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A
to Z
Recipes
March 14,
2012
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. Its
spring-like weather for us in my part of Texas. My body is still
looking for that hour's sleep (DST). Goodness, I'd give an hour's sleep
daily just to sleep in my bed every night! Some of my friends LOVE
working nights and sleep like a log during the day. Not me! However...
having a job I love, at any hour, is a true blessing for me. I'm good
for the next month! I'm on days again... Woo-hoo!!!
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 Sunday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
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advertising. Here's the web site! Pass it along to people you know.
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Blessed
are they who can laugh at themselves for they shall never cease
to be amused.
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 GOLDEN AGE
~Shared by Judy M.,
Canada
Nobody cares what an old woman wears;
Nobody notices; nobody cares.
And so I go home and do as I please,
With my hair yanked back and my soul at ease.
But once in a while , the old fires, burn,
And to ribbons, and laces, and flowers I turn,
And with earrings abob and hair gently curled,
I go out and look at the wide, wide world.
But nobody notices and nobody cares;
An old woman's an old woman whatever she wears.
And so I go home and do as I please,
With my hair yanked back and my soul at ease.
How do I know my youth has been spent?
Cause my "Get up and Go" has got up and went,
But in spite of it all I'm able to grin
When I think of where my "get up " has been.
Old age is golden, I've heard it said,
But some times I wonder as I go to bed,
My ears in a drawer, my teeth in a cup,
My eyes on the table until I wake up;
As sleep dims my eyes, I say to my self,
Is there anything else I should lay on the shelf?
But I'm happy to say as I close the door,
My friends are the same as in days of yore.
When I was young, my slippers were red,
I could kick up my feet clear over my head,
Then I grew older;my slippers were blue,
But still I could dance the whole night through.
Now I am old , my slippers are black;
I walk to the corner and puff my way back.
I use to be straight, but now I am bent,
Yes my "get up and go" has got up and went
But I really don't mind , when I think with a grin,
Of all the grand places my "get up" has been.
Since I have retired from life's competition,
I find every day has exact repetition
I get up each morning and dust off my wits,
Pick up the paper and read the "Obits".
If my name is missing I know I'm not dead,
So I eat a big breakfast and go back to bed.
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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Tomato Techniques
~Shared by Treva, NC
To peel: Fill a saucepan with enough water to cover tomatoes; bring to
a boil. Immerse tomatoes about 30 seconds; drain and cool. Remove stem
ends and slip off skins.
To seed: Cut tomatoes in half crosswise. Gently squeeze each half,
using your fingers to remove seeds. To reserve the juice for use in
dressings, sauces or soups, seed the tomato into a strainer held over a
bowl.
Tomato Shells: Cut a 1/2 inch slice off the stem end of each tomato.
Using a spoon, scoop out the pulp.
Roast: Preheat oven to 450° F. Halve tomatoes crosswise. Place halves,
cut side down, on a shallow baking pan; brush with oil. Roast until
lightly browned, about 20 minutes; cool. Remove skins and stem ends.
Slow-Cook: Preheat oven to 300F. Remove stem ends; slice tomatoes.
Place slices on a shallow baking pan; brush with oil. Cook until
tomatoes soften and shrink, about 45 minutes.
Tomato Equivalents:
1 small tomato
= 3 to 4 ounces
1 medium tomato
= 5 to 6 ounces
1 large tomato
= 7 or more ounces
1 pound of tomatoes
= 2 & 1/2 cups chopped or
1 & 1/2 cups pulp
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
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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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FELINE PHYSICS LAWS
~Shared by Treva, NC
Law of Cat Inertia
A cat at rest will tend to remain at rest, unless acted upon by some
outside force - such as the opening of cat food, or a nearby scurrying
mouse.
Law of Cat Motion
A cat will move in a straight line, unless there is a really good
reason to change direction.
Law of Cat Magnetism
All blue blazers and black sweaters attract cat hair in direct
proportion to the darkness of the fabric.
Law of Cat
Thermodynamics
Heat flows from a warmer to a cooler body, except in the case of a cat,
in which case all heat flows to the cat.
Law of Cat Stretching
A cat will stretch to a distance proportional to the length of the nap
just taken.
Law of Cat Sleeping
All cats must sleep with people whenever possible, in a position as
uncomfortable for the people involved, and as comfortable as possible
for the cat.
Law of Cat Elongation
A cat can make her body long enough to reach just about any counter top
that has anything remotely interesting on it.
Law of Cat
Obstruction
A cat must lay on the floor in such a position to obstruct the maximum
amount of human foot traffic.
Law of Cat
Acceleration
A cat will accelerate at a constant rate, until he gets good and ready
to stop.
Law of Dinner Table
Attendance
Cats must attend all meals when anything good is served.
Law of Rug
Configuration
No rug may remain in its naturally flat state for very long.
Law of Obedience
Resistance
A cat's resistance varies in proportion to a human's desire for her to
do something.
First Law of Energy
Conservation
Cats know that energy can neither be created nor destroyed and will,
therefore, use as little energy as possible.
Second Law of Energy
Conservation
Cats also know that energy can only be stored by a lot of napping.
Law of Refrigerator
Observation
If a cat watches a refrigerator long enough, someone will come along
and take out something good to eat.
Law of Electric
Blanket Attraction
Turn on an electric blanket and a cat will jump into bed at the speed
of light.
Law of Random
Comfort Seeking
A cat will always seek, and usually take over, the most comfortable
spot in any given room.
Law of Bag/Box
Occupancy
All bags and boxes in a given room must contain a cat within the
earliest possible nanosecond.
Law of Cat
Embarrassment
A cat's irritation rises in direct proportion to her embarrassment
times the amount of human laughter.
Law of Milk
Consumption
A cat will drink his weight in milk, squared, just to show you he can.
Law of Furniture
Replacement
A cat's desire to scratch furniture is directly proportional to the
cost of the furniture.
Law of Cat Landing
A cat will always land in the softest place possible; often the mid-
section of an unsuspecting, reclining human.
Law of Fluid
Displacement
A cat immersed in milk will displace her own volume, minus the amount
of milk consumed.
Law of Cat
Disinterest
A cat's interest level will vary in inverse proportion to the amount of
effort a human expends in trying to interest him.
Law of Pill Rejection
Any pill given to a cat has the potential energy to reach escape
velocity.
Law of Cat
Composition
A cat is composed of Matter + Anti-Matter + It Doesn't Matter.
bareMinerals
now on Beauty.com!
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to Z Newsletters. Make sure to include your name and location
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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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recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
MINI FALAFEL
~Shared by Doe,
Oliver, B.C., Canada
Makes 12 pieces
Not just for vegetarians, this easy to make Middle East specialty will
become a favorite for entertaining.
1/2 c dried chickpeas
1/2 c f.c. onion
2 tbsp chpd parsley
2 garlic, minced
2 tbsp flour
2 tsp cumin
1 tsp @ b powder, salt & lemon juice
Veg oil for frying
Tahini Yogurt Sauce
1/3 c Balkan plain yogurt
1/4 c tahini
2 tbsp lemon juice
1 tbsp @ minced fresh parsley & xvo
1/4 tsp @ salt & cayenne
In bowl pour enough cold water over chickpeas to cover by one inch,
cover & soak for 4 hrs. (Make ahead- Soak for up to 2 4hrs.) Drain
well. In food proc, coarsely chop tog chickpeas, onion, half of the
parsley & the garlic, about 30 sec. Add flour, cumin, b powder,
salt & lemon juice; pulse until blended, about 10 seconds. Shape by
heaping tbsp into balls; flatten to 1/2" thickness. Arrange in single
layer on rimmed baking sheet, cover & chill 2 hrs. To make ahead,
chill up to 12 hrs.
