|
A
to Z
Recipes
July 25,
2012
Always
something to make you think,
laugh and cook.
|
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
|
|
|
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.
Howdy and welcome to your A to Z
Recipes Newsletter. We've been fortunate here in my little town to have had some rain.
We've also had much in the way of thunderstorms, lightening, etc. With
that we tend to lose our utilities (power, phone, cable). We were lucky
to have lost only land-line phone service and cable. As I type this on Saturday, I
have no cable (internet service). But--- as soon as I do, this will be
headed to your computer.
The current Monthly Theme
topic is Easy
Desserts. 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 need some recipes
for regular issues, friends. Share a recipe or two, won't you?
We'll see you here again on next Sunday, God willing.
|
|
|
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
|
|
|
Employ your time in improving yourself by other men's writings so that
you shall come easily by what others have labored hard for.
~Socrates
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!
|
|
|
~Shared by Mary H., Montreal, Canada
Here is a big and little game hunt! See how many animals you can
bring back alive. Find the names of the various animals hidden in
the sentences below. Example: Prestige rewards the very
ambitious. Answer: Tiger.
1. On this hill I once sneezed.
2. James often came late to school.
3. One of my uncles is said to be most rich.
4. His taking the globe aroused my cousin.
5. It’s quite easy to be a very smart person.
6. I would go at the first opportunity.
7. Is this all the syrup I get for my pancake?
8. The bad ogre was defeated just in time.
9. Sally woud like to take Martin to a dance.
10. A crab bit the boy’s toe.
11. A pear will not satisfy the giant’s hunger.
Answers: 1. lion; 2. camel; 3.
ostrich; 4. bear; 5. beaver; 6. goat; 7. pig; 8. dog; 9. toad; 10.
rabbit; 11. ape.
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!
|
|
|
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
11. Remember schmaltz? Your mom and grandmother probably used a lot of
it in their home cooking. Schmaltz, or chicken fat, has a great flavor
and richness; it has a deeper flavor than duck fat and can be used on
nearly everything. I also love poaching fish in it.
Tony Maws
Craigie On Main, Cambridge, MA
12. If you find you need more oil in the pan when sautéing, add it in a
stream along the edges of the pan so that by the time the oil reaches
the ingredient being cooked, it will be heated.
Anita Lo
Annisa, New York City
13. When you deep-fry, hold each piece of food with long tongs as you
add it to the oil. Hold it just below the oil's surface for five
seconds before releasing it. This will seal the exterior and stop it
from sticking to the pot or the other food.
Michael Psilakis
FishTag and Kefi, New York City
14. For rich, creamy dressings made healthy, substitute half the mayo
with Greek-style yogurt.
Ellie Krieger
Healthy Appetite with Ellie Krieger
Salt on Wooden Cutting Board Aids in Cutting Herbs
15. When chopping herbs, toss a little salt onto the cutting board; it
will keep the herbs from flying around.
Joanne Chang
Flour Bakery & Cafe, Boston
16. To make a great sandwich, spread the mayonnaise from corner to
corner on the bread. People rush this step and just do a swoosh down
the middle. Every bite should be flavorful. Now that's a sandwich!
Roy Choi
Kogi BBQ and A-Frame, Los Angeles
17. If you keep it simple and buy ingredients at farmers' markets, the
food can pretty much take care of itself. Do as little as possible to
the food; consider leaving out an ingredient and relying on instinct.
Tony Mantuano
Spiaggia, Chicago
18. Always season meat and fish evenly; sprinkle salt and pepper as
though it's "snowing." This will avoid clumping or ending up with too
much seasoning in some areas and none in others.
Mary Dumont
Harvest, Cambridge, MA
19. For best results when you're baking, leave butter and eggs at room
temperature overnight.
Ina Garten
Barefoot Contessa: Back to Basics
20. Homemade vinaigrettes have fewer ingredients and taste better than
bottled ones. No need to whisk them: Just put all the ingredients in a
sealed container and shake.
Bill Telepan
Telepan, New York City
Freeze Leftover Sauce in Plastic Ice Trays
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
Monthly
Theme, Recipe Submissions |
|
Our
Monthly
Theme topic is:
Easy Desserts
With summer temperatures so high,
we're all into easy. That usually means fewer ingredients but not
always. Meringue has few ingredients but I hate lugging out my mixer.
And the clean-up. Whew! What we're looking for are recipes that are
easy to make. I know using a pre-made crust, or a cookie/cake mix can
make a huge difference in the time and labor involved. So, share some
dessert recipes that are really easy to put together. They will go
fast, for sure! 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
"Easy Desserts". 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: Easy
Desserts.
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 "Easy Desserts" has a deadline of July 31,
2012,
and will be posted on August 12, 2012.
Please
use this email
link to submit a recipe for theme
recipes: Easy
Desserts. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
|
|
|
Placing a vote takes
only a moment and helps
promote A to Z Recipes.
Having
trouble using the
method above for placing your vote?
Vote
for
this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely
through reader support. Your donation helps to defray the expenses
involved with publishing this newsletter and the web site. There is no
monetary gain involved, only the opportunity for you to offset the
Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
To
make donations using other methods, go here.
|
|
|
Too Good to be True
~Shared by Johnny, LA
Jenny was married to a male chauvinist. They both worked full time, but
he never did anything around the house and certainly not any housework.
That, he declared, was woman's work!
But one evening Jenny arrived home from work to find the children
bathed, a load of wash in the washing machine and another in the dryer,
dinner on the stove and a beautifully set table, complete with flowers.
She was astonished, and she immediately wanted to know what was going
on.
It turned out that Charley, her husband, had read a magazine article
that suggested working wives would be more romantically inclined if
they weren't so tired from having to do all the housework, in addition
to holding down a full-time job.
The next day, she couldn't wait to tell her girlfriends at the office.
"How did it work out?" they asked.
"Well, it was a great dinner, Jenny said. "Charley even cleaned up,
helped the kids with their homework, folded the laundry and put
everything away."
"I really enjoyed my evening." she went on to say.
