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A
to Z
Recipes
July 24,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I've got
one more week of nights. Calgon,
take me away! I said that to a young person the other day and
they gave me a puzzled look. "Who is
Calgon?" they asked. OMG! I'm that
old already!!!
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 have rented a lovely beach house on Isle of Palms.
We have space at the house so send me an email. Of course,
there are many great places in the area in case you miss out on staying
in the house. We will make a day-trip to Savannah, GA
to shop and then lunch at The Lady &
Sons Restaurant, owned by Hey,
y'all! Paula
Deen. We also have plans to take in a cruise of Charleston's Harbor,
and tour Fort
Sumter. A few great restaurants have special plans for our
group, and lots more! 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).
The current Monthly Theme
topic is "Vegetables
from A to Z". This great topic ends next Sunday. 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 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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~Shared by Patricia, Charlevoix, MI
“Dear God, I pray to give each soldier the courage and strength to do
the duty that is required of them. May they always remember our
appreciation for the sacrifice they are making for us. We are
thankful for the men and women who are willing to risk their lives to
protect our freedom. I ask you to go with each one of them and
protect them wherever they go. Amen.”
~A prayer given to
Jill Biden by a
General's wife
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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Evening Prayer
~Shared by Rusty,
Leesburg, FL
Someone has said that if Christians really understood the full extent
of the power we have available through prayer, we might be speechless.
Did you know that during WWII there was an adviser to Churchill who
organized a group of people who dropped what they were doing
every day at a prescribed hour for one minute to
collectively pray for the safety of England, its people and peace?
There is now a group of people organizing the same thing here in
America. If you would like to participate: Every evening at 9:00 PM
Eastern Time (8:00 PM Central) (7:00 PM Mountain) (6:00 PM Pacific),
stop whatever you are doing and spend one minute praying for the safety
of the United States, our troops, our citizens, and for a return to a
Godly nation. If you know anyone else who would like to participate,
please pass this along. Our prayers are the most powerful asset we
have. Please forward this to your praying friends.
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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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: Vegetables from A
to Z
This month's theme is Vegetable
Recipes from A to Z: Artichokes
to Zucchini,
that is! It is recommended that we should consume 3-5 servings
of vegetables daily. What's your secret dish that helps you maintain
the RDA for veggies? We're looking for appetizers,
soups, salads, main dish, sides, etc. which contain veggies. Please join in the fun by sharing
your favorite recipes in this month's theme.
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
"Vegetables from A to Z". 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 August. 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.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Vegetables
from A to Z.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "Vegetables from
A to Z" has a deadline of July 31, 2011,
and will be posted on August 7, 2011.
Please
use this email
link to submit a recipe for theme
recipes: Vegetables
from A to Z. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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How to Impress 'Em
An older guy who was not in the best of shape, was working out in the
gym, when he spotted a beautiful, sexy, younger woman.
He asked the nearby trainer, "What machine should I use to impress that
cute young thing over there?"
The trainer looked him up-and-down and finally said, "I'd try the ATM
in the lobby."
Some Gender Fun
~Shared by Judy,
Montreal, Canada
He said ... I don't know why you wear a bra; you've got nothing to put
in it.
She said ... You wear pants don't you?
He said ... Shall we try swapping positions tonight?
She said ... That's a good idea - you stand by the ironing board while
I sit on the sofa.
He said ... What have you been doing with all the grocery money I gave
you?
She said ... Turn sideways and look in the mirror!
On a wall in a ladies room ... "My husband follows me everywhere"
Written just below it " I do not."
Q. How many honest, intelligent, caring men in the world does it take
to do the dishes?
A. Both of them.
Q. How does a man show that he is planning for the future?
A. He buys two cases of beer.
Q. What is the difference between men and government bonds?
A. The bonds mature.
Q. Why are blonde jokes so short?
A. So men can remember them.
Q. How many men does it take to change a roll of toilet paper?
A. We don't know; it has never happened.
Q. What do you call a woman who knows where her husband is every night?
A. A widow.
Q. Why are married women heavier than single women?
A. Single women come home, see what's in the fridge and go to bed.
Married women come home, see what's in bed and go to the fridge.
Q. What is the one thing that all men at singles bars have in common?
A. They're married.
Man says to God: "God, why did you make woman so beautiful?"
God says: "So you would love her."
But God," the man says, "why did you make her so dumb?"
God says: "So she would love you."
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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Recipe Name: Cherry Coconut Pie
Submitter: Marilyn, Canton, OH
Reviewer: Mary H., Montreal, Canada
Date: May 22, 2011
http://www.a2zrecipes.net/05222011.html
"I
have always had
difficulties with pies and pie crusts, especially cherry pie.
This one looked liked it would be a breeze to make, and indeed it
was! I decided to pour the cherry pie filling into the crust,
then add and gently mix the cinnamon and lemon juice, thus saving the
use of another bowl. Sure enough, as the instructions indicated,
the top was ready as soon as the cherry mixture was finished!
Since I had no sweetened coconut, I used unsweetened: either kind would
be fine, I would think. I was worried about getting some of the
crust mixed up in the cherry pie filling - at times I am a little
clumsy - and so I dropped the mixture by tablespoons on top, instead,
then spread it gently with a knife. My goodness! This is a
"keeper" for sure and we have devoured most if it. I recommend
this wonderful, delicious pie to everyone! Thanks so much,
Marilyn."
Mary
CHERRY COCONUT PIE
~Shared by Marilyn,
Canton, OH
21 oz. can cherry pie filling
1/4 to 1/2 tsp. cinnamon
1 tsp. lemon juice
Mix together and put in 9” unbaked pie shell.
Bake 20 min. at 400.
While baking, mix:
1 cup coconut
1/2 cup sliced almonds
1/4 cup sugar
1/4 cup milk
1 Tbsp. butter
1/4 tsp. almond extract
1 egg – beaten
Mix all together and spread evenly over partially baked pie.
Bake an additional 15-20 min. or until crust and topping are golden
brown.
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:
INSALATA CAPRESE
~Shared by Jim D.,
WA
4 ripe tomatoes
2 balls of fresh Mozzarella (Buffalo preferred)
Salt And Pepper
Olive Oil
Fresh basil
Slice the tomato and mozzarella into bite sized pieces and arrange
attractively on each plate. Garnish with fresh basil, drizzle over each
plate some good Italian olive oil, season and serve.
Serves: 4
Note: Choose only fresh mozzarella and ripe, tasty tomatoes for best
results. If you can find it, use buffalo mozzarella, which has a creamy
texture unlike any other mozzarella you might taste. It is imported
from Italy and can be found in many Italian specialty stores. It really
doesn't need a recipe it is so simple, but if it's not a combination
you've had before, this should give you an idea how to serve it. Serve
with some good crusty bread to sop up the juices. This salad makes a
wonderful antipasto, or a light lunch.
ROASTED ASPARAGUS
AND MUSHROOMS
~Shared by Luanne,
FL
Two of my favorite foods.
Ingredients
1 pound Asparagus, woody stalk ends trimmed
8 ounces Sliced Mushrooms (whole if small)
3 tablespoons Extra-virgin Olive Oil
1 Clove Garlic, minced
Salt and Pepper
Directions
Heat oven to 425 degrees
Toss the asparagus and mushrooms in a food storage bag with the olive
oil and garlic until well coated.
Spread them out in a large baking dish. Sprinkle liberally with salt
and pepper.
Bake for 15 to 20 minutes, until tender and lightly browned.