LINGUINI ROASTED
YELLOW PEPPER SAUCE
~Shared by Larry
J., Spring Hill, TN
INGREDIENTS:
3 yellow bell peppers
Vegetable oil
3/4 cup extra-virgin olive oil
1 hard-cooked egg yolk
1 clove of garlic
Salt and pepper to taste
1-1/2 pounds linguini, cooked, drained
5 teaspoons chopped fresh parsley
TO PREPARE:
Rub the yellow peppers with vegetable oil. Place on a grill rack. Grill
over hot coals until the skin is blistered and charred on all sides,
turning frequently. Place in a sealable plastic bag. Steam until cool.
Peel and seed the yellow peppers; cut into large pieces. Combine the
yellow peppers, 3/4 cup olive oil, egg yolk and garlic in a food
processor container. Process until smooth. Season with salt and pepper.
Spoon into a saucepan. Cook until heated through, stirring frequently.
Pour over the hot pasta in a bowl, tossing to mix. Spoon onto a serving
platter. Sprinkle with the parsley.
NOTE: May substitute 1/8 teaspoon garlic powder, 1/8 teaspoon instant
minced garlic, 3/4 teaspoon garlic salt, or 5 drops of liquid garlic
for 1 fresh clove of garlic.
Source "Great Lake Effects...Buffalo Beyond Winter and Wings" published
by The Junior League of Buffalo
PANFORTE
~Shared by Jim D.,
WA
1 cup candied orange peel
1 cup candied lemon peel
1/2 cup hazelnuts
1/2 cup almonds
3/4 cup flour
1/4 teaspoon coriander
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 cup good quality honey
1 cup sugar
Powdered sugar for dusting
Preheat the oven to 350 degrees F. and toast the nuts until lightly
golden. Reduce the heat to 300 degrees. Cut up the peel finely and
coarsely chop the nuts. Mix together all the ingredients except the
honey and the sugar. Heat the honey and sugar until melted. Bring up
the heat and stir until the mixture has almost begun to boil. Remove
from the heat and mix with the other ingredients. Butter and flour a 9
inch spring form pan. Pour in the mixture and bake for about 35
minutes. Cool well and dust with powdered sugar to serve.
Makes: 1 Cake
Note: Panforte stores well for 2 weeks if wrapped well in foil.
Although this tasty treat has bread in it’s name, it really resembles a
fruit cake more than a bread. It is dense and chewy and packed full of
dried fruits and nuts. Unlike other traditional Italian holiday treats,
panforte can be put together quite quickly. Serve in thin slices as a
little goes a long way.
Source: http://www.sassy4daze.com/Recipes/Italian.html
CREAMY COLESLAW
~Shared by Mary H.,
Montreal, Canada
Makes 8 servings
Classic, creamy, cabbage-based coleslaw flecked with carrot, celery,
green onion and bell pepper.
1/3 cup mayonnaise, or to taste
2 tablespoons cider vinegar
2 teaspoons granulated sugar
salt and freshly ground black pepper to taste
5 cups thinly shredded green cabbage (about 1/2 small to medium head)
1 small carrot, grated
1 medium celery rib, halved lengthwise and thinly sliced
2 to 3 green onions, thinly sliced
1/2 medium red bell pepper, diced
Combine the first four ingredients in a salad bowl. Add the
remaining ingredients, toss to combine and serve.
Source: Montreal Gazette
BEER BREAD
~Shared by Luanne,
FL
3 cups self-rising flour
2 tbsp sugar
1 can (12 oz) beer ( may use "Lite")
7 tbsp melted butter
Preheat oven to 350 degrees. Combine flour, sugar and beer in a large
bowl and mix thoroughly. Pour into 9 x 5" loaf pan coated with cooking
spray. Pour 4 tbsp melted butter over batter. Bake 20 minutes; brush
top with remaining 3 tbsp melted butter. Continue baking until top is
golden and tester inserted in center comes out clean, about 25 minutes
more.
NOTE: To the batter, I add 1 cup shredded sharp Cheddar cheese . Open
the beer and let it stand at room temperature until the fizz is gone.
KICKIN' FRIED GREEN
TOMATOES
~Shared by Johnny,
LA
Serves: 4
Preparation Time: 5 min
Cooking Time: 12 min
3 green tomatoes, chile
2 tablespoon Dijon mustard
2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
3 teaspoons Worcestershire sauce
3/4 cup yellow cornmeal
1/2 cup hot bacon drippings or oil (see Note)
Instructions
Cut tomatoes into 1/2-inch slices. Stir together mustard and next 5
ingredients in a small bowl. Spread mixture on both sides of tomato
slices. Place cornmeal in a shallow dish; dredge tomato slices in
cornmeal.
Fry tomato slices in hot drippings or oil in a skillet over medium heat
3 minutes on each side or until browned. Drain.
Notes:
Serve a batch of summer's favorite veggie (and ours) -fried!
Technically fruit, tomatoes are home-style goodness at its best. Hot
bacon drippings give lots of flavor to the tomatoes while frying, but
an equal amount of vegetable or canola oil can be substituted, and the
dish is still awesome.
Source: The Best of Mr. Food Cookbook Series Oxmoor House, Inc.
RED ROBIN APPLE
HARVEST CHICKEN SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 small-medium (or 1 huge) heads of Romaine lettuce, washed and chopped
bite-size
1/2 cup thinly sliced and halved red onion, optional
2 red apples, washed, cored, and thinly sliced/diced
1/4 cup crumbled bleu cheese
1 cup Maple Glazed Walnuts (or glazed walnuts of your choice)
1/2 cup of Honey Mustard Vinaigrette or your favorite vinaigrette salad
dressing
2 medium grilled chicken breasts, thinly sliced
Instructions:
1. In a large mixing bowl, toss together the lettuce, onion, apples,
walnuts, and bleu cheese (reserve a few apple slices and bits of cheese
for garnish), along with enough dressing to lightly coat. Don't use too
much dressing, as this salad is very flavorful already!
2. Spoon tossed salad onto a large serving plate. Place the sliced
chicken breast on top and sprinkle with reserved bleu cheese to garnish
(if desired) and garnish edges with apple slices.
ONION BAKED PORK
CHOPS
~Shared by Jean P.,
Syracuse, NY
1 envelope soup mix
1/2 cup oatmeal, processed fine
4 pork chops, 1 inch thick
1 egg, well beaten
Preheat oven to 400 degs. In small bowl, combine soup mix and bread
crumbs. Dip chops in egg then in oatmeal, coating evenly. In lightly
greased 13x9" baking pan, arrange chops. Bake uncovered for 20 minutes,
turning once.
STRAWBERRY RHUBARB
COBBLER
~Shared by Marilyn
M., Canton, OH
Fruit Mixture:
4 1/2 cups rhubarb
1 1/2 cups strawberries
1/2 cup white sugar
2 Tbsp. quick cooking tapioca
1 tsp. of grated orange peel
Cobbler Crust:
2 Tbsp. white sugar
1 cup all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup butter
1/4 cup milk
1 egg, lightly beaten
Preheat the oven to 350°F.
Cut the rhubarb stalks into 1-inch pieces. Trim away outside stringy
layer and remove poisonous leaves; trim ends. Stem and slice the
strawberries. In a bowl, mix rhubarb and strawberries with sugar,
tapioca, and orange zest. Let the mixture sit for 30 minutes to an hour.
Meanwhile create crust: Combine sugar, flour, baking powder, and salt
in another medium bowl. Cut butter in with a fork or pastry blender
until mixture resembles coarse crumbs. Stir in the milk and egg until
just moistened.
Pour fruit into a 2-quart casserole dish. Drop the batter on the fruit.
Bake for 35 minutes until the cobbler crust is golden brown. Serve with
whipped cream (optional). Yield - serves 6.
CHOCOLATE FILLED
CRESCENTS
~Shared by Treva,
NC
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/2 cup mini-chocolate chips
Powdered sugar, if desired
1. Heat oven to 350°F. Separate dough into 8 triangles.
2. Place tablespoon of chocolate chips on wide end of each triangle.
Roll up, starting at shortest side of triangle, rolling to opposite
point. Place on ungreased cookie sheet.
3. Bake at 350°F. for 15 to 20 minutes or until golden brown. Sprinkle
with powdered sugar.
