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A
to Z
Recipes
February
27,
2011
Always
something to make you think,
laugh and cook.
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Good evening and welcome to your Sunday edition of A to Z Recipes Newsletter. Yes, I'm
a day late (and a dollar short!). I've been busy and
publishing an issue was placed on the back burner for me. I hope you
understand.
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 updated the trip 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. (I believe we have room for two more
persons.) 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. It has been decided that
we will make a day-trip to Savannah, GA to
shop and then lunch at The
Lady & Sons Restaurant (owned by Paula Deen).
Hey, y'all!
The current Monthly Theme
topic is "Heart
Healthy Recipes" and ends tomorrow. 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.
I want to thank those who sent in recipes recently. We're low on
recipes from most all but my regular submitters. Sharing is fun. Won't
you be an active part of this? You can use this handy link to send some
along
right now: A to Z Recipes Inbox.
We'll see you here again on Wednesday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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It
ain't what you don't know that gets you into trouble. It's what you
know for sure that just ain't so.
~ Mark Twain
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Words To Live By
~Shared by Luanne,
FL
1. Prayer is not a "spare wheel" that you pull out when in trouble; it
is a "steering wheel" that directs us in the right path throughout
life.
2. Do you know why a car's WINDSHIELD is so large & the rear view
mirror is so small? Because our PAST is not as important as our FUTURE.
So, look ahead and move on.
3. Friendship is like a BOOK. It takes only a few seconds to burn, but
it takes years to write.
4. All things in life are temporary. If going well enjoy it, they
will not last forever. If going wrong don't worry, they can't last long
either.
5. Old friends are like Gold! New friends are Diamonds! If you get a
Diamond, don't forget the Gold! Because to hold a Diamond, you always
need a base of Gold!
6. Often when we lose hope and think this is the end, GOD smiles from
above and says, "Relax, sweetheart, it's just a bend, not the end!
7. When GOD solves your problems, you have faith in HIS abilities; when
GOD doesn't solve your problems HE has faith in your abilities.
8. A blind person asked St. Anthony: "Can there be anything worse
than losing eye sight?" He replied: "Yes, losing your vision."
9. When you pray for others, God listens to you and blesses them; and
sometimes, when you are safe and happy, remember that someone has
prayed for you.
10. WORRYING does not take away tomorrow's TROUBLES; it takes away
today's PEACE.
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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Quick Compound Butters
Whipped with fresh herbs, citrus zest, spices and more, butter becomes
more than just a spread. Create your own customized butters with our
easy instructions and flavor variations, plus get ideas for cooking
with them.
Compound Butter
Basics
Start with 2 sticks (1 cup) unsalted butter or margarine, then flavor
it in three easy steps:
1. Soften butter to room temperature.
2. In a mixing bowl, combine butter and flavorings. Mash with a spatula
until well combined.
3. Transfer butter to a sheet of parchment paper. Roll it into a log,
twist the ends together, then chill for at least 1 hour. When ready to
use, simply slice what you need and re-wrap the rest.
Flavor Variations
With compound butter, the possibilities are endless. Experiment with
your favorite ingredients, or try one of our easy combinations:
Lemon Herb Butter: 1 tablespoon fresh lemon juice, 1-2 teaspoons lemon
zest and 1/4 cup finely chopped fresh herbs—try dill, parsley,
tarragon, thyme, oregano or a blend.
Chili Lime Butter: 1 tablespoon fresh lime juice, 1-2 teaspoons fresh
lime zest and 2 teaspoons red chili flakes.
Blue Cheese Butter: 1/2 cup crumbled blue cheese and 2 tablespoons
finely chopped chives (optional).
Cinnamon Butter: 1 tablespoon cinnamon and honey (or superfine sugar)
to taste.
Fig Butter: 1 jar fig preserves—chop up any large bits of fig—1/2
teaspoon vanilla and 1/8 teaspoon nutmeg.
Cooking with
Compound Butters
Pair your gourmet butters with fresh-baked bread, or get creative with
them:
Toss pasta with lemon herb or blue cheese butter—or a little bit of
both!
Sauté cod filets in herb, chili lime or fig butter.
Whip mashed potatoes with savory butters, or let slices melt atop baked
potatoes.
Melt chili lime butter, then drizzle over corn on the cob.
Spread waffles, pancakes and scones with cinnamon, fig or butterscotch
butter.
Finish steaks with slices of herb or blue cheese butter.
Add sweet butters—fig, cinnamon and beyond—to oatmeal, rice pudding and
other porridges.
Source: Home
Made Simple
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Heart-Healthy
Recipes"
This month's theme
topic is "Heart-Healthy Recipes".
Let's celebrate American Heart Month with fresh-tasting recipes low in
sodium, saturated fat, and cholesterol. As attractive as a trim
waistline and great abs are, a gorgeous heart is more crucial than
outer appearance. And we all know that eating better and making wiser
dietary decisions will keep that ticker looking good! Share in this
Monthly Theme topic by sharing recipes that are good for your heart.
