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A
to Z
Recipes
February 24, 2010
Always
something to make you think,
laugh and cook.
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Good afternoon
and welcome to your Wednesday edition of A to Z Recipes
Newsletter. I'm late getting this to you for one reason: I
was sleepy. Sad but true. I worked all night and needed sleep. I
know... that's rarely stopped me from doing an issue on time. I think I
should chalk it off to my advancing age. Yeppers. That's my story and
I'm sticking to it.
The current Monthly Theme topic is "Favorite Chicken Recipes".
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.
I may have been under the weather the past few days but the recipes and
other goodies in this issue are no indication! We've got some terrific
recipes, a few that are unusual, and some that offer a new twist on an
old favorite. I appreciate all who've helped. I sure hope you will
become a regular here!
We'll see you here again on Sunday, 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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Fact
of
Life:
After Monday and Tuesday...
even the calendar says
W T F.
~Shared by Patricia, Charlevoix, MI
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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Things
To Ponder
~Shared by Shirley, WA
The best way to get even is to forget.
Feed your faith and your doubts will starve to death..
God wants spiritual fruit, not religious nuts..
Some folks wear their halos much too tight...
Unless you can create the WHOLE universe in 5 days, Then perhaps giving
"advice" to God, isn't such a good idea!
Sorrow looks back, worry looks around, and faith looks up...
Standing in the middle of the road is dangerous. You will get knocked
down by the traffic from both ways.
Words are windows to the heart.
It isn't difficult to make a mountain out of a molehill just add a
little dirt.
A successful marriage isn't finding the right
person - it's being the right person.
The mighty oak tree was once a little nut that held its ground.
To forgive is to set the prisoner free, and then discover the prisoner
was you.
You have to wonder about humans, they think God is dead and Elvis is
alive!
You'll notice that a turtle only makes progress when it sticks out its
neck...
If the grass is greener on the other side of the fence, you can bet the
water bill is higher.
Keep smiling! And...if you see someone's missing one.... give them one
of yours!
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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Test
Kitchen Tip
To make egg salad especially light and fluffy, grate hard-boiled eggs
through the wider slots of a cheese grater. This keeps the eggs from
getting mashed together. You can also use this trick when preparing egg
yolks for deviled eggs.
Source: Cuisine
Recipes
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: "Favorite
Chicken Recipes"
Chicken
is a go-to staple in most
households. It offers protein without a lot of fat, and is so
versatile. Chicken is a simple starter for many wonderful recipes.
Whether you prefer it baked, fried, stewed, braised, or grilled, its a
keeper. And using breasts, thighs, the whole bird, or even the livers
and gizards, everyone has a favorite chicken recipe or two.
Please don't forget favorite chicken recipes 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.
Please join in the
fun and send in your "Favorite
Chicken 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 "Favorite
Chicken Recipes".
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: "Favorite
Chicken Recipes".
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 "Favorite
Chicken Recipes" has a deadline of
February 28,
2010,
and will be posted on March 7, 2010.
Please
use this email
link to submit a recipe for theme
recipes: "Favorite
Chicken Recipes"
As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Martha Stewart's Tips For Rednecks
~Shared by Luanne, FL
General:
1. Never take a beer to a job interview.
2. Always identify people in your yard before shooting at them.
3. It's considered tacky to take a cooler to church.
4. If you have to vacuum the bed, it is time to change the sheets.
5. Even if you're certain that you are included in the will, it is
still considered rude to drive the U-Haul to the funeral home.
Dining Out:
1. When decanting wine from the box, make sure that you tilt the paper
cup and pour slowly so as not to "bruise" the fruit of the wine.
2. If drinking directly from the bottle, always hold it with your
hands.
Entertaining in your Home:
1. A centerpiece for the table should never be anything prepared by a
taxidermist.
2. Do not allow the dog to eat at the table, no matter how good his
manners are.
Personal Hygeine:
1. While ears need to be cleaned regularly, this is a job that should
be done in private, using one's OWN truck keys.
2. Even if you live alone, deodorant is not a waste of good money.
3. Use of proper toiletries can only delay bathing for a few days.
4. Dirt and grease under the fingernails is a social no-no, as they
tend to detract from a woman's jewelry and alter the taste of finger
foods.
Brand new edition of... 'You know you're a
redneck when......
~Shared by Jim D., WA State
1. You take your dog for a walk and you both use the same
tree.
2. You can entertain yourself for more than 15 minutes with a fly
swatter.
3. Your boat has not left the driveway in 15 years.
4. You burn your yard rather than mow it.
6. The Salvation Army declines your furniture.
7. You offer to give someone the shirt off your back and they don't
want it.
8. You have the local taxidermist on speed dial.
9. You come back from the dump with more than you took.
10. You keep a can of Raid on the kitchen table.
11. Your wife can climb a tree faster than your cat.
12. Your grandmother has 'ammo' on her Christmas list.
13. You keep flea and tick soap in the shower.
14. You've been involved in a custody fight over a hunting
dog.
15. You go to the stock car races and don't need a program.
16. You know how many bales of hay your car will hold.
17. You have a rag for a gas cap.
18. Your house doesn't have curtains, but your truck does.
19. You wonder how service stations keep their rest-rooms so
clean.
20.. You can spit without opening your
mouth.
21. You consider your license plate personalized because your father
made it.
22. Your lifetime goal is to own a fireworks stand.
23. You have a complete set of salad bowls and they all say 'Cool Whip'
on the side.
24.. The biggest city you've ever been to is Wal-Mart.
25. Your working TV sits on top of your non-working TV.
26. You've used your ironing board as a buffet table.
27. A tornado hits your neighborhood and does $100,000 worth of
improvements.
28. You've used a toilet brush to scratch your back.
29. You missed your 5th grade graduation because you were on jury
duty.
30. You think fast food is hitting a deer at 65.
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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Recipe:
Yum Yum Chocolate Cake
Originally shared by: Linda H.,
Rosharon, TX
Reviewer: Luanne, FL
Date posted: February 14,
2010
Was I surprised when I made this. I
thought the
ingredients sounded weird, so I wanted to taste it. I don't think you
will be sorry for baking this cake. It is in the 2/14 issue. Thank you
Linda !!!
~Luanne, FL
YUM YUM CHOCOLATE CAKE
~Shared by Linda H., Rosharon, TX
PER SERVING (1 slice, 1/12th of cake): 181 calories, 3.5g fat, 357mg
sodium, 37g carbs, 2g fiber, 20g sugars, 2g protein -- POINTS value 4*
One 18.25-oz. box devil's food cake mix
One 15-oz. can pure pumpkin
Preheat oven to 400 degrees.
Mix the two ingredients together in a bowl. Don't add anything else
that may be mentioned on the box, such as eggs, oil, or water. The
mixture will be very thick, so you might be tempted to add in other
things to make the batter smoother. Do NOT do this! Just keep on
stirring until completely mixed.
Transfer batter to a 9-inch cake pan sprayed with nonstick spray, and
smooth out the top with a spatula or the back of a spoon. Place pan in
the oven, and bake for 25 minutes, or until a toothpick inserted into
the center of the cake comes out clean.
Allow to cool, and then cut into 12 slices. Enjoy!
Source: HungryGirl.com
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:
LEMON POPPY SEED SHORTBREAD
~Shared by Barb C., Chula Vista, CA
Ingredients
3/4 cup butter, softened
1/2 cup confectioners' sugar
1 tablespoon poppy seeds
1 tablespoon lemon juice
1 1/2 cups all-purpose flour
2 teaspoons sugar
Directions
1. In a mixing bowl, cream butter and confectioners' sugar. Stir in
poppy seeds and lemon juice. Gradually add flour; mix well. Divide
dough into four portions. On a lightly floured surface, roll out each
portion into a 4-in. circle. Transfer to ungreased baking sheets. Cut
each circle into six wedges. Prick dough with a fork. Sprinkle with
sugar.
2. Bake at 325 degrees F for 20-25 minutes or until golden. Cool for 4
minutes before removing to wire racks. Break into wedges when cool.
Source: LilBitsofThisnThat-PSP@yahoogroups.com
KEY LIME MERINGUE CAKE
~Shared by Treva, NC
A cake with a meringue? Though not unheard of, this one is definitely a
flight of fancy, a cakey version of Key lime pie.
Servings: 12 servings
Prep: 1 hr
Total: 1 hr 30 mins
1/2 cup all-purpose flour
1/3 cup whole-wheat pastry flour
1/4 teaspoon salt
4 large eggs, at room temperature (see Cake-Baking Tips)
2/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon freshly grated lime zest, preferably Key lime (see
Ingredient notes)
3 tablespoons almond oil, or canola oil
1 (14-ounce) can nonfat sweetened condensed milk, (not evaporated milk)
1/3 cup lime juice, preferably Key lime
1 teaspoon freshly grated lime zest, preferably Key lime
2 large egg whites, at room temperature, or equivalent dried egg
whites, reconstituted according to package directions (see Ingredient
notes)
1/4 cup sugar
1. To prepare cake: Preheat oven to 350 degrees F. Coat two 9-inch
round cake pans with cooking spray with flour (see Tip); alternatively,
coat the pans with regular cooking spray, line them with parchment
paper and spray the paper.
