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A
to Z
Recipes
January 17, 2010
Always
something to make you think,
laugh and cook.
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Good morning and
welcome to your Sunday edition of A to Z Recipes Newsletter.
Many of us have milder temperatures and things always look better when
you can get out of the house, right? I'm sure your thoughts lately have
been with the earthquake victims in Haiti. Folks from around the globe
are responding with money and other forms of relief for those
unfortunate souls. If seeing their plight doesn't make your world seem
like Shangri-La, nothing will.
Re: Las Vegas Bling
An email was sent to interested parties a few days ago. If you received
one, please respond (even if you no longer wish to attend). If you're
interested and did not receive an email, drop
me a line and I will forward the information to you. We
should know if the trip is a "go" next week.
The current Monthly Theme topic is "Make Mine Chocolate, Please!".
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.
In today's issue we have oodles of great recipes and something to make
you think and laugh. That's what many call a great newsletter!
We'll see you here again on Wednesday, God willing.
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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 Treva, NC
A man can fail many times ...
But he isn't a failure until he begins to blame
someone else.
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
for posting. Thanks!
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Green
on This Side
by Brian Beard
~Shared by Mary H., Montreal, Canada
What if it's not greener on the other side?
Maybe past the fence it's still the same ride.
What if the ultimate joy always exists in the now?
Maybe every moment should take it's own bow.
What if the apex of happiness was always just here?
Maybe we don't have to guide, we don't have to steer.
What if that's why children always laugh so?
Maybe they're able to just let go.
What if they know happiness is not a thing to be achieved?
Maybe they can feel that being open to it, is all that we need.
What if we've become so "wise" we've forgotten that realization?
Maybe once in a while we should give our brains a vacation.
What if happiness is more about our hearts and our souls?
Maybe we can be happy with the now and still have goals.
What if the grass isn't greener, what would you do?
Maybe it's time to let happiness be the thing that fills you.
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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THE
AMAZING CUCUMBER
~Shared by Pat, Merritt Island, FL
This information was in The New York Times several weeks ago as part of
their "Spotlight on the Home" series that highlighted creative and
fanciful ways to solve common problems.
1. Cucumbers contain most of the vitamins you need every day, just one
cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5,
Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium,
Phosphorus, Potassium and Zinc.
2. Feeling tired in the afternoon, put down the caffeinated soda and
pick up a cucumber. Cucumbers are a good source of B Vitamins and
Carbohydrates that can provide that quick pick-me-up that can last for
hours.
3. Tired of your bathroom mirror fogging up after a shower? Try rubbing
a cucumber slice along the mirror, it will eliminate the fog and
provide a soothing, spa-like fragrance.
4. Are grubs and slugs ruining your planting beds? Place a few slices
in a small pie tin and your garden will be free of pests all season
long. The chemicals in the cucumber react with the aluminum to give off
a scent undetectable to humans but drive garden pests crazy and make
them flee the area.
5. Looking for a fast and easy way to remove cellulite before going out
or to the pool? Try rubbing a slice or two of cucumbers along your
problem area for a few minutes, the phytochemicals in the cucumber
cause the collagen in your skin to tighten, firming up the outer layer
and reducing the visibility of cellulite.. Works great on wrinkles
too!!!
6. Want to avoid a hangover or terrible headache? Eat a few cucumber
slices before going to bed and wake up refreshed and headache free.
Cucumbers contain enough sugar, B vitamins and electrolytes to
replenish essential nutrients the body lost, keeping everything in
equilibrium, avoiding both a hangover and headache!!
7. Looking to fight off that afternoon or evening snacking binge?
Cucumbers have been used for centuries and often used by European
trappers, traders and explores for quick meals to thwart off
starvation.
8. Have an important meeting or job interview and you realize that you
don't have enough time to polish your shoes? Rub a freshly cut cucumber
over the shoe, its chemicals will provide a quick and durable shine
that not only looks great but also repels water.
9. Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice
and rub it along the problematic hinge, and voila, the squeak is gone!
10. Stressed out and don't have time for massage, facial or visit to
the spa? Cut up an entire cucumber and place it in a boiling pot of
water, the chemicals and nutrients from the cucumber will react with
the boiling water and be released in the steam, creating a soothing,
relaxing aroma that has been shown to reduce stress in new mothers and
college students during final exams.
11. Just finish a business lunch and realize you don't have gum or
mints? Take a slice of cucumber and press it to the roof of your mouth
with your tongue for 30 seconds to eliminate bad breath, the
phytochemcials will kill the bacteria in your mouth responsible for
causing bad breath.
12. Looking for a 'green' way to clean your faucets, sinks or stainless
steel? Take a slice of cucumber and rub it on the surface you want to
clean, not only will it remove years of tarnish and bring back the
shine, but is won't leave streaks and won't harm you fingers or
fingernails while you clean.
13. Using a pen and made a mistake? Take the outside of the cucumber
and slowly use it to erase the pen writing, also works great on crayons
and markers that the kids have used to decorate the walls!!
Who knew??
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly Theme, Recipe Submissions |
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Our
Monthly Theme topic is: "Make
Mine Chocolate, Please!"
Yeppers!
You've got it. We're looking for chocolate dessert recipes!!! This
theme issue will be posted just in time for Valentine's
Day so go all the way with your chocolate
fantasies. If you dream of truffles, crave a double-fudge chocolate
cookie for breakfast, or eat your chocolate dessert first, this theme
topic is just for you! We're looking for recipes for the sweetest of
all desserts: CHOCOLATE.
Please don't forget chocolate goodness for our heart-healthy conscious,
diabetic, and for two readers, ok? (Make
sure to not send
recipes
you've already shared at a2z.) This is a theme topic that
will become a
keeper.
Join us in this
fun monthly theme topic, won't you? Please join in the
fun and send in your "Make Mine Chocolate, Please!"
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 "Make
Mine Chocolate, 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: "Make
Mine Chocolate, 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 "Make
Mine Chocolate, Please!" has a deadline of
January 31,
2010,
and will be posted on February 7, 2010.
Please use this email
link to submit a recipe for theme
recipes: "Make
Mine Chocolate, Please!"
As usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Funny
Thoughts…
If you’re not familiar with the work of Steven Wright, he’s the
famously erudite scientist and comic who once said: “I woke up one
morning and all of my stuff had been stolen and replaced by exact
duplicates.”
His mind sees things differently than most of us do, to our amazement
and amusement. Here are some of his gems:
1 – I’d kill for a Nobel Peace Prize.
2 – Borrow money from pessimists — They don’t expect it back.
3 – Half the people you know are below average.
4 – 99% of lawyers give the rest a bad name.
5 – 82.7% of all statistics are made up on the spot.
6 – A conscience is what hurts when all your other parts feel so good.
7 – A clear conscience is usually the sign of a bad memory.
8 – If you want the rainbow, you got to put up with the rain.
9 – All those who believe in psycho-kinesis, raise my hand.
10 – The early bird may get the worm, but the second mouse gets the
cheese.
11 – I almost had a psychic girlfriend…..but she left me before we met.
12 – OK, so what’s the speed of dark?
13 – How do you tell when you’re out of invisible ink?
14 – If everything seems to be going well, you have obviously
overlooked something.
15 – Depression is merely anger without enthusiasm.
16 – When everything is coming your way, you’re in the wrong lane.
17 – Ambition is a poor excuse for not having enough sense to be lazy.
18 – Hard work pays off in the future, laziness pays off now.
19 – I intend to live forever……so far, so good.
20 – If Barbie is so popular, why do you have to buy her friends?
21 – Eagles may soar, but weasels don’t get sucked into jet engines.
22 – What happens if you get scared half to death twice?
23 – My mechanic told me, “I couldn’t repair your brakes, so I made
your horn louder.”
24 – Why do psychic s have to ask you for your name?
25 – If at first you don’t succeed, destroy all evidence that you tried.
26 – A conclusion is the place where you got tired of thinking.
27 – Experience is something you don’t get until just after you need it.
28 – The hardness of the butter is proportional to the softness of the
bread.
29 – To steal ideas from one person is plagiarism; to steal from many
is research.
30 – The problem with the gene pool is that there is no lifeguard.
31 – The sooner you fall behind, the more time you’ll have to catch up.
32 – The colder the X-ray table, the more of your body is required to
be on it.
33 – Everyone has a photographic memory; some just don’t have film.
And my all time favorite-
34 – If your car could travel at the speed of light, would your
headlights work?
Live in NYC?
~Shared by Mary H., Montreal, Canada
You Know You're From New York When...
You're 35 years old and don't have a driver's license.
You ride in a subway car with no air conditioning just because there
are seats available.
You take the train home and you know exactly where on the platform the
doors will open that will leave you right in front of the exit
stairway.
You know what a "regular" coffee is.
It's not Manhattan...... It's the "city".
There is no north and south. It's "uptown" or "downtown." If you're
really from New York you have absolutely no concept of where north and
south are.... And east or west is "crosstown."
You cross the street anywhere but on the corners and you yell at cars
for not respecting your right to do it.
You move 3,000 miles away, spend 10 years learning the local language
and people still know you're from Brooklyn the minute you open your
mouth.
You return after 10 years and the first foods you want are a "real"
pizza and a "real" bagel.
A 500 square foot apartment is large.
You know the differences between all the different Ray's pizzas.
You are not under the mistaken impression that any human being would be
able to actually understand a p.a. Announcement on the subway.
You wouldn't bother ordering pizza in any other city.
You get ready to order dinner every night and must choose from the
major food groups which are: Chinese, Italian, Mexican or Indian.
You're not the least bit interested in going to Times Square on New
Year's eve.
Your internal clock is permanently set to know when alternate side of
the street parking regulations are in effect.
Someone bumps into you, and you check for your wallet.
You don't even notice the lady walking down the road having a perfectly
normal conversation with herself.
You pay "only" $230 a month to park your car.
The presidential visit is a major traffic jam, not an honor.
You can nap on the subway and never miss your stop.
The deli guy gives you a straw with any beverage you buy, even if it's
a beer.