Even your favorite recipe that you made healthier by changing up some
of the ingredients would be perfect for sharing. 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
"Heart-Healthy 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 March. 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: "Heart-Healthy
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 "Heart-Healthy
Recipes" has a deadline of
February 28, 2011,
and will be posted on March 6, 2011.
Please
use this email
link to submit a recipe for theme
recipes: "Heart-Healthy
Recipes". As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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The Company Picnic
The wife chewed out her husband at the company picnic awhile back.
"Doesn't it embarrass you that people have seen you go up to the buffet
table five times???"
"Not a bit," the husband replied. "I just tell them I'm filling up the
plate for you!"
Cafeteria Food
When the power went off at the elementary school, the cook couldn't
serve a hot meal in the cafeteria. She had to feed the children
something, so at the last minute she whipped up great stacks of
peanut-butter and jelly sandwiches.
As one little boy filled his plate, he said, "It's about time. At last
-- a home cooked meal!"
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
DRY SALSA MIX
~Shared by Johnny,
LA
The following spice mix is made from dried spices. Nothing in this list
should be fresh!
Ingredients:
1/2 cup crushed red pepper flakes
1 Tbsp. dried parsley flakes
3 Tbsp. dried cilantro leaves
1/2 cup dehydrated onion flakes
2 Tbsp. minced, dried garlic
Mix all spices and store in an air-tight container. Use the following
recipe when you want fresh salsa.
Salsa Using Dried
Salsa Mix
1 - 2 Tbsp. of dried salsa mix (according to taste)
1 28 oz. can of diced tomatoes with juice
salt to taste
1 jalapeno pepper seeded (more if you want)
Blend to desired thickness. Will keep for 5 days if it lasts that long.
MEXICAN ADOBO CHICKEN
~Shared by Linda
H., Rosharon, TX
Adobo chicken is a delicious way of grilling chicken, served up in a
rich, spicy sauce. This chicken also makes a great ingredient for
enchiladas, tacos, and fajitas.
4 chicken breasts (halved)
1 cup orange juice
2 tablespoon vegetable oil
1/2 tablespoon achiote seeds
1/2 tablespoon white vinegar
1 teaspoon basil
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon black pepper
1 clove garlic
Cover achiote seeds with boiling water. Cover and set aside overnight.
Drain seeds. Place seeds, 1/2 tablespoon orange juice, vinegar,
cayenne, pepper and garlic in a food processor. Grind until coarse but
mixed well. Cut chicken breasts in half. Place in shallow dish and
cover with achiote mixture. Put in refrigerator for 2 hours. Preheat
grill. Remove Chicken from marinade. Boil remaining marinade for 5-7
minutes. Grill chicken about 10 minutes on each side over a medium
flame or until done. Serve with remaining marinade.
Source: About.com
CARAMEL-PECAN STICKY
BUNS
~Shared by Treva, NC
Caramel:
1/3 cup packed dark brown muscovado sugar or dark brown sugar
3 tablespoons butter
4 teaspoons light corn syrup
Cooking spray
2 tablespoons chopped pecans
Dough:
1 package dry yeast (about 2 1/4 teaspoons)
1 2/3 cups warm water (100° to 110°)
1 1/2 teaspoons salt
5 1/4 cups all-purpose flour, divided (about 23 1/2 ounces)
1/3 cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons butter, softened
To prepare caramel, combine first 3 ingredients in a saucepan over
medium heat; stir frequently until butter melts. Continue cooking until
mixture thickens and becomes smooth (about 1 minute), stirring
constantly. Remove from heat; pour into the center of a 9-inch square
baking pan; quickly spread caramel onto pan bottom using a spatula
coated with cooking spray. Sprinkle with pecans; cool to room
temperature. Lightly coat sides of pan with cooking spray. To prepare
dough, dissolve yeast in warm water in a large bowl; let stand 5
minutes. Stir in salt. Lightly spoon flour into dry measuring cups;
level with a knife. Add 5 cups flour to yeast mixture; stir until a
soft dough forms. Turn dough out onto a floured surface. Knead until
smooth and elastic (about 8 minutes); add enough of remaining flour, 1
tablespoon at a time, to keep dough from sticking to hands. Place dough
in a large bowl coated with cooking spray, turning to coat top. Cover
and let rise in a warm place (85°), free from drafts, 1 hour or until
doubled in size. (Gently press two fingers into dough. If indentation
remains, the dough has risen enough.) Punch dough down; cover and let
rest 5 minutes. Combine granulated sugar and cinnamon in a small bowl;
set aside. Roll dough into a 16 x 12-inch rectangle on a lightly
floured surface; spread 2 tablespoons of softened butter over dough.