2. Whisk all-purpose flour, whole-wheat flour and salt in a medium bowl.
3. Beat 4 eggs and 2/3 cup sugar in a large bowl with an electric mixer
on medium-high speed until pale yellow and doubled in volume, 5 to 10
minutes. Beat in vanilla and 1 teaspoon lime zest.
4. With a rubber spatula, gently fold almond (or canola) oil into the
egg mixture, using long, even strokes, until just incorporated. Add the
flour mixture; gently stir until just incorporated. Divide the batter
between the pans; spread to the edges and gently rap the pans against
the counter once or twice to settle the batter.
5. Bake, rotating the pans halfway through, until lightly browned and a
toothpick inserted into the center comes out clean, 20 to 22 minutes.
Cool on a wire rack for 10 minutes, then invert the layers onto the
rack, remove the pans and parchment paper, if using, and let cool
completely, about 45 minutes.
6. To prepare lime filling: Whisk condensed milk, lime juice and 1
teaspoon lime zest in a medium bowl until combined. Refrigerate until
thickened, at least 30 minutes or overnight.
7. To prepare meringue: Beat egg whites in a medium bowl with an
electric mixer at high speed until soft peaks form. Beat in 1/4 cup
sugar in a slow, steady stream. Continue beating until stiff peaks form.
8. Position oven rack about 6 inches from the heat source; preheat
broiler. Transfer one layer, bottom-side down, to a large baking sheet.
Spread the meringue on top of the cake, creating decorative peaks and
valleys in the meringue with a rubber spatula. Broil until lightly
browned, watching carefully to prevent burning, 30 seconds to 1 minute.
9. To assemble cake: Place the plain layer, top-side down, on a serving
plate; spread the lime filling on top. Cover with the meringue-topped
layer.
Tips:
Cake-Baking Tips: When using cake pans, they must be greased and
floured to create a thin layer of protection against the oven's heat.
For greater convenience, use a cooking spray that has flour in the mix,
such as Pam for Baking, Baker's Joy or Crisco No-Stick Flour Spray.
Whole-wheat pastry flour has less gluten-forming potential than regular
whole-wheat flour, making it a better choice for tender baked goods. To
properly measure flour when baking, use a spoon to lightly scoop flour
from its container into a measuring cup. Once in the measuring cup, use
a knife or other straight edge to level the flour with the top of the
cup. If the measuring cup is dipped directly into the container - a
common mistake - the flour will be packed into the cup and result in
extra flour being added to the recipe, yielding tough, dense baked
goods. Room-temperature butter for a batter is one of the biggest
culinary missteps. In fact, butter must be below 68 degrees F to trap
air molecules and build structure. Otherwise, the fat will be liquefied
and the cake will be flat. To get "cool" butter: Cut refrigerated
butter into chunks and let them sit in a bowl for 5 minutes before
beating. Eggs must be at room temperature for the proteins to unwind
enough to support the cake's crumb. Either set the eggs out on the
counter for 15 minutes or submerge them in their shells in a bowl of
lukewarm (not hot) water for 5 minutes. Although you cannot overbeat
the eggs, sugar and butter, you can overbeat the flour. If you do,
you'll develop the gluten and create a quick bread rather than a layer
cake. Beat the flour just until there are no white grains of
undissolved flour visible but not until the batter is smooth.
Ingredient notes: Key limes are more fragrant, acidic and juicy than
the common Persian lime found in U.S. markets. Look for the small,
round limes with yellow-green skin in the specialty-produce section of
supermarkets or Latin food markets. Dried egg whites are pasteurized--a
wise choice when making an uncooked meringue. They are also convenient
when you have no use for leftover yolks. You'll find them in the baking
or natural-foods section of most supermarkets.
MAKE AHEAD TIP: Wrap the cake layers in plastic wrap and store at room
temperature for up to 1 day. Cover and refrigerate the lime filling for
up to 1 day. Prepare meringue and assemble the cake just before serving.
Nutrition Facts
Calories 244, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 3
g, Cholesterol 75 mg, Sodium 116 mg, Carbohydrate 43 g, Fiber 1 g,
Protein 6 g, Potassium 359 mg. Exchanges: Other Carbohydrate 3,Fat 1.
Source: EatingWell
HOMESTYLE SLOPPY JOES
~Shared by Jim D., WA
This classic sloppy Joe recipe uses ground beef and tomato sauce. The
simple combination of ingredients you already have in your pantry will
make this a quick weeknight meal for the whole family.
Ingredients
2 pounds ground beef
1 onion, chopped
1 green bell pepper, chopped
2 15-oz cans tomato sauce or more
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
8 hamburger buns, split
Instructions
1. In a large skillet, cook ground beef, onion, and bell pepper over
medium-high heat until beef is brown and vegetables are tender,
stirring occasionally; drain.
2. Stir in tomato sauce, brown sugar, garlic powder, salt, and black
pepper. Bring to a boil. Reduce heat to low and simmer 8 to 10 minutes,
stirring occasionally.
3. Spoon onto buns and serve.
SKILLET CORNBREAD WITH GREEN CHILES AND
CINNAMON
~Shared by Ann S., Mims, FL
This cornbread is moist and tender. You can top it with ground cinnamon
before you bake it or leave the top plain (though the flavor combo of
green chiles and cinnamon is fab).
Dry ingredients:
1 cup gluten-free stone ground cornmeal
3/4 cup sorghum flour or rice flour
1/2 cup tapioca starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon chili powder or cinnamon- or both
1/2 cup organic light brown sugar
Wet Ingredients:
Ener-G Egg Replacer for 2 eggs, made with warm water- or 2 organic
happy eggs
1/2 cup plus two tablespoons light olive oil, or grapeseed oil
1 cup water or watered down plain rice milk or almond milk with 1/2
teaspoon apple cider vinegar added
2 extra tablespoons water, if needed- the batter should be like cake
batter, and not too thick
Add-ins:
1/2 cup chopped roasted green chiles, drained
A sprinkle of chili powder and cinnamon, for topping, if desired
Preheat your oven to 375 degrees F. Lightly oil a 10-inch iron skillet.
Combine the dry ingredients (cornmeal through brown sugar) in a bowl
and whisk. In a large mixing bowl, combine the Egg Replacer with the
oil and water and beat for one minute. Add in the dry ingredients and
beat by hand just until a smooth batter is formed, about one minute.
Add in the chopped roasted green chiles. (If your batter seems a little
dry, add a tablespoon more liquid at a time until you achieve a smooth
consistency.) Heat the prepared skillet over medium-high heat. Pour the
batter into the heated skillet and sprinkle a little chili powder
and/or cinnamon over the top or the batter if you like. Bake the
cornbread in the center of a pre-heated oven for 25 to 35 minutes
(depending upon your altitude), until firm to the touch in the center,
and slightly golden around the edges. A wooden pick inserted into the
center should emerge dry. Place the skillet on a wire rack and allow
the cornbread to rest 15 minutes before cutting. This helps keep the
slices from crumbling apart. Serve warm. Grill leftover slices in a
little olive oil for a savory winter treat.
Yields 8 to 10 slices.
Karina's Notes:
1. We love leftover wedges grilled in a little olive oil. If you like
your cornbread really spicy try using chopped jalapenos instead of the
roasted green chiles.
2. I started out making this cornbread with rice milk, but now I use
spring water for the liquid. It seems to rise better, and develops a
lighter texture.
3. Pamela's Ultimate Baking Mix (or your favorite GF flour mix) would
work in place of the rice flour/sorghum and tapioca combo.
4. Make this a sweet vanilla cornbread: Omit chiles and hot spices; use
vanilla hemp milk without the vinegar added, and add 2 teaspoons
bourbon vanilla extract and 1 teaspoon cinnamon.
Source: glutenfreegoddess.blogspot.com
BROCCOLI-HAM CHEESE PIE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
6 Servings
Prep: 25 min.
Bake: 70 min. + standing
Ingredients
12 sheets phyllo dough (14 inches x 9 inches)
Refrigerated butter-flavored spray
1 package (16 ounces) frozen broccoli cuts, thawed and patted dry
1 cup cubed fully cooked lean ham
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 small onion, chopped
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup egg substitute
1 cup fat-free evaporated milk
2 tablespoons grated Parmesan cheese
Directions
Spritz one sheet of phyllo dough with butter-flavored spray. Place in a
9-in. pie plate coated with cooking spray; allow one end of dough to
overhang edge of plate by 3-4 in. (Until ready to use, keep phyllo
dough covered with plastic wrap and a damp towel to prevent drying
out.) Repeat with remaining phyllo, overlapping the sheets (staggering
the points around the plate) and spritzing with butter-flavored spray
between each layer.
In a large bowl, combine the broccoli, ham, cheese, onion, parsley,
garlic, thyme, salt and pepper; spoon into crust. Combine egg
substitute and milk; pour over broccoli mixture. Fold edges of dough
over filling toward center of pie plate. Spritz edges with
butter-flavored spray.
Cover edge of crust with foil. Bake at 375° for 40 minutes. Remove
foil. Sprinkle with Parmesan cheese. Bake 30-35 minutes longer or until
a knife inserted near the center comes out clean. Let stand for 10
minutes before cutting.
