Good morning and welcome to your Sunday edition of
A to Z Recipes Newsletter. I have
gathered a few recipes from my personal files as a special gift to you.
Valentine's Day
is
my favorite 'holiday' and this is from my heart to yours. Have a great
day and God bless you all.
SHRIMP VICTORIA
This recipe was truly the catalyst
for me doing a little something for you this Valentine's Day. You just have to try it. No matter if
you sub low-fat margarine and sour cream. Just cook it. For someone you
love.
1 lb. peeled, cleaned shrimp (raw), coarsely chopped
1 c. sour cream
1 sm. chopped onion (I grated mine)
1/4 c. butter
8 oz. fresh mushrooms, sliced
1 tbsp. flour
1/4 tsp. salt
Dash of cayenne pepper
Cooked rice
Saute shrimp, onions and mushrooms in butter for 10 minutes. Sprinkle
in flour, salt and pepper. Stir in sour cream and cook (gently) for 10
minutes. DO NOT BOIL! Serve over rice.
CHILLED STEAMED ASPARAGUS WITH
CHERVIL
DRESSING
A simple but fabulous side dish for
most any main course.
Ingredients:
Juice of 2 lemons
2 Tablespoons chopped chervil
1 large egg yolk
2/3 cup olive oil
2 pounds tender young asparagus
Preparation:
Whisk together the lemon juice, chervil, and egg yolk in a small bowl.
Gradually whisk in the oil till the mix is creamy and smooth. Cover and
chill. Whisk for a minute or so just before serving.
Trim the asparagus of any fibrous ends and steam it in a
vegetable-steamer over simmering water till it is crisp-tender and
turns a bright emerald green, no more than 5 min. Remove to a colander
and place under cool running water till it is cold. Drain the asparagus
and refrigerate it till serving time.
To serve, arrange asparagus spears on a salad plate and drizzle a small
amount of dressing over them.
Yield: 8 servings.
Source:
Special
Occasions by John Hadamuscin
CAJUN CORN CASSEROLE
Ingredients
½ Tbsp Olive oil, Extra Virgin
1 Medium Onion, chopped
1 Large Red bell pepper, chopped
1 Can Whole kernel corn, drained
1 Can Cream-style corn
1 Pkg. Corn bread mix, 7.5 ounces
1/3 Cup Eggs, beaten
8 Ounces Fat free sour cream
1 Cup Shredded Mexican four cheese blend
Procedure Steps
1. Coat a sauté pan with a little olive oil and then sauté the onions
and peppers over medium heat until the onions are translucent, and
peppers are tender.
2. In a large bowl, combine the two cans of corn, corn bread mix, and
eggs.
3. Once the onions and peppers are done stir them into the bowl with
the other ingredients.
4. Pour the ingredients into a 2-quart baking dish coated with
non-stick spray or greased with butter.
5. Combine the sour cream with the shredded cheese and then spread this
evenly on top.
6. Bake for 1 hour in a 350° F. or until a toothpick or knife inserted
comes out clean. Then let stand at least 10 minutes before serving.
Source: Chef Ryan,
Mountain
Christmas Cabin Adventures
SWEET CHICKEN BACON WRAPS
Some of us attending the 2011 a2z
gathering in Charleston,
SC will be making a day trip
to Savannah,
GA. During our shopping, we
will be lunching at The Lady
& Sons Restaurant, owned
by Paula and her sons.
Prep Time: 25 min
Cook Time: 30 min
Level: Easy
Serves: 12 to 15 appetizer servings
Ingredients
1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder
Directions
Preheat oven to 350 degrees F.
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into
thirds. Wrap each chicken cube with bacon and secure with a wooden
pick. Stir together brown sugar and chili powder. Dredge wrapped
chicken in mixture. Coat a rack and broiler pan with nonstick cooking
spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35
minutes or until bacon is crisp.
Source: Paula Deen
OYSTER, BACON AND SWISS CHARD GRATIN
Celebrate Mardi Gras or any
Tuesday,
come to think of it, with this classic Bayou dish.
Ingredients:
3 slices thick-cut bacon, chopped
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons butter
2 bunches Swiss chard, chopped*
2 cups heavy cream
1/8 teaspoon nutmeg
18 oysters, chopped
1 cup grated parmesan cheese
Salt and pepper
2/3 cup bread crumbs
*Slice the stalk out from the center of each leaf of Swiss chard before
chopping it.
Directions:
1. Preheat the oven to 400°. In a large skillet, cook the bacon over
medium heat until crisp. Add the onion, garlic and butter and cook
until the onion is softened, about 5 minutes. Add the Swiss chard and
cook until wilted, 3 minutes. Transfer to a colander and squeeze out
any excess liquid. Reserve the skillet.
2. Add the cream and nutmeg to the skillet and boil until reduced by
half, about 5 minutes. Let cool.