Servings: 4
VIENNESE PEA SOUP
~Shared by Mary S.,
Nashville, TN
1 10-1/2 oz. can condensed pea soup
1/2 soup-can water
1/2 cup sour cream
1/8 teaspoon thyme
Mix soup and water, a little at a time. Stir until smooth. Add sour
cream and thyme. Heat but do not boil. Garnish with an extra spoonful
of sour cream.
Serves 2-3.
Source: Mom's Menu
http://www.momsmenu.com/
DELICIOUS COFFEE CAKE
~Shared by Marilyn,
Canton, OH
This cake is just right for brunch, but is also a nice addition to any
menu.
1 cup butter, room temperature
1 cup sugar
3 eggs
2 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 cup (8 oz) sour cream
1 teaspoon vanilla
1 1/2 cups chopped, peeled apples
3/4 cup sweetened flaked coconut
3/4 cup chopped pecans
Preheat the oven to 350 degrees. Grease and flour a Bundt pan; set
aside.
Cream butter on medium speed of mixer. Gradually add the sugar, mixing
well. Add the eggs and beat until fluffy, about 2 minutes.
Whisk together the flour, cinnamon, salt, baking soda and baking
powder. With mixer on low speed, gradually add flour mixture to
butter-sugar mixture. Add the sour cream and vanilla, mixing well.
Batter will be thick.
Use a spoon to stir in the apples, coconut and pecans. Spoon into
prepared pan.
Bake about 45 minutes, until a wooden pick or cake tester comes out
clean. Be careful NOT to over-bake. Cool in the pan for 5 minutes and
invert onto a wire rack. Drizzle with icing while the cake is still
slightly warm.
Apple Vanilla Icing: Combine 1-1/2 cups powdered sugar, 2 tablespoons
apple juice and 1/4 teaspoon vanilla in a small bowl. Stir until smooth
and drizzle over the coffee cake.
STRAWBERRIES-AND-CREAM
PARFAITS
~Shared by Treva, NC
Preparation Time: 25 min
Cook Time: 3 & 1/2 hours (including chilling time)
Serves: 6
Grinding the tapioca in a blender makes the texture creamier, maple
syrup adds seasonal sweetness and whipping cream gives these airy
parfaits a luxurious finish.
1/4 cup quick-cooking tapioca
3 cups low-fat milk, or unsweetened plain soymilk
1/2 cup maple syrup
1 large egg, lightly beaten
1 & 1/2 teaspoons vanilla extract
2 pints strawberries, hulled and sliced
1/2 cup whipping cream
6 sprigs fresh mint, for garnish
1. Grind tapioca in a blender or coffee grinder until it is a fine
granular powder.
2. Whisk milk (or soymilk), maple syrup, egg and the tapioca in a small
heavy saucepan. Cook over medium-high heat, whisking constantly, until
the mixture comes to a full boil. Remove from the heat, stir in vanilla
and transfer to a medium bowl. Place plastic wrap directly on the
surface. Refrigerate until chilled, about 3 hours or overnight.
3. Whip cream using an electric mixer or whisk in a chilled bowl until
soft peaks form. Fold the whipped cream into the tapioca mixture using
a rubber spatula.
4. Spoon 1/4 cup strawberries into each of six 8-ounce parfait glasses
or wineglasses. Top each with 1/3 cup tapioca cream. Repeat with
another layer of strawberries and tapioca cream. Garnish with the
remaining berries and a sprig of mint.
Nutritional Information Per serving: Calories 256 kcal
-Carbohydrates 40 g- Dietary Fiber 2 g- Fat 9 g- Saturated Fat 5
g-Protein 6 g- Potassium 439 mg- Sodium 76 mg- Cholesterol 63 mg
BEST GRILLED
MARGARITA CHICKEN
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
INGREDIENTS
2/3 cup chopped fresh cilantro
2 tablespoons coarse black pepper
2 teaspoons garlic powder
2 teaspoons onion salt
1/2 cup margarita mix
1/4 cup lime juice
1/4 cup orange juice
3 tablespoons tequila
3 tablespoons triple sec
2 tablespoons honey
1 cup light olive oil
6 skinless, boneless chicken breast halves
Place cilantro, pepper, garlic powder, and onion powder in the bowl of
a blender. Pour in margarita mix, lime juice, orange juice, tequila,
triple sec, and honey. Puree on high speed until smooth, then reduce
speed to medium-low, and slowly add the olive oil; blend until creamy.
Place chicken breasts in a resealable plastic bag or glass bowl; pour
marinade over top and toss to coat. Refrigerate for 5 hours.
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Remove chicken from the marinade, shake off excess, and discard
remaining marinade. Grill the chicken until tender and juices run
clear, approximately 7 minutes per side.
TANGY RED BULGAR
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 tablespoon olive oil, or vegetable oil
1 cup red and green bell peppers, chopped
1 cup zucchini or yellow squash, chopped
2 1/4 cups Bloody Mary mix, or vegetable juice
1 cup bulgur wheat
1 tablespoon lemon juice
1 teaspoon basil, or 1 tbs.fresh
1/3 cup green onions, chopped
Toss all ingredients except the basil and green onions in crockpot and
cook on low for 8 hours, adding the basil after 7.5 hours, and
garnishing with green onions just before serving
MIMI'S, NANA'S AND
COURTNEY'S DEVILED
EGGS
~Shared by Linda
H., Rosharon, TX
This recipe was my mother's and she taught me to make them. My
granddaughter Courtney has become the Deviled Egg Expert! -
Linda H.
SERVES 12 in our family, 24 eggs
12 large hard-boiled eggs
salt and black pepper
4 tablespoons Hellman’s mayonnaise
2 teaspoons prepared yellow mustard
½ tsp ground mustard
½ -1 tsp curry powder
paprika
Peel shells off cooled hard-boiled eggs and slice into halves
lengthwise.
Remove yolks from whites and put into small bowl and mash yolks with a
fork into fine pieces. Add mayo, yellow mustard, ground mustard,
curry, and salt & black pepper to taste.
Stir mixture until creamy.
Spoon mixture into a zip-locked sandwich bag, seal bag and snip off one
corner of bag. Squeeze mixture out of corner of bag into white
egg halves.
Sprinkle tops of filled deviled eggs with paprika.
Chill in refrigerator 1-2 hours or until cold before serving. (If
your folks will leave them alone!)
3 PINES BEEF AND
BEAN BURRITOS GRANDE
WITH DIABLO SAUCE
~Shared by Johnny,
LA
This recipe was inspired by a meal I had in Chi Chi's Mexicana
restaurant many years ago. I don't fold these tortillas like normal
burritos, but they are "grande" (big) and filling, and yummy! One of
our favorites. I've updated this again on 9/1/10.
Burritos for 2---can be doubled or tripled
Diablo Sauce for about 6 burritos
DIABLO SAUCE:
1 jar or can beef gravy (10.5 oz.)
1 can Rotel chopped tomatoes and green chilies -- mild or hot
1 teaspoon lime juice
1 tablespoon chopped fresh garlic -- or 1 tsp dried
1 tablespoon dried chopped onions
1 tablespoon tomato paste
1 teaspoon dried cilantro
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 cup water, or more as needed
BURRITOS:
2 cups leftover taco or chorizo filling
1 jalapeno Chile pepper -- seeded and chopped
1 can pinto beans (14.5 oz.) -- drained
1/2 cup chopped onions
2 large flour tortillas (10")
1/2 cup shredded Cheddar cheese
ACCOMPANIMENTS:
More shredded Cheddar cheese
Shredded Lettuce
Chopped Tomatoes
Chopped Onion
Salsa or piquant sauce
MAKE THE DIABLO SAUCE FIRST:
Put the gravy into a medium saucepan. Drain the tomatoes and chilies
and add to the gravy together with the lime juice, garlic, dried
onions, tomato past, cumin and oregano. Place the pan over medium-low
heat until mixture begins to simmer. Stir in enough water to yield a
thin consistency. Simmer over low heat until all flavors are very well
blended. Yields about 1 quart of sauce.
