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A
to Z
Recipes
March 11,
2012
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. If you're
feeling weird this morning, you probably forgot to change your
clocks. Yup... today's the day. And you're late for church. We've got some great recipes for you
today. I hope you enjoy the issue, my friends.
The current Monthly Theme
topic is Breakfast
& Brunch 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.
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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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~Shared by Mary H., Montreal, Canada
I like my new phone, my computer works just fine, my calculator is
perfect, but I miss my mind!
~Author unknown
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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THE METHODIST CHURCH LADIES' "WHITE
LIE" CAKE
~Shared by Lucy Wellhausen, OH
Owner of http://OhioHoney.com
Have you ever told a white lie?
You are going to love this, especially all of those who bake for church
events.
Alice Grayson was to bake a cake for the Baptist Church Ladies' Group
in Tuscaloosa, but forgot to do it until the last minute. She
remembered the morning of the bake sale and after rummaging through
cabinets, found an angel food cake mix & quickly made it while
drying her hair, dressing, & helping her son pack for Scout camp.
When Alice took the cake from the oven, the center had dropped flat and
the cake was horribly disfigured. She thought, 'Oh dear, there is not
time to bake another cake.'
This cake was important to Alice because she did so want to fit in at
her new church and in her new community of friends. So, being
inventive, she looked around the house for something to build up the
center of the cake.
Alice found it in the bathroom - a roll of toilet paper. She plunked it
in and covered it with icing. Not only did the finished product look
beautiful, it looked perfect.
Before she left the house to drop the cake by the church and head for
work, Alice woke her daughter Amanda and gave her some money and
specific instructions to be at the bake sale the moment it opened at
9:30 and to buy the cake and bring it home.
When Amanda arrived at the sale, she found the attractive, perfect cake
had already been sold. She grabbed her cell phone and called her mom.
Alice was horrified - she was beside herself. Everyone would know! What
would they think? She would be ostracized, talked about, and ridiculed!
All night, Alice lay awake in bed thinking about people pointing
fingers at her and talking about her behind her back.
The next day, Alice promised herself she would try not to think about
the cake and would attend the fancy luncheon/bridal shower at the home
of a fellow church member and try to have a good time. Alice did not
want to attend because the hostess was a snob who more than once had
looked down her nose at Alice because she was a single parent and not
from the founding families of Tuscaloosa but, having already RSVP'd,
she couldn't think of a believable excuse to stay home.
The meal was elegant, the company was definitely upper crust old South
and, to Alice 's horror, the cake in question was presented for
dessert! Alice felt the blood drain from her body when she saw the cake!
She started out of her chair to tell the hostess all about it, but
before she could get to her feet, the Mayor's wife said, 'What a
beautiful cake!'
Alice still stunned, sat back in her chair when she heard the hostess
(who was a prominent church member) say,
'Thank you, I baked it myself.'
Alice smiled and thought to herself, 'God is good.'
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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Crock Stuff
~Shared by Treva, NC
Some interesting crockpot tips and trivia from
http://www.spirasolaris.com/hshp/crockpot2.html.
Most crockpot recipes call for a cooking time of about 8 hours on low.
If a recipe calls for less time (or you want to cook on high), you can
use a household timer to start the crockpot at the appropriate time,
and to turn it off as well. Just use the same type of timer used to
turn lights on and off when you're away from home.
Use the crockpot for slow cooking dishes you normally cook on the
stove, such as stew, spaghetti sauce, soups, chili, etc. They cook
unattended and you can use that time for something else.
Resist the impulse to peek inside the crockpot. Every time you lift the
lid, you add about 30 minutes cooking time, due to heat loss.
Always put vegetables at the bottom. They take longer to cook than meat.
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: Breakfast and
Brunch Recipes
It is believed that breakfast is
the most important meal of the day. I'm a believer, especially when it
is tasty! We will be gathering favorite breakfast and brunch recipes
this month, just in time for Easter and Mother's Day. What could be
more special than a wonderful brunch after Easter service or breakfast
in bed for your special lady? Please join us in sharing great breakfast
and brunch recipes to be posted just in time for Easter and Mother's
Day.
We will
collect them through this month and publish them on the first Sunday
possible 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
"Breakfast and Brunch Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday possible 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: Breakfast
and Brunch Recipes.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "Breakfast and
Brunch Recipes" has a deadline of March 31,
2012,
and will be posted on April 8, 2012.
Please
use this email
link to submit a recipe for theme
recipes: Breakfast
and Brunch Recipes. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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How You Know When It's Daylight Saving
Time
You're so sleepy that you can't get up and you jump out of bed thinking
you have overslept!
You stagger to the bathroom and fall over the dog that is still sound
asleep.
The timer on the coffee pot isn't set right, and there is no coffee.
You try to fix the clock on the microwave and set the timer instead –
you wonder why a microwave needs a clock anyhow?
You decide this is really all a secret plot by "morning people" to get
"night people" out of bed earlier.
The clock in your car has the right time for the first time since last
October.
You arrive for church an hour late - just as everyone else is leaving.
You feel exhausted (and will for weeks) even though you missed only one
hour’s sleep.
Your computer clock sets itself ahead, but you forget and set it ahead
again.
At the office on Monday all the clocks say 7 a.m., so you put your head
on your desk and wake up later to find that the clocks were all wrong.
Half the office arrives an hour late, saying they forgot to change the
clock. You secretly wonder why they did not arrive an hour early in
October.
You take a two hour lunch break and say you forgot to change your
wristwatch. ("getting even time.")
You have an extra hour of light in the evening – just enough time to
mow the lawn.
The timer is wrong on the VCR so you don't get the last hour of the
movie you were recording – but you don’t notice it until after you’ve
watched the first half.
You decide to reset the time on "singing bird clock" It starts
singing and won’t shut up until you remove the batteries.
It’s dinner time according to the clock, but you are not hungry – yet.
You go to bed at your regular time, but you’re not sleepy yet, so you
stay up an extra hour.
You wonder where all the energy is that we are conserving because you
sure could use some of it.
You consider moving to Arizona where they don’t participate in this
nonsense.
Source: Sheila Moss, Humor Columnist
http://www.humorcolumnist.com/daylightsaving.htm
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:
DUBLIN DUMPLING STEW
~Shared by Treva, NC
Prep: 20 min.
Cook: 1 hour 25 min.
Yield: 6 Servings
1 pound boneless pork, trimmed and cut into 1-inch cubes
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1 garlic clove, minced
5 medium carrots
3 cups water
1 tablespoon beef bouillon granules
1 teaspoon salt
1/4 cup all-purpose flour
1/2 cup cold water
1 package (10 ounces) frozen mixed vegetables
DUMPLINGS:
1 & 1/2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon ground mustard
1 egg
2/3 cup milk
2 tablespoons canola oil
In a Dutch oven, brown pork in butter over medium heat. Add the onion,
celery and garlic; cook until vegetables are tender. Quarter carrots
lengthwise, then cut into 2-in. pieces; add to pork mixture. Add the
water, bouillon and salt. Bring to a boil. Reduce heat; cover and
simmer for 45 minutes or until the meat and vegetables are tender.
Combine flour and cold water until smooth; stir into stew. Bring to a
boil; cook and stir for 2 minutes or until thickened. Add mixed
vegetables; reduce heat to low. For dumplings, in a small bowl, combine
the flour, sugar, baking powder, caraway seeds, salt and mustard. Beat
the egg, milk and oil; add to dry ingredients all at once. Stir just
until moistened. Drop by tablespoonfuls over stew. Cover and simmer for
25 minutes or until a toothpick inserted into a dumpling comes out
clean.