3. Stir the chard mixture into the cream. Add the oysters and 1/2 cup
parmesan; season with salt and pepper. Spoon the mixture into a greased
3-quart baking dish.
4. In a small bowl, combine the remaining 1/2 cup parmesan and the
bread crumbs; sprinkle over the gratin. Bake until golden and bubbling
around the edges, 10 to 15 minutes. Serve warm.
Source: Rachael Ray Everyday
BACON WRAPPED DATES WITH GOAT CHEESE
OMG... this is sooo good.
Makes 30 dates.
30 pitted dates
3 tbs goat cheese
8 oz pkg bacon
HEAT oven to 350 degrees. Line a rimmed baking sheet with foil, set
aside.
CUT bacon slices into thirds. Split open date on one side from top to
bottom. Fill with 1/4 tsp goat cheese. Wrap date with 1/3 slice of
bacon and secure with a toothpick.
PLACE bacon wrapped dates on baking sheet and bake 27 min. or until
browned and crisp.
SERVE immediately.
SOUTHERN SPICY GLAZED PECANS
These make a great munchie while
sipping drinks. They're a hit with guests. Or just one special guest!
Time 25 minutes
Serves 10
Ingredients
1 large egg white
1/4 cup granulated sugar
1 teaspoon Kosher salt
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1 3/4 teaspoons cayenne pepper
2 1/2 cups pecan halves
Preheat oven to 300°F.
In a small bowl, combine sugar and spices; set aside.
In a large bowl, beat egg white until foamy and no clear liquid remains
at the bottom of the bowl. Once egg white is foamy and soft, whisk in
sugar and spice mixture. Stir in pecans until well coated; spread
mixture in a single layer onto an ungreased baking pan. Bake pecans at
300°F for 15 minutes. Remove from oven and, with a metal spatula, turn,
stir, and separate the nuts. Reduce oven heat to 250°F and bake nuts an
additional 10 minutes longer, or until medium brown. Remove from oven,
turn and stir again, then transfer to a wire rack to cool, breaking up
any nuts that stick together.
Yield: 2 1/2 cups
Per Serving (excluding unknown items): 203 Calories; 18g Fat (76.3%
calories from fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 195mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3
1/2 Fat; 1/2 Other Carbohydrates.
Source:
Group
Recipes
GORGONZOLA CHICKEN PENNE
6 Servings
Prep/Total Time: 30 min.
Ingredients
2 cups uncooked penne pasta
2 cups fresh broccoli florets
1 tablespoon water
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
9 tablespoons butter, divided
1 large onion, chopped
6 tablespoons all-purpose flour
2 cups chicken broth
3/4 cup white wine or additional chicken broth
1-1/2 cups (6 ounces) crumbled Gorgonzola cheese
Pepper to taste
Directions
Cook pasta according to package directions. Meanwhile, place broccoli
and water in a small microwave-safe bowl. Cover and microwave on high
for 2 to 2-1/2 minutes or until crisp-tender. Set aside.
In a large skillet, saute chicken in 3 tablespoons butter until no
longer pink. Remove and keep warm. In the same skillet, saute onion in
remaining butter until tender.
Stir in flour until blended. Gradually add broth and wine or additional
broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat to low; stir in cheese until blended.
Drain pasta and broccoli; add to onion mixture. Add chicken; heat
through. Season with pepper. Yield: 6 servings.
Nutrition Facts: 1 serving (1-1/3 cups) equals 487 calories, 28 g fat
(17 g saturated fat), 113 mg cholesterol, 910 mg sodium, 28 g
carbohydrate, 3 g fiber, 27 g protein.
Source:
Holiday
& Celebrations Cookbook Annual 2007 by Taste of Home
ASPARAGUS & PARMESAN ROLLS
This is very good and great for Valentine's Day with the vibrant
color of the roasted red peppers in the rolls. They make the creamy red
pepper mayonnaise for dipping very festive, too. My Trey loves
this (without the mayo dipping sauce). He likes it right out of the
oven, plain.
Thaw Time: 40 minutes
Prep Time: 20 minutes
Bake Time: 15 minutes
Cool Time: 10 minutes
Serves: 6
Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1
sheet), thawed
4 ounces cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 jar (7 ounces) roasted red pepper, drained and thinly sliced
1/2 cup mayonnaise
12 spears asparagus (about 1/2 pound), trimmed, cooked and drained
1 egg, beaten
Sesame seeds (white or black)
Directions
Heat the oven to 400°F. Stir the cream cheese, 1/4 cup Parmesan cheese,
black pepper and garlic powder in a medium bowl until the mixture is
smooth.
Reserve 1/2 cup red peppers. Place the mayonnaise and the remaining red
peppers into a food processor. Cover and process until the mixture is
smooth. Spoon into a serving bowl. Cover and refrigerate
until ready to serve.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry
sheet into a 12 x 9-inch rectangle. With the short side facing you, cut
the rectangle in half lengthwise.
