|
A
to Z
Recipes
February 19,
2012
Always
something to make you think,
laugh and cook.
|
If
you had to go to the web site to
read this then you have not subscribed to this publication at our new
list host, EZezine. You may sign
up here or visit the permanent link at the bottom of this
publication.
Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I hope
your weekend is going well. I am off today and have a lot to do. This
newsletter is first on my list and I hope you enjoy it. I receive
positive comments from readers every once in a while and it sure makes
my day to know my efforts are appreciated. And to those of you who help
by sharing recipes and other goodies, I am most grateful!
The current Monthly Theme
topic is Great
Ground Beef Recipes. Please visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link there to use for
sharing recipes here at A to Z Recipes.
We'll see you here again on Wednesday, God willing.
|
|
|
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.
|
|
|
Gandhi's
Seven Dangers to Human Virtue:
1. Wealth without work
2. Pleasure without conscience
3. Knowledge without character
4. Business without ethics
5. Science without humanity
6. Religion without sacrifice
7. Politics without principle
~ Mohandas
Karamchand Gandhi,
1869-1948
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!
|
|
|
"God, Can I Ask You Something?"
~Shared by Larry
J., Spring Hill, TN
Me (in a tizzy): God, can I ask you something?
GOD: Sure.
Me: Promise you won't get mad?
GOD: I promise.
Me (frustrated): Why did you let so much stuff happen to me today?
GOD: What do you mean?
Me: Well I woke up late...
GOD: Yes
Me: My car took forever to start...
GOD: Okay....
Me (growling): At lunch, they made my sandwich wrong and I had to
wait...
GOD: Hmmmm...
Me: On the way home, my phone went dead, just as I picked up a call...
GOD: All right.
Me (loudly): And to top it all off, when I got home, I just wanted to
soak my feet in my foot massager and relax, but it wouldn't work.
Nothing went right today! Why did you do that?
GOD: Well let me see..... the death angel was at your bed this morning
and I had to send one of the other angels to battle him for your life.
I let you sleep through that.
Me (humbled): Oh...
GOD: I didn't let your car start because there was a drunk driver on
your route that might have hit you if you were on the road.
Me (ashamed): ............
GOD: The first person who made your sandwich today was sick and I
didn't want you to catch what they have, I knew you couldn't afford to
miss work.
Me (embarrassed): Oh.....
GOD: Your phone went dead because the person that was calling was going
to give a false witness about what you said on that call, I didn't even
let you talk to them so you would be covered.
Me (softly): I see, God.
GOD: Oh and that foot massager, it had a short that was going to throw
out all of the power in your house tonight. I didn't think you wanted
to be in the dark.
Me: I'm sorry, God.
GOD: Don't be sorry, just learn to trust me.........in all things, the
good and the bad.
Me: I WILL trust you, God.
GOD: And don't doubt that my plan for your day is always better than
your plan.
Me: I won't, God. And let me just tell you God, thank you for
everything today.
GOD: You're welcome, child. It was just another day being your God and
I love looking after my children.
~ Author Unknown
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
|
|
|
Iceberg Lettuce
~Shared by Lisa H.,
Belmont, NC
A century ago Iceberg lettuce was the lettuce of choice for shipping,
because it could be packed in ice, and yet remain fresh and crisp until
it arrived at it's destination. Produce was shipped to it's destination
from California by train. Iceberg lettuce was able to travel from
California, and onto grocery store shelves in great condition, while
other lettuces and leafy vegetables would not have survived this method
of shipping.
Iceberg lettuce also got it's name from the method by which it was
shipped. This crispy pale colored lettuce was packed in ice for
shipping, and thus wise, acquired the name Iceberg lettuce.
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!
|
|
|
Monthly
Theme, Recipe Submissions |
|
Our
Monthly
Theme topic is: Great Ground Beef
Recipes
As we strive to cut costs in this
struggling economy, having a great collection of easy frugal recipes on
hand is key. There's one ingredient that's very universal to cook with
and very budget friendly too - ground
beef! What other main ingredient
gives you the opportunity to feed 4 - 6 persons with only one pound?
There are so many ways to cook with ground beef, from casserole
recipes, to pasta and potato dishes and even slow cooker recipes. Join
in the sharing by sending in your favorite recipes using ground beef.
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
"Great Ground Beef". 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: Great
Ground Beef.
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 "Great Ground
Beef" has a deadline of February 28,
2012,
and will be posted on March 6, 2012.
Please
use this email
link to submit a recipe for theme
recipes: Great
Ground Beef. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
|
|
|
Placing a vote takes
only a moment and helps
promote A to Z Recipes.
Having
trouble using the
method above for placing your vote?
Vote
for
this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely
through reader support. Your donation helps to defray the expenses
involved with publishing this newsletter and the web site. There is no
monetary gain involved, only the opportunity for you to offset the
Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
To
make donations using other methods, go here.
|
|
|
Medical info every
woman should know!
~Shared by Jim D.,
WA
Q: Should I have a baby after 35?
A: No, 35 children is enough.
Q: I'm two months pregnant now. When will my baby move?
A: With any luck, right after he finishes college.
Q: What is the most reliable method to determine a baby's sex?
A: Childbirth.
Q: My wife is five months pregnant and so moody that sometimes she's
borderline irrational.
A: So, what's your question?
Q: My childbirth instructor says it's not pain I'll feel during labor,
but pressure. Is she right?
A: Yes, in the same way that a tornado might be called an air current.
Q: When is the best time to get an epidural?
A: Right after you find out you're pregnant.
Q: Is there any reason I have to be in the delivery room while my wife
is in labor?
A: Not unless the word "alimony" means anything to you.
Q: Is there anything I should avoid while recovering from childbirth?
A: Yes, pregnancy.
Q: Do I have to have a baby shower?
A: Not if you change the baby's diaper very quickly.
Q: Our baby was born last week. When will my wife begin to feel and act
normal again?
A: When the kids are in college.
10 WAYS TO KNOW IF
YOU HAVE "ESTROGEN
ISSUES"
1. Everyone around you has an attitude problem.
2. You're adding chocolate chips to your cheese omelet.
3. The dryer has shrunk every last pair of your jeans.
4. Your husband is suddenly agreeing to everything you say.
5. You 're using your cell phone to dial up every bumper sticker that
says: "How's my driving".
6. Everyone's head looks like an invitation to batting practice.
7. Everyone seems to have just landed here from "outer space."
9. You're sure that everyone is scheming to drive you crazy.
10. The ibuprofen bottle is empty and you bought it yesterday.
TOP TEN THINGS ONLY
WOMEN UNDERSTAND
10. Cats' facial expressions.
9. The need for the same style of shoes in different colors.
8. Why bean sprouts aren't just weeds.
7. Fat clothes.
6. Taking a car trip without trying to beat your best time.
5. The difference between beige, ecru, cream, off-white, ivory &
eggshell.
4. Cutting your hair to make it grow.
3. Eyelash curlers.
2. The inaccuracy of every bathroom scale ever made.
AND, the Number One thing only women understand:
1. OTHER WOMEN
Forward this to five bright, funny women you know, and make their day.
You might also want to send it to the guys who are still trying to
figure out the women in their lives... . . . . . .
WE ALL NEED A SMILE!
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!
|
|
|
Recipe
Reviews, Reader Comments |
|
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!
|
|
|
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
BAKED SKILLET TAMALE
PIE
~Shared by Larry
Holmes, Toronto,
Canada
1 pound lean ground beef
1 onion, chopped
1 green bell pepper, chopped
1 (14 1/2 –ounce) can cup-up, peeled tomatoes, undrained
1 (8-ounce ) can corn kernels, drained
1 (2.2-ounce) can sliced ripe olives, drained
1 tablespoon chili powder
1 teaspoon ground cumin
½ cup yellow cornmeal
½ cup flour
1 ½ teaspoons baking powder
1 egg
2 tablespoons vegetable oil
2 teaspoons sugar
½ cup shredded Monterey Jack, or cheddar cheese
In a 9- t0 10-inch deep ovenproof skillet or flameproof casserole, cook
beef with onion and green pepper over medium high heat, stirring often
to break up beef, until beef if browned, about 5 minutes. Drain
off excess fat.