"But what about afterward?" her friends wanted to know.
It didn't work out," Jenny said. "Charley was too tired."
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
Recipe
Reviews, Reader Comments |
|
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
|
|
|
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
MONTEREY CHICKEN ROLLS
~Shared by Luanne, FL
This came from my sister Jean and I have made it several times. I left
this as she wrote it.
8 boneless skinless chicken breasts
salt and pepper
1 (8 oz.) package monterey jack cheese
1/2 cup butter, melted
1 clove garlic, minced
1 cup breadcrumbs
1 cup parmesan cheese, grated
Pound chicken breasts flat. Season with salt and pepper. Slice Monterey
Jack cheese about 1/4" thick and roll chicken around cheese. Add garlic
to the butter Combine crumbs with parmesan cheese. Dip chicken in
butter, then in breadcrumbs. Place seam side down in 9x13 baking dish.
Bake covered for 30 minutes at 350F. Uncover and bake for 15 minutes
more or until browned.
You only want 4 ?? You know to go halves !!
Try Hollandaise sauce, or creamed tiny peas and scalloped potatoes !!
It's season for asparagus, roast tiny new potatoes !!
SMOKED FISH AND CHORIZO CHOWDER
~Shared by Mary H., Montreal, Canada
1 tablespoon olive oil
1 pound fresh chorizo sausages, casings removed
1 white onion, diced
2 ribs celery, diced
1 carrot, diced
1 pound white potatoes, peeled and diced
3 cloves garlic, minced
3 bay leaves
1/4 teaspoon pepper
3 cans evaporated milk
1/4 teaspoon hot pepper sauce
12 ounces hot-smoked haddock or other hot-smoked fish
Snipped fresh chives (optional)
In large saucepan, heat oil over medium heat; cook chorizo, breaking up
with spoon, until no longer pink but not browned, about 10
minutes. Stir in onion, celery and carrot; cook, stirring
occasionally, until vegetables are softened, about 10 minutes.
Stir in potatoes, garlic, bay leaves and pepper; cook, stirring, for 1
minute.
Stir in milk, hot pepper sauce and 2 cups water; bring to simmer.
Simmer, stirring occasionally, until potatoes are tender, about 10
minutes. Stir in smoked fish; simmer for 10 minutes. Discard bay
leaves. Garnish with snipped fresh chives, if desired.
Source: Canadian Living magazine
ROTEL CUPS
~Shared by Linda H., Rosharon, TX
3 pkg. filo pastry cups - thawed
1 Can mild or hot rotel drained (almost all the way)
1 bag real bacon bits
1 cup shredded swiss cheese
1 cup Mayo
Mix it up real good and scoop evenly into the little cups. Cook
at 350 for 15 min.
A a good variation to this recipe would be to put the mixture on french
bread. Could also use as a dip with corn chips.
AMAZING CABBAGE SALAD
~Shared by Larry J., Spring Hill, TN
Try this delicious salad with a special lemon dressing!
INGREDIENTS for Lemon Dressing:
3 Tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1 garlic clove, crushed
1/2 teaspoon salt
Freshly ground pepper to taste
INGREDIENTS for Salad:
1 (16-ounce) package thinly sliced cabbage
2 or 3 small green onions, diagonally sliced
1 small carrot, coarsely shredded
1 Tablespoon chopped fresh flat-leaf parsley
TO PREPARE:
For the dressing, whisk the olive oil, lemon juice, lemon zest, garlic,
salt and pepper in a bowl until incorporated. For the salad, toss the
cabbage, green onions, carrot and parsley in a salad bowl. Add the
dressing and mix until coated. Chill, covered, until serving time.
SERVES: 4.
Source: "River Road Recipes IV...Warm Welcomes" by The Junior League of
Baton Rouge
http://www.amazon.com/exec/obidos/ASIN/0961302674/atozreci-20
MUSHROOM STUFFED PORK CHOPS (GRILLED)
~Shared by Doe, Oliver, B.C., Canada
1/2 c coarsely chpd mshrms (such as chantrelle, button, shiitake)
1/4 c chpd onion
1 tbsp butter or marg
1 tsp. grated fresh ginger
1/4 tsp. salt
1/4 tsp. pepper
1 c c.c. fresh spinach leaves
1/4 c soft sourdough or white bread crumbs
4 12-oz pork loin or rib chops cut 1 1/4" thick (about 3 lbs total)
salt, pepper
1/4 c ginger jelly or preserves or orange marmalade
12 green onions
2 tsp olive oil
For stuffing, in a pot cook mshrms & onions in hot butter til onion
is tender. Take from heat. Stir in ginger, the 1/4 tsp. salt, and the
1/4 tsp. pepper. Add spinach & bread crumbs, tossing gently to
combine. Trim fat from chops. Make a pocket in each chop by cutting
horizontally from the fat side almost to the bone. Spoon one fourth of
the stuffing into each pocket. Secure openings with toothpicks.
Sprinkle chops with additional salt & pepper.
Prepare grill for indirect grilling. Test for medium heat above drip
pan. Place chops on grill over drip pan. Cover & grill for 35-40
mins. or til an instant read therm in center of meat reads 160F,
turning once & brushing occasionally with ginger jelly during last
5 mins of grilling. Meanwhile trim roots & tops off the green
onions. Heat olive oil in a med skillet. Add green onions & cook,
uncovered, for 1-3 mins til slightly softened. To serve, place chops on
dinner plates & garnish with green onions.
CROCKPOT BOSTON BAKED BEANS
~Shared by Jean, Syracuse, NY
1 lb dried peas, Great Northern or Navy beans
2 medium onions, chopped
1/2 cup brown sugar
1/4 cup molasses
1/3 cup ketchup
1/4 lb bacon, diced
1 tsp salt
1 1/2 tsp dry mustard
1/4 tsp pepper
Simmer beans in 6 cups of water for 30 minutes. Allow to stand,
covered, for 1 1/2 hours or till softened; drain. Put all ingredients
into crockpot. Add 1 cup water; stir to blend. Cover jpot and cook on
low for 10 - 12 hours or on high 5-6 hours, stirring occasionally.