Nutritional Analysis: 1-2/3 cup equals 411 calories, 15 g fat (5 g
saturated fat), 94 mg cholesterol, 1,256 mg sodium, 45 g carbohydrate,
5 g fiber, 24 g protein.
BEER CAN CHICKEN
~Shared by Larry J., Spring Hill, TN
Ingredients:
1/3 cup brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 teaspoons dry mustard
1/2 teaspoon salt
1 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
One 12-ounce can of beer, half full
One 3-pound whole chicken
Directions:
Preheat an outdoor grill to medium-high heat, about 350 degrees.
Combine the dry ingredients in a small bowl. Place the half-full can of
beer in the center of a plate, and coat with cooking spray.
Rinse chicken under cold running water. Discard giblets and neck from
chicken; drain and pat dry with paper towels. Fit whole chicken over
the can of beer with the legs on the bottom; keep upright.
Brush the chicken with the vegetable oil. Sprinkle one teaspoon of the
seasoning mix into the can of beer, or if your mopping sauce is ready,
pour a tablespoon into the can. NOTE: The beer may foam up when you add
the seasonings or sauce. Rub the remaining seasoning mix over the
entire surface, inside and outside of the chicken.
Fit whole chicken over the can of beer with legs on bottom; keep
upright. Place chicken, standing on the can, directly on preheated
grill. Close lid and barbecue chicken until no longer pink at the bone
and the juices run clear, about 1 hour, 15 minutes. Brush chicken with
sauce (reserve some for serving), and cook another 15 minutes.
Check the internal temperature: an instant-read thermometer inserted
into the chicken breast should read 160 degrees, 175 degrees in the
thigh.
When ready, remove the chicken from the grill and discard the beer can.
Tent the chicken with aluminum foil and let rest for 10 minutes. Carve
the chicken, spoon on a little more sauce, and serve.
Sauce ingredients:
1 cup vinegar
2 tablespoons salt
2 tablespoons black pepper
1/2 teaspoon red pepper
1/2 teaspoon dry mustard
1 teaspoon brown sugar
1 cup cooking oil
8 tablespoons (1 stick) butter
1 cup water
Directions:
Combine all of the ingredients into a saucepan and bring to a rolling
boil. Remove from heat, and brush the chicken with the sauce.
STOVETOP BEANS WITH BEER AND BACON
~Shared by Mary H., Montreal, Canada
Makes 6 to 8 servings
This quick-cooking version of beans has a saucy, baked-bean taste and
texture, but no baking is required.
2 tablespoons vegetable oil
6 slices Canadian bacon, cut into small cubes
1 medium onion, chopped
2 garlic cloves, minced
1 cup dark ale or lager beer
1/2 cup barbecue sauce
1/2 cup ketchup
1/4 cup maple syrup
2 tablespoons cooking molasses
2 tablespoons whole-grain Dijon mustard
2 tablespoons cider vinegar
2 teaspoons Worcestershire sauce splash of 2 hot pepper sauce, like
Tabasco
3 (19-oz.) cans white kidney beans, drained well, gently rinsed with
cold water, and drained well again
Place the oil in a medium to large, heavy-bottomed pot (about 9 inches
wide and 6 inches tall), set over medium to medium-high heat.
When hot, add the onion, bacon and garlic, and cook until the onions
are tender, about 5 minutes. Add the remaining ingredients,
except beans, and mix until well combined. Now gently mix in the
beans. Bring mixture to a gentle simmer, adjusting the heat as
needed to maintain that gentle simmer. Partially cover the beans
(do not completely cover as steam needs to escape), and simmer 30 to 35
minutes, or until the beans are rich and flavorful and the sauce
mixture has thickened. Spoon the beans into serving dishes and
enjoy.
Source: Montreal Gazette
MUSHROOMS AU GRATIN
~Shared by Luanne, FL
1/2 lbs of mushrooms
1/4 cup butter
1/4 cup sour cream
1 tbs flour
1/2 cup shredded cheddar cheese
Saute the mushrooms in the butter, place in baking dish. Mix the next 3
ingredients and pour over the mushrooms. Bake at 350* until hot and
bubbly.
I suggest you double this !!!!!
FRESH SALMON HAVARTI BURGERS WITH
CUCUMBER SALAD
~Shared by Doe, Oliver, B.C., Canada
Makes 4 Burgers
Salad:
1 English cucumber
1 tsp salt
2 tbsp fresh dill, finely chopped
1 tbsp fresh chives, f.c.
1/4 c plain yogurt or Greek tzatziki
1 tsp. vinegar
Pinch white pepper
4 skinless, boneless salmon fillets, approx 4 oz each
1/4 c olive oil
1 tsp. lemon rind
Salt & pepper to taste
4 (4 x4") wedges Italian focaccia bread, split & toasted
1-200g Dofino Havarti cheese, Herbs & Spices, cut into 1/4" slices
Salad: Using a mandolin or sharp knife carefully cut cucumber into thin
slices. Place in a bowl & combine with salt. Cover & chill a
minimum of 2 hrs. to overnight. Rinse thoroughly with cold water &
drain, pressing firmly to remove excess water. Place in a medium bowl;
mix in dill, chives, yogurt or tzatziki, vinegar & white pepper;
cover & chill til ready to use.
Stir together the olive oil & rind. Turn the salmon fillets in the
mixture & marinate just before grilling. Preheat barbecue or indoor
grill. Generously sprinkle salmon with salt & pepper & grill
til golden brown & barely cooked through- turning once until
golden; approx. 3 mins per side.
Place a salmon fillet on top of each of 4 focaccia slices. Top each
with Havarti slice, cucumber slaw & remaining bread.
WHOLE WHEAT FOCACCIA WITH CARAMELIZED
ONIONS
~Shared by Jim D., WA
1 pkg. active dry yeast (about 2 1/2 teaspoons)
2 cups Whole Wheat Pastry Flour
2 cups Unbleached Bread Flour
1 1/4 cups warm water
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon finely chopped fresh sage
Topping:
1 large red onion, peeled and thinly sliced
10 Kalamata Olives, pitted and chopped
1 tablespoon capers, drained
2 tablespoons olive oil
Coarse sea salt
Start by making a starter using 1 cup of the whole wheat flour, the
yeast, and half of the water. Stir well to combine, cover and let sit
for an hour. In a bowl, mix the sponge, the salt, olive oil, sage, the
remaining whole wheat flour and the bread flour. Add as much of the
remaining water to create a dough that holds together. Place the dough
on a lightly floured counter and knead the dough for 5 to 8 minutes or
until smooth. Place the dough in a large, oiled bowl, cover it and let
the dough rise until doubled, about 1 1/2 hours.
While the dough is rising, heat the olive oil in a frying pan and cook
the onions slices until they are soft and beginning to color. Preheat
the oven to 425 degrees F. Lightly oil your chosen pan or baking sheet
and stretch the dough into place. The thinner the dough, the crisper
your focaccia will be. Spread the onions across the top and sprinkle
the capers, olives, and coarse salt on top. Let sit for 15 minutes and
then bake for 20 to 30 minutes depending on thickness or until the top
is crisp and lightly browned. Let sit 10 minutes before cutting into
slices. Serve warm or at room temperature.
Makes: 1 Large Focaccia
Whole wheat pastry flour can be found at most health food stores. If
you wanted to enrich this bread even further, you could add a scoop of
protein powder to the flour during the initial mixing. You can make
this focaccia fairly thick using a 9 x 13 inch cake pan which kept the
texture fairly soft. If you want thicker bread that you could cut into
squares to serve with a hearty lentil soup. If you prefer, just use a
larger baking sheet for your focaccia which will create a thinner,
crisper version. This focaccia is also delicious with goat cheese
crumbled over the top.
