill
til serving time. Store chilled.
Tip- Do not sub almond bark or vanilla flavored candy coating.
CANDY BAR CHEESECAKE
~Shared by Barb, Chula Vista, CA
Rich and creamy cheesecake meets its match in caramel chocolate candy
bars. Both team up to make this decadent dessert to please even the
most discriminating cheesecake lovers.
INGREDIENTS
Crust:
1 1/4 cups finely crushed shortbread cookies (about 25 cookies)
2 tablespoons butter or margarine, melted
Filling:
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/4 cup whipping cream
2 eggs
2 caramel and nougat-filled chocolate candy bars (2.05 oz each),
unwrapped, cut into 1/2-inch pieces
Sauce and Garnish:
1 caramel and nougat-filled chocolate candy bar (2.05 oz), unwrapped,
chopped
4 to 5 teaspoons milk
Whipped cream, if desired
1 caramel and nougat-filled chocolate candy bar (2.05 oz), unwrapped,
chopped, if desired
DIRECTIONS
1. Heat oven to 325°F. Line 9- or 8-inch round cake pan with foil. In
medium bowl, mix crushed cookies and butter; press firmly in bottom of
pan. Bake 8 minutes.
2. Meanwhile, in large bowl with electric mixer, beat cream cheese on
medium speed until smooth and creamy. Reserve 1 tablespoon of the
sugar; place in small bowl. Gradually beat remaining sugar and the
whipping cream into cream cheese. Add eggs 1 at a time, beating well
after each addition. In reserved sugar, toss 2 chopped candy bars until
coated.
3. Remove partially baked crust from oven. Sprinkle sugar-coated candy
bar pieces over crust; press in lightly. Pour cream cheese mixture
evenly over candy.
4. Return to oven; bake 40 to 50 minutes or until edges are set and
center is almost set but jiggles slightly. Cool on wire rack 1 hour.
Refrigerate at least 4 hours before serving.
5. Just before serving, in small microwavable bowl, microwave 1 chopped
candy bar and enough milk on High 20 to 40 seconds, stirring every 20
seconds, until melted, smooth and drizzling consistency.
6. Use foil to lift cheesecake from pan. Remove foil; place cheesecake
on serving plate. Cut into wedges; place on individual plates. Drizzle
1 teaspoon melted candy topping over each serving. Top with whipped
cream and chopped candy. Store in refrigerator.
High Altitude (3500-6500 ft): In step 1, bake crust 10 minutes.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
WHITE CHOCOLATE PECAN CAKE
~Shared by Charlie, Mobile, AL
1 cup butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla extract
1/4 pound white chocolate, melted
2½ cups cake flour
1 teaspoon baking powder
1 cup buttermilk
1 cup chopped pecans
1 cup flaked coconut
Cream butter and sugar. Beat in egg yolks; add vanilla and melted
chocolate. Stir together flour and baking powder; add to chocolate
mixture alternately with buttermilk. Fold in stiffly beaten egg whites.
Stir in pecans and coconut. Bake in 2 greased and floured 9-inch cake
pans at 350F. for 45 minutes. Cool, and remove from pans and ice with
White Icing.
White Icing
2 cups sugar
1 cup butter, melted
1 teaspoon vanilla extract
5.33-ounce can evaporated milk
Mix ingredients and let stand 1 hour. Stir occasionally. Cook to the
soft ball stage (238ºF.) Beat until batter is of spreading consistency.
CHEESE AND CHERRY DANISH
~Shared by Pat, Merritt Island, FL
Makes: 16 Danishes
Prep: 15 minutes
Bake: 15 minutes
1 pkg. (8 oz.) pot cheese or cream cheese, softened
1/4 C sugar
2 Tbs ap flour
2 tsps. grated lemon zest
1 Tbs lemon juice
1 tsp. vanilla
2 pkgs. (8 ozs. each) refrigerated cresent roll dough
3/4 of 21 oz. can cherry pie filling
1 egg lightly beaten with 1 Tbs water
1/4 C sliced almonds
Directions:
1. In medium size bowl, stir cheese, sugar, flour, lemon zest, lemon
juice and vanilla with a wooden spoon until well blended and smooth.