Note: A smoked ham shank or meaty ham bone can also be used instead of
the bacon. I sometimes saute the bacon a little first. If you don't
have time for soaking the beans, replace them with canned!
PINEAPPLE SHEET CAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 cups all-purpose flour
1 1/2 cups white sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 eggs, beaten
1/2 cup vegetable oil
1 (20 ounce) can crushed pineapple, with juice
1 teaspoon vanilla extract
1/2 cup white sugar
1/2 cup chopped pecans
1/2 cup butter
1 (5 ounce) can evaporated milk
1 teaspoon vanilla extract
1 cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch
baking pan.
In a medium bowl, stir together the flour, sugar, baking soda and salt.
Add the eggs, oil, pineapple and vanilla, mix until well blended. Pour
into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick
inserted comes out clean.
To make the topping: In a small saucepan, combine 1/2 cup sugar,
pecans, butter, evaporated milk, 1 teaspoon vanilla and 1 cup coconut.
Cook over medium heat, stirring occasionally, until the mixture
thickens. Poke holes in the cake with a fork, then pour the warm
mixture over the cake.
KEY LIME CUPCAKES
~Shared by Treva, NC
The creamy Key Lime Filling tastes like sunshine captured in a cupcake.
Key limes are easy to find these days. They are small, golf ball-sized
limes with a pale yellow and green color. If you can't find them,
bottled Key lime juice works well.
Yield: 24 cupcakes
1/2 cup butter, softened
1 cup shortening
2 cups sugar
4 large eggs
2 & 3/4 cups all-purpose soft-wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1 & 1/2 teaspoons vanilla extract
1 & 1/2 teaspoons almond extract
Paper baking cups
Vegetable cooking spray
Key Lime Filling:
1 (14-ounce) can sweetened condensed milk
1/3 cup Key lime juice
1 tablespoon lime zest
Fresh Whipped Cream:
1 & 1/2 cups whipping cream
2 teaspoons vanilla extract
1/4 cup sugar
Toppings:
Graham cracker crumbs
Lime rind strips
Preheat oven to 350 degrees. Beat butter and shortening at medium speed
with an electric mixer until creamy; gradually add sugar, beating well.
Add eggs, 1 at a time, beating until blended after each addition.
Combine flour, baking powder, and salt; add to butter mixture
alternately with buttermilk, beginning and ending with flour mixture.
Beat at low speed until blended after each addition. Stir in extracts.
Place paper baking cups in 2 (12-cup) muffin pans, and coat with
cooking spray; spoon batter into cups, filling two-thirds full. Bake
for 12 to 15 minutes or until a wooden pick inserted in center comes
out clean. Cool in pans on wire racks 10 minutes; remove from pans to
wire racks, and cool completely.
To prepare Key Lime Filling: stir together all ingredients in a medium
bowl until blended. Chill 1 hour or until thick. Makes 2 cups. Fill
each cupcake with cupcake with Key Lime Filling.
To fill cupcakes: insert the end of a wooden spoon or dowel into the
center of the cupcake to make a hole. Fill a zip-top plastic freezer
bag with filling or frosting. Use scissors or kitchen shears to snip
about 1/4 inch from one corner of the bag; insert bag into the hole in
the cupcake. Squeeze gently until filling comes to the top of each
cupcake.
To prepare whipped cream: beat whipping cream at high speed with an
electric mixer until soft peaks form. Add vanilla and sugar, and beat
until stiff peaks form. Store in refrigerator until ready to use. Makes
3 cups.
Frost each cupcake with Fresh Whipped Cream. Top with graham cracker
crumbs and lime rind.
Source: Southern Living Big Book of Cupcakes, 2011
OLIVE SALSA
~Shared by Marilyn M., Canton, OH
Use any combination of your favorite olives in this zesty salsa. This
is a chunkier version of tapenade, the classic French appetizer spread.
1/4 cup chopped pimiento stuffed green olives
1/4 cup chopped black olives
1/4 cup chopped kalamata olives
1/4 cup chopped celery
2 green onions, chopped
1/4 cup zesty Italian salad dressing
Combine all ingredients in small bowl and stir to blend. Cover and
refrigerate 1-2 hours to blend flavors. Serve as an appetizer dip, or
as a condiment with grilled beef or pork.
POPEYE'S CRAWFISH BOSS SAUCE
~Shared by Johnny, LA
Ingredients
dash or so of fine ground dry mustard
a dash or two of garlic powder
1/2 Tsp. Horse Radish
1 Tsp. Catsup
1/4 cup mayo
Mix all ingredients.
PORK AND APPLE CASSEROLE
~Shared by Jean, Syracuse, NY
2 1/4 lbs. pork tenderloin, well trimmed and cubed
1/4 cup flour
1/2 tsp. salt
1 tsp. paprika
6 tbs. butter
1 onion, thinly sliced
1 cup beef bouillon
1/2 cup Madeira
2 firm apples, cut in small pieces
Dredge pork in flour other than above. Heat 4 tablespoons butter and
brown pork. Place in 2-quart casserole and place apples over meat. Add
remaining butter to fry pan and saute onion. Sprinkle flour, salt and
paprika over onion and cook for 2 minutes. Add bouillon and Madeira and
bring to a boil. Cook and stir until thickened. Pour over meat and
apples. Bake, covered, for 2 1/2 to 3 hours at 250 degrees.
BEARNAISE SAUCE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/3 cup white vinegar
1/4 cup minced shallots
2 teaspoons dried tarragon
4 egg yolks, beaten
1/2 cup butter
In a microwave safe dish combine vinegar, shallots and tarragon.
Microwave on high until boiling. Allow to cool.
Stir in egg yolks and butter. Microwave until thickened, about 1 minute.
