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A
to Z
Recipes
December 11,
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 made a
trip to see my mom in Galveston Friday after work. I am so glad I did.
She looked so good and was more lucid than she has been in months. She
is genuinely appreciative when I visit; it really makes me sad. She
gave me life yet clings to the few minutes I share with her during
visits. I am so grateful to still have my mom. So many would love the
chance to give their's a hug. I pray God keeps her healthy for many
years to come.
I would like to thank Nancy in
Niceville, FL for her donation to help defray the expenses
associated with publishing this newsletter (and our web site). You have
no idea how a few bucks here and there helps keep this going.
The Monthly Theme topic is Soup, Stew & Chili Recipes.
We'll collect recipes for it through December 31st. Please visit the Monthly Theme - Recipe Submissions
section to find the link 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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"Life
is not the way it's supposed to be; it's the way it is. The way
we cope with it is what makes the difference."
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~Shared by Mary H., Montreal, Canada
Blow, blow, thou winter wind,
Thou art not so unkind
As man’s ingratitude, as man’s ingratitude.
Though thou the waters warp,
Thy teeth are not so sharp,
Although thy breath be rude, although thy breath be rude.
My faithful friends draw nigh
And look us in the eye
It is a wealthy man who has good friends like you.
Through darkness, cold, and snow,
Wherever you may go,
You bear my friendship true, you bear my friendship true.
Now warm these gentle folk
With maple, birch, and oak
And turn you front and back to feel the cheerful blaze
And be of cheerful mind
And bless the wintertime
Its calm and starry nights and bright and silent days
There are angels hovering round
To carry the tidings home
To the new Jerusalem
The shepherds came with joy
The sheep and cows stood near
The child lay asleep.
~by William
Shakespeare
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: Soup, Stew &
Chili Recipes
Making homemade soup, stew and
chili is easy, filling and economical.
Many folks make a batch of soup or stew weekly using leftovers found
from the week's meals. My grandma used to do that and it was a real
treat. My family loves soup. And a pot of chili or stew is always
welcome. Please share your recipes for soups, stews, and chili. We will
collect them through December and publish them just in time for the
chilly weather. 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
"Soup, Stew & Chili 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 the month. 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: Soup,
Stew & Chili 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 "Soup, Stew &
Chili Recipes" has a deadline of December 31,
2011,
and will be posted on January 8, 2012.
Please
use this email
link to submit a recipe for theme
recipes: Soup,
Stew & Chili Recipes. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Christmas at Rock-Away Rest
~Shared by Rusty
G., ME
Twas the night before Christmas at Rock-Away Rest,
and all of us seniors were looking our best.
Our glasses, how sparkly, our wrinkles, how merry;
Our punchbowl held prune juice plus three drops of sherry.
A bedsock was taped to each walker, in hope
That Santa would bring us soft candy and soap.
We surely were lucky to be there with friends,
Secure in this residence and in our Depends.
Our grandkids had sent us some Christmasy crafts,
Like angels in snowsuits and penguins on rafts.
The dental assistant had borrowed our teeth,
And from them she'd crafted a holiday wreath.
The bed pans, so shiny, all stood in a row,
Reflecting our candle's magnificent glow.
Our supper so festive -- the joy wouldn't stop --
Was creamy warm oatmeal with sprinkles on top.
Our salad was Jell-O, so jiggly and great.
Then puree of fruitcake was spooned on each plate.
The social director then had us play games,
Like "Where Are You Living?" and "What Are Your Names?"
Old Grandfather Looper was feeling his oats,
Proclaiming that reindeer were nothing but goats.
Our resident wand'rer was tied to her chair,
In hopes that at bedtime she still would be there.
Security lights on the new fallen snow
Made outdoors seem noon to the old folks below.
Then out on the porch there arose quite a clatter
(But we are so deaf that it just didn't matter).
A strange little fellow flew in through the door,
Then tripped on the sill and fell flat on the floor.
Twas just our director, all togged out in red.
He jiggled and chuckled and patted each head.
We knew from the way that he strutted and jived
Our social- security checks had arrived.
We sang -- how we sang -- in our monotone croak,
Till the clock tinkled out its soft eight-p.m. stroke.
And soon we were snuggling deep in our beds.
While nurses distributed nocturnal meds.
And so ends our Christmas at Rock-Away Rest.
'Fore long you'll be with us, We wish you the best!
bareMinerals
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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
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Review link and make sure to include the following to qualify
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Recipe title
Name of submitter (who submitted the recipe?)
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Date recipe was posted (date of newsletter)
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BRAINY BURRITO
~Shared by Jim D.,
WA
Get a jump-start on the day by making a nutritious and hearty breakfast
for your kids. A delicious breakfast burrito they'll love, any time of
the day!
Vegetarian
Ready in 10 mins.
Ingredients
1 Large Eggland's Best egg
1 Low-fat Whole Wheat Tortilla
1 tablespoon Low-fat Refried Beans
1/4 cup Low-fat Cheddar Cheese, shredded
2 tablespoons Salsa
1/2 Avocado, sliced
Preparation
Spray nonstick skillet with cooking spray. Beat Eggland's Best eggs;
pour into skillet and cook, stirring continually, until slightly set,
about 2 minutes. Add cheese. Spread refried beans on tortilla. Cover
with a damp paper towel and microwave for 30 seconds. Spread Eggland's
Best egg and cheese filling down the center of the tortilla. Add salsa
and sliced avocado. Fold one side of the tortilla over filling. Fold up
bottom. Roll securely.
Yield: Makes 1 burrito
Nutritional Facts:
1 Serving: Calories 435; Total Fat 24g (49% calories from fat);
Cholesterol 181mg; Sodium 786mg; Total Carbohydrates 37g; Protein 20g
Source: Eggland's Best
HAWAIIAN LOAF
~Shared by Luanne,
FL
This is a good bread to give as a gift. Easy to do also. Great with a
cream cheese spread.
1 c. butter, softened
2 c. sugar
4 eggs
1 c. mashed ripe banana
4 c. flour
2 t. baking powder
1 t baking soda
3/4 t salt
1 20 oz can crushed pineapple, undrained
1 c. flaked coconut
Beat butter w/ electric mixer until light & fluffy.
Gradually beat in sugar until light. Add eggs, beat well. Stir in
banana.
Combine flour, baking powder, baking soda & salt. Add to butter
mixture, mixing just until smooth. Fold in pineapple & coconut.
Spoon batter into 2 greased & floured 9 x 5 loaf pans.