CLASSIC CRUMB CAKE
~Shared by Linda
H., Rosharon, TX
Makes 12 servings.
Whether they have food allergies or not, everyone will love this
delicious allergen-free crumb cake.
FOR THE CRUMB TOPPING:
3/4 cup Basic Gluten-Free Flour Mix (recipe follows)
1/4 teaspoon xanthan gum
1/4 teaspoon coarse salt
1/2 cup firmly packed light-brown sugar
1/2 teaspoon ground cinnamon
1/4 cup dairy-free, soy-free vegetable shortening, chilled and cut into
Tbsp-size pieces
FOR THE CAKE:
1/2 cup dairy-free, soy-free vegetable shortening, room temperature,
plus more for pan
2 cups Basic Gluten-Free Flour Mix, plus more for baking pan
1/2 teaspoon xanthan gum
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup coconut milk or rice milk vanilla yogurt
1 teaspoon cider vinegar
1 tablespoon Ener-G egg replacer
1/4 cup rice milk
1 cup granulated sugar
1 teaspoon pure vanilla extract
Confectioners' sugar, for dusting
Make the crumb topping: In a medium bowl, whisk together flour mix,
xanthan gum, and salt. Add sugar and cinnamon; whisk to combine. Add
chilled shortening and, using a pastry blender or two knives, blend to
form pea-sized crumbs; set aside.
Make the cake: Preheat oven to 325 degrees. Coat a 9-by-9-inch square
baking pan with shortening and dust with some of the flour mix, tapping
out excess.
In a large bowl, whisk together flour mix, xanthan gum, baking powder,
baking soda, and salt; set aside. In a medium bowl, mix together yogurt
and vinegar; set aside. Mix together egg replacer and rice milk; set
aisde.
In the bowl on electric mixer fitted with the paddle attachment, mix
together shortening, sugar, egg replacer mixture, and vanilla; beat on
medium speed until light and fluffy, about 2 minutes. Add flour mixture
in three additions, alternating with the yogurt mixture and beginning
and ending with the flour mixture. Beat until just combined, scraping
down sides of bowl as necessary.
Pour batter into prepared pan, smoothing surface with a spatula.
Sprinkle crumb topping over top, using your finger to clump some of the
topping together to form larger crumbs. Transfer to oven and bake until
the top of cake is golden and springs back when touched lightly, about
45 minutes.
Let cool in pan on a rack for about 15 minutes. Invert cake onto a
large plate, cover with a cooling rack, and reinvert onto the rack,
crumb-side up. Let cool completely. Sift confectioners' sugar over the
top and cut into squares. Cake may be stored in an airtight container
at room temperature, up to 3 days.
Basic Gluten-Free
Flour Mix
This gluten-free flour mix is used in Cybele Pascal's recipe for Classic Crumb Cake.
Ingredients
Makes 6 cups.
4 cups superfine brown-rice flour
2/3 cup tapioca flour or starch
1 1/3 cups potato starch
Directions
To measure brown-rice flour and tapioca flour, use a large spoon to
scoop flour into a measuring cup, then level it off with the back of a
knife. Do not use the measuring cup itself to scoop your flour when
measuring; it will compact the flour and you will have too much for the
recipe.
Add both flours to a large resealable plastic bag, along with potato
starch and tapioca flour; reseal and shake until well combined. Keep
refrigerated until ready to use, up to 6 months.
Source: "The Allergen-Free Baker's Handbook" by Cybele Pascal
CHICKEN BACON BITES
~Shared by Johnny,
LA
MAKES 6 TO 8 SERVINGS
Courtesy of Brian LeJeune.
4 boneless, skinless chicken breasts
12 slices bacon
4 jalapeños, sliced 1/4 inch
1/2 cup Italian salad dressing
4 tablespoons Worcestershire sauce
1 teaspoon favorite Louisiana hot sauce
Cube chicken the width of the bacon slices. Make a pocket in the center
of each chicken cube and insert a jalapeño slice. Wrap bacon around
chicken cube once, cutting off excess, and skewer with a toothpick.
Mix salad dressing and next 2 ingredients together and pour over
chicken cubes. Refrigerate, turning occasionally, for at least an hour.
When ready to cook, drain off marinade and grill over a barbecue pit
until browned and fully cooked, about 6 minutes. Serve.
STRAWBERRY SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 pint frozen strawberries
1 3 oz pkg. vanilla pudding, not instant
1 3 oz. pkg. tapioca pudding not instant
1 pkg. strawberry gelatin
2 bananas
2 C. whipped cream or topping
Pour strawberry juice and/or water into 2 qt. glass measure to make 2
C. liquid. Add puddings and gelatin. Microwave on high 5-6
minutes or until mixture thickens and boils. Stir once or twice
while cooking; cool. Add strawberries, bananas and whipped cream.
Source: Taste Of Home Country Cooking 1996
SWEET & SOUR PORK
~Shared by Jean P.,
Syracuse, NY
1 pound pork tenderloin, cut into 1/2 inch pieces
2-1/2 Tablespoons balsamic vinegar
Kosher salt
2 teaspoons low-sodium soy sauce
1 Tablespoon cornstarch
3 Tablespoons ketchup
3 Tablespoons sugar, plus a pinch
3 Tablespoons peanut or vegetable oil
3 cloves garlic, minced
2 carrots, thinly sliced
3 scallions, cut into 1/2 inch pieces
3 cups snow peas, cut in half
This is a meal the whole family will love, at least mine did. It's
flavorful, the meat remains tender and the veggies crunchy. The best
part remains that it takes very little effort to get this on the table.
Serve it plain or over rice to soak up the amazing sauce. I am not a
fan of that thick, red sweet and sour pork you find in Chinese food
buffet lines with deep fried meat. This is an alternative you will love.
Toss the pork with 1/2 Tablespoon vinegar and a pinch of salt in a
bowl. Mix the remaining 2 Tablespoons vinegar, the soy sauce,
cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and half
teaspoon salt in another bowl.
Prepare carrots, scallions and snow peas.
Heat 2 Tablespoons oil in a large wok or skillet over high heat. Add
the pork and slowly stir until it turns mostly opaque, about 2 minutes.
Remove the pork with a slotted spoon and transfer to a plate. Discard
the oil and wipe out the skillet.
Heat the remaining 1 Tablespoon oil in the skillet, then stir fry the
garlic with a pinch each of salt and sugar, only 15 seconds or it will
burn. Add the carrots and scallions and stir-fry until crisp tender, 2
minutes. (If it seems dry add a little bit of water, just a little.) Add
the pork, snow peas and soy sauce mixture; stir until the pork is cook
through and the sauce is thickened, about 3 minutes.
Quick, easy and fabulous.
Source: Food Network
S'MORE BROWNIES
~Shared by Marilyn
M., Canton, OH
6 Tbsp. unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 Tbsp. sugar
Pinch fine salt
Lightly butter the foil with some of the melted butter. Stir the rest
of the butter together with the crumbs, sugar, and salt in a medium
bowl. Press the crumb mixture evenly over the bottom of the pan. Bake
until golden brown, about 20 minutes; set aside.
Brownie:
8 Tbsp. (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour
4 cups large marshmallows for topping
Position a rack in the lower third of the oven and heat oven to 325
degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs
over the edges by about 1 inch. Meanwhile, make the brownie. Put butter
and chocolate in a medium microwave safe bowl. Melt in the microwave on
75 percent power for 2 minutes. Stir, and microwave again until
completely melted, about 2 minutes more. Alternatively, put the butter
and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch
or so of water to a very slow simmer; set the bowl on the pan without
touching the water. Stir occasionally until melted. Stir the light
brown and white sugars, vanilla and salt into the melted chocolate. Add
the eggs and beat vigorously to make a thick and glossy batter. Add
flour and stir until just incorporated. Pour batter into the
prepared pan. Bake until the top is crispy and a toothpick inserted
into the middle comes out mostly clean, with a few crumbs, about 40 to
45 minutes.