You Might Be in Emergency Medicine If...
~Shared by Patty, Galveston, TX
you believe in aerial spraying of Prozac.
discussing dismemberment over a gourmet meal seems perfectly normal to
you.
you have the bladder capacity of five normal people.
you can identify the positive teeth to tattoo ratio.
your idea of a good time is a cardiac arrest at shift change.
you disbelieve 90% of what you are told and 75% of what you see.
you have your weekends off planned a year in advance. (?? What's a
weekend?)
you believe that "Shallow Gene Pool" should be a diagnosis.
you believe the government should require a permit to reproduce.
you believe that unspeakable evil will befall you if the phrase "Wow,
it's really quiet" is uttered.
when someone calls you a bastard, you take it as a compliment.
when you are out in public you compliment a complete stranger on their
good veins.
you have ever referred to someone's death as a transfer to the "Eternal
Care Unit".
you have ever referred to someone's death as a "Celestial Discharge".
you refer to someone in respiratory distress as a "Smurf".
your idea of a really good time is Duelling Defibrillators.
you have ever wanted to hold a seminar entitled "Suicide: Getting it
Right".
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe Reviews, Reader Comments |
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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:
HARISSA-MARINATED TRI-TIP ROAST
~Shared by Vicky, Sarasota, FL
By Kate Ramos
A simple marinade spices up tri-tip, a relatively inexpensive cut of
beef, to create a quick yet substantial meal. Serve with Mashed Sweet
Potatoes with Ginger, Cardamom, and Honey.
What to buy: Harissa is a fiery Tunisian spice paste that ranges in
consistency from smooth to slightly chunky. It’s available in tubes and
jars in many Middle Eastern and gourmet markets, or online. You can
also make your own (recipe follows).
INGREDIENTS
1/4 cup harissa paste
1 teaspoon sherry vinegar
1 tablespoon kosher salt
Heaping 1/4 teaspoon freshly ground black pepper
1/4 cup plus 1 tablespoon olive oil
3 medium garlic cloves, minced
1 (2-pound) beef tri-tip roast
INSTRUCTIONS
1. In a nonreactive bowl, stir together harissa, vinegar, salt, pepper,
1/4 cup of the olive oil, and garlic until well blended. Rub marinade
all over tri-tip, coating it well. Place tri-tip in a nonreactive dish
and cover with plastic wrap or put the roast in a large resealable
plastic bag. Allow to marinate in the refrigerator 8 to 12 hours.
2. Heat the oven to 375°F and arrange a rack in the middle. Remove
tri-tip from the refrigerator and let sit at room temperature for 30
minutes.
3. Heat remaining 1 tablespoon olive oil in a large ovenproof frying
pan over medium-high heat. Sear tri-tip for about 2 minutes per side or
until nicely browned. Place the frying pan in the oven and roast
tri-tip until it reaches an internal temperature of 125°F for medium
rare, about 20 to 22 minutes.
4. Remove tri-tip from the oven and cover loosely with foil. Let rest
15 minutes before carving. Slice across the grain and serve.
Beverage pairing: Massena Moonlight Run GSM, Barossa Valley, Australia.
A lushly fruited red with a good dose of aromatic spice is a solid
match with the tri-tip. Wines like this can be found in Australia’s
Barossa Valley. GSM stands for the blend of Grenache, Syrah, and
Mourvèdre grapes.
Makes: 4 servings
Source: Chow
HARISSA
Harissa, the basic seasoning paste of Tunisia, is served with kebabs
and couscous, and appears on the table in a small dish. It is also
delicious on crusty bread spread with hummus. It is to be used
sparingly as a condiment. Harissa is sold ready-made in tubes or small
cans; the best comes from Tunisia.
INGREDIENTS
1 1/2 pounds roasted, seeded, and peeled red bell peppers
1/4 pound fresh hot red Chiles, seeded and trimmed
1 cup sweet Spanish paprika
1/2 cup extra-virgin olive oil
6 to 8 peeled garlic cloves
1/4 cup ground caraway seed
INSTRUCTIONS
1. Combine bell peppers, Chiles, paprika, olive oil, garlic cloves, and
caraway seed. Purée in the bowl of a food processor until smooth and
thick, adding salt to taste. To use as a sauce, whisk 1 tablespoon
harissa with 1/4 cup extra-virgin olive oil, 1 tablespoon chopped flat
parsley, and enough water to make a pourable sauce.
Makes: About 3 cups
Source: Field
Guide to Herbs & Spices, by Aliza Green
BLOOMIN' BRIE BOWL
~Shared by Treva, NC
Creamy baked Brie and this spice blend are a robust flavor combination
that is sure to please. It makes a spectacular appetizer at any
occasion.
Makes 8 servings.
Prep Time: 15 minutes;
Cook Time: 25 minutes
1 & 1/2 teaspoons McCormick® Chili Powder
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Mustard, Ground
1/2 teaspoon sugar
1 loaf round sourdough bread (about 1 pound)
1 tablespoon butter, softened
1 round (8 ounces) Brie cheese
1. Preheat oven to 350°F. Mix spices and sugar in small bowl. Set
aside. Place bread on baking sheet. Cut circle in top of bread and
remove bread center to make room for the Brie.
2. Spread butter on bread. Sprinkle with 2 teaspoons of the spice
mixture. With knife, make 2-inch cuts at 1-inch intervals around edge
of bread. Remove rind from Brie and place in bread. Sprinkle Brie with
remaining spice mixture. Replace top of bread.
3. Bake 20 to 30 minutes. To serve, remove bread top and break into
bite size pieces. Dip bread pieces in hot Brie.
Per serving: Calories: 263 Fat: 11 g Carbohydrates: 30 g Cholesterol:
32 mg Sodium: 545 mg Fiber: 2 g Protein: 11 g
POLYNESIAN PORK STIR-FRY
~Shared by Barb C., Chula Vista, CA
Servings: 4
Cook's notes: If you don't have fresh pineapple chunks,
substitute one (15-ounce) can pineapple chunks packed in juice. (The
juice is used for the Sauce.) Sometimes pork tenderloin is sold with
two tenderloins in each Package, and the weight of each piece can vary
slightly. Use only tenderloin For this recipe. (The remaining
tenderloin can be frozen for up to one Month.)
Cooked rice, for serving, optional
2 teaspoons peanut or other vegetable oil
1 large onion (for about 1 cup of slices)
1 pork tenderloin (1 to 1 1/4 pounds), defrosted if frozen, (see Cook's
Notes)
1 large green or red bell pepper (about 11/2 cups chunks)
2 cups fresh pineapple chunks with juice, (see Cook's notes)
2 tablespoons fruit-only apricot preserves
1 tablespoon reduced-sodium soy sauce
1 tablespoon cornstarch
Cook rice, if desired. Meanwhile, heat oil over medium heat in an
Extra-deep, 12-inch skillet. Peel onion and cut in half. Cut each half
into Crescent-shaped slices about 1/4 inch thick. Add to skillet. Cut
pork Tenderloin into bite-size chunks. Add to skillet. Stir
occasionally. Rinse And seed bell pepper, and cut into bite-size
chunks. Add to skillet. Drain pineapple chunks, reserving juice. Add
chunks to skillet. Measure 1/2 Cup pineapple juice into a 2-cup glass
measure. (Reserve remaining pineapple Juice for another use.) Add
apricot preserves and soy sauce, and whisk well. Add sauce to skillet
and reduce heat to medium. Continue cooking until pork Is no longer
pink in center, about three minutes. (Cut into a larger chunk To test
for doneness.) Place cornstarch in a small container with a lid and Add
2 tablespoons cold tap water. Cover and shake well until lumps
Disappear. Add mixture to skillet, stir and cook until liquid thickens
Slightly, one to two minutes. Serve at once, over a bed of rice with
Additional soy sauce, if desired.
Per serving: 231 calories (25 percent from fat), 6 g fat (2 g
saturated), 63 Mg cholesterol, 24 g protein, 20 g carbs, 3 g dietary
fiber and 200 mg Sodium.
Source: Michelle Le
TURKEY BLACK BEAN CHILI
~Shared by Ann S., Mims, FL
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Makes: 5 Servings
Ingredients
1 14.5 oz. Can College Inn Fat Free & Lower Sodium Beef Broth
1 Pound GROUND TURKEY
1 ONION (large) chopped
2 GARLIC CLOVES minced
1 Teaspoon VEGETABLE OIL
1 Tablespoon CHILI POWDER
2 Teaspoons OREGANO
1 Teaspoon CUMIN
1/8 Teaspoon RED PEPPER; RED PEPPER FLAKES
1 14.5 oz. Can BLACK BEANS
1/3 Cup KETCHUP
1/3 Cup RAISINS
1/3 Cup DRIED APRICOTS (optional)
Instructions
In large nonstick skillet, cook turkey until browned, stirring to
crumble meat; remove. In same skillet, cook onion and garlic in oil
until onion is tender. Stir in chili powder, oregano, cumin and red
pepper; cook 1 minute. Return turkey to skillet; stir in broth, beans,
ketchup, raisins and apricots. Simmer, uncovered, 20 minutes. Serve
garnished with sour cream and chopped avocado, if desired.
Source: College
Inn
AWESOME EASY PASTA
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 cups chicken broth
2 cups heavy cream
8 ounces linguine pasta
6 slices bacon
2 cups chopped cooked chicken
1 cup frozen English peas, thawed
1 cup freshly grated Parmesan cheese
Bring chicken broth and cream to a boil in a heavy saucepan over high
heat. Reduce heat to medium-low and simmer until reduced by half, about
30 minutes.
Bring a large pot of lightly salted water to a boil. Add linguine and
cook 8 to 10 minutes or until al dente; drain and set aside in a large
serving bowl.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high
heat until evenly brown. Drain, crumble and set aside.
Once the cream has reduced, stir in crumbled bacon, chicken, peas, and
Parmesan cheese; cook for a few minutes until hot. Pour sauce over
pasta to serve.