Bake preheated 350 oven until toothpick inserted in center comes out
clean, about 60-70 min.
CHOCOLATE ICING
~Shared by Lois S.,
Kissimmee, FL
1 - stick oleo
4 - Tbsp. cocoa
6 - Tbsp. milk
Melt and bring to a boil- remove.
Add:
1 box confectioners sugar
1 tsp. vanilla
1 cup chopped nuts
Pour over hot cake.
BASIC WHOLE GRAIN
COOKIES
~Shared by Edna D.,
Decatur, IL
1/2 cup butter
1/3 cup + 1 TBL sugar
1/3 cup brown sugar, packed
1/2 tsp salt
1/4 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla
1 large egg
3/4 cup 100% whole wheat flour or premium whole wheat flour
3/4 cup quick rolled oats
2 TBL orange juice
2 cups chips, nuts, and/or dried fruit
Beat together the butter, sugars, salt, baking soda, baking powder, and
vanilla until well combined. Add the egg, beating till smooth. Scrape
the sides of the bowl, and beat again until smooth. Add the flour and
oats, beating to combine. Beat in the orange juice, then the
add-ins. Cover the cookie dough, and refrigerate until thoroughly
chilled; at least several hours, or overnight. Preheat oven to to
375F when ready to bake. Lightly grease (or line with parchment)
2 cookie sheets. Drop the cookies by the teaspoonful onto the
prepared cookie sheets, spacing 2" apart. If dough is still
chilled, bake 13-14 minutes, until they are a very light golden brown
and a bit darker around the edges. For room temp dough, bake approx 11
minutes. Cool on baking sheets. About 5 doz small cookies.
OLD-FASHIONED APPLE
CAKE
~Shared by Mary H.,
Montreal, Canada
1 cup sour cream
1 teaspoon baking soda
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
4 eggs
1 teaspoon vanilla
3 cups peeled, chopped apples (3 large apples; preferably Cortland)
For topping:
1/4 cup packed brown sugar
2 teaspoons cinnamon
2 tablespoons finely chopped walnuts
Preheat oven to 350 degrees F. Grease and flour an 8-inch square
or 9-inch round cake pan.
In a small bowl, combine sour cream and baking soda. Let stand
for about 10 minutes, until almost double in size. Meanwhile,
make topping in a separate, small bowl: combine brown sugar, cinnamon
and nuts; set aside.
In a medium bowl, sift together flour, baking powder and salt.
Set aside. In a large mixing bowl, using an electric mixer, cream
butter and sugar until fluffy, about 5 minutes. Add eggs, one at
a time, mixing after each addition. Add vanilla and beat
well. With mixer on low speed, gradually add flour mixture,
alternating with sour cream mixture, beating just until
incorporated. Fold in chopped apples.
Spread half the batter into prepared pan and sprinkle with half the
topping. Cover with remaining batter and spread smooth.
Sprinkle with remaining topping.
Bake 50 - 60 minutes, or until a wooden skewer inserted into the center
comes out clean. Remove cake from oven and let cool for 15
minutes before inverting from pan and slicing. Top each serving
with a scoop of vanilla ice cream, if desired.
BEER CHEESE SPREAD
SNOWMAN
~Shared by Marilyn
M., Canton, OH
2 cups shredded cheddar cheese (I like to use sharp)
3 oz. cream cheese, softened (plus more for "frosting")
2 Tbsp. fresh minced parsley or 2 teaspoons dried
1 clove garlic, crushed
1/8 teaspoon salt
1/4 teaspoon hot pepper sauce
1/3 cup beer
Mix all ingredients together. Add just enough beer to make a nice
spreading consistency.
If making a shape like the snowman. Form the spread into 1 small and 1
larger disc shape on a flat plate or tray. Cover and chill for a few
hours.
"Frost" the snowman with additional softened cream cheese. Use black
olives, red bell pepper or other veggies to do the face, scarf, heart
etc.
Re-cover and chill. Remove from refrigerator 1/2 hour before serving.
EASY BROCCOLI
CASSEROLE
~Shared by Treva, NC
What a smart way to get everybody to eat their veggies! Easy Broccoli
Casserole is bathed in a Cheddar Cheese and creamy mushroom soup sauce,
making it a perfect side dish for any of your favorite main courses.
Serves: 8
Cooking Time: 11 min
2 (12-ounce) packages fresh broccoli florets (see Note)
1/4 cup chicken broth
1 (10-3/4-ounce) can condensed cream of mushroom soup, undiluted
1 (7-ounce) jar roasted red bell peppers, drained and chopped
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/4 cup mayonnaise
1 & 1/2 teaspoons lemon juice
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 tablespoons Italian bread crumbs
Coat a 3-quart baking dish with cooking spray. Add broccoli and broth,
cover tightly with plastic wrap, and microwave on high for 7 minutes.
In a medium bowl, combine remaining ingredients except bread crumbs;
stir well then spoon over broccoli mixture and sprinkle with bread
crumbs. Cover with plastic wrap, and microwave on high for 4 to 5
minutes, until heated through and broccoli is tender.
Note: Using broccoli florets shortens this cooking time. They're sold
fresh or frozen and are really convenient for a quick weeknight side
dish.
PEANUT BUTTER CRUNCH
APPLES
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
6 Granny Smith apples
6 wooden sticks
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons water
1/2 teaspoon vanilla extract
3 cups chopped peanut butter filled sandwich cookies
4 ounces milk chocolate, chopped
4 ounces white chocolate, chopped
Insert wooden sticks 3/4 of the way into the stem end of each apple.
Place apples on a cookie sheet covered with lightly greased aluminum
foil.
Combine caramels and water in a saucepan over low heat. Cook, stirring
often, until caramel melts and is smooth. Stir in the vanilla. Dip each
apple into the caramel and gently run apples around insides of saucepan
to scrape off some of the caramel. Scrape excess caramel from the apple
bottoms using the side of the saucepan.
Spread the chopped cookies out on a dinner plate. Roll caramel apples
in the cookies and place on the aluminum foil. Place the milk chocolate
and white chocolate into separate microwave-safe bowls. Heat in the
microwave at 30 second intervals, stirring between each, until melted
and smooth. Drizzle milk chocolate over the apples, then drizzle the
white chocolate over the milk chocolate. Refrigerate until ready to
serve.
TRIPLE CHOCOLATE MESS
~Shared by Jean,
Syracuse, NY
1 package chocolate cake mix
1 pint sour cream
1 package instant chocolate pudding
6 ounces chocolate chips
3/4 cup oil
4 eggs
1 cup water
Spray crockpot with non-stick cooking spray. Mix all ingredients until
smooth. Pour into crockpot. Cook on low for 6 to 8 hours.