Nutritional Analysis: 1 piece equals 232 calories, 6 g fat (3 g
saturated fat), 25 mg cholesterol, 882 mg sodium, 24 g carbohydrate, 3
g fiber, 21 g protein.
Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1 fat.
Source: Light & Tasty
FASSOLAKIA LADERA
~Shared by Linda H., Rosharon, TX
A fassolaki is a bean; the plural is fassolakia. Fassolaki is actually
a compound noun: fassoli means bean, and the standard -aki ending means
little one. So a fassolaki is more precisely a short bean. As for
ladera, it means oily, and comes from ladi, which means oil.
For 8 people
Wash
2 lb of green beans. Cut off strings on long side. Cut the
tips of all the beans, and set the beans aside; you can discard the
tips.
Saute till brown in a large pot
1 tbsp of olive oil
2 onions, very finely chopped.
Add
40 oz peeled, undrained, diced tomatoes
2 Knorr ox/beef broth cubes.
Wait until the cubes melt, stirring, and the mixture boils. Then, add
the beans. If necessary, add water to almost cover the beans; but don't
overdo it: the beans will soften while cooking and there should be just
enough tomato sauce already to cover the softened beans.
Wait until the mixture boils again, stirring.
Add
1 cup olive oil,
1 tsp tomato paste, and
1/4 tsp sugar
Let simmer, stirring regularly.
In about 30 minutes simmering and stirring, the beans will be soft, at
which point they will be fully immersed inside the sauce. At that
point, turn off the heat, and let the pot cool on the stove for at
least one hour. Serve the beans warm (but not hot) with 1 lb of Greek
feta cheese.
Specifically, cut the feta into small cubes, serving one cube per
person along with the beans. It's best to crumble the feta and mix with
the beans before eating. You can also serve the beans over either orzo
pasta, or steamed rice.
Source: www.lerios.org
ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS
~Shared by Jim H., Calgary, Alberta, Canada
Cooking the meatballs in simmering pasta sauce will not only add so
much extra flavor to the sauce the meatballs will be melt-in-your-mouth
tender, you may of course oven-bake the meatballs for about 25 minutes,
- don't be afraid to add in more Parmesan cheese and a little more
milk, there is no need to measure exactly, this recipe is pretty much
foolproof, leftover cooked meatballs make a wonderful pizza topping
just slice thinly and freeze until ready to use - these also make
wonderful juicy burgers shaped into patties. ~by KITTENCAL
50 min; 20 min prep
1 1/2 lbs ground beef (a mixture of 1 pound ground beef and 1/2 pound
ground pork will work well also)
1 large egg, slightly beaten
1/2 cup grated parmesan cheese
1/3 cup breadcrumbs (or use enough to hold the meat together)
1-2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or
to taste)
1-2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)
1 teaspoon fresh ground black pepper
1/3 cup milk (can use up to 1/2 cup milk)
1/2 teaspoon dried oregano (optional, or to taste)
1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)
Mix all ingredients together in a large bowl.
Shape into small meatballs (at this point you can place on a
jelly-roll/baking sheet and freeze to use later, or cover with plastic
wrap refrigerate up to 24 hours before using).
Drop the meatballs into simmering pasta sauce, do not stir for at least
20 minutes or you will risk breaking the meatballs.
Continue cooking in the simmering sauce for another 20 minutes
(depending on how fast your sauce is simmering 40 minutes total should
fully cook the meatballs).
After the 40 minutes cooking time continue cooking your sauce with the
meatballs in for as long as desired.
**Note** you may also bake the meatballs at 350 degrees F for 25
minutes or until cooked through.
Source: Recipezaar
PEANUT BUTTER COOKIE CANDY BARS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
Cookie Base:
1 (1 pound 1.5 ounce) pouch Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
Filling:
1/3 cup light corn syrup
3 tablespoons butter or margarine, softened
3 tablespoons peanut butter
4 1/2 teaspoons water
1 1/4 teaspoons vanilla
Dash salt
3 1/2 cups powdered sugar
Caramel Layer:
1 (14 ounce) package caramels, unwrapped
2 tablespoons water
1 1/2 cups unsalted dry-roasted peanuts
Topping:
2 cups milk chocolate chips
Heat oven to 350 degrees F. Spray bottom only of 13x9-inch pan with
cooking spray. In large bowl, stir cookie base ingredients until soft
dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or
until light golden brown. Cool completely, about 30 minutes.
In large bowl, beat all filling ingredients except powdered sugar with
electric mixer on medium speed until creamy and smooth. Gradually beat
in powdered sugar until well blended (filling will be thick). Press
filling over cookie base. Refrigerate while preparing caramel layer.
In 2-quart saucepan, heat caramels and 2 tablespoons water over low
heat, stirring constantly, until caramels are melted. Stir in peanuts.
Spread evenly over filling. Refrigerate about 15 minutes or until
caramel layer is firm.
In small microwavable bowl, microwave chocolate chips uncovered on High
1 to 2 minutes, stirring once, until melted. Spread evenly over caramel
layer. Refrigerate about 1 hour or until chocolate is set. For bars,
cut into 9 rows by 4 rows. Store covered at room temperature.
Source: Betty Crocker
CHICKEN AND DUMPLINGS
~Shared by Johnny, LA
3 pounds chicken breasts, skinless and boneless
1 large Vidalia onion, chopped
2 carrots, chopped
3 stalks celery, chopped
4 cloves garlic, finely chopped
2 dried bay leaves
1 t. dried coriander
1T. fresh chopped thyme
4 sprigs fresh parsley, plus more for garnish
2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
Dash cayenne pepper
1 cup all-purpose flour
2 teaspoons baking powder
1/2 cup milk
Place chicken in a Dutch oven with onion, carrots, celery, garlic, bay
leaves, thyme, parsley, 1 1/2 teaspoons salt, black pepper, coriander
and cayenne pepper. Add enough cold water to cover. Bring just to a
boil over medium-high heat. Reduce the heat to low, cover, and simmer
until tender, about 1 hour.
Remove chicken, and let rest until cool enough to handle. Cut the
chicken, leaving the meat in large chunks; set aside.
Remove bay leaves from the broth, and discard. Skim as much fat as
possible from the surface of the broth. Heat broth to a slow steady
boil. In a medium bowl, combine flour, baking powder, and remaining 1/2
teaspoon salt. Stir in milk, and beat until stiff. Drop batter 1
tablespoon at a time into the boiling broth. Cover, and cook for 10
minutes.
Add reserved chicken, and cook until heated through, about 5 minutes.
The dumplings should be puffed and the meat warmed through. Garnish
with parsley, and serve immediately.
Serves 8
POTATO MEATLOAF
~Shared by Larry Holmes, Toronto, Ontario
2 pounds ground chuck
2 medium unpeeled Idaho potatoes, shredded (1 1/2 cups)
1 can (8 ounces) tomato sauce
1 cup chopped fresh parsley
3/4 cup chopped onion
2 medium carrots, shredded (1./2 sup)
2 eggs, slightly beaten
1 tablespoon prepared mustard
2 small cloves garlic, minced
3/4 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 350 degrees F. In large bowl, combine all
ingredients in order given; mix well. Press mixture
into a 9 x 5 x 3-inch loaf pan. Bake meatloaf 1 hour 10
minutes until firm. Let stand 10 minutes. To serve,
remove loaf to a heated serving plate.
Serves 8 to 10 persons.
RASPBERRY AND RICOTTA TART
~Shared by Shirley, WA
Ingredients
1 cup (150g) plain flour
2 tablespoons caster sugar, 1/4 cup (55g) extra
finely grated rind of 1 lemon
100g butter, cubed
1-2 tablespoons iced water
1 1/2 cups (300g) fresh ricotta
1/3 cup (80ml) cream
2 eggs
1 teaspoon vanilla essence
2 x 125g punnets raspberries
Method
1. Place flour, 2 tablespoons of sugar, lemon rind and butter in a food
processor. Pulse until mixture resembles breadcrumbs. With motor
running, gradually add enough water until mixture forms a ball. Turn
onto a lightly floured surface and bring dough together. Wrap in
plastic wrap and chill for 30 minutes.
2. Preheat oven to 180°C or 160°C fan. Lightly grease a 23cm pie plate.
3. Place dough onto a lightly floured surface and roll out to 3mm
thickness. Ease into prepared pie plate and trim edges. Chill for 20
minutes. Line tart shell with baking paper and fill with rice or dry
beans. Blind bake for 15 minutes. Remove paper and rice and bake for
another 10 minutes.
4. Meanwhile, using an electric mixer, beat ricotta, cream, extra
sugar, egg and vanilla together until smooth. Pour into tart shell and
bake for 30 minutes, until just set. Refrigerate until cold.
5. Arrange raspberries over tart just before serving.
Extra raspberry recipes
1. For raspberries with kirsch, place 2 punnets raspberries and 1
punnet blueberries in a bowl. Add 1/3 cup icing sugar and 1/3 cup
kirsch and toss to coat. Set aside to marinate for 2 hours. Serve
topped with thick cream or ice-cream.
2. For a delicious topping for a pavlova or filling for a swiss roll,
stir 250g mascarpone until smooth. Add 1-2 punnets of raspberries and 2
tablespoons icing sugar and mix well. Spread over pavlova or use to
fill a swiss roll.
