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A
to Z
Recipes
April 29,
2012
Always
something to make you think,
laugh and cook.
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Publisher's Desk
Just a Pinch of Kindness
Food For Thought
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Crazy Corner
Recipe Reviews, Reader Comments
Reader Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Publisher's Choice
A
to Z Recipes QT Chat
Free
Kindle Cookbooks
A to Z Recipes Yahoo Group
A to Z Readers' Family-Owned Business Guide
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If
you had to go to the web site to
read this then you have not subscribed to this publication at our new
list host, EZezine. You may sign
up here or visit the permanent link at the bottom of this
publication.
Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. April is all but gone. Where did it go? And May
ushers in really hot weather here normally, as well as worries about
hurricanes. I can do without all that, thank you very much. I hope when
I grow up I can move somewhere that has real seasons and no
hurricane worries!!!
The current Monthly Theme
topic is 30-Minute
Meals and it ends tomorrow.
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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"Experience trumps brilliance."
~ Thomas Sowell, Age 81, Stanford University, American economist,
social theorist, political philosopher, and author.
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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LETTING GO TAKES LOVE
To let go does not mean to stop caring,
it means I can't do it for someone else.
To let go is not to cut myself off,
it's the realization I can't control another.
To let go is not to enable,
but allow learning from natural consequences.
To let go is to admit powerlessness, which means
the outcome is not in my hands.
To let go is not to try to change or blame another,
it's to make the most of myself.
To let go is not to care for,
but to care about.
To let go is not to fix,
but to be supportive.
To let go is not to judge,
but to allow another to be a human being.
To let go is not to be in the middle arranging all the outcomes,
but to allow others to affect their destinies.
To let go is not to be protective,
it's to permit another to face reality.
To let go is not to deny,
but to accept.
To let go is not to nag, scold or argue,
but instead to search out my own shortcomings and correct them.
To let go is not to adjust everything to my desires,
but to take each day as it comes and cherish myself in it.
To let go is not to criticize or regulate anybody,
but to try to become what I dream I can be.
To let go is not to regret the past,
but to grow and live for the future.
To let go is to fear less and love more
and
To let go and to let God, is to find peace !
Remember: The time to love is short
~ Author unknown
and shared by Treva,
NC
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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10 of the 100 Greatest Cooking Tips
(of all time!)
Food Network Magazine asked top chefs across the country for their best
advice.
http://www.foodnetwork.com/chefs/100-greatest-cooking-tips-of-all-time/index.html
1. Remember, y'all, it’s all about the prep. Take away the stress by
doing the prep the night or day before. You'll look like a star.
Paula Deen, Paula’s Best Dishes
2. The smaller the item, the higher the baking temperature. For
example, I bake mini chocolate chip-toffee cookies at 500 degrees F for
only 4 minutes. Perfect end result.
Jim Lahey, Co. and Sullivan Street Bakery, New York City
3. Store spices in a cool, dark place, not above your stove. Humidity,
light and heat will cause herbs and spices to lose their flavor.
Rick Tramonto, Tramonto's Steak & Seafood, Osteria di Tramonto and
RT Lounge, Wheeling, IL
4. Use a coarse Microplane to shave vegetables into salads or
vinaigrettes. You can create an orange-fennel dressing by adding grated
fennel and orange zest to a simple vinaigrette.
Paul Kahan, Avec, Big Star, Blackbird and The Publican, Chicago
5. Always make stock in a large quantity and freeze it in plastic bags.
That way, when you want to make a nice soup or boil veggies, you can
simply pull the bag out of the freezer.
Charlie Trotter, Charlie Trotter's, Chicago
6. If you're cooking for someone important — whether it's your boss or
a date — never try a new recipe and a new ingredient at the same time.
Marcus Samuelsson, Red Rooster, New York City
Cook Pasta Less in Water Then Finish in Sauce
7. Cook pasta 1 minute less than the package instructions and cook it
the rest of the way in the pan with sauce.
Mario Batali
Iron Chef America
Sherry Sauce on Fried Egg Adds Flavorful Spark
8. After making eggs sunny-side up, deglaze the pan with sherry
vinegar, then drizzle the sauce on the eggs to add another dimension to
the dish.
Didier Elena, Adour, New York City
9. After working with garlic, rub your hands vigorously on your
stainless steel sink for 30 seconds before washing them. It will remove
the odor.
Gerard Craft, Niche and Taste, St. Louis
Brine Poultry Before Preparing
10. Brine, baby, brine! Ya gotta brine that poultry to really give it
the super flavor.
Guy Fieri, Diners, Drive-ins and Dives
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: 30-Minute Meals
We're all busy nowadays. And for
some with all the time in the world, they simple do not want to spend
hours in the kitchen. This month we are looking for meals that can be
prepared in about 30 minutes (or less). Pasta is pretty big at my
house, and
we have many that can be made quickly. Even a steak & potato dinner
can be served within 30 minutes. Often the key to serving great meals
that take little time is a great recipe. Share yours with us here,
won't you?.
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
"30-Minute Meals". 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: 30-Minute
Meals.
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 "30-Minute Meals" has a deadline of April 30,
2012,
and will be posted on May 6, 2012.
Please
use this email
link to submit a recipe for theme
recipes: 30-Minute
Meals. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Punography
~Shared by Lucy
Wellhausen, OH
Owner of OhioHoney.com
http://www.ohiohoney.com
I changed my iPod name to Titanic. It's syncing now.
When chemists die, they barium.
Jokes about German sausage are the wurst.
A soldier who survived mustard gas and pepper spray is now a seasoned
veteran.
I know a guy who's addicted to brake fluid. But he says he can stop any
time.
How did Moses make his tea? Hebrews it.
I stayed up all night to see where the sun went. Than it dawned on me.
This girl said she recognized me from the vegetarian club, but I'd
never met herbivore.
I'm reading a book about anti-gravity and I can't put it down.
I did a theatrical performance about puns. It was a play on words.
They told me I had type A blood, but it was a Type-O.
A dyslexic man walks into a bra.
PMS jokes aren't funny, period.
Why were the Indians here first? They had reservations.
Class trip to the Coca-Cola factory. I hope there's no pop quiz.
Energizer bunny arrested. Charged with battery.
I didn't like my beard at first. Then it grew on me.
How do you make holy water? Boil the hell out of it.
Did you hear about the cross eyed teacher who lost her job because she
couldn't control her pupils?
When you get a bladder infection, urine trouble.
What does a clock do when it's hungry? It goes back four seconds.
I wondered why the baseball was getting bigger. Then it hit me.
Broken pencils are pointless.
I tried to catch some fog. I mist.
What do you call a dinosaur with a extensive vocabulary? A thesaurus.
England has no kidney bank, but it does have a Liverpool.
I used to be a banker, but then I lost interest.
I dropped out of communism class because of lousy Marx.
All the toilets in New York's police stations have been stolen. Police
have nothing to go on.
I got a job at a bakery because I kneaded dough.
Haunted French pancakes give me the crepes.
Velcro - what a rip off.
Cartoonist found dead in home. Details are sketchy.
Venison for dinner? Oh deer.
Earthquake in Washington obviously government's fault.
I used to think I was indecisive, but now I'm not so sure.
I do not enjoy computer jokes. Not one bit.
Be kind to your dentist. He has fillings, too.