Remove from the oven and carefully position a rack about 6 inches from
the broiler and preheat on low. Layer marshmallows across the top and
toast under the broiler until golden, (keep an eye on it, it can go
quick), about 2 minutes. Cool on a rack, gently removing the brownies
from the pan using the aluminum flaps. Carefully separate any
marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.
TUSCAN TUNA MELT
FLATBREAD PIZZA
~Shared by Treva,
NC
Preparation Time 10 minutes
Cook Time: 12-14 minutes
2 (2.5-oz.) Chicken of the Sea® Healthy Selections Light Tuna Pouch
3 (8-inch) multi-grain with flax healthy grain flatbreads
(alternatively, pita bread can be used)
1 Tablespoon canola oil
1/4 cup chive & onion reduced fat cream cheese
1/4 cup light mayonnaise
1/2 Tablespoon basil pesto
1/4 cup red onion, chopped
1/2 cup sweet bell peppers, chopped
1/2 cup Roma tomatoes. chopped
1 jalapeno pepper, seeded, minced
1 cup lite or regular fine shredded Italian blend cheeses
1/4 cup chopped parsley and parsley sprigs as desired
Preheat oven to 350 degrees. Lightly brush flatbreads on both sides
with canola oil. Bake in oven directly on grate for 7 minutes. In a
small bowl, combine cream cheese, mayonnaise and pesto until smooth.
Remove flatbreads from oven to large cookie sheet; spread about 3
tablespoons of cream cheese sauce over each flatbread. Sprinkle each
with chopped red onion, bell peppers, tomatoes and jalapeno peppers.
Top with chunks of Chicken of the Sea® Healthy Selections Light Tuna;
sprinkle with shredded cheese. Return to 350-degree oven on the cookie
sheet for a softer crust or place directly on the grate for a crisper
crust. Bake for 5 to 7 minutes or until cheese melts. Remove to cutting
board. With a sharp knife, cut into desired slices. Sprinkle the top of
pizza with chopped parsley. Place on serving platter. Garnish with
parsley springs as desired. Makes 12 slices or 6 servings.
Source: Chicken of the Sea
GLUTEN-FREE
CHOCOLATE LAYER CAKE
~Shared by Linda
H., Rosharon, TX
The gluten-free flours used in this recipe, available at Bob's Red Mill
and natural-foods stores, yield delicate results. The cake is best
eaten right after it's decorated. To ensure that the layers rise
properly (and don't sink), avoid opening the oven door as they bake.
We've tinted the finished frosting pink by adding red gel-paste food
coloring drop by drop. Feel free to leave it white, or tint it with any
favorite color.
Serves 8.
FOR THE CAKE LAYERS
Vegetable oil cooking spray
1 1/2 cups sugar
3/4 cup brown-rice flour (see the Guide)
1/2 cup almond flour (see the Guide)
3/4 cup unsweetened Dutch-process cocoa powder
1/4 cup quinoa flour (see the Guide)
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon coarse salt
2 large eggs
3/4 cup warm water
3/4 cup low-fat (1 percent) buttermilk
1 ounce (2 tablespoons) unsalted butter
1 teaspoon pure vanilla extract
FOR THE SEVEN-MINUTE FROSTING
1 1/4 cups sugar
1/4 cup water
1 tablespoon plus 1 teaspoon corn syrup
5 large egg whites
3/4 teaspoon pure vanilla extract
Pinch of salt
Make the cake layers: Preheat oven to 350 degrees. Lightly coat two
8-inch cake pans with cooking spray. Line bottoms with parchment; spray
parchment.
Whisk together dry ingredients in a large bowl. Add remaining
ingredients, and mix until smooth, about 3 minutes. Divide batter
between pans.
Bake cakes until they pull away from sides of pans, about 1 hour. Let
cool in pans on wire racks. Cakes will keep, covered, for up to 1 day.
Make the frosting: Place sugar, water, corn syrup, and whites in a
heatproof mixer bowl over a pot of simmering water. Cook, whisking
occasionally, until sugar dissolves and mixture registers 160 degrees
on a candy thermometer.
Attach bowl to mixer. Whisk hot sugar mixture on high speed until
stiff, glossy peaks form, about 7 minutes. Whisk in vanilla and salt.
Assemble the cake: Place a cake layer on a plate. Spread 2 cups
frosting on top. Place remaining cake layer on top of frosting. Frost
top and sides with remaining frosting. Cake is best eaten within 1 hour
of frosting.
Source: 2011 Martha Stewart Living Omnimedia, Inc.
EASY CAST IRON
SKILLET BISCUITS
~Shared by Johnny,
LA
These light and fluffy biscuits make the perfect breakfast recipe when
topped with butter and jam. The best part is, there is no kneading, no
rolling, and no cutting. They are simple, easy, and delicious! If you
don't have a cast iron skillet, try them in a round cake pan. You'll
never find easier biscuit recipes than than this.
Ingredients
2 cups all-purpose flour (or a 50/50 blend of all-purpose flour and
whole wheat flour)
1 1/2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
2 tablespoons soft butter
2 tablespoons shortening (or you may substitute 2 tablespoon butter for
shortening)
1 1/4 cups buttermilk
2 tablespoons melted butter
1 cup all-purpose flour
Preheat your oven to 475 degrees F.
In a mixing bowl, stir together the flour, sugar, baking powder, salt,
and baking soda with a whisk.
With a pastry blender, or your hands, cut in the butter and shortening
into the four mixture until the the butter/shortening is about the size
of peas.
Add the buttermilk to the mixture and stir just until combined. Allow
this to sit for 3 minutes.
In a separate bowl, place your additional 1 cup of flour. Using an ice
cream scoop, or a 1/4 cup measuring cup, drop 1 scoop of biscuit
mixture into the flour. Gently toss the biscuit in the flour and scoop
the biscuit up from the bottom with your fingers. Lightly shake off the
excess flour. Place the biscuit in a greased 10-inch cast iron skillet
or cake pan.
Continue with the other biscuits until you have about 10 biscuits. Pour
the additional 2 tablespoons of melted butter over the biscuits. Bake
for 16-18 minutes.
TEXAS SHRIMP AND
RICE SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
4 1/2 cups water
1 1/2 lbs unpeeled small shrimp, uncooked (or use pre-cleaned frozen
shrimp)
1 1/2 cups cooked rice
1 (14 ounce) can cut green beans, drained
1/2 cup pitted ripe olives, drained
1/3 cup chopped green onion
1/2 cup Italian dressing
3 tablespoons chili sauce
1/2 teaspoon dried basil
1/4 teaspoon pepper
1/8 teaspoon garlic powder
curly salad greens
Directions:
Bring water to boil in large pot; add shrimp and return to boil. Reduce
heat and simmer 3-5 minutes. Drain shrimp well and rinse with cold
water. Cool shrimp; peel and devein. Combine shrimp, rice, beans,
olives and onions; toss well. Combine salad dressing with seasonings;
mix well. Pour over rice mix and chill. Serve over salad greens.
Source: Taste Of Home Country Cooking 1996
RICE-STUFFED PORK
CROWN ROAST
~Shared by Jean P.,
Syracuse, NY
Prep Time: 30 minutes
Cook Time: 2 hours, 40 minutes cook
Ingredients:
1 16-rib pork rib crown roast, (about 8 pounds)
2 cups rice, uncooked
1 cup wild and long grain rice, uncooked
1 4-ounce package dried apricots
1/2 teaspoon ground cinnamon
1/2 cup pecans, coarsely chopped
1/2 6-ounce can frozen orange juice concentrate, thawed
1/2 cup honey
2 tablespoons butter
Orange slices, (optional)
Cooking Directions:
Place roast, bone tips up, on rack in a shallow roasting pan. Cover
ends of bones with a strip of foil. Bake in a 350 degree F. oven for 2
hours.
While roast is baking, cook rice according to package directions,
adding apricots the last 10 minutes and cinnamon during the last 5
minutes of cooking time. Combine rice mixture and chopped pecans; mix
well. Combine orange juice concentrate and honey, mixing well.