TENNTUCKY BLACKBERRY COBBLER
~Shared by Treva, NC
Yield: Makes 6 to 8 servings
Total: 1 Hour, 25 Minutes
3 tablespoons cornstarch
1 & 1/2 cups sugar, divided
6 cups fresh blackberries
1/2 cup butter, softened
2 large eggs
1 & 1/2 cups all-purpose flour
1 & 1/2 teaspoons baking powder
1 (8-oz.) container sour cream
1/2 teaspoon baking soda
1. Preheat oven to 350°. Stir together cornstarch and 1/2 cup sugar.
Toss berries with cornstarch mixture, and spoon into a lightly greased
11- x 7-inch baking dish.
2. Beat butter at medium speed with an electric mixer until fluffy;
gradually add remaining 1 cup sugar, beating well. Add eggs, 1 at a
time, beating just until blended after each addition.
3. Combine flour and baking powder. Stir together sour cream and baking
soda. Add flour mixture to butter mixture alternately with sour cream
mixture, beginning and ending with flour mixture. Beat at low speed
just until blended after each addition. Spoon batter over berry mixture.
4. Bake at 350° for 45 minutes; shield loosely with aluminum foil to
prevent excessive browning, and bake 20 to 25 minutes or until a wooden
pick inserted in center of cake topping comes out clean.
Switch It Up:
Summer Fruit Cobbler: Substitute 3 cups coarsely chopped, peeled fresh
nectarines; 2 cups fresh blueberries; and 1 cup fresh raspberries for
blackberries.
Source: Southern Living-JULY 2012
CHERRIES JUBILEE
~Shared by Marilyn M., Canton, OH
1/2 stick butter
1/4 cup sugar
1 Tbsp. cornstarch
1 (16 oz) can pitted cherries (fresh or frozen)
1/4 cup brandy
Vanilla ice cream
Drain cherries, reserving all the juice. Melt butter in a saute pan.
Stir in cornstarch and sugar until smooth, then gradually stir in
reserved cherry juice.
The mixture will thicken up. When it boils, pour in the brandy and turn
off the heat.
Light the brandy in the pan with a stick lighter or long match.
When the flame dies down, stir in the cherries and serve over ice
cream. Enjoy!
DEEP-DISH BLACKBERRY PIE
~Shared by Johnny, LA
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon ground nutmeg
8 cups (2 lbs) fresh blackberries
5 tablespoons fresh squeezed lemon juice
2 uncooked pie crusts
Preheat oven to 425F
In a large bowl, sift together the sugar, cornstarch and nutmeg. Using
a rubber spatula, gently fold in the blaackberries and lemon juice
until well blended.
Line a pie plate with one of the pie shells. Pour the filling into the
shell. Cut the other pie shell into strips and make a lattice topping,
**or cover the top with the remaining pie shell, crimp the edges to
seal, vent the top, and sprinkle with a little additional sugar. Set
the pie pan on a baking sheet. Bake on the bottom oven rack for 30
minutes.Then reduce the heat to 350F and bake until the crust is
lightly golden brown and crispy and the filling is bubbling, 10-15
minutes. If the pie crust browns too early, cover loosely with
aluminium foil. Do not overbake.
Let the pie cool on a wire rack for at least 20 minutes before slicing.
Serve warm or at room temperature if you want the juices to thicken
before slicing.
**Note: You can make your own pie dough or purchase premade from the
dairy section of your market. If you choose to use the lattice pattern
use two shells and cut the second into strips 1 inch wide, you'll need
about 10 strips. Lay half of them across the surface of the filling,
spaced evenly and let the extra hang over the side of the pie dish.
Weave in the remaining strips. Using a small, sharp knife trim the
excess dough around the edges of the pie pan.
Source: The South The Beautiful Cookbook
ENDIVE BOATS
~Shared by Jean, Syracuse, NY
2 heads Belgian endive leaves
2 cups cream cheese
4 green onions, finely chopped
1 tablespoon chopped chives
1 cup chopped pimiento-stuffed olives
1 small red bell pepper, finely chopped
1 tablespoon pepper sauce (Tabasco)
In a medium bowl, beat the cream cheese. Stir in the onions, chives,
olives and pepper sauce. Mix well. Spoon the mixture onto the endive
leaves. Chill for an hour before serving.
Variation:
Substitute cooked artichoke leaves for the endive.
AWESOME BAKED SEA SCALLOPS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
16 sea scallops, rinsed and drained
5 tablespoons butter, melted
5 cloves garlic, minced
2 shallots, chopped
3 pinches ground nutmeg
salt and pepper to taste
1 cup bread crumbs
4 tablespoons olive oil
1/4 cup chopped parsley
lemon wedges for garnish (optional)
Preheat oven to 425 degrees F (220 degrees C).
Place scallops, melted butter, garlic, and shallots in a bowl. Season
with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a
casserole dish.
In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top
of scallops.
Bake in preheated oven until crumbs are brown and scallops are done,
about 11 to 14 minutes. Top with parsley, and serve with lemon wedges
on the side.
PARMESAN CARLIC CHEEZ-ITS
~Shared by Treva, NC
Don't bother picking up Cheez-Its at the grocery store, instead make
them for yourself. This delicious appetizer recipe is great for parties
and tastes just like the real thing.
Preparation Time: 5 min
Cooking Time: 20 min
3/4 cup all purpose flour
1 cup grated Parmesan cheese
1 stick of butter, softened
1 & 1/2 tablespoons garlic powder
1/2 teaspoon salt
3 teaspoons to 4 teaspoons of cold water (if needed)
3 teaspoons to 4 teaspoons of flour (if necessary)
1. Preheat oven to 325 degrees F. Line baking sheets with parchment
paper; set aside.
2. Add dry ingredients to food processor; pulse until crumbles form.
Gradually add water, if necessary, 1 teaspoon at a time, until mixture
is moist enough to form a ball; or if mixture is too moist, add flour,
1 teaspoon at a time.
3. On a lightly floured surface, roll the dough until it is about 1/8"
thickness. Using a sharp knife, slice the dough into 1" squares.
4. Place squares on prepared cooking sheets and bake on middle rack for
7-10 minutes, or until a light golden brown. Remove from heat and cool
on wire rack for approximately 10 minutes.