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:
MEXICAN CORNBREAD
~Shared by Lois S.,
Kissimmee, FL
2 1/2 cups corn meal (self-rising)
1/2 cup plain flour
3 eggs
1 lb. sausage (med or hot)
2 bell peppers
1 large onion
1/3 cup oil
2 cups milk
1 can cream style corn
hot peppers to taste
Fry: sausage and drain. Sift: flour and meal. Add: eggs,
milk, sausage, oil, and corn. Mix: by hand until moist. Add: chopped
peppers and onions, fold in. Bake in ungreased 9x11 pan at 350F for 1
hr. 10 minutes.
HONEY-GLAZED
BUTTERMILK COFFEE CAKE
~Shared by Larry
J., Spring Hill, TN
Prep: 30 minutes
Bake: 25 minutes
Cool: 10 minutes
Oven: 375 F
Ingredients
1/2 cup honey
1/3 cup butter, melted
2 tablespoons light-color corn syrup
2 teaspoons finely shredded lemon peel
4 teaspoons lemon juice
1/2 cup chopped pecans
1 1/2 cups rolled oats
1 cup all-purpose flour
3 /4 cup packed brown sugar
1/2 cup chopped pecans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk or sour milk*
2 eggs, lightly beaten
1/4 cup butter, melted
1 1/2 teaspoons vanilla Honey (optional)
1. Generously grease a 9×11/2-inch round cake pan. In a small bowl,
combine 1/2 cup honey, 1/3 cup melted butter, corn syrup, lemon peel,
and lemon juice. Stir in 1/2 cup chopped pecans. Pour into prepared
pan; set aside.
2. For cake, blend or process oats in a blender or food processor until
finely ground. Transfer to a large bowl. Stir in flour, brown sugar,
1/2 cup pecans, baking powder, baking soda, and salt. Make a well in
the center of the flour mixture. In a medium bowl, combine buttermilk,
eggs, 1/4 cup melted butter, and vanilla. Add the milk mixture all at
once to the flour mixture. Stir just until mixture is moistened (batter
should be lumpy).
3. Spoon batter evenly over honey mixture in pan. Bake in a preheated
375°F oven for about 25 minutes or until a wooden toothpick inserted in
center comes out clean. Remove from oven and immediately invert cake
onto a serving plate. Cool for 10 minutes. If desired, serve warm
drizzled with honey. Makes 9 servings.
* Test Kitchen Tip: To make 2/3 cup sour milk, place 2 teaspoons lemon
juice or vinegar in glass measuring cup. Add enough milk to equal 2/3
cup; stir. Let mixture stand for 5 minutes before.
Source: Living The Country Life Magazine
PINA COLADA MUFFINS
~Shared by Mary H.,
Montreal, Canada
Treat your family to a faraway flavor and a tropical holiday
feeling! Makes 12 large muffins.
1 egg
1 14-ounce can crushed pineapple, undrained
1/2 cup milk
1/2 cup margarine, melted
1 1/2 teaspoons rum extract (optional)
2 1/2 cups all-purpose flour
3/4 cup coconut unsweetened or not, toasted *
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 maraschino cherries, drained and halved
Grease large muffin tins or line with paper baking cups. Preheat
oven to 400 degrees F. Beat egg in a bowl with a fork. Blend in
undrained pineapple, milk, margarine and extract. Combine remaining
ingredients, except cherries, in a large bowl. Stir liquid ingredients
into dry ingredients, stirring just until moistened. Spoon into large
muffin tins, generously filling each to the top. Place one cherry half
in center of each muffin. Bake for 20 - 25 minutes, or until golden
brown. Cool. Store in airtight container.
* To toast coconut: place on baking sheet while preheating oven, 3 to 5
minutes, or until lightly browned.
Source: Magic baking powder
SICILIAN SALAD
~Shared by Jim D.,
WA
1 head curly chicory or romaine lettuce, washed, dried, and torn into
pieces
1 large orange, peeled, sectioned, and cut into small pieces
1 grapefruit, peeled, sectioned, and cut into small pieces
1 pomegranate, seeds only
1/4 cup extra Virgin Olive Oil
Juice of 1 medium orange
Fine sea salt to taste
Place the lettuce leaves in a bowl and add the orange and grapefruit
sections and pomegranate seeds.
In a small bowl, whisk together the olive oil and orange juice. Pour
over the salad, sprinkle with salt and toss gently. Serve immediately.
Serves: 4 to 6
Source: http://www.sassy4daze.com/Recipes/Italian.html
COLD SESAME NOODLES
WITH GOLDEN GARLIC
~Shared by Jean P.,
Syracuse, NY
Salt
3 Tablespoons vegetable oil
4 large garlic cloves, halved and thinly sliced lengthwise
2 celery stalks, thinly sliced
1/2 red bell pepper, cored, seeded and thinly sliced
2 carrots, shredded (about 1 cup)
1 pound spaghetti
1/4 cup low-sodium soy sauce
1/2 cup smooth peanut butter
2 Tablespoons rice vinegar
1 Tablespoon sesame oil
2 scallions, thinly sliced
Bring a large pot of salted water to a boil. Warm oil in a large
skillet over medium heat. Add garlic and cook, stirring constantly,
until golden brown, 1 to 2 minutes. Remove with a slotted spoon; set
aside. Add celery, bell pepper and carrots to skillet to cook,
stirring, until softened but not browned, 3 to 5 minutes. Remove from
heat.
Add spaghetti to boiling water and cook until tender yet firm, 10 to 12
minutes. Drain well and rinse under cold running water.
In a large bowl, whisk together soy sauce, peanut butter, vinegar and
sesame oil until blended.
Add spaghetti to peanut butter mixture and toss until well coated. Stir
in cooked vegetables. Sprinkle golden garlic and scallions over pasta
just before serving.
Source: Adapted from All You
TRIPLE-LAYER PRETZEL
BROWNIES
~Shared by Marilyn
M., Canton, OH
3 cups crushed pretzels
3/4 cups butter, melted
3 Tbsp. Sugar
1 pkg fudge brownie mix (for 13x9 pan) plus ingredients
1/4 cups semi-sweet chocolate chips
1/2 cup creamy peanut butter
Combine pretzels, butter and sugar in small bowl. Press into ungreased
13x9 baking pan. Bake at 400 for 8 minutes; cool on a wire rack. Reduce
heat to 350.
Prepare brownie mix batter as directed on package. Pour over cooled
crust. Bake for 35 to 40 minutes until toothpick inserted into center
comes out with moist crumbs ~ Do NOT overbake.... Cool completely on
wire rack.
Melt chocolate chips and peanut butter together in microwave, stirring
until smooth. Spread over cooled brownie top. Refrigerate for 30
minutes or until firm. Cut into 24 bars. Enjoy!
APPLE BROCCOLI SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
6 medium tart apples, chopped
3 cups broccoli florets
1 small onion, chopped
1/2 cup raisins
1 1/2 cups mayonnaise
2 tablespoons white vinegar
1 1/2 teaspoons sugar
1/2 teaspoon lemon juice
1/2 teaspoon salt
10 bacon strips, cooked and crumbled
1/2 cup coarsely chopped walnuts
In a large bowl, combine the apples, broccoli, onion and raisins. In a
small bowl, combine the mayonnaise, vinegar, sugar, lemon juice and
salt; pour over apple mixture and toss to coat. Cover and chill for at
least 2 hours. Just before serving, stir in the bacon and walnuts.
