|
A
to Z
Recipes
January
19,
2011
Always
something to make you think,
laugh and cook.
|
If
you had to go to the web site to
read this then you have not subscribed to this publication at our new
list host, EZezine. You may sign
up here or visit the permanent link at the bottom of this
publication.
Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. Sadness
befalls our a2z family again. We lost our longtime friend, Leasa Fallmer
Braymen, in Holstein, Iowa.
Leasa was
special to all of us who knew her, even my kids. She was known for her
wonderful sense of humor, as well as being extremely thoughtful...
especially when she felt you needed it most. She will long be
remembered as La-La-Leasa
to the QT forum
gang. She will live on in our hearts and fond memories of her.
On a happier note, the best of wishes for a wonderful birthday go to Larry Holmes in
Ontario, Canada. Larry has
been a great supporter of this publication, and a silver lining in many
a cloud for me. He is a true gentleman who has been an a2z'er for many,
many years. He is, as far as I know, our most senior member, but still
spry with a mischievous twinkle in his eye. Larry, I
truly love you and hope you have many, many more birthdays!
Our a2z family will be visiting the Charleston, South
Carolina area this year. The reservation is for the week of
November 5-11, 2011. I have a page on our web site which tells
you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html.
We will be renting a lovely beach house on Isle of Palms.
The time is NOW for you to
notify me if you will be staying at the house with us. Space at the
house is extremely limited. Use the link on the web page to confirm
your interest in sharing expenses of the luxury rental beach
house (save at least one half over a hotel). Of course, there are
many great places in the area in case you miss out on staying in the
house.
The current Monthly Theme
topic is Five
Ingredient 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 Newsletter.
We'll see you here again on Sunday, God willing.
|
|
|
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.
|
|
|
It
is foolish and wrong to mourn the men who died. Rather we should
thank God that such men lived.
~ George S. Patton, Jr.
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!
|
|
|
The Rain
~Shared by Rusty,
Leesburg, FL
It was a busy morning, about 8:30, when an elderly gentleman in his
80's arrived to have stitches removed from his thumb. He said he was in
a hurry as he had an appointment at 9:00 am. I took his vital signs and
had him take a seat, knowing it would be over an hour before someone
would to able to see him. I saw him looking at his watch and decided,
since I was not busy with another patient, I would evaluate his wound.
On exam, it was well healed, so I talked to one of the doctors, got the
needed supplies to remove his sutures and redress his wound.
While taking care of his wound, I asked him if he had another doctor's
appointment this morning, as he was in such a hurry.
The gentleman told me no, that he needed to go to the nursing home to
eat breakfast with his wife. I inquired as to her health.
He told me that she had been there for a while and that she was a
victim of Alzheimer's Disease.
As we talked, I asked if she would be upset if he was a bit late.
He replied that she no longer knew who he was, that she had not
recognized him in five years now.
I was surprised, and asked him, 'And you still go every morning, even
though she doesn't know who you are?'
He smiled as he patted my hand and said, 'She doesn't know me, but I
still know who she is.'
I had to hold back tears as he left, I had goose bumps on my arm, and
thought,
'That is the kind of love I want in my life.'
True love is neither physical, nor romantic.
True love is an acceptance of all that is, has been, will be, and will
not be.
The happiest people don't necessarily have the best of everything; they
just make the best of everything they have.
'Life isn't about
how to survive the
storm, But how to dance in the rain.'
We are getting older but only one day at a time.
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!
|
|
|
January is National Oatmeal Month
~Shared by Lucy
Wellhausen, Kirtland,
OH
Owner of Ohio
Honey Company
www.ohiohoney.com
January 18: On this day in 1882, A. A. Milne was born. He created
Winnie the Pooh, the bear who loves Ohio Honey Company
honey.
January 19: National Popcorn Day.
January 20: Today is the feast day of St. Sebastian, patron saint of
gardeners.
January 22: St.Vincent's Day. St. Vincent is the patron of vintners and
vinegar makers.
Remember on St. Vincent's Day:
If that the Sun his beams display
'Tis a token, bright and clear
Of prosperous weather all the year.
~Traditional
weather lore
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!
|
|
|
Monthly
Theme, Recipe Submissions |
|
Our
Monthly
Theme topic is: "Five Ingredient
Recipes"
This month's theme
topic is "Five Ingredient Recipes".
We're looking for are recipes which contain 5 ingredients (or
less). Water, oil, salt, and pepper do not count. I believe you will be
amazed at how many great recipes you will find that will fit into this
theme. Many of us are so busy with a job outside the home, family,
volunteering, etc. that having fewer ingredients could make our cooking
simpler and hopefully quicker. Be sure to use the Monthly Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
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
ten (10) most favorite recipes in this month's theme topic of
"Five Ingredient Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the
first Sunday of January. 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: "Five
Ingredient 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 "Five Ingredient
Recipes" has a deadline of
January 31, 2011,
and will be posted on February 6, 2011.
Please
use this email
link to submit a recipe for theme
recipes: "Five
Ingredient Recipes". As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
|
|
|
Placing a vote takes
only a moment and helps
promote A to Z Recipes.
Having
trouble using the
method above for placing your vote?
Vote
for
this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely
through reader support. Your donation helps to defray the expenses
involved with publishing this newsletter and the web site. There is no
monetary gain involved, only the opportunity for you to offset the
Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
To
make donations using other methods, go here.
|
|
|
Gifts for the Teacher
On the first day of school, the children brought gifts for their
teacher.
The florist's son brought the teacher a bouquet of flowers.
The candy-store owner's daughter gave the teacher a pretty box of candy.
Then the liquor-store owner's son brought up a big, heavy box. The
teacher lifted it up and noticed that it was leaking a little drop of
the liquid. She touched it with her finger and tasted it.
"Is it wine?" she guessed.
"No," the boy replied.
She tasted another drop and asked, "Champagne?"
"No," said the little boy..............
"It's a
puppy!"
New Teacher
~Shared by
Elizabeth P., Tupelo, OK
Having served his time with the Marine Corps, a man became a school
teacher and before school started he injured his back. He was required
to wear a plaster cast around the upper part of his body. Fortunately,
the cast fit under his shirt and wasn't even noticeable.
On the first day of class, he found himself assigned to the toughest
students in the school. Walking confidently into the rowdy classroom,
he opened the window wide and sat down at his desk. When a strong
breeze made his tie flap, he took a stapler and stapled the tie to his
chest.
He had no trouble with discipline that year
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!
|
|
|
Recipe
Reviews, Reader Comments |
|
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!
|
|
|
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
ITALIAN VEGETABLE
SALAD
~Shared by Pat,
Reno, NV
This salad is so good, give it a try, I think you will be glad you did.
1 pkg. Good Seasons Italian Dressing Mix
1/4 cup plus 3 Tbsp. water
1/4 cup white vinegar
1/4 cup oil
1 pkg (9-oz) refrigerated three cheese tortellini, cooked, rinsed and
drained
1 small zucchini, cut lengthwise in half, sliced (we used an avocado,
sliced in place of the zucchini)
1/2 cup chopped green peppers
1/2 cup chopped red peppers
1/2 cup halved cherry tomatoes
2 green onions, diagonally sliced
Place dressing mix, water and vinegar in cruet or other container with
tight-fitting lid. Add oil cover. Shake until well
blended. Combine reaming ingredients in a large bowl. Add
1/2 cup of the dressing; toss lightly. Cover. Refrigerate
at least 2 hours. Stir before serving.
Source: Kraft Foods
SWISS MUSHROOM SOUP
~Shared by Larry
J., Spring Hill, TN
4 Tbsp. butter (1/2 stick)
1 pint sliced fresh mushrooms
4-5 russet potatoes, peeled and diced
1 large can (28 oz.) chicken broth (reserve 1 cup)
3 Tbsp. chicken-flavored soup base
1/2 cup flour
1 cup reserved chicken broth
8 oz. shredded Swiss cheese
2 cups half & half
Saute mushrooms in butter in a large, heavy Dutch oven. Add
potatoes, soup base, and broth (less 1 cup reserved broth). Cover
and cook on low boil for 15-20 minutes until potatoes are done.
