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A
to Z
Recipes
August 31,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. Having
lived (and worked) through many a hurricane and tropical storm, I
certainly feel for those affected by hurricane Irene. Thankfully, the
loss of life and property damage was less than what many had feared. It
still took a horrendous toll on the east coast area of the country. It
will take months, if not years, to recover from the ravages of Irene.
Some folks in Texas haven't recovered from Ike, and that was three
years ago. In truth, many here will never recover. I know my mother
never will.
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 "Copycat Recipes"
and ends today.
A new Monthly Theme topic will be announced in the next issue.
Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again on Sunday, God willing.
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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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"To me, old age is always fifteen
years older than I am."
~Thomas Bailey Aldrich
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
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~Shared by Mary H., Montreal, Canada
Expectant Faces
by Betsy Brown
Sitting in their wheelchairs
Near the elevator doors,
In countless homes and hospitals,
There are souls, you may be sure,
Who never have a visitor -
No hand to grasp, no friend
who will stop to give a bright "hello,"
Reach out as friend to friend -
Who will make the extra effort
To let them see, once more,
That they are really normal people -
Not just faces by the doors?
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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Great Ham Tip
~Shared by Donna,
Yuma, AZ
I go to Wal-Mart and buy a 5# ham like Farmland. Then take it to the
deli. Ask them to shave it or slice thin. This comes out to $1.60 a
#... $7.98 for ham divided by 5. Saves money on lunches and freezes
well. I like to place it in the crockpot, drizzle with honey and serve
hot sandwiches for dinner.
P.S. The slicing is FREE!!
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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HEALTH MESSAGE
REGARDING EXERCISE
~Shared by Charlie
J., Mobile, AL
As I was lying in bed pondering the problems of the world, I rapidly
realized that I don't really give a hoot. It's the tortoise life
for me!
1. If walking/cycling is good for your health, the postman would be
immortal.
2. A whale swims all day, only eats fish, drinks water, and is fat.
3. A rabbit runs and hops and only lives 15 years.
4. A tortoise doesn't run and does nothing, yet it lives for 450 years.
And you tell me to exercise?? I don't think so!!!
I'm retired......GO AROUND ME!
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
DEVILED ROUND STEAK
~Shared by Bobbie,
Roswell, NM
1 1/2 pounds round steak cut 1 inch thick
3 tablespoons prepared mustard
4 tablespoons chili sauce
1 cup diced celery
3 tablespoons melted butter
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 teaspoon salt
1 tablespoon onion, chopped fine
1 cup peas
Score meat deeply on both sides and brush with the mustard. Salt and
pepper both sides, sprinkle with flour and brown in hot grease. When
browned on both sides, add 1 cup water to the sauce made by combining
the ingredients listed above. Cover closely and let cook from 1 to 2
hours until steak is tender. May be cooked in oven at low temperature
if desired.
CROOK'S CORNER
SHRIMP AND GRITS
~Shared by Johnny,
LA
With the anniversary of Katrina upon us, Michele and her family will be
preparing the shrimp and grits, just as they have done every year since
the storm.
"The recipe appeared in Southern Living at some point prior to 'K' and
was recovered by a friend from her files," she said. "We double the
recipe."
Makes 4 servings
2 cups water
1 (14-ounce) can chicken broth
3/4 cup half-and-half
3/4 teaspoon salt
1 cup regular grits
3/4 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons butter
1/2 teaspoon hot sauce
1/4 teaspoon white pepper
3 bacon slices
1 pound medium-size shrimp, peeled and deveined
1/4 teaspoon black pepper
1/8 teaspoon salt
1/4 cup all-purpose flour
1 cup sliced mushrooms
1/2 cup chopped green onions
2 garlic cloves, minced
1/2 cup low-sodium, fat-free chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon hot sauce
Lemon wedges
Bring the water, broth, half-and-half and salt to a boil in a medium
saucepan; gradually whisk in grits. Reduce heat and simmer, stirring
occasionally, 10 minutes or until thickened. Add Cheddar cheese,
Parmesan, butter, hot sauce and white pepper. Keep warm.
Cook the bacon in a large skillet until crisp. Remove the bacon and
drain on paper towels, reserving 1 tablespoon drippings in the skillet.
Crumble the bacon.
Sprinkle shrimp with pepper and salt; dredge in flour.
Saute the mushrooms in hot drippings in skillet 5 minutes or until
tender. Add green onions and sauté 2 minutes. Add shrimp and garlic,
and sauté 2 minutes or until shrimp are lightly brown. Stir in chicken
broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to
loosen particles from bottom of skillet.
Serve shrimp mixture over hot cheese grits. Top with crumbled bacon;
serve with lemon wedges.
Source: Marcelle Bienvenu, The Times-Picayune
CHILI RELLENO
CASSEROLE
~Shared by Luanne,
FL
2 large fresh poblano peppers (they are mild, not hot and bell peppers
can be used instead)
1 cup shredded Pepper Jack Cheese
3 eggs
1/4 cup milk
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1/2 cup additional Pepper Jack Cheese
Preheat oven to 450 degrees. Grease a 2-quart baking dish and set aside.
Quarter peppers and remove stems, seeds and veins. Immerse peppers in
boiling water for three minutes, drain well and place in the bottom of
baking dish and cover with one cup of cheese.
In a separate bowl, beat eggs and milk well. Add flour, baking powder,
cayenne and salt. Beat until smooth and pour over peppers and cheese.
Bake uncovered for 15 minutes or until knife inserted in center comes
out clean. Remove from oven and cover with remaining cheese and let sit
for five minutes or until cheese is melted. Delicious served with
picante sauce and sour cream.
CANTONESE CHICKEN
BURGERS
~Shared by Doe,
Oliver, B.C., Canada
4 servings
Every bite of these burgers bursts with the awesome Asian flavors, soy
sauce, sesame & peanuts.
1 egg, slightly beaten
1 tsp. toasted sesame oil
1 tsp. soy sauce
1/3 c dry bread crumbs, (panko would work)
1/4 c chpd peanuts
1 grn onion, thinly sliced
2 tbsp. shredded carrot
1/4 tsp. garlic powder
1 lb ground chicken or turkey
4 seeded hamburger buns, split & toasted
8 fresh spinach leaves, shredded
1/4 c bottled plum sauce
In lg bowl combine egg, sesame oil & soy sauce. Stir in the bread
crumbs, peanuts,green onion, carrot & garlic powder. Add ground
chicken & mix well. Shape chicken mix into 4 3/4"-thick patties.
Place patties on the rack of the grill directly over med heat. Grill
for 14-18 mins til chicken is done, turning once halfway through
cooking. Serve patties in toasted buns with shredded spinach & plum
sauce.
My note- I would add a touch of ginger to this.
PROSCIUTTO CHEESE
BREAD
~Shared by Jim D.,
WA
1 pkg. (2 1/2 teaspoons) active dry yeast
1 tablespoon olive oil
2 1/2 cups All-Purpose Flour
1/2 teaspoon salt
1/2 teaspoon black pepper
4 ounces Prosciutto, cut into small dice
2 ounces Provolone, cut into small dice
3/4 cup Grated Parmesan Cheese
Sprinkle the yeast over a cup of warm water and let sit until bubbly,
about 5 minutes. Add the oil, flour, salt and pepper and mix with a
wooden spoon until a workable dough has been formed. Knead by hand on a
lightly floured surface for about 10 minutes until you have created a
smooth dough. If the dough seems sticky as you are kneading it, add a
little more flour. Oil a large bowl twice the size of the bread and
place the dough in the bowl, cover it with plastic wrap and let it rise
in a warm spot until doubled, about 1 1/2 hours.