Preheat oven to 300 degrees F. Line a shallow baking pan with enough
Release non-stick foil to enclose all the burritos.
In a medium nonstick skillet over medium-low heat, combine the beef,
chilies, beans and onions and heat thoroughly.
On a flat surface, spoon about 3/4 cup filling onto the center of a
tortilla. Fold and roll tortilla and place on the foil-lined pan,
covering the burrito with the foil to keep warm. Repeat with remaining
tortilla. Seal foil and place the pan into the oven to keep burritos
warm, up to 30 minutes.
To serve, place one burrito grande on a serving plate, and liberally
spoon sauce over top. Serve with garnishes and accompaniments. (It
isn't necessary to use all of the sauce; store remaining sauce in the
fridge for another use.)
Nutrition Information per serving: 1 burrito with sauce: Calories 270
Sugars 3 g; Total Carbohydrates 44 mg; Fat 5 g; Sodium 480 mg;
Cholesterol 35 mg; Protein 12 g; Fiber 9 g; Potassium 340 mg
Source: Carol Stevens, Shaboom's Kitchen
CHERRY CORDIAL HOT
CHOCOLATE
~Shared by Marilyn,
Canton, OH
5 1/2 cups milk
1 1/2 cups half-and-half
1 1/2 cups chocolate syrup
1/2 cup maraschino cherry juice, divided
1 3/4 cups whipping cream
1 Tbsp. powdered sugar
Maraschino cherries with stems (optional)
Heat first 3 ingredients and 7 tablespoons cherry juice in a Dutch oven
over medium-low heat, stirring often.
Beat whipping cream at medium speed with an electric mixer until foamy;
gradually add powdered sugar and reserved cherry juice, beating until
soft peaks form. Serve with hot chocolate; top each serving with a
cherry, if desired. Yield - Makes 8 1/2 cups
MEDITERRANEAN
CHOPPED SALAD
~Shared by Treva, NC
A summer staple, this flavorful salad is also good with grilled fish or
chicken. Like all fresh tomato salads, it provides some fiber and a
healthy dose of vitamin C.
Preparation Time: 20 min
Cook Time: 20 min
Serves: 4
2 medium tomatoes, seeded and diced
1 cup diced seedless cucumber, (1/4 medium)
1/4 cup chopped scallions
1/4 cup coarsely chopped fresh parsley
1/4 cup Kalamata olives, pitted and coarsely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
Combine tomatoes, cucumber, scallions, parsley, olives, oil, vinegar,
salt and pepper in a medium bowl; toss gently to mix. Serve within 1
hour.
Per serving: Calories 113 kcal- Carbohydrates 5 g- Dietary Fiber
1 g- Fat 10 g- Saturated Fat 1 g- Protein 1 g- Potassium 215 mg- Sodium
328 mg Nutritional Bonus:Per serving Vitamin C (40% daily value),
Vitamin A (15% dv).
EASY TURKEY PATTY
CASSEROLE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 to 2 pounds ground turkey
10 to 15 crackers
3 to 4 shakes chili powder
2 eggs
1 onion, chopped
Milk (small amount)
1 can tomato sauce
Parmesan cheese
Directions
Preheat oven to 350 degrees.
Make patties with first 5 ingredients. Fry patties on both sides. Put
patties into a casserole dish. Pour tomato sauce over patties and
sprinkle with parmesan cheese. Heat to serve.
HONEY - MUSTARD
TENDERLOIN
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 whole pork tenderloin, about 1 lb.
4 tbs. honey
2 tbs. cider vinegar
2 tbs. brown sugar
1 tbs. Dijon-style mustard
1/2 tsp. paprika
Preheat oven to 350 degrees. Combine all ingredients except pork
tenderloin. Coat tenderloin well with sauce. Roast at 375 degrees for
20 to 30 minutes, basting occasionally until meat thermometer registers
160 degrees. Slice thinly to serve.
BEEF AND RICOTTA
ROLL UPS
~Shared by Linda
H., Rosharon, TX
Servings: 6
This is so yummy you won’t miss the noodles! Great for low carb
diets!
2 cups ricotta cheese
1 egg
2 teaspoons garlic powder
2 teaspoons onion powder
1 Tbsp horseradish
1 teaspoons each basil,oregano, and thyme
¼ cup chopped Italian parsley
½ cup Parmesan cheese
Salt & pepper to taste
1 pound shredded mozzarella cheese, divided
1 large can tomato sauce (can use 1 jar spaghetti sauce, I used Spinach
and Cheese Spaghetti sauce)
1 pound deli sliced roast beef
Preheat oven to 375 degrees F.
In a large bowl, combine the ricotta cheese, egg, garlic powder, onion
powder, horseradish, herbs parsley, Parmesan and half the
mozzarella cheese and mix well. Place a spoonful of mixture onto a
slice of roast beef and roll. Repeat with remaining beef.
Spread 1/2 cup of the tomato or spaghetti sauce on the bottom of a 9x13
inch casserole dish. Place the beef rolls in the baking dish seam side
down. Pour the remaining sauce over the beef rolls.
Bake covered at 375 degrees for 40 minutes, add the remaining
mozzarella cheese over the top and bake for an additional 5-10 minutes,
uncovered, until cheese is melted.
OYSTERS WITH AVOCADO
MOUSSE
~Shared by Johnny,
LA
Another chilled oyster dish I've come to like is one pairing the
oysters with avocado mousse. It's a great first course to serve at a
dinner party.
Makes 8 appetizer servings
2 dozen freshly shucked oysters on the half-shell, drained, patted dry
2 ½ teaspoons unflavored gelatin
½ cup cold water
3 firm Haas avocados, pitted, peeled
1 ½ cups sour cream
1 ½ tablespoons fresh lemon juice
½ teaspoon grated onion
Salt and freshly ground black pepper
Chopped chives for garnish
Put the oysters on the half-shell in the refrigerator to keep chilled
while you make the mousse.
Sprinkle the gelatin over the cold water in a small heavy saucepan and
let soften for 1 to 2 minutes. Simmer over low heat, stirring to
dissolve the gelatin completely, about 2 minutes. Remove from the heat
and set aside.
Puree the avocados in a food processor and transfer to a large bowl.
Stir in the gelatin mixture along with the sour cream, lemon juice and
onion. Season with salt and pepper. Cover tightly with plastic wrap and
chill in the refrigerator until firm.
When ready to serve, spoon equal amounts of the mousse over each oyster
and garnish with the chives.
ORANGE GELATIN
PRETZEL SALAD
~Shared by Marilyn,
Canton, OH
2 cups. crushed pretzels
3 tsp. sugar
3/4 cup butter, melted
2 pkg. (3 oz. each) orange gelatin
2 cups boiling water
2 cans (8 oz. each) crushed pineapple, drained
1 can (11 oz.) mandarin oranges, drained
1 pkg. (8 oz.) cream cheese, softened
3/4 cup sugar
2 cups whipped topping
additional whipped topping, optional
In a small bowl, combine pretzels and sugar; stir in butter. Press into
an ungreased baking dish. Bake at 350°F for 10 minutes; set aside to
cool on a wire rack. In a large bowl, dissolve gelatin in boiling
water. Add pineapple and oranges; chill until partially set, about 30
min. In a small mixing bowl, beat cream cheese and 3/4 cups sugar until
smooth. Fold in whipped topping; spread evenly over crust. Gently spoon
gelatin mixture over cream cheese layer. Cover and refrigerate for 2-4
hrs. or until firm. Cut into squares and garnish with additional
whipped topping, if desired. Yield - 15 servings.