2. Heat oven to 375*F. Unroll one pkg. of the cresent roll
dough and seperate dough into four rectangles. On a lightly
floured work surface, cut each rectangle in half crosswise, making two
squares. Pinch together any perforations or holes in dough,
then sretch two opposite corners of each square slightly to lengthen
the dough and form the flaps that will enclose the filling.
Transfer to ungreased baking sheet.
3. Spoon 1 Tbsp. of the cheese mixture diagonally onto center of each
square, at a right angle to stretched corners. Top with about 1 Tbsp.
pie filling. Fold one of the flaps across mixture.
Fold other flap across, overlapping first flap. Brush each
Danish with egg-water mixture. Sprinkle with some of the
almonds. Continue making Danishes with remaining dough,
cheese mixture and pie filling including the second pkg. of
dough. Brush with egg-water mixture; sprinkle with sliced
almonds.
4 Bake at 375F for 15 minutes or until golden
brown. Remove to wire rack to cool.
A AND Z DIP
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 zucchini, peeled and finely chopped
1 teaspoon salt
1 (8 ounce) package cream cheese, softened
1/4 cup sour cream
1 (14 ounce) can artichoke hearts, drained and chopped
2 tablespoons chopped black olives
1 teaspoon hot sauce
salt and pepper to taste
1/2 teaspoon pico de gallo seasoning
Place the zucchini in a colander, and sprinkle with salt. Place the
colander over a bowl, and refrigerate for one hour to release the
liquid from the zucchini.
In a medium bowl, mix together the cream cheese and sour cream. Stir in
the artichoke hearts, drained zucchini, and black olives. Season with
hot sauce, salt, pepper, and pico de gallo seasoning. Serve with
crackers, raw vegetables, or corn chips.
CROCKPOT CHICKEN
~Shared by Jim D., WA
2 c. sour cream
1 pkg. Lipton onion soup mix
1 can cream of mushroom soup
6 boneless chicken breasts
Mix ingredients layer with chicken in crock-pot.
Cook 8 hours on low.
Serve over noodles or rice.
Serves 6
RASPBERRY VINEGAR PORK CHOPS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 tbs. butter or margarine
1 tbsp. olive oil or vegetable oil
3 lb. pork tenderloin
1/2 c. raspberry vinegar, divided
3 garlic cloves, sliced thin
2 tomatoes, seeded & chopped
1 tsp. dried sage or thyme
Tarragon or basil
1 tbsp. fresh or dried parsley
Salt & pepper to taste
Fresh raspberries to garnish when available
1/2 c. chicken stock
Melt butter in skillet. Add oil. Brown the pork on each side over high
heat. Pour off oil; reduce heat to medium low. Add 2 tablespoons
vinegar and garlic. Cover. Simmer for 10 minutes. Remove pork to heated
container, cover to keep warm. Add remaining vinegar. Stir up browned
bits from bottom. Raise heat and boil until until vinegar is reduced to
thick glaze. Add the tomatoes, sage, parsley and chicken stock. Boil
until liquid is reduced to half. Strain sauce. Season with salt and
pepper. Spoon over chops. Garnish with fresh berries and sage.
HONEY CHIPOTLE RIBS
~Shared by Johnny, LA
A flavorful honey and chipotle sauce mixture makes these ribs extra
good. Serve these crockpot ribs with potato salad, baked beans, and
corn on the cob for a delicious indoor barbecue you can enjoy any time
of the year.
INGREDIENTS:
2 racks baby back ribs, cut into 2 to 3 rib portions (Can be used on
any kind of ribs or country style)
Salt and pepper
1 1/2 cups ketchup
1/3 cup honey (Me, I would delete this)
1/4 cup chopped onion
1 1/2 tablespoons Tabasco Chipotle Sauce, or to taste (This has a very
good taste to it, I use on hamburgers, too)
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1 tablespoon prepared mustard
2 tablespoons cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
PREPARATION:
Heat oven to 375°.