NO-BAKE CHERRY CHEESE SQUARES
~Shared by Johnny, LA
1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine -- melted
1 8 oz pkg cream cheese -- softened
1 cup confectioner's sugar
1/2 teaspoon vanilla extract
1 cup whipping cream -- chilled
1 can cherry pie filling
Combine graham cracker crumbs and melted butter and press into an 8- X
8-inch pan or glass dish; chill. Beat the cream cheese until fluffy;
add confectioners' sugar and vanilla then beat until smooth. Whip cream
and fold into the cream cheese mixture. Spread on chilled graham
cracker crust and spoon cherry pie filling over all. Cover with wax
paper and put in freezer. Before frozen, cut into squares; return to
freezer. Remove dessert or individual squares from freezer 25 to 30
minutes before serving. May store in the refrigerator.
STREUSEL BLUEBERRY COFFEE CAKE
~Shared by Treva, NC
A homespun dessert that's so good you'll bake it for breakfast, brunch
and dessert.
Preparation time: 20 min
Baking time: 40 min
Yield: 9 servings
Cake Ingredients:
2 cups all-purpose flour
3/4 cup sugar
1/2 cup LAND O LAKES® Fat Free Half & Half
1/4 cup LAND O LAKES® Butter, softened
1 egg
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup fresh or frozen blueberries
Topping Ingredients:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup cold LAND O LAKES® Butter
Directions
Heat oven to 375°F. Combine all cake ingredients except blueberries in
large bowl. Beat at low speed, scraping bowl often, until well mixed.
Gently stir in blueberries by hand. Spread batter into greased and
floured 8-inch square baking pan.
Stir together all streusel ingredients except butter in small bowl; cut
in butter until mixture resembles coarse crumbs. Sprinkle mixture over
batter. Bake for 40 to 45 minutes or until toothpick inserted in center
comes out clean.
Nutrition Facts (1 serving): Calories: 330, Fat: 11g, Cholesterol:
50mg, Sodium: 330mg, Carbohydrates: 54g, Dietary Fiber: 1g, Protein: 4g
GRILLED PORTABELLO MUSHROOMS
~Shared by Jim D., WA
6 - 8 large Portabello mushrooms
1 Tbsp. olive oil
1 Tbsp. soy sauce
2 cups fresh tomatoes, chopped
1 onion, chopped
One quarter cup fresh cilantro, chopped
1 tsp. fresh rosemary, chopped or one quarter tsp. dried
2 cloves garlic, minced
1 Tbsp. fresh lemon or lime juice
One quarter cup Parmesan cheese, grated
Remove gills from the under sides of each mushroom. Combine olive oil
and soy sauce and brush over mushrooms. Grill over medium-high heat for
several minutes per side. Meanwhile combine tomatoes, onion, cilantro,
rosemary, garlic, and lemon juice in a bowl and mix well. Remove
mushrooms from grill and pour sauce on the under side of each mushroom
and sprinkle with Parmesan cheese.
The Skinny: Leave off the Parmesan cheese.
PEANUT CHICKEN PASTA
~Shared by Linda H., Rosharon, TX
Yield 4-6 servings
Make this meal in minutes with our tasty Peanut Sauce Mix and Coconut
Milk. It's kid friendly!
1-13.5 oz can Coconut Milk
1 1/4 lbs boneless, skinless chicken breast, thinly sliced
1-3.5 oz packet Peanut Sauce Mix (both inner envelopes)
1-10 oz box frozen peas & carrots, thawed (or favorite
vegetable)
1-lb spaghetti, prepared according to box directions
Optional: 1/2 cup chopped peanuts
Heat Coconut Milk in large skillet over medium-high heat. Add chicken,
simmer, stirring until almost cooked through.
Add Peanut Sauce Mix to chicken and bring to a boil. Stirring, simmer
3-4 minutes until sauce is thickened and chicken is cooked through.
Add vegetables, combine and heat through. Add spaghetti and toss well.
Sprinkle with peanuts and serve.
Note: Cooking times vary. We used thick spaghetti for this
recipe.
Source: www.ATasteOfThai.com
BEEF STEAKS WITH MUSHROOM SAUCE
~Shared by Jim H., Calgary, Alberta, Canada
This is one of my old reliable recipes. I can always count on this to
please everyone. ~by MizzNezz
25 min; 8 min prep
Serves 4
1 teaspoon oil
4 tablespoons butter, divided
4 beef tenderloin steaks, 1 in thick
1 cup sliced fresh mushrooms
2 tablespoons sliced green onions
1 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup chicken broth
Heat oil and 2 T butter in large skillet. Add steaks and cook on med-hi
for 6-7 minutes per side. Remove from heat and keep warm. To pan add
remaining butter and mushrooms, cook and stir 3 minutes. Add onions,
saute 1 minute. Add flour, salt and pepper, cook and stir 2 minutes.
Add broth slowly, stir until smooth. Boil 1 minute. Serve steaks with
sauce on the side.
Source: Recipezaar
BRUNSWICK STEW
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes 6 servings
3 medium onions, cut into thin wedges
2 pounds meaty chicken pieces, skinned
1 1/2 cups diced cooked ham (8 ounces)
1 14 1/2-ounce can diced tomatoes
1 14 ounce can chicken broth
4 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/4 teaspoon bottled hot pepper sauce
1 10-ounce package frozen sliced okra (2 cups)
1 cup frozen baby lima beans
1 cup frozen whole kernel corn
In a 3 1/2- to 4-quart crockery cooker place onion. Top with chicken
and ham. In a small bowl combine undrained tomatoes, broth, garlic,
Worcestershire sauce, mustard, thyme, pepper, and hot pepper sauce;
pour over chicken and ham. Cover and cook on low-heat setting for 8 to
10 hours or on high-heat setting for 4 to 5 hours. If desired, remove
chicken; cool slightly. (Keep lid on the crockery cooker.) Remove meat
from chicken bones; cut meat into bite-size pieces. Return chicken to
crockery cooker; discard bones. Add okra, lima beans, and corn to
crcokery cooker. If using low-heat setting turn to high-heat setting.
Cover and cook 45 minutes more or until vegetables are tender.
APPLE SPICED ICED TEA
~Shared by Doe, Oliver, B.C., Canada
3 cups apple juice or cider
3 cups boiling water
6 black tea bags
1/4 tsp. ground allspice
1/3 cup honey
Add tea bags to boiling water. Let stand 15 minutes. Remove and add
allspice, honey and apple juice. Simmer over low heat until honey is
blended, about one minute. Chill. Serve over ice with lemon slices if
desired. Store in a covered pitcher in the refrigerator.
FRESH CORN CUSTARD
~Shared by Larry Holmes, Toronto, Canada
4 eggs
2 cups fresh corn cut from cob (about 4 ears)
1 can (14 1/2 ounces) evaporated milk
3 tablespoon finely chopped onion
1 1/2 tablespoons butter, melted
2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon nutmeg
1/4 teaspoon pepper
Preheat oven tao 350 degrees F. Grease a shallow 1 1/2 –quart
casserole. In medium-sized bowl
Beat eggs with undiluted evaporated milk. Add remaining
ingredients; mix well. Turn into prepared casserole
and place in a larger pan filled with 1-inch boiling water.
Bsake 45 to 50 minutes or until tip of knife inserted near center of
custard comes out clean.
Serves 4 to 6
POTATO AND MUSHROOM CHOW
~Shared by Luanne, FL
1/2 c. onion, chopped
1/4 c. butter
2 tbsp. flour
1 tsp. salt
1/2 tsp. black pepper
2 c. water
2 cans sliced mushrooms, drained (4 oz. each) -
fresh can be used
1 c. celery, chopped
2 c. potatoes, peeled and diced
1 c. carrot, chopped
2 c. milk
1/4 c. Parmesan cheese, grated
In a skillet, sauté onion and celery in the1/4 cup margarine until the
onion is translucent. Remove from heat. Add flour,
salt and pepper; stir.
Place in Crockpot. Add water, then stir in potatoes,
mushrooms, and carrots. cover and cook on low 6-8 hours (or
on high for 3-4 hours). If on low, turn to high after cooking
time. Add milk and parmesan cheese and cook another 30
minutes. Serve.
WALT DISNEY'S OWN PERSONAL CHILI AND BEANS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
Walt Disney's personal recipe.
2 pounds Dried pinto beans
2 medium Onions, sliced
1/4 cup Veg oil
2 cup Garlic, diced
1 cup Celery, chpd
2 pounds Ground beef
1 t Chili powder, or more
1 t Paprika
1 t Dried thyme
28 ounces Cn tomatoes, about 3c
Salt and pepper
SPICIER VARIATION:
1/8 teaspoon Coriander
1/8 teaspoon Turmeric
1/8 teaspoon Chili seeds
1/8 teaspoon Fennel
1/8 teaspoon Cloves
1/8 teaspoon Cinnamon
1/8 teaspoon Dried ginger
1 small Mexican chili pepper
Wash, sort and soak beans in cold water overnight. Drain; place in 2 qt
saucepan. Add water to cover 2" over beans. Add onions and simmer in
covered pot until tender, 2 hrs.
Meanwhile, heat oil in lg sauce pot; saute garlic until lightly
browned. Add celery and beef; cook. Add chili powder, paprika, and
thyme. Break up tomatoes with spoon and mix with meat mixture; cover,
simmer 1 hr. When beans are tender, combine with meat, stirring gently.
Salt and pepper and add additional spices if desired, cook 30 mins.
RUSSIAN CAKE
~Shared by Johnny, LA
Serves 9 to 12.
5 to 6 cups assorted broken pieces of cake, such as pound cake or
yellow or chocolate cake
1 cup sweet juice, like pineapple or fruit cocktail syrup
3/4 cup red wine
Ice cream or sweetened whipped cream for serving (optional)
1. In large mixing bowl, mix the cake pieces together with a wooden
spoon. Transfer to a deep 8-inch square cake pan or a round baking
dish. Pack down very tightly with the back of the spoon.