Oil a baking sheet and place the dough in the center. Flatten the dough
with your hands and spread the meat and cheese over the top. Fold the
dough over to cover the meat and cheese, and then flatten and fold the
dough over a few times with your hands to distribute the ingredients
throughout the bread.
To shape, either form the dough into a large oval shape, or cut the
dough into two pieces, roll each into a 24 inch rope and loosely twist
the ropes together, sealing the ends together so you have one large
ring. Cover with plastic wrap once more and let sit to rise until
doubled once more, about 1 hour.
Preheat the oven to 400 degrees F. Bake the bread for 30 minutes, or
until it is a nice golden brown in color. Cool on a wire rack, and then
slice when still slightly warm.
Variation: You can brush the bread with a glaze of 1 egg yolk beaten
with 1 tablespoon of water to give the bread a shiny surface if you
desire.
Source: http://www.sassy4daze.com/Recipes/Italian.html
4TH OF JULY BEANS
~Shared by Lois S.,
Kissimmee, FL
1 lb ground beef
1/2 lb bacon (fried crisp, crumble)
1 28-oz can of pork & beans, drained
1 17-oz can lima beans, drained
1 17-oz can kidney beans
8-oz barbeque sauce
8-oz ketchup
2 tbsp molasses
2 tbsp prepared mustard
1/2 tsp chili powder
1 medium onion (more if desired)
1 can diced green chilies (optional)
Cook: ground beef and onion till done. Cook: bacon separately. Drain:
fat from ground beef. Crumble: bacon and mix bacon and bacon drippings
in ground beef mixture. Add: beans to mixture. Mix: remaining
ingredients in separate bowl and add to meat and bean mixture. Pour:
into a greased 2 1/2 quart casserole dish or pan. Put strips of bacon
on top (optional) Cover and bake at 350F for 45 minutes. Uncover and
bake for additional 15 minutes. Enjoy.
CHICKEN FRIED CHICKEN
~Shared by Treva, NC
A fun chicken recipe the kids can help prepare. They love crushing the
crackers. It does not matter if the measurements aren't perfect, just
wing it!"
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves
Place crackers in a large resealable plastic bag; seal bag and crush
crackers until they are coarse crumbs. Add flour, potato flakes,
seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over
medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with
crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20
minutes, turning frequently, until golden brown and juices run clear.
DOUBLE-DELIGHT
PEANUT BUTTER COOKIES
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/4 cup Fisher® Dry Roasted Peanuts, finely chopped
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup JIF® Creamy Peanut Butter
1/2 cup powdered sugar
1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies, well
chilled
Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated
sugar and cinnamon; set aside.
In another small bowl, stir peanut butter and powdered sugar until
completely blended. Shape mixture into 24 (1-inch) balls.
Cut roll of cookie dough into 12 slices. Cut each slice in half
crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough
piece around 1 peanut butter ball, covering completely. Repeat with
remaining dough and balls.
Roll each covered ball in peanut mixture; gently pat mixture completely
onto balls. On ungreased large cookie sheets, place balls 2 inches
apart. Spray bottom of drinking glass with CRISCO® Original No-Stick
Cooking Spray; press into remaining peanut mixture. Flatten each ball
to 1/2-inch thickness with bottom of glass. Sprinkle any remaining
peanut mixture evenly on tops of cookies; gently press into dough.
Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute;
remove from cookie sheets to cooling rack. Store tightly covered.
SOME LIKE IT HOT
~Shared by Johnny,
LA
1 large onion, chopped
2 large potatoes, peeled, halved lengthwise, and sliced thin
3 tablespoons olive oil
1 lb chorizo sausage, sliced
6 garlic cloves, chopped
1 batch of habanero sauce*
Salt & pepper to taste
Saute the onions and potatoes in the oil until they start to soften.
Add the chorizo and continue sautéing until everything is almost
cooked. Add the garlic and sauté one minute. Then add the sauce and
simmer for a few more minutes. Do I have to mention the tortillas?
*HABANERO SAUCE
1 cup water
1/3 cup of red wine vinegar
1-3 fresh or dried habanero peppers, depending on how hot you like it
1 large red bell pepper
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon salt
Chop up the bell and habanero peppers (or grind the habaneros if using
dried). Bring all of the ingredients to a boil, and then simmer for
8-10 minutes. Finally, puree the mixture in a blender. If you want to
try these recipes but don’t want the heat, just eliminate the habaneros
from the sauce mixture. You will still have a delicious red bell pepper
sauce.
CINNAMON BUN PIE
~Shared by Marilyn
M., Canton, OH
3/4 cup plus 2 Tbsp. (1-3/4 sticks) butter, melted, divided
1 cup chopped pecans
1/2 cup sugar
1 Tbsp. ground cinnamon
1 package (17.5 ounces) refrigerated flaky biscuits (8 biscuits) (see
Note)
Preheat oven to 375 degrees. Coat bottom of a 9-inch deep-dish
pie plate with 2 Tbsp. melted butter; set aside. In a small bowl,
combine the pecans, sugar, and cinnamon; mix well. Sprinkle one-fourth
of the pecan mixture over the bottom of the pie plate. Place remaining
3/4 cup melted butter in a small bowl. Separate each biscuit into 3
layers. Dip biscuit pieces, one at a time, in melted butter, coating
each piece thoroughly. Layer 8 biscuit pieces on bottom of prepared pie
plate, completely covering nut mixture. Repeat pecan mixture and
biscuit layers 2 more times. Top with remaining nut mixture and drizzle
top with any leftover melted butter. Bake for 20 to 25 minutes, or
until the biscuits are golden and cooked through. Allow to cool for 10
minutes, then invert onto a serving platter and remove any pecans left
in the bottom of the pie plate after inverting and place them over top
of the pie. Slice into wedges and serve warm. Yield - 8 to 10 servings.
NOTE: Be sure to only use flaky-style biscuits for making this.
GRILLED MAHI MAHI
WITH LEMON AND CAPERS
~Shared by Linda
H., Rosharon, TX
Enough marinade for 2-4 pieces of fish.
Mahi Mahi filets, one per person
Marinade:
3 T fresh squeezed lemon juice
1 tsp. lemon zest (or more, I zested the whole lemon)
1 tsp. Dijon mustard
1/4 cup extra virgin olive oil
1 T capers (or more if you really like capers)
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried parsley
1/2 tsp fresh ground black pepper
Mix marinade ingredients well. Put Mahi Mahi filets into ziploc bag,
pour marinade over, and allow to marinate 2-3 hours. (Don't leave it
longer than that for best results.)
To cook, preheat grill to high and spray with nonstick spray or brush
with oil. Put fish on, with the "top" side facing down, then lower heat
to medium high. To get those lovely grill marks, rotate fish a quarter
turn after 4 minutes. Cook 3-4 minutes more on same side, then turn
carefully and cook 3-4 minutes on other side. Total cooking time will
be about 10 minutes, depending on how hot your grill is. Fish is done
when it feels firm, but not hard, to the touch. Serve hot, with
additional lemons to squeeze over if desired.
Source: http://www.kalynskitchen.com
NO-WORK SMOKED PORK
SHOULDER
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin With
JP
http://www.cookinwithjp.com/
2 teaspoons salt
1 tablespoon sugar
2 teaspoons black pepper
2 teaspoons cumin
2 teaspoons mild chili powder, like ancho or New Mexico
2 teaspoons paprika
1 pork shoulder, about 5 or 6 pounds
1. Start gas grill, using burners only on one side to achieve a heat of
250 to 300 degrees. Put a couple of handfuls of wood chips in a tinfoil
pan, and set it over working burners. While grill heats, mix together
dry ingredients, and rub them all over pork, including under skin as
best you can and in any crevices.
2. Put pork on cool side of grill and cover. Check about 15 minutes
later to make sure chips are smoking and heat is below 300F. Check
every hour or so in case heat escalates too much or chips need
replenishing.