Stir in tomatoes with their liquid, tomato sauce, corn, olives, chili
powder, and cumin. Heat to boiling, reduce heat to low, and
simmer 10 minutes.
Preheat oven to 400 degrees. Meanwhile, in a bowl, combine
cornmeal, flour, baking powder, milk, egg, oil and sugar; mix
well. Pour batter over beef mixture in skillet and
carefully spread evenly.
Bake 18 to 20 minutes, or until cornbread is don. Immediately
sprinkle cheese over top. To serve, cut into wedges.
Makes 4 or 5 servings.
MOCHA WALNUT
BISCOTTI - ABM
~Shared by Doe,
Oliver, B.C., Canada
Makes 32
Choco Bake is a liquid chocolate made by Nestle.
3 1/2 c flour
1/2 tsp salt
1 tsp b powder
3 xtr lg eggs
1 c sugar
1 tbsp powdered espresso
1 1/2 tsp orange zest
2 1-oz Choco-Bake
1 1/2 c 8-oz walnuts in lg pcs, toasted
Preheat 350. Line a heavy duty sheet with foil. Oil the foil or spray
with Pam. Have all ingred at room temp. In sm bowl, mix tog the flour,
salt, b powder & set aside. Place the eggs, sugar, powdered
espresso, rind & choco bake in machine. Program for dough & let
machine mix for 3 mins. With machine still running, add the dry ingred
& knead until a ball forms. You may have to use a rubber scraper to
push all ingred down the sides of the machine & to encourage them
into a ball. Add walnuts & knead for anther 2 mins, just until
walnuts are incorporated. It is better to do too little mixing &
finish by hand then to allow nuts to pulverize. Take dough to a very
lightly floured surface. Dust hands with flour & form dough into a
thick log. Cut log into 3 equal pcs & roll each into 11 x 1 3/4
inch log. Flatten top slightly with fingers. Place logs at least
2”apart on prepped sheets. Bake for 30 mins. Take baking sheet from
oven & lower temp to 325. Use a very sharp knife to cut logs on
diagonal into 1/2-3/4 inch slices. Lay slices on baking sheet or a lg
wire rack if you have one & return to oven to toast for 10 mins.
They should look dry. Cool completely on rack, store airtight.
WHITE CHEDDAR BAKED
POTATO SOUP
~Shared by Larry
J., Spring Hill, TN
Yield 1 gallon
1 ounce butter
1 cup diced white onions
1 tablespoon all-purpose flour
1 quart and 1 cup chicken stock
1 quart diced potatoes
1 tablespoon fresh sweet basil
1 teaspoon white pepper
1 teaspoon sea salt
1 cup Half & Half
½ cup heavy cream
1. Sauté onions in butter in a large sauce pan until onions are
translucent.
2. Peel and cube potatoes into 1-inch cubes.
3. Place chicken stock in a separate sauce pan and bring to a simmer.
4. Add potatoes to stock and cook until potatoes are soft.
5. Puree potatoes and broth until there are no lumps.
6. Add flour to butter and onions to form a roux.
7. Add Half & Half and cream to the roux and stir until thick. Cook
over medium heat for 3 minutes.
8. Add pureed potatoes to the cream mixture and allow to cook until
desired consistency is reached.
9. Garnish each bowl with shredded sharp white cheddar cheese
(Tillamook), julienned crispy Pancetta and chopped chives.
ITALIAN CREAM SODA
~Shared by Jim D.,
WA
8 fluid ounces carbonated water
3/4 fluid ounce passion fruit flavored syrup
3/4 fluid ounce watermelon flavored syrup
1 fluid ounce half and half cream
Fill a tall glass half full with ice. Fill to 2/3 with carbonated
water. Pour in watermelon and passion fruit flavored syrups, then float
the half and half cream on top. Stir when ready to drink.
Makes: 1 serving
Source: http://www.sassy4daze.com/Recipes/Italian.html
WHOLE FISH WITH LIME
SALSA VERDE
~Shared by Mary H.,
Montreal, Canada
Serves 4
2 bunches cilantro
2 bunches scallions
2 jalapeno peppers
1/4 cup drained capers, chopped
2 garlic cloves, minced
3 limes
1/2 cup plus 8 teaspoons extra-virgin olive oil
black pepper to taste
4 whole fish, like sea bass or black bass, 1 to 1 1/2 pounds each
3 teaspoons coarse kosher salt
To make the salsa: Coarsely chop 2/3 cup of cilantro leaves and
transfer to a bowl. Thinly slice 2/3 cup of the dark green
scallion tops and add to the bowl, reserving the bottoms. Seed
and finely chop one of the jalapenos and add it to the bowl. Stir
in the capers and garlic. Finely grate in th zest of 1 lime and
squeeze its juice. Stir in 1/2 cup oil. Season with black
pepper. Cover and let stand until ready to use.
Heat the oven to 450 degrees F. Line a baking sheet with
foil. Pat each fish dry and coat with 2 teaspoons oil.
Generously season the outside and cavity of each fish with the salt and
black pepper. Transfer fish to the prepared baking sheet.
Thinly slice the remaining 2 limes and seed and slice the other
jalapeno pepper. Divide the lime slices, jalapeno slices,
remaining cilantro sprigs and scallion bottoms among each fish
cavity. Bake until fish is just opaque and flakes when pressed
gently with a fork, 15 to 20 minutes.
Serve fish with salsa verde on top or alongside.
Source: Montreal Gazette
POTATO SOUFFLE
~Shared by Luanne,
FL
Preparation Time: 15 mins
Cooking Time: 45 mins
Servings: 16 servings, 1/2 cup each
Ingredients
8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into
1-inch chunks
1 cup NESTLÉ® CARNATION® Evaporated Milk
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (8-oz. pkg.) shredded cheddar cheese, divided
6 slices bacon, cooked and crumbled, divided
Sliced green onions (optional)
Directions
PLACE potatoes in large saucepan. Cover with water; bring to a boil.
Cook over medium-high heat for 15 to 20 minutes or until tender; drain.
PREHEAT oven to 350° F. Grease 2 1/2- to 3-quart casserole dish.
RETURN potatoes to saucepan; add evaporated milk, sour cream, salt and
pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups
cheese and half of bacon. Spoon mixture into prepared casserole dish.
BAKE for 20 to 25 minutes or until heated through. Top with remaining
1/2 cup cheese, remaining bacon and green onions. Bake for an
additional 3 minutes or until cheese is melted.
SPICY CROCKPOT BBQ
PULLED PORK
~Shared by Johnny,
LA
Adapted from a Sandra Lee recipe.
1 large Vidalia or other sweet onion, sliced
6 to 9 pound pork shoulder
Kosher salt and freshly cracked black pepper
1-1/2 cups of commercial or your homemade barbecue sauce
1/2 cup of chicken broth
1/4 cup of yellow mustard
2 teaspoons of hot sauce
Couple dashes of liquid smoke (like Colgin), optional
Scatter the onions in the bottom of a 6-quart or larger crockpot.
Season the pork with salt and pepper and place on top of the onions,
fat side up.
In a separate bowl, whisk together the barbecue sauce, chicken broth,
mustard, hot sauce, and liquid smoke; pour all over and around the
pork. Cover and cook on low for about 10 hours, or until the pork is
cooked through, somewhere between 160 and 170 degrees on an instant
read thermometer.