Fill roast cavity with rice mixture. Place the remaining rice mixture
in a small baking dish. Dot the rice stuffing with butter. Brush roast
with some of the orange juice mixture. Continue baking roast and rice
for 30 minutes or until meat thermometer registers 145 degrees F.
(Allow about 15 minutes per pound total cooking time). Brush
occasionally with the orange juice mixture. Let rest about 10 minutes.
Carefully transfer roast to a warm serving platter. Garnish with orange
slices and cranberries, if desired.
Serves 16
Serving Suggestions:
Impress your family with this dish for your holiday meal. The rice
stuffing can be cooked in a separate dish. Serve with your family's
favorite holiday side dishes and fresh baked dinner rolls.
Nutrition:
Calories: 596 calories
Protein: 50 grams
Fat: 23 grams
Sodium: 93 milligrams
Cholesterol: 119 milligrams
Saturated Fat: 8 grams
Carbohydrates: 46 grams
Fiber: 2 grams
Random Tip:
Don't overcook your pork!
Source: PorkBeInspired.com
COCONUT FLAN
~Shared by Marilyn
M., Canton, OH
1/3 cup sugar
3 eggs
1 (14 oz) can sweetened condensed milk
1 1/2 cups coconut milk
2 teaspoons vanilla
1/4 cup shredded coconut flakes
Fresh whipped cream, for garnish
1/4 cup shredded coconut flakes, toasted, for garnish topping
Preheat oven to 325 degrees F.
In a small saucepan over medium-low heat, melt sugar until it
caramelizes. Pour into a flan dish, pie plate or round souffle
baking dish with shallow sides, swirling it around to coat the bottom;
set aside.
In a large mixing bowl, beat the eggs until foamy with a wire whisk.
Beat in the condensed milk, coconut milk, vanilla extract and 1/4 cup
coconut. Pour mixture into the prepared baking dish. It will need
to bake in a water-bath in the oven. Set the dish into a large baking
pan with sides and carefully pour water around the flan to come 2/3 the
way up the sides. Carefully transfer to the preheated oven. Bake for
about 1 hour, until the flan is set and the center only jiggles a
little bit, like a cheesecake would. Remove from the oven and
water-bath and allow to cool completely. Turn the flan out onto a flat
serving platter. Cut into slices for serving.
Garnish with whipped cream and toasted coconut. serve with Toasted
Bananas on the side. Serves 6 to 8.
Thai Fried Bananas
2 Tbsp. butter
4 fresh, firm bananas, peeled and cut into 1 to 2-inch pieces
1/4 cup brown sugar
1 teaspoon black sesame seeds
1 lime, juiced
Heat a wok over high heat and add 2 tablespoons butter. Once melted,
toss in bananas and add brown sugar.
Cook down sugar and add the sesame seeds and lime juice. Stir together
and serve with Coconut Flan.
Serves 3 to 4 (possibly double if serving with above flan).
KING RANCH CHICKEN
MAC AND CHEESE
~Shared by Treva,
NC
YIELD: Makes 6 servings
HANDS-ON: 20 Minutes
TOTAL: 45 Minutes
1/2 (16-oz.) package cellentani pasta
2 tablespoons butter
1 medium onion, diced
1 green bell pepper, diced
1 (10-oz.) can diced tomatoes and green chiles
1 (8-oz.) package pasteurized prepared cheese product, cubed
3 cups chopped cooked chicken
1 (10 3/4-oz.) can cream of chicken soup
1/2 cup sour cream
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 & 1/2 cups (6 oz.) shredded Cheddar cheese
1. Preheat oven to 350°. Prepare pasta according to package directions.
2. Meanwhile, melt butter in a large Dutch oven over medium-high heat.
Add onion and bell pepper, and sauté 5 minutes or until tender. Stir in
tomatoes and green chiles and prepared cheese product; cook, stirring
constantly, 2 minutes or until cheese melts. Stir in chicken, next 4
ingredients, and hot cooked pasta until blended. Spoon mixture into a
lightly greased 10-inch cast-iron skillet or 11- x 7-inch baking dish;
sprinkle with shredded Cheddar cheese.
3. Bake at 350° for 25 to 30 minutes or until bubbly.
Source: Southern Living JANUARY 2012
EGGPLANT "FRENCH
FRIES"
~Shared by Linda
H., Rosharon, TX
2 medium eggplant
1 cup rice flour (but may need more)
1 tsp salt
2 tsp garlic powder
pepper to taste
Canola oil for frying (enough to fill your frying skillet of choice)
Cut the eggplant into 1/2” rounds and then into 1/4 inch strips (do not
peel). Place eggplant in large bowl and cover with water and ice
cubes. Cover the bowl with plastic wrap and place in fridge
overnight.
Mix rice flour, salt, pepper, garlic powder and pepper in a medium
bowl. Heat oil in a skillet. I do a tester to see if the oil is
hot enough. If the tester sizzles and appears to be browning it
is hot enough.
In small batches, toss the eggplant in the rice flour mixture, coat
completely and then place into the hot oil. Be patient.
Let them sizzle and cook until golden - could be 5 minutes.
Remember that the oil is hot but the eggplant is cold so the oil has to
come back up to temperature. Once they are golden, remove and
place on a tray covered with a paper towel to absorb any excess oil and
sprinkle with additional salt t taste. Let them cool a little -
they taste better. I served them with burgers as a french fry
alternative.
Use the tip to soak the eggplant in ice and water overnight to water
log them. What this does is prevent the eggplant from absorbing the oil
while frying. And by using the rice flour - they are GLUTEN Free!!
Source: HeirloomMeals.com
SUSAN'S RED BEANS
& RICE
~Shared by Johnny,
LA
Recipe courtesy of Susan Ford.
Serves a Crowd.
Ingredients:
2 lbs dried red beans
2 cups chopped onion
1/2 cup sliced green onion
2 tablespoons minced garlic
1 pound seasoning ham, cube
1 pound pickled pork, cubed
1/2 pound Tasso, cubed
1 pound Andouille sausage, sliced
1 teaspoon black pepper
1/4 teaspoon cayenne
1/4 teaspoon red pepper flakes
2 bay leaves
1 teaspoon thyme
1 teaspoon basil
2 quarts cold water, or more as needed
Salt to taste
Steamed rice for serving
Hot sauce
Method:
The night before, sort through the beans for any stones or dirt. Put
the beans in a big pot and cover with 2 inches of cold water, let
stand over night.
The next day, prior to cooking, drain the beans in a colander, return
to a heavy 8 - 10 quart pot with all the other ingredients (except
steamed rice and hot sauce). Add just enough water to cover. Bring to a
boil over high heat, lower heat and simmer for 2 1/2 to 3 hours until
the beans are tender and a natural thick gravy has formed. Add an
additional 1+ cups of water toward the end if the mixture is too dry.
During cooking, scrape down the sides and across the bottom of the pot
frequently to avoid sticking; stir the whole pot through once every
half hour.
Taste for salt after 90 minutes; keep in mind that the meat is salty.
When done, remove from heat; serve over steamed rice. Pass the Tabasco.
SERVE WITH CRUSTY BREAD.
Note: Leftovers freeze beautifully. Thaw over low heat with a bit of
water.
MARYLAND CRAB
CASSEROLE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 pound crabmeat -- well-picked
3 eggs -- beaten
1 tablespoon chopped fresh parsley
5 tablespoons butter or margarine -- melted and divided
1 teaspoon salt
Dash pepper
1/2 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
1 cup evaporated milk
1 tablespoon finely chopped green bell pepper
1/2 cup soft bread crumbs
Grease bottom and sides of a 2-qt. baking dish. Combine crabmeat, eggs,
parsley, 3 tbsp butter, salt, pepper, Worcestershire sauce, mustard,
milk and green pepper. Gently pat into dish. Combine bread crumbs with
remaining butter; sprinkle on top. Bake at 350 F. for 20 minutes or
until set.
Yields 4 servings.