Whisk flour into the cup of reserved broth. Add into boiling
soup, stirring until thickened. Add shredded Swiss cheese and
stir until cheese is melted (the cheese may appear stringy at first,
but keep stirring over a low boil and it will melt further and become
smooth). If the mixture is not thick enough, add additional
mixture of flour and water to thicken. Add half and half to
mixture and heat to boiling.
This makes approximately 3 1/2 quarts. No salt is needed, since
the cheese and soup base have enough salt content for the potatoes.
Enjoy!
APPLE PORK CHOP
SKILLET
~Shared by Luanne,
FL
1 Tbsp. oil
4 boneless pork chops, 1/2 inch thick
2 apples, coarsely chopped
1-1/2 cups apple juice
1 pkg. (6 oz.) Stove Top Stuffing Mix, any variety
Heat oil in large nonstick skillet on medium heat. Add chops; cook 4
minutes on each side or until lightly browned. Remove chops from
skillet. Add apples, juice and contents of Vegetable/Seasoning packet
to skillet; stir. Bring to boil. Add Stuffing Crumbs; stir just to
moisten.
Top with chops; cover. Cook on low heat 10 minutes or until pork chops
are cooked through.
MARDI GRAS COFFEE
CAKE
ABM (automatic bread machine)
~Shared by Doe,
Oliver, B.C., Canada
Dough:
1 1/4 c milk
1/2 c marg
4 egg yolks
1 tsp salt
1/4 c sugar
4 c flour
1 tsp @ nutmeg & lemon rind
1 1/2 tsp yeast
Filling:
8 oz-250 g Philly, softened
1/2 c icing sugar
3/4 c coarsely chopped pecans
Frosting:
2 c icing sugar
3 tbsp milk, orange or lemon juice
purple, yellow & green coarse sugar sprinkles
Add all dough ingred to machine. Select dough cycle. When cycle is
complete, remove to lightly floured surface, let rest 5-10 mins. Roll
dough into 30x5 rectangle. Beat cream cheese, icing sugar, &
vanilla together until smooth. Spread lengthwise down the middle of
rectangle & sprinkle pecans on top. Fold both sides of dough over
filling & overlapping, pinch edges to seal. Form dough into a
circle on lightly greased parchment lined baking sheet or 12 inch pizza
pan, overlapping & pinching ends to seal. Cover, let rise about 45
mins. Slash dough about every 2 inches, going deep enough to expose
filling. Bake at 375 for 30 mins until golden. Cool on rack. For
frosting, mix icing sugar,& milk or juice tog until smooth &
spread over crown. Decorate with colored sugar in wide strips of
alternating colors.
Tip: To help hold the ring shape, grease the outside of an empty coffee
can, place in the middle of baking sheet, shape dough around it. Remove
can immed after baking. (Gold for power, green for faith & purple
for justice.)
COUNTRY CASSEROLE
~Shared by Johnny,
LA
2 cups small shell pasta, cooked and drained
3 cups frozen mixed vegetables, cooked and drained
2 cups shredded cheddar, divided
One can French fried onions, divided
2 cups shredded cooked chicken (can use canned chicken or rotisserie)
1 can cream of chicken soup
¼ cup milk
1 teaspoon pepper
1 teaspoon garlic powder
½ teaspoon salt
Preheat oven to 350 degrees. Combine everything in a large bowl,
reserving half of the cheese and half of the onions for topping later.
Spoon into 9×13 casserole dish. Bake for twenty five minutes. Top with
remaining onions and cheese, bake until cheese is melted, about five
minutes more.
Freezing options: Instead of freezing this in your casserole dish,
simply spoon it into a gallon ziploc bag. Lay the bag flat so that it
will thaw out quicker and place it in your freezer.
On the day you want it, take it out the night before and refrigerate or
place in fridge that morning.
If you forget to do all of this, no sweat! Just microwave the bag until
it thaws just a bit, pour into your casserole, and bake!
To bake a casserole that is still frozen, simply place in the oven
while the oven preheats. This allows the casserole to thaw quickly and
then bake to perfection.
BARBECUED MEATBALLS
~Shared by Treva, NC
These tender, pork and beef meatballs have just the right amount of
zip, thanks to the tangy sauce.
1 egg, beaten
1 cup crisp rice cereal, crushed, divided
1 tablespoon finely chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound ground beef
SAUCE:
1/4 cup packed brown sugar
3 tablespoons ketchup
1 teaspoon prepared mustard
1/8 teaspoon ground nutmeg
Directions: In a large bowl, combine the egg, 3/4 cup cereal, onion,
salt and pepper. Crumble beef over mixture and mix well.
For sauce, in a small bowl, combine the remaining ingredients. Add 2
tablespoons sauce to meat mixture; mix well. Shape into 1-1/2-in.
balls.
Place meatballs on a rack coated with cooking spray in a shallow baking
pan. Brush with remaining sauce; sprinkle with remaining cereal. Bake,
uncovered, at 400° for 20-25 minutes or until no longer pink; drain.
Yield: 1-1/2 dozen.
Nutrition Facts One serving: 1 meatball Calories: 74 Fat:3 g Saturated
Fat:1 g Cholesterol:28 mg Sodium:131 mg Carbohydrate:5 g Fiber:0 g
Protein:5 g
Diabetic Exchange:1 meat, 1/2 fat
CURRY POWDER
~Shared by Jim D.,
WA
1/2 Cup Turmeric
1/2 Cup Ground Coriander
2 Tablespoons Cardamom
1/4 Cup Black Pepper
1 Tablespoon Cayenne Pepper
1 Tablespoon Ground Ginger
1 Tablespoon Cumin
1 Tablespoon Granulated Onion
1 Tablespoon Celery Seed
1 Teaspoon Nutmeg
1/2 Teaspoon Ground Cloves
1/2 Tablespoon Cinnamon
Combine all and mix together.
NOTES: Using fresh ginger, onion, garlic etc., sautéing and then adding
the dried spices is a much better method, but here is a dry curry
powder to use as is.
This is a basic mixture. Experiment with optional ingredients to come
up with your own special mix.
Other optional ingredients to experiment with: Fennel seed, Caraway,
Basil, Dry Mustard, Mace, Garlic powder, mustard seeds, allspice,
thyme.
Source: FoodReference.com
LONG JOHNS
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
3 (.25 ounce) envelopes active dry yeast
1/2 cup warm water
1/2 cup shortening
1 cup boiling water
1 cup canned evaporated milk
2 eggs, beaten
1/2 teaspoon ground nutmeg
1/2 cup white sugar
2 teaspoons salt
8 1/2 cups all-purpose flour
1 quart oil for frying, or as needed
3/4 cup confectioners' sugar
1 tablespoon water, or as needed
In a small bowl, dissolve the yeast in 1/2 cup lukewarm water. Set
aside until bubbly, about 10 minutes. In a large bowl, dissolve
shortening in 1 cup of boiling water. Cool to lukewarm.
Mix the evaporated milk, eggs, nutmeg, sugar and salt into the
shortening and water. Stir in the yeast mixture and one cup of the
flour until well blended. Gradually mix in remaining flour 1 cup at a
time until dough is firm enough to remove from the bowl. Knead for
about 5 minutes on a lightly floured surface, or until smooth. Let rest
for 10 minutes.
Roll the dough out on a floured surface to 1/4 inch thick. Cut into
strips 1 inch wide and 6 inches long. Place onto waxed paper, and let
rise until doubled in size, about 1 hour.
Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175
degrees C). Carefully remove the Long Boys from the waxed paper and
place a few at a time in the hot oil. Fry for about 3 minutes per side,
or until light brown. Set over wire racks to drain. Drizzle with glaze.