Use a baker's peel and pizza stone to bake the breads, but you can use
a flat baking sheet as well. You can either make this bread in one day,
or let it rise overnight in the refrigerator and bake it the second day.
Source: http://www.sassy4daze.com/Recipes/Italian.html
GERMAN CHOCOLATE PIZZA
~Shared by Johnny, LA
This tastes as good as it looks and has all the ingredients of a German
chocolate creation.
Servings: 6
Skills: Beginning
Prep Time: 15 min (not including thaw time)
Bake Time: 20 min
Ingredients
6 Rhodes Texas™ Rolls, thawed to room temperature
1 cup milk chocolate chips
1 cup shredded coconut
1 cup chopped pecans
14 ounce can sweetened condensed milk
Instructions
Combine rolls into a ball. Roll into a 13-inch circle and place on a
12-inch sprayed pizza pan. Turn up the edges of the dough to form a
ridge. Poke several times with a fork to prevent bubbles from forming.
Bake at 400°F 5 minutes. Layer pre-baked crust with chocolate chips,
coconut, and pecans. Drizzle with condensed milk. Bake at 350°F for
15-20 minutes.
VIDEO! http://www.youtube.com/watch?v=nbAcDA4CTa0&feature=youtu.be
Source: Rhodes
MOIST BANANA CAKE WITH CREAM CHEESE
FROSTING
~Shared by Treva, NC
3 small ripe bananas or 2 large ripe bananas
4 large tablespoons sour cream
1 white cake mix
3 egg whites
2 tablespoons oil
1 & 1/3 c. milk
1 tsp vanilla flavoring
Frosting:
1 (8 oz) pkg cream cheese
1 stick butter
1/3 c. nuts of your choice (i use walnuts)
1 box of powdered sugar (4 cups)
1 tsp vanilla flavoring
Blend bananas with mixer, adding your sour cream. When mixture is well
blended, not lumpy, add your cake mix, egg whites, oil, milk, flavoring
together and mix. Add milk last so you will be able to judge the
consistency of the cake and adjust as needed. Once well blended, pour
mixture into a greased/sprayed, 9 x 13 cake pan or 3 cake layers. Bake
at 350 F for about 25 min. or until the cake is done. Cake will spring
back in the center when touched if done, don't over bake! Remove cake
from oven and allow to cool.
Tip:
Place wax paper over cakes to capture the moisture while cooling; this
adds to a really moist, delicious cake!
Mix cream cheese and butter together in a bowl. Add powdered sugar and
vanilla. Mix until you get the consistency you like.
Add a little milk to the frosting while mixing if you like it to be
creamy. When icing is done, add 1/3 chopped walnuts to the icing. Crush
them right out of the package with the end of a blunt object to make
smaller pieces.
Stir walnuts into frosting well. After cakes have cooled, frost each
layer with icing.
GRILLED ASPARAGUS AND MELON SALAD
~Shared by Marilyn M., Canton, OH
2 ounces thinly sliced prosciutto
1 pound asparagus, trimmed
2 teaspoons extra-virgin olive oil, plus 2 tablespoons
Kosher salt and freshly ground black pepper
2 Tbsp. fresh lemon juice
1/4 small melon (about 12 ounces), peeled, seeded and cut into 3/4-inch
cubes
4 ounces fresh mozzarella or burrata cheese, cut into 3/4-inch cubes
2 Tbsp. pine nuts, toasted* (see note below)
Place an oven rack in the center of the oven. Preheat the oven to 350
degrees F.
Line a baking sheet with parchment paper. Place the prosciutto in a
single layer on the prepared baking sheet.
Bake for 12 to 14 minutes until crispy. Drain on paper towels. Chop the
prosciutto into 1/4-inch pieces.
Place a grill pan over medium-high heat or preheat a gas or charcoal
grill. In a medium bowl, toss together the asparagus and 2 teaspoons
olive oil. Season with salt and pepper. Grill for 2 to 3 minutes each
side until crisp-tender.
In a medium bowl, combine the lemon juice and 2 tablespoons olive oil.
Whisk until combined. Season with salt and pepper, to taste. Add the
melon and mozzarella cheese and toss until all ingredients are combined.
Arrange asparagus on a platter. Using a slotted spoon, spoon the melon
and cheese on top of the asparagus. Drizzle any remaining vinaigrette
over the top. Sprinkle the prosciutto and pine nuts on top and serve.
Yield - 4 to 6 servings.
*Note: To toast pine nuts, arrange in a single layer on a baking
sheet. Bake in a preheated 350 degrees oven for 8 to 12 minutes
until lightly browned.
BAKED FRESH CHERRY PIE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 recipe pastry for a 9 inch double crust pie
4 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup white sugar
4 cups pitted cherries
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in
piepan. Set top crust aside, covered.
In a large mixing bowl combine tapioca, salt, sugar, cherries and
extracts. Let stand 15 minutes. Turn out into bottom crust and dot with
butter. Cover with top crust, flute edges and cut vents in top. Place
pie on a foil lined cookie sheet --- in case of drips!
Bake for 50 minutes in the preheated oven, until golden brown.
CHICK-FIL-A CHICKEN SALAD
~Shared by Jean, Syracuse, NY
2 Cups Cooked Chicken Breast
1/3 Cup Finely Diced Celery
1 hard boiled egg, minced
1/4 teaspoon Salt
1/2 teaspoon Sugar
1/4 teaspoon Freshly Ground Pepper
1/3 Cup Sweet Pickle Relish
2/3 - 1 Cup Mayonnaise
Texas Toast or Thick Cut Sandwich Bread
Boil chicken until completely cooked. Remove from water and cool meat.
You can save the chicken broth, seal and refrigerate no more than a
week. After chicken is cool, cut into tiny pieces. Place in a mixing
bowl with all other ingredients and mix well. Butter one side of
sandwich bread and grill. Place salad in between grilled bread slices
and serve.
LEMON MOLTEN CAKE WITH RASPBERRIES
~Shared by Linda H., Rosharon, TX
Sweet-tart lemon cake and sauce in one dessert tastes like spring.
8 servings
Cakes
1/2 cup Land O Lakes® Butter
1 (4-ounce) white chocolate baking bars, broken into chunks
2/3 cup all-purpose flour
1/2 cup powdered sugar
4 whole Land O Lakes® All-Natural Eggs
4 Land O Lakes® All-Natural Egg yolks
3/4 cup purchased lemon curd
2 teaspoons freshly grated lemon zest
Topping
1 tablespoon powdered sugar
Sweetened whipped cream
1 cup fresh raspberries
Mint sprigs, if desired
Heat oven to 425°F. Grease 8 (6-ounce) custard cups. Place onto
ungreased 15x10x1-inch jelly-roll pan; set aside.
Place butter and baking bar in large microwave-safe bowl. Microwave on
HIGH (100% power) 1 minute; stir. Continue microwaving, stirring every
15 seconds, until melted and smooth (60 to 90 seconds).
Stir in flour and powdered sugar; mix well. Add eggs, egg yolks, lemon
curd and lemon zest; beat with wooden spoon or wire whisk until
blended. Pour evenly into prepared custard cups.
Bake for 14 to 16 minutes or until edges are golden brown and center is
puffy and just beginning to set. Let stand 10 minutes. Run tip of knife
around edge of custard cup to loosen. Invert onto individual dessert
plates. Shake to loosen. Sprinkle tops with powdered sugar. Serve with
whipped cream. Garnish with fresh raspberries and mint sprigs, if
desired.