TASTY TURTLE BROWNIES
~Shared by Treva, NC
INGREDIENTS:
FIRST INGREDIENTS: For brownie layer
4 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter, cut into pieces
1 cup packed brown sugar
1 teaspoon vanilla
2 large eggs
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
SECOND INGREDIENTS: For caramel-pecan layer
3/4 cup granulated sugar
1/3 cup light corn syrup
3 tablespoons water
1/3 cup heavy cream
1 teaspoon vanilla
1 1/2 cups pecans (6 ounces)
For garnish if desired: 1 ounce semisweet chocolate
DIRECTIONS:
Preheat oven to 350 degrees. Add butter and flour a 9-inch square
baking pan, tap off and discard the excess flour.
Make brownie layer: In a heavy 1 1/2-quart saucepan melt chocolate and
butter over low heat, stirring, until smooth and remove pan from heat.
Cool mixture to lukewarm and stir in brown sugar and vanilla. Add eggs,
1 at a time, beating well with a wooden spoon until mixture is glossy
and smooth. In a bowl sift together flour, baking powder, and salt and
add to chocolate mixture, beating just until batter is combined well.
Spread batter evenly in pan and bake in middle of oven 30 to 35
minutes, or until a tester comes out clean. Cool brownie layer
completely in pan on a rack.
Make caramel-pecan layer: In a heavy 3-quart saucepan bring sugar, corn
syrup, water, and a pinch salt to a boil over moderate heat, stirring
until sugar is dissolved, and boil mixture, without stirring, until it
turns a golden caramel. Remove pan from heat and carefully add cream
and vanilla (mixture will bubble up and steam). Stir in pecans and
quickly pour mixture over brownie layer, spreading evenly. Cool
brownies completely in pan on a rack.
For Garnish: In a double boiler or metal bowl set over a saucepan of
barely simmering water melt chocolate, stirring, until smooth and
remove top of double boiler or bowl from heat. Transfer chocolate to a
small sealable plastic bag. Squeeze chocolate into one corner of bag
and with a sharp knife cut a tiny slice off corner to form a small
hole. Squeeze chocolate decoratively over brownies.
Chill brownies, loosely covered, until caramel is firm, at least 4
hours. Cut chilled brownies into 16 squares and remove from pan while
still cold. Let brownies come to room temperature before eating.
Brownies keep, covered and chilled in one layer, 5 days.
CHEESECAKE POPS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3 (8 oz) pkg. cream cheese softened
1 C. sugar
1 C. sour cream
1 t. vanilla extract
3 eggs beaten
1 C. graham cracker crumbs
45 lollipop sticks (4 " long)
3 (10-12 oz) pkg. vanilla or white chips
3 T. shortening
Toppings: grated coconut, grated chocolate, assorted sprinkles and
chopped nuts
Line the bottom of a 9" springform pan with parchment paper; coat paper
and sides of pan with cooking spray. In a large bowl beat cream
cheese and sugar until smooth. Beat in sour cream and vanilla
until blended. Add eggs, beat on low speed just until
combined. Pour into prepared pan.
Place pan on a baking sheet. Bake at 350 for 45-50 minutes or
until center is almost set. Cool on a wire rack for 10
minutes. Carefully run a knife around the edge of pan to loose;
cool 1 hour longer. Cover and freeze overnight.
Remove from the freezer and let stand 30 minutes. Place cracker
crumbs in a shallow bowl. Working quickly, scoop out 1" balls of
cheesecake; roll each in cracker crumbs and insert a lollipop
stick. Place on waxed paper lined baking sheets. Freeze for
1 hour or until firm.
In a microwave melt vanilla chips and shortening at 70% power; stir
until smooth. Place toppings in shallow bowls. Dip
cheesecake pops in vanilla chip mixture; allow excess to drip
off. Roll in toppings. Place on waxed paper, let stand
until set. Store in the refrigerator.
PEANUT BUTTER SWIRL
BROWNIES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
This recipe calls for chocolate syrup. It really doesn’t matter what
kind. Commercial syrup works fine but so does homemade.
1/2 cup butter
2/3 cup peanut butter
1 1/2 cups brown sugar
1/4 teaspoon salt
1/2 tablespoon vanilla extract
3 large eggs
2 tablespoons milk
1/2 tablespoon baking powder
1 1/4 cup all-purpose or bread flour
1/2 cup chocolate syrup
Preheat the oven to 325 degrees. Lightly grease a 9 x 13-inch baking
pan. Dust with flour or line with parchment paper.
1. With your stand-type mixer, beat the butter and peanut butter
together until soft and combined. Add the brown sugar and salt. Add the
extract.
2. Beat in the eggs one at a time until the mixture is light and
fluffy. Add the milk. Add the baking powder and flour and beat until
well combined.
3. Scrape the peanut butter batter into the prepared pan. Spread
smooth. Pour the chocolate syrup onto the batter in pools.
4. Hold a table knife or spatula vertically and cut through the batters
just until the two batters are swirled together. Do not over mix.
5. Bake for 40 to 45 minutes or until the brownies test done by
sticking a toothpick or knife into the center of the pan. The brownies
will be done when moist crumbs cling to the toothpick or knife. Let the
brownies cool completely before removing them from the pan.
TILAPIA FLORENTINE
~Shared by Linda
H., Rosharon, TX
Topped with fresh spinach and a splash of lime, it's a hit!
1 package (6 ounces) fresh baby spinach
6 teaspoons canola oil, divided
4 tilapia fillets (4 ounces each)
2 tablespoons lime juice
2 teaspoons garlic-herb seasoning blend
1 egg, lightly beaten
1/2 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese
In a large nonstick skillet, cook spinach in 4 teaspoons oil until
wilted; drain. Meanwhile, place tilapia in a greased 13-in. x 9-in.
baking dish. Drizzle with lime juice and remaining oil. Sprinkle with
seasoning blend.
In a small bowl, combine the egg, ricotta cheese and spinach; spoon
over fillets. Sprinkle with Parmesan cheese.
Bake at 375° for 15-20 minutes or until fish flakes easily with a fork.
Yield: 4 servings.
Nutrition Facts: 1 serving equals 249 calories, 13 g fat (4 g saturated
fat), 122 mg cholesterol, 307 mg sodium, 4 g carbohydrate, 1 g fiber,
29 g protein.
Source: Taste of Home 2010
BREAD AND BUTTER
JALAPENOS
~Shared by Johnny,
LA
9 - 11 pounds of sliced jalapeno peppers
6 3/4 c white vinegar
7 cups sugar
chopped onions and bell peppers
1 package of Mrs. Wages bread and butter pickles seasoning mix--DO NOT
follow the directions on the package.
Here is what you need to do....
Slice up around 9 pounds of the jalapenos (they used red and greens
ones) and add 2 lbs of chopped onions (bite size pieces) and 1 pound of
chopped bell peppers (bite size)
Put them in a big pot on the stove and add the vinegar and sugar
stirring them on low-medium heat till the sugar dissolves. Then
add the package of Mrs. Wages bread and butter pickle seasoning
mix. Bring the mixture to a boil for 15 minutes stirring
occasionally. After 15 minutes, ladle the mixture into canning
jars...either quarts or pints.