3. Pork is done when it reaches an internal temperature of about 190
degrees, about 4 hours later (less time if you used a smaller piece of
pork, more if larger). Meat will be very tender. If you like, raise
heat and grill meat to crisp it up a bit. Serve immediately, or
refrigerate overnight, slice and grill (or pan-grill) individual slices.
PINEAPPLE COLESLAW
~Shared by Treva, NC
Pineapple adds pizazz to traditional coleslaw, introducing both color
and sweetness. A fast side dish, it's sure to be in demand at your next
barbecue.
3 cups shredded cabbage
3/4 cup shredded carrot
1 can (8 ounces) unsweetened crushed pineapple, drained
1/3 cup mayonnaise
4 teaspoons Granulated Sugar
4 teaspoons white vinegar
In a small bowl, combine the cabbage, carrot and pineapple. In another
small bowl, whisk the mayonnaise, sugar and vinegar; pour over
pineapple mixture; toss to coat. Serve immediately. Yield: 4 servings.
Nutrition Facts
One serving: 3/4 cup Calories: 206 Fat: 15 g Saturated Fat: 2 g
Cholesterol: 7 mg Sodium: 126 mg
Carbohydrate: 18 g Fiber: 2 g Protein: 1 g
BAHAMA MAMA
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/4 fluid ounce coffee-flavored liqueur
1/2 fluid ounce dark rum
1/2 fluid ounce coconut liqueur
1/4 fluid ounce 151 proof rum
1/2 lemon, juiced
4 fluid ounces pineapple juice
1 maraschino cherry
In a mixing glass combine coffee liqueur, dark rum, coconut liqueur,
151 rum, lemon juice and pineapple juice. Pour over ice into a tall
glass and garnish with a cherry.
KIELBASA-BARBECUED
CABBAGE
~Shared by Johnny,
LA
Method: indirect grilling
Serves: 8
1 medium-size head of cabbage (about 2 pounds)
3 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
3 ounces kielbasa (about 3 inches), cut into 1/4-inch dice
1/4 cup of your favorite barbecue sauce
Coarse salt (kosher or sea) and freshly ground black pepper
2 cups wood chips (preferably hickory or pecan), soaked for 1 hour in
cold water to cover, then drained
Crumple a 12-inch-long piece of aluminum foil and shape it into a ring
about 3 inches in diameter. Use this ring to hold the cabbage upright
while stuffing and cooking it.
Set the cabbage on a cutting board on its crown. Cut out the core by
angling your knife about 3 inches down toward the center of the
cabbage, and cutting in a circle that is about 3 inches in diameter.
Pull out the core and discard it. The piece you've removed should look
like a cone. Prop the cabbage upright on the aluminum foil ring, cavity
facing up.
Melt 2 tablespoons of the butter in a skillet over medium heat. Brush a
little melted butter (about 1/2 tablespoon) over the outside of the
cabbage. Add the onion, garlic, and kielbasa to the skillet with the
melted butter and cook over medium heat until lightly browned, 3 to 5
minutes. Spoon the kielbasa mixture into the cavity in the cabbage.
Pour the barbecue sauce on top, and top with the remaining 1 tablespoon
of butter. Season the outside of the cabbage with salt and pepper.
Set up the grill for indirect grilling and preheat to medium. If using
a charcoal grill, place a large drip pan in the center. If using a gas
grill, place all the wood chips or chunks in the smoker box or in a
smoker pouch and preheat on high until you see smoke, then reduce the
heat to medium.
When ready to cook, if using a charcoal grill, toss all the wood chips
or chunks on the coals. Place the cabbage on its aluminum foil ring in
the center of the hot grate, away from the heat, and cover the grill.
6. Cook the cabbage until very tender, about 1 to 1-1/2 hours; when
done, it will be easy to pierce with a skewer. If using a charcoal
grill, you'll need to add 12 fresh coals per side after 1 hour, if the
cabbage is not yet done. To serve, peel off any dried-out or charred
outside leaves and discard. Present the cabbage on its ring to your
guests, then cut into wedges and serve.
Source: Steven Raichlen, Adapted from Beer Can Chicken
CHOCOLATE PECAN
COBBLER
~Shared by Marilyn
M., Canton, OH
6 Tbsp. butter
3/4 cups sugar
1 cup self-rising flour
2 Tbsp. unsweetened cocoa powder
1/2 cup whole milk
1 teaspoon vanilla extract
1 cup sugar
4 Tbsp. unsweetened cocoa powder
1/2 cup chopped pecans
1/2 cup toffee bits
1 1/2 cups boiling water
Caramel Whipped Cream, recipe follows
Ice cream and chopped pecans, for serving
Preheat oven to 350 degrees F. Put butter in an 8 by 8-inch baking dish
and put the dish in the oven until butter is melted, about 3 to 4
minutes. Remove baking dish from the oven and set aside. In
a medium bowl combine 3/4 cup sugar, flour, and 2 Tbsp. cocoa. Add milk
and vanilla, whisking until smooth. Pour over melted butter in baking
dish. In a separate medium bowl, combine 1 cup sugar, 4 Tbsp. cocoa,
pecans, and toffee bits; sprinkle evenly over the sugar
mixture. Slowly pour boiling water over top of the cobbler.
Bake until top of the cobbler looks set, about 40 to 50 minutes. Serve
warm with Caramel Whipped Cream, ice cream and pecans, if desired.
Caramel Whipped Cream:
2 cups heavy cream
1/4 cup sugar
2 Tbsp. caramel syrup
Combine cream and sugar in a medium bowl; beat with a whisk or beater
until soft peaks form. Add the caramel syrup, and lightly fold
together. Serve with Chocolate-Pecan Cobbler.
CREAMY YELLOW SQUASH
AND CORN CASSEROLE
~Shared by Linda
H., Rosharon, TX
Serves 6–8.
2 cups (1 pound) low-fat, no-sodium cottage cheese
3 eggs
2 cups corn kernels (about 2 fresh ears)
3 large cloves garlic, minced
2 tablespoons chopped fresh chives
2 pounds small summer squash, sliced ¼ inch thick
1/3 cup grated cheddar cheese
Drain cottage cheese in a mesh strainer set over a bowl for at least 30
minutes.
Preheat oven to 350°. In a large bowl, stir eggs and drained cottage
cheese until well blended. Pat corn dry with a paper towel. Stir corn,
garlic, and chives into cottage-cheese mixture. Layer half of squash
over the bottom of a deep 2 1/2-quart casserole dish. Season generously
with salt and pepper. Cover with cottage-cheese mixture and top with
remaining squash. Sprinkle with cheddar cheese.
Bake for 35–40 minutes or until set.
PER SERVING: 185 cal, 6g fat (2g mono, 1g poly, 3g sat), 116mg chol,
18g protein, 17g carb, 3g fiber, 605mg sodium
GRILLED MUSHROOM
SALAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin With
JP
http://www.cookinwithjp.com/
1 lb. large white mushrooms, such as shiitake or portabello
5 tbs. olive oil
1 tbs. balsamic vinegar
Salt and freshly ground black pepper,
to taste
2 tbs. freshly grated Parmesan cheese
2 tbs. finely chopped fresh parsley
Light the grill. Remove and discard a slice from the bottom of each
mushroom stem. If the caps are sandy, wipe them with a clean cloth.
Brush the mushrooms with 3 tablespoons of the olive oil. When the coals
turn gray, set the mushrooms, rounded sides down, on the grill and cook
them for 8 to 10 minutes, turning them often. The mushrooms are done
when they start to release some of their liquid and collapse a little.
Remove them from the grill and cut some of the largest mushrooms in
half. If the mushrooms are very large, you can slice them. Let the
mushrooms cool slightly. In a small bowl, whisk together the balsamic
vinegar, salt, and pepper. Drizzle in the remaining 2 tablespoons of
oil, whisking constantly until it is all combined. Pour the dressing
over the mushrooms, then cover them tightly with plastic wrap.