2. Pour sweet juice evenly over cake and let it soak in for about 4
minutes; then pour the red wine evenly over the cake. Pack it down
firmly again. Cover with plastic wrap. Refrigerate for at least 4 hours.
3. To serve, cut the cake into rectangles or wedges and carefully lift
each serving onto a plate with a spatula or pie server. Top with a
scoop of vanilla ice cream or whipped cream, if desired. Store the
leftovers, tightly covered, in the refrigerator.
Testing note: I used a fresh, pound cake, and it wouldn’t absorb all
the liquid. Toasting the pieces or waiting to make the dessert would
have helped. Instead, I added 2 extra cups of stale chocolate cake for
a total of 8 cups. The dessert should be similar in consistency to a
semi firm bread pudding.
Source: “Cooking Up A Storm: Recipes Lost and Found from The
Times-Picayune of New Orleans”
JUMBO COFFEE-CAKE MUFFINS
~Shared by Treva, NC
Makes 6 muffins
Ingredients
Nonstick cooking spray
1 & 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup shortening
1 8-ounce carton dairy sour cream or plain yogurt
1/2 cup granulated sugar
1/2 cup milk
1 beaten egg
1/4 cup packed brown sugar
1/4 cup chopped nuts
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Directions
1. Lightly coat 6 jumbo (3-1/2-inch) muffin cups with cooking spray or
line with paper bake cups. Set aside.
2. In a mixing bowl, combine the flour, baking powder, baking soda, and
salt. Cut in the shortening until the mixture is crumbly.
3. In another bowl, stir together the sour cream or yogurt, the 1/2 cup
sugar, the milk, and egg. Add to the dry ingredients and stir until
just combined.
4. Stir together the brown sugar, nuts, the 2 tablespoons sugar, and
cinnamon.
5. Spoon haf the batter into prepared muffin cups. Sprinkle half of the
nut mixture into cups. Top with remaining batter and the remaining nut
mixture.
6. Bake in a 350 degree F oven for about 25 minutes or until a
toothpick inserted in center comes out clean. Cool 15 minutes in pan on
wire rack. Remove from pan and serve warm. Makes 6 muffins. Note: For
standard-size muffins, use twelve regular (2-1/2-inch) muffin cups;
divide batter evenly as above. Bake in 400 degree F oven for 15 to 18
minutes. Cool 5 minutes. Remove from pans and serve warm. Bake ahead
and freeze.
Nutrition facts per serving: calories: 436 total fat: 21g saturated
fat: 0g monounsaturated fat: 0g polyunsaturated fat: 0g cholesterol:
54mg sodium: 328mg carbohydrate: 56g total sugar: 0g fiber: 1g protein:
7g
Source: Midwest Living
CHOPPED GREEK SALAD WITH CHICKEN
~Shared by Jim D., WA
Makes 4 servings, about 3 cups each
Ingredients
1/3 cup red-wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh dill or oregano or 1 teaspoon dried
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 cups chopped romaine lettuce
2 1/2 cups chopped cooked chicken (about 12 ounces; see Tip)
2 medium tomatoes, chopped
1 medium cucumber, peeled, seeded and chopped
1/2 cup finely chopped red onion
1/2 cup sliced ripe black olives
1/2 cup crumbled feta cheese
Instructions
Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper
in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion,
olives and feta; toss to coat.
Tip: If you don’t have cooked chicken, poach 1 pound chicken breasts
for this recipe. Place boneless, skinless chicken breasts in a medium
skillet or saucepan. Add lightly salted water (or chicken broth) to
cover and bring to a boil. Cover, reduce heat to low and simmer gently
until the chicken is cooked through and no longer pink in the middle,
10 to 15 minutes.
Nutrition Information
Per serving: 343 calories; 18 g fat (5 g sat, 7 g mono); 89 mg
cholesterol; 11 g carbohydrate; 31 g protein; 3 g fiber; 618 mg sodium;
656 mg potassium.
Nutrition bonus: Vitamin A (140% daily value), Vitamin C (45% dv),
Folate (31% dv), Potassium (19% dv), Calcium (15% dv).
1 Carbohydrate Serving
Exchanges: 2 vegetable, 3 1/2 lean meat, 2 fat
MINI CANNELLONI BAKE
~Shared by Linda H., Rosharon, TX
1 pound ziti with no lines or ditalini
2 tablespoons extra-virgin olive oil (EVOO)
1 1/2 to 2 pounds ground veal, beef or chicken
1 medium onion, chopped
3 to 4 cloves garlic, finely chopped or grated
2 boxes frozen chopped spinach, defrosted and squeezed of excess water
3 tablespoons butter
3 tablespoons flour
2 cups milk
A few grates fresh nutmeg
Salt and freshly ground black pepper
1 cup grated Parmigiano Reggiano cheese
Yields: 6 servings
Place a large pot of salted water over high heat and bring it up to a
boil. Cook the pasta to al dente according to package directions. Drain
and reserve in the pot it was cooked in.
While the pasta is cooking, place a large skillet over medium-high heat
with 2 tablespoons EVOO, about 2 turns of the pan. Add the ground meat
to the pan and cook, breaking it up with a wooden spoon, until evenly
browned throughout, about 6-7 minutes.
Add the onion and garlic to the pan and continue cooking until the
onion has softened, 6-7 minutes. Add the spinach and cook about 1
minute to heat through, then season the mixture with salt and freshly
ground black pepper.
While the onions are cooking, place a medium-size pot over medium heat
and melt the butter. Sprinkle the flour over the butter and cook the
mixture for about 1 minute. Whisk the milk into the butter-flour
mixture and cook until the liquid has thickened up. Season the sauce
with nutmeg, salt and freshly ground black pepper.
Add the meat-onion mixture and the sauce to the pot with the cooked
pasta and stir to evenly combine. Transfer the mixture to a casserole
dish and sprinkle the grated cheese over the top. Place the dish under
the broiler until the cheese is melted and golden brown.
While the casserole is browning up, prepare your favorite side salad
and serve it alongside the pasta bake.
SLOW-COOKER LASAGNA
~Shared by Jim H., Calgary, Alberta, Canada
Easy and good!! ~by Derf
4 1/4 hours;15 min prep
Serves 4 -6
1 lb lean ground beef
1 onion, chopped
2 garlic cloves, smashed
1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
12 ounces cottage cheese (we like 2%)
1/2 cup grated parmesan cheese or asiago cheese
12 ounces lasagna noodles, uncooked
16 ounces shredded mozzarella cheese
Brown ground beef, onion and garlic in frypan. Add tomato sauce, tomato
paste, salt and oregano. Cook long enough to get it warm. Spoon a layer
of meat sauce onto the bottom of the slow cooker. Add a double layer of
uncooked lasagna noodles (break to fit) and top with cheeses. Repeat
with sauce, noodles and cheeses until all are used up. Cover and cook
on low for 4 to 5 hours.
Source: Recipezaar
PORK AND SLAW BARBECUE ROLLS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes 16 servings
1 4- to 5- pound pork shoulder roast or pork shoulder blade Boston
roast (Boston butt)
3/4 cup cider vinegar
2 tablespoons packed brown sugar
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
16 kaiser rolls, split and toasted
Coleslaw
Place meat in a 4- to 6-quart slow cooker. In a small bowl combine
vinegar, brown sugar, salt, red pepper, and black pepper. Pour over
meat.
Cover; cook on low-heat setting for 10 to 12 hours or on high-heat
setting for 5 to 6 hours.
Transfer meat to a cutting board; reserve cooking juices. When cool
enough to handle, cut meat off bones and coarsely chop. In a medium
bowl combine meat and as much of the juices as desired to moisten.
Arrange meat on roll bottoms. Add roll tops. Serve with coleslaw.
GRILLED PORK CHOPS WITH CANDIED YAMS
~Shared by Ann S., Mims, FL
Prep: 20 mins
Cook: 1 hr.
Ready in: 1 hr., 20 mins
Serves:4
Ingredients
2.5 lbs long narrow yams (red-skinned sweet potatoes; about
4) peeled cut into 2-inch chunks
3 tablespoons extra-virgin olive oil
Kosher salt
fresh ground black pepper
1/2 cup pure maple syrup
4 8-ounce center-cut bone-in pork loin chops (each about 3/4-inch
thick)
2 tablespoons fresh marjoram leaves
3/4 cup dry white wine
1 bunch watercress, thick stalks removed
Cooking Instructions Preheat the oven to 400°F. Toss the yams on a
baking pan with 1 tablespoon of oil. Sprinkle yams with salt and
pepper. Bake for 30 minutes, or until the yams are almost tender,
turning after 20 minutes. Meanwhile, preheat 1 tablespoon of oil in a
large grill pan with high sides over high heat. Season the pork chops
generously on all sides with salt and pepper. If your pan is not large
enough to fit all four chops without crowding them, grill 2 chops at a
time. Grill the pork chops for 3 minutes. Rotate the pork chops 90
degrees and cook 2 minutes longer. Turn the pork chops over and cook 2
minutes. Transfer the pan to the oven and cook until the pork chops are
cooked to desired doneness, about 5 minutes for medium doneness. After
removing yams from the oven, drizzle the maple syrup over the them, and
turn the yams to coat. Bake, 5 minutes longer turning and coating in
the syrup occasionally, or until they are tender and golden brown. Set
the grill pan on the stove over medium-high heat. Scatter the marjoram
over the pork and the pan and cook until fragrant, about 30 seconds.
Transfer the pork chops to a plate. Add the wine to the pan and simmer
until it is reduced by half, about 4 minutes. Place the watercress on 4
plates. Arrange the yams alongside the watercress. Place pork chop on
each plate. Pour the pan juice over the pork and serve.