BLUEBERRY YOGURT CAKE
~Shared by Treva, NC
1/2 cup plus 2 tablespoons butter
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 & 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plain low-fat yogurt
1 cup blueberries
1/2 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chopped walnuts
1. Preheat oven to 350°. In a large bowl, cream 1/2 cup butter with the
granulated sugar until light and fluffy. Beat in eggs and vanilla.
2. In a medium bowl, sift together flour, baking powder, baking soda,
and salt. Stir into butter mixture. Add yogurt and mix; gently stir in
blueberries.
3. In a small bowl, stir together the brown sugar, cinnamon, nutmeg,
and walnuts. Pour half the cake batter into a buttered and floured
8-inch square baking pan. Sprinkle with half the brown sugar mixture
and top with the remaining batter.
4. Combine the remaining brown sugar mixture with 2 tablespoons butter
and sprinkle over the top of the batter. Bake until toothpick inserted
into center comes out clean, about 45 minutes.
Amount per serving Calories: 591; Calories from fat: 53%; Protein:
9.1g; Fat: 35g Saturated fat: 14g; Carbohydrate: 65g; Fiber: 2.2g;
Sodium: 478mg; Cholesterol: 125mg
SMOKED NECK BONES
AND SAUSAGE JAMBALAYA
~Shared by Johnny,
LA
I entered this recipe in Zatarain's Jamablaya Mix Contest.
2 lbs fresh neck bones
1 lb cajun sausage sliced
1 TBS. Zatarain's Creole Seasoning
1 TBS. Zatarain's Crab Boil
Water to cover
1. Boil bones and seasoning until tender.
2. Take big pot and mix the jambalaya mix with 5 cups of the broth.
Bring to a boil.
3. Add sausage and bones to the mix.
4. Reduce heat, stir, cover and simmer, over low heat 30 minutes.
5. Remove from heat, let stand 5 minutes, fluff and serve with a fresh
salad and french bread.
BAKED CHICKEN AND
DUMPLINS
~Shared by Jean P.,
Syracuse, NY
I wanted chicken and dumplins for supper but I didn't want to go
through the hassle of making the dough for the dumplins and I also
wanted to be able to put it in the oven. So, I came up with this and it
came out pretty good I think. Please try it and let me know what you
think. Enjoy!
Cook time: 1 Hr 15 Min
Prep time: 15 Min
Serves: 8-10
Ingredients
- 4-5 lg chicken breast, boneless
- 1 stk real butter
- 1 1/2 c self-rising flour
- 1 1/2 c milk
- 1/2 c sour cream
- 3 c chicken broth
- 1 can(s) cream of celery soup
- 1/2 tsp savory (rosemary or thyme may be used)
- 4 Tbsp real butter
- salt and pepper to taste
Directions
1. Preheat oven to 375 degrees. Place chicken, 4 tablespoons butter and
salt and pepper in a large stock pot and cover with water, at least 2
inches over the chicken. Cover and bring to a boil over high heat.
Reduce heat to simmer and boil chicken until tender, about 30 to 45
minutes. When chicken is done remove from broth and let cool. When
cool, shred chicken into pieces.
2. Melt 1 stick butter and pour into 3 quart baking dish. Spread
chicken on top of butter. In a separate bowl, whisk flour and milk
together and carefully pour evenly over top of chicken, scrape bowl. In
the same bowl whisk together 2 cups chicken broth, cream of celery
soup, sour cream and savory. Carefully pour this mixture over top of
chicken and flour mixture.
3. Bake for 30-40 minutes or until a golden brown. Let cool for about
15 minutes. Then pour the remaining 1 cup chicken broth evenly over the
top.
AUTUMN COMFORT
PUDDING
~Shared by Marilyn
M., Canton, OH
An award-winning recipe from the 2007 Pudding Hollow Pudding Contest.
Pecans and spices meet sweet fall apples and yams in this brandy-spiked
pudding.
1/2 cup light brown sugar, packed
4 Tbsp. chopped pecans
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground coriander
2 Tbsp. brandy
1/4 cup real maple syrup
2 Tbsp. butter, melted
2 sweet potatoes, peeled, and sliced thinly
2 (or more, as needed) apples, peeled, cored, and sliced thinly
1 can (8 oz) crushed pineapple, drained
Preheat the oven to 350 degrees. Combine the brown sugar, pecans, and
spices; set aside. Combine the brandy, maple syrup, and butter; set
aside. Layer half each of the sweet potatoes, apples, pineapple, spice
mixture, and brandy mixture in an ungreased 2-quart casserole dish;
repeat layers. Bake covered for 30 minutes. Uncover and bake 10 to 15
minutes longer.
Yield: 4 - 6 servings
NECTARINE SHORTCAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
4 nectarines
1/4 cup plus 2 tablespoons sugar
1/2 tsp vanilla extract
2 1/3 cups reduced-calorie biscuit mix
1/2 cup milk
3 tbsp unsaled butter, melted
2 cups whipped topping
Heat the oven to 425 F. Pit and slice 3 of the
nectarines. Toss together with 1/4 cup of the sugar and the
vanilla. Set aside. Peel, pit, and dice the remaining
nectarine. In a large bowl, combine the biscuit mix, remaining 2
tablespoons sugar, milk, and butter. Stir in the diced
nectarine. Drop 1/2 cup mounds onto a heavy-duty nonstick baking
sheet. Bake at 425 F for 12 minutes. Cool the biscuits on a
wire rack. Split one in half horizontally and place the bottom on
a plate. Top with 1/3 cup of the sliced nectarines and 1/4 cup
whipped topping. Place the top half of the biscuit on whipped
topping and dollop with 1 tablespoon of additional topping. Serve
immediately. Makes 6 servings.
Source: Family Circle
CARAMEL-PECAN TART
~Shared by Treva,
NC
3 & 1/2 cups coarsely chopped pecans
2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, cubed
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream
1. Arrange pecans in a single layer on a baking sheet. Bake at 350° for
5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes
or until completely cool.
2. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor
5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly
on bottom and up sides of a lightly greased 11-inch tart pan with
removable bottom.
3. Bake at 350° for 20 minutes or until edges are lightly browned. Cool
on a wire rack 15 minutes or until completely cool.
4. Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a
boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans,
and spoon hot filling into prepared crust.
5. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool
on a wire rack 30 minutes or until completely cool.
Caramel-Pecan Bars: Prepare recipe as directed, pressing crumb mixture
evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty
aluminum foil-lined 13- x 9-inch pan. When completely cool, using the
aluminum foil as handles, carefully lift the tart from the pan, and
transfer to a serving tray. Cut into squares.
Source: Southern Living November 2007
HILLBILLY RIBS
~Shared by Johnny,
LA
Our lighthearted tribute to the “best of the best” of backwoods country
cooking really shines in our Hillbilly Ribs recipe. This is down-home
cookin’ that’ll guarantee a full house at the table.
Serves: 6
Cooking Time: 1 hr 40 min
2 tablespoons vegetable oil
5 pounds country-style pork ribs
1 (12-ounce) bottle chili sauce
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1/4 cup brown sugar
In a soup pot, heat oil over medium-high heat; brown ribs on all sides
8 to 10 minutes.
Meanwhile, in a large bowl, combine remaining ingredients; mix well.
Reduce heat to medium and drain off excess liquid. Pour sauce mixture
over ribs, partially cover, and cook 1-1/2 hours, or until ribs are
cooked through and tender, turning occasionally.
