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A
to Z
Recipes
January 29,
2012
Always
something to make you think,
laugh and cook.
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Good evening and welcome to your Sunday edition of A to Z Recipes Newsletter. I've
collected so many recipes from our sweet pal, Treva in North
Carolina. I'd like to offer you a real treat today. All of the
recipes shared here are from her. I know you will find many to copy and
save. My thanks to Treva for
her many years of participation in this publication.
The current Monthly Theme
topic is The
Other White Meat and it ends this Tuesday, January 31st.
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.
We'll see you here again on Wednesday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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"One
of the penalties of not participating in politics is that you will
be governed by your inferiors."
~ Plato
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Attitude of Gratitude
If you have food in the refrigerator, clothes on your back, a roof
overhead and a place to sleep... you are richer than 75% of this world.
If you have money in the bank, in your wallet, and spare change in a
dish someplace... you are among the top 8% of the worlds wealthy.
If you woke up this morning with good health you are more fortunate
than the million who will not survive this week.
If you have never experienced the danger of battle unfolding all around
you, the loneliness of imprisonment, the agony of torture, or the pangs
of starvation... you are ahead of 500 million people in the world.
If you can attend a church meeting without fear of persecution,
harassment, arrest, torture, or death... you are more blessed than
three billion people in the world.
If your parents are still alive and still married...you are very rare,
even in the United States.
If you can read this message, you are more blessed than over two
billion people in the world that cannot read at all.
~Author Unknown
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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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Food Network Magazine asked top chefs
across the country for their best advice.
http://www.foodnetwork.com
1. Remember, y'all, it’s all about the prep. Take away the stress by
doing the prep the night or day before. You'll look like a star.
Paula Deen
Paula’s Best Dishes
2. The smaller the item, the higher the baking temperature. For
example, I bake mini chocolate chip-toffee cookies at 500 degrees F for
only 4 minutes. Perfect end result.
Jim Lahey
Co. and Sullivan Street Bakery, New York City
3. Store spices in a cool, dark place, not above your stove. Humidity,
light and heat will cause herbs and spices to lose their flavor.
Rick Tramonto
Tramonto's Steak & Seafood, Osteria di Tramonto and RT Lounge,
Wheeling, IL
4. Use a coarse Microplane to shave vegetables into salads or
vinaigrettes. You can create an orange-fennel dressing by adding grated
fennel and orange zest to a simple vinaigrette.
Paul Kahan
Avec, Big Star, Blackbird and The Publican, Chicago
5. Always make stock in a large quantity and freeze it in plastic bags.
That way, when you want to make a nice soup or boil veggies, you can
simply pull the bag out of the freezer.
Charlie Trotter
Charlie Trotter's, Chicago
6. If you're cooking for someone important — whether it's your boss or
a date — never try a new recipe and a new ingredient at the same time.
Marcus Samuelsson
Red Rooster, New York City
Cook Pasta Less in Water Then Finish in Sauce
7. Cook pasta 1 minute less than the package instructions and cook it
the rest of the way in the pan with sauce.
Mario Batali
Iron Chef America
Sherry Sauce on Fried Egg Adds Flavorful Spark
8. After making eggs sunny-side up, deglaze the pan with sherry
vinegar, then drizzle the sauce on the eggs to add another dimension to
the dish.
Didier Elena
Adour, New York City
9. After working with garlic, rub your hands vigorously on your
stainless steel sink for 30 seconds before washing them. It will remove
the odor.
Gerard Craft
Niche and Taste, St. Louis
Brine Poultry Before Preparing
10. Brine, baby, brine! Ya gotta brine that poultry to really give it
the super flavor.
Guy Fieri
Diners, Drive-ins and Dives
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: The Other White
Meat
Surely everyone recalls the
commercials from the National Pork Board for almost 25 years. "The
other white meat" lovingly referred to pork. We love pork at my house
and use it often. I have oodles of recipes to share. I hope you do, too
because that's what we're doing as this month's Monthly Theme topic.
Please share your recipes using pork. We will
collect them through this month and publish them on the first Sunday of
the following month. 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
"The Other White Meat". 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: The
Other White Meat.
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 "The Other White
Meat" has a deadline of January 31,
2012,
and will be posted on February 5, 2012.
Please
use this email
link to submit a recipe for theme
recipes: The
Other White Meat. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Hunter and Pygmy
~Shared by Mary H.,
Montreal, Canada
A hunter walking through the jungle, found a huge, dead dinosaur, with
a pigmy standing beside it. Amazed, he asked, "Did you kill that?"
The pigmy said, "Yes."