Source: Curtis
Stone on AOL
SPANISH STYLE EGGS
~Shared by Pat, Merritt Island, FL
Serves 4-6
INGREDIENTS:
4 Tbs olive oil
3 - 4 green bell peppers, chopped
1 medium onion, chopped
1-2 minced garlic cloves (opt)
4 - 6 ripe tomatoes, seeded and chopped
Salt and pepper to taste
8 to 12 eggs, SEE NOTE
Toast or bread of choice
DIRECTIONS:
Heat the oil in a large skillet over high heat and saute the peppers
and onion until tender but not brown, about 5 minutes. Add
the tomatoes and saute 5 minutes. Season with salt and pepper
and simmer until slightly thickened, about 5 minutes. Spoon
the vege- table mixture onto a large serving platter and top with fried
(opt) eggs. Serve with toast/bread of choice.
NOTE: I make up the sauce and decide what I am doing with
it. You can use it for an omlet, heat hard boiled eggs in it,
serve it in crepes. Cheese can also be used over the top.
Very versatile.
GUNLINE COFFEE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 cups powdered non-dairy coffee creamer
1 1/2 cups instant hot chocolate mix
1 1/2 cups instant coffee granules
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
In a large bowl, stir together the coffee creamer, hot chocolate mix,
instant coffee, sugar, nutmeg and cinnamon. Store in an airtight
container at room temperature.
To make 1 cup, spoon 2 heaping tablespoons of the mix into a coffee
mug, and add 1 cup of boiling water. Stir until dissolved.
CRAWFISH BREAD SOUP
~Shared by Johnny, LA
1 pound crawfish tails
3 cups cubed stale French bread
2 cups diced yellow onion
1 1/2 cups diced celery
1 1/2 cups diced bell peppers
2 tbsp minced garlic
1/2 pound unsalted butter
1/4 cup flour
1 cup heavy cream
5 cups crawfish, crab or shrimp stock
1/4 cup Parmesan cheese
2 bay leaves
2 tbsp Lea and Perrin's Worcestershire sauce
2 tbsp Crystal hot sauce
Salt, pepper (about 1 tbsp salt and 1 tbsp blend and 1/2 tsp pepper)
and blend to taste
(In a notation, the book advises to wait until local crawfish are in
season To make this dish, because the imported crawfish "is not worth
it.")
Step 1: Use fresh crawfish, gumbo crabs or shrimp shells. The important
part Is a good seafood stock. Warm your stock pot and add in shells.
Once you Have roasted about a pound of the shells, cover with water -
about 6-7 cups To get about 5 cups of stock, add in vegetable scraps,
bay leaf and Peppercorn. Simmer 20-30 minutes. Strain and save liquid
in a bowl and Discard shells.
Step 2: In your soup pot melt butter and put your celery, onion, bell
Peppers, garlic, salt, pepper and blend and stir it up. Let this cook
for 2-5 minutes.
Step 3: In a food processor add 4 cups of crab or shrimp stock and
cubed up French bread. Add more of the remaining cup of stock if you
need to or put That stock into the soup. You should come out with a
pretty thick "slurry" Or paste. This will thicken your soup as it cooks
and gives it that flavor That makes this soup one of a kind.
Step 4: Add the slurry into your pot with the veggies using a whisk so
you Can mix it up nicely. Pour in heavy cream, hot sauce and
Worcestershire and Throw those bay leaves in now. Let the soup slowly
cook and smell the house Up.
Step 5: Use any remaining shrimp stock to get that perfect consistency
if The soup seems to be too thick. Now that we are almost there, pop in
the Crawfish and Parmesan. Grab your spoon and see what it needs.
SPICY SWEET-AND-SOUR PORK
~Shared by Treva, NC
Serve a one-dish dinner loaded with fresh veggies, tender pork, and
bold Asian-inspired flavor. A bed of coconut rice is an ideal
accompaniment.
4 servings (serving size: about 1 1/2 cups)
1/4 cup slivered almonds
1 pound pork tenderloin, cut into 3/4-inch cubes
2 tablespoons cornstarch, divided
3 tablespoons low-sodium soy sauce, divided
1 (8-ounce) can pineapple chunks in juice, undrained
1/4 cup cider vinegar
1/4 cup sugar
2 tablespoons ketchup
2 teaspoons Sriracha (hot Chile sauce, such as Huy
Fong)
1 tablespoon canola oil
1 cup prechopped onion
1 teaspoon bottled minced ginger
1/2 teaspoon bottled minced garlic
1 cup chopped green bell pepper
1/4 cup slivered green onions
1. Preheat oven to 400°.
2. Place almonds on a baking sheet; bake at 400° for 4 minutes or until
toasted. Set aside.
3. While almonds cook, combine pork, 1 tablespoon cornstarch, and 1
tablespoon soy sauce; toss well to coat. Drain pineapple in a sieve
over a bowl, reserving juice. Combine juice, remaining 1 tablespoon
cornstarch, remaining 2 tablespoons soy sauce, vinegar, and next 3
ingredients (through Sriracha), stirring with a whisk.
4. Heat a large nonstick skillet over medium-high heat. Add canola oil
to pan; swirl to coat. Add pork to pan; sauté 3 minutes, stirring
frequently. Add 1 cup onion, ginger, and garlic; sauté 1 minute. Stir
in pineapple and bell pepper; sauté 3 minutes, stirring frequently.
Stir in vinegar mixture; bring to a boil. Cook 1 minute, stirring
constantly. Sprinkle with almonds and green onions.
Coconut rice: Combine 1 cup uncooked basmati rice, 1 1/4 cups water,
1/2 cup light coconut milk, and 1/4 teaspoon salt in a small saucepan;
bring to a boil. Cover, reduce heat, and simmer 16 minutes or until
liquid is absorbed.
Nutritional Information: Calories: 347; Fat: 11g (sat
1.9g,mono 6g,poly 2.3g); Protein: 27g;
Carbohydrate: 35.9g; Fiber: 3g; Cholesterol: 74mg; Iron:
2.5mg; Sodium: 582mg; Calcium: 54mg
TEX-MEX DIP
~Shared by Jim D., WA
Also called 7 Layer Dip. This recipe came from Family Circle Magazine
sometime around the late 70's it also said it appeared in the Ft. Worth
Star-Telegram which I use to read faithfully. This has been my sons
favorite dip for years.
30 min prep
Serves 10
3 medium ripe avocados
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 (8 ounce) sour cream
1/2 cup mayonnaise
1 (0.25-1 1/8 ounce) package taco seasoning mix
2 (10 1/2 ounce) cans bean dip
1 bunch green onions with top, chopped (1 cup)
3 medium tomatoes, cored, halved, seeded and coarsely chopped (2 cups)
2 (3 1/2 ounce) cans pitted ripe olives, drained, coarsely chopped
1 (8 ounce) package sharp cheddar cheese, shredded
tortilla chips
Peel, pit and mash avocados in a medium-size bowl with lemon juice,
salt and pepper.
Combine sour cream, mayonnaise, and taco seasoning mix in a bowl.
To assemble: Spread bean dip on a large shallow serving platter; top
with seasoned avocado mixture; layer with sour cream-taco mixture.
Sprinkle with chopped onions, tomatoes and olives; cover with shredded
cheese.
Serve chilled or at room temperature with round tortilla chips.
Source: Recipezaar
DOUBLE EGGPLANT PARM BAKED ZITI
~Shared by Linda H., Rosharon, TX
1/4 cup plus 1 tablespoons extra-virgin olive oil (EVOO), divided
1 medium eggplant, 1 peeled and chopped, 1 thinly sliced
Salt and pepper
1 egg
1/4 to 1/3 cup milk or cream (eyeball it)
1/2 pound ziti with lines or rigatoni
1/4 cup grated Parmigiano Reggiano
1/2 cup (3 generous handfuls) Italian bread crumbs
1.5 tablespoons fresh chopped rosemary, 4-5 sprigs
1 garlic cloves, grated
1/2 teaspoon crushed red pepper flakes
1 14-ounce can crushed tomatoes or crushed fire-roasted tomatoes
A handful of flat-leaf parsley, chopped
1 cup shredded provolone cheese
Yields: 3 servings
Heat the oven to 500°F and place a large pot of water on to boil. When
the water comes to a boil, salt it liberally and add pasta. Cook the
pasta to al dente, reserving some of the pasta cooking liquid before
draining.
Place the chopped eggplant on a nonstick baking sheet. Pour about 1/4
cup of EVOO in a small dish then, using a pastry brush, coat the
eggplant with oil. Season the pieces liberally with salt and pepper,
and place in the oven. Roast for 20 minutes until the eggplant pieces
are dark tender.
Preheat about 1/4 cup of EVOO in a large, nonstick skillet over medium
heat.
Beat the eggs with the milk or cream in a wide shallow dish and season
with salt and pepper. In another shallow dish, combine the grated
cheese with the bread crumbs and rosemary. Dip the eggplant slices in
the egg mixture then coat them in the bread crumbs and cook in hot
skillet for 3-4 minutes on each side. Work in two batches if necessary.
Drain them on a paper towel-lined plate and reserve.
Remove the chopped eggplant from the oven and switch the broiler to
high. Put the roasted pieces into a food processor and process them
until they're smooth.
Preheat another large skillet over medium heat. Add in the remaining
EVOO and the garlic, red pepper flakes and the processed eggplant. Cook
for about 1 minute then add tomatoes, parsley and some salt.
Toss the drained, hot pasta with half of the tomato-eggplant sauce and
a ladleful of the pasta cooking liquid. Spread half of the pasta out in
baking dish and top it with half of the breadcrumb-coated eggplant.
Add the remaining pasta to the baking dish and top it with the rest of
the breadcrumb-coated eggplant. Pour remaining sauce over the top and
sprinkle with provolone cheese. Place under the broiler for 2-3 minutes
until the cheese is golden brown and bubbly.