We like to use country-style ribs because they're meatier, but
spareribs work well, too.
We heartily recommend you serve these up with a heaping bowl of our
extra-special Hillbilly Baked Beans (see recipe in this issue).
SLOW-COOKER THAI
CHICKEN NOODLE SOUP
~Shared by Jean P.,
Syracuse, NY
Serves 4 entree size or 6 first course size
3 boneless, skinless chicken breasts
3 or 4 cloves garlic, minced
2 Tablespoons freshly minced ginger
2 (13.5 oz) cans coconut milk
4 cups chicken stock
3 Tablespoons soy sauce
4 oz thin rice noodles (in the Asian section)
2 red bell peppers, diced
2 cups fresh bean sprouts
2 jalapenos, thinly sliced
2 limes
cilantro for garnish
coarse salt and freshly ground pepper
In a slow cooker, add coconut milk, chicken stock, garlic, ginger, soy
sauce, chicken, and a pinch of salt and pepper. Cook on high for 3
hours.
Using tongs, remove chicken and pull apart/shred with to forks. Return
chicken to pot. Add the rice noodles, bell pepper and bean sprouts.
Cook 30 more minutes. Season with salt and pepper to your liking.
Serve each bowl garnished with jalapenos, cilantro and lots and lots of
lime juice.
Source: Bev Cooks
UPSIDE-DOWN GERMAN
CHOCOLATE CAKE
~Shared by Marilyn
M., Canton, OH
If you like German Chocolate Cake you will love this. It came
from my Old Fashioned Desserts cookbook. It is very good and very
easy. Hope you enjoy.....
1 1/2 cups flaked coconut
1 1/2 cups chopped pecans
1 box Duncan Hines moist deluxe german chocolate cake mix
1 (8 oz) pkg. cream cheese, softened
1/2 cup butter, melted
1 lb. confectioners sugar (3/12-4 cups)
Preheat oven 350. Grease and flour 13x9 cake pan. Spread coconut
evenly over bottom of pan; sprinkle with chopped pecans; set aside.
Prepare cake mix as directed on pkg. Pour over coconut and pecans.
Combine cream cheese and melted butter in medium mixing bowl. Beat at
low speed with electric mixer until creamy. Add sugar;beat until
blended and smooth. Drop by spoonfuls evenly over cake batter.
Bake 45-50 minutes or until toothpick inserted halfway to bottom of
cake comes out clean. Cool completely in pan. To serve cut into
individual pieces; turn upside down onto plate.
SCALLION SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo
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1/2 tsp granulated sugar
1/4 tsp sesame oil
1 tsp sweet rice wine (mirin)
1/2 tsp toasted sesame seeds, smashed
1/2 tsp Korean red pepper powder
1 tsp salt
2 cups scallions, julienne
Combine the sugar, sesame oil, mirin, sesame seeds, red pepper powder,
and the salt. Toss together the dressing with the scallions just
before serving. Makes 8 servings.
Source: The Culinary Institute Of America
PROFITEROLES WITH
COFFEE WHIPPED CREAM
~Shared by Treva,
NC
These small cream puffs are surprisingly easy to make. Use a 1-inch
scoop coated with cooking spray to drop dough onto baking sheet. Store
cooled, unfilled puffs in an airtight container up to 2 days.
YIELD: Makes about 2 dozen
3/4 cup all-purpose flour
1 1/2 teaspoons sugar
1/3 cup butter
3 large eggs, beaten
Parchment paper
Coffee Whipped Cream
Hot fudge topping
1. Preheat oven to 400°. Stir together flour and sugar.
2. Bring butter and 3/4 cup water to a boil in a 3-qt. saucepan over
medium-high heat, stirring occasionally. Immediately remove from heat,
and quickly stir in flour mixture all at once. Beat with a wooden spoon
until mixture is smooth and leaves sides of pan, forming a ball of
dough. Gradually add eggs, beating until mixture is smooth and glossy.
3. Drop dough by rounded tablespoonfuls onto a parchment paper-lined
baking sheet.
4. Bake at 400° for 20 minutes or until puffy and golden brown. Remove
from oven to a wire rack. Pierce 1 side of each cream puff with a knife
to allow steam to escape. Cool completely on baking sheet (about 20
minutes).
5. Cut each cream puff in half horizontally. Dollop Coffee Whipped
Cream onto bottom halves; top with remaining halves. Cover and chill
until ready to serve. Drizzle with hot fudge topping just before
serving.
Try this twist!: Profiteroles with Coffee Ice Cream: Substitute 1 &
1/2 cups coffee ice cream for Coffee Whipped Cream.
Source: Southern Living JUNE 2010
HILLBILLY BAKED BEANS
~Shared by Johnny,
LA
Nothing is more down-home than the wonderful flavors of backwoods
country cooking. Our Hillbilly Baked Beans are made in a slow cooker
and can even be reheated on our grills for a smoky taste that can’t be
beat.
Serves: 8
Cooking Time: 6 hr
Ingredients
1/2 pound ground chuck
1/2 cup chopped onion
1 1/2 cups barbecue sauce
1/3 cup packed light brown sugar
1/2 cup water
1 (15-ounce) can kidney beans, drained
1 (15.5-ounce) can butter beans, drained
1 (16-ounce) can pork and beans, not drained
1/2 cup crumbled cooked bacon
Instructions
In a 5-quart slow cooker, combine meat, onion, barbecue sauce, brown
sugar, and water; mix well. Stir in remaining ingredients, cover, and
cook on low setting 6 hours, or on high setting 4 hours. Serve
immediately.
Notes:
If you're having a backyard barbecue, just reheat these in a foil pan
on your grill. And you can make these in the oven, too. Just put the
mixture in a 3-quart casserole dish, cover, and cook in a 350-degree
oven for about 1-1/2 hours, or until hot and bubbly.
CROCK POT PORK CHOPS
~Shared by Jean P.,
Syracuse, NY
8 boneless pork chops (1/2 inch thick)
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
3 cloves garlic, chopped
1 medium onion, chopped
1/2 cup ketchup
2 tablespoons worcestershire sauce
In a large skillet, cook pork chops in oil until lightly browned on
each side. Sprinkle with salt and pepper and place in crockpot. In a
bowl, combine the soup, garlic, onion, ketchup and Worcestershire sauce
and pour over chops. Cover and cook on high for 4-5 hours or until meat
juices run clear.
HOT CRAB DIP
~Shared by Marilyn
M., Canton, OH
1 pound jumbo lump crabmeat, free of shells
1 cup grated pepper jack cheese
3/4 cup mayonnaise
1/4 cup grated Parmesan
1/4 cup green onions, minced, optional
5 to 6 roasted garlic cloves or 2 cloves minced
3 Tbsp. Worcestershire sauce
2 Tbsp. fresh lemon or lime juice
1 teaspoon hot pepper sauce
1/2 teaspoon dry mustard
Salt and pepper
Preheat oven to 325 degrees F. Combine all of the ingredients in a
casserole and gently stir until thoroughly mixed. Bake for 40 minutes.
Serve hot with crackers or toast points. Yield - 4 cups.
APPLE STUFFED
CHICKEN BREAST
~Shared by Dorie, IL
A2Z Recipes Yahoo
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2 skinless, boneless chicken breasts
1/2 cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread crumbs
1 tablespoon butter
1/4 cup dry white wine
1/4 cup water
1 tablespoon water
1 1/2 teaspoons cornstarch
1 tablespoon chopped fresh parsley, for garnish
Combine apple, cheese, and bread crumbs. Set aside.