Recipe Tip
This is a great make-ahead dessert recipe. Batter can be refrigerated
up to 24 hours before baking. Bake them when you are finishing dinner
and they will be ready when you want to serve dessert.
Nutrition Facts (1 serving)
Calories: 410, Fat: 22g. Cholesterol: 265mg, Sodium: 160mg,
Carbohydrates: 44g Dietary Fiber: 1g, Protein: 7g
Source: http://www.landolakes.com
EASY EGG DROP SOUP
~Shared by Johnny, LA
Easy Egg Drop Soup is made with the freshest ingredients, making it
impossible to put the spoon down. Coming from Amanda at Amanda's
Cookin', you'll love it.
4 cans (14-ounces) chicken broth
3 tablespoons cornstarch
1/2 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
2 eggs beaten
1 cup green onions, chopped
Heat broth to boiling in large saucepan.
In small bowl, make a paste from cornstarch and 1/4 cup cold water.
Slowly add cornstarch paste to the hot broth, add sugar, salt and
pepper, stir to combine.
Bring to a boil, stir constantly, will be slightly thickened.
Reduce the heat to medium and add the eggs, a little at a time.
Stir the soup to separate the eggs into shreds. Remove from heat and
add green onions. Serve immediately.
SKILLET SUPPER
~Shared by Treva, NC
This skillet supper has it all, with quick meatballs blended with a
prepared sauce and potatoes, and a healthy dose of vegetables.
2 cups refrigerated potato wedges (from 1 lb. 4-oz. pkg.)
1 (10 3/4-oz.) can condensed cream of onion soup
1/4 cup water
2 cups Green Giant Select® Frozen Broccoli Florets (from 1-lb. pkg.)
24 frozen cooked meatballs (about 12 oz.), thawed
1/4 cup sour cream
In a 12-in nonstick skillet, combine potatoes, soup and water; stir
gently to mix. Bring to a boil. Reduce heat to low; simmer 5 minutes,
stirring occasionally. Stir in broccoli and meatballs; simmer 10-15
minutes or until broccoli and potatoes are tender, stirring
occasionally. Stir in sour cream; cook just until thoroughly heated,
stirring occasionally.
Source: Susan's Dose
CREAMY PEANUT BUTTER PIE
~Shared by Marilyn M., Canton, OH
8 ounces chocolate cookies
4 Tbsp. butter, melted
4 ounces finely chopped chocolate or semi-sweet chocolate chips
1/4 cup chopped peanuts
1 cup heavy cream
1 (8 oz) package cream cheese
1 cup creamy-style peanut butter
1 cup confectioner's sugar
1 (14 oz) can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
Add cookies to the bowl of a food processor and pulse into fine
crumbs. Combine melted butter and cookie crumbs in a small bowl,
and stir with a fork to mix well. Press mixture into bottom and
1-inch up sides of a 9-inch springform pan.
Melt chocolate in a double boiler or in the microwave. Pour over
bottom of cookie crust and spread to the edges using an off-set
spatula. Sprinkle chopped peanuts over the melted chocolate.
Place pan in the refrigerator while you prepare the filling.
Pour the heavy cream into a bowl and beat using a stand mixer or hand
mixer until stiff peaks form. Transfer to a small bowl and store
in refrigerator until ready to use. Place the cream cheese and
peanut butter in a deep bowl. Beat on medium speed until light
and fluffy. Reduce speed to low and gradually beat in the
confectioner's sugar. Add the sweetened condensed milk, vanilla
extract and lemon juice. Increase speed to medium and beat until all
the ingredients are combined and filling is smooth.
Stir in 1/3 of the whipped cream into the filling mixture (helps
lighten the batter, making it easier to fold in the remaining whipped
cream). Fold in the remaining whipped cream. Pour the
filling into the prepared springform pan. Drizzle the melted
chocolate on top, if using, and refrigerate for three hours or
overnight before serving.
Yield - 10 to 12 servings.
BURGUNDY LAMB SHANKS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
4 (20 ounce) lamb shanks
salt and pepper to taste
2 tablespoons dried parsley flakes
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon grated lemon peel
1/2 cup chopped onion
1 medium carrot, chopped
1 teaspoon olive oil
1 cup Burgundy wine or beef broth
1 teaspoon beef bouillon granules
Sprinkle lamb with salt and pepper. Place in a 5-qt. slow cooker.
Sprinkle with the parsley, garlic, oregano and lemon peel.
In a small saucepan, saute the onion and carrot in oil for 3-4 minutes
or until tender. Stir in wine or broth and bouillon. Bring to a boil,
stirring occasionally. Pour over lamb. Cover and cook on low for 8
hours or until meat is tender.
Remove lamb and keep warm. Strain cooking juices and skim fat. In a
small saucepan, bring juices to a boil; cook until liquid is reduced by
half. Serve with lamb.
MEATBALLS WITH MINT DIPPING SAUCE
~Shared by Jean, Syracuse, NY
2 pounds lean ground beef, lamb, or beef/sausage combination
3 beaten eggs
1 1/2 cups finely chopped onion
1 1/2 cups bread crumbs
2 tablespoons chopped fresh mint
2 teaspoons minced garlic
2 teaspoons salt
3 tablespoons lemon juice
Oil for frying
Mint Dipping Sauce:
1 cup plain yogurt
1/4 cup fresh mint, chopped
1/4 cup finely chopped green onions
1/2 teaspoon garlic, minced, or 1/4 teaspoon dry
2 teaspoons minced fresh ginger
First prepare the Mint Dipping Sauce and refrigerate. Combine the
yogurt, mint, green onions, garlic and ginger; cover and chill until
ready to use.
Mix all the meatball ingredients together by hand until well-combined.
Form the mixture into aprox. 1½ ounce balls either by hand or with a
meat baller. Pour just enough oil into a non-stick frying pan to cover
the bottom and heat. Add the meatballs, in batches if necessary, and
cook through, browning them on all sides. Drain them on paper towels.
The meatballs can be cooked a day or two ahead of time, or cooked and
frozen weeks ahead of time, and reheated in the oven or microwave.
Serve hot with chilled Mint Dipping Sauce. Makes about 40 appetizers.
INDIAN STYLE LENTILS
~Shared by Linda H., Rosharon, TX
Servings: 6-8
2 cups dry lentils
2 tablespoons olive oil
3 garlic cloves ( sliced)
1 onions ( diced)
1 tablespoon ketchup
1 (13 ounce) cans unsweetened coconut milk
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon chili powder
2 teaspoons turmeric
1 1/2 teaspoons garam masala
Directions
Cook lentils in 4 cups water until tender, 15-25 minutes.
Meanwhile saute the garlic and onion in the oil. Transfer to a medium
sized bowl and add the rest of the ingredients and stir very well.
Once lentils are soft, combine the onion mixture with the lentils in a
slow cooker and cook over low heat for at least two hours.
MULTI-PEPPER CHILI
~Shared by Johnny, LA
Multi-Pepper Chili uses 8 or more chilies and is sure to be a spicy
chili recipe. Fresh spices and peppers will give it an aromatic warmth.
Serves: 6
Cooking Time: 3 hr
3 pounds lean, tough beef (or venison, etc.), cut in smallish pieces
1/4 cup olive oil
1 quart water
2-4 bay leaves, fresh if possible
8 peppers, or more
1 tablespoon salt
2 tablespoons unsweetened cocoa powder
1 head garlic, peeled and finely chopped
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
9 tablespoons corn meal
Sear the meat in the oil until grey.