Source: Taste Of Home Country Cooking, 1996
ALEX MOM'S STUFFED
CABBAGE
~Shared by Jean P.,
Syracuse, NY
1 head Savoy cabbage
1 pound ground beef
1 small to medium onion, chopped small
2 tablespoons olive oil
1 carrot, shredded
1 celery stalk, thinly sliced
1 parsnip, shredded
1/2 cup uncooked rice
1 to 2 tablespoons tomato paste
3 to 4 cups of your favorite simple tomato sauce, tomato juice or V8
Cut the core out of the cabbage but leave it whole. Place it, with the
empty core area facing up, in a large bowl. Boil a small pot of water
and pour the water over the cabbage and let it sit for ten minutes.
Heat the oil in a saute pan. (I like to use the large one I will cook
the final dish in — a deep 12-inch saute pan — to save dishes.) Cook
the onions until they are soft, add the carrot, celery and parsnip and
saute them for a couple extra minutes — until they are also soft.
Season the mixture with salt and pepper, transfer it to a bowl and let
it cool a bit. Mix in the meat, rice and tomato paste and season again
with salt and pepper.
Drain the head of cabbage. Pull off large leaves, cut out the large
vein — if the leaf is very large, you can make two rolls from each, if
it is smaller, you can cut the vein out partially and pull the sides to
overlap before you roll it into one roll. Pat the leaves dry with
towels. Roll about 1/4 to 1/3 cup of filling in each leaf (depending on
the size of your leaf) and arrange in a large, wide pot. Pour in enough
juice or sauce to cover the rolls. Bring to a boil and reduce the heat,
letting them simmer covered on the stove on low for about 45 minutes.
Serve immediately. If sauce has thinned a bit, you can heat up any
additional sauce you didn’t use and pour it over as you serve the rolls.
(These also freeze very well.)
CHOCOLATE CHEESECAKE
WITH CARAMEL
GANACHE
~Shared by Marilyn
M., Canton, OH
24 Double-Stuff Oreo cookies
6 Tbsp. butter, melted
3 (8 oz) packages cream cheese, softened to room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla
3/4 cup milk chocolate chips
3/4 cup semi-sweet chocolate chips
1 cup dulce de leche (See recipe below)
1/2 cup heavy cream
1/2 cup toasted pecans, chopped plus 4 pecan halves for garnish
Preheat oven to 350 degrees. Crush Oreos or process into a fine crumb
in a food processor. In a small bowl combine cookie crumbs and melted
butter. Press into bottom of a 10 inch springform pan. Bake for 10
minutes. Remove from oven and set aside to cool.
Melt milk chocolate and semi-sweet chocolate in a microwave safe bowl
in 30 second intervals, stirring in between until chocolate is melted
and smooth; set aside. In a large mixer bowl add cream cheese and beat
at medium to high speed until smooth. Beat in sugar and vanilla. Add
eggs one at a time, mixing just until combined after each addition. Add
chocolate and mix until all combined. Pour over crust and bake for 45
minutes or until center is set. Remove from oven and cool for about
five minutes. Slide a knife around the edge and remove outer ring
and cool for 45 minutes.
Meanwhile stir dulce de leche and heavy cream together and heat at 30
second intervals in the microwave, stirring in between until smooth and
combined. Pour over cheesecake coating top and sides. Sprinkle pecans
around the edge and sides. Place pecan halves in center. Refrigerate
for 6-8 hours or overnight.
Dulce de leche:
1 quart whole milk
12 ounces sugar, approximately 1 1/2 cups
1 vanilla bean, split and seeds scraped
1/2 teaspoon baking soda
Combine milk, sugar, vanilla bean and seeds in a large,
4-quart saucepan and place over medium heat. Bring to a
simmer, stirring occasionally, until the sugar has dissolved. Once the
sugar has dissolved, add the baking soda and stir to combine. Reduce
the heat to low and cook uncovered at a bare simmer Stir
occasionally, but do not re-incorporate the foam that appears on the
top of the mixture. Continue to cook for 1 hour. Remove the vanilla
bean after 1 hour and continue to cook until the mixture is a dark
caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2
hours. Strain the mixture through a fine mesh strainer. Store in
the refrigerator in a sealed container for up to a month. Yield - 1 cup.
KAHLUA CHOCOLATE
WALNUT SQUARES
~Shared by Treva, NC
1 & 1/4 cups flour
1 tsp baking powder
1/2 cup butter
3/4 cup brown sugar
1 egg
1/4 cup Kahlua
1 cup chocolate chips
1/2 cup chopped walnuts
1 TBSP Kahlua
Cream the butter with brown sugar and egg until smooth. Stir in
1/4 cup Kahlua, flour and baking powder. Fold in chips and
nuts. Spread in greased square baking pan. Bake at 350 for
about 30 minutes. Cool for about 15 minutes. Brush the top
with the 1 TBSP of Kahlua. Cool completely. Spread with
Brown Butter Icing. Cut into squares. Or rectangles. Or
triangles. Or don't cut it at all and eat the whole thing
yourself. I won't tell.
Brown Butter Icing
2 TBSP butter
1 TBSP Kahlua
2 TBSP milk or cream
1 1/3 cup powdered sugar
Brown butter in small saucepan over low heat. Remove from
heat. Add remaining ingredients and beat until smooth.
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MUDSLIDE COOKIES
~Shared by Treva, NC
Crispy on the outside, chewy on the inside,and rich and delicious all
the way around.
YIELD: 30 cookies (serving size: 1 cookie)
1 & 1/2 tablespoons butter
2 ounces bittersweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
1 tablespoon instant coffee granules
1 tablespoon hot water
1 teaspoon vanilla extract
1 & 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 cup unsweetened cocoa
2 teaspoons baking powder
1/8 teaspoon salt
2 & 1/2 cups sugar
1/2 cup egg substitute
2 large eggs
1/2 cup chopped walnuts
1/4 cup semisweet chocolate minichips
Preheat oven to 350°.
Place butter, bittersweet chocolate, and unsweetened chocolate into a
microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is
almost melted. Stir until smooth. Combine coffee granules and 1
tablespoon hot water, stirring until granules dissolve. Stir coffee and
vanilla into chocolate mixture.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, cocoa, baking powder, and salt, stirring well with a
whisk. Combine sugar, egg substitute, and eggs in a large bowl; beat
with a mixer at high speed 6 minutes or until thick and pale. Gently
stir 1/4 of egg mixture into chocolate mixture; stir chocolate mixture
into remaining egg mixture. Stir in flour mixture, nuts, and chocolate
chips.
Cover baking sheets with parchment paper. Drop dough by rounded
tablespoonfuls 2 inches apart on prepared baking sheets; with moist
hands, gently press dough into 1/4-inch-thick rounds. Bake at 350° for
15 minutes or until set. Cool 1 minute. Remove from pans; cool
completely on wire racks.
Nutritional Information per serving: Calories: 142; Calories from fat:
29%; Fat: 4.7g; Saturated fat: 2g; Monounsaturated fat: 1g;
Polyunsaturated fat: 1.1g;Protein: 2.5g; Carbohydrate: 25.2g; Fiber:
1.3g; Cholesterol: 16mg; Iron: 1.1mg; Sodium: 59mg;Calcium: 29mg
Source: Cooking Light JANUARY 2007
STEAK DIANE
~Shared by Maggie,
TX
A brandied mixed mushroom sauce tops seared strip steak in our healthy
version of the classic dish Steak Diane. Serve with garlic mashed
potatoes and steamed green beans.
Servings: 4 servings
Prep Time: 35 minutes
Total Time: 35 minutes
Ingredients
1 pound boneless strip steak, such as top loin or New York, 3/4 to 1
inch thick, trimmed and cut into 4 portions
1/4 teaspoon freshly ground pepper, plus more to taste
1/8 teaspoon salt
1 tablespoon extra-virgin olive oil
3 cups sliced mixed mushrooms, such as shiitake, oyster and cremini
1/2 cup brandy
1 15-ounce can reduced-sodium beef broth
1 teaspoon butter, softened
1 teaspoon all-purpose flour
2 teaspoons Dijon mustard
1 tablespoon chopped fresh chives
Directions
1. Season steaks on both sides with 1/4 teaspoon pepper and salt. Heat
oil in a large skillet over medium-high heat. Reduce heat to medium,
add the steaks and cook 3 to 5 minutes per side for medium. Transfer to
a plate and tent with foil to keep warm.