Sprinkle with cinnamon-sugar mixture, leaving a 1/2-inch border. Roll
up rectangle tightly, starting with long edge, pressing firmly to
eliminate air pockets; pinch seam to seal (do not seal ends). Cut into
16 (1-inch-wide) slices. (A) Place slices, cut sides up, in prepared
pan (rolls will be crowded). Cover and let rise 30 minutes or until
doubled in size. Preheat oven to 375°. Bake at 375° for 20 minutes or
until rolls are light golden brown. Cool in pan 5 minutes on rack.
Place a serving platter upside down on top of pan; invert onto platter.
Serve warm.
Yield: 16 servings (serving size: 1 roll)
CALORIES 232 (21% from fat); FAT 5.3g IRON 2.1mg; CHOLESTEROL 9mg;
CALCIUM 14mg; CARBOHYDRATE 41.7g; SODIUM 249mg; PROTEIN 4.5g; FIBER 1.4g
Source: Cooking Light, OCTOBER 2005
CHICKEN SALTIMBOCCA
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
2 medium onions chopped
2 T. butter
2 C. uncooked long grain rice
4 C. chicken broth
8 boneless skinless chicken breast halves
4 thin slices prosciutto or deli ham halved
8 fresh sage leaves
1/2 t. salt
1/4 t. pepper
2 T. olive oil
1/2 C. white wine
1/4 C. sour cream
1/2 t. sugar
1 t. minced fresh sage
In a large saucepan, saute onion in butter until tender. Add rice
and stir to coat. Stir in broth and bring to a boil. Reduce
heat, cover and simmer for 15-20 minutes or until tender. Fluff
with a fork. Meanwhile cut a slit lengthwise through the thickest
part of each chicken breast, fill with prosciutto and two sage
leaves. Sprinkle with salt and pepper.
In a large skillet over medium heat brown chicken in oil for 1-2
minutes on each side. Reduce heat to low, cover and cook 8-10
minutes or until juices run clear. Remove and keep warm.
Add wine to the pan. Bring to a boil. Reduce heat; simmer
uncovered 2-3 minutes or until slightly reduced. Stir in sour
cream, sugar and minced sage, heat through. Serve with chicken
and rice.
CORN-STUFFED PORK
TENDERLOIN
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1 (7 oz.) can of corn
1 c. soft bread cubes
1/4 c. finely chopped onion
1 tsp. salt
1/2 tsp. sage
2 tbsp. margarine
1 pork tenderloin
Mix undrained corn bread cubes, onion, salt and sage together. Rub
tenderloin all over with the margarine. Cut the tenderloin down the
middle, lengthwise. Rub margarine inside the cavity. Fill the cavity
with the corn stuffing. Place in a baking dish and roast for 1 1/2
hours at 350 degrees or until pork is cooked.
COCONUT RUM SWEET
POTATO PIE
~Shared by Jim D.,
WA
Use your favorite unbaked pie crust recipe or try one made with crushed
gingersnaps following directions for any graham cracker pie crust.
Ingredients:
Unbaked 9-inch pie crust
2 cups mashed cooked sweet potato (about 1-1/4 lbs.)
1/2 cup packed dark brown sugar
1/4 cup milk
2 tablespoons dark rum
1-1/2 teaspoons vanilla
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
1/2 cup flaked sweetened coconut
Preheat oven to 350 deg. Combine sweet potato and remaining ingredients
except coconut in a food processor; process until smooth. Spoon mixture
into prepared pie crust; sprinkle with coconut. Bake at 350 deg. for 1
hour or until set; shield edges with foil after 20 minutes. Cool
completely on wire rack.
6-8 servings.
FIVE FRUIT SALSA
~Shared by Marilyn,
Canton, OH
2 cups chopped cantaloupe
6 green onions, chopped
3 kiwifruit, peeled and finely chopped
1 medium navel orange, peeled and finely chopped
1 medium sweet yellow pepper, chopped
1 medium sweet red pepper, chopped
1 or 2 jalapeno peppers, seeded and chopped
1 (8 ounce) can unsweetened crushed pineapple, drained
1 cup finely chopped fresh strawberries
In a large bowl, combine cantaloupe, onion, kiwi, orange, peppers and
pineapple. Cover and refrigerate for 8 hours or overnight. Just before
serving, drain salsa if desired. Stir in strawberries. Serve fruit
salsa with cinnamon chips.
CINNAMON TORTILLA
CHIPS:
10 (8 inch) flour tortillas
1/4 cup butter, melted
1/3 cup sugar
2 teaspoons ground cinnamon
Brush tortillas with butter; cut into eight wedges. Combine sugar and
cinnamon; sprinkle over tortillas. Place on ungreased baking sheets.
Bake at 350 degrees F for 10-14 minutes or just until crisp.
BUTTER CREAM EASTER
EGGS
~Shared by Barb C.,
Chula Vista, CA
1 (8 oz.) pkg. Cream cheese
1/4 lb. Butter, creamed
1 tsp. Vanilla
2 boxes confectioners sugar
Cream cheese, butter and vanilla. Add sugar, shape into egg form and
refrigerate for 2 hours before coating with Easter egg coating.