FRANKS AND BEAN
CASSEROLE
~Shared by Johnny,
LA
1 large can Bush's or B&M original baked beans
8 all beef hot dogs, sliced penny size (I prefer Kosher ones)
1/4 cup Heinz Ketchup
1 tsp. Gladden’s Mustard or any spicy brown will work
4 slices bacon cut in half
I would add a ¼ to ½ cup of chopped onions to it.
In a large bowl mix all ingredients except bacon. Pour mixture
into casserole dish which has been sprayed with cooking spray, top with
bacon slices and bake in 350 degree preheated oven for about 1 hour or
until bacon is cooked and the franks are done. Just as tasty
without the bacon.
MUFFULETTA SALAD
~Shared by Linda
H., Rosharon, TX
1 pound small shell pasta, cooked until tender (can use Dreamfield’s
low carb)
1/2 pound salami, cut into 1/4-inch cubes
1 pound provolone, cut into 1/4-inch cubes
1/2 pound bologna, cut into 1/4-inch cubes
1/2 pound deli ham, cut into 1/4-inch cubes
20 pitted jumbo black olives, sliced (optional)
20 green olives stuffed with pimientos, sliced
1/2 cup diced white onions
1 tablespoon minced garlic
1/2 cup chopped celery
1/2 cup chopped fresh parsley leaves
1/4 cup fresh thyme leaves
1 tap oregano
2 Tbsp capers
Salt
Freshly ground black pepper
Dressing:
1/2 cup extra-virgin olive oil
6 tablespoons apple cider vinegar or lemon juice
1 teaspoon Worcestershire sauce
Hot sauce, to taste
Freshly ground black pepper
1/4 cup green onion, sliced thin
1/4 cup Parmesan
In a small mixing bowl, whisk together the oil, vinegar,
Worcestershire, and hot sauce. Season with salt and pepper
After cooking the pasta, drain and pour half the dressing over.
Stir until pasta absorbs all the dressing. Allow pasta to
cool. In a large mixing bowl, combine the salami,
provolone, bologna, ham, olives, onions, garlic, celery, parsley and
thyme. Mix well. Season with salt and pepper. Add cooled pasta.
Pour the dressing over the mixture. Season with salt and pepper. Mix
well. Store in an airtight container and refrigerate for at least 8
hours. Remove from the refrigerator and spoon onto a large
platter. Garnish with green onion and Parmesan cheese and serve.
CANDY CANE JELLO
SHOTS
~Shared by Marilyn
M., Canton, OH
Red Layer:
2 packages (3 oz. each) cherry jello
1 1/3 cups boiling water
2/3 cup Hot Damn liquor
Mix 2 packages cherry flavored jello with 1 1/3 cups boiling water.
Stir jello until dissolved. Allow to cool and stir in 2/3 cup liquor.
White Layer:
1 can sweetened condensed milk
1 cup boiling water, divided
2 packages Knox gelatin
1/2 cup cold water
3/4 cup Peppermint Schnapps
Mix 1 can sweetened condensed milk with 1/2 cup boiling water. In a
small bowl sprinkle 2 packages Knox gelatin over 1/2 cup cold water.
Let stand a few minutes; add remaining 1/2 cup boiling water to
dissolve gelatin. Add gelatin mixture to milk mixture and stir to
combine. Cool to room temperature; add 3/4 cup peppermint schnapps and
stir to combine.
Layering the Jello Shot: Rotate a white layer and then a red
layer making sure to refrigerate each layer until set. Garnish each
shot with whip cream, crushed candy canes, and red sprinkles. Yield -
Number of Servings: 32 shots
FESTIVE POTLUCK PIE
~Shared by Treva, NC
Want to be the "top tomato" at your holiday potluck? Then whip up this
easy, cheesy Festive Potluck Pie that's packed with secret red and
green ingredients sure to make you a hero.
Cooking Time:35 min
1 rolled refrigerated pie crust
1 (8-ounce) package cream cheese, softened
1/2 cup ricotta cheese
2 eggs
1/4 grated Parmesan cheese
1/3 cup sliced sundried tomatoes
1 tablespoon store-bought pesto
1/4 cup sliced almonds
1.Preheat oven to 350 degrees F. Unroll pie crust and place in a 9-inch
pie plate; flute edges.
2.In a large bowl, combine cream cheese and ricotta cheese; blend well
with an electric mixer on high speed. Add eggs, one at a time, and beat
well with the electric mixer after each addition. Stir in Parmesan
cheese, sundried tomatoes, and pesto; pour into crust. Sprinkle with
sliced almonds.
3.Bake 35 to 40 minutes or until a knife inserted in center comes out
clean. Allow to cool to room temperature and serve.
Serves: 10
BLUE RIBBON BANANA
NUT CAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
12 tbsp. butter, softened
3/4 c. granulated sugar
3/4 c. brown sugar
2 eggs, separated
1 tsp. soda
1/3 c. buttermilk
2 c. plain flour
1/2 tsp. allspice
1/2 tsp. instant coffee
4 bananas, mashed
1 tsp. vanilla
1 c. toasted pecans, chopped (toast 10 min. at 350 degrees)
Cream butter and sugars. Beat in egg yolks; blend thoroughly. Stir soda
in buttermilk. Sift together flour, allspice, and coffee powder. Add to
creamed mixture, alternately with buttermilk beginning and ending with
flour. Beat egg whites until stiff but not dry. Fold a third at a time
into batter. Add bananas, vanilla, and pecans. Mix well. Pour into two
8 inch pans. Bake at 350 degrees for 30-35 minutes.
CHOCOLATE FUDGE NUT
OATMEAL COOKIES
~Shared by Jean,
Syracuse, NY
No baking required for these fudgy oatmeal cookies!
INGREDIENTS:
2 cups granulated sugar
1/2 cup evaporated milk
2 tablespoons cocoa
4 ounces butter
1 teaspoon vanilla extract
1/2 cup chopped pecans
2 1/2 cups quick-cooking oats
PREPARATION:
Combine sugar, milk, cocoa, and butter in a medium saucepan. Bring to a
boil over medium heat, stirring constantly; boil for 1 minute. Remove
from heat; stir in vanilla and chopped nuts. Add oatmeal and stir to
blend thoroughly.