Tip: This tart also works wonders with strawberries, mixed berries or
mango.
Serves 8
CHOCOLATE-TOFFEE COOKIES
~Shared by Treva, NC
This delectable drop cookie recipe takes advantage of the classic
combination of crunchy toffee bits and smooth chocolate.
Servings: 48 cookies
Prep: 10 mins
Total: 22 mins
2 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspono salt
1 cup (2 sticks) unsalted butter, softened
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 egg
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 bag (8 ounces) chopped milk chocolate toffee pieces (such as
Hershey's Heath Bar baking pieces)
1. Heat oven to 375 degrees F. Coat baking sheets with nonstick cooking
spray; set aside.
2. Stir together flour, baking soda and salt in a medium-size bowl; set
aside.
3. In a large bowl, beat together butter and both sugars until light
and fluffy, about 3 minutes. Beat in egg and vanilla.
4. On low speed, gradually add in flour mixture. Beat for 2 minutes or
until blended. Stir in chocolate chips and toffee pieces.
5. Drop batter by tablespoonfuls onto prepared baking sheets and bake
at 375 degrees F for 12 minutes or until golden. Cool baking sheets on
wire racks for 5 minutes. Transfer cookies to wire rack to cool
completely.
Nutrition Facts
Calories 125, Total Fat 6 g, Saturated Fat 4 g, Cholesterol 16 mg,
Sodium 55 mg, Carbohydrate 16 g, Fiber 0 g, Protein 1 g.
Source: Family Circle
GREEN CHILI DIP
~Shared by Jim D., WA
This is very tasty and everyone seems to love it.
2 4.5 oz cans Old El Paso chopped green chilies
1 Egg (or 1/4 C Egg Beaters)
2 tbsp Milk
16 oz Bar of Sharp Cracker Barrel Cheddar (or your favorite brand)
Line 9 inch pie plate with chopped chilies. Beat egg and milk together;
pour over chilies. Slice cheese and place over chilies, covering
completely. Bake at 350° for 20 to 25 minutes or until hot and bubbly.
Serve with crackers.
Sit back and enjoy all the rave reviews! Enjoy!
BEEF & BUTTERNUT SQUASH WITH CHILI
~Shared by Ann S., Mims, FL
Stir-fried beef and sweet, orange-fleshed squash flavored with warm
spices, oyster sauce and fresh herbs makes a robust main course when
served with rice or egg noodles. The addition of chili and fresh root
ginger gives the dish a wonderful vigorous bite.
Serves 4
Ingredients:
30 ml/2 tablespoons sunflower oil
2 onions, cut into thick slices
500 g/1 1/4 lb butternut squash, peeled, seeded and cut into thin strips
675 g/1 1/2 lb fillet steak (beef tenderloin)
60 ml/4 tablespoons soy sauce
90 g/3 1/2 oz/1/2 cup golden caster (superfine) sugar
1 fresh bird's eye chili, seeded and chopped
15 ml/1 tablespoon finely sheredded fresh root ginger
30 ml/2 tablespoons Thai fish sauce
5 ml/1 teaspoon ground star anise
5 ml/1 teaspoon five-spice powder
15 ml/1 tablespoon oyster sauce
4 scallions (spring onions), shredded
A small handful of sweet basil leaves
A small handful of mint leaves
Method:
Heat a wok over a medium-high heat and add the oil, trickling it down
just below the rim so that it coats the surface. When hot, stir in the
onions and squash. Stir-fry for 2-3 minutes, then reduce the heat,
cover and cook gently for 5-6 minutes, or until the vegetables are just
tender.
Place the beef between 2 sheets of clear film (plastic wrap) and beat,
with a mallet or rolling pin, until thin. Using a sharp knife, cut into
thin strips. In a separate wok, mix the soy sauce, sugar, chili,
ginger, fish sauce, star anise, five-spice powder and oyster sauce.
Stir-fry for 3-4 minutes.
Add the beef to the soy sauce mixture in the wok and cook over a high
heat for 3-4 minutes. Remove from the heat. Add the onion and squash
slices to the beef and toss well with the scallions and herbs. Serve
immediately.
Source: AsianOnlineRecipes.com
WHITE CHOCOLATE CRANBERRY COOKIES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
24 Servings
Prep: 20 min.
Bake: 10 min./batch
Ingredients
1/3 cup butter, softened
1/2 cup packed brown sugar
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup dried cranberries
1/2 cup vanilla or white chips
Directions
In a large bowl, beat butter and sugars until crumbly, about 2 minutes.
Beat in egg and vanilla. Combine the flour, salt and baking soda;
gradually add to butter mixture and mix well. Stir in cranberries and
chips.
Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated
with cooking spray. Bake at 375° for 8-10 minutes or until lightly
browned. Cool for 1 minute before removing to wire racks.
Yield: 2 dozen.
Nutrition Facts: 1 cookie equals 113 calories, 4 g fat (2 g saturated
fat), 16 mg cholesterol, 109 mg sodium, 18 g carbohydrate, trace fiber,
1 g protein.
Diabetic Exchanges: 1 starch, 1/2 fat.
Source: Taste of Home 2009
SESAME-SOY PASTA AND VEGETABLES
~Shared by Linda H., Rosharon, TX
8 oz. Medium or Wide Egg Noodles, uncooked
2 cans (13 1/4-oz. each) low-sodium chicken broth
2 cups small broccoli florets
1 cup sliced fresh mushrooms
2 medium carrots, thinly sliced diagonally
2 tbsp. low-sodium soy sauce
1 tbsp. cornstarch
1 tbsp. sesame oil
2 tsp. sugar
1/4 tsp. hot red pepper flakes
In a large pot, heat chicken broth; add noodles and bring to a boil.
Cover and simmer 10 minutes.
Add vegetables, cover and simmer 2 minutes.
In a separate bowl, combine soy sauce, cornstarch, sesame oil, sugar
and red pepper flakes; slowly stir into pot. Stir until well combined
and thickened. Serve immediately.
Servings: 4
SLOW COOKED BBQ RIBS
~Shared by Jim H., Calgary, Alberta, Canada
This is the most perfect recipe for ribs. You can't get them in a
restaurant better than this! The meat falls off the bone as you take
them out of the crock! ~by Dreamgoddess
1/2 day; 10 min prep
SERVES 4 -6
3 lbs pork spareribs
salt
pepper
1 jar barbecue sauce (I like "Masterpiece")
1 onion, diced
Do not pre-heat the slow cooker.
Dice up the onion, add to crock pot.
Rub the ribs with salt and pepper, add to crock pot.
Dump BBQ sauce on top.
Cook on low setting for 8-10 hours.
Try not to lift the lid too much.
The meat will FALL OFF THE BONE!
Source: Recipezaar
KABOBS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/2 cup teriyaki sauce
1/2 cup honey
1/2 teaspoon garlic powder
1/2 pinch ground ginger
2 red bell peppers, cut into 2 inch pieces
1 large sweet onion, peeled and cut into wedges
1 1/2 cups whole fresh mushrooms
1 pound beef sirloin, cut into 1 inch cubes
1 1/2 pounds skinless, boneless chicken breast halves - cut into cubes
skewers
In a large resealable plastic bag, mix the teriyaki sauce, honey,
garlic powder, and ginger. Place red bell peppers, onion wedges,
mushrooms, beef, and chicken in the bag with the marinade. Seal, and
refrigerate 4 to 24 hours.
Preheat grill for medium-high heat.
Discard marinade, and thread the meat and vegetables onto skewers,
leaving a small space between each item.
Lightly oil the grill grate. Grill skewers for 10 minutes, turning as
needed, or until meat is cooked through and vegetables are tender.
DIRTY RICE
~Shared by Johnny, LA
2 cups rice
1/2 pound chicken gizzards
1/2 pound chicken livers
1/2 pound ground beef
1 cup onions - chopped
1 green pepper - chopped
1/2 cup celery -chopped
2 cloves garlic - chopped
1 Tablespoon parsley - chopped
2 green onions - chopped
dash of salt
dash of pepper
Place gizzards and livers in pot and add water. Put the cover on the
pot. Boil for 10 minutes. Add ground beef to skillet and mix well. Pour
off oil and drain. Add chopped onions, garlic, celery, green peppers,
green onions and parsley. Cook over medium heat 15 minutes. Remove
livers and gizzards from water and chop well.
Add to mixture. Stir well. Stir rice into mixture with salt and pepper.
Pour into casserole dish or baking dish and heat in oven at 350 degrees
F. for 15 minutes.
Serves 6-8
GRASSHOPPER PIE
~Shared by Larry J., Spring Hill, TN
You'll be jumping for a taste of this dessert.
INGREDIENTS:
14 chocolate Oreo cookies
2 Tablespoons margarine, melted
24 marshmallows
1/2 cup milk
Dash of salt
4 Tablespoons green creme de menthe
2 Tablespoons white creme de cocoa
1/2 pint whipping cream, whipped
Grated bitter chocolate
TO PREPARE:
Crush cookies. Mix with melted margarine. Press
into 8-inch pie plate. Melt marshmallows in milk over very
low heat in heavy pot. Add dash of salt. Remove
from heat and let cool. Stir in creme de menthe and creme de
cocoa. Fold in whipped cream and pour into prepared pie
shell. Sprinkle grated bitter chocolate on top. Put
in freezer, leave until ready to serve, and serve frozen.