You will have some leftover syrup and just add it to the jars to top
them off. Wipe the rims clean of any syrup and put canning lids
on the jars. Set the jars on the counter upside down so the heat
will make them seal faster.
Hope you like them!!
INCREDIBLE RICE
PUDDING
~Shared by Marilyn,
Canton, OH
1/4 cup (1/2 stick) butter
1/2 cup sugar
4 eggs
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 cup (1/2 pint) sour cream
1 cup raisins
1/3 cup chopped maraschino cherries
3 cups cooked long- or whole-grain rice (not instant)
Preheat oven to 350°F. Coat a 1-1/2-quart casserole dish with cooking
spray. In a large bowl, cream butter and sugar.
With an electric beater, beat in eggs one at a time.
Add remaining ingredients and mix well, then pour into prepared dish.
Bake 45 to 50 minutes, or until center is set.
Yield: 8 servings
QUICHE BREAKFAST
MUFFINS
~Shared by Treva, NC
6 -8 cups chopped leftover croissants (about 5-6 large croissants)
1/4 cup finely minced scallions or onion
1/2 cup minced sundried tomatoes
3/4 cup all-purpose flour
1 tablespoon baking powder
3 tablespoons white wine
1 cup milk
1/2 cup half-and-half
1/4 cup olive oil
8 eggs
1 & 1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon fresh parsley - minced
2 cups shredded sharp white or orange cheddar
1 cup crumbled chevre cheese
Finishing Touches:
Shredded cheddar cheese
Minced fresh parsley
Drizzle of olive oil or melted butter
Paprika
Spray 12 large muffin cups with non-stick cooking spray and then line
with paper muffin liners. Place on a large baking sheet lined with
parchment paper. Preheat oven to 350 F. Prepare croissants, scallions
and sundried tomatoes, set aside. In a large bowl, whisk together
flour, baking powder, wine, milk, half-and-half, olive oil, eggs, salt,
pepper, garlic powder, onion powder and parsley. Then fold in the
cheddar and chevre cheeses, scallions and sundried tomatoes. Fold in
chopped croissants and stir and let stand 30 minutes. Mix again
briefly. Using an ice-cream scoop, deposit batter into prepared muffin
cups. Garnish top with shredded cheddar cheese, minced parsley, paprika
and a small drizzle of olive oil. Bake until firm to touch, 30-35
minutes. Makes 12 large or 14-16 medium muffins.
HEAVENLY SURPRISE
MINI CUPCAKES
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Filling:
1 (8 oz) pkg. cream cheese softened
1/3 C. sugar
1 egg
1/8 t. salt
1 C. flaked coconut
1 C. finely chopped walnuts
1 C. miniature semisweet chocolate chips
Batter:
2 C. sugar
1 1/2 C. water
3/4 C. canola oil
2 eggs
2 t. vanilla extract
1 t. white vinegar
3 C. all purpose flour
1/2 C. baking cocoa
1 t. baking soda
1 t. salt
Frosting:
1 1/3 C. semisweet chocolate chips
1/2 C. heavy whipping cream
For filling, in a small bowl beat cream cheese and sugar until light
and fluffy. Add egg and salt; mix well. Stir in the
coconut, walnuts and chocolate chips. Set aside.
For batter, in a large bowl beat the sugar, water, oil, eggs, vanilla
and vinegar until blended. Combine the flour, cocoa, baking soda
and salt, gradually beat into oil mixture until blended.
Fill paper lined miniature muffin cups one third full with
batter. Drop filling by teaspoonfuls into center of each.
Top with additional batter, filling muffin cups three fourths full.
Bake at 350 for 12-15 minutes or until a toothpick inserted in cake
portion of a cupcake comes out clean. Cool for 10 minutes before
removing from pans to wire racks to cool completely.
For frosting, in a small saucepan melt chocolate with cream over low
heat; stir until blended. Remove from the heat. Cool to
room temperature. Frost cupcakes. Refrigerate leftovers.
FRESH WATERMELON
SALSA
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
2 c Seeded & coarsely chopped watermelon
2 tb Chopped onion
2 tb Chopped water chestnuts
2 To 4 tablespoons chopped Anaheim chilies
2 tb Balsamic vinegar
1/4 ts Garlic salt
Combine all ingredients; mix well. Refrigerate 1 or more hours. Makes 2
cups.
PASCAL'S MANALE BBQ
SHRIMP
~Shared by Linda
H., Rosharon, TX
Recipe straight from New Orleans- the real deal Holyfield (or as close
as you are probably going to ever get)!
2-2 1/2 lbs. Jumbo Shrimp, unpeeled (20) shrimp to a pound)
one stick Butter
4 ounces of Vegetable Oil
2 ounces Worcestershire Sauce
1 tablespoons ground Black Pepper
1/4 teaspoons of ground Rosemary
1 Lemon, sliced
Tabasco (to taste)
1+ teaspoon of Salt
1 clove of crushed Garlic
Preheat oven to 400 degrees. Melt butter/margarine with oil in
saucepan. Add remaining ingredients. Mix and simmer briefly. Place
shrimp into a 9 X 13 glass baking dish and pour the sauce over it
stirring well. Cook at 400 degrees for 15-20 minutes, turning once.
HOMINY GRITS
~Shared by Johnny,
LA
1 cup grits
1 teaspoon salt
4 cups water
3 tablespoons butter or margarine
Bring water to a boil. Add salt. Slowly stir in grits. Stir constantly
to prevent lumping. Reduce heat and cover for 10 minutes. Serve hot
with butter. Serves 4.
Click
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MOCHA LATTE ANGEL
CAKE
~Shared by Treva, NC
Love your latte? Try this latte-flavored angel food cake topped with a
creamy mocha topping and chocolate sprinkles.
Prep Time: 15 min
Start to Finish: 2 hr
Makes: 12 servings
Cake
1 box (1 lb) white angel food cake mix
1 & 1/4 cups cold coffee
1 tablespoon unsweetened baking cocoa
1 tablespoon chocolate candy sprinkles
Mocha Topping:
1 envelope whipped topping mix (from 2.8-oz package)
1/2 cup cold fat-free (skim) milk
1 & 1/2 teaspoons vanilla
2 tablespoons powdered sugar
2 teaspoons unsweetened baking cocoa
1. Move oven rack to middle position (remove other racks). Heat oven to
350°F. In extra-large glass or metal bowl, beat cake mix, cold coffee
and 1 tablespoon cocoa with electric mixer on low speed 30 seconds;
beat on medium speed 1 minute. Pour into 2 ungreased 9-inch loaf pans.
Sprinkle with candy sprinkles.
2. Bake 35 to 45 minutes or until top is dark golden brown and cracks
feel very dry and not sticky. Do not underbake. Immediately place each
loaf pan on its side on heatproof surface. Cool completely, about 1
hour. Run knife around sides of pans to loosen cakes; remove from pans.
3. Make topping mix as directed on package, using milk and vanilla; add
powdered sugar and 2 teaspoons cocoa for the last minute of beating.
4. Serve cake with topping. Sprinkle with additional candy sprinkles if
desired. Store in refrigerator.