Carefully transfer the pork to a platter and let rest for 5 to 10
minutes. Serve with additional sauce or if desired, reduce and defat
the sauce from the crockpot. Carefully pour the juice from the crockpot
into a saucepan, tilt the pan and spoon off as much of the fat as you
can. Bring the mixture to a boil; boil until reduced by half and
thickened, stirring regularly.
Shred or chop the pork, toss the meat with some sauce, or put the sauce
in a squirt bottle for the table to top individual sandwiches. Serve on
warmed buns and with coleslaw, if desired.
Note: I used Sweet Baby Ray's BBQ sauce and Slap Ya Mama hot pepper
sauce.
Source: The Kitchen of Deep South Dish
http://deepsouthdish.com
ALMOND TOFFEE BARS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 1/2 cups Pillsbury BEST® All Purpose Flour
1/2 cup powdered sugar
3/4 cup cold butter
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 large egg, beaten
1 teaspoon almond extract
6 (1 3/16 oz.) milk chocolate-covered English toffee candy bars, cut
into small pieces
1 cup slivered almonds
Instructions
HEAT oven to 350ºF (325ºF for glass dish). Combine flour and sugar in
medium bowl; cut in butter with pastry blender or 2 knives until
mixture resembles coarse crumbs. Press firmly into bottom of ungreased
13 x 9-inch baking pan.
BAKE 15 minutes.
COMBINE sweetened condensed milk, egg and almond extract in large bowl;
mix well. Stir in toffee pieces and almonds. Spread mixture evenly over
partially baked crust.
BAKE an additional 25 minutes or until golden brown. Cool. Cut into
bars.
CHOCOLATE CHIP
SKILLET COOKIE
~Shared by Treva, NC
E A S Y!
One ingredient:
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies.
Heat oven to 375°F. Press dough in bottom of ungreased 10-inch
cast-iron skillet. Bake 15 to 20 minutes or until golden brown. Cool 15
minutes. Cut into 8 wedges.
Top the cookie wedges with a scoop of your favorite ice cream or dollop
of whipped cream.
Use any flavor of cookies you are craving!
SLOW-COOKER BEEF
& TOMATO STEW
~Shared by Jean P.,
Syracuse, NY
Serves 6
1 Tablespoon extra-virgin olive oil
1 large yellow onion, diced small
3 medium carrots, cut into 1/4" rounds
3 celery stalks, cut into 1/4" pieces
2 pounds beef chuck, fat-trimmed, cut into 1" pieces
1 can (28 ounces) crushed tomatoes
1 cup chicken broth/stock
3 garlic cloves, smashed and peeled
coarse salt and ground pepper
4 cups cooked brown rice*
6 Tablespoons nonfat plain Greek yogurt (or sour cream if calories are
not an issue)
1/3 cup chopped fresh parsley
In a large skillet, heat oil over medium. Add onion, carrots and celery
and cook, stirring frequently, until vegetables are softened, 10
minutes. Transfer mixture to a 5 - 7 quart slow-cooker and add beef,
tomatoes, broth, garlic, 1 teaspoon salt and 1/4 teaspoon pepper.
Cover and cook on high, 6 hours, stirring occasionally (every 1-1/2
hours). To serve, divide brown rice and stew among six bowls and top
with yogurt and parsley. (to store, refrigerate stew in an airtight
container, up to 3 days, or freeze up three months.)
*You can use bulgur in place of brown rice.
Per serving: 486 cal; 19 g fat (7 g sat fat); 32 g protein; 47 g carb;
7 g fiber
Source: Everyday Food
MEXICAN STUFFED
MUSHROOMS
~Shared by Marilyn
M., Canton, OH
12 large mushrooms -- about 2 1/2" diameter
1/3 cup thinly sliced green onions
1 clove garlic -- minced
3/4 tsp cumin
3/4 tsp chili powder
8 ounces tomato sauce
4 ounces diced green chilies
1/4 pound jalapeño Jack cheese -- shredded
2 cups unseasoned stuffing mix
2 tsp salad oil
Twist mushroom stems free, trim off dried ends, and finely chop stems.
In a 10-inch skillet over medium heat, combine stem, onions, garlic,
cumin, chili powder, and 1/4 cup water. Stir often until vegetables
begin to brown. Add 2 tbsp. water and scrape browned bits free. Add
tomato sauce, chilies, and half of cheese. Remove from heat and gently
stir in the stuffing mix. Rub mushrooms with oil. Set cup side up in a
9 x 13 inch pan. Mound all the filling onto caps. Sprinkle with
remaining cheese. Bake in a 400 degree F oven until cheese is lightly
browned, 15 to 20 minutes.
BUTTERMILK BAKED
CHICKEN
~Shared by Linda
H., Rosharon, TX
¼ cup butter or margarine
4 bone-in chicken breast halves*
½ teaspoon salt
½ teaspoon pepper
1½ cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 ¾ oz) can cream of mushroom soup, undiluted
Garnish: chopped fresh parsley
Melt butter in a lightly greased 13”x9” baking dish in a 425° oven.
Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup
buttermilk, and dredge in flour.
Arrange chicken, breast side down, in baking dish.
Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.
Stir together remaining 1 cup buttermilk and cream of mushroom soup;
pour over chicken, and bake 10 more minutes, shielding chicken with
aluminum foil to prevent excessive browning, if necessary. Drizzle
gravy over chicken. Garnish, if desired.
*4 skinned and boned chicken breast halves may be substituted. Bake
chicken at 425º for 15 minutes. turn, and bake for 10 minutes.
Note: Light butter; nonfat buttermilk; and reduced-sodium, reduced-fat
cream of mushroom soup may be substituted.
Source: Southern Living, OCTOBER 2001
BOBBY'S FAVORITE
SAUSAGE POTATO SALAD
~Shared by Johnny,
LA
Prep Time: 15
Cook Time: 35
4 to 6 servings
Water, as needed
1 pound red potatoes
2 teaspoons extra-virgin olive oil
8 ounces kielbasa, sliced into 1/4-inch thick rounds
1 stalk celery, finely chopped, about 1/2 cup
2 green onions, thinly sliced, about 1/4 cup
Dressing:
1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoons freshly cracked black pepper
3 tablespoons extra-virgin olive oil
Directions
For the salad: Bring a large pot of water to a boil over medium heat.
Add the potatoes and boil until tender, about 25 minutes. Drain the
water and let cool. Quarter the potatoes and transfer them to a large
serving bowl.
In a large skillet, heat the 2 teaspoons of oil over medium-high heat.
Add the kielbasa slices and cook until brown. Transfer them to a paper
towel lined plate to drain. Add the kielbasa to the bowl with the
potatoes, along with the celery and green onions.
For the dressing: In a small bowl, whisk together the vinegar, mustard,
garlic, salt, and pepper. Slowly whisk in the oil in a long steady
stream. Add the dressing to the potato mixture and toss to combine.
Serve warm or at room temperature.
Source: Paula Deen
SCRAMBLED EGG MUFFINS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/2 lb bulk pork sausage
12 eggs
1/2 cup chopped onion
1/4 cup chopped bell pepper
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/2 cup (2 oz) shredded cheddar cheese
Brown sausage; drain. Beat eggs. Add onion, bell pepper, salt, pepper
and garlic powder. Stir in sausage and cheese. Spoon by 1/3 cupfuls
into greased muffin tins. Bake at 350 degrees 20-25 minutes or until a
knife inserted in the center comes out clean. Yield: 1 dozen.
HOTEL HERSHEY DERBY
PIE
~Shared by Treva,
NC
For Pie:
1 cup granulated sugar
4 Tablespoons cornstarch
2 eggs, lightly beaten
1/2 cup butter, melted and cooled
3 Tablespoons bourbon or
1 teaspoon vanilla extract
1 six-ounce package semi-sweet chocolate chips
1 cup chopped pecans
1 unbaked nine-inch pastry shell
Derby Whipped Cream:
1/2 cup heavy cream
2 Tablespoons confectioners' sugar
1 teaspoon bourbon or
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees.