The hunter asked, "How could a little bloke like you kill a huge beast
like that?"
The pigmy said, "I killed it with my club."
The astonished hunter asked, "How big is your club?"
The pigmy replied, "There are about two hundred of us."
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:
PEANUT BUTTER AND
CHOCOLATE DIPPED
PRETZELS
Peanut Butter and Chocolate Dipped Pretzels are a salty, sweet
pick-up dessert that's just as ideal for a snack as it is for a party.
YIELD: Serves 10 (serving size: 3 pretzels)
HANDS-ON:2 5 Minutes
TOTAL: 45 Minutes
4 ounces semisweet chocolate, chopped
1/4 cup creamy peanut butter
30 braided honey-wheat pretzel twists (such as Snyder's of Hanover)
1. Line a jelly-roll pan with parchment paper.
2. Place chocolate in a small microwave-safe bowl. Microwave at HIGH 1
minute or until chocolate melts, stirring every 15 seconds. Stir in
peanut butter until smooth. Working with 1 pretzel at a time, dip and
roll 1 end of pretzel in chocolate mixture to coat. Place pretzel on
prepared pan. Repeat procedure with remaining pretzels and chocolate
mixture. Place in freezer for 30 minutes or until set.
Nutritional Information per serving: Calories 135; Fat: 6.8g; Saturated
fat: 2.7g; Monounsaturated fat: 2.2g; Polyunsaturated fat: 1g; Protein:
3.2g; Carbohydrate: 16.7g; Fiber: 1.4g; Cholesterol: 0.0mg; Iron:
0.5mg; Sodium: 183mg; Calcium: 3mg
Source: Cooking Light DECEMBER 2011
LAZY STUFFED CABBAGE
CASSEROLE
2 lbs. ground beef
1 c. Minute Rice (uncooked)
1 pkg. onion soup mix
3 (8 oz.) cans tomato sauce
2 lbs. coarsely chopped cabbage
Brown beef and drain fat. Mix in rice and soup mix. Lay over cabbage in
a 9 x 13 pan. Add 1 can of water to sauce and pour over cabbage and
meat mixture. Cover with foil and bake 1 & 1/2 hours at 350
degrees.
Note: I mixed the cabbage, meat and sauce together, then put in the
pan. The sauce gets mixed in better.
NACHO TURKEY
CASSEROLE
Makes: 8 servings
Prep: 15 mins
Bake: 350°F 30 mins to 35 mins
5 cups slightly crushed tortilla chips
4 cups cubed cooked turkey or chicken
2 (16 ounce) jar salsa
1 (10 oz) package frozen whole kernel corn
1/2 cup dairy sour cream
2 tablespoons all-purpose flour
1 cup (4 oz.) shredded Monterey Jack cheese with jalapeno peppers or
mozzarella cheese
1. Lightly grease a 13x9x2-inch baking dish or 3-quart rectangular
casserole. Place 3 cups of the tortilla chips in bottom of dish. In a
large bowl combine turkey, salsa, corn, sour cream, and flour; spoon
over tortilla chips.
2. Bake, uncovered, in a 350 degree F oven for 25 minutes. Sprinkle
with the remaining 2 cups tortilla chips and the cheese. Bake,
uncovered, for 5 to 10 minutes more or until heated through.
Tip To Tote: Cover tightly. Transport in an insulated carrier.
Variation For 4 Servings: Prepare using method above, except assemble
in a 2-quart square baking dish.
Nutrition facts:
Servings Per Recipe 8, Calories 444, Protein (gm) 29, Carbohydrate (gm)
46, Fat, total (gm) 17, Cholesterol (mg) 74, Saturated fat (gm) 7,
Monosaturated fat (gm) 5, Polyunsaturated fat (gm) 2, Dietary Fiber,
total (gm) 4, Sugar, total (gm) 5, Vitamin A (IU) 1020, Vitamin C (mg)
19, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 5, Pyridoxine (Vit.
B6) (mg) 0, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 0, Sodium (mg)
1127, Potassium (mg) 352, Calcium (DV %) 202, Iron (DV %) 2
BACHELOR'S STEW
(SLOW COOKER) MAN APPROVED
2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
1/3 cup dried bread crumbs
1 teaspoon salt
1/8 teaspoon ground black pepper
1 yellow onion
3 carrots, cut into thick strips
4 stalks celery, chopped
1 teaspoon dried basil
1/3 cup quick-cooking tapioca
1 (4. 5 ounce) can sliced mushrooms
1 teaspoon soy sauce
2 (10. 75 ounce) cans condensed tomato soup
1 cup beef broth
Combine bread crumbs with salt and pepper and toss with beef. Place
coated beef cubes into a slow cooker and add onion, carrots, celery,
basil, tapioca, mushrooms, soy sauce, tomato soup and broth. Stir well,
cover and cook on low for 10 to 12 hours, or on high for 3 to 5 hours.