Refrigerate them for 1 hour. Sprinkle the mushrooms with Parmesan,
parsley, more salt and pepper if you like, and serve with grilled
bread. Serves 4.
KAHLUA CAKE
~Shared by Treva,
NC
1 pkg. devils food cake (dark)
1 pkg. chocolate fudge pudding mix (instant, 4 & 1/2 oz.)
8 oz. carton sour cream
1/2 c. vegetable oil
1/2 c. water
4 eggs
3/4 c. Kahlua
1 tsp. cinnamon
1 (12 oz.) pkg. semi-sweet chocolate chips
Mix all ingredients except chocolate chips. When well blended, add
chocolate chips. Bake in greased and floured Bundt pan at 350 degrees
for 45-60 minutes.
GLAZE:
1 c. sifted powdered sugar
2 tbsp. Kahlua
Mix together (may have to add more Kahlua) until desired consistency.
Pour over cake.
BARLEY RISOTTO WITH
ASPARAGUS AND
HAZELNUTS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 1/2 pounds medium asparagus, trimmed
5 1/2 cups water
1 teaspoon salt
1 medium onion, finely chopped
1/4 teaspoon black pepper
3 tablespoons olive oil
1 1/4 cups pearl barley
1/2 cup dry white wine
1 garlic clove
1 1/4 teaspoons finely grated fresh lemon zest
1 ounce finely grated Parmigiano-Reggiano (about 1/2 cup) plus
additional for serving
1/2 cup hazelnuts, toasted and coarsely chopped
Cut top third of each asparagus stalk diagonally into 1/2-inch-thick
slices, reserving tips and slices together, then coarsely chop
remainder. Bring water (5 1/2 cups) and 1/2 teaspoon salt to a boil in
a 3- to 4-quart saucepan, then add chopped asparagus and cook,
uncovered, until very tender, 6 to 7 minutes. Transfer with a slotted
spoon to a food processor (not a blender, which would require adding
liquid).
Add reserved asparagus tips and slices to boiling water and cook,
uncovered, until crisp-tender, 2 to 3 minutes. Transfer with slotted
spoon to a sieve, reserving cooking liquid in pan, and rinse under cold
water to stop cooking. Drain well and reserve in another bowl.
Measure cooking liquid and, if necessary, add enough water to bring
total to 4 cups, then reserve.
Cook onion with pepper and 1/4 teaspoon salt in oil in a 4- to 5-quart
heavy pot over moderate heat, stirring occasionally, until softened, 5
to 7 minutes. Add barley and cook, stirring, 1 minute.
Add wine and boil, stirring, until liquid is absorbed, about 1 minute.
Add 4 cups reserved asparagus-cooking liquid and bring to a boil,
covered, then reduce heat and simmer, covered, until barley is tender
(it should be chewy) and mixture is thickened to a stew like
consistency, 35 to 40 minutes.
Meanwhile, mince garlic and mash to a paste with remaining 1/4 teaspoon
salt using side of a large heavy knife, then add to asparagus in food
processor along with zest and purée until smooth.
When barley is cooked, stir in asparagus purée, asparagus-tip mixture,
and enough additional water to thin to desired consistency and cook
over moderate heat, stirring, until hot, about 1 minute. Stir in
cheese, then season with salt and pepper. Serve with hazelnuts and
additional cheese on the side.
LEMON-HERBSAINT
POPPERS
~Shared by Johnny,
LA
Makes 8
2 (.25-ounce) packages plus 1 teaspoon powdered unflavored gelatin, 2
tablespoons total
1/2 cup sugar
1 cup club soda
1/2 cup fresh lemon juice (from 4-6 lemons)
3 tablespoons Herbsaint
Pour 1/2 cup cold water in a small bowl. Sprinkle gelatin on top.
Bring sugar and another 1/2 cup water to a boil in a small saucepan and
immediately turn off the heat. Stir club soda, lemon juice and
Herbsaint together in a medium bowl. Stir gelatin mixture into the warm
sugar water. Whisk until dissolved. Pour into the bowl with the club
soda, stirring to combine.
Pour into an 8-inch-square baking dish or small shot glasses, cover
with plastic wrap, and refrigerate until set, about 3 hours or
overnight.
If serving in shot glasses, serve with a small spoon. To cut cubes from
the baking dish, set a glass of hot water on work surface. Dip parking
knife into water and cut the mixture into 1-inch squares. Place a
burner on low heat and hold the dish over it for a split second. Invert
the pan onto a cutting board or platter and the cubes should pop right
out.
CHERRY CREAM CHEESE
PIE
~Shared by Marilyn
M., Canton, OH
1 (8 ounce) package cream cheese, at room temperature
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon vanilla extract
1 (9-inch) graham cracker crust
1 (21-ounce) can cherry pie filling, chilled
In either a stand mixer fixed with a paddle attachment or using a hand
held electric mixer, cream the cream cheese until light and fluffy,
about 3 to 5 minutes. Slowly add the milk mixing on low speed until
well combined. Stir in the lemon juice and vanilla and pour into the
crust. Place into refrigerator for at least 2 hours up to overnight,
until well chilled and set. Top the pie with the pie filling just
before serving.
SWISS CHARD CROSTATA
~Shared by Linda
H., Rosharon, TX
Dough:
2 cups flour
1/2 cup olive oil
1 teaspoon salt
1/3 cup water, or as needed
Swiss chard mix:
2 cups leeks, chopped
3 tablespoons olive oil
3 lbs. Swiss chard green, cleaned and cut into strips
2 cups scallions, chopped
Salt and pepper to taste
2 tablespoons fresh marjoram, chopped
3 eggs
2 cups ricotta
1 cup Parmigiano Reggiano, grated
1/2 cup heavy cream
Make dough with flour, oil, salt and water (as needed). Once the dough
obtains a smooth consistency, cover it with saran wrap and allow it to
rest for approximately 30 minutes.
Braise leeks in olive oil. Add Swiss chard, scallions, salt, pepper and
marjoram. Simmer at low temperature for approximately 20 minutes until
most water has evaporated, drain and let cool.
In a mixer put eggs, ricotta, Parmigiano Reggiano, cream, salt and
pepper. Blend and add braised vegetables and mix together well.
Preheat the oven to 375°F.
Roll out a thin piece of dough into a rectangle about 22-inch by
16-inch and set in a buttered 18" x 12" low baking dish. (The dough
should overlap about 2 inches around the dish). Pour in the Swiss chard
mix, make it level; fold over the overlapping dough. Brush lightly with
olive oil or egg yolk and bake for 45 minutes. Allow it to cool and
serve warm.
Source: Lidia Bastianich
OUTRAGEOUS BROWNIES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin With
JP
http://www.cookinwithjp.com/
Ingredients:
4 sticks unsalted butter
5 cups semi-sweet chocolate chips
6 oz. unsweetened chocolate
6 large eggs
2 tbsp. + 1 tsp. powdered instant espresso
2 tbsp. vanilla
2 1/4 cups sugar
1 cup all purpose flour
1 tbsp. baking powder
1 tsp. salt
3 cups chopped walnuts
Directions:
In a double boiler, melt together the butter with half of the chocolate
chips and unsweetened chocolate until smooth. Cool to room temperature.
In a large bowl, combine the eggs, espresso, vanilla and sugar. Stir in
the chocolate mixture and mix. Stir in flour, baking powder, and salt.
Fold remaining chocolate chips and walnuts in.
Pour into a standard sized brownie pan. Bake at 350 degrees for 30
minutes.
COOL OVERNIGHT IN REFRIGERATOR.
Makes 20 brownies.