Combine granulated sugar and cornstarch in a medium-sized bowl. Add
eggs, butter, and bourbon or vanilla extract; mix well. Fold in
chocolate chips and pecans. Pour into unbaked pastry shell. Bake 40
minutes. Cool completely before topping with derby whipped cream. To
prepare topping, whip heavy cream with confectioners' sugar. Add
bourbon or vanilla extract and beat until stiff peaks form. Spread over
pie.
NOTE: Wrap cooled pie in aluminum foil or plastic wrap, and freeze.
When ready to serve, unwrap frozen pie and warm in a preheated 300
degree oven for 35 to 40 minutes.
SLOW-COOKER ROAST
PORK WITH
CRANBERRY-PINEAPPLE SAUCE
~Shared by Jean P.,
Syracuse, NY
Serves six
1 boneless pork roast, about 4 to 5 pounds, remove any string that
might be holding it together
Kosher salt and fresh ground pepper
Garlic powder
1 (20 ounce) can crushed pineapple
1 can whole berry cranberry sauce
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon Kosher salt
Remove any string that be tying the pork and pat the roast dry. Season
the roast with Kosher salt, pepper and garlic powder. (Get the
seasoning in all the crevices). Place roast in the slow-cooker.
In a large bowl mix together pineapple, cranberry sauce, nutmeg, cloves
and 1/2 teaspoon Kosher salt. Pour over the pork in the slow-cooker.
Cover and cook for 7.5 hours on low.
Serve slices of pork with sauce spooned over top.
STEAK UMBRIA
~Shared by Marilyn
M., Canton, OH
Prep Time: 15 Min.
Cook Time: 60 Min.
2 1/2 lb. Certified Angus Beef ® tri-tip steak
1 cup asparagus tips, blanched
1/2 cup chopped black olives
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped red pepper
1/4 cup Italian red table wine
1 cups lentils, picked through and rinsed
4 cups porcini mushrooms (or baby portabellas)
1 1/2 cups water
Salt and pepper, as needed
4 oz. prosciutto ham, sliced thin and cut into ribbon-like pieces
2 Tbsp. butter
2 Tbsp. chopped garlic
2 Tbsp. olive oil
Melt butter in a medium saucepan. Add celery, red pepper and onions;
cook until tender.
Add water and bring to a boil. Add lentils, cover, reduce temperature
to low and cook 45 min. or until tender. Season with salt and pepper
after cooking.
Heat olive oil in med. sauté pan. Add garlic and steak. Cook 3 to 4
min. turning steak once. Remove steak. Deglaze pan with wine; add
mushrooms, olives, ham and steak. After 10 min., remove steaks from pan
and reduce sauce for 5 min.
Add asparagus; return steaks to pan; cook 5 min.
Serve steak, asparagus and mushroom mixture over lentils. Yield:
Servings: 6.
Source: Certified Angus Beef
SWEET ONION-TOMATO
TARTLETS
~Shared by Linda
H., Rosharon, TX
Makes: 18 servings
Serving size: 1 tartlet
3 cups grape tomatoes
1 sweet onion, quartered and thinly sliced (about 2 cups)
2 tablespoons olive oil
1 tablespoon snipped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon sherry vinegar
1 17.3ounce package (2 sheets)frozen puff pastry sheets, thawed
Manchego or Parmigiano-Reggiano cheese shavings
1. Preheat oven to 400 degrees F. Prick tomatoes with a fork or the tip
of a sharp knife. In an ungreased 15x10x1-inch baking pan, combine
tomatoes, onion, oil, rosemary, salt, and pepper. Roast for 25 to 30
minutes or until onion is tender. Remove from oven. Sprinkle with
vinegar; cool.
2. Meanwhile, line a large baking sheet with parchment paper or foil.
On a lightly floured surface, unfold puff pastry. Using a 3-inch round
cookie cutter, cut pastry into rounds. Place rounds on the prepared
baking sheet.
3. Spoon about 2 tablespoons of the roasted tomato mixture onto each
pastry round. Bake for 15 to 20 minutes or until edges are puffed and
golden brown. Let stand on baking sheet for 5 minutes before serving.
Garnish with cheese. Makes about 18 tartlets.
POPEYE'S CAJUN RICE
~Shared by Johnny,
LA
Yield: 8 – 10 servings.
1 LB Lean Ground Beef
1/2 C. Finely Dice Bell Pepper
1/3 C. Diced Green Onions
1/2 tsp. Garlic Powder
1/2 tsp. Celery Flakes
1 tsp. Creole Seasoning
1/4 tsp. Red Pepper
4 C. Long Grain Rice Cooked and Drained
1/4 – 1/3 C. Water
1/4 tsp. Black Pepper
In fry pan stir in ground beef, bell pepper and cook on med. high heat
until beef loses its pink color and bell pepper is soft. Remove excess
grease. Turn temperature down to medium or medium low. Add remaining
ingredients, stir and cook together until ground beef is completely
cooked and liquid is gone about 25 – 35 min. More Creole seasoning and
red pepper may be added for that Cajun at Heart. I like to use Tony
Chachere’s More Spice And Less Salt.
CHEESE GRITS SOUFFLE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 c. hominy grits, quick cooking
4 c. boiling water
Salt to taste
3 lg. eggs, separated
1/2 stick butter
1 c. shredded sharp cheddar cheese
Cayenne pepper to taste
Pour grits into boiling salted water in a heavy pan. Stir constantly
until thick and perfectly smooth. Add butter, stir and remove from
stove. Add cheese, cayenne and egg yolks. Cool a bit. Beat egg whites
until stiff but not dry. Fold into grit mixture, leaving large pieces
of egg white showing. Pour into 1 1/2 quart buttered casserole. Bake
375 degrees for 40 to 50 minutes until top is golden brown and firm in
middle.
MOCHA-PECAN MUD PIE
~Shared by Treva, NC
YIELD: Makes 9 servings
PREP TIME: 15 Minutes
BAKE: 10 Minutes
FREEZE: 8 Hours, 10 Minutes
1/2 cup chopped pecans
Vegetable cooking spray
1 teaspoon sugar
1 pint light coffee ice cream, softened
1 pint light chocolate ice cream, softened
1 cup coarsely chopped reduced-fat cream-filled chocolate sandwich
cookies, divided (about 10 cookies)
1 (6-ounce) ready-made chocolate crumb piecrust
2 tablespoons light chocolate syrup
Place pecans in a single layer on a baking sheet coated with cooking
spray; sprinkle evenly with sugar.
Bake at 350° for 8 to 10 minutes or until lightly toasted. Cool.
Stir together ice cream, 3/4 cup cookie chunks, and 1/3 cup pecans;
spoon into piecrust. Freeze 10 minutes. Press remaining cookie chunks
and pecans evenly on top. Cover with plastic wrap, and freeze 8 hours.
Drizzle individual slices evenly with chocolate syrup.
Note: For testing purposes only, we used Keebler Chocolate Ready Crust,
Häagen-Dazs Light Coffee Ice Cream, and Häagen-Dazs Light Dutch
Chocolate Ice Cream.
Nutritional Information per serving: Calories: 327 Calories from fat:
39%; Fat: 14.5g; Saturated fat: 4.4g; Monounsaturated fat: 3.6g;
Polyunsaturated fat: 1.8g; Protein: 5.4g; Carbohydrate: 45.8g; Fiber:
1.9g; Cholesterol: 2mg; Iron: 1.3mg; Sodium: 190mg; Calcium: 41mg
Source: Southern Living DECEMBER 2005
TENDERLOIN NOODLE
CASSEROLE
~Shared by Jean P.,
Syracuse, NY
6 oz. (about 3 cup.) noodles
6 (1/2 inch thick) slices pork tenderloin
3 tbs. melted butter
3 tbs. flour
3/4 tsp. salt and pepper
1 cup milk
3/4 cup crumbled blue cheese (3 oz.)