To make the glaze, mix the confectioners' sugar with enough water to
make it able to drizzle in a long strand. Adjust amounts if necessary.
YUMMY CRACKER SPREAD
~Shared by Marilyn,
Canton, OH
3 (8 oz) packages cream cheese
1/4 cup sour cream
2 jars dried beef
1 bunch green onions
2 Tbsp. accent
2 tsp. Worcestershire sauce
Rinse and dry dried beef and chop.
Mix all ingredients together, refrigerate for flavors to blend.
Serve with assorted crackers.
COCONUT COUSCOUS
WITH MANGO &
BLACK BEANS
~Shared by Linda
H., Rosharon, TX
½ (17.6-ounce) can light coconut milk
1½ cup water
2 cups couscous
3/4 cup shredded coconut (sweetened coconut flakes)
1 can black beans, drained and rinsed
2 mangoes, peeled and cut in 1/3-inch dice
1 cup chopped scallions
2 tablespoons olive oil
2 tablespoons lime juice
1. Combine the coconut milk and water in a saucepan and bring to a
boil. Stir in couscous, cover and remove from heat. Let stand at least
15 minutes without removing the cover.
2. Meanwhile, place the coconut flakes in a dry skillet over medium
heat. Cook, stirring occasionally, until coconut begins to brown.
Transfer coconut to a serving bowl. Add the black beans, mangoes,
scallions, oil and lime juice.
3. Use the tines of a fork to scrape the couscous out of the pot and
into the serving bowl. Toss thoroughly; taste and add salt and pepper
as desired.
CROCK POT BRUNSWICK
STEW
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
3 medium onions, cut into thin wedges
2 lbs. chicken breasts or thighs, boneless and skinless, cut into
1 inch pieces
1 1/2 cups diced cooked ham (8 ounces)
1 (14.5 oz.) can diced tomatoes
1 (14 oz.) can chicken broth
4 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/4 teaspoon bottled hot pepper sauce
1 (10 oz.) package frozen sliced okra (2 cups)
1 cup frozen baby lima beans
1 cup frozen whole kernel corn
In a 3 1/2- to 4-quart crock pot place onion. Top with chicken and ham.
In a small bowl combine un drained tomatoes, broth, garlic,
Worcestershire sauce, mustard, thyme, pepper, and hot pepper sauce;
pour over chicken and ham. Cover and cook on low-heat setting for
8 to 10 hours or on high-heat setting for 4 to 5 hours.
Add okra, lima beans, and corn to crock pot. If using low-heat setting
turn to high-heat setting. Cover and cook 45 minutes more or until
vegetables are tender.
SWEET & SOUR PORK
~Shared by Jim H.,
Calgary, Alberta,
Canada
Ingredients:
1/2 lb. pork tenderloin (cut into bite-size pieces)
1/2 green bell pepper (about 2 oz. and cut into pieces)
1/2 red bell pepper (about 2 oz. and cut into pieces)
2 stalks scallions (only the white part, cut into 2 inch length)
1 piece fresh/canned pineapple ring (cut into small pieces)
1 clove garlic (finely chopped)
Oil for frying
Marinate:
1 teaspoon soy sauce
1/2 teaspoon corn flour
1/2 teaspoon rice wine
Frying Batter:
1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1/2 egg
1 teaspoon cooking oil
1 small pinch of salt
Sweet and Sour Sauce:
1 1/2 tablespoons tomato ketchup
1 teaspoon plum sauce
1/8 teaspoon Chinese rice vinegar (transparent in color)
1/2 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon oyster sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water
Method:
Cut the pork tenderloin into pieces and marinate with the ingredients
for 15-20 minutes.
Mix the sweet and sour sauce ingredients well and set aside.
Strain the dry ingredients of the frying batter and then add in the
egg, water, and cooking oil to form a thick batter.
When the pork is well-marinated, transfer the pork pieces into the
batter and make sure they are well coated. In a deep skillet, add in
the cooking oil enough for deep-frying. Once the oil is hot, deep fry
the pork pieces until they turn golden brown. Dish out and drain on
paper towels.
Heat up a wok and add in some cooking oil. Add in the chopped garlic
and stir fry until light brown, then follow by the bell peppers and
pineapple pieces. Stir fry until you smell the peppery aroma from the
peppers and then add in the sweet and sour sauce. As soon as the sauce
thickens, transfer the pork into the wok and stir well with the
sauce. Add in the chopped scallions, do a few quick stirs, dish out and
serve hot with steamed white rice.
MOCHA ICE CREAM
BROWNIE BOMBE
~Shared by Doe,
Oliver, B.C., Canada
4 c coffee ice cream
4 c choc ice cream
8-oz bittersweet choc finely chopped
1 c whipping cream
Brownie Base:
1 c butter
1 c sifted cocoa
4 eggs
1 1/2 c sugar
1/2 c flour
1/4 c coffee liqueur or brewed espresso
1 tsp vanilla or rum extract
Brownie Base: In sm pot, melt butter over low heat, stir in cocoa
until blended. Set aside. In bowl, beat eggs with sugar until pale and
thickened, stir in liqueur and vanilla. Fold in cocoa, then flour. Pour
into greased and floured 9" springform pan, bake at 350 for 35 mins or
until set but still slightly jiggly in centre. Transfer to rack, let
cool one hour. Remove pan side, let cool completely.
Let coffee ice cream stand at room temp for 20 mins until softened.
Line 9" diam bowl with saran, leaving 3" overhang. Line bowl with even
layer of coffee ice cream, leaving 1" space at top. Freeze 30 mins, til
firm. Fill with choc ice cream, pressing down and smoothing top,
leaving 1" space at top. Cover with saran and chill 2 hrs until firm.
Place chocolate in bowl. In sm pot, heat cream just until bubbles form
around edge of pan, pour over choc, stirring until melted. Let cool.
Cut off any raised edges from top of brownie base. Spread with 1/4 c of
the choc mix. Remove saran from frozen ice cream, invert brownie base
on top, pressing against ice cream. Cover with saran, freeze 1 hr.
Remove saran. Invert onto serving plate, remove bowl and saran. Spoon
1/4 c of the rem choc mix into piping bag, set aside. Working quickly,
spread in rem choc mixture over ice cream and brownie. Freeze 30 mins
until firm. Pipe choc mix in squiggles all over bombe. Freeze 30 mins
or until firm.
Bombe can be covered loosely with saran and stored in rigid container
in freezer for up to one week. Let stand at room temp for 15 mins
before serving.
SWEET POTATO CRUNCH
~Shared by Johnny,
LA
6 sweet potatoes
1 cup sugar
1/3 c. well packed brown sugar
2 eggs
1 stick butter, softened
1 tsp. vanilla extract
1 tsp. lemon extract
1 tsp. nutmeg
1 tsp. cinnamon
2 t. Cinnamon-Cider Syrup
handful of small marshmallows
Crunch Topping:
1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tblsp. cinnamon
Boil potatoes til tender. Take skin off when cooled and able to handle.
Put in a large bowl and whip them til fluffy adding all other
ingredients. Pour into a buttered casserole and top with the crunch
topping.Bake at 350 for 45 minutes. Sprinkle on marshmallows around the
edges and bake additional 5 minutes.
CHICKEN IN BASIL
CREAM
~Shared by Treva, NC
"This recipe is a welcome change from the usual fried chicken. The
cream sauce gives it a wonderful flavor."
1/4 cup milk
1/4 cup dried bread crumbs
4 skinless, boneless chicken breasts
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 (4 ounce) jar sliced pimento peppers, drained
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 teaspoon ground black pepper
Place milk and bread crumbs in separate, shallow bowls. In skillet,
heat butter or margarine to medium heat. Dip chicken in milk, then coat
with crumbs. Cook in butter or margarine, on both sides, until juices
run clear (about 10 minutes). Remove and keep warm.