CHICKEN AND DUMPLINGS
~Shared by Johnny,
LA
3 or 4 chicken breasts
32 oz Chicken Broth (feel free to use water with bouillon cubes added)
1 can cream of chicken soup
1-10 count can Pillsbury layers biscuits
salt and pepper to taste
flour
Cook chicken breasts in approx. 4 c. of water until fork tender, about
45 minutes. Place broth in medium to large sized pot. Stir cream of
chicken soup into gently boiling broth. Add salt and pepper to taste.
Pull biscuits apart into three layers. Dip each layer into flour and
then tear each layer into three pieces and drop into gently boiling
broth mixture. Do not stir biscuits a lot, or they will cook up, only
gently push dumplings down into broth as they float to the top. Cook
about ten minutes after last dumplings are added. Add shredded chicken
and turn on low until ready to serve. added, Tear up chicken, add to
broth mixture. Turn to low until ready to serve.
SANTA'S HATS CHEX MIX
~Shared by Marilyn
M., Canton, OH
I just saw these for the first time a few days ago... They're just the
cutest thing ever.
What a cute gift to give in a jar!
SANTA HATS:
SANTA HATS:
Bugles (you need however many bugles as you want Santa Hats)
Red Chocolate Melting Chips (Hobby Lobby is where I got mine)
Mini Marshmallows
White Sprinkles (I used White Non-Pareils)
Melt your red chocolate melting chips in a double boiler or in a
microwave on 30 second intervals until melted. Dip your bugles into
melted chocolate until coasted and lay on wax paper.
Once all your bugles are coated and cooled its time to start adding the
"White" to the hat. Dip the pointed end into the melted red chocolate
and push a mini marshmallow onto the tip. Let dry a few seconds. Dip
wide round end of bugle into red chocolate and then into your white
sprinkles. Let each each cool on the wax paper. All Done :)
Now mix all your chex mix ingredients together and your done!
CHEX MIX (really anything you want but I used):
Chocolate Cheerios
Christmas M&Ms
Rice Chex and Corn Chex
Mint and Semi-Sweet Chocolate Chips
EXTRA Mini Peanut Butter Cups
Source: http://bigbearswife.blogspot.com/2010/12/santa-chex-mix.html
BLACK AND WHITE
TOFFEE BARS
~Shared by Treva, NC
A copycat inspired by Starbucks' toffee bars.
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
1/2 cup (1 stick) butter, softened (or use 1/4 cup butter and 1/4 cup
vegetable shortening)
1 teaspoon vanilla extract
1 large egg
1cup (6-ounce package) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup (6-ounce package) White chocolate chips
1/2 cup chopped toffee candy such as Almond Rocca
PREHEAT oven to 375° F. Grease 9-inch-square baking pan. COMBINE flour,
baking soda and salt in small bowl. Beat sugar, butter and vanilla
extract in large mixer bowl until creamy. Beat in egg; gradually beat
in flour mixture. Stir in morsels and chopped toffee. Spread into
prepared baking pan. BAKE for 20 to 23 minutes. Remove pan to wire
rack. Cool completely in pan on wire rack; refrigerate for 5 to 10
minutes or until chocolate is set. Cut into bars.
ASIAN CHICKEN SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted
Prepare the dressing 30 minutes ahead of time by combining the brown
sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad
dressing carafe.
To prepare the Chinese rice noodles, heat a skillet with a few
tablespoons of oil and break off a little bit of the noodles and add
them to the skillet and fry them. They will puff up in the skillet, so
only add a few at a time. As they begin to puff up, remove and drain
them on paper towels. Be sure to cook long enough as the under cooked
noodles will be like eating needles. Once cooked, add them to the salad
mixture.
In a large bowl combine the iceberg lettuce, cooked and shredded
chicken, green onions and toasted sesame seeds. Let chill about 10
minutes, and just before serving add the cooked rice noodles. Serve in
salad bowls and offer the dressing in a pourable container so your
family can add as much dressing as they want. You can also pour the
dressing over the top of the salad, toss, and serve immediately.
PORK TENDERLOIN
~Shared by Jean,
Syracuse, NY
2 1/2 lb. pork tenderloin
1/2 cup soy sauce
1/2 cup bourbon
Marinate overnight. Turn occasionally. Bake at 325 degrees for 1 hour,
basting occasionally. Serve with Mustard Sauce.
MUSTARD SAUCE
1/3 cup sour cream
1/3 cup. mayonnaise
1 tbs. dry mustard
4 finely chopped green onions
1 1/2 tsp. vinegar
Salt to taste
Mix and set aside.
DOUBLE CHOCOLATE
BREAD PUDDING
~Shared by Johnny,
LA
Servings: Serves 10 to 12
For the bread pudding:
2 tablespoons unsalted butter, at room temperature
1 pound brioche bread, crust removed and sliced into 1-inch cubes
6 large eggs
1/2 cup Dutch-processed cocoa powder
12 ounces bittersweet chocolate (preferably 66%-72% cacao), finely
chopped
5 1/2 cups whole milk
2 1/2 cups heavy cream
1 3/4 cups sugar
1/4 tablespoon salt
1/4 teaspoon vanilla extract
For the caramel sauce:
1 1/2 cups sugar
1/4 cup heavy cream
2 tablespoons unsalted butter, at room temperature
1/4 cup bourbon
1/4 teaspoon salt
Instructions:
Pudding:
Heat the oven to 325 degrees F. Grease a 13x9-inch baking dish with the
softened butter and set aside. Place the bread cubes on a rimmed baking
sheet and toast in the oven until golden-brown, 12 to 15 minutes,
rotating midway through. Set aside to cool. Place the bread in the
prepared baking dish and set aside. Whisk the eggs in a medium bowl and
set aside. Sift the cocoa into a medium bowl and set aside.
Place the chocolate in a large bowl. Bring the milk, cream, sugar, and
salt to a boil in a large pot, stirring occasionally to dissolve the
sugar. Turn off the heat, stir in the vanilla, and the pour the hot
mixture over the chopped chocolate. Cover the bowl with plastic wrap,
set aside for 5 minutes, and then whisk until smooth. Whisk ½ cup of
the chocolate mixture into the cocoa, stirring until smooth. Whisk in
another ½ cup of the chocolate mixture and then whisk in the eggs.
Transfer to the large bowl of remaining chocolate mixture and whisk
until they are completely incorporated.
Pour all but 1 cup of the chocolate mixture over the bread cubes in the
baking dish and set aside so the bread can soak up the liquid. Press
down on the bread with a wooden spoon every 15 minutes for 1 hour,
adding the rest of the chocolate mixture after about 30 minutes, or
when the bread has soaked up enough so the last cup of liquid will fit.
