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A
to Z
Recipes
August 21,
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 believe
that with every bad thing, something good develops. It's difficult to
imagine something good about 20 days straight with 100+ degree
temperatures and no appreciable rainfall, isn't it? Here is something
good which I can describe in just 2 words: "no mosquitoes".
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 (we need 2 more travelers). 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 "Copycat Recipes".
Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again on 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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I'm a great believer in luck, and I
find the harder I work the more I have of it.
~Thomas Jefferson
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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It's All In A State of Mind
~Shared by Treva, NC
If you think you are beaten, you are;
If you think you dare not, you don’t;
If you want to win but think you can’t,
It’s almost a cinch you won’t.
If you think you’ll lose, you’re lost;
For out of the world we find
Success begins with a fellow’s will;
It’s all in a state of mind.
Life’s battles don’t always go
To the stronger and faster man,
But sooner or later the man who wins
It the man who thinks he can.
–Unknown
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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Baking Tip
~Shared by Mary H.,
Montreal, Canada
When greasing a pan, first put your hand in a sandwich bag, then dip
the bag in butter or margarine; grease the pan with your covered
hand. This also works when you are pressing down a sticky mixture
in a pan in order to distribute it evenly: put your hand in the small
bag first, and then press down the mixture, while holding the pan with
your free hand. This avoids sticky fingers!
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: Copycat Recipes
This month's theme is going to be
great. Have you been able to duplicate a dish you've enjoyed from a
favorite restaurant? How about a store-bought product? Many folks enjoy
duplicating a meal they've
enjoyed while eating out or pre-packaged. Restaurant and pre-packaged
foods can be very expensive, and
many will share the recipes with you or have them posted on their web
site. We're looking for all those
favorite restaurant and brand name recipes in this month's theme.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
"Copycat 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 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: Copycat
Recipes.
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 "Copycat Recipes" has a deadline of August 31,
2011,
and will be posted on September 4, 2011.
Please
use this email
link to submit a recipe for theme
recipes: Copycat
Recipes. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Bubba and Johnny Ray
~Shared by Rusty,
Leesburg, FL
Bubba and Johnny Ray were sittin' on the front porch when a large truck
hauling rolls and rolls of sod went by.
"I'm gonna do 'dat when I win the lottery," said Bubba.
"Do what?" asked Johnny Ray.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
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.
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.
.
"Send my grass out to be mowed," answered Bubba.
County Worker
~Shared by Mary H.,
Montreal, Canada
A man got a job with the county highway department painting lines down
the centre of the highway. The supervisor told him that he was expected
to paint two miles of highway a day,
The man started work the next day and painted four miles that day.
The supervisor, Great!
The next day the man painted only two miles but the supervisor thought,
well, it's good enough.
But the third day, the man only painted one mile, and the boss said,
"Is there a problem?"
The man said, "Well, I'm getting further away from the bucket."
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: Miss
Jenny's BBQ Ground Beef
Submitter: Linda
H., Rosharon, TX
Reviewer: Johnny
L., Shreveport, LA
Date: July
10, 2011
http://www.a2zrecipes.net/07102011.html
I
had this for
lunch. Very good! I did add crushed red peppers.
Johnny
MISS JENNY'S BBQ
GROUND BEEF (SLOPPY
JOES)
~Shared by Linda
H., Rosharon, TX
1 pound lean ground beef
1 chopped onion
1 tsp. dry mustard
1 cup ketchup
2 Tbsp brown sugar
1 Tbsp vinegar
1 Tbsp Worcestershire Sauce
1 tsp celery seed (This is the secret ingredient!)
salt to taste
ground black pepper to taste
In a medium skillet over medium heat, brown the ground beef, onion, and
drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix
thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt
and pepper.
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:
DATE ORANGE BREAD
~Shared by Luanne,
FL
"The orange flavor gives lift to the date flavor."
1 egg
2 tablespoons butter, softened
1 cup white sugar
3 tablespoons grated orange zest
2/3 cup fresh orange juice
1/3 cup boiling water
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chopped walnuts
1 cup dates, pitted and chopped
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 5 x 3
inch loaf pan.
Beat egg slightly. Add butter and sugar. Beat smooth. Zest one orange;
set 1 tablespoon zest aside. Juice 2 oranges. Place juice in a 1 cup
measure and add boiling water to fill the cup. Stir zest, juice and
vanilla into batter.
In another bowl, put flour, baking powder, soda, and salt. Stir in
walnuts and dates. Pour over batter. Stir to moisten. Spoon into
greased 9 x 5 x 3 inch loaf pan.
Bake in 350 degree F (175 degree C) oven for 1 hour until it tests
done. Cool 10 minutes.
Remove from pan. Finish cooling and wrap.
Servings Per Recipe: 12
Amount Per Serving: Calories: 172; Total Fat: 2.6g; Cholesterol: 23 mg;
Sodium: 311 mg;
Total Carbs: 34.6g; Dietary Fiber: 0.7g; Protein: 2.8g.
MIDDLE EASTERN
FLATBREAD
(ABM)
~Shared by Doe,
Oliver, B.C., Canada
Makes 8
1 1/4 c water
1/4 c skim milk powder
1 1/2 tsp salt
1 tsp honey
2 tbsp olive oil
3 1/2 c flour
1 1/4 tsp yeast
Topping:
2 tbsp olive oil
1 tbsp lemon juice
2 tsp Zahtar spice
Preheat 425f. Preheated baking stone or baking sheet.
Measure ingred into pan, select dough cycle. Remove dough to lightly
floured board, cover with bowl & let rest for 10-15 mins. Flatten
dough into a circle. Cut into 8 wedges. Stretch each into a triangle
1/4-inch thick. Place on baking sheet, cover & let rest for 15
mins.
Topping- In bowl combine all ingred. Brush over each triangle. Bake in
oven for 10 mins until golden brown.
Tip- Quickly immerse this bread in water, blot dry & roll up jelly
roll style around deli meats for a lunch to go.
Variation- Grill the flatbread quickly on outdoor grill. Place bread on
two baking sheets stacked tog, then cook on the grill. This will help
to prevent burning.
CAPPUCCINO PUNCH
~Shared by Jim D.,
WA
4 tablespoons instant coffee
1 cup water
1 cup granulated sugar
1 gallon milk
1 pint Double Dutch Chocolate Ice Cream, softened
1 pint vanilla Ice Cream, softened
1 container Cool Whip
In saucepan over low heat cook coffee, water and sugar until it becomes
syrupy. Set aside and cool completely.
In large punch bowl, mix coffee syrup, ice creams and Cool Whip. Add
milk and stir.