CORNED HAM
~Shared by Johnny,
LA
If you are unfamiliar with corned ham, you may be surprised to know
that corn has nothing to do with it. Corning means curing with salt.
Here's a simple recipe for Corned Ham, a Southern holiday favorite.
Please note that you must use a fresh ham, not a pre-cooked ham, which
may be difficult to find. Most markets today sell ready to eat
(pre-cooked) hams, so you might have to shop around.
1 (16- to 20-pound) fresh ham (not pre-cooked) Of course you can use a
smaller ham. You simply will not need as much salt and cooking time
will be shorter
2 pounds kosher salt
Rinse and dry the ham. There are three places where the bones protrude:
at each end and on one side near the hip end. Use a sharp knife to make
incisions of about 3 inches deep along all three. Fill these incisions
with salt. Then rub the outside of the ham all over with more salt.
Just cover the ham lightly, you don't want a paste of salt.
Place the ham in a nonreactive pan (not aluminum), cover with plastic
wrap and then aluminum foil and refrigerate. Let it cure for 11 days,
turning the ham from time to time, rubbing it with salt again and
pouring off any juice that the ham has produced.
The day before you plan to cook the ham, wash it under cold running
water. Be sure to flush out the salt pockets. Then submerge under clean
cold water overnight.
Preheat the oven to 325 degrees.
Put the ham on a rack in a covered roasting pan and bake for 20 minutes
a pound. The internal temperature should reach 150 degrees for safety
reasons. The meat should be ready to fall off the bone.
About 30 minutes before the ham is done, uncover and increase the
temperature to 375 degrees so the ham will brown.
Store in the refrigerator.
IMPERIAL RICE
(Cuban Chicken and Rice) - Arroz Imperial
~Shared by Linda
H., Rosharon, TX
2 large chicken breasts (skinned and deboned)
1 cup rice
1 can tomato paste (4 oz)
1/2 cup Parmesan cheese (grated)
1/2 cup bell pepper (diced)
1/2 cup white onion (diced)
1/4 cup green peas
6 tablespoons mayonnaise
3 garlic cloves (minced)
Olive oil
Dash of salt
Dash of red pepper
Wash chicken breasts and add to a large pot, adding water until the
chicken is completely covered. Bring to a boil, then
simmer. Add minced garlic clove, and cook uncovered until the
chicken is cooked.
Remove chicken, and save the broth in the pot. Shred the chicken
into large chunks using two forks, then set aside.
Add a few tablespoons of olive oil to a saucepan over low heat.
Add the diced bell pepper and onion, saute until the onion is
translucent. Add the tomato paste and chicken, bringing mixture
to a boil. Reduce heat and simmer uncovered for 10 minutes.
Add peas, and cook uncovered for 5 minutes. Mix in a dash of salt
and red pepper, remove from heat and set aside.
Add cup of rice to the chicken broth mixture, and one teaspoon of
ground annatto seed or achiote paste (for color). Cover pot and
cook for about 15-20 minutes until the rice absorbs most of the
broth. Add mayonnaise to the cooked rice, mixing well.
Preheat oven to 350°F. Spread half of your rice mixture to the
bottom of a glass baking dish. Add the shredded chicken on top of
the rice, creating a layer. Add the remaining rice mixture to the
top of the chicken, pressing down with a spatula to make everything
firm and even. Sprinkle the parmesan cheese on top of the last
layer. Bake in oven for 10-15 minutes, remove before cheese
starts to brown.
Optional: Add a thin layer of mayo to the top layer of rice after
removing from oven. It sounds unusual, but it's an extremely
popular way for Cubans to enjoy this dish.
SPANISH-STYLE SHRIMP
WITH GARLIC
~Shared by Treva, NC
To determine when the shrimp are done--beyond looking for the
characteristic pink or orange marks--check to see that the shrimp flesh
has changed from translucent to opaque white. Serve this tapas-style
dish with grilled bread, if desired.
1 tablespoon extra virgin olive oil
1/8 teaspoon ground red pepper
6 garlic cloves, thinly sliced
1 bay leaf
1 pound large shrimp, peeled and deveined
1/4 teaspoon salt
2 tablespoons chopped fresh parsley
4 lemon wedges
Heat oil in a large nonstick skillet over medium heat. Add pepper,
garlic, and bay leaf; cook 2 minutes, stirring constantly. Increase
heat to medium-high. Add shrimp; sauté until shrimp have pink or orange
markings and white, opaque flesh (about 4 minutes). Remove from heat.
Sprinkle with salt. Discard bay leaf. Sprinkle with parsley, and serve
with lemon wedges.