CHICKEN AND PEPPERS
WITH BALSAMIC
VINEGAR
~Shared by Treva, NC
This is a yummy chicken dish with outstanding flavor that is easy to
make. Serve over white rice or by itself.
1/4 cup olive oil, divided
4 skinless, boneless chicken breast halves - cut into strips
Salt and pepper to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium onion, thinly sliced
4 large cloves garlic, finely chopped
1 tablespoon dried basil
1/4 cup balsamic vinegar, divided
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Place the chicken in the skillet, season with salt and pepper, and
brown on both sides. Remove from heat, and set aside.
Heat remaining oil in the skillet over medium heat, and stir in the red
bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook
about 5 minutes, until tender. Mix in the garlic, and cook and stir
about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
Return the chicken to the skillet. Reduce heat to low, cover, and
simmer 20 minutes, or until chicken is no longer pink and juices run
clear. Stir in remaining balsamic vinegar just before serving.
AMAZING GOULASH
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
5 thick slices bacon, diced
1 cup beef stew meat, cut into 1 1/2 inch pieces
1 pound lamb stew meat, cut into 1 1/2 inch pieces
1 pound pork stew meat, cut into 1 1/2 inch pieces
2 tablespoons unsalted butter
2 onions, chopped
1 bulb garlic, peeled and minced
1 cup all-purpose flour
1 teaspoon caraway seeds
3 tablespoons Hungarian sweet paprika
1 1/2 teaspoons red pepper flakes
1 cup red wine vinegar
1 (14.5 ounce) can peeled and diced tomatoes
5 cups beef stock
1 (12 fluid ounce) can or bottle beer
1/2 tablespoon salt
3 cups water
2 red bell peppers, chopped
3 potatoes, peeled and cubed
1 parsnip, chopped
3 stalks celery, chopped
4 carrots, chopped
1 cup dry bread crumbs
1/2 medium head cabbage, chopped
1 cup green peas
In a large skillet over medium high heat, fry the bacon for 5 to 10
minutes, or until well browned. Using a slotted spoon, remove the bacon
from the skillet and set aside. In small batches, saute the meat in the
bacon fat until browned. Use a slotted spoon and set the stew meats
aside as well.
Melt the butter in the bacon fat in the same skillet over medium heat.
Add the onion and garlic and saute for 5 minutes. Stir in the flour,
caraway seeds, paprika and crushed red pepper flakes. Stir for two
minutes until all the flour is dissolved. Whisk in the vinegar and
tomato. The mixture should be very thick.
Next, pour in the beef stock, beer, salt, water, red bell peppers,
reserved bacon and reserved meat. Bring to a boil, reduce heat to low,
cover and simmer for 45 minutes. Stir in the potatoes, parsnip, celery
and carrots and continue to simmer, covered, for 30 more minutes, or
until all vegetables are tender.
Stir in the breadcrumbs until stew has thickened. Add the cabbage and
peas and simmer for 5 more minutes. (Note: For best results, allow soup
to cool slightly, then refrigerate overnight and reheat before serving.)
RED VELVET CAKE
~Shared by Johnny,
LA
Makes one 9-inch cake.
For the Cake:
2 sticks plus 2 tablespoons unsalted butter, room temperature
3 cups plus 1/4 cup all-purpose flour
1/2 cup Dutch-process cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 pound box light brown sugar
3 tablespoons red food coloring
2 1/2 teaspoons vanilla extract
3 large eggs
1 3/4 cups buttermilk
For the Frosting:
1 1/4 pounds cream cheese, room temperature
2 1/2 sticks unsalted butter, room temperature
2 teaspoons vanilla extract
2 pound bag confectioners’ sugar (about 7 1/2 cups)
To make the cake: Heat oven to 350 degrees. Grease two 9-inch cake pans
with 1 tablespoon butter each. Add 2 tablespoons flour to each and
shake pans to coat bottom and sides. Tap out excess flour.
Sift 2 1/4 cups flour with cocoa, baking power, baking soda and salt.
With an electric mixer, beat 2 sticks butter with the brown sugar, food
coloring and vanilla on low to combine. Increase speed to medium-heat
and beat until aerated and pale, about 2 minutes. Reduce speed to
medium and add eggs, one at a time, beating thoroughly between
additions. Use a rubber spatula to scrape the sides and bottom of the
bowl as necessary.
Reduce speed to low and add 1/3 of the dry ingredients, then half the
buttermilk. Repeat, finishing with the final third of the dry mix.
Scrape down bottom and sides of the bowl and divide the mixture between
the two prepared pans. Spread as evenly as possible.
Bake until a cake tester inserted in the center comes out clean and the
center resists slight pressure, about 40 minutes. Cool on a wire rack
15 minutes, then run a paring knife around edges to release the cake
from the sides. Invert cakes onto the cooling rack. Cool 1 hour, then
wrap each in plastic wrap for at least a few hours.
To make the frosting: Beat cream cheese, butter and vanilla with a
mixer on low speed to combine. Increase speed to medium-high and beat
until aerated and light, about 2 minutes. Stop the mixer and add a few
cups confectioners’ sugar. Beat on low speed until combined. Repeat
with the rest of the sugar, adding in two additions. Once all is added,
increase speed to medium-high and beat until fluffy, about 1 minute.
To assemble the cake: Unwrap cake layers. Slice off the rounded top 1/8
inch of each cake and place trimmed-away portion in bowl of a food
processor. Working over a baking sheet to catch crumbs, slice each cake
in half horizontally to make four layers. Add crumbs to the processor
and pulse until fine.
Place one layer on a cake round or plate that’s at least 1 inch larger
than the cake. With an offset spatula, evenly spread heaping 3/4 cup
frosting onto the layer. Repeat with remaining three cake layers,
ending with a bottom half of the cake on top, browned side up so you
don’t get cake crumbs in the frosting.
Spread remaining frosting over top and sides of the cake. The sides
don’t have to look perfect. Gently press a handful of the reserved
crumbs onto the sides of the cake until all sides are evenly coated.
Refrigerate at least 2 hours before serving.
Make ahead: You can make layers up to 3 days in advance. The filled and
frosted cake keeps up to 3 days in the refrigerator. Let stand at room
temperature at least 20 minutes before slicing.
Variation: Red Velvet Cupcakes: Halve the recipe and use a 12-cup
muffin tin. (Or make a whole batch and use two 12-cup tins.) Reduce
baking powder to 1 teaspoon. Bake until cupcakes are domes and resist
slight pressure, 12 to 15 minutes. Cool completely before frosting with
a half batch of the cream cheese frosting.
RASPBERRY-ALMOND
SHORTBREAD COOKIES
~Shared by Marilyn
M., Canton, OH
These buttery-delicious cookies look beautiful on a dessert tray!
2/3 cup sugar
1 cup butter, softened
2 tsp. almond extract, divided
2 cups all-purpose flour
1/2 cup seedless raspberry jam
1 cup powdered sugar
2 to 3 tsp. water
Using an electric mixer on medium speed, combine sugar, butter, and 1/2
teaspoon almond extract until creamy. Reduce speed to low and add
flour. Continue beating until well mixed. Shape dough into one-inch
balls. Place 2 inches apart on ungreased baking sheets. Gently press a
thumb print in center of each cookie. Fill each depression with about
1/4 teaspoon jam. Bake at 350 degrees for 14 to 18 minutes, until edges
are lightly golden. Let cool one minute on baking sheets. Remove
cookies to wire racks to cool completely. Combine remaining extract,
powdered sugar and water; drizzle lightly over cookies.
Yield - makes 3 1/2 dozen cookies.