Makes: About 50 punch cups
Source: http://www.sassy4daze.com/Recipes/Italian.html
KERRY P.'S SPINACH
SALAD
~Shared by Mary H.,
Montreal, Canada
1 package fresh spinach
2 cups fresh bean sprouts
3 eggs, hard boiled and sliced
1/4 pound cashews
1 can sliced water chestnuts
1/2 cup vegetable oil
1/2 cup brown sugar
1/2 cup ketchup
1 teaspoon Worcestershire sauce
1 medium onion, chopped
1/4 cup white vinegar
1 teaspoon each: salt and pepper, or to taste
1 teaspoon fresh garlic, crushed
1 teaspoon parsley flakes
In a large bowl, toss spinach, bean sprouts, water chestnuts and egg
slices.
In a blender or food processor, add all of the other ingredients,
except cashews and oil. Add oil to properly emulsify.
Dress salad, and just before serving, garnish with cashews.
Serves 6.
KEY LIME-BANANA
SMOOTHIES
~Shared by Treva, NC
Ready in just 10 minutes, these beverages will take you away to the
islands!
INGREDIENTS
1 container (6 oz) Yoplait® Original 99% Fat Free Key lime pie yogurt
1 ripe banana, sliced
1/2 cup milk
1 tablespoon lime juice
1/4 teaspoon dry lemon lime-flavored soft drink mix (from 0.13-oz
package)
1 cup vanilla frozen yogurt
1. In blender, place all ingredients except frozen yogurt. Cover; blend
on high speed until smooth.
2. Add frozen yogurt. Cover; blend until smooth.
3. Pour into 2 glasses. Serve immediately.
DZIRIAT
(Algerian Almond Tarts)
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Sugar Syrup:
1 cup white sugar
1 cup water
1 teaspoon fresh lemon juice
2 tablespoons orange flower water
Dough:
2 cups all-purpose flour
2 tablespoons vegetable oil
1 egg
1/2 teaspoon fresh lemon juice
1 pinch salt
1 tablespoon orange flower water
Filling:
4 cups raw almonds
1 cup sugar
3 eggs
1/2 teaspoon baking powder
1 teaspoon vanilla powder
1 lemon, zested
2 tablespoons orange flower water
cornstarch, for rolling out the dough
pine nuts, for decoration
Prepare the almonds the day before. Bring 6 cups of water to a boil.
Remove from heat, and add the almonds. Let the almonds soak in water
for about 5 minutes, then drain and peel. Spread the almonds on baking
sheets, and bake at 200 degrees F(95 degrees C) until completely dry
and toasted. This takes several hours, and needs to be prepared ahead.
Be careful not to burn the nuts, as this will give a bitter taste to
the filling.
Combine 1 cup sugar and 1 cup water in a saucepan, and bring to a boil.
Add 1 teaspoon lemon juice, reduce heat to low, and let it simmer until
syrupy, about 30 to 40 minutes. Stir in orange blossom water, and
remove from heat. Set sugar syrup aside.
Combine flour and salt in a large mixing bowl. Make a hole in the
center, and pour oil, egg, 1/2 teaspoon lemon juice, and 1 tablespoon
orange blossom water into the center. Mix with fingers until the dough
resembles coarse crumbs. Gradually sprinkle with warm water while
mixing until the dough becomes soft and pliable. Divide into 4 equal
portions. Cover dough with a wet cloth, and set aside.
In a food processor, finely grind the almonds. Measure 3 cups of the
finely ground almonds into a mixing bowl, and stir together with 1 cup
sugar, baking powder, vanilla powder, lemon zest, and 2 tablespoons
orange flower water. Mix in three eggs one at a time, stirring
constantly; mix until you get a sticky, paste-like mixture.
Sprinkle cornstarch on the rolling surface to prevent sticking. Roll
each portion of dough very thinly, 1 to 2 millimeters (1/16 inch). Cut
the rolled dough into circles of about 10 centimeters (4 inches) in
diameter each. Lightly wipe the surface of each circle with cornstarch,
and fit into a tart mold, cornstarch side down to prevent sticking.
Gently press the dough onto the sides and bottom of the mold, and trim
extra dough from around the rim. Fill three quarters of each mold with
the almond filling.
Bake on the top shelf at 350 degrees F (175 degrees C) for 20 to 25
minutes, or until the surface of the tart is golden and the dough is
firm. Remove the tarts from the molds as soon as they come out of the
oven. Dip each tart in the sugar syrup while still hot. Stick a pine
nut into the middle of each tart for decoration. Place on a wire rack
to drain.
HOMEMADE SALAMI
~Shared by Johnny,
LA
1 pound of ground beef or ground turkey
1 1/2 level teaspoons Morton® Tender Quick®
1 teaspoon Table Salt
1/2 teaspoon mustard seeds
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/8 teaspoon nutmeg
2 Tbsp Soy sauce + some water if necessary
1/2 tsp cayenne
Combine all ingredients mixing until thoroughly blended. Divide in
half. Shape each half into slender rolls about 1 1/2 inches in
diameter. Wrap in plastic or foil. Refrigerate overnight. Unwrap.
Bake on broiler pan at 325 degrees F until a meat thermometer inserted
in the center of a roll reads 160 degrees F, 50 to 60 minutes. Store
wrapped in refrigerator. Use within 3 to 5 days or freeze for later use.
Source: http://www.Texascook.com
LEMON CRUMB CAKE
~Shared by Marilyn
M., Canton, OH
3 cups flour
3 tsp. baking powder
1/4 tsp. salt
1 1/2 cups butter, softened
3 large eggs, + 1 egg white
1 1/2 cups sour cream
1 1/2 tsp. lemon peel
Crumb Filling:
1 cups flour
1/2 cup brown sugar, packed
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/3 cup butter, softened
Preheat oven to 375. Coat 13x9 baking pan with cooking spray; set
aside.
Combine flour, baking powder salt and butter in large bowl.
Beat on low speed for 30 seconds. Continue beating, adding one egg at a
time, then egg white, sour cream and lemon zest.
Beat another two minutes on medium high.
In a separate bowl prepare crumb filling by whisking together flour,
brown sugar, sugar, cinnamon and nutmeg. Stir in butter until
mixture is moistened and starts sticking together.
Pour half the cake batter into prepared pan. Sprinkle crumb
mixture filling evenly across top; then cover with remaining cake
batter being careful not to mix the filling into the
batter. Bake for 30 to 35 minutes, or tests done.
Cool completely on a wire rack.
Frosting:
1 (8 oz) pkg. cream cheese, softened
3/4 cup unsalted butter, softened
2 cups powdered sugar, sifted before measuring
1/4 cup heavy cream
1/3 cup lemon curd
With an electric mixer, blend together cream cheese, butter, sugar,
cream, and lemon curd. When cake is completely cooled, frost and
enjoy!
CHICKEN CACCIATORE
~Shared by Linda
H., Rosharon, TX
Healthy and Gluten free by an MD who is a Chef!