Line a large baking sheet (with sides) with heavy duty foil. Place rib
sections, rib sides down, on the baking sheet. Bake for 1 hour.
Combine remaining ingredients in a food processor or blender; process
until smooth.
Transfer ribs to the slow cooker; cover with onions and pour the
chipotle barbecue sauce over all. Cook on LOW for 8 to 10 hours, or
HIGH for about 4 to 5 hours.
Serves 4.
Source: Diana Rattray, About.com
CARIBBEAN TRUFFLE PIE
~Shared by Doe, Okanagan, B.C., Canada
A dramatic creamy lemon lime pie topped with coconut streusel &
garnished with whipped cream & lime twists or quarters gets
star billing.
Crust-
1 refrig crust from 15-oz pkg
2 tbsp coconut
Streusel-
1/4 c flour
1/4 c sugar
4 tsp margarine
1/4 c coconut
Filling-
1-2.9 oz lemon pudding & pie filling (not instant)
1/2 c sugar
3 tbsp lime juice
2 egg yolks
2 c water
1 tsp lime peel
1 c wh choc chips
8 oz cream cheese, softened
6 tbsp sour cream
Topping & garnish-
1/2 c whipping cream
lime slices cut into fourths
Heat 450. Allow crust pouch to stand at room temp for 15-20 mins.
Remove pie crust from pouch. Unfold crust. Sprinkle with 2 tbsp
coconut, press in lightly. Carefully place crust coconut side up in 9
inch pan, press in bottom & up sides of pan. Flute edge, prick
generously with fork. Bake at 450 for 9-11 mins or til golden brown.
Cool crust while preparing streusel & filling. Reduce oven to
425.
In sm bowl combine flour & 1/4 c sugar. With pastry blender cut
in marg til mix resembles coarse crumbs. Sir in 1/4 c coconut. Spread
mix in ungreased shallow baking pan. Bake at 425 for 4-8 mins til light
golden brown, stirring every min. Set aside.
In med pot combine pudding mix, 1/2 c sugar, lime juice & egg
yolks, mix well. Sir in 2 c water. Cook & stir over med heat
til mix comes to a full boil. Take from heat, stir in lime peel. In sm
bowl combine vanilla chips & 1/2 c of the hot pudding mix, stir
til chips are melted. In sm bowl beat cream cheese til light &
fluffy. Add vanilla chip mix, beat til smooth. Spoon & spread
in baked crust. Stir sour cream into rem pie filling mix, blend well.
Spoon & spread over cream cheese layer. Chill 2 hours until
chilled. In sm bowl beat whipping cream til stiff peaks form. Pipe or
spoon around edge of pie. Garnish with lime slices or lime jelly
candies. Sprinkle streusel in center of pie. Store chilled.
MINI NEW POTATO BITES
~Shared by Linda H., Rosharon, TX
Makes: 15 servings, two topped potato halves each
1-1/2 lb. new potatoes (about 15 potatoes)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
4 slices OSCAR MAYER Bacon, cooked, drained and crumbled
2 Tbsp. snipped fresh chives
PLACE potatoes in large saucepan; add enough water to cover. Bring to
boil. Reduce heat to medium-low; cook 15 min. or until potatoes are
tender.
MEANWHILE, mix cream cheese, sour cream and Parmesan cheese; cover.
Refrigerate until ready to use.
DRAIN potatoes. Cool slightly. Cut potatoes in half; cut small piece
from bottom of each potato half so potato lies flat. Place on serving
platter. Top each potato half with 1 tsp. of the cream cheese mixture.
Sprinkle with bacon and chives.