This will keep frozen for a long time.
SERVES: 6 - 8
Source: "River
Road Recipes II...A Second Helping" by The Junior League of
Baton Rouge
BOSTON MARKET MEATLOAF
~Shared by Luanne, FL
Ingredients:
1 cup tomato sauce
1 1/2 tablespoons barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
dash garlic powder
Preparation:
Preheat oven to 400 degrees. Mix together the tomato sauce, barbecue
sauce and sugar in a small saucepan over medium heat. Heat the mixture
until it begins to bubble, stirring often, then remove it from the
heat. In a large bowl, add all but 2 tablespoons of the tomato sauce to
the meat. Mix the sauce into the meat, then add the remaining
ingredients. Mix again. Pack a loaf pan with the meat mixture, cover
with foil, and bake for about 30 minutes. Remove foil and drain fat.
Cut the meatloaf, while in the pan, into eight separate slices. Pour
remaining sauce over the meatloaf. Return to oven and cook for another
30 minutes, uncovered. Allow to cool slightly before serving.
SPOON BREAD TAMALE BAKE
~Shared by Treva, NC
8 Servings
Prep: 25 min.
Bake: 30 min.
1 & 1/2 pounds lean ground beef (90% lean)
1 large onion, chopped
1 small green pepper, chopped
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
1 1/2 cups frozen corn
1 can (2-1/4 ounces) sliced ripe olives, drained
4 1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup cornmeal
1 cup water
TOPPING:
1 1/2 cups fat-free milk, divided
1/2 cup cornmeal
1/2 teaspoon salt
1/2 cup shredded reduced-fat cheddar cheese
2 tablespoons butter
1/2 cup egg substitute
In a Dutch oven coated with cooking spray, cook the beef, onion, green
pepper and garlic over medium heat until meat is no longer pink; drain.
Stir in the tomatoes, corn, olives, chili powder, salt and pepper.
Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine
cornmeal and water until smooth; gradually stir into the pan. Bring to
a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring
occasionally. Transfer to a 2-1/2-qt. baking dish coated with cooking
spray. In a small saucepan, bring 1 cup milk to a boil. Combine the
cornmeal, salt and remaining milk; slowly whisk into boiling milk. Cook
and stir until mixture returns to a boil. Reduce heat; cook and stir
for 3-4 minutes or until slightly thickened. Remove from the heat; stir
in cheese and butter until melted. Stir in egg substitute. Pour over
meat mixture. Bake, uncovered, at 375° for 30-40 minutes or until
topping is lightly browned.
Yield: 8 servings.
Nutrition Facts: 1 serving equals 331 calories, 12 g fat (6 g saturated
fat), 55 mg cholesterol, 754 mg sodium, 30 g carbohydrate, 4 g fiber,
25 g protein.
Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
DILLED PIMENTO CHEESE
~Shared by Jim D., WA
16 oz Colby cheese, finely shredded
12 oz Swiss cheese, finely shredded
3 C Mayonnaise
1 8-oz jar Pimentos
2 tsp Dillweed
White pepper and garlic powder to taste
Combine Colby cheese, Swiss cheese, mayonnaise, undrained pimentos and
dillweed in a bowl and mix well. Season with white pepper and garlic
powder. Chill, covered, overnight.
Makes 4 cups.
Can be served as sandwiches or with crackers or chips.
Source: "Beyond Cotton Country" Cookbook
SOUTHWESTERN TURKEY-TATER CASSEROLE
~Shared by Ann S., Mims, FL
A kick of cumin tossed with turkey, veggies and creamy soup is topped
with potato nuggets in this casserole that resonates with those craving
hot home-cooked comfort food.
Prep Time: 25 Min
Total Time: 1 Hr 15 Min
Makes: 6 servings (1 1/3 cups each)
INGREDIENTS:
1 lb lean ground turkey
2 teaspoons chili powder
1 teaspoon ground cumin
2 cups Green Giant® frozen cut green beans (from 1-lb bag)
1 can (18 oz) Progresso® Vegetable Classics creamy mushroom soup
1 can (14.5 oz) diced tomatoes, drained
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and
green peppers
3 cups frozen potato nuggets (from 32-oz bag)
DIRECTIONS:
1. Heat oven to 350°F. In 12-inch skillet, cook ground turkey over
medium heat, stirring frequently, until no longer pink; drain. Stir in
chili powder and cumin. Spoon into ungreased 13x9-inch (3-quart) glass
baking dish.
2. Gently stir in green beans, soup, tomatoes and corn. Top with potato
nuggets in single layer.
3. Bake uncovered 45 to 50 minutes or until bubbly around edges and
potatoes are golden brown.
High Altitude (3500-6500 ft): No change.
NUTRITION INFORMATION:
1 Serving: Calories 420 (Calories from Fat 180); Total Fat 20g
(Saturated Fat 8g, Trans Fat 2 1/2g); Cholesterol 60mg; Sodium 980mg;
Total Carbohydrate 38g (Dietary Fiber 5g, Sugars 6g); Protein 21g
Percent Daily Value*: Vitamin A 20%; Vitamin C 20%; Calcium 8%; Iron
15% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 2
Medium-Fat Meat; 2 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Only have ground beef on hand? You can easily substitute 1 pound ground
beef for the ground turkey in this recipe.
Source: Pillsbury
FROSTED BANANA BARS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
36 Servings
Prep: 15 min.
Bake: 20 min. + cooling Ingredients
3 tablespoons butter, softened
1-1/2 cups sugar
2 eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
Dash salt
FROSTING:
1 package (8 ounces) Kraft Philadelphia Cream Cheese Light
1/3 cup butter, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract
Directions
In a large bowl, beat butter and sugar until crumbly, about 2
minutes. Add eggs, one at a time, beating well after each addition.
Beat in the bananas, applesauce and vanilla. Combine the
flour, baking soda and salt; stir into butter mixture just
until blended.
Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking
spray. Bake at 350° for 20-25 minutes or until a toothpick inserted
near the center comes out clean. Cool in pan on a wire rack.
For frosting, in a small bowl, beat cream cheese and butter until
Source: Taste of Home 2009
ORIENTAL SKILLET LINGUINE
~Shared by Linda H., Rosharon, TX
4 cups water, divided use
3 tablespoons soy sauce
2 chicken bouillon cubes
1/2 package (8 oz.) Linguine, broken in half, uncooked
3 cups fresh or frozen tiny broccoli florets
2 cups cooked seasoned chicken pieces
1/2 cup chunky style or smooth peanut butter
1 tablespoon white vinegar
In large skillet over medium-high heat, heat 3 1/2 cups water, soy
sauce and bouillon to boiling; stir in uncooked pasta. Cook 10 minutes,
uncovered, stirring every 2 minutes or until pasta is tender and about
1/4 cup liquid remains.
Reduce heat to medium low; layer broccoli and chicken on top of pasta.
Cover and steam 3 minutes.
Meanwhile, whisk together peanut butter, remaining 1/2 cup water and
vinegar until smooth; toss with pasta mixture in skillet and heat
through.
Serve immediately.
Servings: 7
FAMOUS WHITE WINGS
~Shared by Jim H., Calgary, Alberta, Canada
I got this recipe from Las Casas restaurant in Temple, TX. They claim
to be famous for these White Wings...I'd never heard of them til I
moved to this area, but I will say the White Wings are outstanding!!
~by AlabamaGirl71
40 min;10 min prep
16 white wings
4 (8 ounce) boneless chicken breasts
32 slices thin sliced bacon
1 lb monterey jack cheese, cut into 1 inch cubes
16 slices pickled jalapeno peppers
Cut each chicken breast into 4 strips. Place a cheese cube and one
slice of jalapeno on each chicken strip and roll up. Wrap one slice of
bacon around each rolled up chicken slice, forming a ball; then wrap
another slice of bacon the opposite way. Tuck the bacon into the
chicken ball, using toothpicks to hold in place.
Grill at medium heat for 20-30 minutes, rotating constantly to ensure
the meats are cooked through. Cheese will start to ooze out and bacon
will be crispy when done.
NOTE: You can speed up the cooking process by blanching the chicken
balls in a fryer first for about 3-4 minutes.
Serve with flour tortillas, salsa, sour cream, or pico de gallo.
Source: Recipezaar
SEASONED MASHED POTATOES
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
3 lb. potatoes peeled and quartered (about 9 medium)
2 (3 oz) pkg. cream cheese softened
6 T. butter softened
1/4 C. milk
3/4 t. seasoned salt
3/4 t. pepper
1/4 t. onion salt
Place potatoes in a large saucepan and cover with water.
Bring to a boil. Reduce heat, cover and cook for 15-20
minutes or until tender. Drain.
In a large mixing bowl mash the potatoes. Add the remaining
ingredients, beat until fluffy.
CHICKEN CHILI WITH BEANS
~Shared by Johnny, LA
Make a different kind of chili. This chili is made with chicken and
great northern beans. It is thick and hearty like beef or pork chili in
red sauce, and just as good.