UPSIDE-DOWN PEANUT
PARFAITS
YIELD: 4 Servings
1 & 1/2 cups vanilla ice cream
1 small banana
8 crisp chocolate wafer cookies
1 pint chocolate ice cream
1/2 cup creamy peanut butter
Warmed chocolate sauce, optional
Whipped cream, optional
Chopped chocolate-covered peanuts, optional
Line 4 large custard cups or individual ramekins (1- to 1 1/2- cup
capacity) with a double layer of plastic wrap that's large enough to
allow excess to hang over sides. Place cups on a baking sheet in
freezer.
Warm vanilla ice cream in a microwave for 15 to 20 seconds, until just
easy to scoop. Put vanilla ice cream in a food processor with banana
and process until blended. Divide mixture evenly among cups. Place 2
chocolate cookies on top of each portion, breaking them in half to fit,
if necessary; press cookies lightly into ice cream and then freeze for
at least 30 minutes, until firm. Rinse out food processor.
Soften chocolate ice cream in same manner as vanilla ice cream,
transfer to clean food processor with peanut butter and process until
smooth. Spoon on top of cookie layer in each cup, smoothing tops. Cover
with plastic wrap and freeze for at least 2 hours and up to 2 weeks.
When ready to serve, unmold ice cream onto dessert plates, peeling off
plastic wrap. Top with chocolate sauce, whipped cream and peanuts, if
desired.
Nutritional Information per serving: Calories 512; Fat: 31g; Saturated
fat: 9g; Protein: 15g; Carbohydrate: 47g; Fiber: 6g; Cholesterol: 48mg;
Sodium: 147mg
CHEDDAR CHEESE GRITS
Yield: 4 servings
2 & 1/2 cup Water
1 cup Milk or Half-&-Half
2 Tbsp. Butter
1 & 1/4 tsp Salt
3/4 cup Grits
1 cup Cheddar cheese extra-sharp grated
Combine water, milk, 1 tbsp butter & 1 tsp salt. Bring to a boil
over med-high heat. Add grits in a slow stream while you are whisking.
Reduce heat, cover then simmer while stirring often with a wooden spoon
until grits are very thick. Remove pan from heat then stir in Cheddar
cheese. Cover to keep warm. Serve warm.
STEAK TIPS WITH
PEPPERED MUSHROOM GRAVY
Briefly cooking the gravy with thyme sprigs saves the time of stripping
the tiny leaves from the stem, but still gives you the herb's woodsy
flavor in this steak recipe. Serve over pasta.
YIELD: 4 servings (serving size: about 3/4 cup beef mixture and 2/3 cup
noodles)
TOTAL: 20 Minutes
2 cups uncooked egg noodles
Cooking spray
1 pound top sirloin steak, cut into 3/4-inch pieces
1 tablespoon butter
2 tablespoons finely chopped shallots
1 (8-ounce) package presliced baby bella mushrooms
1 teaspoon minced garlic
1 tablespoon lower-sodium soy sauce
3 tablespoons all-purpose flour
1 & 1/2 cups fat-free, lower-sodium beef broth
1/2 teaspoon black pepper
1/4 teaspoon salt
3 fresh thyme sprigs
1 teaspoon fresh thyme leaves (optional)
1. Cook noodles according to package directions, omitting salt and fat;
drain.
2. While noodles cook, heat a large nonstick skillet over medium-high
heat. Coat pan with cooking spray. Add steak; sauté 5 minutes, browning
on all sides. Remove from pan; cover.
3. Melt butter in pan over medium-high heat. Add shallots and
mushrooms; sauté 4 minutes. Add garlic; sauté 30 seconds. Stir in soy
sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring
constantly. Gradually add broth, stirring constantly. Add pepper, salt,
and thyme sprigs. Bring to a boil; cook 2 minutes or until thickened.
Return beef to pan; cook 1 minute or until thoroughly heated. Discard
thyme sprigs. Garnish with thyme leaves, if desired.
Nutritional Information per serving: Calories 344; Fat: 12.5g;
Saturated fat: 5.3g; Monounsaturated fat: 4.2g; Polyunsaturated fat:
1.2g; Protein: 27.3g; Carbohydrate: 28.7g; Fiber: 1.7g; Cholesterol:
95mg; Iron: 4.3mg; Sodium: 538mg; Calcium: 28mg
Source: Cooking Light JANUARY 2010
PIZZA TOPPED STEAK
This meaty, cheesy recipe really packs a punch!