Flatten chicken breasts between sheets of waxed paper to 1/4 inch
thickness. Divide apple mixture between chicken breasts, and roll up
each breast. Secure with toothpicks.
Melt butter or margarine in a 7 inch skillet over medium heat. Brown
stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for
15 to 20 minutes, or until chicken is no longer pink.
Transfer chicken to a serving platter. Combine 1 tablespoon water and
cornstarch; stir into juices in pan. Cook and stir until thickened.
Pour gravy over chicken, and garnish with parsley. Serve.
EASY HOMEMADE
CRESCENT ROLLS
~Shared by Treva,
NC
2 & 1/4 tsp. active dry yeast
1/4 cup water, warm (100-110 F)
1/2 cup milk, warm (100-110 F)
1 tbsp. sugar
2 cups bread flour
1/2 tsp. salt
4 tbsp. butter, room temperature
In the bowl of a stand mixer fitted with a dough hook, or in a large
bowl if you prefer to mix by hand, combine yeast, water, milk and
sugar. Let stand for 5 minutes, until foamy. Add in bread flour and
salt and mix well with a dough hook. Cut the softened butter into three
or flour pieces and drop them into the dough, letting the mixer blend
them in. Knead (with a mixer or by hand) for about 2 minutes. Cover the
bowl and let rise for 45 minutes in a warm place. Preheat oven to 400
F. Turn risen dough out onto a lightly floured surface. Press it out
into a circle with your hands, then use a rolling pin to roll it out
into an even, 10-inch circle. Use a pizza cutter or a sharp knife to
divide the circle into 12 triangles (just like slicing a pizza).
Starting with the outside edge of one of the triangles, roll the edge
towards the center of the "pizza.". Once rolled, curve the roll
slightly into a crescent shape and place on a parchment-lined baking
sheet. Repeat with all rolls. Cover rolls with a clean dish towel and
let rise for 20 minutes. Melt additional 1 tbsp. butter in a small
bowl. Brush tops of rolls with butter butter. Bake for 14-18 minutes,
until golden brown. Allow to cool on a wire rack for at least 10
minutes before serving. Makes 12 rolls.
COUNTRY STYLE PORK
CHOPS IN GRAVY
~Shared by Johnny,
LA
6 bone-in pork chops, about 1/4 to 1/2 inch thick
Cajun seasoning (like Slap Ya Mama), to taste
About 1-1/2 cups of self rising flour
1 teaspoon of garlic salt
10 turns of the pepper grinder
Canola oil for the frying pan
2 to 2-1/2 cups of water
Rinse pork chops and set on a paper towel to drain. Sprinkle the
chops lightly with Cajun seasoning on both sides. Whisk together
the flour, garlic powder and pepper; remove 2 tablespoons of the
seasoned flour and set aside. Coat the chops in the remaining
flour mixture, shaking off the excess. Allow to rest on a rack at room
temperature for about 15 minutes.
Warm the water and set aside. Meanwhile, heat about 1/4 inch of canola
oil in a large skillet over medium high heat. Once hot, brown the chops
on both sides, about 4 minutes per side. Do in batches to avoid
overcrowding the skillet. Remove the chops and set aside.
For the gravy, very carefully remove all but 3 tablespoons of oil from
the skillet. Over medium heat, stir in the 2 tablespoons of reserved
seasoned flour into the hot oil; cook and stir over medium heat until
browned, about 3 minutes.
Slowly stir in the warm water, adding only enough water to create a
gravy. You may not need all of the water. Bring the gravy to a boil,
cooking and stirring about 2-3 minutes, or until nicely thickened.
Reduce heat to medium low, return the chops to skillet, cover and
simmer (do not boil) for about 8 minutes, or until chops are cooked
through.
Serve with hot rice and a green vegetable or mixed garden salad.
Source: From the Kitchen of Deep South Dish
THE BEST BROWNIES
~Shared by Mary H.,
Montreal, Canada
1/2 cup butter
4 ounces dark chocolate
2 eggs, beaten
1 cup sugar
3/4 cup flour
1/2 cup finely chopped hazelnuts or pecans (optional)
Preheat oven to 350 degrees F. Grease and flour an 8-inch square
cake pan.
Melt butter and chocolate in a microwave oven or double boiler
(stovetop) over simmering water. Let cool slightly. Add
beaten eggs, sugar and flour. Using a hand mixer, beat at high
speed or until just combined. Stir in nuts, if using. Pour
into cake pan and bake for 30 minutes. The surface should be
crispy and the inside soft. Let cool slightly before removing
from cake pan. Cut into 12 pieces and serve warm with ice cream,
or at room temperature.
Source: Montreal Gazette
SLOW-COOKER BEEF
& TOMATO STEW
~Shared by Jean P.,
Syracuse, NY
Serves 6
1 Tablespoon extra-virgin olive oil
1 large yellow onion, diced small
3 medium carrots, cut into 1/4" rounds
3 celery stalks, cut into 1/4" pieces
2 pounds beef chuck, fat-trimmed, cut into 1" pieces
1 can (28 ounces) crushed tomatoes
1 cup chicken broth/stock
3 garlic cloves, smashed and peeled
coarse salt and ground pepper
4 cups cooked brown rice*
6 Tablespoons nonfat plain Greek yogurt (or sour cream if calories are
not an issue)
1/3 cup chopped fresh parsley
In a large skillet, heat oil over medium. Add onion, carrots and celery
and cook, stirring frequently, until vegetables are softened, 10
minutes. Transfer mixture to a 5 - 7 quart slow-cooker and add beef,
tomatoes, broth, garlic, 1 teaspoon salt and 1/4 teaspoon pepper.
Cover and cook on high, 6 hours, stirring occasionally (every 1-1/2
hours). To serve, divide brown rice and stew among six bowls and top
with yogurt and parsley. (to store, refrigerate stew in an airtight
container, up to 3 days, or freeze up three months.)
*You can use bulgur in place of brown rice.
Per serving: 486 cal; 19 g fat (7 g sat fat); 32 g protein; 47 g carb;
7 g fiber
Source: Everyday Food
HILL COUNTRY SALSA
~Shared by Marilyn
M., Canton, OH
1 (15 oz) can black beans, rinsed and drained
1 (11 oz) can whole kernel corn, drained
4 large tomatoes, chopped
1 avocado, peeled and chopped
1 large green bell pepper, chopped
1 bunch green onions, chopped
2 garlic cloves, chopped
1 large jalapeño pepper, chopped
1/3 cup chopped fresh cilantro
1/4 cup fresh lime juice
2 Tbsp. olive oil
1 teaspoon salt
2 teaspoons ground cumin
Combine all ingredients in a large bowl; toss gently. Cover and chill
until serving time. Serve with tortilla chips or pita bread crisps.
Yield - Makes 7 cups.
BACON POTATO BUNDLES
~Shared by Dorie, IL
A2Z Recipes Yahoo
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4 large baking potatoes, peeled and quartered
8 slices onion
8 green peppers, sliced
4 bacon strips
salt and pepper to taste
Place the potatoes on four pieces of greased heavy-duty aluminum foil.
Place onion and green pepper between potato quarters; top with bacon.
Sprinkle with salt and pepper. Wrap in foil. Grill, covered, over
medium-high heat for 40-50 minutes or until the potatoes are tender,
turning once.