Yield: 4 servings (serving size: 1/2 cup shrimp and 1 lemon wedge)
CALORIES 161 (31% from fat); FAT 5.5 g (sat 0.9 g,mono 3 g,poly 1.1 g);
IRON 2.9 mg; CHOLESTEROL 172 mg; CALCIUM 70 mg; CARBOHYDRATE 3.2 g;
SODIUM 317 mg; PROTEIN 23.4 g; FIBER 0.2 g
BASIL GOAT CHEESE
PIZZA
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 (1 pound) loaf frozen white bread dough, thawed
1 tablespoon olive oil
salt to taste
1/2 teaspoon ground black pepper
1 sprig fresh basil, chopped
1 1/2 teaspoons minced fresh rosemary
3/4 cup Italian tomato sauce
4 ounces crumbled goat cheese
2 sprigs fresh basil, chopped
Allow dough to rise in a covered bowl until doubled in bulk.
Preheat oven to 425 degrees F (220 degrees C).
Roll the dough on a floured surface into a 15-inch circle. Roll the
edges towards the center to form a crust, leaving a 12-inch circle.
Brush the entire crust generously with olive oil, and sprinkle with
salt, pepper, 1 sprig of chopped basil, and rosemary. Bake in preheated
oven until the crust begins to turn golden, 8 to 10 minutes.
Spread the crust with tomato sauce. Sprinkle with 2 sprigs of chopped
basil and goat cheese. Bake in preheated oven until the crust is brown,
and the pizza has heated through, about 8 more minutes.
NUT BREAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
2 cups flour
1-1/2 teaspoons salt
3 teaspoons baking powder
3/4 cup chopped walnuts
1 egg unbeaten
2/3 cup sugar
1 cup milk
3 tablespoons melted shortening
Mix all ingredients. Pour into a 9 x 5 inch loaf pan that has been
greased and floured or lined with paper. Bake at 350 for 60 minutes.
CHICKEN WRAPPED WITH
DRIED BEEF
~Shared by Jim D.,
WA
6 boneless chicken breasts
1 pkg. dried beef (I use Armor's in the jar)
1 lg. carton sour cream
1 can cream of mushroom soup
Wrap a piece of dried beef around chicken breasts.
Place in casserole dish. Mix the sour cream and can of cream of
mushroom soup. Pour over chicken.
Bake at 350 degrees for about 1 1/2 hours.
CROCKPOT CHICKEN
CORDON BLEU
~Shared by Marilyn,
Canton, OH
4-6 chicken breasts, thinly pounded
4-6 ham slices, sliced thin
4-6 slices of Swiss or mozzarella cheese
1 can cream of mushroom soup (or can use any cream soup)
1/4 cup milk
Put ham and cheese on chicken. Roll up and secure with a toothpick.
Place chicken in the slow cooker/Crock Pot so it looks like a triangle
/_\ Layer the rest on top. Mix soup with the milk; pour over top of
chicken. Cover and cook on low for 4 hours or until chicken is no
longer pink. Serve over noodles with the sauce it makes.
SPINACH BALLS
~Shared by Luanne,
FL
Haven't made these yet, but what an appetizer.
Ingredients:
2 pkgs (10 oz each) of frozen, chopped spinach
8 oz crumbled feta cheese
6 large eggs, slightly beaten
1 stick of butter, softened
2 cups of herbed stuffing
1 tsp garlic salt
1/2 cup fresh grated parmesan cheese
1 small onion, grated
1 to 2 tbsp olive oil
Directions
Thaw spinach and drain--press to remove all water. Combine spinach and
remaining ingredients into a large mixing bowl. Roll mixture by
tablespoonfuls into 1 inch balls. Place them on a lightly greased
baking pan and bake for about 20 minutes. All excess balls maybe
frozen. If using frozen balls--immediately transfer them to the oven.
DO NOT THAW.
Bake at 350* in a preheated oven.
PINEAPPLE UPSIDE
DOWN BISCUITS
~Shared by Johnny,
LA
Made these today, everyone talks how good they are. Will let you know.
1 (10-ounce) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick butter), at room temperature
10 maraschino cherries
1 (12-ounce) package refrigerated buttermilk biscuits (10 count)
Preheat the oven to 400 degrees F.
Grease 10 cups of a muffin tin. Strain the can of crushed pineapple,
save juice for later.
Combine the pineapple, sugar, and butter, and mix well. Divide the
pineapple mixture among the muffin cups. Place a cherry in the center
of each muffin cup, making sure cherry hits bottom of cup. Place 1
biscuit in each cup on top of sugar and pineapple mixture. Spoon 1
teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15
minutes, or until golden. Cool for 2 minutes. Invert the pan onto a
plate to release the biscuits. Serve warm.
HERSHEY'S CAKE
~Shared by Linda
H., Rosharon, TX
8 Hershey Bars
1- 5½ oz. can Hershey syrup
1 cup sugar
4 eggs, separated
¼ tsp. Salt
¼ tsp. Soda
1 C. buttermilk
1 tsp vanilla
2¼ C. flour
1 C. Crisco
Melt candy and chocolate syrup together. Cream Crisco and sugar;
add chocolate mixture. Add beaten egg yolks. Add dry
ingredients alternately with buttermilk. Add vanilla. Fold
in stiffly beaten egg whites. Place in greased and floured tube
or Bundt pan. Bake at 300 degrees for 1½ hours.