Add broth to skillet. Bring to a boil over medium heat, and stir to
loosen browned bits from pan. Stir in cream and pimentos; boil and stir
for 1 minute. Reduce heat.
Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated
through. Pour mixture over chicken and serve!
JAPANESE CHICKEN
KABOBS
~Shared by Jim D.,
WA
Active Time: 20 Minutes
Total Time: 1 Hour 15 Minutes
Makes 4 servings
Serve these as appetizers, too, warm or chilled. Allow 1 kabob per
serving. When weather permits, cook the kabobs on the grill instead of
the broiler. As a main course, offer the kabobs on a bed of fluffy
steamed white rice.
INGREDIENTS
For the Marinade:
1 teaspoon finely shredded orange peel
1/2 cup orange juice
1/3 cup dry sherry
1/4 cup soy sauce
2 teaspoons sugar
1 clove garlic, minced
1/2 teaspoon grated ginger root
For the Kabobs:
12 ounces boneless, skinless chicken breast halves
6-8 green onions
Hot cooked rice
Pickled ginger (optional)
DIRECTIONS
FOR THE MARINADE:
In a small mixing bowl combine the orange peel, orange juice, sherry,
soy sauce, sugar, garlic, and gingerroot. Set aside 1/4 cup of the
marinade mixture to serve with the cooked kabobs.
FOR THE KABOBS:
Soak twelve 6-inch wooden skewers in water for 30 minutes. Cut chicken
breast halves into 1-inch pieces. Cut green onions into 1 1/2 inch
lengths. Thread 3 chicken pieces and 2 onion pieces onto each wooden
skewer, alternating chicken and onions. Place kabobs in a shallow dish
and pour marinade over kabobs. Marinate at room temperature for 30
minutes, turning kabobs once. Remove kabobs from marinade, reserving
marinade.
Preheat broiler. Place kabobs on the unheated rack of a broiler pan.
Broil 4 inches from the heat for 8-10 minutes, or till chicken is
tender and no pink remains, turning and brushing with reserved marinade
once.
Meanwhile, heat the 1/4 cup reserved marinade. Serve with kabobs, rice,
and pickled ginger, if desired.
Nutrition Information
Makes 4 servings - Facts Per Serving:
Calories: 182 Fat. Total: 1g Carbohydrates, Total: 16g
Cholesterol: 49mg Sodium: 683mg Protein: 23g
Fiber: 3g % Cal. from Fat: 5% Fat, Saturated: 0g
Source: Cooking at a Glance - Chicken
ATLANTA FISH MARKET
CAPE COD SEAFOOD
CHILI
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
3 tablespoons olive oil
1 medium onion
2 jalapeno peppers
2 red peppers
1 green pepper
1 yellow pepper
6 garlic cloves
2 tablespoons salt
2 tablespoons chili powder
1 teaspoon ground black pepper
1 teaspoon crushed red pepper
3 bay leaves
1 teaspoon ground allspice
1 (3 ounce) can tomato puree
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can kidney beans
1 (8 ounce) clam juice
4 ounces dark chocolate
1/2 cup chopped cilantro
1/2 cup chopped parsley
1 1/2 pounds Bay scallops
1 1/2 pounds Bay shrimp
1 (6 to 8 ounce) piece of cod filet
In a medium saucepan, heat the olive oil. Add the vegetables (medium
dice) and saute for 2 to 3 minutes.
Add the dried herbs and spices and stir well. Add the tomato paste and
cook slowly for 2 minutes.
Add the clam juice and the crossed tomatoes and bring back to a simmer.
Add the beans, chocolate and fresh herbs. Taste for seasoning and add
the seafood.
The scallops will cook in minutes and the Bay Shrimp only need to be
warmed up.
Servings: 6 to 8
SALMON-STUFFED
TOMATOES
~Shared by Marilyn,
Canton, OH
1 can (14-3/4 oz.) red salmon, drained, deboned, flaked
1 cup thinly sliced celery
2 Tbsp. chopped green pepper
2 Tbsp. minced chives
1 Tbsp. chopped sweet pickles
1/2 cup mayonnaise
2 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. lemon-pepper seasoning
6 medium tomatoes
In a large bowl, combine salmon, celery, green pepper. chives and
pickle.
In a small bowl, combine mayonnaise, lemon juice, salt and lemon-pepper.
Add to salmon mixture and mix gently. Cover and refrigerate for 2 hours.
Core tomatoes; cut into 4 - 6 wedges, not cutting all the way through.
Place tomatoes on each of 6 salad plates; top with salmon salad.
Makes 6 servings.
LEMON ANGEL HAIR
~Shared by Linda
H., Rosharon, TX
8 oz. angel hair
1/3 rounded c. pecan halves
2 T. lemon zest
1/4 scant c. plain olive oil
1/4 c.+ fresh lemon juice (don't substitute)
3 rounded tsp. minced garlic
3/4 to 1 c. cooked or raw shrimp, halved lengthwise
Coarse salt & coarse pepper
1 heaping c. grape tomatoes, halved
1/2 c. mixed snipped basil, parsley, & mint
Start salted water for pasta. Zest lemon into measuring cup, add juice.
Set out everything else.
Toast pecans in 10" skillet on Medium High heat about 3 minutes, then
lift out & reserve. Reduce heat to Medium; add oil, then shrimp,
then garlic; cook 1 - 2 minutes. Off heat, add juice. Cook pasta to
just al dente; add 2 T. of cooking water to the lemon mixture, then
drain pasta well. Return it to the pot & pour lemon mixture over it
& toss. Add tomatoes, herbs, & pecans, & grind on salt
& pepper.
Serve hot or at room temperature to 3 or 4. Thanks to Dale Alfredson.
Omit shrimp for an unusual side dish for 6 or 8.
Source: http://www.nancyskitchen.com
TRIPLE CHOCOLATE
& VANILLA
CHEESECAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Servings: Makes one (9-inch) cheesecake
Prep Time: 20 minutes
Cook Time: 50 minutes
Ingredients
1 1/2 cups finely crushed creme-filled chocolate sandwich cookies
(about 18 cookies)
3 tablespoons butter or margarine, melted
4 (8-ounce) packages cream cheese, softened
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated
milk)
4 eggs
1/3 cup all-purpose flour
1 tablespoon vanilla extract
2 (1-ounce) squares semi-sweet chocolate, melted
Chocolate Glaze (recipe follows)
Instructions
Preheat oven to 350°F. Combine cookie crumbs and butter; press firmly
on bottom of 9-inch springform pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE
BRAND® until smooth. Add eggs, flour and vanilla; mix well. Divide
batter in half. Add chocolate to one half of batter; mix well. Pour
into prepared pan. Top evenly with vanilla batter.
Bake 50 to 55 minutes or until center is set. Cool. Top with Chocolate
Glaze. Chill. Store leftovers covered in refrigerator.
Notes: Chocolate Glaze: In small saucepan over low heat, melt 2
(1-ounce) squares semi-sweet chocolate with 1/4 cup whipping cream.
Cook and stir until thickened and smooth. Remove from heat; spread over
cheesecake. (Makes about 1/3 cup) Tip: Glaze can be doubled.
TEXAS CHICKEN
~Shared by Jim H.,
Calgary, Alberta,
Canada
Who wants Texas Chicken?
I combined several spices together and gave the chicken a good rub in
the morning before work. I then wrapped the chicken up and let it sit
in the fridge to intensify with flavor. You can even do this the
night before if you have time. When using rubs like this one
below, I like to keep the skin on so the flavor will stick
better. Once cooked, you can remove the skin if you want before
eating it. That is if you are watching your caloric intake or
just do not like crispy baked chicken skin. Below is both the rub
recipe as well as the instructions I went with for cooking the
chicken. I also made a nice batch of sweet potato fries (which I
am literally addicted to).