Spread about 1/2 cup cream cheese mixture on each rectangle to within 2
inches of the edge. Divide the asparagus and reserved roasted
peppers between the pastry rectangles. Fold the long sides of the
pastry over the filling and press to seal. Place the rolls,
seam-side down, onto a baking sheet. Tuck the ends under to
seal. Brush the rolls with the egg and sprinkle with the sesame
seeds.
Bake for 15 minutes or until the rolls are golden brown. Cool the rolls
on the baking sheet on a wire rack for 10 minutes. Cut each roll into 6
slices. Serve warm with the red pepper sauce for dipping.
Source:
Pepperidge Farm
SMOTHERED HAMBURGER "STEAKS"
Yields: 4 servings
Note: This is a repeat posting of
this recipe... It has been reviewed and requested so many times that I
thought some of our newbies might enjoy seeing it.
I found a recipe on AllRecipes and tweaked it a bit. Actually, a LOT.
What an elegant way to prepare hamburger patties!
4 (8 ounce weight, uncooked) hamburger patties (steaks)*
seasoned salt to taste
cracked black pepper to taste
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons dried rosemary
1 tablespoon butter
2 cups onion slices
1 teaspoon white sugar
4 ounces blue cheese, crumbled
Season hamburger patties with seasoned salt and black pepper, and
arrange in a single layer in a large baking dish. In a bowl, whisk
together olive oil, balsamic vinegar, mustard, and rosemary. Pour
mixture over patties, and turn to coat. Marinate for up to 30 minutes.
While the meat marinates, melt the butter in a skillet over medium
heat. Cook onion slices in butter until soft, then stir in sugar.
Continue cooking until onions are caramelized. Set aside.
Preheat grill for high heat on one side, and medium heat on the other
side.
Lightly oil the grill grate. Place hamburger steaks on the hot side of
the grill, and cook for 10 minutes, turning once. When the steaks are
almost done, move to the cooler side of the grill. Top each steak with
a fourth of the caramelized onions and blue cheese. Close the lid, and
continue cooking until the cheese is melted.
* The original recipe calls for filet mignon but hamburger is more our
style.
CHOCOLATE COVERED STRAWBERRIES WITH
GRAND MARNIER
Ingredients
2 tablespoons Grand Marnier
8 large strawberries
16 ounces chocolate chips
2 tablespoons canola oil
Directions
1. Fill a syringe with the Grand Marnier and inject it into the
berries.
2. Melt the chocolate chips with the canola oil in a double boiler,
stirring to blend well.
3. Pat berries dry and dip into the chocolate, coating evenly.
4. Place on parchment and chill for 30 minutes.
Source:
Always
in Season by the Junior League of Salt Lake City, Utah
GARLIC PARMESAN OYSTER CASSEROLE
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
1-1/2 Tablespoons butter, divided use
1 cup day-old breadcrumbs, divided use
1/2 teaspoon garlic powder
3 dozen fresh oysters, shucked, drained, and patted dry
Salt and cayenne pepper to taste
1/3 cup chopped fresh parsley
1 to 1-1/2 cups freshly grated Parmesan cheese (not the canned stuff)
1/2 cup white wine
1-1/2 Tablespoons melted butter
Lemon slices for garnish
Preparation:
Preheat oven to 350 F. Use 1/2 tablespoon butter to grease a shallow
glass baking casserole dish.
Melt remaining 1 tablespoon butter in a frying pan. Add breadcrumbs and
stir-fry until lightly golden. Remove from pan and toss breadcrumbs
with garlic powder. Sprinkle 1/4 cup of the breadcrumbs over the bottom
of the greased casserole dish and set remainder aside.
Arrange oysters evenly in casserole. Sprinkle generously with salt and
dust with cayenne pepper. Top with parsley, Parmesan cheese, and
remaining breadcrumbs. Pour wine evenly over the top.
Bake in preheated oven about 15 minutes until lightly browned. When
done, remove and drizzle additional melted butter over the top of the
oyster casserole. Garnish with lemon slices to serve.
Yield: 6 to 8 servings
CREAMY WILD MUSHROOM SOUP
Dried wild mushrooms combine with
fresh white mushrooms in an easy
cream soup flavored with allspice. Plan ahead to soak the dried
mushrooms for 1 hour before beginning.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Ingredients:
1 ounce dried wild mushrooms, such as morels, cepes, or shiitakes
7 cups defatted chicken broth (canned or homemade)
1/4 cup tawny port
2 Tablespoons unsalted butter
1 cup coarsely chopped onions
1-1/2 pounds fresh white mushrooms, cleaned, stems trimmed, coarsely
chopped; reserve 8 whole mushroom caps for garnish
1 teaspoon ground allspice
Salt and coarsely ground black pepper, to taste
1 cup heavy (or whipping) cream
3 Tablespoons snipped fresh chives
Preparation:
Rinse the wild mushrooms well in a strainer under cold water to remove
any dirt. Place the mushrooms in a bowl. Bring 1 cup of the chicken
broth and the port wine to a boil and pour over the mushrooms. Let the
mushrooms soak for at least 1 hour. Drain the mushrooms, reserving the
liquid, and set aside. Strain the liquid through a double layer of
cheesecloth.