3 tbs. green pepper
3 tbs. pimento
Cook noodles in salted boiling water. Rinse and drain. Slowly brown
pork tenderloins on both sides. Season.
Blue Cheese Sauce:
Melt butter and flour. Stir in milk. Cook until thick. Season. Add
crumbled blue cheese. Combine noodles, sauce, and green pepper, and
pimento. Place in 6 x 10 x 1 1/2 inch baking dish. Arrange meat on top.
Bake 30 minutes in 350 degree oven. Makes 6 servings.
FUDGE PIE
~Shared by Marilyn
M., Canton, OH
3/4 cup butter
3 (1-ounce) unsweetened chocolate squares
3 large eggs
1 1/2 cups sugar
3/4 cup all-purpose flour
1 teaspoon vanilla extract
3/4 cup chopped pecans, toasted and divided
Toppings: vanilla ice cream and chocolate syrup
Cook butter and chocolate in a small saucepan over low heat, stirring
often until melted.
Beat eggs at medium speed with an electric mixer 5 minutes. Gradually
add sugar, beating until blended. Gradually add chocolate mixture,
flour, and vanilla, beating until blended. Stir in 1/2 cup pecans.
Pour mixture into a lightly greased 9-inch pie plate. Bake at 350F for
35 to 40 minutes or until center is firm. Cool. Top each serving with
vanilla ice cream and chocolate syrup; sprinkle with remaining chopped
pecans. Makes 1 9" pie.
FIG NEWTON COFFEE
CAKE
~Shared by Linda
H., Rosharon, TX
BATTER
1/3 c, butter, softened
1/2 c . sugar
1 lg egg
1 tsp vanilla extract
1 1/4 c.gluten free flour mix
1 1/2 tsp baking powder
1/2 tsp salt
1/2 c. milk
FILLING
2/3 c . Splenda brown sugar, firmly packed
1 tsp cinnamon
2 Tbsp unsalted butter, cold
15 fig newton cookies, crumbled
CRUMBLE TOPPING
1 c. gluten free flour mix
1/3 c .sugar
1/3 c .Splenda brown sugar, firmly packed
1/4 tsp salt
1/2 c . oats
1 stick cold butter, cubed
Preheat oven to 350 degrees. Grease an 8" X 8" or 9" X 9" baking pan.
For batter cream butter and sugar together and beat in eggs and
vanilla. Combine flour, baking powder and salt; add to creamed mixture
alternately with milk; set aside.
For filling combine brown sugar, cinnamon and cut in butter until
crumbly. Fold in crumbled cookies; set aside.
Spread a third of the batter into pan. Top with half of the filling.
Repeat layers. Top with remaining batter.
For topping stir together flour, sugars and salt. Cut in butter and
stir in oats. Press together and top coffee cake with large crumbles.
Bake for 35-40 minutes or until golden brown. Cool on a wire rack
before cutting.
EASY OVEN ROASTED
POTATOES
~Shared by Johnny,
LA
Yield: 4 servings.
Prep Time: 20 minutes
Cook time: 40 minutes
2 pounds potatoes – any kind will do
1 package Lipton Onion Soup Mix
1/4 cup of oil, you can use olive, or even plain vegetable oil
Optional Addins:
1 red bell pepper chopped
1 medium sized onion chopped
Preheat oven to 450 degrees. Cube potatoes into small bite sized
pieces, place potatoes into a gallon sized ziploc bag, pour oil over
potatoes, and mix well. Add in optional ingredients if you like.
Sprinkle in dry onion soup mix, and shake the back so the soup mix
coats the potatoes. Place potatoes into a 13 x 9 inch baking dish. Bake
for approximately 40 minutes.
BROCCOLI CAULIFLOWER
SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 cups broccoli florets
2 cups cauliflower florets
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 cup chopped celery
1 cup chopped seeded fresh tomato
1/2 cup cubed Swiss cheese
1/2 cup cubed cheddar cheese
6 green onions with tops, sliced
1 cup mayonnaise
1 cup (8 ounces) sour cream
1 tablespoon lemon juice
1 tablespoon confectioners' sugar
Directions
In a large salad bowl, combine the first nine ingredients. Blend
together remaining ingredients and toss with vegetable mixture. Chill.
Yield: 12-16 servings.
Source: Taste Of Home Country Cooking, 1996
STRAWBERRY BREAKFAST
CRESCENTS
~Shared by Treva, NC
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
4 rolls Betty Crocker® Fruit RollUps® Strawberry Fruit Snack
2/3 cup powdered sugar
1/4 teaspoon vanilla
2 to 3 teaspoons milk
1. Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll
dough; separate into 8 triangles.
2. Unroll fruit snack rolls; cut each diagonally into 2 triangles.
Place each fruit roll triangle on 1 dough triangle (fold or tuck each
fruit roll so all is on dough). Roll up each dough triangle, starting
with shortest side of triangle and rolling to opposite point; place
point side down on sprayed cookie sheet. Curve into crescent shape.
3. Bake at 350°F. for 12 to 15 minutes or until golden brown. Cool 2
minutes; remove from cookie sheet. Meanwhile, in small bowl, mix
powdered sugar, vanilla and enough milk until smooth and desired
drizzling consistency.
4. Drizzle glaze evenly over warm rolls. Serve warm.
RASPBERRY VINEGAR
PORK CHOPS
~Shared by Jean P.,
Syracuse, NY
1 tbs. butter or margarine
1 tbs. olive oil or vegetable oil
3 lb. pork tenderloin
1/2 cup raspberry vinegar, divided
3 garlic cloves, sliced thin
2 tomatoes, seeded and chopped
1 tsp. dried sage or thyme
Tarragon or basil
1 tbs. fresh or dried parsley
Salt & pepper to taste
Fresh raspberries to garnish when available
1/2 cup chicken stock
Melt butter in skillet. Add oil. Brown the pork on each side over high
heat. Pour off oil; reduce heat to medium low. Add 2 tablespoons
vinegar and garlic. Cover. Simmer for 10 minutes. Remove pork to heated
container, cover to keep warm. Add remaining vinegar. Stir up browned
bits from bottom. Raise heat and boil until vinegar is reduced to thick
glaze. Add the tomatoes, sage, parsley and chicken stock. Boil until
liquid is reduced to half. Strain sauce. Season with salt and pepper.
Spoon over chops. Garnish with fresh berries and sage.
CHERRY ANGEL DESSERT
~Shared by Marilyn
M., Canton, OH
1 angel food cake, cut into 1/2-inch cubes
1 can cherry pie filling
1 package instant vanilla pudding mix
1 1/2 cups milk (at least 2%)
1 cup regular sour cream
Whipped cream
Place half of the angel food cubes into a 9-inch square pan or dish.
Spoon cherry pie filling over cake. Top with remaining angel food
cubes. In a bowl, combine pudding mix, milk, and sour cream. Beat until
smooth. Spoon over cake pieces. Chill for at least 5 hours. Tastes
great when topped with whipped cream. and toasted slivered almonds,
optional.
POTATO SALSA SAMOSAS
~Shared by Linda
H., Rosharon, TX
These golden and flaky puff pastry pockets are filled with a delectable
potato filling that's been kicked up with salsa, curry and cilantro.