CHICKEN FRIED BACON WITH CREAM GRAVY
~Shared by Jim H., Calgary, Alberta, Canada
Bacon - it's the icecream of the meat world, high in Vitamin-G (grease)
and bound to make the food police crazy! This side of fat douple-dipped
in fat then fried in fat & served with a side of fat (cream
gravy) recipe comes from Sodolak's Original Country Inn restaurant in
Snook, Texas. Cream gravy is my own recipe. I do not admit to ever
making fried bacon so prep time is a guesstimate ;) ~by 4Susan
30 min; 30 min prep
Serves 6
Fried Bacon:
1 lb thick sliced bacon, cut in half
1 egg
1/2 cup milk (or cream or half & half)
1/2 cup flour
spices (optional)
oil (for frying)
Cream Gravy:
3 tablespoons drippings or butter
3 tablespoons flour
2 cups milk
2 tablespoons heavy cream (whipping)
salt and pepper, heavy on the pepper
Heat oil in a frying pan over med-high heat. Whisk egg and milk
together in a bowl. Place flour in another bowl - season it if you'd
like (garlic, pepper, salt, lemon, cajun, etc.). Double dip - first in
the egg mixture, then into the flour and repeat. Fry in oil until
golden brown. Serve with cream gravy for dipping; also good served with
steak.
To make cream gravy:.
Put drippings or butter in a sauce pan over med-high heat. Whisk in the
flour until well blended; cook over medium heat for 2 to 3 minutes,
until bubbly. Remove from heat and gradually add milk whisking
constantly; return to heat & whisk until the gravy thickens;
Whisk in the cream, salt & pepper.
Source: Recipezaar
OLD FASHIONED EGG CUSTARD PIE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1/4 cup butter, softened
2/3 cup. sugar
2 eggs
3 tbs. Flour
3/4 cup. evaporated milk
1/4 cup. water
1 tsp. Vanilla
Nutmeg
1 unbaked pie shell
Cream butter, gradually add sugar, beating well. Add eggs and flour.
Mix well. Stir in milk and water and vanilla. Pour into pie shell. Bake
20 minutes at 400 degrees then reduce heat to 300 degrees for 15 more
minutes.
HAPPY PANCAKES
~Shared by Mary H., Montreal, Canada
Just choose your favorite pancake recipe. When the griddle is ready,
put two small dots of dough for the eyes, and a smiling
mouth. Cover this with pancake batter. When you
flip your pancake over, you will see a smiling face, because the eyes
and mouth have cooked a tiny bit longer!
VEGGIE SAUCE
~Shared by Leasa, IA
Great on baked potatoes.
1/2 C sour cream
1/4 C butter
1 C shredded cheese (your choice)
2 T green onions, sliced finely (with tops)
Mix together and heat over low heat. Really good on broccoli
or green beans.
Source: Lorna Vollmar in the St. Paul Lutheran Church cookbook, 1981
SOUTHERN GREENS
~Shared by Larry J., Spring Hill, TN
INGREDIENTS:
1 pound lean bacon or smoked pork shoulder
3 quarts of water
Freshly ground pepper to taste
Salt to taste
3 pounds turnip, collard or mustard greens, trimmed, rinsed, chopped
TO PREPARE:
Place the bacon and water in a large saucepan. Season with
pepper. Bring to a boil. Cover and reduce the
heat. Simmer for 1 hour. Season with salt and
pepper. Add the greens. Simmer, uncovered, for 15
to 17 minutes or until tender.
SERVES: 6
Source: "At
Your Service: Southern Recipes, Places and Traditions" by
Patton Howell and Junior League of Gwinnett North Fulton
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PIZZA JOES
~Shared by Treva, NC
This recipe is a creation of mine that resembles the traditional sloppy
joe sandwich. I like to prepare it whenever I have a crowd to serve,
because the recipe can easily be doubled or tripled. My children also
love these for quick after-school snacks. I often fix the sauce ahead
of time so they can reheat it quickly. They can also be frozen,
individually.
SERVINGS 12
PREP 25 min.
TOTAL 25 min.
INGREDIENTS
1 pound Italian sausage, casings removed
1 medium green pepper, chopped
1 small onion, chopped
1/2 cup fresh chopped mushrooms
2 teaspoons Italian seasonings
1 clove garlic, minced
1 can (8 ounces) tomato sauce
6 English muffins, split and toasted
2 cups shredded mozzarella cheese
DIRECTIONS
Brown sausage in skillet, drain any excess fat. Add peppers, onion,
mushrooms, seasonings and garlic; cook 2 minutes. Stir in tomato sauce
and simmer, uncovered, for 10 minutes. Top each muffin half with 2
tablespoons meat sauce; sprinkle with cheese. Broil until cheese melts
and filling is hot. Serve immediately.
Yield: 12 servings.
Nutrition Facts One serving: (1 each) Calories: 192 Fat: 10 g Saturated
Fat: 4 g Cholesterol: 30 mg Sodium: 466 mg Carbohydrate: 16 g Fiber: 1
g Protein: 10 g
Source: Country Extra
ASIAN TURKEY CABBAGE CUPS
~Shared by Ann S., Mims, FL
Cool, crisp napa cabbage leaves cradle a hot and spicy herbed filling
in this quick dish.
1 teaspoon grated peeled fresh ginger
1 1/4 pounds ground turkey
1/2 cup thinly sliced green onions
1 tablespoon brown sugar
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
2 teaspoons olive oil
1 teaspoon dark sesame oil
1 jalapeño pepper, finely chopped
12 large napa (Chinese) cabbage leaves (about 8 ounces)
1/4 cup chopped unsalted, dry-roasted peanuts
1. Heat a large nonstick skillet over medium heat. Add ginger and
turkey to pan; cook 7 minutes or until turkey is done, stirring
frequently. Drain turkey mixture; place in a large bowl. Add green
onions and next 8 ingredients (through jalapeño); toss well. Spoon 1/3
cup turkey mixture into each cabbage leaf. Top with peanuts.
Yield: 4 servings (serving size: 3 filled cabbage cups)
CALORIES 267 ; FAT 13.6g (sat 3.7g,mono 6.4g,poly 2.7g); CHOLESTEROL
89mg; CALCIUM 111mg; CARBOHYDRATE 7.6g; SODIUM 637mg; PROTEIN 30.3g;
FIBER 1.4g; IRON 1.8mg
Source: Cooking Light, NOVEMBER 2009
BAKED LOW-FAT FRENCH FRIES
~Shared by Maggie, TX
Ingredients
2 large potatoes (cut into wedges 1/2" thick)
2 tsp. canola oil
1/4 tsp. black pepper
1/4 tsp. sea salt
1/4 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder
Directions
Toss all ingredients in a large bowl to ensure all fries are coated
with oil and spices.
Place potatoes on a sprayed or lightly greased baking sheet. Bake for
40 minutes at 400 degrees. After about 20 minutes, shake pan to
redistributed fries to ensure even browning.
If you prefer your fries thinner, cut wedges to 1/4" and decrease
cooking time to 30 minutes.
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CHILI-CRUSTED
HALIBUT WITH BLACK BEAN SALSA
~Shared by Mary S., Nashville, TN
Yield: 6 servings
Serving Size: 4 ounces fish with 1/3 cup salsa
INGREDIENTS
- 1-1/2 teaspoon no-salt chili powder blend
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 6 (4 ounce) halibut steaks (3/4-to 1-inch thick)
- 1 tablespoon fresh lime juice
- Vegetable oil cooking spray
Salsa Ingredients:
- 1 (15 ounce) can black beans, drained and rinsed
- 2/3 cup chunky tomato salsa
- 2 tablespoons chopped green onion
- 2 tablespoons chopped fresh cilantro
DIRECTIONS
In a small bowl, combine chili powder, cumin, and cayenne. Mix well.
Place halibut on a large plate. Brush both sides of fish with lime
juice and sprinkle both sides with chili powder mixture. Let stand at
room temperature for 10 minutes.
Meanwhile, spray a grill rack with cooking spray. Preheat a gas grill
to medium or prepare a medium-hot fire in a charcoal grill, with the
rack placed 4 to 6 inches above the heat.
In a medium bowl, combine black beans, salsa, green onion, and
cilantro, and mix well. Set aside.
Place fish on the grill, cover the grill and cook for 10 to 14 minutes
or until fish is opaque and flakes easily with a fork, turning once.
Serve bean salsa with fish. Garnish with fresh cilantro.
Note: To broil halibut, place on a broiler pan and broil 4 to 6 inches
from heat 10 to 14 minutes or until fish flakes easily with a fork,
turning once.
Nutritional Information Per Serving: Glycemic Index: 20, Glycemic Load:
2, Calories: 175, Protein: 31 g, Carbohydrate: 10 g, Dietary Fiber: 4
g, Fat: 4 g, Cholesterol: 55 mg, Sodium: 62 mg
Exchanges: 4 Very Lean Meat, 1/2 Starch, 1/2 Vegetable
Source: The
Complete Idiot's Guide to Terrific Diabetic Meals by Lucy
Beale
PORK CHOPS WITH MUSHROOMS AND ONIONS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 well-trimmed pork loin chops (4 ounces each)
- 3/4 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coarsely ground black pepper
- Scant 1/2 teaspoon salt
- 2-1/2 cups sliced mushrooms
- 1 medium yellow onion, sliced and separated into rings
- 1 tablespoon extra virgin olive oil
- 2 tablespoons dry sherry
DIRECTIONS
Rinse the chops with cool water and pat dry with paper towels. Combine
the thyme, garlic, pepper, and salt, and sprinkle some of the mixture
over both sides of each pork chop. Set aside.
Coat a large nonstick skillet with cooking spray and add the mushrooms
and onions. Place the skillet over medium-high heat. Cover and cook for
a couple of minutes, until the vegetables start to soften. Reduce the
heat to medium and cook for several minutes more, until the vegetables
are tender. Transfer the vegetables to a small dish and set aside to
keep warm.
Wipe out the skillet, add the olive oil, and preheat over medium-high
heat. Cook the pork chops for a couple of minutes on each side, until
nicely browned. Reduce the heat to medium-low, cover, and cook for
about 8 minutes, turning occasionally, until they are cooked through.
Remove from the skillet and set aside to keep warm.
Add the sherry to the pan juices in the skillet and cook uncovered for
about 1 minute, until reduced by half. Place the vegetables back in the
skillet and toss in the pan juices for a minute or two, until most of
the liquid has evaporated.