Serves: 2
2 tablespoons olive oil
1 onion, thinly sliced
1 green bell pepper, cut into thin strips
2 boneless beef strip steaks (8 to 10 ounces each), 1 inch thick
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (14.5 ounces) can Italian-style diced tomatoes, undrained
1/2 cup shredded mozzarella cheese
In a large skillet, heat oil over medium-high heat. Add onion and bell
pepper and sauté 5 to 7 minutes, or until tender. Season steaks on both
sides with onion powder, garlic powder, salt, and black pepper. Push
vegetables to edge of pan. Place steaks in pan and brown 2 minutes on
each side. Add diced tomatoes, cover, and cook 5 minutes. Reduce heat
to low, uncover skillet, and simmer 7 minutes. Sprinkle cheese over
steaks and simmer 2 to 3 minutes, or to desired doneness. Serve
immediately.
Source : Mr. Food
LAYERED
PEPPERMINT CHEESECAKE
Peppermint Cheesecake Layers:
3 (8-oz.) packages cream cheese, softened
1/2 cup sugar
2 tablespoons unsalted butter, softened
3 large eggs
1 tablespoon all-purpose flour
1 & 1/2 cups sour cream
2 teaspoons vanilla extract
1/4 teaspoon peppermint extract
2/3 cup crushed hard peppermint candies
Sour Cream Cake Layers:
1 (18.25-oz.) package white cake mix
2 large eggs
1 (8-oz.) container sour cream
1/3 cup vegetable oil White
Chocolate Mousse Frosting:
2/3 cup sugar
1 cup white chocolate morsels
2 cups whipping cream
2 teaspoons vanilla extract
Garnishes: White chocolate curls, peppermint candies
1. Prepare Peppermint Cheesecake Layers: Preheat oven to 325°. Line
bottom and sides of 2 (8-inch) round cake pans with aluminum foil,
allowing 2 to 3 inches to extend over sides; lightly grease foil. Beat
cream cheese, 1/2 cup sugar, and 2 Tbsp. butter at medium speed with an
electric mixer 1 to 2 minutes or until creamy and smooth. Add 3 eggs, l
at a time, beating until blended after each addition. Add flour and
next 3 ingredients, beating until blended. Fold in candies. Pour batter
into prepared pans. Place cake pans in a large pan; add water to pan to
depth of 1 inch.
2. Bake at 325° for 25 minutes or until set. Remove from oven to wire
racks; cool completely in pans (about 1 hour). Cover cheesecakes (do
not remove from pans), and freeze 4 to 6 hours or until frozen solid.
Lift frozen cheesecakes from pans, using foil sides as handles. Gently
remove foil from cheesecakes. Wrap in plastic wrap, and return to
freezer until ready to assemble cake.
3. Prepare Sour Cream Cake Layers: Preheat oven to 350°. Beat cake mix,
next 3 ingredients, and 1/2 cup water at low speed with an electric
mixer 30 seconds or just until moistened; beat at medium speed 2
minutes. Spoon batter into 3 greased and floured 8-inch round cake pans.
4. Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in
center comes out clean. Cool in pans on wire racks 10 minutes; remove
from pans to wire racks, and cool completely (about 1 hour).
5. Prepare White Chocolate Mousse Frosting: Cook 2/3 cup sugar and 1/4
cup water in a small saucepan over medium-low heat, stirring often, 3
to 4 minutes or until sugar is dissolved. Add morsels; cook, stirring
constantly, 2 to 3 minutes or until chocolate is melted and smooth.
Remove from heat. Cool to room temperature (about 30 minutes), whisking
occasionally.
6. Beat cream and 2 tsp. vanilla at high speed with an electric mixer 1
to 2 minutes or until soft peaks form. Gradually fold white chocolate
mixture into whipped cream mixture, folding until mixture reaches
spreading consistency.
7. Assemble Cake: Place 1 cake layer on a cake stand or plate. Top with
1 frozen cheesecake layer. Top with second cake layer and remaining
cheesecake layer. Top with remaining cake layer. Spread top and sides
of cake with frosting. Chill until ready to serve. Garnish, if desired.
Source: Southern Living DECEMBER 2011
CRISPY BARBECUE
ONIONS
1 pound onions, red or yellow, cut into 1/8" rings
Seasoned Flour (recipe follows)
Hot oil in fryer
Seasoned Flour:
3 cups flour
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoon chili powder
2 tablespoons ground cumin
2 tablespoons ground black pepper
4 tablespoons paprika
Mix all dry ingredients together. Toss onion slices in seasoned flour,
separating rings. Deep fry in 365 degree oil until crispy and dark
brown. Drain well. Makes 16 servings. Serve with steak, beans and
barbecue sauce.
