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A
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Recipes
September 29, 2010
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Good morning and welcome to your Wednesday
edition of A to Z
Recipes Newsletter. I am on vacation as you read this. I
thought you'd like a little something to cook. Oh! I have something to
make you think and laugh, too! My family decided to make the Las Vegas Bling
a road trip so we will not return until next month.
We'll be posting updates of our vacation travels in our A to Z
Recipes QT Discussion Forum. Taking a peek is easy... and no
one will ever know you visited. Or jump right in and say "howdy!" Just
click on the link!
The current Monthly Theme topic is "Soup Season".
It ends on September 30th. I hope you will join in by sharing recipes
for this theme topic as well as regular issues. 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 in the A
to Z Recipes Newsletter. I'd love it if the recipe in-box was
FULL when I get back home!!!
We'll see you here again on Sunday, God willing.
Las
Vegas... Here we come!
Visit
the link where our 2010
Las Vegas Bling! is outlined right here.
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Monthly Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Soup
Season"
In this month's theme
topic of "Soup Season"
we are looking for recipes for delicious homemade soup. In many parts
of the country, the weather (this will be posted in October) will
become less warm and even downright chilly. A big pot of soup warms the
kitchen and the heart! We eat soup year 'round here as it is easy to
prepare and leftovers are so good. I hope you will participate in
making this a great monthly
theme issue! Be sure to use the
Monthly Theme links for your
submissions so I'll know where you'd like
them posted, ok?
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
"Soup Season".
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: "Soup
Season".
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 "Soup
Season" has a deadline of
September 30, 2010,
and will be posted on October 10, 2010.
Please
use this email
link to submit a recipe for theme
recipes: "Soup
Season".
As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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DRIVING STYLES
~Shared by Jim D., WA State
Chicago: One hand on wheel, one hand on horn.
New York: One hand on wheel, one finger out window.
New Jersey: One hand on wheel, one finger out window, cutting across
all lanes of traffic.
Boston: One hand on wheel, one hand on newspaper, foot solidly on
accelerator.
Toronto: Both hands clenched on steering wheel, driver staring directly
forward, cutting in front of you and slowing down to 40 in a 60 zone
then looking in rearview mirror in wonder as to why the car behind is
flashing high beams.
Los Angeles: One hand on wheel, one hand on nonfat double decaf
cappuccino, cradling cell phone, brick on accelerator with gun in lap.
Ohio, but driving in California: Both hands on wheel, eyes shut, both
feet on brake, quivering in terror.
Italy: Both hands in air and gesturing, both feet on accelerator, head
turned to talk to someone in back seat.
Seattle: One hand on latte, one knee on wheel, cradling cell phone,
foot on brake, mind on game.
Texas: One hand on wheel, one hand on hunting rifle, alternating
between both feet being on the accelerator and both feet on the brake,
throwing a McDonald's bag out the window.
West Virginia: Four-wheel drive pickup truck, shotgun mounted in rear
window, beer cans on floor, squirrel tails attached to antenna.
Florida: Two hands gripping wheel, blue hair barely visible above
window level, driving 35 on the Interstate in the left lane with the
left blinker on.
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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Publisher Recipe Favorites |
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
HONEY GARLIC RIBS
4 pounds pork spareribs
1/2 cup honey
1/4 cup soy sauce
1/4 cup distilled white vinegar
2 cloves garlic, minced
2 tablespoons brown sugar
1 teaspoon baking soda
1 teaspoon garlic salt
Preheat oven to 375F. Slice the ribs into individual pieces. In a large
bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar.
Stir until honey and sugar are completely dissolved, then stir in the
baking soda. The mixture will begin to foam. Transfer ribs to the bowl,
and turn to coat. Cover a cookie sheet with foil, and arrange the ribs
meat side up on the sheet. Pour excess sauce over all, and sprinkle
with the garlic salt. Bake for 1 hour, turning every 20 minutes.
RASPBERRY CHOCOLATE BARS
1 cup all-purpose flour
1 cup quick-cooking oats
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
5 tablespoons butter, softened
1/2 cup semisweet chocolate chips
1 (10-ounce) jar seedless raspberry jam
Preheat oven to 375F. Lightly spoon flour into a dry measuring cup;
level with a knife. Combine flour, oats, baking soda, and salt in a
small bowl, stirring well with a whisk. Set aside. Combine sugar and
butter in a medium bowl, and beat with a mixer at medium speed until
smooth. Add the flour mixture to butter mixture, and stir until well
blended (mixture will be crumbly.) Remove 3/4 cup of dough; toss with
chocolate chips. Set aside. Press the remaining dough into an 8-inch
square baking pan, and spread evenly with jam. Sprinkle with chocolate
chip mixture. Bake at 375F 30 minutes or until golden brown. Cool
completely on a wire rack.
Yield: 16 servings.