Nutrition (per serving)
Calories 70 Total fat 4g Saturated fat 2.5g Cholesterol 10mg Sodium
90mg Carbohydrate 7g Dietary fiber 1g Sugars 0g Protein 2g
Source: Kraftfoods.com
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BLUEBERRY GRAHAM PANCAKES
~Shared by Treva, NC
Prep Time: 10 min
Total Time: 20 min
Makes: 5 servings, 2 pancakes each
9 Honey Grahams, finely crushed (about 1-1/2 cups crumbs)
1/2 cup flour
1 tsp. Baking Powder
1 egg
1 cup milk
2 Tbsp. honey
3/4 cup blueberries
COMBINE graham crumbs, flour and baking powder; set aside. BEAT egg,
milk and honey in medium bowl with wire whisk until well blended. Add
flour mixture; stir just until moistened. Gently stir in blueberries.
LADLE batter onto hot lightly greased griddle or into hot lightly
greased skillet, using 1/4 cup batter for each pancake. Cook until
bubbles form on tops, then turn over to brown other sides.
Substitute
Prepare as directed, using frozen blueberries. Do not thaw the
blueberries before adding them to batter.
Make it Easy
To quickly crush the graham crackers into crumbs, use a blender or food
processor.
NUTRITION INFORMATION
Nutrition (per serving) Calories 240 Total fat 5g
Saturated fat 1.5g Cholesterol 45mg Sodium
300mg Carbohydrate 43g Dietary fiber 2g
Sugars 18g Protein 6g
SHRIMP REMOULADE
~Shared by Mary S., Nashville, TN
Yield: 18 servings
Notes: These shrimp in spicy sauce make an elegant appetizer. Serve
them on fat-free crackers or thin slices of French bread.
INGREDIENTS
- 1/2 cup chili sauce
- 1/4 cup fat-free sour cream
- 2 tablespoons reduced-fat mayonnaise
- 1 garlic clove, minced
- 1 teaspoon prepared white horseradish
- 1 pound medium cooked shrimp, shelled and deveined
DIRECTIONS
In a medium bowl, whisk together the chili sauce, sour cream,
mayonnaise, garlic, and horseradish.
Stir in the shrimp. Serve immediately, or cover and refrigerate several
hours before serving.
Nutritional Information Per Serving (2 tablespoons):
Calories: 41, Fat: 1 g, Cholesterol: 50 mg, Sodium: 162 mg,
Carbohydrate: 2 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 6 g
Diabetic Exchanges: 1 Very Lean Meat
Source: "The Diabetes Snack, Munch, Nibble, Nosh Book"
LOUISIANA RED BEANS & RICE
~Shared by Jim D., WA
This quick version of red beans and rice gets its smoky goodness from
super-lean Canadian bacon and a hit of ground chipotle pepper. It’s
delicious as a leftover but will thicken as it stands. To keep it
properly syrupy, just thin with a little water and reheat.
Servings: 6 servings, 1 1/3 cups each
Total Time: 50 minutes
Ingredients:
4 1/3 cups water, divided
1 1/2 cups brown basmati rice
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
1 cup diced onion
2 teaspoons minced garlic
2 15-ounce cans red kidney beans or pink beans, rinsed
6 ounces sliced Canadian bacon, chopped
1/2 cup chopped celery plus 1 tablespoon finely chopped celery leaves
1/2 cup diced green bell pepper
1/4-1/2 teaspoon ground chipotle pepper (see Note) or cayenne pepper
Steps:
1: Combine 3 1/3 cups water, rice and salt in a large saucepan. Bring
to a simmer; reduce heat to low, cover and cook until all the water has
been absorbed, about 45 minutes.
2: About 10 minutes before the rice is ready, heat oil in a large
skillet over medium-high heat. Add onion and garlic and cook, stirring,
until the onion is lightly colored and tender, about 3 minutes.
3: Place 1 cup beans in a small bowl and mash with a fork. Add the
mashed and whole beans, the remaining 1 cup water, Canadian bacon,
celery, celery leaves, bell pepper and ground chipotle (or cayenne) to
taste to the pan. Simmer, stirring occasionally, until the liquid has
thickened into a gravy and the vegetables are crisp-tender, about 6
minutes. Serve in shallow bowls, spooned over the rice.