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
2 cups frozen diced potatoes (hash browns), cooked according to package
directions
1 cup Pace® Pineapple Mango Chipotle Salsa
1 teaspoon curry powder
2 tablespoons chopped fresh cilantro leaves
1 egg
1 tablespoon water
Heat the oven to 400°F. Unfold the pastry sheets on a lightly
floured surface. Roll the pastry sheets into 2 (12-inch)
squares. Cut each into 6 (about 3-inch) squares, making 12 in
all. Coarsely mash the potatoes, salsa, curry powder and cilantro
in a medium bowl. Beat the egg and water in a small bowl with a
fork.
Divide the potato mixture among the pastry squares. Brush the
edges of the pastry squares with the egg mixture. Fold the pastry
over the filling to form a triangle and crimp with a fork to
seal. Brush the filled pastries with the egg mixture. Place
the filled pastries onto 2 baking sheets.
Bake for 20 minutes or until the pastries are golden brown. Serve
with additional salsa if desired. Serves: 12
Source: Pace.com
RED BEANS AND RICE
~Shared by Mary H.,
Montreal, Canada
Serves 4 to 6
vegetable oil or olive oil
1 onion, chopped
2 stalks celery, chopped
1 red or yellow bell pepper, seeded, chopped
3 to 4 garlic cloves, crushed or chopped
4 cups cooked red kidney beans, drained
4 to 5 cherry tomatoes, chopped, or 1 can diced or stewed tomatoes
1/4 cup Pickapeppa sauce*
hot, cooked rice
* Jamaican seasoning available at West Indian and other specialty food
stores. Possible substitutes: HP, A1 or Worcestershire sauce, but
these are not as sweet
In a large, heavy saucepan over medium heat, coat pan with a little oil
and cook onion, celery, pepper and garlic for about 10 minutes, until
the onions start to turn golden. Add beans, tomatoes and sauce
and bring to a simmer. Lower heat to very low, cover and cook
gently for about an hour, stirring occasionally, until thickened.
Add a little water, stock or tomato juice if mixture becomes too thick.
Beans may be cooled and refrigerated for a day or two, then reheated.
Serve hot over rice.
Source: Montreal Gazette
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
SPICE-UP HEALTHY SOUP
~Shared by Maggie,
TX
14 Servings
Prep: 15 min.
Cook: 40 min.
Ingredients
1 medium onion, chopped
1/3 cup medium pearl barley
4 garlic cloves, minced
2 tablespoons canola oil
5 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 boneless skinless chicken breast halves (4 ounces each)
1 cup dried lentils, rinsed
1 jar (16 ounces) picante sauce
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 cup minced fresh cilantro
8 cups chopped fresh spinach
Directions
In a Dutch oven, saute onion and barley in oil until onion is tender.
Add garlic; cook 1 minute longer. Add the broth, chicken and lentils;
bring to a boil. Reduce heat; cover and simmer for 15 minutes or until
chicken is no longer pink. Remove chicken and set aside. Add the
picante sauce, garbanzo beans and cilantro to soup; cover and simmer 10
minutes longer or until barley and lentils are tender. Shred chicken
with two forks. Add spinach and chicken to soup. Simmer, uncovered, for
5 minutes or until spinach is wilted. Yield: 14 servings (3-1/2
quarts).
Nutrition Facts: 1 cup equals 156 calories, 3 g fat (trace saturated
fat), 9 mg cholesterol, 601 mg sodium, 21 g carbohydrate, 7 g fiber, 11
g protein.
Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1/2 fat.
Source: Taste of Home
MEXICAN BEEF STEW
~Shared by Maggie,
TX
This recipe comes from an old Better Homes and Gardens Mexican
cookbook, with only minor modification. I added a few mushrooms
and a green pepper. This can be cooked on the stove in a covered
Dutch oven. But I've always cooked it in the oven in a covered
enamelware cooker, which makes the beef very tender.
2 lb Beef Stew Meat, Cubed
2 T Oil
3 c Water
2 T Parsley
1 t Red Pepper Flakes
1 can No Salt Added Tomatoes
1 Onion, Cut Up
1/4 c Water
2 T Sesame Seeds
2 ea Garlic, Minced
1 t Low Sodium Beef Bouillon
1/4 t Cumin
2 Zucchini, Cut In 1" Pieces
3 Turnip, Diced
3 Corn, Cut In 1" Pieces
Brown meat in oil, half at a time. Place meat, water and parsley
in covered roasting pan and cook at 350 until meat in tender, about 1
1/2 hours. in blender combine tomatoes, onion, spices, bouillon and 1/4
cup of water. Blend until nearly smooth. Add to beef
mixture along with squash, potatoes and corn. Continue cooking
until vegetables are done, about 40 minutes.
Yield: 8 Servings
Per Serving:
447 Calories
37 g Protein
24 g Total Fat
8 g Saturated Fat
3 g Polyunsaturated Fat
10 g Monounsaturated Fat
21 g Carbohydrates
4.1 g Fiber
129 mg Sodium
798 mg Potassium
113 mg Cholesterol
Click
if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
TILAPIA WITH WARM TOMATO SALSA
~Shared by Mary S.,
Nashville, TN
Yield: Makes 4 servings.
INGREDIENTS
- 1 Tbsp. extra virgin olive oil
- 3/4 cup chopped onion
- 1 large garlic clove, finely chopped
- 1 1/2 lbs. beefsteak-style tomatoes, peeled, seeded and chopped
(see note)
- 4 oil-cured or Greek olives, pitted and cut in thin strips
- 1 Tbsp. small capers, rinsed and drained
- Salt and ground pepper
- 1 1/4 lbs. tilapia filets
- Olive oil cooking spray
DIRECTIONS
In medium skillet, heat oil over medium-high heat. Add onions and cook
for 1 minute. Add garlic and cook until onions are translucent, 4
minutes, stirring often.
Add tomatoes and cook until they release liquid and are slightly soft
but still holding their shape, about 4 minutes, stirring occasionally.
Mix in olives and capers. Season salsa to taste with pepper.
Set salsa aside, or transfer to container, cool, seal and refrigerate
for up to 24 hours. To warm, heat salsa in small saucepan over medium
heat, stirring occasionally, until lukewarm, 4-5 minutes.
Lightly season fish with salt and pepper on both sides. Coat medium
skillet liberally with cooking spray and set over medium-high heat.
Arrange tilapia in the pan, topside down, and cook until crusty on
bottom, about 4 minutes. Using large pancake turner, turn filets and
cook until white in center at thickest part, 2 to 4 minutes.
Place each filet on dinner plate. Spoon one-fourth of warm salsa over
fish and serve.
Note: To peel tomatoes, either use serrated vegetable peeler or plunge
them into a large pot of boiling water until skin cracks, 30-60
seconds, remove with slotted spoon, and lift skin off tomatoes using
your fingers.
Nutritional Information Per Serving:
220 calories; 7 g total fat; 1.5 g saturated fat; 10 g carbohydrate;
30 g protein; 3 g dietary fiber; 210 mg sodium
Source: Dana Jacobi, author of "12 Best Foods" Cookbook
SUMMER GARDEN PILAF
~Shared by Mary S.,
Nashville, TN
Yield: 7 servings
INGREDIENTS
- 1 tablespoon extra virgin olive oil or canola oil
- 1 cup plus 2 tablespoons (1/3-inch dice) zucchini
- 1 cup fresh or frozen whole kernel corn
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped onion
- 1/2 teaspoon dried oregano
- 3 cups cooked brown rice
- Scant 1/2 teaspoon salt
DIRECTIONS
Place the oil in a large deep nonstick skillet and preheat over
medium-high heat. Add the zucchini, corn, red bell pepper, onion, and
oregano. Cook, stirring frequently, for 3 to 4 minutes, just until the
vegetables are crisp-tender. Periodically place a lid over the skillet
if it becomes too dry. (The steam released from the cooking vegetables
will moisten the skillet.)