LOW-CARB ZUCCHINI
PIZZA
~Shared by Linda
H., Rosharon, TX
3/4 c. mozzarella cheese
2 tablespoons grated Parmesan
2 cups of zucchini (grated)
2 tablespoon flax seed mill
1 beaten egg
1 teaspoon Italian seasoning
1 tsp garlic powder
Topping:
1 tsp olive oil
Pepperoni slices
1/2 cup of mozzarella cheese for the topping
1/2 cup of Bella vita low carb roasted garlic tomato sauce
Shred Zucchini and lay on a paper towel to dry out excess water.
Squeeze out the excess water with the paper towel. Mix all ingredients
together as shown in the video. On a parchment paper spread out the
zucchini mixture to form a circle pizza shape
Bake at 400 degrees for 15 minutes.
Remove from the oven and top with 1 tsp of olive oil. Bake for 10
minutes at 400 degrees.
Remove from oven. Lift and remove baking pan from the parchment paper
and leave the pizza on the parchment paper to cool for 10 mins.
Top with your favorite toppings and return to the oven and bake at 400
degrees until cheese melts (about 5-6 minutes).
Source: http://www.ifood.tv
TEXAS STYLE HASH
BROWN SHEPARD'S PIE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin With
JP
http://www.cookinwithjp.com/
I have been experimenting with all of my traditional English recipes,
and adding some of the more Texas touches I have been tasting recently!
My husband has tried my 'British Shepard pie' and very much prefers
this one! This is a great easy and wallet friendly recipe to make, and
can be kept in the fridge when cool and eaten cold / warmed up in the
microwave the next day.
4 servings
40 minutes
15 mins prep
1 lb lean ground meat (Lamb, or Beef)
1 (10 1/2 ounce) can condensed vegetable beef soup (I use Walmart's own
brand)
1 (14 ounce) can chopped tomatoes
1 cup sliced mushrooms
1 cup of chopped onions (can use frozen)
1 cup frozen peas
3 tablespoons Worcestershire sauce
3 tablespoons A-1 Steak Sauce
1 1/2 cups of finely shredded Mexican blend cheese (or similar)
9 ounces of 'simply potatoes' southwest style hash browns (or similar)
1 cup milk
1 beaten egg
Brown meat in a dry frying pan on high heat. Meat will cook in its own
juices, so do not add oil. When cooked, drain.
Tip back into frying pan and add tomatoes, soup, onions, mushrooms and
peas. Add one canfull of water.
Add Worcester Sauce and A1 Steak Sauce to taste. (Amount above is a
guideline!) Cook on a high heat until bubbling, then cover and reduce
heat. Simmer for 10 - 15 minutes, stirring occasionally.
In the meantime add cheese and milk together in a bowl and microwave
for 30 seconds until cheese has melted. Add beaten egg and stir until
well mixed.
When Meat mixture has condensed down and thickened slightly, remove
from heat. Spoon mixture into a 9x13" oven pan with a slotted spoon,
draining off excess 'juice' if necessary. Pan should be 1/2 to 3/4 full.
Add packaged hash brown mix on top of the meat mixture, pressing down
to compact. Pour egg, milk and cheese mixture (above) on top of the
hash browns, and bake at 350 degrees for 25-30 minutes, or until
browned.
During the last few minutes of cooking, you can add extra shredded
cheese to the top of the pie, and broil for a few minutes to brown.
Enjoy!
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OATMEAL CHOCOLATE PECAN BREAKFAST
COOKIES
~Shared by Treva, NC
1/2 cup reduced-fat canola margarine (8 grams fat per tablespoon), with
plant sterols, if desired
1 cup dark brown sugar, firmly packed
1/2 teaspoon salt
2 teaspoons vanilla extract
1 large egg (use a higher omega-3 brand if available)
1/4 cup egg substitute
1 cup whole-wheat flour
1/2 cup unbleached white flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 & 1/2 cup quick-cooking oats
3/4 to 1 cup pecan pieces or coarsely chopped pecans
1 & 1/2 cups high-cocoa bittersweet or semisweet chocolate chips
Preheat oven to 350 degrees. Line two cookie sheets with parchment
paper or coat nonstick cookie sheets with canola cooking spray. In
large mixing bowl, beat margarine, brown sugar, salt, and vanilla with
electric mixer until well blended and fluffy (about 2 minutes). Beat in
egg, then egg substitute. In medium bowl, combine flours, baking soda,
cinnamon, nutmeg, and clove. Add flour mixture all at once to margarine
mixture and beat on low speed just until mixed. With wooden spoon, stir
in oats, pecans, and chocolate chips.
Use a slightly heaping cookie scoop to drop dough balls (about 3
tablespoons) onto prepared cookie sheets; press down on the balls
slightly. Bake 10 minutes or until lightly golden. Remove cookies from
oven, cool on wire rack. Store in an airtight container.
Yield: 15 breakfast cookies
WebMD Weight Loss Clinic members: Journal as 1 small muffin + 1
tablespoon nuts
Nutrition Information: Per serving: 295 calories, 5 g protein, 40 g
carbohydrate, 13 g fat, 3 g saturated fat, 14 mg cholesterol, 4 g
fiber, 217 mg sodium. Calories from fat: 38%
Source: WebMD
CHICKEN WITH CIDER
AND BACON SAUCE
~Shared by Maggie,
TX
Serve with broccoli and a combination of white and wild rice.
Yield: 4 Servings
Prep: 15 min
Total: 30 min (Quick)
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 bacon slices, chopped
1/4 cup minced fresh onion
3/4 cup unsweetened apple cider
1/2 cup fat-free, less-sodium chicken broth
Place each chicken breast half between 2 sheets of heavy-duty plastic
wrap; pound to 1?2-inch thickness using a meat mallet or rolling pin.
Sprinkle chicken evenly with salt and pepper.
Cook bacon in a large nonstick skillet over medium heat until crisp.
Remove bacon from pan. Add chicken to drippings in pan; cook 6 minutes
on each side or until done. Remove chicken from pan; keep warm.
Add onion to pan; sauté 2 minutes or until tender, stirring constantly.
Add cider and broth; bring to a boil, scraping pan to loosen browned
bits. Cook until broth mixture is reduced to 1/2 cup (about 5 minutes).
Stir in cooked bacon; serve sauce over chicken.
Nutritional information
Calories: 269
Fiber: .2 g
Fat: 7.2 g
Saturated Fat: 2.3 g
Calcium: 22 mg
Carbohydrates: 6.9 g
Protein: 41.1 g
Iron: 1.3 mg
Sodium: 412 mg
Source: Cooking Light's Way to Cook, The Complete Visual Guide to
Everyday Cooking
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CHILI-CRUSTED HALIBUT WITH BLACK BEAN
SALSA
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
Serving Size: 4 ounces fish with 1/3 cup salsa
INGREDIENTS
- 1-1/2 teaspoon no-salt chili powder blend
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 6 (4 ounce) halibut steaks (3/4-to 1-inch thick)
- 1 tablespoon fresh lime juice
- Vegetable oil cooking spray
Salsa Ingredients:
- 1 (15 ounce) can black beans, drained and rinsed
- 2/3 cup chunky tomato salsa
- 2 tablespoons chopped green onion
- 2 tablespoons chopped fresh cilantro
DIRECTIONS
In a small bowl, combine chili powder, cumin, and cayenne. Mix well.
Place halibut on a large plate. Brush both sides of fish with lime
juice and sprinkle both sides with chili powder mixture. Let stand at
room temperature for 10 minutes.
Meanwhile, spray a grill rack with cooking spray. Preheat a gas grill
to medium or prepare a medium-hot fire in a charcoal grill, with the
rack placed 4 to 6 inches above the heat.
In a medium bowl, combine black beans, salsa, green onion, and
cilantro, and mix well. Set aside.
Place fish on the grill, cover the grill and cook for 10 to 14 minutes
or until fish is opaque and flakes easily with a fork, turning once.
Serve bean salsa with fish. Garnish with fresh cilantro.