PICK-ME-UP BARS
SERVINGS: 24 bars
CARB GRAMS PER SERVING: 20
Nonstick cooking spray
3 tablespoons honey
1/4 cup orange juice
2 tablespoons lemon juice
1 8-ounce package pitted whole dates, snipped
2-1/2 cups white whole wheat flour or whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 cup unsweetened applesauce
3 tablespoons pure maple syrup
2 egg whites
1 tablespoon cooking oil
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with
foil. Lightly coat foil with cooking spray; set aside. In a small bowl,
combine the honey, orange juice and lemon juice. Stir in the dates; set
aside.
2. Combine the flour, soda, and baking powder in a large mixing bowl.
In a second mixing bowl, combine applesauce, syrup, egg whites, and
oil. Add applesauce mixture to the flour mixture. Beat with an electric
mixer until just combined (mixture will be crumbly). Stir in date
mixture. Spoon batter in the prepared baking pan; press evenly into pan
with fingers or the back of the spoon.
3. Bake for 12 to 15 minutes or until a toothpick inserted near the
center comes out clean. Cool bars on a wire rack. Remove bars from pan
by lifting the edges of the foil. Cut into 24 bars. Makes 24 bars.
Test Kitchen Tip: To store, wrap and freeze individual bars. Thaw
before eating.
Nutrition Facts Per Serving: Servings: 24 bars Calories 89 Total Fat
(g) 1 Saturated Fat (g) 0 Monounsaturated Fat (g) 0 Cholesterol (mg) 0
Sodium (mg) 36 Carbohydrate (g) 20 Total Sugar (g) 9 Fiber (g) 2
Protein (g) 2
Diabetic Exchanges Starch (d.e.) .5 Fruit (d.e.) 1
PINEAPPLE SHEET CAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
2 cups all-purpose flour
1 1/2 cups white sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 eggs, beaten
1/2 cup vegetable oil
1 (20 ounce) can crushed pineapple, with juice
1 teaspoon vanilla extract
1/2 cup white sugar
1/2 cup chopped pecans
1/2 cup butter
1 (5 ounce) can evaporated milk
1 teaspoon vanilla extract
1 cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch
baking pan.
In a medium bowl, stir together the flour, sugar, baking soda and salt.
Add the eggs, oil, pineapple and vanilla, mix until well blended. Pour
into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick
inserted comes out clean.
To make the topping: In a small saucepan, combine 1/2 cup sugar,
pecans, butter, evaporated milk, 1 teaspoon vanilla and 1 cup coconut.
Cook over medium heat, stirring occasionally, until the mixture
thickens. Poke holes in the cake with a fork, then pour the warm
mixture over the cake.
BACON BUTTERMILK
DRESSING
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
6 slices bacon diced
1 cup mayonnaise
1 cup buttermilk
2 tablespoons minced scallions
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt
1/4 teaspoon paprika
dash Tabasco
Saute bacon in a skillet until crisp. Drain on paper towels. In a
mixing bowl, whisk together remaining ingredients. Add bacon. Cover and
refrigerate at least 1 hour. Makes 2 cups. Can be cut in half.
EASY CLAM LINGUINE
~Shared by Jim D.,
WA
Preparation Time: 10 minutes
Cook Time: 15 minutes
Linguine with clam sauce is one of our favorite fast and easy classics.
Don’t underestimate the flavor of this simple sauce.
Ingredients:
1 box Dreamfields Linguine
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 cup dry white wine
2 cans (6 1/2-ounces each) minced clams, undrained
Salt
Crushed red pepper flakes
Chopped parsley (optional)
Directions:
1. Cook pasta according to package directions.
2. Meanwhile, heat oil in medium skillet over medium heat. Add garlic;
cook 1 minute. Add wine. Increase heat to high and cook 2 minutes. Turn
off heat; stir in clams.
3. Drain pasta. Add to skillet with clam mixture, toss gently. Season
to taste with salt and red pepper flakes. Garnish with chopped parsley,
if desired. Serve immediately.
Makes 6 main dish servings.
Nutrition information per serving (1/6 of recipe): 312 calories; 21 g
protein;
9 g digestible carbohydrates*; 4 g total fat; 0.4 g saturated fat; 33
mg cholesterol;
99 mg sodium; 5 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 49 g
carbohydrate.
Source: Dreamfields Pasta
SLOW COOKER MASHED
POTATOES
~Shared by Marilyn,
Canton, OH
5 pounds red potatoes, cut into chunks
1 Tbsp., minced garlic, or to taste
3 cubes chicken bouillon
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1/2 cup butter
salt and pepper to taste
In a large pot of lightly salted boiling water, cook potatoes, garlic,
and bouillon until potatoes are tender but firm, about 15
minutes. Drain, reserving water.