Servings: 4
Calories: 335 per serving
Percent from Fat: 38%
2 tablespoons cornstarch
2 tablespoons ChefMD® seasonings**
8 small chicken thighs, (about 2 pounds) skinned
1 tablespoon extra virgin olive oil
2 cups chopped fennel bulb (1 large or 2 small bulbs), feathery fennel
fronds reserved if desired
8 ounces crimini mushrooms, thickly sliced (about 3 cups)
4 cloves garlic, minced
1 (14½ ounce) can fire roasted diced tomatoes, undrained
½ cup port wine
½ teaspoon coarse sea salt or kosher salt
¼ cup chopped fresh mixed herbs (such as fennel fronds, thyme, basil,
parsley, chives)
Combine cornstarch and seasonings in a paper or plastic bag. Add one or
two chicken thighs at a time; shake to coat lightly. Repeat with
remaining chicken using up all seasoning mixture. Heat oil in a 12 inch
deep skillet or sauté pan* over medium heat until hot. Add chicken;
cook 3 minutes per side or until lightly browned. Transfer chicken to a
plate; set aside.
Add fennel and mushrooms to skillet; sauté 5 minutes. Add garlic; sauté
1 minute. Add tomatoes and wine; mix well and bring to a simmer. Return
chicken and any juices from plate to skillet; cover and simmer over
medium low heat 10 minutes. Uncover; simmer 10 minutes or until chicken
is cooked through and sauce is slightly thickened. (If a thicker sauce
is desired, transfer chicken to serving plates and reduce sauce over
medium-high heat.) Serve topped with salt and herbs.
**If ChefMD seasonings are not available, substitute 2 teaspoons each:
sesame seeds, dried oregano and dried marjoram.
*If a 12-inch deep skillet is not available, use a Dutch oven or
10-inch sauté pan and cook the chicken in two batches (use 1½ teaspoons
oil for each batch).
Substitutions
Arrowroot may replace the cornstarch and tawny port or marsala wine may
replace the port wine.
Tips
Serve the chicken and sauce over polenta made with cornmeal and chicken
broth.
For a spicier dish add ¼ teaspoon crushed red pepper flakes along with
tomatoes.
Culinary Taste Tip
All parts of the fennel plant are edible. Use the seeds — powdered or
whole — to spice up soup, add depth to tomato sauce, or sweeten baked
goods. Add the stalks to stews or to crunch on like celery. The leaves
can garnish yogurt dips and green salads.
Food as MedicineSM Tip
Fennel extract compares favorably to mefenamic acid, a prescription
medicine for PMS-related pain. It has been found to be just as
effective. In some studies, fennel has been shown to reduce intestinal
spasm.
Source: http://www.chefmd.com/recipes.php?fs=t&diet=Gluten+Free#r
CLASSIC COLE SLAW
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 small head green cabbage, cored and sliced as thinly as possible
1 small head red cabbage, cored and sliced as thinly as possible
4 celery stalks, finely chopped
4 scallions (green onions, spring onions), green and white parts,
finely chopped
4 carrots, shredded
1 cup (250 ml) mayonnaise
3 Tbs (45 ml) fresh lemon juice
2 Tbs (30 ml) caraway seeds (optional)
1 Tbs (15 ml) celery seed (optional)
Salt and freshly ground pepper to taste
Place the cabbage in a large bowl and cover with ice water. Refrigerate
for at least 1 hour and drain thoroughly. Combine the cabbage, celery,
scallions, and carrots in a large bowl. Mix together the remaining
ingredients in a separate bowl and pour over the cabbage mixture. Toss
to combine well and refrigerate for at least 1 hour before serving.
Serves 6 to 8.
CROCKPOT TURTLE
PUDDING
~Shared by Treva, NC
1 21.5 oz. package brownie mix
1/2 C. water
1/4 C. oil
1 egg
1 C. chocolate chips
1 C. walnuts or pecans
20 caramel candies unwrapped
whipped cream or vanilla ice cream
Place a vegetable steamer or other low rack in the bottom of a 5-quart
slow-cooker.. Pour in 4 cups very hot water and turn on to high. In a
large bowl, combine the brownie mix, water, oil and egg. Beat well to
mix. Stir in the chocolate chips and nuts. Butter and dust with sugar a
2-quart soufflé dish that fits in the slow-cooker. Pour the brownie
batter into the soufflé dish.. Push the caramels half way into the
brownie mix, do not bury completely in the brownie mix. Wrap the dish
in a double thickness of foil. Tie with a string to use as a handle for
lowering and raising out of the crockpot. Cover and cook on high for
4.5 hours. Remove the dish and let set for 30 minutes before serving.
Serve with whipped cream or vanilla ice cream with chocolate hot fudge
sauce.
MARY'S BLUE RIBBON
POUND CAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3 c. all-purpose flour
6 eggs
2 sticks butter
1 tsp. vanilla
1 tsp. baking powder
3 c. sugar
1 c. milk
1/2 c. Crisco
1 tsp. lemon flavoring
In a large mixing bowl, cream sugar, Crisco and butter until fluffy.
Add eggs to sugar mixture, one at a time. Combine baking powder and
flour in small mixing bowl and add to sugar mixture alternating with
milk. Add flavorings.
Grease and flour tube pan. Pour in pound cake batter. Start in COLD
oven and bake at 350 degrees approximately 1 hour or until cake pulls
away from sides of tube pan.
AUNT WINNIE'S SYRUP
COOKIES
~Shared by Johnny,
LA
Makes 6 to 7 dozen
2 cups Steen's 100% Pure Cane Syrup
1 teaspoon baking soda
1½ cups sugar
1 cup (2 sticks) butter
5 eggs
1 cup milk
1½ teaspoons allspice
1 teaspoon ground cloves
5½ cups all-purpose flour
1 3/4 cups raisins
1 cup chopped pecans
Preheat the oven to 375 degrees.
Put the syrup in a medium-size mixing bowl. Add the soda and beat until
the mixture is golden. Set aside.
Cream the sugar and butter together. Add the eggs, one at a time,
mixing between each addition. Alternate the flour and spices with the
milk. Add the syrup mixture, raisins, and nuts. Stir to mix. Drop by
spoonfuls on a cookie sheet. Bake until golden brown, about 10 minutes.