Note: To broil halibut, place on a broiler pan and broil 4 to 6 inches
from heat 10 to 14 minutes or until fish flakes easily with a fork,
turning once.
Nutritional Information Per Serving: Glycemic Index: 20, Glycemic Load:
2, Calories: 175, Protein: 31 g, Carbohydrate: 10 g, Dietary Fiber: 4
g, Fat: 4 g, Cholesterol: 55 mg, Sodium: 62 mg
Exchanges: 4 Very Lean Meat, 1/2 Starch, 1/2 Vegetable
Source: The Complete Idiot's Guide to Terrific Diabetic Meals by Lucy
Beale
http://www.amazon.com/exec/obidos/ASIN/1592572758/atozreci-20
ROASTED ZUCCHINI,
MUSHROOMS, AND ONIONS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 3 medium zucchini, halved lengthwise and sliced 1/4-inch thick
(about 1 pound)
- 1-1/2 cups sliced mushroom
- 1 medium-large yellow onion, sliced and separated into rings
- 2 to 3 teaspoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon dried Italian seasoning
DIRECTIONS
Preheat oven to 450 degrees F.
Place all of the ingredients in a large bowl and toss to mix well.
Coat an 11x13-inch roasting pan or the bottom of a broiler pan with
nonstick cooking spray and spread vegetable mixture over the bottom of
the pan.
Bake for 15 minutes. Stir the vegetables and cook for another 5 to 10
minutes, until they are tender and nicely browned. Serve hot.
Nutritional Information Per Serving (per 3/4 cup serving): Calories:
53, Carbohydrate: 7 g, Cholesterol: 0 mg, Fat: 2.5 g, Saturated Fat:
0.4 g, Fiber: 2.3 g, Protein: 2.4 g, Sodium: 150 mg, Calcium: 24 mg
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
SMOKED SALMON CANAPES
~Shared by Mary S.,
Nashville, TN
Yield: 24 appetizers
INGREDIENTS
- 6 slices firm pumpernickel or whole-wheat bread
- 1/4 cup plus 2 tablespoons light vegetable-flavored cream
cheese spread
- 4 ounces thinly sliced smoked salmon, cut into 1-1/2-inch
pieces
- 1/2 cup peeled, seeded, and finely chopped cucumber
- 24 small sprigs fresh dill or 1 teaspoon dried dill
DIRECTIONS
Trim the crusts from the bread slices and spread each slice with 1
tablespoon of the cream cheese.
Cut each bread slice diagonally into quarters to make 4 triangles. Top
each triangle with a folded piece of salmon, a teaspoon of cucumber,
and a sprig of fresh dill or a small pinch of dried dill. Serve
immediately.
* To make in advance, top the canapes with the cream cheese and salmon.
Cover with plastic wrap and chill for up to 3 hours before serving. Add
the cucumber and dill just before serving.
Nutritional Information Per Serving (per appetizer): Calories: 31,
Carbohydrate: 4 g, Cholesterol: 5 mg, Fat: 0.9 g, Saturated Fat: 0.3 g,
Fiber: 0.5 g, Protein: 2 g, Sodium: 140 mg, Calcium: 8 mg
Diabetic Exchanges: 1/4 starch, 1/3 Lean Meat
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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TUNA SALAD
~Shared by Maggie,
TX
In this version of tuna salad, bell peppers provide a sharper vegetable
flavor than the traditional celery, capers provide the briny taste but
without the clutter of dill (or, even worse, the sweet pickle relish
sometimes used), red onions provide a touch of sweetness along with
heat, and the shredded parmesan brings a deeply savory flavor to the
whole.
Serves 2.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
1 6 oz. can tuna
1/4 cup chopped bell pepper
1/4 cup red onion
Juice of 1/4 lemon
3 Tbsp. shredded parmesan cheese
6 grape tomatoes, halved
1 Tbsp. capers, rinsed & drained
5 tsp. mayonnaise
Salt to taste
Pita
Preparation:
Mix all ingredients together. Chill. Serve stuffed in pita with a
lettuce leaf.
Source: About.com
KOREAN BEEF STIR-FRY
~Shared by Maggie,
TX
Inspired by the flavors found in Korean barbecue, this dish is a
mouth-watering addition to any weeknight repertoire. A fruity Riesling
and rice noodles are perfect accompaniments.
Serves 2.
3 tablespoons mirin, (see Note)
2 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon canola oil
8 ounces flank steak, trimmed of fat and very thinly sliced against the
grain (see Tip)
1 teaspoon toasted sesame oil
1 tablespoon chopped garlic
2 teaspoons chopped jalapeno pepper, or to taste
1 1/2 teaspoons chopped fresh ginger
4 cups mung bean sprouts
1 6-ounce bag baby spinach
1/4 cup chopped fresh cilantro
2 tablespoons toasted sesame seeds, (see Tip), optional
1. Combine mirin, soy sauce and cornstarch in a small bowl.
2. Heat oil in a large nonstick skillet over medium-high heat. Spread
steak out in the pan and cook until seared on one side, about 1 minute.
Add garlic, jalapeno and ginger and cook, stirring, until fragrant,
about 30 seconds. Add bean sprouts and spinach (the pan will be very
full). Pour the mirin mixture into the pan and stir gently until the
sauce thickens and the spinach is wilted, about 3 minutes. Stir in
cilantro and sesame oil. Serve topped with sesame seeds (if using).
Note: Mirin is a low-alcohol rice wine essential to Japanese cooking.
Look for it in the Asian or gourmet-ingredients section of your
supermarket. An equal portion of sherry or white wine with a pinch of
sugar may be substituted for mirin.
Tips: If you have a little extra time before dinner, put the steak in
the freezer for about 20 minutes to help make it easier to slice thinly.
To toast sesame seeds, heat a small dry skillet over low heat. Add
sesame seeds and stir constantly until golden and fragrant, about 2
minutes. Transfer to a small bowl and let cool.
Nutritional information:
Calories: 412 Fiber: 6 g Fat: 17 g Saturated Fat: 4 g Carbohydrates: 28
g Protein: 35 g Sodium: 536 mg Monounsaturated Fat: 8 g
Exchanges: 3 vegetable, 1/2 other carbohydrate, 3 lean meat, 2 fat
Cholesterol: 48 g
Carbohydrate Servings: 1 1/2 Potassium: 1248 mg
Nutrition Bonus: Vitamin A (160% daily value), Vitamin C (90% dv),
Folate (75% dv), Iron (35% dv), Potassium (32% dv).
Source: EatingWell Test Kitchen
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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BARBECUED CHICKEN PIZZA WITH TOMATO
SALSA
Don't be ashamed to use store-bought pizza crust, it'll save you a lot
of time.
Ingredients:
Barbecue Sauce:
2 tsp. butter
3/4 cup chopped onion
2 tsp. minced garlic
1/2 cup tomato paste
1/4 cup brewed coffee
1 canned chipotle pepper, packed in adobo
3 Tbsp. apple cider vinegar
3 Tbsp. apple cider
3 Tbsp. brown sugar
1 1/2 Tbsp. Worcestershire sauce
14 oz. chicken breasts, boneless, trimmed
One 16-inch pizza crust
Cornmeal for dusting
1 cup thinly sliced Monterey Jack cheese
1 cup tomato salsa
Directions:
1. Preheat a gas grill to medium-high; leave one burner off. If you are
using a charcoal grill, build a fire and let it burn down until the
coals are glowing red with a moderate coating of white ash. Spread the
coals in an even bed on one side of the grill. Clean the cooking grate.
2. To prepare the barbecue sauce: Heat the butter in a saucepan over
low heat. Add the onion and garlic and sauté, stirring frequently,
until they are translucent, about 5 minutes. Add the tomato paste,
coffee, chipotle, apple cider vinegar, apple cider, sugar, and
Worcestershire sauce. Simmer the sauce over low heat until it has
thickened slightly, about 15 minutes.