Serve with marinara sauce or enjoy them as they are.
Source: Tess from Slow Cooking Kitchen
ICEBOX FRUITCAKE
~Shared by Marilyn M., Canton, OH
1 (14 oz) box graham crackers, finely crushed
1 cup pecans, coarsely chop
1 (10 oz) jar maraschino cherries, drained
1 Tbsp. cherry juice
1 cup raisins
1 cup shredded coconut, firmly packed
1 1/2 cups mini marshmallows
1 (14 oz) can sweetened condensed milk
Combine all ingredients in a large bowl and mix well.
Turn out into a lightly buttered 9X13 dish and press flat into the pan
with your hands.
Chill at least 6 hours.
SWAMP TURTLE MEAT GUMBO
~Shared by Johnny, LA
4 – 6 lbs. turtle meat
oil
1 – 2 lbs. smoked sausage, cut into 1” pieces
1 large onion, chopped
1 ¼ cups chopped celery
1 ¼ cups chopped bell pepper
2 tbsp minced garlic
1- 14oz. can chopped tomatoes
1 cup cut okra
2 tbsp roux (flour gravy)
1 – 2 tbsp Cajun seasoning
2 cups water or turtle broth
salt and pepper
Louisiana hot sauce
cooked rice
Boil turtle meat in salted water until tender. Remove meat and
save broth.
Chop meat into 1” – 2” pieces.
Place a small amount of oil in a Dutch oven or large pot.
Add turtle meat and lightly brown on all sides. Remove meat.
Add a little more oil if necessary and lightly sauté the onion, celery
and bell pepper.
Add the garlic, tomatoes, okra, roux and Cajun seasoning.
Stir in 2 cups of water or turtle broth.
Mix in the turtle meat and sausage. Add salt and pepper and hot
sauce to taste.
Heat to boiling, reduce heat and simmer 2 – 3 hours stirring
occasionally.
Adjust seasoning as needed and add more water or broth if needed.
Serve over cooked rice and enjoy.
Source: Dru Martin
QUICK COCONUT-PECAN UPSIDE DOWN CAKE
~Shared by Jean, Syracuse, NY
8 Tb (1 stick) butter, softened
1/2 c Dark brown sugar
1/2 c Shredded coconut
2/3 c Chopped pecans
1/2 c Semi-sweet chocolate
2 Tb Milk
1 c Flour
1/2 c Sugar
1 1/2 ts Baking powder
1/4 ts Salt
1/2 ts Vanilla
1/3 c Water
1 Egg
Preheat oven to 350. Melt 4 TB. butter in small saucepan. Remove from
heat, stir in brown sugar, coconut, pecans, chocolate morsels, and
milk. Blend well. Spread mixture evenly in bottom of 9" round cake pan.
Set aside. Stir together flour, sugar, baking powder, and salt in
mixing bowl. Add remaining butter, vanilla, water, and egg. Beat batter
until smooth. Pour over coconut-pecan mixture in pan and bake for about
30 minutes or until toothpick comes out clean. Cool 5 minutes, turn out
on plate.
BLUE RIBBON CHICKEN CASSEROLE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3 c. cooked chicken, diced
2 c. rice, cooked
1 1/2 c. chicken broth
1 tbsp. pimentos
1 c. croutons, crushed
6 eggs, beaten
Mix above and bake in greased pan 1 hour at 350 degrees. Spoon hot
sauce over before serving. Serves 10 to 14.
CREAM SAUCE:
1 stick butter
1 1/4 c. flour
1 1/4 c. milk
1 c. cream
Mix and cook over medium heat until thick as gravy.
PEANUT BUTTER-CUP COOKIES
~Shared by Treva, NC
Yield: about 55 cookies (serving size: 1 cookie)
Prep time: 15 Minutes
Chill: 2 Hours
Bake: 18 Minutes
2 & 1/2 cups all-purpose flour
1 teaspoon baking powder
1 & 1/2 teaspoons baking soda
Pinch of salt
16 tablespoons (2 sticks) unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup sugar
1 cup packed light brown sugar
2 large eggs
55 mini peanut butter cups, unwrapped
1. In a bowl, whisk flour, baking powder, baking soda and salt. In a
large bowl, using an electric mixer on medium speed, beat butter,
peanut butter and sugars until light, about 3 minutes. Beat in eggs,
then flour mixture. Cover and chill for at least 2 hours.
2. Preheat oven to 350ºF. Line 2 large baking sheets with parchment.
Roll 1 heaping Tbsp. of dough into a ball. Place on a baking sheet. Use
a fork to flatten in a crisscross pattern. Repeat with remaining dough
until both sheets are filled. Make an indentation with your thumb in
center of each cookie. Keep remaining dough chilled between batches.
3. Bake until cookies begin to brown on edges, 13 to 18 minutes. Press
a peanut butter cup into each indentation. Let cool on sheets on wire
racks for 5 minutes; remove to racks to cool completely. Repeat with
remaining dough and peanut butter cups.
CRACKER BRITTLE
~Shared by Marilyn M., Canton, OH
12 cinnamon graham crackers (1 box makes 2 recipes)
2 sticks butter
1/2 cup sugar
Line a jelly roll pan with foil, overlapping edges. Layer 12 crackers
(easier if broken into 4's) Melt butter; add sugar - Bring to a boil,
cook 2 minutes. Pour over crackers, making sure to coat all crackers.
Bake in 350 oven for 15 minutes. Cool then break into pieces. Do NOT
double recipe - if you want more make it twice.
THELMA LOUISE'S SWEET POTATO PAWN
(PONE)
~Shared by Johnny, LA
About 1-3/4 pounds (4 medium) raw sweet potatoes or yams, peeled (to
make 4 cups, grated)
1-1/2 cups sugar
1/2 cup (1 stick) butter, at room temperature
4 eggs, well-beaten
1/2 cup all-purpose flour
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt
1/4 to 1/3 cup milk, if necessary
Sour cream or whipped cream
Preheat oven to 350 degrees. Thoroughly grease an ovenproof rectangular
pan, about 12-by-8-by-2-inch. Grate the sweet potatoes on the coarse
holes of a hand grater or in a food processor (use the shredding disk
and then briefly pulse with the steel knife to cut the shreds short),
until you have 4 cups. (Save any extra for another use.)