Nutritional Information
1 Serving: Calories 170 (Calories from Fat 10); Total Fat 1 1/2g
(Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 330mg; Total
Carbohydrate 37g
(Dietary Fiber 0g, Sugars 27g); Protein 4g Iron 0%
Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable Carbohydrate
Choices: 2 1/2
Dairy Delight
Milk and other dairy foods contain riboflavin, vitamin B2. Riboflavin
is important for normal energy metabolism. Choose 3 servings of dairy
foods daily.
Source: eatbetteramerica
ORANGE GINGER CHICKEN
~Shared by Maggie,
TX
Yield: 4 servings
Ingredients
1/2 cup dry sherry
1/2 teaspoon white pepper
1/2 teaspoon ground ginger
2 cloves garlic, minced
1/4 teaspoon grated orange peel
3 tablespoons frozen orange juice concentrate
1/4 cup water
2 teaspoons honey
4 (4 ounce) portions frozen boneless, skinless chicken breasts
Directions
In a large bowl, whisk together all the ingredients except the chicken.
Add the chicken breasts. Cover and marinate in the refrigerator for at
least 4 hours or overnight.
Preheat the oven broiler. Discard the marinade and broil the chicken 4
inches away from the heat for about 5-7 minutes per side, until juices
run clear.
Nutritional Information (Per Serving)
Calories:151
Protein:25 g
Sodium: 61 mg
Cholesterol:68 mg
Fat: 3 g
Carbohydrates: 3 g
Exchanges: 4 Very Lean Meat
Source: Express Lane Diabetic Cooking by Robyn Webb
http://www.amazon.com/exec/obidos/ASIN/1580400051/atozreci-20
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TANDOORI SHRIMP
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 3 tablespoons coarsely chopped ginger
- 1 medium onion, coarsely chopped
- 6 garlic cloves
- 1/4 cup olive oil
- 1-1/4 cups plain low or nonfat yogurt
- 2 tablespoons ground cumin
- 1 teaspoons turmeric
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1-1/2 pounds shelled and deveined large shrimp
DIRECTIONS
Combine all marinade ingredients in a food processor or blender.
Marinate the shrimp for 4 hours. Grill the shrimp for 3 minutes 6
inches from the heat source.
Nutritional Information Per Serving (4 ounces): Calories: 172, Fat: 7
g, Cholesterol: 171 mg, Sodium: 175 mg, Carbohydrate: 3 g, Dietary
Fiber: 0 g, Sugars: 3 g, Protein: 24 g
Diabetic Exchanges: 3 Lean Meat
Source: 200 Healthy Recipes in 30 minutes or Less! by Robyn Webb
http://www.amazon.com/exec/obidos/ASIN/1580402267/atozreci-20
MARINATED GREEN BEANS
~Shared by Mary S.,
Nashville, TN
Yield: 1/2 cup
INGREDIENTS
- 3-1/2 cups (3/4 pound) fresh green beans, trimmed and snapped
- 2 tablespoons chopped chives or thinly sliced green onion tops
- 2 tablespoons fat-free, low-sodium or regular chicken broth or
bouillon
- 1 tablespoon catsup
- 1 tablespoon balsamic vinegar
- 2 teaspoons olive oil
- 1 teaspoon Dijon-style mustard
- 1/4 teaspoon salt, or to taste (optional)
- 2-3 drops hot pepper sauce
DIRECTIONS
In a large saucepan, cook the beans in boiling water for 10 to 15
minutes until tender-crisp. Drain well in a colander.
Meanwhile, in a large bowl, combine the chives, broth, catsup, vinegar,
oil, mustard, salt (if desired), and hot pepper sauce. Stir to mix
well. Add the cooked beans, and stir to coat the beans with marinade.
Cover and refrigerate for 2 to 3 hours. Stir before serving. Leftover
beans will keep in the refrigerator for 4 to 5 days.
Nutritional Information Per Serving (1/2 cup): Calories: 30, Fat: 1 g,
Cholesterol: 0 mg, Sodium: 47 mg, Carbohydrate: 4 g, Dietary Fiber: 1
g, Sugars: 1 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable
Source: The Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and
the American Diabetes Association
http://www.amazon.com/exec/obidos/ASIN/1580402615/atozreci-20
GOLDEN PEANUT BUTTER
COOKIES
~Shared by Mary S.,
Nashville, TN
Yield: 40 cookies
INGREDIENTS
- 1 cup whole-wheat pastry flour
- 3/4 cup oat flour
- Sugar substitute equal to 1/4 cup sugar
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2/3 cup peanut butter
- 1/4 cup plus 2 tablespoons margarine or butter
- 3/4 cup light brown sugar
- 1/4 cup fat-free egg substitute
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F.
Combine the flours, sugar substitute, baking soda, and baking powder in
a bowl and stir to mix well. Set aside.
Combine the peanut butter, margarine, and brown sugar in a large bowl
and beat with an electric mixer to mix well. Beat in the egg
substitute, maple syrup, and vanilla extract. Add the flour mixture to
the peanut butter mixture and beat to mix well.
Shape level teaspoonfuls of the dough into balls and arrange 1-1/2
inches apart on ungreased baking sheets. Flatten each cookie to 1/4
-inch thickness by crisscrossing with the tines of a fork. Dip the
tines of the fork lightly in sugar between each cookie if desired.
Bake for 10 to 12 minutes, until the bottoms of the cookies are golden
brown. Remove the cookies and let sit for 2 minutes. Transfer the
cookies to wire racks to cool completely.
Nutritional Information Per Serving (per cookie): Calories: 77,
Carbohydrate: 9 g, Cholesterol: 0 mg, Fat: 4 g, Saturated Fat: 0.7 g,
Fiber: 0.9 g, Protein: 2 g, Sodium: 82 mg, Calcium: 14 mg
Diabetic Exchanges: 1/2 Carbohydrate, 1 Fat
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
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SOUTHWESTERN SOUP
~Shared by Maggie,
TX
Ground turkey, zesty tomatoes, Southwestern vegetables and chicken
broth come together for an easy flavorful soup.
Time Hands On: 10 minutes
Total Time: 20 minutes
Servings: Makes 2 servings (about 1-1/2 cups each)
Ingredients
PAM® Original No-Stick Cooking Spray
6 ounces lean ground turkey
1 cup frozen Southwest mixed vegetables (corn, black beans, red peppers)
1 can (8 oz each) Hunt's® Tomato Sauce-No Salt Added
1 cup reduced-sodium chicken broth
1/2 cup undrained Ro*Tel® Mild Diced Tomatoes & Green Chilies
(about half 10-oz can)
1/4 teaspoon taco seasoning mix (from 1.25 oz pkg)
Directions
1. Spray medium saucepan with cooking spray; heat over medium heat. Add
turkey; cook and stir until crumbled and no longer pink. Drain. Add
vegetables; cook and stir 3 to 5 minutes or until tender.
2. Add tomato sauce, broth, undrained tomatoes and taco seasoning.
Simmer 10 minutes.
Nutrition Facts
Amount per Serving
Calories 234
Total fat 6 g
Saturated fat 1 g
Cholesterol 52 MG
Sodium 709 MG
Carbohydrate 21 g
Dietary fiber 7 g
APPLE BISCUIT
CUSTARDS
~Shared by Maggie,
TX
An old-fashioned dessert gets a makeover for two, with convenient
frozen biscuits in a creamy apple custard. Simply delicious!
Prep Time: 15 Min
Total Time: 40 Min
Makes: 2
INGREDIENTS:
2 Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-oz bag)
2 oz cream cheese, softened
1 tablespoon sugar
1 egg yolk
2 tablespoons milk
1/4 teaspoon vanilla
3/4 cup diced peeled tart apple
1 teaspoon sugar
Dash ground cinnamon
DIRECTIONS:
Heat oven to 350°F. Spray 2 (10-oz) custard cups or ramekins with
cooking spray.