TACO PIZZA
~Shared by Treva, NC
Total time 25 min
Prep 15 min
Servings 6 servings
1 lb. lean ground beef
1 pkg. (10.75 oz.) TACO BELL® HOME ORIGINALS® Taco Dinner
1 ready-to-use baked pizza crust (12 inch)
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF
PHILADELPHIA
1 cup shredded lettuce
1 large tomato, chopped
HEAT oven to 400°F. COOK meat with Taco Seasoning Mix as directed on
package. Spread onto pizza crust; top with cheese. Place directly on
oven rack. BAKE 8 to 10 min. or until crust is golden brown and cheese
is melted. TOP with lettuce and tomatoes. Crush Taco Shells; sprinkle
over pizza. Drizzle with Salsa.
Kraft kitchens tips:
SPECIAL EXTRA
Top with sliced green onions and black olives before serving.
VARIATION
Substitute 1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning
Mix, 6 TACO BELL® HOME ORIGINALS® Taco Shells and 1/2 cup TACO BELL®
HOME ORIGINALS® Thick 'N Chunky Salsa for the taco dinner kit.
SUBSTITUTE
Prepare using KRAFT Mexican Style Finely Shredded Four Cheese.
Nutritional information per serving: Calories 470 Total fat
20 g Saturated fat 7 g Cholesterol 65 mg Sodium
980 mg Carbohydrate 46 g Dietary fiber 2 g Sugars 3 g
Protein 26 g Vitamin A 20 %DV Vitamin C 10 %DV
Calcium 20 %DV
Source: Kraft Kitchens
GERMAN STYLE BEEF
ROAST
~Shared by Johnny,
LA
The simplest beef roast you can make, this flavorful roast is doused in
a combination of beer and ketchup. Serve this beef roast with mashed
potatoes and your favorite vegetables or salad.
Ingredients
3 pounds boneless beef round rump roast
12 ounces can beer
1 cup ketchup
Instructions
1. Trim any excess fat from roast. Place in a Dutch oven or kettle. In
a bowl, stir together beer and ketchup. Pour over beef.
2. Cover and bake in a 325 degree F oven for 2 1/2 hours or till
tender. Remove meat from Dutch oven. Cool slightly. Slice meat and
return slices to sauce in pan.
3. Reheat or transfer to a storage container; cover and chill up to 24
hours before serving time. To reheat, return mixture to Dutch oven.
Bring mixture to a boil and simmer, covered, for 10 to 15 minutes. Skim
fat from sauce and serve sauce with the meat.
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BANANA-KIWI SALAD
~Shared by Treva, NC
Put away any preconceived notions of Grandma's fruit salad. This
unusual combination of tropical fruit in a savory shallot vinaigrette
will have you dreaming of the tropics.
4 servings
Active Time: 25 minutes
Total Time: 25 minutes
2 tablespoons lime juice
1 tablespoon canola oil
1 tablespoon minced shallot
2 teaspoons rice vinegar
1 teaspoon honey
1/4 teaspoon salt
Pinch of cayenne pepper, or to taste
4 kiwis, peeled and diced
2 firm ripe bananas, cut diagonally into 1/2-inch-thick slices
1/2 cup diced red bell pepper
2 tablespoons thinly sliced fresh mint
2 tablespoons chopped cashews, toasted (see Tip)
Whisk lime juice, oil, shallot, vinegar, honey, salt and cayenne in a
medium bowl. Add kiwis, bananas, bell pepper and mint; toss to coat.
Serve sprinkled with cashews.
Nutrition
Per serving : 170 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 0 mg
Cholesterol; 30 g Carbohydrates; 3 g Protein; 5 g Fiber; 151 mg Sodium;
544 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 2 fruit, 1 fat
Tip: To toast nuts & seeds on the stovetop: Toast in a small dry
skillet over medium-low heat, stirring constantly, until fragrant and
lightly browned, 3 to 5 minutes.
Kiwifruit is high in antioxidant vitamin C and a good source of fiber,
vitamin E and potassium.
It is fat free, sodium free and cholesterol free.
Little known Facts
Did you know kiwifruit could also be used as a natural meat tenderizer?
That's because kiwifruit contains an enzyme called Actinidin. Just cut
in half and rub kiwifruit over the meat, or peel and mash with a fork
then spread it on the surface of the meat and let stand for 10 to 15
minutes or longer. The enzyme Actinidin also breaks down protein in
dairy products. That's why when kiwifruit is combined with low fat ice
cream, yogurt, or sour cream, it's best to serve and eat it right away.
Source: EatingWell, February/March 2006
CHICKEN WITH
MOZZARELLA
~Shared by Maggie,
TX
Servings: 6 chicken rolls
Carb grams per serving: 6
6 skinless, boneless chicken breast halves (1 1/2 pounds)
Salt
Black pepper
1/4 cup finely chopped shallots or onions
1 clove garlic, minced
2 teaspoons olive oil
1/2 of a 10-ounce package frozen chopped spinach, thawed and well
drained
3 tablespoons pine nuts or walnuts, toasted
3/4 cup shredded smoked mozzarella cheese (3 ounces)
1/4 cup seasoned fine dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1. Place 1 chicken breast half between 2 pieces of plastic wrap. Pound
lightly with the flat side of a meat mallet into a rectangle about 1/8
inch thick. Remove plastic wrap. Season with salt and pepper. Repeat
with all chicken breasts.
2. For filling, in a medium skillet cook shallots and garlic in the 2
teaspoons hot oil until tender. Remove from heat; stir in spinach,
nuts, and smoked mozzarella. In a shallow bowl combine bread crumbs and
Parmesan cheese.
3. Place 2 to 3 tablespoons of filling on each chicken breast. Fold in
the bottom and sides; then roll up. Secure with wooden toothpicks.
4. Lightly brush each roll with the 1 tablespoon olive oil; coat with
bread crumb mixture. Place rolls seam side down in a shallow baking
pan. Bake, uncovered, in a 400 degrees F; oven about 25 minutes or
until chicken is no longer pink (170 degrees F). Remove toothpicks
before serving. Makes 6 chicken rolls.
Nutrition Facts Per Serving:
Servings: 6 chicken rolls
Calories 274
Total Fat (g) 11
Saturated Fat (g) 3
Cholesterol (mg) 77
Sodium (mg) 368
Carbohydrate (g) 6
Fiber (g) 1
Protein (g) 35
Vitamin C (DV%) 6
Calcium (DV%) 18
Iron (DV%) 8
Diabetic Exchanges
Vegetables (d.e.) 1.5
Very Lean Meat (d.e.) 4.5
Fat (d.e.) 1
Source: Better Homes & Gardens Magazine
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BLACK BEAN DIP WITH BAKED TORTILLA
CHIPS
~Shared by Mary S.,
Nashville, TN
Yield: 12 Servings (about 2 tablespoons each)
INGREDIENTS
- Vegetable cooking spray
- 1/2 cup thinly sliced green onions and tops
- 1-2 cloves garlic, minced
- 1 can (15 ounces) black beans, rinsed, drained
- 3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese
- 1/4 teaspoon salt
- 1/3 cup vegetable broth or water
- 1-2 tablespoons finely chopped cilantro
- Baked tortilla chips
DIRECTIONS
Spray small skillet with cooking spray; heat over medium heat until
hot. Saute onions and garlic until tender, about 3 minutes.