INGREDIENTS
4 Cups cooked chicken, roughly cubed*
3 Cans (10/11 oz.) chicken broth
3 Cans (15/16) great northern beans, drained
2 Cans chopped jalapeno Chiles
1/2 Tspn cayenne pepper
2 Medium onions, coarsely chopped
2 Tbspn cooking oil
5 Cloves garlic, finely minced
1-1/2 Tspn dried oregano
2 Tspn ground cumin
1-1/2 Cups Monterey Jack cheese, shredded (or white cheddar cheese)
Salt and white pepper to taste
Green onions, diced for garnish (optional)*
DIRECTIONS
All oil to large heavy pan with cover and saute onions until softened
and translucent. Add jalapeno's, garlic, cayenne, oregano and cumin to
onions, stir and cook a few minutes.
Add chicken broth, beans and cooked chicken, stir and simmer over
medium high heat for 10 minutes. Turn heat off and add shredded cheese.
Stir to melt and mix, then cover chili for 5 minutes.
Spoon chicken chili into large soup bowls and garnish with diced green
onions. Serve with toasted English muffins or buttered corn bread, or
corn muffins.
Serves 6 to 10 (will freeze well)
*Hint*
*A large roasted chicken will yield 4 cups chicken with leftovers for
another meal. See recipe below.
*For an unusual and tasty garnish, mix sour cream and green onions
together and put a dollop on chili chicken.
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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SAUTEED GREEN BEANS AND ONIONS WITH BACON
~Shared by Treva, NC
1 pound green beans, trimmed and halved crosswise
4 bacon slices
1 (16-ounce) bottle cocktail onions, drained
2 teaspoons sugar
1/2 teaspoon dried thyme
1 1/2 tablespoons cider vinegar
3/4 teaspoon salt
1/4 teaspoon black pepper
Cook beans in boiling water 4 minutes or until crisp-tender. Rinse with
cold water; drain and pat dry.
Cook bacon in a large nonstick skillet over medium-high heat until
crisp. Remove bacon from pan, reserving 2 tablespoons drippings in pan;
crumble bacon, and set aside. Add onions to drippings in pan; cook for
3 minutes, stirring occasionally. Add sugar and thyme; cook for 3
minutes or until onions are golden brown, stirring occasionally. Add
the beans; cook 2 minutes or until thoroughly heated. Add vinegar,
salt, and pepper; toss to coat. Stir in crumbled bacon just before
serving.
Yield: 8 servings (serving size: 1/2 cup)
CALORIES 59 (46% from fat); FAT 3g (sat 1.1g,mono 1.4g,poly 0.4g); IRON
0.8mg; CHOLESTEROL 4mg; CALCIUM 24mg; CARBOHYDRATE 6.5g; SODIUM 621mg;
PROTEIN 2.2g; FIBER 1.2g
Source: Cooking Light, NOVEMBER 2000
ORZO WITH SUN-DRIED TOMATOES AND MUSHROOMS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 sun-dried tomatoes (not in oil)
- Olive oil cooking spray
- 1-1/2 cups sliced mushrooms
- 1/4 cup thinly sliced green onions and tops
- 2 cloves garlic, minced
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons dry sherry, optional
- 1/2 cup (4 ounces) orzo, cooked, room temperature
- 2 tablespoons finely chopped fresh, or 1 teaspoon dried,
rosemary leaves
- 2 tablespoons finely chopped parsley
- 1/4 teasoon salt
- 1/4 teaspoon pepper
DIRECTIONS
Place sun-dried tomatoes in small bowl; pour hot water over to cover.
Let tomatoes stand until softened, about 15 minutes; drain and slice.
Spray large skillet with cooking spray; heat over medium heat until
hot. Saute mushrooms, green onions, and garlic until mushrooms are
tender, 5 to 7 minutes.
Add chicken broth and sherry to skillet; heat to boiling. Reduce heat
and simmer, uncovered, until liquid is reduced by half, about 5
minutes. Cool to room temperature.
Combine orzo and mushroom mixture in bowl; add tomatoes and remaining
ingredients and toss.
Nutritional Information Per Serving: Calories: 122, Protein: 5.4 g,
Carbohydrates: 23.5 g, Fat: 3.7 g, Cholesterol: 0 g, Sodium: 72 mg
Diabetic Exchanges: 1/2 Vegetable, 1/2 Fruit, 2 Bread, 1/2 Fat
Source: 1,001
Recipes For People with Diabetes by Surrey Books
HERBED STEAK WITH BALSAMIC SAUCE
~Shared by Maggie, TX
CARB GRAMS PER SERVING: 2
1 teaspoon cracked black pepper
2 teaspoons dried Italian seasoning, crushed
1 teaspoon garlic powder
1/4 teaspoon salt
2 boneless beef top loin steaks, cut 3/4 inch thick
1 tablespoon olive oil
1/2 cup reduced-sodium beef broth
1 tablespoon balsamic vinegar
1 tablespoon butter
2 tablespoons snipped fresh flat-leaf parsley
1. In a small bowl combine cracked pepper, Italian seasoning, garlic
powder, and salt. Sprinkle evenly over both sides of each steak; rub in
with your fingers.
2. In a heavy large skillet heat oil over medium-low to medium heat.
Add steaks; cook until desired doneness, turning once halfway through
cooking time. Allow 10 to 13 minutes for medium-rare doneness (145
degrees F) to medium doneness (160 degrees F). Remove steaks from
skillet, reserving drippings in the skillet. Keep steaks warm.
3. For sauce, carefully add beef broth and balsamic vinegar to the
skillet; stir to scrape up any crusty brown bits from bottom of
skillet. Bring to boiling. Boil gently, uncovered, about 4 minutes or
until sauce is reduced by half. Remove from heat; stir in butter.
4. Divide sauce among 4 dinner plates. Cut each steak in half. Place a
piece of meat on top of sauce on each plate; sprinkle with parsley.
Makes 4 servings.
Nutrition Facts Per Serving:
Calories 217
Total Fat (g) 11
Saturated Fat (g) 4
Cholesterol (mg) 75
Sodium (mg) 281
Carbohydrate (g) 2
Fiber (g) 0
Protein (g) 25
Vitamin A (DV%) 0
Vitamin C (DV%) 0
Calcium (DV%) 0
Iron (DV%) 0
Diabetic Exchanges
Lean Meat (d.e.) 3.5
Fat (d.e.) .5
Source: Better Homes & Gardens Magazine
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CHICKEN
PICCATA
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Serving Size: 3-ounce half chicken breast plus 2 tablespoons sauce
INGREDIENTS
- Vegetable oil cooking spray
- 4 (3 ounce) boneless, skinless chicken breast halves
- 1/2 teaspoon no-salt lemon-pepper seasoning
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine
- 2 tablespoon drained capers
DIRECTIONS
Spray a grill rack with cooking spray. Preheat a gas grill to
medium/medium-high or prepare a medium-hot fire in a charcoal grill,
with the rack placed 4 to 6 inches above the heat. Sprinkle chicken
with lemon-pepper seasoning.
Place chicken on the grill and cook 12 to 15 minutes or until chicken
is cooked through and no longer pink, and its juices run clear, turning
once. Keep warm.
Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in
flour; cook, stirring to dissolve any lumps, for 1 minute. Stir in wine
and capers; cook, stirring constantly for 2 minutes or until mixture is
slightly thickened. Remove from the heat and stir in remaining
1 tablespoon butter. Serve sauce over chicken.
Nutritional Information Per Serving: Glycemic Index: not significant,
Glycemic Load: not significant, Calories: 211, Protein: 28 g,
Carbohydrate: 1 g, Dietary Fiber: 0 g, Fat: 7 g, Cholesterol: 83 mg,
Sodium: 243 mg
Diabetic Exchanges: 3 Lean Meat, 1 Fat
Source: The
Complete Idiot's Guide to Terrific Diabetic Meals by Lucy
Beale
CRISPY OVEN-FRIED FISH
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
Sauce:
- 1/4 cup nonfat or light mayonnaise
- 1 tablespoon finely chopped capers
- 2 teaspoons finely chopped onion
Rest of recipe:
- 4 cod, orange roughy, flounder, or other white fish fillets
(5 ounces each)
- 1/4 cup plus 2 tablespoons fat-free egg substitute
- 1/4 cup plus 2 tablespoons finely ground Special-K cereal
crumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried Italian seasoning
- Olive oil cooking spray
DIRECTIONS
Preheat oven to 450 degrees F.
To make the sauce, combine all of the sauce ingredients in a small bowl
and stir to mix well. Set aside.
Rinse the fish with cool water and pat it dry with paper towels. Set
aside.
Place the egg substitute in a shallow dish. Place the cereal crumbs,
Parmesan cheese, and Italian seasoning in another shallow dish and stir
to mix well.
Dip the fish pieces first in the egg substitute and then in the crumb
mixture, turning to coat both sides well.
Coat a medium-sized baking sheet with the cooking spray and arrange the
fish fillets on the sheet. Spray the tops lightly with the cooking
spray and bake for 12 to 15 minutes, until the outside is crisp and
golden and the fish flakes easily with a fork. Serve hot, accompanied
by the sauce.