DAIQUIRI CHIFFON
CHEESECAKE WITH
PRETZEL CRUST
~Shared by Marilyn
M., Canton, OH
1 1/4 cups crushed pretzels
1/2 cup white sugar
3/8 cup butter, melted
1 (8 oz) package cream cheese, room temperature
1 1/2 cups milk
1 (3.5 oz) package instant vanilla pudding mix
1/2 cup lime juice
1 teaspoon rum flavored extract
2 teaspoons grated lime zest
1 teaspoon grated lemon zest
1 (8 oz) container frozen whipped topping, thawed
lime zest, garnish
2 limes, thinly sliced (optional)
Preheat oven to 400 degrees. In a medium bowl, combine pretzel crumbs,
sugar and butter. Press mixture into the bottom and 1 3/4-inches up the
side of a 9 inch springform pan. Bake in preheated oven for about 10
minutes, or until firm and lightly browned. Remove from oven and set
aside to cool completely. Make Filling: In a large bowl, beat cream
cheese until smooth. In a separate bowl, combine pudding mix and milk,
then mix in with cream cheese. Beat in lime juice, rum extract and lime
and lemon zest. Fold 1/2 of the whipped topping into the mixture, then
pour into cooled crust. Cover and refrigerate for at least 8 hours.
Garnish with remaining whipped topping, lime zest and slices, if
desired.
BBQ SHRIMP
~Shared by Linda
H., Rosharon, TX
8-10 lbs shrimp
1 lb butter
1 lb margarine
6 oz Worcestershire sauce
8 tbs black pepper
1 teaspoon rosemary
4 lemons (sliced)
1 teaspoon Tabasco
4 teaspoons salt
2-4 cloves garlic
Wash shrimp. Spread out in shallow pan. Combine ingredients in sauce
pan over low heat and pour over shrimp. Refrigerate. Baste and turn
shrimp every 30 minutes while refrigerated for several hours. Bake at
300 degree for 30 minutes, turning shrimp at 10 minute intervals. Serve
in soup bowl with French bread to dip in sauce.
COCONUT-ALMOND
CRISPY TREATS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Melted almond paste and marshmallows team up with crispy cereal and
coconut for an unbeatable taste that will delight kids and adults alike.
Yield: 1-7" X 11" pan (32-1.5 inch pieces )
Time: 15 minutes to assemble
Ingredients:
1 cup sweetened coconut flakes
1/2 cup chopped or slivered almonds
4 Tbsp (1/2 stick) butter, plus extra for greasing dish and spoon
1 box Odense Almond Paste, grated
1-10.5 oz bag mini marshmallows
6 cups toasted rice cereal
Equipment: 1-7"X11" pan or baking dish
Directions:
1. Butter a 7-inch by 11-inch baking dish. Measure cereal into a large
bowl and set aside.
2. Add coconut flakes and almonds to a large non-stick skillet. Dry
roast over a medium-high heat, stirring frequently, until the coconut
and almonds start to turn golden. Immediately pour into bowl with
cereal.
3. In the same skillet melt the butter over a low heat. Add the grated
Almond Paste and marshmallows. Stirring constantly, cook until all
ingredients are melted and smooth.
4. Immediately pour almond-marshmallow mixture into bowl of cereal.
Combine with a buttered spoon until all ingredients are incorporated.
5. Press crispy treats into a buttered dish. Cool until firm enough to
cut into 1.5 inch squares.
BROCCOLI DELIGHT
SALAD
~Shared by Treva,
NC
1 lg. bunch fresh broccoli, cut in pieces (4-5 c.)
1 c. raisins
1/4 c. diced red onion
10 strips bacon, fried, crumbled
DRESSING:
3-4 tbsp. sugar
1/2 c. lite mayonnaise or creamy salad dressing
1 tbsp. vinegar
Put broccoli pieces in large bowl; add raisins, onion, bacon and
sunflower seeds. Mix together dressing ingredients; pour over
salad.
Yield: 6 servings.
LIMEADE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3 limes
2/3 cup white sugar
2 quarts cold water
Cut limes in half and squeeze lime juice into a 2 quart pitcher. Add
sugar and stir until dissolved. Fill pitcher with cold water, stir and
chill in refrigerator.
LES OREILLES DE
COCHON
~Shared by Johnny,
LA
The pigs' ear pastries are best done on a cool, dry day, and it's best
to make them the day on which you plan to serve them. Otherwise, they
will get soggy and stale.
Makes 4 to 5 dozen
1 egg
½ cup milk
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
Vegetable oil for deep frying
1 cup pure cane syrup
1 cup chopped pecans
Beat the eggs until foamy. Add the milk and blend. Sift the flour,
baking powder and salt together twice. Add this to the egg mixture and
blend.
Cut off a small portion about the size of a walnut and roll out on a
lightly floured board until very thin.
Drop each piece into hot oil, giving each piece a twist from the top
with a long-handled fork. Fry until light brown, and drain on paper
towels.
Boil the syrup until it forms a soft ball in cold water and drizzle
over the fried pastries. While the syrup is still warm, scatter the
chopped pecans over the pastries.
Store between layers of wax paper.
BONKET
(Dutch Almond Pastry)
~Shared by Marilyn
M., Canton, OH
Crust:
3/4 cup butter
1/2 cup sugar
1 egg
1 teaspoon vanilla
2 1/4 cups flour
1/2 teaspoon salt
Cream butter and sugar; stir in egg and vanilla. Add flour and salt.
Press into 9x13" pan; set aside.
Almond Layer
2 eggs
1/2 cup sugar
2 Tbsp. butter, melted
1 teaspoon almond flavoring
3/4 cup pure almond paste, cut into very small pieces
1 pinch salt
1/2 cup pecans (or more if desired) or 1/2 cup walnuts, chopped (or
more if desired)
Beat eggs with sugar; add butter, almond paste and flavoring. Mix until
as smooth as possible. (Almond paste is difficult to break down.). Pour
over bottom layer; sprinkle with chopped nuts. Bake about 25 minutes at
325 until firm and slightly browned.
Topping:
1/4 cup powdered sugar
1 pinch salt
water, to thin
Sift sugar and mix in salt. Add just enough water to thin to a pourable
consistency. Drizzle topping over bonket while still hot. Cool
completely before cutting into squares.
GREEK PASTITIO
~Shared by Linda
H., Rosharon, TX
Crème sauce
6 cups milk
12 Tbsp flour
2 sticks butter
1 tsp sea salt
5 eggs
To create crème sauce, combine all ingredients in a saucepan, stirring
constantly until thickened over medium heat. Let stand.
2 lbs ground beef
½ cup olive oil
1 onion chopped
2-3 green onions chopped
2 tsp sea salt
¼ tsp pepper
½ cup wine
½ cup chopped parsley
1 can tomato sauce and 2 Tbs tomato paste
1 cup water
1 ½ cups number 2 Misco macaroni
½ cup butter melted
1 cup grated Romano cheese
Sauté onions with oil and add ground beef. Season with salt, pepper,
and parsley. Mix well about 10 minutes. Add wine, tomato sauce, tomato
paste, and simmer until moisture is absorbed.
Cook macaroni in salt and plenty of water until done. Pour into
colander, rise, and drain well. Mix with melted butter. In a large
baking pan place half of buttered macaroni in pan. Sprinkle with grated
cheese. Cover with meat mixture. Sprinkle grated cheese over meat and
cover with remaining macaroni. Sprinkle grated cheese over top. Pour
crème sauce over pastitio.