To serve, place 1 pork chop on each of 4 serving plates and top with
some of the vegetable mixture. Serve hot.
Nutritional Information Per Serving (1/4 of recipe): Calories: 191,
Carbohydrate: 4 g, Cholesterol: 58 mg, Fat: 8.3 g, Saturated Fat: 2.3
g, Fiber: 1.2 g, Protein: 23 g, Sodium: 278 mg, Calcium: 30 mg
Diabetic Exchanges: 3 Lean Meat, 1 Vegetable, 1/2 Fat
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
BEAN SALAD
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1-1/2 cups fresh green beans
- 1-1/2 cups fresh yellow beans
- 1-1/2 cups kidney beans, rinsed and drained
- 1/2 cup chopped green pepper
- 1/2 cup sliced onions
- 1 clove garlic, minced
- 2/3 cup red wine vinegar
- 1 tablespoon sugar substitute
- 1/4 cup olive oil
- 1/2 teaspoon Worcestershire sauce
DIRECTIONS
Blanch green and yellow beans. Cool. Mix with kidney beans, peppers,
and onions. Mix remaining ingredients and toss with beans. Let stand 1
hour before serving.
Nutritional Information Per Serving (1 cup): Calories: 126, Fat: 5 g,
Cholesterol: 0 mg, Sodium: 9 mg, Carbohydrate: 18 g, Dietary Fiber: 5
g, Sugars: 4 g, Protein: 5 g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat
Source: Magic
Menus for People with Diabetes by American Diabetes
Association
JICAMA WITH LIME AND CILANTRO
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 medium jicama, peeled, thinly sliced
- Salt, to taste
- Lime juice, to taste
- 1-2 tablespoons finely chopped cilantro
DIRECTIONS
Arrange jicama slices on large serving plate; sprinkle very lightly
with salt. Sprinkle with lime juice and cilantro.
Nutritional Information Per Serving (1/4 of recipe): Calories: 17, Fat:
0 g, Saturated Fat: 0 g, Cholesterol: 0 g, Sodium: 0 g, Protein: 0.5 g,
Carbohydrate: 3.8 g
Diabetic Exchanges: 1 Vegetable
Source: 1,001
Recipes For People with Diabetes by Surrey Books
PESTO PARTY PIZZAS
~Shared by Mary S., Nashville, TN
Yield: 24 appetizers
INGREDIENTS
- 4 whole-wheat or oat-bran pita pockets (6 inch rounds)
- 3 to 4 tablespoons prepared pesto
- 2 medium-small plum tomatoes, thinly sliced
- 1 cup shredded reduced-fat mozzarella cheese
DIRECTIONS
Preheat oven to 400 degrees F.
Arrange the pitas on a large baking sheet and spread each one with a
quarter of the pesto. Top with a quarter of the tomato slices, and a
quarter of the cheese.
Bake for about 8 minutes, until the cheese is melted and lightly
browned. Cut each pizza into 6 wedges and serve hot.
Nutritional Information Per Serving (per appetizer): Calories: 45,
Carbohydrate: 5 g, Cholesterol: 3 mg, Fat: 1.8 g, Saturated Fat: 0.7 g,
Fiber: 0.8 g, Protein: 2.7 g, Sodium: 90 mg, Calcium: 55 mg
Diabetic Exchanges: 1/3 Starch, 1/6 Medium-Fat Meat
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
NEW YORK CHEESECAKE
~Shared by Mary S., Nashville, TN
Yield: 9 servings
INGREDIENTS
- 3/4 cup very finely ground pecans (1 cup whole pecans)
- 1 (15 ounce) carton part-skim ricotta cheese
- 1 cup plain low-fat yogurt
- 1 cup Splenda
- 1/2 cup fat-free liquid egg substitute
- 2 tablespoons white flour
- 1 tablespoon vanilla extract
- Zest (grated rind) of one small lemon
- 1 (8 ounce) package cream cheese, at room temperature
DIRECTIONS
Preheat the oven to 350 degrees F.
Spray a 10-inch springform pan with nonstick spray.
Sprinkle the ground pecans evenly over the pan bottom, patting them
into place. The crust layer will be very light and may not entirely
cover the bottom of the pan.
In a food processor, combine the ricotta, yogurt, Splenda, egg
substitute, flour, vanilla, and lemon zest. Process until partially
smoothed, about 1-1/2 minutes.
Cut the cream cheese into 9 or 10 chunks. One at a time, add the chunks
through the feed tube. Process after each addition. Process until
smooth - an additional 1-1/2 to 2 minutes.
Carefully spoon the mixture over the ground pecans.
Bake in the center of the preheated oven for 15 minutes.
Lower the oven temperature to 325 degrees F. and bake for an additional
50 to 60 minutes or until the cheesecake edges have begun to brown and
the center is puffed and seems set when the surface is lightly tapped.
Remove to a rack and cool for 20 minutes. Refrigerate at least 6 hours
or overnight until cooled. When cooled, cover with plastic wrap. If
desired, top with cut fruit.
Nutritional Information Per Serving (1/9 of cheesecake): Calories: 272,
Fat: 21 g, Saturated Fat: 9 g, Cholesterol: 45 mg, Sodium: 178 mg,
Carbohydrate: 11 g, Dietary Fiber: 1 g, Sugars: 7 g, Protein: 11 g
Diabetic Exchanges: 1 Medium-Fat Meat, 3 Fat, 1 Carbohydrate
Source: The
Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and the
American Diabetes Association
TOMATO AND MOZZARELLA SALAD
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 cups balsamic vinegar
- 2 large tomatoes
- 8 ounces low-fat mozzarella
- 1 small red onion, diced small
- 2 tablespoons extra virgin olive oil
- 10 leaves fresh basil, cut into thin strips
- Fresh black pepper
DIRECTIONS
Place the balsamic vinegar in a small pot over medium-high heat. Allow
the liquid to reduce by half, then set it aside to cool.
Slice the tomatoes into medium-thick slices and arrange them on a
plate. Slice the cheese in medium slices and the red onions overtop.
Pour the oil, then the balsamic vinegar, overtop the dish. Garnish the
plate with the basil and pepper and serve.
Nutritional Information Per Serving (1/4 of salad): Calories: 303, Fat:
16 g, Cholesterol: 27 mg, Sodium: 421 mg, Carbohydrate: 24 g, Protein:
18 g
Diabetic Exchanges: 1 Other Carbohydrate, 2 Lean Meat, 1 Vegetable, 2
Fat
Source: Cooking
with the Diabetic Chef by Chris Smith and the ADA
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AFTER
DINNER CAPPUCCINO DESSERT
~Shared by Ann S., Mims, FL
4 tsp instant coffee granules
2 cups boiling water
4 tbsp hazelnut or caramel syrup
1 tsp vanilla extract
2 scoops vanilla ice cream
Chocolate shavings to garnish
Combine coffee granules with boiling water and add syrup and vanilla.
Divide between two mugs. Top each mug with a scoop of ice cream,
garnish with chocolate shavings, and serve immediately.
Serves 2
Source: CDKitchen
PAN-BROILED SHRIMP
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 1 teaspoon margarine
- 1/3 medium sweet onion, sliced
- 1/3 pound shrimp, peeled and deveined
- Lemon juice, salt, and pepper to taste
DIRECTIONS
Heat margarine in medium saucepan. Saute onion until translucent. Add
shrimp. Saute until pink, about 3-5 minutes. Add lemon juice, salt and
pepper.
Nutritional Information Per Serving (1/2 of recipe): Calories: 89, Fat:
3 g, Cholesterol: 116 mg, Sodium: 156 mg, Carbohydrate: 3 g, Dietary
Fiber: 1 g, Sugars: 2 g, Protein: 13 g
Diabetic Exchanges: 2 Very Lean Meat, 1/2 Fat
Source: Magic
Menus for People with Diabetes by American Diabetes
Association
CHICKEN CURRY
~Shared by Maggie, TX
1/2 cup uncooked white rice
1 small onion
2 boneless skinless chicken breast halves
1 Tbs. butter or margarine
1 clove garlic, minced
1 tsp. curry powder
1/4 tsp. ground ginger
3 Tbs. raisins
1 cup coarsely chopped apple, divided
1 tsp. chicken bouillon granules
1/4 cup plain nonfat yogurt
2 tsp. flour
Green onion slices, optional
1. Cook rice according to package directions.
2. While rice is cooking, cut onion into thin slices. Cut chicken into
3/4-inch cubes
3. Heat butter, garlic, curry powder and ginger in medium skillet over
medium heat. Add chicken; cook and stir 2 minutes. Add onion, raisins
and 3/4 cup chopped apple; cook and stir 3 minutes. Stir in chicken
bouillon and 1/4 cup water. Reduce heat to low; cover and cook 2
minutes.
4. Combine yogurt and flour in small bowl. Stir several tablespoons
liquid from skillet into yogurt mixture. Stir yogurt mixture back into
skillet. Cook and stir just until mixture starts to boil.
5. Serve chicken curry over rice; garnish with remaining 1/4 cup
chopped apple. Sprinkle with green onion slices, if desired.
Makes 2 servings.
Source: Favorite
Brand Name 100 Best Chicken Recipes
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FETA
PEPPER DIP
Adapted from Cuisine at Home and featured on my fave recipe blog.
8 ounce feta cheese, crumbled
8 ounce cream cheese, room temperature
1/2 cup mayonnaise
1/2 cup pepperoncini, sliced
1/4 cup green onion, sliced
1/2 teaspoon lemon zest
Black pepper to taste
Extra-virgin olive oil
Barbecue chips
Blend feta cheese, mayonnaise, and cream cheese in a food processor
until smooth, scraping down sides of bowl periodically.
Fold in sliced, green onions, lemon zest and black pepper.
Transfer to a serving dish and chill dip for at least one hour before
serving.
Drizzle dip with extra-virgin olive oil. Make sure to serve
with a sturdy, barbecue chip.