Add the water and bay leaves, and cook 1-1/2 to 2 hours.
Remove the bay leaves, then add everything else except the corn meal
and simmer 30 minutes.
Stir the corn meal into some cold water to form a paste, then add it
slowly to the pot with good mixing.
Adjust the consistency with more water if desired.
Notes
This chili goes well with separately cooked beans, pasta, rice or eggs.
People have been known to add oyster crackers.
THOUSAND-SEED BANANA DATE MUFFINS
~Shared by Treva, NC
Loaded with seeds and made with only 2 tbsp. oil, these muffins stay
incredibly moist and light, thanks to two fruit purées and a soft
meringue.
YIELD: Makes 12
TOTAL: 1 Hour, 5 Minutes
1/4 cup sesame seeds
1/4 cup poppy seeds
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/2 cup (3 oz.) packed pitted dates
1 cup mashed ripe bananas
1/4 cup plain low-fat yogurt
2 tablespoons vegetable oil
1 & 1/2 teaspoons vanilla extract
1 large egg, separated, plus 1 large egg white
1 cup sugar, divided
1 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1/4 cup flaxseed meal*
1 & 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cream of tartar
1. Preheat oven to 350°. Butter 12 muffin cups (1/3-cup size) and set
aside. Put sesame and poppy seeds in a pie pan and sunflower and
pumpkin seeds in another. Bake seeds, stirring once, until golden, 6 to
8 minutes. Combine seeds in 1 pan and set aside.
2. Whirl dates with 1/2 cup water in a blender or food processor until
very smooth. Scrape into a medium bowl and add bananas, yogurt, oil,
vanilla, egg yolk, and 3/4 cup sugar. Whisk to blend, then set aside.
3. Stir flours in a large bowl with flaxseed meal, baking powder and
soda, salt, and all but 2 tbsp. of the seeds.
4. Beat egg whites with cream of tartar in a bowl with a mixer on high
speed until foamy. Gradually add remaining 1/4 cup sugar, beating until
soft peaks form. Fold whites into banana mixture. Fold into flour
mixture just until blended. Spoon batter into prepared muffin cups
(they'll be very full). Sprinkle with remaining 2 tbsp. seeds.
5. Bake muffins until just firm to touch and edges are golden, 22 to 25
minutes. Loosen from pans with a small metal spatula. Serve warm or
cool.
*Find with baking ingredients.
Nutritional analysis is per muffin: Calories: 289; Calories from fat:
34%; Protein: 6.5g; Fat: 11g; Saturated fat: 2g; Carbohydrate: 43g;
Fiber: 3.8g; Sodium: 288mg; Cholesterol: 21mg
CHOCOLATE RASPBERRY BARS
~Shared by Marilyn M., Canton, OH
2/3 cup raspberry jam
1 (21 oz) box brownie mix (recommended: Duncan Hines Chewy Fudge)
3 eggs
1/2 cup vegetable oil
1/4 cup water
3/4 cup white chocolate chips, melted
1/2 cup chopped salted almonds
Position a baking rack in center of the oven. Preheat to 325 degrees.
Butter and flour a 9 by 13-inch baking pan; set aside.
In a small saucepan, stir the jam constantly over low heat until
pourable, about 1 minute; set aside.
In a large bowl, blend together the brownie mix, eggs, vegetable oil,
and water. Using an electric hand mixer beat for 1 minute on medium
speed. Pour batter into the prepared pan. Spoon the jam over the top of
the brownie batter. Using a small spatula, swirl jam into the brownie
batter. Bake for 27 to 30 minutes or until a toothpick inserted about
1-inch from the edge of the pan comes out clean. Spread with the melted
chocolate and sprinkle with salted almonds. Transfer the pan to a wire
rack to cool. Cut into 16 bars and store airtight in a plastic
container for up to 1 week.
COUSCOUS WITH PEAS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 Onion -- diced
1 Clove garlic -- crushed
1 tb Olive oil
1 c Frozen peas
1 tb Minced fresh dill
Salt and pepper -- to taste
1 1/2 c Vegetable or chicken stock
1 c Couscous
Saute the onion and garlic in the oil in a saucepan over medium heat
until translucent, about 5 minutes. Stir in the peas, dill, salt,
pepper, and stock and bring to a boil. Add the couscous, cover, and
return to a boil. Remove from the heat and let the mixture sit for 5
minutes, or until the liquid is absorbed. This can sit, covered, for
about 10 more minutes or may be served immediately. Fluff with a fork.
O'SULLIVAN CAKE
~Shared by Jean, Syracuse, NY
1 2/3 c. all purpose flour
1/2 tsp. baking powder
1 tsp. baking soda
1/3 c. raisins
1/4 c. chopped walnuts
1/2 c. firmly packed dark brown sugar
1 c. mashed, cooked pumpkin
1/4 c. sugar
1/3 c. unsweetened apple juice
1/4 c. vegetable oil
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
1 egg
1 tsp. vanilla extract
Vegetable cooking spray
1 tsp. sifted powdered sugar
Lemon rind strips (opt.)
Combine first 5 ingredients; set aside. Combine brown sugar and next 8
ingredients in a large bowl; beat at medium speed of an electric mixer
until well blended. Gradually add flour mixture; beat 2 minutes at high
speed. Stir in vanilla.
Pour batter into a 6 cup Bundt pan coated with cooking spray. Bake at
350 degrees for 50 minutes or until a wooden pick inserted in center
comes out clean. Cool in pan on a wire rack 10 minutes. Invert onto
wire rack and cool completely. Wrap cake in heavy duty plastic wrap,
and store in freezer up to 3 weeks. To serve, let stand at room
temperature until thawed. Sprinkle powdered sugar over top of cake;
garnish with lemon rind, if desired.
Yield: 16 servings (about 153 calories per serving).
PAEO DE QUEIJO
Brazilian Cheese Rolls
~Shared by Linda H., Rosharon, TX
1 cup of sour cream
1 cup of finely grated parmesan cheese
1 cup plus 2 Tbsp of Yuca flour
Instructions:
Preheat the oven to 350 degrees.
Make small balls by rolling about 1 heaping tablespoon of dough in the
palm of your hand. Use the extra yuca flour to prevent the dough
from sticking to your hands. Place on a parchment lined cookie
sheet and bake in the middle of the oven for 25-30 minutes (Remember no
peaking!) Remove from oven and serve immediately piping hot.
Source: Heirloom Meals
JOHNNY'S HOTTEST SHRIMP
~Shared by Johnny, LA
Serves 4
1 pound medium Louisiana shrimp (about 36) shelled and deveined, shells
reserved
1/2 cup water
2 teaspoons Tabasco pepper sauce
1 tablespoon ketchup
1 teaspoon salt
1 1/2 teaspoons sugar
pinch of white pepper
4 tablespoons olive oil
1 small green pepper, cut into 1/2" cubes
1 small red or yellow pepper, cut into 1/2" cubes
4 garlic cloves, minced
1/2 cup diced onion
1 tablespoon white wine
Method:
In a small saucepan, combine the shrimp shells with the water and boil
for 10 minutes. Remove the shells and reserve the stock. In a small
bowl, combine 1 tablespoon of the shrimp stock with the Tabasco sauce,
ketchup, salt, and sugar; set aside. Heat 1 1/2 tablespoons of oil in a
large skillet over high heat. When the oil is hot, add the bell peppers
and sauté for 1 minute, then remove the peppers and set aside. Wipe the
pan clean and add the remaining 2 1/2 tablespoons oil and the garlic
and onion. Cook over high heat for about 4 minutes, or until the onion
is softened and translucent. Stir in the shrimp and cook for 1 minute.