Nutrition: (Per serving)
Calories - 342
Carbohydrates - 57
Fat - 5
Saturated Fat - 1
Monounsaturated Fat - 3
Protein - 17
Cholesterol - 14
Dietary Fiber - 8
Potassium - 196
Sodium - 645
Nutrition Bonus - Fiber (33 daily value), Vitamin C (20 dv), Iron (15
dv).
Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground
chipotle can be found in the specialty spice section of most
supermarkets.
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SOUTHWESTERN CHICKEN SOUP
~Shared by Mary S., Nashville, TN
Yield: 7 servings
INGREDIENTS
Tortilla Strips:
- 4 thin corn tortillas
- Olive oil cooking spray
- 1/8 teaspoon salt
Rest of ingredients:
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 3 cups water
- 14-1/2-ounce can Mexican-style stewed tomatoes, pureed in a
blender until smooth
- 1/2 cup diced carrot
- 2 teaspoons chicken bouillon granules
- 1-1/4 cups frozen whole kernel corn
- 1 cup diced zucchini squash
- 1-1/2 cups shredded roasted skinless chicken
DIRECTIONS
Preheat the oven to 350 degrees F.
To make the tortilla strips, stack the tortillas on top of each other
and cut them in half. Then cut each stack of halves into 1/2-inch wide
strips.
Coat a large nonstick baking sheet with the nonstick cooking spray and
arrange the strips in a single layer on the sheet. Spray the tops of
the strips lightly with the cooking spray and sprinkle with the salt.
Bake for 10 to 12 minutes, until lightly browned and crisp. Set aside.
Place the olive oil in a 3-quart pot and place over medium heat. Add
the onion, oregano, and cumin. Cover and cook for several minutes,
until the onion starts to soften.
Add the water, blended tomatoes, carrot, and bouillon granules and
bring to a boil. Reduce the heat to low, cover, and simmer for 15
minutes, until the carrots are tender.
Add the corn and zucchini and simmer for 5 minutes more, until the
zucchini are crisp-tender. Add the chicken and simmer for another
minute or 2 to heat through.
Serve hot, topping each serving with some of the tortilla strips.
Nutritional Information Per Serving (1 cup): Calories: 137,
Carbohydrate: 12 g, Cholesterol: 24 mg, Fat: 3.7 g, Saturated Fat: 0.7
g, Fiber: 2.2 g, Protein: 14 g, Sodium: 460 mg, Calcium: 41 mg
Diabetic Exchanges: 1 Lean Meat, 1/2 Starch, 1 Vegetable
Source: "The Complete Diabetes Prevention Plan"
STUFFED MUSHROOMS
~Shared by Mary S., Nashville, TN
Yield: 10 servings
INGREDIENTS
- 1 pound large white mushrooms (about 10-12),
cleaned and well dried with paper towels
- 2 tablespoons chopped chives or thinly sliced green onion
tops
- 2 tablespoons reduced-fat mayonnaise
- 3 tablespoons fat-free sour cream
- 2 tablespoons grated Parmesan cheese
- 5 tablespoons Italian seasoned bread crumbs
- 1 tablespoon balsamic vinegar
- 2-3 drops hot pepper sauce (optional)
DIRECTIONS
Preheat the broiler. Spray a baking sheet with nonstick spray. Trim the
mushroom stems. Pull out the stems, chop, and reserve. Lay the
mushrooms, rounded side down, on the baking sheet.
In a small bowl, combine 1/3 cup of the mushroom stems, chives,
mayonnaise, sour cream, cheese, bread crumbs, vinegar, and hot pepper
sauce (if desired). Stir to mix well.
Stuff each mushroom with the cheese mixture. Broil 2 inches from the
broiler until the stuffing begins to brown, about 2 to 4 minutes. Serve
warm.