CALORIES 175 (30% from fat); FAT 5.9g (sat 3.4g,mono 1.8g,poly 0.3g);
IRON 0.9mg; CHOLESTEROL 10mg; CALCIUM 16mg; CARBOHYDRATE 30.4g; SODIUM
160mg; PROTEIN 2g; FIBER 1g
CHARGRILLED CHICKEN WITH CILANTRO SALSA
To ensure the chicken is nicely chargrilled on the outside, and moist
and tender on the inside, preheat the grill pan until hot, then reduce
the heat to medium as you add the chicken.
Serving: 4
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 tablespoon olive oil
2 tablespoons clear honey
Pinch of dried red chili flakes
4 large skinless chicken breast fillets, about 7 ounces each
Salsa:
1 red onion, diced
1 small garlic clove, crushed
1 bunch of fresh cilantro, roughly chopped
6 tablespoons extra virgin olive oil
Grated rind and juice of 1 lemon
1 teaspoon ground cumin
Salt and pepper
Diced tomato and steamed couscous, to serve
Combine the soy sauce, sesame oil, olive oil, honey and chili flakes in
a shallow dish, add the whole chicken breasts, cover and marinate for
as long as possible.
Cook the chicken in a preheated ridged grill pan for 8 minutes on each
side, until charred and cooked through. Wrap in foil and leave to rest
for 5 minutes.
Meanwhile, mix all the salsa ingredients together and season with salt
and pepper. Set aside to infuse. Strain the marinade juices into a
small saucepan and bring to the boil, then remove from the heat but
keep warm.
Serve the chicken with the couscous tossed with diced tomato and top
with the salsa and the marinade sauce.
Source: 15-Minute
Feasts by Tonia George, Sara Lewis and Louise Pickford
CHILE RELLENOS QUICHE
This is really easy and good, especially for lazy
rellenos lovers! I'm just saying...
Pastry for single-crust pie (9 inches)
2 Tbs. cornmeal
1-1/2 cups (6 oz.) shredded Monterey Jack cheese
1 cup (4 oz.) shredded cheddar cheese
4 oz. can chopped green chilies
3 eggs
3/4 cup sour cream
1 Tbs. minced fresh cilantro
2 to 4 drops hot pepper sauce, optional
1. Line unpricked pastry shell with a double thickness of heavy-duty
foil. Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer.
Coon on a wire rack Reduce heat to 350.
2. Sprinkle cornmeal over bottom of pastry shell. In a bowl, combine
the cheeses; set aside 1/2 cup for topping. Add chilies to the
remaining cheese mixture; sprinkle into crust.
3. In a small bowl, whisk the eggs, sour cream, cilantro and hot pepper
sauce if desired. Pour into crust; sprinkle with reserved cheese
mixture.
4. Bake for 35-40 minutes or until a knife inserted near the center
comes out clean. Let stand for 5 minutes before cutting.
Yield: 6 servings.
Source: Taste of Home Holiday Recipes 2008, 320 Christmas Classics
BEEF DIABLO
4 lbs. pot roast, boneless beef/arm
3 potatoes, peeled/sliced
1 onion, sliced
2 tbsp. flour
1 tbsp. prepared mustard
1 tbsp. chili sauce
1 tbsp. Worcestershire sauce
1 tsp. vinegar
1 tsp. sugar
Trim all excess fat from roast. Place potatoes and onion in bottom of
crock-pot. Make a smooth paste of flour, mustard, chili sauce,
Worcestershire sauce, vinegar and sugar. Spread over top of roast (cut
roast in half, if necessary, to fit easily). Place roast in Crock-pot
on top of potatoes and onions. Cover and cook on low setting for 10 to
12 hours (high 5 to 6).
ROASTED CHICKEN
Roasted chicken is so easy and so good. It fills the house with
tempting aromas as it cooks and then hits the spot at dinnertime!
Serves: 4
Prep. time: 15 minutes
Cooking time: 1 1/2 to 2 hours
One whole 4- to 5-pound broiler chicken
olive oil
Salt and freshly ground pepper
4 carrots, peeled, trimmed, and cut into chunks
3 large Idaho or Russet potatoes, peeled and cut into chunks
1 large onion, peeled and cut into chunks
1 clove garlic, chopped
1 cup water
Preheat the oven to 350 degrees F. Spray a large roasting pan with
olive-oil cooking spray. Rinse the chicken in cold water and remove the
giblets and neck from the cavity. Rub the chicken with olive oil and
then season it inside and out with salt and pepper. Put the chicken on
the roasting rack in the roasting pan. Scatter the carrots, onions,
potatoes, and garlic around the chicken. Pour the water into the pan.
Roast the chicken for 1 ½ to 2 hours, or until the chicken juices are
clear when the leg meat is pierced with a small knife. Baste the
chicken every 20 to 30 minutes with the pan juices during roasting.
Take the chicken from the oven and let it rest for about 5 minutes. Cut
the chicken into eighths and serve it with the roasted vegetables.