Add the wine and mix well. The shrimp should begin to curl. Add the
reserved peppers and stir, cooking for about 30 seconds. Stir the
Tabasco sauce mixture and pour it into the skillet, mixing all
ingredients thoroughly. Remove the pan from the heat and transfer the
shrimp with the sauce to a warmed serving dish. Serve immediately with
cooked rice, or consider using it to stuff a po-boy.
CHOCOLATE CHIP CHEESECAKE BROWNIES
~Shared by Treva, NC
The best of all possible worlds -- creamy cheesecake filling on a
chocolaty crust made easy with Pillsbury cookie dough.
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup coconut, if desired
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg
until smooth. Stir in coconut.
2 In un-greased, 9- or 8-inch square pan, break up half of cookie
dough. With floured fingers, press dough evenly in bottom of pan to
form crust. Spread cream cheese mixture over dough. Crumble and
sprinkle remaining half of dough over cream cheese mixture.
3 Bake 35 to 40 minutes or until golden brown and firm to the touch.
Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For
bars, cut into 4 rows by 4 rows. Store in refrigerator.
SWEET POTATO CRISP
~Shared by Marilyn M., Canton, OH
Forget apple crisp—this soul food version is made with sweet potatoes.
It's got a hint of Thanksgiving flare, but all the usual tastiness of a
classic summer bake.
Filling
2 pounds sweet potatoes, peeled, cut into 1/2-inch cubes
1/2 cup packed light brown sugar
3 Tbsp. melted unsalted butter
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon sea salt
Bring a large pot of water to a boil; add sweet potatoes and cook until
just tender, about 15 minutes. Drain; set aside. Preheat oven to 350°F.
Lightly grease a 13-by-9-inch baking dish. Combine reserved sweet
potatoes, sugar, butter, vanilla, cinnamon, allspice, and salt in a
large bowl; toss well to coat. Transfer mixture to prepared baking dish.
Topping
1 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
3 Tbsp. melted butter
Mix together pecans, flour, sugar, and butter in a medium bowl; stir to
just combine. Spread mixture evenly over sweet potato filling. Bake 35
to 40 minutes, until topping is golden. Cool slightly and serve.
BBQ STEAK
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 small onion, chopped
7 cloves garlic
1/2 cup olive oil
1/2 cup vinegar
1/2 cup soy sauce
2 tablespoons chopped fresh rosemary
2 tablespoons Dijon-style prepared mustard
2 teaspoons salt
1 teaspoon black pepper
1 (2 pound) tri-tip steak
Place onion, garlic, olive oil, vinegar, soy sauce, rosemary, mustard,
salt, and pepper into the bowl of a food processor. Process until
smooth. Place steak in a large resealable plastic bag. Pour marinade
over steaks, seal, and refrigerate for about 3 hours.
Preheat the grill for high heat.
Brush grill grate with oil. Discard marinade, and place steak on the
prepared grill. Cook for 7 minutes per side, or to desired doneness.
APPLE LOAF
~Shared by Jean, Syracuse, NY
2 cups biscuit mix
3/4 cup sugar
1 egg
3 tablespoons vegetable oil
3/4 cup milk
1 cup finely chopped pared apples
Combine biscuit mix and sugar. In a large bowl, combine egg, oil, and
milk. Stir in biscuit and sugar mixture. Beat 30-45 seconds. Fold in
apples. Turn onto greased 9x5x3 inch pan. Bake in preheated hot 400
degree oven for 35-40 minutes or until done. Serve warm.
Makes 6 servings.
IRISH CREAM BUNDT CAKE
~Shared by Marilyn M., Canton, OH
1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur
Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan.
Sprinkle chopped nuts evenly over bottom of pan; set aside. In a large
bowl, combine cake mix and pudding mix. Mix in eggs, water, oil and 3/4
cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter
over nuts in pan. Bake in the preheated oven for 60 minutes, or until a
toothpick inserted into the cake comes out clean. Cool for 10 minutes
in the pan, then invert onto the serving dish. Prick top and sides of
cake. Spoon glaze over top and brush onto sides of cake. Allow to
absorb glaze repeat until all glaze is used up.
Glaze:
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur
In saucepan combine butter, water and sugar. Bring to a boil and
continue boiling for 5 minutes, stirring constantly. Remove from heat
and stir in 1/4 cup Irish cream. Yield: 12 Servings
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MINI CAULIFLOWER PIZZA BITES
~Shared by Linda H., Rosharon, TX
Gluten Free and Low Carb. These cauliflower pizza bites taste like a
yummy combination of a piece of pizza and a breadstick all wrapped into
a mini little bite…Perfect for dipping! These pizza bites would make a
delicious snack, side, or lunch…Not to mention they are a sure way to
get kids and picky husbands alike to eat their veggies!
2 cups cauliflower (about 1/2 head of cauliflower)
1/4 cup egg whites (or 1 large egg white)
1/8 cup low fat cottage cheese
1/4 cup grated parmesan cheese
1/2 tsp dried oregano + 1/2 tsp dried basil (or 1 tsp pizza seasoning
of choice)
1/4 tsp garlic powder
1/4 cup mini turkey pepperoni’s (or regular size turkey pepperoni cut
into quarters)
Optional Topping:
Additional pepperoni’s to place on top just before cooking.
Pizza sauce for dipping.
Preheat oven to 425. Line 14 mini muffin cups with silicone liners, or
foil muffin liners with paper liners removed. Spray liners with
non-stick cooking spray. Set aside.
Wash cauliflower, and cut in half, (save the rest for later). Break
cauliflower into segments, and place in food processor. Pulse until it
reaches a rice-like texture.
Place cauliflower in microwave safe bowl and microwave for 8 minutes.
(Do NOT add water or cover).
Remove cauliflower from microwave and add the rest of the ingredients.
Stir to combine. Place back in microwave for 2 minutes. Mix again.
(*See note below)
Scoop cauliflower mixture into muffin liners, dividing evenly between
the 14 mini liners. Fill to the top, and press filling down so it’s
compact in liner.
Place muffin tin in the oven and bake muffins for 30-35 minutes, or
when top starts to become golden brown. Remove from the oven, let cool
completely before popping the muffins out of the liners. Serve warm
with pizza sauce for dipping!
*(This step is meant to break down the cottage cheese in the microwave.
You could skip this step, and put everything back into the the food
processor until the cottage cheese is smooth.)
Servings: 14 Mini Pizza Bites
Calories: 21 Calories per Pizza Bite
Weight Watchers Points Plus: 0 pp for 1 serving, 1 pp for 2 servings, 2
pp for 4 servings
Nutritional Breakdown: 1 g Carbohydrate, 2 g Fiber, 1 g Fat
Source: http://www.dashingdish.com/
LIGHT ORANGE CHICKEN
~Shared by Maggie, TX
Serves 8
3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
3/4 cup low-sodium chicken stock
3/4 cup freshly squeezed orange juice
1 1/2 teaspoons finely grated zest
6 tablespoons distilled white vinegar
1/4 cup soy sauce
1/2 cup packed dark brown sugar
1 tablespoon minced garlic
1 tablespoon freshly grated ginger
1/4 teaspoon cayenne pepper
3 tablespoons cornstarch
3 tablespoons cold water
Scallions for garnish
In a large saucepan combine the chicken stock, orange juice, orange
zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne
pepper. Bring to boil, whisking to dissolve sugar; reduce heat to
low until you're ready to thicken the sauce (have cornstarch and water
nearby and ready to combine into a "slurry" when needed).