Heat the oven to 350 degrees F. Cover the bread pudding with aluminum
foil and use a paring knife to make 4 small slits in the foil to allow
steam to escape. Set the baking dish in a large roasting pan and place
in the oven. Pour enough hot water in the roasting pan so the water
reaches 1 inch up the side of the baking dish (if you don’t have a
roasting pan large enough to fit the baking dish, set the dish onto a
rimmed baking sheet and slide it in the oven, adding enough water to
the baking sheet so it cushions the baking dish but doesn’t spill
over). Bake for 45 minutes, and then remove the foil and bake until the
pudding begins to puff slightly and the center bounces back to light
pressure, about another 25 to 35 minutes. Cool for 30 minutes.
Sauce:
While the bread pudding cools, make the caramel. Place the sugar in a
2-quart saucepan and add ¼ cup of water. Cover (or if you can’t find a
lid, top the saucepan with a heatproof bowl, making sure the bottom of
the bowl doesn’t touch the sugar) and cook over medium heat, swirling
the mixture every 1 to 2 minutes, until the sugar is liquefied, about 6
minutes. Continue to cook until the sugar is a medium-amber color,
another 4 to 6 minutes. Turn off the heat and add the cream (it will
vigorously bubble up at first), whisking the mixture until smooth, then
add the softened butter, bourbon, and salt. Set aside and serve with
the still-warm bread pudding.
Source: Dam Good Sweet by David Guas & Raquel Pelzel
GROUND BEEF ROLL
WITH STUFFING
~Shared by Linda
H., Rosharon, TX
Servings: 6
This is fun to make, and you can use various other fillings such as
sauteed mushrooms or even a row of boiled eggs.
2 lb ground beef
1 small onions, finely chopped
3 garlic cloves, finely chopped
1 Tbsp Worcestershire sauce
1/3 tsp ground cloves
1/3 c. dried breadcrumbs
1 large egg
2 teaspoons salt (or to taste)
1 tablespoon dried thyme (or more if fresh)
extra seasoning, dried (to your taste, such as garlic-and-herb)
¼ - 1/3 C milk
½ lb bacon, streaky
6 - 8 leaves swiss chard (the large green chard leaves) or spinach
1 1/2 cups cheddar cheese, grated (or swiss or mozzarella or other
cheese)
Heat oven to 325 - 350 deg F. In a large pot boil water. Blanche
the chard leaves and lay on kitchen paper to dry.
Put the ground beef in a bowl, and add all the ingredients, mixing in
well with a fork, EXCEPT the milk, bacon, chard leaves and cheese.
When well mixed, add a little milk to obtain a soft but firm texture,
firm enough to mold by hand.
On a square of parchment pat out the meat mixture to form a
rectangle, slightly less than 1/2 inch thick.
Cut out the ribs of the chard leaves, and lay the leaves across the
meat, folding them if necessary. You will have at least two layers. You
can use more leaves if you like, so the green shows up more clearly
when sliced.
Season very lightly with a seasoning salt, and then strew over the
grated cheese. Add whole or slice hard-boiled eggs if desired.
Using the paper, roll up the meat carefully from the short end. It
should be a neat, firm roll. Cover the roll with the strips of bacon
(it does not go underneath). As you work, cover the open "seam" at the
side by pressing the bacon strips over it, and tucking them in slightly.
With your hands, carefully remove the roll to a suitable oven dish --
with sides, because fat will run out which you could drain off when the
roll is done.
Oven temperature depends on your oven: Bake for about 1 - 1 1/4
hours, until the bacon is golden brown.
Drain off fat. The roll should rest a little while before you slice it,
but keep warm.
Source: Adapted from a recipe at http://www.justapinch.com
BEST-EVER HOT COCOA
MIX
~Shared by Marilyn
M., Canton, OH
3 cups nonfat dry milk
2 cups confectioners' sugar
1 1/2 cups Dutch-processes cocoa powder
1 1/2 cups white chocolate chips
1/4 teaspoon salt
Combine ingredients in large bowl. Working in two batches, pulse
ingredients in food processor until chocolate is finely ground.
Store in airtight container for up to 3 months. To make hot cocoa, stir
1/3 cup of this mix into 1 cup of hot milk.
Top with whipped cream or mini marshmallows. Makes about 20 servings.
Note: Non-fat dry milk adds a sweet dairy flavor to the cocoa,
especially if you reconstitute the mix with hot milk instead of hot
water.
Confectioners’ sugar works best. It dissolves quickly and the
cornstarch (an ingredient manufacturers add to the sugar to prevent
clumping) helps thicken the cocoa.
White chocolate provides cocoa with a soft, creamy texture and pushes
the chocolate flavor to new heights.
AFTER-THANKSGIVING
PIZZA
~Shared by Treva, NC
We used leftovers and extra ingredients from Thanksgiving recipes for
these pizzas.
YIELD: Makes 6 servings
HANDS-ON: 20 Minutes
TOTAL: 40 Minutes
1 (11-oz.) can refrigerated thin pizza crust dough
Desired toppings
Preheat oven to 450°. Unroll dough; pat to an even thickness on a
lightly greased baking sheet. Bake 10 to 12 minutes or until lightly
browned. Top and bake as directed in recipes below.
Turkey Club Pizza:
Stir together 1/4 cup mayonnaise and 3 Tbsp. refrigerated reduced-fat
pesto sauce; spread over crust. Top with 2 cups cubed cooked turkey, 2
thinly sliced plum tomatoes, and 1/4 cup thinly sliced red onion. Bake
at 450° for 6 to 8 minutes. Sprinkle with 1 1/2 cups (6 oz.) shredded
Colby Jack cheese and 4 cooked and crumbled bacon slices. Bake until
cheese melts. Top with chopped fresh avocado.
Mexican Pizza:
Sauté 1/2 lb. sliced smoked chorizo sausage and 1/2 cup thinly sliced
sweet onion in 2 tsp. hot olive oil until onion is tender; drain.
Combine 4 oz. softened cream cheese, 1 cup (4 oz.) shredded Monterey
Jack cheese, 1/4 cup chopped fresh cilantro, 1/2 tsp. lime zest, and 1
Tbsp. lime juice; spread over crust. Top with sausage mixture and 1 1/2
cups fresh corn kernels. Bake at 450° for 8 to 10 minutes. Sprinkle
with fresh cilantro leaves.