Melt the butter in a heavy soup pot over low heat. Add the onions and
cook until wilted, stirring occasionally, for 10 minutes. Add the fresh
mushrooms, increase the heat to medium-low, and cook to bring out their
flavor, stirring occasionally, for 15 minutes.
Add the remaining 6 cups chicken broth, the allspice, salt, and pepper.
Bring to a boil, reduce the heat, and simmer, partially covered, for 15
minutes. Add half the reserved wild mushrooms with all the soaking
liquid. Cook, partially covered, 15 minutes longer.
Puree half of the soup in a food processor or blender and return it to
the pot. Add the remaining wild mushrooms along with the cream. Heat
another 10 minutes to warm the soup through. Julienne the reserved
mushroom caps and garnish each serving with the julienned mushrooms and
snipped chives.
Yield: 8 servings
Source:
All
Around the World by Sheila Lukins
AMBROSIA FRUIT SALAD
2 cans (10 1/2 oz.) mandarin oranges, drained
1 can (20 oz.) pineapple chunks, drained
1 can (16 1/2 oz.) sweet cherries, (Royal Ann light) drained
2 c. flaked sweetened coconut
1 3/4 c. sour cream
2 c. miniature marshmallows
Mix all ingredients and chill several hours or overnight.
LINGUINI WITH CLAM SAUCE
Prep Time: 5 min
Cook Time: 15 min
Level: Easy
Serves: 4 servings
Ingredients
1 pound linguini
Salt
1/4 cup extra-virgin olive oil, 4 turns of the pan
6 fillets flat anchovies, chopped
4 cloves garlic, chopped
1 teaspoon dried thyme leaves
1/2 to 1 teaspoon crushed red pepper flakes
1/2 cup dry white wine, 2 turns of pan
1 (15-ounce) can whole baby clams, with their juice
Handful flat-leaf parsley, chopped
Directions
Bring a large pot of water to a boil. Add salt and the linguini and
cook to an extra chewy al dente, 7 minutes or so. The linguini will
continue to cook in sauce, later.
To a large skillet heated over medium heat, add oil, anchovies, garlic,
thyme and red pepper flakes. Cook together until anchovies melt into
oil and break up completely. Add wine to the pan and give the pan a
shake. Add clams and their juice. Drain pasta and add it to the clam
sauce. Toss and coat the pasta in sauce with clams until the pasta
absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and
season with salt, add parsley and serve.
Source: Rachael Ray
ROASTED PORK LOIN WITH BOURBON SAUCE
This is perfect for a romantic
meal.
The leftovers can be wonderful on
crusty bread with tomatoes, lettuce, red onion, and jalapeno
mayonnaise*.
2 tbsp. vegetable oil
1 tsp. thyme
1 tsp. oregano
1 tbsp. caraway seeds
1 lg. garlic clove
1 tsp. coarse or Kosher salt
4 1/2 lb. boneless pork loin
SAUCE:
1 c. chicken broth
1/2 c. water
1 tbsp. butter
2 tbsp. flour
1/2 c. scallion greens
1 tbsp. bourbon
Mix together oil and all herbs plus the salt. Rub onto the pork loin.
Put in large roasting pan, covered. Roast pork in middle of preheated
oven at 350 degrees for 50 minutes to one hour. Remove from oven and
transfer to cutting board. Let pork stand, covered with foil for 10
minutes. Cut roast on the diagonal to serve.
SAUCE:
While roast is standing, add bourbon, broth and water to pan juices and
bring mixture to a boil for 1 minute. Strain into bowl. In saucepan,
combine butter and flour, cook for 3 minutes, whisking, add broth and
whisk until smooth. Add scallions. Serve sauce with roast. Serves 4.
Jalapeno Mayonnaise (for leftovers)
Yield: Makes about 3/4 cup
Ingredients
1 rinsed, stemmed, and seeded fresh jalapeño chili (1 1/2 oz.)
3/4 cup mayonnaise
Preparation
In a blender or food processor, whirl 1 rinsed, stemmed, and seeded
fresh jalapeño chili (1 1/2 oz.) and 3/4 cup mayonnaise until smooth.