Bake 350 for 45 minutes, or until top browns.
Source: http://www.greekinternetmarket.com
GRILLED HAMBURGER
SALAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Ingredients
Dressing:
2 garlic cloves, minced (1 tablespoon)
1 teaspoon sea salt
3 tablespoons sugar
1 tablespoon fish sauce (nam pla)
1/4 cup fresh lemon juice
1 tablespoon balsamic vinegar
1 teaspoon crushed red pepper
Salad:
1 pound ground top sirloin
2 garlic cloves, minced (1 tablespoon)
1 teaspoon sea salt
1 teaspoon freshly ground white pepper
1/4 cup finely chopped flat-leaf parsley
1 small onion, thinly sliced
1 cup cherry tomatoes, halved
1/2 cup thinly sliced radishes
1/4 cup dried celery
4 to 5 romaine lettuce leaves, torn into bite-sized pieces
15 mint leaves, torn and bruised
Vegetable oil spray
1/4 cup unsalted dry-roasted peanuts, coarsely chopped
Instructions
Make the Dressing:
Combine all the ingredients in a mixing bowl. Set aside.
Make the Salad:
Heat the grill.
While waiting for the grill to get hot, mix the beef, garlic, salt,
pepper, and parsley in a mixing bowl. Shape into 6 patties, each
approximately 1/2-inch thick and 2-1/2 inches in diameter.
Combine the onion, cherry tomatoes, radishes, celery, lettuce, and mint
leaves in a bowl. Toss gently; cover with a wet towel and refrigerate.
Spray the patties generously with vegetable oil and place on the grill
over medium-high heat. After 1 to 2 minutes, flip the hamburgers.
Grill, turning occasionally, until the juices run clear and the meat is
cooked through, about 9 minutes. Transfer to a plate.
Remove the vegetables from the refrigerator. When the hamburgers are
just cool enough to handle, break into bite-sized chunks and add to the
vegetables. Pour on the dressing and toss. Transfer to a serving
platter and garnish with the peanuts.
Yield: 6 servings; about 1/2 cup dressing.
MARINATED BEEF
TENDERLOINS
~Shared by Treva, NC
From Karen Haskell of Tempe, Arizona, these steaks have fabulous flavor
sure to impress guests. “These will melt in your mouth,” she writes.
“Guaranteed!”
SERVINGS 4
CATEGORY Low Carb
METHOD Grill (gas or charcoal)
PREP 20 min.
COOK 10 min.
TOTAL 30 min.
1 can (12 ounces) beer or nonalcoholic beer
1/2 cup chopped green onions
1/2 cup teriyaki sauce
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
4 beef tenderloin steaks (8 ounces each)
In a small bowl, combine the first six ingredients. Set aside 3/4 cup
for basting. Pour remaining marinade into a large resealable plastic
bag; add the steaks. Seal bag and turn to coat; refrigerate for at
least 15 minutes.
Drain and discard marinade. Grill steaks, covered, over medium heat for
4-6 minutes on each side or until meat reaches desired doneness (for
medium-rare, a meat thermometer should read 145°; medium, 160°;
well-done, 170°), basting with reserved marinade.
Yield: 4 servings.
Source: Simple & Delicious
BANANA COLADA SUNDAES
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
6 T. butter cubed
1/3 C. packed brown sugar
1/3 C. orange juice
2 t. ground cinnamon
4 medium bananas sliced
1/2 t. rum extract
3 pints vanilla ice cream
1/2 C. flaked coconut toasted
In a small saucepan combine the butter, brown sugar, orange juice and
cinnamon. Cook and stir over medium heat for 4-5 minutes or until
sauce is smooth. Stir in bananas; heat through. Remove from
the heat. Stir in extract.
Serve warm over ice cream. Sprinkle with coconut.
STEEN'S GATEAU DE
SIROP MUFFINS
~Shared by Johnny,
LA
Makes 16 muffins
½ cup vegetable oil
1½ cups Steen's 100% Pure Cane Syrup
1 egg, beaten
1 teaspoon ground ginger
½ teaspoon ground cloves
1 teaspoon ground cinnamon
½ teaspoon salt
2½ cups all-purpose flour
1½ teaspoons baking soda dissolved in 3/4 cup boiling water
Preheat the oven to 350 degrees. Lightly grease the muffin tins.
Combine the oil, syrup and egg in a mixing bowl and whisk to blend.
Sift the dry ingredients into a bowl and set aside. Have the hot
water/baking soda mixture at hand.
Add the dry ingredients to the oil/syrup/egg mixture alternately with
the hot water mixture. Begin and end with the flour mixture. Fill the
muffin tins about three-quarters full with the batter, and bake until a
tester comes out clean, about 20 minutes. Let cool for a few minutes
before removing from the muffin tins.
CRESCENT PECAN WEDGES
~Shared by Marilyn
M., Canton, OH
2 (8 oz.) cans refrigerated crescent roll dough
1/2 cup butter, melted
1 cup sugar
1 Tbsp. cinnamon
1 cup pecans, chopped (walnuts or almonds may be substituted)
1 cup sifted powdered sugar
1/4 cup cream or whole milk
1 tsp. vanilla
1/3 cup chopped pecans for garnishing
Preheat oven to 350 degrees. Spray 12-inch round pan with nonstick
cooking spray. Open one roll of crescent dough and lay on prepared pan.
Seal perforated seams with hands. Spread butter on dough. Mix sugar and
cinnamon and sprinkle over butter. Spread 1 cup pecans on top of sugar.
Open other can of rolls. Working with 1/2 of dough at a time, carefully
lay on top of pecans, sealing perforated edges as you go until entire
top is covered. Press outside edges together. Bake for 15 minutes.
Remove from oven. Make icing by mixing powdered sugar, cream or milk,
and vanilla together. Drizzle icing on top of cooked pastry. Sprinkle
1/3 cup of pecans on top. Slice into 16 wedges.
CREME BRULEE
CHEESECAKE BARS
~Shared by Linda
H., Rosharon, TX
Prize-Winning Recipe 2010! Savor the same great taste of restaurant
Crème Brûlée in an easy-to-make bar cookie.
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling
mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed
Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan
with cooking spray. In large bowl, stir cookie mix, pudding mix, brown
sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until
soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
In small bowl, beat cream cheese, sour cream and sugar with electric
mixer on medium speed until smooth. Add remaining whole egg, 3 egg
yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread
over crust in pan.
Bake 30 to 35 minutes or until set in center. Immediately sprinkle top
with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or
until chilled. For bars, cut into 9 rows by 4 rows. Store covered in
refrigerator.