Apple-Goat Cheese Pizza:
Sauté 1 thinly sliced Granny Smith apple and 1/2 cup thinly sliced red
onion in 2 tsp. hot olive oil in a nonstick skillet until tender.
Spread 1/3 cup fig preserves over crust. Top with apple mixture and 4
oz. crumbled goat cheese. Bake at 450° for 8 to 10 minutes or until
cheese is slightly melted. Top with 1 cup arugula and 1/2 cup chopped
toasted pecans.
Shrimp-Pesto Pizza:
Spread 3 Tbsp. refrigerated pesto sauce over crust. Top crust with 1/2
lb. peeled and cooked, medium-size shrimp (4 1/50 count) and 1 cup
halved grape tomatoes. Bake pizza at 450° for 8 to 10 minutes. Sprinkle
pizza with 1/3 cup freshly grated Parmesan cheese and 1/4 cup chopped
fresh basil.
Source: Southern Living NOVEMBER 2011
APPETIZER MEATBALLS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 cups ketchup
1/2 cup water
1/2 cup white vinegar
1/2 cup honey
2 tablespoons Worcestershire sauce
1 tablespoon dried minced onion
1/4 teaspoon pepper
1 dash garlic powder
dash cayenne pepper
2 1/2 pounds frozen fully cooked meatballs
In a Dutch oven, combine the first nine ingredients Bring to a boil.
Reduce heat; simmer, uncovered for 15 minutes. Meanwhile, thaw
meatballs in microwave according to package directions. Stir into
sauce; heat through.
ORANGE NUT BREAD
~Shared by Jean,
Syracuse, NY
2 cup all purpose flour
1 tsp. baking powder
2 tbs. grated orange rind (rind of 1 orange)
2 tbs. butter or margarine
2 tsp. vanilla
1/2 cup coarsely chopped walnuts
1 tsp. baking soda
1/2 tsp. salt
1/3 cup orange juice (about 1 orange)
1/2 cup boiling water
1 cup sugar
1 egg, slightly beaten
6 walnut halves
Grease loaf pan 8 1/2 x 4 1/2 x 2 1/2 inches). Measure flour, baking
soda, baking powder and salt into sifter. Melt butter or margarine in
boiling water in medium size bowl. Blend in orange rind and juice,
sugar, vanilla and slightly beaten egg. Sift dry ingredients over
orange mixture, add nuts, stir just until all flour is dampened. Batter
will be lumpy. Pour batter into greased pan, place walnut halves on
top. Bake in moderate oven 350 degrees for 1 hour or until wooden pick
inserted in center comes out clean. Remove loaf from pan. Cool on wire
rack. Wrap in waxed paper, store in breadbox. Bread keeps well and it
slices better the day after baking.
ACADIAN CRAWDAD CAKES
~Shared by Johnny,
LA
These Tabasco-driven Crawdad Cakes are straight from the bayou! Make
this recipe in less than one hour.
Preparation Time: 5 min
Cooking Time: 45 min
Ingredients
1/4 cup butter
2 cups crawfish tails, ground
2 cups cooked long-grain rice
1/2 cup bell pepper, chopped
2 slices bacon, crisp, crumble
1 tablespoon parsley, chop fine
1/2 cup shallots, chop fine
1/4 teaspoon basil
thyme, to taste
1 tablespoon salt
Tabasco, to taste
3 eggs, well beaten
Instructions
1) Mix crawfish tails, rice, bell pepper, bacon, parsley, shallots,
basil, thyme, salt and Tabasco together well.
2) Pour the eggs over the mixture and blend them into the rice mixture.
Let mixture "set" in the refrigerator for about 30 minutes, covered.
3) Melt butter in skillet or griddle. Then, keeping your hands moist
with a few drops of water shape the mixture into small squares, about
3x3x1/2" and plop them on the griddle. They will sizzle nicely and turn
light brown in a few minutes. Flip over and fry until brown.
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TURKEY TAMALE POTPIE
~Shared by Treva, NC
Capture the flavors of your favorite tamale recipe in a casserole. This
hearty turkey tamale potpie takes under 40 minutes to prepare from
start to finish.
YIELD: 6 servings (serving size: 1 & 3/4 cups)
Filling:
Cooking spray
1 cup chopped onion
3/4 cup chopped red bell pepper
4 garlic cloves, minced
1 pound ground turkey breast
1 tablespoon chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (15-ounce) can kidney beans, rinsed and drained
Topping:
1 cup all-purpose flour (about 4 1/2 ounces)
3/4 cup yellow cornmeal
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup low-fat buttermilk
1 large egg, lightly beaten
Preparation
Preheat oven to 425°.
To prepare filling, heat a large nonstick skillet over medium-high
heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and
turkey; cook 5 minutes or until turkey loses its pink color. Add chili
powder, oregano, 1/2 teaspoon salt, tomatoes, and beans; cook 3
minutes. Spoon turkey mixture into an 11 x 7-inch baking dish coated
with cooking spray.
To prepare topping, lightly spoon flour into a dry measuring cup; level
with a knife. Combine flour, cornmeal, sugar, baking powder, 1/2
teaspoon salt, and baking soda in a bowl. Combine buttermilk and egg;
add to dry ingredients, stirring just until moist. Spread cornmeal
mixture evenly over turkey mixture. Bake at 425° for 18 minutes or
until topping is golden.
Nutritional Information per serving: Calories: 329; Calories from fat:
8%;Fat: 3g;Saturated fat: 0.9g;Monounsaturated fat:
0.5g;Polyunsaturated fat: 0.4g;Protein: 27.6g Carbohydrate:
47.6g;Fiber: 6.8gCholesterol: 67mg;Iron: 2.4mg;Sodium: 705mg;Calcium:
120mg
Source: Cooking Light OCTOBER 2006
LIGHTER CHICKEN
ENCHILADAS
~Shared by Maggie,
TX
Prep: 20 minutes
Total: 45 minutes
Pan-steaming is a smart way to cook boneless, skinless chicken breasts.
Gentle heat and moisture keep the meat juicy and tender without any
added fat.
Ingredients
Serves 4.
Coarse salt and ground pepper
3 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons vegetable oil, such as safflower
2 garlic cloves, minced
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 to 2 tablespoons minced canned chipotles in adobo
1 can (14 1/2 ounces) reduced-sodium chicken broth
8 corn tortillas (6-inch)
1/2 cup grated Monterey Jack cheese (2 ounces)
Directions
1. In a large skillet with a tight-fitting lid, bring 1 inch salted
water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer
5 minutes; remove skillet from heat. Let chicken steam, covered, until
opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl;
shred with two forks. Set aside.