Source: Noble
Pig
CHICKEN WITH HOISIN SAUCE AND CASHEWS
One whole chicken breast, boneless
5 TBS peanut oil (divided)
1 small can sliced water chestnuts
Pinch salt
1/2 green Bell pepper, diced
3 TBS Hoisin sauce
4 Chinese dried black mushrooms
1/4 cup cashews
Marinade:
1/4 cup light soy sauce
1/4 cup Sherry wine
1 TBS cornstarch
Cut up chicken into 1-inch pieces and marinate for about 1 hour. Soak
black mushrooms in boiling water for about five minutes to soften;
slice when soft. Heat 2 TBS oil in wok or large frying pan at
medium-high heat. Add peppers, chestnuts and mushrooms. Stir fry for
2-3 minutes; add salt, stir, and remove from wok. Add 3 TBS oil to wok
and heat. Add chicken and stiry fry until chicken is cooked through --
about 4 minutes. Return vegetables to wok, add Hoisin sauce, and stir
until everything is coated. Add cashews, stir, and serve over white or
brown rice.
Serves 4.
CROCKPOT NO-PEEK CUBE STEAK CASSEROLE
4 cube steaks or minute steaks
1 can cream of chicken soup
1/2 can of water
1 envelope Lipton onion soup mix
4 potatoes, halved, with or without peelings
Spray crockpot with cooking spray. In a bowl, mix soups and water
together. Put about 1/2 c. soup mixture on bottom of crockpot, add 2
steaks, put another 1/2 c. soup mixture on top of steaks, add other two
steaks and rest of soup mixture. Lay potatoes on top. Cook on low 8-10
hours or high 4-5 hours (or until potatoes are done). No need to brown
the steaks before putting them in the crockpot.
STRAWBERRIES 'N' CREAM BREAD
This comes from the Country Road Bed & Breakfast in Agra,
Oklahoma. It is a farmhouse located on 160 acres conveniently located
within easy driving distance of both Oklahoma City and Tulsa.
1/2 c. butter or margarine, softened
3/4 c. sugar
2 eggs
1/2 c. sour cream
1 tsp. vanilla extract
1 3/4 c. all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
3/4 c. chopped fresh strawberries
3/4 c. chopped walnuts, toasted, divided
In a mixing bowl, cream butter and sugar until fluffy. Beat in eggs,
one at a time. Add sour cream and vanilla; mix well. Combine the flour,
baking powder, baking soda, salt and cinnamon; stir into creamed
mixture just until moistened. Fold in strawberries and ½ cup nuts. Pour
into a greased 8 x 4 x 2-inch loaf pan. Sprinkle with remaining nuts.
Bake at 350 degrees for 65 to 70 minutes or until a toothpick inserted
near the center comes out clean. Cool for 10 minutes; remove from pan
to a wire rack to cool completely.
BEEF AND RED BEAN CHILI
Makes: 6 servings
Prep: 70 minutes
Cook: 10 to 12 hours
Ingredients
1 cup dry red beans or dry kidney beans
1 tablespoons olive oil
2 pounds boneless beef chuck, cut into 1-inch cubes
1 large onion, coarsely chopped
1 14-oz. can beef broth
1 or 2 chipotle chile peppers in adobo sauce, finely chopped,
plus 2 tsp. adobo sauce
2 teaspoon dried oregano, crushed
1 teaspoon ground cumin
1/2 teaspoon salt
1 14 1/2-oz. can diced tomatoes with mild chilies
1 15-oz. can tomato sauce
1/4 cup snipped fresh cilantro
1 medium red sweet pepper, chopped
Directions
1. Rinse the beans. Place the beans in a large saucepan or Dutch oven.
Add enough water to cover. Bring to boiling; reduce heat. Simmer,
uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1
hour.
2. In a large skillet heat the oil over medium-high heat. Cook half of
the beef and the onion over medium-high heat until mixture is lightly
browned. Transfer to a 3 1/2- or 4-quart crockery cooker. Repeat with
remaining beef. Add the broth, chipotle peppers and adobo sauce,
oregano, cumin, salt, undrained tomatoes, and tomato sauce to the
cooker; stir to combine. Drain and rinse the beans and stir into
cooker.
3. Cover and cook on low-heat setting for 10 to 12 hours or on
high-heat setting for 5 to 6 hours. Spoon into mugs or bowls. Top with
cilantro and sweet pepper.
Makes 6 servings.
Conventional Method: Prepare beans as above in Step 1 except use a 4-
to 5-quart Dutch oven. Drain and rinse beans; set aside. Brown the beef
and onion as in Step 2 except use the Dutch oven. Return all meat to
pan. Add the broth, chipotle peppers and adobo sauce, oregano, cumin,
salt, undrained tomatoes, tomato sauce, and beans. Stir to combine.
Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 to 2 hours or
until meat and beans are tender. Serve as directed above.
Nutrition Facts
Servings Per Recipe 6 servings Calories 516, Total Fat (g) 26,
Saturated Fat (g) 9, Monounsaturated Fat (g) 12, Polyunsaturated Fat
(g) 1, Cholesterol (mg) 98, Sodium (mg) 1162, Carbohydrate (g) 32,
Total Sugar (g) 5, Fiber (g) 8, Protein (g) 38
Source: Better Homes and Gardens Magazine
OREO TRUFFLES
1 package regular size Oreo cookies, crushed
1 (8 ounce) package cream cheese, softened
1 package white almond bark
1 package chocolate almond bark
Using a blender or hand held mixer, mix Oreos and cream cheese
together. Roll into walnut size balls. Chill for an hour. Melt
approximately 3/4 package of white almond bark. Stick a toothpick in an
Oreo ball and dip it in the melted white almond bark. Allow to harden
on wax paper. Takes about 15 min. While waiting, melt about 1/4 package
of chocolate almond bark. When Oreo balls are no longer sticky to the
touch, decorate with drizzles of chocolate and white almond bark. I
just use a Ziplok bag with a tiny hole cut in one corner to drizzle the
almond bark.
Makes about 2 dozen truffles.
EIGHT-LAYER CASSEROLE
Prep: 30 minutes
Bake: 55 minutes
Ingredients
3 cups dried medium noodles (6 ounces)
1 pound ground beef
2 8-ounce cans tomato sauce
1 teaspoon dried basil, crushed
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 8-ounce carton dairy sour cream
1 8-ounce package cream cheese, softened
1/2 cup milk
1/3 cup chopped onion (1 small)
1 10-ounce package frozen chopped spinach, cooked and well
drained
1 cup shredded cheddar cheese (4 ounces)
Directions
Grease a 2-quart casserole or a 2-quart square baking dish; set aside.
Cook noodles according to package directions; drain and set aside.
Meanwhile, in a large skillet cook beef until brown. Drain off fat.
Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into
skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5
minutes.
In a medium mixing bowl beat together the sour cream and cream cheese
with an electric mixer on medium speed until smooth. Stir in milk and
onion. In prepared casserole or baking dish, layer half of the noodles
(about 2 cups), half of the meat mixture (about 1 1/2 cups), half of
the cream cheese mixture (about 1 cup), and all of the spinach. Top
with the remaining meat mixture and noodles. Cover and chill remaining
cream cheese mixture until needed.
Cover casserole or baking dish with lightly greased foil. Bake in 350
degree F oven about 45 minutes or until heated through. Uncover; spread
with remaining cream cheese mixture. Sprinkle with the cheddar cheese.
Bake, uncovered, about 10 minutes more or until cheese is melted. Let
stand for 10 minutes before serving.
Makes 8 servings
Make-ahead directions: Prepare as directed through Step 3. Cover with
lightly greased foil and chill in the refrigerator for up to 24 hours.
Bake in a 350 degree F oven for 1 hour to 1 hour 10 minutes or until
heated through. Uncover; spread with remaining cream-cheese mixture.
Sprinkle with the cheddar cheese.?Bake, uncovered, about 10 minutes
more or until cheese is melted. Let stand for 10 minutes before baking.
Nutrition Facts
Calories 472, Total Fat (g) 30, Saturated Fat (g) 17, Cholesterol (mg)
127, Sodium (mg) 683, Carbohydrate (g) 25, Fiber (g) 3, Protein (g) 27
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens
CHICKEN SESAME
- 1 frying chicken, cut up
- 1/4 c. flour
- 3 tbsp. sesame seeds
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 c. salad oil
- 1 sm. onion, chopped
- 2 stalks celery, chopped
- 1/2 c. dry white wine
- 1 chicken bouillon cube, crumbled
- 1/2 tsp. tarragon
- 1/4 c. cornstarch
- 1/4 c. water
- 1 c. sour cream
Coat chicken with mixture of flour, sesame seeds, salt and pepper. In
large skillet or slow-cooking pot with browning unit, brown chic hen in
oil. Add onion, celery, wine, bouillon cubes, and tarragon. Cover and
cook on low 6 to 8 hours. Turn control to high. Remove chicken to warm
shallow dish. Dissolve cornstarch in water and stir into pot. Cook on
high 15 minutes. Turn heat off; stir in sour cream; Pour sauce over
chicken; serve hot.
Makes 5 servings.
Source: Crockery
Cookery by Mable Hoffman
MEXICAN GREEN CHILE FONDUE
8 ounces sharp Cheddar cheese, shredded
8 ounces Monterey Jack cheese, shredded
1 1/2 cups whole milk
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin seed
Dash of liquid hot pepper seasoning
One 4-ounce can diced green chiles, drained
2 tablespoons cornstarch
Dippers: Cooked medium shrimp, peeled and deveined; jicama sticks; red
and gold bell pepper strips; zucchini slices; and/or apple slices;
tortilla chips for serving
1. In a fondue pot over medium heat, heat the milk until bubbles form.
Toss the cheeses lightly with cornstarch until evenly coated. Gradually
add the cheeses to the pot, a handful at a time, stirring each time
until the cheeses are completely melted. Stir in the coriander, cumin,
chiles, and hot pepper seasoning, if using, and keep warm over low heat.
2. Serve with shrimp, vegetables, and apples for dipping. Pass a basket
of tortilla chips.
Source: Fondue
by Lou Seibert Pappas
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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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