3. Grill the chicken over direct heat until marked on all sides, about
1 minute per side. Finish cooking the chicken over indirect heat,
covered, turning as necessary and brushing with the barbecue sauce,
until cooked through and the juices run clear, 10–12 minutes. When the
chicken is cool enough to handle, slice it thinly. (You also may
barbecue the chicken up to 2 days in advance. Keep it wrapped and
refrigerated until you are ready to make the pizzas.)
4. Preheat the oven to 450°F. Prepare a baking sheet by scattering it
with cornmeal. Shape the pizza dough into a 16-inch round. Transfer the
dough round to the cornmeal-scattered baking sheet. Arrange the cheese
around the outer edge of the disk. Arrange the sliced chicken on top of
the cheese. Place salsa in the middle of the pizza.
5. Bake the pizza in the oven until the crust is golden brown and
crisp, 12–14 minutes. Let the pizza rest for 5 minutes before cutting
and serving.
Serves 4-6. Per serving: 480 calories, 21g protein, 67g carbohydrate,
14g fat, 800 mg sodium, 35 mg cholesterol, 4g dietary fiber.
Source: The Culinary Institute of America
FUDGE-FILLED TOFFEE
COOKIES
1/2 cup butter, softened
1/2 cup sugar
1/2 cup powdered sugar
1/2 cup canola oil
1 egg
1/2 tsp. almond extract
1/4 tsp. coconut extract
1-3/4 cups flour
1/2 cup whole wheat flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar
3/4 cup English toffee bits or almond brickle chips
2/3 cup chopped pecans
2/3 cup flaked coconut
Additional sugar
FILLING:
1-1/2 cups semisweet chocolate chips, melted
3/4 cup sweetened condensed milk
1-1/2 tsp. vanilla extract
1-1/4 cups pecan halves
1. In a large bowl, cream butter and sugars until light and fluffy.
Beat in the oil, egg and extracts. Combine the flours, salt, baking
soda and cream of tartar; gradually add to the creamed mixture and mix
well. Stir in the toffee bits, pecans and coconut. Cover and
refrigerate for 1 hour or until easy to handle.
2. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart
on ungreased baking sheets. Using the end of a wooden spoon handle,
make an indentation in the center of each.
3. In a large bowl, combine the melted chocolate, milk and vanilla
until smooth. Spoon 1 tsp. into the center of each cookie. Top with a
pecan half.
4. Bake at 350 for 12-14 minutes or until lightly browned. Remove to
wire racks to cool.
Yield: 5-1/2 dozen.
Source: Taste of Home Holiday Recipes 2008, 320 Christmas Classics
http://www.amazon.com/exec/obidos/ASIN/B002RAOHUK/atozreci-20
CHEESY CHILI CHICKEN
6 boneless chicken breasts
1 large onion, chopped
1/4 lb shredded cheddar cheese
1 can undiluted cheddar cheese soup
1 1/4 teaspoons chili powder
1 can undiluted cream of chicken soup
2 (14.50 ounces) cans Rotel tomatoes
1. Lightly brown chicken breasts.
2. Place chicken in the bottom of your slow cooker.
3. Add onion, Cheddar cheese, and cream of cheddar cheese soup.
4. Sprinkle chili powder, add cream of chicken soup and tomatoes.
5. Cover and cook on low for 7- 9 hours or on high for 4 to 6 hours.
ONE-SKILLET
BEEF-NOODLE MEDLEY
1 lb. lean ground beef
1 medium onion, chopped
1 can (8 oz.) whole kernel corn
1 can (8 oz.) tomato sauce
2 cups uncooked noodles
2 c. water
1 tsp oregano, crumbled
1/2 tsp salt
1/4 tsp pepper
1 tbsp parsley flakes
4 oz. (1 c.) cheddar cheese, shredded
1. Cook and stir meat and onion in a large skillet until meat is
browned. Drain grease. Add all remaining ingredients except cheese.
2. Heat mixture to boiling. Lower heat; simmer uncovered, stirring
occasionally, for 20 minutes or until noodles are tender. Stir in
cheese and heat for a few minutes until cheese melts, then serve.
Serves 4 to 6
SWISS MUSHROOM
CHICKEN
4 boneless skinless Chicken Breast halves
1 Egg
1 c. crushed Butter-flavored Crackers (about 25 crackers)
3/4 t. Salt
1/2 lb. fresh Mushrooms, sliced
2 T Butter or Margarine, divided
4 slices Ham or Salami
4 slices Swiss cheese
Flatten chicken to 1/4-in. thickness.
In a shallow bowl, lightly beat the egg. Combine cracker crumbs and
salt in another shallow bowl. Dip chicken in egg, then in crumbs; set
aside.
In a large ovenproof skillet, saute mushrooms in 1 T. butter until
tender; remove and set aside. In the same skillet, melt remaining
butter. Add chicken; cook over medium heat for 3-4 minutes on each side
or until juices run clear. Top each chicken breast half with a ham
slice, mushrooms and a cheese slice.
Broil 4 in. from the heat for 1-2 minutes or until the cheese is melted.
Yield: 4 servings.
IMPOSSIBLY EASY
VEGETABLE PIE
My, what a pie! A savory blend of cheddar cheese and broccoli in a pie
that makes its own crust while it bakes.
2 cups chopped broccoli or sliced fresh cauliflowerets
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup Original Bisquick® mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1. Heat oven to 400ºF. Grease 9-inch pie plate. Heat 1 inch salted
water to boiling in medium saucepan. Add broccoli; cover and heat to
boiling. Cook about 5 minutes or until almost tender; drain thoroughly.
Stir together cooked broccoli, onion, bell pepper and cheese in pie
plate.
2. Stir remaining ingredients until blended. Pour into pie plate.
3. Bake 35 to 45 minutes or until golden brown and knife inserted in
center comes out clean. Cool 5 minutes.
Substitution
Grab a 10-ounce package of chopped broccoli or cauliflower from the
freezer. Use it instead of the fresh broccoli or cauliflower; it
doesn't need to be boiled. Just thaw, drain and add it to the pie.
Variation For an Impossibly Easy Spinach Pie, use 1 package (10 ounces)
frozen chopped spinach, thawed and squeezed to drain, for the broccoli;
do not cook. Omit bell pepper. Substitute Swiss cheese for the Cheddar
cheese. Add 1/4 teaspoon ground nutmeg with the pepper. Bake about 30
minutes.
Nutrition Information:
1 Serving: Calories 170 (Calories from Fat 90 ); Total Fat 10 g
(Saturated Fat 5 g); Cholesterol 95 mg; Sodium 500 mg; Total
Carbohydrate 11 g (Dietary Fiber 1 g); Protein 10 g
Percent Daily Value: Vitamin A 18 %; Vitamin C 14 %; Calcium 18 %; Iron
4 %
Exchanges: 1/2 Starch; 1 Vegetable; 1 Medium-Fat Meat; 1 Fat
CHOCOLATE NUT CP
CANDY
Ingredients
2 lbs. nuts (your choice)
4 oz. bar Bakers German Sweet Chocolate
11 oz. milk chocolate bits
24 oz. Almond bark white chocolate
Directions
Place nuts in crock-pot. Break Bakers chocolate into pieces; lay over
nuts. Spread chocolate bits over Bakers chocolate. Break almond bark
into pieces and spread over chocolate bits. Set crock-pot to low and
cover. Do not stir or open lid for 2 hours. After 2 hours, stir mixture
until nuts are covered with chocolate. Spoon out bite sized amounts
onto waxed paper to cool. Number of candies depends on size of clusters.
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A
to Z Readers' Family-Owned
Business Guide |
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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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