Nutritional Information Per Serving (1 mushroom):
Calories: 41, Fat: 2 g, Cholesterol: 3 mg, Sodium: 159 mg,
Carbohydrate: 5 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 2 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Source: "The Diabetes Snack, Munch, Nibble, Nosh Book"
QUICK RASPBERRY ICE
~Shared by Mary S., Nashville, TN
Yield: 1 cup
INGREDIENTS
- 2 cups frozen unsweetened raspberries
- 1 tablespoon raspberry or cassis liqueur
- Mint sprigs (optional)
DIRECTIONS
Place the frozen raspberries and liqueur in a blender or food
processor.
Process until thick and slightly chunky, scraping down sides as
necessary. Serve immediately while still frosty. Garnish with mint
sprigs, if desired.
Nutritional Information Per Serving (1/2 cup): Calories: 89, Fat: 1 g,
Cholesterol: 0 mg, Sodium: 1 mg, Carbohydrate: 18 g, Dietary Fiber: 8
g, Sugars: 10 g, Protein: 1 g
Diabetic Exchanges: 1-1/2 Fruit
Source: "The New Family Cookbook for People with Diabetes"
NEW YORK ROAST BEEF
~Shared by Mary S., Nashville, TN
Yield: 12 servings
INGREDIENTS
- 6-7 Pound Lean Eye of Round
- 1 Teaspoon Canola Oil
- 1/2 Teaspoon Garlic Powder
- 1 Teaspoon Ground Oregano
DIRECTIONS
Rub oil all over roast. Combine garlic and oregano and rub over the
oiled roast. Place in shallow baking pan with fat side up. Bake at 350
degrees F. for 20 minutes per pound.
Nutritional Information Per Serving: Calories: 500; Fat: 32 grams;
Carbohydrates: 0 grams; Protein: 49 grams; Sodium:122 mg; Cholesterol:
148 mg
Exchanges: 7 Ounces Lean Meat, 2 Fats
Source: The Diabetic Four Ingredient Cookbook
STIR-FRIED ZUCCHINI
~Shared by Mary S., Nashville, TN
Makes: About 3 cups (4 Servings)
INGREDIENTS
- 1 tablespoon canola or corn oil
- 1 pound zucchini, cut into 1-1/2 to 2-inch strips
- 1 medium sweet onion, peeled and cut in thin wedges
- 1/2 teaspoon grated fresh gingerroot
- 1 tablespoon sesame seeds
- 1 tablespoon light soy sauce
- 1-1/2 teaspoons dark-roasted sesame oil
DIRECTIONS
Heat the canola or corn oil in a large non-stick skillet over medium
heat. Add the zucchini, onion, and gingerroot. Stir-fry about 5 to 8
minutes. Sprinkle with sesame seeds, soy sauce, and sesame oil. Toss to
blend.
Nutritional Information Per Serving: (About 3/4 cup) Calories: 90, Fat:
6 g, Cholesterol: 0 mg, Sodium: 155 mg, Carbohydrate: 8 g, Dietary
Fiber: 2 g, Sugars: 5 g, Protein: 2 g
Diabetic Exchanges: 1 Vegetable, 1-1/2 Fat
Source: The New Family Cookbook for People with Diabetes
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PURPLE PASSION SMOOTHIE
~Shared by Treva, NC
One serving
1/2 pint Blueberries
3/4 cup Plain Lowfat Yogurt
1/4 cup Low Fat Milk
3/4 teaspoon Vanilla Extract
Put all ingredients into a blender and blend until smooth.
If you would like to add some sweet to this smoothie add 1 tablespoon
of honey.
This smoothie is perfect for anytime of the day and makes a nutritious
after dinner dessert. You can use either fresh or frozen blueberries.
BEARNAISE SAUCE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 tsp. tarragon vinegar
1 tsp. chopped shallots or green onions
Dash tarragon
1/3 cup Hollandaise Sauce
Bring vinegar, shallots and tarragon to a boil in a small saucepan.
Stir into Hollandaise Sauce to blend.