Makes 36 bars
CREAMY MUSHROOM
FONDUE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1/4 cup butter
1/2 lb. mushrooms (chopped)
1/2 onion (chopped)
1 tsp. crushed garlic
1/4 cup green chilies (from a can)
1 tsp. Oregano
1/2 tsp. paprika
salt and pepper to taste
2/3 cup chicken stock (or bouillon cube and water)
2/3 cup heavy whipping cream
1 Tbls. cornmeal
1/2 cup mild cheddar cheese (shredded)
Melt butter in a heavy pot. Add mushrooms, onion, garlic, chili, and
spices. Sauté for approximately 5 minutes (until veggies are limp). Add
chicken stock. Bring to a slow boil, then reduce to low heat for 10
minutes. Remove from heat and cool for 2-3 minutes. Put mixture into a
blender or food processor and liquefy.
Combine corn meal to 2 Tbsp. of cream. Mix well. Add the rest of the
cream and stir. Add cream mixture to the mushroom mixture (in the
blender) and whip for 1 minute. Pour mixture into original pan and heat
on medium. Add cheddar cheese and continue to stir until cheese melts.
Pour into fondue pot and serve with chunks of bread, ham and/or cheese.
Click
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CHICKEN AND
BLUEBERRY PASTA SALAD
~Shared by Treva, NC
Yes, blueberries and pasta. The addition of poached chicken and feta
cheese makes this dish into a light and satisfying summer supper that's
also great for a potluck. If you already have some leftover chicken,
skip Step 1 and add shredded chicken in Step 4.
Makes 6 servings, about 1 1/2 cups each
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
1 pound boneless, skinless chicken breast, trimmed of fat
8 ounces whole-wheat fusilli or radiatore
3 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
1/3 cup reduced-sodium chicken broth
1/3 cup crumbled feta cheese
3 tablespoons lime juice
1 cup fresh blueberries
1 tablespoon chopped fresh thyme
1 teaspoon freshly grated lime zest
1/4 teaspoon salt
1. Place chicken in a skillet or saucepan and add enough water to
cover; bring to a boil. Cover, reduce heat to low and simmer gently
until cooked through and no longer pink in the middle, 10 to 12
minutes. Transfer the chicken to a cutting board to cool. Shred into
bite-size strips.
2. Bring a large pot of water to a boil. Cook pasta until just tender,
about 9 minutes or according to package directions. Drain. Place in a
large bowl.
3. Meanwhile, place oil and shallot in a small skillet and cook over
medium-low heat, stirring occasionally, until softened and just
beginning to brown, 2 to 5 minutes. Add broth, feta and lime juice and
cook, stirring occasionally, until the feta begins to melt, 1 to 2
minutes.
4. Add the chicken to the bowl with the pasta. Add the dressing,
blueberries, thyme, lime zest and salt and toss until combined.
NUTRITION INFORMATION: Per serving: 315 calories; 11 g fat (3 g sat, 6
g mono); 49 mg cholesterol; 33 g carbohydrate; 23 g protein; 5 g fiber;
238 mg sodium; 207 mg potassium.
Nutrition bonus: Selenium (60% daily value), Fiber (20% dv).
2 Carbohydrate Servings
Exchanges: 2 starch, 2 very lean meat, 2 fat
MAKE AHEAD TIP: Add everything except the blueberries and dressing to
the pasta salad. Cover and refrigerate pasta salad, blueberries and
dressing separately for up to 1 day. Toss together just before serving.
Source: EatingWell Magazine
PIZZA ROMANO
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients
3/4 pound Laura's 92% Lean Ground Beef or 96% Lean Ground Round
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 small onion, chopped
1/2 small green pepper, chopped
1/2 (8-ounce) package sliced fresh mushrooms
1 (12-inch) refrigerated pizza crust
3/4 to 1 cup marinara or pizza sauce
1/4 cup chopped sun-dried tomatoes
3/4 (8-ounce) package shredded reduced-fat Mozzarella cheese
Crushed red pepper (optional)
Directions
1. Cook beef, garlic and Italian seasoning in a nonstick skillet about
5 minutes or until browned; drain and remove from skillet.
2. Add onion and bell pepper to skillet; sauté 2 minutes or until
slightly tender.
3. Add mushrooms and sauté 1 minute more.
4. Spread crust with sauce; top with beef, onion, bell pepper,
sun-dried tomatoes and cheese.
5. Bake at 450 F for 8 to 10 minutes or until cheese is melted.
Sprinkle with crushed red pepper, if desired.
Makes 6-8 servings.
Cooking Tip: For a time saver, use kitchen shears to chop the sun-dried
tomatoes.
Nutritional Analysis for 8 Servings
Using Laura's 92% Lean Ground Beef
CALORIES 248 (43% from fat); FAT 12.1g (sat 4.9g); PROTEIN 21.4g; CARB
14.6g; FIBER 2.7g; CHOL 44mg; IRON 2.7mg; SODIUM 522mg
Diabetic Exchanges: 1/2 starch; 1 vegetable; 2 1/2 medium fat meat
Using Laura's 96% Lean Ground Round
CALORIES 238 (37% from fat); FAT 9.7g (sat 4.5g); PROTEIN 22.9g; CARB
14.6g; FIBER 2.7g; CHOL 44mg; IRON 1.8mg; SODIUM 530mg
Diabetic Exchanges: 1/2 starch; 1 vegetable; 2 1/2 lean meat
Click
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ASPARAGUS WITH DIJON SAUCE
~Shared by Mary S.,
Nashville, TN
Yield: 4 Servings
Serving Size: 1/4 of asparagus with about 1-1/2 tbsp. dipping sauce
INGREDIENTS
- 3/4 pound (about 9-12) fresh asparagus spears
- 1/2 cup Homemade Chicken Broth, or canned reduced-sodium
chicken broth
- 1 tablespoon Dijon mustard or tarragon Dijon mustard
DIRECTIONS
Break the woody ends off the asparagus; place the asparagus spears in a
skillet.
Pour on the broth; cover and steam over medium heat until crisp-tender,
about 4 minutes. Remove the asparagus to a warm serving plate; keep
warm.
Add the mustard to the skillet; increase the heat to high and bring to
a boil, stirring constantly; pour the sauce over asparagus.
Nutritional Information Per Serving: Calories: 28, Fat: 1g,
Cholesterol: 0mg, Sodium: 70mg, Carbohydrate: 4g, Dietary Fiber: 2g,
Sugars: 2g, Protein: 3g
Diabetic Exchanges: 1 Vegetable
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
LEMON-GLAZED BABY
CARROTS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound peeled baby carrots
- 1/4 cup chicken stock, or vegetable stock
- 1 tablespoons margarine or butter
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon rind
- 1/4 teaspoon salt
- Pepper to taste
- 1 tablespoon finely chopped fresh parsley or chives
DIRECTIONS
In a medium saucepan, cook carrots in boiling salted water for 5 to 7
minutes (start timing when water returns to a boil) or until just
tender-crisp; drain and return to saucepan.