CHICKEN CACCIATORE
The rich flavors of fresh vegetables, herbs, and red wine give this
Italian recipe maximum taste with minimum calories.
YIELD: 4 servings (serving size: about 1 cup chicken mixture, 2
tablespoons cheese, and 1 1/2 teaspoons basil)
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper
Cooking spray
2 cups sliced cremini mushrooms
3/4 cup prechopped bell pepper
1 & 1/2 cups tomato-basil pasta sauce
1/4 cup dry red wine
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (about 2 ounces) shaved Parmigiano-Reggiano cheese
2 tablespoons thinly sliced fresh basil
1. Heat a large nonstick skillet over medium-high heat. Sprinkle
chicken evenly with oregano, dried basil, and red pepper. Coat pan with
cooking spray. Add chicken to pan; sauté 2 minutes or until lightly
browned, stirring frequently. Add mushrooms and bell pepper to pan;
sauté 5 minutes. Stir in pasta sauce and wine; bring to a simmer.
Cover, reduce heat, and simmer 10 minutes. Stir in salt and black
pepper. Sprinkle with cheese and fresh basil.
Nutritional Information per serving: Calories 239; Fat: 6g;
Saturated fat: 2.7g; Monounsaturated fat: 1.4g; Polyunsaturated
fat: 0.5g; Protein: 34.2g; Carbohydrate: 11.1g; Fiber: 2.6g;
Cholesterol: 75mg; Iron: 2.1mg; Sodium: 746mg; Calcium: 266mg
Source: Cooking Light OCTOBER 2009
STEAK AND EGGS
BREAKFAST CASSEROLE
Makes 10 to 12 servings
2 pounds boneless sirloin steak, cut into 1-inch cubes
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
2 cloves garlic, minced
1 onion, chopped
1 red bell pepper, seeded and chopped
1 (12-ounce) package English muffins, torn into 1-inch pieces
1 (8-ounce) package shredded Monterey Jack-Colby cheese blend
1 & 1/2 teaspoons Italian seasoning
12 large eggs
2 cups half-and-half
In a large bowl, combine steak, salt, and pepper, tossing gently to
coat. In a large skillet, heat oil over medium-high heat. Add steak;
sauté for 5 minutes. Add garlic, onion, and bell pepper; sauté for 4
minutes or until vegetables are tender. In a 3-quart or 13 x 9-inch
baking dish, place English muffins evenly over bottom. Top with steak
mixture. Sprinkle evenly with cheese and Italian seasoning. In a large
bowl, beat eggs and half-and-half until combined; pour over casserole.
Cover and refrigerate for at least 8 hours. Remove casserole from
refrigerator, and let stand at room temperature for 30 minutes. Preheat
oven to 350°. Bake casserole for 1 hour and 10 to 20 minutes or until
eggs are set in center, covering with aluminum foil, if necessary, to
prevent excess browning. Let stand for 10 minutes before serving.
Source: Cooking with Paula Deen
WARM FUDGE-FILLED
CHEESECAKE
1/2 cup butter or margarine, softened
1/3 cup sugar
1 cup all-purpose flour
1 tablespoon vanilla, divided
2/3 cup chopped pistachios
4 (8-ounce) packages cream cheese, softened
1 1/2 cups sugar
4 large eggs
1 (12-ounce) package semisweet chocolate mini-morsels
Sweetened whipped cream (optional)
Garnish: chocolate shavings
Beat butter at medium speed with an electric mixer until creamy; add
1/3 cup sugar, beating well. Gradually add flour, beating at low speed
until blended. Stir in 1 teaspoon vanilla and pistachios. Press into
bottom and 1 1/2 inches up sides of a 9-inch springform pan.
Bake at 350° for 12 to 15 minutes or until golden. Cool on a wire rack.
Beat cream cheese at medium speed with an electric mixer until light
and fluffy; gradually add 1 1/2 cups sugar, beating well. Add eggs, 1
at a time, beating just until yellow disappears. Stir in remaining 2
teaspoons vanilla. (Do not overmix.)
Pour half of batter into crust; sprinkle with chocolate morsels to
within 3/4 inch of edge. Pour in remaining batter, starting at outer
edge and working toward center. Place cheesecake on a baking sheet.
Bake at 350° for 1 hour or until set. Cool on a wire rack 1 hour. Serve
slightly warm with sweetened whipped cream, if desired. Garnish, if
desired.