Meanwhile, in a large skillet, saute chicken pieces in a little canola
oil until nicely browned and cooked through (do this in several batches
if necessary). Remove chicken to a platter; reserve.
To finish the sauce, bring mixture back up to a boil. Make a
slurry by mixing 3 tablespoons cornstarch with 3 tablespoons water; add
slurry to boiling sauce and whisk until thick and glossy, about 1-2
minutes; remove from heat. Combine cooked chicken and sauce and
serve over rice. Garnish with Scallions.
Source: ButterYum
http://butteryum.blogspot.com/2011/10/light-orange-chicken.html
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EASY CLAM LINGUINE
~Shared by Mary S., Nashville, TN
Yield: 6 main dish servings.
INGREDIENTS
- 1 box Dreamfields Linguine
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1/2 cup dry white wine
- 2 cans (6 1/2-ounces each) minced clams, undrained
- Salt
- Crushed red pepper flakes
- Chopped parsley (optional)
DIRECTIONS
Cook pasta according to package directions.
Meanwhile, heat oil in medium skillet over medium heat. Add garlic;
cook 1 minute. Add wine. Increase heat to high and cook 2 minutes. Turn
off heat; stir in clams.
Drain pasta. Add to skillet with clam mixture, toss gently. Season to
taste with salt and red pepper flakes. Garnish with chopped parsley, if
desired. Serve immediately.
Nutritional Information (Per Serving) Calories: 312; Protein: 21g;
Sodium: 99mg; Cholesterol: 33mg; Fat: 4g; Saturated Fat: 0.4g; Dietary
Fiber: 5g; Digestible Carbohydrates: 9g
Source: Dreamfields Healthy Carb Pasta
http://www.dreamfieldsfoods.com/healthy-pasta-recipes.html
HUMMUS
~Shared by Mary S., Nashville, TN
Yield: 12 servings (2 tablespoons per serving)
INGREDIENTS
- 1 (15 oz.) can chickpeas, drained, reserve 1 tablespoon liquid
- 3-6 cloves garlic, minced
- 1 tablespoon sesame tahini
- Juice of 1 lemon
- 2 teaspoons olive oil
- Pinch of cayenne pepper
DIRECTIONS
Combine all ingredients into a blender until smooth, using 1 tablespoon
chickpea liquid if necessary to make a smooth spread.
Nutritional Information Per Serving (2 tablespoons): Calories: 49, Fat:
2 g, Cholesterol: 0 mg, Sodium: 33 mg, Carbohydrate: 7 g, Dietary
Fiber: 2 g, Sugars: 1 g, Protein: 2 g Diabetic Exchanges: 1/2
Carbohydrate
Source: The Diabetes Food and Nutrition Bible by Hope S. Warshaw and
Nancy S. Hughes
http://www.amazon.com/exec/obidos/ASIN/158040037X/atozreci-20
ROASTED GARLIC SWEET PEPPER STRIPS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 large sweet peppers (combination of green, red and yellow)
- 2 tablespoons olive oil
- 1-1/2 teaspoons crushed garlic
- 1 tablespoon grated Parmesan cheese
Directions
Preheat oven to 400 degrees F.
On baking sheet, bake whole peppers for 15 to 20 minutes, turning
occasionally, or until blistered and blackened. Place in paper bag;
seal and let stand for 10 minutes.
Peel off charred skin from peppers; cut off tops and bottoms. Remove
seeds and ribs; cut into 1 inch wide strips and place on serving
platter.
Mix oil with garlic; brush over peppers. Sprinkle with cheese.
Nutritional Information (Per Serving) Calories: 112; Protein: 2g;
Sodium: 30mg; Cholesterol: 1mg; Fat: 8g; Dietary Fiber: 2g;
Carbohydrates: 11g Exchanges: 2 Vegetables, 1-1/2 Fat
Source: The Best Diabetes Cookbook by Katherine Younker
http://www.amazon.com/exec/obidos/ASIN/0778800504/atozreci-20
CRISPY OVEN-FRIED FISH
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
Sauce:
- 1/4 cup nonfat or light mayonnaise
- 1 tablespoon finely chopped capers
- 2 teaspoons finely chopped onion
Rest of recipe:
- 4 cod, orange roughy, flounder, or other white fish fillets (5
ounces each)
- 1/4 cup plus 2 tablespoons fat-free egg substitute
- 1/4 cup plus 2 tablespoons finely ground Special-K cereal crumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried Italian seasoning
- Olive oil cooking spray
DIRECTIONS
Preheat oven to 450 degrees F.
To make the sauce, combine all of the sauce ingredients in a small bowl
and stir to mix well. Set aside.
Rinse the fish with cool water and pat it dry with paper towels. Set
aside.
Place the egg substitute in a shallow dish. Place the cereal crumbs,
Parmesan cheese, and Italian seasoning in another shallow dish and stir
to mix well.
Dip the fish pieces first in the egg substitute and then in the crumb
mixture, turning to coat both sides well.
Coat a medium-sized baking sheet with the cooking spray and arrange the
fish fillets on the sheet. Spray the tops lightly with the cooking
spray and bake for 12 to 15 minutes, until the outside is crisp and
golden and the fish flakes easily with a fork. Serve hot, accompanied
by the sauce.
Nutritional Information Per Serving (1/4 of recipe): Calories: 194,
Carbohydrate: 9 g, Cholesterol: 65 mg, Fat: 3 g, Saturated Fat: 1.2 g,
Fiber: 0.4 g, Protein: 31 g, Sodium: 457 mg, Calcium: 106 mg Diabetic
Exchanges: 3 Very Lean Meat, 1/2 Starch
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
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BBQ CHICKEN SANDWICH
~Shared by Maggie, TX
Yield: 1 Serving
Prep: 10 min
Total: 15 min (Quick)
Toss leftover cooked chicken with barbecue sauce and crunchy carrots
for a quick and healthy lunch.
Ingredients
1/2 cup shredded cooked chicken
1/4 cup shredded carrots
2 tablespoons barbecue sauce
2 teaspoons light ranch dressing
1 small whole-wheat sandwich bun
Directions
Combine chicken, carrots and barbecue sauce in a bowl. Spread ranch
dressing on the bun. Top with the chicken mixture and lettuce.
Nutritional information
Calories: 328 Fiber: 4 g Fat: 8 g Saturated Fat: 1 g Carbohydrates: 39
g Protein: 26 g Sodium: 771 mg Monounsaturated Fat: 2 g
Exchanges: 2 1/2 starch, 3 very lean meat, 1 1/2 fruit Cholesterol: 62
g
Carbohydrate Servings: 2 1/2 Potassium: 464 mg
Nutrition Bonus: Vitamin A (100% daily value), Selenium (56% dv).
Source: EatingWell Test Kitchen
EGG AND PROSCIUTTO PANINI
~Shared by Maggie, TX
Makes 2 sandwiches.
1 tsp unsalted butter or margarine
1 tsp low fat milk
2 eggs
2 oz Havarti or American cheese, thinly sliced
Softened butter or margarine
1 tsp minced chives
2 tsp grated Parmesan cheese
2 oz prosciutto or ham, thinly sliced
2 tbs whole grain mustard
4 slices sourdough or wheat bread
Spread butter on one side of each slice of bread, spread mustard on the
other side of two slices. Arrange cheese and ham on top of the mustard
sides. Beat eggs, Parmesan, milk, and chives in a bowl. Melt butter in
a skillet, when foam subsides, add egg mixture.
Cook until set, pulling the eggs to the center of the pan, and tilting
pan to fill in holes with liquid. Slide omelet onto a plate, cut in
half, and place halves on the ham. Top with remaining bread slices,
buttered side up. Toast sandwiches on both sides. SERVE immediately.