2. While chicken is cooking, make sauce: In a medium saucepan, heat oil
over medium. Add garlic; cook until fragrant, 1 minute. Add flour,
cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth
and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook,
whisking occasionally, until sauce has thickened slightly, 5 to 8
minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with
chicken; toss to combine.
3. Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an
8-inch square baking dish; set aside. Stack tortillas, and wrap in a
double layer of damp paper towels; microwave until hot, about 1 minute.
Fill each tortilla with chicken mixture; roll up tightly, and arrange,
seam side down, in baking dish. Cover with remaining sauce, and top
with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5
minutes before serving.
Source: Everyday Food, November 2008, featured in Martha Stewart Living
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GRILLED SCALLOP KEBABS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1-1/4 pounds large scallops
- 8 pieces (1-inch each) red or yellow bell pepper
- 8 pieces (1-inch each) green bell pepper
- 8 frozen small whole onions, thawed
- 1 teaspoon fines herbes or Italian seasoning
- 3/4 teaspoon lemon pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
DIRECTIONS
Rinse the scallops and pat dry with paper towels. Place in a
large bowl along with the peppers and onions. Add the fines herbes or
Italian seasoning, lemon pepper, garlic powder, salt, and olive oil and
toss to mix.
Thread a quarter of the scallops and vegetables onto four 14-inch
skewers. (Leave a little space between the ingredients to ensure even
cooking.)
Coat a grill rack with olive oil and grill covered over medium coals
for several minutes on each side, until nicely browned and the shrimp
or scallops are cooked through. Alternatively, cook for several minutes
on each side under a preheated broiler. Serve hot.
Nutritional Information Per Serving (1/4 of recipe): Calories: 182,
Carbohydrate: 7 g, Cholesterol: 47 mg, Fat: 5.7 g, Saturated Fat: 0.7
g, Fiber: 1 g, Protein: 24 g, Sodium: 475 mg
Diabetic Exchanges: 4 Very Lean Meat, 1 Vegetable, 1 Fat
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/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
SPAGHETTI WITH WILD
MUSHROOM SAUCE
~Shared by Mary S.,
Nashville, TN
Yield: 6 to 8 servings.
INGREDIENTS
- 1 box Dreamfields Spaghetti
- 2 tablespoons olive oil
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped red onion
- 1 tablespoon minced garlic
- 1 cup halved red and/or yellow cherry tomatoes
- 3 cups sliced porcini (dry), shiitake (fresh), portabella
(fresh) or white (fresh) mushrooms, in any combination, stems removed
(see note below)
- 1/4 cup fresh lemon juice
- 1/2 cup dry white wine
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 cup shredded Parmesan cheese
DIRECTIONS
Heat oil in large nonstick skillet over medium-high heat until hot. Add
parsley, onion and garlic; cook 1 to 2 minutes or until sizzling. Add
tomatoes; cook 2 to 3 minutes until tomatoes start to soften. Stir in
mushrooms; cook until tender, about 5 minutes, stirring often.
Stir in lemon juice and wine. Simmer 5 minutes, stirring frequently.
Add pepper and salt. Remove from heat.
Meanwhile, cook pasta according to package directions. Drain; add to
skillet and toss with tomato mixture and Parmesan cheese.
To hydrate porcini mushrooms, cover mushrooms with hot water. Allow to
stand about 20 minutes to soften; drain. Or use room temperature water
and allow to stand 45 minutes to an hour. Drain; gently rinse under
cold water and pat dry.
Nutrition information (1/6 of recipe):
319 calories; 12 g protein; 12 g digestible carbohydrates*;
8 g total fat; 2 g saturated fat; 5 mg cholesterol;
330 mg sodium; 7 g total dietary fiber.
* Caution: If traditional pasta is used in this recipe there is a total
of 52 g carbohydrate.
Source: Dreamfields Healthy Carb Pasta
http://www.dreamfieldsfoods.com/healthy-pasta-recipes.html
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SUN KISSED CINNAMON COCOA
~Shared by Maggie,
TX
Makes 2 servings.
1/8 tsp cinnamon
1/8 tsp salt
1 tbs cocoa powder
2 packets Sun Crystals
1 tbs semisweet chocolate chips
1 1/2 cups skim milk
Heat milk in microwave mugs until hot, 40 seconds.
Place cocoa, chips, vanilla, salt, Sun Crystals in a blender. Pour hot
milk over ingredients. Cover blender jar.
Blend on high speed, 30 seconds. Pour hot cocoa into mugs and DRINK
while warm.
BACON, LETTUCE &
TOMATO BUCATINI
~Shared by Maggie,
TX
Makes 2 servings.
GARLIC BREAD CRUMBS:
1 clove garlic
1 cup Italian bread cubes
1 tsp olive oil
Salt to taste
PASTA:
2 strips bacon, diced
1 cup each halved grape or cherry tomatoes and spinach leaves
1/2 tsp sugar
1/2 cup each thinly sliced leeks and low sodium chicken broth
1/4 cup dry white wine, optional
1 tsp red wine vinegar
1/4 tsp each red pepper flakes and minced thyme
4 oz dry bucatini or spaghetti
Bring a pot of salted water to a boil. Mince garlic. Add cubed bread
and process until coarse. Heat oil in a skillet. Add crumbs and toast
until golden. Season with salt, set aside. Cook bacon in a skillet
until crisp. Remove to a paper towel lined plate. Pour off all but 1
tbs drippings.
Caramelize tomatoes and sugar in drippings. Cook until tomatoes begin
to brown. Add leeks saute until wilted. Deglaze skillet with wine,
simmer until liquid is nearly evaporated. Add broth, vinegar and pepper
flakes. Simmer until liquid is reduced by a third.
Cook bucatini in boiling water according to package directions. Add
spinach, thyme and bacon to tomato mixture. Transfer pasta from cooking
water to skillet. Toss to coat, season with salt. Divide pasta among
plates and sprinkle with bread crumbs, then serve.
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WHITE CHRISTMAS FUDGE
Ingredients
3 c. Sugar
1 c. Corn syrup
1 1/2 c. Light cream
1 1/2 Tsp. Vanilla
3/4 c. Pecan halves
3/4 c. Walnuts; chopped
1 c. Red and green candied cherries, diced
1 c. Candied pineapple, diced
Directions
Grease a 8 x 8 pan with butter for the finished fudge. Lightly oil a
large heavy-bottomed saucepan. In it combine the sugar corn syrup and
cream. Cook over low heat stirring until the sugar is dissolved.