Add stock, butter, brown sugar, lemon juice and rind, salt and pepper.
Cook, stirring often, 3 to 5 minutes or until liquid has evaporated and
carrots are nicely glazed. Sprinkle with parsley or chives and serve.
Nutritional Information Per Serving: Calories: 91, Carbohydrate: 15 g,
Fiber: 3 g, Protein: 2 g, Fat: 3 g, Sodium: 251 mg, Cholesterol: 8 mg
Diabetic Exchanges: 2 Vegetables, 1/2 Fat
Source: America's Everyday Diabetes Cookbook by Katherine Younker
http://www.amazon.com/exec/obidos/ASIN/0778800644/atozreci-20
CHINESE STEAMED CLAMS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 tablespoon vegetable oil
- 2 green onions, finely chopped
- 1 tablespoon minced, peeled fresh ginger
- 1 garlic clove, finely chopped
- 2 dozen cherrystone or littleneck clams, scrubbed, or mussels,
scrubbed and debearded
- 1/2 cup water
- 3 tablespoons dry sherry
- 2 tablespoons soy sauce
- 2 tablespoons chopped fresh cilantro
DIRECTIONS
In 8-quarts saucepot, heat oil over high heat.
Add green onions, ginger, and garlic; cook until green onions are
tender, about 1 minute.
Add clams, water, sherry, and soy sauce; heat to boiling.
Reduce heat; cover and simmer 5 to 10 minutes, transferring clams to
large platter as they open. Discard any clams that have not opened.
Pour broth over clams on platter and sprinkle with cilantro.
Nutritional Information Per Serving: Calories: 131, Protein: 14g,
Sodium: 576mg, Cholesterol: 36mg,Fat: 4g, Carbohydrates: 5g
Diabetic Exchanges: 2 Low-Fat Meat
Source: The All New Good Housekeeping Cookbook
http://www.amazon.com/exec/obidos/ASIN/B000RY4Z6O/atozreci-20
GREEK CHICKEN
~Shared by Mary S.,
Nashville, TN
Yield: 4-6 servings
INGREDIENTS
- 4 potatoes, unpeeled, quartered
- 2 pounds chicken pieces, trimmed of skin and fat
- 2 large onions, quartered
- 1 whole bulb garlic, minced
- 3 teaspoons dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
DIRECTIONS
Place potatoes in bottom of slow cooker. Add chicken, onions, and
garlic. Sprinkle with seasonings. Top with oil. Cover. Cook on HIGH 5-6
hours, or on LOW 9-10 hours.
Nutritional Information Per Serving (1/6 of recipe): Calories: 278,
Fat: 6 g, Cholesterol: 65 mg, Sodium: 358 mg, Carbohydrate: 29 g,
Dietary Fiber: 4 g, Sugars: 9 g, Protein: 27 g
Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 2 Lean Meat
Source: Fix-It and Forget-It Diabetic Cookbook by Phyllis Pellman Good
http://www.amazon.com/exec/obidos/ASIN/1561484598/atozreci-20
Click
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CHICKEN KIEV
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Rich...Rich...Rich and oh so good!
SERVES 2.
INGREDIENTS:
2 whole boneless skinless chicken breasts
1/2 cup butter softened
1 teaspoon fresh lemon juice
1 tablespoon fresh parsley chopped
1 tablespoon fresh chives chopped
1/2 cup all-purpose flour
salt
black pepper
1 egg
1 cup bread crumbs
6 cups peanut oil
PREPARATION:
Cut each chicken breast in half; remove tendons. One at a time, place
breast halves between two sheets of waxed paper and pound flat.
Combine butter, lemon juice, and herbs. Form into four rolls to fit in
middle of each flattened breast half (about 3 inches long). Chill 1/2
hour, until firm. Place a roll of butter on each breast half and fold
breast half around it, beginning with one long side, then short sides,
finishing with a long side -- like an envelope. Press edges together
and roll each piece as it is finished in a sheet of waxed paper. Chill
at least one hour while you finish with other preparations.
Season flour with salt and pepper. Beat egg lightly with 1 teaspoon
water. Line up a plate with flour, a shallow dish with beaten egg, and
a plate with bread crumbs. One by one, roll each piece in flour to
coat, then dip in egg, coating completely, and roll in bread crumbs,
pressing crumbs into egg coating. Place chicken pieces on a tray and
refrigerate for one hour.
Heat peanut oil in a fryer or wok to 350 degrees. Fry chicken pieces,
two at a time, in hot oil, until browned evenly and firm to the touch,
about five minutes.
ECSTASY
~Shared by Maggie,
TX
Now that I have
your attention...
Ecstasy was a popular Uglesich's Restaurant appetizer of shrimp in a
sauce, served on lettuce with a blue cheese dip on the side. This is
from "Cooking with the Uglesiches" by John Uglesich.
Makes 2 servings
1 cup crumbled Danish blue cheese
2/3 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
3/4 cup heavy cream
3 tablespoons minced garlic
1/2 cup chopped parsley
1/4 cup medium-dry sherry
2 to 4 tablespoons hot sauce
2 tablespoons fresh lime juice
8 medium shrimp with tails, peeled and deveined
Lettuce
Puree blue cheese, 1/3 cup oil, lemon juice and cream in a food
processor until smooth. Transfer to a serving cup.
Place garlic, parsley, 1/3 cup oil, sherry, hot sauce and lime juice in
a bowl and stir. Pour some of the sauce into a skillet and set on
medium heat.
Place the shrimp in the skillet. Saute until the shrimp turn pink on
both sides.
Place the shrimp on top of the lettuce on a plate. Put the cup of blue
cheese dip on the side.
Source: Judy Walker, The Times-Picayune
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CHICKEN STUFFED WITH
SPINACH, FETA
& ALMONDS
Adapted from Cooking Light.
2 tbsp. olive oil
1/4 cup sliced almonds, plus 1/4 cup chopped almonds
1 shallot, thinly sliced
3 cloves garlic, minced
1 tbsp. fresh thyme leaves
juice of 1/2 lemon
1/3 cup chicken stock
6 oz. fresh spinach
2 oz. feta cheese, crumbled
1 1/2 lbs. chicken breasts halfs (4 small or 2 large)
2 tsp. smoked paprika
1 tsp. salt
Preheat the oven to 350°. Set a large skillet over medium heat. Once
it’s hot, heat 1 tbsp. of the olive oil and add the almonds. Cook for 3
– 5 minutes or until the almonds turn golden. Add the shallots and
garlic and cook for an additional 2 – 3 minutes or until the garlic
just begins to turn golden.
Add the spinach leaves, chicken stock, lemon juice and thyme. Saute for
a couple of minutes, until the spinach wilts. Remove from heat, drain
any additional liquid and stir in the feta cheese.