SHRIMP BARBARA
Yield: 4 servings
1 cup reduced-fat Thousand Island dressing
1/2 cup water
Cooking spray
3 garlic cloves, minced
1 pound medium shrimp, peeled and deveined
7 cups packaged cabbage-and-carrot coleslaw
2 tablespoons chopped fresh cilantro
Combine the salad dressing and water in a small saucepan. Cook over
medium heat for 3 minutes or until thoroughly heated; remove from heat.
Heat a medium nonstick skillet coated with cooking spray over medium
heat. Add the minced garlic, and cook for 1 minute. Add the shrimp, and
cook for 3 minutes or until done. Remove shrimp mixture from heat, and
stir in the dressing mixture.
Arrange 1 3/4 cups coleslaw on each of 4 plates. Spoon 3/4 cup shrimp
mixture over coleslaw, and sprinkle evenly with cilantro.
CALORIES 292 (32% from fat); FAT 10.5g (sat 1g,mono 5.1g,poly 3.4g);
IRON 3.3mg; CHOLESTEROL 172mg; CALCIUM 112mg; CARBOHYDRATE 21.7g;
SODIUM 787mg; PROTEIN 24.4g; FIBER 0.7g
Source: Cooking Light, APRIL 2001
STRAWBERRY, CHOCOLATE AND CHEESE
PARFAIT
Ingredients:
1 cup Strawberries, sliced
1 tbsp Strawberry liqueur
1/2 cup Part-skim ricotta cheese
1-1/2 tsp Each granulated sugar and whipping cream
1/2 ounce Semisweet chocolate chips
Method:
In small mixing bowl combine strawberries and liqueur; set aside. Using
a fork, in separate small mixing bowl combine cheese, sugar, and cream;
fold in chips. Into each of 2 long-stemmed glasses or individual
dessert dishes spoon half of the cheese mixture, then top each with
half of the strawberry mixture. Serve immediately or cover and
refrigerate until chilled.
Source:
Cooking by
the seat of my Pants!
MUSHROOM PROSCIUTTO PASTA
This is a dish with my
Angela's
name on it. She loves everything about it. I think you will, too!
6 Servings
Prep/Total Time: 30 min.
Ingredients
4 cups uncooked penne pasta
1/2 pound sliced fresh mushrooms
1/4 cup chopped onion
2 tablespoons butter
10 thin slices prosciutto, chopped
2 teaspoons cornstarch
2 cups heavy whipping cream
1/2 cup minced fresh parsley
1/4 teaspoon pepper
Shredded Parmesan cheese, optional
Directions
Cook pasta according to package directions. Meanwhile, in a large
skillet, saute mushrooms and onion in butter until tender. Add
prosciutto; saute for 3 minutes.
In a small bowl, combine the cornstarch and cream until smooth; stir
into the skillet. Add parsley and pepper. Bring to a boil; cook and
stir for 2 minutes or until thickened. Drain pasta; add to the skillet
and stir to coat. Sprinkle with cheese if desired. Yield: 6 servings.
Nutrition Facts: 1-1/3 cups pasta mixture (calculated without cheese)
equals 622 calories, 38 g fat (22 g saturated fat), 144 mg cholesterol,
622 mg sodium, 54 g carbohydrate, 3 g fiber, 19 g protein.
Source: Taste of Home
AVOCADO CRABMEAT SALAD
2 Servings
Prep: 15 min. + chilling
Ingredients
1/2 cup flaked crabmeat, cartilage removed or imitation crabmeat
1/2 cup chopped lettuce
1/3 cup diced celery
1/2 teaspoon finely chopped onion
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon paprika
1 tablespoon mayonnaise
1 large ripe avocado, peeled, pitted and halved
Directions
In a bowl, combine the crab, lettuce, celery, onion, lemon juice, salt
and paprika. Cover and refrigerate for 1 hour. Stir in mayonnaise until
combined. Serve in avocado halves.
Nutrition Facts: 1 serving (1/2 cup) equals 242 calories, 21 g fat (3 g
saturated fat), 33 mg cholesterol, 326 mg sodium, 7 g carbohydrate, 5 g
fiber, 9 g protein. Click here to find out more!
Source: Country Woman Magazine
FILET MIGNON WITH RICH BALSAMIC GLAZE
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready In: 20 Minutes
Servings: 2
Ingredients:
2 (4 ounce) filet mignon steaks
1/2 teaspoon freshly ground black
pepper to taste
salt to taste
1/4 cup balsamic vinegar
1/4 cup dry red wine
Directions:
1. Sprinkle freshly ground pepper over both sides of each steak, and
sprinkle with salt to taste.
2. Heat a nonstick skillet over medium-high heat. Place steaks in hot
pan, and cook for 1 minute on each side, or until browned. Reduce heat
to medium-low, and add balsamic vinegar and red wine. Cover, and cook
for 4 minutes on each side, basting with sauce when you turn the meat
over.
3. Remove steaks to two warmed plates, spoon one tablespoon of glaze
over each, and serve immediately.