In a bowl, mash potatoes with sour cream and cream cheese, adding
reserved water as needed to attain desired consistency.
Transfer potato mixture to a slow cooker, cover, and cook on Low for 2
to 3 hours.
Just before serving, stir in butter and season with salt and pepper to
taste.
HOISIN GLAZED SALMON
~Shared by Mary H.,
Montreal, Canada
4 pieces of 6-ounce salmon filets, boneless and skinless
3/4 cup VH garlic Hoisin sauce
1/2 cup green onions, finely chopped
1/4 cup fresh cilantro, coarsely chopped (optional)
cooking spray
Preheat oven to 425 degrees F. In a small bowl, stir together
hoisin sauce, green onions and cilantro. Line a baking sheet with
foil and spray generously with cooking spray. Place salmon filets
on foil; pour sauce over top of each filet.
Place salmon in the middle rack of oven. Bake for 20 - 25
minutes, or until salmon is cooked through.
Tip: Make extra servings of this salmon and use in tossed pasta
salad for the next day's lunch.
Source: VH.
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if you have a submission for the Reader Recipe section of A
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FIGURE-FRIENDLY CHOCOLATE PIE
~Shared by Maggie,
TX
I don't "do" sweets much. Not that I don't like them... it's just that
I find them easier to 'pass' on than say ... a plate of cheesy pasta,
or a huge Margarita on the rocks. Or both! This pie looks great and I
think I'm gonna give it a shot. The step-by-step photos are helpful,
and the final product looks yummy! Visit the source link to see what I
mean. The blog is easy on the eyes and its writer has a casual style,
both of which I appreciate!
1 cup fat free vanilla frozen yogurt (soft)
2 cups fat free milk
1 pkg sugar free instant chocolate pudding mix
1 pkg sugar free vanilla instant pudding mix
1 8 oz. carton reduced fat whipped topping, thawed, divided
1 reduced fat graham cracker pie crust
Whisk yogurt until smooth and soft. Gradually whisk in milk until
blended. Add pudding mixes and whisk 2 minutes longer. Let stand until
softly set.
Fold in 1 cup whipped topping. Transfer to crust. Top with remaining
whipped topping.
Refrigerate for 4 hours (or more).
235 calories and 6 grams of fat
Source: www.allthingsheartandhome.com
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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!
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HALIBUT WITH HERBS AND CAPERS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/4 cup chopped onion
- 1/4 cup fresh parsley leaves
- 1 tablespoon fresh cilantro leaves
- 2 teaspoons freshly grated lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon chopped pitted green olives
- 2 teaspoons drained capers, rinsed
- 1 clove garlic, minced
- 1/8 teaspoon freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 (1-pound) halibut fillet, cut into 4 portions
DIRECTIONS
Place onion, parsley, cilantro, lemon zest, lemon juice, olives,
capers, garlic and pepper in a food processor; pulse several times to
chop. Add oil and process, scraping down the sides several times, until
a pesto-like paste forms. Pat halibut with the herb paste. Cover and
refrigerate for 30 minutes.
Preheat oven to 450 degrees F. Coat a 7-by-11-inch baking dish with
cooking spray. Arrange the halibut in the dish and spoon any extra herb
mixture on top. Bake, uncovered, until the fish is opaque in the
center, 15 to 20 minutes. Serve immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 199,
Fat: 10 g, Cholesterol: 36 mg, Carbohydrate: 2 g, Protein: 24 g, Fiber:
1 g, Sodium: 125 mg
Diabetic Exchanges: 3 Very Lean Meat, 2 Fat
Source: The
Eating Well Diabetes Cookbook
FESTIVE PILAF
~Shared by Mary S.,
Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1 tablespoon butter
- 1 cup uncooked long-or whole-grain rice, divided
- 2 chicken bouillon cubes
- 2 cups water
- 3 scallions, sliced
- 1/2 of a medium-sized red bell pepper, finely chopped
- 1/8 teaspoon black pepper
DIRECTIONS
In a large skillet, melt the butter over high heat. Brown 1/2 cup rice
in the butter, stirring constantly.
Add the remaining 1/2 cup rice, the bouillon cubes, and water, and
bring to a boil. Reduce the heat to medium-low, cover, and simmer for
18 to 20 minutes.
Stir in the scallions, and the red and black pepper, and cook until
heated through.
Nutritional Information Per Serving (1/2 cup): Calories: 103, Fat: 2 g,
Cholesterol: 4 mg, Sodium: 242 mg, Carbohydrate: 20 g, Dietary Fiber: 1
g, Sugars: 1 g, Protein: 2 g
Diabetic Exchanges: 1 Starch, 1/2 Fat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
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!
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ASIAN SESAME SALAD WITH SEARED TUNA
~Shared by Maggie,
TX
2 tuna steaks
2 tsp olive oil
1/2 tsp pepper
2 cups baby spinach leaves
1 cup each shredded green and red cabbage
1 cup shredded carrots
1/4 cup sliced green onions
1/4 cup Asian sesame with ginger dressing
1/4 cup peanuts
(Preheat grill). Brush tuna steaks with oil, season with pepper, if
desired. Grill tuna 4 min. on each side or until desired doneness.