Ingredients
Chicken:
1/2 Chicken cut in pieces
2 Sweet
Potatoes
Rub:
5 tablespoons paprika
2 1/2 tablespoons salt
2 tablespoons garlic powder
2 tablespoons onion powder
4 teaspoons black pepper
4 teaspoons dried parsley
2 teaspoons cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1/4 teaspoon hot chili powder
Grated lemon zest
Method
1. Preheat oven to 350 degrees.
2. Prepare chicken and ensure the chicken is clean and dry. (I
like to pat it dry with paper towel to ensure the rub will adhere
better).
3. Take some of the rub and massage it all over the chicken, pressing
firmly to allow it to penetrate the skin. Transfer it to a
Tupperware dish or a ziploc bag and let it rest in the fridge.
4. Slice sweet potatoes according to instructions.
5. Place chicken on cookie sheet and bake at 350 for about 45 - 60
minutes.
Zesty Tip: When I make rubs, I make them in large batches and store it
in jars for future use. This saves a lot of time and adds variety
to your dinner. As I have mentioned before… variety is the spice
of life.
Source: Zestycook.com
LEMON SQUARES
~Shared by Doe,
Oliver, B.C., Canada
1/2 c chpd nuts
1 c flour
1/2 c marg
8-oz soft cream cheese
1 c icing sugar
2 sm pkgs instant lemon pudding
2 1/2 c milk
Cool Whip
Layer One: In sm bowl combine flour with marg. Press in ungreased 9x13
pan. Bake at 350 for 15 mins.
Layer Two: In med bowl combine cream cheese with icing sugar and mix
well. Gently fold in 1 c Cool Whip.
Layer Three: In lg bowl combine milk and pudding mix, and beat until
smooth and thick.
Layer Four: Spread Cool Whip over top and serve.
PENNE WITH ROASTED
TOMATOES AND FENNEL
~Shared by Johnny,
LA
If you like fennel like I do, I think you'll find this combination
quite delicious -- marvelous for a casual summer supper.
Makes 6 servings
1 pound penne pasta
1 ½ pounds vine-ripened tomatoes
6 tablespoons olive oil
Salt and freshly ground black pepper
1 large fennel bulb, thinly sliced
1 Vidalia onion, thinly sliced
2 garlic cloves, crushed
½ cup pitted and chopped kalamata olives
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil leaves
Boil the penne according to package directions. Drain and refresh with
cool water. Transfer the penne to a large bowl and toss with 1
tablespoon olive oil. Set aside.
Preheat the oven to 400 degrees. Cut the tomatoes into sixths
lengthwise and arrange on a roasting pan. Brush them with 1 tablespoon
of the olive oil and sprinkle with salt and pepper. Roast until the
tomatoes are very soft, about 12 minutes. Remove them from the oven and
set aside to cool.
Spread the fennel and onions evenly on a roasting pan and brush with 1
tablespoon of the olive oil. Sprinkle with salt and pepper. Roast,
stirring occasionally, until soft, 10 to 12 minutes. Remove from the
oven and set aside.
Put the remaining 3 tablespoons olive oil in a small pan with the
garlic and heat slowly. When hot, remove from the heat and add the
olives. Add this mixture and the cooled tomatoes, fennel, onions,
balsamic vinegar and basil to the bowl of pasta and toss to mix well.
Season again with salt and pepper to taste.
Source: Marcelle Bienvenu
CATALINA CITRUS SUN
TEA
~Shared by Treva, NC
4 To 5 Tbsp. Black Tea -- (9 to 12 bags)
4 Cups Cold Water
3 Tablespoons Granulated Sugar
6 Inches Mint Sprigs
2 Cups Fresh Orange Juice
Juice Of 1 Lemon
1 Orange -- * see note
1 Orange -- ** see note
Mint Leaves -- for garnish
* peeled and seeded, (with membrane removed) cut into thin pieces
** in half moon slices for garnish In a glass jar, combine the tea,
water, sugar and mint sprig. Screw on the cap and shake gently. Place
the jar in a warm, sunny location for 3 hours. Blend the orange juice
and lemon juice into the tea mixture. Strain the mixture through a
sieve, and add the orange pieces. Refrigerate for several hours before
serving, Orange slices and mint leaves for garnish.
Makes 4 servings.
NEW MEXICO BEEF STEW
WITH GREEN CHILES
AND POSOLE
~Shared by Jim D.,
WA
Active Time: 15 Minutes
Total Time: 2 Hours 45 Minutes
Serves 4 to 6
This classic Southwestern dish is traditional fare during the fall,
especially for family gatherings and holiday season celebrations. The
long green chiles grown in the Rio Grande Valley in the southern part
of New Mexico, especially around Hatch, are among the most flavorful in
the world, and with a medium heat, they are popular in many regional
recipes. Posole is the Spanish name for field corn that has been
treated with slaked lime to remove the tough outer layer of the
kernels, similar to hominy. Posole is also the name given to a stew
made with pork and posole corn, but beef, lamb, and goat work equally
well. Serve this stew with warm flour tortillas, fresh crusty bread, or
corn bread.
INGREDIENTS
3 tablespoons olive oil
1 cup all-purpose flour
1 pound top-sirloin or chuck steak, choice grade cut into 1/2-inch dice
3 cups beef stock
2 cups water
1 cup red wine
1 pound fresh posole, rinsed
1 onion, diced
5 garlic cloves, minced
5 New Mexico green chiles, or green Anaheim chiles, roasted, peeled,
seeded, and diced
1 teaspoon ground cumin
1 tablespoon dried oregano
3/4 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
2 russet potatoes, about 8 ounces each, chopped
2 carrots, sliced
DIRECTIONS
TO PREPARE STEW: Heat 2 tablespoons of the olive oil in a large
saucepan or stockpot. Place the flour in a shallow bowl or on a large
plate and season with salt and pepper. Dredge the beef in the flour,
add half to the saucepan, and sear over medium-high heat for about 5
minutes, or until browned on all sides. Remove the beef from the pan
with a slotted spoon. Heat the remaining 1 tablespoon of olive oil and
repeat for the remaining beef.
Add the first batch back to the pan when the second batch has cooked.
Add the beef stock, water, and wine, and bring to a boil. Add the
posole, onion, garlic, and green chiles, and return to a boil. Reduce
the heat to a simmer and add the cumin, oregano, salt and pepper. Cook,
partially covered, for 1 1/2 hours, stirring occasionally. Add the
potatoes and carrots, and continue to cook for 1 hour or until the
potatoes and posole are tender and the kernels have opened up. Add a
little more water if necessary to keep the consistency soupy, and
adjust the seasonings as necessary.
WINE RECOMMENDATION: This stew demands a wine of strong character as
well. The Rhone Valley of France provides just such wines:
Chateauneuf-du-Pape, Gigondas, St. Joseph, and Hermitage are all good
choices.
HELPFUL TIPS: You can use dried posole in this recipe, but the stew
will take up to 5 hours to cook. If using dried posole, add the
potatoes 1 hour before the stew finishes cooking. If posole is
unavailable, use canned (precooked) hominy. Rinse it well and add 15
minutes from the end of the cooking process.
Nutrition Information
Serves 4 to 6 - Facts Per Serving:
Calories: 613 Fat. Total: 12g Carbohydrates, Total: 95g
Cholesterol: 46mg Sodium: 390mg Protein: 29g
Fiber: 8g % Cal. from Fat: 18% Fat, Saturated: 0g
Source: Beef for All Seasons
DISNEY SGT.