Source:
AllRecipes
STRAWBERRY MASCARPONE CREPES
8 Servings
Prep: 45 min. + standing
Cook: 20 min.
Ingredients
BATTER:
3 eggs
3/4 cup plus 2 tablespoons milk
3/4 cup all-purpose flour
5 teaspoons butter, melted
1 tablespoon sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
FILLING:
1 cup (8 ounces) Mascarpone cheese
2 tablespoons confectioners' sugar
3 to 4 teaspoons minced fresh basil
1 teaspoon lemon juice
1-1/2 cups sliced fresh strawberries
STRAWBERRY TOPPING:
2 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons orange juice
1 teaspoon strawberry or vanilla extract
Dash salt
4 teaspoons butter, divided
Directions
In a blender, combine the batter ingredients; cover and process until
smooth. Cover and refrigerate for 1 hour.
Meanwhile, for filling, in a small bowl, combine the cheese,
confectioners' sugar, basil and lemon juice. Gently fold in
strawberries. Cover and refrigerate for at least 30 minutes.
For topping, in a small bowl, combine the strawberries, sugar, orange
juice, extract and salt. Let stand for 30 minutes.
Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat;
pour about 1/4 cup batter into the center of skillet. Lift and tilt pan
to coat bottom evenly. Cook until top appears dry; turn and cook 15-20
seconds longer. Remove to a wire rack. Repeat with remaining batter,
greasing skillet as needed. When cool, stack crepes with waxed paper or
paper towels in between.
Spoon filling over crepes; roll up. Serve with strawberry
topping. Yield: 8 crepes.
Source: Taste of Home
BAKED CRAB RANGOON
This is, by far, the easiest and
tastiest quick-to-fix appetizer. Guess what? It is lower in fat and
calories than just about anything you'll find with similar ease and
flavor.
1 can (6 oz.) white crabmeat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
2 green onions, thinly sliced
1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
12 won ton wrappers
HEAT oven to 350°F.
MIX first 4 ingredients.
PLACE 1 won ton wrapper in each of 12 muffin cups sprayed with cooking
spray, extending edges of wrappers over sides of cups. Fill with crab
mixture.
BAKE 18 to 20 min. or until edges of cups are golden brown and filling
is heated through.
Calories 70, Total fat 4 g, Saturated fat 1.5 g, Cholesterol 20 mg,
Sodium 160 mg, Carbohydrate 5 g
Healthy Living Information
Generally Nutritious Carb Choices: 0 Diet Exchange 1/2 Starch + 1/2 Fat
Nutrition Bonus
Packed full of flavor, these popular appetizers can be part of your
healthful eating plan since they are baked not fried.
Source:
Kraft Recipes
BACON-CHILE RELLENOS
It's quick and easy to make
jalapeño
poppers brimming with smoky bacon, garlic and herbs, blended
deliciously with heat from the jalapeño chiles.
Prep Time: 25 Min
Total Time: 40 Min
Makes: 16
INGREDIENTS:
4 jalapeño chiles (about 3 inches long)
1/3 cup Boursin cheese with garlic and herbs (from 5.2-oz container)
8 slices packaged precooked bacon (from 2.2-oz package), halved
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/2 cup Old El Paso® Thick 'n Chunky salsa, if desired
DIRECTIONS:
Heat oven to 375°F. Carefully remove stems from chiles; cut each in
half lengthwise and again horizontally to make 4 pieces. Remove and
discard seeds. Spoon about 1 teaspoon cheese into each chile quarter.
Wrap half slice of bacon around each.
On cutting board, unroll dough; separate dough into 8 triangles. From
center of longest side to opposite point, cut each triangle in half,
making 16 triangles. Place chile, cheese side down, on dough triangle.
Fold 1 point of triangle over filling; fold 2 remaining points over
first point. Place on ungreased cookie sheet.
Bake 12 to 15 minutes or until golden brown. Immediately remove from
cookie sheet. Serve with salsa.
High Altitude (3500-6500 ft): Bake 9 to 12 minutes.
Nutritional Information: 1 Serving (1 Serving)
Calories 90 (Calories from Fat 50), Total Fat 6g (Saturated
Fat 2 1/2g Trans Fat 1g), Cholesterol 10mg; Sodium 210mg; Total
Carbohydrate 6g (Dietary Fiber 0g, Sugars 1g), Protein 3g
Exchanges: 1/2 Starch; 1 Fat
Carbohydrate Choices: 1/2
FETTUCCINE WITH TWO CHEESES
Add something cheesy to your
dinner!
Enjoy this pasta and bacon recipe that is ready in 25 minutes– perfect
if you love Italian cuisine.