In a large bowl, using a wooden spoon (or in a food processor), cream
the sugar with the softened butter. Thoroughly blend in eggs, flour,
cinnamon, nutmeg and salt. Stir in sweet potatoes and mix well. If
mixture is too dry, add milk.
Turn mixture into the greased pan and bake until golden brown (about 1
hour). Serve hot or at room temperature with sour cream or whipped
cream.
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
WHITE BEAN AND CHICKEN CHILI
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 tablespoon olive oil
2 scallions, sliced
1 clove garlic, minced
3/4 teaspoon chile powder
1/2 teaspoon cumin
1 (15 ounce) can white beans, rinsed
1/2 (14.5 ounce) can diced tomatoes, drained
3/4 cup chicken broth
3/4 cup leftover cooked chicken breast meat, shredded
Tabasco sauce to taste (optional)
In a medium saucepan, heat oil on medium high. Add scallions (saving
some greens for garnish) and garlic and saute until golden. Add chile
powder and cumin. Saute for 1 minute. Add white beans, tomatoes, and
broth. Simmer 15 minutes until liquid is slightly reduced. Stir in
chicken and simmer 5 minutes more.
Season with Tabasco and garnish with scallion greens. If desired, serve
with baked tortilla chips and low-fat sour cream.
SLOW COOKER CHIPOTLE PULLED PORK
SANDWICHES
~Shared by Johnny, LA
Put a spicy spin on pulled pork... stir in chili powder and chipotle
chiles in adobo sauce.
Prep Time 15 Minutes
Total Time 7:45 Hrs:Mins
Makes 20 sandwiches
1 tablespoon packed brown sugar
2 teaspoons salt
2 teaspoons garlic powder
1 1/2teaspoons ground mustard
3 teaspoons chili powder
1 boneless pork shoulder (3 lb), trimmed of fat
1 can (8 oz) tomato sauce
2 canned chipotle chiles, finely chopped
1 tablespoon adobo sauce from canned chipotle chiles
20 burger buns, split
5 medium avocados, pitted, peeled and thinly sliced
1. Spray 4- to 5-quart slow cooker with cooking spray. In small bowl,
mix brown sugar, salt, garlic powder, mustard and chili powder. Rub
seasoning mixture over pork. Place pork in cooker. Sprinkle any
remaining seasoning mixture that doesn't stick to pork over top of pork
in cooker.
2. Cover; cook on Low heat setting 7 to 8 hours.
3. Remove pork from cooker; place on cutting board. Remove liquid from
cooker; skim fat from liquid and reserve liquid. Cool pork slightly.
With 2 forks, shred pork. Return to cooker. Stir tomato sauce, chipotle
chiles and adobo sauce into shredded pork. If desired, stir in some of
the reserved cooking liquid for desired moistness.
4. Increase heat setting to High. Cover; cook 15 to 30 minutes longer
or until hot. Spoon about 1/3 cup pork mixture into each bun. Place a
few slices of avocado over pork in each bun. Pork mixture can be kept
warm on Low heat setting up to 2 hours; stir occasionally.
Nutrition Information:
1 Serving (1 Sandwich)Calories 340 (Calories from Fat 150), Total Fat
17g (Saturated Fat 4 1/2g, Trans Fat 0g), Cholesterol 45mg; Sodium
550mg; Total Carbohydrate 27g (Dietary Fiber 4g, Sugars 4g), Protein
20g; Percent Daily Value*:Vitamin A 4 %; Vitamin C 4 %; Calcium 8 %;
Iron 15 %; Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim
Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean
Meat; 0 High-Fat Meat; 2 Fat; Carbohydrate Choices:2;
*Percent Daily Values are based on a 2,000 calorie diet.
Click
if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
DIABETIC SUNSHINE ORANGE CAKE
~Shared by Mary S., Nashville, TN
Yield: 12 servings
INGREDIENTS
- 1/3 cup margarine
- 1/4 cup brown sugar replacement (Sugar Twin Brown)
- 1 teaspoon sugar replacement (Splenda or Sugar Twin)
- 1 large egg
- 1-1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/3 cup raisins, or finely chopped fresh apple
- 1 teaspoon grated orange zest (peel)
- 2/3 cup unsweetened orange juice
DIRECTIONS
Preheat oven to 350F. Lightly coat an 8x8x2-inch baking pan with
cooking spray.
In a mixing bowl, combine margarine, sweeteners and egg. Beat on medium
speed 2-3 minutes; scraping sides of bowl as necessary.
In medium bowl, sift together flour, baking powder, baking soda and
cinnamon. Stir in raisins or apples and orange zest. Add to first
mixture, alternating with the orange juice, beginning and ending with
the flour mixture.
Pour the batter into the prepared pan. Bake 18-20 minutes, or until a
wooden pick inserted in center comes out clean. Cool cake in pan on
wire rack.
Nutritional Information Per Serving: Calories: 120; Protein: 2 g;
Sodium: 150 mg; Cholesterol: 25 mg; Carbohydrates: 15 g; Fat: 6 g
Exchanges: 1 Bread/Starch, 1 Fat
Source: Kansas Wheat Commission
TERIYAKI TOFU KABOBS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Serving Size: 2 skewers
INGREDIENTS
- 8 bamboo skewers
- 3/4 pound extra firm tofu, drained and cut into 32 cubes
- 1 red pepper, cut into 16 squares
- 1 cup canned pineapple chunks, reserve 1/2 cup juice
- 1 tablespoon lite soy sauce
- 1 clove garlic
- 2 teaspoons minced ginger
DIRECTIONS
Soak skewers in water for 30 minutes to keep them from burning as you
cook the skewers.
Meanwhile, put the tofu, red pepper, and pineapple chunks in a plastic
bag or container with a lid. Add reserved pineapple juice, soy sauce,
garlic, and ginger. Marinate for at least 30 minutes.