Add the rice and salt to the skillet mixture and reduce the heat to
medium. Cook, stirring frequently, for a couple of minutes, until the
mixture is heated through. Add a tablespoon or two of water if the
mixture seems too dry. Serve hot.
Nutritional Information Per Serving (per 3/4 cup serving): Calories:
140, Carbohydrate: 26 g, Cholesterol: 0 mg, Fat: 2.9 g, Saturated Fat:
0.4 g, Fiber: 2.7 g, Protein: 3.3 g, Sodium: 138 mg, Calcium: 16 mg
Diabetic Exchanges: 1-1/4 Starch, 1 Vegetable, 1/2 Fat
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
PENNE PRIMAVERA WITH
SHRIMP
~Shared by Mary S.,
Nashville, TN
Yield: 6 main dish servings
Source: Dreamfields Healthy Carb Pasta
INGREDIENTS
- 8 ounces Dreamfields Penne Rigate (3 cups uncooked)
- 1-1/2 cups baby carrots
- 1-1/2 cups sugar snap peas, about 12 ounces
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 12 ounces fresh shrimp, peeled and deveined
- 1/4 cup white cooking wine
- 1/4 cup grated Parmesan cheese
- 1/2 cup half & half
- 1 tablespoon lemon juice
- 3 cups baby arugula (or spinach)
DIRECTIONS
Bring 2 quarts of water to a boil in a large pot. Add carrots and snap
peas and cook for 3 minutes. Remove with a slotted spoon. Add pasta to
the boiling water and cook according to package directions.
Over medium-high heat in a large skillet, heat oil. Add garlic and
saute for 1 minute. Add carrots, snap peas, salt and pepper and cook
for 2 minutes. Add shrimp and wine and cook until wine has evaporated.
Add cream and lemon juice, reduce heat and simmer for 3 minutes.
In a large bowl, toss together hot pasta with shrimp and vegetable
mixture, arugula and Parmesan cheese. Serve immediately.
Nutritional Information (Per Serving): Calories: 419; Protein: 30g;
Sodium: 412 mg; Cholesterol: 150 mg; Fat: 11 g; Saturated Fat: 4g;
Dietary Fiber: 7 g; Digestible Carbohydrates: 20g
Note: The Dreamfields process results in a pasta with 5 grams fiber and
only 5 grams digestible carbohydrates per serving and a 65% lower
glycemic index than regular pasta. If traditional pasta is used in this
recipe there is a total of 65g carbohydrate.
Source: Dreamfields Healthy Carb Pasta
http://www.dreamfieldsfoods.com/healthy-pasta-recipes.html
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
DAN DAN NOODLES
~Shared by Maggie,
TX
Yield: Makes 2 servings
Ingredients
8 ounces Shanghai-style noodles (cu mian) or udon
2 tablespoons vegetable oil
12 ounces ground pork
Kosher salt and freshly ground black pepper
2 tablespoons chopped peeled ginger
3/4 cup chicken stock
2 tablespoons or less chili oil
2 tablespoons red wine vinegar
2 tablespoons soy sauce
4 teaspoon tahini (sesame seed paste)
1 teaspoon Sichuan peppercorns
Pinch of sugar
2 tablespoons chopped roasted peanuts
2 tablespoons thinly sliced scallions
Ingredient info: Shanghai-style noodles, udon, and chili oil can be
found at better supermarkets and at Asian markets. Sichuan peppercorns
are available at some specialty foods stores and at Asian markets.
Tahini is available at better supermarkets and Middle Eastern markets.
Preparation
Cook noodles in a large pot of boiling water until just tender but
still firm to the bite. Drain; transfer to a large bowl of ice water
and let stand until cold. Drain well and divide between 2 bowls.
Heat vegetable oil in a medium skillet over medium heat. Add pork,
season with salt and pepper, and stir, breaking up pork with a spoon,
until halfway cooked, about 2 minutes. Add ginger; cook until pork is
cooked through and lightly browned, about 2 minutes. Stir in chicken
stock and next 6 ingredients; simmer until sauce thickens, about 7
minutes. Pour pork mixture over noodles; garnish with peanuts and
scallions.
Source: http://www.epicurious.com
STEAK FLORENTINE
~Shared by Maggie,
TX
Yield: Serves 2
Ingredients
Two 10-ounce round or butt steaks, each about 1 inch thick
1 1/2 tablespoons unsalted butter
1 tablespoon minced shallot (1 small shallot)
1 pound fresh spinach, stemmed
1 tablespoon minced garlic
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons freshly grated Parmesan cheese
Preparation
Remove the steaks from the refrigerator and let them rest at room
temperature for 30 to 60 minutes. Preheat the oven to 400°F.
In a large sauté pan, melt 1 tablespoon of the butter over medium heat
and when hot, add the shallots and cook for 1 to 2 minutes or until
soft. Add the spinach to the pan and cook for 3 to 4 minutes, stirring,
or until the spinach just wilts. Do not let it get too limp. Remove the
pan from the heat, cover to keep warm, and set aside.
In a small sauté pan, heat the remaining 1/2 tablespoon butter over
medium-low heat and cook the garlic for 2 to 3 minutes or until it
begins to brown. Set aside.
Lightly sprinkle the steaks with salt and pepper.
In another large sauté pan, heat the olive oil over medium-high heat
and when very hot, sear the steaks for about 2 minutes on each side.
Transfer the steaks to a roasting pan and roast for 3 to 4 minutes or
until barely medium-rare.
Remove the steaks from the oven and turn on the broiler.Drain the
liquid from the spinach and spread the spinach in a broiler pan. Set
the steaks on top of the spinach and then top each steak with the
garlic and butter. Sprinkle a tablespoon of cheese over each steak and
broil for 1 to 2 minutes or until the cheese melts and is lightly
browned. Let the steak rest for 5 to 10 minutes. Divide between 2
plates.
Source: Morton's Steak Bible by Klaus Fritsch with Mary Goodbody
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
MALIBU CHICKEN
Serve with Baked Potato Wedges and Fry Sauce (recipes follow).
3 egg yolks
2 cloves garlic, minced
4 boneless, skinless chicken breast halves
6 Tbsp. butter
1 c. Panko bread crumbs (Japanese bread crumbs)
1 c. grated Parmesan cheese
1 Tbsp. dried parsley
1 Tbsp. garlic powder
½ Tbsp. salt
1 Tbsp. ground black pepper
4 slices black forest ham
4 slices Swiss cheese
Creole Mustard Sauce:
2 tablespoons Grey Poupon Dijon mustard
3 tablespoons mayonnaise
1 teaspoon yellow mustard
1 teaspoon honey
Mix together and chill in refrigerator.
In a small bowl, beat egg yolks with garlic. Place chicken and egg
mixture in a large Ziploc bag, squeeze out all the air and seal
tightly. Refrigerate for at least 4 hours, or overnight if possible.
Preheat oven to 400 degrees. Melt butter and pour into bottom of a 9x13
baking dish. Mix together the bread crumbs and Parmesan cheese,
parsley, garlic powder, salt and pepper. Dip marinated chicken in crumb
mixture. Place coated chicken in baking dish, and pour remaining egg
mixture over the top. Bake for 15 min on each side or until chicken is
no longer pink and juices run clear. Top each piece of chicken with ham
and slice of Swiss cheese. Place back in the oven for about 5 min or
until cheese is melted. Remove from oven and serve with Creole Mustard
Sauce.
*These also make GREAT sandwiches or wraps the next day, just cut it
into strips.
BAKED POTATO WEDGES
4 to 5 small potatoes
olive oil
Johnny's Seasoning Salt (or any kind of seasoning salt)
Parmesan cheese
Scrub potatoes well, slice into wedges and place in a large plastic
bag. Add a little olive oil and toss to coat then transfer to a
foil-lined baking sheet with the skin side down. Sprinkle potatoes
generously with seasoning salt and parmesan cheese. Bake at 450-degrees
for 30-35 minutes (or until cooked through and golden brown). Do not
stir while cooking. Serve with ketchup, fry sauce, or ranch
dressing.