Prep Time: 25 Min
Total Time: 25 Min
Makes: 4
INGREDIENTS:
8 oz uncooked fettuccine
8 slices bacon, cut into 1/4-inch pieces
1/2 cup butter, cut into pieces
1/2 cup half-and-half
1/2 cup shredded Parmesan cheese (2 oz)
1/2 cup crumbled Gorgonzola cheese (2 oz)
1/2 teaspoon cracked black pepper
1 tablespoon chopped fresh basil
DIRECTIONS:
Cook and drain fettuccine as directed on package. Meanwhile, in 10-inch
skillet, cook bacon over medium-high heat until crisp; drain on paper
towels. Discard drippings.
In same skillet, heat butter and half-and-half over medium heat,
stirring frequently, until butter is melted and mixture starts to
bubble. Reduce heat to low. Simmer 6 minutes, stirring frequently,
until slightly thickened; remove from heat. Stir in cheeses, pepper and
bacon.
In large serving bowl, toss fettuccine with cheese sauce until well
coated. Top with basil.
Nutritional Information: 1 Serving (1 Serving)
Calories 640 (Calories from Fat 400), Total Fat 44g (Saturated Fat 25g,
Trans Fat 1 1/2g), Cholesterol 155mg; Sodium 980mg; Total Carbohydrate
40g (Dietary Fiber 2g, Sugars 3g), Protein 22g
Exchanges: 2 1/2 Starch; 2 High-Fat Meat; 5 1/2 Fat
Carbohydrate Choices: 2 1/2
Source:
Pillsbury
PARMESAN-ROASTED GREEN BEANS
Ingredients
1 pound thin green beans (haricots verts)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup grated Parmigiano-Reggiano
Directions
Preheat the oven to 400 degrees F.
Trim off the tough end of the beans and arrange the beans on a nonstick
cookie sheet. Drizzle with olive oil season with salt and pepper, to
taste. Sprinkle the cheese evenly over the top and bake until the
cheese melts and forms a crisp shell over the beans, about 10 minutes.
Let the beans sit a few minutes for the cheese to cool slightly. Lift
the beans out onto a platter and serve.
Serves 4.
Source: Chef Tyler Florence
BEEF TENDERLOIN WITH
MUSHROOM-SHALLOT
SAUCE
INGREDIENTS:
2 beef tenderloin steaks (filet mignon) (1/2 lb)
1 large clove garlic, peeled, halved
1/4 teaspoon coarse ground black pepper
1 teaspoon butter or margarine
1 cup fresh whole mushrooms, halved
2 shallots, thinly sliced
1/4 cup Cabernet Sauvignon or other dry red wine
1/4 cup beef broth
1 teaspoon cornstarch
DIRECTIONS:
1. Set oven control to broil. Line 15x10-inch pan with sides with foil.
Rub both sides of each steak with cut side of garlic. Sprinkle each
side with pepper; place steaks in pan.
2. Broil 4 to 6 inches from heat 12 to 16 minutes, turning once, until
desired doneness.
3. Meanwhile, in 7-inch nonstick skillet, melt butter over medium heat.
Add mushrooms and shallots; cook 4 to 6 minutes, stirring frequently,
until shallots are tender and mushrooms begin to brown. Add wine; cook
1 minute, stirring occasionally.
4. In small bowl, mix broth and cornstarch until smooth. Gradually stir
into mushroom mixture, cooking and stirring until bubbly and thickened.
Serve sauce over steaks.
Prep Time: 20 Min
Total Time: 20 Min
Makes: 2 servings
1 Serving (1 Serving)
Calories 210, (Calories from Fat 90), Total Fat 10g, (Saturated Fat 4g,
Trans Fat 0g)
EASY DINNER ROLLS
This is one of those recipes you
just
have to try to believe. There is no kneading and very little effort. In
about an hour and a half you're the best dinner roll baker in the
neighborhood.
Time: 90 minutes
Serves: 12
Ingredients:
2 1/4 cups all-purpose flour
2 Tbs. sugar
1 tsp. salt
1 package regular or quick active dry yeast
1 cup very warm water (120F to 130F)
2 Tbs. shortening
1 egg
Directions:
Mix 1 1/4 cups of the flour, sugar, salt and yeast in large bowl. Add
water, shortening and egg; beat with spoon until smooth. Stir in
remaining flour until smooth. Scrape batter from side of bowl. Cover
and let rise in a warm place about 30 minutes or until double.
Grease 12 regular-size muffin cups. Stir down batter by beating about
25 strokes. Spoon into muffin cups. Let rise 20 to 30 minutes or until
batter rounds over tops of cups.
Heat oven to 400 F. Bake 15 to 20 minutes or until golden brown.
Makes 1 dozen rolls
CRAB STUFFED CHICKEN
This is an excellent recipe. I have
prepared it as directed but also flattened the breasts, placed 1/4 of
the cream cheese mixture inside, and rolled them (Saltimbocca style)
and then secured with toothpicks.