Nutritional Information Per Serving (1/4 of recipe): Calories: 194,
Carbohydrate: 9 g, Cholesterol: 65 mg, Fat: 3 g, Saturated Fat: 1.2 g,
Fiber: 0.4 g, Protein: 31 g, Sodium: 457 mg, Calcium: 106 mg Diabetic
Exchanges: 3 Very Lean Meat, 1/2 Starch
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
HIGH-FIBER WHEAT BRAN AND OATS PANCAKES
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 cup buttermilk (or skim milk with 1 tablespoon lemon
juice)
- 2/3 cup slow-cooking rolled oats
- 1/2 cup unprocessed wheat bran
- 2 egg whites or 1 egg
- 1/4 cup whole-wheat flour, preferably stoneground
- 1 teaspoon fructose
- 1/8 teaspoon salt
- 3/4 teaspoon baking soda
- Vegetable oil or vegetable oil cooking spray
DIRECTIONS
Combine milk, oats, and bran in a large bowl. Let stand until rolled
oats soften. Add egg and blend. Mix in flour, fructose, salt, and
baking soda.
Grease a griddle or frying pan with a little vegetable oil or vegetable
oil spray and set over medium-high heat. Pour about 1/4 cup batter into
the pan and cook for about 3 minutes or until bubbles form on top and
the edges begin to look dry.
Turn the pancake with a spatula and cook for 1 to 2 minutes, or until
golden brown and cooked through. Repeat with the remaining batter.
Serve hot with unsweetened jam or syrup.
Nutritional Information Per Serving (1 pancake): Glycemic Index: 52,
Glycemic Load: 7, Calories: 82, Protein: 4 g, Carbohydrate: 14 g,
Dietary Fiber: 2 g, Fat: 1 g, Saturated Fat: Less than 1 g,
Cholesterol: 33 mg, Sodium: 202 mg
Diabetic Exchanges: 1 Starch
Source: The
Complete Idiot's Guide to Terrific Diabetic Meals by Lucy
Beale
CRUSTLESS DILL SPINACH QUICHE WITH MUSHROOMS
AND CHEESE
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 10 ounces fresh spinach
- 2 teaspoons vegetable oil
- 1 teaspoon minced garlic
- 3/4 cup chopped onions
- 3/4 cup chopped mushrooms
- 2/3 cup 5% ricotta cheese
- 2/3 cup 2% cottage cheese
- 1/3 cup grated Cheddar cheese
- 2 tablespoons grated Parmesan cheese
- 1 whole egg
- 1 egg white
- 3 tablespoons chopped fresh dill (or 2 teaspoons dried)
- 1/4 teaspoon ground black pepper
DIRECTIONS
Preheat oven to 350 degrees F. Spray an 8-inch springform pan with
vegetable spray.
Wash spinach and shake off excess water. In the water clinging to the
leaves, cook the spinach over high heat just until it wilts. Squeeze
out excess moisture, chop and set aside.
In large nonstick skillet, heat oil over medium heat; add garlic,
onions and mushrooms and cook for 5 minutes or until softened. Remove
from heat and add chopped spinach, ricotta, cottage cheese, Cheddar
cheese and Parmesan cheese, whole egg, egg white, dill and pepper; mix
well. Pour into prepared pan and bake for 35 to 40 minutes or until
knife inserted in center comes out clean.
Nutritional Information Per Serving (1/6 of recipe): Calories: 177,
Carbohydrate: 7 g, Fiber: 2 g, Protein: 14 g, Fat: 10 g, Sodium: 302
mg, Cholesterol: 62 mg
Diabetic Exchanges: 1 Vegetable, 2 Lean Meat, 1 Fat
Source: The
Best Diabetes Cookbook by Katherine Younker
SOUTHWESTERN BRUSCHETTA
~Shared by Mary S., Nashville, TN
Yield: 12 servings
INGREDIENTS
- 12 slices (1 ounce each) from a long loaf of crusty French
bread (1 pound)
- 3 tablespoons olive oil
- 1-1/2 tablespoon fresh lime juice
- 1 tablespoon minced cilantro
- 1/2 cup chopped plum tomatoes
- 1/2 cup frozen corn, thawed
- 1/2 cup minced green peppers
- 2 garlic cloves, minced
- 6-10 drops hot pepper sauce
DIRECTIONS
Preheat the oven to 375 degrees F. Brush each slice of bread with the
oil and toast the bread slices on a cookie sheet in the oven for 5
minutes.
Combine the remaining ingredients in a bowl and top each slice of bread
with the bruschetta.
Nutritional Information Per Serving (1 slice): Calories: 117, Fat: 4 g,
Cholesterol: 0 mg, Sodium: 175 mg, Carbohydrate: 17 g, Dietary Fiber: 1
g, Sugars: 1 g, Protein: 3 g
Diabetic Exchanges: 1 Starch, 1 Monounsaturated Fat
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
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if you have a submission for the Diabetic Choices Recipe section of
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ONE-DISH
ROCKFISH
~Shared by Leasa, IA
Omg! This was soooo good! And healthy too!
5 Cups fresh spinach
2 - 6 oz fillets rockfish (I used 3 - 4 oz pkgs tilapia)
10 cherry tomatoes, halved (I used grape)
1/2 C veggie broth
2 T minced fresh dill (used 2 t dried)
1/4 t garlic powder
1/2 t lemon pepper (Mrs. Dash)
1/4 t onion powder
salt and pepper to taste
2 lemon slices
2 onion slices
1 t butter (I used real)
Preheat oven to 400°. Layer the spinach in the bottom of a 2
qt baking dish. Lay the fish atop the spinach.
Scatter the tomatoes around the fish. Pour the broth into the
dish. Season the fish with dill, garlic powder, lemon pepper,
onion powder, salt and pepper. Place the lemon and onion
slices on top of fish, dot with butter. Cover dish tightly
with foil. Bake in preheated oven, 20-25 mins.
Serves 2.
This was a great dish and so pretty too! I served with
couscous.
Source: Dorie, Moms Menuplan Yahoo Group
GARLICKY STEAK AND ASPARAGUS
~Shared by Maggie, TX
Makes: 2 servings
Prep: 15 minutes
Grill: 3 to 4 minutes
Ingredients
1 12- to 14-oz. boneless beef top loin (strip) steak, cut
about 3/4 inch thick
1 or 2 large cloves garlic, coarsely chopped
1/2 tsp. cracked or coarsely ground black pepper
1/4 tsp. salt
8 to 10 thin asparagus spears, trimmed (6 oz.)
2 tsp. garlic-flavored olive oil or olive oil
1/2 cup beef broth
1 Tbsp. dry white wine
1/4 tsp. Dijon-style mustard
Directions
1. Rub the steak on both sides with a mixture of the garlic, pepper,
and salt, pressing in the mixture with your fingers. Place the
asparagus in a shallow dish and drizzle with the oil. For sauce, in a
medium skillet stir together the broth and wine. Cook over high heat
for 4 to 5 minutes or until mixture is reduced to 1/4 cup. Whisk in
mustard; keep warm.
2. Preheat an indoor electric grill on high setting, if available.
Place steak on the grill rack. If using a covered grill, close lid.
Grill until steak is desired doneness. (For a covered grill, allow 3 to
4 minutes for medium rare or 5 to 7 minutes for medium. For an
uncovered grill, allow 6 to 8 minutes for medium rare or 8 to 10
minutes for medium, turning steak once.) If space allows, add asparagus
to covered grill for the last 2 to 3 minutes or for uncovered grill the
last 4 to 5 minutes of grilling. Cook asparagus until crisp-tender.*
3. Spoon sauce on serving plate. Cut steak in half crosswise. Serve
steak halves atop sauce with asparagus on top.
*Note: The asparagus cooking time will vary with the size of asparagus.
Also, if there is no room on the grill, the asparagus can be grilled
after the steak.
Conventional Method: Prepare as above through Step 1. Place steak on
the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat
for 8 to 10 minutes for medium rare or 10 to 12 minutes for medium,
turning once and adding asparagus to the rack of the broiler pan the
last 2 minutes of broiling. Serve as directed above.
Nutrition Facts
Calories 458
Total Fat (g) 32
Saturated Fat (g) 11
Monounsaturated Fat (g) 15
Polyunsaturated Fat (g) 1
Cholesterol (mg) 110
Sodium (mg) 549
Carbohydrate (g) 3
Total Sugar (g) 2
Source: Better Homes & Gardens magazine
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CAPONATA
Makes: 4 cups or 16 (1/4-cup) servings
Prep: 30 minutes
Cook: 35 minutes
Ingredients
1 medium red sweet pepper, cut into bite-size pieces
2 tablespoons olive oil
3/4 cup chopped onion (1 large)
1/3 cup chopped celery
1/2 of a 28-ounce can Italian-style whole peeled tomatoes in
puree, drained
1/2 cup chopped pitted green olives
1/4 cup golden raisins
3 tablespoons white wine vinegar
1 tablespoon capers, rinsed and drained
1 teaspoon sugar
1/4 teaspoon salt
Dash cayenne pepper
1 medium eggplant, peeled and cut into 1-inch cubes
2 tablespoons olive oil
1/4 cup pine nuts, lightly toasted*
Toasted Italian Bread
Directions
1. In a large saucepan, cook sweet pepper in 2 tablespoons olive oil
over medium heat for 5 to 8 minutes or until tender. Remove pepper from
pan using a slotted spoon; set aside. Add onion and celery to pan. Cook
for 5 to 8 minutes or until just tender.