PRESTON'S YUKON SALOON
NACHOS
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
8 ounces Bag tortilla chips
1/2 cup Refried beans
1/2 cup Cheese sauce
1/4 cup Jalapeno peppers, sliced
1/2 cup Sliced black olives
1/2 cup Onion, diced
1/2 cup Tomatoes, diced
2 cups Cheddar cheese, shredded
2 cups Jack cheese, shredded
1/2 cup Scallions, chopped
1/2 cup Sour cream
1/2 cup GUACAMOLE
1/2 cup SALSA
In 9" baking dish, spread an even layer of chips. Pour cheese sauce and
beans evenly over chips. Sprinkle with jalapenos, olives, onions, and
tomatoes. Top with cheese; bake 5 mins or until cheese melts. Garnish
with scallions. Serve with sour cream, guacamole and salsa.
VERY SPECIAL LEMON
MUFFINS
~Shared by Marilyn,
Canton, OH
1 cup butter
1 cup sugar
4 egg yolks, well beaten
1/2 cup lemon juice
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
4 egg whites, stiffly beaten
2 teaspoons grated lemon peel
Preheat oven to 375 degrees.
Combine sugar and butter and cream until smooth; add egg yolks and beat
well.
Sift dry ingredients together. Add alternately to creamed mixture
with lemon juice,
mixing well after each addition. DO NOT OVERMIX.
Fold in the egg whites and lemon peel. Fill greased miniature
muffin tins 3/4 full.
Bake about 18 to 20 minutes.
YIELD: 5 dozen miniature muffins
VANILLA WAFER CAKE
~Shared by Linda
H., Rosharon, TX
Servings: 12
"This cake uses crushed cookies instead of flour. It is a great cake
for kids: they will love crushing all those cookies."
1 cup butter
6 eggs
1/2 cup milk
2 cups white sugar
1 (12 ounce) package vanilla wafers, crushed
1 (8 ounce) package flaked coconut
1 cup chopped pecans
Preheat oven to 300 degrees F (175 degrees C). Grease and flour a bundt
pan.
Cream butter or margarine; add sugar, and beat until smooth. Add eggs,
one at a time, beating well after each addition. Stir in crushed
vanilla wafers alternately with milk. Add coconut and pecans, and mix
until blended. Pour batter into prepared pan.
Bake for 1 1/2 hours. Cool.
BEEF ROLL MOZZARELLA
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
1-1/2 pounds lean ground beef
1 tsp salt
1/4 tsp pepper
1 tsp dehydrated onion flakes
1 can (15-oz) tomato sauce
2 tbsp Vermouth
1 Egg, lightly beaten
1/2 cup packaged bread crumbs
1 can (4-oz) mushroom pieces
1-1/2 cup mozzarella cheese, shredded
Instructions
Combine beef, egg, onion, salt, pepper & bread crumbs in a large
bowl.
Drain mushroom liquid to make 1/2 cup, reserving mushroom pieces for
later use. Add mushroom liquid to meat. Mix lightly until well
combined. Press in to 14 x 10-inch rectangle on waxed paper. Sprinkle
with mozzarella to within 1/2 inch of edge. Roll up short side. Place
seam side down in a 13 x 9 x 2-inch baking dish.
Combine tomato sauce with vermouth. Spread half over roll. Bake at 375
degrees F. for 45 minutes. Combine remaining tomato sauce with the
reserved mushrooms, spread on roll. Bake 12 minutes longer. Lift to
heated platter.
Yield: 4 servings
QUICK HOMEMADE
TOMATO SOUP
~Shared by Jim H.,
Calgary, Alberta,
Canada
This recipe came from Canadian Living magazine, adapted for our
household...makes a great "fancy" lunch on a weekend even though it's
so quick!
25 min
5 min prep
SERVES 4
2 tablespoons vegetable oil
2 onions, chopped
4 cloves garlic, minced
1 (28 ounce) can stewed tomatoes
3 cups chicken stock
1/4 cup tomato paste
1/4 teaspoon pepper
1. in saucepan, heat oil over medium heat.
2. Cook onions and garlic until softened.
3. Add tomatoes, stock, tomato paste and pepper.
4. Bring to a boil.
5. Reduce heat and simmer for 15 minutes or until slightly thickened.
6. Using immersion blender or food processor, puree (optional).
Source: Recipezaar
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!
|
|
|
BERRY SMOOTHIE PIE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 (3 oz) pkg. sugar free strawberry gelatin
1/3 C. reduced calorie reduced sugar cranberry juice
1 (6 oz) carton reduced fat raspberry yogurt
3 C. chopped fresh strawberries
1 reduced fat graham cracker crust
fat free whipped topping, optional
In a small microwave safe bowl, sprinkle gelatin over cranberry juice,
let stand for 1 minute. Microwave on high for 40 seconds,
stir. Let stand for 1 minute or until gelatin is completely
dissolved.
In a blender combine the gelatin mixture, yogurt and strawberries,
cover and process until blended. Pour into crust.
Refrigerate for 4 hours or until set. Serve with whipped topping
if desired.
WILD MUSHROOM AND
BEEF STEW
~Shared by Treva, NC
Roasted red onions give this stew a rich, almost smoky flavor. Make an
extra batch of the tasty onions to use as a pizza or sandwich topping;
refrigerate onions for up to four days.
5 cups water
3 cups fat-free, less-sodium chicken broth
1 cup dried porcini mushrooms (about 1 ounce)
2 tablespoons all-purpose flour
1 teaspoon salt
2 garlic cloves, minced
2 pounds beef stew meat
1 tablespoon canola oil, divided Cooking spray
2 (8-ounce) packages presliced button mushrooms
1 pound cremini mushrooms, sliced (about 10 cups)
1/4 cup tomato paste
4 cups coarsely chopped red onion
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
Bring water and broth to a boil in a saucepan. Add porcini; remove from
heat, and let stand 15 minutes. Drain in a colander over a bowl,
reserving liquid. Chop porcini; set aside. Combine flour, salt, garlic,
and beef, tossing well to coat. Heat 1 teaspoon oil in a large Dutch
oven over medium-high heat. Add half of beef mixture; sauté 4 minutes
or until browned. Remove from pan. Repeat procedure with 1 teaspoon oil
and remaining beef mixture. Wipe pan clean with a paper towel; coat
with cooking spray. Add button and cremini mushrooms; cover, reduce
heat to medium, and cook 10 minutes or until mushrooms release liquid.
Stir in the reserved porcini liquid, chopped porcini, beef mixture, and
tomato paste; bring to a boil. Cover, reduce heat, and simmer 45
minutes. Preheat oven to 450°. Combine remaining 1 teaspoon
oil and onion on a foil-lined jelly-roll pan; toss well to coat.
Bake at 450° for 25 minutes, stirring twice. Add roasted onion,
rosemary, and pepper to stew. Cover and simmer stew an additional 30
minutes or until beef is tender. Sprinkle with parsley.
Yield: 8 servings (serving size: 1 1/2 cups)
CALORIES 324 (30% from fat); FAT 10.7g IRON 7.4mg; CHOLESTEROL
71mg; CALCIUM 51mg; CARBOHYDRATE 25.2g; SODIUM 509mg; PROTEIN 32.6g;
FIBER 6.1g
Source: Cooking Light, DECEMBER 2005
Click
if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
CAJUN SCALLOPS & BROWN RICE
~Shared by Doe,
Oliver, B.C., Canada
Your guests will surely be tempted by this bay scallop dish. It's
spicy, but a light cream sauce helps keep the heat under control. Serve
over brown rice, with a medley of seasonal vegetables on the side.
4 1/2 c fat free sodium reduced chicken broth
1 1/2 c long grain brown rice
1 1/2 lbs bay scallops
1 tsp paprika
1/2 tsp ground white pepper
1/4 tsp allspice
2 tsps olive oil
1 1/2 tbsp cornstarch blended with 1/3 c cold water
1/2 c reduced fat sour cream
Parsley sprigs
In a 3-4 qt pan, bring 3 1/2 c of the broth to a boil over high heat.