Prep Time: 15 mins
Total Time: 40 mins
Servings: 4
Ingredients
8 ounces cream cheese, softened
1 (6 ounce) can lump crabmeat
1 (2 1/4 ounce) envelope Lipton Recipe Secrets savory herb with garlic
soup mix
4 boneless skinless chicken breasts
1/4 cup flour
2 eggs, beaten
3/4 cup Progesso Italian style panko breadcrumbs
3 tablespoons olive oil
1 1/2 tablespoons butter
Directions
1. Combine cream cheese, crabmeat, and soup mix, set aside.
2. Cut a 'pocket' into the side of each chicken breast (be sure not to
cut all the way through!).
3. Fill each pocket with the cream cheese mixture and close the opening
with toothpicks.
4. Dip chicken breasts in flour, then eggs, and then breadcrumbs.
5. In large skillet, melt oil and butter over medium-high heat.
6. Add chicken to skillet, cook for 10 minutes, or till golden brown,
turning once.
7. Transfer chicken to 13x9 pan and bake in a 350°F oven, uncovered,
for 15 minutes or until chicken is done.
Source: This is an adaptation of several recipes I like.
APPLE BUTTER PORK LOIN
This is a no-miss hit. The pork is
very tender and the applesauce mixture renders it very juicy. I like to
double the applesauce mixture and use the jus for a side of rice or
roasted potatoes.
Prep Time: 15 Minutes.
Cook Time: 2 hours.
Ready In: 2 hours 15 Minutes.
Makes 6 servings.
Ingredients:
2 (1 1/2 pound) pork tenderloins
Seasoning salt to taste
2 cups apple juice
1/2 cup apple butter
1/4 cup brown sugar
2 tablespoons water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Season the pork tenderloins with seasoning salt, and place them in a
9x13 inch baking dish or small roasting pan. Pour apple juice over the
pork, and cover the dish with a lid or aluminum foil.
3. Bake for 1 hour in the preheated oven. While the pork is roasting,
mix together the apple butter, brown sugar, water, cinnamon and cloves.
After the hour, remove pork tenderloins from the oven, and spread the
apple butter mixture over them. Reduce oven to 300 degrees F (150
degrees C).
4. Cover, and return to the oven for 1 hour, or until fork tender.
Nutrition per serving per serving
Calories 301 Total Fat 6 g Saturated Fat 2 g Cholesterol 98 mg
Sodium 85 mg Total Carbohydrates 26 g Dietary Fiber 1 g Protein 35 g
CREME BRULEE
A dollop of whipped cream is a lovely finish for this delightful finale.
Prep Time: 20 min
Inactive Prep Time: 3 hr 0 min
Cook Time: 55 min
Level: Intermediate
Serves: 4 servings
Ingredients
2 cups heavy cream
1 vanilla bean, split lengthwise
4 large egg yolks
1/4 cup, plus 1 tablespoon sugar
1/3 to 1/2 cup white granulated or light brown sugar
Directions
Preheat oven to 300 degrees F.
In a heavy-bottomed medium non-reactive saucepan, heat cream with
vanilla bean over medium-low heat for 15 minutes, stirring to ensure it
does not burn; do not let boil. Remove from heat and let steep for 15
minutes. Remove and discard the vanilla bean, or save for another use.
Strain cream through a fine mesh sieve.
Meanwhile, in a mixing bowl, beat egg yolks with an electric mixer on
high speed for 5 minutes, or until light and fluffy. Gradually beat in
1/4 cup plus 1 tablespoon sugar. Add about half the cream mixture, a
little at a time, to the egg mixture, whisking until well blended. Then
pour the egg mixture into the remaining cream mixture. Stir until
completely blended.
Pour the custard into 4 (9-ounce) ramekins or custard cups. Place the
dishes in large baking pan. Pour enough hot water into the pan to come
halfway up the sides of the ramekins. Bake for 35 to 40 minutes or
until the mixture is set in the center (it should still wiggle when
shaken). Carefully remove the dishes from the baking pan. Let cool to
room temperature and then refrigerate for at least 2 hours, or up to 24
hours. Let creme brulee stand at room temperature 20 minutes before
serving.
Divide 1/3 to 1/2 cup white or light brown sugar in a thin, even layer
over each custard, covering it completely. To caramelize the sugar,
light a propane torch* and hold it so the flame just touches the
surface. Start at the center and spiral out toward the edges of the
ramekins. If the sugar begins to burn, pull the torch away and blow on
the sugar to extinguish the flame. Serve immediately.
VARIATIONS: Finely grate orange zest or bittersweet chocolate over the
creme brulee before adding the sugar for caramelizing.
Cook's Note: A propane torch can be bought at your local hardware
store. If you don't have one, caramelize the topping under the broiler,
watching carefully so as not to burn it.
Source: Paula Deen on the Food Network