2. Add tomatoes, olives, raisins, vinegar, capers, sugar, salt, and
cayenne pepper to onion and celery in pan. Cook, uncovered, over low
heat for 15 minutes, stirring occasionally. Stir in sweet pepper.
3. Meanwhile, in a very large skillet, cook eggplant, half at a time,
in 2 tablespoons olive oil over medium heat about 5 minutes or until
tender and browned. Transfer eggplant to paper towels to drain. Stir
the eggplant into the tomato mixture. Cook, uncovered, for 10 minutes
more.
4. Cool caponata to room temperature. Or if time permits, cover and
refrigerate overnight to allow the flavors to blend. Bring to room
temperature before serving. Just before serving, stir in pine nuts.
Serve Caponata over Toasted Italian Bread.
*Note: To toast pine nuts, spread nuts in a single layer in a shallow
baking pan. Bake in a 350 degree F oven for 4 to 6 minutes or until
light golden brown, watching carefully and stirring once or twice so
the nuts don't burn.
Nutrition Facts
Servings Per Recipe 4 cups or 16 (1/4-cup) servings
Calories 173
Total Fat (g) 9
Saturated Fat (g) 1
Monounsaturated Fat (g) 5
Polyunsaturated Fat (g) 2
Sodium (mg) 361
Carbohydrate (g) 20
Total Sugar (g) 3
Fiber (g) 2
Source: BHG.com
BOB EVANS COLONIAL DRESSING
This little gem was in a PDF cookbook Johnny
in LA sent me.
1 Cup Water
1/8 Cup Cornstarch
1/2 Cup Vinegar, light or dark
1 Cup Sugar
1 Teaspoon Onion powder
1 Tablespoon Salt
1/4 Cup Butter or margarine
1/2 Teaspoon Pepper
1 Teaspoon Celery salt
1 Tablespoon Celery seed
Put water and cornstarch into blender on high speed for 1 minute or
until smooth. Transfer to a 2 1/2 qt. saucepan. Cook mixture over
Medium High heat, stirring constantly as you begin to add each of the
remaining ingredients, stirring well after each addition. Cook and
continue stirring until it begins to thicken and become quite smooth.
Let it cool completely before pouring into a refrigerator container.
Cap tightly.
STRAWBERRY YOGURT MUFFINS
Adapted from Culinary Wannabe via the back of her yogurt container
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar
1-1/2 teaspoons baking soda
1 cup chopped strawberries
2 eggs
1 cup yogurt (I used nonfat vanilla)
1/4 cup butter, melted
1 teaspoon vanilla extract
Coarse sugar (optional)
In a medium bowl whisk together all-purpose flour, whole wheat flour,
sugar and baking soda. Stir in strawberries. Set
aside.
In a large bowl, whisk together eggs, yogurt, butter and vanilla
extract. Gradually stir the dry ingredients into the wet
until well combined.
Divide batter evenly among a 12-cup greased muffin tin or line with
paper liners. If you want strawberries to stay at the top of
your muffins, cut up a few extra and place several pieces on top of the
batter in each muffin cup. I also sprinkled each muffin with
coarse sugar. Bake for 18-25 minutes in a 375 degree oven
until the tops are golden brown. Mine were done in 18 minutes
at this temperature.
Remove immediately from muffin tins and cool on a wire rack.
Source: Noble
Pig (link has step-by-step tutorial)
MARINATED EGGPLANT
1 small eggplant- unpeeled
5 tablespoons olive oil
2 tablespoons wine vinegar
1 teaspoon salt
Ground pepper
2 cloves minced garlic
1/2 teaspoon oregano
2 tablespoons fresh chopped parsley
Trim ends of eggplant. Cut into small cubes.
Heat 4 tablespoons oil in skillet. Cook eggplant, stirring frequently
till wilted. Drain and place in bowl.
Toss with marinade and refrigerate for 4 hours.
HEAVENLY BEEF
Ingredients
1 eye of round roast, any weight
Pepper
1 to 1 1/2 cups White Zinfandel
1/2 onion, chopped
1/2 cup Worcestershire Sauce
Garlic powder
Seasoned salt
1 cup water
6 oz tomato paste (low chol)
1 Tbsp Liquid Smoke
3/4 cup of liquid that roast was cooked in
1 Tbsp dried onion
1/4 cup brown Sugar Twin (or 6 packets sweetener)
1/2 stick butter
2 Tbsp Worcestershire sauce
Preparing
Place liquid ingredients and spices into a slow cooker (crock pot). Add
beef tenderizer if you like--it's not really needed. Cook using medium
setting for 8-12 hrs or until tender. It depends on your crock pot.
Remove meat from liquid and flake or shred with a fork.
For the sauce BBQ place butter in sauce pan and melt. Add rest of
ingredients and simmer for 10 minutes or so. Add a few drops of Tabasco
for a hotter taste. Add seasoning if you wish, like seasoned salt and
pepper. Place shredded beef in skillet with other half of butter stick
and fry until slightly crispy brown (don't burn it). Add 3 or 4 Tbs of
the Sauce and brown a little more.
I've used this recipe on shoulder roast, or thick shoulder steak,
brisket, rump roast cut into slabs.... any sort of pot roast meat.
While it was intended as a shredded beef recipe, we decided one day to
barbecue the meat briefly with the sauce after the pot-cooking part. We
found that we preferred it to the shredded version.
The original recipe called for eye round roast, which seemed a little
bit of an expensive cut for this, considering that cheaper cuts would
tenderize during cooking. I use blush wine (my generic cooking wine)
instead of the Zinfandel, since I don't think you'd much taste the
difference, once it's sauced. Once I used a cheap burgundy, but that
made it rather too acidic-tasting.
I don't own a crock pot anymore, so I just use a soup pot on the stove
for 1 to 3 hours, depending on which kind of meat I'm using. (Remove it
slightly before tender, as too tender falls apart on the grill.)
SAUSAGE BREAKFAST CASSEROLE
WW Recipe
3 Points per Serving
3 cups (1 inch) cubed French bread
Cooking Spray
1/2 pound bulk turkey sausage (such as Louis Rich)
1/4 cup chopped green onions (about 4 green onions)
3/4 cup (3 oz) shredded reduced-fat sharp cheddar cheese
1 cup fat-free milk
1 cup egg substitute
1/2 tsp dry mustard
1/4 tsp salt
1/4 tsp pepper
Arrange bread cubes in an 11x7x1 1/2 inch baking dish coated with
cooking spray. Coat a large nonstick skillet with cooking spray; place
skillet over med-high heat until hot. Add sausage and green onions;
cook until sausage is browned, stirring until it crumbles. Drain, if
necessary. Layer sausage mixture and cheese over bread cubes. Combine
milk and remaining 4 ingredients; pour over bread mixture, bread and
cheese. Press down on bread mixture with a spatula to cover totally
with milk mixture. Cover and chill 8 hours or overnight. Bake
casserole, uncovered, at 350º for 30 minutes or until set and lightly
browned. Let stand 5 minutes before serving.
Yields: 6 servings
BEST CARROT CAKE
Our pal Barb in Chula
Vista, CA was looking for a great carrot cake
recipe and this is one that I had to hunt down... uses baby food and
less
oil rather than having to grate carrots. Woo-hoo!
2 1/2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
3 teaspoons ground cinnamon
1 teaspoon salt
2 cups sugar
1 1/2 cups oil (I use 1 1/4 cups)
4 eggs
2 cups grated carrots
8.5 oz can crushed pineapple, drained
1/2 cup chopped pecans
1/2 cup golden raisins
CREAM CHEESE FROSTING:
1/2 cup butter
1 lb powdered sugar
1 teaspoon vanilla
8 oz cream cheese
Preheat oven to 350.
Prepare a baking pan. (SEE NOTE)
Sift flour, baking powder, salt, baking soda and cinnamon. Beat
together sugar, oil and eggs until well blended. (I do this in the
Kitchenaid for about 5 minutes.) Add carrots, pineapple, nuts and
golden raisins. Mix well. Gradually add flour mixture, beating just
enough to combine well. Pour into prepared pan, and bake 45 minutes.
NOTES:
I have used a variety of pans, depending on what I need the cake for.
Loaves, 9" round layers (did that last night), bundt, and I have a
giant horseshoe pan which is for special occasions only. You may need
to adjust the baking time depending on the pan. I use a tester to be
sure.
If preferred, substitute 3 x 4 1/2 oz jars strained baby carrot food
for the grated carrots and reduce oil to 1 cup. I have done this many
times and it is still delicious.
CREAM CHEESE FROSTING:
Beat together butter, powdered sugar and vanilla. Stir in cream cheese
by hand. Do not overbeat.
This cake is easy to make, is pareve, and can be frosted with the
Duncan Hines cream cheese flavored icing which is also pareve.
Source: The New Myrna Rosen Cookbook
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A to Z Readers' Family-Owned
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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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