In a small bowl, mix together the remaining tbsp. of olive oil, the
smoked paprika and the chopped almonds. Set aside.
Cut a horizontal slit through the thickest portion of each chicken
breast half to form a pocket. Split the stuffing evenly among the
chicken, then seal with toothpicks and place in a baking dish. Rub the
top of each breast with the smoked paprika almonds.
Tent the baking dish with foil and bake for 10 minutes. Remove the foil
and bake for an additional 10 minutes, or until the chicken is cooked
through.
Makes 4 servings.
Source: Bitchincamero Food Blog
http://www.bitchincamero.com/2010/09/chicken-stuffed-with-spinach-feta-almonds/
BRIE AND CARAMELIZED
ONION BAKE
2 large Vidalia or yellow onions, sliced thin
1 Tablespoon olive oil
Pinch of sugar
Pinch of salt
1 sheet of frozen puff pastry, thawed
1 (8 ounce) Brie wheel
1 large egg, slightly beaten
Caramelize onion in olive oil with sugar and salt in a heavy skillet
over medium low-heat. Stir occasionally to prevent scorching, but
do not stir too often. They will brown better if left
alone. After 5 minutes of cooking, cover the pan (the lid keeps
moisture inside so the onions won't burn easily). Cook until
brown and very soft, 20-25 minutes. Let cool completely.
Roll out thawed sheet of pastry to a 12" square (not bigger, get the
ruler out if you need to). I would do this on parchment or wax
paper to prevent sticking. Place the onions in the middle of the
pastry sheet and place your Brie wheel right on top.
Brush the edges of the pastry with egg and fold the pastry over the
Brie, completely enclosing the Brie and the onions in the dough.
Make sure all the seems are pressed together and sealed. Place
the round on a baking sheet with parchment paper or a silicone mat,
seem side down. Brush the pastry with egg so that it browns
nicely. Bake at 400o F until golden brown, about 25 minutes.
Wait a good 15 or 20 minutes before cutting into the pastry.
Source: Noble Pig
http://noblepig.com/2010/12/03/brie-and-caramelized-onion-bake.aspx
MUSHROOM-CHEDDAR
FRITTATA
Prep: 10 minutes
Total: 1 1/4 hours
Serves 4
This American-style vegetarian frittata uses cheddar instead of
Parmesan and is spiced up with a dash of mustard and hot-pepper sauce.
Ingredients
1 package (10 ounces) white mushrooms, trimmed and quartered
1/2 pound red new potatoes, cut into 1/2-inch pieces
1 tablespoon olive oil
Coarse salt and ground pepper
8 large eggs
1/2 cup whole milk
1 tablespoon Dijon mustard
1/4 teaspoon hot-pepper sauce
1 cup shredded white cheddar
1 package (10 ounces) frozen chopped broccoli, thawed and patted dry
Directions
1. Preheat oven to 400 degrees. In a 9-inch deep-dish pie plate, toss
mushrooms, potatoes, and oil; season with salt and pepper. Roast for 20
minutes, tossing once.
2. Meanwhile, in a medium bowl, whisk together eggs, milk, mustard,
hot-pepper sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir in
cheddar and broccoli.
3. Pour egg mixture over mushrooms and potatoes, and stir to distribute
them. Bake until puffed and set in the middle, and a paring knife
inserted into the center comes out clean, 45 to 50 minutes.
Source: Martha Stewart
PINEAPPLE CASSEROLE
Ingredients
1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons
pineapple juice reserved
1 cup cracker crumbs (recommended: Ritz)
8 tablespoons (1 stick) butter, melted, plus extra for greasing pan
Preheat the oven to 350 degrees F. Grease a medium-size casserole dish
with butter.
In a large bowl, stir together the sugar and flour. Gradually stir in
the cheese. Add the drained pineapple chunks, and stir until
ingredients are well combined. Pour the mixture into the prepared
casserole dish.
In another medium bowl, combine the cracker crumbs, melted butter, and
reserved pineapple juice, stirring with a rubber spatula until evenly
blended. Spread crumb mixture on top of pineapple mixture. Bake for 25
to 30 minutes, or until golden brown.
Source: Paula Deen
CHILI EGG PUFF
Ingredients
10 eggs
1 lb. Monterey Jack cheese, shredded
1 pint creamed cottage cheese
1/2 cup flour
1 tsp baking powder
1 tsp salt
4-ounce jar diced jalapeno peppers (I prefer a few fresh jalapeno
peppers, diced)
Instructions
Beat eggs until light and fluffy. Add rest of ingredients and blend
well. Pour into greased 9 X 13 baking dish. Bake at 350 degrees until
brown and center is firm -- about 35 minutes.
PHILLY CHEESESTEAKS
3/4 pound top round steak, cut into strips
8 white or whole wheat hot dog buns
1/2 pound sliced reduced fat provolone cheese
1 green bell pepper, seeded, thinly sliced
1 onion, thinly sliced
1/4 tsp each pepper and salt
2 tsp Worcestershire sauce
1 tbs oil
Heat oil in a skillet. Add onion and bell pepper to skillet and cook 7
min. or until softened. Sprinkle beef with salt and pepper. Add beef to
skillet and cook 3 min. or until cooked through. Stir in
Worcestershire, cook 1 min.
Heat broiler. Tuck 1 slice cheese into buns and top with a 1/2 cup beef
mixture. Arrange buns on a baking sheet and put under broiler (1 min.
or until cheese has melted), then serve.
MAKES 8 SERVINGS
PORK MASCARPONE
MANICOTTI
8 oz box manicotti pasta, cooked, drained
6 links Italian sausages, removed from casings, crumbled
1 cup each mascarpone cheese and shredded pecorino romano cheese
2 tbs each oregano leaves, chopped, and flat leaf parsley, chopped
Black pepper to taste
1 tbs thyme leaves
2 cups shredded fontina cheese
Crushed red pepper flakes to taste
3 cloves garlic, finely chopped
1 shallot (onion), finely chopped
1 jar Bertolli four cheese rosa sauce
1 tbs olive oil
Heat oven to 375 degrees. Brush sides and bottom of 9x13" baking pan
with oil, then spread with 1/4 of the sauce, set aside. Brown sausage
in skillet, breaking into small pieces, drain, if desired. Stir in
shallot, garlic and pepper flakes and cook 5 min. or until sausage is
done. Remove skillet from heat and set aside to cool.
Combine sausage mixture, 1 cup fontina cheese, mascarpone cheese, 1/2
cup pecorino cheese, herbs and black pepper in bowl. Fill manicotti
shells with sausage mixture, then arrange in baking dish, top with
remaining sauce. (Bake uncovered 25 min.) or until heated through. Top
with remaining cheeses. Bake an additional 5 min. or until cheese is
melted. Garnish, if desired, with additional oregano and parsley, then
serve.
MAKES 4 SERVINGS
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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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