PORK AND VEGETABLE
STIR-FRY WITH
CASHEW RICE
4 servings (serving size: 1 1/2 cups pork mixture and 1/2 cup cashew
rice)
3/4 cup uncooked long-grain rice
1/3 cup chopped green onions
1/4 cup dry-roasted cashews, salted and coarsely chopped
1/2 teaspoon salt
2/3 cup fat-free, less-sodium chicken broth
2 tablespoons cornstarch, divided
3 tablespoons low-sodium soy sauce, divided
2 tablespoons honey
1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch cubes
1 tablespoon canola oil, divided
2 cups sliced mushrooms (about 4 ounces)
1 cup chopped onion
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
2 cups sugar snap peas, trimmed (about 6 ounces)
1 cup chopped red bell pepper (about 1)
Cook the rice according to package directions, omitting salt and fat.
Stir in 1/3 cup chopped green onions, chopped dry- roasted cashews, and
salt; set aside, and keep warm. Combine 2/3 cup chicken broth, 1
tablespoon cornstarch, 2 tablespoons low-sodium soy sauce, and honey in
a small bowl, and set aside. Combine pork, remaining 1 tablespoon
cornstarch, and the remaining 1 tablespoon soy sauce in a bowl, tossing
well to coat. Heat 2 teaspoons oil in a large nonstick skillet over
medium-high heat. Add pork; sauté 4 minutes or until browned. Remove
from pan. Add remaining 1 teaspoon oil to pan. Add mushrooms and 1 cup
onion; sauté 2 minutes. Stir in ginger and garlic; sauté 30
seconds. Add peas and bell pepper to pan; sauté 1 minute.
Stir in pork; sauté 1 minute. Add reserved broth mixture to pan. Bring
to a boil; cook 1 minute or until thick, stirring constantly. Serve
over cashew rice.
Source; Cooking Light JANUARY 2007
MOCHA LATTE CUPCAKES
Our Mocha Latte cupcake is a double shot of flavor. Espresso powder
gives a deep, rich flavor to the chocolate cake. We spread on a thick
layer of Vanilla Frosting, drizzle it with caramel and chocolate, top
it off with sprinkles—and you don't have to wait in the drive-thru for
it.
YIELD: 24 cupcakes
Mocha Cake:
2 cups boiling water
1 cup Dutch process cocoa
1 to 2 tablespoons instant espresso
1 cup butter, softened
2 cups fine granulated sugar or castor sugar
4 large eggs
2 3/4 cups all-purpose soft-wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon chocolate extract or vanilla extract
Paper baking cups
Vegetable cooking spray
Vanilla Frosting:
1/2 cup butter, softened
3 to 4 tablespoons whipping cream
1 teaspoon clear vanilla extract
1/8 teaspoon salt
1 (16-oz.) package powdered sugar
Toppings:
Chocolate jimmies
Caramel Drizzle:
1/2 cup butter
1 cup sugar
1 cup whipping cream
Chocolate Ganache:
1 cup whipping cream
8 ounces semisweet chocolate, chopped
Preparation
Preheat oven to 350 degrees.
Stir together boiling water, cocoa, and espresso until smooth; let
cool. Beat butter at medium speed with an electric mixer until creamy;
gradually add sugar, beating well. Add eggs, 1 at a time, beating until
blended after each addition. Combine flour and next 3 ingredients; add
butter mixture alternately with cocoa mixture, beginning and ending
with flour mixture. Beat at low speed until blended after each
addition. Stir in chocolate extract.
Place paper baking cups in 2 (12-cup) muffin pans, and coat with
cooking spray; spoon batter into cups, filling two-thirds full. Bake
for 12 to 15 minutes or until a wooden pick inserted in center comes
out clean. Cool in pans on wire racks 10 minutes; remove from pans to
wire racks, and cool completely.
To prepare Vanilla Frosting, beat first 4 ingredients at medium speed
with an electric mixer until creamy. Gradually add powdered sugar,
beating at low speed until blended. Beat at high speed 2 minutes or
until creamy. Make 3 cups.
Frost each cupcake with Vanilla Frosting using metal tip no. 12.
To prepare drizzle, cook butter and sugar in a 2-qt. heavy metal
saucepan over high heat, stirring occasionally, until mixture is
caramel-colored, about 4 to 5 minutes. Remove from heat, and slowly add
cream, stirring constantly until blended. Return to heat, and bring to
a boil; cook 1 to 2 minutes, stirring occasionally. Cool. Makes about 1
1/2 cups.