Source: FamilyTime Favorites
CROCK-POT BEEF BURGER STROGANOFF
1 1/2 lbs lean ground beef
3 slices bacon, diced
1 small onion, chopped
2 tbs flour
1/4 tsp paprika
1 tsp salt
1 can (10 3/4oz) condensed cream of mushroom soup
2 tbs dry red wine
1 cup dairy sour cream
6 to 8 hamburger buns, toasted and buttered
In large skillet, brown beef and bacon until red color disappears.
Drain. In crock-pot, mix together drained beef, bacon, onion, flour,
paprika, and salt. Stir in undiluted soup and wine. Cover pot and cook
on low 4 to 5 hours. Stir in sour cream. Spoon mixture over toasted
buns.
Serves 6 to 8.
*You can serve this over buttered noodles instead of the buns.
APPLE PECAN BREAD PUDDING
1 c. pecans, coarsely chopped
3 eggs
8 slices raisin bread, diced
2 c. Half & Half or milk
2 med. apples, green
1/4 c. bourbon or brandy
1 c. sugar
1/4 c. butter or margarine, melted
1 tsp. cinnamon
1 tsp. nutmeg. vanilla ice cream (optional)
Preheat oven to 350°F. Spread pecans in a shallow baking pan and bake
until golden, about 8-10 minutes, stirring occasionally. Meanwhile,
place bread cubes in a greased 3 quart or larger crock-pot. Peel, core
and thinly slice the apples. Mix lightly together the sugar, cinnamon
and nutmeg, add eggs and mix well. Blend in half and half or milk and
then stir in bourbon or brandy. Lightly mix pecans with bread and
apples. Pour egg mixture over bread. Drizzle with butter. Cover and
cook on low until apples are tender when pierced and custard is set,
about 31/2 to 41/2 hours. Let pudding stand, covered, for about 15
minutes.
Serve warm with ice cream, if desired.
FISH AND VEGETABLE SKILLET
Serves: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
1/4 cup water
2 tbsp. dry white wine (optional)
1/2 tsp. dried thyme, leaves, crushed
Generous dash ground black pepper
1 large carrot, cut in matchstick-thin strips (about 1 cup)
2 stalks celery, cut in matchstick-thin strips (about 1 1/3 cups)
1 small onion, chopped (about 1/4 cup)
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup
(Regular, 98% Fat Free or Healthy Request)
1 lb. firm white fish fillets, (cod, haddock or halibut)
Heat the water, wine, thyme, black pepper, carrot, celery and onion in
a 10-inch skillet over medium heat to a boil. Reduce the heat to low.
Cover and cook for 5 minutes or until the vegetables are tender-crisp.
Stir the soup in the skillet. Top with the fish. Cover and cook for 5
minutes or until the fish flakes easily when tested with a fork.
Serving Suggestion: Serve with hot cooked jasmine rice sprinkled with
chopped fresh herbs. For dessert serve chocolate and orange sorbets.
Source: Campbell's® Quick and Easy Cookbook
CLASSIC FETTUCCINE CARBONARA
Makes: 4 servings
Start to Finish: 25 minutes
Ingredients
2 tablespoons finely chopped onion
1/4 cup unsalted butter
4 slices bacon, cut into 1/2-inch pieces and crisp-cooked
3 ounces prosciutto, sliced 1/8-inch thick and cut into
1/2-inch pieces
1/3 cup dry white wine
1/3 cup whipping cream
1/3 cup milk
1 egg yolk, slightly beaten
2 tablespoons finely shredded Parmesan cheese
1 tablespoon snipped fresh parsley
1 9-ounce package refrigerated fettuccine
Finely shredded Parmesan cheese (optional)
Cracked black pepper (optional)
Directions
1. In a medium saucepan, cook onion in hot butter about 5 minutes or
just until tender. Stir in bacon and prosciutto. Cook and stir for 3
minutes more. Carefully add white wine. Bring to boiling; reduce heat.
Simmer, uncovered, for 5 minutes, stirring occasionally. Add whipping
cream and milk. Bring to a gentle boil.
2. Gradually add 1 cup of the hot cream mixture to egg yolk, stirring
constantly. Add egg yolk mixture to cream mixture in saucepan. Return
to a gentle boil; cook and stir for 2 minutes. Add the 2 tablespoons
Parmesan cheese and the parsley, stirring just until cheese melts.
3. Meanwhile, cook the fettuccine according to package directions;
drain well. Transfer pasta to a large serving bowl. Pour sauce over hot
pasta; toss to coat. If desired, sprinkle pasta with additional
Parmesan cheese and cracked black pepper. Makes 4 servings.
Nutrition Facts
Servings Per Recipe 4 servings Calories 488, Total Fat (g) 29,
Saturated Fat (g) 16, Cholesterol (mg) 206, Sodium (mg) 749,
Carbohydrate (g) 36, Fiber (g) 2, Protein (g) 18
Source: Better Homes & Gardens
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