Increase the heat to moderate and heat to boiling stirring
occasionally. Cook without stirring until the mixture reaches the soft
ball stage 240F. Remove from the heat. Beat immediately until it begins
to lose its gloss and starts to get stiff. Add the vanilla. Slowly stir
in the nuts and fruit. Pack into the prepared pan and chill. Cut into
small squares when cool. This delicious fudge will keep soft for weeks
if stored in an air-tight container in a cool place.
Source: http://fastrecipes.com
SLICED STEAKS WITH
MUSHROOM SAUCE
& CHEESE CREAMED SPINACH
Makes 4 servings.
A few grates nutmeg
A few tbs grated onion
A few sprigs thyme, leaves chopped
3 tbs dried porcini mushrooms
2 tbs balsamic vinegar
1/2 cup beef stock
2 cloves garlic, finely chopped
1/4 cup oil
4 steaks, room temp
5.4 oz pkg Boursin cheese
1 cup heavy cream
8 tomatoes
2 tbs brown sugar
1/4 cup Worcestershire sauce
1 cup ketchup
1 shallot, finely chopped
Salt and Pepper
2 boxes 10 oz each chopped frozen spinach
Thaw spinach in a microwave, then wring dry in a towel. Heat a cast
iron skillet or griddle. Season steaks with salt and pepper and coat
with some oil. Cook 10 min. or until desired doneness. Transfer to a
cutting board and let rest 10 min. thinly slice. In a saucepan, heat 2
tbs oil. Stir in shallot and garlic 2 min. season with salt and pepper.
Add ketchup, stock, Worcestershire, vinegar, brown sugar and porcinis.
Bring to a boil, then lower heat and simmer 20 min. Puree mixture in a
blender. Heat oven to 500°. Halve tomatoes and toss with remaining oil
and thyme. Place tomatoes cut side down on a baking sheet and roast
until skins are charred, 25 min. Add cream to a saucepan. Add onion and
bring to a low bubble. Stir in cheese to melt. Add spinach, season with
nutmeg, salt and pepper. Lower heat until ready to serve. Top steaks
with sauce and SERVE with tomatoes and spinach.
SOUTHWESTERN CHICKEN
Ingredients
1 (15.25 oz.) can of Whole Kernel Sweet Corn, drained
6 boneless chicken breast halves
Salt and pepper to taste
3/4 cup salsa or picante sauce
1/4 cup chopped pitted ripe olives
Cook chicken in butter in large skillet 5 to 6 minutes on each side or
until no longer pink. Remove from skillet; season with salt and pepper.
Add corn, salsa, and olives; heat until hot. Spoon over chicken before
serving.
Makes 6 servings
CREAMY BACON NOODLES
Ingredients:
10 to 12 bacon strips, chopped
2 cups fresh mushrooms, sliced
6 green onion tops, chopped
1/2 cup half and half
1 (8-ounces) package cream cheese, cubed
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
Salt and Pepper to taste
16 ounces Medium Egg Noodles
Directions:
Cook medium egg noodles until “al dente” about 6-8 minutes; drain. In a
large skillet, cook bacon until almost crisp. Add mushrooms, green
onions and garlic and sauté until tender; drain excess fat. Add half
and half, cream cheese, basil and thyme leaves, salt and pepper; cook
until cream cheese melts and sauce is smooth. Combine sauce with egg
noodles; toss gently to coat. Serve immediately.
Servings 6.
HAMBURGER STROGANOFF
CASSEROLE
1-1/2 lbs. ground beef
1 onion, diced
4 oz. can mushroom stems and pieces, drained
1 can cream of mushroom soup
1 cup sour cream
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
8 oz. pkg. pasta, macaroni, or noodles
Cook ground beef and onions in skillet until done. Drain. In large
saucepan, cook pasta according to package directions. Drain. Return to
saucepan. Stir meat, mushrooms, soup, and spices into the pasta
mixture. Heat through. Fold in sour cream. Blend well. Heat for just a
couple of minutes (do not boil sour cream). Serve with salad and garlic
bread.
Source: Taste of Home
EGYPTIAN CAKE
Ingredients:
3 eggs
10 Tbspns melted butter
8 oz soft cream cheese
chocolate cake mix
1 pound powdered sugar (3-3/4 cups)
3/4 cup chocolate chips
Cooking Instructions:
Mix cake, butter and one lightly beaten egg. Pat evenly in greased 9 x
13 pan. Cream cheese and sugar together and add two beaten eggs. Mix
well, add chocolate chips and pour over cake. Bake at 350 degrees for
30-40 minutes.
TERIYAKI POTATOES
Ingredients
1 1/2 lb. Tiny new potatoes (about 10) or medium red potatoes
1 Tbs. Margarine or butter, cut Into pieces
1 Tbs. Teriyaki sauce
1/4 Tsp. Garlic salt
1/4 Tsp. Italian seasoning, crushed
Dash ground black pepper
Dash red pepper
Fresh snipped rosemary (optional)
Directions
Wash potatoes; scrub thoroughly with a vegetable brush. Cut tiny new
potatoes into quarters or the medium potatoes into 1-inch pieces. Place
potatoes into 1-1/2 quart microwave-safe casserole. Add margarine or
butter, teriyaki sauce, garlic salt, Italian seasoning, black pepper,
and red pepper. Toss to combine. Cover; micro-cook on 100 power (high)
for 12 to 15 minutes (14 to 16 minutes for low-wattage ovens) or till
potatoes are tender, stirring twice during cooking. Stir before
serving. Garnish with snipped rosemary and serve with sour cream, if
desired. Makes 5 side-dish servings.
CREAMED EGGS ON TOAST
Ingredients
12 hard-cooked eggs, peeled
1/4 cup butter
1/2 cup all-purpose flour
3 cups milk
1 tablespoon chicken bouillon granules
6 slices white bread, lightly toasted
salt and white pepper to taste
Directions
1. Separate the egg whites from the egg yolks. Place the egg yolks into
a bowl and mash with a fork. Chop the egg whites into small pieces and
set aside.
2. Melt the butter in a saucepan set over medium heat. Stir in flour
until smooth. Gradually mix in the milk and chicken bouillon so that no
lumps form and stir constantly until the mixture comes to a boil. Add
the egg yolks and mix until dissolved. Stir in egg whites. Serve over
toast and season with salt and white pepper.
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A
to Z Readers' Family-Owned
Business Guide |
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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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