FRY SAUCE
1/3 c. ketchup (if you want to make it more like Red Robin you can
substitute BBQ sauce)
2/3 c. mayonnaise
optional: 1 tsp mustard (just for a little added zip)
(If you want it like In-n-Out's special sauce: add some pickle relish)
Mix all ingredients until smooth. Eat with fries or chicken nuggets.
15 MINUTE CREAMY
AVOCADO PASTA
Inspired by MyRecipe.org, as seen on Oh She Glows.
1 medium ripe avocado, pitted
1/2 lemon, juiced + lemon zest to garnish, if desired
2-3 garlic cloves, to taste
1/4 tsp kosher salt, or to taste
~1/4 cup fresh basil
2 Tbsp extra virgin olive oil
6 oz whole wheat pasta of choice (I used linguine)
freshly ground black pepper, to taste
Directions:
Bring several cups of water to a boil in a medium sized pot. Add in
your pasta, reduce heat to medium, and cook until al dente, about 8-10
minutes.
Meanwhile, make the sauce by placing the garlic cloves, lemon juice,
and olive oil into a food processor. Process until smooth. Now add in
the pitted avocado, basil, and salt. Process until smooth and creamy.
When pasta is done cooking, drain and rinse in a strainer and place
pasta into a large bowl. Pour on sauce and toss until fully combined.
Garnish with lemon zest and black pepper. Serve immediately. Makes 3
servings.
Nutrition Information (per serving): 321 calories; 16 g. fat; 0 mg.
cholesterol; 197 mg. sodium; 48.3 g. carbohydrate; 9 g. fiber; 8 g.
protein.
WATERGATE SALAD
Ingredients
1 20-oz. can crushed pineapple
1 pkg. instant pistachio pudding
1/2 C. chopped walnuts
1/2 C. miniature white marshmallows
8-oz. whipped topping
Directions
Mix first 4 ingredients and then fold in whipped topping. Refrigerate
overnight and serve.
LIGHTER CHICKEN
PARMESAN
As seen on Melissa Bakes and Brown Eyed Baker, originally from Cook’s
Illustrated, October 2006.
1 1/2 cups panko breadcrumbs
1 Tbsp olive oil
1/2 cup grated Parmesan cheese
1/2 cup all-purpose flour
1 1/2 tsp garlic powder
Salt and pepper
2 large egg whites
1 Tbsp water
non-stick cooking spray
3 boneless, skinless chicken breasts (~8 oz each), halved width-wise to
create thinner breasts
1 cup marinara sauce, warmed (plus more for pasta, if desired)
1/2 cup part-skim mozzarella cheese, shredded
Directions:
Adjust an oven rack to the middle position and heat the oven to 475
degrees.
Heat a large skillet over medium heat and add oil. When the oil is hot,
stir in the panko and stir often, until golden, about 10 minutes.
Spread the bread crumbs in a shallow dish and cool slightly; when cool,
stir in the Parmesan.
In a second shallow dish, combine the flour, garlic powder, 1/2
teaspoon salt, and 1/2 teaspoon pepper together. In a third shallow
dish, whisk the egg whites and water together.
Line a rimmed baking sheet with foil, place a wire rack on top, and
spray the rack with vegetable oil spray. Lightly dredge the cutlets in
the flour, shaking off the excess, then dip into the egg whites, and
finally coat with the bread crumbs, Press on the bread crumbs to make
sure they adhere. Lay the chicken on the wire rack and bake about 15
minutes.
Remove the chicken from the oven. Spoon 2 tablespoons of the sauce onto
the center of each cutlet and top the sauce with 2 tablespoons of the
mozzarella. Return the chicken to the oven and continue to bake until
the cheese has melted, about 5 minutes. Serve over whole wheat pasta
and additional marinara and parmesan, if desired. Yield: 6 servings (4
ounces each).
Nutrition Information (per serving): 264 calories; 6.3 g. fat; 66 mg.
cholesterol; 483 mg. sodium; 16.3 g. carbohydrate; 0.8 g. fiber; 34.8
g. protein.
BREAKFAST BRAID
Yield: 2-3
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
1 container of reduced fat crescent roll dough, rolled into a ball
Cooking spray
3-4 slices of bacon, cooked & crumbled
5 eggs
1 tbsp milk
Sea salt and freshly cracked pepper, to taste
Cayenne pepper, to taste
2-3 tbsp Sharp cheddar cheese, shredded
1 tbsp green onion, sliced
Directions:
Remove the crescent roll dough from the container and roll into a ball.
Let it sit for 15 minutes so the dough is easier to use. Preheat the
oven to 375 degrees and line a baking sheet with a silpat mat.
Heat a skillet over medium heat and coat it with cooking spray. Whisk
the eggs together with the milk, sea salt, freshly cracked pepper, and
cayenne pepper, to taste. Pour the egg mixture into the skillet.
Constantly fold the egg mixture from the bottom of the pan to the top.
This will keep it from overcooking and the middle section will stay
soft and fluffy. Do this constantly for 1 or 2 minutes, or until the
eggs are just set. Don't overcook - they will finish cooking in the
oven.
Roll (or spread) the dough out on top of the silpat mat into a
rectangle. Sprinkle some cheese, green onions, and bacon down the
center of the dough. Add the scrambled eggs then the remaining cheese,
green onion, and bacon on top.
Cut even slits on both sides of the filling with a pizza cutter. Fold
the ends over the filling then starting at one end, fold alternating
strips at an angle across the filling.
Place into the oven and bake for 13-15 minutes. Remove from the oven
and let it rest for 1-2 two minutes before slicing and serving. Enjoy.
Source: Recipe and photo by For the Love of Cooking.net
http://www.fortheloveofcooking.net/2012/01/breakfast-braid.html
KICKIN' STUFFED
ZUCCHINI
Ingredients:
4 medium zucchini, sliced in half lengthwise
2 garlic cloves, minced and smashed
1 tablespoon extra virgin olive oil
15 ounce can black beans, drained and rinsed
3/4 cup shredded cheese
1/3 cup favorite salsa
1/4 cup finely chopped cilantro
1/4 teaspoon ground chipotle pepper
Coarse salt
Freshly ground black pepper
Sour cream (optional)
Instructions:
Prepare the grill for medium direct grilling. Scoop out the centers of
the zucchini, leaving about 1/4 inch of flesh along the walls. (Discard
scooped out flesh or use for other purpose.) Combine olive oil, garlic,
and ground chipotle pepper in a bowl and brush onto the cut side of the
zucchini. Generously salt and pepper the zucchini. In a bowl combine
the beans, 1/2 cup of the cheese, salsa, and cilantro, and season with
salt and pepper. Stuff the bean mixture into the zucchini and top off
with the remaining cheese. Grill the zucchini until the stuffing is hot
and the zucchini is fork tender (approximately 10 minutes). Serve
immediately with sour cream (optional).
Source: Jason's BBQ Adventures
YUM YUM SAUCE
If you have ever been to a Japanese steak house, then you know all
about this sauce. Goes great with grilled meats, seafood, and
vegetables.
1 cup mayonnaise
1/4 cup water
1 teaspoon tomato paste
1 tablespoon melted butter
1 teaspoon granulated garlic
1 teaspoon sugar
1 teaspoon paprika
1/2 teaspoon cayenne pepper
Directions:
Thoroughly mix all ingredients together in a bowl. Place in
refrigerator, covered, for at least 1 hour and preferably overnight.
|
|
|
A
to Z Readers' Family-Owned
Business Guide |
|
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.
|
|
|
|