Process black beans, cheese, and salt in food processor or blender
until almost smooth, adding enough broth to make desired dipping
consistency. Mix in onion mixture and cilantro. Spoon dip into bowl;
serve with tortilla chips (not included in nutritional data).
Nutritional Information Per Serving (about 2 tablespoons): Calories:
48, Fat: 3.8 g, Cholesterol: 3.8 mg, Sodium: 254 mg, Protein: 4.5 g,
Carbohydrate: 7 g Diabetic Exchanges: 1/2 Bread/Starch
Source: 1,001 Delicious Recipes For People with Diabetes by Surrey Books
http://www.amazon.com/exec/obidos/ASIN/1572840862/atozreci-20
TILAPIA WITH WARM
TOMATO SALSA
~Shared by Mary S.,
Nashville, TN
Yield: Makes 4 servings.
INGREDIENTS
- 1 Tbsp. extra virgin olive oil
- 3/4 cup chopped onion
- 1 large garlic clove, finely chopped
- 1 1/2 lbs. beefsteak-style tomatoes, peeled, seeded and chopped
(see note)
- 4 oil-cured or Greek olives, pitted and cut in thin strips
- 1 Tbsp. small capers, rinsed and drained
- Salt and ground pepper
- 1 1/4 lbs. tilapia filets
- Olive oil cooking spray
DIRECTIONS
In medium skillet, heat oil over medium-high heat. Add onions and cook
for 1 minute. Add garlic and cook until onions are translucent, 4
minutes, stirring often.
Add tomatoes and cook until they release liquid and are slightly soft
but still holding their shape, about 4 minutes, stirring occasionally.
Mix in olives and capers. Season salsa to taste with pepper.
Set salsa aside, or transfer to container, cool, seal and refrigerate
for up to 24 hours. To warm, heat salsa in small saucepan over medium
heat, stirring occasionally, until lukewarm, 4-5 minutes.
Lightly season fish with salt and pepper on both sides. Coat medium
skillet liberally with cooking spray and set over medium-high heat.
Arrange tilapia in the pan, topside down, and cook until crusty on
bottom, about 4 minutes. Using large pancake turner, turn filets and
cook until white in center at thickest part, 2 to 4 minutes.
Place each filet on dinner plate. Spoon one-fourth of warm salsa over
fish and serve.
Note: To peel tomatoes, either use serrated vegetable peeler or plunge
them into a large pot of boiling water until skin cracks, 30-60
seconds, remove with slotted spoon, and lift skin off tomatoes using
your fingers.
Nutritional Information Per Serving: 220 calories; 7 g total fat; 1.5 g
saturated fat; 10 g carbohydrate; 30 g protein; 3 g dietary fiber; 210
mg sodium
Source: Dana Jacobi, author of "12 Best Foods" Cookbook
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
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BEEF STRIP SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo
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1/2 pound beef tenderloin
1 small red onion, thinly sliced and separated into rings
1/4 teaspoon salt
Dash coarsely ground pepper
1 cup torn leaf lettuce
1/4 cup chopped green pepper
2 tablespoons sliced pimientos
2 tablespoons sliced ripe olives
1/4 cup reduced-fat sour cream
4-1/2 teaspoons lemon juice
In a large nonstick skillet coated with cooking spray, cook beef over
medium heat for 5-7 minutes on each side or until meat reaches desired
doneness (for medium-rare, a meat thermometer should read 145°; medium,
160°; well-done, 170°). Cool for 10 minutes. Refrigerate until chilled.
Thinly slice the beef; place in a small bowl. Add the onion, salt and
pepper; toss to combine. Divide lettuce between two salad plates; top
with beef mixture, green pepper, pimientos and olives. Combine sour
cream and lemon juice; serve with salad. Yield: 2 servings.
SOUTHWESTERN WHOLE
GRAIN EGG SANDWICH
~Shared by Maggie,
TX
The best part about this Southwestern Whole Grain Egg Sandwich from
Roman Meal is that it is great for breakfast, lunch or dinner. This is
one of the best easy sandwich recipes around!
Serves: 2
Preparation Time: 5 min
Cooking Time: 6 min
Ingredients
2 large eggs
2 tablespoons cheddar or jack cheese, shredded
2 tablespoons fresh salsa
2 tablespoons green onions, sliced
2 slices Roman Meal bread, toasted
Sliced avocado (optional)
Nonstick cooking spray
Instructions
Spray medium skillet with nonstick cooking spray; heat over medium
heat. Add eggs to pan; cook 2 minutes on each side or until desired
degree of doneness. Sprinkle with cheese; cover and cook for 30 seconds
until cheese melts. Remove from pan.
Top with egg, salsa, green onions and avocado slices.
Nutritional Information
Per Serving:
Calories: 240 Total Fat: 9g Cholesterol: 220mg Sodium: 410mg Total
Carbs: 28g Dietary Fiber: 2g Protein: 13g Whole Grains: 5.5g Notes
Source: Roman Meal
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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SWISS POTATO CASSEROLE
The cheesiest potatoes are the easiest when you start with frozen
shredded potatoes.
Prep Time: 20 Min
Total Time: 1 Hr 25 Min
Makes: 12 servings
INGREDIENTS:
1 (2-lb.) pkg. frozen southern-style hash-brown potatoes
8 oz. (2 cups) shredded Swiss cheese
1/4 cup margarine or butter
3 tablespoons all-purpose flour
3 cups milk
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon white pepper
1/2 teaspoon nutmeg
DIRECTIONS:
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with
nonstick cooking spray. In sprayed baking dish, combine potatoes and
cheese; toss to mix. Melt margarine in large saucepan. Stir in flour;
cook over medium heat until bubbly, stirring constantly. Gradually add
milk, stirring constantly. Add salt, onion powder, pepper and nutmeg;
mix well. Cook and stir until mixture comes to a boil. Pour over potato
mixture. Bake at 350°F. for 55 to 65 minutes or until mixture is set
and top is lightly browned.
Nutritional Information:
1 Serving (1/12 of Recipe)
Calories 210 (Calories from Fat 100), Total Fat 11g (Saturated Fat 5g,
Cholesterol 20mg; Sodium 320mg; Total Carbohydrate 19g
(Dietary Fiber 1g, Sugars 3g), Protein 9g;
Percent Daily Value*:
Vitamin A 8.00%; Vitamin C 8.00%; Calcium 25.00%; Iron 6.00%;
Exchanges:
1 1/2 Starch; 1/2 High-Fat Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Pillsbury
CHILI-CUMIN PORK RUB
Rub pork tenderloins with this exciting medley of seasonings to ignite
a burst of flavor.
Makes 8 servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
Marinate Time: 30 minutes
1 tablespoon McCormick® Gourmet Collection Chili Powder
1 1/2 teaspoons McCormick® Gourmet Collection Cumin, Ground
1 1/2 teaspoons McCormick® Gourmet Collection Garlic Powder
1 1/2 teaspoons McCormick® Gourmet Collection Oregano Leaves, Mexican
3/4 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
1/4 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon
2 pork tenderloins (about 1 pound each)
1. Mix seasonings in small bowl. Rub seasoning mixture all over pork.
2. Refrigerate 30 minutes or longer for extra flavor.
3. Grill over medium heat 20 minutes or until desired doneness, turning
pork occasionally. Let stand 5 minutes before slicing.