Drain, reserving marinade to baste. Thread the tofu, red pepper, and
pineapple on the skewers.
Prepare an outdoor grill or oven broiler with the rack set 6 inches
from the heat source. Grill or broil the kabobs about 5 minutes per
side, basting with the marinade. Serve with brown rice.
Nutritional Information Per Serving: Calories: 107; Protein: 7 g;
Sodium: 147 mg; Cholesterol: 0 mg; Carbohydrates: 17 g; Fat: 2 g
Exchanges: 1 Carbohydrate, 1 Very Lean Meat
Source: The Diabetes Food and Nutrition Bible by Hope S. Warshaw and
Nancy S. Hughes
http://www.amazon.com/exec/obidos/ASIN/158040037X/atozreci-20
CHICKEN BREAST WITH ROSEMARY
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 tablespoon olive oil, divided
- 1-1/2 teaspoons balsamic vinegar
- 1 teaspoon minced garlic
- 1 tablespoon grated lemon rind
- 1/4 teaspooon salt
- 1/8 teaspoon pepper
- 4 boneless, skinless chicken breast halves (4 ounces each)
- 1/3 cup dry white wine or reduced-sodium chicken broth
- 1 tsp finely chopped fresh, or 1/2 tsp dried, crumbled rosemary
leaves
- 1/2 cup diced, peeled fresh tomato
DIRECTIONS
Whisk 1-1/2 teaspoons olive oil, vinegar, garlic, lemon rind, salt, and
pepper in medium bowl; add chicken and let stand 10 minutes. Drain,
reserving marinade.
Cook chicken in remaining 1-1/2 teaspoons olive oil in large skillet
over medium-high heat until browned on all sides, adding any remaining
marinade after browning. Add wine and rosemary to skillet and heat to
boiling; reduce heat and simmer, covered, 10 minutes. Add tomato and
simmer, uncovered, until chicken is cooked through, about 6 minutes.
Nutritional Information Per Serving: Calories: 188; Protein: 25.6 g;
Sodium: 209 mg; Cholesterol: 69 mg; Carbohydrates: 2.6 g; Fat: 6.4 g
Exchanges: 1/2 Vegetable, 3 Meat
Source: 1,001 Delicious Recipes For People with Diabetes by Surrey Books
http://www.amazon.com/exec/obidos/ASIN/1572840862/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!
|
|
|
CREAMY BOW TIES AND CHICKEN
~Shared by Maggie, TX
2 Servings
Prep: 20 min.
Cook: 20 min.
Ingredients
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 boneless skinless chicken breast halves (5 ounces each)
2 bacon strips, diced
1/2 cup sliced fresh mushrooms
1 green onion, sliced
1 garlic clove, minced
1 cup uncooked bow tie pasta
1 tablespoon butter
4 teaspoons all-purpose flour
1/2 cup half-and-half cream
2 tablespoons chicken broth
1/2 cup plus 2 tablespoons shredded Asiago cheese, divided
1-1/2 teaspoons cream cheese, softened
1 plum tomato, seeded and diced
Directions
Rub pepper and cayenne over chicken. Broil 4-6 in. from the heat for
4-5 minutes on each side or until juices run clear. Set aside and keep
warm. In a small skillet, cook bacon over medium heat until crisp.
Using a slotted spoon, remove to paper towels; drain, reserving 2
teaspoons drippings. In the drippings, saute mushrooms, onion and
garlic. Remove from the heat; set aside.
Cook pasta according to package directions. Meanwhile, in a saucepan,
melt butter over medium heat; stir in flour until smooth. Gradually add
cream and broth. Bring to a boil; cook and stir for 2 minutes or until
thickened. Reduce heat. Add 1/2 cup Asiago cheese and cream cheese;
stir until cheese is melted. Cut chicken into strips. Drain pasta. Toss
chicken, pasta, bacon and mushroom mixture with cream sauce. Top with
tomato and remaining Asiago cheese.
EASY FLANK STEAK WITH GORGONZOLA CREAM
SAUCE
~Shared by Maggie, TX
Steak
Ingredients
1/2 pound flank steak
Salt & ground black pepper
Directions
Season steak with salt and pepper. In a grill pan over medium
heat, cook steak for 6-10 minutes on each side until you reach desired
doneness. Remove from heat. Cover with foil and tent. Let
steak rest for 5 minutes before slicing. Transfer to a plate and spoon
Gorgonzola Cream Sauce over the top.
Gorgonzola Cream Sauce
Ingredients
1 tablespoon butter
1 shallot, minced
1 cup heavy cream
1/4 pound Gorgonzola
Salt and freshly ground black pepper
Directions
Heat a medium size saucepan over medium heat. Add butter to melt. Sauté
shallots until tender. Add the heavy cream and let reduce by half. Turn
heat to low, add the Gorgonzola and stir until it melts. Season, to
taste, with salt and pepper.
Source: The Neelys
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!
|
|
|
TACO SALAD
Ingredients:
1 head lettuce
1 lb ground beef - browned
3-4 green onions chopped (or 1 med. white onion diced)
2 diced tomatoes
1 can chili hot beans in sauce
1 jar mild taco sauce
1 12-oz bottle Catalina or French dressing
1 pkg taco seasoning
2 cup shredded cheddar cheese
(1/2 jar chunky mild salsa – optional, but I usually put this in, too)
1 bag Nacho (Dorito) chips (slightly crush while still in the bag)
Stir together all ingredients except nacho chips. Just before
serving add nacho chips and toss again.
CARNE ADOVADA
Serve hot with tortillas, cheese, lettuce, tomatoes, salsa and sour
cream. This also works well with a pork roast.
Prep Time: approx. 20 Minutes
Cook Time: approx. 4 Hours
Ready in: approx. 20 Hours 20 Minutes
Makes 8 servings
3/4 cup New Mexico red chile powder
1 teaspoon cornstarch
2 tablespoons fresh lemon juice
3 cups water
4 pounds beef roast, cut into cubes
Directions
1. In a medium bowl, combine the chili powder, cornstarch, lemon juice
and water. Mix together well. Place the meat in a resealable plastic
bag with the marinade and turn to coat thoroughly. Marinate in the
refrigerator for 6 to 16 hours.