Add rice; reduce heat, cover & simmer til rice is tender to bite
about 45 mins. About 10 mins before rice is done, rinse scallops &
pat dry, then mix with paprika, white pepper, & allspice. Heat oil
in a wide non-stick frypan over high heat. Add scallops & cook,
turning often with a wide spatula, til just opaque in center, cut to
test, ( 2-3 mins). With a slotted spoon, transfer scallops to a bowl.
Bring pan juices to a boil over high heat; boil, uncovered, until
reduced to 1/4 c. Add remaining 1 c broth & return to boil. Stir in
cornstarch mixture; bring to a boil, stirring. Stir in sour cream &
scallops. Serve over rice & garnish with parsley sprigs.
Per Serving Exchanges
2 3/4 starch 0 fruit 0 milk 0 other carbs/sugar 0 vegetables 2
1/2 very lean meat/protein 1 1/2 fat
346 calories-21% from fat 8g total fat 3g sat
fat 44mg chol 283mg sodium 43g
carbs 2g fiber 27g protein 52gmg calcium 1mg
iron
BLUEBERRIES WITH
LEMON CREAM
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings (1/2 cup each)
INGREDIENTS
- 4 ounces reduced-fat cream cheese (Neufchatel)
- 3/4 cup low-fat vanilla yogurt
- 1 teaspoon honey
- 2 teaspoons freshly grated lemon zest
- 2 cups fresh blueberries
DIRECTIONS
Using a fork, break up cream cheese in a medium bowl. Drain off any
liquid from the yogurt; add yogurt to the bowl along with honey. Using
an electric mixer, beat at high speed until light and creamy. Stir in
lemon zest.
Layer the lemon cream and blueberries in dessert dishes or wine
glasses. If not serving immediately, cover and refrigerate for up to 8
hours.
Nutritional Information Per Serving (1/2 cup): Calories: 156, Fat: 7 g,
Cholesterol: 22 mg, Carbohydrate: 19 g, Protein: 6 g, Fiber: 2 g,
Sodium: 151 mg
Diabetic Exchanges: 1 Fruit, 1 Fat
Source: The
Eating Well Diabetes Cookbook
STRAWBERRY SPINACH
SALAD
~Shared by Mary S.,
Nashville, TN
Yield: 10 servings
INGREDIENTS
- 1 package (10 ounces) fresh baby spinach, washed, dried and
trimmed
- 1 pint fresh strawberries, cleaned and sliced lengthwise to
1/4-inch thickness
- 1/2 of a small onion, finely chopped
- 2 tablespoons sugar
- 3 tablespoons water
- 2 tablespoons white vinegar
- 1/2 teaspoon dry mustard
- 1/4 cup canola or vegetable oil
DIRECTIONS
Place the spinach in a large salad bowl; add the strawberries.
In a small bowl, combine the onion, sugar, water, vinegar, mustard, and
oil. Whisk until well combined. Drizzle the dressing over the salad and
toss to coat. Serve immediately.
Nutritional Information Per Serving (1 cup): Calories: 79, Fat: 6 g,
Cholesterol: 0 mg, Sodium: 23 mg, Carbohydrate: 6 g, Dietary Fiber: 2
g, Sugars: 4 g, Protein: 1 g
Diabetic Exchanges: 1/2 Carbohydrate, 1 Fat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
CAULIFLOWER WITH
TURMERIC
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
Serving Size: 1/2 cup
INGREDIENTS
- 2 teaspoons canola oil
- 2 teaspoons minced ginger
- 2 teaspoons minced green chilies
- 3 cups cauliflower florets
- 1 teaspoon turmeric
- 1/2 cup low-fat, low-sodium chicken broth
DIRECTIONS
Heat the oil in a skillet over high heat. Add the ginger and chili and
stir-fry for 1 minute.
Add the cauliflower, turmeric, and broth. Cover and steam until the
cauliflower is tender, yet firm, about 6-7 minutes.
Nutritional Information Per Serving (1/2 cup): Calories: 29, Fat: 2 g,
Cholesterol: 0 mg, Sodium: 24 mg, Carbohydrate: 3 g, Dietary Fiber: 1
g, Sugars: 1 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
PAN-SEARED STEAK WITH RED WINE PAN
SAUCE
~Shared by Jim D.,
WA
Serves 2.
Pan sauces cook quickly, so prepare the ingredients before you begin
cooking the steaks. Use a heavy skillet with a nonreactive cooking
surface.
Ingredients
2 boneless 8-ounce rib-eye steaks or top loin steaks, 1 to 1 1/4 inches
thick, thoroughly dried with paper towels
1 small shallot , minced (about 2 tablespoons)
1 teaspoon brown sugar
1/4 cup dry red wine , such as Cabernet Sauvignon
1/4 cup low-sodium chicken broth
1 bay leaf
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon Dijon mustard
1 1/2 tablespoons unsalted butter , cut into 3 pieces
1/2 teaspoon minced fresh thyme leaves
Instructions
1. Heat heavy-bottomed, 10-inch skillet over high heat until very hot,
about 3 minutes. Meanwhile, season both sides of steaks with salt and
pepper.
2. Lay steaks in pan, leaving 1/4-inch of space between each; reduce
heat to medium-high, and cook without moving until well browned, about
4 minutes. Using tongs, flip steaks; cook 4 minutes more for rare, 5
minutes more for medium-rare, and 6 minutes more for medium. Transfer
steaks to large plate and tent with foil to keep warm.
3. Off heat, add shallot and sugar to empty skillet; using pan’s
residual heat, cook, stirring frequently, until shallots are slightly
softened and browned and sugar is melted, about 45 seconds. Return
skillet to high heat, add wine, broth, and bay leaf; bring to boil,
scraping up browned bits on pan bottom with wooden spoon. Boil until
liquid is reduced to 3 tablespoons, about 4 minutes. Stir in vinegar
and mustard; cook at medium heat to blend flavors, about 1 minute
longer. Off heat, whisk in butter until melted and sauce is thickened
and glossy. Add thyme and season to taste with salt and pepper. Remove
bay leaf, spoon sauce over steaks and serve immediately.
Step-by-Step
Making a Pan Sauce
1. Pan-sear the steaks in a heavy-bottomed, nonreactive skillet.
2. Use the residual heat in the pan to sauté the aromatics until they
just begin to caramelize.
3. Return the pan to the heat, add the liquids, bring to a boil, and
reduce the total volume to about 1/3 cup.
4. Off heat, whisk in the butter until it is melted and incorporated,
then add fresh herbs and season to taste.
Source: Cooks Illustrated
SHRIMP IN CILANTRO
SAUCE
~Shared by Maggie,
TX
Start to Finish: 30 min.
Ingredients
8 ounces fresh or frozen large shrimp in shells
2 tomatillos, husked, rinsed, and chopped (1/2 cup)
1/4 cup chopped onion
1 clove garlic, minced
1 fresh jalapeno or serrano pepper, seeded and finely chopped
2 teaspoons olive oil or cooking oil
1/4 cup chicken broth
1/4 cup lightly packed fresh cilantro sprigs
1/4 cup lightly packed fresh parsley sprigs
1-1/2 cups hot cooked rice
Tomato wedges (optional)
Cilantro sprigs (optional)
Directions
1. Thaw shrimp, if frozen. Peel and devein shrimp; rinse. Set shrimp
aside.
2. For green sauce, in a medium skillet cook tomatillos, onion, garlic,
and jalapeno or serrano pepper in hot oil for about 5 minutes or until
onion is tender. Cool slightly.
3. Place tomatillo mixture in a blender container or food processor
bowl; add chicken broth, cilantro, and parsley. Cover and blend or
process until nearly smooth. Return mixture to skillet and heat through.
4. Meanwhile, in a large saucepan cook shrimp in boiling water for 1 to
3 minutes or until shrimp turn pink. Drain well. Toss cooked shrimp
with sauce.
5.To serve, spoon shrimp mixture over rice. If desired, garnish with
tomato wedges and additional cilantro.
Makes 2 servings.