To cook in the oven: Prepare pork tenderloins as directed. Place in
shallow baking pan. Roast in preheated 450°F oven 20 to 25 minutes or
until desired doneness.
Per serving:
Calories: 141
Fat: 5 g
Carbohydrates: 1 g
Cholesterol: 65 mg
Sodium: 169 mg
Fiber: 1 g
Protein: 23 g
Source: McCormick
ULTIMATE CORDON BLEU
DINNER
Tyler shares tips from culinary school on achieving the perfect stuffed
chicken breast. Today's Chicken Cordon Bleu is filled with prosciutto
and gruyere cheese. With Roasted Chicken Jus, Bacon and Brussels Sprout
Hash and Cranberry Chutney.
Recipe courtesy Tyler Florence, 2008
Show: Tyler's Ultimate
Episode: Ultimate Cordon Bleu
Chicken Cordon Bleu
4 servings
4 chicken breasts skinless and boneless
4 thin slices prosciutto di Parma
1/2 pound Gruyere, grated
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 cup panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and finely minced
2 tablespoons unsalted butter, melted
2 eggs
Extra-virgin olive oil
Preheat oven to 350 degrees F.
Lay the chicken breast between 2 pieces of plastic wrap. Using the flat
side of a meat mallet, gently pound the chicken to 1/4-inch thickness.
Remove the top sheet of plastic and lay 2 slices of prosciutto neatly
over the top to cover the breast and sprinkle a quarter of the cheese
over the prosciutto. Tuck in the sides of the breast and roll up tight
like a jellyroll inside the plastic wrap. Squeeze the log gently to
seal and twist both ends tight to form a nice log. Repeat with
remaining chicken.
Season the flour with salt and pepper. Mix the bread crumbs with thyme,
garlic and kosher salt, pepper, and melted butter. The butter will help
the crust brown. Beat together the eggs and season so the flour, the
eggs and the crumbs are all seasoned.
Remove the plastic wrap. Lightly dust the chicken with flour, dip in
the egg mixture and gently coat in the bread crumbs. Lightly coat a
baking pan with olive oil and carefully transfer the roulades onto it.
Bake for 20 to 25 minutes until browned and cooked through.
Cut into pinwheels and serve on top of Brussels Sprout Hash with
Chicken Jus and Cranberry Chutney, if desired (recipes follow).
Bacon and Brussels
Sprout Hash
Ingredients
Extra-virgin olive oil
4 slices thick-cut bacon
4 sprigs fresh thyme
2 pints Brussels sprouts, cut in 1/2
1 pound fingerling potatoes, split down the middle
1/2 pound red pearl onions, peeled
Kosher salt and freshly ground black pepper
1/2 cup low-sodium chicken broth
2 tablespoons balsamic vinegar
1/4 bunch flat-leaf parsley, leaves roughly chopped
Directions
Set a large saute pan over medium heat and add a 2 count of olive oil.
Cut bacon into long strips and add to pan together with thyme. Cook for
5 to 7 minutes to render the fat then strain and set aside. Add
Brussels sprouts, potatoes and pearl onions. Season with salt and
pepper and cook until slightly browned. Add chicken stock and steam for
3 to5 minutes until liquid has evaporated and vegetables are tender.
Add balsamic vinegar and toss to coat. Cook until balsamic has reduced
then fold in fresh parsley and bacon.
Roasted Chicken Jus
Ingredients
6 chicken wings
1 large onion, quartered
3 medium carrots, roughly chopped
2 stalks celery, roughly chopped
5 sprigs thyme
1 head garlic, cut in 1/2
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1/4 cup dry white wine
2 cups low-sodium chicken broth
2 tablespoons cold unsalted butter, cut into cubes
Directions
Preheat oven to 350 degrees F. In a roasting pan add chicken wings,
vegetables, thyme and garlic. Season well with salt and pepper and
drizzle with olive oil. Roast for 30 minutes until the wings are nice
and brown.
Remove from the oven and set over medium-high heat on the stove top.
Add white wine to deglaze and scrape the brown bits off the bottom of
the pan using a wooden spoon. Add the chicken stock and continue to
simmer for 5 minutes to reduce the liquid until about 1 cup remains.
Remove from heat and strain through a china cap, pushing some of the
vegetable pulp through the strainer with the back of a ladle - this
will help thicken the jus slightly. Add the cold butter cubes to the
jus and swirl until it melts. Season again with salt and pepper.
Cranberry Chutney
Ingredients
2 cups fresh cranberries
1/2 cup full-body red wine
1/4 cup sugar
Freshly ground black pepper
Directions
Add ingredients to a small saucepan and set over low-medium heat for 10
to 12 minutes until the cranberries are just cooked through and tender.
You want them cooked through but not falling apart.
MUSHROOM AND RICE
SOUP
2 cups sliced fresh mushrooms
1 cup chopped fresh mushrooms
1 cup sliced green onions
2 tbsps olive oil
6 cups vegetable stock
2 7 oz. cans whole straw mushrooms, undrained
1 cup water
3/4 tsp. cracked black pepper
3/4 tsp. dried thyme
3 cups cooked rice
1 tbsp. dry sherry
In Dutch oven over medium-high heat, cook sliced and chopped mushrooms,
and green onions in oil until the liquid released has evaporated and
they begin to brown. Add broth, straw mushrooms, water, pepper and
thyme. Bring to a boil; reduce heat and simmer, uncovered, for 5 to 7
minutes. Stir in rice and sherry; simmer for 1 to 2 minutes. Serve with
a favourite sandwich or wrap on the side.
Note: Straw mushrooms, popular in Asian cooking, are so named because
they're grown on straw that's been used in a paddy, giving them a
subtle, nutty flavour. They are available, canned, in Asian groceries
and many supermarkets. Serves 10.
Calories 27, Fat 5 g, Carbs 17 g, Fiber 1 g. Points 1.
BENGALESE CHICKEN
3 cups water
2 tsp. salt
3 whole chicken breasts
4 stalks celery, sliced
4 large onions, sliced
1/4 cup olive oil
8 oz. can tomato sauce
6 bay leaves
1-1/2 tsp. garlic salt
1-12 tsp. ground cardamom
1 tsp. ground cinnamon
1 tsp. curry powder
1 tsp. ground ginger
2 (10 oz.) pkgs. frozen green peas
1/4 cup raisins
Hot cooked rice
Bring water and salt to boil; add chicken, and cook until tender.
Drain, reserving stock. Remove chicken fromb ones, and cut into large
cubes; set chicken aside. Saute celery and onion in oil in a large
Dutch oven for 4 minutes. Add tomato sauce, seasonings, and 2 cups
reserved chicken stock. Bring to a boil; add green peas, raisins, and
chicken. Reduce heat, and simmer 15 to 20 minutes. Serve over rice.
Yield: 10 to 12 servings.
Source: Southern Living 1979 Annual Recipes
OLD FASHIONED BAKED
RICE PUDDING
1/2 cup long grain rice
2 cups milk
1 cup water
1/2 Tbsp butter
2/3 cup sugar
1/2 tsp nutmeg
1/2 tsp salt
2/3 cup raisins
1) Stir all ingredients except raisins together in a buttered 1 &
1/2 quart casserole dish.
2) Bake in a slow oven (300F) for 1 hour without disturbing rice.
3) Reduce temperature to 250F and bake 1 & 1/2 hours.
4) Add raisins 1/2 hour before removing from oven.
5) Serve with fresh cream and a sprinkling of cinnamon.
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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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