2. Add mushrooms to the pan and cook, stirring, until golden brown and
beginning to release their juices, about 3 minutes. Add brandy and
cook, stirring, until almost evaporated, about 1 minute. Add broth,
bring to a boil and cook until reduced by half, 8 to 10 minutes.
3. Meanwhile, combine butter and flour in a small bowl to form a paste.
When the pan sauce is reduced by half, whisk in mustard, then gradually
whisk in the butter-flour paste a few bits at a time and cook until the
sauce thickens, about 1 minute. Reduce heat to medium-low. Return the
steak to the pan along with any accumulated juices. Turn to coat with
the sauce and cook until heated through, about 1 minute. Top the steak
with the sauce and sprinkle with chives.
Nutrition information
Calories 284, Total Fat 11 g, Saturated Fat 3 g, Monounsaturated Fat 5
g, Cholesterol 52 mg, Sodium 187 mg, Carbohydrate 5 g, Fiber 1 g,
Protein 25 g, Potassium 508 mg. Exchanges: Medium-Fat Meat 3
Source: EatingWell
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BROILED CRAB CAKES
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1-1/2 pound backfin crabmeat, cartilage and shells removed
- 2 tablespoons low-fat mayonnaise
- 2 tablespoons Dijon mustard
- 3 tablespoons minced onion
- 1 egg
- Dash Tabasco sauce
DIRECTIONS
Combine all ingredients and shape into 6 patties. Broil 6 inches from
heat source, 3 minutes per side, until golden brown. Serve immediately.
Nutritional Information Per Serving (3 ounces): Calories: 131, Fat: 4
g, Cholesterol: 132 mg, Sodium: 375 mg, Carbohydrate: 1 g, Dietary
Fiber: 0 g, Sugars: 1 g, Protein: 20 g Diabetic Exchanges: 3 Very Lean
Meat, 1/2 Fat
Source: 200 Healthy Recipes in 30 minutes or Less! by Robyn Webb
http://www.amazon.com/exec/obidos/ASIN/1580402267/atozreci-20
VEGETABLE STIR-FRY
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 tablespoons olive oil
- 1 small onion, sliced
- 1 red pepper, thinly sliced
- 1/2 tablespoons grated fresh ginger
- 1 cup broccoli florets
- 1 pound tofu, drained and cubed
- 1 cup cooked rotini pasta
- 4 ounces Parmesan cheese
DIRECTIONS
Heat nonstick skillet or wok to medium high. Add oil and onion and
stir-fry 2 minutes. Add pepper and stir-fry 1 minute more. Add ginger,
broccoli, and tofu and stir-fry 2 minutes more. Add pasta and stir-fry
until mixture is thoroughly heated. Top each serving with 2 ounces
Parmesan cheese.
Nutritional Information Per Serving (1/4 of recipe): Calories: 305,
Fat: 18g, Cholesterol: 28g, Sodium: 530mg, Carbohydrate: 19g, Dietary
Fiber: 2g, Sugars: 7g, Protein: 23g Diabetic Exchanges: 1 Starch, 2
Lean Meat, 1 Vegetable, 2 Fat
Source: Magic Menus for People with Diabetes by American Diabetes
Association
http://www.amazon.com/exec/obidos/ASIN/1580401732/atozreci-20
SEARED HERB CHICKEN
AND VEGGIES
~Shared by Mary S.,
Nashville, TN
Yield: Makes 4 servings.
INGREDIENTS
- 1 tsp. each fennel seeds and cumin seeds
- 1/2 tsp. dried turmeric
- 1/4 tsp. coriander (can also substitute 2 tsp curry powder for
fennel, cumin, turmeric and coriander)
- 1/2 tsp. dried oregano
- 1 Tbsp. cornstarch
- 1/2 tsp. salt
- 3/4-1 pound boneless, skinless chicken breasts, cut into 1-inch
cubes
- 1 1/2 Tbsp. canola oil, divided
- 1 small red pepper, cut into 1-inch cubes
- 1 small yellow bell pepper, cut into 1-inch cubes
- 2 large carrots, sliced into 1/2-inch pieces
- 1 medium red onion, coarsely chopped
- 5 cloves garlic, thinly sliced
- 1/4 tsp. cayenne or red pepper, or to taste
- Salt, to taste
- 1 1/2-2 tsp. lime juice, or to taste
- 1/2 cup finely chopped fresh mint
DIRECTIONS
Grind fennel and cumin seeds in pestle or spice grinder to a course
texture. Place in bowl and add turmeric, coriander, oregano, cornstarch
and salt and stir to combine. Add chicken and stir until coated.
Preheat wok or iron skillet over high heat. Add 1/2 tablespoon oil.
When oil shimmers, add bell peppers, carrots, onion, garlic and cayenne
pepper and pinch of salt, to taste. Cook, stirring, until vegetables
begin to brown. Transfer and set aside.
Reduce heat to medium-high and add remaining tablespoon of oil to pan.
Add coated chicken and cook, stirring, until no longer pink in middle,
about 5 to 7 minutes. Stir in vegetables, lime juice and mint and cook
until heated through, less than 1 minute.
Nutritional Information Per Serving: 200 calories; 8 g total fat; 1 g
saturated fat; 12 g carbohydrate; 21 g protein; 3 g dietary fiber; 370
mg sodium
Source: The Diabetic Gourmet Cookbook
http://www.amazon.com/exec/obidos/ASIN/0471393266/atozreci-20
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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ROAST BEEF PANINI
~Shared by Maggie,
TX
Makes 2 sandwiches.
4 oz deli roast beef, thinly sliced
Softened butter or margarine
1/3 cup sliced pickled sweet cherry peppers
1 tsp ketchup
1 tsp minced garlic
1/4 cup light mayonnaise
1/2 cup shredded Cheddar cheese
4 slices whole wheat bread
Pinch of red pepper flakes
1/3 cup slivered onion
1 tsp horseradish
2 tsp minced oil packed sun dried tomatoes
Pinch of cayenne pepper
Combine mayonnaise, tomatoes, garlic, horseradish, ketchup, and cayenne
in a bowl. Toss together onion, cherry peppers, and pepper flakes in
another bowl. Drizzle with some of the peppers' pickling juice, let
stand 5 min.
Spread butter on one side of each slice of bread, spread mayonnaise on
the other side. Sprinkle cheese on mayonnaise side of two of the
slices, arrange beef on the cheese, then top with pepper mixture. Place
the other slices of bread on the peppers, buttered side up. Toast
sandwiches on both sides. SERVE immediately.
HEARTY CHEESE SOUP
~Shared by Maggie,
TX
1-1/2 cups cubed peeled potatoes
1/2 cup water
1/4 cup sliced celery
1/4 cup sliced fresh carrots
2 Tbs. chopped onion
1/2 tsp. chicken bouillon granules
1/2 tsp. dried parsley flakes
1/4 tsp. salt
Dash pepper
1-1/2 tsp. flour
3/4 cup milk
1/4 lb. Velveeta, cubed
1. In a small saucepan, combine the first 9 ingredients. Bring to a
boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes
are tender.
2. In a small bowl, combine flour and milk until smooth. Stir into
vegetable mixture. Bring to a boil; cook and stir for 2 minutes or
until thickened. Reduce heat to low; stir in cheese until melted.
Yield: 2 servings.