Make-Ahead Tip: Prepare the sauce as directed in Steps 2 and 3, except
do not return the sauce to the skillet. Cover and chill the sauce for
up to 2 days. To serve, place in a covered saucepan and heat over
medium heat until hot.
Note: Double the recipe to serve 4. Use a large skillet to cook the
tomatillo mixture.
Nutrition Facts
Calories 119,
Total Fat (g) 5,
Saturated Fat (g) 1,
Cholesterol (mg) 131,
Sodium (mg) 252,
Carbohydrate (g) 4,
Fiber (g) 4,
Protein (g) 15
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens magazine
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
PASTA PRIMAVERA
This restaurant favorite is easily made at home. Your favorite
vegetables cook in the same pot as the pasta.
Makes 6 (1-cup) servings.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients
8 ounces linguine
4 1/2 cups assorted cut-up vegetables, such as broccoli florets, sliced
carrots, red bell pepper strips and peas
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup chicken or vegetable broth
1/4 cup dry white wine
2 tablespoons butter
1 teaspoon McCormick® Dill Weed
1 teaspoon McCormick® Garlic Salt
1/4 teaspoon McCormick® Thyme Leaves
Directions
1. Cook pasta in large saucepan as directed on package, adding
vegetables during the last 3 to 4 minutes of cooking. Drain well.
2. Place cream, cheese, broth, wine, butter, dill weed, garlic salt and
thyme in same saucepan. Bring to boil, stirring constantly with wire
whisk. Reduce heat to low; simmer 5 minutes. Add pasta and vegetables;
toss gently to coat well. Serve with additional Parmesan cheese, if
desired.
Tips
Shrimp Pasta Primavera: Prepare as directed. Add 1 pound large shrimp,
peeled and deveined, with vegetables during last 3 minutes of cooking.
Nutrional Information
Per serving
Calories: 390
Fat: 22 g
Carbohydrates: 36 g
Cholesterol: 74 mg
Sodium: 662 mg
Fiber: 4 g
Protein: 12 g
Source: McCormick® Seasonings
CHIACCHIERE
Ciacchiere means to chat in Italian. Because I never stopped talking as
a kid, my grandmother would always say to me “chiacchiere, chiacchiere,
chiacchiere” - meaning chatter, chatter, chatter. When you eat
ciacchiere, they crackle and crunch as you bite into the fragile,
crispy fried pastry making a lot of noise, spreading crumbs all over
the place and sprinkling you with confectionary sugar. They are only
eaten once a year, preceding Lent. Chiacchiere encourages chain eating.
~ Patricia Turo
Prep Time: 1 hour 12 minutes
Cook Time: 3 minutes each or until golden
Yield: 6 Dozen
Dough
Dry Ingredients:
4 cups flour, sifted
1/2 cup confectionary sugar
1/4 teaspoon salt
Wet Ingredients:
1/4 pound butter
2 tablespoon of Whiskey, Brandy, Sherry or Sweet Marsala wine
4 medium eggs, beaten
FRYING:
1 quart oil for frying (Canola oil or peanut oil)
DUSTING:
Confectionary sugar
DOUGH:
Cream the eggs and butter together. Add the alcohol of your choice and
blend. Sift the flour, sugar and salt and slowly add it into the egg
mixture. Form the dough and knead until it is smooth. Refrigerate for 1
hour.
ASSEMBLY:
Thinly roll out the dough. With a cookie cutter, cut the strips about
3” x 5” long. Make another cut in the center of the strip, about 1”,
and pull one end of the dough through the cut forming a bow.
FRYING:
In a deep fryer, place a few cookies at a time in hot oil and fry until
they puff up and become golden brown. Place them on paper towels to
drain or on a cake rack placed over a cookie sheet with a rim. This
allows any additional oil to drain out of the cookie.
COATING:
Once completely cooled, place a few cookies in a bag filled with
confectionary sugar and gently toss them, coating them with the sugar.
STORING:
Store in a paper bag. They will get soggy if they are stored in a
sealed container.
Source: by Patricia Turo, Now
Public
MUSHROOM QUICHE
I'll bet Luanne
in Florida, my Angela and
I could knock this baby out in one sitting, lol.
Ingredients
1 recipe pie dough (see Pâte
Brisée recipe)
2 tablespoons olive oil
2 medium shallots, thinly sliced
1 pound assorted mushrooms, quartered or sliced
Salt and freshly ground pepper
1/2 cup milk
1/2 cup heavy cream
3 large eggs
Pinch nutmeg
6 ounces Gruyère cheese, grated (1 1/2 cups)
Method
1. On a lightly floured surface, roll dough into a 12-inch circle. Fit
into a 10-by-1 1/2-inch round tart pan (with or without a removable
bottom), pressing dough into corners. Transfer to freezer to chill for
30 minutes.
2. Preheat oven to 350°. Line pastry with parchment paper, wax paper,
or aluminum foil, pressing into the corners and edges. Fill at least
two-thirds with baking weights - dried beans, rice, or aluminum pie
weights. Bake first for 15 minutes, remove from oven and let cool a few
minutes. Carefully remove parchment paper and weights. Poke the bottom
of the pie pan with the tongs of a fork and return to oven and bake an
additional 10 minutes or until lightly golden. (Fork holes are for any
air to escape.) Transfer to a wire rack to cool while making filling.
3. Heat oil in a large nonstick skillet over medium high heat. Add
shallots, and cook, stirring, until translucent but not brown, about 1
minute. Add mushrooms, and season with salt and pepper. Cook, stirring
frequently, until mushrooms first release their liquid and then liquid
evaporates and mushrooms are dark golden brown, 8 to 10 minutes.
4. Place tart pan on a baking sheet to catch any run-off there might be
(especially if you are using a pan with a removable bottom.) Sprinkle
half the cheese evenly over the bottom of the crust. Spread mushrooms
over the cheese and then top with remaining cheese. In a medium bowl,
whisk together milk, cream, and eggs. Season with nutmeg, salt, and
pepper. Pour over cheese. Transfer to oven, and bake until just set in
the center, 30 to 35 minutes. Cool on a wire rack for about 10 minutes
before slicing.
Serves 6-8.
Source: Simply Recipes
DAVE'S BANANA
BLUEBERRY MUFFINS
Yield: 1 dozen
Ingredients:
3 large ripe bananas
3/4 cup sugar
1 egg, slightly beaten
1/3 cup melted butter
1 cup fresh or frozen blueberries
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cup all-purpose flour
Instructions:
Mash bananas in a large mixing bowl. Add sugar and egg. Add butter and
blueberries. Combine dry ingredients and gently stir into banana
mixture. Pour into 12 well-greased muffin cups. Bake at 375 degrees for
20 minutes.
Source: 1870
Wedgwood Bed & Breakfast Inn of New Hope, PA.
OVEN-FRIED CHICKEN
PARMESAN
1/2 cup grated Parmesan cheese
1/4 cup flour
1 tsp. paprika
1/2 tsp. seasoned salt
3 lbs. chicken pieces
1 egg, slightly beaten
1 T milk
1/4 cup butter or margarine, melted
Combine cheese, flour and seasonings. Dip chicken pices in combined egg
and milk; coat with cheese mixture. Place in baking dish; pour
margarine or buttter over chicken. Bake at 350 degrees for one hour or
until tender.
BROCCOLI VEGETABLE
DIP
2 cups (16 oz.) sour cream
10 oz. pkg. frozen chopped broccoli, thawed and well drained
1/2 cup mayonnaise
1 envelope vegetable soup mix
Crackers or raw vegetables
In a bowl, combine sour cream, broccoli, mayonnaise, and soup mix, mix
well. Cover and refrigerate for 3 hours. Serve with crackers or
vegetables. Makes 3-1/2 cups.
|
|
|
A
to Z Readers' Family-Owned
Business Guide |
|
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 Reno, 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.
|
|
|
|