Place biscuits on microwavable plate. Microwave on Medium (50%) 30 to
45 seconds, turning over halfway through microwave time. (Biscuits
should still be cold for easier handling.) Cut each biscuit into 8
pieces. Place 8 pieces in each custard cup.
In small bowl, beat cream cheese, 1 tablespoon sugar and egg yolk until
smooth. Beat in milk and vanilla; stir in apple. Pour mixture over
biscuit pieces in custard cups; stir gently to mix well. In small bowl,
mix 1 teaspoon sugar and the cinnamon; sprinkle over custard mixture.
Bake 23 to 25 minutes or until custard is set and tops are light golden
brown. Cool 5 minutes before serving.
High Altitude (3500-6500 ft): Bake 29 to 31 minutes. Nutritional
Information:
Nutrition Information: 1 Serving (1 Serving)
Calories 380 o (Calories from Fat 190), Total Fat 21g o
(Saturated Fat 10g, o Trans Fat 4 1/2g), Cholesterol 135mg;
Sodium 670mg; Total Carbohydrate 38g o (Dietary Fiber 0g, o
Sugars 17g), Protein 8g
Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium
6%; Iron 10%
Exchanges: 1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim
Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0
Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat
Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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FAUX SHARK FIN SOUP
Serves 6
1 ounce Chinese black mushrooms (shiitake)
8-10 pieces of dried tree ear mushrooms
2 ounces cellophane noodles
2 ounces skinless raw chicken breast
2 ounces lean raw pork
2 cups unsalted chicken broth
2 cups water
1 tablespoon dark soy sauce
Dash of sesame oil
White pepper, to taste
Salt, to taste
2 tablespoons cornstarch
4 tablespoons water
1 egg, lightly beaten
Soak the black mushrooms, tree ear mushrooms and cellophane noodles
separately in hot water for 4 hours until they soften. Drain well.
Remove the hard stems of the black mushrooms (you can save them to cook
with other Chinese soups) and cut the remaining pieces into small
strips. Chop the tree ear mushrooms into small pieces and cut the
cellophane noodles into 1-inch pieces with scissors. Set aside.
Slice the chicken breast and pork into thin strips.
Bring the chicken broth and water to a boil. Add the chicken, pork,
black and tree ear mushrooms, and cook until all ingredients are cooked
through and softened. Add the cellophane noodles, soy sauce, sesame
oil, white pepper and salt to taste.
In a small bowl, mix the cornstarch and water to make a thick slurry.
Return the soup to a boil, stir in the cornstarch mixture and beaten
egg and mix well. Remove from heat and serve in small bowls.
Source: Chef Peter Pahk, Kingsmill Resort, Williamsburg, Virginia
BEEFY TACO BAKE
It just doesn't get any easier (or tastier!) than this.
Serves: 4
Ingredients
1 pound ground beef
1 (10-3/4-ounce) can condensed tomato soup
1 cup salsa
1/2 cup milk
6 (6- to 8-inch) flour or 8 corn tortillas, cut into 1-inch pieces
1 cup shredded Cheddar cheese, divided
Instructions
Preheat oven to 400°F. Coat a 2-quart baking dish with cooking spray.
In a large skillet, brown ground beef over medium-high heat, stirring
until crumbled; drain.
Stir in soup, salsa, milk, tortillas, and 1/2 cup cheese; spoon into
prepared baking dish.
Cover and bake 30 minutes, or until hot. Sprinkle with remaining 1/2
cup cheese, and serve.
SPINACH AND FETA
FRITTATA
1 tablespoon olive oil
6 ounces baby spinach (or frozen, defrosted, and drained)
1/2 cup gently packed torn fresh basil leaves
1 teaspoon kosher salt
1 small red onion, chopped
1/2 teaspoon dried oregano
1/4 cup drained and thinly sliced roasted red peppers
1/3 cup pitted kalamata olives, roughly chopped
Pinch of red pepper flakes
12 large eggs
2 ounces feta cheese, crumbled (about 1/2 cup)
Place an oven rack 5 inches from the broiler element and turn the
broiler on.
Heat a large oven-safe nonstick skillet over medium heat and add the
olive oil. When warm, add the spinach, basil, and 1/2 teaspoon salt and
cook, turning with coated tongs, until wilted, 2 to 3 minutes. Remove
the spinach from the pan with tongs and transfer to a plate.
Add the onion to the olive oil in the same pan and cook, stirring,
until softened, 3 to 5 minutes. Gently crush the oregano with your
fingers and add to the skillet. Return the wilted spinach to the pan;
add the roasted peppers, olives, and red pepper flakes, and heat
through.
Gently beat the eggs in a medium bowl with the remaining 1/2 teaspoon
salt. Add the egg mixture and feta to the skillet. Cook the eggs
gently, pushing the cooked eggs from the bottom of the pan with a
spatula for the first minute or two. When the eggs are almost set,
after 5 to 7 minutes, place the skillet under the broiler and cook
until puffed, lightly browned, and set, 3 to 5 minutes.
Let the frittata cool for 2 to 3 minutes, before sliding the frittata
out of the skillet and onto a platter.
Serves 6.
Nutrition Information per serving: Calories 219, Carbs 4g, Fiber 1g,
Protein 16g, Total Fat 16g, Saturated Fat 5g
Source: “You Can Trust a Skinny Cook” by Allison Fishman
MCALLISTER POTATOES
What a great recipe from Guy Fieri. We could make a meal of this with a
nice salad. To save confusion (and questions), Peppadew is the brand
name of sweet piquanté peppers (a breed of Capsicum baccatum) grown in
the Limpopo province of South Africa. Do a Google search to find a
picture and all of your questions answered. You'll likely find these
little babies right under your nose in the produce section where fresh
peppers are sold.
3lb Baby Yukon potatoes
2 ea Yellow onions, diced
3/4 lb Bacon, diced
2 T Kosher salt
1 t Black pepper
1 c Sour cream
1/2 c Pepadews, chopped
4 T Olive oil
3 T Parmesan cheese
1/4 c White wine
In small mixing bowl combine sour cream, pepadews, and white wine. Mix
thoroughly and refrigerate for 1 hour.
In large stock pot add water, salt and potatoes set heat on high and
boil until fork tender.
In a large saute pan over medium heat cook bacon and sauté onions until
caramelized. Remove bacon and onions from pan on to a paper towel to
absorb grease, keep warm on platter, and leave remaining fat in pan.
When potatoes are fork tender, drain, and with clean kitchen towel,
palm smash the hot potatoes to approximately 1/3" thick.
Reheat fat in saute pan and add 2 T of olive oil. Heat to medium and
place potatoes in oil and brown on both sides, then transfer to onion
and bacon platter. Repeat until all potatoes are cooked crispy.
Top potatoes with parmesan cheese and then with sour cream mixture.
Source: Guy Fieri
GRILLED FLANK STEAK
WITH SPICY PEPPER
AND WATERMELON SALAD
If you like things spicy, you'll love this dish. The marinade for the
steak gets its heat from sambal oelek, an Indonesian chili paste, and
some grated ginger, while the peppers get their spark from sriracha, a
Thai chili sauce. Fresh watermelon cubes cool it all down.