To prepare ganache, cook cream in a heavy nonaluminum saucepan over
medium heat, stirring often, just until it begins to steam (do not
boil); remove from heat. Place chocolate in a glass bowl. Slowly add
hot cream to chocolate, beating with a whisk until chocolate melts and
mixture is well blended. The mixture will thicken as it cools. Makes
about 2 cups.
Drizzle each cupcake with caramel and chocolate, and top each with
chocolate jimmies.
MEATLOAF MEATBALLS
2 eggs
2 lb lean ground beef
1 envelope (1 oz) onion soup mix
1 cup shredded mozzarella cheese
1 tablespoon ketchup
barbecue sauce or ketchup, optional
Preheat oven to 350 degrees. Spray a broiler pan with non-stick cooking
spray. Beat eggs in a large bowl. Add ground beef, onion soup mix
mozzarella cheese and ketchup. Combine well. Shape into
tablespoon-sized meatballs. Place on prepared broiler pan. Bake 15 to
18 mins or until internal temp reaches 160 degrees. Serve with barbecue
sauce or ketchup for dipping if desired
Serves 8 (6 meatballs each).
Amount Per Serving Cals 200 Cals from Fat 81 Total Fat 9g 13% Carbs 3g
1% Dietary Fiber < 1g 0% Sat Fat 3.5g 17% Chol 120mg 40% Protein 28g
46% Sod 510mg 21%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily
values may be higher or lower depending on your calorie needs.
BUTTERSCOTCH-PECAN
BISCUITS
1 stick butter, sliced into 2 tsp (2/3 tbsp) bits
2 cups flour (248g)
1 tbsp baking powder
1 tsp salt
1/3 c cold chopped butter (5 1/3 tbsp)
3/4 c milk
1/2 c packed brown sugar (50g)
36 whole pecan halves (1 c)
Drop 2 tsp butter in each cup of a muffin pan and put into oven as it
preheats to 425o. Keep checking as you work on the biscuits, and pull
out as soon as it is *just* barely melted; do not let it bubble.
Squizzle flour, baking powder and salt in food processor real quick in
lieu of the traditional sifting. If traditional, poor, cheap or have a
tiny kitchen, sift into bowl. Cut/pulse in the 1/3 c butter, and once
you have coarse pebbles, add milk, work into a ball, and turn onto a
floured board. Knead 10-12 times, roll out and cut 12
circles-cum-biscuits (see wine glass notes above).
Your butter should be melted by now, so measure 2 tsp brown sugar into
each cup and stir with a chopstick. Plop a biscuit atop each cup, bake
15 minutes.
Flip onto a cutting board covered with parchment immediately upon
removal from the oven. Let cool and just try to resist.
CRAB FONDUE
18 ounces (3 6-oz packages) cream cheese
1/2 cup mayonnaise
1 teaspoon mustard (yellow or Dijon)
2 Tbsp powdered sugar (or 1 Tbsp corn starch if you want to skip the
sugar)
1/2 teaspoon garlic powder
1-2 teaspoons Old Bay seasoning (or paprika with a little ground ginger
and cayenne)
1/4 - 1/2 cup dry white wine or dry sherry (optional)
1-2 teaspoons lemon juice
1 teaspoon lemon zest
3/4 lb to 1 lb of lump crab meat, fresh or canned
1/4 cup chopped green onion greens, chives, or parsley
Day old French or Italian loaf bread (best not fresh or will fall apart
when dipped), cubed into 1-inch cubes
1. Slowly heat the cream cheese, mayo, powdered sugar, garlic
powder, Old Bay, lemon zest, and mustard in a double boiler until the
cheese is completely melted. (If you don't have a double boiler,
fill a saucepan a third of the way with water and bring to a boil,
place a metal bowl over the saucepan. This will work as a double
boiler.)
2. Slowly stir in the wine and lemon juice (adjust quantities to taste
and desired consistency). Slowly stir in the crab meat and
onion greens. To serve, transfer to a heated chafing dish or fondue pot
to keep warm. Serve with bread cubes and forks for dipping.
Serves 8
TOFFEE BLOND BROWNIES
The sweet toffee bits melt during baking and give these thin, gooey
brownies a crunchy topping.
1 cup packed brown sugar
1/4 cup butter, melted
1/4 cup egg substitute
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
Cooking spray
1/4 cup toffee baking bits (such as Heath)
Preheat oven to 350°.
Combine first 4 ingredients in a large bowl; stir with a whisk. Lightly
spoon flour into a dry measuring cup; level with a knife. Combine
flour, baking powder, and salt. Add flour mixture to sugar mixture;
stir just until moist. Spread batter in an 8-inch square baking pan
coated with cooking spray. Sprinkle with toffee bits. Bake at 350° for
22 minutes or until a wooden pick inserted in center comes out almost
clean. Cool in pan on a wire rack.