Remove from grill, cover to keep warm.
*Place spinach in a bowl. Add cabbage, carrots and onions, mix lightly.
Add dressing, toss to coat. Place on serving platter. Cut tuna into
slices, place on top of salad. Sprinkle with the peanuts.
MAKES 2 SERVINGS
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POTATOES ROESTI
5 medium baking potatoes
1 large onion
salt and pepper, to taste
Boil potatoes in their skins for 10 minutes in rapidly boiling water.
Remove peels when just cool enough to handle (but while still quite
warm). Grate potato and onion coarsely into a bowl. Squeeze liquid out
from the mixture and drain as much as possible. Mix and form into a
large round patty. Fry in 4 tablespoons butter until potatoes are
nicely browned and a crust has formed.
Using a large flipper carefully turn over (or turn upside down onto a
plate). Add a few more tablespoons butter to skillet before returning
the patty to the pan. Continue to saute over medium heat until a light
crust is formed on the second side.
If potato patty is browning too quickly, reduce heat and finish over
slow heat so that the inside will thoroughly cook. You can also finish
this off by baking it in a preheated oven, which is useful if you are
making more than one. These can also be made in smaller portions, if
desired.
Season with salt and freshly cracked black pepper, to taste.
You can serve this topped with sour cream.
BAKED EGGS IN CREAM
6 eggs
6 T cream
1 tsp salt
Break eggs into individual dishes or into a baking dish from which the
eggs can be served.
Sprinkle the eggs with salt and pour cream over them.
If a large dish is used, a little more cream will be needed. The cream
should cover the eggs.
Set the dish in hot water and place in a moderate oven.
Bake slowly until a desired degree of firmness is reached which will
take about 10 minutes.
CREEPING CRUST
COBBLER
1/2 c. butter
1 c. flour
1 c. sugar
1 tsp. baking powder
1/2 c. milk
2 c. fruit
1 c. or less sugar
Heat fresh or canned fruit with sugar, adjusting less sugar if fruit is
canned. Melt butter in 10 inch (8 x 8) baking dish. Mix flour, sugar,
baking powder; add milk and mix. Spoon over melted butter. Pour fruit
over dough. Bake at 350 degrees about 30 minutes until crust is golden
brown. Crust will rise to the top. Serve warm or cold.
Source: Cooks.com
MEXICAN SPINACH DIP
1 (16 oz.) jar medium salsa
1 (10 oz.)package frozen chopped spinach, thawed and drained*
2 cups shredded Monterey Jack cheese
1 (8oz.) package cream cheese, softened and diced
1 cup evaporated milk
1 (2.25 oz.) chopped black olives
1 Tablespoon red wine vinegar
salt and pepper to taste
Preheat oven to 400*
In a baking dish, mix salsa, chopped spinach, Monterey Jack cheese,
cream cheese, evaporated milk, olives, red wine vinegar, salt &
pepper.
Bake mixture for 12-15 minutes or until bubbly.
Serve with bread or tortilla chips.
*I actually squeeze the spinach out w/ a kitchen towel. When I don’t do
this, I find the dip is runny…just sayin.
Source: www.allthingsheartandhome.com
STARBUCK INN'S EGG
AND CHEESE BAKE
Yield: serves 6-8
5 large eggs
1/2 cup milk
1 teaspoon granulated sugar
8 ounces (2 cups) Monterey Jack or Muenster cheese
2 ounces cream cheese, cubed
8 ounces small curd, low-fat cottage cheese
2 tablespoons unsalted butter, cut into small cubes
1/4 cup all-purpose flour
1/2 teaspoon baking powder
pinch of fresh chives
optional - 1 small can of diced green chiles, a dash of crushed red
pepper, or a handful of your favorite roasted veggies
Thoroughly spray a 1.5-quart casserole dish with non-stick cooking
spray. Preheat oven to 325 degrees F.
In a large mixing bowl, whisk together eggs, milk and sugar. Add the 3
cheeses and the butter, whisking well. Add the flour, baking powder,
chives, salt, pepper and optional ingredients (if desired) and whisk or
stir gently to combine. Pour mixture in the greased 1.5-quart casserole
dish and place in a 325 degree F oven for approximately 45 minutes
(begin checking at about 40 minutes and cook until center is set and
knife inserted in center comes out clean).
Note: This casserole may be assembled ahead of time (up to 1 day in
advance if covered tightly with wrap) and refrigerated until baking.
Remove wrap, allow casserole dish to warm at room temperature for about
15 minutes, then bake in a preheated 325 degree F oven for
approximately 60 minutes if casserole goes into the oven pre-chilled.
Source: Starbuck
Inn B&B, courtesy Inn Cuisine
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in 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.
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