Makes: 1/3 cup
TENDER BEEF OVER NOODLES
~Shared by Mary S., Nashville, TN
1/2 to 3/4 pound beef stew meat
1/3 cup chopped onion
1 teaspoon canola oil
1 cup water, divided
1/3 cup ketchup
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon paprika
1/4 teaspoon ground mustard
3 tablespoons all-purpose flour
1 cup uncooked egg noodles
In a small skillet, brown beef and onion in oil; drain. Transfer to a
1-1/2-qt. slow cooker. In a small bowl, combine 1/2 cup water, ketchup,
brown sugar, Worcestershire sauce, paprika and mustard; pour over meat.
Cover and cook on low for 5 hours or until meat is tender. Combine the
flour and remaining water until smooth; stir into meat mixture. Cook 30
minutes longer or until thickened. Meanwhile, cook noodles according to
package directions; drain. Serve with beef.
Yield: 2 servings.
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GRILLED TERIYAKI CHICKEN
Serves 6
1 small can crushed pineapple, undrained
1/4 cup teriyaki sauce
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 cloves fresh garlic, minced
1 tablespoon olive oil or vegetable oil
1 teaspoon mesquite liquid smoke
6 skinless boneless chicken breast halves
Combine first 7 ingredients; place in a shallow glass container or
large Ziplok bag.
Add chicken, cover or seal and chill 1-2 hours, turning occasionally.
Remove chicken from marinade and grill, covered, over medium coals for
4-5 minutes on each side or until chicken is tender and juices run
clear.
Source: Southern Living magazine (July 1991 issue)
BEST BBQ RIBS
This is my adaptation of a recipe found on RecipeZaar years ago. The
BBQ paste makes a sauce that's great and can be used for chicken, pork
or even a brisket.
Ingredients
3 lbs pork back ribs
1 (8 ounce) jar honey
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
2 tablespoons Old Bay Seasoning
1/2 teaspoon onion powder
1/4 teaspoon celery salt
1/2 cup dark brown sugar
1/4 teaspoon fresh ground pepper
1 medium onion, grated or finely chopped
12 ounces barbecue sauce
1/4 cup white sugar
Directions
Place all ingredients together to form a paste in a large roasting pan.
Cut ribs apart for easier serving. Mix together making sure to coat all
ribs with the paste. Spread ribs out evenly on bottom of pan and cover
lightly with foil. Bake at 300 degrees for approximately 3 hours,
turning every 30-45 minutes. You can use broiler for these ribs, just
watch more closely, and adjust cooking time.
CARROT SALAD
Serves 8
Ingredients
4 cups carrots, shredded
1 1/4 cups raisins
1/3 cup salad dressing, Miracle Whip
2 tablespoons sugar
3 tablespoons milk
Directions
1. Mix carrots and raisins in bowl.
2. Combine salad dressing, sugar, and milk until smooth.
3. Pour over carrot mixture and toss to coat well.
4. Refrigerate and serve chilled.
BLUEBERRY ICEBOX PIE
Serves 8
Ingredients
1/4 cup cornstarch
1/4 cup water
5 cups fresh blueberries or frozen blueberries, defrosted
2/3 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon unsalted butter
1 prepared 9 inch shortbread pie crust or graham cracker crust
Directions
In a small bowl, combine cornstarch and water until smooth. In a medium
saucepan, combine 3 cups blueberries, sugar, cinnamon, and nutmeg. Stir
in cornstarch mixture and cook over medium heat, stirring constantly,
until thickened. Cook another 2 minutes, remove from heat and stir in
butter and remaining 2 cups of berries. Pour into crust, cover with
plastic wrap and chill 6 hours or until set.
Source: "Ice Box Pies" by Lauren Chattman
BAKED BEANS
Serves 6
4 slices bacon
3 tablespoons drippings
1/2 cup onion, chopped
2 (16 ounce) cans pork and beans in tomato sauce
2 tablespoons brown sugar
2 tablespoons catsup
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
Cook bacon till crisp. Remove bacon, reserving about 3 Tbsp drippings
in skillet. Drain and crumble bacon; set aside. Cook chopped onion in
reserved drippings till tender. Stir in two cans pork and beans in
tomato sauce, brown sugar, catsup, Worcestershire sauce, and prepared
mustard. Turn into a 1 1/2 quart casserole. Bake, uncovered, in a 350
degree oven for 1 1/2 to 1 3/4 hours, or cook in the microwave oven on
'high' for 10 to 12 minutes. Stir 1/2 way through cooking time, Top
with bacon. Let stand a few minutes before serving.