4 servings
Ingredients
Flank steak:
1 1/2 tablespoons fresh lime juice
1 tablespoon grapeseed oil or olive oil
2 garlic cloves, pressed
1 teaspoon hot chili paste (such as sambal oelek)*
1/2 teaspoon grated peeled fresh ginger
1/2 teaspoon honey
1 1 1/2-pound flank steak
Pepper and watermelon salad:
1/4 cup hot chili sauce (such as sriracha)*
1/4 cup grapeseed oil or olive oil
3 tablespoons seasoned rice vinegar
1 1/4 teaspoons honey
4 large bell peppers, preferably assorted colors, cut into 1/2-inch
squares
2 tablespoons minced red jalapeño chile
2 cups 1/2-inch cubes seedless watermelon
Preparation
Steak:
Whisk all ingredients except flank steak in 13x9x2-inch baking dish.
Add steak; turn to coat. Cover and let marinate at room temperature 2
hours, turning occasionally. Alternatively, cover and chill at least 4
hours and up to 1 day. Bring to room temperature before grilling.
Pepper and watermelon salad:
Whisk hot chili sauce, oil, vinegar, and honey in small bowl; season
dressing with salt and pepper. Place peppers and chiles in large bowl.
Toss with 6 tablespoons dressing. Let marinate 2 hours at room
temperature. DO AHEAD Can be made 8 hours ahead. Cover dressing and
salad separately and chill. Bring to room temperature before serving.
Prepare barbecue (high heat). Grill steak with some marinade still
clinging until cooked to desired doneness, about 4 minutes per side for
rare. Transfer to work surface; let rest 10 minutes. Thinly slice steak
against grain; transfer to platter. Drizzle with some of remaining
dressing from salad.
Toss watermelon into pepper salad. Serve flank steak and salad with
remaining dressing alongside.
*Available in the Asian foods section of many supermarkets and at Asian
markets.
Source: Dorie Greenspan, Bon Apetit, August 2008
ONION "STEAKS"
"Great flavored slices of onion pan fried. Serve this along side a
steak or a burger.Have it as a side dish for an brunch or dinner
buffet. This recipe is adapted from one published in the July 06 Bon
Apetit Magazine. Try it. I'm sure you will enjoy it."
Ingredients
1/8 cup olive oil
2 tablespoons butter, melted
1/4 cup Dijon mustard
1/4 cup honey
1 tablespoon fresh summer savory, chopped
1 1/2 teaspoons Worcestershire sauce
4 slices vidalia onions (apprx 2 onions) or 4 slices other sweet
onions, half inch slices ( apprx 2 onions)
Directions
Mix together the oil, butter, Dijon, honey savory & Worcestershire
sauce; beat until well blended. Pour into a shallow dish large enough
to hold the 4 onion slices flat in the marinade. Run a water soaked
bamboo skewer through each onion slice from one side to the other to
hold the slice together. Trim off any protruding bits of the skewers.
Place onion slices it in the marinade and refrigerate until 15 minutes
before serving or proceed to cook them now. They may be prepared the
day before and kept overnight. Flip the slices a few time to evenly
coat the slices with the marinade. Over medium heat warm a lightly
oiled skillet. Remove onion slices from the marinade and fry the slices
until golden on both sides approx 7 minutes each side. Be careful that
they do not burn-the honey tends to caramelize quickly. If necessary
turn the heat a bit lower. Serve & enjoy.
Source: Food.com
http://www.food.com/recipe/onion-steaks-173847
TURTLE ICE CREAM PIE
July is National Ice Cream Month. Let's splurge!
Ingredients
Crust
1 1/2 cups pecan halves or pieces (6 to 7 ounces), toasted, divided
3/4 cup graham cracker crumbs (about 5 whole graham crackers, finely
crushed in resealable plastic bag)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
Sauce and filling
3/4 cup (packed) dark brown sugar
3/4 cup heavy whipping cream
3 tablespoons dark corn syrup
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 pints (4 cups) premium vanilla ice cream, divided
Ganache topping
5 1/2 ounces bittersweet chocolate, chopped
1/2 cup heavy whipping cream
1 1/2 tablespoons dark corn syrup
3/4 teaspoon vanilla extract
Pinch of salt
Preparation
Crust
Preheat oven to 350°F. Using on/off turns, finely chop 1 cup pecans in
processor; transfer to medium bowl. Mix in graham cracker crumbs and
sugar. Drizzle butter over; blend until evenly moistened. Press mixture
firmly over bottom and up sides of 9-inch glass pie dish (not on rim).
Bake crust until golden brown, about 12 minutes (if crust puffs, press
firmly back into place). Cool crust completely. Wrap in foil and freeze
at least 1 hour. DO AHEAD Can be made 2 days ahead. Keep frozen.
Sauce and filling
Bring first 3 ingredients to boil in heavy medium saucepan over medium
heat, whisking until sugar dissolves. Boil caramel 5 minutes, whisking
occasionally. Turn off heat; whisk in butter, vanilla, and salt. Cool
completely. Slightly soften 1 cup vanilla ice cream in microwave on low
in 10-second intervals. Spread ice cream evenly in frozen pie crust;
spread 1/4 cup caramel over. Freeze pie until ice cream and caramel are
firm, about 1 hour. Repeat with remaining vanilla ice cream in three
1-cup portions and caramel in two 1/4-cup portions. Freeze pie
overnight. Cover and reserve remaining caramel at room temperature.
Ganache topping
Combine chocolate, cream, and corn syrup in medium metal bowl. Place
over saucepan of simmering water and whisk until melted and smooth.
Remove from heat. Whisk in vanilla and salt. Cool ganache at room
temperature until thick but still pourable, about 30 minutes. Pour
ganache evenly over frozen pie. Sprinkle with remaining 1/2 cup pecans.
Freeze until ganache is firm, at least 45 minutes. Drizzle decoratively
with 1/4 cup reserved caramel. DO AHEAD Can be made 2 days ahead. Cover
and keep frozen. Cover and chill remaining caramel. Let pie stand 10
minutes at room temperature. Rewarm remaining caramel, stirring over
low heat. Cut pie into wedges and serve with caramel. test-kitchen tip
To remove the first piece of pie, slide the knife between the crust and
the dish all the way around the pie. Then cut out the first slice,
being sure to cut through the crust completely.
Source: Bon Apetit
http://www.bonappetit.com/recipes/2009/03/turtle_ice_cream_pie#ixzz1Rh1LSbBz
ARIZONA CHICKEN
Prep: 20 min.
Cook: 45 min.
Ingredients
6 boneless skinless chicken breast halves (4 ounces each)
1/4 cup canola oil, divided
1 medium onion, sliced
4 cups chopped fresh tomatoes
2 celery ribs, sliced
1/4 cup water
1/4 cup sliced pimiento-stuffed olives
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon salt, optional
1/4 teaspoon pepper
1/2 pound fresh mushrooms, sliced
Directions
In a skillet, brown chicken on both sides in 2 tablespoons of oil.
Remove and set aside. In the same skillet, saute onion in remaining oil
until tender. Add the tomatoes, celery, water, olives, garlic powder,
oregano, salt if desired and pepper; bring to a boil. Cover and simmer
for 15 minutes. Return chicken to pan. Simmer, uncovered, for 15
minutes. Add mushrooms; simmer 15 minutes longer or until a meat
thermometer reads 170°. Yield: 6 servings.
Nutrition Facts: One serving (prepared without salt) equals 277
calories, 13 g fat (0 saturated fat), 73 mg cholesterol, 137 mg
sodium, 11 g carbohydrate, 0 fiber, 29 g protein.
Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.
Source: Reminisce Magazine July/August 1998, p45
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A
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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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