2. Place in a slow cooker and cook on high setting for about 4 hours,
or until the meat is completely cooked and shreds easily.
Source: Allrecipes
MOZZARELLA CHICKEN AND LINGUINE
CASSEROLE
3 cloves crushed garlic
1 T. cooking oil
1- 2 lb. boneless chicken
1 lb. linguine
16 oz. tomato sauce
1/4 C. hot water
4 oz. sliced, drained mushrooms Salt and pepper to taste
4 oz. Mozzarella cheese
Brown garlic in hot oil. Cook chicken 3 minutes on each side in oil.
Cook linguine; drain. Mix tomato sauce, hot water and mushrooms in a
bowl. Salt and pepper to taste. Add the following to casserole dish:
1/3 sauce mixture, drained linguine, 1/3 sauce mixture, chicken, sauce
mixture, mozzarella cheese. Bake at 325 for 20-25 minutes.
HARD ROCKER'S BAKED MACARONI AND CHEESE
If you're in the mood for going gourmet but just want a classic dish
then we have a great idea for giving an everyday meal a makeover
courtesy of Chef Linwood Manley from Orlando's Hard Rock Hotel.
Serving: four hungry rockers
1-Pound medium shells
Salt to taste
1.5 Quarts of heavy cream
3/4 pound New York cheddar, coarsely grated
3/4 pound Monterey Jack, coarsely grated
3/4 pound manchego, coarsely grated
Salt and Pepper
1/2 clove garlic
2 Tablespoons minced parsley
3 tablespoons of Olive oil
salt and pepper
1/2 cup panko bread crumbs
Breadcrumb topping:
In a food processor, combine garlic minced parsley and olive oil, puree.
Add Panko breadcrumbs. As this mixture processes, it should turn green
in color. Adjust seasoning with salt and pepper.
Cooking pasta:
Fill a large pot with water seasoned with salt. Bring to a rolling boil.
Carefully add pasta shells, stirring quite frequently to avoid sticking
and ensure even cooking. Remove when al'dente. Drain through a
colander. Avoid over cooking pasta. This pasta will continue to cook
when heated with the sauce in the oven.
Combining pasta and cheeses:
In a large pot over medium-high heat, add heavy cream and slowly bring
to a boil. Stir with a heatproof rubber spatula making sure that the
bottom does not burn. Add the cooked shells and return to a boil.
Remove from the heat and slowly add cheese. This must be done away from
heat to keep the cheeses from overcooking and becoming grainy. Adjust
seasonings with salt and pepper. Place mixture in a large ovenproof
casserole dish and top with breadcrumb mixture.
Cooking the macaroni and cheese:
Preheat oven to 325 degrees. Bake casserole approximately 30 minutes.
Let cool 5 to 10 minutes before serving.
Source: Hard Rock Hotel, Orlando, FL
CREAMED EGGS ON TOAST
8 slices of bread toasted and buttered
6 Eggs
1 Tblsp oil
1 Tblsp white vinegar
Basic White Sauce (about 2 cups)
1/2 cup Velveta cheese (about 1 inch slab)
Onion powder
Black pepper
Prepare toast.
Place whole eggs in large pan covered with cold water. Add about 10
shakes of salt to the water along with the oil and the vinegar. (Oil is
added so the water will not boil over while cooking and the vinegar
will help make the eggs easier to peel after cooking.) Cook on high
heat. When the eggs begin to boil, boil for 20 mins. While eggs are
cooking, make your Basic White Sauce.
Over low heat, add cheese to the white sauce. Stir often with fork
letting the cheese melt. Shake Onion Powder to lightly cover the entire
top of the mixture and stir well. Shake black pepper to lightly cover
1/2 of the entire mixture and stir well. Remove from heat. When eggs
are done, drain and place in cold water. Crack and peel. Rinse eggs and
slice up each (like a tomato) into the Sauce Mixture. Add more onion
powder and/or pepper to taste. Bring to bubbling. Remove from heat.
Yield: for 2-3 Adults
* Note: If you double this recipe, be sure to double the White Sauce
recipe as well.
CRAB ALFREDO
Ingredients:
8 oz. spaghetti or fettucini
1 sm. onion, chopped
2 tbsp. butter
1 1/2 c. heavy cream
1 pkg. frozen broccoli florets, cooked & drained
1 pkg. imitation crab (about 1 lb.), chopped
1/2 tsp. salt
1/2 tsp. pepper
1/3 c. Parmesan cheese
Cooking Directions:
Prepare noodles. Saute onion in butter in large skillet until tender.
Add cream to skillet. Bring to a boil. Lower heat, add seasonings and
simmer about 5 minutes. Add crab and broccoli; heat thoroughly. Pour
crab mixture over noodles. Sprinkle with Parmesan cheese and toss
gently before serving.
GARDEN VEGETABLE RICE MEDLEY
1 cup water
1 cup broccoli or cauliflower cut into florets
1-1/2 cups peeled mini carrots
1 cup sugar peas or green beans
2 medium red, yellow or green bell peppers, cut into 2 inch pieces
8 oz. pkg. mushrooms, stems trimmed
3 cups hot cooked brown or white rice
1 cup (4 oz.) shredded low fat cheddar cheese
1/3 cup crumbled feta cheese
1. Pour water into large pot; heat to boiling. Add broccoli and
carrots. Reduce heat to low; cover and cook 5 minutes. Add sugar peas,
bell peppers and mushrooms; cook 5 minutes more or until vegetables are
tender-crisp. Drain vegetables.
2. Spoon hot rice onto large serving platter; top with vegetables.
Sprinkle with cheeses.
3. Cover with aluminum foil; let stand 3 minutes or until cheese melts.
Serves 4.
|
|
|
A
to Z Readers' Family-Owned
Business Guide |
|
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
|
|
|
|