NEW POTATO SALAD
18 small new red potatoes
1 cup onion, minced
2 dill pickles, finely chopped
2 cups mayonnaise (or salad dressing)
1/2 cup sour cream
1/4 cup sugar (or equivalent sweetener)
1/4 cup cider vinegar
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon celery seed
Bring a large pot of water to a boil. Drop in the new potatoes and
reduce to low. Cover and cook for 20 min, or until potatoes are done.
Dice potatoes into a large bowl (I don't peel them). Add onion and
pickles. Mix all remaining ingredients in small bowl. Pour over the
potatoes and mix well. Best if refrigerated for several hours.
LADY CAUSEY’S OVERNIGHT CABBAGE SLAW
1 medium cabbage, shredded
1 small onion, grated
1 medium bell pepper, chopped
2 carrots, grated
3/4 cup sugar
3/4 cup vinegar
1/2 cup vegetable oil
1 teaspoon celery seed
1 teaspoon dry mustard
1 teaspoon salt
1/8 teaspoon black pepper
Combine cabbage, onion, green pepper, and carrots in a large bowl and
sprinkle with sugar. Set aside. Combine remaining ingredients in a pot
and boil 3 minutes. Pour over vegetables, stirring well. Chill
overnight. Enjoy.
Source: Smokestack Lightning: Adventures in the Heart of Barbecue
Country by Eric Lolis Elie
SPEEDY DEVILED EGGS
These are, hands down, the easiest and tastiest deviled eggs around.
Everybody asks for the recipe and they say "no way!" when I give them
the recipe. I use a Ziplok bag to mix the egg yolks and sandwich
spread, then snip off a corner and squeeze the filling into the egg
whites. Such a great recipe. Paprika sprinkled on top is a nice touch,
too.
Makes: 8 halves
Prep Time: 20 Minutes
Chill Time: 1 Hour
4 hard-cooked eggs, halved
1/4 cup Hellmann's® or Best Foods® Sandwich Spread
Remove egg yolks, reserving egg whites.
Mash egg yolks in medium bowl. Stir in Hellmann's® or Best Foods®
Sandwich Spread. Season to taste with salt and ground black pepper.
Spoon or pipe into egg whites. Cover and chill 1 hour. Garnish, if
desired, with chopped parsley or paprika.
SPRINGTIME PASTA SALAD
For a special occasion, add 1 cup smoked salmon or trout.
Makes: 4 servings
1 1/2 cups uncooked pasta, preferable a short, stubby type
10 asparagus spears, cut into 1-inch pieces
2/3 cup peas
1/2 cup thinly sliced red onions, cut into 1-inch pieces
1/2 red bell pepper, julienned into 1-inch strips
2 tablespoons red wine vinegar
1/2 tablespoon balsamic vinegar
2 tablespoons Garlic Oil
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 teaspoon dried basil
1/2 teaspoon dried marjoram
2 tablespoons minced fresh parsley
Cook the pasta, drain, immerse in cold water, and drain again.
Steam the asparagus until it turns a brighter shade of green and is
tender but not soft. Cook the peas in the same manner, but not at the
same time as the asparagus, since they take less time to cook. Once
steamed, immerse the vegetables in cold water to prevent them from
over-cooking. Drain.
Toss together the asparagus, peas, pasta, onions, and bell pepper.
Whisk together the remaining ingredients. Pour the dressing over the
pasta and vegetables and toss to coat.
Per Serving: Calories 250; Protein 8g; Fat 8g (Saturated 1g);
Carbohydrates 38g: Fiber 4g; Sodium 279mg
Source: 1,000 Lowfat Recipes by Terry Blonder Golson
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A to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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