Note: Store, covered, for up to 3 days.
Nutritional Information per serving: Calories 168; Calories from fat:
29%; Fat: 5.4g; Saturated fat: 3.2g; Monounsaturated fat: 1.1g;
Polyunsaturated fat: 0.2g; Protein: 1.6g; Carbohydrate: 28.4g; Fiber:
0.3g; Cholesterol: 14mg; Iron: 1mg; Sodium: 120mg; Calcium: 31mg
Source: Cooking Light MARCH 2005
SAUSAGE BARS
This would not only be for breakfast but good for a supper/dinner time
meal as well. Just love all the crescent roll recipes!
2 Cans refrigerated crescent rolls, (8 in can)
1 lb. Sausage, cooked well and drained
2 cups grated cheddar cheese
5 eggs, beaten
Open 1 can of refrigerated crescent rolls and place flattened rolls
into bottom of 2x9x13 inch pan. Press to form a bottom crust. Bake at
300 degrees for 5 minutes. Remove from oven and over this layer, add
cooked sausage, eggs and cheese. Top with another layer of crescent
rolls. Bake At 300 degrees for 15 to 20 minutes or until golden brown.
QUICK SKILLET COBBLER
1/2 stick butter
1 cup sugar
1 teaspoon baking powder
1 cup flour
1/2 teaspoon salt
1/2 cup milk
2 cups sliced fresh or frozen fruit of your choice
Preheat oven to 350 degrees. Melt the butter in a 10 inch cast iron
skillet. Mix dry ingredients with milk. Pour half the melted butter and
the sliced fruit in to the batter and mix. Pour batter into warm
skillet. Bake for 35 minutes or until golden brown. Good even with
strawberries. Appears gooey in the middle. Serve warm or hot with a
scoop of vanilla ice cream on top or pour some milk over it.
POTLUCK POTATO
CASSEROLE
The crunchy topping on this side-dish casserole gives way to a cheesy
interior, resulting in a comfort food winner. A bonus with this dish is
that you can make the casserole ahead--assemble and refrigerate it
until time to bake. Sprinkle the cornflakes over the casserole just
before baking.
YIELD: 10 servings
1 & 1/2 cups fat-free sour cream
1 & 1/4 cups finely shredded reduced-fat sharp cheddar cheese
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons minced fresh onion
5 teaspoons butter, melted
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (30-oz) package frozen hash browns, thawed
1 (10.75-oz) can reduced-fat cream of chicken soup
Cooking spray
1 cup coarsely crushed cornflakes
2 tablespoons chopped fresh parsley
Preheat oven to 350°.
Combine first 10 ingredients in a large bowl; spread evenly into a 13 x
9-inch baking dish coated with cooking spray.
Sprinkle cornflakes over potato mixture.
Bake at 350° for 1 hour or until bubbly.
Sprinkle with fresh parsley.
Nutritional Information per serving: Calories: 194; Calories from fat:
30%; Fat: 6.4g; Saturated fat: 3.7g; Monounsaturated fat: 1.8g;
Polyunsaturated fat: 0.4g; Protein: 7.9g; Carbohydrate: 27.1g; Fiber:
1.5g; Cholesterol: 21mg; Iron: 1.5mg; Sodium: 283mg; Calcium: 166mg
DANISH BLEU LOBSTER
CASSEROLE
3 tablespoons butter
1 pound raw lobster meat, cut into bite-size pieces
3 tablespoons all-purpose flour
3/4 teaspoon dry mustard
Salt and pepper to taste
1 cup heavy cream
1/2 cup milk
3 slices bread, crust removed
1/2 cup Danish blue cheese, crumbled
Heat oven to 350 degrees F. Lightly grease a 2-quart baking dish. Melt
butter in a medium size pot over low heat. Slowly saut the lobster meat
until it starts to change color. Do not cook too long or too fast, or
the lobster meat will toughen. With a slotted spoon, remove lobster
meat from pan and set aside. To the remaining butter in the pot, stir
in the flour, dry mustard, salt and pepper. Gradually whisk in cream
and milk. Cook, stirring constantly, until thickened, about 5 minutes.
Return lobster meat to the pot. Tear the bread into small pieces and
stir into the mixture, along with 1/2 cup of crumbled Danish blue
cheese. Pour into prepared baking dish. Bake for 20 to 25 minutes or
until bubbly and delicately browned. Serves 4
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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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