Source: Taste of Home
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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CHOPPED VEGETABLE SALAD WITH CREAMY
OREGANO DRESSING
Salad:
1 small head iceberg lettuce, washed and dried
1 small head radicchio, washed and dried
1 small head frisee, washed and dried
2 red radishes, sliced paper thin
1 cup diced feta cheese
1 small red onion, halved and thinly sliced
1 medium cucumber, peeled and diced
1 1/2 cups corn kernel
3/4 cup grape tomatoes, halved
3/4 cup thinly sliced scallions
3/4 cup canned hearts of palm, drained and cut into bite sized pieces
1/4 cup snipped fresh chives
1/4 cup pitted and sliced kalamata olives
1 1/2 teaspoons dried oregano
Salad Preparation:
Chop the lettuce, radicchio, and frisee into bite size pieces. Toss
them together in a large bowl. Place the remaining vegetables, cheese,
and herbs in the mixing bowl and toss with the remaining vinaigrette.
Dressing:
3 tablespoons red wine vinegar
2 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
3 tablespoons extra-virgin olive oil
3 tablespoons grapeseed oil
1 1/2 teaspoons dried oregano
Fine sea salt and freshly ground black pepper
Dressing Preparation:
In a medium bowl, whisk together the vinegar, mayonnaise, and mustard.
Whisking constantly, slowly drizzle in the olive and grapeseed oils
until smooth and well blended. Stir in the oregano and salt and pepper.
Source: Bistro Laurent Tourondel by Laurent Tourondel and Michele
Scicolone
TACO PASTA CASSEROLE
1 pound ground beef
1 packet taco seasoning mix
1 tablespoon butter or margarine
1 large onion, chopped
1 small jalapeno pepper, seeded and finely chopped
1 (12 ounce) box shell pasta
2 (14.5 ounce) cans stewed tomatoes
1 (11 ounce) jar chunky salsa
2 cups Cheddar cheese, grated, divided
In large skillet over medium heat, brown the ground beef and drain off
excess liquid. Add taco seasoning, blend and set aside.
Saute onions and pepper in butter until tender, then stir onions into
the cooked meat.
Meanwhile, cook pasta according to package directions, then drain. Mix
seasoned meat, onion and pepper mixture, cooked pasta, tomatoes, salsa
and half of the grated cheese together.
Spoon mixture into a 13 x 9-inch baking dish which has been sprayed
with nonfat cooking spray. Top with remaining cheese and bake in
preheated 375 degree F oven for about 25 to 30 minutes or until heated
well.
Serves 8.
BANANA RUM CAKE
1/2 cup butter, room temperature
1 1/2 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/4 cup vegetable oil
3 ripe, medium bananas, mashed
3 Tablespoons dark rum
2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
Rum Drizzle:
2 Tablespoons butter, room temperature
2 Tablespoons dark rum
1 Tablespoon milk
1 teaspoon vanilla extract
1 1/2 to 2 cups confectioners sugar
Preheat oven to 350 degrees F. and lightly grease a 10-inch bundt pan.
In a large bowl, cream together butter and sugar until light. Beat in
eggs, one by one, waiting until each has been incorporated to add the
next. Beat in vanilla extract, vegetable oil, mashed bananas and rum.
In a medium bowl, whisk together flour, baking powder, baking soda and
salt. Add half the flour mixture to butter mix and stir to combine. Add
in buttermilk, followed by remaining flour mixture. Pour batter into
prepared pan. Bake for 45 to 50 minutes, or until a toothpick inserted
into center of cake comes out clean and top springs back when lightly
pressed. Allow cake to cool for 10 minutes in pan, then turn cake out
onto a wire rack to cool completely. When cooled, prepare rum glaze and
drizzle over cake, if desired. To make glaze, beat together butter,
rum, milk, vanilla and about 1/2 cup confectioners sugar in a bowl
until smooth. Gradually blend in additional confectioners sugar until
glaze is smooth and thick enough to drizzle over cake. Additional
confectioners sugar will make a glaze suitable for a thicker drizzle.
PIZZA DIP
Ingredients
12 ounces cream cheese, softened
1 1/2 cups prepared tomato sauce
1/2 small Vidalia onion, chopped
1 to 2 cups grated mozzarella cheese
1/2 (14-ounce) can artichoke hearts, drained, chopped and squeezed in
paper towels
1 (3.8 ounce) can sliced ripe black olives, drained
2 to 3 ounces sliced or chopped pepperoni
Directions
Preheat the oven to 350 degrees.
In a glass pie plate or round dish, spread the cream cheese. Top with
tomato sauce, spreading evenly. Sprinkle with onion, mozzarella cheese,
artichoke hearts, olives and pepperoni.
Bake for 20 to 30 minutes, or until cheese melts and dip is hot and
bubbly. Serve immediately.
VENETIAN CHICKEN
Slow cooker chicken recipes truly bring out the full flavors of the
chicken. Spiced with basil and sun-dried tomatoes, this slow cooker
cooking recipe is a beautifully tasty treat.
Serves: 8
Cooking Time: 6 hr
Ingredients
1 teaspoon sweet paprika
1/4 cup all-purpose flour
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
3 1/2 pounds broiler-fryer chicken, cut up
4 dried mushrooms
1/4 cup sun-dried tomatoes, chopped
1 small onion, chopped
2 tablespoons red wine, optional
8 ounces can tomato sauce
1 tablespoon lemon peel, freshly grated
Instructions
1. In a large bowl, combine paprika, flour, basil, salt, and pepper.
Coat chicken pieces with mixture; set aside.
2. Rinse mushrooms and break into small pieces; remove and discard
stems. Place mushrooms, sun-dried tomatoes and onion in slow cooker.
Place chicken pieces on top.
3. In a bowl, combine wine, if using, tomato sauce and lemon peel; pour
over chicken.
4. Cover and cook on low 5 to 6 hours or until chicken is tender.
5. Serve over pasta; top with Parmesan cheese and chopped fresh parsley
if desired.
CORN CASSEROLE
This recipe is so good, you will want to make it over and over again.
1 can creamed corn (lge)
1 can regular corn (lge) drained
1 cup sour cream
2 eggs
1 stick margarine (melted)
Jiffy corn muffin mix
Beat eggs, add margarine. Fold in corns and sour cream. Fold in mix.
Bake in a pie plate or a square pan. Bake at 375* for 40 minutes.
VIDALIA ONION PIE
1 cup crushed saltine crackers
5 tablespoons butter; melted
2 1/2 cups thinly sliced vidalia onions
2 tablespoons oil
2 eggs
3/4 cup milk
salt and pepper
1/4 pound grated cheddar cheese
Combine crackers and butter and press into 8-inch pie pan. Bake at 350°
for 8-10 minutes.
Sauté onions in oil until tender; put in the pie shell. Mix remaining
ingredients except cheese and pour over onions. Top with Cheddar
cheese. Bake 350° for 45 minutes.
Yield: 8 servings
Per Serving (excluding unknown items): 181 Calories; 17g Fat (84.4%
calories from fat); 6g Protein; 1g Carbohydrate; 0g Dietary Fiber; 84mg
Cholesterol; 186mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 3
Fat.
NOTES:
* Even Easier: Boil the milk and this will bake in 30 minutes. Good
subbing Swiss cheese, too. If you don't have Vidalia onions, don't let
this keep you from making this yummy dish with whatever onions you have.
Vidalia onions are so good, they are bought in quantity during their
season. Two popular storing methods are to hang in the legs of
pantyhose with a knot tied between each onion, and to set on window
screens or air conditioner filters, being sure they don't touch.
Source: "Best of the Best Recipe Hall of Fame Quick & Easy Cookbook"
BAKED SHRIMP SCAMPI
2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving
Preheat the oven to 425 degrees.
Peel, devein, and butterfly the shrimp, leaving the tails on. Place the
shrimp in a mixing bowl and toss gently with the olive oil, wine, 2
teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature
while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots,
parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg
yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until
combined.
Starting from the outer edge of a 14-inch oval gratin dish, arrange the
shrimp in a single layer cut side down with the tails curling up and
towards the center of the dish. Pour the remaining marinade over the
shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10
to 12 minutes until hot and bubbly. If you like the top browned, place
under a broiler for 1 minute. Serve with lemon wedges.
Serves 6.
Source: "Barefoot Contessa Back to Basics" by Ina Garten (Clarkson
Potter, 2008)
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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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