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SESAME CHICKEN SAUCE
We use diced and breaded chicken with this Chinese sauce and serve with
rice.
Ingredients
1/4 cup brown sugar
1/4 cup teriyaki sauce
1/4 cup apple cider
salt
sesame seeds
1 dash cayenne pepper
1/2 cup soy sauce
splash vinegar (white or apple cider)
1/2 teaspoon minced garlic
1 teaspoon cornstarch
Directions
Put all ingredients together in a wok and cook on med-low till barely
bubbling. Toss in your chicken or whatever you are using for meat and
toss to coat stirring frequently. Enjoy!
Serves 4.
Calories 93.1; Calories from Fat 0.
REUBEN STRATA
This recipe is great for using up leftover corned beef. If you don't
have any, buy about 1 pound unsliced corned beef from the deli counter
at your local grocery store.
Makes: 12 servings
Total time: 1½ hours + resting
COAT:
1 Tbsp. unsalted butter
COVER:
1¼ lb. sliced pumpernickel bread, staled
3 cups diced corned beef
3 cups sauerkraut, well drained
4 cups shredded Swiss cheese
1½ cups Thousand Island dressing
Salt and black pepper
BLEND:
10 eggs
2½ cups whole milk
2 Tbsp. Dijon mustard
Coat bottom and sides of a 9×13-inch baking dish with butter.
Cover bottom of dish with a layer of bread slices. Top with 1 cup each
corned beef, sauerkraut, and cheese. Drizzle ½ cup dressing over top,
then season with salt and pepper. Repeat layering two more times.
Blend eggs, milk, and Dijon until combined; pour over layers in baking
dish. Sprinkle remaining 1 cup cheese over top. Cover strata with
plastic wrap and press down. Refrigerate strata at least 1 hour or up
to 24 hours. Remove plastic and preheat oven to 350°.
Bake strata, uncovered, until puffy and cooked through (160°), about 1
hour. Let strata stand 10 minutes before serving.
Nutrition Information
Per serving: 580 cal; 35g total fat (13g sat); 265mg chol; 1459mg
sodium; 34g carb; 4g fiber; 28g protein
Source: Cuisine at Home
http://www.cuisinerecipes.com/2012/03/08/reuben-strata/2/
GLOWING GECKO'S
Adapted from Recipezaar via Big Sis Lil Sis.
http://bigsislilsis.com/
1 ounce Midori melon liqueur
1/2 ounce vodka
1/2 ounce rum
1/2 ounce Rose's Sweetened Lime Juice
1 ounce prepared sweet-and-sour mix
Ice
Combine 1 ounce Midori melon liqueur, 1/2 ounce vodka, 1/2 ounce rum,
1/2 ounce Rose's Lime Juice and 1 ounce sweet-and-sour mix in a
cocktail shaker with ice. Shake and strain into a martini glass
over ice.
Source: Noble Pig
http://noblepig.com/2009/03/16/good-times-good-times.aspx
IRISH CHICKEN
1 3-lb. chicken, cut into serving pieces
1 egg
2 cups dehydrated mashed potato flakes
1 stick butter or margarine
Dip chicken pieces in beaten egg, and then roll in potato flakes. Melt
one stick of margarine in a shallow baking pan, and then place the
chicken in the pan and bake at 400 degrees for 30 minutes. Turn chicken
over and bake for another 30 minutes.
TRAIL COOKIE MIX
1/2 cup packed brown sugar
1/2 cup sugar
3/4 cup wheat germ
1/3 cup quick oats
1 cup raisins
1/3 cup packed flaked coconut
1/2 cup chopped pecans
3/4 cup flour mixed with 1 tsp. baking powder
Layer ingredients in a quart jar in order given. Press each layer
firmly in place before adding next ingredient.
Recipe to attach to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup
softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until
completely blended. Roll dough into walnut-sized balls. Place 2 inches
apart on a lightly greased cookie sheet. Bake at 350º for 12 to 14
minutes or until edges are lightly browned. Cool 5 minutes on baking
sheet. Remove to wire racks to cool completely.
Yield: 2 1/2 dozen.
CHILE-CHEESE RICE
1 cup chopped onion
1/4 cup melted butter or margarine
1 cup cream-style cottage cheese
1/2 tsp. salt
1/8 tsp. pepper
3 (4 oz.) cans green chiles, drained, seeded, and chopped
4 cups cooked regular rice
2 cups sour cream
2 cups shredded sharp Cheddar cheese
Saute onion in butter. Remove from heat and add remaining ingredients
except Cheddar cheese. Spoon half the rice mixture into a greased
2-quart casserole; top with half the cheese. Repeat with remaining rice
mixture and cheese. Bake at 375 for 25 minutes.
Yield: 8 servings.
Source: Southern Living 1979 Annual Recipes
HAM 'N CHEESE POTATO BAKE
1 pkg (24 oz) frozen hash browns
2 C. fully cooked ham
3/4 C. shredded Cheddar cheese, divided
1 onion chopped
2 C. sour cream
1 (10 3/4 oz) can cheddar cheese soup
1 (10 3/4 oz) can cream of potato soup
1/4 t. pepper
In a large bowl, combine potatoes, ham, 1/2 C. cheese and onion. In
another bowl, combine sour cream, soups and pepper; add potato mixture
and mix well. Transfer to a greased 3 qt. baking dish. Sprinkle with
remaining cheese. Bake uncovered 60-65 minutes or until bubbly and
potatoes are tender. Let stand 10 minutes before serving.
SEVEN UP SALAD
1 package lemon gelatin
1 cup boiling water
1 8-ounces package cream cheese
1 small can crushed pineapple, drained
1 teaspoon sugar
4 drops green food coloring
1 bottle 7-up
1/2 cup chopped pecans
Dissolve gelatin in boiling water; add cheese, pineapple, sugar, food
coloring and 7-up. Stir in pecans. Chill until partially congealed;
pour into individual molds. Chill until firm.
LUCK OF THE IRISH CRISPY TREATS
I think this is a fun way to celebrate St. Patrick's Day. It is not
authentic and you won't find it served in Dublin. However, it is tasty
and festive!
Scatter golden foil-wrapped chocolate candy coins over and around these
emerald green crispy treats. You'll think you've found the Irish pot of
gold at the end of the rainbow!
Makes 24 (2-inch square) servings.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients
1/4 cup (1/2 stick) butter
1 package (10 ounces) marshmallows
1/2 teaspoon McCormick® Pure Vanilla Extract
1/2 teaspoon (50 drops) McCormick® Green Food Color
6 cups crispy rice cereal
Directions
1. Line 13x9-inch pan with foil. Lightly butter or spray foil with no
stick cooking spray. Set aside.
2. Melt butter in large saucepan or Dutch oven on low heat. Add
marshmallows; stir constantly until marshmallows are melted. Remove
from heat. Stir in vanilla and food color until smooth. Quickly add
cereal to marshmallow mixture and stir until well coated.
3. Press into prepared pan using a buttered spatula. Cool. Cut into
bars or use a shamrock-shaped cookie cutter.
Tips
Microwave Directions: Melt butter and marshmallows in large
microwavable bowl on HIGH for 2 minutes, stirring after 1 minute.
Continue with Step 3.
Nutritional Information
Per serving
Calories: 82
Fat: 2 g
Carbohydrates: 15 g
Cholesterol: 5 mg
Sodium: 84 mg
Fiber: 0 g
Protein: 1 g
Source: McCormick & Company, Inc.
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A
to Z Readers' Family-Owned
Business Guide |
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Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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